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Two-Tone Coleslaw with Celery-Seed Yogurt Dressing

Two-Tone Coleslaw with Celery-Seed Yogurt Dressing


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Ingredients

  • 1/2 cup cup plain low-fat yogurt
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons grated onion
  • 3 cups thinly sliced green cabbage
  • 3 cups thinly sliced red cabbage
  • 1/2 large green pepper, thinly sliced into strips
  • 1/2 cup coarsely grated peeled carrots
  • 2 tablespoons chopped fresh dill, divided

Recipe Preparation

  • Whisk yogurt, mayonnaise, vinegar, onion, sugar, and celery seeds in large bowl to blend. Add green and red cabbage, bell pepper, carrots, and 1 tablespoon dill. Toss to blend. Season salad to taste with salt and pepper. Cover and refrigerate 1 hour. DO AHEAD: Can be made 2 hours ahead. Keep refrigerated. Toss to blend before using. Sprinkle salad with remaining 1 tablespoon dill and serve.

Reviews Section

Two-Tone Coleslaw with Celery-Seed Yogurt Dressing - Recipes

Homemade smoothies
1-cup skim milk
3 tab. fat free cool whip
2 tab. fat free-sugar free instant pudding, any flavor
8 ice cubes
Mix in blender until ice is crushed. Serve right away in a tall glass.

Super Soy Smoothies Makes four (3/4 cup) servings.

Source: Better Homes and Gardens

1/2 of a 16-ounce package frozen unsweetened peach slices (about 2 cups)

1 medium peeled banana

3/4 cup vanilla soy milk or soy milk

1/4 cup frozen orange-pineapple juice concentrate, thawed

Set aside 4 peach slices for garnish. Place the remaining peaches, banana, milk, and juice concentrate in a blender container. Cover and blend until smooth. Gradually add ice cubes through hole in blender lid, blending until smooth after each addition. To serve, pour mixture into four chilled glasses and garnish each glass with a peach slice.

Smoothie Sailing Makes 4 (6-ounce) servings. Prep: 15 minutes.

Source: Better Homes and Gardens

Freeze: bananas 2 hours ahead

1 8-ounce can crushed pineapple (juice pack)

1 8-ounce carton vanilla yogurt

Orange wedges, if you like

Remove peel from banana. Place banana on cutting board. Use the table knife to cut the banana into chunks. Wrap banana chunks in plastic wrap or place in a small plastic bag. Freeze banana chunks for at least 2 hours.

Use can opener to open the can of pineapple. Put the un-drained pineapple, frozen banana chunks, yogurt, and orange juice into the blender container.

Cover blender with the lid and blend on high speed about 1 minute or until mixture is smooth. Turn off blender. Pour drink into 4 glasses. Use the rubber scraper to get all of the drink out of the blender. If you like, place an orange wedge on the edge of each glass for decoration

Mixed-Fruit Smoothies Makes 6 smoothies. Start to Finish: 10 minutes

Source: Better Homes and Gardens

2/3 cup strawberries or mango slices

1 12-ounce can grape juice or mango, apricot, strawberry, or other fruit nectar, chilled

1 8-ounce carton fat-free yogurt

1 tablespoon honey (optional)

2 tablespoons ground pistachio nuts (optional)

In a blender combine bananas, strawberries or mango slices, grape juice or fruit nectar, yogurt, and, if desired, honey. Cover and blend until smooth. Pour into six tall, chilled glasses. If desired, sprinkle with ground pistachio nuts. Note: For two-tone smoothies, make mango smoothies and strawberry smoothies. Transfer to separate pitchers or glass measuring cups. Taking a pitcher or cup in each hand, slowly pour both smoothies at the same time into opposite sides of the glass.

Berry Smoothie servings: 4
I ngredients: Notes: Frozen fruit will do. But fresh is better.
1 cup blueberries
1 cup strawberries
1 cup sliced peaches
3 cups ice
Splenda
1 cup vanilla yogurt

Method :
Mix the berries together in a blender add ice, yogurt and Splenda (to taste, about six of the small packets). Turn the blender on high and blend until smooth then pour into a large cup.

Banana Pudding -No Cook
8 oz. cream cheese

2 sm. pkg. instant vanilla pudding (or 1 lg. pkg.)

1 can eagle brand milk

Cream the cream cheese, dry pudding, eagle brand milk and milk together. Add cool whip and vanilla. Beat until smooth. Layer vanilla wafers, sliced bananas and pudding. Repeat layers.

Berry-Banana Bliss - 1 Serving, Prep time: 5min
3/4 cup fat free milk
1 packet Strawberry Sensation Nestlé® Carnation® Instant Breakfast
1/2 cup frozen sliced strawberries, raspberries and/or blueberries
1/2 banana
1/2 cup ice cubes (optional)
Place milk, Carnation Instant Breakfast, berries and banana in blender cover. Blend until smooth. For a frostier beverage, add ice. Blend until smooth.

Banana Malted Smoothie
Blend 1 cup nonfat milk, 3 T. malted milk powder, 3 T. plain or vanilla nonfat yogurt
You can also add Ghirardelli chocolate powder if you want a chocolate banana malted. Or add Strawberries for Banana-Strawberry Smoothie
Then add frozen banana slices equivalent from half to a whole banana and blend in blender until incorporated.

Banana Buttermilk Pancakes
1 egg
1 c. flour
1 c. buttermilk
1 T. sugar
2 T. oil
3 t. baking powder
1/2 t. salt
1 mashed banana
Bake just like you would reg. pancakes

French Banana Cake makes 10 servings
2/3 c Water
1 tb Vinegar
1 ts Baking soda
1 pack White cake mix
2 Eggs
1 1/4 c Very ripe bananas mashed
2/3 c Walnuts chopped
Don't be afraid to use almost black bananas (ripeness improves the flavor) and refrigerate cake for 24 hours before serving for peak taste experience. Mix water, vinegar and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed (300 strokes by hand). Blend in nuts. Pour into greased and floured 9x13" pan. Bake at 350

for 35 minutes (until toothpick comes out clean).

VARIATION:
Two 9" layers - baking time 25 minutes, Three 8" layers - baking time 30 minutes.

Smoked Sausage Oktoberfest PrepTime: 60 min.
1 (1-lb.) pkg. Hillshire Farm® Smoked Sausage (any variety), cut into 4-inch pieces
1 tsp. butter or margarine
1 medium onion, cut into wedges
2 (16-oz.) cans sauerkraut
1 cup apple juice
2 medium apples, cut into wedges
4-6 medium potatoes, cut in half
Salt and pepper
Brown sausage in butter in a 1-1/2-quart Dutch oven or large casserole. (Other ideas: boil it for a little while to get some of the grease out, then pop it onto the George Foreman, brown it good, slice it) Arrange onion, sauerkraut, apples and potatoes around sausage. Top with apple juice salt and pepper to taste. Cover tightly and simmer over low heat, stirring once, for 30-40 minutes or until potatoes test done with a fork.

Crocked Kielbasa
1/2 pound Lean ground beef
1 pound Kielbasa sausage -- sliced
1 Can whole tomatoes -- (28 ounces) undrained
9 ounces Frozen French-cut Green beans
1 Can pitted black olives -- (6 ounces)(drained and left whole)
1/2 cup Red wine
3 Garlic cloves -- minced
1 medium Onion -- sliced
1 medium Green pepper -- chopped
1 teaspoon Basil -- crushed
1 teaspoon Oregano -- crushed
1/2 teaspoon Thyme -- crushed
1/4 teaspoon Pepper
1 pound Pasta of your choice
4 ounces Parmesan -- freshly grated
In a medium skillet, sauté ground beef. When browned, transfer to crock-pot. Add all other ingredients except pasta and parmesan. Simmer on low for 6-8 hours. Cook pasta according to directions. Ladle Crocked Kielbasa over pasta in large bowls. Pass the Parmesan cheese to garnish.

Sweet & Tangy Kielbasa
5 lbs. CZERWS’ Homemade Smoked Kielbasa
8 oz. can tomato sauce or 1 cup of tomato ketchup
1 cup brown sugar
1/3 cup cider vinegar
2 tablespoons Soy Sauce
2 tablespoons sherry
1 tablespoon red hot sauce
1 tablespoon horseradish (optional)
2 tablespoons cornstarch, dissolved in reserved pineapple juice from canned pineapple chunks
Combine all ingredients in saucepan. Cook over medium heat, stirring, until sauce is thickened. Cut up five pounds of Czerws’ Homemade Smoked Kielbasa and place in a 13 x 9 baking dish. Pour the sauce over the kielbasa and bake at 350 for one hour. You can also simmer in a crock-pot on low for 5-6 hours. The longer it simmers, the better!
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Down Home Church Picnic Menu -See below
North Carolina Chopped Pork Barbecue Southern Fried Chicken Baked Yellow Squash Casserole Green Beans Southern Slaw Traditional Potato Salad Sliced tomatoes Watermelon Coconut Cake Iced Tea or Lemonade

North Carolina Chopped Pork Barbecue
1 pork shoulder roast 1 tsp. salt 1 tsp. celery seed 1/8 tsp. cinnamon 1/3 C cider vinegar 1/2 C catsup 2 tbsp. liquid smoke 1 tsp. chili powder 1/8 tsp. cayenne pepper 1/2 tsp. nutmeg 1/2 tsp. sugar 1 cup water Additional vinegar if needed Louisiana Hot sauce
Brown roast in a little bacon grease and place in a Dutch oven. Mix next 11 ingredients in a saucepan and bring to a boil. Pour over roast in Dutch oven and cover. Bake in a preheated 325 degree oven for 45 minutes per pound until well done. Baste occasionally as it bakes with pan drippings. Remove meat to a cutting board. Strip from bones and chop into small pieces. Stir into remaining pot ingredients and add more vinegar if needed and a dash or two of hot sauce if needed. Serve on buns or cornbread.

Southern Fried Chicken
3 frying chickens, cut into pieces. 3 tsp. salt 2 tsp. freshly ground black pepper 2 C all purpose flour 1 tsp. cayenne pepper 1/2 tsp. ground sage 1/4 tsp. garlic powder 1 C buttermilk Combine dry ingredients in a plastic zip loc bag. Pour buttermilk in a shallow dish. Wash chicken and pat dry. Roll each piece in buttermilk and then drop into bag. Shake about 3 pieces at a time in the dry ingredients. In a skillet on top of stove or an electric skillet, heat 2 C Crisco to temperature of 365-370 degrees. Fry chicken 15 minutes on each side. Drain on paper towels and serve hot, at room temperature, or cold.

Baked Yellow Squash Casserole
2 pounds yellow summer squash, sliced 1/2 C onions, chopped salt and pepper 1 can condensed cream of chicken soup 1 c sour cream 1 c shredded carrots 1 pkg. Pepperidge Farm herb seasoned stuffing mix 1/2 C melted margarine 3 C grated cheddar cheese

Heat oven to 350. Combine squash and onion in a large saucepan. Cover with water add a bit of salt if desired. Cook until tender, about 5 minutes. Drain. Combine soup and sour cream in a large bowl and stir in the grated carrots. Add squash and onions. Combine stuffing mix with margarine and spread half on bottom of a 10x10 buttered casserole dish. Cover with half of the squash combination and half of the cheese. Repeat layer, saving just a few crumbs for the top. Bake at 350 for 45 minutes or until heated through. Serve hot.

Green Beans
1 country ham hock 1 small onion, cut in quarters 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. cayenne pepper 1 dried red pepper (whole) 2 pounds green beans, tips removed and broken in 1" pieces.

Wash beans and put in deep Dutch oven. Add rest of the ingredients and cover with water. Bring to a boil and reduce to a simmer. Cook at simmer for 3-4 hours. Remove red pepper before serving.

Southern Slaw
1 head cabbage, grated 1/2 green bell pepper, diced 1 carrot, grated 1 small onion, chopped fine Dressing 1 C salad dressing 1/4 C sugar 2 T cider vinegar 2 tsp. water 1/4 tsp. celery seed salt and pepper

Toss ingredients together in a large bowl. Stir in the dressing, cover and refrigerate overnight. Taste and adjust seasonings if needed.

Traditional Potato Salad
6 good-sized red potatoes 2 tsp. salt 1/4 tsp. paprika 1/4 tsp. dry mustard 5 tbsp. Crisco oil 2 tbps. cider vinegar 2 hard cooked eggs, chopped 1 onion, coarsely chopped 1/2 C diced celery 1/4 C diced bell pepper 1 C mayonnaise 1 tbsp. prepared mustard 1 tsp. celery salt Boil potatoes in their jackets until tender. While still warm, peel and cut into chunks. In a small bowl, mix salt, paprika, dry mustard, oil and vinegar. Pour over potatoes and toss to coat. Chill. When cold add chopped eggs and vegetables. Mix mayonnaise with mustard and celery salt, stir in. Pack down in bowl and sprinkle top with paprika. Chill and serve cold.

Coconut Cake
3/4 C coconut milk (see instructions) 1/4 C finely grated fresh coconut 3 C cake flour, sifted 3 tsp. baking powder 1/2 tsp. salt 3 egg whites, beaten stiff 1 3/4 C sugar 1 C butter 3 egg yolks 1/4 C milk (more or less, depending on amount of coconut milk in coconut) 1 1/2 tsp. vanilla extract Prepare the coconut by drilling a hole in the "eye" and draining the milk. Hammer into pieces and remove white meat. Grate. Sift the flour, baking powder and salt together. Sift again. Beat the egg whites stiff then add 1/4 C of the sugar. Beat in and set aside. Cream the butter until fluffy and add remaining sugar and the egg yolks, mixing well. Add flour alternating with the milk and coconut milk. Blend until smooth. Add vanilla and the 1/4 C grated coconut. Fold in egg white mixture and pour into 3 generously greased and lightly floured 8 inch cake pans. Bake in preheated oven for 30 minutes. Cool and frost with Seven Minute Frosting .

Seven Minute Frosting
2 unbeaten egg whites 1 1/2 C sugar 5 tbsp. cold water 1/4 tsp. cream of tartar or 1 1/2 tsp. light corn syrup 1/4 tsp. salt 1 tsp. vanilla extract 1 1/2 C shredded coconut Put egg whites, sugar, water, salt, and cream of tartar or corn syrup in top of a double boiler over rapidly boiling water. Beat with an electric mixer for 7 minutes as it cooks or until the icing stands in peaks. (I find it imperative to time this. otherwise you never cook it long enough) Remove from heat, add vanilla, beat until spreading consistency. Spread on cooled cake and cover with shredded coconut.

Southwestern Barbecue Feast Menu -See below
Red Chili Barbecued Chicken, Corn on the Cob, Slices of Fresh Cantaloupe, Salsa with Chilies and Peas, Guacamole Salad, Margarita Sherbet with Lime Peel, and Iced Tea

Chili Con Queso
2 bacon slices, diced 3 tbsp. chopped green onions 1 large tomato, chopped 1 4 oz. can mild chopped green chilies 1/2 tsp. ground cumin 1/2 tsp. salt 1 tsp. fresh oregano, diced 8 oz. sharp cheddar cheese, grated 8 oz. American cheese, grated 1/4 C tomato juice 3 tbsp. minced fresh cilantro (coriander plant greens) Fry bacon and add onions and tomatoes in a flameproof earthenware casserole. Cook until onion softens, about 5 minutes, stirring constantly. Stir in next 4 ingredients. Reduce heat to low. Gradually add the cheeses, stirring until melted and bubbly. Thin with tomato juice, garnish with cilantro and serve immediately flanked by baskets of tortilla chips and commercial salsa.

Red Chili Barbecued Chicken
Sauce: 1 1/2 C water 1 tsp. salt 8 dried red California or New Mexico chilies, washed, devieined, seeded and broken into pieces. 2 tbps. cornstarch 1 tbps. olive oil 1/4 C chopped onion 1/4 C sliced mushrooms 3 tbsp. chopped fresh cilantro (coriander greens) 1 1/2 tsp. fresh oregano, minced 1 3/4 C chicken broth Blend water and salt in a bowl. Add chili pieces and let stand for 2 hours. Drain chilies into blender container. Add cornstarch and puree. Heat oil in a medium saucepan over medium low heat. Add onion and cook until softened, stirring occasionally, about 5 minutes. Stir in spices. Add chill puree and broth and bring to a boil. Reduce heat and simmer 30 minutes to thicken. Chill.
Chicken: 6 whole skinless, boneless chicken breasts Red Chili Sauce (above) 1 1/2 grated sharp cheddar cheese 1/2 C chopped black olives 8 green onions, chopped Pound chicken breasts to tenderize and arrange in a shallow dish. Cover with red chili sauce and cover closely. Marinate overnight in the refrigerator. Heat grill to high heat. Remove breasts from sauce, reserving sauce. Grill until done, turning often and basting with sauce. Preheat the oven to 350. Arrange the cooked chicken on an ovenproof platter and pour reserved sauce over the top. Cover with grated cheese, olives and onions. Bake until cheese melts and serve immediately.

Fresh Salsa with Chilies and Peas
3 C chopped tomatoes 10 green onions, chopped 6 green Anaheim chilies, roasted, peeled, seeded, and chopped 1/2 10 oz. package frozen green peas, thawed 1/4 C chopped fresh cilantro 3 tbsp. red wine vinegar 1 tsp. salt 1/2 tsp. ground cumin 3 cloves garlic, minced Combine all ingredients and refrigerate overnight.

Guacamole Salad
1 C tortilla chips, coarsely crumbled 4 large ripe avocadoes 1 4 oz. can mild green chilies, drained and diced 3 tbsp. minced green onions 1 tbps. fresh lemon juice 1 clove of garlic, minced 1 tsp. freshly ground black pepper 1/2 tsp. salt 1/2 tsp. ground coriander 1/2 tsp. ground cumin Hot Pepper Sauce 1 head iceberg lettuce, shredded 2 large tomatoes, cut into wedges 1 8 oz. can sliced beets, drained and rinsed, and cut in strips Peel and pit 3 avocadoes. Transfer flesh into bowl and mash well. Mix in chilies, onion, lemon juice, garlic, pepper, salt, coriander, cumin and season with hot pepper sauce to taste. Peel and pit the remaining avocado and cut into cubes. Fold into mashed mixture. Cover a platter with a bed of shredded lettuce Heap the guacamole mixture in center of plate. Garnish with tomato wedges and beets. Sprinkle top with crushed chips. Serve cold.

Best Ever Pancake Syrup

1 cup granulated sugar

1 cup light corn syrup

Maple or other flavoring extract

Heat water and corn syrup to steaming in a 2 qt. sauce pan. Add sugar and stir to dissolve. Cook to 220° using a candy thermometer. Remove from heat and add flavor to taste. Store in a tightly closed container.

Pasta (cooked, suggestion is to use rotelli type)

Pepperoni, sliced or diced

Mozzarella cheese cubed

Italian salad dressing

Mix it all up, and there you go. Sometimes I make it with peppers, onions and tomatoes too.

Summer Pasta Salad Another Version:
16 oz. box of rotini -twisties
1 can of pitted large black olives (can cuts in halves, but it doesn't matter)
Couple of tomatoes cut up
1 cucumber (can slice or cube or whatever way you like)
1 stick of pepperoni
1 pkg. (Cooper or any other brand) sharp white cheese cut into small chunks
1 pkg. (Cooper or any other brand) baby Swiss cheese cut into small chunks
1 pkg. Vermont cheddar cheese
1 bottle of Creamy Ranch or Creamy Italian dressing
Broiled and buttered baby mushrooms can be added if you wish

Shrimp Wonton Cups Yield 24 appetizers
24 square wonton wrappers
1 T. butter or margarine melted
10 oz. shelled deveined and cooked medium shrimp
2 green onions, finely chopped
1/3 C. grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
1/2 t. Worcestershire sauce
1 C. (4 oz) shredded mozzarella cheese
Preheat oven to 350 degrees. Lightly spray mini-muffin pan with non-stick cooking spray. With pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp. Combine cream cheese, garlic and Worcestershire sauce in bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese. Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.

Tex-Mex Mini Bow Tie Salad Prep Time/Total Time: 15 minutes, Serves: 8 (1 cup) servings
1/2 bag SCHWAN'S Mini Bow Tie Pasta and Vegetable Blend
1/2 bag SCHWAN'S Chicken Breast Meat for Fajitas
2 medium tomatoes, chopped
1 cup shredded cheese
3/4 cup chunky salsa
3/4 cup ranch dressing
1/2 tsp. seasoned salt
1 tsp. chili powder
Prepare pasta blend and chicken breast meat according to package directions. Drain and rinse pasta blend with cold water to chill. Mix salsa, dressing, salt and chili powder together. Layer pasta blend, chicken, tomatoes and cheese on a large platter. Top with salsa mixture.

Grilled Summer Vegetable Lasagna Yield: 8 servings (serving size: 1 piece).
Grilled vegetables:
3 large red or yellow bell peppers, seeded and each cut lengthwise into quarters
Cooking spray
3 medium yellow squash, each cut lengthwise into 1/4-inch slices
1 large red onion, cut into 1/4-inch slices
Tomato puree:
4 pounds tomatoes, cut lengthwise into quarters
1/3 cup vodka
1-1/2 teaspoons salt
White sauce:
2-1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups fat-free milk
Remaining ingredients:
4 quarts water
12 uncooked lasagna noodles
1 cup chopped fresh basil
3/4 teaspoon freshly ground black pepper
1 cup (4 ounces) finely shredded Gruyere cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
This recipe has a number of components, but all can be made ahead, particularly the tomato puree and the white sauce. You can substitute 3 (8-ounce) cans of tomato puree for the homemade tomato puree. You can also use a grill pan to prepare the vegetables indoors.
1. Prepare grill.
2. To prepare grilled vegetables, place bell peppers, skin sides down, on a grill rack coated with cooking spray cook 15 minutes or until blackened. Place in a zip-top plastic bag seal. Let stand 15 minutes. Peel and cut into strips. 3. Place squash and onion on grill cook 5 minutes on each side or until tender.
4. To prepare tomato puree, place tomatoes in a large Dutch oven. Cover and cook over medium heat 30 minutes or until tender, stirring occasionally. Place tomatoes in a blender or food processor process until smooth. Return to pan. Stir in vodka bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Stir in 1-1/2 teaspoons salt. (You will have 5 cups puree.)
5. To prepare white sauce, combine flour, 1/4 teaspoon salt, and nutmeg in a medium saucepan gradually add the milk, stirring with a whisk. Cook over medium-high heat until thick (about 7 minutes), stirring constantly. Set aside.
6. Bring water to a boil in a large stockpot. Add noodles return to a boil. Cook, uncovered, 10 minutes or until noodles are done, stirring occasionally. Drain.
7. Preheat oven to 375 degrees.
8. Spread 1/3 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over white sauce top with one-third of grilled vegetables, 1/3 cup basil, 1/3 cup white sauce, and 1/2 cup tomato puree. Sprinkle with 1/4 teaspoon black pepper, 1/4 cup Gruyere, and 2 tablespoons Parmesan. Repeat layers twice, ending with noodles. Spread remaining white sauce, 1-1/2 cups tomato puree, remaining Gruyere, and remaining Parmesan over noodles. Bake at 375 degrees for 45 minutes or until bubbly and top is browned. Remove from oven let stand 15 minutes.
Note: You will have 2 cups of leftover tomato puree. Cover and refrigerate for 1 week, or freeze up to 3 months.

Horseradish Encrusted Salmon
4 salmon fillets (approx. 6 oz. each), skin removed
2 Tbsp. flour
1 egg, lightly beaten
3 Tbsp. prepared horseradish, divided in half
2 cups seasoned dry breadcrumbs
1/4-cup olive oil
1/3-cup light sour cream
1 Tbsp. freshly chopped chives
1 Tbsp. freshly chopped parsley
Lightly coat the salmon fillets in the flour. Place the egg, 1 tbsp. of the horseradish and about a tbsp. of water in a shallow bowl and beat together. Dip the salmon into the mixture and then evenly coat in the breadcrumbs. Heat the oil in a large frying pan. Cook the fillets for 3 minutes on each side, or until just tender and golden brown (the time will depend on the thickness of the fillets.) To make horseradish sauce: mix the remaining horseradish, sour cream and herbs in a bowl. Serve the salmon with a dollop of the sauce on top. If desired, serve with baby potatoes sprinkled with fresh parsley and a crispy mixed leaf salad.

Sweet Potato Casserole
3 c. mashed sweet potatoes
1/3 c. melted margarine
1 c. sugar
1/2 c. milk
2 tbsp. vanilla
2 eggs
TOPPING:-- Mix and pour into buttered dish.
1 c. brown sugar
1/2 c. melted butter
1/3 c. flour
1 c. chopped nuts
Mix topping and spread over sweet potato mixture. Bake at 350 degrees for 35 minutes. This can be mixed one day and cooked the next.

Meatballs With Rice and Tomatoes Makes 6 servings.
3 c. stewed tomatoes
1 lg. onion, chopped
3 c. water
1/2 lb. ground beef
1 egg
1 c. uncooked rice
Salt & pepper to taste
Put tomatoes, onions and water in a large saucepan or Dutch oven. Combine ground beef, egg, uncooked rice, salt and pepper mix well and form into little balls. Add meatballs to tomato mixture and simmer for 1 1/2 hours turning meatballs occasionally.

Sausage Gravy
2 lbs. sausage
1/2 lb. butter
1 tbsp. salt
1 tsp. pepper
1 tbsp. Accent
2 c. flour
1 gal. milk
Brown sausage, add butter and flour, stirring constantly. Add seasoning. Reduce heat and slowly add milk, stirring constantly until thick. Serve over biscuits.

Chinese Pepper Steak Makes 4 servings.
1 lb. round steak, cut 1/2" thick
2 tbsp. salad oil
1 medium onion, sliced
1 medium green pepper, sliced
1 envelope Au Jus gravy mix
3/4 c. water
4 tsp. soy sauce
1/2 tsp. ground ginger
3 c. hot, cooked rice
Cut meat in half lengthwise, then crosswise into thin slices. Cook meat, onion and pepper in hot oil in skillet until meat is brown. Stir in remaining ingredients except rice. Cook 5 minutes, stirring often. Serve over rice.

Fabulous French Toast Yield: 6 portions.
5 eggs
2/3 c. heavy or whipping cream
1/3 c. Triple Sec
2 tbsp. granulated sugar
Finely grated zest of 1 orange
2 tsp. ground cinnamon
6 stale plain croissants, cut lengthwise in half
6 tbsp. unsalted butter
Confectioners' sugar
Beat the eggs and cream together. Add the Triple Sec, granulated sugar, orange zest and cinnamon whisk until well blended. Pour into a shallow bowl or pie plate. Dip each croissant half in the egg mixture, turning once. Melt a few tablespoons of the butter in a skillet over medium heat. Add as many croissants as will fit and fry until golden on both sides. Repeat with the remaining croissants, adding butter to the skillet as needed. Sift confectioners' sugar over the croissants. Serve immediately.

Chicken Chili Not for the sensitive stomach
2 chicken breasts
1 (4 oz.) tomato paste
1 (12 oz.) tomato sauce
1 can Bush's chili hot beans (with juice)
3 tbsp. chili powder
1 tbsp. cumin
1 1/2 tsp. red pepper
2 tbsp. Texas Pete hot sauce
1 stalk celery, chopped fine
1/2 lg. onion, chopped fine
2 bay leaves
Rice
Boil chicken and shred. Mix all ingredients and cook 45 minutes, stirring occasionally. Remove bay leaves and serve over rice.

Spinach Dip
1 pkg. frozen chopped spinach
1 c. sour cream
1 c. mayonnaise
1 pkg. Knorr vegetable soup mix
1 can water chestnuts
1 sm. grated onion
Defrost spinach. Drain well, squeeze. DO NOT COOK SPINACH!! Mix all remaining ingredients. Serve in a loaf of bread using the scooped out bread as dip picker uppers!

Mexican-style Macaroni Salad
1 c. mayonnaise
1/3 c. skim milk
2 tsp. instant chopped onion
1 tsp. salt
1 tsp. chili powder
1/8 tsp. garlic powder
6 drops Tabasco sauce
1 8 oz. pkg. elbow macaroni, cooked and drained
1 16 oz. can kidney beans, well drained
1 c. diced mozzarella cheese (4 oz.) Stir together first 7 ingredients in a large bowl. Add remaining ingredients and toss to coat well. Cover and chill at least 2 hours.

Cajun-style Shrimp
1/2 c. olive oil
2 tbsp. Cajun seasoning
2 tbsp. lemon juice
2 tbsp. fresh parsley, chopped
1 tbsp. honey
1 tbsp. soy sauce
Pinch cayenne pepper
1 lb. shrimp, uncooked, shelled and deveined
Combine first seven ingredients in a 9" x 13" baking dish. Add shrimp and toss to coat. Refrigerate at least 1 hour. Preheat oven to 450 degrees. Bake until shrimp are cooked through, about ten minutes, stirring occasionally. Try with fettuccini Alfredo and French bread.

Crab Crostini
8 oz. crabmeat (imitation can be used)

1/2 c. diced red pepper
4 tbsp. mayonnaise
2 tbsp. chopped fresh parsley
1 tbsp. chopped fresh chives
1 tbsp. fresh lime juice
1 tbsp. Dijon mustard
2 tsp. grated Parmesan cheese
4-5 drops hot pepper sauce
4 oz. Italian bread, cut into 16 slices
Preheat broiler. Line a broiler pan with foil. Blend all ingredients except bread. Spread 1 tbsp. of the mixture on each bread slice. Place bread slices on the broiler pan and broil 4 inches from the heat for 5-6 minutes until lightly browned.

Fettuccini Alfredo
1 stick butter
1 c. heavy cream
1 1/2 c. Pecorino Romano cheese
Dash of salt & pepper
Heat butter and cream in saucepan until butter is melted. Remove from heat. Add cheese, salt and pepper. Stir with a wire whisk until sauce is blended. Heat over low flame. Cook 1 pound box of fettuccine noodles. Pour sauce over noodles and garnish with additional cheese and fresh ground black pepper. Serve at once.

Shrimp Spread
5 oz. shrimp, cut up (use sm. can cocktail shrimp)
1/2 c. chopped onion
1/2 c. chopped celery
2/3 c. mayonnaise
1 tbsp. lemon juice
8 oz. pkg. cream cheese, softened
Mix ingredients well and refrigerate overnight. Great idea for party sandwiches or as a spread for crackers.

Potato Soup with Leeks (6 servings)
4 leeks (white parts only)
3 tbsp. butter
3 potatoes
1 tsp. salt
1 quart chicken stock
1 1/2 pints rich milk
1 pint heavy cream (or half-and-half)
chopped chives
Thinly slice leeks, peel and slice potatoes. Cook leeks in butter until limp. Transfer leeks to a soup pot and add potatoes. Add salt and broth, simmer until potatoes are tender. Put contents of pot through a sieve return mixture to soup pot and add milk. Let simmer a few minutes. Chill in the refrigerator. Before serving, beat in the cream. Serve in chilled bowls and sprinkle top with chopped chives.

Baked Ziti and Vegetables Prep Time: 1 hour Serves: 6
One 16-ounce package ziti or penne macaroni
2 medium-size green peppers
2 medium-size carrots
2 medium-size celery stalks
1 medium-size onion
1 tablespoon salad oil
One 28-ounce can crushed tomatoes
3/4 32-ounce bottle spicy-hot vegetable juice or vegetable juice (3 cups)
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon dried oregano leaves
One 8-ounce package shredded reduced-fat mozzarella cheese (2 cups)
2 tablespoons grated Parmesan cheese
In saucepot, prepare ziti as label directs. 2. Meanwhile, cut green peppers, carrots, celery, and onion into 1/2-inch pieces. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook vegetables until lightly browned. Stir in 1/4 cup water continue cooking over medium heat until vegetables are tender-crisp. 3. Preheat oven to 375 degrees F. Drain ziti in colander set aside. To same saucepot, add cooked vegetables stir in crushed tomatoes, vegetable juice, sugar, salt, and oregano over high heat, heat to boiling. Remove saucepot from heat stir in cooked ziti. 4. Reserve 1 cup shredded mozzarella for topping. Into ziti mixture in saucepot, stir Parmesan and remaining mozzarella cheese. Spoon mixture into shallow 4-quart casserole sprinkle with reserved mozzarella cheese. Cover casserole and bake 30 minutes or until cheese melts and mixture is hot and bubbly.

Italian cream cheese bread
1 pkg Pillsbury French bread
Bake as directed and cut into slices
Spread with this yummy topping:
One 8 oz pkg cream cheese
Mixed with 1/2 pack of good seasons Italian Dressing (more or less to taste). Sprinkle with a little dried dill. Serve warm.

Pineapple drumsticks 4 to 6 servings
1 egg, slightly beaten
1/4 cup water
2 tablespoons milk
1/4 cup all-purpose flour
1 tablespoon cornstarch
1 tablespoon cornmeal
1/8 teaspoon baking powder
12 broiler-fryer chicken drumsticks
CRISCO Shortening for deep frying
1 cup green pepper chunks
1/2 cup coarsely chopped onion
1 tablespoon CRISCO Shortening
1 can (20 ounces) pineapple chunks in pineapple juice, drained reserve juice
2/3 cup cider vinegar
1/2 cup packed brown sugar
2 tablespoons soy sauce
4 teaspoons cornstarch
2 tablespoons water
Combine egg, water, and milk. Combine flour, 1 tablespoon cornstarch, cornmeal, and baking powder add to first mixture and mix until smooth. Dip each drumstick into batter, letting excess batter drain for a couple of seconds. Heat Crisco to 350°F in a deep fryer or a large heavy saucepan. Fry drumsticks in hot Crisco for 14 to 16 minutes or until chicken is crisp, brown, and tender. Remove with slotted spoon and place on paper towels. While chicken is frying prepare sauce. Melt 1 tablespoon Crisco in a saucepan. Sauté green pepper and onion for 3 to 4 minutes or until crisp-tender. Add reserved pineapple juice, vinegar, brown sugar, and soy sauce. Mix cornstarch into water. Add to sauce until blended, stirring constantly. Add pineapple chunks. Bring to boiling, stirring occasionally. Cook for 2 minutes. Spoon half of sauce over fried drumsticks. Serve with cooked rice and remaining sauce.

Super Duper Nachos
1 lb. can refried beans
1 lb. ground beef, browned & drained
1 can green chilies
1/2 c. salsa
Grated cheddar cheese
Sliced olives, (green or black)
Green onions, chopped
Spread beans in 9 x 13 inch pan. Top with hamburger, salsa, drained chilies and cheese. Top with olives and green onions. Bake at 400 degrees for 20 minutes. Serve with Doritos, sour cream and salsa.

Beef and Cornbread Pie Serves 8.
2 tbsp. vegetable oil
2 lbs. lean ground beef
3/4 c. chopped onions
1 clove garlic
1 (8 oz.) can mild or hot salsa
1/3 c. sliced black olives
1/2 tsp. dried oregano leaves
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
2 (8 1/2 oz.) pkgs. corn muffin mix
2 eggs
2/3 c. milk
2 to 3 tsp. chili powder
1 c. shredded cheddar cheese
Cook oil, beef, onion and garlic in large frying pan. Cook until beef is browned, stirring occasionally. Drain excess fat. Stir in salsa, olives, oregano, cumin, salt and pepper cook, covered, for 5 minutes. Make corn muffin mix according to package directions, using eggs, milk and chili powder, fold in cheese. Spoon batter over beef mixture in fry pan cook with cover ajar 1 inch, until batter is cooked through, about 20 to 25 minutes.

Chicken-Broccoli-Rice Dish Serves 4.
1 1/2 c. water
1 1/2 c. Minute Premium long grain rice
1 lb. boneless chicken breasts, cut into strips
2 tbsp. oil
1 (10 3/4 oz.) can cream of chicken soup
1/2 can milk
2 tbsp. Dijon style mustard
1/2 c. cheddar or Swiss cheese, grated
1 1/2 c. broccoli cuts
2 tbsp. pimento, chopped (optional)
Bring water to a boil. Stir in rice. Cover, remove from heat. Let stand 5 minutes. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese. Add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice.

Crab Casserole
1/2 stick butter
1 lb. crabmeat (imitation is fine)
4 slices toast
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. chopped celery
1/2 c. mayonnaise
2 tsp. mustard
2 tbsp. catsup
1 c. milk
2 slices buttered toast, cubed
Melt margarine in a 2-quart casserole dish. Set aside. Mix crabmeat, crumbled toast, pepper, onions and celery. Combine mayonnaise, mustard, catsup and milk and mix with crabmeat and mix well. Pour mixture into casserole dish. Top with toast cubes. Bake 30 to 35 minutes at 350 degrees.

Cream of Celery Soup
1 bunch of celery (including leaves), chopped

1 small onion chopped
water
2 tablespoons of butter 2 tablespoons of flour
3 cups of milk
1 tablespoon of salt
1/2 teaspoon of pepper
Take celery and onion and put in pot with enough water to cover. Bring to boil, then simmer for 15 minutes. Drain celery, keep the water. Puree the celery mixture in batches of 1 cup of celery plus 2 tablespoons of the celery water. Melt butter and whisk in flour. Gradually add milk. Mix the celery puree, salt and pepper and heat stirring occasionally until ready to serve.

Quick, Easy Chinese Chicken Serves 9 (freezes well)
3 (1-3/4 pounds) chicken breast halves skinned
3 (1-1/2 pounds) chicken thighs skinned
3 (3/4 pound) chicken drumsticks skinned
3/4 cup catsup
1/2 cup firmly packed brown sugar
1/4 cup soy sauce (I use low sodium)
2 tablespoons white vinegar
1 tablespoon instant onion flakes
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
Place chicken in a 13 X 9 inch baking dish. Combine catsup and next 6 ingredients stir well, and pour over chicken. Bake, uncovered, at 350 degrees for 1-1/2 hours or until chicken is done, turning chicken over after 45 minutes, and basting occasionally. Serve with brown rice, your choice of veggies or a green salad.

Easy Quesadillas Serves 8
8 (10 inch) flour tortillas
leftover chicken from last night, chopped (if you have it)
1 cup reduced-fat Monterey Jack cheese
1 jalapeno pepper, ribbed, seeded and minced (optional)
1/4 cup minced onion
4 tablespoons minced cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
jarred salsa
sour cream
In large bowl, stir together the optional leftover chicken, cheese, peppers, onion, cilantro, salt and pepper. Arrange one-eighth of the filling on each tortilla, covering half of it. Fold the tortilla over to make a half-moon. Place quesadillas, not touching, on shallow baking pans. Bake in a 500 degree oven until tortillas are crisp and golden about 5 minutes. Transfer to large cutting board and cut into wedges to serve with salsa, rice and beans for a complete meal. A nice green salad will help with you get your veggies!

Quick Huevos Rancheros Serves 2
MIX TOGETHER the following:
1/2 cup salsa hot, medium or mild
1/2 cup tomatoes -- peeled, drained, chopped
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
Salt
Black pepper
Other need ingredients :
4 eggs -- cooked over-easy
1/2 cup grated Monterey Jack cheese
2 large corn tortillas -- heated
Hot sauce (optional) -- to taste
Mix together ingredients for sauce and simmer for 10 minutes. Cook eggs over easy. Heat tortillas over a burner or between damp towels in the oven. Heat serving plates. Lay the tortillas down first, one per plate, and sprinkle each with 1/4 of the cheese. Lay two eggs per plate on top of the cheese and leaving yolks uncovered, cover with half of the sauce. Sprinkle each plate with half of the remaining cheese. Serve immediately.

Easy Sloppy Joes Serves 8
1 pound extra-lean ground beef OR use TVP (for vegetarians)
1 medium onion -- chopped
1/4 cup chopped green bell pepper
2 cups jarred spaghetti sauce
2 tablespoons sweet relish
1 tablespoon chili powder
8 hamburger buns -- split and toasted
In a large skillet, thoroughly brown beef drain fat. Add onion and green pepper sauté lightly. Add sauce, relish and chili powder. Simmer 15 minutes.

Broccoli Salad
1 bunch broccoli (about four crowns)
3/4 c. raisins I like golden raisins
1/2 c. chopped red onion
1 tbs. sugar
2 tbs. vinegar (Can use balsamic)
1 c. mayonnaise
10 bacon slices, cooked and crumbled
1 c. sunflower seeds (optional)
Fry bacon slices and set aside. Cut broccoli into flowerets and tender stem pieces. Mix, sugar, vinegar, mayo . Add to broccoli, along with remaining ingredients. Refrigerate and serve chilled. Can make the day before.
NOTE: These are altered proportions, which were changed slightly from the recipe that was given. That one says 5 cups of broccoli and this one used more raisins and onion than the original, so I guess it would depend on the size of the bunch you have to start with.

Stir Fried Green Beans
I use a cast iron Dutch oven for this with a lid:
4 pounds of Fresh Green Beans
1/4 pound of bacon or lean fat back cut into tiny pieces
1/2 cup sweet white wine
2 Tablespoons of olive oil
Break beans. Fry the bacon and drain then set aside. Pour out the grease and put olive oil in the skillet. Over medium high heat put in cold green beans. Stir around for about 10 minutes. Turn down heat to low and pour in wine then put on the lid and steam. Taste one before you salt and pepper. Cook for about 15 -20 minutes.

BBQ Bacon Cheeseburgers
Prep Time: 10 min Total Time: 28 min Serves: 4 Ingredients 1 lb. ground beef 2 Tbsp. KRAFT Original Barbecue Sauce 1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, sliced 4 hamburger buns, split, toasted Lettuce 8 slices OSCAR MAYER Bacon, crisply cooked Mix meat and barbecue sauce. Shape into 4 patties. Broil patties 4 to 6 inches from heat 7 to 9 minutes on each side or until cooked through (160°F), brushing occasionally with additional barbecue sauce. Top each patty with prepared cheese product. Continue broiling until prepared cheese product begins to melt. Fill buns with cheeseburgers, lettuce and bacon. Use Your Grill: Place patties on grill over medium coals. Grill 7 to 9 minutes on each side or until cooked through (160°F), brushing occasionally with additional barbecue sauce. Top each patty with prepared cheese product. Continue grilling until prepared cheese product begins to melt. Fill buns as directed.

No Bake Beans
3 slices OSCAR MAYER Center Cut Bacon, chopped 1 medium onion, chopped 2 cans (16 oz. each) baked beans, drained 3/4 cup KRAFT Original Barbecue Sauce 2 Tbsp. brown sugar Cook bacon in large saucepan until crisp drain. Add onion cook and stir until tender. Stir in beans, barbecue sauce and brown sugar. Cook on low heat 15 minutes, stirring occasionally.

No fry Eggplant Parmesan
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
dried basil leaves to taste
Preheat oven to 350 degrees. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. In a 9x13 baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.

Eggplant Parmesan
3 - 4 large eggplants sliced into 1-inch pieces
1-cup flour
4 eggs, beaten
1 1/2 cup seasoned breadcrumbs
1/2 cup fresh parsley, minced
1 tsp. ground oregano
1 cup Parmesan cheese, grated
Salt and pepper to taste
1 32-oz jar spaghetti sauce
2 cups mozzarella cheese, shredded
8-oz. pasta noodles cooked to make about 4 cups
Dredge eggplant slices through flour and then beaten eggs. Combine breadcrumbs, parsley, oregano, and Parmesan cheese and salt and pepper. Dredge eggplant through breadcrumb mixture. Spray a large shallow baking dish with non-stick cooking spray. Place eggplant slices in baking dish. Bake for 30 minutes at 350 degrees. Remove from oven and pour spaghetti sauce over eggplant and sprinkle with mozzarella cheese. Bake an additional 10 - 15 minutes at 350 degrees. Serve over hot pasta.

Your Own Garlic Bread
Take French or Italian bread. Cut it into slices (but make sure your slices are at an angle).
Melt butter in a saucepan-about 1 stick for whole loaf of bread. (If you do not want to melt butter use soft spreadable margarine.) When butter is melted, "paint" it on the bread using a pastry brush (or just sort of sprinkle it on with a spoon).
Sprinkle dried parsley and dried minced garlic over the bread or use garlic salt and some dried seasonings.
Toast until brown. (Watch it carefully, you don't want it to burn).

French Onion Soup
1 stick butter (8 Tablespoons)
8 cups onions, thinly sliced
3 Tablespoons flour
3 quarts beef stock
1 Tablespoon salt
1 teaspoon pepper
1 cup brandy
1 teaspoon BV meat glaze (or kitchen bouquet, in a pinch) grated Gruyere cheese grated Parmesan cheese French bread olive oil. Melt the butter in a Dutch oven and add the onions, stirring constantly. Cook for 5-7 minutes, until soft. In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts. When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning. When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table.

Steak Fajita's
1 1/2 pounds beef steak cut into 1 inch strips
Marinade :
1/4 cup red wine vinegar
1/4 cup vegetable oil
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon Chile powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Marinade steak for 30 minutes. Fry steak on the stove top or George Forman then drain the fat and grease.
Top with whatever you like. I like onions, lettuce, tomatoes, cheese, black olives, sour cream and salsa this is not very spicy, I also tried the marinade with chicken, and it was good with that as well.

Mama Karen’s Garlic Chicken & Bacon Alfredo Pizza (Recipe makes two pies)

Mama Mary’s Thin and Crispy Pizza Crust 12”

(2 per package) You can find it in the Deli –

Refrigerator section at Wal-Mart.

Extra Virgin Olive Oil

1 jar of Classico Roasted Garlic Alfredo Sauce

Less fat than their regular Alfredo Sauce and

saves you the step of having to roast your

Fresh Cracked Black Pepper

Two Chicken Breasts – Diced

Pound Chicken Breasts flat between two sheets

of Plastic Wrap, Salt & Pepper Chicken then

cook chicken in a fry pan with a 1 tablespoon

of Olive Oil over Medium to Medium – High

heat. Brown on both sides but don’t

overcook. (About 4 minutes on first side then

2 minutes on second side.) Then dice to

12 to 14 Slices of Bacon. Cooked and

1 Small Can Mushrooms – Stems and Pieces or

Fresh Sliced Button Mushrooms

Shredded Parmesan Cheese

Shredded Cheddar Cheese – I use extra Sharp

Shredded Mozzarella Cheese

Instructions: Preheat Oven to 450 degrees Fahrenheit or use a Pizza Oven Place Pizza Crust on flat surface. Brush with Extra Virgin Olive Oil. Spread Alfredo Sauce over top of crust to about a ¼” from edge. Grind black pepper over sauce to taste. Spread half of the diced chicken breast and half of the Bacon over the sauce. Sprinkle half of the mushrooms over the pizza. Sprinkle a hand full of the Parmesan cheese then a hand full of the cheddar cheese. Sprinkle some diced red onion and tomato over the top then spread a lot of mozzarella cheese over that. Turn oven back to 425 degrees and place pizza directly on center rack. Bake for 12 min or until cheese is starting to turn brown and bubbly. Let cool a couple of minutes slice and enjoy!

Cheesy Chicken with Pasta

From: Campbell's Kitchen, Prep Time: 5 minutes, Bake Time: 30 minutes, Serves: 4

1 pkg. (18 oz.) Campbell's® Supper Bakes™ Cheesy Chicken with pasta includes seasoning, rice, baking sauce, crumb topping
2 cups hot water
2 tbsp. butter, cut up OR margarine, cut up
4 boneless chicken breast halves (about 1 lb.)

MIX seasoning, hot water, butter and pasta in 13x9x2" baking dish. Top with chicken.

POUR baking sauce over chicken and pasta. Cover tightly with foil.

BAKE 20 min. Stir pasta around edge of dish. Sprinkle chicken with crumb topping. Bake, uncovered, 10 min. or until done. Stir pasta before serving.

To prepare in skillet : Use same ingredients as oven version, but mix seasoning, hot water, butter and pasta in large skillet. Top with chicken. Pour baking sauce over chicken and pasta. Heat to a boil. Cover and cook over low heat 20 min. or until chicken is done. Stir pasta around edge of skillet. Sprinkle chicken with crumb topping. Simmer, uncovered, 5 min. or until pasta is done. Stir pasta before serving.

To prepare in microwave : Use same ingredients as oven version, but mix seasoning, hot water, butter and pasta in 3-qt. microwavable casserole. Top with chicken in a single layer. Pour baking sauce over chicken and pasta. Cover. Microwave on HIGH 20 min. or until chicken is done. Let stand 5 min. in microwave oven. Sprinkle chicken with crumb topping. Stir pasta before serving.

Lemon Chicken with Herb Rice

From: Campbell's Kitchen, Prep Time: 5 minutes, Bake Time: 30 minutes, Serves: 4

1 pkg. (20 oz.) Campbell's® Supper Bakes™ Lemon Chicken with herb rice includes seasoning, rice, baking sauce, crumb topping
2 1/2 cups hot water
2 tbsp. butter, cut up OR margarine, cut up
4 boneless chicken breast halves (about 1 lb.)

MIX seasoning, hot water, butter and rice in 13x9x2" baking dish. Top with chicken.

POUR baking sauce over chicken. Sprinkle chicken with crumb topping.

BAKE 30 min. or until chicken reaches 160°F. Stir rice before serving.

To prepare in skillet : Use same ingredients as oven version, but mix seasoning, hot water, butter and rice in large skillet. Top with chicken. Pour baking sauce over chicken. Heat to a boil. Cover and cook over low heat 20 min. or until chicken is done. Sprinkle chicken with crumb topping. Simmer, uncovered, 5 min. or until rice is done. Stir rice before serving.

To prepare in microwave : Use same ingredients as oven version, but mix seasoning, hot water, butter and rice in 3-qt. microwavable casserole. Top with chicken in a single layer. Pour baking sauce over chicken. Cover. Microwave on HIGH 20 to 22 min. or until done. Let stand 5 min. in microwave oven. Sprinkle chicken with crumb topping. Stir rice before serving.

Batter-less Chicken
Load the chicken pieces up with salt, pepper, garlic, cayenne pepper, and sometimes chili powder and fry it like that. You can make Hot Wings after the first step is done by dipping them in honey and barbecue sauce and chili powder. Watch out these are hot!

Pizza Del Giorno
5 c. sliced yellow or red onions (1 1/2 lbs.)

8 oz. spicy fully-cooked smoked sausage, sliced
1 tbs. olive oil
1 tbs. balsamic vinegar
1 (12 inch) Italian bread pizza shell *
1/4 c. broken walnuts, toasted
8 oz. mozzarella, sliced
1 tbs. chopped fresh oregano
2 tsp. chopped fresh thyme
1/2 c. roasted red bell pepper strips
Sauté onions with sausage in the olive oil in a large skillet over medium heat until tender (about 8 - 10 minutes). Add the vinegar and combine well. Preheat the oven to 400. Turn the onion-sausage mixture onto pizza shell. Top with walnuts, cheese, oregano, thyme and bell peppers. Bake 15 minutes or until pizza is heated through. * I use pizza dough in place of a pizza shell.

Silver Dollar Meal Serves 2
2 tblsp. Butter
2 tblsp. Flour
1 1/4 c. milk
1/2 c. Sharp cheddar cheese, diced
1 1/2 c. broccoli spears, lightly cooked
2 slices wheat bread
4 slices Canadian bacon, heated
1/4 lb. turkey, sliced
Melt the butter in a saucepan. Whisk in the flour and cook for 3 minutes. Whisk in the milk and heat. Whisk in the cheese until well blended. Simmer for 20 minutes. Set aside. Top the bread with the bacon, turkey and broccoli. Ladle on the cheese sauce. Serve warm.

Cucumber and Dill Pasta Salad
2 cups Macaroni or any Salad Pasta 8 oz. carton Low-fat Sour Cream 1/2 cup Skim Milk 1 Tbs. fresh Dill, minced 1 Tbs. Vinegar 1/2 tsp. Salt 1/2 tsp. freshly ground Black Pepper 2 cups Cucumber, peeled and chopped 1 cup Tomatoes, de-seeded and chopped
Cook pasta in boiling salted water until al dente. Drain, and rinse in cold water. Transfer cooked pasta to a large serving bowl. In a separate bowl, mix together sour cream, milk, dill, vinegar, and salt and pepper. Set dressing aside. Mix cucumbers and tomatoes into the pasta. Pour in dressing, and toss thoroughly to combine. Cover, and refrigerate at least 1 hour and preferably overnight. Stir just before serving.

Peppered Steaks
Ingredients:
2 Tbs. whole Black Peppercorns, crushed 4 New York Strip Steaks, about 6-8 oz. each 1/3 cup Butter or Margarine 4 cloves Garlic, minced 2 Tbs. Worcestershire Sauce 1 cup Red Wine or Low-sodium Beef Broth 2 tsp. Ground Mustard 1 tsp. Granulated Sugar 1 Tbs. Cornstarch 2 Tbs. Water

Preparation:
Rub the crushed peppercorns into both sides of each steak. Refrigerate for about 15 minutes. Meanwhile, warm an ungreased heavy skillet over medium-high heat. Brown the steaks on both sides. Add the butter and garlic and sauté for about 5 minutes with the steaks, turning at least once. Add Worcestershire sauce and cook about 5 minutes longer, again turning at least once, until the steaks attain the desired degree of doneness. Remove the steaks and keep them warm under foil. Add the red wine or beef broth to the skillet. Add the ground mustard and sugar. Stir a bit to blend with the steak drippings. In a separate small bowl, blend together the cornstarch and water. Pour the liquid into the simmering sauce in the skillet. Bring the sauce to a boil and cook for a few minutes until thickened. Serve the sauce over or on the side of the steaks.

Salmon with Lemon-Caper Sauce
Ingredients :

4 Salmon Fillets, about 6 oz. each 1/8 tsp. Salt 1/8 tsp. freshly ground Black Pepper 2 large Lemons 4 tsp. Capers, drained 2 cloves Garlic, minced 1/4 Low-sodium Chicken Broth 1 tsp. Cornstarch or Arrow Root (to thicken sauce)

Preparation :
Warm a large non-stick skillet over medium-high heat until hot. Add the salmon fillets and sprinkle with salt and pepper. Cook the salmon for about 10 minutes, or until the fish flakes easily when tested with a fork. Make sure to turn the fish at least once, about halfway through cooking. Transfer the salmon to a serving platter and keep warm. Meanwhile, grate about one-half teaspoon of zest from one of the freshly washed lemons. (The zest is the colored portion of the lemon rind, with none of the white pithy part.) Slice one of the lemons in half and squeeze out one brimming tablespoonful of lemon juice. Slice the remaining lemon into wedges for garnish, and reserve. Reduce the skillet heat setting to medium, and add the capers to the skillet. Cook the capers for a few minutes to warm through, stirring constantly. Add the minced garlic and cook a minute longer, until golden. Add the chicken broth, lemon zest, and lemon juice. Add cornstarch or arrow root, stir again. Heat the sauce through, stirring occasionally. To serve, spoon some of the sauce over the warm salmon and garnish each piece with a lemon wedge. Great with deep green vegetables or red potatoes.

Crab Bisque
Ingredients :
1 stalk Celery, thinly sliced 1 small Onion, chopped 1/2 cup Green Bell Pepper, chopped 3 Tbs. Butter or Margarine 1 14-oz. cans Cream-style Corn 2 10-oz. cans Condensed Cream of Potato Soup, undiluted 1 1/2 cups Whole Milk 1 Heavy Cream 1/2 cup Water 2 Bay Leaves, 1 Tbs. fresh Thyme, chopped 1/2 tsp. Garlic Powder 1/4 tsp. White Pepper 3 6-oz. cans Crabmeat Preparation :
drained and flaked In a large saucepan or stock pot, sauté the celery, onion, and green pepper in the butter or margarine over medium heat until tender. Add the creamed corn, condensed cream of potato soup, milk, heavy cream, and water stir to combine. Add bay leaves, fresh thyme, garlic powder, and white pepper. Check seasonings after stirring, and adjust to taste. Add crab meat and stir. When the crab is heated through, remove the bay leaves and serve warm. Great with a salad and flavored biscuits.

Sunflower Tofu, Serves 4
1 box fresh soft tofu
1 small carrot, minced
2 celery stalks, destringed and minced
1 small red bell pepper, peeled, seeded, deribbed and minced
1/2 cup button mushrooms, diced
1/2 cup shiitake mushrooms, diced
1/4 teaspoon salt
3 tablespoons soy sauce
To prepare: Cut the tofu lengthwise into 3 pieces. Use a sunflower mold to cut the tofu into rounds. Using a smaller mold, cut the center from each round to form a flower-shaped tofu cup extract the center with a knife. In a small bowl, mix the vegetables season with salt and toss to combine. Fill the center of each tofu cup with vegetables. Bring 2 quarts of water to a fast boil in a wok. Carefully place the sunflower tofu cups into a bamboo steamer. Place the steamer into the wok and steam for about 4 minutes. Remove from the wok and serve immediately while cups are steaming hot. Serve with soy sauce on the side.

Turkey Breast Stuffed with Spinach and Wild Rice Makes 4
Garnish
4 Roma tomatoes
3/4 cup virgin olive oil
1/4 cup chopped mixed herbs (thyme, rosemary, and parsley)
Salt and freshly ground pepper
2 cups mixed greens
Chunky Red Pepper Vinaigrette
2 red bell peppers, roasted, peeled, and seeded
1/4 cup white wine vinegar
3/4 cup olive oil
Turkey
4 turkey tenderloins
1/3 cup roasted garlic
2 cups basil leaves
2 cups spinach leaves, blanched
1 cup cooked wild rice
To prepare the garnish:
Cut the tops off the Roma tomatoes and hollow out the insides. Combine the olive oil and herbs in a small bowl and blend with a stick blender. Season with salt and pepper. Set aside until ready to serve.
To prepare the vinaigrette: Roughly chop the peppers. Put the vinegar, oil, and half the pepper pieces in a non-aluminum bowl and blend with a stick blender until emulsified. Add the remaining pepper pieces and buzz 2 or 3 times to combine. Set aside.
To prepare the turkey: Remove the sinew from the end of a turkey tenderloin: With a sharp small knife, cut along the sinew down the center of the tenderloin (it extends about half way down), then lift it away. Leave the tenderloin intact under the sinew. Following the same cutting line, extend it to the end of the tenderloin. Do not cut down all the way through the meat. Turning the knife on its side, cut to the right to within half an inch of the edge of the meat and open out the flap. Repeat on the left side, butter flying the tenderloin. Spread the meat between two pieces of plastic wrap and pound into a 1/2-inch-thick circle with a mallet. Remove the plastic season with salt and pepper. Repeat with all tenderloins. Spread a thin layer of roasted garlic over the meat. Overlapping slightly, cover one half of tenderloin with basil leaves, and the other half with spinach leaves. Spread 1/4 cup of wild rice over the leaves. Roll up the tenderloin from the end, right down the center line of the leaves. Cut a piece of plastic wrap long enough to go around the turkey roll at least twice and roll the tenderloin in the plastic wrap, tightening it as you roll, When you have at least 2 turns of plastic wrap around the tenderloin roll, twist the ends tightly to seal. Repeat with all tenderloins. Bring a large pan of water to a boil, then reduce the heat to medium and put the turkey rolls in the water.
Poach for 20 minutes, or until the internal temperature reaches 160 F. Remove and place on a work surface. Let cool enough to handle the rolls may be served cold. Slice each through the plastic into about 5 portions, then gently remove the plastic.
To serve: Toss the greens in a little of the herbed oil and arrange in the hollowed Roma tomatoes. Place one on each serving plate. Arrange the slices from one turkey roll on each serving plate, slightly overlapping the slices. Spoon the pepper vinaigrette along the inside edges of the turkey slices. Spoon the remaining herbed oil along the outside edges.

Seafood Cocktail Serves 4
2 cups tomato juice
2 tomatoes, peeled, seeded and diced
1 onion, diced
1 garlic clove, minced
1 inch fresh ginger, peeled and shaved
2 tablespoons minced fresh cilantro
1 jalapeño, peeled, seeded, deribbed and minced
juice of 1 lemon
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
2 cups shellfish — peeled boiled shrimp or prawns, lump crab, lobster chunks or other local shellfish
To make the sauce: In a large, non-aluminum bowl, stir the cocktail sauce ingredients together.
To serve: Place the sauce in an attractive bowl over a larger bowl of ice. Place the seafood directly in the sauce. The cocktail may also be served in small individual bowls over ice.

Child of Chicken Enchilada Serves 8
2 cans green enchilada sauce
1 cup salsa
4 boneless skinless chicken breasts -- cooked and chopped
1 tablespoon cumin
1 tablespoon garlic powder
12 corn tortillas -- cut into pieces (like little pizza slices)
1 can black beans -- drained
1/2 pound low-fat cheddar cheese
Preheat oven to 350 and lightly grease a 13 x 9 pan. In a saucepan, combine enchilada sauce and salsa and simmer for a couple of minutes. Pull from the heat.
In a bowl, add about 1 cup or more enchilada/salsa sauce to the chicken to moisten. Set aside.
On the bottom of the pan, pour enough sauce to cover the pan. Place chopped corn tortillas on top, a layer of chicken, a layer of beans, a little layer of cheese. Repeat these layers till everything is used up. Top with remaining sauce and remaining cheese.
Bake uncovered for 30 to 40 minutes. After you pull it out, let it rest 10 minutes, then dig in!
SERVING HINTS: Serve with steamed broccoli and acorn squash.
Precook squash for 15 minutes--just pierced and right on the rack in the oven, then let it cool a second, peel it and get rid of the seeds, cut it up in a casserole dish and throw a little honey over the top and some nutmeg. Keep it covered. You can add a little orange juice, too

Easy Yogurt Dip
1 (8 oz) container vanilla nonfat yogurt
2 tbsps. jam, jelly or preserves
Vanilla Wafers
Swirl together yogurt and jam in a small bowl.
Refrigerate until serving time. Serve as dip with wafers. Makes 1 cup

Cherry-Citrus Punch
2 cups sweet cherries, pitted 2 cups chilled orange juice 2 cups chilled lemon-lime flavored soda 1 (8 oz) can pineapple chunks in juice, chilled, un-drained orange, peeled and sectioned Place cherries in single layer on baking sheet freeze until firm. Blend orange juice, soda, pineapple with juice and orange sections in pitcher. Pour into glasses to within 2 inches of top. Divide frozen cherries between glasses. Serve with spoons. Makes 4 to 6 servings

Sinful Stuffed Burgers
Hamburger meat (about two pounds)

1/2 Medium onion diced finely

Jane's Krazy Mixed Up Salt

Adolph's Meat Tenderizer

Cheese Slices
Cut hamburger in 8 to 10 even pieces. Roll cut pieces into round balls like a large meatball. Place on ball into large piece of wax paper. Fold top of wax paper over and press into a thin patty 5" to 6" across. Form into a circle with your hand. Sprinkle seasonings on one side. Place seasoned side down on narrow sheet of wax paper. Press another ball into a thin patty and form into a circle. Sprinkle both patties with seasonings. Add to the patty on the narrow sheet, some of the diced onion (thin layer), splash of Worchester sauce and cover onion with a slice of cheese if desired. Press sides together and seal up patty. Sprinkle top with seasonings. You now have the ultimate patty. Repeat process until all the meat is used up. To cook, open top and bottom vents all the way open. Place patties directly on the grill. Cook 2 minutes and turn over. Use care when you turn them so they do not fall apart. Cook for 2 more minutes. Close top vent all the way and bottom 1/8. Cook for 6 minutes. Place cheese on top if you like more cheese and cook 1 more minute. Use the same times and spices for regular hamburgers too.

Country Potato Salad Makes about 12 servings.
1 tsp. salt 2 lbs. potatoes or new potatoes
1 1/2 tbsp. white wine vinegar 1 tsp. salt
1/4 tsp. finely ground fresh black pepper 1 c. diced celery
1/2 c. diced green pepper 1/2 c. diced red onion
2 c. good-quality mayonnaise
Bring a large kettle of water to boil over high heat. Add the salt and the potatoes, and cook until the potatoes are nearly tender but still firm in the center, about 15 minutes. Whisk the vinegar, salt and pepper together in a large bowl. Drain the potatoes, and when they are cool enough to handle, cut them into 1-inch cubes. Place them in a bowl with the vinegar mixture, toss until they are coated, and then let them cool. When the potatoes are cool, add the diced vegetables, and toss until they are thoroughly incorporated. Add the mayonnaise to the potato mixture. Toss until all the vegetables are coated with the mayonnaise. Chill for 1 to 2 hours before serving.

The Best Baked Beans Ever
2 16 oz. can pork & beans 2 tbsp. liquid smoke
1/2 c. brown sugar 1 tsp. dry mustard
2 cloves garlic (minced) 1/2 small onion (minced)
1 tbsp. cider vinegar 1 green pepper (minced)
2 tbsp. Worcestershire sauce 1 tsp. lemon juice
Combine all ingredients in a pan. Bake @ 350 for about 1 1/2 hours.

Lobster-Shrimp Seafood Salad
1 lb. cooked lobster meat, chopped 1 lb. medium-shrimp, cooked, peeled, de-veined and chopped 1/2 C chopped fennel (celery can substitute) 1/4 C chopped green or yellow bell pepper 1/4 C chopped red bell pepper 1/4 C plain yogurt 1/4 C mayonnaise 1/4 C chopped sweet onion (substitute green onions) 3 tbsp. minced fresh parsley 1 tbsp. freshly squeezed lemon juice 1 tsp. Dijon mustard salt and freshly ground pepper to taste

Combine seafood, fennel, and bell peppers in a bowl. Combine yogurt, mayonnaise, onion, parsley, lemon juice and mustard in another. Season with salt and pepper. Add dressing to seafood combination and refrigerate until serving. Either serve stuffed in fresh garden tomatoes set upon a bed of lettuce or on croissants.

Overnight French Toast Makes about 6 to 8 servings.
2 cups brown sugar
1 cup (2 sticks) oleo
2 tsp. cinnamon
18 slices Italian or French bread
3 cups milk
6 eggs, beaten
1/3 cup white sugar
2 tsp. vanilla
Melt the brown sugar, oleo, and cinnamon in pan.
Lay some of the bread slices in bottom of a well greased 9x13 pan.
Drizzle part of the butter mixture over the bread, add more bread, repeating to make 3 layers, ending with the drizzle mixture.
Mix the remaining ingredients, and pour over the bread.
Cover with foil, and refrigerate over night.
Bake at 350* for 1 hour covered, then for 15 minutes uncovered.
I found I had to bake a little longer (maybe 15 min. more), but remember, it’s supposed to be moist and not

Walt's sweet tooth inspires four deliciously Disney desserts

100 Years of Magic Chocolate Mousse

For the mousse:
6 ounces good-quality semisweet chocolate, chopped
3 tablespoons unsalted butter, softened
1/2 cup pasteurized liquid egg whites--for whipping (available in the dairy or frozen foods sections of many grocery stores)
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
1/4 cup heavy cream, cold
1/2 teaspoon vanilla extract

For the hat and ears:
4 ounces semisweet chocolate
4 sugar cones
1/2 cup gold dragees or yellow nonpareils
4 ounces white chocolate

For the sauce:
10 ounces frozen strawberries (sugar-added)

For the Mousse:
1. Melt chocolate and butter in a large bowl set over a pan of barely simmering water, stirring with a wooden spoon until smooth.

2. Remove from heat and cool slightly (to just above room temperature).

3. In a separate bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup of the sugar, and continue beating until stiff peaks form.

4. Beat the heavy cream in a chilled bowl until it begins to thicken.

5. Add the remaining 2 tablespoons sugar and vanilla extract and continue to whip the cream until it holds soft peaks.

6. Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then gently fold in the whipped cream. Take care not to overwork the mousse. Chill for several hours or overnight.

To make the hat:
1. melt 4 ounces of semisweet chocolate in a double boiler.

2. Hold each sugar cone over the saucepan and use a spoon to drizzle with melted chocolate until covered.

3. Sprinkle with gold dragees (dragees are available from Sweet Celebrations, (800) 328-6722. Dragees are considered inedible by some you may substitute yellow nonpareils if desired.) Place upright on parchment paper until set, and chill.

To make the ears:
1. melt 4 ounces of white chocolate in a double boiler.

2. Spread the melted chocolate evenly onto a baking sheet lined with wax paper. Place pan in refrigerator for 1 to 2 minutes so chocolate is cool enough to work with, but still pliable.

3. Using a 1 1/2 inch biscuit cutter or other round cookie cutter, cut eight circles. Refrigerate on wax or parchment paper.

4. To make the strawberry sauce: Puree the berries in a blender or food processor and refrigerate until needed.

To serve: Spoon strawberry sauce on half of plate. Place a 2 1/2-inch scoop of chocolate mousse in center of plate and put a chocolate-covered ice cream cone on top of the mousse. Take two ears and place them into the mousse on opposite sides of the hat. Sprinkle gold dragees or yellow nonpareils around the plate.

Walt's Favorite Chocolate Soda

1/3 cup chocolate syrup
2 scoops vanilla ice cream
6 ounces soda or seltzer water
Maraschino cherry

1. Pour chocolate syrup in the bottom of an 8-ounce milk shake glass.

2. Smoosh in one scoop of ice cream.

3. Slowly pour in soda water almost to top of glass.

4. Perch another scoop of ice cream on top. Add a cherry and a colorful straw or two.

For the crust:
1 1/3 cups graham cracker crumbs (from 1 sleeve, or 9 large crackers)
2 tablespoons sugar
5 tablespoons unsalted butter, melted

For the filling:
1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup fresh lemon juice
5 large egg yolks, at room temperature
2 tablespoons unsalted butter, at room temperature, cut into pieces
Grated zest from 1 lemon (about 1 1/2 tablespoons)
1/2 teaspoon vanilla extract (optional)

For the meringue:
3 large egg whites at room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

To make the crust:
1. Break up the graham crackers and place in a food processor. Process the crackers with the sugar for about 20 seconds, or until the crackers become fine crumbs.

2. Add the melted butter and pulse about 10 times, just until incorporated. (If you do not have a food processor, you can crush the crackers in a zip-lock bag with a rolling pin, whisk in the sugar, then stir in the melted butter.)

3. Using your fingers, press the mixture into the bottom of a 9-inch pie pan and up the sides. Be sure to press the bottom thoroughly so that the crumbs are evenly distributed. Set aside.

For the filling:
1. In a medium nonreactive saucepan, stir together the sugar, cornstarch, and salt until well combined.

2. Whisk in water and juice. Scrape the corners to incorporate all the dry ingredients.

3. Cook, stirring constantly, over medium heat for about 7 minutes, or until the mixture comes to a boil.

4. Boil, whisking constantly, for 1 minute, until mixture thickens and generously coats a spoon. Remove from the heat.

5. In a medium bowl, whisk the yolks well. Temper the yolks by whisking in about 1/2 cup of the hot lemon pudding.

6. Scrape the warm yolks into the hot pudding, whisking to blend in the yolk mixture before the eggs overcook.

7. Return the lemon pudding to the stove over the lowest heat and stir constantly for about 4 minutes.

8. Remove from the heat and add the butter, zest, and vanilla. Stir until the butter is completely melted.

9. Set the filling aside to cool for 30 minutes before spooning it into the graham cracker crust.

Make the meringue:
1. While the filling is cooling, Heat the oven to 350 degrees.

2. Beat the egg whites with the cream of tartar until they hold stiff peaks.

3. Beat in the sugar, 1 tablespoon at a time. Continue to beat until very stiff but not dry.

4. Spoon the lemon filling into the graham cracker crust. Smooth with a small spatula or the back of a spoon.

5. Cover the filling with the meringue, creating peaks and swirls with the back of a spoon. Make sure that the meringue touches the edge of the pie shell all the way around.

Bake until the meringue is golden, about 12 to 15 minutes. Allow the pie to cool at room temperature for 1 hour, and then refrigerate until completely cold.
To loosen the crust from the pan, carefully dip into a pan of warm water. The butter on the outside of the crust will start to melt, and the slices will come out intact.

This cool , lemony creation, from the files of Walt Disney's wife, Lillian, was named in honor of their first grandchild, Christopher Disney Miller.

4 eggs, separated, at room temperature (see "Note" below)
1/2 cup fresh-squeezed lemon juice
1/2 cup water
1 tablespoon unflavored gelatin
1/2 cup sugar, plus another 1/2 cup
1/4 teaspoon salt
1 tablespoon grated lemon rind
1 9-inch prepared graham cracker piecrust
1/2 teaspoon fresh-grated nutmeg

1. In a small bowl, beat the egg yolks with lemon juice and water until combined.

2. Mix gelatin, 1/2 cup of the sugar, and salt in the top of a double boiler.

3. Pour in the egg yolk mixture and blend well.

3. Cook, stirring constantly, over simmering water for 10 minutes.

4. Stir in lemon rind. Let sit for 20 minutes over a bowl of ice cubes, stirring occasionally.

5. Remove from ice when mixture is thick enough to form a mound when dropped from a spoon.

6. Beat the egg whites in a large bowl until soft peaks form.

7. Gradually add the remaining 1/2 cup of sugar, 2 tablespoons at a time, beating well after each addition. Continue beating until stiff peaks form.

8. Gently fold the gelatin mixture into the egg whites until just combined. Turn into the piecrust. (See Walt's Lemon Meringue Pie recipe above if you prefer to make a graham cracker crust.)

9. Dust the top with nutmeg and chill for several hours.

Note: There is always a risk of food poisoning when cooking with raw eggs. The yolks in this recipe are cooked, and you may substitute liquid pasteurized egg whites for the raw whites.

Fresh Tomato and Cucumber Salsa – 8 servings

Combine 2 cups diced ripe tomatoes, 1/2 cup diced cucumber, 1 diced green pepper, 1/4 cup chopped fresh cilantro and 1 tablespoon lime juice in a bowl serve with baked chips.

Ham or Turkey Pinwheels – 1 serving

Combine 1 teaspoon reduced-fat mayonnaise with an equal amount of Dijon mustard. Spread mustard mixture over a Romaine lettuce leaf and top with a deli-cut slice of turkey breast or a slice of reduced-fat ham. Roll up and secure with a toothpick.

Baked Tilapia 4 Servings , Preparation Time : 10 min, Cooking Time: 5 min

20 oz raw tilapia, four 5 oz fillets

1/4 tsp black pepper, freshly ground

2 tsp garlic herb seasoning, salt-free

Preheat broiler. Coat a shallow roasting pan with cooking spray.

Season both sides of fish with salt and pepper.

Transfer fish to prepared pan and drizzle with lemon juice sprinkle garlic herb seasoning over top.

Broil until fish is fork-tender, about 5 minutes. Yields 1 fillet per serving.

Lite Egg Salad 4 servings, Preparation Time: 10 min, Cooking Time: 10 min

Yields about 1/2 cup per serving.

2 large egg white(s), you’ll have to boil these as whole eggs and discard the yolks

2 Tbsp chives, fresh, chopped

2 Tbsp reduced-calorie mayonnaise

1/4 tsp black pepper, freshly ground

Place eggs in a medium saucepan and pour in enough water to cover them set pan over high heat and bring to a boil. Boil 10 minutes drain and place eggs in an ice-water bath.

When eggs are cool enough to handle, remove shells. Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).

Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, salt and pepper mix until blended. Can stir in 1/2 teaspoon of ground paprika for added flavor and color.

Bowties with mushrooms & spinach

4 servings, Preparation Time: 25 min, Cooking Time: 20 min

Yields about 1 1/2 cups per serving.

1/2 oz dried mushrooms, porcini or shitake

2 cup cremini mushrooms, sliced

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

5 cup spinach, baby leaves

2 Tbsp grated Parmesan cheese

2 medium garlic clove(s), minced

2 Tbsp pine nuts, lightly toasted

Place dried mushrooms in a medium bowl and cover with 1 cup boiling water. Let stand 15 minutes. Drain mushrooms through a paper towel-lined sieve, reserving soaking liquid. Rinse mushrooms to remove any leftover grit and chop into small pieces set mushrooms and soaking liquid aside.

Meanwhile, cook pasta according to package directions without added fat or salt. Transfer to a large bowl and cover with foil to keep warm.

Heat oil in a large saucepan over medium heat. Add garlic and fresh and dried mushrooms and cook until fresh mushrooms wilt and release juice, 3 to 5 minutes.

Dissolve cornstarch in 1/4 cup cold water and add to skillet with the reserved mushroom soaking liquid. Simmer 1 minute, until sauce thickens. Season to taste with salt and pepper.

Pour hot mushroom sauce over pasta, add spinach and toss to combine (hot sauce will wilt spinach leaves).

Add Parmesan and pine nuts and mix well.

Crusted Honey Mustard Chicken

4 servings, Preparation Time: 12 min, Cooking Time: 15 min

2/3 cup light honey mustard dressing

2 tsp dill, freshly chopped

1 medium scallion(s), finely sliced

1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions remove 1/3 cup and set aside.

Place corn flake crumbs in a shallow bowl. Dip chicken breasts into dressing mixture, then corn flake crumbs. Place into shallow baking pan coated with cooking spray.

Bake until chicken is golden and no longer pink, about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.

Raspberry Iced Tea Slushy Yields about 1 cup per serving

4 servings, Preparation Time: 5 min
1 cup sweetened frozen red raspberries

2 cup Nestea Unsweetened Iced Tea, or other brand

Place all ingredients into blender in order listed. Whir until well-blended and slushy, about 1 1/2 minutes. Pour into 4 cups and serve with a straw..

Lite Blue Cheese Dressing

Makes 6 servings (2 tablespoons per serving), Preparation Time: 5 min

6 Tbsp part-skim ricotta cheese

1/4 cup buttermilk, preferably nonfat

1/4 cup blue cheese, crumbled

1/2 tsp Worcestershire sauce

2 tsp chives, fresh, chopped

1/8 tsp black pepper, freshly ground, or to taste

Puree the ricotta, buttermilk, blue cheese, vinegar, Worcestershire sauce, and ketchup in a food process or blender. Transfer to a small bowl fold in the chives and pepper. Refrigerate the dressing in an airtight container for up to 2 days.

Servings: 8, Preparation Time: 5 min

2 1/2 cup watermelon, seeded and diced

Purée ingredients in a blender until smooth. Strain into a 2-cup measuring cup, pressing on remaining solids to extract all the liquid. Pour into 8 Popsicle molds. Freeze until hard, at least 5 hours or overnight.

Servings: 16, Preparation Time: 5 min

2 medium garlic clove(s), minced

Blend ingredients well and rub onto chicken half an hour before cooking. Makes 1/3 cup ,enough for 4 pounds of chicken. Store leftover mixture in an airtight container for up 2 days.

Lite Chewy Cupcake Brownies

Servings: 12, Preparation Time: 15 min, Cooking Time: 20 min

1/2 cup unpacked brown sugar, firmly packed

1 Tbsp unpacked brown sugar, firmly packed

1/4 cup unsweetened applesauce

1 1/2 tsp margarine, melted

In a bowl, stir together flour, brown sugar, cocoa, baking soda and salt. In a second bowl stir together remaining ingredients. Pour water mixture over flour mixture and stir until batter is smooth.

Pour into a nonstick 12-hole muffin tin coated with cooking spray, filling until half full. Bake until toothpick inserted in center of cupcake comes out clean, 18 to 20 minutes.

Remove from oven. Let sit 5 minutes, then turn out onto rack to completely cool.

Asian Coleslaw - Creamy lite version.

Servings: 4, Preparation Time: 10 min

3/4 pound packaged coleslaw mix (shredded cabbage and carrots)

1 medium red onion(s), thinly sliced

1/2 cup fat-free mayonnaise

1/8 tsp table salt, or to taste

2 Tbsp cilantro, fresh, chopped

1/8 tsp black pepper, or to taste

Combine all ingredients in a large bowl and toss until thoroughly combined. Cover with plastic and refrigerate until ready to serve. Yields about 1 cup per serving.

2 inch length of fresh ginger

Skin a piece of ginger, Crush the ginger very well. Place crushed ginger in a mug. Pour boiling water over the crushed ginger. Add 3 cloves, Cover and let stand for 2 minutes. Sweeten with 1 spoon of honey.

15 Minute Salmon with Tomato Salsa

Prep and Cook Time: 15 minutes Serves 4
Ingredients:

1½ lbs salmon filet cut into 4 pieces, skin and bones removed

1 large fresh ripe tomato, seeds and excess pulp removed, diced small pieces, about ¼ inch

1 TBS extra virgin olive oil

Salt and black pepper to taste

Mix together tomato, onion, garlic, jalapeno, ginger, pumpkin seeds, cilantro, 2 TBS lemon juice, olive oil, salt and pepper in a bowl and set aside.

Preheat a 10-12 inch stainless steel skillet over medium high heat for 2 minutes. Rub salmon with 1 TBS lemon juice, and season with a little salt and pepper. Place salmon in hot pan skinned side up. Cook for 2 minutes. Turn and cook for another 2 minutes, or until pink inside. This is our Stove top Searing cooking method. Top with salsa.

10 Minute Fruit & Cheese Salad

Prep and Cook Time: 10 minutes
Ingredients:

¾ cup green seedless grapes

3 fresh apricots cut into eighths

3 dried figs sliced medium thick

Salt and cracked black pepper to taste

Extra virgin olive oil to taste

3oz goat or gorgonzola cheese

*optional ( ¼ lb sliced turkey breast cut into bite size pieces)

Toss all ingredients together and serve. Top with goat or gorgonzola cheese.

Prep and Cook Time: 10 minutes Serves 4

2 large head romaine lettuce, outer leaves removed & discarded

Optional - 1 2oz can anchovies, drained of oil, rinsed and chopped

2 TBS extra virgin olive oil

Salt & cracked black pepper to taste

Rinse lettuce, (Make sure your lettuce is well dried so you don't dilute the dressing.) cut into bite size pieces, and dry. Try to get lettuce as dry as possible so dressing is not diluted. If you have a salad spinner it is best. Blend dressing ingredients together for 1-2 minutes, drizzling olive oil at end a little at a time. Toss romaine with desired amount of dressing and walnuts if using them. There will be dressing left over. It saves very well in your refrigerator for 2 weeks.

For a complete lunch you can add cooked chicken breasts and toss in salad.

Tuna Salad Surprise - Surprise! No Mayonnaise!

Prep and Cook Time: 20 minutes Serves 2
Ingredients:

2 6 ½ oz cans of light tuna, drained - For best flavor combine 1 can of chunk light tuna and 1 can of solid white tuna

Salt & black pepper to taste

1 TBS prepared Dijon mustard

1/2 tsp cracked black pepper

2 TBS extra virgin olive oil

*a little water to thin if necessary

Also, you want to blend this dressing long enough to completely grind the sunflower seeds for a smooth texture.
Mix tuna, celery, walnuts, parsley, onion, salt and pepper.

Blend dressing ingredients in blender adding oil a little at a time at end (to incorporate.) Blend well to make sure sunflower seeds are ground.
NOTE: Can blend longer to completely grind the sunflower seeds for a smooth texture.
Mix desired amount of dressing with tuna mixture.

Serve on bed of chopped romaine lettuce with chopped tomato.

Tuna Puttanesca - Yields about 1 cup sauce and 1 cup pasta per serving

Servings: 4, Preparation Time: 15 min, Cooking Time: 15 min, Level of Difficulty: Easy

14 1/2 oz canned diced tomatoes

10 oz water-packed tuna fish, drained, solid, white

1/2 cup fat-free Italian salad dressing

8 large olive(s), black, pitted and chopped

1 Tbsp basil, fresh, chopped

1 medium garlic clove(s), minced

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

4 cup cooked fettuccine, kept hot

In a large saucepan, combine all ingredients except pasta.

Bring to boil simmer 10 minutes. Season with salt and pepper.

Serve over hot fettuccine.

Servings: 4, Preparation Time: 10 min, Cooking Time: 10 min
12 oz water-packed tuna fish, drained, and flaked

1 small apple(s), green, peeled, cored and minced

1/4 cup dried bread crumbs

4 piece spinach, leaves, washed and dried

Mix together tuna through bread crumbs. Allow to sit for 3 to 5 minutes.

Spray frying pan with cooking spray and heat over low-medium heat.

Form tuna mixture into four patties. Cook until crispy on one side, then flip and cook until crispy on the other side.

Serve on buns with spinach and Dijon mustard.

Chocolate Chip Cookies - Makes 3 dozen cookies, 150 Calories per cookie

Preparation time: 15 minutes, Bake time: 9 to 11 minutes

2 1/4 cups all-purpose _our

1 cup butter or margarine

1/2 cup SPLENDA® Sugar Blend for Baking

1/2 cup firmly packed light brown sugar

1 teaspoon vanilla extract

1 (12-ounce) package semi-sweet chocolate morsel

COMBINE _our, baking soda, and salt in a small bowl. Set aside.

BEAT butter, SPLENDA® Sugar Blend for Baking, brown sugar, and vanilla at medium speed with an electricmixer until blended. Add eggs, one at a time, mixing well after each addition. Scrape sides of bowl. Gradually add four mixture, beating until blended. Stir in chocolate morsels.

SPOON rounded tablespoons of cookie dough onto ungreased baking sheets.

BAKE cookies 9 to 11 minutes or until lightly browned. Remove from oven and cool on a wire rack.

Hazelnut Biscotti - Makes 48 servings, 60 Calories per biscotti

Preparation time: 20 minutes, Bake time: 20-25 minutes

2/3 cup SPLENDA® No Calorie Sweetener, Granular

3 Tbsp. White Granulated Sugar

3 Tbsp. Sugar Free Hazelnut Syrup

2 Tbsp. Mini Chocolate Chips, melted (optional)

PREHEAT oven to 350°F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.

SPREAD hazelnuts in a shallow pan and toast in preheated 350°F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.

MIX the oil, SPLENDA® Granular and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.

MIX _our, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.

POUR the _our mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff

DIVIDE dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.

BAKE in a preheated 350°F oven for 20-25 minutes.

REMOVE from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately ½ inch wide. Cool completely.

If desired, lay slices on their sides and drizzle with melted chocolate chips. Store in airtight containers. Cookies will stay fresh up to 5 days.

Sugar Cookies - Makes 2 ½ dozen cookies, 150 Calories per cookie

Preparation time: 27 minutes, Chill time: 1 hour, Bake time: 8 to 10 minutes

1 cup unsalted butter, softened

1 cup SPLENDA® Sugar Blend for Baking

2 teaspoons vanilla extract

Optional Garnishes: decorative candies and colored sugars

BEAT butter at medium speed with an electric mixer in a medium mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend for Baking, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.

COMBINE flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Sugar Blend for Baking mixture, beating until blended. Do not over-mix.

PLACE dough on a lightly floured work surface. Divide dough in half pat each half into a circle and wrap with plastic wrap. Chill cookie dough for one hour or until slightly firm.

REMOVE dough from refrigerator. Work with one portion of dough at a time. Roll each portion to 1/8-inch thickness on a lightly floured surface. Cut with a cookie cutter, and place on lightly greased cookie sheets. Sprinkle with decorative candies or colored sugars, if desired.

BAKE in preheated oven 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets remove to wire racks to cool completely.

Mashed "Potatoes" With Chives

Servings: 4 - Yields about 1/2 cup per serving

Preparation Time: 10 min, Cooking Time: 15 min

3 small Yukon Gold potato(es), peeled, cut into 1-inch chunks (about 10 oz)

2 medium garlic clove(s), peeled

1 Tbsp chives, fresh, snipped

Place cauliflower, potatoes, garlic and 1/2 teaspoon of salt in a medium saucepan. Add enough water to cover ingredients and bring to a boil. Boil until vegetables are tender, about 10 to 15 minutes drain and return to saucepan.

Stir in milk, butter, remaining 1/2 teaspoon of salt and pepper mash with a potato masher until smooth. Stir in chives and serve.

Servings: 4, Preparation Time: 8 min, Cooking Time: 10 min

1 pound uncooked lean ground beef (with 7% fat)

1 Tbsp Worcestershire sauce

1/4 tsp black pepper, freshly ground

4 reduced-calorie hamburger roll(s)

Coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray and preheat to medium-high.

In a large bowl, combine beef, Worcestershire sauce, garlic, salt and pepper. Mix well and shape mixture into 4 patties, about 1-inch thick each. (Be careful not to overwork meat to retain juiciness.)

Place burgers on hot griddle or grill and cook 5 minutes per side for medium (or longer until desired doneness).

Serve burgers on buns with your favorite toppings like lettuce, tomato and red onion slices, pickles and spicy mustard.

Pie Crust
Yields 2 crust

1 cup vegetable shortening

Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or two knives until mixture is the consistency of coarse cornmeal or tiny peas.
- Sprinkle on cold water, a little at a time, tossing mixture lightly and stirring with a fork. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky
- Shape dough in smooth ball with hands, and roll. Cut evenly in half. Roll out flat.

*If you only need one crust you can freeze the other by rolling it flat in a circle on plastic wrap, place another sheet of plastic wrap on top and freeze on a cookie sheet. After frozen remove from cookie sheet and wrap in foil. Freeze for about 3 to 6 months.

Broccoli Casserole by Ruth Ringler
Yields 6 servings
(This casserole is always a big hit at potluck's.)

1 box frozen chopped broccoli

1 can cream of chicken soup

Sauté onion and celery until tender. Cook frozen broccoli and drain. Combine onion, celery and broccoli. Then add other ingredients. Pour into greased or sprayed casserole dish (2 quart). Bake at 350° for 30 minutes.

Hot Chicken Salad
Yields 6 servings

3 cups cooked, diced chicken

1 can water chestnuts, sliced

¾ cup cream of chicken soup

2 cups crushed potato chips

Combine first 8 ingredients. Blend the mayonnaise, soup and broth together. Toss with chicken mixture until well blended. Spread into a buttered 9" x 13" pan. Can be covered and refrigerated overnight. When ready to cook cover with 2 cups grated cheese and 2 cups crushed potato chips. Bake 25 minutes at 400°.

Chicken Broccoli Casserole by Annelle Jones

3 boxes frozen broccoli (chopped or spears)

2 cans cream of chicken soup

1 can cream of mushroom soup

¼ teaspoon curry powder (no more)

1 8oz can mushroom stems & pieces

1 cup grated Monterey Jack cheese

½ to 2 cups Pepperidge Farm Herb

Boil chicken breast, cool and debone and cut into bite sized pieces. Cook broccoli according to directions and drain and set aside. Mix in a large bowl the mayonnaise, soups, seasonings, lemon juice and mushrooms. Spray a large pan 11 x 14 (9 x 13 is not large enough). Place the broccoli in bottom of the pan and top with the pieces of chicken. Pour creamed mixture on top. Bake 45 minutes at 350° and then top with stuffing mix and then grated cheese and bake for 5 minutes more.

Meat Loaf by Vivian Morris

1/3 cup finely chopped onion

½ can Cream of Mushroom soup

½ can cream of mushroom soup

Combine ingredients for meat loaf. Mix thoroughly.
CONVENTIONAL OVEN: Pat to loaf shape and place in roasting pan. Combine sauce ingredients and mix well. Pour over meat loaf. Bake at 350 degrees for 45 min.
MICROWAVE: Mix ingredients and place in ring baking pan or other pan making a hole in the center of the meat loaf, so it will cook more evenly. Cook on high for 13 minutes. Pour sauce over top and cook on high for another 11 minutes. Let set about 5 minutes before serving.

Chicken Divan by Joyce Hatch

5 chicken breasts, boiled and boned

2 pkgs frozen broccoli spears

1 can cream of mushroom soup

garlic, optional salt and pepper

In a 9x13 buttered pan put broccoli in bottom. Put chicken on top, dot with butter, salt and pepper and lemon juice.
SAUCE: Mix soup and cream, heat but do not boil, add some of the cheddar cheese and garlic. Stir in mayonnaise and beat well. Pour over chicken. Add remainder of cheddar cheese and Parmesan. Cook and 350 covered for 30 minutes then uncover and cook an additional 10 minutes.

One or two boxes of mac and cheese. Fix as directed. Add to dish

1 or 2 cans of cream-of-mushroom soup

2 to 4 cans of tuna fish and a large can of peas.

Mix all together and heat in microwave for abt. 5 minutes. If desired, add crushed potato chips on top.

1 package tortillas, corn or flour

4 cooked chicken breasts or 1 whole chicken

1 can black olives, sliced

Mix soups, milk and onion. Cut tortillas in 1 inch strips. Debone and tear chicken in to bite size pieces. In a greased 9x13 pan layer half of each ingredient in the order of soup mixture, tortillas, chicken, cheese and olives. Repeat layers. Cover with foil and bake at 425 degrees for 30 minutes. Uncover and bake 10 minutes more. Serves 8 to 10.

Dinner In A Pumpkin by Vivian Morris

1 small to medium pumpkin

2 tablespoons vegetable oil

3 tablespoons brown sugar

4 oz can sliced mushrooms, drained

1 can cream of chicken soup

1 8oz can sliced water chestnuts, drained

1 can cream of celery soup

Cut off the top of pumpkin and thoroughly clean out seeds and pulp.
Preheat oven to 375 degrees. In a large skillet, saute onions in oil until tender.
Add meat and brown.
Drain drippings from skillet.
Add soy sauce, brown sugar, mushrooms and soups.
Simmer 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts.
Spoon mixture into cleaned pumpkin shell.
Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
Bake 1 hour or until inside meat of pumpkin is tender.
Put pumpkin on a plate. Remove pumpkin lid and serve meat.
For your vegetable, scoop out cooked pumpkin and serve.

6 cups herb seasoned stuffing mix

1 cup cooked, chopped turkey

1 can cream of chicken soup

1 teaspoon prepared mustard

1 teaspoon poultry seasoning

Sprinkle half of stuffing mix over bottom of a buttered 2 quart baking dish.
Sprinkle turkey, celery, onions and parsley over stuffing mix.
Top with remaining stuffing mix. In a large bowl beat eggs with a wire whisk.
Blend in soup, milk, mustard and seasonings.
Pour over stuffing mixture in dish. Refrigerate several hours or overnight.
Bake at 350 degrees for 50 to 60 minutes or until knife inserted in center comes out clean.

Macaroni and Cheese with Smoked Sausage
Prep Time: 5 min
Total Time: 17 min
Makes: Makes 5 servings.

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner

½ lb. LOUIS RICH Turkey Smoked Sausage, cut into pieces

1/4 cup chopped green pepper

1/4 tsp. dried thyme leaves

(PREPARE Dinner as directed on package, adding sausage, onion and green pepper during last 5 minutes of Macaroni cooking time. STIR in remaining ingredients heat thoroughly, stirring occasionally.°

Macaroni And Cheese Southern Style
Prep Time: 5 min
Total Time: 20 min
Makes: 4

1 pkg. (7-1/4 oz.) KRAFT THICK 'N CREAMY Macaroni & Cheese Dinner

8 slices OSCAR MAYER Smoked Ham, chopped

1 cup frozen green peas, cooked, drained

½ tsp. KRAFT Pure Prepared Mustard

PREPARE Dinner as directed on package.
STIR in remaining ingredients. Heat thoroughly, stirring occasionally.
KRAFT KITCHENS TIPS
Great Substitute: Substitute 1 cup frozen green beans, cooked and drained, for peas.

Macaroni & Cheese by Carnation

1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained

¼ teaspoon ground black pepper

1 can (12 fl. oz.) evaporated milk

2 tablespoons butter or margarine

2 cups (8 oz.) shredded sharp cheddar cheese, divided

PREHEAT oven to 375°F. Grease 2-quart casserole dish.
COMBINE cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water and butter. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 ½ cups cheese until melted. Add macaroni mix well. Pour into prepared casserole dish. Top with remaining cheese.
BAKE for 20 to 25 minutes or until cheese is melted and light brown.

Spanish Macaroni by Vivian Harrison

Cook macaroni in boiling salted water until tender. Drain and rinse. Dice bacon and fry gently until brown. Remove bacon bits from fat and add the diced onion. Cook until it turns yellow. Add onion and bacon to pan with cooked macaroni and tomatoes. Salt and pepper to taste. Cover and simmer 5 to 10 minutes.

Elbow Macaroni Salad by Vivian Morris

Cook macaroni as directed on package, drain and rinse with cold water. Stir together macaroni, eggs, celery, onion and olives. Mix remaining ingredients well and add to salad. Refrigerate before serving.

Quick & Easy Stroganoff
by Travis Morris

1 can cream of mushroom soup

Brown hamburger with soy sauce and garlic salt to taste. Drain fat off. Add cream of mushroom soup and tomato sauce and 2 to 3 bay leaves. Simmer slowly until liquid cooks down. Take off any additional fat by laying paper towels on top. Also remove the bay leaves. Stir in sour cream. Serve over rice. Green salad and rolls or garlic bread make a meal.

Chicken Spaghetti
by Vicki Svendsen

2 lb chicken, cooked & cut up

2 cans Rotel tomatoes & chilies

1 can cream of mushroom soup

1 can cream of chicken soup

Saute onion and pepper in butter. Add and melt soup and cheese. Add tomatoes, chicken and spaghetti.

Tuna Salad by Anne Gardner
8 Servings

4 TBSP sliced or chopped olives

4 TBSP green pepper, chopped

6 hard boiled eggs, chopped

Mix all together. Can be served hot or cold but is delicious hot on a croissant.

Tokyo Tuna by Kay Hamlten
4 Servings

1 can cream of mushroom soup

1 5oz can chow mein noodles

Reserve 1/3 cup of noddles for topping. Combine soup and milk. Add remaining ingredients. Toss slightly and place in an ungreased casserole dish. Sprinkle with remaining noodles. Bake at 350° for 30 minutes.
Note: You may use canned chicken chunks instead of tuna and call the recipe Chinese Chicken.

Macaroni And Cheese with Smoked Sausage
Prep Time: 5 min Total Time: 17 min Serves: 5

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner

½ lb. LOUIS RICH Turkey Smoked Sausage, cut into pieces

1 /8 tsp. ground red pepper

Preparation
PREPARE Dinner as directed on package, adding sausage, onion and green pepper during last 5 minutes of Macaroni cooking time.

STIR in remaining ingredients heat thoroughly, stirring occasionally.

Kraft Mac & Cheese with Tuna

Just add a pouch of Albacore Tuna in water, pepper, or other seasonings that you like to the prepared Macaroni and Cheese

Stretches the budget while giving a little variety to the box. Tastes good too.

Kraft Macaroni and Cheese with Canned Chile con Carne

1 box of Kraft Mac and Cheese

1 can Hormel Chile con Carne

The best way in the world to make chili-mac is to pour a heated can of Hormel chili with beans over the Kraft Macaroni made as per the package directions for the low fat version and sprinkle Kraft Parmesan over the top. Not a drop is ever left.

Salt Water Taffy
Makes 1 pound.

Mix sugar and cornstarch in a saucepan, then stir in remaining ingredients. Cook, stirring, until sugar dissolves. Continue cooking, without stirring, to 260 degrees F. After boiling ceases, stir in 1 teaspoon flavoring (pure oil) and food coloring. Pour onto a greased sheet. When cool enough to handle, grease hands and pull until satiny and light in color. Cut into 1-inch pieces. Wrap in wax paper.

Sixty Uses Of Salt
Although you may not realize it, simple table salt has a great number of uses other than simply seasoning your food. The following list will give you sixty uses of salt, many of which you probably didn't realize:

1. Soak stained hankies in salt water before washing.

2. Sprinkle salt on your shelves to keep ants away.

3. Soak fish in salt water before descaling the scales will come off easier.

4. Put a few grains of rice in your salt shaker for easier pouring.

5. Add salt to green salads to prevent wilting.

6. Test the freshness of eggs in a cup of salt water fresh eggs sink bad ones float.

7. Add a little salt to your boiling water when cooking eggs a cracked egg will stay in its shell this way.

8. A tiny pinch of salt with egg whites makes them beat up fluffier.

9. Soak wrinkled apples in a mildly salted water solution to perk them up.

10. Rub salt on your pancake griddle and your flapjacks won't stick.

11. Soak toothbrushes in salt water before you first use them they will last longer.

12. Use salt to clean your discolored coffee pot.

13. Mix salt with turpentine to whiten you bathtub and toilet bowl.

14. Soak your nuts in salt brine overnight and they will crack out of their shells whole. Just tap the end of the shell with a hammer to break it open easily.

15. Boil clothespins in salt water before using them and they will last longer.

16. Clean brass, copper and pewter with paste made of salt and vinegar, thickened with flour

17. Add a little salt to the water your cut flowers will stand in for a longer life.

18. Pour a mound of salt on an ink spot on your carpet let the salt soak up the stain.

19. Clean you iron by rubbing some salt on the damp cloth on the ironing surface.

20. Adding a little salt to the water when cooking foods in a double boiler will make the food cook faster.

21. Use a mixture of salt and lemon juice to clean piano keys.

22. To fill plaster holes in your walls, use equal parts of salt and starch, with just enough water to make a stiff putty.

23. Rinse a sore eye with a little salt water.

24. Mildly salted water makes an effective mouthwash. Use it hot for a sore throat gargle.

25. Dry salt sprinkled on your toothbrush makes a good tooth polisher.

26. Use salt for killing weeds in your lawn.

27. Eliminate excess suds with a sprinkle of salt.

28. A dash of salt in warm milk makes a more relaxing beverage.

29. Before using new glasses, soak them in warm salty water for awhile.

30. A dash of salt enhances the taste of tea.

31. Salt improves the taste of cooking apples.

32. Soak your clothes line in salt water to prevent your clothes from freezing to the line likewise, use salt in your final rinse to prevent the clothes from freezing.

33. Rub any wicker furniture you may have with salt water to prevent yellowing.

34. Freshen sponges by soaking them in salt water.

35. Add raw potatoes to stews and soups that are too salty.

36. Soak enamel pans in salt water overnight and boil salt water in them next day to remove burned-on stains.

37. Clean your greens in salt water for easier removal of dirt.

38. Gelatin sets more quickly when a dash of salt is added.

39. Fruits put in mildly salted water after peeling will not discolor.

40. Fabric colors hold fast in salty water wash.

41. Milk stays fresh longer when a little salt is added.

42. Use equal parts of salt and soda for brushing your teeth.

43. Sprinkle salt in your oven before scrubbing clean.

44. Soaked discolored glass in a salt and vinegar solution to remove stains.

45. Clean greasy pans with a paper towel and salt.

46. Salty water boils faster when cooking eggs.

47. Add a pinch of salt to whipping cream to make it whip more quickly.

48. Sprinkle salt in milk-scorched pans to remove odor.

49. A dash of salt improves the taste of coffee.

50. Boil mismatched hose in salty water and they will come out matched.

51. Salt and soda will sweeten the odor of your refrigerator.

52. Cover wine-stained fabric with salt rinse in cool water later.

53. Remove offensive odors from stove with salt and cinnamon.

54. A pinch of salt improves the flavor of cocoa.

55. To remove grease stains in clothing, mix one part salt to four parts alcohol.

56. Salt and lemon juice removes mildew.

57. Sprinkle salt between sidewalk bricks where you don't want grass growing.

58. Polish your old kerosene lamp with salt for a brighter look.

59. Remove odors from sink drainpipes with a strong, hot solution of salt water.

60. If a pie bubbles over in your oven, put a handful of salt on top of the spilled juice. The mess won't smell and will bake into a dry, light crust which will wipe off easily when the oven has cooled.

How To Substitute Honey for Cooking
You can substitute honey for equal amounts of sugar in many recipes. In baked goods, substitute honey for up to half the sugar and make the following adjustments.

Reduce the amount of liquid in the recipe by ¼ cup for each cup of honey used.

Add ½ teaspoon baking soda for each cup of honey used.

To prevent over- browning, reduce oven temperature by 25 degrees Fahrenheit.

STORAGE
Store honey at room temperature, never in the refrigerator. If honey crystallizes, simply place the honey container in warm water and stir until crystals dissolve. Or, microwave 1 cup of honey in microwave-safe container, stirring every 30 seconds, until crystals dissolve. Be careful not to boil or scorch the honey.

Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for older children and adults.

Relaxing Honey Bath
Put 2 ounces of honey in a glass with 5 drops of lavender oil. If the honey is too thick, heat it by placing the glass in warm water. Add 1 or 2 tablespoons of the honey-lavender mixture to your bath water to help you relax and combat insomnia.


Cumin Powder

Cumin powder is earthy and nutty with a hint of heat and lemon. This spice is a key ingredient in taco seasoning, garam masala (a spice blend), tikka masala (a spiced dish), and shawarma seasoning. Use cumin powder to emulate the flavors of Mexican, Indian, and Vietnamese foods. Try any of these amazing recipes to highlight the citrusy warmth of this deep golden spice.

No cumin? No problem. Check out these great alternatives.