Orange-Almond Couscous

2 tablespoons canola oil
1 1/2 cups sliced almonds
1 large chopped onion
Ingredients
1 small chopped green bell pepper
3 cups freshly squeezed orange juice
2 cinnamon sticks
5 whole cloves
1/4 teaspoon turmeric
1/4 teaspoon ground cayenne pepper
salt
freshly ground black pepper
3 cups couscous
1/2 cup golden raisins
1/2 cup chopped scallions


Directions
1. Lightly toast the almonds in the oil until golden brown. Add the onions and green pepper. Cook over medium heat until the onion is translucent. Add the orange juice and spices and bring to a boil.

2. Quickly stir in the couscous and raisins. Cover tightly and turn off heat, but leave on the burner. Let the mixture stand for five minutes, or until the liquid is absorbed completely. Remove the cloves and cinnamon sticks. Fluff the couscous with a fork and sprinkle with the scallions.

Salmon with Ginger and Basil Butter Sauce

Ingredients
6 salmon fillets
soy sauce
1 chopped tbsp fresh Thai basil or regular basil
freshly ground pepper
salt
1 1/2 cup white wine
1/4 cup rice vinegar
2 chopped clove garlic
2 chopped shallot
1 chopped tbsp fresh ginger
2 tbsp pickled ginger
1 1/2 cup unsalted butter
1 tbsp unsalted butter


Directions
1. Preheat the oven to 350 degrees.

2. Butter a baking sheet.

3. Place the salmon fillets on the prepared sheet and set aside.

4. In a heavy saucepan over high temperature, heat 1 cup of the white wine, the rice vinegar, garlic, shallots, and fresh and pickled gingers.

5. Boil until all but one half of the liquid has evaporated, about 4 or 5 minutes.

6. Reduce the heat to medium, and slowly add the 1 1/2 cups butter, 1 tablespoon at a time, so that the sauce stays at an even temperature.

7. Cook the sauce slowly, letting it get neither too hot nor too cool, stirring all the time.

8. Once all the butter has been added and the sauce is creamy, strain the mixture.

9. Discard the garlic, shallots, and gingers.

10. Place the butter sauce back in the saucepan and whisk in soy sauce to taste and basil.

11. Season with pepper.

12. Keep warm over very low heat.

13. Drizzle the remaining white wine over the salmon fillets, dot with the remaining 1 tablespoon butter, and season to taste with salt and pepper.

14. Place the salmon in the oven and bake for 8 to 10 minutes for fillets 1 inch thick.

15. Pour enough Ginger and Basil Butter Sauce onto a platter to cover the bottom.

16. Place the salmon on top.

17. Serve immediately with the remaining sauce passed in a pitcher.

Fruity Finger Food

Ingredients:
1 (24-inch) sourdough baguette
4 ounces fat-free cream cheese, whipped
6 cups fresh California plums, sliced thinly
1 cup fresh basil


Directions:
Slice baguette into 24 1-inch-thick pieces. Toast in a 350-degree oven until golden brown. Spread each slice of bread with fat-free cream cheese. Place several slices of plum on each piece of bruschetta. Garnish with fresh basil leaf.

Per serving (4 bruschetta): 120 calories, 1 gram of fat, 25 grams of carbohydrates, 3 grams of fiber, 5 grams of protein.

Asparagus Parmesano

Ingredients
1 bunch medium asparagus
1/4 cup butter
juice from 1 lemon
freshly grated Parmesan cheese
freshly ground pepper


Directions
1. Blanch asparagus in boiling water for 3 minutes.

2. Strain and run under cold water to stop the cooking process.3

. Melt butter, and mix with lemon juice.

4. Place asparagus in a baking dish, drizzle butter and lemon juice mixture over top.

5. Sprinkle cheese, and cracked black pepper to taste.

6. Place in a preheated 350 degree oven.

7. Bake for 20-25 minutes until tender.

Southwestern Pork Tenderloin

Ingredients
1 fresh pork tenderloin (cleaned and silverskin removed)
1 tbsp fresh chopped thyme
1 tbsp fresh chopped basil
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped oregano
1/2 cup of dijon mustard
1 tbsp rotisserie chicken seasoning
1 tbsp granulated garlic powder
1 tbsp season pepper
1 tbsp season salt
4 tbsp olive oil


Directions
Combine thyme, basil, rosemary, and oregano.
Chop and place in a small bowl. Set aside for later.
Apply mustard on tenderloin generously.
Add remaining seasonings onto tenderloin.
Add the fresh herbs to the tenderloin on all sides.
Slice the tenderloin into medallions.
Place in a saute' pan on medium high heat.
Saute' 3 to 5 minutes on each side until desired temperature is reached.

Mango Freeze

Ingredients
1 large ripe mango
1 1/2 cups ice cubes
3/4 cup mango nectar or peach nectar
3 scoops softened vanilla ice cream
1 tbsp honey


Directions
1. Peel the mango and cut away as much meat from the large hard pit as possible. Place the mango pieces into a blender with the remaining ingredients. Blend until the mixture is smooth, about 30 seconds. If necessary, pulse the blender on and off and add additional nectar 1 tablespoon at a time, until the mixture blends easily. Makes two 12-ounce drinks.
2. Variation Mango Apricot Freeze: Substitute apricot nectar for mango nectar.
3. Variation Mango Passion Fruit Freeze: Substitute ¼ cup passion fruit concentrate and ½ cup orange juice for mango nectar.
4. Variation Mango Peach Cocktail: Substitute peach sorbet for ice cream. Substitute ¼ cup gold or spiced rum, 1/3 cup peach schnapps, and 2 tablespoons bottled sweetened lime juice for mango nectar.
5. Variation Mango Peach Freeze: Substitute peach ice cream for vanilla ice cream. Use grenadine instead of honey.

Sesame Ginger Noodles

Ingredients
8 ounces fettucine noodles
1 box (10 ounces) frozen sugar snap peas
1 tablespoon vegetable oil
1 tablespoon butter or margarine, divided
1 teaspoon grated peeled fresh gingerroot
1/2 garlic clove, crushed in press
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon hot red pepper flakes
1/4 cup sliced scallions


Directions
1. Cook noodles according to package directions. During last 2 minutes of cooking time, add sugar snap peas. Drain well.

2. Heat oil, butter, ginger, and garlic in large skillet 1 minute. Remove from heat. Stir in sesame oil, salt, and red pepper flakes, then toss with noodles and sugar snap peas and scallions.

Crunchy Sesame Chicken

Ingredients
1/3 cup sesame seeds
2 tablespoons all-purpose flour
1 egg white
1/4 teaspoon Asian sesame oil
1/2 teaspoon salt
4 skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds)
1 tablespoon vegetable oil
1 tablespoon butter or margarine


Directions
1. Mix sesame seeds and flour. Beat egg white with sesame oil and salt. Dip chicken breasts into egg white, letting excess drip off, coat with sesame seed mixture.

2. Heat oil and butter in 12" nonstick skillet over medium heat. Cook chicken 5 to 6 minutes per side, until browned and cooked through. Serve with Sesame Ginger Noodles.

Avocado Soup

Ingredients
4 ripe avocados
2 cups chicken consommé/broth
1 cup sour cream
1 cup table cream
ground ginger
paprika
salt and pepper, to taste


Directions
Peel and dice avocados. Combine in blender with onion juice, consommé or broth, sour cream and table cream. Blend until smooth. Season to taste with salt, pepper, and ginger. Store in covered, opaque container in refrigerator until chilled and ready to serve. Top with additional sour cream if you like and sprinkle with paprika.

Note: plain yogurt can be substituted for the sour cream for a somewhat more healthful dish. Be sure to pour off any excess water in the yogurt before adding to other ingredients.

Each serving: About 377 calories, 6 g protein, 13 g carbohydrate, 35 g total fat (12 g saturated), 41 mg cholesterol, 481 mg sodium.

Mediterranean Seafood Pasta

Ingredients
1 pound pasta, such as angel hair, linguine, penne
1/4 cup olive oil
4 tablespoons garlic, chopped
1 teaspoon dried herbs such as basil, dill or fennel
1 teaspoon salt
1/2 teaspoon pepper
Pinch crushed red pepper
2 celery ribs, diced
1 small onion, diced
2 small tomatoes, diced or one 16-ounce can diced tomatoes
1/2 cup white wine
4 tablespoons butter
1 pound medium fine fish, such as grouper, snapper or salmon, cut into 1 1/2-inch pieces
12 clams or mussels
1/2 pound shrimp, peeled with tails left on
1/4 cup parsley, chopped


Directions
1. Wash clams or mussels carefully, scrubbing and rinsing repeatedly in cold water until the water is free of any fine sand or other particles.
2. Cook the pasta al dente according to package directions. Drain just before serving.
3. In a heavy saucepan or large deep skillet, sauté the garlic in the olive oil until golden brown. Add the herbs, salt, pepper, crushed red pepper, and vegetables, stirring well. Add wine and cook down until celery is crisp-tender.
4. Add the butter, fish, and clams or mussels. Cook for about 3 minutes, then add the shrimp and cook until shrimp are firm and pink in color and the shellfish are all opened.
5. Portion evenly, over the drained pasta, in large serving bowls and top with chopped parsley.
Note: Mussels open easily but clams can take a little longer. When cooking time is finished, however, unopened clams should be discarded. If mussels are not available, squid or scallops may be substituted.

Omelet

Ingredients:
1 8-ounce carton egg substitute plus 2 egg whites
2 packets sweetener (optional)
1/4 cup nonfat cream cheese
2 tablespoons no-sugar-added strawberry jelly


Directions:
Beat egg whites until stiff, fold in egg substitute. Pour into heated nonstick pan (spray pan with cooking spray). Allow to cook before pulling back sides. When firm, flip and cook. When done, spread fat-free cream cheese and jelly, fold over. Serve with a sliced banana or fresh strawberries.

Creamed Spinach

Ingredients
1 package of frozen spinach
3 tbsp olive oil
6 garlic cloves, minced
1 tsp sesame seeds
1 1/2 cup plain soy yogurt


Directions
1. Thaw spinach in a colander. Squeeze out excess juice and set aside.

2. Heat olive oil in a saucepan over medium heat, and sauté the garlic until slightly browned.

3. Add spinach and sauté until spinach is heated completely through, about 5 minutes.

4. Add sesame seeds and stir for 1 minute.

5. Add soy yogurt and mix until the yogurt is heated, about 3 minutes. Serve hot. Serves 6.

Black Pepper Strip Steaks with Horseradish Sauce

Ingredients
4 strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Horseradish Sauce
3/4 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Directions
In a medium bowl thoroughly mix the sauce ingredients. Prepare a two-zone fire for high heat. Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season evenly with the salt and pepper. Let the steaks sit at room temperature for 20 to 30 minutes before grilling. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed, until they reach your desired doneness, about 2 minutes for medium rare. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.

Macaroni and Cheese

Ingredients
8 tablespoons(i stick) unsalted butter, plus more for the dish
6 slices good-quality white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni


Directions
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish, and set aside. Place the bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the butter into the bowl with the bread, and toss. Set the bread crumbs aside. In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

2. Slowly pour in the hot milk while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in the salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 ½ cups Gruyere or 1 cup Pecorino Romano. Set the cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until out of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 ½ cups cheddar and ½ cup Gruyere or ¼ cup Pecorino Romano; scatter bread crumbs over the top. Bake until browned on top, about 30 minutes. Transfer the dish to a wire rack to cool 5 minutes, and serve.

Spiced Sweet Potato Soup

Ingredients:
2 tablespoons butter
2 tablespoons finely grated fresh ginger
3 stalks celery, finely chopped, about 1 cup
1 large onion, finely chopped, about 2 cups
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
2 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
6 cups reduced-sodium chicken broth
1/2 teaspoon dried thyme
1 small bay leaf
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk


Directions:
In a large pot over medium heat, melt butter. Add ginger, celery and onion; cook 5 to 7 minutes until soft. Add curry powder, cinnamon, cayenne and nutmeg. Cook 1 minute, stirring constantly. Add sweet potatoes, broth, thyme, bay leaf, salt and pepper. Increase heat to high and bring to a boil. Lower heat to medium and simmer 25 minutes or until potatoes are soft and cooked through. Transfer soup in batches to a blender or food processor and puree. Thin soup with milk. Garnish with a dollop of sour cream and chopped peanuts (optional). Serves 12

Country Apple Tart

Ingredients
1 Cup + 2 T all-purpose flour
4 Apples peeled, cored, and cut into eighths
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 cup granulated sugar
1 egg yolk
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup margarine
1 teaspoon baking powder


Directions
Preheat oven to 350 degrees,Combine dry ingredients,Cut in margarine using a fork. Add the egg yolk; combine with fork. Press dough into 9" pie shell bringing up sides to form edge. Arrange apples in circles or other pattern if desired. Sprinkle over with topping and almonds if desired. Bake 45 minutes Slice into pie-wedge pieces and serve.

Rice with Toasted Almonds

Ingredients
2 cup rice
4 cup chicken broth
salt
pepper
1/2 cup slivered almonds


Directions
1. Cook the rice in the chicken broth until all of the liquid is absorbed.
2. Season to taste.
3. In a small skillet melt the butter and cook the almonds until golden brown.
4. Add to the rice and serve hot.

Dijon Dilled Salmon

ingredients
2 tbsp mayonnaise
2 tsp Dijon mustard
1 tbsp milk
3 chopped tbsp fresh dill
3/4 lb salmon fillet
1 tsp olive oil
1/8 tsp salt
1/8 tsp pepper


Directions
1. Mix together the mayonnaise, mustard, milk, and dill in a small bowl and set aside.

2. Preheat the broiler if necessary.

3. Remove all of the small bones from the salmon and cut the fillet in half.

4. Place a lightly greased broiler rack in a roasting pan and lay the salmon on top with the skin side down.

5. Brush the top of the salmon with the teaspoon of oil and sprinkle each piece with the salt and pepper.

6. Place the broiling pan about 6 inches from the heat source and broil for 7-10 minutes depending on the thickness of the salmon.

7. The fish should be golden brown on top and flakes easily when done. Serve the salmon with the Dijon dill sauce.

Sirloin Beef Kabobs

Ingredients
1 to 2 pounds sirlion steak, cubed
1/3 cup soy sauce
1/3 cup lemon juice
1/4 cup honey
1/4 cup water
1/2 pound mushrooms, cleaned and cut in chunks if large
1 medium onion, cut in chunks
1 green (or other color) bell pepper, cut in chunks


Directions
1. Marinate steak in next four ingredients (soy sauce through water) for at least 1 hour or as long as overnight.

2. Skewer, alternating the meat, mushrooms, onion and green pepper.

3. Grill for 5 to 8 minutes, or until the beef is cooked to your liking.

Giant Ginger Cookies

Ingredients
3/4 cup butter, softened
2 teaspoons ground ginger
1/4 cup dark molasses
3/4 teaspoon cinnamon
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 1/4 cups flour
1 egg


Directions
Beat until fluffy, then add 1 egg. Mix well. Add 2 1/4 c. flour. Mix well until blended. Shape into golf ball size balls, roll in sugar. Bake about 8 minutes at 350 degrees or until barely brown. Let cool 2 minutes before removing to cooling rack.

Warm Scallion Dip with Salt and Pepper Potato Chips

Ingredients
For the Potato Chips:
1/4 cup extra virgin olive oil
2 large russet potatoes, about 2 pounds
2 tablespoons kosher salt
2 tablespoons cracked black pepper


For the Warm Scallion Dip:
1 tablespoon extra virgin olive oil
4 bunches scallions, cut into 1-inch pieces, both green and white parts
2 cloves garlic, chopped fine
Zest of 1 lime
2 tablespoons fresh lime juice (from 2 limes)
2 cups sour cream
1 1/2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 red or green jalapeno pepper, sliced thin (optional)


Directions
To make the chips:
Heat the oven to 350 degrees F. Brush 2 teaspoons of the olive oil on 2 heavy-bottomed baking sheets. On a mandoline, slice the potatoes very thin, about 1/16 inch. Slice only enough potatoes for 2 trays at a time; if you slice all the potatoes ahead of time, they will discolor. Arrange the potato slices in a single layer on the pan. Do not overlap. Repeat with a second pan. Brush the tops lightly with olive oil and bake both pans for 10 minutes; check and rotate the pans if chips are browning more on one side than the other. Cook another 5 to 10 minutes, until very light golden brown. Turn the chips over, salt and pepper generously and cook an additional 3 to 5 minutes, until deep golden brown and rigid. Transfer to a cooling rack. Store in an airtight container for up to 2 days.

To make the dip:
In a large saute pan, heat 1 tablespoon of the olive oil over a medium-low flame. Add the scallions and cook until soft, about 7 to 10 minutes. Add the garlic and continue cooking 1 minute more. Remove from heat and let cool slightly in the saute pan.

Stir in the lime zest and juice, sour cream, salt and pepper.

Serve warm with the potato chips.

Asian Chicken Burger

Ingredients
2 tablespoons sesame seeds, toasted
2 pounds ground chicken
2 tablespoons hoisin sauce
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1 teaspoon tamari sauce (fermented soy)
1 teaspoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon sesame oil
1/4 teaspoon chili oil
Salt and pepper to taste
Vegetable oil
6 large mushrooms
6 hamburger buns
1 clove garlic


Directions
1. Combine all of the above except the vegetable oil, mushrooms, buns and garlic and form into 6 patties. Brush the grill with vegetable oil, then brush the mushrooms with oil and cook along with the patties for about 5 minutes, turning once. Remove mushrooms when done. Cook patties for another 5 minutes till done.

2. Split and lightly grill buns. While hot, rub with a cut clove of garlic. Assemble burger with the mushroom on top.

Spruced-Up Tomato Soup

Ingredients
1 cup pasta of any variety (I usually use macaroni)
1 can corn, drained (sweet or Mexican corn is best)
1 can Campbell's tomato soup
1 can Campbell's Italian tomato soup
Pepper to taste


Directions:
1. Cook and drain pasta.
2. Add drained corn, both cans of soup, 1 can of water, and pepper to taste.
3. Heat to a simmer and serve. This takes around 15 to 20 minutes to prepare and can serve 4 large portions.
4. Substitution Tip: When I'm in a pinch, Campbell's has a Healthy Request soup, one of the recipe secret tomato varieties, that can substitute for the Italian tomato soup, but it isn't quite as good.

Goat Cheese and Roasted Red Pepper Torte

Ingredients
Cornmeal Peppercorn Crust
1 cup all purpose flour
3/4 cup cornmeal
2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into bits
3 tablespoons ice water

Filling
6 tablespoons butter, softened
7 ounces goat cheese, softened
2 eggs
1/2 cup sour cream
1/4 cup chopped fresh basil
2 roasted red peppers, cut into strips


Directions
Special equipment:
9-inch disposable foil cake pan
Pie weights (or dry rice or beans)
Preheat the oven to 350 degrees F.
To make the crust, place the flour, cornmeal, salt, and pepper in the bowl of a food processor.

Add the butter and pulse until the mixture resembles little peas. Place the mixture in a bowl and add the water 1 tablespoon at a time, stirring with a fork to incorporate. Do not overwork.

Press the dough into the tart pan, making sure to work it up the sides of the pan. Place in the freezer for 10 minutes.

Remove the crust from the freezer, line it with foil, and fill with the pie weights (or rice or beans).

Bake for 10 minutes, then remove the foil and bake another 5 minutes. Remove from oven and set aside.

For the filling, put the butter and goat cheese into the bowl of a mixer and beat until well incorporated, 2 to 3 minutes.

Beat in the eggs 1 at a time, then add the sour cream. Mix well.

Chop half the red pepper strips. Fold in the basil and chopped red peppers.

Pour the mix into the prepared shell and arrange the remaining pepper slices on the top like the spokes of a wheel.

Place in the oven for 25 to 30 minutes, or until the filling is set and the top is lightly brown.

Let cool completely before chilling for a minimum of 1 hour.

This will set the custard and make it easier to slice. Bring back to room temperature before serving.

Collard Greens

Ingredients
1 bunch collard greens, washed and chopped
4 slices bacon, cut into short lengths
Salt & pepper to taste
1 Tbsp dark brown sugar, firmly packed
1/2 C cold water
2-3 drops hot sauce

Directions
Rinse collard greens well on each side under cold running water; drain. Roll layers of leaves tightly and cut into thin slices. Then chop in opposite direction into small pieces; set aside. In a large skillet over medium heat saute bacon strips until bacon is well cooked and fat is rendered (set aside skillet with reserved drippings). In a large stock pot add cooked bacon from skillet, brown sugar, water, salt and pepper; stir well. Stir in greens. Reduce heat to medium. Cover tightly and simmer about 10 minutes or until greens are tender. Add hot sauce. Transfer to a serving dish.

Basic Rolled Biscuits

Ingredients
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 to 3/4 teaspoon salt
5 to 6 tablespoons cold unsalted butter, cut into pieces
3/4 cup milk


Directions
1. Position a rack in the center of the oven. Preheat the oven to 450 degrees F. Have ready a large ungreased baking sheet.

2. Whisk the dry ingredients together in a large bowl. Drop in the butter. Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work. For biscuits with crunchy edges and a flaky, layered structure, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble breadcrumbs. For classic fluffy biscuits, continue to cut the butter until the mixture resembles coarse breadcrubms. Do not allow the butter to melt or form a paste with the flour.

3. Add the milk all at once. Mix with a rubber spatula, wodden spoon, or fork just until most of the dry ingredients are moistened. With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.

4. To shape round biscuits: Transfer the dough to a lightly floured surface. With a lightly floured rolling pin or your fingers, roll out or pat the dough 1/2 inch thick. Cut out 1 3/4- to 2-inch rounds with a drinking glass or biscuit cutter dipped in flour; push the cutter straight down into the dough and pull it out without twisting for biscuits (they are never as tender as the first-cut).

5. To shape square biscuits (with virtually no scraps): Roll out the dought 1/2 inch thick (1/4 to 3/8 inch if cooking on a griddle) into a square or rectangle. Trim a fraction of an inch from the edges of the dough with a sharp knife before cutting into 2-inch squares.

6. For browner tops you can brush the biscuit tops with milk or melted butter. Place the biscuits on a baking sheet at least 1 inch apart for biscuits with crusty sides or close together for biscuits that are joined and remain soft on the sides. Bake until the biscuits are golden brown on the top and a deeper golden brown on the bottom, 10 to 12 minutes. Serve hot.

Turkey Jambalaya

Turn leftover turkey into another meal or just buy a roasted chicken at the grocery to use instead of turkey. Superb combination of ingredients.

Ingredients
1 pound reduced-fat sausage
1 large onion, chopped
1 pound fresh mushrooms, sliced
2 (6-ounce) package long grain and wild rice mix
4 cups cooked, diced turkey breasts or thighs
1 (2 1/4-ounce) can sliced black olives
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 cup chopped green onions (scallions)


Directions
1. Cut sausage into pieces and brown in large pot coated with nonstick cooking spray. Add onions and mushrooms, cooking until tender. Drain off any excess grease.
2. Add wild rice, seasoning packet and water to sausage mixture and cook according to package directions.
3. Add turkey, olives, and artichoke hearts, tossing gently. Top with chopped green onions.

Grilled Asparagus with Romesco Sauce

The perfectly simple summer side dish, this spicy Grilled Asparagus with Romesco Sauce adds a new, spicy zing to one of our favorite veggies.

Ingredients
1-1/2 pounds jumbo fresh California asparagus, trimmed
olive oil, as needed
salt, as needed
freshly ground pepper, as needed
3/4 cup drained, roughly chopped roasted red bell pepper (from a jar)
2 tablespoons roughly chopped sundried
tomato (packed in oil, drained)
2 1-inch slices baguette lightly toasted, torn into pieces
2 tablespoons slivered almonds, toasted
1 clove garlic, roughly chopped
1/2 tablespoon white wine vinegar
1/2 tablespoon chopped parsley
1/8 teaspoon salt
1/8 teaspoon crushed red pepper
tablespoons of cool water, as needed


Directions:
Brush asparagus with olive oil. On an outdoor or a stove-top grill over medium high heat, grill asparagus, turning frequently, until lightly browned and fork tender, about 5 minutes. Lightly season with salt and pepper. Cool.

In a food processor, puree roasted red bell pepper and next 8 ingredients. With machine running, drizzle in 1-1/2 tablespoons olive oil. If necessary, thin with 1 tablespoon water at a time until a thick, sauce-like consistency is achieved.

Arrange asparagus on a serving platter or individual plates; serve with Romesco sauce.

Makes 6 servings. Nutrition Facts Per Serving:
90 Calories, 50 Calories from Fat, 6g Fat, 0.5g Saturated Fat, 0mgCholesterol, 210mg Sodium, 9g Carbohydrate, 2g Dietary Fiber, 3g Protein.

Mexican Fiesta Dip

Ingredients:
2 pounds lean ground beef
1 (16 ounce) jar taco sauce
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
1 (16 ounce) package shredded cheddar cheese
1 cup shredded lettuce
1 tomato, cubed
2 green onions, sliced
1 (2 ounce) can sliced black olives, drained
Cooking Instructions

1. Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.

2. In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.

3. Layer the sour cream mixture with beef mixture, cheddar cheese and lettuce. Top with tomato, green onions and black olives.

Makes 64 servings. One serving is two tablespoons.
Nutrition facts (per serving):
99 calories, 8.1 grams fat, 141 mg sodium, 1.5 grams carbohyrates, .1 grams fiber, 4.8 grams protein.

Walnuts

Walnut trees provide fine wood for furniture of veneers, produce edible nuts, and serve as ornamental shade plantings. The most common, the English Walnut, is produced commercially primarily in California and Oregon. The fruit is a drupelike nut, with an outer leathery husk and an inner hard and furrowed stone, or nut. Walnuts can easily be combined with other ingredients to yield a complete protein quotient. Walnuts contain no cholesterol and are high in unsaturated fats.

Rich in:
- Iron
- Folacin
- Thiamin
- Zinc
- Copper
- Magnesium
- Potassium
- Phosphorous

Benefit(s)
- Reduces risk of heart disease

Hazelnuts

Filberts, or hazelnuts, are high in heart-friendly monounsaturated fat. They contain the highest level of folic acid of any tree nut, as well as fiber, vitamins E, B6 and A, Potassium and Calcium.

Rich in:
- monounsaturated fat
- Folic acid
- Fiber
- Vitamin E
- Vitamin B6
- Vitamin A
- Potassium
- Calcium'

Benefit(s)
- Reduces risks of heart disease

Rolled Oats

It is a high-fiber diet that may help prevent cancer, heart disease, and other serious ailments, roughage has started to get some respect. Oats may reduce heart disease risk when eaten as part of a diet low in saturated fat and cholesterol.

Rich in:
- Fiber

Benefit(s)
- Helps prevent cancer
- Reduces risk of heart disease
- Lowers cholesterol

Royal Muesli

Muesli contains top quality rolled oats and supplemented with generous portions of pumpkin seeds and sunflower seeds. To top it all off, we have also included black raisins to complete a wholesome and healthy meal.
Fave's Royale Muesli consists of premium rolled oats, high grade sunflower and pumpkin seeds and choice raisins.

Benefit(s)
- Pumpkin Seeds Promote Prostate Health
- Calm Your Nerves, Muscles and Blood Vessels with Sunflower Seeds' Magnesium
- Oats Lower Cholesterol Levels
- Raisins Promote Healthy Gums and Teeth

Wheatgerm

Wheatgerm is milled from the most nutritious part of the wheat kernel. By including wheat germ in your daily diet, you can enjoy great benefits of this cereal.

Rich in:
- Vitamin E
- Vitamin B1
- Vitamin B6
- Folic acid

Benefit(s)
- Helps maintain healthy skin and is an effective antioxidant
- Helps to convert carbohydrate into energy
- Helps maintain healthy skin and hormone balance

Lecithin

Often referred to as oil-free lecithin, lecithin granules have essentially all the natural soybean oil removed from them. Lecithin can be mixed with any foods and consumed as a nutritional supplement. It has a mild nutty flavor. Lecithin granules made of Soy Flour and Liquid Lecithin are sometimes referred to as Soy Lecithin Granules. As the name suggest, it is rich in lecithin derived from the soybean. It is commonly referred to as soya or soy bean lecithin.

Rich in:
- Choline
- Soy
Benefit(s)
- Promotes cardiovascular health
- Improves liver and cell functions
- Helps fat transport
- Helps reproduction
- Helps child development
- Improves physical performance during endurance activities
- Improves memory

Sunflower Seeds

A natural ingredient for salads and cereals, or just to snack on, sunflower seeds are a good source of potassium and phosphorous. They can be added to salads or party mixes

Rich in:
- Potassium
- Phosphorous
Benefit(s)
- selenium present in sunflower seeds helps lift up moods

Pumpkin Seeds

Pumpkin seeds are high in protein, phosophorous and iron. Excellent choice in salads or just for snacking. There's no need to worry about what to do with the shells......because there aren't any!

Rich in:
- Protein
- Phosphorous
- Iron

Flaxseed

Flaxseed, when combined with a low-fat diet, may retard the growth of prostate tumors, according to preliminary studies at Duke University Medical Center. The seed is a rich source of lignan, a family of fibers that bind to the male hormone testosterone and limit its ability to promote prostate tumor growth. Flaxseed also contains omega-3 acids, which have shown a protective effect against cancer and heart disease.

Rich in:
- Lignan
- Omega-3 acids
Benefit(s)
- Protective effect against cancer & heart diseases
- Retards the growth of prostate tumors

Macadamia Nuts

The macadamia nut tree originated in the rain forests of Queensland, Australia. It takes about seven years for the macadamia tree to bear fruit. The fruit is generally gathered by hand during most of the year except for July and August.
Macadamias are the creme de la creme among nut connoisseurs and prized by cooks for the creamy texture and exotic, buttery taste they add to recipes. This tasty, upscale nut contains no cholesterol and is low in sodium and saturated fats. Over 80 percent of the fatty acids in macadamias are monounsaturated. That's more monounsaturates than those found in olive oil! Monounsaturated fat (often called good fat) has been shown to lower blood cholesterol, possibly having a cleansing effect on the arteries and reducing the risk of heart disease.

Rich in:
- Vitamin A
- Thiamine
- Riboflavin
- Niacin
- Iron
- Palmitoleic acid

Benefit(s)
- Aids fat metabolism
- Reduce stored body fat
- Lowers blood cholesterol

Pine Nuts

The best thing about pine nuts is their high concentration of monounsaturated fat, which paves the way for a healthier cardiovascular system. The vitamin D in pine nuts leads to stronger bones and teeth, by improving the body's ability to absorb calcium, and vitamins A and C may sharpen vision and boost the immune system.

Rich in:
- Vitamin D
- Vitamin C
- Vitamin A
Benefit(s)
- Strengthens bone and teeth
- Improves cardiovascular system

Unsalted Peanuts

Peanuts are not true nuts, but legumes - the shell-enclosed seeds of a leguminous bush or vine. These legumes have more protein than other nuts and the fat content falls in the moderate range for this class of foods. The latest findings about peanuts show that they also contain resveratrol - a phytochemical (also found in red wine and grape juice) that is associated with lowering the risk of heart disease.

Rich in:
- Niacin
- Managanese
- Folate
- Vitamin E
- Magnesium
- Dietary Fiber

Benefit(s)
- Lowers risk of heart disease

Pistachios

The pistachio has a hard, tan shell that encloses a pale green nut. The shells may be dyed red (for no reason other than people are familiar with it). When buying unshelled pistachios, make sure the shells are partially open. Closed shells mean the nutmeat is immature.

Rich in:
- Thiamin
- Phosphorus
- Iron
- Vitamin A
- Calcium

Cashew Nuts

It has also been noted that cashews provide more of the essential trace elements like iron, copper and zinc than all other nuts. These minerals in their organic form protect our physical health and nervous system. Cashews are excellent dietary supplements in the human diet especially in lactating women, pregnancy, children and convalascing patients. Protein is present in abundance and that too of a good quality.
Rich in:
- Amino acids
- Phosphorus
- Sodium
- Magnesium
- Potassium
- Vitamin B
- Calcium

Benefit(s)
- Treats scurvy
- Treats anemia
- Alleviates nervous weakness

Chickpeas

Garbanzo beans, or Chickpeas, are part of the legume superfood family and are a valuable source of nutrients such as protein, fibre, potassium and iron. Leading dieticians and nutritionists recommend people include two to three servings of legumes each week as part of a healthy balanced diet.

Rich in:
- Protein
- Fibre
- Potassium
- Iron
Benefit(s)
- Strengthens bone and teeth

Almonds

Almonds contain generous amounts of vitamin E, considered a powerful antioxidant with cancer-fighting qualities. They're also high in magnesium, containing even more than spinach. Almonds are also abundant in phosphorus, which is good for bones and teeth. One ounce (28 g) contains 143 mg of phosphorus. They also contain potassium, iron, zinc, copper, manganese, and trace amounts of the B vitamins thiamin and riboflavin.

Rich in:
- Iron
- Potassium
- Zinc
- Vitamin E
- Copper
- Manganese
- Vitamin B

Benefit(s)
- Strengthens bone & teeth

Dried Mangoes

The mango is well-known for its medicinal properties. It is antiscorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients called 'dhatus' in Ayurveda. They are food juice, blood, flesh, fat, bone marrow and semen.

Rich in:
- Antioxidant nutrients
- 19 Amino acids
- 21 trace minerals
- more beta-carothene carrots
- 500 times more Vitamin C than oranges

Benefit(s)
- Said to be beneficial for liver disorders

Wolfberries

Wolfberries have a rich history in China, going back thousands of years (1000 AD) for its healing benefits of nourishing the Yin, strengthening the eyes, liver, kidneys, nourishing the blood, and supporting the immune system. In China, wolfberries are highly regarded for centuries as the nutritional and therapeutic plants used for anti-ageing and long life. People living in the West Elbow Plateau of Inner Mongolia have a life expectancy well over 100 years. Wolfberries are eaten daily by the people. It's been said the people living in that area seldom suffer from arthritis, cancer and diabetes.

Rich in:
- Antioxidant nutrients
- 19 Amino acids
- 21 trace minerals
- more beta-carothene carrots
- 500 times more Vitamin C than oranges

Benefit(s)
- Reduces risk of prostrate/lung & stomach cancers
- Increases cancer survival

Honey Red Tomatoes

A major rich in: the antioxidant lycopene that reduces the risk of cancer by 40% -- notably prostate, lung and stomach cancers - and increases cancer survival. Tomato eaters function better mentally in old age and suffer half as much heart disease. Concentrated tomato sauce has 5 times more lycopene than fresh tomatoes, and canned tomatoes have three times more than fresh ones.

Rich in:
- Lycopene
- Iron
- Potassium
- Vitamin B

Benefit(s)
- Reduces risk of prostrate/lung & stomach cancers
- Increases cancer survival

Raisins

Raisins are rich in: (i) carbohydrates, (ii) minerals and (iii) vitamins. The high food value of raisins arises chiefly from their sugar content. They contain eight times more sugar than grapes. The sugar contained in raisins is of superior quality, like that of the grapes, as a major portion of this sugar is formed by glucose and fruit sugar. Glucose is effective in producing quick heat and energy in the body

Rich in:
- dietary fibre
- Iron
- Potassium
- Vitamin B

Benefit(s)
- Treats debility & wasting diseases
- Helps convalescence

Dried Longans

Dried longans are high in iron and is said to improve concentration and memory. Dried longan flesh is also an ingredient in herbal medicine used for stomach ache, insomnia and as an antidote for poison.

Rich in:
- Iron
- Fibre

Benefit(s)
- Improves concentration & memory
- Alleviates stomach-ache
- Alleviates insomnia

Dried Guava

It is a fruit that serves extremely well as a healthy snack alternative throughout the day.

Rich in:
- Antioxidants
- Fibre

Benefit(s)
- Known to help digestive system

Figs

Iranian Figs
The ancient Greeks realised the health benefits of figs and included them in the diet of the athletes for the first Olympic games.

Rich in:
- High fibre
- Calcium
- Magnesium
- Potassium
- Iron

Turkish Figs
Turkish Figs are fat-free, sodium-free and, like other plant foods, cholesterol-free. A small serving of about 1 1/2 turkish figs equals one fruit exchange, or 15 grams of carbohydrate, provided in the form of glucose and fructose.

Benefit(s)
-Helps in weight management programs

Dried Bing Cherries

Bing Cherries are high in a number of phytochemicals, including: anthocyanins (pigments responsible for the red and blue colors of fruits and vegetables), which may have anticancer properties based on their antioxidant activities that defend cells against harmful carcinogens; and quercetin, a so-called flavonoid, which is an antioxidant and may have both anticancer potential as well as anti-inflammatory and antihistaminic properties.

Rich in:
- Pectin
- Beta-carothene
- Vitamin C
- Potassium

Benefit(s)
- Alleviates gout
- Helps prevent tooth decay

Dried Blueberries

Blueberries contain anthocyanosides, an anti-bacterial pigment which has a beneficial effect on blood vessels and the treatment of varicose veins.
Blueberries are also useful in the treatment of cystitis and other urinary infections.

Rich in:
- Vitamin C
- Beta-carothene
- Vitamin B1
- Potassium

Benefit(s)
- Strengthens blood vessels
- Treats varicose veins
- Treats cystitis
- Treats urinary infections

California Cranberries

Cranberries are the most potent antioxidants among common fruits studied. They possess anticancer properties, inhibit the growth of common foodborne pathogens and contain antibacterial properties that aid in the prevention of urinary tract infections (UTIs).

Rich in:
- Anti-cancer agents

Benefit(s)
- Prevents Urinary Tract Infection (UTI)
- Prevents constipation
- Lowers fatigue

Dried Strawberries

Eight strawberries will provide 14 percent of the recommended daily intake of Vitamin C for kids.

Rich in:
- Iron
- Pottasium
- Folic Acid
- Vitamin C

Benefit(s)
- Contains cancer-fighting antioxidants

Apricots

Apricots are good potassium-replacers for those on diuretics, but there is some debate among nutritionists whether the form of potassium found in apricots (potassium gluconate) is as easily absorbed by the body as such other forms as potassium citrate or potassium chloride. It is interesting to note that both the fresh and dried apricot are a main food staple of a tiny Hunza principality in the Himalayas, who are known for their extreme longevity, excellent health, and an almost exclusive vegetarian diet.

Rich in:
- Iron
- Phosphorus
- Pottasium - Vitamin A
- Carotenes - Vitamin C
- Calcium
- Malic Acid
- Silicon
Benefit(s)
- Lowers risk of cancers (larynx, esphagus & lungs)
- Treats Anemia
- Alleviates arthritis
- Alleviates rheumatism.

Dried Apple Rings

Apples are rich in pectin, a soluble fiber, which helps the body to eliminate cholesterol and also protects against environmental toxins. Research has shown that 2 apples a day can lower cholesterol by up to 10%. Apples also contain malic acid which helps to treat rich fatty foods.

Rich in:
- Vitamin C
- Malic Acid

Benefit(s)
- Alleviates arthritis
- Alleviates rheumatism

Nuts & Seeds & Fruits

Dried Fruits

- high in fibre and complex carbohydrates
- contain minerals and vitamins necessary for vitality and life
- is an excellent natural supplement for women during pregnancy.
- widely used in baking, confectionery, breakfast cereals and manufacturing, adding a combination of sweetness and moisture.
- used to make a tasty sauce, mixed, chopped, plumped in juice, alcohol, milk and even tea!
- can be eaten any time of the day
- is a healthy snack - an alternative natural sweetener full of vitamins and minerals.


Nuts & Seeds

- Eating more than 5 ounces a week can cut heart-attack deaths in women by 40% and help prevent deadly irregular heart beats in men! (according to a Harvard University study)
- Almonds and walnuts lower blood cholesterol.
- Most of the fat in nuts is the good-type monounsaturated and/or omega-3. Unsalted nuts are best.

NUTRITIONAL INFORMATION

Banana Orange Oat Muffins With Walnuts & Raisins

Ingredients
Nonstick cooking spray
1 cup mashed ripe bananas (about 3 medium bananas)
1/2 cup frozen orange juice concentrate, thawed
1 egg
1/4 cup light olive oil
1 1/2 cups rolled
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoons baking soda
1/4 teaspoons cinnamon
1/8 teaspoons salt
1/2 cup raisins, regular or golden
1/4 cup chopped toasted walnut

Directions
Preheat oven to 400 degrees.
Spray 12-cup muffin tin with nonstick cooking spray and set aside. In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil.
Stir in rolled oats, let sit about 15 minutes to soften.

In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt. Add to cereal mixture and stir just until combined. Gently fold in raisins and pecans. Spoon batter evenly into muffin tins. Bake 20 to 25 minutes or until done. Cool 5 minutes in tin.

Skillet Chicken with Lemon & Dried Fruits

Ingredients
2 teaspoon olive oil
1kg bone-in chicken pieces, skinned & trimmed of fat
Salt & freshly ground black pepper to taste
1 1/2 cups mixed dried fruits (pears, pitted prunes, apricots, apples, peaches)
2 tablespoons fresh lemon juice (1/2 lemon)
3/4 teaspoons dried thyme
2 lemons, thinly sliced & seeded

Directions
In a large nonstick skillet, heat oil over medium heat. Add chicken and cook for about 6 minutes per side, or until the chicken is browned. Remove the chicken, season lightly with salt and pepper and set aside.
Add 1/3 cup water to the skillet, and stir to loosen and dissolve any brown bits stuck to the pan. Stir in the dried fruit, lemon juice and thyme. Place the chicken over the fruit in the pan and baste with the sauce. Arrange the lemon slices over the chicken.

Cover and cook over medium-low heat for 30 minutes, or until the chicken is no longer pink inside and the fruit is tender.
Remove the lemon slices and place around the edge of a serving platter. With slotted spoon, transfer the chicken and fruit to the platter.

Add 1/3 cup water to the skillet and boil for 1 minute. Taste and adjust seasonings. Pour over the chicken and serve immediately. Serves 6.

Fruit Leather

Ingredients
2 large pears
3 small fuji apples
1 teaspoon cinnamon

Directions
Clean, core and dice pears and apples.
Place in a blender and add a small amount of purified water and cinnamon, process for approx. 30 seconds.
Pour mixture on teflex sheets and place trays in dehydrator.
Dehydrate for 6-8 hours, remove teflex sheets and flip fruit leather over. Continue dehydrating until desired moisture is obtained.
You can make a fruit leather using any fruit and any combination and amounts

Nut & Fruit Cookies

Ingredients
2 cups Walnuts (or any nuts of choice) soaked overnight
1 cup Sweet and sour dried or fresh apricots (or dried fruits of choice)
1 cup soaked Black Raisins (small cup)
2 bananas

Directions
Blend till the crumby consistensy, use a spoon to spoon the batter out on a
dehydrator plastic tray.
Dehydrate for 23 hours or until dry (do not overdry) at the temperature of 50 deg C.
Turn them over in 4 hours or when you see that one side is dry enough.
Experiment with your favorite nuts,seeds and fruits.
Use a combination of a fresh fruit and some dried soaked fruits with nuts.

Dried Cranberry & Nut Scones

Ingredients
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup chilled butter or margarine
½ cup FAVE's Dried Cranberries, Blueberries, or chopped Dried Cherries,Mangoes or Pineapple
½ cup FAVE's baked peanuts, cashews, almonds or any nuts
1 extra large egg
½ cup milk


Directions
Preheat oven to 220°C.
Mix the flour, 2 tablespoons of the sugar, baking powder and salt.
Cut in the butter until it resembles small peas. Stir in Peanuts and cranberries. Whisk together egg and milk; reserve 1 tablespoon of the mixture.
Add remaining mixture to flour mixture, stir quickly just until the dough holds together. Turn out onto a lightly floured surface; knead dough gently 10 to 12 times.
Pat into an 8-inch circle about ½-inch thick; place on a greased baking sheet. Score into 8 wedges. Brush top with reserved milk-egg mixture; sprinkle with remaining 1 tablespoon sugar.
Bake for about 18 - 22 minutes or until golden brown. Cut into wedges; serve warm. Makes 8 scones.

Chocolate Pound Cake

Ingredients
CAKE
1 cup or 2 sticks butter
1/2 cup shortening
3 cups sugar
5 eggs
1 tablespoon vanilla
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons cocoa
1 cup milk

ICING
1/2 cup or 1 stick margarine
3 tablespoons cocoa
2 tablespoons milk
1 box confectioners' sugar, sifted
1 teaspoon vanilla


Directions
Preheat oven to 350 degrees F.. Grease and flour a tube pan.

CAKE
Cream butter, shortening and sugar. Add eggs, one at a time, and continue beating. Add vanilla.
Sift dry ingredients together. Add to creamed mixture alternately with the milk, starting and ending with dry ingredients.

Pour batter into prepared tube pan. Bake for 2 hours. Let cake cool in the pan for 10 to 15 minutes. Remove to a wire rack and frost immediately, while still hot.

ICING
Melt margarine in top of a double boiler over boiling water. Add other ingredients, stirring well. (Be sure to sift the confectioners' sugar.) Spread the frosting over the hot cake. If icing begins to harden, place back over boiling water and stir until of spreading consistency again.

Shrimp Scampi with Artichoke Hearts

Ingredients
Olive oil
12 large shrimp, peeled, deveined and rinsed
2 cloves garlic, peeled and minced
1 (8.5-ounce) can quartered artichoke hearts
1/4 cup chopped fresh dill

Directions
1. In a large skillet, pour enough olive oil to cover bottom of pan and heat over medium heat.
2. Once the oil is hot, add the shrimp, garlic, artichoke hearts and dill, plus salt and pepper to taste, and saute for approximately 3 minutes, or until shrimp turns pink in color.
3. Serve over rice.

Fresh Fruit with Lemon Mint Sauce

Ingredients:
3 large oranges, peeled and sectioned
2 large red grapefruits, peeled and sectioned
2 cups seedless red grapes, halved
2 tablespoons chopped fresh mint
1 (6-ounce) container low-fat vanilla yogurt
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon honey
Garnish: fresh mint sprigs

Directions:
Place first 4 ingredients in a medium bowl, gently tossing to combine. Cover and chill 2 hours. Stir together yogurt and next 3 ingredients just before serving, and serve with fruit mixture. Garnish, if desired.

Nutritional Information:
173 calories (0.0% from fat); 0.8g fat (sat 0.4g,mono 0.2g,poly 0.1g); 4g protein; 24mg sodium; 4.9g fiber; 42g carbohydrates

Papaya Spinach Salad with Honey Ginger Dressing

Ingredients:
Dressing
2 tablespoons lime juice
2 tablespoons honey
2 teaspoons vegetable oil
1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger

Salad
5 cups bite-size pieces fresh spinach
1/2 cup julienne strips jicama
1/2 cup sliced radishes
1 medium papaya or mango, peeled, seeded and cut up
2 tablespoons sunflower nuts

Direction:
In tightly covered container, shake all dressing ingredients.
In large bowl, toss dressing and remaining ingredients except nuts. Sprinkle with nuts.

Nutrition Information
1 Serving: 90 Calories (Calories from Fat 30); 3g Total Fat (Saturated Fat 0g, Trans Fat 0g);25 mg sodium; 14g total carbohydrates (3g Dietary Fiber, 9g Sugars ); 2g Protein Vitamin A 60%; Vitamin C 70%; Calcium 4%; Iron 6%

No Bake Fruit Cake

Ingredients
8 ounces candied cherries, cut up
1 (12 ounces) box vanilla wafers, crushed in blender
6 slices candied pineapple, cut up
1/2 box golden or dark raisins
4 cups chopped pecans
1 can Eagle Brand milk
1 cup coconut shavings

Directions
In a large bowl, combine all ingredients except milk and coconut shavings, stirring to mix well. Add milk and mix thoroughly.

Divide dough into three balls. Roll each ball into a log shape. Roll in the coconut shavings. Wrap in foil and freeze overnight. Then slice to serve.

Broccoli and Mushrooms

Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
2 heads broccoli, cut into flowerets
1/2 pound mushrooms, sliced

Directions
In a large skillet or wok, heat olive oil. Add garlic, broccoli, and mushrooms and stir for about 1 minute. Add 2 tablespoons of water, cover and cook over low heat until broccoli is just tender (about 5 to 10 minutes).

Creamy Cheesy Mashed Potatoes

Ingredients
2 lbs. (about 6 medium) potatoes, peeled and cut into 1-inch chunks
3/4 cup Nestlé® Carnation® Evaporated Milk
1/4 cup (1/2 stick) butter or margarine (we recommend Land O Lakes® Butter)
1 cup (4 oz.) shredded cheddar cheese
Salt and ground black pepper to taste

Directions
1. Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

2. Return potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Stir in cheese. Season with salt and pepper.

Cook's Notes: Chopped green onions, chopped parsley or cooked, crumbled bacon may be added to mashed potatoes.

Turkey Roll-Ups Firenze

Ingredients
2 cups breadcrumbs
2 cloves garlic, minced
1 teaspoon thyme
1 teaspoon oregano
6 turkey cutlets
10 ounces fresh spinach or 1 pack frozen spinach, thawed
1/4 cup low-fat cottage cheese
1/4 cup chopped mushrooms
1/4 cup chopped onion
2 tablespoons margarine, melted

Directions
Preheat oven to 400 degrees F. Combine breadcrumbs, garlic, thyme, and oregano. Or chop garlic in food processor, then add breadcrumbs and spices. Pound cutlets between 2 sheets of wax paper until thin. Squeeze liquid out of spinach. Combine spinach, cottage cheese, mushrooms, and onions. Place 1/6 spinach mixture on one side of each cutlet. Roll up cutlets. Dip in melted margarine. Roll in breadcrumbs. Place rolled cutlets in a shallow casserole greased with margarine. Bake for 10 to 20 minutes or until cooked through.

Almond Cookies, Biscotti di Mandorle

Ingredients
5 ounces Peeled almonds
5 ounces Unsalted butter
Flour 1 1/4 cup/ 150 g
Sugar 3/4 cup/ 150 g
Egg yolks 2
Light rum or Amaretto 2-3 tablespoons
Confectioners' sugar 1/4 cup
Ground almonds 1/2 cup
Softened butter 1 cup
Confectioners' sugar for garnishing

Directions
Preheat the oven to 325 degrees F/ 160 degrees C.

A food processor may be used to make these cookies, if desired. However, be careful not to overprocess.

Finely chop the almonds. Cube the butter.

Place the flour on a work surface and make a well in the center. Spoon the sugar into the well. Add the ground almonds and mix well. Add the butter and mix with your fingers until it is a homogenous paste.

Roll the dough into large, thin circles (1/8 inch/ 4 mm thick and 3 inches/8 cm wide) or cut into shapes. It may be easier to roll the dough between sheets of parchment paper to prevent sticking. Gather the remaining dough and repeat until all the dough is used.

Place the cookies on baking parchment lined baking sheets at about 2 inches/5 cm apart. Bake for 10 minutes.

In the meantime, prepare the custard:

A prepared custard may be purchased, if desired. Whisk the butter until creamy. Add the sugar and yolks and continue to whisk until it is light and fluffy. Add the alcohol and whisk until well-combined. Stir in the almonds. Cool the cookies on a wire rack.

When the cookies are cool enough to handle, spread a layer of custard or chocolate over one cookie. Press another cookie over the top and gently seal it with your fingers. Top each cookie with a dusting of confectioners' sugar.

Fennel and Cucumber Salad with Green Goddess Dressing

Ingredients
Dressing
10 ounces green peas, fresh or frozen
1/2 cup soy milk
2 tablespoons lemon juice
2 cloves garlic, minced
3 sprigs fresh mint
6 leaves fresh basil, chopped
salt and white pepper to taste

Salad
1 fennel bulb, sliced
1 cucumber, peeled, seeded and sliced
4 scallions, white and tender green parts, chopped
2 cups shredded carrots
1 pound mixed salad greens, washed and dried

Directions
1. In a food processor or blender, puree peas, soy milk, lemon juice, garlic, mint, basil, salt and pepper. Chill.
2. Combine fennel, cucumber, scallions, carrots and greens. Pour dressing over and toss lightly. Serve immediately.

Italian-Style Stuffed Mushrooms

Ingredients
2 lbs. large mushrooms (about 2-in. ea.)
1/2 cup (1 stick) I Can't Believe It's Not Butter!® Spread
1/3 cup chopped onion(s)
1 tablespoon chopped garlic
1 cup Italian seasoned dry bread crumbs
2/3 cup shredded mozzarella cheese (about 2-1/2 oz.)
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon red wine vinegar
1/8 teaspoon ground black pepper
1/4 teaspoon salt

Directions
1. Preheat oven to 400°. Remove and chop mushroom stems.
2. In 12-inch skillet, melt I Can't Believe It's Not Butter! Spread over medium-high heat and cook mushroom stems and onion, stirring occasionally, 5 minutes or until tender. Add garlic and cook 30 seconds. In medium bowl, pour mushroom mixture over bread crumbs. Stir in cheeses, parsley, vinegar and pepper.
3. Sprinkle mushroom caps with salt. On baking sheet, arrange mushroom caps; evenly spoon mushroom mixture into mushroom caps. Bake 25 minutes or until mushrooms are tender and golden.

Linguini with Artichoke Sauce

Ingredients
1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth
2 cloves minced garlic
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice
1/4 cup grated Parmesan cheese
For garnish: capers, chopped fresh parsley and sliced black olives
16 ounces linguini

Directions
Cook oil, butter, flour and chicken broth until it thickens. Add garlic, artichoke hearts, lemon juice and cheese. Continue cooking until flavors blend, about 5 minutes. Add capers and parsley.

To cook the linguini: Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and 2 teaspoons salt. Add the linguini and keep boiling until tender but firm (al dente), 8 to 10 minutes, or as directed on package. Drain pasta and immediately toss with artichoke sauce. Sprinkle each dish with olives.

Zesty Beans and Rice

Ingredients
2 cans black beans, drained
2 cans chili beans, undrained
1 14.5 oz can Mexican stewed tomatoes
1/2 cup salsa
1 tbsp freshly cracked black pepper
cooked rice

Directions
1. Combine all ingredients except rice in a large saucepan. Cook on medium heat until heated through.
2. Spoon bean mixture over cooked rice, serve.

Variations: Serve with long-grain brown rice for a delicious, high-fiber, high protein meal with only a trace of fat. You may choose to add blackened chicken tenders for an extra hearty main dish. May also be served wrapped in flour tortillas with light sour cream for a delicious power-snack.

Brie and Mango Quesadilla & Mango Jicama Salsa

Ingredients
2-3 slices good quality Brie (I prefer without rind)
1 ripe, peeled, pitted mango, diced
1 roasted bell pepper, skinned and diced
1 roasted pasilla pepper, diced
1/2 red onion, sliced julienne, fine
1 tortilla
1 tablespoon of butter for pan
1 squeeze of lime juice
Omelet pan needed for this recipe

Mango Jicama Salsa
2 mangoes, pitted diced
1 jicama, diced
1/4 red onion, diced
1/4 red bell pepper, diced
1/2 bunch cilantro, chopped
Juice of 1 lime
1 teaspoon minced ginger
1 teaspoon canola oil
coarse grain salt to taste

Directions
Mix together mango, red bell pepper, pasilla pepper, and onion. Add lime juice. Add butter to omelet pan over medium high heat. Place tortilla in pan, then add mango-pepper-onion mixture on one half of tortilla.
Place brie slices on top of mixture. Fold half of tortilla over cheese. Cook over medium heat for 3-4 minutes. Then turn over tortilla and cook 3-4 minutes on other side. Garnish with cilantro, salsa, or sour cream.

Salsa Directions
Mix all ingredients together and chill for at least 15 minutes before serving.

Chocolate Cake

Ingredients

CAKE:
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) devil's food cake mix with pudding
1 cup sour cream
3⁄4 cup water
1⁄2 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract

FILLING:
Sweetened Cream
FROSTING:
Perfect Chocolate Frosting


Directions
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

2. Place the cake mix, sour cream, water, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter among the prepared pans, smoothing it out with the rubber spatula, and place them in the oven. If your oven is not large enough to hold them on one rack, place two pans on the center rack and the third in the center of the highest rack.

3. Bake the cakes until they spring back when lightly pressed with your finger, 20 to 25 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a sharp knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes.

4. Meanwhile, prepare the Sweetened Cream.

5. To assemble, place one cake layer, right side up, on a serving platter. Spread the top with half of the whipped cream, spreading it to within 1⁄2 inch of the sides. Place the second layer, right side up, on top of the first layer and spread with the remaining whipped cream, spreading it to within 1⁄2 inch of the sides. Place the third layer on top, and cover the cake lightly with waxed paper. Place it in the refrigerator to chill.

6. Prepare the Perfect Chocolate Frosting.
7. To finish the assembly, spread the top and the sides of the cake with the frosting, using clean, smooth strokes. Slice and serve. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week.

Ranch Mashed Potatoes

Ingredients
2 medium potatoes, peeled, cut into chunks
1 cup bite-size cauliflower florets
1/4 cup KRAFT Light Ranch Reduced Fat Dressing


Directions
1. PLACE potatoes and cauliflower in large saucepan. Add enough water to completely cover vegetables. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 20 minutes or until vegetables are tender.
2. DRAIN vegetable mixture, leaving vegetable mixture in pan. Add dressing; mash until vegetable mixture is light and fluffy.


More Nutritional Information
0%DV, vitamin A, 20%DV vitamin C, 0%DV calcium, 0%DV iron
Cooking Know-How: For best results, cut potatoes and cauliflower into equal-sized pieces to ensure even cooking.

Green Beans Amandine

Ingredients
2 cloves garlic, minced
2 tablespoons vegetable oil
4 cups green beans, broken into 1-inch pieces
2 tablespoons lemon juice
2 teaspoons dried dill
1/2 cup sliced almonds
Salt, to taste
Pepper, to taste


Directions
1. Sauté garlic in oil until golden. Add green beans and cook for 5 minutes, stirring occasionally.
2. Add lemon juice and dill and simmer for 5 more minutes, stirring occasionally.
3. Remove from heat and toss with sliced almonds, salt, and pepper. Serve immediately.

Glazed Stuffed Pork Chops

Ingredients
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups apple juice
2 Granny Smith apples, divided
6 bone-in pork chops (3 lb.), each with pocket cut for stuffing (see Tip)
1/2 tsp. black pepper
1/3 cup plus 1 Tbsp. KRAFT Light Raspberry Vinaigrette Reduced Fat Dressing, divided
1 Tbsp. brown sugar
1 Tbsp. GREY POUPON Dijon Mustard


Directions
1. PREHEAT oven to 375°F. Prepare stuffing as directed on package, substituting apple juice for the water. Cut 1 of the apples into 1/2-inch chunks; stir into prepared stuffing. Spoon 1/4 cup of the stuffing mixture into pocket in each chop. Sprinkle chops with pepper; set aside. Spoon remaining stuffing into 13x9-inch baking dish.

2. HEAT large nonstick skillet on medium-high heat. Add half of the chops; cook 2 min. on each side or until browned on both sides. Remove chops from skillet, reserving drippings in skillet. Place chops over stuffing in baking dish. Repeat with remaining chops. Core remaining apple; cut crosswise into 12 rings. Place 2 apple rings over each chop. Brush evenly with 1 Tbsp. of the dressing.

3. BAKE 20 to 25 min. or until chops are cooked through (160°F). Meanwhile, mix remaining 1/3 cup dressing, the sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve spooned over the apples and chops.


How to Cut Pockets in Pork Chops:
Use small narrow bladed sharp knife to carefully cut pocket in rounded side of each chop, being careful to not cut all of the way through to opposite side of chop. Don't panic if it isn't perfect looking, it won't affect the flavor at all.

When making stuffed pork chops, you will want to use chops that are at least 3/4-inch thick in order create a nice pocket.

Stuffing the pork chops makes this dish extra special but, if you are running short on time, you can skip this step. Simply place all of the stuffing mixture in the baking dish, place the browned pork chops on top, brush with the dressing and bake.

Miscellaneous cooking tips:
You can substitute apple cider for the apple juice.

Round out the meal with fresh steamed green vegetable such as broccoli or green beans.

Substitute STOVE TOP Stuffing for Pork for the chicken variety.

Roasted Red Potato Bites

Ingredients
1-1/2 lbs. red potatoes (about 15 small)
1 cup shredded cheddar cheese (about 4 oz.)
1/2 cup Hellmann's or Best Foods® Real Mayonnaise
1/2 cup sliced green onions
2 Tbsp. chopped fresh basil leaves (optional)
10 slices bacon, crisp-cooked and crumbled


Directions
Preheat oven to 400°F. On large baking sheet, arrange potatoes and bake 35 minutes or until tender. Let cool to handle.
Cut each potato in half, then cut thin slice from bottom of each potato. With small melon baller or spoon, scoop pulp from potatoes leaving 1/4-inch shell. Set aside shells and reserve pulp.
In medium bowl, lightly mash reserved pulp. Stir in remaining ingredients. Spoon or pipe potato filling into potato shells. Arrange filled shells on baking sheet and broil 3 minutes or until golden and heated through.

Chicken Wings Marinara

Ingredients
1 dozen chicken wings or 2 dozen drumettes
2 tablespoons olive oil
1 tablespoon garlic powder or granulated garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce
2 tablespoons Durkee Hot Sauce, or to taste
4 garlic cloves, chopped
Chopped fresh parsley, for garnish


Directions
Preheat oven to 400 degrees F.

If using whole wings, disjoint wings and remove tips; you should have 24 drumettes.

In a large bowl, toss the chicken with oil, garlic powder, salt and pepper. Arrange on a rack in a baking pan. Roast chicken in preheated oven until done, about 30 minutes.

Meanwhile, place the marinara sauce, hot sauce and raw garlic in a blender and blend to puree garlic. When wings are done, remove from the oven, and toss wings with half the sauce. Leave oven on. Return wings to oven for 10 minutes more.

Sprinkle the wings with parsley. Serve with the remaining sauce on the side to dip the wings into.

Caramel Brownies

Ingredients
9 ounces caramels, unwrapped
1 (14-ounce) can low fat sweetened condensed milk
1 (18 ¼ -oz) box light devil's food cake mix
½ cup (1 stick) light stick margarine, melted
½ cup semisweet chocolate chips


Directions
1. Preheat the oven to 350°F. Coat a 13x9x2-inch baking pan with nonstick cooking spray and dust with flour.
2. In the top of a double boiler or in the microwave, melt the caramels with 1/3 cup of the milk. Keep warm and set aside.
3. In a large mixing bowl, combine the cake mix, margarine, and remaining milk. Beat at high speed with a mixer until very well combined. Spread half of the dough into the bottom of the baking pan. Bake for 6 minutes, then sprinkle chocolate chips over the partially baked dough.
4. Spread the caramel mixture over the chocolate chips. Crumble the remaining dough on top. Return to the oven and continue baking for 15 minutes, or until the sides pull away from the pan. Do not overcook. Cool in the pan on a rack and cut into 48 squares.

Sautéed Spinach and Mushrooms

Ingredients
1 trimmed and thoroughly washed lb fresh spinach
1 tbsp butter
2 tbsp olive oil
2 crushed clove garlic
1 cleaned and sliced cup mushroom


Directions
1. Melt butter and olive oil in a large saute pan over medium-high heat.
2. Add mushrooms and crushed garlic cloves and saute for approximately 2 minutes.
3. Add spinach and continue stirring until spinach is wilted.
4. Season with freshly ground pepper and serve.

Cheese Puffs

Ingredients
1/2 grated lb Cheddar cheese
1/2 cup butter or margarine
1 cup flour


Directions
1. Mix ingredients together in large bowl. Roll dough into balls the size of large marbles.
2. Place on a greased cookie sheet and bake at 350°F for 15 minutes.
3. Variations: Use different cheeses, add chopped olives, mushrooms, toasted onions, garlic salt, parsley, or finely chopped ham when mixing.

Salmon on Mediterranean Couscous Salad

Ingredients
2 3/4-inch-thick salmon fillets; skin removed
1/4 cup balsamic vinegar
1 1/2 teaspoons whole grain mustard
2/2 teaspoon honey
garlic powder
kosher salt
freshly ground black pepper
lemon wedges (for serving)

Mediterranean Couscous Salad
3/4 cup couscous
1 cup low-sodium chicken broth
1/4 cup sun-dried tomatoes; finely chopped
1/4 cup pine nuts; toasted
1/4 cup jarred oil-packed roasted red peppers; chopped
1/3 cup green onions; thinly sliced
1/3 cup crumbled feta cheese
fresh basil; julienned (optional)
olive oil
salt
freshly ground black pepper


Directions
1. Turn broiler to high.
2. In a medium heavy bottom pot, combine vinegar, mustard and honey, bring to a rapid boil and let reduce slightly, approximately 2 minutes.
3. While this reduces, line a baking sheet with foil. Generously season both sides of salmon with garlic powder, kosher salt and pepper and place skin side down on the baking sheet.
4. Brush salmon with balsamic glaze.
5.Place under broiler to cook--approximately 8 minutes*.
6. While this is cooking prepare the Mediterranean couscous salad (see recipe below).
7. To serve, spoon couscous onto a serving plate. Top with salmon fillets. Serve with lemon wedges.

Mediterranean Couscous Salad
1. In a medium saucepan bring stock, 1/4 teaspoon salt and 2 teaspoons olive oil to a boil.
2. Stir in couscous, cover and remove from heat. Let stand 5 minutes.
3. Fluff couscous lightly with fork and stir in sun-dried tomatoes, green onions, feta cheese, pine nuts and roasted red peppers.
4. Season to taste with salt and pepper.
5. Sprinkle fresh basil over top.

Tip: Salmon is done when the center is opaque.*
Cook approximately 10 minutes for every inch of thickness.

Cherry Cupcakes

Ingredients
4 tablespoons butter or margarine
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, separated
1 cup plain flour
1/4 teaspoon baking powder
2 tablespoons cherry juice
2 egg whites
1 large bottle maraschino cherries
ground pecans
powdered sugar


Directions
In a large mixing bowl, cream margarine with sugars. Beat the egg yolks and add to the creamed butter-sugar mixture.
In another bowl, sift flour and baking powder and add to creamed mixture. Stir in cherry juice.
In a small bowl, beat egg whites with an electric mixer until stiff, but not dry. Fold into the batter gently.
Butter 2 miniature muffin tins. Sprinkle with ground pecans. Put one teaspoon of batter in each muffin tin, followed by a cherry. Cover with second teaspoon of batter. Sprinkle with pecans and bake for 10 minutes.
Roll cakes in powdered sugar while warm. Store for several days to enhance flavor.

Broiled Onion Toasts

Ingredients
1 cup Parmesan cheese
1 medium onion, finely chopped
1 cup mayonnaise
dash pepper
1 loaf of cocktail bread


Directions
1. Mix all ingredients together.
2. Spread mixture on little cocktail bread slices.
3. Broil 'open faced sandwiches' in the broiler until browned. Serve warm.

Chef Salad

Ingredients
1 small head iceberg lettuce, torn into pieces
2 cups cut-up cooked chicken
1/2 lb. cooked ham, cut into thin strips
1 cup cubed cheddar or Swiss cheese (about 4 oz.)
2 tomatoes, cut into wedges
2 hard-cooked eggs, sliced
3/4 cup Wish-Bone® Deluxe French Dressing


Directions
1. In salad bowl, arrange all ingredients except Wish-Bone® Deluxe French Dressing; chill.
2. Just before serving, toss with Dressing.

Mashed Potatoes

Ingredients
• 6 large Yukon Gold potatoes, peeled and cut into large chunks
• 1 box (or four cups) organic chicken broth
• 1-2 cups water
• 3-5 cloves garlic
• Pinch Salt and pepper
• 1/2 cup Parmesan cheese


Directions
1. Place potatoes in pot with broth, a bit of salt and garlic cloves. Add water to cover two inches above the potatoes.
2. Bring potatoes to a boil and cook until soft (but not falling apart).
3. Drain most of the liquid into a large measuring cup. Pour back in and smash potatoes with a hand masher, whisk or with electric beaters.
4. Add Parmesan cheese and extra broth/water until you reach desired consistency. Finish with fresh cracked black pepper.

Butterscotch Marble Blondie Drops

Ingredients
4 ounces semisweet chocolate, chopped
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups packed light brown sugar
2 teaspoons vanilla extract
3 large eggs


Directions
Position a rack in the middle of the oven. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
Put the chocolate in a heatproof container or the top of a double boiler, and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate until it is melted and smooth. Remove from the water and set aside.

Sift the flour, baking powder and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and vanilla until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during the mixing. Add the eggs and mix until blended, about 1 minute. On low speed, add the flour mixture, mixing just until it is incorporated.

Drop heaping tablespoons (about 3 level tablespoons each) of dough 3 inches apart onto the prepared baking sheets. Drizzle about 1/2 teaspoon of the melted chocolate over the top of each cookie. Using a small sharp knife, gently swirl the chocolate once or twice through the cookie to marbleize it.

Bake the cookies one sheet at a time until the tops feel soft but set and edges are lightly browned, about 11 minutes. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

Meat Loaf

Ingredient
2 onions, chopped or grated
2 pounds ground beef
1/2 cup seasoned bread crumbs
1 large egg, (or 2 small eggs)
2 tablespoons brown sugar
1 tablespoon dry mustard
2/3 cup BBQ sauce
1/2 teaspoon salt
1/2 teaspoon pepper


Directions
1. Preheat oven to 350° F; grease two loafpans and set aside.
2. Combine all ingredients in a large mixing bowl and mix well. Put into two greased loaf pans and bake for 30 minutes or until well done. Drain grease and serve. Slices well when cold for sandwiches.

Cook's Notes: This meatloaf freezes well in a freezer bag or tinfoil. After draining loaf, remove it from the pan and wrap in foil or place in bag, freeze immediately. To reheat, place frozen loaf back into loaf pan, cover with tinfoil and heat 350° F oven until heated through, approximately 20 minutes.

4. Variations: You can also make mixture into large patties and barbecue on medium grill heat. Or, use a muffin tin as your cooking pan - simply reduce the cooking time. Small individual 'meatloaf muffins' freeze well for individual servings.

Mexican Green Bean Salad

Ingredients
1 lb. green beans
1/2 C. extra virgin olive oil
2 jalapeno peppers, seeded and chopped
1 Tbsp. vinegar
2 Tbsp. lemon juice
1 Tbsp. onion, minced
1 Tbsp. parsley, minced
1 Tbsp. fresh cilantro, minced


Directions
Steam green beans until tender-crisp, about 15 min. Drain.
Whisk together other ingredients and pour over warm green beans. Allow to marinate at least 1/2 hr..
Serve at room temperature or chilled.

Per Servings: 280 Cal (84% from Fat, 3% from Protein, 13% from Carb); 2 g Protein; 27 g Tot Fat; 10 g Carb; 4 g Fiber; 46 mg Calcium; 1 mg Iron; 8 mg Sodium; 0 mg Cholesterol

Mexican-Style Three Bean Salad

Ingredients
1 can green beans
1 can garbanzo beans
1 can kidney beans
1 C. chopped green bell pepper
1/2 C. chopped red onion
1 C. cider vinegar
1 C. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 C. canola oil
1 envelope taco seasoning mix


Directions
Drain all canned beans. Mix together with green bell pepper and onion. Set aside.

Mix together remaining ingredients, except taco seasoning. Pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or 24 hr., stirring occasionally.

Drain, reservings a sm. amount of marinade. Stir taco seasoning into reserved marinade. Toss with salad ingredients.

Spicy Gingerbread Cookies

Ingredients
1/2 cup margarine, butter, or solid vegetable shortening, softened
1/2 cup granulated sugar
1 large egg
1/2 cup molasses
3 cups all-purpose flour
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Directions
1. In large bowl with electric mixer at medium speed, beat margarine and sugar until light and fluffy, beat egg in well, beat in molasses.

2. In second bowl combine flour, ginger, baking soda, cinnamon, salt, and pepper, at low speed, beat gradually into margarine mixture. Refrigerate dough, wrapped in plastic wrap, at least 2 hours or overnight.

3. Heat oven to 350 degrees F. Work with half dough at a time, keep remainder chilled. On lightly floured work surface, roll out to 1/8-inch thickness, cut into desired shapes. Reroll trimmings to make more cookies of desired shapes.

4. Place shapes on lightly greased cookie sheets, spacing about 1 inch apart, bake 6 to 9 minutes, depending on shape and size of cookies, until firm to touch. Remove cookies immediately to wire racks to cool.

Sesame Broccoli

Ingredients
1 tablespoon soy sauce
1 tablespoon sesame oil
1/4 cup dry vermouth or sake
2 teaspoons honey
2 heads broccoli, cut into flowerets
1 tablespoon sesame seeds, toasted


Directions
Combine soy sauce, sesame oil, wine, and honey in a bowl. Set aside. Steam broccoli until tender. Toss broccoli and dressing together. Sprinkle sesame seeds over broccoli and serve.

Rice with Toasted Almonds

Ingredients
2 cup rice
4 cup chicken broth
salt
pepper
1/2 cup slivered almonds


Directions
1. Cook the rice in the chicken broth until all of the liquid is absorbed.
2. Season to taste.
3. In a small skillet melt the butter and cook the almonds until golden brown.
4. Add to the rice and serve hot.

Ginger Orange Tuna

Ingredients
1/2 cup freshly squeezed orange juice
2 tbsp. all fruit orange marmalade
1 1/2 tbsp. ginger root, peeled and minced
1 1/2 tbsp. canola oil
1 1/2 lb tuna steak
1 1/2 cup orange, sectioned
1 cup chopped scallion


Directions
1. In a small bowl mix together the orange juice, marmalade, ginger, and oil.
2. Place the tuna in a single layer on a shallow rimmed dish.
3. Pour the marinade over the tuna and marinate for 30 minutes, flipping the tuna once.
4. Coat a broiling pan with nonstick spray.
5. Place the tuna steaks on the broiling pan and place the marinade in a heavy medium saucepan.
6. Broil the steaks about 6 inches from the broiler for about 5 minutes on each side, or until cooked through.
7. Add the orange sections and scallions to the saucepan and bring to a boil.
8. Boil for 2 minutes.
9. Serve the steaks topped with the orange ginger sauce.

Zan-z-Bar Milk Tart

Ingredients
3 tablespoons butter, melted
3 tablespoons flour
1 cup sugar
1/2 teaspoon cinnamon
1 9 inch tart shell, blind baked
2 large eggs
1 vanilla bean, split or 1 tbls vanilla extract
3/4 quart heavy cream


Directions
make roux with butter and flour(melt butter and add flour. Cook until carmel brown. Stir constantly or it will burn). In another pot, combine cream, sugar, cinnamon, and vanilla and heat to a strong simmer. Slowly add cream to roux. Stirring constantly and cook over low heat for approximately 5 minutes. Cool mixture. After mixture has cooled, stir in whipped whole eggs. Pour into pie shell and bake for 1 hour Cool to room temperature and garnish with fresh berries and melted chocolate. Best served at room temperature.

Zucchini with Toasted Almonds and Pecorino

Ingredients
1/4 cup extra-virgin olive oil, plus more for serving
1/4 cup sliced almonds
3 to 4 small zucchini, sliced lengthwise into 1/8-inch-thick slices, then crosswise into matchsticks (about 5 cups)
Salt
Freshly ground black pepper
4 ounces Pecorino Romano, thinly sliced into 12 triangular sheets with an old-fashioned cheese slicer or very sharp knife, or shaved into shards with a vegetable peeler.


Directions
Divide the oil among 2 large, heavy-bottomed skillets and heat it over high heat. When the oil is hot but not smoking, add half of the almonds to each pan. Cook, tossing or stirring, until the almonds are golden brown, approximately 30 seconds. Add half of the zucchini to each pan and toss or stir to coat the zucchini with the hot oil, just a few seconds. Remove the pans from the heat, season with salt and pepper, and return to the heat for 30 seconds, tossing to distribute the seasoning.
Divide the zucchini and almonds among 4 warm salad plates, drizzle with extra-virgin olive oil, arrange the Pecorino sheets in a pyramid over each serving, and get it to the table while it's still nice and hot.

Tomato-Chicken Stew

Ingredients
2 lb boneless skinless whole chicken breast
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp onion powder
1/4 tsp paprika
1 tbsp vegetable oil
1 chopped onion
1 cored and chopped green bell pepper
1 (8-ounce) can tomato sauce
1/2 cup chicken broth


Directions
1. Cut the chicken into 1-inch cubes and pound until tender.
2. Place the flour on a large plate and mix in the salt, pepper, onion powder, and paprika.
3. Dredge the chicken pieces in the seasoned flour.
4. In a medium skillet or a shallow flameproof casserole, heat the oil over moderate heat.
5. Add the onion and green pepper and saute for about 5 minutes, or until the onion is soft.
6. Remove the vegetables from the skillet and set aside.
7. Add the chicken to the skillet and brown on both sides.
8. Return the vegetables to the skillet and pour the tomato sauce over.
9. Add the broth, cover, and simmer until the chicken is tender, about 10 to 15 minutes.

Corn & Black Bean Salad

Ingredients
1 (15-ounce) can cooked black beans, drained
1 (10-ounce) can corn kernels, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 green onions, sliced
2 tablespoon minced parsley
1 tablespoon vegetable oil
2 tablespoons lime juice
Freshly ground black pepper, to taste


Directions
In large bowl, toss together ingredients, except pepper. Generously sprinkle salad with pepper. Cover and refrigerate 2 to 24 hours before serving.
Makes 4 cups. Serving size about 1/2 cup.

Nutrition Facts
Calories 120 calories
Protein 6 grams
Fat 6 grams
Sodium 60 milligrams
Cholesterol 66 milligrams
Saturated Fat 0 grams
Carbohydrates 20 grams
Fiber 5 grams

1/2 cup mayonnaise

Ingredients
4 cups fresh or frozen cranberries, ground in food processor
2 cups granulated sugar
1 (20-ounce) can crushed pineapple, undrained
1/2 cup pecans, chopped
1 cup heavy cream, whipped
1 cup miniature marshmallows


Directions
Mix cranberries and sugar and let stand for 2 hours. Add pineapple, and pecans. Mix well. Fold in whipped cream and marshmallows. Let stand overnight before serving. Attractive served in leaf lettuce cups.
Makes 12 servings.

Nutrition Facts
Amount Per Serving
Calories: 235
Calories from fat: 66
Total fat: 7 gm
Saturated fat: 3 gm
Cholesterol: 14 mg
Sodium: 6 mg
Carbohydrate: 44 gm
Protein: 1 gm

Citrus Slaw

Ingredients
1/2 cup mayonnaise
2 tablespoons thawed frozen orange juice concentrate
1 teaspoon sugar
1/4 teaspoon each salt and black pepper
3 cups shredded cabbage (red or green)
1 cup shredded carrot
1/2 of a green bell pepper, thinly sliced
2 tablespoons golden raisins


Directions
Stir together mayonnaise, orange juice concentrate, sugar and salt and black pepper. Stir in shredded cabbage, carrot, green bell pepper, and golden raisins. Mix to coat, cover and keep in refrigerator until ready to serve.

Cherry Berry Salad

Ingredients
2 cups pitted fresh Northwest Rainier cherries
2 cups pitted fresh Northwest red sweet cherries
1 cup fresh blueberries
1 cup cored diced apples
Honey Lime Dressing (recipe follows)
Combine all ingredients and mix well. Add Honey Lime Dressing. Refrigerate until served.
Makes 6 servings.

Honey Lime Dressing:
Combine 2 tablespoons olive oil, 1 tablespoon each fresh lime juice and honey, 2 teaspoons minced fresh mint, 1/2 teaspoon shredded lime peel and 1/8 teaspoon salt; mix well. Makes about 1/3 cup.

Tips:
Fresh blackberries, raspberries or halved strawberries may be substituted for blueberries.
Fresh pineapple or orange may be added to salad.
Nutritional Analysis Per Serving: 150 Cal., 1 g pro., 6 g fat (31% Cal. from fat), 26 g carb., 0 mg chol., 2 g fiber, 49 mg sodium.