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.

Blueberry-Orange-Onion Salad + Blueberry Sour Cream Dressing

Blueberry-Orange-Onion Salad
Ingredients
1 orange, peeled, the pith removed and sliced thinly
1 Vidalia onion, thinly sliced (or other sweet variety of onion)
Salad greens, torn into bite-sized pieces
1 cup blueberries

Directions
Blueberry Sour Cream Dressing (recipe follows)
Arrange orange and onion slices over a bed of salad greens. Sprinkle blueberries on top. Serve with Blueberry Sour Cream Dressing.



Blueberry Sour Cream Dressing
Ingredients
1 cup sour cream
2 tablespoons white wine vinegar
2 tablespoons crushed blueberries
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
Combine all ingredients until well blended. Serve with Blueberry-Orange-Onion Salad.

Grapefruit and Black Bean Salad

Ingredients
Lettuce leaves
2 Florida Grapefruit, peeled, thinly sliced and seeded
1 (15-ounce) can black beans, rinsed and drained
1 medium cucumber, halved lengthwise and sliced
1 cup cubed canned papaya, drained
2 ounces reduced-fat Monterey Jack cheese, cut into 1/4-inch cubes
1/2 cup 100% Florida Grapefruit Juice
3 tablespoons snipped fresh cilantro
2 teaspoons honey
1/4 teaspoon ground cumin


Directions
Line 4 salad plates with lettuce. Arrange grapefruit slices on plates. Arrange beans, cucumber, and papaya in mounds on lettuce. Sprinkle with cheese.
For dressing, in a screw-top jar combine grapefruit juice, cilantro, honey and cumin. Cover and shake well. Drizzle some of the dressing over the salads.

Grilled Lamb, Potato, Bean and Mushroom Salad

Ingredients
3/4 cup Dijon mustard
1/2 cup fresh lemon juice
3 2-ounce cans anchovies, drained, oil reserved, anchovies chopped
1 1/3 cups oil
1 1/2 cups (packed)chopped fresh basil
1 cup chopped shallots
1 5 1/2-pound leg of lamb, fat trimmed, boned, and butterflied (about 3 1/2 pounds boned)
3 pounds small red-skinned potatoes, cut into 3/4-inch pieces
2 pounds yellow wax beans, trimmed
1 pound mushrooms, sliced
Spinach leaves
Fresh basil sprigs


Directions
Mix mustard and lemon juice in medium bowl. Mix in anchovy oil. Gradually whisk in olive oil. Add anchovies, chopped basil, and shallots. Season dressing with salt and pepper. Open lamb in large glass baking dish. Pour 1 1/3 cups dressing over, turning to coat both sides. Cover lamb and remaining dressing separately and chill at least 6 hours or overnight. Bring dressing to room temperature before using.
Cook potatoes in large pot of salted water just until tender, about 15 minutes. Drain well. Transfer to large bowl. Add 1 1/2 cups reserved dressing to warm potatoes and toss gently to coat. Cook beans in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Rinse with cold water, drain well. Add beans and mushrooms to potatoes. Mix in 1/2 cup reserved dressing. Season to taste with salt and pepper.
Prepare barbeque (medium-high heat). Sprinkle lamb with salt and pepper. Place lamb on grill and cook until thermometer inserted into thickest part of meat registers 135*F (57*C), brushing with remaining marinade from baking dish , about 12 minutes per side for medium-rare. Transfer to platter and let stand at least 15 minutes.
Line large platter with spinach leaves. Mound potato salad in center. Cut lamb across grain in diagonal slices. Arrange sliced lamb around edges of platter. Drizzle lamb with remaining reserved dressing. Garnish salad with fresh basil sprigs and serve.

Hot Asparagus Egg Salad

Ingredients
4 Kaiser rolls
1 (0.9-ounce) package Hollandaise sauce mix
1 teaspoon cornstarch
1 1/4 cups water
1 teaspoon lemon juice
2 cups fresh asparagus pieces, cooked, drained OR 1 (10-ounce) package frozen asparagus cuts, cooked, drained
1/2 cup chopped lean cooked ham
1 (4-ounce) can sliced mushrooms, drained
4 hard-cooked eggs, sliced


Directions
Cut 1/2 inch off tops of rolls. From the bottom piece, remove inside crumb, leaving 1/2-inch border on bottom and sides. Place rolls and tops on baking sheet in preheated 400°F oven until crisp and lightly browned, about 6 to 8 minutes.
Empty sauce mix into medium saucepan. Stir in cornstarch. Slowly stir in water and blend until smooth. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat and stir in lemon juice.
Stir in asparagus, ham and mushrooms. Gently fold in eggs. Cook over low heat just until heated through, about 2 or 3 Minutes. Place rolls on serving plates and fill each with about 1 cup of mixture.

Baby Spinach with Nut-Crusted Mozzarella

Ingredients
2 cups nuts, toasted (such as almonds, pecans, walnuts)
3/4 teaspoon seasoned salt - divided use
1 1/2 cups all-purpose flour - divided use
1 large egg
1 tablespoon milk
1 pound fresh mozzarella cheese, cut into 8 (1/4-inch-thick) slices
Salt and freshly ground black pepper to taste
1/2 cup plus 3 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 medium red onion, thinly sliced
2 tablespoons minced shallots
1 tablespoon minced garlic
1/4 cup rice wine vinegar
1 tablespoon honey
8 cups fresh spinach, well washed and tough stems removed, and torn into small pieces


Directions
In a food processor, finely chop the pecans. Add 1/2 teaspoon seasoned salt and 1/2 cup of the flour to form a coarse meal. Set aside.
In a shallow bowl, combine the remaining 1 cup flour with the remaining 1/4 teaspoon seasoned salt. Set aside.
For the egg wash, whisk the egg and milk together in another shallow bowl; set aside.
Season both sides of the cheese slices with salt and pepper. Dredge each slice in the flour, tapping off any excess, then dip each slice in the egg wash, allowing the excess to drip off; then dredge the slices in the pecan meal to coat both sides. Set aside for several minutes to allow the coating to "set".
In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring, until they caramelize, 10 to 12 minutes. Add the shallots and garlic and cook, stirring for 1 minute. Whisk in 1/2 cup of the olive oil, the vinegar, and the honey and season with salt and black pepper. Remove from the heat. Set aside.
In a large frying pan over medium heat, heat the remaining 2 tablespoons olive oil. Pan-fry the cheese until the crust is golden, 1 to 2 minutes on each side. Drain on paper towels.
Toss the spinach with the caramelized onion/honey dressing and season with salt and pepper, if desired.
To serve, divide the greens into 4 equal portions in the center of 4 salad plates. Arrange 2 slices of cheese around the greens on each plate.

Mushroom Chicken Piccata

INGREDIENTS
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1 egg
2 tablespoons milk
6 skinless, boneless chicken breast halves
4 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/4 cup chopped onion
1 cup chicken broth
1/2 cup white wine
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon chopped fresh parsley, for garnish


DIRECTIONS
In a shallow dish or bowl, mix together flour, salt and paprika. In a separate dish or bowl mix together egg and milk. Dip chicken pieces in egg mixture, then in seasoned flour.
In a large skillet, heat butter or margarine over medium high heat. Saute chicken pieces until golden brown. Add mushrooms and onion and saute for 3 to 5 minutes.
In a medium bowl combine the broth, wine, lemon juice and cornstarch. Mix together and pour mixture over chicken and mushrooms. Reduce heat to medium low and let chicken mixture simmer for 25 minutes or until chicken is cooked through and juices run clear. Sprinkle with parsley and serve

Chicken Piccata

INGREDIENTS
4 skinless, boneless chicken breasts
1 egg
3 tablespoons lemon juice
1/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/4 cup butter
2 teaspoons chicken bouillon powder
1/2 cup boiling water


DIRECTIONS
In a small bowl, beat the egg together with 1 tablespoon of the lemon juice. Set aside.
In a shallow bowl or dish mix together the flour, garlic powder and paprika. Dip the chicken in the egg/lemon mixture, then in the seasoned flour.
In a large skillet, melt butter/margarine and brown the coated chicken pieces.
Dissolve the bouillon in the boiling water, then add the remaining 2 tablespoons of lemon juice. Pour liquid into skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender. Garnish as desired and serve.

Grilled Chicken Salad

INGREDIENTS
4 boneless, skinless chicken breast halves
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons lemon pepper
2 Vidalia onions, thickly sliced
4 large mushroom caps, chopped
1 cup mayonnaise
hot sauce to taste
salt and pepper to taste


DIRECTIONS
Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.

Dill Lemon Chicken Pasta Salad

INGREDIENTS
20 pounds skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
3 stalks celery, chopped
5 pounds lemon penne pasta
12 cups mayonnaise
1 cup lemon juice
2 teaspoons dried dill weed
4 cups buttermilk


DIRECTIONS
In a large bowl combine the chicken, celery and pasta and toss together. In a separate large bowl, combine the mayonnaise, lemon juice and dill weed and mix well, then stir in buttermilk.
Add lemon dill mixture to chicken mixture and toss to coat. Cover bowl, chill for 20 minutes, and serve.

Lemon Chicken Salad

INGREDIENTS
1 cup creamy salad dressing, e.g. Miracle Whip ™
1/4 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toasted


DIRECTIONS
In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

Just Peachy Chicken Salad

INGREDIENTS
1 cup mayonnaise
1/4 cup peach juice
2/3 cup whipped heavy cream
salt and pepper to taste
4 cups cubed, cooked chicken
3 cups pitted and diced fresh peaches


DIRECTIONS
In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve.

Sweet and Sour Chicken Salad

INGREDIENTS
1/3 cup sour cream
3 tablespoons mayonnaise
1 tablespoon white vinegar
1 tablespoon apricot jam
1/4 cup sliced green onion
3 fresh apricots, pitted and diced
1 cup chopped celery
1 pound diced cold, cooked chicken


DIRECTIONS
In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.

Sweet and Sour Salad

INGREDIENTS
1 cup vegetable oil
3/4 cup white sugar
1/2 cup red wine vinegar
3 teaspoons soy sauce
1 cup chopped walnuts
1 (3 ounce) package ramen noodles
4 tablespoons butter
1 head romaine lettuce- rinsed, dried and chopped
1 head fresh broccoli, chopped
1 bunch green onions, chopped


DIRECTIONS
Whisk together the oil, sugar, vinegar and soy sauce. Make at least a day ahead and refrigerate.
Melt butter in a frying pan over medium heat. Add crushed noodles and walnuts; toast until warm.
In a salad bowl, combine the Romaine, broccoli, and green onions. Add the dressing, toss and sprinkle with ramen and walnut mixture.

Salad with Prosciutto and Caramelized Pears and Walnuts

INGREDIENTS
2 cups fresh orange juice
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 tablespoon white sugar
1 tablespoon white wine
salt and pepper to taste
3/4 cup extra virgin olive oil

1 tablespoon butter
2 pears - peeled, cored and cut into wedges
1 cup walnut halves
1/2 cup white sugar
1/4 cup water
1/4 pound prosciutto, cut into thin strips
2 romaine hearts, rinsed and torn


DIRECTIONS
In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

Romaine and Mandarin Orange Salad with Poppy Seed Dressing

INGREDIENTS
6 slices bacon
1/3 cup apple cider vinegar
3/4 cup white sugar
1/2 red onion, coarsely chopped
1/2 teaspoon dry mustard powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 teaspoon poppy seeds
10 cups torn romaine lettuce leaves
1 (10 ounce) can mandarin orange segments, drained
1/4 cup toasted slivered almonds


DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

Orange Romaine Salad

INGREDIENTS
1/4 cup red wine vinegar
3/4 cup vegetable oil
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced


DIRECTIONS
In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

Mandarin Almond Salad

INGREDIENTS
1 head romaine lettuce - rinsed, dried and chopped
2 (11 ounce) cans mandarin oranges, drained
6 green onions, thinly sliced
2 tablespoons white sugar
1/2 cup sliced almonds
1/4 cup red wine vinegar
1/2 cup olive oil
1 tablespoon white sugar
1/8 teaspoon crushed red pepper flakes
ground black pepper to taste


DIRECTIONS
In a large bowl, combine the romaine lettuce, oranges and green onions.
Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

First Class Bleu Cheese Salad

INGREDIENTS
1 hard-cooked egg, sieved or finely chopped
8 romaine lettuce leaves, torn into bite size pieces
1/2 cup blue cheese dressing
1/4 cup toasted sliced almonds
1/4 cup crumbled blue cheese


DIRECTIONS
In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese. Divide between two serving plates.

Apple Blue Cheese Salad

INGREDIENTS
1 Granny Smith apple, cored and julienned
1 cup balsamic vinaigrette salad dressing
1 cup crumbled blue cheese
1/2 cup chopped pecans
4 slices turkey bacon
6 cups torn romaine lettuce


DIRECTIONS
Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate.
Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble.
In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.

Blue Cheese and Dried Cranberry Tossed Salad

INGREDIENTS
4 hearts of romaine lettuce, chopped
1/2 English cucumber, sliced
3/4 cup grape tomatoes, halved
1/2 cup chopped toasted pecans
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
3/4 cup balsamic vinaigrette


DIRECTIONS
Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

Tangy Pear and Blue Cheese Salad

INGREDIENTS
1/3 cup ketchup
1/2 cup distilled white vinegar
3/4 cup white sugar
2 teaspoons salt
1 cup canola oil
2 heads romaine lettuce, chopped
4 ounces crumbled blue cheese
2 pears - peeled, cored and chopped
1/2 cup toasted chopped walnuts
1/2 red onion, chopped


DIRECTIONS
In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

American-Italian Pasta Salad

INGREDIENTS
1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk


DIRECTIONS
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.
In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.

Authentic German Potato Salad

INGREDIENTS
3 cups diced peeled potatoes
4 slices bacon
1 small onion, diced
1/4 cup white vinegar
2 tablespoons water
3 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon chopped fresh parsley


DIRECTIONS
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Pizza Salad

INGREDIENTS
1 (16 ounce) package small shell pasta
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tomato, chopped
5 green onions, chopped
1 (4.5 ounce) can sliced mushrooms, drained
2 1/2 ounces sliced pepperoni sausage
1 (2.25 ounce) can sliced black olives, drained
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup Italian-style salad dressing
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese


DIRECTIONS
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, red bell pepper, green bell pepper, tomato, green onions, mushrooms, pepperoni, olives, garlic, oregano, salt and pepper. Toss together and refrigerate until chilled.
Before serving, add dressing and cheese; mix together well.

Wedge Salad with Elegant Blue Cheese Dressing

"This a great salad to have for a simple lunch or to serve with a nice dinner. Fresh ingredients make this salad very elegant and the wedge presentation makes it a great starter for a special occasion dinner. It is best to chill the dressing for 24 hours prior to serving."

INGREDIENTS
1/2 pound crumbled blue cheese
1/4 cup sour cream
1/3 cup buttermilk
1/2 cup mayonnaise
1/4 cup red wine vinegar
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons white sugar
1 clove garlic, minced
ground black pepper to taste

1 head iceberg lettuce, cut into 8 wedges
2 roma tomatoes, diced
1 small red onion, thinly sliced
1/2 pound crumbled blue cheese


DIRECTIONS
Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

Mexican Cucumber Salad

"A combination of cool and crunchy vegetables with a zap of crushed red pepper and other seasonings."


INGREDIENTS
1 medium cucumber, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 (16 ounce) can stewed tomatoes, drained and sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons red wine vinegar
1 tablespoon crushed red pepper flakes
1/2 teaspoon garlic, minced
1/2 teaspoon cumin
1/4 teaspoon dried cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper


DIRECTIONS
In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.

Chocolate Kahlua Heaven

Ingredients
1/2 cup plus 1 tablespoon very cold fat-free milk
1/4 cup Kahlua or other coffee-flavored liqueur
1 envelope (1.5 ounces) sugar-free, low-fat chocolate mousse mix
1 tablespoon unsweetened cocoa powder
2 chocolate graham crackers, crushed into fine crumbs
1 cup thawed fat-free frozen whipped topping
In a large bowl, combine milk, Kahlua, mousse mix and cocoa. Whip with an electric beater on low speed until blended. Slowly increase the speed to high, and whip for 5 minutes or until fluffy.


Directions
In each of 4 large wine glasses or glass dessert bowls, layer 1/4 cup of the mousse, 2 teaspoons of crumbs and 2 tablespoons of topping. Repeat layering once more, using the remaining ingredients except for about 1/8 teaspoon of graham cracker crumbs. Sprinkle the top of each serving with a few of the remaining graham cracker crumbs. Refrigerate for at least 2 hours before serving.


Makes 4 servings. Stats per serving: 145 calories, 3 g protein, 22 g carbohydrates, 3 g fat (2 g saturated), less than 1 mg cholesterol, 1 g fiber, 43 mg sodium

BBQ Turkey Breast

Ingredients
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds Skinless Turkey Breast Roast
1 teaspoon extra-virgin olive oil
2 tablespoons barbecue sauce (7 grams carbs or less per 2 tablespoons)
1/4 cup water


Directions
Preheat oven to 350 degrees F. Mist an 8" x 8" pan with olive oil spray. Combine the garlic powder, salt and pepper.

Place turkey on a cutting board. With a fork, pierce each side deeply about 25 times. Drizzle on oil and rub to coat evenly. Sprinkle on reserved seasoning mixture. Rub to coat. With smooth side of the breast down, drizzle on half of the barbecue sauce, rubbing to coat. Place the turkey, smooth side up, in pan. Rub remaining BBQ sauce over top. Pour water into the pan, taking care not to pour it over the turkey.

Bake for 35 to 40 minutes, or until a thermometer inserted in the thickest portion registers 160 degrees F and the juices run clear. Remove from the oven. Let stand for 10 minutes. Place the turkey on a clean cutting board. Carve against the grain into thin slices, or cut into cubes.

Make 5 (4-ounce) servings. Per serving: 160 calories, 34 g protein, 2 g carbohydrates, 3 g fat (trace saturated), 54 mg cholesterol, trace fiber, 248 mg sodium

Lime Cheesecake

Ingredients
1 3/4 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1/2 cup fresh lime juice (about 5 limes)
3 eggs
Whipped cream


Directions
1. Preheat the oven to 350 degrees F. Make the crust by combining the graham cracker crumbs with the butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter. Keep it crumbly.
2. Press the crumbs onto the bottom and about one half of the way up the sides of an 8-inch springform pan. You don't want the crust to form all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
3. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
4. Add the lime juice and eggs and continue to beat until smooth and creamy.
5. Pour the filling into the pan. Bake for 60 to 70 minutes. If the top of the cheesecake is turning light brown, it's done. Remove from the oven and allow it to cool.
6. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Serve with a generous dollop of whipped cream on top.

Thai Tofu Stir Fry

Ingredients
1 sliced into bite-sized chunks package firm tofu
2 tbsp organic, unsweetened peanut butter
3/4 cup light soy sauce
1 tsp spicy Chinese mustard
1 tbsp sesame seeds
3/4 cup water
sesame oil
1 chopped red bell pepper
1 chopped yellow bell pepper
1 sliced carrot
2 sliced stalk celery
1 chopped medium white onion
2 large chopped handful fresh green beans
1 large sliced handful mushrooms
1/2 sliced roughly head broccoli


Directions
1. Mix peanut butter, 4 tablespoons of the soy sauce, mustard and sesame seeds. Coat tofu with mixture. Refrigerate, covered, for 2 hours (or longer for more potent flavor).
2. In a skillet, heat water and remaining soy sauce to a boil. Add veggies. Begin with firmest (broccoli, carrot, etc.) and finish with softest.
3. When veggies are still slightly firm, remove from heat. Drain off remaining liquid. Sprinkle a few drops of sesame oil over veggies for a tasty nutty flavor. Set aside.
4. In same skillet over medium-high heat, add a few drops of sesame oil. Toss tofu chunks with oil until heated through. Remove from heat. Serve veggies over brown rice topped with spicy tofu chunks. Serves 6.

Cream of Avocado and Cucumber

Avocados are high in calories -- but these are high-quality calories, which means that they are loaded with nutrition.

Serving: Serves: 4
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients
1 1/4 cups avocado pulp, tightly packed
2 1/4 cups peeled, seeded, and diced cucumber
2 tablespoons fresh lime juice or lemon juice
1 cup soy milk
1/8 to 1/4 teaspoon white pepper
2 teaspoons minced garlic
5 tablespoons white miso
2 teaspoons dill weed
Thinly sliced scallions, for garnish


Directions
Put all of the ingredients except the scallions into a blender and blend until smooth. Cool and serve, garnished with the scallions. If ingredients are cold to start with, the soup may be served immediately. If the soup is left in the refrigerator for long, the surface may oxidize and turn dark. If it does, simply skim off the surface and use the rest. The flavor is not affected by the oxidation, but the soup does not look as appetizing.

Asian Shrimp Salad With Spicy Peanut Dressing

As the days get colder and leaves fall, a warmed salad fills not only the belly but also comforts the soul. One will love the hot and cold combination of this salad.

Ingredients
1 romaine lettuce , shredded
1 English cucumber, finely sliced
1 1/2 cup cherry tomatoes, halved
1/4 cup minced shallot or onion
4 cups rice noodles, cooked to packet instructions
16 large shrimp, whole, seared and cooked through
2 tablespoons finely chopped green onion

Toasted sesame seeds
Cilantro sprigs and chopped roasted peanuts to garnish

Peanut Sauce
1 tin coconut milk
2 juicy garlic cloves, minced (not the jarred please)
1 tablespoon Thai red curry paste
3 tablespoons sugar
1 cup ground roasted unsalted peanuts


Directions
1. Combine all the sauce ingredients in a small saucepan and simmer for 15 minutes, stirring constantly ( be sure to keep stirring, as once thickened, has a tendency to catch on the bottom).

2. In a large bowl toss lettuce, cucumber, tomatoes and shallot together and divide among 4 plates. Top with warm rice noodles, seared shrimp and hot peanut sauce. Sprinkle with toasted sesame seeds.

3. Feel free to garnish dish with roasted peanuts and sprigs of cilantro, and serve.