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.