Pumpkin Gingerbread Flan

1 pkg (14.5 oz) gingerbread cake mix (plus ingredients to make cake)
1 pkg (3.4 oz) butterscotch instant pudding and pie filling
¾ c. cold milk
1 can (15 oz) solid pack pumpkin
12 oz frozen whipped topping, thawed, divided
½ c. pecans, chopped
½ t. ground nutmeg
½ t. Cinnamon

Preheat over 350. Lightly spray 2 flan pans with Pam. Place parchment circles in bottom of each pan. Prepare cake mix according to package directions. Divide batter evenly between pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Turn out onto cooking rack, cool completely. Whisk pudding mix into milk, mix well. Whisk in pumpkin; mix until smooth. Gently fold in 3 cups of the whipped topping, Divide pudding mixture evenly between cakes. Sprinkle chopped pecans evenly over each flan. Decorate with remaining whipped topping around ede of each flan. Combine cinnamon and nutmeg and sprinkle over whipped topping

Yield: 16 servings (8 servings per flan)

Approx. 240 calories and 11 grams of fat per serving.

Robin's Can It Be Soup

Robin says this is a weight watchers thing; 1 c = 1 point

2 cans diced tomatoes (the kind that has garlic and onion in them)
1 can Rotel (original)
1 can green beans
1 can black beans
1 can shoepeg white corn
1 can mixed vegetables
1 can minestrone soup (Campbell’s new harvest variety – not condensed)

No need to drain. Just combine them in a large pan and cook til it simmers – or in the crockpot. (Robin actually used all Hyvee brand stuff except the Rotel and the Campbell’s soup.) "I thought it tasted just fine. Cheap and easy – very good combination!"

Butternut Squash Apple Soup Recipe

1 butternut squash, cut in half with seed removed

pat of butter

1 yellow onion, chopped

1 rib of celery, chopped
I carrot, chopped
1 Tbsp butter
1 tart green apple, peeled, cored, chopped(squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper

Preheat oven to 375. Lightly coat the cut side of the butternut squash with butter and place on a baking sheet cut side down. Roast in the oven for about 30 minutes or until a knife pierces the flesh easily. Cool enough to handle; then scoop out the flesh. Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add the apple, and broth. Bring to boil. Simmer for 10 minutes; add the squash and heat through. Puree. Add spices to taste.
Serves 4-6.

Neely's Brocolli Pasta Slaw

1/2 pound bow tie pasta, cooked and cooled
1 (16-ounce) bag shredded broccoli slaw
1 cup slivered almonds
1 cup dried cranberries
1/2 cup lowfat plain yogurt
1/4 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon cayenne
Salt and freshly ground black pepper


Cook pasta in boiling salted water until al dente. Cool.
Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.

Breakfast in a Cookie

This is a brilliant way to get your bowl of outmeal, milk and fruit all in a convenient cookie. This recipe makes a lot so you can freeze plenty for weeks of quick breakfasts, dessserts and snacks.

Position oven racks to accommodate 2 sheets at a time in the cneter of over. Preheat oven to 375 degrees. Coat nonstick cookie sheets with cooking spray.

Mix together in a small bowl and set aside to soad for 10 minutes:
1 cut oat bran
3/4 c orange juice

Meanwhile...combine in a large bowl, using an electric mixer, until smooth:
1 c + 1 T applesauce, unsweetened
2 T canola oil
1 c honey
1/3 c firmly packed brown sugar
3 large eggs
1 1/2 T vanila extract
1 T grated orange rind or 2 tsp orange extract

Measure into a sifter and sift over applesauce mixture:
1 1/2 c whole-wheat flour
1 1/2 c all-purpose flour
1 T baking powder
1 1/2 t baking soda

Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a storng wooden spoon.
1 c non-fat dry milk
2 1/2 c oats (quick-cooking or old fashioned)
1 c nuts
1 c raisins
1 c ground flax seed (optional)

Drop by slightly heping tablespoons 1" apart. (To save time, load cookie sheets up with as many cookies as possible, baking 2 trays at a time. Stagger trays 1 to the left and 1 ot the right, to allow air circulation around each outer edge.) Bake until lightly browned for 12 to 14 minutes.

Nutrition information for 2 cookies:
Calories 210
Calories from fat 26%
Fat 6 grams
Saturated fat .6 grams
Fiber 4 grams
Cholesterol 22 mg
Sodium 170 mg
Protein 6 grams
Total Carbohydrate 35 grams
Sugars 17 grams

Kate's Rolled Pizza

Kate fixed this delicious meal for us as the first dinner in our new house in North Kansas City. Yummmmm.

Dough
1 1/2 c water
1/2 c olive oil
1 pkg. yeast-active dry
4 c bread flour
1 t salt
2 med. garlic cloves/minced garlic

Warm water/olive oil in mixing bowl. Add yeast - whisk until dissolved. Whisk cup of flour. Cover with dam towel and let sit in a warm place for 1/2 hour until small bubbles appear. Stir in the rest of the flour, salt and garlic. Kneed for 8 - 10 minutes. Grease bowl. Let dough rise in bowl covered with a warm towel for 1 1/2 - 2 hours till it is doubled in volume.

Pizza
3 pieces Italian sausage
20 slices peperoni - 1/4 cup
10 oz frozen spinach
4 oz grated Parmesan cheese
2 c mozzarella cheese
1 T garlic
1 t oregano
1 egg white

Thaw/drain spinach (squeeze out excess water). Remove casing from sausage. Mince pepperoni. Saute sausage and pepperoni and garlic over medium heat until brown. Add spinach and oregano until heated through. Add salt and pepper to taste. Remove from heat and add Parmesan. Mix together and cool. Mix in mozzarella.

Divide dough into two pieces and roll out. Divide pizza mixture unto each piece of rolled out dough and roll up like a jelly roll. Brush with egg white and place on cookie sheet and bake at 450 for 12 - 15 minutes.

Rhubarb Pie

4 c Rhubarb, cut in 1-inch slices
1 2/3 c sugar
1/3 c flour
Dash salt

Combine and let stand for 20 minutes.

Put in crest and dot with 2 T butter. Cover with crust, cut slits, bake 50 minutes at 400.

Dinette Spice Cake

I've been looking for this recipe for 4 years. I thought it was in a cookbook, and maybe it once was. But I finally found it in a pile of miscellaneous recipes. Great easy quick cake...

1 1/2 c flour
1 c sugar
2 t baking powder
1/2 t salt
1/3 c shortening
2/3 c milk
1 t vanilla
1 egg
1 t cinnamon
1/2 t nutmeg
1/4 t cloves

Heat oven to 350. Stir the flour, sugar, baking powder, salt and spices together. Add shortening, milk, and vanilla. Beat 2 minutes at medium speed on mixer. Add egg. Beat 2 more minutes. Pour into greased and floured square pan, 9 x 9. Bake 30 to 35 minutes until toothpick stuck into center comes out clean.

Easy Penuche Icing
1/3 c butter
2/3 c brown sugar (packed)
3 T milk
1 to 1 1/2 c sifted powdered sugar

Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heat 2 minutes. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in ice water and stir until thick enough to spread. For 9" square cake.

Lemonade Cake

1 pkg lemon cake mix
1 pkg (4 serving size) lemon flavor instant pudding & pie filling
4 eggs
1 c water
1/4 c oil

Lemon glaze:
6 oz can lemonade concentrate, thawed
2 c powdered sugar

Combind cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend well; then beat at medium speed for 4 minutes. Pour into greased and floured bundt pan (or any shape you want). Bake at 350 for 50-55 minutes until pick comes out clean. Cook in pan 5 minutes, then thoroughly prick with take tester or wooden pick (if baking in a bundt pan, turn it out first). Slowly spoon lemon glaze over until completely absorbed.

Apricot Cream Cheese Delight

1 3 oz pkg apricot gelatin
10 oz can crushed pineapple
1/3 cup sugar
1 small jar strained baby food apricots
4 oz pkg cream cheese (softened)
1 small can evaporated milk

Combine jello and pineapple (including juice). Heat until mixture simmers. Add sugar, apricots and cream cheese, continue heating, stirring occasionally until cheese melts. Remove from heat and whip evaporate milk until stiff peaks form, fold into apricot mixture and pour into 9 x 13 pan. Chill until firm. Top with chopped nuts. Yield 8 servings

Crock Pot Applesauce

8 to 10 large cooking apples, peeled, cored and sliced or cut in chunks
1/2 c water
1 t cinnamon
1/2 to 1 cup sugar

Put all ingredients into Crock Pot. Cover and cook on Low 8 to 10 hours. (High: 3 to 4 horus). Serve warm with or without cream.

Crock Pot Baked Potatoes

No oven to heat up.

Prick potatoes with fork and wrap in foil. Fill the crock pot with 6 to 12 potatoes. Cover and cook on low 8 to 10 hours. (High 2 1/2 to 4). Do not add water.

Crock Pot Corned Beef and Cabbage

3 carrots, cut in 3-inch pieces
3 to 4 pound corned beef brisket
2 to 3 medium onions, quartered
3/4 to 1 1/4 c water
1/2 small head cabbage, cut in wedges

Put all ingredients except cabbage wednes in crock pot in order lested. Cover and cook on low 8 to 10 hours. (High: 5 to 6 hours). Add cabbage wedges to liquid, puching down to misten, turn to high and cook an additional 2 to 3 hours. Note: To prepare more cabbage than crock pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20 to 30 minutes.

Crock Pot Hungarian Goulash

2 lbs round steak, cut in 1/2 inch cubes
1 c chopped onion
1 clove garlic, minced
2 T flour
1 t salt
1/2 t pepper
1 1/2 t paprika
1/4 t dried thyme, crushed
1 bay leaf
1 14 1/2 oz can tomatoes
1 c sour cream

Put steak cubes, onion, garlic in Crock pot. Stir in flour and mix to coat steak cutes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8 to 10 hours. Add sour cream 30 minutes before serving and stir in thoroughly. (High: 4 to 5 hours, stirring occasionally). Serve over hot buttered noodles.

Justus Grilled Eggplant Risotto

This is recipe #200 for this posting and I'm pleased to add a recipe from my favorite chef, Jonathan Justus from Justus Drugstore in Smithville. "A chef in Smithville?" you ask. Don't let Smithville's humble status and remote location disuade you. This is a fantastic restaurant. This recipe is featured in the August 2008 Food and Wine Magazine...

1 large eggplant (about 1 1/2 pounds)
2 1/2 T Extra Virgin Olive Oil
1 T unsalted butter
1/4 c finel chopped onion
2 T minced shallot
1 T minced garlic
1 1/2 c arborio rice (10 ounces)
1/4 cup dry white wine
3 c hot vegetable stock or broth
1/4 c heavy cream
Salt and freshly ground pepper
2 T minced flat-leaf parsley
2 scallions, thinly sliced
Ground sumac (see note)

Light a grill. Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 miutes; let cool slightly. Halve the eggplant lengthwise and scoop the pulp into a blender. Puree until creamy.

In a large saucepan, melt the butter in the remaining 2 tablespoons of oil. Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes. Add the wine and cook until it is absorbed. Add the vegetable stock, 1/2 cup at a time; stir constantly until it is absorbed before adding more. Cook until the rice is al dente. 20 minutes total.

Stir in the eggplant puree and the cream and season with salt and pepper. Stir in the parsley and scallions. Spoon the risotto into bowls, sprinkle with sumac and serve.

Note: Suman is a tart Middle Eastern spice made from the dried berry. It is available at specialty shops and online at kalustyans.com

Strawberry Buttermilk Gelato

2 cups sugar
2 cups water
5 cups quartered strawberries (about 4 pints)
2 cups low-fat buttermilk

Combine sugar and water in a large saucepan; bring to a boil, stirring until sugar dissolves. Pour into a large bowl; cool completely.
Place strawberries in a blender, and process until smooth. Add strawberry purée and buttermilk to sugar syrup; stir to combine.
Pour the strawberry mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions.
Yield
8 cups (serving size: 1/2 cup)

CALORIES 134; FAT 0.8g

Grilled Tilapia with Smoked Paprika and Parmesan Polenta

Total time: 30 minutes
Polenta:
4 c fat-free milk
1 c quick-cooking polenta
1/4 t salt
1/3 c (1 1/2 oz) grated Parmesan cheeese

Fish:
1 1/2 T olive oil
1 t smoked paprika
1/2 t garlic powder
1/2 t salt
1/4 t freshly ground black pepper
4 (6 oz) tilapia fillets
Cooking spray

To prepare polenta, bring milk to a boil in a medium saucepan; gradually add polenta, stirring constantly with a whisk. Reduce heat, and cook 5 minutes or until thick, stirring constantly; stir in 1/4 t salt. Remove from heat. Stir in cheese; cover and keep warm.

To prepare the fish, heat a large non-stick grill pan over medium-high heat. Combine oil, paprika, garlic powder, 1/2 t salt, and pepper in a bowl, stirring well. Rub fish evenly with oil mixture. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Yield: 4 servings

Calories 422; Fat 9.7 g

Broccoli with Two-Cheese Sauce

1 c fat-free milk
1/2 c sliced onion
2 garlic cloves, crushed
Dash of ground nutmeg
2 T flour
1/3 c (about 1 1/2 oz) grated fresh Parmesan cheese
1/3 c (about 1 1/2 oz) shredded reduced-fat Jarlsberg cheese
1/4 t salt
Dash of ground red pepper
6 cups broccoli spears

Combine first 4 ingredients in a small, heavy saucepan over medium heat. Heat to 180 or until tiny bubbles form around edge (do not boil). Remove from heat; let stand 15 minutes. Strain milk mixture through a sieve into a bowl, reserving milk. Discard solids. Wipe pan clean with paper towels; add strained milk and flour to pan, stirring with a whisk. Return pan to medium heat; cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt and pepper, stirring with a whisk until smooth. Keep warm.

Cook broccoli in boiling water 3 minutes or until crisp-tender; drain. Top with cheese sauce; serve immediately. Yield: 8 servings

Calories 67; Fat 2.2 g

Lemon Chicken with Genger and Pine Nuts

2 T pine nuts
2 T minced fresh parsley
1/8 t saffron threads, crushed
1 garlic clove, minced
3/4 t kosher salt, divided
6 skinless, boneless chicken breast halves
2 T olive oil
1 1/2 c finely chopped onion (about 1 medium)
2 T finely chopped prosciutto (about 1 oz)
1/8 t crushed red pepper
1/3 c fat-free chicken broth
1/3 c dry white wine
2 T fresh lemon juice
1 1/2 t chopped fresh thyme
1/2 t grated peeled fresh ginger
1/8 t freshly ground black pepper
1 bay leaf

Combine first 4 ingredients in a mini food chopper; add 3/4 t salt. Process until mixture forms a paste. Sprinkle remaining 1/2 t salt evenly over chicken.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add onion, prosciutto, and red pepper to pan; saute 2 minutes or until onion is tender. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Return chicken to pan. Stir in pine nut mixture; cook 10 minutes or until chicken is done. Discard bay leaf. Yield; 6 sergings

Calories 280; fat 9.2 g

Winter Minestrone

Prep the vegetables a day ahead, and this soup will come together quickly just before guests arrive.

2 t olive oil
1/2 c chopped onion
1/2 t dried basil
1/2 t dried oregano
2 garlic cloves, minced
1 1/4 c cubed peeled acorn or butternut squash (about 1 midium)
3/4 c diced zucchini
1/2 c chopped carrot
1/2 c diced fennel
1 c water
1 (14 oz) can fat-free chicken broth
5 T no-salt-added tomato paste
1/4 c uncooked ditalini (very short tube-shaped psata)
2 12/ c shopped Swiss chard
1/2 c rihsed and drained canned Great Northern Beans
1/2 t freshly ground black pepper
2 T grated Asiago cheese

Heat oil in a Dutch oven over medium-high heat. Add onion, basil, oregano, and garlic to pan; saute 5 minutes or until onion is tender. Add squash and next 3 ingredients (through fennel); saute 5 minutes. Stir in 1 cup water, broth, and tomato paste; bring to a boil. Reduce heat, and simmer 10 minutes or until vegetables are crisp-tender. Stir in pasta; cook 8 minutes, stirring occasionally. Add chard; cook 3 minutes. Add beans; cook 2 minutes or until thoroughy heated. Stir in pepper. Serve whith cheese. Yield: 6 servings

Calories 102; Fat 2.5 g

Wild Rice and Barley Salad

Serve with pork tenderloin.

1 3/4 c fat-free chicken broth
1/2 c uncooked brown and wild rice mix
1/2 c uncooked pearl barley
3/4 c rinsed and drained canned chickpeas
1/3 c golden raisins
1/4 c sliced green onions
2 T red wine vinegar
1 1/2 t extra virgin olive oil
1 t Dinon mustard
1/4 t salt
1/4 t freshl ground black pepper
2 T chopped fresh basil
2 T slivered almonds, toasted

Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat, and let stand, covered, 5 minutes. Spoon rice mixutre into a medium bowl. Add chickpeas, rasinis, and green onions.

Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir wiht a whisk. Pour over barley mixture; toss well. Cover; chill 2 hours. Stir in basil and almonds. Yield: 8 servings (about 2/3 c).

Calories 146; Fat 2.3 g

Tilapia with Citrus Vinaigrette & Couscous Pilaf

Cooking spray
4 (6-oz) tilapia fillets
1/2 t salt, divided
1/2 t freshly ground black pepper, divided
1/2 c white wine
2 T finely chopped shallots
2 T fresh lemon guice
2 T fresh orange juice
4 t extra virgin olive oil
2 t white wine vinegar

Heat a large nonstick skillet over medium high heat. Coat pan with cookng spray. Sprinkle fish evenly with 1/4 t salt and 1/4 t pepper. Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.

Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in rmaining 1/4 t salt and remaining 1/4 t pepper. Add shallot mixture to pan; saute 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 T sauce. Yield: 4 servings

Calories 215; Ft 7.4 g

Couscous Pilaf
Bring 1 1/2 c fat-free chicken broth to a boil in a medium saucepan over medium-high heat. Add 1 c uncooked couscous to pan. Cover and remove from heat. Let couscous stand 5 minutes. Uncover and fluff with a fork. Stir in 1/3 c dried cherries, 1/4 c toasted slivered almonds, 3 T chopped fresh flat-leaf parsley, 1 T olive oil, 1/2 t grated fresh lemon rind, 1/4 t salt, and 1/4 t pepper; stir well.

Golden Winter Soup

2 T butter
5 c cubed (1/2-inch) peeled butternut squash (about 1 1/2 lb)
2 c cubed (1/2-inch) peeled russet potato (about 12 oz)
1 t kosher salt
1/2 t freshly ground black pepper
2 c sliced leek (about 2 medium)
4 c fat-free, less-sodium chicken broth
1 c half-and-half
12 oz baguette, cut into 16 slices
3/4 c (3 oz) shredded Gruyere cheese
3 T chopped chives
Freshly grund black pepper (optional)

Preheat broiler.

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until potato is tender, stirring occasionally. Remove center piece of blender lid (to allow steam to escape). Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 c soup into each of 8 bowls; top each serving with about 1 t chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired. Yield: 8 servings.

Calories 329; Fat 10.9 g

Bitter Greens Salad

To prepare this salad ahead, whisk together the dressing ingredients, then refrigerate. Combine the greens, and refrigerate separately; toss with the dressing and garnish with cheese right before serving.

Dressing:
1 T cider vinegar
1 1/2 t sugar
1 t chopped fresh thyme
1 1/2 t extra virgin olive oil
1 t Digon mustard
1/4 t salt
1/4 t freshly ground black pepper

Salad:
4 c torn Boston lettuce
2 c torn Radicchio
1 c torn Belgian endive
1/4 c (1 oz) shaved Parmigiano-Reggiano cheese

To prepare dressing, combine first 7 ingredients in a large bowl, stirring with a whisk. Add lettuce, radicchio, and endive; toss to coat. Arrange on a platter; top with cheese. Yield: 6 servings

Calories 45; Fat 2.5 g

Turnip-Cruyere Gratin

Great for an accompaniment for roasts. It can be assembed ahead and baked just before serving. Just be sure to bring it to room temperture before baking.

1 lb turnips, peeled and cut into 1/4-inch thick slices
1 lb baking potatoes, peeled and cut into 1/4-inch thick slices
1/2 t salt, divided
Cooking spray
1 c fat-free milk, divided
2 T flour
1/4 t dried thyme
1/4 t freshly ground black pepper
6 T (1 1/2 oz) shredded Gruyere cheese
3 T seasoned breadcrumbs
1 T butter, melted

Preheat over to 425.

Place turnips in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 5 minutes. Add potatoes to pan, and simmer for 8 minutes or until potatoes are almost tender. Drain. Sprinkle turnips and potatoes evenly with 1/4 t salt, and arrange slices in an 11 x 7-inch baking dish coated with cooking spray.

Combine 1/4 c milk, flour, and 1/4 t thyme in a medium saucepan, and stir with a whisk until well blended. Gradually add remaining 3/4 c milk, stirring with a whisk until smooth. Stir in remaining 1/4 t salt and 1/4 t black pepper. Cook over medium heat for 7 minutes or until thick, stirring frequently. Remove from heat, and add Gruyere cheese, stirring until smooth. Pour cheese mixture over turnip and potato slices, and toss gently.

Combine seasoned breadcrumbs and butter; sprinkle over turnip mixture. Bake at 425 for 15 minutes or until thoroughly heated. Serve immediately. Yield: 6 servings.

Calories 166; Fat 4.5 g

Carrot Cake with Toasted Coconut Cream Cheese Frosting

Cake:
2/3 c flour
1/4 c quick-cooking oats
1 1/2 t ground cinnnamon
1 t baking powder
1/2 t baking soda
1/4 t salt
1 c sugar
1/4 c canola oil
1 (2 1/2 oz) jar carrot baby food
2 large eggs, lightly beaten
1 1/4 c fine grated carrot (about 4 ounces)
1/2 c golden raisins
Cooking spray

Frosing:
1/3 c (3 oz) low fat cream cheese, sofened
1 T butter, softened
1 1/4 c powdered sugar, sifted
1/2 t vanilla extract
1/4 c flaked sweetened coconut, toasted

Preheat oven to 325.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl, combine granulated sagar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon bater into an 8-inch square baking pan coated with cooking spray.

Bake at 325 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill. Yield: 12 servings

Calories 262; Fat 8.8g

Linsey's Eggplant Parmesan

1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan
Preheat oven to 350 degrees F.

Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.

While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.

Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.

Nutrition Information
Nutritional Analysis per serving
Calories 245
Fat 10 grams
Saturated Fat 4 grams
Carbohydrates 26 grams
Fiber 5 grams

Broiled Cumin Lamb Chops with Curried Couscous

Lamb:
2 teaspoons ground cumin
1 teaspoon ground coriander (yes, I know what coriander is, but I need a low salt meal)
1 tablespoon honey
8 (4-ounce) lamb loin chops, trimmed
Cooking spray

Couscous:
1 cup chopped onion
1/2 cup dried cranberries
3/4 cup water
1/2 cup orange juice
1 teaspoon curry powder
1 cup uncooked couscous
2 tablespoons chopped fresh parsley

Preheat broiler.
To prepare lamb, combine first 3 ingredients in a bowl. Brush honey evenly over both sides of lamb; sprinkle evenly with spice mixture. Arrange lamb in a single layer on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.

To prepare couscous, heat a nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Stir in cranberries and next 4 ingredients (through 1/4 teaspoon salt); bring to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Add cilantro; fluff with a fork.

Yield 4 servings (serving size: 2 lamb chops and about 1 cup couscous mixture)

Oatmeal Raisin Cookies

1 cup raisins
1 T rum
3/4 c butter, softened
3/4 c white sugar
3/4 c packed light brown sugar
2 eggs
1 t vanilla extract
1 1/4 c flour
1 t baking soda
3/4 t ground cinnamon
1/2 t salt
2 3/4 c rolled oatsS

Soak raisins in rum. Preheat oven to 375 degrees.

In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Pecan Toffee Tassies

1 (15-oz) pkg refrigerated pie crusts
1/4 c (1/2 stick) butter, melted
1 c firmly packed brown sugar
2 T all-purpose flour
2 large eggs, lightly beaten
1 t vanilla extract
1 c finely chopped pecans
1 (10 oz) pkg almond brickle chips

Preheat the oven to 350 degrees.

Unroll the piecrusts onto a lightly flouured surface. Roll into 2 (15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted buttetr, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. stir in the pecans and brickle chips. Spoon the pecan filling evnely into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly borwned. Cool in pans on wire racks. Yield - 4 dozen

Filo Sausage Egg Bake

Make this excellent breakfast casserole recipe the night before you want to serve it, or freeze for longer storage. It bakes up crisp, brown, savory and delicious in 50-60 minutes.

1 Tbsp. butter
1 red bell pepper, chopped
1 onion, finely chopped
1-1/2 cups sliced mushrooms
1/2 lb. bulk Italian sausage
5 eggs
1 cup shredded Monterey Jack cheese
10 oz. pkg. frozen broccoli florets
1 cup ricotta cheese
2 Tbsp. parsley, chopped
20 filo pastry sheets, thawed
3/4 to 1 cup butter, melted

Preparation:
In a large skillet, melt 1 Tbsp. butter over medium heat. Saute red peppe, onion and mushrooms until tender. Remove from skillet and set aside. In the same skillet, brown sausage until cooked through and no longer pink. Drain and return mushroom mixture to skillet.

In a medium bowl, beat eggs well. Stir into the mushroom/sausage mixture; cook and stir over medium heat until eggs are set, about 5-6 minutes. Add Monterey Jack cheese; remove from heat and let cool for 20-30 minutes. In another medium bowl, combine broccoli, ricotta cheese and parsley. (If you're going to freeze this dish, do not thaw the broccoli.)

Unroll filo sheets and cover with plastic wrap and damp paper towel. Place 1 sheet in a 13x9" glass baking dish, folding to fit. Brush with melted butter. Add four additional filo sheets, brushing each with butter. Spread half of mushroom/sausage mixture over dough. Layer and brush with butter five more sheets filo dough. Spread with all of broccoli/ricotta mixture. Layer and brush with butter five more sheets filo dough. Top with remaining mushroom/sausage mixture. Layer remaining five filo sheets on top, brushing each with butter. Score top of filo dough in a diamond shape.

Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months. If refrigerated, uncover and bake at 350 degrees for 50 to 60 minutes or until puffed and golden brown. If frozen, thaw overnight in refrigerator, then bake uncovered at 350 degrees for 60-75 minutes until puffed and golden brown. Serves 10 to 12.

Lamb Chops with Red Wine Herb Butter

8 6-oz lamb chops
2 T olive oil
1 c dry red wine
1 large shallot, finely minced
1 clove garlic, finely minced
1/2 lb butter, at room termperature
1 1/2 T finely chopped mixed fresh herbs; chives, parsley, tarragon and thyme
Salt and pepper
1/2 t lemon juice

Bring red wine, minced shallots, and garlic to a boil in a small saucepan. Turn heat down, simmer until there is about 1 tablespoon of liquid left in the pan. Remove from heat and cool completely.

Beat butter in a food processor until creamy. Add the red wine mixture and combine thoroughly. Mix in the herbs and lemon juice. Add salt and pepper to taste. Refrigerate butter in container until ready to use (butter can be frozen up to one month).

Salt and pepper the lamb chops on both sides. Heat olive oil in a large saute pan over medium heat. Cook chops on one side until golden brown. Turn chops and fiish cooking, about 8-10 minutes, depending on thickness. While chops are still in pan, spoon a dollop of butter onto the warm chops. Cover with a lid for a few minutes to melt the butter slightly. Remove lid and serve. Serves 8.

Turkey Kibbe Kebabs with Yogurt Sauce

Yogurt-Garlic Sauce
2 c plain low-fat Greek yogurt
1/2 c water
1/2 c finely chopped flat-leaf parsley
2 garlic cloves, finely choped
1/4 t kosher salt

Turkey Kebabs
1 lb skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
2 T extra-virgin olive oil, plus more for brushing
1 c medium-grain bulgur, rinsed
1 small onion, coarsely chopped
1 1/2 T flour
2 t kosher salt
1/2 t freshly ground black pepper
1/2 t ground allspice
1/2 t gorund cumin
1/4 t Aleppo pepper
Warm pita bread, for serving

Make the Yogurt-Garlic Sauce: In a small bowl, whisk the yogurt with the water. Stir in the parsley, garlic and salt. Let stand for 1 hour.

Make the Turkey Kebabs: Light a grill or preheat the broiler. In a food processor, pulse the turkey meat until finely ground. Add the 2 tablespoons of olive oil, bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 1 1/2-by-7-inch logs on metal skewers.

Brush the kebabs with olive oil and grill for 5 minutes over moderabely high heat, turning once, until they are golden brown and cooked through. Alternatively, broil the kebabs for 5 minutes, turning once, until golden brown and cooked throuhg. Serve the turkey kebabs with warm pita bread and yogurt sauce.

Apple Pie Granita

3 c natural-style apple juice
1/2 c sugar
1 1/2 T fresh lemon juice
1/2 t ground cinnamon
pinch of freshly grated nutmeg
pinch of ground allspice

In a saucepan, combine all of the ingredients and cook over moderate heat, stirring, until the sugar has dissolved, 3 minutes. Pour into an 8-inch square glass baking dish. Freeze until icy around the eges, about 1 hour. Using a fork, scrape the icy shards into the center, Continue to freeze, stirring occasionally until slushy throughout, about 3 hours longer. Scoop into bowls and serve.

91 calories, 0 fat

Country Fried Chicken

1 c flour
2 t garlic salt
2 t pepper
1 t paprika
1/2 t poultry seasoning
1 egg
1/2 c milk
1 broiler/fryer chicken (3 to 3 1/2 lb), cut up
oil for frying

In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add tobag, a few pieces at a time,a nd shake to coat.

In a large skillet, heat 1/4 inch of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-50 minutes or until fuices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. 4 servings.

Brunch Egg Burritos

2 c refrigerated shredded hash brown potatoes
3 T butter, divided
6 eggs
1/2 c milk
1 can (4 oz) chopped green chilies
1/4 t salt
1/4 t garlic seasoning
1/4 t pepper
4 to 6 drops hot sauce
12 slices bacon, cooked and crumbled
2 c shredded Monterey Jack cheese
1 c salsa
4 flour tortillas (10 inches), warmed

In a large skillet, cook potatoes in 2 tablespoons butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.

Meanwhile, in a small bowl, whisk the eggs, milk, chilies, seasonings and hot sauce. In another large skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Layer 1/3 c potatoes, about 1/2 c egg mixture, 1/4 c bacon, 1/2 c cheese and 1/4 c salsa off center on each tortilla. Fold sides and ends over filling and roll up. Serve immediately. 4 servings.

Lemon Teriyaki chicken

4 boneless skinless chicken breast halves (4 oz each)
2 T flour
3 T butter
1/4 c teriyaki sauce
2 T lemon juice
3/4 t minced garlic
1/2 t sugar

Flatten chicken to 1/2-in. thickness; coat with flour. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

Add the teriyaki sauce, lemon juice, garlic and sugar to the skillet; stir to loosen browned bits. Return the chicken to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. 4 servings.

231 calories, 11 g fat

Kielbasa Bow Tie Skillet

8 oz uncooked bow tie pasta
1 lb fully cooked kielbasa or smoked Polish sausage, cut into 1/4-inch slices
1 jar (4 1/2 oz) sliced mushrooms, drained
2 t minced garlic
2 T butter
1 T cornstarch
1 1/2 c milk
1 1/2 c fresh or frozen snow peas
1 c (4 oz) shredded cheddar cheese

Cook pasta according to package directions. meanwhile, in a large skillet, saute the sausage, mushrooms and garlic in butter.

Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted. 4 servings.

Mustard Fried Catfish

2/3 c yellow cornmeal
1/3 c flour
1/2 t salt
1/4 t paprika
1/4 t pepper
1/8 t cayenne pepper
1/2 c prepared mustard
4 catfish fillets (6 oz each)
oil for frying

In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal misture.

In an electric skillet or deep-fat fryer, heat oil to 375. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. 4 servings.

Blueberry Almond Coffee Cake

1 c sour cream
1/2 c milk
2 T sugar
2 (7 oz) pkg Martha White Blueberry Muffin Mix
1/2 c slided almonds, toasted

Glaze
1 c powdered sugar
2 T milk
1/4 t almond extract

Heat oven to 350. Grease a 9" square pan. In large bowl, combine sour cream, milk and sugar; mix well. Add muffin mix, stir to blend. Spread batter in greased pan. Sprinkle with almonds. Bake for 35 to 40 minutes or until golden brown and cake begins to pull away from sides of pan.

In small bowl, combine glaze ingredients; blend until smooth. Drizzle over hot cake. Col 10 to 15 minutes before serving. 8 servings.

Bread Pudding

1 10 oz loaf stale french bread, crumbled (or 6-8 c any type bread)
4 c milk
2 c sugar
8 T butter, melted
3 eggs
1 t cinnamon
1 t nutmeg
2 t vanilla
1 c raisins
1 c coconut (optional)
1 c chopped pecans (optional)

Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9 x 12 baking dish or larger. Placeinto non-reheated oven. Bake at 350 degrees for approximately 1 hour and 15 minutes, until top is golden brown. Serve wam with sauce.

Whiskey Sauce
1 stick butter
1 1/2 c powdered sugar
2 egg yolks
1/2 c Bourbon (to taste)

Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.

Note: For a variety of sauces, just substitute your favorite fruit juice or liqueur to compliment your bread pudding.

Makes 16-20 servings.

Beef Stroganoff

Cut 1 1/2 lb sliced round steak into thin strips. Dust with 1/4 c flour, dash pepper. In skillet, brown meat in 1/4 c butter. Add 1 can sliced mushrooms - drained, 1/2 c chopped onion, 1 small garlic clove - minced. Brown lightly. Stirn in 1 can beef broth. Cover and cook until meat is tender. Stir now and then. Gradually stir in 1 cup sour cream. Cook over low heat about 5 minutes.

Ada's Jam Cake

5 eggs - beaten
2 c sugar
3 c flour
1 c butter
1 c buttermilk
1 t soda
1/4 t salt
1/2 t cinnamon
1 1/2 t cloves
1 1/2 t allspice
1 c raisins - soak in hot water (or Donna's favorite 1 T rum, but I doubt Ada would have liked this)
1 c walnuts or other nuts
1 pint blackberry jam

Disolve soda in buttermilk. Cream butter and add sugar. Add eggs. Mix spices together. Dust nuts and raisins with flour. Mix speces alternately with butter mixture. When mixed well add jam, raisins and nuts. Bake in tube pan for 1 hour at 325.

Icing
1 c brown sugar
1/4 c milk
1 stick butter
2 c powdered sugar

Let brown sugar, milk and butter come to a boil. Beat in powdered sugar. Spread on cake.

Double recipes for 3 layer cake.

Apple Squares

1 c sugar
1 c unsweetened applesauce
1/2 c butter
2 c sifted flour
1 t baking soda
1 1/2 t cinnamon
1 t nutmeg
dash ground cloves
1/4 t salt
1 c raisins
1 c chopped nuts
1 t vanilla

Combine all. Mix well. Spread on greased cookie sheet. Sprinkel with sugar mixed with cinnamon. Bake at 350 until brown (25 to 35 minutes).

Peppermint Pretzel Canes

6 oz almond bark or vanilla-flavored candy coating, cut into pieces
2 T shortening
2/3 c finely crushed peppermint candies (24 candies)*
12 (8 1/2-inch) pretzel rods (from 11-oz pkg)

Line cookie sheet with waxed paper. Melt almond bark and shortening in medium saucepan over low heat, stirring occasionally. Pour into 11x7-inch baking dish or other shallow dish; carefully set baking dish in hot water to keep almond bark soft. (Do not get any water int almond bark.) Sprinkle candy over separate sheet of waxed paper. Roll pretzels in almond bark; allow excess to drip off. Roll in crushed candy. Place on lined cookie sheet; let stand until set. 12 pretzels

* To crush peppermint candies, place in double thickness of heavy-duty resealable plastic bags; seal. Place on cutting board; hit with hammer to crush.

Gourmet Chicken and Artichokes

1 (14 1/2 oz) can chicken broth
3 whole chicken breasts, skinned, boned, halved
1/4 c margarine or butter
1/4 c chopped onion
1 garlic clove, minced
1/4 c flour
1/4 t salt
1/8 t pepper
3/4 c half-and-half
1/2 c grated Parmesan cheese
2 T dry white wine, if desired
1/2 t dried rosemary leaves, crushed
1 (14 oz) can artichoke hearts, drained
2 T margarine or butter
12 oz fresh mushrooms, sliced

Bring chicken broth to a boil in large skillet; add chicken breasts. Reduce heat; cover and simmer 20 minutes or until chicken is tender and juices run clear. Drain, reserving 3/4 cup chicken broth. Cool chicken.

Melt 1/4 cup margarine in medium saucepan over medium heat. Add onion and garlic; cook until tender. Reduce heat to low; stir in flour, salt and pepper. Cook 1 minute until mixture is smooth and bubbly, stirring constantly. Gradually stir in reserved chicken broth and half-and-half. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Add Parmesan cheese, wine and rosemary; stir until cheese is melted.

Heat oven to 325. Place chicken breasts in ungreased 12x8-inch (2-quart) baking dish. Cut artichokes in half; arrange around chicken. Pour sauce evenly over chicken and artichokes. Bake for 25 to 35 minutes or until thoroughly heated. Melt 2 tablespoons margarine in medium skillet over medium heat. Add mushrooms; cook 1 to 2 minutes or until softened. Spoon mustrooms over sauce. Serve over hot cooked rice, if desired. 6 servings.

Spinach Sausage Brunch Casserole

1 lb bulk Italian sausage
1 c chopped onions
1 large red bell pepper, roasted*
1 (9 oz) pkg frozen chopped spinach, thawed, well drained
1 c flour
1/4 c grated Parmesan cheese
1 T chopped fresh basil or 1 t dried basil leaves
1/2 t salt
2 c milk
8 eggs
4 oz (1 cup) dhredded Provolone cheese

Heat oven to 425. Grease 13x9-inch pan. In large skillet, brown sausage and onions. Remove from skillet; drain on paper towels. Arrange sausage mixture in greased pan. Reserve half of red peppers for garnish; chop remaining red peppers. Sprinkle chopped red peppers over sausage mixture; top with spinach.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, Parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.**

Bake for 20 to 25 minutes or until knife insterted in center comes out clean. Meanwhile, cut reserved red peppers as desired for garnish.*** Sprinkle casserole with Provolone cheese. Add red pepper garnish to top. Bake for an additional 1 to 2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares. 8 to 10 servings.


*To roast red pepper, cut in half; remove seeds. Place, skin side up, on foil-line broiler pan. Broil 3 to 4 inches from heat until skin blackens, 5 to 10 minutes. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper. Chop and cut pepper as directed.

**At this point, casserole can be covered and refrigerated up to 2 hours. Continue as directed.

*** To make poinsettia garnish, cut reserved red peppers into six to eight petal shapes. Place on top of casserole in pinwheel fashion. If desired, place 1 teaspoon of the shredded cheese or fresh basil in center of pinwheel to resemble poinsettia flower.

Cajun Black Beans with Sausage and Corn

2 T oil
2 garlic cloves, minced
1/2 c chopped bell pepper
1/2 c chopped onion
1 1/2 c frozen corn
8 oz smoked kielbasa sausage, coarsely chopped
1/2 t salt
1/2 t dried thyme leaves
1/4 t black and red pepper blend
1 1/2 c chopped fresh tomatoes
1 (15 oz) can black beans, drained, rinsed

Heat oil in large skillet over medium-high heat until hot. Add garlic; cook and stir 1 minute. Add bell pepper and onion, stir-fry; cook and stir 2 to 3 minutes or until crish-tender.

Add corn, sausage, salt, thyme and pepper blend; mix well. Cook 3 to 5 minutes or until corn is tender, stirring occasionally.

Add tomatoes and beans; cook 3 to 5 minutes or until thoroughly heated, stirring occasionally. 4 (1 1/4 cup) servings.

Easy Independence Day Cookie Pizza

1 (18 oz) pkg refrigerated sugar cookies
1 (8 oz) pkg cream cheese, softened
1/4 c powdered sugar
2 t grated lemon peel
2 c fresh raspberries
1 1/2 c fresh blueberries
1/4 c apple jelly, melted

Heat oven to 350. Spray 12-inch pizza pan with nonstick cooking spray. Cut cookie dough into 1/4-inch slices; place in sprayed pan. Press over bottom to form crust.

Bake for 15 to 20 minutes or until deep golden brown. Cool 25 minutes or until completely cooled.

In medium bowl, combine cream cheese, powdered sugar and lemon peel; beat until fluffy. Spread over cooled crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate 30 minutes or until ste. Store in refrigerator. 24 servings.

Vinaigrette Potato and Green Bean Salad

Salad
1 lb small red potatoes, unpeeled, halved
8 oz fresh green beans, halved
1 (2 1/4 oz) can sliced ripe olives, drained

Dressing
1/3 c white balsamic vinegar
1/4 c olive oil
2 t chopped fresh marjoram or 1/2 t dried marjoram leaves
1/2 t salt
1/4 t garlic-pepper blend

In large saucepan, combine potatoes and enough water to cover. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until tender.

Remove potatoes with slotted spoon; place in colander or large strainer to drain. Add green beans to water. Bring to a boil. Reduce heat; cook 4 to 6 minutes or until crisp-tender.

Drain beans in colander with potatoes. Rnise potatoes and beans with cold water to cool. Cut potatoes into slices.

In medium bowl, combine all dressing ingredients; mix well. Add potatoes, beans and olives; toss to coat. Serve immediately, or cover and refrigerate until serving time. 8 (1/2 cup) servings

Hungarian Goulash

3 lb boneless beef chick, cut in 1-inch cubes
1/4 c flour
1/4 c oil
3 c sliced onions
1 T paprika
1 t salt
1/8 t pepper
10 1/2 oz can condensed beef broth
4 quarts water
4 t salt
9 1/2 c extra wide egg noodles
2 T butter or margarine
1 T poppy seed
1 c sour cream

In medium bowl, toss meat cutes with flour to coat. In Dutch oven, brown meat cubes in 1/4 cup oil until well browned on all sides. Add onions, paprika, 1 teaspoon salt, pepper and beef broth. Cover and cook over low heat for 1 1/2 hours or untill meat cubes are tender.

Shortly before serving, cook noodles. Boil water in large deep pot with 4 teaspoons salt. Add noodles; stir to separate. Cook uncovered after water returns to a full rolling boil for 6 to 7 minutes. Stir occasionally. Drain and rinse under hot water. Toss cooked noodles with butter and poppy seed.

Add sour cream to meat mixture and cook over low heat until heated through, stirring constantly. Serve goulash over noodles. 8 servings.

Crescent Apple Cake

8 oz can crescent dinner rolls
3 medium to large cooking apples, peeled, each cut into 16 slices

Topping
1/2 to 3/4 c sugar
1 T flour
1/2 t cinnamon
1 T margarine or butter, softened

Heat oven to 350. Separate crescent dough into 2 large rectangles. Place rectangles in ungreased 9-inch square pan, over botton and 1/2 inch up sides to form crust; seal perforations. Arrange apple slices in 3 rows on crust. In small bowl, combine topping ingredients until crumbly; sprinkle over apples. Bake for 35 to 40 minutes or until apples are tender. Serve slightly warm, top with cream, if desired. 9 servings.

Cherry Squares

1/2 c Crisco
1/2 c margarine
1 3/4 c sugar
4 eggs
1 t vanilla
1/2 t almond extract
3 c sifted flour
1 1/2 t baking powder
1/2 t salt
1 can cherry pie filling

Beat together crisco and margarine; add the sugar, eggs, vanilla, and almond flavoring. Alternately add and beat in the flour, baking powder, and salt which have been sifted together. Pour 2/3 on a greased 10x15-inch cookie sheet (jelly roll pan with sides). Spread out evenly. Drop cherry pie filling by teaspoon over the batter. Top by adding by teaspoon the remaining 1/3 of the batter. Bake at 350 until light brown, about 25 minutes. Cut in squares.

Praline Apple Waffle Cookies

Cookies
1 1/4 c firmly packed brown sugar
1/2 c butter or margarine, softened
2 eggs
1 t vanilla
1 1/2 c flour
1 t baking powder
1 t cinnamon
1/2 t salt
1/8 t nutmeg
1/2 c shredded peeled apples
1/2 c finely chopped pecans

Topping
1/2 c powdered sugar
1/4 t cinnamon

Heat waffle iron to medium-low. In large bowl, beat brown sugar and butter until blended. Add eggs and vanilla; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; mix well. Stir in apples and pecans.

Spray waffle iron with nonstick cooking spray. Drop dough by heaping teaspoonfuls 2 inches apart onto waffle iron. Bake 1 1/2 to 2 minutes or until cookies are deep golden brown. Immediately remove from waffle iron; cool 1 minute on wire rack. Repeat with remaining dough.

In small bowl, combine powdered sugar and 1/4 teaspoon cinnamon; mix well. Using powdered sugar mixture, dip or dust both sides of slightly warm cookies. Serve warm or cool. Store in tightly covered container. 3 dozen (2 1/2-inch) cookies. 90 calories each

Rosemary Chicken and Brie En Croute

1 can Pillsbury Refrigerated Crescent Dinner Rolls
2 T minced green onions
6 oz Brie cheese, rind removed, cubed
1 1/2 c chopped cooked chicken breast
1 egg, beaten
1 t crushed dried rosemary
1 T grated Parmesan cheese

Garnish, If Desired
1 medium tomato, cut into 8 wedges
4 green onions

Heat oven to 350. Separate dough into 4 rectangles, firmly press perforations to seal. Spoon 1/4 of minced onions onto center of each rectangle; top ewith 1/4 of cheese cubes. Top each with 1/4 of chicken, pressing into cheese. Fold short ends over about 1/2 inch to form rectangle. Press all edges to seal. Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet. Cut three 1-inch slashes on top of each roll to allow steam to escape. Brus with egg; sprinkle with rosemary and Parmesan cheese.

Bake for 21 to 26 minutes or until golden brown. Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving. 4 sandwiches.

Tip: For easy clean-up, line baking pan with foil.

Finnish Blueberry Squares

Pastry
1 c margarine or butter, softened
1/2 c sugar
2 3/4 c flour
1/4 t salt
1/2 t vanilla
1 egg

Filling
3 c fresh or frozen blueberries
1 c sugar
3 T cornstarch
1 t powdered sugar

In large bowl, combine margarine and 1/2 cup sugar; blend well. Lightly spoon flour into measuring cup; level off. Add flour, salt, vanilla and egg; blend well. Cover, refrigerate until firm, about 2 hours.

In medium saucepan, combine blueberries, 1 cup sugar and cornstarch. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly Remove from heat; cool.

Heat oven to 375. Pat 2/3 of chilled dough into ungreased 13x9-inch pan, pressing 1/2 inch up sides, Spread blueberry mixture evenly over dough. Roll out remaining doughto 1/4-inch thickness. Cut with fluted wheel into 1/2-inch-wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will bake together.) Trim and seal edges.

Bake for 30 to 40 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar; cut into squares. If desired, serve with ice cream or whipped cream. Makes 12 dessert squares or 24 bars.

Crisp Cake Mix Cookies

1 pkg Pillsbury Plus German Chocolate Cake Mix
1 c rice crispies cereal
1/2 c margarine or butter, melted
1 egg, slightly beaten

Heat oven to 350. Combine all ingredients; blend well. Form into 1-inch balls, pressing firmly. Place 2 inches apart on ungreased cookie sheets. Bake for 9 to 13 minutes or until light golden brown around edges. Cool 1 minute; removed from cookie sheets. Makes 3 1/2 dozen cookies.

Frosted Maple Cookies

1 c firmly packed brown sugar
3/4 c shortening
1 t maple extract
1/2 t vanilla
1 egg
1 1/2 c flour
1 t soda

Frosting
2 c powdered sugar
2 T milk
2 T margarine or butter, softened
1 t maple extract
36 pecan halves

Heat oven to 350. In large bowl, combine brown sugar, shortening, maple extract, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour and soda; mix until well blended. Drop by teaspoonfuls 2 inches apart, onto ungreased cookie sheets. Bake at 350 for 10 to 12 minutes. Let rest 1 minute befoer removing from cookie sheets; cool.

In small bowl, combine all frosting ingredients except pecan halves; spread over cooled cookies. Place pecan half on top of each cookies. Makes 3 dozen cookies.

Glazed Orange Spice Cookies

1 sugar
1/2 c margarine or butter, softened
1/2 c shortening
1/2 c finely chopped almonds
3 T grated orange peel
1 3/4 c flour
1 t baking powder
1/2 t nutmeg
1/4 t cloves
1/4 t cinnamon
1/4 t salt

Glaze
1 c powdered sugar
1/3 c orange marmalade
Sliced almonds

Heat oven to 350. In large bowl, cream suga, margarine and shortening. Blend in shopped almonds and orange peel. Lightly spoon flour into measuring cup; level off. At low speed, blend in remaining ingredients. Roll out dough on floured surface to 14x12 inch rectangle. Cut into 2x1-inch rectangles; place on cookie sheets. Bake for 9 to12 minutes. Let cool 1 minute before removing from cookie sheets. Cool.

In small bowl, combine powdered sugar and marmalade; stir until well blended. Spread glaze over cookies. Decorate with sliced almonds. 5 1/2 dozen cookies

Tuscan Soup

Ken and Jean came back from Italy raving about the food. Especially at a lovely bed and breakfast in Quarrata where they enjoyed Giuditta Vaiani's ...

Tuscan Soup

Minced onion
Garlic
Olive Oil
Savoy (cabbage)
Carrots
Potatoes
Celery
Tomato Sauce
Basil
Salt
Pepper
Zucchini

Brown an onion in olive oil with a smashed segment of garlic. Take the garlic out of the pot. Put vegetables in it starting from those needing longer cooking times (cabbage, carrots, etc) always stirring to make them cook properly. Add tomato sauce and a little water, salt and stir often by adding water from time to time. The secret is having the vegetables cooked in a bit (the least amount) of water so that you do not miss the flavor. When cooked you add some leaves of minced basil and serve by pouring into a dish on a slice of grilled break. Add some pepper if you want and olive oil. During the winter you take separately cooked beans, strain them and add them to the soup. Some of them not strained will be added directly in the dishes.

If you are ever travelling through Italy and looking for a lovely inn, you can reach Giuditta at abbonbri@alice.it or visit her website at www.abbonbri.it