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National Moment of Remembrance

The National Moment of Remembrance, established by Congress, asks Americans wherever they are at 3 p.m., local time, on Memorial Day to pause in an act of national unity (duration: one minute). The time 3 p.m. was chosen because it is the time when most Americans are enjoying their freedoms on the national holiday. The Moment does not replace traditional Memorial Day events; rather it is an act of national unity in which all Americans, alone or with family and friends, honor those who died for our freedom. It will help to reclaim Memorial Day as the sacred and noble holiday it was meant to be. In this shared remembrance, we connect as Americans.

Wherever you are, observe the Moment at 3 p.m., local time, on Memorial Day. Ask others to remember—relatives, friends, church, neighborhood, or co-workers to observe the Moment at places such as your neighborhood, local pool, picnic grounds, etc., for one minute of Remembrance. Participation can be informal as ringing a bell three times to signify the Moment.

Click here for a countdown to the National Moment of Remembrance The clock starts on Pearl Harbor Day yearly.

How to Observe Memorial Day
by Ted Sherman at Helium

Observing Memorial Day can involve several types of events and celebrations. Its original purpose was and still is to honor those who’ve served our nation in uniform from the Revolutionary War to today’s international conflicts.

Another purpose is for families and friends to gather together and celebrate the first warm-weather holiday weekend of the year with picnics and other enjoyable activities. Of course, it's entirely appropriate to do both, and here are some suggestions for observing this special holiday weekend:

1. Church/community/school: Attend memorial and prayer services scheduled at one or more location. If there are ceremonies scheduled at memorial statues or nearby military cemetery, make a family pilgrimage to participate in honor events for those who’ve served. If graves of relatives are there, hold special family observances for that honored person. 

2. Remembrances: While enjoying Memorial Day picnics or barbeques at home, take time to gather together, including the children, to go over the history of family members who’ve served. Leaf through photo scrapbooks and identify their wartime experiences and places. If the veteran or still-serving GI is present at the gathering, have him/her conduct a question-answer session with the children.

3. Visit those who’ve served: Arrange a family trip to a veterans’ hospital or retirement home. Call in advance to find out what food, gifts or other items you can bring to the Memorial Day observance there. Also in advance, make it a project for your children to draw and write holiday greeting cards to give to the individual veterans.

4. Write to a GI: In advance of Memorial Day, contact the Red Cross, USO or other organization that helps GIs. Ask what you can do to recognize individual GIs who may have no family connections for celebrating the holiday. It may involve sending Email greetings, packaged foods and other gifts.

5. Family excursion: In addition to recognizing the true meaning of Memorial Day in various ways, the family (or couple) may also decide to celebrate the weekend holiday by spending it at a beach resort, on a forest or mountain trek, by taking a weekend cruise or just by relaxing together at a barbeque picnic in the backyard.

There are many ways to observe Memorial Day, and each of them should have the basic theme of appreciation for those who’ve served and sacrificed to preserve our nation. Along with that responsibility, we can also share the thankfulness that we can gather together in peace and freedom.

A Wife's Creed

~Shared by Edna, IL

He didn't like the casserole
And he didn't like my cake,
He said my biscuits were too hard
Not like his mother used to make.
I didn't perk the coffee right
He didn't like the stew,
I didn't mend his socks
The way his mother used to do.
I pondered for an answer
I was looking for a clue.
Then I turned around and
smacked the crap out of him....

Like his mother used to do.


This is from a 1925 Columbus (Ohio) Women's Club Cookbook. I think it is just right !! No title, no author !

~Shared by Jean M., OH

"of course I'll gladly give de rule
I meks my best dish by'
dough I ain't sure dat you will mek
Dat dish de same as I.
Case cooking, lak religion, is
Somes 'lected and some ain't
An' rules don't no more mek a cook
Dan sermons mek a saint "




FIVE HORSES

~Shared by Jim H., Calgary, Alberta, Canada

This is mythical and deep . . .


Truly beautiful . . .


A man asked an American Indian what was his wife's name.

He replied, "She Five Horses".



The man said, "That's an unusual name for your wife.

What does it mean?"



The Old Indian answered, "It old Indian Name. It mean . . .





. . . NAG, NAG, NAG, NAG, NAG"

PINEAPPLE ORANGE CAKE

Servings: 15
Prep: 15 min.
Bake: 25 min. + chilling

Ingredients:
1 package (18-1/4 ounces) yellow cake mix
1 can (11 ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce

TOPPING:
1 can (20 ounces) crushed pineapple, undrained
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) reduced-fat whipped topping

Directions:
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.

Yield: 15 servings.

Nutrition Facts
One serving: 1 piece Calories: 231 Fat: 5 g Saturated Fat: 3 g Cholesterol: 0 mg Sodium: 310 mg Carbohydrate: 43 g Fiber: 1 g Protein: 3 g

Source: Taste of Home


LINGUINE WITH CRABMEAT IN CREAM CHEESE SAUCE

Ingredients:
4 cups tender cooked linguine or spaghetti
12 oz. crabmeat, fresh or frozen, defrosted (2 six oz. pkgs.)
1/4 cup dry sherry
8 oz. cream cheese,diced
Pinch nutmeg
2 T. minced fresh chives or parsley

Directions:
While pasta is cooking, heat crabmeat in nonstick pan, including any juices that result from defrosting. Add sherry, diced cream cheese and nutmeg. Cover. Cook over very low heat until cream cheese is soft. Use back of a tablespoon to break up cream cheese and blend it with the wine and crabmeat juices. When crabmeat sauce is thick and hot, stir in minced chives or parsley. Toss crabmeat sauce with hot cooked drained linguine and serve at once. Sprinkle with Parmesan cheese.

Serves 4.


BUBBLE PIZZA

1 1/2 lb. ground beef
1 (15 oz) can pizza sauce
2 (12 oz) tubes refrigerated buttermilk biscuits
1 1/2 C. shredded Mozzarella cheese
1 C. shredded Cheddar cheese

In a skillet, brown the beef, drain. Stir in pizza sauce. Quarter the biscuits, place in a greased 9x13 baking dish. Top with the beef mixture. Bake uncovered at 400 for 20-25 minutes. Sprinkle with the cheeses. Bake 5-10 minutes longer or until cheeses are melted. Let stand 5-10 minutes before serving.


PRETZEL CHICKEN

Ingredients:
1/2 C. Butter, melted
1 t. Cayenne Pepper
2 t. Garlic Powder
1 C. Pretzels, finely crushed
1/4 C. Pecans, chopped
Salt/Pepper
1 1/2 Lbs. Boneless/Skinless Chicken Thighs

Directions:
Preheat oven to 350 degrees.

Grease 9 x 13 pan. In small bowl combine butter, cayenne pepper, garlic powder. In another bowl, combine pretzels, pecans & salt/pepper. Dip chicken in butter mixture, then in pretzel mixture. Bake for 1 hour.


HAM, APPLE, AND SWEET POTATO CASSEROLE

1 cup ham, cooked and cubed
2 apples, sliced
2 sweet potatoes, peeled and sliced
1/2 cup water
1/8 cup light brown sugar
1/8 cup marshmallows (seriously!)

Combine all ingredients except marshmallows, then spread the marshmallows evenly on top. You can either bake this at 350 for about 30 minutes or cook it over medium heat, covered, on the stovetop.


PUDDING PECAN PIE

Servings: 6 servings
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients:
3 oz. pkg. Instant butterscotch pudding
1 c. corn syrup (I use Karo)
3/4 c. evaporated milk (Carnation or Pet)
1 egg, slightly beaten
1 c. chopped pecans
1 unbaked pie shell

Directions:
Blend butterscotch pudding mix dry with the corn syrup. Gradually add Pet milk and beaten egg, stirring well to blend. Now add pecans.Pour into pie shell. Bake at 375 until top is firm and just begins to crack- about 40 minutes. Cool at least 3 hours.


YANKEE BARBECUED SPARERIBS

If you like to eat spareribs, then try this easy to make recipe for ribs and barbecue sauce. These ribs are great for a picnic.

Serves: 4
Prep. time: 15 minutes
Cooking time: 2 hours 15 minutes

4 pounds meaty pork spareribs
Salt and pepper, to taste
1 lemon, thinly sliced
1 large onion, chopped
1 teaspoon chili powder
1 teaspoon celery seed
1/4 cup brown sugar
1/4 cup vinegar, or lemon juice
1 tablespoon Worcestershire sauce
1 cup ketchup
2 cups water

Spread ribs, meaty side up, in roasting pan. Sprinkle with salt and pepper. Arrange lemon slices on ribs and brown, uncovered, in 450 degree oven for 45 minutes. Mix remaining ingredients together to make sauce. Pour over ribs. Reduce heat to 350 degrees and continue baking for 1-1/2 hours. Do not cover, but baste and turn ribs occasionally. If sauce gets too thick, add a little water.

Source: Houston Junior League Cookbook


STUFFED BAKED MUSHROOMS

Servings: 12
Prep time: 40 min
Cook time: 20 min
Total time: 60 min

Ingredients:
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 1/2 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel; Carefully break off stems and discard the tough end. Chop extremely fine.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon (I use 1/8 measuring spoon), fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.


CORN CHIP, CHILI, AND CHEESE CASSEROLE

Sort of like a Frito Pie casserole!

2 tb Margarine
1 lb Ground beef
1 pk Chili seasoning mix (up to 1-1/4)
1 c Shredded cheese
2 c Coarsely crumbled corn chips
1 md Onion
2 cn (8 oz) tomato sauce

Melt marg. in skillet and brown beef and onion. Stir in chile seasoning mix, tomato sauce and 1 cup water. Simmer 10 minutes, stirring occasionally. Lightly grease 1 1/2 - 2 quart casserole. Layer 1/2 chili mixture, corn chips and cheese. Repeat layers. Bake 20 minutes in a 350 oven.


STRAWBERRY CHEESECAKE MUFFINS

4 oz Cream cheese, softened
1/4 c Icing sugar
2 1/2 c Flour
1 tb Baking powder
1/2 ts Salt
1 Egg
1 1/4 c Milk
1/2 c Brown sugar
1/3 c Margarine
1/4 ts Almond extract
1/4 c Strawberry jam

Grease large muffin tins or line with paper baking cups. Blend cream cheese and icing sugar until smooth; set aside. Combine flour, baking powder and salt in large bowl. Mix egg, milk, brown sugar, melted butter, and almond extract. Stir liquid mixture into dry ingredients, stirring just until moistened. Spoon half of batter into muffin cups. Top with 1 tb cream cheese mixture and 1 ts jam. Spoon remaining muffin batter on top. Bake at 375 degrees F (190 C) for about 20 minutes, or until light golden. Cool in pan 5 minutes; remove muffins and cool on rack. Store in airtight container.


CHEESY SQUASH CASSEROLE

Yield:  8 servings (serving size: about 3/4 cup)

2 pounds yellow squash, sliced
3/4 cup chopped onion
1 tablespoon reduced-calorie margarine
2 tablespoons all-purpose flour
1 cup fat-free milk
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
1/2 cup soft breadcrumbs, toasted

Cook squash and onion in a small amount of boiling water 10 to 12 minutes or until vegetables are tender. Drain; set aside.

Preheat oven to 350°.

Melt margarine in a medium, heavy saucepan over medium heat. Add flour; cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir well.

Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350° for 20 to 25 minutes or until mixture is thoroughly heated.

CALORIES 95 (0.0% from fat); FAT 3.4g (sat 1.4g,mono 0.0g,poly 0.0g); IRON 0.0mg; CHOLESTEROL 8mg; CALCIUM 0.0mg; CARBOHYDRATE 11g; SODIUM 277mg; PROTEIN 6.2g; FIBER 2.2g

Source: Oxmoor House



GREEN CHILE-CHICKEN CASSEROLE

This casserole is perfect! It is very similar to the Texas staple King Ranch Chicken casserole and a total keeper.

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

1 1/3  cups  fat-free, less-sodium chicken broth
1  cup  canned chopped green chiles, drained
1  cup  chopped onion
1  cup  fat-free sour cream
3/4  teaspoon  salt
1/2  teaspoon  ground cumin
1/2  teaspoon  freshly ground black pepper
2  (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1  garlic clove, minced
Cooking spray
24  (6-inch) corn tortillas
4  cups  shredded cooked chicken breast (about 1 pound)
2  cups  (8 ounces) finely shredded sharp cheddar cheese

Preparation

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Nutritional Information

Calories:    335 (29% from fat)
Fat:    10.8g (sat 5.9g, mono 2.7g, poly 1.2g)
Protein:    23.9g
Carbohydrate:    34.3g
Fiber:    3.2g
Cholesterol:    66mg
Iron:    1.5mg
Sodium:    693mg
Calcium:    270mg

Source: Cooking Light, November 2003


LAMB CHOPS WITH TOMATOES

Start to Finish: 20 minutes

Ingredients

8 1-inch-thick lamb loin chops
Salt and pepper
1 8.8 oz. pouch cooked long grain rice
4 medium plum tomatoes, cut up
4 green onions, cut into 1-inch pieces
1 Tbsp. snipped fresh oregano
1 Tbsp. balsamic vinegar

Directions
1. Season chops with salt and pepper. Grill over medium coals 12 to 14 minutes for medium-rare, turning once halfway through grilling.

2. Meanwhile, microcook rice according to package directions. In food processor combine tomatoes, green onions, and oregano; process with on/off turns until coarsely chopped. Transfer to bowl; stir in vinegar. Season with salt and pepper. Arrange chops on rice; top with tomato mixture.

Makes 4 servings.

Nutrition Facts
Calories 273, Total Fat (g) 7, Saturated Fat (g) 2, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 70, Sodium (mg) 153, Carbohydrate (g) 26, Total Sugar (g) 4, Fiber (g) 3, Protein (g) 25, Vitamin C (DV%) 29, Calcium (DV%) 4, Iron (DV%) 15
Percent Daily Values are based on a 2,000 calorie diet


CREAMY RED POTATO SALAD

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 8 Servings
Cost per Serving: $0.95

Ingredients

4  pounds  small red potatoes
1  onion, thinly sliced
2  celery stalks, thinly sliced
1/3  cup  whole-grain mustard
2  tablespoons  red wine vinegar
1 1/4  cups  mayonnaise
2  tablespoons  sweet pickle relish
Salt and pepper

Preparation

Place potatoes in a large pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce to medium-low and simmer until potatoes are easily pierced with a fork, 30 minutes. Drain; slightly cool.

Cut potatoes in half and place in a large bowl. Add onion and celery. In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper. Pour over potatoes and gently stir to mix. Serve at room temperature or chilled.

Nutritional Information

Calories:    327
Fat:    28g (sat 5g)
Protein:    4g
Carbohydrate:    19g
Fiber:    7g
Cholesterol:    13mg
Sodium:    527mg

Source: All You, June 2008


PULL-APART CHICKEN

3/4 pound boneless, skinless chicken
1/2 cup water
1 tsp. vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. Italian seasoning
1 tsp. sugar
4 hamburger buns

Place all ingredients (except buns) in the crock pot. Cover and cook on low for 8-10 hours. During the last two hours of cooking, use fork to shred chicken. Spoon over hamburger buns and serve.


CREAMY SUCCOTASH SALAD

DRESSING:
2/3 cup mayonnaise
6 Tbs. buttermilk
4 tsp. Dijon mustard
4 tsp. fresh lemon juice
4 tsp. sugar
1/2 tsp. hot pepper sauce salt pepper

SALAD:
2 large red bell peppers
3 cups frozen baby lima beans, thawed (from 2 10-oz. pkgs.)
5 cups frozen corn kernels, thawed and drained (about 24 oz.)
2/3 cup green onions, thinly sliced

Whisk dressing ingredients together in medium bowl to blend. Season to taste with salt and pepper. Set aside. Char peppers over gas flame or in oven under the broiler til black on all sides. Put in paper bag, roll up to close, and let sit for 10 minutes. Peel and seed and coarsely chop peppers (about half the size of the American flag stamp). Put in large bowl. Cook lima beans in salted boiling water til heated through, about 4 minutes. Drain and cool (you can run cold water over them to speed it up). Put in bowl with the peppers. Mix in corn and green onions. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Cover and chill. Serve cold OR at room temperature. Store in refrigerator.

You don't have to char the peppers. You can just wash them, seed them, and chop them up.


SKINLESS FRIED CHICKEN

8 skinless, boneless chicken breast halves
salt
ice water
2 cups buttermilk
2 to 3 cups self-rising flour
vegetable oil

Place chicken breasts in a large container with a cover; pour salted ice water over chicken, covering completely (use about 2 teaspoons of salt per quart of water). Cover and refrigerate overnight. Up to 2 hours before cooking, drain chicken, pat dry, and place chicken in a large bowl. Pour buttermilk over chicken and refrigerate until time to fry. Drain chicken; dredge the breasts in flour, packing into crevices and coating well. Deep-fry in hot oil (350F.) for 10 minutes or until cooked. Drain in a single layer in large shallow baking pan.

Yield: 8 servings


PORK CHOPS WITH COUNTRY GRAVY AND MASHED POTATOES

Refrigerated mashed potatoes are widely available and are already seasoned, so no additional salt is needed. The five-ingredient gravy would go well over pan-sautéed or oven-fried chicken. It's also great over an open-faced turkey sandwich.

Yield: 4 servings (serving size: 1 pork chop, 2/3 cup potatoes, and 1/4 cup gravy)

Ingredients

3/4  teaspoon  salt, divided
4  (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
1  teaspoon  butter
1 1/3  cups  1% low-fat milk
3  tablespoons  all-purpose flour
1/4  teaspoon  poultry seasoning
1/4  teaspoon  black pepper
1  (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)

Preparation

Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.

Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.

While pork cooks, prepare potatoes according to package directions. Serve with pork.

Nutritional Information

Calories:    322 (29% from fat)
Fat:    10.5g (sat 3.7g, mono 3.9g, poly 0.5g)
Protein:    26.7g
Carbohydrate:    29g
Fiber:    2.2g
Cholesterol:    65mg
Iron:    1mg
Sodium:    908mg
Calcium:    125mg

Source: Cooking Light, January 2004



CHICKEN-CHILE QUESADILLAS

Old El Paso® Favorite Recipe! Chiles, chicken and cheese are the delicious fillings in quick and easy quesadillas. At my house, we add fresh jalapeno peppers to taste, finely chopped, to the cheese.

Prep Time: 20 min
Total Time: 20 min
Makes: 8 servings (1 quesadilla and 2 tablespoons salsa each)

1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
2 cups finely shredded Mexican cheese blend (8 oz)
2 cups shredded or finely chopped cooked chicken
1 can (4.5 oz) Old El Paso® chopped green chiles
2 tablespoons butter or margarine, melted
1 cup Old El Paso® salsa (any variety)

1. Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.

2. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.

High Altitude (3500-6500 ft): No change.

Once you cook a filled quesadilla in the skillet, transfer it to a cookie sheet in 375°F oven while you cook the remaining quesadillas. Garnish with fresh cilantro sprigs.

Nutrition Information:
1 Serving: Calories 340 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 65mg; Sodium 1000mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 2g); Protein 20g
Percent Daily Value*: Vitamin A 15%; Vitamin C 0%; Calcium 25%; Iron 10%
Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Medium-Fat Meat; 1 Fat
Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.


STRAWBERRY-LEMON BREAD

1 cup coarsely chopped fresh strawberries
2/3 cup strawberry jam or preserves
2-1/4 cups flour
2-1/2 tsp. baking powder
1/2 tsp. baking soda Generous 1/4 tsp. salt
2/3 cup sugar
1/3 cup nonfat buttermilk
1 egg
1/3 cup canola oil or corn oil
Finely grated zest (yellow part of skin) from 1 large lemon
2 tsp. vanilla extract

Heat oven to 350. Coat a 9x5-inch loaf pan with nonstick spray. Stir together berries and jam until blended; set aside while remaining ingredients are readied. In a large bowl thoroughly stir together flour, baking powder, baking soda and salt until well blended. Using a fork, beat together sugar, buttermilk, egg, oil, lemon zest and vanilla in a medium bowl. Using a large spoon, stir buttermilk mixture into flour mixture just until partly combined. Add a generous half of the strawberry mixture, gently stirring just until ingredients are evenly incorporated; do not overmix. Immediately turn out half of batter into pan. Spoon over remaining strawberry mixture over batter. Top with remaining batter, smoothing out surface. Using a table knife held vertically, swirl mixture to lightly combine berry mixture with batter. Smooth surface again. Bake on center oven rack for 40 to 45 minutes, until bread is nicely browned and a toothpick inserted in thickest part comes out clean. (If bread browns too rapidly, turn heat to 325F. for the last 5 or 10 minutes.) Let pan stand on a wire rack until bread is thoroughly cooled.

Makes about 12 servings.


INDIVIDUAL SALSA MEAT LOAVES

Making meat loaf in single-serving portions reduces the cooking time by half and keeps the meat juicy.

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings (serving size: 1 meat loaf)

Ingredients

2  large egg whites
1/3  cup  quick-cooking oats
1/2  cup  plus 2 tablespoons chipotle salsa, divided
1/4  cup  ketchup, divided
1  pound  ground beef, extra lean
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Combine egg whites in a large bowl, stirring well with a whisk. Stir in oats, 1/2 cup salsa, and 2 tablespoons ketchup. Add beef; mix well. Divide beef mixture into 4 equal portions, shaping each into an oval-shaped loaf. Coat a foil-lined rimmed baking sheet with cooking spray. Place loaves on prepared pan.

3. Bake at 350° for 30 minutes or until done.

4. Combine remaining 2 tablespoons salsa and remaining 2 tablespoons ketchup in a small bowl; spread mixture evenly over loaves.

Nutritional Information

Calories:    190 (26% from fat)
Fat:    6g (sat 2.1g, mono 2.1g, poly 0.7g)
Protein:    25g
Carbohydrate:    10.9g
Fiber:    1.7g
Cholesterol:    60mg
Iron:    2.2mg
Sodium:    548mg
Calcium:    7mg

Source: Cooking Light Fresh Food Fast, Oxmoor House, April 2009


GRILLED TUNA SANDWICH

This makes for a great lunch or the centerpiece of a light supper.

Ingredients
1 cup lemon juice
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/2 small red onion, diced
1 small celery stalk, diced
16 ounces tuna
olive oil (for bread)
pepper to taste
hearty bread of your choice

Directions
Mix lemon juice, tuna, mayo, cheese, onion, and celery. Make sandwiches out of the bread and tuna mixture, then brush olive oil lightly on the outside of the sandwiches. Grill over medium heat, 4 minutes on each side.


CAJUN SHRIMP CASSEROLE

This longer ingredient list is worth the effort for a special occasion meal. If you're not a fan of okra, you can leave it out of this dish.

Prep Time: 30 minutes
Cook Time: 16 minutes
Bake: 20 minutes
Yield: Makes 6 servings

Ingredients

2  pounds  unpeeled, large fresh shrimp
1/4  cup  butter
1  small red onion, chopped*
1/2  cup  chopped red bell pepper*
1/2  cup  chopped yellow bell pepper*
1/2  cup  chopped green bell pepper*
4  garlic cloves, minced
2  cups  fresh or frozen sliced okra
1  tablespoon  lemon juice
1 1/2  teaspoons  salt
1  (10 3/4-ounce) can cream of shrimp soup**
1/2  cup  dry white wine
1  tablespoon  soy sauce
1/2  teaspoon  cayenne pepper
3  cups  cooked long-grain rice
1/4  cup  grated Parmesan cheese
Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

Preparation

Peel shrimp; devein, if desired.

Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.

Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.

*1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.

**1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.

Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned.

Source: Southern Living, October 2005


CHICKEN TETRAZZINI WITH PROSCIUTTO AND PEAS
 
Prep: 10 min., Cook: 3 min., Bake: 35 min.

3 ounces finely chopped prosciutto
2 teaspoons vegetable oil
1 (7-oz.) package vermicelli
3 cups chopped cooked chicken
1 cup (4 oz.) shredded Parmesan cheese
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) container refrigerated Alfredo sauce
1 (4-oz.) can sliced mushrooms, drained
1/2 cup chicken broth
1/4 cup dry dry white wine
1/4 teaspoon freshly ground pepper
1 cup frozen baby English peas, thawed
1/2 cup slivered almonds

1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.

2. Preheat oven to 350°. Prepare pasta according to package directions.

3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.

4. Bake at 350° for 35 minutes or until bubbly.

Yield:  Makes 6 servings

Source: Southern Living, January 2009


BROCCOLI SOUP
WW Recipe

3 Points per serving

1 can cream celery soup 98% fat-free
1 can cream mushroom soup 98% fat-free
1 box frozen Broccoli chopped (I use Birdseye)
1/4 cup low fat shredded cheese

2 cups skim milk 

Cook broccoli as directed. Add soups, milk and cheese. Heat till hot and serve. Enjoy. The soup thickens as it cools down.

Makes 6 cups.

Serving size: 1 Cup
Per serving WW Points: 0.5 Calories...75....Fat...0.3 g...Carbs...13.4 g, Sodium...605mg...Fiber...2.6 g.


CHICKEN RITZ

Easy to make yummy dinner that the kids love!

4 Boneless skinless chicken breasts, cooked (or 2 cans chicken)
1 can Cream of Chicken soup
16 oz. Sour cream
2 packages Ritz crackers
1 stick Melted butter

Chicken breasts can be cooked in crockpot all day long (frozen or defrosted). Half day - cook on high; Whole day - cook on medium/low.

1. Shred chicken and place in large mixing bowl.

2. Add Cream of Chicken Soup & sour cream. Mix together.

3. Pour into 9 x 13 baking dish

4. Crush crackers (this works best using a rolling pin or ice cream scoop and putting the crackers in a gallon size Ziploc bag.

5. Put crushed crackers on top of mixture

6. Pour on butter. Bake at 350 degrees for 25 minutes.

Note: You can also use Saltines, cornflakes, or cheez-its.


BUTTERSCOTCH BROWNIES

These are chewy and nutty, like traditional brownies, but with a butterscotch taste.

Ingredients:

1 to 2 teaspoons butter
1 tablespoon flour

For the brownies:
5 tablespoons butter
1 cup dark brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped walnuts

Equipment:
8-inch-square pan
Measuring cups
Measuring spoons
Large heavy saucepan
Wooden spoon
Rubber spatula
Oven mitts
Cake tester

Directions:

Preheat the oven to 325°F. Butter and flour the sides and bottom of the 8-inch-square pan.

In the heavy saucepan melt the butter over low heat, then remove pan from the heat and use it as a mixing bowl.

With a wooden spoon stir in the brown sugar until well combined. Stir in the egg. Beat in the flour, 1/4 cup at a time. Stir in the baking powder, salt, vanilla, and walnuts, and mix well together.

With a rubber spatula spread the batter evenly in the prepared pan, scraping out all the batter with the spatula.

Bake for 30 minutes, or until the top is dry and the cake tester inserted in the middle comes out clean. Remove the pan from the oven, wearing the oven mitts.

Let the brownies cool about 10 minutes, then cut them into squares.

Serving Size: Makes 25 Squares

Source: The Fannie Farmer Junior Cookbook by Joan Scobey


GRILLED CALIFORNIA AVOCADO BLT BURGERS

James McNair, head judge and author of a new book called "Build a Better Burger," (Ten Speed Press), says he looks for imaginative recipes that reflect cultural and regional influences. The contest is sponsored by Sutter Home Family Vineyards, National Cattlemen's Beef Association and the California Avocado Commission. Here's the winning recipe.

Ingredients:

Caramelized Chipotle Onions:
1 large sweet onion, halved and thinly sliced
1 tablespoon Tabasco(r) Chipotle Pepper Sauce
1 tablespoon beef broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon minced fresh garlic
1 tablespoon dark brown sugar
Point Reyes Blue Cheese Spread
61/2 ounces light garlic-and-herbs spreadable cheese
4 ounces Point Reyes blue cheese or other favorite blue cheese, crumbled

Patties:
1 pound ground chuck
1 pound round sirloin
1/3 cup minced sweet onion
1/4 cup Zinfandel
3 tablespoons minced fresh oregano, thyme and basil (any combination)
1 tablespoon Tabasco Chipotle Pepper Sauce
1 1/2 teaspoons spicy seasoned salt
Vegetable oil, for brushing on the grill rack
12 Fresh California avocado slices
Balsamic vinegar for brushing on the avocado
Spicy seasoned salt, for sprinkling on the avocado
12 precooked bacon slices
6 (41/2-inch) soft Kaiser rolls, split
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices

Directions:

To make the cheese, prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high. To make the caramelized onions, combine onion, pepper sauce, broth, vinegar, oil, garlic and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook onion mixture for 10 to 15 minutes, stirring occasionally until the onions are caramelized and most of the liquid is evaporated. Remove pan from the gill and set aside.

To make the spread, combine the cheeses in a fire-proof saucepan, cover, and set aside.

To make the patties, combine the chuck, sirloin, onion, Zinfandel, herbs, pepper sauce and seasoned salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreadable consistency. Remove the saucepan from the grill and set aside.

During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with seasoned salt. Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as necessary. During the final 30 seconds, add the bacon slices to the pan. When the avocados are nicely grilled and the bacon is crisp, remove from the grill. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, spread a generous amount of the cheese mixture over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices and 2 bacon slices. Add the roll tops and serve.

Serving Size: Makes 6 Burgers

Source: "Build a Better Burger" by James McNair


SPANISH RICE

1 1/2 C. rice
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Sauté for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not sauté the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.


FRENCH-FRIED POTATO PUFFS

2 Cups leftover Mashed Potatoes, seasoned
2 eggs, well-beaten
1 small onion, chopped
1 Cup flour
2 tsp. Baking powder
Vegetable oil

Combine Mashed potatoes, eggs, and onion. In a separate bowl, sift together flour and baking powder. Stir into potato mixture. Blend well.

Heat oil about 2 inches deep in fryer or deep pan. Drop potato mixture by teaspoonfuls into oil. Fry 3 to 5 minutes or until brown.

Drain on paper towels. Excellent served with roast beef.

Makes 6 servings


ROSEMARY PASTA IN BUTTER-ROASTED GARLIC SAUCE

1 pound spaghetti
6 tablespoons unsalted butter, divided
1/2 cup finely chopped onions
6 cloves garlic, chopped coarsely
1 cup chicken stock
2 tablespoons chopped fresh rosemary, plus 4 to 6 sprigs for garnish
1/4 cup grated Parmesan cheese, plus more for the table
Kosher or sea salt and black pepper to taste

1 In a large saute pan over low heat, melt 4 tablespoons butter and add the onions. The butter and onions will slowly cook, becoming deep golden brown after 7-10 minutes. Add the garlic and continue cooking for 2 minutes.

2 Add the chicken stock and the chopped rosemary. Increase the heat to medium-high and cook until reduced by a third, about 6-8 minutes.

3 Meanwhile, in a large pot, add 3 quarts of water and about 3 tablespoons salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 7-10 minutes, until al dente. Drain in a colander and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons butter and the cheese; mix well until the butter is incorporated. Adjust seasoning with salt and pepper to taste. Serve in a big bowl or on 4 individual plates.

Yield: 6 Servings


GENTLEMAN'S CASSEROLE

This recipe easily doubles to serve four. You can bake puff pastry shells the day before. Remove tops and reheat on a baking sheet at 350° for five minutes.

Prep Time: 25 minutes
Cook Time: 6 minutes
Bake Time: 20 minutes
Yield: Makes 2 servings

Ingredients

1  (10-oz.) package frozen puff pastry shells
1  tablespoon  butter
1/3  cup  chopped cooked ham
1  tablespoon  chopped green onions
4  large eggs, lightly beaten
Gruyère Cheese Sauce (recipe follows)
1/4  cup  grated Gruyère cheese
Dash of paprika
Garnish: chopped green onions

Preparation

1. Bake 4 pastry shells according to package directions. Reserve remaining shells for another use.

2. Melt butter in a medium-size nonstick skillet over medium heat; add ham and green onions. Sauté 2 minutes or until green onions are tender. Add eggs, and cook, without stirring, 1 to 2 minutes or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 1 to 2 minutes or until eggs are thickened and moist. (Do not over stir.) Gently fold in Gruyère Cheese Sauce.

3. Spoon egg mixture into prepared pastry shells. Sprinkle with cheese and paprika. Garnish, if desired. Serve immediately.

Chicken-and-White Cheddar Casserole: Substitute extra-sharp white Cheddar cheese for Gruyère, Cheddar Cheese Sauce for Gruyère Cheese Sauce, and chopped cooked chicken for ham. Proceed with recipe as directed.

Gruyère Cheese Sauce

Prep: 10 min., Cook: 6 min.

You can make this up to two days ahead and store in the refrigerator. Reheat in a microwave-safe bowl at HIGH 1 1/2 minutes, stirring halfway through.

Yield: Makes about 3/4 cup

Ingredients

3/4  cup  milk
1  tablespoon  butter
1  tablespoon  all-purpose flour
1/2  cup  grated Gruyère cheese
1/4  teaspoon  salt
1/8  teaspoon  pepper

Preparation

1. Microwave milk in a 2-cup microwave-safe glass measuring cup at HIGH 1 minute.

2. Melt butter in a small heavy saucepan over medium heat; gradually whisk in flour. Cook 1 minute, whisking constantly. Gradually whisk in warm milk; cook over medium heat, whisking constantly, 3 to 5 minutes or until thickened and bubbly. Remove from heat; whisk in cheese, salt, and pepper.

Cheddar Cheese Sauce: Substitute extra-sharp white Cheddar cheese for Gruyère. Proceed with recipe as directed.

Source: Southern Living, November 2008


FRESH FRUIT DIP
WW Recipe

1 Point Per Serving

8 ounces  light cream cheese -- softened
7 ounces  marshmallow cream
1/2 cup  crushed pineapple in juice -- drained
1 teaspoon  orange zest
1/2 teaspoon  orange liqueur -- or orange concentrate
1/8 teaspoon  ground ginger

Combine all ingredients, stir well. Cover and chill.

Per serving: 38 Calories (kcal); 1g Total Fat; (29% calories from fat); 1g Protein; 6g Carbohydrate; 4mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


CHICKEN, RICE AND BROCCOLI CASSEROLE

1/4 c. butter
1/2 c. onion, chopped
1/2 c. celery, chopped
2 c. rice, cooked
1 can cream of chicken soup
1 can milk
1 c. cheddar cheese
2 c. chopped broccoli, cooked
2 c. chicken, cooked & cubed

Saute onion and celery in butter. Mix milk and soup. Mix all ingredients except cheese and place in greased casserole. Sprinkle cheese on top. Bake 1/2 hour at 350 degrees.


CREAMED EGGS ON TOAST

8 slices of bread toasted and buttered
6 Eggs
1 Tblsp oil
1 Tblsp white vinegar
Basic White Sauce (your own recipe)
1/2 cup Velveeta cheese (about 1 inch slab)
Onion powder
Black pepper

Prepare toast - - and Place whole eggs in large pan covered with cold water. Add about 10 shakes of salt to the water along with the oil and the vinegar. (Oil is added so the water will not boil over while cooking and the vinegar will help make the eggs easier to peel after cooking.) Cook on high heat. When the eggs begin to boil, boil for 20 mins. While eggs are cooking, make your Basic White Sauce.

Over low heat, add cheese to the white sauce. Stir often with fork letting the cheese melt. Shake Onion Powder to lightly cover the entire top of the mixture and stir well. Shake black pepper to lightly cover 1/2 of the entire mixture and stir well. Remove from heat. When eggs are done, drain and place in cold water. Crack and peel. Rinse eggs and slice up each (like a tomato) into the Sauce Mixture. Add more onion powder and/or pepper to taste. Bring to bubbling. Remove from heat.

Yield: for 2-3 Adults

* Note: If you double this recipe, be sure to double the White Sauce recipe as well.


PORK ROAST WITH GEORGIA PEACH SAUCE

1/4 cup soy sauce
1 large clove garlic, minced
1/2 teaspoon cinnamon
1 (3 to 4-lb.) center-cut pork loin roast
1/4 cup chili sauce or ketchup
3 tablespoons sherry
1 teaspoon dry mustard
1/2 teaspoon thyme
2/3 cup fresh Georgia peaches, pureed
1 cup water, divided

In a small bowl, combine soy sauce, sherry, garlic, mustard, cinnamon, and thyme. Marinate pork 2 to 3 hours or overnight in refrigerator.

Reserve marinade for later use.

Preheat oven to 325°. Cook roast 30 minutes per pound or until meat thermometer reaches at least 160°.

While roast is cooking, combine in a small saucepan the remainder of marinade, peach puree, chili sauce and 1/2 cup water; boil then reduce to simmer.

Baste pork during the last 20 minutes of cooking.

After pork is cooked, add remaining 1/2 cup of water to oven pan and scrape up pan juices. Add juices to sauce.

YEILDS: 9 servings (or about 3 servings per pound of meat)
 
Source: Edenfield House Inn Bed & Breakfast, Swainsboro, Georgia


STEAK TORTILLA SALAD

The steak in this recipe is sliced thin after grilling, so you don't need the most tender (i.e., expensive) cut. Shop instead for a sirloin, tri-tip or other grilling steak.

Ingredients
1 1/2 lbs. sirloin, tri-tip, flank or other favorite beef steak
2 cups salsa verde (green salsa made with tomatillos) or other favorite store-bought salsa, divided use
1 bag mixed salad greens
Tortilla chips, crumbled

Optional: Thinly sliced red onion, shredded Monterey or Pepper Jack cheese

Place steak in a resealable plastic bag with 1 cup salsa verde; toss to coat meat evenly, close bag and let marinate about 30 minutes to 1 hour or until meat reaches room temperature. Remove beef from bag and discard marinade.

Grill beef over medium-high until medium rare or desired doneness is reached. Remove from heat and let rest, covered, for 5 minutes. Slice meat thinly against the grain.

Divide salad greens and beef slices between four plates, and sprinkle with crumbled tortilla chips. Serve with remaining salsa, and cheese and onion, if using.

Source: Adapted from Pace


CHIVE GARLIC BREAD

1/4 cup butter or margarine, softened
1/4 cup grated Parmesan cheese
2 tablespoons snipped chives
1 garlic clove, minced
1 loaf (1 pound) French bread, cut into 1-inch slices

In a bowl, combine the butter, Parmesan cheese, chives and garlic. Spread on one side of each slice of bread; wrap in a large piece of heavy-duty foil. Seal the edges. Place on a baking sheet. Bake at 350-degrees for 25 to 30 minutes or until heated through.


TOFFEE CRUNCH COOKIES

These cookies are so good. I'm not a real sweets lover but I have to hide these things from myself. I've used pecans or walnuts with great success.

15 graham crackers
1/2 c. sliced almonds
3/4 c. butter
3/4 c. packed brown sugar
1/4 tsp almond extract
1 c. chocolate chips

Arrange crackers in the bottom of a well-buttered 13-by-9-inch baking pan. Sprinkle with nuts.

Combine butter and brown sugar in a saucepan; boil hard for 3 minutes. Stir in extract. Carefully pour over crackers.

Bake at 350 degrees for 10 minutes or until bubbly all over.

Sprinkle with chips. When soft, spread to frost.

Cut into small squares while warm or refrigerate and break into pieces while hard.


SWEET ONION TART

Destined to be a summer favorite for years to come - the filling is made with caramelized onions, herbs, and Parmesan, and the tart is big enough to serve 16.

3 cups flour
2 tsp. salt
1/2 cup shortening
1/2 cup (1 stick) plus 3 Tbs. margarine or butter
2 lbs. sweet onions, thinly sliced
5 eggs
2-1/2 cups milk
1/4 cup grated Parmesan cheese
2 tsp. chopped fresh thyme leaves
1 Tbs. chopped fresh parsley
1/2 tsp. coarsely ground black pepper

1. In large bowl, with fork, stir flour and 1 tsp. salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 1/2 cup cold butter or margarine until mixture resembles coarse crumbs. Sprinkle 7 to 8 Tbs. cold water, a tablespoon at a time, into flour mixture, mixing with fork after each addition until mixture is just moist enough to hold together. With hands, shape dough into a ball.

2. On floured surface, with floured rolling pin, roll dough into a rectangle approximately 18" by 13". Gently fold rectangle into fourths and carefully lift onto ungreased 15x10" jelly-roll pan; unfold. Lightly press dough onto bottom and sides of pan. Fold overhang under and pinch to form decorative edge level with rim of pan. Wrap and refrigerate tart shell about 30 minutes.

3. Meanwhile, in deep 12-inch skillet, melt remaining 3 Tbs. margarine or butter over medium-high heat. Add onions and cook, stirring frequently, until onions are golden brown, about 25 minutes. Remove from heat and cool to room temperature.

4. Heat oven to 425. Line tart shell with foil and fill with pie weights, uncooked rice, or dried beans. Bake tart shell 20 minutes; remove foil and weights and bake 10 minutes longer or until golden. Remove tart shell from oven and turn oven control to 400F.

5. In bowl, with wire whisk or fork, beat eggs, milk, Parmesan, thyme, parsley, pepper, and 1 tsp. salt

6. Spread cooled onions over tart shell. Pour egg mixture over onions.

7. Bake tart 25 minutes or until egg mixture is set and tart is nicely browned. Serve hot. Or cool on wire rack, wrap and refrigerate to serve cold later.

Makes 16 main-dish servings.

Source: Good Housekeeping, July 1996


BAKED POTATO SOUP

1 lb. bacon
2/3 C. margarine
2/3 C. flour
7 C. milk
4 large baked potatoes, peeled & cubed
4 green onions
1 1/4 C. shredded Cheddar cheese
1 C. sour cream
1 t. salt
1 t. pepper

Cook bacon. Drain, crumble and set aside. In Dutch oven or stock pot, melt margarine over medium heat. Whisk in flour until smooth. Gradually, stir in milk, whisking constantly, until thickened. Stir in potatoes & onions. Bring to a boil, stirring frequently. Reduce heat and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt & pepper. Continue cooking stirring frequently, until cheese is melted. Add milk if too thick.


LAYERED PICNIC PASTA SALAD

12 oz. Bow Ties or other medium pasta shape
1/2 cup vinaigrette salad dressing
1 cup frozen green peas, thawed
3 plum tomatoes, sliced
1 cup fresh mushrooms, sliced
2 oz. prosciutto, thinly sliced
2 tbsp. fresh basil, chopped
3 tbsp. Parmesan cheese, freshly grated

Cook pasta according to package directions, drain. Return to cooking pan and toss with 2 tablespoons vinaigrette dressing. Transfer half of pasta to a clear glass bowl. Layer peas, tomatoes, mushrooms, and prosciutto on pasta. Top with remaining pasta. Sprinkle with basil and pour remaining dressing evenly over salad. Sprinkle with Parmesan cheese. Serve at once or cover and chill until ready to serve. Toss right before serving to evenly coat dressing.


BAKED SESAME CHICKEN

2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless, chicken breast halves
2 tablespoons butter, melted

Preheat oven to 400F. Place soy sauce in a 9 x 13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter. Bake at 400F for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

Serves 4.


CHICKEN WITH BROWN GRAVY

4 boneless skinless chicken breasts
3 Tbsp all-purpose flour
1 cup hot water
½ cup milk
1 Tbsp chicken bouillion

1) Generously spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and cook 2 to 3 minutes on each side or until browned. Remove from skillet and place on plate. Cover with foil to keep warm.

2) Reduce heat to medium. Add flour to skillet. Using pancake turner or wooden spoon, cook, stirring constantly, for about 3 minutes or until flour is golden brown, breaking up any bits of flour if necessary. Remove skillet from heat.

3) In small bowl, combine water, milk, and bouillion. Blend with wire whisk until smooth. Slowly add half of milk mixture to flour in skillet, stirring until smooth. Place skillet over medium heat. Bring to a boil, stirring constantly and scraping sides of skillet to blend thoroughly.

4) Add chicken and any juices from plate to skillet. Spoon sauce over chicken. Bring to a boil. Reduce heat, cover tightly and simmer 15 minutes.

5) Uncover skillet. Cook an additional 3 minutes or until sauce is slightly thickened, chicken is fork-tender, and its juices run clear.

6) If desired, sprinkle with freshly ground black pepper.


SMOKED SALMON AND EGG SALAD

Ingredients

12 eggs
2 stalks celery, chopped
1 red onion, chopped
5 oz. diced smoked salmon
1 C. mayonnaise
3 Tbs. chopped fresh dill
Salt and pepper to taste

Directions

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, combine eggs, celery, onion, smoked salmon and mayonnaise. Season with dill, salt and pepper. Refrigerate at least 2 hours to allow flavors to combine.


LOW-FAT SPAGHETTI CARBONARA

Try this low fat version!

Serving: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

1 lb spaghetti uncooked
6 oz turkey bacon, finely chopped
3 cloves garlic, minced2/3 cup dry white wine
1 cup egg substitute
1/3 cup fresh parsley chopped
1/3 cup Parmesan cheese, grated
salt
freshly ground pepper

1. Prepare pasta according to package directions.

2. While pasta is cooking, cook the bacon and garlic in a small saute pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.

3. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half.

4. Pour mixture into a large serving bowl and let it cool for 5 minutes.

5. Stir in the egg substitute and the parsley.

6. When pasta is done, drain it well and add it immediately to the bacon mixture.

7. Add Parmesan cheese and toss quickly.

8. Season with salt and freshly ground pepper and serve.

Based on individual serving.
Calories: 422
Total Fat: 9 g
Carbohydrates: 58 g
Protein: 21 g
 
Source: iVillage


MAKE-AHEAD BRUNCH BAKE

1 lb. bulk pork or turkey sausage
6 eggs, beaten
2 cups light cream or half-and-half
1/2 tsp. salt, optional
1 tsp. ground mustard
1 cup (4 oz.) shredded cheddar cheese
2.8 oz. can French Fried Onions

Crumble sausage in large skillet. Cook over medium-high heat until browned; drain well. Stir in eggs, cream, salt, mustard, 1/2 cup cheese and 1/2 can French Fried Onions; mix well. Pour into greased 8x12" baking dish. Refrigerate, covered, 8 hours or overnight. Bake, uncovered, at 350 for 45 minutes or until knife inserted in center comes out clean. Top with remaining cheese and onions; bake, uncovered, 5 minutes or until onions are golden brown. Let stand 15 minutes before serving.

Source: Durkey French Fried Onions Recipe Booklet



THREE-ALARM ITALIAN STYLE CHILI MAC

Prep Time: 15 min
Cook Time: 25 min
Level: Easy
Serves: 6 servings 

Ingredients
1 pound penne pasta or cavatappi (hollow pasta spirals)
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds ground sirloin
2 tablespoons chili powder, 2 palmfuls
Black pepper
1 onion, chopped
1 cubanelle pepper, seeded and chopped
1 red bell pepper, seeded and chopped
3 to 4 cloves garlic, chopped
1 cup beef stock
1 (28-ounce) can fire roasted crushed tomatoes
Handful basil leaves, torn
2 cups shredded smoked Cheddar or scamorza (smoked aged mozzarella)

Directions
Cook pasta in salted water until al dente. Preheat broiler to high.

Meanwhile, heat a deep skillet over medium high heat with extra-virgin olive oil. When oil ripples or smokes, crumble beef and brown, 5 to 6 minutes. Season the meat with chili powder, salt and pepper. When meat has browned, add onions, peppers and garlic. Cook vegetables until soft, 6 to 7 minutes. Add stock and scrape up pan drippings. Stir in crushed tomatoes, simmer sauce 10 minutes and fold in basil. Drain pasta and add to sauce. Toss to combine and transfer to a casserole dish. Cover with cheese and brown under broiler 3 to 4 minutes.

Source: Rachael Ray


LEMON BLUEBERRY PIE

1 (9-inch) graham cracker crumb crust or baked pastry shell
3 egg yolks*
14 oz. can Eagle Brand sweetened condensed milk
1/2 cup ReaLemon lemon juice from concentrate
1-1/2 tsp. grated lemon rind, optional
Yellow food coloring, optional
21 oz. can blueberry pie filling, chilled
Whipped topping or whipped cream

Heat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon, rind and food coloring, if desired. Pour into prepared crust; bake 8 minutes. Cool. Chill. Top with blueberry filling. Garnish with whipped topping. Refrigerate leftovers.

*Use only Grade A clean, uncracked eggs.


TEXAS BLACK  BEAN SOUP
 
2 15-ounce cans black beans, rinsed and drained
1 14 1/2-ounce can stewed tomatoes or Mexican stewed tomatoes, cut up
1 14 1/2-ounce can diced tomatoes or diced tomatoes with green chiles
1 14 1/2-ounce can veg. broth or 2 cups of homemade veg. broth
1 11-ounce can Mexi-corn, drained
2 4-ounce cans chopped green Ortega chiles
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic
 
In a crockpot, combine all ingredients. Cover and cook on HIGH for 4 to 5 hours or until heated through.

Yields 8 to 10 servings


CUCUMBER AND SHRIMP SALAD WITH FETA VINAIGRETTE

Prep time: 15 mins
Serves:  4

For the vinaigrette:
2 tablespoons red wine vinegar
pinch sugar
freshly ground black pepper
1 teaspoon chopped fresh oregano or 1/4 teaspoon dried
2 tablespoons crumbled feta cheese
2 tablespoons extra virgin olive oil

For the salad:
1 cucumber, peeled, halved, seeded and sliced
2 tomatoes, cored and cut into wedges
1/4 cup pitted, halved kalamata olives
1/2 small red onion, thinly sliced
1 pound steamed shrimp, peeled and deveined
salt to taste

2 pieces pita bread, cut into wedges

1. In a mixing bowl, whisk the vinegar, sugar, pepper, oregano and feta cheese together. Slowly whisk in the olive oil. (This can be made in advance and stored in the refrigerator for up to 5 days.)

2. Combine the cucumber, tomatoes, olives, onion and shrimp in a large mixing bowl. Add the vinaigrette and toss to combine. Season with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 2 days. The salad actually gets better as the vegetables marinate in the vinaigrette for a day or two.)

3. Serve with wedges of pita bread.

Serving Size: about 1/2 cup
Per Serving
Calories 408
Carbohydrate 41 g
Fat 13 g
Fiber 7 g
Protein 32 g
Saturated Fat 2 g
Sodium 565 mg


AVOCADO MONTE CRISTO

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno Jack cheese, cilantro and salsa.

Serves 12

3/4 cup garlic mayonnaise (aioli)
24 slices firm white sandwich bread
6 California avocados (3 pounds)
48 (1 ounce) slices sliced roasted chicken or turkey (3 pounds)
24 (1 ounce) slices sliced Jalapeno Jack cheese
16 eggs, beaten
1 teaspoon salt
Unsalted butter, as needed
3 cups fresh fruit salsa of choice
12 fresh cilantro sprigs

Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread. Cover 12 slices of bread with avocado slices. Top each with 2 slices of chicken or turkey and 1 slice cheese. Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.

Beat together egg, milk, and salt; reserve. Dip 2 halves of a sandwich in egg mixture, coating well. Brown in hot butter, about 2 minutes per side.

Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.