healthy heart low cholesterol cookbook · provencal mushroom and white bean stew 357 provencale...

Healthy Heart

Low Cholesterol

Cookbook

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Contents 15-Minute Chicken & Rice Dinner 1 A Honey Of A Chili 2 Acapulco Chicken Pizza 3 Acorn Squash With Pineapple 4 Aladdin's Pizza 5 All-American No-Bake Blueberry Pie 6 All-American Stuffed Turkey Burger 7 Almond Fruit Smoothie 9 Almond-Broccoli Soup 10 Almond-Tomato Soup with Smoked Salmon 11 Almost Instant Mushroom Sauce with Fettuccine 12 Alphabet Turkey Soup 13 Angel Hair with Tomatoes, Basil and Garlic 14 Apple Crisp 15 Apple-Glazed Chicken Drumsticks 16 Apres Ski Turkey Stew 17 Artichoke Dip 18 Artichoke Dip with Pretzels 19 Artie the Airplane 20 Asian Chicken Noodle Soup 21 Asparagus / Ham Bundles 22 Autumn Chicken and Apple Stew 23 Avocado Salsa 24 Baby Greens Salad with Oranges and Olives 25 Bacon and Tomato Potato Skins 26 Baked Parmesan Chicken Thighs 27 Baked Santa Fe Dip 28 Baked Shells with Chicken and Cheese 30 Baked Spiced Chicken 31 Balsamic Pork Chops 32 Banana Pops 33 Barbecue Pork Skillet 34 Barbecued Pork-And-Potato Casserole 35 Barbecued Turkey Wings 36 Basic Barbecue Sauce 37 Basic Pizza Crust 38 Basic Tomato Sauce 41

Basic Turkey Gravy 42 Basil and Nectarine Bagel 44 Basting Glaze 45 Batter Fried Chicken 46 Bbq Turkey Burgers 47 Beef and Eggplant Casserole 48 Beef and Salsa Topped Potatoes 49 Beef Bourguignon Fettuccine 50 Beef Choufleur 52 Beef Stew 53 BeeMaid Honey Breakfast Shake 54 Beer Brat Pasta 55 Beer-Braised Cutlets 56 Berry Blue Smoothie 57 Berry Blueberry Chutney 58 Berry Striped Pops 59 Big Chocolate Chunk Nut Cookies 60 Biscuit and Beef Cups 61 Bits O' Turkey Ham Loaf 62 Black Bean Dip 63 Black Bean Turkey Chili 64 Black Forest Brownie 65 Blackberry Breakfast Bars 66 Blackberry Syrup 67 Blizzard Party Mix 68 Blueberries n'Jam Topping 69 Blueberry Granola Bars 70 Blueberry Muffins 71 Blueberry Smoothie 73 Blueberry Sorbet 74 Blueberry Tortilla Pizza 75 Blueberry-Filled Dutch Pancake 76 Blueberry-Orange Bread 77 Blueberry-Stuffed French Toast 78 Boston Baked Beans 80 Bourbon Peach Turkey Glaze 81 Bravo Green Beans 82 Broccoli Italiano 83 Broiled Pineapple Rings 84

Broiled Steaks With Herb-Cheese Potatoes 85 Brownie Cookies 86 Buffalo Chicken Wings 87 Butterscotch Apple Crisp 88 Butterscotch Haystacks 90 Butterscotch Party Mix 91 Butterscotch Sticky Buns 92 Cajun Tomato Bread 93 Cajun Turkey Triangles 94 Cappuccino Crinkles 95 Caramel Apples 96 Caramel-Apple Pudding Cake 97 Caramel-Cherry Sticky Buns 99 Caribbean Chicken Salad with Peanuts 100 Caribbean Salsa 101 Caribbean Turkey Stew 102 Carolina Barbecue 103 Cc's Basting Sauce 104 Cheddar Chicken Casserole 105 Cheesy Corn On The Cob 106 Cheesy Ham and Macaroni 107 Cheesy Turkey Ham, Spinach and Noodles 108 Cherry Biscotti 109 Cherry Blossoms 111 Cherry Cinnamon Rolls 113 Cherry Mallow Cake 114 Cherry Oatmeal Muffins 115 Cherry Peanut Pizzaz 116 Cherry Salsa 117 Cherry Sauce for Pancakes 118 Cherry Smoothie 119 Cherry Smoothie 120 Cherry S'Mores 121 Cherry Spiced Cider 122 Chicken and Dumplings 123 Chicken and Mashed Potato Bake 125 Chicken and Sausage Gumbo 126 Chicken Cacciatore in a Hurry 127 Chicken Crunch 128

Chicken Soup with Dumplings 129 Chili-Mac 130 Chimichurri Marinade 131 Chinese-Style Spareribs 132 Chocolate Angel Cake 133 Chocolate Chip Cookies 135 Chocolate Peanut Butter Chews 136 Chocolate Truffles 137 Chocolate-Covered Cherries 139 Christmas Tree Cutout Sugar Cookies 140 Cincinnati Chili in a Nest 142 Cinnamon Honey Buns 143 Citrus Barbecue Sauce 144 Citrus Berry Mimosas 145 Citrus Salad 146 Citrus Salsa 147 Classic American Split Pea Soup 148 Classic Mac 'n Cheese with a Twist 149 Clear Watercress & Enoki Soup 150 Cornmeal Blueberries Mush 151 Cranberry and Apricot Chutney 152 Cranberry Apple Sauce 153 Cranberry Herb Sauce 154 Cranberry Pear Crumble 155 Cranberry Sauce with Lime and Ginger 156 Cream of Portabella Soup...Without the Cream 157 Creamy Chive Dip 158 Creamy Dijon Turkey Soup 159 Creamy Mustard Sauce 160 Creamy Wild Rice Soup with Smoked Turkey 161 Crispy Chicken Bake 162 Critter Munch 163 Crockpot Breakfast 164 Crunchy Cherry Party Mix 165 Cucumbers And Onions In Dill Dressing 166 Currant Chutney 167 Curried Carrots 168 Curried Date Carrot Soup 169 Curried Rice With Pineapple 170

Curried Turkey Ham Puffs 171 Curry Almonds 173 Delicious, Nutritious, Date Granola Bars 174 Dessert Waffles with Spiced Blueberry Sauce 175 Dill Sauce 176 Dilly Brunch Pockets 177 Ditalini with No-Cook Bean Sauce 179 Dried Cherry Relish 180 Dried Cherry Relish for Turkey 181 Dutch Babies With Quick Blackberry Syrup 182 Dutch Dill Bread 183 Dutch Split Pea Soup 184 Easy Apple Burritos 185 Egg Drop and Noodle Soup 186 Festive Cherry Punch 187 Fiesta Pasta Soup 188 Fiesta Pork Soup 189 Fried Chicken with Garlic Walnut Sauce 190 Frosty Citrus Refresher 191 Fruit Ambrosia 192 Fruit Fantasia 193 Fruit Puff Pancake 194 Fruit Smoothie 195 Fruity Barbecue Sauce 196 Fruity Mousse 197 Garlic Green Beans 198 Garlic Mashed Potatoes 199 Ginger Peach Smoothie 200 Gingerbread Cutouts 201 Gingered Blueberry-Melon Toss 203 Gingered Pork with Peanut Sauce 204 Gingered Rios and Honey Compote 205 Ginger-Fruit Compote 206 Gourmet Mushroom Fettuccini 207 Grannys On The Grill 208 Grapefruit Berry Sherbet 209 Green and Gold Chowder 210 Green Leaf Salad With Bleu Cheese Dressing 211 Green Olive Pesto 212

Green Onion and Cornbread Stuffing 213 Ground Turkey Italian Sauce 214 Guacamole 215 Guilt-Free Turkey Gravy 216 Guilt-Free Turkey Gravy 217 Ham And Cheese Puffs 218 Ham with Fruit Glaze 219 Hattie's Tart Cherry Barbecue Sauce 220 Hawaiian Barbecue Sauce 221 Hawaiian Isle Sorbet 222 Hearty Fresh Mushroom Chili Soup 223 Herbed Bagel Chips 224 Herbed Chevre Spread 225 Herbed Honey Lime Sauce 226 Herbed Margarine 227 Holiday Mimosa 228 Honey Apple Turnovers 229 Honey Barbecue Sauce 230 Honey Blueberry Spread 231 Honey Bread Sticks 232 Honey Care to Take a Dip 233 Honey Chocolate Cupcakes 234 Honey Cinnamon Peanut Butter 235 Honey Cloverleafs 236 Honey Come to My Ade 238 Honey Crispies 239 Honey Custard French Toast 240 Honey Fruit Glaze For Lamb 241 Honey Granola Squares 242 Honey Grog 243 Honey Lemon Sauce 244 Honey Lemonade With Frozen Fruit Cubes 245 Honey Make Mine Chocolate Sauce 246 Honey Mango Chutney 247 Honey Mulled Cider 248 Honey Mustard Sauce 249 Honey 'N' Fruit Tea 250 Honey Nut Turkey Ham Roll-Ups 251 Honey of a Latte 252

Honey Parlez Vous Parfait 253 Honey Pumpkin Salad with Sage Croutons 254 Honey Sweet and Sour Sauce 256 Honey Sweet 'n Sour Wings 257 Honey You're Good Sauce 258 Honey-Citrus Soother 259 Honey-Lemon Jelly 261 Honey-Orange Marys 262 Hot Buttered Cider 263 Hot Cranberry Toddy 264 Hungarian Tokany (stew) of Turkey 265 Indoor S'mores 267 Italian Asparagus Quiche 268 Italian Potato Salad 269 Italian Skillet Mushroom and Chicken Stew 270 Italian Stuffed Mushrooms 271 Jack's Glen Lake Inn Cherry Plum Sauce 272 Jamaican Turkey Stew 273 John's Garlic Rice 274 Kaleidoscope Honey Pops 275 Lemon Garlic Marinade 276 Lemon Tartar Sauce 277 Lickety-Split Linguine with Scallops and Tomatoes 278 Lite Pumpkin and Apricot Muffins 279 Lone Star Steak and Pasta 280 Low-Calorie, Fat-Free Whipped Cream 281 Low-Fat Cream Cheese Frosting 282 Lowfat Date Yogurt Shake 283 Macaroni and Cheese with Tomatoes 284 Mandarin Peach Sauce 285 Mango-Peach Frozen Yogurt 286 Maple Barbecue Sauce 287 Maple Cherry Sauce 288 Maraschino Lemonade Pops 289 Marie's Chickpea Soup 290 Marinated Cucumbers 291 Marinated Mushrooms 292 Marionberry Jam 293 Marshmallows 294

Melon In Mint Sauce 296 Mexican Frittata 297 Mock Hollandaise Sauce 298 Morning Star Granola 299 Moroccan Lentil and Chickpea Soup 300 Mushroom & White Bean Ragout 301 Mushroom and Basil Wine Sauce 302 Mushroom and Nut-Stuffed Onions 303 Mushroom and Wine Steak Sauce 305 Mushroom Biscuits 306 Mushroom Chili 307 Mushroom Ragout 308 Mushrooms Parmesan 309 Nacho Stuffed Shells 310 Nectarine Barbecue Sauce 312 Nectarine Fiesta Nachos 313 Nectarine Spread 314 New England Turkey Chowder 315 New Orleans Barbecue Sauce 316 No-Bake Peanut Butter Treats 317 Northwest Chili 318 Nutty Toasted Snack Mix 319 Ojai Valley Inn Tortilla Soup 320 Oktoberfest Savory Pot Roast 322 One Pot Tuna Pasta 323 Orange Date Shake 324 Orange Jalapeno Jelly 325 Pan Gravy 326 Parfait Cups 327 Parmesan Triangles 328 Pasta Chowder 329 Pasta Stew with Rosemary Pork 330 Pasta with (Turkey) Sausage and Pepper Meatballs 331 Pasta with Tomato Meat Sauce 332 Pea and Pesto Soup 333 Peach Foldup Tart 334 Peanut Butter "Play-dough" 335 Peanut Butter and Plum Sandwich 336 Peanut Butter Cookies 337

Peanut Butterscotch Crispies 338 Peanut Honey Huggers 339 Peanutty Honey Goo 340 Pear-Walnut Muffins 341 Penne with Zucchini and Parmesan 342 Pesto 343 Pesto Sauce 344 Pickled Mushrooms 345 Picnic Fried Chicken 346 Pineapple 'n' Ham Sandwich Roll-Ups 347 Pineapple/Orange Turkey Ham Glaze 348 Pita Pastrami Roll-Ups 349 Pizza Turkey Triangles 350 Plum-Plus Muffins 351 Poached Pear Halves With Wine Sauce 352 Pork Basting Sauce 353 Potato Turkey Collops 354 Power Bars 355 Presto Pesto Eggplant 356 Provencal Mushroom and White Bean Stew 357 Provencale Tarts 358 Pumpkin Pie 359 Pumpkin Won Ton 360 Purple Cow 361 Quick & Easy Lasagna 362 Quick 40-Clove Chicken 363 Quick Chicken and Dumplings 364 Quick Chocolate Fudge Sauce 365 Quick Fruit Leather 366 Quick 'n' Easy Beef Quesadillas 368 Quick Quesadillas 369 Quick Salsa Chicken and Rice 370 Quick Turkey Chowder 371 Ranch Chicken 372 Raspberry Glaze 373 Raspberry Lemon Streusel Muffins 374 Raspberry-Date Bars 375 Ratatouille 377 Red Pepper Sauce 378

Red Velvet Cake 379 Rigatoni Mexicali 380 Rigatoni with Hearty Lamb Sauce 381 Rio Breakfast Shake 383 Roast Garlic Mashed Potatoes 384 Roasted Barbecue Potatoes 385 Roasted Red Pepper Sauce 386 Roasted Vegetables 387 Rosemary A Aïoli 388 Rosemary Apple Salsa 389 Rotini with Pork and Broccoli 390 Roughed-Up Chocolate Chip Cookies 391 Sage and Onion Mashed Potatoes 392 Salad Bar Pasta Salad 393 Salsa Fresca 394 Salsa Onion Dip 395 Sante Fe Chicken with Rice 396 Sauteed Baby Vegetables 397 Sauteed Sweet Peppers 398 Savory Ham and Noodle Casserole 399 Savory Turkey Gravy 400 Savory Turkey Sausage Pinwheels 401 Seville Orange Confit 402 Shells with Fresh Mushrooms and Baby Peas 403 Shotgun Billy's Turkey Chili with Black Beans 404 Sicilian Stuffed Shells 405 Six-Can Slow Cooked Chili 406 Sloppy Joe Spaghetti Cups 407 Slow Cooked Chicken with Potatoes 409 Smoked Turkey Cocktail Bites 410 Smoked Turkey Primavera 411 Smoky Honey Spiced Almonds 412 Sourdough Pizza Crust 413 Southwest Chicken Stew 414 Southwest Spaghetti Pie 415 Southwestern Marinara Sauce 416 Soy-Lemon Basting Sauce 417 Spaghetti & Chicken in Roasted Garlic Sauce 418 Spaghetti With Pesto Sauce 420

Sparkling Peach Spritzer 421 Speedy Ziti with Zesty Chicken 422 Spiced Roast Chicken 423 Spicy Fried Onion Rings 424 Spicy Texas Breakfast Casserole 425 Spicy Tomato Chutney 426 Split Pea Soup Milano 427 Squaw Bread 428 St. Louis Blues Pasta 430 Steak Marinade 431 Straw and Hay Fettuccine 432 Strawberry Jam 433 Strawberry Mint Salsa 434 Strawberry Pineapple Trifle 435 Stuffed Acorn Squash 436 Stuffed Shells with Broccoli 437 Summer Fruit Juicy Pops 438 Summer Red Pepper Sauce 439 Sunrise Spread 440 Sunshine Mushroom Soup 441 Super Bowl Manicotti Enchiladas 442 Sweet & Spicy Turkey Loaf 443 Sweet and Hot Red Pepper and Tomato Soup 444 Sweet Harvest Jam 445 Sweet Potato Casserole With Praline Topping 447 Sweet Potato Crisps 448 Sweet Potato Crumb Cake 449 Sweet Potato Turkey Pie 451 Sweet Summer Fruit Smoothie 452 Swiss Chicken Enchiladas 453 Tangy Olive Salsa 454 Tempting Tomato And Macaroni Medley 455 Teriaki Marinade 456 Texas Red Grapefruit Jelly 457 Tex-Mex Ground Turkey Potato Boats 458 Thanksgiving Joes 459 Three-Way Fresh Mushroom Sauce 460 Thumbprint Cookies 461 Tish Williams' Cherry Chutney 462

Tish Williams' Morning Glory Muffins 463 Tomato Bacon Sandwiches 464 Tomato Florentine Soup With Mozzarella Croutons 465 Tortilla Pinwheels 466 Tortilla Torte 467 Traditional Spaghetti & Meatballs 468 Triple Berry Jam 470 Tropical Fruit Salad 471 Tropical Pineapple Chicken 472 Tucker's Chicken Potpie 473 Turkey and Bow-Tie Pasta 475 Turkey Bacon Quiche in Tater Skins 476 Turkey Barbecue Meatloaf 477 Turkey Bean Joes 478 Turkey Breast with Spicy Orange Sauce 479 Turkey Breast with Sweet and Sour Apricot Glaze 480 Turkey Brunswick Stew 481 Turkey Frank Burrito 482 Turkey Franks with Cheesy Macaroni 483 Turkey Goulash 484 Turkey Ham and Corn Chowder 485 Turkey Ham Quiche in a Hash Brown Crust 486 Turkey Ham Stuffed Potatoes 488 Turkey Hash Au Gratin 489 Turkey Meatball Minestrone 490 Turkey Mexican Stew 491 Turkey Nacho Pie 492 Turkey Nachos 493 Turkey Noodle Dinner 494 Turkey Potpie a La Greco 495 Turkey Spaghetti 497 Turkey Split Pea Soup 498 Turkey Tacos 499 Turkey Thyme Sauce 500 Turkey Topped Cucumbers 501 Turkey Tortilla Soup 502 Turkey Veggie Frittata 503 Tuscan Turkey and Pasta Toss 504 Twice-Baked Sweet Potatoes 505

Vegetable-Stuffed Turkey Loaf 506 Very Berry Cooler 507 Viking Burgers 508 Watermelon Creme Supreme! 509 Watermelon-Blueberry Banana Split 510 Weeknight Chicken Potpie 511 West Coast Turkey Chili 512 Western Wagon Wheels 513 Whipped Carnation Evaporated Milk Topping 514 White Chicken Chili 515 White Chocolate Devil's Food Pie 516 White Tie and Tails 517 White Turkey Chili 518 Winter Pesto Pasta with Shrimp 519

15-Minute Chicken & Rice Dinner Completely cooked in one skillet, this tasty chicken and rice dish is easily and quickly assembled. Add a salad and crusty bread if desired.

1 Tbs vegetable oil 4 (4-6-oz.) fresh boneless, skinless chicken breasts 1 10.75-oz. can cream of chicken soup 1 1/3 cups water or 2% milk 1 1/2 cups quick-cooking rice, uncooked

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked thoroughly. Remove chicken from skillet. Add soup and water; stir to mix and bring to a boil. Stir in rice, then top with chicken; cover. Reduce heat to low and cook 5 minutes.

Serves 4 Preparation time: 5 minutes Cooking time: 13 minutes

Nutrition Facts Nutrition (per serving): 510.0 calories; 18% calories from fat; 10.0g total fat; 0.0mg cholesterol; 680.0mg sodium; 60.0g carbohydrates; 2.0g fiber; 40.0g protein.

Recipe Source Source: Nestlé

1

A Honey Of A Chili 1 package (15 oz.) firm tofu 1 Tbs vegetable oil 1 cup chopped onion 3/4 cup chopped green bell pepper 2 cloves garlic, finely chopped 2 Tbs chili powder 1 tsp ground cumin 1 tsp salt 1/2 tsp dried oregano 1/2 tsp crushed red pepper flakes 1 can (28 oz.) diced tomatoes, undrained 1 can (15-1/2 oz.) red kidney beans, undrained 1 can (8 oz.) tomato sauce 1/4 cup honey 2 Tbs red wine vinegar

Using a cheese grater, shred tofu and freeze in zippered bag or airtight container. Thaw tofu; place in a strainer and press out excess liquid. In large saucepan or dutch oven, heat oil over medium-high heat until hot; cook and stir onion, green pepper and garlic 3 to 5 minutes or until vegetables are tender and begin to brown. Stir in chili powder, cumin, salt, oregano and crushed red pepper. Stir in tofu; cook and stir 1 minute. Stir in diced tomatoes, kidney beans, tomato sauce, honey and vinegar. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.

Serves 6

Nutrition Facts Nutrition (per serving): 296.0 calories; 0.0mg cholesterol; 41.0g carbohydrates; 9.0g fiber; 18.0g protein.

Recipe Source Source: National Honey Board

2

Acapulco Chicken Pizza If you like a thin crust pizza then this is for you! Also makes a great appetizer when made on small tortillas.

1 Tbs vegetable oil 3/4 lb fresh boneless, skinless chicken breasts, sliced 1 package Ortega® Taco Seasoning Mix 3 Tbs cayenne pepper 5 Tbs Ortega® Medium Taco Sauce 2 12-inch flour tortillas 8 oz Ortega® Refried Beans 1/4 cup Ortega® Medium Taco Sauce 1/4 cup Monterey Jack cheese, grated 1/4 cup cheddar cheese, grated 2 cups lettuce, shredded 2 avocados, seeded, peeled and mashed 1 tomato, diced

Add oil to a large heated skillet; stir in chicken, taco seasoning mix and cayenne pepper and cook until browned. Stir in first amount of taco sauce and remove from the heat. On a large plate, place flour tortillas; divide and spread with refried beans, being sure to cover the entire tortilla. Add the chicken mixture over the beans and sprinkle remaining taco sauce, grated Monterey Jack cheese, and grated Cheddar cheese on top. Bake in a 375°F; oven until the cheese is bubbly, about 10 minutes. Remove and cut into wedges. Serve with shredded lettuce, mashed avocados, and diced tomato.




3

Acorn Squash With Pineapple 1 large acorn squash 2 tsp cinnamon 1 tsp nutmeg 1/2 tsp allspice 1/2 tsp ginger 1/2 cup crushed pineapple in own juice, drained

Preheat the oven to 350 degrees. To prepare the squash, cut it in half and remove the seeds. Place each half, cut-side down, on a baking sheet. Bake the squash for 45 to 60 minutes until soft and tender. Turn the acorn squash over and scoop out all the squash. In a bowl, mix the squash with all the remaining ingredients. Place in a casserole dish and bake for 5 more minutes, until pineapple bubbles.

Serves 4


Recipe Source Source: American Diabetes Association

4

Aladdin's Pizza 2 small pita bread rounds 1/4 cup reduced-fat vanilla yogurt 2 Tbs chopped dried fruit such as apricots, raisins, apples, or pears

Spread the pita bread rounds with yogurt. Sprinkle with fruit. Serve immediately. Serves 2



5

All-American No-Bake Blueberry Pie 1 package (3 ounces) raspberry- or strawberry-flavored gelatin 2-1/2 cups fresh or frozen blueberries (about 12 ounces), divided 1 ready-to-use 9-inch graham cracker pie crust (6 ounces) 1 cup whipped cream or nondairy whipped topping

Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir to gently break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours. To serve: Top pie with whipped cream dolloped with a spoon or piped with a decorative star tip. Decorate pie with remaining blueberries.

Serves 8

Nutrition Facts Nutrition (per serving): 103.7 calories; 23% calories from fat; 2.7g total fat; 5.7mg cholesterol; 80.7mg sodium; 49.9mg potassium; 19.5g carbohydrates; 1.1g fiber; 15.6g sugar; 1.6g protein.

Recipe Source Source: North American Blueberry Council

6

All-American Stuffed Turkey Burger 1 lb ground turkey 1/4 cup quick cooking oats 1 egg 1/2 tsp garlic powder dash pepper 1/2 cup onion chopped 1/4 cup dill pickle relish drained 2 Tbs catsup 2 tsp prepared mustard 2 Slices (1 ounce each) reduced-calorie and low-sodium American cheese 6 Lettuce leaves washed and dried 4-6 Tomato slices

Prepare charcoal grill for direct-heat cooking. In medium-size bowl combine turkey, oats, egg, garlic powder and pepper. Divide turkey mixture in half. On 2 pieces (each 10-X 11-inch) wax paper, shape each half of turkey mixture into a 6-inch diameter circle. Sprinkle onions and relish over one circle of turkey mixture, leaving a 1/2-inch border around outside edges; top with catsup and mustard. Cut cheese into 4 equal strips and arrange cheese strips, spoke-fashion, over catsup and mustard. Carefully place remaining turkey mixture circle on top of cheese. Remove top layer of wax paper from turkey mixture. Press turkey mixture edges together to seal. Lightly grease cold grill rack and position over hot coals. Invert giant burger onto grill rack; remove wax paper. Grill burger 8 minutes per side or until internal temperature of 165 degrees F. is reached on meat thermometer. To turn burger, slide a flat cookie sheet under burger and invert onto another flat cookie sheet, then slide back onto grill rack*. To serve, cut burger into fourths. Serve with lettuce and tomato slices if desired. * Can also use greased grill basket if desired.

Serves 4

Nutrition Facts Nutrition (per serving): 269.0 calories; 47% calories from fat; 14.0g total fat; 0.0mg cholesterol; 559.0mg sodium; 8.0g carbohydrates; 27.0g protein.

Recipe Source

7

Source: The National Turkey Federation

8

Almond Fruit Smoothie 1 cup orange juice 1 cup frozen peaches 1 small peeled banana cut into 1-inch chunks and frozen 2 Tbs slivered almonds, toasted

Add juice to electric blender, then add remaining ingredients. Blend until smooth. Serves 1


Recipe Source Source: Almond Board of California

9

Almond-Broccoli Soup 3/4 cup condensed chicken broth 1 Tbs olive oil 1/2 cup chopped onion 2 cloves garlic, halved 4 cups coarsely chopped broccoli florets and tender stems (1 large bunch) 1/2 cup water 1 can (14 1/2 ounces) vegetable broth 1/2 cup slivered or blanched almonds, toasted, divided 2 Tbs lemon juice 1/2 Tbs hot pepper sauce Salt, to taste 1/4 cup sour cream 2 Tbs sliced almonds, toasted

Heat oil in 3-quart saucepan over medium heat. Add onion and garlic. Saute until onion is transparent and golden, about 10 minutes. Add broccoli, water and broths. Bring to simmering and cook just until broccoli is tender, about 10 minutes. Add broccoli mixture and slivered or blanched almonds to container of blender, filling up to the 4-cup capacity mark, or as manufacturer directs. Remove or open center of lid and begin blending at the lowest speed. Blend until almost smooth. Return to saucepan. Bring just to boiling over medium-low heat. Mix in lemon juice and pepper sauce. Season with salt. Ladle into bowls and add 1 tablespoon sour cream to each. Garnish with sliced almonds.

Serves 4



10

Almond-Tomato Soup with Smoked Salmon 4 large, fully-ripe tomatoes (about 2 lbs, cored and quartered) 2 Tbs sweet almond oil or olive oil 1 Tbs sherry wine vinegar or red wine vinegar 1/2 tsp sea salt 1/4 tsp ground white pepper 1/3 cup fresh cucumber; peeled, sliced lengthwise, cored and cut into matchstick-size slivers 1/3 cup fresh celery, very thinly sliced (1 small stalk) 1/4 cup jicama, peeled and cut into matchstick-size slivers 1/4 cup red onion, very finely chopped 1/4 cup smoked salmon, thinly sliced into strips 1 Tbs chopped fresh cilantro 1/2 cup sliced almonds, toasted

Put tomatoes into blender or food processor and puree (about 15 sec.). Turn into a fine sieve and force through to remove seeds. Turn into mixing bowl and whisk in oil and vinegar, salt and pepper to taste. Stir in vegetables and salmon; mix well and chill for at least 2 hours. To serve: Spoon 1 cup each into 4 chilled bowls. Sprinkle each bowl with 2Tbs toasted almonds and some of the chopped cilantro. Drizzle with additional oil, if desired.

Serves 4



11

Almost Instant Mushroom Sauce with Fettuccine 8 oz fettuccine (uncooked) 2 Tbs olive oil 1 lb fresh white mushrooms, sliced (about 5 cups) 1/2 cup sliced green onions (scallions) 1 tsp minced garlic 1 cup diced tomato 1/4 cup chopped fresh basil or 1 tablespoon dried basil, crushed 1 tsp salt 1/2 cup lowfat ricotta cheese

Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid; return pasta to pot. Meanwhile, in a large skillet heat oil until hot. Add mushrooms, green onions and garlic; cook, stirring frequently, until mushrooms are tender, 5 to 6 minutes. Stir in tomato, basil and salt; cook until tomato is just warm, about 1 minute. To pasta in pot stir in ricotta cheese and enough cooking liquid to make a creamy sauce. Add mushroom mixture; toss.

Serves 4


Recipe Source Source: The Mushroom Council

12

Alphabet Turkey Soup 1 Can (16 ounces) tomatoes 4 cups turkey broth or reduced-sodium chicken bouillon 2 tsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper 1 cup onion chopped 1 cup carrots peeled and thinly sliced 4 cups cabbage thinly sliced 2 cups cooked turkey cut into 1/2-inch cubes 1/2 cup alphabet pasta

In 5-quart saucepan, over medium high heat, combine tomatoes, turkey broth, Italian seasoning, salt, pepper, onion and carrot; bring to boil. Reduce to low and simmer 10 to 15 minutes or until carrots are tender. Add cabbage, turkey and pasta; return to boil 5 to 10 minutes or until cabbage and pasta are tender.

Serves 8


Recipe Source Source: The National Turkey Federation

13

Angel Hair with Tomatoes, Basil and Garlic 1 lb Angel Hair or Capellini, uncooked 2 Tbs vegetable oil 1 Tbs minced garlic 5 cups tomatoes, diced 1/2 tsp basil 3/4 cup low-sodium chicken broth 5 Tbs Parmesan cheese Salt to taste Freshly ground pepper to taste

Prepare pasta according to package directions; drain. Heat oil in a large skillet over medium-high heat. Add garlic and cook for one minute. Add tomatoes, basil, salt and pepper. Cook for 3 minutes. Add hot pasta to skillet; toss well. Add chicken broth and stir. Toss with Parmesan cheese and serve immediately.

Serves 6


Recipe Source Source: National Pasta Association

14

Apple Crisp 4 large baking apples, peeled, sliced 3/4 cup brown sugar 1/2 cup flour 3/4 cup oatmeal 3/4 tsp cinnamon 3/4 tsp nutmeg 1/3 cup reduced-fat margarine

Heat the oven to 350 degrees. Spray a baking pan with nonstick cooking spray and place the apples in the pan. Mix the brown sugar, flour, oatmeal, cinnamon, and nutmeg together and place on top of the apple. Drop dots of margarine over the dry mixture. Bake for 25 minutes.

Serves 6



15

Apple-Glazed Chicken Drumsticks 4 chicken drumsticks, skin-on or skinless 1/4 cup apple butter 1/4 cup molasses 1/2 tsp ground ginger 1/2 tsp salt 1/4 tsp freshly ground black pepper 2 apples, cored and sliced into 8 wedges each

In a medium bowl, stir together apple butter, molasses, ground ginger, salt and pepper. Add the drumsticks and toss to coat. Cover and refrigerate for 15 minutes. Preheat broiler. Line a broiler pan with aluminum foil and then set the drumsticks in it. Broil 13 to 15 minutes, turning the drumsticks occasionally and brushing them with the marinade. Serve with apple slices.




16

Apres Ski Turkey Stew 1-1/2 lbs turkey thighs skinned, boned and cut into 1-inch cubes 1 Tbs vegetable oil 1 cup tomato peeled and cut into chunks 1 cup green pepper seeded and thinly sliced 1 clove garlic minced 2 Tbs fresh lemon juice 1 tsp Italian seasoning salt to taste 2 cups rice, cooked pepper to taste

In 3-quart saucepan, over medium-high heat, saute turkey thighs in oil until all sides are browned. Add tomato, green pepper, garlic, lemon juice, seasonings, salt and pepper. Cover, reduce heat to low and simmer about 12 minutes or until turkey is done. Cook until thickened. Serve over rice, if desired.

Serves 4



17

Artichoke Dip 1 jar (6 oz) marinated artichoke hearts 2 Tbs canned diced green chiles 1/4 cup mayonnaise 1 cup (4 oz) shredded cheddar cheese

Drain artichokes, reserving marinade; chop artichokes coarsely. In a 2- or 4-cup electric slow cooker, combine artichokes, chiles, mayonnaise, and cheese. Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients, then blend in 1/2 to 1 tablespoon of the reserved artichoke marinade to give mixture a good dipping consistency. Serve hot.

Serves 6


Recipe Source Source: Culinary Café

18

Artichoke Dip with Pretzels Surround this chunky dip with pretzels for Christmas treats.

1 14-ounce can artichoke hearts, drained and finely chopped 1 8-ounce container dairy sour cream 1/2 cup chunky blue cheese salad dressing 1/4 cup snipped chives or finely chopped green onion tops 40 large pretzel rods, small pretzel knots, and/or melba toast rounds

Stir together chopped artichoke hearts, sour cream, salad dressing, and chives. Place in serving bowl. Surround with pretzels and/otoast rounds for dipping.

r melba

2-1/2 cups (40, 1-tablespoon servings). Makes about

Serves 40

Nutrition Facts Nutrition (per serving): 31.0 calories; 77% calories from fat; 3.0g total fat; 4.0mg cholesterol; 56.0mg sodium; 1.0g

0g fiber; 1.0g protein. carbohydrates; 0.

Recipe Source Source: Better Homes and Gardens®. Copyright 2002. Meredith Corp.

19

Artie the Airplane 1 watermelon 1 lb grape 4 kiwi

Select a symmetrical watermelon. If necessary, cut a thin slice from bottom of watermelon so it sits level. Using a sharp pointed utensil Draw outlines as shown Using a sharp knife Cut and remove sections a,b,c. Cut out side wings, propeller and tail pieces from section a Scoop out flesh leaving just a trace of red. Drain watermelon Trim wings and tail pieces to fit watermelon as shown. Use shortened skewers to attach wins and tail. Use shortened skewers to attach propeller. Place grape on end of skewer. Place halved Kiwifruit for wheels. Fill "Artie" up with a favorite salad, dessert, or punch.

Serves 15


Recipe Source Source: California - Arizona Watermelon Association

20

Asian Chicken Noodle Soup 2 lbs boneless, skinless chicken breasts cut in 1/4-inch slices 2 Tbs canola oil 2 small onions, minced 4 cloves garlic, minced 2 stalks lemon grass, cut in 1-inch pieces 1 Tbs Thai red curry paste 1 Tbs freshly grated ginger 2 limes, zest grated, juice reserved 2 quarts chicken stock 2 13-oz cans unsweetened coconut milk 3 cups shiitake mushrooms, cut in strips 1 8-oz package linguine, cooked, drained 4 Tbs Asian fish sauce 6 scallions, sliced diagonally 1/2 cup minced cilantro

In large stockpot, place oil over medium heat. Add onion and garlic and saute 5 minutes. Add lemon grass, curry paste, ginger and lime zest; cook 3 minutes more. Stir in chicken stock and bring to a boil. Reduce heat and simmer 15 minutes. Add coconut milk, chicken, mushrooms and pasta. Cook about 10 minutes until chicken is done and pasta is heated through. Remove from heat and stir in reserved lime juice and fish sauce. Garnish with scallions and cilantro.

Serves 8


Recipe Source Source: National Chicken Council

21

Asparagus / Ham Bundles 1 sheet puff pastry, about 12" x 12" 1 lb fresh asparagus spears, cooked Thinly sliced ham

Cut puff pastry into strips about 1" wide. Place 2-3 asparagus spears on ham slice; roll up as for jelly roll. Spiral puff pastry around ham roll. Place on ungreased baking sheet. Bake at 400 degrees F about 15-20 minutes until pastry is puffed and browned. Serve at once.

Serves 6


Recipe Source Source: Michigan Asparagus Advisory Board

22

Autumn Chicken and Apple Stew 1 chicken, cut in parts 1/4 cup apple cider vinegar 1/2 tsp nutmeg 6 whole cloves 1/2 tsp salt 3 carrots, peeled, sliced 1/4 tsp pepper 6 apples, peeled, sliced 2 tsp Dijon mustard 1 cup shredded cabbage 1 3/4 cups low sodium chicken broth, warm 1 cup applesauce

Spray large Dutch oven with vegetable cooking spray and heat over medium high temperature. Add chicken and cook, turning to brown on all sides, about 10 minutes. Sprinkle with nutmeg, salt and pepper. Spread mustard over chicken pieces; add warm broth, vinegar, cloves and carrots; bring to a boil. Cover, reduce heat to low and cook 15 minutes. Add apples and cook 5 minutes. Add cabbage, stirring into liquid. Cook, covered, about 10 minutes more or until fork can be inserted in chicken with ease. With slotted spoon, remove chicken and vegetables to warm serving bowl and keep warm. Into liquid, stir applesauce; boil on high temperature 5 minutes and pour over chicken and vegetables. Serve with brown rice, if desired.

Serves 4

Nutrition Facts Nutrition (per serving): 159.0 calories; 11% calories from fat; 2.0g total fat; 0.0mg cholesterol; 14.0g carbohydrates; 19.0g protein.


23

Avocado Salsa 1 ripe Haas avocado, coarsely chopped 1 Tbs finely diced red onion 1 Tbs minced jalapeno 2 Tbs fresh lime juice Salt to taste Freshly ground pepper to taste

Combine all of the ingredients in a bowl. Season to taste with salt and freshly ground pepper.

Serves 4



24

Baby Greens Salad with Oranges and Olives Add the blood orange sections just before serving. Over mixing can cause their festive color to bleed into other ingredients.

12 cups mesclun or other mild salad greens 3 Tbs olive oil 2 Tbs blood orange juice or regular orange juice 2 Tbs balsamic vinegar 8 thin slices red onion, separated into rings 2 cups blood orange and/or regular orange sections (8 blood oranges or 6 regular oranges) 2/3 cup mixed country olives or regular kalamata olives 1/8 tsp salt 1/8 tsp pepper

Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix.

xture among eight salad Divide mi plates. Top with onion ons, and olives. Lightly sprinkle with kes 8 servings.

rings, orange sectisalt and pepper. Ma

Serves 8

Nutrition Facts Nutrition (per sefat; 7.0g total f

rving): 103.0 calories; 58% calories from at; 0.0mg cholesterol; 170.0mg sodium;

Source

10.0g carbohydrates; 3.0g fiber; 1.0g protein.

RecipeSource: Better Homes and Gardens®. Copyright 2002. Meredith Corp.

25

Bacon and Tomato Potato Skins 6 large baking potatoes 2 tsp cooking oil 1 tsp chili powder Several dashes bottled hot pepper sauce 2/3 cup chopped Canadian-style bacon or chopped, cooked turkey bacon 1 medium tomato, finely chopped 2 Tbs finely chopped green onion 4 oz cheddar cheese or reduced-fat cheddar cheese, shredded (1 cup) 1/2 cup dairy sour cream (optional)

Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Micro-cook, uncovered, on 100% power (high) for 17 to 22 minutes or till almost tender, rearranging once. (Or, bake potatoes in a 425 degrees F. oven for 40 to 45 minutes or till tender.) Cool. Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell. Cover and chill the leftover fluffy white part of potatoes for another use. Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green onion. Top with cheese. To make ahead, cover and chill for up to 24 hours. Bake in 450 degrees F. oven for 10 to 12 minutes or till cheese is melted and potato quarters are heated through. Serve with sour cream, if desired.

Serves 6



26

Baked Parmesan Chicken Thighs 1 cup mayonnaise 1 cup grated Parmesan cheese 1 tsp Italian seasoning 2 lbs fresh boneless, skinless chicken thigh cutlets 1/4 tsp salt 1/8 tsp ground black pepper

Preheat oven to 400°F. In a small bowl combine mayonnaise, Parmesan cheese and Italian seasoning. Season chicken on both sides with salt and pepper and place in a single layer in a 8-inch square baking dish. Generously spread with sauce and bake for 20 minutes, or until done. Serve warm.




27

Baked Santa Fe Dip The fresh tomato topping provides a cool contrast to the spicy dip.

2 cups shredded cheddar cheese (8 ounces) 1 cup shredded Monterey Jack or mozzarella cheese (4 ounces) 1/2 cup light mayonnaise dressing or salad dressing 1 8-ounce can whole kernel corn, drained (3/4 cup) 1 4-ounce can chopped green chili peppers, drained 2 tsp finely chopped canned chipotle chili peppers in adobo sauce 1/4 tsp garlic powder 1 medium tomato, seeded and chopped (3/4 cup) 1/4 cup sliced green onion 2 Tbs snipped fresh cilantro 3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama 1 bag lightly salted tortilla chips or baked tortilla wedges

Stir together cheeses, mayonnaise or salad dressing, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl. Spread mixture into a 9-inch quiche dish, shallow 1-quart casserole, or 9-inch pie plate. Cover and chill up to 24 hours. Combine tomato, green onion, and cilantro. Cover and chill up to 24 hours. To serve, bake cheese mixture in dish in a 350 degree oven about 25 minutes or until heated through. Spoon tomato mixture in the center. Serve with vegetable dippers and tortilla chips. Makes 28 servings.

Serves 28 Preparation time: 20 minutes Cooking time: 25 minutes Ready in: 45 minutes


Recipe Source

28

Source: Better Homes and Gardens®. Copyright 2002. Meredith Corp.

29

Baked Shells with Chicken and Cheese Pasta shells are smothered and swirled around succulent chicken bites and flavored with parsley and garlic.

8 medium ounces pasta shells 1 cup 2% milk 1/2 tsp garlic salt 1/8 tsp ground black pepper 2 cups shredded Monterey Jack cheese, divided 2 cups chopped cooked chicken meat 2 tsp crushed dried parsley

Cook pasta as per package instructions; drain and set aside. Preheat oven to 375°F. In a saucepan over medium heat, bring milk to just boiling or until small bubbles appear around the edges, about 5 minutes. Add garlic salt, pepper, and about 3/4 of the shredded cheese; whisk until melted. Combine sauce with chicken, parsley and cooked pasta in a baking dish. Top with remaining cheese. Bake for 20 minutes or until bubbling and browned on top.




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Baked Spiced Chicken Ginger, onion and garlic are blended in the coating for this easy baked chicken. Yogurt helps keep it moist.

2 fresh whole chicken, cut up 1 cup soft bread crumbs 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp cayenne pepper 1/8 tsp ground ginger 1/3 cup plain yogurt

Preheat oven to 350°F. Lightly spray a medium baking dish with vegetable cooking spray; set aside. Rinse chicken pieces and pat dry. In a shallow bowl, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken pieces in yogurt, then into crumb mixture. Place in prepared dish. Bake, uncovered, for 45 to 50 minutes or until chicken is tender.




31

Balsamic Pork Chops 8 boneless pork chops, about ¾-inch thick 12 oz (1 ½ cups) balsamic vinaigrette dressing

Place chops in large, resealable bag; pour vinaigredressing over. Seal bag and refriger

tte ate for 2 to 24 hours.

t grill. and pat dry. Discard remaining ly over heat for about 8 to 10

minutes, turning once. Serve desired number of chops for dinner; wrap and refrigerate remaining chops for up to three days.

Serves 8

Nutrition Facts

Prepare medium-hoRemove chops from marinade marinade. Grill chops direct

Nutrition (per serving): 220.0 calories; 32% calories from fat; 7.0g total fat; 0.0mg cholesterol; 210.0mg sodium; 6.0g carbohydrates; 27.0g protein.

Recipe Source Source: National Pork Board

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Banana Pops Parents should help with cutting the bananas.

1-1/3 cups topping, such as ground toasted almonds, toasted coconut, candy sprinkles or graham cracker crumbs 4 just-ripe bananas, peeled 1/2 cup honey 8 wooden craft sticks

Spread toppings of your choice on a plate or plates. Cut bananas in half crosswise. Insert a craft stick into each cut end. To assemble hold 1 banana over plate or waxed paper to catch drips. Spoon about 1 Tbsp. honey over banana, rotating and smoothing honey with back of spoon to coat all sides. (Or squeeze honey from a plastic honey bear container and smooth out with spoon.) Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere . Place pops on waxed paper-lined cookie sheet. Repeat with remaining bananas, honey and toppings. Serve at once.

Serves 4



33

Barbecue Pork Skillet 4 pork chops, 3/4-inch thick 1 tsp vegetable oil 1/4 cup Italian dressing 1/4 cup barbeque sauce

Heat oil in large nonstick sover medium-high heat.

killet; brown chops on one side

Turn chops and add remaining ingredients to pan, stirring to blend. Cover and simmer for 5-8 minutes, until chops are tender.

Serves 4



34

Barbecued Pork-And-Potato Casserole 1 (40-oz.) package frozen scalloped potatoes 5 small green onions, thinly sliced and divided 1 (20-oz.) container barbecued shredded pork 1/2 tsp dried crushed red pepper 1 cup (4-oz.) shredded sharp Cheddar cheese

Thaw frozen potatoes in refrigerator overnight. Stir together scalloped potatoes and half of the green onions. Stir together pork and red pepper in a separate bowl. Spread pork mixture into a lightly greased 9-inch square pan; top with potato mixture. Bake at 375 degrees F. for 55 to 60 minutes or until potatoes are golden brown. Sprinkle with cheese and remaining green onions. Let stand 15 minutes.

Serves 6



35

Barbecued Turkey Wings 2 lbs turkey wings cut at joint & discard tip 1 can (8 ounces) tomato sauce 1 can (8 ounces) pineapple rings drained, juice reserved 1 Tbs brown sugar firmly packed 2 tsp chili powder 1/4 tsp ground ginger 1/4 tsp garlic powder 1/4 tsp pepper

On lightly greased 9-X 13-X 2-inch baking pan, arrange turkey wings. Bake, uncovered, at 450 degrees F. for 20 to 25 minutes or until wings are lightly browned. Reduce oven to 350 degrees F. In small saucepan, over medium-high heat, combine tomato sauce, reserved pineapple juice, brown sugar, chili powder, ginger, garlic powder and pepper. Bring mixture to boil. Remove pan from heat and pour sauce over wings, covering each piece completely. Cover with foil and bake 45 to 60 minutes or until wings are fork-tender or meat thermometer inserted into wing registers 175 degrees F. Remove foil; add pineapple rings. Bake uncovered additional 15 minutes. Cool. Place in covered dish and refrigerate several hours or overnight. Serve cold. May also be served as an appetizer and the recipe yields 8 appetizer portions.

Serves 4



36

Basic Barbecue Sauce 1 Can (8 ounces) tomato sauce 3 Tbs Worcestershire sauce 1/2 cup vegetable oil 1/4 cup cider vinegar 3 tsp dry mustard 3 Tbs brown sugar 2 tsp chili powder 2 tsp sugar 1/2 tsp garlic powder 2 Tbs dried minced onion 1/2 tsp salt 1/4 tsp black pepper

Combine all ingredients and let stand for at least 10 minutes. Serves 8



37

Basic Pizza Crust 1 Tbs dry yeast 1/2 tsp sugar 2 2/3 cups warm water 2 Tbs olive oil 7 1/2 cups unbleached all-purpose flour 1/4 cup whole-wheat or rye flour 1 Tbs coarse salt or 2 teaspoons fine salt

Proof the yeast for 5 to 10 minutes in 1 cup of warm water and a pinch of sugar, until the yeast dissolves and the liquid begins to appear creamy. Add the remaining water and 1 1/2 to 2 cups flour, including the whole-wheat or rye flour. Beat this well (a hundred strokes) until it’s smooth and soupy, and then let it stand for 10 to 15 minutes, until it’s bubbly and swollen. Add the salt and olive oil and proceed to stir in the rest of the flour by the cupful until the dough is stiff but still slightly sticky. Tip: Stir the dough in the same direction so that the gluten strands retain a smooth, consistent pattern. When the dough begins to form a cohesive mass that’s thick enough to hold its shape, turn it out onto a lightly floured surface and let it rest. Meanwhile, clean and oil the bowl. Knead the dough, turning it clockwise by quarter turns and sprinkling a little flour on top and on the surface underneath before folding it over. Add just enough flour so the dough doesn’t stick and tear. (A dough scraper is invaluable for lifting the mass of dough cleanly from the counter.) Kneading takes about 5 to 8 minutes. When the dough is smooth, springy, and pliant -- earlobe-soft -- return it to the oiled bowl, cover it with a damp cloth, and let it rise until doubled. This generally takes between 35 and 45 minutes at 70 to 75 degrees. After the first rise, you can form the crust, assemble the pizza and bake it immediately or punch the dough down and let it rise again before baking. This doesn’t substantially change the resulting crust, but it gives you more time if you need it before baking the pizza. Or, you can refrigerate the dough for several hours or up to two days. In this case, give it a final punch down after it has chilled for about 40 minutes and put it in a plastic bag. By letting the dough mature in the refrigerator, the gluten ripens and relaxes and the dough becomes less sticky, and will stretch farther when working with it. With this

38

refrigerated dough, you can obtain a thin, crisp crust, or a thick, chewy crust, depending on how thin you roll or stretch the dough when forming it, and on whether or not you allow it to warm up and rise before baking it. A thick crust made from chilled dough is likely to have larger air bubbles and be less delicate and more chewy--rather like the difference between regular and sourdough breads. Three options for crusts For a light, risen crust, use a freshly made dough, although you can use a chilled dough. For the highest, puffiest results, add 2 teaspoons more yeast to the recipe and use the dough within three hours of making it. For a finer-textured crust, simply roll it out thinner and let it rise to the same height. Let the dough rise until it’s puffy, and fingerprints disappear when dough is pressed. This takes about 10 minutes with freshly made, room-temperature dough, or about 15 minutes with chilled dough. A thick, chewy crust can be made either with fresh or chilled dough. Stretch or press the dough to about 1/3 to 1/2 inch thick and let it rise just slightly. Whether you’ll end up with a thick and chewy crust or a light and risen one depends on how thick you roll it out and how high you let it rise. For a thin, crisp crust, use dough straight out of the refrigerator. Roll it out as thin as you want it -- usually about 1/4 inch -- and get it into the oven within minutes, before it has a chance to rise. Assembly Assemble the pizza on an oiled, rimless cookie sheet. A third of the recipe will make a 12- to 16-inch round crust, depending on how thin you roll or spread it. Lightly form the dough into a ball and stretch it out. First, hold it vertically by one edge and turn it in your hands, allowing gravity to stretch it as you turn it. Then lay it on the cookie sheet and press out the dough, starting from the center. Be careful not to tear or poke holes in the dough. A floured rolling pin is handy for rolling out thin crusts. If the dough springs back, let it rest a minute or two, or chill it in the fridge, and then continue to work it out. Arrange the toppings, usually three to four items, so that they don’t overlap. Apply the cheese a little more than halfway through the baking process. By adding the cheese when the crust is just lightly browned, you can tell when the topping is sufficiently cooked and also avoid overbrowned, leathery cheese and an undercooked crust. Those toppings that don’t need much cooking, like blanched

39

spinach or asparagus, paper-thin prosciutto, or steamed shellfish, also go on at halftime, along with the cheese Bake pizza in a very hot oven -- 475 degrees -- on a heavy baking sheets and on a baking stone. Check the pizza during baking and rotate it if it appears to be cooking unevenly. Lift the crust to see how it’s cooking underneath. If the bottom is still pale while the top seems almost done, turn the oven temperature down and leave the pizza in longer. When the crust is lightly browned and the toppings are cooked, sprinkle on the cheeses. Then bake the pizza an additional 8 to 10 minutes, or until the cheese is melted and bubbly. By this time, the crust will be perfectly done.

Serves 20



40

Basic Tomato Sauce 1 tsp vegetable oil 1 medium onion, chopped 2 cloves garlic, chopped 2 28-oz. cans whole tomatoes 1 6-oz. can tomato paste 2 tsp dried Italian seasoning 2 bay leaves Salt to taste Pepper to taste

In a medium, heavy-bottom saucepan, stir together the oil, onion and garlic. Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes. In a food processor or blender, puree the tomatoes. Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat. Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning. If you are adding meatballs, do so at this time, and simmer them in the sauce for 20 minutes, stirring often. If you are not adding meatballs, simmer the sauce for another 20 minutes (50 minutes total). Season to taste with salt and pepper. Remove bay leaves before serving.

Serves 4



41

Basic Turkey Gravy 1 Package Neck, heart, gizzard from turkey giblets 1 Medium carrot thickly sliced 1 Medium onion thickly sliced 1 Medium celery rib thickly sliced 1/2 tsp salt 1 turkey liver 3 Tbs fat from poultry drippings 3 Tbs all-purpose flour 1/2 tsp salt 1/3 cup sherry salt to taste pepper to taste

In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator. To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups. Gradually whisk in warm poultry drippings/broth mixture. Add sherry. Season with salt and pepper and heat to the simmering point. Serve hot in a warm gravy boat.

Serves 15


42


43

Basil and Nectarine Bagel 1 thinly sliced fresh California nectarine 2 split bagels 6 Tbs cream cheese (light or fat-free) 12 large basil leaves cracked black pepper red chili flakes (optional)

Toast bagels and spread with cream cheese (1-1/tablespoons per bagel half). Top with basil leaves and nectarine slices. Sprinkle with pepper and/or chili flakes.

2

Serves 2


Recipe Source Source: California Tree Fruit Agreement

44

Basting Glaze 1/4 cup orange marmalade 1 Tbs margarine melted 1/4 tsp ginger

In small bowl combine marmalade, margarine and ginger. Use as a basting sauce for turkey breast. Serves 4



45

Batter Fried Chicken Our Batter-Fried Chicken will have all of your chickadees cluck-cluck-clucking with happy contentment. Cooked in a minimum of oil this chicken is tender and juicy but never greasy!

1 1/4 cups flour 1 tsp salt 1 tsp baking powder 1/2 tsp dried thyme 1/4 tsp ground black pepper 1 egg 3/4 cup 2% milk 1/2 cup vegetable oil, divided 1 fresh whole chicken, cut up

Combine flour, salt, baking powder, thyme and pepper in a medium-sized mixing bowl; set aside. Beat egg in a small bowl until frothy. Add milk and 2 tablespoons oil; beat until well blended. Pour into flour mixture; stir until well blended. Heat remaining 6 tablespoons oil over medium heat in a large skillet. Dip chicken pieces in batter; shake off any excess. Fry chicken for about 10 minutes, turning until lightly browned all over. Lower heat to very low, cover tightly and simmer for about 30 minutes. Turn pieces periodically to ensure even cooking; add 1-2 tablespoons water during cooking if pan becomes too dry. Uncover during final 4-5 minutes to allow skin to become crisp. Serve hot or cold.




46

Bbq Turkey Burgers 1-1/2 lbs ground turkey 1/2 cup onion chopped 1/2 cup BBQ sauce 1/2 cup dried bread crumbs 1/2 tsp salt 1/4 tsp black pepper

Combine all ingredients in a large bowl. Mix thoroughly and shape into 6 patties. Place on an oiled grill and grill over medium heat for 4-6 minutes on each side, or until the internal temperature reaches 165 degrees F. and the burger is no longer pink in the center. Baste with additional BBQ sauce if desired.

Serves 6



47

Beef and Eggplant Casserole 1 lb ground beef 1 onion, chopped 1 tsp crushed Italian Seasonings 1 eggplant, diced 1 lb stuffing mix 1 tsp seasoned salt 1 cup cheddar cheese, grated

Preheat oven to 350 degrees. In a skillet brown ground beef, chopped onion and Italian Seasonings; drain. Cook peeled, diced eggplant in water until tender; drain. In a baking dish, combine the ground beef, the cooked eggplant, stuffing mix, and seasoned salt. Top with grated cheddar cheese and bake for 15 minutes.




48

Beef and Salsa Topped Potatoes The sassy flavor of salsa is combined with beef and cheese to create this quick entrée.

1 lb lean ground beef 2 large baking potatoes 1/2 cup chopped onion 1 cup Ortega® Salsa Prima Homestyle Mild 1/2 cup shredded cheddar cheese 1 green onion, sliced

Scrub potatoes; pierce each with a fork in several places. Microwave at HIGH 8 to 10 minutes or until tender, rotating ¼ turn after 4 minutes. Let stand 5 minutes. Meanwhile cook ground beef and onion in large nonstick skillet over medium-high heat until browned, stirring occasionally; drain. Add salsa, stirring to combine and continue cooking 3 to 4 minutes. Cut potatoes in half lengthwise; break up and fluff pulp with fork. Season with salt, if desired. Spoon an equal amount of beef mixture over each potato half. Top with an equal amount of cheese and garnish with green onion.




49

Beef Bourguignon Fettuccine 12 oz Fettuccine, uncooked 1 lb fresh baby carrots 1 10-oz. bag frozen pearl onions 1 lb beef tenderloin tips or steaks, cut into 1/2-inch pieces 1/4 cup all-purpose flour 1/2 tsp salt 1/2 tsp freshly ground black pepper 2 Tbs margarine 2 tsp minced garlic 1 10 1/2-oz. can double-strength beef broth, undiluted 1/3 cup dry red wine such as cabernet sauvignon 1 1/2 tsp dried thyme leaves chopped fresh thyme or Italian parsley (optional)

Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time. Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat. Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate. Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly. Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired.

Serves 8

Nutrition Facts

50



51

Beef Choufleur This dish is a fusion of east and west; it combines butter-browned beef with a savory sauce of soy sauce, garlic and broth.

6 oz beef round steak, 1/3-inch thick 2 tsp butter or margarine 1 1/4 cups cauliflower florets 1/2 small green bell pepper, seeded and cut into ¾-inch pieces 4 tsp soy sauce 1/2 clove garlic, minced 2 tsp cornstarch 1/8 tsp sugar 1/2 cup beef broth or water 1/3 cup sliced green onions 1 cup hot cooked rice

Cut meat into ½-inch squares. Brown meat in butter about 5 minutes. Add cauliflower, green pepper, soy sauce and garlic. Stir lightly to coat vegetables with soy sauce. Cover pan and simmer until vegetables are barely tender, about 10 minutes. Blend cornstarch, sugar and broth. Add to meat mixture with green onions. Cook, stirring constantly, until thoroughly heated and sauce is thickened. Serve over beds of fluffy rice.




52

Beef Stew 1 1/2 cups Acine de Pepe, Ditalini or other small pasta shape, uncooked 2 Tbs vegetable oil 1 lb lean beef stew meat, cut into 1-inch chunks 3/4 cup chopped onion 9 cups hot water 3 Tbs beef-flavor instant bouillon 1 large bay leaf 1 tsp basil leaves 1/8 tsp pepper 1 1/2 cups sliced carrots 1 1/2 cups sliced celery 1 14.5-oz. can stewed tomatoes

In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned. Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours. Add carrots, celery and tomatoes. Cook 15 minutes longer. Remove bay leaf. Stir in pasta. Cook until pasta is tender, 10 to 15 minutes, stirring occasionally.

Serves 8



53

BeeMaid Honey Breakfast Shake No fat, no cholesterol.

1 Tbs BeeMaid liquid honey 1 ripe banana 1/4 cup orange juice 1 cup fresh or unsweetened frozen strawberries

Combine all ingredients in a blender. Blend until well mixed.

Serves 1


Recipe Source Source: BeeMaid Honey

54

Beer Brat Pasta One of National Pasta Association's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners!

1 lbs Rigatoni or other medium pasta shape 15 oz fresh bratwurst 1/2 cup beer 1-1/2 cups low-fat cheddar cheese 2 sweet red peppers, coarsely chopped 1 cup onions, coarsely chopped 4 garlic cloves, chopped 1/2 cup fresh basil 1 Tbs olive oil

Preheat oven to 425°F. Mix red pepper, onions, and garlic with 1 Tbsp. of olive oil in 9 x 13 baking dish and roast in oven for 25 minutes; stirring occasionally. While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until they are no longer pink and well brown. Remove bratwurst and drain on paper towel. Pour fat from skillet. Add bratwurst and beer to skillet and simmer. Cook pasta according to package directions and drain, reserving 1/2 cup of pasta water. Remove roasted vegetables from oven, immediately add bratwurst from skillet, add basil, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the pasta water to moisten. Sprinkle remaining cheese over top and serve.

Serves 10



55

Beer-Braised Cutlets 4 pork sirloin cutlets, tenderized, about 1/4-inch thick 4 Tbs flour 1/2 tsp salt 1 tsp ground black pepper 2 tsp butter 1 cup beer 2 Tbs cider vinegar 2 Tbs prepared mustard 2 tsp brown sugar 2 tsp dill weed

Stir together flour, salt and pepper and coat cutlets. In a large skillet over medium-high heat, melt butter to sizzling and add cutlets. Saute until golden brown on one side; turn cutlets and add remaining ingredients to skillet. Bring to a boil, lower heat and cover. Simmer for 10-12 minutes, until pork is cooked through. Remove cutlets to a warm platter, boil and stir pan juices until thickened; serve cutlets with pan sauce.

Serves 4

Nutrition Facts Nutrition (per serving): 241.0 calories; 29% calories from fat; 8.0g total fat; 0.0mg cholesterol; 83.0mg sodium; 27.0g protein.


56

Berry Blue Smoothie 2 cups fresh or slightly thawed frozen blueberries 1 container (8 ounces) lowfat vanilla yogurt 1 cup milk 1 can (6 ounces) unsweetened pineapple juice 3 Tbs honey 1-1/2 cups ice cubes (about 16 cubes)

In the container of an electric blender container, place

e, whirl until finely crushed. .

blueberries, yogurt, milk, pineapple juice and honey; whirluntil smooth. Add ice cubes, a few at a timServe immediately

Serves 4



57

Berry Blueberry Chutney 4 cups frozen or fresh blueberries 1 can (16 ounces) whole berry cranberry sauce 1/4 cup sugar 3 Tbs balsamic vinegar 1-1/2 tsp grated orange peel 1 tsp ground ginger 1/4 to 1/2 teaspoon crushed red pepper 1/4 tsp ground black pepper

In a medium nonreactive saucepan combine blueberries, cranberry sauce, sugar, balsamic vinegar, orange peel, ginger, and red and black peppers. Bring to a boil; boil uncovered, stirring frequently, until slightly thickened, 15 to 20 minutes. Pour into clean jars; cover and refrigerate up to 3 weeks, or place in canning jars and process according to manufacturer's directions, or place in covered plastic containers and freeze. Serve with roasted or grilled turkey, chicken or pork, if desired.

Serves 10



58

Berry Striped Pops 2 cups strawberries 3/4 cup honey, divided 6 kiwifruit, peeled and sliced 2 cups sliced peaches Supplies 12-3 oz paper cups or popsicle molds 12 popsicle sticks

In a blender or food processor, puree strawberries with 1/4 cup honey. Divide mixture every between 12 cups or popsicle molds. Freeze until firm, about 30 minutes. Meanwhile, rinse processor; puree kiwifruit with 1/4 cup honey. Repeat process with peaches and remaining 1/4 cup honey. When strawberry layer is firm, pour kiwifruit puree into molds. Insert a popsicle stick and freeze until firm, about 30 minutes. Pour peach puree into molds and freeze until firm and ready to serve.

Serves 12



59

Big Chocolate Chunk Nut Cookies These over-sized cookies make a fun gift or turn them into giant ice cream sandwiches with your favorite ice cream.

1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chunk Cookie Bar Dough 1/2 cup coarsely chopped almonds, macadamia nuts, pecans and/or walnuts 1/4 cup (1.5 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels or Premier White Morsels (optional)

Preheat oven to 350° F. Crumble cookie dough into medium bowl. Add nuts; mix thoroughly. Drop by 1/4-cup measure onto ungreased baking sheets. Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. Microwave morsels in heavy-duty plastic bag on HIGH (100%) power (MEDIUM-HIGH [70%] for white morsels) for 30 seconds; knead until smooth. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; drizzle over each cookie.




60

Biscuit and Beef Cups 3/4 lb lean ground beef 1 medium green bell pepper, seeded and diced 1/4 cup finely chopped peeled onion 1/2 cup barbecue sauce 2 tsp brown sugar 1 (17.3-oz.) can refrigerated biscuits 3/4 cup shredded cheddar cheese

Preheat oven to 400°F. Brown ground beef, bell pepper and onion in a medium skillet; drain, Stir in barbecue sauce and brown sugar; mix until thoroughly combined. Remove from heat. Separate refrigerated biscuits, placing one in each of 8 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon beef mixture into cups and sprinkle with cheese. Bake for 12 minutes, or until biscuits are golden and cheese is melted.




61

Bits O' Turkey Ham Loaf 1 cup quick cooking oats 2 Tbs dried parsley 1/2 tsp dried thyme leaves 1/2 tsp salt 1/4 tsp ground allspice 1/8 tsp pepper 1 lb ground turkey 1 Package (8 ounces) turkey ham cut into 1/4-inch cubes 1/2 lb mushrooms coarsely chopped 3/4 cup chopped onion 2 Cloves garlic minced 1 Egg beaten 1 tsp hot pepper sauce Vegetable cooking spray

In large bowl combine oats, parsley, thyme, salt, allspice and pepper. Mix in ground turkey, turkey ham, mushrooms, onion, garlic, egg and hot sauce. In 9-inch pie plate, lightly coated with vegetable cooking spray, shape turkey mixture into 6-X 3-inch round loaf. Bake at 350 degrees F. 50 to 60 minutes or until meat thermometer reaches 160 degrees F., juices are clear and meat is no longer pink in center.

Serves 6



62

Black Bean Dip 1 can black beans - (15 oz), drained, rinsed 1 small onion, coarsely chopped 1 small bell pepper, coarsely chopped 1 garlic clove, chopped 1 Tbs red wine vinegar 1 Tbs olive oil 1/2 tsp sugar Freshly-ground black pepper, to taste

Combine all ingredients in a food processor or blender. Process or blend until the beans are coarsely mashed. This recipe yields 8 servings. Serving size: 1/3 cup.

Serves 8



63

Black Bean Turkey Chili 1 lb ground turkey 1 cup onion coarsely chopped 1 red bell pepper seeded & cut into 1/4-inch cubes 2 Cloves fresh garlic minced 2 jalapeno peppers seeded and minced 1 Tbs chili powder 1-1/2 tsp ground cumin 1-1/2 tsp ground coriander 1/2 tsp dried oregano 1/2 tsp dried marjoram 1/4 tsp red pepper flakes 1/4 tsp ground cinnamon 1 Can (16 ounces) whole tomatoes undrained & coarsely chopped 1 Can (16 ounces) black beans rinsed and well drained 1/4 cup fresh cilantro chopped 4 Tbs Cheddar cheese grated

In a 3-quart saucepan, combine turkey, onion, red pepper, garlic, jalapeno pepper, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes and cinnamon. Cook mixture over medium-high heat, stirring occasionally, until turkey is no longer pink. Stir in tomatoes and bring to a boil, reduce heat and simmer uncovered for 30 minutes. Stir in beans and cilantro. Continue cooking for an additional 15 minutes. Serve topped with Cheddar cheese.

Serves 6



64

Black Forest Brownie Need a quick, delicious dessert for the chocolate lovers in your family. This one is a winner!

1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Brownie or Walnut Brownie Bar Dough 1 container (21 oz.) cherry pie filling, warmed Whipped cream 1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar, grated

Bake brownies according to package directions. Cool completely in pan on wire rack; invert onto serving

with pie filling, whipped cream and grated

s nutes

platter. Cut into pieces. Top browniechocolate.

Serves 12 Preparation time: 5 minuteCooking time: 18 mi

Nutrition Facts Nutrition (per serving): 90.3 calories; 19% calories frofat; 2.1g total fat; 1.7mg cholesterol; 14.7mg sodium; 74.5mg potassium; 17.9

m

g carbohydrates; 0.3g fiber; 0.0g in. sugar; 0.5g prote

Recipe SourceSource: Nestlé

65

Blackberry Breakfast Bars These bars are not only an exceptional way to start the day, but they're also great for the fast break - a quick energy snack between all those summer activities.

2 cups fresh or frozen blackberries or raspberries 2 Tbs sugar 2 Tbs water 1 Tbs lemon juice 1/2 tsp ground cinnamon 1 cup all purpose flour 1 cup quick cooking rolled oats 2/3 cup packed brown sugar 1/4 tsp ground cinnamon 1/8 tsp baking soda 1/2 cup margarine or butter melted

For filling, in a medium saucepan combine berries, sugar, water, lemon juice and ½ teaspoon cinnamon. Bring to a boil. Reduce heat. Simmer, uncovered, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat. In a mixing bowl stir together flour, oats, brown sugar, ¼ teaspoon cinnamon, and baking soda. Stir in melted margarine or butter till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9x9x2-inch pan. Bake in a 350-degree oven for 20 to 25 minutes. Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake in the 350-degree oven for 20 to 25 minutes more or till topping is set. Cool in pan on a wire rack. Cut into bars.

Serves 18


Recipe Source Source: Oregon Raspberry and Blackberry Commission

66

Blackberry Syrup 2 cups blackberry juice (from approximately 1 1/2 quarts blackberries) 2 cups sugar 2 cups white corn syrup

Measure juice into 6 or 8-quart pot. Heat juice to boiling; add sugar, stirring until dissolved. Add corn syrup, heat to boiling, and simmer about five minutes. Pour into hot, sterilized jars. Seal lids with screw bands. Place in boiling water bath 10 minutes.

Serves 12


Recipe Source Author: James Krumm Source: Oregon Raspberry and Blackberry Commission

67

Blizzard Party Mix Don't wait for the next football game to enjoy a handful of this party mix.

Nonstick cooking spray 2 cups oven-toasted cereal squares 2 cups small pretzel twists 1 cup dry-roasted peanuts 1 cup (about 20) caramels, coarsely chopped 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels

Spray 13 x 9-inch baking pan with nonstick cooking spray. Combine cereal, pretzels, peanuts and caramels in large bowl. Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly. Spread mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into bite-size pieces.




68

Blueberries n'Jam Topping 1/4 cup raspberry, strawberry or apricot jam or preserves 2 Tbs fruit flavored liqueur (optional) 1 cup fresh or frozen blueberries

Range top method: In a small saucepan over medium heat, bring jam and liqueur to a boil, stirring occasionally. Stir in blueberries; return to a boil. Remove from heat. Spoon into a bowl. Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc. Microwave method: In a medium microwavable bowl; combine preserves and liqueur. Microwave on HIGH (100% POWER) until mixture liquefies, about 1 minute. Add blueberries, toss to coat. Serve at room temperature or chilled.

Serves 4



69

Blueberry Granola Bars 1/2 cup honey 1/4 cup firmly-packed brown sugar 3 Tbs vegetable oil 1-1/2 tsp ground cinnamon 1-1/2 cups quick-cooking oats 2 cups fresh blueberries

Preheat oven to 350º F. Lightly grease a 9 x 9-inch square baking pan. In a medium saucepan, combine honey, brown sugar, oil and cinnamon. Bring to a boil, and boil for 2 minutes; do not stir. In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended. Spread into prepared pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack. Cut into 1-1/2 x 3-inch bars.

Serves 18



70

Blueberry Muffins This is the ne plus ultra of blueberry muffins, the imaginary blue ribbon winner at the state fair, the top of the blueberry muffin heap. Based on a "famous department store" recipe (remember the Famous Department Store Chocolate Chip Cookies?), this recipe produces meltingly tender muffins, chock-full of berries and gilded with a light cinnamon-sugar topping.

6 Tbs butter 3/4 cup sugar 2 eggs 2 cups King Arthur Unbleached All-Purpose Flour 2 tsp baking powder 1/2 tsp salt 1/2 cup milk 2 tsp vanilla 1 1/2 to 2 cups blueberries, either fresh or frozen, wild Maine berries preferred 1 Tbs sugar mixed with 1/2 teaspoon cinnamon (optional)

Preheat your oven to 375°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Add the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk and vanilla. mixing only until smooth. Quickly stir in the berries. Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Bake the muffins for 30 minutes, until they're light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes. After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don't cool long enough, they'll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again.

71

Serves 12



72

Blueberry Smoothie 1 pint fresh blueberries or 2 cups (10 ounces) frozen blueberries, slightly thawed 1 cup pineapple, orange and strawberry juice blend or pineapple-orange juice 1 container (8 ounces) lowfat vanilla yogurt 2 tsp sugar

In a container of an electric blender combine blueberries,juice, yogurt and sugar. Blend until smooth, about 1minute. Serve immediately in tall glasses. Garnish with blueberr

with

y thin strips of orange peel, if

Nutrition Facts

skewers spiraleddesired.

Serves 1

Nutrition (per serving): 269.5 calories; 13% calories from fat; 4.3g total fat; 14.7mg cholesterol; 172.9mg sodium; 685.1mg potassium; 46.7g carbohydrates; 3.5g fiber; 40.1g sugar; 13.9g protein.


73

Blueberry Sorbet 4 cups fresh blueberries 1 can (6 ounces) frozen apple juice concentrate

In the container of a food processor or blender, combine blueberries and apple juice concentrate; whirl until liquefied. Pour into an 11 x 7-inch baking pan. Cover and freeze until firm around the edges, about 2 hours. With a heavy spoon, break frozen mixture into pieces. Place mixture in a processor or blender container; whirl until smooth but not completely melted. Spoon into a 9 x 5-inch loaf pan; cover and freeze until firm. Serve within a few days.

Serves 6



74

Blueberry Tortilla Pizza 1/2 cup ricotta or whipped cream cheese 1 Tbs confectioners sugar 1 pint fresh blueberries 1/2 cup sliced strawberries 1 large (10-inch) flour tortilla 1 Tbs butter, melted 2 tsp cinnamon sugar 1/4 cup toasted shredded coconut, divided

Preheat broiler. In a small bowl, combine ricotta cheese and confectioners sugar; set aside. In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly. Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut. Serves 4



75

Blueberry-Filled Dutch Pancake 1 Tbs butter 3 eggs 1/2 cup skim or lowfat milk 1/3 cup all-purpose flour 3 Tbs sugar, divided 1/4 tsp salt, optional 1-1/2 cups fresh or frozen blueberries (thawed and drained if frozen) 1/4 tsp ground cinnamon 1/2 cup sliced bananas

Preheat oven to 450 F. Place butter in a 9-inch pie plate or a 9 or 10-inch ovenproof skillet*. Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter. Meanwhile, in a medium bowl combine eggs, milk, flour, 1 tablespoon of the sugar and the salt until smooth. Pour batter into plate; bake for 8 minutes. Reduce heat to 375 F; bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer. While that is baking, combine blueberries with the remaining 2 tablespoons sugar and the cinnamon in a small bowl. Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas. Cut into wedges; serve immediately.

Serves 2



76

Blueberry-Orange Bread 1 cup Fiber One cereal 3/4 cup water 1 Tbs grated orange or lemon peel 1/4 cup orange juice 1/2 tsp vanilla 2 cups Gold Medal all-purpose flour 1 cup sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 Tbs vegetable oil 1 egg 1 cup fresh or frozen (thawed) blueberries

Heat oven to 350 degrees. Grease bottom only of loaf pan, 9 by 5 by 3 inches. Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.) Stir together cereal, water, orange peel, orange juice and vanilla in large bowl; let stand 10 minutes. Stir in remaining ingredients except blueberries. Gently stir in blueberries. Pour into pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan. Cool completely before slicing. For high altitude (3500-6500 ft) locations: Bake 55 to 65 minutes.

Serves 24



77

Blueberry-Stuffed French Toast Cooking spray 6 eggs 1 tsp grated orange peel 2/3 cup orange juice 3 Tbsp sugar, divided pinch salt, optional 1 cup fresh or frozen blueberries (thawed and drained, if frozen) 8 slices (1-1/4 inches thick) Italian bread 1/3 cup sliced almonds Blueberry Orange Sauce 3 Tbs sugar 1 Tbs cornstarch 1/8 tsp salt, optional 1/4 cup orange juice 1 cup fresh or frozen blueberries 1 cup orange sections (about 2 oranges)

French Toast Preheat oven to 400 F. Spray a large baking sheet with cooking spray. In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended. Pour into a 13 x 9 x 2-inch baking pan; set aside. In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside. With the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side. Arrange bread on prepared baking sheet; sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes. Serve with Blueberry Orange Sauce. Blueberry Orange Sauce In a cup combine sugar, cornstarch and salt; set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil; cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

Serves 5

78



79

Boston Baked Beans 1 lb dried navy beans 2 onions, chopped 1/2 cup brown sugar 1/4 cup molasses 1/3 cup catsup 1/4 lb bacon, diced 1 Tbs salt 1 1/2 tsp dry mustard 1/4 tsp pepper

Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours. Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a good dash of Worchestershire sauce.

Serves 8



80

Bourbon Peach Turkey Glaze 1/2 cup peach preserves 2 Tbs bourbon or whiskey 2 tsp Angostura bitters

In small saucepan, over low heat, combine preserves, bourbon and bitters. Cook until preserves are melted. Use mixture as glaze, brushed over turkey during last 1/2 hour of roasting.

Serves 4

Nutrition Facts Nutrition (per serving): 466.0 calories; 0.0mg cholesterol; 19.0mg sodium; 1.0g protein.


81

Bravo Green Beans 1/2 cup canned green beans, drained 2 Tbs chopped onion 1 plum tomato, diced 2 Tbs low-fat sour cream 1 Tbs fat-free Italian dressing

Combine all ingredients together. Refrigerate before serving. Serves 1



82

Broccoli Italiano 1 lb fresh broccoli florets (or thawed frozen) 1/4 cup fat-free Italian salad dressing

Place broccoli florets in steamer basket above 2 inches boiling water. Cover and steam 4 minutes or until broccoli is bright green and crisp-tender when pierced with a fork. Remove from steam and place broccoli in serving dish. Drizzle with Italian dressing and toss to coat. Serve immediately.

Serves 8

Nutrition Facts Nutrition (per serving): 20.0 calories; 0.0mg cholesterol; 88.0mg sodium; 3.0g carbohydrates; 2.0g fiber; 2.0g protein.


83

Broiled Pineapple Rings 1 can sliced pineapple rings in juice - (20 oz), drained (1 can should contain 10 rings) 10 maraschino cherries, drained, rinsed 3 Tbs light brown sugar, plus 1 tsp light brown sugar 5 tsp reduced-calorie stick margarine, melted Ground cinnamon, to taste

Preheat broiler. Lay drained pineapple rings in a single layer on a 9- by 13-inch pan with sides -- allow edges of pineapple rings to touch. Place a cherry in the center of each pineapple ring. Sprinkle each pineapple ring with 1 teaspoon brown sugar, then drizzle with 1/2 teaspoon margarine. Sprinkle with cinnamon. Place 5 inches from broiler and broil (with oven door cracked) for 5 minutes or until topping is bubbly.

Serves 5

Nutrition Facts Nutrition (per serving): 164.0 calories; 21% calories from fat; 4.0g total fat; 0.0mg cholesterol; 91.0mg sodium; 33.0g carbohydrates; 1.0g fiber.


84

Broiled Steaks With Herb-Cheese Potatoes When unexpected guests show up, broil frozen steaks with potato wedges for a delicious dinner in no time! Microwaved or steamed peas accented with diced red onion completes the picture.

4 (4-oz.) frozen beef tenderloin or top loin petite steaks, cut 1-inch thick 2 baking potatoes, cut lengthwise into 6 wedges each 1 Tbs olive oil 1 tsp crushed dried basil 1/4 tsp ground black pepper 1 Tbs grated Parmesan cheese

Place frozen steaks on one side of rack in broiler pan; arrange potato wedges on the other side. Combine oil, basil and pepper. Brush on potatoes. Broil meat and potatoes 5 to 6 inches from heat until steaks are cooked to your likeness and potatoes are tender, 17 to 22 minutes, turning steaks once. Sprinkle cheese over potatoes. Season with salt, if

es es

desired.

Serves 4 minutPreparation time: 10

nutCooking time: 17 miReady in: 27 minutes

Nutrition Facts Nutrition (per serving): 330.0 calories; 35% calories from

fat; 0.0mg cholesterol; 90.0mg sodium; es; 3.0g fiber; 27.0g protein.

fat; 13.0g total 26.0g carbohydrat


85

Brownie Cookies What could be easier than a brownie you can break and then bake into delicious cookies! The kids in the family will be sure to enjoy!

1 pkg. (18 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Brownie or Walnut Brownie Bar Dough

Preheat oven to 325° F. Break dough along pre-scored lines. Place dough about 3 inches apart on ungreased baking sheets Bake for 18 to 20 minutes or until centers are set. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely.


Nutrition Facts Nutrition (per serving): 0.0 calories; 0.0g total fat; 0.0mg cholesterol; 0.0mg sodium; 0.0mg potassium; 0.0g carbohydrates; 0.0g fiber; 0.0g sugar; 0.0g protein.


86

Buffalo Chicken Wings 2 lbs broiler-fryer chicken wings 1 egg 1 cup cooking oil 2 cups cider vinegar 1 tsp salt 1/2 tsp cayenne pepper to taste 1/8 tsp garlic powder 1/8 tsp nutmeg 1/8 tsp celery salt dash coriander dash ground cloves celery sticks

Chicken In medium bowl, beat egg; add oil and beat again. Add vinegar, salt, pepper, cayenne, garlic powder, nutmeg, celery salt, coriander and cloves; stir well. Cut chicken wings in half at joint; remove wing tips and reserve for later use (soup stock). Dip wing drummettes into sauce and place into shallow roasting pan. Bake for 10 minutes at 500°F., turning and basting with sauce several times until wings reach desired crispness. Remove from oven, drain and remove to warm platter garnished with celery sticks. Serve with Creamy Blue Cheese Dipping Sauce. Creamy Blue Cheese Dipping Sauce In medium bowl, place 2 tablespoons chopped onion, 1 garlic clove (crushed), 1/4 cup chopped fresh parsley, 1 cup mayonnaise, 1/2 cup dairy sour cream, 1 tablespoon lemon juice, 1 tablespoon vinegar and 1/4 cup crumbled blue cheese. Stir and add salt, pepper, and cayenne to taste. Cover and chill.

Serves 20



87

Butterscotch Apple Crisp Bring the fun of caramel apples into your kitchen with this Butterscotch Apple Crisp. Chopped nuts and oatmeal make for a chewy and delicious baked dessert perfect for crisp Fall nights.

Apple Layer 2 1/2 lbs (about 6 medium) tart apples, peeled and thinly sliced 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels 1/4 cup packed brown sugar 1/4 cup all-purpose flour 1/2 tsp Topping

ground cinnamon

1/2 cup all-purpose flour 1/4 cup packed brown sugar 1/4 cup (1/2 stick) butter or margarine (we recommend LAND O LAKES® Butter) 1 cup chopped nuts 3/4 cup quick or old-fashioned oats Ice cream or whipped cream (optional)

Preheat oven to 375° F. Apple Layer Arrange apples in 13 x 9-inch baking pan. Combine morsels,

r apple layer. dditional 30 to 40 minutes or until apples are

browned. Cool slightly. Serve

sugar, flour and cinnamon in small bowl; sprinkle over apples. Bake for 20 minutes; remove from oven. Toppping Combine flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts and oats; sprinkle oveBake for atender and topping is lightlywarm with ice cream.


Nutrition Facts Nutrition (per serving): 399.5 calories; 29% calories from fat; 13.9g total fat; 14.8mg cholesterol; 18.5mg sodium;

88

291.8mg potassiumte; 66.8g carbohydrates; 5.2g fiber; 19.9g in.

Recipe Source

sugar; 6.3g pro

Source: Nestlé

89

Butterscotch Haystacks Tasty treats good for any occasion, these haystacks are mounded with a mixture of peanut butter, butterscotch chips, marshmallows and chow mein noodles. To enjoy in a snap, make them the microwave way.

1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels 3/4 cup creamy peanut butter 1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles 3 1/2 cups miniature marshmallows

Line baking sheets or trays with waxed paper. Micorwave morsels in large, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until well-blended. Add chow mein noodles and marshmallows; toss until coated. Drop by rounded tablespoon onto prepared baking sheets. Refrigerate until ready to serve.




90

Butterscotch Party Mix A new twist on party mixes, combining sweet butterscotch and chewy caramel with nuts, pretzels and cereal.

2 cups oven-toasted cereal squares 2 cups small pretzel twists 1 cup dry-roasted peanuts 1 cup (about 20) caramels, unwrapped, coarsely chopped 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Coat 13 x 9-inch baking pan with nonstick cooking spray. Combine cereal, pretzels, peanuts and caramels in large bowl. Place morsels in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals,

xture into prepared baking pan; let stand for 20 Break into small pieces.

es

stirring until smooth. Pour over cereal mixture; stir to coat evenly. Spread mito 30 minutes or until firm.

Serves 8 minutPreparation time: 5

Cooking time: 20 minutes

Nutrition Facts Nutrition (per serving): 355.6 calories; 28% calories fromfat; 12.2g total fat;

3.8mg cholesterol; 213.5mg sodium;

; 59.6g carbohydrates; 2.7g fiber; 9.9g in.

194.6mg potassiumsugar; 6.5g prote


91

Butterscotch Sticky Buns These freshly baked sticky buns are flavored with butterscotch chips, a great way to start any morning.

5 Tbs butter or margarine, divided 2 packages (8 ounces each) refrigerated crescent dinner rolls 1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided 1/2 cup chopped pecans 1/4 cup granulated sugar 1 1/2 tsp lemon juice 1 1/2 tsp water 1 tsp ground cinnamon

Melt 2 tablespoons butter in 13 x 9-inch baking pan in preheated 375° F. oven. Unroll dinner rolls; separate into 16 triangles. Sprinkle triangles with 1 1/3 cups morsels. Starting at shortest side, roll up each triangle; arrange in prepared baking pan. Bake for 15 to 20 minutes or until lightly browned. Microwave remaining morsels with remaining butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 20 seconds; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in nuts, sugar, lemon juice, water and cinnamon. Pour over hot rolls; return to oven. Bake for 5 minutes or until bubbly. To prevent sticking, immediately loosen buns from pan. Cool in pan on wire rack for 10 minutes; serve warm.




92

Cajun Tomato Bread The subtle flavor of this bread makes it a perfect accompaniment for beef stew or vegetable soup.

1-1/2 tsp active dry yeast 2-1/4 cups bread flour 1/2 tsp salt 1 Tbs chopped green onion tops 1 Tbs chopped fresh parsley 1 Tbs oil 2 Tbs honey 1/2 cup Bloody Mary mix (or spicy tomato juice) 1/2 cup water

Procedure Place ingredients into pan in order listed. Select "NORMAL" program. Press "START."

Serves 6



93

Cajun Turkey Triangles 1 lb ground turkey 1/3 cup onion chopped 1/4 cup green bell pepper chopped 1/4 cup celery chopped 1 Cloves garlic minced 1-1/2 tsp Creole seasoning 1/4 tsp red pepper flakes 1 Can (8 ounces) stewed tomatoes cut up 2 Tubes (9.5 ounces each) refrigerator pastry squares

In large non-stick skillet, over medium-high heat, saute turkey, onion, bell pepper, celery and garlic 4 to 5 minutes or until turkey is no longer pink. Add Creole seasoning, red pepper flakes and tomatoes; simmer, uncovered, 8 to 10 minutes or until most of liquid is absorbed. Unroll pastry, separating each package into 4 squares. Place on a greased 10x15x1-inch jellyroll pan. Stretch pastry slightly to shape squares. Place 1/3 cup filling on one corner of each square. Fold opposite corner of dough over filling to form a triangle; press edges with fork to seal. Cut 3 (1/2-inch) slits in top of each triangle to allow steam to escape. Bake at 375 degrees F. 12 to 15 minutes or until golden brown. Remove triangles from pan and cool slightly on a wire rack. Serve warm

Serves 8



94

Cappuccino Crinkles A double rolling in granulated sugar makes these crackled cookies extra sparkly.

1/3 cup butter (no substitutes), softened 1 cup packed brown sugar 2/3 cup unsweetened cocoa powder 1 Tbs instant coffee granules 1 tsp baking soda 1 tsp ground cinnamon 2 large egg whites 1/3 cup vanilla yogurt 1 1/2 cups all-purpose flour 1/4 cup granulated sugar

Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased

eet. Bake for 8 to 10 minutes or until edges are e racks and cool. Makes about

cookie shfirm. Transfer cookies to wir32 cookies.



Source

fat; 2.0g total fat; 6.0mg cholesterol; 68.0mg sodium; 14.0g carbohydrates; 0.0g fiber; 1.0g protein.

RecipeSource: Better Homes and Gardens®. Copyright 2002. Meredith Corp.

95

Caramel Apples 2 1/2 caramel candies, cut small pieces 1/2 Tbs dark or light corn syrup 1 large tart apple, cored, and cut into bite-sized pieces

In a 1-cup measure or similar microwave-safe bowl, combine the caramels and corn syrup. Microwave on high power for 30 seconds. Stir and microwave for 15 additional seconds, or until the caramels are completely melted. Stir well, and mix in the apple pieces, stirring to coat them with syrup. Cool slightly. Divide into two servings. Eat with a fork. Comments: Caramel and apple make a great combination! This easy variation calls for cored apple cut into pieces and stirred into the syrup. An added advantage is that you can make this recipe with very little candy.

Serves 2



96

Caramel-Apple Pudding Cake When you can not decide what kind of dessert to serve, this double-delicious pudding cake will please everyone. Served warm with a dollop of cinnamon ice-cream, it is perfection.

2 medium tart cooking apples, such as Granny Smith or Jonathan, peeled, cored, and thinly sliced (2 cups) 3 Tbs lemon juice 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 1/4 cup raisins 1 cup all-purpose flour 3/4 cup packed brown sugar 1 tsp baking powder 1/4 tsp baking soda 1/2 cup milk 2 Tbs butter (no substitutes), melted 1 tsp vanilla 1/2 cup chopped pecans or walnuts 3/4 cup caramel ice cream topping 1/2 cup water 1 Tbs butter (no substitutes)

Preheat oven to 350 degrees F. Grease a 2-quart square baking dish; arrange apple slices in bottom of dish. Sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins; set aside. Combine flour, brown sugar, baking powder, and baking soda in a large bowl. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in nuts. Spread batter evenly over apple mixture. Combine caramel topping, water, and the 1 tablespoon butter in a small saucepan; bring to boiling. Pour caramel mixture over the batter in the baking dish. Bake in the preheated oven for 35 minutes or until set in center. Spoon warm individual servings into dessert dishes, inverting each portion. Spoon caramel-apple mixture from the pan over each portion. Makes 12 servings.


Nutrition Facts

97

Nutrition (per serving): 223.0 calories; 23% calories from fat; 6.0g total fat; 1.0mg cholesterol; 173.0mg sodium; 42.0g carbohydrates; 1.0g fiber; 2.0g protein.


98

Caramel-Cherry Sticky Buns Treat your family to this easy-to-prepare breakfast roll.

12 bite-size caramel candies 3 Tbs milk 1/2 cup (about 14) well-drained maraschino cherries, halved 1/4 cup pecans, chopped 1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)

Melt caramels and milk in a small heavy saucepan over low heat, stirring constantly until smooth. Pour caramel mixture into a well-greased 9-inch glass pie plate. Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans. Separate biscuits and place snugly in pan. Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden brown. Invert immediately onto serving plate, scraping any remaining caramel over biscuits. Serve warm.

Serves 10


Recipe Source Source: Cherry Marketing Institute

99

Caribbean Chicken Salad with Peanuts The crunch of peanuts, sweet tang of chutney, and tropical papaya in this healthy salad will have you dreaming of gentle island breezes in no time. Serve this lovely dish for a spring luncheon or light supper.

Chutney Dressing 1/2 cup peanuts 1/2 cup mayonnaise 1/4 cup chutney 2 Tbs sugar 2 Tbs raspberry vinegar 1 tsp curry powder Salad 1 head romaine lettuce, torn in pieces 1/2 cup sliced green onions 1 cup shredded grilled chicken 1 papaya, halved, seeded, peeled and sliced 1 cup raspberries 1/2 cup peanuts

In a blender or food processor combine peanuts, mayonnaise, chutney, sugar, vinegar and curry powder; blend until smooth. Set aside. Toss lettuce with green onions and divide among serving plates. Top with chicken, papaya slices and raspberries; sprinkle with peanuts. Serve with dressing.




100

Caribbean Salsa 2 cups mango peeled and cut into 1/4-inch cubes 1/2 cup cucumber peeled, seeded and cut into 1/4-inch cubes 1/4 cup fresh cilantro chopped 2 Tbs green onions finely chopped 1/2 Jalapeno pepper seeded and finely chopped 3 Tbs fresh lime juice 1-1/2 tsp brown sugar 1 tsp fresh ginger peeled and minced dash pepper

In medium-size bowl combine mango, cucumber, cilantro, green onion, jalapeno, lime juice, brown sugar, ginger and pepper. Cover and refrigerate at least one hour to allow flavors to blend. Serves 8

Nutrition Facts Nutrition (per serving): 34.0 calories; 0.0mg cholesterol; 3.0mg sodium; 9.0g carbohydrates.


101

Caribbean Turkey Stew 2 lbs turkey thighs skin removed 1 Tbs oil 3 cups onion thinly sliced 1/2 tsp red pepper flakes 1/2 tsp salt 1/4 cup sweetened flaked coconut 1 cup turkey broth 1 Can (16 ounces) stewed tomatoes drained 1 Can (16 ounces) black beans drained 1 lb butternut squash peeled and cut into 1-inch cubes 1 lb sweet potatoes peeled and cut into 1-inch cubes 2 Medium bananas sliced 10 Green onions sliced 1/2 cup sweetened flaked coconut 1 to 2 Limes cut into wedges

In 5-quart saucepan, over medium-high heat, brown thighs in oil about 3 minutes per side. Remove and set aside. In same saucepan, saute onions 2 to 3 minutes or until translucent. Add red pepper, salt, coconut, broth, tomatoes, black beans, squash, sweet potatoes and turkey thighs. Bring mixture to boil; reduce heat, cover and simmer 1-1/4 to 1-1/2 hours, or until turkey thighs register 180-185 degrees F. on meat thermometer inserted into thickest portion. Ten minutes before serving, remove turkey thighs from stew and strip meat from bones with fork; return meat strips to stew. Heat throughout. To serve, spoon stew into bowls and garnish with bananas, green onions and coconut. Squeeze juice of lime over top.

Serves 6



102

Carolina Barbecue 1 5-pound Boston butt roast 2 tsp vegetable oil 1 1/2 cups water 1 8-oz. tomato sauce 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1/4 cup brown sugar salt to taste pepper to taste 1 tsp celery seeds 1 tsp chili powder dash hot pepper sauce

Randomly pierce the surface of the roast with a sharp knife. In a Dutch oven, brown roast on all sides in hot oil. In a mixing bowl, combine remaining ingredients and mix well. Pour sauce over roast and bring to a boil. Reduce heat, cover and simmer 2 hours or until pork is fork-tender. Baste roast with sauce during cooking time. Slice or chop to serve.

Serves 20



103

Cc's Basting Sauce 1 quart apple cider vinegar 1 tsp garlic powder 1 tsp poultry seasoning 6 bay leaves 1 tsp crushed red pepper 1 tsp thyme 1 tsp rosemary 1 tsp lemon pepper

Mix all ingredients and bring to a rolling boil. Cover and let mixture cool completely. Use this with any recipe that calls for a basting sauce.

Serves 48



104

Cheddar Chicken Casserole 4 fresh boneless, skinless chicken breasts, (16-20 ounces total) 1 cup stewed tomatoes 1 (10 3/4-oz) can condensed cream of mushroom soup 1 (10 3/4-oz) can condensed cheddar cheese soup 1 fresh jalapeño, seeded and chopped 1 onion, peeled and chopped 2 cups tortilla chips 2 cups grated cheddar cheese

Preheat oven to 350°F. Lightly spray a 13x9x2-inch baking dish with vegetable cooking spray; set aside. Poach chicken in water to cover in a deep saucepan; cook until chicken is no longer pink, drain, cool and dice. Combine chicken in prepared baking dish with tomatoes, cream of mushroom soup, cheddar cheese soup, jalapeno, and onion. Layer tortilla chips on top and sprinkle with cheddar cheese. Bake for 25-30 minutes.




105

Cheesy Corn On The Cob One bite and you'll fall in love with corn.

8 ears corn, husks, silks removed 3 Tbs reduced-calorie stick margarine, melted 1/4 tsp garlic salt 4 slices fat-free American cheese

Fill a 1-gallon pot half full with water and bring to a boil over high heat. Add corn and boil for 7 minutes or until kernels are tender. Drain corn. In a small bowl, combine melted margarine and garlic salt. Using a pastry brush, coat corn with margarine mixture. Place in serving dish and lay 1/2 slice of cheese over each ear of corn. Allow to stand for 5 minutes before serving so that cheese melts.

Serves 8



106

Cheesy Ham and Macaroni 1 1.8 oz package white sauce mix 2 cups milk 1/2 cup grated Parmesan cheese 1/2 cup cubed American Cheese 1/8 tsp ground pepper 7 oz macaroni, cooked according to directions, drained 1 1/2 cup fully-cooked ham 1 cup frozen green peas

Thaw the frozen peas. In a large saucepan stir together d milk.* Following package directions,

d

Nutrition Facts

white sauce mix ancook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heatethrough. Serve hot.

Serves 6



107

Cheesy Turkey Ham, Spinach and Noodles vegetable spray 1 tsp minced garlic 1 lb 1/2" slices deli-cut turkey ham cut into 1/2" cubes 1 10-ounce package frozen chopped spinach defrosted and drained 1 cup nonfat cottage cheese 2 Tbs dried parsley flakes 1 tsp dried Italian seasoning 1/2 tsp salt 1/2 tsp pepper 1/3 cup water 1 6-ounce package no yolk egg noodles cooked 6 Tbs grated Parmesan cheese

In 12" nonstick skillet sprayed with vegetable spray over medium high heat, saute garlic for 30 seconds. Toss in turkey ham cubes and saute for about 2 minutes. Add spinach, separating to combine. Reduce heat to medium; stir in cottage cheese, parsley flakes, Italian seasoning, salt and pepper. Add noodles; cook until hot, about 2 to 3 minutes. Serve immediately, topping each serving with a tablespoon of Parmesan cheese.

Serves 6



108

Cherry Biscotti These twice-baked Italian cookies are perfect for dunking in coffee or milk.

3/4 cup granulated sugar 2 eggs 1/4 cup vegetable oil 1 Tbs orange juice 2 tsp grated orange peel 1-1/2 tsp vanilla extract 2 cups all-purpose flour 1/2 cup finely chopped walnuts 1 tsp baking powder 1/4 tsp salt 1 cup chopped dried tart cherries 1 egg white 1 Tbs water Granulated sugar

Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed 1 to 2 minutes, or until well mixed. Stir in cherries by hand. Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 (8x2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar. Bake in a preheated 350-degree oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes. Reduce oven temperature to 300 degrees. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.

Serves 30


109

25.6mg potassium; 16.0g carbohydrates; 0.6g fiber; 5.3g sugar; 1.8g protein.


110

Cherry Blossoms Prepared the night before, breakfast rolls have never been easier.

2/3 cup sifted confectioners' sugar 1/4 cup milk 1 cup dried tart cherries, divided 1/4 cup coarsely chopped pecans 1 loaf (14 to 16 ounces) frozen white bread dough, thawed 2 Tbs butter or margarine, melted 1/4 cup brown sugar 1 1/2 tsp ground cinnamon

In a small mixing bowl, combine confectioners' sugar and milk; mix well. Pour mixture into a 9-inch deep-dish pie pan. Sprinkle 1/2 cup of the cherries and pecans evenly over sugar mixture. On a lightly floured surface, roll bread dough into a 12x8-inch rectangle; brush with melted butter. In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough. Top with remaining 1/2 cup cherries. Roll up rectangle, jelly-roll style, starting from a long side; pinch to seal edges. With a sharp knife, cut roll into 12 slices. Place slices, cut-side down, on top of mixture in pan. Let rise, covered, in a warm place 30 minutes, or until nearly double. (Or, cover with waxed paper, then with plastic

rigerate 2 to 24 houwrap. Ref rs. Before baking, let chilled d, 20 minutes at room temperature.) a preheated 375-degree oven 20 to 25

nt a

warm.

rolls stand, covereBake, uncovered, inminutes for unchilled rolls and 25 to 30 minutes forchilled rolls, or until golden brown. If necessary, coverrolls with foil the last 10 minutes to preveoverbrowning. Let cool in pan 1 to 2 minutes. Invert onto

Serveserving platter.

Serves 8

111



112

Cherry Cinnamon Rolls These are wonderful for a holiday breakfast or brunch.

1 (10-ounce) jar red or green maraschino cherries 1/4 cup firmly packed brown sugar

2 Tbs butter, melted

Drain maraschino cherries; discard juice or save for another use. Chop cherries, then drain on paper towels. Combine brown sugar and cinnamon in a small bowl.

1 tsp ground cinnamon 1 (8-ounce) package crescent rolls

Unroll crescent rolls; divide into triangles. Brush with butter. Sprinkle each triangle with about 1-1/2 teaspoons cinnamon-sugar mixture; top with 1 tablespoon cherries. Roll up dough toward pointed end of triangle. Place on lightly greased baking sheet. Brush with butter and sprinkle with remaining cinnamon-sugar mixture. Bake in a 375-degree oven 12 to 15 minutes, or until golden brown. Serve warm.

Serves 8



113

Cherry Mallow Cake You'll like this cake -- the marshmallows melt and rise to

marshmallows (about 3/4 )

ke mix ie filling

the top for a glaze.

4 cups miniatureof a 10-1/2-ounce package1 (18-1/4-ounce) package yellow ca1(21-ounce) can cherry p

If you have not cooked before, ask with thi

an adult to help you s recipe. It's an easy recipe, but you may not be

p of the cake. Carefully remove pan from oven ads. Set cake pan on hot pads on counter. Don't

the oven.

familiar with using a mixer or the oven. Spray a 13x9x2-inch baking pan with vegetable cooking spray. Put marshmallows evenly in the bottom of the pan. Prepare cake mix according to package directions. Pour batter over marshmallows. Spoon cherry filling evenly over cake batter. Bake in a preheated 350-degree oven 45 to 50 minutes. The top of the cake will be bubbly and the marshmallows will be sticky on towith hot pforget to turn off Let cake cool in pan, then cut into squares with a sharpknife.

Serves 12

Nutrition FactsNutrition (per serving): 296.3 calories; 15% calories from fat; 5.1g total fat; 0.9mg cholesterol; 305.5mg sodium; 88.3mg potassium; 61.1g carbohydrates; 0.8g fiber; 28.3g sugar; 2.4g protein.


114

Cherry Oatmeal Muffins Perfect for breakfast-on-the-run or lunchbox treats.

1 cup old-fashioned or quick-cooking oats, uncooked 1 cup all-purpose flour 1/2 cup firmly packed brown sugar

tract

well. Combine buttermilk, egg, oil

preheated 400-degree oven 15 to .

11/2 tsp baking powder 1/4 tsp ground nutmeg 3/4 cup buttermilk 1 egg, slightly beaten 1/4 cup vegetable oil 1 tsp almond ex1 cup frozen tart cherries, coarsely chopped

Put oats, flour, brown sugar, baking powder and nutmeg in a large mixing bowl; mix and almond extract in a small bowl. Pour buttermilk mixture into oats mixture; stir just to moisten ingredients. Quickly stir in cherries (it is not necessary to thaw cherries before chopping and adding to batter). Spray muffin pan with non-stick spray. Fill muffin cups two-thirds full. Bake in a 20 minutes

Serves 12

Nutrition Facts Nutrition (per serving): 159.0 calories; 28% calories fromfat; 5.0g total fat; 0.0mg cholesterol.


115

Cherry Peanut Pizzaz This is an easy-to-prepare snack, perfect for holiday parties or gift giving.

2 cup lightly salted peanuts 1 cup dried tart cherries

rlic powder

per (cayenne

nd cherries in a medium bowl. In a small

dd peanut mixture. Cook, stirring constantly, 3 to 4

2 Tbs Worcestershire sauce 1/2 tsp ga1/2 tsp seasoned salt, or to taste1/2 tsp ground cumin 1/4 tsp ground red peppepper), or to taste Vegetable oil

Combine peanuts abowl, combine Worcestershire sauce, garlic powder, seasoned salt, cumin and red pepper; mix well. Pour over peanut mixture; stir to coat. Heat 1 or 2 teaspoons of oil in a large skillet over medium heat. Aminutes, or until peanuts are light brown. Do not allow mixture to burn. Add more oil, if needed. Remove from heat. Spread on waxed paper or aluminum foil to cool. Store in a tightly covered container.

Serves 8


g fat; 30.2g total fat; 0.0mg cholesterol; 645.8mg sodium; 408.5mg potassium; 28.1g carbohydrates; 5.6g fiber; 2.4sugar; 14.1g protein.


116

Cherry Salsa Served with grilled poultry, roast pork or tortilla chips, this spicy mixture wows traditional salsa lovers.

1 1/3 cups frozen unsweetened tart

y chopped dried tart

finely chopped red onion anned jalapeno

1 clove garlic, finely chopped 1 Tbs chopped fresh cilantro 1 tsp cornstarch

cherries 1/4 cup coarselcherries 1/4 cup 1 Tbs chopped fresh or cpeppers, or to taste

Coarsely chop frozen tart cherries. Let cherries thaw and drain, reserving 1 tablespoon cherry juice. When cherries are thawed, put drained cherries, dried cherries, onion, jalapenos, garlic and cilantro in a medium saucepan; mix well. In a small container, combine reserved cherry juice and cornstarch; mix until smooth, then stir into cherry

Cook, stirring constantly, over medium-high heat hickened. Let cool. Serve with tortilla

mixture. until mixture is tchips and/or cooked chicken or pork.

Serves 4


at; 0.0mg cholesterol; 2.9mg sodium; s; 1.6g fiber; 4.7g

Recipe Source

fat; 0.4g total f76.2mg potassium; 15.0g carbohydratesugar; 0.9g protein.

Source: Cherry Marketing Institute

117

Cherry Sauce for Pancakes This weekend, delight your kids with pancakes and this easy

cherry sauce. It's also delicious over ice cream.

1/4 cup granulated sugar1 Tbs cornstarch 1/4 cup water 2 cups frozen unsweetened tart cherries, thawed 1/2 tsp almond extract 1/2 tsp ground cinnamon, optional

Combine sugar and cornstarch; mix well. Put water in medium saucepan; stir in sugar mixture. Bring to a boi

stir

a l

ring constantly. , stirring, until thick and clear. Reduce

ract and cinnamon. Heat

waffles or ice cream.

Serves 4

Nutrition Facts

over medium heat,Continue to cookheat. Stir in cherries, almond extuntil cherries are hot. Serve over pancakes, French toast,



118

Cherry Smoothie This is a refreshing pick-me-up any time of day.

herries

e blend (or other juice)

in of electric blender or food processor. Cover

or blend until smooth. Do not put a n the blender while it is running and

; remove cover. Scrape sides of container il smooth. glasses. Garnish with

maraschino cherries, if desired. Serve immediately.

Serves 2

Nutrition Facts

2 cups frozen tart or sweet c1 ripe banana, peeled 1 cup cherry juicMaraschino cherries, for garnish

Put frozen cherries, banana and cherry juice blend container container. Process spoon or spatula ikeep your hands clear of the working parts. If necessary, turn blender offwith a spatula. Cover and puree untPour into individual serving



119

Cherry Smoothie A quick, easy breakfast treat.

1 very ripe banana, peeled cherries

n the container of an c blender; puree until smooth. Serve immediately.

1 cup frozen unsweetened tart1 cup skim milk

Put banana, frozen cherries and milk ielectriServes 1

Nutrition Facts Nutrition (per serving): 125.0 calories; 0.0mg cholesterol.


120

Cherry S'Mores This is a gooey treat for kids of all ages.

1/2 cup marshmallow creme rries

2* inches

1/2 cup dried tart che1/4 cup semisweet chocolate chips12 graham cracker squares (each)

Put marshmallow creme, cherries and chocolate chips in a

op with remaining crackers.

ly before eating them.

medium bowl; mix well. Place 6 of the graham crackers on a microwave-safe plate. Spoon a heaping tablespoon of marshmallow mixture on each cracker. TMicrowave, uncovered, on High (100% power) 30 to 45 seconds, or until marshmallow mixture is soft and warm. Carefully remove plate from the microwave and set on a hot pad. Let S'mores cool slight

Serves 6



121

Cherry Spiced Cider This tasty beverage is a treat for youngsters.

1 quart apple cider 3/4 cup orange juice 1/4 cup maraschino cherry juice 1 (3-inch) stick cinnamon 1 strip (1/2x3-inches) orange peel3 whole cloves

cherries ice halves

3 whole allspice 16 maraschino8 orange sl

Put apple cider, orange juice, maraschino cherry juice, cinnamon sticks, orange peel, cloves and allspice in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Strain out cinnamon sticks, orange peel, cloves and allspice. Place 2 maraschino cherries and 1 orange slice half in each of six mugs. Pour about 2/3 cup spiced cider over cherries. Serve warm.

Serves 8



122

Chicken and Dumplings This is comfort food at its best - tender chicken morsels smothered in a creamy soup, rich with dumpling strips.

1 (4-lb.) fresh whole chicken, cut up 1 medium onion, peeled and chopped 1 stalk celery, trimmed and chopped 3/4 cup butter or margarine (or a combination), melted 2 cups boiling water 2 cups flour 1 tsp salt 1/2 cup flour 1/2 cup water 4 eggs

Place cut-up chicken in a large pan filled with enough water to completely cover chicken. Add onion and celery, cover pan and simmer until chicken is tender - about 35 to 40 minutes. Remove chicken and cool, reserving liquid. Debone chicken and cut meat into pieces; set aside. For the dumplings, combine butter and boiling water in medium heavy saucepan over medium heat. Stir in the first addition of flour and salt; cook until mixture just pulls away from the sides of the pan, about 3 minutes; cool slightly then beat in eggs, one at a time. Pat dough out on a floured surface to about ½-inch thickness; cut into small, irregular strips, 1½ to 3 inches long. (They will resemble short, fat noodles.) Make a paste with remaining flour and water; bring reserved chicken stock to a boil, reduce heat, and whisk in the flour paste to dissolve. Stir constantly until thick, then add chicken and dough, adding extra water (or canned chicken broth, if desired) if necessary to achieve more soup-like consistency; cook until dough is done, about 5 minutes.



123


124

Chicken and Mashed Potato Bake 3 (1-oz.) packages chicken gravy mix

chicken breast mixed vegetables

ackage

3 cups cubed, cooked 3 cups frozen 4 cups frozen or packaged mashed potatoes, prepared according to pdirections

Prepare gravy mix according package directions in skillet. s and return to boil. utes.

art baking dish. Spoon or pipe using pastry bag and large tip.

or 12 to 15 minutes or until potato topping

Add chicken and frozen vegetablesimmer 10 minReduce heat, cover and

Pour hot stew into 4-qu hot mixturepotatoes onto

Bake at 375°F fis lightly browned.




125

Chicken and Sausage Gumbo 1/3 cup all-purpose flour 1/3 cup cooking oil

inks,

en or 12-

lt

k til a dark,

x forms. Cool. or 5-quart crockery cooker place water.

Add sausage, chicken, okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat. Serve over the hot cooked rice.

Serves 5

Nutrition Facts

3 cups water 12 oz fully cooked smoked sausage lquartered lengthwise and sliced 1-1/2 cups chopped cooked chickounces skinless, boneless chicken breasts or thighs, cut int 2 cups sliced or one 10-oz package frozen whole okra, partially thawed and cut into 1/2-inch slices 1 cup chopped onion 1/2 cup chopped green sweet pepper 1/2 cup chopped celery 4 cloves garlic, minced 1/2 tsp sa1/2 tsp pepper

1/4 tsp ground red pepperice 3 cups hot cooked r

For the roux, in a heavy 2-quart saucepan stir together theflour and oil until smooth. Cook over medium-high heat for5 minutes, stirring constantly. Reduce heat to medium. Cooand stir constantly about 15 minutes more or unreddish-brown rou

-,In a 3-1/2-, 4Stir in roux.

Nutrition (per serving): 637.0 calories; 55% calories from fat; 39.0g total fat; 0.0mg cholesterol; 952.0mg sodium; 45.0g carbohydrates.


126

Chicken Cacciatore in a Hurry 1 (3.5-lb.) fresh whole chicken, cut up 1 Tbs oil 1 onion, sliced 1 (14.5-oz.) can stewed tomatoes 2 Tbs firmly packed brown sugar

m-high heat. Add oil hot, but not smoking. Cook chicken until

5 minutes. Add onion and minutes. and spaghetti sauce mix

n Facts

1 packet spaghetti sauce mix

Heat a large deep skillet over mediutil and heat un

golden brown on all sides, aboutsauté until softened, about 3 more

ed), sugar Stir tomatoes (undraininto skillet with chicken and onions. Bring mixture to a boil, cover and reduce heat. Gently simmer until chicken is done, about 30 minutes. Serve warm.


NutritioNutrition (per serving): 590.0

g c calories; 47% calories from holesterol; 1230.0mg sodium;

fiber; 51.0g protein. fat; 31.0g total fat; 0.0m

; 2.0g 25.0g carbohydrates


127

Chicken Crunch Baked chicken breasts get an added crunch and flavor bfrom crushed stuffing mix.

1 (10.75-oz.) can cream of chicken condensed soup, divided 1/4 cup 2% milk

oost

ess, skinless

ing mix, crushed lted

. soup with milk in a shallow dish.

flour; dip into the soup/milk n in crushed stuffing mix.

up on the bottom of an 8-inch square hicken on top and drizzle with melted

4 (4-6-oz.) fresh bonelchicken breasts 2 Tbs flour 1 1/2 cups stuff2 Tbs butter or margarine, me

Preheat oven to 400°Fof theCombine 1/3

Lightly dust chicken with the chickemixture. Next, dip

soSpread reserved baking dish. Arrange cbutter. Bake for 20 minutes, or until chicken is done.




128

Chicken Soup with Dumplings Almost every cuisine in the world has dumpling from French quenelles

its version of , Italian gnocchi, Chinese

rn classic Chicken and Dumplings. h spoonfuls of dough dropped

divided soning

pepper

lt and pepper. Cut in shortening until mixture umbs. Stir in milk and remaining chicken y spoonfuls into boiling soup and simmer

Nutrition Facts

dumplings or the southeTry this easy chicken soup witin for a heartier meal.

1 fresh whole chicken th, 6 cups chicken bro

y sea1 Tbs poultr1 1/2 tsp salt 1/4 tsp ground black2 cups flour

der 1 tsp baking pow1/4 tsp salt 1/8 tsp ground black pepper 1/4 cup shortening 1/2 cup 2% milk 1/4 cup chicken broth

In a stockpot, combine chicken with 6 cups chicken broth and simmer until chicken is tender, 30 to 45 minutes. Drain, strain broth and debone chicken. Return broth and meat to stockpot and season with poultry seasoning, salt and pepper. In a medium mixing bowl, sift together flour, baking

apowder, sresembles coarse crbroth. Drop dough bfor 10 to 15 minutes or until dumplings are cookedthoroughly. Dumplings will be cooked when a toothpickinserted in the center comes out clean. Serve hot.




129

Chili-Mac 1 lb Elbow Macaroni, Rotini or other

ape, uncooked

egetable oil es with juice

lt

or large skillet, brown beef in oil, . Add undrained tomatoes, tomato juice,

d

es.

lly add cooked pasta to the chili. Serve

Nutrition Facts

medium pasta sh1 lb lean ground beef 3 Tbs olive or v1 28-oz. can tomato1 quart tomato juice 2 cups chopped onions 3 cloves garlic 1 tsp sa1 Tbs chili powder 1 tsp ground cumin 1/2 tsp dried oregano 1/2 tsp pepper 1 bay leaf 1 20-oz. can red kidney beans, drained

according to package directions; drain. Cook pastaIn a Dutch oven stirring frequentlyonions, garlic, salt and remaining seasonings. Cover ansimmer for 45 minutes. Stir in kidney beans. Cook for an additional 30 minutRemove bay leaf. Meanwhile, graduain bowls.

Serves 8



130

Chimichurri Marinade 6 cloves garlic 3 bay leaves 2 jalapenos coarsely chopped, with seeds

owder nced fresh cilantro

leaf parsley 1/4 cup finely minced fresh oregano leaves 1/4 cup distilled white vinegar 1/3 cup olive oil

In a blender, puree, garlic, bay leaves, jalapenos, salt and 1 tablespoon of the vinegar until a paste is formed. Transfer to a mixing bowl and add the herbs. Whisk in the remaining vinegar and olive oil until smooth.

Serves 10

1 1/2 Tbs salt 1 Tbs Ancho p1/2 cup finely mi1/2 cup finely minced flat



131

Chinese-Style Spareribs 6 lbs pork spareribs 1/4 cup hoisin sauce 1/4 cup water 3 Tbs dry sherry 2 Tbs honey 2 Tbs soy sauce 2 garlic cloves, minced

Cut spareribs into serving-size portions. Place large plastic bag in large bowl. In bag, combine remaining ingredients; mix well. Add ribs, close bag tightly. Refrigerate 6 hours or overnight; turn bag several times to distribute marinade. Drain ribs, reserving marinade. Place ribs in shallow roasting pan; cover with foil and bake in a 350 degree F. oven for 1 1/2 hours.

brush ribs with the reserved marinade. rinade. Bake, uncovered, for 30 minutes

Uncover andDiscard leftover maor till done.

Serves 10

Nutrition Facts Nutrition (per sefat; 59.0g total

rving): 740.0 calories; 73% calories from fat; 0.0mg cholesterol; 350.0mg sodium;

Recipe Source

6.0g carbohydrates; 43.0g protein.

Source: National Pork Board

132

Chocolate Angel Cake This dessert is perfect for Valentine's Day or any special

ood cake mix ened cocoa 2 tablespoons hot fudge

ng, divided g,

occasion.

1 (16-ounce) package angel f1/2 cup unsweet1-1/2 cups plustopping, divided

toppi2 cups whipped1 (21-ounce) can cherry pie fillindivided

Prepare cake mix acocoa with dry ing

ccording to package directions, mixing redients. Spoon batter evenly into an

ve from pan. in half. Place one half, cut side up, on

dge topping. (Do not

of the cherry pie filling. Place the other half of the cake over cherries, cut side down. Spread with 3/4 cup fudge topping. Cover with remaining 1 cup whipped topping and remaining cherry pie filling. Refrigerate 1 hour. Just before serving, drizzle remaining 2 tablespoons fudge topping over cherry pie filling.

Serves 12

Nutrition Facts

ungreased 10-inch tube pan. Bake in a preheated 350-degreeoven as directed on the package. Let cool as packagedirects.

pletely cooled, carefully remoWhen cake is comCut horizontally serving plate. Spread with 3/4 cup fuheat topping.) Cover with 1 cup whipped topping, then half


133


134

Chocolate Chip Cookies 1/4 cup low-calorie margarine 1 Tbs granulated fructose 1 egg substitute equivalent 3 Tbs water 1 tsp vanilla 3/4 cup flour 1/4 tsp baking soda 1/4 tsp salt 1/2 cup semisweet chocolate chips

Preheat the oven to 375 degrees. In a me in t

dium bowl, cream he egg, water, and

da, and salt. Sift d mixture and mix well.

nonstick cooking spray.

the margarine and the fructose. Beatvanilla; mix thoroughly.

ing soIn a sifter, combine the flour, bakthe dry ingredients into the creameStir in the chocolate chips. Lightly spray cookie sheets withDrop teaspoonfuls of dough onto cookie sheets and bake for 8 to 10 minutes. Remove the cookies from the oven and cool them on racks.

Serves 10



135

Chocolate Peanut Butter Chews 3/4 cup BeeMaid h1 cup peanut butt

oney er

Rice Krispies 10 large marshmallows

Melt honey and peanut butter on stovetop or in the microwave. Bring to a boil. Remove from the heat and add the chocolate chips and marshmallows until melted. Add the peanuts and Rice Krispies. Pat firmly into a 9" x 9" pan. Cut into squares and enjoy.

Serves 10

Nutrition Facts

1 cup semi-sweet chocolate chips 1 cup salted peanuts 3 cups


Recipe Source Source: BeeMaid Honey

136

Chocolate Truffles These chocolates are so spectacular, your friends will

hop.

e pieces (6

think you purchased them at the candy s

1 cup semisweet chocolatounces) 1/3 cup butter (no substitutes) 1/4 cup milk

g yolk 1 large beaten eg2 Tbs rum, brandy, kirsch, amaretto, hazelnut liqueur, coffee liqueur, praline liqueur, orange liqueur, or orange juice 1- 2 oz melted chocolate (optional) 48 purchased foil candy cups (optional) 1/2 cup finely chopped nuts, candy sprinkles or coconut (optional) 1-2 oz melted white baking pieces (optional)

In a microwave-safe 4-cup measure combine chocolate pieces, butter, and milk. Microwave, uncovered, on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to

h, stirring once during cooking. stir smootGradually stir abouegg yolk. Return

t half of the hot mixture into beaten to the 4-cup measure. Microwave,

ill and

ionally. ixture with an electric mixer on medium

or until slightly fluffy and lighter

holds its shape. Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. Cover and chill about 30 minutes or until firm. If desired, dip in melted chocolate; place in foil candy cups. Sprinkle with nuts, candy sprinkles, or coconut, or drizzle with melted white baking pieces. Or, instead of dipping, roll balls in nuts, candy sprinkles, or coconut. Makes 48 pieces (about 3/4 pound).

Serves 1 Preparation time: 150 minutes

Nutrition Facts

uncovered, about 1 minute or until bubbly, stirring afterevery 30 seconds. Stir in liquor, liqueur, or orange juice. Cover and chabout 1 hour or until mixture is cool, evenly thick,

occassmooth, stirring Beat chocolate mspeed about 2 minutes in color. Cover and chill about 15 minutes or until mixture

137



138

Chocolate-Covered Cherries 2 1/2 cups confectioners' sugar 1/4 cup butter or margarine, softened 1 Tbs milk

tract 1/2 tsp almond ex2 (8 oz. each) jars maraschino cherries

semisweet chocolate chips

In mixing bowl, combine sugar, butter, milk, and extract; mix well. Knead into large ball. Roll into 1 inch balls and flatten each into 2 inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or over night. Melt the chocolate chips and shortening in a double-boiler or microwave-safe bowl. Holding onto stem, dip cherries into chocolate; set on waxed paper to harden. Store in a covered container. Refrigerate 1-2 weeks before serving. The longer the candies sit the juicier the center will be.

Serves 12

Nutrition Facts

with stems, well drained 2 cups 2 Tbs shortening



139

Christmas Tree Cutout Sugar Cookies Use as many colors of dough as you like--the decorating is

before they even go in the oven! For utout, leave out the food coloring

ns.

tened

ed sugar der

r of paste food

done on these cookiesa classic sugar cookie cand special decoratio

1/3 cup butter, sofg1/3 cup shortenin

3/4 cup granulat1 tsp baking pow1/8 tsp salt 1 large egg 1 tsp vanilla 2 cups all-purpose flou

colors 2- 3 assorted coloring

In a medium mixing bowl beat butter and shortening with an for 30 seconds. Add salt. Beat until

hill about 1 hour

Using a 2-1/2-inch cookie ut dough into desired shapes. (For 5-1/4-inch

to 1/4-inch thickness.) Place cutouts okie sheet. Refrigerate cutouts for 15

o 8 minutes for smaller 10 minutes for larger cookies or until

ightly browned. Cool r cookies to a wire

rack; cool. Makes about 48 (2-1/2-inch) cookies or 16 (5-1/4-inch) cookies. (Nutrition facts are per 2-1/2-inch cookie.)

electric mixer on medium to high speed king powder, and granulated sugar, ba

combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough into portions, tinting each portion of dough with a different color of food coloring. Knead coloring into dough until well mixed. Cover and cor until dough is easy to handle. On a lightly floured surface, roll a portion of the dough at a time to 1/8-inch thickness. cutter, ccookies, roll doughon an ungreased cominutes. Using small cookie cutters, make smaller cutoutsand fill each opening with another color of dough. Bake in a 375 degree F oven for 7 tcookies or aboutedges are firm and bottoms are very lon cookie sheet for 1 minute. Transfe

140



l; 25.0mg sodium; 7.0g ein.

fat; 3.0g total fat; 8.0mg cholesterocarbohydrates; 0.0g fiber; 1.0g prot


141

Cincinnati Chili in a Nest 1 lb ground turkey 1 cup onion chopped 1/2 cup celery chopped 2 tsp garlic minced 1 Tbs chili powder 1 Tbs lemon juice 1-1/2 tsp sugar 1 tsp cinnamon

ounces) tomato sauce ed according to

te , celery, and garlic until meat is no

n and return mixture to skillet. lemon juice, sugar, cinnamon, pepper,

bay leaves, water, kidney beans, and tomatoe sauce. Bring to boil. Reduce heat and simmer 30 minutes or until thickened; remove and discard bay leaves. Serve over spaghetti, garnished with cheese and onions.

Serves 4

Nutrition Facts

1/2 tsp pepper 1/2 tsp cumin 1/4 tsp salt1/4 tsp allspice 1/8 tsp ground cloves 2 bay leaves 2 cup Water 1 Can (15-1/2 ounces) kidney beans rinsed and drained 1 Can (158 oz spaghetti cookpackage instructions, drained 1/2 cup shredded non-fat Cheddar cheese 1/2 cup onion chopped

In large non-stick skillet, over medium-high heat, saunionsground turkey, o

longer pink. DraiStir in chili powder, cumin, salt, allspice, cloves,



142

Cinnamon Honey Buns 1/4 cup butter or margarine, softened and

ead dough,

divided 1/2 cup honey, divided 1/4 cup chopped toasted nuts, optional2 tsp ground cinnamon 1 (1 lb.) loaf frozen brthawed as package directs 2/3 cup raisins

On floured work surface, roll bread dough to form a rectangle 8 x 18 inches. Spread honey-cinnamon filling evenly over dough. Sprinkle evenly with raisins. Starting with the long side, roll dough into a log. Cut log into 12 pieces approximately 1-1/2 inches wide. Place each piece of dough into a prepared muffin cup, with cut side up. Set muffin pan in a warm place and allow dough to rise for 30 minutes. Place muffin pan on a foil-lined baking sheet to catch drips. Bake at 375 ºF 20 minutes until buns are golden brown. Remove from oven and cool in pan 5 minutes. Invert muffin pan to remove buns.

Serves 12



143

Citrus Barbecue Sauce 1 Onion; Large Finely Chopped 1 Tbs Ground Red Chiles 1/4 tsp Ground Red Pepper 1 Ancho Chile, seeded and finely chopped

ed pepper and ancho chile ly, until onion is tender, about 5

Simmer uncovered,

1 Tbs Vegetable Oil 1 cup Orange Juice 1/2 cup Lime Juice 2 Tbs Sugar 2 Tbs Lemon Juice 1 Tbs Fresh Cilantro diced 1 tsp Salt

Cook onion, ground red chiles, rin oil, stirring frequentminutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. about 10 minutes, stirring occasionally.

Serves 6


ourRecipe S ce Source: Culinary Café

144

Citrus Berry Mimosas 6 oz frozen orange juice concentra6 oz frozen pineapple j

te uice concentrate

emon-lime soda, chilled fresh or frozen

juices. orange slices and

s

2 cups raspberry juice 1 12 oz can Lorange slices and raspberries for garnish

In pitcher or punch bowl combine allJust before serving, add soda,raspberries.

Serves 4

Nutrition FactNutrition (per serving): 235.0 calories; 0.0mg cholesterol; 16.0mg sodium; 58.0g carbohydrates.


145

Citrus Salad Nice for brunches, this lettuce and fruit salad has a

ette.

d lemon peel

aine lettuce (about 6

lightly sweetened mint-lemon vinaigr

1/4 cup olive oil 2 Tbs sugar

edde1 tsp finely shr1 Tbs lemon juice1/4 tsp salt 3 large oranges, peeled and sectioned 1 large pink grapefruit, peeled and sectioned 1 medium green onion, sliced (2 tablespoons)

pped fresh mint 1 Tbs sni4 cups shredded romounces)

For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well. In a medium bowl place orange and grapefruit sections,

Pour dressing over and toss gently. Cover

d bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.


Nutrition Facts

onion, and mint. and refrigerate 2 to 24 hours. To serve, put romaine in a large sala



146

Citrus Salsa 1 Texas Red Grapefruit, peeled, sectioned and chopped

ange, peeled, sectioned

ato bell

all three best color contrast)

inced 3 Tbs chopped red onion

ce before serving.

1 large Texas Orand chopped 1 medium tom1 cup diced green, red, and yellowpepper (use a mixture ofpeppers for 1 jalapeno pepper, seeded and m

1 Tbs chopped fresh cilantro 1 1/2 tsp sugar 1/4 tsp salt

Mix grapefruit, orange, peppers, onion, cilantro and seasonings. Seed and chop the tomato. Combine all the salsa ingredients in a medium mixing bowl. Drain jui

Serves 8


tassium; 8.0g carbohydrates; 1.4g fiber; 5.4g .

141.7mg posugar; 0.7g protein

Recipe Source Source: Texas Sweet

147

Classic American Split Pea Soup 1 cup green or yellow split peas, rinsed 1 medium potato, peeled and diced 4 cups ham or chicken stock 1 bay leaf 1/3 cup diced onion 1/3 cup celery 1/3 cup carrots 1 cup diced cooked ham

Combine all ingredients in large soup pot. Bring to a boil. eat to low, cover and simmer, stirring

vegetables are tender and soup has nd

Reduce hoccasionally, untilthickened, about 45 minutes to one hour. Add salt apepper to taste, but only after the cooking time. Serves 4

Nutrition Facts Nutrition (per se225.0mg sodium; 2

rving): 192.0 calories; 0.0mg cholesterol; drates; 1.0g fiber; 15.0g

Recipe Source

4.0g carbohyprotein.

Source: USA Dry Pea and Lentil Council

148

Classic Mac 'n Cheese with a Twist 1 lb Elbow Macaroni, Rotini, or other

e

ose flour

eese

medium pasta shap2 Tbs margarine 6 Tbs all-purp2 cups milk 1 1/2 cups grated Cheddar ch1/4 tsp cayenne pepper 1 tsp salt 1/3 cup grated Parmesan cheese

Prepare pasta according to package directions; drain and rinse under cold water and set aside. Preheat oven to 375°.

whisk and cook, stirring, for 1 minute. whisk in the milk and bring the sauce to a boil,

y. Remove from heat and add Cheddar per and salt. Stir until the cheese has

ta e

an cheese over the top. Bake until nd hot all the way through, about 30-35

Nutrition Facts

In a medium saucepan, melt margarine over low heat. Stir in flour with aGradually stirring constantlcheese, cayenne pepmelted. In a large mixing bowl, stir the cheese sauce and pastogether. Spoon into a 1 1/2-quart oven proof casseroldish. Sprinkle Parmesbrowned on top aminutes.

Serves 6



149

Clear Watercress & Enoki Soup You can experiment by adding Asian flavorings to this soup.

s

portion of Enoki mushrooms and chicken broth, watercress and

5 cups chicken broth atercress1 1/2 cups chopped and trimmed w

oki mushroom1 package fresh En

Wash and cut the lower discard. Simmer together Enoki mushrooms for 4 to 6 minutes, until watercress is dark green. Serve at once. Serves 4



150

Cornmeal Blueberries Mush 1 1/2 cups water 1 1/2 cups milk 3/4 cup cornmeal or quick cooking grits 1/2 tsp salt 2 cups fresh or frozen blueberries 3 Tbs maple syrup or honey

In a 2 quart saucepan heat water and milk until bubbles form arouStirring

nd edge of pan. , slowly add grits and salt until well

,

in

constantlycombined. Reduce heat to low. Cover and simmer, until thickenedabout 10 minutes, stirring occasionally. Stir in maple syrup until well combined. Gently stir blueberries.

Serves 6



151

Cranberry and Apricot Chutney 1 1/4 cups granulated sugar

ranberries (3 cups)

ugar r

nger

1/2 cup water 1 12-ounce package c3/4 cup snipped dried apricots 3 Tbs brown s3 Tbs cider vinega1 Tbs minced fresh gi

In a 3-quart heavy saucepan combine granulated sugar and water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring. Stir in cranberries, apricots, brown sugar, vinegar, and ginger. Reduce heat. Simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow to cool. Cover; refrigerate up to four days. Bring to room temperature 30 minutes before serving. Makes 3-1/2 cups (fourteen 1/4-cup servings).

Serves 14


; 0.0mg cholesterol; 2.0mg sodium; 28.0g fiber; 0.0g protein.

fat; 0.0g total fatcarbohydrates; 2.0g

Recipe Source Source: Better Homes and Gardens®. Copyright 2002. MereditCorp.

h

152

Cranberry Apple Sauce A good cranberry sauce for those who are avoiding a lot of

in cranberry sauces.

e juice concentrate

berries and apple juice concentrate anberries have burst. Chill and

sugar, which is usually abundant

12 oz cranberries appl6 oz unsweetened

In a saucepan cook cranover medium heat until crserve. Serves 8

ts Nutrition FacNutrition (per serving): 272.2 calories; 1% calories from

erol; 40.0mg sodium; fat; 0.6g total fat; 0.0mg cholest726.5mg potassium; 67.4g carbohydrates; 0.9g fiber; 0.8g sugar; 0.9g protein.


153

Cranberry Herb Sauce 2 small onions, diced 4 cloves garlic, chopped 1 Tbs vegetable oil 1 package (12 ounces) fresh or frozen cranberries 2-1/2 cups water 2 cups dry red wine 2/3 cup honey 2 beef bouillon cubes 1/2 tsp dried thyme, crushed 4 whole bay leaves 5 drops Worcestershire sauce dash rosemary dash ground red pepper

Cook and stir onions and garlic in oil in a large saucepan over medium heat until onions are softened. Add cranberries, water, wine, honey, bouillon, thyme, bay

ing frequently.

leaves, Worcestershire sauce, rosemary and red pepper. Bring to a boil. Reduce heat to low and simmer about I hour or until mixture reduces by half, stirrRemove and discard bay leaves. Puree sauce in blender or food processor or press through sieve. (The sauce will be the consistency of a thick gravy.) Serve with poultry, lamb or pork. Also wonderful over dressing or sweet potatoes.

Serves 12

Nutrition Facts Nutrition (per serving): 109.9 calories; 10% calories frofat; 1.3g total fat; 0.1mg cholesterol; 108.4mg sodium; 89.3mg potassium; 19.5g carbohydrates; 0.9g fiber; 16.5g sugar; 0.5g protein.

m


154

Cranberry Pear Crumble 1 cup fresh cranberries

t

ees. irst six ingredients and place in a casserole

ts and flour. Add the margarine

2 cups diced Red d'Anjou pears 2 Tbs fresh lemon juice

extrac2 tsp almond 1 tsp cinnamon 1/4 tsp nutmeg

ts 1 1/2 cups rolled oa1/4 cup whole wheat flour 3 Tbs low-calorie margarine 2 Tbs brown sugar 1 tsp cinnamon 1/2 cup orange juice

Preheat the oven to 350 degrCombine the fdish. Mix together the oaand brown sugar and mix well until the margarine is incorporated into the oats. Add the cinnamon. Add the orange juice a little at a time until mixture is moist but still a little crumbly (you may not need all of the juice). Bake, covered, for 30 minutes. Uncover and bake for an additional 15 minutes until pears are soft and topping is browned. Comments: Two of fall's finest fruits combine for a sweet treat.

Serves 6



155

Cranberry Sauce with Lime and Ginger The perfect accompaniment to the holiday bird, this maple-syrup-sweetened sauce cooks in less than 15 minutes and be made several days before the feast.

can

edded lime peel

1/2 cup water 1/2 cup sugar 1/2 cup maple syrup 1 1/2 tsp finely shr2 Tbs lime juice 1 12-ounce package cranberries (3 cups)

ed fresh ginger 1 tsp minc

Stir together water, sugar, maple sylime juice in a heavy, medium saucepa

rup, lime peel, and n. Bring to boiling;

reduce heat. Simmer, uncovered, for 3 minutes or until sugar has dissolved. Add cranberries and continue to simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and let cool. Makes about 2-1/3 cups (fourteen 2-tablespoon servings).

Serves 14



156

Cream of Portabella Soup...Without the Cream 1 lb (about 3 cups) potatoes, peeled, cut

p) large carrots, chopped onion, chopped

a mushrooms,

1/2 cup of the mushroom mixture; set aside. In a ace potatoes and remaining mushroom t. Process until smooth.

r

in 1/2 inch cubes 3 Tbs butter

2 (about 1 cu1 (about 1 cup) large

ic 1 tsp minced garl1 lb (about 6 cups) portabellcoarsely chopped 1/4 cup dry sherry 1 1/2 cup milk

broth 1 cup chicken1/2 tsp dried thyme leaves 1/2 tsp salt pinch ground black pepper

In a large saucepan add potatoes and 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes; drain and set aside. In a large skillet melt butter over medium-high heat. Add carrots, onion, and garlic; cook, stirring frequently, until barely tender, about 5 minutes. Add mushrooms; cook and stir until mushrooms are tender, about 5 minutes. Stir in sherry; cook for 1 minute. Remove 1-food processor plmixture from skillePour into saucepan. Add milk, chicken broth, thyme, salt,pepper and reserved 1-1/2 cup mushroom mixture. Simmer ovemedium-heat until heated through, about 10 minutes.

Serves 6



157

Creamy Chive Dip Pack this dip in a crock or sturdy Tupperware container and

t, along with some crunchy ad wedges.

e cheese

together by hand until smooth.

pack it in your picnic baskevegetables or chewy pita bre

8 oz low-fat cottag1/2 cup nonfat sour cream 4 tsp garlic powder 4 tsp onion powder 3 Tbs minced fresh chives

Mix all ingredientsServes 12


rving): 22.0 calories; 0% calories from at; 2.0mg cholesterol; 84.0mg sodium; 3.0g

Recipe Source

carbohydrates; 0.0g fiber; 3.0g protein.

Source: American Diabetes Association

158

Creamy Dijon Turkey Soup 1 cup celery chopped

minced

rd

r medium-high heat, saute celery minutes or until celery is rown. Add garlic and saute 1

r in flour, salt and pepper and cook 1 to

1 cup onion thinly sliced 3 Tbs margarine

c 1 Large clove garli3 Tbs flour 1/2 tsp salt 1/4 tsp white pepper 4 cups skim milk 1/4 cup Dijon-style musta2 tsp reduced-sodium chicken bouillon crystals 2 cups cooked turkey cubed French bread

cepan, oveIn 3-quart sauand onions in margarine 5 to 6

are golden btender and onions Stito 2 minutes.

2 minutes. Remove pan from heat and slowly add milk, stirring constantly. Return pan to medium-high heat, mix in mustard and bouillon; cook and stir 5 to 8 minutes or until mixture is thickened and bubbly. Stir in turkey and heat 1 to 2 minutes. If desired, serve soup with slices of French bread.

Serves 6

Nutrition Facts Nutrition (per serving): 233.0 calories; 34% calories from fat; 9.0g 17.0g carb

total fat; 0.0mg cholesterol; 689.0mg sodium; ; 21.0g protein. ohydrates


159

Creamy Mustard Sauce 1/4 cup grainy mustard 1/4 cup non-fat sour cream

wl combine mustard, sour cream, mayonnaise, t least one hour.

1/4 cup non-fat mayonnaise 1 Tbs dried chives 1 tsp lemon juice

In small bochives and juice. Cover and chill a

. Serve cold with turkey fondue

Serves 14

Nutrition Facts Nutrition (per serving): 12.0 calories; 0.0mg cholesterol; 117.0mg sodium; 2.0g carbohydrates; 1.0g protein.


160

Creamy Wild Rice Soup with Smoked Turkey 2 tsp butter or stick margarine 1 cup chopped carrot 1 cup chopped onion 1 cup chopped green onions 1 tsp chopped fresh rosemary OR 1/4

t chopped

ur ed fat milk

dd 8

wned. Stir in broth, scraping pan to its. Stir in turkey and rice; bring to a

r 1 hour and 15 minutes

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.

Serves 8

Nutrition Facts

teaspoon dried rosemary 1/4 tsp black pepper 3 Cloves garlic minced 2 16-Ounce cans fat-free, less-sodium chicken broth OR 32-Ounces turkey broth 1-1/2 cups smoked turkey breas1 cup uncooked wild rice 1/3 cup flo2-3/4 cups 2% reduc2 Tbs dry sherry 1/2 tsp salt

Melt the butter in a Dutch oven over medium-high heat. Acarrot, onions, rosemary, pepper and garlic. Saute minutes or until broloosen browned bboil. Cover, reduce heat, and simmeor until rice is tender.



161

Crispy Chicken Bake Puffed rice cereal makes a surprise appearance in this

dish.

to 375°F. Coat a 13x9x2-inch baking pan with cooking spray.

ombine flour and pepper.

n

the l until evenly coated. Arrange in a

prepared baking dish and drizzle with or 30 minutes or until


Nutrition Facts

crunchy chicken

1/2 cup flour 1/4 tsp ground black pepper 2 eggs 2 Tbs water 1 cup puffed rice cereal, crushed 1 cup grated Parmesan cheese 1 package dry onion soup mix 6 (4-6-oz.) fresh boneless, skinless chicken breasts 1/4 cup butter or margarine, melted

Preheat oven vegetable In a shallow dish cBeat eggs and water in a small bowl. Combine rice cereal, Parmesan cheese and onion soup mix ia bowl. Dredge chicken in flour mixture, followed by a dip in

ereaeggs. Roll in csingle layer inmelted butter. Bake, uncovered, fdone. Serve warm.



162

Critter Munch Delight your friends with this fun snack.

2

1-1/2 cups animal cracker cookies 1/2 (6-ounce) package cheddar or original flavor goldfish crackers (1-1/cups) 1 cup dried tart cherries 1 cup M & M's plain candy

peanuts1 cup honey roasted

Put animal crackers, goldfish crackers, dried cherries, M& Ms and peanuts in a large mixing bowl. Carefully stir with a spoon. Store in a tightly covered container at room temperature.

Serves 12



163

Crockpot Breakfast 1/2 cup short grain brown rice 1/2 cup millet

r more) dates, pitted & chopped

fore!. Thoroughly wash all the grains

1/2 cup barley 8 cups water 1/2 cup (o1 tsp vanilla 1 tsp lemon juice

Prepare the night beand drain. Add all indredients into crockpot and stir to mix. Cook on low all night. In the morning, stir and serve with milk, cinammon and brown sugar.

Serves 6

n Facts NutritioNutrition (per serving): 222.4 calories; 5% calories from fat; 1.5g total fat; 0.0mg cholesterol; 9.0mg sodium; 178.6mg potassium; 49.7g carbohydrates; 6.2g fiber; 9.6g sugar; 4.9g protein.

Recipe Source Source: California Date Commission

164

Crunchy Cherry Party Mix 4 cups bite-size corn or rice square

ice Chex) eat square cereal

i powder er

cereal (such as Corn or R2 cups bite-size wh(such as Wheat Chex) 2 cups broken whole grain Melba toast 2 cups small fat-free pretzel twists

ed 3 Tbs margarine or butter, melt1 Tbs Worcestershire sauce 2 tsp chil1/4 tsp garlic powd1/4 tsp onion powder 1/8 tsp ground red pepper 1-1/2 cups dried tart cherries

Put corn or rice cereal, wheat cereal, Melba toast and In a glass measuring elted margarine or

butter, Worcestershire sauce, chili powder, garlic powder, onion powder and ground red pepper. Drizzle over cereal mixture. Toss to coat. Spread cereal mixture in a 15x10x1-inch (or a 13x9x2-inch) baking pan. Bake in a preheated 300-degree oven about 25 minutes, stirring every 7 to 8 minutes. Remove from oven; stir in dried cherries. Pour onto aluminum foil to cool completely. Store in a tightly covered container for up to 1 week.

Serves 20

Nutrition Facts

pretzels in a large bowl; stir to mix. cup or small bowl, stir together m



165

Cucumbers And Onions In Dill Dressing 2 large cucumbers, peeled, and thinly sliced 1/2 medium onion, thinly sliced, and

onnaise us

eet artificial sweetener

dill

separated into rings Dressing 1/2 cup fat-free may1 Tbs white vinegar, pl1 tsp white vinegar 1/4 tsp dill weed 1 packet NutraSw

Combine cucumbers and onion in a serving dish. In a separate bowl, whisk together mayonnaise, vinegar, weed, and sweetener. Pour dressing over vegetables and toss to coat. Cover salad and chill for 30 minutes for best flavor.

Serves 4



166

Currant Chutney 1/3 cup red currant jelly 1/4 cup chopped chutney

n, over medium heat, melt jelly. Stir in ated throughout.

2 tsp lemon juice 1-1/2 tsp dry sherry

In small saucepachutney, juice, and sherry. Cook until he

key fondue. Serve warm with tur

Serves 6

Nutrition Facts Nutrition (per servin

g cag): 37.0 calories; 0.0mg cholesterol; rbohydrates. 13.0mg sodium; 9.0


167

Curried Carrots 1 lb carrots, peeled and cut into 1/2

d

mer and set aside. Combine apricot

t sauté carrots 1 minute.

ar and raisins and sauté another 1-2 ce mixture, stirring constantly 2-3

s

10 minutes

inch slices 1 Tbs apricot jam 1-1/2 tsp lemon juice3/4 tsp Dijon mustar1 tsp curry powder 1 tsp unsalted butter 2 tsp vegetable oil 1-1/2 tsp brown sugar 1/4 cup raisins

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until almost tender. Remove carrots from steaspread, lemon juice, mustard and curry powder in a small

eavy nonstick skillet overbowl. Heat butter and oil in a hgh heat. When oil is homedium hi

Stir in brown sugminutes. Add spiminutes, scraping down sides of skillet, or until carrotare glazed.

Serves 1 Preparation time:Cooking time: 15 minutes

Nutrition Facts Nutrition (per serving): 126.0 calories; 0.0mg cholesterol; 90.0mg sodium; 23.0g carbohydrates; 4.0g fiber.

Recipe Source Source: Living Cookbook Staff

168

Curried Date Carrot Soup 2/3 cup pitted dates, chopped

nger)

ns low sodium chicken broth

ound cumin owder

epper

ions, celery, garlic and ginger in oil in a heavy

dates and simmer another 5-10 minutes, or until

1 onion, chopped 2 stalks celery, chopped 2 cloves garlic, minced (or gi2 Tbs olive oil 2 Tbs flour 2 (14oz) ca2 1/2 cups carrots 1 tsp gr1/2 tsp curry p1 pinch cayenne pepper 1 pinch black p1 Tbs lemon juice

Saute onsaucepan over medium heat for 3-4 minutes, or until translucent. Remove from heat and stir in flour. Cook for 1-2 minutes, then whisk in chicken broth. Stir in carrots, cumin, curry powder, cayenne and black pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes, stirring occasionally Stir incarrots are soft. Remove from heat and puree in blender of food processor until smooth. Pour back into pan. Stir in lemon juice and heat until hot. Spoon into bowls and garnish with a spoonful of yogurt.

Serves 4



169

Curried Rice With Pineapple 1 onion, chopped1 1/2 cups water

1 1/4 cups low-sodium beef broth 1 cup uncooked rice 1 tsp curry powder 1/4 tsp garlic powder 8 oz pineapple chunks, drained

In a medium saucepan, combine onion, water, and beef broth. Bring to a boil, and add rice, curry powder and garlic powder. Cover and reduce heat. Simmer for 25 minutes. Add pineapple and continue to simmer 5 to 7 minutes more until rice is tender and water is absorbed. Transfer to a serving bowl and serve. This recipe yields 4 servings. Serving size: about 1/2 cup. Exchanges Per Serving: 3 Starch.

Serves 4



170

Curried Turkey Ham Puffs Filling 1/2 lb turkey ham finely chopped

chopped hopped esauce

rol reduced-calorie

perature

try ). Spoon 1 tablespoon turkey filling

f each pastry puff. Replace top half on

Place one oven rack in upper third of oven and the other rack in the lower third of the oven. In medium-size saucepan, over medium-high heat, bring water and margarine to boil. Remove from heat; add flour. Beat with spoon until smooth. Reduce heat to low; return pan to heat. Continue cooking and stirring mixture until it forms a ball (about 1 to 2 minutes). Remove from heat and allow mixture to cool 2 minutes. Using a spoon, add eggs, one at a time, beating vigorously, until dough is smooth. On 2 ungreased cookie sheets, drop 24 rounded teaspoons of dough, 1-inch apart. Bake puffs at 425 degrees F. 15 minutes. Reduce heat to 375 degrees F. and continue baking puffs 15 minutes. Do not open door during baking and do not remove puffs from oven until they are firm to touch. Allow puffs to cool completely. Cut puffs in half crosswise, and fill. Another heading

Serves 24

Nutrition Facts

1/4 cup onion finely1/4 cup celery finely c1/4 cup unsweetened appl2 Tbs no cholestemayonnaise 3/4 tsp curry powder Pastry 1/2 cup water 1/4 cup margarine at room temperature

our 1/2 cup fl2 Eggs at room tem

Filling In medium-size bowl combine ham, onion, celery, applesauce,mayonnaise and curry powder. Use as a spread for sandwiches or as a filling for paspuffs (recipe followson bottom half opuff. Pastry

171

Nutrition (per serving): 49.0 calories; 52% calories frofat; 3.0g total fat; 0.0mg cholesterol; 126.0mg sodium; 3.0g carb

m

ohydrates; 3.0g protein.


172

Curry Almonds 1 lb salted, roasted whole almonds

x well; set aside. eat oil almost to il heated through.

1 Tbs curry powder powder 1 Tbs chili

1 1/2 Tbs celery salt 1 Tbs granulated sugar 2 Tbs olive oil

Combine seasonings in small bowl and mihIn heavy frypan over medium heat,

smoking. Add almonds and stir untSprinkle with seasonings and stir until well coated. Turn onto shallow pan and cool. Serves 16

Nutrition Facts Nutrition (per serving): 191.5 calories; 73% calories from fat; 16.9g total fat; 0.0mg cholesterol; 497.1mg sodium; 226.6mg potassium; 8.2g carbohydrates; 3.7g fiber; 2.2g

g protein. sugar; 6.4


173

Delicious, Nutritious, Date Granola Bars 1/2 cup honey 1/2 cup peanut butter

or margar1/4 cup butter 3 cups rolled oa

ine, melted

fat dry milk powder

owl, combine honey, peanut butter and

n.

ral times during baking. Cool completely.

Serves 10

Nutrition Facts

ts 2 cups dates, pitted 1 cup flaked or shredded coconut 1/2 cup unsalted peanuts 1/2 cup wheat germ 1/4 cup non

In large mixing bbutter to blend. Stir in remaining ingredients. Spread evenly in glreased 10 x 15 inch baking pan. Bake in

55 minutes until toasted and golde300°F oven 45 to Stir mixture seveStore in air tight container.



174

Dessert Waffles with Spiced Blueberry Sauce 2 cups fresh blueberries, divided 3 Tbs sugar 1-1/2 Tbs cornstarch 1 tsp ground cinnamon

oon ground black pepp1/4 to 1/2 teasp er ozen waffles gurt or ice

4 (4-1/2 inch) fresh or fryo4 scoops vanilla frozen

cream

In a small saucepan, combine half of the blueberries, the sugar, cornstarch, cinnamon, black pepper and 1/3 cup water. Over medium heat, bring to a boil: boil for 1 minute; remove from heat. Stir in remaining blueberries; cool. Toast waffles; place on dessert plates. Scoop frozen yogurt onto waffles; top with blueberry sauce.




175

Dill Sauce 1-1/4 cups finely chopped dill pickle spears 1/2 cup non-fat sour cream 1 Tbs prepared mustard 1/8 tsp pepper

In food processor, fitted with metal blade, or in blender, process pickle, sour cream, mustard and pepper until smooth. Cover and chill at least one hour. Serve cold with turkey fondue.

Serves 32



176

Dilly Brunch Pockets 12 corn tortillas (about 6 inches) 1 large or 2 small Italian plum tomatoes

p) plus 2 tablespoons sliced green

opped fresh dill weed or 1/4

rine or butter

an bacon or 12 thin slices, folded

(optional)

n tortillas, briefly cook each tortilla skillet, about 1 minute (do in quarters. Keep prepared

l tortillas are

n margarine. Add beaten eggs, over medium-low heat, just cooked, but still

eat. lla, place 1 slice of Canadian bacon in

d As

llow ushed with margarine or

tick cooking spray). red, and remaining 2

tablespoons chopped green onion. Bake at 350 degrees F for 15 to 20 minutes, or until just heated through.

Serves 6

Nutrition Facts

cut in half, seeded and chopped (1/2 cu1/4 cup onions 1 tsp ch1 tsp dried dill 1 Tbs marga6 eggs, slightly beaten 1 package (5 to 6 ounces) sliced Canadiin half 1 cup shredded Cheddar cheese 1 dash salt 1 dash pepper

To warm and fold coron both sides in a non-stick not over cook), and fold tortillas covered with cloth towel until alfolded and ready to be filled. In 10-inch non-stick skillet, briefly saute tomato and 1/4 cup green onions with dill isalt and pepper to taste. Cook

ccasionally until eggs arestirring osoft. Remove from hTo fill each tortione "pocket" of folded tortilla; fill secon"pocket" with about 2 tablespoons egg mixture. each tortilla is filled, arrange overlapping in sha

g dish (lightly br12x8x2 inch bakinsprayed with no sSprinkle with cheese, if desi

Nutrition (per serving): 318.0 calories; 45% calories from fat; 16.0g total fat; 0.0mg cholesterol; 24.0g carbohydrates; 2.0g fiber; 19.0g protein.

Recipe Source

177

Source: Tortilla Industry Association

178

Ditalini with No-Cook Bean Sauce 1 lb Ditalini, Elbow Macaroni or other medium pasta shape, uncooked 1 15-oz. can chick peas, drained and

hearts, with

d and

diced (about 1

rinsed 1 cup thinly sliced celeryleaves 7 large ripe plum tomatoes, corequartered 1/2 cup chopped fresh basil or parsley 4 oz mozzarella cheese,cup) 1 15-oz. can artichoke hearts packed in water, drained and quartered 2 Tbs olive or vegetable oil 2 Tbs lemon juice 1 Tbs Dijon mustard 3/4 tsp salt 1/4 tsp freshly ground pepper

Cook pasta according to package directions. ing, combine remaining ingredients in a asta is done, drain and add it to chick

While pasta is cookmixing bowl. When ppea mixture and toss to mix. Let stand 3 to 5 minutes and serve.

Serves 6

s Nutrition FactNutrition (per serving): 470.0 calorfat; 4.0g total fat; 0.0mg cholester

ies; 8% calories from ol; 520.0mg sodium;



179

Dried Cherry Relish Serve warm with grilled or blackened fish.

gar

r

cherries, red wine vinegar and balsamic medium mixing bowl. Let soak 30 minutes.

a large skillet. Add onion; cook 5 ntil onion is soft. Add sugar; mix well. Cook, sionally, over low heat 10 minutes. with soaking liquid to onion mixture. Simmer,

1 1/2 cups dried tart cherries 1/2 cup red wine vinegar 1/4 cup balsamic vinegar 1 Tbs olive oil

n, finely chopped 1 large red onio2 Tbs granulated su1/4 tsp salt, or to taste

d black peppe1/8 tsp groun

Combine driedn a vinegar i

Heat olive oil inminutes, or ustirring occaAdd cherriesuncovered, 10 to 15 minutes, or until almost all the liquid is evaporated. Season with salt and pepper. Serve warm.

Serves 12

Nutrition Facts Nutrition (per serving): 60.0 calories; 15% calories from fat; 1.0g total fat; 0.0mg cholesterol.


180

Dried Cherry Relish for Turkey This tangy combo is great with roasted turkey.

1/2 cup dried tart cherries 1/2 cup cherry preserves 2 Tbs red wine vinegar 1/2 cup chopped red onion

w bell pepper n bell pepper

fresh thyme (or 1/2 hyme)

1/4 chopped yello1/4 chopped gree1 Tbs finely chopped teaspoon dried t

Combine drmicrowave-s

ied cherries, preserves and vinegar in a small afe bowl; mix well. Microwave on High (100%

lish

power) 1 to 1-1/2 minutes, or until hot. Let stand 5 minutes. Stir in red onion, yellow and green bell pepper and thyme; mix well. Refrigerate, covered, 3 to 4 hours or overnight. Serve as a sauce with roast turkey or chicken. This reis also good with grilled hamburgers.

Serves 8

n Facts NutritioNutrition (per servfat; 0.1g total fat

ing): 67.5 calories; 0% calories from ; 0.0mg cholesterol; 8.0mg sodium;



181

Dutch Babies With Quick Blackberry Syrup Legend has it that the first Dutch Babies were the

ttle chef for his h its unusual name.

en)

ow-fat milk

add enough water to equal 1 cup. with all other ingredients and bring to il for exactly one minute, counting the

an 10.5" skillet in pre-heated 425

While butter is melting, combine eggs in food processor or blender and process for 1 minute. With motor running, alternately add flour and milk. Add sugar and vanilla and process 30 seconds more. Pour batter into hot buttered pan and bake for 20-25 minutes until puffed and golden brown. Serve immediately topped with syrup.

Serves 4

Nutrition Facts

innovation of an early 20th century Seaipe witchildren, who christened the rec

1-2 cups blackberrgar

ies (fresh or froz1 1/2 cups su1 Tbs lemon juice 1/2 cup light corn syrup Dutch Babies 3 Tbs butter 4 eggs 1 cup l1 cup flour 2 Tbs sugar 1 tsp sugar

Puree blackberries in food processor or blender and strain to remove seeds. (An alternate method is to heat berries with 1/4 cup water until they release their juice. Strain.) Measure andCombine puree/juicea rolling boil. Botime after the mixture comes to a rolling boil that cannotbe stirred down. Skim foam. Store in refrigerator. (Yield:approx. 1 pint). Dutch Babies Melt butter in degree oven.

Nutrition (per serving): 882.0 calories; 26% calories from fat; 25.5g total fat; 0.0mg cholesterol; 18.0g protein.


182

Dutch Dill Bread Taste the pungent combination of caraway, dill and yogurt

gurt

ients except rye flour into pan in order

After bread machine has completed first kneading, press "STOP/RESET." Press "START" again. After bread machine has completed first kneading again, lift lid and add rye flour. Rye flour will be kneaded into dough during second kneading cycle.

Serves 8

Nutrition Facts

in this special rye bread.

1-1/2 tsp active dry yeast 1-3/4 cup whole wheat flour 1 tsp salt 1 tsp dill seeds 1 tsp dill weed 1 tsp caraway seeds 3/4 cup yo1/2 cup water 2 Tbs honey 2 Tbs oil 3/4 cup rye flour

Procedure Place all ingredlisted. Select "NORMAL" program. Press "START."



183

Dutch Split Pea Soup 1 lb green split peas 1 large onion, chopped 10 cups water

oes, diced (3/4 pound) bouillon granules

e)

epper part only), thinly sliced

, water, bouillon, ham, celery, leeks, and

2 1/2 cup potat4 tsp chicken1 1/2 cup carrots, diced (2 larg1/2 lb ham, diced 1/2 tsp salt 3/4 cup celery, chopped 1/2 tsp freshly ground p2 leeks (white1 dash hot pepper sauce (Tabasco), or to taste

Combine peasonion in a large soup pot. Bring to a boil, reduce heat, cover, and simmer for 1 1/2 hours. Add potatoes and carrots, simmering another 15 to 30 minutes until vegetables are tender. If the soup is too thick, thin it with water. Season with salt, pepper, and hot pepper sauce to taste. Serves 12

Nutrition Facts Nutrition (per serving): 267.0 calories; 10% calories from fat; 3.0g total fat; 0.0mg cholesterol; 49.0g carbohydrates; 6.0g fiber; 11.0g protein.

Recipe Source Source: USA Dry Pea and Lentil Council

184

Easy Apple Burritos 2 flavored tortillas (about 6 inches) 1 apple, sliced paper-thin sugar to taste

Mix the athe apples

pple slices with the cinnamon and sugar. Spread on the flavored tortillas. Roll up each tortilla

burrito-style. a microwave oven. Heat the burritos in

Top the apple burritos with ice cream or whipped cream.

Serves 2


Recipe Source Source: Tortilla Industry Association

185

Egg Drop and Noodle Soup 8 oz Medium Egg Noodles, uncooked 8 14 1/2 oz cans low-sodium chicken

Parmesan cheese

spinach, thawed and fresh

ed

ken broth to a boil. rding to package

he eggs and water together until blended.

broth 2 large eggs 4 Tbs water 1/2 cup grated1/2 tsp freshly ground black pepper 1 cup frozen choppeddrained well or 1 cup chopped spinach, stems removSalt to taste

In a medium saucepan, heat the chicStir in the egg noodles and cook accodirections. Meanwhile, beat tBeat in the Parmesan cheese and pepper. Stir the spinach into the broth and reheat to boiling. Pour the egg mixture into the soup slowly while stirring constantly with a fork. Cook 30 seconds. Check the seasoning and add salt if desired. Serve hot.

Serves 8



186

Festive Cherry Punch Bowl 'em over with this party beverage.

4 cups cherry juice blend, chilled 1 (l-liter) bottle ginger ale, chilled Ice ring

Just before serving, combinebowl. Ad

cherry juice blend and ginger d ice ring.

mold in freezer; let old water; return to

forms. a decorative pattern with

ion Facts

ale in a large punch Decorative Ice Ring Place a ring mold or other decorativechill. Rinse inside of mold with cfreezer until thin coating of ice

the mold in Cover the bottom ofmaraschino cherries. Gently add enough cherry juice blend to just cover fruit. Freeze until firm. Gently add more cherry juice blend to fill mold completely. Freeze overnight, or until firm.

Serves 16

NutritNutrition (per serving): 54.2 calories; 0% calories from fat; 0.0g total fat; 0.0mg cholesterol; 7.6mg sodium; 0.6mg

13.7g carbohydrates; 0.0g fiber; 11.8g sugar; potassium;0.1g protein.


187

Fiesta Pasta Soup 6 oz Vermicelli, broken into 1-inch

n, drained can black beans, rinsed and

pieces 2 14 1/2 oz. cans chicken broth 1 14 1/2 oz. can roasted garlic seasoned chicken broth 2 cups water

matoes and green 1 10 oz. can diced tochilies, undrained

ilantro, minced 2 Tbs fresh c1 tsp chili powder 1/2 tsp cumin 1/2 lb smoked sausage

. can Mexi-cor1 14 1/2 oz1 14 1/2 oz.drained 1 Tbs lime juice

Combine broths, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven; bring to a boil. Cover, reduce heat and simmer 10 minutes. Cut the sausage in half lengthwise then thinly slice. Add meat, pasta, corn, and black beans to broth; cover and simmer 10-12 minutes or until pasta is cooked. Stir in lime juice. Ladle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and grated cheddar or Monterrey Jack cheese.

Serves 6

Nutrition Facts Nutrition (per serving): 2

; 0.0mg53.0 calories; 18% calories from cholesterol; 919.0mg sodium;

; 15.0g protein. fat; 5.0g total fat36.0g carbohydrates


188

Fiesta Pork Soup Younger cooks can help fix this with some supervision. Or

ck and tasty family

1 jar picante sauce (8 oz) 1/8 tsp ground cumin 1/8 tsp ground pepper 1 11-oz. can condensed fiesta nacho cheese soup 1 cup small round tortilla chips 1/4 cup sour cream

have teen cooks fix this for a quidinner.

1 lb lean ground pork 1 (14 1/2 oz) can of chicken broth

In medium saucepan, cook and stir pork untd chicken broth, picante sauce, cumin

il browned. and pepper;

duce heat; cover and simmer 15 minutes, ly.

ot

d

Drain. Adbring to a boil. Restirring occasionalStir in cheese soup; simmer until heated through. Do nboil. Pour into serving bowls; garnish with tortillas chips ansour cream.

Serves 5



189

Fried Chicken with Garlic Walnut Sauce Garlic and walnuts are

ed the aromatic base to a simple sauce chicken. Serve with egg noodles and

ted eeled

over medium-high en until golden brown on all sides, about

ver pan and continue or until chicken is

done; transfer to another dish and hold warm. Meanwhile, in a blender or food processor, finely grind together walnuts, garlic and remaining salt and pepper. Pour off all but 4 tablespoons of pan drippings and heat to medium-high. Add walnut and garlic mixture and sauté for 1 minute, until just golden. Add water and simmer for 5 minutes. Return chicken to pan, turning to coat evenly with sauce. Heat thoroughly before serving.


Nutrition Facts

that coats golden fristeamed vegetables on the side.

1 (3.5-lb.) fresh whole chicken, cut up 3/4 tsp salt, divided 1/2 tsp ground black pepper, divided 2 Tbs butter

table oil 1 Tbs vege1 cup walnuts, toas10 clove garlic, p1 cup water

Season chicken with half the salt and half the pepper. In a large skillet melt butter and oilheat. Cook chick15 minutes; adjust heat as needed. Cocooking over low heat for 20 minutes,



190

Frosty Citrus Refresher 2 Texas Red Grapefruit 2 cups sliced fresh strawberries 1 cup pineapple sherbet 1 to 2 tablespoons honey Grapefruit wedges for garnish

Juice grapefruit; measure 1 1/3 cups. In a blender, combine wberries, sherbet and 1 tablespoon honey.

ended.

juice, straWhirl until well-blSweeten with more honey, if desired. Pour into glasses and garnish with grapefruit.

Serves 4

Nutrition FactsNutrition (per serving): 91.9 calories;fat; 0.4g total fat; 0.0mg cholesterol; 1.0mg sodium;

3% calories from



191

Fruit Ambrosia 4 medium oranges, peeled, sectioned

sliced , diced

Spoon into dessert

2 medium bananas, 1 medium apple1/4 cup orange juice 1/4 cup shredded unsweetened coconut

Combine the fruit and orange juice. dishes and sprinkle with coconut to serve. This recipe yields 10 servings. Serving size: 1/2 cup. Exchanges Per Serving: 1 Fruit, 1/2 Saturated Fat.

Serves 10


total fat; 0.0mg cholesterol; 1.0mg sodium; 17.0g fiber; 1.0g protein.

fat; 2.0g carbohydrates; 3.0g


192

Fruit Fantasia 2 bananas, sliced 2 cups sliced fresh strawberries 1 can pineapple tidbits in juice (20

nd juice reserved

and juice reserved e Tang drink mix

anilla instant

combine reserved pineapple juice, Tang

y to coat. with reserved peach juice as desired. Chill 30

ing.

oz), drained, a1 can sliced peaches in juice (15 oz), drained,1 tsp sugar-fre1 package sugar-free vpudding mix (0.9 oz)

In a large serving dish, combine bananas, strawberries, pineapple, and peaches; set aside. In a separate bowl,mix, and pudding mix. Mix well using a wire whisk it will be thick. Spoon pudding mixture over fruit and toss gentlMay thin minutes before serv

Serves 12

Nutrition Facts Nutrition (per serving): 69.0 calories; 0.0mg cholesterol;

.0g carbohydrates; 2.0g fiber; 1.0g 49.0mg sodium; 15protein.


193

Fruit Puff Pancake 5 egg substitute equivalents 1/2 cup skim milk

extract sliced

s, and bananas)

to 425 degrees. Spray a pie plate or oven-

he prepared pan and place it in the

ve the puff pancake, fill the center ruit, cut into wedges, and serve.

1/2 cup flour 1 Tbs vanilla4 cups mixed fresh fruit (trystrawberries, blueberrie

Preheat the oven proof skillet with nonstick cooking spray. In a large bowl, combine the eggs and milk. Add the flour and vanilla. Pour the batter into toven. Bake for 15 to 20 minutes until batter is puffed and edges are browned. Remowith the f

Serves 4


at; 1.0mg cholesterol; 120.0mg sodium; es; 4.0g fiber; 10.0g protein.

fat; 1.0g total f36.0g carbohydrat


194

Fruit Smoothie 1 pint fresh strawberries, stemmed and sliced or 2 cups frozen strawberries, slightly thawed 1 cup 1% milk

-fat 1 cup (8 ounces) plain or vanilla lowyogurt 1/2 cup honey 1 tsp vanilla extract 1 cup crushed ice (5-6 cubes)

In a blender or food processor container, combine all s; process until smooth. ingredient

Serve immediately. For variety, use 2 cups any fresh or frozen fruit or

d

combination of fruits such as sliced strawberries anbananas or sliced peaches and whole raspberries.

Serves 4

Nutrition FactsNutrition (per serving): 220.0 calories; 7% calories from fat; 2.0g total fat; 0.0mg cholesterol; 78.0mg sodium; 48.0g carbohydrates; 1.0g fiber; 6.0g protein.


195

Fruity Barbecue Sauce 1/2 cup orange or unsweetened pineapple juice 1 cup Basic Barbecue Sauce 1 Tbs honey 1/2 tsp fresh ginger minced 1 Tbs fresh lime juice 1 tsp cornstarch

Combine orange juice, honey, gsmall saucepan. Blend lime j

inger and barbecue sauce in uice and cornstarch until

smooth; add to sauce. Cook and stir over moderate heat to thicken; reduce heat and simmer 10 minutes.

Serves 8

n Facts NutritioNutrition (per serving): 27.0 calories; 66% calories from

cholesterol; 51.0mg sodium. fat; 2.0g total fat; 0.0mg


196

Fruity Mousse 1 package Philadelphia Brand Free fat-

, softened de

ivided

(8 oz), thawed

bowl with electric mixer on medium speed until well

tir in whipped topping until well blended. Pour ng bowl or individual dishes.

or until firm. Serve with fresh fruit,

at.

free cream cheese - (8 oz)1 container Crystal Light pink lemonaflavor low-calorie soft drink mix, d1 cup skim milk 1 container Cool Whip Lite whipped topping -

Beat cream cheese and 1 1/2 teaspoons of the drink mix in large blended and smooth. Gradually add milk, mixing until well blended. Gently sinto serviRefrigerate 3 hoursif desired. This recipe yields 10 servings. Serving size: 1/2 cup. Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Saturated F

Serves 10

Nutrition FactsNutrition (per serving): 80.0 calories; 32% calories from fat; 3.0g total fat; 3.0mg cholesterol; 130.0mg sodium; 9.0g carbohydrates; 0.0g fiber; 5.0g protein.


197

Garlic Green Beans Caramelized garlic and cheese! Is there anything better

y for everyone!

and sliced green beans, drained

1/4 cup grated Parmesan cheese

In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese. Serves 5 Preparation time: 10 minutes

with green beans? You'd better make plent

1 Tbs butter 3 Tbs olive oil

- peeled 1 medium head garlicns2 (14.5 ounce) ca

salt and pepper to taste

Cooking time: 15 minutes Ready in: 25 minutes


Recipe Source Source: AllRecipe.com

198

Garlic Mashed Potatoes 4 medium potatoes, peeled, cubed 7 garlic cloves, minced 1/3 cup fat-free (skim) milk, heated

rgarine taste pepper, (optional),

medium heat until tender and drain

sh the potatoes. Add the milk, sour salt, and pepper and mix well until

1/4 cup fat-free sour cream 2 Tbs reduced-fat maSalt, (optional), toFreshly-ground black to taste

Boil the potatoes over them.

nd maAdd the garlic aine,cream, margar

smooth.

Serves 6



199

Ginger Peach Smoothie 1 cup boiling water 1 piece (about 2-inches) fresh ginger, peeled and crushed 1/4 cup honey 2 peaches, pitted and chopped 1 pint peach sorbet 1 Tbs lime juice

In a small, heat-proof bowl, pour boiling water over ginger. Stir in honey; cool. Remove and discard ginger. In a blender or food processor, combine peaches, sorbet and lime juice. Process peach mixture, while adding honey-ginger syrup in a slow, steady stream. Process until smooth.

Serves 4



200

Gingerbread Cutouts Ginger is just one of the spices in this timeless cutout

favorite cookie cutters to

gg

cookie recipe. Use your personalize the cookies.

1/2 cup shortening 1/2 cup sugar 1 tsp baking powder 1 tsp ground ginger 1/2 tsp baking soda 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 cup molasses 1 large e1 Tbs vinegar 2 1/2 cups all-purpose flour

In a mixing bowl beat shortening with an electric mixer medium to high speed 30 seconds. Add sugar, baking powderginger, baking soda, cinnamon, and cloves. Beat unti

ng bo

on , l

wl. Beat in the molasses, egg, and bined. Beat in as much of the flour as you

lour. Divide dough or until easy to

handle. Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8 inch thick. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Place 1 inch apart on the prepared cookie sheet. Bake in a 375 degrees F oven for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with icing and candies. Makes 36 to 48 cookies.


Nutrition Facts

combined, scrapivinegar until comcan with the mixer. Stir in remaining fin half. Cover and chill for 3 hours


Recipe Source

201

Source: Better Homes and Gardens®. Copyright 2002. MCorp.

eredith

202

Gingered Blueberry-Melon Toss 1/2 Tbs honey 1 Tbs fresh lime juice 1/2 tsp grated lime peel

taloupe

wl combine honey, lime juice, lime peel and well blended. Add blueberries and cantaloupe.

eam, pound

1/8 tsp ground ginger 2 cups fresh or frozen blueberries 1 cup diced can

In a large bginger until

o

Toss to coat. Serve at room temperature or chilled over ice crcake, cut up fruit, etc.

Serves 3



203

Gingered Pork with Peanut Sauce A complete meal, this skillet dish features stir-fried Thai-seasoned pork tenderloin pieces, popular Ramen noodles, and fresh spinach. Add only fresh fruit to the

rloin pork-flavored Oriental

menu.

1 lb pork tende1 3-ounce package noodles 2 tsp vegetable oil 1/2 tsp red pepper flakes 1 tsp grated fresh ginger root 1/4 cup peanut butter 2 Tbs soy sauce 2 cups torn spinach, washed and drained 1/4 cup sliced green onions

Cut tenderloin into ¼-inch slices, cut each slice in half. ected on package; drain, reserving p warm.

d

ter, ½ cup reserved cooking water and soy

peanut sauce.

Serves 4

Nutrition Facts

Cook noodles as dirkeecooking water, and

Heat oil in a heavy skillet over high heat; add pork, repepper flakes and ginger. Cook and stir until pork is done, about 4-5 minutes.

eep warm. Remove pork and kBlend peanut butsauce; heat and stir until hot, adding more cooking water, if needed. Toss cooked pork, noodles, spinach and green onions with



204

Gingered Rios and Honey Compote 2 Texas Red Grapefruit

ginger

ings

ning grapefruit; measure 1/2 cup

juice in the saucepan. Bring o a boil and cook over medium heat about 15

tly thickened; remove from heat with grapefruit. Drain remaining juice

at

and slice kiwis. Stir sliced kiwi and fruit mixture.

syrup into 4 dessert dishes or

Garnish with thin slices of grapefruit and a sprig of mint.

Serves 4

Nutrition Facts

1 cup cantaloupe balls 2 medium kiwifruit 1 cup sliced strawberries 1 Tbs chopped crystallized1/3 cup water 1/3 cup honey mint spr

Grate enough grapefruit peel to equal 1 teaspoon. Peel and section 1 grapefruit and place in a medium bowl. Squeeze juice from remaijuice and pour into a medium saucepan. Add the grated peel, water, honey and ginger to themixture tminutes until slighCombine melon ballsfrom sections and save for another use. Pour ginger mixtureover the fruit; toss gently to coat. Cover and chill for least 1 hour. At serving time, peel strawberries intoSpoon fruit and the gingered compotes.



205

Ginger-Fruit Compote Fruits such as oranges and apples were oncholiday

e cherished as gifts. Rekindle the memory of such simple joys with

this pleasing compote.

3/4 cup water 1/2 cup sugar 4 tsp lemon juice 1 Tbs snipped crystallized ginger 4 cups assorted fruit (such as sliced kiwifruit, orange sections, chopped apple, sliced banana, berries and/or seedless red grapes)

For syrup, combine water, sugar, lemon juice, and ginger in a small saucepan. Bring mixture to boiling; reduce heat. Cover and simmer for 5 minutes. Transfer to a bowl. Cool.

chill up to 24 hours.

rge serving bowl. Pour syrup over fruit, coat. Cover and chill up to 24 hours.

inutes

Nutrition Facts

Cover andPlace fruit in a latossing gently to Makes 6 servings.

Serves 6 Preparation time: 15 minutes Cooking time: 5 mReady in: 20 minutes



206

Gourmet Mushroom Fettuccini 1 lb Fettuccini 4 oz Specialty mushrooms ( Crimini, Shiitake, Enoki, Oyster) 3 Tbs Extra Virgin Olive Oil 3 cloves Garlic, minced 1/2 cup Pine nuts 3 oz Sun Dried Tomatoes, softened and minced

Cook fettuccini according to package directions. Meanwhile, in medium sauce pan, heat oil and saute remaining ingredients 2-3 minutes. Remove from heat; toss with hot cooked fettuccini. Top with fresh grated Parmesan cheese.

Serves 6


fat; 0.0mg cholesterol; 303.7mg sodium; fat; 16.1g total 740.8mg potassium; 66.9g carbohydrates; 4.2g fiber; 6.1g

Recipe Source

sugar; 13.9g protein.

Source: The Mushroom Council

207

Grannys On The Grill 6 medium Granny Smith apples, unpeeled,

raisins

um foil. Prepare the apples a square of foil. Sprinkle

raisins, oil, and sugar over each apple. Fold the foil into a package.

e from the foil and serve.

ted Fat.

sliced 1/2 cup golden2 Tbs canola oil 2 Tbs brown sugar

Cut six 8-inch pieces of aluminand place each sliced apple on

Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. Grill the packets for about 30 minutes until the apples are tender. RemovThis recipe yields 6 servings. Serving size: 1 medium apple. Exchanges Per Serving: 2 1/2 Fruit, 1 Monounsatura

Serves 6

Nutrition Facts Nutrition (per serving): 188.0 calories; 22% calories from fat; 5.0g total fat; 0.0mg cholesterol; 3.0mg sodium; 38.carbohydrates; 5.0g fiber; 1.0g protein.

0g


208

Grapefruit Berry Sherbet 2 cups Texas Red Grapefruit sections

ced avy syrup

layer on a baking

ainer and coarsely chop. frozen grapefruit in the

ssor fitted with the steel blade. y chopped. With motor nd creamy.

to freezer container and store in

1 (10-ounce) package frozen slistrawberries, sweetened or in he1/4-1/2 cup milk

Place grapefruit sections in a singlesheet; freeze until firm. Remove berries from contCombine frozen berries and container of a food proceProcess with on/off flicks until finelrunning, add 1/4 cup milk. Add smooth aServe at once or transferfreezer.

Serves 4

Nutrition Facts Nutrition (per serving): 60.0 calories; 0.0mg cholesterol.


209

Green and Gold Chowder 1 cup green split peas, rinsed 1 Tbs vegetable base

corn r 1 Tbs. instant

4 cups water 1 cup cream-style1/4 cup chopped onion ochopped onion 1/2 cup fresh chopped cilantro

Combine peas, vegetable base, and water in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer 45 minutes, or until peas

. are tenderStir in corn and until onions are te

onion and simmer another 10 minutes or nder.

Stir in the chopped cilantro just before serving

Serves 4


lesterol; 362.0mg sodium; er; 12.0g protein.

Recipe Source

fat; 1.0g total fat; 0.0mg cho40.0g carbohydrates; 11.0g fib

Source: USA Dry Pea and Lentil Council

210

Green Leaf Salad With Bleu Cheese Dressing 6 cups torn green leaf lettuce

oes, halved

epper, to taste

individual plates.

d.

yields 6 servings. Serving size: 1 cup lettuce, 1 tablespoon dressing.

1 pint cherry tomat1 small red onion, sliced thin rings

aned,1/2 cup white mushrooms, well cleand thinly sliced 1/4 cup low-fat yogurt 1/4 cup low-fat cottage cheese 4 Tbs low-fat buttermilk 2 Tbs bleu cheese Freshly-ground black pMint sprigs, for garnish

Combine the lettuce, tomatoes, onion, and mushrooms in a large bowl. Mound the mixture on In a medium bowl, combine the yogurt, cottage cheese, buttermilk, and bleu cheese and mix by hand until smooth. Add the pepper. Drizzle the dressing over each salaGarnish with mint and serve. This recipe1/2 cup vegetables,Exchanges Per Serving: 1 Vegetable, 1/2 Saturated Fat.

Serves 6


rving): 55.0 calories; 15% calories from at; 3.0mg cholesterol; 96.0mg sodium; 8.0g

0g protein.

Recipe Source

carbohydrates; 2.0g fiber; 4.

Source: American Diabetes Association

211

Green Olive Pesto 3/4 cup pitted green olives (preferrably

garlic

olives, onion, pine inely chopped, about

y add olive oil to form a

30 mintes to blend flavors. Serve on other peasant bread.

imported) 1/4 cup chopped onion2 Tbs pine nuts 1 small clove1/4 cup extra-virgin olive oil

In a food processor container, combinenuts, and garlic; whirl mixture until f1 minute. With the motor running, slowl

h paste. thick, smootAllow to stand about slices of toasted Italian or

Serves 4



212

Green Onion and Cornbread Stuffing 1 Can (10-1/2 ounces) condensed French

ut into 1/4-inch cubes

y seasoning

ery, ng to boil and remove

tuffing mix. -1/2 quart casserole coated with non-

onion soup 1 Soup Can water 1/4 cup margarine 1 cup celery c1 cup green onions thinly sliced 1-1/2 tsp poultr2 Packages (8 ounces each) cornbreadstuffing mix Vegetable cooking spray

Preheat oven to 350. In 5-quart saucepan combine soup, water, margarine, celonions, and poultry seasoning. Brifrom heat. Stir in cornbread sBake stuffing in 1stick vegetable cooking spray. Bake, covered, at 350 degrees F. 45 minutes or until set.

Serves 12

s Nutrition FactNutrition (per serving)fat; 7.3g total fat; 6.

: 223.2 calories; 29% calories from 5mg cholesterol; 749.1mg sodium;


Recipe Source Source: Holidays on the Net

213

Ground Turkey Italian Sauce 1 lb ground turkey 1-1/2 cups onion chopped

c minced p salt p Italian seasonings

to 8 minutes or until turkey is no .

s, tomato sauce, tomato paste, salt,

ed pasta or use as a flavorful lasagna

Serves 6

Nutrition Facts

2 Tbs dried parsley 2 Cloves fresh garli1/2 ts1-1/2 ts1/4 tsp red pepper flakes 1 Can (14 1/4-ounces) stewed tomatoes undrained 1 Can (8-ounces) tomato sauce 1 Can (8-ounces) tomato paste 2 tsp sugar 1/2 cup dry red wine 1/2 cup water (if desired)

In 3-quart saucepan, combine turkey, onion, parsley, garlic, Italian seasoning and red pepper flakes. Saute over medium-high heat for 7 longer pinkAdd stewed tomatoesugar and red wine (and water if desired). Bring to a boil; immediately reduce heat to medium and

for 15 minutes. simmer uncovered Serve over cooksauce.



214

Guacamole 5 ripe avocados, preferably Haas

resh cilantro

eno chiles, stemmed, seeded and diced eshly squeezed lime juice

fork.

6 Tbs chopped f1 medium red onion, diced 4 jalapfinely3 Tbs fr1 1/2 tsp salt 1/2 tsp freshly ground black pepper Lettuce, shredded for serving

In a mixing bowl place peeled, quartered and seeded avocados. Mash with a potato masher or fork until chunky.

ne with aAdd the remaining ingredients and combiMound on a bed of shredded lettuce.

Serves 10



215

Guilt-Free Turkey Gravy 1/4 cup cornstarch 1/4 cup water 4 cups turkey broth and defatted pan juices recipe below Salt pepper

In a large saucepan, over medium heat, bring turkey broth and pan juices to a boil. Meanwhile, blend until smooth the cornstarch and water. Whisking constantly, slowly add the cornstarch mixture and continue stirring until the gravy is thickened. Season to taste with salt and pepper. Provides 16 servings at 1/4 cup per portion Note: To defat pan juices, pour poultry drippings into a glass measuring cup and refrigerate until the fat solidifies. Remove the fat layer and discard.

Serves 16


carbohydrates; 1.0g protein. 10.0mg sodium; 2.0g


216

Guilt-Free Turkey Gravy 1/4 cup cornstarch 1/4 cup water 4 cups turkey broth and defatted pan juices salt pepper

In a large saucepan, over medium heat, bring turkey broth

h and water. owly add the cornstarch mixture and

and pan juices to a boil. Meanwhile, blend until smooth the cornstarcWhisking constantly, slcontinue stirring until the gravy is thickened. Season to taste with salt and pepper. Provides 16 servings at 1/4 cup per portion

Serves 16

Nutrition Facts Nutrition (per servfat; 0.3g total fat

ing): 17.5 calories; 19% calories from ; 0.0mg cholesterol; 212.4mg sodium;



217

Ham And Cheese Puffs These puffy little ham and cheese biscuits make a great

or uits or rolls - (7 1/2 oz)

e ham or Canadian

shredded Cheddar cheese

rees. Spray a small baking sheet . Set aside. and separate the biscuits. Place

ividing the mixture evenly. Top with the ham and

center of the oven for 8 to 10 minutes or until erve hot. Leftovers will keep 1 to 2 days in the

ly wrapped.

snack or appetizer.

1 package reduced-fat refrigeratbuttermilk bisc3 Tbs seasoned tomato sauc

ed-fat2 Tbs chopped reducbacon

t2 Tbs reduced-fa

Preheat the oven to 450 deating

gwith nonstick spray coOpen the biscuit carton, them on the baking sheet. With a small spoon, spread the tomato sauce on the biscuits, dcheese, dividing evenly. Bake in the golden. Srefrigerator, tight

Serves 10


es; 0.0g fiber; 2.0g protein. 10.0g carbohydrat


218

Ham with Fruit Glaze Most fully-cooked hams in the mardirections f

ket have easy-to-follow or heating, making it easier to serve ham for

rve this ham eans and fresh strawberries

t.

ed

(such as peach or

ard

any occasion. So why wait for a holiday? Sewith scalloped pototoes, grean bor other seasonal frui

1 2-1/2 lb fully-cooked smokboneless ham 1/2 cup fruit preservesapricot) 1 Tbs prepared must

Hboeat ham in oven according to package directions. In small wl, stir together preserves and mustard. Brush over sides

ing last 15-20 minutes of heating. o serve; wrap and refrigerate leftovers

of ham durSlice enough ham tfor up to 3 days.

Serves 8

Nutrition FactsNutrition (per serving): 170.0 calories;fat; 3.0g total fat; 0.0mg cholesterol;

15% calories from 1480.0mg sodium;



219

Hattie's Tart Cherry Barbecue Sauce 1 cup canned or frozen tart cherries 1/2 cup chopped onions 2 garlic cloves, finely chopped

sses e sauce

eavy bottom;

ut 25 minutes. Adjust

Serves 8

Nutrition Facts

1/2 cup water 3 Tbs ketchup 1/4 cup cherry preserves 3 Tbs brown sugar 1 Tbs sesame oil 1 Tbs mola1 Tbs Worcestershir1 tsp toasted cumin seeds 1/2 tsp ground ginger 1/4 tsp ground red pepper

edients in a saucepan with a hCombine all ingrmix well. Simmer, covered, over medium heat aboseasoning.


Recipe Source Author: Jim Milliman Source: Cherry Marketing Institute

220

Hawaiian Barbecue Sauce 3 Tbs crushed pineapple drained

ic Barbecue Sauce recipe follows soy sauce

li powder

ecue Sauce ients and let stand for at least 10

thoroughly 1 cup Bas1 Tbs reduced-sodium Basic Barbecue Sauce1 Can (8 ounces) tomato sauce 3 Tbs Worcestershire sauce 1/2 cup vegetable oil 1/4 cup cider vinegar 3 tsp dry mustard 3 Tbs brown sugar 2 tsp chi2 tsp sugar 1/2 tsp garlic powder 2 Tbs dried minced onion 1/2 tsp salt 1/4 tsp black pepper

Combine all ingredients in a small saucepan. Cook and stir over moderate heat until sauce boils. Reduce heat and simmer 10 minutes. Basic BarbCombine all ingredminutes.

Serves 6


rving): 35.0 calories; 77% calories from olesterol; 101.0mg sodium. at; 0.0mg ch


221

Hawaiian Isle Sorbet 2 pineapple slices canned in own juice 1/2 cup raspberry sorbet 2 Tbs nonfat whipped topping

neapple on a dessert plate. Using a r 5 small balls of sorbet.

Place one slice of pimelon baller, scoop out 4 oTop with a twisted pineapple slice. Garnish with whipped topping and serve at once.

Serves 1


hydrates; 1.0g fiber; 1.0g protein.

fat; 0.0g total fat; 0.0mg cholesterol; 11.0mg sodium;50.0g carbo


222

Hearty Fresh Mushroom Chili Soup 2 Tbs vegetable oil

sliced (about

) ready to serve

ounces) stewed tomatoes

r; cook and stir 1 minute. omatoes, kidney beans and corn. Bring to

0

8 oz fresh white mushrooms,3 cups) 1 tsp minced garlic 1 Tbs chili powder 1 can (about 15 ounceschicken or vegetable broth 1 can (about 151 can (about 15 ounces) kidney beans, rinsed and drained 1 can (about 7 ounces) vacuum packed corn kernels

In a large saucepan heat oil over medium-high heat. Add mushrooms and garlic; cook stirring frequently until mushrooms are tender and liquid evaporates, about 5 minutes. Stir in chili powdeAdd broth, stewed ta boil; reduce heat and simmer to blend flavors, about 1minutes

Serves 4

s Nutrition FactNutrition (per serving): 239.0 calories; 33% calories from

0mg cholesterol; 1039.0mg sodium; 859.9mg potassium; 31.6g carbohydrates; 9.7g fiber; 7.0g sugar; 11.6g protein.

Recipe Source

fat; 9.0g total fat; 0.

Source: The Mushroom Council

223

Herbed Bagel Chips 9 (1-ounce) frozen mini-bagels, thawed

egetable cooking spray ing

owder r

o 4 slices. Place slices, cut single layer on a baking sheet.

s with cooking spray. Combine Italian xt 3 ingredients; sprinkle evenly over

for 12 minutes or until crisp.

butter-flavored v1/2 tsp Italian season1/4 tsp onion p1/4 tsp garlic powde1/8 tsp ground red pepper

Cut each bage al crosswise int

sides up, inLightly coat top

d neseasoning anbagels.

ees F Bake at 375 degr

Serves 20


e

25.0mg sodium.

Recipe SourcSource: Culinary Café

224

Herbed Chevre Spread 6 oz goat cheese 8 oz non-fat cream cheese

in yogurt d

thyme

or nd slightly stiffened.

crackers, or fresh raw vegetables for

1/4 cup non-fat pla1 garlic clove, crushe1/2 tsp dried 1 Tbs chopped chives A dash of cayenne pepper (optional) Salt to taste Freshly ground black pepper to taste

Combine all ingredients in a bowl and mix until thoroughly incorporated.

g bowl and refrigerate fScoop the mixture into a servin hours, until chilled aat least 2

Serve with toast, dipping.

Serves 16


rving): 45.1 calories; 48% calories from at; 6.3mg cholesterol; 128.8mg sodium;

.0g fiber; 0.2g

Recipe Source

37.3mg potassium; 1.3g carbohydrates; 0sugar; 4.2g protein.

Source: Culinary Café

225

Herbed Honey Lime Sauce 1/2 cup minced onion 1 Tbs olive oil 1 cup dry white wine 1/4 cup honey 1/4 cup lime juice 2 tsp dry ground mustard 1 tsp fresh rosemary, minced 1/2 tsp salt dash pepper 1 tsp cornstarch 1 tsp water 1/2 cup minced onion

minced

1 tsp water

1 Tbs olive oil 1 cup dry white wine 1/4 cup honey 1/4 cup lime juice 2 tsp dry ground mustard 1 tsp fresh rosemary, 1/2 tsp salt dash pepper 1 tsp cornstarch

Sauté onion in olive oil. Add wine, honey, lime juice, mustard, rosemary, salt and pepper; bring mixture to boil. Combine cornstarch and water; mix well and add to sauce. Cook and stir until sauce thickens.

Serves 8

Nutrition Facts Nutrition (per serving): 76.0 calories; 0.0mg cholesterol; 10.0g carbohydrates.


226

Herbed Margarine 8 oz reduced-calorie tub margarine, softened 1 tsp dried th1 tsp dried di

yme

bowl and stir in

r in tightly covered container. The gerated for at least one hour before

size: 1 teaspoon.

ll weed1/8 tsp salt

Place softened margarine in a mixing thyme, dill weed, and salt. Store in refrigeratospread is best if refriserving to allow flavors to blend. This recipe yields 48 servings. Serving Exchanges Per Serving: 1/2 Fat.

Serves 48


um; 0.0gfat; 2.0g total fat; 0.0mg cholesterol; 50.0mg sodifiber; 0.0g protein.


227

Holiday Mimosa 6 Tbs Grand Marnier or other orange-

r

nge juice

r in a small bowl. Put the sugar in a ampagne glasses first in Grand o form a crust.

ss with three parts Champagne and 1

flavored liqueur 2 Tbs granulated suga1 bottle chilled Champagne 1 cup fresh ora

Pour the Grand Marniesaucer. Dip the rims of Ch

n the sugar tMarnier, then iFill each Champagne glapart orange juice.

Serves 6


; 0.0mg cholesterol; 6.6mg sodium; 15.0g carbohydrates; 0.1g fiber; 7.7g

fat; 0.1g total fat181.1mg potassium; sugar; 0.4g protein.

Recipe Source Author: Emeril Lagasse

228

Honey Apple Turnovers These are easier than apple pie! You can make fun decorations with the extra scraps of dough.

ied currants nuts

l for dusting 6 Tbs honey, divided 2 large baking apples Prepared pie dough for two single-crust 9-inch pies (purchased or homemade)

In a small bowl, combine currants, walnuts and 1/2 tsp. cinnamon. Stir in 3 Tbsp. honey. Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls. Roll each ball into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple half with filling-side up. Tuck and wrap dough around each apple half. Trim dough

water. Stir honey dissolves. Brush mixture over tops of

g sheet. Bake at minutes, until turnovers art golden. d drizzle with remaining 2 Tbsp. honey.

You'll need: 1 Tbs dr3 Tbs finely chopped wal1/2 tsp ground cinnamon, plus additiona

to fit. Pinch the edges of dough underneath apples to seal entirely. Combine 1 Tbsp. honey with 1 tsp. steaming hotuntil turnovers; dust with additional cinnamon.

urnovers to an ungreased bakinTransfer t375°F for about 35 Remove from oven anServe warm or at room temperature.

Serves 4


olesterol; 494.0mg sodium; r; 6.0g protein.

Recipe Source

fat; 40.0g total fat; 0.0mg ch79.0g carbohydrates; 3.0g fibe

Source: National Honey Board

229

Honey Barbecue Sauce 1/2 cup minced onion 1 clove minced garlic 1 Tbs vegetable oil

8 oz.) tomato sauce

arsley ershire sauce

per

1 can (1/2 cup honey 2 Tbs vinegar 2 Tbs minced p1 Tbs Worcest1/4 tsp pep1/8 tsp cayenne pepper

Sauté onion and garlic in oil until softened. Add remaining ingredients and bring mixture to boil; reduce heat and sinner 5 minutes.

Serves 8



230

Honey Blueberry Spread Here's an alternative to butter and jam toppings. Makes about 2/3 cup

ed softened

1/2 cup fresh or frozen blueberries, thawed 1/4 cup honey, divid1/2 cup butter or margarine,

Bring blueberries and 2 tablespoons honey to boil over medium-high heat stirring constantly;cook 3 to 4 minutes or until mixture thickens and is reduced by half. Cool. Blend in remaining honey. Beat in butter.

Serves 16



231

Honey Bread Sticks 1 package (16 ounces) hot roll mix

o 130°F)

r margarine, softened

ter

ppy seeds, coarse sea salt, toasted s

mix, hot water, honey, egg and butter in a

loured surface into 12X9-inch rectangle. Cut each

place to rise about 30 minutes or 21 bulk.

3/4 cup hot water (120° t1/4 cup honey1 egg 2 Tbs butter oCornmeal as needed 1 egg white 1 Tbs waToppings: caraway seeds, lemon pepper, grated Parmesan cheese posesame seed

Procedure Combine hot roll large bowl. Prepare dough according to package directions. Cover dough with bowl and let rest 5 minutes. Divide dough into two equal pieces. Roll each piece on lightly fpiece crosswise into 1-inch strips. Grease 17 x 14-inch baking sheet and dust with cornmeal. Mix egg white with 1 tablespoon water in small cup; brush dough with mixture and sprinkle with topping of choice. Twist and place strips on prepared baking sheet. Cover and set in warm until almost doubled inBake in reheated 375°F oven 12 to 14 minutes or until lightly browned. Remove from baking sheet and cool on wire racks.

Serves 24


; 11.4mg cholesterol; 214.9mg sodium; fat; 3.7g total fat36.4mg potassium; 11.7g carbohydrates; 0.3g fiber; 2.9g sugar; 1.7g protein.


232

Honey Care to Take a Dip Surprise your family and make this recipe for a dessert

lowfat plain yogurt

dipping such as ears and strawberries

that tastes good and is good for you

1 pint (16 oz.)1/4 cup honey 2 Tbs orange juice

rated orange peel 1/2 tsp gAssorted fruits forsliced apples and p

Combine yogurt in a small bowl with honey, orange juice and orange peel; mix well. Serve with sliced fruit.

Serves 12



233

Honey Chocolate Cupcakes Ingredients 1 cup all-purpose flour

1/4 cup butter or margarine 3/4 cup honey 1 egg 1/2 tsp vanilla 1/3 cup low fat milk Chocolate Honey Glaze (recipe follows)

3 Tbs cocoa 3/4 tsp baking soda 1/4 tsp salt

Procedure In a small bowl, combine flour, cocoa, baking soda and salt; set aside. Using electric mixer beat butter until light; gradually add honey, beating until light and creamy. Beat in egg, vanilla and milk. Gradually add flour mixture, mixing until well blended. Spoon batter into 12 paper-lined or greased muffin cups, filling each 3/4 full. Bake at 350°F for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Remove from oven to wire rack. Let cool in pan for 5 minutes; remove from pan to wire rack to cool completely. Spread top of each cupcake with Chocolate Honey Glaze, if desired. Chocolate Honey Glaze In a small saucepan, melt 1/2 cup semi-sweet chocolate chips over low heat; remove from heat. Add 1/4 cup honey, stirring until well blended. Spread on cupcakes. Birthday Cupcakes-Decorate with ready-to-spread frosting, decorator frosting in tubes, assorted small candies or candy sprinkles.

Serves 12


otal fat; 0.0mg cholesterol; 166.0mg sodium; ; 1.0g fiber; 2.0g protein.

fat; 5.0g t26.0g carbohydrates


234

Honey Cinnamon Peanut Butter A sure hit with kids and the young at heart.

1/2 cup honey 1 tsp ground cinnamon

3/4 cup peanut butter

Combine ingredients; mix thoroughly. Serves 8



235

Honey Cloverleafs 1 package (16 oz.) hot roll mix 6 Tbs honey, divided

peel 1/4 cup butter or margarine 1 tsp grated lemon1 cup sliced almonds

Prepare hot roll mix in a large bowl according to package directions, adding 2 tablespoons honey to liquid. Cover kneaded dough with bowl and let rest 5 minutes. Melt butter in a small saucepan over medium heat. Add remaining 4 tablespoons honey; stir in lemon peel. Roll dough into 36 balls (about 1- to 1-1/2-inch diameter each). Form clusters of three balls; dip each in honey mixture then in almonds. Place each cluster in a well greased muffin cup. Cover and set in warm place to rise about 30 minutes or until doubled in bulk. Bake in preheated 350°F oven 15 to 20 minutes or until lightly browned. Brush with honey mixture, if desired. Remove from pan and cool slightly on wire rack. Serve warm or cool.

Serves 12


236

124.6mg potassium; 28.2gsugar; 4.3g protein.

carbohydrates; 1.6g fiber; 9.1g


237

Honey Come to My Ade You could start your own business with a honey lemonade

es

stand.

3/4 cup honey ice 1 cup lemon ju

1 lemon, thinly sliced carbonated water 1 quart

Ice cub

Mix honey and lemon juice together in a 1-quart juice

e until cold. ch glass with ice.

container until honey dissolves. Add carbonated water and lemon slices. RefrigeratTo serve, fill ea

Serves 4



238

Honey Crispies This is a great sleep-over snack.

d sugar

ocolate or multicolored candy

1/2 cup powdere1/2 cup honey 1/2 cup peanut butter 1-1/2 cups crispy rice cereal 1/2 cup raisins 1/2 cup chsprinkles

Place a sheet of waxed paper on a cookie sheet so cookies won't stick. Combine powdered sugar, honey and peanut butter in a medium bowl. Stir until mixed well. Stir in cereal and raisins. Using hands, shape mixture into 1-inch balls. Roll balls in sprinkles and place on a cookie sheet. Refrigerate for 1 hour. Cookies should feel firm when touched. Serve right away or place in tightly covered container and store in refrigerator.

Serves 30



239

Honey Custard French Toast 1/2 cup honey 1 cup milk

read

6 eggs 1-1/2 tsp cinnamon 1/8 tsp salt 12 slices (3/4-inch thick) French bButter Honey Toasted pecan pieces

In large bowl, beat together honey, milk, eggs, cinnamon and salt. Dip bread slices in egg mixture, turning to coat. Brown soaked slices in butter over medium heat, turning once. Serve with honey and sprinkle with pecans, if desired.

Serves 6


ium; 64.0g carbohydrates; 3.0g fiber; 14.0g 621.0mg sodprotein.


240

Honey Fruit Glaze For Lamb 1/4 cup pineapple juice 1/4 cup honey 2 tsp mustard

In a small bowl, combine all ingredients until well

times during cooking. blended. Brush over lamb chops 2 to 3

Serves 4


ohydrates. 20.0g carb


241

Honey Granola Squares Kids will enjoy the mixing and measuring activities in this

cranberries or cherries, or finely chopped dried apricots, apples or pears 1/2 cup honey 1/4 cup vegetable oil 3/4 tsp vanilla extract 3 egg whites, lightly beaten

recipe.

You'll need: a 3 cups low-fat granol

3/4 cup dried fruit, such as dried

In a large bowl, mix together granola and dried fruit. In a small saucepan, heat honey, oil and vanilla over medium heat, stirring until honey is dissolved. Pour honey mixture over granola and mix until thoroughly coated. Pour egg whites over granola mixture; mix well. Pack mixture firmly into an 8-inch square nonstick baking

re cutting es, approximately 2-1/2-inches each.

pan. Bake at 325°F for 40 minutes or until deep golden brown. Place pan on a cooling rack; cool completely befointo squar

Serves 12

Nutrition Facts Nutrition (per serving): 265.0 calories; 52% calories frofat; 26.0g total fat; 0.0mg cholesterol; 81.0mg sodium; 48.0g carbohydrates; 2

m

.0g fiber; 4.0g protein.


242

Honey Grog 4 cups apple cider, or apple juice

e ck, 3 inches long

1 tsp grated orange peel 1/4 tsp ground nutmeg

1/4 cup honey r margarin2 Tbs butter oti1 cinnamon s

1/2 cup light rum, optional

Combine all ingredients except rum in medium saucepan and mmer 5 minutes.

ore serving, if desired. bring to a simmer, stirring occasionally. SiStir in rum just bef

Serves 8





243

Honey Lemon Sauce 1/2 cup honey 1/4 cup lemon juice 1 Tbs chopped fresh parsley or rosemary 1/2 tsp grated lemon peel dash cayenne pepper

Combine honey, lemon juice, garlic, parsley, lemon peel and mix well. Heat until mixture Remove from heat.

Serves 4

Nutrition Facts

cayenne in a small saucepan;begins to simmer; do not boil.



244

Honey Lemonade With Frozen Fruit Cubes 1-1/2 cups lemon juice 3/4 cup honey 9 cups water

ssort28 small pieces a ed fruit

with honey to dissolve. r.

in each compartment of 2 ice cube

In a pitcher, whisk lemon juiceWhisk in watePlace 1 piece of fruit trays. Fill each compartment with honey lemonade. Freeze until firm. To serve, divide frozen fruit cubes between glasses; fill with remaining lemonade. Serve in tall glasses.

Serves 6





245

Honey Make Mine Chocolate Sauce You won't believe how easy this is to make.

cream.

ocolate chips

It's delicious served over ice

1/4 cup honey t ch1 cup semi-swee

2 Tbs butter or margarine 1 tsp vanilla

In a medium bowl, combine all ingredients; mix well. Cover d paper and microwave on HIGH (100%) 1 minute and

stir. Microwave 1 to 1-1/2 minutes longer. Pour into a jar. Cover with a lid. Keep refrigerated.

Serves 10

Nutrition Facts

with waxe



246

Honey Mango Chutney 1 mango, peeled, seeded and chopped 3/4 cup raisins 3/4 cup onion, chopped 1/2 cup bell pepper, chopped 1/2 cup snipped dates 1 apple, chopped 2 cloves garlic, finely chopped 1 cup honey 3/4 cup cider vinegar 1/2 tsp ground cinnamon

In medium skillet combine mango, raisins, onion, bell pepper, dates, apple and garlic. In bowl combine honey, cider vinegar and cinnamon. Pour into skillet and mix well. Bring to boil, decrease heat to high simmer and cook for about 40 minutes stirring occasionally. Cool and refrigerate for up to 10 days. May be canned using the USDA canning guidelines.

Serves 20



247

Honey Mulled Cider 1 large lemon, cut in half 1 medium orange, cut in half 16 whole cloves 4 cups apple juice 1/2 cup honey 4 (2-inch.) cinnamon sticks 1/4 tsp ground ginger

Cut two slices (1/4-inch thick) from each lemon and orange half. Insert whole cloves into slices; set aside. Squeeze juice from remainder of fruit halves into a medium non-reactive saucepan. Stir in apple juice and honey; mix well. Add cinnamon sticks, ginger and reserved fruit slices. Bring just to a boil over medium-high heat. Serve immediately in a heatproof serving bowl.

Serves 6



248

Honey Mustard Sauce 1/4 cup Dijon-style mustard 1 tsp dried tarragon, crushed 1/4 cup honey 2 Tbs white wine vinegar 2 tsp olive oil 1 dash Salt 1 dash Pepper

Combine mustard and tarragon; mix well. Gradually blend in honey add vinegar and oil; mix well. Salt and pepper to taste.

Serves 4



249

Honey 'N' Fruit Tea Concentrate: 4 tea bags 1 cup boiling water 1/2 cup honey 1/4 cup crushed mint leaves, packed 1 cup orange juice 3/4 cup pineapple juice 1/4 cup fresh lime juice Mixer: Ice cubes 1-1/2 quarts carbonated water

Procedure Steep tea bags in boiling water 10 minutes. Remove tea bags. Add honey and mint; mix well. Add fruit juices and refrigerate until ready to use. Fill a 12-ounce glass with ice cubes. Add 1/2 cup fruit juice mixture and fill glass with 1/2 cup carbonated water. Finishing tip: Garnish each drink with a pineapple spear.

Serves 6



250

Honey Nut Turkey Ham Roll-Ups 1 8-ounce container honey nut flavored cream cheese 8 8-inch no-fat flour tortillas 1 lb shaved deli turkey ham 8 large leaves red or green leaf lettuce washed, dried and center vein removed plastic wrap

With a dinner knife or kitchen spreader, divide container of cream cheese into 8 equal wedges. Place one tortilla at a time on cutting board. Keep other tortillas in package so they will not dry out. Spread one cream cheese wedge over tortilla. Place one lettuce leaf over cream cheese with frilly edge facing outer edge of tortilla. Unfold about 4 slices of turkey ham; arrange over lettuce around edge of tortilla. Roll up filled tortilla as tightly as you can, keeping turkey inside tortilla. Repeat with each remaining tortilla. To help rolls stay closed, tightly wrap each in piece of plastic wrap. Store uneaten rolls in refrigerator until ready to use. Preparation tip: This recipe may also be used to make appetizers. Simply store the wraps in the refrigerator overnight. Slice wraps into 1-inch pieces and place on platter, cut side up, when ready to serve.

Serves 8



251

Honey of a Latte 1 Tbs honey 1 Tbs cocoa powder 1/4 cup espresso coffee, hot 3/4 cup steamed milk

In a latte cup, stir together honey and remaining ingredients. Serves 1



252

Honey Parlez Vous Parfait 1 large banana, sliced and divided for two servings 1/3 cup honey, divided for two servings 1/2 cup plain yogurt, divided for two servings 1/2 cup crunchy granola, divided for two servings

Set aside several slices of banana for garnish (decoration for the finishing touch on top). Layer 1 tablespoon honey, 1/2 of banana slices, 2 tablespoons yogurt, 1 tablespoon honey and 2 tablespoons granola in a parfait glass or water glass. Repeat for the second parfait. Place the remaining banana slices on top and drizzle with honey.

Serves 2



253

Honey Pumpkin Salad with Sage Croutons This unusual salad is a wonderful starter to the meal. Toasted bread slices are rubbed with sage and pumpkinseed oil, then topped with vinegary apples, honey-roasted pumpkin salad and finely chopped persimmons.

1 sugar pumpkin or butternut squash (1 1/2 pounds), peeled, seeded and cut into 1-inch dice 1/4 cup honey 2 Tbs unsalted butter, melted Eight 1/2 inch-thick slices of country bread Roasted pumpkin seed oil, for brushing 5 sage leaves 1/4 cup pumpkin seeds 1 Granny Smith apple, halved, cored and thinly sliced 2 Tbs apple cider vinegar 1 Fuyu persimmon, peeled and finely chopped (optional)

Preheat the oven to 375 degrees F. In a bowl, toss the pumpkin with the honey and the melted butter. Spread the pumpkin on a rimmed baking sheet and roast for about 35 minutes, or just until tender; let cool. Arrange the bread on a cookie sheet and bake in the oven with the pumpkin for about 5 minutes, or until lightly toasted. Brush the toasts generously with pumpkin seed oil and rub with the sage leaves. Spread the pumpkin seeds in a pie plate; toast in the oven for about 3 minutes, or until fragrant. In a bowl, toss the apple with 1/2 tablespoon of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 tablespoons of vinegar. Season both with salt and pepper. To Serve Set a crouton on each plate and top with the apple slices. Spoon the pumpkin salad and chopped persimmon over the apple slices. Garnish with the toasted pumpkin seeds and serve.

Serves 8

Nutrition Facts

254


Recipe Source Source: Food & Wine Magazine

255

Honey Sweet and Sour Sauce 1/2 cup ketchup 1/4 cup honey 2 Tbs lemon juice 1 tsp cornstarch 1/2 tsp garlic salt

Combine all ingredients; cook and stir over medium heat 2-3 minutes or until mixture boils and thickens. Cool.

Serves 4



256

Honey Sweet 'n Sour Wings 3/4 cup honey 3/4 cup diced red sweet peppers 1/3 cup rice wine vinegar 1/3 cup pineapple juice 1/2 tsp garlic salt 1/2 tsp bottled hot pepper sauce 1 1/2 lbs fried or baked chicken wings

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350 ºF 12 to 15 minutes or until wings are glazed with sauce.

Serves 18



257

Honey You're Good Sauce 1 cup mayonnaise 1/4 cup honey 1 Tbs vinegar 1 Tbs soy sauce 2 tsp fresh ginger root, minced 2 tsp sesame oil 1 tsp crushed red pepper flakes

Combine all ingredients and mix until blended. Serve over broiled chicken or as a dip for vegetables.




258

Honey-Citrus Soother 3 tea bags (green or black) 1 cinnamon stick 3 cups boiling water 1 cup grapefruit juice 1/4 cup honey

Place tea bags and cinnamon stick in a 1-quart tea pot. Add boiling water; steep 3 to 5 minutes. Remove cinnamon stick and tea bags; discard. Stir in grapefruit juice and honey.

Serves 4


Recipe Source

259

Source: National Honey Board

260

Honey-Lemon Jelly Ingredients 5 lemons 2-1/2 cups honey 1 (3-ounce) package liquid pectin

Procedure Grate rind from lemons to measure 4 teaspoons; set aside. Squeeze juice from lemons to measure 3/4 cup pour lemon juice through fine strainer, discarding seeds and pulp. Combine rind, juice and honey in 6-quart saucepan, stirring well. Bring mixture to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return mixture to a rolling boil, and boil, stirring constantly, for 1 minute. Remove from heat; skim off foam with metal spoon, if necessary. Pour jelly quickly into 2 hot, sterilized pint jars, filling to 1/4 inch from tops; wipe jar rims. Cover immediately with metal lids and screw on bands. Process jars in boiling water bath for 5 minutes. Cool jars on wire rack.

Serves 36


Recipe Source Author: ©1997 Southern Living, Inc. Source: National Honey Board

261

Honey-Orange Marys 32 oz (4 cups) tomato juice 1/2 cup orange juice 1/4 cup honey 2 tsp prepared horseradish 1/2 tsp celery salt Hot pepper sauce, to taste Worcestershire sauce, to taste Freshly ground black pepper, to taste Celery stalks, for garnish

In a large pitcher, whisk together tomato juice, orange juice, honey, horseradish and celery salt until well blended. Season to taste with hot pepper sauce, Worcestershire sauce and pepper. Serve over ice in tall glasses garnished with celery stalks.

Serves 4



262

Hot Buttered Cider 8 cups apple cider or apple juice 2 Tbs packed brown sugar 4 inches stick cinnamon 1 tsp whole allspice 1 tsp whole cloves 1 small lemon (peel only 2 Tbs butter 10 cinnamon sticks (optional)

Combine cider and brown sugar in a large saucepan. For a spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring to boiling over medium-high heat; reduce heat. Cover and simmer for 15 minutes. Remove and discard spice bag. Top each serving with 1/2 teaspoon butter and serve with a cinnamon stick stirrer, if desired. Makes 10 to 12 servings.




263

Hot Cranberry Toddy The rich scent of spices will fill the air if, after cooking, you leave the saucepan uncovered for a minute or two before transferring the drink to a carafe for serving.

1 48-ounce bottle cranberry juice (6 cups) 1/2 cup sugar 1/4 cup lemon juice 2 cups water 3 1-inch-long strips lemon peel 3 inches stick cinnamon 1 tsp whole cloves 1/3 cup bourbon, rum, or orange juice

Combine cranberry juice, sugar, lemon juice, and water in a 4-quart saucepan or Dutch oven. For spice bag, tie lemon peel, cinnamon, and cloves in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to saucepan. Bring just to boiling; reduce heat. Simmer, covered, for 10 minutes. Discard spice bag. Add bourbon, rum, or orange juice. Transfer to a heatproof serving carafe or pot. Serve with a lemon peel strip in each cup, if desired. Makes about 12 (6-ounce) servings.

Serves 12

Nutrition Facts Nutrition (per serving): 1

; 0.0mg21.0 calories; 0% calories from cholesterol; 3.0mg sodium; 27.0g

fiber; 0.0g protein. fat; 0.0g total fatcarbohydrates; 0.0g

Recipe Source Source: Better Homes and Gardens®. Copyright 2002. MereditCorp.

h

264

Hungarian Tokany (stew) of Turkey 1/3 cup flour 1 tsp salt 1/2 tsp pepper 2-1/2 lbs turkey thighs skinned & boned; cut into 1-inch cubes 1 Tbs vegetable oil divided 3 cups onion chopped 1/2 cup mushrooms sliced 1 Medium green pepper sliced into 1/4-inch rings 2 Carrots sliced into 1/4-inch rounds 1 Can (16 ounces) no-salt added tomatoes drained 1 cup dry white wine 1 Tbs paprika 1/2 tsp marjoram 1 cup turkey broth or reduced-sodium chicken bouillon 12 oz dry broad egg noodles cooked according to package directions 6 Tbs non-fat sour cream 3 Slices turkey bacon cooked and crumbled

In plastic bag, combine flour, salt and pepper. Add turkey several pieces at a time, shaking to coat. In 5-quart Dutch oven, over medium heat, saute one-half of the turkey cubes in 1 teaspoon oil 4 to 5 minutes. Remove turkey and reserve. Repeat with remaining turkey cubes and 1 teaspoon oil. In Dutch oven, combine remaining oil and onions, saute and stir onions 4 to 5 minutes or until translucent. Add mushrooms, green pepper rings, carrot rounds, tomatoes and wine. Bring mixture to boil, reduce heat and simmer 10 minutes. Stir in paprika, marjoram, bouillon and turkey; bring mixture to boil. Reduce heat, cover and simmer 1-1/4 to 1-1/2 hours or until turkey and carrots are tender. To serve, spoon turkey stew over cooked noodles, top with 1 tablespoon sour cream and sprinkle with bacon.

Serves 6


265


266

Indoor S'mores Unlike traditional campfire s'mores, these can be made ahead of time -- in any weather -- and they aren't nearly as messy! Have some of these ready the next time the all the kids will be at your house after school.

8 cups (13-oz. box) GOLDEN GRAHAMS® Cereal 6 cups (10.5-oz. bag) miniature marshmallows, divided 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels 5 Tbs butter or margarine, cut into pieces 1/4 cup light corn syrup (optional) 1 tsp vanilla extract

Grease 13 x 9-inch baking pan. Pour cereal into large bowl. Heat 5 cups marshmallows, morsels, butter and corn syrup in medium, heavy-duty saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in vanilla extract. Pour marshmallow mixture over cereal; stir until well coated. Stir in remaining marshmallows. Press mixture into prepared pan. Refrigerate for 1 hour or until firm. Cut into bars. Microwave method: Microwave 5 cups marshmallows, morsels, butter and corn syrup in large, microwave-safe bowl on HIGH (100%) power for 2 to 3 1/2 minutes, stirring every minute, until smooth. Stir in vanilla extract. Proceed as above.




267

Italian Asparagus Quiche 1/2 cup sliced carrots 1/2 cup chopped onions 1 prepared 9-inch pastry pie crust 3/4 cup lowfat cottage cheese 1 Tbs flour 1/2 tsp salt 1/2 tsp Italian seasoning 1 tsp Dijon mustard 1/4 tsp red pepper sauce 2 eggs 1/2 cup milk 1 cup shredded Cheddar cheese 2 cups (12 oz. pkg.) frozen asparagus cuts and tips, thawed, drained

Cook carrots and onions in small amount of water until crisp-tender. Drain and set aside. Bake pastry crust at 350° F about 15 minutes or until very lightly browned. In food processor or electric blender, process cottage cheese, flour, salt, Italian seasoning, mustard and pepper sauce until smooth. Add eggs and milk. Process 5 seconds longer or until mixed. Place 3/4 cup of the Cheddar cheese in bottom of crust. Arrange asparagus and drained vegetables evenly over cheese. Pour cottage cheese mixture over vegetables. Sprinkle with remaining Cheddar cheese. Bake at 350° F about 45 minutes or until knife inserted near center comes out clean. Let set 10 minutes before serving.

Serves 6


Recipe Source Source: Michigan Asparagus Advisory Board

268

Italian Potato Salad 24 new red potatoes - (3 to 4 oz ea), washed ,and skins left on 3 celery stalks, chopped 1 red pepper, minced 1/4 cup chopped scallions 2 Tbs olive oil 1 Tbs balsamic vinegar 1/2 Tbs red vinegar 1 tsp chopped fresh parsley Freshly-ground black pepper, to taste

Boil the potatoes for 20 minutes in a large pot of boiling water. Drain and let cool for 30 minutes. Cut potatoes into large chunks and toss the potatoes with the celery, red pepper, and scallions. Combine all the dressing ingredients and pour over the potato salad. Serve at room temperature.

Serves 6



269

Italian Skillet Mushroom and Chicken Stew 1 Tbs vegetable oil 1 lb boned and skinned chicken breasts 1 lb fresh white mushrooms, quartered (about 5 cups) 1 cup coarsely chopped onion 1 cup diced celery 1 tsp minced garlic 2 cans (14-1/2 ounces each) Italian stewed tomatoes 1/2 tsp salt 8 oz fresh green beans, trimmed and halved (2 cups)

In a large nonstick skillet heat oil until hot. Add chicken; cook until brown, 3 to 4 minutes a side; remove from skillet. To skillet add mushrooms, onion, celery and garlic; cook, stirring frequently, until tender, 6 to 8 minutes. Add tomatoes, salt and chicken; top with green beans. Cover and simmer until chicken is cooked through, 5 to 6 minutes longer.

Serves 4



270

Italian Stuffed Mushrooms 1 lb hot Italian sausage 1 slice finely chopped onion 1/2 green pepper, finely diced 1/4 tsp garlic powder 1/4 cup dry bread crumbs dash of pepper 1/4 tsp salt 1 1/4 cups spaghetti sauce 40 large mushroom caps oil mozzarella cheese (add to preference)

Cook Italian sausage, onion, green pepper, garlic powder, and a handful of mushroom stems, finely chopped, in a skillet, then drain fat. (It's best if you put meat mixture into a food processor with steel blade at this point to give meat a finer texture. Just process for about 5 seconds or less.) Then add bread crumbs, pepper, salt, and spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps with meat mixture. Cover with foil and bake at 350 about 20 minutes. Sprinkle with mozzarella cheese, then broil until cheese is melted and mushrooms are tender. (Or loosely cover with wax paper and microwave.)

Serves 40



271

Jack's Glen Lake Inn Cherry Plum Sauce 1 (17-ounce) can purple plums in syrup, seeded and coarsely chopped 1/2 cup fresh, frozen or canned dark sweet cherries 1/3 cup dried tart cherries 2 tsp granulated sugar 1 tsp lime juice 1/4 tsp allspice dash salt 2 tsp cornstarch dissolved in 2 tablespoons water

Combine chopped plums with syrup, sweet cherries, dried tart cherries, sugar, lime juice, allspice and salt in a saucepan with a heavy bottom; mix well. Bring to a boil over high heat. Stir in cornstarch mixture; cook, stirring constantly, until clear and thick enough to coat the back of spoon. Remove from heat and serve. Or cover and refrigerate for up to a week. Reheat in microwave oven.

Serves 24


Recipe Source Author: Jack & Marianne Russel Source: Cherry Marketing Institute

272

Jamaican Turkey Stew 2 lbs turkey drumsticks 1 Tbs vegetable oil 1-1/2 cups orange juice 1/2 cup turkey broth or reduced-sodium chicken bouillon 1-1/2 tsp orange rind grated 1-1/2 tsp vinegar 1/8 tsp hot pepper sauce 1 Small bay leaf 1 tsp cornstarch 1 Tbs water

In 5-quart saucepan, over medium-high heat, brown drumsticks in oil 4 minutes per side. Add orange juice, bouillon, orange rind, vinegar, hot pepper sauce and bay leaf. Bring mixture to boil; reduce heat, cover and simmer 45 minutes or until drumsticks are fork tender, juices run clear and meat thermometer registers 180-185 degrees F. Remove drumsticks. With a fork remove meat from bones; set aside. In same saucepan, over high heat, bring cooking liquid to boil; boil 4 to 5 minutes or until it is reduced by half (about 1-1/4 cups). Remove bay leaf. In small bowl, combine cornstarch and water; stir into boiling cooking liquid. Stirring constantly, cook until mixture is slightly thickened. Fold in turkey meat and serve over rice if desired.

Serves 4



273

John's Garlic Rice 2 Tbs reduced-fat margarine 2 Tbs minced garlic 2 cups long-grain rice 4 cups reduced-sodium reduced-fat chicken broth Salt, (optional), to taste Freshly-ground black pepper, (optional), to taste

Heat the margarine in a large skillet and saute the garlic and rice, stirring constantly, until lightly brown. Add the chicken broth, salt, and pepper and stir. Bring to a boil, then reduce heat to simmer, cover, and cook for 20 minutes. This recipe yields 8 servings. Serving size: 1/2 cup. Exchanges Per Serving: 2 1/2 Starch.

Serves 8



274

Kaleidoscope Honey Pops 2-1/4 cups water 3/4 cup honey 3 cups assorted fruit, cut into small pieces Supplies 12 3 oz paper cups or popsicle molds 12 popsicle sticks

In a pitcher, whisk together water and honey until well blended. Place 1/4 cup fruit in each mold. Divide honey-water mixture between cups. reeze until partially frozen, about 1 hour Insert popsicle stick; freeze until firm and ready to serve.

Serves 12



275

Lemon Garlic Marinade 1/2 cup olive oil 1/4 cup fresh lemon juice 6 large garlic cloves 1/2 tsp salt 1/2 tsp pepper peel from one lemon

In blender, combine olive oil and lemon juice. While blending, drop in garlic cloves one at at ime. Gradually add lemon peel strips. Continue to blend until mixture is pureed. Using an injector, inject marinade into all parts of the thawed turkey. Strain marinade if difficulty passing through injector. Gently massage turkey to distribute marinade. Place turkey in a large plastic bag (cooking bag or clean trash bag). Close bag and refrigerate overnight. Deep fry or roast according to National Turkey Federation recommendations.

Serves 20



276

Lemon Tartar Sauce 1/2 cup mayonnaise 2 Tbs dill pickle, finely chopped 2 Tbs green onion, finely chopped 1 Tbs lemon peel, freshly grated 2 tsp lemon juice, freshly squeezed

In a small bowl, combine all ingredients. Keep covered in refrigerator at least 4-6 hours before serving.

Serves 6


Recipe Source Source: Omaha Steaks

277

Lickety-Split Linguine with Scallops and Tomatoes 1 lb Linguine, Spaghetti or Thin Spaghetti, uncooked 1 28-oz. can crushed tomatoes in puree 12 oz small scallops, quartered 1/2 tsp hot red pepper flakes 5 Tbs chopped fresh parsley 1 tsp dried oregano 1 tsp dried basil Salt to taste Pepper to taste 1/4 cup grated Parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, heat tomatoes in a large saucepan until simmering. Simmer scallops in sauce for 2 minutes. Stir in the hot red pepper flakes, parsley, oregano and basil. When pasta is done, drain it well. Toss pasta with sauce, season with salt and pepper, top with Parmesan cheese and serve immediately.

Serves 4



278

Lite Pumpkin and Apricot Muffins 1 3/4 cups all purpose white flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground allspice 1/4 tsp ground cloves 1 tsp salt 2 egg whites, lightly beaten 3/4 cup canned pumpkin 1/4 cup canola oil (or other low saturated fat oil) 1/3 cup brown sugar 1/3 cup non-fat milk 1/4 cup non-fat plain yogurt 1 tsp vanilla extract 1/4 cup dried apricots (about 6 to 8), chopped 2 Tbs chopped walnuts or almonds (optional)

Sift the flour, baking powder, baking soda, spices and salt into a large mixing bowl. In another bowl mix the egg whites, pumpkin, oil, brown sugar, milk, yogurt, vanilla, apricots, and optional nuts. Add the wet ingredients to the dry ingredients, stirring as little as possible to incorporate. Divide the mixture among twelve muffins cups that have been greased or sprayed with a cooking spray. Bake in the middle of a preheated 400F (200C) oven for 20 to 25 minutes, or until the top of the muffins spring back when pressed.

Serves 12



279

Lone Star Steak and Pasta One of the National Pasta Association's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners!

1 lb Rotini or other medium pasta shape 1 1/4 lbs boneless beef top sirloin steak, 1" thick 1 Tbs olive oil 1/4 cup fresh lime juice 1 10 oz can diced tomatoes with green chilies, undrained 1 16 oz can black beans, rinsed and drained 1 cup green pepper, chopped 1 cup frozen corn, thawed and drained 1/4 cup green onion, sliced 1/2 cup loosely packed cilantro leaves 2 tsp garlic, minced 1/2 tsp ground cumin 1 tsp salt

Cook pasta according to package directions. While pasta is cooking, trim fat from steak and cut lengthwise in half and then crosswise into 1/8" thick strips. Heat oil in large nonstick skillet over medium-high heat. Add steak, half at a time and cook 1-2 minutes or until outside surface is no longer pink. Remove steak and set aside. In same skillet, add lime juice, tomatoes and chilies, black beans, green pepper, corn, onion, cilantro, garlic, cumin, and salt. Cook and stir until hot. Add cooked meat and cook until heated through. Serve with steak and vegetable mixture over pasta.

Serves 6



280

Low-Calorie, Fat-Free Whipped Cream 2 Tbs water 1 tsp unflavored gelatin 1/2 cup nonfat powdered milk 1 tsp vanilla extract 1 cup ice water 1/2 tsp liquid sugar substitute

In a small skillet, add the water; sprinkle gelatin on top. After the gelatin has soaked in, stir over low heat until clear; cool. In a large mixing bowl, combine the milk, vanilla, ice water, and sugar substitute; mix well. Add the gelatin mixture and whip until fluffy with a wire whisk or electric beaters. Refrigerate until ready to use.

Serves 8



281

Low-Fat Cream Cheese Frosting 1 1/3 cups plain nonfat yogurt, strained 3 cups skim-milk ricotta cheese 2 cups low-fat cottage cheese 1/3 cup fructose 3 Tbs evaporated skim milk

Strain the yogurt overnight in cheesecloth over a bowl set in the refrigerator. Combine all the ingredients in a large bowl; beat well with electric beaters until slightly stiff. Place in a covered container and refrigerate until ready to use (this frosting can be refrigerated for up to 1 week). This recipe yields 48 servings. Serving size: 2 tablespoons. Exchanges Per Serving: 1/2 Skim Milk.

Serves 48



282

Lowfat Date Yogurt Shake 1/2 cup whole, pitted dates 1/2 banana 1/2 cup orange juice 1/2 cup plain lowfat yogurt 1/2 cup crushed ice

Combine dates, banana and orange juice in a blender and puree until dates are finely chopped. Add yogurt and ice; blend until just combined

Serves 1



283

Macaroni and Cheese with Tomatoes 8 oz Elbow Macaroni, uncooked 2 ripe tomatoes, sliced 2 Tbs butter or margarine 1 Tbs flour 1/4 tsp dry mustard 1/2 tsp salt 2 cups skim milk 2 cups grated hard cheese (such as Cheddar) 1/2 cup fresh bread crumbs

Prepare pasta according to package directions; drain in colander. Preheat oven to 375° F. Slice the tomatoes into 1/2-inch thick slices. Set aside on a small plate. Crumble the bread crumbs with your fingertips. Set aside on another small plate. Into a 2-quart saucepan over medium heat, melt the butter or margarine. Add the flour, dry mustard and salt, then cook together for 2 to 3 minutes. Add the milk little by little and continue stirring until mixture thickens. Add cheese and stir until melted. Place two slices of tomato in bottom of pan, then half the pasta. Place another two slices of tomato, the remainder of the pasta, and pour the sauce over all. Arrange three slices of tomato on top and sprinkle with bread crumbs. Bake for 20 minutes. Serve immediately.

Serves 4



284

Mandarin Peach Sauce 1 15-oz. can sliced peaches, drained 3 Tbs Kikkoman teriyaki sauce 1 Tbs cornstarch 1 Tbs sugar 1/4 tsp fennel 1/4 tsp black pepper 1/8 tsp ground cloves 1/8 tsp garlic powder

Place peaches in blender container. Cover and process on high speed until smooth; pour into small saucepan. Combine tariyaki sauce and cornstarch; stir into peaches with sugar fennel, pepper and cloves. Bring to boil over medium heat. Simmer until sauce thickens, about 2 minutes, stirring constantly. Remove from heat and stir in garlic powder.

Serves 8



285

Mango-Peach Frozen Yogurt 2 medium (8 oz.) ripe mangoes, peeled and cubed 2 cups peach low-fat yogurt 1/2 cup honey

In a blender or food processor container, process mango cubes until smooth. Add yogurt and honey; process until well combined. Transfer mixture to ice cream maker; freeze according to manufacturer’s directions.

Serves 6



286

Maple Barbecue Sauce This sauce is excellent on beef, pork or poultry.

3/4 cup maple syrup 2 Tbs chili sauce 2 Tbs cider vinegar 1 1/2 Tbs chopped onions 1 Tbs Worcestershire sauce 1 tsp salt 1/2 tsp dry mustard 1/2 tsp black pepper

Combine all ingredients and brush on top of 3 pounds of beef, pork or poultry. Baste frequently with sauce while baking.

Serves 8



287

Maple Cherry Sauce Cherries team up with maple syrup for a flavorful sauce that's terrific with roasted or grilled meats or poultry.

1/3 cup cherry juice blend 2 Tbs cornstarch 1 cup frozen unsweetened tart cherries, thawed and well drained 3/4 cup real maple or maple-flavored syrup 1/2 cup chopped walnuts 1 tsp grated orange peel

Put cherry juice blend and cornstarch in a small saucepan; mix well. Cook over medium heat until thickened. Add cherries, maple-flavored syrup, walnuts and orange peel; mix well. Cook, stirring frequently, over low heat until all ingredients are hot.

Serves 6

Nutrition Facts Nutrition (per serving): 196.0 calories; 27% calories from fat; 6.0g total fat; 0.0mg cholesterol.


288

Maraschino Lemonade Pops This treat is delicious; share it with your friends.

1 (10-ounce) jar maraschino cherries 1 (12-ounce) can frozen pink lemonade concentrate, partly thawed 1/4 cup water 8 (3-ounce) paper cups 8 popsicle sticks

Put a colander or strainer in a bowl. Pour cherries into the strainer, saving the juice in the bowl. Put one whole cherry in each paper cup. Put the remaining cherries on a cutting board. With a sharp knife, carefully cut cherries into small pieces. Have an adult show you how to use the knife. Put chopped cherries, lemonade concentrate, water and the juice your saved from the jar of cherries in the container of an electric blender or food processor. Cover blender or processor. Puree or blend until smooth. Do not put a spoon or spatula in the blender while it is running and keep your hands clear of the working parts. Fill paper cups with equal amounts of cherry mixture. Freeze 30 to 40 minutes, or until very slushy. Place popsicle sticks in the center of each cup. Freeze 1 hour longer, or until firm. To serve, peel off paper cups.

Serves 8



289

Marie's Chickpea Soup 3 Tbs olive oil 2 Tbs garlic, minced 2 leeks, (white and green parts), washed & thinly sliced 1 tomato, peeled, seeded and chopped 2 Tbs tomato sauce 1 Tbs fresh rosemary, or 1 tsp. dried 2 cups cooked or canned chickpeas, drained and rinsed 2 Tbs fresh basil, minced, or 1 Tbs. dried 2 Tbs fresh parsley, minced 6 cups chicken broth 1/3 lb orzo, or other small pasta Salt, to taste Freshly ground pepper, to taste

Heat the olive oil over medium-high heat in a large saucepan or soup pot. Add the garlic and leeks; sauté until garlic is golden brown. Reduce heat and simmer. Add the tomato, tomato sauce and rosemary. Simmer for 3 to 4 minutes, stirring constantly. Stir in the chickpeas, basil, parsley and broth. Turn heat to high and bring to a rapid boil. Add the orzo and cook, uncovered, 6 to 7 minutes, or until the pasta has reached the desired tenderness. Remove the soup from the heat. Season to taste and serve hot or at room temperature. Drizzle each serving with olive oil, if desired.

Serves 6



290

Marinated Cucumbers This dish is always great to serve at picnics. Because it is low in calories, you can offset some of the richer foods on the table by including it!

4 cups thinly sliced cucumbers 1 large onion, thinly sliced, and separated into rings 1 cup water 1 cup vinegar, plain or flavored 1 tsp celery seed 1/2 tsp garlic powder (or 1 tbspn chopped fresh garlic) 1/2 tsp salt

If the cucumbers are waxed, peel them before slicing. If they are not waxed and are chemical-free, leave the skin on. With a fork, score the sides of each cucumber, creating a ruffled edge. Slice thinly. Layer the sliced cucumbers and onion in a large bowl. Combine the remaining ingredients and blend thoroughly. Pour the dressing over the cucumbers. Cover and chill at least 2 hours. Use a slotted spoon to serve.

Serves 6



291

Marinated Mushrooms 1 lb small Fresh Mushrooms 3/4 cup wine vinegar 1/2 cup salad oil 1/4 cup water 1 bay leaf, broken 1 tsp fennel seeds, crushed 1/4 tsp salt 1/8 tsp seasoned pepper 1 clove garlic, pressed 1 Tbs parsley, minced

Rinse mushrooms quickly or wipe with damp paper towels. Combine the remaining ingredients except garlic and parsley and boil for 5 minutes. Pour over mushrooms and stir well. Add garlic. Cover and refrigerate at least 12 hours. Stir or turn occasionally. Sprinkle with parsley, drain and serve.

Serves 6



292

Marionberry Jam 4 cups mashed marionberries 7 cups sugar 1/2 bottle liquid pectin

Combine mashed berries and sugar in large pan. Mix well. Place over high heat and bring to a full boil stirring constantly. Boil hard for one minute. Remove from heat, stir in liquid pectin, and stir and skim for 5 minutes. Ladle into hot sterilized jars, seal and process in a boiling water bath for five minutes.

Serves 16



293

Marshmallows confectioners' sugar or more for dusting 2 Tbs plus 2 1/2 teaspoons or 3 1/2 envelopes unflavored gelatin 1/2 cup cold water 2 cups granulated sugar 1/2 cup light corn syrup 1/2 cup warm water about 115°F 1/4 tsp salt 2 egg whites 1 tsp vanilla

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners' sugar. In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over cold water and let stand to soften. In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F., about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about 6 minutes if using standing mixer or about 10 minutes if using hand-held mixer. In a large bowl with cleaned beaters beat whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectionersÕ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least 3 hours, and up to 1 day. Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week.

Serves 96

Nutrition Facts

294



295

Melon In Mint Sauce 1 cup low-fat sour cream 2 Tbs minced mint 2 Tbs sugar 1/4 tsp cardamom 1 cup cubed cantaloupe 1 cup cubed honeydew melon 1 cup cubed watermelon

Combine the first four ingredients in a small bowl and mix well. Add to the melon, toss lightly, and chill for several hours before serving. Serves 6



296

Mexican Frittata 4 cups leftover Spaghetti, Thin Spaghetti, or Vermicelli (about 8 oz. uncooked) 1 8 oz. carton egg substitute 1 cup evaporated skim milk 1 cup shredded, reduced-fat Cheddar cheese 1 4 oz. can chopped green chiles, drained 1/2 cup sliced scallions 1/2 tsp ground cumin 1/2 tsp salt Vegetable oil cooking spray

Combine first 8 ingredients in a large bowl; set aside. Spray a 9-inch non-stick skillet with cooking spray and heat over medium-high heat. Pour 1/3 of the pasta-egg mixture into the pan and cover. Cook 4 to 5 minutes until set and lightly golden. Slide out onto a plate, invert the skillet over the frittata on the plate, and flip the frittata back into the skillet. Cook another 3 to 4 minutes, covered. Remove to a serving dish and keep warm. Repeat with remaining mixture. Top each frittata with salsa and serve immediately

Serves 4



297

Mock Hollandaise Sauce 1 cup mayonnaise 2 egg whites 2 Tbs lemon juice 1/2 tsp dry mustard 1/4 tsp salt

In small saucepan, with a wire whisk, beat mayonnaise, egg whites, lemon juice, dry mustard, and salt until smooth. Stirring constantly, cook over medium-low heat until thick, but do not boil. Serve over vegetables or fish.




298

Morning Star Granola 3 cups old-fashioned oats shredded coconut ground cinnamon 1 cup chopped nuts 1/4 cup honey 2 Tbs butter, melted 1 tsp vanilla extract 1 cup raisins or chopped dried fruit Diced apples Plain or vanilla yogurt

In a large ungreased baking pan, combine oats, coconut and cinnamon; mix well. In a small bowl, combine nuts, honey, butter and vanilla. Pour over oat mixture in pan. Bake at 350°F for 15 to 20 minutes, or until lightly browned, stirring several times. Remove from oven; stir in raisins. Cool in pan. To serve, top with diced apples and yogurt.

Serves 6



299

Moroccan Lentil and Chickpea Soup 2 cups drained, canned chickpeas a pinch of saffron threads, pulverized 1 tsp ground turmeric 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1 tsp black pepper 1 stick (1/4 cup) margarine 3/4 cup chopped celery 2 medium yellow onions, chopped 1 cup chopped leaves and stems of fresh cilantro 1 large can Italian plum tomatoes, seeded, drained, and chopped Juice from canned tomatoes 2 tsp salt 3/4 cup lentils, rinsed 2 quarts water 1/2 lemon Thin slices of lemon

Melt the margarine in a large pot, then cook the spices, celery, and chopped onions over medium heat for 5 minutes - do not brown. Add the cilantro and tomatoes with juice and cook for another 15 minutes. Add the water, lentils, chickpeas and salt. Bring to a boil and simmer, partially covered, for about 2 hours (or until the chickpeas are cooked). Just before serving, stir in the lemon juice and garnish with reserved cilantro sprigs and lemon slices.

Serves 4



300

Mushroom & White Bean Ragout 1 1/2 lbs fresh white mushrooms 3 Tbs oil 1 cup diced onion 1 1/2 tsp Italian seasoning 3/4 tsp salt 1 can (15 to 19 ounces) white beans (cannellini), rinsed and drained 1 can (14.5 ounces) stewed tomatoes, lightly crushed 1/4 cup Parmesan cheese

If mushrooms are large cut in halves. In a large skillet over medium heat, heat oil until hot. Add mushrooms, onion, Italian seasoning and salt; cook until mushrooms are tender, stirring occasionally, about 6 minutes. Add stewed tomatoes and white beans to skillet; heat through. Stir in Parmesan cheese.

Serves 6



301

Mushroom and Basil Wine Sauce 2 Tbs Olive Oil 12 oz Fresh White Mushrooms, sliced 4 oz Fresh Shiitake Mushrooms, sliced 1 cup Sweet Red Bell Pepper, thinly sliced 2 tsp Garlic, minced 1/2 cup White Wine, dry 1 Chicken Bouillon cube 1 Tbs Cornstarch 1/4 cup Green Onions, sliced (scallions) 1/4 cup Fresh Basil Leaves, thinly sliced 1 Tbs Oyster Sauce 1 pinch Ground Red Pepper

In a large skillet over high heat, heat oil until hot. Add white and shiitake mushrooms, red bell pepper and garlic; cook, stirring occasionally, until mushroom liquid has nearly evaporated, about 6 minutes. Add wine and boullion cube; cook, stirring occasionally, until wine is slightly reduced and boullion cube dissolves, about 4 minutes. Meanwhile, in a cup combine cornstarch and 1 cup water until smooth. Add to skillet, along with green onions, basil, oyster sauce and ground red pepper. Bring to a boil, stirring constantly until lightly thickened and clear; about 1 minute.

Serves 8



302

Mushroom and Nut-Stuffed Onions Large, round onions work best for stuffing. Apple in the stuffing add sweetness; rice adds nuttiness too.

6 large sweet onions (such as Vidalia, Walla Walla, or Maui) 1 tsp cooking oil 3/4 cup chopped mushrooms 1 small carrot, finely chopped 1/4 tsp pepper 2 Tbs margarine or butter 1/2 cup apple cider or apple juice 1 medium tart baking apple, cored and finely chopped 1/2 cup cooked wild rice or long grain rice 1/3 cup finely chopped hazelnuts 1/4 tsp salt 1 cup soft whole wheat bread crumbs 1 Tbs snipped fresh basil 1/3 cup apple cider

Cut a thin slice from the bottom and top of each onion, leaving onion skins on. Scoop out onion centers, leaving about 1/4-inch-thick shells. Finely chop enough of the removed onion centers to measure 1/3 cup. Brush onions with oil. For filling, in large skillet cook the 1/3 cup reserved onion centers, mushrooms, carrot, and pepper in 1 tablespoon of the margarine for 5 minutes. Slowly add the 1/2 cup cider. Stir in apple, rice, nuts, and salt; cook for 1 minute more. Remove from heat. Stir in 1/2 cup of the bread crumbs and basil. Spoon filling into each onion shell. Arrange stuffed onions in a 2-quart rectangular baking dish. Pour the 1/3 cup apple cider around stuffed onions. Bake, covered, in 350 degree F oven about 40 minutes or until onions are tender. Melt remaining margarine and stir together with remaining bread crumbs; sprinkle over onions. Bake, uncovered, for 5 to 15 minutes more or until onions are tender. Remove outer skins before eating. Makes 6 side-dish servings.


Nutrition Facts

303



304

Mushroom and Wine Steak Sauce 4 oz Fresh Mushrooms 3 Tbs Butter or Margarine, divided 1/4 cup Onion, chopped 1 clove Garlic, minced 1 10 1/2 oz. can Condensed Beef Broth 1 1/2 Tbs Tomato Paste 1/8 tsp Ground Black Pepper 2 tsp Cornstarch 1 Tbs Cold Water 2 Tbs Dry Red Wine

Rinse, pat dry and slice mushrooms (makes about 1 ¼ cups). In a saucepan melt butter. Add mushrooms, onion and garlic; sauté until golden, about 5 minutes. Stir in broth, tomato paste and black pepper. Bring to the boiling point. Reduce heat and simmer, covered, for 10 minutes. Blend cornstarch with water. Mix some of the hot mushroom sauce into cornstarch mixture and return to saucepan; cook and stir until clear and thickened. Stir in wine. Cook until hot.

Serves 8



305

Mushroom Biscuits 1/2 lb mushrooms 2 Tbs butter or margarine 1/4 cup finely chopped onion 1/4 tsp ground thyme 1/8 tsp ground white pepper 2 cups biscuit mix 2/3 cup milk

Rinse, pat dry and coarsely chop mushrooms (makes about 3 cups). In a medium skillet, heat butter. Add mushrooms and onion; saute until lightly browned about 5 minutes, stirring occasionally. Sprinkle with thyme and white pepper. Cool slightly. Blend mushroom mixture into biscuit mix. Add milk and stir until well mixed. Drop by the tablespoonful onto greased cookie sheets 2 inches apart. Bake in a preheated oven (450 degrees) 12 minutes or until nicely browned.

Serves 18



306

Mushroom Chili 2 Tbs vegetable oil 1 cup chopped onion 1 Tbs minced garlic 2 Tbs chili powder 1 tsp ground cumin 1 1/2 lbs fresh white mushrooms, sliced (about 9 cups) 8 oz fresh shiitake mushrooms (stems removed), sliced (about 2-1/2 cups) 1 can (about 14-1/2 ounces) stewed tomatoes 1 can (about 19 ounces) white kidney beans, rinsed and drained 1/2 cup sliced ripe olives

In a large saucepan heat oil until hot. Add onion and garlic. Cook, stirring frequently, until onion is tender, about 5 minutes. Stir in chili powder and cumin; cook until fragrant about 30 seconds. Add white and shiitake mushrooms; cook, stirring occasionally, until mushrooms are tender, 6 to 8 minutes. Add tomatoes, beans, olives and 1/2 cup water. Simmer uncovered, to blend flavors, about 10 minutes

Serves 4



307

Mushroom Ragout 3 Tbs oil 1 1/2 lbs fresh white mushrooms 1 large diced onion 1 1/2 tsp Italian seasoning 3/4 tsp salt 1 can (14.5 ounces) stewed tomatoes 1 can (15 to 19 ounces) white beans, drained 1/2 cup Parmesan cheese, divided

In a large skillet over medium heat, heat oil until hot. Add mushrooms, onions, Italian seasoning and salt; cook until tender, stirring occasionally, about 12 minutes. Add stewed tomatoes and white beans to skillet, heat through, stir in 1/4 cup of parmesan cheese and serve over pasta. Sprinkle the remaning cheese over the top of the dish.

Serves 6



308

Mushrooms Parmesan 1 lb fresh mushrooms, whole 3 Tbs butter or margarine 3 Tbs Parmesan cheese, grated 1/8 tsp pepper

In a large skillet melt butter; add mushrooms, a few at a time, and cook over medium-high heat until golden. Shake pan frequently during cooking. Sprinkle with cheese and pepper; cook 1 minute longer. Serves 4



309

Nacho Stuffed Shells 32 to 36 Jumbo Shells (12-oz. package), uncooked 3/4 lb extra-lean ground beef 1.25-oz. package low-sodium taco seasoning mix 1 cup water 16-oz. can refried beans with chilies 1 cup low-fat cheddar cheese, shredded 3/4 cup mild, medium or hot picante sauce 8-oz. can low-sodium tomato sauce 2-oz. can sliced ripe olives, drained 1/2 cup thinly sliced green onions Optional Garnishes Low-fat sour cream Low-fat grated Cheddar cheese Chopped jalapeños Chopped cilantro Salsa Guacamole

Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell). Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally. Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately. Garnish as desired.

Serves 8


310


311

Nectarine Barbecue Sauce 4 fresh California nectarines 1/4 cup rice wine vinegar OR white vinegar 1/4 cup tomato paste 2 Tbs sugar 1 1/2 Tbs Worcestershire sauce 2 tsp minced garlic 1/4 tsp hot sauce 1 tsp julienne cut orange peel

Slice nectarines. Set aside 1 cup slices. In a blender or food processor, whirl until smooth remainder of the nectarines with vinegar, tomato paste, sugar, worcestershire sauce, garlic and hot sauce. Stir in orange peel. Remove about 1/3 cup sauce to baste over flank steak or other beef steak for last few minutes barbecuing. Add remaining nectarine slices to remaining sauce and pass with beef.

Serves 4



312

Nectarine Fiesta Nachos 1 6-inch flour tortilla water 3/4 tsp sugar 1/8 tsp cinnamon 1 cup frozen nonfat vanilla or peach yogurt 4 sliced fresh California nectarines 1/2 cup blueberries, sliced strawberries, raspberries, blackberries, or any mixture of berries desired

To prepare nachos, brush tortilla with water. Cut into 8 wedges. Combine sugar and cinnamon; sprinkle over tortilla. Bake on ungreased cookie sheet at 350 degrees F for 10 minutes. Cool. On 4 dessert plates, arrange nectarine slices around scoop of frozen yogurt. Sprinkle with berries. Arrange 2 nacho wedges with each dessert.

Serves 4



313

Nectarine Spread 4 diced fresh California nectarines 1/3 cup apple juice 2 Tbs honey 1 Tbs lemon juice

Place all ingredients in a blender or food processor. Whirl until combined. Place in a 9-inch microwave-safe dish. Microwave, uncovered on HIGH for 16 minutes. Stir every 4 minutes, until thickened. Serve on toast, bagels and muffins with a glass of orange or apple juice.

Serves 4



314

New England Turkey Chowder 1 Tbs margarine 1/2 cup onion chopped 1 cup celery finely chopped 2 cups turkey broth or reduced-sodium chicken bouillon 2-1/2 cups potatoes diced 1/2 tsp salt 1/4 tsp white pepper dash cayenne pepper 1/4 cup cornstarch 2 cups cooked turkey diced 2 cups skim milk

In a 3-quart saucepan, melt margarine. Saute onions and celery until soft. Add broth, potatoes and seasonings; bring to a boil. Cover and reduce heat to simmer. Cook for 10 to 15 minutes, or until potatoes are tender. Stir in turkey. In a medium bowl, combine cornstarch and milk. Stir into soup and cook until thickened.

Serves 4



315

New Orleans Barbecue Sauce 1/3 cup bourbon or whiskey 1 tsp cornstarch 2/3 cup orange juice 1 Tbs orange rind grated 3 Tbs molasses 1 cup Basic barbecue sauce Basic Barbecue Sauce 1 Can (8 ounces) tomato sauce 3 Tbs Worcestershire sauce 1/2 cup vegetable oil 1/4 cup cider vinegar 3 tsp dry mustard 3 Tbs brown sugar 2 tsp chili powder 2 tsp sugar 1/2 tsp garlic powder 2 Tbs dried minced onion 1/2 tsp salt 1/4 tsp black pepper

Blend cornstarch and bourbon until smooth. Combine with all remaining ingredients in a small saucepan. Cook and stir over moderate heat until sauce boils; reduce heat and simmer 10 minutes. Basic Barbecue Sauce Combine all ingredients and let stand for at least 10 minutes.

Serves 6

Nutrition Facts Nutrition (per serving): 29.0 calories; 31% calories from fat; 1.0g total fat; 0.0mg cholesterol; 40.0mg sodium.


316

No-Bake Peanut Butter Treats 1/2 cup reduced-fat creamy peanut butter 2 Tbs unsweetened apple juice 1 tsp vanilla extract 1/8 tsp ground cinnamon 1/2 cup raisins 4 two-inch graham cracker squares, crushed 1/2 cup cornflake cereal 1 Tbs powdered sugar

In a large mixing bowl, cream together peanut butter, apple juice, vanilla extract, and cinnamon. Stir in raisins, graham crackers, and cereal. Roll mixture into 1 1/2-inch balls and place on baking sheet. Refrigerate 1 hour, then roll each ball in powdered sugar to coat. Store in tightly covered cookie tin in refrigerator will maintain freshness for 3 to 4 days. This recipe yields 10 servings. Serving size: 1 treat. Exchanges Per Serving: 1 Carbohydrate, 1 Fat.

Serves 10



317

Northwest Chili At the core of this chili are the Northwest’s chickpeas and lentils.

1 cup chopped onion 2 large garlic cloves, minced 1 1/2 Tbs canola oil 1 cup dry lentils, rinsed 1 cup diced potato 1/2 cup shredded carrots 1 green bell pepper, seeded and chopped 1 Tbs chili powder, or to taste 2 1/2 cups water 2 tsp beef bouillon granules or 2 beef bouillon cubes 1 141/2-ounce can tomatoes 1 8-ounce can tomato sauce 1 15-ounce can chickpeas, drained and rinsed, or about 2 cups boiled 1/4 tsp crushed red pepper, or to taste Salt, to taste Freshly ground pepper, to taste

In a large, heavy saucepan, cook onion and garlic in oil for 3 to 4 minutes. Add lentils, and stir to coat them with oil. Add potatoes, carrots, bell pepper, chili powder, water, and bouillon. Bring to a boil. Reduce heat, cover, and simmer about 25 minutes, or until lentils are tender. Add tomatoes, breaking them up as you do, and tomato sauce, chickpeas, and red pepper. Simmer for another 15 minutes. Season to taste with red pepper, salt, and black pepper.

Serves 6



318

Nutty Toasted Snack Mix 1 cup whole natural almonds 2 cups wheat, rice or corn squares cereal 1 1/2 cups small pretzels 1 cup toasted oat cereal 1 cup sesame sticks, optional 2 tsp garlic powder 1/4 cup butter melted

Spread almonds in a single layer in shallow pan. Place in cold oven; turn oven to 350 degrees and bake 8 to 12 minutes, stirring occasionally, until lightly toasted. Remove from pan to cool. Toss together almonds with remaining ingredients except butter. Drizzle with butter and toss to coat evenly. Spread mixture in a shallow pan and bake at 350 degrees, 10 minutes, stirring occasionally, until lightly toasted. Cool. Store in airtight containers.

Serves 12



319

Ojai Valley Inn Tortilla Soup 4 corn tortillas, coarsely chopped 1 1/2 lbs large tomatoes, quartered 1 medium onion, quartered 1/2 cup plus 3 tablespoons vegetable oil 6 garlic cloves, finely chopped 8 cups chicken stock or canned low-salt broth 1/4 cup tomato paste 1 Tbs chopped fresh cilantro 1 Tbs ground cumin 2 tsp ground chili powder 2 bay leaves 3 corn tortillas, cut into 2-inch-long, 1/4-inch-wide strips 1 cup diced, cooked chicken 1 avocado, peeled, pitted, diced 1 cup shredded Cheddar cheese sour cream

Puree tomatoes and onion in processor until mixture is as smooth as possible. Heat 3 tablespoons vegetable oil in heavy, large saucepan over medium heat. Add chopped tortillas and garlic and saute 2 minutes. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate.) Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden, about 3 minutes. Transfer to paper towels and drain well. Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips, chicken, avocado, cheese and sour cream.

Serves 6


Recipe Source

320

Source: Tortilla Industry Association

321

Oktoberfest Savory Pot Roast Introduce family and friends to a new version of an old favorite -- pot roast. This one-pot meal is juicy and tender and full of flavor.

3 lbs brisket or blade pot roast 2 Tbs Dijon mustard 2 Tbs brown sugar 2 cloves garlic, crushed 1/4 tsp nutmeg 3 large onions, sliced 1 cup each: beer or ale and beef stock 6 carrots, peeled and quartered 3 parsnips, peeled and quartered 6 to 8 medium new potatoes

Place roast in oven-proof dish. Combine next 4 ingredients in a small bowl, spread mixture over roast and layer with onions. Pour beer and stock over top and season with salt and pepper. Cover and place in preheated oven at 170 C (325 F) oven for 11/2 hours. Add vegetables around beef and cook covered for another 11/2 hours, removing lid for last 20 to 30 minutes to brown roast. Remove beef and vegetables to serving platter and thicken juices with 15 mL (1 tbsp) cornstarch blended with cold water. Bring to a boil stirring to thicken and serve over roast.

Serves 8

Nutrition Facts Nutrition (per serving): 467.0 calories; 32% calories from fat; 17.0g total fat; 0.0mg cholesterol; 31.0g protein.


322

One Pot Tuna Pasta 8 oz Elbow Macaroni, Medium Shells or other medium pasta shape, uncooked 2 1/2 cups water 2 chicken bouillon cubes 1/8 tsp black pepper 1 tsp fresh basil leaves 1 4-oz. jar pimento 1 9-oz. package frozen cut green beans 1 cup skim milk 4 oz low-fat Cheddar cheese, grated 1 6 1/8-oz. can white albacore tuna packed in water, drained 1/4 cup chopped fresh parsley

Bring water, bouillon cubes, pepper and basil leaves to a boil in a 4-quart pot. Gradually add pasta so that water continues to boil. Cover and simmer for 7 minutes, stirring occasionally. Meanwhile, dice pimento. Stir diced pimento, green beans and milk into pot; cover and simmer 6 to 8 minutes or until pasta and beans are tender. Stir in cheese, tuna and parsley until cheese is melted. Serve immediately.

Serves 4



323

Orange Date Shake 1/2 cup whole, pitted dates 1/2 cup orange juice 3 scoops vanilla frozen yogurt

Combine dates and orange juice in blender and puree until dates are finely chopped. Add frozen yogurt; blend until just combined.

Serves 1



324

Orange Jalapeno Jelly 1 1/2 cups freshly squeezed Texas Orange juice 2 fresh jalapeno peppers, seeded and minced 1 jar (4 ounces) pimentos, well drained 5 Tbs minced green bell pepper 1 cup white wine vinegar 6 1/2 cups sugar 3 (3 ounce) packages liquid fruit pectin

Combine all ingredients except pectin in large kettle or Dutch oven. Stir well. Bring to hard rolling boil, and boil 1 minute, stirring constantly. Remove from heat and let stand 5 minutes. Skim foam from top with metal spoon. Add pectin and stir well. Quickly ladle into hot, sterilized 1/2 pint jars, leaving 1/4-inch headspace. Wipe rims of jars with damp cloth; cover at once with metal lids and screw bands; seal tightly. Process filled jars in hot water bath; or refrigerate immediately after cooling. Turn jars frequently during cooling to distribute pepper evenly throughout jelly.

Serves 36



325

Pan Gravy 1/4 cup pan drippings from roast turkey 1/4 cup all-purpose flour 1 1/2 cup chicken broth or water

After transferring roast turkey to a serving platter, pour pan drippings into a large measuring cup. Skim and reserve fat from drippings. Pour 1/4 cup of the fat into a medium saucepan (discard remaining fat). Stir in flour. Add enough broth or water to remaining drippings in the measuring cup to equal 2 cups; add all at once to flour mixture in saucepan. Cook and stir over medium heat until thick and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Makes 2 cups (8 to 10 servings).




326

Parfait Cups 6 fresh California peaches, divided 2 8-ounce containers nonfat peach yogurt 2 Tbs honey 6 Tbs nonfat granola

Cube 3 peaches. In a blender or food processor, combine 3 cubed peaches with yogurt and honey until smooth. Turn mixture into freezer container and freeze. When frozen, break up, turn into metal bowl and beat to get a smooth frosty mixture. Turn into 6 plastic cups. Sprinkle layer of granola over, cover with plastic wrap and freeze until ready to use. Slice remaining 3 peaches. Top parfait with peaches and serve.

Serves 6



327

Parmesan Triangles Try these crispy Parmesan snacks the next time your friends drop in.

1 Tbs olive oil 1 Tbs water 1 garlic clove, minced 1 tsp Italian seasoning 25 wonton wrappers, cut in half to form triangles 2 Tbs grated Parmesan cheese

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray coating. Set aside. In a small bowl, stir together the oil, water, garlic, and Italian seasoning. Set the wonton wrappers on the baking sheet in a single layer. With your finger, spread the oil mixture over the wonton triangles. (If the mixture begin to separate, stir again.) Sprinkle with the cheese. Bake for 3 to 4 minutes until the triangles have crisped. Cool in pan on a wire rack, or serve warm. Triangles will keep for up to a week in an airtight container.

Serves 10



328

Pasta Chowder 2 cups Small Shells, Ditalini or Stars, uncooked 3 Tbs margarine 1 small onion, chopped 1 clove garlic, minced 4 cups milk 2 Tbs chopped fresh parsley 1 1/2 cups shredded Cheddar cheese 2 6 1/2-oz. cans minced clams, undrained Salt to taste Pepper to taste

Prepare pasta according to package directions; drain. In large saucepan or Dutch oven, melt margarine. Add onion and garlic. Cook until tender. Stir in remaining ingredients, except pasta. Cook over medium heat, stirring constantly, until soup is hot and cheese melts. Do not boil. Stir in pasta. Heat through.

Serves 6



329

Pasta Stew with Rosemary Pork 8 oz Ditalini, Orzo or Alphabets, uncooked 1 tsp vegetable oil 1 lb lean, boneless pork loin, cut into 3/4-inch cubes 1/8 tsp ground red pepper 1/8 tsp black pepper 1 cup chopped onion 1/2 cup chopped celery 3 13 1/4-oz. cans fat-free, low-sodium beef broth 1 1/2 Tbs minced fresh rosemary or 1 1/2 tsp. dried rosemary 1/2 tsp salt 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups) 2 cups chopped fresh spinach 2 Tbs lime juice

Heat oil in a large Dutch oven or pot until hot. Add pork; cook until no longer pink, about 4 to 5 minutes. Drain well. Toss pork with red and black pepper in a bowl; set aside. Add 1/4 cup beef broth to pot; add onion and celery, and cook until tender. Add pork, remaining beef broth, rosemary and salt. Bring to a boil. Add pasta and sweet potatoes and boil, stirring occasionally, for 10 to 15 minutes or until pasta is done. Stir in spinach and lime juice. (Stew will continue to absorb liquid.) Serve immediately.

Serves 6



330

Pasta with (Turkey) Sausage and Pepper Meatballs 1 lb Rigatoni, Ziti or other medium pasta shape, uncooked Meatballs: 8 oz lean ground beef 8 oz turkey sausage, casings removed 1/2 cup minced onion (1 small) 1/2 cup diced red bell pepper (1/2 medium) 2 large egg whites 1 1/2 cups fresh bread crumbs (about 3 slices) 2 Tbs minced fresh parsley 1 tsp fennel seeds 1/2 tsp salt 1/4 tsp pepper Sauce 1 tsp vegetable oil, divided

Place all meatball ingredients in a medium bowl. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2-inch balls. Pour the tomato sauce into a large, heavy-bottom saucepan and bring it to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes. While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve.

Serves 6



331

Pasta with Tomato Meat Sauce 1 lb of your favorite pasta shape, uncooked 8 oz lean ground beef 1 medium onion, chopped 2 cloves garlic, minced 6 large tomatoes, peeled, seeded and diced 1/2 to 1 tsp. salt 1/2 tsp dried oregano 1/2 tsp dried basil 1/2 tsp sugar 1/4 cup red wine

Prepare pasta according to package directions. While pasta is cooking, combine beef, onion and garlic in a large skillet; cook until meat is no longer pink. Set aside. In blender, combine remaining ingredients; process for 30 seconds. Add tomato mixture to meat; simmer about 20 minutes. When pasta is done, drain well. Add the sauce to the pasta and serve.

Serves 4



332

Pea and Pesto Soup 1 cup green or yellow split peas, rinsed 2 to 3 Tbs. prepared pesto 2 1/2 cup water 1 cup sliced zucchini 1 (14 1/2 oz.) can chicken broth 1 cup chopped green onions

Combine peas, broth, and water in a large saucepan, bring to a boil. Reduce heat, cover, and simmer 15 minutes. Stir in pesto, zucchini, and green onions, simmer 5 to 10 minutes. Garnish with shredded Parmesan cheese, if desired.

Serves 4



333

Peach Foldup Tart 3 cups sliced fresh California peaches 1/4 cup sugar 1 Tbs all-purpose flour 2 Tbs fresh lemon juice 1 sheet prepared puff pastry dough, 10x16 inches and 1/4 inch thick, thawed 1 Tbs unsalted butter, cut into small pieces

Preheat an oven to 375F. In a bowl, combine the peaches, sugar and flour and toss to mix. Add the lemon juice and stir to combine. On a floured work surface roll out the puff pastry into a 15-inch round about 1/4 inch thick. Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter. The fruit will be stacked high but will reduce in volume as it cooks. Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary. Dot the top of the fruit with the butter pieces. Bake until the pastry is puffed and golden brown, about 30 minutes. Do not undercook. Serve hot, cut into wedges.

Serves 6



334

Peanut Butter "Play-dough" This wondeful snack can be rolled and shaped like its toy counterpart-- but it is safe and delicious to eat when you are done. Be sure to cover your play surface first and wash your hands before and after.

1 cup smooth peanut butter 1/2 cup honey 1 cup powdered milk

Mix all ingredients into a workable dough. Serves 4


Recipe Source Author: Carolyn Roeters Source: Living Cookbook Staff

335

Peanut Butter and Plum Sandwich 1 medium fresh California plum 2 slices sandwich bread peanut butter

Thinly slice plum. Spread peanut butter on bread slices. Layer one side of bread with plum slices and lay other piece of bread over it. Cut sandwich diagonally into triangles.

Serves 1



336

Peanut Butter Cookies 1/4 cup low-calorie margarine 1/4 cup creamy peanut butter 2 Tbs brown sugar substitute 1 egg substitute equivalent 1/4 cup water 1 tsp vanilla 1 1/2 cups flour 1 tsp baking soda 1/2 tsp baking powder

In a food processor or by hand, cream together the margarine, peanut butter, and sugar substitute. Add the egg, water, and vanilla and continue to mix until well blended. Combine the flour, baking soda, and baking powder in a sifter; sift dry ingredients into creamed mixture and mix until completely blended. Refrigerate overnight. Lightly spray cookie sheets with nonstick cooking spray. Drop teaspoonfuls onto cookies sheets and press with the tines of a fork to flatten each cookie. (Use cookie cutters to create decorative cookies if you prefer.) Bake the cookies at 375 degrees for 12 to 15 minutes, remove from the oven, and let them cool on racks.

Serves 14



337

Peanut Butterscotch Crispies These no-bake crunchy treats are easy to make and store, but the best feature is that they're delicious and loved by kids of all ages.

1 2/3 cups (11-ounce package) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels 1/4 cup peanut butter 3 cups corn flakes 1/2 cup raisins (optional)

Microwave morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in corn flakes and raisins. Drop by rounded tablespoon onto waxed paper-lined baking sheets. Chill for 20 minutes or until set. Store in airtight container.




338

Peanut Honey Huggers 1/2 cup honey 2 Tbs butter or margarine 1 tsp ground cinnamon 4 cups roasted, salted peanuts

Combine honey, butter and cinnamon in a 2-quart microwave-safe container; microwave at HIGH (100%) 4 to 5 minutes or until microwave-safe candy thermometer reaches 235 °F Stir in nuts; mix thoroughly to coat. Microwave at HIGH 5 to 6 minutes or until foamy; stir after 3 minutes. Spread in single layer on foil sprayed with non-stick vegetable spray. Cool. Break into small pieces.




339

Peanutty Honey Goo 1 cup natural peanut butter 2/3 cup whipped honey

Gradually stir peanut butter into honey; mix thoroughly. Serves 12



340

Pear-Walnut Muffins Brown sugar and walnuts make a crunchy stir-together topping.

1-1/2 cups all-purpose flour 1/2 cup packed brown sugar 2 tsp baking powder 1 tsp ground cinnamon 1/2 tsp ground ginger 1/8 tsp salt 1 egg 1/2 cup cooking oil 1/8 tsp salt 1/2 cup plain low-fat yogurt 1/2 tsp vanilla 1 pear, cored and finely chopped 3 Tbs finely chopped walnuts 2 Tbs brown sugar

In a mixing bowl stir together flour, the 1/2 cup brown sugar, baking powder, cinnamon, ginger, and salt. Make a well in center of flour mixture. In a bowl beat egg; stir in oil, yogurt, and vanilla. Add all at once to flour mixture; stir just till moistened. Stir in pear. Lightly grease twelve muffin cups or line with paper bake cups; fill two-thirds full. For topping, combine walnuts and the 2 tablespoons brown sugar; sprinkle onto batter in cups. Bake in a 400 degree F. oven about 20 minutes or till golden. Serve warm.

Serves 12



341

Penne with Zucchini and Parmesan 1 lb Penne, Mostaccioli or other medium pasta shape, uncooked 1 lb medium zucchini 2 Tbs butter or margarine 1 Tbs olive or vegetable oil 1 large clove garlic, minced 1/4 tsp hot red pepper flakes or to taste 2/3 cup freshly grated Parmesan cheese Grated Parmesan cheese to taste

Cook pasta according to package directions. While pasta is cooking, grate zucchini. Heat butter and oil together in large skillet until mixture begins to bubble. Add grated zucchini and cook about 3 minutes. Add garlic and cook 1 more minute, stirring constantly. Stir in hot pepper flakes and 2/3 cup of grated Parmesan cheese. Heat 1 minute more. When pasta is done, drain well. Toss skillet mixture with pasta. Top with additional Parmesan, if desired.

Serves 4



342

Pesto Freshness is vital to basil's alluring flavor. Fresh basil is commonly available in supermarkets, but avoid plants with black or wilted leaves. If you grow your own, pick it the morning of the day you intend to use it, and place cut stems into a glass of water.Pesto's simplicity is sublime- a perfect sauce of raw basil, pinenuts, extra-virgin olive oil, and grated cheese. Enjoy pesto tossed with fettuccine, spread on bread, or put atop a fresh-vegetable soup.

2 large handfuls basil leaves, about 3 cups 3 Tbs Parmesano-Reggiano 1-2 Tbs pinenuts 2 garlic cloves, chopped 1 cup extra-virgin olive oil salt freshly ground pepper

Pulse basil leaves, cheese, pinenuts, and garlic cloves in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified.

Serves 8



343

Pesto Sauce 2/3 cup olive oil 2 cups fresh parsley tightly packed 1/2 cup Parmesan cheese grated 2 cloves garlic 4 tsp dried basil 1 Tbs capers drained 1/8 tsp pepper

In a blender container or food processor bowl fitted with metal blade) combine olive oil, parsley, cheese, garlic, basil, capers and pepper. Blend or process for 30 seconds or until mixture is smooth. Store in covered container and refrigerate. Serves 16



344

Pickled Mushrooms 1 1/4 lbs Fresh mushrooms, rinsed 1 medium Bermuda or Spanish onion, sliced into rings 2/3 cup white vinegar 1/2 cup salad oil 0.13 tsp garlic powder 1 Tbs sugar 1 1/2 tsp salt 1 dash freshly ground pepper 1 dash hot pepper sauce 1 pinch parsley flakes 1 pinch sweet basil

Combine all ingredients. Boil 3 minutes. Serves 8



345

Picnic Fried Chicken 1/2 cup flour 2 tsp seasoned salt 2 tsp lemon pepper 1 1/2 tsp ground cinnamon 3 lbs fresh whole chicken, cut up 2 cups vegetable oil

Combine flour, seasoned salt, lemon pepper and cinnamon in a shallow bowl. Wash chicken pieces and pat dry. Dredge chicken in flour mixture to coat evenly, shake off excess. Preheat oven to 350°F. In a large skillet, heat oil until hot, about 375°F. Brown chicken on all sides. Remove to a shallow baking dish and bake, covered, for 30 minutes or until done. For crispier skin, remove cover during the last 10 minutes.




346

Pineapple 'n' Ham Sandwich Roll-Ups 6 corn tortillas (about 6 inches) 1 container (8 ounces) cream cheese with pineapple, softened 1/4 cup chopped walnuts or pecans 1/8 tsp pumpkin pie spice or ground cinnamon 1 package (6 ounces) thinly sliced ham (about 18 slices) 6-12 lettuce leaves

In small bowl, combine cream cheese, nuts and spice. Mix well. For each roll-up, briefly cook corn tortilla on both sides in non-stick skillet (about 1 minute). Do not brown. Cool slightly. Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2 inch of edge. Lay 3 thin slices of ham, overlapping across center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and wrap in plastic wrap.

Serves 18



347

Pineapple/Orange Turkey Ham Glaze 1 Can (16 ounces) pineapple tidbits drained, juice reserved 1 Tbs cornstarch 2 Tbs Dijon-style mustard 1/2 cup orange marmalade 1 4-Pound whole turkey ham

In small saucepan over medium heat combine pineapple juice with cornstarch. Stirring constantly, cook until mixture thickens and becomes glossy. Stir in mustard and marmalade. In a lightly greased 9-X 11-X 1-inch baking pan place ham. Spoon 1/4 glaze over ham and heat according to package directions, basting several times with glaze. Stir reserved tidbits into remaining glaze and heat throughout. To serve, slice ham and top slices with glaze.

Serves 8



348

Pita Pastrami Roll-Ups 4 mini whole wheat pitas split lengthwise 8 Tbs light cream cheese 1 package (8 ounces) turkey pastrami 8 dill pickle spears

On each pita half spread 1 tablespoon cream cheese; top with 1 slice pastrami. On edge of pita half, place pickle spear; roll up.

Serves 8



349

Pizza Turkey Triangles 1 lb ground turkey 1/2 cup onion finely chopped 1/2 tsp Italian seasoning 1/8 tsp pepper 1 cup prepared pizza sauce 2 9 1/2 oz tubes refrigerated pastry squares 1/2 cup Mozzarella cheese shredded

Preheat oven to 375 degrees F. In large non-stick skillet, over medium-high heat, saute turkey and onion 4 to 5 minutes or until turkey is no longer pink. Stir in Italian seasoning, pepper and pizza sauce. Simmer 5 minutes or until mixture thickens. Unroll pastry, separating each tube into 4 squares. Place on greased 10" x 15" x 1" jelly roll pan. Stretch pastry slightly to shape squares. Place 1/3 cup filling on one corner of each square. Sprinkle 1 tablespoon cheese over filling. Fold opposite corner of dough over filling and cheese to form a triangle; press edges with fork to seal. Cut 3 (1/2-inch) slits in top of each triangle to allow steam to escape. Back 12 to 15 minutes or until golden brown. Remove triangles from pan and cool on wire rack.

Serves 8



350

Plum-Plus Muffins nonstick cooking spray 1 14-ounce box oat bran muffin mix 3/4 cup apple juice 4 finely chopped (1 cup) fresh California plums 3/4 cup raisins

Preheat oven to 425 F. Lightly coat about 12 muffin cups with nonstick spray. In medium bowl, combine muffin mix and juice until just moistened. Stir in plums and raisins. Spoon batter into muffin cups full. Bake 14 minutes or until a toothpick inserted in center comes out clean. Remove muffins from pan and cool on wire rack.

Serves 6



351

Poached Pear Halves With Wine Sauce Whole nutmeg and cinnamon sticks add punch to these pears.

2 cups blush wine 1 cup apple juice 2 cinnamon sticks 1 whole nutmeg 3 whole cloves 6 d'Anjou pears, peeled, cored, and cut in half 2 Tbs cornstarch or arrowroot powder 1/4 cup cold water 1/4 cup sugar Mint sprigs, for garnish

Combine the wine, apple juice, cinnamon sticks, nutmeg, and cloves in a large skillet and heat to simmering. Add the pears, cut-sides down. Simmer, covered, for 10 to 15 minutes until the pears are tender. Carefully remove the pears and place them on serving dishes. Discard the spices. Heat the wine mixture to boiling. Mix the cornstarch or arrowroot powder with water and add to the wine. Boil, stirring constantly, until thickened. Remove the sauce from the heat and let stand for 2 to 3 minutes. Stir in the sugar. Spoon the sauce over the pears. Garnish with mint to serve.

Serves 6



352

Pork Basting Sauce 1 Tbs honey 1 Tbs dijon mustard 1 Tbs soy sauce 1 clove garlic, minced

In a small bowl, stir together ingredients. Grill thawed chops for approximately 8 to 10 minutes turning and basting frequently with sauce. For tenderloin: grill over medium high heat, turning and basting frequently for 30 to 35 minutes or until internal temperature reached 160°F.

Serves 2



353

Potato Turkey Collops Vegetable cooking spray 3 Medium potatoes unpeeled, cut into 1/4-inch slices 1 cup chopped onion 1/2 tsp pepper divided 1 tsp dried parsley divided 1/2 lb turkey ham cut into 1/2-inch cubes 1/2 cup skim milk 4 Slices turkey bacon cooked and diced 3 Tbs reduced-fat Cheddar cheese grated

In 1-quart round baking dish, sprayed with vegetable cooking spray, layer 1/3 of potato slices and top with 1/2 of the onions. Sprinkle over top 1/4 teaspoon pepper, 1/2 teaspoon parsley and 1/2 of the turkey ham. Repeat layers, ending with a layer of potatoes. Pour milk over top, sprinkle with diced bacon and cheese. Cover and bake at 350 degrees F. 45 minutes. Uncover and bake 3 to 5 minutes or until cheese has melted.

Serves 4



354

Power Bars A great pick-me-up any time of day, these bar cookies freeze well. They would be ideal for a Valentine's Day party at school.

3/4 cup butter or margarine 2 cups firmly packed brown sugar 2 cups all-purpose flour 2 cups old-fashioned or quick-cooking oats, uncooked 2 tsp baking soda 1 can (21 ounces) cherry filling and topping 2 Tbs granulated sugar 1 Tbs cornstarch 1/2 tsp almond extract

Put butter and brown sugar in a large mixing well. Beat with an electric mixer on medium speed 3 to 4 minutes or until well mixed. Combine flour, oats and baking soda. Add flour mixture to sugar mixture; mix on low speed until crumbly. Spread two-thirds of the oat mixture into the bottom of an ungreased 13x9x2-inch baking pan. Press down to make a firm layer. Puree cherry filling with an electric blender or food processor until smooth. Pour pureed cherry filling into a medium saucepan. Combine granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Stir in almond extract. Pour cherry mixture over oat layer; spread evenly. Top with remaining oat mixture. Bake in a preheated 350 oven 30 to 35 minutes, or until golden brown. Let cool before cutting into bars.

Serves 32



355

Presto Pesto Eggplant 1 small eggplant, thickly sliced into 1" circles 1 Tbs prepared pesto sauce 1 small tomato, diced Freshly-ground black pepper, to taste 1 Tbs Parmesan cheese 2 Tbs chopped fresh parsley

Preheat the oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking sheet. Be sure the sides are not touching. Coat the top of each slice with a thin layer of the pesto sauce. Top each slice with a portion of the diced tomato. Sprinkle with the pepper, then the cheese. Garnish with the parsley and bake for 15 minutes or until the eggplant is soft and the cheese is lightly golden. This recipe yields 2 servings. Serving size: 1/2 recipe. Exchanges Per Serving: 1 Starch or 3 Vegetable, 1/2 Monounsaturated Fat.

Serves 2



356

Provencal Mushroom and White Bean Stew 2 Tbs olive oil 1 lb fresh white mushrooms, sliced (about 5 cups) 1 cup chopped onion 1 tsp minced garlic 3/4 tsp dried thyme, crushed 2 cans (13-3/4 oz each) ready-to-serve chicken broth 1 can (14-1/2 oz) stewed tomatoes, cut into bite size pieces 1/4 cup dry white wine 2 cans (15 ozs each) white (cannellini) beans, drained

In a Dutch oven or large saucepot, heat oil until hot. Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes. Add chicken broth, tomatoes with their liquid and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans, heat until hot. Serve immediately with a mound of steamed rice, if desired.

Serves 4



357

Provencale Tarts For a fast, fancy edge, use a fluted pastry wheel to cut the puff pastry for these elegant cheese first-course appetizers.

1 17.3-ounce package frozen puff pastry (1 sheet) 2/3 cup purchased tapenade 16 cherry tomatoes, quartered 1 8-ounce package crumbled feta cheese Fresh herb sprigs (optional)

Thaw puff pastry according to package directions. Cut into sixteen 2-1/2-inch squares. Place each square in a 2-1/2-inch muffin cup. Place about 1 teaspoon of the tapenade on each square. Top with two cherry tomato quarters and some of the feta cheese. Bake in a 425 degree F oven for 12 to 15 minutes or until pastry is puffed and golden brown. Remove from muffin cups. Garnish with fresh herb sprigs, if desired. Serve warm. Makes 16 appetizer servings.



Recipe Source Source: Better Homes and Gardens

358

Pumpkin Pie 1 Can (16 ounces) solid pack pumpkin 1 Can (12 ounces) evaporated skim milk 2 eggs 2/3 cup sugar 2 tsp pumpkin pie spice 1 9-inch diameter pie shell unbaked

In large bowl combine pumpkin, milk, eggs, sugar and pumpkin pie spice. Pour into pie shell. Bake at 425 degrees F. 15 minutes. Reduce oven to 350 degrees F. and bake 40 to 50 minutes or until knife inserted in center comes out clean.

Serves 12



359

Pumpkin Won Ton This is an unusual, but very tasty, way to use pumpkin.

2 tsp peanut oil 2 tsp minced fresh parsley 2 garlic cloves, minced 1/2 cup minced onion 2 tsp lemon juice 1 tsp minced fresh rosemary 1 Tbs minced golden raisins 2 cups canned pumpkin 1 tsp cinnamon 18 won ton wrappers 1 Tbs peanut oil

Heat the oil in a skillet over medium-high heat. Add the parsley, garlic, and onion. Cook for about 5 minutes. Add the lemon juice, rosemary, raisins, pumpkin, and cinnamon. Take out one won ton wrapper at a time and place some of the filling in the center of the square. Fold in half evenly and pinch the ends closed. Or pull the bottom corners toward each other, overlap the tips, and pinch together. Cover finished won tons with a damp paper towel to keep them moist. Heat the oil in a nonstick skillet over medium-high heat. Add the won tons and saute until golden brown, about 2 to 3 minutes on each side.

Serves 6



360

Purple Cow 4 cups Oregon blackberries, fresh or frozen 1/2 cup sugar 1 cup orange juice 4 cups frozen yogurt or vanilla ice cream 2 cups crushed ice whole berries for garnish fresh mint leaves for garnish (optional)

Crush/puree berries and strain through a fine sieve. (If berries are frozen, partially thaw before crushing.) Combine puree with remaining ingredients, blend until smooth and pour into chilled glasses. Garnish with 2-3 berries, and fresh mint leaves if desired.

Serves 6



361

Quick & Easy Lasagna 12 oz ground beef 2-1/2 cups spaghetti sauce 6 lasagna noodles 1-1/2 cups cottage cheese 1-1/2 cups shredded mozzarella cheese (6 ounces) 2 Tbs grated Parmesan cheese (optional)

Cook meat in a large skillet over medium-high heat until no pink color is left in meat, stirring occasionally with a wooden spoon and breaking up the meat. Remove skillet from heat. Place colander over bowl. Spoon meat into colander and let fat drain into bowl. Return meat to skillet. Put fat in a container to throw away. Spoon 1 cup of the spaghetti sauce in the bottom of a 2-quart rectangular baking dish. Stir remaining spaghetti sauce into meat in skillet. Cook over medium heat until hot, stirring occasionally with a wooden spoon. Remove meat mixture from heat. Place 2 uncooked noodles on sauce in bottom of dish. Spread one-third of the meat mixture on top of noodles. Spread 3/4 cup of the cottage cheese over meat. Sprinkle 1/2 cup of the mozzarella cheese over cottage cheese. Add another layer of 2 uncooked noodles, one-third of the meat mixture, the rest of the cottage cheese, and 1/2 cup of the mozzarella cheese. Layer remaining uncooked noodles, meat mixture, and mozzarella cheese. Finally, sprinkle Parmesan cheese over top, if you like. Cover baking dish with foil. Bake in a 350 degree F oven for 1 hour. Remove from oven and let stand on a cooling rack with foil cover in place for 15 minutes. Carefully remove foil from dish so steam escapes away from you.

Serves 6

Nutrition Facts Nutrition (per serving): 430.0 calories; 41% calories from fat; 20.0g total fat; 0.0mg cholesterol; 928.0mg sodium; 33.0g carbohydrates.


362

Quick 40-Clove Chicken 6 (4-6 oz.) fresh boneless, skinless chicken breasts 1 tsp coarse salt 1 tsp freshly ground pepper 1/4 cup olive oil 40 cloves garlic, peeled 1/2 cup chopped fresh parsley

Preheat oven to 400°F. Season chicken all over with salt and pepper. Drizzle with oil and arrange in a single layer in a 13x9-inch baking dish. Scatter garlic cloves over chicken. Cover and bake 20 minutes. Sprinkle with parsley and bake, uncovered, 10 minutes longer.




363

Quick Chicken and Dumplings One of the original "comfort foods" that reminds us of home cooking; this is a recipe to please the whole family.

2/3 cup milk 2 cups buttermilk baking mix 2 Tbs chopped fresh parsley 3 (1-oz.) packages chicken gravy mix 3 cups cubed, cooked chicken breast 3 cups frozen mixed vegetables

Add milk to baking mix and parsley. Mix only until baking mix is moistened. Set aside. Prepare gravy mix according to package directions in skillet with cover. Add chicken and frozen vegetables and return to boil. Portion 6 large spoonfuls of dumpling dough onto hot mixture. Reduce heat, cover and simmer 10 to 12 minutes or until dumplings are cooked. Serve in shallow soup bowls.




364

Quick Chocolate Fudge Sauce Evaporated milk, semi-sweet chocolate chips and vanilla make a creamy chocolate sauce that's great over ice cream or brownies.

1 1/2 cups (12 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 2 tsp vanilla extract

Combine evaporated milk and morsels in medium, heavy-duty saucepan. Cook over low heat, stirring frequently, until morsels are melted. Remove from heat; stir in vanilla extract. Serve warm as a dipping sauce for fresh fruit or spoon over ice cream or cake. Store remaining sauce tightly covered in refrigerator.




365

Quick Fruit Leather 3 fresh California peaches, nectarines OR 6 fresh California plums 4 1/2 tsp granulated sugar plastic wrap, for microwave

In blender or food processor, blend fruit and sugar until smooth. Pour fruit puree into microwave-safe bowl and cook on HIGH 8 minutes or until puree is reduced by half. Lay a piece of microwave-safe plastic wrap on a 10-inch microwave-safe plate. Evenly spread 1/4 cup fruit mixture to a 6-1/2 inch diameter circle. Make sure edges are not too thin or they will scorch. Elevate plate on top of inverted (upside-down) microwave-safe saucer. Microwave at MEDIUM (50% power) about 5 minutes or until leather is no longer sticky in center. If more cooking time is needed, cook at MEDIUM in 25 second increments, watching closely so that leather does not burn. Carefully place plastic wrap with fruit leather on wire rack to cool. Let stand at room temperature overnight to dry. Repeat with remaining fruit puree. Roll up leathers in plastic wrap. Store at room temperature for up to 1 week. Sunshine Method Follow directions above through cooking fruit puree in microwave. Let cool. On plastic wrapped trays or cookie sheets, spread fruit into a 6-1/2 inch circle or rectangle 1/4-inch thick. Cover pans with cheesecloth. Place pans in direct sunlight for 12 to 24 hours until dry. Fruit leather is done when edges pull back from plastic and center is not sticky.

Serves 6


366



367

Quick 'n' Easy Beef Quesadillas 6 oz thinly sliced roast beef 1 small onion, peeled and thinly sliced 1/4 cup chopped green bell pepper 1/2 cup Ortega® Thick & Chunky Salsa, divided 3/4 cup shredded colby-jack cheese 4 (7-in.) flour tortillas

Place onion and green pepper in a small microwave-safe bowl. Cover, venting one corner, and microwave on high for 3 to 4 minutes. Stir in 3 tablespoons of the salsa; set aside. Divide cheese evenly among the tortillas. Arrange beef over cheeses and top with vegetable mixture. Fold tortillas over to close. Heat a medium nonstick skillet over medium heat for 5 minutes. Heat two quesadillas in pan about 2 minutes, turning once, to melt cheese and warm filling. Repeat with remaining quesadillas. Serve with remaining salsa.




368

Quick Quesadillas 12 oz turkey breast cubed 1 Tbs vegetable oil 8 8 inch flour tortillas 2 cups cheddar cheese shredded 1 cup green onions chopped 1/4 cup canned mild jalapeno chile chopped 1 cup mild salsa As needed sour cream optional As needed guacamole optional As needed salsa optional

Stir-fry turkey in oil until the pinkness disappears. Sprinkle 4 tortillas with turkey, cheese, onions and jalapeno. Drizzle salsa over top. Cover each tortilla with the remaining tortillas. Place on microwavable plates and microwave on high for 1 to 2 minutes until the cheese is melted and the turkey is heated through. Cut each tortilla into wedges and serve immediately with optional sour cream, guacamole and salsa.

Serves 16



369

Quick Salsa Chicken and Rice In many Mexican households, rice flavored with broth, tomatoes and chiles constitutes a full meal. This dish, featuring flavorful rice and chicken with Ortega Garden Style Salsa, is a speedy version of the classic. Enjoy with a mixed green salad and chilled Libby's Kern's mango nectar.

1 Tbs vegetable oil 1 lb boneless, skinless chicken breast halves, cubed 1 tsp garlic powder 2 cups instant white or brown rice 1 (16-oz) jar Ortega ® Salsa Prima Homestyle Mild 1 1/4 cups water 1 Maggi® Chicken Bouillon Cubes 2 chopped green onions (green parts only)

Heat oil in stockpot. Add chicken and garlic powder; cook, stirring occasionally, until chicken is no longer pink. Add rice, salsa, water and bouillon; bring to a boil. Cover; reduce heat to low. Cook, stirring occasionally, for 10 to 12 minutes or until rice is tender and liquid is absorbed. Sprinkle with green onions.




370

Quick Turkey Chowder 2 Tbs butter 1 small onion diced 1 celery stalk diced 2 carrots peeled and diced 2 Tbs all-purpose flour 3 cups turkey stock 2 cups cooked turkey chopped 1 potato peeled and diced 3/4 cup frozen corn 1/2 tsp dried thyme salt to taste pepper to taste

In a saute pan, heat butter and cook onion, celery and carrots for one minute. Remove from heat and whip in flour. Continue to cook and stir on low heat for one minute. Stir in turkey stock and bring to a boil. Reduce heat and add turkey, potato, corn and thyme. Cook over low heat for 15 minutes or until the potato is cooked. Season with salt and pepper to taste.

Serves 4



371

Ranch Chicken This easily assembled casserole can be prepared earlier in the day. Keep refrigerated until you are ready to bake and serve.

3 (4-6-oz.ea) fresh boneless, skinless chicken breasts, cut-up bite size 1 onion, peeled and chopped 1 green bell pepper, seeded and chopped 1 cup chicken broth 10 corn tortillas 1/2 lb cheddar cheese, grated 1 1/2 tsp chili powder 1 can cream of chicken soup 1 can cream of mushroom soup 1 (10-oz.) can diced tomatoes and green chiles

Preheat oven to 350°F. In a large bowl, combine chicken, onion and green bell pepper. In a saucepan over medium heat, heat broth until steaming hot, about 5 minutes. Dip corn tortillas in hot chicken broth to soften; alternately layer chicken mixture and the tortillas in a greased 13x9x2-inch baking dish, beginning with chicken and ending with the tortillas. Top in order with cheddar cheese, chili powder, cream of chicken soup (mixed with any remaining chicken broth), cream of mushroom soup and diced tomatoes and green chilies. Bake in oven for 30 to 45 minutes or until creamy cheese mixture is bubbly. Serve hot.




372

Raspberry Glaze 1/4 cup seedless raspberry preserves 2 Tbs coffee liqueur 1 Tbs red wine vinegar 2 tsp cornstarch 1/4 tsp ground ginger 1 Clove garlic minced

In 2-cup microwave-safe glass measuring cup combine preserves, liqueur, vinegar, cornstarch, ginger and garlic. Cook in microwave oven at HIGH (100% power) 45 to 60 seconds or until thickened; stir. Use mixture as glaze, brushed over turkey during last 1/2 hour of roasting. * Tested in 700-watt microwave.

Serves 8



373

Raspberry Lemon Streusel Muffins Streusel Topping 1/4 cup melted butter or margarine 1/2 cup all purpose flour 2 Tbs sugar 1 1/2 tsp finely shredded lemon peel Muffins 2 1/2 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 1 1/3 cup sugar 1 Tbs finely shredded lemon peel 1 egg 1 cup buttermilk 1/2 cup melted butter or margarine 1 Tbs lemon juice 1 1/2 cups (about 6 oz) whole frozen raspberries - do not thaw 1 Tbs flour

Adjust oven rack to middle position and preheat oven to 400°. Stir all streusel ingredients together to form soft, crumbly dough. Set aside. Whisk dry muffin ingredients and lemon peel together. In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries. Using paper muffin cup liners, fill each cup until 1/4” from top. Crumble streusel topping over each. Bake for 15 minutes, then reduce heat to 350° and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingerti

Serves 10



374

Raspberry-Date Bars 3 cups red raspberries, whole (frozen or fresh) 3 cups dates, chopped 1/4 tsp salt 1/4 cup water 1 Tbs lemon Juice Crust and Topping 1 3/4 cup flour 1 3/4 cup rolled oats 1 cup brown sugar 1/4 tsp soda 1/4 tsp salt 3/4 cup margarine or butter, melted Glaze (optional) 2 1/2 cups powdered sugar, sifted 1/3 cups lemon juice 1 Tbs butter or margarine 1/4 tsp vanilla

Combine raspberries, dates, and water. Cook over low heat, stirring frequently, until dates and berries blend into thick puree. Add salt and lemon juice. Remove from heat and set aside. Crust and Topping Combine dry ingredients. Add melted butter or margarine and stir to crumb consistency. Pour slightly more than half the crumbs into a 9 X 13 inch pan. Pat to form firm crust. Bake 350 degrees - 12 minutes. Spread filling over baked crust. Top with remaining crumbs. Bake 350 degrees - 25 to 30 minutes. Cool to room temperature. Cut and serve. Glaze Stir together powdered sugar, vanilla, and butter or margarine. Add lemon juice to make drizzling consistency.

Serves 36


Recipe Source

375

Source: Oregon Raspberry and Blackberry Commission

376

Ratatouille 1 Tbs olive oil 1 cup chopped onion 2/3 cup finely-chopped bell pepper 1 garlic clove, chopped 1 1/2 lbs eggplant, peeled, and cut in 1/2" cubes 1 lb zucchini, unpeeled, and cut in 1/2" slices 1 tsp basil 1 tsp marjoram 3 medium tomatoes, peeled, quartered 1/2 tsp salt 1/4 tsp freshly-ground black pepper 2 Tbs Parmesan cheese

Heat the oil in a large skillet and saute the onion, bell pepper, and garlic for 3 to 4 minutes. Add all remaining ingredients except the Parmesan cheese, cover, and cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are tender-crisp. Garnish with cheese to serve.

Serves 6



377

Red Pepper Sauce 1 can tomato sauce 3/4 cup water 3/4 cup sugar 8 oz Tobasco or similar sauce 1/2 Tbs red pepper flakes 1/2 Tbs cayenne 3 Tbs lemon juice

Mix all ingredients in a sauce pan. Heat on low for 10 minutes.

Serves 6



378

Red Velvet Cake 1/2 cup shortening 1 cup sugar 1 cup egg substitute 2 Tbs cocoa 1 1/2 Tbs red food coloring 1 tsp vanilla 2 1/2 cups flour 1/2 tsp salt 1 tsp baking soda 1 cup low-fat (1%) buttermilk 1 Tbs vinegar 1 cup reduced-fat whipped topping

Heat the oven to 350 degrees. Cream the shortening, sugar, and egg substitute together. In a small bowl, make a thick paste of the cocoa and food coloring and add it to the cream mixture. Stir in the vanilla. Sift together the flour, salt, and baking soda. Alternately add portions of the flour mixture and the buttermilk to the creamed mixture, stirring well. Mix in the vinegar and pour the batter into a 9- by 9-inch or oblong pan. Bake for 30 minutes. Allow to cool. Cut into 10 squares and top each square with whipped topping.

Serves 10



379

Rigatoni Mexicali 8 oz Rigatoni 1 Tbs chicken bouillon granules 3 cup frozen Southwestern seasoned chicken strips 1 cup frozen green peas 1 14-1/2 oz can diced tomatoes with green pepper and onion, drained 1/2 tsp salt 1/4 tsp chili powder 1/8 tsp garlic powder 1/2 cup sharp cheddar cheese, shredded

Cook pasta according to package directions, adding bouillon granules. Cook 7 minutes; add chicken and peas. Cook 3 minutes or until pasta is done or al dente. Drain completely. Return pasta mixture to cooking pot; stir in tomatoes, salt, chili powder, and garlic powder. Cook over low heat 5 minutes or until heated through. Stir in cheese. Transfer to a serving bowl and serve immediately.

Serves 4



380

Rigatoni with Hearty Lamb Sauce 1 lb Rigatoni, Medium Shells or other medium pasta shape, uncooked 12 oz lamb stew meat or 2 pounds shoulder lamb chops 1 cup canned Italian plum tomatoes, or 1 cup canned crushed tomatoes 1 Tbs olive or vegetable oil 2 cloves garlic, peeled and finely chopped 1 medium onion, finely chopped 1 tsp finely chopped fresh rosemary or 1/2 tsp. dried rosemary* 1/2 tsp finely chopped fresh thyme or 1/4 tsp. dried thyme 1 1/2 cups dry red wine 1 pinch each ground nutmeg and ground cloves Salt to taste Pepper to taste 1/3 cup grated Parmesan cheese

Ask the grocery butcher to remove fat from the meat and coarsely grind the lamb for you. Or, remove the fat and bone and coarsely chop the meat in a food processor. Place the plum tomatoes in a bowl and break up with a fork until coarsely crushed. Heat oil in a medium saucepan over medium-high heat. Add the lamb and garlic and cook until the meat begins to brown, about 3 minutes. Add the onion, rosemary and thyme; cook 1 minute. Add the crushed tomatoes, wine, nutmeg, cloves and salt and pepper to taste. Heat to a boil and reduce the heat to simmering. Cook, uncovered, until the lamb is very tender, about 45 minutes. Check the lamb occasionally. There should always be enough liquid to cover the meat. If not, add a small amount of water. Prepare pasta according to package directions; drain. Return the pasta to the pot. Add the lamb sauce to the pot and cook over low heat until heated through, stirring constantly. Stir in half the Parmesan cheese. Divide pasta among serving bowls. Sprinkle with remaining cheese and serve.

Serves 4

Nutrition Facts

381



382

Rio Breakfast Shake 2 Texas Red Grapefruit 1 cup peeled and diced ripe mango or peach 1 medium banana 8 oz peach yogurt 2 tablespoons honey 1 cup crushed ice 1/2 tsp vanilla extract Thin slice of grapefruit, quartered for garnish

Juice grapefruit; measure 1 1/3 cups juice. In a blender jar, combine grapefruit juice with mango, banana, yogurt, 2 tablespoons honey, ice and vanilla; whirl until smooth. Sweeten with additional honey, if desired.

Serves 2



383

Roast Garlic Mashed Potatoes 8 to 10 cloves garlic, peeled 1 cup olive oil 4 russet potatoes 2 Tbs butter 1/3 cup heavy cream 1/4 cup Asiago cheese, grated 2 tbsp. Parmigiano-Reggiano cheese, grated Salt and pepper, to taste

Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrettes). Purée garlic; set aside. Meanwhile, prick potatoes with a fork and bake in a 400°F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer. Melt butter in heavy cream; whisk in puréed garlic. Stir into potatoes. Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400°F oven for 12 to 15 minutes or until browned and bubbling.

Serves 14



384

Roasted Barbecue Potatoes 6 medium baking potatoes, unpeeled Cooking spray, as needed 1 large onion, thinly sliced, and separated into rings 3 Tbs all-purpose flour 2 1/4 cups cold water 3/4 cup barbecue sauce 1 Tbs white vinegar 1/2 tsp salt 1/8 tsp freshly-ground black pepper

Preheat oven to 375 degrees. Thinly slice (1/8-inch thick) potatoes and layer in a 9- by 13-inch pan coated with cooking spray. Top potatoes with onion rings and set aside. In a large bowl, whisk together flour and water. Whisk in barbecue sauce, vinegar, salt, and pepper. Pour over potatoes, cover with foil, and bake for 1 hour; stir every 30 minutes. Remove foil after 1 hour baking time, return potatoes to oven, and continue baking an additional 45 minutes or until potatoes are tender when pierced with a fork.

Serves 6



385

Roasted Red Pepper Sauce Vegetable cooking spray 1 cup onion sliced 1 tsp fresh garlic minced 1 7.5-ounce jar roasted red peppers strained 1/2 tsp salt 3/4 cup strained poaching liquid

In small non-stick skillet, sprayed with vegetable cooking spray, over medium heat, saute onions 2 to 3 minutes or until lightly browned. Add garlic and stir 30 seconds. Allow to cool for about 4-5 minutes. In food processor fitted with metal blade, puree onion mixture, peppers and salt. With motor running, slowly add poaching liquid to red pepper mixture until sauce is smooth. Pour sauce into 2-cup glass measure and heat in microwave at HIGH (100% power) 30 seconds or until hot.

Serves 8



386

Roasted Vegetables A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered 1 Tbs chopped fresh thyme 2 Tbs chopped fresh rosemary 1/4 cup olive oil 2 Tbs balsamic vinegar salt and freshly ground black pepper

Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.



Recipe Source Source: AllRecipes.com

387

Rosemary A Aïoli Aïoli is a French term referring to garlic-flavored mayonnaise.

1/2 cup mayonnaise 2 garlic cloves, minced 1 Tbs fresh or dried chopped rosemary 1 Tbs lemon juice 1/8 tsp salt

Stir together all ingredients. Chill, if desired.

Serves 8



388

Rosemary Apple Salsa Serve with Apple Smoked Turkey Breast.

3/4 cup yellow bell pepper diced 3/4 cup Granny Smith apple diced 3/4 cup Braeburn or Jonathan apple diced 1/4 cup dried apricots diced 3 Tbs green onion minced 3 Tbs lemon juice 1-1/2 Tbs extra virgin olive oil 3 tsp fresh rosemary finely chopped 1/2 tsp salt Freshly ground pepper to taste

In small bowl combine bell pepper, apples, apricot, green onion, lemon juice, oil, rosemary, salt and pepper. Cover and refrigerate 1 hour before serving. Serves 6



389

Rotini with Pork and Broccoli 1 lb Rotini, Twists, or Spirals, uncooked 10 oz very lean pork, trimmed 1 Tbs vegetable or peanut oil 1 medium onion, peeled, cut in half and sliced thin 2 tsp finely chopped garlic 2 cups broccoli florets, cut into small pieces 2 cups carrots, sliced 1/4 cup reduced-sodium soy sauce 1 1/2 tsp molasses or honey 2 Tbs dry roasted peanuts, unsalted 1/4 cup water

Prepare pasta according to package directions; drain and set aside. Cut the pork into 1/2-inch strips and set aside. Heat oil in a large skillet over medium high heat. Sauté pork until well done, remove and set aside. Add onion and garlic and stir until onion is wilted and lightly browned, about 4 minutes. Add broccoli, carrots and pork, sauté until vegetables are crisp and tender, about one to two minutes. Combine soy sauce, molasses and water and add to skillet. Heat to boiling. Add pasta to the pork-broccoli mixture and stir until pasta is well mixed. Serve immediately. Garnish with chopped peanuts.

Serves 4



390

Roughed-Up Chocolate Chip Cookies 2 1/4 cups whole-wheat flour 3/4 cup unprocessed uncooked wheat bran 1 tsp baking soda 1/3 cup butter 1/4 cup sugar 1/4 cup brown sugar 2 eggs 1/2 cup chopped walnuts 1 cup semisweet chocolate morsels

Preheat the oven to 375 degrees. In a small bowl, combine the flour, bran, and baking soda. In a large bowl, cream the butter and sugar. Beat in the eggs. Gradually add the flour mixture to the large bowl, mixing well. Stir in the nuts and chocolate. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes.

Serves 48



391

Sage and Onion Mashed Potatoes 6 medium baking potatoes, peeled and cut into eighths 2 medium onions 1/2 cup water 6 Tbs olive oil or cooking oil 2 tsp snipped fresh sage or 1 teaspoon ground sage 1 tsp salt 1/2 tsp pepper 1/2 cup buttermilk, dairy sour cream, plain yogurt, or milk

In a greased 3-quart casserole, combine potatoes and onions. In a 2-cup measure combine water, oil, sage, salt, and pepper; drizzle over potatoes and onions. Bake, uncovered, in a 450 degree F. oven for 40 to 50 minutes or until the vegetables are tender, stirring twice. Transfer to a medium mixing bowl. Mash with a potato masher or beat with an electric mixer on low speed. Gradually beat in enough buttermilk, yogurt, sour cream, or milk to make light and fluffy. Makes 10 side-dish servings.




392

Salad Bar Pasta Salad 3 cups cut-up fresh vegetables (broccoli, cauliflower, carrots, mushrooms) 2 oz dry broad egg noodles cooked and drained 1/4 cup reduced-calorie Creamy Italian dressing

In medium sized bowl, combine vegetables, noodles and dressing. Toss to coat. Cover and refrigerate salad until ready to serve.

Serves 4



393

Salsa Fresca 4 medium ripe tomatoes, cored, seeded, and finely diced 1/4 red onion, minced 2 jalapeno chiles, stemmed, seeded if desired and minced 1 bunch cilantro, leaves only chopped 2 Tbs lime juice 3/4 tsp salt 1 pinch of freshly ground black pepper

In a mixing bowl combine all the ingredients. Stir and toss well. Serve. Store in a covered container in the refrigerator no more than 1 day.

Serves 8



394

Salsa Onion Dip 1 pouch Campbell's dry onion soup and recipe mix 1 container sour cream - (16 oz) 1 cup Pace thick & chunky salsa Assorted fresh vegetables or chips

Mix soup mix, sour cream, and salsa. Refrigerate at least 2 hours. Serve with fresh vegetables or chips for dipping. If desired, garnish with green onion.

Serves 24



395

Sante Fe Chicken with Rice Seasoned chicken shares the limelight with this quickly cooked white rice flavored with sweet tomatoes and chilies. Convenient weekday dish to prepare on busy nights.

1 1/2 lbs fresh boneless, skinless chicken breasts, sliced thinly 1 tsp paprika 1 tsp salt 1/4 tsp ground black pepper 1 onion, peeled and chopped 1 green bell pepper, seeded and chopped 1 clove garlic, crushed 2 Tbs vegetable oil 1 cup chicken broth 1 1/2 cups quick-cooking rice 1 (10-oz.) can diced tomatoes and green chiles, undrained 3/4 cup shredded Monterey Jack cheese

Season sliced chicken with paprika, salt, and pepper. Combine onion, green bell pepper and garlic with seasoned chicken in a bowl; mix well. Heat a large skillet or paella pan over medium-high heat; add oil and heat until hot but not smoking. Carefully add chicken and vegetable mixture into skillet and sauté until everything is golden brown and chicken is cooked, about 8 minutes. Remove from heat, cover to keep warm. In a medium saucepan add chicken broth and bring to a boil; stir in instant rice and undrained tomatoes. Bring to a boil; cover, remove from heat and set aside for 5 minutes. Sprinkle with Monterey Jack cheese and let melt. Serve rice topped with chicken.




396

Sauteed Baby Vegetables 1 Tbs low-calorie margarine 12 baby zucchini 12 baby carrots 12 baby yellow squash 1/4 cup low-fat low-sodium chicken broth Freshly-ground black pepper, to taste 1 dash salt, (optional)

Melt the margarine in a skillet over medium-high heat. Add the vegetables and saute for 2 minutes. Add the broth and saute for 4 minutes. Season with pepper and salt and serve.

Serves 6



397

Sauteed Sweet Peppers 2 medium green peppers, cut 1" squares 2 medium red peppers, cut 1" squares 1 Tbs olive oil 2 Tbs water Freshly-ground black pepper, to taste 1/2 tsp dried basil 2 cups precooked (1 cup uncooked) rice, hot

In a large skillet over medium heat, heat oil. Add peppers and saute for 3 to 5 minutes, stirring frequently. Add water and pepper; continue sauteing for 4 to 5 minutes or until peppers are tender. Stir in basil and remove from heat. Spread rice over a serving platter, spoon peppers and liquid on top, and serve.

Serves 6



398

Savory Ham and Noodle Casserole 12 oz Medium or Wide Egg Noodles 1 15-oz. low-fat ricotta cheese 1 cup low-fat sour cream 3/4 cup skim milk 1 cup finely chopped, cooked ham 1/3 cup grated Parmesan or Romano cheese 1 10-oz. package frozen peas, thawed 3 egg whites, lightly beaten or 3/4 cup egg substitute 2 Tbs chopped fresh dill or your favorite herb or 2 tsp. dried herbs 1/4 tsp salt 1/4 tsp freshly ground black pepper

Heat oven to 350° F. Prepare noodles according to package directions. Meanwhile, combine ricotta cheese, sour cream, milk, Parmesan and ham in a large bowl; mix well. Add peas, egg whites, dill or other herb, salt and pepper. Drain noodles; rinse with cool water. Add noodles to bowl; toss to coat with ricotta mixture. Spread evenly into 9 x 13-inch glass baking dish coated with cooking spray. Bake 40 to 45 minutes or until golden brown. Let stand 5 minutes before serving.

Serves 8



399

Savory Turkey Gravy 5 cups turkey stock 1/4 cup all-purpose flour 1 cup water 1 tsp poultry seasoning 1 tsp salt 1/2 tsp ground black pepper 1/4 tsp celery salt

In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened. Serves 24 Preparation time: 5 minutes Cooking time: 15 minutes Ready in: 20 minutes


Recipe Source Source: AllRecipes.com

400

Savory Turkey Sausage Pinwheels 2-1/4 cups all-purpose flour 1/2 tsp salt 1 Tbs baking powder 1/2 tsp dried oregano 1/2 tsp dried basil 1/3 cup vegetable shortening 2/3 cup milk 1/4 cup spicy brown mustard divided 2 Packages (1-1/2 Pounds) turkey breakfast sausage casings removed and crumbled

Preheat oven to 400 degrees F. Mix flour, salt, baking powder, herbs, shortening and milk as for biscuits. Divide dough in half. On a lightly floured surface, roll each piece 1/4-inch thick. Spread evenly with mustard. Spread crumbled turkey sausage evenly over each piece of dough. Beginning at one end, roll dough up to enclose filling, jelly-roll style. Slice 1/4-inch thick and bake on a lightly greased baking sheet. Bake for 35 minutes or until golden brown.

Serves 72



401

Seville Orange Confit 1 Seville orange, peeled, pith removed, and finely minced 1/2 cup sugar

Bring a small saucepan of water to a boil over high heat. Add minced orange, and blanch for 2 minutes; and strain. Bring 1 cup water and sugar to a boil, and add orange peel. Reduce heat to low, and simmer until tender, about 5 to 7 minutes.

Serves 8



402

Shells with Fresh Mushrooms and Baby Peas 1 lb fresh white mushrooms 3 Tbs extra virgin olive oil 1 cup sliced leeks or scallions (green onions) 1 cup canned vegetable or low-sodium chicken broth 1 can (14-1/2 ounces) diced tomatoes, drained 1/2 tsp salt 1/4 tsp ground black pepper 1 1/2 cups frozen baby peas 1 lb pasta shells 1/2 cup freshly grated Parmigiano-Reggiano cheese

Trim mushrooms and thickly slice (makes about 6 cups); set aside. In a large pot, bring 6 quarts of salted water to a boil. In a large skillet, heat olive oil over medium-high heat. Add leeks and prepared mushrooms; cook stirring until tender, about 5 minutes. Stir in broth, tomatoes, salt and pepper; cook and stir, uncovered, until the liquid is reduced by half, about 5 minutes; stir in peas during the last 2 minutes. Meanwhile, cook pasta in the boiling water according to package directions until al dente. Transfer hot pasta to a large serving bowl; add mushroom and pea mixture and the cheese; toss until pasta is coated.

Serves 6



403

Shotgun Billy's Turkey Chili with Black Beans 1 cup onion coarsely chopped 1 red bell pepper cut into 1/4-inch cubes 2 Cloves garlic minced 2 jalapeno peppers seeded and minced 1 Can (28 ounces) tomatoes undrained and coarsely chopped 1 Tbs chili powder 1-1/2 tsp ground cumin 1-1/2 tsp ground coriander 1/2 tsp dried oregano 1/2 tsp marjoram 1/4 tsp red pepper flakes 1/4 tsp ground cinnamon 1 Can (16 ounces) black beans rinsed and drained 2 cups cooked turkey cut in 1/2 inch cubes 1/2 cup fresh cilantro coarsely chopped 4 Tbs reduced-fat Cheddar cheese grated

In 3-quart microwave-safe dish combine onion, bell pepper, garlic, jalapeno peppers and tomatoes. Stir in chili powder, cumin, coriander, oregano, marjoram, red pepper flakes, cinnamon; cover dish. Cook in microwave oven at HIGH (100% power) 10 minutes; stir halfway through. Stir in beans and turkey; recover dish. Cook in microwave oven at HIGH (100% power) 4 minutes; stir in cilantro. To serve, ladle into bowls and garnish each with 1 tablespoon cheese.

Serves 4



404

Sicilian Stuffed Shells 8 oz jumbo shells 1 medium onion, chopped 2 tsp olive oil 15 oz ricotta cheese 1/2 cup yellow raisins 1/2 cup chopped green olives Salt to taste Freshly ground black pepper to taste 1 15 oz can tomato sauce 1/4 cup grated Parmesan 1 cup grated mozzarella cheese

Cook the shells according to package directions. Rinse, drain and spread on a sheetpan while you prepare the filling. Preheat the oven to 350 degrees F. In a small saute pan, stir together the onion and olive oil. Cook over medium heat until the onion is wilted, about 5 minutes. Transfer to a medium bowl and stir in the ricotta cheese, raisins, olives, and salt and pepper to taste. Fill each shell with some of the ricotta mixture. Arrange the shells, open-side-up, in a baking dish. Spoon the tomato sauce over the shells and then sprinkle them with Parmesan and mozzarella cheeses. Bake, covered, until bubbling and hot, about 35-40 minutes. Uncover and bake for an additional 5 minutes. Serve hot.

Serves 4



405

Six-Can Slow Cooked Chili 1/4 cup Cornmeal 1 tsp Paprika 1/2 cup BBQ sauce 28 oz Can whole tomatoes w/juice; cut up 2 Cans Chili without beans; 15oz ea 15 1/2 oz Can Pinto or Dark or Light Red Kidney beans w/juice 15 oz Spicy Chili beans w/juice 1 can Condensed French onion soup

In 3-1/2 to 4 qt crockpot, combine all ingredients; mix well. Cover; cook on HIGH for 2 to 4 or until thoroughly heated. Or cover and cook on LOW for 8 to 9 hours.

Serves 8



406

Sloppy Joe Spaghetti Cups 8 oz spaghetti, uncooked, broken in half vegetable cooking spray 1 egg, lightly beaten 1/2 cup fat-free sour cream 3/4 cup fat-free sharp cheddar cheese, grated and divided 1/4 tsp salt 3/4 lb lean ground beef 1 1.31 oz package Sloppy Joe seasoning mix 1 6 oz can tomato paste 1 cup water

Spray a 12-cup muffin tin with vegetable cooking spray; set aside. Preheat oven to 350 degrees F. Break spaghetti in half; cook pasta according to package directions. While pasta is cooking, mix together egg, sour cream and 1/2 cup cheese. When spaghetti is cooked al dente, drain and rinse under cold water until completely cool. Drain completely. Transfer back to cooking pot. Add sour cream mixture to the spaghetti and toss until well mixed. Set aside. Meanwhile, cook beef in skillet until browned. Drain well and pat beef dry with paper towels. Return beef to skillet; add seasoning mix, tomato pasta and water. Mix well. Cook over medium heat 10 minutes, stirring frequently. Set aside. Divide spaghetti mixture evenly among muffin cups (about 1/4 cup spaghetti each). Press pasta firmly into cups with back of spoon. Spoon beef mixture into center of each cup (about 1-1/2 tablespoons each), dividing evenly among cups. Top each with 1 teaspoon cheese. Bake until firm and heated through, about 20 minutes. Let stand 8 to 10 minutes. Loosen edges with a knife and remove from muffin cups. Serve immediately.

Serves 6


407


408

Slow Cooked Chicken with Potatoes Potatoes, yams and chicken are combined in a lightly spicy long-simmered sauce. Prepare this meal in the morning and let simmer all day to bring out the flavor.

2 potatoes, peeled and sliced 2 yams, peeled and sliced 2 (3½-lb.) fresh whole chickens, cut up 1 (14.5-oz.) can whole tomatoes, drained and crushed 1 jalapeño pepper, seeded and diced 1 tsp salt 1/2 tsp ground black pepper 1 1/2 cups water 1 (10-oz.) package frozen peas

In a slow cooker or crockpot, layer potatoes, yam, chicken and tomatoes; add green chili pepper. Sprinkle with salt and pepper. Add water. Cover and cook five hours on low. Add peas and heat thoroughly 10 minutes more. Serve hot.




409

Smoked Turkey Cocktail Bites 1 cup smoked turkey ground in food processor 3 Tbs reduced-calorie mayonnaise 2 Tbs onion grated 1/2 tsp celery salt 2 Tbs parsley minced 3 drops hot pepper sauce 3 Tbs walnuts finely chopped

In medium-size bowl, combine turkey, mayonnaise, onion, celery salt, parsley and hot pepper sauce. Mix well, cover and chill. Shape into small bite-size pieces; roll in nuts. Cover and chill until serving time.

Serves 15

Nutrition Facts Nutrition (per serving): 30.0 calories; 60% calories from fat; 2.0g total fat; 0.0mg cholesterol; 162.0mg sodium; 2.0g protein.


410

Smoked Turkey Primavera 6 cups fresh winter vegetables i.e. broccoli, cauliflower, carrots, mushrooms 2 Tbs margarine 1/2 cup reduced-sodium chicken bouillon 1/2 cup skim milk 1/2 cup plus 2 tablespoons Parmesan cheese grated 10 oz spaghetti or linguini cooked 1 lb smoked turkey cut into 1/2-inch cubes freshly ground black pepper to taste

Cut broccoli and cauliflower into florets. Slice carrots and stemmed mushrooms into medium slices. In large skillet, over medium-high heat, saute vegetables in margarine until crisp-tender. Add bouillon and milk. Cook 1 to 2 minutes or until bubbly. Fold in 1/2 cup cheese, cooked pasta and turkey. Cook 1 to 2 minutes or until mixture is heated throughout. Serve on large platter, topped with remaining cheese and pepper to taste.

Serves 6



411

Smoky Honey Spiced Almonds 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 2 Tbs kosher salt 1/2 tsp smoked paprika 1/4 tsp cayenne pepper 2 cups whole natural almonds 1/2 cup honey

Preheat oven to 350 degrees. Combine sugars, salt and spices in bowl; mix well and set aside. Toast almonds in oven for 5 minutes. In large sauté pan, bring honey to boil; add warm almonds and stir to coat completely. Remove pan from heat. Using slotted spoon, transfer honeyed almonds to bowl of spice mix. Toss almonds until thoroughly coated. Lift almonds from spice mixture, letting excess shake off, and spread on baking sheet to dry for about 1 hour. Store in airtight container.

Serves 4



412

Sourdough Pizza Crust 1 1/2 packages dry yeast 2 cups water 1 tsp sugar 1 Tbs salt 1/2 cup prepared sourdough starter 6 1/2 cups flour

In a large bowl, dissolve yeast in water with sugar. Let stand until foam appears. Add salt, sourdough starter and flour. Mix approximately 5-10 minutes in mixer with dough hook or knead until a soft silky dough is produced. Let stand 5-10 minutes. Divide into five equal parts. Wrap each individual piece in plastic and freeze or refrigerate at least overnight. Thaw dough at room temperature. DO NOT KNEAD. Sprinkle with flour and stretch or roll to desired size.

Serves 20



413

Southwest Chicken Stew Serve this with rice and beans for more south of the border flair.

2 Tbs vegetable oil 1 lb fresh boneless, skinless chicken breasts, cut into 1/2-inch dice 1 (14.5-oz.) can stewed tomatoes with chiles 1 (10.75-oz.) can condensed cream of chicken soup 1 cup frozen corn 1 tsp chili powder 1/4 tsp garlic powder

Heat a large, deep skillet over medium-high heat. Add oil and heat until hot, but not smoking. Sauté chicken in oil until golden brown on all sides Stir in tomatoes (undrained), breaking apart with a spatula. Add soup, corn, chili powder and garlic powder; stir well. Bring to a boil, cover and simmer for 5 minutes. Serve warm.




414

Southwest Spaghetti Pie 8 oz Spaghetti or Linguine, uncooked 1/2 cup skim milk 1 egg 8 oz ground pork 1 cup chopped onion 1 medium green bell pepper, chopped 1 large clove garlic, minced 1 jalapeño pepper, minced 1 Tbs chili powder 1/2 tsp ground cumin 1/2 tsp dried oregano Salt to taste Pepper to taste 1 16-oz. can low-sodium tomato sauce 8 oz Monterey Jack or Cheddar cheese

Preheat oven to 425° F. Prepare pasta according to package directions; drain. Whisk together the milk and egg and mix in the hot pasta in a greased 9 x 12 x 2-inch baking dish. Cook the pork, onion, green pepper, garlic and jalapeño together in a large skillet over medium heat for about 6 minutes, until the pork is cooked through. Drain off excess fat. Stir the chili powder, cumin, oregano, salt and pepper into the pork and cook for about 2 minutes. Spread the meat over the pasta in the baking dish. Sprinkle both cheeses evenly over the top. Bake in the lower third of the oven for about 10 minutes, until the cheese is melted and the casserole begins to bubble. Let stand 5 minutes before serving.

Serves 4



415

Southwestern Marinara Sauce 3 strips lean bacon, chopped 2 medium onions, finely diced 3 cloves garlic, minced 1 medium zucchini, diced 1 28-oz. can peeled tomatoes 1 cup fresh or frozen corn kernels 1 12-oz. jar salsa

Prepare pasta according to package directions; drain. Cook bacon in a medium, non-reactive (non-aluminum) saucepan over medium-high heat until it has browned lightly. Pour off any excess fat. Add onions, garlic and zucchini and saute over medium heat until soft, about 8 minutes. Add tomatoes and break up with a fork. Add corn and salsa. Bring to a simmer and cook slowly for 20 minutes, stirring occasionally. Toss sauce with cooked pasta and serve.

Serves 6



416

Soy-Lemon Basting Sauce 1 Tbs brown sugar 1 tsp cornstarch 2 Tbs lemon juice 2 Tbs soy sauce 2 Tbs water 2 Tbs sliced green onions with tops 1 Tbs butter 1 clove garlic, minced

In a saucepan blend brown sugar and cornstarch. Stir in lemon juice, soy sauce and water. Add onion, butter and garlic. Cook and stir until thickened and bubbly. Use to baste fish or poultry during the last 15 minutes of broiling or grilling.

Serves 6



417

Spaghetti & Chicken in Roasted Garlic Sauce Cooked with a minimum of oil, this creamy pasta dish is enriched with chicken stock, evaporated milk and nonfat sour cream. Roasted garlic and sage add depth to the sauce.

6 large clove garlic 1 Tbs chicken broth 8 oz spaghetti pasta 4 oz Nestlé® Carnation® Evaporated Milk 2 Tbs cornstarch 1 lb fresh boneless, skinless chicken breasts, cut into 1/2-inch dice 1 1/2 cups chicken broth, divided 1 cup sliced mushrooms 2 Tbs thinly sliced green onion 1/2 tsp crushed red pepper flakes 1 Tbs chopped fresh sage 1/2 tsp salt 1/4 tsp ground black pepper 3 Tbs nonfat sour cream

Preheat oven to 350°F. Place unpeeled garlic cloves on a piece of aluminum foil. Drizzle with 1 tablespoon chicken stock and wrap tightly. Bake in oven until tender, about 45 minutes. When cool enough to handle, squeeze pulp from cloves, mash and set aside. When garlic is done, cook spaghetti according to package directions; drain. Dissolve cornstarch in evaporated milk in a small bowl and set aside. Heat a large, nonstick skillet over medium-high heat. Spray with vegetable cooking spray and sauté chicken until golden brown, about 5 minutes; transfer to a plate. Add 1/2 cup chicken broth, mushrooms, green onions and red pepper flakes and simmer over high heat until liquid evaporates, about 7 minutes. Return chicken to skillet along with remaining chicken broth, roasted garlic, sage, salt and pepper; bring to a boil, reduce heat and simmer for 5 to 7 more minutes. Stir in reserved cornstarch mixture, simmer until slightly thickened, about 3 minutes. Whisk in sour cream. Toss with spaghetti and serve immediately.

418




419

Spaghetti With Pesto Sauce 3 cups fresh basil, stems removed 3 garlic cloves, chopped 1/4 cup olive oil 3/4 cup pine nuts, toasted 1/4 cup grated Parmesan cheese Freshly-ground black pepper, to taste 1 lb cooked spaghetti, hot

Wash and dry basil. Place basil in a blender or food processor with garlic, olive oil, pine nuts, cheese, and pepper; puree. Transfer cooked spaghetti to a serving bowl. Add pesto and toss thoroughly to serve.

Serves 8



420

Sparkling Peach Spritzer 4 chilled fresh peaches, peeled, pitted (or 1 chilled 29-oz can of peaches in juice, drained) 2 cups chilled club soda

Place peaches in blender and process until smooth. Pour peach mixture into tall pitcher and add club soda slowly. Stir and serve immediately.

Serves 5



421

Speedy Ziti with Zesty Chicken 1 lb Ziti, Mostaccioli or other medium pasta shape, uncooked 12 oz chopped, cooked chicken 2 tsp butter or margarine 1 medium onion, chopped 1 Tbs Dijon mustard 2 Tbs all-purpose flour 2 cups low-sodium chicken broth 1/4 cup lemon juice 1 10 oz package frozen peas, defrosted and drained 1/4 cup fresh parsley, chopped Salt to taste Pepper to taste

Prepare pasta according to package directions. While pasta is cooking, warm the butter or margarine over medium heat in a large skillet. Add the onion and cook for 3 minutes. Stir in the Dijon mustard and flour. Very gradually whisk in the chicken broth. Bring the broth to a boil and stir in the lemon juice, peas and parsley. When pasta is done, drain it well. Toss pasta and cooked chicken with sauce, season with salt and pepper and serve.

Serves 4



422

Spiced Roast Chicken Tex-Mex flavors coat this roast chicken -- serve it with Rice and Beans and El Rancho Potatoes for a down-home dinner.

2 fresh whole chicken, about 3 pounds each 1 diced peeled onion 4 Tbs lemon juice 2 clove garlic, peeled and chopped 1 4-oz. can chopped green chile peppers 1 tsp chili powder 1 tsp cayenne pepper

Preheat oven to 375°F. Remove skin from chicken and discard; place chicken in a bowl and set aside. In a separate bowl mix together onion, lemon juice, garlic, green chiles, chili powder and pepper. Pour over chicken and marinate in refrigerator for 1 hour, turning occasionally. Roast the chicken in a shallow pan, basting frequently with the marinade, for 1 to 1¼ hours or until done. Remove from oven and serve hot.




423

Spicy Fried Onion Rings 1 cup flour 1/2 tsp salt 1/4 tsp black pepper 1 tsp dried oregano flakes 1 tsp Cajun spice 4 large onions 3 cups corn oil for frying salt

Cut onions into very thin slices and separate into rings. Soak onions in ice water for one hour. Set aside. Combine flour, salt, pepper, oregano and Cajun spice in a large bowl. Heat oil. Remove onions from ice water and dry thoroughly with paper towels. Dredge in coating, then fry until brown. Drain on paper towels. Season with salt and serve.

Serves 8



424

Spicy Texas Breakfast Casserole 1 lb Medium Egg Noodles 3/4 lb mild sausage 1 small onion, chopped 1 small red bell pepper, chopped 1 16oz. can diced tomatoes, drained 1/4 cup egg substitute, slightly beaten 1 can low-fat cream of mushroom soup, mixed with one can of water 1/8 tsp pepper 1 tsp chili pepper 2 cups low-fat cheddar cheese picante sauce

Cook pasta according to package directions. While pasta is cooking, saute sausage, onion, and bell pepper in a skillet. Drain sausage mixture. While mixture is draining, scramble eggs in skillet. When eggs are done, add eggs, soup with water, tomatoes, spices, pasta and sausage mixture to 9x13 pan. Sprinkle top with cheese. Bake in preheated 350 degree oven for 20 minutes or until cheese is melted. Serve topped with picante sauce.

Serves 8



425

Spicy Tomato Chutney 12 medium tomatoes, peeled, seeded and chopped 3 medium green apples, pared, cored and chopped 3 medium onions, chopped 2-1/2 cups cider vinegar 1-1/2 cups honey 2 Tbs salt 1 Tbs dry mustard 1 Tbs ground ginger 1/4 tsp ground red pepper

In a large stainless steel or enamel saucepan, combine all ingredients, and bring mixture to a boil. Cook, uncovered, over very low heat, stirring occasionally, for 2 hours or until thick. Carefully ladle chutney into 4 hot sterilized pint jars, filling to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil 25 minutes. Remove jars carefully and cool on wire rack.

Serves 36



426

Split Pea Soup Milano Italian sausage, dry red wine, and lots of grated Parmesan cheese give this split pea soup an Italian accent.

1 cup dry green or yellow split peas, rinsed 5 cups water 5 bouillon cubes or 5 teaspoons beef bouillon granules dash freshly ground black pepper 1/2 lb Italian sausage 1 cup chopped celery 1/2 cup chopped onion 1 clove garlic, minced 1/2 cup minced red bell pepper 1/4 cup dry red wine or hot water Grated Parmesan cheese

In a large saucepan or pot, combine peas, water, bouillon, and pepper. Heat to boiling. Reduce heat, cover, and simmer until peas are tender, about 40 minutes, stirring occasionally. In a large skillet over medium heat, cook sausage until there is no trace of pink, breaking it up as it cooks. Add celery, onion, garlic, and red pepper and cook until onion is tender and translucent, about 5 minutes. Add sausage-vegetable mixture to peas along with the wine and simmer 10 to 15 minutes to allow flavors to blend. Serve sprinkled with grated Parmesan cheese.

Serves 4



427

Squaw Bread 1/2 cup yellow corn meal 1/2 cup rolled oats 1/2 cup 100% bran cereal 1/4 cup wheat germ 2 cups boiling water 2 packages active dry yeast 1/2 cup warm water (115-120°F) 1/3 cup honey 2 Tbs butter or margarine, melted 1 tsp salt 2 cups whole wheat flour 3 cups unbleached flour

Procedure In a 1-quart glass measuring cup or bowl, combine corn meal, oats, bran and wheat germ. Pour in 2 cups boiling water. Stir thoroughly. Set aside to cool. Place yeast in large mixing bowl. Add 1/2 cup warm water. Stir to dissolve yeast. Add honey, butter and salt. Mix thoroughly. Add cooled cornmeal mixture. Stir until smooth. Stir in whole wheat flour. Gradually add unbleached flour, one cup at a time, until mixture is stiff enough to knead (about 2-1/2 cups). Sprinkle remaining flour on board. Knead dough for 10 to 12 minutes until smooth. Add additional flour as necessary. Shape dough into ball. Lightly grease clean mixing bowl. Place dough in warm, draft-free place until doubled in size (about 1-1/2 hours). Punch down dough to remove air bubbles. Turn out onto lightly floured board. Divide dough in half. Shape each half into a round loaf. Place loaves on a large lightly greased cookie sheet or 2 pie plates. Cover. Place in warm, draft-free place until double in size (about 1 hour). Bake in preheated oven at 350°F 40 to 50 minutes or until bread sounds hollow when tapped. Remove loaves from cookie sheet. Cool on wire racks.

Serves 24

Nutrition Facts

428



429

St. Louis Blues Pasta One of NPA's Top 10 Favorites from the "Great States of Pasta" Recipe Contest Winners!

1 lb Penne or other medium pasta shape 1/2 lb bacon 4 cloves garlic, chopped 1 cup onion, chopped 1 tsp salt 1 lb collard greens, chopped and rinsed 1 14.5 oz can chicken broth 1 Tbs wine vinegar 1 tsp hot pepper sauce 1/2 cup parmesan cheese, grated

Cook pasta according to pasta directions, drain. Meanwhile, cook bacon in large skillet until crisp. Remove from pan, crumble and reserve bacon. Pour off all but 1 tbsp. bacon drippings. Sauté garlic and onion in remaining drippings. Sprinkle with salt. Add collard greens and stir to coat collard greens with bacon drippings. Add chicken broth. Cover pan and simmer until collard greens are tender but not mushy, about 15 minutes. Stir in vinegar and hot pepper sauce. Mix collard greens and pan juices with the cooked pasta. Sprinkle with parmesan cheese and chopped bacon. Serve immediately.

Serves 6



430

Steak Marinade 1 tsp grated lemon peel 1/2 cup lemon juice 1/3 cup cooking oil 2 Tbs green onions w/tops, sliced 1 clove garlic, minced 4 tsp sugar 1 1/2 tsp salt 1 tsp Worcestershire sauce 1 tsp prepared mustard 1/8 tsp pepper

Combine all the marinade ingredients. Pour over steaks. Marinate 3-4 hours or overnight in the refrigerator, turning steaks several times. Broil steaks to the degree of doneness you prefer.

Serves 4



431

Straw and Hay Fettuccine 6 oz plain Fettuccine, uncooked 6 oz spinach Fettuccine, uncooked 2 tsp margarine 8 oz fresh mushrooms, sliced 2 cups fresh or frozen peas 4 Tbs low-fat ricotta cheese 4 Tbs skim milk 2 Tbs grated Parmesan cheese

Prepare pasta according to package directions; drain. Saute mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside. In small bowl, combine ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas. Toss with pasta and serve.

Serves 8



432

Strawberry Jam Ingredients 4 pints strawberries, washed and stemmed 1 (2-ounce) package low-sugar pectin (such as SlimSet) 3 cups honey

Procedure In a large saucepan, gently mash berries. Add pectin to mashed berries. Bring to a vigorous boil, stirring frequently; boil for 1 minute. Remove from heat. Stir in honey. Quickly and carefully ladle jam into 3 hot sterilized pint jars, filling to 1/4 inch from tops. Wipe rims of jars; top with lids. Screw on bands. Place jars on rack in canning kettle of hot water, adding water if necessary to bring water level to 1 inch above tops of jars. Bring water to a rolling boil; boil for 10 minutes. Remove jars carefully and cool on a wire rack.

Serves 36



433

Strawberry Mint Salsa 2 pints strawberries 8 oz strawberry puree 1 lime, juiced 2 leaves fresh mint, julienned

Cut off strawberry tops and cut up. Toss into strawberry puree then add lime juice. Wrap and refrigerate. To serve, spoon salsa on plate and sprinkle with mint.




434

Strawberry Pineapple Trifle 1 package Estee vanilla creme-filled wafers 1 1/2 Tbs Estee raspberry fruit spread 1 can juice-packed pineapple chunks - (20 oz), drained, and juice reserved 1 1/4 cups skim milk 1 package sugar-free instant vanilla pudding and pie filling 1 cup Estee whipped topping, prepared from mix as directed 2 cups sliced fresh strawberries

Spread one side of each wafer with fruit spread; arrange them, spread-side facing in, around sides of a 1 1/2-quart souffle or trifle dish. Combine pineapple juice with skim milk. Prepare vanilla pudding according to package directions, using juice mixture instead of skim milk. Fold in whipped topping. In another bowl, toss together fruit. Pour about a third of the pudding mixture in bottom of souffle dish. Top with a third of the fruit. Repeat layers, ending with fruit. Cover and refrigerate at least 1 hour before serving.

Serves 10



435

Stuffed Acorn Squash 2 acorn squash 2 carrots, grated 1 can (8 oz.) crushed pineapple 2 tbsp. dried white raisins 1/4 tsp ginger

Cut squash in half; scoop out seeds. Place in baking dish. Combine remaining ingredients and spoon into squash cavities. Bake at 350°F for 30 minutes or until squash is tender.

Serves 4



436

Stuffed Shells with Broccoli 24 Jumbo Shells, uncooked 1 10-oz. package frozen chopped broccoli, thawed 1 cup part-skim ricotta cheese 1/2 cup shredded Swiss cheese 1 Tbs shredded onion 2 14 1/2-oz. cans crushed tomatoes 1/2 tsp dried basil 1/2 tsp dried oregano Salt to taste Freshly ground black pepper to taste

Prepare pasta according to package directions; drain. Combine broccoli, ricotta cheese, Swiss cheese, onion, oregano, basil, salt and pepper. Stir together until well blended. Pour about 1 cup tomatoes over bottom of 13 x 9 x 2-inch baking pan, breaking up tomatoes with a fork. Spoon 1 round tablespoon of cheese mixture into each shell and place open-side up in an even layer in the pan. Pour remaining tomatoes over and around shells. Cover pan with foil. Bake at 375°F for about 25 minutes until heated through, and serve.

Serves 6



437

Summer Fruit Juicy Pops 5 fresh California plums 3 fresh California nectarines 1/2 cup undiluted frozen orange juice concentrate 4 Tbs sugar, divided 1/2 cup undiluted frozen 100% juice berry concentrate

Slice and pit nectarines and plums. Combine nectarines with orange juice and 2 tablespoons sugar in a blender or food processor; combine until smooth. Turn into bowl and place in freezer. Combine plums with berry juice and 2 tablespoons sugar in a blender or food processor; combine until smooth. Spoon nectarine slush into 12 pop molds or small paper cups. Pour plum slush in layer over. Add pop sticks and freeze until firm. To unmold, run warm water around outside of mold to loosen pop. Makes about 12 pops, depending upon size of molds.

Serves 12



438

Summer Red Pepper Sauce 1 lb pasta 2 Tbs olive oil 1 cup chopped onion 3 large cloves garlic, chopped 1 13.75-ounce can roasted peppers, drained and chopped (2 large peppers) 1/2 cup drained whole canned tomatoes 1/3 cup ricotta salata 6 anchovies, rinsed and patted dry 1 Tbs chopped fresh parsley Salt to taste Freshly ground pepper to taste Grated Parmesan cheese, to sprinkle on top

Warm the oil in a skillet over medium heat. Add the onion and garlic and saute 5 minutes, until softened. Transfer the onion and garlic to the food processor bowl and add the roasted peppers, tomatoes, ricotta salata and anchovies. Process until pureed. Stir in the parsley and season to taste with salt and pepper. Toss with hot pasta, stirring in 1/4 cup of the pasta cooking water, and serve immediately, passing Parmesan separately.

Serves 6



439

Sunrise Spread 3 cups diced fresh California peaches and plums 1/3 cup 100% berry juice 1 Tbs finely grated orange peel 2 Tbs honey 1 Tbs lemon juice

Place all ingredients in a blender or food processor. Whirl until combined. Pour mixture into a 9-inch microwave-safe dish. Uncovered, microwave on HIGH for 16 minutes, stirring every 4 minutes. Cool. Serve with crusty bread and a glass of 100% berry juice.

Serves 4



440

Sunshine Mushroom Soup 5/8 lb yellow split peas (dried) 5 cups water 1 7/8 chicken bouillon cubes 1 1/4 tomatoes, peeled and chunked 5/8 cup sliced carrots 5/8 cup sliced celery 5/8 cup chopped onions 5/8 garlic clove, minced 5/8 cup canned mushrooms, drained and sliced/or 1 cup fresh mushrooms, sliced 1 7/8 Tbs margarine 5/8 small bay leaf 5/32 tsp thyme 5/8 pinch cayenne salt, to taste pepper, to taste

Rinse peas, then combine with water in large soup pot and bring to boil. Stir in bouillon, tomatoes, and carrots. Return to boil, then reduce heat to simmer. Place margarine in skillet over medium heat. Sauté celery, onion, garlic, and mushrooms until onion is golden. Add to soup. Add remaining seasoning. Simmer covered for 45 minutes or until peas are tender.

Serves 5



441

Super Bowl Manicotti Enchiladas 14 pieces Manicotti, uncooked 1 lb extra-lean ground beef 1 medium onion, chopped (1 cup) 1 green bell pepper, ribs and seeds removed, diced 1 4-oz. can chopped green chilies, drained 3/4 cup non-fat sour cream, divided 1/2 tsp salt 1 16-oz. jar mild picante sauce, heated 1/2 cup shredded low-fat Cheddar cheese 1/4 cup sliced green onions or red onion

Prepare pasta according to package directions. While pasta is cooking, sauté beef, onion and green pepper in a large skillet until browned; drain well. Stir in chilies, 1/2 cup sour cream and salt. When pasta is done, drain well. Fill manicotti with beef mixture. Preheat oven to 375° F. Spread 1/2 cup picante sauce over bottom of a glass 9 x 13-inch baking dish that has been coated with cooking spray. Place filled manicotti side by side on top of sauce. Pour remaining sauce evenly over manicotti. Sprinkle with cheese. Cover with aluminum foil and bake for 20 to 25 minutes or until thoroughly heated. Garnish with remaining sour cream and sprinkle green onions on top. Serve immediately.

Serves 7



442

Sweet & Spicy Turkey Loaf 1 lb ground turkey 1 cup finely chopped onion 2/3 cup herb-seasoned stuffing mix crushed 2 Tbs dried parsley flakes 1 tsp salt 1 tsp poultry seasoning 1/2 tsp black pepper 1/4 tsp dried sage vegetable cooking spray 1/2 cup whole cranberry sauce 1/4 cup jalapeno jelly 2 Tbs chopped walnuts toasted

In medium bowl combine turkey, onion, stuffing mix, parsley, salt, poultry seasoning, pepper, and sage. Mix well. In (9-inch diameter) pie plate, sprayed with vegetable oil, shape mixture into a round loaf approximately 7 inches in diameter. Bake at 350 degrees F. for 45 to 60 minutes or until meat thermometer, inserted in center, registers 160 to 165 degrees F. and juices run clear. In small saucepan, over low heat, combine cranberry sauce and jelly. Cook and stir 5 to 7 minutes or until sauce is smooth and bubbly; stir in walnuts. To serve, top meatloaf with sauce and slice.

Serves 6



443

Sweet and Hot Red Pepper and Tomato Soup 3 Tbs vegetable oil 2 leeks, white part only, cleaned and chopped 1 stalk celery, chopped 2 medium red bell peppers, seeded and chopped pinch cayenne pepper 1 Tbs grated fresh ginger root 1 can (28 ounces) plum tomatoes, chopped (reserve juice) 3 cups chicken and vegetable broth 6 Tbs honey 2 Tbs balsamic vinegar salt to taste pepper to taste 3 Tbs chopped fresh mint 3 Tbs chopped fresh parsley

In a large saucepan, heat oil over medium heat until hot. Add leeks, celery and peppers; cook 8 to 10 minutes or until soft. Stir in cayenne and ginger; cook 1 minute. Stir in tomatoes with juice, broth, honey and vinegar. Bring to a boil; reduce heat and simmer, partially covered, 25 minutes. Remove from heat. Cool soup slightly; puree in blender or food processor until smooth. Season with salt and pepper. Reheat if necessary and serve sprinkled with mint and parsley. Serve warm or cold.

Serves 6



444

Sweet Harvest Jam Ingredients 4 cups crushed fruit or berries 2 cups honey 1 box 1-3/4 oz powdered pectin 2 Tbs fresh lemon juice

Combine crushed fruit and pectin in a 5-quart saucepan. Bring to a full rolling boil over medium heat. Boil hard 1 minute, stirring constantly. Add honey and lemon juice. Return to a full rolling boil. Boil hard 5 minutes, stirring constantly. Remove from heat. Skim off foam. Ladle into clean hot canning jars. Seal according to manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jar tops. Remove jars from canner. Place on a thick cloth or wire rack; cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars. ·* Peaches, nectarines, sweet cherries, strawberries, raspberries or blackberries may be used.

Serves 20

445



446

Sweet Potato Casserole With Praline Topping 1 cup all-purpose flour 2/3 cup packed brown sugar 1/4 cup chopped pecans, toasted 1/4 cup stick margarine, melted 1/2 tsp ground cinnamon 4 medium sweet potatoes, peeled and halved (about 2-1/2 pounds) 1/2 cup granulated sugar 1-1/2 tsp vanilla extract 1 large egg white 1 (5-ounce) can fat-free evaporated milk Cooking spray

Preheat oven to 350°. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside. Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender. Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel. Bake at 350° for 45 minutes.

Serves 8



447

Sweet Potato Crisps 2 medium sweet potatoes, peeled, and sliced 1/2" thick (the long way) 1 tsp salt Olive oil-flavored nonstick cooking spray, as needed

Preheat the oven to 375 degrees. Drop the sweet potatoes into a bowl with enough cold water to cover. Add the salt and soak for 5 minutes. Dry the potatoes. Spray a baking pan with nonstick cooking spray, place the potato slices in the pan, and spray the potatoes on all sides. Bake for 20 to 25 minutes, turning once.

Serves 4



448

Sweet Potato Crumb Cake Crumb Topping 1/2 cup Fiber One cereal 1/2 cup brown sugar - (packed) 1/4 cup Gold Medal all-purpose flour 2 Tbs margarine, butter or spread, melted 1 tsp grated orange peel Cake 1 cup Fiber One cereal 1 can vacuum-packed sweet potatoes - (15 oz) 1 cup sugar 1/3 cup vegetable oil 2 eggs 1 tsp grated orange peel 1 3/4 cups Gold Medal all-purpose flour 2 tsp baking powder 1/2 tsp salt 1 tsp pumpkin pie spice Glaze 1 cup powdered sugar 1 Tbs orange juice

Heat oven to 350 degrees. Spray angel food cake pan (tube pan), 10 by 4 inches, with cooking spray. To make crumb topping, crush cereal. Stir all ingredients until crumbly. Set aside. Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.) Beat cereal, sweet potatoes, sugar and oil in large bowl on medium speed until well mixed; let stand 10 minutes. Add eggs and orange peel; beat 30 seconds. Stir together flour, baking powder, salt and pie spice; gradually beat into potato mixture on low speed just until blended. Spoon half of the batter into pan. Sprinkle with half of the crumb topping. Top with remaining batter and crumb topping. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and place top side up on wire rack. Cool completely. To make glaze, stir ingredients until thin enough to drizzle. Drizzle cake with glaze. (Note: This recipe is not recommended for use in high altitude locations (over 3500 ft).

449

Serves 16



450

Sweet Potato Turkey Pie 1 Can (24 ounces) sweet potatoes drained 2 Tbs margarine melted 1/4 tsp pumpkin pie spice Vegetable cooking spray 2 cups cooked turkey cut into 1/2-inch cubes 1 Can (10-3/4 ounces) reduced-fat and reduced-sodium cream of mushroom 1 Package (9 ounces) frozen French-style green beans thawed and well drained 1 Can (2 ounces) mushroom stems and pieces drained 1/2 tsp salt 1/2 tsp pepper 2 Tbs canned fried onion rings crushed 1 Can (8 ounces) cranberry sauce optional

In medium bowl blend sweet potatoes, margarine and pumpkin pie spice until smooth. In 9-inch pie plate, lightly sprayed with vegetable cooking spray, line plate with potato mixture to form a pie shell; set aside. In medium bowl combine turkey, soup, beans, mushrooms, salt and pepper. Pour mixture into prepared shell. Sprinkle onions over top. Bake at 350 degrees F. 30 minutes or until hot. Serve with cranberry sauce, if desired.

Serves 6



451

Sweet Summer Fruit Smoothie One 8-oz. container vanilla low-fat yogurt 1-1/2 cups peeled, sliced ripe peaches, nectarines or other fruits 2 Tbs honey 1/4 cup wheat germ

Place all ingredients in blender container; cover. Blend or process on high speed about 1 minute or until smooth. Pour smoothie into 2 glasses and, if desired, sprinkle with additional wheat germ.

Serves 2



452

Swiss Chicken Enchiladas 10 corn tortillas 8 oz light cream cheese, softened 1/4 cup milk 2 cups cubed, cooked chicken 1/2 cup sliced green onions 1/4 cup slivered almonds 4 oz (1 cup) shredded, low-fat Monterey Jack cheese 10 oz mild enchilada sauce 6 oz container frozen avocado dip, thawed 1/2 cup dairy non-fat sour cream sliced radishes or almonds

Heat oven to 375 degrees F. In large bowl, combine cream cheese and milk. Stir in chicken, onions, 1/4 cup almonds and 1/2 cup of the cheese. Heat tortillas on griddle. Spoon about 1/4 cup filling down center of each warm tortilla; roll up. Place seam side down in ungreased 13x9 inch (3-quart) baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese. Bake in preheated oven for 10 to 15 minutes or until bubbly. In small bowl, combine guacamole and sour cream. Spoon over warm enchiladas. Garnish with radishes.

Serves 10



453

Tangy Olive Salsa 1 cup tomatoes peeled, seeded and diced 1/3 cup fresh parsley 1/4 cup yellow bell pepper chopped 2 Tbs Greek olives pitted 2 Tbs fresh lime juice 1-1/2 Tbs capers drained 1-1/2 Tbs olive oil 1-1/2 tsp fresh basil chopped 1 tsp balsamic vinegar dash cayenne pepper dash black pepper

In medium-size bowl combine tomato, parsley, yellow pepper, olives, lime juice, capers, oil, basil, vinegar, cayenne and black pepper. \Cover and refrigerate for at least 1 hour to allow flavors to blend. Serves 8



454

Tempting Tomato And Macaroni Medley 1 3/4 cups uncooked elbow macaroni 4 cups diced peeled tomatoes 1 Tbs corn oil, plus 1 tsp corn oil 1/4 tsp freshly-ground black pepper 1/8 tsp salt 1/8 tsp garlic powder

In a large pan, cook macaroni according to package directions, omitting salt if called for. Drain macaroni, return to pan, and add remaining ingredients. Simmer uncovered over low-medium heat for 20 minutes or until tomatoes have cooked down stir gently to prevent sticking.

Serves 7



455

Teriaki Marinade 1 cup teriyaki sauce 1 Tbs powdered ginger 1 Tbs garlic powder 1 Tbs onion powder

In small bowl, combine teriyaki sauce, garlic, onion and ginger powders. Using an injector, inject marinade into all parts of the thawed turkey. Gently massage turkey to distribute marinade. Place turkey in a large plastic bag (cooking bag or clean trash bag). Close bag and refrigerate overnight. Deep fry or roast according to National Turkey Federation recommendations.

Serves 10



456

Texas Red Grapefruit Jelly 3 1/2 cups fresh squeezed Texas Red Grapefruit juice 1/4 cup lemon juice 7 cups sugar 2 (3 ounce) pouches liquid pectin red food coloring (optional)

Combine all ingredients except the liquid pectin. Bring to a rolling boil for one minute. Remove from heat and quickly skim off any foam. Stir in the liquid pectin. Add 6 to 8 drops red food coloring. Ladle into hot sterilized jars and cover with lids and rings. Process jars in boiling water for about 5 minutes to seal.

Serves 16



457

Tex-Mex Ground Turkey Potato Boats 2 Potatoes baked 1/2 lb ground turkey 1/2 cup onion chopped 1 Clove garlic minced 1 Can (8 ounces) stewed tomatoes 1 tsp chili powder 1/4 tsp dried oregano 1/4 tsp cumin 1/4 tsp red pepper flakes 1/4 tsp salt 1/2 cup reduced-fat Cheddar cheese grated

Slice potatoes in half, lengthwise. Scoop out center of potato to within 1/4-inch of potato skin. Reserve potato for other use. In medium skillet, over medium-high heat, combine turkey, onion, and garlic. Cook 5 minutes or until turkey is no longer pink; drain meat juices if necessary. Add tomatoes, chili powder, oregano, cumin, red pepper flakes and salt. Cook 15 minutes or until most of liquid has evaporated. Spoon turkey mixture into potato shells and sprinkle with cheese. On 9-X 13-X 2-inch jellyroll pan, bake shells in 375 degrees F. oven for 15 minutes or until cheese melts.

Serves 4



458

Thanksgiving Joes 1 lb ground turkey 1 cup chopped onion 1 cup chopped celery 1 cup chopped green pepper 1 Bottle (12 ounces) chili sauce 2 Tbs prepared mustard 1 Can (8 ounces) jellied cranberry sauce 6 Buns (6-inches each)

In large skillet, over medium-high heat, saute turkey, onion, celery, and green pepper 5 to 7 minutes, or until turkey is no longer pink. Drain and return mixture to skillet. Add chili sauce, mustard, and cranberry sauce; stir and bring to boil. Reduce heat to medium-low and simmer 25 to 30 minutes, or until mixture is heated throughout. Serve on toasted buns.

Serves 6



459

Three-Way Fresh Mushroom Sauce 2 Tbs olive oil 1 lb fresh white mushrooms, sliced (5 cups) 2 cups coarsely chopped plum tomatoes 1/2 cup sliced green onions (scallions) 1 tsp minced garlic 1/2 tsp salt 0.13 tsp ground black pepper

In a large nonstick skillet heat oil until hot. Add mushrooms; cook, stirring frequently, until mushroom liquid starts to evaporate, about 6 minutes. Add tomatoes, green onions, garlic, salt and black pepper. Bring to a simmer, cover and cook until a sauce forms, about 5 minutes. Serve over hot cooked pasta.

Serves 4



460

Thumbprint Cookies Nonstick cooking spray, as needed 3 Tbs Estee fructose 1 1/4 cups all-purpose flour 1/4 tsp Estee Salt-It 1 tsp baking powder 1/2 cup unsalted margarine 1/2 tsp vanilla extract 1 tsp lemon juice 1 Tbs orange fruit spread 1 Tbs water 1 egg white, slightly beaten 1/2 cup walnuts, finely chopped 4 Tbs Estee any-flavor fruit spread

Preheat oven to 350 degrees. Lightly grease or spray cookie sheet with nonstick cooking spray. Mix together fructose, flour, Salt-It, and baking powder. Add margarine, vanilla extract, lemon juice, orange fruit spread, and water; mix to form a soft dough. Roll into 1-inch balls. Roll each ball first in egg white, then in walnuts. Place on cookie sheet and press thumb into center of each. Bake 12 to 14 minutes; cool on wire rack. When cooled, fill each thumbprint with 1/4 teaspoon fruit spread.

Serves 16



461

Tish Williams' Cherry Chutney 3 cups fresh or frozen sweet cherries 1 cup dried tart cherries 1 cup granulated sugar 3/4 cup cider vinegar 1/2 cup chopped walnuts 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground ginger 1 tsp salt 1/2 tsp cayenne pepper

Put sweet cherries, dried cherries, sugar, vinegar, walnuts, cinnamon, cloves, ginger, salt and cayenne in a heavy Dutch oven; mix well. Bring to boiling over high heat, stirring constantly. Reduce heat to medium; cook, stirring constantly, 30 minutes, or until mixture thickens. Do not overcook. Refrigerate, covered, until ready to use; this chutney will keep for several weeks. It is good served with all kinds of meats or as an appetizer with crackers over cream cheese.

Serves 16


Recipe Source Author: Tish Williams Source: Cherry Marketing Institute

462

Tish Williams' Morning Glory Muffins 1 1/4 cups granulated sugar 2 1/4 cups unbleached flour 2 tsp baking soda 1 Tbs ground cinnamon 1/2 tsp salt 1/2 cup shredded coconut 1/2 cup dried tart cherries 1 cup crushed pineapple, drained 1 cup shredded carrots 1/2 cup shelled, salted sunflower seeds 2/3 cup egg substitute 1 cup canola oil or other vegetable oil 1 tsp vanilla extract

Sift together granulated sugar, unbleached flour, baking soda, cinnamon and salt in a large mixing bowl. Stir in coconut, cherries, drained pineapple and carrots. Combine egg substitute, oil and vanilla in a small bowl; mix well. Pour into dry ingredients; stir to combine. Do not overmix. Spoon into greased muffin tins. Bake in a preheated 375-degree oven 20 to 25 minutes, or until tester comes out clean.

Serves 18


Recipe Source Author: Tish Williams Source: Cherry Marketing Institute

463

Tomato Bacon Sandwiches 8 slices bacon, chopped 1 1/2 cups mayonnaise 3 Tbs Dijon-style mustard 30 slices homemade-type white bread, crusts removed 15 thick large tomato slices

In a large heavy skillet cook the bacon over moderate heat, stirring, until it is crisp, transfer it to paper towels to drain, and chop it fine. In a bowl stir together the bacon, the mayonnaise, and the mustard. Spread the bacon mayonnaise on one side of each bread slice, sandwich the tomatoes between the slices, and cut each sandwich into 4 triangles.

Serves 30



464

Tomato Florentine Soup With Mozzarella Croutons 1 Tbs olive oil 1 onion, chopped 3 garlic cloves, minced 1 Tbs minced sage 1 can crushed tomatoes - (32 oz) 2 cups low-fat low-sodium chicken broth 2 cups fresh spinach, washed, torn 1 Tbs minced rosemary 2 tsp minced basil 1 cup evaporated skim milk Freshly-ground black pepper, to taste 6 slices Italian bread - (1/2 oz ea) 1 tsp olive oil 1 tsp dried Italian seasoning 3 oz part-skim mozzarella cheese

Heat the oil in a stockpot over medium-high heat. Add the onion and garlic and saute for 5 minutes. Add the sage, tomatoes, broth, and spinach. Bring to a boil, lower the heat, and simmer for 10 minutes. Preheat the oven to 400 degrees. Add the rosemary, basil, and milk to the soup and simmer for 10 minutes. Season with pepper. Spread each slice of bread with oil and Italian seasoning. Toast in the oven for 2 minutes. Top with cheese and continue to bake until the cheese melts, about 2 minutes. Place a bread slice on each serving of soup.

Serves 6



465

Tortilla Pinwheels 1 Tbs fat-free cream cheese 2 Tbs shredded reduced-fat Cheddar cheese 2 Tbs mild salsa 1 Tbs chopped green onion tops 1/8 tsp chili powder 1 low-fat four tortilla - (6" dia)

In a small bowl, stir together the cream cheese and Cheddar cheese with a fork until the Cheddar is incorporated. Stir in the salsa, green onion, and chili powder. Spread the mixture evenly on the tortilla. Roll up and cut off the two ends. Cut tortilla into 4 pieces and serve.

Serves 2



466

Tortilla Torte 10 8-inch flour tortillas 16 oz low-fat cream cheese (at room temperature) 1 Tbs grated orange peel 2 Tbs orange juice concentrate 1/2 cup brown sugar, packed 2 Tbs cinnamon 2 Tbs granulated sugar

Place cream cheese, orange peel, orange juice concentrate, cup of brown sugar and 1 teaspoon cinnamon in a bowl and beat with a fork. Spread 9 tortillas on a dry surface and spread evenly with cream cheese mixture. Stack the 9 tortillas in a springform pan. Top with remaining tortilla, brush with melted butter and sprinkle with 1 tablespoon of sugar and 1 teaspoon of cinnamon. Bake in a 400 degree Fahrenheit oven for 20 minutes, or until fork inserted into center comes out clean. Remove torte from oven and cut into wedges. Toss strawberries with 1 tablespoon of sugar. Serve with torte.

Serves 6



467

Traditional Spaghetti & Meatballs 1 lb Spaghetti, Linguine or Thin Spaghetti, uncooked Meatballs 4 slices white bread 1/2 cup skim milk 2 large egg whites 8 oz ground turkey 8 oz extra lean ground beef 1/4 cup grated Romano cheese 1 Tbs minced fresh basil or 1 tsp. dried basil 1 tsp minced fresh oregano or 1/2 tsp. dried oregano 1/2 tsp salt 1/4 tsp pepper Sauce 1 recipe Basic Tomato Sauce (see recipe below) 1 tsp vegetable oil, divided

Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes. Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper. Knead the mixture with your hands until it is smooth. To prevent sticking, dip your hands into cool water before forming each meatball. Form mixture into 30 1 1/2-inch balls. Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat. Warm 1/2 teaspoon vegetable oil in a large non-stick skillet. Add half the meatballs to the skillet and brown them on all sides. Spoon the meatballs into the tomato sauce. Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce. Simmer, stirring, for 20 minutes. While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl. Remove bay leaves from sauce; pour sauce over pasta and serve.

Serves 6


468


469

Triple Berry Jam 1 quart strawberries 1 quart red raspberries 1 pint blackberries (any type) 7 cups sugar 1/2 tsp butter or margarine, if desired (added to reduce foaming) 1 Pouch Certo Liquid Fruit Pectin (3 oz)

Wash 8 half-pint or 4 pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Discard stems and crush enough strawberries to measure 2 cups of crushed berries. Crush enough raspberries to measure 1 cup. Crush enough blackberries to measure 1 cup. Add the prepared fruit to a 6 or 8-quart saucepan. Stir in the sugar and butter or margarine. Stirring constantly, bring the mixture to a full rolling boil ( a boil that doesn’t stop bubbling when stirred) on high heat. Stir in pectin quickly. Return the mixture to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Ladle the jam into 1 jar at a time, leaving a ¼-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1000-6000 feet: 20 minutes above 6000 feet).

Serves 16



470

Tropical Fruit Salad 2 cups thinly-sliced fresh California nectarines 1 cup thinly-sliced fresh California plums 1 cup melon cubes, cantaloupe OR honeydew 1/4 cup (about 6 limes) freshly squeezed lime juice 2 Tbs chopped cilantro 1/2 tsp (or to taste) chili powder 1/4 cup queso fresca OR crumbled feta cheese cilantro sprigs for garnish

In a bowl, combine nectarines, plums, melon cubes, lime juice and chopped cilantro. Gently mix well. Add the chili powder to taste and gently mix well. Add the cheese and gently mix well. Garnish with cilantro sprigs and serve.

Serves 4



471

Tropical Pineapple Chicken Pineapple, banana and a splash of lime juice flavor this light and fruity chicken dish, but onions, bell pepper and garlic counteract the sweetness for a delightful contrast of tones and textures. This is a wonderful summer dish to eat on the patio!

8 oz wide egg noodles 3/4 lb fresh boneless, skinless chicken breasts, thickly sliced 1 yellow onion, peeled and chopped 1/2 cup sliced green onion 1/2 green bell pepper, seeded and sliced 2 clove garlic, crushed 1/2 banana, peeled and sliced 1/2 cup low-sodium chicken broth 1 (8-oz.) can pineapple chunks, undrained 1 tsp lime juice 1/4 tsp salt 1/8 tsp ground black pepper

Cook pasta according to package directions; drain and keep warm. Meanwhile, spray a deep, nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat. Add chicken and cook evenly until golden brown, 2 to 4 minutes. Add onion, green onion, bell pepper and garlic. Sauté until bell pepper is crisp-tender, stirring frequently. Stir in banana, broth, pineapple with juice and lime juice. Reduce heat to low. Just before serving stir in pasta and toss to mix. Season with salt and pepper to taste. Serve immediately.




472

Tucker's Chicken Potpie Always an old time favorite on those cold winter nights -- also great the next day for lunch or a quick dinner.

1 fresh whole chicken, cut up 4 cups water 3 cups chicken broth 3 potatoes, scrubbed and diced 3 carrots, scrubbed and sliced 1 onions, peeled and chopped 1 1/2 cups celery, trimmed and sliced 1/4 cup butter or margarine 1/2 cup flour 2 cups half-and-half 1/2 tsp salt 1/2 tsp ground black pepper 2 9-inch pie crusts

In a large soup or pasta pot over medium heat, cook chicken in water until tender, 45 minute to 1 hour; drain, rinse, cool and debone. In a saucepan, heat the chicken broth and boil potatoes, carrots, onions and celery until tender, 15 to 20 minutes; drain, reserving broth. Preheat oven to 400°F. Grease a 13x9x2-inch baking dish; set aside. In a skillet, melt butter. Add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in reserved broth, half-and-half, salt and pepper. Cook over medium heat, stirring occasionally, until thickened and bubbly. Add the vegetables and chicken, stirring to coat, and pour into prepared 13x9x2-inch baking dish. Roll out the pie crusts and place on top, overlapping slightly in the center. Bake 30 to 35 minutes or until golden brown.



Recipe Source

473

Source: Nestlé

474

Turkey and Bow-Tie Pasta 1/4 cup + 1 tablespoon flour 2 cups skim milk 1 cup dry white wine 1 tsp Italian seasoning dash pepper 1 lb turkey kielbasa or smoked turkey sausage cut into 1/2-inch slices 1 Package (10 ounces) frozen mixed vegetables thawed and well drained 6 oz bow-tie pasta cooked according to package directions and drained 1 tsp poppy seeds

Over medium heat, in medium saucepan combine flour and milk. Add wine, Italian seasoning and pepper, stirring until smooth. Over medium heat cook mixture until thick and bubbly, stirring constantly. Fold in sliced turkey sausage, vegetables, and cooked pasta; reduce heat to medium-low and cook 5 to 8 minutes or until heated throughout. To serve, top pasta mixture with poppy seeds.

Serves 6



475

Turkey Bacon Quiche in Tater Skins 4 Baking potatoes baked and slightly cooled 4 Eggs 8 Slices turkey bacon cooked and crumbled 1/4 cup chopped green onions 1/4 cup chopped green pepper 1 Jar (2 ounces) pimientos drained 1/2 cup grated reduced-fat Cheddar cheese

Slice potatoes in half, lengthwise. Scoop out center of potato to within 1/4-inch of potato skin. Reserve potato for other use. In medium-size bowl, combine eggs, bacon, green onion, green pepper and pimiento. Spoon turkey mixture evenly into potato shells and sprinkle 1 tablespoon cheese over each shell. Bake 15 to 20 minutes at 350 degrees F.

Serves 8



476

Turkey Barbecue Meatloaf 1 lb ground turkey 1 cup chopped onion 1/2 cup seasoned bread crumbs 1/2 cup grated carrots 1/2 cup bottled barbecue sauce divided 2 tsp Worcestershire sauce 1 tsp minced garlic 3/4 tsp pepper Vegetable cooking spray

In medium bowl combine turkey, onion, bread crumbs, carrots, 1/4 cup barbecue sauce, Worcestershire, garlic and pepper. In 9-inch pie plate, sprayed with vegetable cooking spray, shape meat mixture into round loaf. Drizzle top of loaf with remaining barbecue sauce. Bake at 350 degrees F. 35 to 45 minutes or until meat thermometer reaches 160 degrees F. when inserted in center of meatloaf, juices run clear and meat is no longer pink.

Serves 6



477

Turkey Bean Joes 1 lb ground turkey 1 cup chopped onion 1/2 cup catsup 1 Tbs prepared mustard 1 tsp horseradish 1 Can (15 oz) vegetarian beans 1 Can (15 ounces) kidney beans rinsed and drained 6 Buns (6-inches each) split lengthwise 6 Strips turkey bacon cooked and crumbled

In medium non-stick skillet, over medium-high heat, saute turkey and onion 5 to 7 minutes, or until turkey is no longer pink. Drain and return mixture to skillet. Stir in catsup, mustard, horseradish and both types of beans; bring to boil. Reduce heat to low, cover and simmer 10 to 15 minutes, until mixture is heated throughout. Serve over toasted buns, garnished with crumbled bacon.

Serves 6



478

Turkey Breast with Spicy Orange Sauce 1/2 cup orange marmalade 1-1/2 tsp horseradish or to taste 3/4 lb fully-cooked oven roasted turkey breast sliced

In small saucepan, over medium-high heat, combine marmalade and horseradish; heat until warm. Serve sauce over turkey.

Serves 4



479

Turkey Breast with Sweet and Sour Apricot Glaze 1 turkey breast (4-6 pounds) 1/4 cup apricot preserves 1/2 Tbs Dijon-style mustard

In (13 x 9 x 2 inch) roasting pan, place turkey breast on rack. Bake, uncovered, 325 degrees (Fahrenheit) 2 to 2-1/2 hours or until meat thermometer registers 170 to 175 degrees (Fahrenheit) in deepest part of breast. In small bowl combine preserves and mustard. Brush glaze over breast during final 15 minutes of cooking.

Serves 20



480

Turkey Brunswick Stew 1-1/2 lbs turkey thighs skin removed 5 to 6 cups water to cover 2 bay leaves 5 peppercorns 3 sprigs parsley 1 stalk celery cut into 1-inch chunks 1 large red-skinned potato cut into 1/2-inch cubes 1 large onion cut in half and quartered 1 large carrot peeled and cut into 1/2-inch slices 1 14-ounce can tomatoes drained 1 10-ounce package frozen kernel corn 1 10-ounce package frozen lima beans 1/4 cup dried tart cherries 1 Tbs sugar 1-1/2 tsp salt 1 tsp garlic minced 1/2 tsp coarsley ground pepper 1/2 tsp dried oregano 1/8 tsp ground mace 1 cup wild rice cooked according to package directions

In 5-quart saucepan over high heat, bring to boil thighs, water, bay leaves, peppercorns, parsley and celery. Skim foam from top of liquid. Cover, reduce heat and simmer for 45 minutes. Remove and discard bay leaves and parsley. Remove thighs and allow to cool enough to handle. Remove turkey from the bone and cut into large chunks. Discard bones. Return turkey to pan along with potato, onion, carrot, tomatoes, corn, lima beans, cherries, sugar, salt, garlic, pepper, oregano and mace. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Stir in cooked wild rice.

Serves 6



481

Turkey Frank Burrito 10 Flour tortillas 10 Tbs salsa 10 Tbs Monterey Jack cheese shredded 1 Package (16 ounces) turkey franks

On each tortilla spread 1 tablespoon salsa and sprinkle with 1 tablespoon cheese. Place frank in center of tortilla and wrap to close ends. Fold paper towel around burrito. Microwave at HIGH (100% power) for 45 seconds. NOTE: For full recipe, place burritos in a 2-quart oblong microwave-safe casserole. Cover with wax paper and heat at HIGH for 4 to 5 minutes.

Serves 10



482

Turkey Franks with Cheesy Macaroni water 1 Box (7-1/4 ounces) macaroni and cheese dinner 1/4 cup margarine 1/4 cup skim milk 1 lb turkey franks cut into 1/2-inch slices

In a 1-1/2 quart microwave-safe casserole combine water and cheese sauce mix. Stir in macaroni; cover. Microwave at HIGH (100% power) for 10 minutes; stir. Microwave at MEDIUM (50% power) for 10 minutes; stir after 5 minutes. Add margarine, milk and franks; stir, cover and microwave at HIGH (100% power) for 2 minutes.

Serves 6



483

Turkey Goulash 2 cups onion thinly sliced 1 Large clove garlic minced 2 Tbs margarine 2 Tbs paprika 1-1/2 cups dry red wine 1-1/2 cups reduced-sodium chicken bouillon 2-1/2 lbs turkey thighs skinned, boned 4 cups potatoes peeled and cut into 1/2-inch cubes Juice of one lemon 1/2 tsp salt 1/4 tsp cracked pepper 1/2 cup non-fat sour cream

In 5-quart Dutch oven, over medium-high heat, saute onion and garlic in margarine 4 to 5 minutes or until onion is translucent. Stir in paprika and cook 1 minute. Reduce heat to medium; stir in wine and bouillon. Add turkey thighs to mixture. Increase heat to high, bring mixture to boil for 2 minutes. Reduce heat to low, cover and simmer 1 to 1-1/2 hours or until a meat thermometer inserted in thickest part of turkey thigh registers 180-185 degrees F and turkey is fork tender. Remove turkey, cool slightly, cut into 1/2-inch cubes, cover and reserve in refrigerator. Increase heat to medium, add potatoes and simmer mixture 15 to 20 minutes or until potatoes are fork tender. Return turkey to mixture and heat for 3-4 minutes, until hot. Add lemon juice, salt and pepper. Remove saucepan from heat and quickly stir in sour cream. Return to heat 1 minute or until mixture is heated throughout.

Serves 4



484

Turkey Ham and Corn Chowder 1 cup onion chopped 1 Tbs vegetable oil 3 Tbs flour 1/2 tsp black pepper 1 quart skim milk 2 cups frozen hash brown potatoes 2 Cans (11 ounces each) corn with red and green peppers drained 3/4 lb turkey ham cut into 1/2-inch cubes

In 3-quart saucepan, over medium-high heat, saute onions in hot oil for 3 minutes or until translucent. Blend in flour and pepper. Cook for a few minutes until lightly golden brown. Remove pan from heat; slowly add milk, stirring constantly. Return pan to heat and stir until thickened. Add potatoes; bring mixture to boil, stirring constantly. Add corn and turkey ham; return mixture to boil. Immediately reduce heat to low and simmer soup 15 minutes or until potatoes are tender and mixture has thickened.

Serves 8



485

Turkey Ham Quiche in a Hash Brown Crust 3 cups frozen hash brown potatoes defrosted and patted dry 1/2 cup chopped sweet onion divided 2 Tbs green pepper chopped dash white pepper 1 egg beaten As needed non-stick cooking spray 1-1/2 cups turkey ham diced 1 cup Swiss cheese grated 1 cup skim milk 4 eggs 2 tsp prepared mustard 1/4 tsp white pepper

Crust In a small bowl, combine potatoes, 1/4 cup onion, green pepper and pepper. Fold in 1 beaten egg. Spray 9-inch pie plate with non-stick cooking spray. Pat potato mixture evenly into prepared pie plate to form a crust, building up sides to rim. Bake at 400 degrees F. 25 to 30 minutes or until crust is golden brown. (Recipe may be prepared up to this point, cooled, covered and refrigerated until ready to serve.) Place potato crust in cold oven. Set temperature to 350 degrees F. Heat 10 minutes. Remove crust from oven and continue with following steps. Filling In layers, sprinkle turkey ham, remaining onion and cheese evenly over crust. In a small bowl, combine milk, 4 eggs, mustard and pepper; mix well. Pour over ingredients in crust. Bake in a preheated 350 degrees F. oven for 30-35 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before cutting.

Serves 6


Recipe Source

486

Source: The National Turkey Federation

487

Turkey Ham Stuffed Potatoes 6 Potatoes baked 1 cup diced TURKEY HAM 1/4 cup finely chopped green pepper 2 Tbs finely chopped onion 1/2 tsp salt 1/4 tsp pepper 1 cup low-fat yogurt 1/2 cup reduced-fat Cheddar cheese grated

Slice top off each potato. Scoop out center of each potato to within 1/4-inch of potato skin; set aside. In medium bowl combine potato, turkey ham, green pepper, onion, salt, pepper and yogurt. Spoon turkey and potato mixture evenly into each potato shell; top with cheese. On microwave-safe plate arrange stuffed potatoes spoke- fashion. Cook in microwave oven at HIGH (100% power) 4 minutes or until cheese melts and potatoes are hot.

Serves 6



488

Turkey Hash Au Gratin 1/2 lb ground turkey 1 cup onion chopped 2 cups cooked potatoes 1/2 tsp salt 1/4 tsp pepper 1/2 cup reduced-fat Cheddar cheese

In medium skillet, over medium-high heat, combine turkey and onions. Cook 5 minutes or until turkey is no longer pink. Add potato, breaking up larger pieces of potato with spoon if necessary; cook 2 to 3 minutes. Add salt and pepper. Into 1-quart oven-proof casserole, lightly coated with vegetable cooking spray, bake turkey mixture in 375 degree F. oven 10 to 15 minutes. Top casserole with cheese and continue baking until cheese melts.

Serves 4



489

Turkey Meatball Minestrone 1 lb ground turkey 2 cups chopped onion divided 1 cup seasoned bread crumbs 2 tsp minced garlic divided 1/2 tsp Italian seasoning Vegetable cooking spray 1 cup celery chopped 2 tsp olive oil 2 Cans (14-1/2 ounces) no-fat chicken broth 1 Can (14 ounces) chopped tomato undrained 1 Can (8 ounces) chick peas 1 Can (8 ounces) cut green beans drained 1 tsp sage leaves 1 tsp basil 1 tsp parsley 1 cup dry rotini pasta

In medium bowl combine turkey, 1 cup onion, bread crumbs, 1 teaspoon minced garlic and Italian seasoning. Shape mixture into 36 meatballs. Place meatballs on baking pan (10 x 15 x 1 inch) sprayed with vegetable cooking spray. Bake at 400 degrees (Fahrenheit) for 20 to 25 minutes or until meatballs are brown on outside and no longer pink in center. In 5-quart saucepan, over medium-high heat, saute remaining onion and garlic with celery in olive oil for 5 to 7 minutes, or until limp. Add chicken broth, tomatoes, chick peas, green beans, sage, basil, and parsley. Increase heat and bring mixture to boil; add rotini. Reduce heat, cover and simmer for 15 to 20 minutes or until pasta is al dente. Add meatballs and simmer 5 to 10 minutes, or until mixture is heated throughout.

Serves 6



490

Turkey Mexican Stew 1-1/2 cups onion coarsely chopped 1 cup green pepper cut into 1/2-inch cubes 1 Large clove garlic minced 1 Tbs margarine 1 Can (15 ounces) tomato sauce 2 tsp chili powder 1/2 tsp cinnamon 1/2 tsp salt 2-1/2 lbs turkey thighs skinned and boned 2 cups sweet potatoes peeled and cut into 1/2-inch cubes

In 5-quart non-stick saucepan over medium-high heat, saute onion, green pepper and garlic in margarine until translucent and pepper is tender. Blend in tomato sauce, chili powder, cinnamon and salt. Increase heat and bring mixture to boil. Add thighs, reduce heat, cover and simmer 45 to 60 minutes. Add potatoes; cook 30 minutes or until a meat thermometer inserted in thickest part of meat registers 180-185 degrees F. If desired, serve over rice or with cornbread.

Serves 4



491

Turkey Nacho Pie 1/4 lb boneless white or dark turkey meat cut into 1-inch cubes 1 tsp vegetable oil 2 Tbs onion chopped 2 Tbs green pepper chopped 1/4 cup chunky salsa 1/8 tsp garlic powder 1/4 tsp chili powder 2 Tbs no-salt corn chips crushed 1 Tbs reduced-fat Cheddar cheese shredded

In small skillet over medium heat, saute turkey in 1/2 teaspoon oil 2 to 3 minutes or until no longer pink; remove and set aside. Add remaining oil, onion and green pepper to skillet and saute until onion is translucent and green pepper soft. Fold in turkey, salsa, garlic and chili powders. Pour into a 1-3/4 cup casserole. Top with corn chips and cheese. In toaster oven or conventional oven, broil casserole about 2 to 3 minutes or until cheese melts.

Serves 1



492

Turkey Nachos 3 cups no-salt-added tortilla chips 2 Slices (1 ounce each) turkey ham cut into 1/2-inch dice 1/4 cup cheddar cheese shredded 1 Tbs canned green chilies chopped 1 Tbs salsa

Line toaster oven tray with aluminum foil. Arrange chips on tray. Sprinkle with ham, cheese, chilies and salsa. In toaster oven at 350 degrees F., heat nachos 5 to 8 minutes or until cheese melts.

Serves 1



493

Turkey Noodle Dinner 2-1/2 lbs turkey thighs skin removed turkey broth or reduced-sodium chicken bouillon 1 tsp poultry seasoning 1/2 tsp pepper 6 oz dry broad egg noodles 1 Can (10-3/4 ounces) reduced-sodium cream of mushroom soup

In medium saucepan combine thighs, broth, poultry seasoning, pepper and salt. Cover and bring to boil; simmer for 1-1/4 to 1-1/2 hours, or until meat thermometer registers 170-175 degrees F. Remove thighs, add noodles; bring mixture to a boil and simmer, uncovered, for 10 minutes. Meanwhile, using 2 forks, remove meat from bones, shredding into medium size pieces. Blend mushroom soup into noodle mixture. Stir in turkey. Simmer 10 to 15 minutes.

Serves 4



494

Turkey Potpie a La Greco 2 lbs turkey thighs, skinned, boned cut into 1/2-inch cubes 1/4 cup flour 1/2 tsp cinnamon 2 Tbs vegetable oil 1 cup red wine 1 Can (8 ounces) tomato sauce 2 Tbs brown sugar 2 Tbs raisins 3 Tbs red wine vinegar 3 Cloves minced garlic 1 cup frozen whole onions 2 tsp mixed whole pickling spice 1 cup frozen peas 1 Can (8 ounces) refrigerated crescent dinner rolls 2 oz Feta cheese

In a plastic bag, combine flour and cinnamon. Add meat cubes and shake to evenly coat each piece. Heat oil in a medium skillet over medium-high heat. Saute meat cubes a few at a time until evenly browned on all sides. Transfer meat to a 2- quart casserole dish. Stir wine, tomato sauce, brown sugar, raisins, vinegar and garlic into meat drippings remaining in the skillet. Bring to a boil. Pour the hot mixture over the meat. Stir in the onions. Tie pickling spices in a cheesecloth bag and submerge in the meat mixture. Cover the casserole and bake in a 350 degree F. oven 45 minutes. Remove the whole spice bag and stir in the peas. Cover and increase the oven temperature to 400 degrees F. and continue baking the casserole for 5 minutes or until the mixture is bubbly. Remove crescent dough from can and separate into 8 triangles. At the wide end of each triangle, place 1 teaspoon feta cheese. Roll end toward the point of the triangle (like a jelly roll) to encase the cheese in the dough. Arrange cheese filled crescents on top of the hot casserole (wheel-spoke fashion) with the points meeting in the center. Return to 400 degree F. oven. Bake, uncovered, 10 to 15 minutes or until crescent rolls are golden brown.

Serves 4

495



496

Turkey Spaghetti 1 lb ground turkey 2 cups chopped onion 1 tsp minced garlic 1 tsp Italian seasoning 1 tsp pepper 8 oz spaghetti cooked according to package directions 3 cups prepared chunky vegetable spaghetti sauce

In large non-stick skillet, over medium-high heat, saute turkey, onion, garlic, Italian seasoning and pepper 8 to 10 minutes or until turkey is no longer pink and onion is tender. Drain. Add spaghetti sauce to turkey mixture. Reduce heat to low and simmer 15 minutes. To serve, arrange cooked spaghetti on large platter and pour sauce over pasta.

Serves 6



497

Turkey Split Pea Soup 1 lb split peas rinsed and drained 7 cups turkey broth or low-sodium chicken bouillon broth recipe follows (#337) 2 cups onion chopped 1 cup carrots chopped 1/2 cup celery chopped 1 Clove garlic minced 3 Tbs dried parsley 1 bay leaf 1 lb turkey ham cut into 1/2-inch cubes

In 5-quart saucepan, over high heat, combine peas, broth, onion, carrots, celery, garlic, parsley and bay leaf; bring to a boil. Reduce heat to simmer, cover and cook one hour. Remove saucepan from heat and discard bay leaf. With a wire whip, gently whisk soup to slightly blend peas. If desired, soup can be pureed in a blender for a smoother texture. Return soup to medium-high heat, add turkey ham and bring to a boil. Reduce heat to simmer, and cook, uncovered, 10 to 15 minutes.

Serves 8



498

Turkey Tacos 1 lb ground turkey 2 Tbs dried onion 1 Tbs chili powder 1 tsp paprika 1/2 tsp cumin 1/2 tsp dried oregano 1/2 tsp salt 1/4 tsp garlic powder 1/8 tsp pepper 10 Taco shells 1 to 2 Tomatoes chopped 2 to 3 Cups lettuce shredded 2/3 cup cheddar cheese grated

In a large skillet over medium-high heat, combine turkey, onions, chili powder, paprika, cumin, oregano, salt, garlic powder and pepper. Cook for 7 to 8 minutes or until turkey is no longer pink. Spoon into taco shells; top each taco evenly with tomatoes, lettuce, and cheese. Other optional toppings include: taco sauce, sour cream, guacamole, chopped or sliced olives and chopped onions.

Serves 5



499

Turkey Thyme Sauce 2 cups turkey broth 1 tsp thyme 1/2 tsp salt 1/4 tsp pepper 1/4 cup cornstarch 1/2 cup dry white wine or water

Pour pan drippings from roasting pan into large measuring cup. Let set until fat rises to top and spoon fat off. Add broth to juices to measure 4 cups. Return mixture to roasting pan and, over low heat, bring to simmer stirring brown bits from bottom of pan. Mix wine into corn starch until smooth. Stir into juice mixture in roasting pan. Bring to boil over medium heat, stirring constantly until thickened. Serve with turkey slices.

Serves 10



500

Turkey Topped Cucumbers 6 oz oven roasted turkey breast finely chopped 3 Tbs no-cholesterol reduced-calorie mayonnaise 2 Tbs green onions finely chopped 1 tsp horseradish 1/8 tsp pepper 1/8 tsp garlic powder 2 Cucumbers scored and cut into 1/4-inch slices Watercress leaves for garnish

In small bowl combine turkey, mayonnaise, green onion, horseradish, pepper and garlic powder. Top each cucumber slice with 1-1/2 teaspoons turkey mixture and garnish with a watercress leaf.

Serves 32



501

Turkey Tortilla Soup 1 cup onion chopped 1 tsp olive oil 1 Can (4 ounces) green chilies chopped 1 Package (1.25 ounces) taco seasoning mix 1 Can (16 ounces) tomatoes, undrained 6 cups turkey broth or reduced-sodium chicken bouillon 1 Package (10 ounces) frozen corn 2 cups cooked turkey cut into 1/2-inch cubes 1/3 cup fresh cilantro chopped 4 oz unsalted tortilla chips coarsely crumbled 1/2 cup Monterey Jack cheese grated

In 5-quart saucepan, over medium heat, saute onion in oil 3 to 4 minutes or until translucent. Stir in chilies and taco seasoning mix; cook 1 minute. Add tomatoes, breaking up with spoon. Stir in turkey broth; bring to a boil. Add corn and turkey, reduce heat to low and simmer 5 minutes. Add cilantro. To serve, spoon 1-1/3 cups soup in each bowl. Top each serving with 1/2 ounce tortilla pieces and 1 tablespoon cheese.

Serves 8



502

Turkey Veggie Frittata 1 cup chopped onion 1 cup red pepper 1 tsp minced garlic 2 tsp olive oil divided 1/4 lb thinly sliced mushrooms 1 medium red skinned potato cut into 1/2-inch cubes; cooked 1/2 tsp dried rosemary 1/2 tsp pepper 1/4 tsp salt 1 cup cooked asparagus cut into small pieces 2 cups cooked turkey, shredded 4 eggs beaten 1/4 cup Parmesan cheese freshly grated

In 10-inch non-stick, oven-proof skillet, over medium-high heat, saute onion, red pepper, and garlic in 1 teaspoon olive oil 3 to 4 minutes or until onions are translucent. Add mushrooms and potato; saute 1 to 3 minutes, or until mixture is heated throughout. Stir in rosemary, pepper, and salt. In medium bowl, combine mixture with asparagus, turkey, and egg; set aside. In skillet, over medium-high heat, add remaining olive oil. Pour turkey and vegetable mixture into pan. Reduce heat to medium-low and cook 10 to 15 minutes, or until mixture is set on bottom and lightly browned. Sprinkle Parmesan cheese over top and broil 3 to 4 minutes or until cheese is lightly browned.

Serves 6



503

Tuscan Turkey and Pasta Toss 1 lb smoked turkey cut into 1/2-inch cubes 16 oz 1 jar salsa or picante sauce 15-1/4 oz 1 can shoepeg white corn drained 1/4 cup sun-dried tomatoes in oil; drained, oil reserved, chopped 1/4 cup green onion chopped 1 Tbs lime juice 1 tsp sugar 1 tsp garlic minced 1 12 oz package linguine cooked according to package directions 3/4 cup reduced-fat Monterey Jack cheese shredded 3 Tbs fresh cilantro chopped

In 3-quart saucepan, over high heat, combine turkey, salsa, corn, tomatoes, onions, lime juice, sugar, garlic, and 1 teaspoon reserved oil. Bring to boil, reduce heat and simmer 5 to 10 minutes or until heated throughout. To serve, spoon mixture over linguine and sprinkle with cheese and cilantro.

Serves 6



504

Twice-Baked Sweet Potatoes 2 medium sweet potatoes 3/4 Tbs fat-free sour cream 1 3/4 tsp Equal for Recipes (or 6 packets Equal sweetener or 1/4 cup Equal Spoonful) 1/2 tsp orange extract Salt, to taste Freshly-ground white pepper, to taste 2 Tbs chopped pecans

Lightly grease potatoes; pierce with tines of fork. Place potatoes in baking pan and bake in a 375 degree oven until tender, 35 to 40 minutes. Let stand until cooked enough to handle. Cut potatoes in half; scoop out flesh. Mash potatoes until smooth; mix in sour cream, Equal, and orange extract. Season to taste with salt and white pepper. Spoon potato mixture into 4 potato skins. Place potatoes in baking pan and bake in preheated 400 degree oven until browned, about 20 minutes. Sprinkle with pecans or coconut (after baking).

Serves 4



505

Vegetable-Stuffed Turkey Loaf 1 lb ground turkey 1 Egg beaten 2/3 cup quick cooking oats 1/4 cup reduced-sodium chicken bouillon 3 Tbs chili sauce 1 Tbs dried minced onion 1 Tbs dried parsley 1/2 tsp Italian seasoning 1/4 tsp garlic powder 1/8 tsp pepper 1 Package (10 ounces) frozen mixed vegetables thawed and well drained 2 Slices (1 ounce each) reduced-fat, reduced-sodium American cheese Additional chili sauce (optional) 1 Tbs dried minced onion minced

In medium-size bowl combine turkey, egg, oats, bouillon, chili sauce, onion, parsley, Italian seasoning, garlic powder and pepper. Divide turkey mixture in half and set aside. Coat an 8-X 4-X 2-3/8-inch loaf pan with non-stick cooking spray. Press one half of turkey mixture into loaf pan. Top turkey layer with vegetables. Top vegetable layer with cheese slices. Press remaining turkey mixture into loaf pan, sealing all edges. Bake at 350 degrees F. 50 to 60 minutes or until turkey loaf is no longer pink in center. Allow to stand 5 minutes; unmold turkey loaf onto a plate. Garnish with additional chili sauce, if desired.

Serves 6



506

Very Berry Cooler 1 package (10-ounce) unsweetened frozen raspberries OR strawberries (2 cups) 2 fresh California peaches, halved and pitted, coarsely chopped 12 cracked or crushed ice cubes

Combine frozen berries, peaches and ice in blender or food processor. Whirl until smooth.

Serves 2



507

Viking Burgers 1 lb ground turkey 1-2 Tablespoons prepared horseradish 1-1/2 tsp paprika 1-1/2 tsp Dijon-style mustard 1/4 tsp pepper dash salt 4 Hamburger buns toasted

Combine all ingredients. Shape into 4 burgers about 1/2-inch thick. Place burgers on lightly greased broiling pan. Broil burgers 6-inches from heat, 3 to 4 minutes per side until no longer pink. Serve on toasted hamburger buns with additional mustard, if desired.

Serves 4



508

Watermelon Creme Supreme! 1 container (8 ounces) lemon low-fat yogurt 3/4 cup skim milk 1 package (3.4 ounces) instant French Vanilla pudding mix 1 container (8 ounces) nonfat frozen nondairy whipped topping, thawed and divided 1 package (10.75 ounces) reduced fat pound cake, thawed 5 cups cubed watermelon (about 1 inch), seeds removed or seedless

Beat yogurt, milk and pudding mix in medium bowl until thick. Reserve 1 cup whipped topping for garnish. Fold remaining whipped topping into pudding mixture. Cut cake into 1/2 inch thick slices. Spread half of pudding mixture on bottom of large glass bowl. Top with half of cake slices; arrange half of watermelon cubes over cake. Repeat layers of pudding mixture, cake and watermelon. Garish with reserved whipped topping. Refrigerate, covered, at least 2 hours before serving.

Serves 10


Recipe Source Author: 5 A Day Recipe Source: California - Arizona Watermelon Association

509

Watermelon-Blueberry Banana Split 2 large bananas 8 "scoops" watermelon* 1 pint fresh blueberries 1/2 cup vanilla lowfat yogurt 1/4 cup crunchy cereal nuggets

Peel bananas and cut in half cross wise; cut each piece in half lengthwise. For each serving, lay 2 pieces of banana against side of shallow dish. Place watermelon "scoop" at each end of dish. Fill center space with blueberries. Stir yogurt until smooth; spoon over watermelon "scoops". Sprinkle with cereal nuggets.

Serves 4


Recipe Source Author: A '5 A Day' Recipe Source: California - Arizona Watermelon Association

510

Weeknight Chicken Potpie 1/3 cup butter or margarine 1/3 cup flour 3/4 cup chopped peeled onion 1/2 tsp salt 1/4 tsp ground black pepper 1 (14.5-oz.) can chicken broth 2/3 cup 2% milk 3 cups diced cooked chicken 3 cups frozen peas and carrots 1 (9-in.) double pie crust

Preheat oven to 425°F. Grease a 2-quart casserole dish. Heat butter in a large saucepan over medium heat. When melted, whisk in flour and cook for 1 minute, whisking constantly. Add onion, salt and pepper and cook until onion is tender, about 4 minutes. While whisking, pour chicken broth and milk into pan in a slow, steady stream. Bring to a boil, reduce heat and simmer for 1 minute. Stir in chicken, peas and carrots, mix well and remove from heat. Roll out a little over half of the pie crust and fit into the bottom and up the sides of prepared dish. Pour chicken mixture into crust. Roll out remaining crust and place over filling. Pinch crusts together to seal and crimp as desired. Cut decorative slits into top crust to allow steam to escape. Bake for 35 minutes, or until golden brown. Serve warm.




511

West Coast Turkey Chili 1 cup green pepper seeded and cut into 1/4 inch cubes 1-1/4 cups onions coarsely chopped 2 Cloves garlic minced 3 Tbs canola oil 2 Cans (15-1/2 ounces) kidney beans rinsed and well drained 1 Can (28 ounces) stewed tomatoes crushed 1 cup dry red wine 3 cups cooked turkey cut into 1/2 inch cubes 1 Tbs chili powder 1 Tbs fresh cilantro coarsely chopped 1 tsp crushed red pepper 1/2 tsp salt

In a 3-quart saucepan over medium-high heat, saute green pepper, onion and garlic in oil 5 minutes or until vegetables are tender-crisp. Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper and salt. Increase heat and bring mixture to boil; reduce heat and simmer, uncovered, 25 minutes. To serve, ladle into bowls and garnish with additional onion or fresh cilantro.

Serves 6



512

Western Wagon Wheels 1 lb Wagon Wheels, Rotini or other medium pasta shape, uncooked 1/4 cup all-purpose flour 1/2 tsp pepper 1 1/2 lbs skinless, boneless chicken breasts, cut into bite-sized pieces 3 Tbs vegetable oil, divided 2 cups broccoli florets 2 carrots, thinly sliced 1 cup frozen whole kernel corn 1 Tbs water 1 18-oz. bottle barbecue sauce

Prepare pasta according to package directions. While pasta is cooking, combine flour and pepper in a zip-top plastic bag. Add chicken and shake until well coated. Heat one tablespoon oil in a large skillet. Add half the chicken and stir-fry until brown on all sides. Remove from pan. Repeat with 1 tablespoon oil and remaining chicken. Remove from pan. Add remaining 1 tablespoon oil to skillet and heat . Add broccoli, carrots and corn; stir-fry 2 minutes. Add water ; cover and cook 3 to 4 minutes or until vegetables are tender-crisp. Add chicken and barbecue sauce to skillet; cook until thoroughly heated. When pasta is done, drain well. Place in a large bowl; add hot chicken mixture and toss well.

Serves 10



513

Whipped Carnation Evaporated Milk Topping Sweeten evaporated milk with powdered sugar and vanilla before whipping it into a foamy topping.

1 cup NESTLÉ CARNATION Evaporated Milk 1/4 to 1/2 cup powdered sugar 1 tsp vanilla extract

Pour evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl. Beat on high speed for 1 minute or until very frothy. Gradually add sugar and vanilla extract; continue beating for 2 minutes or until mixture is stiff. Serve immediately spooned over fresh fruit or your favorite dessert.




514

White Chicken Chili 1 lb dry white beans 6 cups chicken broth 2 garlic cloves, crushed 1 1/2 onion, chopped 8 oz green chili peppers, chopped 2 tsp cumin 1 1/2 tsp oregano 1 tsp cloves 1/4 tsp cayenne pepper 4 cups chopped cooked chicken 3 cups chicken broth

In a large kettle combine dry white beans, chicken broth, crushed garlic cloves, and 1 chopped onion. Bring to a boil, reduce the heat, and simmer, covered, until the beans are tender, about 2 to 3 hours. In a large skillet, saute 1 cup chopped onions until tender. Add chopped green chili peppers, cumin, oregano, cloves, and cayenne pepper; mix thoroughly. Add cooked, chopped chicken and chicken broth. Simmer for 1 hour.




515

White Chocolate Devil's Food Pie 2 cups cold skim milk, divided 1 package Jello devil's food-flavor fat-free instant pudding & pie filling, (4-serv size) 1 container Cool Whip Lite whipped topping - (8 oz), thawed, divided 1 prepared reduced-fat graham cracker crumb crust - (6 oz) 1 package Jello white chocolate-flavor fat-free instant pudding & pie filling, (4-serv size)

Pour 1 cup of the cold milk into medium bowl. Add devil's food flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in 1/2 of the whipped topping. Spoon evenly into crust. Pour remaining 1 cup cold milk into another medium bowl. Add white chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in remaining whipped topping. Spread over pudding layer in crust. Refrigerate 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

Serves 8



516

White Tie and Tails 8 oz Bow Ties, Radiatore or other medium pasta shape, uncooked 1 cup half-and-half 1/2 cup crumbled blue cheese 1/2 cup grated low-fat Swiss cheese 1/2 cup grated Romano cheese 1/4 cup grated low-sodium Parmesan cheese 1/3 cup 1/4-inch prosciutto strips 2 Tbs chopped fresh basil or 2 tsp. dried basil

Cook pasta according to package directions. While pasta is cooking, heat half-and-half in 2-quart saucepan over medium heat; do not boil. Add blue, Swiss and Romano cheeses. Reduce heat; cook and stir until cheeses are blended and sauce is smooth; remove from heat. When pasta is done, drain well. Pour sauce over cooked pasta; toss. Sprinkle with Parmesan cheese, prosciutto and basil. Serve immediately.

Serves 4



517

White Turkey Chili 1-1/2 cups onions coarsely chopped 2 Cloves garlic minced 1 Tbs olive oil 1 jalapeno pepper minced 1 4-Ounce Can chopped mild green chilies 1 tsp ground cumin 1/2 tsp dried oregano 1/4 tsp cayenne pepper 1/4 tsp salt 1 cup reduced-sodium chicken bouillon 1 19-Ounce Can white kidney beans (cannellini) drained and rinsed 2 cups cooked turkey cut into 1/2-inch cubes 1/4 cup fresh cilantro coarsely chopped 1/2 cup reduced-fat Monterey Jack cheese grated

In 3-quart sauce pan, over medium-high heat, saute onions and garlic in oil 5 minutes or until onion is tender. Add jalapeno pepper, chilies, cumin, oregano, cayenne pepper, and salt. Cook 1 minute. Stir in bouillon, beans and turkey. Bring to boil; reduce heat and simmer, uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro. To serve, ladle into bowls and top with 2 tablespoons cheese.

Serves 4



518

Winter Pesto Pasta with Shrimp 12 oz Fettuccine, uncooked 1 cup chopped fresh kale, stems removed 1/2 cup fresh basil leaves (about 1/2 oz.) 2 cloves garlic, halved 1/4 cup grated Parmesan cheese 1/8 tsp salt 1 cup plain, non-fat yogurt 1 tsp vegetable oil 1 lb medium shrimp, peeled and deveined 1 medium red bell pepper, cut into bite-size pieces

Prepare pasta according to package directions. While pasta is cooking, puree kale, basil, garlic, Parmesan cheese and salt in a food processor or blender until smooth. Stir in yogurt. Place oil in large skillet. Saute the shrimp and red bell pepper in the skillet over medium-low heat for 4 minutes or until shrimp is bright pink and cooked through. When pasta is done, drain well and transfer it to a serving bowl. Add the kale mixture and toss well. Add shrimp and bell pepper, tossing gently. Serve immediately.

Serves 4



519

Index

1 15-Minute Chicken & Rice Dinner ................. 1

A A Honey Of A Chili ....... 2 Acapulco Chicken Pizza ... 3 Acorn Squash With Pineapple

....................... 4 Aladdin's Pizza .......... 5 All-American No-Bake Blueberry Pie .......... 6

All-American Stuffed Turkey Burger ................. 7

almond .. 9, 10, 11, 33, 60, 78, 115, 118, 139, 155, 173, 236, 279, 319, 355, 412, 453

Almond Fruit Smoothie .... 9 Almond-Broccoli Soup .... 10 Almond-Tomato Soup with Smoked Salmon ......... 11

Almost Instant Mushroom Sauce with Fettuccine . 12

Alphabet Turkey Soup .... 13 Angel Hair with Tomatoes, Basil and Garlic ...... 14

apple 5, 15, 16, 23, 74, 88, 96, 97, 104, 122, 153, 185, 192, 206, 208, 229, 233, 242, 243, 247, 248, 254, 263, 299, 303, 314, 317, 351, 352, 389, 426

Apple Crisp ............. 15 Apple-Glazed Chicken Drumsticks ............ 16

Apres Ski Turkey Stew ... 17 apricot ... 5, 69, 152, 168, 219, 242, 279, 389, 480

artichoke ...... 18, 19, 179 Artichoke Dip ........... 18 Artichoke Dip with Pretzels

...................... 19 Artie the Airplane ...... 20

Asian Chicken Noodle Soup 21 asparagus.. 22, 40, 268, 503 Asparagus / Ham Bundles.. 22 Autumn Chicken and Apple Stew ................... 23

avocado.... 3, 24, 188, 215, 320, 453

Avocado Salsa............ 24

B Baby Greens Salad with Oranges and Olives ..... 25

bacon 26, 80, 177, 218, 265, 354, 416, 430, 464, 476, 478

Bacon and Tomato Potato Skins .................. 26

Baked Parmesan Chicken Thighs ................. 27

Baked Santa Fe Dip....... 28 Baked Shells with Chicken and Cheese ............. 30

Baked Spiced Chicken..... 31 Balsamic Pork Chops...... 32 banana.. 9, 33, 54, 76, 102, 119, 120, 192, 193, 194, 195, 206, 253, 283, 383, 472, 510

Banana Pops.............. 33 barbecue. 61, 196, 316, 385, 477, 513

Barbecue Pork Skillet.... 34 Barbecued Pork-And-Potato Casserole .............. 35

Barbecued Turkey Wings... 36 Basic Barbecue Sauce..... 37 Basic Pizza Crust........ 38 Basic Tomato Sauce....... 41 Basic Turkey Gravy....... 42 Basil and Nectarine Bagel 44 Basting Glaze............ 45 Batter Fried Chicken..... 46 Bbq Turkey Burgers....... 47 bean.. 2, 3, 63, 64, 80, 82, 102, 130, 142, 188, 198,

1

219, 223, 270, 280, 301, 307, 308, 310, 323, 357, 404, 406, 414, 451, 478, 481, 490, 512, 515, 518

Beef and Eggplant Casserole...................... 48

Beef and Salsa Topped Potatoes .............. 49

Beef Bourguignon Fettuccine...................... 50

Beef Choufleur .......... 52 Beef Stew ............... 53 BeeMaid Honey Breakfast Shake ................. 54

Beer Brat Pasta ......... 55 Beer-Braised Cutlets .... 56 Berry Blue Smoothie ..... 57 Berry Blueberry Chutney . 58 Berry Striped Pops ...... 59 Big Chocolate Chunk Nut Cookies ............... 60

Biscuit and Beef Cups ... 61 Bits O' Turkey Ham Loaf . 62 Black Bean Dip .......... 63 Black Bean Turkey Chili . 64 Black Forest Brownie .... 65 Blackberry Breakfast Bars 66 Blackberry Syrup ........ 67 Blizzard Party Mix ...... 68 Blueberries n'Jam Topping 69 Blueberry Granola Bars .. 70 Blueberry Muffins ....... 71 Blueberry Smoothie ...... 73 Blueberry Sorbet ........ 74 Blueberry Tortilla Pizza 75 Blueberry-Filled Dutch Pancake ............... 76

Blueberry-Orange Bread .. 77 Blueberry-Stuffed French Toast ................. 78

Boston Baked Beans ...... 80 Bourbon Peach Turkey Glaze

...................... 81 Bravo Green Beans ....... 82 broccoli . 10, 83, 390, 393, 411, 437, 513

Broccoli Italiano ....... 83

Broiled Pineapple Rings.. 84 Broiled Steaks With Herb-Cheese Potatoes ........ 85

Brownie Cookies.......... 86 Buffalo Chicken Wings.... 87 burrito............ 185, 482 Butterscotch Apple Crisp. 88 Butterscotch Haystacks... 90 Butterscotch Party Mix... 91 Butterscotch Sticky Buns. 92

C cabbage.............. 13, 23 Cajun Tomato Bread....... 93 Cajun Turkey Triangles... 94 Cappuccino Crinkles...... 95 Caramel Apples........... 96 Caramel-Apple Pudding Cake....................... 97

Caramel-Cherry Sticky Buns....................... 99

Caribbean Chicken Salad with Peanuts .......... 100

Caribbean Salsa......... 101 Caribbean Turkey Stew... 102 Carolina Barbecue....... 103 carrot.. 13, 23, 42, 50, 53, 148, 157, 161, 168, 169, 184, 265, 268, 303, 318, 322, 371, 390, 393, 397, 411, 436, 441, 463, 473, 477, 481, 498, 511, 513

cauliflower.... 52, 393, 411 Cc's Basting Sauce...... 104 celery.. 11, 42, 53, 87, 94, 103, 123, 126, 142, 148, 159, 169, 171, 173, 179, 184, 213, 262, 269, 270, 291, 300, 315, 330, 371, 400, 410, 427, 441, 444, 459, 473, 481, 490, 498

Cheddar Chicken Casserole...................... 105

Cheesy Corn On The Cob.. 106 Cheesy Ham and Macaroni. 107 Cheesy Turkey Ham, Spinach and Noodles ........... 108

2

cherry 65, 84, 99, 109, 111, 113, 114, 115, 116, 117, 118, 119, 120, 121, 122, 133, 139, 163, 165, 180, 181, 187, 211, 220, 242, 272, 288, 289, 355, 358, 445, 462, 463, 481

Cherry Biscotti ........ 109 Cherry Blossoms ........ 111 Cherry Cinnamon Rolls .. 113 Cherry Mallow Cake ..... 114 Cherry Oatmeal Muffins . 115 Cherry Peanut Pizzaz ... 116 Cherry Salsa ........... 117 Cherry Sauce for Pancakes

..................... 118 Cherry Smoothie ... 119, 120 Cherry S'Mores ......... 121 Cherry Spiced Cider .... 122 Chicken and Dumplings .. 123 Chicken and Mashed Potato Bake ................. 125

Chicken and Sausage Gumbo..................... 126

Chicken Cacciatore in a Hurry ................ 127

Chicken Crunch ......... 128 Chicken Soup with Dumplings

..................... 129 chile ........ 144, 369, 423 chili 2, 26, 28, 36, 37, 44, 64, 103, 130, 142, 165, 173, 188, 221, 223, 287, 307, 316, 318, 320, 372, 380, 404, 409, 414, 415, 423, 425, 458, 459, 466, 471, 491, 492, 499, 506, 512, 515

Chili-Mac .............. 130 Chimichurri Marinade ... 131 Chinese-Style Spareribs 132 chives ... 19, 158, 160, 225 Chocolate Angel Cake ... 133 Chocolate Chip Cookies . 135 Chocolate Peanut Butter Chews ................ 136

Chocolate Truffles ..... 137

Chocolate-Covered Cherries...................... 139

Christmas Tree Cutout Sugar Cookies ............... 140

cilantro.... 11, 21, 28, 64, 101, 117, 131, 147, 188, 210, 215, 280, 300, 310, 320, 394, 404, 471, 502, 504, 512, 518

Cincinnati Chili in a Nest...................... 142

Cinnamon Honey Buns..... 143 Citrus Barbecue Sauce... 144 Citrus Berry Mimosas.... 145 Citrus Salad............ 146 Citrus Salsa............ 147 Classic American Split Pea Soup .................. 148

Classic Mac 'n Cheese with a Twist ............... 149

Clear Watercress & Enoki Soup .................. 150

coconut.... 21, 33, 75, 102, 137, 174, 192, 299, 463, 505

corn.. 28, 67, 96, 106, 165, 177, 182, 188, 210, 223, 267, 280, 294, 319, 320, 338, 347, 371, 372, 414, 416, 424, 428, 453, 455, 481, 485, 492, 500, 502, 504, 513

Cornmeal Blueberries Mush...................... 151

cranberry 58, 152, 153, 154, 155, 156, 242, 264, 443, 451, 459

Cranberry and Apricot Chutney ............... 152

Cranberry Apple Sauce... 153 Cranberry Herb Sauce.... 154 Cranberry Pear Crumble.. 155 Cranberry Sauce with Lime and Ginger ............ 156

Cream of Portabella Soup...Without the Cream...................... 157

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Creamy Chive Dip ....... 158 Creamy Dijon Turkey Soup 159 Creamy Mustard Sauce ... 160 Creamy Wild Rice Soup with Smoked Turkey ........ 161

Crispy Chicken Bake .... 162 Critter Munch .......... 163 Crockpot Breakfast ..... 164 Crunchy Cherry Party Mix 165 cucumber 11, 101, 166, 291, 501

Cucumbers And Onions In Dill Dressing ........ 166

Currant Chutney ........ 167 Curried Carrots ........ 168 Curried Date Carrot Soup 169 Curried Rice With Pineapple

..................... 170 Curried Turkey Ham Puffs 171 Curry Almonds .......... 173

D Delicious, Nutritious, Date Granola Bars ......... 174

Dessert Waffles with Spiced Blueberry Sauce ...... 175

Dill Sauce ............. 176 Dilly Brunch Pockets ... 177 Ditalini with No-Cook Bean Sauce ................ 179

Dried Cherry Relish .... 180 Dried Cherry Relish for Turkey ............... 181

Dutch Babies With Quick Blackberry Syrup ..... 182

Dutch Dill Bread ....... 183 Dutch Split Pea Soup ... 184

E Easy Apple Burritos .... 185 Egg Drop and Noodle Soup 186 eggplant ...... 48, 356, 377

F fennel ....... 285, 292, 331 Festive Cherry Punch ... 187

Fiesta Pasta Soup....... 188 Fiesta Pork Soup........ 189 Fried Chicken with Garlic Walnut Sauce .......... 190

Frosty Citrus Refresher. 191 Fruit Ambrosia.......... 192 Fruit Fantasia.......... 193 Fruit Puff Pancake...... 194 Fruit Smoothie.......... 195 Fruity Barbecue Sauce... 196 Fruity Mousse........... 197

G Garlic Green Beans...... 198 Garlic Mashed Potatoes.. 199 ginger... 4, 16, 21, 31, 36, 45, 58, 80, 101, 152, 156, 169, 187, 196, 200, 201, 203, 204, 205, 206, 220, 248, 258, 279, 300, 341, 373, 426, 436, 444, 456, 462

Ginger Peach Smoothie... 200 Gingerbread Cutouts..... 201 Gingered Blueberry-Melon Toss .................. 203

Gingered Pork with Peanut Sauce ................. 204

Gingered Rios and Honey Compote ............... 205

Ginger-Fruit Compote.... 206 Gourmet Mushroom Fettuccini...................... 207

Grannys On The Grill.... 208 grape............... 20, 206 grapefruit... 146, 147, 191, 205, 209, 259, 383

Grapefruit Berry Sherbet 209 Green and Gold Chowder.. 210 Green Leaf Salad With Bleu Cheese Dressing ....... 211

Green Olive Pesto....... 212 Green Onion and Cornbread Stuffing .............. 213

Ground Turkey Italian Sauce...................... 214

Guacamole............... 215

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Guilt-Free Turkey Gravy 216, 217

H ham . 22, 62, 107, 108, 148, 171, 184, 218, 219, 251, 347, 348, 354, 399, 485, 486, 488, 493, 498

Ham And Cheese Puffs ... 218 Ham with Fruit Glaze ... 219 Hattie's Tart Cherry Barbecue Sauce ....... 220

Hawaiian Barbecue Sauce 221 Hawaiian Isle Sorbet ... 222 hazelnut .......... 137, 303 Hearty Fresh Mushroom Chili Soup ................. 223

Herbed Bagel Chips ..... 224 Herbed Chevre Spread ... 225 Herbed Honey Lime Sauce 226 Herbed Margarine ....... 227 Holiday Mimosa ......... 228 honey 2, 33, 54, 57, 59, 70, 93, 132, 136, 143, 151, 154, 163, 174, 183, 191, 195, 196, 200, 203, 205, 226, 229, 230, 231, 232, 233, 234, 235, 236, 238, 239, 240, 241, 242, 243, 244, 245, 246, 247, 248, 249, 250, 251, 252, 253, 254, 256, 257, 258, 259, 261, 262, 275, 286, 299, 314, 327, 335, 339, 340, 353, 383, 390, 412, 426, 428, 433, 440, 444, 445, 452

Honey Apple Turnovers .. 229 Honey Barbecue Sauce ... 230 Honey Blueberry Spread . 231 Honey Bread Sticks ..... 232 Honey Care to Take a Dip 233 Honey Chocolate Cupcakes 234 Honey Cinnamon Peanut Butter ............... 235

Honey Cloverleafs ...... 236 Honey Come to My Ade ... 238

Honey Crispies.......... 239 Honey Custard French Toast...................... 240

Honey Fruit Glaze For Lamb...................... 241

Honey Granola Squares... 242 Honey Grog.............. 243 Honey Lemon Sauce....... 244 Honey Lemonade With Frozen Fruit Cubes ........... 245

Honey Make Mine Chocolate Sauce ................. 246

Honey Mango Chutney..... 247 Honey Mulled Cider...... 248 Honey Mustard Sauce..... 249 Honey 'N' Fruit Tea..... 250 Honey Nut Turkey Ham Roll-Ups ................... 251

Honey of a Latte........ 252 Honey Parlez Vous Parfait...................... 253

Honey Pumpkin Salad with Sage Croutons ......... 254

Honey Sweet and Sour Sauce...................... 256

Honey Sweet 'n Sour Wings...................... 257

Honey You're Good Sauce. 258 Honey-Citrus Soother.... 259 Honey-Lemon Jelly....... 261 Honey-Orange Marys...... 262 Hot Buttered Cider...... 263 Hot Cranberry Toddy..... 264 Hungarian Tokany (stew) of Turkey ................ 265

I Indoor S'mores.......... 267 Italian Asparagus Quiche 268 Italian Potato Salad.... 269 Italian Skillet Mushroom and Chicken Stew ...... 270

Italian Stuffed Mushrooms...................... 271

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J Jack's Glen Lake Inn Cherry Plum Sauce ........... 272

Jamaican Turkey Stew ... 273 John's Garlic Rice ..... 274

K Kaleidoscope Honey Pops 275 kiwi ............... 20, 205

L lamb ......... 154, 241, 381 leek .... 184, 290, 403, 444 lemon .. 10, 17, 21, 66, 77, 87, 92, 97, 104, 142, 146, 155, 160, 164, 167, 168, 169, 179, 182, 206, 232, 236, 238, 244, 245, 248, 256, 261, 263, 264, 276, 277, 298, 300, 314, 334, 346, 360, 374, 375, 378, 388, 389, 417, 422, 423, 431, 440, 445, 457, 461, 484, 509

Lemon Garlic Marinade .. 276 Lemon Tartar Sauce ..... 277 lentil ............ 300, 318 Lickety-Split Linguine with Scallops and Tomatoes 278

lime 21, 24, 101, 102, 145, 156, 188, 196, 200, 203, 215, 226, 250, 272, 280, 330, 394, 434, 454, 471, 472, 504

Lite Pumpkin and Apricot Muffins .............. 279

Lone Star Steak and Pasta..................... 280

Low-Calorie, Fat-Free Whipped Cream ........ 281

Low-Fat Cream Cheese Frosting ............. 282

Lowfat Date Yogurt Shake 283

M macadamia................ 60 Macaroni and Cheese with Tomatoes .............. 284

Mandarin Peach Sauce.... 285 mango... 101, 247, 286, 370, 383

Mango-Peach Frozen Yogurt...................... 286

Maple Barbecue Sauce.... 287 Maple Cherry Sauce...... 288 Maraschino Lemonade Pops 289 Marie's Chickpea Soup... 290 Marinated Cucumbers..... 291 Marinated Mushrooms..... 292 Marionberry Jam......... 293 Marshmallows............ 294 Melon In Mint Sauce..... 296 Mexican Frittata........ 297 Mock Hollandaise Sauce.. 298 Morning Star Granola.... 299 Moroccan Lentil and Chickpea Soup ......... 300

mushroom... 12, 21, 62, 105, 150, 157, 207, 211, 223, 265, 270, 271, 292, 301, 302, 303, 305, 306, 307, 308, 309, 345, 357, 372, 393, 403, 411, 418, 425, 432, 441, 451, 460, 494, 503

Mushroom & White Bean Ragout ................ 301

Mushroom and Basil Wine Sauce ................. 302

Mushroom and Nut-Stuffed Onions ................ 303

Mushroom and Wine Steak Sauce ................. 305

Mushroom Biscuits....... 306 Mushroom Chili.......... 307 Mushroom Ragout......... 308 Mushrooms Parmesan...... 309 mustard.. 7, 23, 37, 56, 80, 159, 160, 168, 176, 179, 219, 221, 226, 241, 249, 268, 284, 287, 298, 316,

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322, 348, 353, 401, 422, 426, 431, 459, 464, 478, 480, 486, 508

N Nacho Stuffed Shells ... 310 Nectarine Barbecue Sauce 312 Nectarine Fiesta Nachos 313 Nectarine Spread ....... 314 New England Turkey Chowder

..................... 315 New Orleans Barbecue Sauce

..................... 316 No-Bake Peanut Butter Treats ............... 317

Northwest Chili ........ 318 Nutty Toasted Snack Mix 319

O Ojai Valley Inn Tortilla Soup ................. 320

okra ................... 126 Oktoberfest Savory Pot Roast ................ 322

olive .. 10, 11, 12, 25, 38, 55, 63, 85, 130, 131, 146, 169, 173, 179, 180, 198, 212, 226, 249, 269, 276, 280, 290, 307, 310, 328, 342, 343, 344, 357, 363, 377, 381, 384, 387, 389, 392, 398, 403, 405, 420, 439, 454, 460, 465, 490, 499, 502, 503, 518

One Pot Tuna Pasta ..... 323 orange .. 9, 25, 45, 54, 58, 73, 77, 78, 109, 122, 137, 145, 146, 147, 155, 192, 196, 206, 228, 233, 243, 248, 250, 262, 264, 273, 283, 288, 312, 314, 316, 324, 348, 361, 402, 438, 440, 449, 461, 467, 479, 505

Orange Date Shake ...... 324 Orange Jalapeno Jelly .. 325

P Pan Gravy............... 326 Parfait Cups............ 327 Parmesan Triangles...... 328 parsnip................. 322 Pasta Chowder........... 329 Pasta Stew with Rosemary Pork .................. 330

Pasta with (Turkey) Sausage and Pepper Meatballs .. 331

Pasta with Tomato Meat Sauce ................. 332

pastrami................ 349 pea. 85, 107, 148, 179, 184, 210, 333, 380, 399, 403, 409, 422, 427, 432, 441, 490, 495, 498, 511

Pea and Pesto Soup...... 333 peach.. 9, 59, 81, 193, 195, 200, 219, 285, 286, 313, 327, 334, 366, 383, 421, 440, 452, 507

Peach Foldup Tart....... 334 peanut 68, 90, 91, 100, 116, 136, 163, 174, 204, 235, 239, 317, 335, 336, 337, 338, 339, 340, 360, 390

Peanut Butter........... 335 Peanut Butter and Plum Sandwich .............. 336

Peanut Butter Cookies... 337 Peanut Butterscotch Crispies .............. 338

Peanut Honey Huggers.... 339 Peanutty Honey Goo...... 340 pear. 5, 155, 233, 242, 341, 352

Pear-Walnut Muffins..... 341 pecan.. 60, 92, 97, 99, 111, 240, 347, 447, 505

Penne with Zucchini and Parmesan .............. 342

Pesto................... 343 Pesto Sauce............. 344 Pickled Mushrooms....... 345 Picnic Fried Chicken.... 346 pine nut...... 212, 343, 420

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pineapple 4, 36, 57, 73, 84, 145, 170, 191, 193, 196, 221, 222, 241, 250, 257, 347, 348, 435, 436, 463, 472

Pineapple 'n' Ham Sandwich Roll-Ups ............. 347

Pineapple/Orange Turkey Ham Glaze ................ 348

Pita Pastrami Roll-Ups . 349 Pizza Turkey Triangles . 350 plum 82, 177, 179, 272, 300, 336, 351, 366, 381, 438, 440, 444, 460, 471

Plum-Plus Muffins ...... 351 Poached Pear Halves With Wine Sauce ........... 352

pork ... 32, 34, 35, 56, 58, 103, 117, 132, 154, 189, 204, 287, 330, 390, 415

Pork Basting Sauce ..... 353 Potato Turkey Collops .. 354 Power Bars ............. 355 Presto Pesto Eggplant .. 356 Provencal Mushroom and White Bean Stew ...... 357

Provencale Tarts ....... 358 pumpkin 254, 279, 347, 359, 360, 449, 451

Pumpkin Pie ............ 359 Pumpkin Won Ton ........ 360 Purple Cow ............. 361

Q Quick & Easy Lasagna ... 362 Quick 40-Clove Chicken . 363 Quick Chicken and Dumplings

..................... 364 Quick Chocolate Fudge Sauce

..................... 365 Quick Fruit Leather .... 366 Quick 'n' Easy Beef Quesadillas .......... 368

Quick Quesadillas ...... 369 Quick Salsa Chicken and Rice ................. 370

Quick Turkey Chowder ... 371

R radish.................. 453 raisin 5, 97, 143, 168, 208, 239, 247, 299, 317, 338, 351, 360, 405, 436, 495

Ranch Chicken........... 372 Raspberry Glaze......... 373 Raspberry Lemon Streusel Muffins ............... 374

Raspberry-Date Bars..... 375 Ratatouille............. 377 Red Pepper Sauce........ 378 Red Velvet Cake......... 379 ribs............... 132, 442 rice.... 1, 17, 23, 52, 126, 161, 162, 164, 165, 170, 239, 257, 273, 274, 303, 312, 319, 357, 370, 396, 398, 414, 481, 491

Rigatoni Mexicali....... 380 Rigatoni with Hearty Lamb Sauce ................. 381

Rio Breakfast Shake..... 383 Roast Garlic Mashed Potatoes .............. 384

Roasted Barbecue Potatoes...................... 385

Roasted Red Pepper Sauce 386 Roasted Vegetables...... 387 Rosemary A Aïoli........ 388 Rosemary Apple Salsa.... 389 Rotini with Pork and Broccoli .............. 390

Roughed-Up Chocolate Chip Cookies ............... 391

S Sage and Onion Mashed Potatoes .............. 392

Salad Bar Pasta Salad... 393 Salsa Fresca............ 394 Salsa Onion Dip......... 395 Sante Fe Chicken with Rice...................... 396

sausage. 126, 188, 271, 331, 401, 425, 427, 475

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Sauteed Baby Vegetables 397 Sauteed Sweet Peppers .. 398 Savory Ham and Noodle Casserole ............ 399

Savory Turkey Gravy .... 400 Savory Turkey Sausage Pinwheels ............ 401

sesame .. 220, 232, 258, 319 Seville Orange Confit .. 402 Shells with Fresh Mushrooms and Baby Peas ........ 403

Shotgun Billy's Turkey Chili with Black Beans 404

Sicilian Stuffed Shells 405 Six-Can Slow Cooked Chili

..................... 406 Sloppy Joe Spaghetti Cups

..................... 407 Slow Cooked Chicken with Potatoes ............. 409

Smoked Turkey Cocktail Bites ................ 410

Smoked Turkey Primavera 411 Smoky Honey Spiced Almonds

..................... 412 Sourdough Pizza Crust .. 413 Southwest Chicken Stew . 414 Southwest Spaghetti Pie 415 Southwestern Marinara Sauce

..................... 416 soy 52, 132, 204, 221, 258, 353, 390, 417

Soy-Lemon Basting Sauce 417 Spaghetti & Chicken in Roasted Garlic Sauce . 418

Spaghetti With Pesto Sauce..................... 420

Sparkling Peach Spritzer 421 Speedy Ziti with Zesty Chicken .............. 422

Spiced Roast Chicken ... 423 Spicy Fried Onion Rings 424 Spicy Texas Breakfast Casserole ............ 425

Spicy Tomato Chutney ... 426 spinach . 40, 108, 186, 204, 330, 432, 465

Split Pea Soup Milano... 427 squash.... 4, 102, 254, 387, 397, 436

Squaw Bread............. 428 St. Louis Blues Pasta... 430 steak.......... 52, 280, 312 Steak Marinade.......... 431 Straw and Hay Fettuccine 432 strawberry... 6, 54, 59, 69, 73, 75, 191, 193, 194, 195, 205, 209, 219, 233, 313, 433, 434, 435, 445, 467, 470, 507

Strawberry Jam.......... 433 Strawberry Mint Salsa... 434 Strawberry Pineapple Trifle...................... 435

Stuffed Acorn Squash.... 436 Stuffed Shells with Broccoli .............. 437

Summer Fruit Juicy Pops. 438 Summer Red Pepper Sauce. 439 Sunrise Spread.......... 440 Sunshine Mushroom Soup.. 441 Super Bowl Manicotti Enchiladas ............ 442

Sweet & Spicy Turkey Loaf...................... 443

Sweet and Hot Red Pepper and Tomato Soup ....... 444

Sweet Harvest Jam....... 445 sweet potato. 102, 154, 330, 387, 447, 448, 449, 451, 491, 505

Sweet Potato Casserole With Praline Topping ....... 447

Sweet Potato Crisps..... 448 Sweet Potato Crumb Cake. 449 Sweet Potato Turkey Pie. 451 Sweet Summer Fruit Smoothie...................... 452

Swiss Chicken Enchiladas 453

T Tangy Olive Salsa....... 454 Tempting Tomato And Macaroni Medley ....... 455

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Teriaki Marinade ....... 456 Texas Red Grapefruit Jelly

..................... 457 Tex-Mex Ground Turkey Potato Boats ......... 458

Thanksgiving Joes ...... 459 Three-Way Fresh Mushroom Sauce ................ 460

Thumbprint Cookies ..... 461 Tish Williams' Cherry Chutney .............. 462

Tish Williams' Morning Glory Muffins ........ 463

tofu ..................... 2 tomato 2, 3, 7, 11, 12, 13, 14, 17, 26, 28, 36, 37, 41, 53, 64, 82, 93, 94, 102, 103, 105, 127, 130, 142, 147, 177, 179, 188, 211, 214, 218, 221, 223, 230, 262, 265, 270, 278, 280, 284, 290, 300, 301, 305, 307, 308, 310, 312, 316, 318, 320, 331, 332, 356, 357, 358, 370, 372, 377, 378, 380, 381, 394, 396, 403, 404, 405, 406, 407, 409, 414, 415, 416, 425, 426, 437, 439, 441, 444, 454, 455, 458, 460, 464, 465, 468, 481, 490, 491, 495, 499, 502, 504, 512

Tomato Bacon Sandwiches 464 Tomato Florentine Soup With Mozzarella Croutons .. 465

tortilla ... 3, 28, 75, 105, 117, 177, 185, 189, 251, 313, 320, 347, 368, 369, 372, 453, 466, 467, 482, 493, 502

Tortilla Pinwheels ..... 466 Tortilla Torte ......... 467 Traditional Spaghetti & Meatballs ............ 468

Triple Berry Jam ....... 470 Tropical Fruit Salad ... 471

Tropical Pineapple Chicken...................... 472

Tucker's Chicken Potpie. 473 turkey... 7, 13, 17, 26, 36, 42, 45, 47, 58, 62, 64, 81, 94, 102, 108, 142, 159, 160, 161, 167, 171, 176, 181, 214, 216, 217, 251, 265, 273, 276, 315, 326, 331, 348, 349, 350, 354, 369, 371, 373, 400, 401, 404, 410, 411, 443, 451, 456, 458, 459, 468, 475, 476, 477, 478, 479, 480, 481, 482, 483, 484, 485, 486, 488, 489, 490, 491, 492, 493, 494, 495, 497, 498, 499, 500, 501, 502, 503, 504, 506, 508, 512, 518

Turkey and Bow-Tie Pasta 475 Turkey Bacon Quiche in Tater Skins ........... 476

Turkey Barbecue Meatloaf 477 Turkey Bean Joes........ 478 Turkey Breast with Spicy Orange Sauce .......... 479

Turkey Breast with Sweet and Sour Apricot Glaze 480

Turkey Brunswick Stew... 481 Turkey Frank Burrito.... 482 Turkey Franks with Cheesy Macaroni .............. 483

Turkey Goulash.......... 484 Turkey Ham and Corn Chowder...................... 485

Turkey Ham Quiche in a Hash Brown Crust ........... 486

Turkey Ham Stuffed Potatoes...................... 488

Turkey Hash Au Gratin... 489 Turkey Meatball Minestrone...................... 490

Turkey Mexican Stew..... 491 Turkey Nacho Pie........ 492 Turkey Nachos........... 493 Turkey Noodle Dinner.... 494

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Turkey Potpie a La Greco 495 Turkey Spaghetti ....... 497 Turkey Split Pea Soup .. 498 Turkey Tacos ........... 499 Turkey Thyme Sauce ..... 500 Turkey Topped Cucumbers 501 Turkey Tortilla Soup ... 502 Turkey Veggie Frittata . 503 Tuscan Turkey and Pasta Toss ................. 504

Twice-Baked Sweet Potatoes..................... 505

V Vegetable-Stuffed Turkey Loaf ................. 506

Very Berry Cooler ...... 507 Viking Burgers ......... 508

W walnut ................. 190 walnuts .. 60, 97, 109, 190, 229, 279, 288, 341, 347, 391, 410, 443, 461, 462

Watermelon Creme Supreme!..................... 509

Watermelon-Blueberry Banana Split ................ 510

Weeknight Chicken Potpie 511 West Coast Turkey Chili. 512 Western Wagon Wheels.... 513 Whipped Carnation Evaporated Milk Topping...................... 514

White Chicken Chili..... 515 White Chocolate Devil's Food Pie .............. 516

White Tie and Tails..... 517 White Turkey Chili...... 518 Winter Pesto Pasta with Shrimp ................ 519

Y yam..................... 409 yogurt... 5, 31, 57, 73, 95, 169, 175, 183, 195, 211, 225, 233, 253, 279, 282, 283, 286, 299, 313, 324, 327, 341, 361, 383, 392, 452, 488, 509, 510, 519

Z zucchini 333, 342, 377, 397, 416

healthy heart low cholesterol cookbook · provencal mushroom and white bean stew 357 provencale...

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