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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ALL BRAN MUFFINS 03
APPLE PECAN COFFEECAKE` 03
APPLES AND NOODLES 04
ASIAN CHICKEN LEGS 04
ASIAN CHICKEN TOMATO AND NOODLE SALAD 04
BAKED OATMEAL 05
BALSAMIC CHICKEN SALAD 05
BANANA OATMEAL 06
BETTER THAN SEX CAKE 06
BLUEBERRY CAKE 06
BREAKFAST MELBA 07
CHAKALAKA SALAD 07
CHICKEN A LA KING 08
CHICKEN AND VEGGIE WRAPS 08
CHOWDER RANCHERO 09
COCOA KISS COOKIES 09
COCONUT OATMEAL COOKIES 10
COD ALA VERA CRUZ 10
CREAM CHEESE AND SAUSAGE DIP 10
CROCKED OATMEAL 11
CROCKPOT BBQ BEEF FOR SANDWICHES 11
CRUNCHY BAKED APPLES 12
CRYSTALLIZED FLOWERS 12
DEVONSHIRE TOAST 12
DRY BARBECUE RUB 13
FRENCH ONION BURGERS 13
FRESH FIGS GORGONZOLA 13
FRESH SPINACH TOSS 14
GARLIC CHEESE BAKING POWDER BISCUITS 14
GRILLED CHICKEN SALAD 15
GRILLED TURKEY SALAD 15
HAMBURGER MASHED POTATO PIE 16
HOT MUSHROOM TURNOVERS 16
JALAPENO WHITE SAUCE 17
KING RANCH CHICKEN CASSEROLE 17
LIME AND LEMON ICE CREAM 18
MEMERES MACARONI AND CHEESE 18
ORANGE SCONES 18
OVEN FRIED CHICKEN CHIMICHANGAS 19
PARMESAN and BLACK PEPPER PILLOWS 20
PASTA WITH SHRIMP AND VEGETABLES 20
PEACHY CARAMEL COBBLER 21
PINEAPPLE CREAM CHEESE CAKE 21
POTATO AND PESTO CHICKEN SALAD 21
POTATO CHIP COOKIES 22
QUICK CANNOLI PUDDING 22
QUICK PEACH DESSERT 23
ROASTED HALIBUT AND ONIONS 23
ROASTED POTATO SALAD 23
SALAD DAZE INFORMATION 24
SAVORY BREAKFAST SHELLS 24
SMOKED TURKEY SALAD 25
SPINACH SOUP 25
SQUASH CASSEROLE 26
STEAK AND CHEESE 26
STIR FRIED SHRIMP AND SNOW PEAS 27
SUMMER FRUIT SMOOTHIE TWISTER 27
SURPRISE CUPCAKES 27 
SWISS CHICKEN 28
TABASCO JACK WINGS 28
VEGETABLE SHASLIKS ON TABBOULEH 29
VEGETABLE STUFFED PEPPERS 30
WALNUT COUSCOUS AND TUNA TOWER 31
YELLOW THAI CURRY 31
ZIPPY ITALIAN DRESSING 32

























ALL BRAN MUFFINS 
THE ORIGINAL KELLOGG'S 

1 1/4 cups all-purpose flour 
1/2 cup sugar 
1 tablespoon baking powder 
1/4 teaspoon salt 
2 cups Kellogg's All-Bran cereal 
1 1/4 cups milk 
1 egg 
1/4 cup vegetable oil 
Vegetable cooking spray 

Stir together flour, sugar, baking powder and salt. Set aside. 

In a large mixing bowl, combine All-Bran cereal and milk. Let stand about 5 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 2 1/2-inch muffin-pan cups coated with cooking spray. Bake at 400 degrees about 20 minutes or until lightly browned. Serve warm. 
Note: For muffins with reduced calories, fat and cholesterol, reduce sugar to 2 tablespoons, reduce oil to 2 tablespoons, replace regular milk with skimmed milk and substitute 2 egg whites for the 1 egg. 

APPLE PECAN COFFEECAKE

1/4 cup Butter or Margarine
1 Egg
2/3 cup Pecans
2-3 Cooking Apples
1 cup Flour
1 cup Sugar
1/2 tsp. Salt
1 tsp. Baking Soda 
1 tsp. Cinnamon
1/4 tsp. Cloves
1/4 tsp. Nutmeg

Preheat oven to 350-F degrees. Melt butter; beat egg. Mix together. Chop pecans. Core apples, and peel if desired; chop fine. Mix apples and pecans, and stir into butter-egg mixture. Set aside. 

In a food processor, whirl together the flour, sugar, salt, baking soda, cinnamon, cloves, and nutmeg. Mix well with the apple-and-nut combination. Lightly grease an 8- or 9-inch square baking pan. Spread the batter in it to the edges, and bake 30-40 minutes, until lightly browned. Serves 6

APPLES AND NOODLES

2 cups egg Noodles, cooked
2 large Apples, peeled -- sliced thinly
1 dash Cinnamon
4 tablespoons Brown Sugar, packed
4 tablespoons Butter or Margarine

Preheat oven to 350 degrees F. Place half of the noodles and apples in a baking dish which has been prepared with non-stick cooking spray. Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes. Stir well before serving. Note: You may leave uncovered toward the end of baking to give the top a nice crunchy texture.

ASIAN CHICKEN LEGS 

4 chicken drumsticks and 4 thighs (2 1/4 pounds), skin removed 
1 (15-ounce) can whole baby corn, drained, each ear cut in half 
1 (8-ounce) can sliced water chestnuts, drained 
1 medium red bell pepper, quartered, cored and cut in strips 
3/4 cup bottled stir-fry sauce, preferably Korean style 
1/2 cup chopped onion 
4 strips fresh orange peel (about 3-by-1-inch each) 
1 teaspoon fresh ginger 
Sliced scallions, for garnish, optional 
Chopped unsalted roasted cashews, for garnish, optional 

Mix all ingredients, except scallions and cashews, in a 3-quart or larger slow-cooker. Cover and cook on high for 4 hours or on low for 7 to 9 hours or until chicken is tender. Remove orange peel. Carefully lift chicken onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions and cashews if desired. 

ASIAN CHICKEN TOMATO AND NOODLE SALAD 

1 (8-ounce) package vermicelli 
1 tablespoon peanut oil 
1 pound chicken tenders or boneless, skinless chicken breasts 
4 ounces snow peas (about 1 cup) 
6 large Boston lettuce leaves 
2 large, ripe tomatoes, cut into thin wedges 
* Sesame-ginger dressing: 
3 tablespoons sugar 
1/3 cup vinegar 
1/4 cup peanut oil 
3 tablespoons soy sauce 
1 teaspoon toasted sesame oil 
1/4 teaspoon hot red pepper sauce 
1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger) 

To prepare dressing, combine all ingredients in a small jar. Cover tightly; shake well. 
Cook vermicelli according to package directions; drain. Transfer noodles to a bowl; toss with half of the dressing. 

In a skillet, over medium-high heat, heat oil until hot. Add chicken; cook, turning often, until lightly browned and cooked through, about 5 minutes. 

Add snow peas; cook and stir until crisp-tender, about 2 minutes. Remove from heat; cool slightly. Tear chicken into bite-sized pieces; return to skillet. Stir in remaining dressing. 

To serve, arrange lettuce on a large platter. Top with noodles, tomato wedges and chicken mixture. Sprinkle with toasted sesame seeds, if desired. Serves 6

BAKED OATMEAL 

2 eggs 
1 cup milk 
1/2 cup vegetable oil (or softened butter) 
1 cup brown sugar 
2 teaspoons baking powder 
1 teaspoon salt 
1/2 teaspoon ground cinnamon 
3 cups quick oats 
1/2 cup raisins 

In a large bowl, mix together thoroughly the eggs, milk, oil or butter, brown sugar, baking powder, salt and cinnamon. Stir in the oats and raisins. Pour mixture into a greased 8-inch by 12-inch baking dish. Bake at 350 degrees for approximately 25 minutes. Serve hot with milk. 

BALSAMIC CHICKEN SALAD 

12 ounces boneless, skinless chicken breast 
2 eating apples, cored and thinly sliced 
1 large sweet or red onion, sliced 
2 quarts mixed young salad greens 
2 cups seedless grapes 
2 tablespoons sliced basil 
* Balsamic mustard dressing: 
1/8 cup walnut oil 
1/8 cup light salad oil 
1/4 cup balsamic vinegar 
1 tablespoon Dijon-style mustard 
1/4 teaspoon seasoned salt 
1/4 teaspoon sugar 
1/8 teaspoon ground pepper 

To prepare dressing, combine all ingredients and mix well. 

Pour 4 tablespoons dressing into a small bowl. Add chicken, apple and onion slices; toss to coat. Marinate for 30 minutes before grilling. Drain marinade. Grill chicken over medium-high heat 12-15 minutes or until juices run clear, turning when first side is browned. Grill onion and apple slices 3-5 minutes per side. Toss salad greens, grapes, grilled onion and apple, basil and remaining dressing. Slice chicken 1/4- to 1/2-inch thick and arrange over tossed green mixture. Serves 4

BETTER THAN SEX CAKE
(I guess there are people who would rather eat!)

1 box Yellow Cake mix -- 2 layer, any brand
20 ounces Pineapple -- crushed, undrained
3/4 cup Sugar
1 large Vanilla Pudding Mix -- instant (makes 2 cups)
3 cups Milk, 1% lowfat
8 ounces Cool Whip Lite -- (or Whipped Cream)
3/4 cup Coconut flakes

Bake cake (in a sheet cake pan) according to the package instructions. While cake bakes, boil pineapple with sugar until syrupy. When cake is baked, poke holes in top and pour the pineapple mixture on top; spread evenly. Cool completely. When cake is cool, mix the 2 boxes of pudding with 3 cups milk and spread over cake. Next, mix the whipped topping with coconut and spread over cake. Refrigerate. (Cake is best if made 24 hours before serving).

BLUEBERRY CAKE

Cream :
1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla

Combine in separate bowl :
3 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
Add this to above and mix well. Then : rinse and drain 1 pint of blueberries and fold into the batter. Spoon the mixture into a bundt pan. Bake in preheated 350 oven 55 min.
BREAKFAST MELBA

2 Peach Halves 
1/2 cup Granola
1/2-3/4 cup Raspberries
Vanilla Yogurt (or Frozen Yogurt)

For each person, place two peach halves on a shallow dish, and spoon granola into the hollows. Spoon or pour raspberries around the peach halves. Just before serving, spoon yogurt on top of the granola-filled peaches. (If you like, top with a little more 
granola, just for looks.) 

CHAKALAKA SALAD
WEAR GLOVES WHILE WORKING WITH PEPPERS
50ml (3T) oil
2 garlic cloves, crushed
1 tsp ginger
half green pepper
3 green chilies, de-seeded and chopped
10 ml (2t) curry powder
3 medium carrots grated
1 medium cauliflower, divided into florets
1 tin (410g/14 oz) baked beans
salt and pepper to taste

1. Heat the oil and saute the onion, garlic, ginger and green pepper with chilies and curry powder for 5 minutes 

2. Add the carrots and cauliflower. Cook gently for about 15 minutes or until all vegetables are cooked.

3. Add the beans and seasoning, heat through and allow to cool. Serve cold Serves 4-6

CHICKEN A LA KING

4 lb cut up whole chicken
1 medium onion, peeled and quartered
1 carrot, scrubbed and cut in pieces
1 teaspoon dried parsley
5-6 c cold water
2 teaspoons salt
generous shake mrs. dash extra spicy
coarsely ground black pepper
1-2 bay leaves

1. wash chicken well under cold water and pat dry.
2. place chicken in 6 qt. Dutch oven, and add remaining ingredients.
3. bring to boil, removing scum as it forms.
4. cover and simmer 1 hour or until chicken is very tender and falling off the bones.
5. remove chicken and reserve 2 c of broth.
6. skim fat from broth (or cook chicken the day before, refrigerating broth and chicken separately; remove and discard the solid fat that has formed on the top of the broth ).
7. remove skin from chicken and discard.
8. remove chicken from bones and cut into large pieces. shred enough chicken to make 3-1/2 cups.
9. make sauce.

sauce:

1/4 c butter
2 t finely chopped green pepper
1-8 oz. can mushrooms, drained
1/4 c flour
1 teaspoon salt
2 c broth from chicken
1 c half & half or (1 c skim evaporated milk)*
1 egg yolk
1-4 oz. jar pimientos, chopped and drained

1. sauté' green pepper and mushrooms in butter , stirring over low heat, for five minutes.
2. remove from heat; stir in the flour and salt.
3. gradually stir in the broth and half & half, until smooth.
4. return to heat; bring to a boil, stirring constantly.
5. lower heat and continue to simmer, stirring constantly, for about five minutes, or until thick.
6. stir 1/4c mixture into egg yolk, mixing well.
7. pour the egg mixture back into the hot sauce and cook for 2-3 minutes.
8. add chicken and pimiento; cook gently about five minutes or until hot.
9. serve over toast or hot biscuits.

this is a good recipe but takes some time to make. you can make it faster by using left-over cooked chicken and canned chicken broth. this way you can just start with the sauce directions and it will only take about 20-30 minutes. you can also skip the egg yolk routine--it just makes it thicker and glossier.

CHICKEN AND VEGGIE WRAPS

2 tbsp. vegetable oil 
1 lb. boneless chicken breasts, cut into strips 
1 medium red pepper, cut into 2" strips 
1 medium green pepper, cut into 2" strips 
1 small onion, sliced 
1 can Campbell's(r) Golden Mushroom Soup 
1 cup water 
1 cup canned black beans, rinsed and drained (optional) 
1 cup uncooked Minute(r) White Rice 
8 flour tortillas (8") 

HEAT 1 tbsp. oil in skillet. Add chicken and cook until browned, stirring often. ADD remaining oil. Add peppers and onions and cook until tender-crisp. ADD soup, water and beans. Heat to a boil. Stir in rice. Cover and remove from heat. Let stand 5 min. 
SPOON about 3/4 cup chicken mixture down center of each tortilla. Fold tortilla around filling. Serves 4. 

CHOWDER RANCHERO

2 slices bacon, chopped
1/2 lb. ground beef
3 tsp. instant beef bouillon or cubes
1 can pinto beans or chili beans
1 or more tbsp. picante sauce, optional
1 med. onion, chopped
1 can tomatoes
3 cups water
1/2 tsp. salt
1 tsp. chili powder
cooked rice
1/8 tsp. pepper

Cook bacon until crisp in heavy Dutch oven. Remove and drain. Add onion to bacon drippings and saute. Add beef; cook until evenly browned. Stir in tomatoes, beef bouillon, water, salt, pepper, chili powder, beans, and picante sauce. Cover. Simmer 30 minutes or longer. Spoon desired quantity of rice in individual serving bowls. Ladle chowder over rice. Sprinkle with bacon pieces. Excellent served with cornbread.

Note: I prefer to make this recipe in the crock-pot. After browning the beef and onion, put everything in the crock-pot and cook on low all day. What a treat and time saver at the end of a busy day!

COCOA KISS COOKIES

1 cup butter or margarine -- softened
2/3 cup sugar
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1/4 cup cocoa
1 cup walnuts -- coarsely ground
9 ounces Hershey Kisses

Cream butter; gradually add sugar, beating until light and fluffy. Add flour and cocoa, mixing well. Stir in walnuts. Chill dough 2 hours or until firm. Wrap 1 tablespoon of dough around each chocolate kiss and roll to form a ball. Place on ungreased cookie sheets and bake at 375 degrees F. for 12 minutes. Cool slightly on cookie sheets; remove to wire racks. Yield: about 4 dozen (2 per serving).

COCONUT OATMEAL COOKIES

2 cups flour
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 cups coconut
1 cup softened butter (room temp.)
2 tsp. vanilla
1 cup Quick oats
1 cup pecans

Optional-Mix in chopped orange slice candy about 1-1 1/2 cups

Sift flour. Cream butter, add sugar gradually until fluffy. Add vanilla and eggs, beat well. Add flour gradually and beat until smooth after each addition. Mix in oats and coconut. Drop by teaspoon onto greased cookie sheets. Bake at 375 degrees for 7 to 12 minutes. DO NOT let cookies get brown.

COD ALA VERA CRUZ

1 lb. fresh or frozen cod or haddock fillets, thawed 
1 can (10 3/4 oz.) Campbell's(r) Tomato Soup 
1 can Campbell's(r) Condensed Chicken Broth 
1/3 cup Pace(r) Chunky Salsa or Picante Sauce 
1 tbsp. lime juice 
2 tsp. chopped fresh cilantro 
1 tsp. dried oregano leaves, crushed 
1/8 tsp. garlic powder or 1 clove garlic, minced 
4 cups hot cooked rice 

Place fish in 2-qt. shallow baking dish. Mix soup, broth, salsa, lime juice, cilantro, oregano and garlic. Pour over fish; bake at 400° for 20 min. or until done. Serve over rice. 4 srv.

CREAM CHEESE AND SAUSAGE DIP

3 16 oz. cream cheese
1 can Rotel tomatoes with chilies
1 lb. of sausage
Melt the cream cheese and rotel tomatoes together. Meanwhile, fry the sausage. Drain thoroughly. I wash my off before I add it to the cream cheese mixture. Mix well. Serve with chips, crackers or pig skins.

CROCKED OATMEAL

2 eggs
1/2 cup oil
2 cups milk
(1 teaspoon vanilla, opt.)
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
3 cups old-fashioned oats
raisins, nuts, etc. are optional

Mix the wet ingredients in the crockpot. Stir together the dry ingredients in a separate bowl, then add to the wet stuff in the 'pot. Turn on LOW about 10 or 11 p.m. When you get up at 6:30 a.m. Turn it off. Good with milk or cream poured on top.

In my experimenting, I found that you need the large amount of milk because of the long cooking time, and it is important (I think) to use the old-fashioned oats so that the dish doesn't turn to mush. My opinion is that oatmeal isn't worth eating unless it tastes like cookie dough. If you don't like so much sugar you can reduce the amount. Thanks in advance for your help on the really quick breakfast meals.

CROCKPOT BBQ BEEF FOR SANDWICHES

3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce

Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in the crock pot 8 to 10 hours, until tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over dinner rolls. 
CRUNCHY BAKED APPLES

8 (about 3" in diameter) Apples - Golden Delicious, McIntosh, or Winesap
1/4 cup Butter or Margarine
1 cup Granola Cereal
1/4 cup Brown Sugar
1/8 tsp. Salt
3/4 cup Apple Juice
Light or Heavy Cream (optional) 

Preheat oven to 350-F degrees. Wash and core apples, leaving skins on. Soften butter, and mix with granola, brown sugar, and salt. Set the apples in a baking dish, and pack cereal mixture into their centers. Pour apple juice around apples. Slide into oven, and allow to bake until tender (usually a half hour will do it). 

Now it's your choice - you can serve these crunchy breakfast treats hot, warm, at room temperature, or even chilled. Let the day and people's schedules help you decide.

In any case, you'll want to serve them with some of the baking juices - and, if you like, with cream to pour over, too. (Of course, this brings to mind the idea of ice cream; 
but that's for later in the day or evening, right?) serves 8

CRYSTALLIZED FLOWERS

Prepare the flowers by washing them quickly and gently patting them dry with
paper towels.

12 to 15 unsprayed borage or violet blossoms
White of 1 egg
1 cup superfine sugar

Prepare blossoms. Place 1 egg white in small bowl; beat until foamy. Dip flowers, one at a time, in egg white or apply egg white with small artist's paint brush, dusting all parts of petals. Shake blossom gently to remove excess egg white and prevent clumping. Sprinkle or sift superfine sugar over petals, covering egg white completely. Shake petals to prevent clumping and remove excess sugar. Place flowers on baking sheet lined with aluminum foil or parchment paper. Let dry in cool, dry area and use within a day; for
longer storage, refrigerate in airtight container and use within 2 to 3 days.

DEVONSHIRE TOAST

4 Eggs
3/4 cup Milk
1/2 cup Cream Liqueur
8 (inch-thick) slices day-old Bread
1 Tbsp. Butter or Margarine
1 Tbsp. Powdered Sugar
Fresh Apples (or Pears, or both)

In a shallow bowl, beat eggs, milk, and liqueur to blend thoroughly. Soak bread slices with the egg mixture. Melt butter in a large skillet, and fry saturated bread slices, a few at a time, until well-browned on both sides (turn once). As they are ready, remove from pan, dust with powdered sugar, and keep warm. Slice fruit and serve alongside.

DRY BARBECUE RUB

4T brown sugar
1T hickory salt
1T oregano
1T cumin
2T garlic powder
2T chili powder
2T paprika
1T onion powder
2T dry mustard
1/4t cayenne

Mix dry ingredients thoroughly. Rub generously into skinless chicken, pork chops or whatever. Let the meat 'marinate' for an hour, then toss on the grill for a slow cooking.
from the Culinary Connection: www.culinary.com

FRENCH ONION BURGERS

1 lb. ground beef 
1 can Campbell's(r) French Onion Soup 
4 slices cheese 
4 round hard rolls, split 

SHAPE beef into 4 patties, 1/2" thick. COOK patties in skillet until browned. Pour off fat. ADD soup. Heat to a boil. Cover and cook over low heat 5 min. or until done. Top with cheese. SERVE on rolls with soup mixture for dipping. Serves 4. 

FRESH FIGS GORGONZOLA 
AND WALNUT SALAD WITH WARM PORT VINAIGRETTE 

1 3/4 cups walnuts 
1 pound arugula (about 4 bunches) or mesclun mix 
12 Mission figs, halved lengthwise 
2 cups Gorgonzola cheese, crumbled 
1 cup Ruby port wine 
1 tablespoon sugar 
1/4 cup balsamic vinegar 
3/4 cup extra-virgin olive oil 
Fresh cracked black pepper 

Preheat oven to 350 degrees. Spread the walnuts on a baking pan and roast them until they are lightly browned, about 8 minutes. Coarsely chop them and transfer to a small bowl. Set aside. 

Remove and discard the stems from the arugula. Rinse, drain and spin dry the arugula leaves. Place in equal mounds on 8 salad plates. Arrange 3 fig halves on each plate and divide the Gorgonzola and walnuts among them. Set aside. 

In small saucepan, reduce the port wine by half over medium-high heat, being careful to keep the heat low enough not to ignite. Add the sugar and stir to dissolve. Remove from the heat. Add the balsamic vinegar and slowly whisk in the olive oil. 

While the vinaigrette is still warm, drizzle over each salad. If desired, lightly season with fresh cracked black pepper. Makes 8 appetizer servings. 

FRESH SPINACH TOSS

1 tablespoon margarine or butter 
1 tablespoon olive oil or salad oil 
1 clove garlic, minced 
1/4 teaspoon salt 
Dash ground red pepper 
1/4 cup raisins 
2 tablespoons pine nuts or chopped walnuts or pecans 
12 cups torn fresh prewashed spinach (about 10 ounces) 
1 tablespoon finely shredded Parmesan cheese 

In a small microwave-safe bowl, cook margarine or butter on 100% power(high) for 20 to 40 seconds or until melted; set aside. In a 3-quart microwave-safe casserole combine the olive oil, garlic, salt, and red pepper.Stir in raisins and nuts. Micro-cook, covered, on 100% power (high) for 1 minute, stirring once. Add spinach. Spoon melted margarine over spinach. Toss well to coat. Micro-cook, covered, on 100% power (high) for 1-1/2 to 3 minutes or till spinach is just wilted and heated through, stirring once. Sprinkle with cheese before serving. Makes 4 servings.

GARLIC CHEESE BAKING POWDER BISCUITS

1 3/4 cups Flour
1/3 cup Vegetable Shortening
3/4 teaspoon Salt
2 1/2 teaspoons Baking Powder
3/4 cup Milk
1/2 cup Cheddar Cheese -- shredded
topping:
1/4 cup Butter or Margarine
1/8 teaspoon Garlic Powder

Place all dry ingredients into a large mixing bowl, and stir to distribute evenly. Cut vegetable shortening into dry ingredients using a pastry blender or two butter knives. (Mixture will resemble cornmeal). Make a well in the center, and add milk & shredded cheese. Stir until dry ingredients are all moistened, but do not over mix. Drop 1/4 cup sized spoonfuls onto a greased baking sheet, and bake at 450 degrees F for 12-15
minutes, or until golden brown. Remove from oven and set aside while you melt the 1/4 cup butter or margarine and stir 1/8 tsp. garlic powder into it (I do this in the microwave on low heat). Brush onto tops of baked biscuits, then serve biscuits warm with meal.

GRILLED CHICKEN SALAD
WITH BLUE CHEESE AND RASPBERRY-WALNUT VINAIGRETTE 
(4 servings) 

8 ounces precooked chicken strips 
1 bag salad mix (without dressing) 
1 can mandarin orange sections, drained 
4 tablespoons walnuts 
3/4 cup crumbled blue cheese 
1 small red onion, sliced 
1/2 cup bottled light raspberry-walnut vinaigrette 

Place salad mix in a large bowl. Top with remaining ingredients. Toss with dressing. 

GRILLED TURKEY SALAD 
WITH RASPBERRY VINAIGRETTE

2 Tablespoons raspberry vinegar
2 Tablespoons olive oil
1 Teaspoon honey
1/2 Teaspoon garlic minced
1/4 Teaspoon Dijon-style mustard
1/8 Teaspoon each salt and pepper
Vegetable cooking spray
1 Pound TURKEY TENDERLOINS butterflied
1 Tablespoon + 2 teaspoons Chinese five-spice
8 Cups spinach leaves cleaned and drained
1 Cup fresh raspberries washed and drained
1/4 Cup green onion thinly sliced
1 Can (8 ounces) water chestnuts drained and cut into 1/8-inch slices

1. Dressing: In small bowl whisk together oil, vinegar, honey, garlic, mustard, salt, and pepper. Cover vinaigrette and refrigerate several hours.

2. Salad: Spray charcoal grill rack with vegetable cooking spray. Prepare grill for direct heat cooking.

3. Sprinkle both sides of turkey tenderloins with Chinese five-spice. Place tenderloins on grill rack and grill over hot coals 5 minutes; turn and continue cooking 4 to 5 minutes or until turkey is no longer pink in center.

4. To serve, on each of 4 plates, arrange 2 cups spinach. Slice turkey into thin slices and place over spinach. Top each with 1/4 cup raspberries, 1 tablespoon green onions, 2 tablespoons water chestnuts, and 1 tablespoon vinaigrette.

5. Note: To make your own Chinese Five Spice, blend 1 teaspoon each of the following: ground Szechwan (or black) pepper, ground star anise (or anise), ground cinnamon and ground fennel seeds and 1/4 teaspoon ground cloves. SERVES 4

HAMBURGER MASHED POTATO PIE

1 lb ground beef
1 can cream of mushroom soup
1 soup can of milk
mashed potatoes

brown the ground beef and drain. Put into a baking dish. Mix soup and milk. Add to hamburger. Mix well. Top with mashed potatoes(real or instant) Bake in a 350 degree oven for about 15 minutes, or until heated completely through, and potatoes are starting to turn golden brown on top. Serve with a vegetable and fresh bread. 

HOT MUSHROOM TURNOVERS

3 3-ounce packages cream cheese, softened
1 1/2 cups flour
1/2 cup plus 3 tablespoons butter, softened
1/2 lb. mushrooms, minced
1 large onion, minced
1 tsp. salt
1/4 tsp. thyme 
1/4 c sour cream
1 egg, beaten

In medium bowl at medium speed, mix cream cheese, 1 1/2 c flour and 1/2 c butter. Wrap dough, chill 1 hour. In 10-inch skillet, in 3 T butter, cook mushrooms and onion until tender. Stir in salt, thyme and 2 T flour until blended; stir in sour cream. On floured surface, thinly roll out 1/2 dough until 1/8 inch thick, then cut with cookie cutter. On 1/2 of each circle, put a tsp. of mushroom mixture. Brush edges with beaten egg. Fold dough over filling, with fork, press edges together. Place on cookie sheet. Brush turnovers with egg. Cover; chill. Bake at 450 for 12 minutes.

JALAPENO WHITE SAUCE

2 cups Whipping Cream
1 cup Sour Cream
1 Tsp. Chicken base
2 Tbs. Clarified Butter
1 Tsp. Flour
1 Jalapeno, minced fine
1 Tbs. Juice from bottled Jalapenos
2 oz. Shredded cheese-equal parts Jack & Cheddar

Heat whipping cream in a heavy saucepan over high heat. When cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer. While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour and mixing with a wire whip until mixture starts to turn pale gold. Just before cream mixture is ready to boil again, add
roux, whisking briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheese mixture. Mix well. Makes about 3 1/2 cups. Best served warm!

KING RANCH CHICKEN CASSEROLE

1 cup Onions -- diced
1 cup Green Bell Peppers -- diced
1/2 pound Mushrooms
1/8 cup Butter or Margarine
1 can Cream of Mushroom soup, condensed
1 can Cream of Chicken soup, condensed
1 pound Cheddar Cheese -- shredded
2 cups Chicken, white meat -- cooked and diced
1 can Tomatoes -- with Green Chilis
1 clove Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 large Corn Tortillas -- torn into quarters

In a large pan, saute onion, bell pepper, and mushrooms in butter, Add soups, tomatoes & chilies, garlic, chili powder, and chicken broth. Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken over the tortillas and top with half of the sauce, then half of the cheese. Cover with another layer of torn corn tortillas, and repeat the chicken, sauce and cheese layers. Bake at 350 degrees F for 30 minutes or until
bubbly. (This recipe freezes well. To use, thaw overnight in refrigerator and bake
as directed above.)

LIME AND LEMON ICE CREAM

4 cups whole milk 
1-1/2 cups sugar 
1 cup whipping cream 
1 teaspoon finely shredded lemon peel 
1/3 cup lemon juice 
1 teaspoon finely shredded lime peel 
3 tablespoons lime juice 
Several drops yellow food coloring (optional) 
Lemon and/or lime slices and curls (optional) 

In a large mixing bowl thoroughly combine milk, sugar, whipping cream, lemon peel, lemon juice, lime peel, lime juice, and, if desired, food coloring. (Mixture may appear curdled.) Freeze in a 3- to 4-quart ice cream freezer according to the manufacturer's directions. Ripen 4 hours. If desired, garnish with lemon and lime slices and curls. Makes 2 quarts (16 servings). Make ahead tip: Transfer to freezer container; 
seal, label, and freeze up to 1 week.

MEMERES MACARONI AND CHEESE

1 lb macaroni - medium shells
1 28 oz can whole tomatoes
1 lb Velveeta cheese, torn into small pieces

1. Boil macaroni according to package directions
2. Empty can of tomatoes into large saucepan. Tear the tomatoes into small pieces.
3. Add cheese to tomatoes, and heat over *low* temperature until cheese is melted. Stir often.
4. When macaroni is finished, drain. Add macaroni to cheese/tomato mixture until the dish is your preferred consistency.

ORANGE SCONES 
with BERRIES & CREAM

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5-1/2 tablespoons unsalted butter, chilled and cut into pieces
1 extra large egg, beaten
1/2 cup heavy (whipping) cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest
6 to 8 cups fresh berries (such as strawberries, raspberries,
blackberries and bayberries), washed and dried
1/4 to 1 cup granulated sugar, depending upon the sweetness
of the berries
1 to 1-1/2 cups heavy (whipping) cream, whipped and lightly
sweetened with 2 teaspoons of granulated sugar

Preheat the oven to 425 degrees F. Lightly grease baking sheet and set aside. In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until
it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.

Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches. Brush the dough with the melted butter. Sprinkle with the sugar and orange zest. Roll up, jelly-roll fashion, and seal the long
seam by pinching it together lightly with your fingers.

Cut the roll into eight 1-inch-thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.

Slice the strawberries and place in a large pretty bowl with other whole berries, if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream. Makes 8 scones

OVEN FRIED CHICKEN CHIMICHANGAS

1 1/2 cups cooked & thinly diced chicken
2/3 cup Pace picante sauce or salsa
1 tsp ground cumin
1/2 tsp oregano
1 cup (4 oz) shredded cheddar cheese
2 chopped green onions
6 8-inch flour tortillas
2 tbsp melted butter

Mix picante sauce, cumin, oregano, chicken, cheese & onions. Place about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling. Roll up from bottom & place seam side down in greased casserole dish. Brush very liberally with melted butter. Bake at 400 degrees for 25 minutes or until golden brown. Sprinkle with additional cheese & serve with salsa & sour cream.





PARMESAN and BLACK PEPPER PILLOWS

2 cups self-rising flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon freshly ground black pepper
1/3 cup shortening
1/2 cup grated Parmesan cheese plus 1/4 cup for topping
1 cup buttermilk

Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside. In a bowl, stir together the flour, sugar, baking powder and pepper. With an electric hand-held mixer, blend in the shortening, being careful not to over-mix. Make a well in the center of the mixture and, using a fork, stir in the 1/2 cup parmesan cheese and the
buttermilk. Mix just until blended.

Gather the dough into a ball. On a lightly floured board, roll out into a circle 1/2 inch thick. With a 2-inch round biscuit cutter, cut 10 to 12 rounds. Press together the
leftover dough, roll into a circle 1/2 inch thick and continue cutting out rounds until all the dough is used. Place the biscuits on the prepared baking sheet and sprinkle each biscuit with a teaspoon of grated parmesan cheese. Bake for 18 to 20 minutes, or until golden brown. Makes 12 biscuits.

PASTA WITH SHRIMP AND VEGETABLES

3/4 cup Butter
20 Shrimp, large, R-T-C -- fresh or frozen
4 Mushrooms -- sliced
1/2 teaspoon Oregano -- dried
1/2 teaspoon Basil -- dried
1 pound Spaghetti -- cooked and drained
2 cloves Garlic -- minced
1 bunch Broccoli florets
1/2 teaspoon Thyme -- dried
1 medium Zucchini -- sliced
1/4 cup Parmesan cheese -- grated

Melt 1/3 of the butter in a large skillet over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side. Remove shrimp from skillet using slotted spoon and set aside. Add remaining butter to skillet and melt. Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and continue cooking until vegetables are tender, about 2 minutes. Reduce heat to low. Return shrimp to skillet and heat through. Arrange vegetables and shrimp over spaghetti. Top with remaining garlic butter from skillet. Sprinkle with Parmesan and serve immediately.

PEACHY CARAMEL COBBLER

1 can sliced peaches, (29 ounces)
1/4 cup all-purpose flour
1/4 teaspoon salt
1 package refrigerated caramel-Danish rolls w/nuts
1/2 teaspoon grated lemon rind, optional
3/4 cup ginger ale
1 tablespoon butter or margarine

Drain peaches, reserving 1 cup syrup; set aside. Combine flour, salt, commercial nut mixture from refrigerated rolls, and lemon rind, if desired, in a heavy saucepan. Stir in ginger ale and reserved peach syrup. Cook over medium heat, stirring constantly, until smooth and thickened. Stir in butter and peaches; bring to a boil. Pour hot peach mixture into a lightly greased 8-inch square baking dish. Separate caramel rolls, and arrange on top of mixture. Bake at 375 degrees F for 18 to 23 minutes or until rolls are golden brown. Yield 8 servings. 

PINEAPPLE CREAM CHEESE CAKE

2 eggs, well beaten
2 cups sugar
1 tsp vanilla
1-20 oz can crushed pineapple
2 cup flour
2 tsp baking soda
1/2 cup walnuts

Mix together all ingredients. Pour into a greased and flour 9"x13" baking pan. Bake at 350 degrees F for 45 minutes.

Icing:
12 oz cream cheese
1/4 cup butter or margarine
1 1/2 cups powdered sugar
1 tsp vanilla

Mix all together, cream well. Spread over cake when cool, sprinkle with nuts if desired.

POTATO AND PESTO CHICKEN SALAD 

2 pounds potatoes, well scrubbed (peeled, if desired) 
1 pound fresh green beans, washed and trimmed 
1 tablespoon olive oil 
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 
1/2 cup prepared pesto sauce 
3-6 cups mixed salad greens such as Boston, bibb or mesclun mix 

Over high heat, in a large, heavy pot with tight-fitting cover, bring half a pot of water to boil. Meanwhile, cut the potatoes in half lengthwise, then cut them crosswise in 1/2 inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes. 
Add green beans to pot with potatoes and cook another 4 minutes; drain potatoes and beans and set aside. (Vegetables should be firm.) 

In the same pot, heat olive oil over high heat and cook the chicken, stirring for 6-8 minutes or until meat is completely cooked through. Remove from heat. Stir in pesto sauce; then gently stir in potatoes and green beans, taking care not to break up the vegetables. Serve salad warm or at room temperature on a bed of salad greens. 

POTATO CHIP COOKIES

1 cup butter or margarine, softened 
1 cup sifted powdered sugar 
1 egg yolk 
1 teaspoon vanilla 
1-1/2 cups all-purpose flour 
3/4 cup crushed fresh potato chips 
1/2 cup finely chopped pecans 
Powdered sugar 

Combine butter and the 1 cup powdered sugar in a large mixing bowl; beat with an electric mixer on medium speed for 3 minutes. Add egg yolk and vanilla and beat till well mixed. Gradually beat in flour. Stir in potato chips and pecans with a wooden spoon.

Drop by rounded teaspoons onto a greased cookie sheet. Bake in a 350 degree F. oven for 10 minutes. Transfer to a wire rack. While cookies are still warm, sift with powdered sugar. Cool completely. Store in airtight containers. Makes 40 cookies.

QUICK CANNOLI PUDDING

15 ounces part-skim ricotta cheese
3 tablespoons sugar
1 tablespoon orange juice
1-1/2 teaspoons grated orange peel
1/4 cup mini-chocolate chips

In a medium bowl, stir together the ricotta, sugar, orange juice, and zest until well combined. Fold in the chocolate chips. Serve at room temperature or chilled: 4 servings.




QUICK PEACH DESSERT

4-1/2 cups fresh peaches -- sliced
1/2 cup sugar
1/2 cup butter or margarine -- softened
1/2 cup sugar
1 cup self-rising flour
1 egg
1 teaspoon vanilla extract

Place peaches in a lightly greased 8-inch square baking dish. Sprinkle with 1/2 cup sugar. Cream butter and 1/2 cup sugar, beating well. Add self-rising flour and egg; mix well. Stir in vanilla. Spoon mixture over sugared peaches. Bake at 350 degrees F. for 30 to 35 minutes or until golden brown. Yield: 6 servings.

ROASTED HALIBUT AND ONIONS

3 medium purple onions -- sliced
1 tablespoon olive oil
2 teaspoons dried oregano
1 tablespoon balsamic vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 halibut steaks about 3/4" thick each

Combine first 3 ingredients in a 13- x 9- x 2-inch baking dish; toss to coat. Bake, uncovered at 400 degrees F. for 35 minutes, stirring occasionally. Add vinegar and next 3 ingredients; stir well. Add halibut steaks to onion mixture; spoon onion mixture evenly over each steak. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Transfer steaks to a serving platter; top evenly with onion mixture. 4 svg.

ROASTED POTATO SALAD

3 pounds red potatoes -- cut into 1/8's
2 onions -- cut into 1/4's
6 cloves garlic -- minced
1/4 cup olive oil
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup lemon juice
3 tablespoons chopped fresh chives
1/4 cup chopped fresh parsley
2 tablespoons capers -- drained
1 teaspoon salt
1 teaspoon ground black pepper
Combine first 4 ingredients, tossing to coat potato; place in 15- x 10-inch jelly-roll pan. Bake at 400 degrees F., stirring once, 30 to 40 minutes or until tender and browned. Drain and cool. Combine mayonnaise and next 7 ingredients in a large serving bowl. Add potato mixture, tossing gently to coat. Cover and chill. Yield: 12 servings.

SALAD DAZE INFORMATION

You can't beat salads for nutritious food. To build a salad that includes a full dose of nutrition, including protein, carbohydrates, fiber, vitamins and minerals, use these tips from the California Walnut Commission: 

* Think rainbow. You often can add nutrition as well as color with ingredients such as red peppers, carrots, corn, cauliflower, mushrooms and broccoli. 

* With greens, the darker the better. Darker greens such as spinach, kale, mustard greens and chicory are the best choice for nutrition. Mix an array of different greens. 

* Beans add fiber. Load up on garbanzos, black beans, kidney beans, lentils, etc. 

* Fruit adds a light, bright touch and great low-fat nutrition. 

* Nuts and seeds add flavor and crunch, plus protein, fiber and "good" fat, including omega-3s. 

* Fish, especially cold-water fish such as salmon and tuna, provide protein and omega-3s. 

* Chicken and turkey provide lean protein. 

* Use dressing in moderation, and avoid creamy dressings. Make your own vinaigrette, going light on the oil to let the herbs and vinegar shine. 

* If you add cheese, make it a minimal amount. 

* Croutons can be high in fat. To make your own low-fat croutons, cube slices of bread, season with herbs and just a touch of olive oil, and then lightly toast. 

SAVORY BREAKFAST SHELLS

6 frozen Patty Shells (1 package)
1/2 cup Ham 
1/2 pound Mushrooms 
2 Green Onions 
3 Tbsp. Butter or Margarine (divided) 
1 1/2 Tbsp. Flour
Salt and freshly ground Black Pepper 
1 Tbsp. Dry Sherry (optional) 
1/4 cup Light Cream
1 tsp. chopped Pimiento

Preheat oven as directed on patty shells package. Dice ham and slice mushrooms and green onions. Heat 2 Tablespoons of the butter in a large saucepan or frying pan; add mushrooms and cook, stirring gently, until they are soft and tender. Remove.

In same pan, add the rest of the butter, and stir in flour, salt, pepper, sherry, and cream. Return mushrooms to pan and stir to make a thick sauce. Add ham and pimiento, and keep it all warm until patty shells come out of the oven. Then spoon the hot ham-and-veggie mixture into the patty shells and either serve at once or keep warm until everybody's had a chance to savor them. Serves 6

SMOKED TURKEY SALAD

10 ounces fresh spinach
1 pound smoked turkey breast -- chopped
1 red bell pepper -- cut into strips
4 green onions -- diagonally sliced
1/2 cup walnuts
1/2 cup vegetable oil
1/4 cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon dried Italian seasoning
1/4 teaspoon ground black pepper

Remove stems from spinach; wash leaves thoroughly, and pat dry. Set aside. Combine turkey and next 3 ingredients in a large bowl. Combine oil and next 4 ingredients in a jar; cover tightly and shake vigorously. Pour over turkey mixture; toss to coat. Cover and chill. Place spinach on individual salad plates; top with turkey mixture. Yield: 4 servings.

SPINACH SOUP

Put a ham bone in a large pot and cover with 2-3 quarts of water. Add 3 beef bouillon cubes, 1 bay leaf, seasoned salt, basil, and allspice to taste. Simmer 1-2 hours. Remove the bone, cut off as much ham as possible and dice. Strain the broth into a bowl. At this point I refrigerate overnight to make it easier to skim the fat off, but you can continue if desired. To the broth add 2 packs of frozen spinach, ham, and diced
potatoes. Cook until potatoes are done. Add 16 oz. sour cream and serve.






SQUASH CASSEROLE

Sliced yellow squash, enough to make 4 cups after cooking (fresh or frozen)
1 teaspoon salt & 1/2 tsp. pepper, or to taste
1 medium onion, chopped
10 3/4 oz. can of Condensed Cream of Chicken Soup
8 oz. container of Sour Cream
1 small (2 oz.) jar sliced or diced Pimentos, drained
8 oz. can of Water Chestnuts, sliced and drained
8 oz. package Herb-Seasoned Stuffing Mix (Pepperidge Farms is good)
1 stick (1/2 cup) butter or margarine

Boil squash in just enough water to cover until tender; drain well. Make sure it measures about 4 cups after cooking and draining. Melt butter and pour over Stuffing Mix in a medium bowl, stirring until coated evenly; set aside. In a large bowl, combine squash, salt and pepper, 3/4 of the chopped onion, condensed soup, sour cream, pimentos, and water chestnuts. Stir just until mixed well. Take a large casserole dish, greased lightly or sprayed with no-stick spray, and spread the remaining 1/4 of the chopped onion in the bottom. Next spread 1/2 of the butter-coated Stuffing Mix. Pour in all of the squash mixture, leveling off the top. Top with rest of Stuffing Mix. Bake at 350 degrees (preheated) until top is brown, about 40 minutes. 

STEAK AND CHEESE

2 lb top round steak
1/4 cup flour
1/2 tsp salt
14 tsp pepper
1/4 tsp garlic salt or celery salt
6 Tblsps butter or margarine
1 large onion, finely chopped
1 beef bouillon cube
1 cup water
1 cup grated sharp cheddar cheese
2 Tblsps finely chopped parsley

Pound steak out until about 1/4" thick, cut into thin strips. Combine flour, salt, pepper and garlic salt (or celery salt). Rub flour mixture into steak pieces coating well. Heat butter in a large, heavy skillet and brown steak on both sides over moderate heat. Add chopped onion, water and bouillon cube. Bring to a boil, cover pan, simmer for 1 hour or until steak is tender, turning at least once. Sprinkle cheese and parsley over top, cover again, and cook another minute or until cheese melts. Can be served over rice or noodles. serves 6-8



STIR FRIED SHRIMP AND SNOW PEAS

2 3/4 teaspoons Soy Sauce, low sodium
1 1/4 teaspoons Sugar
1 1/4 teaspoons White Vinegar
1 1/4 teaspoons Sesame Oil -- (or any oil desired)
1/8 teaspoon Salt
1 1/3 tablespoons Chicken Stock
1 tablespoon Cornstarch
1 pound Shrimp -- med. - peeled & deveined
2 teaspoons Vegetable Oil
1/2 pound Snow Peas
3 1/2 tablespoons Cashews -- chopped
1 clove Garlic -- minced
5 ounces Waterchestnuts, canned -- sliced & drained
1 tablespoon Ginger Root -- minced

Combine first 7 ingredients and 2-3/4 tsp. cornstarch in a jar with a tight fitting lid. Shake vigorously and set aside. Sprinkle remaining cornstarch over shrimp and combine well. Set aside. Heat a wok or heavy nonstick skillet over high heat. When wok is very hot add half of the oil. Stir-fry snow peas and cashews 30 seconds or until snow peas begin to soften. Transfer snow peas and cashews to a bowl and set aside. Add shrimp to wok.
Stir-fry shrimp 1 minute or until shrimp is seared on both sides. Transfer shrimp to snow peas and cashews. Pour remaining oil in wok. Stir-fry garlic, water chestnuts and ginger 15 seconds or until fragrant. Return snow peas, cashews and shrimp to skillet. Pour soy sauce mixture into skillet. Toss and cook 1 minute or until sauce thickens and coats all ingredients.

SUMMER FRUIT SMOOTHIE TWISTER

1 nectarine
6 ounces fat-free peach frozen yogurt
1/2 cup Dole Pineapple juice (or-Orange-Guava juice)
1/2 cup sugar-free lemonade (or you can use Crystal Light)

Put all ingredients into blender and blend until smoothie consistency is reached.

SURPRISE CUPCAKES 

2 Tblsps white vinegar
3 cups flour
2 cups sugar
1/2 cup cocoa
1 tsp salt
2 tsp baking soda
2 tsp vanilla 
2/3 cup oil
2 cups water

Filling:
1-8 oz pkg cream cheese
1 egg
1/2 sugar
1/2 tsp salt
6 oz chocolate chips

Mix together all ingredients for batter by hand in a bowl. In separate bowl mix together all ingredients for filling with mixer. Fill cupcake cups 1/2 to 2/3 full and drop 1 tsp of filling in the middle of each. Bake at 350 degrees F for 25 minutes. These can be made ahead of time and frozen.

SWISS CHICKEN

Chicken Breasts
1 Can Cream of Chicken Soup
1 Cup White Wine
4-5 Slices Swiss Cheese
Stuffing Bread Crumbs (Pepperidge Farm has great seasoned bread crumbs)
Melted Butter

Spray casserole dish with non-stick spray, lay chicken breasts inside dish. Lay slices of swiss cheese on top of chicken. In a separate bowl, mix white wine and soup together. Pour this mixture of chicken and cheese. Sprinkle bread crumbs on top. Pour melted butter over and bake until chicken is done. I like to add a little more white wine than the recipe calls for so there is more mixture and then serve all over white rice. 

TABASCO JACK WINGS

Chicken:
3/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 pounds chicken drummettes
Vegetable oil

To bake wings, place in roasting pan. Brush with melted butter and sprinkle with salt and pepper. Bake in 450 degrees F. oven until lightly browned and cooked through, about 30 minutes.

Sauce:
1/2 cup (1 stick) butter 
1/2 cup Jack Daniel's Tennessee Whiskey 
1/4 cup ketchup 
1/3 cup Tabasco(r) pepper sauce, or to taste

Combine flour, salt and pepper in small bowl. Coat chicken pieces with flour mixture. Heat 2 to 3 inches of oil in fryer or heavy pot to 375 degrees F. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10 to 15 minutes. Drain on paper towels.

Combine all sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in sauce. Serve with blue cheese dressing and celery and carrot sticks. serves 6 to 8 

VEGETABLE SHASLIKS ON TABBOULEH 

1 cauliflower, cut into florets and blanched 
3 sweet bell peppers (1 green, 1 red, 1 yellow) cut into 1-inch chunks 
2 zucchini, cut into chunks 
1/4 pound mushrooms 
1 large red onion, cut into wedges 
* For the Tabbouleh 
2 cups bulgur, soaked in water for 45 minutes and drained 
3 tablespoons chopped fresh parsley 
2 onions, chopped 
2 tablespoons chopped fresh mint 
1/2 cucumber, chopped 
1/2 cup olive oil 
3 lemons, juice only 
3 tomatoes, peeled, seeded and chopped 
1 batch marinade (recipes follow) 

Thread alternate pieces of vegetables decoratively onto eight wooden skewers that have been soaked in water. Place them in a shallow dish. 

Prepare the marinade. Pour marinade over the vegetables, Cover and marinate for 1 hour. 

Meanwhile, for the tabbouleh, place the bulgur in a dish towel and squeeze out any excess water. Transfer the bulgur to a bowl, add the remaining ingredients and mix well. Season to taste and place in a flat serving dish. 

Take the skewered vegetables out of the marinade, let any excess drip off, then grill on a hot barbecue for 10 to 12 minutes, turning regularly, until lightly charred on all sides and cooked through. Arrange the shashliks on the tabbouleh. Gently heat the marinade in a small pan until just before boiling. Pour the marinade over the kabobs to serve. 



GREEK MARINADE 

1/2 cup olive oil 
2 lemons, juice only 
2 garlic cloves, crushed 
2 onions, finely chopped 
1 bay leaf 
1 tablespoon chopped fresh oregano 

Combine all ingredients and marinate for 1 hour. Use as directed. 

MIDDLE EASTERN MARINADE 

2/3 cup olive oil 
2 tablespoons tomato paste 
1 lemon, juice only 
1 garlic clove, crushed 
1 onion, grated 
Pinch of saffron 
Pinch ground cumin 

Mix well, marinate for 1 hour and use as directed. Makes 4 servings 

VEGETABLE STUFFED PEPPERS 

4 large green peppers
1/4 cup onion, chopped
3 Tblsp butter or margarine
1-12 oz can whole corn, drained
1-10 oz pkg baby lima beans, cooked and drained
1/2 tsp dried rosemary, crushed
1 slice bread, torn into pieces

Remove tops, cut peppers in half lengthwise and remove seeds. Cook in boiling water for 4 minutes, turn upside down to drain. Cook onion in 2 Tblsps of the butter until tender but not brown. Stir in corn, lima beans and rosemary. Season green pepper shells with salt and pepper, and fill with the vegetable mixture. Place peppers in a 13"x9"x2" baking pan. Melt the remaining Tblsp of butter and toss with the bread pieces; sprinkle over the top of the peppers. Bake in a 350 degrees F oven, for 30 minutes. serves 8






WALNUT COUSCOUS AND TUNA TOWER 

3/4 cup walnuts, plus 4 large pieces for garnish 
1 (8-ounce) package large grain couscous 
1 small onion, chopped 
2 (6-ounce) cans water-packed tuna, drained 
2 tablespoons pitted green olives, chopped 
2 tablespoons capers, drained 
1/3 cup chopped Italian parsley 
Zest of 1 lemon 
Juice of 1/2 lemon 
Salt and pepper to taste 
2 medium red tomatoes, thickly sliced 
2 medium yellow tomatoes, thickly sliced 
1 head frisee (curly endive) 
3 tablespoons reduced-calorie red wine vinaigrette 

Preheat oven to 350 degrees. Arrange walnuts in a single layer on a sheet pan and toast until lightly browned, about 5-7 minutes. Cool. 

Spray a medium-sized nonstick saucepan with cooking spray. Add onion and saute over medium heat until just softened. Add couscous and cook until lightly browned. 

Add 2 1/2 cups water; cover and reduce heat to simmer. Cook 8-10 minutes. Cool slightly. Add 1/2 cup of the walnuts, tuna, olives, capers, parsley, lemon zest and lemon juice. Season to taste with salt and pepper. 

Wash frisee; separate leaves and toss with vinaigrette. Divide evenly between 4 plates. Sprinkle with remaining 1/4 cup walnuts. Stack slices of tomato in alternating colors in the centers of the plates on top of the frisee. 

Fill four 8-ounce ramekins with couscous mixture and pack tightly. Invert ramekin on top of tomato slices to unmold. Garnish with reserved walnut pieces and sprig of frisee. Serve immediately. Serves 4

YELLOW THAI CURRY 
WITH PANCETTA-WRAPPED PRAWNS AND GRAPES 

1 can lowfat coconut milk 
1/2 shallot, finely chopped 
1 teaspoon galangal, Thai ginger, peeled and finely chopped (See Note) 
1/2 stalk fresh lemon grass, trimmed and cut into 1-inch pieces 
2 tablespoons fish sauce 
1 1/2 tablespoons brown sugar 
1 tablespoon lime juice 
1 1/2 teaspoons yellow Thai curry paste 
1 teaspoon turmeric, ground 
1 cup green seedless grapes 
3/4 teaspoon cornstarch 
1 1/2 tablespoons cold water 
18 large prawns, peeled and deveined 
18 slices pancetta, thinly sliced 
1 tablespoon olive oil 
1 cup red seedless grapes 

Heat 3 to 4 tablespoons coconut milk in medium saucepan over low heat for 3 minutes. 
Add shallot, galangal, lemon grass, fish sauce, brown sugar, lime juice, curry paste, turmeric and green grapes, then simmer for 3 minutes. 

Add remaining coconut milk and simmer gently for 20 minutes. Mix cornstarch with water and add to the sauce. Simmer for 3 minutes. Strain sauce, pressing on solid ingredients with whisk, set aside. 

Wrap prawns in pancetta and saute in olive oil 4 minutes or until no longer translucent. Set aside and keep warm. 
Reheat grape curry sauce and add red grapes. Bring to a boil for just 20 seconds, then serve. 
Arrange prawns on plate and spoon sauce over top, garnishing with fresh cilantro. 
Note: If galangal ginger is not available, you may substitute fresh ginger root, though it is stronger. Or you may substitute 1/4 teaspoon powdered ginger. Makes 6 servings. 

ZIPPY ITALIAN DRESSING

1 cup canola oil
1/4 cup lemon juice
1/4 cup balsamic vinegar
1/4 teaspoon dry mustard
1/8 teaspoon paprika
1/8 teaspoon ground thyme
1/2 teaspoon salt (optional)
1/2 teaspoon sugar

Combine all ingredients in a tightly covered jar. Shake well. Refrigerate at least 2 hours before serving.