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• Cidered Pork with Carrots & Onions (November 2008)

  1-1/2 lbs. lean boneless pork, cut into 1” cubes 1/3 C. flour 1/3 C. vegetable oil 1-1/2 C. sweet apple cider 2 carrots, sliced

  1 small onion, sliced 1/2 tsp. rosemary 1 bay leaf 1 tsp. salt 1/2 tsp. pepper

  Dredge pork with flour and fry in skillet in hot oil – in two batches if necessary, until browned on all sides. Remove pork to drain on paper toweling. Transfer pork to 11x13” casserole dish. Drain oil from skillet. Pour cider into skillet, over medium heat, and stir to remove browned bits from skillet. To casserole dish, add carrots, onion, rosemary, bay leaf, salt, pepper and hot cider; cover with heavy foil. Bake in 325°F oven for two hours or until pork is tender. Remove bay leaf. Yield four servings.

• Autumn Apple Dip (October 2008)

  8-oz. package cream cheese, softened 1 tsp. cinnamon	1 tbsp. lemon juice 7-oz. jar marshmallow creme
  With electric mixer beat cream cheese, cinnamon and lemon juice until fluffy. Fold in marshmallow creme. Serve with apple slices, pineapple chunks, bananas, grapes, graham cracker sticks, pretzels, ginger-snaps or any other fruit, cracker or cookie you would like.

• Spicy Roast Chicken (September 2008)

  1 C. plain yogurt 3 cloves garlic, crushed 2 tsp. grated fresh ginger 1/3 C. fresh lime juice 1 tsp. salt 1 Tbsp. ground coriander

  1 tsp. cumin 1/2 tsp. cayenne pepper 1 whole chicken (3 lbs.) Lime wedges 1 onion, sliced, steamed

  Mix yogurt, garlic, ginger, lime juice, salt and spices. Rub chicken inside and out with mixture. Place chicken in bowl; pour remaining marinade over. Cover; refrigerate 24 hours, turning chicken at least once. Remove chicken from marinade and roast in a preheated 375°F oven for one hour or until the thickest part of the thigh registers 180°F on meat thermometer. Baste with marinade during cooking. Serve chicken pieces with lime wedges and steamed onion slices.

• Gumbo Joes (August 2008)

  1 lb. lean ground beef 1/2 C. chopped onion 1 (10 3/4-oz.) can condensed chicken gumbo soup 1/4 tsp. salt	1/8 tsp. pepper 2 Tbsp. yellow mustard 2 Tbsp. ketchup 1 Tbsp. Worcestershire sauce
  In heavy skillet, brown ground beef and diced onion over medium heat until meat is no longer pink. Drain well. Add condensed soup, salt, pepper, mustard, ketchup and Worcestershire sauce, stir. Cook, uncovered, over medium heat 8 minutes, stirring often. Serve on split and toasted rolls. Yield: Approximately 6 servings.

• Fresh Berry Muffins (July 2008)

  1-3/4 C. plus 1/4 C. flour 1/2 C. plus 1/4 C. sugar 2 tsp. baking powder 1/4 tsp. salt 1/2 C. butter, melted

  3/4 C. milk 1 large egg 1/4 tsp. vanilla extract 1 1/2 C. fresh berries (blackberries, blueberries and raspberries in any combination)

  Heat oven to 400°F. Lightly grease a 12-cup muffin pan or line with paper liners. Into a medium bowl sift together 1-3/4 cup flour, 1/2 cup sugar, baking powder and salt. Add melted butter and combine. In a second bowl, whisk together milk, egg and vanilla. Gradually add wet ingredients to dry ingredients and stir until just combined; batter will be lumpy. In a separate bowl toss berries with remaining 1/4 cup flour. Gently fold berry mixture into batter. Fill each muffin cup 3/4 full. Sprinkle batter with remaining 1/4 cup sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool muffins in pan for one minute then transfer to wire rack and cool for 10 minutes.

• Turkey Pinwheels (June 2008)

  1/4 cup mayonnaise or salad dressing 2 cloves garlic -- chopped 2 (10 inch) flour tortillas	1 C. fresh spinach 1/4 lb. smoked deli turkey, thinly sliced 6 slices Swiss cheese, thinly sliced 1 medium tomato, thinly sliced and seeds removed
  Mix mayonnaise and garlic in small bowl. Spread mixture evenly over tortillas. Top tortillas with layers of spinach, turkey, cheese and tomato; roll up tightly. Trim ends and cut each tortilla roll into 12 pieces. Serve immediately or refrigerate until serving time.

• Linguine Carbonara (May 2008)

  1/2 lb. bacon, diced 4 eggs, room temperature 1/4 C. heavy cream, room temperature 1 C. fresh grated Parmesan cheese

  16 oz. linguini (fresh or dried) 1/4 C. butter 1/4 C. fresh parsley, chopped fine

  In a skillet, cook bacon until crisp. Remove and drain on paper towels. Meanwhile, in a medium mixing bowl, whisk together eggs and cream just until blended. Stir in cheese; set aside. In a large pot, cook pasta according to directions. Drain and immediately return to hot pan. Toss pasta with butter until melted. Add bacon and cheese mixture. Toss gently until well mixed. Sprinkle with parsley and pepper. Yield: 6 servings.

• Fresh Apricot Thai Salad (April 2008)

  2 C. fresh apricots, diced 2 C. cooked chicken, diced 1 C. bean sprouts, rinsed & dried 1 C. cucumber, peeled & sliced 1/4 C. rice vinegar 2 tsp. sugar

  1 Tbsp. fresh cilantro, chopped 1/4 C. canola oil 1/2 tsp. chili oil 2 Tbsp. peanuts, coarsely chopped 1 lime, cut into wedges

  In a large bowl, combine apricots, chicken, bean sprouts and cucumbers; set aside and refrigerate. In a small bowl, combine vinegar, sugar and cilantro until sugar is dissolved. With a wire whisk, drizzle in oils while vigorously whisking mixture to combine. Toss salad with dressing and arrange on individual dinner plates lined with lettuce. Sprinkle with peanuts and garnish with lime wedges. Serves 4.

• Red Beans and Rice (March 2008)

  3 bacon slices, chopped 1 C. chopped onion 3/4 C. chopped red bell pepper 4 garlic cloves, minced 3 C. long-grain white rice 3 bay leaves

  2 Tbsp. tomato paste 1 tsp. ground cumin 1 Tbsp. hot Spanish smoked paprika 2 tsp. salt 4 C. water 1 15- to 15½-ounce can kidney beans, drained & rinsed

  Sauté chopped bacon in heavy 4-quart saucepan over medium-high heat until bacon is brown and fat is rendered, about 5 minutes. Add onion, red bell pepper and garlic; sauté until onion is golden, about 5 minutes. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves. Transfer beans and rice to bowl and serve.

• Italian Biscotti (February 2008)

  The word biscotti means twice-baked...or in this case, wonderful.
  2 C. all-purpose flour 1-1/2 tsp. baking powder 3/4 C. granulated sugar 1/2 C. (1 stick) unsalted butter, room temperature	1 tsp. grated lemon zest 1/4 tsp. salt 2 large eggs 3/4 C. almonds, coarsely chopped
  Preheat oven to 350° F. Line a heavy baking sheet with parchment paper. Whisk the flour and baking powder together in a medium bowl. Using an electric mixer, beat the sugar, butter, lemon zest and salt in a large bowl. Beat in the eggs, one at a time. Add the flour mixture and beat just until blended. Stir in the almonds. Form the dough into a 3-inch wide by 13-inch long log. Bake 40 minutes until pale golden brown. Cool for 30 minutes. Using a serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch thick slices. Arrange the biscotti, cut side down, on a baking sheet. Bake 15 minutes. Transfer to rack and cool. Optional: Top cooled biscotti cookies with Nutella hazelnut/chocolate spread.

• Pasta with Asiago Cheese and Spinach (January 2008)

  3 C. boiling water 3 oz. sun-dried tomatoes 2 Tbsp. extra-virgin olive oil 1/8 tsp. salt 1/8 tsp. freshly ground pepper 2 garlic cloves, crushed	6 C. hot cooked cavatappi* (12 oz. uncooked ridged, corkscrew pasta) 1 bunch fresh spinach, washed, drained and torn into pieces 3/4 C. grated Asiago cheese 1/2 C. Parmesan cheese
  *Fusilli, penne or any other medium-sized pasta may be substituted for the cavatappi. Combine boiling water and sun-dried tomatoes in a bowl. Let stand 30 minutes. Drain and chop. Combine the chopped sun-dried tomatoes, oil, salt, pepper and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.

• Chicken Fajita Soup (December 2007)

  1 envelope chicken fajita marinade mix 4 boneless skinless chicken breast halves, diced 2 Tbsp. veg. oil 1/2 C. diced onion 1/4 C. diced green pepper 1/4 C. butter 1/3 C. flour

  2 cans (14 oz. ea.) chicken broth 1/3 C. canned diced tomatoes w/ chilies 1 C. cubed process American cheese 1 C. shredded Monterey Jack 1-1/2 C. half-and-half cream Garnish: guacamole, shredded cheddar, tortilla chips

  Prepare fajita mix according to package; add chicken & marinate as directed. In a medium skillet, cook chicken in oil until juices run clear; set aside. In a 3-qt. saucepan, cook onion & pepper in butter until tender. Stir in flour & cook for 1 minute. Stir in broth; cook & stir until thick and bubbly. Add tomatoes, American cheese & Monterey Jack; cook & stir until cheese melts. Stir in cream & chicken; heat through but do not boil. Spoon into bowls. Garnish with guacamole, cheddar cheese & tortilla chips.

• Jiffy Pot Pie (November 2007)

  2 potatoes, peeled & cubed ½” 1/2 C. chopped onion 2 Tbsp. butter & 1 Tbsp. olive oil 1 can (14 oz.) chicken broth & 1/2 C. water 2 chicken bouillon cubes 1/4 tsp. ea.: pepper, rosemary & marjoram 1/2 tsp. salt 1 Tbsp. parsley flakes

  1 C. frozen mixed vegetables 1/4 C. milk 3 Tbsp. flour 1-1/2 C. diced cooked chicken (or turkey) 2 C. Jiffy baking mix 2/3 C. milk

  In medium sauce pan, sauté potatoes & onions in butter & olive oil until onions are tender. Add broth, water, bouillon cubes and seasonings; stir to dissolve bouillon cubes. Add frozen vegetables; stir. In a small bowl, thoroughly combine 1/4 C. milk and flour. When broth begins to boil, add milk & flour mixture in a small stream while stirring constantly; allow to boil approximately 2 minutes. Remove from heat and fold in diced chicken; pour into a 4-quart covered casserole dish. In a separate bowl, combine Jiffy mix with remaining 2/3 C. milk. Spoon dough with a tablespoon on top of filling to mostly cover it. Place lidded casserole onto foil lined baking sheet and bake at 425ºF for 20 minutes. Remove lid and continue baking an additional 5 minutes or until crust becomes light golden-brown.

• Pumpkin Dip (October 2007)

  2 C. pumpkin purée One 8-oz. pkg. cream cheese, softened 1 C. dark brown sugar	2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. grated nutmeg
  Cream together pumpkin purée and cream cheese. Add remaining ingredients; combine until well blended. Refrigerate overnight. Serve with ginger snaps and graham crackers.

• Pasta with Summer Squash and Rosemary (September 2007)

  1 lb. dried tagliatelle or fettuccine 1-1/2 lbs. summer squash (small in size) 5 Tbsp. unsalted butter	1 Tbsp. finely chopped fresh rosemary leaves Freshly grated Parmigiano-Reggiano (optional)
  Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
  Trim vegetables and cut into 1-1/2 x 1/4-inch sticks. In a deep 12-inch heavy skillet melt butter over moderate heat and cook vegetables with salt and pepper to taste, stirring gently, two minutes. Add rosemary and cook, stirring gently, until vegetables are just tender, about two minutes longer. Remove skillet from heat.
  Cook pasta in boiling water until al dente. Ladle out 1 C. pasta water. Drain pasta in a colander and add to skillet with 1/4 C. reserved pasta water and salt and pepper to taste. Heat mixture over low heat, gently tossing (and adding more pasta water as needed), until just heated through.

• Beef Tenderloin with Honey-Peach Sauce (August 2007)

  2-1/2 lb. beef tenderloin salt and pepper 1/3 C. lemon juice 1 C. unsweetened pineapple juice 2 Tbsp. cornstarch

  2 Tbsp. butter 2 Tbsp. honey 1 tsp. instant beef bouillon granules 1-1/2 C. fresh peach slices, chopped

  Preheat oven to 425°F. Place meat on rack in shallow roasting pan. Season with salt and pepper. Bake until thermometer registers 140°F for medium rare. Remove from pan. Cover and let rest for 15 minutes. For sauce, combine lemon juice, pineapple juice and cornstarch in a saucepan. Add butter, honey and bouillon. Cook and stir until thickened and bubbly. Cook and stir two minutes longer. Stir in peaches; heat through. Thinly slice meat across grain. Serve with sauce. Serves 10.

• Broccoli Primavera (July 2007)

  1 Tbsp. olive oil 2 C. broccoli florets 2 C. sliced zucchini or yellow squash 2/3 C. diagonally sliced carrots 4 cloves garlic, minced 1/2 C. chopped fresh basil	1 C. grape tomatoes, washed and drained 1 C. chicken or vegetable broth 2/3 C. dry white wine 2 C. hot cooked linguine (about 8 oz. uncooked) 1/4 C. grated fresh Parmesan cheese
  Heat oil in a large non-stick skillet over medium heat until hot. Add broccoli, squash, carrots and garlic; stir-fry for four minutes or until vegetables are tender-crisp. Stir in basil and tomatoes. Add broth and wine to vegetables and bring to a boil Add the pasta to the pan; toss to mix well. Serve, sprinkling with the Parmesan. Serves four.

• Banana-Crunch Trifle from Kylie Watts (June 2007)

  This recipe yields more ginger syrup than you'll need for the fruit salad. Add a spoonful to a glass of club soda, sparkling water, or iced tea for a refreshing summer drink.
  Crunch mixture: 1 C. sugar 1/2 C. oatmeal 1/2 C. coconut 1/2 tsp. salt	1-1/4 tsp. baking powder 2 Tbsp. flour 1 egg, beaten 1/2 C. butter 1/2 tsp. vanilla
  Layers: 16 oz. Cool Whip	3-4 bananas, sliced 1/2 C. chopped pecans
  Combine sugar, oatmeal, coconut, salt, baking powder and flour. Combine egg, butter and vanilla in a separate dish, then add to crunch mixture. Grease and flour a 9”x13” baking pan and spread crunch mixture evenly in pan. Bake at 350°F for 30 minutes. Cool and break into small pieces. Layer in a glass bowl: Cool Whip, sliced bananas crunch pieces and pecans. Repeat layers and end with Cool Whip on top to seal it. Garnish with additional pecans, if desired. Refrigerate at least four hours before serving.

• Fruit Salad with Ginger Syrup (May 2007)

  This recipe yields more ginger syrup than you'll need for the fruit salad. Add a spoonful to a glass of club soda, sparkling water, or iced tea for a refreshing summer drink.
  For ginger syrup: 3 C. water 2 C. sugar 2 C. thinly sliced ginger (½ lb.), left unpeeled	For fruit salad: 4 C. (1-inch pieces) summer fruit (such as berries, melons, peaches) 3 Tbsp. small mint leaves
  For syrup: Bring water, sugar, and ginger to a boil in a 2-quart saucepan; stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least two hours.
  For fruit salad: Toss fruit and mint with ¼ cup syrup, or to taste.  Cooks' note: Syrup keeps, covered and chilled, for two weeks.

• Rhubarb Nut Muffins (April 2007)

  1-1/2 C. flour 3/4 C. packed brown sugar 1/2 tsp. baking soda 1/2 tsp. salt 1/3 C. vegetable oil	1 egg, lightly beaten 1/2 C. buttermilk 1 tsp. vanilla extract 1 C. diced fresh rhubarb 1/2 C. chopped walnuts
  TOPPING: 1/4 C. packed brown sugar	1/4 C. chopped walnuts 1/2 tsp. ground cinnamon
  In a large bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375°F for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to rack.

• Beef, Vegetable and Barley Soup (March 2007)

  2-3/4 lb. flat-cut brisket, cut into 1-inch cubes 8 C. beef broth Three 8-oz. cans tomato sauce Three carrots, peeled, chopped Four celery stalks, cut into 1/2-inch pieces One large onion, chopped	Six large garlic cloves, chopped Three bay leaves 1/3 C. pearl barley, rinsed One 1-oz. package dried stemmed shiitake mushrooms, broken into 1/2-inch pieces Three 15- to 16-oz. cans kidney beans
  Combine all ingredients, except beans, in a large pot & bring to a boil. Reduce heat to medium-low, cover & simmer 1 hour, stir often. Mix beans with their juices into soup. Cover & continue to simmer until meat is tender, about 30 minutes. Season soup with salt & pepper. Serves 6.

• Roasted Salmon w/ Tomatoes & Tarragon (February 2007)

  4 (6 oz.) salmon fillets (about 1-1/2" thick) 1/4 tsp. salt 1/4 tsp. black pepper 1-1/2 C. chopped peeled tomatoes 2 tsp. low sodium tamari or soy sauce

  2-1/2 tsp. coarsely chopped fresh tarragon [3/4 tsp. dried tarragon may be substituted for fresh] 2 tsp. Dijon mustard Tarragon sprigs (optional)

  Preheat oven to 425°F. Sprinkle salmon fillets with salt and pepper. Place fillets skin side up in a large oven-proof skillet or small roasting pan. Spoon chopped tomatoes around fillets and drizzle fillets with tamari. Bake for 12 minutes or until fish flakes easily when tested with a fork. Remove and discard skin. Remove fillets and keep warm. Add chopped tarragon and mustard to tomatoes, stirring well. Spoon over fillets. Garnish with tarragon sprigs if desired.

• Italian Breakfast Toast (January 2007)

  Five thin slices of bakery style French or Italian bread 1 egg 1/4 C. skim milk 1 sm. dollop sour cream Dash of nutmeg

  Dash of cinnamon Sprinkle of sugar Splash of pure vanilla Mascarpone cheese Old-fashioned pear preserves

  Preheat panini press to HIGH. Meanwhile, whisk together the egg, milk, sour cream, nutmeg, cinnamon, sugar & vanilla into a thin batter until smooth. When press is ready, drench bread slices in the egg batter and place on press. Rotate 90-degrees once, to get a criss-cross pattern. When slices are golden brown and slightly crisp, remove to separate plates. While still hot, melt a thin layer of mascarpone on each slice. Top with thin layer of pear preserves (both the mascarpone and the pear preserves are very rich and flavorful, so use only a small amount of each).

• Zucchini-Tomato Orzo (December 2006)

  1 Tbsp. olive oil 1/2 lb. zucchini cut into 1/2-in. slices 2 leeks, sliced, white parts only 1/4 C. fresh basil, thinly ribboned 1 clove garlic, minced

  1/2 tsp. salt 1/4 tsp. pepper 1 14.5-oz. can chicken or vegetable broth 1/2 C. white wine 1 C. uncooked orzo pasta 1 C. cherry tomatoes

  In medium pot, heat olive oil over medium-high heat. Add zucchini, leeks, basil, garlic, salt and pepper. Cook, stirring occasionally, until vegetables are softened slightly, about 4 min. Remove vegetables and set aside. Add broth and wine to the pot. Cover and bring to a boil. Add orzo; reduce heat to low. Cover to cook, stirring occasionally, until orzo is tender and liquid is absorbed, about 20 min. Remove from heat. Stir in the tomatoes and the reserved zucchini mixture. Makes 4 servings.

• Cauliflower and Rice Casserole (November 2006)

  1 head cauliflower; cut into florets 3 cloves garlic, minced 1/4 tsp. basil 1/4 tsp. white pepper Juice of 1 lemon 1 large onion, chopped	1 lb. mushrooms 3 C. cooked brown rice 1-1/2 C. non-fat sour cream 2 small cans chopped green chiles 2 C. grated low-fat cheddar cheese
  In skillet, add cauliflower, garlic, basil and pepper; sauté until tender, about 20 minutes. In another skillet, add juice of lemon, mushrooms and onions; sauté until tender. Combine cauliflower, onion/mushroom mixture and all remaining ingredients in mixing bowl; mix well. Spoon into casserole dish. Cover and bake at 350°F for 30 minutes. Serves 6.

• Patio Potato Salad (October 2006)

  Dressing: 1/3 C. sugar 1 Tbsp. cornstarch 1 tsp. ground mustard 1 tsp. salt 1/2 tsp. celery seed	1/2 C. milk 1/4 C. vinegar 1 egg, beaten 1/4 C. butter, cubed 1/4 C. chopped onion 1/4 C. mayonnaise
  3 hard-cooked eggs, chopped 7 med. red potatoes, cubed and cooked
  In a saucepan, combine sugar, cornstarch, mustard, salt and celery seed. Stir in milk, vinegar and egg until smooth. Add butter. Bring to a boil; cook and stir until thickened and bubbly. Cool. Stir in onion and mayonnaise. In a bowl, combine potatoes and hard-cooked eggs. Add dressing; toss gently to coat. Refrigerate for at least 1 hour. Serves 8-10.

• Herb Butter Vegetable Stir-Fry (September 2006)

  2 C. chopped bok choy 1 C. chopped broccoli 1 C. chopped chard 1 C. chopped carrots 1 C. chopped potatoes	1 C. chopped onion 1 C. snow peas 1 C. sliced mushrooms Olive oil
  4 Tbsp. butter 2 tsp. each of fresh rosemary, oregano and thyme pinch of fine sea salt
  Combine vegetables into large mixing bowl. Drizzle a small amount of olive oil over ingredients, stir and set aside. In wok or fry pan, heat butter gently and add fresh herbs. Add vegetables and stir. Cook just until veggies become hot, but still remain crispy. Salt to taste.

• Mango Chicken (August 2006)

  3 Tbsp. soy sauce 1 Tbsp. honey 3/4 tsp. ground ginger 3/4 tsp. cornstarch 1/4 tsp. paprika 1/4 tsp. pepper, divided

  12 oz. skinned, boned chicken breasts, cut into 1/2-inch strips 3 C. chopped bok choy 1 C. sliced mushrooms 1 C. chopped peeled mango 4 C. hot cooked rice

  Combine soy sauce, honey, ginger, cornstarch, paprika and 1/8 tsp. pepper in a bowl; stir well with a whisk. Sprinkle the chicken with 1/8 tsp. pepper. Place a skillet coated with cooking spray over medium-high heat until hot. Add chicken; sauté 5 mins. or until done. Add bok choy, mushrooms and mango; sauté 2 mins. Stir in soy sauce mixture. Bring to a boil; cook for 1 min. or until slightly thick. Serve over hot cooked rice. Serves 4.

• Biscotti (Dropped) from Mary M. Walkling (July 2006)

  1 C. Crisco shortening 1 C. granulated sugar 3 eggs (beaten) 4 C. flour (sifted)	4 tsp. baking powder 1/4 tsp. salt 1/2 C. milk 1 tsp. vanilla
  Beat Crisco and sugar well. Add beaten eggs. Add dry ingredients alternately with milk and vanilla. Drop by rounded teaspoon onto greased cookie sheets. Bake in pre-heated oven at 375 degrees for 10-12 minutes. Cool and frost.
  Frosting: 1-lb. box powdered sugar 1/3 C. milk or more	3/4 C. Crisco shortening 1 tsp. vanilla
  Beat all ingredients together until soft and fluffy. Add food coloring as desired to create pastel colors.

• Herb-Roasted Potatoes (June 2006)

  1/3 C. Dijon mustard 1 clove garlic, minced	1/4 C. fat-free Italian dressing 2-lbs. red potatoes, cut into chunks
  Mix all the ingredients except the potatoes in a small bowl. Place potatoes in lightly greased 13x9x2-inch baking pan or on a shallow baking sheet. Pour the mustard mixture over the potatoes and toss gently to coat. Bake at 425 degrees for 35 to 40 minutes or until the potatoes are fork tender, stirring occasionally. Serves 4.

• Sugar Snap Peas with Brown Butter and Sage (May 2006)

  2 Tbsp. unsalted butter 16 sage leaves

  8 oz. fresh sugar snap peas, strings removed

  Melt butter in a sauté pan. Add sage leaves and raise the heat. When the butter begins to brown, toss in peas, add salt and pepper to taste; sauté over high heat for 3 minutes, stirring & turning all the while. Serves four. (The flavor of sage and peas is a natural combination. The sage leaves aromatize the butter, which is allowed to brown the peas as they sauté. DO NOT OVERCOOK. Sauté until they surrender their fresh, watery crispness, but are still crunchy.)

• Peach Delight (March 2006)

  2 cups fresh blueberries 3 tablespoons sugar 2 tablespoons water	2 cups vanilla low-fat ice cream 4 peeled peaches, halved and pitted 1/4 cup chopped fresh mint
  Preheat broiler. Combine blueberries, sugar and water in blender; process until smooth. Set aside. Broil peach halves, cut sides up, 2 minutes or until lightly browned. Place 1 peach half into a dessert bowl; spoon ice cream into each peach half. Drizzle blueberry mixture over ice cream. Sprinkle each serving with chopped mint.  Serves 8.

• Beef and Asparagus Stir-fry (February 2006)

  1 lb. lean boneless top round steak (sliced across grain into 1/4” strips) 3 Tbls. dry sherry 2 Tbls. low-sodium soy sauce 2 cloves garlic, minced 1 tsp. peeled, minced gingerroot ¾ lb. fresh asparagus, cut into 1” pcs.

  2 tsp. vegetable oil, divided 1 small carrot, cut julienne style 1 celery stalk, cut julienne style ½ small onion, sliced & separated 1½ tsp. cornstarch 2 C. cooked long-grain rice (no salt or fat added)

  In a dish, thoroughly combine steak, dry sherry, soy sauce, garlic and gingerroot; cover and marinate in refrigerator 2 hrs. Remove steak from marinade; set aside marinade. In skillet add 1 tsp. oil; place over high heat until hot. Add asparagus, carrot, celery and onion; stir-fry 3 mins. Remove vegetables from skillet and set aside. Add remaining 1 tsp. oil to skillet and place over high heat until hot. Add steak; stir-fry 2 mins. Combine cornstarch & reserved marinade; add to skillet along with vegetables. Cook until mixture is thickened and heated. Serve over hot rice.

• Gingered Almond-Pear Crisp (December 2005)

  1/4 C. raisins 1/4 C. granulated sugar  1 tsp. grated orange rind  1 Tbs. fresh orange juice  1 tsp. chopped peeled fresh ginger  1 Tbs. pure vanilla extract  4 pears (pealed, cored, chopped 1/2")

  1/4 C. all-purpose flour  1/2 C. regular oats  1/4 C. packed brown sugar  1/4 tsp. ground cinnamon  1/4 tsp. salt  3 Tbs. chilled butter, cut into pieces  4 Tbs. chopped almonds

  Preheat oven to 375 degrees. Combine first 6 ingredients in large bowl, stirring to combine. Add pears; toss to coat. Spoon into a shallow 2 qt. buttered baking dish. Combine flour, oats, brown sugar, cinnamon, and salt in med. bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture over pear mixture. Bake at 375 degrees for 35 minutes or until topping is lightly browned. Cool on a wire rack for 10 min. Serve warm with vanilla ice cream or whipping cream if desired.

• Hot Turkey Salad (November 2005)

  2 cups chopped cooked turkey 2 cups thinly sliced celery 1/2 cup chopped green pepper 2 Tbs. pimiento 1/2 cup pecan pieces	2/3 cup low-fat mayonnaise 2 Tbs. minced onion 2 Tbs. lemon juice 1/2 tsp. salt 1/4 tsp. pepper
  Topping: 1/2 cup grated sharp cheddar	1 cup crushed potato chips
  Combine all ingredients (except topping) in a medium bowl. Transfer mixture to a greased 8-inch baking dish. Sprinkle with grated cheese and crushed chips. Bake at 350° for 30 minutes. Serve with your favorite crusty bread or crackers. Approximately 8 servings.

• Apple-Pecan Quick Bread (October 2005)

  1-3/4 C. flour 3/4 C. sugar 1 Tbs. baking powder 1/2 tsp. salt 2/3 C. orange juice

  1/3 C. unsalted butter, melted and cooled slightly 2 lg. eggs, lightly beaten 1-1/2 C. coarsely chopped apples 1/2 C. coarsely chopped pecans

  Preheat oven to 350° F. Grease a 9x5x3-inch loaf pan. In a large bowl, sift together the flour, sugar, baking powder and salt, making a well in the center. In a separate bowl, combine the orange juice, butter and eggs. Stir the liquid ingredients into the dry ingredients just until combined, being careful not to over mix. Gently stir in the apples and the pecans. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not over bake. Makes 1 loaf.

• Spinach and Asparagus Frittata (September 2005)

  Filling: 1 bunch spinach, washed and drained, with stems removed 1 pound asparagus, cut into 1-inch pieces 2 cloves garlic, minced	Egg Mixture: 8 eggs, beaten 3 Tbs. whipping cream or water 1/4 tsp. each, salt and pepper 2 Tbs. freshly grated Parmesan cheese Olive oil, to coat skillet
  Preheat broiler. Mix ingredients well and pour into an oiled, preheated 8-inch skillet; stir over low heat just until egg begins to set (3-5 minutes). Place under broiler for 1-2 minutes or until top is golden brown. Cut into wedges. Serves four.

• Strawberry Gingercream Shortcake (August 2005)

  1/2 cup butter, softened 1 1/2 cups powdered sugar 2 Tbs. ground ginger 2 large eggs	1 1/2 cups flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup water
  2 pints strawberries, hulled and halved Gingercream — beat together until soft peaks form: 1 cup whipping cream 1 tsp ground ginger 1 tsp. granulated sugar
  Heat oven to 350° F. Grease and flour found 8" layer cake pan. In large mixing bowl cream butter. Slowly add sugar, mixing until well blended. Add ginger and eggs; beat well. Beat in dry ingredients alternately with water. Spoon batter into prepared pan. Bake in center of oven 45 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Turn out onto rack to cool completely. Slice cake horizontally into two layers. Place one layer on serving plate. Spread with on-half of the gingercream; top with 1/4 of the strawberries. Top with second layer. Spoon remaining cream over top; garnish with strawberries. Dust with additional ground ginger. Cut into wedges; serve with remaining strawberries.

• Macaroni Salad (July 2005)

  1 16-oz. package elbow macaroni 1 1/4 cup salad dressing 1 lg. sweet pepper, diced 1/4”	1 med. sweet onion, diced 1/4” 6 sweet gherkins, diced 1/4” (approx. 3/4 cup) 1/2 tsp. salt ~ 1/2 tsp. pepper
  Cook pasta according to package directions. Drain and rinse well with cold water. Combine remaining ingredients in small bowl. Pour dressing over pasta and gently combine. Chill well before serving.

• Garlic Chicken (June 2005)

  4 boneless skinless chicken breast halves 20 cloves garlic, peeled 1/2 cup chopped sun-dried tomatoes 2 leeks, white part only, sliced 1/4-inch thick

  1/4 cup dry whit wine 1 tsp. dried oregano 1/2 cup chicken broth 1/4 tsp. ground black pepper

  Preheat oven-safe skillet over medium-high heat. Coat pan with nonstick cooking spray. Place chicken in skillet - arrange garlic cloves around chicken. Cook chicken about two minutes on each side. Remove chicken from skillet. Layer leeks and tomatoes over garlic cloves in skillet; return chicken as top layer. Pour wine and broth over chicken; sprinkle with oregano and pepper. Cover and bake at 350° for 30 minutes. Server over brown rice or noodles if desired.

• Cucumber Tomato Salad (May 2005)

  2 large cucumbers, peeled, seeded and cut into small chunks 2 medium tomatoes, cut into bite size pieces 1/2 cup chopped sweet red onion	4 Tbs. white vinegar 2 Tbs. sugar 1/2 tsp. salt
  In a large bowl, toss together cucumber, tomato and onion. In a small bowl mix vinegar, sugar and salt till the sugar is dissolved. Pour vinaigrette dressing over cucumber, tomato and onion; toss to coat. Serve chilled, with your favorite grilled meat or fish.

• Spanish Rice (April 2005)

  1/2 cup chopped green bell pepper 1/4 cup chopped onion 1 clove garlic, minced 1/2 tsp. dried basil, crushed 1/2 tsp. dried rosemary, crushed 2 Tbs. olive oil 1 cup long grain rice	1 14.5-oz. can diced tomatoes, drained   -- (juice reserved for liquid ingredient) 2 cups liquid   -- (use reserved tomato juice and water) 1 tsp. salt 1/8 tsp. pepper
  In skillet cook green pepper, onion, garlic, basil and rosemary in hot oil till vegetables are tender. Stir in rice, diced tomato, salt, pepper and liquid. Cook, covered, over low heat for about 20 minutes or till rice is tender.

• Tex-Mex Chicken Soup (March 2005)

  1 1/2 lb. boneless, skinless chicken breast, cut into 1/2" pcs. 1 lg. onion, coarsely chopped 1 green pepper, coarsely chopped 1/2 cup finely grated carrot 1 Tbs. olive oil	1 pkg. ea.: taco seasoning and ranch dressing mix 1 14.5-oz. can chicken broth 2 14.5-oz. cans whole tomatoes, slightly crushed 2 14.5-oz. cans diced tomatoes w/ green chilies 2 14.5-oz. cans black beans, drained and rinsed 1 14.5-oz. can golden hominy, drained and rinsed
  In soup pan, sauté first four ingredients in olive oil until chicken starts turning white. Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 20-30 minutes. Garnish with any combination of the following: crushed tortilla chips, sour cream or grated sharp cheddar cheese.

• Frozen Peach Cream Pies (February 2005)

  1 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can sweetened condensed milk 2 cups chopped peaches, puréed (about 1 1/2 cups) 1 T. lemon juice concentrate 1/4 tsp. almond extract	yellow and red food coloring (optional) 1 (8 oz.) carton frozen non-dairy whipped topping, thawed 2 (6 oz.) prepared graham cracker crusts additional peach slices for garnish
  In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, puréed peaches, lemon juice and a few drops of food coloring. Fold in whipped topping. Pour into crusts and freeze for 4 hours or until firm. Remove from freezer 5 minutes before serving and garnish with additional peaches.

• Cranberry-Lemon Punch (January 2005)

  2 - 32 oz. bottles cranberry juice cocktail, chilled 1 1/2 cups reconstituted lemon juice 1/2 to 3/4 cup granulated sugar 2 - 16 oz. bottles orange soda, chilled 1/2 cup orange flavored liqueur (optional)	Garnishes: orange slices lime slices whole cloves lemonade ice cubes
  In punch bowl, combine first three ingredients until sugar is dissolved. Just before serving, add orange soda and optional orange liqueur. Garnish punch with orange and lime slices studded with whole cloves. Add lemonade ice cubes. Makes approximately 3 1/2 quarts.

• Rum-Glazed Spiced Pecans from Mary Walkling (December 2004)

  2 cups pecan halves Rum Glaze Mix: 2 Tbl. dark rum 2 tsp. vanilla extract 1 tsp. brown sugar 1 tsp. unsalted butter

  Spice Mix: 2 Tbl. granulated sugar 1 tsp. Kosher salt 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1/4 tsp. ground allspice

  Lightly toast pecans, on a baking sheet, in 350° oven for 10-12 minutes. Combine spice mix in small bowl, set aside. Combine glaze mix in medium sauce pan and bring to a boil over medium heat. Add pecans to glaze and cook for 1 minute or until pecans are covered and pan is nearly dry. Spoon spice mix over pecans 1 Tbl. at a time until all are coated well. Transfer pecans to a baking sheet lined with parchment paper, keeping nuts separated. Allow to dry for 1 hour or overnight.

• Souped Up Potato Soup (November 2004)

  1/2 lb. hamburger, browned & drained (opt.) 3/4 c. chopped onions 3/4 c. shredded carrots 3/4 c. diced celery 1 tsp. dried basil 1 tsp. parsley flakes 4 Tbl. butter or margarine (divided) 3 c. broth (chicken or vegetable)

  4 c. diced potatoes 1/4 c. flour 6 oz. American cheese 1-3/4 c. milk 3/4 tsp. salt 1/4 tsp. pepper 1/4 c. sour cream

  In soup pan, sauté onions, carrots, celery, basil and parsley in 1 Tbl. butter until tender. Add broth, potatoes and hamburger (opt.) - bring to a boil. Reduce heat, cover and simmer for 10 min. or until potatoes are tender. Meanwhile, in a small skillet, add flour to 3 Tbl. melted butter - stir and cook 4 min. Add flour mixture to soup, bring to a boil and cook for 2 min. Reduce heat to low, add cheese, milk, salt and pepper. When cheese is melted, remove from heat and add sour cream.

• Freezer Slaw from Betty Watts (October 2004)

  Slaw: 1 med. head cabbage, shredded 1 large carrot, shredded 1 sm. red onion, diced fine 1 g. pepper, diced fine 1 tsp. salt	Dressing: 2 cups white sugar 1 cup apple cider vinegar 1/4 cup water 1 tsp. celery seed 1 tsp. mustard seed
  Combine cabbage and salt. Refrigerate 1 hour. Combine dressing ingredients, boil for 1 min. Cool. Squeeze excess moisture from cabbage and combine cabbage with remaining vegetables and dressing. Place slaw in choice size freezer containers and freeze. Allow to thaw before serving.

• Ham or Turkey Delights from Todd Skinner (September 2004)

  1 1/2 sticks of butter 1 med. onion, chopped fine 1 tsp. Worcestershire sauce 2 Tbs. prepared mustard 2 tsp. poppy seeds	2 packages mini dinner rolls (2 dozen rolls) 3/4 lb. thinly sliced Swiss cheese 1 lb. thinly sliced Virginia ham, turkey ham or smoked turkey
  Sauté first five ingredients on low heat. Split dinner rolls and spread each cut side with butter sauce. Assemble each roll bottom with layers of deli meat and cheese then the roll top. Bake sandwiches on baking sheet at 350° until cheese is melted (5-10 min.)

• BBQ Green Beans (August 2004)

  4 slices of bacon, cooked and crumbled (reserve drippings) 1/4 cup diced onion	1/2 cup barbeque sauce 1 Tbs. Worcestershire sauce 2 cans green beans (drained)
  Brown onion in 4-6 Tbs. of bacon drippings. Add barbeque sauce, brown sugar and Worcestershire sauce; simmer for 3 minutes. Put drained green beans in a casserole dish and pour sauce mixture on top. Do NOT stir. Bake 20-30 minutes at 350°.

• Sassy Mustard from April Leabo (July 2004)

  Mix together and let set over night: 1 cup Colemans dry mustard 1 cup white vinegar	Mix together well: 2 eggs well beaten 1 cup sugar 1/2 tsp salt
  Combine egg mixture and mustard mixture. Cook slowly about 15 minutes or until it clings to a spoon.

• Texas Salad from Lola Swanson (June 2004)

  1 can each: green beans, white corn, small peas 1 cup each: chopped onion, chopped celery 2 carrots, sliced thin 1 cucumber, sliced thin	Dressing: 1 cup sugar 3/4 cup white vinegar 1/2 cup salad oil
  Drain all vegetables and mix. Combine dressing ingredients and heat together until sugar melts. Cool. Pour dressing mix over vegetables, chill and serve.

• Mexican Chicken from Mary Jo Geiger (May 2004)

  • 1 chicken (boiled & stripped from the bones)
    Layer this on the bottom of a 9x12 inch baking pan, then add:
    1 layer sliced onion
    1 layer sliced Velveeta cheese
    1 layer Doritos, broken up
    
    Combine: 1 can each of Rotel tomatoes, cream of mushroom soup, cream of chicken soup.
    Mix together and pour over layers.
    Heat oven to 350° . Bake until heated through.

• German Apple Cake from d Brown (April 2004)

  • 2 eggs
    2 cups sugar
    1 cup salad oil
    1 tsp vanilla
    2 cups sifted flour
    2 tsp cinnamon
    1 tsp baking soda
    1/2 tsp salt
    4 cups thinly sliced apples
    1/2 -- 1 cup chopped pecans
    
    Mix all ingredients together with a spoon. Do not use mixer. Batter will be stiff and lumpy. Spread in greased and floured 9x13 pan. Bake at 350° for 45 to 50 minutes. Serve with whipped cream or cream cheese frosting. Serves 15 to 20.
    
    Cream Cheese Frosting --
    8 oz softened cream cheese
    3 Tbs. melted margarine
    1 tsp vanilla
    1-1/2 cups powdered sugar
    
    Mix all ingredients together until smooth & creamy.

• Chicken or Turkey Tetrazzini from Mary Hatesohl (February 2004)

  • 1 lb. sliced fresh mushrooms (or one sm. can mushrooms)
    1 sm. onion, chopped
    1 sm. jar pimentos
    1/2 tsp. beau monde seasoning
    1/4 cup grated parmesan cheese
    2 cups diced cooked chick or turkey
    1 lb. package egg noodles (cooked)
    1 can cream of chicken or cream of mushroom soup
    1/2 cup sour cream
    
    Mix all ingredients together and bake at 350° for 30 minutes. (If chilled before heating, double baking time.)

• Armenian Pilaf from Lois Loeffler (January 2004)

  • 2 cups uncooked long grain rice, rinsed
    2 cups extra fine egg noodles, uncooked & broken
    1/4 pound (one stick) butter
    4 cups chicken broth
    Optional -- 3 green onions, chopped (white only)
    
    In a heavy pot, melt butter. Brown noodles. Add rice and onions. Stir to coat with butter. Add broth. Bring to a boil. Cover and simmer (very low heat) for 30 min. No peaking until it's done!

• Rigatoni with Cauliflower Sauce from Liz Kaufman (December 2003)

  • 2 lbs. or more cauliflower
    1/3 to 1/2 cup olive oil
    1 medium-sized onion, chopped
    2 cloves diced garlic
    1 lb. rigatoni or spaghetti
    
    Clean, break into pieces and boil cauliflower. Drain.
    Sauté in olive oil with onion and garlic until sauce (40 minutes or so). Add salt and pepper to taste. Toss with pasta. Serve with grated parmesan and crushed red pepper. Garnish with parsley, basil or something colorful. Makes four servings.
    

• Mexican Chili from Susan K. Scherzer (November 2003)

  • One can corn
    One can black beans
    One can Ranch beans
    One can Ro-Tel
    One can stewed tomatoes
    1/2 loaf Velveeta cheese
    2 lb. ground beef, browned & drained
    
    Mix all ingredients and cook on low until heated through.
    Serve with flour tortillas.

• Apple Brown Betty (October 2003)

  • Filling:
    11 med. Granny Smith or McIntosh apples
    2 tsp cinnamon
    Topping:
    1-1/2 cups flour
    3/4 cup brown sugar
    1/2 cup butter
    Syrup:
    2/3 cup brown sugar
    1/4 cup hot water
    juice of 1/2 lemon
    
    Filling: Peel, core and slice apples into eights. Spread over the bottom of a lightly greased 9x12" baking pan. Sprinkle cinnamon over apples.
    Topping: Mix the flour and 3/4 cup brown sugar together, cut in the butter until crumbly. Set side.
    Syrup: Mix 2/3 cup brown sugar with the hot water and lemon juice. Pour half of the syrup over the apples. Sprinkle the topping mixture evenly over top. Pour remaining syrup over the topping.
    Bake at 350° for 60 minutes.

• Butterscotch Cookies from Kathy Blecha (September 2003)

  • 1 pkg Nestle butterscotch chips
    1/2 C peanut butter (creamy)
    5 C corn flakes
    
    Stir chips and peanut butter over low heat until melted. Remove from heat and add corn flakes. Drop by teaspoon onto waxed paper on cookie sheets. Refrigerate. Remove and store in air-tight container in the refrigerator. Delicious!

• King Ranch Chicken Casserole from Jan Ramirez (August 2003)

  • 3 large boneless chicken breasts -- microwaved (save broth)
    1 large bag tortilla chips
    1/2 - 3/4 lb. grated cheddar cheese -- divided
    1 large bell pepper
    1 large onion, chopped
    1 can cream of mushroom soup
    1 can cream of chicken soup
    1 can Ro-Tel Tomatoes
    1/2 tsp chili powder
    1/2 tsp garlic powder
    1/2 tsp salt
    1/2 tsp pepper
    
    Place tortilla chips in 9x18" pan.
    Add enough water to chicken broth to equal 1-1/2 c. Pour over chips to wilt.
    Chop bell pepper and chicken into chunks. Sprinkle over chips.
    Top with onion and 1/2 of cheese.
    In saucepan, heat soups, tomatoes & seasonings. Pour over first mixture.
    Top with remaining cheese.

• Tarragon Chicken from Virginia Curtis-Kirk (July 2003)

  • 4 boneless/skinless chicken breasts
    1/2 tsp tarragon leaves
    1/4 cup chopped green onions
    Season with salt and pepper. Put in baking dish.
    Pour 3/4 cup white wine over seasoned breasts.
    Cover and bake 30 minutes at 350°.
    
    While baking, beat one egg white until stiff. Fold in 2/3 cup mayonnaise.
    Spread over chicken and sprinkle with parmesan cheese.
    Bake uncovered about 10 minutes, until golden brown

• Pumpkin Upside-Down Cake from Virginia Kurata (June 2003)

  • 3 large eggs (lightly beaten)
    2 cup sugar
    2 #1 cans pumpkin
    1 13-oz can evaporated milk
    2 tsp cinnamon
    1 tsp nutmeg
    1/2 tsp ginger
    Mix all ingredients well. Pour into an ungreased 13x9” baking pan.
    
    Toppings:
    1 package yellow cake mix
    1-1/2 sticks melted butter
    1 cup chopped nuts
    Sprinkle dry cake mix evenly over filling. Drizzle butter over mix. Bake 30 minutes at 350°.
    Remove from oven. Sprinkle nuts on top.

• Barbecued Brisket of Beef from Gordie & Anna Marie Hamilton (May 2003)

  • 1 6- to 8-lb beef brisket
    2 Tbs. liquid smoke
    1 16-oz. bottle Maulls barbecue sauce (or KC Masterpiece)
    1 Tbs. sugar
    
    Line a baking pan with enough heavy-duty aluminum foil to completely wrap the brisket. Rub the brisket with liquid smoke and pour the barbecue sauce over it. Sprinkle sugar on top of the sauce. Pull the aluminum foil over the brisket to completely cover. Cook at 250° for six hours. Fold back the foil to expose the top and continue to cook, uncovered, six hours longer. Cool brisket in its own juices and chill for at least six hours. Cut into thin slices and replace in the pan with the juices. Reheat at 350° for 30 minutes before serving.

• Buttermilk-Raisin Breakfast Buns from Rebecca Unruh (April 2003)

  • 2 tsp margarine
    3 to 3 1/2 cups of flour
    1 Tbs. baking powder
    1/2 tsp salt
    1 cup nonfat buttermilk
    3 egg whites
    1 1/2 cups golden raisins
    2 tsp cinnamon
    2/3 cup unsweetened applesauce
    
    Heat oven to 400°. Spray a 13x9x2" pan with nonstick cooking spray. Cut margarine into flour, baking powder and salt in a large bowl until mixture is crumbly. Mix in buttermilk and egg whites. Turn dough onto lightly floured surface and knead until soft. Roll dough into an 8" square. Mix raisins, applesauce and cinnamon. Spread over dough. Roll up and pinch edges to seal. Cut roll into 8 pieces, place one inch apart in pan and bake 20 to 25 minutes.

• Muesli (March 2003)

  • 1 cup whole wheat flake cereal (like Wheaties)
    1/2 cup wheat germ (untoasted)
    1 cup Quaker rolled oats
    1/4 cup oat bran
    2/3 cup sweetened dried cranberries
    2/3 cup chopped dates
    1/2 cup chopped dried figs
    1/4 cup slivered almonds
    2 Tbs. sunflower seeds
    1/4 tsp ground ginger
    1 tsp salt
    3 cups non-fat milk or yogurt
    
    Combine first 13 ingredients in a large bowl. Stir in milk or yogurt. Cover and refrigerate overnight.
    Tip: For a crunchier texture, wait to stir in milk or yogurt until serving time. Servings: Seven

• Mixed Vegetable Salad from Carol Briant (February 2003)

  • Makes 1/2 gallon. Mix together the following vegatables and toss with dressing:
    1 cup chopped celery                                   1 large can each: (drained)
    1 cup chopped onion                                    sweet peas
    1 small jar pimento                                      sweet corn
    1 green pepper, chopped                              french-cut green beans
    1 pkg frozen baby lima beans
    
    Dressing:
    1 cup sugar                                                  1/2 cup salad oil
    1 Tbs. water                                                 1 tsp each salt and pepper
    3/4 cup cider vinegar

• Special K Bar Cookies (January 2003)

  • Combine in saucepan and pring to a boil:
    1 cup light Karo syrup
    1 cup sugar
    1 cup peanut butter
    
    Butter a 13 x 9" cake pan. Spread seven cups of Special K cereal evenly over the bottom of the pan. Pour syrup mixture over the cereal and toss lightly. Add 12-oz. chocolate chips and six-oz. butterscotch chips. Place in warm oven (200º) long enough to melt the chips. Let set for 24 hours, then cut into small squares.