No-cook Strawberry Ice Cream

Ingredients:

• 1 pound strawberries, trimmed, halved if large
• 3/4 cup sugar
• 3/4 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 2 cups heavy cream

• Equipment: an ice cream maker

Preparation:

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.

Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.

Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

Read More http://www.epicurious.com/recipes/food/views/Perfect-No-Cook-Strawberry-Ice-Cream-354503#?mbid=synd_shine1_icecreamrecipes#ixzz0rWqVKlbC

Frozen Watermelon-Lime Bars

This sure looks good!

Gourmet  | August 2008
by Ian Knauer
Yield: Makes 6 servings
Active time: 20 min
Total time: 4 hr
The combination of condensed milk and lime gives this dessert a bit of tropical flair.
Ingredients
For Watermelon Sorbet:

• 1 (2 1/2-pounds) piece of watermelon
• 1/2 cup sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon tequila

For Lime Semifreddo:

• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon grated lime zest
• 1/2 cup fresh lime juice
• 1/2 cup chilled heavy cream

Equipment:

• An ice cream maker

Preparation
Make watermelon sorbet:
Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
Add sugar, juice, and tequila to purée and blend 30 seconds.
Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
Make lime semifreddo:
Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.
Cooks' note: Dessert can be frozen (covered once completely frozen) up to 3 days. Cut into bars just before serving.

Mango Passionfruit Smoothie

Ingredients

• 2 cups 1/2-inch cubes peeled mango
• 2 cups crushed ice
• 5 tablespoons strained passion fruit juice (from about 8 passion fruits; seeds discarded)
• 1/4 cup coconut water (such as Vita Coco)
• 1 teaspoon honey

Preparation

• Combine all ingredients in blender and process until smooth. Divide smoothie between 2 glasses and serve.

Read More http://www.bonappetit.com/recipes/2010/06/mango_and_passion_fruit_smoothie?mbid=synd_yshine#ixzz0qVU4Nnta

Tofu Stroganoff

Ingredients:
Marinade:

• 1 pound firm tofu
• 1/4 cup soy sauce
• 1/2 teaspoon garlic powder
• 1/3 teaspoon black pepper
• 1/3 teaspoon cumin

Main Dish:

• 1 tablespoon cornstarch
• 1 cup plain non-fat yogurt
• 1 teaspoon olive oil
• 1 medium onion, minced
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon basil
• dash nutmeg
• 4 cups uncooked flat noodles
• 1/4 cup white wine

How to Prepare:
1. At least 3 hours prior to mealtime, begin marinating tofu; it can be marinated overnight. Cut tofu into 1/2 inch cubes and place in a small deep bowl. add soy sauce, spices, and enough water to cover. Mix well and put into refrigerator until ready to prepare main dish.

2. Begin heating water to cook noodles in large pot. Drain tofu of marinade. Whisk cornstarch into yogurt.

3. Heat oil in large nonstick frying pan. Cook onion in oil for 2-3 minutes, add tofu and mushrooms, and cook 2 to 3 minutes more. Add basil and nutmeg. Reduce heat, cover, and cook about 10 minutes. Begin cooking noodles.

4. When mushrooms are tender, add wine and yogurt-cornstarch mixture. Heat through over low heat. When noodles are done, drain in colander.

5. Serve stroganoff over noodles.

Grilled Tofu and Mushroom Sauce

Ingredients:

• pound firm tofu, sliced into 1-inch thick pieces

Marinade:

• 1/4 cup soy sauce
• 1/2 cup orange juice
• Dash of pepper
• Dash of salt

Mushroom Sauce:

• 1/2 teaspoon olive oil
• 3/4 cup skim milk
• 1 tablespoon all purpose flour
• 1/4 cup vegetable broth
• 1 cup sliced shiitake mushrooms
• 1 tablespoon Dijon mustard
• 3 green onions, chopped fine

How to Prepare:
To a small non reactive bowl or dish combine marinade ingredients. Marinate tofu overnight.

Place on hot grill and cook 4 to 5 minutes on each side.

In a separate saucepan whisk together olive oil, milk, flour and vegetable broth. Add shiitake mushrooms and cook over medium heat, stirring occasionally, for 7 to 10 minutes or until the mushrooms are tender. Pour the mixture over grilled tofu. Serve immediately.

Yield: 2 servings
Difficulty: Easy

Refried Bean Salad

Ingredients:

• 1 Can Refried Beans Tradional
• 1/2 Onion
• 2 Tbl Spoons fat free sour cream
• 1 Tomato
• 1/4 head of lettuce
• 1 oz baked corn chips
• some cilantro
• pam cooking spray

How to Prepare:
shred lettuce, cilantro and dice tomato. Put on plate.crunch up chips put them beside salad.stirfry onion till they look good n ready.Add in can of beans and smash it all up till its hot and smooshable.put beans and onion ontopof chips.top salad and beans with fat free sour cream.  enjoy!

Chillies Rellenos

Ingredients:

• Lrg Can Roasted Green Chillies
• 1/2 Lb Montery Jack In strips
• 1cup Grated cheddar cheese
• 3 eggs
• 1/4 cup flour
• 3/4 cup milk
• 1/4 tsp salt

How to Prepare:
Cut a slit down the side of each chile and remove any seeds.

Gently stuff each chile with a slice of Monterey Jack cheese strips.

Lay them side by side in a 9-13 inch greased pan.

Sprinkle with the cheddar cheese.

Beat eggs with the flour till smooth. add milk and salt.

Pour egg mixture over chillies and bake, uncovered at 350 for 35 minutes. or until a knife is stuck in and comes out clean and casserole is lightly browned.

Let cool for 10 minutes before cutting.

Misir Wot (Ethiopian Lentil Stew)

Ingredients:

• 1 cup dried lentils
• 2 qts. lightly salted water
• 1/4 cup minced shallots
• 2 Tbs. berbere spice (see additional ingredients)
• 1/4 cup light olive oil
• 1/2 tsp onion salt
• Additional water as needed

Berbere spice:

• 1 1/2 Tbsp cayenne pepper
• 2 Tbsp paprika
• 1 Tbsp onion salt
• 1 tsp garlic powder
• 1 tsp basil
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 1/4 tsp ground cloves
• 1/8 tsp each, ground: cinnamon, cardamom, nutmeg, allspice, cumin, fenugreek, and tumeric

How to Prepare:
1) Cook lentils in boiling water for 35 to 40 minutes, until soft and tender

 

2) Meanwhile, cook shallots in a dry pan until soft and light brown, stirring frequently to prevent burning

 

3) Add garlic and continue stirring. Add 1/4 cup water, berbere spice and olive oil.

4) Drain and mash lentils and add to shallot mixture, then stir in onion salt. Simmer 30 minutes to 1 hour, stirring occasionally. You may need to add more water to keep a consistency similar to oatmeal. Serve hot or at room temperature.

Moroccan Stuffed Peppers

Ingredients:

• 1 cup dried European soldier beans, sorted and rinsed
• 6 cups boiling water
• 1 1/2 cups richly flavored vegetable stock
• 1/4 to 1/2 cup olive oil
• 1 cup uncooked couscous
• 3 Tbsp white wine vinegar
• 1/2 tsp ground cumin
• 1/4 tsp freshly ground black pepper
• 1 tsp grated lemon zest
• 2 medium garlic cloves, finely minced
• 1/2 green bell pepper, finely diced
• 1/2 red bell pepper, finely diced
• 2 slices red onion, finely diced
• 8 large bell peppers of your color choice, whole

Helpful hints: If you can't find European soldier beans, try mail-ordering them from The Bean Bag in Oakland, California () or Dean and Deluca in New York City ().

Substitute small white beans, such as cannellini or navy beans, for the European soldier beans.

For a super-quick supper, use canned beans.
How to Prepare:
1) For the stuffing, place beans in a large saucepan. Pour boiling water over the beans, cover with lid and allow to soak for 1 hr. (Or soak beans overnight in water.)

2) Drain beans, rinse well, then add fresh water to cover by 1". Simmer until tender but not mushy, about 45 minutes. Drain liquid.

3) In a small saucepan, heat vegetable stock with 1 teaspoon oil until simmering. Remove from heat and stir in couscous. Cook and allow to stand for 5 minutes, until broth is absorbed.

4) In a large bowl, whisk together remaining oil, vinegar, cumin, black pepper, lemon zest and garlic. Add diced green and red peppers and onion. Stir in cooled couscous and drained beans, and toss lightly. Set aside.

5) Slice tops off peppers, scoop out insides, and place on platter. Stuff each pepper with bean mixture and serve.

Mushroom Wild Rice Chowder

Ingredients:

• 2 Tbsp. Vegetable oil
• 8 oz. fresh mushrooms, sliced
• 1 rib celery, thinly sliced
• 1/2 cup unbleached flour
• 3 3/4 cups water
• 3 cups cooked wild rice
• 1 tsp. salt
• 1/2 tsp. curry powder
• 1/2 tsp. dry mustard
• 1/2 tsp. cinnamon
• 2 to 3 drops hot pepper sauce
• 1 1/2 cups evaporated skim milk, half-and-half, or soymilk
• Paprika (optional)
• 1/2 cup toasted, slivered almonds (optional)

How to Prepare:
In a soup pot, heat oil. Add mushrooms and celery and sauté 2 minutes.

Sprinkle flour over vegetables and cook over medium-low heat, stirring, 1 minute.

Gradually add water,stirring constantly; cook over medium heat until mixture is somewhat thickened.

Stir in remaining ingredients, except for the paprika and slivered almonds. Heat thoroughly. Garnish with paprika and toasted almonds, if desired.

Vichyssoise (Potato Leek Soup)

Ingredients:

• 3 Tablespoons butter
• 3 cups leeks, sliced and washed
• 4 cups potatoes, peeled and diced
• Salt and pepper
• 8 cups water
• 1/4 cup dry white wine or sherry
• 2 cups heavy cream

How to Prepare:
In a large pot, melt the butter. Add leeks and cook over medium heat, stirring occasionally, for about 5 minutes. Add potatoes, season with salt and pepper. Add water and wine or sherry and bring to a simmer. Cook until vegetables are tender.

Place about 1/2 the soup in a blender, puree, and return to the pot. Stir in the cream. Serve hot or cold.

Crockpot Ratatouille

Ingredients:

• 1- 19 oz. can tomatoes, with juice, broken up
• 1 small eggplant, with peel, cut into 1/2" pieces
• 1 cup finely chopped onion
• 1 medium green or red pepper, chopped
• 1/4 cup chili sauce or ketchup
• 2 teaspoons sugar
• 3 cups sliced zucchini, with peel, 1/4" thick
• 1 teaspoon parsley flakes
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

How to Prepare:
Measure all ingredients into crock pot. Stir, and cook on low for 8-9 hours or high for 4- 4 1/2 hours. I serve this over rice.

Hearty Stew with Burgundy Sauce

Ingredients:
Burgundy Sauce:

• 1 1/2 tsp. extra-virgin olive oil
• 1/4 cup chopped onions
• 1 medium carrot, chopped
• 1 cup chopped celery
• 1/4 cup chopped leeks
• 2 cloves garlic, chopped
• 1/3 cup tomato paste
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• 1 large bay leaf
• 2 2/3 cups Burgundy wine
• 5 1/3 cups vegetable stock
• 6 peppercorns, cracked
• 7 Tbs. whole-weat or unbleached white flour
• 1 Tbs. vegetarian Worcestershire sauce

Stew:

• 2 Tbs. extra-virgin olive oil
• 2 cups sliced onions
• 6 medium carrots, peeled and cut into chunks
• 4 parsnips, peeled and cut into chunks
• 2 large cloves garlic, pressed
• 5 cups quartered mushrooms
• 2 medium red potatoes, cut into chunks
• 1 cup peeled and diced turnips
• 1 1/4 cups chopped green pepper
• 4 cups vegetable stock
• 1 Tbs. dried sage
• 3/4lb. frozen tofu, thawed and crumbled or cubed, or 10oz. seitan chunks
• 1 cup frozen peas
• Freshly ground pepper to taste
• Pinch salt (optional)

How to Prepare:
1. In a soup pot, heat 1 1/2 tsp. oil over medium heat. Add onions, carrot, cedlery, leeks, and garlic. Cook, stirring frequently, until soft.

2. Add tomato paste, bay leaf and sauce herbs. Stir to coat. Cook gently, stirring, until tomato paste begins to brown.

3. Stir in wine. Add stock and peppercorns. Bring to a rapid boil and cook for 20 to 30 minutes, until reduced to approximately 4 cups. Strain.

4. Dissolve flour in Worcestershire sauce and a small amount of water or stock. Whisk flour mixture into sauce. Simmer 15 minutes, until thickened. Set aside.

5. For stew, heat 2 Tbs. oil in heavy pot. Saute onions, carrots, and parsnips over medium-high heat until they begin to brown. Stir frequently.

6. Add garlic, mushrooms, potatoes, turnips,and peppers. Stir and cover. Cook 5 min., stirring periodically. Add stock, scraping bottom of pan with wooden spatula to remove any brownings. Add sage and tofu or seitan.

7. Stir in Burgundy sauce and simmer about 30 min. Add peas. Turn off heat and alow stew to sit 6 minutes before serving. Add desired seasonings and garnish.

300 calories, 10g. protein, 6g. fat, 39g. carbohydrate, 0 cholesterol, 139mg. sodium, 8g. fiber

Quick and Zesty Vegetable Soup

Ingredients:

• 1 lb. lean ground beef
• 1/2 cup chopped onions
• 2 cans (14 1/2oz. each) Italian style stewed tomatoes
• 2 cans (13 3/4oz. each) beef broth
• 1 can mixed vegetables
• 1/2 cup uncooked medium egg noodles
• 1/2 tsp. oregano

How to Prepare:
In a large pot, brown meat with onion. Cook until onion is tender; drain. Salt and pepper to taste. Stir in remaining ingredients. Bring to boil; reduce heat. Cover and simmer 15 minutes or until noodles are tender.

Shrimp and Corn Chowder

Ingredients:

• 2 tsp. oil
• 1 medium onion, chopped
• 1 celery stalk, sliced
• 1/2 cup chopped ham
• 3 Tbsp. flour
• 1/2 tsp. pepper
• 1/4 tsp. dried thyme leaves
• 3 cups milk
• 1 package (16 oz) frozen sweet corn, thawed
• 1 can (13 3/4 oz)reduced sodium chicken broth
• 1 cup Minute Brown Rice, uncooked
• 1/4 lb. shrimp, cleaned, coarsely chopped
• 2 Tbsp. chopped fresh parsley

How to Prepare:
Heat oil in 4 quart saucepan on medium-high heat. Add onion, celery and ham; cook and stir until vegetables are tender. Stir in flour, pepper and thyme.

Stir in milk, corn and broth. Cover. Bring to boil, stirring occasionally.

Stir in rice and shrimp. Return to a boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in parsley.

Cream of Tomato Soup

Ingredients:

• 2 T. butter
• 1 onion, chopped
• 2 T. all-purpose flour
• 1 quart tomato juice
• salt to taste
• 2 T. sugar
• 2 cups milk

How to Prepare:
In a Dutch oven, over medium heat, saute' onion in butter until translucent. Remove from heat. Stir in the flour so that no lumps remain, then slowly whisk in tomato juice. Return to the heat and add the sugar, and salt to taste. Cook until just boiling, but turn off the heat before it boils. Let cool 10 minutes, then slowly stir in milk. Serve immediately.

Cheeseburger Chowder

Ingredients:

• 1/2 pound ground beef
• 1 can (10 3/4oz) condensed cheddar cheese soup, undiluted
• 1 3/4 cups milk
• 1 cup frozen shredded hash brown potatoes
• 1 can (4 oz.) chopped green chilies
• 1 tablespoon taco seasoning
• 1 tablespoon dried minced onion
• 1/2 teaspoon chili powder
• coarsely crushed corn chips, shredded Monterey Jack cheese, and chopped green onions, optional

How to Prepare:
In a large sauce pan, cook beef over medium heat till no longer pink; drain. Stir in the soup, milk, potatoes, chilies, taco seasoning, onion, and chili powder until blended. Bring to boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Garnish with corn chips, cheese, and green onions, if desired.

Chunky Chicken-Potato Soup

Ingredients:

• 2 medium all-purpose potatoes (about 1 pound)
• 1 medium onion
• 4 Tbsp. butter
• 1/4 c. flour
• 4 1/2 c. chicken broth
• 1/4 tsp. pepper
• 1 1/2 c. cubed cooked chicken (about 1/2 pound)
• 1 c. broccoli florets
• 1 1/2 c. milk
• 1 can (16 oz.) corn, drained

How to Prepare:
Peel the potatoes and cut them into 1/2-inch cubes. Coarsely chop the onion.

In a large saucepan, melt the butter over medium heat until hot but not smoking. Add the onion and cook, stirring, until wilted, 1 to 2 minutes.

Stir in the flour and cook, stirring constantly, until the flour and butter are completely blended, about 1 minute.

Slowly pour in the chicken broth, stirring constantly. When the mixture returns to a boil, add the potatoes and pepper, reduce the heat to medium-low, cover the pan and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

Meanwhile, cut the chicken into 1 inch cubes. Cut the broccoli into florets.

Increase the heat to medium and when the soup returns to a boil, stir in the chicken, milk, corn and broccoli. Cook until the broccoli is crisp-tender and the chicken is heated through, 2 to 3 minutes longer.

Calories: 471
Protein: 28 gm.
Fat: 22 gm.
Carbohydrates: 44 gm.
Cholesterol: 94 mg.
Sodium: 1354 mg.

Asian Turkey-Noodle Soup with Ginger and Chiles

Ingredients:

• 3 1/2 ounces medium-wide (linguine-width) rice noodles,* broken into 6-inch lengths
• Boiling water
• 6 cups homemade turkey stock or low-salt chicken broth
• 1/2 cup thinly sliced shallots (about 3 large)
• 6 1/8-inch-thick rounds peeled fresh ginger
• 2 tablespoons fish sauce (nam pla or nuoc nam)* or soy sauce
• 2 cups diced cooked turkey meat (about 10 ounces)
• Fresh bean sprouts
• Fresh mint leaves
• Thinly sliced serrano chiles
• Lime wedges

How to Prepare:
Place noodles in large bowl. Add enough boiling water to cover noodles. Let stand until noodles are soft, about 5 minutes; drain.

Combine stock, shallots, ginger, and fish sauce in large pot. Bring to boil. Reduce heat to low, cover partially, and simmer 10 minutes. Discard ginger slices. Return stock to boil. Stir in noodles and turkey; simmer until turkey is heated through, about 3 minutes.

Ladle soup into bowls. Serve, allowing diners to top each serving with bean sprouts, mint leaves, chiles, and lime wedges to squeeze over.

*Available in the Asian foods section of most supermarkets.

To make turkey stock: Break up the carcass so that it its into a 6-quart or larger pot. Add 3 quarts water and 1 each coarsely chopped onion, carrot, and celery stalk. Bring to boil, skimming off any foam. Add 6 parsley sprigs, 1/2 teaspoon dried thyme, and 1/4 teaspoon whole peppercorns. Simmer 2 to 3 hours. Strain, then skim off any fat from surface of the broth.

Makes 6 servings.
Bon Appétit
November 2004

Lamb Stew with Eggplant Sauce

Ingredients:
For the Stew:

• 1 large onion, chopped
• 3 tablespoons sunflower oil
• 2 pounds boned leg or neck fillet of lamb
• 1 pound tomatoes, peeled and chopped
• 1 teaspoon sugar, or to taste
• salt and black pepper

For the Eggplant Sauce:

• 3 pounds eggplants
• 3/4 sticks (6 tablespoons) butter
• 3 tablespoons flour
• 2 1/4 cups milk
• salt
• good pinch of nutmeg
• 1/2 cup grated cheese (guyere or a mature chedder)

How to Prepare:
For the stew, fry the onion in the oil until soft. Cut the meat into 1-inch cubes, add them to the pan, and cook, turning to brown lightly all over. Add the tomatoes, sugar, salt, and pepper. Cover with water and simmer, with the lid on, for 1 hour, until the meat is very tender, adding water if it becomes dry, but letting the sauce reduce at the end.

For the eggplant sauce, prick the eggplants with a pointed knife to prevent them from bursting in the oven. Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475 F for about 45-55 minutes, or until they feel very soft when you press them and the skins are wrinkled. When cool enough to handle, peel and drop them into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it into a puree with a fork or wooden spoon, letting the juices escape through the holes.

Make a bechamel sauce by melting the butter in a saucepan, add the flour, and stir over low heat for about 2 minutes, until it is well blended. Take the pan off the heat and add the milk gradually, beating vigorously all the time to avoid lumps forming. Add salt and nutmeg, and cook over low heat, stirring constantly for about 15 minutes, until the sauce thickens.

Off the heat, mix the eggplant puree into the bechamel sauce, then return to the heat, beating vigorously until it is well blended. Add the grated cheese and stir until it has melted. Add a little salt if necessary.

Serve the stew meat in a wide shallow dish with the eggplant sauce in a circle around it.

Banana Berry Soy Milk Smoothie

Ingredients:

• 1 ripe banana
• 6 ice cubes, crushed
• 4-6 large frozen
• strawberries
• 1 cup soy milk
• 1-2 Tbsp. honey

How to Prepare:
1) Break up banana and place in blender jar.

2) Put in crushed ice, strawberries, and milk. Use enough milk to come half-way up on the strawberries. Add honey.

3) Cover blender jar and blend at high speed for about a minute, or less, if you like larger pieces of ice in your drink.

Holiday (Microwave) Mochi

Ingredients:

• 1 4oz package Jello, any flavor (I use red, green, and yellow)
• 1 cup boiling water
• 1 cup sugar
• 1 cup mochiko (sweet rice flour)1 teaspoon vanilla extract
• Potato starch

How to Prepare:
1) In a medium bowl, mix jello and boiling water till jello dissolves. Mix in sugar, then with a wire whisk, mix in mochiko. Stir in vanilla extract.

2) Lightly spray a microwave bundt pan with vegetable cooking spray. Pour mochi batter into prepared pan, cover with plastic wrap, venting one edge.

3) Microwave on HIGH for 3-6 minutes, or just until set. Microwave oven times may vary, so don't over-cook or your mochi will be hard and lumpy. Cool completely.

4) Remove from bundt pan and place mochi on a plate. Using a plastic knife, cut into 1/2 inch thick slices, separating each piece, and roll in potato starch to prevent sticking. Store in airtight container for up to 5 days or so.

Crockpot Cranberry Applesauce

Ingredients:

• 1 cup fresh cranberries
• 8 apples, peeled, cored, and chopped
• 1/2 cup sugar
• 1 cinnamon stick, halved
• 6 whole cloves
• fresh ground nutmeg

How to Prepare:
Combine cranberries, apples and sugar in a slow cooker. Place cinnamon and cloves in center of 6" square piece of cheesecloth. Pull up around sides, and tie to form pouch. Place in pot. Cover and cook on low 4-5 hours or until cranberries and apples are very soft.

California sushi

Ingredients:

• 2 Japanese or European cucumbers
• About 2 cups imitation crab meat
• 2 packages powdered sushi flavoring, 2.6oz each
• 6 cups uncooked rice (wash and cook)
• 1/2 to 1 cup mayonnaise
• 1 avocado, peeled and sliced thinly
• 1 bottle Nori Furikake

How to Prepare:
Strip cucumbers, slice thinly lengthwise, lightly salt, and set aside. After rice has cooked, spoon out into a large bowl, and while still hot, sprinkle in sushi flavoring. Mix well and set aside to cool.

Spread 1/2 of the cooled rice in a 9x13" pan. Rinse the cucumbers and pat dry. Layer ingredients in the following order: mayonnaise, sliced avocado, crab, cucumber, and remaining rice. Lightly press down and sprinkle with nori furikake. The mixture may be slightly chilled. Cut into squares.

Maple Sugar Candy

Ingredients:

• 2 cups fancy grade-A pure maple syrup
• 1/4 teaspoon milk, cream, or butter

How to Prepare:
1. Heat the maple syrup and the milk, cream, or butter over medium-high heat to 242°, about 10 minutes.

2. Let the bubbles settle down for about 1 minute.

3. Stir the hot, thickened syrup with a wooden spoon until it just begins to turn grainy or you begin to see granules forming, about 1 to 2 minutes.

4. Working quickly, pour the syrup into molds.

5. While the sugar is still soft, use a large wide, stiff spatula or bench scraper to pack syrup into the molds and smooth the surface.

6. The candies should take 10 to 30 minutes to harden. When they are hard, pop them out of the molds.

Store in an airtight container.

Mabel's Dipping Oil

Ingredients:

• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1 teaspoon dried cumin
• 2 teaspoons garlic powder
• 2 teaspoons red pepper flakes
• 3 teaspoons dried rosemary
• 4 teaspoons salt (I use 3)
• 4 teaspoons dried oregano

How to Prepare:
Mix all ingredients together and store in a spice jar or plastic container with a tight-fitting lid.

Use 2 teaspoons of spice mix for each 1/4 cup of good quality olive oil.

Seafood Marinara

Ingredients:

• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup white wine
• 3 cups good quality tomato sauce
• 1/4 teaspoon red pepper flakes
• 10 large shrimp, peeled and deveined
• 10 scallops, rinsed
• 1/4 cup chopped parsley
• 12 ounces Angel hair pasta (Vermicelli), cooked and drained

How to Prepare:
In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Add garlic and cook for 30 seconds. Add white wine and simmer for 2 minutes. Stir in tomato sauce and red pepper flakes. Bring sauce to a simmer and stir in the shrimp. Cook for 1 minute and stir in scallops. Simmer for 2 minutes. Stir in parsley and toss with pasta. Serve immediately.

Yield: 2 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

St. Martin Shrimp with Linguine

Ingredients:

• 1/3 cup olive oil
• 1 Tbsp butter
• 3 cloves garlic, cut in half
• 1 can (32oz) tomatoes, drained
• 1 can (4oz) button mushrooms
• 1/8 teaspoon rosemary
• basil to taste
• 1 lb. cooked shrimp, tails removed
• 1 lb. pasta
• 1/3 cup heavy whipping cream
• 3/4 cup parmesan cheese

How to Prepare:
Heat olive oil, butter and garlic. When garlic is lightly browned, remove and discard. Strain the tomatoes very well. Add tomatoes and simmer for 10 minutes or until soft. Add mushrooms and cook 5 minutes more. Add rosemary and basil, cook 5 minutes more. Add shrimp and heat thru. Cook pasta. Add cream to sauce, heat thru, and serve on pasta, with parmesan cheese.

Sole Florentine

Ingredients:

• 2 packages (10 oz each) frozen chopped spinach, thawed and drained
• 1 lb. fresh or frozen sole or flounder fillets, thawed
• 3 Tbsp chopped onion
• 2 Tbsp butter or stick margarine
• 3 Tbsp all purpose flour
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. ground nutmeg
• 1 1/2 cups fat-free milk
• 1 Tbsp. Parmesan cheese
• 1/4 tsp. paprika

How to Prepare:
Sprinkle spinach in a 13x9x2in. baking dish coated with nonstick cooking spray. Top with fillets.

In a saucepan, saute onion in butter until tender. Stir in the flour, salt, pepper, and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350 degrees for 20 minutes or until fish flakes easily with a fork.

Pan Poached Salmon Piccata

Ingredients:

• 1/2 cup water
• 2 Tbsp. lemon juice
• 1/8 tsp. chicken bouillon granules
• 2 (4oz.) salmon fillets
• 1 Tbsp. butter
• 2 Tbsp. capers
• ground black pepper to taste
• 1 Tbsp. chopped fresh parsley

How to Prepare:
Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at the thickest part; or until fish flakes easily with a fork. Remove from pan; keep salmon warm.

Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

Protein: 22.7g.
Total fat: 18g.
Sodium: 385mg.
Cholesterol: 82mg.
Carbohydrates: 1.8g.
Fiber: 0.4g.

Shrimp Pad Thai

Ingredients:

• 8 ounces rice-stick noodles
• 1/4 cup tomato-based chili sauce
• 1/4 cup fresh lime juice
• 3 tablespoons soy sauce
• 2 tablespoons light-brown sugar
• 1 tablespoon anchovy paste
• 4 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1 pound peeled and deveined medium shrimp
• 3 cups bean sprouts, plus more for garnish
• 8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
• 1 large egg, lightly beaten

ASSORTED GARNISHES (OPTIONAL)

• 1/3 cup chopped dry-roasted peanuts
• Pinch of red-pepper flakes
• 3 cups bean sprouts, plus more for garnish
• 1/4 cup fresh cilantro
• Lime wedges

How to Prepare:
1. Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.

2. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.

3. Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.

Brick Pressed Sandwich

Great to take along for a picnic!
Ingredients:

• Whole loaf bread
• Olive Paste
• Roasted red bell peppers
• Fresh goat cheese
• Marinated Artichokes
• Balsamic Vinegar
• Prosciutto
• Italian Salami
• Fresh basil
• Fresh Cilantro
• Fresh Parsley

How to Prepare:
Begin with a ciabatta loaf or some other rustic Italian bread. Remove and discard the center of bread. Spread olive paste on the bottom half. Lay on roasted red bell peppers, fresh goat cheese, and marinated artichokes. Drizzle with balsamic vinegar. Lay on prosciutto and salami, and drizzle again with balsamic vinegar. Top with herbs (basil, cilantro, and parsley) and top half of bread. Double wrap in baker’s parchment or plastic wrap. Secure wrapped sandwich to wood cutting board with twine. Place a brick or a cast-iron skillet on top of sandwich for at least 1 hour to flatten (below left). Taking care not to cut paper, slide a serrated knife between sandwich and cutting board. Place sandwich (with brick removed) into picnic basket. At lunchtime, unwrap sandwich, slice, and serve. This sandwich can be made 1 day in advance without dressing; add dressing at least 1 hour before.

Recipe courtesy of MarthaStewart.com

Quick Curry Chicken Salad

Ingredients:

• 1 Can of White meat chicken
• Curry powder
• Raisins
• Dried tomatoes
• Mayo
• Jalapeno pepper

How to Prepare:
Smash up a large can of white meat chicken breast in a bowl.add 2 tbls spoons of mild cury powder. some raisins or some other dried fruit diced up. add 2 table spoons of mayoand one diced up chili pepper.and mix all up and spread on toast. if you have some dried tomatoes dice those up and add them in.

Blender Hollandaise Sauce

Ingredients:

• 1/2 cup margarine
• 3 egg yolks
• 2 Tablespoons lemon juice
• 1/4-1/2 teaspoon salt
• Pinch of cayenne

How to Prepare:
In a small sauce pan, heat the margarine till bubbly, but not brown. In a blender, place the 3 egg yolks, lemon juice, and seasonings. Cover blender, and turn on low. Immediately remove lid, and pour in hot margarine, in a steady stream. When all the margarine has been added, turn off the motor.

Mom's Barbecue Sauce

Ingredients:

• 1/2 cup margarine
• 3/4 cup onion, chopped
• 3/4 cup celery, chopped
• 3 Tablespoons brown sugar
• 3/4 cup catsup
• 1/2 cup water
• 1/3 cup lemon juice
• 3 Tablespoons Worcestershire sauce
• 2 Tablespoons prepared mustard
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 Tablespoons vinegar

How to Prepare:
In a heavy sauce pan or dutch oven, cook onion and celery in margarine until soft. Add other ingredients, in order given. Simmer at least 15 minutes.

I use less vinegar and lemon juice, and more catsup and brown sugar for a sweeter, less tangy sauce that my kids prefer.

I use this on pork ribs which have been pre-cooked under a hot broiler, placed in a roasting pan, and covered with the bbq sauce, then baked till the ribs are well-done. Or another favorite is Sloppy Joes: add browned ground beef to the bbq sauce, and serve on hamburger buns, along with french fries.

Cucumber Tomato Salad

Ingredients:

• One cucumber
• One tomato
• Two green onions
• 3 tablespoons vinegar
• 1/2 cup water
• 1/4 teaspoon salt
• Fresh ground black pepper to taste
• 1/4 teaspoon dried oregano or basil
• 1/4 teaspoon dried dill

How to Prepare:
Peel, quarter, and thinly slice cucumber. Coarsely chop tomato. Slice green onions, including green tops. Place in small glass dish.

Pour in vinegar and water. Add salt and pepper to taste, and oregano and dill. Mix thoroughly.

Cover and refrigerate for at least one hour before serving.

Yield: 4-6 servings

Curried Chicken Salad

Ingredients:

• 4 cups diced poached chicken breast
• 1/2 cup minced red onion, soaked in cold water for 10 minutes, drained
• 1 tablespoon minced fresh coriander (cilantro)
• 1 heaping tablespoon golden raisins
• 1 tablespoon vegetable oil, like soy, peanut, or corn
• 1 tablespoon Madras-style curry powder
• 1 cup mayonnaise
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon Major Grey's mango chutney, chopped
• 1/4 cup chopped cashew nuts or slivered almonds, toasted (optional)

How to Prepare:
In a medium bowl, toss together the chicken, onion, coriander, and raisins.

In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.

In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.

Tomato, Mozzarella and Basil Salad

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 6 tablespoons balsamic vinegar
• 2 teaspoons minced garlic
• 1/2 teaspoon English dry mustard
• 1/4 teaspoon sugar
• Salt, to taste
• Pepper, to taste
• 2 large vine-ripened tomatoes, cut into 1/4" thick slices
• 1/2lb Mozzarella cheese (preferrably fresh), cut into 1/4" thick slices
• 10 large fresh basil leaves, sliced thin

How to Prepare:
In a small bowl whisk together oil, vinegar, garlic, mustard, sugar, and salt and pepper to taste. On a platter, arrange tomato slices alternately with mozzarella, and top with basil. Drizzle salad with vinaigrette.

Grilled Portobellos with Arugula

Ingredients:

• 2 portobellos, stems removed
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper
• 1 bunch arugula, rinsed and drained
• Parmesan shavings

How to Prepare:
Heat outdoor grill or cast iron grill pan. Gently brush off any dirt from caps. In a small bowl, whisk together the oil and vinegar and season with the salt and pepper. Brush caps with vinegar & oil mixture and place on grill. Cook for 2 minutes per side, or until mushroom is tender. Brush occasionally with vinegar and oil. Drizzle remaining vinegar and oil over arugula. Shave parmesan into greens and toss. Slice grilled portobellos and arrange on top of arugula.

Asian Pear Slaw

Ingredients:

• 2 celery ribs
• 3 tablespoons fresh lime juice
• 2 tablespoons seasoned rice vinegar
• 1 teaspoon finely grated peeled fresh ginger
• 2 firm Asian pears, cut into 1/4-inch-thick matchsticks
• 2 scallions, thinly sliced diagonally
• 1/4 cup fresh cilantro leaves
• 1/2 teaspoon finely chopped fresh hot red chile, or to taste

How to Prepare:
Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.

Whisk together juice, vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper, to taste. Let stand at room temperature 15 minutes before serving.

Fresh Orange Dressing

Ingredients:

• 1/4 cup white wine vinegar
• 1 tsp. grated orange peel
• 1/3 cup freshly squeezed orange juice
• 1 Tbsp. chopped fresh parsley
• 1 tsp. sugar
• 1/2 tsp. paprika
• 1/4 tsp. vegetarian Worcestershire sauce
• 1/4 tsp. salt
• 1/2 cup vegetable oil

How to Prepare:
1. In small bowl, whisk together all ingredients except oil until well blended. Gradually whisk in oil until mixture has thickened.

2. Use right away or store in an airtight container in refrigerator up to 1 week. Bring to room temperature and whisk before using.

Per tablespoon: 51 calories, 0 Protein, 5G total fat (0 sat. fat), 1g. carb, 0 chol., 27mg sodium, 0 fiber

Recipe from Vegetarian Times

Mesclun Salad with Shallot Vinaigrette

Ingredients:

• 1/4 cup finely chopped shallot
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• 1/3 cup olive oil (preferably French) or safflower oil
• 1 lb mesclun (mixed baby salad greens)

How to Prepare:
Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.

Feel free to create your own mesclun mix. We suggest baby red oakleaf, baby arugula, mâche, and bite-size pieces of Belgian endive, frisée, and radicchio.

Tangy Cucumber Salad

Ingredients:

• 2 cucumbers, thinly sliced
• 1 tsp. salt, "divided"
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 1/4 cup cider vinegar
• 2 Tbsp. vegetable oil
• 1 Tbsp. honey
• 1/2 tsp. celery salt
• 1/2 tsp. dried basil
• 1/2 tsp. ground mustard
• 1/4 tsp. garlic powder
• 1/4 tsp. dried oregano
• Dash cayenne pepper

How to Prepare:
Place cucumbers in a strainer; sprinkle with 1/2 tsp. of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl, whisk together remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.

Larb Chicken Salad

Ingredients:

• 2/3 cup fresh lime juice
• 1/3 cup fish sauce (nam pla*)
• 1 Tbsp. sugar
• 2 tsp. Thai roasted chili paste* in oil, or chili-garlic sauce*
• 3/4 cup canned low-salt chicken broth
• 1 1/2 lbs. ground chicken
• 1 cup thinly sliced green onions
• 3/4 cup thinly sliced shallots
• 3 Tbsp. minced fresh lemongrass*
• 1 Tbsp. thinly sliced Thai Chilies* or serrano chilies
• 1/2 cup chopped fresh cilantro leaves
• 1/3 cup chopped fresh mint
• 2 small heads Boston lettuce, separated into leaves

How to Prepare:
*Available at Asian markets and some supermarkets nationwide.

Whisk first 4 ingredients in a medium bowl to blend; reserve sauce.

Bring broth to a simmer in a heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with a spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro, and mint. Season with salt and pepper.

Spoon into lettuce leaves; serve.

Potluck Pasta Turkey Salad

Ingredients:

• 2 cups rotini macaroni
• 2 cups broccoli florets
• 1 cup sliced carrots
• 3/4 cup light Caesar salad dressing, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 1/2 pound smoked turkey breast, cubed
• 2 medium zucchini cut in strips
• 1 cup cherry tomato halves

How to Prepare:
COOK macaroni in boiling water 10 minutes. Add broccoli and carrots and cook until macaroni is tender, 2 minutes longer. Drain and rinse with cold water to cool.

PLACE macaroni mixture in a bowl or casserole dish. Toss with half of salad dressing and sprinkle with 1/4 teaspoon pepper.

LAYER turkey, zucchini and tomatoes on top of macaroni mixture. Drizzle with remaining salad dressing and sprinkle with remaining 1/4 teaspoon pepper.

COVER with plastic wrap. Refrigerate at least 2 hours or overnight.

Number of Servings: 8

Nutrition Information:
(Per Serving) calories 191
grams fat 6
milligrams cholesterol 15
milligrams sodium 574
grams carbohydrates 17
grams protein 10

Somen Salad

Ingredients:

• 1 package somen noodles, cooked & drained according to package directions
• 2-3 Tbsp sesame oil
• 2 cups shredded/thinly sliced char siu or ham (ie Louis Rich, etc.)
• 1 small head iceberg lettuce, shredded
• 1 bunch green onions, chopped
• 4 sheets kim or nori cut into thin slices (use scissors, it's easier)
• 2 eggs for omelette (see below)

Dressing ingredients

• 1/3 cup peanut oil
• 3 Tbsp sesame oil
• 4 Tbsp tamari or shoyu
• 3 Tbsp vinegar (rice or apple cider)
• 2 Tbsp sugar
• 3 Tbsp roasted sesame seeds
• 1 small clove garlic, smashed
• 1 slice/piece ginger, smashed

How to Prepare:
1. In a large bowl, toss cooked/rinsed somen with the 3 Tbsp sesame oil and set aside.

2. With the 2 eggs, make an omelette (flat). Remove omelette from pan and slice into long thin strips when cool.

3. Combine dressing ingredients in a bowl or jar, mix well.

4. Top noodles with char siu or ham, green onions, lettuce, shredded kim/nori.

5. Pour dressing over (take out garlic and ginger pieces first) and toss well until all ingredients are mixed thoroughly.

Serve right away.

** This salad keeps well in fridge, just make sure that the noodles are well tossed and coated with oil or else they will stick together. If you make this ahead, don't put kim/nori on the salad. Add kim/nori and dressing right before serving.

Salsa Fresca

Ingredients:

• 4 ripe tomatoes, chopped
• 1 red onion, chopped
• 1 jalapeno, minced
• 8 cilantro springs, chopped
• 3 garlic cloves, minced
• Juice of 1 lime
• 1/4 cup olive oil
• 1/2 teaspoon salt

How to Prepare:
In a mixing bowl,combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

Tiny Tomato Salad

Ingredients:

• 2 pints assorted heirloom cherry tomatoes
• 1 cup basil leaves
• Olive oil, to taste
• Balsamic vinegar, to taste
• Coarse salt and freshly ground black pepper
• 4 ounces feta cheese, crumbled
• 1 tablespoon oregano leaves

How to Prepare:
1. Cut 3/4 of the tomatoes in half, and place in a bowl. Set whole tomatoes aside for garnish.

2. Arrange basil leaves on each of four plates. Top each with 1/4 of the cut tomatoes. Drizzle with olive oil and balsamic vinegar. Garnish with reserved whole tomatoes, feta cheese, and oregano. Season with salt and pepper.

Five Spice Powder

Ingredients:

• 2 tablespoons whole star anise (about 10)
• 1 tablespoon Szechwan peppercorns
• 1 stick cinnamon
• 2 tablespoons fennel seeds
• 1/2 teaspoon whole cloves

How to Prepare:
Place all ingredients in a saute pan over medium heat and dry-roast, shakingpan often, until they give off an aroma, about 5 minutes.Transfer to a mortar or a clean coffee grinder and grind to a powder. Storein an airtight container.Makes about 1/4 cup.

Fat Free Italian Dressing

Ingredients:

• 2 T. cornstarch
• 2 cups water
• 4 T. white vinegar
• 2 T. Balsamic vinegar
• 3 T. red wine vinegar
• 2 T. Dijon mustard
• 1 green scallion, minced
• 2 cloves garlic, minced
• 1 T. honey
• 1 t. minced fresh parsley
• 1/8 t. fresh ground pepper
• 1/8 t. salt (optional)

How to Prepare:
In a small bowl, dissolve cornstarch in 1/4 cup water. Add to 1 3/4 cups of boiling water, stir until thick. Cool, and add remaining ingredients. Will keep refrigerated for about 5 days.

Fat Free French Dressing

Ingredients:

• 1/2 cup water
• 2 teaspoons cornstarch
• 1/3 cup ketchup
• 1/3 cup sugar
• 1/4 cup cider vinegar
• 1/4 teaspoon paprika
• dash black pepper

How to Prepare:
Heat water and cornstarch, stirring constantly until thickened. Set aside. Mix remaining ingredients well, then add cornstarch/water mixture. Mix well again, and refrigerate.

Cape Cod Tuna Salad

Ingredients:

• 1 can water-packed tuna (6oz. can)
• 1 Tablespoon low-fat mayo
• 2 teaspoons dried cranberries
• 1/2 cut scallion
• 1/4 fuji apple, peeled and finely chopped
• Salt and pepper, to taste

How to Prepare:
Drain tuna and finely chop. Mix in all ingredients, and serve over a large bed of greens (no extra dressing).

Calories: 323
Carbohydrate: 16 grams
Protein: 41 grams
Fat: 9.8 grams

Crab and Avocado Salad

Ingredients:

• 3 Tbsp. mayonnaise
• 2 Tbsp. lime juice
• 1 tsp. cumin
• 1/2 tsp. paprika
• 1 lb. lump crab meat, cooked
• 2 celery stalks, thinly sliced
• 1 medium Haas avocado, peeled, pitted, and cubed
• salt and pepper
• 2 bunches watercress, washed, stems removed (or use mixed baby greens)

How to Prepare:
In a large bowl, mix mayonnaise, lime juice, cumin, and paprika. Add crab meat and celery. Mix well; add salt and pepper to taste. Gently stir in avocado cubes.

Divide watercress on four plates; top with salad.

Carbohydrates: 5.5g
Net Carbs: 2g.
Fiber: 3.5g
Protein: 25.5g.
Fat: 18g.

Arugula Salad with Oranges, Pomegranate Seeds, and Goat Cheese

Ingredients:

• 3/4 c. extra-virgin olive oil
• 1/4 c. fresh lemon juice
• 2 Tbsp. thawed frozen orange juice concentrate
• 3/4 tsp. coarse salt
• 1/2 tsp. ground black pepper
• 5 oranges
• 14 oz. arugula (I use mixed baby greens)
• 3/4 c. pomegranite seeds or dried cranberries
• 1 5.5-oz pkg. soft fresh goat cheese, crumbled (about 1 cup)
• 1/3 c. finely chopped red onion

How to Prepare:
Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. chill. Bring to room temperature and rewhisk before using.)

Cut off peel and white pith from oranges. Cut oranges into 1/4 to 1/2 inch thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat, and serve.

Orange Chicken Salad

Ingredients:

• 1 medium pineapple, peeled, cored, and cut into 1-inch chunks (3 cups)
• 2 cups cubed cooked chicken (10 ounces)
• 2 medium oranges, peeled, halved, and sliced
• 1 cup seedless green grapes, halved
• 1 cup sliced strawberries
• 1 medium kiwi fruit, peeled and sliced
• 6 lettuce leaves (optional)
• 1/3 cup fat-free cream cheese
• 1/2 cup low-fat vanilla yogurt
• 1 teaspoon finely shredded orange peel
• 2 tablespoons orange juice
• 1/8 teaspoon ground nutmeg
• 1/2 cup toasted slivered almonds

How to Prepare:
1. For dressing, in small mixing bowl combine cream cheese, low-fat vanilla yogurt, orange peel, orange juice, and nutmeg. Stir until smooth. Cover and chill until serving time.

2. In a large bowl combine pineapple chunks, chicken, orange slices, grapes, strawberries, and kiwi fruit. Toss gently to mix.

3. Line six salad plates with lettuce, if desired. Spoon mixture onto salad plates. Drizzle with dressing. Sprinkle with almonds. Makes 6 servings.

Make-Ahead Tip: Prepare dressing up to 24 hours ahead. Cover and chill.

1 serving:Calories 275;Fat 10g(Saturated 2g);Cholesterol 48mg;Sodium 142mg;Carbohydrate 28g;(Protein 22g)

Macaroni Salad Tomato Cups

Ingredients:

• 3/4 cup uncooked elbow macaroni
• 2 large tomatoes
• 1/2 cup diced deli ham
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped celery
• 3 tablespoons mayonnaise
• 3 tablespoons sour cream
• 1/4 teaspoon onion powder
• 1/8 teaspoon pepper
• Lettuce leaves, optional

How to Prepare:
Cook macaroni according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain.

Drain macaroni and rinse in cold water. In a bowl, combine the macaroni, ham, cheese and celery. In a small bowl, combine the mayonnaise, sour cream, onion powder and pepper. Pour over salad and stir to coat. Spoon into tomato cups. Serve on a lettuce-lined plate if desired with any additional salad on the side.

Harwichport Potatoes

Ingredients:
Potatoes:

• 4 cups raw potatoes, cubed
• 1 onion, grated
• 2 pimentos, cut in strips
• 2 cups thin white sauce (recipe follows)
• 1/2 pound American cream cheese, diced
• 1/2 teaspoon salt

White sauce:

• 1 Tablespoon butter
• 1 Tablespoon flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

How to Prepare:
Cook the potatoes, onions, and pimentos in boiling salted water for 5 minutes. Drain and pour into a buttered casserole.

Add the cheese to the white sauce and pour over the potatoes. Bake in a moderate oven (350°) for 45 minutes.

White sauce (thin):
For this potato recipe, make a double batch of white sauce.

Melt butter and add flour and blend. Gradually add milk, stirring constantly, until mixture thickens. Add seasonings.

Note: thick white sauce is exactly the same directions, using 2 Tablespoons of butter and 2 Tablespoons of flour instead of 1.

Ham and Potato Casserole

This is a casserole my mother-in-law made from leftover ham and some potatoes that had to get used up.  It turned out so good - it is basically a scalloped potatoes recipe but we never had an actual 'recipe' for this.  Try sprinkling in some dried minced onion as you layer in the flour, salt and pepper.

Ingredients:

• 6 medium-large baking potatoes, I prefer them peeled
• 2 cups grated cheese (mozzarella, longhorn cheddar, sharp cheddar, etc)
• 2 cups cut up cooked ham (leftover works great for this)
• 4 Tablespoons flour
• Seasoned salt
• Fresh ground pepper
• 2 cups milk

How to Prepare:
Slice potatoes thin. I use a food processor to do this. Place potato slices in a large bowl, cover with water, to prevent potatoes from "browning up" in the air.

Assemble casserole: In a large (3-4 qt.) casserole dish, put a layer of 1/3 of the potatoes at the bottom.
Drain as much water off the potatoes as possible before transferring them to the casserole dish. Cover it with 1/2 the cheese, and 1/2 the ham. Sprinkle with about 2 tablespoons flour, a few dashes of seasoned salt and some pepper. Cover with another layer of 1/3 of the potato slices, drained, and then the other 1/2 cheese, and ham. Sprinkle with another 2-3 tablespoons of flour, a few dashes of seasoned salt, some pepper. Cover the top up with the last 1/3 of the potato slices, drained.

Make a small well in the corner of the casserole, and carefully pour the milk in, until the casserole is about 1/2 full with milk. (I'm guessing about 2 cups)

Bake at 350° for one hour covered, then one half hour uncovered, or until the potatoes are soft, and browned a bit on the top. Watch for milk to boil over, if there's too much milk in the dish. I place a piece of foil on the bottom rack to catch the drips.

Let stand for about 10 minutes before serving.

Steamed Herbed Potatoes

Ingredients:

• 6 medium white potatoes, peeled and thinly sliced
• 3 cloves garlic, crushed or minced
• 1 tablespoon fresh minced parsley (or more, if you like)
• 1 tablespoon fresh minced thyme, basil or any other fresh herb of your choice
• 3 tablespoons margarine
• Fresh ground pepper, and salt, to taste

How to Prepare:
Layer potato slices and garlic in a steamer, steam over boiling water till potatoes are tender (perhaps 30 minutes or more, test for done-ness). In a large mixing bowl, cut up the margarine and put steamed potato slices on top. Sprinkle with the fresh herbs, salt, and pepper, and toss gently so as to avoid breaking the potatoes up too much. Serve immediately.

Crockpot Sweet Potatoes

Ingredients:

• 2 lbs. sweet potatoes -- peeled and grated
• 1/3 cup brown sugar -- packed
• 1/4 cup butter -- melted
• 1/4 cup Coconut -- flaked
• 1/4 cup broken pecans -- toasted
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract

How to Prepare:
In a crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon.

Cover, cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in vanilla extract.

Yield: 6-8 servings

Au Gratin Potatoes

Ingredients:

• 3 T. butter or margarine
• 3 T. all-purpose flour
• 1 1/2 t. salt
• 1/8 t. pepper
• 2 c. milk
• 1 c. shredded cheddar cheese
• 5 c. thinly sliced, peeled potatoes (about 6 medium)
• 1/2 c. chopped onion

How to Prepare:
In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add potatoes and onion; stir well.

Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees for 1 hour. Uncover; bake 30-40 minutes longer or until the potatoes are tender.

Garlic Smashed Taters

Ingredients:

• 4 medium potatoes, peeled and cubed
• 2-4 cloves garlic
• 1 tsp. salt
• 1/4 cup milk, cream, or half & half
• 1/4 cup butter or margarine

How to Prepare:
Boil the potatoes, covered with water in a medium sauce pan, with the garlic and salt until tender. Drain. Return to sauce pan, add milk and margarine. Using a hand-masher, mash potatoes and garlic until well mixed and still somewhat chunky.

Fudge Berry Pie

Ingredients:

• 2 pkgs (10oz. each) frozen sweetened raspberries or strawberries, thawed and drained
• 1/4 cup corn syrup
• 1 carton (12 oz.) frozen whipped topping, thawed; divided
• 1 chocolate crumb crust (9 inch)
• 1 cup semi sweet chocolate chips

How to Prepare:
In a blender, process the berries until pureed. Pour into a large mixing bowl. fold in 2 cups of whipped topping. Spoon into the crust. Freeze for 2 hours, or until firm.

In a sauce pan, combine one cup of whipped topping with the chocolate chips; cook and stir over low heat until smooth. Spread over filling. Cover and freeze for 4 hours or until firm. Remove from the freezer 30 minutes before serving. Garnish with remaining whipped topping.

Traditional Basil Pesto

Ingredients:

• 2 cups loosely packed basil leaves, washed and dried thoroughly
• 2 tablespoons toasted pine nuts
• 2 tablespoons freshly grated
• Parmesan
• 1/4 teaspoon minced garlic (or more!)
• 1/2 teaspoon kosher salt
• 1/4 cup plus 1 tablespoon
• extra-virgin olive oil
• Freshly ground black pepper to taste

How to Prepare:
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a layer of olive oil on top, or a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month. Freeze in an ice cube tray for individual-size serving portions.

Yield: about 2/3 cups. Prep time: 30 minutes

Pasta with Fresh Tomato Sauce

Ingredients:

• 4 large, fresh, ripe tomatoes (about 2lbs.), with skins removed
• 1 lg. clove garlic, minced
• 2-4 Tbsp. chopped fresh basil and/or flat-leaf parsley
• 1/2 tsp. salt
• Freshly ground black pepper to taste
• 2 to 3 Tbsp. olive oil
• 1/2 tsp. crushed red pepper
• 1/2 lb. fontina or mozzarella cheese, cubed (optional)
• 1 Tbsp. oil
• 1 tsp. salt
• 3/4 lb. whole grain fettucine, spaghetti, or egg noodles

How to Prepare:
Seed and dice tomatoes, then place in a large bowl. Add garlic, basil and/or parsley, salt, pepper, olive oil and red pepper. Add cheese if desired.

Let mixture sit at room temperature for 1 hour.

Bring a large pot of water to a boil. Add oil and salt. When water is boiling vigorously, add pasta.

Stir pasta often but carefully, and drain when pasta is tender but not soft.

Combine immediately with the tomato sauce and serve.

Spaghetti with Clam Sauce

Ingredients:

Ingredients:

• 1 pound uncooked spaghetti (or linguine)
• 2 tablespoons vegetable or olive oil
• 2-4 cloves garlic, minced
• 2 (6.5 ounce) cans chopped clams, drained and liquid reserved
• 1/2 cup chopped fresh parsley
• 1/2 cup dry white wine
• 1 teaspoon dried basil
• 1/4 teaspoon white pepper

How to Prepare:
1. Cook pasta according to package directions; drain.

2. In a medium skillet, heat oil. Add garlic.

3. Stir in reserved liquid from clams and parsley; cook and stir 3 minutes. Add clams, wine, basil, and pepper.

4. Simmer on low heat for 5 minutes.

5. Pour sauce over pasta and serve immediately.

Calories: 421
Carbs: 69
Fat: 7
Protein: 17

Rigatoni with Italian Eggplant

Ingredients:

• 2 Tablespoons olive oil
• 1 1/2 cups chopped onion
• 3-4 cloves garlic, minced
• 4 cups Italian eggplant, diced to 1/2-inch pieces
• 1 28 oz can whole peeled tomatoes, undrained
• 1/2 cup red wine
• 1/2 - 1 cup water
• 2 Tablespoons tomato paste
• 1 1/2 teaspoons sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crumbled
• Salt, and freshly ground pepper to taste
• 1 pound dry rigatoni
• Grated Romano cheese, to finish

How to Prepare:
Heat olive oil in a 3 quart saucepan over medium-high heat. Add onions and garlic. Cook, stirring until softened, about 5 minutes. Add the eggplant and cook. Continue stirring until softened, about 5 more minutes.

Add tomatoes, with liquid, breaking them up with the back of spoon. Stir in wine, water, tomato paste, sugar, oregano, thiyme, rosemary, salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for about 45 minutes, stirring occasionally.

Bring large pot of salted water to a rolling boil. Cook pasta until al dente; drain. Toss pasta with sauce in pan over medium heat for about 2 minutes. Serve on a large platter and top with grated Romano cheese.

Yield: 4-6 servings

Pasta by Alton Brown

Ingredients:

• 3 quarts water
• 1 tablespoon kosher salt
• 16 oz. dried spaghetti noodles
• 3 tablespoons extra-virgin olive oil
• 2-3 cloves of garlic, minced fine

Optional Toppings:

• Capers
• Sun dried tomatoes
• Red pepper
• Olives
• Walnuts
• Hard cheeses like Asiago and Parmesan
• Soft or veined cheeses like gorgonzola or chevre
• Canned artichokes
• Smoked oysters
• Black pepper

How to Prepare:
Place water in large lidded pot, add salt and bring to a rolling boil. Ad spaghetti, fanning it into the water so that each strand makes contact. Using a wooden spoon or tongs, gently bend noodles to sumerge. Cover pot and return to a rolling boil, reducing heat to medium-high. Stir occasionally.

Pour 3 tablespoons of a good quality extra virgin olive oil into the bottom of a wide serving bowl, along with the garlic.

In 4 minutes, start tasting. When done, a string of spaghetti should be springy when pulled on. To the tooth, there should be some resistance but not so much that the pasta sticks to the teeth. As soon as the pasta is done, drain immediately in a large colander (lidded models are best). Shake pasta to stop cooking, but don't shake dry. And no rinsing!

Add pasta to serving bowl and toss to coat. Quickly divide into individual serving bowls and toss with various other toppings.

Recipe courtesy of: Alton Brown and FoodTV.com

Vodka Cream Sauce and Pasta

Ingredients:

• 1 stick butter
• 1/2 cup vodka
• 3/4 cup parmesan cheese, grated
• 1/2 cup romano cheese, grated
• 1 cup heavy cream
• 1 14.5 ounce can Italian crushed tomatoes, drained
• 1/2 teaspoon red pepper flakes
• 1 pound pasta (shell type or tubular, like penne)

How to Prepare:
1. Prepare pasta according to package directions.

2. Meanwhile, melt butter over high heat until bubbly; add red pepper flakes. In a slow smooth stream add vodka; simmer for 2 minutes. The alcohol burns off, but makes tomatoes "come alive".

3. Add the tomatoes and cheese. Simmer with the two cheeses for three minutes, then add 1 cup of heavy cream and simmer for an additional minute.

4. Combine prepared, drained pasta with sauce and mix completely, serve immediately. Enjoy!

PREP/COOK INFORMATION:
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6

NUTRITIONAL INFORMATION:
Calories: 700
Carbs: 63
Fat: 37 grams
Protein: 19 grams

Quick Pasta with Vegetables and Garlic Sauce

Ingredients:

• 1 lb pasta shells
• 4 tbsps olive oil
• 4 minced cloves garlic
• 1/2 cup finely chopped onion
• 1 chopped small eggplant or 1 1/2 cups fresh broccoli florets
• 1 grated carrot
• 1/2 cup chopped red bell pepper
• salt and pepper
• 1/2 cup half and half cream
• 1/2 tsp nutmeg
• 4 tbsps chopped fresh parsley
• grated Parmesan cheese (optional)

How to Prepare:
1. Cook pasta shells according to package directions. Drain well and set aside.

2. Saute' garlic in olive oil.

3. Add onions to skillet and cook for about 2-3 minutes, add either eggplant or broccoli, then carrots, red pepper, salt and pepper to taste. Stir and cook over low heat until tender about 5 minutes.

4. Add the half and half, nutmeg, and parsley. Heat to boiling, but do not boil.

5. Add to pasta and mix well. Sprinkle with grated Parmesan cheese if desired.

PREP/COOK INFORMATION:
Prep time: 30 minutes
Serves: 7

NUTRITIONAL INFORMATION:
Calories: 560
Carbs: 55
Fat: 34 grams
Protein: 10 grams

Tempting Tuna Parmesano

Ingredients:

• 2 large cloves garlic
• 1 package (9 oz) refrigerated fresh angel hair pasta
• 1/4 cup butter or margarine
• 1 cup whipping cream
• 1 cup frozen peas
• 1/4 tsp. salt
• 1 can (6 1/2oz) white tuna in water, drained
• 1/4 cup grated Parmesan cheese, plus additional cheese for serving

How to Prepare:
Fill large deep skillet 3/4 full with very hot tap water. Cover and bring to a boil over high heat. Meanwhile, peel and mince garlic.

Add pasta to skillet; boil 1 to 2 minutes or until pasta is firm to the bite. (do not overcook!) Drain; set aside.

Add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling. Stir in cream, peas and salt; bring to a boil.

Break tuna into chunks and stir into skillet with 1/4 cup cheese. Return pasta to skillet; cook until heated through, tossing gently with 2 wooden spoons. Serve with additional cheese and pepper to taste.

Nutrients per serving:
Calories: 1,350
Total fat: 75g.
Protein: 53g.
Carbohydrate: 115g.
Cholesterol: 272mg.
Sodium 1209mg.
Dietary fiber: 2g.

Ingredients:

• 8 oz. uncooked fettuccine
• 1/4 cup chopped onion
• 1/8 tsp. crushed red pepper flakes
• 1 Tbsp. butter or stick margarine
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1/4 tsp. salt
• 1/3 cup fat-free evaporated milk
• 1/4 cup chopped fresh basil
• 2 Tbsp. grated Parmesan cheese

How to Prepare:
Cook fettuccine according to package directions. Meanwhile, in a large non-stick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of th eliquid has evaporated. Remove from the heat; let stand for 1 minute. Gradually whisk in the evaporated milk.

Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese, and tomato mixture; toss to coat.

Fettuccine Alfredo

Add some grilled chicken, shrimp, or imitation crab meat to this wonderful, creamy alfredo to make a satisfying main course.

Ingredients:

• 1 8oz. pkg. cream cheese
• 3/4 c. Parmesan cheese
• 1/2 c. margarine
• 1/2 c. milk
• 8 oz. fettuccine

How to Prepare:
Prepare the fettuccine according to package directions. Meanwhile, combine cream cheese, parmesan cheese, margarine and milk in a sauce pan. Stir over low heat till smooth. Combine with hot cooked noodles.

Creamy Chicken Florentine

Ingredients:

• 8 oz. uncooked fusilli or other pasta
• 1 box (10 oz.) frozen chopped spinach
• 1 package (8 oz.) cream cheese
• 1/2 c. canned chicken broth
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Dash hot pepper sauce
• 1 can (10 oz.) premium chunk white chicken in water, drained
• 1 Tbsp. lemon juice

How to Prepare:
Cook pasta according to package directions; drain.

While pasta is cooking, remove outer wrapping from spinach, leaving spinach in box. Microwave spinach at HIGH 3 minutes or until thawed. Drain in colander; cool slightly. Squeeze spinach to remove excess moisture. Set aside.

Combine cream cheese, broth, Italian seasoning, salt, black pepper and hot pepper sauce in microwavable 2-quart casserole. Cover and microwave at HIGH for 2-3 minutes; whisk until smooth and blended.

Add spinach, chicken and lemon juice. Microwave HIGH for 2-3 minutes or until hot, stirring after 1 minute.

Combine pasta and spinach mixture in large bowl; toss until blended.

Calories 523, Total fat 22g, Protein 32g, Carbohydrate 52g, Cholesterol 64mg, Sodium 698mg, Dietary Fiber 2g.

Dietary Exchanges: 1 vegetable, 3 bread, 3 meat, 2 1/2 fat.

Angel Hair Pasta with Lemon and Pine Nuts

Ingredients:

• 1/4 lb. angel hair pasta
• 3/4 tsp. minced garlic
• 2 Tbsp. olive oil
• 2 Tbsp. pine nuts, toasted golden
• 2 Tbsp. fresh lemon juice
• 1 1/2 tsp. freshly grated lemon zest
• 1/4 c. minced flat-leaf parsley

How to Prepare:
Bring a large saucepan of salted water to a boil for the pasta.

In a small saucepan, cook garlic in olive oil over moderatly low heat, stirring, until softened; transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork/ lemon juice, zest, parsley, and salt/pepper to taste.

Cook pasta in boiling water until al dente, reserving 2Tbsp. of the cooking water; drain well. Add pasta with the reserved cooking water to the bowl and toss with the lemon mixture until it is absorbed. Serve pasta warm or at room temperature.

Gemelli with Tuna and Cherry Tomatoes

Ingredients:

• 3 tablespoons extra-virgin olive oil, 3 turns of the pan in a slow stream
• 6 cloves garlic, finely chopped
• 2 (6-ounce) cans Italian tuna in olive oil, drained
• 1/2 pint small cherry or grape tomatoes, coarsely chopped
• Coarse salt and black pepper
• 1 pound gemelli pasta -- short braids of pasta or other short-cut pastas can be substituted, such as penne rigate, cooked to al dente in salted water
• 1/3 cup flat-leaf parsley, chopped, about 3 handfuls
• 20 leaves fresh basil leaves, shredded

How to Prepare:
Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic speaks by sizzling in oil, add tuna and mash into oil with the back of a wooden spoon. Let the tuna sit in the oil 5 to 10 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Raise the flame a bit and add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta that has been cooked to al dente. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.

Myron's Chinese Ribs

Ingredients:

• 3-4 lbs ribs (I use pork ribs)
• 1/4 cup soy sauce
• 1/4 cup orange marmalade (or apricot preserves)
• 1 tablespoon catsup
• 1 (or more!) garlic clove, crushed

How to Prepare:
Combine soy sauce, marmalade, catsup, and garlic. Brush all over ribs. Place in a crockpot and pour remaining sauce over all. Cover and cook on LOW all day, at least 10 hours. (Myron cooks his for 12 hours, for "meat falling off the bones" ribs)

Pork Tenderloin Patties

Ingredients:

• 2-3 lb. Pork Tenderloin
• One Large Egg
• 1/2 cup milk
• 3/4 cup Bread Crumbs
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• Vegetable oil for frying

How to Prepare:
Cut the tenderloin into thick slices, about 1" thick. Lay the thick slice on the cut side, and with a tenderizer mallot, pound the slices flat into thin patties. This can be done ahead of time.

In one shallow dish, mix the egg and milk. In another shallow dish, mix the bread crumbs, flour, salt, pepper, garlic powder, and basil. Heat oil in a large frying pan.

Dip each patty in the egg/milk mixture, then dredge in the breadcrumb mixture, coating both sides of the patties. Fry in HOT oil, until patties are golden-brown on both sides. (approx. 20 minutes) Drain on absorbent paper.

Orange/Honey Glazed Ham

Ingredients:

• 1 fully-cooked ham, 4lbs or so
• 15-20 whole cloves (approx)
• 1 Orange
• 1/2 cup honey (approx)
• 1 cup brown sugar (approx)

How to Prepare:
Mix the juice and some pulp from one orange, the honey, and the brown sugar in a small bowl, adding enough brown sugar to make a paste-y, thick syrup-consistency.

Score the top of the ham in a criss-cross pattern, and stud with whole cloves. Cover with some of the glaze, and bake ham according to it's directions, in a shallow roasting pan. Baste 2 or 3 times more during baking with fresh glaze.

Sweet Molasses Ham

Ingredients:

• 5 to 7 pound bone in ham
• 2 tablespoons whole cloves
• 1 cup dark molasses
• 1 teaspoon dried mustard
• 1/4 teaspoon ground allspice

How to Prepare:
Preheat the oven to 325 degrees. Trim the skin of the ham with a sharp knife. Score the ham by making long vertical and horizontal cuts. Stud the ham with the cloves. Place the ham on a rack, in a shallow roasting pan. Cover the ham loosely with aluminum foil and bake for 30 minutes. In a mixing bowl, whisk 1 cup of molasses, mustard, and allspice together. Remove the ham from the oven and brush the entire ham with the glaze. Place the ham back in the oven and continue baking for 1 1/2 hours, basting every 15 minutes.

Yield: 6-8 servings

Packet Pork Chops

Ingredients:

• 4 sheets (12x18-inches each) Heavy Duty Aluminum Foil
• 1 small onion, thinly sliced
• 4 boneless pork chops, about 1/2-inch thick
• Salt and pepper
• 1 can (10 3/4 oz.) cream of mushroom soup, undiluted
• 2 tablespoons soy sauce
• 1 medium green bell pepper, sliced
• Hot cooked rice

How to Prepare:
PREHEAT oven to 450°F or grill to medium-high.

CENTER onion slices on each sheet of foil. Top with pork chops; sprinkle with salt and pepper. Combine cream of mushroom soup and soy sauce; spoon over pork chops. Top with green pepper slices.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

BAKE 16 to 18 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill. Serve over rice.

Number of Servings: 4

Nutrition Information:
(Per Serving)
calories 528
grams fat 19
milligrams cholesterol 74
milligrams sodium 1479
grams carbohydrates 55
grams protein 31

Ham and Sweet Potato Skillet

Ingredients:

• 2 Tbsp. butter or margarine
• 3/4 cup Log Cabin syrup
• 1/4 tsp. dried mustard
• 1 tsp. whole cloves
• 1 ham steak
• 2 medium apples, thinly sliced
• 2 cans (16-17oz. each) sweet potatoes, drained

How to Prepare:
Melt margarine in large skillet on medium heat. Stir in syrup and mustard. Cook 5 minutes, stirring frequently.

Insert cloves into one side of the ham steak. Place in skillet, clove-side down.

Cook ham steak 3 minutes; turn over. Add apples and sweet potatoes. Cover partially with lid. Cook 5 minutes or until apples are tender, basting sweet potatoes and apples occasionally with syrup mixture.

Hawaiian-Style Braised Pork with Stir-Fried Cabbage

Ingredients:

• 3 1/2 pounds boneless country-style pork spareribs, cut into 1 1/2-inch cubes
• 3 tablespoons vegetable oil
• 6 garlic cloves, chopped
• 4 green onions, chopped
• 2 tablespoons chopped peeled fresh ginger
• 1 14-ounce can low-salt chicken broth
• 1/3 cup soy sauce
• 1 tablespoon dark brown sugar
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon Chinese five-spice powder
• 1 1/2 tablespoons cornstarch
• Stir-fried Cabbage

How to Prepare:
Sprinkle pork with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add 1/3 of pork to pot and sauté until brown, about 6 minutes; transfer to bowl. Repeat with remaining pork. Add garlic, green onions, and ginger to pot; sauté 1 minute. Return pork and any juices to pot. Add 1 1/2 cups broth, soy sauce, sugar, crushed red pepper, and five-spice powder; bring to boil. Reduce heat to medium-low, cover and simmer until pork is very tender, about 1 hour 15 minutes. Stir remaining broth and cornstarch in cup to dissolve; mix into pork. Simmer until gravy thickens, stirring occasionally, about 3 minutes. Season with pepper. (Can be made 1 day ahead. Cool slightly and chill. Rewarm over low heat.) Serve pork with cabbage.

Char Siu

Ingredients:

• 4 pounds pork butt, cut into 5-by-3-by-2 inch pieces
• 2 tablespoons Hawaiian sea salt (I use 2T garlic salt with parsley)

Marinade:

• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 cup soy sauce
• 2 Tablespoons honey
• 1 Tablespoon whiskey
• 1 teaspoon red food coloring
• 1/2 teaspoon Chinese 5 spice powder

How to Prepare:
Rub pork with Hawaiian salt (or garlic salt) and refrigerate 1 hour. Combine marinade ingredients. Soak pork in marinade in refrigerator 24 hours. Place meat on a rack over 1/4 inch of water in a shallow roasting pan. Roast 1 1/2 hours at 300 degrees.

Favorite Pork Chops

Ingredients:

• 2 c. soy sauce
• 1 c. water
• 1/2 c. packed brown sugar
• 1 T. molasses
• 6 bone-in pork loin chops (1 1/2 inches thick)

Sauce:

• 3/4 c. ketchup
• 2/3 c. chili sauce
• 1/4 c. packed brown sugar
• 2 T. water
• 1 1/2 t. ground mustard

How to Prepare:
In a saucepan over medium heat, bring soy sauce, water, brown sugar and molasses to a boil. Remove from the heat; cool to room temperature. Pour into a large resealable plastic bag; add pork chops. Seal bag and refrigerate for 3-6 hours.

Drain and discard marinade. Place pork chops in a greased 13x9x2-inch baking dish. Cover and bake at 350 degrees for 30 minutes. Combine the sauce ingredients; pour over chops. Bake, uncovered, 30 minutes longer or until meat juices run clear.

San Francisco Pork Chops

Ingredients:

• 4 pork chops, 1/2 to 3/4 inch thick, about 1 1/2 pounds
• 1 tablespoon of oil
• 1 clove garlic, minced

Sauce:

• 2 teaspoons of oil
• 4 tablespoons of dry sherry or broth
• 4 tablespoons of soy sauce
• 2 tablespoons of brown sugar
• 1/4 teaspoon of crushed red pepper
• 2 teaspoons of cornstarch
• 2 tablespoons of water

How to Prepare:
Trim the pork chops of fat. Heat oil in a skillet. Brown the chops on both sides. Remove and add a little more oil if needed. Saute the garlic for a minute, being careful not to burn. Combine the oil, sherry or broth, soy sauce, brown sugar and red pepper. Place the chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water, 1 to 2 tablespoons if needed to keep the sauce from cooking down too much. Turn once. Remove the chops to platter. Stir in cornstarch dissolved in water. Cook until thickened. Pour over chops and serve. Makes 4 servings

Risotto with Porcini and Saffron

Ingredients:

• 1/4 teaspoon saffron, crushed
• 1 onion, diced
• 1/2 cup white wine
• 2 cups Arborio rice
• 6-7 cups stock (chicken, beef, or vegetable)
• 1 oz. dried porcini
• 1 cup hot water
• 4 tablespoons butter
• 1/2 cup romano cheese

How to Prepare:
Soak porcini in hot water for 20 minutes to reconstitute. Drain mushrooms,reserving liquid. Strain liquid through mesh sieve and set aside. Dice porcini and set aside. Steep saffron in white wine for 10 minutes. Heat stock in saucepan to keep warm. Heat butter over medium heat, add onion and cook until translucent. Add rice, stir well to coat. Slowly add 1/2 cup stock, stirring constantly while cooking. After 5 minutes, add wine and saffron. Cook until liquid is absorbed. Add mushroom water and chopped porcini, stirring well. Continue stirring, and adding hot broth 1/2 cup at a time. As stock is absorbed, add the next 1/2 cup. This should take 20 minutes. Remove from heat when risotto is creamy and grain is still firm. Stir in cheese, add salt and pepper to taste. Serve immediately.

Boston Baked Beans

Ingredients:

• 1 lb dry Great Northern Beans or other dry beans, soaked overnight and drained.
• 1 lg. onion
• 1/2 teaspoon salt
• 1 cup molasses
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 cup firmly packed brown sugar
• 1/4 pound bacon

How to Prepare:
Place beans in large kettle. Cover with water, sprinkle with 1 tablespoon baking soda. Bring to boil. Cook, covered, for 30 minutes or until beans are just tender. Drain; reserve liquid. Combine salt, molasses, mustard, Worcestershire sauce, and brown sugar. Place 1/3 of the beans in crock pot with small amount of reserved liquid. Cover with 1/3 of molasses mixture. Place 3 slices bacon on top. Put onion on top of this layer. Repeat layers; add part of reserved liquid with each layer. Cover beans with liquid. Cook on low for 8 to 10 hours or until beans are tender.

Lemon Glazed Carrots

Ingredients:

• One pound carrots
• Salt
• Boiling water
• 3 tablespoons butter or margarine
• 2 tablespoons sugar
• 4 thin lemon slices

How to Prepare:
Wash and peel the carrots. Slice diagonally into 1-inch pieces.

Place in medium saucepan with enough boiling, salted water to cover. Simmer, covered, 15 minutes, or until tender. Drain.

Melt butter in a medium heavy skillet. Stir in sugar; add lemon slices and carrots. Cook over medium heat, stirring occasionally, until carrots are glazed. Liquid will thicken up like syrup. This takes about another 10 minutes.

Orzo with Spinach and Pine Nuts

Ingredients:

• 3 tablespoons olive oil
• 2 large bunches spinach, leaves only, well washed
• Salt and freshly ground black pepper
• 1/4 cup pine nuts
• 3 cloves garlic, finely chopped
• 3 plum tomatoes, peeled, seeded, and cut into 1/4 inch dice
• 2 cups dried orzo pasta

How to Prepare:
Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.

In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.

In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.

Spring Risotto

Ingredients:

• 1 can (13 3/4 to 14 1/2 ounces) vegetable or chicken broth
• 2 tablespoons olive oil
• 3 medium carrots, diced
• 3/4 pound asparagus, trimmed and cut into 2-inch pieces
• 6 ounces sugar snap peas, strings removed and each cut in half
• 1/4 teaspoon coarsely ground black pepper
• 1 teaspoon salt
• 1 small onion, chopped
• 2 cups Arborio rice (Italian short-grain rice) or medium-grain rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves or parsley

How to Prepare:
1. In 2-quart saucepan, heat broth and 3 1/2 cups water to boiling over high heat. Reduce heat to low to maintain simmer; cover.

2. In 4-quart saucepan, heat 1 tablespoon olive oil over medium heat. Add carrots and cook 10 minutes. Add asparagus, sugar snap peas, pepper, and 1/4 teaspoon salt, and cook, covered, until vegetables are tender-crisp, about 5 minutes. Remove vegetables to bowl.

3. In same saucepan, in 1 tablespoon olive oil, cook onion over medium heat until tender, about 7 minutes. Add rice and 3/4 teaspoon salt and cook, stirring frequently, until rice grains are opaque. Add wine; cook until absorbed. Add about 1/2 cup simmering broth to rice, stirring until liquid is absorbed. Continue cooking, adding remaining broth, 1/2 cup at a time, and stirring after each addition until all liquid is absorbed and rice is tender but still firm, about 25 minutes (risotto should have a creamy consistency). Stir in vegetables, Parmesan, and basil; heat through.

Preparation time: about 1 hour 30 minutes

Serves: 4
Per Serving
Calories: 620
Calories From Fat:
Carbohydrates:
Fat: 11 g total (3 g saturated)
Monounsaturated fat: N/A
Polyunsaturated fat: N/A
Sodium: 835 mg .
Cholesterol: 10 mg
Protein: 17 g

Grilled Oriental Eggplant

Ingredients:

• 4 Japanese eggplant, halved lengthwise
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 2 tablespoons toasted sesame oil
• 3 cloves garlic finely minced
• Salt and freshly ground pepper
• 2 tablespoons sesame seeds, toasted lightly

How to Prepare:
Place eggplant in a large shallow baking dish. Mix together the soy sauce, sherry, sesame oil, and garlic in a small bowl. Pour the marinade over the eggplant and let marinate at room temperature for 1 hour. Preheat grill. Season the eggplant with salt and pepper to taste and grill on each side for 3 minutes, basting occasionally with the remaining marinade.