Jess's Recipes

Here are two recipes using instant potato flakes. I have never tried them without "fresh, peeled potatoes" but my friend Peg Anderson makes them all of the time. That way you do not have to be concerned about some potatoes having more moisture in them than others. 1. 1 pkg. instant potatoes (20 serving size) 4 1/2 cups boiling water 1 1/2 or 1 3/4 cups canned evaporated milk 2 tsp. salt 4 tsp sugar 6 tsp butter ( 2 Tblsp) 8 cups flour or enough to roll out Let it cool before rolling Flour may vary to get it to rolling consistency. ...

POINTS: 5 Ingredients 2 large potato(es), peeled and cut into 2-inch pieces 1/4 cup(s) fat-free sour cream 1 Tbsp reduced-calorie margarine 1/8 tsp table salt, or to taste 2 tsp olive oil 1 cup(s) onion(s), chopped 2 medium carrot(s), diced 2 medium stalk(s) celery, diced 1 pound(s) uncooked ground turkey breast 3 Tbsp all-purpose flour 1 Tbsp rosemary, fresh, chopped (or 1 tsp dried) 1 tsp dried thyme 1/2 tsp table salt 1/4 tsp black pepper 2 cup(s) canned chicken broth, or beef broth Preheat oven to 400ºF. Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook unti...

1 pkg cream cheese, softened 1/2 cup butter, softened 4 cups powdered sugar 1 T milk 1 tsp vanilla or almond extract Beat cream cheese and butter until smooth. Gradually add powdered sugar, milk and vanilla; beat until creamy From Pampered Chef

1 jar marinated artichoke hearts, drained and coarsely chopped 1 pkg frozen chopped spinach, thawed and well drained 2 large garlic cloves, pressed 1/2 cup sour cream 1/2 cup mayonnaise 3/4 grated fresh Parmesan cheese Pumpernickel cocktail bread, baguette slices or cut-up fresh veggies 1. Preheat oven to 375. Combine artichokes, spinach, garlic sour cream, mayo and cheese; mix well 2. Bake 20-25 minutes or until heated through. From Pampered Chef

After reading about this recipe here (her picture looks SOOOOO much better than mine!) , I decided this was a good recipe to try tonight. Although quite easy, it took a lot of hands on time. I was always working with it. It was a good welcome to fall recipe. My husband really enjoyed it! The recipe originally is from Rachel Ray Serves 4 - HUGE PORTIONS Submitted byRachael Ray For a complete meal, serve with Spinach Salad with Apple and Red Onion . I did not make this although this might have been good with it Ingredients 2 tablespoons extra virgin olive oil (EVOO), divided 1 pound bulk sweet Italian sausage 4 cloves garlic, cracked and chopped 1 medium onion, finely chopped 1 bay leaf, fresh or dried 4-6 sprigs sage leaves (about 2 tablespoons), cut into chiffonade 1 cup dry white wine 1 cup chicken stock 1 cup canned pumpkin 1/2 cup heavy cream 1/8 teaspoon ground cinnamon - I would use at least a full teaspoon or more! 1/2 teaspoon nutmeg, ground or freshly grated Coarse salt and b...

2 lbs potatoes (approx 6) 1 sm onion, finely chopped 1/4 c lite ital dressing 1 t salt 1/8 t pepper 6 T lite mayo 1 medium stalk celery, chopped 2 hard cooked eggs, coursely chopped Peel and cut potatoes into cubes. Cook in boiling salted water until tender (about 13-15 mins.) Drain and cool. Stir in onion, dressing, salt and pepper. Cover and refrigerate for 2 hours. Before serving, toss with lite mayo until potatoes are well coated. Stir in celery and eggs. Makes 8 1/2 c servings. # pts each.

4 c chicken broth 1/2 c canned pumpkin 1 small zucchini 1 1/2 c chopped celery 1 medium red pepper salt & pepper Cut veggies into chunks. In a lg pot stir to combine broth and pumpkin. Add celery and cook on high heat. Once hot, add veggies. Cook on high heat until soup reaches a boil. Reduce haet and simmer 5-10 minutes or until veggies are tender. Add salt and pepper. Makes 5 1 c servings-zero pts each. Or you can toss in 1/2 c corn and black beans-then 1 point.

1 1/4 c regular oats (not quick or instant) 3/4 c Bisquick (heartsmart version) 1 c skim milk 1/2 c egg beaters 1/3 c canned pumpkin 1 c canned peaches in juice or water, drained and chopped 1/4 c splenda 2 t pumpkin pie spice 1/4 t salt Preheat oven to 400. Combine all ingredients in a large bowl and stir well. Spoon into lined muffin tins. Bake for 20 mins or until muffins have puffed up and tops are firm and golden. Each muffin 1 point.

6 T unsweetened applesauce 1/4 c pumpkin 1/4 c egg beaters 2 T brown sugar unpacked 3/4 t vanilla 3/4 c whole wheat flour 1/2 c splenda 1/4 t baking soda 1/8 t salt 2 1/2 T mini choc chips Preheat oven to 375. Combine all dry ingredients except for chocolate chips. In a seperate bowl, combine all wet ingredients. Add wet to dry and stir until completely blended. Fold in chocolate chips. Spoon 8 circles onto greased cookie sheet. Bake for 10-12 min until cookies appear done and feel firm. 1 pt. each.

1 box Devil's Food Cake mix 1 can solid pack pumpkin (15 oz.) Mix the two ingredients together. Batter will be thick. Place in muffin tins lined with paper. Bake at 400 for 20-25 mins or for mini muffins 425 for 10-12 mins. Makes 24 muffins (2 pts each) or 72 minis (1/2 pt. each)

2 bags (16 oz each) Dole frozen strawberries (or another kind of berries) 1 box yellow cake mix 16 oz bottle of clear diet soda (like diet sprite) Heat oven to 400. Spread berries in 9x13x2 pan and allow to defrost slightly. Sprinkle dry cake mix over the berries evenly. Slowly pour diet soda over strarberry/cake. DO NOT STIR. Cover with foil, then bake for 30 mins. Uncover and then far for 30 more mins. Cool slightly before serving. Serves 12 (1/2 c servings) 2 pts. each.

Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 6 "Fluffy steamed rice with tender okra, crumbled bacon, and sauteed onion." Ingredients: 1 pound bacon - cooked and crumbled 1 large onion, chopped 3 cups sliced fresh or frozen okra 1 (14.5 ounce) can chicken broth 1 cup uncooked rice 1 1/2 cups water Directions: 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and set aside for later use. Crumble bacon and set aside. 2. In the same skillet, saute onion in a small amount of reserved bacon grease over medium high heat until tender, about 3 minutes. Add crumbled bacon, sliced okra, and chicken broth. Reduce heat and simmer until okra is tender and falling apart, about 15 minutes. Stir in rice and water. Cover, and simmer for 20 minutes, or until fluffy. from allrecipes.com

Shrimp Curry (from the Penzey's magazine) 2 lbs raw peeled shrimp 1/2 stick butter 1 lg onion, chopped 3-5 T sweet curry powder1 T freshly squeezed lemon juice 1 14 oz can whole tomatoes 1 14 oz. can coconut milk (light is fine) 1/2-1 t Kosher salt Melt butter in a large, deep saute pan. Add onion. Cook on low until onion is transparent-about 15 minutes. Add curry powder and cook on low for 15 mins, strring regularly as curry forms a paste. Add lemon juice and stir. Add tomatoes, cutting them up once they are in the pan, add 1/2 the juice from can and reserve the remainder. Continue cooking on low heat for 15 min. Add 1/4 of the coconut milk and stir. Keep adding coconut milk and tomato juice until you are satisfied with the consistency of the curry base (the shrimp will add additional liquid) and simmer this for another 15 mins. Bring the curry base to a boil and toss in the shrimp. Stir and cook for 6-8 mins. Taste and add salt if needed. Serve over Okra Rice as pictured below or...

Caution: These cookies, really can jump start your labor if spice is your trigger for labor to begin! My husband has always loved ginger cookies, so a week before my due date I decided to make these cookies (recipe by Gale Gand ) for him as a thank you for putting up with my very pregnant, hormonal self. I made this in the morning and ate more than my fair share of both raw dough (yes, I know, shame on me) and baked cookies. I took a nap and when he came home from work, I went to the kitchen and grabbed the plate of cookies to present to him. Literally as I was walking toward him with the plate of cookies in my hand my water broke and we were off for the hospital. Since then I have passed this recipe onto a few friends and amazingly enough, it's started their labors too! Give these spicy ginger cookies a try and pack your bags. 2 1/2 c. flour 1 1/2 t. baking soda 3/4 t. cinnamon 1 t. ground ginger 1/2 t. ground cloves 1/2 t. salt 1/2 t. cayenne pepper 8 T. butter 1/2 c. sugar 1 c. ...

Submitted By: PANTHERA Prep Time: 15 Minutes Cook Time: 12 Minutes Ready In: 55 Minutes Servings: 42 "I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away." Ingredients: 1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup chopped walnuts 1 cup semisweet chocolate chips Directions: 1. Preheat the oven to 325 degrees F (165 degrees C). 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungre...

1 pound large raw shrimp , peeled and deveined* 1 cup heavy cream 2 cups water 1 1/2 cups hot stock (shrimp, chicken, or vegetable) 1/4 cup butter Salt and black pepper to taste 1 cup stone-ground grits** 3 tablespoons fresh lemon juice Salt and black pepper to taste 6 bacon slices 2 tablespoons finely chopped onion 1 cloves garlic , minced 2 tablespoons finely chopped green or red bell pepper * To add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. Remove from heat and strain the broth, discarding shells. Add shrimp broth to hot stock. ** If using quick-cooking grits (not instant), reduce cream to 1/2 cup and reduce stock to 1 cup. In a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, salt, and pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low. C...

1 TBS olive oil 1 onion, chopped 2 cloves garlic, sliced 2 small red chillies, seeded and chopped 2 x 440g (14 1/2 oz) cans peeled tomatoes 400g (14 oz) rigatoni or penne 2 TBS chopped oregano cracked black pepper and sea salt 200g (7 oz) fresh mozzarella or bocconcini, sliced Heat a frying pan over medium heat. Add the oil, onion, garlic and chillies and cook for 3 minutes or until the onion is soft. Add the tomatoes and crush with a fork. Simmer for 3 minutes. While the sauce is cooking, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. Add the oregano, pepper and salt to the sauce. Toss the sauce through the pasta and place in serving bowls. Serve topped with mozzarella. Serves 4 From Off the Shelf Cooking with Donna Hay

400g 14 oz) spaghetti or linguine 3 TBS olive oil 3 TBS salted capers, rinsed 2 cloves garlic, sliced 2 small red chillies, seeded and chopped 3 cooked chicken breast fillets, shredded 1 TBS grated lemon zest 3 TBS lemon juice 1 cup chopped basil leaves salt and pepper 1/2 cup grated Parmesan cheese Place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. While the pasta is cooking, heat a deep frying pan over high heat. Add the oil, capers, garlic and chillies and cook for 1 minute. add the chicken and lemon zest and cook, stirring, for 4 minutes or until the chicken is heated through. Add the pasta to the pan with the lemon juice, basil, salt and pepper and toss to combine. Place in serving bowls and top with Parmesan. Serves 4

1 kg (2 lb) broccoli, cut into small florets 400g (14 oz) orecchiette or penne 1 TBS olive oil 2 TBS butter 2 cloves garlic, sliced 2 red chillies, seeded and chopped 1 TBS shredded lemon zest cracked black pepper and sea salt Parmesan and lemon wedges to serve Steam the broccoli over boiling water for 4 minutes or until tender. Set aside. Cook the pasta in a large saucepan of lightly salted boiling water until al dente. Drain. While the pasta is cooking, heat a frying pan over medium heat. Add the oil, butter, garlic, chillies, and lemon zest and cook for 2 minutes. Add the broccoli, toss to combine and heat through. Toss the broccoli, toss to combine and heat through. Toss the broccoli mixture with the pasta, pepper and salt. Place on serving plates and serve with Parmesan and lemon wedges. Serves 4 From Off the Shelf Cooking with Donna Hay

4 ripe tomatoes 5 cups (2 pints) chicken or vegetable stock 1 TBS olive oil 2 onions, finely chopped 3 stalks celery, chopped 4 rashers bacon, chopped 2 cups or 300g (10 oz) shelled board (fava) beans 150g (5 oz) small soup pasta cracked black pepper and sea salt 1/3 cup shredded basil 8 slices crusty bread olive oil, extra 1/3 cup finely grated Parmesan cheese Place the tomatoes and 2 cups (16 fl oz) of the stock in a blender and puree until smooth. Pour the mixture through a sieve and set aside. Heat a large saucepan over medium to high heat. Add the oil, onions, celery and bacon and cook for 8 minutes or until the onions are soft. Add the tomato mixture, remaining stock and broad beans to the pan and simmer for 12 minutes. Add the pasta, pepper and salt and cook for further 10 minutes or until the pasta is soft. Stir through the basil. To serve, drizzle the bread with a little olive oil. Sprinkle lightly with Parmesan and grill (broil) until golden. Ladle the soup into bowls a...

1 1/2 cups (12 fl oz) cream 1 1/2 cups (12 fl oz) chicken stock 1 tsp grated lemon zest 1/4 cup (2 fl oz) lemon juice 3/4 cup finely grated Parmesan cheese 400g (14 oz) spaghetti 500g (1 lb) asparagus , trimmed 1/4 cup chopped flat-leaf parsley cracked black pepper and salt Place the cream, stock and lemon zest in a frying pan over medium heat and allow to simmer rapidly. Gradually whisk in the lemon juice, then stir in the Parmesan and cook for a further 10 minutes or until the sauce has thickened. Place the spaghetti in a large saucepan of lightly salted boiling water and cook until al dente . Drain. Cut the asparagus into thirds and steam over boiling water until tender. To serve, toss the spaghetti with the asparagus, lemon cream, parsley, pepper and salt. Serves 4 From Off the Shelf Cooking with Donna Hay

3 TBS olive oil 2 TBS lemon juice Salt and ground black pepper 8 cups washed and dried tender lettuces and baby greens 2 TBS pine nuts, toasted 2 TBS yellow raisins Whisk together the oil, lemon juice, and salt and pepper to taste in a large salad bowl. Add the washed and dried greens, pine nuts and raisins to the bowl and toss until the lettuces are evenly coated with the dressing. Divide the salad among 4 plates and serve immediately. Serves 4

1/4 cup olive oil 4 medium garlic cloves, minced 1/2 tsp hot red pepper flakes or to taste 1 28 oz. can whole tomatoes, drained and chopped 20 large olives (either black or green), pitted and chopped salt 1 lb. spaghetti 1. Get some water going to cook the pasta. This sauce will be done by the time the water comes to a boil and you cook the spaghetti. 2. Heat the oil in a large skillet. Add the garlic and hot pepper flakes and saute over medium heat until the garlic is golden, about 2 minutes. add the tomatoes and olives to the pan. Simmer, occasionally using a spoon to break apart the tomatoes, until the sauce thickens, about 15 minutes. Add salt to taste. (Olives are usually quite salty, so the sauce might require very little). 3. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the tomatoes sauce. Mix well and transfer portions to pasta bowls.

1 cup flour 1/2 cup salt 2 tsp cream of tartar 1 TBS oil 1 cup water food coloring Mix together and stir over low heat in aluminum pot until mixture pulls away from the sides of the pot. Turn out on wax paper and knead until smooth. Add coloring of about 10 drops to whole batch or divide batch and color as desired. Store in air tight container.

1/2 cup Elmer's white glue 1 1/2 cups of water 1/2 tsp of borax powder two bowls large spoon 1. Pour the glue into a bowl. Add 1/2 cup of water to the glue and stir well. 2. Pour one cup of water into the second bowl. Add borax and stir well. 3. Slowly pour the glue mixture into the borax mixture while stirring. 4. Keep stirring until you notice some of the mixture forming a stringy blob. 5. Not all the mixture will become part of this blob. Remove the blob. You can throw out the unmixed glue water later. Pinch and smoosh it with your hands until it stays together like a smooth, oozing ball of slime. 6. Have fun playing with your slime. When you are done, put it in an airtight container and save it to play with again. Caution: Be sure to have an adult help you and don't get the ingredients in your eyes or mouth. It is a good idea to wash your hands when you are finished making or playing with your slime.

You can double the recipe and freeze the extras 1 1/2 cup water 1/2 cup vegetable oil 2 eggs 1/4 cup crunchy peanut butter 2 TBS vanilla 2 1/2 cups whole wheat flour 3/4 cup unbleached flour 1 cup cornmeal 3/4 cup rolled oats Preheat the oven to 400F. In a medium bowl, mix together the water, oil, eggs, peanut butter and vanilla. In the bowl of an electric mixer, combine the dry ingredients. Pour the wet mixture into the dry ingredients and beat with an electric mixer until smooth. (I usually mix the wet with hand mixer and then add the dry and continue mixing - the dogs don't complain). Roll the dough into a ball and place it on a sheet of floured wax paper. Roll or pat out the dough to a thickness of 1/4 o 1/2 inch. Cut the dough with a cookie cutter (preferable one shaped like a dog biscuit) and place the biscuits on an ungreased cookie sheet. Bake for 20 minutes. Turn off the heat and leave the biscuits in the oven for one hour. (I just bake them until they are startin...

5 lbs. McIntosh or Macoun apples grated zest of 1 orange grated zest of 1 lemon 2 TBS freshly squeezed orange juice 2 TBS freshly squeezed lemon juice 1/2 cup granulated sugar 2 tsp ground cinnamon 1 tsp ground nutmeg For the topping: 1 1/2 cups all-purposed flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 tsp kosher salt 1 cup oatmeal 1/2 lb. cold unsalted butter, diced Preheat oven to 350F. Butter a 9x14x2 inch oval baking dish Peel, core, and cut the apples into large wedges. Combine the apples with the zest, juices, sugar and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachments. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.

2 egg whites 1/4 tsp salt 3/4 cup sugar 1/2 cup chocolate chips Preheat oven to 375F. Beat egg whites and salt until stiff. Slowly add sugar, fold in chips. Drop by teaspoons on greased cookie sheet. Turn oven off and let sit for at least 4 hours undisturbed. may add food coloring for festive appearance.

Approximately 300 (I usually do half a batch, which is plenty) 2 sticks and 5 TBS margarine or butter at room temperature 2 cups sugar 1/2 cup of Sirap (This is Swedish sirap, you can probably use corn syrup) 1 TBS ground ginger 2 TBS ground cinnamon 1 TBS ground cloves 2 tsp ground cardamom 1 TBS baking soda 7 fluid oz. of water 6 1/4 cups all-purpose flour Mix margarine or butter, sugar and sirap smoothly in a mixing bowl. Next mix in the spices and the baking soda and then the water and most of the flour. Knead the dough on a table and mix in the rest of the flour. Cover the dough with aluminum foil and let the dough rest in the refrigerator for at least 24 hours. Take the dough piece by piece from the refrigerator. Work the dough smooth with your hands, lightly flour the work surface and roll the dough thin with a rolling pin. Use cookie cutters to take out cookies and put them on a cold greased cookie sheet or cover the cookie sheet with parchment paper. Bake at 390-440F for 4-5...

Makes 2 loaves 3 1/2 cups all-purpose flour 2 tsp baking soda 1 1/2 tsp salt 2 tsp cinnamon 2 tsp nutmeg 3 cups sugar 4 eggs, beaten 2 cups of fresh pumpkin 1/2 cup water 1 cup vegetable oil 1 cup chopped pecans Preheat oven to 350F. Combine flour, soda, salt, cinnamon, nutmeg, and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9X5 inch loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.

Makes about 4 dozen 2-inch cookies. Published March 1, 2001. From CooksIllustrated.com The dough, en masse or shaped into balls and wrapped well, can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room temperature before baking. Ingredients 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces) 1/4 teaspoon table salt 3/4 teaspoon baking soda 8 tablespoons unsalted butter (1 stick), melted and cooled 1/2 cup granulated sugar 1/3 cup packed light brown sugar 3 tablespoons light corn syrup 1 large egg yolk 2 tablespoons milk 1 tablespoon vanilla extract 3/4 cup semisweet chocolate chips (about 4 1/2 ounces) Instructions 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. Sift flour, salt, and baking soda onto large sheet of parchment paper; set aside. 2. In bowl of standing mixer fitted with paddle attachment, beat melted butter, granulated sugar, brown sugar, and corn syrup at low s...

right from the back of a Duncan Hines box 1 box mix 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs Preheat oven to 350F for metal or glass pans. 325F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly (use baking cups for cupcakes). Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately. Bake following the chart below. Add 35 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting. 2 8-inch ~ 35-38 min. 2 9-inch ~ 30-33 min. 13 X 9 inch ~ 35-38 min. bundt ~ 45-50 min. 24 cupcakes ~ 19-22 min. Lower fat recipe: Prepare and bake following the directions above except use 1 cup water, 1/3 cup unsweetened apple sauce and 3 eggs. Reduce baking time 1-2 minutes.

3 cans buttermilk biscuits 1 cup gran. sugar 1 tsp cinnamon (or more) 1 cup brown sugar 1 stick margarine Mix gran. sugar and Cinnamon together. Cut biscuits into quarters. Toss in sugar and cinnamon mixture. Then toss into a well greased tube or bundt pan - do not arrange. Sprinkle brown sugar over top. Melt margarine and pour over top. Bake 35 min at 350F. Remove from pan after 3 min. or turn out immediately. Pick & eat

For tea sandwiches, spread thin slices with cream cheese or butter. 2 1/2 cups all-purpose flour 1 cup sugar 3 1/2 tsp baking powder 1 tsp salt 3 TBS salad oil 1 1/4 cups milk 1 egg 1 cup finely chopped nuts Heat oven to 350F. Grease and flour 9X5X3 inch loaf pan or two 8 1/2 X 4 1/2 X 2 1/2 inch loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing. Variations: - Apricot Nut bread: Decrease milk to 1/2 cup; add 4 tsp grated orange peel, 3/4 cup orange juice and 1 cup finely chopped dried apricots - Banana Nut Bread: Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas ( 2 to 3 medium) - Date nut bread: Add 1 cup cut-up dates - Orange nut bread: Decrease milk to 1/2 cup; add 4 tsp grated orange peel and 3/4 cup orange juice - Prune nut bread: Decrease milk ...

Recipe courtesy Gale Gand Prep Time: 20 min Cook Time: 1 hr 10 min Ingredients 1 cup vegetable shortening 2 eggs 1 1/2 cups sugar 1 teaspoon cocoa powder 2 ounces red food coloring 2 1/2 cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon vinegar White frosting, recipe follows White Frosting: 2 tablespoons flour 1 cup milk 1 cup unsalted butter 1 cup confectioners' sugar 1 teaspoon vanilla extract Directions Preheat oven to 350 degrees F. In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooli...

Submitted By: Rene Prep Time: 25 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 2 Hours 55 Minutes Servings: 18 "Easy to make and delicious too!" Ingredients: 1 (18.25 ounce) package chocolate cake mix 2 pints part-skim ricotta cheese 3/4 cup white sugar 1 teaspoon vanilla extract 4 eggs 1 (3.9 ounce) package instant chocolate pudding mix 1 cup milk 1 (12 ounce) container frozen whipped topping, thawed Directions: 1. Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside. 2. Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter. 3. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan. 4. Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake. ALL RIGHTS RESERVED © 2009 Allrecipes.com

1/3 cup peanut butter 1/3 cup grape nuts 8 oz. cool whip lite 1 sm. pkg. sugar free, FF choc. pudding 8 oz. cont. Stonyfield choc. yogurt mix all ingredients Press into 8X8 pan freeze 2 hours 9 servings 2 pts each

For the pastry (2 parts) 2 cups all-purpose flour 1/4 cup granulated or superfine sugar 1/2 tsp kosher salt For the filling (1 tart) 1 1/2 lbs. McIntosh, Macoun, or Empire apples 1/4 tsp grated orange zest 1/4 cup all-purpose flour 1/4 cup granulated or superfine sugar 1/4 tsp kosher salt 1/4 tsp ground cinnamon 1/8 tsp ground allspice 4 TBS cold unsalted butter (1/2 stick), diced For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Be careful; the blades are sharp. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap with plastic and refrige...

from Aunt Kirsti 1 tsp water 1 egg white 16 oz. whole pecans 1 cup sugar 1 tsp cinnamon 1 tsp salt Beat the water and the egg white until it is frothy. You want it to be somewhat stiff but not completely dry. Mix all of the remaining ingredients together except the pecans. Coat the pecans with the egg white & add the sugar mixture. Coat well. Spread it out on a cookie sheet & bake for 1 hour at 225F. Stir the nuts a couple of times during the hour, every 20 minutes or so, but keep the nuts spread out. Let them cool before you remove them from the pan. They store well in Christmas tins.

2 16 oz. cans re fried beans 1 pkg taco seasoning 1 6 oz. pkg frozen avocado dip 1 8 oz. container sour cream 1 can sliced black olives 2 medium tomatoes, chopped chilies shredded pepper 8 oz. pkg. mont jack cheese garnish with cilantro Combine beans & seasoning Layer 5 ingredients over chill for 8 hours, serve with chips

2 cans artichoke hearts 1 package shredded Swiss cheese 1 - 1 1/2 cup mayonnaise 1/2 vidalia onion oregano salt & pepper dill Bake at 400F for 30 min

House & Garden Drink Guide November 1973 Yield: Makes about 100 servings 2 gallons Zinfandel 1 cup brandy 1/2 cup Cointreau 2 quarts orange juice 2 cups lemon juice 1 cup superfine sugar 12 to 16 ice cubes 2 quarts chilled club soda 3 oranges, thinly sliced 3 lemons, thinly sliced Thoroughly chill all ingredients. Pour the wine, brandy and Cointreau into a large punch bowl. Stir orange and lemon juice with the sugar until sugar has dissolved. Then add to bowl and stir to blend. Add ice cubes and soda and garnish with fruit slices. Serve in 4-ounce punch glasses or wineglasses. Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

1 8 oz. brick cream cheese 1 TBS wasabi paste, more or less to taste 3 scallions, finely chopped 1 TBS sesame seeds, toasted if you have time soy sauce, to taste 1 pkg Ka-Me rice crackers Split the cream cheese in half lengt-wise (like 2 pieces of sandwich bread). Spread half the wasabi paste on one side of the cream cheese. Sprinkle half the scallions and sesame seeds over the wasabi. Place the other half of the cream cheese on top and repeast the process. Put cream cheese on serving platter. Pour a puddle of soy sauce around the bottom of the cream cheese and serve crackers on the side. All of this is to taste. If you like more or less wasabi, scallions, or sesame seeds, it doesn't matter. Also, you can get the wasabi powder form in the spice aisle and mix it with water to form the paste.

From "The Moosewood Cookbook" 1 medium eggplant 2 medium cloves garlic, minced 1/4 cup fresh lemon juice 1/4 cup sesame tahini 1/4 tsp salt black pepper and cayenne, to taste olive oil minced parsley Preheat oven to 350F. Lightly oil a baking sheet. Slice the eggplant in half lengthwise, and place face-down on the baking sheet. Bake for 30 minutes until very tender. Cool until it's comfortable to handle. Scoop out eggplant pulp, and discard the skin. Place the pulp in a food processor or blender, and add the garlic, lemon juice, tahini, and salt. Puree until smooth. (Another alternative is to mash by hand, leaving the eggplant a little chunky). Transfer to a serving dish, cover tightly, and chill. Drizzle the top with a little olive oil and sprinkle with minced parsley just before serving. Serve with crackers or pita bread.

Any leftover vegetables from this recipe can easily become the base for a soup or stew. Just brown beef stew meat, and add a little beef broth. 1 (9-ounce) fennel bulb with stalks 2 cups (1/2-inch) cubed peeled butternut squash 1 1/2 cups (1-inch-thick) slices parsnip 1 1/2 cups (1-inch-thick) slices carrot 1 tablespoon olive oil 1 1/2 teaspoons chopped fresh rosemary 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash freshly grated nutmeg Cooking spray 1/3 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano cheese (optional) Preheat oven to 425°. Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray. Bake at 425° for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired. Yield: 6 servings (serving size: about 3/4 cup veget...

from Padma Lakshmi 2 lb. zucchini, chopped 2 fresh bay leaves 8 TBS (1 stick) butter, sliced 1/2 cup snipped fresh dill 1 1/2 cups grated mild cheddar cheese 3 oz. soft goat cheese 1 large egg, well beaten 1 cup crushed saltines (about 20 crackers) 10 additional whole crackers 1/2 cup canned or fresh cooked sweet corn kernels 1/4 tsp cayenne salt and freshly ground black pepper Boil the zucchini and bay leaves in water for 15 to 20 minutes. Drain and discard the bay leaves. Preheat the oven to 350F. Scatter the butter slices in a 9-inch flat baking or gratin dish. Add the zucchini to the butter, mashing it in. Stir in the dill. Add 1 cup of shredded cheddar to the zucchini and continue to stir. Add he goat cheese, beaten egg, crushed saltines (reserving the 10 whole crackers for the top crust), sweet corn, and cayenne. Crumble the reserved crackers into a bowl and mix with a 1/2 cup f cheddar cheese. Sprinkle this over the top to form a crust. Cover the dish with aluminum foil and ...

2 cups fresh or frozen corn 2 cups edamame (one box frozen) 1/3 cup heavy cream 1 TBS butter salt and white pepper to taste fried onions Cook beans in boiling salted water for 6 to 8 minutes until tender. Add the corn, simmer until both veggies are tender. Drain well. Add cream, butter, salt and pepper and heat through. Some people add 1 tsp sugar but I think the summer corn is sweet enough. Top with fried onions.

Recipe courtesy Tyler Florence Prep Time: 5 min Cook Time: 20 min Serves: 6 to 8 servings Ingredients 3 pounds spinach 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 cloves garlic, lightly smashed 3/4 cup heavy cream 1 teaspoon freshly ground nutmeg 1/4 cup freshly grated Parmesan Kosher salt and freshly ground black pepper Directions Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach is wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Coo...

Serves 8-10...this version uses canned black beans and can be made the night before. 6 oz. smoked bacon, finely diced 1 cup diced yellow onion 4 cloves garlic, finely chopped 6 cachucha chilies, finely chopped (I couldn't find these) 2 jalapeno chilies, finely chopped (I doubled up on these) 8 oz. chorizo, diced (I used spicy chorizo) 1/2 cup ketchup 1/4 cup American-style yellow mustard 1 tsp Coleman's mustard powder 1/2 tsp ground ginger 1/2 cup dark rum 2 TBS brown sugar 1/2 cup light molasses (I think I used dark) 1 TBS Tabasco sauce 2 TBS Worcestershire sauce 3 cans black beans rinsed and drained 1. In a large sauce pan over medium heat, cook the bacon stirring continuously with a wooden spoon until the bacon is brown and crispy. Do not drain the fat and add the onion, garlic, cachucha chiles, and jalapeno. Lower the heat and continue to cook 5 or so minutes until the onions become translucent. Add the chorizo, ketchup, mustard, mustard powder, ginger, rum, brown sugar...

Ingredients: 1 cup chicken or vegetable broth (optional) 1/8 cup olive oil 2-3 garlic cloves (chopped) 1 tsp salt (optional) 2 shallots (chopped) 2 containers of brussel sprouts (cut in half) 1/2 cup crispy onions Directions: In a large skillet, saute garlic in olive oil and then add shallots. Add brussel sprouts and chicken broth. Cover and cook on high for 15 minutes. When brussel sprouts are done, add crispy onions. 8 1/4 = 4 pts

Submitted By: USA WEEKEND columnist Pam Anderson Servings: 8 "Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead." Ingredients: 1 1/2 cups whole milk 4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid 3 large garlic cloves, minced 2 tablespoons butter 3 tablespoons all-purpose flour 1/2 cup grated Parmesan cheese 1/2 teaspoon ground nutmeg Salt and ground black pepper Directions: 1. Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic. 2. Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minut...

Printed from COOKS.COM 3 tbsp. butter 4 tbsp. flour 1 1/4 tsp. salt 1 c. whole milk 1/2 c. sour cream - can be low-fat 2 tbsp. butter 2 tbsp. onion, minced 1/4 c. water 20 oz. frozen spinach, chopped 1/4 c. Parmesan cheese Melt 3 Tbsp. butter in a small saucepan on Med-Low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase the heat to Medium. Constantly stir with a whisk until mixture is thick and smooth. Remove from heat and set aside. Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked. When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended. Serves 6

1 avocado 1 tomato 1/2 red onion garlic 4-5 add Tabasco Worcestershire lemon juice cilantro seasoned salt

4 cups mashed potatoes 1 stick of butter 2 tsp sugar 2 tsp salt Add butter, sugar and salt to potatoes and mash. Let cool! 2 cups or more flour so its not sticky. 10# potatoes 1# butter 5# flour

from: Kate Filaski 4 TBS butter 1 lb. carrots, thinly sliced 1 tsp sugar 1/2 tsp salt 1/4 cup marsala Melt butter. Add carrots, stir until coated. Add sugar, salt, then stir in marsala. Simmer 4-5 minutes. Pour in enough water to barely cover. Cover and cook on medium low until tender. Remove cover & cook until liquid is almost completely reduced.

5 cups water 3/4 tsp salt 1 cup dry polenta 2 1/2 TBS butter 1/4 tsp freshly ground black pepper Combine 5 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and simmer 20 minutes or until mixture of thick, stirring often. Remove from heat. Stir in butter and pepper. Yield: 6 servings (serving size 2/3 cup) Calories: 149, Fat 4.7g, Fiber 2.7g Cooking Light, October 2007 Points - 3

1 1/2 cups uncooked quinoa, rinsed and drained 3 cups water 1 cup diagonally cut snow peas 3/4 cup (3 oz) diced fresh mozzarella cheese 1/2 cup chopped red onion 1/2 cup chopped seedless cucumber 1/4 cup chopped fresh mint 2 TBS chopped fresh basil 1 pint cherry tomatoes, halved 1 tsp grated lemon rind 1/4 cup fresh lemon juice 4 tsp extra virgin olive oil 1 1/2 TBS Dijon mustard 3/4 tsp kosher salt 1/4 tsp freshly ground black pepper 1/4 tsp hot pepper sauce (such as Tabasco) Heat a medium saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes or until toasted, stirring frequently. Add 3 cups water to pan; bring to a boil. Cover, reduce heat, and cook 15 minutes or until tender. Fluff with a fork; cool. Place quinoa in a large bowl. Add peas and next 6 ingredients (through tomatoes) Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture; toss gently to coat. Yield: 6 servings (serving size 1 1/2 cups) Calori...

Serves 6 to 8 as a side dish. Published September 1, 2003. From Cook's Illustrated Unlike a nonstick skillet, a traditional skillet will allow the bacon to form caramelized bits on the skillet bottom. This will result in a richer tasting dressing and a more flavorful salad. Ingredients 2 pounds medium red potatoes (1 to 2 inches in diameter), unpeeled, scrubbed, and halved if smaller or quartered if larger Table salt 8 ounces bacon (about 8 strips), cut crosswise into 1/2-inch pieces 1 medium onion , chopped fine (about 1 cup) 1/2 teaspoon sugar 1/2 cup white vinegar 1 tablespoon whole-grain German-style mustard 1/4 teaspoon ground black pepper 1/4 cup chopped fresh parsley leaves Instructions 1. Place potatoes, 1 tablespoon salt, and water to cover in large saucepan or Dutch oven, bring to boil over high heat, then reduce heat to medium and simmer until potatoes are tender (thin-bladed paring knife can be slipped into and out of potatoes with little resistance), about 10 minu...

Makes 24 jars - need 2 large pots 15 bags cranberries 8 jars Mandarin oranges 2 boxes brown sugar (use 1 1/2) 1 large (2#) bag nuts (pecans/walnuts) cinnamon (2 parts) nutmeg (1 part) cloves (1 part) simmer with little water - stir until pop-almost liquid (1 1/2 hrs) add sugar, spices, nuts & oranges To Make 3 Jars 3 bags of cranberries 2 lg cans Mandarin oranges 1/2 cup+ brown sugar 7 oz. pecans or walnuts 1 teaspoon cinammon 1/2 teaspoon nutmeg 1/2 teaspoon ground cloves

1 small box cherry jello 3/4 cup boiling water 1 can whole cranberry sauce 1 small can crushed pineapple (in juice) Dissolve jello in water, set pt. way, drain pineapple, mix all ingredients 1 large container sour cream 1 small box raspberry jello 3/4 cup boiling water 1 box frozen raspberries dissolve jello in water, let set part way - mix together Use 7X 11 pan

16 oz. broad noodles 4 TBS butter or margarine 4 eggs, well beaten 1 cup sugar 1 pint sour cream 1 tsp salt 16 oz. cream cheese 2/3 cup milk 2 tsp vanilla 1 1/2 cups raisins (optional) Boil noodles and drain. Add butter and cream cheese to noodles and mix. In another bowl, blend remaining ingredients. Combine with noodle mixture. Bake in greased pan at 350F for 45 minutes.

2 cans whole berry cranberry sauce 1 small can crushed pineapple, drained 1 apple, peeled and grated 1 large (6 oz.) package red jello (I use red cherry) 2 cups boiling water Dissolve Jello in boiling water. In another bowl, combine the remaining ingredients. Add jello. Pour into mold and refrigerate until firm.

2 lbs. of ground beef/turkey - drawn & cool 1 head of iceberg lettuce, cut into small pieces 2 tomatoes (diced) 1 onion (diced) 2 cups of cheddar cheese or any other cheese you prefer grated 1 can kidney beans 1 large bottle of Catalina salad dressing 1 large bag of Doritos (crushed) Mix all ingredients together and enjoy! Great pot-luck dish

From the Palm Restaurant 1 lb green beans, ends trimmed 1 lb ripe beefsteak tomatoes, cored and roughly chopped into 1/2 inch chunks, including seeds and juice 1 medium onion, cut into 1/2 inch dice 3/4 cup basic vinaigrette 1/4 lb bacon, cooked until crisp, then drained 6 jumbo (U-12) shrimp or 12 medium shrimp, cooked, peeled, and cut into 1/2 - inch lengths In a saucepan of rapidly boiling salted water, cook the green beans for 4 minutes. Drain immediately, and rinse under abundant cold water until the beans stop steaming. Shake to remove excess water; then spread on a double thickness of paper towels to dry briefly. Ct into 1 1/2 inch lengths. In a large bowl, combine the beans, tomatoes, onion, and 1/2 cup vinaigrette. Toss until evenly coated, adding the remaining vinaigrette only if necessary. Mound on chilled salad plates. Crumble an equal amount of the bacon over each salad, and scatter with a few pieces of the shrimp. Serve at once. Variation for the West Coast Gigi: G...

For Salad: 3/4 lb. watercress, coarse stems discarded (about 4 cups loosely packed) 1 large or 2 firm-ripe mango, peeled, pitted, and cut into small slices 1 avocado peeled and cut into small slices 1/2 a large Jicama, peeled and cut into small sticks Add the watercress to a large bowl and toss with dressing. Do not dress the salad. Lay the additional ingredients on top of watercress and spoon over some additional dressing Serves 4 Cilantro Lime Dressing 1/4 cup fresh lime juice (about 2 large limes) 1/4 cup olive oil 1.5 TBS honey 2 TBS finely chopped fresh cilantro (or more to taste) 1 garlic clove, peeled and minced 1 tsp chopped jalapeno pepper (use canned for less heat) - optional Mix dressing ingredients in Tupperware container with a tight fitting lid. Shake very well to combine.

from Patti Owens 4 granny smith apples, diced 1 stalk celery, cut into small pieces 2 scallions dried cranberries chopped pistachios dressing: 6 TBS light olive oil (avocado oil is best) 3 TBS resp. vinegar 1 tsp. dijon mustard 1/2 tsp. salt white pepper

2 lbs. frozen hash browns - thaw 2 cups grated cheddar cheese 2 cups sour cream 1 can cream of chicken soup 1 medium onion chopped 1/2 tsp. salt 1/2 tsp pepper Combine all of those ingredients, then top with: 1 cup seasoned bread stuffing 1/2 cup butter

1 pkg frozen hash brown mix together: 1 pt. whipping cream 1 stick melted butter then pour over hash browns 2 cup Swiss cheese salt & pepper paprika Bake for 1 hour - 350F

5-6 1/2 cups all-purpose flour 1 cup quick cooking oats 2 tsp salt 2 pkgs active dry yeast 1 1/2 cups water 1/2 cup honey 1/3 cup butter or margarine 2 eggs 1 TBS water 1 egg white Oatmeal Place 5 cups flour, oats, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix for 30 seconds. Combine water, honey and butter in saucepan; heat to 120F to 130F. On speed 2, slowly add warm liquids to flour mixture, about a minute. Add....and mix an additional 1 minute. Continue on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and clean side of bowl, about 3 minutes. Knead on speed 2 for 7 to 10 minutes or until dough is smooth and elastic. Place in greased bowl, turning to grease top. Cover, let rise in warm-place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Divide dough in half. Shape each half into a loaf. Place each loaf in a greased 8 1/2 X 4 1/2 X 2 1/2 inch bread pan. Cover; let rise in warm place, free from draft...

1 pkg medium noodles (16 oz) 1 container cottage cheese (16 oz) 1 container cream cheese (12 oz) 3 TBS sour cream 1/2 cup sugar pinch of salt 1 to 1 1/2 cups milk 2 eggs 2-3 TBS margarine Directions: Cook noodles until tender and drain Mix all other ingredients together and then add noodles Grease bottom of 9X13 pan. Place all ingredients in the pan and level. Bake 350F for 1 hour or until golden brown Place aluminum foil under pan to catch spills

Ingredients - 1 1/2 pounds new potatoes, evenly sized - 1 TBS olive oil - kosher salt - 1/2 tsp dried mixed herbs - freshly ground black pepper Preparation: Preheat oven to 425 degrees. Combine oil and herbs in a bowl. Toss scrubbed new potatoes in the oil and place on a baking tray. Season with salt and pepper. Roast potatoes for 40-45 minutes until tender, turning occasionally. If you are roasting the potatoes in the same oven as a roast chicken, place them in the oven 30 minutes before you expect the chicken to be done. Once the chicken is cooked and out of the oven, turn up the heat to 450F so the potatoes can become crisp on the outside. Serves 4 Per Serving: Calories 168, total fat 3.6g, Fiber 2.7g

POINTS® Value: 2 Servings: 4 Level of Difficulty: Easy Course: side dishes Subscriber built RECIPE Ingredients 3 slice(s) cooked bacon 1 pound(s) Brussels sprouts 1 medium onion(s) 1/4 cup(s) water 1 tsp Durkee Pepper, Black Ground 1/2 cup(s) shredded fat-free cheddar cheese Instructions Fry bacon in a wok or skillet until crisp; remove bacon, reserve drippings. Add brussel sprouts and onion to wok; stir-fry at medium high (325 degrees) for 5 minutes, stirring constantly. Add water; cover, reduce heat to low (200 degrees) and cook 5 minutes. Remove from heat; stir in bacon and pepper. Spoon into a lightly greased 1 quart casserole; sprinkle with cheese. Bake at 450 degrees until cheese melts. © 2009 Weight Watchers International, Inc.

From: Fine Cooking Magazine Makes 8 servings Time: 1 hr. 30 min. 2 large lemons 8 large artichokes 1 TBS flour 1 tsp salt 1 whole bay leaf oil from gratin dish 1/3 cup dry white wine salt to taste fresh ground black pepper to taste 3 TBS fresh parsley chopped 2 tsp fresh marjoram chopped 2 cloves garlic minced 1/4 cup grated Parmesan cheese 1/4 cup fresh bread crumbs 4 TBS extra virgin olive oil - Squeeze the juice from one of the lemons into a large bowl and add 3 cups of water - Trim and quarter the artichokes: scrape out the choke if necessary. As you work, drop the finished pieces into the acidulated water. - Squeeze the juice from the remaining lemon into a large, nonreactive saucepan. Add about 8 cups of water, the flour, salt and bay leaf, and bring to a boil. - Drain the artichokes and add them to the boiling liquid. Cook until the artichokes are tender-firm, about 10 minutes. Drain. - Heat the oven to 375F. Lightly oil a 2-qt. gratin dish. - In a bowl, toss the artichokes...

1 pkg chicken flavored Rice A Roni 12 large black olives - sliced 4 green onions - chopped 1 small green pepper - optional 1/3 C. mayonnaise 2 jars (6 oz.) marinated artichokes 1/3 cup artichoke marinade 1 tsp curry powder 1 cup sweet peas or pea pods Prepare rice per package instructions. Slice olives, onion, green pepper Chop artichokes Mix ll ingredients Chill Chicken may be added to the recipe

Ingredients: 1 head each of green and red leaf lettuce, washed and torn into bite-size pieces 1 small bunch of seedless grapes, washed and cut in half 1 orange, peel and remove white membrane; slice in thing rings and cut the rings in half 1 cup of walnut pieces 1/2 medium red onion, sliced into thin rings and then cut in half 1/2 cup of crumbled Gorgonzola 1 lb. of boneless, skinless chicken breasts, marinated in vinaigrette (recipe follows) Vinaigrette: 1 packet of "good Seasons Italian Dressing" mix 1/4 cup of white wine vinegar 1/2 cup of olive oil Follow directions on the packet using the white wine vinegar and the olive oil Directions: 1. Prepare the vinaigrette and marinate the chicken for at least two hours. Grill the chicken and when cool slice it into bite size pieces. 2. Combine all the ingredients in a serving bowl and toss.

POINTS® Value: 3 Servings: 6 Preparation Time: 15 min Cooking Time: 5 min Level of Difficulty: Easy Sweet potatoes aren't just for Thanksgiving anymore. We used them to put a spin on our potato salad, that all-American picnic side dish. Ingredients 2 large sweet potato(es), peeled and cut into chunks (about 1 1/4 lbs) 3 Tbsp reduced-calorie mayonnaise 3 Tbsp fresh lemon juice 1/4 tsp five-spice powder 1/4 cup(s) chopped walnuts, toasted 1/2 cup(s) currants 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste Instructions Steam sweet potato chunks until tender, about 5 minutes; cool to room temperature. Whisk together mayonnaise, lemon juice and five-spice powder. Pour over sweet potatoes and toss gently. Add walnuts and currants; toss. Season to taste with salt and pepper. Yields about 3/4 cup per serving. © 2009 Weight Watchers International, Inc.

POINTS® Value: 2 Servings: 4 Preparation Time: 16 min Cooking Time: 10 min Level of Difficulty: Easy Serve this side dish to celebrate the Jewish New Year. While it's not the traditional simmered sweet potatoes, prunes and carrots, it's equally delicious. Ingredients 2 medium corn on the cob, kernels removed (or 1 cup frozen, thawed corn kernels) 1 cup(s) Green Giant Butter Sauce Vegetables Baby Lima Beans, Frozen 1 medium shallot(s), minced 5 tsp apple cider vinegar, divided 2 tsp honey 1 tsp thyme, fresh, chopped 1/4 tsp table salt 1/4 tsp black pepper Instructions Bring 4 cups of water to a boil in a medium pot. Add corn and lima beans and cook until vegetables are tender, about 10 minutes; drain well. Spoon corn and beans into a medium bowl; add shallot. In a cup, stir together 4 teaspoons of vinegar, honey, thyme, salt and pepper; pour over vegetables and toss well. Toss with additional teaspoon of vinegar if desired. Yields about 1/2 cup per serving. Notes This recipe...

Serves 4 to 6 from Barefoot Contessa 5 ears corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 TBS cider vinegar 3 TBS good olive oil 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper 1/2 cup chiffonade fresh basil leaves In a large pot of boiling slated water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. (Don't substitute frozen corn; it doesn't have the texture or flavor needed)

In a bowl add: 4 heads (2 bunches - 2 heads each bunch) chopped fairly small 1/2 cup raisins 1 cup shredded cheddar cheese 1/2 jar Hormel bacon bits or to taste 1/2 cup chopped onion Dressing: 3/4 c. mayonnaise ( I use Hellman's Light) 1/4 cup sugar (I go light on the sugar - don't even use 1/4 cup) 2 tsp. white vinegar Pour over broccoli, mix and refrigerate 4-6 hours or overnight.

1 cup slivered almonds 2 pkgs ramen beef noodles (put aside beef flavoring packets for dressing) - toast on a cookie sheet until golden 1 cup hulled sunflower seeds Combine toasted almonds, toasted noodles, and sunflower seeds with 1 bunch of scallions chopped 3 bags of coleslaw Dressing: 2 packets of beef seasoning 1 cup olive oil 1/2 cup sugar or splenda 1/3 cup rice vinegar Combine all ingredients and toss with dressing just before serving. Add chicken if desired.

1/2 box noodles (like Spaghetti, egg noodles, lo mein noodles) canola oil baby carrots (cut into thin shreds) frozen peas Chinese bean sprouts 1/2 tsp salt 1/2 tsp sugar 1/2 tsp cornstarch 1/2 tsp sesame oil 1 TBS soy sauce Cook the noodles according to the package instructions. Drain and rinse under cold water until cool. Heat canola oil in a wok or skillet . Saute carrots and peas for approx. 1 minute. Add drained noodles and bean sprouts. Blend together the remaining ingredients and pour over the noodles and vegetables. Stir fry until thoroughly heated and serve. You can use any combo of veggies - onions, mushrooms, snow peas, cucumber, spinach, etc. You can also add chopped leftover chicken, etc.

1 1/2 TBS melted shallots 2 tsp dijon-style mustard 1 tsp honey 1 1/2 TBS red-wine vinegar 4 TBS olive oil 3 bunches of watercress, coarse stems discarded & the tender sprigs rinsed and spun dry (about 9 cups packed loosely) - In a small saucepan whisk together the shallot, the mustard, the honey, the vinegar, and salt and pepper to taste. - Add the oil in a stream, whisking, and whisk the dressing until it is emulsified - Heat the dressing over moderately low heat, whisking occasionally, until it is hot and in a bowl toss it with the watercress. Serves 8

12 oz. flat Italian onions or peeled shallots 6-8 oz. San Daniele ham or thinly sliced parmaham (prosciutto) 4 oz. mature pecorino romano cheese 1/4 c. extra virgin olive oil 1 tsp brown sugar 1 tsp thyme leaves 1/4 c balsamic vinegar salt & coarsely crushed peppercorns Heat oil, and stir in onion. Cover and cook over a medium heat 5 minutes. Add brown sugar, thyme leaves, salt & pepper and 2 TBS water. Cover pan and cook slowly, stirring occasionally for 30-35 minutes or until liquid caramelizes slightly & onions are soft with a little color. Add balsamic vinegar to pan, stir well & remove it straight away from the heat. Cool. Can be prepared to this point in advance and stored in an airtight jar in the fridge. Before serving, heat oven to 350F and place onions in a shallow lidded casserole for 15 minutes. Afterwards arrange them on a plate with a bit of the dressing spooned over it. Lay ham over the onions and use a potato peeler to shave the pecorino over...