Rosy Salad by CK
1 c. chopped pecans
1 can sweetened condensed milk
1 can cherry pie filling
12 oz. container Cool Whip
2 cups miniature marshmallows
Stir all ingredients and chill for 6 hours prior to serving. Can use blueberries or strawberries in place of cherries. Some even add 1 can crushed pineapple, drained




Orange Tapioca Salad by BDM
Drain the juice from 1 (15 oz) can mandarin oranges
Drain and reserve juice from 1 (20 oz) can pineapple chunks
Add enough water to the pineapple juice to make 3 cups
Mix 1 (3oz) pkg vanilla tapioca pudding mix
and 1 (3oz) pkg orange tapioca pudding mix into the liquid
in a heavy saucepan. Cook until the tapioca is thick and clear,
stirring constantly. Let cool. Meanwhile, dissolve
1 (3 oz) pkg peach jello in 1 c boiling water. Let cool until syrupy.
When both mixtures are cool, mix together and add drained fruit.
Fold in 4 sliced bananas. Chill.

Strawberry Shortcake by BDM

Clean and crush 1 qt strawberries
Mix in ½ c sugar, let stand at least 1 hour
Stir together: 2 c flour
2 T sugar
3 t baking powder
1 t salt
Cut 1/3 c shortening into flour mixture until it resembles fine crumbs. Stir in ¾ c milk until just blended. Gently smooth dough into a ball on a floured surface. Knead 20 to 25 times. Roll to ½ inch thickness, cut with floured 3 inch cutter. Place about 1 inch apart on ungreased baking sheet. Bake at 450˚ for 10 to 12 minutes. Will be golden brown. Split crosswise. Fill and top with strawberries, ice cream and whipped topping.

Capt'n Crunch French Toast by CK

3 large eggs
2 1/2 tablespoons white sugar
1 cup heavy cream
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 package (14 oz) Cap'n Crunch, crushed
6 thick slices egg bread (Challah)
2 tablespoons butter
Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish, set aside. Dip the egg bread into the egg mixture, two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per isde. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper. Melt the butter in a non-stick skillet over medium-high heat. Cook the French Toast in the hot pan until golden on both sides, about 3 minutes per side

SPINACH, MUSHROOM AND BACON FETTUCINE by CK

12 ozs. whole wheat fettucine
6 slices bacon, cut in 2-inch pieces
1 medium onion, chopped
8 ozs. fresh mushrooms, sliced
1 clove garlic, chopped
8 oz. package low fat cream cheese, cut into small pieces
1/2 cup skim milk
10 oz. bag fresh pre-washed baby spinach
1 small tomato, diced
grated parmesan cheese

Cook fettucine according to package directions. Meanwhile, fry bacon in large nonstick skillet until crisp; drain on paper towels and set aside. Wipe out skillet. Place 1 tablespoon bacon grease back in skillet; add onion and mushrooms and sauté over high heat until onion is slightly browned and mushrooms are tender. Reduce heat to medium; add garlic and cook 2-3 minutes until fragrant. Add cream cheese and milk and continue stirring over medium heat until cream cheese is melted. Add spinach and cook just until wilted. Drain the pasta. Add pasta and bacon to the skillet, heating until warmed through. Sprinkle with diced tomato and Parmesan cheese before serving. (May add additional milk if a thinner sauce is desired.)

Lemon Dessert by BDM

Bake 1 angel food cake per package directions (or use pre-purchased cake) – cut into three layers

Make 1 package of lemon pudding per directions

Stir 1 container of lemon yogurt into pudding

Use mixture to ‘frost’ each layer

Cover cake with whipped topping

Keep refrigerated

Fiesta Pork Chops by Gena

6 pork chops

1 tsp salt

3/4 c uncooked rice (not instant)

1/2 pkg (1 1/2 - 2 1/2 tbsp) taco seasoning

1 cup tomato sauce

1 1/2 c water

1/2 c shredded cheddar cheese

1 medium green pepper cut in strips

Brown chops. Salt and sprinkle with rice. Combine taco seasoning, tomato sauce and water. Pour over chops and rice. Cover. Bake 350 for 1 - 1 1/2 hours. Remove 10 minutes before done. Add cheese and peppers. Finish baking.

Norwegian Rice by CK

Heat 2 quarts milk to boiling. Scald 1 cup rice in boiling water. Drain rice and add to milk. Cook very slowly until tender, about one hour. Beat 1 egg. Add ¾ cups sugar and 1 teaspoon salt. Add ½ cup cream. Stir into milk and rice mixture and cook slowly until rice is done ,about 10 minutes. Sprinkle with brown sugar and cinnamon before serving. Can be served hot or cold.

Oven Fried Haddock by CK

3/4 cup milk

2 teaspoons salt

2 to 3 haddock fillets

3/4 cup plain, fine bread crumbs

1/4 cup grated Parmesan cheese

1/4 teaspoon dried leaf thyme

1/4 cup melted butter

paprika

parsley sprigs

lemon wedges

Preheat oven to 500°. Place oven rack near the top of the oven. Put milk in a shallow bowl; stir in salt. In another shallow bowl, combine bread crumbs, Parmesan cheese, and dried thyme. Dip fish pieces in milk, then in bread crumb mixture. Arrange haddock on a well greased baking dish; drizzle evenly with the butter. Bake haddock on the top rack for 12 to 15 minutes. Fish should flake easily with a fork. Sprinkle lightly with paprika and garnish with parsley and lemon.
Serves 4 to 6.

Apple Yogurt Salad by BDM

Stir together in large bowl:

1 c plain yogurt

2 T peanut butter

1 T vanilla

2 – 3 packages of sweetener

Stir into yogurt mixture: 3 apples, cored and diced

4 T raisins

1 c celery

Chicken Bruschetta Pasta by CK

1 lb. boneless skinless chicken breasts, cut into strips

1/3 cup fat-free reduced-sodium chicken broth

1/4 tsp. garlic powder

1 tub (10 oz.) PHILADELPHIA Original Cooking Creme

2 cups grape tomatoes

2 cups hot cooked farfalle (bow-tie pasta)

12 fresh basil leaves, torn

Prepare pasta according to package directions. Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth and garlic powder; cook 3 min. Add cooking creme and tomatoes; cook and stir 3 min. Stir in pasta. Top with basil.

(could substitute de-veined shrimp for chicken)

Irish Soda Bread by BDM

Stir together: 2 1/2 c flour

2 T sugar

1 t baking soda

1 t baking powder

½ t salt

2 t caraway seeds

Cut in 3 T margarine or butter with pastry blender until mixture resembles fine crumbs.

Stir in: 1 egg

¾ c buttermilk

⅓ c raisins

Turn dough onto floured surface. Knead until smooth, 1 to 2 minutes. Shape into round loaf, place on greased cookie sheet. Cut an X about ½ inch deep across top. Bake at 375˚ until golden brown 35 to 45 minutes.

Brownie Pops by CK

1 box Betty Crocker Fudge brownie mix

Water

Vegetable Oil

Eggs

24 popsicle sticks

6 oz semisweet chocolate chips (1/2 cup)

2 tsp shortening

Sprinkles and decorations

Heat oven to 350 degrees. Line a 9x13 inch pan with foil so that it extends about 2 inches over the sides of the pan. Spray foil with cooking spray. Make brownies as directed on the box. Cool completely – about one hour. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 square bars, 6 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze for about 30 minutes. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to ½ of each brownie into chocolate; decorate with candy sprinkles. Lay on waxed paper to foil to dry

Hot German Potatoes by BDM

Boil 4 potatoes in their jackets. Peel and slice thinly.

Fry 6 slices bacon slowly, drain and crumble.

Saute 2/3 c chopped onion in bacon fat until golden.

Blend in: 2 T flour

1 T sugar

1 ½ t salt

½ t celery seed

Dash of pepper

Cook over low heat, stirring until smooth and bubbly.

Stir in 2/3 c water

½ c vinegar

Bring to a boil, stirring constantly. Boil one minute.

Pour over potatoes and bacon. Stir gently.

Serve immediately.

Can be made without bacon, use 2 T butter in place

of bacon fat.