And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! Shared by Sharon

1 Coffee Mug	1 egg
4 Tbl flour(that's plain flour,	3 Tbl milk
-not self-rising)	3 Tbl oil
4 Tbl sugar	3 Tbl chocolate chips (optional)
2 Tbl baking cocoa	Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share!)

HERE IS A POPULAR WAY WE MAKE A DISH WE CALL PEAS N' RICE/BEAN N' RICE Sent in by Sharon, June 09, posted on Aimoo Group

2 Cup of rice	* 1 LG TOMATO VERY RIPE DICE
4 Cup OF WATER	* SALT, PEPPER,THYME,ACCENT(FLAVOR
* CAN OF PEAS/ LIMA BEANS WORK WELL	-ENHANCER) TO
* 2 TBLS TOMATO PASTE	* 5-6 STRIPES OF BACON OR COOKING
* 1 SM ONION CUT COARSELY DICE	-OIL
* 1/2 BELL PEPPER DICE	-(IF YOU DON'T LIKE PORK DRIPPINGS)

HEAT A QUART PAN UNTIL VERY HOT ADD BACON ALLOW THE BACON TO FRY UNTIL THEY ARE CRISP/
IF YOU ARE USING COOKING OIL LET IT HEAT A BIT,YOU MIGHT NEED TO ADD A BIT OF COOKING OIL TO THE BACON FAT,
NEXT ADD YOUR ONIONS AND BELL PEPPER TO THE FAT.LET THEM FRY DOWN UNTIL THEY BECOME SOFT.
NEXT ADD THYME AND TOMATOES LET IT COOK FOR TWO MINUTES.ADD TOMATOES PASTE AND FRY DOWN UNTIL SOFTEN STIRRING THE POT SO IT WON'T STICK OVER MED HEAT.
ADD THE CAN OF LIMA BEANS OR PEAS ( NOT THE SWEET PEAS YOU ARE LOOKING FOR THE PIGEON PEAS) YOU CAN ALSO USE THE FROZEN LIMA BEANS.
ADD WATER AND SEASON TO TASTE ,ALLOW WATER TO COME TO A SLIGHT BOIL,
THEN ADD RICE COOK UNTIL WATER IS ABSORB THEN TOSS WITH A FORK TO BLEND RICE AND HERBS.
YOU CAN LET IT STAND FOR 5 MINUTES .YOU CAN SERVE IF WITH PORK CHOPS,BAKE CHICKEN AND EVEN FISH.TRY IT !!!

Bake: 25 minutes Prep: 20 minutes , sent in by Cindy July2009

* 1/2 cup white baking pieces	* 1/2 cup butter
* 3/4 cup packed brown sugar	* 1 beaten egg
* 2 cups packaged biscuit mix	* 1 teaspoon vanilla
* 1/2 cup chopped almonds, toasted

1. Layer in a 1-quart glass jar or canister the following ingredients: white baking pieces, half the brown sugar, half the biscuit mix, remaining brown sugar, remaining biscuit mix, and almonds. Tap jar gently on the counter to settle each layer before adding the next. Cover jar and store at room temperature up to 1 month, or attach baking directions and give as a gift.

2. Baking directions: Heat oven to 350 degree F. Grease an 8x8x2-inch baking pan. Empty contents of jar into a large mixing bowl. Melt butter; add to cookie mix along with egg and vanilla. Stir until combined. Spread into prepared pan. Bake about 25 minutes or until golden brown around edges and center is almost set. Cool in pan on a wire rack. Cut into bars. Makes 16 brownies.
Nutrition Facts

* Servings Per Recipe 16 brownies
* Calories 227,
* Total Fat (g) 13,
* Saturated Fat (g) 6,
* Cholesterol (mg) 30,
* Sodium (mg) 262,
* Carbohydrate (g) 25,
* Fiber (g) 1,
* Protein (g) 2,
* Vitamin A (DV%) 5,
* Vitamin C (DV%) 0,
* Calcium (DV%) 4,
* Iron (DV%) 5,
* Percent Daily Values are based on a 2,000 calorie diet

Makes 1 serving, 1 packet Total - 20 min Prep - 5 min. Foundand recommended by Sharon May 09

1 boneless skinless chicken breast	1 green pepper ring
1 pineapple ring	1 Tbl BBQ sauce

Heat barbeque to medium heat. Place ckicken in centre of large sheet of heavy-duty foil, top with remaining ingredients.

Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.

Grill for 15 minutes or until chicken is done (170F), Cut slits in foil to release steam before opening packet.

Dutch Oven recipe, sent in by Sharon, April 09

3 Lb of Beef Short Ribs (Cut into	2 Medium Carrots (Diced)
-about 3"	1/2 Small Rutabaga (Diced)
-pieces)	4 Small Onions (Sliced or Chopped)
Flour (As needed)	1/2 Lb of Green Beans (Cut into
Salt and Pepper (To Taste)	-bite size
2 Tbl of Fat (Or Shortening)	-pieces)
1 Cup of Beef Stock (Or Water)	Chopped Fresh Parsley (To Taste)

Dredge the Ribs in the Flour. Season to taste.
Brown on all sides in a Dutch Oven or large Kettle in the Fat Add the Beef Stock (or water) and bake in a slow oven (approx. 300F) for 2 to 3 hours, or until the meat is very tender. Baste frequently with the liquid in the pan. About one hour before the meat is done, add the vegetables and continue to bake.
When the meat and vegetables are tender, put the meat on a hot platter and surround with the vegetables. Sprinkle with the fresh Parsley and serve.

Presented by Wanda. Dec08

6 ounces breakfast sausage	-warmed
1 Can (16 ounces) ORTEGA Refried	Toppings:
-Beans	Shredded Mild Cheddar Cheese
1 Tbl butter or margarine	chopped tomato
8 large eggs, lightly beaten	chopped green bell pepper
1 Pkg (12) ORTEGA Taco Shells,	ORTEGA Thick & Chunky Salsa

BROWN sausage in large skillet until no longer pink; drain. Stir in beans; heat for 3 to 4 minutes. Remove from skillet; keep warm.
MELT butter in medium skillet over medium heat. Add eggs; cook, stirring constantly, for 3 to 4 minutes or until eggs are of desired consistency.
FILL taco shells with sausage mixture and egg mixture. Top with cheese, tomato, bell pepper and salsa.

2 Cup brown sugar	* walnuts
* 1/2 cup milk or cream	* vanilla
* butter (size of a walnut)

Boil until it forms a soft lump when dropped into cold water, remove from fire.
Beat until it begins to thicken, then add 1 cup chopped walnuts and vanilla.
Pour into buttered dish. this is so good. i am making it for xmas gifts come xmas.

Dutch Oven Recipe, sent in by Sharon, April 09

4 00°F	*
1 2" Dutch oven	1/8 Tsp salt
*	*
2 Cup flour	1/3 Cup vegetable oil
*	*
1 Tbl baking powder	2/3 Cup buttermilk

Pre-heat Dutch oven.

Mix all dry ingredients, add liquid and stir with a spoon.Turn dough onto a floured surface and pat into a circle, ½ to ¾ inch thick.

Cut into a circle using a biscuit cutter and place in Dutch oven.

Bake 15 minutes or until golden brown.

Sent in by Wanda, which she found looking for another recipe. Feb09

1 egg white(room temperature)	1/4 Tsp salt
1/2 Cup brown sugar(packed)	4 Cup toasted pecans(cooled)
1/2 Tsp vanilla

Preheat oven to 300 degrees.
Beat egg white until stiff. Add brown sugar, vanilla and salt and beat until sugar is dissolved and blended into the egg white well.
Pour toasted & cooled pecans into mixture and stir to coat well.
Line a cookie sheet with waxed paper and spray with cooking spray. Pour pecan mixture onto cookie sheet and spread pecans, separating as you go.

Place in 300 degree oven and bake for 15-20 minutes or until meringue has hardened.
The original recipe says until pecans are browned, but its hard to tell with brown sugar on them.

Sent in by Phillipa, Wales, March 09

1 Can of chick peas, rinsed and	-grated
-drained	1 diced onion, dry fried
1 Tsp of baking powder	1/2 Tsp of mustard powder (or
3 eggs	-ready made
5 6g really strong Cheddar Cheese,	-mustard)

Line a small loaf or cake tin with Baking parchment, or spray with Frylight. Preheat oven to 180C /Gas Mark 4.

Blend the Chick peas, baking powder, mustard powder and eggs until mixture is smooth and looks like cake mix. Stir in the grated cheese and cooked onion, transfer mixture to the tin and bake for 40 mins.

Nice warm or cold.

Note:

I've tried varying this, and both times were successful:-

1. I added one dessertspoon of sunflower seeds, and one of pumpkin seeds.

2. When I dry fried the onion, I added a red and a green pepper, finely chopped, plus to the cake mixture, I stirred in 1½ tsps lazy chillies.

Sent in by Philippa, Wales Feb 09

A sixth of a cup/30g/1oz of vegan	-of your choice - almonds work well
-margarine	-too)
2 Stick of celery, finely chopped	2 Tbl of soya flour
1 medium leek, finely chopped	2 Tsp of fresh herbs - winter
1 and a half cups of hot water	-savoury is
1 Tsp of yeast extract (marmite,	-great (if using dried 1 teaspoon)
-vegemite etc.)	3 Cup of white bread crumbs
3 Cup of ground cashew nuts (or	sea salt and pepper to taste
-other nuts

* sage and onion stuffing (see recipe further down the page)

Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery. Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin. Place half the nut roast mixture in the tin and press down well - then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings.

Variations:- you can substitute wine (red or white) or soya milk for the water and yeast extract. The sage and onion stuffing is optional - it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.

* I made the stuffing seperately, as I wanted it to slice properly.



Sage and Onion stuffing

6 slices of wholemeal bread

half a cup/85g/3oz of vegan margarine

4 teaspoons of dried sage or 8 of fresh, chopped sage

1 finely chopped large onion

salt to taste

Melt the margarine in a saucepan and then cook the onion in it until soft. Break up the wholemeal bread with your hands (into fairly small pieces), (I used a processor and crumbed the bread), and then mix into the onion and margarine with the sage and salt. This can be pressed into an oven-proof bowl for baking.

Sent in by Sharon, July 2009

* 6 bone-in, skin-on chicken	* 1 (10.75-ounce) can low-sodium
-breast halves	-condensed cream of mushroom soup
* Coarse salt and freshly ground	* 1 medium onion, grated or very
-black	-finely chopped
-pepper	* 1 pound white button mushrooms,
* 12 (6-inch) corn tortillas, cut	-sliced (about 4 cups)
-into 1-inch strips	* 1 pound shredded mild cheddar
* 1/2 cup mild or medium salsa	-cheese
* 1 (10.75-ounce) can condensed	* 1 (16-ounce) container sour cream
-cream	* Chopped fresh cilantro, for
-of chicken soup	-serving (optional)

1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper and wrap in parchment-paper-lined foil; place on a rimmed baking sheet. Transfer to oven and bake until chicken is cooked though, about 1 hour.
3. Remove chicken from foil and pour any juices that have accumulated into a medium bowl. Remove skin from chicken and discard. Remove chicken from bones and cut into small pieces; discard bones and set chicken aside.
4. Add salsa, both soups, and onions to bowl of accumulated juices; stir to combine. Spread 1/2 cup of the salsa mixture in bottom of a 9-by-13-inch baking dish. Place half of the tortilla strips in an even layer over salsa mixture, followed by half of the chicken, half of the mushrooms, half of the remaining salsa mixture, half of the sour cream, and half of the cheese. Repeat process with remaining ingredients. Cover and refrigerate overnight.
5. Uncover and transfer baking dish to oven and heat oven to 300 degrees. Bake until casserole is heated through and cheese is melted, about 1 hour. Serve immediately with cilantro, if desired.

lower to #50 degrees for another 15 mins bake @400 degree oven for : 15 mins then

1 Cup water	1 Cup Flour
1/2 Cup butter	4 eggs
pinch salt

In sauce pan add the water butter bring to boil, add flour and beat
til smooth, add eggs one at a time beating the heck out of dough each
time,
Spoon unto a cookie sheet (size depends on your preference) if you
want mini ones or large.ones.

cool on rack and split each puff, add already made Cooked Choc.
pudding to each puff. (again own pref on how much you want to fill
them. Be sure it is the kind you have to cook on stove not INSTANT and
follow directions on box except use 1/2 cup Less milk.
You can make a choc, vanilla frosting if want sweeter too.

Sent in by Sharon Feb 09

1/2 Cup coarse salt (or 6	2 Tsp dried thyme or oregano, or a
-tablespoons table	-pinch of cayenne pepper
-salt)	1 Tsp table salt
1 whole chicken, cut into serving	1/2 Tsp freshly ground black pepper
-pieces	2 eggs
1 1/2 Cup all purpose flour	1/2 Cup buttermilk
1/4 Cup cormeal	Peanut oil for frying

First brine the chicken so it will be juicy on the inside and crispy on the outside. In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.

Mix together the flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk the eggs, then whisk in the buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a jelly-roll pan or cookie sheet, and place in the refrigerator for at least 1 hour, but preferably 2, to set.

Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Cast iron frying pans also work very well for frying as they are heavy pans and the heat is very evenly disbursed. Place over medium-high heat.

When oil reaches 365 (if you dont have a thermometer, simply wait until the oil starts to smokevery hot oil is fine for this recipe), arrange chicken pieces in the pan, skin-side down, and cover pan. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pacenot too rapidly and not too slowly. (Medium to medium-high heat is best, depending on the heat conductivity of your pan.) Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Youll know the chicken is ready to be turned when it moves easily. If it fights back, its not ready. You only want to turn the chicken once. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack while the chicken is cooking.


Remove the fried chicken to the cleaned wire rack set over a jelly-roll pan or cookie sheet. Let drain for 5 minutes, and serve.

Sent in by Wanda, Dec 08

4 medium russet potatoes cut into	¼ Tsp black pepper
-large	¼ Tsp salt
-wedges	garlic powder
1 Tbl oil

Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.
Preheat oven to 425. Spray a nonstick baking sheet with cooking spray. Set aside. Drain potatoes in a colander.
Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.
Transfer potatoes to a clean large bowl.
Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.
Bake potatoes for 20 minutes. Using a spatula turn potatoes; sprinkle with garlic.
Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

Sent in by Phillipa, Wales, March 09

1 onion	2 Tbl curry powder
4 garlic cloves & a 1"/2.5cm piece	4 00g can chopped tomatoes
-of	Frylight
-root ginger	Salt & freshly ground black pepper
½ red pepper	12 Can tubes
½ cauliflower	1 egg & 2 x 200g pots very low fat
1 potato	-yoghurt
1 carrot

1. Preheat the oven to 200C/400F/Gas 6 and prepare the ingredients: peel and chop the onion; peel and finely grate garlic and ginger; deseed and finely chop red pepper; seperate cauliflower florets into small pieces and peel and finely dice potato and carrot.
2. Spray a pan with Frylight, add curry powder, onion, garlic, ginger & tomatoes, and bring to the boil. Season well, add the chopped vegetables and continue to cook for about 10 minutes.
3. Spray four individual ovenproof dishes with Frylight and spread a thin layer of the vegetable sauce across the base of each dish. Spoon the remaining filling carefully into the cannelloni tubes and arrange three filled tubes in each dish in a single layer.
4. Beat the egg and mix with the yogurt. Season well and spoon over the cannelloni to cover evenly. Bake in the oven for 35-40 minutes or until bubbling and golden. Serve with a mixed salad.

My oldest daughter uses this recipe a lot. She got it from her husbands grandmother and passed it on to me. Says wanda who shared it with us, N0v 08

1 0-20 chicken wings (or up to 5	Oil for frying
-lbs)	1 -cup ketchup
salt & black pepper	1 -cup white vinegar
2 Cup flour	1 -cup sugar

While heating oil to 350, cut wings apart at joints and discard tips. Lightly season with salt and pepper. Dredge in flour and fry until golden brown. Mix ketchup, vinegar and sugar well. Place wings in mixture and marinate 5-10 minutes while frying another batch. Place in baking dish and bake at 400 degrees until heated thoroughly. NOTE: You can always mix up more sweet & sour sauce if needed, just use equal amounts of the ketchup, sugar & vinegar. I have even added pineapple and cherries to the wings right before putting them in the oven.

Sent in by Jami, Feb09

1 -2 EGGPLANTS (DEPENDING HOW MANY	-BATTER
-YOUR	-CONSISTANCY
-SERVING)	SALT AND PEPPER TO TASTE.
PEEL SKIN AND THEN SLICE IN 1/3	SAVE THESE LAST TWO INGREDIENTS
-INCH	-TIL END.
-ROUND SLICES	PARMAGIAN CHEESE
ADD	SHREDDED MOZZERELLA CHEESE (1-2
1 Cup FLOUR	-BAGS
2 EGGS	-12OZ.)
ENOUGH MILK TO MAKE A PANCAKE

MIX ALL INGREDIENTS AND DIP YOUR EGGPLANT INTO BATTER
FRY IN SKILLET TIL GOLDEN BROWN
LAYER SLICES IN 13X9 INCH BAKING PAN
POUR EITHER JAR SPAGHETTI SAUCE OR HOMEMADE OVER ALL SLICES OF EGGPLANT
SPRINKLE PARMAGIAN cHEESE OVER THE TOP AND THEN SHREDDED MOZZERELLA CHEESE
BAKE IN 350 DEGREE OVEN FOR ABOUT 1/2 HOUR TIL ALL CHEESE IS MELTED AND EGGPLANT IS VERY TENDER. LET COOL A FEW MINS BEFORE SERVING

This cake is very moist and delicious.It is as good as it looks and smells heavenly. Sent in by Wanda, Dec 08

3 Cup tart raw apples, peeled and	1 Tsp soda
-chopped	2 Tsp baking powder
1 Cup chopped pecans, lightly	2 -1/2 cups all-purpose flour.
-toasted	1 Tsp vanilla
1 -1/2 cup oil	1 /4-1/2 teaspoon cinnamon (more
2 Cup sugar	-or less
2 eggs	-depending on your taste)
1 Tsp salt

Prepare apples and pecans and set aside. Measure oil into large mixing bowl; add sugar and eggs and beat until creamy with low speed on mixer.
Sift flour with salt, soda, baking powder and cinnamon. Add small amount of flour mixture at a time to creamed mixture, and beat well after each addition.
After all flour has been added, add vanilla. Remove mixer and fold in apples and pecans.
Spread evenly in a 13X9" pan or tube pan after lining bottom with wax paper.
Bake at 350 degrees for about 1 hour 10 minutes. Turn cake onto rack. Remove wax paper. Frost when cool if desired.

Presented by Wanda Dec 08

1 Cup peanut butter, crunchy or	2 small or 1 extra large eggs
-creamy	pinch salt
1 Cup granulated Splenda

Pre-heat oven to 350F. For easy clean-up line a cookie sheet with parchment paper.
In a medium sized bowl mix peanut butter and Splenda on low speed of electric mixer. You will have to be careful because the Splenda is not as heavy as sugar and will fly out of bowl. Add eggs, and pinch of salt. Mix on lowest speed until well blended. Drop by heaping teaspoonful (or roll small balls) 2" apart onto the parchment lined cookie sheet. Using the back of a fork, gently press down to create the traditional criss cross patterns forming the cookie into a flatter shape. Bake in a preheated 350F oven for 8-10 min until the edges are golden brown. To cool you can slide the parchment with the hot cookies onto a cool surface. These cookies break easier than regular cookies so take extra care.

Shared by Sharon May 09

2 Cup orange sorbet or sherbet,	-softened
-softened	1 Can (300 mL) sweetened condensed
(to soften microwave on medium 10	-milk
-to	1/2 Cup orange juice
-15 sec.)	3 Cup thawed whipped topping
1 pkg. (250 g) Cream Cheese

Line 9 x 5 inch loaf pan with foil. Spread sorbet onto bottom of prepared pan to form even layer. Freeze 10 minutes.

Beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk and orange juice, beating until blended.

Gently stir in whipped topping. Pour over sorbet in pan.

Freeze for 3 hours.

To unmould invert pan onto plate and remove foil.

Sent in by Sharon, Aug 09

64 Nilla Wafers®, divided	* 4 cups (1 quart) lime sherbet,
* 1 cup baked coconut, toasted	-softened
* 1/2 cup almonds, toasted, finely	* 4 cups (1 quart) orange sherbet,
-chopped	-softened
* 1/2 cup butter or margarine,	* 4 cups (1 quart) raspberry
-melted	-sherbet, softened

Preheat oven to 350 degrees. In a Ziploc bag, finely crush 37 of the 64 wafers with a rolling pin or cup.
Mix wafer crumbs, coconut, almonds, and butter until well-blended.
Press firmly into the bottom of a 913-inch baking dish or pan. Bake 8 to 10 minutes until lightly browned; cool.
Spread a layer of lime sherbet over the cooled crust.
Freeze until firm, then spread a layer of orange sherbet and a layer of raspberry sherbet, freezing between each layer. Freeze final dessert for at least 4 hours.
Remove from freezer about 10 minutes prior to serving; let stand at room temperature to soften slightly. Cut into squares.
Top each square with a wafer or two. Store any leftover dessert in the freezer. Serves 12 to 24.

Sent in by Sharon, July 2009

1/4 Cup butter	* 3 cups fresh strawberries, halved
* 1 1/2 cups milk	* 2 tablespoons sugar
* 3/4 cup flour	* 1 (8-ounce) carton sour cream
* 1/3 cup sugar	* 1/4 cup packed brown sugar
* 3 eggs	* Maple syrup
* 1/4 teaspoon salt

Preheat oven to 400 degrees F. Put butter in a 9-inch glass pie plate.
Place in oven for 5 minutes, or until butter melts and bubbles.
While butter is melting put milk, flour, sugar, eggs, and salt into blender.
Blend on medium speed until smooth. Remove pie plate from oven. Adjust heat to 450 degrees F.
Immediately pour mixture into pie plate. Return pie plate to oven. Bake for 20 minutes.
Reduce oven temperature to 350 degrees F. and bake 8 to 10 minutes more until edges are puffed and browned.
Remove from oven. In a bowl, sprinkle strawberries with sugar. Spoon into center of hot pancake.
Cut hot pancake into wedges. Serve topped with sour cream, brown sugar, and syrup. Makes 4 servings.

sent in by Merlinux May 09

Beef, Mutton, Lamb 1.1/2lb	-fresh 1tsp Fenugreek
2 Lb onion.	1 /2tsp Fennel seed
5 Oz Plain Yoghurt, Or Coconut Milk	1 Tsp Mustard seed
2 Tsp Garam masala	4 Clove Garlic.
1 /4tsp Black cummin seed	medium can of tomatos
1 or more Chillis to taste	2 to3 tsp tomato puree.
1 Tsp salt.	1 Pint water or stock
1 Tsp Tumeric	If using stock cubes leave out the
1 .1/2tsp cumin powder	-tsp
1 .1/2tsp coriander powder	-of salt. 1 tin coconut milk
1 Tsp ground ginger or1/4 to 1/2	1/2 Cup cooking oil
-an inch of

1)Cut the meat into equal size pieces and fry off until brown
2) Fry off slowly until brown the onions add to meat.
3) In a small pan fry off the seeds and hard spices for 30 secs add the fresh garlic and chopped chilli and the powder spice for a few seconds do not allow to burn add the onoins and meat.
4) Stire in the tomato puree allow to cook for about one minuet do not aloow the spices to burn.
5) Add the tin of tomatos and stock
6) Cook slowly until the meatis tender.
7)Add the Yoghurt OR COCONUT MILK and cook slowly for 30 minuets until thickened
TO CHANGE THE TASTE
PLAY ABOUT WITH THE SPICE MIX, MORE OR LESS OF ONE OR OTHER SPICE, CHANGE YOGHURT FOR COCONUT MILK OR VIS VERSA
When preparing the curry have a change with the onions instead of frying off until very brown just toss fry and then add this will change the flavour, when using chicken leave out the tomatos

FOR EASY BOILED RICE.

two parts of cold water to one part of Basmati rice bring to boil, boil for one minuet leave on one side for 30minuets with a ferm fitting lid rice will require brking upwith a fork but should not be wet.

Shared by wanda, who says I got this recipe from my grandmother years ago. I'm sure she got it from someone else or from a recipe book but she made it all the time. Dec 08

5 eggs	3 Tbl milk (sweet milk or
2 ½ Cup sugar	-buttermilk)
3 Cup self-rising flour	1 Tsp vanilla
1 ½ Cup Crisco	1 Cup chopped pecans
1 Cup sour cream

Mix all ingredients adding flour last. Use as much flour as needed for batter to be thick enough. Bake at 350 in tube pan until done.

Sent in by Phillipa, Wales March 09

1 yellow and 1 red pepper (or any	Fry light spray oil
-combination of peppers)	2 Tsp dried mixed herbs
2 red onions	Finely chopped parsley to garnish
cherry or pomodorino tomatoes	-(optional)
4 Oz halloumi cheese

1. Prepare the ingredients: deseed and cut the peppers into bite sized pieces; peel and cut the red onions into wedges; cut the halloumi cheese into small squares.
2. Thread the peppers, onions, toamtoes and cheese, alternately onto wooden or meatl skewers. [Note, if using wooden skewers, soak first in cold water to prevent burning.] Spray with the Frylight oil and sprinkle with the mixed herbs. Place on a barbecue or under a hot grill for 3 - 4 minutes each side, or until lightly browned at the edges.
3. Remove from the heat and sprinkle with parsley and serve immediately.



I served mine with a baked potato, topped with soft cheese and sprinkled with paprika, and a pile of broad beans.

If you like chocolate you will LOVE this cake. Shared by Wanda. Dec08

3/4 Cup sugar	1 1/2 Tsp vanilla extract
1 Cup flour	1/2 Cup sugar
3 Tbl baking cocoa	1/2 Cup packed brown sugar
1/2 Cup milk	1/4 Cup baking cocoa
1/3 Cup butter, softened	1 1/4 Cup hot water

Mix 3/4 cup sugar, flour, and 3 tablespoons baking cocoa in bowl. Stir in milk, butter and vanilla. Pour into greased 9x9 inch baking pan. Mix 1/2 cup sugar, brown sugar and 1/4 cup baking cocoa in bowl.
Sprinkle over mixture in pan. Pour hot water over all; DO NOT STIR.
Bake at 350F for 35 to 40 minutes. The center will not be completely set. Sometimes the "pudding" will even be around the outside edges of the cake and you can see it bubbling.

Sent in by Sharon, March 2009

1 graham cracker pie crust (or	* 1 cup ice cream topping (fudge
-wheatmeal	-sauce, caramel, or butterscotch)
-biscuit pie crust)	* Whipped cream, for topping
* 4 cups ice cream, slightly	* Nuts, for topping
-softened, any flavor	* Maraschino cherries, for topping

Place a thin layer of ice cream on top of the pie crust; cover it with a thin layer of ice cream topping. Continue alternating layers of softened ice cream and topping. Cover the pie with foil or plastic wrap and place it in the freezer. Freeze until the pie is firm, at least four or five hours. To serve, slice it into wedges and top with whipped cream, nuts, cherries, and extra topping.

Sent in by Jami. Dec. 08

1 whole Chicken cut up and skinless	1 Pkg sliced mushroom
1 Pint sour cream	chicken broth bout 1 cup
3 large onions sliced medium thick	salt and pepper to taste

Lay your seasoned chicken pieces in bottom of 13x9 baking dish, add broth and onions. add sour cream on top and bake uncovered for about an hour.til chicken is cooked. @350 degrees.
make buttered noodles to serve along with. I also make a homemade spinach quiche to serve as a side vegetable.
Can make a tossed salad or make a tomatoe, pepper, onion and basil salad along with some bread sticks or hit fresh bread.
can either leave in your baking dish and serve seperate, or lay noodles on bottom of a large serving platter and top with the chicken and sour cream sauce. garnish with some fresh parsley or basil leaves.

Sent in by Jami, April 09

1 BOX WHITE CAKE MIX	8 Ounce Container Cool Whip
1 Box Jello

follow instructions on box and make as a regular cake (13x9 cake pan)
When baked let cool and poke holes all throughout cake

1 BOX JELLO (your choice)
using 1 and 3/4 cups hot water to pkg. jello
pour all over the cake and set in refrigeratortill jello sets up.
either frost with COOLWHIP, whole cake just before serving( using garnishes
such as if using strawberry jello use fresh whole or sliced strawberries
or if using lime jello use slices of lime on top for decoration)

Sent in by Sharon from another group, Aug 2009

2 Pkt lattice biscuits	1 sachet gelatine
250 grams cream cheese	1/4 Cup boiling water
250 grams unsalted butter	Juice half a lemon
200 grams caster sugar

Line slice tray with baking paper
Arrange one packet of the lattice biscuits sugar side down on the paper. Put aside.
Beat the cream cheese, butter and sugar with the lemon juice until smooth.
Add the warm mixture of gelatine and water.
Mix again until smooth. Pour over the biscuits, then top with the other packet of biscuits, being sure to place them sugar side up this time
Refrigerate until set then cut and enjoy.
(cut through to make a wedge with half a lattice biscuit on the top and half on bottom).

Found a pic, but it does not show all the yummy filling. I know there is another recipe that uses condensed milk, but this one seems to be popular at the moment.

Frosted Cheesecake Bars recipe from Wanda

Cookie Base	-(not coconut
1 pouch (1 lb 1.5 oz) sugar cookie	-milk)
-mix	3 Tbl lime juice
2 Tbl all-purpose flour	1 Tsp vanilla
1 /3cup butter or margarine,	2 eggs
-softened	Topping
1 egg, slightly beaten	1 container (12 oz) Whipped cream
Filling	-cheese
2 Pkg (8 oz each) cream cheese,	-frosting
-softened	1 1/4cups coconut, toasted
1 Can (16 oz) cream of coconut	2 Tsp grated lime peel

1.Heat oven to 350F. Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms. Press evenly in bottom of pan. Bake 15 to 18 minutes or until golden brown. Cool 15 minutes.
2.Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in cream of coconut until well blended. Beat in lime juice, vanilla and 2 eggs until smooth. Spread over cookie base.
3.Bake 40 to 45 minutes or until set and light golden brown on edges. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely.
4.Carefully spread frosting over filling. Sprinkle with coconut and lime peel. Cover; refrigerate 30 minutes. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Add a green salad for a quick and easy meal. Sent in by Wanda who got it from her daughter. Dec08

1 Can cream of chicken soup	1 Pkg frozen vegetables (2 cups)
1 Cup cubed cooked chicken	½ Cup milk
1 egg	1 Cup all purpose baking mix

Preheat oven to 400. In 9-inch pie plate, mix soup, vegetables and chicken. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden brown.

This deliciously smooth and light treat is also a natural source of polyphenol antioxidants (168 mg of natural polyphenol antioxidants per serving of recipe). Sent in by Sharon, March 09

1/2 Cup Hot Chocolate Mix (125ml)	2 Tbl orange-flavoured liqueur (30
2 Tbl Instant Coffee (30ml)	-ml)
2 Cup boiling water (500ml)

Steps:
Combine hot chocolate mix and coffee granules in a 4-cup (1 L) glass measure. Stir in water and liqueur until hot chocolate mix and coffee granules dissolve. Pour into mugs.

Non-alcohol version: Substitute orange peel for orange-flavoured liqueur. Place one strip of orange peel in each mug; pour hot mixture over top. Remove peel when desired flavour is reached.

This simple recipe will make a very thoughtful homemade gift. Bake it for teachers, neighbors, co-workers, or anyone who made your year a little brighter.

2 Tbl butter or margarine	-orange juice
1/2 Cup boiling water	2 Tbl orange rind
2 Cup sifted flour	1 Cup sugar
1 Tsp baking soda	2 Tsp vanilla
1 Tsp baking powder	1 egg
1/2 Tsp salt	1/2 Cup chopped nuts
1/2 Cup Florida's Natural® Brand

Step 1
Melt butter or margarine in boiling water in medium bowl.

Step 2
Add orange juice, grated rind, sugar, and vanilla to butter and water.

Step 3
Add slightly beaten egg.

Step 4
Sift flour, soda, baking powder, and salt together.

Step 5
Sift dry ingredients over orange mixture, add nuts, and stir until moist (batter will be lumpy).

Step 6
Pour into greased and floured 4x8-inch loaf pan and bake at 350F degrees for 1 hour or until toothpick comes out clean.

Step 7
Remove from pan and cool on wine rack.

Step 8
Wrap in waxed paper and store. Slices best on second day.

Cooking time: 45 minutes Preparation time: 15 minutes , Sent in by Arlene, Jan 09

1 1/2 Cup rolled oats	1/2 Tsp ground cinnamon
Vegetable cooking spray	1/4 Tsp salt
1 egg	1 Tsp vanilla extract
1 egg white	2/3 Cup raisins
1 Cup light brown sugar, packed	1/4 Cup chopped pecans
1 Tbl vegetable oil	1 Tbl flour

1. Heat the oven to 350 F. Spread the oats on a baking sheet and toast, stirring occasionally until oats are browned, about 15 minutes. Remove from the oven and set aside.
2. Reduce the oven to 325 F. Cover an 8 by 11-inch baking pan with foil and then spray with vegetable cooking spray.
3. Whisk the egg, egg white, brown sugar, oil, cinnamon, salt and vanilla extract together in a large bowl. Stir in the oats, raisins, pecans and flour.
4. Spread the batter in the prepared pan and bake until golden brown about 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack to cool. Slice into 16 bars and serve.

(This recipe can be made ahead and stored in an airtight container for up to 2 weeks.)

Found on Multoply Nov 08

Brownie: 1/2 cup Butter	Filling: 1 cup Semi-Sweet Chocolate
1 -1/4 cup Semi-Sweet Chocolate	-Chips,
-Chips	1 pkg. (8oz.) Cream Cheese,
2 Eggs	-softened,
3/4 Cup packed Brown Sugar	1/4 Cup Confectioners Sugar
1 Tsp Instant Coffee Crystals	1/3 Cup Seedless Raspberry Jam
2 Tbl Water	Glaze: 1/4 cup Semi-Sweet Chocolate
1 Tsp Baking Powder	-Chips,
3/4 Cup Flour	1 Tbl Shortening

Preheat oven to 350 degrees and grease a 9" square baking pan or dish.

For Brownie layer: In a heavy saucepan, melt butter and chocolate chips over low heat. Cool slightly. In a large bowl, beat eggs and brown sugar together. Dissolve coffee crystals in water; add to egg mixture with melted butter and chocolate. Mix well. Combine baking powder and flour; stir into chocolate mixture. Spread into baking pan/dish and bake for 30 to 35 minutes or until brownies test done. Cool.

For Filling: Melt chocolate chips; cool. In a mixing bowl, beat cream cheese until fluffy; add confectioners sugar and jam. Stir in melted chocolate; spread over cooled brownies.

For Glaze: Melt chocolate chips and shortening. Drizzle over filling. Chill before cutting. Store in the refrigerator.

Sent in by Phillipa, Wales Feb 09

1 onion	-with
1 red pepper	-garlic
¼ Pint chicken Bovril stock	1 Tsp mixed dried herbs
1 aubergine	salt & freshly ground black pepper
1 courgette	1 Lb boiled pasta
2 x 400g tinned chopped tomatoes	6 Oz mozzarella cheese, grated

1. Peel and chop onion, deseed and chop pepper, place in a pan with the stock, bring to the boil, cover and simmer for 5 minutes.
2. Trim and dice aubergine and courgette, add to the pan with tomatoes, herbs and seasoning. Bring to the boil and simmer for 15 minutes or until vegetables are tender.
3. Stir in boiled pasta and 4ozs/113g of the grated cheese. Pile into an ovenproof dish and sprinkle with the remaining cheese.
4. Place under a preheated grill for 3-4 minutes until the cheese has melted.



Taken from Slimming World's Food Optimising 50 Best Recipes Ever.

Cooking this delicious vegetarian dish in a single pot means that all of the flavours are retained. Sent in by Phillipa, Wales Feb 09

1 onion	4 parsnips
2 potatoes	1 Tbl medium curry powder
2 sweet potatoes	1 Tbl chat masala *
1 swede	1 2oz/340g dried rice **
2 garlic cloves	Freshly chopped coriander
4 carrots

Prepare the vegetables: peel and chop the onion, peel and crush the garlic, peel and slice the carrots and parsnips. Place in a very large pan and cover with 1½ pints of boiling water and bring to the boil and simmer for 15 minutes.

Add the spices, stir well and cook for a further 2 minutes. Add the rice and mixing it in well bring back to the boil. Cover and cook for 20 minutes until the vegetables are tender, the rice cooked, and the liquid has been absorbed.

To serve, divide between four serving bowls, and sprinkle with the coriander.

* If you can't find chat masala, use garam masala instead.

** I used brown rice and adjusted the cooking time accordingly.

Now if plain old Buttermilk Biscuits are not to your liking this week how about stepping these up a notch and make some. Dutch Oven Recipe sent in by Sharon, April 09

1 4" Shallow Dutch oven	1/8 Cup parmesan cheese, grated
*	*
4 ½ Cup Bisquik®	4 Tbl chives, diced
*	*
1 1/3 Cup heavy cream	1/8 Tsp pepper
*	*
8 Slice Prochutto, diced	2 Tbl olive oil
*

Pre-heat Dutch oven. Stir all ingredients together (mixture will be thick).

Remove dough from bowl and place on a floured bread board. Pat into a round form 2 inches thick. Using a biscuit cutter, cut into round shapes.

Place in Dutch oven. Brush tops of biscuits with olive oil and then top each biscuit with parmesan cheese.

Bake 8 to 10 minutes.

Dutch Oven recipe, sent in by Sharon,April 09

3 Lb of Short Ribs (Cut into 6	-Desired)
-Pieces)	1/4 Cup of Chopped Celery Leaves
Flour (As Needed)	1 Tbl of Salt
2 Bay Leaves	1/4 Tsp of Black Pepper
8 Whole Cloves	1 Can of Tomato Sauce (8 ounce can)
1 Large Clove of Garlic (Minced)	1 Cup of Water
1/2 Green Bell Pepper	1/2 Medium Lemon (Sliced)
-(Chopped)(More if

Dredge the Ribs in Flour. Brown slowly in a Dutch Oven or Large Kettle without adding any additional fat. After browning, pour off any fat that has accumulated. Add the remaining ingredients and cook very slowly for 2 to 3 hours or until the meat is very tender. While the ribs are cooking, add more Water if necessary to prevent burning the ribs. Remove from the Kettle or Dutch Oven and serve while hot.

Does anyone out there use a Dutch Oven for cooking? Share your opinions on it and your recipes, of course!

Found on Multiply, Nov 08

1/3 Cup soft Butter	2 med.Granny Smith Apples
1 & 1/3 cup Sugar	1 & 1/2 cups Walnuts, chopped
2 lg. Eggs	1 & 2/3 cups Flour
1/4 Cup Water	1 Tsp Baking Powder
2 lg. Bananas, coarsely mashed,	1 Tsp Baking Soda
-not pureed	2 Tsp Cinnamon

Preheat oven to 350 degrees
Grease 2 glass bread dishes or tube pan.
Beat together butter,sugar eggs, and water until mixture is well blended. Mix in bananas then add; flour, baking powder, baking
soda and cinnamon. Divide into bread dishes or tube pan and bake for about
40 minutes or until a toothpick inserted in center comes out clean. Allow to cool in dish.

Start to Finish: 40 minutes

1 Tsp finely shredded orange peel	* 1/2 cup water
* 1 tsp. ground cinnamon	* 1 14.5-oz. can diced tomatoes
* 1/4 tsp. ground cumin	* 3/4 cup canned chickpeas
* 1/8 tsp. salt	-(garbanzo
* 8 lamb rib chops, cut 1 inch	-beans), rinsed and drained
-thick (1-3/4 pounds total), f	* 1/2 cup whole-wheat couscous
* 2 tsp. olive oil	* 1/4 cup snipped fresh Italian
* 1 medium carrot, halved	-(flat
-lengthwise and sliced	-leaf) parsley
* 1/2 cup chopped onion	* Orange wedges

1. In a bowl combine orange peel, cinnamon, cumin, and salt. Trim fat from lamb chops. Rub orange peel mixture over both sides of chops. In 12-inch nonstick skillet heat oil over medium-high heat. Add lamb chops. Reduce heat to medium. Cook for 9 to 11 minutes for medium doneness (160 degrees F), turning halfway through. Remove from skillet. Keep warm.

2. Add carrots and onion to skillet; cook and stir 3 minutes. Slowly add water; undrained tomatoes, and chickpeas. Bring to boiling; stir in couscous. Top with chops. Remove from heat. Let stand 5 minutes.

3. Transfer lamb chops to platter. Fluff couscous with fork. Serve with lamb chops. Sprinkle couscous with parsley. Serve with orange wedges. Makes 4 servings
Nutrition Facts

* Servings Per Recipe 4 servings
* Calories 434,
* Total Fat (g) 11,
* Saturated Fat (g) 4,
* Monounsaturated Fat (g) 5,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 105,
* Sodium (mg) 531,
* Carbohydrate (g) 42,
* Total Sugar (g) 7,
* Fiber (g) 8,
* Protein (g) 41,
* Vitamin C (DV%) 29,
* Calcium (DV%) 8,
* Iron (DV%) 30,
* Percent Daily Values are based on a 2,000 calorie diet

Found on Multiply recommended as a health food. Feb 09

1 Cup sugar free honey	1 Tsp vanilla
3 eggs	1 1/4 Cup pecans
1 Cup Splenda	1 -9 inch deep dish pie shell
2 Tbl butter

Preheat oven to 350 degrees. In a large bowl combine the honey, eggs, Splenda, butter and vanilla until well blended.
Stir in pecans and pour into deep dish pie shell. Bake for 50-55 minutes or until knife inserted in center comes out clean. Let cool; Top with a dabble of Cool Whip Lite if desired

12" shallow Dutch oven 350ºF Sent in by Sharon, April 09

2 Lb ground beef	*
*	1 small head of cabbage, diced
2 large onions, diced and divided	Sauce:
*	*
1/3 Cup water	½ Cup ketchup
*	*
½ Cup bread crumbs and crushed	Juice of 4 lemons
-corn flakes, mixed	*
*	2 (8 oz.) cans tomato sauce
½ Cup ketchup	*
*	1 Cup brown sugar
1 Clove garlic, minced

In a large bowl mix meat, 1 onion, water, crumbs, ½ cup ketchup and garlic. Form into 2 inch balls and fry in Dutch oven until brown, set aside.Saut remaining onion until golden brown. Add cabbage and saut lightly.Place onion and cabbage mixture in bottom of Dutch oven. Place meat balls on top.

In a medium bowl, mix sauce ingredients together and pour over meat balls. Cover and simmer for 1 hour.

Cooking time: 30 minutes Preparation time: 10 minutes This recipe serves: 4

3 large sweet potatoes (or yams)	1 Tbl brown sugar
4 Tbl pecans, toasted	freshly ground cinnamon, to taste
1 Tbl butter, unsalted

1. Peel the sweet potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.
2. Meanwhile, toast the pecans in a nonstick skillet for 1-2 minutes or in a toaster oven and set aside.
3. Mash the potatoes, butter and brown sugar with a potato masher or fork, or use a food mill.
4. Adjust the cinnamon to taste.
5. Transfer to a serving dish and top with the toasted pecans.

Nutrition Facts
Serving Size: about 1/2 cup
Calories 181
Protein 2 g
Total Carbohydrate 19 g
Dietary Fiber 4 g
Sodium 35 mg
Total Fat 7 g
Saturated Fat 2 g
Percent Calories from Fat 34%
Percent Calories from Protein 4%
Percent Calories from Carbohydrate 61%


Make It Quicker: Omit Step 4 and place the peeled, halved potatoes in a microwave-safe bowl with the chicken stock. Microwave on high until the potatoes are completely tender, about 10-12 minutes.
Make It Vegetarian: Substitute vegetable stock for the

Sent in by Phillipa, Wales, March 09

• 12ozs/340g sweet potatoes	• salt & freshly ground black
• 8ozs/227g parsnips	-pepper
• 1 onion	• 6ozs/170g reduced fat cheddar
• 1 garlic clove	-cheese
• 1 tbsp freshly chopped sage	• Fry Light
• 1 egg

1. Grate the sweet potatoes and parsnips, squeeze out any excess liquid and place in a bowl. Slice the onion and crush the garlic and add to the bowl with the sage. Beat the egg, season well and stir into the potato mixture.

2. Grate the cheese. Heat some Fry Light in a frying pan, spread half the vegetable mixture over the base of the pan and scatter over half the cheese. Top with the remaining vegetable mixture and cheese. Cook over a low heat for 10 minutes until golden underneath.

3. Place the frying pan inder a medium grill for 8 - 10 minutes until the top is golden. Cut the rosti into wedges and serve with a large mixed salad.


Variations:

Swap the sweet potatoes and parsnips for swede, carrots and turnips.

Add grated courgette, lemon juice and coriander for a fresh zingy flavour

Sent in by Barb, Ill April 09

2 Lb ground beef cooked	1 1/2 Cup shredded cheddar cheese
1 Cup shredded lettuce	1/4 Cup chopped tomatoes
8 -10 inch flour tortillas	2 Tbl sliced pitted ripe olives
1 -6oz. avocado dip	2 Tbl cilantro
1 -16 oz can refried beans	salsa
1 Cup sour cream

In a bowl combine ground beef, lettuce and cilantro. Set aside.
Place one of the tortilla on a large platter. Spread with half the avocado dip. top with a tortilla. Spread with half refried beans.Cover with a tortilla. Sprinkle with half of beef,lettuce mixture. Add a tortilla. Spread with half the sour cream and cheese. Repeat layers ending wih sour cream and cheese. Garnish wih tomatoes, olives and cilanto.
To serve cut into wedges. Serve with salsa.
This is really good and fast to make.

Recipe Link: http://home.earthlink.net/~maackjeanne/index.html

1 -2 packages whole-wheat tortillas	Fine sea salt
3 Tbl extra virgin olive oil

Pre-heat oven to 400 degrees F. Brush both sides of tortillas with
extra virgin olive oil. Salt both sides lightly. Cut each tortilla
into 12-16 triangles (depending upon the size you want). Place on a
cookie sheet that has been lightly sprayed with cooking spray. Bake at
400 degrees F for 8-10 minutes. Using a pancake turner, turn the chips
over and bake another 8-10 minutes. Cool on a wire rack.

10 min Total Time: 10 min Prep Time:

2 Tbl MIRACLE WHIP CALORIE-WISE	1/2 Cup baby spinach leaves
-Dressing	100 g sliced deli oven-roasted
1 Tbl KRAFT CALORIE-WISE Zesty	-turkey breast
-Italian	1/2 Cup thin cucumber strips
-Dressing	1/4 Cup roasted red pepper strips
2 flour tortillas (6 inch)

MIX dressings; spread onto tortillas.

TOP with remaining ingredients; roll up.
Kitchen Tips
Special Extra
Add sliced kalamata olives or slivered red onions to wraps before rolling up.

- makes a lot of cookies !

They are delicious sandwiched with jam or ice cream, etc. etc. etc. or just dunked into milk. Sent in by Sharon, Aug09

8 Tbl unsalted butter, softened (1	1 large egg white (~33g)
-stick or 112g)	1 ½ Tsp vanilla extract
1 /4teaspoon salt	1 Tbl milk
1 Cup sugar (210g)	1 1/3 Cup flour (160g)
1 vanilla bean, seeds only	3/4 Tsp baking powder (~3g)

1. With an electric mixer, cream butter, salt, sugar and vanilla seeds until light.

2. Beat in egg white until well incorporated, scraping sides and bottom of mixing bowl to insure that all white has been incorporated.

3. Beat in extract and milk until well incorporated.

4. Whisk together flour and baking powder and add to butter mixture. Mix just to incorporate, scraping down sides and bottom of mixing bowl to insure that all flour has been incorporated.

5. Fit a piping bag with a large, plain pastry tip. Fill bag with about 1/3 of the batter. Holding the filled bag perpendicular to a parchment-lined baking sheet, pipe batter into nickel-sized mounds, about 1 inch apart. To make neat, well-shaped cookies, as you finish piping each round, sweep the pastry tip horizontally off to the side with a slight curving motion. (The cookies should cover 2 to 3 standard baking sheets. Batter will hold for a while after it is piped, so trays can be baked one or two at a time, as your oven allows.)

6. Bake at 350F for about 15-20 minutes, until cookies are lightly browned, rotating trays every 5 minutes or so for even coloring. Cool completely before storing. Cookies will keep in an airtight container for at least a week.

Fiund on Multiply. Nov 08

Part 1:	1/4 Cup Milk
1 &1/2 lbs. lean ground Beef(or mix	Part 2:
-50/50 with Turkey or Chicken)	1/3 Cup Green Bell Pepper strips
1/2 Tsp Salt	1 Can (20 oz) Pineapple chunks
2/3 Cup Cracker crumbs	2 Tbl CornStarch
1/3 Cup minced Onion	1/2 Cup Brown Sugar or Honey
1 lg. Egg	1/3 Cup White Vinegar
1/4 Tsp ground Ginger	1 Tsp low-sodium Soy Sauce

Part 1: Combine these ingredients and mix for meatballs. Make walnut sized balls and place on foil covered baking sheet with sides.
Brown the meatballs under the broiler; turning once. Cook until done (juices will run clear) and remove from heat.

Part 2: In a skillet; combine these ingredients and bring to a boil for 1 minute, stirring constantly.
Add cooked meatballs, green pepper and pineapple. Reduce heat and simmer until pepper is tender (about 15 minutes). Serve over steamed rice.

Found on Multiply Nov 08

3 Cup Half-and-half milk	1/8 Tsp Ground Nutmeg
2/3 Cup Vanilla Baking Chips	1/4 Tsp Almond Extract
1 Cinnamon Stick, 3 inches long	Ground Cinnamon, optional

In a saucepan, combine 1/4 cup cream, vanilla chips, cinnamon stick and nutmeg.
Stir over low heat until chips are melted; discard cinnamon stick and add remaining cream.
Stir until heated through. Remove from heat and add extracts. Sprinkle each serving with ground cinnamon if desired.