Florida Marie recommends this Recipe as a healthy one, Feb 08

For the relish:	For the burritos:
1 tomato, finely diced	8 small corn tortillas
1/2 small red onion, minced	3/4 Cup cooked black beans, red
1 hot, fresh chili pepper seeded	-beans or refried beans
-and minced	4 large eggs
1/2 Cup chopped, fresh parsley	4 large egg whites
1/2 Cup chopped, fresh cilantro	salt to taste
1 Tbl fresh lemon juice or lime	freshly ground black pepper
-juice	1 Tbl canola oil
salt to taste

For the relish:
1. Mix all the ingredients together and chill. This can be made ahead and refrigerated overnight.

For the burritos:
1. Preheat the oven to 350F. Wrap the tortillas in aluminum foil and warm in the oven.
2. Heat the beans in a small pan or in the microwave until very warm.
3. Break the eggs into a bowl. Add the egg whites, salt and pepper, and mix well with a fork.
4. Heat the oil in a large skillet over medium-high heat. Pour the eggs into the pan and scramble until the eggs are just cooked, about 1.5-2 minutes.
5. To put it together: Place a spoonful of beans in the center of each tortilla. Divide the scrambled eggs among the tortillas, spooning them over the beans. Spoon a teaspoon of relish on top of the eggs. Roll up the tortillas and place 2 burritos, seam side down, on each plate. Top with more relish and serve immediately.



Nutrition Facts
Serving size: 2 burritos
Calories 524
Total Fat 17 g
Saturated Fat 4 g
Protein 24 g
Total Carbohydrate 69 g
Dietary Fiber 4 g
Sodium 1443 mg
Percent Calories from Fat 30%
Percent Calories from Protein 18%
Percent Calories from Carbohydrate 52%

EASE OF PREPARATION: Easy TOTAL TIME: 20 minutes ACTIVE TIME: 5 minutes Makes 4 servings A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching them between slices of your favorite whole-wheat country bread. Recommended by Florida Marie, Feb 08

4 tomatoes, halved horizontally	1/4 Tsp salt
1/4 Cup freshly grated Parmesan	Freshly ground pepper to taste
-cheese	4 Tsp extra-virgin olive oil
1 Tsp chopped fresh oregano

1. Preheat oven to 450 F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

NUTRITION INFORMATION: Per serving: 91 calories; 6 g fat (2 g sat, 4 g mono); 4 mg cholesterol; 6 g carbohydrate; 3 g protein; 2 g fiber; 375 mg sodium; 363 mg potassium.

Makes:4 servings Start to Finish:40 min Prep Time:10 min Who says tacos have to be served in a taco shell? These tacos are like open-face sandwiches you eat with a fork. And you probably have all the ingredients you need on hand! Recommended by Lewna, Feb 08

1 Lb lean ground beef	3/4 Cup shredded Cheddar cheese (3
1 envelope (1.25 ounces) Old El	-ounces)
-Paso®	Sour cream, if desired
-taco seasoning mix	Shredded lettuce, if desired
1 Cup Original Bisquick® mix	Chopped tomato, if desired
1/3 Cup cold water

1. Heat oven to 450F. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.
2. Mix Bisquick mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.
3. Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.
High Altitude (3500-6500 ft) Not recommended.

Sent in by Sharon, March 08

1 Can (14 oz/398 mL) tomatoes	1 Lb (500 g) lean ground beef
1/3 Cup (75 mL) tomato paste	1 Cup (250 mL) chopped onion
1/4 Cup (50 mL) dry white wine	1 Clove garlic, finely chopped
1/2 Tsp (2 mL) oregano, crumbled	8 Oz (225 g) broken fettuccine,
1/2 Tsp (2 mL) sugar	-cooked, rinsed and drained
1/2 Tsp (2 mL) salt	1/4 Cup (50 mL) sliced pitted ripe
1/4 Tsp (1 mL) freshly ground	-olives
-pepper	1 Cup (250 mL) shredded mozzarella
1/8 Tsp (0.5 mL) red pepper flakes	-cheese
1 Tbl (15 mL) oil

Combine first 8 ingredients (tomatoes through red pepper flakes) in a blender. Puree until smooth; set aside.
Heat oil in a large frying pan over medium heat. Add beef, onion and garlic. Cook, stirring to break up beef, until browned, about 7 to 10 minutes. Drain off excess fat.
Stir in tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cooked fettuccine and olives.
Spoon mixture into a greased shallow 21/2 quart (2.5 L) baking dish. May be prepared to this point and refrigerated for up to 24 hours. Remove from refrigerator and let stand for 20 to 30 minutes.
Bake, covered, at 350F (180C) for 40 to 45 minutes or until heated through. Remove baking dish from oven. Uncover and sprinkle with cheese. Continue baking, uncovered, for 5 minutes or until cheese is melted.

Serves 4.

Delicious!!!! Recommended by Sharon, Jan 08

300 g (1/3 of 900 g package)	2 Tsp oil
-linguine, uncooked	1 Lb (450 g) beef sirloin steak,
3 Cup broccoli florets	-cut into thin strips
3 carrots, peeled and sliced	¼ Cup Asian Sesame Dressing
-(about 2 cups)	1 Tbl Teriyaki sauce

Cook pasta as directed on package, adding vegetables to the boiling water for the last 2 minutes of the pasta cooking time.
Meanwhile, heat oil in large nonstick skillet. Add meat and cook for 4 minutes or until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce and cook for 2 minutes or until sauce is thickened, stirring occasionally.
Drain pasta mixture, place in large serving bowl. Add meat mixture and toss to coat.
Makes 4 servings, 2 cups each.

Bake Time: 20 min Prep Time: 5 min MAKES SIXTEEN COOKIES . Recommended by Lena, January 08

1 Cup flour	1/3 Cup brown sugar
1 Stick (4 ounces) unsalted butter

1. Preheat the oven to 350. Using an electric mixer, combine the flour, butter and sugar. Press the dough evenly into a 9-inch square baking pan. Bake until golden around the edges, 18 to 20 minutes.
2. Let the shortbread cool slightly in the pan, then cut into16 squares and transfer to a rack to cool completely.

Favourite flavours: Cakes/baking Course: Dessert Cooking time: Less than 30 minutes Serving size: Serves 6 Sent in by Jan Australia, January 08

1 25g wheatmeal biscuits, broken	½ Cup thickened cream
9 0g butter, melted	1 00g Plaistowe Extra Creamy
FILLING	-Premium
1½ Tsp gelatine	-White Chocolate, chopped, melted
2 Tbl hot water	1 Tsp vanilla extract
2 50g cream cheese, chopped, at	2 00g cherries, stalks removed,
-room temperature	-pitted, chopped
¼ Cup caster sugar

Lightly grease 6 holes of a muffin pan. Line each recess with 2 thin strips of baking paper, crossing at the base.

Place biscuits in a food processor. Process until finely crushed. Add butter. Process until combined.

Divide biscuit mixture evenly between muffin pan recesses. Press firmly over base. Chill for 15 minutes until firm.

FILLING. Meanwhile, in a small jug, whisk gelatine briskly into hot water with a fork until dissolved. Cool slightly.

In a small bowl, using an electric mixer, beat cream cheese and sugar together until smooth. Beat in cream, chocolate and vanilla followed by gelatine mixture.

Pour mixture evenly into muffin pan. Top with cherries, pushing gently into mixture. Chill overnight. Serve with cream or ice-cream if liked.
Top tip
These will keep in an airtight container in the fridge for up to 5 days. Do not freeze.

Recommended by Sharon, Jan 08

Whole chicken or chicken parts	-dumpling dough
3 -4 chicken bouillon cubes	Salt & pepper
1 Can cream of chicken soup	2 eggs
2 Can chicken broth or more if	1 -1/2 to 2 cups flour
-desired, reserve 1 cup for

Place your chicken/chicken parts into about a 4 quart pot. Add salt & pepper to taste, bouillon cubes, cream of chicken soup and chicken broth remembering to reserve 1 cup.Add enough water or more broth to cover the chicken well. Cover with a lid and bring to a boil, reduce heat and simmer until the chicken is done. Remove chicken and de-bone. Do not add it back to the pot right now. Add more liquid if needed to make about 1/2 the pot of broth and let it be returning to a boil while you are making the dumplings.

Place flour in a medium sized bowl and add eggs.Stir while adding a small amount of broth at a time so you can be sure to get all the lumps out. Add enough of the broth to make a fairly stiff dough. Divide dough in half and place on a floured surface. Knead a bit and then using a rolling pin, roll dough to about 1/4" thick. Cut into strips and then cut again to make each strip about 2" long and add to boiling broth. Repeat with the other half of dough. Cook until dumplings are almost done and then add chicken for the last few minutes of cooking.

You can reheat leftovers and they are almost as good as when first cooked.

a Homecooking. about recipe, recommended by Lena, Jan. 08

Crust:	Top Layer:
2 Cup all-purpose flour	1/2 Cup (1 stick) butter
1/4 Tsp salt	3/4 Cup brown sugar, firmly packed
1 Cup brown sugar, firmly packed	1/2 Cup bittersweet chocolate
1/2 Cup (1 stick) butter, at room	-chips (Nestle®
-temperature	-Chocolatier recommended)
1 Cup coarsely chopped pecans	1/2 Cup white chocolate chips
.

Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil. Place rack in the center of the oven.

In a large mixing bowl, beat flour, salt, 1 cup brown sugar, and 1/2 cup butter on medium speed about 2 minutes, scraping sides of the bowl often.
chocolate brownie
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It should be of a graham cracker crumb consistency. With a spatula, press mixture into the bottom of the prepared baking pan in an even layer. Sprinkle with pecans and set aside.

Top Layer: Combine 1/2 cup brown sugar and 6 tablespoons butter in a heavy 1-quart saucepan over medium heat. Stir constantly until it begins to boil, then cook for 1 minute, continuing to stir. Remove from heat and pour evenly over pecans.

Bake 18 to 20 minutes until bubbly and crust is golden brown. (The longer you bake, the harder they become.) Remove from oven. Sprinkle immediately with chocolate chips, then white chocolate chips. Let rest for 3 minutes to let chocolate soften, then swirl chips with the tip of a sharp knife or toothpick to create a marbled effect.

Cool completely to room temperature. Cut into bars to serve.

Yield: 36 to 48 cookie bars, depending on cut size

Send in by Ellen, Feb 08

1 (15oz.) can of whole kernel	-mix
-corn, undrained	1 Cup sour cream
1 (15oz.) can cream style corn	1/2 Cup margarine (or butter
1 (8oz.) box of jiffy corn bread

mix all ingredients together and pour into baking dish and bake for 1 hour at 350 degrees.

Cook Time: 11 hours, Prep Time: 25 minutes Use your imagination when making this recipe. Try Canadian bacon instead of ham. Use Havarti or Swiss cheese instead of Cheddar. Add some minced jalapeno peppers if you like hot foods. Then enjoy! recommended by Sharon, Jan 08

32 Oz bag frozen hash brown	1 -1/2 cups shredded Cheddar cheese
-potatoes	12 eggs
1 Lb cooked ham, cubed	1 Cup whole milk
1 onion, chopped	1/2 Tsp salt
1 green bell pepper, chopped	1/2 Tsp pepper
1 Tbl olive oil

Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.
In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 10-12 hours, until casserole is set and eggs are thoroughly cooked. Serves 12

Sent in by Jan of Australia, January 08

4 Cup SR flour	About 1-1/3 cups water
1/2 Tsp baking powder	Handful sultanas

Mix flour and baking powder, add sultanas
Make a well in centre and add water.
Mix to soft dough, knead and shape into flattened round ball
Place on trivet in heated camp oven, on coals off the fire.
Put some coals on top. Try after 25 minutes.
Damper is cooked when it sounds hollow when lightly tapped.
Traditionally, serve spread with golden syrup.

Sent in by Sharon

2 Lb boneless chicken, trimmed of	2 Cup wine
-any fat	1 Tbl Herbes de Provence
1/4 Cup flour	fresh rosemary, basil, parsley
1/2 Tsp paprika	-(optional)
3 Tbl olive oil	black pepper and salt
3 Clove of garlic, minced

Mix the flour and paprika. Roll the chicken breasts in the flour mixture. Heat olive oil in a large pot, browning it in small enough batches so that the meat browns nicely. Remove meat, and saut the garlic. Add the wine and scrape the brown bits from the bottom of the pot, stir, and cook on high until a sauce forms. Turn down heat to a low simmer, add the chicken back to the pot. Sprinkle with the herbes de Provence, salt, pepper and minced fresh herbs if desired. Bake at 300F. for 2 1/2 hours, or until the chicken is quite tender. Serve with a rice or potato dish.

Yields: 12 servings Ready In: 1 Hour Cook Time: 30 Minutes Prep Time: 30 Minutes Mozzarella, Parmesan, and ricotta cheese are mixed with tofu and spinach to make a substantial filling for this lasagna variation. Sent in by Florida Marie, Martch 08

1 (16 ounce) package uncooked	1 (10 ounce) package frozen chopped
-lasagna	-spinach - thawed, drained and
-noodles	-squeezed
1 Lb mozzarella cheese, shredded	-dry
1 (15 ounce) container ricotta	2 Cup grated Parmesan cheese
-cheese	1 (28 ounce) jar pasta sauce
1 Lb firm tofu

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Recommended by Lena, Jan 08. Recipe source: busycooks.about.com

4 Cup flour	2 Tsp baking soda
15 Oz box bran flakes cereal with	1 Tsp salt
-raisins	4 eggs, beaten
1 Cup whole-wheat flour	1 Cup vegetable oil
2 Cup sugar	4 Cup buttermilk
1 Cup brown sugar

Combine flour, whole-wheat flour, cereal, sugar, brown sugar, baking soda, and salt in a large mixing bowl. Mix well to combine. Add beaten eggs, oil and buttermilk and stir just until dry ingredients are moistened. This is kind of difficult to do, because the bowl is very full, but keep working. The liquid ingredients will gradually weigh down the dry ingredients and this amount fits nicely in a large mixing bowl.
Cover bowl tightly with waxed paper and foil. You should chill this batter in refrigerator for at least 24 hours before using. The batter will keep, tightly covered, in the refrigerator for up to 3 weeks.

When you're ready to bake the muffins, preheat the oven to 400 degrees and line muffin pans with paper liners. Scoop batter into prepared muffin cups, filling each cup 2/3 full. Bake at 400 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops spring back when touched lightly with fingertip. Makes 48 muffins

If you like chocolate and mint together, and want something to satisfy your sweet tooth, this fudge will definitely do it! White confectioners' coating can be found in candy supply shops, or it is sometimes called Almond Bark. Lena wants me to make her this sweet!!! Jan 08

2 Cup semisweet chocolate chips	-coating
> 1 (14 ounce) can sweetened	> 1 tablespoon peppermint extract
-condensed	> 1 drop green food coloring
-milk, divided	-(optional)
> 2 teaspoons vanilla extract	>
> 1 cup white confectioners'

1. Line an 8 or 9 inch square pan with waxed paper.
> 2. In heavy saucepan over low heat, melt chocolate chips with 1 cup sweetened condensed milk and vanilla. Spread half of the mixture into prepared pan; chill 10 minutes, or until firm. Reserve remaining chocolate mixture at room temperature.
> 3. In another heavy saucepan over low heat, melt white confectioners' coating with remaining sweetened condensed milk (mixture will be thick.) Stir in peppermint extract and food coloring. Spread this mixture on chilled chocolate layer; chill 10 minutes, or until firm.
> 4. Spread reserved chocolate mixture over the mint layer; chill 2 hours, or until firm.

Sent in by Florida Marie, recommended for Diabetic patients and other health care. March 08

3/4 Cup Splenda granular, sugar	1/2 Cup pasteurized liquid
-substitute	-egg-whites
1/2 Tsp salt	1/2 Cup pre-shredded fat free
1 Tsp cinnamon	-mozzarella cheese
1/2 Tsp ground ginger	4 Tsp egg substitute
1 (15 ounce) can pumpkin pie	6 Tbl warm water
-filling

1
Preheat oven to 400 degrees.
2
Combine the first four ingredients in a small bowl.
3
Stir pumpkin into skillet & heat slowly.
4
Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).
5
Mix in the Splenda and spice.
6
Mix egg replacer well with the water, add.
7
Stir whole mixture, pour into crust.
8
Bake at 400 degrees for 10 minutes.
9
Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.
10
The cheese is what "binds." Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn't bake at such high temps for so long, because you're not waiting for sugar to melt, egg yolks to cook - and you've already heated your ingredients.

Recommended by Florida Marie for Diabetic Patients Feb, 08

6 Slice white bread crusts removed	1 Tsp ground cinnamon
2 Tbl reduced calorie Margarine,	1/2 Cup Raisins
-melted	Veg. Cooking spray
Sugar substitute to Equal 3/4cup	4 eggs, lightly beaten
-sugar	2 Cup skim milk
-(I use Splenda Same as real sugar	1 Tsp vanilla
-Measurements)

Break bread Spread melted margarine over bread . Mix the rest of of ingredients together
Bake
at 350 degrees for 55 mins.

Daphne, Argentina

1 1/2 Cups Sugar	1 Cups Orange Juice
2 Cups Flour	1 Tablespoon Orange Rind, Finely
30 Grs Butter	-Grated
4 Eggs	For The Glace
4 Teaspoon Baking Powder	1 1/2 Cups Orange Juice
Pinch Salt	1/2 Cups Icing Sugar

Beat the butter until soft and creamy. Addthe sugar and the eggs one at a time beating continually.
Still beating, add the orange juice and grated rind.
add the sifted flour, baking powder and salt, and beat well to avoid lumps.
Pour the mixture into Muffin molds and place in the oven previous heated to middle/ low and bake for 30 minutes until golden brown.
Remove and leave to cool.
Meanwhile, put the icing sugar in abowl and gradually add the ornage juice revolving all the time. When muffins are cool, use apastry brush to cover them with glace.

This dish is lightly flavoured; it can be enriched with whipping cream or kept lower-fat with milk. Sent in by Sharon March 08

1 Lb (500 g) penne pasta	1 Cup (250 mL) chicken broth
3 Tbl (45 mL) extra-virgin olive	2 Cup (500 mL) cream or milk
-oil	Zest of 1 lemon
2 boneless, skinless chicken	Pinch cayenne pepper
-breasts, cut in 1-inch	1/4 Cup (50 mL) chopped, fresh,
1 Tsp (5 mL) herbes de Provence	-flat-leaf parsley
Salt and freshly ground pepper	1 Tbl (15 mL) fresh lemon juice

Cook pasta in a large pot of boiling, salted water until just tender, eight to 10 minutes. Drain.
Meanwhile, heat oil in a large, heavy frying pan over medium-high heat. Sprinkle chicken with herbes de Provence, salt and pepper and saut in oil until golden, turning, about five minutes. Remove chicken with a slotted spoon and keep warm.
Pour off any excess oil in pan, add chicken broth and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add cream, lemon zest and cayenne. Simmer over low heat for 10 minutes.
Mix in pasta, chicken, salt and pepper to taste, parsley and lemon juice.
Just in case you were wondering what Herbes de Provence is -- here is a recipe for that and a wee bit of history.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row=54&viewtype =2&sortstring= Gramma Claudia

2 Cup sliced raw chicken breasts	Sweet & Sour Sauce:
-(1" strips)	1 Cup white vinegar
18 pineapple cubes, canned	1 Cup apricot nectar
1 whole green pepper, cut into 1"	1 Cup brown sugar
-long thin slices	1 Tsp Worcestershire sauce
1 Cup sliced raw celery	1/2 bottle tomato catsup
Salt & pepper to taste	1 Tsp cornstarch

Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes.
Thicken with cornstarch diluted in a little water.
Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly.
Add sweet and sour sauce, salt and pepper to taste.

SEnt in by Ellen, Feb 08

1 Cup water	1 1/2 Tbl poppy seeds
2 Tbl canola oil	3 Cup whole wheat flour
2 Tbl maple syrup	1 Tbl yeast
1 Tsp salt	1/2 Tsp orange zest, grated

put all ingredients in bread machine pan in order recommended by manufacturer.
bake on medium crust setting.

4 hours

Sent in by Sharon, Jan 08

1 boneless beef blade pot roast (2	-into 2 inch pieces
-lb/900 g)	1 Lb (450 g) carrots, peeled, cut
½ Tsp salt	-into 1 inch pieces
¼ Tsp pepper	1 Can (10 fl. oz/284 mL) beef broth
½ Cup Catalina Dressing, divided	2 Tbl Fresh parsley, chopped
2 large onions, sliced	-(optional)
1 Lb (900 g) potatoes, peeled, cut

Season roast with salt and pepper and brown in large heavy pot or Dutch oven on high heat in ¼ cup of the dressing, turning to brown all sides. Add onions and stir them to brown.
Add the remaining ¼ cup of dressing, potatoes, carrots and broth. Bring to a boil; cover. Reduce heat to low. Simmer 1½ to 2 hours or until meat and vegetables are tender.
Remove meat from pan and slice thinly. Serve meat and vegetables topped with pan gravy. You might want to sprinkle with chopped parsley just before serving.

Herb mix to be used with poultry dishes etc. Sent in by Sharon

1 Tbl thyme	1 Tsp tarragon
1 Tbl chervil	1 Tsp marjoram
1 Tbl rosemary	1/2 Tsp oregano
1 Tbl summer savoury	1/2 Tsp mint
1 Tsp lavender	2 powdered or chopped bay leav

Mix together all of the ingredients and store in a tightly sealed container.
Makes about 1/3 cup herb mix.

Sfogliatelle means "many layers. A crispy shell stuffed with a baked ricotta cream with pieces of candied fruit inside. The Italian classic cheese pastry filled and delicately flavored inside, crisp and crunchy outside. You have probably heard this pastry mentioned on The Sopranos. Sfogliatelle is pronounced something like (shvwee-ah-dell). Pami, NY, March 08

Pastry	3 Tbl minced candied orange, and
3 Cup all-purpose flour	-citron peel
1/2 Tsp salt	2 eggs
3/4 Cup shortening	1 Tbl all-purpose flour
1/2 Cup melted shortening	1/2 Tsp vanilla
Filling	1 egg white
1 1/2 Lb ricotta cheese	melted shortening, for brushing
8 Tbl confectioners' sugar	confectioners' sugar

1 1/2 lbs ricotta cheese
8 tablespoons confectioners' sugar
3 tablespoons minced candied orange , and citron peel
2 eggs
1 tablespoon all-purpose flour
1/2 teaspoon vanilla
1 egg white
melted shortening , for brushing
confectioners' sugar
Directions

1-Sift flour and salt and turn into bowl.
2-Cut in shortening with fingers to mealy consistency.
3-Add enough water (approx. 1/2 c) to hold mixture together.
4-Dough should be not too hard or too soft (similar to egg noodle dough).
5-Knead well several minutes.
6-Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily.
7-Roll dough very thin on lightly floured board into rectangular piece measuring about 28 x 24 inches.
8-Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches.
9-Using a brush, spread melted shortening generously and evenly over one strip, top with second strip and spread with shortening.
10-Repeat with the third and fourth strips, separating each strip by a layer of shortening.
11-Let shortening cool and set.
12-Using great care, roll four strips together, as for jelly roll, starting from shorter end.
13-Wrap in wax paper and refrigerate about 15 minutes.
14-Remove.
15-wax paper and cut ends evenly using a short thin knife.
16-Cut roll into 12 1/2 inch pieces (For easier cutting, dip knife in flour before cutting dough).
17-Slices will resemble narrow rolls of ribbon.
18-Place on lightly floured board and sprinkle lightly with flour.
19-Gently place rolling pin a center of slice and roll out from center toward left.
20-Return rolling pin to center and roll out from center toward right.
21-The slice, fromerly round, will be a larger and thinner oval shape.
22-Gently roll again from center toward top with one stroke and from center toward bottom with one stroke.
23-The oval should measure about 7 1/2 inches at its longest part.
24-Placed prepared oval on lightly floured board, rolled side down.
25-Proceed as above with the other pieces, arranging finished ovals on board, side by side.
26-Preheat oven to 400 degrees.
27-Drain ricotta through cheese cloth until quite dry.
28-Place in bowl, stir in remaining ingredients and blend throroughly.
29-Place a tablespoons or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape.
30-Press edges together tightly to seal in filling.
31-Brush each shell with melted shortening.
32-Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes.
33-Close oven door quickly, lower heat to 350 and bake another 20 minutes.
34-Brush once more with shortening.
35-Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines.
36-Lower heat to 250 and bake another 5 to 10 minutes.
37-Cool on rack.
38-When cold, dust with confectioners sugar.

Sent in by Jami, Maryland after a discussion on spicy foods Jan 08

1 Lb hamburger	1/4 Cup brown sugar
1 meduim size onion chopped fine.	2 Tbl yellow mustard.
about 1 cup Ketchup

Brown hamburger and onion, drain fat
put back in same pan add ketchup, mustard and brown sugar, cook on low
heat for about 10 mins.
Let me know how you like if you try it.
I also use the same ingredients to make my homemade bbq sauce.
Omitting the hamburger of course.
No heartburn, or acid reflux!

Makes:6 servings Start to Finish:4 hr 10 min Prep Time:10 min Pork chops and pasta sauce partner for a taste-tempting dinner reminiscent of pizza. Recommended by Lena, Feb 08

6 pork loin chops, 1 inch thick	1 medium onion, chopped (1/2 cup)
-(about 2 1/4 lb)	2 Cup tomato pasta sauce
1/2 Tsp salt	4 Cup cooked orzo
1/4 Tsp pepper	1 Cup shredded mozzarella cheese
1 Tbl vegetable oil	-(4 oz)

1. Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.
2. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion over pork. Add pasta sauce.
3. Cover; cook on Low heat setting 4 to 6 hours.
4. Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.

Sent in by Sharon,Jan08

4 small boneless skinless chicken	½ Cup salsa
-breasts (l lb./450 g)	1 Cup shredded cheese
4 Tsp taco seasoning mix	¼ Cup sour cream
½ Lb (225 g) potatoes, peeled,	4 large sheets aluminum foil
-thinly sliced (about 2 cups)

Preheat oven to 400F. Sprinkle chicken with seasoning mix. Place ½ cup of the potatoes on centre of each of the sheets of foil and top evenly with chicken, salsa and cheese.
Bring up the sides of the foil. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15 x 10 x ¾ inch baking pan.
Bake 30 to 35 minutes or until chicken is cooked through. Remove from oven and let stand for 5 minutes. Cut slits in foil to release steam before opening. Serve with sour cream.