Sent in by Wanda USA, March 2007

2 large Granny Smith apples,	-splenda(depending
-peeled, cored and sliced(you can	-on how sweet you like your pies)
-use mor	1/2 Cup butter(real butter works
1/4 Cup sugar or splenda	-better but
1 Tsp cinnamon	-you can use the stick margarine
3/4 Cup flour ( I used self-rising)	-but
1/2 - 3/4 cups sugar or	-not the soft type from bowls)

Prepare an 8 or 9 inch baking dish with butter spray or spread butter on the bottom and sides. Mix the sliced apples with the 1/4 cup sugar/splenda and cinnamon and pour into prepared dish. Mix the flour and sugar/splenda together in a separate bowl and add butter. Using a fork or pastry blender chop butter into flour/sugar mixture until it resembles coarse crumbs. Sprinkle over apple mixture evenly and bake at 350 until golden brown on top. Enjoy!!

Bacon slices are cut in half and wrapped around water chestnuts which have been marinated. Sent in by Lena, March 2007. Recipe Source:http://southernfood.about.com/od/appetizersandsnacks/r/bl30620p.htm

2 Tbl lemon juice	2 Can (5 ounces each) water
1 Tbl Worcestershire sauce	-chestnuts, drained
1 Tbl seasoned salt	8 Slice bacon, cut in half

In a bowl, combine the lemon juice, Worcestershire sauce, and seasoned salt. Add water chestnuts and let marinate for 15 minutes. Drain and wrap a half slice of bacon around each water chestnut, securing with toothpicks.

Arrange on rack in broiler pan and broil about 4 inches from heat for 2 minutes on each side. Bacon should be crisp.

Sent in by Jan, Australia March 2007

1 Tbl butter	a little rind of lemon (grated)
3/4 Cup sugar	2 eggs
2 Tbl plain flour	1 Cup mil
juice 2 lemons

Cream butter and sugar, add flour, juice of lemons, add yolks of eggs,
milk lastly egg whites stiffly beaten. The ingredients must be put
together in this order. Pour into buttered pie dish, stand in dish of
water and bake one hour to make a cake mixture on top and lemon
sauce underneath.
Four serves.

Sent in by Sharon, April, 2007

Ingredients: 4 large potatoes	salt and pepper to taste
2/3 Cup butter	green onions, chopp
2/3 Cup flour	2 Cup bacon, crisp-cooked, crumbled
1 1/2 Qt milk	5 ounces Cheddar cheese, grated

Heat oven to 350F degrees and bake the potatoes until fork tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.

Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until all is melted in.

sent in by Sharon, April 2007. Recommended as a Potluck dish

1 1/2 Lb ground chuck	-baked beans
1 Cup Heinz chilli sauce	1 large sweet onion
2 large cans pork and beans or	1 /2-1 cup brown sugar

Brown ground beef and drain well. Dice onions and cook in a little oil until they are soft. Add all the ingredients together into a casserole dish. Bake at 350 degrees for 1 hour. You can easily add these to a crockpot in the morning and serve for supper.

Options:
This EASILY doubles or triples. For spicy beans add a few shakes of hot pepper sauce. I also like to add a spoon or two of molasses instead of the brown sugar and hearty mustard for a variation.

Irish Recipe sent in by Sharon, March 2007

1 1/2 Cup raw potato	Milk
1 1/2 Cup mashed potato	1 egg
1 1/2 Cup all-purpose flour	Salt and pepper

Grate raw potato and mix with the cooked mashed potato. Add salt,
pepper and flour. Beat egg and add to mixture with milk to produce
batter that drops from a spoon. Drop by tablespoonfuls onto a hot
griddle or frying pan. Cook over a moderate heat for 3-4 minutes on
each side.

Sent in by Jami, Maryland, April, 2007

large head cabbage (semi cooked to	rice
-be	onions chopped
-able to work with)	salt and pepper to taste
ground beef	some garlic powder or chopped fresh

As usual, no amts, as I make different size batches and just go by
tastes.
after rolling the beef mixture into the cabbage leaves
I put a 1/2 large can saurkraut in bottom and then top of cabbage
rolls. add water to cover rolls. Cook for at least 4-6 hours on top of
stove. when done I take a stick of butter and enough flour to make a
rue and pour over the top of the rolls cooking another 1/2 hour to
thicken some. and gives it extra rich flavor.

Sent in by Wanda, USA, April 2007

1 Cup flour	1 sm. instant vanilla pudding
1/2 Cup butter	1 sm. instant chocolate pudding
1/2 Cup chopped nuts	1 lge container Cool Whip
1 Cup powdered sugar	3 Cup milk
8 Oz cream cheese	Hershey bar

Preheat oven to 350. Mix the flour, butter and chopped
nuts together. Press down in an 11x14 pan. Bake at
350 for 10 minutes. Cool completely. Mix the powdered
sugar, cream cheese and half of the Cool Whip. Spread
over the first layer. Chill. Mix together the chocolate
pudding, vanilla pudding and milk. When thickened
pour over the second layer. Chill. Spread remaining
Cool Whip on top. Sprinkle with chopped nuts and grated
Hershey bar. Chill completely for 1 hour and Enjoy !!

Recipe source:http://www.arcamax.com/arcamaxchef/s-172976-453781 Recommended by Lena, March 2007

1 and one quarter cups butter	2 Cup graham cracker crumbs
One half cup cocoa	One third cup green Creme de Menthe
3 and one half cups confectioners	1 and one half cups semi-sweet
-sugar, sifted	-chocolate
1 egg, beaten	-pieces
1 Tsp vanilla

Combine one half cup of butter and cocoa in saucepan over low heat and stir until blended. Remove from heat and add one half cup sugar, egg and vanilla. Stir in graham cracker crumbs. Mix well and press mixture into the bottom of a 13 x 9 inch pan. Next, melt one half cup butter and pour into a small mixing bowl. Add Creme de Menthe and mix at low speed. While mixing, add 3 cups sugar until smooth. Spread this mixture over the first layer in the 13 x 9-inch pan. Refrigerate entire dish for one hour. While the dish is chilling, combine one quarter cup butter and chocolate pieces in a saucepan over low heat. Stir until melted. Remove pan from refrigerator and spread chocolate mixture over the mint layer. Return pan to the refrigerator for 2 hours. Cut into small squares and store in refrigerator until ready to serve.

The Skinny: Use your favorite egg and sugar substitute.

Sent in by Sharon, April 2007

1/2 Cup Bertolli Extra Virgin	-removed 250 g
-Olive Oil 125 mL	1/2 Lb thin asparagus spears,
1/4 Cup fresh orange juice 50 mL	-tough ends removed 250 g
1/4 Cup fresh lemon juice 50 mL	8 Cup mixed baby greens, washed,
1 Tsp Dijon mustard 5 mL	-dried 2 L
1/2 Tsp salt 2 mL	1 Cup edible flowers (optional)
Salad	-250 mL
1/2 Lb thin green beans, stem ends

In a bowl, whisk together the vinaigrette ingredients. Set aside. Steam the green beans for 2 minutes, or just until bright green. Remove and plunge into a bowl of ice water. Drain and place in a small bowl. Add 1 tbsp (15 mL) of citrus vinaigrette and toss to coat. Set aside. Snap each asparagus stalk in half. Steam for 2 minutes or until bright green. Remove and plunge into a bowl of ice water. Drain beans and place in a small bowl. Add 1 tbsp (15 mL) of citrus vinaigrette and toss to coat. Set aside.

To assemble the salad, place a bed of mixed baby greens in each of 4 salad bowls or plates. Top with the marinated green beans and asparagus spears dividing the vegetables evenly among the plates. Sprinkle edible flowers over top and drizzle lightly with additional citrus vinaigrette dressing.

We imagine that biting into a cloud would be a lot like savoring a mouthful of this mousse, which dissolves gently into traces of coconut on the tongue. After the extravaganza of ingredients in the meal, this single-note dessert tastes so right. Found for us by Lena, April 2007 at Epicurious.com

2 Cup boiling-hot water	2 1/2 Tsp unflavored gelatin (from
1/2 Lb unsweetened dried coconut	-two 1/4-ounce
-(2 3/4 cups)	-packages)
1 (13- to 14-ounce) can sweetened	1/2 Cup well-chilled heavy cream
-condensed milk	4 large egg whites
About 1/4 cup whole milk

Special equipment : cheesecloth
Garnish: toasted sweetened flaked coconut; fresh lime zest preparation
Pour boiling-hot water over dried coconut in a blender, then blend, scraping down sides as necessary, until combined well, about 30 seconds (use caution when blending hot liquids). Cool in blender until cool enough to handle.

Line a large fine-mesh sieve with several layers of cheesecloth and set it over a bowl. Pour coconut mixture into lined sieve and squeeze out as much liquid as possible.

Whisk together sweetened condensed milk and 1 cup coconut milk in a large bowl.

Pour remaining coconut milk into a 1-cup glass measure and add enough whole milk to bring total to 1 cup, then transfer to a small saucepan.

Sprinkle gelatin over milk mixture in saucepan and let stand 1 minute to soften, then heat over moderate heat, whisking occasionally, until gelatin is dissolved (do not let boil). Whisk into sweetened condensed milk mixture in large bowl until combined. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until mixture is the consistency of raw egg whites, about 10 minutes. Remove bowl from ice bath.

Beat cream with an electric mixer until it holds soft peaks, then fold cream into coconut mixture gently but thoroughly.

Using cleaned beaters, beat egg whites with a pinch of salt until they hold soft peaks, then fold into coconut mixture gently but thoroughly. Chill, covered, until set, about 1 hour.

Cooks' notes:
Mousse can be chilled up to 1 day.
The egg whites in this recipe are not cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites. Gourmet, May 2007

Double this recipe for a Potluck 12 pieces of chicken. Sent in by Pami April 2007

6 Chicken breasts bone in	1 Can of whole berry Cranberry
-....leave the	-Sauce...not
-skin on but trim some excess fat	-jellied
-off.	1 bottle of creamy French
1 Pkg of dried French Onion Soup	-Dressing....8
-Mix	-oz. bottle

ix the soup mix, cranberry sauce and the dressing all in a bowl. Place chicken bone side down in a pan with sides. Pour the cranberry mixture over the chicken. Cover this up with foil poke a steam hole in the foil....place in 350-375 degree oven...mine is hot so I use 350 degrees....but leave covered for 30 minutes....after 30 minutes uncover the chicken and place back in the oven for an additional 30 minutes without the foil. The sauce will now thicken up and by now all you neighbors are at your door wondering what you have in the oven!!
This recipe goes great with rice....the meat falls off the bone. I have tried it with boneless chicken and like it better having the meat cook on the bone.

You could make this as a Potluck and actually take all the meat off once it was done and place it back in the sauce or let them take a chicken breast themselves. This is also very filling.........

presented by Sharon April 2007

3/4 Cup salad oil	½ Cup cranberry sauce (1 cup
1/4 Cup balsamic vinegar	-cranberries, ¼ cup sugar, ¼ cup
1/4 Tsp salt	-water, cook)
1/8 Tsp pepper

Combine all the ingredients and process in a blender until smooth.



Here are the ingredients for a good snack to take on walks.

2 cups sunflower seeds , 1 cup pine nuts, 1 cup pumpkin seeds raw, 1 cup dried cranberries, 1 cup raisins

Not like Traditional Cranberry Sauce at all !! Give it a try! I first had this sauce at a restaurant in Nova Scotia, when we were on holiday. The chef was kind enough to share his recipe with me and we've enjoyed it ever since! Sharon says, I like it best with chicken ! March2007

2 small onions, diced	2/3 Cup honey
4 Clove garlic, chopped	2 beef bouillon cubes
1 Tbl vegetable oil	1/2 Tsp dried thyme, crushed
1 Pkg (12 ounces) fresh or frozen	4 whole bay leaves
-cranberries	5 Drop Worcestershire sauce
2 -1/2 cups water	Dash rosemary
2 Cup dry red wine	Dash ground red pepper

Cook and stir onions and garlic in oil in a large saucepan over medium heat until onions are softened. Add cranberries, water, wine, honey, bouillon, thyme, bay leaves, Worcestershire sauce, rosemary and red pepper. Bring to a boil. Reduce heat to low and simmer about I hour or until mixture reduces by half, stirring frequently. Remove and discard bay leaves. Puree sauce in blender or food processor or press through sieve. (The sauce will be the consistency of a thick gravy.)

Serve with chicken, lamb or pork. Also wonderful over sweet potatoes.

Prep: 5 min, Cook: 15 min. Sent in by Sharon, April 2007

1 Lb small new potatoes, peeled	tsp. all purpose flour
10 ounces frozen tiny peas	3/4 Cup evaporated skim milk
2 Tbs. unsalted butter	1/8 Tsp cayenne pepper

Place potatoes in a steamer basket over boiling water. Cover pan and steam about 8 minutes or until almost cooked through. Add peas to steamer and steam another 3-4 minutes, or until peas are tender. Drain.
While potatoes are cooking, melt butter in a heavy saucepan over medium heat.
Whisk in flour and cook 1-2 minutes, stirring frequently. Do not brown.
Slowly whisk in milk. Bring to a boil.
Reduce heat to low and simmer 5 minutes, stirring frequently, until sauce is thickened.
Season with salt to taste and cayenne pepper. Stir potatoes and peas into sauce and stir over low heat until mixed thoroughly and hot.

Per serving: calories 265, fat 6.2g, 21% calories from fat, cholesterol 17mg, protein 10.2g, carbohydrates 43.4g, fibre 5.9g, sodium 127mg.

Sharon says that a similar chicken soup was the best she ever tried. Aug 06

1/2 chicken, cut up	2 Tbl all purpose flour
Water	1 Tsp salt
2 celery stalks, sliced	1/4 Tsp black pepper
1/2 onion, chopped	1 1/2 Cup thin egg noodles
1/4 Cup butter	1/2 Cup half and half

In a large saucepan cover chicken with water. Bring to a boil. Reduce
heat and simmer 40 minutes or until tender. Remove chicken from bone,
set aside. Reserve broth. Saute celery and onion in butter until soft.
Add flour. Cook, stirring until golden brown. Add broth, salt, and
black pepper. Bring to boil. Add noodles. Cook until noodles are
tender, stirring occasionally. Stir in chicken and half and half.

Sent in by Lena, Recipe source: About,com April 2007

1 large onion, quartered and sliced	1 Lb round steak, cut into 4
1/4 Cup all-purpose flour	-portions
teaspoon dried parsley flakes	1 Cup chopped celery
1/2 Tsp salt	1 Can (14.5 ounces) diced tomatoes
1/8 Tsp ground black pepper	1 Can cream of mushroom soup

Spray crockpot with cooking spray. Place sliced onion in bottom of crock.
In a shallow plate, combine the flour, parsley, salt, and pepper. Dredge
each steak portion in the flour mixture, then pound with a meat mallet to
tenderize and flatten somewhat. Place beef in crockpot over onions. Top
with chopped celery. In another bowl, combine the tomatoes with cream of
mushroom soup and any remaining flour mixture. Spoon soup mixture over
all. Cover and cook on LOW for 7 to 9 hours, or until steak is tender.
Serve with potatoes and a green vegetable or salad. Serves 4.

sent in by Sharon, March 2007

1/4 Cup Margarine	2 Cup sugar
1 Cup water, boiling	4 Cup powdered milk, skimmed

Dissolve 1/4 cup margarine, 1 cup boiling water and 2 cups sugar

Add 4 cups powdered skim milk and mix all the ingredients in a blender.

Serves: 8 Ready In: 3 hr 15 min Prep: 15 min Recipe Source: Kraftcanada.com, Sent in by Pat, March 2007

1 -1/4 cups HONEY MAID Graham	2 pkg. (4-serving size each) JELL-O
-Crumbs	-Vanilla Fat Free Instant Pudding
2 Tbl butter, melted	1 -1/2 cups thawed COOL WHIP Light
2 medium ripe bananas, sliced	-Whipped Topping, divided
3 Cup cold skim milk

COMBINE graham crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Place half of the banana slices in crust; set remaining banana slices aside.
POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping. Spoon half of the pudding mixture into crust; top with remaining banana slices. Cover with remaining pudding mixture.
REFRIGERATE 3 hours or until set. Serve topped with the remaining 1/2 cup whipped topping. Store leftover pie in refrigerator.

Sent in by Sharon, April 2007, Recommended as a Potluck dish

3 boxes Jiffy Cornbread Mix, or 3	1 1/2 Cup taco flavoured shredded
-bags Martha White	-cheese (or
1 13 1/2 ounce can creamed corn	-Mexican Blend)
3 eggs	Optional: 1 minced jalapeno and 2
1/4 Cup milk	-tsp.. chilli powder

Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9x13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it's firm. Do not overcook or it will dry out. I prefer using a metal baking pan-if you use a glass pan it may take 10-15 minutes longer. Watch it carefully.

Easy pineapple cheesecake is made with a graham cracker crust in a springform pan. Southern U.S. Cuisine. Sent in by Lena, April 2007

1/2 Cup graham cracker crumbs	1/2 Cup sifted confectioners' sugar
2 Tbl melted butter	1 Can (20 ounces) crushed
1 Pkg (8 ounces) cream cheese,	-pineapple, well drained
-softened	16 ounces whipped topping

Mix graham cracker crumbs with melted butter, reserving 2 tablespoons; press into the bottom of an 8 to 9-inch springform pan; chill. Whip cream cheese with confectioners' sugar until fluffy; stir in pineapple.

Fold whipped topping into the pineapple mixture; spread over crust. Sprinkle with reserved crumbs; chill thoroughly.
Makes 8 servings.

Serves/Makes: 12 | Difficulty Level: 2 | Ready In: 1-2 hrs CDKitchen http://www.cdkitchen.com Sent in by Lena Mar 2007

1 Pkg (10-oz. size) miniature	-choice
-marshmallows	1 Can pie filling of your choice
1 box cake mix, any flavor of your

Spray a 13 x 9-inch pan. Pour marshmallows into pan and distribute evenly
over the bottom. Set aside.
Prepare cake mix according to package directions and pour over
marshmallows. Spread pie filling over top. Bake at 350 degrees for 40
minutes. Let cool slightly. Best served warm with ice cream or whipped

Makes 12 servings Baking Time 20 min Refrigeration Time 30 min Preparation time 15 min Sent in by Lena March 2007 Recipe Source: http://www.chatelaine.com/applications/recipe/article.jsp?recipeId=7885

CRUST	-tip, below)
1 Cup (250 mL) all-purpose flour	FILLING
3 Tbl (45 mL) granulated sugar	5 eggs
Pinch of salt	1 Cup (250 mL) granulated sugar
1/2 Cup (125 mL) cold unsalted	1/2 Cup (125 mL) freshly squeezed
-butter, cut into cubes	-lemon juice
1 Tbl (15 mL) white vinegar or	1/2 Cup (125 mL) whipping cream
-lemon juice	Toasted sliced almonds (optional)
2 Tbl (30 mL) apricot jam (see

1. For crust, place flour, sugar and salt into a food processor. Whirl until mixed. Add butter. Pulse just until coarse crumbs form. Add vinegar and pulse just until mixture begins to form a ball. Remove dough and gather into a ball.
2. Place dough in centre of 10-in. (25-cm) tart pan with removable bottom. Using the palm of your hand, press dough from middle of pan to edge. Using your fingertips, press dough up edge of pan until dough is even with rim. Refrigerate for 30 min. to firm dough a little.
3. Position rack in bottom of oven. Preheat to 400F (200C). Spread bottom of crust with jam. Place on a baking sheet.
4. For filling, place eggs, sugar and lemon juice in a large bowl. Whisk until mixed. Add cream and whisk until evenly mixed. Pour filling into pastry crust. Bake on bottom rack of preheated oven until centre of filling is set when pan is jiggled, 20 to 25 min. Cool completely. Keep refrigerated. Sprinkle with toasted sliced almonds just before serving, if you like.
BAKING TIP Spreading a layer of jam over the pastry crust is a French trick to prevent the dough from becoming soggy. If you don't have jam, skip this step and it will still work.

Sent in by Wanda, april, 2007

2 graham cracker pie crusts	1 Cup finely chopped pecans
1 Can condensed milk ( Eagle Brand	7 Oz coconut
-or other)	1/2 Stick butter or margarine
1 8-oz pkg cream cheese	1 jar caramel, chocolate or
1 2- oz Fat Free Cool Whip	-butterscotch ice cream topp

Mix condensed milk and cream cheese. Beat until smooth and add cool whip. Set aside. Mix pecans, coconut and butter. Place on a pan and put in 350 oven and toast until coconut is slightly toasted stirring several times. Place the cream cheese mixture in the pie crusts and drizzle with the ice cream topping. Sprinkle pecan mixture evenly over the tops. Freeze and its best to eat it frozen or it will be too soft.

Sent in by Sharon April 07

8 ounce lemon-flavoured yoghurt	2 green apples, diced (not peeled)
2 bananas, sliced	1/2 Tsp nutmeg
8 -ounce can mandarin oranges,	1/4 Tsp vanilla extract
-drained

In a large mixing bowl combine the yoghurt with the vanilla and nutmeg. Add the fruit and toss. Serve immediately. Serves six.

Note: If there are leftovers that need to be used up, put the mix in a blender and make a smoothie.

These saucy potatoes make the perfect accompaniment to any hearty holiday entree.

2 Lb tiny new potatoes	Dash ground cloves
2 Tbl finely chopped onion	Dash ground nutmeg
2 Tbl butter or margarine	1 bay leaf
2 Tbl all-purpose flour	2 Cup milk
1/4 Tsp salt	1/4 Cup shredded cheese
1/8 Tsp pepper	2 Tbl grated Parmesan cheese

1. Scrub potatoes. Cut larger potatoes into quarters. Place in steamer basket over boiling water. Cover; steam for 12 to 15 minutes or just until tender.
2. For sauce: In a medium saucepan, cook onion in butter or margarine until onion is tender, but not brown. Add flour and stir until smooth. Stir in the salt, pepper, cloves, nutmeg, and bay leaf. Add the milk all at once. Cook and stir until thickened and bubbly. Stir in the Gruyere and Parmesan cheeses. Heat and stir until cheeses melt. Remove and discard the bay leaf.
3. Arrange potatoes on individual plates or in a serving bowl. Spoon the sauce over potatoes. Makes 6 servings.

Sent in by Sharon, March 2007

1/4 Cup shortening	2 Cup flour
1 Cup white sugar	2 Tsp soda
1/2 Cup honey	1 Tsp cinnamon
1 Tsp grated orange rind	1/2 Tsp salt
1 Cup boiling water	1 Cup candied fruit
2 Cup quick oatmeal	1/4 Cup chopped almonds

Combine honey, shortening, sugar and orange rind. Stir in boiling water, add oatmeal. Sift dry ingredients, combine fruit and nuts.

Mix together.

Bake at 400 for 10 minutes, lower to 350 for 40-50 minutes or until done. Store several days before using.

Sent in by Jami, USA March 2007

1 Lb elbow macaroni Cooked or any	2 reg size cans drained tuna
-other	1 medium size onion chopped fine
-kind of noodle you prefer	4 Tbl butter or margarine
( flat wide noodles, fanfares,	salt and pepper to taste.
-shells etc.)	1 16 ounce container sour cream

while noodles are cooking put in skillet your butter and onion and
cook til browned .(the browning will give better flavor)
pour the drained cooked noodles back in pot used to cook noodles. Add
your tuna and mix well add salt and pepper to taste add onion and
butter then mix thouroghly again, add your container of sour cream and
re warm over low heat til hot.
I sometimes add a package of cooked frozen peas to it or serve them as
side dish. Whichever you prefer.
I usually serve with a side salad also. and Applesauce

Jan of Australia says: I used to use a wooden dolly peg to make the hole, don't have
one now so used the stopper to put in an unfinished bottle of
wine. I was amazed at the number it made, about 40 I think.
March 2007

1/2 Cup sugar	2 eggs
1/2 Cup butter	2 Cup S R flour

Beat butter and sugar to a cream, add eggs, then the flour.
Make into stiff balls, press down with fork, make hole in
middle and fill with jam. Bake in quick oven.

Sent in by Jami, Maryland, April 2007 recommended for Easter

3 reg size boxes jello ( I use	either 1-can crushed pineapple or 1
-either	-16oz container frozen strawberries
-Lime or Strawberry)	with juices
1 -8oz box cream cheese

Make jello as stated on box only eliminate 1 cup of the water.add your
strawberries or can of pineapple mixing well , Chill til almost set.
then with mixer blend in the softened cream cheese. there will be some
lumps and also creamy to the jello mixture.. put in mold or bowl
whichever suits.

Sent in by Sharon, Good for use with Cauliflower and other veg

3 Tbl butter	1 1/2 Cups Milk
3Tablespoon Flour	1 Cups Cheese, Grated

Melt 3 tablespoons butter in a saucepan;

Stir in 3 tablespoons flour, until blended;

Stir in slowly 1 1/2 cups milk.

When the sauce is smooth and hot, reduce the heat and stir in 1 cup grated cheese and stir the sauce until cheese is melted.
Sprinkle with fresh parsley or chivies if liked

Sent in by Sylvia, UK April 2007. Very Impressive dish, but simple. A small amount of grated cheese may be added to the sauce for extra flavour. prep time 25 mins, cooking time 40 mins

Base:	Sauce:
175gs/6oz Breadcumbs, Fresh,	3 Leeks, Large, Trimmed,cleaned
-Wholemeal	-And Thinly Sliced
50grs/2oz Butter Or Margarine	50gs/2oz Butter Or Margarine
100gs/4oz Cheddar Cheese,	25gr/1oz Wholemeal Flour
-Vegetarian, Grated	150-200ml/1/3-1/2pint Milk
100grs/4oz Mixed Nuts,	Salt & Pepper, Freshly Ground
-Chopped(cashews & Brazil Are Good	2 Tablespoon Sesame Seeds
1/2 Teaspoon Mixed Herbs

For the base:
Pre-heat oven 220ºC/425ºF/gas mark 7.
Mix the breadcrumbs, cheese, nuts and herbs in a bowl.
Melt the butter and pour over dry ingredients.
Mix well then then press firmly into a 20-23cm/8-9 in tin.
bake in the center of oven for 15-20 minutes until golden brown.
Remove and fill with sauce below.
For the Sauce:
Melt the butter in a large saucepan and sauté the sliced leeks for 5 mins until just soft.
Stir in flour and cook for three minutes.
Gradually add the milk, stirring all the time to prevent lumps. Don't add too much milk as you need a very thick sauce.
Bring to boil then reduce heat and cook for a couple of minutes. Season to taste.
Spoon the mixture into the base, sprinkle with sesame seeds. Can be frozen at this point.
Heat through for 20 minutes then leave to stand with foil over tin.
Serve cut into wedges with steamed vegetables, such as broccoli, carrots or beans, or a salad

Serving: Makes one 10-inch tart . Recipe Source: www.marthasteart.com. Sent in by Arlene, recommended for Easter

5 ripe lemons, sliced paper-thin,	-small pieces
3/4 Cup granulated sugar	1 large whole egg
4 large egg yolks	1 Tbl heavy cream
1/4 Tsp salt	2 Tbl pine nuts
All-purpose flour, for work surface	Confectioners' sugar, for dusting
2 Tbl unsalted butter, cut into	Cornmeal Tart Dough

In a shallow nonreactive bowl, combine lemon slices and granulated sugar. Cover with plastic wrap; let macerate in refrigerator at least 4 hours or overnight.
Preheat oven to 350 degrees. In a medium bowl, lightly beat egg yolks and salt. Add lemon slices; gently toss to coat.
On a lightly floured surface, roll out one disk of cornmeal dough to a 12-inch round. Fit dough into a 10-inch fluted round tart pan with a removable bottom, pressing gently into corners and sides. Trim edges with a sharp paring knife.
Pour lemon filling into the tart shell, evenly distributing lemon slices. Dot with butter pieces. Roll out remaining dough disk. Carefully place it on the tart, pressing edges gently to adhere.
Whisk together egg and heavy cream in a small bowl; brush mixture evenly over top of dough. Sprinkle tart with pine nuts, and chill 30 minutes.
Place tart on a rimmed baking sheet, and bake until golden, about 40 minutes. Transfer to a wire rack to cool. Serve, sprinkled with confectioners' sugar.

Prep Time: 5 Cook Time: 15 This are soo yummy! Tagged with taco easy kidfriendly dinner salsa Sent in by Lena, Mar 07

24 wonton wrappers	Garnish: sour cream
1 Lb of hamburger	Garnish: olives
1 Pkg taco seasoning	Garnish: guacamole
3 Tbl of salsa	1/2 Cup of salsa or picante sauce
1 Cup of shredded cheese

First you want to cook hambuger until browned. Drain.
Add stir in taco mix and 1/2 cup salsa/picante sauce.
Simmer for 3-5 minutes.
Now press wonton wrappers into mini muffin cups.
Then you can spoon beef mixture in cups and top with the 3 tbls of
the salsa and cheese, evenly divided.
Now you can bake in preheated 425F oven for approx 8 minutes,
golden.
Serve with salsa, sour cream, olives and Guacamole.
From http://www.grouprecipes.com/

Microwave popcorn is an easy snack and if you make it yourself, you can control the added fat. says Sharon who sent this in, March 2007

1/4 Cup (50 mL) popcorn

Place 1/4 cup (50 mL) popcorn in a paper lunch bag; fold bag at end to keep in the steam.

Microwave on high for about 2 minutes or until popping slows to about 4 seconds between pops.

Drizzle with melted butter and sprinkle with salt if desired.

Shared with us by Lena, March 2007

1 Can condensed milk	12 Oz cool whip
1/2 Cup key lime juice (approx.)	2 prepared pie shells (pre-baked or
8 Oz cream cheese	-graham cracker)

Blend milk and cream cheese until smooth. Add lime juice and mix thoroughly. Add thawed cool whip. Pour into two pie shells. Garnish with grated lime rind. Refrigerate 6 hours

Sent in by Arlene, March 2007

I head of butter lettuce	pine nuts
1 Can of pears ( your choice is to	raspberry dressing ( to your
-the size)	-liking)
-syrup removed...

toss all together and enjoy

Sent in by Jan, Australia March 2007

2 Tbl butter	1 full cup S.R flour
3/4 Cup sugar	4 Tbl milk
2 eggs	pinch cinnamon

Combine all in basin and beat for 5 minutes
Bake in moderate oven 20 to 30 minutes.

I put half batter in pan and put layer of apple, then
remainder, but there are many variations that could be used.
It is a small cake, also suitable for dessert.

Irish recipe sent in by Sharon, March 2007

1 1/4 Lb (about 2 large) russet	2 Tbl unsalted butter, cut into
-(baking) potatoes	-bits and softened
2 Cup chopped kale	1 Tbl olive oil
1 onion, diced	Salt and pepper
1/2 Cup milk, scalded

Peel potatoes and cut into 1-inch pieces; place in saucepan. Cover
with salted water and simmer until tender (15 minutes). Mash with milk
and butter. While the potatoes are simmering, steam kale for 10
minutes, or until it is tender, and saut onion in olive oil. Once
potatoes are mashed, stir in kale and onion; season to taste. For an
extra-decadent treat, fry up leftover colcannon the next day in two
tablespoons olive oil.

Sent in by Sharon, recommended as a Potluck dish

1 Pkg (12 oz) corkscrew pasta	salt and pepper to taste
1 Can (20 oz) pineapple chunks in	3 Cup cauliflower flowerets,
-juice	-broken up small
1 Cup vegetable oil	1 red bell pepper, seeded, chunked
1/2 Cup white vinegar	1 Cup whole almonds, toasted
1 Tbl Dijon mustard	1 Cup cubed grilled chicken breast
1 Tbl Worcestershire sauce	-or
1 Clove garlic, pressed	-leftover turkey breast

Cook noodles according to package directions. Drain pineapple; reserve 3 tablespoons juice for dressing. For dressing, combine reserved juice, oil, vinegar, mustard, Worcestershire sauce, garlic, salt and pepper in jar; shake well. Combine noodles and cauliflower in large bowl. Pour dressing over salad; toss to coat. Cover and marinate in refrigerator overnight. Add the red pepper, almonds and turkey or chicken; toss to coat. Optional: peas or red onion is good added in too.

Sent in By Sharon, April 2007. Recommended as a Potluck Dish

Ingredients:	1/2 Cup diced red onions
2 Can (6 ounces) tuna	1 Cup diced celery
4 (12 ounce) cups macaroni, dry	1/2 Tsp pepper
2 Cup bottled ranch dressing (I	4 hard boiled eggs, chopped roughly
-made my own)

Cook the macaroni according to directions on package. Add remaining ingredients and mix thoroughly. This is good chilled and it doesn't need long. Make it in the morning and it will be ready for lunch.

sent in by Sharon

4 Tbl Butter	5 Cup Rice krispie cereal.
4 Cup Marshmallows

Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice Krispies and stir till all are coated.

Sent in by Sharon, Recommended as a Potluck recipe April 2007

1 medium head romaine or iceberg	4 hard-cooked eggs, sliced
-lettuce, shredded	1 Cup mayonnaise (I use light)
1 Cup chopped celery	1/2 Cup sour cream or low fat
1 Cup coarsely chopped green pepper	-yoghurt
1 Cup green onion-green and some	1 -1/2 tablespoons sugar
-white	1 -3/4 cups cheddar cheese, grated
-section, thinly sliced	8 strips bacon, cooked, drained
1 10-ounce package frozen peas,	-and crumbled
-thawed with cold water

Place lettuce in bottom of large bowl or 13x9x2 pan. In layers, add celery, peppers, onion, peas and eggs. Mix together mayonnaise, sour cream and sugar. Spread on top. Top with cheese and bacon. Refrigerate overnight.

An Irish Recipe sent in by Sharon, March 2007

1 Cup steel cut oats	4 Cup water
1 Cup dried cranberries	1/2 Cup 2 per cent or skim
1 Cup dates, chopped	-evaporated milk

Spray the inside of a 3-4 quart slow cooker with nonstick cooking
spray. Combine all ingredients in the slow cooker and mix well. Cover
and turn on low setting. Cook overnight or 8-9 hours. Stir well before
serving.

Sent in by Sharon, April 2007

1 Cup butter	1 Tsp soda
1 Cup granulated sugar	? teaspoon baking powder
? cup brown sugar	2 Cup oatmeal
? cup honey	? teaspoon salt*
2 eggs	2/3 Cup sunflower seeds, shelled
1 Tsp vanilla	1 Cup coconut
2 ? cups flour

Preheat oven to 350 degrees F. In a large mixing bowl, blend butter and sugars until light and fluffy. Add honey, eggs, and vanilla; beat at medium speed until light and fluffy. Add flour, soda, baking powder, oatmeal, and salt. When ingredients are well incorporated, turn off the mixer and scrape down the sides of the bowl. Add sunflower seeds and coconut. Mix again briefly, then drop by rounded tablespoonfuls onto a greased cookie sheet. Bake for 8 to 10 minutes. Make 3 to 4 dozen cookies.

*If using salted sunflower seeds, decrease salt to ? teaspoon.

When potatoes go on sale, they make an excellent base for frugal meals. They can be used as the main dish, side dish or the soup. They can be baked, boiled, hashed, scalloped, mashed or stuffed. Sent in by Sharon, April 07

4 large baked potatoes	3 Clove garlic, pressed
1/2 Lb lean ground beef	6 ounces tomato sauce
1/4 Tsp chilli powder	1/2 Tsp Tabasco sauce
1/4 Cup diced onion	3/4 Cup cheddar cheese, grated

Bake the potatoes at 425 degrees F (or microwave) until tender in the centre. Cut each potato in half lengthwise, and then scoop out the centre of the potato with a spoon, being careful not to cut into the skin. Place the pulp in a large mixing bowl.

In a skillet, brown the ground beef. Drain the beef. Place the beef in the same mixing bowl as the potato pulp. Add the chilli powder, onion, garlic, Tabasco sauce and tomato sauce. Mix well.

Stuff the potato shells with the potato-meat mixture. It will be heaping out of the skins. Sprinkle 3 tablespoons of cheese over the top of each potato. Place the potatoes on a cookie sheet and return to the oven for two to three minutes to melt the cheese. Serves four.

Terrific! You'll be surprised how easy it is to make., says Sharon who sent it in April 2007

½ Cup sugar	1 Cup chocolate chips
½ Cup packed brown sugar	1 Cup chopped pecans
1 Cup butter, melted	1 pie crust
2 eggs	Whipped cream, sweetened
½ Cup flour	Ice cream, if desired

Combine sugars in a large bowl; add melted butter, eggs, and flour. Beat until well mixed. Batter will be thin. Stir in chocolate chips and pecans. Place in a 9-inch pie crust (may use a frozen crust). Place on a baking sheet and bake at 325 degrees for 50 to 60 minutes. Top with whipped cream or ice cream to serve. Makes 6 servings.

sent in by Sharon April 2007

1 Pkg (300 g) soft tofu	juice of 1 lemon
1 banana	1 Tsp honey
2 Tbl frozen orange juice	1/2 Tsp vanilla
-concentrate

Blend all ingredients until smooth. Pour into dessert bowls. Drizzle 2 - 3 spoons of Blackberry Syrup onto pudding. Garnish with who berries.

Sent in by Jami March 2007

1/2 COOKED TURKEY BREAST (CUT IN	ABOUT 4 CUPS WATER
-CUBES)	1/3 Cup GRANULATED CHICKEN STOCK
1 - 16 OUNCE BAG FROZEN MIXED	-(IS LIKE
-VEGETABLES	-BOULLION)
1 MEDIUM SIZE CHOPPED ONION	ABOUT 4 CUPS BISQUICK and water to
1 -8 OUNCE BAG FROZEN PEAS	-make bisquick batter thick( but
2 PKGS. TURKEY OR CHICKEN GRAVY MIX	not too thick like for biscuits)

put all above ingredients in large bowl,(EXCEPT the BIQUICK) mix
together and pour into a greased 13x9 pan and also two
or three individual casserole dishes (if you want to make all
individual servings that would be good too.)
spoon over top of mixture the bisquick batter. Bake in oven at 250 til
the biquick is lightly browned then turned up oven to 350 for
remained of time.
(If you want more soupy under the biquick add more liquid. )
I baked the 1 individual dish for about 45 mins and the 13x9 pan for
an hour and half. Use your judgement as all ovens vary.
(note: I did not need to use any salt nor pepper. You may add if you
prefer)

http://www.hersheys.com/recipes/ Recipe Source: Sent in by Lena Mar 2007

1 9-inch pie crust, baked and	3/4 Cup HERSHEY'S Semi-Sweet
-cooled	-Chocolate Chips
3/4 Cup sugar	3 Tbl butter
1/3 Cup HERSHEY'S Cocoa	2 Tsp vanilla extract
1/3 Cup cornstarch	Whipped topping
1/4 Tsp salt	Additional HERSHEY'S Semi-Sweet
3 eggs, beaten	-Chocolate Chips
3 Cup milk

1. Prepare pie crust, cool.

2. Stir together sugar, cocoa, cornstarch and salt in medium saucepan. Combine eggs and milk; gradually stir into sugar mixture, blending well. Cook over medium heat, stirring constantly with wire whisk, just until mixture comes to a boil. Remove from heat.

3. Add chocolate chips, butter and vanilla. Stir until chips and butter are melted and the mixture is smooth. Pour into prepared crust. Immediately press plastic wrap onto pie surface. Refrigerate three to four hours or until firm. Garnish with whipped topping and chocolate chips. 8 servings.

VARIATION: COCONUT CHOCOLATE CREAM PIE: Prepare pie as above; stir in 1 cup MOUNDS Sweetened Coconut Flakes with chocolate chips and butter.

sent in by Daphne, April 2007

The yeast:	1 Tsp salt
2 5gr yeast	5 0gr sugar
5 0cc warm water	5 00grs flour
I Tablespoon flour	5 0grs chopped walnuts
The dough:	5 0grs chopped hazel nuts
2 50cc water

Dilute the yeast in the warm warer and add a spoon of flour, nix and leave to bubble.
Put the cup of water in a bowl, add the salt , sugar and fermented yeast, add the sifted flour and form a ball, knead and leave to rise.
Knead once more and add the chopped nuts. Knead in well and divide into three parts.
Give them a loaf-like form, and place on a greased baking tray. Cover and leave to rise.
Make cuts with a shrap knife, sprinkle with flour and bake in a moderate oven for 30 mins until golden brown

Sent in by Sharon, March 2007

4 Cup chicken broth	1/2 Cup finely chopped cooked pork
1/2 Cup thinly bias-sliced carrot	1/2 Cup finely chopped fresh
5 to 6 green onions, slivered	-mushrooms
-(about 1/2 cup)	1/2 Cup sliced green onion
1 -inch piece fresh ginger	2 Tbl finely chopped pimiento
Several dashes sesame oil	2 Tbl snipped fresh cilantro
Cilantro leaves (optional)	2 Tbl soy sauce
1 6-oz. package frozen, peeled,	1/8 Tsp ground red pepper
-cooked shrimp, thawed and finely	Wonton skins

Directions
1. Combine shrimp, pork, mushrooms, the 1/2 cup green onion, the pimiento, 2 tablespoons cilantro, the soy sauce, and red pepper.

2. To fill wontons, place each wonton skin in front of you so 2 opposite corners are pointing toward you. Place 1 teaspoon filling in the center of each wonton skin. Fold the lower corner of the wonton over the filling and bring its point up to tuck under the filling. Roll the wonton up slightly away from you, leaving about 1 inch of skin unrolled at the top corner. Use water to moisten a side corner. Grasp opposite corner and, overlapping them over the filling, attach side corners to each other, leaving top corner free.

3. In a 3-quart saucepan bring 6 cups water to boiling. With a spoon place 20 of the wontons, one at a time, into boiling water. Reduce heat. Simmer for 5 minutes. (If using frozen wontons, do not thaw; after adding, return water to boiling before simmering.) Drain and rinse with cool water. Meanwhile, in a 2-quart saucepan combine chicken broth, carrot, green onion, and ginger. Bring to boiling; reduce heat. Cover and simmer for 2 to 4 minutes or until vegetables are crisp-tender. Remove ginger and discard. Stir in sesame oil. Divide wontons among bowls and ladle broth mixture atop. Sprinkle cilantro atop each soup bowl, if desired. Makes 4 to 6 servings.

Make-Ahead Tip:To freeze extra wontons, place filled wontons on a baking sheet in a single layer. Freeze until solid. When frozen, place wontons in 2 freezer bags or containers and freeze until needed, up to 3 months.