Buttermilk makes these biscuits tender and flavourful. The secret to fluffy biscuits is not overworking the dough. Once the shortening is cut into the flour, just a few quick stirs should make the dough form into a ball. Shared by Sharon, July 07

½ Cup shortening	1 Tsp salt
2 Cup all-purpose flour	¼ Tsp baking soda
1 Tbl sugar	about ¾ cup buttermilk
2 Tsp baking powder

Heat oven to 450F. Cut shortening into remaining ingredients, except buttermilk, in a large bowl using a pastry blender or crisscrossing two knives until mixture resembles fine crumbs. Stir in just enough buttermilk so dough leaves side of bowl and forms a ball.

Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat dough until ½ inch thick. Cut with floured 2 ½-inch biscuit cutter. Place about 1 inch apart on an ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot.

Recipe Source: CDKitchen http://www.cdkitchen.com Recommended by Lena May 07

2 Cup powdered milk	1/4 Tsp white pepper
1 Cup flour	1 Cup chilled butter
2 Tsp salt

Combine milk, flour and salt; cut in butter with a pastry cutter until fine crumbs form. Refrigerate in an airtight container; attach instructions.

Instructions: Mix 1/4 cup mix, 1/2 cup water, salt and pepper to taste in a small pan; heat thoroughly, stirring until creamy.

Pour over one pound cooked, hot pasta; toss with 4 minced garlic cloves, one cup grated Romano cheese and one cup light cream. Serve at once.

Recommended by Sharon, May07

1 ½ Cup sugar	1/3 Cup margarine or butter, melted
1 Cup buttermilk	1 Tsp vanilla
½ Cup Bisquick	3 eggs

Grease pie tin. Mix all ingredients and pour into pie tin. Bake at 350 degrees for about 30 minutes, or until knife inserted in centre comes out clean. Cool five minutes. Serve warm or cold with fresh fruit or caramel sauce and whipped cream

Save 108 calories . Low Calory fast food, recommended by Sharon june 07

1 boneless, skinless chicken	1/8 Tsp garlic powder
-breast half (5 ounces)	1/8 Tsp onion powder
2 Tsp unbleached or all-purpose	1/8 Tsp cayenne
-flour	Olive oil spray
2 Tsp sugar	1 egg white
1/2 Tsp salt	1 1/2 Tsp fat-free milk
1/4 Tsp paprika	3 Tbl dry bread crumbs
1/8 Tsp ground black pepper

Place the chicken on a cutting board. Cover with a sheet of waxed paper. With the smooth side of a meat mallet, pound to an even 1/4" thickness. Cut diagonally into 6 equal strips (about 4" x 3/4").
In a small resealable plastic bag, combine the flour, sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne. Shake to mix well. Add the chicken. Shake to completely coat the chicken with the flour mixture. Place in the refrigerator for at least 10 minutes.
Preheat the oven to 450 F. Lightly mist a small non-stick baking sheet with oil spray. Set aside. In a small, shallow bowl, combine the egg white and the milk. Beat with a fork until smooth. Place the breadcrumbs on a small sheet of waxed paper set next to the egg-white mixture.
One at a time, dip the chicken strips into the egg-white mixture, being sure to coat completely. Allow any excess egg-white mixture to drip off. Dip into the breadcrumbs to coat completely and place on the baking sheet. Lightly mist both sides of the chicken strips with oil spray. Bake for 4-6 minutes per side, or until the breading is crisp and the chicken is no longer pink inside.
Makes 1 serving (6 pieces): 322 calories, 40 g protein, 28 g carbohydrates, 5 g fat, <1 g sat. fat, 1 g fibre.

Original Chick-fil-A Chick-n-Strips (6 pieces): 430 calories, 43 g protein, 21 g carbohydrates, 20 g fat, 4 g sat. fat, 1 g fibre.

Drive-Thru

You can bread the strips in batches for storage in the freezer (unbaked) until you need a "fast food" meal. When you want to eat them--no need to thaw--simply follow the recipe directions, baking for 5 to 7 minutes per side. Not only will they be on the table quicker than Chick-Fil-A's could be, but you'll know you're taking in a fraction of the fat and far fewer calories. Freeze for up to 2 months.

Recommended by Sharon, June 07

1 orange, peeled, cut into	2 Tbl cream of coconut
-bite-size pieces	1 freshly squeezed lime juice
1/2 Cup crushed ice	1 orange -cartwheel twists for
1 scoop nonfat yoghurt	-garnish

To make one portion:

a.. In blender, combine all ingredients except garnish;
blend until smooth.
b.. Garnish with orange cartwheel twist threaded on
short wooden skewer.
Makes 1 serving

Recommended by Sharon, May 07

24 large mushrooms	-cream cheese
1/4 Cup extra virgin olive oil	1 Can crab meat
minced garlic	Parmesan cheese
any flavour Philadelphia (whipped)	6 Tbl butter

Remove stems from the mushrooms. Carefully trim the mushroom cap back to expose the spore area. Do this at an angle so that the cap can hold more mixture.
In a bowl, combine the container of whipped cream cheese, three tablespoons of Parmesan cheese and the crab meat. Fold the mixture over until thoroughly combined.

Pour 1/2 teaspoon of extra virgin olive oil into each mushroom cap. Add a sprinkle of minced garlic into the oil. Add one tablespoon of crab mixture into each mushroom cap. Put the mushroom caps into a foil container.

Slice the butter into cubes and add them to the bottom of the container. Sprinkle minced garlic over butter.

Cover the container with foil and bake at 350F for 45 minutes. Switch the oven to broil and remove the foil during the last 5 minutes of cook time.

Makes 12 servings.

Sent in by Sharon, April2007. Recommended for a potluck dish

2 Lb bag frozen hash browns	-cheese, shredded or cubed small
1 1/2 Stick butter or margarine	1 onion, minced very fine
1 1/2 Cup cottage cheese	1 Pint half and half, brought just
1/2 Lb American or Velveeta	-to a boil

Mix all well and pour into 13 x 9 baking dish. Bake at 350 degrees for one hour. You can also add a cup of diced ham to this, or a dash of cayenne pepper for zip.

reduced-calory snack, recommended by Sharon, June 07

2 3/4 Cup fat-free, sugar-free	1/4 recipe Dairy Queen Chocolate
-vanilla ice cream	-Chip
2 Tsp fat-free milk	-Cookie Dough (see below)
1 Tsp vanilla extract	1 Tbl chocolate syrup

Place the ice cream in a mixing bowl and mash it with a wooden spoon until it is slightly softened and can be stirred. Add the milk and vanilla. Stir to blend well. Add the cookie dough. Stir to mix well. Quickly swirl in the chocolate syrup. Transfer the mixture to a 16-ounce (2 cup) Styrofoam cup. Serve with a spoon.
Makes 1 serving: 821 calories, 22 g protein, 14 g carbohydrates, 10 g fat, 6 g sat. fat, 29 g fibre.

Original Dairy Queen Medium Chocolate Chip Cookie Dough Blizzard: 1,030 calories, 17 g protein, 150 g carbohydrates, 40 g fat, 20 g sat. fat, 0 g fibre.

Cookie Dough:

1/4 cup packed brown sugar

2 tbsp granulated sugar

5 tbsp light butter from a stick, softened

1/2 tsp vanilla extract

1/2 tsp salt

3/4 cup unbleached flour

2 tbsp + 2 tsp mini semisweet chocolate morsels

In a mixing bowl, combine the brown sugar, granulated sugar, and butter. Using electric beaters or a wooden spoon, mix until smooth. Stir in the vanilla and salt. Add the flour. Mix and stir until no flour is visible. Stir in the chips. With measuring spoon, scoop out level 1/4 teaspoonfuls and place them in a single layer in a small container lined with waxed paper. Store in the refrigerator for up to 1 week.

Makes about 1 3/4 cups dough, enough for 4 servings: Each serving: 249 calories, 4 g protein, 40 g carbohydrates, 10 g fat, 6 g sat. fat, 1 g fibre.

Drive-Thru

If you prepare one recipe of the cookie dough, you can have extra on hand when you feel a Blizzard craving coming. Shape the dough balls and place them, not touching, on a freezer-proof plate or tray. Freeze for about 1 hour, or until solid. Pack single serving amounts in small resealable plastic freezer bags.

Shared by Sharon, July07 Recommended as low calory

1/2 Cup of shredded cucumber	1 1/2 Tbl of olive oil
1 Clove of garlic, finely minced	2 Tsp of fresh lemon juice
-(read invisible small piec	2 Cup of plain yoghurt
1 Tsp salt	herbs to taste

Wash, peel and shred cucumber.
Finely mince the garlic into very small pieces
Combine garlic, salt and cucumber in a small bowl.
Combine olive oil, lemon juice and yoghurt in a medium bowl, stirring to mix well.
Add in cucumber/garlic to the yoghurt mix.
Gently stir to evenly distribute all ingredients.
(Optional) Garnish with finely diced dill, mint or parsley.
Use as a dip with veggies, crackers, or torn homemade bread. Delicious and healthy!

A fast way to make delicious ice cream without compromising quality. Use any frozen fruit in place of the strawberries. Shared by Sharon, July,07

1 (10 ounce) package frozen sliced	1/2 Cup sugar
-strawberries	2/3 Cup heavy cream

Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

recommended by Lena, June 07 recipe Source: About.com Southern US Cuisine

1 Pkg yellow cake mix	1/2 Cup water
-(pudding-type)	1 Can (21 ounces) cherry pie
oil and eggs as called for on cake	-filling
-mix	powdered sugar, sifted
-package

Prepare cake mix according to package directions, using oil or butter and eggs, and reducing the water to 1/2 cup. Spread batter into a greased and floured 13x9x2-inch baking pan. Spoon cherry pie filling evenly over the batter, then swirl into the batter just enough to give a marbled effect.
Bake cake at 350 for 55 to 60 minutes, until cake bounces back when lightly touched.


Cool and sprinkle with sifted powdered sugar. Cherry cake serves 12.

Shared by Sharon, July 07

1 Lb strawberries, diced	8 Oz raspberries, sliced in halves
1 Cup pineapple, diced	1/8 onion, diced
2 kiwis, peeled and diced	1 1/2 Tbl lime juice
1 peach, peeled and diced	dash salt and pepper

In a large bowl, combine fruit.
Add remaining ingredients and toss.
Cover bowl and marinate in fridge for 30 minutes or more (the longer it marinates, the better.
Remove and serve with Sweet Chips below.
(Optional: Rather than dicing or chopping by hand, use your food processor to "chunk" your fruit.)

Don't be intimidated by making a pavlova. It's actually quite straightforward, so long as you follow a few basic rules while making the meringue. Top this heavenly pavlova with fat-free whipped topping and fresh strawberries Recommended by Lena, from About.com, June 07

3 egg whites	2 Cup fat-free whipped topping
1/4 Tsp cream of tartar	1 1/2 Cup sliced strawberries
3/4 Cup superfine sugar

Preheat oven to 275 degrees. Line a cookie sheet with parchment paper. Draw the outline of an upside down 8-9 inch plate on to the parchment.
Place egg whites in a spotlessly cleanmetal or glass bowl.

Beat egg whites until foamy. Add cream of tartar, then whisk with an electric mixer on medium speed until soft peaks are formed. Add the sugar one tablespoon at a time, beating at high speed between each addition. Whisk until egg whites are stiff and glossy.
Spoon meringue mixture into a large mound on the outline you drew on the parchment. Keep the edges slightly higher than the center.

Bake in the oven for 1 hour. Switch off oven but leave meringue in oven to dryabout 2-3 hours. Remove from oven and allow to cool completely.

When meringue is dry and cool, either use straight away, piling fat-free cool whip and sliced berries on top and serve, or store meringue base in an airtight container until ready to use.

Serves 6

You'll enjoy this sweet-tart fresh pie. Recipe Source: About.com. recommended by Lena July,07

3 Pint strawberries, washed, dried	-cup water
-and capped, divided	2 Tbl lemon juice or raspberry
3/4 Cup sugar	-liquor*
3 Tbl cornstarch dissolved in 1/4	baked and cooled 9-inch pie shell

Place 2 cups of berries in saucepan. Crush with potato masher or fork. Add sugar and cornstarch mixture. Bring to slow boil, stirring constantly. Simmer on low until liquid is thick and clear. About 5 minutes.

Remove from stove, stir in lemon juice or liquor. Allow to cool until just warm to touch. Place remaining strawberries point-up in pie crust. Carefully pour glaze over berries in shell. Chill at least 3 hours or until glaze sets. Serve with whipped cream.

* a cherry liquor can be used instead.

For the red-white and blue patriotic holidays: Plate your piece of pie. Sprinkle with blueberries and top with whipped cream.

recommended by Sharon, June 07

1 lemon - freshly squeezed juice	8 medium strawberries or canned
1 medium banana, peeled, cut in 8	-pineapple chunks, drained
-thick slices	8 clean, wooden sticks with
1 small apple, cut lengthwise in	-rounded ends
-quarters, each cut in	Fruit Dips (see recipes below)
1 medium orange, peeled,	candy sprinkles (optional)
-segmented, each segment cut in h

i.. FRUIT DIP 1
j.. 1 orange -grated peel
k.. 1 cup chocolate pudding
l.. FRUIT DIP 2
m.. 1 Sunkist(r) lemon - grated peel
n.. 1 cup raspberry flavoured yoghurt

To make one portion:

a.. As apple and banana pieces are cut, toss
them gently in a small bowl of lemon juice to keep them from browning.
b.. With a sharp knife, cut slots in all
fruit chunks so they can be speared easily. Starting and ending with orange
pieces, thread one of each type of fruit on the sticks.
c.. Serve the dips in several small bowls
and the candy sprinkles in saucers.
d.. Let the kids dip and decorate! Can be
made several hours ahead, covered and refrigerated.
e.. FRUIT DIP 1
f.. Stir grated orange peel into chocolate
pudding .
g.. FRUIT DIP 2
h.. Stir grated lemon peel into fruit
yoghurt.
Makes 8 servings

This chilled soup is a great meal in itself or can be served with a salad for a refreshing Mexican meal. Recommended by Lena, June 07. Also said to be a Mediterranean favorite

4 large tomatoes seeded and diced	1 Tbl fresh dill, chopped
1 Can tomato sauce	1 Tbl fresh oregano, chopped
3 Tbl tomato paste	2 Clove garlic, minced
1 large onion, chopped	1/2 Tsp salt
1 stalk celery chopped	1 Tsp fresh jalepeno, chopped
1/3 Cup white vinegar	31/2 Cup water
1/8 Cup vegetable oil	2 cucumbers, chopped

Place all ingredients in a large bowl. Stir to combine. Serve chilled and topped with 1 teaspoon of chopped onion or cilantro.
Add pre-cooked shrimp for a shrimp gazpacho

Recommended by Sharon, June 07

1/2 orange -grated peel	1 Tbl cornstarch
3 oranges -juice	1/8 Tsp ground nutmeg or allspice
1/4 Cup sugar	-(optional)

To make one portion:

a.. In a small saucepan, combine all the
ingredients. Cook over medium heat, stirring constantly, until the mixture
thickens.
b.. SERVING SUGGESTION:
c.. Serve as a sauce over cooked roast pork, ham
slices, or steaks.
Makes 4 servings

Recommended by Sharon May 07

2 Cup ml white sugar	1/2 Cup ml water
2/3 Cup ml white corn syrup	desired colours and flavouring

what you'll need:
- a medium saucepan
- a candy thermometer
- candy moulds
- parchment paper
- cooking spray (to oil moulds)
- lollipop sticks (if desired)

the steps:

1. Combine all ingredients in a medium saucepan. Place over low heat and stir until all the sugar is dissolved.
2. Turn heat to medium and bring mixture up to 300F/150C.
3. Add desired colour and flavour, stir to combine.
4. Pour into well-oiled moulds, or drop a teaspoonful at a time onto parchment lined cookie sheets. Set for 1 1/2 hours.
5. Gently turn over moulds and pop out candy.

The thought of making hard candy can be intimidating, but here is some helpful advice on our journey to candy land.

- Look for candy-making supplies at large arts and crafts retailers.
- Don't turn up the heat if it's taking ages for your candy to reach the desired temperature - you'll end up with burned sugar and candy chaos.
- Oil your moulds with cooking spray. It will easily get inside all the nooks and crannies.
- Be prepared. If making lollipops, put sticks in the moulds before the mixture is ready.
- When you're finished, turn up the heat and clean your candy pot by filling it with water and putting it back on the stove. Let it boil, and voila: all the candy is gone. Now all that's left is taste-testing. Sweet!

Save 504 calories Low calory fast food, recommended by Sharon,June 07

6 ounces 96% lean ground beef	1/2 Tbl yellow mustard
-(about 3/4	1 Slice (1/2 ounce) low-fat
-cup)	-Swiss-style cheese
Pinch of salt	1 Slice (1/2 ounce) 2% milk yellow
5 Slice centre-cut bacon, halved	-American
-crosswise	-cheese
1 restaurant-style sesame seed bun	1 Tsp light mayonnaise
-(about 4")	1 Tsp ketchup

Divide the beef in half. On a sheet of waxed paper, shape each half into a 5" patty. Season both sides lightly with salt. Transfer the waxed paper to a plate. Place uncovered in the freezer for 5 minutes.

Lay the bacon side by side in a small, non-stick skillet set over medium heat. Cook, flipping occasionally, for 4-6 minutes, or until cooked but not crisp. Transfer the bacon to a paper towel-lined plate to drain. Cover to keep warm.

Preheat a large non-stick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place the patties and the bun top and bottom, cutsides down, in the pan. Cook for 2-4 minutes, flipping burgers halfway through, or until the beef is no longer pink and the buns are toasted.

Place the bun bottom on a plate. Top with half of the reserved bacon, 1 burger, mustard, Swiss-style cheese, the remaining burger, American cheese, and the remaining bacon. Spread the mayonnaise evenly over the toasted side of the top bun. Spread the ketchup over the mayonnaise. Place bun on top of burger.

Makes 1 Serving: 587 calories, 56 g protein, 41 g carbohydrates, 23 g fat, 9 g fat, 9 g sat. fat, 3 g fibre.

Original Jack in the Box Bacon Ultimate Cheeseburger: 1,094, 46 g protein, 53 g carbohydrates, 77 g fat, 2 g fibre

Even Better

This burger is larger than a single meal should be for anyone. If you love these flavours, try reducing the beef to 4 ounces and the bacon to 2 slices. You'll be left with a sizable burger, and you'll still get bacon in every bite. Also, consider picking your favourite cheese and using only a slice. The result will be a bacon cheeseburger that has 418 calories, 36 g protein, 41 g carbohydrates, 14 g fat, 4 g sat. fat, and 3 g fibre. You'll save 696 calories, 63 g fat, and 26 g sat. fat.

Recommended by Lena, July 07

2 Cup graham cracker crumbs	6 large eggs, separated
1/4 Cup sugar	1 (8 oz.) carton sour cream
1/2 Cup butter, melted	1 1/2 Tsp grated lime rind
3 (8 oz.) packages cream cheese	1/2 Cup Key lime juice
1 1/4 Cup sugar

Combine first 3 ingredients in a small bowl, stirring well. Firmly press mixture in bottom and 1" up sides of a buttered 9" springform pan. Bake crust at 350 degrees for 8 minutes; cool in pan on a wire rack.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1 1/4 cups sugar. Add egg yolks one at a time, beating after each addition. Stir in sour cream, lime rind, and Key lime juice.

Beat egg whites at high speed until stiff peaks form; fold into cream cheese mixture. Pour batter into prepared crust, and bake at 350 degrees for 1 hour and 5 minutes; turn oven off. Partially open oven door; let cheesecake cool in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan to release sides.

Cool completely in pan on a wire rack; cover and chill 8 hours. I am sure you know that Key lime juice is sold in bottles, and is quite different from regular lime juice. Hope you try and enjoy this!

For a quicker preparation, use a 20-ounce can of pineapple chunks, drained. For a similar tangy taste, use lemon instead of Key lime pie-flavoured yoghurt. Shared by Sharon, July 07

1 container (6 ounces) Key lime pie	2 Cup green grapes
-yoghurt	1 Cup blueberries
2 Tbl orange juice	2 Cup cubed cantaloupe
2 Cup fresh pineapple chunks	¼ Cup flaked or shredded coconut,
1 Cup strawberry halves	-toasted

Mix yoghurt and orange juice. Layer fruit in order listed in 2 ½-quart clear glass bowl. Pour yoghurt mixture over fruit. Sprinkle with coconut. Serve immediately.

To toast coconut, bake coconut uncovered in ungreased shallow pan in 350IF oven 5-7 minutes, stirring occasionally, until golden brown.

If you knew how commercial maraschino cherries are made, you would jump at making your own at home. As with any canning project, it will take some time, mostly standing time, but the effort is well worth it. Recommended by Lena, June 07

Brine:	4 -1/2 pounds sugar
2 Qt water	3 Cup water
1 Tbl pickling salt	Juice of one lemon
.	1 ounce red food coloring
4 -1/2 pounds pitted sweet cherries	1 ounce almond extract

Bring water and salt to a boil, stirring until salt is dissolved. Let cool for 10 minutes, then pour over pitted sweet cherries.
Cover and let sit 12 hours or overnight.
Drain cherries, discarding brine, and rinse in cold water. Set aside.
In a medium saucepan, combine sugar, lemon juice, and red food coloring. Bring just to a boil, stirring to dissolve sugar, and remove from heat. Pour over cherries, cover, and let stand for 24 hours.
Drain cherries, reserving juice. Set cherries aside. Bring reserved juice to a boil again. Remove from heat and stir in almond extract. Pour juice over cherries.
Pack cherries with juice in hot sterilized jars and seal according to manufacturer's recommendations. Place in a water bath canner and process 20 minutes for pint jars or 25 minutes for quart jars.

Recommended by Jami, Maryland, for a large group May 07

3 Lb cooked ham cubed	1 lg chopped onion
3 Lb macaroni, cooked and drained	1 - 53/4 ounce cans pitted sliced
4 Cup shredded cheddar cheese	-black
1 - 1lb bag frozen peas, thawed	-olives
6 Cup chopped celery

Macaroni Salad dressing:

1 quart Mayonaise
4 ounces Western salad brand dressing
1/8 cup vinegar
1/8 cup sugar
1/2 cup light cream
1teas. salt
1 teas. onion salt
1 teas. garlic salt
1 teas. pepper
Make dressing in a seperate bowl combine all ingredients and pour over
salad

Save 106 calories . Low calory Fast-food snack, Recommended by Sharon, June 07

1 3/4 Tsp salt, divided	1 Tsp extra virgin olive oil
2 russet potatoes (1 pound)

Bring a large pot of water to boil over high heat. Add 1 tsp salt. Meanwhile, preheat oven to 400 F.
Set the potatoes on a cutting board. Make straight cuts on the 4 long sides of the potatoes to remove the peel. With a vegetable peeler or small knife, peel the ends of the potatoes. Discard the peels. With a knife, cut the remaining potatoes lengthwise into 1/4-inch-thick sticks. Measure 2 cups of potatoes and transfer them to the boiling water. Cook for exactly 2 1/2 minutes, but no longer or they will break. Drain and set aside for 5 minutes to cool.
Transfer the potatoes to a mixing bowl. Add the oil and 1/2 tsp salt. Carefully toss to coat well. Place the potatoes, not touching, in a single layer on a large, non-stick baking sheet. Bake for 20-25 minutes, turning the potatoes about every 5 minutes or until crisp and golden. Sprinkle, if desired, with remaining 1/4 tsp salt.
Makes 1 serving: 244 calories, 5 g protein, 46 carbohydrates, 5 g fat, <1 g. sat. fat, 4 g fibre.
Original McDonald's Medium French Fries: 350 calories, 5 g protein, 47 g carbohydrates, 17 g fat, 3 g sat. fat, 4 g fibre.

A whole jar of horseradish might sound overpowering to you, but we assure you it adds a nice, savoury flavour to this dish without overwhelming your taste buds. The meat and vegetables simmer away in the juices and emerge from the oven tender and flavourful. This roast also makes great gravy. Shared by Sharon, July 07

4 -pound beef arm, blade, or cross	1 Cup water
-rib pot roast	8 small potatoes, cut in half
1 –2 tsp salt	8 medium carrots, cut into fourths
1 Tsp pepper	8 small onions
1 jar (8 ounces) prepared	pot roast gravy (see below)
-horseradish

Cook beef in Dutch oven over medium heat until brown on all sides; reduce heat to low. Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add water to Dutch oven. Heat to boiling; reduce heat to low. Cover and simmer 2 ½ hours.

Add potatoes, carrots, and onions. Cover and simmer about 1 hour or until beef and vegetables are tender. Remove beef and vegetables to warm platter; keep warm. Prepare pot roast gravy. Serve with beef and vegetables.

3-pound beef bottom round, rolled rump, tip or chuck eye roast can be substituted; decrease salt to ¾ teaspoon.

What better way to capture the fresh sweetness of fruit than in this spread. Great on toast and tortillas. Recommended by lena, June 08

2 -1/2 cups (625 mL) crushed	-packet is
-strawberries, about 2 pints	-as sweet as 2 tsp (10 mL) sugar)
1 Tbl (15 mL) freshly squeezed	1 box Certo Light fruit pectin
-lemon juice	-crystals
7 Pkt low-calorie sweetener (each

1.Place crushed strawberries in a large bowl. Stir lemon juice, low-calorie sweetener and Certo into fruit. Let stand for 30 minutes, stirring occasionally.
2.Pour into clean jars or plastic containers. Cover with tight lids. Spread will keep well for months in the freezer or for 1 week in the refrigerator. Use as you would jam. It's also wonderful stirred into yogurt.

Recommended by Sharon, June 07

2 oranges	3/4 Cup instant cocoa mix
1/2 Cup powdered instant coffee	3/4 Cup powdered instant non-dairy
-(not crystals)	-creamer

To make one portion:

a.. With a vegetable parer, peel the oranges
in continuous spirals, removing the outer coloured layer of peel only. (Save
the fruit for other uses.)
b.. Place the peel on a baking sheet and dry
in the oven at 200o F for 2 hours. Place the dried peel and remaining
ingredients in a jar with a tight-fitting lid.
c.. Store the mix for 1 week or longer to
blend flavours; shake occasionally.
d.. To serve, spoon 2 level tablespoons of
the mix into each cup (leaving dried peel in jar).
e.. Add 3/4 cup boiling water and stir well.
f.. Cinnamon Orange Coffee Variation:
g.. Add 2 teaspoons ground cinnamon to the
dry mix.
h.. Clove Orange Coffee Variation:
i.. Add 1/4 teaspoon ground cloves to the
dry mix.
Makes 16 servings

Recommended by Sharon, June 07

1 1/2 Cup fresh squeezed orange	4 paper cups (7 to 8 ounces each)*
-juice	4 small wooden sticks or plastic
1 1/2 Cup apple, grape or	-spoons*
-pineapple juice

To make one portion:

a.. Combine juices; pour into paper cups. Freeze until almost firm,
about 1 hour. For handles, insert wooden sticks in upright position. Freeze
until firm. To serve, allow "pops" to stand at room temperature for a few
minutes, and remove from cups or peel paper from pops.
b.. *If using plastic ice pop makers, follow manufacturer's
instructions for filling
Makes 4 servings

Shared by Sharon, July 07

2 Tbl butter or margarine	1 Tsp orange zest
¼ Cup packed brown sugar	1 Tbl orange juice
½ Tsp ground cinnamon	2 cuts walnuts, pecans, or
¼ Tsp salt	-blanched almonds
¼ Tsp ground nutmeg

Microwave directions: In a glass bowl, microwave butter on high power until melted, about 30 seconds. Add remaining ingredients and stir until nuts are coated. Microwave on high, uncovered, 4 to 5 minutes, or until nuts are toasted and glazed, stirring 2 to 3 times. Spoon nuts onto waxed paper. Separate with fork. Cool.

Conventional cooking directions: Melt butter in a heavy pan over medium heat. Add remaining ingredients and stir until nuts are coated. Cook, uncovered, until nuts are toasted and glazed, stirring occasionally. Spoon nuts onto waxed paper, and separate with fork. Cool. Makes 2 ½ cups.

These little snacks are a snap to make and are eaten even more quickly! Shared by Sharon, July 07

6 pitas	finely minced onions (optional)
purchased pesto sauce	olive oil
bag of young leaf spinach	herbs of your choice
2 tomatoes

Thinly spread pesto onto each pita.
Evenly add spinach leaves on top of pesto (don't make too thick).
Thinly slice tomatoes and create a layer on top of spinach.
Lightly drizzle with oil
Season to taste with minced herbs of your choice.
Broil until cheese melts and is bubbly (but not blackened).
Remove and let cool. Using a pizza wheel, slice into triangles and serve!

Quick Quesadillas are great finger foods, they are relatively healthy, and can hide protein and other nutritional foods. Shared by Sharon, July 07

tortillas (whole wheat tortillas	Optional Ingredients.
-are	finely cut chives
-healthier, but watch for any food	sautéed onions
-allergies)	cooked chicken, chopped
shredded cheeses	whatever tickles your fancy

Directions - Microwave

Place one tortilla on a microwavable plate.
Sprinkle with a thin layer of cheese (mild cheddar, mozzarella, panela, etc.).
Smooth out the cheese so that it is evenly distributed.
Add any optional ingredients.
Place a second tortilla on top.
Microwave for approximately 30-50 seconds.
Remove and let cool a few minutes.
Using a pizza wheel, slice the quesadilla into 6 or 8 even wedges.
If you don't have a microwave, follow these directions:

Directions - Stovetop

Warm a skillet over moderate or medium heat.
Add one tortilla and wait about 20 seconds.
Turn it over and add a small dusting of grated cheese to the tortilla
Quickly distribute the cheese evenly.
Top off with the second tortilla and wait an additional minute or so.
Flip and then remove after cheese is mostly melted.
Allow to cool for a few minutes.
These are great with the Delicious Dip recipe above!

any fruit could be used in place of the strawberries. Sharon June 07

¾ Cup (175 mL) vanilla yoghurt	1 Cup (250 mL) sliced Strawberries
¾ Cup (175 mL) granola cereal

In a glass parfait cup spoon 3 tablespoons (45 mL) of yoghurt into glass.

Layer with 3 tablespoons (45mL) of granola and a layer of sliced

strawberries. Repeat layers.

Recommended by jami, Maryland. May 07

2 -1/2 cups uncooked spiral pasta	1/2 Tsp dill weed
1 Pkg frozen mixed vegetables	1/2 Tsp garlic powder
2/3 Cup Ranch salad dressing	2 small diced tomatoes
1/3 Cup Italian dressing

In Lg kettle cook noodles til done. place frozen vegetables in
strainer to thaw.rinse in cold water. add all ingredients and spices
and mix well. add tomatoes last. toss lightly.
makes 6 servings.........

Shared by Sharon, July 07

6 flour tortillas	2 Tbl sugar
softened butter	2 Tbl cinnamon

Preheat oven to 350 degrees.
Coat top side of tortilla with very thin layer of butter.
Using a pizza wheel, slice tortillas into triangles.
Distribute evenly on a cookie sheet. Do not allow overlap.
Sprinkle with sugar and cinnamon.
Bake (just a few minutes according to desired crispiness).
Remove from oven and let cool.
Serve with fruit salsa dip.

Recommended by Sharon, June 07

1 orange -grated peel	8 Oz lean pork, cut into small
4 Cup crisp iceberg lettuce,	-thin strips
-thinly shredded	2 Tbl soy sauce
4 large oranges, peeled, segmented	2 Tsp sesame seed, toasted
1 Tbl vegetable oil	null fresh cilantro, chopped
1 large clove garlic, minced	1 lemon -cut in wedges
1/2 Tsp dried red pepper flakes

To make one portion:

a.. Set aside grated peel.
b.. Arrange lettuce on four salad plates, with
orange sections on top.
c.. Heat oil in large skillet or wok. Add garlic
and red pepper; stir, then immediately add pork strips. Stir-fry until
slightly browned.
d.. Add soy sauce, reserved orange peel and two
tablespoons water. Heat, stirring often until cooked through. Cool slightly.
e.. Just before serving, toss pork mixture with
sesame seeds and cilantro; spoon over lettuce and oranges.
f.. Serve with lemon wedges
Makes 4 servings

Category: Caramel Brownies Recipe Source: CDKitchen http://www.cdkitchen.com Recommended by Lena

14 ounces pkg. caramels	-Mix
3/4 Cup butter	1 Cup chopped pecans
1 box Chocolate or German	1 Can sweetened condensed milk
-Chocolate Cake	12 ounces chocolate chips

Melt caramels with 1/2 the sweetened condensed milk. (I do this in the microwave). Mix melted butter, remaining sweetened condensed milk, cake mix (dry) and 1/2 of the nuts together.

Place 1/2 of batter in a greased 9x13 pan and bake at 350F for 6 minutes. Spread 1 cup of chocolate chips over top, then the rest of the nuts and the caramel mixture over the nuts. Press remaining batter between hands and place over the caramel. Sprinkle the remaining chocolate chips over the top and bake for 15 minutes more.

Blended and strained, this naturally sweet watermelon cooler is a refreshing alternative to lemonade! Drink it as is or combine it with regular or sparkling water, iced tea, ginger ale or lemonade. For an herbal flair, add a few leaves of fresh mint or sweet basil. Sent in by Deanna, USA, June 07

12 Cup seedless watermelon flesh,	-limes)
-rind already removed (from	8 mint sprigs for garnish
-approximately	Optional
1/4 Cup fresh (or bottled) lime	1/4 Cup fresh mint or fresh sweet
-juice (if fresh, juice from 2	-basil leaves

Tools
Cutting board
Sharp knife
Measuring cup
Blender
Fine mesh sieve or strainer
Large bowl
One 2-quart container or two 1-quart containers




Prep Time: 20 minutes
Total Time: 20 minutes


Working in batches, process watermelon pieces in a blender on high until thoroughly pureed, about 30 seconds per batch.
Pour pureed watermelon into a fine mesh sieve or strainer over a large bowl and strain. Do not force pulp through sieve. This will take about 10 minutes. Remove sieve and discard watermelon pulp.
Stir lime juice and mint or basil if desired into watermelon juice and pour into a 2-quart container. Refrigerate until ready to use.
Before serving, give juice a quick shake or stir if it separated while sitting. You can mix the juice with equal amounts of water or other liquid if desired.
Chef's Note: Instead of using ice cubes, keep this drink cold and flavorful by adding pieces of frozen watermelon. To transport (without the frozen pieces), use two 4-cup Ziploc(r) Brand Twist 'n Loc(tm) Containers. The leak-resistant lids will keep the liquid safe inside your picnic basket or portable cooler. (Have an extra container handy if you are adding the frozen pieces.)



Serving Size: 1 cup
Calories 70
Calories from Fat 5
%Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 4%
Sugars 14g
Protein 1g
Vitamin A 25% Vitamin C 35%
Calcium 2% Iron 4%


*Percent Daily Values are based on a 2,000 calorie diet.

Not only are they delicious but they are good for you. Yoghurt Sundaes are very popular here on the west coast as desserts or for breakfast. Recommended by Sharon, June 07

8 Oz lowfat vanilla yoghurt	-half-cartwheel slice
1 Tsp freshly grated Sunkist(r)	2 bananas, sliced
-orange peel	1 Cup blueberries, strawberries,
1 Tsp freshly grated Sunkist(r)	-raspberries, or seedless
-grapefruit	grapes
-peel	1 Tsp sugar
2 grapefruit, peeled and sectioned	1/4 Tsp ground cinnamon
2 oranges, peeled and cut into

To make one portion:

a.. Combine the yoghurt, orange and grapefruit peels; cover
and chill.
b.. In a large bowl, combine all the remaining ingredients;
cover and chill.
c.. To serve, spoon fruit mixture into individual dessert
dishes and top with the yoghurt.
d.. 1 Cup of Fruit per Serving
e.. Colour Group(s): Blue/Purple**, White, Yellow/Orange,
Red**
Makes 6 servings