Dee

Getting married and want to save money on wedding expenses: here are some tips that might help you save money. 1. Approach the local college and see if there are students on any photography or film & video courses that may be interested in being part of the wedding photo experience by taking photos at your wedding. Make sure you see a portfolio of their work first to have an idea of their style and talent. You will be amazed at the number of students that are desperate to get this sort of experience under their belts - and just how good they really are! 2. If you have a computer and printer you can print up your own invitations and program for the ceremony. You will find places online where you can download Word templates for all styles of invitations plus step by step instructions and ingredients lists with photos of the finished results. 3. Fresh Flowers are lovely but the cost can run high for them so... keep your bouquets simple for your wedding party and buy your bouquet holder at a craft store and make your own wedding bouquet with silk and a few fresh flowers if you want a keepsake bouquet. 4. Wedding Cake- Cut Costs on the cake and Have a small 3 tier cake made for show and have a large sheet cake cut up and ready to serve on small plates to guests who are usually so full they can't eat anymore. To make the cake appear larger have whoever bakes it put it on dowels and cake stands. 5. The Wedding Gown- If your purchasing a gown go to wedding gown outlets which sell beautiful wedding gowns under 200.00 dollars. Don't pay anymore unless your going to have the gown revised and turned into a dressy dress you can wear. You can find really nice gowns for pennies at these places. Also I might suggest Pennys Bridal Catalog where you can purchase lovely gowns for yourself and for your bridal attendents. In this catalog even look in the dressy dress section and you may find dresses for your attendents there. I had a friend who did this and each person only paid 40 dollars for their ankle lenght victorian dressy dresses. She added long gloves and wide brim hats and these outfits were reusable and very beautiful. Total cost was about 50 dollars for the shoes, hats and gloves as Pennys gave her group a discount. 6. Your location for the reception and wedding itself: Alot of couples are having summer weddings out of doors at State Parks or area Botanical gardens which usually have gezebos on the property. Check with your local parks and Botanicals on the price of wedding and reception package. Our local state parks charge 35.00 dollars for the all day rental of one of their pavilions and free admission for guests who bring their wedding invitations. The tables are already provided and most have grills if you want to go that route. A very good friend of mine who is a doctor had his reception catered by a roast chicken emporium and he and his bride ( who is a teacher) also had a large sheet cake nicely decorated instead of a wedding cake. This wedding was great... here is an example of the food at the reception Roasted Barbequed Chicken brought cooked to the park pavilion. It was 3.25 per person per plate Baked Beans Rolls Macaroni Salad Potato Salad Tossed Salad Green Beans Punch was included A large sheet cake that served 150 people plus butter, coffee, tea, soda. If they did all the cooking themselves instead of hiring someone to do itthey could have saved more money. Invite only the people who you want at your reception who you are in touch with daily or on a regular basis if your paying for your own wedding. If your parents are helping or paying for it be prepared to invite some of their friends and more relatives than you know what to do with. 7. If you want music at your wedding no matter where you have it again check your local colleges for music vocal students or musicians to hire for alot less than you would pay for a more recognizable vocalist or musician. Vocalists for the wedding and musicians or disc jockey for the reception. Usually the student vocalists and musicians you find at the colleges already sing with say your local theater groups and opera groups and the musicians might play with the local symphony for the experience. When picking out what and who you want always remember that the singers and musicians have to be talented enough to be accepted into some of these schools. Last but not least ITS YOUR WEDDING DON'T LET ANYONE TALK YOU OUT OF DOING IT THE WAY YOU WANT IT.

Now thats interesting Midnight! I don't see why it wouldn't work. You brought up a good point...

You know They'd I would rather get down on my hands and knees to wash my floors and I do. I use old dish towels that have seen their day along with a nice 1.00 scrub brush and my floors come very clean when I can see hidden corner dirt and get to it. If you have any questions about products just ask. I will be glad to help if I could.

Crispy Fried Fish Prep: 10 min, Cook: 10 min. 1/2 cup quick or old fashioned oatmeal 1 cup milk 1/2 cup cornmeal 1 egg 1 tsp. baking powder 1/2 tsp. dill weed 1 lb. fish fillets 1/2 cup vegetable oil Place oatmeal in a blender or food processor and process about 60 seconds. Combine oatmeal and next 5 ingredients in a bowl. Season with salt to taste and mix well. Dip fish into batter, coating thoroughly. Fry in 1/2 inch deep oil at 375°F about 2 minutes per side or until crisp and golden brown, turning once. Drain on absorbent paper. Per serving: calories 311, fat 11.7g, 34% calories from fat, cholesterol 104mg, protein 26.7g, carbohydrates 23.8g, fiber 2.4g, sugar 3.2g, sodium 107mg, diet points 7.2. Dietary Exchanges: Milk: 0.2, Vegetable: 0.0, Fruit: 0.0, Bread: 1.3, Lean meat: 0.2, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 3.4

1. Ham and Cheese Chowder 2 cups potatoes, peeled and cubed 1/2 cup water 1 cup chopped onion 3 tbsp butter, melted 3 tbsp flour 3 cups milk 1 (16 1/2 oz) can creamed corn 1 1/2 cups cooked ham, cut into bite size pieces pepper to taste 1 1/2 cups shredded cheddar cheese Combine potato and water in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 15 minutes or until tender. Drain, and save liquid. Set potato aside. Add water to saved liquid to equal one cup. Cook onion in butter in a large suacepan over medium high heat, stirring constantly, until tender. Reduce heat to low. Add flour and stir until blended. Cook 1 minutes, stirring constantly. Gradually add saved liquied and milk. Cook over medium heat, again stirring until thickened and bubbly. Add potato, creamed corn, ham and pepper. Turn heat to low and stir in cheese until melted. 2. Cabbage and Ham Hash 1/2 c. chopped onion 3 cups chopped cabbage 3/4 c. shredded carrot 2 T. margarine 2 cups chopped ham 2 c. chopped cooked potatoes 2 t. Worcestershire sauce (or more to taste) 1/8 t. pepper In a large skillet cook onion,cabbage, and carrot in hot margarine til veggies are tender. Stir in ham,potatoes, worcestershire sauce. and pepper. Spread mixture evenly in skillet and heat for 5 minutes,turning occasionally with spatula. Serve when all is hot. 3. Ham and Rice Bake 1 can cream of chicken soup 1 cup shredded cheddar divided 1 package California blend frozen veggies, thawed 1 cup cooked rice 1 cup cubed cooked ham In saucepan, combine soup and 1/2 C cheese, cook and stir until cheese is melted. Stir in veggies, rice and ham. Transfer to greased 1 1/2 Q baking dish. Sprinkle with remaining cheese. Bake uncovered at 350 for 25-30 minutes. 4. Deluxe Potato Ham Bake 2 cans cream of chicken soup 4 T butter, melted 1 c sour cream 1 1/2 c shredded cheddar 1 med chopped onion 1 bag frozen hash browns (I use the Southern square ones) 3/4 c crushed corn flakes Combine first 5 ingredients. Stir in ham and potatoes. Spread into greased 9x13 pan. Combine melted butter with corn flakes. Sprinkle over casserole. Bake uncoved at 350 for 1 hour. (I have had success using a crock pot, low setting for 4 hours.) 5. SCALLOPED POTATOES 4-5 medium potatoes, thinly sliced 3 Tablespoons butter 2 cups milk 4-5 Tablespoons Flour 1 cup shredded cheddar cheese (i use fresh grated...yum!) 1 cup chopped ham or smoked sausage For sauce, melt butter in a med. saucepan. In a small bowl, mix flour and milk with whipper until smooth; add to butter mixture. Let thicken and bubble, stir constantly. Add cheese until melted. Add sauce to sliced potatoes and ham. Bake in a greased, covered dish at 350 for 40 minutes. Uncover and bake for 20 minutes more (may need to cook longer depending on your oven). 6. Ham and Cheese Omlets- 6 eggs fresh mushrooms and peppers- 1 cup 1 cup of diced ham 1 cup of cheddar or swiss cheese a few tsp of cold water Mix all ingredience and cook on the range in a greased frying pan. Serve with toasted french bread slices smothered in butter and strawberry jam. 7. Ham and Macaroni Bake with Broccoli 2 cups uncooked elbow macaroni 3 tablespoons butter or margarine 1/4 cup all-purpose flour 1/4 cup finely chopped green onion 1 teaspoon salt 1/2 teaspoon dried mustard 1/8 teaspoon pepper 2 1/2 cups milk 1 package (10 ounces), frozen chopped broccoli, cooked and drained (about 1 1/2 cups) 2 cups cubed cooked ham 1 cup shredded sharp cheddar cheese 1/2 cup dry bread crumbs tossed with 1 tablespoon melted butter Cook macaroni according to package directions; drain and set aside. In a medium saucepan melt 3 tablespoons butter over low heat. Add flour, green onion, salt, mustard, and pepper; stir until well blended. Gradually stir in milk until blended. Bring to a boil; cook, stirring constantly, until mixture is thickened and bubbly, about 2 minutes. Stir in broccoli, macaroni, ham, and cheese. Transfer mixture to a 2-quart casserole. Sprinkle buttered bread crumbs over ham and macaroni casserole. Bake ham and macaroni casserole recipe at 350° for 30 minutes, or until golden brown. 8. Ham and Sweet Potato Skillet 1/4 cup chopped onion 4 tablespoons butter or margarine 2 tablespoons flour 1 can (15 oz.) pineapple chunks, drained, reserve syrup 1/3 cup water 1/3 cup brown sugar, firmly packed 1 can (29 oz) sweet potatoes, drained and sliced 1 fully cooked ham steak, cut in serving-size pieces Cook onion in butter or margarine for 2 to 3 minutes; stir in flour. Add reserved syrup and water. Cook, stirring constantly, until thickened. Stir in pineapple and brown sugar; top with potatoes and ham pieces. Cover and simmer for 20 to 25 minutes. Serves 4. 9. Savory Ham Quiche Servings: 6. Ingredients: 9-inch unbaked pastry shell 1 Tbsp flour 1 1/2 cups diced ham 1 12-oz. can evaporated milk 2 Tbsp chopped parsley 1/4 tsp salt 1/4 lb. Swiss cheese, shredded (1 cup) 3 eggs 1/3 cup water 2 Tbsp thinly sliced green onion 1 tsp nutmeg 1/8 tsp pepper Instructions: Prepare pastry shell using favorite recipe or packaged mix. Sprinkle flour over cheese and mix lightly. Spoon half in bottom of pastry shell. Top with diced ham. In medium size mixing bowl beat eggs slightly; stir in evaporated milk, water, onin, parsley, nutmeg, salt and pepper. Pour over ham and cheese. Sprinkle remaining cheese on top. Bake in preheated moderate over (375) until knife inserted in center comes out clean, about 40 minutes. Cool 5 minutes before cutting and serving. 10. Exported from MasterCook II * Sweet 'N Sour Ham Loaf Recipe By : Mrs. Peter S. White Serving Size : 6 Preparation Time :0:20 Categories : Entree' Pork/Ham To Post Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Brown Sugar 2 Tbsp Prepared Mustard 1/4 C Vinegar 1 1/2 Lb Ham -- ground 1/2 Lb Fresh Ground Pork 1/2 C Cracker Crumbs Dash Of Pepper 2 Eggs -- slightly beaten 1/2 C Milk Blend brown sugar, mustard and vinegar; set aside. Combine remaining ingredients. Add half of brown sugar mixture; mix well. Shape into a loaf in 10 x 6 x 1 1/2-inch baking dish. Pour remaining brown sugar mixture over loaf. Bake at 350° for 1 1/4 hours. Serves 6 to 8 Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974 11. Recipe via Meal-Master ™ v8.02 Title: DEVILED HAM Categories: Meats, Appetizers Yield: 1 servings 1 1/2 c Cubed, cooked ham, trimmed 1/4 c Cubed firm fat from cooked ...ham 1 1/2 ts Horseradish Mustard or other ...hot mustard 2 ts White wine vinegar Big pinch grated nutmeg Small pinch ground cloves 4 Drops Pepper Sherry or ...bottled hot pepper sauce 1/4 ts Anchovy paste 1/8 ts Finely minced garlic Big pinch ground pepper Big pinch ground ginger Big pinch ground thyme 1. Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender. 2. if using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in two batches. 3. Taste for seasoning, then pack into a jar, cover, and refrigerate overnight or longer to let the falvors mingle. The spread will keep for up to 2 weeks. Makes about 1 1/2 cups 12. Recipe via Meal-Master ™ v8.05 Title: HAM & RICE BALLS Categories: Rice, Meats Yield: 4 Servings MMMMM-----------------WALDINE VAN GEFFEN VGHC42A---------------------- 1 c Long-grain rice;cook,no salt 1 c Cooked ham; bite-sized Salad oil 1 md Celery rib; chop fine 1 sm Onion; chop fine 6 oz Fontina cheese; shredded 1/3 c Frozen peas; thawed 2 tb Parmesan 1 tb Parsley; chopped 1/2 ts Salt 1/2 ts Pepper 1/2 c Dried bread crumbs 1 lg Egg 14 oz Jar diavolo or marinara -sauce In processor blend ham until ground. In 2tb hot oil, coook celery and onion until very tender. Remove skillet from heat; stir in cooked rice, ham, fontinia, peas, Parmesan, parsley, salt and pepper. Divide rice mixture into 12 equal portions. With hands, shape into a ball. On waxed paper, place bread crumbs. In pie plate, beat egg. Dip balls in egg, then into crumbs to coat. Wipe skillet clean. In same skillet in 1/2 c hot oil, cook balls, turning frequently, until evenly browned and heated through, about 15 minutes. To serve, heat sauce until hot. Serve rice balls with sauce. (wrv) 13. PASTA SALAD WITH HAM 1/2 lb. rotelle (corkscrew) or other pasta 1/2 lb. ham, about 2 c. cubed 1/4 lb. cheddar cheese, about 1 c. cubed 2 scallions 1/4 c. chopped parsley 3/4 c. yogurt 1/4 c. mayonnaise 1 tbsp. coarse grain mustard Salt & pepper to taste Cook the pasta in boiling, salted water until just done, 10 to 12 minutes. Drain, rinse in cold water and drain again. Transfer to a bowl. Cut the ham and cheese into cubes and add to pasta. Slice the scallions and add to the pasta along with the parsley. Stir together the remaining ingredients and gently toss with the pasta mixture. Serves 4. 14. HAM AND VEGGIES CASSEROLE 1 (20 oz.) pkg. frozen cauliflower florets 1 (20 oz.) pkg. frozen broccoli florets 4 tbsp. butter 3 tbsp. flour 3 c. milk 6 oz. shredded cheddar cheese 4 oz. grated Parmesan cheese 1/2 tsp. salt 3 c. chopped ham 3 c. fresh bread crumbs, tossed with 4 tbsp. melted butter Cook cauliflower and broccoli in salted water until slightly underdone. Drain and set aside. Melt 4 tablespoons butter in 1-quart saucepan. Stir in flour and blend well. Gradually add milk, stirring constantly until thickened. Add cheddar, Parmesan, and salt and stir over low heat until cheese melts. 15. HAM AND APPLES 3 c. cooked ham, diced 2 tbsp. prepared mustard 2 apples, cored & sliced 2 tbsp. lemon juice 1/2 c. brown sugar, firmly packed 1 tsp. grated orange rind 2 tbsp. all-purpose flour Place ham in a greased 1 1/2 quart casserole. Spread mustard over ham. Arrange apple slices evenly over top and sprinkle with lemon juice. combine sugar, orange rind, and flour, mix well and sprinkle evenly over apples. Bake at 350 degrees for 35 minutes. Yield 4 servings. 16. CREAMY SHELLS WITH BROCCOLI AND HAM 1 (1 lb.) pkg. medium sized macaroni shells 1/2 lb. cooked ham 1 (10 oz.) pkg. frozen broccoli spears, thawed or fresh broccoli 1 clove garlic, crushed 1 stick butter or margarine 1 c. heavy cream (1/2 pt.) 1 c. grated Parmesan cheese Cook shells in salted boiling water following label directions. Cut ham into slices; cut broccoli into bite size pieces. Saute garlic, ham, and broccoli in butter or margarine in large skillet until broccoli is crisp-tender, about 5 minutes. Stir in cream; cook over medium heat about 3 minutes. Stir in cheese. Lower heat; cook, stirring frequently, until cheese is melted. Drain shells, toss with sauce and serve. Serve with salad and garlic bread. Great for using leftover ham. 17. Penny Casserole 11/4 pounds red potatoes, cubed 2 cups cubed ham, see note 1 cup frozen peas 1 can condensed cream of mushroom soup 3 tablespoons butter, melted 1 tablespoon mustard (we used Dijon) Cook potatoes in boiling water; drain. In greased 21/2-quart baking dish, combine potatoes, ham and peas. Combine remaining ingredients and stir in. Bake uncovered at 350 degrees for 25 minutes. Makes 5 to 6 servings. Note: Other substitutions for ham are 10 sliced hot dogs or 1 pound cooked link sausage, sliced. 18. German Hot Potato Salad With Ham Have plenty of beverages on hand; with the bacon and ham, this is a salty dish. 2 cups medium-size potatoes, pared and sliced 1/3 cup bacon drippings 1/2 cup cider vinegar 2 tablespoons chopped onion 1/2 teaspoon salt 1 teaspoon paprika 6 slices crisply cooked bacon, crumbled 2 cups cut-up leftover cooked ham (1/2-inch cubes) In medium saucepan, cook potato slices in 1 inch of boiling salted water, covered, just until tender. Drain. Meanwhile, in a small saucepan, heat bacon drippings, vinegar, onion, salt and paprika. In large bowl, combine hot potato slices, bacon, ham and dressing; toss lightly, being careful not to break up the potatoes. Serve at once. Serves 6. 19. Leftover ham recipes capitalize on too much of a good thing Thursday, April 01, 1999 As promised, here's our second batch of readers' recipes for leftover ham and as you'll see, there's something here for everyone. There's also a great cookie recipe, Yugoslav Kifle. Kifle are crescent-shaped cookies with a flaky dough that's wrapped around a sweet walnut filling, then sprinkled with powdered sugar. It's a perfect ending to a grand Easter dinner. We thought you might enjoy some fun facts about the popular Easter traditions of dyeing eggs. We've been coloring or decorating eggs since the 2nd century, only in those days they used somewhat different methods. For instance, the wealthy people covered eggs with a thin layer of gold. The peasants dyed their eggs, using various natural resources like flowers, leaves (spinach or anemone petals for green), tree bark (purple) and insects, specifically the body fluid of the cochineal insect which would give the egg a scarlet color. In the early 1880s in Germany, the Easter egg substituted for a birth certificate. After the egg was dyed a solid color, the name and date of birth of the recipient was carved into the shell. These eggs were honored in courts of law as proof of identity! Source: "Panati's Extraordinary Origins of Everyday Things" And now, without further ado, bring on the recipes. And again, thanks to all our readers who took the time to send them in. . Penny Casserole 11/4 pounds red potatoes, cubed 2 cups cubed ham, see note 1 cup frozen peas 1 can condensed cream of mushroom soup 3 tablespoons butter, melted 1 tablespoon mustard (we used Dijon) Cook potatoes in boiling water; drain. In greased 21/2-quart baking dish, combine potatoes, ham and peas. Combine remaining ingredients and stir in. Bake uncovered at 350 degrees for 25 minutes. Makes 5 to 6 servings. Note: Other substitutions for ham are 10 sliced hot dogs or 1 pound cooked link sausage, sliced. Submitted by Linda Cordle of North Fayette, who clipped it from Country Woman magazine Ham and Fettuccine in Cream Sauce 3/4 cup grated Romano cheese 1/4 cup Parmesan cheese 2 cups leftover cooked ham, diced 8 ounces fettuccine noodles, broken in half, cooked and drained White sauce: 3 tablespoons butter, melted 3 tablespoons flour 2 cups milk (1 or 2 percent) 1 teaspoon salt Pepper to taste Topping: 1/4 cup bread crumbs 1 tablespoon butter, melted 1 tablespoon Parmesan cheese 1 tablespoon dry parsley Combine ingredients for white sauce. Add cheeses and ham. Pour over cooked fettuccine noodles in a buttered baking dish (we used a 2-quart casserole dish) and mix well. Top with bread crumb mixture. Bake at 350 degrees covered for 25 minutes. Remove cover and bake an additional 10 to 15 minutes. Peg Valerio, Scott German Hot Potato Salad With Ham Have plenty of beverages on hand; with the bacon and ham, this is a salty dish. 2 cups medium-size potatoes, pared and sliced 1/3 cup bacon drippings 1/2 cup cider vinegar 2 tablespoons chopped onion 1/2 teaspoon salt 1 teaspoon paprika 6 slices crisply cooked bacon, crumbled 2 cups cut-up leftover cooked ham (1/2-inch cubes) In medium saucepan, cook potato slices in 1 inch of boiling salted water, covered, just until tender. Drain. Meanwhile, in a small saucepan, heat bacon drippings, vinegar, onion, salt and paprika. In large bowl, combine hot potato slices, bacon, ham and dressing; toss lightly, being careful not to break up the potatoes. Serve at once. Serves 6. Berniece Yuros, Forest Hills Ham Pinwheels 21/2 cups Bisquick 1/2 cup water 2 cups ham, ground in food processor 1 tablespoon brown sugar 3 tablespoons mustard (we used Grey Poupon) 1/2 cup mayonnaise Mix Bisquick and water to make a biscuit dough. Roll out dough into rectangle, approximately 17 by 13 inches. Mix together the ground ham, brown sugar, mustard and mayonnaise; it should have a spreadable consistency. Spread mixture evenly over dough. Roll up jellyroll style; pinch ends to seal. Cut into 1-inch slices, and place on baking sheet (we used non-stick cooking spray on baking sheet). Bake at 425 degrees for 7 to 10 minutes or until golden brown. While baking, prepare a basic white sauce (recipe below). White Sauce: 2 tablespoons flour 2 tablespoons butter 2 cups milk 1/2 cup shredded Cheddar or Colby cheese Salt and pepper to taste Melt butter, whisk in flour and gradually add milk, whisking until thickened. Add shredded cheese and stir until cheese is melted. Season with salt and pepper. Pour sauce over pinwheels, then serve. 20. Risotto With Ham 1/2 stick butter or margarine 11/2 cups rice (we used arborio) 31/2 cups hot broth (we used chicken) Salt and pepper to taste, see note 1 cup ham, diced Melt butter in large heavy skillet; add rice; cook until rice is slightly golden. Add broth and salt and pepper and ham. Cover tightly and simmer gently 40 minutes or until rice is fluffy and all liquid is absorbed. Note: Because of the saltiness of the ham and chicken broth I eliminated the salt without any damage to this recipe.

I'm making ham and beans in the crockpot, I will also make some cornbread and for dessert Fruit

I hope your feeling better !!!!! Come post soon. I miss you and Mare. In the meantime take care of yourself and make sure your DH makes you some home made chicken soup!

1. Honey Banana Pops Prep: 5 min. 2 bananas 4 wooden sticks 2 tsp. honey 1 Tbs. plus 1 tsp. chopped nuts Cut bananas in half. Insert wooden stick into the cut ends. Mix honey and chopped nuts. Roll each banana pop in the mixture. Source: National Honey Board Per serving: calories 107, fat 1.8g, 14% calories from fat, cholesterol 0mg, protein 1.5g, carbohydrates 23.9g, fiber 2.4g, sugar 19.1g, sodium 2mg, diet points 2.3. Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.4, Bread: 0.0, Lean meat: 0.1, Fat: 0.3, Sugar: 0.2, Very lean meat protein: 0.0 2. Peanut Butter, Carrot, and Honey Sandwich Prep: 5 min. 1/4 cup peanut butter 1 Tbs. plus 1 tsp. honey 4 small carrots, grated 8 slices whole grain bread Mix first three ingredients together. Spread on sandwich bread. Source: National Honey Board Per serving: calories 337, fat 11.3g, 30% calories from fat, cholesterol 0mg, protein 10.6g, carbohydrates 49.8g, fiber 6.4g, sugar 14.0g, sodium 452mg, diet points 6.9. Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 2.4, Lean meat: 0.4, Fat: 1.6, Sugar: 0.4, Very lean meat protein: 0.0 3. Breaded Tofu Prep: 10 min, Cook: 10 min. 1/4 cup plus 2 Tbs. seasoned breadcrumbs 2 Tbs. lowfat milk 1 large egg, lightly beaten 1 lb. tofu, cut into 1 inch slices 1/4 cup virgin olive oil Combine breadcrumbs, and salt and pepper to taste on a sheet of wax paper. Combine milk and egg in a shallow bowl and mix thoroughly. Dip tofu in milk mixture and dredge in breadcrumbs to coat thoroughly. Heat oil in a heavy nonstick skillet over medium high heat. Sauté tofu 5-7 minutes per side, or until browned. Per serving: calories 185, fat 10.8g, 51% calories from fat, cholesterol 71mg, protein 13.1g, carbohydrates 10.6g, fiber 1.8g, sugar 1.3g, sodium 331mg, diet points 4.7. Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.5, Lean meat: 0.3, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 1.1 4. Broccoli Sun Dried Tomato Gratin Prep: 15 min, Cook: 50 min. 3/4 lb. broccoli florets 2 Tbs. unsalted butter 2-1/2 Tbs. all purpose flour 1-2/3 cups skim milk, warm 1/3 cup grated Parmesan cheese 1/3 cup Swiss cheese, grated 1/2 tsp. salt optional 1/4 lb. firm light tofu, patted dry and finely chopped 1/4 cup sun dried tomatoes, soaked if not oil-packed 2/3 cup dry seasoned breadcrumbs Preheat oven to 375°F. Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 6-8 minutes or until broccoli is bright green and almost tender. Rinse under cold water and drain thoroughly. Chop coarsely and set aside. Melt butter in a heavy saucepan over low heat. Stir in flour and cook 3 minutes, stirring constantly, until mixture starts to bubble. Gradually whisk in warm milk. Bring to a boil over medium high heat, whisking constantly. Reduce heat to medium and simmer 4 minutes or until mixture begins to thicken. Stir in Parmesan and Swiss cheese until cheese melts. Season with salt and pepper to taste. Remove from heat and set aside. Combine chopped broccoli with tofu and sun dried tomatoes in a buttered shallow baking dish. Pour cheese sauce over broccoli and tofu mixture. Sprinkle with breadcrumbs. Bake 25 minutes or until crumbs are golden and mixture is bubbly. Per serving: calories 280, fat 11.5g, 36% calories from fat, cholesterol 31mg, protein 16.6g, carbohydrates 29.8g, fiber 4.2g, sugar 9.0g, sodium 831mg, diet points 6.2. Dietary Exchanges: Milk: 0.7, Vegetable: 1.5, Fruit: 0.3, Bread: 1.4, Lean meat: 1.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.3 5. Carob Brownies Prep: 10 min, Cook: 25 min. 1/4 cup unsalted butter 1/4 cup applesauce 1/2 cup maple syrup 1/4 lb. soft tofu, drained 1 tsp. vanilla extract 1/2 cup carob powder 2/3 cup whole wheat pastry flour 1 tsp. baking powder 1/4 tsp. salt 1 cup pecan pieces, (optional) Preheat oven to 350°F. Combine first 5 ingredients in a food processor. Process until smooth. Stir together next 4 ingredients in a separate bowl. Add to tofu mixture and process until just combined. Stir in nuts. Pour into a lightly buttered 9 inch square baking pan. Bake in center of oven 25-30 minutes, until a toothpick inserted in the center comes out clean and the brownies have begun to pull away from the edges of the pan. Cool briefly and cut into squares. This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only. Per serving: calories 261, fat 16.5g, 52% calories from fat, cholesterol 16mg, protein 3.6g, carbohydrates 30.8g, fiber 5.0g, sugar 14.4g, sodium 80mg, diet points 6.1. Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.5, Lean meat: 0.2, Fat: 3.1, Sugar: 1.2, Very lean meat protein: 0.1 6. Microwave Miso Soup Prep: 10 min, Cook: 10 min. 1 shiitake mushroom, stemmed and thinly sliced 4 cups fish stock or clam juice 1/4 cup miso paste 1/4 lb. tofu, cut into 1/2 inch cubes 2 scallions, trimmed and cut into 2 inch lengths Combine first 2 ingredients in a microwave safe bowl. Cover and microwave 5 minutes on high, or until mushroom is soft. Stir in miso paste and tofu. Cover and microwave 2 minutes on high, or until hot. Serve sprinkled with scallions. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Per serving: calories 106, fat 3.9g, 33% calories from fat, cholesterol 0mg, protein 9.7g, carbohydrates 8.4g, fiber 2.0g, sugar 0.8g, sodium 1384mg, diet points 2.6. Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.3 7. Tofu and Bell Pepper Pockets Prep: 10 min, Cook: 15 min. 1 Tbs. plus 1 tsp. olive oil 2 red onions, sliced 2 red or green bell peppers, cut into julienne strips 1/8 tsp. salt optional 1 lb. firm tofu, cut into 1 inch strips 1/2 tsp. ground cumin 1/2 tsp. thyme, or 2 tsp. fresh, chopped 6 ounces black olives, drained and sliced 4 whole wheat pitas, halved Heat half the oil in a heavy nonstick skillet over medium heat. Add onion, bell pepper, salt, and pepper to taste. Sauté 10 minutes, stirring frequently, or until vegetables are very tender. Transfer to a platter and set aside. Heat remaining oil in same skillet over high heat. Sauté tofu and salt and pepper to taste 2-3 minutes. Stir vegetables, cumin and thyme into skillet. Mix thoroughly and cook until heated throughout. Remove from heat and stir in black olives. Stuff mixture into pita bread halves and serve. Per serving: calories 372, fat 14.0g, 32% calories from fat, cholesterol 0mg, protein 15.7g, carbohydrates 51.3g, fiber 7.7g, sugar 8.2g, sodium 753mg, diet points 7.6. Dietary Exchanges: Milk: 0.0, Vegetable: 2.0, Fruit: 0.0, Bread: 2.4, Lean meat: 0.0, Fat: 2.3, Sugar: 0.0, Very lean meat protein: 0.8 8. Tofu Loaf Prep: 10 min, Cook: 45 min. 1 lb. tofu 3 carrots, peeled and grated 2 parsnips, peeled and grated 1 cup green peas, thawed if frozen 1/3 cup almonds, finely ground 1/4 lb. cream cheese with chives, softened 1 cup parsley, chopped Preheat oven to 350°F. Combine all ingredients, except 1/2 cup parsley, in a large bowl. Mix well. Pour into a greased loaf pan. Bake 45-50 minutes, until firm. Sprinkle with remaining parsley and serve. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Per serving: calories 371, fat 20.8g, 48% calories from fat, cholesterol 27mg, protein 16.9g, carbohydrates 33.1g, fiber 9.6g, sugar 10.6g, sodium 425mg, diet points 7.7. Dietary Exchanges: Milk: 0.0, Vegetable: 4.5, Fruit: 0.0, Bread: 0.3, Lean meat: 0.5, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 1.1 9. Vegetable Tofu Stir-Fry Prep: 10 min, Marinate: 30 min, Cook: 10 min. 1/4 lb. mushrooms, chopped 2 Tbs. lite soy sauce 1/4 cup dry sherry or vegetable stock 2 Tbs. fresh ginger, minced 3 cloves garlic, minced 1 lb. carrots, sliced 1 lb. tofu, thinly sliced 1 tsp. vegetable oil 1 lb. snow peas, thawed if frozen 1 bunch scallions, cut into 1 inch pieces Combine first 7 ingredients in a bowl and marinate 30 minutes. Heat oil in a heavy skillet or wok over medium high heat. Add tofu mixture and stir-fry 3-4 minutes. Add remaining ingredients and stir-fry 3-4 minutes or until carrots are tender. Per serving: calories 227, fat 7.3g, 28% calories from fat, cholesterol 0mg, protein 15.6g, carbohydrates 26.2g, fiber 9.0g, sugar 10.2g, sodium 358mg, diet points 3.8. Dietary Exchanges: Milk: 0.0, Vegetable: 2.9, Fruit: 0.0, Bread: 0.6, Lean meat: 0.0, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 1.1 10. Vegetarian Lasagna Prep: 20 min, Cook: 1:10. 1 Tbs. olive oil 2 onions, chopped 2 cloves garlic, crushed 2 carrots, chopped 2 large sticks celery, chopped 1 red bell pepper, seeded and chopped 7 ounces mushrooms, chopped 6 tomatoes, peeled and chopped 2 Tbs. tomato paste 1/4 cup fresh basil, chopped 1/4 cup fresh parsley, chopped 3/4 cup soft tofu 3/4 lb. lasagna noodles 1/4 cup seasoned breadcrumbs 1-1/2 Tbs. grated Parmesan cheese Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté next 5 ingredients about 5 minutes until onions are soft. Stir in mushrooms and cook 1 minute. Stir in next 4 ingredients and bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer about 10 minutes or until vegetables are tender. Remove from heat. Beat tofu until smooth. Stir 1/4 cup tofu into vegetable mixture. Cook pasta in a large pot of boiling salted water 7-10 minutes, or until al dente. Drain. Spread a third of the vegetable mixture into a greased 9x13 inch ovenproof dish. Top with 2 sheets of pasta. Continue layering vegetable mixture and pasta, finishing with a layer of pasta. Spread remaining beaten tofu evenly over pasta. Combine breadcrumbs and cheese and sprinkle over lasagne. Bake 50 minutes, or until golden. This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only. Per serving: calories 360, fat 5.4g, 13% calories from fat, cholesterol 1mg, protein 13.6g, carbohydrates 66.6g, fiber 6.8g, sugar 11.7g, sodium 259mg, diet points 6.8. Dietary Exchanges: Milk: 0.0, Vegetable: 3.5, Fruit: 0.0, Bread: 3.1, Lean meat: 0.1, Fat: 0.6, Sugar: 0.1, Very lean meat protein: 0.2 11. Backyard Wagon Train Bean Salad Prep: 10 min, Cook: 5 min. 1 lb. canned dark red kidney beans 1 cup wagon wheel pasta, or small elbow macaroni, drained 1 cup canned whole kernel corn, drained 1/4 cup fresh parsley, chopped 1/3 cup olive oil 1/4 cup cider vinegar 2 Tbs. Dijon mustard 2 cloves garlic, minced 1 tsp. ground cumin 1 tsp. chili powder 1 tsp. cayenne pepper, optional Mix beans , pasta, corn, and parsley in a medium-sized bowl. In a smaller bowl, blend oil, vinegar, mustard, garlic, cumin, chili powder, and cayenne pepper. Toss together with bean and pasta mixture. Serve at room temperature. Makes 4 to 6 servings. Adapted from the Boutique Bean Pot Cookbook by Kathleen Mayes and Sandra Gottfried, 1992, Woodbridge Press. Courtesy American Dry Bean Board. Per serving: calories 670, fat 20.6g, 27% calories from fat, cholesterol 0mg, protein 30.1g, carbohydrates 95.8g, fiber 19.3g, sugar 9.5g, sodium 211mg, diet points 11.7. Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 6.2, Lean meat: 0.0, Fat: 3.6, Sugar: 0.0, Very lean meat protein: 0.0 12. Baked Three Bean Stew Prep: 15 min, Cook: 55 min. 1 lb. canned baked beans 1 lb. canned red kidney beans 1 lb. canned butter beans 1/2 cup tomato ketchup 1/4 cup mustard 1/4 cup Worcestershire sauce 2 onions, finely chopped 3 Tbs. brown sugar 1 Tbs. dark molasses Preheat oven to 350°F. Combine all ingredients in a casserole. Bake, uncovered, for 55-60 minutes. This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only. Per serving: calories 142, fat 0.7g, 4% calories from fat, cholesterol 0mg, protein 6.4g, carbohydrates 30.0g, fiber 5.7g, sugar 10.6g, sodium 460mg, diet points 2.3. Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 1.2, Lean meat: 0.0, Fat: 0.0, Sugar: 0.5, Very lean meat protein: 0.4 13. Beanfeast with Dumplings Prep: 15 min, Cook: 35 min. 2 Tbs. oil 1-1/4 large onions, sliced 2 tsp. curry powder 11 ounces carrots, sliced thinly 5 ounces parsnips, sliced 1 cup canned tomatoes 10 ounces canned red kidney beans, drained 10 ounces canned butter beans, drained 3 ounces plain flour, plus extra for rolling 3/4 tsp. baking powder 1 ounce cheddar cheese Heat oil in a large pan and fry the onions until soft. Add the curry powder, carrots, and parsnips and fry for 1 minute. Add tomatoes, bring to a boil, cover and simmer for 25 minutes. Add beans with salt to taste. In a separate bowl, add enough water to flour and baking powder to make a smooth dough. Roll out on a floured surface and cut out 4 3 inch rounds. Divide and add cheese to the rounds; draw up the dough to enclose. Add to the pan, cover, and cook for 10 minutes or until tender. Note: Freezing not recommended. Per serving: calories 381, fat 10.2g, 23% calories from fat, cholesterol 7mg, protein 14.2g, carbohydrates 61.1g, fiber 12.9g, sugar 14.1g, sodium 308mg, diet points 6.4. Dietary Exchanges: Milk: 0.0, Vegetable: 3.4, Fruit: 0.0, Bread: 2.7, Lean meat: 0.3, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.7 14. Cheese Croquettes Prep: 15 min, Cook: 5 min, plus refrigeration time. 6 ounces Swiss cheese, shredded 6 ounces manchego cheese, shredded 2 tsp. prepared mustard 2 Tbs. parsley, minced 1-1/2 tsp. unsalted butter, softened 1 cup seasoned breadcrumbs 1/4 cup wheat germ 1/4 cup raw sunflower seeds, finely ground 1/2 cup vegetable oil Combine all ingredients, except oil, in a mixing bowl. Season with salt to taste. Shape into size of small eggs, 5 per serving. Refrigerate 30 minutes or until cheese balls begin to harden. Heat 1/2 inch oil in a heavy nonstick skillet. When temperature reaches 375°F, fry croquettes 2-1/2 minutes per side or until browned. You may need to do this in batches. Transfer croquettes to paper towels to drain. Serve hot. Per serving: calories 585, fat 39.6g, 60% calories from fat, cholesterol 88mg, protein 30.2g, carbohydrates 28.4g, fiber 3.0g, sugar 3.2g, sodium 1204mg, diet points 14.9. Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.6, Lean meat: 3.6, Fat: 5.8, Sugar: 0.0, Very lean meat protein: 0.0 15. Chili Bean Snack Mix Prep: 15 min, Cook: 50 min. 2 lbs. canned garbanzo beans, drained and rinsed 1 butter flavored vegetable cooking spray 4 cups square rice cereal, or square wheat or corn cereal 2 ounces pretzel goldfish, or pretzel sticks 1/2 lb. mixed dried fruit, chopped 6 ounces dried pineapple chunks 1/2 cup roasted pumpkin seeds 2 Tbs. Worcestershire sauce, (reduced sodium optional) 1 Tbs. plus 1 tsp. chili powder 1 Tbs. onion powder 1 Tbs. paprika 1/8 tsp. salt optional Dry garbanzo beans well on paper toweling. Place beans in large skillet and spray generously with cooking spray; cook over medium heat, stirring frequently, until they begin to brown, 8 to 10 minutes. Transfer beans to jelly roll pan and bake at 350°F until browned and beginning to crisp on the outside, 20 to 25 minutes. Transfer beans to large bowl; add cereal, pretzel sticks, dried fruit, pineapple chunks and pumpkin seeds. Combine Worcestershire sauce, chili powder, garlic and onion powder and paprika; add to snack mixture and toss to coat well. Spray mixture generously with cooking spray and toss. Transfer mixture to roasting pan. Bake snack mix at 350°F for 15 minutes, stirring every 5 minutes. Cool; store in air tight container at room temperature. NOTE: Sweet Bean Snack Mix Ð Make snack mix as above, substituting 1 tablespoon honey and 1 tablespoon apple juice for the Worcestershire Sauce and 4 teaspoons ground cinnamon, 1 1Ú2 teaspoons ground nutmeg and 1 teaspoon ground allspice for the chili, garlic and onion powders and paprika. Courtesy American Dry Bean Board. 16. Honey-Soy Chicken Bulgur Casserole Prep: 10 min, Cook: 1:30. 3 Tbs. soy sauce 1 Tbs. honey 1 whole chicken, cut up 2 Tbs. oil 1 cup bulgur 1/2 tsp. dried basil 3 cups chicken stock Preheat oven to 350°F. Combine soy sauce and honey in a bowl. Rub chicken pieces with mixture. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 8-10 minutes turning occasionally until browned on all sides. Transfer chicken to a casserole and pour bulgur over. Season with salt and pepper to taste and sprinkle with basil. Pour stock over mixture. Cover and bake 50 minutes or until chicken is cooked throughout. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Per serving: calories 496, fat 14.8g, 27% calories from fat, cholesterol 155mg, protein 57.1g, carbohydrates 32.8g, fiber 6.6g, sugar 5.2g, sodium 1453mg, diet points 10.3. Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.5, Lean meat: 0.5, Fat: 2.8, Sugar: 0.3, Very lean meat protein: 7.2 17. Stuffed Peppers Prep: 10 min, Cook: 35 min. 4 medium red or green bell peppers, top 1/2 inch cut off and reserved, seeded and white membranes removed 1-1/2 cups vegetable or chicken stock 3/4 tsp. rosemary, or 2 tsp. fresh, minced 3/4 tsp. thyme, or 2 tsp. fresh, minced 1/2 tsp. marjoram, or 1-1/2 tsp. fresh, minced 1/4 tsp. salt optional, or to taste 1 cup bulgur or old fashioned oatmeal 1 tomato, diced Preheat oven to 350°F. Place bell peppers in a steamer basket over boiling water. Cover saucepan and steam peppers 2 minutes or until tender. Remove peppers from steamer. Place cut side down on paper towels to drain. Pat insides of peppers dry. Combine next 5 ingredients in a heavy saucepan. Bring to a boil. Stir in bulgur. Cover and simmer over low heat 10 minutes. Stir in tomato. Divide mixture evenly and spoon into peppers. Cover with pepper tops. Place in a baking dish. Cover and bake 20 minutes or until peppers are very tender. Per serving: calories 154, fat 1.0g, 6% calories from fat, cholesterol 0mg, protein 5.5g, carbohydrates 34.0g, fiber 8.1g, sugar 4.0g, sodium 114mg, diet points 2.1. Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 1.5, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0 18. Tex-Mex Nut Burgers Prep: 15 min, Cook: 10 min. 1/4 cup couscous, or 3/4 cup cooked rice 1/4 cup boiling water 1/4 cup ketchup 1 Tbs. Worcestershire sauce 1 Tbs. cider vinegar 1 Tbs. chili powder 1 tsp. dry mustard 1 tsp. ground cumin 1 tsp. brown sugar 1/4 tsp. cayenne pepper 1/4 tsp. ground coriander 1 clove garlic, minced 1 small green bell pepper, seeded and finely chopped 1/4 cup onion, finely chopped 2/3 cup ground almonds 2/3 cup roasted peanuts, finely ground 2/3 cup raw sunflower seeds, finely ground wax paper 4 oat bran pitas 1 cup salsa Pour couscous into boiling water. Cover saucepan and set aside for 10 minutes or until water is absorbed. Combine next 12 ingredients in a non-reactive mixing bowl. Mix thoroughly. Combine ground nuts and seeds with couscous. Transfer nut mixture to ketchup mixture and stir until well combined. Using a half cup measure, make 1 burger per serving. Place mixture between 2 pieces of wax paper and form burgers into 3-1/2 inch diameter patties. Heat a heavy nonstick skillet over medium heat. Cook burgers in skillet 1 minute on first side. Turn and cook another 2-3 minutes or until lightly browned. Transfer burgers to drain on paper towels before serving. Keep warm. Serve nut burgers with pita bread and salsa. Per serving: calories 674, fat 38.0g, 47% calories from fat, cholesterol 0mg, protein 24.9g, carbohydrates 70.1g, fiber 14.1g, sugar 9.2g, sodium 825mg, diet points 14.3. Dietary Exchanges: Milk: 0.0, Vegetable: 1.1, Fruit: 0.0, Bread: 2.8, Lean meat: 1.4, Fat: 4.1, Sugar: 0.4, Very lean meat protein: 0.0 19. BBQ Summer Vegetables & Rice Prep: 15 min, Marinate: 10 min, Cook: 10 min. 2 tsp. olive oil 3-1/2 Tbs. chopped onions, or chopped green onion 2 Tbs. balsamic vinegar 2 cloves garlic, crushed 2 tsp. Dijon mustard 1/8 tsp. black pepper 3/4 medium yellow summer squash, cut into 1/2 inch rounds 3/4 medium green zucchini, cut into 1/2 inch rounds 3/4 medium eggplant, cut into 1/2 inch rounds 1-1/3 cups cooked rice Place first six ingredients in a bowl and blend thoroughly to make a marinade. Add the squash, zucchini, and eggplant to the marinade. Marinate for at least 10 minutes. Place vegetables on the grill, turning regularly and brushing with extra marinade. Cook until brown on each side. Serve over cooked rice. If desired, use part of the leftover marinade as a sauce. Per serving: calories 146, fat 2.9g, 17% calories from fat, cholesterol 0mg, protein 3.9g, carbohydrates 27.7g, fiber 4.0g, sugar 5.9g, sodium 39mg, diet points 2.9. Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 1.1, Lean meat: 0.0, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 0.0 20. Brown Rice and Vegetable Pizza Prep: 10 min, Cook: 15 min. 3 cups cooked brown rice, cooled 2 egg whites, beaten 1 cup shredded mozzarella cheese nonstick cooking spray 2/3 cup purchased pizza sauce 1 tsp. ground black pepper 1 clove garlic, minced 1 Tbs. grated Parmesan cheese 1 cup mushrooms, sliced 1/4 cup red or green bell pepper, chopped 1 green bell pepper, seeded, cut into rings Preheat oven to 400°F. Combine cooled rice with 1/3 cup mozzarella cheese and egg whites. Press into a 12 inch pizza pan sprayed with cooking spray. Bake 5 minutes. Combine pizza sauce with pepper and garlic. Spread over the baked rice crust. Top with next 4 ingredients and sprinkle with the remaining mozzarella cheese. Garnish with green pepper rings. Bake 10 minutes. This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only. Per serving: calories 285, fat 7.4g, 23% calories from fat, cholesterol 16mg, protein 14.9g, carbohydrates 39.8g, fiber 4.0g, sugar 2.8g, sodium 403mg, diet points 6.0. Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 1.9, Lean meat: 1.2, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 0.3

Ah! The poet of crumpled bedsheets and gaslit streets. Everyone who enjoys Symonds poetry and works have a cultured ear that enjoys the delicate while understanding street lingo that is the panorama of some of his verse. I am fond of his " London Nights."

Thats for posting this link Dee. I am always in awe of a greater presence and the miracle of creation. We are so blessed to have this Earth. Now if we can only get people to take care of it!

Isn't it great. I have been getting MEN ( hahahahahahahaha so thats what the initials spell) for years on and off. Its time to subscribe again. Thanks Lowie for posting this.

Nice to see you Micki. It sounds as if your keeping real busy!

I am so glad you joined in Twi.... Its nice to have you and everyone who signed up for this project.

MCDONALDS- A REALLY BIG THUMBS DOWN! They never get the orders right!

Clean Breeze Tide Detergent: THUMBS UP! I really love the new scent of Clean Breeze Tide and the cleaning power is great.

Ziplock storage bags- THUMBS DOWN All of my box of zip lock bag were defective they were torn at the seams and the zippers came off when i tried to zip them. This isn't the first time I have purchased ziplocks and had the same thing happen.

To remove vinyl tiles from a wood base floor take a blow dryer to each tile. Get a wide-blade putty knife to pry the tile up when it becomes loose-- you're less likely to gouge the wood. Don't forget a good set of knee pads. You'll need them because you will be on your knees for quite a while on the floor.

Put your kiddies favorite stuffed animals in a pillow case when you wash them. They are less likely to lose decorative pieces that way.

The last 10 days of this month, look for sales on dresses and suits following Easter, which is Sunday the 20th. Until then, you can also find sales in LINGERIE/SLEEPWEAR, HOSIERY, WOMEN'S SHOES and INFANTS' WEAR. Also, for the seamstress in the family, April typically holds sales in SUMMER FABRICS as well. Other household items like PAINTING SUPPLIES, a RANGE for the kitchen, a new STEREO or an AIR CONDITIONER, are bargain-priced to keep you cool during the upcoming Summer months, should not be overlooked. If romance is what you're looking for, look for "buys" on WINE and DIAMONDS this month. There's a little bit of everything for everyone, so go shopping!

For years I have been storing my cleaning products hanging on the back of the pantry door in clear shoe bags that I bought at the dollar store. Even my home made products! I don't have to go looking in cupboards and pulling everything out to find what I need!

Salt as a Cleaning Agent Salt is an excellent cleaning agent, by itself or in combination with other substances. A solution of salt and turpentine restores the whiteness to yellowed enameled bathtubs and lavatories. A paste of salt and vinegar cleans tarnished brass or copper. a strong brine poured down the kitchen sink prevents grease from collecting and eliminates odors.

I use them to clean off the sofas in my living room that seem to gather cat hair. They are great for this! Thanks for posting this Mandy and nice to see you here in the forum!

Organic milk chocolate fondue 8oz (225g) organic milk chocolate (try Green & Black's) Organic single cream (try any organic retailer) 4 Tablespoons of organic orange juice (try any organic retailer) A variety of organic fruit, cut in to bite size pieces Break the chocolate in to pieces and place in a saucepan. Add the cream and orange juice and heat gently until melted, stirring all the time. Pour in to a warm serving dish and serve with the bite size pieces of fruit.

Its City Clowncil meeting on tv this evening so its a quick dinner of: Ravioli Meatballs Salad Garlic Bread Cheesecake with Strawberries

1. Unstuffed Cabbage: 1 small to medium head cabbage, shredded 1-2 pounds ground beef 1 large onion, sliced salt and pepper 1 tsp garlic powder dash hot sauce 1 cup rice, uncooked 1/2 cup raisins 28 ounce can crushed tomatoes lemon juice to taste Cover bottom of a large crockpot with cabbage. Layer remaining ingredients in the order given. Cook on Low for 8-10 hours--the longer the better. 2. Lowfat Glazed Chicken in the Crock 6 ounces orange juice, frozen concentrate-thawed 3 chicken breasts, split 1/2 tsp marjoram 1 dash ground nutmeg 1 dash garlic powder (optional) 1/4 cup water 2 Tbsp cornstarch Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip pieces into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking. When chicken is done, remove to serving platter. Pour the sauce that remains into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken. 3. Honey Ribs and Rice 2 lbs. lean spare ribs 1 can condensed beef bouillon 1/2 c. water 2 tbsp. maple syrup 2 tbsp. honey 3 tbsp. soy sauce 2 tbsp. barbecue sauce 1/2 tsp. dry mustard Bake ribs at 350°F for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice. 4. Ground Beef Chow Mein 2 lbs crumbled and cooked ground beef, drained 1/2 cup sliced or diced onion 1 cup sliced celery 1 can sliced water chestnuts 1 can mushrooms 1/2 (or so) rice 2-4 cups water 1/2 cup soy sauce 1/4 cup beef stock or broth 1 tbls brown sugar Salt/Pepper to taste 1 tbls.cornstarch mixed with 1 tbls. water chowmein noodles In crockpot put all ingredients from beef to brown sugar and stir until incorporated. Do not put all the water in, just enough to barely cover the ingredients (rice will absorb water as it cooks). Cook on low. After 4-6 hrs mix in 1-2 cups more water until mixture is somewhat runny. Add the cornstarch/water mix and turn on high for about 20 minutes or so. Serve over chow mein noodles. Serves 4-6 2 lbs crumbled and cooked ground beef, drained 1/2 cup sliced or diced onion 1 cup sliced celery 1 can sliced water chestnuts 1 can mushrooms 1/2 (or so) rice 2-4 cups water 1/2 cup soy sauce 1/4 cup beef stock or broth 1 tbls brown sugar Salt/Pepper to taste 1 tbls.cornstarch mixed with 1 tbls. water chowmein noodles In crockpot put all ingredients from beef to brown sugar and stir until incorporated. Do not put all the water in, just enough to barely cover the ingredients (rice will absorb water as it cooks). Cook on low. After 4-6 hrs mix in 1-2 cups more water until mixture is somewhat runny. Add the cornstarch/water mix and turn on high for about 20 minutes or so. Serve over chow mein noodles. Serves 4-6 5. Country Steak and Gravy 1.5 pounds boneless top round steak (1/2" thick) 1 (12oz) jar fat free savory beef gravy (such as Heinz) 2 TBS tomato paste 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp pepper 1/2 tsp dried thyme Cooking Spray 1. Trim fat from steak and cut into 6 equal portions. Combine gravy and next 5 ingredients in a small bowl and stir well. Layer gravy mixture and steak in slow cooker coated with cooking spray, beginning and ending with gravy mixture. 2. Cover with lid and cook on high 1 hour then low 6-7 or until meat is tender. 6 servings-3oz steak and 1/3 cup gravy-4 points 6. Apple Brown Betty 3 lbs. cooking apples 10 slices of bread, cubed (about 4 cups) 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. salt 3/4 c. brown sugar 1/2 c. butter or margarine, melted Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings. 7. Almost Lasagna 1 box rotini (or ziti), any fun, flavorful pasta will do 2 - 28-oz jars pasta sauce(one with tomato chunks works well) 1 egg 1/2 lb ground beef 1/2 lb sausage 2 tbsp olive oil 1 C. parmesan cheese 1/2 C italian breadcrumbs 1 bag mozzarella cheese 16-20 oz. ricotta cheese 2 eggs 1 C. parmesan cheese 1 1/2 tsp. parsley flakes dash salt & pepper Grease crock-pot, or spray with non-stick cooking spray. Cook rotini according to package directions, drain. Brown and drain meat. Toss pasta with olive oil. Add pasta sauce to mixture, toss well. Stir together parmesan cheese, breadcrumbs, egg, 1/2 bag mozzarella cheese, and browned meat. Can sprinkle lightly with garlic powder. Beat together ricotta, 2 eggs, parmesan, parsley, salt & pepper. Pour half of pasta/sauce/meat mixture into crock-pot. Spread entire ricotta mixture over first layer of pasta. Cover ricotta layer with remaining pasta mixture, and cover with remaining cheese. Cover, and cook on low 4-6 hours. 8. Crock Pork Chops: 6 pork chops, browned (you can skip the browning) 1 onion, chopped 3 T. catsup 10.5 oz can cream of mushroom soup 2 t Worcestershire sauce Place into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes 9. Crockpot Hobo Stews- 2 recipes use a 6 quart crockpot. The following are 2 versions of very hearty "Hobo Stews" Hobo Stew* #1 In a large (6 quart) crockpot combine the following items. Layer in the order given starting with the bottom layer: 1 package Simply Potatoes (diced with onions & uncooked) 1 1/2 pounds ground beef (sauteed with salt, pepper and chopped onion) 1 15 oz can stewed tomatoes 2 or 3 cans sliced carrots (juice and all) 2 cans peas (juice and all) 1 family size cam Cream of mushroom Soup. I love this because it is so simple! You literally dump everything in including the juice from the canned vegetables. The only thing to prepare is the ground beef. I do this in the early morning and I start the crockpot on high for the first hour, then turn it to low and leave it all day. We really like it and it is so simple. The seasoning from the sautéing of the ground beef combined with salt and pepper and onions is enough seasoning for the whole pot. (cooking time 8 hours) Serve with fresh bread! Hobo Stew # 2 1 pkg. Simply Potatoes (chopped with onion) 1 1/2-2 lbs ground beef 1 15 oz can stewed tomatoes 2 cans sliced carrots 1 15 oz can tomato sauce 1 cup chopped onion 2 cans peas see note below Cook ground beef and onions together, seasoning to taste with salt and pepper. While ground beef and onion are cooking, empty the bag of chopped potatoes into the bottom of the crockpot. Then empty in the cooked beef and onion mix. Then add carrots (juice and all) into crockpot. Peas can be added the last hour of cooking. (Cooking time 8 hours). NOTE: You can add additional salt & pepper if needed. I also add 1 envelope of Lipton onion soup mix over the ground beef for added flavoring. Another addition I have made is to add 1-1/2 cups chopped celery. This stew is rich and thick and very filling. Serve with fresh bread and a salad 10. SAVORY BEEF BURGUNDY 4 lbs lean beef -- cubed 1 cup red wine 1/3 cup oil 1 tsp thyme 1 tsp black pepper 8 slices bacon -- diced 2 cloves garlic -- crushed 1 onion -- diced 1 lb mushrooms -- sliced 1/3 cup flour Marinate beef in wine, oil, thyme, and pepper four hours at room temperature or overnight in refrigerator. In large pan, cook bacon until soft. Add garlic and onion; sauté until soft. Add mushrooms and cook until slightly wilted. Drain beef, reserving liquid. Place beef in slow cooker. Sprinkle flour over the beef, stirring until well coated. Add mushroom mixture. Pour reserved marinade over all. Cook on LOW 8-9 hrs. 11. Corned Beef and Cabbage 3 carrots, cut in 3" pieces 3-4 pound corned beef brisket 2 medium onions, quartered 1 cup water 1/2 small head cabbage, cut in wedges Put all ingredients except cabbage in Crock-pot in order listed. Cover cook on low 8-10 hours (high: 5-6 hours). Add cabbage wedges to liquid pushit them down to moisten; turn to high and cook and additional 2-3 hours. 12-14 servings. To prepare more cabbage than Crock-pot will hold with large brisket, cook it seperately in skillet. Remove 1 cup of broth from crock-pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover; cook slowely for 20-30 minutes. calories per serving 240 12. Macaroni and Cheese in the Crock! 1 16 oz box of macaroni 1 stick of margarine (can use a little less) 2 cans evaporated milk (12 oz can) approximately 3 cups milk 24 oz (or less) grated sharp cheese 1 T. minced onion (optional) 1 T. oil 1 tsp. salt pepper to taste 1 or 2 finely grated carrots (optional) Put all the ingredients into the slow cooker. Cook on low for 3-4 hours until soft. Note: To cut down on fat, use nonfat evaporated milk, nonfat skim milk, less than 1 stick margarine, and less than 24 oz of cheese. You may also add a grated carrot or two for additional nutrition 13. Red Beans and Rice Red Beans & Rice ! These are tasty, filling and economical. 1 lb dried red kidney beans 1 cup cooked ham pieces 1 onion, chopped 1 Tbsp Worcestershire sauce 1 tsp Tabasco sauce 2 bay leaves 2 cloves garlic, minced 4 Tbsp parsley 4 cups water Soak red beans overnight in enough water to cover beans. Drain beans and place in slow cooker. Add in ham and all other seasonings. Pour water over all and cook on low for 8 hours or until beans are tender. Serve over rice 14. Exported from MasterCook * CROCK POT SPANISH RICE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground chuck or beef 1 medium onion -- chopped 1 green pepper -- chopped 1 (28 oz.) can stewed tomatoes 1 (16 oz.) can tomato sauce 1 1/2 cups water 2 1/2 teaspoons chili powder (or to taste) 2 teaspoons seasoned salt (to taste) 2 tablespoons Worcestershire sauce 2 cups raw rice -- converted 3 stalks celery -- chopped Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired). 15. Recipe via Meal-Master ™ v8.02 Title: Crock Pot Stuffed Peppers Categories: Crock pot, Meats Yield: 1 servings 6 8 small green and/or red -peppers (tops removed and -seeded) 1 10 oz. pkg. frozen corn 1 lb Ground chuck (browned and -drained) 1 8 oz. can tomato sauce 1/4 t Salt 1/2 t Garlic salt 1/4 t Pepper 1 c Shredded cheese (I use -Cheddar or Swiss) 1/2 t Worcestershire sauce 1/4 c Chopped onion 2 T Ketchup Wash peppers and drain well. Combine all remaining ingredients *except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full. Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot. Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or high 3-4 hours. 15. Recipe via Meal-Master ™ v8.04 Title: Crockpot Banana Bread Categories: Bananas, Crockpot, Fruits Yield: 8 servings 1 3/4 c Flour 2 ts Baking powder 1/4 ts Baking Soda 1/2 ts Salt 1/3 c Shortening 2/3 c Sugar 2 Eggs -- well beaten 1 1/2 c 2 To 3 Bananas -- mashed 1/2 c Walnuts -- chopped/opt Sift together the flour, baking powder, baking soda and salt. With the electric beater on low, fluff the shortening in a small bowl, until soft and creamy. Add the sugar gradually. Beat in the eggs in a slow stream. With a fork, beat in 1/3 of the flour mixture, 1/2 the bananas another 1/3 of the flour mixture, the rest of the bananas then the last of the flour mixture. Fold in the walnuts. Turn into a greased and floured baking unit or a 2 1/2 quart mold and cover. Place on a rack in the slow cooker. Cover the cooker, but prop the lid open with a toothpick or a twist of foil to let the excess steam excape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve Warm. Makes 4 to 6 servings 16. Exported from MasterCook * Quick N Easy Crock Pot Beef Fajitas Recipe By : Donna Kling Serving Size : 7 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pounds Flank Steak 1 Large Onion -- Sliced 1 Large Green Pepper -- Sliced 1 Large Red Pepper -- Sliced 1 Medium Jalapeno -- Sliced,Remove Seeds 1 Tablespoon Cilantro 1 Clove Garlic -- Minced 1 Teaspoon Chili Powder 1 Teaspoon Cumin 1 Teaspoon Coriander 1/4 Teaspoon Salt 8 Ounces Tomatoes -- Chopped 12 Flour Tortilla Sour Cream -- For Topping Shredded Cheddar Cheese -- For Topping Salsa -- For Topping Cut flank steak into 6 portions. In a crock pot combine meat, onion, gre= en pepper, red pepper, jalapeno, cilantro, garlic, chili powder, cumin, c= oriander, and salt. Add tomatoes. Cover and cook on low 8-10 hours or h= igh for 4-5 hours. Remove meat from crock pot a and shred. Return to cr= ock pot and stir. To serve spread on tortillas top with toppings and rol= l up tortilla. 17. Exported from MasterCook * Spinach Meatballs Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Ground beef 1/2 cup Chopped onion 1 Egg 1/4 cup Grated Parmesan cheese 1 package Frozen chopped spinach -- (thaw/drain-10 oz) 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/4 teaspoon Garlic powder 1 cup Beef broth 8 ounces Tomato sauce 1/2 cup Dry red wine 1 tablespoon Cornstarch Mix all ingredients, form small balls, place in 1 1/2 qt casserole. Mix broth, tomato sauce, wine and cornstarch. Pour over meatballs. Bake at 350, covered, 40-60 minutes. Can be served over noodles, or great for parties served in crock pot. 18. Exported from MasterCook * Sweet-Sour Franks Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Crockpot Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Chili sauce 1 cup Currant jelly 3 tablespoons Lemon juice 1 tablespoon Mustard -- prepared 2 pounds Hot dogs OR cocktails franks 2 cans Pineapple chunks -- 27 ozs. (-drained Combine first four ingredients in removable liner; mix well to break up jelly chunks. Place liner in base. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Cut hot dogs in bite-size pieces and add. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Set control to low to maintain temperature while serving. 19. Exported from MasterCook II * Thomas' Chicken Stroganoff C/P Recipe By : Lynn Thomas Serving Size : 8 Preparation Time :0:00 Categories : Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken breast halves 1 pound mushrooms -- sliced 1 medium onion -- sliced 3 cloves garlic -- minced 6 green onions-- white part only -- sliced green onion tops, sliced -- reserved 1/4 teaspoon dried thyme 3/4 cup white wine 1/2 teaspoon fresh ground black pepper 1 teaspoon dry mustard 3/4 cup chicken broth 1 1/2 cups sour cream, regular or low-fat 1/2 cup Wondra (quick mixing flour) 12 ounces egg noodles -- cooked as directed Bone and skin chicken breasts. Cut into 1/2" cubes. Combine all ingredients, except sour cream and flour. Place in a 4 to 5 quart crockpot. Cook on low for approximately 6 to 7 hours, stirring once or twice, if possible. Increase heat to high. Mix sour cream and flour together. Stir some of the hot liquid from the crockpot into the sour cream mixture; then stir the sour cream mixture into the slow cooker, mixing well. Cover and cook on high for 30 minutes more or until slightly thickened. Serve over cooked noodles or stir noodles into Chicken Stroganoff. Sprinkle reserved sliced green onions over top. 20. Exported from MasterCook * Zesty Meatball Sandwiches - Crock Pot Recipe By : Rival's Crock-Pot Slow Cooker Cuisine; 1995 Serving Size : 1 Preparation Time :0:00 Categories : Beef Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/2 teaspoon salt 1/2 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper flakes 2 cloves garlic -- minced or 1/4 teaspoon garlic powder 1/4 cup chopped onion 1 pound ground beef 1 pound ground turkey 1/2 cup bread crumbs 1/3 cup grated Parmesan cheese 1 16 oz can tomato sauce 2 tablespoons red wine vinegar 6 hoagie type sandwich rolls (or 8) -- split and warmed ***Condiment Choices*** shredded mozzarella cheese red and yellow pepper strips sliced onions olives serves 6 to 8 In a large bowl, beat egg with salt, Italian seasoning, red pepper flakes, and garlic. Add chopped onion, beef, turkey, bread crumbs, and Parmesan cheese; mi x well. Shpae mixture into 1 inch balls and brown in a large skillet. Drain m eatballs and transfer to a 5 quart Crock-Pot. In the same bowl, mixt tomato sauce and wine; pour over meatballs. Cover and c ook on Low for 5 1/2 to 6 hours. To serve: place 3 to 4 meatballs in each split roll; top with sauce from Crock-Pot. If d esired add condiments and serve. 21. Exported from MasterCook * WALDORF ASTORIA STEW - CROCK POT Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef - Sirloin -- cut up (raw) 2 cups potatoes -- cut in lg. pieces 2 cups carrots -- cut in lg. pieces 2 cups celery -- cut in lg. pieces 1 bag frozen onions (small) 1 slice white bread -- cut up 1 (16 oz.) can whole tomatoes (and juice) 2 tablespoons dry minced onion 3 tablespoons quick cooking tapioca 1 tablespoon sugar 1 can tomato soup Salt to taste Pepper to taste Place all in large crock pot. Cover and cook at low setting for 5 hours. Do not stir. Makes 6 to 8 servings. Add additional vegetables; whatever your family likes. 6 to 8 servings. 22. Recipe via Meal-Master ™ v8.05 Title: Blueberry Grunt Categories: Desserts, Fruits, Crockpot Yield: 4 servings 2 pt Fresh or frozen blueberries 1/2 c Plus 2 tb sugar; divide 1/2 c Water Warm if using frozen blueber -ries 2 tb Instant tapioca 2 c All-purpose flour 2 1/2 ts Baking powder 1/2 ts Salt 4 tb Unsalted butter; chilled 1/2 c Milk 1 lg Egg 2 tb Light brown sugar In a 3-1/2 quart slow cooker, combine blueberries, the 1/2 c granulated sugar, the water and tapioca. Cover and slow-cook until the berries have formed a thick sauce, 5 to 6 hours on LOW. In a medium bowl, whisk flour, the remaining 2 tb granulated sugar, baking powder and salt to combine. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. In small bowl, beat milk and egg together. Stir into flour mixture to form a soft dough. Turn the slow-cooker setting to HIGH. Drop the dough by tablespoonfuls on top of the blueberries. Cover and slow-cook until the topping is firm and a toothpick inserted in the center comes out clean, about 30 minutes. Sprinkle the dumplings with the brown sugar. Let the grunt stand for 5 minutes before serving, then spoon into individual bowls. Source: Ready and Waiting, Rick Rodgers ----- 23. Exported from MasterCook * CROCKPOT ROAST (French Dip Sandwich) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Crockpot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound beef roast 1 can beer 1 package onion soup mix Trim fat from roast. Put roast in crock pot and sprinkle with soup mix. Pour beer over top. Cook on low for about 8 hours. Cut or pull apart to make sandwiches on hard roll. Juice makes an excellent dip. 24. Cheery Cherry Bread - Crockpot Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Crock Desserts Healthwise Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c Flour 1 1/2 ts Baking powder 1/4 ts Salt 2 Eggs 3/4 c Sugar 6 oz Maraschino cherries 3/4 c Pecans -- coarsely chop Drain cherries,s reserving 1/3 c syrup, and cut cherries in pieces (about 1/2 c). Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 c cherry syrup to egg mixture, mixing until well-blended after each addition. Mix in cherries and pecans. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crock pot. Cover and cook on high 2 - 3 hours. Remove bake pan and cool 10 minutes before removing from pan. 25. Cranberry Chicken Recipe By : Serving Size : 4 Preparation Time :6:00 Categories : Poultry Crockpot Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 broiler chicken 3/4 cup onions -- chopped 1 cup cranberries -- fresh 1 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon ginger 1 teaspoon grated orange rind 1 cup orange juice 3 tablespoons melted butter 3 tablespoons flour 3 tablespoons brown sugar -- optional Cut chicken into quaters and remove skin. Place in the slow cooker with onion, cranberries, salt, cinnamon, ginger, orange rind and orange juice. Cover and cook on low for 5 to 6 hours. Remove chicken from pot and serarate meat from bone; set aside.