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Almond Baklava Ingredients: filo dough 1 1/4 cups butter 1/4 cup sugar 2 tsp. cinnamon 4 cups almonds SYRUP 4 cups sugar 3 cups water 1/2 cup honey 1 stick cinnamon 6 whole cloves -- Do not use ground Instructions: Mix together first amount of sugar, cinnamon, and almonds. Lay the fillo dough out on a table. Fillo dough will dry quickly, so you'll need to work fast. On a medium-sized, buttered pan (you'll need to melt the butter) lay one of the sheets of filo dough. Butter it, and lay another on top of that. Continue until you have 5-6 sheets of dough on the bottom of the pan. Then lay another sheet, and do NOT butter it. On that, put some of the almond mix, enough to cover it evenly, but not making a thick layer. Lay another sheet of dough, butter it, and then another, unbuttered. On that place some almond mix again. Repeat until all the mix is gone. Fold in the dough that hangs from the side of the pan. Some of the edges will be dry, so just cut them and discard them. Continue layering the remainder of the filo dough (about 5 sheets), making sure to butter each one and fold in the edges before adding the next one. (butter the folded in edges too ! When you're done with laying the sheets of dough down, butter the top sheet very well, and sprinkle some water on it before you put it in the oven. Bake at 375 degrees for about 20 minutes or until golden. Remove from oven, slice into desired shape, and pour over syrup. Syrup Instructions: To make the syrup, combine all ingredient in a pan, heat over medium heat until tick and syrupy, remove cloves efore spooning over pastry.

Macaroni-Cheese Puff Cook 1/2 cup small elbow macaroni in boiling salted water till tender; drain. Combine 1 1/2 C. milk, 6 ozs sharp processed American cheese, shredded (1 1/2 C.), and 3 T. butter; cook and stir over low heat till cheese is melted. Stir small amount of hot mixture into 3 beaten egg yolks; return to hot mixture; blend thoroughly. Add cooked macaroni, 1 C. soft bread crumbs, 1/4 C chopped canned pimiento, 1 T. snipped parsley, and 1 T. grated onion. Beat 3 egg whites and 1/4 t. cream of tartar till stiff peaks form. Gently fold into macaroni mixture. Pour into ungreased 1 1/2 quart soufflé dish. Bake in slow oven (325) for 1 hour or till set. Serve immediately. Serves 6.

Terrific Tuna Roll-Ups 1/4 C. reduced fat mayo or Miracle Whip 1 1/2 TBSP Dijon mustard 2 cans (6 1/4 oz each) chunk tuna, packed in water, drained 1/2 C. drained water chestnuts, sliced & coarsely chopped 1/2 C. thinly sliced green onions 1/3 C. chopped red bell pepper 4 - 8 inch flour tortillas 2-3 C. shredded lettuce Blend mayo & mustard. Stir in tuna, water chestnuts, green onion & bell pepper. Divide tuna mixture among tortillas, spreading to within 1 inch of the edges. Cover each tortilla with about 1/2 C. of lettuce. Roll each up tightly like a jelly roll. Cut in half diagonally & serve immediately, or cover with plastic wrap & refrigerate up to 3 hours. 4 servings.

Hey I like MWS! Have you heard Second Chapter of Acts. They are really good and of course theres Amy Grant amd Sandi Patti ( Morning Like This) Love that song and Have you heard Don Francisco. He is great ( He's Alive) he is known for.

HUGS TO YOU! Remember take One second of every minute of every hour of every day.

Cat I hope you don't mind but I sent this to my friend who is the director of the Holocaust Musuem in DC.

Belated Happy Birthday Girl! Hope you had a nice day!

Now those were good finds. We have what we call a free read program over here and they have a shop where you can get 15 books for free per person once a month. In the meantime we set up tables in stores and put free books for people to take. No charge. There are childrens books and all kinds of books that are in excellent condition. They are not falling apart. I wish you lived closer Lowie... You would love it. I am a member and I get all the books I want and if you lived closer you could join and get all the books you want...

Congo Bars 2 1/4 cups all-purpose flour 2 1/4 teaspoons baking powder 1 teaspoon salt 1/2 cup butter, softened 1 1/2 cups dark brown sugar, firmly packed 1 teaspoon vanilla extract 3 large eggs 1 cup pecans, chopped 1 (12 ounces) bag semi-sweet chocolate chips Heat oven to 350*F (175*C). Lightly grease with shortening a 9 x 13 x 2-inch glass baking dish. Set aside. Sift together the flour, baking powder, and salt. Set aside. Using a wooden spoon, beat butter and sugar in a medium bowl until light and fluffy, about 2 minutes. Add vanilla and eggs, one at a time, mixing well after each addition. Add flour mixture, and mix until just combined. Add chopped nuts and chocolate, and mix to combine. Place the dough in the prepared baking dish, spread dough evenly. Bake until golden brown and a wooden pick comes out clean, about 30 minutes. Remove to rack to cool slightly before cutting, about 20 minutes. Cut into 18 (2 1/4 x 3-inch) bars. Store in an airtight container. Makes 18 bars.

Tacoritos 2 (10-ounce) cans condensed cream of chicken soup 2 teaspoons dried oregano leaves 2 teaspoons ground cumin 2 teaspoons ground sage 1 pound ground beef 2 tablespoons chili powder 2 teaspoons garlic salt Shredded cheddar cheese Chopped lettuce Chopped tomato Flour tortillas In medium saucepan, whisk together soup, oregano, cumin, and sage. Simmer for at least 30 minutes. While sauce is simmering, brown ground beef with chili powder and garlic salt. Drain meat mixture. Warm tortillas in oven or hot skillet. Fill with meat mixture, cheese, and enough sauce to moisten. Wrap burrito style. To serve, cover tacoritos with sauce, more cheddar cheese, lettuce, and tomato. Serves 4.

Garlic Beef Enchiladas Typically, enchiladas are made with corn tortillas. This version uses the flour variety for a nice change of pace. 1 pound ground beef 1 medium onion, chopped 2 tablespoons all-purpose flour 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano leaves 1 (14 1/2-ounce) can stewed tomatoes Sauce: 6 garlic cloves, finely minced 1/3 cup butter 1/2 cup all-purpose flour 2 teaspoons chili powder 1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano leaves 1/2 teaspoon salt 1 3/4 cup beef broth 1 (15-ounce) can tomato sauce 10 (7-inch) flour tortillas 2 cups (8-ounces) shredded cheddar cheese In a saucepan over medium heat, cook beef and onion until meat is well browned; drain. Add flour and seasonings; mixing well. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in another saucepan, saute garlic in butter for a few seconds, stir in flour and seasonings; cook and stir for 1 minute. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce; heat through. Pour about 1 1/2 cups sauce into an ungreased 13 x 9 x 2-inch baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1 to 2 tablespoons cheese. Roll up tightly; place seam-side down over sauce. Top with remaining sauce. Cover and bake at 350*F (175*C) for 30 to 35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minutes longer or until the cheese is melted. Makes 4 to 6 servings.

MONEY-SAVING TIPS FOR THE KITCHEN If you accidentally over salt a dish while it's still cooking, drop in a peeled potato, it will absorb the excess salt. Place a slice of bread in hardened brown sugar to soften. To keep marshmallows from turning hard, store them in the freezer. When thawed, they're like fresh. To keep marshmallows from sticking together in the bag, toss a little powdered sugar into the bag and mix. Wrap celery in aluminum foil before placing in the refrigerator, it will keep for weeks. For maximum flavor and long life, wrap your prized onions (like Vidalias) individually in newspaper and store in a cool, dark place. Cut a roll of clear plastic wrap in half to use for individually wrapping brownies, cookies and other small items. You end up with two narrow rolls of the perfect size wrap. Bread stale? Don't toss it out, cut it into cubes or process into crumbs; place in a freezer bag and freeze for later use in recipes. Save money by using low-salt beef, chicken and vegetable bases, available in any supermarket, to make the broth called for in recipes instead of using canned broth. Use the cooking water of potatoes meant for mashing, in place of milk, for lighter and fluffier mashed potatoes! Drain potatoes first and incorporate the liquid back into the potatoes a little at a time as you mash or whip them. When you don't have cheesecloth, tie your spices up in a coffee filter for pickling or other uses. It works just fine! Store nuts in the freezer to retain their freshness. Use an ordinary wooden or plastic clothespin to seal bags of chips, packets of crackers, and cereal-box liners. Bread will stay fresher longer at room temperature or frozen. It is best not to store bread in the refrigerator. Honey is best stored in a dry place because it tends to absorb moisture and become granulated. Every time the door of the oven is opened, the oven temperature drops 25 to 30 degrees? Use the oven window to conserve energy. Save all kinds of leftover bread — bagels, baguettes, biscuits, crackers, rolls, sandwich bread — and process into very fine crumbs in your food processor or blender. Store in the freezer in self-sealing plastic bags to use for stuffings and toppings. Don't throw rock-hard dried raisins or currants away. Instead, reconstitute them by covering with cold water, bringing to a boil, then removing from the heat and letting stand for 5 minutes. Drain well before using. Make your own superfine sugar by churning regular granulated sugar in a food processor or blender. You'll get more pop out of your popcorn if you store it in the freezer and pop while still frozen. To soften brown sugar, place in a microwave-proof dish, add a slice of soft white bread or an apple wedge, cover tight and microwave at 100% power for 30 seconds. Discard the bread or apple and stir. Cottage cheese, sour cream and yogurt will stay fresh longer if the cartons are stored upside down. Just make sure the lids don't leak! Recycle the plastic containers you get at the deli or salad bar. They're great for storing leftovers or freezing small portions. To re-crisp stale crackers, spread them on a baking sheet and bake in a 300*F (150*C) oven for 5 minutes. Cool completely and seal in an airtight container or plastic bag. Rescue an overbaked cake by drizzling with a simple sugar syrup spiked with a little Grand Marnier, Kahlua, Tia Maria or brandy. Just for fun: Halloween Face Paint. Here's a simple, non-toxic concoction straight from the pantry: Mix together 1 teaspoon cornstarch, 1/2 teaspoon water, 1/2 teaspoon cold cream and 2 drops food coloring. Apply to face.

LEFTOVER FOOD TIPS To heat leftover tortillas, grease a skillet lightly with oil and place over medium heat. Dip tortillas in water and quickly steam-sauté them on both sides. One way to freshen stale rolls is to seal them in a brown paper bag, sprinkle the outside with water, then heat 10 to 15 minutes in a 350*F (175*C) oven. Combine leftover mashed potatoes with chopped onion and shredded cheese, then bake. Tastes like twice-baked potatoes without the work! Leftover spaghetti noodles? Add diced raw vegetables and enough bottled Italian dressing to coat for an easy and refreshing salad! Form balls of leftover mashed potatoes around cubes of cheese, roll in Parmesan cheese or crumbs and broil until golden brown. Yummy! Keep special carafes handy for red and white wines left over from the dinner table. When you've collected enough, use in sauces and salad dressings. Cool leftover homemade French toast, pancakes or waffles, then freeze in single layers. Once frozen, store in self-sealing plastic bags. Pop in your toaster to reheat. Leftover spaghetti noodles make a wonderful addition to any stir-fry dish. Stir-fry noodles in 2 tablespoons hot oil for a few minutes; remove and set aside. Prepare your stir-fry and stir in the "fried" noodles last. You can use potato cooking water as the liquid in making bread — it's a great flavor enhancer. Speaking of potato water, mashed potatoes have a lighter and fluffier texture when the drained cooking water is used in place of milk. Adds less calories, too. Use celery tops to flavor meats, stews, soups, salads, sandwich spreads and stuffings. To make leftover fruit pie taste "just-baked," wrap in foil and warm 10 minutes in a 350°F (180°C) oven. To use leftover egg yolks, poach yolks until firm, cool completely and press through a sieve. Use as a garnish in salads and soups. Use the liquid from canned vegetables in soups, sauces, stews and casseroles. Leftover veggies from a relish tray can be used in soups, stews or salads. Or, slice and saute until tender to fill an omelet or use as a filler for meat loaf. If you're making fudge and the batch doesn't harden, refrigerate and crumble into pieces. Store in the freezer. Use the chilled pieces in cookie dough or brownies as you would chocolate chunks or chips. Don't discard those end pieces of cheese. Grate them and freeze in a zipper-style freezer bag. Use in any recipe calling for the addition of shredded cheese before cooking or baking. Use leftover beef, chicken or pork to make an easy pot pie, stir-fry, a chef's salad, chopped sandwich salad/spread, skillet hash or fajita-style tortilla wraps. Leftover turkey is great for for tetrazzini, turkey divan or croquettes. For the ultimate turkey sandwich, place leftover sliced turkey breast, a heaping spoonful of stuffing and a slathering of tart cranberry sauce between two slices of your favorite bread. Add leftover crumbled sausage meat to buttermilk pancake or waffle batter, or corn muffin batter. To extend a little leftover meat into another meal, combine with cooked rice, macaroni or pasta, a can of creamed soup, half a can of milk or water, a sprinkling of garlic and/or onion powder and place in a greased casserole, sprinkle with shredded cheese and heat uncovered in a 350*F (175*C) oven until hot and cheese is melted and lightly browned. Freeze leftover breads and rolls to use for homemade croutons, crumbs or stuffing at a later date. Don't pour out leftover coffee. Freeze it into coffee ice cubes for iced coffee or other iced drinks. The same goes for tea. Save those meat drippings! Defat and store in the freezer. Use as a flavor enhancer in casseroles, sauces, gravies and such.

Herb Chicken Tortellini Soup Chicken soup doesn't have to take hours to prepare anymore. Add a sprinkling of fresh Parmesan cheese for a sharp nutty flavor. 1 package (9-oz.) BUITONI® Herb Chicken Tortellini 2 tablespoons olive oil 3 cloves garlic, chopped 6 cups chicken broth 1 cup water 1 teaspoon Italian seasoning 1 carrot, peeled and shredded 4 cups thinly sliced fresh spinach leaves 1/4 cup shredded Parmesan cheese, optional 1/8 teaspoon freshly ground black pepper, optional HEAT olive oil in large saucepan over medium-high heat. Add garlic. COOK, stirring occasionally for 1 minute. Add broth, water and Italian seasoning; bring to a boil. Add pasta and carrot; reduce heat to medium. COOK, stirring occasionally, for 8 minutes. Stir in spinach. COOK for 1 to 2 minutes or until wilted. SERVE immediately. Sprinkle with Parmesan cheese and freshly ground black pepper, if desired. Makes 6 servings.

PITAS STUFFED WITH HUMMUS AND TOMATO 1 19 oz. can of chickpeas, drained and rinsed 3-4 t. tahini 4 t. water 2 t. lemon juice 1-2 small cloves garlic, minced 1/4 sea salt (optional) 2 t. minced parsley 6 whole wheat pitas 3 large scallions, thinly sliced 3 large ripe tomatoes Combine chickpeas, tahini, water, lemon juice, garlic and sea salt (optional) in food processor and process until well blended and smooth. Stir in the parsley. Warm pitas until they are soft; slice almost completely through into two circles. Spread 1/3 c. hummus over half of each pita; top with 1/6 of the sliced scallions and slices of 1/2 a tomato. Top with other pita circle and serve. Yields six pitas.

LEMON "CHICKEN" 1 lb. firm tofu 1 T. olive oil 1 t. pressed garlic 1/2 c. sliced green onions 1 T. pastry flour 1 T. nutritional yeast (optional) 1/2 t. plum vinegar or brown rice vinegar 2 t. teriyaki sauce or light soy sauce 1 T. lemon juice Cut tofu crosswise in 1/4" slices, then cut slices in 1" segments. Heat wok or large non-stick skillet and add oil and garlic. Add tofu immediately and stir fry for 1 minute. Add green onions and stir fry 1 minute longer. Dust tofu and onion mixture with flour and yeast. Stir fry for 2 minutes more, allowing tofu pieces to brown and crisp slightly. Add vinegar and teriyaki sauce, then stir fry until completely absorbed. Add lemon juice and stir fry 2 minutes longer. Serves 4.

Baba ghanoush 1 medium sized eggplant 1-2 cloves garlic 3 Tbs tahini 3-4 Tbs lemon juice 1/2 tsp. salt 1 Tbs minced parsley Pre-heat broiler. Prick eggplant with a fork, place on foil-lined baking tray and broil. When skin gets charred, turn 1/4 of a turn, continue till all is charred and inside is soft and mushy. Peel away charred skin. Rinse quickly to remove any charred bits, pat dry. In a processor, combine everything but the parsley. Blend until smooth.

Its a real recipe DL! Can you believe it?

Cat Its nice to be back- on a slower computer till we can replace the one that was distroyed in the snow cave in. We had to shut power off when that happened but we have the main rooms and one bedroom with power now. OH LORDY! The Lord says he doesn't give you more than you can handle but after last week and yesterday I am beginning to wonder. Now Debbielee have you been behaving yourself? Cat did you keep DL in line while I was missing in action?

How about " A Walk Across America by Peter Jenkins. Its a wonderful book with sequel books. Can you get it Lowie? Theres a british fellow Bill Bryson who also writes similar books about travels and they are neat too. In A Walk Across America this book has everything that real life can offer because it is based on Peters Walk. From Him living with a hermit in the Appalachin Mountains to living with a Black Family to Walking all over the east with his dog Cooper then finding his wife Barbara while on the walk. This book is quite an adventure.

12 miles walked for this past last week.. By the way do you ladies want me to post weight loss freebies here instead of in the freebie column?

Thanks for posting this LCM. I will send out something this week.

Burgers, Burgers, and more burgers.. list your favorite burger styles 1. Pepperoni Pizza Burger: grilled burger covered with pepperoni, Mozzarella cheese and pizza sauce. 2. Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers. 3. Classic Burger: hamburger with ketchup, mustard and pickles. 4. Greek Burger: topped with herbed Feta cheese, black olives and onions. 5. Hickory Burger: beef patty covered with cheddar cheese, bacon and hickory barbeque sauce. 6. Meat-o-Rama Pizza Burger: ground beef patty stuffed with Mozzarella cheese, diced tomatoes and pizza sauce, and topped with pepperoni and bacon. 7. Caesar Burger: ground beef seasoned with garlic and black pepper, on a crusty roll, accented with Caesar dressing, romaine lettuce and avocado slices. 8. Brocco Burger: ground beef patty dressed with a blend of melted Cheddar cheese and cooked broccoli. 9. Gyro Burger: hamburger topped with white onions, tomatoes and yogurt cucumber dressing. 10. Barbeque Burger: ground beef grilled with a tangy barbeque sauce and hot peppers. 11. Onion Burger: grilled ground beef seasoned with dried onion soup mix, and blanketed with grilled and raw onions. 12. Bistro Burger: ground beef covered with caramelized onions, Brie cheese and crisp bacon, served on a walnut bun. 13. Blue Moon Burger: grilled burger topped with Bleu cheese, sauteed mushrooms, lettuce and tomato served on an onion bun. 14. Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun with soy-ginger mayonnaise and Asian slaw on the side. 15. Cowboy Burger: grilled mushrooms, grilled onion, bacon and Monterey Jack cheese on a flavorful beef patty. 16. Chicago Burger: grilled beef burger with sweet relish, chopped onion, ketchup, mustard and hot peppers. 17. French Bistro Burger: hamburger adorned with walnuts, Gruyere cheese and garlic mustard mayonnaise, on a French roll. 18. Sticky Burger: grilled burger spread with peanut butter, bacon and Jack cheese. 19. Five-Spice Burger: ground beef seasoned with Chinese five-spice, grilled, and served with a soy-ginger sauce. 20. Olive Festival Pizza Burger: beef burger stuffed with mozzarella cheese and pizza sauce covered with sliced black and green olives. 21. Shrimpy Burgers: mini grilled burgers decorated with cream cheese, cocktail sauce and chopped shrimp. 22. Rowdy Reuben Burger: grilled beef patty smothered with melted Swiss cheese, thousand island dressing and zesty coleslaw, served on marble rye. 23. Earth & Turf Burger: grilled ground beef, beneath a golden porcini mushroom sauce with grilled zucchini squash and sweet red bell peppers. 24. Egg Burger: a lean ground beef patty paired with a fried or scrambled egg. 25. Thai-Cobb Burger: grilled ground beef served with avocado, tomatoes and bean sprouts, accented with a light peanut dressing. 26. Horseradish-Garlic Burger: topped with onions, garlic and horseradish. 27. Stroganoff Burger: ground beef patty dressed with sour cream, grilled onions, Swiss cheese, lettuce and tomato, served on a fresh wheat bun. 28. Trattoria Burger: grilled beef burger layered with roasted red bell peppers, pesto mayonnaise, and Mozzarella cheese, served on focaccia bread. 29. Peking Burger: mix ground beef with a dash of Peking marinade, and grill. Serve topped with julienned mixed greens and an Asian flavored plum vinaigrette. (Marinade: hoisin sauce, minced garlic, grated ginger, Chinese five-spice, salt and black pepper.) 30. Spicy Burger: jack cheese melted on a lean ground beef burger with jalapeno peppers and onions. 31. Cordon Bleu Burger: ground beef patty beneath a layer of sliced ham, Swiss cheese and dijon mustard. 32. Burger Al Forno: ground beef seasoned with robust Italian seasonings, fresh garlic, and rosemary, served with a golden Parmesan crust. 33. Garlic Burger: garlic powder mixed into ground beef, grilled, topped with garlic cheese and a dollop of garlic mayonnaise. 34. Corny Burger: tangy corn relish atop a beef patty. (Red pepper, corn, white vinegar, ground red pepper, salt and green onions.) 35. The Beefster: grilled hamburger patty topped with roast beef, horseradish and Muenster cheese, served on an onion roll. 36. Milanese Burger: ground beef patty lightly coated with bread crumbs, Parmesan cheese and oregano, pan fried till done. Accented with watercress sprigs and vinaigrette. 37. Simple Cheeseburger: ground round burger layered with your choice of Wisconsin cheese. 38 Big Island Burger: hamburger stuffed with Mozzarella cheese, covered with Canadian bacon and pineapple. 39. Taco Burger: topped with shredded lettuce, tomato, sour cream, and black olives. 40. Breakfast Omelette Burger: grilled ground beef patty piled high with diced ham, Cheddar cheese, mushrooms and green peppers, served on a toasted English muffin. 41. Walla Walla Burger: hamburger pan fried in sweet & sour chutney made with sauteed white onions, raisins, mustard seed and marsala wine. Served on thick sliced Texas toast. 42. German Classic: grilled burger with aged Cheddar cheese and Dusseldorf mustard. 43. Blue Bayou Burger: topped with crumbled Bleu cheese, lettuce, tomato, hot pepper mayonnaise, served on a sesame seed bun. 44. Chili Burger: Hearty beef burger hidden beneath your favorite homemade chili and shredded cheese. 45. Kalamata Burger: chopped green & Greek kalamata olives mixed with cream cheese spread on a grilled hamburger. 46. Lucky Burger: grilled beef burger on sesame rye bread, layered with hot-sweet mustard, prepared horseradish, sharp Cheddar, green apple slices, red apple slices and sliced almonds. 47. Pinwheel Burger: different colored, quartered cheese slices arranged in a pinwheel design melted atop a grilled burger. 48. Santa Fe Burger Asada: grilled ground beef brushed with chili puree, placed on a torta bun with bean dip, guacamole and sour cream. 49. Anchovy Pizza Burger: anchovies, Mozzarella cheese and pizza sauce stuffed into a grilled hamburger. 50. North Woods Burger: grilled ground beef stuffed with a wild mushroom sauce featuring shiitake, chanterelle, oyster and hedgehog mushrooms. Enhance with yellow and red bell peppers. 51. Cajun Burger: seasoned ground beef grilled with Cajun spices and spiced up with Jalapeno cheese, chili mayonnaise and pico de gallo sauce. 52. Black Jack Burger: melted jack cheese over a Cajun blackened beef burger, served on a sesame bun with Creole mayonnaise, onions and tomatoes. 53. Double Decker Pizza Burger: Cheddar cheese and pizza sauce between two thin beef patties. 54. The Gouda Burger: sliced Gouda cheese and grilled zucchini atop a grilled hamburger. 55. Simple Twist Burger: lean ground beef patty served with a slice of tomato and grated Asiago cheese on a hard roll. 56. Pineapple-Gruyere Burger: topped with grilled fresh pineapple and smoked Gruyere cheese. 57. Tex-Mex Burger: grilled ground beef piled with guacamole, onions and bacon. 58. Cheesy Pizza Burger: lean burger covered with pizza sauce, Provolone, sharp Cheddar and Mozzarella cheeses. 59. Provolone Ranger Burger: seasoned ground beef coated with Provolone cheese, warm black olives and tomatoes, served on focaccia bread. 60. Gorgonzola Burger: hamburger stuffed with Gorgonzola cheese, grilled and spread with sweet mustard. 61. Ginger-Island Burger: mix uncooked ground beef with soy sauce, ginger, cilantro and sesame oil, then grill. 62. Texas Red Burger: grilled beef patty served open-faced and smothered with chili, cheddar and Monterey jack cheeses and grilled onion. 63. Beany Burger: dried Cajun seasoning mixed with ground beef blanketed with pork-n-beans. 64. Smokey Burger: beef burger topped with roasted balsamic onions, grilled bacon and smoked cheese. 65. Dieters Burger: grilled lean ground beef patty with low-fat cottage cheese and no bun. 66. Outback Burger: grilled burger topped with tender cactus, green salsa and spicy pepper cheese. 67. Worcestershire Burger: hamburger covered with mushrooms sauteed in Worcestershire sauce. 68. Dilly Cheeseburger: grilled burger seasoned with fresh dill and adorned with Provolone cheese, sauteed mushrooms and grilled onions. 69. Cheeseburger In Paradise: beef patty lightly dressed with melted Brick cheese, pineapple slice and shredded coconut. 70. Ranch-Hand Burger: hamburger piled with pinto beans, bacon, chilies and cheddar cheese on a potato roll. 71. Alpine Burger: lean ground beef smothered in sauteed mushrooms and Swiss cheese. 72. Garden-Fresh Burger: ground beef mixed with onions, beets and potatoes, accented with dilled sour cream. 73. West Indies Burger: ground beef mixed with cilantro, garlic, lime juice, curry powder, cumin, allspice and hot sauce. Grill and accent with mango chutney. 74. Fajita Beef Burger: patty mixed with fajita seasoning, and wrapped with guacamole, sour cream, shredded lettuce, diced tomatoes and salsa, served in a flour tortilla. 75. Bruschetta Burger: Italian seasoned ground beef with fresh tomato and basil, served on toasted garlic French bread. 76. Sunshine Burger: aged Cheddar cheese, sprouts, scallions and avocado, embellishing a lean beef burger, served on a whole wheat bread. 77. Beef LT: burger prepared BLT style - bacon, lettuce, tomato and mayonnaise on grilled tomato bread. 78. Pesto Burger: cooked spinach, Mozzarella cheese and pesto sauce served atop a grilled beef patty. 79. Flank Steak Chili Burger: ground flank steak seasoned with cumin and cayenne pepper, heightened with black bean chili. 80. Mediterranean Burger: beef patty seasoned with Mediterranean spices (hot paprika, garlic, cumin, oregano leaves, mint leaves), grilled and served with gyro sauce in pita bread. 81. Pita Pizza Burger: ground beef patty grilled, covered with an herb seasoned tomato sauce and melted Italian cheeses, served on a pita loaf. 82. Parisian Burger: topped with crumbled Bleu cheese, marinated red onions and tomatoes served on a croissant. 83. Tough Texan Burger: ground beef seasoned with hot sauce and dried red peppers, smothered with pepper cheese and barbeque sauce, served on thick Texas Toast. 84. Aphrodisiac Burger: grilled beef patty lovingly stuffed with oysters and dressed with steak sauce. 85. Bleu Cheese Burger: crumbled Bleu cheese and bacon covering a grilled hamburger. 86. Veg-Head Burger: lean ground beef piled with cucumber slices, tomatoes, sprouts, creamy dill dressing, served on sun-dried tomato bread. 87. Dragon Burger: grilled ground beef patty, Limburger cheese and raw onion on an onion roll. 88. Crabby Burger: shredded crab salad with Swiss cheese atop a beef patty served on a croissant. 89. Hawaiian Supreme: ground beef patty stuffed with crushed pineapple, topped with a candied apple slice and sweet & sour sauce. 90. Tortilla Burger: beef mixed with onion, dried oregano and basil. Grilled and wrapped with tomato, mozzarella and Parmesan cheeses, all in a soft tortilla shell. 91. The Islander Burger: beef patty smothered with thousand island dressing, with lettuce, tomato and pickle. 92. California Burger Chiffonade: chopped walnuts, garlic and black pepper mixed into ground beef and grilled. Burger topped with guacamole, lettuce, Brick cheese and red onion. 93. Potato Chip Burger: hamburger accented with your favorite potato chips, ketchup and mustard. 94. Bagel Burger: lean ground beef patty served with tomato and onion on a fresh bagel with flavored cream cheese. 95. Jalapeno Burger Topper: ground beef seasoned with diced jalapeno peppers, a splash of hot pepper sauce, and grilled. Top with melted cheddar and cream cheese. 96. Basic Burger: grilled ground round burger seasoned with salt and pepper. 97. Burger Au Poivre: grilled ground beef served with crumbled Bleu cheese, coarse ground pepper, chopped parsley and mozzarella cheese on Vienna bread. 98. Scandinavian Burger: dill-seasoned ground beef patty covered in Gruyere and Cheddar cheeses, lettuce, cucumber slices, red onion, and served on a rye bun. 99. Billy Burger: grilled hamburger with ketchup only, no mustard, no pickles, nor onions. Don't forget to cut it in half! 100. Brie Burger: herbed Brie, warmed and placed over granny smith apples atop a lean ground beef burger with a hint of spicy mustard. 101. Chili Con Queso Burger: Beef burger smothered in melted jalapeno cheese sauce

4 servings 2 c turkey light meat, skinless, cooked and cubed 1/4 tsp black pepper 4 ozs fat-free cream cheese, softened 2 tbsps fat-free milk 1 c red and green bell peppers, chopped 8 ozs reduced fat crescent dinner rolls 1/2 c onions, chopped Preheat oven to 350. In a mixing bowl, combine turkey, cream cheese, bell peppers, onions, black pepper, and milk. Mix until well blended. Perforate rolls in twos. Then, close perforations with fingers to form rectangle. Divide turkey mixture into 4 portions. Spoon onto rectangle shaped dough. Pull 4 corners toward center and close sides by pressing together. Bake for 25 minutes. Serve with mixed vegetables or salad.

Red Cherry Dream Squares 12 servings 1/4 c light margarine, cold 21 ozs cherry pie filling 1 c rolled oats 1/4 c rolled oats 18 1/4 ozs white cake mix 1/4 c brown sugar, packed 1 whole egg Preheat oven to 350. Prepare a 13 x 9 x 2" pan with cooking spray; set aside. In a mixing bowl, combine cake mix, margarine, and one cup oats. Mix until crumbly. Reserve one cup crumbs for topping. To remaining crumbs, add egg. Mix until blended. Press into prepared pan. Pour cherry pie filling over crust. Spread to cover. To reserved crumbs , add remaining oats, walnuts, and brown sugar. Sprinkle over cherry mixture. Bake, for 30 minutes or until golden brown.