Oreo Cookie Torte

1 package Oreo cookies
˝ cup (1stick) margarine, room temperature
1 package (3.4 ounces) instant vanilla pudding
3˝ cups whole milk
1 package (8 ounces) cream cheese, room temperature
1 container (8 ounces) frozen whipped topping, thawed

Crush cookies about half a package at a time in blender.

Place cookies and margarine in a bowl and mix with a fork

until combined. Press all but ˝ cup of the mixture into a

13-by-9-inch pan.

For filling: Blend pudding with milk. Add cream cheese

and beat until smooth. Pour mixture over crust.

Refrigerate 5 to 10 minutes to let mixture firm, then

spread whipped topping over filling. Garnish with

reserved cookie mixture. Refrigerate 2 to 3 hours. Makes

18 servings.

* Exported from MasterCook *

                     Beverly's Choco-Scotch Marble Cake

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1            package  yellow cake mix -- (18 ounces)
   1            package  instant butterscotch pudding mix -- (3.4 ounces)
   4                     eggs
   1                cup  sour cream -- (8 ounces)
      1/3           cup  vegetable oil
   1                cup  butterscotch chips
   1             square  unsweetened chocolate -- (1 ounce) melted
                         Frosting (see recipe)

Preheat oven to 350 degrees.

In large bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat
on low speed 2 minutes. Divide batter in half; stir butterscotch chips into
one half and melted chocolate into the other half. Spoon half the
butterscotch batter into greased 10-inch fluted tube pan; top with half the
chocolate batter. Repeat layers. Cut through batter with a knife to swirl.

Bake in preheated oven 40 to 45 minutes or until toothpick inserted near
center comes out clean. Cool 10 minutes before removing from pan to wire
rack to cool completely. Makes 12 to 16 servings.

Frosting:
1 cups butterscotch chips, melted
1 square (1 ounce) unsweetened chocolate, melted
5 to 6 tablespoons half-and-half cream
2 tablespoons finely chopped pecans

For frosting, combine butterscotch chips and chocolate in small mixing bowl.
Beat in enough cream until the frosting is smooth and reaches desired
spreading consistency. Spread over top and sides of cake. Sprinkle with
pecans.

recipe from a 2002 issue of Reminisce magazine. I have made it a few times.
Really good, very moist and keeps well.

* Exported from MasterCook *

                         Creamy Chocolate Cupcakes

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2           cups  all-purpose flour
   1                cup  sugar
      1/4           cup  baking cocoa
   1           teaspoon  baking soda
      1/2      teaspoon  salt
   2                     eggs -- lightly beaten
      3/4           cup  water
      1/3           cup  vegetable oil
   1         tablespoon  vinegar
   1           teaspoon  vanilla extract
                         Filling:
   8             ounces  cream cheese -- softened
      1/3           cup  sugar
   1                     egg -- lightly beaten
      1/8      teaspoon  salt
   1                cup  semisweet chocolate chips
   1                cup  walnuts -- chopped

In a large mixing bowl, combine the first 5 ingredients.  Add eggs, water,
oil, vinegar and vanilla; mix well.  Pour into 18 greased or paper lined
muffin cups.

For Filling beat cream cheese and sugar in another mixing bowl.  Add egg and
salt, mix well.  Fold in the chocolate chips.  Drop by tablespoons into
center of each cupcake.  Sprinkle with nuts.

Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near
the center comes out clean.

Yield:
   "1 1/2 dozen"

NOTES : Formatted by Colleen aka Tizzy 6-16-05
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                 Boneless Chuck Roast with Bourbon and Coke

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                     boneless chuck roast (2 to 2˝ pounds)
   1                can  Coke (not diet - you need the sugar) -- (12 ounces)
   3             ounces  good bourbon
   1         tablespoon  vegetable oil
   6             cloves  garlic -- minced or pressed
   1         tablespoon  soy sauce
   1         tablespoon  Worcestershire sauce
   1           teaspoon  mustard seeds
   1           teaspoon  caraway seeds
                         teaspoon allspice berries
                         Kosher salt and freshly ground black
                         pepper to taste

Place chuck roast in 1-gallon zippered-top plastic bag.

Combine remaining ingredients in medium-size bowl, pour into bag, seal and
let marinate in refrigerator 2 to 3 hours, turning bag once or twice.

Preheat grill with all burners on high 10 minutes with lid down.

With all burners still on high, place chuck on grill, close lid and sear 5
minutes per side.

After searing, turn all burners to medium. Close lid and cook roast another
6 to 8 minutes for medium-rare, turning once midway through.

Remove steak to platter, loosely tent with aluminum foil, and let rest 10
minutes before slicing. Makes 4 servings.

from "The New Gas Grill Gourmet"
Formatted by Colleen aka Tizzy 6-11-05

* Exported from MasterCook *

                      Deadwood Vegetables on the Grill

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              large  tomato
   1             medium  green bell pepper
   1             medium  red bell pepper
   1             medium  white onion
   1                can  sliced potatoes -- (14 ounces)
                         Olive oil
   1         tablespoon  lemon juice
   2        tablespoons  melted butter
                         Salt and pepper


Preheat grill.

Slice tomato, peppers and onion into bite-sized pieces. Put in large bowl.
Add sliced potatoes. Drizzle olive oil over vegetables. Stir until all
pieces are coated with oil. Add lemon juice and melted butter, and stir. Add
several dashes of salt and pepper.

Place large piece of heavy-duty aluminum foil on grill. Let it heat a minute
or two. Dump vegetables onto aluminum foil. Cook about 12 minutes, stirring
and tossing frequently. Makes 3 to 4 servings.

from "The All-American Cowboy Grill."
Formatted by Colleen aka Tizzy 6-11-

* Exported from MasterCook *

                        Better Than Everything Cake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Cake

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                     german chocolate cake mix
   1                cup  semisweet chocolate chips
   1                can  sweetened condensed milk -- (14 oz.)
                         caramel topping
   12            ounces  Cool Whip
   3                     heath bars -- crushed

Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as
directed on package; pour into prepared pan. After 10 minutes of baking,
sprinkle with chocolate chips. Continue baking until cake is done.

While cake is still hot, poke holes in it with handle of wooden spoon. Pour
sweetened condensed milk over cake; let cool. Top with caramel sauce, then
whipped topping. Sprinkle with candy bars.

S(Internet Address):

"http://chocolate.cdkitchen.com/recipes/recs/163/Almost_Better_Than_Sex_Cake
60742.shtml"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 276 Calories; 12g Fat (37.4% calories
from fat); 3g Protein; 41g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol;
184mg Sodium.  Exchanges: 2 1/2 Fat; 2 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 5949

My niece and I made these last night.  I didn't have cake flour on hand, so
reduced the amount of cake flour called for by 4 tablespoons, and then added
2 tablespoons cornstarch.  Turned out terrific!

Devonna

* Exported from MasterCook *

                               Blarney Stones

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Cake                            Holiday

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                     Eggs
   2                  c  Sugar
      1/2      teaspoon  Salt
   2          teaspoons  Vanilla
   2        tablespoons  Butter
   1                  c  Milk -- hot
   2                  c  Cake flour
   2          teaspoons  Baking powder

				 Icing:
                         Powdered sugar
                         Milk
                         Peanuts or pecans -- - chopped fine or ground


Melt butter in hot milk. Beat the eggs with a rotary

    beater until light; beat in sugar, salt, vanilla and

    butter mixture. Sift flour and baking powder together;

    beat in quickly. Pour into a greased 13x9" pan. Pound

    the pan several times to remove any air bubbles. Bake

    for 25-35 minutes at 350~. Cool the cake and cut in

    4x1" pieces. Cover all sides with icing made of

    powdered sugar and milk to your desired consistency.

    Roll in nuts of choice.

S(Internet Address):
   "http://www.recipesource.com/desserts/cakes/04/rec0477.html"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 503 Calories; 9g Fat (15.7% calories
from fat); 9g Protein; 98g Carbohydrate; trace Dietary Fiber; 157mg
Cholesterol; 447mg Sodium.  Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 1 1/2 Fat; 4 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                              Potluck Pockets

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              pound  ground turkey
      1/2           cup  chopped onion
      1/2           cup  chopped green pepper
   2        tablespoons  Worcestershire sauce
   2        tablespoons  light soy sauce
   2          teaspoons  garlic powder
   1           teaspoon  ground cumin
      1/2      teaspoon  Italian seasoning
   6                     wheat pita breads -- halved
   2             medium  tomatoes -- diced
   3               cups  shredded lettuce
                         SAUCE:
      1/2           cup  light soy sauce
      1/4           cup  vinegar
   2        tablespoons  Worcestershire sauce
      1/2      teaspoon  onion powder
      1/2      teaspoon  garlic powder
      1/2      teaspoon  Italian seasoning
   1               Dash  pepper

In a skillet, brown beef, onion and green pepper; drain. Add Worcestershire
sauce, soy sauce, garlic powder, cumin and Italian seasoning; mix well.
Simmer for 5-10 minutes. In a small saucepan, bring all the sauce
ingredients to a boil. Reduce heat and simmer for 5-10 minutes. Spoon meat
mixture into pita halves; top with sauce, tomatoes and lettuce.

Source:
   "Taste of Home's Light & Tasty Magazine"

                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 169 Calories; 4g Fat (21.5% calories
from fat); 11g Protein; 23g Carbohydrate; 3g Dietary Fiber; 30mg
Cholesterol; 763mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : **The original recipe called for ground beef and green pepper.  I
modified it by using ground turkey and red peppers instead.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                        Fra Diavolo Sauce With Pasta

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Pasta/Rice

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4         tablespoon  olive oil -- divided
   6              clove  garlic -- crushed
   3                cup  whole peeled tomatoes -- With Liquid chopped
   1 1/2       teaspoon  salt
   1           teaspoon  crushed red pepper flakes
   16             ounce  Linguine
   8              ounce  Shrimp -- Small peeled and deveined
   8              ounce  Bay Scallops
   1         tablespoon  Fresh Parsley -- Chopped

1 In a large saucepan, heat 2 tablespoons of the olive oil with the garlic
over medium heat. When the garlic starts to sizzle, pour in the tomatoes.
Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer
for 30 minutes, stirring occasionally.
2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta
for 8 to 10 minutes, or until al dente; drain.
3 In a large skillet, heat the remaining 2 tablespoons of olive oil over
high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring
frequently, or until the shrimp turn pink. Add shrimp and scallops to the
tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until
the sauce just begins to bubble. Serve sauce over pasta.





Per Serving: 350 Cal (26% from Fat, 22% from Protein, 52% from Carb); 19 g
Protein; 10 g Tot Fat; 2 g Sat Fat; 1 g Mono Fat; 46 g Carb; 2 g Fiber; 3 g
Sugar; 72 mg Calcium; 3 mg Iron; 658 mg Sodium; 106 mg Cholesterol



Ratings       : Excellent 9
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 343 Calories; 9g Fat (22.7% calories
from fat); 18g Protein; 47g Carbohydrate; 2g Dietary Fiber; 52mg
Cholesterol; 498mg Sodium.  Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1
Vegetable; 1 1/2 Fat.

NOTES : Source: www.ediets.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Patti Mitchell's Garlic Chicken
8 chicken breast halves boned and skinned
1/4 cup Crisco oil
juice of 2 lemons
zest of 1 lemon
8 garlic cloves, finely minced
fresh thyme, parsley, oregano, chives
salt and pepper

Marinate breasts in oil, lemon juice and zest, garlic cloves, fresh
herbs and salt and pepper. Refrigerate overnight. Remove chicken and
discard marinade. Grill chicken with slices of fresh vegetables that
have been drizzled in Crisco Oil and sprinkled with salt and pepper.
Garnish with roasted garlic, herb sprigs and lemon slices.

-Crisco Oil Ad

Pumpkin Pie Squares
1 cup flour
1/2 cup quick-cooking oats
1/2 cup brown sugar
1/2 cup butter or margarine, softened
FILLING:
2 (15 oz.) cans pumpkin
2 (12 oz.) cans evaporated milk
4 eggs
1-1/2 cups sugar
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. salt
TOPPING:
1/2 cup brown sugar
1/2 cup chopped pecans
2 Tbs. butter or margarine, softened

Combine the first four ingredients until crumbly; press into a greased
13x9 pan. Bake at 350 for 20 minutes or until golden brown.
Meanwhile, beat filling ingredients in a mixing bowl until smooth;
pour over crust. Bake for 45 minutes. Combine brown sugar, pecans and
butter; sprinkle over top. Bake 15-20 minutes longer or until a knife
inserted near the center comes out clean. Cool. Store in the
refrigerator.

-Taste of Home, Oct/Nov 1996

Spicy-Quick Turkey Casserole
3 cups diced cooked turkey
1 large onion, chopped
2 cups shredded Cheddar cheese
1/2 cup sliced ripe olives
2 cups coarsely broken tortilla chips
1 can cream of chicken soup
1 can nacho cheese soup
10 oz. can diced tomatoes with green chiles {Rotel}

Heat oven to 325. Layer turkey into the bottom of a 9x13 greased
casserole dish. Layer onion, cheese, olives, and tortilla chips over
turkey. {Do not add chips until ready to bake.} Combine soups and
tomatoes. Pour over turkey and bake 30 to 40 minutes until hot and
bubbly. Garnish with ripe olives, if desired.

* You may also use diced cooked chicken in this recipe, instead of
the turkey.

Festive Fudge
3 cups semi-sweet chocolate chips
14 oz. can Creamy Chocolate or Original Sweetened Condensed Milk
Dash salt
1 cup chopped nuts, optional
1-1/2 teaspoons vanilla extract

In heavy saucepan, over low heat, melt chips with Eagle® Brand and
salt. Remove from heat; stir in nuts if desired, and vanilla. Spread
evenly into wax paper lined 8 or 9-inch square pan. Chill 2 hours or
until firm. Turn fudge onto cutting board, peel off paper and cut
into squares. Store covered in refrigerator. Makes about 2 pounds.

CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: Proceed as above; stir in
3/4 cup peanut butter chips in place of nuts. GLAZE: Melt 1 cup
peanut butter chips with 1/2 cup whipping cream; stir until thick and
smooth. Spread over fudge.

MARSHMALLOW FUDGE: Proceed as above; omit nuts. Add 2 tablespoons
melted butter or margarine to fudge mixture; fold in 2 cups miniature
marshmallows.

Nana's Banana Bread
5 Tbs. butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 egg whites
1 tsp. vnailla
1-1/2 cups mashed, very ripe bananas
1-3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/2 cup heavy cream
1/3 cup chopped walnuts

Heat oven to 350. Spray bottom only of 9x5 loaf pan with nonstick
cooking spray. Beat butter in large bowl with an electric mixer set
at medium speed until light and fluffy. Add sugars; beat well. Add
egg, egg whites and vanilla; beat until well blended. Add mashed
banana, and beat on high speed 30 seconds. Combine flour, baking
soda, salt and baking powder in medium bowl. Add flour mixture to
butter mixture alternately with cream, ending with flour mixture.
Add walnuts to batter; mix well. Pour batter evenly into prepared
loaf pan. Bake until browned and toothpick inserted near center
comes out clean, about 1 hour and 15 minutes. Cool bread in pan on
wire rack 10 minutes. Remove bread from pan; cool completely on wire
rack. Slice and serve with butter and jam, if desired.


Notes: This bread is even better out of the oven, then wrap and
leave on the counter overnight.

Skillet Ziti With Meatballs
1/2 cup diced onion
27 oz. jar marinara pasta sauce
1/4 cup grated Parmesan cheese
1 lb. precooked frozen meatballs, about 18
12 oz. ziti pasta
1 lb. frozen broccoli florets
8 oz. shredded mozzarella cheese, about 2 cups

Coat nonstick skillet with cooking spray; heat over medium-high
heat. Add onion; cook 5 minutes. Reduce heat to medium. Stir in
sauce and Parmesan; add meatballs. Cover; cook, stirring
occasionally, until meatballs are heated through, 20-25 minutes.
Cook ziti according to package directions, adding broccoli during
last 7 minutes of cooking; drain. Stir pasta with broccoli into
skillet with meatball sauce. Top with mozzarella; cover. Reduce
heat to low; cook until cheese is melted, 5-8 minutes.

Woman's World, June 25, 2002

Mexican Cocktail Sauce
3/4 cup chili sauce
1 medium jalapeno pepper, seeded and minced
2 Tbs. freshly minced parsley or cilantro
Juice of 1 lime
1 Tbs. Mescal or Tequila, optional

Combine all ingredients and mix well. Chill and serve.

* Exported from MasterCook *

                             Asparagus Bouquet

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2         pounds  asparagus spears
   2          teaspoons  olive oil or melted butter
   2        tablespoons  snipped fresh chervil or 2 teaspoon
                         snipped fresh tarragon
                         coarse salt or salt
                         Fresh chervil sprigs -- optional

Preheat oven to 475 degrees.  Snip off and discard woody bases from fresh
asparagus.  If desired, use a paring knife to scrape off scales.  Combine
oil and 1 tablespoon of the chervil or 1 teaspoon of the tarragon. Drizzle
over asparagus.  Toss gently to coat.  In a greased 15x10x1" baking pan
arrange asparagus in a single layer.  Sprinkle lightly with salt.

Roast asparagus uncovered 4 to 6 minutes or until just tender, stirring
once. To serve, place the asparagus upright in a glass jar or flat on a
serving platter.  Sprinkle with the remaining 1 tablespoon snipped chervil
or 1 teaspoon snipped tarragon.  Garnish with chervil sprigs, if desired.

Description:
   "Because roasting accents the sweetness of this spring stalk, you'll
   need only a hint of seasoning."
Source:
   "Better Homes and Gardens Magazine April 99"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 14 Calories (kcal); trace Total Fat; (5% calories from fat); 1g
Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0

* Exported from MasterCook *

                              Sassy Mojo Pork

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       3/4 - 1 pound  pork tenderloins
   4                     canned chipotle peppers in adobo sauce, -- rinsed (2
ounce)
      1/2           cup  orange juice
      1/4           cup  coarsely chopped onion
   2        tablespoons  snipped fresh oregano or 2 teaspoon dried
                         oregano -- crushed
   2        tablespoons  lime juice
   1         tablespoon  honey
   1         tablespoon  cooking oil
   3             cloves  garlic -- minced
      1/2      teaspoon  salt
                         fresh oregano leaves -- optional

Place meat in a large plastic bag set in a shallow dish.

For marinade: in a food processor bowl or blender container combine chipotle
peppers, orange juice, onion, oregano, lime juice, honey, oil, garlic and
salt.

Cover and process or blend until nearly smooth.  Pour over meat.  Close bag.
Marinate in refrigerator for 2 hours.  (Do not marinate more than 2 hours
because the citrus juices cause meat to become too tender and mushy.  Drain
meat and discard marinade.

In a grill with a cover, arrange preheated coals around drip pan.  Test for
medium heat where meat will cook.  Insert a meat thermometer near the center
of one of the tenderloins.  Place the meat on a rack in a roasting pan on
the grill rack.  Cover and grill for 30 to 45 minutes or until meat
thermometer registers 160 degrees.

Remove pork from grill.  Cover with foil; let stand 5 minutes before
carving.  Garnish with oregano leaves, if desired.

Description:
   "The word "mojo" comes from a Spanish word which means wet.  Mojos are
   used as sauces or marinades."
Source:
   "Better Homes and Gardens Magazine April 99"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 44 Calories (kcal); 2g Total Fat; (45% calories from fat);
trace Protein; 6g Carbohydrate; 0mg Cholesterol; 178mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

NOTES : formatted by Colleen aka Tizzy 10/23/2004
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                              Sweet Melon Cup

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                cup  dry white wine or white grape juice
      1/4           cup  sugar
      1/2      teaspoon  grated fresh ginger
   4               cups  cantaloupe balls
   2               cups  honeydew balls
                         Crystallized ginger -- optional

In a small saucepan combine the white wine or white grape juice, sugar and
fresh ginger.  Bring to boiling, reduce heat.  Simmer, covered, for 5
minutes.  Remove from heat. Strain ginger from mixture.  Discard ginger.
Chill, covered for 2 to 24 hours.

Before serving, in a medium mixing bowl, combine cantaloupe, honeydew and
white wine or grape juice mixture.  Toss gently to coat.  To serve, divide
mixture evenly among 6 cups or bowls. Garnish with strips of crystallized
ginger.

Description:
   "A whisper of ginger in the dressing accents the freshness of the
   melons."
Source:
   "Better Homes and Gardens Magazine April 99"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 69 Calories (kcal); trace Total Fat; (2% calories from fat); 1g
Protein; 17g Carbohydrate; 0mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat;
1/2 Other Carbohydrates

NOTES : formatted by Colleen aka Tizzy 10/23/04
Nutr. Assoc. : 0 0 0 0 0 0

Black Russian Pie
1 cup cream filled Oreo crumbs (14 cookies)
24 lg. marshmallows (or 2-1/2 cup sm. marshmallows)
1/3 cup Kahlua
1 cup whipping cream
2 Tbs. butter, melted
1/2 cup cold milk
Pinch of salt

Combine cookie crumbs and butter in 8-inch pie pan. Mix well and press
firmly over bottom and sides. Place in freezer. Melt marshmallows with
milk in microwave, stirring occasionally. Place in freezer to thicken.
Stir in Kahlua. Beat cream until stiff and fold into mixture. Spread
in pie crust. Chill 30 minutes. Freeze, if need be.

* Exported from MasterCook *

                         Green Beans with Gremolata

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1              pound  green beans -- trimmed
      1/2           cup  Italian parsley -- finely chopped
   1         tablespoon  olive oil
   1           teaspoon  lemon peel -- finely grated
   1         tablespoon  lemon juice
      1/2      teaspoon  minced garlic
      1/2      teaspoon  salt
      1/4      teaspoon  freshly ground pepper

Add beans to a large pot of boiling water and cook 7 to 8 minutes until just
tender. Drain well.

Meanwhile stir remaining ingredients in a serving bowl until well blended.

Add hot beans and toss to mix and coat.  Serve hot or at room temperature.

Source:
   "Woman's Day Magazine 9/1/98"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 63 Calories (kcal); 3g Total Fat; (44% calories from fat); 2g
Protein; 8g Carbohydrate; 0mg Cholesterol; 273mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                           Banana Nut Oat Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3        tablespoons  slivered almonds -- finely chopped
   1         tablespoon  light brown sugar -- firmly packed
      2/3           cup  light brown sugar -- firmly packed
   1 3/4           cups  flour
      3/4           cup  oatmeal -- old fashioned or quick cooking
   2 1/2      teaspoons  baking powder
      3/4      teaspoon  ground cinnamon
      3/4      teaspoon  salt
      1/8      teaspoon  baking soda
   1                cup  banana -- mashed overripe (about 2 medium)
      1/2           cup  nonfat milk
   1              large  egg
   2 1/2    tablespoons  vegetable oil

Mix almonds and the 1 tablespoon brown sugar in a cup.

Heat oven to 425 degrees. Coat twelve 2 1/2" muffin cups with nonstick
cooking spray.

In a large bowl, stir flour, oats, remaining 2/3 cup brown sugar, baking
powder, cinnamon, salt and baking soda until well mixed, breaking up lumps
of brown sugar, if necessary.

In a small bowl, whisk remaining ingredients until blended.  Add, all at
once to flour mixture and stir just until moistened.
Don't overmix or muffins will be tough and dense.  Divide among muffin
cups,(cups will be full.)  Top each with 1 teaspoon almond mixture.


Bake 18 minutes or until a wooded pick inserted in centers comes out clean.
Leave in pan 5 minutes, then run a small knife around each muffin and gently
lift out and place upside down onto a wire rack.


Source:
   "Woman's Day Magazine 9/1/98"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 185 Calories (kcal); 5g Total Fat; (23% calories from fat); 4g
Protein; 32g Carbohydrate; 16mg Cholesterol; 262mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;
1/2 Other Carbohydrates

NOTES : formatted by Colleen aka Tizzy
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                         Zucchini Chocolate Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3           cups  flour
      3/4           cup  sugar
      2/3           cup  unsweetened cocoa powder
   2 1/2      teaspoons  baking powder
      1/2      teaspoon  baking soda
      1/2      teaspoon  salt
      1/2           cup  reduced fat sour cream
      1/2           cup  mashed sweet potato -- or you can mash well drained
canned yams
   1              large  egg
   2        tablespoons  vegetable oil
   2          teaspoons  vanilla extract
   1                cup  shredded zucchini -- lightly packed

Heat oven to 400 degrees.  Coat twelve 2 1/2" muffin cups with nonstick
cooking spray.

In a large bowl, stir flour, sugar, cocoa, baking powder, baking soda and
salt until well mixed.

In a small bowl, whisk sour cream, mashed sweet potato, egg, oil and vanilla
until blended.  Stir in zucchini.  Add, all at
once to flour mixture and stir just until moistened. Don't overmix or
muffins will be tough and dense.  Divide among muffin
cups,(cups will be almost full.)

Bake 19 minutes until wooded pick inserted in centers comes out clean.
Leave in pan 5 minutes, then run a small knife around each muffin and gently
lift out and place upside down onto a wire rack. Serve warm.

Formatted by Colleen aka Tizzy 10-16-04

Source:
   "Woman's Day Magazine 9/1/98"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 150 Calories (kcal); 3g Total Fat; (19% calories from fat); 3g
Protein; 29g Carbohydrate; 16mg Cholesterol; 257mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1 Other Carbohydrates

NOTES : NOTE: Pierce 1 medium sweet potato in several places.  Place on a
paper towel and microwave on high 3 minutes. If not very tender, continue
microwaving checking at 30 second intervals. When cool enough to handle
remove skin and mash flesh.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                      Pasta, Tomato and Snow Pea Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8             ounces  fresh snow peas or sugar snap peas -- trimmed
   12            ounces  pasta shells
      1/4           cup  red wine vinegar
   1           teaspoon  salt
                         freshly ground black pepper -- to taste
      1/3           cup  olive oil
   3                     tomatoes -- cut in bite size chunks

Formatted by Colleen aka Tizzy 10-16-2004

Bring a large pot of water to a boil.  Have a bowl of ice water ready.

Put peas in a long handled strainer and immerse in the boiling water 10 to
15 seconds until their color brightens.  Plunge into ice water; drain when
cold.

Add pasta to boiling water; cook as directed on package. Drain in a
colander; cool under running cold water.

Meanwhile whisk vinegar, salt and pepper in a large serving bowl.  Slowly
whisk in oil until blended.  Add pasta and tomatoes; toss gently to coat.

Marinate at least 15 minutes, tossing occasionally.  Serve within 1 hour or
refrigerate.  Just before serving, add peas and toss to mix.

Source:
   "Woman's Day Magazine 9/1/98"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 331 Calories (kcal); 13g Total Fat; (35% calories from fat); 8g
Protein; 46g Carbohydrate; 0mg Cholesterol; 365mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2
Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0

* Exported from MasterCook *

                             Greek Lamb Burgers

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Lamb Burgers:
   1              pound  ground lamb or beef
   2        tablespoons  plain dry bread crumbs
   2        tablespoons  plain lowfat yogurt
   2        tablespoons  chopped fresh mint leaves
   1              large  egg
   1           teaspoon  minced garlic
   1           teaspoon  ground cumin
   1           teaspoon  dried oregano
   4                     leaves green leaf lettuce
      1/2          pint  cherry tomatoes -- cut in half
                         Cucumber-Yogurt Sauce
   8       ounce container  plain lowfat yogurt
   1                cup  diced seeded cucumber
   3        tablespoons  chopped red onion
   2        tablespoons  chopped fresh mint leaves
      3/4      teaspoon  salt
      1/2      teaspoon  minced garlic
   4       regular-size  pita breads -- warmed

To make burgers: Mix ingredients until well blended.  Shape into four 4"
patties.  Cover and refrigerate while preparing the Cucumber Yogurt Sauce
and other ingredients.

Tear lettuce leaves in half.  Arrange, with tomatoes, on a serving platter.

To make sauce: Mix ingredients in a small bowl.

Heat grill or broiler.  Grill or broil burgers 10 minutes, turning once,
until cooked through and a meat thermometer inserted in centers registers
160 degrees.

Cut pitas and burgers in half.  Tuck burgers into pita pockets and arrange
an serving platter.  Serve with sauce to spoon into pitas.  Diners can add
lettuce and tomato.

To remove cucumber seeds, cut the cucumber in half lengthwise and scrape a
teaspoon or melon baller down the middle.

Source:
   "Woman's Day Magazine 9/1/98"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 344 Calories (kcal); 9g Total Fat; (23% calories from fat); 28g
Protein; 38g Carbohydrate; 77mg Cholesterol; 767mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates

NOTES : Formatted by Colleen aka Tizzy 10-5-04
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                          Blueberry Lemon Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2           cups  flour
      1/2           cup  yellow cornmeal
      1/3           cup  sugar
   2 1/2      teaspoons  baking powder
      1/2      teaspoon  finely grated lemon peel
      1/2      teaspoon  baking soda
      1/2      teaspoon  salt
   1                cup  fresh blueberries -- rinsed and patted dried
   8       ounce container  lowfat lemon yogurt
      1/4           cup  nonfat milk
   1              large  egg
   2        tablespoons  vegetable oil

Heat oven to 425 degrees.  Coat twelve 2 1/2" muffin cups with nonstick
cooking spray.

In a large bowl, stir flour, cornmeal, sugar, baking powder, lemon peel,
baking soda and salt until well mixed.  Stir in blueberries.

In a small bowl, whisk remaining ingredients until blended.  Add, all at
once, to flour mixture and stir just until moistened.  Don't overmix or
muffins will be tough and dense.  Divide among muffin cups, (cups will be
almost full.)

Bake 15 minutes or until a wooded pick inserted in centers comes out clean.
Leave in pan 5 minutes, then run a small knife around each muffin and gently
lift out onto a wire rack.  Serve warm.

If fresh blueberries are unavailable, substitute frozen without thawing
first.

Source:
   "Woman's Day Magazine 9/1/98"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 263 Calories (kcal); 5g Total Fat; (16% calories from fat); 10g
Protein; 45g Carbohydrate; 23mg Cholesterol; 351mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1
1/2 Other Carbohydrates

NOTES : formatted by Colleen aka Tizzy 10-2-04
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                        Pear Ginger Streusel Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Streusel:
   3        tablespoons  sugar
   2        tablespoons  flour
   1         tablespoon  butter, cold
                         Muffins:
   2               cups  flour
      1/3           cup  sugar
   2          teaspoons  baking powder
      3/4      teaspoon  ground ginger
      1/2      teaspoon  baking soda
      1/2      teaspoon  salt
   1              large  ripe pear -- peeled cored and finely chopped (1 1/2
cups)
                         or
   15         ounce can  juice packed pears -- drained, patted dry and finely
chopped (1 1/4 cups)
   1                cup  1% milk-fat buttermilk or 1/2 cup plain
                         lowfat yogurt plus 1/2 cup nonfat milk
   1              large  egg
   2        tablespoons  vegetable oil

In a small bowl, rub streusel ingredients together with fingertips until
crumbly.

Heat oven to 425 degrees.  Coat twelve 2 1/2" muffin cups with nonstick
cooking spray.

In a large bowl, stir flour, sugar, baking powder, ginger, baking soda and
salt until well mixed.  Stir in pear.

In a small bowl, whisk remaining ingredients until blended.  Add, all at
once, to flour mixture and stir just until moistened.  Don't overmix or
muffins will be tough and dense.  Divide among muffin cups (cups will be
full).  Sprinkle each with 1 1/2 teaspoon Streusel.

Bake 19 minutes or until a wooded pick inserted in centers comes out clean.
Leave in pan 5 minutes, then run a small knife around each muffin and gently
lift out onto a wire rack. Serve warm.

Source:
   "Woman's Day Magazine 9/1/98"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 140 Calories (kcal); 3g Total Fat; (18% calories from fat); 3g
Protein; 26g Carbohydrate; 16mg Cholesterol; 228mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
1/2 Other Carbohydrates

NOTES : Formatted by Colleen aka Tizzy 10/2/04
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                 Spicy Carrot Pineapple Upside Down Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      3/4           cup  pineapple preserves
   2               cups  flour
      1/2           cup  sugar
   2          teaspoons  baking powder
   1 1/2      teaspoons  ground cinnamon
      1/2      teaspoon  freshly grated nutmeg
      1/2      teaspoon  baking soda
      1/2      teaspoon  salt
   8       ounce container  lowfat vanilla yogurt
      1/4           cup  nonfat milk
   1              latge  egg
   2        tablespoons  vegetable oil
   1 1/2   cups lightly packed  shredded carrots -- about 3 medium

Heat oven to 425 degrees.  Coat twelve 2 1/2" muffin cups with nonstick
cooking spray.  Place 1 tablespoon preserves in each cup.

In a large bowl, stir flour, sugar, baking powder, cinnamon, nutmeg, baking
soda and salt until well mixed.

In a small bowl, whisk yogurt, milk, egg and oil until blended.  Stir in
carrots.  Add, all at once to flour mixture and stir just until moistened.
Don't overmix or muffins will be tough and dense.  Divide among muffin cups,
(cups will be full.)

Bake 16 minutes or until a wooded pick inserted in centers comes out clean.
Leave in pan 5 minutes, then run a small knife around each muffin and gently
lift out and place upside down onto a wire rack. Spoon preserves from cups
onto bottom of muffins.   Serve warm.


Source:
   "Woman's Day Magazine 9/1/98"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 5g Total Fat; (15% calories from fat); 10g
Protein; 47g Carbohydrate; 23mg Cholesterol; 333mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 2
Other Carbohydrates

NOTES : formatted by Colleen aka Tizzy 10-3-04
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

                        Chicken BLT Tortellini Salad

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    :

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8 3/4         ounces  package American Beauty Three Cheese
                         Tortellini -- uncooked
   2               cups  fully cooked chicken breast pieces
   1                cup  grape tomatoes -- sliced lengthwise
   1                cup  shredded sharp cheddar cheese
   3             slices  cooked bacon -- chopped
      3/4           cup  ranch salad dressing
      1/4           cup  Italian salad dressing
                         lettuce leaves

Cook pasta according to package directions; drain.  In a large bowl, stir
together cooked pasta and remaining ingredients; serve immediately on
lettuce leaves.

Source:
   "American Beauty Pasta"

                                     - - - - - - - - - - - - - - - - - - -

Per serving: 221 Calories (kcal); 21g Total Fat; (85% calories from fat); 5g
Protein; 3g Carbohydrate; 21mg Cholesterol; 435mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates

NOTES : Formatted by Colleen aka Tizzy 9-19-04
Nutr. Assoc. : 0 0 0 0 0 0 0 0

I am sorry I haven't been able to post in a while. I have had a bad
complication from some dental work that sent a severe infection down
my jaw. I have either been on pain pills or asleep for almost a week.
When I'm up, I've tried to catch up on my email, but I haven't been
able to do so completely. I go back to the doctor today to see if
it's doing any better. The good news is that I've lost weight because
I can't open up my jaw wide enough to eat -LOL! I'm getting pretty
tired of just liquids.

Here is a recipe that I make often.

Nyala



Pecan Crunch Pie  TNT

5 egg whites -- beaten until stiff
1-cup sugar
20 Ritz crackers -- crushed
1-cup pecans
1-teaspoon vanilla
Cool Whip

Gradually add sugar to stiff egg whites. Continue to beat until all
sugar is dissolved. Fold in crushed crackers and chopped pecans. Add
vanilla. Stir. Bake in 9-inch pie pan sprayed with Pam at 350 degrees
for 25-30 minutes or until done. When pie is completely cooled, top
with Cool Whip. Keep refrigerated.