Low Calorie Salsa

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

Serving Size : 6 - 8 servings.
Category : Salsas


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon Instant minced onion
16 ounces Tomatoes, crush
1 tablespoon Chili powder
1 dash Red pepper, ground
3 tablespoon Water
1/4 cup Chopped green pepper
1/4 Arlic powder



Ready, set, cook!



In medium sized bowl, combine all ingredients; mix well. Place in
covered container; chill until ready to serve.

Pumpkin-Gingerbread Streusel Cake

Streusel Ingredients:
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans or walnuts
2 tablespoons cold LAND O LAKES® Butter

Cake Ingredients:
1 1/4 cups granulated sugar
1/2 cup LAND O LAKES® Butter, softened
2 1/2 cups all-purpose flour
1 cup cooked pumpkin
1/2 cup milk
1/4 cup full flavor (dark) molasses
2 large eggs
1 tablespoon pumpkin pie spice*
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

Topping Ingredients:
1 cup caramel ice cream topping, heated
Heat oven to 350°F. Combine all streusel ingredients except butter in
small bowl; cut in 2 tablespoons butter until mixture resembles coarse
crumbs. Set aside.
Combine sugar and 1/2 cup butter in large mixer bowl. Beat at low
speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce
speed to low; add all remaining cake ingredients. Beat until well
mixed (1 to 2 minutes).
Pour cake batter into greased 13x9-inch baking pan. Sprinkle evenly
with streusel. Bake for 30 to 40 minutes or until toothpick inserted
in center comes out clean.
Serve cake warm or cool with ice cream topping.
Makes 16 servings.

*Substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground
ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.

TIP: To make homemade caramel sauce, combine 1/2 cup LAND O LAKES®
Butter, 1 1/4 cups brown sugar and 2 tablespoons corn syrup in 2-quart
saucepan. Cook over medium-high heat, stirring occasionally, until
mixture comes to a full boil (5 to 8 minutes). Boil 1 minute, stirring
constantly. Stir in 1/2 cup whipping cream; return to a boil (1
minute). Remove from heat; stir in 1 teaspoon vanilla.

TIP: Leftover pumpkin? Combine 1 (8-ounce) package softened cream
cheese with 1 cup powdered sugar in small mixer bowl. Beat at low
speed until creamy. Add 3/4 cup pumpkin, 1 teaspoon pumpkin pie spice
and 1 teaspoon vanilla. Beat at low speed until creamy. Serve as a dip
with fresh fruit slices or gingersnap cookies, or as a spread for
bagels. Makes 1 3/4 cups dip.

Nutrition Facts (1 serving)
Calories: 330
Fat: 11 g
Cholesterol: 45 mg
Sodium: 410 mg
Carbohydrates: 55 g
Dietary Fiber: 2 g
Protein: 5 g

Swanson(R) Rosemary Chicken & Roasted Vegetables
from Campbell's Kitchen


Prep Time: 15 min. - Bake Time: 1 hr. 30 min.


3-lb. whole broiler-fryer chicken
1 tbsp. butter OR margarine, melted
4 medium red potatoes, quartered
2 cups fresh OR frozen baby whole carrots

2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 tsp. chopped fresh rosemary OR 1/2 tsp. dried rosemary leaves,
crushed
1 cup Swanson(R) Chicken Broth (regular, Natural Goodness(TM) or
Certified Organic)


Directions:
BRUSH chicken with butter. Place chicken and vegetables in roasting
pan. Sprinkle with rosemary. Mix broth and orange juice and pour half
of broth mixture over all.
ROAST at 375°F. 1 hr.
STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or
until done. Serves 4.
To quickly peel onions, pour boiling water over onions and let stand
5 min. Then slip off skins.


Nutrition Information:
With Swanson(R) Chicken Broth: Nutritional Values Per Serving:
Calories 398, Total Fat 12g, Saturated Fat 3g, Cholesterol 99mg,
Sodium 499mg, Total Carbohydrate 37g, Dietary Fiber 5g, Protein 36g,
Vitamin A 366%DV, Vitamin C 68%DV, Calcium 7%DV, Iron 13%DV With
Swanson(R) Natural Goodness Chicken Broth: Nutritional Values Per
Serving: Calories 398, Total Fat 11g, Saturated Fat 3g, Cholesterol
97mg, Sodium 397mg, Total Carbohydrate 37g, Dietary Fiber 5g, Protein
36g, Vitamin A 366%DV, Vitamin C 68%DV, Calcium 7%DV, Iron 13%DV



To add this recipe to your recipe box, click:

http://www.campbellkitchen.com/kitch...77&ENC=& ENC;

Holiday yam bake
Ingredients
1 can (40 oz.) yams, drained
1 can (8 1/2 oz) crushed pineapple and juice
2 Tbs. light brown sugar
2 Tbs. butter or margarine, melted
3 Tbs. chopped pecans
3/4 cup miniature marshmallows
Pam cooking spray
Directions
Drain yams and mash well. Drain pineapple, reserve liquid. Add
juice to yams, sugar, and butter. Beat well. Stir in pineapple
and pecans. Coat inside of 1-1/2 quart casserole with Pam. Spoon
in mixture. Bake 20 minutes at 350. Sprinkle with marshmallows.
Bake 10 minutes longer.
Makes 8 servings

Pasta with Garlic and Olive Oil Sauce (two ways)

Makes 4 servings

Ingredients:

1 pound pasta (angel hair or thin spaghetti)
1/3 cup extra virgin olive oil
3 cloves garlic chopped fine
1 hot red chili pepper chopped (more or less to taste)
sea salt to taste (fleur de sel)
2 tablespoons parsley coarsely chopped

Preparation:

The sauce can be served either cooked or uncooked with the pasta.

Cook the pasta according to the directions on the package.

Place the olive oil, garlic and hot pepper in a small saucepan over a
medium low heat. Cook and stir the sauce until the garlic just starts
to turn a pale color and remove from the heat.

Toss the cooked pasta with the oil in the saucepan turning it several
times. Sprinkle lightly with the fleur de sel (we like the crunchy
texture of this salt) and all of the parsley. Toss several more times
and serve immediately.

To serve the sauce uncooked, place all the ingredients in a warm
serving bowl except for salt and parsley. Add the cooked pasta and
toss several times to coat. Add the salt and parsley tossing several
more times before serving.

Options: Peeled fresh, raw and seeded tomatoes coarsely chopped and
chopped fresh basil leaf.

Grilled Swordfish Sicilian Style

Makes 4 servings

Ingredients:

4 swordfish steaks approximately 1/2 inch thick
salt to taste
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1/4 cup extra virgin olive oil
fresh ground pepper to taste

Preparation:

Preheat the grill 10 to 15 minutes before cooking.

Mix the salt (1 teaspoon or more if needed) and lemon juice together
in a small bowl until the salt is dissolved. Add the oregano and blend
it in with the lemon juice.

Slowly add the olive oil blending it into the mixture. Add pepper to
taste and stir.

Place the swordfish steaks on the grill and cook for approximately 2
minutes per side or until the grill marks begin to show. Remove the
steaks to a warm platter. Pierce each steak with a fork in several
places so that they can better absorb the sauce.

Mix the sauce with a spoon and drizzle it at the same time over the
swordfish steaks spreading it evenly with the spoon over each piece.
Serve immediately.

Roasted Asparagus

Makes 4 servings

Ingredients:

2 pounds medium sized asparagus
2 tablespoons extra virgin olive oil
sea salt (fleur de sel) and freshly ground black pepper to taste

Preparation:

Preheat the oven to 400 degrees.

While oven is heating rinse, trim and peel the asparagus snapping off
the woody ends and pat dry.

Place the asparagus in a baking dish that will hold them in a single
layer and drizzle with the olive oil. Lightly toss them so they all
become coated with the oil and bake for 15 minutes.

Move the asparagus around every 5 minutes so that they can cook more
evenly. During the last 5 minutes sprinkle the asparagus with salt and
pepper. Remove from the oven and serve immediately or allow them to
cool and serve at room temperature.

ArcaMax Recipes 09/30/2005

Creamy Tarragon Dip
Tangy Chicken Pasta Salad
Parmesan Zucchini
Chocolate Cake with Raspberry Sauce

We hope you enjoy this menu that serves 6 to 8.
_______________________________________
Appetizer
_______________________________________

Creamy Tarragon Dip

1 8-oz. package cream cheese, softened
1/2 cup sour cream
1 clove garlic, minced
1 Tbsp. fresh tarragon, chopped
1/4 cup green onions, chopped
1 tsp. fresh lemon juice

Combine all ingredients in a blender or food processor until
smooth. Serve with fresh raw vegetables, crackers or toasted
bread pieces. Tarragon adds a nice flavor to the traditional
cream cheese and sour cream base.

The Skinny: Use light cream cheese and sour cream.
_______________________________________
Main Course
_______________________________________

Tangy Chicken Pasta Salad

1 pound Penne pasta cooked according to package directions,
drained and cooled
1 13-oz. bottle zesty Italian dressing (Add as needed to taste)
2 cups cooked chicken breasts cut into bite-sized pieces
1 cup sliced pepperoni or salami
1 cup black olives, sliced
1 cup cubed mozzarella cheese
1 pint small cherry or grape tomatoes

Combine all ingredients in a large bowl and toss. Chill for about
1 hour before serving.

The Skinny: Use fat free dressing, skinless chicken breasts,
low fat turkey pepperoni and low fat cheese.

Parmesan Zucchini

4 - 6 fresh zucchini, coarsely chopped
1/4 cup butter
Salt and pepper to taste
1 Tbsp. fresh lemon juice
2/3 cup fresh grated Parmesan cheese

Saute zucchini in butter with salt, pepper and lemon juice,
sprinkle with Parmesan cheese and serve.

The Skinny: You could leave out the Parmesan cheese but then
it wouldn't be Parmesan Zucchini, would it?
_______________________________________
Dessert
_______________________________________

Chocolate Cake with Raspberry Sauce

2 cups all-purpose flour
1 and 1/4 cups sugar
1 and 1/3 cups buttermilk
2 eggs
2/3 cup unsweetened cocoa
1 and 1/2 cups butter, softened
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla extract

Combine all ingredients in a large bowl and beat with a hand
mixer for several minutes until a batter forms. Pour into a
greased 13 x 9-inch baking pan and bake at 350 for about 30
minutes or until toothpick comes out clean. Allow to cool for
about 1 hour before slicing and serving with raspberry sauce,
recipe to follow.

Raspberry Sauce

1 10-oz. package frozen raspberries
1/4 cup sugar
1 Tbsp. orange flavored liquor or 1 tsp. orange extract
1 tsp. fresh lemon juice

Place all ingredient sin a blender and puree, pour over cake
just before serving.

The Skinny: Use your favorite sugar and egg substitute.
_______________________________________
Grocery List
_______________________________________

1 8-oz. package cream cheese, softened
1/2 cup sour cream
1 clove garlic
1 Tbsp. fresh tarragon, chopped
1/4 cup green onions, chopped
2 tsp. and 1 Tbsp. fresh lemon juice
1 pound Penne pasta cooked according to package directions,
drained and cooled
1 13-oz. bottle zesty Italian dressing (Add as needed to taste)
2 cups cooked chicken breasts cut into bite-sized pieces
1 cup sliced pepperoni or salami
1 cup black olives, sliced
1 cup cubed mozzarella cheese
1 pint small cherry or grape tomatoes
4 - 6 fresh zucchini, coarsely chopped
1/4 cup butter
2/3 cup fresh grated Parmesan cheese
2 cups all-purpose flour
1 and 1/2 cups sugar
1 and 1/3 cups buttermilk
2 eggs
2/3 cup unsweetened cocoa
1 and 1/2 cups butter, softened
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla extract
1 10-oz. package frozen raspberries
1 Tbsp. orange flavored liquor or 1 tsp. orange extract

Braised Beef Short Ribs
from Campbell's Kitchen


Prep Time: 20 min. - Cook Time: 1 hr. 45 min.


3- to 4-lb. beef short ribs, cut into serving-size pieces
Ground black pepper
1 tbsp. olive oil
2 stalks celery, coarsely chopped
1 large carrot, coarsely chopped
1 large onion, coarsely chopped
3 medium Italian plum tomatoes, chopped
3 cloves garlic, minced
1 cup Swanson(R) Beef Broth
1/2 cup dry red wine
2 tbsp. balsamic vinegar
1 tbsp. chopped fresh rosemary OR 1 tsp. dried rosemary leaves,
crushed
1 bay leaf
2 tbsp. all-purpose flour
1/4 cup water


Directions:
SPRINKLE ribs with black pepper. Heat oil in large skillet. Add ribs
and cook until browned. Remove ribs.
ADD celery, carrot, onion, tomatoes and garlic and cook until tender.
Add broth, wine, vinegar, rosemary, bay leaf and ribs. Heat to a boil.
Cover.
COOK over low heat 1 hr. 15 min. or until ribs are done. Remove ribs
and keep warm. Mix flour and water. Add to pan juices. Cook and stir
until mixture boils and thickens. Remove bay leaf. Serve ribs with
sauce. Serves 6.
Swanson Kitchen Tip: This recipe is also great using Swanson(R) Lower
Sodium or Certified Organic Beef Broth in place of the regular beef
broth.





To add this recipe to your recipe box, click:

http://www.campbellkitchen.com/kitch...77&ENC=& ENC;

Pork & Rice Casserole

6 boneless pork loin chops, 3/4-inch thick
2 tablespoons shortening OR vegetable oil
2 cups long-grain rice
1 envelope onion soup mix (1/2 of a 2-ounce box)
1 (4-ounce) can sliced mushrooms
1 (2-ounce) jar diced OR sliced pimientos, drained
Hot water
Heat oven to 350 degrees F.
In large skillet brown chops, 3 at a time, in hot shortening or oil
for 1 to 2 minutes on each side.
Spread uncooked rice in 9x13-inch baking dish.
Measure 1 tablespoon dry onion soup mix; set aside. Sprinkle remaining
dry onion soup mix over rice.
Drain mushrooms, reserving liquid. Arrange mushrooms and pimiento over
rice.
Add enough hot water to reserved mushroom liquid to make 3 cups total
liquid; pour over rice.
Arrange chops on top. Sprinkle with 1 tablespoon dry onion soup mix.
Cover baking dish with foil.
Bake for 45 minutes (time required to cook rice). Uncover and continue
baking until excess liquid evaporates.
Let stand for 10 minutes before serving.

Serves 6.

Nutrition Facts
Calories 513 calories
Protein 30 grams
Fat 17 grams
Sodium 534 milligrams
Cholesterol 73 milligrams
Saturated Fat 6 grams
Carbohydrates 58 grams
Fiber 2 grams

Escalloped Apples Waldorf Special
Category: Apple, Salads, Side-dishes
Yield: 4 servings
1 pkg (12-oz.) STOUFFER'S® frozen Harvest Apples, prepared according
to pkg. directions, chilled
1/2 cup seedless red grapes
1/3 cup chopped walnuts or pecans, toasted
1/4 cup diced celery
1 bag salad greens

Procedures
COMBINE escalloped apples, grapes, nuts and celery.
Serve over salad greens.

Grandma Bahrt's Salmon Piroghi

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

Serving Size : 6 servings.
Category : Salmon


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked salmon -- coarsely flaked
pastry for a 2-crust -- 9" pie
1 tablespoon butter melted
2 cups rice -- * see note
1 tablespoon lemon juice -- flavored with
1/8 teaspoon nutmeg
4 hard-boiled eggs -- sliced
1/4 cup butter -- melted
2 tablespoons chives -- chopped
salt -- to taste
fresh-cracked pepper -- to taste
onion salt -- to taste
-----egg glaze-----
1 egg yolk -- beaten with
1 tablespoon milk



Ready, set, cook!



* cooked in chicken stock. Line a 9" pie pan with pastry dough and
brush it with 1 tablespoon melted butter. Bake at 425 just until dough
begins to color (5-8 minutes). Pat half the rice on bottom and sides
of crust. Add salmon in an even layer and sprinkle it with the
nutmeg-flavored lemon juice. Add egg slices and season to taste with
salt and pepper. Top this with remaining rice and pour over all the
1/4 cup butter-chive mixture. Adjust top crust; flute edges, vent
crust and paint it with Egg Glaze. Bake at 400 about 35 minutes. If
crust browns too quickly, cover top loosely with foil. Add a light
sprinkling of onion salt just before serving and garnish with sprigs
of parsley lightly dipped in paprika. Cut in wedge size servings and
serve with a fresh spinach salad and croissants. Adapted from a recipe
in "National Fisherman" magazine, July, 1985

ArcaMax Recipes 09/28/2005

Hot Macadamia Dip
Grilled Tuna Steaks with Avocado Salsa
Orange Date Squares

We hope you enjoy this menu that serves 6 to 8.
_______________________________________
Appetizer
_______________________________________

Hot Macadamia Dip

1 8-oz. package cream cheese, softened
4 oz sour cream
1 clove garlic, minced
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
1/2 cup macadamia nuts, chopped
Salt and pepper to taste

Combine all ingredients together and mix well. Place in a
baking dish and bake at 350 degrees for 15 minutes. Serve
warm with assorted crackers or crusty bread.

The Skinny: Macadamia nuts are notorious for their high
fat and calorie content. If you are watching the fat and
calories you may want to take it easy on this dish. You
should definitely use low fat cream cheese and sour cream.

_______________________________________
Main Course
_______________________________________

Grilled Tuna Steaks with Avocado Salsa

6 - 8 tuna steaks (about 4 to 6 oz each)
1/4 cup olive oil
1 tsp. dried thyme
1 tsp. dried oregano
1 clove garlic, minced
Juice of 1 lemon

Place tuna steaks in a shallow pan. Combine next 5
ingredients and pour over tuna. Place in the refrigerator
and marinate for 1 hour before cooking. Place on a medium-hot
grill for about 5 minutes per side. Serve with avocado salsa
recipe to follow. You can substitute other types of fish
for the tuna such as trout, sea bass or swordfish.

The Skinny: Tuna contains those omega fatty acids that
are good for you.

Avocado Salsa

2 ripe avocadoes, peeled, pitted and diced
1 small sweet onion, chopped
1 15-oz. can black beans, drained and rinsed
1 tomatoes, diced
Juice of 2 limes
1/4 cup olive oil
2 jalapeno peppers, seeded and chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
Salt and pepper to taste

Combine all ingredients in a bowl and allow to sit while
fish is marinating to allow flavors to blend.

The Skinny: Avocados have some issues with fat but it is
supposed to be the good kind of fat.
_______________________________________
Dessert
_______________________________________

Orange Date Squares

1 cup dates, chopped
2/3 cup dark brown sugar
1/2 cup water
1/2 cup butter
6-oz. semi-sweet chocolate chips
2 eggs, beaten
1/3 cup orange juice
1/3 cup milk
1 tsp. baking soda
1 and 1/4 cups all-purpose flour
1/2 tsp. salt
2/3 cup walnuts, chopped

Place dates, brown sugar, water and butter in a saucepan
and simmer until dates are soft. Remove from heat and add
chocolate chips. Add eggs, orange juice and milk and stir.
Combine baking soda, flour, salt and walnuts and fold into
date mixture. Pour into a greased 13 x 9-inch baking pan
and bake for 30 minutes at 350 degrees. Allow to cool and
prepare glaze and drizzle over bars. Cut into squares and
serve.

The Skinny: Use your favorite sugar and egg substitute,
reduced sugar orange juice and low fat milk.

Glaze

3 cups confectioner's sugar
1 Tbsp. grated orange zest
1/3 cup milk

Combine ingredients and mix well.

The Skinny: Use your favorite sugar substitute and low fat milk.
_______________________________________
Grocery List
_______________________________________

1 8-oz. package cream cheese
4 oz sour cream
1 clove garlic
1 Tbsp. green onions, chopped
1 tsp. prepared horseradish
1/2 cup macadamia nuts, chopped
6 - 8 tuna steaks (about 4 to 6 oz each)
1/2 cup olive oil
1 tsp. dried thyme
1 tsp. dried oregano
3 cloves garlic
Juice of 1 lemon
2 ripe avocados
1 small sweet onion
1 15-oz. can black beans
1 tomato
Juice of 2 limes
2 jalapeno peppers
1/4 cup fresh cilantro, chopped
1 cup dates, chopped
2/3 cup dark brown sugar
1/2 cup butter
6-oz. semi-sweet chocolate chips
2 eggs
1/3 cup orange juice
2/3 cup milk
1 tsp. baking soda
1 and 1/4 cups all-purpose flour
2/3 cup walnuts, chopped
3 cups confectioner's sugar
1 Tbsp. grated orange zest

Kung Tom Yam
(Thai Prawn Soup)
2 pounds small raw prawns
1 tablespoon vegetable oil
8 cups hot water
1 1/2 teaspoons salt
2 stalks lemon grass or 4 strips lemon rind, peeled thinly
4 lemon or other citrus leaves
2 or 3 fresh whole birdseye chilies
1/2 pound fresh mushrooms, halved or quartered
1 tablespoon fish sauce
1/2 cup fresh lemon juice
2 tablespoons chopped fresh cilantro leaves (no stems)
4 green onions (green tops included), chopped
2 ripe tomatoes, quartered (optional)
Cooked rice
Wash, shell (save the shells) and de-vein prawns. Heat oil in large
soup pot and saute shells until they turn pink. Add hot water, salt,
lemon grass or rind, citrus leaves and whole chilies. Bring to a boil,
cover and simmer for 20 minutes.
Strain stock, return to a boil, add prawns and mushrooms (about a
minute after the prawns) and simmer for 3 to 4 minutes or until prawns
are cooked.
Remove from heat and add fish sauce, lemon juice, cilantro leaves,
green onions and the tomato.
Suggested serving: Spoon desired amount of cooked rice into individual
serving bowls and ladle hot soup over rice.
Serves 4 to 6.

Note: This soup should have a pronounced lemon flavor. If needed,
adjust the amount of lemon juice to achieve this.

S U N D A Y D I N N E R M E N U
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Today's menu is a nice fall dinner that is a great
alternative to traditional fried chicken.

Broccoli Cheese Soup

Ingredients:
1 small onion, minced
2 cloves garlic, minced
24 ounces chicken broth
16 ounces fresh broccoli
2 1/2 cups milk
1/3 cup all-purpose flour
1/4 teaspoon fresh ground black pepper
1 1/2 cups sharp cheddar cheese, grated

Drizzle a small amount of oil in a large soup pot. Heat over medium
heat. Add the onion and garlic and sauté until tender. Add broccoli
and the broth. Bring to a boil. Reduce the heat and simmer for 10
minutes or until the broccoli is tender. Place 1/3 of the broccoli and
soup liquid into a food processor or blender and process until smooth.
Return this to the soup pot. Combine the milk and flour and mix well
with a wire whisk. Slowly add this mixture to the soup and cook over
very low heat for 20 minutes or until thickened. Remove from the
heat and add the cheese, stirring until melted. Makes 6 servings

Tomato with Feta and Herbs

Ingredients:
5-6 large ripe tomatoes
1/2 cup crumbled feta cheese
1 tsp. salt, or to taste
1 heaping tsp. hearty mustard
1/2 tsp. ground black pepper
2 Tbsp. balsamic vinegar
5 Tbsp. olive oil

Whisk the salt, mustard, pepper, vinegar and oil together. Set
aside. Slice the tomatoes thickly and place on a platter. Top
with crumbled feta cheese. Spoon the dressing over the
tomatoes.

Oven-Baked Fried Chicken

Ingredients:
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 bone-in chicken breasts (4 halves)
Non-stick cooking spray

Preheat oven to 400 degrees F.. In a large resealable plastic
bag, combine flour, garlic powder, onion powder, oregano,
mustard, salt, and pepper. Close the bag and shake to combine.
Add chicken, seal and shake to coat chicken. Remove chicken
and discard the flour mixture. Transfer chicken to a large baking
sheet that has been coated with non-stick spray. Spray the top of
the chicken breasts with spray also. Bake 35 minutes, until golden
brown and cooked through. Serves 4.

Roasted Potatoes and Squash

Ingredients:
2 1/2 pounds red potatoes, scrubbed, quartered
1 acorn squash, peeled and cut into 1 1/2 inch chunks
3 cups butternut squash, cut into 2 inch chunks
1/3 cup olive oil
1 tsp dried, crumbled rosemary
1 tsp dried, crumbled thyme
1/2 tsp dried, crumbled oregano
3 cloves garlic, peeled and minced
11/2 tablespoons balsamic vinegar (or wine vinegar)
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Preheat the oven to 400 degrees. F. Cover the bottom of a large
baking sheet with aluminum foil. Place the potatoes and squash
in a large bowl and toss with olive oil, rosemary, thyme, oregano,
garlic, vinegar, salt and pepper. Transfer vegetables to the baking
sheet and spread into a single layer. Set aside the bowl with the
leftover oil. Roast the vegetables until tender, turning every 15
minutes, for about an hour. Add more of the leftover oil if they
appear to look dry. They should be tender and browned when
finished. Serve immediately. 4-6 servings

Apple Yogurt Pie

Ingredients:
1 (9 inch) unbaked pie shell
1 teaspoon cinnamon
2 tbsp. flour
3 1/2 pounds baking apples
1/2 teaspoon nutmeg
1/2 cup granulated sugar
1 large egg
1 cup lowfat vanilla yogurt
Topping (below)

Place apples in a large bowl. Combine the sugar, flour and
cinnamon. Toss this with the apples in the bowl. Spread the
apples in the pie shell and bake at 400 degree F. for 15 min.
Beat the egg and yogurt together and spoon over the baked
apples. Top with the cinnamon topping mixture below and bake
for 30 more minutes. Serve warm.

For the topping
3 tablespoons butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour

In a small bowl blend together the butter, the sugar, the cinnamon,
and the flour until the mixture is combined well and chill the
topping,
covered, while making the filling.

Hot and Spicy Sausage Sauce over Linguine
Category: Hot & Spicy, Pastas & Noodles, Sausages
Yield: 4 servings
2 tsp olive oil
8 oz hot Italian sausage links, casings removed and cut into 1/2-inch
pieces
1 small green or red bell pepper, cut into strips
1 can (14.5-oz.) pasta-ready chunky tomatoes
1 pkg (9 oz.) BUITONI® Refrigerated Linguine
1/4 cup grated Parmesan cheese

Procedures
HEAT oil in large skillet. Add sausage; cook, stirring occasionally,
until no longer pink. Drain.
ADD bell pepper; cook, stirring occasionally, until crisp-tender.
Reduce heat to low. Stir in tomatoes; cook, stirring occasionally, for
10 to 15 minutes or until flavors are blended.
PREPARE pasta according to package directions. Top with sauce;
sprinkle with cheese.
FOR FREEZE AHEAD:
PREPARE as above; do not prepare pasta. Cover; freeze for up to 2
months. Thaw overnight in refrigerator.
HEAT in medium saucepan over medium heat, stirring occasionally, until
heated through.
PREPARE pasta according to package directions. Top with sauce;
sprinkle with cheese.

Scallop Bubbly Bake

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

Serving Size : 2 servings.
Category : Seafoods


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound scallops
1 can lobster meat -- 8 oz
1 medium onion
3 celery stalks
1 can mushrooms -- sliced, 8 oz
1 medium green pepper -- finely diced
2 tablespoons butter
1 can cream of mushroom soup -- 10 oz
1 cup buttered bread crumbs



Ready, set, cook!



Wipe scallops dry and lightly salt. Sauté vegetables. Place in a
greased casserole. Cover with soup, top with buttered bread crumbs.
Bake at 350F for 30-35 minutes.

Autumn Pork Chops

1 Tablepsoon canola oil
4 pork chops (1/2" thick)
1 can (10 3/4 ounce) Cream of Celery Soup
1/2 cup apple juice OR water
2 Tablespoons spicy-brown mustard
1 Tablespoon honey
Generous dash of ground black pepper
Hot cooked rice or buttered noodles

1. In a large, deep skillet, heat oil over medium-high heat. Cook
pork chops for 10 minutes or until browned.

2. Add soup, apple juice, mustard, honey and black pepper. Heat to a
boil.

3. Cover and simmer over low heat for 5 minutes, or until pork chops
are done.

4. Serve with hot cooked rice or buttered noodles.

Serves 4

Creepy Witches' Fingers

Yield: 5 dozen

1 cup Butter, softened
1 cup Icing sugar
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder
1 tsp Salt
3/4 cup Almonds, whole blanched
1 Tube red decorator gel
(optional, not pictured)

Gross everyone out with these creepy cookies.
In bowl, beat together butter, sugar, egg, almond extract and vanilla.
Beat in flour, baking soda, and salt. Cover and refrigerate 30
minutes. Working with one quarter of the dough at a time and keeping
remainder refrigerated, roll heaping teaspoonful of dough into finger
shape for each cookie. Press almond firmly into 1 end for nail.
Squeeze in centre to create knuckle shape. (Accompanying picture
showed long rolled shape with bulge at centre for knuckle; you puff it
out rather than squeeze it in.) Using paring knife, make slashes in
several places to form knuckle.

Place on lightly greased baking sheets; bake in 325F (160C) oven for
20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up
almond, squeeze red decorator gel onto nail bed and press almond back
in place, so gel oozes out from underneath. You can also make slashes
in the finger and fill them with "blood."
(ed. note - I opted not to go for the bloody effect as you can see in
my picture above, and my guests were still grossed out! - Britta)

Remove from baking sheets and let cool on racks. Repeat with remaining
dough.

(Collected by Bert Christensen, Toronto, Ontario)

Brittle Merangue Bones

3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
2/3 cup white sugar
1/2 tsp. vanilla

Preheat oven to 200 degrees. Line cookie sheet with brown paper bag or
parchment. In a medium sized bowl at high speed, beat egg whites,
cream of tartar and salt till fluffy. Gradually beat in sugar. Add
vanilla. Place in pastry bag fitted with a medium plain piping tip.
Pipe 3" bone shapes onto parchment or brown paper bag. Bake 1 hour
until set. Turn off oven, dry in oven 1 hour. Makes 4 to 5 dozen small
bones.

Savory Brain Shrimp Spread

1 (10 3/4-ounce) can cream of mushroom soup
8 ounces Philadelphia cream cheese, softened
1 (.25-ounce) envelope unflavored gelatin, softened in 1/4 cup water
1 bunch green onions, chopped
3 pounds cooked shrimp, coarsely chopped
(or 1 pound crab meat)
1 cup mayonnaise
1 Tablespoon lemon juice
Tabasco or creole seasoning to taste

Heat soup, undiluted, and mix in the cream cheese. Stir in softened
gelatin and blend well. Fold in remaining ingredients and pour into a
lightly-oiled mold. Chill until firm and serve with your favorite
crackers.

Thick Sugar Cookies

2 cups margarine or butter
2 1/4 cups sugar
3 eggs
1 1/2 tsp. vanilla
6 cups flour
3/4 tsp. salt
4 Tbsp. milk

Divide dough in half (or sixths). Chill 1 hour. Roll out half of dough
1/8 to 1/4 inch thick. Use greased cookie sheet. Bake at 375 degrees
Fahrenheit/190 degress Celsius for 12 minutes. These can be frosted.
Makes about 5-6 dozen standard-sized cookie cutter shapes.

Kathy Henricks' Buttercream Frosting

1 1/4 cup Crisco shortening (only use Crisco)
2 lbs. powdered sugar
1 tsp salt
1/2 cup water
2 Tbsp Karo light corn syrup
1 tsp butter flavoring
1 tsp vanilla

Beat 5 to 10 minutes with a power mixer until very smooth. Water down
a small amount for a crumb coat if frosting a cake. After 20 minutes
(when set), frost with remainder of frosting. When set, use paper
towel or typing paper to set desired surface texture. This is fluffy
enough to frost easily, yet stiff enough for keeping its shape for
decorating.

Creepy Crispy Crunchies

3 Tbsp margarine
4 cups miniature marshmallows
(or 10 oz large marshmallows, about 40)
6 cups rice crispy cereal
orange and brown Halloween M&Ms (about 6oz)

Melt margarine in a large saucepan over low heat. Add marshmallows and
stir until completely melted. Remove from heat. Add cereal and stir
until well coated. Add the candy and mix until candy is evenly mixed.
Spray a pan with non-stick cooking spray or line with waxed paper.
Using a buttered spatula or waxed paper, press the mixture evenly into
a 9x13" pan. Cut into squares when cool.

CARMEL COVERED APPLES

Caramel Covered Apples make a wonderful Halloween treat and are very
easy to make!





INGREDIENTS
MAKES 5 CARAMEL APPLES
40 - Caramel cubes (I prefer the Borden Brand)
5 - Apples (I like Macintosh apples)
1 - Tablespoon of water
5 - Wooden sticks
1 - Wax paper

PREPARATION
Wash and dry the apples thoroughly. Remove stems and Insert the wooden
sticks into the stem hole until about half the stick is in the apple.
In a small saucepan, over low heat, melt the caramels with the water,
stirring constantly until smooth. Now dip the apples into the hot
caramel sauce, coating the apple completely. Place on greased, wax
paper.

STORAGE & SERVING
Store your caramel covered apples in the refrigerator.

Before serving, remove them from the refrigerator and allow them to
stand for about fifteen minutes. We like to serve our caramel covered
apples on a large black platter and use extra caramels as a garnish.

OLD FASHIONED CARAMEL CORN

Carmel Corn makes a wonderful Halloween treat and is easier to make
than you might think. I make a couple of batches and serve in large
black and orange bowls.

It's buttery taste will hook them all in and have them begging for
more! You can even bag some up to hand out for treats! This recipe
uses white sugar instead of brown to let the taste buttery come
through!



INGREDIENTS
14 cups popped popcorn 2 cups sugar (packed)
1 cup butter 1/2 cup light corn syrup
1 teaspoon salt 1 teaspoon baking soda

PREPARATION
Combine the sugar, butter, corn syrup and salt in a saucepan and bring
to a boil, stirring occasionally. Once it begins to boil, stop
stirring for 5 minutes, or until mixture reaches 255 degrees on candy
thermometer. (You may have to adjust according to altitude and
humidity). Remove from heat and stir in baking soda. The mixture will
start to foam, so stir well until blended.

While the caramel mixture is cooking, pop the pop-corn either in a hot
air popper or microwave. Once you have popped the pop-corn, remove any
unpopped kernels. Now place the popcorn in a large (buttered) metal
bowl.
Pour the hot mixture over the pop-corn and toss gently with well
buttered forks to distribute evenly.

Spread onto 2 ungreased baking sheets and bake at 200 degrees for 1
hour, stirring every 15 minutes. if it starts to look too golden it
may be time to take it out!
Oven temperatures vary not only with model but with altitude, so
you'll have to adjust time accordingly.

STORAGE & SERVING
Remove the caramel corm from the oven and allow to cool completely.
Once cool, break it into clusters, and store in a tightly covered
container. For a Halloween party, serve on on a large serving tray or
in decorative bowls. For treats, fill those little paper Halloween
bags.