* 4 ounces macaroni, med. shells — cooked
* 6 ounces Artichoke Hearts
* 1/2 Small zucchini — sliced thin
* 1 large carrot — shredded
* 2 ounces salami — cut in thin strips
* 2 tablespoons Parmesan cheese — grated
* 1 cup Mozzarella cheese — grated
* 2 tablespoons salad oil
* 2 tablespoons white wine vinegar
* 3/4 teaspoon dry mustard
* 1/2 teaspoon oregano
* 1/2 teaspoon basil
* 1 Clove garlic

Directions:

Marinate oil, vinegar, mustard, oregano, basil, garlic and cut up
artichokes, for a few hours. Mix with remaining ingredients.

This recipe for Artichoke Salad Supreme serves/makes 8.

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* 2 (6 oz.) cans tuna drained
* 1/3 cup mayonnaise
* 3 tablespoons capers
* 2 tablespoons diced jalapenos
* 10 slices sourdough bread
* 10 slices cheddar cheese
* 2 tablespoons butter or margarine melted

Directions:

Preheat broiler.

Combine tuna, mayonnaise, capers and jalapenos in medium bowl; mix
well. Spread tuna mixture evenly over 5 slices of bread. Top each with
two slices cheese. Top with remaining bread slices. Brush both sides
of sandwich with butter. Place on baking sheet.

Broil on each side until golden brown.

This recipe for Jalapeno Tuna Melts serves/makes 5.

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* 12 ounces potatoes — peeled, quartered
* 2 large eggs
* 1 3/4 teaspoon salt
* 1 can tuna packed in oil (6 oz size) — drained
* 2 tablespoons reserved oil from tuna
* 3/4 cup chopped green onions
* 1 tablespoon drained capers
* 18 sheets frozen phyllo pastry — thawed
* 1/4 cup chopped fresh Italian parsley
* 1/4 cup vegetable oil, PLUS”PLUS” means this ingredient in
addition to the one on the next line, often with divided uses
* Additional vegetable oil — for frying

Directions:

Place potatoes, whole eggs (do not crack), and 1 teaspoon salt in
heavy large pot. Add enough cold water to cover. Partially cover pot.
Bring to simmer over medium heat. Simmer 10 minutes. Remove eggs.

Continue simmering until potatoes are tender, about 15 minutes longer. Drain. Transfer potatoes to large bowl.

Crack eggs; remove shells. Add eggs to bowl with potatoes. Using fork, coarsely mash potatoes and eggs. Mix in tuna, reserved tuna oil, green onions, capers, 1/4 teaspoon pepper, and remaining 3/4 teaspoon salt; set aside.

Line 2 baking sheets with plastic wrap. Stack phyllo sheets on work
surface. Using shears and a 9-inch plate as a guide, cut phyllo into
18 rounds.

Working quickly, stack 3 phyllo rounds on work surface. (Cover
remaining phyllo sheets with plastic, then damp kitchen towel to
prevent drying.) Place generous 1/4 cup filling in center of phyllo.
Sprinkle with some parsley. Brush edge with oil. Fold phyllo to form
half-moon, pressing slightly. Fold edge over, pressing to seal.
Transfer turnover to baking sheet. Repeat with remaining phyllo,
filling, parsley, and oil.

Line baking sheet with 3 paper towels. Pour oil into large skillet to
depth of 1/2 inch. Heat oil to 350 degrees. Slide 1 turnover into oil.
Fry until bottom is golden, about 1 minute.

Using slotted spatula, transfer turnover onto plate; turn over. Slide
back into oil. Fry until bottom is golden, about 1 minute. Drain on
baking sheet. Repeat with remaining turnovers.

This recipe for Potato And Tuna Turnovers serves/makes 6.

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2-1/2 cups (1–1/2 lb.) turkey breast, seasoned, cooked, cooled and shredded
1 cup cooked black beans, rinsed and drained
1 cup cherry tomatoes, halved
1 roasted red bell pepper, diced
1-1/2 cups corn kernels
3 scallions, thinly sliced
2 TB coarsely chopped fresh cilantro
3/4 cup Ranch or Jalapeño Ranch Dressing
Shredded lettuce
Salt and ground black pepper, to taste

Combine cooked and shredded or diced turkey breast with black beans, cherry tomatoes, roasted pepper, corn, scallions, herbs and dressing. Season to taste.

Serve on top of shredded lettuce.

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Blueberry Dessert Dumplings

2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbs sugar (optional)
1/2 cup water, warm if using frozen blueberries
2 Tbs instant tapioca
2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 as salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar

In a 3-1/2 quart crockpot, combine blueberries, the
1/2 cup granulated sugar, the water and tapioca. Cover and
slow-cook until the berries have formed a thick sauce, 5
to 6 hours on LOW.

In a medium bowl, whisk flour, the remaining 2 Tbs
granulated sugar, baking powder and salt to combine.
Using a pastry blender or two knives, cut in the butter
until the mixture resembles coarse meal. In small bowl,
beat milk and egg together. Stir into flour mixture to
form a soft dough.

Turn your crockpot setting to HIGH. Drop the dough by
tablespoonfuls on top of the blueberries. Cover and slow-
cook until the topping is firm and a toothpick inserted
in the centre comes out clean, about 30 minutes. Sprinkle
the dumplings with the brown sugar. Let the dumplings
stand for 5 minutes before serving, then spoon into
individual bowls.

S’Mores Dessert Squares
Makes: 24 servings, 1 square each.

64 NILLA Wafers, crushed, divided
5 TB butter, melted
3 TB sugar
3-1/4 cups cold milk, divided
1 pkg. (4 serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
2 pkg. (4 serving size each) Jell-O White Chocolate Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed Cool Whip Whipped Topping
1-1/2 cups Jet–Puffed Miniature Marshmallows
1/2 square Baker’s Semisweet Baking Chocolate, grated

Preheat oven to 350° F.

Finely crush 40 of the wafers; place in medium bowl. Add butter and sugar; mix until well blended.
Press firmly onto bottom of 9″ x 13″ baking pan. Bake 8 minutes or until lightly browned; set aside.

Pour 1-1/4 cups of the milk into medium bowl. Add dry chocolate pudding mix. Beat with wire whisk
2 minutes or until well blended. Spread over crust; top with remaining 24 wafers.

Pour remaining 2 cups milk into large bowl. Add dry white chocolate pudding mixes. Beat with wire
whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread over wafer layer in pan.
Refrigerate at least 3 hours or until set.

Preheat broiler just before serving. Top dessert evenly with marshmallows. Broil 1 minute or until
marshmallows are puffed and lightly browned.

Sprinkle with chocolate. Cut into 24 squares. Serve immediately.

Store leftover squares in refrigerator.

Chocolate Eclair Dessert
Ingredients

24          low-fat graham crackers
2            small sugar free vanilla instant pudding
3 cups   skim milk
1 tub           (12 oz.) fat-free Cool Whip®
1            small sugar-free chocolate. instant pudding
1-1/2 cups   skim milk
Directions
Place 8 double crackers in bottom of 13×9″ pan.  Mix vanilla
pudding and 3 cups milk; let set 2 minutes.  Gently fold in Cool Whip.
Pour half on graham crackers.  Top with another layer of crackers.
Pour remaining pudding over crackers.  Top with last 8 crackers.  Mix
the small chocolate instant pudding with 1-1/2 cups milk, let set 2
minutes.  Spread over top layer of crackers.  Chill 6 hours or
overnight to soften crackers.
Makes 18 servings

FLUFFY STRAWBERRY DESSERT

2 pkgs (10-oz each) frozen sweetened strawberries, thawed
2-1/2 cups miniature marshmallows
1 cup chopped pecans
1 cup whipping cream
1 tsp vanilla extract
In a bowl, combine the strawberries, marshmallow and pecans.  In a mixing
bowl, beat cream and vanilla until stiff peaks form; fold into strawberry
mixture.  Spoon into dessert dishes or serving bowl.  Yield: 8 to 10
servings

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12 frozen dinner rolls
1 package butterscotch or vanilla pudding mix, cook kind
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted
pecans, optional

Spray a Bundt pan with oil. Place rolls in Bundt pan and sprinkle pudding over evenly. Mix together brown sugar, melted butter or margarine and cinnamon. Pour over rolls evenly. Sprinkle with pecans if desired. Cover and let rise overnight in the refrigerator. Bake at 350F for 30 minutes. Turn out of pan immediately carefully. Serve. Can be doubled, bake about 10 minutes longer.

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1 cup water
2 medium carrots, peeled and shredded
1 lb. asparagus, trimmed
1 TB extra virgin olive oil
6 cups frozen country style hash brown potatoes, thawed and drained
1 tsp. salt
6 large eggs, beaten
1-1/2 cups (8 oz.) smoked Gouda or mozzarella cheese, shredded
1/2 cup greens onions, thinly sliced

Bring water to boil in a large nonstick skillet. Add carrots and asparagus, reduce heat, cover and simmer for 5 to 6 minutes or until asparagus is crisp tenders. Drain well; discard water and wipe
out skillet.

Heat oil in skillet over medium heat. Add potatoes, sprinkle with 1/2 teaspoons of salt and sauté for 5 minutes, or until bottom is browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.

Mix remaining 1/2 teaspoon of salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium low heat for 10 minutes or until eggs are almost set.

Sprinkle with cheese and green onions, cover and cook 2 to 3 minutes to melt the cheese.

Serves: 6.

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Ingredients
Base:
2 tbsp. butter or margarine, melted
1/2 cup granulated sugar
3/4 lb. (4 ribs) rhubarb
1 tsp. grated orange rind
Cake
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 pinch mace
1/4 cup butter or margarine
1/2 cup sugar
1 egg
1 tsp. grated orange rind
2/3 cup plain yogurt

Directions
BASE: Pour butter over bottom of 8×8″ cake pan; sprinkle with
sugar. Cut rhubarb into 2″ pieces (if rhubarb is extra thick, slice
lengthwise to keep pieces uniform in size). Arrange rhubarb closely
together in 3 rows in bottom of pan. Chop any remaining pieces
coarsely and sprinkle on top. Sprinkle with orange rind and set aside.

CAKE: In bowl, stir together flour, baking powder, baking
soda, salt and mace. In separate bowl, cream butter and sugar until
fluffy. Beat in egg and rind. Mix in flour mixture alternately with
yogurt, making 3 additions of each. Spoon batter over rhubarb,
spreading right to edges of pan. Using back of spoon, indent batter
slightly at center. Bake at 350 for 35 – 40 minutes, or until golden
brown and top springs back when lightly pressed. Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.

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1 cup (2 sticks) unsalted butter or margarine, softened, more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
finely grated zest of 2 lemons
1/3 cup fresh lemon juice (about 2 lemons)
1-1/2 tsp. salt
1/2 tsp. each baking powder, baking soda
2 cups sugar
5 large eggs
Lemon Glaze

Directions
Preheat oven to 350° F., with rack in lowest position. Butter
and flour 2 4-1/2×8″ (6-cup) loaf pans. In a small bowl (or measuring
cup), combine buttermilk with lemon zest and juice. In a medium bowl,
whisk together flour, salt, baking powder, and baking soda. With
mixer, cream butter and sugar until light and fluffy.

Add eggs, 1 at a time, beating until incorporated after each. With mixer on low, add flour mixture in 3 parts alternately with buttermilk mixture in 2, beginning and ending with flour; beat just until smooth.

Do not overmix. Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 – 60 minutes.

Tent with foil if browning too quickly. Cool 15 minutes in pan. Turn
out cakes onto a rack; cool completely before glazing. Set rack with
cakes over a baking sheet lined with waxed paper. Pour glaze over
cakes, letting it run down the sides; let dry, about 30 minutes.
Note: Two cakes, or one: The batter can also be baked in a 12-cup
buttered and floured nonstick Bundt pan; cooking and cooling times are the same.

Lemon Glaze
2 cups confectioners’ sugar
3 – 4 tbsp. fresh lemon juice

Place confectioners’ sugar in a medium bowl or liquid measuring
cup; stir in lemon juice. Glaze should be thick, yet pourable. Add
more sugar or lemon juice, as necessary, to achieve desired consistency. Makes 2 loaves.

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2/3 cup cooked mashed sweet potato (1 medium sweet potato)
1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tsp. each baking powder, baking soda
1/8 tsp. salt
1/2 cup each low-fat buttermilk, canola oil, sugar
1/2 tsp. vanilla extract
2 large eggs
Frosting:
2 tbsp. each unsalted butter or margarine, softenedl; reduced-fat
sour cream
Directions
Preheat oven to 350° F. Lightly grease a 9″ round cake pan
with butter. Peel and chop sweet potato into 1″ chunks. Boil in a
pot with just enough water to cover until tender, about 5 minutes.
Drain, mash with a fork (or put through a ricer), and let cool.
Into a bowl or onto waxed paper, sift together flour, cocoa, baking
powder, baking soda, and salt. In a small bowl, combine buttermilk,
vanilla, and 2/3 cup cooled sweet potato until well blended. In a
large mixing bowl with mixer on medium-high speed, beat oil while
slowly adding sugar. Add eggs, 1 at a time, and continue beating for
5 minutes. With mixer on lowest speed, add sweet potato mixture
followed by flour mixture. Pour batter into cake pan. Bake for 25
minutes or until a toothpick inserted in center comes out clean. Cool
completely in the pan on a wire cooling rack. Meanwhile, prepare
frosting. In a medium bowl with hand mixer, beat butter and sour
cream. Mix in confectioners’ sugar, cocoa and vanilla. Beat until
smooth, 3 – 4 minutes. Adjust consistency, if necessary, by adding a
little milk or sour cream. Cover top of cooled cake with frosting.
Makes 1 (9″) cake.

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