Sweet Potato Waffles

1 c. cooked and mashed sweet potatoes

1 1/4 c. lowfat buttermilk

1 egg

1 Tbs. canola oil

2 c. lowfat pancake mix

1/4 c. sugar

1/2 tsp. cinnamon

Powdered sugar- optional

Preheat waffle iron.

In a medium bowl combine sweet potatoes, buttermilk, egg and oil.

In a separate bowl whisk pancake mix, sugar and cinnamon.

Stir sweet potato mixture into dry ingredients.

Batter will be fairly thick.

Coat waffle iron with nonstick cooking spray.

Spoon 1/2 to/3/4 c. batter into waffle irons, close and cook until crisp.

Sprinkle with powdered sugar if desired.

My Oatmeal Breakfast

1/2 c. cooked oatmeal

1-2 Tbs. quinoa

Agave nectar to taste

One to two fruits usually blueberries, cranberries, raspberries and cherries, fresh, dried or frozen.

I cook frozen berries with the oatmeal

1 Tbs. ground flax seeds

1 tsp. wheat germ

2 tsp. chia seeds

Sprinkling of black walnuts.

Almond milk.

Green Beans with Orange Sauce

1 Tb. oil preferably olive or light oil

One large sweet onion, thinly sliced

2 tsp. sugar

1 lb. green beans

1/2 c. marmalade

1 Tb. light soy sauce

Heat oil in skillet on medium heat.

Add onions and sugar. Cook, stirring often, until onions are golden brown, 25 - 30 minutes. Set aside

Cook beans in boiling water or steam until tender crisp.

Drain, plunge into ice water and drain again.

Add beans to onion in skillet.

Stir in marmalade and soy sauce until marmalade is melted and heated through.

Steak Salad Nicoise

1 1/2 c. vinaigrette dressing

3 Tb. Dijon mustard

1 lb. flank steak

4 c. mixed greens

4 cooked new potatoes, quartered

1 lb. green beans

3 plums tomatoes, sliced

2 hard boiled eggs, sliced

1/4 c. black olives

Stir together the vinaigrette and mustard and set aside 1/2 cup.

Combine flank steak and remaining vinaigrette in a shallow dish or resealable bag. Cover or seal and marinate in refrigerator for 2 hours.

Drain steak and discard marinade.

Grill with lid closed over medium high heat 6 to 8 minutes to desired doneness.

Slice diagonally across the grain.

Toss over mixed greens with potatoes, green beans, tomatoes, eggs and olives.

Drizzle with remaining vinaigrette.

Yogurt and Cucumber Dip

1 c. fat free plain yogurt
1/2 c. tahini
3 Tbs. freshly squeezed lemon juice
2 lg. cloves garlic, minced
1 medium seedless cucumber with skin, finely chopped
2 Tbs. finely chopped dill
1/2 tsp. salt
1/6 Tsp. ground pepper

Stir yogurt, tahini, lemon juice and garlic in a large bowl until well combined.
Mix in cucumber and dill.
Add salt and pepper.
Cover and chill one hour.

Berry Fudge

1/4 lb. butter
12 oz. can of evaporated milk
3 1/2 c. sugar
10 oz. Hershey's raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. marshmallow creme
1 tsp. vanilla

In a heavy saucepan melt the butter.
Add the evaporated milk and sugar
and bring to a rolling boil,
stirring constantly until the
temperature reached 325 degrees.

Remove from heat and add the
raspberry chocolate chips
and the bittersweet chocolate.

Stir the mixture until all ingredients are melted.

Add marshmallow cream and stir until blended.
Stir in the vanilla.

Pour into a lightly greased 9" x13" pan.

Cut into bite size squares.

Variation: For Mocha flavor add 1 heaping teaspoon
of instabt coffee in Step 1.

Hard Meringue Cookies

I loved these as a kid, especially with chocolate chips.
They are low fat also.

6 egg whites
3/4 tsp. cream of tartar
1 1/2 c. sugar
1 tsp. vanilla extract

Beat together egg whites and cream of tartar
in a large mixing bowl until foamy.
Gradually add sugar, 1 tablespoon at a time,
beating constantly until sugar is dissolved
and whites are glossy and stand in stiff peaks.
Beat in vanilla.

On a waxed papered baking sheet,
drop a teaspoon or more dollop of meringue.

Bake 18 minutes at 350 degrees.
Let cool.

Pear Tea Bread with Lemon Glaze

1 can (16 oz) of Barlett pear halves, undrained.
2 1/2 c. flour
1/2 c.sugar
1 Tb. baking powder
1 tsp. salt
1/8 tsp. ground cardamon
1/4 c. corn oil
1 egg slightly beaten
2 tsp. grated lemon peel
1/2 c. chopped pecans
Lemon Glaze

Drain pears and save syrup.
Set aside one pear for garnish.
Puree remaining pears.
Add pear syrup to pureed pears to equal one cup.
Lightly stir flour, sugar, baking powder, salt and cardamon.
Combine pureed pear mixture with oil, egg and lemon peel;
stir into the dry ingredients.
Pour into a greased 9 x 5 inch loaf pan.
Slice reserved pear into sixths; arrange slices on top.
Bake in preheated 350 degree oven for 50 - 55 minutes,
or until bread tests done.
Let cool in pan for 5 minutes; turn out on wire rack
and sppon Lemon Glaze on top.
Cool completely; wrap in foil and let stand overnight.

LEMON GLAZE

1/2 c. confectioners' sugar
1 Tb. fresh lemon juice

Blend the two ingredients to make a thin glaze.

Pear

Chocolate Banana Bread

1 1/2 c. all purpose flour
1/2 c. cocoa
2/3 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. shortening
1 c.mashed ripe bananas (about 2 medium)
2 eggs, slighlty beaten

Combine flour, cocoa, sugar, baking poweder,
baking soda and salt in a large micxing bowl;
cut with two knives or pastry blender
until mixtures becomes like coarse crums.
Add bananas and eggs; stir with fork until blended.
Spread evenly into a greased and floured 9 x 5 x 2 3/4 inch loaf pan.
Bake in 375 degree preheated oven for 50-55 minutes,
or until a cake tester inserted in the center comes
out clean.
Cool in pan 10 minutes.
Remove from pan; cool completely.
Sprinkle with confectioner's sugar

Shrimp Pasta Salad

1 package (9.7oz)ranch pasta salad.
! cup cooked medium shrimp
1 can (7 oz. ) salmon, draine dand broken into chunks
Green onion strips or slices.

Chicken Tetrazini

2 chicken breast, boneless, skinless.
1 c. low fat milk
1 can reduced sodium Cream of Mushroom soup
1 c. Chicken broth
2 TB. wochestershire sauce
1 buillion cube
1 bag No Yoolks fine noodles
1/4 c. Parmesan/Ramano chees

Boil chicken until cooked, about 30-40 minutes. Save the broth.
Cook noodles and drain.
in a separate casserole dish, mix milk, stock, soup, buillion cube,
worchestershire sauce and cheese until hot an dissolved.

Cut up the chicken and mix it with the noodles.
Pour sauce over, cover .
Bake 350 degrees for 20-30 minutes

Crab and Shrimp Quiche

Crust:

1 c. flour
1 Tb. sugar
1/8 tsp. salt
1 tsp. baking powder
1/4 lb. butter

Sift flour, sugar, salt and baking powder together.
Blend in butter.
Mix with hands until rolling consistency.
Roll or pat into a 10 inch pie plate.

Filling:

1/2 lb. Swiss cheese
1 c. crab meat
1/2 can small cooked shrimp
1 1/2 c. light cream
4 eggs, beaten
1 Tb. flour
1/2 tsp. salt
1/4 tsp. nutmeg
dash of pepper
dash of cayenne
2 Tb. butter, melted
2 Tb. dry sgerry

Cut cheese into 1/4 inch slices.
Place cheese in the bottom of the unbaked pie shell.
Cover with crab and shrimp.
Beat well the remaining ingredients.
Pour over filling in crust.
Refrigerate or freeze.
When ready to serve, bring to room temperature.
Bake at 375 degrees for 40 minutes or until browned.
let satnd for 20 minutes before serving.
Serves 4-6.

Spareribs with Raspberry Barbecue Sauce

Marinate ribs for 6 hours for the best flavor.
The left over sauce keeps well in the refrigerator for 3 weeks.

4 lbs. pork spareribs
cut into 3 -4 rib sections.
Cold water
1 pkg. raspberry gelatin
1 c. boiling water
1 bottle (12 oz) tomato chili sauce
2 tablespoons vinegar
2 teaspoons soy sauce
1/2 teaspoon minced garlic
5 drops hot pepper sauce

Put ribs in a large pot with cold water to cover.
Bring to a boil, then reduce to a simmer
uncovered for 30 minutes or until the meat
can be pierced easily with a fork.
Remove ribs, drain and cool.
Meanwhile, in a large bowl dissolve the gelatin
in the boiling water: stir in the remaining ingredients.
Place ribs in a double plastic bag and add one cup sauce.
Turn a few times to coat.
Close bags and refrigerate, turning occassionally,
six hours up to two days.

Drain meat and reserve the sauce.
Place ribs meaty side up on rack in a broiler pan.
Broil at least 5 inches from the heat source,
brushing 4 times with the reserved sauce
and turning ribs once, 30 minutes or until the meat
is a reddish brown.
Cut between the ribs into serving side portions.
Serves 4 with 2 1/2 cups extra sauce.

Chinese Brown Sauce

3/4 c. beef broth
1 TB. plus 1 tsp. oyster sauce
1 tsp. dark soy sauce
1/2 tsp. granulated sugar
1 TB. cornstarch

With all ingredients in a saucepan,
bring to a boil over medium heat.
Stir constantly until thickened.

Pear Chutney

3 medium size ripe pears
1 T. lemon juice
1 c. seedless red grapes, cut in half
2 T. honey
2 T. Dijon mustard
5 T. olive oil
1 small chopped red onion
1/4 c. raisins
1 T. mustard seed
1/2 tsp. allspice


Peel and cut pears in 1/2 inch pieces and toss with the lemon juice.
Add the grapes, honey and mustard.
Mix and set aside.
Cook onions in the olive oil until soft.
Add the raisins, mustard see and allspice.
Stir until the raisins plump up, about 5 minutes.
Mix gently with the fruit.
Serves 6.

Green Beans Genovese

1 lb. green beans, trimmed
1/2 tsp. finely minced garlic
1 T. butter
1/2 c. minced Italian parsley
tsp. olive oil
2 anchovy fillets, patted dry and minced
Pepper to taste.

Steam beans until done.
Saute the garlic in butter and oil
over low heat until golden.
Add the beans and heat through.
Add the parsley, anchovies and pepper.
Toss and serve.

Makes six servings.

Peaches Francais

4 c. dry white wine
1 lemon, unpeeled, sliced
1 orange, unpeeled, sliced
1/4 c. honey
1 vanilla bean
6 ripe peaches, peeled and sliced
6 sprigs of mint

With a sharp knife, slice vanilla bean in half lengthwise.
Scrape small sticky seeds from the pod.
Combine the wine, lemon, orange, honey and vanilla seeds
in a stainless steel sauce pan.
Over medium-high heat, bring mixture to a boil for 3 minutes.
Remove from stove and cool completely.
Divide peaches between 6 large wine glasses.
Strain wine syrup over the peaches.
Garnish with mint.
Serves 6 for dessert.

Grilled Pear Pecan Pie

1/4 c. flour
1 tsp. lemon juice
1/2 tsp. lemon rind
1/4 tsp cinnamon
1/4 tsp. nutmeg
4 fresh pears, peeled and sliced
1 (15 oz.) package refrigerated pie crusts
3/4 c. firmly packed brown sugar
1/2 c. chopped pecans
1/4 c. butter or margarine, melted

Stir together first 5 ingredients in a large bowl,
add pears and toss to coat.
Fit one pie crust in a 9 inch deep-dish pie plate
according to directions.
Arrange coated pears in the pie crust.
Combine sugar, pecans and butter,
stirring until blended.
Spoon mixture over pears.
Top with remaining pie crust;
fold edges under and crimp.
Cut several slits in the top pie crust.
Light one side of a grill, place pie on the other side
on a large piece of aluminum foil.
Grill, covered with the grill lid,
over medium heat, for one hour and 15 minutes.

Asian Peach Sauce

2 T. soy sauce
2 tsp. peanut oil
3 T. honey
1 c. pureed peaches
1/4 tsp. ginger
1 T. minced green onions
2 tsp. toasted sesame seeds

Mix all ingredients in a small bowl.
Yields one cup.