
Salmon Butter Spread

1 cup (2 sticks) butter, softened
8 ounces smoked salmon, coarsely chopped
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
2 tablespoons minced green onion
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
Sesame crackers or cocktail rye bread 

Combine all ingredients except crackers and bread in medium bowl. Beat
with electric mixer until smooth. Serve as an appetizer spread for
crackers or cocktail rye bread. Store covered in refrigerator up to 3
days. 

Note: Allow refrigerated spread to soften at room temperature about 15
to 20 minutes before serving. 

Yield = 1 cup
Serving Size = 1 tablespoon 


Nutritional Information 

                       per serving
Calories                120 KCal
Total Fat                12 g
Saturated Fat             7 g
Cholesterol              35 mg
Total Carbohydrates       0 g
Protein                   3 g
Vitamin A            460.10 IU
Calcium                   6 mg

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Mushroom Pate

1 cup (2 sticks) butter
1 medium-sized leek, white only, chopped
2 small cloves garlic, minced
1 1/2 pounds coarsley chopped fresh mushrooms
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1/2 cup dry white wine
2 tablespoons dry sherry or sauterne
1/4 teaspoon pepper
1/8 teaspoon salt
Fresh herbs, if desired
Carrot flowers, if desired
Toasted French bread slices

Melt butter in large heavy skillet. Add leek and garlic. Cook over
medium heat until leek is tender, about 8 minutes. Stir in mushrooms,
parsley and thyme. Continue cooking about 10 minutes. Stir in wine,
sherry, salt and pepper. Cook, stirring occasionally, until liquid is
reduced and thickened, about 10 minutes. Cool mixture slightly. Puree in
blender or food processor until smooth. Place mixture in 3-cup
container. Garnish with fresh herbs and carrots. Serve with toasted
French bread slices. 

Yield: 20 servings
Serving Size: about 2 tablespoons 

Nutritional Information 

                      per serving
Calories               100
Total Fat                9 g
Total Carbohydrates      3 g
Protein                  1 g
Vitamin A                8 %DV
Calcium                 10 mg


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Oriental Cheese Tarts 

1 pound Ricotta cheese
3 eggs, beaten
1 package (10 ounces) frozen seasoned oriental vegetables,
   cooked according to package directions
1 cup (4 ounces) shredded Colby cheese
1/2 cup buttermilk baking mix
1/4 cup dairy sour cream
1/4 cup (1/2 stick) butter, melted


Place all ingredients in a large mixing bowl. Mix until well combined.
Fill buttered, 2 3/4-inch microwaveable muffin cups three-fourths full.
Microwave at 50 percent power 7 to 8 minutes, or until a knife inserted
near center comes out clean. Turn pan after half the cooking time. Cool
in pan 10 minutes. Remove tarts carefully and cool completely on wire
rack. Refrigerate, wrapped in plastic wrap, up to 5 days.* To reheat,
microwave at 50 percent power approximately 45 seconds per tart. 

* Tarts may be frozen up to 1 month. Thaw, wrapped, in refrigerator
overnight. 

NOTE: To bake conventionally, preheat oven to 375 degrees. Fill buttered
2 3/4-inch muffin cups three-fourths full. Bake 20 to 25 minutes. Cool
in pan 10 minutes. Carefully remove and cool completely on wire rack. 

Yield: 1 1/2 dozen 
Serving Size = one tart 

Nutritional Information 

                                          Per serving
Calories                                    120
Total Fat                                     9 g 
Total Carbohydrate                            5 g
Protein                                       6 g
Vitamin A                                    15 %DV
Calcium                                     130 mg

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Crunchy Cranberry Buttermilk Muffins 

1 1/3 cups all-purpose flour
2/3 cup quick oats, uncooked
1/3 cup firmly packed brown sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon EACH: cinnamon, nutmeg
1/4 teaspoon salt
3/4 cup buttermilk
1 egg, slightly beaten
1/4 cup (1/2 stick) butter, melted
1/2 cup chopped fresh cranberries

Preheat oven to 400 degrees. Combine dry ingredients in large mixing
bowl. Combine liquid ingredients in small mixing bowl. Stir liquid
mixture into dry mixture just until all dry ingredients are moistened.
Gently stir in cranberries. Fill paper-lined 2 3/4-inch muffin cups
two-thirds full. Bake 20 to 25 minutes, or until wooden pick inserted in
center comes out clean. Cool in pan on wire rack 10 minutes. Serve warm
or cold with butter.* 

* NOTE: Muffins can be prepared ahead and frozen. Reheat in microwave -
one muffin on High (100%) for 30 to 45 seconds. 

Yield: 16 muffins
Serving Size = 1 muffin 

Nutritional Information 

                                          Per serving
Calories                                    100
Total Fat                                     4 g 
Total Carbohydrate                           16 g
Protein                                       2 g
Vitamin A                                     3 %DV
Calcium                                   40.35 mg

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Oatmeal Raisin Biscuits

1 3/4 cups all-purpose flour
1/2 cup quick oats, uncooked
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon EACH: salt, baking soda
1/2 cup golden raisins
1/4 cup (1/2 stick) butter
3/4 cup buttermilk

Preheat oven to 425 degrees F. Combine flour, oats, sugar, baking
powder, salt and soda in large mixing bowl. Stir in raisins. Cut in
butter until mixture resembles coarse crumbs. Stir in buttermilk just
nutil dough holds together. Knead dough on lightly floured surface about
10 times. Roll dough to 1/2-inch thickness. Cut with a 2-inch diameter
round cutter. Place biscuits about 1-inch apart on buttered cookies
sheet. Bake 12 to 15 minutes, or until golden. Cool slightly. Remove
from cookies sheet. Serve warm or cold with butter.

Yield: 18 
Serving Size = 1 biscuit 

Nutritional Information 

                                          Per serving
Calories                                      100
Total Fat                                     3 g 
Total Carbohydrate                            16 g
Protein                                       2 g
Vitamin A                                     3 %DV
Calcium                                       30 mg

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Oven-Baked Nutmeg Praline French Toast 

8 slices Italian bread, cut about 
3/4-inch thick
4 eggs
1 cup milk or half-and-half
2 tablespoons granulated sugar
2 tablespoons orange-flavored liqueur or orange juice
1/2 teaspoon EACH vanilla and nutmeg
1/4 teaspoon salt
1/3 cup butter
1/2 cup chopped pecans
1/4 cup firmly packed light brown sugar
1 tablespoon butter, melted 

Place bread in single layer in 13 x 9 x 2-inch baking dish. Whisk
together eggs, milk, sugar, liqueur, vanilla, nutmeg and salt. Pour over
bread, turning once to coat evenly. Refrigerate, covered, several hours
or overnight. Preheat oven to 400 degrees F. Place 1/3 cup butter in 15
x 10-inch jelly roll pan; place in oven to melt butter. Remove from
oven; tilt pan to coat evenly with butter. Arrange bread in single layer
in prepared pan. Bake, uncovered, about 25 minutes or until firm and
golden brown. Meanwhile, combine pecans, brown sugar and 1 tablespoon
butter in small bowl. Sprinkle over baked french toast. Broil, about 5
inches from heat, watching carefully, about 1 minute or until topping
begins to bubble. 

Variation: Omit praline topping (made with pecans, brown sugar and the 1
tablespoon melted butter). Bake french toast as directed, but carefully
turn bread halfway through baking time. Do not broil. 

NOTE: Other toppings include softened cream cheese combined with maple
syrup, sweetened whipped cream or butter with fruit preserves. 

Yield: 8 slices 
Serving: 2 slice 

Nutritional Information 

                      per serving
Calories                 310 
Total Fat                 17 g
Total Carbohydrates       30 g
Protein                    7 g
Vitamin A                 10 %DV 
Calcium                   65 mg

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Mixed Fruit Coffee Cake

Cake Batter:

3/4 cup (1 1/2 sticks) butter
1 1/4 cups firmly packed light brown sugar
4 eggs
2 teaspoons grated lemon peel
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1/4 teaspoon salt
1 cup dairy sour cream
1 package (6 oz.) diced mixed dried fruit (1 1/2 cups)
Confectioners sugar, if desired

Streusel:

1/2 cup firmly packed light brown sugar
2 tablespoons EACH: butter and flour
1/2 teaspoon EACH: cinnamon and nutmeg 

Preheat oven to 350 degrees F. For cake batter, cream butter in large
mixer bowl until fluffy. Gradually beat in sugar until light and fluffy.
Beat in eggs, one at a time, beating well after each addition. Stir in
lemon peel and vanilla. Combine dry ingredients. Blend in dry
ingredients alternately with sour cream, beginning and ending with flour
mixture. Mix well after each addition. Gently fold in dried fruit. 

For streusel, place all ingredients in a small bowl. Combine ingredients
using a pastry cutter until mixture is crumbly. Spoon 1/3 of the batter
evenly into well-buttered and floured 10-inch tube pan. Sprinkle with
1/2 of the streusel. Repeat. Spread remaining 1/3 of cake batter over
streusel. Bake 55 to 60 minutes. 

Yield: One 10 inch cake or 16 servings
Serving size: 1 piece 

Nutritional Information 

                      per serving
Calories                340 
Total Fat                15 g
Total Carbohydrates      50 g
Protein                   5 g
Vitamin A                16 %DV
Calcium                  75 mg

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BRIE AND BACON OMELET 

2 tablespoons butter
2 tablespoons chopped green onion
4 eggs
1/4 cup milk
1/8 teaspoon pepper
2 ounces chopped Brie, skin removed
4 slices bacon, cooked, drained and crumbled
3 tablespoons coarsely chopped toasted pecans
Fresh fruit, if desired

Preheat broiler . Melt butter in a 10-inch ovenproof skillet or omelet
pan, tilting pan to coat bottom and sides. Saute onion until tender,
about 3 minutes. Combine eggs, milk and pepper. Increase heat to medium
to high. Pour egg mixture into skillet. Stir once and cook until the
edges begin to set. Using a fork gently pull the edges of the eggs away
from the sides of the pan so that the uncooked portion flows under the
cooked edges. Continue until most of the egg mixture is set, but the
surface of the omelet is still slightly wet. Sprinkle cheese, bacon and
nuts over top of omelet. Fold in half; cut into 2 pieces. Garnish with
fresh fruit. Serve immediately. 

Yield: 2 servings 

Nutritional Information 

                      per serving
Calories                510 
Total Fat                44 g
Total Carbohydrates       6 g
Protein                  24 g
Vitamin A                27 %DV
Calcium                 150 mg

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Tangy Warm Chicken Salad 


1/4 cup (1/2 stick) butter, divided
2 whole chicken breasts, skinned,
boned and cut into thin strips
1/3 cup chopped red peper
2 tablespoons minced shallots
1 teaspoon dried tarragon OR
1 tablespoon fresh tarragon, minced
1 cup whipping cream
1 cup cooked asparagus pieces
1 tablespoon Dijon-style prepared mustard
1/4 cup toasted almonds 

Melt 2 tablespoons butter in large skillet. Saut chicken pieces until
cooked throughout. Meanwhile, melt remaining 2 tablespoons butter in
medium-sized skillet. Cook red pepper, asparagus, shallots and tarragon
over medium heat until vegetables are tender, about 5 minutes. Set
aside. Add whipping cream to chicken. Heat to boiling, stirring
frequently. Reduce heat to low stirring constantly until cream is
reduced and thickened, about 5 minutes. Stir in vegetable mixture and
mustard, cooking until thoroughly heated. Serve immediately with almonds
sprinkled on top. 

Note: May be served with hot, cooked rice. 

Yield: 5 servings 
Serving Size: about 2/3 cup 

Nutritional Information 

                      per serving
Calories                420 
Total Fat                33 g
Total Carbohydrates       7 g
Protein                  25 g
Vitamin A                45 %DV
Calcium                  75 mg

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CHILLED ROASTED CORN CHOWDER 

1/4 cup (1/2 stick) butter
1 1/2 cups thinly sliced leeks
1 large baking potato (about 6 ounces)
1 can (about 14 ounces) chicken broth
1/2 teaspoon salt
1/4 teaspoon ground white pepper
4 medium ears fresh corn, husked
2 1/2 cups buttermilk
3/4 cup diced red bell pepper (1 small pepper)
1/3 cup chopped fresh basil leaves OR
1 tablespoon dried basil leaves
2 tablespoons chopped fresh chives OR
green onion tops, if desired 

Melt butter in large saucepan over medium heat. Cook leeks in butter
until softened, stirring occasionally, about 5 to 8 minutes. Meanwhile,
peel potato and cut into 1/2-inch pieces. Add to saucepan with leeks.
Stir in broth, salt and pepper. Bring to a boil. Reduce heat; cover and
simmer 20 to 25 minutes or until potato is very tender. Puree (1/2 at a
time) in food processor or blender. Cool; cover and chill at least 4
hours or overnight. To roast corn, place ears on grill over coals. Grill
10 to 12 minutes or until browned, tuming occasionally. (Or, place corn
on rack of broiler pan and broil 2 to 3 inches from heat source for 8 to
10 minutes, turning every 2 minutes.) Cool; cut kernels off cobs. Remove
potato mixture from refrigerator 30 minutes prior to serving. In large
bowl, stir together potato mixture, buttermilk, corn, pepper, basil and
salt; mix well. Ladle chowder into soup bowls sprinkle with chives. 

NOTE: 2 cups cooked frozen or canned corn kernels may be substituted for
the roasted corn. 

Yield: 6 servings
Serving Size: about 1 cup 

Nutritional Information 

                      per serving
Calories                210 
Total Fat                10 g
Total Carbohydrates      26 g
Protein                   8 g
Vitamin A                26 %DV
Calcium                 150 mg

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Turkey Slices with Lemon Butter Sauce 

1 1/4 pounds boneless turkey breast slices, about
1/3-inch thick
Salt and freshly ground pepper
1/4 cup butter
1 (10 ounce) package spinach, stems trimmed


Lemon Butter Sauce

1/4 cups (1/2 stick) cold butter
3 tablespoons finely chopped shallots
2/3 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1 tablespoon minced parsley
Salt and freshly ground pepper


Make Lemon Butter Sauce. ln medium saucepan, heat 1 tablespoon of the
butter over medium heat. Add shallots and cook until tender, 2 to 3
minutes. Add chicken broth and lemon juice. Heat to boiling. Boil until
liquid reduces by about half. Reduce heat to medium and add remaining
butter, a tablespoon at a time with a wire whisk until smooth. Stir in
parsley. Season to taste with salt and pepper. Keep sauce warm over very
low heat. 

Season turkey slices with salt and pepper. Heat 1 tablespoon butter in
large non-stick skillet over medium-high heat until hot. Saute cutlets,
a few at a time until golden brown and tender, 2 to 3 minutes on each
side. Remove from skillet and keep warm. Heat remaining butter in
skillet until hot. Add spinach and cook over medium-high heat and cook
just until wilted. 

To serve, arrange cooked spinach on platter. Top with turkey slices.
Drizzle with Lemon Butter Sauce . 

Serving size: 6
Yield of sauce: about 1/2 cup 

Nutritional Information 

                      per serving
Calories                300 
Total Fat                19 g
Total Carbohydrates       5 g
Protein                  27 g
Vitamin A                73 %DV
Calcium                  25 mg

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Vegetable Vermicelli with Tomato Butter Sauce 

6 tablespoons butter
4 ounces assorted wild mushrooms such as oyster or shitake
1 large leek, washed and trimmed to 2-inches, cut into julienned strips
1 large carrot, pared, cut into julienne strips
1 each: medium zucchini and yellow squash, cut into julienne strips
2 large cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (16 ounces) diced tomatoes, undrained
1 tablespoon lemon juice
12 ounces vermicelli or thin spaghetti
1/4 cup chopped fresh basil
Freshly grated Parmesan cheese


Heat 3 tablespoons of butter in a large non-stick skillet over
medium-high heat. Add mushrooms to skillet and cook until tender. Remove
from skillet and set aside. Add another 1 tablespoon butter to skillet.
Add vegetables and garlic. Cook over medium heat until almost tender,
about 4 minutes. 

Add tomatoes and lemon juice to skillet. Heat until hot. Stir in
remaining butter and reserved mushrooms. 

In large pot of boiling salted water cook vermicelli until al dente or
almost tender. Drain well. Return pasta to cooking pot. Add sauce and
toss gently to coat well. Serve with Parmesan cheese and sprinkle with
basil. 

Yield: 6 servings 
Serving size: 3/4 cup 

Nutritional Information 

                      per serving
Calories                 700 
Total Fat                 21 g
Total Carbohydrates       98 g
Protein                   30 g
Vitamin A                 96 %DV 
Calcium                  501 mg

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Herbed Breast of Chicken Wrapped in Phyllo 


6 boneless chicken breasts, skinned (about 5 to 6 ounces each)
9 sheets phyllo pastry, thawed according to package directions. 

Herb Butter

3/4 cup (1 1/2 sticks) butter, softened
1 tablespoon each: chopped fresh basil, thyme and rosemary or teaspoon
   each dried herbs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper 

Combine all ingredients for Herb Butter in small bowl. 

Place chicken breasts between waxed paper. Pound to flatten slightly.
Place about 1 tablespoon of the butter mixture in the center of each
chicken breast half. Tuck in sides and roll up to enclose butter. Place
on a plate. Cover and refrigerate 30 minutes. 

Heat oven to 375 degrees F. In small suacepan melt remaining Herb
Butter. 

Place phyllo sheets in a stack on work surface. Cut sheets in half
lengthwise. Keep phyllo covered with plastic wrap. For each serving,
layer 3 sheets of phyllo, laying one vertically, one horizontally and
one diagonally. Brush each sheet with melted Herb Butter. Place one
chicken breast in center of phyllo. Gather phyllo up over top of chicken
and pinch together to form a leafy, flowerlike top. Place on a baking
sheet with sides. Bake until deep golden brown, 30 to 35 minutes. 

*Note -- Phyllo pastry is available frozen in most supermarkets or
middle eastern groceries. 

Yield: 6 servings 
Serving size: 1 breast 

Nutritional Information 

                      per serving
Calories                 400 
Total Fat                 25 g
Total Carbohydrates        8 g
Protein                   31 g
Vitamin A                 18 %DV 
Calcium                   30 mg


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Garlic Butter Mashed Potatoes 

2 1/2 pounds Russet potatoes, pared, cut into chunks (about 5 large)
6 large cloves garlic, peeled
1/2 cup butter, softened
1/3 cup half-and-half or milk, warmed
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Butter
Snipped fresh chives, optional 

In large saucepan, cook potatoes and garlic in boiling salted water
until tender, 10 to 15 minutes. Drain well and return to pan. Shake pan
over low heat to dry potatoes of excess moisture. Add butter and cream
to pan. Mash by hand or with electric mixer. Beat in salt and pepper.
Transfer to serving dish. Dot with additional butter and sprinkle with
chives, if desired. 

Yield: 6 to 8 servings 
Serving: 3/4 of a cup 

Nutritional Information 

                      per serving
Calories                 180 
Total Fat                 10 g
Total Carbohydrates       19 g
Protein                    3 g
Vitamin A                  8 %DV 
Calcium                   21 mg

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SPRINGTIME VEGETABLES WITH HERB BUTTER 

1 pound small new potatoes, scrubbed
(1 1/2 to 2-inch potatoes)
2 1/2 cups fresh or 1 bag (16 oz.) frozen sugar snap peas
1/4 cup (1/2 stick) butter
2 teaspoons chopped fresh basil OR
3/4 teaspoon dried basil
1 1/2 teaspoons chopped fresh thyme 1eaves 0R
1/2 teaspoon dried thyme leaves
1 teaspoon chopped fresh tarragon OR
1/4 teaspoon dried tarragon
l/4 teaspoon salt
1/8 teaspoon freshly ground black pepper 

Cut potatoes into halves or quarters. Place in medium saucepan with
enough water to cover. Bring to boil; reduce heat and simmer, covered,
until barely tender about 8 to 10 minutes. Add peas; continue cooking 3
to 5 minutes. Transfer vegetables to colander; drain well. Discard water
from saucepan; add butter. Cook over medium heat until butter is melted;
stir in herbs, salt and pepper. Return vegetables to pan, tossing
lightly to coat. 

Yield: 6 servings
Serving Size: about 3/4 cup 

Nutritional Information 

                      per serving
Calories                150 
Total Fat                 8 g
Total Carbohydrates      18 g
Protein                   3 g
Vitamin A                 8 %DV
Calcium                  40 mg

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BUTTERY ASPARAGUS SAUTE 

1 pound asparagus, trimmed, cut into 1-inch pieces
1 medium red pepper, cut into short thin strips
1/3 cup sliced shallots (about 2 large) OR chopped onion
3 tablespooons butter 
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Freshly ground black pepper 

In large skillet over medium heat, cook asparagus, bell pepper and
shallots in butter until asparagus is crisp-tender, about 5 minutes,
stirring occasionally. Season with salt, nutmeg and pepper. Serve
immediately. 

Yield: 6 servings
Serving Size: 1/2 cup 

Nutritional Information 

                      per serving
Calories                70 KCal
Total Fat                6 g
Total Carbohydrates      5 g
Protein                  2 g
Vitamin A               52 %DV
Calcium                 20 mg

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White Chocolate Macadamia Nut Cheesecake

Crust:
1 1/2 cups crushed brown edge wafers
1/2 cup finely chopped macadamia nuts
1/4 cup (1/2 stick) butter, melted
1/4 teaspoon cinnamon 

Filling:
4 packages (8 ounces ea.) cream cheese, softened
1/4 cup firmly packed brown sugar
4 eggs
1/2 cup (1 stick) butter, softened
3/4 pound white chocolate, melted*
1 tablespoon Praline liqueur
2 teaspoons vanilla extract
1 cup coarsely chopped toasted macadamia nuts
Semi-sweet chocolate, melted
White chocolate leaves
Whole macadamia nuts


*White chocolate melts best in a double boiler over hot, NOT boiling
water. 

Preheat oven to 350 degrees. For crust, combine all ingredients. Press
onto bottom and part way up sides of a 9-inch springform pan. Bake 10
minutes. Cool on wire rack while preparing filling. 

For filling, beat cream cheese in large mixer bowl until fluffy. Beat in
sugar until well combined. Beat in eggs one at a time, mixing well after
each addition. Stir in butter until well combined. Mix in melted
chocolate, liqueur and vanilla. Fold in nuts. Pour into cooled crust.
Reduce oven temperature to 300 degrees. Bake 1 1/2 hours or until center
of filling is just set. Cool completely on wire rack. Refrigerate,
covered, several hours or overnight. To serve, place on serving plate.
Carefully remove sides of pan. Drizzle with semi-sweet chocolate.
Garnish with white chocolate leaves and macadamia nuts. Serve cut in
thin wedges. 

Yield: 1 9-inch cake
Serving Size: 1/18 of cake 

Nutritional Information 

                      per serving
Calories                490 
Total Fat                41 g
Total Carbohydrates      25 g
Protein                   8 g
Vitamin A                25 %DV 
Calcium                 100 mg

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Lemon Blueberry Bread Pudding 

6 cups day-old Vienna bread cubes,(1-inch cubes)
1 cup fresh blueberries
1/4 cup toasted sliced almonds
4 eggs
2 containers (8 oz. each) lemon yogurt
1/3 cup of sugar
1/4 cup (1/2 stick) butter, melted and cooled
1/2 teaspoon vanilla extract
1/4 teaspoon EACH: cinnamon and nutmeg 
Whipped cream 

Preheat oven to 350 degrees F. Stir bread, blueberries and almonds in
large mixing bowl. Whisk eggs in large mixing bowl. Add yogurt, sugar,
butter, vanilla and spices, stirring until blended. Pour yogurt mixture
over bread mixture; stir until bread is well coated. Spoon mixture into
well-buttered 8-inch square baking dish. Bake 40 to 45 minutes, or until
knife inserted near center comes out clean. Serve warm or cold topped
with a dollop of whipped cream. 

Yield: 9 servings 
Serving: 1/2 of a cup 

Nutritional Information 

                      per serving
Calories                 270 
Total Fat                 11 g
Total Carbohydrates       35 g
Protein                    8 g
Vitamin A                  8 %DV 
Calcium                  125 mg

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Peanut Butter Brownies 

Brownies

1/2 cup (1 stick) butter
1 cup plus 2 tablespoons granulated sugar
1/2 cup cocoa
2 eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 cup creamy peanut butter
2 tablespoons butter, softened 

Glaze

1/2 cup confectioners' sugar
2 tablespoons creamy peanut butter
1 tablespoon milk
2 tablespoons chopped peanuts 

Preheat oven to 350 degrees F. For brownies, in medium saucepan, heat
butter over medium-low heat until melted. Stir in granulated sugar,
cocoa and eggs. Add flour and salt to chocolate mixture; stir until
smooth. Pour into lightly buttered 8-inch square baking pan. Drop 1/4
cup peanut butter by teaspoonfuls onto batter. With a table knife,
gently stir batter to create swirls. Bake 30 minutes or just until
brownies begin to pull away from sides of pan and wooden pick inserted
near center comes out clean. Do not overbake. Remove from oven; place
pan on wire rack to cool completely. For glaze, combine confectioners'
sugar and peanut butter. Stir in milk, 1 tablespoon at a time, to reach
spreading consistency. Spread evenly over brownies. Sprinkle with
peanuts. Cut into bars before serving. 

Yield: One 8-inch square pan 
Serving: 1 bar 

Nutritional Information 

                      per serving
Calories                  210 
Total Fat                  12 g
Total Carbohydrates        24 g
Protein                     4 g
Vitamin A                   6 %DV 
Calcium                    13 mg


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


Mediterranean Torta 


1/2 cup sun-dried tomatoes (dry packed)
1 1/2 cup pine nuts, divided
12 tablespoons (1-1/2 sticks butter), softened, divided
2 packages (3 ounces each) cream cheese, softened
1/2 cup (4 ounces) crumbled feta cheese
1 cup fresh basil or parsley leaves
1 jar (7 ounces) roasted red peppers, drained and patted dry. 

In a small bowl cover sun-dried tomatoes with boiling water let stand
until softened, about 20 minutes. Line a 7 x 3-inch loaf pan with
plastic wrap; set aside. Finely chop 1/4 cap of the pine nuts; put in a
small bowl. Add remaining 1/4 cup whole pine nuts and 1 tablespoon of
the butter; mix until butter is well distributed. Press in an even layer
into prepared pan. In a bowl using an electric mixer beat cream cheese
feta cheese and remaining 11 tablespoons butter until fluffy . Spread a
third of the cheese mixture over nuts. Drain and pat dry softened
tomatoes In a food processor or blender place tomatoes and basil leaves;
process until finely chopped, 30 to 60 seconds Spread over cheese
mixture; cover with even layers of half the remaining cheese mixture
then the red peppers and finally the remaining cheese mixture. Cover and
refrigerate until firm, about 3 hours. Unmold onto a serving plate;
serve with assorted crakers, if desired. 

Yield: 22 servings

Nutritional Information 

                                          Per serving
Calories                                     120
Total Fat                                    12 g 
Total Carbohydrate                            2 g
Protein                                       3 g
Vitamin A                                    20 %DV
Calcium                                       4 mg

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Rockefeller Sauce



3/4 cup (1 1/2 sticks) butter, divided
3/4 cup chopped celery
3 tablespoons chopped shallots
1 pound fresh spinach, washed, drained, stems removed
1 cup lightly packed watercress, NOT chopped, stems removed
1 tablespoon EACH: anchovy paste, catsup
1 teaspoon EACH: red pepper sauce, pepper
1/4 cup Cognac


Melt 1/4 cup butter in large heavy skillet. Saut celery and shallots
until tender, about 5 minutes. Stir in spinach and watercress. Continue
sauteeing until spinach is limp, about 3 minutes. Remove from heat.
Place sauteed mixture in work bowl of food processor. Process until
almost smooth. Blend in anchovy paste, catsup, red pepper sauce and
pepper. Stir in Cognac. Beat in remaining 1/2 cup butter, one tablespoon
at a time. Refrigerate, covered, 1 to 2 hours to allow flavors to blend.
Use to top cold cooked shrimp or toss with hot cooked pasta. 

Yield: 1 1/2 cups
Serving Size = 1 tablespoon 

Nutritional Information 

                                          Per serving
Calories                                     60
Total Fat                                     6 g 
Total Carbohydrate                            1 g
Protein                                       1 g
Vitamin A                                    35 %DV
Calcium                                      25 mg

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SAVORY EGGPLANT-TOMATO BUTTER 


2 cups peeled and finely chopped eggplant
1/2 cup fineiy chopped onion
1/4 cup peeled, seeded and finely chopped plum tomatoes
1 tablespoon balsamic vinegar
1 1/2 teaspoons brown sugar
1/2 teaspoon minced garlic
1/2 teaspoon oregano leaves, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup (2 sticks) butter, softened

In a medium saucepan combine eggplant, onion, tomatoes, vinegar, brown
sugar, garlic, oregano, salt and black pepper. Cook over very low heat,
stirring frequently, until eggplant is brown and tender, 10 to 15
minutes; cool slightly. In a large bowl combine eggplant mixture with
butter until blended. Divide butter in half; place each half on a large
sheet of plastic wrap. Shape into logs, 1 inch in diameter; wrap
securely. Refrigerate until firm, about 1 hour. Use within a week or
freeze up to 3 months. Serve with grilled chicken and fish or toss with
pasta, rice and vegetables. 

YIELD: 2 cups
Serving: 1 tablespoon 

Nutritional Information 

                      per serving
Calories                50 
Total Fat                6 g
Total Carbohydrates      1 g
Protein                  0 g
Vitamin A                5 %DV
Calcium                  3 mg

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


HAM-ASPARAGUS BRUNCH BAKE 

2 tablespoons butter
3 tablespoons sliced green onion
1/2 pound fresh asparagus, cut into
1/2-inch pieces (1 1/2 cups)
6 eggs
1/3 cup milk
1 teaspoon dried mustard
1/4 teaspoon EACH: salt, pepper
2 cups chopped cooked ham
1 1/2 cups (6 oz.) shredded cheddar cheese 

Preheat oven to 350 degrees F. Melt butter in large heavy skillet. Cook
onion and asparagus over medium heat about 3 minutes. Stir together in
large mixing bowl eggs, milk, and seasonings. Place asparagus mixture
and ham in well-buttered baking dish. Pour egg mixture over all. Bake 20
minutes. Sprinkle dish with cheese and bake an additional 10 to 15
minutes. 

Yield: 10 servings
Serving Size: 1/2 cup 

Nutritional Information 

                      per serving
Calories                190
Total Fat                13 g
Total Carbohydrates       3 g
Protein                  15 g
Vitamin A                12 %DV
Calcium                 155 mg

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FLUFFY SPINACH AND POTATO BAKE 

4 large red potatoes
cut into 1 to 1 1/2-inch cubes
1 package (10 oz.) frozen chopped
spinach, thawed and squeezed dry
1 cup dairy sour cream
1 cup sma11 curd cottage cheese
1/4 cup sliced green onions with tops
2 eggs, slightly beaten
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat over to 350 degrees F. Place potatoes in large saucepan; cover
with water. Bring to boil. Simmer potatoes until tender, about 15
minutes Drain potatoes; mash in large mixing bowl. Stir in remaining
ingredients. Place in well-buttered 1 1/2-quart round baking dish. Bake
1 hour. Serve immediately. 

Yield: 12 servings
Serving Size: 1/2 cup 

Nutritional Information 

                      per serving
Calories                150 
Total Fat                 7 g
Total Carbohydrates      16 g
Protein                   7 g
Vitamin A                43 %DV
Calcium                  75 mg

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


Dijon Mustard Butter for Vegetables or Pasta

1/2 cup butter, softened
3 tablespoons chopped parsley
2 tablespoons finely chopped green onion with some of tops
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 clove garlic, crushed
Salt and freshly ground pepper to taste 

Combine all ingredients in small bowl. Shape butter into a log about 1
1/2-inches in diameter. Wrap in plastic wrap. Keep in refrigerator up
to one week or wrap in aluminum foil and freeze up to 1 month. Serve
over steamed vegetables such as asparagus, broccoli, cauliflower or use
as a basting sauce for broiled fish or poultry. 

Yield l /2 cup
Serving: 1 tablespoon 

Nutritional Information 

                      per serving
Calories                110 
Total Fat                12 g
Total Carbohydrates       1 g
Protein                   0 g
Vitamin A                10 %DV
Calcium                   7 mg

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


Honey Mustard Chicken Kabobs 

Honey Mustard Sauce:
3/4 cup (1 1/2 sticks butter) 
3 tablespoons EACH: honey, Dijon mustard 

Kabobs:

1 package (16 ounces) fresh, whole mushrooms (about 24) 
1 package (1 1/4 to 1 1/2 pounds) skinless, boneless chicken breasts,
  cut into 1 1/2-inch pieces
2 large red peppers, cut into 1 1/2-inch pieces (about 24) 
1 medium pineapple, cut into 1 1/2-inch chunks (about 24) 
3 medium zucchini, sliced about 3/4-inch thick (about 24) 

For sauce, melt butter in small heavy saucepan. Whisk in honey and
mustard. Reserve about 1/2 cup of sauce in a serving container. Set
aside. For kabobs, thread long metal skewers with mushroom, 2-3 pieces
of chicken, red pepper, pineapple and zucchini. Repeat once. Brush
kabobs with remaining sauce in saucepan. Grill 6 inches above medium
indirect heat for 7 to 10 minutes. Turn and baste with additional sauce
from saucepan. Discard any leftover sauce from saucepan. Continue
cooking until chicken is tender and no longer pink. Pass reserved sauce
to spoon over hot kabobs. 

Yield: 12 kabobs
Serving Size = 2 kabobs 

Nutritional Information 

                                          Per serving
Calories                                     380
Total Fat                                     22 g 
Total Carbohydrate                            26 g
Protein                                       23 g
Vitamin A                                     50 %DV
Calcium                                        4 mg


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

Chocolate Chip Cookie Bars 

1 cup (2 sticks) butter, softened
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 cups all-purpose flour
1 1/2 cups chocolate chips
1 cup chopped walnuts, divided 

Preheat oven to 375 degrees F. Beat butter, sugar, vanilla and salt in
large mixing bowl until light and fluffy. Gradually add flour; mix well.
(Dough will be stiff.) Stir in chocolate chips and 3/4 cup of walnuts.
Press dough onto bottom of 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
Gently press remaining 1/4 cup walnuts onto surface. Bake 20 to 25
minutes or until lightly browned. Cool completely in pan or wire rack.
To serve, cut into bars. 

Yield: 48 bars 
Serving: 1 bar 

Nutritional Information 

                      per serving
Calories                 150 
Total Fat                 10 g
Total Carbohydrates       15 g
Protein                    2 g
Vitamin A                  4 %DV 
Calcium                    8 mg

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


Lacy Batty Cakes 



3/4 cup white cornmeal
1/2 teaspoon EACH: baking powder, baking soda and salt
1 egg
1 cup buttermilk
1/4 cup (1/2 stick) butter, melted 

Stir together in small mixing bowl cornmeal, baking powder, soda, and
salt. Whisk egg in large mixing bowl. Stir in buttermilk and butter. Add
cornmeal mixture, stirring until smooth. Preheat griddle to 400 degrees
F. Lightly butter griddle. Use 1 tablespoon batter for each batty cake.
Cook 2 to 3 minutes until cakes begin to bubble and bottoms are golden.
Turn and bake 2 to 3 minutes longer. Serve hot with Kentucky Derby
Turkey Hash. 

Yield: 32 batty cakes 
Serving: 4 batty cakes 

Nutritional Information 

                      per serving
Calories                110 
Total Fat                 7 g
Total Carbohydrates      10 g
Protein                   3 g
Vitamin A                 5 %DV 
Calcium                  50 mg

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KENTUCKY DERBY HASH 

6 tablespoons butter
1 1/2 cups chopped onion
1/3 cup chopped red pepper
1 package (8 ounces) fresh mushrooms, thinly sliced
1/4 cup all purpose flour
1 tablspoon instant chicken bouillon
2 1/2 cups 2% milk
1 tablespoon Worcestershire sauce
3 cups diced cooked turkey
1/4 cup finely chopped fresh parsley 

Melt butter in large heavy skillet. Cook onion and pepper over medium
heat until tender about 5 minutes, stirring occasionally. Add mushrooms.
Cook 5 minutes longer. Remove pan from heat. Stir in flour and bouillon.
Gradually stir in milk and Worcestershire sauce. Retum to heat. Bring to
boil, stirring constantly. Continue cooking over medium heat for 1
minute. Stir in turkey and parsley continuing cooking until thoroughly
heated. Serve over Lacy Batty Cakes. 

Yield: 8 servings
Serving Size: about 2/3 cups 

Nutritional Information 

                      per serving
Calories                 320 
Total Fat                 17 g
Total Carbohydrates       15 g
Protein                   26 g
Vitamin A                 22 %DV
Calcium                  160 mg

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LOUISVILLE PIE 


Crust:

1 1/4 cups all-purpose flour
2 teaspoons granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold butter
3 to 4 tablespoons cold water


Fillinq:

3 eggs
3/4 cup granulated sugar
1 cup dark corn syrup
1/4 cup (1/2 stick) butter, melted and cooled
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups chopped pecans or walnuts
2/3 cup semisweet chocolate chips or semisweet or
bittersweet chocolate bar, chopped (3 ounces)
1 cup whipping cream
1 1/2 tablespoons confectioners' sugar 

For crust, combine flour, granulated sugar and salt in medium bowl. Cut
in butter with a pastry blender or two knives until the size of small
peas. Add water 1 tablespoon at a time until dough holds together when
pressed. Shape dough into disc, wrap in plastic wrap. Chill 30 minutes
or until almost firm. 

Preheat oven to 350 degrees F. Roll out dough on lightly floured surface
to 13-inch circle, about 1/8-inch thick. Transter to 9-inch pie plate.
Trim edges; turn edges under and flute by pinching to form a decorative
edge. Beat eggs in large bowl. Beat in granulated sugar, corn syrup,
butter, vanilla and salt. Stir in nuts and chocolate. Bake about 55
minutes or until filling is puffed and crust is golden brown. Let cool
on wire rack. Whip cream with confectioners' sugar until soft peaks
form. Serve pie with whipped cream. 

NOTE: A 9-inch prepared pie crust also may be used. 

Yield: 1 9-inch pie
Servings: 8 slices 

Nutritional Information 

                      per serving
Calories                720 
Total Fat                45 g
Total Carbohydrates      76 g
Protein                   6 g
Vitamin A                16 %DV 
Calcium                  45 mg

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Marilyn's Hot Artichoke Spread 

1/4 cup (1/2 stick) butter, softened
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) Parmesan cheese
1 can (14 ounces) artichoke hearts, drained, chopped
1/3 cup chopped sun-dried tomatoes (packed in oil, drained)
2 cloves garlic, minced
1/2 teaspoon oregano 

Preheat oven to 350 degrees. Stir together ingredients in large mixing
bowl. Spoon into 9-inch pie plate or 2-cup casserole. Bake 20 to 25
minutes or until lightly browned. Serve with toasted French bread slices
or crackers. 

Yield: 25 servings
Serving Size: about 2 tablespoons spread 

Nutritional Information 

                      per serving
Calories                 80 
Total Fat                 7 g
Total Carbohydrates       2 g
Protein                   3 g
Vitamin A                 5 %DV 
Calcium                  80 mg

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

CREAMY HERBED POTATOES 

6 tablespoons butter
6 tablespoons flour
1/4 cup freshly snipped chives OR green onions
2 teaspoons crushed rosemary 
1/2 teaspoon EACH: salt and pepper
1 quart light cream 0R half-and-half
2 pounds (between 6 or 8) all-purpose potatoes,
peeled and thinly sliced
1/2 large Spanish onion, peeled
and thinly sliced
1/2 cup grated Parmesan cheese

Preheat over to 350 degrees F. Melt buter in 3-quart heavy saucepan.
Stir in flour, herbs and seasonings. Remove from heat. Gradually stir in
cream. Bring to boil over medium heat, stirring frequently, Boil and
stir 1 minute; set aside. Layer half the potatoes in well-buttered,
3-quart rectangular baking dish. Cover with half EACH of the onions,
cheese and sauce. Repeat layers. Bake 55 to 60 minutes or until potatoes
are tender. 

Yield: 12 servings
Serving Size: 1/2 cup 

Nutritional Information 

                      per serving
Calories                300 
Total Fat                23 g
Total Carbohydrates      19 g
Protein                   6 g
Vitamin A                17 %DV 
Calcium                 140 mg

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


CREAM OF ASPARAGUS SOUP 

2 large leeks
2 tablespoons butter
4 cups ready-to-serve chicken broth
2 medium potatoes, peeled and diced
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound asparagus
1/2 cup whipping cream 

Trim the roots and the leaves from leeks, leaving only the white and
about 2 inches of the green sections. Rinse well: split lengthwise and
slice crosswise about 1/2-inch thick. Saut leeks in butter in Dutch
oven over low heat about 10 minutes or until softened. Stir in chicken
broth, potatoes, salt and pepper. Bring to a boil over high heat.
Meanwhile trim off tips (about 1 1/2 inches) from asparagus: reserve for
garnish. Trim off woody stem ends: discard. Chop remaining asparagus
into 1- inch pieces. Add to boiling soup. Reduce heat and simmer,
uncovered, about 10 minutes or until vegetables are tender. Transfer
soup to work bowl of food processor or blender: process until pureed.
Retun soup to clean saucepan. Stir in cream: heat through. Garnish each
serving with asparagus tips. 

To prepare asparagus for garnish, bring salted water to boil in a small
saucepan. Add reserved asparagus tips: cook about 3 to 5 minutes or
until just tender: drain well. 

Yield: 6 cups
Serving: 6 ounces 

Nutritional Information 

                       per serving
Calories                 200 
Total Fat                 12 g
Total Carbohydrates       17 g
Protein                    7 g
Vitamin A                  6 %DV 
Calcium                   65 mg

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


Roast Chicken with Herbed Butter

1 roasting chicken (about 3 1/2 lbs.)
salt and pepper
2 fresh rosemary sprigs (or 1/2 tsp. dried crushed rosemary)
1 carrot, cut into thirds
1 medium onion, quartered
2 1/4 cups chicken stock 

Rosemary Butter:
6 tablespoons unsalted butter, softened
1 teaspoon finely chopped garlic
1 1/2 tablespoons chopped shallots
Rosemary sprigs, if desired
1/2 teaspoon salt
Freshly ground pepper
1 teaspoon dried rosemary, crushed 

Combine butter, garlic, shallots. 1 teaspoon dried rosemary, 1/2
teaspoon salt and a sprinkling of pepper in small bowl: mix to blend
well. (Butter can be prepared a day ahead. Cover and refrigerate. Bring
to room temperature 30 minutes before using.) 

Preheat oven to 375 degrees. Clean chicken: rub cavity with salt and
pepper. Place rosemary sprigs, carrot and onion pieces in cavity. Place
chicken, breast side up, on rack in open roasting pan. Rub chicken with
1 tablespoon herbed butter. Place pan on center shelf of oven. Roast
chicken, basting every 20 minutes with 1/4 cup chicken stock and rubbing
with 1/2 tablespoon herbed butter. Chicken will be fully cooked when
golden brown and juices run clear when flesh is pierced with knife,
about 1 1/2 hours. Thermometer inserted in thigh should register 175 to
180 degrees. 

Remove chicken from roasting pan. Place pan with drippings over
medium-high heat: add remaining chicken stock (You should have 1 to 1
1/4 cups stock left.) Cook and stir 5 minutes or until reduced slightly.
Whisk in remaining butter (about 2 tablespoons). Add salt and pepper as
needed (If sauce is too salty, add a little water and cook a few minutes
to thicken.) 

To serve, arrange chicken on platter and drizzle with sauce. Garnish
with fresh rosemary sprigs. 

Yield: 4 servings
Serving Size: 1 piece 

Nutritional Information 

                      per serving
Calories                650 
Total Fat                45 g
Total Carbohydrates       6 g
Protein                  50 g
Calcium                  50 mg

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

Glazed Carrots

1 1/2 cups water
1/2 cup sugar
1/4 cup (1/2 stick ) butter
2 pounds peeled baby carrots
Salt and peper 

Place water, sugar and butter in large saucepan. Cook and stir over high
heat: bring to boil. Add carrots: reduce heat to medium. Cook, covered
10 to 15 minutes or until tender. Uncover and increase heat to high:
cook until liquid reduces to a glaze, stirring constantly. Season with
salt and pepper. Serve immediately. 

Yield: 8 servings 

Nutritional Information 

                      per serving
Calories                150 
Total Fat                 6 g
Total Carbohydrates      24 g
Protein                   1 g
Vitamin A                64 %DV 
Calcium                  33 mg

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


Lattice-Crust Turkey Pot Pies

2 cans (13 3/4 ounces ea.) ready-to-serve chicken broth
Water
1 fresh skinless and boneless turkey breast (about 1 1/3 pounds)
3 tablespoons butter, divided
1 package (10 ounces) frozen pearl onions, thawed and drained
1/2 teaspoon sugar
1/4 cup all-purpose flour
2 1/2 cups milk
1/2 teaspoon dried marjoram, crushed
1 package (10 ounces) frozen petite peas, thawed and drained
2 cups julienne-cut raw, peeled carrots
Pie crust pastry for single-crust pie
1 egg beaten with 1 tablespoon water


Heat chicken broth and 1 cup water in Dutch oven over high heat; bring
to a boil. Add turkey and, if necessary, more water to cover. Reduce
heat to low; simmer, uncovered, about 25 to 30 minutes (about 25 minutes
per pound) or until turkey is cooked through. Remove turkey from broth.
Let stand just until cool enough to handle. Cut into cubes; set aside.
Skim and discard fat from broth. Strain broth; measure 1 cup for sauce
(reserve remainder for another use). Heat 1 tablespoon butter in large
saucepan over medium-high heat until butter is melted. Add onions and
sugar; reduce heat to medium and saut 3 minutes. Remove onions; stir
remaining 2 tablespoons butter and flour into saucepan. Cook 1 to 2
minutes or until mixture is bubbly and slightly golden. stirring
constantly. Whisk in milk and reserved 1 cup broth; cook until
thickened, stirring constantly. Season with marjoram, salt and pepper.
Stir in cubed turkey, onions, peas and carrots. Remove from heat. 

Preheat oven to 400 degrees. Divide turkey mixture among six 2-cup
baking dishes or ramekins. Using a pastry wheel or knife, cut pie pastry
into strips. Brush rim of each ramekin lightly with egg mixture. Arrange
pastry strips decoratively on top of turkey mixture; press to adhere
around edges. Bake 10 minutes. Reduce oven temperature to 350 degrees F;
bake 25 minutes or until filling is bubbling and crusts are golden. 

Yield: 6 servings
Serving Size: 1 piece 

Nutritional Information 

                      per serving
Calories                 500 
Total Fat                20 g
Total Carbohydrates      35 g
Protein                  35 g
Calcium                 180 mg

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


Broccoli Parmesan 

1 bag (16 ounces) Broccoli Cuts
2 tablespoons butter, melted
1 teaspoon Parmesan cheese
1 teaspoon chopped parsley 

Cook broccoli according to package directions. In separate bowl, combine
butter, cheese and parsley; mix well. Drain broccoli; place in serving
bowl. Add butter mixture; toss to coat evenly. Serve immediately. 

Serving Size: 4 

Nutritional Information 

                      per serving
Calories                 80 
Total Fat                 6 g
Total Carbohydrates       5 g
Protein                   3 g
Vitamin A                52 %DV 
Calcium                  70 mg

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

Mary Bergin's Browned Butter Toffee Tart

Browned Butter Filling:
2 eggs
3/4 cup granulated sugar
6 tablespoons all-purpose flour
1/2 cup (1 stick) butter
1 1/2 teaspoons vanilla
3/4 cup chocolate covered toffee, chopped 

Pate Sucree (Sweet Pastry Crust)
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1/2 cup (1 stick) cold butter, cut into pieces
1 egg yolk
2 tablespoons water 

Make Pate Sucree. Place flour, sugar and butter in food processor fitted
with steel blade. Process until mixture resembles fine meal. In a small
bowl, whisk together egg yolk and water. Add to butter mixture. Process
until dough just holds together. If dough appears dry, add a little more
water. (To mix by hand, combine dry ingredients in medium bowl. Using a
pastry blender or two table knives, cut in butter until mixture
resembles coarse meal. Add liquid ingredients with fork and stir until
dough leaves sides of bowl.) 

Flatten dough into a circle. Wrap in plastic wrap. Refrigerate 1 hour.
On lightly floured board, roll out pastry to an 11-inch circle. Transfer
dough to a 9 or 9 1/2-inch tart pan. Trim edges and refrigerate 30
minutes. 

Make Brown Butter Filling. Heat oven to 350 degrees. In a medium mixing
bowl, whisk together eggs and sugar, then whisk into flour. In a 10-inch
skillet heat the butter over medium heat. Continue cooking until butter
has turned a golden brown color, stirring occasionally. Be careful that
butter does not burn. Whisk butter and vanilla into egg mixture until
smooth. 

Place tart shell on baking sheet. Pour in filling and spread evenly.
Sprinkle with chopped toffee. Bake until top is deep golden brown and
firm to touch, 30 minutes. Cool on wire rack. Serve slightly warm or at
room temperature. 

Yield: 8 to 10 9-inch tarts
Serving: 1 tart 

Nutritional Information 

                      per serving
Calories                 530 
Total Fat                33 g
Total Carbohydrates      55 g
Protein                   5 g
Vitamin A                20 %DV 
Calcium                  30 mg

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


Mary Bergin's Macadamia Nut Butter Cookies

1 cup (2 sticks) butter, softened
1/4 cup granulated sugar
3 tablespoons honey
1 egg yolk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour, sifted
1/2 cup roasted coarsely chopped macadamia nuts 

In large mixer bowl, beat butter and sugar on medium speed until light
and fluffy. Beat in honey, egg yolk and vanilla. Stir in flour and nuts.
Form dough into a log about 12-inches long and 1 1/2-inches wide. Wrap
in plastic wrap and refrigerate 2 to 3 hours or until firm. 

Heat oven to 350 degrees. Line cookie sheet with parchment paper. Slice
cookie dough into 1/4-inch slices. Place 1-inch apart on cookie sheet.
Bake until cookies feel firm to the touch and edges are golden, 8 to 10
minutes. Cool on cookie sheet 2 minutes. Remove cookies to cooling rack.
Store cookies in airtight container. 

Yield: about 3 1/2 dozen cookies
Serving Size: 1 cookie 

Nutritional Information 

                      per serving
Calories                  80 
Total Fat                 6 g
Total Carbohydrates       7 g
Protein                   1 g
Vitamin A                29 %DV 
Calcium                   4 mg

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


Mary Bergin's Individual Chocolate Truffle Cake


Truffles:
4 ounces bittersweet chocolate, chopped
3 tablespoons whipping cream
2 tablespoons butter
2 tablespoons orange liqueur or orange juice 

Chocolate Cake:
5 ounces bittersweet chocolate, chopped
10 tablespoons butter, cut into small pieces
3 eggs
3 egg yolks
1/2 cup granulated sugar
5 tablespoons all-purpose flour
Whipped cream and cocoa for garnish 

Make Truffles: Combine chocolate and cream in small heat-proof bowl.
Place bowl over pan of simmering water and allow chocolate to melt.
Remove from heat. Make sure butter is melted before refrigerating. Stir
in butter and liqueur. Refrigerate until mixture is firm, about 45
minutes. 

Form truffle mixture into six 1 1/4-inch balls. Return to refrigerator. 

Make Chocolate Cake. Heat oven to 350 degrees. Combine chocolate and
butter in medium heat-proof bowl. Place bowl over pan of simmering water
and allow chocolate to melt. Stir until smooth. Meanwhile in large mixer
bowl, beat eggs, egg yolks and sugar on high speed until thick and pale
lemon color, about 5 minutes. Add chocolate mixture, beating on low
speed until combined. Fold in flour. Spoon about 1 tablespoon batter
into each of six buttered, 3 1/2-inch jumbo muffin cups. Place one
truffle in each cup. Fill 3/4ths full with batter. Bake until edges
begin to pull away from edges of each cake, about 12 to 14 minutes.
Remove from oven. Let stand 15 minutes. Carefully loosen edges of each
cake. Carefully invert onto serving plate. Garnish each serving with
whipped cream and a dusting of cocoa. 

Yield: 6 cakes. Serving Size: 1 cake 

Nutritional Information
                      per serving
Calories                610 
Total Fat                48 g
Total Carbohydrates      45 g
Protein                   9 g
Vitamin A                25 %DV 
Calcium                   6 mg

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


Jeff Blank's Boiled Shrimp with Spicy Herb Butter

1 cup (2 sticks) butter
1/4 cup lemon juice
2 tablespoons finely chopped garlic
1 tablespoon cracked black pepper
1 tablespoon paprika
3 tablespoons chopped fresh rosemary leaves
1 bay leaf
1 1/2 teaspoons dried oregano
3/4 teaspoon dried basil
1/2 teaspoon salt
3/4 teaspoon ground red pepper
2 to 2 1/2 pounds extra large or jumbo fresh shrimp, shelled and deveined 

In medium saucepan combine butter and all ingredients except shrimp and
heat until butter is melted. Cook over low heat 10 minutes. Remove bay
leaf and discard. 

To cook shrimp, heat a large saucepan of salted water to boiling. Add
shrimp and cook 3 minutes. Drain well. Place shrimp in serving dish and
top with butter sauce. 

Yield: 6 servings
Serving Size: 1/6 of recipe 

Nutritional Information 

                      per serving
Calories                410 
Total Fat                33 g
Total Carbohydrates       5 g
Protein                  24 g
Vitamin A                45 %DV 
Calcium                 100 mg

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

Jeff Blank's Cherry Pecan Carrot Layer Cake

3/4 cup (1 1/2 sticks) butter, softened 
1 1/2 cups granulated sugar 
3 eggs 
1 cup diced fresh or canned mango* 
1/4 cup mango or orange juice
2 cups shredded, pared, carrots 
2 cups all-purpose flour 
2 teaspoons baking soda 
2 teaspoons ground cinnamon 
2 teaspoons ground ginger 
1 teaspoon ground nutmeg 
1/2 teaspoon salt 
1 cup dried cherries 
1 cup chopped pecans 

*1 large mango will give you 1 cup of diced fruit. Sliced mangos in
juice are available at many supermarkets in the produce section. 

Cherry Frosting:
1/3 cup dried cherries, finely chopped
1/3 cup whipping cream
3/4 cup (1 1/2 sticks) butter, softened
6 ounces cream cheese, softened
1 tablespoon rum or orange juice
1 1/2 teaspoon vanilla extract
5 cups confectioners sugar, sifted 

Heat oven to 350 degrees. Butter and flour two 9-inch cake pans. In
large mixer bowl, cream butter and sugar until light and fluffy. Add
eggs, one at time; beat well. Add mangoes and mango juice. Beat until
light and fluffy. Add eggs, one at a time; beat well. Add mangoes and
mango juice. Beat until combined. In another bowl, combine flour and dry
ingredients. Add to creamed butter mixture and mix well. Stir in
cherries and pecans. Divide batter between the two cake pans. Bake until
wooden pick inserted in center comes out clean, 35 to 40 minutes. Remove
cakes from oven; let cool 10 minutes. Loosen edges of cake and invert
onto cooling racks. Cool completely. 

Make Cherry Frosting. In small saucepan, heat cream and cherries over
medium heat until cherries are very soft, about 3 minutes. Cool mixture
5 minutes. Stir in vanilla and rum. Cool in refrigerator about 15
minutes. In large mixer bowl, cream butter and cream cheese until light.
Beat in cooled cherry mixture. Gradually beat in sugar until creamy.
Place one layer of cake on serving plate. Spread with frosting. Top with
second cake layer and frost tip and sides of cake. 

Yield: 1 (9-inch) layer cake
Serving Size: 1/10 of cake 

Nutritional Information 

                      per serving
Calories                930 
Total Fat                46 g
Total Carbohydrates     127 g
Protein                   8 g
Vitamin A               170 %DV 
Calcium                  70 mg

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

Ann Cooper's Maple Glazed Pork Chops with Bourbon Buttered Apple Slices

6 bone-in pork loin chops, about 1-inch thick
salt and freshly ground pepper
1 tablespoon butter
3 tablespoons maple syrup 

Bourbon Buttered Apple Slices
1/2 cup butter
2 large golden delicious apples, peeled, sliced 1/4-inch thick
3 tablespoons chopped shallots
3 tablespoons bourbon or apple cider
2 tablespoons maple syrup
1/2 cup apple cider
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves 

Heat oven to 350 degrees. Season pork chops with salt and pepper. In a
large skillet heat 1 tablespoon butter over medium heat until hot but
not browned. Brown pork chops on each side. Add maple syrup and coat
lightly. Transfer meat to baking dish. Bake until tender, about 20 to 25
minutes. 

Make Bourbon Buttered Apple Slices. Heat 1/4 cup of the butter in large
skillet. Add apples and shallots and cook over medium heat until apples
are tender, about 8 to 10 minutes. Add Bourbon and cook 2 minutes. Add
maple syrup; cook 1 minute. Add cider and cook over medium-high heat
until most of liquid has evaporated. Reduce heat and stir in remaining
butter, 1 tablespoon at a time. Stir in sage, nutmeg and cloves. Serve
over pork chops. 

Yield: 6 servings
Serving Size: 1 pork chop 

Nutritional Information 

                      per serving
Calories                 410 
Total Fat                25 g
Total Carbohydrates      20 g
Protein                  24 g
Vitamin A                17 %DV 
Calcium                  45 mg

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


Ann Cooper's Butternut Squash Bourbon Soup with Ginger Butter

1/4 cup butter
2 pounds butternut squash, peeled, seeded, cut into 1-inch chunks
3/4 cup chopped onions
3/4 cup chopped celery
1/4 cup bourbon or apple juice
6 cups chicken broth
1 1/2 teaspoons vanilla extract

Ginger Butter
1/4 cup butter, softened
1 tablespoon grated fresh ginger
1 tablespoon bourbon, optional
1 teaspoon maple syrup
1/2 teaspoon ground ginger 

Heat butter in large saucepan until hot. Add vegetables and cook over
medium heat, stirring occasionally for 5 minutes. Add bourbon to pan;
cook 30 seconds. Add chicken broth. Heat to boiling. Reduce heat and
simmer, covered, until squash is tender, about 25 minutes. Remove from
heat. Add vanilla. Puree mixture in blender or food processor, half at a
time. Serve in individual bowls with a small dollop of Ginger Butter. 

Make Ginger Butter. Heat 1 tablespoon of the butter in small skillet
over medium heat. Add grated ginger. Cook 30 seconds. Stir in bourbon,
maple syrup and ground ginger. Cook and stir about 30 seconds longer.
Remove from heat. Let cool several minutes. Combine remaining butter and
ginger mixture in small bowl until smooth. 

Soup yield: 8 servings of 1 cup each
Ginger Butter makes 1/4 cup or 1/2 tbl. per serving 

Nutritional Information
                      per serving
Calories                180 
Total Fat                12 g
Total Carbohydrates       7 g
Protein                   6 g
Vitamin A               160 %DV 
Calcium                  70 mg

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

Ann Cooper's Apple Pancakes with Maple Pecan Butter

Apple Pancakes:
2 eggs
2 cups buttermilk
1/4 cup (1/2 stick) butter, melted
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups chopped, peeled, tart red apples 

Maple Pecan Butter:
1 cup (2 sticks) butter, softened
3/4 cup chopped pecans
1/2 cup maple syrup 

Make Maple Pecan Butter. In small mixer bowl, beat butter on medium
speed until light. Add pecans; mix well. Gradually beat in syrup. Set
aside while making pancakes. 

For Apple Pancakes: In medium bowl lightly beat eggs with wire whisk.
Add buttermilk and melted butter and whisk until smooth. Add dry
ingredients and mix only until moistened. Stir in apples. 

Heat large non-stick griddle or skillet until hot. Melt a little of the
butter on griddle until bubbly but not brown. For each pancake, spoon
about 1/4 cup batter onto griddle. Cook until bubbles form and edges are
cooked. Turn and cook until second side is golden. Keep pancakes warm on
platter in 200 degree oven while preparing remaining batter. Serve warm
with Maple Pecan Butter. 

Yield: 16 to 18 (4-inch) pancakes. 

Serving Size: 1 pancake 

Nutritional Information
                      per serving
Calories                280 
Total Fat                19 g
Total Carbohydrates      23 g
Protein                   4 g
Vitamin A                10 %DV 
Calcium                  82 mg


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Fresh Fruit with Passion Fruit Butter

1/4 cup fresh passion fruit juice*
3/4 cup orange juice
1 tablespoon sugar
1/2 cup (or 1 stick) softened butter
5 cups fresh fruit such as raspberries, sliced kiwi, peaches
Fresh mint sprigs for garnish 

Combine juices and sugar in medium non-aluminum sauce pan. Heat to
boiling. Reduce heat to medium high for about 10 to 15 minutes or until
only 1/2 cup of the mixture remains. Remove from heat. Slowly whisk
butter in small amounts until all of the butter is incorporated. Set
mixture aside over low heat. 

Arrange fruit in six stemmed dessert dishes, then drizzle with warm
butter mixture. Garnish with fresh mint. Makes six servings. 

*Note: Six passion fruits will yield approximately 1/4 cup juice. Cut
ripe passion fruit in half. Scoop out fruit and place in strainer. Press
juice from fruit. If desired, non-frozen mango, cranberry or orange
juice can be substituted for passion fruit juice. If using orange juice,
omit sugar from recipe. 

Nutritional Information: Available upon request 

recipe by Gale Gand


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Coconut Oatmeal Cake


Cake:
1 cup rolled oats* 
1 1/4 cups boiling water
1/2 cup (or 1 stick) butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 

Topping:
6 tablespoons butter, softened
2/3 cup packed light brown sugar
1/4 cup half-and-half
2/3 cup chopped pecans or walnuts
1 cup flaked coconut 

Heat oven to 350 degrees and butter a 13 x 9 x 2-inch baking pan. 

Place oats in medium bowl. Add boiling water; let stand for 20 minutes
and drain off water. Sift together the all-purpose flour, baking soda,
salt, ground cinnamon, and nutmeg and reserve. 

Mix butter and both sugars until light and creamy, about four minutes.
Add eggs and vanilla. Beat until creamy, about one minute. Beat in
rolled oats and sifted dry ingredients until well mixed. 

Spread batter evenly in the prepared pan. Bake until wooden pick
inserted in center comes out clean, 25 to 30 minutes. Remove cake from
oven and cool in cake pan. 

For topping, mix butter and sugar until light and creamy, about four
minutes. Stir in remaining ingredients. Spread on cake. Broil in oven
until golden brown, about one minute. 

Makes 12 servings. 

*Note: Quick cooking oats can be substituted for regular rolled oats.
Nutritional Information: Available upon request. 

recipe by Gale Gand

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