Peppered Herb Cheese Ball

Ingredients

• 3 tablespoons snipped fresh chives
• 3 tablespoons snipped fresh basil
• 2 tablespoons snipped fresh parsley
• 1 8-ounce package cream cheese, softened
• 4 ounces goat cheese
• 1/4 to 1/2 teaspoon cracked black pepper
• 1 clove garlic, minced
• Assorted crackers

Directions

1. In a shallow dish combine 1 tablespoon of the chives, 1 tablespoon of the basil, and the parsley; set aside. In a medium bowl beat cream cheese and goat cheese with an electric mixer on medium speed until smooth. Beat in remaining 2 tablespoons chives, remaining 2 tablespoons basil, the pepper, and garlic. Form into a ball.

2. Roll ball in herb mixture. Wrap and chill cheese ball for 4 to 24 hours.

3. Makes twelve 2-tablespoon servings

4. Dried Beef Cheese Ball: Prepare as above, except omit basil and parsley. Beat 2 ounces chopped dried beef, 3 tablespoons snipped fresh chives, and 1 teaspoon caraway seeds into cheese mixture. Serve with crisp rye crackers or party rye bread.

5. Italian Cheese Ball: Prepare as above, except substitute fontina cheese for the goat cheese and beat 2 ounces hard salami and 2 tablespoons finely chopped roasted red sweet pepper into the cheese mixture. Serve with water crackers or baguette slices.
Per serving: 121 cal., 5 g total fat (6 g sat. fat), 36 mg chol., 220 mg sodium, 1 g carbo., 0 g dietary fiber, 5 g protein. Daily Values: 9% vit. A, 10% vit. C, 7% calcium, 2% iron. Exchanges: 1/2 High-Fat Meat, 11/2 Fat

Pumpkin Swirl Cheesecake

Ingredients

• 3/4 cup finely crushed graham crackers
• 2 tablespoons butter, melted
• 1 8-ounce package reduced-fat cream cheese (Neufchatel)
• 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
• 1/2 cup fat-free milk
• 2 teaspoons vanilla
• 1/2 teaspoon finely shredded orange peel
• 2 8-ounce packages fat-free cream cheese
• 1 15-ounce can pumpkin
• 1 teaspoon pumpkin pie spice
• 1 envelope unflavored gelatin
• 1/4 cup orange juice

Directions

1. For crust: In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.

2. For filling: In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.

3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.

4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.

*Sugar Substitute: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions: Prepare as directed through Step 5. Cover and chill for up to 24 hours. Serve as directed in Step 6.

Broiled Lobster Tails with Garlic-Chili Butter

Ingredients

• 4 8-ounce fresh or frozen lobster tails
• 1 teaspoon finely shredded orange peel
• 1/2 teaspoon chili powder
• 1 clove garlic, minced
• 1/4 cup butter
• Clarified Butter (optional)

Directions

1. Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails by cutting through the center of the hard top shells and meat. Spread the halves of tails apart. Place lobster tails, meat side up, on the unheated rack of a broiler pan.

2. In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat.

3. Broil 4 inches from heat for 12 to 14 minutes or until lobster meat is opaque. If desired, serve with Clarified Butter.

4. Makes 4 lobster tails

Picadillo

Ingredients

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 medium tomatoes
• 1 medium apple
• 1/3 cup raisins
• 2 tablespoons thinly sliced, pimiento-stuffed olives
• 1 tablespoon chopped, pickled jalapeno pepper
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1/4 cup toasted slivered almonds

Directions

1. In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, peel and chop tomatoes. Peel, core, and chop apple. Stir tomatoes, apple, raisins, olives, jalapeno pepper, vinegar, sugar, salt, cinnamon, cumin, and cloves into the beef mixture. Cook, covered, over low heat for 20 minutes. Stir in the toasted almonds. Cook, uncovered, for 2 minutes more. Serve it with large corn chips or tortilla chips or in taco shells or flour tortillas. Makes about 3 cups (24, 2-tablespoon servings).

Fruit Salsa

Ingredients

• 1 cup chopped papaya or mango
• 1 cup finely chopped fresh pineapple
• 1/4 cup finely slivered red onion
• 1/4 cup slivered yellow, orange, and/or green sweet pepper
• 3 tablespoons snipped fresh cilantro
• 1 teaspoon finely shredded lime or lemon peel
• 2 tablespoons lime or lemon juice
• 2 to 4 teaspoons finely chopped fresh jalapeno pepper*
• 1 teaspoon grated fresh ginger

Directions

In a medium bowl stir together the papaya or mango, pineapple, red onion, sweet pepper, cilantro, lime or lemon pel, lime or lemon juice, jalapeno, and ginger. Cover and chill salsa for 8 to 24 hours. Makes about 2-1/4 cups (17 2-tablespoon servings).

*Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with the peppers by covering your hands with plastic bags or plastic or rubber gloves. Be sure to wash hand thoroughly before touching your face or eyes.

Spanish-Style Chicken

Ingredients

• 1 3- to 3-1/2-pound broiler-fryer chicken, cut-up
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 tablespoons olive oil
• 1 28-ounce can whole Italian-style tomatoes, cut up
• 4 medium potatoes, cut into 1/2-inch pieces (4 cups)
• 1 medium onion, sliced (1/2 cup)
• 1/2 cup halved pitted ripe olives
• 1/2 cup dry red wine
• 2 tablespoons capers (optional)
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
• 2 cloves garlic, minced
• 1 tablespoon cold water
• 2 teaspoons cornstarch

Directions

1. Remove skin from chicken. In a large plastic bag combine flour, salt, and ground red pepper. Add chicken, a few pieces at a time; shake to coat. In a 4-quart Dutch oven heat oil. Cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly browned, turning to brown evenly.

2. Add undrained tomatoes, potatoes, onion, olives, wine, capers (if using), dried basil and dried oregano (if using), and garlic to Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 35 to 45 minutes or until chicken is tender and no longer pink. Remove chicken to a serving dish; cover and keep warm.

3. In a small bowl combine the water and cornstarch; add to potato mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in fresh basil and oregano (if using). Pour thickened mixture over chicken in dish. If desired, garnish with a sprig of fresh basil or oregano. Makes 6 servings.

Easy Chicken Liver Pate

Ingredients

• 3/4 cup chopped onion
• 1 large clove garlic, minced
• 2 tablespoons butter or margarine
• 1 pound chicken livers, drained
• 2 tablespoons cognac or brandy
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• Dash ground ginger
• French bread

Directions

Cook onion and garlic in butter or margarine in a large skillet until tender. Add chicken livers. Continue cooking over medium heat about 5 to 7 minutes or until livers are no longer pink inside, stirring occasionally. Carefully add the cognac; reduce heat. Simmer, uncovered, 2 minutes. Cool slightly. Transfer mixture to a blender container or food processor bowl.

Add salt, pepper, cloves, nutmeg, and ginger. Cover and blend or process mixture until smooth. Pack pate into a crock or bowl. Cover surface with plastic wrap and chill at least 6 hours.

To serve, allow pate to stand at room temperature for 20 minutes. Serve with French bread. Makes 16 servings.

Make-Ahead Tip: Prepare pate, cover, and chill in the refrigerator up to 1 day.

Whole Wheat Crostini with Dried Tomato Tapanade

Ingredients

• 3/4 cup water
• 1-1/2 teaspoons shortening
• 1-1/2 cups whole wheat flour
• 3/4 cup bread flour
• 2 teaspoons brown sugar
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast
• 2 teaspoons cornmeal
• 1 7-ounce jar dried tomatoes (oil pack), drained (3/4 cup)
• 1/2 of an 8-ounce tub cream cheese
• 1/2 cup pine nuts, toasted
• 1 2-1/4-ounce can sliced ripe olives, drained
• 1 tablespoon dried basil
• 2 cloves garlic
• 2 tablespoons water
• 1/3 cup water

Directions

1. Add the 3/4 cup plus 2 tablespoons water, shortening, whole wheat and bread flours, brown sugar, salt, and yeast to the bread machine pan according to manufacturer's directions for a 1-pound loaf. Select dough cycle.

2. When cycle is complete, remove dough from machine. Divide in half; cover and let rest 10 minutes. Grease a baking sheet; sprinkle with cornmeal.

3. Roll each half of dough on a lightly floured surface into a 12x8-inch rectangle. Starting at a long side, roll up rectangles jelly-roll style; pinch edges and ends closed. Place loaves, seam side down, on prepared baking sheet. Cover and let rise in a warm place for 30 to 35 minutes or until nearly double.

4. Using a sharp knife, make three or four slashes across the top of each loaf. Brush with water. Bake in a 375 degree F oven about 25 minutes or until lightly browned and bread sounds hollow when tapped. Cool on wire rack.

5. For Dried Tomato Tapanade, place dried tomatoes, cream cheese, pine nuts, olives, basil, garlic, and the 1/3 cup water in a food processor bowl; process until almost smooth, scraping down sides of bowl as necessary. Transfer to covered container. Cover and chill up to 1 week. Let stand at room temperature for 30 minutes before serving.

6. Cut each loaf of bread into 1/4-inch-thick slices. Place in a single layer on baking sheets. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until lightly browned. Spread each slice with about 1 teaspoon Dried Tomato Tapanade. Makes about 56 servings.

Make-Ahead Tip: Up to 1 week ahead, prepare the tapanade. Before serving, let tapanade stand at room temperature for 1 hour. Prepare and cool bread; wrap in foil and place in airtight container or plastic freezer bag. Seal, label, and freeze up to 1 week. Thaw 1 hour at room temperature before slicing.

Wheat Berry-Watercress Quiche

Ingredients

• 1 9-inch unbaked pastry shell
• 2 eggs
• 2 egg whites
• 1-1/2 cups milk
• 1 tablespoon Dijon-style mustard
• 1/2 cup coarsely chopped watercress leaves
• 1/4 cup sliced green onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2/3 cup cooked wheat berries*
• 1-1/2 cups shredded Swiss cheese (6 ounces)

Directions

1. Line the bottom of pastry shell with a double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil; bake 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 325 degrees F. In a bowl stir together eggs, egg whites, milk, mustard, watercress leaves, green onion, salt, and pepper.

2. Sprinkle cooked wheat berries in the bottom of pastry shell. Top with shredded Swiss cheese. Slowly pour egg mixture over wheat berry mixture. Bake in a 325 degree F. oven about 50 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand for 10 minutes. Makes 6 servings.

*To cook wheat berries, in a small saucepan bring 1 cup water and 1/3 cup uncooked wheat berries to a boil; reduce heat. Cover and simmer for 1 hour. Drain well on paper towels.

Make-Ahead Tip:Cook wheat berries up to 48 hours ahead; cover and chill until needed.

Sausage, Kale, and Bean Stew

Ingredients

• 1 pound bulk mild Italian sausage
• 12 ounces kale
• 2 tablespoons water
• 1 cup shiitake mushroom caps (1 3.2-oz. pkg.), sliced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper
• 3 cups Vegetarian Cassoulet beans
• 1 14 1/2-ounce can vegetable broth

Directions

Shape sausage into 1-inch balls. Arrange sausage balls in a single layer in a 12-inch nonstick skillet. Cook over medium heat until brown on all sides. Remove sausage from skillet and drain. Remove any fat left in skillet.

Meanwhile, remove center stalks from kale; discard stalks. Coarsely chop kale (should have about 16 cups). Add kale and water to skillet; cook, covered, for 10 minutes or until kale is just tender, stirring occasionally. Add mushrooms, garlic, salt, pepper, and red pepper. Cook, uncovered, over medium heat for 5 minutes more. Add sausage, Vegetarian Cassoule beans, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until kale is very tender.

Lamb Shanks with French Green Lentil and Sweet Potato Ragout

Ingredients

• 2 large onions, sliced 1/4-inch thick
• 2 cups sliced celery
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 8 lamb shanks (3/4 to 1 pound each)
• 3 cups chicken broth
• 1-1/2 cups dry red wine or reduced-sodium chicken broth
• 4 sprigs fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/3 cups dry French green lentils or other petite green lentils, rinsed and drained
• 1 28-ounce can diced tomatoes, undrained
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1 pound sweet potatoes or yams, peeled and cut into 1-inch chunks (about 3-1/2 cups)
• 2 teaspoons finely shredded orange peel
• Fresh rosemary sprigs (optional)

Directions

1. Cook onion, celery, and garlic in hot olive oil in an 8- or 10-quart Dutch oven or kettle until tender. Remove from Dutch oven; set aside.

2. Trim excess fat from lamb shanks. Add half of the shanks to the Dutch oven, and brown on all sides; remove. Repeat with remaining shanks. Carefully drain fat from Dutch oven. Return all shanks and cooked vegetables to the Dutch oven. Carefully add chicken broth, wine or reduced-sodium chicken broth, the four sprigs fresh rosemary, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for about 2 hours or until lamb is just tender.

3. Stir lentils into Dutch oven. Simmer, covered, for 20 minutes. Add tomatoes, sweet potatoes or yams, and orange peel. Simmer, uncovered, 15 to 20 minutes more or until lentils and sweet potatoes are tender. Remove rosemary stems from pot; discard. Skim fat from broth.

4. To serve, place a lamb shank in each of eight shallow pasta or soup bowls. Ladle ragout mixture into each. If desired, garnish with fresh rosemary sprigs. Makes 8 servings.

Make-Ahead Tip: Cool cooked lamb and ragout mixture for 1 hour. Divide mixture between two large refrigerator containers or 3-quart casseroles. Cover and chill in the refrigerator overnight. Remove any excess fat. Return to large Dutch oven and reheat over medium-low heat, stirring constantly.

Creme Brulee

Ingredients

• 2 cups half-and-half or light cream
• 5 egg yolks, slightly beaten
• 1/3 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/3 cup sugar
• Edible flower petals (optional)

Directions

1. Preheat oven to 325 degree F.

2. Heat half-and-half or light cream in a small heavy saucepan over medium-low heat just until bubbly. Combine slightly beaten egg yolks, 1/3 cup sugar, vanilla, and salt in a medium mixing bowl. Beat with a wire whisk or rotary beater just until combined. Slowly whisk or stir the hot cream into the egg mixture.

3. Place four ungreased 4-inch quiche dishes or oval or round tart pans without removable bottoms into a 13x9x2-inch baking pan. Set the pan on an oven rack in the preheated oven. Pour custard mixture evenly into the dishes. Pour very hot water into the baking pan around the dishes until water is halfway up the sides of the baking pan.

4. Bake for 18 to 24 minutes or until a knife inserted near the center of each dish comes out clean. Remove dishes from pan; let cool about 30 minutes. Cover, chill for 1 hour or up to 8 hours. Before serving, let the custards stand at room temperature for 20 minutes.

5. Place 1/3 cup sugar in a heavy 10-inch skillet. Heat skillet over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook until sugar is completely melted and golden (3 to 5 minutes more), stirring as needed.

6. Spoon melted sugar quickly over custards in a lacy pattern or in a solid piece. If melted sugar starts to harden in pan, return to heat, stirring until it melts. If it starts to form clumps, carefully stir in 1 to 2 teaspoons water. If desired, garnish custards with edible flower petals. Serve immediately. Makes 4 servings.

Grilled Steaks with Gorgonzola Butter

Ingredients

• 4 boneless beef top loin steaks, cut 1 inch thick (about 2 pounds total)
• 2 tablespoons crumbled Gorgonzola or blue cheese
• 2 tablespoons soft onion-garlic cream cheese
• 1 to 2 tablespoons butter, softened
• 1 tablespoon chopped pine nuts or walnuts, toasted
• Salt
• Thinly sliced fresh basil or chopped parsley

Directions

1. In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above pan. Place the steaks on the grill rack directly over the drip pan. Cover and grill steaks to desired doneness, turning once. (Allow 16 to 20 minutes for medium-rare doneness or 20 to 24 minutes for medium doneness.)

2. Meanwhile, for flavored butter, stir together Gorgonzola or blue cheese, cream cheese, butter, and nuts. Shape into 1-inch-diameter log. Wrap in plastic wrap; chill.

3. Season grilled steaks to taste with salt. Slice flavored butter into 8 slices. Place 1 to 2 slices of flavored butter on each steak. Sprinkle with basil or parsley. Makes 4 servings.

To Grill Directly: Grill the steaks on the grill rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness or 12 to 15 minutes for medium doneness.)

To Broil: Place steaks on the unheated rack of a broiler pan. Broil steaks 3 to 4 inches from heat to desired doneness, turning steaks over once. (Allow 10 to 12 minutes for medium-rare doneness or 16 to 20 minutes for medium doneness.)

Two-Bean Chili with Avocado

Ingredients

• 1 large onion, chopped
• 2 tsp. dried oregano, crushed
• 2 tsp. canola or olive oil
• 2 14.5-oz. cans diced tomatoes, undrained
• 1 15-oz. can black or kidney beans, rinsed and drained
• 1 15-oz. can pinto beans, rinsed and drained
• 1/2 cup salsa (preferably guajillo chile salsa)
• 1 medium ripe avocado, peeled, seeded, and diced
• 1/4 cup snipped fresh cilantro

Directions

1. In a large saucepan cook onion and oregano in hot oil over medium-high heat for 3 minutes, or until tender. Stir in undrained tomatoes, beans, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes. To serve, top with avocado and snipped cilantro. Makes 5-1/2 cups (4 to 5 servings).

Basil Scrambled Eggs with Cornbread Toast

Ingredients

• 1 8-oz. pkg. corn bread mix
• 1 cup shredded cheddar cheese
• 1/2 a 32-oz. pkg. frozen hash brown potatoes (about 3-1/2 cups)
• 6 eggs
• 1/3 cup milk, half-and-half, or light cream
• 1/4 tsp. salt
• Dash ground black pepper
• 1 Tbsp. butter or margarine
• 1/2 cup snipped fresh basil

Directions

1. Preheat oven to 400 degrees F. Prepare corn bread mix according to package directions, stirring 1/2 cup of the cheese into the batter. Spread batter in a greased 8 x 4-inch loaf pan. Bake 20 minutes or until corn bread is lightly browned and a wooden pick inserted near center comes out clean. Cool corn bread in pan on a wire rack for 10 minutes. Remove corn bread from pan; cool completely.

2. In a large skillet, prepare hash brown potatoes according to package directions. Sprinkle potatoes with remaining 1/2 cup cheese during last 2 minutes of cooking. Set aside; keep warm.

3. Preheat oven to 300 degrees F. Slice corn bread loaf into 8 slices (about 1-inch). Lay slices on a baking sheet. Place in oven to warm. Meanwhile, in a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk just until combined. In a large skillet melt butter over medium heat and pour in egg mixture. Cook over medium heat, without stirring, until eggs begin to set on the bottom and around the edge.

4. With a spatula or large spoon, lift and fold the partially cooked egg mixture to let the uncooked portion flow underneath. Cook over medium heat for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat immediately.

5. To serve, place 2 slices of corn bread on each of four plates. Divide scrambled eggs and hash browns among the plates. Sprinkle eggs and hash browns with fresh basil. Makes 4 servings.

Quiche

Ingredients

• 1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
• 4 eggs, lightly beaten
• 1-1/2 cups half-and-half, light cream, or milk
• 1/4 cup sliced green onions
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Dash ground nutmeg
• 3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
• 1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
• 1 tablespoon all-purpose flour

Directions

1. Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.

3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.

4. Lower Fat Quiche: Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.

Steamed Spinach

Ingredients

• 3 6-oz. bags prewashed fresh baby spinach or 2 10-oz. bags prewashed spinach
• 1 cup snipped fresh parsley, basil, cilantro or watercress
• 1/4 cup sherry vinegar or herb vinegar
• Salt and freshly ground black pepper
• Lemon wedges (optional)

Directions

1. In a large Dutch oven or very large skillet with steamer basket insert* bring 1 inch of water to boiling. Combine spinach and herbs or watercress in basket; place over boiling water. Cover and steam for 2 to 3 minutes or until wilted, stirring once. Remove basket carefully; drain. Transfer spinach to a serving bowl. Drizzle with some of the vinegar. Season to taste with salt and pepper.

2. Pass remaining vinegar. Garnish with lemon wedges, if desired. Makes 4 servings.

Note: If you don't have a Dutch oven or a very large skillet with a steamer basket, use a small steamer basket set in a large skillet, and cook the spinach in three batches.

Chinese-Style Pasta Salad

Ingredients

• 1 16-ounce packages dried fettuccine or linguine
• 4 cups chopped cooked chicken*
• 1-1/2 cups thinly bias-sliced celery
• 1/2 cup sliced green onions
• 1/4 cup snipped fresh cilantro or parsley
• 1 8-ounce bottle Asian vinaigrette salad dressing
• 2 teaspoons sesame seeds, toasted

Directions

1. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. Transfer fettuccine to a very large bowl. Stir in chicken, celery, green onions, and cilantro. Pour dressing over all; toss to coat well. Cover and chill for 4 to 24 hours. Just before serving, sprinkle with sesame seeds. Makes 8 servings.

Bavarian Honey-Bran Muffins

Ingredients

• 2 cups natural wheat bran (white wheat bran)
• 2 cups all-purpose flour
• 3/4 cup raisins
• 1/4 cup sugar
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1 beaten egg
• 3/4 cup milk
• 2/3 cup honey
• 1/2 cup margarine, melted

Directions

1. In a large bowl, stir together wheat bran, flour, raisins, sugar, baking soda, and salt. In a small bowl, combine egg, milk, honey, and melted margarine. Add all at once to flour mixture. Stir just until moistened; don't beat.

2. Grease muffin cups or line with paper bake cups; fill 2/3 cull. Bake in a 400 degree F oven for 16 to 18 minutes or until golden. Remove from pans. Serve warm. Makes about 16 muffins.

Tandoori-Style Turkey Drumsticks

Ingredients

• 4 cloves garlic, minced
• 2 tablespoons fresh ginger
• 2 tablespoons curry powder
• 2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1-1/2 pound small turkey drumsticks

Directions

1. Combine garlic, ginger, curry powder, cumin, and salt in a small bowl. Spread spice mixture evenly over turkey. (Wear disposable gloves so the spices don¿t stain your hands.) Place spice-rubbed turkey in a glass baking dish; spoon yogurt over turkey. Cover and refrigerate for 6 to 24 hours.

2. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place drumsticks on the lightly oiled rack over drip pan. Cover and grill for 45 to 55 minutes or until an instant-read thermometer inserted in center of thickest portions registers 180 degree F, turning once. Makes 4 to 6 servings.