Serves: 8 – 10 Ingredients: 4 cups uncooked elbow macaroni (a 1 pound box) 1 cup Hellman’s mayonnaise ¼ cup white vinegar ½ cup sugar 2 ½ Tablespoons prepared yellow mustard 1 ½ teaspoons salt ½ teaspoon ground black pepper 2 stalks celery, chopped 6-10 radishes, sliced into thin coins 1 small cucumber, peeled and
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Servings Per Recipe: 14 Ingredients 1 teaspoon salt 1 teaspoon dried oregano ½ teaspoon fresh ground black pepper 1 (3 lb) boneless pork loin, trimmed and cut in half lengthwise cooking spray ½ cup apricot preserves 2 ounces peach brandy (optional but recommended) Directions Preheat oven to 425°. Combine salt, oregano and pepper in a
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Serves 4 – 6: Ingredients: 1 fresh (not frozen) whole fryer chicken, about 5 pounds 1 or 2 lemons or oranges, sliced in half Preparation: Remove giblets from chicken. Remove additional fat from around the cavity opening. Rinse chicken if desired. Place chicken in rectangular or oblong shaped slow cooker/crockpot. Don’t bother to tie the
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Serves: 8 Ingredients: 9 each lasagna noodles, cooked as directed 1 cup fat free small curd cottage cheese 1 each egg 2 cups shredded mozzarella cheese 26 ounces spaghetti sauce Preparation: Preheat oven to 350° In a large mixing bowl, mix cottage cheese, egg, 1 ½ cups mozzarella cheese, ½ jar of spaghetti sauce. In
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Serves: 24 Ingredients: Topping 3 ounces fat free cream cheese, softened 8 ounces strawberry yogurt 1 tablespoon sugar 2 teaspoons lemon juice, bottled 2 cups whipped topping, thawed ¼ teaspoon almond extract Salad 2 cups blueberries, rinsed and drained 2 cans peach halves in light syrup, drained 2 cups strawberries, halved 2 cups seedless green
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Serves: 50 Ingredients: 1 quart ketchup 1 quart molasses 1 each large onion, diced 1 tablespoon mustard sauce 2 tablespoons red wine vinegar 1 each orange, juiced 1 dash black pepper 3 tablespoons orange peel, diced 1 tablespoon Worcestershire sauce 2 tablespoons butter ⅛ cup vegetable oil 7 whole cloves 2 drops Tabasco sauce Preparation:
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Serves: 24 Ingredients: 2 bags Pepperidge Farms chessmen cookies 6 each bananas, sliced 2 cups milk, 2% lowfat 1 box (5 ounces) instant French vanilla pudding 8 ounces fat free cream cheese, softened 1 can (14 ounces) sweetened condensed milk 1 container (12 ounces) whipped topping Preparation: Line the bottom of a 13ʺ x 9ʺ
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Serves: 8 Ingredients: 1 each graham cracker pie crust, 9 inch 8 ounces fat free cream cheese, softened 1 can (14 ounces) sweetened condensed milk, ⅓ cup lemon juice, bottled 1 teaspoon vanilla extract 1 can (21 ounces) cherry pie filling Preparation: In large mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk
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Serves: 4 to 8 servings, depending on how large you make the cookies! Ingredients: 1 cup peanut butter 1 cup sugar 1 each egg Preparation: Preheat oven to 350° Mix all ingredients. Drop batter by spoonful onto ungreased cookie sheet. Making criss-cross pattern with fork is optional, but cookies should be flattened somewhat in order
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Serves: 4 Ingredients: 1 each beef bouillon cube ½ cup water, hot ½ package onion soup mix 1 pound ground beef, browned and drained 1 can corn, drained 4 servings Instant mashed potatoes, prepared as directed 1 tablespoon butter, sliced thin Preparation: Preheat oven to 350° Melt bouillon cube in the hot water. Mix ground
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