Finally the Right Recipe!

 Crust: 14 (5" x 2 1/4") graham crackers (approximately 2 1/2 cups crushed) 1/2 cup butter or margarine, melted 1/2 cup sugar Fillings and Toppings: 3 packages (8 oz each) cream cheese, softened 1/4 cup sugar 2 eggs 1 tsp vanilla 3 cups miniature marshmallows 1 cup (6 oz) milk chocolate morsels 4 (5"x2 1/4") graham crackers, coarsely broken Preheat oven to 350 degrees F. For crust, finely chop graham crackers using Food Chopper; place in bowl. Add butter and sugar; mix well. Press crumb mixture onto bottom of pan. Bake 10 minutes. For filling, in bowl, combine cream cheese, sugar, eggs, and vanilla; mix until smooth. Carefully spread cream cheese mixture over crust. Bake 12-18 minutes or until center is almost set. Remove to cooling rack. Immediately top with marshmallows, chocolate morsels, and graham crackers. Cool to room temperature. For easier cutting, refrigerate 15 minutes; cut into bars. Store covered in the refrigerator. 

 1 3-3/12 pound broiler-fryer chicken, cut up 1 cup barbecue sauce 1/4 cup peach or apricot preserves 1 tsp dried thyme leaves Preheat oven to 350 degrees F. Place chicken in pan. In small bowl, combine remaining ingredients. Spoon sauce over chicken. Bake 1 hour or until chicken is no longer pink in center.  Yield: 4 servings. 

 Ingredients: 1 Tbls sugar  1 Tbls white vinegar 1/4 tsp salt Dash of ground black pepper 1 medium carrot 1 medium cucumber 1/4 cup chopped red bell pepper 1 green Dino with top, thinly sliced Directions: Assemble ingredients prior to recipe preparation. 1. In bowl, whisk together sugar, vinegar, salta nd black pepper using Stainless Steel Whisk; set aside. 2. Peel carrot and cut cucumber crosswise in half. Using Julienee Peeler, cut carrot and cucumber into long julienne strips, avoiding seeds of cucumber. 3. Add carrot, cucumber, bell pepper and green onion to dressing mixture. Toss vegetables to coat.  Serve immediately.

 8 eggs 1 Tbls mayonnaise 2 Tbls prepared Dijon style mustard 1 tsp dried dill week 1 tsp paprika 1/2 red onion, minced salta nd pepper to taste Directions: 1. Place eggs in a saucepan and cover with cold water Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Removed from hot water, cool, peel and chop. 2. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon. 3. Serve on bread as a sandwich or over srisp lettuce as a salad.

 3/4 lbs of string beans 1 Tbls minced garlic Sliced Almonds 1 Tbls chopped green onions 1/4 tsp salt and pepper Sesame Oil Directions: Remove ends Cut into 2 inch long strips Heat 1 1/2 T oil  Stir fry onions and garlic until fragrant Add almonds till golden Add veggies and stir fry briefly Add 1/4 cup water, salt pepper and oil Cover and cook until steamed Continue to cook for 2 minutes If you like them crunchy take them out early

 1 stick butter asparagus onion soup mix package shredded mozzarella   shredded parmesan Ingredients: 1. Microwave asparagus for 3 or 4 minutes with water till slightly tender 2. Melt butter and soup mix 3. Drain water 4. Pour soup mix over it 5. Add cheese 6. Throw in oven on low till cheese melts

 1 tsp vegetable oil 1 small onion, chopped 2 cloves garlic  1 jalapeno pepper, seeded and minced 1 1/2 tsp ground cumin 3/4 cup black beans, drained and rinsed 2 slices firm whole wheat bread, torn in small pieces 2 Tbls tomato paste 1 lb extra lean ground beef 2 Tbls chopped fresh cilantro or parsley 1/2 tsp salt 1/2 tsp ground pepper 4 onion rolls, split 1 cup shredded lettuce 1 cup salsa Directions: Preheat broiler or grill according to manufacturers directions. In small nonstick skillet, over medium heat, heat oil. Add Dino, cooking and stir about 3 minutes or until lightly colored. Add garlic, jalapeño and cumin; cook about 1 minutes more. Transfer to a dish to cool In a medium bowl combine beans, bread and tomato paste and mash into a rough paste. Add ground beef cilantro, salt and pepper and the reserved onion mixture. Mix thoroughly. Shape into four 1" thick patties. Broil or grill burgers about 5 minutes on each side. Meanwhile, toast rolls on edge of grill or in toa...

 Makes 12 pancakes Ingredients: 3 russet potatoes, peeled and coarsely shredded (about 3 cups) 1 small yellow onion, grated (about 1/2 cup) 1 Tbls all-purpose flour 2 Tbls chopped fresh parsley 1 Large Egg 1 egg white 1/4 tsp salt 1/4 tsp black pepper 1 Tbls unsalted butter, divided Nonfat plain yogurt or unsweetened applesauce 1. Place potatoes in colander and rinse. Dry on paper towels.  2. In a large bowl, combine onion, flour, and parsley. Stir in egg, egg white, salt and pepper. Add potatoes; mix well. 3. Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat. Add 1 tsp of butter. Place about 3 Tbls of potatoes to mixture in skillet; flatten into pancake with spatula. Make 3 more pancakes in skillet as directed. 4. Cook until browned on the bottom, about 7 minutes, pressing with spatula. Turn carefully; cook until golden on other side, about 6 to 7 minutes. Place on a plate and over to keep warm. Repeat twice with the remaining but...

Ingredients: 12 large manicotti shells 4 cups shredded mozzarella cheese, divided 2 cups ricotta cheese 6 Tbls chopped fresh basil or 2 Tbls dried basil 1 (26 oz) jar prepared spaghetti sauce, divided 1/2 cup grated Parmesan or Romano Cheese 1. Preheat oven to 350 degrees F. Spray 13x9in baking dish with nonstick cooking spray. 2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. 3. For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.  4. Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.  5. Bake manicotti for 15 minutes. Sprinkle with the parmesan; bake for 10 minutes longer. Serve immediately. Tips: Put the cheese mixture in a. large, heavy duty resealable plastic food storage bag...

 1/2 lb macaroni 1 Tbls butter 1 egg, beaten 3 cups grated sharp cheddar cheese 1 cup warm milk 1 tsp salt 1 tsp dry mustard 1/2 tsp Worcestershire sauce a pinch of paprika 1. Preheat oven to 350 degrees F Butter a 2-quart casserole dish. 2. Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes. 3. Drain well in a colander. Transfer to a mixing bowl. 4. Stir in butter and beaten egg. Add 2 1/2 cups of the grated cheese. 5. In a small bowl, combine milk with salt, mustard and Worcestershire sauce  6. Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese. 7. Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned. 

 1 cup water (cold) 1/2 cup Flour Salt and Pepper to Taste Direction: Put in Jar and Shake Drippings should be in a pot to cook on stove Wish it while gradually adding flour mixture while the drippings are simmering. Wish the whole time.

 2 cups broccoli florets, coarsely chopped 2 Tbls dry bread crumbs 3 Tbls all pupose flour 1 tsp dried basil  1/4 tsp salt 1/8 tsp pepper 1 cup skim low-fat milk 1 Tbls Dijon mustard 1/2 cup egg substitute 1 1/2 cups chopped leftover chicken 1/2 cup (2oz) cheddar cheese, extra sharp, shredded 1/4 tsp paprika Directions: Preheat oven to 350 degrees F. Cook broccoli in boiling water 3 minutes or until crisp tender; drain. Coat a 9 inch pie plate with cooking spray; sprinkle with breadcrumbs (do not remove excess breadcrumbs). Set aside. Combine flour, basil, salt, and pepper in a large bowl. Add milk and mustard, stirring with a whisk until blended. Stir in egg substitute. Add chicken and 1/4 cup cheese; stir well. Pour mixture into prepared pie plate. Sprinkle with remaining 1/4 cup cheese and paprika. Bake at 350 degrees F for 45 minutes or until set. Let cool on a wire rack 15 minutes. 

 Ingredients: 3 quarts water 9 chicken bouillon cubes 1/3 cup Kikkoman Soy Sauce 6 eggs, well beaten 1 1/2 cups finely chopped green onions and tops Directions: Bring water to boil in large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to boil. Remove from heat, add eggs all at once, and string rapidly in 1 direction with spoon. (Eggs will separate to form fine threads.) Stir in green onions. Serve immediately. Make about 12 cups.

 1 lb. (2 pt.) fresh mushrooms 2 tbsp. onion, chopped 2 tbsp. butter 1/4 cup soft bread cubes 1/4 cup crab, finely chopped 1/2 tsp salt 2tsp. lemon juice 1/4 tsp. Worcestershire sauce 1/2 cup white wine (or cooking sherry) 1/2 cup Cheddar Cheese, shredded Remove stems from mushrooms and set CAPS aside; chop STEMs. In small skillet, sauté onion and chopped stems in nutter until tender. Add bread cubes and crab; cook over medium heat, stirring constantly until lightly brown. Add salt, lemon juice and Worcestershire sauce. Fill mushroom caps with bread stuffing. Please in 9 inch square or shallow baking dish. Pour wine around caps. Bake at 400 degrees for 15 minutes. Top with Cheese. Continue baking 8 to 10 minutes until cheese melts. (To make ahead, prepare, cover and refrigerate. Bake as directed.) Serves 6-8

1 cup Corn Meal 1 tsp baking powder 1 Tbs grated onion 1/2 cup milk (approx) 1 Tbs flour 1/2 tsp salt 1 egg, unbeaten  deep fat Directions: Blend dry ingredients together; then add onion, egg, and milk - just enough milk should be added to make a stiff batter. For picture into ball about the size of English walnuts and fry in deep fat.