From: Rachael Ray

• 1 1/2 cups seasoned bread crumbs
• 1 small onion
• 1 large egg
• 1/2 cup flat-leaf parsley chopped
• 1/4 cup grated parmesan cheese
• Salt & Pepper
• 2 pounds of turkey
• 1/4 cup extra virgin olive oil
• 2 cups chicken broth

1. Mix together:
2. 1/2 cup of bread crumbs, onion, egg, parsley, parmesan & 1/2 teaspoon salt & pepper,
   and turkey. Roll into 1 1/2 inch balls (18 total)
3. Roll turkey ball in the rest of the bread crumbs to coat
4. In a non stick skillet-heat heat oil on medium – add meatballs and cook until brown
   about 8 minutes. Lower heat to med-low -add 1/2 cup chicken broth – cook until
   absorbed
5. Add remaining broth to pan in 1/4 cup ingredments until all the broth is absorbed,
   about 20 minutes

From: Mem

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1. Chop mushrooms stems, sprinkle with garlic powder, salt, 2 tsp cheese. 1 tsp. bread
   crumbs, 1 tsp. parsley flakes.
2. Slice caps. Put a thin slice of butter on each cap.
3. Bake at 375 for 20 mins. Place under broiler for 3 mins (for 12).

• 5 med. Potatoes, thinly sliced
• ½ cup water
• 2 cups frozen broccoli cuts
• 1 med. Onion, sliced
• ½ tsp. salt
• 1/8 tsp pepper
• 1 cup cubed American cheese
• 6 tablespoons butter

1. Combine potatoes and water. Cover and microwave 13-15 mins. Drain. Layer potatoes,
   broccoli, onion, salt, pepper, & cheese in throw-a-way pan or casserole dish. Dot
   with margarine. Cover with foil Bake 20-30 mins on a grill or in an oven at 350°F.

• 1 bag California blend frozen vegetables
• 2 cups shredded reduce fat mild cheddar cheese
• 2 egg whites
• pepper to taste
• 1 can Healthy cream of mushroom soup
• 1 tablespoon of chopped onions
• ½ cup reduced calorie mayonnaise

1. Preheat oven to 350°F. Cook frozen vegetables according to package directions. Let
   cool after cooking.
2. In large bowl mix cheese, eggs whites, onions, mushroom soup, mayonnaise, and vegetables.
   Grease baking dish with Pam. Spread mixture into greased baking dish evenly. Bake
   at 350°F for 45 mins. Let cool for about 5 mins and serve.

From: Paper

• 3 Tbsp. butter melted
• 1 tsp. sugar
• ¼ tsp. Lawry’s garlic powder with parsely
• pinch ground red pepper
• salt to taste
• 1/3 cup chopped pecans
• 1 lb. green beans

1. In a small bowl blend butter with sugar, garlic powder, pepper and salt. In 12 in
   nonstick skillet, heat 2 teaspoons garlic mixture over medium-high heat and cook
   pecans, stir frequently for 2 mins until pecans are golden brown. Remove from skillet.
2. In the same skillet, heat remaining garlic mixture and stir in green beans. Cook
   covered over medium heat, stirring occasionally, 6 mins or until green beans are
   tender. Stir in pecans.

From: paper

• 2 lbs. broccoli, diced
• 2 cups cooked rice
• 1 (8 oz) jar processed cheese spread
• ¼ cup butter or margarine
• 1 cup chopped onion
• 1 cup chopped celery
• 1 (10 ¾ oz) can cream of chicken soup
• ½ cup milk
• salt and pepper

1. Parboil broccoli in ½ cup boiling salted water for 10 minutes or until crisp tender.
   Drain well. Place in 2-quart casserole. Stir in rice and half the cheese spread.
2. Melt butter in skillet, add onion and celery and cook until tender but not to brown.
   Stir in soup and milk, and then season to taste with salt and pepper. Pour sauce
   over rice and broccoli mixture and mix well. Top casserole with remaining cheese
   and back at 350 degrees for 30 mins.

• 1 box of Petridge Farms Stuffing
• 3 bags of chopped brocolli (cook and drain)
• ½ cup of butter
• 4 tablespoons flour
• 2 chicken bouillon
• 2 cups milk

1. Cook main ingredients over low heat.
2. topping:
3. 2/3 cup of water
4. 6 tablespoon butter
5. 1 bread mix
6. 2/3 cup of chopped pecans
7. place on top of casserole in a 3 qrt. Cass. Dish
8. Bake 20 mins at 375 and cover.

• 8-12 oz cooked pasta
• steam 4 mins: 4 oz snowpeas and 2 bgs. Chopped broccoli tops
• 1½ cup fresh cube pineapple
• few snips fresh chives
• 1 clove chopped garlic

1. Wisk: pour over salad – chill
2. 1/3 cup enova oil
3. 2 table white wine
4. ½ clove chopped garlic
5. 1 tea mustard
6. juice of ½ lemon

From: Judi

• 3 lb sweet potatoes mashed
• 1 cup of sugar
• 2 eggs
• 1 tea vanilla
• 1/3 cup milk
• ½ cup butter
• cinnamon

1. Boil potatoes and mash. Mix in ingredients. Cook in a 2 quart casserole pan.
2. Topping:
3. 1 cup firmly pack brown sugar
4. 1/3 cup flour
5. 1/3 cup butter
6. 1 cup chopped pecans
7. cinnamon
8. Cook at 350 for 30 mins

From: Ginger

• 6-7 sweet potatoes peeled and cut, cook until tender than mash
• Add and whip:
• 4 table flour
• ½ cup milk
• ¼ cup brown sugar
• 1 tea. Nutmeg
• ¾ tea. Salt
• ½ tea. Cinnamon
• 3 oz. – 1 cup of tiny marshmallows

1. Greased casserole dish and bake with lid for 15 mins at 350°F. Then remove lid and
   place marshmallows on top and bake for another 15 mins.