From: Giant

• 2 large sweet potatoes (1-1/2 pounds)
• 1 teaspoon ground ginger
• 1 teaspoon papirka
• 1/4 cup pinapple
• 1 tablesppon olive oil
• 1/2 teaspoon rum or vanilla extract

1. 2 qrt pot of boiling water
2. Cut unpeeled potatoes into 1/2 inch thick strips diagonally.
3. boil until tender (soft enough to pierce with a fork) 5-7 minutes
4. Drain Well
5. Combine all ingredients in a large bowl – potatoes can be marinated
6. Cook over medium heat 10-15 minutes – until soft in center- continue to brush with marinade
7. 9g sugar, 3.5g fat, 37g carbohydrates, 3g protein

From: Elisa

• 3 – .3oz boxs sugar free orange jello
• 20 oz. crush pineapple in light syrup (Dole is chunkier)
• 15 oz. mandarin orange segments light syrup drained(2 small cans work)
• TOPPING
• 1 – 1oz box instant vanilla sugar free/fat free pudding
• 1 cup skim milk
• 8 oz. cool whip free

1. 11 x 13 pan
2. Mix: oranges segments and pineapple(undrain) in pan
3. Boil: 3 cups of water
4. Add: orange jello and stir to melt
5. Pour over fruit and refrigerate till hard.
6. Topping
7. BEAT: milk with pudding
8. ADD: cool whip
9. SPREAD: over jello
10. Serve

From: SAH

• 1 tablespoon olive oil
• 1 tablespoon Mrs. Dash Garlic & Herb seasoning blend
• 1 tablespoon Mrs. Dash Tomato Basil Garlic blend
• 2 tablespoon no salt tomato paste
• 1 15oz can chopped tomatoes (no salt plum)
• 6 cups low sodium chicken broth
• 1 28oz can cannelloni beans, drained & rinsed
• 1 cup small elbow pasta, uncooked
• 1/4 cup parmesan cheese grated (garnish)

1. In a heavy sauce pan heat olive oil over medium heat
2. Add:
3. blends, (I will saute these for a min or 2) then add: tomatoes, paste, chicken
   broth & beans – bring to a boil, reduce heat and cook for 10 minutes
4. Add: pasta and cook for another 10-15 minutes
5. serve garnished with cheese (I prefer the shredded parm)

From: Mems Church

• 6 boneless chicken breast (cut in half/thirds)
• 6 slices swiss cheese
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 cup chicken broth (or 2 bouillon cubes dissolved)
• 1 pkg Pepperidge Farm herb stufffing
• 1 stick butter

1. Bake 350 1-1 1/2 hour ( IF DOUBLED/TRIPLED, allow 2-3 hours)
2. Arrange chicken in greased pan
3. layer cheese over chicken
4. blend soups – pour over cheese
5. Can be covered and refrigerated (over night or 1 day)
6. Spread stuffing over chicken:
7. Melt butter and drizzle over stuffing
8. Bake

From: Sandy

• 2 – 10oz chop. Broccoli cooked, make in baking dish
• 1 can cream of mushroom soup
• 1 cup sour cream
• 2 eggs
• ½ med minced onion
• ¾ cup grated cheese

1. 350°F : 1 hour
2. Bake in oven until knife comes out of center clean.

From: 350 35-40 minutes

• 1 3/4 cups flour
• 2 cups sugar
• 3/4 cup cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspon salt
• 2 eggs
• 1 cup milk
• 1/2 cup veg. oil
• 2 teaspoon vanilla
• 1 cup boiling water

1. Pre heat over 350F
2. Grease & flour (baking spray) 9 x 13 pan
3. combine all dry ingredienats in large bowl
4. add: eggs, milk, oil & vanilla
5. beat 2 minutes
6. stir in boiling water – batter will be thin
7. pour into pan
8. bake 35-40 minutes until cake tester comes out clean
9. Frost

• 12 cups dry unseasoned bread crumbs (2-3 bags)
• 2 sticks butter
• 1 cup chopped onion
• 2 cups chopped celery
• 4 cups chicken broth
• 1/2 teaspoon black pepper
• 2 eggs beaten/ bag
• 1 pound Savory sausage browned and drained

1. meflt butter in frying pan
2. cook onion & celery for 5 minutes
3. Large bowl: mix eggs, sausage, celery, onions and bread crumbs
4. Add chicken broth till moisten
5. cook 375 for 30 minutes poultry seasoning
6. Can add: 1 1/2 teaspoon poultry seasoning & 2 teaspoons thyme

• 8 oz. cream cheese
• 1/2 cup butter
• 16 oz. 10x sugar
• 1 cup cool whip

1. beat: cheese & butter
2. add: 10 x sugar
3. Whisk: cool whip

From: Donna

• 2-3 sleeves of Saltine crackers
• 2 12oz. bags of semi-sweet chocolate chips
• 1 1/2 cups chopped walnuts
• 3 sticks of butter
• 1 1/2 cup sugar
• 1 1/2 teaspoon vanilla

1. Pre heat oven 325F
2. line 2 cookie sheets with nonstick/reg foil
3. fill cookie sheets with crackers
4. Cook – bring to a boil – 3 minutes sugar and butter remove from stove
5. Add – vanilla
6. Pour over saltines – place in oven & cook 6-8 minutes
7. Remove – Cool 2 minutes – spread chocolate chips over mixture (will melt as they
   sit) (1bag /pan)
8. Add walnuts- press into chocolate
9. Bake 2 minutes longer
10. Remove from oven let cool
11. Break into cracker size(some will be pieces) -Serve
12. Best kept in refrigerator/ air tight container – will get soggy if left out

From: Nina

• 1 egg
• 1 heaping tablespoon mayo
• 1 tablespoon dry mustard
• 1/2 teaspoon fine ground pepper
• 1/4 teaspoon calylenne
• 1 teaspoon Old Bay
• 3 tablespoons parsley
• 1 pound backfin/claw crab meat
• 1 1/2 pounds fish (whiate fish fillets)
• Tempura Batter
• 2 cups bisquick
• 1 3/4 cup ice water
• 2-3 cups veg oil for frying
• warm lemon wedges for garnish

1. Line baking sheet with wax paper/ nonstick foil wrap – arrange fillets on baking
   sheet
2. Combine : egg, mustard, pepper old bay, cayenne & parsley
3. Add to a large bowl : egg mixture to crab meat- gently mix – careful not to
   break up lumps
4. Top crab mixture on fillets 1/4″ high – place baking sheet in freezer unti fish
   & crab mixture are stiff – about 45 minutes
5. Pour oil in heavy skillet – depth of 1″ and heat till very hot
6. Dip fish in batter and fry for 2-3 minutes until golden
7. Remove to paper towel to drain – keep warm till all fish is ready