From: Fran

• 12 oz. Dried Apricots/Peach (cut in half)
• 2 cups water
• 1 1/2 cup sugar
• 2 cups flour
• 1 teaspoon salt
• 8 oz. cream cheese soften
• 1 cup butter soften
• 1 tablespoon milk
• 1 tablespoon white vinegar
• Glaze:
• 3/4 10x sugar
• 1 Tablespoon water

1. Mix in a sauce pan till it boils: water,sugar & apricots – remove from heat –
2. let cool in liquid – then drain
3. With Pastry blender – cut butter and cheese into flour and salt
4. Add: milk, vinegar
5. Work dough with hands till it holds together. Divide into 4 balls. Wrap in wax
   paper and refrigerate at least 2 hours
6. Preheat oven 400F
7. Roll dough ball on a lightly floured board (1/8″ thick)
8. Cut 2 1/2″ squares
9. Place apricot/1/2 peach in center – Pinch corners together
10. Place each cookie on ungreased cookie sheet
11. Bake for 15 minutes
12. Glaze Drizzle:
13. 3/4 cup 10x sugar & 1 tablespoon water

• 12 Small Red Potatoes
• 1 Tablespoon Olive oil
• 1 1/2 Tablespoons Mrs. Dash Seasoning original divided

1. Preheat oven 400F
2. Cut potatoes in to wedges
3. Bowl: toss with oil and 1 tablespoon seasonings
4. Roast in 400 degree oven for 30 minutes
5. Increase temp. to 450F
6. Sprinkle remaining seasonings and contin;ue to roast for 5-10 minutes till tender
   and brown

• 2/3 cup Lea & Perkins Worcestershire sauce
• 1/2 cup Ketchup
• 1/4 cup brown sugar
• 1/4 cup tomato paste
• 1 medium onion chopped
• 2 Table. yellow mustard
• 2 Table. white vinegar
• 3 1/2 lb. boneless pork shoulder/ 6 boneless chicken breast

1. In a 6 quart crock post add all ingredients
2. Add pork/chicken turn to coat
3. Cook on low 8 -10 hours
4. Remove meat – shred with 2 forks
5. Return to crock pot
6. Serve 1/2 cup on bun

From: SAH

• 1 Tablespoon Olive Oil
• 1 Tablespoon Mrs. Dash Garlic & Herb
• 1 Tablespoon Mrs. Dash Tomato Basil Garlic
• 2 Tablespoons tomato paste
• 15 oz Tomatoes
• 64 Oz Chicken Broth
• 28 oz. Cannelloni Beans
• 1 cup small elbow pasta
• 1/4 c grated Parmesan cheese

1. In a heavy sauce pan:
2. Heat oil: med. heat
3. Add: blends, paste, tomatoes, broth & beans
4. Bring to a boil – reduce heat – cook 10 mintues
5. Add: pasta – cook another 10-15 minutes
6. Garnish with cheese
7. 10gm proteins 160 calories 25 gm carbohydrates

• 1/2 c dry breadcrumbs
• 1/4 c grated Parmesan Cheese
• 2 tablespoons finely chopped fresh parsley
• 1/2 tea. pepper
• 1/4 tea. salt
• 1/2 cup melted butter
• 2 tea. fresh finely chopped garlic
• 6 boneless chicken breast

1. Heat oven 375
2. ungreased 13 x 9 baking pan
3. Combine:
4. in a shallow bowl – breadcrumbs, cheese, parsley, salt & pepper
5. in a 9″ pie pan – butter & garlic
6. Dip breast in butter – then breadcrumb mixture to coat – place in pan
7. Cook 25 to 35 minutes until juice runs clear
8. You can add 1/2 tea. dry herbs (rosemary/sage) to butter for a change of flavor

• 1 bag of frozen broccoli, cauliflower, carrots thawed and drained (1-2 hours)
• 1 can cream mushrooms
• 1 cup shredded Swiss cheese (4 oz)
• 1/3 cup sour cream
• ¼ tea pepper
• 4 oz pimiento
• French fried onions

1. 350°F – 30 mins
2. Combined vegetables, ½ cup cheese, sour cream, ½ can onions. Pour into casserole,
   baked covered.
3. Top with remaining cheese and onions. Cook uncovered for 5 mins.
4. Micro cook covered 8 mins high. Top with remaining ingredients. Uncovered 1 min.
   high.

From: Grandma Francis

• 1/2 cup soy sauce
• 1/4 cup oil
• 1/4 cup wine
• 1/2-1 tsp sweet basil
• 1/2 tsp garlic
• 1/2 tsp parsley
• 1/4 tsp pepper

1. Overnight, blend and marinade in NON METAL container.

From: Anne Marie

• 1 cup corn oil
• 1/4 cup dijon mustard
• 3/4 cup lite soy sauce
• 1/2 cup fresh lemon juice
• 1/4 cup fine chopped onion
• 3 cloves of garlic, minced
• 1/4 cup worchester sauce
• 1/2 tsp pepper
• 1 London Broil, 1-2″ thick

1. Grill 1 hr 15 minutes

From: ReaLemon

• 1/2 cup ReaLemon juice
• 1/4 cup ReaLime juice
• 1/2 cup orange juice
• 1/4 cup honey
• 1 tsp. salt
• 2 lbs skinless, boneless chicken breasts
• 4-6 barbecue skewers

1. Cut chicken into 3/4″ cubes. Combine liquid ingredients and salt. Mix well. Add
   chicken and marinate in the refrigerator for 30 minutes.
2. Drain chicken and discard marinade. Skewer the chicken cubes. (Optional: alternate
   chunks of fresh red pepper, onion and mushroom with chicken cubes for a colorful
   kabob.)
3. Grill until chicken is fully cooked.