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Ingredients: • 2 pounds veal cutlets • 1/4 cup flour • 1/2 teaspoon seasoning salt • 1/2 cup butter • 2 tablespoons olive oil • 3/4 pound fresh mushrooms, quartered • 1/4 cup Marsala wine Directions: 1. Pound veal thinly with a mallet. 2. In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack. 3. In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes. 4. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately. Servings: 6

796 ml can of stewed tomatoes 2 cups chopped cauliflower (with juice) 1/2 cup dry pot barley 2 cloves garlic, crushed 4 cups vegetable broth 2 cups chopped celery 1 green and 1 red pepper, chopped 4 cups water 2 cups chopped onions 1 tbsp. dried oregano 2 cups chopped carrots 1tbsp. dried basil 900 grams ground beef 1 tsp. dried thyme 2 tbsps. dried parsley salt and pepper to taste Directions: Combine all ingredients except beef. Bring to a boil in a stockpot and simmer. Cook ground beef in a frying pan, drain fat and add meat to soup. Simmer soup with all ingredients for 2 hours. Serves 10 generously.

1 rack of pork ribs 3/4 cup maple syrup 2 tbsp. brown sugar 2 tbsp. ketchup 1 tbsp. vinegar 1 tbsp. hot sauce (or tobasco sauce) 1/2 tsp. salt 1 tsp. dry mustard Boil ribs for 45 minutes. Drain and let cool. Mix the remaining ingredients and pour over the ribs. Bake at 350F for 1 hour covered and 15 minutes uncovered.

What You Need 1 tub (8 oz.) PHILADELPHIA low -fat Cream Cheese 3 tbsp. sugar 8 slices cinnamon-swirl bread 4 eggs ½ cup milk 2 cups sliced fresh strawberries 1 cup blueberries Make It MIX low-fat cream cheese and sugar until well blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in an 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down. WHISK eggs and milk until well blended; pour over bread. Cover and refrigerate overnight. HEAT oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.

3 cups sliced onions 2 cups beef broth 1 1/2 cups water thin slices French bread, toasted Grated Parmesan cheese 2 tbsp. butter 1 tsp. Worestershire sauce In a large covered pan, cook onions in butter over low heat, about 30 minutes' stirring occasionally. Add broth and Worcestershire saurce. Heat to boiling. Reduce heat, cover and simmer about 30 minutes. Place 1/2 slice of the bread in each of four soup bowls, pour hot soup over bread and sprinkle Parmesan cheese. Or you can put the bread on top of the soup and cover with Mozzarella cheese and melt cheese under broiler just before serving.

24 fresh mushrooms 1/4 cup Italian dressing 1/2 cup cooked crumbled Italian sausage 1/2 cup shredded mozzarella cheese Heat broiler. Remove and discard stems from mushrooms. Brush mushrooms caps with the dressing. Place top-sides down on rack of broiler pan. Broil 5 minutes. Press sausage into mushroom caps, adding about 1 tsp. sausage to each cap. Sprinkle with cheese. Broil 3 to 5 minutes or until cheese is melted. Serve hot. Prep time 15 minutes.

Spare ribs 1/2 cup honey 1 cup ketchup 1/4 cup soya sauce 4 cloves crushed garlic Boil ribs until the meat is coming off the bones. Mix together honey, ketchup, soya sauce and garlic. Pour the sauce over the ribs and bake in a 400F oven for 20 minutes. Perfect to take to potluck

1/4 cup oil 1/4 cup soya sauce 2 Tbsp ketchup 1 Tbsp vinegar 1 clove garlic, crushed 2 cans whole water chestnuts 1 lb bacon (cut slices in half) Mix all ingredients, except chestnuts and bacon. Wrap each chestnut in half of slice of bacon. Secure with a toothpick. Place in a dish. Cover with sauce and marinate at least 4 hours. Place each one on a cookie sheet. Broil at 500 degrees F for 8 to 10 minutes or until bacon is cooked. Serve hot.

Ingredients 1 can (14-1/2 ounces) chicken broth 1 cup plus 2 tablespoons uncooked elbow macaroni 3/4 cup evaporated milk 2 tablespoons butter, cut up 2 teaspoons all-purpose flour 1/4 teaspoon salt 1/4 teaspoon black pepper 1-1/2 cups shredded cheddar cheese Directions 1. Heat oven to 350 F.2. In a medium-size baking dish (about 8 x 10 inches), combine broth, macaroni, evaporated milk, butter, flour, salt and pepper. Stir to combine. Cover with foil and bake at 350 F for 40 minutes. Stir after 15 minutes and again after 30 minutes. Remove from oven; stir in cheese until melted. Serve immediately.

Ingredients: 1 tbsp. butter 1 cup chopped walnuts 1 egg 1/2 tsp. vanilla 1/2 cup brown sugar 1 pkg. featherstrip coconut 1 cup chopped dates Directions: Cream butter and sugar. Add well beaten egg. Stir in the dates and nuts. Add vanilla. Drop by teaspoonful into shredded coconut. Shape into rolls. Bake on greased cookie sheet at 350° F. for 12 to 15 minutes.

2 cups flour 1 Tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 6 Tbsp butter or margarine 2 Tbsp sugar (for sweet scones) (or jam for a variation) 1 cup yogurt (flavored or plain) Preheat oven to 425 degrees F. Combine dry ingredients and then cut in butter until evenly mixed. Pour yogurt over the top and stir until just combined. Drop 12 spoonfuls of dough on a lightly greased cookie sheet and cook 12 to 15 minutes.

Graham wafer crust (instructions on box) 1 egg 1/2 cup butter, creamed 1 cup icing sugar 19 oz can crushed pineapple, well drained 1 cup whipped cream, well chilled and whipped Graham crumbs to sprinkle on top Makes one 8x8 inch pan. Graham wafer crust is first layer. Beat egg, 1/2 cup creamed butter and icing sugar. This second layer goes over the graham crust. Drain the pineapple really well. Add chilled and whipped cream to pineapple. This third layer goes on top. Sprinkle a few graham crumbs over the surface. Place in refrigerator for several hours. Remove 1/2 hour before serving.