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~Submitted by Maggie, TX

Source: Good Housekeeping
Serving: Yields: 4 main-dish servings
Cook Time: 15 minutes
Total Time: 45 minutes

INGREDIENTS:

4 bone-in pork loin chops, 1 inch thick (about 8 ounces each)
2 tablespoons margarine or butter
2 ripe pears, unpeeled, cored, and cut into 1/2-inch pieces
1 medium red onion, chopped
3 cups packaged herb-seasoned stuffing mix

DIRECTIONS:

1. Sprinkle pork chops with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.

2. Heat nonstick 12-inch skillet over medium heat until hot. Add pork chops and cook about 15 minutes or until browned and pork just loses its pink color throughout, turning over once. Transfer chops to plate; cover with foil to keep warm.

3. In same skillet, melt margarine or butter over medium heat. Add pears and onion and cook until tender, about 10 minutes, stirring occasionally. Add 1 1/4 cups water, and heat to boiling over medium-high heat. Add stuffing mix, stirring constantly, until mixture is evenly moistened and hot. Return pork chops to skillet; heat through.

Each serving: About 520 calories, 43 g protein, 48 g carbohydrate, 16 g total fat (4 g saturated), 6 g fiber, 107 mg cholesterol, 1,080 mg sodium.

NUTRITIONAL INFORMATION:
Calories: 520
Total Fat: 16.0
Saturated Fat: 4.0
Cholesterol: 107.0
Sodium: 1080
Carbohydrates: 48
Fiber: 6.00
Protein: 43.0

CALABACITAS
(Skillet Squash)

~Submitted by Jessica, Corfu, Greece

5 cubed small summer squash
1 diced large onion
2 roasted peeled green chiles or about 1 small can diced green chile
1 tablespoon shortening or oil
3/4 cup shredded longhorn cheese

Saut?© onion in shortening or oil until soft. Add squash and stir until almost tender. Add chiles; simmer briefly. Sprinkle on cheese and stir until melted.

MOM??™S PIE CRUST

~Submitted by Pam, Swanton, OH

2 cups Gold Medal flour
3/4 cup solid Crisco shortening
teaspoon of salt
8 Tablespoons cold water, divided

Combine 2 cups Gold Medal flour with 3/4 cup solid Crisco shortening and a teaspoon of salt. Divide this mixture in half. To each half, add 4 Tablespoons. cold water. Mix well and roll out on a floured surface.

This recipe makes enough crust for one double crust 9" pie, or two singles. If you are making more, it can easily be doubled. The dough should feel right when mixed, i.e. not sticky wet, but not so dry it begins to layer and flake in your hand. To achieve this, minor adjustments in flour and water proportions may be used, but only a little! Brand names are specified because other stuff just doesn't work as well.

GL'S BROCCOLI SALAD

~Submitted by Rosemarie, Kansas City, MO

This one comes from my neighbor Linda who doesn't know where she got it from -- but it's good and can be varied to suit your fancy.

3 C broccoli and cauliflower florets - uncooked
3/4 C - 1 C ranch dressing -- heavy duty or diet -- your choice
1 small can sliced olives, drained well
1/2 C finely chopped red onion
3/4 C - 1 C cheddar cheese -- regular, low fat or diet

Blend all ingredients well. Use enough dressing to moisten well but not enough to "float" the salad. This is best made the day before for the flavors to blend well.

You can increase the ingredients to match your needs.

EASIEST FUDGE IN THE WORLD

~Submitted by Maggie, TX

This recipe came from Eagle Brand or Nestle, I can't remember which one. So I'll give credit to both. It is probably the easiest recipe in the world, thus the name!

1 12-oz. pkg. semisweet chocolate chips
14 oz. can sweetened condensed milk

Place chips and milk in microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.

PIE CRUST

~Submitted by Rosie, WI

1 1/2 c. flour
1/2 c. butter
8 oz. cream cheese

Mix together and put in ball, refrigerate for 1 hour Roll out and brush with egg to make a golden brown when baked.

Can add 1 tsp. lemon juice to dough to add flavor if you wish.

Turns out flaky every time; only kind of pie crust I use.

Source: Kraft cookbook

COCONUT BONBONS

~Submitted by Lou, FL

1 small package of cream cheese softened (may use fat free or lite)
2 1/2 cups sifted powder sugar
1 tsp vanilla extract (make it half almond extract if desired)
1 3 1/2 ounce can of flaked coconut

Beat cream cheese until light and fluffy. Add sugar gradually and beat until well mixed. Add vanilla and mix well. Form into bite size balls and roll in the coconut. Chill for several hours before serving.

QUICK AND DELICIOUS DANISH
Makes 16

~Submitted by Larry Holmes, Ontario, Canada

1 package refrigerator crescent rolls (8 rolls)
1 4 ?? -ounce can liver spread
2 teaspoons Dijon-style mustard OR 1 teaspoon lemon juice
?? teaspoon celery seed OR ?? teaspoon garlic powder

Unroll crescent rolls and separate into four rectangles. Pinch perforations to seal. Halve each rectangle lengthwise and crosswise to form 2 smaller rectangles. Combine liver spread with the mustard and celery seed or lemon juice and garlic powder. Place a generous teaspoon of mixture on half of each rectangle. Fold over half over; press edges to seal. Place on lightly greased baking sheet. Bake in 350?° F. oven for 10 to 12 minutes or until golden.

BEER CAN CHICKEN

~Submitted by Maggie, TX

12 oz. can beer
3 1/2 to 4 lb. whole chicken
2 Tbsp. meat barbecue rub

Remove giblets from inside chicken, rinse well inside and out and pat dry. Sprinkle outside of chicken with 1 Tbsp. of the barbecue rub. Sprinkle 1-1/2 tsp. of the rub inside the chicken. Wash the beer can thoroughly and dry. Open the beer can and punch two more holes in the top. Pour off half of the beer. Pour remaining 1-1/2 tsp. of the barbecue rub into the beer.

Hold the chicken upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity opening. Pull the chicken legs forward so it stands upright. Tuck the tips of the wings behind the chicken's back.

Set up the grill for indirect grilling (see Direct and Indirect Grilling). When ready to cook, stand the chicken in the center of the hot grate, over the drip pan, not over the coals. Use the chicken legs and the beer can to stabilize the chicken and ensure that it stands upright on the can. Cover the grill and cook until the chicken skin is crisp and dark brown. The meat will be cooked through (about 180?°F on an instant-read meat thermometer inserted in the thickest part of a thigh, not touching the bone) in about 1-1/4 to 1-1/2 hours. If using a charcoal grill, add 12 fresh coals on each side of the drip pan after 1 hour. If the chicken starts to brown too much, loosely cover the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. Let the chicken rest for 5 minutes, and then carefully lift it off the beer can, being very careful not to spill the hot beer or burn yourself. Halve, quarter, or carve the chicken and serve.

CHICKEN BREASTS WITH RASPBERRY SAUCE
Serves 4

~Submitted by Pat, Auburn, WA

Without spending hours in the kitchen, this elegant chicken entree will impress anyone.

2 tsp. reduced-calorie margarine
16 oz. skinless, boneless chicken breast, cut into 4 pieces
12 cup Diet Mountain Dew soda
1/4 cup raspberry spreadable fruit spread

In a large skillet, melt margarine. Place chicken pieces in skillet. Brown chicken on both sides. Lower heat. Reserve 1 tbsp. diet soda. Pour remaining diet soda over chicken. Cover and simmer 15 minutes or until chicken is tender. In a small bowl, combine remaining 1 tbsp. diet soda and raspberry spreadable fruit spread. Evenly drizzle over chicken pieces. Continue cooking 1 to 2 minutes or until sauce is warmed. When serving, place one piece of chicken on each plate and evenly distribute any remaining sauce over top

Healthy Exchanges: 3 protein; 1 fruit; 1/4 fat
Nutrition per serving: 170 calories; 2 gm fat; 26 gm protein; 12 gm carbohydrate; 88 mg sodium; 1 gm fiber
Diabetic Exchanges: 3 meat; 1 fruit

GRAHAM CRACKER PRALINES

~Submitted by Shirley, Bellingham, WA

1/4 c. butter
3/4 c. brown sugar
1/3 c. chopped pecans or walnuts
16 graham crackers
Melted Hershey bar optional or use chocolate chips

Cream butter until soft; gradually beat in sugar; add the nuts. Put a spoonful of the mixture on each graham cracker and spread it evenly as possible over the tops of the crackers. Place on cookie sheet and broil just long enough to melt the surface of the topping. Watch carefully as the burn. Remove and sprinkle with grated chocolate bar of sprinkle with chips. Cool complete. Serve.

This was taken from Sunset Cook Book, May 1949.

PUMPKIN AND CORN DESSERT

~Submitted by Jessica, Corfu, Greece

1 small pumpkin
2 ears corn, cut from cob
1/2 cup whole wheat flour
Sugar or honey

Peel, seed and slice pumpkin. Cover with water and simmer until tender.

Place corn kernels in pie tin in 350-degree oven; bake for 15 minutes.

Add corn to pumpkin. Add flour, stirring constantly over low heat until mixture thickens. Add sugar or honey to taste. Serve hot.

CANADIAN BACON AND PEACH SALAD

~Submitted by Maggie, TX

10-oz. bag ready to eat salad greens
12 oz. sliced Canadian bacon
2 medium ripe peaches, sliced
1/2 cup honey mustard salad dressing

Slice Canadian bacon into quarters. Toss with remaining ingredients in a large bowl and serve. 4 servings.

Calories: 380
Fat: 20 grams
Sodium: 540 mg

Source: Betty Crocker's Salads!

PINEAPPLE SNOW

~Submitted by Robyn, Gold Coast, Australia

1 tin Pineapple cubes
1 packet Pineapple Jelly Crystals
White of 1 egg
1 cup boiling water

Dissolve jelly crystals in the boiling water, make up to 600 ml (one pint) with pineapple juice. When jelly is nearly set, add the stiffly-beaten egg white and beat all about 10 minutes. (Use a fairly large bowl.) Pour over pineapple cubes and leave to set.

HEAVENLY HASH BARS

~Submitted by Mary, Nashville, TN

1 package (16 ounces) miniature marshmallows
1 can (11-1/2 ounces) mixed nuts
2 cups semisweet chocolate chips
2 cups butterscotch chips
1 cup peanut butter

Sprinkle marshmallows and nuts in a greased 13" x 9" x 2" pan; set aside. In a small saucepan, melt chips and peanut butter over low heat, stirring constantly until smooth. Pour over marshmallows and nuts. Let stand for 8-10 minutes. Gently stir to coat marshmallows. Refrigerate until set; cut into bars.

Yield: 2-1/2 dozen.

PEANUT BUTTER COOKIES

~Submitted by Connie, MA

1 cup peanut butter
1 cup sugar (I have used granulated Splenda -same amount-with excellent results)
1 egg.

That's it! Drop onto greased cookie sheet and bake at 350 for 8 - 12 minutes.

HAM AND EGG CUPS

~Submitted by Maggie, TX

You can use any time of thin sliced sandwich meat and any type of cheese in this easy recipe.

6 1-oz. slices thin square ham
1/2 cup finely sliced green onions
2 cups shredded Havarti cheese
6 eggs
8-oz. container plain yogurt

Preheat oven to 350 degrees. Grease six 6 10-oz. custard cups and set on a jelly roll pan. Place one square of ham in each custard cup, pressing down gently to line cups. Place 1/6 of the onions and cheese in each custard cup.

Beat together eggs and yogurt in a medium bowl until combined. Pour over cheese and onions in each cup. Bake at 350 degrees for 25-30 minutes or until eggs are set and thoroughly cooked. Serves 6.

Calories: 300
Fat: 20 grams
Sodium: 670 mg
Vitamin A: 25% DV
Calcium: 40% DV

Source: Pillsbury's All New Brunch Cookbook