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PUMPKIN "PIE"

~Submitted by Joyce, IL

1 15oz can pumpkin (not the pumpkin pie mix)
5 oz evaporated milk
3/4 cup Splenda
1 tsp. Cinnamon
1/4 tsp. cloves
1/2 tsp. ground ginger
2 eggs

Combine all the ingredients. Spray a pie pan with a little cooking spray. Pour the pumpkin mixture directly into the pan. Bake at 375 for about 35 minutes or until firmly set.

8 servings, 1 POINT each

*This was the first dessert I made when I started the (Weight Watcher) program, and it gave me the courage to try others. You won't miss the crust. Add a big dollop of fat free Cool Whip!

SAUTEED KOHLRABI AND WATERCRESS

~Submitted by Treva, NC

Source: Food Network

1 pound small kohlrabi* bulbs (about 1 bunch)
1 bunch watercress
1 tablespoon unsalted butter
1 tablespoon rendered duck fat or 1 additional tablespoon unsalted butter
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper

Peel kohlrabi with a vegetable peeler and cut into 2-inch long julienne strips. Discard coarse stems from watercress. In a large heavy skillet, heat butter and reserved duck fat over moderately high heat until foam subsides and saute kohlrabi, stirring, until crisp-tender, 5 to 10 minutes. Add lemon juice and saute kohlrabi, stirring, 1 minute more. Remove skillet from heat and immediately stir in watercress. Season vegetables with salt and pepper.

Yield: 4 servings

*Note from publisher:
Another name for Kohlrabi is turnip cabbage and it is a member of the cabbage family. The flavor of its bulb-like stem is similar to a turnip.

SOUPE A L'OIGNON
(French Onion Soup)

~Submitted by Mary B, MI

4 Tbs. butter
2 Tbs. vegetable oil
2 lb. onions, thinly sliced (about 7 cups)
1 tsp. salt
3 Tbs. flour
2 quarts beef, chicken, or vegetable stock (fresh or canned)
Salt and freshly ground black pepper to taste

For the croutes:
12 to 16 one inch slices French bread
2 tsp. olive oil
1 garlic clove, peeled and cut in half
1 cup grated Gruyere or Swiss cheese (Parmesan may be substituted)

Melt the butter with the oil in a large saucepan. Add the onions and the salt, stirring occasionally over low heat for 20 to 30 minutes, until the onions are golden brown. Sprinkle the flour over the onions and cook an additional 5 minutes, stirring occasionally. Add the stock and bring to a simmer, stirring frequently. Cook an additional 30 minutes, partially covered over very low heat. Taste the soup and adjust the seasoning. Meanwhile make the croutes by placing the slices of bread on a baking sheet in a single layer and bake at 325F for 15 minutes. Lightly brush both sides of each slice with the olive oil, turn over, and bake an additional 15 minutes, until crisp and golden brown. Rub each slice with the garlic clove. To serve place float the croutes on the soup in a tureen or individual soup bowls. Serve the cheese on the side, to be added by the d?®ners.

MEAT CURRY

~Submitted by Ingrid, Coos Bay, OR

2 and 1/2 pounds good quality beef
2 mounded tsp. paprika
1 tsp. ground cumin
2 tsp. coriander
2 and 1/4 tsp. turmeric
2 tsp. white mustard
2 tsp. ground ginger
2 tsp. Garam Masala (a spice found in the Gourmet sections of many supermarkets)
2 and 1/2 tsp. garlic powder
1 tsp. chili powder
2 bouillon cubes
2 large onions
4 Tbsp. butter
2 cloves garlic, minced
Salt and pepper to taste
2 bay leaves
3 tsp. cornstarch

Cut meat into one-inch cubes. Mix spices (the ingredients listed from paprika up to and including the bouillon cubes) in a bowl with water until mixture is runny. Cut onions into quarters and fry with butter until tender. Add garlic and cook for a few seconds. Add spices to onion and garlic and cook for 10 minutes. Add meat and mix well. Add salt and pepper and cook for 5 minutes. Pour boiling water to just below level of meat and cover and simmer for at least four hours. Add 2 bay leaves 2 hours before eating. Mix cornstarch with warm water and add to curry about 1/2 hour before eating to thicken sauce.

The Skinny: Use lean beef. The remaining ingredients are just mostly spices, onion and garlic.

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For Two...

GRILLED SWORDFISH WITH CUCUMBER LIME SALSA

~Submitted by Jean, Syracuse, NY

Active time: 30 min
Start to finish: 40 min

For swordfish:
1 tablespoon fresh lime juice
1 teaspoon honey
1 teaspoon vegetable oil plus additional for brushing pan
1 teaspoon ground coriander
1 (1-inch-thick) swordfish steak (6 oz)

For salsa:
1 lime
1 (1/4-lb) Kirby cucumber, peeled, seeded, and cut into 1/4-inch dice (3/4 cup)
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped scallion greens
1 teaspoon finely chopped fresh jalape?±o or Serrano chile (including seeds)
1 teaspoon sugar, or to taste
1/4 teaspoon salt

Special equipment: a well-seasoned ridged grill pan

Marinate swordfish:
Stir together lime juice, honey, oil, and coriander in a shallow dish. Add swordfish, turning to coat, and marinate at room temperature, turning over once, 15 minutes. (Do not marinate longer.)

Make salsa while swordfish marinates:
Remove peel, including all white pith, from lime with a sharp paring knife. Cut segments free from membranes and finely chop segments, then combine with remaining salsa ingredients in a bowl.

Grill swordfish:
Lightly brush grill pan with oil and heat over moderately high heat until just beginning to smoke. Remove swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Serve topped with salsa.

Cooks' note:
??? Salsa can be made 2 hours ahead and chilled, covered.

Makes 1 serving.