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ENGLISH PEA SALAD

~Submitted by Lillian, FL

1 can peas, drained
small amount of grated carrot
?? stalk celery, diced fine
?? C. chopped onion
?? C. Mayonnaise

Mix all together and chill well. Serve on a bed of lettuce. Sometimes, I add grated radish for color and it is also good if chopped peanuts are added. This is an inexpensive, convenient salad and it makes a very pretty addition to a meal.



CHOCOLATE RICOTTA CHEESECAKE

~Submitted by Larry Holmes, Ontario, Canada

Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
?? cup melted butter

Filling:
3 cups ricotta cheese
1 cup sugar
4 eggs
1 cup heavy cream
1/8 teaspoon salt
1/3 cup unsweetened cocoa
?? cup flour
?? teaspoon vanilla

Topping:
Glazed Fruit (recipe follows)
Sweetened whipped cream (optional)

Preheat oven to 350?° F. For crust: combine cracker crumbs, sugar and butter. Press mixture onto bottom and ?? inch up sides of 9-inch springform pan. Bake 10 minutes; cool.

For filling: In food processor or blender combine cheese, sugar and eggs; process until smooth. Add heavy cream, salt, cocoa, flour and vanilla;
process until smooth. Pour into prepared crust. Bake 1 hour 15 minutes or until set. Turn off oven heat; open door and let stand in oven for 1 hour.
Cool to room temperature then chill thoroughly in refrigerator. Top with fresh or Glazed Fruit, and peep with sweetened whipped cream.

Glazed Fruit:
1 ?? cups peaches, pitted sweet berries,
fresh strawberries or pineapple chunks
1/2 cup fruit preserves

Stir fruit and preserves together until fruit is well coated.



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 WW 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!



GRANDMA'S POTATO SALAD

~Submitted by Margo, SW CO

8 potatoes (preferably Yukon Gold) cooked, peeled, cubed (3/8"-1/2")
3-4 hard-boiled eggs - chopped
5-6 sweet midget pickles (blended into something like paste - or very finely chopped)*
3 heaping table serving spoons miracle whip
pickle juice (enough to flavor - probably 2-3 TBSP) (from midgets pickles)
1 TBSP sugar
1 TBSP mustard
1/2 - 1 tsp celery seed
1 (2-3") onion - (blended into something like a paste - or very finely chopped)*
salt - to taste (needs a LOT as potatoes eat up the salt)
probably more miracle whip to adjust consistency.

Combine miracle whip, pickle juice, mustard, salt, celery seed, finely chopped midget pickles, pickle juice and onions.

Mix well.

Put about 1/4 potatoes and 2 chopped eggs in bowl.

Add all sauce and mix lightly (don't want "mashed" potatoes).

Add another 1/4 potatoes and 1 chopped egg and mix lightly.

Repeat 2 times.

Refrigerate to blend flavors



KEY LIME BUNDT CAKE

~Submitted by Brenda, AL

This is a very good bundt cake.

1 package Duncan Hines Moist Delux Lemon Supreme Cake Mix
4 oz package lemon instant pudding mix
4 eggs
1 cup vegetable oil
3/4 cup water
1/4 cup fresh lime juice (I used bottled)
A few drops green food color to make green

Preheat oven to 350 degrees F. Grease and flour 10 inch bundt pan. Mix all ingredients in large bowl. Beat on low speed until moistened. Then beat medium speed for 2 minutes. Pour into pan. Bake 50 to 60 minutes until tooth pick comes out clean. Cool in pan for 25 minutes. Poke holes in cake with pick or sharp object. Pour glaze over top. Glaze follows.

Glaze:
2 cups powdered sugar
1/3 cup lime juice
2 tablespoons water
2 tablespoons butter, melted

Combine all ingredients in medium bowl. Mix well. Pour over cake. Cool completely. Remove from pan onto cake plate. Can garnish with powdered sugar and lime slices.

Makes 12 to 16 slices.

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For Two...

ROAST CORNISH HEN

~Submitted by Judy, LaPorte, IN

2 hens
salt and pepper
1/4 c. butter
2 cloves garlic
3/4 c. dry white wine
1 T. flour
dried tarragon leaves

Wash hens. Make basting sauce: melt butter in pan, stir in 1/4 c. wine and 1 t. tarragon leaves. Sprinkle inside of hens with 1/2 tsp. salt, 1/8 tsp. pepper and 1 T. tarragon. Place a clove of garlic inside each hen. Sprinkle outside liberally with garlic salt. Preheat oven to 400 degrees. Place hens in a shallow pan without a rack. Roast, basting often with sauce. Cook one hour or until golden. Place on platter, make gravy; dissolve flour in remaining wine, stir into drippings with 1 cup of water. Stir until thick.

I serve with wild rice.