Fruit Medley Dessert

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Yield: 8 servings
Ingredients:
1 pkg (18 ounces) Refrigerated Sugar Cookie Dough
1 contnr (32 ounces) lowfat vanilla yogurt or 1 quart vanilla frozen yogurt
4 cups fresh fruit (blueberries, raspberries, sliced apples, cherries, nectarines, peaches and/or strawberries)

Procedures:
1 PREHEAT oven to 350° F.
2 ROLL out cookie dough to 1/4-inch thickness on lightly floured surface.
3 Cut out 24 shapes using 3-inch cookie cutters.
4 Place on ungreased baking sheets.
5 BAKE for 5 to 8 minutes or until edges are light golden brown.
6 Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
7 PLACE two cookies on each plate.
8 Top with 1/2 cup yogurt and 1/2 cup fruit mixture.
9 Place third cookie on top.
10 Skill Level: Easy

Chocolate Fondue

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Yield: 6 servings
Ingredients:
1 lbs dark or milk chocolate or couverture
1/4 cup milk
1 tbsp brandy (optional)
2 large oranges, peeled, divided into sections
1 x pineapple, cubed
2 large apples, peeled and cubed
2 large pears, peeled and cubed
2 large bananas, cut into 1 inch slices
12 x pieces of dried apricots


Procedures:
1 NOTE: You will need a fondue pot for this recipe.
2 Break chocolate into small pieces. Place them inside the fondue pot.
3 Turn the heat on - switching to low. Let the chocolate melt, then stir in the milk and brandy.
4 Let it continue to heat for 4-5 more minutes, then stir until smooth.
5 To seve: Arrange cubed fruits in serving bowls. Spear fruit cubes with fondue skewers and dip in chocolate.
6 Serve with bread or biscuits on the side.

White Chocolate Mousse

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Yield: 4 servings
Ingredients:
12 oz white chocolate, broken into small pieces
4 tbsp water
2 cup heavy cream
1 tsp instant (powdered) gelatin
1/2 cup cold water
1/4 cup milk chocolate bits or chips

Procedures:
1 In a double boiler, melt white chocolate bits in water.
2 Whip the heavy cram until thick.
3 Fold the melted white chocolate into the cream.
4 In a small cup, combine powdered gelatin with cold water. Heat in microwave at high for 45 seconds, until gelatin is dissolved.
5 Mix into the white-chocolate cream.
6 Add some chocolate bits or chips and fold, then pour contents in a mold. Refrigerate for 3-4 hours.
7 To serve, immerse mold in warm water, then invert on a serving plate.
8 Garnish with chocolate bits and mint leaves if desired.

Crab Salad with Chiles and Cilantro

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Yeild: 4 Servings
Ingredients:
1 cup sour cream
1/2 cup (4-ounce can) Diced Green Chiles
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
2 tbsp lime juice
1/2 tsp salt
1 lbs fresh or chopped imitation crabmeat
Crackers or tortilla chips

Procedures:
1 COMBINE sour cream, chiles, onion, cilantro, lime juice and salt in medium bowl; add crab.
2 Toss to coat well.
3 Cover; refrigerate for at least 1 hour.
4 Serve with crackers or chips or use as a topping for salads or tostadas.

Spinach Salad with Cherries

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Yeild: 4 Servings
Ingredients:
1/4 cup olive oil
1/4 cup red wine vinegar
2 tsp honey
1/8 tsp black pepper
5 cup cleaned torn spinach leaves, stems removed
1 cup bite-size fresh pineapple wedges
1/2 cup dried tart cherries
1/2 cup thinly sliced red onion
x crumbled feta cheese, if desired

Procedures:
1 For the dressing, combine oil, vinegar, honey and pepper in a medium bowl; mix well.
2 For the salad, combine spinach with pineapple, cherries and onion in a large salad bowl. Spoon dressing over spinach mixture; mix to coat salad with dressing. Serve topped with feta cheese, if desired.
3 Courtesy of: Cherry Marketing Institute

Italian Celery Salad

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Yeild: 4 Servings
Ingredients:
2 can stewed tomatoes
2 large celery branches
2 tbsp olive oil
2 tbsp chopped onions
1/4 cup white wine
Italian seasoning
salt, pepper, thyme

Procedures:
1 In a saucepan, saute chopped onions in olive oil.
2 Add white wine and simmer for 1 minute.
3 Add stewed tomatoes, mix well.
4 Season with Italian seasoning, salt, pepper, thyme. Set aside and cool.
5 Wash, peel / clean celery branches. Slice to make 4 inch batonnets.
6 Make a bed of tomato sauce on serving plate. Arrange celery sticks on top, then garnish with the rest of the tomato sauce.
7 Serve cold as appetizer.

Pork Stew a la Limousine

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Yeild: 4 Servings
Ingredients:
1 kg pork meat, for stewing
1/4 cup butter
1 tbsp cooking oil
1 large onion, peeled and cut into rings
1 large carrot, peeled and diced
1 tbsp flour
1 cup white wine
1 cup water
1 x bouquet garnis (spice bag)
1 x garlic clove, chopped
x salt and pepper
1 can button mushrooms, drained
1/4 lbs bacon, chopped

Procedures:
1 Melt half of the butter in a pressure cooker over high heat. Add the cooking oil, then the pork meat. Saute until browned on the edges.
2 Add the sliced onions and the diced carrots. Continue sauteeing for 2 minutes more.
3 Add the flour, then continue cooking until the flour has browned a bit.
4 Add the wine and water. Bring to a quick boil, then add the bouquet garnis and garlic clove. Cover, then cook with pressure for about 30 minutes.
5 In a separate pot, melt the other half of the butter, then saute the mushrooms and bacon until cooked.
6 After 30 minutes, open the pressure cooker, then add the bacon and mushrooms. Stir and season with salt and pepper. Let it simmer for about 3 - 4 minutes.
7 Tranfer to a serving plate. Serve with rice or

Cajun Pork Roast

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Yeild: 4 Servings
Ingredients:
2 lb boneless single loin pork roast
3 tbsp paprika
1/2 tsp red pepper (cayenne)
1 tbsp garlic powder
2 tsp oregano
2 tsp thyme
1/2 tsp salt
1/2 tsp white pepper, ground
1/2 tsp cumin
1/4 tsp nutmeg

Procedures:
1 Combine all seasonings and rub well over all surfaces of roast.
2 Place roast in shallow pan and roast in 350 degree F. oven for about an hour, until internal temperature is 155 to 160 degrees F.
3 Remove from oven, let rest 5 to 10 minutes before slicing.
4 Preparation Time: 5 minutes,Cooking Time: 60 minutes
5 Nutrient Information per Three-Ounce Serving:,Calories: 178,Sodium: 239 mg,Protein: 27 gm, Cholesterol: 66 mg, Fat: 7 gm

Southwestern Kabobs

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Yeild: 4 Servings
Ingredients:
4 ea boneless top loin pork chops, cut into 1-inch cubes
4 tbsp taco or fajita seasoning
1/2 ea green bell pepper, seeded and cut into 1-inch pieces
1/2 large onion peeled & cut into 1-inch pieces

Procedures:
1 In a plastic bag or shallow bowl, toss together pork cubes with desired seasoning until pork is evenly coated.
2 Thread pork cubes, alternating with pepper and onion pieces, onto skewers.
3 Grill over a medium-hot fire, turning occasionally, until pork is nicely browned.
4 If using wooden skewers, soak in water for 20 minutes before using.
5 Approximate Nutrient Information per Serving:, Calories: 200, Sodium: 880mg, Protein: 25g, Cholesterol: 60mg, Fat: 6.6g, Sat. Fat: 2g

Smoky Country-Style Ribs

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Yeild: 6 Servings
Ingredients:
3 lb pork country-style ribs
1 cup catsup
1/2 cup firmly packed brown sugar
1/2 cup chili sauce
2 tbsp cider vinegar
2 tbsp liquid smoke
1 tbsp lemon juice

Procedures:
1 Sprinkle ribs with garlic salt and freshly ground pepper.
2 Combine remaining ingredients in a medium saucepan.
3 Cook over medium heat for about 10 minutes, stirring occasionally; keep warm.
4 Place ribs, rib bones down, on rack of a shallow roasting pan.
5 Baste with sauce.
6 ake at 325 degrees F. for 1 1/2 to 2 1/2 hours, turning and basting with sauce every 30 minutes.
7 Cut into serving-size portions.
8 Bring remaining sauce to a boil and serve with ribs.
9 Preparation Time: 15 minutes,Cooking Time: 120 minutes
10 Nutrient Information per Serving:,Calories: 391,Sodium: 859 mg,Protein: 23 gm,Cholesterol: 85 mg, Fat: 18 gm