#14 Strawberry Spinach Salad I

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Original Recipe Yield 4 servings

Ingredients

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/2 cup white sugar
• 1/2 cup olive oil
• 1/4 cup distilled white vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
• 1 quart strawberries - cleaned, hulled and sliced
• 1/4 cup almonds, blanched and slivered

Directions

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving

#13 Orange Chicken - Bonnie Andrus

1/2 cup flour

2 teaspoons salt

1/4 teaspoon pepper

2 fryers, cut up (or breast meat equivalent)

1/3 cup butter, melted

1 onion, thinly sliced

1 can (6 ounces) frozen orange juice concentrate

1 juice can of water

1/4 cup brown sugar

1/2 teaspoon nutmeg

2 tablespoons cornstarch

Combine flour, salt, and pepper in a plastic bag. Add chicken pieces and shake to coat well. Brush each piece with butter. Place chicken pieces in a baking pan, skin side up, brown in a 400 degree F. oven. Remove chicken to a 2-quart casserole and spread onions generously over surface.

Combine orange juice, water, brown sugar, nutmeg, and cornstarch. Pour over chicken. Cover with foil and bake at 325 degrees F. for 1 hour or until fork tender. Makes 6 to 8 servings.

#12 Creamy Soup Mix

Cream Soup Base

1/4 teaspoon black pepper,

1/2 teaspoon each dried thyme and dried basil

1 Tablespoon ddried onion flakes

2 tablespoons cornstarch

2 tablespoons chicken bouillon granules

1 cup nonfat dried milk powder

To make soup, put the mixture in a large sauce pan and add 2 cups of cold water. Cook on medium heat and stir continuously until the mixture thickens. To the thickened mixture add the main ingredient (chicken, broccoli, mushrooms, celery) and let the soup cook a few minutes longer. It will make about 3 to 5 cups depending on what you add to it.

#11 Dinner Rolls

2 cups warm water (110-115 degrees)

2/3 cups nonfat dry milk (instant or non-instant)

2 Tablespoons dry yeast

1/4 cup sugar

2 teaspoons salt

1/3 cup butter, shortening, or margarine

1 egg

5 to 5 1/2 cups all-purpose flour, or bread flour

Electric mixer: combine water, milk powder, stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour, mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand.) Add about 1/2 a cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Oil bowl, rotate dough, cover let rise until double in size. Roll out dough into an 8 X 18 inch about 1/4 inch thick rectangle. Flour both sides. Baste with melted butter. Use pizza cutter to divide dough into smaller rectangles. Roll them up with the butter in the center. Place on cooking sheet, oil or use parchment paper. Let rise double. BAKE 375 degrees for 15 to 18 minutes. Brush tops with melted butter.

BREAD STICKS

Use above recipe. Roll dough in rectangle about 1/2 inch thick. Brush with butter, cut in desired widths and lengths (1/4 inch wide and 4 to 5 inches long is ideal). Leave tops plain or sprinkle with poppy seeds, sesame seeds, Parmesan cheese, or the following mixture:

1 teaspoon poppy seed

1 teaspoon sesame seed

1/2 teaspoon fennel seeds

1/2 teaspoon caraway seeds

1/8 teaspoon celery seed, or cumin, or dill sees, or all three

Allow to rise until half again the size when rolled out. Bake at 375 degrees for about 10 minutes.

#10 Low-Cal Strawberry-Spinach Salad

Ingredients

1/3 c almonds, slivered
4 c baby spinach
3/4 c strawberries, quartered
1 T balsamic vinegar
1 t Dijon mustard
1 t honey
3 T extra virgin olive oil
Salt and pepper to taste

Directions

Place the almonds in a dry skillet or saute pan. Cook over low heat, shaking the pan the entire time until the almonds are toasting. Almonds are done when you start to smell a "nutty" scent.
Remove almonds from the pan to cool. (Do not cool in the skillet because they will burn from the heat that remains in the pan.) Wash and dry the spinach.

Prepare the dressing by placing the vinegar, mustard, and honey in a mixing bowl. Slowly whisk in the oil until all is incorporated. Place spinach in a large bowl. Add strawberries, almonds, and dressing. Toss to coat. If desired, season with a pinch of salt and pepper.

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 162.5

• Total Fat: 15.2 g
• Cholesterol: 0.0 mg
• Sodium: 49.5 mg
• Total Carbs: 6.2 g
• Dietary Fiber: 2.2 g
• Protein: 2.7 g

#9 Slow Cooker Italian Beef for Sandiches

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

(internet: allrecipes.com - Submitted by Maureenburr)

Don Hultgren's Fav

"Rump rost is a cooked with Italian salad dressing mix and seasongs until it is tender enough to shred with a fork."

INGREDIENTS:

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregan
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

DIRECTIONS:

1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix n a saucepan. Stir well, and bring to a boil.

2. Place roast in slow cooker, and pour salad dressing mixture over the meat.

3. Cover, and cook on low for 10-12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

4. Serve on hoagie rolls

#8 Potatoes - Best Ever Oven French Fries

I just figure 3 oz. of potatoes equals one WW point. So I weigh the potatoes and fix 3 points per person. The coating is for 2 large baking potatoes so double it if you are doing more! Really, really good!

Oven 425 degrees. Spray a nonstick pan with Pam. Combine and stir in a large bowl:

2 lighthly beaten egg whites
3/4 teaspoon cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper

Peel the potatoes and cut into long thin strips. Toss in the bowl and coat. Place in a single layer on Pam sprayed cooking sheet. Spray it well, you don't want these to stick. Bake about 15 minutes. Then raise to highest level in oven and broil for about 10 minutes. WATCH them and don't leave them in too long. But this really crisps them up. Yum, yum! If they sit out for a bit before dinner, just broil a minute or two before serving to warm and recrisp!