Lefse

2c. riced potatoes, packed lightly
1/2c. half and half cream
1T. margarine
1t. salt
1-1/2c. flour (more or less, add slowly)

Add half and half, salt and margarine to hot potatoes and mash with regular potato masher.
Chill thoroughly.
Add flour and blend thoroughly just before rolling out.
Roll a golf ball sized amount of dough on floured pastry cloth using a lefse rolling pin covered with pastry stockingette.
Turn before completely rolled out and re-sprinkle with flour to prevent sticking to cloth or pin.
Roll very thin. Pick up lefse with lefse stck and place on 475-500* grill, lightly brown both sides.
Stack between cloths to keep steam in and prevent drying out.
Serve with butter and sugar.
Freezes well (if there are any left!)

Makes 1 dozen 15" lefse.

~From an old church cookbook

Purple Stuff

2 sm pkgs grape sugar free jello
2 c. boiling water
1 20oz can crushed pineapple-do not drain
1 can light blueberry pie filling 

Dissolve jello in water.
Mix everything together and refrigerate till firm.

TOPPING
8 oz low fat cream cheese, softened 
1 c. low fat sour cream
1/2 c sugar/Splenda
2 tsp. vanilla

Mix and spread over jello when set.

Top with chopped pecans or walnuts if you want.
NOTE: Has been made in strawberry, peach & lemon. All are very good! Even have used a pie filling & different jello to mix things up.

****USE 1/2 For Small Group****

Cheese Bread

Cut a loaf of French Bread into individual pieces, almost to the bottom crust.
Combine melted butter and minced garlic or garlic powder to taste (1/2-1T for us.)
Brush both sides of each slice.
Put a piece of motz cheese between each slice.
Wrap in aluminum foil and bake at 350* for about 20m, bread will be crusty and cheese will be melted.

Cranberry Salad

First layer:
2c. pretzels, not low fat - coarsly chopped
3/4c. butter
3tbs sugar

Combine and spread in bottom of cake pan.
Bake at 400* for 8-10m.

Second layer:
8oz cream cheese, softened
1c sugar
9oz cool whip

Blend cream cheese and sugar, fold in cool whip.
Spread on crust, cool 1h.

Third layer:
1-3/4c. boiling water
6oz raspberry jello
6 oz whole cranberries
20oz crushed pineapple, drained

Dissolve jello in water, add fruit.
Chill until slightly set (20-30m)
Gently spoon mixture on top of cream cheese layer and chill overnight.

Sue's Bean Casserole

2 cans lima beans or butter beans, drained
2 cans kidney beans, undrained
2 cans pork & beans, undrained
1lb bacon, cooked and crumbled
1lb ground beef, cooked
1 onion, chopped and cooked with ground beef
1/2c. ketchup
1tsp vinegar
1tsp dry mustard
1tsp salt
1/2-3/4c. brown sugar

Heat oven to 350*
Mix everything together and bake 30 minutes covered and then 30 minutes more uncovered.

Crock pot: put on high 1h, stirring frequently.
Gluten free: check ingredients of beans for allergens, especially Pork & Beans. Buy HFCS free ketchup.

Fresh Salsa

From the Low Carb Bible

3md plum tomatoes, seeded and chopped
2tbs chopped onion
1sm jalapeno pepper
1tbs chopped fresh cilantro
1tbs lime juice
1tsp salt/pepper

Stir ingredients together and chill until ready to use.

Seven Layer Taco Dip

Serves 16

On a large platter, layer:
1 can RF refried beans
1 (8 oz) pkg cream cheese mixed with 1 (16 oz) container sour cream and 1 pkg taco seasoning
2c RF shredded cheddar cheese
Top with:
16 oz salsa
1 head chopped lettuce
1 chopped green pepper
1 large chopped tomato
and 1 bunch chopped green onions
Garnish with black or green olives, if desired.

Classic Corn Bread

Non-stick cooking spray
1-1/4c yellow cornmeal
3/4c flour
4tsp sugar
2-1/2tsp baking powder
1/2tsp salt
1c + 2tbs LF buttermilk
1lb egg

Heat oven to 400*
Spray 8" square pan or 12 cup muffin tin with non-stick cooking spray
Combine all ingredients.
Put in pan or cups.
Bake 20-25m or until toothpick comes out clean

Cheeseburger Soup

Serves 8.

Cooking spray
1md chopped garlic clove, minced
1md onion, chopped
1md celery rib, chopped
1lb lean ground beef
2tbs flour
3c chicken broth
1c LF evaporated milk
8oz Velveeta-type cheese
1/2tsp paprika
1/2tsp salt
1/2tsp pepper
24 baked tortilla chips, crumbled

Saute garlic, onion, and celery in cooking spray 5-10m until tender.
Spray a 3-1/2qt crock pot with cooking spray.
Add vegetables.
Brown beef and add.
In a small cup, mix 1/2c. broth with flour.
When lump free, add to ground beef pot then add remaining broth.
Heat to simmer and add to crock pit.
Add remaining ingredients to crock pot except chips.
Heat on low in crock pot for 2 hours, serve with crumbled chips.

Tex-Mex Black Bean Dip

1 (15 oz) can black beans, drained
1 tsp vegetable oil
1/3c. chopped onion
2 garlic cloves, chopped
1/2c. diced tomato
1/3c. mild picante sauce
1/2tsp. ground cumin
1/2tsp. chili powder
1/4c. shredded RF monterray jack cheese
1/4c. chopped fresh cilantro
1tbs fresh lime juice

Mash beans.
Saute onions and garlic in oil.
Add beans, tomato, sauce and spices.
Cook 5 minutes OR until thick.
Remove from heat.
Add cheese, cilantro, and lime juice.
Serve warm or room temperature.

Grandma Juanita's Hot Sausage Stuffing/Dressing

This is the best stuff ever! I am not a hot sausage person, so my hubby doesn't always use 2lb hot when he makes it for me. I will say though, the hot is not as hot as you'd think since there is so much bread in the stuffing ot "cool" it down.

The recipe:
14c Brownberry sage stuffing cubes
2lb Jimmy Deal hot sausage (if you can find Tennessee Pride sausage, it's even better!)
1 stick butter
2 onions, chopped
1 clove garlic, minced
2c mushrooms, chopped (optional)
2tbsp parsley (dry)
4-1/2c chicken broth
2 celery stalks, chopped

Fry sausage until no pink remains; drain.
Saute onion, celery, mushrooms, and garlic in butter.
Combine bread cubes, sausage and veggies in large bowl
Add parsely and broth
With very clean hands, mix ingredients together (smash it together to break down cubes.)
Put in to big enough baking dish or stuff turkey.
If in pan, bake at 350* for 45m or until top is nicely browned.

Turkey Meatballs

One pound of ground turkey breast

1/2 cup part skim ricotta cheese (keeps the meat moist)
1/2 cup bread crumbs
1 egg
1/2 cup milk
1/2 teasp salt/pepper
2 Tablsp chopped fresh basil

Mix altogether, form into 18 golf ball sized meatballs then brown them in a non-stick skillet sprayed with PAM. Finish in 375 degree oven for 15 minutes.

Meghann's notes: freezes well!

**When I defrost the ground turkey in a pan of water, it gets really moist - when I made these tonight, I was able to skip the milk entirely. It should be like a meatloaf, so DON'T add the milk right away!

Tomato, Basil, and Motz Pasta Salad

8 oz uncooked fusilli, or other spiral pasta
1 Tbsp balsamic vinegar, or more to taste
2 tsp olive oil
1/2 tsp dried oregano
1 cup cherry tomato(es), or grape tomatoes, halved
1/2 cup basil, fresh, chopped
1/2 cup part-skim mozzarella cheese, smoked, diced
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.

Lighter: leave out the pasta and serve as a salad, use a bit more olive oil and vinegar as dressing.

Quick and Easy, Mac and Cheesy

1 lb. box of Macaroni - Cook according to directions on the box

1 1/2 cup chopped onions
1 tblsp minced garlic
½ cup Red peppers chopped
1- 10 oz. can of Rotel Diced Tomatoes and Green Chilies
¼ cup of flour
¼ cup of butter
4 cups of milk
1 tsp. Cayenne Pepper
Salt and Pepper to taste
1 ½ cup of Monterey Jack Cheese
1 ½ cup of Sharp Cheddar Cheese
1 ½ cup of Velveeta Cheese to mellow it all out
Sprinkle with crumbled Doritos or any crunchy topping you desire

Preheat oven to 375.
In a large saucepan cook the onion, the garlic, and the canned Rotel Diced tomatoes and chilies in the butter over moderate low heat, stirring, until the onions are softened.
Stir in the flour, and cook the mixture, stirring, for 3 minutes.
Add the milk and whisk to keep from clumping, bring everything to a boil.
Simmer the mixture for 2 minutes and add the cayenne and salt and pepper to taste.
Cook the macaroni for 6 to 7 minutes according to directions on the package until it is el dente, drain it well, and in a large bowl combine it with the tomato and pepper mixture.
Save ½ cup of the Velveeta Cheese but stir in all the others cheeses and transfer the mixture to a buttered medium 9 x 13 shallow baking dish or pan.
Sprinkle the mixture evenly with the remaining cheeses or Doritos (or whatever crunchy topping you desire) over the macaroni mixture, and bake the macaroni and cheese in the middle of preheated oven.
Bake for 20 to 25 minutes, or until it is golden and bubbling.

Serves 8.

Fresh Corn Chowder

1/2 lb. bacon, chopped
1 c. chopped mild yellow onion
4 ribs celery, chopped
1/2 c. flour
2 qt. chicken stock
4 sm. potatoes
2 tsp. freshly cracked white pepper
1 tsp. dried thyme
2 bay leaves
3 tbsp. chopped parsley
2 cloves garlic, minced
6 sm. ears sweet corn, cut off the cob (3 c. kernels)
2 c. light cream (I used half and half)
Salt and pepper to taste

In a large pot, heat the bacon and sauté until crisp.
Remove the bacon and reserve to use as a garnish for the soup.
Add the onions and celery to the bacon fat and sauté until soft, being careful not to brown.
Sprinkle the vegetables with the flour and continue to cook over low heat, stirring frequently, for about 10 minutes. Be carefull not to brown.

Loaded Baked Potato Soup

1 lb. baking potatoes, cubed *I use about 6-8 small to medium potatoes
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth OR 2c water and 2 chicken bouillon cubes, microwaved for 1 minute.
1 cup milk *I use skim
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided *The Sam's Club real bacon pieces work well too!
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided *I omit.
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

MICROWAVE
Microwave potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min.
Stir in broth and milk. Microwave 10 min., stirring after 5 min.
Carefully crush potatoes with potato masher.
RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping.
Stir remaining bacon, cheese and onions into soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.

STOVE TOP
Boil potatoes, drain.
Mash about half the potatoes - add liquids, and replace remaining potatoes.
Mix in bacon, cheese, and onions; reserve some for toppings.
Serve with reserved toppings and sour cream.

Variation: peel potatoes before cooking (especially if serving to young children.)

Reheats well! I would not recommend freezing.

Gluten free: watch ingredients of sour cream.
Diabetic friendly: serve a side salad with this instead of bread, and this becomes a pretty good meal! Only carbs would be the potatoes, approximately 30g per cup.

Turkey Breakfast Sausage

1 tablespoon olive oil

1/2 cup finely chopped onion
1/2 cup shredded peeled Fuji or Braeburn apple
1 garlic clove, minced
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds ground turkey breast
Cooking spray

Heat olive oil in a nonstick skillet over medium-high heat. Add onion and apple; sauté 3 minutes. Add garlic; sauté 30 seconds. Remove onion mixture from pan; cool completely.

Combine onion mixture, thyme, sage, salt, pepper, and turkey, stirring well to combine. Divide mixture into 24 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add half of patties; cook 3 minutes on each side or until done. Keep warm. Repeat procedure with remaining patties.

NI: 3 patties per serving, serves 8. Calories:155 (15% from fat), Fat:2.5g (sat 0.5g,mono 1.4g,poly 0.4g),Protein:28.1g, Carbohydrate:3.4g, Fiber:0.7g, Cholesterol:70mg, Iron:1.5mg, Sodium:349mg, Calcium:23mg

Fruit Dip

1 pkt. (makes 2 qt. drink) or 2 pkt. (makes 1 qt. drink each) CRYSTAL LIGHT Strawberry Kiwi Flavor Drink Mix*


4 cups vanilla low-fat yogurt

STIR drink mix into yogurt in medium bowl until well blended.

SERVE as a dip with assorted cut-up fresh fruit.

Gen's Broccoli and Cheddar Cheese Nuggets

1 16-oz Package frozen broccoli, cooked, drained, and chopped

1 cup Seasoned bread crumbs (you could try using baby cereal if you want, we know it works well with "baby meatballs")
1 ½ cups Shredded cheddar cheese (please use real cheese and not a "processed cheese food" product. Try tomato & basil cheddar.)
3 Large eggs or 5 egg yolks - Most pediatricians say it's ok to use whole egg in a baked good when baby is over 8-9 months old without allergies. We would recommend that you substitute 5 egg yolks for the whole eggs if serving this to those under 1 yr. Ask YOUR pediatrician.

Directions:

Preheat oven to 375
1. Lightly coat a baking sheet with olive oil and set aside.
2. Combine all remaining ingredients and mix well.
*Add seasonings if you like - garlic powder, pepper, extra basil & oregano for example. Add a fruit or veggie puree to substitute for the eggs if desired.
3. Shape mixture into nuggets or fun shapes such as squares or squigglies etc. and place on baking tray. Bake for 20 to 25 minutes, turn nuggets over after 15 minutes. Serve warm. Freezes well.

Suitable for those who have had the ingredients and for those who can handle texture and mash foods with their gums. <-- With regards to babies. :o)

Kristy's Mac n Cheese Muffins

8 oz elbow macaroni
1 tbsp butter
1 1/2 tbsp flour
1 1/2 cups milk (I use 1%)
pepper
1 c grated cheese
1/3 cup bread crumbs

Preheat oven to 350. Either grease muffin tin or you can use paper liners

1. Boil water, add macraroni & cook until almost tender. Drain & set aside.

2. Melt 1 tbsp butter in saucepan over low heat. Sprinkle flour in. Stir for 2 minutes. Slowly add milk. Whisk sauce for 4-5 minutes or until thick enough to coat a spoon.

3. Add grated cheese. Stir until sauce is smooth. Add pepper.

4. Add macaroni & bread crumbs. Stir well.

5. Put mixture in 12 muffin cups or liners.

Bake for 8 minutes.