salt

~Cake~; In a large bowl combine the flour splenda baking soda cinnamon and salt. Combine egg and apples. Add to flour mixture and mix well.Transfer to a 8-inch square baking pan coated with non stick spray. Bake at 350 degrees for 20 to 25 minutes or til a toothpick inserted in center comes out clean. ~Sauce~; In a small nonstick pan combine the brown sugar flour and salt. Gradually add water. Stir until smooth. Cook and stir constnatly over medium heat until mixture come to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from heat and stir in light margarine; and vanilla. Pour over cake and serve warm or cold. This cake is equally good without the sauce and without this is a 2 point dessert!

In a nonstick skillet cook sausage and onion over medium heat until sausage is no longer pink; drain and cool. In a large bowl beat the eggs egg whites milk mustard salt and pepper. Stir in the bread cubes cheese and sausage mixture. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Makes 12 3x3 square servings.

Preparation:; Heat 1 tbsp oil in large saucepan. Saute the mushrooms onions and garlic over medium heat for about 10 minutes or until the liquid boils off and the mushrooms begin to saute. In large bowl add mushroom mixture to oats Parmesan breadcrumbs eggs parsley oregano salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet over medium heat. Fry patties cooking about 5 minutes on each side or until golden brown. Makes 4 large or 6 small burgers; Serve with your favorite burger toppings.

Combine all ingredients except the rice in crockpot. Cook on low 8-10 hours. Add rice to crockpot and cook for an additional 15 minutes.

1. Melt shortening over high heat in a large pot or dutch oven. 2. Add beef cubes and brown over medium heat stirring occasionally about 15-20 minutes. 3. Add onions boiling water salt lemon juice sugar worcestershire sauce pepper paprika allspice and cloves. 4. Simmer tightly covered for about 2 hours stirring occasionally. 5. Add vegetables and simmer another 30 minutes (covered) or until tender. 6. Note: if your lid is not tight on the pot you may not have enough liquid left to just about cover everything after you add the veggies. 7. If this is the case add more water to barely cover ingredients. 8. Mix cold water and flour together and blend until smooth. 9. Push meat and veggies to the side of the pot and add flour mixture slowly incorporating into liquid. 10. When gravy thickens stir all ingredients gently to distribute gravy evenly. 11. Simmer another 5 or 10 minutes and enjoy!

Makes 8 servings (1/8 of a 9 X 13 baking dish) Preheat oven to 350 Degrees. Saute' onion & garlic add thawed spinach and cook until most of the moisture is gone. Blend eggs & cottage cheese and salt & pepper to taste. Add to spinach mixture along with two cups of cheddar cheese. Mix and pour into 9 X 13 greased pan. Bake for 30 minutes until done around edges and a little moist in the center. Can be served hot or cold. Great to reheat for a quick morning on the go breakfast or serve in smaller pieces for a cold appetizer.

Beat ingredients well until batter shows bubbles. Pour batter into spaetzle maker over simmering water and squeeze batter into water. Let rise to top skim them out drain and rinse under cold water.

Cook and stir all ingredients until heated through. Cover and cook over medium heat stirring occasionally until vegetables are crisp-tender about 10 minutes. 6 to 8 servings.

Preheat oven to 425. Combine milk & vinegar. Let sit for five minutes. Cover baking pan or sheet with foil or parchment paper. Combine buttermilk and egg whites in a shallow dish stir well with a whisk. Combine flour cornmeal 1/4 teaspoon salt black pepper and red pepper in a separate shallow dish,stir well. Sprinkle chicken evenly with remaining 1/4 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.Heat oil in a nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

1. Brown 2 onions and meat in 1/4 cup of oil in a large pot. Sprinkle with salt pepper and turmeric. Add the kidney beans chick-peas and split peas and saute for a few minutes. Pour in the water bring to a boil reduce heat and cover. Simmer for 50 minutes over medium heat stirring occasionally.
2. Add barley. Cover and cook 50 minutes longer stirring ocasionally.
3. Add parsley cilantro dill spinach and rice; cover and cook 50 minutes more.
4. Check to see that the meat is tender and beans are done.
5. Stir in the yogurt and continue stirring constantly for 5 minutes with a wooden spoon to prevent curdling.

*** NOTE: We let the soup cool and set in the refrigerator over night to let the flavors meld. Add the yogurt just before serving.
Optional Garnish not included in nutrition calculation.
2 Tablespoons oil
1 onion peeled and thinly sliced
5 cloves garlic peeled and crushed
1/4 teaspoon turmeric
1 Tablespoon dried mint leaves

Pour 2 Tablespoons oil into a small non-stick frying pan and brown the onion and garlic. Add turmeric and remove from heat. Crush dried mint in the palm of your hand and add to the pan. Mix well.
Pour the simmering soup into a tureen. Garnish with mint-and-garlic mixture.