OK -- SO THAT's NOT A POSSUM!

We don't really eat possum (or other kinds of roadkill either), but I always have plenty of stuff "laying around" inside the house, though, so I can make whatever the spirit moves me to create.  So -- here goes:

For a printable version of each recipe please click on the name of the recipe.

Pears & Blue Cheese
Salad

If you happen to have half a can of pears (lite, canned in pear juice, of course) left over, just cut them in cubes, put them on top of a nice big bowl of romaine lettuce and sprinkle with Kraft "light done right" Roka Blue dressing.
THIS IS REALLY GOOD!

The Weedy Lady's First Prize

Macaroni & Cheese

(Here's how you can use the other half of the large container of cottage cheese you bought to use with the first half can of those pears.)

8 oz. cooked & drained whole wheat
      pasta elbows, shells or penne
1 1/2 c. low-fat cottage cheese
3 T. powdered cheddar cheese**
3/4 c. no fat sour cream
1 can evaporated skim (no fat) milk
1 c. shredded low fat sharp cheddar
    (or veggie cheddar cheese)

2 egg whites & 1 whole egg
2 Tbsp. grated fresh onion
1 tsp. Worchestershire sauce
1 tsp. dry mustard
1/4 tsp. ground white pepper
3 Tbsp. Fresh grated parmesan cheese
Sweet Hungarian paprika

1.  Preheat oven to 350 degrees and spray 2 quart casserole.
2.  In food processor blend cottage cheese, eggs, powdered cheese & sour cream.
     ** NOTE:  If you don't have powdered cheese add an extra 1/2 c. sharp cheddar.
3.  Transfer to bowl and add all but macaroni and paprika.
4.  Stir in macaroni.  Correct for salt and pepper.  Sprinkle top with paprika.
5.  Put baking pan with 1" of boiling water in oven.  Set casserole inside this pan.
     (Yes, it's like making a custard, but if you don't do this it won't win the blue ribbon!)
6.  Bake covered for 30 minutes, then uncover and bake until done -- about
     another 30 minutes.  Test with a clean butter knife for "doneness".

A lot of folks won't eat green peppers because they "repeat" on them.   NO PROBLEM:  Just peel them with a potato peeler.  No burps!!!!!   Now,
You're ready for my

"DARNED GOOD CHICKEN"

3 chicken breasts (about 1#) pounded to 1/2" thick
4 c. green peppers cut in 1" cubes
1/1/2 c. chopped onion
2 cloves finely chopped garlic
1 Tbsp. extra virgin olive oil

8 oz. Sliced fresh mushrooms
8 Greek black olives, chopped
2 Tbsp. Capers
1 can artichoke hearts cut in thin slices
1 26 oz. can low fat spaghetti sauce

1.  Sauté onions and garlic in oil in non-stick pan until onions are transparent.
2.  Add mushrooms and sauté until they give up their liquid.  Then add green
     pepper chunks and sauté about 5 minutes more.  Remove vegetables from
     pan to a bowl.
3.  Lightly flour chicken breasts.  Spray the same pan with olive oil spray, turn
     heat to medium high, and brown breasts on both sides, then remove.
4.  Return veggies to pan, add capers and spaghetti sauce, cover and cook
     over low heat 10 minutes. 
5.  Cut chicken into 1" cubes and add to pan, along with artichoke slices.
     Cover and cook over low heat about 7 minutes to finish cooking chicken.
Serve over your favorite pasta -- but don't eat all of it, because I've got a good combination coming up using about 1/4 of this recipe.  So keep reading:

PASTA:  PASTA FOREVER!

.....This one takes almost no time to prepare, providing you have been cooking the right things the past few days. and have certain left overs laying around.
.....Take about 1/4 of the above chicken recipe and combine it with about 1/4 of my Spinach-Artichoke Casserole recipe.   Add one 8 oz. can of tomato sauce and one 4 oz. can of mushrooms, drained.   Heat through while you're cooking enough bow tie pasta for two hungry people.   Just before combining sauce and pasta stir in 1/4 cup of non fat sour cream.   Sounds crazy? Tastes terrific!

AN ASSORTMENT OF SOUPS

Here is one basic very large vegetable soup recipe that is quite good as is, but with a few additions (stuff you have laying around) it turns into a "borgishmord" of tastes.   I'll supply a couple suggestions, then you play with it too.
   You will need a large pot.  You can also freeze this soup for a future day when you have "stuff" to add to it.

1 c. pearled barley, rinsed & drained
2 c. chopped onions
3 large cloves garlic finely chopped
2 Tbsp. extra virgin olive oil
8 oz. Sliced fresh mushrooms
6 cups beef broth
1 12 oz. can V-8 Picante

1 lb. bag frozen mixed vegetables
10 oz. box frozen green beans
1/4 c. chopped fresh parsley
3 Tbsp. chopped fresh cilantro
1/2 tsp. each thyme and basil
1 can garbanzo beans
1 can great northern beans

1.  In a pot large enough to hold all of the above, sauté garlic and onions over
      medium heat in oil until onions are transparent.  Then add mushrooms
      continue to sauté until they give up their liquid.
2.  Add barley.  Stir and cook for about 2 minutes, then add all the herbs,
     the broth, and V-8 Picante juice.  As the soup cooks and you add ingre-
     dients you may want to add more broth.  We like our soup quite thick.
3.  Bring to boil, then turn heat down, cover and simmer 45 minutes, stiring
     occasionally so the barley doesn't stick to the bottom.  If you use quick
     cooking barley you'll only need to cook it about 20 minutes in this step.
4.  Add all frozen vegetables.  Bring back to a boil, turn heat down to simmer
      again for another 20 minutes or until vegetables are "soup" tender.  Add
      salt if needed, and plenty of fresh ground pepper.
5.  Add the two cans of beans and cook another 10 or 15 minutes.

This will serve six very large bowls (16 oz. or a little more).   We ate it "as is" once.  (Figure about 1/3 of the recipe).  Then I had about 1/3 of a recipe of "Deanna's Dip" (see below) in the refrigerator.  Soooo...I took 1/2 half of what soup was left (that's 1/3 of the total soup recipe) and added the dip, 3/4 cup medium salsa, a couple Tbsp. chopped fresh cilantro, and 1/2 can chopped tomatoes.  It was vegetable soup with a Mexican twist!

We also love Moroccan food, so the last third of the soup was transformed into a North African tasting concoction by adding:
1/2 tsp. cinnamon; 1/2 tsp. cumin/ 1/2 tsp. turmeric; 1/8 tsp. cayenne; 1/2 tsp. Hungarian paprika; 1/4 tsp. powdered ginger; 1/4 c. chopped fresh cilantro; and a little more freshly ground pepper.   (Yes, ALL of that!)  It was the best combination of all.

So, enjoy the soup, and enjoying playing with it, folks.

NOW FOR DESSERT:
  Here's one of the yummiest
treats ever.

And here's a salsa that makes a tasty dip, or would also be an excellent accompaniment for grilled fowl or fish:

CHOCOLATE RASPBERRY
DREAM CAKE

DEANNA's DIP

2 c. chopped tomatoes or 1 can
    chopped tomatoes drained well
1  16 oz. can black olives,
     chopped fine
1  4 oz. can chopped chiles, drained
6  green onions, finely sliced
1  tsp. Garlic salt
4 Tbsp. red wine vinegar
Mix all and chill for 2-3 hours.

My friend, Shirley, (who gave me this one) serves this with corn chips  So do I.   For healthy corn chips try "Garden of Eatin" brand.  They're great.

3/4c. unsweetened cocoa; 1/4 c. sugar; 1/2 c. boiling water.  Mix to dissolve cocoa and sugar.   Let cool to room temperature.

Put 1 package angel food cake mix in large bowl.  Add water called for on mix box plus cocoa mix above.   Beat and bake according to package instructions.  After cake is thoroughly cool (or next day) remove cake from pan and cut in three layers.  Brush off crumbs.

ICING: 1 pkg. whipped topping mix; 1 box instant chocolate fudge sugar free pudding mix; 1 Tablespoon instant coffee granules; 1 1/2 c. milk
Dissolve coffee in milk - I heated milk in microwave to warm it so the coffee would dissolve.  Chill this until quite cold.
Put cold coffee-milk in bowl -- add both mixes.  Beat on low speed until mixed, then on high speed for 3 to 5 minutes until stiff peaks form.  If not stiff enough to spread chill for a couple of minutes.

Spread layer of raspberry preserves on first layer of cake, add 1/3 of topping, repeat with second layer, then spread remaining topping on top and sides.  Chill for 2 hours or more before serving.