Miso Soup (4 servings)

Ingredients

• 2 teaspoons dashi granules
• 4 cups water
• 3 tablespoons miso paste
• 1 (8 ounce) package silken tofu, diced
• 2 green onions, sliced diagonally into 1/2 inch pieces

Directions

1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 63 | Total Fat: 2.3g | Cholesterol: 0mg

Apple Dumpling (Margaret Elder)

-pie crust dough

Peel and ship apples, take a piece of dough about size of a small egg. Roll out thin and hold in your left hand and put about 3/4 cups apples in it and put about 1/2 tsp sugar, cinnamon, and a dab of butter. pinch dough together and place upside down in sheet cake pan.

Mix 1/2 cups sugar, 1 1/2 cups water and 3/4 stick of margarine and 1 tsp cinnamon or apple pie spice. Bring to a boil and pour over apples and cook about 40 mins in 350 or 400 degree oven.

Raisin Bread icing (Barbara Cocks)

Cream together:

8 oz cream

1 /2 stick butter

Finely grated carrot (1 large or 2 small)

Apple Dip (Jodie Lee)

8 oz pkg cream cheese

1 cup brown sugar

1/2 tsp vanilla

1/2 cup very finely chopped peanuts

Mix until smooth (using an electric mixer gives a fluffier texture).

Demo Dip (Barbara Cocks)

1 can (10 1/2 oz) tomato soup

1 pkg (8 oz) cream cheese

1 pkg (3 oz) lemon jello

1/2 cup mayo

1 cup chopped celery

1 cup (4 oz) pimento, chopped

1/2 cup green pepper, chopped

3 small bunches green onion, chopped (including some green)

Salt & Pepper

Heat soup & gelatin, stir until dissolved. Put in blender and add cream cheese.

Put in plastic container and add rest of ingredients. Chill. Serve with Large Fritos.

Pink Lemonaide

• 6 lemons
• 2 teaspoons grenadine syrup
• 1/2 to 3/4 cup sugar
• 4 cups water
• 1 cup crushed ice

Recipe Instructions:

1. This is a very easy recipe to make. Rinse lemons thoroughly. Prepare lemons for squeezing by rolling them between the palm of your hand and the kitchen counter top, to break up the pulp and produce more juice.
2. Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Remove the seed from the squeezed lemon juice.
3. Pour lemon juice into a pitcher and add grenadine syrup, sugar and water. Stir vigorously until sugar is completely dissolved. Next add crushed ice and serve immediately.

Macaroni and Four Cheese (Ellie Krieger)

This creamy, crumb-topped macaroni and cheese gets is bright orange color and a big nutritional boost from pureed winter squash. Don't tell and no one will ever know.

Cooking spray
1-16 oz box elbow macaroni
2-10 oz packages frozen pureed winter squash
2 cups lowfat milk
1 1/2 cups grated extra-sharp cheese (4 oz)
2/3 cup grated Monterey Jack Cheese (2 oz)
1/2 cup part skim ricotta cheese
1 tsp salt
1 tsp dry mustard
1/8 tsp cayenne pepper
2 Tbsp plain dry bread crumbs
2 Tbsp freshly greated Parmesan cheese
1 tsp olive oil

Preheat the oven to 375 degrees. Coat a 9X13 baking dish with cooking spray.
Cook the macaroni according the packages directions. Drain and transfer to the prepared baking dish. Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, sirring occasionally and breaking up and the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar. Jack cheese, ricotta, salt, mustard, and cayenne. Pour this mixture over the macaroni and stir to combine.

Combine the bread crumbs, Parmesan , and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheese are bubbling around the edges, about 20 mins, then broil for 3 mins so the top is crisp and nicely browned.