Ingredients 4 quarts water, dividedSugar substitute equivalent to 1 cup sugar10 tea bags1 package (12 ounces) frozen unsweetened raspberries, thawed and undrained3 tablespoons lime juice Preparation In a large saucepan, bring 2 qts. of water to a boil. Stir in sugar substitute until dissolved. Remove from the heat. Add tea bags; steep for 5-8 minutes. Discard tea bags. In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes....

Ingredients 1 cup all-purpose flour1 cup packed brown sugar3/4 cup quick-cooking oats1 teaspoon ground cinnamon1/2 cup butter4 cups sliced fresh or frozen rhubarb1 pint fresh strawberries, halved1 cup sugar2 tablespoons cornstarch1 cup water1 teaspoon vanilla extractVanilla ice cream, optional Preparation Preheat oven to 350°. In a bowl, combine the first 4 ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust....

Ingredients 1-1/4 pounds fresh brussels sprouts or 1 package (18 ounces) frozen brussels sprouts1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/4 cup whole milk1 cup shredded sharp cheddar cheese1/8 teaspoon salt1/8 teaspoon pepper1 can (8 ounces) sliced water chestnuts, drained1/2 cup slivered almonds, toasted Preparation Cook brussels sprouts in boiling water. Meanwhile, in a saucepan over medium heat, combine the soup, milk, cheese, salt and pepper; cook and stir until cheese melts....

Ingredients 3 tbsp. unsalted butter 5 oz. pork sausage 1 tbsp. fresh sage 1/2 c. grated sharp Cheddar cheese 1 tsp. caraway seeds 1/4 c. verjus 1 tbsp. light-brown sugar 1 tbsp. heavy cream 1 medium onion Coarse salt Freshly ground pepper 1/2 medium green cabbage 2 dried juniper berries 1 bay leaf Short Pastry Crust (see below) all-purpose flour 4 Anjou pears 1 large egg yolk 2 1/2 c. all-purpose flour...

Ingredients 1 jalapeno pepper, seeded and chopped7 medium green peppers, cut into 1-inch pieces1-1/2 cups white vinegar1-1/2 cups apple juice1 package (1-3/4 ounces) powdered fruit pectin1/2 teaspoon canning salt5 cups sugarAbout 8 drops green food coloring, optional Preparation Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl....

Ingredients 2 cups uncooked wide egg noodles1/2 cup chopped celery2 tablespoons butter, divided1 package (8 ounces) cream cheese, cubed3/4 cup whole milk2 cups cubed fully cooked ham2 cans (8 ounces each) crushed pineapple, drained2 teaspoons Worcestershire sauce1/2 teaspoon saltDash pepper1/4 cup dry bread crumbs Preparation Preheat oven to 350°. Cook noodles according to package directions; drain. In a large skillet, saute celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted....

Ingredients 1 can (46 ounces) unsweetened pineapple juice3/4 cup frozen limeade concentrate, thawed1 bottle (1 liter) ginger ale, chilled1 quart lime sherbet, softened Preparation In a punch bowl, combine the pineapple juice and limeade concentrate. Add soda and sherbet; stir until blended. Serve immediately.

Ingredients 4 cups sliced fresh plums (about 1-1/2 pounds)3 medium nectarines, sliced1-1/2 cups fresh blueberries3 tablespoons brown sugar2 tablespoons cornstarch1/4 teaspoon ground ginger1/8 teaspoon ground nutmeg1/4 cup maple syrup2 tablespoons lemon juiceTOPPING:1/2 cup old-fashioned oats1/2 cup all-purpose flour1/4 cup packed brown sugar1/4 teaspoon salt4 teaspoons unsweetened apple juice4 teaspoons canola oil1-1/2 teaspoons butter, melted Preparation Preheat oven to 400°. Place fruit in a large bowl. Mix brown sugar, cornstarch, spices, syrup and lemon juice; toss with fruit....

Ingredients 6 boneless pork loin chops (6 ounces each)1 tablespoon canola oil1 package (6 ounces) crushed stuffing mix1 can (21 ounces) apple pie filling with cinnamonMinced fresh parsley, optional Preparation In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9-in. baking dish. Place the pork chops on top; spoon stuffing over chops. Cover and bake at 350° for 35 minutes....

Ingredients 1 pork tenderloin (about 1 pound)3 tablespoons butter1/2 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepper1 cup sliced fresh mushrooms1 small onion, sliced2/3 cup milk1 tablespoon Dijon mustard1-1/2 teaspoons cornstarch Preparation Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat....

Ingredients 4 cups frozen shredded hash brown potatoes, thawed1/2 cup finely chopped onion8 bacon strips, cooked and crumbled1 cup shredded cheddar cheese1 large egg1 can (12 ounces) evaporated milk1/2 teaspoon seasoned salt Preparation In a greased 8-in. square baking dish, layer half of the potatoes, onion, bacon and cheese. Repeat layers. In a small bowl, whisk the egg, milk and seasoned salt; pour over potato mixture. Cover and bake at 350° for 30 minutes....

Ingredients 1 teaspoon butter1 teaspoon olive oil1/4 cup chopped onion1/4 cup chopped carrot1 garlic clove, minced1-1/2 cups cubed peeled butternut squash1-1/2 cups chicken stock1/4 teaspoon dried sage leaves1/4 teaspoon salt1/8 teaspoon pepperPinch crushed red pepper flakes Preparation In a small saucepan, heat butter and oil over medium heat. Add onion and carrot; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in squash, stock, sage, salt and pepper; bring to a boil....

Ingredients 4 large eggsCoarsely ground pepper1/8 teaspoon salt2 pretzel hamburger buns, split4 slices Swiss cheese (3/4 ounce each) 1/3 cup sauerkraut, rinsed, drained well and chopped1/4 pound sliced deli corned beefPrepared Thousand Island salad dressing Preparation Preheat oven to 350°. Heat a large skillet coated with cooking spray over medium-high heat. Break eggs, 1 at a time, into pan; sprinkle with coarsely ground pepper. Reduce heat to low. Cook to desired doneness, turning after whites are set, about 2-3 minutes....

Ingredients 1-1/4 cups frozen unsweetened raspberries1 cup white grape juice1 bottle (750 milliliters) dry rose wine2 cups sliced fresh strawberriesIce cubesFresh mint or rosemary sprigs Preparation In a small saucepan, combine raspberries and juice. Bring to a boil; reduce heat. Cook and stir over medium heat until liquid is almost evaporated, about 30 minutes. Remove from the heat. Press through a fine-mesh strainer into a bowl; discard seeds. Transfer puree to a pitcher....

Ingredients 2 cups old-fashioned oats1/2 cup butter, melted1/3 cup grated Parmesan cheese1/3 cup toasted wheat germ1 teaspoon dried oregano1/2 teaspoon dried thyme1/4 teaspoon seasoned salt Preparation In a bowl, combine all ingredients; mix well. Spread into an ungreased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool in pan on a wire rack. Store in an airtight container in the refrigerator for up to 3 months....

Ingredients 1 pound bulk pork sausage1 large onion, chopped3 celery ribs, chopped8 cups soft bread crumbs2 cups diced peeled ripe pears (about 2 medium)1 cup chicken broth1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon rubbed sage1 turkey (10 pounds) Preparation In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender. Remove from the heat. Stir in the bread crumbs, pears, broth, salt, pepper and sage....

Ingredients 2 cups all-purpose flour2 cups sugar2 teaspoons baking soda2 teaspoons ground cinnamon1 teaspoon salt1-1/2 cups canola oil4 large eggs, room temperature3 jars (4 ounces each ) carrot baby food1 can (8 ounces) crushed pineapple, drained1/2 cup chopped walnutsFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon vanilla extract3-3/4 cups confectioners’ sugar Additional chopped walnuts and edible blossoms, optional Preparation In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended....

Ingredients 4 boneless pork loin chops (5 ounces each)1 to 3 teaspoons pepper4-1/2 teaspoons olive oil1 small onion, finely chopped4 shallots, finely chopped1 cup reduced-sodium beef broth1/2 cup white wine or additional reduced-sodium beef broth2 tablespoons Dijon mustard2 tablespoons chopped celery leaves or minced fresh parsley Preparation Sprinkle pork chops with pepper. In a large nonstick skillet coated with cooking spray, brown chops in oil. Remove and keep warm. In the same skillet, saute onion and shallots until tender....

Ingredients 1/2 cup diced carrots1/2 cup diced celery1/2 cup diced sweet red pepper1/2 cup sliced green onions2 tablespoons canola oil, divided3 large eggs, lightly beaten2 cups cubed cooked pork (about 1 pound)2 cups cold cooked rice4 to 5 teaspoons soy sauceSalt and pepper to taste Preparation In a large skillet, heat 1 tablespoon oil over medium heat. Add vegetables; cook and stir until crisp-tender. Remove from pan and keep warm. Heat remaining 1 tablespoon oil over medium heat....

Ingredients 3 tablespoons paprika1 tablespoon garlic powder2 teaspoons dried oregano2 teaspoons dried thyme3/4 teaspoon cayenne pepper1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon pepper1/4 teaspoon ground nutmeg1 boneless whole pork loin roast (2-1/2 pounds)SALSA:1 medium mango, peeled and chopped1/2 cup chopped seeded plum tomatoes1/2 cup chopped red onion1/2 cup chopped peeled cucumber1/4 cup lime juice2 tablespoons minced fresh cilantro1 tablespoon olive oil1 tablespoon dry red wine or cider vinegar1 teaspoon ground cumin...