Sweet and Sour Carrots26% calorie reduction from traditional recipe2 cups carrot slices, 1/4 inch in lengt/2 cup celery slices, 1/2 inch in length 1 can (8 ounces) pineapple tidbits (drain and reserve juice) 1 tablespoon vinegar 2 teaspoons cornstarch 1 teasp

Foil Wrapped Veggies2 1/2 pounds new potatoes, cut into 1/4 inch thick pieces 1 large sweet potato, cubed 2 Vidalia onions, sliced 1/4 inch thick 1/2 pound fresh green beans, cut into 1 inch pieces 1 sprig fresh rosemary 1 sprig fresh thyme 2 tablespoons olive oil

Cola Barbecue SauceThis barbecue sauce can be used with poultry, pork and wild game.1 bottle barbecue sauce1 (10 ounce) Pepsi or Coca Cola1/2 cup (1 stick) margarineSalt and pepper, to tasteCombine ingredients in iron skillet. Place meat in skillet; cover. Simme

Green Goddess Molds1 small box lemon gelatin2 chicken bouillon cubes1 cup boiling water1/2 cup cold water1/2 cup Green Goddess dressing1 tablespoon mayonnaise1 tablespoon lemon juice1 (14 1/2 ounce) can cut asparagus, drained1/2 cup diced celery2 table

Golden Continental Chicken1 (2 pound) fryer, cut up1/4 cup flourDash of pepper1/4 cup butter or margarine1 can cream of chicken soup1/2 cup water1/8 teaspoon poultry seasoningDust chicken with flour and a dash of pepper.In a large skillet, brown chic

Eagle Brand Sweetened Condensed Milk6 cups whole milk4 1/2 cups granulated sugar1/2 vanilla beanHeat milk and sugar in a heavy saucepan over medium low heat with the vanilla bean, which has been split lengthwise, scraped with the back edge of a knife and added to the milk

Makes Its Crust Coconut Pie4 eggs1 3/4 cups granulated sugar1/2 cup self rising flour2 cups milk1/4 cup butter or margarine1/2 cup coconut1 teaspoon vanilla extractCombine all ingredients in order, and mix well. Pour into greased 10 inch pie pan. Bake at 35

Apricot Popcorn1/4 cup butter 2 tablespoons apricot jam or jelly2 tablespoons brown sugar 1/2 cup popcorn, popped 1/2 cup toasted coconut1/2 cup toasted almonds1 cup dried apricots, cut smallPut butter, jelly and brown sugar into a heavy saucepan. Cook over

Potato and Mushroom HashServe this side dish with roasted chicken or pork.Serves 4.4 strips bacon, diced1 medium onion, diced3/4 cup mushrooms, sliced2 large potatoes, grated1 1/2 teaspoons parsley, chopped1/4 cup creamSalt and pepper to taste2 tablespoon

Middle Eastern Spice Mix1 tablespoon cumin 1 teaspoon cardamom 1/2 teaspoon allspice 1/2 teaspoon coriander 1/2 teaspoon cloves 1 teaspoon freshly ground pepper 1 teaspoon red pepper flakes, crushed 1/2 teaspoon ginger 1 teaspoon turmeric 1 teaspoon sa

Shrimp Gazpacho2 (28 ounce) cans whole tomatoes, chopped1 (8 ounce) can tomato sauce2 cloves garlic, minced1 medium red onion, finely chopped1 green bell pepper, finely chopped1 (4 ounce) can chopped green chiles2 tablespoon Worcestershire sauce1 teaspoon seas

Sweet Potatoes in Praline Sauce (New Orleans)This sauce is very rich, and you may want to save some for over ice cream.4 large sweet potatoes, peeled and halvedSalt1 cup granulated sugar1/2 cup corn syrup1/4 cup water3/4 cup chopped pecans3 tablespoons butt