June Allyson`s Beef Stew2 pounds lean round or chuck steak3 tablespoons butter or salad oil1 large onion, peeled and chopped1 clove garlic, minced2 cups sliced carrots2 cups potatoes, cut into large pieces2 stalks celery, chopped2 cups green peas or string bea

Christmas Plum Pudding with Brandied Cider SauceAlthough often confused with fruitcake, this classic Christmas dessert tastes more like a rich, dense spice cake. This version uses butter instead of the traditional suet and can be made with your choice of candied fruit, currants, or raisins.

Dreamsicle Delight Pie8 ounces fat free cream cheeseDash of vanilla extract1 large container frozen light topping (at least 12 ounces)1 small box sugar free orange gelatin1 small can pineapple tidbits, drained1 small can mandarin orange slices, drained1 low fat gr

Louisiana Shrimp Esplanade24 large fresh shrimp12 ounces butter1 tablespoon pur?ed garlic2 tablespoons Worcestershire sauce1 teaspoon dried thyme1 teaspoon dried rosemary1/2 teaspoon dried oregano1/2 teaspoon crushed red pepper1 teaspoon cayenne pepper

Jalapeno AlmondsSource: The Almond Board of California 1/4 cup salted butter or margarine 1/3 cup Tabasco jalapeno pepper sauce 1 tablespoon Tabasco pepper sauce 1 tablespoon Worcestershire sauce 1 1/2 teaspoons garlic powder 1 1/2 teaspoons salt 1 teaspoon

Shrimp Casserole CharlestonShared with us by Tony Burke, Cyberealm BBS, Watertown, NYYield: 8 servings1/2 pound mushrooms, sliced2 tablespoons butter1 onion, minced2 tomatoes, chopped1/2 cup heavy cream or half and half2 tablespoons flour1/4 cup sher

Tex Mex Veggie BurgersSource: Bon App?tit July 19971 (15 1/4 ounce) can whole kernel corn,    drained, 1/2 cup liquid reserved1/2 cup plus 1 tablespoon cornmeal1/2 cup finely chopped onion1/3 cup finely chopped red bell pepper1/2 teaspoon grate

Almond Bar Ice Cream Pie7 Hershey almond candy bars 18 large marshmallows 1/4 cup milk1/2 pint whipping creamGraham cracker crust2/3 to 1 quart vanilla ice creamIn double boiler melt Hershey bars and marshmallows in milk. Let cool completely.Whip whippin

Chilled Spaghetti Salad1 pound thin spaghetti, broken into 3 inch pieces 2 cucumbers 1 green bell pepper 2 medium tomatoes 2 medium onions 1 small bottle Italian dressing 1/2 (2 ounce) bottle McCormick`s Salad Supreme SeasoningCook and drain spaghetti; set

Harvest Bisque1 small butternut squash, peeled2 green apples, peeled, cored and chopped1 medium onion, choppedPinch of rosemaryPinch of marjoram1 quart chicken stock2 slices white bread, trimmed1 1/2 teaspoons salt1/2 teaspoon pepper2 egg yolks1/4

Harvard Beets3 cups cooked diced beets1/2 cup granulated sugar1 tablespoon cornstarc teaspoon salt1/4 cup vinegar1/4 cup water2 tablespoons butterMix the sugar, salt and cornstarch. Add vinegar and water and stir until smooth. Cook for 5 minutes. Add beet