• 1 carton (8 oz) frozen reduced-fat whipped topping, thawed, divided.
• 3/4 cup cold diet root beer
• 1/2 cup fat-free milk
• 1 package (1 oz) sugar-free instant vanilla pudding mix
• 1 graham cracker crust (9 inches)
• Maraschino cherries (optional)

Set aside and refrigerate 1/2 cup whipped topping for garnish.  In a large bowl, whisk the root beer, milk and pudding mix for two minutes.  Let stand for two minutes or until soft-set.  Fold in half of the remaining whipped topping.  Spread onto graham cracker crust.

Spread remaining whipped topping over pie.  Refrigerate for at least 8 hours or overnight.

Dollop reserved whipped topping over each serving.  Top with a Maraschino cherry if desired.

YIELD:  8 servings

(Cindy Reams, Philipsburg, PA)

• 1 medium head cauliflower
• 1/2 cup celery
• 1 green pepper
• 1 red onion
• 8 ripe olives
• 8 green olives
• 8 ounces grated cheddar cheese

Dressing:

• 8 ounce carton sour cream
• 8 ounce bottle creamy Caesar salad dressing
• 2 tablespoons ripe olive juice

Dice vegetables.  Toss with cheese.  Mix dressing ingredients (use olive juice to rinse out salad dressing bottle).  Mix well and pour over salad.  Refrigerate.  Keeps several days

(Gwen Hayes)

• 1/2 stick butter or oleo
• 8 ounce can sliced mushrooms, drained
• 1/2 small onion, chopped
• 1 cup Uncle Ben’s long grain white rice (raw)
• 1 can beef broth (or 1 can chicken broth if serving with chicken)
• Also, may add grated onions & carrots

Brown onion and mushrooms in butter.  Add rice and let brown five minutes.  While browning, bring one cup water (or liquid off mushrooms) and broth to a boil.  Place all ingredients in casserole.  Seal with lid or foil.  Bake at 275 degrees for one hour.  Remove cover, fluff and serve.

(Gwen Hayes)

• 16 fresh large asparagus spears
• 3 tablespoons kosher salt or salt
• 4 cups ice cubes
• 1 teaspoon white vinegar
• 4 eggs
• 6 radishes, sliced
• 2 ounces goat cheese, crumbled
• toasted walnut vinaigrette
• salt and ground black pepper

Break off woody bases where asparagus spears snap easily; scrape off scales if you like.  Wash and set aside.

In a 3 to 4 quart Dutch oven, combine 8 cups water and the salt.  Bring to boiling.  Meanwhile, in a large, bowl, combine 8 cups cold water and the ice cubes.

To blanch, carefully add asparagus to boiling water; cook for 3 to 4 minutes or until just crisp-tender.  Cool quickly by plunging asparagus into ice water; drain.  Set aside.

For poached eggs; lightly grease a 10 inch skillet.  Fill the skillet halfway with water; add white vinegar.  Bring water to boiling; reduce heat to simmer (bubbles should begin to break the surface of the water).  Break one of the eggs into a one cup measuring cup with a handle.  Holding the lip of the cup as close to the water as possible, carefully slide egg into simmering water, taking care to not break the egg.  Repeat with remaining eggs, allowing each egg an equal amount of space.

Simmer eggs, uncovered, six minutes or until the yolks are just set.  Remove eggs with a slotted spoon and drain them on paper towels.  Season eggs with salt and ground black pepper.  Slice eggs lengthwise; set aside.

To serve, place four spears across four plates, divide radishes and egg slices among plates.  Top each with some crumbled cheese.  Drizzle with walnut vinaigrette.  Makes four servings.

• 1/2 cup butter
• 3 ounces unsweetened chocolate, cut up
• 3 eggs, lightly beaten
• 1 1/2 cups sugar
• 1/2 cup all-purpose flour
• 1 teaspoon vanilla
• 1 cup chopped walnuts
• 1 – 9 inch unbaked pastry shell (can use refrigerated pie crust dough)
• Coffee or vanilla ice cream
• Caramel ice cream topping

Preheat oven to 350 degrees.  For filling, in a heavy small saucepan, stir the butter and chocolate over low heat until melted and smooth.  Cool for 20 minutes.

In a large bowl, stir together the eggs, sugar, flour and vanilla.  Stir in the cooled chocolate mixture and the walnuts.  Pour filling into pastry shell.

Bake for 50 to 55 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack for one hour.  Serve each slice warm with ice cream and drizzled with caramel topping.  Makes 10 to 12 servings.

• 1 pound lean ground beef
• 1/2 of a 24 ounce package frozen loose pack diced hash brown potatoes with onion and peppers (about 3 1/2 cups)
• 1 – 15 ounce can tomato sauce
• 1 – 14.5 ounce can diced tomatoes with basil, garlic and oregano
• 1/2 cup shredded cheddar cheese (2 ounces)
• Hot cooked noodles

In a large skillet, cook ground beef over medium heat until brown.  Drain off fat.

In a 3 1/3 or 4 quart slow cooker, stir together the cooked beef, frozen potatoes, tomato sauce and undrained tomatoes.

Cover and cook on low heat setting for 6 to 8 hours or on high setting for 3 to 4 hours.  Turn off cooker.  Sprinkle cheese over meat mixture.  Let stand about 5 minutes or until cheese melts.  Serve over noodles.  Makes 4 servings.

• 1 tablespoon canola oil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 teaspoon red-pepper flakes
• 1 pound thin cut boneless, skinless chicken breasts
• zest of 2 lemons

Pour oil into zip-top bag and add lemon zest, parsley, thyme, red-pepper flakes and black pepper to taste.  Add chicken and seal bag.  Refrigerate at least two hours.  Heat grill.  Remove chicken from refrigerator and let come to room temperature.  Remove chicken from marinade (discard marinade) and season with kosher salt.  Place chicken on grill and cook through, about 4 to 5 minutes per side.  Serve chicken with rice salad, if desired.

Serves 4.

• 1 cup chopped onion (2 medium)
• 1 clove garlic, minced
• 2 cups shredded cooked chicken
• 1 – 8 ounce can tomato sauce
• 1 – 4 ounce can diced green chili peppers, drained
• 12 taco shells
• 2 cups shredded lettuce
• 1/2 cup chopped seeded tomato (1 medium)
• 1/2 cup finely shredded cheddar cheese and/or Monterrey Jack cheese (2 ounces)
• salsa (optional)

Spray an unheated large skillet with non-stick cooking spray.  Heat skillet over medium heat.  Add the onion and garlic; cook until onion is tender.  Stir in the chicken, tomato sauce and chili peppers.  Heat Through.  Spoon chicken mixture into taco shells.  Top with lettuce, tomato and cheese.  If desired, serve with salsa.  Makes six servings.

• 2/3 cup semisweet chocolate chips
• 3 teaspoons butter or margarine
• 2 cups crisped rice cereal
• 1 quart mint chocolate chip ice cream
• 3 – 1 ounce squares semisweet chocolate

1. Spray a 9 inch pie pan.
2. In a double boiler, melt the chocolate chips and butter, or melt in microwave stirring frequently.
3. Gently stir in the cereal, 1/2 cup at a time.  Cool 5 minutes.
4. Press the chocolate cereal mixture evenly over the bottom and up the sides of the pie pan.  Refrigerate until completely firm.
5. Remove the ice cream from the freezer and allow to soften 10 minutes at room temperature.
6. Spread the ice cream evenly in the crust.  Freeze until firm, about one hour.
7. Use the warmth of your hands to slightly soften the chocolate.  Using a vegetable peeler, draw the blades across the smooth surface of each chocolate square to shave off short, wide curls.  Refrigerate until ready to use.
8. Scatter the chocolate curls over the ice cream just before serving.

(Serves 8)

• 1 – 10.2 ounce package refrigerated large flaky biscuits (5)
• 1 pint deli tuna salad (2 cups)
• 1 cup shredded cheddar and/or Swiss cheese (4 ounces)

Bake biscuits according to package directions; cool.  Use a fork to split each biscuit in half.  Spread the tuna salad evenly on biscuit halves.  Sprinkle with the cheese.  Arrange biscuits on a baking sheet.  Preheat broiler.  Broil sandwiches 4 to 5 inches from heat for 2 to 3 minutes or until cheese melts and browns slightly.  Makes 10 tuna melts.  Tip:  For a more adult sandwich, stir a little Cajun seasoning and a few chopped pimiento-stuffed olives into the tuna salad before spreading on biscuits.