Recipes

Rose's WW Meat Loaf

INGREDIENTS
Mini meat loaf - 2 servings 5 points each

1 1-point English Muffin (not toasted)
8 oz diet lean ground beef
2 egg whites
1 tsp onion soup mix (dry)
1 pkg brown gravy mix

INSTRUCTIONS
Make bread crumbs from English muffin
Blend in with all buy gravy
Make gravy according to package directions, put into mini loaf pan sprayed with Pam
Bake at 375 for about 45 minutes
Remove from oven and slice into six slices
Pour gravy over meat, making sure to get it in between each slice and all around the edges
Return to oven for bout 15 minutes

Hints: Sometimes you have to cut out a small slice before adding the gravy. Sometimes I use 1 whole egg and 1 egg white. Use the rest of the gravy for a baked potato.

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Homemade yogurt
is much less expensive than what you buy in the store and no additives- here is his recipe-

INSTRUCTIONS
1. Buy a small container of plain, white yogurt. This will be your starter culture. 2. Put half a cup of the starter culture into the bottom of a half-gallon glass container. I use a mason jar. 3. Turn oven onto warm and turn on oven light. 4. When oven is warm, turn it off, but keep the light on. The light is used as a low heat source. 5. Bring one-half gallon of milk to a boil. 6. After it boils, allow it to cool off just enough so that skin forms on the top. Ideal temperature should be around 110 degrees. Remove skin from top. 7. Pour hot milk into glass container and mix starter culture from the bottom. 8. Cover with aluminum foil and place into oven and leave it there for four hours. 9. After four hours, place in refrigerator. It will be ready to eat the next day.

Baked Lemon Pudding

It's a one dish with cake on the top and a creamy pudding on the bottom-

INGREDIENTS
1/2 c. sifted flour
1 1/4c sugar
1/2 tsp. baking powder
pinch of salt
3 eggs separated
grated lemon rind form 1 lemon
1/4 c. lemon juice
2T. melted butter
1 1/4c evaporated milk

INSTRUCTIONS
Preheat oven to 350º Butter a 2 qt. casserole dish.

Sift flour, baking powder, salt with 3/4c. sugar, set aside. In a blender put lemon juice and rind. Add 3 egg yolks, blend. Add butter and part of the milk. While blending, add flour mixture and the rest of the milk- blend-

Beat egg whites until they form a peak, gradually add 1/2 c. sugar- beat until stiff. Put lemon mixture in a bowl, fold in egg whites. Pour into buttered dish.

Set dish in a baking pan, add about 1/2" hot water to the pan. Bake 45 minutes in a middle rack until slightly brown on top. Chill.

Ham

INSTRUCTIONS

Buy a bone in ham- place it in a shallow baking pan with a little bit of water in the bottom. Pour molasses over the ham and stud with fresh cloves. Bake @ 325º for 3-4 hrs, depending on the side of the ham-

Blizzard Mix

INGREDIENTS
1 cup dried sweetened cranberries
2 cups rice chex cereal
2 cups small pretzel sticks (break in half)
1 cup dry roasted peanuts
1 cup caramels (cut into quarters)
2-12 oz Nestles Premier White Morsels

INSTRUCTIONS
Combine everything but the white morsels in a large bowl.
Melt the morsels in a large bowl (large enough for chocolate AND cereal mixture) in the microwave at 70% power for about 1 1/2 minutes. Stir until smooth.
Pour the cereal mixture into the melted chocolate and stir until coated.
Spread the mixture on wax paper on a cookie sheet.
Place in the fridge until firm.
Break apart and serve - enjoy!

Fun summer dip recipe

It's a cinch to make and a crowd favorite. I just made it for this past weekends visit to see family on the Cape, and it was yet again a hit!

INGREDIENTS
10 oz jar of apricot preserves
10 oz jar of pineapple preserves
1 tsp of dry mustard (or add more to taste if you enjoy the flavor)
1/2 jar of prepared horseradish (or add more to taste if you enjoy the flavor)
2 softened bars of cream cheese

INSTRUCTIONS
Mix the preserves, mustard and horseradish together in a mixing bowls. Add more mustard or horseradish to taste, if you so desire. Then, blend in the two bars of cream cheese with either a handmixer on low speed, or I use a pastry blender and do it by hand. I suppose you could do all of this in a blender as well, it's really your preference. The dip will be loose (and not the most attractive looking concoction), but suggest refrigerating for at least an hour before serving. Serve with any crackers, wheat or multigrain are tasty, or pair it with (my favorite) tortilla chips. Be careful, it's addictive!

Kristene Erwin