Here's one...the leaner the ground beef the fewer calories..but I guess that's obvious. Cabbage Rolls from Sara Rosen Separate cabbage leaves by putting head of cabbage in a large pot of boining water and lettint ti sit for 20 minutes or so. Separate out individual leaves and fill with the following: Mix together.... 2 pounds lean ground beef 1 egg 1/2 cup beef broth....or water 1/4 cup uncooked long grain rice. 2 cloves fresh garlic, crushed Pepper to taste Mix together and place about 1 1/2 Tablespoons full in each cabbage leaf, roll up and fasten with a tooth pick. Meanwhile....shred the rest of the cabbage, an onion, a couple stalke of celery finly sliced and a carrot chopped fine, and a 1 pound 12 0oz can of whole tomatoes. Place cabbage rolls in a Dutch oven alternatly with a mixture of the veggies in layers. Add water to almost cover the cabbage rolls and between 1/2 and 3/4 cups brown sugar, juice of a lemon and a crushed clove of garlic. Cover the rolls and sauce with a couple of whole cabbage leaves and top with a drizzle of catsup over all. And bake in a 250 degree oven for 4 hours......check often to see that it doesn't cook dry. Here's another....make this with turkey for less fat...good on a bun or with cooked brown rice. Danne's BBQ'd pork ( works well with turkey too) One Large onion,. chopped 1 stalk celery, chopped green pepper, chopped 1 1/2 cups broth 2 cloves garlic, mashed ( I like more) 1 T salt ( or to taste) 1 small bottle catsup ( or a bottle chili sauce) 2 T brown sugar 2 T vinegar 1 tsp allspice 1 tsp dry mustard 1 tsp chili powder 1/2 tsp tobasco 1 bay leaf 1/2 tsp paprika. Cook about a 5 pound pork roast, covered with some water until very tender. Cool and cut up, Simmer for about 3 hours with the sauce ingredients. Serve on a bun. This is from Sharon CB..and can be cooked frozen and reheated in the micro. Fresh Salmon Cakes 2 cloves garlic; minced 2 tablespoons minced onion 2 dashes Tabasco (or 1 teaspoon Old Bay) 1 egg yolk (or egg white) 2 tablespoons chopped parsley 2 tablespoons real mayonnaise 1/2 teaspoon kosher salt (less if table salt) fresh ground pepper to taste 2/3 cup coarse white bread crumbs 1 pound fresh salmon 1/2 cup Panko (Japanese bread crumbs) 2 or 3 tablespoons olive oil In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties. Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce. *May substitute cracker crumbs or bread crumbs for the Panko. And this, chill and remove fat before freezing. Gypsy Stew..Pink Adobe, Santa Fe 1 large frying chicken cut into pieces 3 yellow onions peeled and quartered 8 cloves garlic, peeled and halved ( I chop!) 2 cups dry sherry 1 cup chicken stock 12 medium hot chilis like poblano, roasted, peeled and seeded (or use canned) 6 large ripe tomatoesÂAgain I use whole canned plum tomatoesÂ.cut in 4thsÂpull apart using 2 forks) Salt to taste and ½ pound grated jack cheese Put chicken, onions, garlic 1 cup of sherry and the broth in a large heave kettle ( add more broth to cover if neededÂ..simmer one hourÂ.cool somewhat and remove skin and bonesÂ.I also cool the pan juices somewhat and skim the fat.. Put chicken tomatoes, chilis and rest of the sherry back in the pot and simmer about 45 minutes. To serveÂplace cheese cubes in the bottom of bowl and ladle hot soup over the top. Good made ahead and reheated. Linda C

Mostly I make berry trifle but at Christmas last year I made this recipe. It was in a cooking magazine and on the front cover. It was very yummy! I did make my own lady fingers...couldn't find fresh ones at the bakery. Here is the White Chocolate/Spiced Pear Tiramisu Trifle recipe for you (courtesy of Epicurious, Bon Appetit's wonderful website) Spiced Pears: 1 750-ml bottle dry white wine 2 cups pear juice or pear nectar 1 1/4 cups sugar 12 whole green cardamom pods, crushed in resealable plastic bag with mallet 4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick) 2 cinnamon sticks, broken in half 5 large firm but ripe Anjou pears (3 to 31/4 pounds), peeled White Chocolate Mascarpone Mousse: 7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped 1/3 cup poire Williams (clear pear brandy) 1/4 cup water 1/2 vanilla bean, split lengthwise 1 8- to 8.8-ounce container mascarpone cheese* 1 cup chilled heavy whipping cream Trifle Assembly: 3 3-ounce packages soft ladyfingers,** separated 2 cups chilled heavy whipping cream 1/4 cup minced crystallized ginger White chocolate curls 1 tablespoon powdered sugar Preparation For spiced pears: Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours. Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold. For mousse: Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm. Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled. For trifle assembly: Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices. Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately. Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated. Sift powdered sugar over trifle just before serving.

Here's one I love. I think it came from a food processor cookbook originally. I probably created this variation. I usually note the source but I have had this so long, I'm not sure anymore. I have baked it in a larger loaf pan too. It took a bit more time to bake. Lot's of fiber in this one ***Recipes From Renée Adler AscherÂs Kitchen *** Banana/Bran/Fruit Quick Bread Yield: 3 small loaves Prep. and Cooking Time: 1 hour and 20 minutes Food processor method Ingredients: 3/4 cup all purpose flour 1/4 cup whole wheat flour 1 cup unprocessed bran (AKA MillerÂs bran) 1 Tbs. baking powder 14 tsp. baking soda 2 ripe bananas 3 Tbs. unsalted butter of canola oil 1/4 cup lt Brown sugar, packed 1/4 cup molasses (or other syrup) 2 large eggs 2/3 cup skim or non fat milk 1 cup chopped dried apricots or other fruit Scant 1/4 cup golden raisins (optional) 1/2 cup chopped pecans (or walnuts) Instructions:  Preheat oven to 350Ë Â Process bananas with milk, syrup, butter (oil), sugar, and eggs until smooth.  Add dry ingredients, process on and off until incorporated  Remove from processor bowl to large bowl  Mix in dried fruit and nuts  Fill loaf pans 2/3rds full and bake for 45 to 50 minutes. Cool

Without meaning to make the Cornbread Holy Wars erupt again, my favorite recipe for a savory (as opposed to sweet) cornbread is from Bernard Clayton's New Complete Book of Breads. I use this recipe when I make cornbread dressing for Thanksgiving; a quadruple recipe just barely fits into a 5 quart KitchenAid mixer bowl, and into an 11 x 14 pan. (So mathematically, I calculate that a TRIPLE recipe would be just about right for a 9 x 13 pan.) Absolutely delicious. If you have access to freshly ground corn meal, it'll be plenty sweet. So try to buy your meal in a store that seems to have a good turnover of corn meal. 2 eggs, room temp 2 cups buttermilk, room temp 1 tsp baking soda 2 cups white cornmeal (but yellow is okay, too) 1 1/2 tsp salt Preheat oven and baking utensil (skillet or 9 x 9 pan) to 450 while mixing batter. In a small bowl beat the eggs and mix in the buttermilk. In a mixer bowl, mix the baking soda, cornmeal and salt. Pour in the egg-buttermilk mixture and mix well until smooth. Pour batter into the preheated pan, return to oven for 20 to 25 minutes. It's done when a knife inserted into the center of the pan comes out clean & dry. The link is to a recent cornbread discussion--sweet vs savory, flour vs no flour. Here is a link that might be useful: cornbread discussion