This one is wonderful for a breakfast. I really like that it is not overly sweet like many breakfast dishes are. And it's from Weight Watchers! Cheese Blintz 3/4c plus 3T flour 1/4c sugar 2-1/2tsp double-acting baking powder 1/8tsp salt 3 large eggs 1/2c butter or margarine 1/4c skim milk (I use 2%) 2-1/2c part skim ricotta cheese 8oz cream cheese, softened 2 large eggs 1/4c sugar 3T fresh lemon juice 1tsp grated lemon zest 1tsp grated orange zest dash salt Preheat oven to 300F, spray 9x13 baking pan with non-stick cooking spray-set aside. To prepare batter, in large bowl with electric mixer on medium speed, mix flour, sugar, baking powder, salt, eggs, butter and milk until just blended. (Do not overmix) To prepare filling, in separate large bowl, with electric mixer on low speed, combine remaining ingredients until blended. Pour half of batter into prepared pan. Gently pour filling on top, being careful not to mix layers.. pour remaining batter over cheese mixture. Bake 1-1/2 hours or until golden brown and set. let stand 10 minutes before cutting, or cover and refrigerate until ready to serve. (Can be served chilled or at room temperature.) Makes 10 servings If you are not necessarily looking for savory dishes, these are also good. Raspberry-Cream Cheese Muffins 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened 1/3 cup butter, softened 1 1/2 cups sugar 1 1/2 teaspoons vanilla extract 2 large egg whites 1 large egg 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup low-fat buttermilk 2 cups fresh or frozen raspberries 1/4 cup finely chopped walnuts Preheat oven to 350�. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350� 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack. Yield: 2 dozen (serving size: 1 muffin) CALORIES 142 (32% from fat); FAT 4.7g (sat 2.4g,mono 1.3g,poly 0.7g); PROTEIN 2.7g; CHOLESTEROL 19mg; CALCIUM 31mg; SODIUM 138mg; FIBER 1.1g; IRON 0.7mg; CARBOHYDRATE 22.6g Cooking Light, JUNE 2003 Linda

Stuffed Cabbage Rolls, one of my favorites! STUFFED CABBAGE ROLLS 1 small whole Green Cabbage 2 tablespoons Butter 1 pound Ground Pork 1 pound Ground Beef Salt and Pepper to taste 1 Cup Chopped Onion 4 Cloves Garlic, minced 2 Cups Cooked Long Grain Rice 1 Egg � Cup Chopped Parsley 2 15 ounce cans of Stewed Tomatoes 1 5ounce can Tomato Sauce Bring a large pot of water to a boil. Core the Cabbage and place the whole head into the boiling water, core side up. Remove the individual leaves with tongs as they cook, and put them into a colander to cool and drain. Remove as many as you can. Set the remaining head aside to cool and drain. Melt the Butter in a saut� pan, and add the Ground Pork, Ground Beef, Onion and Garlic, and saut� until the meat is completely cooked. Remove from heat and cool slightly. Place all in a large mixing bowl, add the Egg, Rice, Parsley and Salt and Pepper, and stir gently to combine. Place approx. � cup of the meat mixture at the base of the Cabbage Leaf and roll tightly, folding in the sides as you go. Place in a deep stockpot, layering closely. Chop the remaining head of Cabbage and distribute between the layers. Pour one can of Stewed Tomatoes over the first Layer. When all the Filling and Cabbage Leaves are used, pour on the second can of Stewed Tomatoes. Be sure there is plenty of headroom in the pot as the rolls expand as they cook. Bring the pot to a boil and reduce heat to a simmer, cover and simmer for an hour, checking the liquid level frequently, adding Water or Tomato Juice if necessary. After the first half hour pour the Tomato Sauce over the Rolls. Finish cooking. Remove to a large platter and cover to keep warm. Increase the heat to medium and stir the pot until the sauce has thickened. Taste to correct seasonings, and serve the Sauce on the side. These are definitely better reheated the next day. Steve

Beef Stroganoff Ingredients 1 to 1 ½ lbs boneless lean beef 1 ½ cups beef broth (I use canned or beef bouillon) ¼ lb (1 stick) butter 1 ½ tablespoons flour ½ cup onion, diced ½ -1 lb fresh mushrooms of choice, sliced 1 cup sour cream Black pepper to taste Rice or noodles, cooked following package directions Using a sharp knife, slice beef across the grain into ¼ inch thick strips and 2 inches long. Reserve. In a saucepan, bring broth to a boil over high heat. In a separate saucepan, melt 3 tablespoons of butter over medium heat. Stir in flour until well blended. Cook stirring constantly for about 3 minutes. Add the boiling broth and whisk until smooth and thickened. Remove from heat and stir in sour cream until smooth. In a frying pan, melt 3 tablespoon of butter over medium heat. Add the mushrooms and sauté until tender (3-4 minutes). Transfer to a bowl and season with pepper. In the same pan cook the onion until translucent and add to mushroom bowl. In the same frying pan, add the last of the butter and heat over medium heat. Add the beef and sauté until the beef is browned on all sides (3-5 minutes). Add the sauce and mushrooms. Heat until warm (2-3 minutes). Do not boil or sauce will curdle. Serve over rice or noodles Hints, tips, tricks and how to cheat If it is a lesser cut of meat, IÂll marinate it in vinegar, oil , salt & pepper overnight.

Here's something for dessert! The best I've ever tasted. I'm not joking....I have never tasted a better pound cake than this one. It's from a privately published cookbook that someone David used to work with wrote up. All her family's favorite recipes. It is priceless to me! Anyway...here's the recipe! Grandma Colquitt's Buttermilk Pound Cake 1 stick butter or margarine(I use butter) softened 1/2 cup shortening 4 eggs 1/2 tsp baking powder 1/2 tsp salt 2 cups sugar 3 cups flour 1/2 tsp baking soda 2 Tbsp lemon extract 1 cup buttermilk Cream butter, shortening, and sugar; add eggs one at a time. Mix well with mixer. Sift together dry ingredients. Put lemon extract in buttermilk. Alternately add flour and buttermilk to first mixture. Bake in greased and floured tube pan for 1 hour in a preheated oven set at 325. Coo; remove from pan. Set cake on oven proof plate and cover with glaze; return to oven for 10 minutes. LEMON-ORANGE GLAZE 5 Tbsp orange juice 5 Tbsp lemon juice 1 box powdered sugar Combine juices and beat in sugar. Pour over cooled cake; return to oven for 10 minutes. I baked the cake in two 9 X 5 loaf pans. When done, about 1 hour, I poked holes with a toothpick in the loaf and drizzled glaze over it slowly so it would soak in. This made it more citrus tangy and I swear, the best I've ever tasted. So moist!!!