I'm planning on trying this.

Fettuccine with Tuna, Lemon and Capers (Fine Cooking)

1 lemon,
1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
1/4 cup small capers, rinsed, drained, and patted dry
3 cloves garlic, thinly sliced
1 12-oz. can or 2 6-oz. cans solid white tuna in water, drained well
1/8 tsp. crushed red pepper flakes
3/4 lb. dried fettuccine
Freshly ground black pepper
3 Tbs. chopped fresh flat-leaf parsley

Zest the lemon into thin strips, or, using a vegetable peeler, shave off the zest, then slice into very thin strips. Juice the lemon to get 2 Tbs. juice.

Heat 1/4 cup of the oil in a 10-inch pan over medium heat. Add the capers and cook until they start to brown and get crisp, 3 to 5 minutes. Stir in the lemon zest and cook until it starts to crisp and curl up, about 1 minute. Using a slotted spoon, transfer the capers and lemon zest to a plate lined with a paper towel.

Reduce the heat to medium low, add the garlic to the remaining oil in the pan and cook, stirring, until it browns lightly but doesn't burn, 2 to 3 minutes. Add the tuna and red pepper flakes and cook until the tuna just heats through, about 2 minutes. Remove from the heat.

Meanwhile, cook the fettuccine. Reserve 1/2 cup of the pasta water and drain the pasta.

Return the saute pan to medium heat. Add the drained pasta, 1/4 cup of the reserved pasta water, 2 Tbs. of the lemon juice, and the remaining 2 Tbs. olive oil. Cook, tossing and stirring, for 1 to 2 minutes to blend the flavors. If the pasta isn't tender, add the remaining cooking water and continue to cook and stir until done. Season to taste with salt, pepper, and more lemon juice.

Serve immediately, drizzled with a little olive oil and sprinkled with the capers, lemon strips, parsley, and a few grinds of black pepper.

Cranberry Muffins and Butter Sauce

1 1/2 Tbsp. butter
1/2 cup sugar
1 cup flour
1 1/2 tsp. salt
1/4 c, evaporated milk
1/4 c. water
2 cups whole, raw cranberries

Cream butter and sugar. Sift dry ingredients and add alternately with milk and water combined. Fold in berries. Put in greased muffin tins with no liners. Bake 30 minutes at 375.

Butter Sauce
1 stick butter (not margarine)
1/2 c. evaporated milk
1 c. sugar
1 teaspoon vanilla.

Mix and cook slightly. Pour over muffins.

Thanks MarieND from her cookbook to me, Recipes by Lansford Area Cooks Reprinted Editions of the 1950 & 1981 St. John's Catholic Church Altar Society Cookbooks.

Sue

I'm gearing up for cooler weather by adding to my crockpot file. I like the sound of this.

CROCKPOT SWISS STEAK

This recipe has only a trace of fat and only 67 calories per serving.

2 lbs. beef round steak, 1 inch thick
1/4 c. flour
1 tsp. salt
1 rib celery, chopped
2 carrots, peeled and chopped
1/4 c. onion, chopped
1/2 tsp. Worcestershire sauce
1 can tomato sauce (8 oz.) optional

Cut steak into 4 serving pieces. Dredge in flour mixed with salt; place in Crockery Pot. Add chopped vegetables and Worcestershire sauce. Pour tomato sauce over meat and vegetables. Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Walnut Blue Cheese Biscuit Bites
40 biscuits
INGREDIENTS:
Crisco� Original No-Stick Cooking Spray
2 cups Martha White� Self-Rising Flour
1/4 cup Crisco� All-Vegetable Shortening
1 cup (4 oz.) crumbled blue cheese
1 cup chopped walnuts
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted

DIRECTIONS:
1.HEAT oven to 450�F. Spray a large cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in blue cheese and walnuts.

2.ADD milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto prepared cookie sheet.

3.BAKE 9 to 12 minutes or until light golden brown. Brush hot biscuit bites with melted butter.
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Made these Thanksgiving and they were so good.