Stir-dry shrimps with cashew! Never tried it,but sounds good! Serves : 6 Ingredients : 1/2 kg small shelled shrimps 1 tablespoon rice wine or dry sherry 1 egg white, lightly beaten 11/2 tablespoons cornflour (cornstarch) Salt and pepper to taste 1/2 teaspoon ground ginger 50ml vegetables oil 125g unsalted cashew nuts 5cm fresh root ginger, peeled and finely chopped 4 spring onions (scallions) finely chopped 75g canned bamboo shoot, drained and finely chopped Method : Put the shrimps into a shallow bowl. Combine half the wine or sherry, the egg white, 1 tablespoon of cornflour (cornstarch), seasoning and ground ginger until the mixture from a smooth batter. Pour the batter over the shrimps and toss gently to coat them thoroughly. Set aside to marinate for 30 minutes. Heat the oil in a large, deep frying-pan. Add the cashews and fry, turning occasionally, for 5 minutes or until they are deep golden. Push them to the side f the pan and add the shrimps. Stir-fry for 3 minutes or until they are crisp. Stir in the remaining ingredients except the remaining wine or sherry and cornflour (cornstarch). Stir-fry for 2 minutes. Stir in the remaining wine or sherry and cornflour (cornstarch) and stir the cashews back into the shrimp mixture. Cook until the sauce thickens and becomes translucent. Transfer the mixture to a warmed serving dish and

Osso Bucco is my all-time favorite dish. It is true comfort food. I serve mine over a bed of creamy risotto (bottom layer) and sauteed spinach (middle layer).

Garlic ALmond Green Beans TIME: Prep/Total Time: 20 min. Ingredients: a.. 1 pound fresh green beans b.. 2 garlic cloves, minced c.. 1 tablespoon olive oil d.. 1/4 cup slivered almonds, toasted e.. Pepper to taste Directions: Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, cook garlic in oil for 2-3 minutes. Drain beans. Add the beans, almonds and pepper to skillet; toss to coat. Yield: 4 servings. I LOVE popcorn and here is a treat Goblin's Orange Popcorn Your little goblins will love to munch this tasty, colorful popcorn that features a crispy crunch and sweet flavor. Donna Higbee, Sandy, Utah SERVINGS: 16 CATEGORY: Lower Fat METHOD: Baked TIME: Prep: 25 min. Bake: 45 min. + cooling Ingredients: a.. 4 quarts popped popcorn b.. 1/2 cup butter, cubed c.. 1 cup sugar d.. 6 tablespoons light corn syrup e.. Dash salt f.. 1 teaspoon vanilla extract g.. 12 drops yellow food coloring h.. 4 drops red food coloring Directions: Place popcorn in a very large bowl. In a small saucepan, melt butter. Stir in the sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil. Reduce heat to medium-low; cook 5 minutes longer, stirring occasionally. Remove from the heat. Stir in vanilla and food coloring. Pour over popcorn; toss to coat. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight containers. Yield: 4 quarts.

Sure does sound good--very hearty. I wish we would get some cooler weather so we can start enjoying the fall/winter vegetables and fruits. Got this recipe over on the Cooking Forum. It's a keeper. Never thought I liked Brussel sprouts until I had them NOT cooked to death. It got raves over at the CF--for good reason! MARILYN'S BRUSSELS SPROUTS 18-20 Brussels sprouts, cut in half Salt and peper to taste 2 Tbsp. butter 2 Tbsp. flour 3/4 c. milk 1/4 c. feshly grated Parmesan cheese 2 Tbsp. real mayonnaise 2 Tbsp. cracker crumbs Clean sprouts by cutting off the tip of the stem and removing the tough outside leaves; wash in cold water. Place in a single layer in a medium skillet. Sprinkle with salt and pepper and add enough water to fill the bottom of the pan. Cover, bring to a simmer, steaming sprouts until a knife inserted comes out easily. Do not over cook. Immediately remove from heat and plunge into ice water to stop cooking and set the green color. Remove liquid from skillet and add butter. When melted whisk in flour along with more salt and pepper. Stir until smooth and bubbly. Cook about 2 minutes. Whisk in cold milk gradually until smooth and mixture thickens. Stir in cheese, remove from heat and stir in mayonnaise. Add sprouts to sauce and pour all into a casserole. Sprinkle top with cracker crumbs and bake at 350 for 20 min. or until bubbly. 4 servings.