STRAWBERRY STUFFED FRENCH TOAST

INGREDIENTS:

1 cup sliced strawberries
1/2 tsp. lemon juice
1/2 tsp. lemon zest
4 T sugar
4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
4 egg whites
2 eggs
3 tsp. butter
fresh strawberries
strawberry or maple syrup

DIRECTIONS:

Pre-heat oven to 400 degrees. Mix together the 1 cup of strawberries, the lemon juice and zest and 2 T sugar. Set aside. Cut bread slices in half and cut a slit in each slice to form a pocket. Stuff with strawberries, secure with toothpicks. Place slices in a 13" X 9" greased or buttered baking dish. In a saucepan, combine milk, sugar, vanilla, baking powder and eggs. Mix well. Pour over stuffed bread, turning to coat. Chill for 30-60 minutes, turning bread pieces occasionally. Grease another 13" X 9" inch baking pan. Move bread pieces to this second pan and bake for 3-6 minutes on each side. Serve warm with syrup and additional strawberries.

Yield: 4 Servings

Klip7

CAJUN BEER CAN CHICKEN

INGREDIENTS:

1 3 1/2 to 4 pound chicken
1 12-ounce can of beer
4 teaspoons dry cajun seasoning

DIRECTIONS:

Using a bottle opener, make three more openings in the top of the can. Empty 1/3 of the beer out to make it only 2/3 full of liquid. Lightly oil the exterior of the can with salad oil. Wash chicken inside and out and pat dry with paper towels. Sprinkle 2 teaspoons of dry cajun seasoning
(optional) into the cavity and two teaspoons over the outside of the chicken. Put a little foil on the tips of the leg bones to prevent blackening.

Set up gas or charcoal grill for indirect grilling. For charcoal grills, mound briquettes into two piles on opposite sides of grill. Light. Preheat only one side of gas grill, at a temperature of 350 degrees.

Stand the beer can on an aluminum pie plate, piece of aluminum foil, or special beer can chicken roasting pan.
Carefully ease the chicken onto the can, and spread drumsticks away from the body to support the bird in a tripod position. Add chicken, locating the bird between the two piles of charcoal on charcoal grills, or on the side away from heat on gas grills. Cover the grill and barbeque chicken over indirect heat for about 1 1/2 - 2 hours, or until the breast meat reaches 165 degrees.
Remove chicken carefully, as there may be hot liquid remaining in the can.

Yield: 4 Servings

Sea kayak Chile

YUMMY LEMON BARS

Ingredients:

1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt
4 eggs, beaten until fluffy
2 cups sugar
5 tablespoons lemon juice
2 tablespoons grated lemon rind
Confectioners sugar for topping

Directions:

Preheat oven to 300. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300 for 20 minutes. While crust is baking, in a medium bowl blend together eggs, sugar, lemon juice and rind. Pour over crust. Raise temperature to 350 and bake for an additional 15-20 minutes at 350.
Remove from oven and let cool. When cooled, sprinkle generously with additional powdered sugar.

Things to Think

Crab Dip

Ingredients:

1 package (8 ounce) softened cream cheese
1 package (6 ounce) frozen crab meat, thawed, or 1 package (6 ounce) frozen shrimp, cooked
1/4 cup mayonnaise
1/4 cup Miracle Whip Salad Dressing
1 small onion, finely grated
1 Tablespoon prepared mustard
1 teaspoon Tabasco sauce
4 Tablespoons parsley flakes

Directions:

Mix all ingredients thoroughly and chill for at least one hour. Serve with buttered crackers.

Yield: 1 -1/2 cups

How can I get discounts in Herbalife products?

DEVLISH HAM PUFFS

INGREDIENTS:

1/2 pound cream cheese
1-1/2 teaspoons baking powder
Salt
1 teaspoon fresh onion juice
1 egg yolk
Cayenne pepper to taste
2 (2-1/4 ounce) cans deviled ham
3 to 4 drops Worcestershire
Dash of Tabasco
24 small bread rounds

TO PREPARE:

Mix cheese, baking powder, salt, onion juice, egg yolk, and cayenne. In separate dish mix ham, Worcestershire, and Tabasco. Toast bread rounds on one side. Spread untoasted side with ham mixture; cover with a mound of cheese mixture. Place on cookie sheet and bake 10 minutes at 375 degrees or until brown. These can be prepared a few hours before baking.

SERVES: 6 - 8

Brain Teaser

SPICY FISH DISH

INGREDIENTS:

2 pounds boneless fish fillets
1 cup onion, finely chopped
2 cups sour cream
1 cup mayonnaise
2 jalapeno peppers, finely chopped
2 banana peppers, finely chopped
2 cups dried bread crumbs
2 tablespoons paprika

DIRECTIONS:

Preheat oven to 425 degrees. Slice fillets into 2-inch wide portions. Spray a 9x13 inch casserole dish with cooking spray. Roll fish in the bread crumbs and arrange pieces to form one complete layer of portions over the bottom of pan.
Leave a small space between portions (fold thinner portions in half if needed or stack 2 thinner ones to create one even
layer.) Mix sour cream, mayo, onion and pepper. Spread mixture over fish, filling in spaces between the fish pieces. Sprinkle with bread crumbs and paprika. Bake for approx. 25 minutes.
Can be make ahead of time and stored in the fridge.

Yield: 6 Servings

Total Control

Artichoke Dip Recipe

Ingredients:

1 (15 ounce) can Progresso seasoned bread crumbs
4 (15 ounce) cans artichoke hearts
2 cups olive oil
Juice of 4 lemons (ReaLemon may be used)
2 cups grated Romano cheese
4 pods garlic, pureed
Red pepper to taste


Directions:

Combine the bread crumbs, water from the artichokes, lemon juice and olive oil. Put the artichoke hearts in the blender and blend on high speed until well blended. Add artichoke hearts to above mixture. Add cheese, garlic and red pepper. Put in buttered 4-quart casserole and bake at 350 degrees 20 to 30 minutes until warm. This may be spooned into a chafing dish and served with melba rounds.

Yield: 4 quarts

Maxine