Christmas Plum Pudding1/2 cup (1 stick) butter, at room temperature 1 cup granulated sugar 6 eggs, at room temperature 1/2 cup chopped citron 1 1/2 cups pitted prunes, chopped 1/2 cup dark raisins 1 cup pecans, coarsely chopped 1/2 cup all purpose flour 1 1/2 cups

Frangelic ApplesVanilla ice cream2 Granny Smith apples 2 tablespoons butter 2 tablespoons brown sugarCinnamon1 tablespoon Frangelica (hazelnut liqueur)1 tablespoon chopped toasted hazelnutsScoop Ice cream into dishes or fancy glasses and place in freezer un

Italian Chicken4 boneless skinless chicken breast halves1 (14 1/2 ounce) can Italian stewed tomatoes1 (4 ounce) can mushroom stems and pieces, drained1/2 teaspoon dried basil1/4 teaspoon garlic powder1 tablespoon cornstarc/3 cup cold waterHot cooked spaghett

Maryland Fried Softshell Crabs6 soft shell crabs1 1/2 cups milk1/2 teaspoon pepper2 teaspoons salt1/2 cup flourShortening (for frying)Tartar sauceWash cleaned soft shell crabs. Dry well. Soak in milk seasoned with salt and pepper for 15 minutes; roll in flo

Lemon Pepper Seafood Packets4 fillets (about 1 1/3 pounds) of sea bass or    other firm, white fleshed fish, such as    orange roughy or true cod4 (12 inch square) sheets aluminum foil1/3 pound fresh shrimp2 tablespoons freshly squeezed l

Yogurt SmoothieYield: 1 servings1/4 cup flax seeds1/4 cup heavy cream1/4 cup Davinci Syrup, any flavor1/2 cup plain full fat yogurt1 cup frozen strawberries6 ice cubesBlend all ingredients EXCEPT the ice in your blender until smooth. Then add the ice and

Wild Rice Pecan Patties4 servings (8 patties)These nutty patties are delicious served in sandwich buns and topped with cranberry sauce.2 cups cooked wild rice1 cup soft bread crumbs1/3 cup chopped pecans1/2 teaspoon garlic salt2 eggs1 (2 1/2 ounce) jar m

Brownie Ice Cream Pie1 1/2 ounces (1 1/2 squares) unsweetened chocolate 3 tablespoons butter or margarine 1 cup granulated sugar 2 eggs 1/4 teaspoon salt 1/2 teaspoon vanilla extract1/4 cup chopped walnuts 1 quart pistachio, mocha or vanilla ice creamCool

Tossed Tortellini6 ounces frozen uncooked tortellini 6 cherry tomatoes, halved 1/4 cup sliced green onions 6 ounces marinated artichoke hearts 1/4 cup creamy Italian dressingCook tortellini as directed on package. Drain; rinse with cold water until cool.Drai

Onion Bisque2 cups chopped onion1 clove garlic, minced1/2 cup chopped carrot1/4 cup butter2 cups diced potatoes2 (14 1/2 ounce) cans Swanson chicken brot/2 cup half and halfSalt and pepperChopped parsleySaut? onion, garlic and carrot in butter unt

Black Bean Chili2 (15 ounce) ounce cans black beans2 cups pur?ed tomatoes2 to 3 cups chicken or vegetable broth or water1 onion, chopped1 teaspoon minced garlic3 teaspoons chili powder1 teaspoon Mexican oregano1/2 teaspoon ground cumin1/2 teaspoon salt, or

Apricot Glazed Sweet PotatoesThis is a good low fat recipe. It can be made up to 2 days ahead of time.3/4 pound dried apricots1 (9 ounce) can apricot nectar3/4 cup water3 pounds sweet potatoes or yams3/8 cup light brown sugar, packed4 tablespoons butter or marg