6 Pork Chops
1 egg
1 T. Oil
1/4 tsp. Pepper
1 Can Cream of Chicken Soup
1/8 tsp. Poultry Seasoning
1 C. Onions, chopped or Sage ( I use some of both)
1 C. Celery, chopped
1 (7.5 oz) can Biscuits

In med bowl, mix soup, celery onions, egg and seasoning

Mix well. Separate biscuits and cut each biscuit into 8 pieces. Stir biscuits into soup mixture. Spoon over meat.

Bake at 350 degrees for 45-50 minutes or until golden brown.

Serves 6

1 egg
1 cup sour cream
1/2 cup melted butter
1 can whole corn, undrained
1 can creamed corn
1 small package of Jiffy cornbread mix

First layer:

One 9-inch pie crust
1  egg
5 oz. cream cheese
1/2 cup  sugar
1/2 tsp. vanilla
3/4 cup pecans

Second layer:

4 eggs
3/4 cup Karo corn syrup
1/2 cup  sugar
1/2 tsp. vanilla
1/2 tsp. salt

Bake for 50 minutes at 325 degrees. Serve with ice cream.

8 cups water

1 large onion, quartered

1/2 teaspoon garlic salt

Chopped cooked turkey, optional

1 16-ounce can tomatoes, cut up

1 tablespoon instant chicken bouillon granules

1-1/2 teaspoons dried oregano, basil, marjoram, or thyme,crushed

1/4 teaspoon pepper

3 cups (any combination) sliced celery, carrots, parsnips, or mushrooms; chopped onion or rutabagas; or broccoli or cauliflower flowerets

1-1/2 cups medium noodles

2. . Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop. If desired, add more cooked turkey meat (enough to equal about 2 cups total). Set meat aside. Discard bones.

3. Strain broth through a sieve lined with 2 layers of 100 percent cotton cheesecloth; discard solids. Return broth to Dutch oven. Stir in undrained tomatoes, bouillon granules, herb, and pepper. Stir in vegetables.

Return to boiling; reduce heat. Cover; simmer for 15 minutes.

4. Stir in noodles. Cover and simmer for 8 to 10 minutes more or until noodles are done and vegetables are crisp-tender. Stir in cooked turkey; heat through. Serve immediately.

Makes 6 main-dish servings.

Make-Ahead Tip: For individual servings, prepare soup and freeze in 1-1/2-cup freezer containers, leaving a half-inch headspace. Seal, label, and freeze up to 1 month. To serve, transfer 1 portion of frozen mixture to a small saucepan. Cover and cook over medium heat for 15 to 20 minutes or until heated through, stirring occasionally.

6 8-ounce packages Fat-free cream cheese, softened
1 ½ cups sugar
8 ounces Fat-free egg substitute
½ cup Nonfat powdered milk mixed with ¼ cup water
½ cup Fat-free sour cream
½ cup Fat-free margarine, melted
½ cup Dark Rum
½ cup all purpose flour
2 tsp. Vanilla extract
2 tsp. nutmeg
CRUST (see recipe below)

GARNISH

2 cups Low-fat whipped topping
2 tsp. Freshly grated nutmeg

Graham Cracker Crust

1 1/3 cups all purpose flour
½ cup Whole wheat flour
6 Tbsp. Dark brown sugar, packed
¼ tsp. Salt
3 Tbsp. Honey
2 Tbsp. Fat free margarine, softened
1 tsp. vanilla
3 Tbsp. Water
¼ cup Fat-free margarine, melted

Once cool, refrigerate for at least 2 hours. When chilled, the cheesecake will come out of the pan easily. Before removing the pan, loosen the cake from the sides with a knife or metal spatula. Spoon the whipped topping into a pastry bag and pipe it decoratively on top of the cake. Dust with a sprinkling of nutmeg. Cut into wedges and serve.

Preheat the oven to 325. Spray a cookie sheet with nonstick cooking spray and set aside. Combine the flours, brown sugar, and salt in an electric mixing bowl. Add the honey, softened margarine, and vanilla, and mix until combined. Add just enough water to make the dough hold together. The dough will be stiff. Pat or roll our the dough on the cookie sheet in a thin, even "cookie." Place in the oven and bake about 15 minutes until evenly browned. Allow the cookie to cool, then break it into a blender or food processor and finely grind. Place the crumbs in a small bowl, add the melted margarine, and mix together. Press the moistened crumbs on the bottom and partially up the sides of a greased springform pan. Add the cheesecake filling and bake as directed in the individual recipe.

1 9-inch cake serves 16.

Per serving: 269 calories (9 from fat), 1 g Fat.

Healthy Gourmet Cheesecakes 1998
Robin D.