QUICK AND EASY VEGETABLE CHOWDER

2 cups cubed peeled potatoes

2 cups reduced-sodium chicken broth
1 cup chopped carrots
1/2 cup chopped onion
1 can cream-style corn
1 can fat-free evaporated milk
3/4 cup reduced-fat shredded cheddar cheese
1/2 cup sliced fresh mushrooms
1/4 tsp freshly ground black pepper
2 tbsp real bacon bits

In large saucepan combine the potatoes, broth, carrots and onion; bring to a boil. Reduce heat and simmer uncovered for 10-15 minutes until veggies are tender.

Add the corn, milk, cheese, mushrooms, and pepper; cook, stirring, about 5 minutes until heated through.

Ladle into serving bowls and sprinkle bacon bits over top.

Yield: 6 servings

Note: The ratio of 34 g carbs to 12 g protein makes this chowder okay for diabetics.
Diabetic exchanges: 2 starch, 1/2 fat

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ORANGE MARMALADE FRENCH TOAST SANDWICHES

6 slices thin ham

1 carton (8-oz) whipped cream cheese
12 slices sourdough bread
1/4 cup orange marmalade
4 large eggs
2 tbsp milk
Maple syrup, optional

Spread the cream cheese over six of the bread slices, top with the marmalade and 1 ham slice  per sandwich. Top with the remaining bread to make sandwiches.

In a shallow bowl or a pie plate, whisk the eggs and milk together.

Dip both sides of the sandwiches into the egg mixture. Place on a hot griddle and toast 2 to 3 minutes per side or until golden brown.

Serve with maple syrup, if desired.

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SPAGHETTI AND ITALIAN SAUSAGE MEATBALLS

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomato pesto
1 egg, lightly beaten
1 lb mild Italian sausage
1 tbsp olive oil
8-oz uncooked whole-wheat spaghetti
1 jar (24-oz) meatless spaghetti sauce
Additional Parmesan cheese for garnish, if desired

Combine bread crumbs, cheese, pesto and egg in a large mixing bowl. Crumble in the sausage and mix together lightly but thoroughly. Shape mixture into balls approximately 1 1/4-inch in diameter.

Heat the oil in a large skillet and cook meatballs over medium heat 10-12 minutes or until cooked through, turning to brown all sides. Drain meatballs on paper towels and discard the drippings from the skillet. Return meatballs to skillet and add the spaghetti sauce; heat over medium heat until heated through.

Meanwhile, cook the spaghetti according to the package directions; drain.

To serve, spoon sauce and meatballs over the spaghetti; sprinkle with additional Parmesan, if desired.

Yield: 4 servings.

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CREAMY VEGETABLE MEDLEY

1 can condensed Cheddar Cheese Soup

1/2 cup milk
2 cups fresh broccoli flowerets
1 cup fresh carrot slices
1 cup fresh cauliflowerets
1/2 cup whole kernel corn, drained
1/3 cup diced red bell pepper, optional
1/2 cup shredded Cheddar cheese
1 tbsp chopped fresh cilantro

In a 2-quart saucepan, combine soup and milk. Bring to a boil over medium heat, stirring occasionally. All the broccoli, carrots, cauliflower, corn and bell pepper; reduce heat to low. Cover, cook 15 minutes or until veggies are tender, stirring occasionally.
Stir in the cheese and cilantro. Heat until cheese is melted.
Yield: 4 to 6 servings

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BLUE RIBBON CRANBERRY SALAD

This is a great make-ahead recipe as it goes together quickly and needs to refrigerate overnight. Perfect for taking to work luncheons or for busy holiday meals.

3 cups fresh or frozen (unsweetened) cranberries, chopped coarsely
1 can (20-oz) crushed pineapple, drained
1 medium apple, peeled and chopped
2 cups miniature marshmallows
2/3 cup sugar
dash of salt
1/4 cup chopped walnuts or pecans, optional
2 cups whipping cream, whipped

In a mixing bowl, combine the cranberries, pineapple, apple, marshmallows, sugar, salt and nuts, if using; mix together well. Transfer to a bowl with a lid and refrigerate overnight.

Just before serving, fold in the whipped cream.

Yield: 10-12 servings

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MALLOW FRUITS

This is a recipe I have had for over 40 years.

2 cans (11-ounces each) mandarin orange segments
, drained
1 can (13 1/4-ounces) pineapple chunks, drained
1 jar (4-ounces) maraschino cherries, drained
2 cups miniature marshmallows
1 cup broken walnuts
1 teaspoon lemon juice
1 envelope (2-ounces) whipped topping mix
Celery leaves

Toss orange segments, pineapple, cherries, marshmallows and walnuts; drizzle with lemon juice. Prepare topping mix as directed on package; fold into fruit.  Cover and refrigerate 1 hour. Garnish with celery leaves. 8 to 10 servings.

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MANDARIN ORANGE SALAD

1 cup sliced natural almonds

1 tbsp butter
2 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp salt
1/4 tsp white pepper
1/2 cup olive oil
1 head romaine lettuce, torn into pieces
1 can (11-oz) mandarin orange segments, drained
1 small red onion, separated into rings (or cut into pieces)

Melt butter in a small skillet and saute' almonds until lightly browned.
In a small bowl, combine the lemon juice, mustard, sugar, salt and pepper; whisk in the oil.
In a salad bowl, combine the lettuce, oranges, onion and almonds. Toss with the dressing.
Yield: 4 to 6 servings

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QUICK SAUSAGE SUPPER

Indiana is pork country so we used sausage for meals anytime of the day!

1 lb pork sausage
1/2 cup chopped onions
2 tbsp flour
1 can whole tomatoes
small can mushrooms
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1 cup shredded Mozzarella cheese
1 can biscuits

Heat oven to 350 degrees.  In an ovenproof skillet brown sausage and onion, then drain.  Sprinkle with flour.  Add tomatoes, mushrooms, oregano, garlic powder, and pepper.  Simmer while preparing the topping.

Separate the biscuits and cut each into 4 pieces.  Arrange the biscuits over the hot meat mixture.  Sprinkle with the cheese.  Bake for 12 to 16 minutes until the biscuits are browned.

A cast iron skillet is the perfect ovenproof skillet:,

CHEESE WAFERS WITH PECANS

NOTE: This recipe goes together quickly and bakes quickly. It does, however, need to be chilled several hours before baking. This is a great recipe for making ahead. You can make the dough one day and bake it the next.

1 cup flour
1 stick butter, softened
½ lb. extra sharp Cheddar cheese, grated
½ teaspoon cayenne pepper
¼ teaspoon salt
Pecan halves for garnish

 Preheat oven to 400°.

 Mix flour and butter, then add cheese and seasonings. Form into a roll (approximately 1 inch in diameter). Wrap the roll in wax paper and chill at least several hours or overnight. 

Slice into thin wafers, top each with a pecan half, and bake at 400 degrees about 8 minutes.

Yield: About 60 wafers

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CRANBERRY PUNCH

1 quart cranberry or cran-raspberry juice

1 quart pineapple juice
1 1/2 cup sugar
2 tsp almond extract
1/2 jar maraschino cherries, halved - optional
2 quarts ginger ale

Combine all ingredients, stirring until all sugar is dissolved. Serve in a pretty punch bowl with a decorative ice ring.

Note: File Photo