Fruity Winter Salad

1/4 C. Splenda
1/4 C. fresh lemon juice
1 T. Dijon mustard
1/4 T. salt
2 t. poppy seeds
1 T. olive oil

Whisk together the above ingredients and store covered in refrigerator until ready to toss with the salad greens.

1 large head romaine lettuce or mixed greens
1 apple, diced
1 pear, diced
1/4 c. dried cranberries
1/4 c. cashews, chopped

Gingered sugar snap peas

1 T. canola oil
1 T. fresh ginger, grated
1 garlic cloves, minced
8 oz. sugar snap peas
1/4 t. salt
1/8 t. pepper



Heat 1 T. canola oil in a large nonstick skillet over medium-high heat. Add 1 T. grated peeled fresh ginger and 2 minced garlic cloves to pan; cook 30 seconds or until fragrant, stirring constantly. Add 8 ounces trimmed sugar snap peas;saute 2 minutes. Stir in 1/4 cup water;cook 1 minute or until most of water evaporates. Stir in 1/4 t. salt and 1/8 t. freshly ground pepper. Cook 30 seconds or until peas are crisp-tender.

Pork Sate with Peanut-Mirin Sauce

PORK

2 t. grated lime rind
2 T. fresh lime juice
1 T. peanut butter
2 t. sugar
2 t. fish sauce
1/2 t. curry powder
1/4 t. salt
1/4 t. ground coriander
2 garlic cloves, minced
1 pound pork tenderloin, trimmed and cut
i nto 16(4-inch-long)strips

SAUCE

1 1/2 T. sugar
1 T. chopped fresh cilantro
2 T. seasoned rice vinegar
2 T. fresh lime juice
2 T. mirin(sweet rice wine)
1 t. fish sauce
1 serrano chile, seeded and finely chopped
1 T. dry-roasted peanuts, chopped

REMAINING INGREDIENT:

Cooking spray

1) Prepare grill to medium-high heat.
2) To prepare pork, combine first 9 ingredients in a medium bowl, stirring until smooth.
Add pork to bowl;toss well to coat. Let stand at room temperature 15 minutes.
3) Thread 2 pork pieces lengthwise onto each of 8(12-inch) skewers. Place skewers on a grill rack coated with
cooking spray;grill 3 minutes on each side until done. Serve with sauce

(from Pam Klampe)

Banana Nut Bread

1 1/2 c. flour
1 cube butter
1 c. sugar
1 t. salt
1 t. baking soda
1 t. baking powder
2 eggs
3 bananas, mashed
1/2 c. sour cream
1 t. vanilla
3/4 cup nuts, chopped

Cream butter and sugar, add eggs, sour cream and vanilla. Add dry ingredients that have been blended together to the wet ingredients. Blend in the nuts.

Butter and flour loaf pan and bake @350F. for 1 hour.

Best I've made yet!

Triple Chocolate Bundt Cake from Eloise Barry

1 (18.25 oz.)package devil's food cake mix
1 (4 oz.) package instant chocolate pudding mix
1 (12 oz.) semisweet choclate chips (2 cups)
1 3/4 cup water
2 large eggs, beaten
1 t. vanilla extract

Chocolate Glaze:

1 cup powdered sugar
3 T. unsweetened cocoa powder
2 T. butter, melted
2 to 3 T. hot water

1. Preheat oven to 350 F. (175 C.). Grease and flour a 12 inch Bundt pan; set aside.
2. In large mixing bowl, combine cake mix, pudding mix and chocolate chips. In another bowl combine water, eggs
and vanilla; mix well. Add egg mixture to dry mixture and mix by hand just until blended.
3. Pour into prepared pan. Bake for 50 to 55 minutes, or until cake tests done when wooden pick inserted in center
comes out clean. Cool 15 to 20 minutes before removing cake from pan.
4. When completely cool drizzle cake with Chocolate Glaze.
5. For Chocolate Glaze: Combine all ingredients in bowl and beat by hand until smooth.

Makes 12 servings