Pear with Vanilla Almond Dip

Prep time: less than 5 min!
Servings: 1

*1/8 tsp almond extract
*1/4 cup low-fat vanilla yogurt
*dash of nutmeg
*pear, sliced

1. Stir the almond extract & the nutmeg into the yogurt.
2. Serve with the sliced pear.


Note: This is unbelievably delicious. I can't explain it.

Chocolatey Nut Clusters

Prep time: about 20 min, plus one hour to cool
Servings: makes about 20 clusters

*6 oz semisweet chocolate
*2 tsp vegetable shortening
*2 cups unsalted mixed nuts (8 oz)

1. Mix the chocolate & the shortening in a medium-sized saucepan. Heat over low heat & stir occasionally until the chocolate melts (about 3 minutes).
2. Remove from heat & stir in the nuts.
3. Line a baking sheet with wax paper. Make clusters of the chocolatey nuts by spooning little heaps onto the wax paper with a tablespoon. Leave about 1 inch between the clusters.
4. Put them in the fridge for at least 1 hour to harden.


Note: These are messy, even after they've hardened.

Fake Meatball Subs

Prep time: 5 min!

*sub rolls
*fake meatballs (look in the frozen foods section of your grocery store)
*spaghetti sauce
*slices of mozzarella cheese

1. Heat the meatballs according to the package directions.
2. Put 6-7 meatballs on a sub roll, pour spaghetti sauce over them & then put slices of mozzarella cheese on top.
3. Put the subs back in the microwave long enough to melt the cheese & heat the sauce.

Note: These are sooooooo easy to make and they're super yummy.

Okra Creole

A recipe from Barbados!

Serves 8

Ingredients:

* 1 large onion, sliced
* 1 green bell pepper, chopped
* 3 tbsp peanut oil
* 20 okra pods, topped, tailed, sliced (or 1 bag frozen okra works fine, too!)
* 2 tomatoes, chopped
* 1 cup fresh corn kernels
* salt & pepper to taste

1. In a heavy skillet, saute the onion & bell pepper in the oil.

2. Add the okra & cook over medium heat for 5 minutes.

3. Add tomatoes & corn, lower the heat, & cook for 15 minutes (or until okra is done).

4. Season with salt & pepper.

Banana Bread

Makes one 9-inch loaf.

Ingredients:
* 3/4 cup white sugar
* 1/4 cup dark brown sugar
* 1/4 cup butter
* 3 ripe bananas, peeled & mashed
* 1 egg
* 2 cups flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* dash of vanilla extract

1. Preheat oven to 350 degrees.

2. Grease 9-inch loaf pan and line with wax paper.

3. Cream the sugars & butter together in a large mixing bowl.

4. Add the bananas & mix.

5. Add the egg, dry ingredients, & vanilla. Mix.

6. Pour the batter into the pan & bake for 50 minutes, or until brown. A knife inserted into the center will come out clean when done.

7. Remove from pan and cool on a rack for 10 minutes.

Eggah from Tunisia

Makes about 6 servings

Ingredients :
* 1 tbsp olive oil
* 1 onion, thinly sliced
* 4 garlic cloves, thinly sliced
* 1 green bell pepper, seeded & thinly sliced
* 1 red bell pepper, seeded & thinly sliced
* 2 zucchini, sliced about 1/4 inch thick
* 1 lb ripe tomatoes (4 to 5), peeled & cut into wedges
* 1/8 tsp to 1/4tsp cayenne pepper, to taste
* 3/4 tsp ground cumin
* 1/2 tsp ground coriander
* 1/2 tsp ground cinnamon
* sea salt & freshly ground pepper
* 3 eggs
* 6 egg whites
* 4 tbsp chopped fresh parsley


1. Heat the olive oil in a large heavy-bottomed lidded frying pan or casserole & add the onion & garlic. Saute until the onion begins to soften.

2. Add the green & red peppers. Continue to saute 5 minutes, stirring.

3. Add the zucchini. Continue to saute 5 minutes.

4. Stir in the tomatoes, spices, sea salt & pepper to taste.

5. Stir together, cover, & reduce heat. Simmer gently for 20 minutes or until the vegetables are cooked through & fragrant. If they begin to stick to the bottom of the pan, add a little water. Correct seasonings and remove from the heat.

6. Meanwhile, preheat the oven to 350 degrees & oil a baking dish large enough to accommodate the vegetables and eggs.

7. Beat the eggs in a large bowl. Add the parsley.

8. Stir in the vegetable mixture, correct seasonings again, & turn into the prepared baking dish. Cover and bake 30 minutes.

9. Remove the cover and bake another 10 minutes or until the top is nicely browned & the eggs set. Serve at once, or allow it to cool and serve, cut into squares, as an appetizer. The eggah will keep a day or two in the refrigerator.

Falkland Island Warmer

~A drink recipe!~

* 1 1/2 oz. Drambuie
* juice of 1/2 lemon
* 4 oz. hot water

1. Strain the lemon juice to remove pulp.

2. Add Drambuie.

3. Fill with hot water to desired dilution.