Spaghetti Salad

3/4 cup white vinegar

1 1/2tsp. salt

1 1/2 cup sugar

1/4 tsp. garlic powder

1/4 cup oil

1 Tbsp. parsley flakes

Cook 1 lb. of angel hair pasta, rinse & drain in cold water.  Chop 1/2 cup green pepper, 1/2 cup red pepper, celery and onion are optional.  Mix & Chill

Whipping Cream Substitute

Note: These came off of eHow food. I haven't tried either of these yet.

Dry Milk, Lemon Juice and Vanilla

• The vanilla adds a slightly warm flavor to this recipe.

  Using an electric mixer, combine 1/3 cup ice water with 1 1/4 tsp. lemon juice and 1/2 tsp. vanilla. Once the ingredients are mixed thoroughly, slowly add 1/3 cup dry, nonfat milk. Beat at a medium speed for five minutes and check the consistency. If the mixture needs to stiffen a bit, continue to mix for another five minutes. Sprinkle in 2 tbsp. sugar and beat for another minute or two.

Milk, Cornstarch and Flour

• For a low-fat, low-carb alternative to whipping cream, whisk together 1 cup of low-fat or fat-free milk with 2 tbsp. of cornstarch. When combined, continue whisking and add 1 tbsp. flour. You can also use almond or rice milk. This substitute works best in recipes that call for whipping cream as a thickening agent.

Candy Cane Cookies

3/4 cup butter, softened
1 cup sugar
1 lg. egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cup flour
red food coloring

Preheat oven to 375 degrees. Cream butter & sugar. Add egg & beat well. Stir in peppermint & vanilla. Gradually mix in flour. Divide dough in half. Color 1/2 with food coloring. Roll out a tablespoon of red dough and a tablespoon of plain dough until they are 6 to 8 inches long. Twist them into candy canes, pinching the ends. Bake on ungreased cookie sheet 8 - 10 min. until set but not brown. Makes about 25.

Pie Crust (salad oil) from Debbie

2 cups flour
2/3 cup oil
3/4 tsp. salt
4 tbsp. milk

Put flour in bowl, add salt. Measure oil & milk in cup - do not stir - Add to flour. Roll between two sheets wax paper. Bake 425 degress for 10 min. Makes 2 crusts.

Zucchini Pie (from a customer)

Notes: I have not tried this yet.

1 cup zucchini
2/3 cup sugar
1 egg
1 1/2 Tbsp. butter
2 Tbsp. flour
1 cup milnot
1 tsp. vanilla

Peel and remove seeds from zucchini, cut into small pieces. Boil until tender, drain well. Put all ingredients in blender & blend 2 minutes. Pour into an unbaked deep pie shell. Sprinkle with cinnamon. Bake at 400 degrees for 5 min. Then bake at 350 degrees for 35 min.

Tart Cranberry Apple Crisp from Taste of Home

Notes: I haven't tried this yet

Ingredients

• 5 medium tart apples, sliced
• 1 tablespoon all-purpose flour
• 1 can (14 ounces) whole-berry cranberry sauce
• 
  TOPPING:
• 3/4 cup quick-cooking oats
• 1/3 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons plus 2 teaspoons wheat bran
• 2 tablespoons canola oil
• 2 tablespoons butter, melted
• 3/4 teaspoon ground cinnamon
• Fat-free vanilla frozen yogurt, optional

Directions

• In a large bowl, combine apples and flour; toss to coat. Stir in cranberry sauce. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
• In a small bowl, combine topping ingredients; sprinkle over apple mixture. Bake, uncovered, at 350° for 40-45 minutes or until topping is golden brown and fruit is tender. Serve with frozen yogurt if desired. Yield: 8 servings.

Nutrition Facts: 1 serving (calculated without frozen yogurt) equals 259 calories, 7 g fat (2 g saturated fat), 8 mg cholesterol, 36 mg sodium, 50 g carbohydrate, 4 g fiber, 2 g protein.

Veggie Steak Fajitas from Healthy Cooking

Note: I haven't tried this yet.

1 beef top sirloin steak (1 pound) thinly sliced
2 tsp. ground cumin
1/8 tsp. salt
3 tsp. canola oil, divided
1 large onion, julienned
1 small sweet red pepper, julienned
1 small green pepper, julienned
2 Tbsp. minced fresh cilantro
4 whole what tortillas (8 in.) warmed

Optional ingredients: Shredded lettuce, chopped tomato & reduced fat sour cream

1. Sprinkle beef with cumin & salt. In a large skillet, saute beef in 2 tsp. oil until no longer pink. Remove & set aside.
2. In the same skillet, saute onion & peppers in remaining oil until tender. Stir in cilantro. Return beef to pan & heat through.
3. Spoon onto tortillas; fold in sides. Serve with lettuce, tomato & reduced fat sour cream, if desired.

1 fajita (calculated w/o optional ingredients = 11 grams fat