INGREDIENTS

1 ½ tablespoons cornflour
1 ½ cups (375ml) low-fat milk
1 cup (120g) grated low-fat tasty cheese
420g can corn kernels, drained
425g can tuna in springwater, drained, flaked
1 cup (220g) cooked risoni
1 cup (120g) frozen peas
3 green onions (shallots), finely chopped
2 tablespoons lemon juice
¼ cup (15g) fresh breadcrumbs
salad, to serve
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Ingredients

* 1  12- to 16-ounce package frozen cooked meatballs
* 1  cup lower-sodium beef broth
* 1  4-ounce can (drained weight) sliced mushrooms, drained
* 1  8-ounce carton dairy sour cream
* 2  tablespoons all-purpose flour
* 1/2  cup milk
* 1  tablespoon Dijon-style mustard
* 4  cups hot cooked wide egg noodles
*   Snipped fresh parsley (optional)
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Ingredients:

1 (12-ounce) package frozen SeaPak Shrimp Scampi – Butter and Garlic
1 cup shredded mozzarella cheese
1/3 cup chopped fresh basil
2 Roma tomatoes, chopped
4 tablespoons grated Parmesan, divided
1 pound frozen pizza or bread dough, thawed according to package directions
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To make yogurt, you have to have yogurt or a store-bought culture.

THAT was a big disappointment to me. I like doing something from SCRATCH-O-LA. But, then I learned why. It’s not because the art of yogurt making is lost. It’s because we pasteurize in this country. The naturally occurring, beneficial bacteria that are born in the milk are killed with the baddies. So none of the cultured milk products can be made sans store-bought starter without your very own goat or cow. (Which I am two seconds from buying a dwarf goat, I tell ya. Just waiting on the go-ahead from the Town.)
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INGREDIENTS

* 1 (10 inch) angel food cake
* 2 (8 ounce) packages cream cheese, softened
* 1 cup white sugar
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 quart fresh strawberries, sliced
* 1 (18 ounce) jar strawberry glaze

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Ingredients

500g Tegel Chicken Breast Fillets, diced
1-2 tsp oil
1 ham steak, diced
1 onion, sliced
200g mushrooms, sliced
2 tsp paprika
420g can Wattie’s Creamy Chicken Condensed Soup
1 cup white wine
1 cup water
2 Tbsp freshly chopped mixed herbs e.g. parsley, sage, thyme
1/2 cup lite sour cream

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Ingredients

* 3  6-oz. fresh or frozen skinless salmon fillets
* 1  to 2 tsp. chili powder
* 2  medium red sweet peppers, halved lengthwise and seeded
* 1  medium sweet onion, cut in 1/2-inch slices
* 1  jalapeño pepper,* halved lengthwise and seeded
* 2  14-oz. cans chicken broth
* 1  14.5-oz. can fire-roasted diced tomatoes
* 1  large tomato, chopped (about 3/4 cup)
* 2  Tbsp. coarsely chopped fresh Italian (flat leaf) parsley
* 1  medium avocado, peeled, pitted and sliced
*   Chili powder

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Custard

4 large egg whites
4 large eggs
1 cup skim milk

Seasonings

2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup sliced fresh basil

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Ingredients

*   Nonstick cooking spray
* 3  14.5-oz. cans diced tomatoes with basil, oregano, and garlic
* 2  14-oz. cans artichoke hearts, drained and quartered
* 6  cloves garlic, minced
* 1/2  cup whipping cream
* 12  oz. dried linguine, fettucine, or other favorite pasta
*   Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
*   Crumbled feta cheese or finely shredded Parmesan cheese (optional)

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Ingredients

* 3/4  cup  sliced almonds
* 1/2  cup  granulated sugar
* 1  cup  flour
* 1/2  teaspoon  salt
* 1/2  cup  butter, chilled and cut into small pieces
* 1  egg plus 1 egg yolk
* 1  teaspoon  almond extract
* 3  ounces  bittersweet chocolate, chopped
* 2  tablespoons  plus 1/2 cup heavy whipping cream
* 8  ounces  mascarpone cheese
* 3/4  cup  powdered sugar

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