Core the tomatoes and cut in half lengthwise. Spray with the olive oil spray and sprinkle the cut side lightly with salt.
Peel the onion and cut into 3 or 4 thick, crosswise slices. Spray with the oil spray.
Grill the vegetables on a medium-hot grill or spread in a single layer on a baking sheet...
Lightly whisk together all ingredients. Cover and chill until ready to serve.
Garnish with small sprigs of parsley or dill.
Makes about 2 1/2 cups.
Served with mixed crisp vegetables or Fat-Free Pringles® or Light™ chips for dipping.
For filling, beat cream cheese, Equal®, cinnamon, nutmeg and salt in mixing bowl on medium speed of mixer until smooth and well combined.Mix in pumpkin.Mix in eggs and egg whites.Mix in cornstarch and vanilla until blended.Crust: 1-1/4 cups gingersnap crumbs3 tablespoons stick butter...
In a heavy saucepan, bring the water and sugar to a boil. Boil until sugar is dissolved.
Add the molasses and apple slices. Bring to boil. Reduce to simmer and cook, uncovered, for 20 minutes, or until the apples are fork tender.
Add the washed and stemmed fresh cranberries along with the remaining...
Whisk together until blended.
Makes about 1 1/4 cups.
Wash the endive, separate into individual leaves, wrap in paper towels and place in a plastic bag. Chill for at least 1 hour.
Slice the apple halves into thin slices. Toss gently in the lemon juice. Slice the celery into thin slices.
Toss together the apples, celery and raisins with the dressing....
Sauté bell pepper in oil until tender. Add garlic, green beans, vinegar, salt and pepper. Heat until beans are warmed. Serve hot, topped with freshly grated cheese.
Peel the potatoes and cut into pieces. Place in a large saucepan and cover with cold water seasoned with salt to taste. Cover pan and bring to a boil. Uncover and simmer for 20 to 25 minutes, or until the potatoes are fork tender.
Drain, reserving the liquid, and return to the hot pot.
Peel the potatoes. Cut into 1" slices. Place in a single layer on a baking sheet.
Sprinkle over the olive oil, salt and rosemary. Toss with fingertips to coat.
Place in a preheated 450 °F. oven.
Roast for 20 minutes or until potatoes are fork tender.
Makes 10 to 12 servings.
In a heavy saucepan blend together the oil and flour. Cook over medium heat, stirring, for 3 minutes. Whisk in the warm stock and the white wine. Cook, whisking, until mixture is just thick enough to coat a wooden spoon. Whisk in the cream. Cook until bubbly. Season to taste with salt and pepper....