Ingredients:
2 cups of self rising flour
1/2 teaspoon of baking soda
1 teaspoon of cinnamon
1 stick of butter, melted
1 cup of cooked, sweet potatoes, mashed
1/3 cup of orange juice
1/2 cup of milk
1 egg, beaten
1 cup of chopped dates
1/2 cup of chopped nuts

Directions:
Set your oven to 375 degrees.
In a large bowl, combine the margarine, sweet potatoes, milk, orange juice and egg.
Mix well.
Sift the dry ingredients together and stir them into the sweet potato mixture.
Fold in the dates and nuts, mix well.
Bake in a greased 8 x 8 inch pan for 30 to 40 minutes.
Makes 7 sevings

Ingredients:
6 Oranges
1 cup Light Brown Sugar, firmly packed
1 cup Orange Juice
1/2 cup Water
2 Tbs. crystallized Ginger, finely chopped
1/2 tsp. ground Ginger
Dash of ground Cloves
4 cups Cranberries

Directions:
Cut the oranges in half and remove pulp.
Cover and store orange shells in the refrigerator. (They will keep well for a couple of days.)
To loosen the pulp from the shell, cut around the inside of each orange half with the knife.
Using a small spoon, carefully remove the pulp and discard (or reserve as recommended), leaving the orange shell intact.
In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger, and cloves.
Bring the mixture to a boil over high heat, stirring until the sugar is dissolved.
Reduce the heat to medium-high and cook, uncovered, for about 5 minutes, stirring occasionally.
Add the cranberries and return the mixture to a boil over high heat.
Reduce heat again to medium-high, and boil for 3 to 5 minutes or until skins pop, stirring occasionally.
Transfer the relish to a covered container and refrigerate for at least 1 hour before serving.
You may store in the refrigerator for up to 1 week.
Spoon the cranberry relish into the orange shells to serve.
Makes 12 servings

Ingredients:
1/2 cup of water
3/4 cup of orange juice
1 cup of sugar
3 sticks cinnamon
1 tablespoon of whole cloves
1 tablespoon of orange rind

Directions:
Bring ingredients to a boil.
Simmer 15 to 20 minutes then remove cinnamon sticks and whole cloves.
Return mixture to stove and heat again to a low boil.
Add 1 bag of raw cranberries.
Heat until cranberries pop, but do not stir.
Remove from heat, cool and refrigerate.
Immediately before serving, add 1 large can drained mandarin oranges and 1 cup whole pecans.

Ingredients:
2 carrots, cut into julienne strips
1 clove garlic, minced
1 tablespoon of olive oil
4 scallions, sliced
One 10 ounce package of frozen lima beans, thawed
One 10 ounce package of frozen corn, thawed
1/2 cup of chicken broth
1/4 teaspoon of paprika
1/4 teaspoon of pepper
3 strips of bacon, cooked crisp

Directions:
In a saucepan over medium heat, cook the carrots and garlic in oil for 5 minutes.
Add the remaining ingredients and cook for 5 minutes.
Crumble the bacon on top.
Makes 8 servings

Ingredients:
5 or 6 medium potatoes, cooked or microwaved in their skins
1 cup organic low-fat milk, rice milk, or soymilk
4 average slices whole-grain bread
1 1/2 tablespoons light olive oil
1 cup chopped onion
1 cup chopped celery1/4 cup finely chopped fresh parsley
2 teaspoons Mrs. Dash or other salt-free herb-and spice seasoning mix
Salt and freshly ground black pepper

Directions:
Preheat the oven to 350 degrees.
Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl.
Coarsely mash the potatoes with 1/2 cup ofthe milk.
Cut the bread into 1/2-inch dice.
Place them in a small mixing bowl and pour the remaining milk over them.
Soak for several minutes.
In the meantime, heat the oil in a medium-sized skillet.
Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl.
Stir in the soaked bread, parsley, and seasoning mix.
Season to taste with salt and lots of pepper.
Pour the mixture into a well-oiled, 2-quart baking dish.
Bake for 50 to 60 minutes, or until the top is a crusty golden brown.
Makes 6 servings

Ingredients:
Four 17 ounce cans of sweet potatoes, drained and mashed
1 cup of firmly packed brown sugar
1/4 cup of butter or margarine, melted
1/2 teaspoon of ground cinnamon
1 cup of chopped pecans
2 tablespoons of butter or margarine, melted
4 eggs
3/4 teaspoon of salt
3 tablespoons of rum
1 cup of flaked coconut
Orange slices

Directions:
Combine first 7 ingredients.
Beat with electric mixer 1 to 2 minutes or until light and fluffy.
Stir in pecans.
Spoon into a lightly greased 2 1/2 quart casserole.
Bake at 325 degrees

Ingredients:
2 tablespoons of margarine
2 center cut ham slices, 1/4 to 1/2 inch thick
1/2 cup of applesauce
2 tablespoons of brown sugar
1 tablespoon of lemon juice

Directions:
Melt the margarine in a large skillet over low heat.
Add the ham slices and fry for 3 to 5 minutes on each side. (If you use precooked ham, fry for only 2 minutes on each side.)
While the ham is cooking, mix the applesauce, brown sugar, and lemon juice in a small saucepan and warm slightly.
Once the ham is ready, spread the warm applesauce on top.

Ingredients:
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro

Directions:
Preheat the oven to 400 degrees.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers.
Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan.
Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way).
When cool enough to handle, scoop out the pulp, and cut into large dice.
Set aside until needed.
Heat the oil in a soup pot.
Add the onion and sauté over medium-low heat until translucent.
Add the garlic and continue to saute until the onion is golden.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer.
Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes.
Season to taste with salt and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed.
Just before serving, stir in the cilantro.
The stew should be thick and very moist but not soupy; add additional stock or water if needed.
Serve in shallow bowls.
Makes 6 servings

Ingredients:
One 8 ounce package of frozen mixed vegetables in onion sauce
One 6 ounce package of noodles with chicken-almond sauce
2 1/3 cups of boiling water
1 1/2-2 cups of cubed cooked turkey
2 tablespoons of butter, melted
1/2 cups of crushed potato chips

Directions:
Prepare mixed vegetables according to package directions using milk.
Combine vegetables with uncooked noodles, almond sauce mix, boiling water, turkey and melted butter.
Mix thoroughly.
Pour into 2-quart baking dish.
Cover and bake at 375 degrees for 25 minutes.
Uncover and stir mixture well.
Sprinkle with potato chips if desired.
Bake 5-10 minutes longer.
Allow to stand 5 minutes before serving.

Ingredients:
2 1/2 cups of sifted flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
2 teaspoons of cinnamon
Pinch nutmeg
1/2 teaspoon of salt
1/2 cup of butter, softened
1 1/2 cup of sugar
3 eggs
1 cup of plain yogurt
1/2 cup of pumpkin
1 cup of chopped walnuts

Directions:
Grease and flour a 9 inch tube pan.
Combine the first 5 ingredients, set aside.
Beat the butter until fluffy.
Gradually beat in the sugar.
Add eggs individually.
Beat well, low speed.
Beat in half of flour mixture, yogurt, and pumpkin.
Add remainder of flour mixture.
Beat until smooth.
Stir in nuts.
Bake at preheated 325 degrees for 1 hour 15 minutes.
Top with cream cheese frosting, if desired.