Sauce:
- 1 qt. heavy cream
- 2 tbsp. butter
- 1 tbs minced garlic
- 1 tbsp. fresh Italian parsley, finely chopped
- 1 tbsp. fresh basil, finely chopped
- 1 tbsp. fresh thyme, finely chopped
- 1 cup Parmesan cheese, plus more for garnish
- 2 egg yolks
- 1 cup roasted red peppers
- salt and freshly ground white pepper to taste

Prepare the sauce. Place the cream and butter into a sauce pan. Bring to a boil over medium-high heat. Allow to cook, at a slow boil, until reduced by 1/3. Add the herbs and garlic. Cook another 3-5 minutes. Add the Parmesan and stir to melt. Whisk the eggs until frothy. Add some of the hot sauce to the egg yolks to temper. Add the eggs in a slow steady stream whisking constantly. Remove from heat and season to taste.

Yield: 4 cups

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- 1 cup fruit flavored non-fat yogurt
- ½ banana
- ½ cup of fresh or frozen fruit
  (blueberries, strawberries or peaches)
- ½ cup skim milk
- dash of cinnamon

Combine all ingredients in a blender container and process until smooth. Divide into 2 glasses to serve. Dust with cinnamon if desired.

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Prep time: 15 minutes, bake time 5-7 minutes,
chill pie 4 hours or overnight.
To prepare crust:

- 1 pkg. graham crackers crushed
- 4 tbsp. or ½ stick of butter
- ¼ cup sugar

Mix and gently press into a pie plate. Bake at 350° degrees for 5-7 min.
Chill pan.

Filling:
- ½ cup key lime or lemon juice
- 14 oz sweetened condensed milk

Mix and pour into cooled pie crust shell. Top with whipping cream.

Whipping Cream:
- ½ pint heavy whipping cream
- 1 tbsp. powdered sugar

Beat chilled whipping cream with chilled beaters in a chilled bowl until stiffened. Pour onto filling and spread.

Chill pie 4 hours or overnight.

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- 1 – 6 oz. can water-packed tuna
- 4 teaspoons of mayonnaise
- 1 8 oz. bag of redi-mixed coleslaw
- ½ teaspoon lemon juice
- 2 - 6 inch whole wheat pita breads, cut in half

Drain can of tuna and place in bowl, add lemon juice, mix well. Add redi-mix coleslaw, toss gently, add mayonnaise. Chill. Spoon equal amounts of tuna mixture into each pita pocket half.

Serves 4

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- ½ red onion, chopped
- 2 tbsp. butter
- 2 tbsp. vegetable oil
- 8 slices of bacon, par-fried, drained and crumbled
- 1 tbsp. olive oil
- ½ tsp. dried thyme
- 1 cup yellow corn meal
- 1/4 cup all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1 fresh jalapeno, finely chopped
- 2 lg. eggs
- 8 oz. sour cream or low-fat yogurt
- 1 - 8½ can creamed corn
- 1½ cups sharp cheddar cheese, grated

Preheat oven to 350°.

Place the butter and oil in a cast-iron skillet over medium-high heat. Swirl the butter and oil to coat the skillet. Saute the onion in the butter and oil for 3 to 4 minutes and add the thyme and saute for another minute. Season with salt and pepper, remove from heat, and reserve.

In a bowl whisk together the corn meal, flour, baking powder and salt. In another bowl, whisk together the jalapeno, eggs, sour cream (or yogurt), creamed corn and 1 cup of the cheddar cheese. Stir the corn meal mixture into the egg mixture until just combined and add one half the bacon and the onions and combine gently. Spoon the batter into the cast-iron skillet, spreading evenly. Sprinkle the bacon and then the remaining cheese over the top of the batter. Cover loosely with aluminum foil and place in the oven for 35-40 minutes.

Remove the aluminum foil covering and bake for an additional 10 to 15 minutes until a tester inserted into the center comes out clean. Corn bread keeps covered, 1 day. Reheat before serving. Serve corn bread warm.

Serves 8

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Take your favorite fruits (cherries, peaches, apricots, bananas) and mush them up. Leave out the seeds. Put in popsicle or ice cube tray. Insert toothpicks or kabob sticks. Freeze overnight, defrost in a bowl of warm water for a couple of minutes. Remove and enjoy!

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Place amberjack filets directly on Bar-B-Q, skin side down.
Baste using "Jasmine's Secret Seafood Sauce."
Cook until the meat is easily parted with two forks.

Remember "Flake and Opaque" when cooking fish filets....a sure way to tell they are done!!!!

Jasmine's Secret Sauce

Mix together:

- minced garlic
- key lime juice
- lemon ginger sauce

Let stand overnight in refrigerator. Withdraw garlic-ginger-charged juice and baste seafood! Delicious!!!!

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With sharp pliers, cut shell of lobster tail mid-line to open.
Insert finger to loosen membrane holding tail meat to shell.
Gently pull tail meat up through cut in shell to sit on top of shell.
Slice tail meat midline and spread out.
Insert butter into midline cut.
Sprinkle with paprika.
Fold tail meat back together.
Wrap tail in foil.
Place on Bar-B-Q.

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- Cut up into 1 1/2 in. pieces: green peppers, Vidalia onions
- Wash and de-stem whole mushrooms. Use caps.
- cherry tomatoes
- grouper squares
- honey Bar-B-Q sauce
- baster brush

Place on kebob skewers:

- green pepper
- Vidalia onion
- grouper
- tomato
- mushroom cap

Repeat pattern til skewer is filled!

Place skewer on kabob rack on top shelf in Bar-B-Q.
Use baster brush to apply honey Bar-B-Q sauce along length of skewer. Turn skewer and apply sauce to other side.
Cook using "Flake and Opaque" rule!

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- Cut up into 1 1/2 in. pieces: green peppers, Vidalia onions
- Wash and de-stem whole mushrooms. Use caps.
- cherry tomatoes
- de-veined shrimp
- honey Bar-B-Q sauce
- baster brush

Place on kebob skewers:

- green pepper
- Vidalia onion
- shrimp
- tomato
- mushroom cap

Repeat pattern til skewer is filled!

Place skewer on kabob rack on top shelf in Bar-B-Q.
Use baster brush to apply honey Bar-B-Q sauce along length of skewer. Turn skewer and apply sauce to other side.
Cook until shrimp are an opaque pink color.

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- 1 Flour tortilla (soft taco size, cholesterol free)
- 1 pkg. shredded romano cheese
- 1 pkg. sliced ham
- crushed canned pineapple
- 1 paper plate

Put a tortilla on paper plate. Sprinkle shredded cheese all over tortilla.
Place slices of ham in the center of tortilla. Sprinkle crushed pineapple on top of ham. Don't put too much on the tortilla or it will be too heavy to pick up. Slide tortilla into the toaster oven with long tongs. Set toaster oven to medium and cook for five minutes or until edges get crispy. Use pizza cutter to make six slices.

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- 2 heads Romaine lettuce, washed, dried and torn into bite sized pieces
- 1/2 baguette, cut into cubes
- olive oil
- salt and pepper
- ½ cup mayonnaise
- 1 pint cherry tomatoes, cut in half lengthwise
- 1/2 pound bacon fried crisp, crumbled, fat reserved
- ½ cup sour cream
- 1/4 cup red wine vinegar
- 1/4 cup chopped fresh herbs: chives, parsley, basil and thyme recommended
- 2 scallions, minced
- 1 tsp. garlic, minced
- salt and pepper

Place a large skillet over medium heat; add olive oil and a tablespoon of bacon grease to pan. Allow to heat up. Add bread cubes and toss until golden and lightly crispy. Salt and pepper and set aside.

Prepare dressing: in a bowl, whisk together all of the dressing ingredients and 2 tablespoons of the bacon grease; taste; add salt and pepper as needed.

Toss lettuce with dressing, arrange on plates, top with tomatoes, croutons and crumbled bacon. Serve.

Serves 8-10

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