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Fall Color Report

Somethin' Good is Always Cookin' (Recipes)

Creamy Orange-Vanilla Squares

2 cups Honey Bunches of Oats Greek Honey Crunch cereal, divided
¼ cup (½stick) margarine, melted
1 8-ounce package Neufchatel cheese, softened
1 cup sugar
2 eggs
2 tablespoons flour
¼ teaspoon baking powder
1 tablespoon grated orange peel
¼ cup fresh orange juice

Preheat oven to 350°F.
Spray 8-inch square baking pan with cooking spray; set aside.
Place 1¾ cups cereal in food processor; process until finely crushed. Mix with margarine; press onto bottom of prepared pan. Set aside.
Beat Neufchatel cheese and sugar with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in flour, baking powder, orange peel and juice; pour over crust.
Bake 25 to 30 minutes or until center is set.
Sprinkle with remaining ¼ cup cereal; press gently into top of dessert to secure. Cool completely. Cover and refrigerate several hours or until chilled.
Cut into squares to serve. Store leftovers in refrigerator.
Special Extra: Sprinkle with 2 teaspoons powdered sugar just before serving. Total Time: 3 hours, 45 minutes. Makes: 16 servings.
From Family Features

Drusilla's Health and Wellness Recipes
Extra-special Baked Fish Nuggets

8 oz. firm white cod or other firm-textured fish
2 teaspoons Dijon mustard
½ teaspoon snipped chives
2 tablespoons dry bread crumbs, Panko bread crumbs preferred
2 teaspoons grated Parmesan cheese
1/8 tsp. teaspoon paprika

Pat fish dry with paper towel. Cut into 1½ inch pieces.
Place fish in a bowl; add mustard and chives and mix lightly to coat.
In another bowl, combine bread crumbs, Parmesan cheese and paprika.
Coat fish with crumb mixture.
Use one of the following methods for cooking: Cover with paper towel. Microwave (high) 2 ½ to 3 minutes or until flakes apart easily. Allow to stand 2 minutes before serving. Or, preheat oven to 425°F. Spray a baking sheet with non-stick cooking spray. Arrange fish on baking sheet, do not let pieces touch. Bake for 10 to 12 minutes.
Serve with tartar sauce, if desired. Yield: 2 servings. This recipe can easily be doubled.
Nutrition Facts per serving: 138 calories, 2g fat, 292mg sodium, 6g carbohydrate, 22g protein

Cooking Tips

Cut pineapple acid—To prevent fresh pineapple from making your tongue surface sore, microwave the chunks/rings for 1 minute on high, cool and refrigerate. Tastes just like the fresh fruit but the acid effect is diminished.


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