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Somethin' Good is Always Cookin' (Recipes)

Easter Lemon or Lime Jell-O

1 small can crushed pineapple
1 large box of lemon or lime Jell-O, your choice
1 large 8 oz. cream cheese
2 teas. maraschino cherry juice
1 cup finely chopped celery
½ cup maraschino cherries, cut in quarters
½ cup walnuts or pecans chopped
1 regular large Cool Whip (optional fat-free)

Drain pineapple. Reserve juice. Dissolve Jell-O with 2 cups boiling water. Stir until dissolved. Add cold water to reserved pineapple juice to measure 1½ cups, add to warm Jell-O.

If using lemon Jell-O tint either yellow, green or red for a more appealing color. Chill for 1½ hours to thicken. Bring cream cheese to room temperature. With mixer soften cream cheese and mix with 2 teaspoons maraschino cherry juice. To this mixture add ½ cup thickened Jell-O, fold in Cool Whip and all other ingredients. Combine Jell-O and cream cheese mixture. Mix throughly. For ease of serving, make this in a cut glass bowl, but it also works well in a mold. Chill.

Spice Drops and Peanuts

No party is complete without this super-simple treat.

Simply combine spice drop candies and any type of peanut in a bowl and enjoy. I usually use Red-skinned peanuts, but any type of salty peanut will work. This recipe is an old family favorite dating back to the '40s or '50s.

Drusilla's Health and Wellness Recipes
Heart-smart Oven-baked Fish

This recipe is easy and can be the main course for a quick meal. The low-fat mayonnaise adds a little fat, but not too much. You can experiment with other herbs in the mayonnaise topping or top with the mayonnaise mixture and sprinkle with a few bread crumbs.

1½ pounds white fish fillets (catfish, cod, tilapia, etc.)
2 tablespoons red onion, minced
½ cup low-fat, reduced-sodium mayonnaise
1 teaspoon dried dill weed

Preheat oven to 400°F. Spray a shallow casserole or baking dish with vegetable cooking spray and set aside.

No need to rinse frozen fillets, pat dry with paper towel. Lay fish fillets in the prepared dish.

In a small bowl, combine mayonnaise, red onion and dill weed.

Spread mixture evenly over fish fillets. Bake, uncovered, for 15-20 minutes or until fish flakes easily with fork. Makes 6 (4-ounce) servings

Nutrition Information per serving: 170 calories, 8 grams total fat (1.5 grams saturated fat), 75 mg cholesterol, 70 mg sodium, 3 grams carbohydrates, 0 grams dietary fiber, and 22 grams protein.

Cooking Tips

When you're using raisins in a recipe, they should be plumped first. Here's how: Cover the amount needed with very hot tap water and soak for 2 to 5 minutes; drain. To add raisins to cake batter, stir ¼ of amount needed into batter. Pour batter into pan(s) and sprinkle with remaining raisins.

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