This recipe works great when you are in a hurry, but want to make sure everyone gets a good balanced meal!

THREE STEP STROGANOFF

1 ½ pounds boneless round steak, thinly sliced
1 tablespoon vegetable oil
1 can (10 ¾ oz) condensed cream of mushroom soup, undiluted
½ cup water
1 envelope onion soup mix
½ cup sour cream
Hot cooked noodles
Minced fresh parsley, optional

In a large skillet, stir-fry beef in oil until no longer pink.  Stir in soup, water and onion soup mix.  Reduce heat; cover and simmer for 20 minutes.  Stir in sour cream; heat through (do not boil).  Serve over noodles; garnish with parsley if desired.  YIELD: 6 Servings

ORANGE LETTUCE SALAD

8  cups torn Bibb lettuce or salad greens of your choice
3 green onions, sliced
1 can (15 oz) mandarin oranges, drained
¼  cup vegetable oil
2 tablespoons vinegar
2 tablespoons sugar
2 tablespoons minced fresh parsley
½ teaspoon salt
Dash pepper
4 drops hot pepper sauce
¼ cup slivered almonds, toasted

In a salad bowl, toss lettuce, onions and oranges; set aside.  In a jar with a tight-fitting lid, combine oil, vinegar, sugar, parsley, salt, pepper and hot pepper sauce; shake well.  Drizzle desired amount over salad; toss to coat.  Sprinkle with almonds.  Refrigerate any remaining dressing.  YIELD:  8 Servings

CREAM-TOPPED GRAPES

1 pound seedless grapes
1 cup (8 oz) sour cream
¼ cup dark brown sugar
Place grapes in six dessert cups.  Combine sour cream and brown sugar until smooth.  Refrigerate until ready to serve.  Spoon over grapes.  YIELD:  6 Servings

If you are in need of a dip to use at a party, but you or some of your guests are either diabetic or dieting, you will be the “hostess with the mostest” with one of these recipes found on diabeticooking.com.

GARLIC BEAN DIP

4 cloves garlic
1 can (15.5 oz) pinto or black beans, rinsed and drained
¼ cup pimiento-stuffed green olives
4 ½ teaspoons lemon juice
½ teaspoon ground cumin

Place garlic in food processor; process until minced.  Add beans, olives, lemon juice and cumin; process until well blended but not entirely smooth.  Serve with vegetables and crackers.  YIELD:  12 Servings (2 tablespoons each)  Dietary Exchange: ½ Starch

LIGHT AND ZIPPY DIP

1 cup low fat cottage cheese
1/3 cup Heinz Chili Sauce
2 green onions, thinly sliced, including tops
1 teaspoon prepared horseradish
1/8 teaspoon ground red pepper (or ¼ teaspoon black pepper)
Crisp raw vegetables

Combine cottage cheese and chili sauce in food processor or blender.  Process until smooth, scraping sides.  Stir in onions, horseradish and red pepper.  Cover; chill to blend flavors.  Serve with vegetables.  YIELD: 16 Servings (2 tablespoons each) Dietary Exchange: ½ Lean Meat

CURRIED APPLE ONION DIP

1 (24 oz) jar Mott’s Apple Sauce
¼ cup plain low fat yogurt or low fat sour cream
1 envelope (1.2 oz pkg) onion soup mix
1 tablespoon curry powder

In medium bowl, combine apple sauce, yogurt, onion soup mix and curry powder.  Cover; refrigerate 1 hour before serving.  Serve with assorted sliced fresh vegetables.  Store, covered, in refrigerator.  YIELD:  26 Servings (2 tablespoons each)  Dietary Exchange:  Free

Owning a pet can have many benefits, and as there are many animals available as pets. Surely there is a pet that would be perfect for nearly any person, of any age and with any health condition. Pets range from small fish to large dogs, from the standard cat to the exotic serval. The wide variety in pets can offer one the opportunity to have a pet that matches their life style, personality and budget. Before choosing a pet one should research many options that appeal to them, and make an educated choice, making sure that they know the animal's needs and what will be involved with owning the pet.

Pets can be classified in a variety of ways including: cadged, which can include fish, rodents, reptiles, and birds. Some of these include pets that can also be classified as exotic and dangerous such as monitor lizards and a variety of poisonous pets. There are a few pets that are not caged. Mainly the uncaged pets are limited to cats and dogs. However with adequate training, pets such as pigs, miniature horses and various birds can safely and cleanly be allowed to roam free in one's home.

As exotic pets such as sugar gliders and servals have become popular in recent years, many states now require special licensing to own exotic animals. Such licensing is meant to protect the animal from impulse buyers and those who do not know the full scope of owning such an exotic animal. When purchasing an exotic animal it is always best to make sure the state which they live in does not require special licenses, as the person or establishment selling the animal is not required to verify such information before the sale is completed.

Africa is a beautiful continent that is currently being discovered by many people around the world. It can be addressed as North, South, East and West.  Each country in Africa has its own national language and local dialect.  The local languages come from different ethnic groups, and these ethnic groups have their own unique cultures that are different from others.  These cultures range from the way they cook, dress, greet, celebrate occasions, marital rites, funeral rites and the concept of illness.

Foods in Africa are a very important aspect of life. As mentioned above, the kind of food you eat will tell others where you come from and sometimes shows your position in the society.  In some parts of Africa, especially west Africa, most families will serve food and give a lot of the protein part of the meal (meats and fish) to the heads of the family, which are usually the fathers.

One of the favorite foods of people from the greater region of Ghana in west Africa is Kenkey served with fried fish and hot pepper sauce. Kenkey is made from fermented corn, which is molded in balls and boiled for a couple of hours until it's well cooked.  The pepper sauce is made from hot Jamaican pepper, ripe tomatoes, onions and salt mixed together.
 
The fun part of this dish is the fact that you have eat it with your hands. It is one of the great dishes that is not known to many people around the world.

These great appetizers will surely please the crowd.  They are also “good” for you!

CRAB CANAPES

2/3 cup fat-free cream cheese, softened
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
1 package (8 oz) imitation crabmeat or lobster, flaked
1/3 cup chopped red bell pepper
2 green onions with tops, sliced (about  ¼ cup)
64 cucumber slices (about 2 ½ medium cucumbers cut 3/8 in. thick) or melba toast rounds.

Combine cream cheese, lemon juice and hot pepper sauce in medium bowl; mix well.  Stir in crabmeat, bell pepper, and green onions; cover.  Chill until ready to serve.  When ready to serve, spoon 1 ½ teaspoons crab mixture onto each cucumber slice.  Place on serving plate; garnish with parsley, if desired.  YIELD: 16 Servings (4 pcs. each)
Dietary Exchange:  ½ Lean Meat

QUICK AND EASY STUFFED MUSHROOMS

1 slice whole wheat bread
16 large mushrooms
½ cup sliced celery
½ cup onion
1 clove garlic
Nonstick cooking spray
1 teaspoon Worcestershire sauce
½ teaspoon marjoram leaves, crushed
1/8 teaspoon ground red pepper
Dash paprika

Tear bread into pieces; place in food processor.  Process 30 seconds or until crumbs form.  Transfer to small bowl; set aside.  Remove stems from mushrooms; reserve caps.  Place mushroom stems, celery, onion and garlic in food processor.  Process with on/off pulses until vegetables are finely chopped.  Preheat oven to 350 degrees.  

Coat nonstick skillet with cooking spray.  Add mushroom mixture; cook and stir over medium heat 5 minutes or until onion is tender.  Turn into bowl.  Stir in bread crumbs, Worcestershire, marjoram, and ground red pepper.  Fill mushroom caps with mixture, pressing down firmly.  Place filled caps in shallow baking pan about ½ inch apart.  Spray lightly with cooking spray.  Sprinkle with paprika.  Bake 15 minutes or until hot.
YIELD:  8 Servings (2 mushroom caps each)  Dietary Exchange:  1 Vegetable