Previous Stories Healthy Easter Recipes RED EGGS AND PICKLED BEETS -1 can (1 lb.) sliced or whole beets -1 tbsp. pickling spice -1 c. vinegar -1/2 tsp. of salt -1 tbsp. sugar -4 to 6 hard boiled, peeled eggs Drain the juice from one can of beets into a pan. Boil with pickling spice for a few minutes, until you can smell the strong spices. Add vinegar, sugar and salt. Remove from heat. In a large jar, place the beets and eggs, covering with the juice. Refrigerate overnight before eating. Yield: Serves 4 to 6. PORK ROAST WITH HORSERADISH AND HERBS -2 lb. lean boneless pork rib roast or loin roast, all visible fat removed. -1 tsp. prepared horseradish -1/2 tsp. dried marjoram, crushed -1/2 tsp. dried basil, crushed -1/2 tsp. dried oregano, crushed Preheat oven to 350 degrees F. Place pork roast in a shallow baking pan. Spread horseradish over the surface of the meat. Set aside. In a small bowl, combine remaining ingredients. Sprinkle over roast. Place roast, uncovered, in oven. Cook about 1 hour or until meat thermometer registers 160 degrees F. Let stand 5 minutes. Slice to serve. For a quick vegetable dish, throw in some small red gourmet potatoes and sliced onion in the pan about 1/2 hour before done. QUICK GREEN BEAN CASSEROLE -9 or 10 ounce package frozen no salt added cur green beans -1/2 of a 10 3/4 ounce can (about 1/2 cup) reduced-fat and reduced-sodium condensed cream of mushroom soup -1/4 tsp. dried tarragon, crushed 1 cup crumbled fat-free popcorn or rice cakes Preheat oven to 350 degrees F. In a 1-quart casserole, combine green beans, soup and tarragon. Cover and bake for 30 minutes or until beans are tender and mixture is bubbly. Sprinkle with crumbled popcorn or rice cakes. Continue baking uncovered for 5 more minutes. MARGARITA BARS Crust: -1 pkg Pillsbury Moist Supreme French Vanilla Cake mix -1/3 cup of margarine or butter, melted -2 tbsp. frozen limeade concentrate -1 tbsp. refrigerated or frozen fat-free egg product, thawed Filling: -1 (8 oz) pkg. 1/3-less-fat cream cheese (Neufchatel) -2 cups powdered sugar -3 tbsp. refrigerated or frozen fat-free egg product, thawed -2 tbsp. tequila or frozen limeade concentrate -1 tbsp. frozen limeade concentrate -2 tsps. grated lime peel Glaze: -1/2 cup powdered sugar -1 to 2 tbsp. tequila Heat oven to 350 degrees F. Spray 12x9-inch pan with nonstick cooking spray. In a medium bowl, combine all crust ingredients; mix until crumbly. Reserve 1 cup of mixture for topping; press remaining mixture in bottom of spray-coated pan. bake at 350 degrees F for 10 minutes. Meanwhile, mix all filling ingredients and beat until smooth. Pour over crust in pan. Sprinkle evenly with reserved crust mixture. Bake an additional 17 to 22 minutes or until center is set. Cool 10 minutes. In small bowl combine ingredients for glaze, adding enough tequila for glaze consistency; mix until smooth. Drizzle over top of bars, cool completely and cut into bars. Store in refrigerator. Home | Upcoming Stories | Previous Stories |Survey | About Healthy Living | E-Mail

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