SSESSSSSE8S © Recipes Of The Month “ SRERSIES ERS Low-carb Pumpkin Cheesecake Asparagus Casserole This as Jus casserole recipe is easy to make with a homemade white | and avon ss : ee ee ave ee area 414 cup heavy cream 11/2 pounds asparagus spears x ‘Sweetener equivalent to 3/4 cup sugar 4 cup siced mushrooms 41/2. cup pumpkin puree as 4 tablespoons butter pumpkin pie spice, to taste Sec | islopoe fur pinch salt teaspoon sat 4 package Wise Choice Easy Cheesecake Mix 2-cups milk a 4 teaspoon Worcestershire sauce Prehieat oven to 500°F. Grease one 8-9" or two 6" pie or 412 cup buttered bread crumbs or crushed potato chips cake pans. Mix room temperature cream cheese with ‘water until smooth. Add heavy cream, sweetener, Cook asparagus just until tender; place in a shallow greased pumpkin puree, and flavorings. Stir in contents of pouch baking dish. ina large saucepan, saute mushrooms in butter until dissolved. Immediately pour into baking pan and blend in flour and salt. Gradually add mil, stiring constantly; place in oven. Reduce heat to 250°F. Bake 30-40 minutes ‘add Worcestershire sauce. Continue to cook, stirring constantly, until set. Coo! 30 minutes in oven with door open. Then until thickened. Top asparagus with the hard cooked egg slices. cool another 30 minutes on counter before refrigerating. Pour sauce over all. Top with buttered bread crumbs or crushed Store in refrigerator, covered. Serves 8 potato chips. Bake at 375° for 20 minutes. Serves 6. Nutritional information; 250 calves; 29 fat; 79 car (of which Nut Info: 263.7 Calis; 17.29 Fat (67.3% clas rom fat 889 Proton 4g ber) 6g protan. “Based on nocalorie sweetener 22.64 Cabohyrae; 31mg Cholesterol: 588mg Sodium, Exch 1 Grain (Storch); 4 Vegetable 3 Fat. Beef Tenderloin with Mushrooms & Onions ‘med. sweet orion thinly sliced 2cups beef broth ‘tsp, seasoned salt med. doves gatic, minced 314 cup red wine 3 sices bacon, diced + cup thinly sliced mushrooms 2 tsp. tomato paste 3 tbsp. butter ‘12's. sat 2ibs. beef tenderoin roast, immed 1 tbsp all purpose flour “2p, leon pepper 4 Isp died thyme Proheat oven to 375 degrees and line a baking sheet with fl then spray with nonstick cooking spray. Toss onions, garlic and mushrooms, with ol to coat. Season with salt and pepper. Arrange on prepared pan and roast unti tender, string occasionally, about 30 minutes. Ina large saucepan, combine beef broth and wine. Bring to a boil and cook over high heat until volume is reduced by half, about 30 minutes. ‘Whisk in tomato paste and set aside. Pat beef dry then sprinkle with thyme and seasoning salt. In a large roasting pan, set over medium heat, saute bacon untl crisp, then transfer bacon to paper towels. Add beef to pan and brown on all sides over medium high heat, about 7 minutes, Place pan in oven and roast beef 25-30 minutes for medium rare or uni desired doneness. Transfer beef to patter and tent vith fi. Spoon ft off pan drippings in roasting pan. Place pan over medium high heat on stove top. Add broth mixture, bring to boil, then. stirto scrape up any browned bits. Mix buter and flour in small bow! to form a smooth paste, whisk into broth mixture, and simmer unt sauce thickens. Stirin roasted onion mixture and reserved bacon. Serve roast thinly sliced with sauce. Serves 6 - 8. Nut. Info: 307.6 Calories; 1509 Fat (47.0% calories from fat; 32.89 Protein; § 3g Cerbotydrate; 83mg Cholesterol; 823mg Sodium. Exch. 4 % Loan Meat; % Vegetable; 1 Fat. Baked Ginger Pears 4 ripe Conference pears 2 knobs of stem ginger in syrup 2 tbsp soft brown sugar” grated rind of half a lemon Alovely, frity dessert making the most of ripe pears. Heat oven fo 180°C/160°C. Peel and halve the pears, Place them in a baking dish with M the ginger, syrup, sugar, rind, cinnamon and juice. Cover with fol. Bake for 30 minutes. pinche area amespon Serve with the créme fraiche. Serves 4 S.ounces applejuice Nut Info: 192:3 Calories; 5/tg Fat (22.4% calres rom fa) 1 3g Protein; 38.79 Carbohysrate; 13mg 4 tsp hall-fat creme fraiche Cholestor1img Sodium. Exch. 2 Fut 1 Ft; Other Carohyeraes Page7