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INGREDIENTS

1. 1lbcream cheese
2. 1/4lbimitation crabmeat
3. 10teaspoonssugar
4. 3teaspoonsgarlic powder
5. 3teaspoonsonion powder
6. 2teaspoonssalt
7. 2teaspoonscooking wine
8. 1cupeggs, beaten
9. 4-6egg roll wraps
10. 8cupsoil, for cooking

DIRECTIONS

1. 1. Chop crab meat.
2. 2. Mix cream cheese, crab, sugar, garlic powder, salt andcooking wine well.
3. 3. Cut eggrolls into 1/4 size about 3 1/2 in x 3 1/2 inches.
4. 4. Put a spoonfull of cream cheese mixture into the center of the eggroll skin.
5. 5. Spread the beaten egg around the edges of the eggroll skin.
6. 6. Fold over the skins to form a triangle shape and pinch the ends together.
7. 7. Heat 8 cups of oil to 360 degrees.
8. 8. Deep fry the angels for 3-6 min or untill golden brown.
9. (Any left over mixture will keep in the refrigerator for about a week.).

INGREDIENTS

1. 3bananas
2. 2eggs
3. 1/4cupmolasses
4. 2teaspoonsvanilla extract
5. 3/4cupcorn syrup
6. 1/4cupsugar
7. 1/4teaspoonnutmeg
8. 1/4teaspooncinnamon
9. 1cupwhole wheat flour
10. 1cupwhite flour, unbleached
11. 1/2cupcocoa
12. 1/2cupwheat bran
13. 3teaspoonsbaking powder
14. 1/4teaspoonsalt

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Combine wet ingredients and spices.
3. Sift together dry ingredients.
4. Combine wet and dry ingredients until smooth.
5. Pour into a greased 8×8 inch glass baking pan.
6. Bake for 30 minutes or until toothpick inserted comes clean.

INGREDIENTS

1. For Steaks

2. 2(6-8 ounce)filet mignon steaks, trimmed of fat(about an inch thick,)
3. 2teaspoonsMcCormick’s Montreal Brand steak seasoning
4. 1tablespooncanola oilor vegetable oil
5. 1tablespoonbutteror margarine

6. For mushrooms

7. 2largeportabella mushrooms, cleaned, stems removed and gills carefully scraped out
8. 2ouncescream cheese, softened
9. 4ouncesmonterey jack pepper cheese, shredded(pepperjack)
10. 1/8cupplain breadcrumbs
11. 1scallion, chopped finely
12. 3pieces crisply friedbacon, broken into pieces(alternately you can use 1-2 Tbsp. Real Bacon Bits)

DIRECTIONS

1. Preheat oven to 350°F.
2. Season both sides of filets with steak seasoning, pressing in so it’ll adhere, and let filets come to room temperature (up to 30 minutes prior to cooking).
3. SCHROOMS: Combine cheeses, breadcrumbs and scallions and mix well.
4. Place mushrooms on foil-lined baking sheet.Fill with the above mixture and top each with bacon.
5. Bake for 20-25 minutes.
6. STEAKS:While mushrooms are cooking, heat oil and butter in large skillet over medium-high to high heat. When hot, add steaks.
7. For medium-rare steaks, fry first side for 4 minutes, lower heat slightly and turn over, cooking for an additional 5 minutes.Adjust time according to desired doneness.
8. CAP THE COW: Move steaks to plates and top with “beret” schroomage.Consider donning a smoking jacket and carrying a painter’s brushand palette to the table for effect.These are VERY rich, so, yeah… do something to work off the calories when you’re done.

INGREDIENTS

1. 1dasholive oil flavored cooking spray(1 spritz-enough to coat pan and fish)
2. 1/2cupItalian seasoned breadcrumbs
3. 1 1/4lbscod fish fillets(about 4 5 oz. pieces)
4. 1/4cupDijon mustard
5. 4mediummixed-grain hamburger buns
6. 8lettuce leaves
7. 1smalltomato, sliced

DIRECTIONS

1. Preheat oven to 400 degrees.
2. Coat large baking sheet with olive oil cooking spray.
3. Place breadcrumbs in shallow dish.Coat both sides of each cod fillet with mustard andt hen turn fish into breadcrumbs to coat.
4. Arrange fillets on baking sheet and spray surface with coking spray.
5. Bake until fish is fork-tender and coating is golden brown, about 20 minutes.
6. Place fish on rolls and top wach with 2 lettuce leaves and 1/4 of sliced tomato.