2 teaspoons all purpose flour
1/8 teaspoon dried whole thyme
1/8 teaspoon pepper
1 4 ounce carton thawed frozen egg substitute
1/4 cup roasted red bell peppers, chopped
1 14 ounce can artichoke hearts, drained and chopped
1 6 ounce can crabmeat, drained
Vegetable cooking spray
32 (3-1/4 x 3-inch) wonton wrappers
3 tablespoons grated Parmesan cheese
2 tablespoons freeze-dried chives
1 tablespoon margarine, melted

Combine first four ingredients in a bowl; stir well. Add chopped bell peppers, artichokes and crabmeat; stir well. Coat 32 miniature muffin cups with cooking spray. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above the edges of cups. Spoon crabmeat mixture evenly into wonton wrapper cups; sprinkle with cheese and chives. Brush edges of wonton wrappers with melted margarine. Bake at 350 for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned. Makes 32 appetizers. (Each serving: calories 35; fat 0.7 grams)

2 pounds chicken
2 tablespoons shortening
1 can tomato soup
1/4 cup water
1 tablespoon vinegar
2 large cloves garlic
1 teaspoon oregano
1/4 teaspoon salt
1/2 green pepper
1/2 cup sliced onion

Brown chicken. Add remaining ingredients. Cover and cook for 45 minutes. Serve with spaghetti. Makes 4-6 servings.

1 lb. ground beef, browned and drained
1 can (7 oz.) whole kernel corn, drained
1 can (15 oz.) tomato sauce
1 cup Pace Picante Sauce
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1 16 oz. carton low-fat cottage cheese
2 eggs, slightly beaten
1/4 cup grated Parmesan cheese
1 teaspoon oregano leaves, crushed
1/2 teaspoon garlic salt
12 corn tortillas
1 cup (4 oz.) shredded cheddar cheese

Combine first six ingredients in large skillet. Simmer 5 minutes, stirring frequently. Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt; mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13 x 9 inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese. Top with remaining meat mixture. Bake in preheated 375 F oven about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with cheddar cheese. Let stand 10 minutes before serving with additional picante sauce. Serves 8.

1-1/2 pounds ground beef
1-1/2 teaspoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
teaspoon salt
1 teaspoon pepper
1 can (16 oz.) tomatoes, chopped
10 to 12 corn tortillas
2 cups small curd cottage cheese, drained
1 cup grated Monterey Jack cheese with peppers
1/2 cup grated cheddar cheese
2 cups shredded lettuce
1/2 cup chopped tomatoes
3 green onions, chopped
1/4 cup sliced black olives
Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper, tomatoes; heat through. Cover bottom and sides of a 13-inch x 9-inch x 2-inch baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350 F for 30 minutes. Remove from oven, sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. Yield: 6-8 servings.

6 ounces mushrooms
1/2 cup minced onion
1/4 cup butter or margarine
4 cups fresh bread crumbs
1/4 teaspoon powdered thyme
2-1/2 pounds ground chuck
2 eggs, slightly beaten
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/3 cup catsup
1/3 cup beef broth (or water, or mushroom liquid)
1/4 cup minced parsley

Sauté mushrooms and onion in butter until onion is transparent. Combine with fresh, soft bread crumbs, thyme, parsley. Lightly mix together the meat, eggs, salt, pepper, catsup and broth. Pack half of the meat mixture into a loaf pan. Pack stuffing on top, then remainder of meat. Bake at 375 for 1 hour and 15 minutes. Let stand 15 minutes. Drain juices. Turn out onto serving plate. Makes 8 servings.

2 tablespoons oil
8 chicken thighs
1 tablespoon cider vinegar
1 clove garlic, minced
1 bay leaf
1/4 cup soy sauce

In a 10-inch skillet, heat the oil and add the chicken, skin side down, the vinegar, garlic and bay leaf. Cook over moderate heat until brown, about 20 minutes. Turn the chicken and add the soy sauce; simmer until tender and brown, about 20 minutes longer. Remove the chicken and keep hot in a low oven. Pour liquid in skillet into a small container and skim off as much fat as you can; heat the remaining sauce, if necessary, and pour over chicken. From The Washington Post.