Spray 9-inch pie plate with non-stick cooking spray. Spread salsa on bottom of plate. Chop artichoke hearts and mushrooms in food processor; add to pie plate. Whisk remaining ingredients together and pour over mixture. Top with parsley and more cheese if desired. Bake at 350 degrees for 30 to 40 minutes or until set.

Extend depth of 5 cup souffle dish by securing 4 inch band of double thickness aluminum foil around top. Pour 2/3 of reserved apricot syrup in blender; sprinkle in gelatin. Heat remaining apricot syrup to boiling point. Pour into blender and blend on low until gelatin dissolves (about 1/2 minute).

Mix all ingredients and bake in a greased casserole or souffle dish for 30-60 minutes, according to how deep the dish is; at 350 degrees. It is done when has a Jello “molded” look. Remove from oven and top with miniature marshmallows. Return to oven until browned.

Generously butter 9 x 13-inch baking dish. Arrange bread cubes in dish and sprinkle with cheese. Beat together next 5 ingredients with pepper to taste and pour evenly over cheese and bread. Sprinkle with bacon, mushrooms and tomato. Cover and chill overnight. Preheat oven to 325 degrees. Bake casserole uncovered until set, about 1 hour (tent with foil if top begins to over-brown).

Saute apples in butter until tender. Combine yogurt and egg yolks. Add whole wheat flour, lemon rind, lemon juice and honey. Add this mixture to the apples and cook over low heat until thickened, stirring constantly. Add almonds.

Preheat oven to 400 F. Wash squash. Cut squash in half and scoop out seeds. Place squash halves skin side up in 1/2 inch (1.25 cm) water in a baking dish and bake for 30 minutes. Remove from oven. Using tongs turn squash halves over. Put 1 tbs butter in each half. Bake again for 30 minutes or until flesh is tender.

Servings: 6 Ingredients: 1/2 cup superfine sugar 6 amaretto or almond cookies-coarsely crushed 6 tablespoons Amaretto liqueur 4 eggs, separated 1 egg white 2 tablespoons all-purpose flour 1 cup milk 1 pinch cream of tartar (if needed) confectioners’ sugar, for dusting Preheat the oven to 400F. Butter a 6-cup souffle dish and sprinkle with a [...]

Combine tapioca, sugar, salt and milk in top of double boiler. Place over rapidly boiling water, bring to scalding point (allow 3 to 5 minutes), and cook 5 minutes, stirring frequently. Add butter, spices, lemon juice, and apple. Cool slightly while beating eggs.

Coat 8 (6 ounce) souffle’ dishes or custard cups with vegetable cooking spray. Sprinkle each with 1/4 teaspoon sugar and set aside. Combine brown sugar and flour in a saucepan and stir well. Gradually, add milk and egg yolks, stirring with a wire whisk until well blended. Bring to a boil over medium heat and cook 2 minutes, stirring constantly. Remove from heat. Stir in amaretto. Pour into a large bowl, cover with plastic wrap and let cool.

Preheat oven to 375 degrees. Butter or spray a 9 x 13-inch baking dish with non-stick cooking spray. Mix flour and baking powder. Add eggs and butter, blend well. Blend in remaining ingredients. Put mixture in prepared dish and bake 35 to 40 minutes or until set and lightly browned on top. Cut into squares and serve hot.