FRESH CRANBERRY SALAD

From Joan Braaten of Annapolis

INGREDIENTS:

	1 lb. fresh cranberries, washed
	3 oranges, zested (reserve), seeded, and sectioned
	4 apples, cored, skin on, cut into chunks
	Orange zest
	2 packets each pink- and blue-packet sweeteners (or your sweetener of choice), to taste
	Cinnamon to taste, optional

DIRECTIONS: Combine all ingredients in a food processor or blender and chop away. You can also add cinnamon to taste. Combined pink- and blue-packet sweeteners taste much sweeter than one or the other alone. Chill and enjoy.  

SHRIMP, GREEN BEAN, AND FETA PASTA SALAD

From Susan Weir of Onancock

INGREDIENTS:

	4 oz. green beans, trimmed and cut into 1-inch pieces
	8 oz. dried rotini or similar pasta
	1 pound medium cooked shrimp, peeled and deveined
	2-4 T chopped dill
	2 T red wine vinegar
	2 T lemon juice
	2 T olive oil
	4 oz. crumbled feta cheese
	Salt and fresh ground pepper, to taste

DIRECTIONS: In a pot of boiling water, cook the green beans until they turn bright green and begin to soften. Transfer the beans to a bowl of ice water to cool immediately. Drain water when completely cool. Cook the pasta to al dente according to package directions. Drain pasta in a colander and rinse with cold water. Drain again until it is free of excess water. Set aside. In a large bowl, combine the cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste. Serve immediately, or cover and refrigerate for up to 2 days. 

SUGAR-FREE PECAN PIE

From Tamera Sprouse of Brookneal

INGREDIENTS:

Crust:

15-oz.-box refrigerated pie crust

Filling:

	3 eggs
	5 t sugar substitute for baking
	1 cup sugar-free pancake syrup
	1⁄3 cup butter, melted
	1 t vanilla
	1⁄4 t nutmeg
	1 1⁄4 cups pecan halves

DIRECTIONS: Heat oven to 350°. Place pie crust in 9-inch glass pie pan as directed on package. In large bowl, mix eggs with sugar substitute. Stir in syrup, melted butter, vanilla and nutmeg. Stir in pecans. Pour into pie crust. Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about two hours. Store in refrigerator.

ROASTED VEGETABLES

From Susan Weir of Onancock

INGREDIENTS:

	3 large onions, divided
	2-3 cloves garlic, coarsely chopped
	1⁄3 cup olive oil, divided
	2-3 large carrots, cut into chunks
	1-2 parsnips, cut into chunks
	Few T of dried or fresh chopped herbs of your choice
	Salt and pepper to taste
	2-3 red peppers, cut into chunks
	1-2 lbs. mushrooms

DIRECTIONS: In large roasting pan, place 2 coarsely chopped onions, drizzle with bit of olive oil, being sure pan is coated. Place in preheated 400° oven and roast until beginning to brown, approximately15-20 min. Add garlic, carrots, parsnips and herbs, drizzle with half or remaining oil, salt and pepper; stir all, return to oven turned down to 350°. Roast about 45 min. Scrape and turn with spatula, add wedges of remaining onion, red pepper and mushrooms, drizzle with remaining oil, season, mix, return to oven for about 30 min. until all veggies browning and tender. Serve hot, warm, or room temp with chunks of feta cheese or goat cheese for added heartiness. Whole small potatoes can be added with carrots if desired. Other veggies like fennel, turnips, green beans, zucchini can be used as well, but zucchini should be added only toward end of roasting. 

GAIL'S CRUSTLESS RICOTTA PIE

From Marcy Alvo of Locust Grove

INGREDIENTS:

	1 pkg. unflavored gelatin
	5 packets artificial sweetener  (Sweet’N Low, Equal work best)
	1 t vanilla
	1⁄3 cup reserved pineapple juice or water
	1 container part skim or fat-free ricotta cheese
	1 egg or the equivalent egg substitute
	1 small can pineapple chunks (reserve juice) or 4 oz. sugar-free strawberry jam

DIRECTIONS: In a saucepan, combine gelatin, sweetener, vanilla and juice/water, and heat to dissolve gelatin. Place ricotta cheese, egg (or substitute) and pineapple (or fruit of your choice) into a blender and blend until smooth. Add dissolved mixture and blend until thoroughly combined. Pour into a pie plate (no need to grease) and refrigerate for four hours until firm. Slice and enjoy with fresh strawberries, or fruit of your choice.