• 1/4 cup plus 2 Tbs. unsalted butter
• 1 cup mushrooms, sliced
• 1/4 cup parsley, chopped
• 1 Tbs. plus 1 tsp. chives, chopped
• 8 large eggs

Melt 2 Tbs. butter in a heavy nonstick skillet over medium high heat. Sauté next 3 ingredients 4-5 minutes or until mushrooms are lightly browned and tender. Remove from heat and transfer to a small bowl. Making 1 omelette at a time, beat 2 eggs in a mixing bowl with salt and pepper to taste. Melt 1 Tbs. butter in a 7 inch or 8 inch nonstick skillet over medium heat. When butter sizzles, quickly pour in eggs and shake skillet with a short back and forth motion. Using a fork, pull back the edge of the cooked egg and tip the skillet to allow liquid egg to run over. Repeat this process. After 15-20 seconds add 3 Tbs. herbed mushrooms to the center of the omelette. Using a spatula or fork, roll 1/3 of the omelette over onto itself, then out onto a plate, making the omelette create a second fold as it falls. The center of the omelette should be moist and runny before this last fold. Repeat process for remaining omelettes.

Per serving: calories 356, fat 30.6g, 77% calories from fat, cholesterol 608mg, protein 17.2g, carbohydrates 2.9g, fiber 0.5g, sugar 1.8g, sodium 171mg, diet points 10.1.

The recommended wines are: Fumé Blanc, Beaujolais, or Chianti.

• 1-1/4 lbs. frozen lima beans, thawed
• 1 tsp. unsalted butter

Place lima beans in a steamer basket over boiling water. Cover saucepan and steam 10-12 minutes or until tender. Drain lima beans and transfer to a serving bowl. Add butter and salt and pepper to taste.

Per serving: calories 157, fat 1.4g, 8% calories from fat, cholesterol 3mg, protein 9.4g, carbohydrates 27.6g, fiber 8.5g, sugar 4.0g, sodium 41mg, diet points 2.1.

• 1/4 cup vegetable shortening, oil or drippings
• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 2 Tbs. sugar, (optional)
• 1 Tbs. baking powder
• 1/2 tsp. salt, (optional)
• 1 cup milk
• 1 egg, beaten

Preheat oven to 425°F. Place vegetable shortening in 10 inch ovenproof skillet, or 8 inch square baking pan. Heat in oven 3 minutes, tilting skillet to coat bottom evenly. Meanwhile, combine dry ingredients. Stir milk and egg until blended. Stir in melted shortening and mix thoroughly. Pour batter into hot skillet. Bake 20-25 minutes, or until wooden pick inserted in center comes out clean.

Per serving: calories 170, fat 6.7g, 35% calories from fat, cholesterol 22mg, protein 3.7g, carbohydrates 23.9g, fiber 1.4g, sugar 3.9g, sodium 50mg, diet points 4.2.

• 1 whole pineapple
• 1 papaya, peeled, seeded, cut into chunks
• 1/4 lb. seedless grapes
• 1 apple, peeled cored and cut into chunks
• 1/4 cup pecan halves
• 1 banana, sliced
• 1/4 cup lime juice
• 1 lime, quartered, as garnish

Cut pineapple lengthwise into quarters. Cut away and discard core. Remove pineapple flesh by carefully cutting between it and outer skin of pineapple to use the shell for a salad bowl. Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl. Gently toss and chill if desired. Serve fruit salad in a pineapple shell topped with lime garnish.

Per serving: calories 299, fat 6.7g, 18% calories from fat, cholesterol 0mg, protein 3.1g, carbohydrates 65.5g, fiber 8.4g, sugar 50.8g, sodium 7mg, diet points 5.4.