• 2 cups dry breadcrumbs
• 1 cup Jonathan apples, chopped
• 1/3 cup raisins
• 1/3 cup celery, chopped
• 1/3 cup onion, chopped
• 3/4 tsp. poultry seasoning
• 1/3 cup beef stock
• 3/4 tsp. vegetable oil
• 4 pork shoulder blade steaks
• 2 tart red apples, cored and halved
• 1/4 tsp. cinnamon
• 2 tsp. sugar

Preheat oven to 350°F. To prepare apple stuffing, combine first 7 ingredients and salt and pepper to taste in a bowl. Heat oil in a heavy nonstick skillet over medium heat. Sauté steaks 2-3 minutes per side, or until browned. Season with salt and pepper and transfer to a shallow baking pan. Cover each steak with a layer of apple stuffing. Top each with an apple half, cut side up. Sprinkle apple with cinnamon and sugar. Cover pan tightly with foil. Bake 1 hour.

Per serving: calories 775, fat 40.7g, 47% calories from fat, cholesterol 109mg, protein 31.7g, carbohydrates 71.1g, fiber 5.3g, sugar 28.2g, sodium 624mg, diet points 18.3.

The recommended wines are: Pinot Blanc, Burgundy, or Chardonnay.

• 1 cup vegetable or chicken stock
• 1 cup water
• 1 cup long grain rice
• 1-1/2 cups frozen peas, thawed
• 1 tsp. unsalted butter

Combine stock and water in a saucepan over medium-high heat. Stir in rice, and salt and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 15 minutes. Add peas to rice without stirring. Cover and simmer 5 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes. Add butter and fluff with a fork.

Per serving: calories 227, fat 1.6g, 6% calories from fat, cholesterol 3mg, protein 6.5g, carbohydrates 45.9g, fiber 3.9g, sugar 3.6g, sodium 125mg, diet points 4.4.

• 1 envelope unflavored gelatin
• 1 cup sugar
• 1/8 tsp. salt
• 4 large eggs, separated, at room temperature
• 2/3 cup sour cream
• 1/2 cup fresh lemon juice
• 1 Tbs. lemon zest
• 1 9 inch graham cracker pie crust
• 1 cup heavy cream
• 2 Tbs. powdered sugar
• 1 tsp. vanilla extract

Combine gelatin, 1/2 cup sugar and salt in a medium saucepan. Whisk in egg yolks, sour cream and lemon juice. Let stand 3 minutes. Cook over medium heat, stirring constantly, 6-8 minutes until gelatin is completely dissolved and mixture is thick enough to coat back of a spoon. Remove from heat and stir in lemon zest. Refrigerate 30-40 minutes, stirring occasionally, until partially set. Meanwhile, using a clean bowl and beaters, beat egg whites using an electric mixer on medium speed, to soft peaks. Gradually beat in remaining 1/2 cup sugar until stiff peaks form. Using a rubber spatula, fold beaten whites into partially set lemon mixture until blended. Turn filling into crust. Cover loosely and refrigerate overnight until filling is set. Using chilled bowl and beaters, beat remaining ingredients with an electric mixer until almost stiff. Spread whipped cream over chilled pie and serve.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 453, fat 25.8g, 50% calories from fat, cholesterol 190mg, protein 7.4g, carbohydrates 49.9g, fiber 0.6g, sugar 43.6g, sodium 245mg, diet points 11.6.