• 1 tsp. olive oil
• 1-1/2 lbs. beef rump roast
• 3/4 cup beef stock
• 1 cup onion, chopped
• 1/2 cup canned chopped tomatoes
• 1/4 cup carrot, diced
• 1/4 cup celery, diced
• 1/4 cup turnip, peeled and diced
• 2 Tbs. parsley, chopped
• 1/4 tsp. thyme
• 1 bay leaf
• 1-1/4 lbs. red potatoes, scrubbed

Heat oil in a heavy non-reactive flameproof casserole over medium high heat. Sauté roast 2-3 minutes until browned on all sides. Add remaining ingredients, except potatoes. Bring mixture to a boil. Cover pan, reduce heat to very low and simmer 2 hours or until roast is almost tender. Add potatoes. Cover pan and simmer another 30 minutes or until potatoes and roast are tender. Transfer roast and potatoes to a platter and keep warm. Increase heat to medium high and boil stock mixture 7-8 minutes or until mixture is reduced by one third. Discard bay leaf. Slice roast and serve with sauce and potatoes.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 384, fat 18.1g, 42% calories from fat, cholesterol 109mg, protein 36.3g, carbohydrates 20.8g, fiber 2.9g, sugar 4.3g, sodium 196mg, diet points 9.1.

The recommended wines are: Zinfandel, Cabernet Sauvignon, or Burgundy.

• 1 bunch spinach, washed and torn into pieces
• 6 ounces mandarin oranges
• 1/2 cup fat-free poppy seed dressing
• 2 Tbs. walnuts* (optional), chopped
• 1/2 cup jicama, peeled and shredded

Put spinach in a serving bowl, add remaining ingredients and mix.

Per serving: calories 53, fat 0.5g, 8% calories from fat, cholesterol 0mg, protein 2.9g, carbohydrates 11.1g, fiber 4.0g, sugar 6.5g, sodium 358mg, diet points 0.8.

* This ingredient not included in nutritional information.

• 9 ounces fresh spinach ravioli
• 2 cups pasta sauce, hot
• 1/4 cup parsley, chopped
• 1/4 tsp. freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Cook ravioli in a large pan of boiling water 6-7 minutes, or until just cooked through. Drain well and toss with remaining ingredients.

Per serving: calories 298, fat 8.7g, 27% calories from fat, cholesterol 27mg, protein 13.2g, carbohydrates 39.9g, fiber 2.9g, sugar 1.8g, sodium 783mg, diet points 6.6.

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

• 6 lbs. Granny Smith apples, each peeled, cored and cut into 16 wedges
• 1/2 cup quick cooking tapioca
• 2 Tbs. lemon juice
• 2 tsp. cinnamon
• 1-1/3 cups sugar
• 2-1/4 cups all purpose flour
• 1 tsp. salt (necessary)
• 3/4 cup butter flavor shortening
• 1/4 cup plus 2 Tbs. iced water

Combine apple slices, tapioca and lemon juice in a 9x13 inch glass baking dish. Stir in cinnamon, 1-1/4 cups sugar and a dash of salt. Let stand 15 minutes to soften tapioca, stirring occasionally. Meanwhile, mix flour and salt in another bowl. Cut in shortening until it resembles coarse crumbs. Stir in ice water lightly with a fork until dough just holds together. Preheat oven to 375°F. Shape dough into a 5x7 inch rectangle. Place on a lightly floured work surface and roll out to about 10x14 inch using a floured rolling pin. Place dough over apples. Trim edge,leaving at least 1 inch overhang. Fold overhang under and make a fluted edge. Cut 3 slits in crust. Brush top of crust with water and sprinkle with remaining sugar. Bake 55 minutes or until bubbly and crust is golden. Cool on wire rack.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 327, fat 10.4g, 28% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 59.6g, fiber 5.2g, sugar 37.4g, sodium 38mg, diet points 6.9.