• vegetable oil
• 1 lb. medium mushrooms, stems removed and reserved, tops brushed clean
• 1/4 cup unsalted butter
• 1/4 cup scallions, minced
• 2 cloves garlic, crushed
• 1/4 cup breadcrumbs, plus extra
• 1 tsp. dry sherry
• 1/4 lb. canned deviled ham
• 1/8 tsp. cayenne pepper
• 1 egg, lightly beaten with 1 tsp. water

Heat oil in an electric deep fryer to 375°F. Finely chop mushroom stems to make 1/4 cup. Melt butter in a heavy saucepan over medium heat. Sauté scallions and garlic 4-5 minutes until soft. Stir in chopped mushroom stems and sauté another minute. Remove from heat and stir in next 4 ingredients. Fill mushroom caps just to the top. Do not overfill. Dip stuffed mushrooms into egg mixture and then roll in breadcrumbs. Place 3 or 4 mushrooms in hot oil and deep fry 2-3 minutes, turning once, until golden brown. Transfer cooked mushrooms to absorbent paper to drain. Keep warm. Repeat process until all mushrooms are cooked.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 208, fat 19.7g, 85% calories from fat, cholesterol 34mg, protein 2.1g, carbohydrates 5.9g, fiber 1.7g, sugar 0.6g, sodium 118mg, diet points 6.0.

• 1/4 cup fresh cilantro, chopped
• 3 Tbs. fresh ginger, chopped
• 2 cloves garlic, finely chopped
• 2 jalapeño peppers, seeded and chopped
• 3 Tbs. lime juice
• 1 Tbs. olive oil
• 1/4 tsp. turmeric
• 4 salmon fillets, about 6 ounces each

Combine first 4 ingredients in a blender or food processor. Process until smooth, adding a little water if necessary. Add next 3 ingredients and mix thoroughly. Transfer mixture to a shallow dish. Add fish fillets and toss to coat well. Cover and marinate 10 minutes in the refrigerator. Spread enough marinade to cover bottom of a large, heavy nonstick skillet. Add fish fillets to skillet. Spread remaining marinade over fish fillets. Cover skillet tightly and cook over medium low heat 15 minutes until fish is opaque throughout.

Per serving: calories 425, fat 14.5g, 32% calories from fat, cholesterol 165mg, protein 64.4g, carbohydrates 6.4g, fiber 0.9g, sugar 3.0g, sodium 217mg, diet points 10.0.

The recommended wines are: Gewürztraminer or Riesling.

• 1-1/4 lbs. frozen chopped spinach, thawed and thoroughly drained
• 1 onion, chopped
• 6 eggs, beaten
• 3/4 cup unsalted butter, melted
• 2 cups packaged seasoned stuffing mix
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. thyme
• 2 tsp. garlic salt

Preheat oven to 350°F. Combine all ingredients and pepper to taste in a bowl. Shape into small balls and transfer to baking sheets. Bake 25-30 minutes until cooked through.

This recipe serves 15 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 15 only.

Per serving: calories 182, fat 14.1g, 68% calories from fat, cholesterol 102mg, protein 5.5g, carbohydrates 9.3g, fiber 2.3g, sugar 1.5g, sodium 320mg, diet points 4.8.

• 2/3 cup chicken stock
• 1-1/2 cups water
• 3/4 tsp. salt (optional)
• 2/3 cup polenta or coarse cornmeal
• 2 Tbs. unsalted butter
• 1/3 cup grated Parmesan cheese

Preheat oven to 375°F. Combine stock, water and salt in a heavy saucepan. Bring to a boil. Stir in polenta. Reduce heat to medium low. Continue to simmer, stirring frequently 20 minutes or until mixture is smooth and polenta pulls away from sides of saucepan. Remove from heat. Stir in half the butter and Parmesan cheese. Transfer polenta to a shallow baking dish and spread to a thickness of 1/2 inch. Cool 10-15 minutes. Melt remaining butter. Drizzle over polenta and sprinkle with additional Parmesan cheese. Bake 15 minutes or until golden.

Per serving: calories 169, fat 8.2g, 44% calories from fat, cholesterol 20mg, protein 5.4g, carbohydrates 18.3g, fiber 1.7g, sugar 0.3g, sodium 247mg, diet points 4.2.

• 1 cup pineapple chunks
• 2 bananas, cut into 1 inch slices
• 2 oranges, peeled, white pith cut away and thinly sliced
• 1 cup red seedless grapes
• 1/2 cup plain yogurt
• 3 Tbs. honey
• 4 sponge cake shells

Combine all ingredients, except cake, in a mixing bowl and mix thoroughly. Chill 15-20 minutes before serving over cake shells.

Per serving: calories 336, fat 2.9g, 7% calories from fat, cholesterol 43mg, protein 5.2g, carbohydrates 77.9g, fiber 4.8g, sugar 63.8g, sodium 110mg, diet points 6.5.