Spinach Salad with Pears, Pecans and Goat Cheese (From the kitchen of Debbie Edmondson)

Fresh Pears, either green or red make a great choice for this salad. If Strawberries are available, they work just as well. Try melons or apples. Pears are best in the fall. I use what is available. This recipe is from the Flat Belly Diet Cookbook from Prevention Magazine.

1/2 cup pecans

2 T. olive oil

1 T.+ 1 tsp. white wine vinegar

1 T. honey

1/2 tsp. salt

1/2 tsp. freshly ground pepper

3 T. chopped red onion

2 large red or green pears, quartered, cored and cut into thin slices

2 T. golden raisins ( Traditional dark raisins work well too)

1 bag (6 ounces) prewashed baby spinach

3 ounces reduced-fat goat cheese, crumbled

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1) Toast the pecans in a large nonstick skillet over medium heat, stirring often, for 3 to 4 minutes or until lightly browned and fragrant. Tip onto plate and let cool.

2) Whisk the oil, vinegar, honey, salt and pepper in a salad bowl. Stir in the onion, then the pears and raisins. Add the spinach and toss to coat.

3) Divide the salad among 4 plates and top each with the reserved pecans and goat cheese before serving.

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Nutrition Per Serving-311 calories, 6 g protein, 33 g carbohydrates, 20 g fat, 3 g saturated fat, 4 mg cholesterol, 437 mg sodium, 7 g fiber

This recipe makes a serving for 4. Pecans are the MUFA (monounsaturated fat).

Please Note: My sister, Pam Rowe, makes this often. She adds grilled chicken. Just watch the calories. Try to stay within the 400-500 calorie range. A great healthy choice for a summer meal. The meat addition should be no more than 3-4 oz. (About the size of a deck of cards)

Mama's Homemade Vanilla Ice Cream (Annelle Hendley)

Now this recipe brings back fond memories of cold bottoms and sore arms from churning. Oh but the efforts were well worth it. As my brother Clint might say," It's so good, it would make a rabbit slap a bear."

2 cups sugar

4 eggs

-Mix sugar and eggs together.

Add:

3 cans evaporated milk ( I think the cans are about 12 oz. each)

3 cans water

2 T. vanilla extract

-Mix all on slow speed of mixer.

Pour mixture into gallon ice cream churn. Secure lid. Fill outside of canister, between canister and churn, with layers of ice and ice cream salt according to manufacture's directions for churn. Today churns are electric, so this will save your bottoms from the cold and your arms from the soreness from churning. After ice cream completes its freezing, be sure to unplug churn, and cover canister, still in churn, with newspapers and foil. This will keep your ice cream cold until ready to enjoy. This ice cream consistency is very soft. You may freeze any leftovers in your freezer.

***You can add fresh peaches or strawberries to mixture before churning or just wait to serve on top. Oh yes, and when your head hurts from eating this delicious ice cream, have a glass of water nearby. This stops the pain immediately! Now why is that?

Coconut Pineapple Pie

Aunt Sally (Elizabeth Helms) is a wonderful cook and is still actively cooking at age 92. I found this recipe of hers that is delicious.

2- cups sugar

1- stick of butter or oleo(try Smart Balance Butter with Olive Oil)

3- eggs ( I always use Cage Free)

4- Tbsp. self-rising flour

20 oz. can crushed pineapple(Less sugar in its own juice)

1-can angel flaked coconut

1- cup pecans

1-tsp. vanilla extract

Cream sugar and butter. Add eggs, one at a time. Slowly add flour, pineapple, coconut, pecans and vanilla. Pour filling into a deep dish unbaked pie crust in a cold oven. Heat oven to 325 degrees for 1 hour.