Ingredients:
1 (14 1/2-ounce) can chicken broth
1 (10-ounce) package frozen chopped broccoli
1 cup fat free skim milk

2 tablespoons all-purpose flour
6 ounces (1 1/2 cups) Cheese, cubed 1/2-inch

How to Prepare:
Place chicken broth and broccoli in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 10 minutes). Reduce heat to medium. Cook until broccoli is tender (6 to 8 minutes).

Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Reduce heat to low. Stir in cheese until melted (3 to 4 minutes).

Ingredients:
3 pounds russet potatoes, peeled and cut into 3/4-inch-thick slices
1 1/2 cups chicken broth

Upper thigh half (3 to 3 1/2 pounds) of 1 leg of lamb, trimmed of fat
Seasoning Paste (recipe follows)
Salt and freshly ground pepper

How to Prepare:
Arrange potatoes over bottom of a 15 x 12-inch roasting pan; pour broth into pan, then set lamb on potatoes. Roast in a 205*C oven for 45 minutes.
Meanwhile make Seasoning Paste.

Spread paste evenly over lamb and potatoes. Continue to roast until crust on meat is well browned and a meat thermometer inserted in thickest part of lamb at bone register 60*C for medium-rare, about 25 more minutes. Transfer lamb and potatoes to a platter; pour any pan juices over all.

To serve, slice lamb across the grain; season lamb and potatoes to taste with salt and pepper.

Ingredients:
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1/2 medium jalapeño pepper, finely chopped (2 teaspoons)
1 tablespoon grated gingerroot

2 cloves garlic, finely chopped
1 teaspoon grated orange peel
!/4 teaspoon ground black pepper
4 ounces dried rice noodles or rice sticks
4 cups torn fresh spinach
3/4 cup dried tart cherries
1/3 cup chopped fresh mint leaves (or other fresh herbs)
2 medium carrots, shredded
1 medium cucumber, seeded and cut into 1 1/2-inch slivers
1/3 cup unsalted dry roasted peanuts

How to Prepare:
For the dressing, stir together orange juice, vinegar, jalapeño pepper, gingerroot, garlic, orange peel and black pepper. Set aside.

Cook rice noodles or rice sticks in a large pot of boiling water for 2 to 6 minutes or until tender. Drain. Immediately rinse with cold water. Drain. Fluff with a fork. Use kitchen scissors to cut up. Rinse again with cold water. Drain and fluff with a fork.

Toss together drained noodles, spinach, dried cherries, mint, carrots and cucumber. Drizzle with dressing. Toss to coat all ingredients with dressing. Sprinkle with peanuts. Serve immediately.

Ingredients:
1 quart apple cider
3/4 cup orange juice
1/4 cup maraschino cherry juice

1 (3-inch) stick cinnamon
1 (1/2 x 3-inches) strip orange peel
3 whole cloves
3 whole allspice
16 maraschino cherries
8 orange slice halves

How to Prepare:
Put apple cider, orange juice, maraschino cherry juice, cinnamon sticks, orange peel, cloves and allspice in a large saucepan; bring to a boil. Reduce heat; simmer 15 minutes. Strain out cinnamon sticks, orange peel, cloves and allspice.

Place 2 maraschino cherries and 1 orange slice half in each of six mugs. Pour about 2/3 cup spiced cider over cherries. Serve warm.

Ingredients:
1 pastry for single-crust pie
5 cups peeled and thinly sliced tart green apples
1 cup Butterscotch Flavored Morsels
3/4 cup all-purpose flour

1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup chilled butter or margarine
1 container vanilla ice cream

How to Prepare:
Preheat oven to 190°C.

Line 9-inch tart pan with removable bottom with pastry; trim away excess pastry. Arrange apples in pastry shell; sprinkle morsels over apples. Combine flour, sugar and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle mixture over filling.

Bake for 40 to 45 minutes or until apples are tender when pierced with a sharp knife. Remove side of tart pan. Serve warm with ice cream.