4 md Turnips (1 lb), peeled and coarsely grated

2 Boiling potatoes (1/2 lb), peeled and coarsely grated

1 tb Snipped fresh dill

1/4 ts Freshly grated nutmeg

Salt

Freshly ground white pepper

1/2 c Heavy cream OR low-fat milk OR low-fat yogurt

1/2 c Chicken stock

1/2 c Fresh bread crumbs

1/2 c Freshly grated Gruyere, Swiss or Jarlsberg cheese

In a heavy skillet, melt butter over moderately low heat. When foam subsides, add turnips and ptatoes and cook, stirring occasionally, 10 minutes. Add dill, nutmeg, salt and pepper to taste and mix well. Heat briefly. Butter a 15-by-2 1/2-inch oval gratin dish. Transfer turnip mixture to gratin dish and smooth surface with a spatula. (Gratin can be prepared 24 hours ahead to this point and refrigerated.) In a small bowl, whisk together heavy cream and stock, and pour it over turnip mixture in gratin dish. Sprinkle top with bread crumbs and Gruyere cheese. Bake in a preheated 425F oven 20 to 25 minutes, or until top is golden. Serve from gratin dish. Note: If yogurt or low-fat milk are used, bake 5 minutes longer.

4 Sweet crepes

4 Scoops frozen creole cream

Cheese OR vanilla ice cream

PRALINE SAUCE
1/4 c Unsalted butter

1/2 c Powdered sugar

2 tb Dark corn syrup

1/4 c Dark rum

1/2 c Chopped pecans

Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* NOTE: line stating “4 x scoops frozen Creole cream” should read, “4 scoops Frozen Creole Cream Cheese, OR rich vanilla ice cream.” Prepare Praline Sauce. Working quickly, fill each crepe with a scoop of frozen Creole cream cheese of ice cream. Place 1 filled crepe, seam-side down, on each serving plate. Drizzle sauce over crepes, serve at once. Makes 4 servings. TO PREPARE PRALINE SAUCE, melt butter or margarine in a heavy 2-quart saucepan over medium heat. Add remaining ingredients; stir until blended. Cook, stirring often, until sauce is thick and syrupy, about 7 minutes. Set aside.

1 tb Butter, melted

2 pk (8oz) softened cream cheese

1/4 c Sugar

1/4 c Firmly packed brown sugar

1/2 ts Ts vanilla

1 c Whipping cream, whipped

Toasted pecan pieces for Garnish coat pecans with butter; bake on a baking sheet at 350F. about 5 minutes until toasted. Chop finely; set aside. Beat cream cheese; beat in sugars and vanilla. Stir in pecans. Fold whipped cream into pecans; stir into serving dishes. Garnis with toasted pecan pieces. Southern Living

1/2 c Finely chopped red bell pepper

2 tb Oil

8 1/2 oz Can Green Giant Cream Style Sweet Corn

3 tb Water

1 Egg

4 oz Monterey Jack Cheese with Jalapeno Peppers, cut into 24 equal pieces

1 tb Butter, melted

Grease 13 x 9″ pan. In large bowl, combine flour mixture with yeast from foil packet; mix well. In small saucepan over medium-low heat, cook bell pepper in oil until tender. Stir in corn and water; heat to 120 to 130 degrees. Stir hot corn mixture and egg into flour mixture until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide dough into 24 pieces. Shape each piece of dough around 1 piece of cheese, pulling dough under and sealing edges to make a smooth top. Place, seam side down, in greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 30 minutes. Heat oven to 375 degrees. Uncover dough. Bake for 25 to 30 minutes or until golden brown. Brush with butter; remove from pan.