Came back from a mini vacation and found this diatribe on cauliflower- my
goodness. thinking more than the cauliflower got roasted ! ( grin )

Apple cake recipe posted by Susan is one I am familiar with.

Sharing this 2nd dessert recipe below for those who may consider it.
Just reading messages from this group, some may want to try and improvise
this one.

A friend gave this me and I admit I never tried it because I don't use the
Dzerta whipped topping and cannot see why whipped cream or something else
could replace it.

And also I sometimes dust my pan with crumbs and no heavy crust is used.
Maybe a smaller pan could be used if no crust is used.

So here it is for adaptation as needed , perhaps " could be " for a
special dessert for some of you !


Also Barley recipe. I love it and consider it a healthy good fiber grain.
Do any of you like barley and include it in your diet?


Joan


Crock- Pot Barley Casserole

1 cup uncooked pearl barley
1 1/2 cup vegetable juice
1/8 teaspoons pepper
1 cup chopped celery
1 green or red bell pepper -- chopped
1 onion -- chopped
2 clove garlic -- minced
14-ounce can vegetable broth
1/4 cup chopped walnuts ( topping )

Combine all ingredients except nuts in a 4-quart slow cooker. Cover and
cook on
low for 6 to 8 hours until barley and vegetables are tender. Sprinkle with
nuts
just before serving. Yields 4 or more servings.

Enjoy



Okay,:


" DIABETIC " CHEESECAKE

1 (3oz) box any flavor
-sugar-free gelatin
8 oz Light cream cheese
1 pk D-Zerta topping, whipped as
-pkg directs
2 c Graham cracker crumbs
22 pk Sweet n' Low
7 tb Margarine, from sticks

Dissolve gelatin in 1 c warm water. Set aside to cool.
Mix together 6 pkg sweet/low and graham cracker
crumbs. Add melted margarine. Press 2 c of crumb
mixture firmly into 9 x 13 pan. Reserve rest for top.
Cream 16 pkg sweet/low with cream cheese. Stir in
prepared whipped topping. Pour mixture over crust and
sprinkle with remaining cracker crumbs. Chill 3-4 hr.
Also freezes well.
Yield: 36 servings