Directions

1. Preheat oven to 350 ^oF. and butter a 2-quart casserole.
2. Spread softened butter onto bread.
3. Cut each slice of bread into 4 strips.
4. Prepare the strata by placing alternate layers of bread strips and grated cheese in the casserole dish, ending with cheese.
5. Beat eggs with seasonings and milk. Pour over bread and cheese layers.
6. Refrigerate overnight, or up to 24 hours, covered.
7. Remove from refrigerator for one hour before baking.
8. Bake 40-50 min or until puffed and brown.
9. Cut into squares to serve.

Directions

1. Preheat oven to 350 ^oF. and butter a 2-quart casserole.
2. Spread softened butter onto bread.
3. Cut each slice of bread into 4 strips.
4. Prepare the strata by placing alternate layers of bread strips and grated cheese in the casserole dish, ending with cheese.
5. Beat eggs with seasonings and milk. Pour over bread and cheese layers.
6. Refrigerate overnight, or up to 24 hours, covered.
7. Remove from refrigerator for one hour before baking.
8. Bake 40-50 min or until puffed and brown.
9. Cut into squares to serve.

Directions

1. Preheat oven to 325 ^oF.
2. Place the cranberries, water and sugar in a saucepan and cook for 10 minutes or until the cranberries are tender. Drain off excess juice.
3. Cook sausage meat until browned. Place in bowl with drippings.
4. Combine the drained cranberries, cooked sausage meat, drippings and remaining ingredients.
5. Place stuffing in a prepared casserole dish and bake 1 hour or until browned

Directions

1. Preheat oven to 300 degrees.
2. In a large bowl, beat butter with sugar until very light and fluffy.
3. Stir in lemon rind.
4. Gradually stir in flour
5. Roll dough into 2 balls. Place on prepared cookie sheet and flatten with your palm or the back of a spoon.
6. Bake 20-25 minutes or until very lightly browned.

These cookies freeze well for up to one month or they can be kept in an air tight container for up to 5 days.

Directions

1. Combine flour and dry spices in a shallow dish. Set aside.
2. In a large skillet, heat 2 tbsp of the oil over medium-high heat.
3. Add onion and garlic and sauté until softened. Remove from pan as set aside.
4. Heat remaining oil in pan.
5. Dredge chops in the flour mixture until well coated. Add to heated pan and brown on both sides approx 3 minutes per side.
6. Return onion and garlic to the pan, along with the apples, barbecue sauce and garlic.
7. Cover pan and simmer mixture, on medium heat for 45 min, or until tender.

Serve with plain rice, green beans and ET TU Italian Balsamic Salad for a tasty family meal

Directions

1. Cut sprouts in half, long ways.
2. In a large, heavy fry pan, heat olive oil and butter together on medium heat until butter melts.
3. Add garlic slices and sauté for about one minute to flavour the oil mixture.  Be careful not to let the garlic brown or burn.  Remove garlic slices and discard.  (Alternatively, you can use garlic infused oil in place of the olive oil and skip this step.)
4. Increase temperature to med-high and heat until oil in pan is bubbling.
5. Place sprouts into pan, cut side down for 5-10 min, until browned on bottom.
6. Reduce heat to low and continue cooking for at least 30 minutes, but you can keep these in the pan, on low, for up to an hour.
7. Sprinkle with salt and pepper and serve.
   
   

Directions

• Toasted pumpkin seeds
• Freshly grated Parmesan cheese
• Toasted fresh breadcrumbs
• Dollop of sour cream or créame fraiche
• Plain croutons
• Fresh, grated nutmeg or cloves

Directions

1. Preheat oven to 375ºF (190ºC). Place fish fillets, skin side down, in a 13" x 9" baking dish sprayed with cooking spray.
2. In a medium sized bowl, mix the remaining ingredients until blended; spoon over fish.
3. Bake for 20-25 minutes or until fish flakes easily with a fork.

Directions

1. Heat grill.
2. Rub both sides of each steak with oil and pepper. Place steaks on grill directly over medium heat. Grill until desired doneness, turning once halfway through grilling.
3. For sauce, in a large skillet melt butter over medium head. Add mushrooms and green onions; cook about 5 minutes or until vegetables are tender. Stir in beef broth and Madeira. Bring to a boil. Remove from heat. Thinly slice steaks diagonally; serve with sauce.

Directions

1. Preheat oven to 425ºF (220ºC). Spray a baking sheet with cooking spray.
2. In a small saucepan, whisk together brown sugar, soy sauce, water, vinegar, sesame oil, cornstarch, garlic and ginger. Cook over medium heat until thickened and smooth, approximately 2 minutes. Remove from heat.
3. Place salmon, skin side down, on baking sheet. Spoon half of sauce over salmon. Sprinkle with sesame seeds. Bake in centre for oven for 10 minutes per inch (2.5 cm) thickness of fish, or until fish flakes easily when prodded with a fork.
4. Remove fish skin before serving. Serve with remaining sauce on the side.

Directions

1. Wash potatoes. Prick all over with fork. Microwave on high power, turning often, until very soft, 10 - 12 minutes depending on shape. When cooked, cut sweet potatoes into wedges, add margarine, salt and pepper and toss.
2. Over medium heat in large skillet, add two tbsp margarine. Coat both sides of Catfish fillets with Cajun seasoning. Add fish to skillet and fry for 5 minutes a side.
3. Place romaine in a large bowl. Add contents of salad kit and mix thoroughly.
4. Arrange fish, potatoes and Caesar Salad on 4 dinner plates. Garnish with lemon.

Directions

1. In a bowl, combine ET TU Caesar Light salad dressing and Parmesan cheese with the mayonnaise and sour cream. Refrigerate for 30 minutes.
2. Place bowl of dip on a medium size-serving platter. Sprinkle six crushed croutons from kit on top of dip.
3. Arrange cut vegetables and remaining croutons around dip on platter.
   
   

* You can substitute low fat mayonnaise and sour cream in the recipe for an even healthier snack.