My first Recipe for Lyla:   what about Angel Hair Pasta with Fresh Tomato Sauce 2 tablespoons olive oil 6 cloves garlic minced 8 large ripe tomatoes chopped 1/2 cup dry white win 1 tblspn chopped fresh oregano or 1 tspn dried 1 tblspn chopped fresh basil or 1 tspn dried Freshly ground black pepper Salt (optional 1 lb. angel hair pasta 3/4 cup grated Parmesan cheese Warm the oil in a large saucepan over medium heat.  Add the garlic and cook for 2 minutes.  Stir in 51/2 cups of the tomatoes, wine, oregano, basil and pepper and salt to taste.  Bring the sauce to a boil.  Reduce the heat to low and simmer for 20minutes.  Add the remaining tomatoes and remove  the sauce from the heat.  Cook the pasta in a larg pot of boiling water for 2 to 3 minutes or until al dente. Drain well and toss with half of the Parmesan.   Pour the sauce over the pasta and toss again.  Top with the remaining Parmesan and serve.

	How about a great dessert to compliment that nice dinner?   Sour Cream Coffee Cake   1 1/2 cups whole-wheat pastry flour 1 cup sugar 2 tspns baking powder 1 tspn baking soda 1 cup nonfat sour cream 2 eggs lightly beaten 1/2 tspn vanilla 1/4 tspn orange extract   Topping   2 tablespoons whole-wheat pastry flour 5 tablespoons brown sugar 2 tablespoons chopped pecans 1 tablespoon unsalted butter or margarine   Preheat the oven to 350 degrees. Lightly coat an 8" x 8" baking pan with no stick spray. To make the cake:  In a larg e bowl, combine the flour,sugar, baking powder and baking soda. In a medium bowl whisk together the sour cream, eggs, vanilla and orange extract. Pour into the flour mixture and stir until combined. Pour the batter into the prepared pan and set aside To Make the Topping:  In a blender or food processor, combine the flour, brown sugar, pecans and butter or margaine.  Blend until the mixture forms fine crumbs. Sprinkle over the batter. Bake for 35 minutes, or until the center looks set and a toothpick inserted into the center comes out moist but not wet.. Cool on a rack before slicing.

	SHRIMP LINGUINI   1 POUND LINGUINI PASTA LARGE POT BOILING WATER 2 TEASPOONS SALT (OPTIONAL) 2 TABLESPOONS OLIVE OIL    1/2 POUND SHRIMP, SHELLED AND DEVEINED 1 TABLESPOON MINCED GARLIC (3 LARGE CLOVES) 1/2 CUP SLICED SCALLIONS 2 CUPS PEAS, COOKED IF RAW, THAWED IF FROZEN 2 CUPS FRESH TOMATOES OR 1 CAN CRUSHED TOMATOES 1/2 CUP PASTA COOKING LIQUID 1 TABLESPOON MINCED FRESH BASIL OR 1 TEASPOON DRIED BASIL 1/2 TEASPOON OREGANO CRUMBLED SALT TO TASTE (OPTIONAL) FRESHLY GROUND PEPPER TO TASTE 1/4 CUP MINCED FRESH PARSLEY GRATED PARMESAN OR ROMANO FOR GARNISH (OPTIONAL) To make the pasta, place the pasta in the boiling water with the salt (if desired) and oil. Return the water quickly to a boil, and cook the pasta for 15 minutes or until it is al dente. Drain the pasta, and transfer it to a heated serving bowl or large platter. While the pasta cooks, prepare the sauce. Heat the oil in a large skillet. Add the shrimp and saute them for 1 minute. Add the garlic and scallions and cook them for 2 minutes. Add the remaining ingredients except for the cheese, and heat the sauce, stirring it gently. Pour the sauce over the pasta, toss the ingredients together, and serve the pasta immediately with the grated cheese (if desired)

	BOYSENBERRY CHICKEN 1/2 cup butter divided B8 skinless, boneless breasts 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon ground nutmeg 8 thin slices low salt, sugar free ham 2 cups sliced fresh mushrooms 1/2 cup minced onion 3 1/3 cups low sodium chicken broth, divided 1 1/2 cups Smucker's Sugar Free Boysenberry or Blackberry Preserves 1/4 cup cornstarch Juice and zest of one lemon 4 cups hot, cooked rice 1/4 cup minced fresh parsley RECIPE METHOD Over medium heat, melt half of the butter in a large skillet. Sauté chicken breasts in the butter until browned and thoroughly cooked, about. 10 minutes, turning as needed. Season chicken with half the salt, pepper and nutmeg. Set chicken aside in separate pan and keep warm. Sauté ham in pan with juices from chicken, then set aside with the chicken. Add remaining butter to the same skillet. Add mushrooms, stir and cook 2 minutes. Set mushrooms aside with chicken and ham. In same pan, add onion and cook until tender. Blend in 3 cups of the chicken broth. Cook and stir 5 minutes, season with remaining salt, pepper and nutmeg. In a cup or small bowl, blend cornstarch into remaining chicken broth. Add to sauce; cook and stir until thickened and smooth. Remove from heat and stir in lemon juice and zest (if using) and preserves. To serve, arrange chicken, mushrooms and ham on a bed of rice. Top with sauce and parsley.

	BOBBIE'S POACHED SALMON     1 Cup Dry White Wine 1 1/2 Cups Water 2 Slices Lemon 1 Onion peeled and quartered 5 sprigs parsley 2 Bay Leaves 6 Peppercorns 3 Pounds Salmon Filet, skin on scaled and pin bones removed Salt and fresh ground pepper 6 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons orange juice 2 tablespoons lime juice 1 tablespoon dill finely chopped 6 cups watercress or use leaf lettuce Fresh Dill   Making the Salmon   Combine the first 7 ingredients in a poaching pan.  Bring to a boil and then reduce to a simmer for 20 minutes or so. Season the salmon with salt and pepper on both sides.  Add to simmering liquid and cover. Cook for 5 to 8 minutes till done. To make the Vinaigrette Whisk together olive oil and citrus juices Add the dill and season with salt and pepper. Toss the watercress with 3 tablespoons   or the vinaigrette and season with salt and pepper to taste. Arrange the watercress on a platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.

	Chicken Cacciatore Active Work Time: 10 minutes Total Preparation Time: 30 minutes Serve over buttered noodles. 2 tablespoons olive oil 1 1/4 to 1 1/2 pounds boneless skin-on chicken thighs, each thigh cut in half crosswise Salt, pepper 2 tablespoons flour 3 shallots, chopped 4 cloves garlic, minced 2 tablespoons tomato paste 1 pound sliced mushrooms 1 (14-ounce) can low-sodium chicken broth 2 teaspoons minced fresh thyme Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then dredge in the flour, shaking off any excess flour. Brown the chicken in the oil, turning once or twice, about 5 minutes. Remove the chicken and set aside. Add the shallots and garlic to the pan and cook until fragrant, about 2 minutes. Add the tomato paste and any remaining flour and cook, stirring, 1 minute. Add the mushrooms and broth and bring to a boil. Return the chicken to the pan and reduce the heat to medium-low. Simmer until the chicken is cooked through and the mushrooms are tender, about 15 minutes. Stir in the thyme and cook 1 more minute. 4 servings. Each serving: 406 calories; 291 mg sodium; 128 mg cholesterol; 22 grams fat; 5 grams saturated fat; 11 grams carbohydrates; 40 grams protein; 1.91 grams fiber.

	Eggplant Parmigiana   A Super Dish 2 tablespoons salad or olive oil 1/2 cup chopped onion 1 clove garlic, crushed 1/2 lb ground chuck or sirloin 1 can (2 lb. 3 oz.) Italian Tomatoes, Undrained 1 can (6 oz) tomato paste 2 teaspoons dried oregano leaves 1 teaspoon dried basil leaves 1 1/2 teaspoons salt l/4 teaspoon pepper 1 tablespoon brown sugar 1 large eggplant (1 1/2 lbs.) 2 eggs, slightly beaten 1/2 cup Italian-flavored packaged dry bread crumbs 1 1/4 cups grated Parmesan cheese 1/3 cup salad or olive oil 1 pkge (8 oz) mozzarella cheese, sliced   In 2 tablespoons hot olive oil in large skillet, saute onion, garlic and chuck, stirring occasionally, until meat is no longer red(about 5 minutes), add tomatoes, tomato paste oregano, basil, salt, pepper and sugar, bring to boil, stirring with wooden spoon.   Reduce heat; simmer, covered and stirring occasionally, 45 minutes.  Meanwhile, preheat oven to 350F.  Lightly grease a 13 x 9 x 2 inch baking dish or a shallow oval baking dish. Wash eggplant; do not peel.  Cut crosswise into slices l/4 inch thick.   In pie plate, combine eggs and 1 tablespoon water; mix well with fork.  On waxed paper, combine bread crumbs with l/2 cup Parmesan cheese; mix well.  Dip eggplant slices into egg mixture, coating well.  Then dip into crumb mixture coating well.  Then dip into crumb mixture, coating evenly.   In 1 tablespoon hot oil in medium skillet, saute eggplant slices, a few at a time, until golden brown and crisp on both sides.  Add more oil as needed.  Drain on paper towels, if necessary.  Arrange half of eggplant slices in bottom of prepared baking dish.   Sprinkle with half of the remaining grated Parmesan cheese. Top with half of mozzarella cheese slices.  Cover with half of tomato  sauce.  Arrange remaining eggplant slices  over tomato sauce.  Cover with the rest of tomato sauce and mozzarella slices.   Sprinkle top with rest of Parmesan.  Bake uncovered, 25 minutes or until cheese melts and top is browned. Serves 8.  You may make ahead bake and freeze. To serve:  Bake frozen at 350F, covered for 45 minutes. Then bake uncovered 15 minutes longer.

	Let's have a nice salad to go with that delicious pasta   How about a Caesar-Style Salad 9 cups romaine lettuce torn into bite-size pieces 1/2 cup nonfat yogurt 2 teaspoons lemon juice 2 teaspoons balsamic vinegar 1 teapooon Worcestershire sauce 1 small clove garlic, crushed 1/2 teaspoon anchovy paste 1/2 cup grated Parmesan cheese   Place the lettuce in a large salad bowl In a blender or food processor, puree the yogurt, lemon juice, vinegar, Worcestershire sauce, garlic, anchovy paste and juice, vinegar, Worcestershire sauce, garlic, anchovy paste and 1/4 cup of the Parmesan until smooth.  Pour the mixture over the lettuce and toss well. Sprinkle with the remaining 1/4 cup Parmesan and toss again.  Serve on individual plates.

Mushroom-smothered Sherry Chicken 3 pounds frying chicken pieces preferably breasts Salt and freshly ground black pepper to taste Paprika About 1/4 cup butter, divided 3/4 cup very finely chopped onions 3/4 pound fresh mushrooms, sliced 3 tablespoons flour 1 cup chicken broth 1/2 cup dry sherry 1 1/4 teaspoons crumbled dried rosemary Preheat oven to moderate (375) degrees Rinse chicken and dry well.  Sprinkle generously with salt, pepper, and paprika to season.  In large heavy skillet over medium heat, melt 2 to 3 tablespoons butter; add chicken pieces and brown.  Remove to a 3-quart shallow casserole with tight-fitting cover.   Add onion and mushrooms to skillet and saute until onions are limp. Sprinkle