I havent' shared an receipe in such an long time....

 Parsnip, Potato and lima bean Hash...4 red skinned potoates(1 -1/4 pounds)...steam them in an pot,,,then add 2 parsnips, peeled and continue steaming for about another 25 mins or to tender..cool them and cut them into 1/2 inch cubes. In an non-stick frying pan over med.. heat add 2 teaspoons of olive oil and saute 2 celery sticks thiny sliced, and 1 chopped onion unitl soft, about 5 mins. Stir in the frying pan or add the cubed potatoes, parsnips, 3 1/2 cups or  625 gms. of frozen lima beans thawed, (to me they look like baby limas) and 1/2 teaspn of pepper, and 2 Tablespoons chopped fresh thyme, or 2 teaspn. dried...press down with an spatula firmly and cook until slightly brown on the bottom 5-7 mins.  Pour in 1/3 cup or 80 ml of nonfat evaporated milk and stir the hash..press down firmly and cook until browned on the bottom. about 5 mins, repeat with more evaporated milk..press down an second time...hash is quite brown on the bootom when done correctly...and is pressed enough to look like an "pie".....cut into 6 weges and serve...you can also for presentation, put into an round cake pan and press down, invert it,  and then cut into wedges. Each wedge is 257 calories. 2 gms of fat and 49 grams of carboydrate...9 grams of fiber. and this is from an Mayo clinic Cookbook for you health buffs. They serve it like an appetizer/lite luncheon  entree on an small light green triangled plate with an small quartered fresh tomato on the side, Enjoy.

any of you like to toss in an receipe? .....

Cheese cake sounds so good Sue..and so fattiening..give it to us before the Holidays though will ya".......

I froze some plums recently to make this cake Ron..but first I'll give you the ice cream to go with it..layer one on top the other maybe?....

Rum-Plum Frozen yogurt....6 fresh red pitted plums, 1/2 cup of sugar, 1 3/4 cups of nonfat plain yougurt, 1/1/2 teaspoon dark rum...Puree the plums in an food processor, add the sugar for 30 seconds more..place into an bowl and fold in the yogurt and rum, mix and chill for one hour..transfer to your ice cream maker and process according to manufacturers directions.

Glazed Plum Bundt Cake...2 cups sugar, 1 cup canola oil, 1/2 stick soft butter. 3 cups all-purpose flowr, 2 tsp cinnamon, 1 tesp baking soda, 1 tespn salt, 1 egg, 4 egg whites, 1 tablspn., vanilla extract, 1/4 cup low-fat buttermilk, 3 cups, pitted and chopped plums, 1 cup coarsely chopped walnuts, 1/2 cup light brown sugar, 2 Tablspns. skim milk.  Preheat oven to 350's degrees. Spray or wipe an 12-cup Bundt pan with oil and lightly flour.

In an large bowl, cream the surgar, 1/2 cup of oil, and butter unil fluffy. Add the dry ingrediants and mix until blended. Add the eggs, egg whites, vanilla, and buttermilk and blend well. stir in the plums and walnuts, and pour the batter in the pan and bake for 50 mins. or until an toothpick comes out clean. To make the glaze...use the remaining 1/2 cup of canoloa oil and brown sugar, and heat until hot..add the skim milk and set aside. cool the cake an invert it and spoon glaze over the top....

Ron...it might also be nice to add the yogurt in the bottom of the bundt pan and freeze it also and then put the frozen yogurt under the cake and then glaze it and keep it frozen until use..let it come out about 15 mins. before serving time. This is the Dairy Queen Restruant yogurt party cake idea they have out these days...or if you don't have an bundt pan, bake it in an round cake  pan. they usually frost their cakes with whip cream.. to make it look frosted. easy to do with the canned ready made whip creams last minute these days,..or serve one beside the other.

For Diana..."Scarlet" Plum Salsa...

1/2 cup frozen cran-raspberry concentrate, thawed...1/8 teaspn, ground cinnamon, 4 whole cloves, 2 slices fresh giner, 1/4 inch thick and 1 inch in diameter, zest of one lemon, 1 sprig of fresh mint, juice of 1 lime, 6 scarlet plums, pitted and finely diced, 1/4 pound jimaca, peeled and finely chopped, 1/2 red onion, finely chopped, 2 tablespoons fresh cilantro, coarsly chopped, 1/2 jalapeno pepper, seeded and  minced, 2 passion fruits. Comibne concentrate, cinnamon, cloves, ginger, lime, and mint..simmer for 8 mins. Remove from heat and add lime juice, set aside. In larrge bowl combine all the rest of the ingrediants, and toss together untl thorughly mixed, Strain the juice mixture over the fruit. Scoop out the passion fruit  and place over the salsa mixture. and mix throughly. Refrigetate for at least 2 hours before serving. Makes one quart.Per 1/4 cup...38 calories and 9 g Carbohydrates. ) cholestrol and .04 gm of fat.

suggested to be  put it over roasted artichokes, so it could be used over veggies, or fish/meat dishes and in salads...experiment a bit.

That should do things for "Plums" Ron...and they are all diet consious receipes.

If I make it , will be closer to Christmas maybe, and you can bet I'll work at replacing the sugar if possible with Sugar Twin...or at the very least half sugar, half herbal Stevia sugar replacement. I can remeber when I use to use Jelly beans and make an Strawberry cheesecake flavored mix out of them, it was the rage many years ago. Even better yet if you could get your hands on the sugar free type of Jelly beans. Wine has so much sugar in it..people would not beleive how much sugar fruit wine has in it...one glass of wine and an piece of this cake most likely has the same amount of calories...and you'll be further ahead by the cake and some tea or coffee in satiflying hunger then the wine. They supposedly found the Cup of the Holy Grail..I think it's in Britain now in an museum if I remeber correctly, it was an small green alabaster cup looked like it would hold about 6 oz. of liquid. If that was an standard cup of the day, and people drank half an cup at weddings, you can see why Jesus would of made the water into wine. an far cry from drinking an "bottle" though.

Yum Shirley these sound relly good,,Um cAN YOU JUST BAKE THEM AND SEND THEM TO ME,,lol;-)))

Finally, after two years eating low-carb, I have discovered a desert that is actually delicious!

Almond Cookies

2 cups almond flour
1/2 cup Splenda
1 stick (1/2 cup) softened butter
1 tablespoon vanilla extract
1 egg

Mix all ingredients (except the flour) until fairly smooth (will retain a somewhat gritty appearance).

Mix flour into other mixed ingredients.

Preheat over to 350 degrees. Drop tablespoon size balls of dough onto cookie sheet (dough will be sticky). Press gently with a fork.

Bake for approximately 10-15 minutes (until slightly browned on top.

Take out of oven and leave on cookie sheet to cool.

Makes aproximately 15 cookies at about only 2 grams of carbs per cookie!