2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable shortening
1/4 cup sugar
2 eggs, slightly beaten
3/4 cup fresh
or frozen orange juice
1 tablespoon grated
orange rind
1/2 cup chopped nuts
1 1/2 cups coarsely
chopped fresh cranberries

1. Heat oven to 350 degrees. Sift together flour, soda, salt and baking powder. Cream the shortening and sugar until light and fluffy. Beat in eggs and add the flour mixture alternately with orange juice. Stir in rind, nuts and cranberries.
2. Pour into greased and lightly floured loaf pan and bake for 1 hour and 10 minutes. Cool in pan on rack for 10 minutes, then remove from pan and finish cooling on rack. Do not slice until cold.
Note: Miniloaf pans (5×3 inches) can be used. Fill three miniloaf pans and bake for 35 minutes.

Yields 1 loaf
Calories 145, Total Fat 7g, Cholesterol 27mg, Carbohydrate 19g, Protein 3g, Sodium 137mg

1/4 cup olive oil
3 large yellow tomatoes, diced
1 shallot, minced
3 cloves garlic, minced
1/4 cup coarsely chopped fresh basil
1 teaspoon fresh lemon juice
Salt and pepper to taste
1/2 (1 pound) loaf Italian bread,
cut into 1/2 slices

1. Combine the olive oil, tomatoes, shallot, garlic, basil, lemon juice, salt and pepper in a bowl. Set aside for a least 15 minutes.
2.  Lightly brush bread slices with additional olive oil. Toast Italian bread slices on both sides.
3. Arrange tomato mixture on top of the toasted bread slices. Garnish with additional basil if desired.

Yields 8 servings
Calories 152, Total Fat 8g, Cholesterol 0mg, Carbohydrate 17g, Protein 3g, Sodium 184mg

1 tablespoon olive oil
2 6-inch flatbreads or pocketless pita breads
1/2 cup low-fat sour cream
1 tablespoon horseradish sauce
2 thin slices of red onion
5 ounces smoked salmon slices
Cracked pepper
Dill sprigs

1. Lightly brush each flatbread with olive oil and place on baking sheet. Lightly toast in 400 degree oven, 2 to 3 minutes.

2. Combine sour cream and horseradish sauce. Top each flatbread with a slice of onion, an equal amount of sour cream mixture and equal amount of the salmon slices (roll the salmon slices).

3. Sprinkle each with black pepper. Garnish with dill sprig if desired.

Yields 2 servings

Calories 407, Total Fat 14g, Cholesterol 25mg, Carbohydrate 50g, Protein 22g, Sodium 923mg.