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THESE DELICIOUS RECIPES use reduced fat cheese. Reduced-fat cheeses may have one-third less fat, lower cholesterol and fewer calories than regular cheese. Always read the label to compare brands.Two-Cheese Fettuccine1 medium onion, chopped2 garlic cloves, minced1 tablespoon olive oil1 tablespoon flour1 teaspoon dried basil leaves1/2 teaspoon each dried oregano leaves and coarse ground pepper1 3/4 cups skim milk8 ounces fettuccine cooked, drained1 cup (4 ounces) shredded low-moisture, part-skim mozzarella cheese2 tablespoons grated Parmesan cheese2 cups broccoli flowerets, cooked, drained1 red pepper, cut into julienne stripsSaute onions and garlic in oil in medium saucepan.

The flavors of the potatoes, cabbage and stewed tomatoes are as rustic as the presentation of Stewed Tomatoes with Potato Peasant Purses. The purses can be made in advance, then warmed just before serving. A sprinkling of grated Cheddar cheese on top is a perfect complement to this dish. These purses go nicely with grilled English-style sausages (from "Tomatoes: A Country Garden Cookbook" by Jesse Cool, Collins Publishers, $19.95)Stewed TomatoesServes 31 medium yellow onion1 small red or yellow bell pepper1 stalk celery2 tablespoons canola oil3 pounds ripe tomatoes, coarsely chopped5 to 7 sprigs fresh parsley1/4 to 1/2 cup light brown sugarjuice of 1 to 2 lemons1 teaspoon salt1/2 teaspoon freshly ground black pepperPEASANT PURSES6 large cabbage leaves, preferably savoy1 medium yellow onion finely chopped2 1/2 tablespoons unsalted butter ( 1/3 cup)

"Weight Watchers Favorite Homestyle Recipes" has arrived just in time to lend support to some of those perennial New Year's resolutions. It features hearty and healthful dishes that reflect up-to-date information on weight loss and nutrition.This new collection has 250 recipes chosen in a contest among Weight Watchers members and staff. The winning dishes were then refined for maximum nutrition and taste.Each recipe is accompanied by the complete Weight Watchers Selection Information, to help those on the Weight Watchers Food Plan keep track of daily choices.

For years, William Abraham Beery Jr. owned the venerable Burke's Cafe in downtown Baltimore, home base of the gently fried 3-inch-wide golden onion ring and of club sandwiches so long they "would stretch from here to the Hillendale Golf course and back," a restaurant critic once observed. Mr. Beery, the amiable proprietor who was as well-known as the dishes his restaurant served up to hungry Baltimoreans for decades, died of heart failure Tuesday at Stella Maris Hospice in Timonium. He was 91. In 1947, Mr. Beery became partner with the owner of Burke's Cafe on Light Street, which had been established in 1934 and had earned a reputation of being a tough waterfront watering hole where fisticuffs were as common as the shots of Pikesville Rye and tall drafts of chilled Arrow Beer that traveled across its bar. "The story goes that Fred Sheaffer went out to Pimlico one day and put some money on a horse.

I woke up this morning hungry for some good homemade Corned Beef and Cabbage. I found this one in the old Meal Planner archives. Looks easy enough. Who makes a good corned beef and cabbage around town? If you have a good homemade corned beef recipe, or can vouch for a good restaurant version, let us know about it. Corned Beef and Cabbage      Preparation time: about 30 minutes     Cooking time: 3 hours and 15 minutes        1 3 1/2-pound flat-cut and well-trimmed corned beef brisket     1 onion, studded with 10 whole cloves     3 large cloves garlic     3 each large sprigs fresh thyme and flat-leaf parsley, tied together     1 large bay leaf     1 teaspoon mustard seed     1/4 teaspoon black peppercorns     12 small white onions (about 2 ounces)

Hamburger Helper, that Betty Crocker standard of the '70s, fascinated me as a child. What was it? How did it help? When faced with some ground turkey for dinner, and tired of my usual turkey burgers, I decided the turkey would be easier to cook up in a skillet with a little help. To me, that meant whatever vegetables I had on hand: some onions and a couple of zucchini. After I threw in a red bell pepper for color, my dish was nearly done. You can adapt the idea to whatever vegetables you have in the refrigerator.

All around the Caribbean, black beans and rice make savory, simple suppers. This version, called gallo pinto, or "spotted rooster," in Costa Rica, is one of that country's national dishes. The Costa Ricans would use a terrific savory condiment called Salsa Lizano instead of the steak sauce we suggest here. But the steak sauce is a worthy substitute. Gallo Pinto Preparation time: 15 minutes: cooking time: about 20 minutes Makes 4 servings 1 tablespoon olive oil 3 cloves garlic, minced 1 medium onion, chopped 1 teaspoon each: ground cumin, ground coriander, ground ginger 2 cans (15 ounces each)

CRISP, COOL EVENINGS call for hearty, filling meals. This classic chili recipe, with chunks of sirloin and kidney beans, is delightful.The onion and Cheddar muffins are very easy to prepare and have an interesting crunch.Add a fresh green salad and a hearty glass of burgundy to round out the meal.The recipes are from a "Mary Emmerling's At Home in the Country" published by Clarkson Potter Publishers; 1991 -- $30.00.Chili a la Mary1 1/2 pounds boneless sirloin, cut into 3/4 -inch chunks1 tablespoon vegetable oil1 large yellow onion, chopped1 each yellow, red and green bell pepper, coarsely chopped1 to 2 jalapeno peppers, seeded and chopped2 large garlic cloves, chopped1 28-ounce can crushed tomatoes1 6-ounce can tomato paste1 cup chicken stock1/4 cup minced Mexican chili pepper, optional1 tablespoon ground cumin1 teaspoon red pepper flakes1 teaspoon rubbed sage1/4 to 1/2 teaspoon cayenne pepper2 15-ounce cans dark red kidney beans1 to 2 generous --ed Tabasco or to tasteIn large skillet, brown the beef and drain.

Pork tenderloin plays many roles. The sauced king of the gourmet dinner. The grilled picnic prince. Or the quick kebabed mate for a sassy red pepper. Take your pick. For me, the cubed version is the best choice for any get-it-on-the-table-fast meal. I give it a Mediterranean hit with a cumin and hot paprika coating. Another fast actor completes the entree: couscous. Cook it with lightly sauteed sweet onions, such as Vidalia or Maui varieties, and top it with the kebabs. Carol Mighton Haddix writes for the Chicago Tribune.

Modern Asian Flavors: A Taste of Shanghai By Richard Wong Quick & Easy Vietnamese: 75 Everyday Recipes By Nancie McDermott Chronicle Books / 2006 / $19.95 This cookbook lives up to its name. A former Peace Corps volunteer in rural Thailand, McDermott returned smitten by Southeast Asian cuisine, and is now a food writer and cooking teacher in North Carolina. The recipes won't overwhelm the everyday chef who lacks expertise and hours of preparation time. The book sticks with the basics of Vietnamese food -- no fusion or pan-Asian here.