So Poutine is Cheese Fries with gravy on top? Hmmmm, do you eat it like a pizza, with your fingers or with a knife and fork? Here in the US Cheese Fries is a common appetizer in alot of restaurants but I have never heard of putting gravy on top of them. Also the cheese used in Cheese Fries is usually cheddar or something like that.

Microwhat:before-and-after photos of stuff that’s been put into a microwave ..

To have into consideration ..What Drugs Was Your Thanksgiving Turkey On?

DIETER'S FRUIT SALAD

1 can crushed pineapple packed in own juice, drained
1 pkg. sugar free instant banana pudding
1 can fruit cocktail packed in own juice, drained
1/2 pkg. small macaroni rings (cooked and cooled)
1 container of Cool Whip

Start these the day before baking, as they need a rest in the refrigerator overnight. This can make it easier on a cook with little time, taking the recipe in two different chunks.

1/2 pound pitted dates, snipped into small pieces

1/3 cup water

1/4 cup granulated sugar

1 teaspoon fresh lemon juice

2 cups sifted all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick butter

1 1/2 cups firmly packed light brown sugar

1 egg

1. To make the filling, simmer the dates with water, granulated sugar and lemon juice in a heavy saucepan over medium-low heat for 5 minutes, stirring. Set aside to cool to room temperature.

2. To make the dough, sift the flour with the baking soda and salt onto waxed paper; set aside. Cream the butter together with the brown sugar and the egg using an electric hand mixer on medium speed. Stir in the flour mixture with a spoon. Gather the dough together and wrap in foil. Chill until firm enough to roll. Roll the dough, half at a time, into 9-by-10-inch rectangles about 1/2 inch thick. Spread the date mixture onto the dough rectangles, leaving space at the edges. Roll up snugly, jelly-roll style. The rolls should be about 1 1/2 inches in diameter. Wrap each roll in foil and refrigerate overnight. (At this point, the recipe may be frozen until ready to use.)

3.To bake, preheat the oven to 350 degrees. Coat baking sheet with nonstick cooking spray; set aside. Slice the rolled and filled dough into circles 1/4 inch thick. Place on the sheetpans, spacing them 1 1/2 inches apart. Bake for 8 minutes until softly firm.

4. Transfer the cookies with a spatula to wire racks to cool.

Makes 7 to 8 dozen.

CINNAMON STARS

Another overnight cookie, the recipe specifies a star cookie cutter, but they taste just as good cut into hearts or teddy bears.

1 1/2 sticks unsalted butter, at room temperature

2/3 cup granulated sugar

2 teaspoons finely grated lemon zest

1 1/4 teaspoons ground cinnamon

1/4 teaspoon salt

2 egg yolks

1 cup finely ground blanched almonds

1 cup finely ground walnuts

1 2/3 cups sifted all-purpose flour

1 1/2 cups confectioners’ sugar

3 tablespoons fresh lemon juice

1. Beat together the butter, granulated sugar, lemon zest, cinnamon, nutmeg and salt until fluffy. Beat in the egg yolks, one at a time, then the almonds, walnuts and flour. Gather up the dough and divide it into two halves. Wrap each in plastic wrap and flatten. Chill overnight.

2. Preheat oven to 350 degrees. Lightly grease sheetpans; set aside.

3. Roll each half of the dough, one at a time, between sheets of lightly floured waxed paper to a thickness of 1/8 of an inch. Transfer the dough onto a metal tray; set in freezer. After 5 minutes, peel off the top sheet of waxed paper. Leaving the bottom sheet of waxed paper in place, flour a 2-1/4-inch star cutter and cut the dough into cookies.

4. Gently lift the cookies from the paper with a spatula, spacing them 1 inch apart on sheetpans. Bake until lightly browned around the edges, 10 to 12 minutes. Cool cookies on the baking sheet for 3 minutes. Transfer to wire racks to cool 5 minutes longer.

5. To make the icing, mix the confectioners’ sugar and lemon juice in a bowl. Use a pastry brush, coat tops of still warm cookies with icing. Let icing firm up; apply second thin coat. Cookies may be stored, stacked with waxed or parchment paper between the layers, in an airtight container.

Makes about 4 dozen.