A2ZRecipes.net

Good evening and welcome to your Wednesday edition of A to Z Recipes Newsletter. I'm a bit under the weather and have set this issue to post Wednesday evening.

I'll get straight to the recipes. Oh... first, the newest Monthly Theme topic is plain and simple: "Lighten Up". Yes, as the name implies, we'll be looking for recipes that taste like the pounds will follow but are really not too fattening. We won't use that four-letter word D-I-E-T food but we're looking to lighten things up for the New Year (and certainly a resolution for most of us: losing weight). Visit the Monthly Theme section for the handy link (please use it) and more information on how your recipes can be accepted for posting.

We'll see you here again on Sunday for the previous Monthly Theme topic issue "Promised Recipes", God willing.

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Free Rice

Shared by Mary H., Montreal, Canada

There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. I hope that you will print this information in A2Z, as your readers would no doubt love to participate and improve their vocabularies at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

"Two things are bad for the heart: running upstairs and running down people."
~Anonymous. 

Submitted by Mary H., Montreal, Canada

"How Could You?" 

Shared by Treva, Knoxville, TN

When I was a puppy, I entertained you
With my antics and made you laugh. 
You called me your child, and despite a
Number of chewed shoes and a couple of
Murdered throw pillows, I became your best friend. 
Whenever I was "bad," you'd shake your finger
At me and ask "How could you?" - but then
You'd relent, and roll me over for a belly rub. 
My housebreaking took a little longer than expected,
Because you were terribly busy, but we worked
On that together. I remember those nights 
Of nuzzling you in bed and listening
To your confidences and secret dreams,
And I believed that life could
Not be any more perfect. 
We went for long walks and runs
In the park, car rides, stops for ice cream 
(I only got the cone because
"ice cream is bad for dogs," you said), 
And I took long naps in the sun
Waiting for you to come home
At the end of the day. 
Gradually, you began spending more time
At work and on your career, and 
More time searching for a human mate. 
I waited for you patiently, comforted you
Through heartbreaks and disappointments, never chided you 
About bad decisions, and romped with glee at
Your homecomings, and when you fell in love. 
She, now your wife, is not a "dog person" -
Still I welcomed her into our home,
Tried to show her affection, and obeyed her.
I was happy because you were happy. 
Then the human babies came along and I shared 
Your excitement. I was fascinated
By their pinkness, how they smelled, 
And I wanted to mother them, too. 
Only she and you worried that I might 
Hurt them, and I spent most of
My time banished to another room, 
Or to a dog crate. Oh, how I wanted
To love them, but I became a "prisoner of love." 
As they began to grow, I became
Their friend. They clung to my fur and 
Pulled themselves up on wobbly legs,
Poked fingers in my eyes, 
Investigated my ears,
And gave me kisses on my nose. I loved everything
About them and their touch
- because your touch was now so infrequent - 
And I would have defended them
With my life if need be. 
I would sneak into their beds
And listen to their worries and
Secret dreams, and together we waited
For the sound of your car in the 
Driveway. There had been a time,
When others asked you if you had
A dog, that you produced a photo
Of me from your wallet and told
Them stories about me. These past
Few years, you just answered "yes" and
Changed the subject. I had gone
From being "your dog" to "just a dog," 
And you resented every expenditure on my behalf. 
Now, you have a new career opportunity
In another city, and you and they
Will be moving to an apartment
That does not allow pets. 
You've made the right decision for your "family," 
But there was a time when I was your only family. 
I was excited about the car ride
Until we arrived at the animal shelter. 
It smelled of dogs and cats,
Of fear, of hopelessness. You filled out 
The paperwork and said "I know you will
Find a good home for her." 
They shrugged and gave you a pained look.
They understand the realities facing a middle-aged dog,
Even one with "papers." You had to pry your 
Son's' fingers loose from my collar as he
Screamed "No, Daddy! 
Please don't let them take my dog!" 
And I worried for him,
And what lessons you had just taught him
About friendship and loyalty, 
About love and responsibility,
And about respect for all life. 
You gave me a goodbye pat on the head,
Avoided my eyes, and politely refused
To take my collar and leash with you. 
You had a deadline to meet
And now I have one, too. 
After you left, the two nice ladies
Said you probably knew about your upcoming move
Months ago and made no attempt
To find me another good home.
They shook their heads and asked
"How could you?" 
They are as attentive to us here
In the shelter as their busy schedules allow.
They feed us, of course,
But I lost my appetite days ago. 
At first, whenever anyone passed my pen,
I rushed to the front,
Hoping it was you -
That you had changed your mind -
That this was all a bad dream...
Or I hoped it would at least be
Someone who cared, anyone who might save me.
When I realized I could not compete
With the frolicking for attention of happy puppies,
Oblivious to their own fate, 
I retreated to a far corner and waited. 
I heard her footsteps as she came for me
At the end of the day, and I 
Padded along the aisle after her to
A separate room. A blissfully quiet room. 
She placed me on the table and
Rubbed my ears, and told me not to worry.
My heart pounded in anticipation of what was to come,
But there was also a sense of relief.
The prisoner of love had run out of days. 
As is my nature, I was more concerned about her. 
The burden which she bears weighs heavily on her,
And I know that, the same way
I knew your every mood. 
She gently placed a tourniquet around my foreleg
As a tear ran down her cheek.
I licked her hand in the same way
I used to comfort you so many years ago.
She expertly slid the hypodermic needle into my vein.
As I felt the sting and the cool
Liquid coursing through my body, I lay down sleepily,
Looked into her kind eyes and
Murmured "How could you?" 
Perhaps because she understood my dogspeak,
She said "I'm so sorry." 
She hugged me, and hurriedly explained
It was her job to make sure I went 
To a better place, where I wouldn't be
Ignored or abused or abandoned, or 
Have to fend for myself - a place
Of love and light so very different 
From this earthly place. And with my last
Bit of energy, I tried to 
Convey to her with a thump of my tail
That my "How could you?" was not directed at her. 
It was you, My Beloved Master, I was thinking of.
I will think of you and
Wait for you forever. 

May everyone in your life continue
To show you so much loyalty. 

~ Author : Jim Willis

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

To Make Ordinary Food Extraordinary

Add grated carrots to your clam chowder. The color and subtle flavor really enhances this creamy soup.

Add 1/4 to 1/2 cup ketchup to homemade vegetable soup to really add to the flavor.

Stir in diced pieces of cream cheese just before serving goulash to make it extra rich.

Add a cubed turnip to beef stew to really brighten the flavor.

Add about 2 cloves garlic and some chili powder to your stew to bring out the flavor.

For a new twist to oatmeal, add a spoonful of peanut butter and stir till it's melted, then sprinkle a few chocolate chips on top.

Before brewing coffee, add 1 to 2 tsp. ground cinnamon, 1 to 2 tsp. brown sugar and a dash of ground cardamom to the grounds. Makes coffee special.

Add a 1 oz square of semisweet baking chocolate to your favorite chili recipe during the last 30 minutes or so of cooking...it makes ordinary chili distinctive.

To spice up ordinary chili, add some diced pepperoni along with the ground beef.

Add some dark sweet cherries into BBQ baked beans. Thin the sauce with the juice of the cherries and toss cherries in with the beans and bake as usual.

Mix a chopped apple into corn bread batter for a moist, delicious treat.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Lighten Up

Here's the scoop on the current theme:

Yes, I resolve to lose some weight and eat better this year. For many folks, especially after the holidays, it is time to Lighten Up and eat more wisely. We're looking for recipes that taste great but are easier on the waistline and heart. It would be extremely helpful if your recipes contained nutritional data but it is not required. I encourage you to become a real a2z'er by sharing recipes for this great Monthly Theme topic. We love sharing recipes here, sure, but it takes your help to keep it going. And the Monthly Theme issues are the most popular, and a great way to start another resolution: sharing recipes!

Recipe Reviews

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name for posting (name and location required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews in an issue.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Lighten Up. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Lighten Up

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Lighten Up.
Please use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Promised Recipes has a deadline of January 31, 2008, and will be posted on February 10, 2008.

Please use this email link to submit a recipe for theme recipes: Lighten Up

As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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1st Christine G. in Montreal, Canada (daughter of Mary H.)
4th Doug I. on Vancouver Island, BC, Canada
6th Marie I. on Vancouver Island, BC, Canada
6th Brenda H. in Hartselle, Alabama
6th Luanne M. in Michigan
7th Lucy W. in Kirtland, Ohio
8th Marilyn in Stillwater, Oklahoma
10th Kimberly D. in Pflugerville, Texas
11th Skirnir H. in Waukesha, Wisconsin
11th Dot B. in Parker City, Indiana
12th Heather V. in Middle Island, New York
15th Rachael M. in Heber Springs, Arkansas
16th RosAnna in Broken Arrow, Oklahoma
18th Norma G. in Norco, California
18th Jim in McHenry, Illinois
18th Judy in Warren, Michigan
19th Larry H. in Ontario, Canada
19th Vera T. in Baton Rouge, Louisiana
19th Donna R. in Elkhorn, Wisconsin
20th Donita Z. in Stayton, Oregon
21st John E. in Mobile, Alabama
22nd Vicky M. in Amarillo, Texas
23rd Jean L. in Lake Huron, South Dakota
23rd Johnny L. in Shreveport, Louisiana
24th Tracy L. in Panama City, Florida
27th Heather in Dartmouth, Nova Scotia 
29th Elaine in Meadville, Pennsylvania
29th Kaye P. in Dewitt, Michigan
31st Ed T. in Caldwell, Idaho

Texas

Shared by Pam H., OH

1. Pull your droopy pants up. You look like an idiot.

2. Let's get this straight; it's called a "gravel road." I drive a pickup truck because I want to.. No matter how slow you drive, you're going to get dust on your Lexus. Drive it or get out of the way.

3. They are cattle & oil wells. That's what they smell like to you. They smell like money to us. Get over it. Don't like it? I-20 and I-10 go east and west, I-35 goes north and south. Pick one.

4. So you have a $60,000 car. We're impressed. We have $250,000 cotton strippers that are driven only 3 weeks a year.

5. So every person in every pickup waves. It's called being friendly. Try to understand the concept.

6. If that cell phone rings while a bunch of doves are coming in, we WILL shoot it out of your hand. You better hope you don't have it up to your ear at the time.

7. Yeah, we eat catfish & crawfish. You really want sushi & caviar? It's available at the corner bait shop.

8. The "Opener" refers to the first day of deer season. It's a religious holiday held the closest Saturday to the first of November.

9. We open doors for women. That is applied to all women, regardless of age.

10. No, there's no "vegetarian special" on the menu. Order steak. Or you can order the Chef's Salad and pick off the 2 pounds of ham & turkey.

11. When we fill out a table, there are three main dishes: meats, vegetables, and breads. We use three spices: salt, pepper, and Picante Sauce!! Oh, yeah....We don't care what you folks in Cincinnati call that stuff you eat...IT AIN'T REAL CHILI!! Chili was born and bred in San Antonio....and real chili never met a tomato!

12. You bring "coke" into my house, it better be brown, wet, and served over ice. You bring "Mary Jane" into my house, she better be cute, know how to shoot, drive a truck, and have long hair.

13. College and High School Football is as important here as the Lakers and the Knicks, and a dang site more fun to watch.

14. Yeah, we have golf courses. But don't hit the water hazards -- it spooks the fish.

15. Colleges? Try Texas Tech, Texas A&M or University of Texas. They come outta there with an education plus a love for God and country, and they still wave at passing pickups when they come for the holidays.

16. We have more folks in the Army, Navy, Air Force, and Marines, than any other state, so "Don't Mess with Texas," If you do, you will get whipped by the best.

17. Always remember what our great governor Sam Houston once said: "Texas can make it without the United States, but the United States can't make it without Texas!"

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

VIRGINIA SPOON BREAD

1 2 cups boiling water
1 cup plain cornmeal
1 teaspoon salt
3 tablespoons butter or margarine
1 2 cups milk
2 eggs
3 teaspoons baking powder 

Preheat oven to 425 degrees F. In heavy saucepan, heat water to boiling. While stirring constantly, add cornmeal to water. Continue stirring and cook until mixture is mushy. Remove from heat; add salt and butter or margarine. Stir milk into beaten eggs and combine with cornmeal mixture. Add baking powder; mix well. Pour into greased 1 2-quart baking dish. Bake until top is lightly browned, about 45 minutes. 

Yield: 8 servings. Each serving contains approximately 151 calories.

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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POTATO BREAD

~Submitted by Patricia, Charlevoix, MI 

A special perk of being a genealogist is the reward of passed down generation recipes. I especially enjoy the olde tyme phrases such as "sponge".

4 medium sized potatoes
3 tbs sugar
8 cups flour
1 tbs shortening
1 qt water
1 yeast cake
3 tsp salt

Wash, pare and cut potatoes. Boil in one quart of water until tender. Pass the potatoes and water through puree sieve. When lukewarm, add the sugar and yeast by blending a little liquid with them and then combining with the whole. Add 4 cups of sifted flour and beat 5 minutes. Let the sponge double in bulk, which takes about 1 hour. Add the melted shortening and salt and beat for 5 minutes. Then add the last 4 cups of flour and knead until light and elastic. Set aside in greased bowl to double in bulk for about 1 1/2 hours. Then shape into loaves and place in well greased pans. Let rise again until double in bulk. Bake in a hot oven (400 deg) for 10 minutes and then reduce to 350 deg for 50 minutes.

Makes 3 medium sized loaves.


TWO INGREDIENT FUDGE

~Submitted by Chris M., NM

1 can regular frosting
1 (12 oz.) bag flavored baking chips (like semi sweet chocolate)

I made a version of the 2 ingredient fudge! I used a can of regular fudge frosting, 1 (12 oz.) bag semi sweet chocolate chips, a small handful of chopped pecans and a handful of mini-marshmallows. We had a pan of rocky road fudge to enjoy for Christmas! Yum! The process, I put the ingredients in a saucepan – heavy one – and kept it just high enough to melt and blend it all together. Then pour it all into a pan – small one – and refrigerate it all to set.

Here is the link to all the different ones. Why not make your own variation? I did!

http://www.nancys-kitchen.com/fudge-recipe-variations.htm


QUICK CHICKEN AND CORN CHOWDER

~Submitted by Luanne, FL

This is good and very easy, Could be doubled if everyone is hungry and I sorta halved it for me. I used smaller cans, half the milk and left out the carrots. Thought I should send the original recipe, not my version !! Lou

Ingredients 
1 cup loose-pack frozen crinkle-cut carrots 
1/2 cup chopped onion 
2 tablespoons margarine or butter 
2 tablespoons all-purpose flour 
1-1/2 cups milk 
1 16-1/2-ounce can cream-style corn 
1 14-1/2-ounce can chicken broth 
2 5-ounce cans or one 12-1/2-ounce can chunk-style chicken 
1 2-ounce jar diced pimiento, drained 
1/8 to 1/4 teaspoon pepper 

Directions In a large saucepan cook and stir carrots and onion in hot margarine or butter for 2 minutes. Sprinkle flour over mixture; slowly stir in milk. Stir in corn, broth, undrained chicken, pimiento, and pepper. Bring mixture to boiling; reduce heat. Simmer for 3 minutes. Ladle into bowls. Serve with breadsticks, if desired.

Makes 4 main-dish servings. 

Source: Better Homes and Gardens


TUNA SPREAD

~Submitted by Larry Holmes, Toronto, Canada

1 8-ounce package cream cheese, softened
2 tablespoons grated onions
2 tablespoons cocktail sauce
1 tablespoon finely chopped fresh parsley
1 tablespoons prepared horseradish
1 teaspoon lemon juice
2 (6-ounce) cans tuna in water, drained and flaked

Beat first 6 ingredients at medium speed with electric mixer until blended. Stir in tuna, and serve with crackers.

Makes 2 1/2 cups.


KAHLUA MUDSLIDE BROWNIES

~Submitted by Treva, Knoxville, TN

2 cups flour 
1/2 tsp. baking powder 
1/2 tsp. salt 
2/3 cup butter 
4 (1 ounce) squares unsweetened chocolate, chopped 
3 eggs 
1 1/2 cup sugar 
4 tbsp. Kahlua 
2 tsp. Irish cream liqueur 
1 tbsp. vodka 
3/4 cup coarsely chopped walnuts 
Whole coffee beans for garnish Kahlua glaze 
1 1/4 cup powdered sugar 
3 tbsp. Kahlua 

Combine flour, baking powder and salt in small bowl. Melt butter and chocolate in a small saucepan over low heat; set aside. Beat eggs and sugar in large bowl until light. Beat in flour mixture, chocolate mixture, Kahlua, Irish cream and vodka. Fold in walnuts. Pour into greased 13x9 inch pan. 

Bake in a preheated 350-degree oven until toothpick comes out clean, about 25 minutes. Cool in pan on a wire rack. Spread with Kahlua glaze. Garnish with whole coffee beans. Cut into squares. 

For Kahlua glaze ... Beat together sugar and Kahlua in small bowl until smooth.


CUMIN RICE

~Submitted by Marty B., Tell City, IN

3 c. chicken broth
2 ts. cumin 
1 1/2 c. long grain rice
1/2 c. finely chopped onions

Bring broth to a boil, add cumin and rice. Cover, reduce heat and simmer 20 minutes until liquid is gone. Add onions and toss.


JALAPENO CRACKLIN' CORNBREAD

~Submitted by Johnny, LA

1 cup cracklings 
2 cups water 
1 cup plain cornmeal (medium ground) 
1 teaspoon salt 
1 jalapeno, seeded and diced

Preheat the oven to 425 degrees F. Spray a cast iron skillet with nonstick cooking spray and place skillet in oven to heat. 

Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeno to mixture, stirring well. Using a large serving spoon, drop batter in pone shapes into hot skillet. This should yield 5 to 6 pones. Place in oven and bake for 15 minutes. Then reduce heat to 350 degrees F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.

Source: Paula Deen


BUTTERSCOTCH ZUCCHINI BREAD

~Submitted by Mary S., Nashville, TN

3 eggs 
1 cup oil 
2 teaspoons vanilla 
2 cups sugar 
2 cups grated zucchini 
2 cups flour 
1 teaspoon baking soda 
1 teaspoon salt 
1 teaspoon cinnamon 
1/2 teaspoon ginger 
1/2 teaspoon nutmeg 
1/4 teaspoon baking powder 
1/2 cup rolled oats 
1 (3.4-ounce) package butterscotch pudding mix 
1 cup nuts OR 
1 cup raisins OR 
1 cup dates 

LEMON FROSTING

2 cups confectioner's sugar 
1/2 teaspoon grated lemon peel 
2 tablespoons lemon juice 
1/4 cup butter 

Mix bread ingredients. Pour into 2 greased, floured, wax paper lined pans. Bake 1 hour at 350ºF degrees.

Blend ingredients for lemon frosting and spread over tops of loaves after cooled. 


SLOW-COOKED GREEN CHILE PORK TACOS

~Submitted by Pat, Minden, NV

1 tablespoon olive or vegetable oil
3- to 4- lb boneless pork sirloin roast, netting or string removed
1/4 cup water
1 package (1.25 oz.) taco seasoning mix
1 can (4.5 oz.) chopped green chilies, undrained
2. cups shredded Mexican cheese blend (8 oz.)
1 cup Thick' n Chunky salsa
1 large tomato, chopped (1 cup)
1 cup fresh cilantro leaves
1 lime, cut into 16 pieces
16 flour tortillas (6-inch)

In 12-inch skillet, heat oil over medium-high heat. Add pork roast pieces. Cook 6 to 8 minutes, turning occasionally, until well browned on all sides. In 3-1/2 to 4-quart slow cooker, place pork. Add water to skillet; cook over medium heat 2 to 3 minutes, scrapping up browned bits. Pour over pork. Top pork with taco seasoning mix and chilies. Cover cook on low heat setting 7 to 8 hours. Remove pork from cooker to cutting board. Pull pork into bite-size chunks, using 2 forks. Return pork to juices in cooker. Place cheese and salsa in separate serving bowls. On serving platter, arrange cheese, salsa, tomato, cilantro and lime pieces. Warm tortillas as directed on package. Spoon pork onto tortillas, using slotted spoon; top with cheese, tomato, cilantro and salsa. Squeeze lime juice over fillings. Fold tortillas in half over filling.

Source: Betty Crocker Holiday


STRAWBERRY CREAM CAKE

~Submitted by Treva, Knoxville, TN

Prep Time: 15 min, Total Time: 3 hr 30 min

1 & 1/2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. butter, melted
1 pt. (2 cups) strawberries, divided
1 & 3/4 cups boiling water
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
2 cups ice cubes
1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

MIX crumbs and butter; press firmly onto bottom and halfway up side of lightly greased 9-inch springform pan. Refrigerate.

RESERVE 6 strawberries for garnish; mash remaining strawberries. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved.

Add ice cubes; stir until melted. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate 10 min. or until mixture is very thick and will mound. Spoon into prepared crust.

REFRIGERATE 3 hours or until firm. Remove side of pan. Slice each of the reserved strawberries in half. Arrange strawberries, cut side down, around top of cake. Drizzle strawberries with melted chocolate.

KRAFT KITCHENS TIPS
Healthy Living
Save 50 calories per serving by preparing with JELL-O Brand Strawberry Flavor Sugar Free Low Calorie Gelatin and COOL WHIP LITE Whipped Topping.

How To Mash Strawberries
Crush strawberries with a potato masher. Or, process in food processor container until finely chopped, using pulsing action.

Nutrition (per serving): Calories 230, Total fat 11g, Saturated fat 7g,
Cholesterol 15 mg, Sodium 180 mg, Carbohydrate 31g, 
Dietary fiber 1g, Sugars 21g, Protein 2g, Vitamin A 4%DV, 
Vitamin C 25%DV, Calcium 0%DV, Iron 4%DV

Source: www.kraftfoods.com


DRUNKEN ROASTED SALSA
(Rated 5* at AllRecipes)

~Submitted by Beverley, Montreal, Canada

"This is a fun take on a fresh salsa that is sure to be a hit at any party. This salsa does pack quite a punch, but you can always use fewer peppers." 
(Ohhhh yeahhhhhhhh.. definitely going to try this!! ~Bev :~))) 

INGREDIENTS
1/2 green bell pepper 
1/2 red bell pepper 
2 fresh jalapeno peppers 
2 serrano peppers 
2 tablespoons olive oil 
3/4 large white onion, cut into large chunks 
1/2 large fresh tomato, chopped 
3 cloves garlic 
1/4 cup cilantro leaves 
1 (12 ounce) can canned diced tomatoes with their juice 
2 tablespoons fresh lime juice 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
3 fluid ounces Mexican beer 

DIRECTIONS
Preheat oven to broil. Line a baking sheet with foil. 

Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard. 

Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.


RICE KRISPIE SURPRISE

~Submitted by Leasa, IA

Courtesy of Bill, Sioux City, IA

1 pkg Kraft caramels, unwrapped
1/2 C Eagle condensed milk
1/4 C unsalted butter
1 pkg large marshmallows

Mix caramels, milk and butter together in double boiler until melted and smooth. Dip marshmallows into the mixture, then roll in Rice Krispies. Place on wax paper to set,


MRS. FIELDS' MALTED MILK COOKIES

~Submitted by Barbara, Chula Vista, CA

Yield: 42 servings 

1/8 c All purpose flour 
3/4 c Plain malted milk powder 
1/2 ts Baking soda 
1/4 ts Salt 
1 c White sugar 
1/2 c Light brown sugar; firmly 
1 c Salted butter; softened 
2 lg Eggs 
2 ts Pure vanilla extract 
2 tb Sweetened condensed milk 
12 oz Milk choc. chips 

Preheat oven to 300. In medium bowl combine flour, malted milk powder, soda and salt. Mix well with a wire whisk. Set aside Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix, occasionally scraping down the sides of the bowl. Add the eggs, vanilla and condensed milk, and beat at medium speed until light and fluffy. Add the flour mixture and choc. chips, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 24-25 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface with a spatula.


BLACK RASPBERRY POUND CAKE

~Submitted by Marilyn, Canton, OH

My DH loves pound cake and his favorite berry is the black raspberry, so this is his favorite cake... Hope your readers enjoy it as much as he does!

1 cup butter, softened
1 1/2 cups granulated sugar
3 cups unsifted flour
1 teaspoon salt
1 cup black raspberry jam
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
4 eggs
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 Tbsp. ReaLemon reconstituted lemon juice
1 cup chopped nuts

Preheat oven to 325 degrees F. Liberally grease a 10-inch tube pan.

In large mixer bowl, cream together butter and sugar until fluffy. 

Add eggs, one at a time, beating well after each addition.

Sift or stir together flour, cream of tartar, salt and baking soda. 

Blend together jam, ReaLemon and sour cream. 

Add flour mixture until well blended. 

Stir in vanilla extract and nuts. Pour into prepared pan. 

Bake 70 minutes or until a wooden pick inserted near center comes out clean.

Cool 10 minutes. Remove from pan. Top with Lemon Glaze (recipe follows).

Lemon Glaze:

3/4 cup confectioners' sugar
4 teaspoons lemon juice

Blend sugar and lemon juice until smooth.


NUTS FOR APPLES COOKIES

~Submitted by Treva, Knoxville, TN

1 cup Apple Sauce 
1 cup sugar 
1/2 cup chunky peanut butter 
1 large egg 
1 cup flour 
1 cup rolled oats 
1 cup shredded coconut, lightly toasted 
1/2 cup raisins 
1 tsp ground cinnamon 
1/2 tsp baking soda

Preheat oven to 350° F. Combine sugar, apple sauce, peanut butter and egg in large bowl. Mix until smooth. Stir in remaining ingredients. Spoon dough by rounded tablespoons onto lightly greased baking sheet. Bake 15 minutes, until lightly browned. Allow to cool slightly before removing cookies to cool completely.

Makes about 2 dozen cookies.

Nutrition Information Per Serving (1 cookie):
140 calories; 5 g fat; 10 mg cholesterol; 70 mg sodium; 22 g carbohydrate; 2 g fiber; 3 g protein; 30% calories from fat

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YOSEMITE CHICKEN STEW AND DUMPLINGS

~Submitted by Treva, Knoxville, TN

Serves: 6

Skinless chicken is the basis of this delicious stew; cornmeal dumplings are made with low-fat milk. 

INGREDIENTS Stew

1 lb. skinless, boneless chicken meat, cut into 1" cubes 
1/2 cup onion, coarsely chopped 
1 medium carrot, peeled and thinly sliced 
1 stalk celery, thinly sliced 
1/4 teaspoon salt 
Black pepper to taste
1 pinch ground cloves 
1 bay leaf 
3 cups water 
1 teaspoon cornstarch 
1 teaspoon dried basil 
1 package frozen peas 

Dumplings

1 cup yellow cornmeal 
3/4 cup sifted whole wheat flour 
2 teaspoon baking powder 
1/2 teaspoon salt 
1 cup low-fat (1%) milk 
1 tablespoon olive oil

DIRECTIONS

Stew
1. Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender. 
2. Remove chicken and vegetables from broth. Strain broth. 
3. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid. 
4. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid. 5. Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened. 
6. Add basil, peas, and reserved vegetables to sauce; stir to combine. 
7. Add chicken and heat slowly to boiling while preparing cornmeal dumplings. 

Dumplings
1. Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl. 
2. Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft. 
3. Drop full tablespoons of dough on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam about 20 minutes. 

NUTRITION INFO (per 1.25-cups stew & 2-dumpling serving) 
Calories: 299.9 
Fat: 4.5 g 
Carbohydrates: 41.3 g 
Protein: 23.6 g


SAUTÉED BANANAS WITH SPICED YOGURT TOPPING

~Submitted by Treva, Knoxville, TN

This is best made with firm yellow bananas. They should not be green or they won't have full flavor, and they shouldn't be speckled with brown or they'll be too soft. This is a light take on the classic dessert Bananas Foster. 

Topping:
2/3 cup light vanilla yogurt
Pinch of ground cinnamon
Pinch of ground ginger
Pinch of ground nutmeg 

Bananas:
4 small ripe bananas
1 tablespoon unsalted butter
1 tablespoon dark brown sugar
2 tablespoons orange juice

To make the topping:
In a small bowl, mix the yogurt, cinnamon, ginger, and nutmeg.

To make the bananas:
Peel the bananas and cut them in half crosswise and then lengthwise to make 16 pieces. Cut out any brown spots. 

Melt the butter in a large nonstick skillet over medium heat. Add the bananas cut side down and cook without turning for 3 to 4 minutes, or until golden. Turn, sprinkle with the brown sugar, and cook for 1 minute. Drizzle the orange juice into the pan and over the bananas. Cook, shaking the pan to mix the orange juice with the pan drippings, for 1 to 2 minutes more, until the bananas are lightly browned on the underside. 

With a spatula, remove the bananas from the pan, placing 4 pieces each on 4 dessert plates. Spoon the pan juices over and top each with some of the spiced yogurt. Serve right away. 

Makes 4 servings

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CHOCOLATE FILLED CAKE ROLL - DIABETIC CAKE

~Submitted by Mary S., Nashville, TN

Servings: 12 slices 

Cake: 
5 eggs 
1/2 cup sugar 
3 packets of Sweet 'n Low 
1 teaspoon vanilla extract 
3/4 cup all-purpose flour 
2 tablespoons cornstarch 
1 teaspoon baking powder 

Filling: 
2 cups skim milk 
1 package (1.4 ounces) sugar-free chocolate instant pudding mix 

Topping: 
2 teaspoons sugar-free cocoa mix 

Preheat oven to 400F. Grease and line the bottom of a 10x15" jelly roll pan with waxed paper. Beat eggs in a large bowl with electric mixer until fluffy. Sprinkle sugar, Sweet 'n Low and vanilla over eggs; continue beating for 2 minutes. 

Sift flour, cornstarch, and baking powder together. Sprinkle half the mixture over batter; fold in with spatula. Repeat with remaining flour mixture. Spread batter evenly in pan. Bake on center rack in oven for 10 to 12 minutes or until cake is golden and springs back when lightly touched.

Arrange a towel on work surface and cover with aluminum foil. Loosen edges of cake; unmold on foil. Roll cake jelly roll style, using towel as a guide. Leave cake rolled until it cools into jelly roll shape. 

To make filling, blend milk with pudding mix according to package directions. Refrigerate pudding until it thickens. Unroll cake, spread evenly with pudding, and reroll. Lightly sprinkle sugar-free cocoa over the top to decorate. Cut into 1" slices and serve.

Nutritional Information Per Serving: Calories: 122; Cholesterol: 92mg; Fat: 2 grams; Carbohydrates: 21 grams; Sodium: 197mg
Exchanges: 1 Fruit; 1/2 Skim Milk; 1/2 Fat; 1 Starch


NUTTY CHICKEN SALAD LETTUCE WRAPS 

~Submitted by Mary S., Nashville, TN

Yield: 4 servings 
Serving size: 2 lettuce leaves with 1/3 cup filling per leaf 

INGREDIENTS 

- 1/2 cup halved seedless red grapes 
- 1-1/2 cups cooked cubed chicken breast 
- 1/4 cup chopped, toasted, unsalted cashews 
- 1/4 cup diced celery 
- 1/4 cup low-fat mayonnaise 
- 8 large leaves Bibb lettuce 

DIRECTIONS 

Combine grapes, chicken, cashews, celery, and mayonnaise in a bowl and stir gently. Place 2 lettuce leaves on each plate and top each leaf with about 1/3 cup chicken salad mixture. Fold lettuce over to cover chicken salad and serve. 

Nutritional Information Per Serving: Glycemic Index: 31, Glycemic Load: 2, Calories: 193, Protein: 16 g, Carbohydrate: 7 g, Dietary Fiber: Less than 1 g, Fat; 10 g, Cholesterol: 42 mg, Sodium: 206 mg
Diabetic Exchanges: 2 Lean Meat, 2 Fat, 1/2 Fruit

Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale

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BRICKLE-CRUNCH PEACH TARTS

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Makes 2 servings
Prep: 35 minutes
Bake: 25 minutes

Ingredients
1 tablespoon sugar
1 teaspoon all-purpose flour
1/8 teaspoon ground cinnamon
1 cup thinly sliced, peeled peaches or frozen unsweetened peach slices
1 tablespoon snipped dried tart red cherries or cranberries, or raisins
1/2 teaspoon lemon juice
2 portions Basic Pastry Dough (see Recipe Center)
2 tablespoons almond brickle pieces
1 tablespoon chopped almonds or pecans
Vanilla ice cream (optional)

Directions
1. In a medium mixing bowl stir together the sugar, flour, and cinnamon. Add the peaches; cherries, cranberries, or raisins; and the lemon juice. Toss to coat peaches. If using frozen peach slices, let the peach mixture stand for 15 to 30 minutes or until the peaches are partially thawed but still icy. 

2. Prepare Basic Pastry Dough as directed. On a lightly floured surface, roll each portion of dough into a 7-1/2-inch circle. Trim circles to 7 inches. Transfer the circles to an ungreased baking sheet. Stir the peach mixture. Spoon half of the peach mixture in the center of each circle, leaving about 1-1/2-inch border. Fold the border up around peach mixture, crimping pastry to form an edge. 

3. Mix brickle pieces and almonds. Sprinkle over peach mixture. Bake in a 375 degree F oven about 25 minutes or until edges are golden and peaches are tender. Cool tarts slightly on baking sheet on a wire rack. Serve warm. If desired, top with ice cream. Makes 2 tarts. 

Menu Suggestion: Go country-style with fried chicken and a side dish of buttered corn. 

Nutritional Information
Nutritional facts per serving
Calories: 445, total fat: 23g, saturated fat: 5g, cholesterol: 0mg, sodium: 188mg, carbohydrate: 56g, protein: 6g


CARIBBEAN TOMATO PASTA

~Submitted by Mary S., Nashville, TN

3 large vine-ripened tomatoes
3/4 cup canned black beans, drained and rinsed
2 tbsp. extra-virgin olive oil
3 cloves garlic, minced
2 tbsp. chopped fresh cilantro
1 tbsp. chopped fresh chives
1 tbsp. fresh lime juice
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1/4 tsp. salt
1/4 tsp. black pepper
4-ozs. vermicelli, uncooked
1/2 cup (2-oz.) shredded Monterey Jack cheese

Peel tomatoes, and coarsely chop over a medium bowl, reserving juice.

Combine chopped tomatoes, reserved juice, beans and next 9 ingredients; cover and let stand at room temperature at least 1 hour.

Cook pasta according to package directions; drain. 

Serve tomato mixture over pasta, and sprinkle with cheese.

Yield: 2 servings.

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BAKED CHICKEN CHIMICHANGAS

Everyone loves chicken and nobody can resist this chimichanga recipe! It tastes great and looks impressive. 

Servings: 6

½ cup chopped onion 
2 garlic cloves, minced 
2 tablespoons olive oil, plus more for brushing on chimichangas 
½ tablespoon chili powder 
16 ounces salsa (choose your favorite) 
½ teaspoon ground cumin 
½ teaspoon ground cinnamon 
2 ½ cups cooked and shredded chicken 
Salt to taste, optional 
6 (10-inch) flour tortillas (if stiff, warm before filling) 
1 cup refried beans 
Sour cream, for serving 
Guacamole, for serving

1. In a large saucepan over medium heat, sauté the onion and garlic in 2 tablespoons of the oil until tender. Stir in the chili powder, salsa, cumin and cinnamon. Stir in the shredded chicken and, if you like, salt to taste. Remove from the heat and let cool for a few minutes. 

2. Heat the oven to 450°F. Grease a rimmed 15-by-10-by-1-inch baking pan. 

3. Working with one tortilla at a time, spoon a heaping tablespoon of beans down the center. Top with a scant ½ cup of the chicken mixture. Fold up the bottom, top and sides of the tortilla and secure with wooden toothpicks if necessary. Repeat with the remaining tortillas. 

4. Place the chimichangas in greased baking pan, seam side down. Brush all sides with oil. Bake for 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with sour cream and guacamole. 

Nutrition note: Nutritional analysis includes 1Tbsp. sour cream and 2 Tbsp. guacamole for each chimichanga.

Based on individual serving.
Calories: 427
Total Fat: 21 g
Carbohydrates: 42 g
Protein: 18 g

Source: iVillage


SMOTHERED HAMBURGER "STEAKS"

Yields: 4 servings 

I found a recipe on AllRecipes and tweaked it a bit. Actually, a LOT. What an elegant way to prepare hamburger patties!

4 (8 ounce weight, uncooked) hamburger patties (steaks)*
seasoned salt to taste
cracked black pepper to taste
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard 
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled 

Season hamburger patties with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over patties, and turn to coat. Marinate for up to 30 minutes. 

While the meat marinates, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside. 

Preheat grill for high heat on one side, and medium heat on the other side. 

Lightly oil the grill grate. Place hamburger steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each steak with a fourth of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted. 

* The original recipe calls for filet mignon but hamburger is more our style.


CHOCOLATE NUT BROWNIES

Ingredients:
1 x Square unsweetened chocolate
*OR
1 oz -No-melt unsweetened choc.
1/2 cup Shortening
2 tbl Sweetener
2 tsp Vanilla
2 x Eggs, beaten
1 cup Sifted all-purpose flour
1/2 tsp Baking soda
1/4 cup Chopped nuts

Method:
Melt shortening and chocolate over low heat. Remove from heat. Add liquid sweetener (forgot to put in the recipe that it was liquid), vanilla and beaten eggs . Stir until well blended. Add flour and baking soda; mix well.

Stir in nuts. Pour into greased (can spray with Pam) 8" cake pan. Bake at 325 for 20 mins; cool. Cut into 30 squares. 

Exchange: 2 brownies = 1/2 bread and 1 1/2 fat.


MEXICAN HAM & EGG BAKE

Ingredients:
6 x Eggs
1/4 cup All purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
1/4 lb Canned green chilies, diced
1 cup Cottage cheese
1/2 lb Monterey Jack cheese, shredded
2 tsp Unsalted butter
1 1/2 lb Cooked ham, cut into 3/4 inch slices
1 1/2 cup Salsa

Method:
Prep: 10 min, Cook: 30 min. Preheat oven to 375 F. Whisk eggs in a mixing bowl. Add flour , baking powder and salt and mix thoroughly. Stir in next 3 ingredients. Transfer to a buttered 9 inch baking dish. Bake 30-35 minutes or until center is just set. Let stand 5 minutes before cutting into squares. Melt butter in a heavy nonstick skillet over medium heat. Sauté ham 2-3 minutes per side until browned. Transfer to a platter and keep warm until ready to serve with eggs and salsa .

This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.

Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:

The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.

The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)

Contact:
Phil Maine (philmn@charter.net)

Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.

Dilly Core

If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.






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