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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies (ends 12/31/2009) Crazy Corner Recipe Reviews, Reader Comments Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. This is also the very first issue for 2009. Do you find yourself making resolutions every January? Do you keep them? I've made many over the years and some that I've failed to keep. Of course, as you get older, some are much easier to keep. Like to stop partying too much, lol. Or to get more rest (I know folks who only get out of bed in order to eat). Some resolve to quit smoking (I have an entire year under my belt now, thank you very much); others want to eat better, exercise more, etc. I have a few personal goals but I have some for this publication, too. I resolve to make it better for everyone, me included. You'll see some changes around here. Some sections take a lot of time to maintain, creating a lot of extra work and record-keeping for me. I'm going to respond to the wants and needs of readers to improve the look and content of A to Z Recipes newsletters. Again, you will see changes to that effect including some in today's issue. I look forward to your input and help, such as recipes and other content. I really need help from more people. Make a resolution today to do just that, won't you? Please visit the Monthly Theme - Recipe Submissions section to read all about the newest theme topic. We'll give this another month to see if it is still a viable aspect of this publication without me nagging folks to send in recipes. You'll find the link there to use for sharing recipes here at A to Z Recipes. Today's issue contains recipes from our last Monthly Theme topic of Five Ingredient (or Less) Recipes. A few readers remarked on how this theme topic made them actually read through their recipe collection. Maybe you found some recipes you forgot about and will prepare soon. You will see how that effort paid off in this fine issue. We did so well after my last-ditch deadline extension. We got recipes from some new folks as well as some we haven't heard from in a while. Here are the readers who unselfishly used their holiday time to help with this issue (some really shared a lot of recipes!): Treva, NC Mary H., Montreal, Canada Connie W., Deer Lodge, TN Jim D., WA State Dawn, NH Chris M., NM Mary S., Nashville, TN Rusty, FL Jean M., OH Pat, Merritt Island, FL Pat, Minden, NV Marlene H., Rifle, CO Luanne, FL Larry J., Spring Hill, TN Larry Holmes, Toronto, Canada Betty K., Belhaven, NC Jessica, Corfu, Greece Debbie, CA Patricia, Charlevoix, MI We'll see you here again on Wednesday, God willing. Make some changes for the New Year. Visit Amazon.com for great ways to save and help A to Z Recipes. Click here. PS: The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. We will visit New Smyrna Beach, Florida August 11-18, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!

Just a Pinch of Kindness

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself! Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

Food For Thought

~Shared by Treva, NC "What you see with your eyes shut is what counts." --Lame Deer, LAKOTA Another whole world opens up when we close our eyes and calm our mind. Be still and know; be still and hear; be still and see; be still and feel. Inside every person is a still, small voice. Sometime it is necessary to close our eyes to shut down our perception in order to see. Try this occasionally; when you are talking to your child or spouse, close your eyes and listen to them. Listen to the tone of their voice; listen to their excitement; listen to their pain-listen. Great Spirit, today, let me hear only what really counts. Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

Another Chance by Helen Steiner Rice ~Shared by Mary H., Montreal, Canada How often we wish for another chance To make a fresh beginning. A chance to blot out our mistakes And change failure into winning. It does not take a new day To make a brand new start, It only takes a deep desire To try with all our heart. To live a little better And to always be forgiving And to add a little sunshine To the world in which we're living. So never give up in despair And think that you are through, For there's always a tomorrow And the hope of starting new. 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!

Did You Know?

WD-40 - Well, Who Knew...? ~Shared by Connie W., Deer Lodge, TN  I had a neighbor who had bought a new pickup. I got up very early one Sunday morning and saw that someone had spray painted red all around the sides of this beige truck (for some unknown reason). I went over, woke him up, and told him the bad news. He was very upset and was trying to figure out what to do, probably nothing until Monday morning, since nothing was open. Another neighbor came out and told him to get his WD-40 and clean it off. It removed the unwanted paint beautifully and did not harm his paint job that was on the truck. I'm impressed! WD-40 who knew? Water Displacement #40. The product began from a search for a rust preventative solvent and degreaser to protect missile parts. WD-40 was created in 1953 by three technicians at the San Diego Rocket Chemical Company. Its name comes from the project that was to find a "water displacement" compound. They were successful with the fortieth formulation, thus WD-40. The Corvair Company bought it in bulk to protect their atlas missile parts. Ken East (one of the original founders) says there is nothing in WD-40 that would hurt you. When you read the "shower door" part, try it. It's the first thing that has ever cleaned that spotty shower door. If yours is plastic, it works just as well as glass. It's a miracle! Then try it on your stovetop... Voila! It's now shinier than it's ever been. You'll be amazed. Here are some of the uses: 1) Protects silver from tarnishing. 2) Removes road tar and grime from cars. 3) Cleans and lubricates guitar strings. 4) Gives floors that 'just-waxed' sheen without making it slippery. 5) Keeps flies off cows. 6) Restores and cleans chalkboards. 7) Removes lipstick stains. 8) Loosens stubborn zippers. 9) Untangles jewelry chains. 10) Removes stains from stainless steel sinks. 11) Removes dirt and grime from the barbecue grill. 12) Keeps ceramic/terra cotta garden pots from oxidizing. 13) Removes tomato stains from clothing. 14) Keeps glass shower doors free of water spots. 15) Camouflages scratches in ceramic and marble floors. 16) Keeps scissors working smoothly. 17) Lubricates noisy door hinges on vehicles and doors in homes 18) It removes black scuff marks from the kitchen floor! Use WD-40 for those nasty tar and scuff marks on flooring. It doesn't seem to harm the finish and you won't have to scrub nearly as hard to get them off. Just remember to open some windows if you have a lot of marks. 19) Bug guts will eat away the finish on your car if not removed quickly! Use WD-40! 20) Gives a children's play gym slide a shine for a super fast slide. 21) Lubricates gear shift and mower deck lever for ease of handling on riding mowers. 22) Rids kids rocking chairs and swings of squeaky noises. 23) Lubricates tracks in sticking home windows and makes them easier to open. 24) Spraying an umbrella stem makes it easier to open and close. 25) Restores and cleans padded leather dashboards in vehicles, as well as vinyl bumpers. 26) Restores and cleans roof racks on vehicles. 27) Lubricates and stops squeaks in electric fans. 28) Lubricates wheel sprockets on tricycles, wagons, and bicycles for easy handling. 29) Lubricates fan belts on washers and dryers and keeps them running smoothly. 30) Keeps rust from forming on saws and saw blades, and other tools. 31) Removes splattered grease on stove. 32) Keeps bathroom mirror from fogging. 33) Lubricates prosthetic limbs. 34) Keeps pigeons off the balcony (they hate the smell). 35) Removes all traces of duct tape. 36) Folks even spray it on their arms, hands, and knees to relieve arthritis pain. 37) Florida's favorite use is: "cleans and removes love bugs from grills and bumpers." 38) The favorite use in the state of New York WD-40 protects the Statue of Liberty from the elements. 39) WD-40 attracts fish. Spray a LITTLE on live bait or lures and you will be catching the big one in no time. Also, it's a lot cheaper than the chemical attractants that are made for just that purpose. Keep in mind though, using some chemical laced baits or lures for fishing are not allowed in some states.  40) Use it for fire ant bites. It takes the sting away immediately and stops the itch. 41) WD-40 is great for removing crayon from walls. Spray on the mark and wipe with a clean rag. 42) Also, if you've discovered that your teenage daughter has washed and dried a tube of lipstick with a load of laundry, saturate the lipstick spots with WD-40 and re-wash. Presto! Lipstick is gone! 43) If you sprayed WD-40 on the distributor cap, it would displace the moisture and allow the car to start. P. S. The basic ingredient is FISH OIL.  P. P. S. I keep a can of WD-40 in my kitchen cabinet over the stove. It is good for oven burns or any other type of burn. It takes the burned feeling away and heals with NO scarring. 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!

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: Sweets For My Sweet As the name and cartoon imply, we are looking for Valentine's Day dessert recipes for your sweetie. I love Valentine's Day and preparing a nice meal for my family which includes a sweet finish. February 14th is just around the corner so we'll be posting these recipes just in time for Valentine's Day. I'd love dessert recipes for every taste and lifestyle (diabetic, for two, sugar-replacement, heart healthy, etc.) Please join in the fun and send in your dessert recipes for this Monthly Theme topic. 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 Sweets For My Sweet. We will collect them the remainder of this month and post them on the second Sunday of next month. 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: Sweets For My Sweet 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 (no columns or frames), 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: Sweets For My Sweet. 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 Sweets For My Sweet has a deadline of January 31, 2009, and will be posted on February 8, 2009. Please use this email link to submit a recipe for theme recipes: Sweets For My Sweet As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our January Birthday Babies: 1st Christine G. in Montreal, Canada 3rd Peggy in Odenton, Maryland 4th Doug I. on Vancouver Island, BC, Canada 4th Ethan J. in Scandia, Kansas 6th Marie I. on Vancouver Island, BC, Canada 6th Brenda H. in Hartselle, Alabama 6th Luanne M. in Michigan 6th Jason N. in Independence, KY 7th Lucy W. in Kirtland, Ohio 7th Diane in Chester, South Carolina 8th Marilyn in Stillwater, Oklahoma 8th Joyce T. in Moses Lake, Washington State 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 12th Brenda in Rialto, California 13th Jeanette P. in Edmonton, Alberta, Canada 13th Dennis in Scandia, Kansas 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 19th Mary P. in Independence, Missouri 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  27th Angela in Texas 29th Elaine in Meadville, Pennsylvania 29th Kaye P. in Dewitt, Michigan 29th Heather P. in Centerville, OH 31st Ed T. in Caldwell, Idaho 31st Lorrel-Lee M. in Kenora, Ontario, Canada Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

MURPHY'S OTHER 15 LAWS...  ~Shared by Jim D., WA State 1. Light travels faster than sound. This is why some people appear bright until you hear them speak.  2. A fine is a tax for doing wrong. A tax is a fine for doing well.  3. He, who laughs last, thinks slowest.  4. A day without sunshine is like, well, night.  5. Change is inevitable, except from a vending machine.  6. Those who live by the sword get shot by those who don't.  7. Nothing is foolproof to a sufficiently talented fool.  8. The 50-50-90 rule: Anytime you have a 50-50 chance of getting something right, there's a 90% probability you'll get it wrong.  9. It is said that if you line up all the cars in the world end-to-end, someone would be stupid enough to try to pass them.  10. If the shoe fits, get another one just like it.  11. The things that come to those that wait, may be the things left by those who got there first.  12. Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in a boat all day drinking beer.  13. Flashlight: A case for holding dead batteries.  14 . The shin bone is a device for finding ! furniture in the dark.  15. When you go into court, you are putting yourself in the hands of twelve people who weren't smart enough to get out of jury duty. 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!

Recipe Reviews, Reader Comments

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 and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind BUTTER PECAN COOKIES ~Shared by Dawn, NH 3/4 cup butter, softened 1 pkg (4 serving size) butterscotch pudding, instant 1- 1/4 cups flour 1/2 cup chopped pecans Preheat oven to 375°. Cream butter and dry pudding mix in medium bowl. Gradually stir in flour. Mix in pecans. Roll into 1- 1/2 inch balls. Place on greased cookie sheets. Flatten slightly with the bottom of a glass. Bake 10- 13 minutes or til light golden brown. Remove from cookie sheets and cool on wire racks.  Makes approx 2 dozen. BROCCOLI CHICKEN CASSEROLE ~Shared by Dawn, NH 1- 1/2 cups water 2 cups cubed, cooked chicken 1 pkg (6oz) chicken stuffing mix 1 cup broccoli florets 1 can condensed (10-3/4 oz) broccoli cheese soup, undiluted 1 cup shredded cheddar cheese In small saucepan bring water to a boil. Stir in stuffing mix. Cover and set aside for 5 minutes. Layer chicken and broccoli in a greased 11 x 7 baking dish. Top with soup. Fluff stuffing with a fork, and spread over top of soup. Sprinkle with cheese. Bake, uncovered at 350° for 30- 35 minutes or until heated through.  Serves 6 CHOCOLATE MOUSSE PIE ~Shared by Dawn, NH 1 cup milk chocolate chips 16 large marshmallows 1/2 cup milk 2 cups heavy cream, whipped 1 graham cracker crust (9 inch) In top of double boiler place chocolate chips, marshmallows and milk. Stir until mixture is melted and smooth. Cool. Fold in whipped cream. Pour into crust. Refrigerate for at least 3 hours. Store in refrigerator. SWISS CHICKEN ~Shared by Dawn, NH 6 boneless, skinless chicken breast halves 1 cup shredded Swiss cheese 5 cups seasoned stuffing mix 1 can (10-3/4 oz) cream of mushroom soup, undiluted 1 cup sour cream Place chicken in greased 9 x 13 baking dish. Sprinkle with cheese and stuffing mix. Combine soup and sour cream. Spread over stuffing. Bake uncovered, at 375° for 1 hour, or til meat juices run clear. Serves 6 TWO-INGREDIENT FUDGE ~Shared by Chris M., NM Well, I made the 2 ingredient fudge today. I used  1 pkg. – 10 oz. – cherry cordial filled milk chocolate kisses  1 handful deep bittersweet mini baking chips Ѕ tsp. vanilla ј tsp. salt 1 can of cream cheese frosting I melted the kisses as directed in the microwave. Added the vanilla and salt and the frosting and mixed well till blended. I had to micro it for about 30 seconds on high to blend better. I poured the concoction into 2 buttered 8” sq. pans and refrigerated. Ѕ hour later I cut both pans in small pieces. Oh my! Hubby tasted a piece, and he is not a sweets person, and he loved it!  BBQ SMOKIES  ~Shared by Chris M., NM 1 pkg. (16 oz.) Little Smokies  1 jar (10 oz.) grape jelly  1 jar (12 oz.) chili sauce  Add all ingredients to crock pot and heat. Serve with toothpicks.  CUCUMBER SANDWICHES ~Shared by Chris M., NM • 2 loaves party size rye bread  • 1 8oz package cream cheese  • 1 package Good Seasons dry Italian dressing mix  • 2 or 3 medium cucumbers  • dry dill weed  Blend softened cream cheese and dressing mix. Spread on rye slices. Top with thin slices of cucumber, then sprinkle with dill. Cover with plastic wrap and refrigerate. Serve chilled. The bread absorbs the seasoning flavor if left refrigerated at least half a day.  These are great and easy! My hubby's cousin introduced these to us several years ago. I make them occasionally, and sprinkle dill on top before I serve them. Several friends also began making these since I first introduced them in Alamogordo. You may use French or Italian bread instead of the party size bread. You could also sprinkle paprika on top instead of the dill.  TOM AND JERRY ~Shared by Chris M., NM 1 whole egg, separated  1/2 jigger Jamaican rum  1 teaspoon confectioners' sugar  1/4 teaspoon powdered allspice  1/4 ounce brandy  Mix together yolk of egg, rum, sugar and allspice, then add white of egg which has been beaten to a stiff froth, and brandy. Divide this equally in two Tom and Jerry mugs. Add 1/2 jigger brandy to each. Stir piping hot water or milk into each mug and top with nutmeg.  TEQUILA ROSE ~Shared by Chris M., NM 1 can Eagle Brand condensed milk  1 c. cream  2 tsp. vanilla  1/4 c. - more or less ---Smuckers Sundae Strawberry Syrup  1/2 to 1 c. tequila  Put all ingredients in a blender and mix well. Place in dark bottle and refrigerate. Serve. Keeps about 2 weeks.  FRIED GREEN TOMATOES ~Shared by Chris M., NM 3 slices of bacon  4 medium green tomatoes  1 cup fine ground cornmeal salt and pepper to taste  1/2 cup milk  Fry the bacon in heavy skillet. Transfer it to absorbent paper. Cut each tomato into 1/2" thick slices. Put sliced tomatoes on absorbent paper. Mix together the cornmeal, salt and pepper. Dip tomato slices into a small bowl of milk remove and coat with your cornmeal mixture. Fry tomatoes in the bacon fat over medium heat until the cornmeal browns, about 1 1/2 minutes on each side. Can be served over rice or pasta and smothered with a cream sauce and shrimp.  EASY PICKLED ASPARAGUS ~Shared by Chris M., NM 1 lb asparagus  Juice from a 24 oz jar of dill pickles (Claussen Kosher Dill Spears recommended)  Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid and refrigerate at least 1 day. I would imagine you could do this with green beans, too. GARLIC CHICKEN ~Shared by Treva, NC Dipping the chicken in olive oil does add a few calories, but I used it pretty sparingly and it ended up delish - a good way to get in healthy oils! 45 min 15 min prep Serves 4 Ingredients:  2 teaspoons fresh garlic cloves, minced 1/4 cup olive oil 1/4 cup breadcrumbs 4 boneless skinless chicken breasts 1/4 cup parmesan cheese (Grated) Directions: Preheat oven to 425 degrees F.  Warm the garlic in olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.  Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear. FRENCH TOAST FINGERS ~Shared by Treva, NC Bite-size French toast 'fingers' are great for a buffet...and kids love them.  2 eggs  1/4 cup milk  1/4 teaspoon salt  1/2 cup strawberry preserves  8 slices day-old white bread  Confectioners' sugar, optional In a small bowl, whisk the eggs, milk and salt; set aside. Spread preserves on four slices of bread; top with the remaining bread. Trim crusts; cut each sandwich into three strips. Dip both sides in egg mixture. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. Dust with confectioners' sugar if desired. Yield: 4 servings. Nutrition Facts One serving: of three strips (prepared with egg substitute, fat-free milk and sugar-free preserves and without confectioners' sugar) Calories: 235 Fat: 4 g Saturated Fat: 0 g Cholesterol: 2 mg Sodium: 500 mg Carbohydrate: 42 g Fiber: 0 g Protein: 10 g  Diabetic Exch: 2 starch, 1 meat, 1/2 fruit. Source: Taste of Home VEGETABLE & STUFFING BAKE ~Shared by Treva, NC Prep Time: 10 min Total Time: 35 min Makes: 6 servings 3/4 cup MIRACLE WHIP Dressing 1/2 cup milk 1 package (6-1/4 oz.) STOVE TOP Stuffing Mix 1 package (16 oz.) frozen broccoli florets, thawed, drained 1 cup KRAFT Shredded Cheddar Cheese PREHEAT oven to 350°F. Mix dressing and milk in large bowl until well blended. Add remaining ingredients; mix lightly. SPOON into 11 x 7-inch baking dish. BAKE 20 to 25 min. or until heated through.  Healthy Living Looking for a tasty, better-for-you version of this festive casserole? Save 60 calories, 5 grams of fat and 290 mg sodium per serving by using 1/2 cup KRAFT Mayo Light Mayonnaise, 2/3 cup fat free milk, STOVE TOP Lower Sodium Stuffing Mix for Chicken and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese. Try our healthy living version of Vegetable & Stuffing Bake.  Make-Ahead Assemble ingredients as directed; cover. Refrigerate up to 24 hours. When ready to serve, uncover and bake at 350°F for 25 to 30 min. or until heated through. Nutrition (per serving) Calories 310 Total fat 16g Saturated fat 6g Cholesterol 25 mg Sodium 850 mg Carbohydrate 31g Dietary fiber 3g Sugars 8g Protein 11g  Vitamin A 20%DV Vitamin C 70%DV Calcium 20%DV Iron 10%DV  SWEETLY SIMPLE COFFEE CAKE ~Shared by Treva, NC 2 10-oz tubes refrigerated biscuits 1/4 c butter, melted 1/3 c brown sugar, packed 1-1/2 tsp cinnamon 1/ 4 c chopped nuts Arrange biscuits very close together in 9” round cake pan. Mix together butter, brown sugar, cinnamon and nuts; spread over biscuits. Bake at 350 for 20 mins.  Serves 8 ITALIAN-STYLE CHICKEN SKILLET ~Shared by Treva, NC 4 servings 4 small boneless skinless chicken breast halves (1 lb.) 1 onion, halved, sliced 1 red pepper, cut into thin strips 1/2 cup fat-free reduced-sodium chicken broth 1/4 cup KRAFT Tuscan House Italian Dressing and Marinade HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover with lid. Cook 5 to 7 min. on each side or until chicken is cooked through (165єF). Remove chicken from skillet; keep warm. ADD vegetables to skillet. Cook, uncovered, 4 min. or until crisp-tender, stirring occasionally. STIR in broth and dressing. Return chicken to skillet. Cook 1 min. or until chicken is coated and heated through. Serving Suggestion While the chicken is simmering, prepare brown rice to serve as an accompaniment. Nutrition Information: Calories 220; Total fat 9 g; Saturated fat1.5 g; Cholesterol 70 mg; Sodium 250 mg; Carbohydrate 6 g; Dietary fiber 1 g; Sugars 3 g; Protein 26 g; Vitamin A 20 %DV; Vitamin C 50 %DV; Calcium 2 %DV; Iron 6 %DV CROCKPOT CREAMY RED POTATOES AND CHICKEN ~Shared by Treva, NC 1-1/2 lbs. red potatoes, quartered 8-oz. cream cheese (can use Neufchatel-- -lower fat) SOFTENED 10-3/4 oz. Cream of Potato Soup 1 envelope Buttermilk Ranch-style Salad Dressing Mix 12-oz. chicken breast, cut into strips (uncooked) Place potatoes in crockpot. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips (uncooked) and spread this mixture over the potatoes (or just stir all together). Cover and cook on Low for 8 hours, or until potatoes are tender. Stir before serving. NOTE: For a great side dish, you can use this same recipe omitting the chicken.  ONION VEGGIE DIP ~Shared by Treva, NC With just four ingredients and only 10 minutes of prep, this creamy dip is perfect with veggies or crackers. Ruthie Pomeroy of Mount Angel, Oregon shares the recipe. SERVINGS: 8 PREP: 10 min. TOTAL: 10 min. INGREDIENTS * 2 cups (16 ounces) sour cream * 3 tablespoons dried minced onion * 3 tablespoons dried parsley flakes * 1 teaspoon seasoned salt Serve with Assorted fresh vegetables or crackers. In a small bowl, combine the four ingredients.  Cover and chill for at least 1 hour.  Serve with vegetables or crackers. Yield: 2 cups. Source: Simple & Delicious CROCKPOT SWEET & SOUR MEATBALLS ~Shared by Mary S., Nashville, TN 2 lbs. precooked frozen meatballs  1 cup grape jelly  2 cups cocktail sauce Heat meatballs in oven as directed on package. Place in 3-4 quart crockpot. Mix jelly and cocktail sauce thoroughly, pour over meatballs, stir well, cover crockpot, and heat on high 1-2 hours until sauce is hot. Turn heat to low until ready to serve, stirring occasionally.  Serves 8-10  SWEET & SPICY KIELBASA ~Shared by Mary S., Nashville, TN 1 cup brown sugar  1 Tbsp. spicy mustard  2 lbs. smoked fully cooked kielbasa, cut into 1" pieces Combine brown sugar and mustard in crockpot; add kielbasa, and stir to evenly coat. Cover crockpot and cook on low-heat 2-1/2 to 3 hours, stirring occasionally, until kielbasa is thoroughly heated.  Makes 12 servings  MARGARITA DIP ~Shared by Mary S., Nashville, TN 8 oz. pkg. cream cheese, softened  1/3 cup frozen margarita drink mix, thawed  2 Tbsp. orange juice  1/4 cup powdered sugar  1/4 cup whipping cream, whipped In a medium bowl, beat together softened cream cheese, margarita mix, orange juice and powdered sugar until smooth. Fold whipped cream into mixture until well blended. Cover and chill 1 hour to blend flavors. Serve dip with strawberries, cherries, peach slices and other fresh fruit.  Makes 12 servings  MINI FOCACCIA BREAD ~Shared by Mary S., Nashville, TN 11 oz. can refrigerated soft breadstick dough  2 Tbsp. olive oil  1/4 cup grated Parmesan cheese  2 tsp. dried Italian seasoning Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper. Remove dough from can and separate into 8 coils, but do not unroll. Place on prepared pans and press each coil of dough into a 5" circle. Drizzle with olive oil. Combine cheese and seasoning and mix well. Sprinkle over each coil. Bake at 375 degrees for 8-14 minutes until golden brown. Remove from cookie sheets immediately. Makes 8 servings  EASY FUDGE ~Shared by Mary S., Nashville, TN 1 (12-ounce) package semisweet chocolate chips  1 (14-ounce) can sweetened condensed milk Place chips and milk in microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.  Makes about 2 pounds candy.  LEMONADE PIE ~Shared by Mary S., Nashville, TN 4 cups vanilla ice cream or lemon ice cream, softened  6 oz. can frozen lemonade concentrate, thawed  1 9" graham cracker crust In medium bowl, mix ice cream and lemonade concentrate until blended. Immediately spoon into graham cracker crust. Freeze at least 4 hours until firm. Let stand at room temperature for 10 minutes before cutting to make serving easier.  Makes 8 servings  REUBEN CASSEROLE ~Shared by Mary S., Nashville, TN 1 Granny Smith apple, peeled and chopped  6 oz. corned beef, cut into 1/2" cubes  14 oz. can sauerkraut, rinsed and drained  1 pkg. refrigerated mashed potatoes  2 cups shredded Havarti cheese with caraway Preheat oven to 350 degrees. In microwave safe dish, cook chopped apple on high power for 1-3 minutes or until tender, stirring once. Drain, if necessary. Combine with corned beef and sauerkraut in medium bowl and mix to combine. Spread half of the potatoes in a greased 8" square glass baking dish. Sprinkle with 1/2 cup shredded cheese. Top with all of the corned beef mixture, then remaining potatoes. Sprinkle with remaining cheese. Bake at 350 degrees for 20-25 minutes or until casserole is hot and cheese is melted.  Serves 6  ITALIAN CHICKEN SALAD ~Shared by Mary S., Nashville, TN 1 lb. deli marinated vegetable salad  2 cups cooked chicken, cubed  1 cup cubed provolone cheese  15 oz. can black beans, rinsed and drained  1/4 cup grated Parmesan cheese Combine all ingredients and mix gently to blend. Store any leftovers in the refrigerator. Serves 6  ROSEMARY CASHEWS ~Shared by Jim D., WA State 1 lb cashews 2 T fresh rosemary, cut 1/2 t cayenne pepper 2 t brown sugar 1 T kosher salt 1 T melted butter Heat over 350o - put cashews on baking sheet. Cook for 5-6 minutes. Mix rest of ingredients. Pour over warm cashews and toss. Turn the oven off. Put the cashews back in the oven for 5 more minutes. ORANGE-CRANBERRY DIP ~Shared by Rusty, FL 8 oz. cream cheese, softened  1 peeled orange  1/2 cup dried cranberries  1 Tbs. Honey or Splenda  Orange zest  Zest the orange and then peel and remove the membrane between the slices.  Place the cranberries in a food processor or chopper then when they have been chopped some add the orange slices and chop them together.  Add the softened cream cheese, honey or Splenda and zest.  This is very good with a variety of crackers served together on a tray. FIVE INGREDIENT PASTA ~Shared by Jean M., OH I have used this recipe many times, depending upon what I had in the fridge. This can be adjusted for anything you have as a left over, or any sauce you prefer !! Just use your imagination!!! One of the easiest recipes for changing I have ever used !! It boggles the mind !! 3 cups uncooked farfalle (bow-tie) pasta (6 ounces)  2 cups cubed cooked turkey breasts (you can use any cooked meat you want to)  1/2 cup basil pesto (or any other preferred sauce) 1/2 cup coarsely chopped roasted red bell peppers (or to your preference) Sliced ripe olives, if desired  1. Cook and drain pasta as directed on package in 3-quart saucepan.  2. Mix hot cooked pasta, turkey, pesto and bell peppers in same saucepan. Heat over low heat, stirring constantly, until hot.  3. Garnish with olives.  Look for roasted red peppers in small jars near the pickles, olives and relishes in the supermarket. Pesto comes in a variety of flavors and is found in the refrigerated section or condiment section of the supermarket.  Special Touch  Make it special! Top off this tasty pasta dish with grated Parmesan cheese and crushed red pepper  Or use Alfredo Sauce. Or choose another cheese ! Who cares !! Do YOUR thing!! GRILLED SALMON WITH MUSTARD SAUCE ~Shared by Jean M., OH I usually omit the Dijon mustard so I did not count it in the ingredients. Use it if you wish. Ingredients 5 tablespoons extra-virgin olive oil  5 tablespoons minced tarragon  Four 6-ounce salmon fillets with skin  Salt and freshly ground pepper  2/3 cup crиme fraоche  1/4 cup Dijon mustard (I omit) 2 tablespoons drained prepared horseradish  Directions: Light a gas grill or preheat a cast-iron grill pan. In a bowl, mix 3 tablespoons of the olive oil with 3 tablespoons of the tarragon and rub it over the salmon. Let stand for 5 minutes, then season with salt and pepper and grill over medium-high heat, turning once, until crisp on the outside and just barely cooked through, 8 minutes. Transfer to a plate.  Meanwhile, in a small bowl, combine the crиme fraоche, mustard, horseradish and the remaining olive oil and tarragon. Season the sauce with salt and pepper, spoon over the salmon and serve ISRAELI COUSCOUS WITH PEAS AND MINT ~Shared by Jean M., OH Ingredients 1 1/2 cups Israeli couscous (8 ounces)  4 tablespoons unsalted butter  1 tablespoon very finely chopped garlic  3/4 cup frozen baby peas, thawed  Salt and freshly ground pepper  2 tablespoons finely chopped mint  Directions: Bring a medium saucepan of salted water to a boil. Add the Israeli couscous and cook until al dente, about 4 minutes. Drain the Israeli couscous, reserving 1 1/2 cups of the cooking liquid; wipe out the saucepan.  Melt 2 tablespoons of the butter in the saucepan. Add the chopped garlic and cook over moderate heat until softened. Add the baby peas and toss to coat. Add the couscous, the remaining 2 tablespoons of butter and 1 cup of the couscous cooking liquid and simmer, stirring occasionally, until the couscous and peas are tender and coated in a creamy sauce, 3 to 4 minutes.  Season the couscous and peas with salt and pepper and stir in the mint. Stir in some of the remaining cooking liquid if the couscous seems dry. Transfer the couscous to a bowl and serve.  PAT’S BEEF AND NOODLES  ~Shared by Pat, Merritt Island, FL (Serves 4-6) 1, 2 to 4 lb. chuck roast or any inexpensive cut of meat 2 to 3 C beef broth  1/2 tsp Worcestershire 1/2 C dry red wine  2 to 3 C dry noodles Put the roast, beef broth, Worcestershire and red wine in slow cooker, cooking it all day on low. Remove the piece of meat and shred it. Remove any fat. Return the meat to the slow cooker and add the dry noodles. Maybe add a little more red wine, salt and pepper to taste, turn the temperature up to high cooking the mixture until the noodles are done. This can serve 4 to 6 people. We like to have this one night and have the leftover another night or for lunch. I serve with a green salad and French bread. CORN MEAL MUSH  ~Shared by Pat, Merritt Island, FL (6 servings)  From Kathleen Zahner, (deceased aunt) 1 C yellow corn meal 1 tsp salt 1 C cold water  3 C boiling water Combine corn meal, salt and cold water. Gradually, pour into boiling water. Stir constantly. Reduce heat ; cover. Cook over low heat about 5 minutes, stirring frequently. Pour into loaf pan.  Cool slightly; cover and refrigerate several hours or overnight. Slice, roll in corn meal and fry until brown, about 10 minutes per side. NOTE: This keeps pretty well in the refrigerator. It is great with bacon or sausage and fried eggs. Good with a Creole sauce too. You can add garlic, cheese, herbs, etc., to your original. You’re only limited by your imagination. GARLIC SOUP ~Shared by Pat, Merritt Island, FL (Serves 4-6) 1 head of garlic  1 1/2 qts. chicken broth 4 oz. stale dense bread (about 4 slices)  salt and pepper green garlic leaves, cut thin, or shredded basil leaves (opt) extra-virgin olive oil (opt) Peel garlic and poach the cloves in 3 cups simmering broth. When garlic is completely soft, 10-15 minutes, puree the mixture in a blender. Meanwhile, trim the crust from the bread, and cut the remaining bread into cubes. Soak them in warm water until very soft, about 10 minutes, then squeeze excess water out and crumble them. Add the pureed garlic to the remaining broth, and whisk in the softened, crumbled bread. Salt and pepper the soup and simmer it for 10 minutes. Serve hot, garnished with garlic leaves or basil, and good olive oil drizzled in at the table if desired.  STUFFED VIDALIAS  ~Shared by Pat, Merritt Island, FL (6 servings) Preheat oven to 350F. 6 lg. Vidalia onions  1 10 oz. pkg. frozen, chopped broccoli, cooked 1 C grated Cheddar cheese  1 10 3/4 oz can cream of mushroom soup 3/4 C crushed buttery crackers 1 egg beaten Slice off top of onions and coop out center. Mix broccoli, cheese, soup, crackers, and egg and fill the onions generously. Place onions in greased baking dish and bake in a preheated oven for 45 minutes. MY OYSTER STEW  ~Shared by Pat, Merritt Island, FL (4-5 servings)  TNT 1 pint oysters  4 Tbs butter, divided 3/4 tsp salt pepper to taste dash of Tabasco sauce  1 pint milk 1 pint light cream  paprika Drain oysters and reserve liquid. Melt all but 2 teaspoons of butter over medium heat and add, salt, pepper and Tabasco sauce. Add oyster liquid to butter and seasoning, stir to blend. Add oysters and cook only until edges begin to curl. Stir in milk and cream and almost bring to a boil. Serve in hot bowls, top with remaining butter and sprinkle with paprika. Serve with oyster crackers. GARLIC CHICKEN ~Shared by Pat, Merritt Island, FL TNT 1 chicken cut up, salt and peppered and placed in a roasting pan or dish 1/2 C or less olive oil 4-5 or to taste garlic pods mashed over the chicken oregano sprinkled all over chicken liberally or to taste Italian seasoning sprinkled all over chicken liberally or to taste Cover with foil and bake 350F for 40-50 minutes. Uncover and let brown up for 10 minutes.  PORK CHOPS SUPREME ~Shared by Pat, Merritt Island, FL TNT This was my mother's recipe and over the years she made hundreds of these. I know one time she made over 100 of these and put them on our BBQ grill. This was for an IBM party in Muskegon, MI. The chops were a big success. They are easy and I don't think it matters whether you put the catsup or the brown sugar on first. Enjoy! pork chops, 1-2 pork chops per person salt and peppered brown sugar smear about 1 Tbs. brown sugar over the top so each chop Smear a generous Tbs. of catsup over the top of the sugar Place a thin slice of lemon the top of each chop (I use 2 if the chop is large or the lemon small) Place on baking pan or dish, one layer only. Cover with foil. Bake at 325F for 40 minutes. Uncover and back about 10 minutes more. Do not let them dry out.  HAMBURGER-CHEESE DIP ~Shared by Pat, Minden, NV 1 (32 ounce) package cubed, processed cheese 1 (10 ounce) can tomatoes and green chilies 1 pound ground beef, browned, drained Combine cheese with tomatoes and green chilies and heat until cheese melts. Stir in meat. Serve hot with large corn chips. TACO DIP ~Shared by Pat, Minden, NV 1 (8 ounce) package cream cheese, softened 1 (8 ounce) carton sour cream 1 (1 ounce) package taco seasoning mix Beat cream cheese until creamy and combine with remaining ingredients. Mix well. Cover and chill. Serve with corn chips. MEXICO CITY DIP ~Shared by Pat, Minden, NV 2 cups sour cream 1-1/2 cups thick and chunky salsa 4 green onions, chopped Combine all ingredients and mix well. Chill until ready to serve. Serve with corn chips. HOT CHILI DIP ~Shared by Pat, Minden, NV 1 (15 ounce) can chili without beans 1 (4 ounce) can chopped green chilies 1 (8 ounce) package shredded cheddar cheese Combine all ingredients and mix well. Microwave on HIGH until bubbly or bake at 350 degrees for 30 minutes. Serve with tortilla chips. CHEESY ARTICHOKE DIP ~Shared by Pat, Minden, NV 1 (14 ounce can artichoke hearts, drained, chopped 1 cup grated parmesan cheese 1 cup mayonnaise Combine all ingredients and mix well. Pour into sprayed baking dish and bake at 350 degrees for 20 to 30 minutes. Serve with fresh vegetables, chips or crackers. HAM AND CHEESE PICK-UPS ~Shared by Pat, Minden, NV 1 (8 ounce) package cream cheese, softened 1 (1 ounce) package dry onion soup mix 2 (3 ounce) packages thin sliced ham Beat cream cheese until creamy and stir in soup mix. (If needed, add a little mayonnaise or milk to make cream cheese easier to spread.) Lay out slices of ham and carefully spread thin layer of cream cheese mixture over each slice. Roll ham slices into log and refrigerate 1 to 2 hours. To serve, cut into 3/4-inch slices and insert wooden pick in each slice for easy pick-up. GUACAMOLE SOUP ~Shared by Pat, Minden, NV 1 (18 ounce) can spicy tomato cocktail juice 1/2 cup chopped onion 2 avocados, peeled, seeded, divided In saucepan, heat tomato juice and onion for 5 minutes or until very hot. Stir in 3/4 of diced avocado and heat. reserve 1/4 avocado for garnish. Sprinkle avocado on top of soup and serve immediately. OLIVE-EGG SALAD SPREAD FOR SANDWICHES ~Shared by Pat, Minden, NV 6 eggs, hard-boiled 12 stuffed green olives, finely chopped Mayonnaise Rinse hard-boiled eggs in cool water, peel shells and chop eggs. Combine eggs, olives and enough mayonnaise to moisten. refrigerate mixture until ready to use. Spread on wheat bread and cut in half for sandwiches. BLACK OLIVE SPREAD ~Shared by Pat, Minden, NV 1 (3 ounce ) package cream cheese, softened 1 (2 ounce) can chopped black olives, drained 1 (8 ounce) package shredded cheddar cheese In bowl, beat cream cheese until smooth. Combine olives and both cheeses. Spread mixture on slices of party rye or pumpernickel bread. Serve cold or, if you prefer, broil and serve hot. CHILI CASSEROLE ~Shared by Pat, Minden, NV 2 (15 ounce) cans chili con carne 2 to 3 cups corn chips 1 cup shredded cheddar cheese Alternate layers of chili and corn chips in greased casserole dish. Top with cheese. Bake covered at 350 degrees for 30 minutes. APRICOT CAKE ~Shared by Pat, Minden, NV 1 (18 ounce) box lemon cake mix 3 eggs, beaten slightly 1 (15 ounce) can apricots with juice, chopped In mixing bowl, combine all ingredients and mix well. Bake in greased, floured 9 x13-inch pan at 350 degrees for 30 to 35 minutes or until cake tests done. CHOCOLATE CHIP COOKIES ~Shared by Pat, Minden, NV 2 cups finely crushed graham cracker crumbs 1 cup chocolate chips 1 (14 ounce) can sweetened condensed milk In bowl, combine all ingredients and mix well. Drop by teaspoonfuls onto greased cookie sheet and bake at 350 degrees for 8 to 10 minutes. SPICY BEEF AND CHEESE DIP ~Shared by Pat, Minden, NV 1 (10 ounce) can tomatoes and green chilies 1/2 teaspoon garlic powder 2 (16 ounce) packages cubed, processed cheese 1 pound lean ground beef, browned, drained In large saucepan, combine tomatoes and green chilies, garlic and cheese. Heat on low until cheese melts. Add ground beef and mix well. serve with tortilla chips. COTTAGE DIP ~Shared by Pat, Minden, NV 1 (16 ounce) carton small-curd cottage cheese 1 (1 ounce) package dry onion soup mix 1/2 cup mayonnaise 1/2 teaspoon garlic powder In bowl, blend all ingredients and mix well. Chill and serve with chips, crackers or veggies. EGG AND CHEESE DIP ~Shared by Pat, Minden, NV 5 hard-boiled eggs, mashed 1 cup mayonnaise 4 ounces shredded Monterey Jack cheese 1/2 teaspoon prepared mustard In bowl, combine all ingredients and mix well. Add salt to taste and refrigerate. Serve with wheat crackers. VELVET DIP ~Shared by Pat, Minden, NV 2 (16 ounce) packages cubed Mexican processed cheese 2 cups mayonnaise 1 (4 ounce) jar chopped pimentos, drained 1 (7 ounce) can chopped green chilies Place cheese in saucepan and melt over low heat. Add remaining ingredients and mix well. Serve with chips. HOT ARTICHOKE SPREAD ~Shared by Pat, Minden, NV 1 (14 ounce) can artichoke hearts, drained, finely chopped 1 cup mayonnaise 1 cup grated parmesan cheese 1 package Italian salad dressing mix Remove tough outer leaves and chop artichoke hearts. Combine all ingredients in bowl and mix thoroughly. Pour into 9-inch square baking pan and bake at 350 degrees for 20 minutes. Serve hot with assorted crackers. OLIVE-CHEESE APPETIZERS ~Shared by Pat, Minden, NV 1 cup pimento-stuffed olive, chopped 2 fresh green onions, finely chopped 1-1/2 cups shredded Monterey Jack cheese 1/2 cup mayonnaise In large bowl, combine all ingredients and mix well. Spread mixture on English muffins and bake at 375 degrees until bubbly. Cut muffins into quarters and serve hot. PEACH BAKE ~Shared by Pat, Minden, NV 2 (15 ounce) cans peach halves, drained 1 cup packed brown sugar 1 cup round, buttery cracker crumbs 1/2 cup (1 stick) butter, melted Butter a 2-quart casserole and layer peaches, sugar and cracker crumbs until all ingredients are used. Pour melted butter over casserole. Bake at 325 degrees for 35 minutes or until cracker crumbs are slightly brown. Serve hot or at room temperature. TOMATO-FRENCH ONION SOUP ~Shared by Pat, Minden, NV 1 (10 ounce) can tomato bisque soup 2 (10 ounce) cans French-onion soup Grated parmesan cheese Croutons In saucepan combine soups with 2 soup cans water. Heat thoroughly. Serve in bowls topped with croutons and sprinkle of cheese. POTATOES WITH A ZIP ~Shared by Pat, Minden, NV 1 (32 ounce) bag frozen hash brown potatoes 1 (16 ounce) package cubed, processed cheese 2 cups mayonnaise 1 (7 ounce) can green chilies In large bowl, combine all ingredients and mix well. Spoon into buttered 9 x 13-inch baking dish. Cover and bake at 325 degrees for 1 hour. Stir twice during baking to prevent burning. BACON-WRAPPED CHICKEN ~Shared by Pat, Minden, NV 6 boneless, skinless chicken breast halves 1 (8 ounce) carton whipped, cream cheese with onion and chives Butter 6 bacon strips Flatten chicken to 1/2-inch thickness. Spread 3 tablespoons cream cheese over each. Dot with butter and little salt and rollup. Wrap each with bacon strip. Place seam side down in greased 9 x 13-inch baking dish. Bake, uncovered, at 375 degrees for 40 to 45 minutes or until juices run clear. To brown, broil 6 inches from heat for about 3 minutes or until bacon is crisp. GREEN EYES ~Shared by Pat, Minden, NV 4 medium dill pickles 4 slices boiled ham Light cream cheese, softened Black pepper Seasoned salt Dry pickles with paper towels. Lightly coat one side of ham slices with cream cheese and sprinkle on a little pepper and seasoned salt. Roll pickle up in ham slice coated with cream cheese. Chill and slice into circles to serve. GREEN-OLIVE SPREAD ~Shared by Pat, Minden, NV 1 (8 ounce) package cream cheese, softened 1/2 cup mayonnaise 1/2 cup sour cream 3/4 cup chopped pecans 1 cup green olives, drained, chopped 1/4 teaspoon black pepper In mixer, blend cream cheese, sour cream and mayonnaise until smooth. Add remaining ingredients, mix well and chill. serve on crackers or make sandwiches with party rye bread. PINEAPPLE-CHEESE CASSEROLE ~Shared by Pat, Minden, NV 2 (20 ounce) cans unsweetened pineapple chucks, drained 1 cup sugar, 5 tablespoons flour (mixed together) 1-1/2 cups grated cheddar cheese 1 stack Townhouse or Ritz crackers, crushed 1/2 cup (1 stick) butter, melted Grease a 9 x13-inch baking dish and layer in following order: pineapple, sugar-flour mixture, grated cheese and cracker crumbs. Drizzle butter over casserole and bake at 350 degrees for 25 minutes or until bubbly. APRICOT CASSEROLE ~Shared by Pat, Minden, NV 4 (15 ounce) cans apricot halves, drained 1 (16 ounce) box light brown sugar 1/4 teaspoon ground cinnamon 1 stack Ritz crackers, crumbled 1/2 cup (1 stick) butter, sliced Grease a 9 x 13-inch baking dish and line bottom of dish with 2 cans drained apricots. Sprinkle half brown sugar, cinnamon and half cracker crumbs over apricots. Dot with half butter and repeat layers. Bake at 300 degrees for 1 hour. TERRIFIC 'TATERS ~Shared by Pat, Minden, NV 5 to 6 medium potatoes 1 (8 ounce) carton sour cream 1 (1 ounce) package dry ranch-style salad dressing mix 1-1/2 cups shredded cheddar cheese 3 pieces bacon, fired, drained and crumbled Peel, slice and boil potatoes. Drain and place potatoes in 2-quart baking dish. Combine sour cream and dressing mix. Toss until potatoes coat well in mixture. Sprinkle cheese on top. Bake at 350 degrees for about 20 minutes. Sprinkle bacon on top and serve hot. CHILI CASSEROLE ~Shared by Pat, Minden, NV 1 (40 ounce) can Chile with beans 1 (4 ounce) can chopped green chilies 1 (2-1/4 ounce) can sliced ripe olives, drained 1 (8 ounce) package shredded cheddar cheese 2 cups ranch-flavored tortilla chips. crushed Combine all ingredients and transfer to greased 3-quart casserole dish. Bake uncovered at 350 degrees for 35 minutes or until bubbly. STRAWBERRY-ANGEL DESSERT ~Shared by Pat, Minden, NV 1 96 ounce) package strawberry gelatin 1 cup boiling water 2 (10 ounce) cartons frozen strawberries with juice 2 (8 ounce) carton whipping cream, whipped 1 large angel food cake Dissolve gelatin in one cup boiling water and mix well. Stir in strawberries. Cool in refrigerator until mixture begins to thicken. Fold in whipped cream. Break cake into pieces and place in 9 x13-inch dish. Pour strawberry mixture over cake. refrigerate overnight. Cut into squares to serve. CINNAMON CREAM ~Shared by Pat, Minden, NV 1 box cinnamon graham crackers 2 (5 ounce) packages instant French vanilla pudding mix 3 cups milk 1 (8 ounce) carton whipped topping 1 (18 ounce) prepared caramel frosting Line bottom of a 9 x 13-inch casserole dish with graham crackers. (You will use one-third graham crackers.) With mixer, combine vanilla pudding and milk and whip until thick and creamy. Fold in whipped topping and pour half pudding mixture over graham crackers. Top with another layer of graham crackers. Add remaining pudding mixture. Top with final layer of graham crackers. (You will have a few crackers left.) Spread frosting over last layer of graham crackers and chill overnight. CHOCOLATE ORANGE CAKE ~Shared by Pat, Minden, NV 1 (16 ounce) loaf frozen pound cake, thawed 1 (12 ounce) jar orange marmalade 1 (16 ounce) can ready-to-spread chocolate-fudge frosting 1/2 cup pecans, chopped Cut cake horizontally into 3 layers. Place 1 layer on cake platter. Spread with half of marmalade. Place second layer over first and spread on remaining marmalade. Top with third cake layer and spread frosting liberally on top and sides of cake. Sprinkle pecans over top and chill. CHINESE COOKIES ~Shared by Pat, Minden, NV 1 (6 ounce) package butterscotch chips 1 (6 ounce) package chocolate chips 1 (6 ounce) can cinnamon chips 1 (16 ounce) can chow mein noodles 1-1/4 cups salted peanuts On low heat, melt butterscotch, chocolate chips and cinnamon chips. Pour over noodles and peanuts and mix well. Drop by teaspoon onto wax paper. Refrigerate to harden and store in airtight container. POTATO CHIP CRISPIES ~Shared by Pat, Minden, NV 1 cup (2 sticks) butter, softened 2/3 cup sugar 1 teaspoon vanilla  1-1/2 cups flour  1/2 cup crushed potato chips Cream butter, sugar and vanilla. Add flour and chips and mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for about 12 minutes or until light brown. BANANA NUT BREAD ~Shared by Marlene H., Rifle, CO 1 package (18 1/4 ounces) yellow cake mix 1 egg 1/2 cup milk 1 cup mashed ripe bananas (about 2 medium) 1/2 cup chopped pecans In a mixing bowl, combine cake mix, egg and milk. Add bananas; beat on medium speed for 2 minutes. Stir in pecans. Pour into two greased 8 in. X 4 in. X 2 in. loaf pans. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves. Source: Taste of Home's Quick Cooking BROCCOLI CORN CASSEROLE ~Shared by Marlene H., Rifle, CO 1 package (10 ounces) frozen chopped broccoli, thawed 1 can (14 3/4 oz) cream style corn 1 egg 1 1/2 cups stuffing mix 1/2 cup butter or margarine, melted In a bowl, combine broccoli, corn and egg. Transfer to a greased 1 qt. baking dish.  Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered, at 350 degrees to 30-35 minutes or until golden brown and bubbly. Yield: 6 servings. Source: Taste of Home's Quick Cooking HAMBURGER SKILLET SUPPER ~Shared by Marlene H., Rifle, CO 1 pound ground beef 1 package (3 oz) ramen noodles 2 cups water 2 cups frozen vegetables, thawed In a skillet, cook beef until no longer pink; drain. Add noodles with contents of seasoning packet and water. Bring to a boil; cook for 3 minutes or until noodles are tender. Add the vegetables and cook until tender, about 3 minutes. Yield: 4 servings. Source: Taste of Home's Quick Cooking HAM & RICE BAKE ~Shared by Marlene H., Rifle, CO 1 can condensed cream of chicken soup, undiluted 1 cup (4 oz.) shredded cheddar cheese, divided 1 package (16 oz.) frozen California-blend vegetables, thawed 1 cup cooked rice 1 cup cubed fully cooked ham In a large saucepan, combine the soup and 1/2 cup cheese; cook and stir until cheese is melted. Stir in the vegetables, rice and ham. Transfer to a greased 1 1/2 qt. baking dish. Sprinkle with remaining cheese, uncovered, at 350 degrees for 25 to 30 minutes or until heated through. Yield: 4 servings. Source: Taste of Home's Quick Cooking. REFRIED BEAN DIP ~Shared by Luanne, FL 1 can of refried beans or two cups of your own 1 cup salsa ( your choice of heat ) 2 cups of sour cream In a saucepan heat until good and warm and serve with your choice of chips. ONION SOUP WITH MUSHROOMS ~Shared by Luanne, FL 1 (10-1/2 ounce ) can of onion soup 1 soup can of water 1/2 cup of sliced water chestnuts 1 (4 oz ) can of mushrooms Combine all ingredients and bring to a boil. then turn down heat and simmer about 5 minutes. Serve with a dollop of sour cream.  CRUNCHY RAISIN SALAD ~Shared by Luanne, FL 6 cups grated carrots 2 cups of sliced celery 1 cup raisins 1/3 cup mayo Mix all ingredients and chill to blend the flavors. CREAMY SWISS STEAK ~Shared by Luanne, FL 2 lbs of round steak cut into serving size 2 ( 10-1/4 oz ) cans of cream mushroom soup 1-1/4 soup can of water. Brown steak and put into crockpot. Mix soup and milk and poor over meat. Cook on medium for about 6 hours. *My note: I add sliced onions to this. BACON BITS DROP BISCUITS ~Shared by Luanne, FL 2/3 cup of milk 2 cups of Bisquick 1/2 cup of crisply cooked diced bacon Mix all together and drop by spoonfuls onto ungreased baking sheet. Bake at 450* for 10--15 minutes SUNSHINE CAKE ~Shared by Luanne, FL 1 box of yellow cake mix  2 (11 oz) cans of mandarin oranges, drained well  3 eggs  Mix the ingredients well and pour into a lightly greased 11 by 9 cake pan or casserole. Bake at 350* for about 35-40 minutes. Cool and frost with: 2 cups of powdered sugar  2 tbs of softened butter  3 tbs of milk  1/4 tsp of orange extract  Mix together really well and spread onto partially cooled cake. BANANA CARAMEL-DRIZZLED PUFFS ~Shared by Luanne, FL 2 bananas, peeled and sliced  1 tablespoon vanilla extract  2 tablespoons butter, melted  1 (8 ounce) can refrigerated crescent rolls  1 cup caramel topping Heat oven to 350 degrees F (175 degrees C). In a small bowl, combine bananas, vanilla extract and melted butter, until bananas are well coated. On a cookie sheet, unroll two crescent rolls, leaving the two triangles attached to form a square. Place 1/4 of banana mixture in the center of each pair of rolls. Bake for 11 to 13 minutes, or until pastry is golden brown. Heat caramel topping and drizzle over dessert. Serve warm. A dollop of whipped cream on top, really sets this off. LOW-CARB CHICKEN ~Shared by Luanne, FL Here is a Low- Carb recipe and it is very good. 1 pound boneless, skinless chicken breasts  1/4 cup Parmesan cheese  1 cup chicken broth Salt and pepper to taste Heat oven to 400 degrees F. Place chicken in a glass baking dish. Pour 1 cup of chicken broth over the chicken. Sprinkle the Parmesan cheese on top. Salt and pepper to taste. Bake for 35 to 45 minutes or until liquid runs clear. I like to use this recipe when I make Caesar Salad and add the chicken to it. PEPPER JELLY RIBS ~Shared by Luanne, FL 1 (12 ounce) can beer 1 (8 ounce) can crushed pineapple, undrained 1 (8 ounce) jar pepper jelly 1 (18 ounce) bottle barbecue sauce 2 pounds beef short ribs Combine beer, pineapple and juice and pepper jelly in a medium bowl. Marinate ribs in this marinade for several hours or overnight. Remove ribs, reserving marinade. Grill ribs over low heat for 1 1/2 to 2 hours, basting occasionally with barbecue sauce and reserved marinade. VERY RICH HOT CHOCOLATE MIX ~Shared by Larry J., Spring Hill, TN Makes a very nice Gift in a jar too! 8 cups dry milk 1 pound instant chocolate drink, like Swiss Miss or Nestle's Quick 1 cup Cremora, Coffee mate,  4 heaping tablespoons powdered sugar Mix the ingredients and put them into a plastic container or double plastic bag. Label the mix Rich Hot Chocolate. Add 1/2 cup mix per cup of boiling water. Makes 24 cups BROWN SUGAR CHEWS ~Shared by Larry J., Spring Hill, TN Give smiles to the ones you love with this dessert  INGREDIENTS: 1 egg white 1 cup brown sugar 1 tablespoon flour Pinch of salt 3/4 cup pecans, chopped TO PREPARE: Beat egg white until stiff froth; add brown sugar and continue beating. Stir in flour and salt. Fold in pecans. Drop by small teaspoons on buttered cookie sheet and bake at 325 degrees for 10 minutes. Partly cool before removing from cookie sheet. YIELDS: 36 cookies CRANBERRY-BARBECUE MEATBALLS ~Shared by Larry J., Spring Hill, TN Prep: 15 minutes  Cook: 4 hours on low; 2 hours on high  Ingredients 2 16-ounce packages frozen cooked plain meatballs, thawed (32 meatballs each)  1 16-ounce can jellied cranberry sauce  1 cup barbecue sauce  Directions 1. In a 3-1/2- or 4-quart slow cooker place meatballs. In a medium bowl combine cranberry sauce and barbecue sauce. Pour over meatballs in cooker; stir to coat.  2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve meatballs with toothpicks. If desired, keep warm on low-heat setting for up to 2 hours.  Makes 64 meatballs  Cranberry-Chipotle Meatballs: Add 1 to 2 tablespoons finely chopped chipotle chile peppers in adobo sauce to the cranberry-barbeque sauce mixture.  Mexi-Meatballs: Substitute one 16-ounce jar of salsa and one 10-ounce can of enchilada sauce for the cranberry sauce and barbecue sauce.  Saucepan variation: In a large saucepan combine thawed meatballs and desired sauce. Heat to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes minutes or until heated through, stirring occasionally.  CRANBERRY FREEZE ~Shared by Larry Holmes, Toronto, Canada 2 cups whole cranberry sauce 3/4 cup drained crushed pineapple 1 cup sour cream or yogurt 1/3 cup chopped pecans In medium bowl, combine all ingredients; mix well. Pour into 8-inch pan or ice cube tray and freeze until firm, about 2 hours. To serve cut into squares \. if desired, garnish with pecan halves. Makes 6 servings. CARROT-RAISIN SALAD ~Shared by Larry Holmes, Toronto, Canada 4 medium carrots, shredded 1/2 cup raisins 1/3 cup mayonnaise or salad dressing 1 teaspoon lemon juice 1/4 teaspoon celery salt, if desired In serving bowl, combine all ingredients. Chill until served. Serves 4 to 5 persons. CHEESE POPOVER PUFFS ~Shared by Larry Holmes, Toronto, Canada 1 cup all-purpose flour 1/2 teaspoon salt 1 cup milk 2 eggs 1/4 cup shredded Cheddar cheese Heat oven to 425 degrees F. Grease popover pan or muffin cups and heat in oven. (Lightly spoon flour into measuring cup; level off.) In small bowl, combine first 4 ingredients. beat with rotary beater until smooth. Stir in cheese. Pour into prepared pan, filling cups two-thirds full. Bake for 15 minutes, then reduce oven to 350 degrees and bake 30 to 35 minutes longer until golden brown. Prick with a sharp knife during last 5 minutes of baking to allow steam to escape. Serve immediately. Makes 8 to 10 popovers. BAKED CUSTARD ~Shared by Larry Holmes, Toronto, Canada 1/2 cup sugar 1/4 teaspoon salt 2 1/2 cups milk 1 teaspoon vanilla 3 eggs nutmeg Heat oven to 350 degrees F. in medium bowl, combine first 5 ingredients; blend well. Pour into custard cups (about 6 ). Sprinkle with nutmeg. Set in pan with about 1-inch hot water. Bake 5 to 50 minutes or until knife inserted near center comes out clean. Serve warm or chilled. 6 servings. BROCCOLI AU GRATIN ~Shared by Larry Holmes, Toronto, Canada 2 packages (10 ounce each) frozen broccoli spears 1 can (10 3/4 ounces) condensed cream of celery or mushroom soup 2 tablespoons chopped pimiento 2 tablespoons chopped green pepper 2 tablespoons grated Parmesan cheese Heat oven to 350 degrees, F. Cook broccoli as directed on package; drain. Place broccoli in shallow 1-quart casserole. Combine remaining ingredients except Parmesan cheese; pour over broccoli. Sprinkle with cheese. Bake, uncovered, 20 to 25 miinut3w or until bubbly. Makes 6 servings. SARDINE CHEESE BALLS ~Shared by Larry Holmes, Toronto, Canada 2 cans (3 1/4 ounces each) sardines 1 package (8 ounces) cream cheese, softened 2 tablespoons Worcestershire sauce dash pepper 1 cup finely chopped walnuts Drain sardines and mash with fork. Combine cheese, Worcestershire sauce, pepper and sardines. Mix until well blended and smooth. Refrigerate. When mixture is sufficiently chilled, form into small balls about 3/4 inch in diameter and roll in finely chopped nuts. Chill and serve. Makes about 30 appetizers. TANDOORI SPICED ROASTED CORNISH HENS ~Shared by Larry Holmes, Toronto, Canada 2 Cornish hens, thawed generous pinch salt 1/2 lemon 1/2 cup Balkan-style plain yogurt 3 tablespoons bottled Indian tandoori paste Thaw Cornish hens if frozen. Using a sharp knife, make two shallow slits on each breast and leg. Sprinkle with salt, then squeeze lemon juice over hens. In a small bowl, whisk yogurt with tandoori paste. Using your hands, smear mixture all over hens/ Place in a dish just large enough to hold them, cover loosely and refrigerate at least 2 hours, but preferably overnight. Preheat oven to 375 degrees F. Place hens in a shallow roasting pan. Roast in preheated oven 50-60 ,minutes, basting occasionally, until juices run cleat and legs move easily. Let stand 5 minutes before slicing. ONE BOWL CHOCOLATE FUDGE ~Shared by Larry Holmes, Toronto, Canada 2 packages (8 squares each) Baker’s semi-sweet chocolate 1 can (14 ounces) sweetened condensed milk 2 teaspoons vanilla 1 1/2 cup chopped walnuts Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Stir in vanilla and walnuts Spread in greased 8-inch square pan. Refrigerate until firm. Cut into squares. Makes 4 dozen. Variation (still within theme limits!): Rocky Road Fudge: Add 1 cup miniature marshmallows with vanilla and walnuts. Peanut Butter fudge: Omit walnuts.. Drop 1/2 cup peanut butter by teaspoons on top of fudge. Swirl with knife to marbleize. Peppermint Fudge: Omit vanilla and walnuts. Stir in 1/2 cup crushed peppermint candies. Coconut Walnut Fudge: Add 1 cup flaked coconut with vanilla and walnuts. Garnish with additional coconut. BETTY'S CORN FRITTERS ~Shared by Betty K., Belhaven, NC 1 can Cream Corn (I use Green Giant 2 cans whole kernel corn (I use Green Giant), drained Enough flour to mix & hold corn together, about 1/4-1/2 cup Mix ingredients together. Have oil in fry pan hot & drop by tablespoons into hot oil, fry until brown, turn & fry other side. Immediately sprinkle with salt & pepper when you take them out of the hot oil & drain. CHICKEN BITES ~Shared by Betty K., Belhaven, NC 1 pkg. chicken tenders, cut into bite-size pieces 1 pkg. Italian Salad Dressing mix 2 eggs, beaten 1-2 cups flour Mix flour with dressing mix. Dip chicken pieces into beaten egg & roll in flour mixture. Deep fry in hot oil until lightly brown. May mix 1/2 cup Dijon mustard (or may use plain) & 1/2 cup honey together & use to dip chicken in after cooking, as you eat it. CRYSTALLIZED GINGER ~Shared by Jessica, Corfu, Greece 1 cup peeled, thinly sliced ginger 2 cups water 1 cup sugar Additional sugar to coat (optional) In a covered saucepan, bring the water to a boil. Add the ginger pieces and sugar and cover. Reduce the heat and allow it to simmer for about 30 minutes. Remove from heat and allow it to sit in the syrup for several hours. Drain. (Although you don’t need the ginger sugar water any more, you can keep it to add to tea or drizzle over a freshly baked ginger cake.) Heat the oven to 200 degrees F. Place the ginger slices in a glass pan. Place the pan in the oven until the slices are almost dry but still chewy. (I left mine in the oven overnight, but probably 6 to 8 hours would do it.) Remove from oven and allow it to cool. Toss the cooled ginger in sugar to lightly coat it, if desired. Store the crystallized ginger in an airtight container for up to two months. (i keep mine in a clean jam jar.) QUATRE EPICES (French Four Spice Blend) ~Shared by Jessica, Corfu, Greece 1 tablespoon white pepper Rounded 1/4 teaspoon ground cloves 1 teaspoon ground ginger 1 teaspoon grated nutmeg Mix all together. Use in beef stews, with duck or chicken. ROAST TENDERLOIN OF BEEF ~Shared by Jessica, Corfu, Greece 2 1/2 to 3 lb. tenderloin of beef Wipe with a damp paper towel. Season with crushed garlic and salt and brush with Kitchen Bouquet. Roast in 500 degree oven for 20 minutes, for rare (I use a meat thermometer). LEEK DIP ~Shared by Jessica, Corfu, Greece  3/4 cup chopped leeks 1 (8 ounce) package cream cheese, softened 1 cup creamy salad dressing 1 tablespoon white vinegar 1 tablespoon white sugar salt and pepper to taste In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, salt and pepper. Refrigerate 2 to 3 hours, until well chilled. Tasty on crackers. CRAB DIP ~Shared by Debbie, CA Yield: 6-8 servings 1 package (8 ounces) cream cheese, softened 1 can (6 ounces) crab meat, drained 1 bunch green onions, sliced thin, white parts only 1 tablespoon fresh-squeezed lemon juice Procedure: 1. Combine all ingredients in a medium-sized bowl and mix well. Cover and refrigerate for a few hours or overnight before serving, so flavors will blend. ARTICHOKE CHICKEN ~Shared by Debbie, CA Yield: 4 servings 2 cups artichoke hearts, chopped 1/2 cup mayonnaise 1/2 cup sour cream 4 chicken breasts or boneless, skinless chicken halves 3/4 cup grated Parmesan cheese Procedure: 1. Preheat over to 375 degrees. Grease a 9-by-13-inch baking dish. 2. In a bowl, mix artichoke hearts, mayonnaise and sour cream. 3. Place chicken pieces in greased baking dish. Spread artichoke mixture over chicken and top with Parmesan cheese. 4. Bake chicken uncovered for 30 minutes or until chicken is completely cooked. Serve immediately. CLOUD 9 PIE ~Shared by Debbie, CA Yield: 8 servings 3 egg whites 1 cup sugar 14 Ritz crackers, crushed 3/4 cup chopped walnuts or chopped pecans 1 teaspoon vanilla Optional: whipped cream Procedure: 1. Preheat oven to 325 degrees. Grease a 9-inch pie plate. 2.In a large bowl, beat egg whites until foamy. Slowly add sugar and beat for five minutes until mixture is slightly stiff. Fold in crushed Ritz crackers, chopped nuts and vanilla. 3. Pour into prepared pie plate and bake for 30 minutes or until pie is set. Refrigerate overnight. Can be topped with whipped cream. CRAB CROISSANT POCKETS ~Shared by Debbie, CA Yield: 8 servings 1/2 package (4 ounces) cream cheese 3 tablespoons crabmeat 1/4 cup Colby Jack cheese, shredded 1 can (10 ounces) refrigerated crescent roll dough Procedure: 1.Preheat oven to 350 degrees. 2. Place cream cheese and crabmeat into a small microwave-safe bowl. Heat in microwave for 1 minute or just long enough to soften cream cheese. Stir in shredded cheese and blend well. 3. On a clean work surface, unroll crescent dough and separate the triangles. Place a spoonful of the crab mixture onto the wide end of each crescent. Roll toward the point; pinch the ends together to seal. 4. Place rolls on an ungreased baking sheet. Bake 10 to 12 minutes in preheated oven until golden brown. Serve warm. CORN CASSEROLE ~Shared by Debbie, CA Yield: 8 servings as a side dish 1 15-ounce can whole kernel corn 1 15-ounce can cream corn 1 cup sour cream 4 tablespoons butter or margarine, melted 1 box corn bread mix Procedure: 1. Preheat oven to 350 degrees. Butter 8x8-inch glass casserole dish. 2. In large bowl, mix together all ingredients. Pour into buttered casserole dish. 3. Bake 40-45 minutes. PIE CRUST ~Shared by Debbie, CA Yield:1 top and 1 bottom crust for a 9-inch pie 2 cups all-purpose flour 1 teaspoon salt 1/2 cup vegetable oil 1/4 cup milk Procedure: 1. In a large bowl, whisk together flour and salt. Add oil and milk and stir until mixture forms a ball. 2. Divide ball in half. Roll each half out between two pieces of wax paper until dough is 10-11 inches in diameter. Place one pie crust in pie dish and fill with desired filling. 3. Top with second pie crust and crimp edges of pie with a fork. Cut 2 to 3 slits in the top of pie crust. Bake pie according to your pie recipe (usually 350 to 400 degrees for 45 minutes to an hour, until filling is cooked and pie crust is golden brown). FAST AND EASY POTATO PANCAKES ~Shared by Debbie, CA Yield:4 to 5 servings 1 can (14.5 ounces) whole potatoes 1 teaspoon onion powder 1/8 teaspoon all-purpose flour Pinch of salt 1/2 cup vegetable oil Procedure: 1. Drain potatoes and mash in a small bowl. 2. Add onion powder, salt and flour. Mix well. 3. Firmly press potato mixture into small patties, about 1/2-inch thick. 4. In a skillet or frying pan, heat oil over medium-high heat. 5. Fry potato pancakes in oil until golden brown on both sides. Drain onto a paper towel. Serve immediately. CHEESY RICE DISH ~Shared by Debbie, CA Yield: 6-8 servings 1/2 stick (8 tablespoons) butter or margarine, melted 1 1/2 cups long grain rice 1 can (14 ounces) beef broth 1 can (10.5 ounces) French onion soup 1 1/2 cups cheddar cheese, grated Procedure: 1. Preheat oven to 350 degrees. In a two-quart ovenproof dish, brush melted butter along sides and bottom of dish. 2. Add rice, broth and French onion soup. Sprinkle cheese evenly over top of dish. Cover dish with aluminum foil. 3.Bake for one hour or until rice is tender and cheese is bubbling. Serve. CAKE MIX BANANA BREAD ~Shared by Debbie, CA Yield: 8-10 servings 1 box (18.25 ounces) yellow cake mix 5 ripe bananas, mashed 3 eggs 1/3 cup vegetable oil 1 cup raisins (optional) Procedure: 1. Preheat oven to 350 degrees. Spray two loaf pans or an 8-by-11 1/2-inch oblong baking dish with cooking spray and set aside. 2. In a large bowl, mix cake mix, bananas, eggs, and oil until moistened and mix is thoroughly incorporated. Add raisins, if desired. Pour batter into prepared pan(s). 3. Bake in oven until toothpick inserted in center comes out clean, 30-40 minutes. Serve warm or at room temperature. CHOCOLATE JETS ~Shared by Debbie, CA Yield: About 24 pieces 1 (6-ounce) package of semi-sweet chocolate chips 1 1/2 cups lightly crushed Fritos corn chips Procedure: 1. In a glass bowl, melt chocolate in a double broiler or in microwave until smooth. Stir in corn chips until thoroughly covered with chocolate. 2. Line a baking sheet or cookie sheet with wax paper. Use a spoon to drop mounds of the corn chip mixture onto the wax paper. Chill until firm and serve. PASTA AND SPINACH SAUCE ~Shared by Debbie, CA Yield: 2-4 servings 1 pound dried pasta (large shells or farfalle) 4 strips bacon 2 cloves garlic, chopped 1 bag (9 to 12 ounces) pre-washed fresh spinach Grated Parmesan cheese, to taste Salt and pepper, to taste Procedure: 1. Cook pasta according to package. Drain, and reserve 1/2 cup of pasta water. 2.Cut bacon in small pieces and brown in a sautй pan until crispy. Remove bacon to paper-towel-lined plate, and drain all but 2 tablespoons of leftover bacon fat from pan. Add chopped garlic to pan, and stir for 30 seconds to prevent burning. 3.Add spinach and sautй until wilted, but not overcooked. Remove from heat and add pasta, reserved pasta water and bacon to pan. Toss pasta, and season with salt and pepper. Garnish with Parmesan cheese. CARROT SOUP ~Shared by Debbie, CA  Yield: 6 servings 2 pounds carrots, peeled and sliced 1 large onion, chopped 1 large baking potato, peeled and sliced 3 tablespoons butter 1 to 2 tablespoons salt Optional garnish: chopped fresh parsley Procedure:  1. Place carrots, potato and onion in a pot and cover with water. Bring to a boil. 2. Add butter and salt. Boil until carrots and potato are well done. 3. In small batches, pour soup into a blender and blend well. Garnish with parsley if desired. HOT DOG HORS D'OEUVRES ~Shared by Debbie, CA  Yield:8-10 servings 1 package (8-10 count) hot dogs 1 cup ketchup 1 cup brown sugar 1 cup whiskey Procedure: 1.Cut hot dogs into thirds and place in slow cooker. Add ketchup, brown sugar and whiskey. Stir to evenly coat hot dogs. 2. Turn slow cooker to low setting, cover and cook for 4 hours, or until all alcohol from whiskey is burned off. Hot dogs can be served as an appetizer or as a meal over rice. ORANGE MANDARIN SALAD ~Shared by Debbie, CA  Yield: 6 servings  2 (11-ounce) cans Mandarin oranges, drained, reserve juice 3 1/2 cups water (substitute some of the reserved Mandarin orange juice in place of some of the water) 2 (3-ounce) packages orange-flavored gelatin 2 (3-ounce) packages vanilla tapioca pudding 1 (8-ounce) tub whipped cream topping  Procedure:  1. Heat water and Mandarin orange juice mixture to almost boiling. 2. Add gelatin and pudding. Stir to dissolve powder and bring to a rolling boil. Remove from stove and cool. 3. Fold in whipped topping and add drained oranges. Refrigerate for at least two hours (or overnight) before serving. FIVE-CUP SALAD ~Shared by Debbie, CA Yield: 6-8 servings 1 can (11 ounces) mandarin orange sections, drained 1 can (8 1/4 ounces) pineapple chunks, drained 1 cup flaked or shredded coconut 1 cup small marshmallows 1 cup sour cream Procedure" 1. In large bowl, combine mandarin orange sections, pineapple chunks, coconut, marshmallows and sour cream. Mix thoroughly. Cover and refrigerate for several hours or overnight. Serve. KEY LIME PIE ~Shared by Debbie, CA 1/2 cup key lime or regular lime juice 1 can sweetened condensed milk 1 cup heavy whipping cream 1 prepared 9-inch graham cracker crust Procedure: 1. In bowl, beat lime juice and milk until smooth. 2. In a separate bowl, whip cream with beaters until stiff peaks form. 3. Gently fold whipped cream into lime juice mixture and pour into pie crust. 4. Chill or freeze at least two hours. NANA'S PEANUT BUTTER CUPS ~Shared by Debbie, CA 1 cup butter 1 1/2 cups peanut butter 1 pound powdered sugar 1 12-ounce package milk chocolate chips Procedure: 1. In a medium pan over moderate heat, melt together butter and peanut butter, stirring to incorporate. 2. Remove from heat and add powdered sugar, mixing well. 3. Pat mixture into 9x13 pan. 4. In medium pan over low heat, melt chocolate chips and spread on top of peanut butter mixture. 5. Cool and cut into squares. LEMON ROASTED POTATOES ~Shared by Debbie, CA Yield: 6-8 side servings 2 pounds small red potatoes, washed and quartered 1 medium lemon, halved and sliced 1 tablespoon olive oil 2 teaspoons minced fresh rosemary 1/2 teaspoon salt 1/8 teaspoon pepper Procedure: 1. Preheat oven to 425 degrees. 2. Combine all ingredients in large bowl, tossing to coat. 3. Arrange in 15x10-inch baking pan coated with nonstick cooking spray. 4. Bake 35-40 minutes or until potatoes are golden and tender. SURPRISE TACO SALAD TOPPER ~Shared by Debbie, CA 1 large can Progresso Lentil Soup 1 (8-ounce) jar of salsa 1 (10-ounce) can refried beans 1 package dry taco seasoning mix 1 cup shredded low-fat cheddar cheese Procedure: 1. In large skillet, mix first four ingredients and cook over low heat 5 minutes. 2. Serve on a bed of romaine lettuce or spinach leaves. 3. Top with shredded cheese. LIGHTENING-FAST WHITE CHILI ~Shared by Debbie, CA  Yield:4 servings 1 pound ground turkey 1 cup frozen corn kernels 1 cup salsa 1 cup water 2 (14-ounce) cans Great Northern beans, drained and rinsed 8 ounces Monterey Jack cheese, shredded or cut into cubes  Procedure:  1. In a large pot, brown the ground turkey. Add corn, salsa, water, beans and cheese. Stir together. Cover and simmer over low heat for 15 to 20 minutes or until cheese has melted. Serve. SALMONETTES ~Shared by Debbie, CA  Yield: 8 salmonettes Vegetable oil for frying 1 (14-ounce) can salmon or tuna packed in water, reserve 1/4 cup liquid 1 egg, beaten 1/2 cup all-purpose flour 1 1/2 teaspoon baking powder  Procedure:  1. Fill a deep skillet half full with oil. Preheat this while you are mixing the salmonettes. 2. In a mixing bowl, add salmon or tuna and break apart with a fork. Add egg and flour. Mix with a spoon until all flour is incorporated. 3. In a small bowl, add baking powder and reserved liquid from salmon or tuna. Beat until mixture is frothy. Pour into fish mixture and stir until blended. Do not let baking powder and liquid sit after mixing. 4. Drop a spoonful of the mixture into the hot oil and cook until browned. Lift out of pan with a slotted spoon and drain on a paper towel. Repeat with remaining mixture. BARBECUED GREEN BEANS ~Shared by Debbie, CA Yield: 6 servings 6 slices bacon 3 (16-ounce) cans green beans, drained 1 cup brown sugar 1 cup ketchup 1 onion, diced  Procedure: 1. Preheat oven to 325 degrees. Cook bacon in frying pan. Drain. Crumble bacon when cooled. 2. In a 9-by-13-inch baking dish, combine bacon, beans, sugar, ketchup and onion. Mix well. 3. Bake for one hour. Serve. EASY OREO TRUFFLES ~Shared by Debbie, CA  Yield: 3 1/2 dozen 1 package (18 ounces) Oreo cookies, divided use 1 package (8 ounces) cream cheese, softened 1 package (8 ounces) semisweet baking chocolate, melted  Procedure: 1. In a food processor, crush nine cookies into fine crumbs; reserve for later use. Crush remaining cookies to fine crumbs and place in medium bowl. Add cream cheese and mix until well blended. Roll mixture into 42 small balls, about 1 inch in diameter. 2. Dip balls in melted chocolate and place on a cookie sheet covered in wax paper. Sprinkle balls with reserved cookie crumbs. 3. Refrigerate truffles until firm, about 1 hour. Store truffles in refrigerator in a covered container. CORNY-COPIA ~Shared by Debbie, CA Yield: 6 to 8 servings 1 (8 1/2-ounce) box of cornbread mix 1 (16-ounce) can creamed corn 2 large eggs, beaten 1/4 cup chopped onion 1 cup shredded cheese (preferably mozzarella, cheddar or Swiss) 2 tablespoons canola oil Procedure: 1. Preheat oven to 350 degrees. 2. Mix all ingredients together and pour into a 9-by-9-inch casserole dish. Bake 45 minutes. Can be refrigerated the day before it is served. Instead of onion, you can try adding 1 (4-ounce) jar of chopped pimentos, or 1 (4-ounce) can of diced mild green chilies, or 1 (3-ounce) can of sliced black olives (drained). GRANDMA'S 'HURRY I'M STARVED' SKILLET DINNER ~Shared by Debbie, CA  Yield: 4 servings 1 pound ground beef 1 (16-ounce) jar of spaghetti sauce 1 pound elbow macaroni 1 (2.25 ounce) can sliced black olives 3 to 4 ounces grated cheddar cheese Procedure: 1. Cook macaroni until it is not quite soft. Drain. 2. Cook meat in a large skillet or saucepan on medium-high heat, breaking it up with spatula. Add sauce. 3. Add drained macaroni, cheese and olives to meat mixture. Heat until cheese is melted. 4. Serve with toasted sourdough or a small green salad. PEANUT BUTTER FUDGE ~Shared by Debbie, CA Yield:16 squares 1 stick (1/2 cup) butter or margarine, plus more for greasing pan 2 cups sugar 1 can (14 ounces) sweetened condensed milk 1 jar (7 ounces) marshmallow crиme 1 jar (16 ounces) peanut butter Procedure: 1.Grease a 9-by-9-inch pan or baking dish. 2. In a large pot over medium heat, melt butter. Add sugar and condensed milk, bring to a boil, and cook for 5 minutes, stirring constantly. Remove from heat and add marshmallow crиme and peanut butter. Stir mixture until blended. 3.Pour mixture into prepared pan and cool for 1 hour, or until fudge is set. Cut into squares and serve. SAUSAGE-MOZZARELLA LOAVES ~Shared by Debbie, CA Yield:12-15 appetizer servings 2 (1-pound) frozen bread dough loaves, thawed 1 pound sweet Italian sausage 1 (12-ounce) package shredded mozzarella cheese 2 eggs, beaten Grated Parmesan cheese, to taste Procedure: 1.Preheat oven to 400 degrees. Remove sausage from casings and brown in a pan, breaking meat up with spatula. Set aside. 2. Roll bread dough into 8-by-16-inch rectangles. Sprinkle sausage and mozzarella over loaves. 3.Pour eggs over top of loaves. Roll each loaf jelly-roll style, starting at the short end. 4. Place rolls into two greased, 5-by-9-inch loaf pans. Bake for 30-40 minutes or until tops are golden brown. Cut into slices and serve. BREAKFAST STROMBOLI ~Shared by Debbie, CA Yield:4-6 servings 2 (8-ounce tubes) packages refrigerated crescent roll dough 6 large eggs 1/2 cup grated Parmesan cheese 1/2 pound sliced prosciutto, see cook's notes 1/2 pound sliced provolone cheese Cook's notes: Genoa salami, baked ham or turkey can substitute for prosciutto. It's also tasty to make using a combination of deli meets. Procedure: 1.Preheat oven to 350 degrees and move oven rack to center of oven. Grease a 9-by-13-inch baking dish. 2. Roll out one package of crescent roll dough. Press dough into the bottom of the baking dish. 3.In a medium bowl, lightly beat eggs with Parmesan cheese. Pour half of egg and cheese mixture over crescent roll dough. 4. Layer half of prosciutto over egg mixture and top with half of provolone Cheese; layer remaining prosciutto and provolone cheese. 5.Add 3/4 of the remaining egg mixture. 6.Roll out second package of crescent roll dough and place on top of baking dish contents. Brush top of dough with remaining egg mixture. 7. Bake for 30 minutes in middle of preheated oven. Remove from oven and cover with aluminum foil. Bake for an additional 15 minutes or until set. Leftovers can be reheated in the microwave. NANCY'S SPOON-TENDER POT ROAST ~Shared by Debbie, CA Yield:9-12 servings 3 to 3 1/2 pounds beef chuck roast, boneless Black pepper 1 tablespoon cornstarch 1 package (0.9 ounces) dry onion soup mix 2 cans (10.75 ounces each) cream of mushroom soup, undiluted Procedure: 1.Set the oven rack to the lower third of the oven (not the lowest level). Preheat oven to 250 degrees. 2.Sprinkle black pepper over the chuck roast. Set aside. 3.In a small bowl, mix the cornstarch with dry onion soup in the package. Rub chuck roast with the cornstarch mix until evenly coated. 4. In the bottom of an ovenproof Dutch oven, pour 1 can of soup. Place the roast on top of the soup and spread the contents of the second can over the roast. 5. Cover the pot with its lid, place in oven and roast for two and a half hours. Take roast out of the oven, turn roast over and ladle soup over roast. Place back in oven and roast for an additional two and a half hours. Roast will be brown and spoon-tender; soup will be brown and creamy and will need no further thickening or salt. Serve. LAZY TOMATO CRAB BISQUE ~Shared by Debbie, CA Yield: 2 main courses or 4 first-course servings 2 14-ounce cans creamy tomato soup (not condensed) 1 12-ounce can stewed tomatoes including liquid 1/4 teaspoon dried thyme Black pepper 1 6-ounce can lump crab meat Dash of sherry (optional) Procedure: 1. In a large saucepan, combine soup, tomatoes, thyme and pepper and simmer over medium heat for 12-15 minutes. 2. Add crab to simmering soup, and continue cooking for only a minute or two to heat up the crab. 3. Remove from heat and add sherry to taste. 4. Ladle into bowls and serve with crusty bread. WASP'S NEST CAKE ~Shared by Debbie, CA Yield: 10-12 servings 1 large box of instant vanilla pudding 1 yellow-cake mix 2 1/2 cups milk 1 12-ounce package butterscotch chips Whipped cream topping Procedure: 1. Preheat oven to 350 degrees. 2. Butter a 9-by-13-inch cake pan. 3. Mix pudding and milk in medium saucepan and bring to boil over medium heat. 4. Stir in cake mix and pour ingredients into prepared pan. 5. Sprinkle butterscotch chips on top and bake for 30 minutes. 6. Cool completely and top with whipped cream topping. Alternately, you can use chocolate pudding, chocolate cake mix and chocolate chips. Or use above recipe substituting peanut butter chips for butterscotch. CHERRY CRUNCH ~Shared by Debbie, CA Yield: 9 to 12 servings 2 cups Bisquick baking mix 2/3 cup sugar 1 egg 1/3 cup shortening 1 can (21 ounces) cherry pie filling Procedure: 1. Preheat oven to 400 degrees. Grease a 9-by-9-by-2-inch pan. 2. In a medium bowl, mix Bisquick, sugar, egg and shortening. Pat 2/3 of the dough in into prepared pan 3. Spread pie filling over dough in pan. Crumble remaining dough over pie filling. Bake about 30 minutes. Serve. GRANDMA'S FAMOUS LEMON CHEESECAKE ~Shared by Debbie, CA Yield: 6-8 servings 1 8-ounce package cream cheese, at room temperature 2 cups milk 1 3-ounce package lemon instant pudding 1 prepared graham-cracker crust Whipped cream or sour cream, to taste Procedure: 1. In a large bowl, blend cream cheese with 1/2 cup milk until creamy. 2. Slowly add remaining milk and instant pudding until well combined. 3. Immediately pour mixture into prepared crust. 4. Chill at least one hour. 5. Serve with a dollop of whipped cream or spread a thin layer of whipped cream or sour cream on top of cake before slicing. AM I BLUE? MARGARITA ~Shared by Debbie, CA Yield: Two drinks 4 teaspoons salt 2 lime wedges 4 ounces tequila 2 ounces blue Curacao 2 ounces triple sec 2 ounces lime juice Procedure: 1. Chill two margarita glasses. 2. In a saucer, place salt. 3. Run lime wedges around chilled glass rims. 4. Turn glass upside down into saucer to coat rim. 5. Fill shaker or pitcher with ice. 6. Add all liquids and stir well. 7. Pour drink, without ice, into glasses and serve. CREAMY SWISS CHICKEN ~Shared by Debbie, CA Yield: Serves 8 8 boneless, skinless chicken breasts 8 slices Swiss cheese 1 10 3/4-ounce can cream of chicken soup 1/4 cup water 1 cup herb-seasoned stuffing mix, crushed 4 tablespoons butter, melted, plus extra for greasing baking dish Procedure: 1. Preheat oven to 350 degrees. 2. Lightly grease 9-by-13-inch baking dish. 3. Arrange chicken in single layer in prepared dish. 4. Top each with a slice of cheese. 5. Spoon soup and water over chicken. 6. Sprinkle with stuffing mix. 7. Drizzle with melted butter. 8. Bake for 45-50 minutes. SPICED PEACHES ~Shared by Debbie, CA Yield: 1 quart 1 (29-ounce) can peach halves or slices in syrup 1/4 cup sugar 1 tablespoon vinegar 1 6-inch stick cinnamon 1/2 teaspoon whole cloves Optional: 1/4 cup brandy Procedure: 1. Drain peaches and reserve syrup. 2. In a medium-sized saucepan, combine syrup, sugar, vinegar, cinnamon stick and whole cloves. Simmer uncovered for five minutes. 3. Add the peach halves and heat thoroughly. 4. Cool. Stir in brandy if using. Tip: Store peaches in a covered class container in the refrigerator for at least 48 hours for a more flavorful taste. Can be served over vanilla ice cream. OYSTER STEW ~Shared by Patricia, Charlevoix, MI 1/2 pint small oysters 1/2 cup water 1 1/2 cups rich milk 1 1/2 teaspoons butter Salt & Pepper Wash and pick over the oysters; add them to the water and heat until the edges ruffle. Scald the milk, combine with the oysters and season to taste with salt and pepper. Do not boil. Add the butter after removing from the heat. Serve at once with oyster crackers. ROAST BEEF MAKEOVER ~Shared by Patricia, Charlevoix, MI 2/3 cup chopped roast beef 1 cup leftover mashed potato chopped onion to taste Mix all ingredients together and shape into patties. Coat with corneal and fry in a bit of oil until brown. FRUIT FLUFF - 1938 ~Shared by Patricia, Charlevoix, MI 1/3 cup shredded canned pineapple 1/3 cup sliced strawberries 1/3 cup shredded orange pulp 8 quartered marshmallows 1/3 cup whipped cream Cut marshmallows into bits and add to the fruit two hours before serving time. Chill and then fold in the whipped cream. Serve in sherbet glasses with or without a dusting of powdered nut meats. SOFT CUSTARD ~Shared by Patricia, Charlevoix, MI 3 eggs 1/4 cup sugar 2 cups milk 1 teaspoon vanilla Beat eggs and add sugar. Add milk gradually. Cook in saucepan over low fire, stirring constantly until mixture thickens. Remove from heat and add vanilla. DELMONICO PIE ~Shared by Patricia, Charlevoix, MI 2 cups diced mixed fruit 3/4 cup whipped cream 2 tablespoons powdered sugar 1 teaspoon vanilla 1 graham cracker pie crust Fill crust with diced mixed fruit (oranges, bananas, pineapple or a can of fruit salad, drained.) Sweet fruit with powdered sugar. Top with sweetened and flavored whipped cream. LEMON PIE ~Shared by Patricia, Charlevoix, MI 3 egg yolks 1 can sweetened, condensed milk Juice of 3 lemons Grated rind of 1 1/2 lemons Graham Cracker crust Beat egg yolks and combine with condensed milk, lemon juice and grated rind. Pour into graham cracker crust. Keep chilled until ready to use. If desired, cover with meringue or top with sweetened, flavored whipped cream. Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

BIRD'S NEST BREAKFAST CUPS ~Shared by Treva, NC Lower Fat  12 turkey bacon strips  1-1/2 cups egg substitute  6 tablespoons shredded reduced-fat Mexican cheese blend  1 tablespoon minced fresh parsley In a large skillet, cook bacon over medium heat for 2 minutes on each side or until partially set but not crisp. Coat six muffin cups with cooking spray; wrap two bacon strips around the inside of each cup. Fill each with 1/4 cup egg substitute; top with cheese. Bake at 350° for 18-20 minutes or until set. Cool for 5 minutes before removing from pan. Sprinkle with parsley.  Yield: 6 servings. Nutrition Facts  One serving: 1 breakfast cup  Calories: 120 Fat: 7 g Saturated Fat: 2 g Cholesterol: 30 mg Sodium: 515 mg Carbohydrate: 2 g Fiber: 0 g Protein: 12 g  Source: Light & Tasty  PECAN KISSES ~Shared by Jim D., WA State Something good for Christmas candy tins and gifts. SERVINGS 48  CATEGORY Low Fat  METHOD Baked  PREP 15 min.  COOK 15 min.  TOTAL 30 min.  INGREDIENTS  2 egg whites  1 teaspoon vanilla extract  1/4 teaspoon vinegar  1/8 teaspoon salt  2 cups confectioners' sugar  1-1/2 cups chopped pecans  DIRECTIONS  In a large mixing bowl, beat the egg whites, vanilla, vinegar and salt on medium speed until soft peaks form. Gradually add confectioners' sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in pecans. Drop by rounded teaspoonfuls 1 in. apart onto baking sheets coated with cooking spray. Bake at 300пїЅ for 15-20 minutes or until firm to the touch and lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 4 dozen.  Nutrition Facts  One serving: 1 cookie  Calories: 46 Fat: 3 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 8 mg Carbohydrate: 6 g Fiber: 0 g Protein: 0 g  Diabetic Exch: 1/2 starch, 1/2 fat. Source: Light & Tasty STEAK & BOURSIN WRAPPED BELLS ~Shared by Treva, NC For an even quicker preparation, try deli roast beef. Makes 16 pieces ACTIVE TIME: 10 minutes TOTAL TIME: 10 minutes EASE OF PREPARATION: Easy 16 thin slices grilled steak, such as filet mignon (about 8 ounces) 1 cup light Boursin cheese, divided 4 ounces thinly sliced bell pepper Spread each steak slice with 1 teaspoon Boursin cheese and top with bell pepper slices. Roll the steak around the bell pepper slices. NUTRITION INFORMATION: Per piece: 37 calories; 2 g fat (1 g sat, 0 g mono); 13 mg cholesterol; 1 g carbohydrate; 5 g protein; 0 g fiber; 34 mg sodium; 66 mg potassium. What you get: Protein, vitamin C, potassium, zinc. 0 Carbohydrate Servings Source: EatingWell Magazine Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

STRAWBERRY TRIFLE ~Shared by Mary S., Nashville, TN Yield: 16 servings (1/2 cup = 1 Serving) INGREDIENTS - 2 packages (3.4 oz. each) sugar free instant vanilla pudding - 4 cups skim milk - 20 vanilla wafer cookies - 2 pints (12 oz.) strawberries (hulled and sliced) DIRECTIONS Combine pudding mix and milk and beat. Pour half of pudding into 2 quart bowl of trifle dish. Top with vanilla wafers, then sprinkle with sprinkle with strawberries. Top with remaining pudding. Cover and refrigerate at least 4 hours or up to 24 hours. Nutritional Information Per Serving: Calories: 96; Fat: 1 gram; Carbohydrates: 10 grams; Protein: 2 grams; Sodium: 213 mg; Cholesterol: 4 mg Diabetic Exchanges: 1 Starch Source: The Diabetic Four Ingredient Cookbook PINEAPPLE CAKE ~Shared by Mary S., Nashville, TN Yield: 18 servings INGREDIENTS - 5 egg whites - 1 can (20 oz. ) water packed pineapple (crushed, drained) - 1 yellow reduced fat cake mix - 1 tablespoon sugar or equivalent alternative sweetener DIRECTIONS Beat egg whites with electric mixer until foamy. Add drained pineapple then cake mix.  Spread mix in a floured 9x13 inch pan with nonstick spray. Sprinkle with sugar or sweetener. Bake at 350 degrees for 35 minutes. Nutritional Information Per Serving: Calories: 71; Fat: 1 gram; Carbohydrates: 14 grams; Protein: 1 gram; Sodium: 100 mg; Cholesterol: 0 mg Exchanges: 1 Starch Source: The Diabetic Four Ingredient Cookbook Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

QUICK HAM & BEANS FOR TWO ~Shared by Chris M., NM 2 # 2 cans cannellini beans w/ liquid * 1 large precooked smoked pork chop 1/2 medium onion, diced pepper to taste baked cornbread on the side Cube the smoked pork chop in 1/2" pieces. Combine with undrained beans and diced onion. Add pepper to taste. Heat in small to medium saucepan at low to medium heat till completely heated through, about 30 minutes. Serves 2 Serve with cornbread. There is no need to add salt because the smoked pork chop already contains enough salt for flavor. * These are white kidney beans. If you can't find them in your stores, you could use little northerns or navy beans. MEXICAN CHICKEN ~Shared by Mary S., Nashville, TN 2 boneless, skinless chicken breasts  2 tsp. taco seasoning mix  1/2 cup chunky salsa  1 cup shredded Pepper Jack cheese  2 Tbsp. sour cream Sprinkle chicken with the taco seasoning mix, making sure to coat both sides of each piece. Place chicken in a square microwave safe dish and pour salsa over. Cover and microwave on HIGH for 5-8 minutes, turning dish once halfway through cooking time. Make sure chicken is thoroughly cooked. Juices should run clear when pricked with a fork. Sprinkle chicken with cheese and return to microwave. Cook for 45 seconds until cheese is melted. Top with sour cream to serve.  Makes 2 servings Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice

BOSTON MARKET CHICKEN This chicken comes out juicy and delicious. The sauce is divine!  Serving: 4 Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes 1/4 cup canola oil  1 tablespoon honey  1 tablespoon lime juice  1/4 teaspoon paprika  4 chicken breast halves (on the bone), washed and patted dry  1. Preheat oven to 400 degrees F. In a small bowl, combine canola oil, honey, lime juice, and paprika.  2. Place chicken, skin side up, in a 7X11-inch baking dish. Apply mixture to chicken pieces in a single layer and sprinkle with salt and pepper to taste. Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken.  3. Remove from the oven and cover with foil 10 minutes. This softens the chicken and keeps it hot until served.  Based on individual serving. Calories: 330 Total Fat: 21 g Carbohydrates: 5 g Protein: 30 g BAKED CRAB RANGOON I thought of my friends Charlie and Mavis in Mobile, AL when I first tried this one. It is so easy but very good. This one is a perfect appetizer! It is also great with a salad for a light lunch. I checked and the Kraft web site now has a step-by-step video. Prep Time: 20 mins. Total Time: 40 mins. Makes: 12 servings, 1 won ton each 1 can (6 oz.) white crabmeat, drained, flaked  4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened  1/4 cup thinly sliced green onions  1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise  12 won ton wrappers HEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayonnaise.  SPRAY 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.  BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.  Nutrition Information Calories 70 Total fat 3.5 g Saturated fat 1.5 g Cholesterol 20 mg Sodium 150 mg Carbohydrate 6 g Dietary fiber 0 g Sugars 1 g Protein 4 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 2 %DV  Note from Maggie: I took the suggestion of one reviewer on the Kraft site and added a sprinkling of Old Bay Seafood Seasoning to each cup before baking. Food Facts Look for won ton wrappers in the refrigerated produce section of your grocery store.  Make Ahead For other entertaining ideas, pre-bake won ton wrappers in muffin cups at 350°F for 5 to 8 min. or until golden brown. Remove from muffin cups; cool. Store in airtight container at room temperature for up to 1 week. Fill with your favorite filling just before serving.  For a Crispier Rangoon Bake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill evenly with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.  Source: Kraft CHICKEN AND RICE CASSEROLE (crockpot recipe) 1 can cream of celery soup  3 boneless, skinless chicken breast halves  1 tbsp. dry onion soup mix  Ѕ cup long-grain rice, uncooked  Combine the soup and rice in a well greased crock pot. Stir well.  Put the chicken breasts on top of the rice mixture. Sprinkle the onion soup mix over the chicken breasts. Cover and cook on low 7 to 9 hours.  Serve hot. APPLE CRISP 5 granny smith apples 1 small package (9 ounces) yellow cake mix 2 T sugar 1 T ground cinnamon 1/4 cup butter, melted Preheat oven to 350 degrees F. Peel, core, and thinly slice apples. Place in a small 8 x 8 glass casserole dish. Sprinkle dry cake mix over apples. Combine sugar and cinnamon and sprinkle over cake mix. Drizzle with butter. Bake 30 to 35 minutes. Serve warm.  Yield: 8 to 12 servings Variations: add 1/4 to 1/2 cup raisins, nuts, or oats as desired. Serve with a scoop of vanilla ice cream  CROCKPOT CHICKEN AND DUMPLINGS 4 skinless, boneless chicken breast halves 2 tablespoons butter 2 (10.75 ounce) cans condensed cream of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces 1. Place the chicken, butter, soup, and onion in a crockpot, and fill with enough water to cover. 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. WHITE CHOCOLATE CHEESECAKE 1 package (8 oz) Cream Cheese, softened  2 packages (4 oz each) white chocolate flavor Instant Pudding and Pie Filling  2 cups cold milk, divided  1 tub (8 oz) Cool Whip whipped topping, thawed  1 prepared graham cracker crumb crust (large size)  Beat cream cheese and 1/2 cup of the milk in a large bowl with a wire whisk until smooth. Add remaining 1 1/2 cup of milk and the pudding mixes. Beat with the wire whisk for one minute. Stir in whipped topping until smooth and well blended. Spoon into crust. Refrigerate 4 hours or until set. Garnish with white chocolate curls. Store leftover pie in the refrigerator. Serves 8. SHORTCUT CHICKEN BROCCOLI DIVAN  Try this easy, delicious recipe from Swanson's Kitchen.  Serves: 4 Prep. time: 5 minutes Cooking time: 20 1 bag (16 oz.) frozen broccoli, cuts, cooked and drained 2 cans (4.5 oz. each) Swanson® Premium Chunk Chicken Breast in Water, drained 1 can Campbell's® Healthy Request® Cream of Chicken Soup 1/2 cup milk 1/8 tsp. ground black pepper 1/4 cup shredded reduced fat Cheddar cheese PREHEAT oven to 450°F. ARRANGE broccoli and chicken in 2-qt. shallow baking dish. Mix soup, milk and pepper and pour over all. SPRINKLE with cheese. Bake 15 min. or until hot. Source: Swanson's Simply Delicious Cookbook CROCK POT COCKTAIL KIELBASA  Ingredients:  2 rings of Kielbasa (about 2 lbs)  1 (18 oz) jar apple jelly  1 (9 oz) jar prepared mustard  Directions:  1. Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in slow cooker/Crock Pot. Add sliced Kielbasa and mix until meat is covered.  2. Set slow cooker/Crock Pot on low to cook for 2 hours and keep on low while serving. Stir periodically. VEGETABLE-RICE MEDLEY 4 to 6 servings  1 c. uncooked long grain rice  2 1/4 c. water  2 to 3 Tbsp. onion or vegetable soup mix  1/4 t. salt  2 c. frozen corn, peas or mixed vegetables  In a saucepan, combine the rice, water, soup mix and salt; bring to a boil.  Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender. TUNA ON A SHOESTRING 2 (7-1/2 oz.) cans tuna 3 (2-1/4 oz.) cans shoestring potatoes  1 (14-1/2 oz.) can evaporated milk  1 (10-1/2 oz.) can cream of mushroom soup  Dump into a greased 2 quart casserole and mix. Bake at 375 F for about 45 mins. 6 servings  DELUXE CHICKEN CASSEROLE 4 chicken breasts  1 can cream of chicken soup  1 can cream of celery soup  1 8-oz cream cheese, softened  1 18-oz package stuffing, prepared according to directions  Cook 4 chicken breasts and remove meat from bones and break into pieces. Put in bottom of baking dish. Mix together cream of chicken soup, cream of celery soup and cream cheese. Spread over chicken. Cover with stuffing (prepared and cooked). Cover dish and bake at 350 F for 1 hour. Remove cover for last 15 minutes. BUBBLE PIZZA 1-1/2 pounds ground beef  1 15-ounce can pizza sauce  2 12-ounce tubes refrigerated buttermilk biscuits  1-1/2 cups shredded mozzarella cheese  1 cup shredded cheddar cheese  In a skillet, brown the beef, drain. Stir in pizza sauce. Quarter the biscuits, place in a greased 9x13 baking dish. Top with the beef mixture. Bake uncovered at 400 for 20-25 minutes. Sprinkle with the cheeses. Bake 5-10 minutes longer or until cheeses are melted. Let stand 5-10 minutes before serving. CHICKEN AND PEAS 6-8 Chicken thighs  1 can Campbell's Cream of Mushroom Soup  2 cans early peas - DO NOT DRAIN  1 small (4.5 oz) jar of sliced mushrooms, drained  Mix mushroom soup, peas with liquid, and mushrooms together in baking dish. Place chicken on top of soup mixture. Season chicken with salt and pepper. Bake at 350 degrees for 1 hour. Baste chicken periodically during baking with soup mixture. Serve this with rice or mashed potatoes so you can sop up some of the gravy. BACON CRISPS Ѕ cup freshly grated Parmesan cheese 1 pound sliced bacon, cut in half 1 sleeve Waverly Wafers or other buttery rectangular cracker 1. Preheat oven to 250F. 2. Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon (no toothpick required!). Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheet on the oven rack; bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature. Makes 3 dozen Note: We were a little impatient during our testing and baked these at 350F for about 40 minutes, with good results. Source: Paula Deen CROCK POT BEST DIP EVER  Ingredients:  1 (1 pound) package Velveeta  1 can Chili - no beans  1 pound medium or spicy sausage, browned and crumbled  Directions:  Put all ingredients into the Crock Pot on low until blended and then keep it there to serve.  CHICKEN-POTATO BAKE 3 lbs. chicken parts  1 lb. red potatoes unpeeled, cubed  1/2 to 3/4 cup Italian dressing  1 Tbsp. Italian seasoning  1/2 to 3/4 cups Parmesan cheese  Place chicken parts and potatoes in a greased 13x9x2 baking pan. Drizzle with salad dressing. Sprinkle with seasoning and Parmesan cheese. Bake covered at 400F. for 20 minutes. Uncover and bake another 20 to 30 minutes. FORTY-NINERS 1 lb box light brown sugar 2 cups biscuit mix 4 eggs, well beaten 2 cups chopped pecans Combine all ingredients and blend well. Pour into greased and floured 13 x 9-inch pan. Bake at 325F for 30 to 35 minutes. Remove from oven and cool thoroughly before slicing into 48 square cookie bars. Dust with powdered sugar. Source: 75 Years of Cooking with Love and Memories, Freeport First United Methodist Church, Freeport, Texas, 1989 APRICOT CHICKEN Assorted chicken parts, skin removed  1/2 jar of chunky apricot preserves (or any other fruit preserves)  Corn flake crumbs  Cinnamon (to taste)  Preheat oven to 350. Brush chicken parts liberally with preserves and dredge in corn flake crumbs that have been mixed with cinnamon. If desired, spray the coated chicken with non-stick spray to make it crunchy. Bake for 45 minutes or until done.  FIVE C’S SALAD 1 cup mandarin oranges 1 cup miniature marshmallows 1 cup pineapple chunks, drained 1 cup coconut 1 cup sour cream Combine all ingredients and chill several hours or overnight. BEEF TIPS & NOODLES 3 - 10 3/4 oz. cans cream of chicken soup 1 tsp. dried parsley salt and pepper to taste 1 T onion, chopped 2 lbs. extra lean beef tips 2 - 12 oz. pkgs bowtie pasta noodles Stir first 5 ingredients together in a slow cooker. Place setting on low and let cook for 8 to 9 hours. Prepare noodles according to package directions, spoon beef tips over noodles. SWEET AND SOUR CHICKEN 2 broiler-fryer chickens (2 to 3 Ѕ-lb) cut up 1 (8 oz) bottle Russian salad dressing 1 envelope dry onion soup mix 1 (10 oz) jar apricot preserves Combine salad dressing, onion soup mix, and preserves. Pour over chicken parts which have been placed in a single layer, skin side up, in a shallow baking dish. Bake in preheated oven at 350F for 1 Ѕ hours, basting occasionally with pan drippings. Serve with plain cooked rice and the sweet and sour sauce. Serves 6 to 8. Source: 75 Years of Cooking with Love and Memories, Freeport First United Methodist Church, Freeport, Texas, 1989 CHEESY CABBAGE CASSEROLE 1 medium head cabbage 1 can cream of chicken soup 5 oz. jar process American cheese spread Pepper 1/4 cup soft breadcrumbs 2 Tbs. butter or margarine Break leaves from cabbage head, and place in cold water to cover for 5 to 10 minutes. Drain well; cut into 1/2-inch strips, removing ribs. Place in boiling sated water to cover; return to a boil, and cook 5 minutes. Remove from heat; let stand 2 to 3 minutes, and drain well. Place half the cabbage in a greased 1-1/2 quart casserole; spread with half the soup and half the cheese. Sprinkle lightly with pepper; repeat layers Top with breadcrumbs, and dot with butter. Bake at 350 for 25 to 30 minutes. Source: Southern Living 1979 Annual Recipes MOZZARELLA CHICKEN BAKE 2 large chicken breasts, halved, boned, skinned 1/3 cup flour 1/4 cup butter Salt and pepper 4 large mushrooms, sliced 4 rectangle slices Mozzarella cheese Place chicken halves between waxed paper and pound thin, being careful not to tear chicken. Coat with flour. Heat butter in skillet; add chicken and cook until tender, about to 5 minutes on each side. Place chicken on broiler pan; sprinkle with salt and pepper. Quickly saute mushrooms in skillet; arrange slices on chicken. Top with slice of cheese. Place under broiler just long enough to melt cheese. Makes 4 servings.  COUNTRY PORK SKILLET 4 boneless top loin pork chops, diced 12 oz. jar pork gravy 2 Tbs. ketchup 8 small red potatoes, diced 2 cups frozen mixed vegetables In large skillet, brown pork cubes; stir in gravy, ketchup and potatoes; cover and simmer for 10 minutes. Stir in vegetables, cook for 10 to 15 minutes longer, until vegetables are tender. Serve with hot biscuits and tossed green salad. Source: Pork The Other White Meat (magazine ad) CHEESY DROP BISCUITS 2 cups self rising flour  1 cup butter, melted  1 cup (8 oz) sour cream  1 cup (4 oz) shredded cheddar cheese  In a large bowl, combine all ingredients until blended. Drop by rounded tablespoons 2 inches apart onto a lightly greased baking sheet. Bake at 350 for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pan to wire rack.  Serve warm. Makes 2 dozen. PORK TENDERLOIN SUPREME 1 (1-1/2 pounds) lean pork tenderloin 1 can tomato soup 1 package dry onion soup mix 2 tablespoons Worcestershire sauce Place tenderloin in center of large sheet of tin foil. Mix remaining ingredients and spread over meat. Seal securely in foil. Place in shallow pan and bake for 1 1/4 hours at 325 F. Cut meat into 1-inch slices. Pour soup-gravy over slices of meat. BEER HOT ROLLS 3 c. Bisquick 4 Tbsp. sugar 1 can beer Mix and put in greased muffin cups. Bake at 400 degrees for 10 to 15 minutes. MARINATED ASPARAGUS SALAD 1 (0.7-oz.) pkg. garlic salad dressing mix  15 oz. can asparagus, drained  8-1/2 oz. can small early peas, drained  3 hard-cooked eggs, chopped  Shredded lettuce, optional  Prepare salad dressing mix according to package directions; set aside. Combine asparagus, peas, and eggs; pour dressing over mixture. Stir gently. cover and chill several hours. Drain well; serve on shredded lettuce, if desired.  Source: Southern Living 1979 Annual Recipes CROCK POT ARTICHOKE & CHEESE DIP  Ingredients:  1 lb. shredded Mozzarella  1 c. grated Parmesan  1 c. (8 oz. jar) mayonnaise  1 c. (8 1/2 oz.) artichoke hearts, drained and chopped  Minced onions  Directions:  1. Mix ingredients together.  2. Cook in in lightly buttered 3 1/2 quart Crock Pot on high for about 1 hour.  3. Serve with broken up French bread or wheat crackers  BACON, CHEESE & TOMATO CRESCENTS 8 oz. can refrigerated crescent diner rolls 4 oz. cream cheese, softened 1/4 cup finely chopped tomatoes 1/4 cup finely chopped red peppers 4 slices bacon, crisply cooked, drained and chopped Heat oven to 375. Separate dough into 8 triangles; spread with cream cheese. Top evenly with remaining ingredients. Roll up, starting at short side of each triangle. Place, point-sides down, on baking sheet. Bake 12 to 15 minutes until golden brown. Serve warm. Source: Simple Mealtime Ideas by Kraft (free recipe booklet from Wal-Mart) DOWN-HOME CHICKEN & NOODLES (Crockpot) 1 lb boneless, skinless chicken breasts Salt & pepper to taste 2 (10 3/4-oz) can cream of chicken soup 1 (14 1/2-oz) can chicken broth 1 (16-oz) pkg wide egg noodles, cooked Place chicken in slow cooker; sprinkle with salt & pepper. Top with both cans of soup. Cover & cook on low 6 hr or until chicken falls apart. Remove chicken from slow cooker & shred. Return chicken to slow cooker; add broth & cooked noodles. Mix well. Cover; cook on low 30 min or until heated through. Serves 6 Source: Super-Fast Slow Cooking cookbook

A to Z Readers' Family-Owned Business Guide

GOURMET MADE EASY First Edition Now on CD CD Price: $8.95 Free shipping PayPal preferred. Check ok.  philmn@charter.net Printed Book Can Be Purchased at: http://stores.lulu.com:80/store.php?fAcctID=1489338 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. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen 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. This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS !

Information & Credits

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday. The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends. Handy Links A Vote of thanks for this Publication Tell a friend about this Ezine A to Z Recipes Website Contact Publisher Submit a Recipe Sign Up To Leave A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation A to Z Recipes QT Discussion Forum Subscription information This issue was sent to [%Email%]. To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message. *Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).