A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. 

I mentioned in the last issue that I was going to be taking some time away from publishing. Certainly those of you who work full time and have children at home can appreciate the time and effort it takes to do both. Regarding A to Z, I have been able to streamline things a bit; an issue only takes a few hours to post, but the work leading up to posting (editing recipes, finding things of interest to publish, etc.) is very time consuming. And I don't do as well as I'd like at anything nowadays. So, I need to spend some time with my family, and maybe do nothing for a couple of hours. At work, we've lost another full-time employee, which means working more hours over the next month or two. Rather than provide a newsletter that is below par, I'll take a break. I haven't taken a break like this since I started doing A to Z many years ago so I'm overdue. If I become bored senseless, or find something I think you can't live without, I might just drop you a quickie. You might even find a recipe or two tucked into an email.

Even though I may not be posting newsletters for a little while, your recipes for daily issues are still needed, as well as the current Monthly Theme topic: "Lighten Up" (recipes that contain less fat and calories, and are more heart healthy). That Monthly Theme issue will be posted on February 10th (deadline is the end of this month). I will be checking my inboxes daily and hope to have some recipes to post when I resume the issues. I will also drop in on the QT Forum as often as possible. Feel free to peek in for the latest recipes and friendly chat.

This may be the last issue for a little while but it is certainly long on great recipes. Who knows? Maybe I'll get time to actually cook some of these while I am away from you here. Since we're accepting recipe reviews now, maybe I'll cook and share some with you when I return. My thanks to the following who helped with today's terrific issue on "Promised Recipes". Some long-lost submitters joined in, and you'll see some new ones. Welcome to all.

Treva, Knoxville, TN
Mary S., Nashville, TN
Roslyn, IL
Jim, WA State
Patricia, Charlevoix, MI
Shirley, WA State
Mary H., Montreal, Canada
Sharon W., Battle Ground, IN
Jessica, Corfu, Greece
Kim, Round Rock, TX
Larry Holmes, Ontario, Canada
Leasa, IA
Larry, Spring Hill, TN
Lou, FL
Linda H., Rosharon, TX
Pat, Minden, NV
Nancy F., Sacramento, CA

We'll see you here again in February for the next theme issue (if not sooner), God willing.

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Free Rice

Shared by Mary H., Montreal, Canada

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

Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong mental attitude. 
~ Thomas Jefferson

The Spoiled Under 30 Crowd

Shared by Treva, Knoxville, TN

If you are 30 or older, you will think this is hilarious!!!! If not, send it to your parents! They'll think it's funny!

When I was a kid, adults used to bore me to tears with their tedious diatribes about how hard things were when they were growing up; what with walking twenty-five miles to school every morning ... uphill BOTH ways .. yadda, yadda, yadda

And I remember promising myself that when I grew up, there was no way in heck I was going to lay a bunch of crap like that on kids about how hard I had it and how easy they've got it! 

But now that...

I'm over the ripe old age of thirty, I can't help but look around and notice the youth of today. You've got it so easy! I mean, compared to my childhood, you live in a dang Utopia! And I hate to say it but you kids today you don't know how good you've got it!

1. When I was a kid, we didn't have the Internet. If we wanted to know something, we had to go to the dang library and look it up ourselves... in the card catalog!! (Do you even know what a card catalog is? Didn't think so!)

2. There was no email!! We had to actually write somebody a letter... with a pen! Then you had to walk all the way across the street and put it in the mailbox and it would take like a week to get there!

3. There were no MP3's or Napsters! If you wanted to steal music, you had to hitchhike to the dang record store and shoplift it yourself! Or you had to wait around all day to tape it off the radio and the DJ would usually talk over the beginning and mess it all up!

4. We didn't have fancy crap like Call Waiting! If you were on the phone and somebody else called they got a busy signal, that's it! 

5. And we didn't have fancy Caller ID Boxes either! When the phone rang, you had no idea who it was! It could be your school, your mom, your boss, your bookie, your drug dealer, a collections agent, you just didn't know!!! You had to pick it up and take your chances, mister! 

6. We didn't have any fancy Sony Playstation video games with high-resolution 3-D graphics! We had the Atari 2600! With games like "Space Invaders" and "asteroids" and the graphics were horrible! Your guy was a little square! You actually had to use your imagination! And there were no multiple levels or screens, it was just one screen forever! And you could never win. The game just kept getting harder and harder and faster and faster until you died! Just like LIFE!

7. When you went to the movie theater there no such thing as stadium seating! All the seats were the same height! If a tall guy or some old broad with a hat sat in front of you and you couldn't see, you were just screwed!

8. Sure, we had cable television, but back then that was only like 15 channels and there was no onscreen menu! You had to use a little book called a TV Guide to find out what was on!

And there was no Cartoon Network either! You could only get cartoons on Saturday Morning. Do you hear what I'm saying!?! We had to wait ALL WEEK for cartoons! 

9. And we didn't have microwaves, if we wanted to heat something up, we had to use the stove or go build a fire ... imagine that! If we wanted popcorn, we had to use that stupid JiffyPop thing or a pan with HOT oil and Real popcorn kernels and shake it all over the stove forever like an idiot. 

10. When we were on the phone with our friends and our parents walked-in, we were stuck to the wall with a cord, a 7 foot cord that ran to the phone - not the phone base, the actual phone. We barely had enough length to sit on the floor and still be able to twirl the phone cord in our fingers. If you suddenly had to go to the bathroom - guess what we had to do..... hang up and talk to them later.

That's exactly what I'm talking about! You kids today have got it too easy. You're spoiled!!

You guys wouldn't have lasted five minutes back in 1980! 

Regards,
The Over 30 Crowd

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!

Breakfast Cereal

Shared by Mary S., Nashville, TN

According to food historian Reay Tannahill, America has been hygiene-obsessed, probably because of our greater number of religious sects who consider cleanliness next to godliness. In the mid-1850s, America went through one of its food morality phases, during which the Western Health Reform Institute was established. One of the physicians in charge was John H. Kellogg, who developed Granola, cooked wheat flakes and cornflakes. At around the same time, Henry D. Perky invented Shredded Wheat. Grape Nuts and Post Toasties entered the competition, and Dr. Max Bircher-Benner developed muesli for his patients in Zurich. In order to preserve these pure and healthy products during shipping, display, and home storage, additives were required. These altered the taste, so more additives compensated. This led to what Tannahill calls "the appearance of purity that the manufacturer could only achieve by using additives." Be that as it may, packaged cereal is now a standard breakfast item, even though sugar-coated refined flour crunchies with extra desiccated tinted marshmallow bits would probably make John H. Kellogg spin in his grave.

website at http://www.marianallen.com

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

Lighten Up

Here's the scoop on the current theme:

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

Recipe Reviews

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

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

I will post all qualifying recipe reviews in an issue.

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

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

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

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

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

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

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

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

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

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

A Little Bird

Shared by Roslyn, IL

A little bird was flying south for the winter. It was so cold, the bird froze and fell to the ground in a large field. While it was lying there, a cow came by and dropped some dung on it.

As the frozen bird lay there in the pile of cow dung, it began to realize how warm it was. The dung was actually thawing him out! He lay there all warm and happy and soon began to sing for joy.

A passing cat heard the bird singing and came to investigate. Following the sound, the cat discovered the bird under the pile of cow dung and promptly dug him out and ate him.

Life Lessons:
1. Not everyone who drops crap on you is your enemy.
2. Not everyone who gets you out of crap is your friend.
3. And when you're in deep crap, keep your mouth shut.



Reasons Adam Was The Luckiest Man

Shared by Jim, WA State

** He is the only man who has never been compared to the man she could have married. 

** He had no in-laws to drop in. 

** There were no Jones for him to keep up with. 

** There were no credit cards OR shopping centers. 

** He never had his dinner interrupted by window salesmen. 

** He got away with wearing a simple wardrobe. 

** He never had to shovel snow! 

** If he had gone bald, who would have known that wasn't normal. 

** There was no "standard weight and height" tables -- and the word FAT meant good.

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

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

CARAMELIZED CHICKEN WITH GARLIC AND GINGER

This is a New Zealand recipe. I have not tried it but intend to soon. It uses more affordable chicken pieces which is good, too.

Serves 4

4 chicken thighs
4 chicken drumsticks
4 chicken wings
salt and pepper
2 Tbsp cooking oil
2 medium onions, chopped

Glaze:
4 Tbsp tomato sauce
2 tsp Worcestershire sauce
1 Tbsp honey
2 Tbsp vinegar
1 Tbsp soy sauce
2 garlic cloves, finely chopped
small piece fresh ginger, finely chopped

Preheat oven to 200C/400F.

Put the chicken pieces in a roasting dish and sprinkle with salt and pepper. Trickle with oil. Bake for 15 minutes, until chicken skin is starting to get golden. Meanwhile mix all the ingredients for the glaze in a small bowl. Pour the glaze over the chicken and sprinkle onion over the top. Put back in the oven for another 10 minutes turning over the pieces of chicken halfway through the cooking time. The chicken is ready when it is a shiny dark brown.

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

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MACARONI & CHEESE

~Submitted by Patricia, Charlevoix, MI

1 small carton cottage cheese
3/4 cup sour cream
1 egg slightly beaten
3 oz colby cheese
3 oz cheddar cheese - medium or sharp for your taste
1 tsp salt.
8 oz elbow macaroni

Cook macaroni in salted water until tender. Drain and then mix in remaining ingredients. Place in casserole dish and bake at 350 deg until bubbly - approx 1/2 hour.


TRIPLE CHOCOLATE MISTAKES

~Submitted by Shirley, WA State

These recipes are from our local paper, The Bellingham Herald.

1 box German chocolate cake mix (18 oz)
1 box fudge brownie mix
1 c. water
2/3 c. canola oil
3 large eggs
2 1/4 c. flour
12 oz. pkg. chocolate chips
1 1/2 c. chopped walnuts
1 1/2 c. coconut
superfine sugar for rolling balls in.

Preheat oven to 375°F. Mix all ingredients except super fine sugar. Chill well. Form 1" balls of dough, roll in super fine sugar. Place on greased cookie sheet. Bake 11 min.

Makes 16 dozen cookies.


CHRISTMAS ROCK COOKIES

~Submitted by Shirley, WA State

1 1/2 c. brown sugar
1 c. shortening , softened
2 large eggs, well beaten
1 tsp. vanilla
2 1/2 c. flour
1 tsp. each: cinnamon, soda, baking powder
pinch of salt
1/2 pound walnuts, cut or break in fourths
1/2 lb. dates, pitted and cut up
1/2 lb. candied cherries, halved
1 lb. candied pineapple pieces
1/2 lb. Brazil nuts, coarsely chopped

Blend sugar and shortening in a large bowl. Add beaten eggs and vanilla. Mix dry ingredients together and add to the sugar mixer. Add dates, nuts, cherries, etc and work up with hands. Dough will be very stiff. Drop by rounded spoonfuls, not touching, on to a slightly greased cookie sheet. Bake at 350°F. for 12-15 min. Let rest 2-3 min. before removing to cooling rack. Makes 5-6 dozen, keeps well in freezer in a tightly closed canister (coffee can)


FROZEN FRUIT CUP

~Submitted by Mary H., Montreal, Canada

4 medium bananas, mashed
1 cup blueberries, fresh, frozen or thawed
1 10-ounce package frozen strawberries, thawed
1 16-ounce can crushed pineapple, undrained
2 cups ginger ale
1 6-ounce can frozen orange juice concentrate, thawed
1 6-ounce can frozen lemonade concentrate, thawed

Place all the ingredients in a large pitcher and stir. Pour into individual freezer-proof cups and freeze. Remove from the freezer 30 minutes before serving, to partially defrost.

Yield: 8 servings.


BANANA-PINEAPPLE CRISP

~Submitted by Mary H., Montreal, Canada

3 medium-ripe bananas, sliced 1/2 inch thick
1 20-ounce can pineapple chunks, drained, reserving 1/4 cup juice
2 tablespoons apricot preserves

Topping:
1/2 cup large-flake rolled oats
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/4 cup sweetened flaked coconut
1/4 cup butter, cut into small pieces

Preheat the oven to 400 degrees F.

Gently mix the banana and pineapple in a shallow 1 1/2-quart glass baking dish. Stir the apricot preserves into the 1/4 cup of reserved pineapple juice and pour this over the fruit mixture. 

To prepare the topping, mix the rolled oats, sugar, flour and coconut in a medium bowl. Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Sprinkle over the fruit mixture.

Bake for 15 - 20 minutes or until the topping is lightly browned and the juices bubble up. Serve hot.

Yield: 6 servings.


BRAISED PORK, POTATOES, BEANS IN WHITE WINE SAUCE

~Submitted by Mary H., Montreal, Canada

2 tablespoons vegetable oil 
3 pounds boneless pork shoulder butt, trimmed and cut into 1 1/2 inch cubes 
1 tablespoon butter or vegetable oil 
2 each: onions and celery stalks, chopped 
1/4 cup all-purpose flour 
1/2 teaspoon each: salt and white pepper 
1/4 teaspoon ground nutmeg 
1 cup sodium-reduced chicken stock 
1 cup dry white wine 
1 1/4 pounds baby potatoes, peeled if you prefer, and halved (if not available, use new or waxy potatoes, cut into 2-inch cubes) 
2 cups frozen lima beans or peas, thawed 
1/3 cup whipping cream 
1 tablespoon chopped fresh dill 

In Dutch oven, heat oil over high heat; brown pork, in batches. With slotted spoon, transfer to a bowl. Add butter to pan; fry onions and celery over medium heat until softened, about 6 minutes. Return pork and accumulated juices to pan. Add flour, salt, pepper and nutmeg; cook, stirring often, for 2 minutes. Stir in stock and wine; bring to a boil, scraping up browned bits in pan. Reduce heat, cover and simmer for 45 minutes. Add potatoes; cover and simmer for about 40 minutes or until potatoes and pork are tender. Stir in lima beans, peas, cream and dill; simmer until beans are tender, about 7 minutes.

Makes about 8 servings.


COUNTRY FRIED CHICKEN

~Submitted by Mary H., Montreal, Canada

4 1/2 - 5 pounds frying chicken pieces 
2 eggs, beaten 
1 1/2 cups vegetable oil 
2 cloves crushed garlic 
3 teaspoons seasoned salt 
1 teaspoon paprika 
1/2 teaspoon basil 
1/2 teaspoon oregano 
1/2 teaspoon Italian seasoning vegetable oil for frying 

Season flour as follows: Mix together 1 1/2 cups flour, 2 teaspoons salt and 1/2 teaspoon pepper. 

Place chicken in a shallow pan. Combine eggs, oil, garlic and seasonings; pour over chicken. Turn to coat each piece. Marinate 1 hour. In a large frying pan, heat oil for frying. Dip chicken in the seasoned flour. Brown on both sides in frying pan over medium heat. Reduce heat, cover and cook until tender, about 30 minutes longer. Remove cover for the last 5 minutes to crisp the chicken. May be served hot or chilled. Great for a picnic!


EASY OVEN POT ROAST

~Submitted by Mary H., Montreal, Canada

1 3-pound chuck or pot roast 
1 10-ounce can cream of mushroom soup 
1 cup red wine 
1 large onion, finely chopped 
1 small clove garlic, crushed 
2 tablespoons minced parsley 
4 large potatoes, sliced 
4 large carrots, chopped in 1-inch pieces 

Place meat in a Dutch oven. Blend soup and wine; pour over meat. Add onion, garlic, parsley, salt and pepper. Cover and bake at 325 degrees F. for 5 hours. During the last hour, add potatoes and carrots. Serve with garlic bread.

Serves 4.


CHICKEN CASSEROLE

~Submitted by Mary H., Montreal, Canada

1 3-pound chicken, cut in pieces, skin removed 
1/2 teaspoon garlic powder 
1 teaspoon salt 
1/4 teaspoon pepper 
1 10-ounce can cream of tomato soup 
1 10-ounce can cream of mushroom soup 
1 bunch of shallots with tops 
1 small onion, chopped 
1 fresh tomato, chopped 

Arrange chicken pieces in bottom of a large casserole dish or small roasting pan. Sprinkle with garlic, salt and pepper. Combine the soups with the onions and tomato. Spoon over the chicken. Cover and bake at 350 degrees F. for 2 hours or until tender.

Serves 4.


CHICKEN JAMBALAYA

~Submitted by Mary H., Montreal, Canada

2 tablespoons vegetable oil 
1 broiler-fryer chicken 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1 large yellow onion, finely chopped 
1/4 teaspoon salt 
5 drops hot red pepper sauce 
2 green peppers 
1 pound crushed tomatoes (2 cups) 
1 cup baked or boiled ham, cubed 
2 cloves garlic, minced 
1 white bay leaf 
1 teaspoon paprika 
1/2 teaspoon dried thyme 
2 celery stalks, thinly sliced 
1 cup long-grain white rice 
1 cup water 
1/4 cup minced parsley 

Core and chop green peppers. Heat the oil in a Dutch oven for 1 minute. Add the chicken and brown for 6 - 7 minutes for each side. Set the chicken aside on a plate and sprinkle with the salt and pepper. Skim off all but 2 tablespoons of the casserole drippings. Add the onion to the drippings and sauté about 5 minutes. Add the celery and green peppers and sauté for another 5 minutes. Stir in the tomatoes, ham, garlic, bay leaf, paprika, thyme, salt and red pepper sauce. Add the chicken, laying it under the liquid. Cover, reduce the heat to low, and simmer for 15 minutes. Stir in the rice and water, cover and cook until the rice is tender and the chicken is done - about 20 - 25 minutes. Add more water if necessary. Remove the bay leaf, sprinkle with parsley and serve.

Serves 4.


CRUSTLESS QUICHE

~Submitted by Mary H., Montreal, Canada

10 eggs 
1/2 cup flour 
1 teaspoon baking powder 
1/2 teaspoon salt 
1/4 cup melted butter 
1 cup green chilies, crushed 
1 pound (2 cups) Monterey Jack cheese, grated 
2 cups low-fat cottage cheese 

Butter a 9" x 13" glass dish. In a large bowl, beat eggs until frothy. Add flour, baking powder and salt. Blend well. Mix in melted butter, chilies and cheeses. Pour into buttered dish. Bake at 400 degrees F. for 15 minutes, then at 350 degrees F. for 40 minutes. Cut into small squares. Serve warm with chili sauce and corn muffins.


MIRACLE CUSTARD PIE

~Submitted by Mary H., Montreal, Canada

4 eggs 
3 cups milk 
1/2 cup sugar 
1/2 cup flour 
1/4 cup butter, cut up 
1/4 teaspoon salt 
1 teaspoon vanilla 

Mix until everything is well blended. Add 1 cup coconut. Pour into a large, greased pie plate. Bake at 350 degrees F. for 50 - 60 minutes.


LEMON CURD

~Submitted by Mary H., Montreal, Canada

1 1/2 tablespoons graded lemon rind (about 5 - 6 medium lemons) 
1 cup lemon juice 
1/2 cup butter, cut into small pieces 
2 cups sugar 
5 large eggs, well beaten 

Place rind, juice and butter in the top of a double boiler. Place over gently boiling water and heat, stirring occasionally, until butter is almost melted and mixture is warm. Stir in sugar until dissolved. Gradually stir in eggs. Cook, stirring constantly until mixture thickens slightly (about 2 - 3 minutes). Continue cooking and stirring for 3 - 4 minutes. Mixture should be thick enough to coat the back of a wooden spoon. Pour into hot sterilized jars, leaving 1/4" head space. Seal immediately with a metal lid.

Makes about 3 half-pint jars.


GOOEY CHOCOLATE-CARAMEL FANTASY

~Submitted by Sharon W., Battle Ground, IN

2 cups chocolate wafer crumbs (about 38 wafers)
1/3 cup butter, melted
30 caramels
1/2 cup caramel ice cream topping
1/4 cup whipping cream
2 cups chopped pecans
3/4 cup semisweet chocolate pieces
1/4 cup whipping cream

In a medium mixing bowl, stir together chocolate wafer crumbs and melted butter. Press onto the bottom of a 9" springform pan. Bake in a 350 degree oven for 10 minutes. Cool slightly on a wire rack.

In a heavy medium saucepan, melt caramels in caramel ice cream topping over low heat, stirring often. Stir in the first 1/4 cup whipping cream. Remove from heat, stir in nuts. Spread over crust. Cool: cover and chill for 1 hour.

For topping: In a heavy small saucepan, melt chocolate. Remove from heat; stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill for at least 1 hour.

Makes 12 servings.

Source unknown, I have held on to this piece of paper for several years.

Note: I would imagine the melting could be just as well done in a microwave.


MUSSELS WITH HERBED BREAD CRUMBS

~Submitted by Jessica, Corfu, Greece

Active time: 1 hr Start to finish: 1 1/4 hr/ Makes 8 first-course or hors d'oeuvre servings.

1 1/2 cups coarse crumbs from a fresh loaf of crusty Italian or French bread
1/4 cup extra-virgin olive oil
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
2 large garlic cloves, minced
2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried, crumbled
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon table salt
56 mussels (1 1/4 lb; preferably cultivated), cleaned and steamed, using half white wine and half water, then shucked, reserving 56 half shells
2 cups kosher salt

Accompaniment: lemon wedges

Preheat oven to 450°F. Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt. Scrub reserved shells inside and out and dry thoroughly. Spread kosher salt about 1/4 inch deep in a large shallow (1-inch-deep) baking pan and nestle shells in salt to keep them level. Return shucked mussels to shells and top each with about 1 teaspoon bread crumb mixture. Bake mussels in middle of oven until crumbs are golden brown and crisp, about 7 minutes. Cool slightly and brush salt from bottoms of mussel shells before serving. Makes 8 first-course or hors d'oeuvre servings.

Source: Gourmet, April 2002


CRAB STUFFED CHICKEN BREASTS 

~Submitted by Jessica, Corfu, Greece

6 ea Chicken breasts 
1/2 c Onion, chopped 
1/2 c Celery, chopped 
3 tb Butter 
3 tb White wine, dry 
7 1/2 oz Crabmeat, flaked 
1/2 c Herb stuffing mix 
2 tb All-purpose flour 
1/2 ts Paprika 
1 pk Hollandaise sauce mix 
3/4 c Milk 
2 tb White wine, dry 
1/2 c Swiss cheese, shredded 
1 x Salt 
1 x Pepper 

Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken.

Yield: 6 Servings 

Source: The Daily Recipe Website


LEEK, FENNEL, AND GOAT CHEESE STUFFED MUSHROOMS

~Submitted by Jessica, Corfu, Greece

This recipe is from a monthly magazine in Corfu called the Islander and I decided to make it for Thanksgiving this year. It was excellent. The brackets are my version of the recipe... I have yet to make the original!

Makes 2 Dozen

Fennel, also called anise, has a slight licorice flavor. Fennel bulbs vary greatly in size, depending on the season. Buy a very small bulb, about 1 pound, for this recipe.

1 tablespoon unsalted butter [olive oil with 1/4 t truffle powder]
1/4 of a small fennel bulb, trimmed, thinly shaved on a mandolin, and roughly chopped
1 small leek, white and light green parts, cut into 1-inch pieces, well washed
3/4 teaspoon ground coriander [xxx no.]
Kosher salt and freshly ground pepper [cayenne pepper]
4 ounces fresh goat cheese [feta] 
and [sprinkle with grated parmesan]
1 recipe Golden Mushroom Caps (see below)

1. Heat the butter in a medium skillet over medium heat. Add the fennel and the leeks and cook until softened, 5 to 8 minutes. Add the coriander and season with salt and pepper to taste. Transfer to a large plate to cool. Reserve 2 tablespoons for garnish.

2. Heat the oven to broil with the rack in the center. Mash the goat cheese into the leek-fennel mixture until well combined. Use a small spoon to fill each mushroom cap with the filling. Place the caps on a baking sheet and broil until hot throughout, about 1 minute. Garnish each with a bit of the reserved leek-fennel mixture. Serve hot.

Golden Mushroom Caps

Makes 2 Dozen

Roasting mushroom caps at high heat brings out their inherent deep flavor, so they taste much better when stuffed. Buy mushrooms with caps small enough to eat in one bite, about 1/4 inches in diameter. If you use larger mushroom caps, buy fewer, or there will not be enough filling to stuff them.

24 small button mushrooms
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper [cayenne pepper!!]

1. Preheat the oven to 400 degrees F. remove the stems from the mushrooms and reserve if they are used in the filling. Use a damp cloth or mushroom brush to clean the mushrooms. Brush each mushroom with the olive oil . Add salt and pepper to taste.

2. Place the mushrooms, cap-side up, on a baking sheet. roast until the mushrooms are golden and their liquid begins to seep from the cavity, 6 to 7 minutes. Place cap-side up on paper towels to drain. The mushroom caps can be stored in an air-tight container for up to 4 hours.


CARIBBEAN ROPA VIEJA

~Submitted by Kim, Round Rock, TX

A touch of sweetness from the Caribbean gives a new flair to the standard Ropa Vieja (Cuban Meat Stew). Serve with rice.

INGREDIENTS

1/4 cup butter
1 red onion, chopped
8 ounces fresh mushrooms, chopped
2 pounds flank steak
1 1/2 cups red wine
1 (13.5 ounce) can coconut milk
1/2 cup sour cream
8 ounces flaked coconut (optional)
1/4 cup brown sugar
1 tablespoon ground allspice
1 teaspoon salt
1/2 teaspoon black pepper

DIRECTIONS

1. Melt the butter in a skillet over medium heat, and cook the onion and mushrooms until lightly browned. Place flank steak in the skillet, and brown on all sides. Pour in the wine. Reduce heat to low, and continue cooking 30 minutes, or until meat is very tender. Remove meat, shred, and return to skillet.

2. Pour coconut milk into the skillet. Mix in sour cream, coconut flakes, brown sugar, allspice, salt, and pepper. Continue cooking 10 minutes, or until heated through.


COLCANNON AND CORNED BEEF SOUP

~Submitted by Kim, Round Rock, TX

Colcannon is an Irish dish made of cabbage, kale, or other greens, and potatoes boiled and mashed together.

Ingredients
1 cup packed parsley sprigs
1 cup water
3 leeks, with 1 inch of dark green part, split, cleaned and sliced
1 pound onions, quartered and sliced
2 Golden Delicious apples, cored and chopped
10 cups low-sodium chicken broth
2 pounds baking potatoes, pared, quartered and sliced lengthwise
1 pound green cabbage, finely chopped
3/4 pound deli corned beef, sliced and cut into thin strips
3 Tbsp sherry
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/4 tsp ground mace
Ground pepper
3 crops hot pepper sauce
1 pound kale, leaves stripped from stems and finely chopped, stems discarded
1/4 cup fresh lemon juice
3/4 tsp salt
Prepared mustard

Instructions
In a blender, process parsley with water until pureed; reserve in refrigerator in covered container at least 1 hour and up to 2 days. In a large pot, place leeks, onions, apples and 2 cups broth. Cook, covered, on medium-low heat for 50 minutes. Let stand to cool slightly. Puree in food processor or blender and return to pot. 

Add remaining broth, the potatoes, cabbage and half the corned beef to pot; reserve remaining corned beef for garnish. Heat to simmering; reduce heat to medium. Simmer, covered, until potatoes are tender, about 15 minutes. Mash some of the potatoes into the soup, leaving some pieces whole. Stir in sherry, spices and kale; heat to simmering. Simmer, covered, just until kale is tender, about 8 minutes. Stir in reserved parsley mixture and lemon juice; simmer uncovered 2 minutes. Add salt, if desired. Ladle into bowls and garnish with reserved corned beef, and, if desired, a small dollop of mustard. 



TOURTIERE

~Submitted by Kim, Round Rock, TX

Serves 8 

1 1/2 pounds ground beef
1 large baking potato 
1 large onion, minced 
1/2 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground cloves 
1 dash ground allspice 
1/2 cup water 
1 recipe pastry for a 9 inch double crust deep dish pie (store bought will do)
1 egg 
1/4 teaspoon paprika 

Bake the potato until done, 30 - 45 minutes in a preheated 400 degrees F
(205 degrees C) oven. 

Peel and mash the potato. 

Place the potato, ground beef, onion, spices and water in a large frying pan and simmer until very thick, for about one hour. 

Meanwhile, prepare your pastry. 

Line a deep-dish pie plate with pastry. Spoon in filling, spreading evenly. Cover with top crust. 

Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C). If edges brown too fast, cover with a strip of foil. Serve warm. 



HARVEST PUMPKIN APPLE BREAD

~Submitted by Kim, Round Rock, TX

Enjoy this tasty bread with your morning (or anytime) coffee or tea!

3 cups all-purpose flour 
2 teaspoons ground cinnamon 
2 teaspoons baking soda 
1 1/2 teaspoons salt 
3 cups granulated sugar 
1 can LIBBY'S® 100% Pure Pumpkin 
4 large eggs 
1 cup vegetable oil 
1/2 cup apple juice, (or water) 
1 large baking apple, peeled, cored and diced 

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. 

Combine flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in apples. Spoon batter into prepared loaf pans. 

Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. 

Makes 2 loaves.


CHICKEN ADOBO WITH ISLAND BEANS AND PEPPERS

~Submitted by Kim, Round Rock, TX

8 chicken thighs, skinned and boned
11/2 teaspoons onion powder
11/2 teaspoons dried oregano, crumbled 
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup lime juice
2 garlic cloves, peeled and crushed 
Island Beans and Peppers (recipe follows)
1/2 teaspoon grated lime peel
Cilantro sprigs
Lime slices 

In small bowl, mix together oregano, onion powder, salt and pepper. Rub mixture over both sides of chicken; set aside. 

In large frypan, mix together lime juice and garlic; simmer on medium temperature 2 minutes. Remove garlic from frypan and discard. Add chicken to frypan and cook, covered, over medium low heat, turning once, about 10 minutes or until fork can be inserted with ease. 

Place Island Beans and Peppers on serving dish, arrange chicken on top and sprinkle with lime peel. Garnish with cilantro sprigs and lime slices. 

Makes 4 servings.

Island Beans and Peppers

1 red pepper, seeded and cut in thin strips about 2 inches long 
1/2 cup chopped green pepper 
3 tablespoons chopped onion 
1 teaspoon chopped fresh cilantro 
1 tablespoon vegetable oil 
2 tablespoons lime juice 
1/8 teaspoon salt 
1/8 teaspoon freshly ground black pepper 
2 (15 or 16-ounce) cans black bean, rinsed and drained 

In large frypan, mix together the first 8 ingredients. Over medium low heat, cook, stirring 3 minutes. 

Stir in black beans. Cook over low heat, stirring, about 3 minutes or until beans are hot. 


GENERAL TSO'S CHICKEN

~Submitted by Kim, Round Rock, TX

Makes 4 servings

Ingredients:

1 1/2 pounds chicken, boneless, 3/4 inch cubes
1 egg
1 cup flour
oil for frying

Sauce:

3/4 cup water
3 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons white vinegar
3 tablespoons Mirin (sweet rice wine)
3 tablespoons sugar
1 teaspoon hoisin sauce
2 tablespoons chili paste with garlic
10 black peppercorns

1 tablespoon oil for vegetable stir fry
2 cloves garlic, minced
1 teaspoon fresh ginger root, shredded
5 stalks bok choy, sliced against the grain
1 green bell pepper, seeded and cut into short strips
1 red bell pepper, seeded and cut into short strips

Preparation:

Beat egg in a small bowl and put flour in a separate bowl. Dip the chicken in the egg, then into the flour and fry in oil until light brown. Set aside.

In a bowl combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chilli paste and peppercorns. (Note: If you desire a saucier GTC, increase the sauce ingredients by half.)

Heat the tablespoon of oil in a wok or large skillet and add the garlic and ginger. Stir-fry for a few moments and add the bok choy and peppers. Stir-fry for only a minute, undercooking the vegetables.

Add the sauce and stir until thickened then add the chicken to heat through and coat.

Serve on or with rice on the side.


PASTA WITH CATFISH AND ARTICHOKES

~Submitted by Kim, Round Rock, TX

Sautéed artichoke hearts, zucchini, and tender catfish are just a few of the highlights in this creamy pasta dish. 

Makes: 4 servings 

Ingredients
2 U.S. Farm-Raised Catfish fillets
3 tablespoons butter
1 cup sliced artichoke hearts
1 red bell pepper, cut into julienne strips
1 carrot, cut into julienne strips
1 zucchini, cut into julienne strips
2/3 cup heavy cream or milk
salt and freshly ground black pepper
8 ounces angel hair pasta or vermicelli
1/2 (3 ounce) package grated Parmesan cheese
1/4 teaspoon ground nutmeg

Directions 
1. Cut catfish fillets in half crosswise and slice into thin strips. 

2. Melt butter in a large skillet over medium heat. Add catfish strips and sauté for 1 minute. Stir in artichokes, bell pepper, carrot and zucchini and sauté until vegetables are tender and fish flakes easily when tested with a fork. Stir in cream or milk. Season with salt and pepper to taste. Keep sauce warm while preparing the pasta. 

3. Cook pasta according to the package directions. Drain and place in a serving bowl. Pour cream mixture over the pasta, sprinkle with Parmesan cheese and toss well. Sprinkle with nutmeg and serve immediately.


PEPPERY COCONUT BAKED FISH WITH CHUTNEY SAUCE

~Submitted by Kim, Round Rock, TX

Ingredients:

3 tablespoons oil
1/2 cup butter, melted
3 tablespoons orange juice
2 tablespoons lemon juice
2 teaspoons garlic powder
2 teaspoons ginger
2 teaspoons crushed red pepper flakes
1 cup plain bread crumbs
1 1/2 cups unsweetened coconut
8 each 6 ounce fish fillets (red snapper, bass, turbot, or orange roughy)

Chutney Sauce:

1/2 cup mayonnaise
1/4 cup chutney (like mango)
1 tablespoon lemon juice
1 teaspoon curry powder

Preparation:

Heat oven to 425 degrees. Pour oil into 13x9 baking pan (or spray with Pam), tilt pan to coat evenly. In shallow bowl, mix butter, orange juice, lemon juice, garlic powder, ginger, red pepper flakes. Salt and pepper if desired.

In shallow bowl, combine coconut and bread crumbs. Dip fish in butter mixture and coat with bread crumb mixture. Bake at 425 degrees for 5 minutes. Turn fillets over, sprinkle with remaining mixture. Bake an additional 10 to 15 minutes or until fish is golden brown and flakes easily.

Mix all sauce ingredients. Serve sauce over fish, garnish with lemon and parsley.


PULLED CHICKEN WITH ROOT BEER SAUCE

~Submitted by Kim, Round Rock, TX

Makes 8 to 10 sandwiches
Prep: 15 minutes
Cook: 8 to 10 hours

Ingredients

1 21/2- to 3-pound chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cooking oil
2 medium onions, cut into thin wedges
1 cup root beer*
2 tablespoons minced garlic
3 cups root beer (two 12-ounce cans or bottles)*
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes bottled hot pepper sauce (optional) 
8 to 10 hamburger buns, split (and toasted, if desired)
Lettuce leaves (optional)
Tomato slices (optional)

Directions

1. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to slow cooker. Add onions, the 1 cup root beer, and garlic. 

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 

3. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired. 

4. Transfer meat to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings. 

*Note: Do not substitute with diet root beer. 


RHUBARB-RASPBERRY PIE

~Submitted by Kim, Round Rock, TX

Servings: 8

Ingredients:

1 (15 ounce) package frozen prepared pie crusts, thawed
3 tablespoons all-purpose flour
1 cup white sugar
1 egg, beaten
1 cup raspberries
4 cups chopped fresh rhubarb

Directions:

1. Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.

2. In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.

3. Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.


SHRIMP AND CRAB ENCHILADAS IN CHIPOTLE CREAM SAUCE

~Submitted by Kim, Round Rock, TX

Makes 6 servings

Ingredients:

3 bay leaves
1 tablespoon salt
1 pound small shrimp, peeled and deveined
1 pound cooked crab meat, shredded
18 corn tortillas

Chipotle Cream Sauce:

2 large tomatoes
8 medium tomatillos with husks and stems removed
2 ancho chiles with stems and seeds removed
1 clove garlic
2 slices onion, 1/4 inch thick
2 to 4 chipotle peppers in adobo sauce
1/4 teaspoon toasted cumin seed
1 teaspoon salt
2 teaspoon corn oil
1/2 cup sour cream, thinned with 2 tablespoons milk

Preparation:

Put 4 cups water, bay leaves, and salt in a large saucepan and bring to a boil. Add shrimp and boil for 2 minutes. Drain, chop finely, and mix with crab. Set aside.

Chipotle Cream Sauce:

Put the tomatoes, tomatillos, and ancho chiles in a large saucepan and cover with water. Simmer for 5 minutes and drain, reserve cooking water. Put the garlic and one onion slice in a blender. 

Add the tomatoes, tomatillos, ancho and chipotle chiles, cumin, salt and 1 cup of the reserved cooking water. Purée and strain into a large bowl.

Heat the oil in a large saucepan over medium heat. Add the other onion slice, blacken, and discard. Add the sauce to the pan and simmer for 10 minutes, stirring occasionally. Reduce the heat to low and stir in sour cream. Keep warm over low heat.

Preheat oven to 375 degrees F. Soften the tortillas (see TIP below) and fill each with about 3 tablespoons shrimp and crab mixture, roll into enchiladas. Bake enchiladas for 8 to 10 minutes until cooked, but not crisped. Remove and serve three per person, covering each portion with plenty of sauce.

TIP: To soften the tortillas, run them, one at a time, under running water. Shake off excess water, and then place in a hot non-stick frying pan over medium heat. In about 15 seconds, steam will begin to escape; flip the tortilla and heat the other side. Roll immediately.

To soften in the microwave, wrap 5 to10 tortillas in plastic bag, and sprinkle with 1/4 teaspoon of water. Heat for up to 45 to 60 seconds. Roll immediately.


SHRIMP AND PARSLEY FRITTATA

~Submitted by Larry Holmes, Ontario, Canada

6 large eggs
sea salt and freshly ground black pepper
a handful of fresh parsley leaves
zest of 1 lemon
juice of 1/2 half a lemon
1 heaping tablespoon freshly ground Parmesan cheese
6- 7 ounces shelled medium shrimp
good dollop of butter
olive oil
1/2 dried red chili, crumbled

Preheat oven to 425 degrees R. In a bowl, whisk eggs with a pinch of salt and pepper, then add parsley, lemon zest and juice. and Parmesans cheese. Roughly chop half the shrimp, leaving the rest whole, and add all of them to the bowl. In a small, heavy, nonstick ovenproof pan, heat the butter with a good splash of oil until it begins to foam, then add all the egg mixture. Slowly move a spoon around the eggs for about a minute at medium heat, then put the pan into the oven. Cook for 4 to5 minutes, till slightly golden – it will rise slightly and will have a delicious lightness to it. Sprinkle the chili over it and slide it onto a board/ Great serve with a simple arugula salad, good bread and a glass of wine.

From Jamie’s Italy, Jamie Oliver


MELTED CHOCOLATE AND BRIE TARTS

~Submitted by Larry Holmes, Toronto, Canada

I think a touch of mascarpone could replace the heavy cream!!

3 tablespoons unsalted butter
2/3 cup Graham cracker crumbs
3 tablespoons chopped hazelnuts
1 1/2 tablespoons sugar
¼ pound brie, rind removed, sliced
1/3 cup whipping cream
3 ounces semisweet dark chocolate, chopped
1 tablespoon hazelnut liqueur
powdered cocoa, optional

Preheat oven to 375 degrees F. In a microwave-proof bowl, melt butter. Add Graham crackers crumbs, hazelnuts and sugar; stir until smooth.

Press mixture into 4 tart pans with removable bottoms, or large ramekins (4 1/4 inches in diameter). Bake for about 10 minutes.

Meanwhile, in a saucepan over low heat, heat cream until steam starts to form. Pour hot cream over chocolate and whisk until smooth. Chocolate must melt completely. Add liqueur and stir. Keep at room temperature.

When tart shells area done, remove from oven and immediately cover bottoms with cheese, letting it melt. Pour chocolate mixture over melted cheese and refrigerate for at least 2 hours before unmoulding and serving. To unmould easily, run a knife around inner edge or tart moulds to detach tarts. Cool at room temperature for about 30 minutes before serving.

Tip: You can make tarts ahead. Freezing is not recommended.


CREAMY MACARONI AND CHEESE

~Submitted by Leasa, IA

Oh boy, my first thought when I saw this recipe this morn was ...CHEESY!! Here's one just for us blue lovers!

4 strips bacon, cooked crisp and crumbled (Reserve drippings)
1 large sweet onion, thinly sliced (I would probably chop)
6 oz uncooked elbow macaroni
8 oz (2 C) shredded mozzarella cheese
2 - 4 oz crumbled blue cheese
1 C half & half or light cream
1/8 t pepper

Preheat oven to 350° Cook onion in reserved bacon fat for 5-8 mins until tender and golden brown. Cook macaroni according to pkg directions. Drain and place in a 1 1/2 qt casserole dish. Add the crumbled bacon, onion, 1 1/2 C mozzarella, the blue cheese, half and half and pepper. Toss gently to combine.

Bake uncovered for 20 mins. Stir gently. Top with the remaining mozzarella. Bake an additional 10 mins or until top of casserole is brown and bubbly. Let stand 10 mins before serving.

6 servings (maybe)

Source: BHG recipes


PIG SALAD

~Submitted by Leasa, IA

The name of this recipe totally intrigued me, so I printed it off. Might just make this one tomorrow!

20 oz pkg frozen peas (do NOT thaw or cook)
1 C chpd celery
1 C cashews (whole is best, but can use pieces)
1/2 C chpd green onion using the green tops
1/2 C cooked and crumbled bacon (can use jarred)
3/4 C sour cream
3/4 C REAL mayo (not Miracle Whip)

Place frozen peas in a large pretty dish. Add celery, nuts, onions and bacon. Mix together the sour cream and mayo. Toss into pea mixture. Cover dish and refrigerate for several hours. Keeps well for several days. You might not want to add the nuts until close to serving, they might get a little soft.

(My personal note: might add dill weed and some grated onion)


TUSCAN SAUSAGE AND BEAN SOUP

~Submitted by Leasa, IA

This one I got from Jodi at This and That. I just love great northern beans and this one jumped out and said "print me!"

1 1/4 C dry Great Northern Beans
1 3/4 C beef broth
1/2 C chpd onion
1 clove garlic, minced
1/2 t dried Italian seasoning, crushed
1 med yellow squash or zucchini, sliced (2 cups)
12 oz Italian sausage links, cut into 1/2 inch slices
1 - 14 1/2 oz can Italian style tomatoes, mashed
1/3 C dry red wine or water
5 oz frozen chpd spinach, thawed and drained well
Grated Parmesan cheese (optional)

Sort and rinse beans. In a large saucepan or Dutch oven, combine beans and 4 C of cold water. Boil, uncover, for 10 mins, drain. Meanwhile, in med skillet, cook Italian sausage until brown. Drain well. In a 3 1/2 or 4 quart crock pot, combine the drained beans, 4 C fresh water, beef broth, onion, garlic, Italian seasoning, cooked Italian sausage, squash or zucchini, undrained tomatoes and wine. Cook, covered on low for 11 - 12 hrs or until beans are tender. Just before serving, stir spinach into soup. If desired, sprinkle each serving with Parmesan cheese.

Makes 4 - 5 servings

(My notes: I would use turkey Italian sausage, and I would probably soak the beans overnight, as well as using "jarred" garlic)


PORK CHOPS WITH BASIL AND MARSALA

~Submitted by Leasa, IA

At a restaurant in Missouri, I had Chicken Marsala, oh yum! So did some research and found this recipe for pork chops on Allrecipes.com, courtesy of Alisasweetie. (Can I submit this one??)

1 C all purpose flour
1 T garlic salt
6 pork loin chops, 1 inch thick
1 T olive oil EVOO
2 t dried basil
1/2 C Marsala wine
pepper to taste

Preheat oven to 350° Mix the flour and garlic salt in large plastic baggie. Place chops in bag and "shake". Heat oil in med skillet and brown chops on both sides. Transfer to baking dish and sprinkle with basil. Cover with foil.

Bake 45 mins in oven. Remove foil. Pour in Marsala wine and bake an additional 15 mins, basting occasionally with wine. Skim off and discard any fat. Season with salt and pepper.

Source: Allrecipes


ASPARAGUS FRITTERS

~Submitted by Leasa, IA

Another "I love asparagus" recipe!!

1 can of asparagus spears or fresh asparagus equal to one can
2 C self rising cornmeal
1 egg
diced onion to taste
salt and pepper to taste

1/4 C oil or bacon drippings

If the asparagus is fresh, boil it until very tender, then mash until it is mixable. If using canned asparagus, drain and mash. Add the next four ingredients, stir well. Heat a large skillet to about 350° Add some oil. Drop by heaping tablespoons into hot oil, spreading it out just a bit. When the fritters start to rise and slightly bubble in the center, turn them with a spatula. Cook until golden brown on each side. Drain on paper towels. Any vegetable may be substituted for the asparagus.

(I think I would use my electric skillet for this one. I also think I might serve sour cream mixed with lemon pepper for a sauce on the side.)

Source: Tona, AL


HERBED POLENTA

~Submitted by Leasa, IA

I was watching the Food Network one Sunday and it seemed like everyone was cooking polenta that day. This is one I have all the ingredients for, and might just try this week!

6 C water
2 t salt
1 3/4 C yellow cornmeal
3/4 C grated Parmesan (not the green canister)
3/4 C whole milk
6 T unsalted butter
3 T chpd fresh Italian parsley
2 t finely chpd fresh rosemary
2 t chpd fresh thyme
1/2 t freshly ground black pepper

Bring the water to a boil in a heavy large saucepan. Ad 2 t of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from heat. Add the cheese, milk, butter, parsley, rosemary, thyme and pepper. Stir until the butter and cheese are melted. Transfer to a bowl and serve.

6 servings

Source: Giada De Laurentis, Food Network


SAUERKRAUT BAKE

~Submitted by Larry, Spring Hill, TN

Well you got me to digging ha! in my recipe box of collectible recipes that I have clipped and clipped You know the ones that you see and read and say wow that sounds good. I am going to keep this one and make it some time. Well it made it to the recipe box never to be seen again along with now this computer that has tons of them also ha! I did find this one special recipe article from a Rose Walker from Burlington Iowa below. Hope you like it.

½ lb Bacon
2/3 cup finely chopped onion
1-28oz can tomatoes drained
1-27oz can sauerkraut
½ cup firmly packed brown sugar

In a large skillet fry bacon until crisp, drain on paper towels; crumble and set aside. add onion to drippings and cook until lightly browned and tender; drain and set aside. in a large bowl combine tomatoes, sauerkraut, brown sugar, bacon and onion. turn sauerkraut mixture into a 2-quart  casserole dish and cover and refrigerate at least 4 hrs or overnight. preheat oven to 350° bake uncovered for 45 minutes.

Serves 8 


CREOLE CABBAGE

~Submitted by Lou, FL

The flavors of Louisiana go well with cabbage.

Ingredients:

2 Tablespoons Butter
1 small head Cabbage, shredded
1 medium Onion, sliced
1 medium Green bell pepper, seeded and sliced
1 teaspoon Oregano
1/4 teaspoon Cayenne pepper
Salt and pepper to taste
1 cup Tomatoes, diced

Directions:

Melt the butter in a heavy skillet. Add the cabbage, onion, pepper and seasonings.

Cover and cook over low heat until tender (stirring frequently). Add the tomatoes and cook for 10 minutes longer, uncovered

Serves 4 - 6


CROCKPOT CHALUPA

~Submitted by Lou, FL

I have made this dish on the stove, never in a crockpot. This sounds very easy to do without having to watch over the pan on the stove. Very good on a cold snowy night. Here in Florida we just turn down the A.C.

1 pound Pinto beans
3 pounds Pork roast
7 cups Water
1/2 cup Onion -- chopped
2 Garlic cloves -- minced
1 teaspoon Salt
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Oregano
4 ounces Green chili peppers -- chopped (one can)

Directions:

Put all ingredients in a a crockpot . Cover and simmer about 7 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.

Note---I think I would precook the beans for about 30 minutes first. 

This is great topped with sour cream, onion, lettuce and served with taco chips or warm tortillas.


CHEESE FRITTERS

~Submitted by Lou, FL

My sister Jean sent me this one. Think she cut it out of a magazine at the Dr.'s office. It really does sound good. 

1/2 cup milk 
1 tablespoon oil 
1 medium egg 
1/4 teaspoon salt 
1 teaspoon yellow mustard 
1 cup flour 
1 teaspoon baking powder 
1 cup shredded cheese 
Oil, shortening, or bacon grease for frying 

In a medium sized bowl combine the milk, oil, egg, salt and mustard. Beat it really well, to mix it all up together. Dump in the flour and baking powder. Mix again until the batter is almost smooth, it will be very thick. Finally, stir in the cheese. The batter may now be prepared two different ways. You can deep fry them or pan fry, sort of like pancakes. Heat about 2 tablespoons of bacon grease or margarine in a large skillet, over medium high heat. Drop in the fritter batter by large spoonfuls. I usually fry 3 or 4 fritters at a time. This recipe makes about 12 fritters. You can use them to dip in a sauce or serve with your meal.


VIDALIA ONION & RICE CASSEROLE

~Submitted by Lou, FL

This came from a friend and I am going to do it when Vidalias come in season.

By using Vidalia brand, the distinct onion flavor that is produced is both delicate and delectable.

Start by obtaining:
1/2 cup butter
2 1/2 pounds Vidalia onions, peeled and thinly sliced (almost shredded)
1 cup uncooked rice
2 cups water
1 1/2 cups (6 ounces) shredded natural baby Swiss Cheese

DIRECTIONS:

Preheat your oven to 325 F. and grease a 9 x 13 x 2 baking dish.

Melt the butter in a skillet over medium heat; add onion slices and saute about 12 minutes or until tender.

Bring the rice and water to a boil in a saucepan; cover and boil 15 minutes. Drain well. 

Combine the onion, rice, cheese, and half-and-half and pour the whole mess into the greased 9 x 13 x 2 baking dish.

Bake at 325 F. for 1 hour

The flavor of this is enhanced when prepared and baked a day ahead, then cover and chill overnight.

Reheat at 325 F. for 20 minutes uncovered.


A & W SAUCE FOR CONEY-STYLE FRIES

~Submitted by Jim, WA State

"One of my daughters who enjoys easy fast foods, shared this recipe and told me it is very tasty indeed. I guess A&W used to serve this on their menu at one time. I never heard of this but some of you may enjoy the recipe." ~By butterflydog

1/2 small onion, chopped
1 pound lean hamburger meat
1 can tomato soup undiluted 
1/3 tomato soup can of water
1 package of Taco Seasoning Mix
A few crushed chili flakes 
French Fries 

Saute onions in a little oil in a large sauce pan until opaque. Add hamburger meat and brown thoroughly. Add tomato soup and water. Mix in Taco Seasoning Mix and crushed chilies and stir well. Cover and simmer for about a half hour. Serve the meat sauce over freshly prepared French fries. Daughter's note: Adding some shredded cheese over the fries is optional. 

Yield 4 servings

Source: International Recipes OnLine, On-Line Culinary Discussion at Food Chat


BANDITO CHILI DOGS

~Submitted by Jim, WA State

1 packages hot dogs (1 pound) 
2 can chili without beans s (15 ounces each) 
1 can condensed cheddar cheese soup -- undiluted 
1 can chopped green chilies 
10 hot dog buns -- split 
1 medium onion -- chopped 
2 cups corn chips -- coarsely crushed 
1 cups cheddar cheese shredded (4 ounces) 

Place hot dogs in a 3-qt.slow cooker. In a large bowl, combine the chili, soup and green chilies; pour over hot dogs. Cover and cook on low for 4-5 hours. Serve hot dogs in buns; top with chili mixture, onion, corn chips and cheese. 

Yield: 10 servings. 

Recipe Notes "I've brought these beefy chili dogs to family functions for years," writes Marion Lowery of Medford, Oregon. "The ingredients cook while you're at a game or other activity, so the meal is ready when you get home." 

Source: rec.food.recipes


GREEK BURGERS

~Submitted by Linda H., Rosharon, TX

This is one of my favorite hamburgers. I like to put some feta cheese on the patty a minute or so before I take them off the grill.

1 pound ground lamb 
1 tablespoon Dijon mustard 
1 tablespoon lemon 
1 tablespoon onion minced 
1 clove garlic minced 
1/2 teaspoon dried rosemary crushed 
1/2 teaspoon salt or to taste 
1/4 teaspoon pepper 
4 hamburger buns, hard rolls or pitas 
sliced cucumbers 
sliced tomatoes 
ranch salad dressing 

Mix ground lamb, mustard, lemon, onion, garlic, rosemary, salt and pepper. Form into patties. Grill until no longer pink. Serve on buns with cucumbers, tomatoes and ranch dressing 


GREEK BURGERS II

~Submitted by Linda H., Rosharon, TX

8 servings.

1-1/2 cups mayonnaise 
1 tablespoon minced garlic 
3 pounds ground lamb 
1/4 cup and 2 tablespoons bread crumbs 
1-1/2 bulbs fennel, chopped 
1/4 cup and 1 teaspoon shallots, minced 
1-1/2 teaspoons dried oregano 
3/4 teaspoon salt 
ground black pepper to taste 
12 hamburger buns 

In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 2 hours. 

Preheat grill for high heat. 

Mix together lamb, bread crumbs, fennel, shallot, oregano, and salt. Form into 3/4 inch thick patties, and sprinkle black pepper over surfaces. 

Brush grate with oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.

Serves 12 


CHICKEN AND WALNUTS

~Submitted by Linda H., Rosharon, TX

4 servings

1 1/2 lbs chickens, cut into 1 inch pieces 
6 tablespoons soy sauce 
4 teaspoons cornstarch 
4 tablespoons dry sherry 
2 teaspoons ginger (I use fresh but dry works in a pinch but fresh is better) 
1 teaspoon sugar 
1 teaspoon salt 
1 teaspoon crushed red pepper flakes 
2 tablespoons cooking oil (or more) 
2 green peppers 
8 green onions 
1 cup walnut halves 

In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, salt, & red pepper Preheat wok (or large skillet) add cooking oil. Stir-fry green pepper & green onions in hot oil for 2 minutes or till crisp & tender. Remove.

Stir-fry walnuts for 2 minutes (you may need to add more oil at this point). Remove.

Add half the chicken to hot wok; stir-fry 2 minutes. Remove.

Stir-fry remaining chicken 2 minutes. Return all chicken to wok.

Stir in soy mixture into chicken.

Cook& stir till thickened and bubbly. Stir in veggies.

Cover and cook 1 minute more. Serve with rice.

Source: Recipezaar 


CORNED BEEF BOBOTIE

~Submitted by Linda H., Rosharon, TX

Yield: 8 servings

2 pounds Corned beef, ground or chopped fine 
1 pound Potatoes, shredded 
1 each Onion, diced 
8 each Eggs 
1 cup Milk 

2 Tbsp Garlic chopped
2 Tbsp Oil 
2 Tbsp Curry Powder 
Dash Salt and Pepper 

Make a custard mix of the eggs and milk. Set aside.

In the pan, heat oil. Add garlic and cook for 2 minutes. 

Add potato and curry powder. Cook for another 2 minutes. 

Add corn beef, stir well, and continue cooking for another 2 minutes. 

Place the ingredients in a small dish.

Top with the custard and bake in the oven at 325° until golden brown

Source: Boma, Animal Kingdom Lodge 


CHICKEN LAZONE

~Submitted by Linda H., Rosharon, TX

This recipe comes from the restaurant "Brennan's" located in New Orleans. No one has to know how simple and quick it is. 

4 servings

1 teaspoon salt 
1 1/2 teaspoons chili powder 
1 1/2 teaspoons onion powder 
2 teaspoons garlic powder 
4 whole boneless skinless chicken breasts 
1/4 cup butter, divided 
1/2 cup heavy cream 

Combine the seasonings and coat chicken breasts. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.

Pour the cream into the skillet and lower the heat. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.

When butter is melted place chicken breasts on four plates and top with the sauce.

Source: Recipezaar.


GROUND LAMB CHILI

~Submitted by Linda H., Rosharon, TX

As seen on PBS. 

1 lb of ground lamb
1 onion chopped
Several cloves of garlic
2 sprigs of Rosemary, chopped fine
1 small can Tomato paste
1 can white kidney or great northern beans
1/2 lemon squeezed
1 tsp sugar
1 tbsp curry powder 

Brown ground meat. Add onion and garlic and cook until softened. Stir in rest of ingredients and allow to simmer for 45 minutes covered.


BLUE CHEESE FONDUE

~Submitted by Linda H., Rosharon, TX

4 ounces blue cheese, crumbled
1/2 cup dry white wine
8 ounces cream cheese, cubed
8 ounces Monterey jack cheese, cubed
1 tablespoon kirsch (cherry brandy)

Heat wine and cream cheese, stirring until cheese melts. Add Monterey Jack cheese, a little at a time, stirring constantly. Blend in blue cheese. When smooth, add kirsch.

Serve with dippers of French bread, fresh fruit or vegetables.

Yields 5 cups.


SAUSAGE FONDUE OLE

~Submitted by Linda H., Rosharon, TX 

2 (11 ounce) cans condensed Cheddar cheese soup
1 cup beer
1 (4 ounce) can chopped mild green chiles, drained
1 1/2 pound smoked bratwurst sliced into 1/2-inch pieces
1/4 cup vegetable oil

Blend soup, beer and chiles. Heat in double boiler over medium heat. Transfer to fondue pot; keep warm. Sauté sausage pieces in oil over medium high heat until browned, about 5 minutes. Serve sausage pieces with hot sauce and chips.


SLOW COOKED MOROCCAN CHICKEN

~Submitted by Linda H., Rosharon, TX

3 tablespoons apricot or peach preserves
1/4 cup Madeira wine
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup dried apricots, coarsely chopped
5 cloves garlic, sliced
3 tablespoons capers
1 teaspoon cumin seeds
1 cinnamon stick
1 bay leaf
1 tablespoon chopped crystallized ginger
6 chicken thighs (about 2 pounds), skin removed

1. Combine the preserves, Madeira, salt and pepper and set aside.

2. Toss the apricots, garlic, capers, cumin, cinnamon, bay leaf and crystallized ginger together in the slow cooker. Lay the chicken pieces over the mixture; pour the Madeira mixture over the chicken.

3. Cook on low 6 to 8 hours. 

Makes 4 servings.


BIG BOB GIBSON'S ALABAMA WHITE BBQ SAUCE

~Submitted by Linda H., Rosharon, TX

1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt and freshly ground black pepper 
:
Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl. Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.

Source: CDKitchen


JOANNE FLUKE'S WALNUTTOES

~Submitted by Linda H., Rosharon, TX

2 cups chocolate chips (12 oz bag) 

1 1/2 cups brown sugar
3/4 cup butter (1 1/2 sticks)
4 eggs (beaten)
2 teaspoons vanilla 2 teaspoons baking powder
1 teaspoon salt
2 cups flour (not sifted)
2 cups chopped walnuts
1/2 cup white sugar (for later)

Do not preheat oven - dough must chill before baking. 

Melt chocolate chips with butter. Mix in brown sugar and let cool. Add eggs, mix in vanilla, baking powder and salt. Add flour and finely chopped walnuts. Mix well.

Chill dough for at least 4 hours, overnight is even better.

When you're ready to bake, preheat oven to 350 degrees, with rack in the middle position. Roll walnut-sized dough balls with your hands. (Messy - I wear thin plastic gloves). If dough becomes too sticky, return to the refrigerator to chill while cookies are baking.

In a small bowl, coat dough balls with white sugar. Place on a greased cookie sheet and flatten with a greased spatula. Bake at 350 degrees for 12-14 minutes. Let cool on cookie sheet for one minute, then remove to wire racks.


JOANNE FLUKE'S PECAN DIVINES

~Submitted by Linda H., Rosharon, TX

2 cups melted butter
1 1/2 cups brown sugar
3 cups white sugar
4 tsps vanilla
4 tsps baking soda 

2 tsps salt
4 beaten eggs
5 cups flour (not sifted)
3 cups chocolate chips
4 cups chopped pecans

Melt the butter. Mix in the brown sugar and the white sugar. Add the vanilla and the baking soda. Mix thoroughly. Add the eggs and stir it all up. Then add half the flour, the chocolate chips, and the chopped pecans. Stir well to incorporate. Add the rest of the flour and mix thoroughly. 

Drop by teaspoons onto greased cookie sheets, 12 cookies to a standard sheet. If the dough is too sticky to handle, chill it slightly and try again. Bake at 350 degrees F> for 10 to 12 minutes, or until nicely browned.

Let cool on cookie sheet for 2 minutes, then remove to a wire rack. 

Yield: Approximately 10 dozen. (You can cut this recipe in half, if you like.)


APPLE BUTTER COOKIES

~Submitted by Linda H., Rosharon, TX

1/4 cup softened butter
1 cup packed brown sugar
1 egg
1/2 cup quick cooking oats
1/2 cup apple butter
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 Tbsp milk
1/2 cup nuts, chopped
1/2 cup raisins

In a mixing bowl, cream butter and sugar. Beat in egg, oats, and apple butter. Combine dry ingredients; gradually add to creamed mixture along with the milk; beat until blended. Stir in nuts and raisins. Chill well. drop by teaspoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees for 15 minutes.

Note: Freeze baked cookies in tins or freezer bags for the months ahead.


CHOCOLATE CHIP CRUNCH COOKIES

~Submitted by Linda H., Rosharon, TX

by Joanne Fluke (Granada Hills, California)

Preheat oven to 375 degrees F., rack in the middle position.

1 cup butter (2 sticks) 
1 cup white sugar
1 cup brown sugar 
2 teaspoons baking soda 
1 teaspoon salt 
2 teaspoons vanilla 
2 beaten eggs 
2 cups corn flakes 
2 1/2 cups flour
2 cups chocolate chips 

Melt butter, add the sugars, and mix. Add soda, salt, vanilla and eggs. Mix well. Crush the corn flakes with your fingers. (I measure mine, put them in a baggie, and squeeze them -- it's more fun than a stress ball.) Add the crushed corn flakes, flour, and chocolate chips, mixing thoroughly after each addition. 

Place walnut-sized scoops of dough on a greased cookie sheet, 12 to a standard-sized sheet. Flatten them slightly with a floured or greased fork in a crisscross pattern. 

Bake at 375 degrees F. for 8 to 10 minutes. Cool on the cookie sheet for 2 minutes. Remove the cookies to a wire rack to complete cooling. (The rack makes them crunchy.) 


DEATH BY TURTLE

~Submitted by Linda H., Rosharon, TX

by Gay Toltl Kinman (Alhambra, California)

1 German chocolate cake mix 
2 c. soft caramels 
1 c. sweetened condensed milk 
1 stick margarine 
1 c. chocolate chips 
1 c. coarsely chopped pecans 

Grease and flour 9x13 glass dish. Prepare cake mix according to directions. Pour 1/2 of batter (2 1/2 cups) into dish and bake at 325 degrees for 30 minutes. Melt caramels, milk and margarine in microwave on high about 7 minutes. Pour melted mixture over baked portion of cake. Sprinkle chocolate chips and pecans evenly. Pour remaining uncooked batter on top and bake at 325 degrees for 50 minutes. Let cool before cutting. 


4TH OF JULY TRIFLE

~Submitted by Linda H., Rosharon, TX

2 (8 ounce) packages cream cheese 
2 cups confectioners' sugar 
8 ounces sour cream 
1/4 teaspoon almond flavoring 
1 teaspoon vanilla 
1/2 pint whipping cream 
1 angel food cake (store bought is fine) 
1 quart strawberries 
1 quart blueberries 

Cream together cream cheese and confectioners sugar. Add sour cream, vanilla and 1/4 tsp almond flavoring. Set this mixture aside. 

In separate bowl whip the whipping cream and add to cream cheese mixture. Tear up angel food cake and mix in. In separate bowl (s) place strawberries and blueberries 3/4 C sugar and 3 Tbsp almond flavoring. 

(You can mix the berries together or keep separate, for a pretty red, white and blue look, If separate, divide sugar and almond flavoring between the two bowls). 

In a clear glass bowl alternate layers of the cream cheese mixtures and the berries. Garnish the top with berries. Refrigerate for a couple of hours. 

This looks absolutely beautiful and taste just as great! 

Peaches work really well with this as well.


ZUPPA INGLES
(Italian Triffle)

~Submitted by Linda H., Rosharon, TX

1 package vanilla pudding, prepared as directed on package 
Rum, for sprinkling (optional) 
1 angel food cake, sponge cake or pound cake 
3-4 cups assorted fruit such as strawberries, peaches and pears, sliced 
2-3 cups whipped cream 
Chocolate shavings, for garnish

Make pudding according to package directions; set aside. Cut sponge cake into slices or cubes. Lay in 9-by-9-inch glass-baking pan or glass bowl. Drizzle with rum, if using. Top with some of the fruit, pudding and whipped cream. If you have enough cake left over, repeat the same layering. Top with whipped cream. Garnish with chocolate shavings and refrigerate 30-60 minutes before serving. San Antonio Express-News 


PAULA'S PUMPKIN GINGERBREAD TRIFLE

~Submitted by Linda H., Rosharon, TX

This recipe is from Paula Deen's Home Cooking show and is a delicious and easy change of pace for holiday dessert! This serves a large crowd, so is good for potlucks, too. 

2 (14 ounce) packages gingerbread mix 
1 (5 1/8 ounce) package vanilla pudding mix 
1 (30 ounce) can pumpkin pie filling 
1/2 cup packed dark brown sugar 
1/3 teaspoon ground cinnamon 
2 pinches ground cardamom 
1/4 cup sherry wine or Southern Comfort (very tasty!) (optional) 
1 (12 ounce) container frozen whipped topping 
1/2 cup crushed gingersnap cookies 
2-3 tablespoons chopped pecans, for garnish (optional) 

Preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely. 

While gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool. 

When pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom. 

Crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely). 

(If you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in). 

Put half of the crumbled gingerbread in the bottom of the bowl, sprinkle with half of the sherry or Southern Comfort (if using), then pour half of the pudding mixture over it, and then half of the whipped topping. 

Repeat the layers with the remaining prepared ingredients as above, then sprinkle the crushed gingersnaps over the top (2 or 3 tablespoons chopped pecans would make a good addition to the topping, as well). 

Cover with plastic wrap and chill overnight in the refrigerator. 

Notes: you can use spice cake instead of gingerbread for a gentler flavor.


BREAKFAST PIZZA

~Submitted by Pat, Minden, NV

1 pound bulk pork sausage
1 8-ounce package refrigerated crescent rolls
1 cup frozen loose-pack hash brown potatoes, thawed
1 cup shredded sharp Cheddar cheese
5 eggs, beaten
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon grated Parmesan cheese 
Pimento (optional)
Fresh oregano (optional)

In a medium skillet cook the sausage until brown. Drain and set aside.

Separate the crescent dough into 8 triangles. Place with the elongated point toward the center of a greased 12-inch pizza pan. Press the bottom and sides to form a crust. Seal the perforations. Spoon the sausage over the dough. Sprinkle with hash brown potatoes and Cheddar cheese. In medium bowl combine the eggs, milk, salt, and pepper. Pour the mixture over the sausage mixture. Bake in a 375 degree oven for 25 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes. Garnish with pimento and fresh oregano, if desired.

Source: Specialties of the House, A Country Inn and Bed & Breakfast Cookbook by Julia M. Pitkin


EASY SOUR CREAM COFFEECAKE MUFFINS

~Submitted by Pat, Minden, NV

2 cups butter 
2 cups sugar
1 ounce almond extract
8 eggs
1 cup sour cream
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon slat
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground mace

In a large bowl blend the butter, sugar, and almond extract with an electric mixer on low until blended. Add eggs slowly, one at a time. Continue mixing and add the sour cream. In a separate bowl combine the flour, baking powder, soda, salt and spices. Add the egg mixture all at once and stir just until moistened. The batter should be lumpy. Pour into greased muffin cups. Bake in a 350 degree oven for 25 minutes or until done. Cool in the pans for 10 minutes, and then turn out and completely cool.

Source: Specialties of the House, A Country Inn and Bed & Breakfast Cookbook by Julia M. Pitkin


"A.B.C." BAKE (APPLE, BACON, CHEDDAR BAKE)

~Submitted by Pat, Minden, NV

2 cups sliced, peeled Granny Smith apples
2 tablespoon sugar
2 cups grated Cheddar cheese
1/3 cup bacon bits
2 cups milk
6 eggs
2 cups biscuit mix
Maple syrup

Layer the apples, sugar, cheese, and bacon bits in this order in a greased 9x13-inch baking dish. In a blender combine the milk, eggs, and biscuit mix, beat just until mixed well. Pour the batter over the apples and cheese. Bake in preheated 375 degree oven for 40 minutes or until firm to the touch and lightly browned. Serve with maple syrup.

Source: Specialties of the House, A Country Inn and Bed & Breakfast Cookbook by Julia M. Pitkin


SLEEP-TIGHT CINNAMON BUNS

~Submitted by Pat, Minden, NV

1 package (18 to 20) frozen dough rolls
1 cup firmly packed dark brown sugar
1/3 cup instant vanilla pudding mix (or lemon or butterscotch)
1 to 2 teaspoons round cinnamon
3/4 cup raisins or nuts (or both)
1/2 cup melted margarine or butter

Grease a 10-inch fluted tube pan. Add the rolls, and sprinkle with the sugar, pudding, cinnamon, raisins, or nuts. Pour melted margarine over all. Cover the rolls with a damp cloth and leave out at room temperature overnight. Bake in a 350 degree oven for 25 minutes. Let stand 5 minutes, then turn out onto a serving platter.

Source: Specialties of the House, A Country Inn and Bed & Breakfast Cookbook by Julia M. Pitkin


SPICED PUMPKIN BREAD

~Submitted by Treva, Knoxville, TN (soon to be living in NC!!)

Serves: 24 

Preparation time: 20 minutes 
Cooking time: 45 minutes 

1/2 cup butter, unsalted
2 large eggs
Nonstick cooking spray
1 cup brown sugar, firmly packed
1 cup canned pumpkin puree
1 teaspoon freshly grated ginger root
2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 cup low-fat buttermilk

Remove the butter and the eggs from the refrigerator to allow them to come to room temperature. Preheat the oven to 350°F and coat two 9" loaf pans with nonstick spray. 

Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy. 

On low speed, add the eggs one at a time. Add the pumpkin puree and ginger and mix again. Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together. 

Fold in half of the flour mixture. Stir in the buttermilk. Fold in the rest of the flour mixture. The batter should be smooth, be careful to not overmix. Pour the batter into the prepared pans. 

Bake until the loaves are golden brown and set in the center, about 40 to 45 minutes. Check for doneness by inserting a paring knife into the center of each loaf; if the blade comes out dry, the bread is done. 

Nutrition Facts Serving size: 1 slice 
Calories 125 
Total Fat 4 g 
Saturated Fat 2 g 
Protein 2 g 
Total Carbohydrate 20 g 
Dietary Fiber 0 g 
Sodium 139 mg 
Percent Calories from Fat 30% 
Percent Calories from Protein 6% 
Percent Calories from Carbohydrate 64%

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SIMPLY ROASTED PORK

~Submitted by Maggie, TX

This recipe comes from Cooking Light, a wonderful magazine (that I am going to subscribe to as my Valentine's Day gift to ME). I look at the library's copy and always find something tasty. This Simply Roasted Pork recipe sounds great, but has so many ways to use leftovers that I plan to prepare it for use in the recipe that follows it!

Use apple jelly in place of the apricot preserves for a slightly sweeter flavor. This pork makes a quick transition from warm Sunday dinner to cool Monday lunch without compromising flavor. Serve with roasted red skin potatoes or mashed potatoes, broccoli spears or collard greens, and warm dinner rolls.

1/2 cup apricot preserves
1 teaspoon salt
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 (3-pound) boneless pork loin, trimmed
Cooking spray

Preheat oven to 425°.

Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted. Keep warm over low heat.

Combine salt, oregano, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425° for 30 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing. 

Yield: 14 servings (serving size: about 3 ounces)

Cal 159 (27% from fat); Fat 4.7g (sat 1.6g,mono 2.1g,poly 0.5g); Protein 20.6g; Chol 59mg; Calc 24mg; Sod 232mg; Fiber 0.2g; Iron 0.9mg; Carb 7.6g 

Source: Cooking Light


HORSERADISH AND CARAMELIZED ONION PORK SANDWICHES

~Submitted by Maggie, TX

Sweet onions are paired with a spicy-hot, creamy sauce in this fancy sandwich.

1 tablespoon olive oil
4 cups vertically sliced onion (about 1 1/4 pounds)
1 1/2 tablespoons sugar
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon chopped fresh thyme
1/8 teaspoon ground red pepper
2 garlic cloves, minced
2 tablespoons reduced-fat sour cream
2 tablespoons low-fat mayonnaise
1 tablespoon prepared horseradish
1 (8-ounce) loaf French bread, halved lengthwise
1 cup torn red leaf lettuce leaves
1 1/2 cups thinly sliced Simply Roasted Pork (about 8 ounces)

Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (through garlic) to pan; cook 30 minutes or until onions are golden, stirring occasionally. Remove from heat; let cool.

Combine sour cream, mayonnaise, and horseradish; spread evenly over cut side of top half of bread. Arrange lettuce over bottom half of bread. Arrange onions and Simply Roasted Pork over lettuce. Top with top half of bread. Cut stuffed loaf into 4 pieces. 

Yield: 4 servings (serving size: 1 sandwich quarter)

Cal 369 (22% from fat); Fat 9.2g (sat 2.4g,mono 4.3g,poly 1.1g); Protein 16.7g; Chol 30mg; Calc 113mg; Sod 666mg; Fiber 5.1g; Iron 2.6mg; Carb 55.8g 

Source: Cooking Light


JAMAICAN JERK CHICKEN

~Submitted by Maggie, TX

1/2 tsp ground cinnamon
1 1/2 tsp ground allspice
1 1/2 tsp ground black pepper
1 tbsp chopped hot pepper
1 tsp dried crushed hot pepper
2 tsp oregano, crushed
2 tsp thyme, crushed
1/2 tsp salt
6 cloves garlic, finely chopped
1 cup pureed or finely chopped onion
1/4 cup vinegar
3 Tbsp brown sugar
8 pieces chicken, skinless (4 breasts, 4 drumsticks)

Preheat oven to 350 degrees F.

Combine all ingredients except chicken in large bowl. Rub seasoning over chicken and marinate in refrigerator for 6 hours or longer.

Evenly space chicken on nonstick or lightly greased baking pan.

Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30-40 minutes or until the meat can be easily pulled away from the bone with a fork.

Yields: 6 servings
Serving size: 1/2 breast or 2 small drumsticks

Each serving provides: Calories: 199, Total fat: 4 g, Saturated fat: 1 g, Cholesterol: 81 mg, Sodium: 267 mg, Total fiber: 1 g, Protein: 28 g, Carbohydrates: 12 g, Potassium: 338 mg

Source: National Institutes of Health


SPICY THAI SEAFOOD SOUP

~Submitted by Maggie, TX

This is something I will try very soon.

6 dried shiitake mushrooms
2 cups hot water

FOR THE CHILI SAUCE:
4 tablespoons vegetable oil
2 serrano chilies, roughly chopped, plus 1 serrano chili, seeds removed and finely chopped
2 tablespoons finely chopped onion
5 garlic doves, skins removed and minced
4 tablespoons Thai fish sauce, divided use
3 teaspoons sugar, divided use

FOR THE SOUP:
2 cups chicken broth
2 tablespoons lemon juice
1 tablespoon lime juice
1 (2-inch-length) lemongrass, halved lengthwise
2 scallions, trimmed and cut into 2-inch lengths
1 pound mild white fish, such as tilapia
8 shelled and deveined shrimp, tails attached (optional)

Soak the mushrooms in 2 cups hot water for 15 minutes, or until soft. Trim the hard stems and cut into quarters. Reserve the soaking water.

TO PREPARE THE CHILI SAUCE:
Meanwhile, heat the oil in a small skillet. Over medium-high heat, cook the roughly chopped serrano chilies until they begin to darken, about 2 minutes. Remove with a slotted spoon and set aside in a small bowl. 

Add the onion to the pan and cook until browned, about 2 minutes, then add the garlic and cook briefly. Transfer the onion and garlic to the bowl with the chilies.

Using a spice grinder or a small food processor, grind the chilies, onion, and garlic together to form a smooth paste. 

Transfer the paste to the pan with the oil and warm over low heat. Stir in 1 tablespoon of the fish sauce and 2 teaspoons of the sugar. Remove from heat.

TO PREPARE THE SOUP:
In a large soup pot, heat the chicken broth, 2 tablespoons of the prepared chili sauce, the trimmed mushrooms, and their soaking water. Cook over medium heat for 10 minutes. 

Add the lemon juice, lime juice, lemongrass, remaining fish sauce, finely chopped chili, scallions, and remaining sugar. Simmer for 5 minutes.

Add the fish to the broth and cook over medium heat until tender and white, about 10 minutes. Add the shrimp and cook until they turn pink, about 3 to 5 minutes.

Ladle the soup into bowls. Enjoy with steamed rice and a salad of sliced cucumber splashed with seasoned rice wine vinegar.

Servings: 4

Per serving (including shrimp): 276 calories, 26% fat (7.8 g; 0.9 g saturated), 16% carbs (11.2 g), 58% protein (38.9 g), 115 mg cholesterol, 1.1 g fiber, 688 mg sodium. 

From: Elson M. Haas, M.D., author of Staying Healthy with the Seasons and A Cookbook for All Seasons

Source: Natural Health Magazine, October 2005

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GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES

~Submitted by Maggie, TX

I'm thinking the fresh thyme and sun-dried tomatoes will make this one a real keeper! I'll reduce the red onion amount (maybe half).

4 5-ounce (150 g) boneless skinless chicken breasts, all fat removed 
1 tablespoon (15 ml) balsamic vinegar 
1 teaspoon (5 ml) olive oil 
2 cloves garlic, minced 
2 teaspoons (10 ml) minced fresh thyme 
freshly ground pepper 
butter-flavored cooking spray 
1 1/2 pound (720 g) red onion, sliced thin 
1 1/2 ounces (42.5 g) sun-dried tomatoes 
1/8 teaspoon (0.6 ml) Worcestershire sauce 
1/8 teaspoon (0.6 ml) kosher salt (optional) 
1 teaspoon (5 ml) olive oil 
freshly ground pepper 
4 French style rolls, whole wheat if possible 
4 lettuce leaves 

Place the chicken breasts in a shallow dish. Combine the vinegar, oil,1 clove minced garlic, thyme, and pepper and drizzle over the chicken. Cover and refrigerate overnight to marinate. 

Coat a non-stick covered skillet with cooking spray. Add the onion and remaining garlic with 2 tablespoons (30 ml) water. Cover and cook for 5 minutes until onion is wilted. Uncover and cook and stir until the onion begins to brown. 

Reconstitute the sun-dried tomatoes in hot water as per package directions. Drain and chop fine. Place in a bowl and add the Worcestershire sauce, salt (if using), oil, and pepper, to taste. 

Grill the chicken until done, about 5 to 6 minutes per side, turning once. Slice the rolls and as the chicken is turned, coat the rolls with cooking spray and toast over the coals. 

Place the bottom half of each roll on a plate. Top each roll with lettuce leaf. Top with chicken, and 1/4 of the onion and tomato mixture. Cover with roll tops. Serve immediately. 

Per serving: 362 calories (15% calories from fat), 41 g protein, 7 g total fat (0.9 g saturated fat). 42 g carbohydrates, 7 g dietary fiber, 82 mg cholesterol, 374 mg sodium 

Diabetic exchanges: 4 very lean protein, 3 carbohydrate (1 1/2 bread/starch), 4 vegetable) 

Source: Diabetic-Recipes


CHEESECAKE DAINTIES

~Submitted by Maggie, TX

I have made these using full-fat ingredients and sugar. I think this recipe by Sugar Twin looks great.

Makes 32 2-inch squares.

1 cup unbleached all-purpose flour 
1/2 cup chopped walnuts 
1/4 cup Brown Sugar Twin 
1/3 cup firm margarine, cut into pieces 
8 ounces cream cheese 
1 large egg 
2 tablespoons Sugar Twin 
1 1/2 tablespoons fresh lemon juice 
1 tablespoon skim milk 
1 teaspoon vanilla extract 

Preheat oven to 350°F. Prepare an 8-inch square pan with Baker's Joy brand no-stick baking spray. 

Mix together flour, walnuts, Brown Sugar Twin, and margarine. Remove 1/2 cup for topping. Press remainder firmly in pan. Bake for 12 minutes. 

Meanwhile, beat cream cheese, egg, Sugar Twin, lemon juice, milk, and vanilla until smooth. Spread over baked crust, spreading to cover. Sprinkle with remaining crumb mixture. Return to oven and bake 25 minutes. Cool. 

To serve, cut into 2-inch squares. 

Per 1 square serving: 70 calories (70% calories from fat), 1 g protein, 6 g total fat (2.1 g saturated fat), 4 g carbohydrate, 13 mg cholesterol, 48 mg sodium 

Exchanges: 1 fat 

Source: SugarTwin.com


RICOTTA-STUFFED PEARS

~Submitted by Maggie, TX

This recipe looks great, as is Yum!

Makes 6 servings

1 tablespoon (9 g) currants 
2 teaspoons (10 ml) Marsala wine or dry sherry 
3 medium firm, ripe Bartlett or Anjou pears, cut in half and cored 
juice from 1 lemon 
3 tablespoons (47 g) part-skim ricotta cheese 
3 tablespoons (48 g) fat-free cream cheese 
1/4 teaspoon (1.25 ml) sugar substitute 
1 tablespoon (6 g) graham cracker crumbs 

Place the currants and Marsala in a cup and set aside. 

Cut a thin slice from the bottom of each pear half so that they sit on a plate. Rub the halves with lemon juice and place on dessert plates. 

In a small bowl, combine the ricotta, cream cheese, and sugar substitute. Stir in the wine and currants and mix well. Divide the cheese mixture between the pear halves, mounding in the hollow of the cores. Sprinkle with graham cracker crumbs. Serve immediately. 

Per serving: 81 calories (14% calories from fat), 3 g protein, 1 g total fat (0.5 g saturated fat), 16 g carbohydrates, 2 g dietary fiber, 3 mg cholesterol, 57 mg sodium 

Diabetic exchanges: 1 carbohydrate (fruit)

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BILL CLINTON'S TUNA SALAD SANDWICH

~Submitted by Nancy F., Sacramento, CA

I've always wanted to try this recipe and have never gotten around to it.

Ingredients:

1 teaspoon mustard (regular)
1 (6-1/2 ounce) can tuna, drained 
1 tablespoon mayonnaise
1 egg, hard cooked and chopped
1/2 teaspoon salt
1 teaspoon onion, finely chopped
4 slices whole wheat bread
1 tablespoon celery, finely chopped
1 tomato, sliced
1 teaspoon sweet or dill pickle relish
2 lettuce leaves
1 teaspoon Dijon mustard 

Instructions: 

In a medium bowl place tuna, egg, onion, celery, pickle relish, mustards, mayonnaise and salt. With a fork, combine all ingredients well. 

Spread tuna mixture on 2 bread slices, cover with tomato slices and lettuce and top with remaining bread slices.

Makes 2 sandwiches.


ARTICHOKES AND SHRIMP IN PEPPERY BUTTER SAUCE

~Submitted by Kim, Round Rock, TX

Makes 2 serving

Ingredients:

2 large artichokes, (each about 3/4 pound)
1 large garlic clove
1 tablespoon fresh lemon juice, or to taste
1 tablespoon freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco
1/2 teaspoon dried basil, crumbled
1/2 teaspoon salt, or to taste
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1 stick cold unsalted butter, cut into bits (1/2 cup)
1/2 pound small shrimp in their shells, (about 24)
3 scallions, minced

Accompaniments:

crusty bread
lemon wedges

Preparation:

Cut off artichoke stems with a serrated knife and discard. With scissors trim tips of leaves. In a large saucepan of boiling salted water cook artichokes 30 to 45 minutes, or until an inner leaf pulls out easily.

While artichokes are cooking, preheat oven to 500 degrees F.

Drop garlic into a food processor that is running and mince. Turn food processor off. Add lemon juice, black pepper, Worcestershire sauce, Tabasco, basil, salt, oregano and cayenne and pulse to combine. Add butter and blend until combined well.

Spread shrimp in 3-cup shallow baking dish large enough to hold them in one layer and sprinkle with scallions. Drop spoonfuls of butter mixture evenly over top and bake, stirring once or twice, until shrimp are cooked through, about 5 minutes.

Invert artichokes on paper towels to drain. Divide artichokes and shrimp with sauce between soup plates and serve with crusty bread and lemon wedges.


BACON WRAPPED SHRIMP WITH GARLIC BUTTER

~Submitted by Pat, Minden, NV

12 Jumbo shrimp
6 strips bacon
1/4 clove garlic or 1/4 tsp. garlic powder
4 tsp. butter
Salt and pepper to taste

Cut the bacon into short strips long enough to wrap around the center of each shrimp. Wrap each shrimp around the middle with a piece of bacon. Place on a microwavable tray on at least 3 layers of paper towels and cover with the same amount. Microwave on High for 7-10 minutes, until the bacon is well cooked. Allow to sit for 2 minutes prior to removing from the tray. 

Melt the butter and add the garlic, salt, and pepper. The mixture can either be poured over the shrimp prior to serving or used as a side dish for dipping.

Serves 2.


CARAMEL-APPLE SHORTCAKES

~Submitted by Treva, Knoxville, TN (soon to be living in NC!!)

The classic combination of apples and caramel come together in a warm, old-fashioned dessert just for two. 

Prep Time: 30 Min 
Total Time: 30 Min 
Makes: 2 servings 

INGREDIENTS:

2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag) 
1/2 teaspoon melted butter 
1/2 teaspoon sugar 
Dash of ground cinnamon 
1/4 cup caramel topping 
1 medium apple, peeled, sliced 
1/4 cup frozen whipped topping, thawed 

DIRECTIONS: 

Bake biscuits as directed on bag; place on wire rack. Brush tops with melted butter. In small bowl, mix sugar and cinnamon; sprinkle over biscuits. 

In 1-quart saucepan, heat caramel topping over medium heat just until warm. Stir in apple; cook 2 to 3 minutes, stirring occasionally, until apple is crisp-tender. 

Split warm biscuits; fill and top with apple mixture. Top with whipped topping. 

NUTRITIONAL INFO 1 Serving: 
Calories 370 (Calories from Fat 110)
Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 4g)
Cholesterol 0mg
Sodium 730mg
Total Carbohydrate 61g (Dietary Fiber 1g, Sugars 32g)
Protein 5g

Diabetic Exchanges
2 Starch
2 Other Carbohydrate
0 Vegetable
2 Fat 
Carbohydrate Choices: 4

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CHICKEN STUFFED WITH SPINACH AND RICOTTA

Rich and delicious are the best words to describe this recipe. Wrapping the chicken in Parma ham gives it added flavor. Though your guests will think you slaved all day over a hot stove, this recipe takes just a little more than a half-hour to make. 

Serving: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

4 skinless, boneless chicken breasts 
4 ounces ricotta cheese 
4 ounces cooked spinach, squeezed dry 
1/4 teaspoon grated nutmeg 
8 slices Parma ham 
Salt and pepper 
Rocket (arugula) leaves and lemon wedges, to serve

Preheat the oven to 400 degrees F.

Make a long horizontal slit through the thickest part of each chicken breast, but do not cut right through it.

Crumble the ricotta into a bowl. Chop the spinach and mix into the ricotta with the nutmeg. Season to taste.

Push equal amounts of the stuffing into the slits in the chicken breasts and wrap each breast in 2 pieces of Parma ham, winding it around the chicken to cover the meat completely.

Heat the oil in a shallow, flameproof pan, add the chicken breasts and saute for 4 minutes on each side, or until the ham starts to brown. Cook in a preheated oven for 15 minutes. Drizzle with olive oil and serve with a wedge of lemon and rocket leaves.

Source: Million Menus: Mix and Match a Million Three-Course Meals


BAKED SCALLOPED OYSTERS

Scalloped oysters should be puffy and moist, crunchy on top. Use only fresh oysters; to keep them big and juicy, arrange them only 2 layers deep in a shallow aluminum baker. A good dish for a special but easy-does-it Sunday-night supper. 

Serving: Serves: 4
Cook Time: 20 minutes
Total Time: 1 hour minutes

1 1/2 pints oysters with their liquor
1/4 pound butter, melted
2 cups medium-coarse cracker crumbs
Pepper
1/2 cup light cream or half-and-half, approximately
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce
Dash of Tabasco

Drain the oysters, but save the liquor. Pour the butter over the crumbs and toss together lightly with a fork. Butter a shiny 8-inch layer cake pan 1 1/4 inch deep. Spread one third of the crumbs on the bottom, and cover with half of the oysters. Sprinkle with pepper. Add another third of the crumbs, the rest of the oysters, and another sprinkle of pepper. Combine saved oyster liquor and enough of the cream to make 1 cup. Stir in salt, Worcestershire, and Tabasco; pour over oysters. Top with last third of crumbs. Bake in 350 degree F oven for 40 minutes. Serve at once, very hot. 

Source: 1999 Encyclopedia of Fishing


BACON AND CHEESE STUFFED CHICKEN BREASTS

I nabbed this somewhere off the 'net. I believe when I prepare this I will use cilantro rather than parsley.

Prep & Cooking Time: 1 hr. 15 min.
Yield: 4 servings 

2 ounces sharp cheddar cheese, cut into 4 pieces 
1/4 teaspoon paprika (optional) 
2 tablespoons finely chopped parsley 
1/4 teaspoon pepper 
1/2 teaspoon salt 
1 tablespoon olive oil 
4 boneless, skinless chicken breast halves 
2/3 cup reduced-sodium chicken broth 
4 bacon slices, cooked and crumbled 
1 teaspoon cornstarch

Directions:
This rich chicken dish is impressive and delicious.

1. With a sharp knife, cut a pocket into the thickest side of each chicken breast. Stuff each with 1/4 of the bacon and a piece of cheese. Seal with a toothpick (remove before serving). Sprinkle chicken with salt, pepper and paprika.

2. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes per side, until browned. Reduce heat to medium-low; cover and cook 10 minutes until chicken is cooked through. Remove from skillet and cover loosely with foil to keep warm.

3. Stir cornstarch into chicken broth with a fork until dissolved. Add to skillet and bring to a boil, scrapping up browned bits on bottom of skillet. Cook 3 minutes, until sauce is thickened. Add chopped parsley. When serving, spoon sauce over chicken.

Nutrition Facts:
Total Calories: 303 Carbohydrates: 1.48 g 
Total Fat: 11.80 g Protein: 44.95 g 
Sat Fat: 3.91 g Fiber: 0.29 g 
Cholesterol: 116 mg Sodium: 725 mg 


MARIE CALLENDAR'S CAKE-LIKE CORNBREAD

9 Ounces Corn Muffin Mix 
9 Ounces Yellow Cake Mix

Prepare corn muffin mix just as box directs. Set aside. 

In another bowl prepare yellow cake mix per box directions.

Pour prepared cake mix into prepared corn muffin mix and stir well.

Turn batter into greased 9x12x2 pan.

Bake at 350~ for 30 to 35 minutes or till toothpick comes out clean.

Serve warm with Honey Butter. 


TURKEY THIGH AND HOMINY CHILI

Angela and I love hominy and I think this one will be very good. I'm hoping it won't be too spicy for her (but super for me!).

1 medium-size yellow onion, chopped
1 medium-size red bell pepper, seeded and chopped
1 jalapeno, seeded and minced
2 ribs celery, chopped
3 cloves garlic, minced
1 cup chicken broth
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoons pure ancho chili powder
1 1/2 teaspoons dried oregano
3 pounds turkey thighs (about 3)
1 (15-ounce) can golden or white hominy, rinsed and drained
2 (15-ounce) cans chopped tomatoes
salt to taste

For serving, if desired:
shredded Monterey Jack cheese
sliced black olives
minced red onion
chopped cilantro

Combine the onion, bell pepper, jalapeno, celery, garlic, broth, chili powder, cumin, ancho powder and oregano in a medium or large slow cooker. Arrange the turkey thighs on top and pour the hominy and tomatoes over them. 

Cover and cook on low until the turkey meat pulls away easily from the bone, six to seven hours.

Remove the turkey from the cooker and shred the meat, discarding the bones; return the meat to the chili. Season with salt.

Servings: 6

Source: Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann


BROCCOLI BREAD

1 loaf frozen bread
1 c. shredded cheese
1 egg
1 env. dry vegetable soup mix
1 pkg. frozen chopped broccoli, thawed

Roll out thawed bread dough on a jelly roll pan and mix all the ingredients. Spread mixture on the bread. Roll the bread up and secure the ends. 

Bake at 375 for 35-45 minutes.


OVEN CHICKEN DIVAN SANDWICHES

3 (6 inch) hero rolls, split and toasted
6 slices cheese
3/4 lb. sliced chicken
1 pkg. (10 oz.) frozen broccoli, thawed
3/4 c. mayonnaise
1/4 c. grated Parmesan cheese
1 tsp. dry mustard
2 or 3 tbsp. milk
1/4 c. chopped red onion

Arrange rolls in 13 x 9 x 2 inch baking pan. Cover with sliced cheese, chicken, and broccoli. 

Stir together mayonnaise, Parmesan cheese and mustard. Gradually stir in milk. Spoon over sandwiches: sprinkle with onion. 

Bake uncovered in 400 degree oven 15 to 20 minutes. 

Serves 6.


JALAPENO CORN PUDDING

2 cans (15 ounces each) creamed corn
1 cup yellow cornmeal
1 cup butter, melted
3/4 cup buttermilk
2/3 cup chopped onion 
2 eggs, beaten
1/2 teaspoon baking soda
1 teaspoon sugar

MIDDLE LAYER:
2 cups grated sharp Cheddar cheese
3 jalapeno chiles (fresh or canned), diced

Preheat oven to 350 degrees F. Grease a 9-inch-square baking pan.

Combine first 8 ingredients in a large bowl and mix well. Turn 1/2 batter into pan. Cover evenly with 1/2 cheese, then chiles, then remaining cheese. Top with remaining batter. 

Bake 1 hour. Let cool 15 minutes. Cut into squares.

Makes 8 servings

Source: Parade Thyme Cookbook by The Battle of Flowers Association of San Antonio, Texas 


EGGPLANT STUFFED WITH SHRIMP AND CRABMEAT

4 medium-size eggplants
3 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped green onion
1/4 cup chopped parsley
1/2 cup chopped green bell pepper
4 garlic cloves, crushed
1 teaspoon whole thyme
2 bay leaves, crushed
1/4 pound cured ham, diced
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco sauce, or more to taste
1 tablespoon Worcestershire sauce
2 eggs, beaten
1 cup bread crumbs
1 pound shrimp, peeled and cut into 1/2-inch pieces
2 tablespoons butter or olive oil
1/2 pound crabmeat
Grated Parmesan or Romano cheese for garnish

Cut off the stems of the eggplants and cut them in half, lengthwise. Boil in salted water until tender, about 10 minutes. Remove and drain. Scoop out most of the center of each and chop the scrapings coarse. Set aside.

In the oil, saute the yellow and green onions, parsley, green pepper, garlic, thyme, bay leaves, ham, salt, pepper, Tabasco, Worcestershire and eggplant scrapings. Simmer gently for 1/2 hour. Take off the burner and stir in the eggs and then the bread crumbs. 

In a separate pan, saute the shrimp in 2 tablespoons butter for 2 minutes or until it changes color. Add to the eggplant mixture along with the crabmeat. Divide the mixture among the eggplant boats and sprinkle with cheese.

Place on a greased baking sheet and bake at 350 F for 30-40 minutes, or until the top is browned.

Source: The Frugal Gourmet Cooks with Wine


ANGELS ON HORSEBACK 

Ingredients:

1/2 cup dry white wine 
1 teaspoon minced garlic 
1/2 teaspoon hot pepper sauce 
24 medium to small oysters, shucked and drained 
12 bacon slices, cut in half crosswise 

Preheat the broiler.

In a shallow bowl, combine the wine, garlic, and pepper sauce. Add the oysters and toss to coat. Let marinate for 10 minutes.

Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking. Place 1 oyster on each piece of bacon and roll up to enclose. Secure with a toothpick and place on a foil-lined baking sheet. Place on the top rack of the oven and broil, until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly.

Remove from the oven and serve immediately.

Makes 2 dozen

Source: Emeril

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(I accept personal checks and PayPal.)

Contact:
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Dilly Core

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






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