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“If you resist reading what you disagree with, how will you ever acquire deeper insights into what you believe? The things most worth reading are precisely those that challenge our convictions.”

~Author unknown (but someone brilliant!)

New Year's Prayer

~Shared by Patricia, Charlevoix, MI

Thank you Lord for giving me
The brand new year ahead
Help me live the way I should
As each new day I tread.

Give me gentle wisdom
That I might help a friend
Give me strength and courage
So a shoulder I might lend.

The year ahead is empty
Help me fill it with good things
Each new day filled with joy
And the happiness it brings.

Please give the leaders of our world
A courage born of peace
That they might lead us gently
And all the fighting cease.

Please give to all upon this earth
A heart that's filled with love
A gentle happy way to live
With Your blessings from above.

~ Charlotte Anselmo ~

DID YOU KNOW?

~Shared by Vicki, Sarasota, FL

Take your bananas apart when you get home from the store.  If you leave them connected at the stem, they ripen faster.
 
Store your opened chunks of cheese in aluminum foil.  It will stay fresh much longer and not mold!
 
Peppers with 3 bumps on the bottom are sweeter and better for eating.  Peppers with 4 bumps on the bottom are firmer and better for cooking.
 
Add a teaspoon of water when frying ground beef.  It will help pull the grease away from the meat while cooking.

To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.

Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.
 
Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!!  Serve alone or with vanilla ice cream. Yummm!

Reheat Pizza
Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
 
Broken Glass
Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.

No More Mosquitoes
Place a dryer sheet in your pocket. It will keep the mosquitoes away.

Flexible vacuum
To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.

Reducing Static Cling
Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... ta da! .. static is gone.

Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water.  Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
 
Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car When the windows fog, rub with the eraser! Works better than a cloth!

Re-open ing envelopes
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
 
Conditioner
Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth.. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.

Goodbye Fruit Flies
To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!

Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!

COLD IS A RELATIVE THING  ...

~Shared by Jim D., WA

65  above zero: Floridians turn on the  heat. People in Wisconsin plant gardens.

60  above zero: Californians shiver uncontrollably. People in Wisconsin sunbathe.

50  above zero: Italian & English cars won't start. People in Wisconsin drive with the windows down..

40  above zero: Georgians don coats, thermal underwear, gloves, wool hats. People in Wisconsin throw on a flannel shirt.

35  above zero: New York landlords finally turn up the heat. People in Wisconsin have the last cookout before it gets cold.

20  above Zero: People in Miami all die. Wisconsinites close the windows.

Zero: Californians fly away to Mexico. People in Wisconsin get out their winter coats.

10  below zero: Hollywood disintegrates. The Girl Scouts in Wisconsin are selling cookies door to door.

20  below zero: Washington DC runs out of hot air. People in Wisconsin let the dogs sleep indoors.

30  below zero: Santa Claus abandons the North Pole. Wisconsinites get upset because they can't start the Snow-mobile.

40  below zero: ALL atomic motion stops. People in Wisconsin start saying... "Cold enough fer ya? "

50  below zero: Hell freezes over. Wisconsin public schools will open 2 hours late..


Stay

~Shared by Edna D., Decatur, IL

I pulled into the crowded parking lot at the
local shopping center and rolled
Down the car windows to make sure my
Labrador Retriever Pup had fresh air.

She was stretched full-out on the back seat
And I wanted to impress upon her that she must
remain there.

I walked to the curb backward,
Pointing my finger at the car and saying emphatically,
'Now you stay. Do you hear me?'

'Stay! Stay!'

The driver of a nearby car, a pretty blonde young ladyy,
Gave me a strange look and said,

'Why don't you just put it in Park?'


Attention Children - The Bathroom Door is Closed!

~Shared by Brenda, AL

Please do not stand here and talk, whine, or ask questions.

Wait until I get out.

Yes, it is locked. I want it that way. It is not broken, and I am not trapped.

I know I have left it unlocked, and even open at times, since you were born, because I was afraid some horrible tragedy might occur while I was in there, but it's been 10 years and I want some PRIVACY.

Do not ask me how long I will be. I will come out when I am done.

Do not bring the phone to the bathroom door.

Do not go running back to the phone yelling "She's in the BATHROOM!"

Do not begin to fight as soon as I go in.

Do not stick your little fingers under the door and wiggle them. This was funny when you were two.

Do not slide pennies, LEGOs, or notes under the door. Even when you were two this got a little tiresome.

If you have followed me down the hall talking, and are still talking as you face this closed door, please turn around, walk away, and wait for me in another room. I will be glad to listen to you when I am done.

And yes, I still love you.

~ Mom


Italian Elbow Visit

~Shared by Judy, Montreal, Canada

An Italian grandmother is giving directions to her grown grandson who is coming to visit with his wife.

"You comma to da fronta door of the apartmenta. I'mma inna apartmenta 301 ...

Der issa bigga panel at the fronta door. Witha you elbow, pusha  button 301...

I will buzza you in. Come inside, the elevator is on the righta side. Get  in, and  witha you elbow, pusha 3...

When you get out, I'mma on the lefta side. With you elbow hit mya doorbell."

"Grandma, that sounds easy, but, why am I hitting all these buttons with my elbow?"

"Whassamatta . . .you coming empty handed?"

EASY PINEAPPLE BREAD

~Shared by Luanne, FL

Made this at Christmas and drat, they ate it all !!!!

1 can (approx. 9 ounces) crushed pineapple in syrup
2 & 1/2 cups biscuit baking mix
1/3 cup granulated sugar
4 TBSP butter, room temperature
2 eggs
1/2 cup chopped pecans or walnuts
Granulated sugar mixed with a little cinnamon, optional

Preheat oven to 350 deg. Grease and flour a 9 x 5 x 3-inch loaf pan. Drain pineapple well, reserving 3 TBSP of the syrup. In a mixing bowl, combine baking mix, sugar, butter, eggs, reserved syrup, and pineapple; blend with mixer on low speed until blended, about 1 & 1/2 to 2 minutes. Stir in chopped pecans or walnuts. Spoon batter into the prepared loaf pan. If desired, sprinkle with a little cinnamon-sugar. Bake for about 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes; remove to rack to cool completely.

This bread is great toasted with cream cheese for breakfast. Didn't get to breakfast !!!!


THE MEXICAN DOG

~Shared by Johnny, LA

On my trips to Mexico I'd never had a hot dog--until last year when a friend who was showing me around said 'What? You've never had a hot dog in Mexico? They're fantastic!' And he was right.

The one that I tasted, from a roadside stand in the Guadaloupe Valley of Northern Baja, was a garlicky beef dog (Sabrett or Nathan's would be great) that had been wrapped in bacon, and griddled until crisp on the outside. It was placed in a yellow-ish, eggy kind of roll (Martin's Potato Rolls, made in Chambersburg, PA, and widely distributed, would be ideal.) On went mustard, ketchup and mayo. On top of that went diced raw onions and diced raw tomatoes. On top of that went a fresh green salsa (see recipe below), topped by a few squirts of good bottled hot sauce.

TOMATILLO SALSA

Makes about 1 1/4 cups.

3 medium-sized tomatillos, husked and chopped into 1/4 ' pieces
6 tablespoons roasted, peeled and chopped poblano chiles, or green bell pepper
2 fresh jalapeno peppers, veins and seeds removed, finely chopped
3 tablespoons chopped cilantro (about 10 sprigs)
1 clove garlic, minced
1/4 cup finely chopped white onion
1/2 teaspoon freshly squeezed lime juice
1 tablespoon olive oil

1. Mix all the ingredients thoroughly. Season to taste with salt. If the salsa seems runny and wet, place in a colander and squeeze lightly to drain off excess liquid.


TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST

~Shared by Doe, Oliver, B.C., Canada

This recipe could easily become a year-round favorite—simply substitute supermarket rotisserie chicken for the turkey. And as a special treat for the kids (or the kid in you), make individual-size pies, using eight 10- to 12-ounce gratin dishes.

Active time: 1 hr
Start to finish: 2 1/2 hr
Servings: Makes 8 servings

Ingredients

For stock:
Carcass and skin from a 12- to 14-pound roast turkey
10 cups water

For filling:
1 medium onion, coarsely chopped
2 large carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large parsnip (peeled), cored and cut into 1/2-inch pieces
1 teaspoon chopped thyme
3 tablespoons unsalted butter
1/2 pound mushrooms, trimmed and quartered
1/4 cup all-purpose flour
4 cups roast turkey meat, cut into 1/2-inch pieces
1 (10-ounce) package frozen baby peas, thawed

For biscuit crust:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup coarsely grated extra-sharp Cheddar
1/4 cup grated Parmigiano-Reggiano
3/4 stick cold unsalted butter, cut into 1/2-inch pieces
1 1/4 cups well-shaken buttermilk

Preparation

Make stock:
Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).

Make filling:
Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.

Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.

Make biscuit crust and bake pie:
Preheat oven to 400°F with rack in middle.

Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.

Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

Cooks' notes:
• If using carcass and meat from a brined turkey, filling may need little or no salt.
• Filling can be made in a 12-inch skillet and transferred to a 13- by 9-inch baking pan before topping with biscuit dough.
• You can substitute another turkey stock or reduced-sodium chicken broth for the stock in this recipe. You can also make stock using leftover cooked chicken in place of turkey.



HONEY POTATO ROLLS
 
~Shared by Treva, NC

These easy-to-make dinner rolls are made with mashed potatoes and sweetened with honey.

Preparation time: 40 min
Baking time: 25 min  
Yield: 20 rolls 

1 (1/4-ounce) package active dry yeast
3/4 cup warm water (105 to 115°F)
2 1/2 to 2 3/4 cups all-purpose flour
1/2 cup lukewarm mashed potatoes
1/3 cup Butter, softened
1/3 cup honey
1 egg
3/4 teaspoon salt
1 cup whole wheat flour
Butter, if desired

Dissolve yeast in warm water in large bowl. Add 1 cup all purpose flour and all remaining ingredients except whole wheat flour. Beat at medium speed, scraping bowl often, until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes).

Place into greased bowl, turn greased-side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough. Shape into 20 balls with floured hands; place into greased 13x9-inch baking pan. Cover; let rise until double in size (1 1/2 to 2 hours).

Heat oven to 375°F. Bake for 25 to 30 minutes or until golden brown. Brush tops of rolls with butter, if desired. .

TIP: To bake rolls immediately, prepare and shape as directed above. Let rise in warm place until double in size (45 to 60 minutes). Bake as directed.

Nutrition Facts (1 roll): Calories: 130, Fat: 4g, Cholesterol: 19mg, Sodium: 139mg, Carbohydrates: 22g, Dietary Fiber: 1g, Protein: 3g

Source:  Land O'Lakes


BEANS AND CORN BREAD

~Shared by Ann S., Mims, FL

1 pound pinto beans
water
1/2 to 1 pound salt pork, to taste
 
Pick over beans, if desired (to remove any rocks or other debris). Put the beans in a large pan and add water to cover, about 2 inches above the surface of the beans. Soak overnight. Note: You can “quick-soak” the beans by bringing the water in the pan to a boil, then letting the beans sit in the hot water for one hour.

Before cooking, make sure the water just covers the beans. Remove the rind from the pork, then cut the meat into 1/4-inch-thick slices and add to the beans. Simmer over a low flame until done, at least two hours, probably more. Stir occasionally and add water if necessary.
 
Note: You can substitute a ham hock for the salt pork, in which case you will need to add salt (at least a teaspoon, or to taste).

Texas Corn Bread

1 cup yellow cornmeal
1/2 cup flour
1 teaspoon salt

Mix (dry ingredients) thoroughly; then add without mixing:
1 cup buttermilk (half sour cream and milk)
1/2 cup sweet milk
1 egg
1 tablespoon baking powder
1/2 teaspoon soda
1/4 cup melted shortening
 
(Preheat oven to 450 degrees.) Grease muffin pans or corn-stick pans well and heat. Stir up the mixtures thoroughly and pour into hot pans. Bake until done [about 20 minutes]. The bread will be moist and brown on the bottom.

(Baked corn bread freezes well and can be reheated successfully in the microwave. —Editor)

Source: The Best from Helen Corbitt’s Kitchens by Patty Vineyard MacDonald


HERB-GARLIC BUTTER HAMBURGERS ON A GRILL

~Shared by Jim H., Calgary, Alberta, Canada

This recipe is, quite honestly, my most coveted of all! Once you taste these wonderful grilled burgers, all other burgers will take a back seat to these for the rest of your life! I made these for my son about a year ago, and he insists on nothing else from the grill. Just wait and see. ~by Fauve

41 min ; 25 min prep
Serves 6

Herb-Garlic Butter:
3 tablespoons finely chopped mixed fresh herbs (including parsley,basil,oregano,chives, or tarragon leaves)
1 garlic clove, minced
1/2 cup salted butter, softened

Burgers:
1 1/2 lbs ground sirloin or ground round or ground chuck
coarse salt
black pepper
6 deli hamburger buns (such as kaiser)
melted butter

Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy. (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center. Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter. Chill the butter in the refrigerator or freeze until firm. Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer. Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat. Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat). Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
(not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill). Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done). Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld. Brush buns with melted butter and toast on the grill for a few seconds. Serve with any toppings of your choice.

Source: Recipezaar


SLOW COOKER LASAGNA

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 lb. ground beef
1 large onion chopped
2 garlic cloves, minced
1 can ( 29 oz.) tomato sauce
1 cup water
1 can (6 oz) tomato paste
1 tsp salt
1 tsp dried oregano
1 package (8 oz) no cook lasagna noodles
4 cups (16 oz) shredded mozzarella cheese
1-1/2 cups (12 oz) small curd cottage cheese
1/2 cup grated parmesan cheese

In skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink: drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an un greased 5 qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.

Yield: 6-8 servings.


FROSTED PINEAPPLE LEMON GELATIN

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 (20 oz) can crushed pineapple
2 (3 oz) pkg. lemon gelatin
2 C. ginger ale, chilled
2 large firm bananas slcied
1/2 C. sugar
2 T. all purpose flour
1 egg lightly beaten
2 T. butter
1 C. heavy whipping cream
 
Drain pineapple, reserving juice; set pineapple aside.  In a bowl dissolve gelatin in boiling water.  Stir in ginger ale, bananas and reserved pineapple.  Transfer to a 13x9 dish.  Refrigerate until firm.

For topping, combine sugar and flour in a small saucepan.  Gradually whisk in reserved pineapple juice.  Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened.  Remove from heat.  Stir a small amount into egg; return all to the pan, stirring constantly.  Cook and stir until a thermometer reads 160 and mixture is thickened.  Remove from the heat, stir in butter.  Cool to room temperature. 

In a small mixing bowl, beat cream on high speed until stiff peaks form.  Gently fold into custard.  Spread over gelatin.  Refrigerate for 1 hour or until chilled.


VEGETABLE FILLED MANICOTTI

~Shared by Jim D., WA

12 to 16 uncooked manicotti shells
1 26-oz. jar spaghetti sauce
1 clove garlic, minced

One quarter cup Parmesan cheese, grated
1 15-oz. container ricotta cheese
One half cup carrot, shredded
1 10-oz. package frozen chopped spinach, thawed and drained
1 egg
Pepper to taste
1 cup mozzarella cheese, shredded

Cook manicotti shells al dente. Pour half of the spaghetti sauce in the bottom of a 13 x 9-inch baking dish and spread out evenly. Combine garlic, Parmesan cheese, ricotta cheese, carrot, spinach, egg and pepper in a bowl and mix well. Gently stuff each shell with cheese/vegetable mixture. Place filled manicotti shells on top of spaghetti sauce. Pour remaining half of spaghetti sauce over manicotti and sprinkle with mozzarella cheese. Bake at 350 for about 20 - 25 minutes.

The Skinny: You can substitute low fat cottage cheese for the ricotta and low fat mozzarella to cut down on some fat and calories.


PEANUTTY ASIAN CHICKEN PASTA

~Shared by Linda H., Rosharon, TX

4 chicken breast halves, boneless and skinless
4 tablespoons teriyaki or soy sauce
1 (8-ounce) package uncooked linguine pasta
1 cup fresh or frozen peas, cooked and divided
1 cup sliced carrots, cooked and divided
Peanut Sauce (see recipe below)
3 tablespoons sesame seeds (reserve 1 tablespoon for garnish)

Grill, broil, or microwave chicken brushed with teriyaki or soy sauce. Cut chicken into strips; set aside. Prepare Peanut Sauce.

Cook pasta according to package directions; drain and return to pan. In the pasta pan, toss warm pasta, peas, carrots, Peanut Sauce, and sesame seeds together. Place on individual serving plates. Arrange chicken strips on top of pasta. Sprinkle reserved sesame seeds over the top. Serve cold or warm.

Makes 8 servings.

Peanut Sauce:
1/4 cup creamy peanut butter
1/4 cup water
1/4 cup soy sauce
1 tablespoon lemon juice
2 tablespoons honey
1/2 cup pineapple juice
1/4 teaspoon ground ginger
Hot chili oil or red (cayenne) pepper to taste

In a small saucepan over low heat, combine peanut butter, water, soy sauce, lemon juice, honey, pineapple juice, ginger, and hot chili oil or cayenne pepper; stir until well blended. Remove from heat and let cool.

The peanut sauce is also good on plain pasta with sesame seeds.

Makes 4 servings.


ARGENTINEAN SHORT RIBS

~Shared by Larry Holmes, Toronto, Canada

This is a superb, full-flavored stew for entertaining in the winter. Make ahead of time (up to 4 days) and skim off the fat before reheating. Reheat on stovetop, covered for 15 minutes or until meat is hot. Serve with Criolla salad (recipe follows) and baked sweet potatoes.

1 tbsp (15 mL) chopped garlic
1 tsp (5 mL)dried mustard powder
1 tsp (5 mL) chopped jalapeño pepper (or to taste)
1/2 cup (125 mL) red wine
2 tbsp (25 mL) red wine vinegar
1 tsp (5 mL) hot paprika
1 tbsp (15 mL) chopped fresh marjoram
1 tbsp (15 mL) chopped fresh thyme
1/4 cup (50 mL) olive oil
6 racks short ribs
1 cup (250 mL) chopped red onion
1 cup (250 mL) yellow pepper, diced
1 tsp (5 mL) diced jalapeño pepper
2 cups (500 mL) diced canned tomatoes
1 tbsp (15 mL) Worcestershire sauce
2 cups (500 mL) beef stock
One 3-inch (8-cm) strip orange peel

1. Combine garlic, mustard powder, jalapeño, red wine, red wine vinegar, paprika, marjoram, thyme and 2 tbsp (25 mL) olive oil in a bowl. Arrange short ribs flat in a large dish (or 2) so they are in 1 layer. Pour marinade over ribs.

2. Marinate for 12 hours or overnight in a refrigerator, turning racks once. Pat ribs dry and reserve any marinade.

3. Preheat oven to 300ºF (150ºC).

4. Heat remaining 2 tbsp (25 mL) oil in a skillet or Dutch oven over high heat. Working in batches brown meat well on each side, about 2 minutes per side. Reserve.

5. Spill out all but 1 tbsp (15 mL) oil. Add onion and peppers and sauté until softened, about 2 minutes. Stir in tomatoes, Worcestershire sauce, beef stock and reserved marinade. Bring to boil, scraping up any little pieces on base of pot.

6. Add short ribs and orange peel (or place all ingredients in an ovenproof casserole). Cover and bake 2 to 2 1/2 hours or until ribs are fork tender. Remove short ribs to a baking sheet.

7. Increase oven heat to 400ºF (200ºC).

8. Skim any fat from sauce. Place over medium heat and reduce until very flavourful and slightly thickened, about 5 minutes longer.

9. Bake short ribs for 15 minutes. Cut into sections and return to sauce.

Serves 6

Criolla Salad

Usually served with grilled meats in South America, this salad accompanies short ribs well.

1 head romaine lettuce, chopped
2 cups (500 mL) chopped red onion
2 cups (500 mL) cherry tomatoes, cut in half
1 cup (250 mL) diced cucumber
¼ cup (50 mL) chopped coriander

Vinaigrette
2 tbsp (25 mL) red wine vinegar
1 tsp (5 mL) chopped jalapeño pepper (or to taste)
1 tsp (5 mL) chopped garlic
1 tsp (5 mL) dried mustard powder
1/3 cup (75 mL) olive oil
Salt and freshly ground pepper

1. Combine lettuce, onion, cherry tomatoes, cucumber and coriander in a salad bowl.

2. Whisk together red wine, jalapeño, garlic and mustard powder. Whisk in olive oil. Season well with salt and pepper.

3. Toss salad with vinaigrette just before serving.

Serves 6

Source:  Liquor Control Board of Ontario


GARLIC EGGS

~Shared by Pat, Merritt Island, FL

(Serves 6)

INGREDIENTS:
1 lg clove garlic, mashed
3 anchovy filets mashed
1 tsp. capers, chopped
1 tsp. chili powder
Juice of 1/4 lemon (1 tsp.)
4 Tbs evoo
Salt and white pepper to taste

6 hard-boiled eggs
Fresh flat-leaf parsley

DIRECTIONS:
Combine all ingredients except eggs in blender and blend well.  Quarter the eggs and arrange them on a serving plate. Nap with the sauce and garnish with parsley to serve.

***   OUTSTANDING!  Double or triple sauce recipe, especially if you are going to serve it over other things such as tomatoes, shrimp, etc. on lettuce leaves.


CREAMY CHOCOLATE CUPCAKES

~Shared by Marilyn, Canton, OH

These are very good, but be sure you don't overfill the cups.  Fill about 1/2 full with batter, then add the filling. Excellent flavor.
 
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup water
1/3 cup vegetable oil
1 Tbsp. white vinegar
1 teaspoon vanilla extract

Filling:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg, lightly beaten
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In a bowl, whisk the eggs, water, oil, vinegar and vanilla together. Add to dry ingredients; mix well. Pour into 18 greased or paper-lined muffin cups; set aside. Make filling ~ beat cream cheese and sugar in another large bowl. Add egg and salt; mix well, then fold in the chocolate chips. Drop by tablespoonfuls into center of each cupcake. Sprinkle with nuts. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center of the cupcake (not the filling) comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in the refrigerator.

Yield - 18 cupcakes


CAMPFIRE CASSEROLE

~Shared by Johnny, LA
 
3 lbs lean ground beef
1 large onion (chopped)
2 (10 oz) cans chopped tomatoes and green chiles
2 (15 oz) cans tomato sauce
1-1/2 cups water
2 cups quick-cooking rice
2 (15 oz) can pinto beans (drained) 1 cup all-purpose flour
1 cup cornmeal
1 T. baking powder
1/2 t. salt
1 cup milk
1/3 cup cooking oil
1 slightly beaten egg
1/2 cup shredded cheddar cheese
 
Cook ground beef and onion in a 12 inch dutch oven over medium hot coals until meat is browned. Spoon off fat, stir in tomatoes with chiles, tomato sauce, water and rice. Top with beans. Meanwhile combine flour, cornmeal, baking powder and salt in a medium bowl. Combine milk, cooking oil and beaten egg in a small bowl. Stir milk mix into flour mix just until combined. Spread over beans.

Place 20 hot coals around the bottom edge, cover and place 25 hot coals on lid. Cook for 25 minutes or tests done. (the old toothpick trick) Sprinkle top with cheese.

Makes 12 servings


4-CHEESE MEXICAN TORTILLA APPETIZERS

~Shared by Doe, Oliver, B.C., Canada

Serves: 12
 
6 (6-inch) fajita-size flour tortillas
1 3/4 cups (1-pound can) Ortega Refried Beans
1/2 cup Ortega Thick & Smooth Taco Sauce
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup (about 3) sliced green onions
1/4 tsp crushed red pepper (optional)
2 cups (8 ounces) Sargento 4 Cheese Mexican Blend Shredded Cheese
 
Procedures

1. PREHEAT oven to 400? F.
2. Place tortillas on baking sheet(s).
3. BAKE for 3 to 4 minutes or until crisp.
4. SPREAD refried beans evenly on tortillas.
5. Spread taco sauce over beans.
6. Top with bell peppers, green onions and crushed red pepper.
7. Sprinkle with cheese.
8. BAKE for 7 to 8 minutes or until cheese is melted.
9. Cut into wedges.



PIZZA SPAGHETTI

~Shared by Treva, NC

Servings 6
PREP 20 min.
COOK 30 min.
TOTAL 50 min.
 
1/2 pound lean ground beef
1/2 pound Italian turkey sausage links, casings removed, crumbled
1/2 cup chopped sweet onion
4 cans (8 ounces each) no-salt-added tomato sauce
3 ounces sliced turkey pepperoni
1 tablespoon sugar
2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
9 ounces uncooked whole wheat spaghetti
3 tablespoons grated Parmesan cheese

In a large nonstick skillet, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, pepperoni, sugar, parsley and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Meanwhile, cook spaghetti according to package directions. Drain spaghetti; toss with sauce. Sprinkle with Parmesan cheese. Yield: 6 servings.
 
Nutrition Facts One serving: 1-1/3 cups Calories: 369 Fat: 9 g Saturated Fat: 3 g Cholesterol: 60 mg Sodium: 614 mg Carbohydrate: 46 g Fiber: 7 g Protein: 25 g

Source: Light & Tasty


SKILLET BISCUITS

~Shared by Ann S., Mims, FL

Serves/Makes: 10
Ready In: < 30 minutes

Ingredients:

1/4 cup butter
onion salt
garlic salt
paprika
2 cups baking mix
1/2 cup water

Directions:

Melt butter in 9" or 10" skillet on grill. Sprinkle butter with onion salt, garlic salt and paprika.

Mix baking mix and water with fork to soft dough. Knead 5 times on lightly floured surface. Roll or pat dough 1/2" thick. Cut out individual biscuits. Arrange biscuits in skillet, turning to coat both sides with seasoned butter. Cover skillet with heavy duty aluminum foil. Place on grill 4" from hot coals. Cook 10 minutes.

Lift foil to be sure biscuits are not burning. Cook 5 minutes longer or until biscuits are done. Invert biscuits onto serving plate.

Source: CDKitchen


MOM'S BEEF ROAST

~Shared by Jim H., Calgary, Alberta, Canada

My mom taught me how to make one of the best beef roasts ever! It's super easy to make, and really is wonderful. The roast will make a delicious gravy too--so make sure to make some mashed potatoes to go with it! ~by canarygirl

4 1/4 hours; 5 min prep
Serves 6

3 lbs roast (I use whatever...round, pot roast....whatever is on sale!)
2 tablespoons red wine vinegar
pepper
garlic powder
1 envelope onion soup mix

Place roast in roaster pan and sprinkle with vinegar, pepper, garlic powder and the onion soup mix. Cover roaster and bake at 325º-350º for at least 3-4 hours. The last hour of cooking I remove the lid to brown the roast a bit. Then with the drippings, I make gravy (remove roast and cover with foil. Heat the drippings on the stove over fairly high heat. Add more water if necessary, and bring to a boil. Whisk in a slurry of flour and water (fairly thick) stirring constantly to avoid lumps. Adjust salt and pepper.).

Source: Recipezaar


BUTTERSCOTCH PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/2 cup. butter or Oleo
1 cup. water
2 egg yolks
1 cup. brown sugar
2 1/2 tbs. Cornstarch
1 1/2 cup. milk

Brown butter in pan. Then add sugar and cook together, stirring constantly, until sugar is melted. Add water; stir slowly and cook until sugar is again dissolved. Combine cornstarch, egg yolks and milk, and add to sugar mixture. Cook until thickened. Pour in baked pie shell and top with cream.


DOUBLE CHOCOLATE MALT

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 scoops Chocolate Ice Cream
1 1/2 cups Milk
2 Tbls. Chocolate Syrup (Less or none if using high quality chocolate ice cream. Ben & Jerrys, etc.)
1 tsp Vanilla Extract
2 Tbls. Malted Milk Powder
 
Combine in a blender container and blend until no white shows. Serve immediately.


SAVORY FRENCH BREAD

~Shared by Jim D., WA

1 package dry yeast (one quarter ounce)
One half cup warm water
3 Tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
One half tsp. garlic powder
One half cup cold water
2 Tbsp. sugar
3 cups all-purpose flour

Combine dry yeast and warm water and mix, set aside. Meanwhile, combine olive oil, basil, oregano, and garlic powder in a saucepan and heat until warm. Combine flour and sugar and mix with yeast mixture and olive oil mixture. Stir well to create dough. Place on lightly floured surface and knead for several minutes. Allow to sit for 30 minutes to rise. Place on a greased baking sheet, brush with olive oil and bake for 25 minutes at 375 degrees. Make sure that your yeast is not out of date or else you may not get the rise that you need.


BBQ CHICKEN PASTA

~Shared by Linda H., Rosharon, TX

6 cups boneless chicken breast without skins
2 cups onion, chopped
4 tablespoons vinegar
4 tablespoons brown sugar
1/2 cup lemon juice
6 tablespoons Worcestershire sauce
2 cups catsup
1 tablespoon mustard
2 cups water
1 cup celery, chopped
cooked pasta

Combine all ingredients and pour into freezer bag. Freeze. Thaw, bake uncovered at 350 for 45 minutes. Serve over pasta


BAKED POTATO WEDGES (TATER LOGS)
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
We served these potatoes with our Prime Rib  for our Christmas dinner and everybody loved them.
 
4 large baking potatoes, quartered lengthwise
1/4 cup oil
1 tablespoon garlic powder
2 teaspoons seasoned salt
1 teaspoon pepper
 
Preheat the oven to 400 degrees.  In a large bowl toss the potatoes with the oil to coat.  Sprinkle with the garlic powder, seasoned salt, and pepper.  Toss again to coat well.  Place on a baking sheet and bake until crispy on the outside and tender on the inside, about 1 hour.  Remove the potatoes from the oven and lightly salt again.  Serve hot.
 
Source: You're Cookin' it Country


CHOCOLATE FUDGE DESSERT

~Shared by Barb C., Chula Vista, CA
 
30 Oreos
1/2 c. melted butter
1/2 gal. vanilla ice cream, softened
1 jar chocolate fudge topping
3 handfuls miniature marshmallows
1 1/3 c. crushed peanuts
1 (12 oz.) container Cool Whip

Crush Oreos. Set aside 1/2 for topping. Add butter to remaining 1/2, then press into a greased 9 x 13 inch pan. Spread softened ice cream over crust. Pour topping over ice cream. Press marshmallows into chocolate topping. Sprinkle peanuts over marshmallows, then spread softened Cool Whip over all. Top with remaining cookies; freeze until hard.

Serves 12 to 15.
 
Source: LilBitsofThisnThat-PSP@Yahoogroups.com



ITALIAN ROAST

~Shared by Larry J., Spring Hill, TN

Ingredients:

1 roast beef (any roast will work)
1/2 package Good Seasons Zesty Italian dressing mix
1 envelope Lipton onion mushroom soup mix
1 can cream of mushroom soup
1/2 jar pepperoncini peppers (with 1/2 of the liquid)

Procedure:

Place roast in crock pot. Add all ingredients and cook on low all day.

Source: www.tnhomeandfarm.com


KING CAKE WITH CREAM CHEESE AND FRUIT FILLING

~Shared by Johnny, LA

There are many recipes for this Carnival staple, but we like this one from the late Myriam Guidroz, a longtime food columnist for The Times-Picayune. It's based on a brioche dough, and can be made with or without the filling. Those using a bread-making machine should follow a recipe for brioche or sweet roll dough.

Basic King Cake Dough:
1 envelope dry yeast
1/4 cup warm water
1/2 cup milk
1 cup (2 sticks) butter
1/2 cup sugar
2 egg yolks
2 whole eggs
4 cups, approximately, unbleached flour

Mix the yeast with the warm water. Stir 1 teaspoon of the sugar and 1 teaspoon of the flour into the yeast and set aside. By the time you have measured the other ingredients, the yeast should be beginning to bubble and show signs of life.

Bring the milk to a boil and stir in the butter and the sugar. Pour into a large bowl; the mixture should be lukewarm. Beat in the egg yolks, whole eggs and the yeast.

Beat in approximately 2 cups of flour, until the dough is fairly smooth, then gradually add enough additional flour to make a soft dough that you can form into a ball. Knead it, by hand or machine, until smooth and elastic. Lightly oil a bowl, turn the dough once or twice in it to grease it lightly all over, cover with a cloth and leave to rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.

Pat the dough down and cover the bowl with a damp towel, plastic film over that and refrigerate until the next day. This recipe makes enough dough for two king cakes. Extra dough may be frozen, or make two king cakes and freeze one. Thaw frozen cake and reheat 10 minutes in a 375-degree oven.

Filling:
1/2 recipe king cake (above)
1 (16-ounce) can cherry, apple or apricot pie filling
8 ounces cream cheese
1/4 cup sugar
2 tablespoons flour
2 egg yolks
1 teaspoon vanilla
1 dried bean (to bake in the cake as per tradition)
Colored sugars or confectioner's sugar and food coloring

Remove dough from refrigerator and with well-floured hands, while it's firm and cold, shape it into a long sausage shape. Using a floured roller on a floured surface, roll out the dough into a 30-by-9-inch rectangle as thin as pie crust. Let dough rest.

If necessary, drain extra juice from pie filling. Mix the cream cheese with the sugar, flour, egg yolks and vanilla. Spoon an inch-wide strip of fruit filling the length of the dough, about 3 inches from one edge. Spoon the cream cheese mixture alongside the fruit, about 3 inches from the other edge. Brush both sides of dough with egg wash. Insert the bean.

Fold one edge of dough over the cream cheese and fruit, then fold the other edge over. Gently place one end of the filled roll onto a greased pizza pan or large cookie sheet. Ease the rest of the roll onto the pan, joining the ends to form a circle or oval. Cover and let rest for 30 minutes. Brush again with egg wash and cut deep vents into the cake. Sprinkle with colored sugars if desired.

Bake 45 minutes to 1 hour, or until cake is well risen and golden. Cool before icing with confectioner's sugar mixed with enough water to make a spreadable paste and tinted purple, green and gold. Make one cake that serves 10 to 12 people. If using a plastic baby instead of the bean, insert it into the bottom of the cake after it is cooked.


FRIENDSHIP SPICED TEA MIX

~Shared by Doe, Oliver, B.C., Canada

Ingredients:

1 jar (18 oz.) Tang or store brand equilivant
2 cups granulated sugar
1/2 cup red cinnamon candy (red hots)
1/3 cup instant tea mix
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Combine all ingredients and store in an airtight container.

To serve, stir 1 1/2 tablespoons of mix into 1 cup hot water, stirring until the candies dissolve.



PIZZA BISCUIT BEARS

~Shared by Treva, NC

Our Test Kitchen staff came up with these charming biscuits that are just right! The cute little bears, which get their personality from pizza toppings, are delicious with warm pizza sauce for dipping.

SERVINGS 6
PREP 15 min.
COOK 15 min.
TOTAL 30 min.

1 tube (16.3 ounces) large refrigerated buttermilk biscuits
12 slices pepperoni
12 slices ripe olives
1 tablespoon chopped green pepper
1 jar (2 ounces) sliced pimientos, drained
2 tablespoons shredded part-skim mozzarella cheese
1 can (8 ounces) pizza sauce, warmed

Separate biscuits; place six biscuits 3 in. apart on an ungreased baking sheet. Cut each remaining biscuit into six pieces; roll each into balls. Attach two balls to each whole biscuit for ears; pinch dough to seal. Decorate each bear with a pepperoni slice on each ear, olive slices for eyes, green pepper for nose, two pimiento strips for mouth and mozzarella cheese for furry forelock. Bake at 375° for 15-20 minutes or until golden brown. Serve with pizza sauce.

Yield: 6 servings.
 
Nutrition Facts One serving: (1 each) Calories: 288 Fat: 13 g Saturated Fat: 4 g Cholesterol: 5 mg Sodium: 976 mg Carbohydrate: 35 g Fiber: 1 g Protein: 7 g

Source: Quick Cooking


SLOW-COOKER SPAGHETTI AND MEATBALLS

~Shared by Ann S., Mims, FL

Serves 6
Preparation Time: 5 minutes
Start to Finish: 7 to 8 hours in a slow cooker

When it's impossible for everyone to sit down together for dinner, how do you cook only once? Our answer is often a slow cooker. But pasta? Here's how.

1 jar (26 ounces) spaghetti sauce*
1 can (14 1/2 ounces) diced or stewed tomatoes
1 cup chopped onion
1 tablespoon bottled minced garlic
1 1/2 teaspoons dried Italian seasoning
24 plain or Italian-style frozen meatballs, about 3/4 pound
12 ounces spaghetti or pasta of choice*
Parmesan cheese, for serving, optional

1. Pour spaghetti sauce and tomatoes with juice into a slow cooker. Peel and coarsely chop onion, and add to sauce. Stir in garlic and Italian seasoning. Add still-frozen meatballs. Stir well, making sure all meatballs are covered with sauce. Cover cooker pot and turn on low heat. Cook 7 to 8 hours.

2. Just before serving, cook spaghetti according to package directions. (See Tips.)  Serve sauce and meatballs over spaghetti. Sprinkle with Parmesan, if desired.

* Notes
Any style of tomato-based (marinara style) spaghetti sauce works. Jar sizes can vary slightly by brand, but this is okay.
Spaghetti noodles can be cooked ahead, drained, tossed with a little olive oil, and refrigerated. Reheat in microwave to serve.
Refrigerate leftover sauce in airtight container for up to 3 days. Microwave to reheat.

Feel Good About: Tomatoes are a great source of lycopene, a powerful antioxidant. Sub out turkey meatballs and whole-wheat pasta for an even healthier dish.

Approximate Values Per Serving: 478 calories (26% from fat), 14 g fat (4 g saturated), 47 mg cholesterol, 22 g protein, 70 g carbohydrates, 14 g dietary fiber, 716 mg sodium

Source: Kitchen Scoop


STUFFED PORK CHOPS WITH MUSHROOM PAN GRAVY

~Shared by Jim H., Calgary, Alberta, Canada

My husband loves these pork chops and stuffing from Sam Choy, a well known chef in Hawaii. Well, he loves almost every stuffing! He always asks me to double the gravy too. ~by lazyme

1 1/3 hours; 20 min prep
Serves 4

4 pork chops, center cut, 1 1/2-inches thick
3/4 cup flour
4 tablespoons oil
3 cups chicken broth
1 cup onion, julienned
1 cup mushroom, sliced
4 tablespoons cornstarch
3 tablespoons water
salt and pepper, to taste

Stuffing:
1/2 cup butter
1 medium onion, minced
6 slices bacon, chopped
1 stalk celery, minced
1/2 cup fresh spinach, chopped
1 medium apple, diced
2 1/2 cups chicken broth
1/2 tablespoon poultry seasoning
1/2 cup raisins (optional)
3 cups stuffing cubes
salt and pepper, to taste

To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. Set aside.

To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. Add chicken broth and poultry seasoning and bring to a boil. Add raisins and cook 3 minutes, or until soft. Remove from heat. Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.

Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.

In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. Add chicken broth, julienned onions, and mushrooms. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350ºF oven for 35 to 40 minutes. Remove pork chops when done and keep warm while making pan gravy.

Place pan with drippings on medium heat and skim off fat. Bring to a boil, then reduce to simmer. Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.
 
Source: Recipezaar


BEEF & NOODLES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/2 lb medium egg noodles, cook & drain
1/2 c chopped onion
1 T butter
2 lbs ground chuck
3/4 c chopped green pepper
3 (8 oz) cans tomato sauce
1 one-lb can whole kernel corn drained
1 T chili powder
salt to taste
1/2 lb cheddar cheese, grated

Sauté onion in butter in large skillet, until soft. Add meat, cook until brown, stir to break up large pieces. Add pepper, sauce, corn, chili powder and salt. Mix well. Combine meat mixture with cooked, drained noodles. Turn into baking dish and top with grated cheese. Cover, bake for 1 hour.


SINGAPOREAN TENDER PORK SPARE RIBS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 tablespoons light soy sauce
4 tablespoons dark soy sauce
1 tablespoon crushed black peppercorns
6 cloves garlic, peeled and crushed
10 fluid ounces orange juice, divided
1 1/2 pounds pork spareribs
1 cup orange juice
1 cup water
5 sticks cinnamon
7 star anise
white sugar to taste
peanut or corn oil for frying
3 hard-cooked eggs, peeled (optional)
 
In a bowl, stir together light and dark soy sauces, crushed peppercorns, garlic, and 2 tablespoons orange juice. Separate ribs between each bone into individual ribs, and place in the marinade. Cover, and set aside for at least 30 minutes. (If marinating much longer than 30 minutes, refrigerate.)

Transfer marinade to a large stockpot, and set ribs aside. To the stockpot add remaining 1 cup orange juice, water, cinnamon sticks, star anise, and sugar. Bring to a boil.

Meanwhile, heat oil in a large skillet over high heat. Carefully place ribs in oil, and fry for 2 minutes per side, or until edges are sealed. Transfer to the stockpot, and boil, uncovered, for 15 minutes. Cover, and simmer for 1 hour, adding hard boiled eggs at this point, if using.


CLASSIC FISH AND CHIPS

~Shared by Jim D., WA
   
Active Time:  20 Minutes
Total Time:  20 Minutes
4 servings

INGREDIENTS
Vegetable oil (for deep-frying)
1 cup all-purpose flour
1 cup beer
1 teaspoon salt
1 1/2 pounds cod fillets (about 3/4 inch thick), cut crosswise into 2-inch-wide strips
2 pounds russet potatoes, peeled, cut into 1/2-inch wide strips

Malt vinegar or lemon wedges
 
DIRECTIONS
Pour enough oil into deep-fryer to reach depth of 3 inches. Heat oil to 360 degrees F. Add potatoes to deep-fryer and fry until golden brown and crisp, stirring often, about 8 minutes. Using basket, lift out fries and transfer fries to paper towels. Sprinkle with salt.
 
Meanwhile, whisk flour, beer and salt in medium bowl until smooth batter forms. Sprinkle fish with salt and pepper. Coat fish in batter. Add fish to deep-fryer and fry until coating is crisp and golden and fish is just opaque in center, about 5 minutes. Transfer fish to paper towels. Sprinkle with salt. Serve fish with fries and vinegar or lemon wedges.

Nutrition Information
4 servings - Facts Per Serving:
 
Calories: 577 Fat. Total: 15g Carbohydrates, Total: 67g
Cholesterol: 73mg Sodium: 690mg Protein: 38g
Fiber: 5g % Cal. from Fat: 23% Fat, Saturated: 0g
 
Source: Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.


LINGUINE WITH SQUASH, BACON, AND GOAT CHEESE

~Shared by Linda H., Rosharon, TX

6 slices bacon
1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 teaspoon kosher salt
4 ounces soft goat cheese, crumbled
1 1-pound package linguine, cooked
1 tablespoon olive oil
2 teaspoons freshly ground black pepper

Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.

Yield:  Makes 6 to 8 servings


CHOCOLATE DROP SUGAR COOKIES
 
~Shared by Mary H., Montreal, Canada

Adapted slightly: I use teaspoonfuls, rather than tablespoons, because it makes more cookies!  This is an old-fashioned, cakey sugar cookie.
 
2/3 cup butter, softened (not margarine)
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour milk (just add 1 teaspoon white vinegar plus milk to equal 1/3 cup) or buttermilk
 
Preheat oven to 350 degrees F.  Lightly grease cookie sheets or line with foil (this makes an easy cleanup!).
 
Beat butter and sugar in large bowl until well blended.  Add egg and vanilla; beat until fluffy.  Stir together flour, cocoa, baking soda and salt; add alternately with sour milk or buttermilk to butter mixture.  Drop cookies by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
 
Bake for about 10 minutes or until cookie springs back when touched lightly in center.  When cookies come out of the oven, sprinkle with a little sugar if desired (I prefer to omit this step).  Cool slightly (about five minutes); remove from sheet to wire rack to cool completely.

Makes about 2 1/2 dozen cookies.
 
Source: Hershey's Kitchens


BREAKFAST SAUSAGE CASSEROLE

~Shared by Rita K., Niceville, FL

1 1/2 lbs. breakfast sausage
1 box seasoned croutons
1 can cream of mushroom soup
1 pkg. grated cheese
1 1/2 c. milk
5 eggs
4 oz. can mushrooms, drained

Brown the sausage and drain. Butter 9 X 13 baking dish and spread croutons over bottom of dish. Spread drained sausage over croutons. Mix soup, eggs, mushrooms and milk.  Pour mixture over croutons and cover with cheese. Cover with foil and store in refrigerator overnight.  Remove from refrigerator 30 minutes before baking, Remove foil and bake at 350 degrees for 35 to 45 minutes until heated through.


HERB ROLLS

~Shared by Leasa, IA
 
1/4 C butter
1 1/2 t dried parsley flakes
1/2 t dill seed
1/4 t onion flakes
1 pkg refrigerated buttermilk biscuits
 
Put first 4 ingredients in a 9" pie pan.  Let melt in a 425° oven.  Mix well.  Cut biscuits in quarters.  Swish each in melted mixture.  Arrange biscuit piecs touching in the pan.  Bake at 425° for 12 mins or until golden brown.  Let stand for a short time to absorb the butter and herbs.  You can also use cinnamon and sugar instead of herbs.

Source: Courtesy of Ethel Breyfogle, the St. Paul Lutheran Church Cookbook, 1981

PASTA SHELLS WITH SEAFOOD-TOMATO SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Sea scallops are also bivalves and are available fresh in the winter.

2 1/2 pounds small fresh clams, scrubbed (about 45 clams)
3/4 pound fresh mussels, scrubbed and debearded (about 10 mussels)
2 tablespoons cornmeal
Vegetable cooking spray
2 tablespoons olive oil
3 cups chopped onion
2 cups diced green bell pepper
4 garlic cloves, minced
1/2 cup chopped fresh parsley
1/2 cup dry red wine
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (8-ounce) bottle clam juice
1 (8-ounce) can no-salt-added tomato sauce
1 pound medium shrimp, peeled
1 pound sea scallops
10 cup hot cooked small pasta shells (about 1 1/4 pound uncooked pasta)

Place clams and mussels in a large bowl, and cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.

Coat a large Dutch oven with cooking spray; add oil, and place over medium heat until hot. Add the onion, bell pepper, and garlic, and sauté 5 minutes.

Add parsley and next 8 ingredients (parsley through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Add the clams, mussels, shrimp, and sea scallops, and stir well. Cover and cook over medium heat 8 minutes or until clam and mussel shells open and shrimp and sea scallops are done. Discard any unopened shells. Serve over pasta.

Yield: 10 servings (serving size: 1 1/2 cups seafood mixture and 1 cup pasta)

CALORIES 386 (12% from fat); FAT 5.2g (satfat 0.7g, monofat 2.3g, polyfat 1.2g); PROTEIN 27.1g; CARBOHYDRATE 56.9g; FIBER 3g; CHOLESTEROL 75mg; IRON 7.1mg; SODIUM 348mg; CALCIUM 101mg;

Source: Cooking Light, JANUARY 1996



MOCHA MARBLE SWIRL CHEESECAKE

~Shared by Treva, NC

Active Time: 35 minutes
Total Time: 2 hours 30 minutes
 
INGREDIENTS
1 (24-oz) container fat-free cottage cheese

Crust
3/4 cup cake flour (not self-rising)
2 Tbsp sugar
1/2 tsp grated lemon zest
2 1/2 Tbsp cold light butter, cut into bits
1 Tbsp fat-free egg substitute
 
Filling
2 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
3/4 cup plus 2 Tbsp sugar
1/4 cup cake flour (not self-rising)
1/2 cup fat-free sour cream, at room temperature
2 tsp vanilla extract
1 tsp grated lemon zest
3/4 cup fat-free egg substitute, at room temperature
1 1/2 Tbsp unsweetened cocoa powder, preferably Dutch process
2 tsp instant espresso powder
 
PREPARATION
1. Place cottage cheese in a fine-mesh sieve set over a bowl; let stand 1 hour at room temperature to drain out excess liquid. Discard liquid.
 
2. Heat oven to 400°F. You’ll need an 8-in. springform pan coated with nonstick spray; tightly cover outside of springform pan with double thickness of foil. You’ll also need a large baking pan.
 
3. Crust: Pulse flour, sugar and zest in food processor to combine. Add butter; pulse until mixture resembles coarse crumbs. Spoon egg substitute over crumbs; pulse until dough starts to clump. With floured hands, gather dough into a ball; press into even layer over bottom of springform pan. Bake 8 minutes or until set. Cool on wire rack. Reduce oven temperature to 350°F.
 
4. Filling: Clean food processor; process cottage cheese until smooth. In a large bowl, beat cream cheese, 3/4 cup sugar and the flour with an electric mixer on medium-high speed until light and fluffy. Beat in cottage cheese, sour cream, vanilla and lemon zest. With mixer on low, beat in egg substitute just until blended. Remove 1/2 cup filling to a small bowl; pour remaining filling over crust.
 
5. In a small cup, mix remaining 2 Tbsp sugar, the cocoa, espresso powder and 2 Tbsp hot water until blended and smooth; whisk into the reserved 1/2 cup filling. Spoon into a small ziptop bag, cut off a tip and pipe small puddles of the chocolate filling into white batter. Drag a skewer or knife through filling in spiral motions to create marbled effect.
 
6. Place cheesecake pan in larger baking pan and place on oven rack. Carefully pour enough hot water into larger pan to reach 1 in. up sides of springform pan. Bake 55 minutes or until cake jiggles slightly in the center.
 
7. Remove cake to a wire rack; carefully remove foil from pan. Using a thin-bladed knife, gently cut around top edge of cake where it meets pan. Place in refrigerator, uncovered; let chill at least 8 hours or overnight.

Yield 16 slices

Amount Per Serving:
Calories 205 Total Fat 8g Saturated Fat 5g Cholesterol 26mg Sodium 308mg Total Carbohydrates 24g Dietary Fiber NA Protein 10g

Source: Woman's Day, February 1, 2009


SAUTEED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE

~Shared by Maggie, TX

4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1 teaspoon kosher salt, divided
1/4 cup plus 1 tablespoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil, divided
2 large shallots, finely chopped
1/2 cup dry white wine
1 14-ounce can reduced-sodium chicken broth
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives (about 1 bunch)

1: Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

2: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

3: Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

4: Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Serves 4

Nutrition: (Per serving)
Calories - 244 Carbohydrates - 1 Fat - 9 Saturated Fat - 3 Monounsaturated Fat - 3 Protein - 26 Cholesterol - 72 Dietary Fiber - 0 Potassium - 334 Sodium - 679

BAY AREA RICE SALAD

~Shared by Mary S., Nashville, TN

Yield: 6 cups (8 servings)

INGREDIENTS

-  2 cups chilled cooked white rice
-  1 cup chilled cooked wild rice
-  6 ounces smoked mussels or smoked bay scallops
-  1/2 cup diced red bell pepper
-  1/2 cup diced yellow or green bell pepper
-  1 cup diced peeled cucumber
-  3 tablespoons light mayonnaise
-  3 tablespoons light sour cream
-  1 tablespoon chopped fresh dill, or 1 tsp dried dill weed
-  1 tablespoon fresh lemon juice
-  1/4 teaspoon freshly ground pepper

DIRECTIONS

Combine the rices, mussels, peppers, and cucumber in a large bowl.

In a small bowl, combine the remaining ingredients; mix well. Toss with the rice mixture. Serve immediately or chill. Serve at room temperature.

Nutritional Information Per Serving (3/4 cup): Calories: 159, Fat: 5 g, Cholesterol: 27 mg, Sodium: 114 mg, Carbohydrate: 22 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 7 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat

Source: The New Family Cookbook for People With Diabetes


STRAWBERRY-PEACH COOLER

~Shared by Mary S., Nashville, TN

Yield: 2 servings (1 cup per serving)

INGREDIENTS

-  1 cup dry-pack unsweetened frozen strawberries
-  2/3 cup dry-pack unsweetened frozen peaches
-  3/4 cup orange juice

DIRECTIONS

In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches. Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard. Working with a small knife in the measuring cup, cut each peach slice in half.

Transfer the peaches and strawberries to a blender container. Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.

Nutritional Information Per Serving (1 cup): Calories: 105, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrate: 26 g, Dietary Fiber: 3 g, Sugars: 23 g, Protein: 2 g
Diabetic Exchanges: 2 Fruit

Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the American Diabetes Association


GRILLED MESQUITE PORK CHOPS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1/2 (1.1 ounce) package mesquite marinade mix for the grill
-  2/3 cup water
-  1 tablespoon vegetable oil
-  4 (6 ounce) bone-in or boneless pork chops, trimmed of all fat
-  1 large sweet onion (Walla Walla or Vidalia), cut into 1/4-inch-thick slices
-  Vegetable oil cooking spray

DIRECTIONS

In a shallow glass or ceramic dish, combine marinade mix, water, and oil, and mix well with a fork. Add pork chops and onion rings. Turn to coat, cover and refrigerate for 30 minutes.

When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.

Remove pork chops and onion rings from marinade, reserving the marinade. Pour marinade into a small saucepan and bring to a boil. Place pork chops and onion rings on the grill rack and grill for 10 to 15 minutes or until pork is no longer pink in the center, turning once and brushing frequently with marinade. Discard any remaining marinade.

Nutritional Information Per Serving (6-ounce pork chop): Glycemic Index: (not significant), Glycemic Load: (not significant), Calories: 205, Protein: 22 g,  Carbohydrate: 1 g, Dietary Fiber: 0 g, Fat: 7 g, Cholesterol: 75 mg, Sodium: 256 mg
Diabetic Exchanges: 3 Medium-Lean Meat, 1 Fat

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


ROASTED ROOT VEGETABLES

~Shared by Mary S., Nashville, TN

Yield: 7 servings

INGREDIENTS

-  1 pound new potatoes, cut into 3/4-inch chunks
-  1 pound baby carrots
-  2 medium-large yellow onions, cut into 1-inch wedges
-  1-1/2 tablespoons extra virgin olive oil
-  1 teaspoon fines herbes or 1/4 teaspoon each thyme, sage, oregano, and rosemary
-  Scant 1/2 teaspoon salt
-  1/4 teaspoon coarsely ground black pepper

DIRECTIONS

Preheat oven to 450 degrees F.

Place all of the ingredients in a large bowl and toss to mix well.

Coat an 11 x 13-inch nonstick roasting pan or the bottom of a large broiler pan with nonstick cooking spray and spread the vegetable mixture over the bottom of the pan.

Bake for 10 minutes, stir the vegetables, and cook for an additional 20 minutes, stirring every 5 minutes, until the vegetables are tender and nicely browned. Serve hot.

Nutritional Information Per Serving (per 1-cup serving): Calories: 119, Carbohydrate: 21 g, Cholesterol: 0 mg, Fat: 3.3 g, Saturated Fat: 0.5 g, Fiber: 3 g, Protein: 2.1 g, Sodium: 160 mg, Calcium: 26 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek


CHICKEN IN A POT

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  2 medium carrots, sliced
-  2 medium onions, sliced
-  2 celery ribs, cut in 1-inch pieces
-  3 pounds chicken, whole or cut up, skin removed
-  3/4 teaspoon salt
-  1/2 teaspoon dried coarse black pepper
-  1 teaspoon dried basil
-  1/2 cup water, chicken broth, or white cooking wine

DIRECTIONS

Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and water.

Cover. Cook on LOW 8-10 hours, or HIGH 3-1/2 hours (use 1 cup liquid if cooking on HIGH).

This is a great foundation for soups - chicken vegetable, chicken noodle, chicken rice, chicken corn, and other favorites.

Nutritional Information Per Serving (1/6 of recipe): Calories: 172, Fat: 5 g, Cholesterol: 65 mg, Sodium: 381 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 22 g
Diabetic Exchanges: 1 Vegetable, 3 Lean Meat

Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good


CHILI CON CARNE

~Shared by Mary S., Nashville, TN

Yield: 8 servings (about 1 cup each)

INGREDIENTS

-  Vegetable cooking spray
-  1 pound 95% lean ground beef
-  1-1/2 cups chopped onions
-  1 cup chopped green bell pepper
-  2 cloves garlic, minced
-  1-2 tablespoons chili powder
-  2 teaspoons dried cumin
-  1 teaspoon dried oregano leaves
-  1/4 teaspoon ground cloves
-  2 cans (14-1/2 ounces each) no-salt whole tomatoes, undrained, coarsely chopped
-  1 can (6 ounces) reduced-sodium tomato paste
-  3/4 cup beer or reduced-sodium beef broth
-  1 tablespoon packed light brown sugar
-  2-3 teaspoons unsweetened cocoa
-  1 can (15 ounces) red kidney beans, rinsed, drained
-  Salt and pepper, to taste
-  1/2 cup (2 ounces) shredded fat-free, or reduced-fat, Cheddar cheese
-  1/2 cup thinly sliced green onions and tops
-  1/2 cup fat-free sour cream

DIRECTIONS

Spray large saucepan with cooking spray; heat over medium heat until hot. Add ground beef, onions, bell pepper, and garlic; cook over medium heat until meat is brown and vegetables are tender, 5 to 8 minutes. Add chili powder, cumin, oregano, and cloves; cook 1 to 2 minutes longer.

Add tomatoes and liquid, tomato paste, beer, brown sugar, and cocoa to beef mixture. Heat to boiling; reduce heat and simmer, covered, 1 hour. Stir in beans and simmer, uncovered, to thicken, if desired. Season to taste with salt and pepper.

Spoon chili into bowls; sprinkle each with equal amounts of cheese, green onions, and sour cream.

Nutritional Information Per Serving (1 cup): Calories: 220, Fat: 3.6 g, Saturated Fat: 1 g, Cholesterol: 32.5 mg, Sodium: 224 mg, Protein: 21.9 g, Carbohydrate: 28.7 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 2 Meat

Source: 1,001 Recipes For People with Diabetes by Surrey Books

HAM HASH

~Shared by Johnny, LA

(2 servings)
 
1 cup potatoes, peeled/diced
1 cup diced cooked ham
2 T. cooking oil
2 T. all-purpose flour
1 small clove garlic mashed
1-1/2 cups water
salt/cayenne to taste
 
Make a small roux by heating oil in skillet, add flour, stir over medium heat until golden brown. Remove from heat to prevent burning. Add onion, stirring, cook until soft. Put skillet back over heat, add ham, potatoes, and water When it comes to a hard boil reduce heat and cover Cook 15-18 minutes. Add salt/cayenne

Make ground meat hash the same as ham but cook 20 min.


OLD FASHION ONION RINGS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

A tasty side dish for burger night. The timing may be a little off because I've never timed it before.

2 servings
25 minutes
10 min's prep

1 large yellow onion
1 cup flour
1 1/2 teaspoons baking powder
1 egg
1/8 teaspoon salt
2/3 cup water
2 tablespoons vegetable oil

Heat oil in large skillet on stove to frying temperature. Slice onion in rings. Combine baking powder, salt, flour, egg, & water in a large bowl to make the batter. Stir until mixed. Dip onion rings into batter. Immediately place dipped rings into frying oil. Cook until golden brown. You may need to flip the onion ring if your oil isn't very deep.


BROCCOLI CHICKEN FETTUCCINE

~Shared by Maggie, TX

Ingredients:
4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 small onion, halved and sliced
4 garlic cloves, minced
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1-1/2 cups frozen broccoli florets, thawed
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese

Directions:
Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, onion and garlic in butter until no longer pink. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil.

Drain fettuccine; add to chicken mixture. Reduce heat; cover and simmer for 5 minutes or until heated through. Sprinkle with Parmesan cheese.

Yield: 2 servings.

Nutrition Facts
One serving: (1-1/2 cups) Calories: 657 Fat: 27 g Saturated Fat: 12 g Cholesterol: 113 mg Sodium: 2200 mg Carbohydrate: 60 g Fiber: 7 g Protein: 43 g

Source: Taste of Home

THE LAZY COOK'S BAKLAVA

Inspired by Woman's Day

1 box (2.1 ounce) frozen mini fillo shells
1/3 cup chopped pistachios
1/3 cup chopped cashews
1/3 cup chopped almonds
1/4 cup honey
1 teaspoon water

Chop pistachios, cashews and almonds.  Combine into one mixture.  Fill shells with nuts and bake in a 350 degree oven for 8 minutes or until shells are lightly browned.

Mix honey with water.  Remove the cups from the oven and spoon in honey mixture (really fill them up).

Serve warm or at room temperature.

Source: Noble Pig


CHICKEN ENCHILADA BAKE

2 Tbl. butter
1/2 cup chopped onion
1/2 tsp. minced garlic
1/2 cup sliced ripe olives
1 (4 oz.) can diced green chilis, drained
1/2 cup sour cream
1 can cream of chicken soup
1 & 1/2 cups cubed, cooked chicken
4 oz. cheddar cheese
8 flour tortillas
1/4 cup milk  

Heat oven to 350 degrees. In saucepan, melt butter, saute onion and garlic until tender. Stir in 1/4 of the olives, green chilis, sour cream and soup; mix well. Reserve 3/4 cup sauce, set aside. Fold in chicken and 1/2 cup of the cheese to remaining sauce. Warm tortillas as directed on package. Fill tortillas with chicken mixture; roll up. Place seam side down in ungreased baking dish. In small bowl, combine reserved 3/4 cup sauce and milk; spoon over tortillas. Bake at 350 degrees for 30-35 minutes or until bubbly. To serve, sprinkle with remaining cheese and olives.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition  


CROCK POT CHEESE FONDUE

Ingredients:
10-oz. can cheddar cheese soup
1 lb block process cheese spread cut in 8 pieces
1 lb swiss cheese, grated
12-oz. can beer (or apple cider)
1/2 tsp hot pepper sauce
2 drops liquid smoke flavoring

Directions:
1. Place all ingredients in slow cooker/crock pot. Stir to mix. Cover and cook on low for 2 hours.

2. After 1 hour of cooking time, stir. Before serving, whisk to blend.

3. Serve with bread sticks or veggies for dipping.


ONION PRETZELS

1 lb. pretzel pieces (or mini pretzels)
1 pkg. onion soup mix
2 sticks butter, melted

Mix together the soup mix and butter. Pour mixture over pretzels, coating all sides. Bake at 350 for 15 min.


PASTEL POUND CAKE

A moist, tender cake that's flavored with fruit flavor gelatin.

1 package white or yellow cake mix
1 package (3 oz) Jell-O Gelatin, any flavor
3/4 cup water
1/2 cup Salad Oil
4 eggs, unbeaten

Empty cake mix into large bowl. Add remaining ingredients. Beat 3 minutes or until smooth and creamy. Pour batter into 10 inch tube pan that is lined on bottom with paper. Bake in moderate over (350) 50 to 55 minutes. Cool in pan for 15 minutes, then remove from pan nd cool on cake rack. Sprinkle with confectioner's Sugar if desired

Note: This cake may also be baked in the following paper-lined pans: two 9x5x3 inch loaf pan 40 to 45 minutes. Or one 13x9x2 inch pan 40 t0 45 minutes. Or, two 9 inch layer pans 30 to 35 minutes. Or two 8 inch layer pans 35 to 40 minutes or one 9 inch tube pan for 60 to 65 minutes.

Lemon Glazed Cake

Prepare Pastel Pound Cake, baking it in a 13x9x2 inch pan. Cool in pan 15 minutes. Gradually blend 1/3 cup lemon juice into 2 cups sifted confectioners' sugar. Add 2 Tablespoons melted butter and 1 Tablespoon water. Remove cake from pan; place on rack. Punch holes through cake with toothpick. Pour on glaze, allowing it to run into holes. Place on serving platter.

Source: Joys of Jell-O


CONFETTI SPAGHETTI SALAD

Ingredients
1 pkg. spaghetti (7 oz.)
1 small head cabbage, chopped
1/2 cup carrots, grated
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 pint sour cream
1 cup mayonnaise
2 tsp. sugar
1 tsp. salt
1 Tbsp. vinegar

Directions
Break spaghetti into 1 inch pieces. Cook using package directions. Rinse and drain well. Combine with remaining ingredients in bowl, mixing well. Chill, covered, in refrigerator overnight.


CHORIZO-TOPPED MEXICAN PIZZAS

Ingredients
8  oz. chorizo sausage
1  cup deli-fresh chunky salsa with corn and beans
Nonstick cooking spray
4  7 - to 8-inch flour tortillas
1  cup shredded Mexican cheese blend (4 oz.)
1  avocado, halved, pitted, peeled and sliced
4  green onions, chopped
1/4  cup snipped fresh cilantro
Lime wedges

Directions
1. Preheat broiler. In large skillet crumble and cook chorizo over medium heat until no pink remains. Drain in colander. In small saucepan heat salsa over medium heat until heated through.

2. Lightly coat large baking sheet with cooking spray. Arrange tortillas, two at time, on baking sheet; top each with one-fourth the cheese. Broil 3 to 4 inches from heat 2 to 3 minutes, until cheese is melted. Top each pizza with one-fourth the warm salsa, cooked chorizo, avocado, green onions, and cilantro. Pass lime wedges.

Makes 4 servings.

Nutrition Facts
Calories 588, Total Fat (g) 41, Saturated Fat (g) 15, Monounsaturated Fat (g) 16, Polyunsaturated Fat (g) 4, Cholesterol (mg) 75, Sodium (mg) 1242, Carbohydrate (g) 31, Total Sugar (g) 2, Fiber (g) 6, Protein (g) 24, Vitamin C (DV%) 22, Calcium (DV%) 20, Iron (DV%) 11, Percent Daily Values are based on a 2,000 calorie diet

Source: B H & G


CHOCOLATE CHIP CHEESE BALL

1 (8 oz.) Pkg. of Cream Cheese, softened
1/2 Cup Butter, softened
3/4 Cup Powdered Sugar
2 T. Light Brown Sugar
1/4 t. Vanilla
3/4 Cup Mini Semi-Sweet Chocolate Chips
3/4 Cup Finely Chopped Pecans

Beat cream cheese & butter until smooth. Mix in powdered sugar, brown sugar, & vanilla. Stir in chocolate chips. Cover and chill for 2 hours.

Shape into a ball, wrap in plastic, and chill for 1 hour. Roll in pecans before serving.

Serve with graham crackers or chocolate wafers.


HAM ASPARAGUS BAKE

A low carb, atkins, and WW friendly casserole!

Yield: 10 servings
Weight Watcher Points - 5 Points

2 tablespoons butter
3 tablespoons sliced green onion
About 1/2 pound fresh asparagus, cut (about 1-1/2 cups)
6 eggs
1/3 cup heavy cream
1 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked ham, chopped
6 ounces Cheddar cheese, shredded

Preheat oven to 350 degrees F.

Melt butter in large heavy skillet. Cook onion and asparagus over medium heat about 3 minutes.

Stir together in large mixing bowl eggs, cream, and seasonings. Place asparagus mixture and ham in well-buttered baking dish. Pour egg mixture over all. Bake 20 minutes.

Sprinkle dish with cheese and bake an additional 10 to 15 minutes.

Yield: 10 servings; Serving Size: 1/2 cup

Per Serving: 208 Cal (67% from Fat, 29% from Protein, 4% from Carb); 15 g Protein; 15 g Tot Fat; 2 g Carb; 1 g Fiber; 152 mg Calcium; 1 mg Iron; 533 mg Sodium; 189 mg Cholesterol


CAJUN CRABMEAT MOLD

16 oz Cream cheese, softened
2 TB Dairy sour cream
1/2 ts Salt
1/2 ts Paprika
1/2 ts Ground red pepper
1/4 ts Garlic powder
1/4 ts Ground thyme
1 c Cooked crabmeat
1/4 c Finely chopped green pepper
Rye crackers

Beat all ingredients except crabmeat, green pepper and Crackers in a 2 1/2 quart bowl on medium speed until well Blended, about 1 minute. Stir in crabmeat and green pepper. Line a deep 1 1/2 pint bowl with plastic wrap; press mixture In bowl. Cover and refrigerate until firm, about 3 hours. Unmold on serving plate; remove plastic wrap. Garnish with Chili peppers if desired. Serve with crackers.


MEXICAN LASAGNA

Chili powder adds a spicy Mexican twist to the Italian favorite. Taste-tested recipe from the Ragu® Kitchens.

Servings: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

1 jar (1 pound 10 ounces) Ragu® Old World Style Pasta Sauce
1 pound ground beef
1 can (15-1/4 ounces) whole kernel corn, drained
4-1/2 teaspoons chili powder
6 (8-1/2 inch) flour tortillas
2 cups shredded cheddar cheese (about 8 ounces)

1. Preheat oven to 350°. Set aside 1 cup Pasta Sauce. In 10-inch skillet, brown ground beef over medium-high heat; drain. Stir in remaining Pasta Sauce, corn and chili powder.

2. In 13-x-9-inch baking dish, spread 1 cup sauce mixture. Arrange two tortillas over sauce, overlapping edges slightly. Layer half of the sauce mixture and one-third of the cheese over tortillas; repeat layers, ending with tortillas. Spread tortillas with reserved sauce.

3. Bake 30 minutes, then top with remaining cheese and bake an additional 10 minutes or until sauce is bubbling and cheese is melted.

Tip: Substitute refried beans for ground beef for a meatless main dish.

Source: Ragu®