A to Z Recipes Newsletter
A to Z Recipes                                        January 14, 2009
Always something to make you think, laugh and cook.


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Today's Issue

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

Publisher's Desk

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Goodness but the weather across much of the US and Canada is really chilly. Some of you will awaken to temperature below zero which makes ours (in the 20's) seem tropical. However chilly it is, please stay warm and dry if you can and be safe. I'm off today which means I let my son sleep an extra hour and forego the early bus to school. Ah! Good old Mom's Taxi, at your service. Today would have been a perfect one to sleep late!

Our Great Southeastern Escape (GSEE) is going to warm things up for us. The location is New Smyrna Beach, Florida, during the week of August 11-17, 2009. Please visit the GSEE web page for details and contact information. It is always great to meet new folks, especially those whose names you’ve seen for years. I sure hope you will join us.

The current Monthly Theme topic is Sweets for my Sweet. I sure hope you join in the fun by sharing a dessert recipe with the a2z family this month. Sharing is what we're all about. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at A to Z Recipes.

What a great way to start the day. We have delicious recipes, some giggles, and more for you in this issue. Look at who did all the sharing for you today:

Jim D., WA State
Treva, NC
Rusty, FL
Luanne, FL
Pat, Merritt Island, FL
Judy, Montreal, Canada
Dorie, IL
Johnny, LA
Larry J., Spring Hill, TN
Chris M., NM
Jean, Syracuse, NY
Larry Holmes, Toronto, Canada
Leasa, IA
Linda H., Rosharon, TX
Patricia, Charlevoix, MI
Jessica, Corfu, Greece
Mary S., Nashville, TN
Betty K., Belhaven, NC

We'll see you here again on Sunday, God willing.

Make some changes for the New Year. Visit Amazon.com for great ways to save and help A to Z Recipes. Click here.

The next trip for a2z'ers is already on the drawing board. We will be meeting in New Smyrna Beach, Florida during August 11-17, 2009. The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! Visit the GSEE web page here for more information.

Just a Pinch of Kindness

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Give a Child a Cure

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

Food For Thought

~Shared by Jim D., WA State

A sharp tongue can cut my own throat.

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



~Shared by Treva, NC

As people age so many become cynical, suspicious, grumpy and a bit critical. They tend to look at the world and all that surrounds them through skeptical, judgmental lenses. They become cantankerous and cease to enjoy the world around them. How sad. Age should cause us to take in, appreciate and enjoy the world around us and those we come in contact with. Older people should stay a bit contemporary in thought while meshing wisdom with the reality of their age. Youth is fun and age is stability -- what a wonderful combination.

If only we adults could look at the world through the eyes of a child, we would be more accepting of the things that are important.

We adults become demanding. Things desired become essential. We judge prematurely as our eyes lie to us. When did we graduate to the point we need a referee to settle the argument between innocence and rebuke? Our fault-finding and criticism replaces admiration and respect and we often become what we detest.

Our granddaughter, Hanna, loves to go with her mother to yard sales. She proudly states that's where she acquired a cute little outfit I complimented her on. Many adults would hide the fact their purchase was found anywhere besides a high-price department store. 

Why do we let pride replace innocence?

One day Hanna's grandpa, Bill, and I had her out for an outing. We pulled into a parking space and Bill jumped out to go in the store. Hanna and I were enjoying our time together and I noticed a rather cluttered looking vehicle parked beside us.

"Me like that truck," Hanna's words jumped out and grabbed me.

Surprised that she had noticed the unkempt vehicle, I asked, 

"You do, why do you like it?"

"Me just do," she stated.

I begin to try and see what she saw in the truck with a multitude of items hanging from the rear view mirror. It looked littered and untidy through my eyes. But, I decided through Hanna's eyes she was intrigued by the very colorful items that I saw as clutter. What is debris in the eyes of an adult is a treasure in the eyes of a child.

Then I looked around at the untidy interior of my own vehicle and wondered how another older adult might judge me because of my messy van.

We adults often find irrational reasons for judging, and complicated reasons for liking things or people. Children don't need complex reasons for enjoying or loving.

We adults seem to have to seek reasons to love and to appreciate. Children just do.

Maturity should bring with it lessons learned, but often wisdom is seen in the heart of a child.

We often don't see ourselves as we appear. As age has come upon me, I realize that fact even more. I don't see myself as the mirror reflects or as my birthdays confirm. But, one Sunday morning a little child validated the fact that I had arrived at "old age."

Going from the parking lot into church recently one Sunday morning, a little boy walked up beside me as I rode on my jazzy motorized wheel-chair. I'm sure, I correctly understood the little fellow as he called me an "old lady."

I thought to myself as he uttered those words, well Betty, you better just face it -- those words are coming from the innocence of a child. He sees you as you are -- not how you feel, how you once were, or how you wish you could be.

So keep in mind, wisdom isn't necessarily only seen in the elderly, so don't miss seeing it in the young. Fun isn't reserved only for youth -- so love, laugh, and enjoy life as you age, and remember to look for wisdom in the heart of a child.

by Betty King

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

Did You Know?


~Shared by Jim D., WA State

Fail-safe cake decorating

You made a special birthday cake, and now comes the moment of truth: Can you pipe out the lettering in frosting on the first try? Not many of us can, so try this trick to make it easier. Cut a piece of wax paper the same size as your cake, using the cake pan as a guide. Then pipe the name and the message onto the paper and freeze it. After just half an hour it should be easy to handle. Loosen the frosting and slide it off onto the cake using a spatula. Everyone will think you're a cake-decorating professional!

Funnel spices into jars

Filling narrow-mouthed spice jars can make a big mess on your kitchen counter. Roll a piece of wax paper into a funnel shape and pour spices into your jars without spilling a single mustard seed. In a pinch, you can even funnel liquids by using a couple of layers of wax paper offset so the seams in the layers don't line up.

Speed kitchen cleanup

Wax paper can help keep all kinds of kitchen surfaces clean. 
Line vegetable and meat bins with a layer of wax paper. When it needs replacement, just wad it up and throw it in the trash or, if it's not stained with meat juices, the compost pile.

If your kitchen cabinets don't extend to the ceiling, a layer of wax paper on top will catch dust and grease particles. Every month or two, just fold it up, discard it, and put a fresh layer down.

If you're worried about meat juices getting into the pores of your cutting board, cover it with three layers of wax paper before slicing raw meat and throw the paper out immediately. It beats scrubbing the cutting board with bleach! 

Tame the waffle-eating waffle iron

Having trouble extricating waffles from your waffle iron? Nonstick surfaces don't last forever. You can't fix the problem permanently, but if you just want to get it to work today, put a layer of wax paper in between the plates of your waffle iron for a few minutes while it heats up. The wax will be transferred to the plates, temporarily helping waffles pop out again. 

Rub hot iron over wax paper to make ironing smoother.

Uncork bottles with ease

If you keep a bottle of cooking wine in your kitchen, you probably uncork it and re-cork it many times before using it up. Instead of struggling with the cork each time, wrap some wax paper around the cork before reinserting it. It'll be easier to remove the next time, and the paper helps keep little bits of cork from getting into the wine.

Keep cast iron rust-free

Cast iron devotees agree that this superior cooking material is well worth a little extra effort to keep it in tip-top shape. To prevent rust from forming on cast iron between uses, rub a sheet of wax paper over your skillet or Dutch oven after washing, while it's still warm. Then place the sheet between the pot and the lid to store.

Keep candles from staining table linens

Candles in colors that coordinate with your dining room linens make a lovely finishing touch to table settings -- and it's helpful to store them all together -- but if you store the candles with table linens, the candle color can rub off on the linens. To avoid this, wrap colorful candles in plain wax paper before storage. Avoid paper with holiday patterns, which can also stain linens.

Store delicate fabrics

Treasured lace doilies and other linens handed down in your family can decay quickly if not stored with care. A sheet of wax paper between each fabric piece will help block extraneous light and prevent transfer of dyes without trapping moisture.

Stop water spotting

Company's coming, and you want every room of the house to look its best. To keep bathroom fixtures temporarily spotless, rub them with a sheet of wax paper after cleaning them. The wax that transfers will deflect water droplets like magic -- at least until the next cleaning.

Give your car antenna a smooth ride

If you have a newer vehicle, your car antenna probably retracts each time you turn off the ignition, carrying grime with it that can eventually bring your antenna (and your reception) to a grinding halt. Every now and then, rub the antenna with a piece of wax paper to coat the shaft and help it repel dirt.

Make a snow slide go faster

Everyone knows, the more slippery the slide, the more fun it is! Keep tots swooshing on their tushes by balling up a large piece of wax paper and rubbing it all over the slide surface.

Protect surfaces from glue

Woodworkers know that there's enough glue in a wood joint if some squeezes out when they clamp the joint. They also know that excess glue will be a real pain to remove if it drips on the workbench or, worse, bonds the clamping blocks to the project. To prevent this, cover the bench with strips of wax paper and put pieces of wax paper between the clamping blocks and the project. The glue won't adhere to, or soak through, the wax.

Make educational place mats

One way to make learning fun is with personalized place mats featuring math facts or other lessons your child is trying to memorize. Take several flash cards and sandwich them between layers of wax paper cut to place-mat size. Sandwich that between two layers of paper towels and press it all with a warm iron to "laminate" the flash cards in place. Remove the paper towels before use.

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

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: Sweets For My Sweet

As the name and cartoon imply, we are looking for Valentine's Day dessert recipes for your sweetie. I love Valentine's Day and preparing a nice meal for my family which includes a sweet finish. February 14th is just around the corner so we'll be posting these recipes just in time for Valentine's Day. I'd love dessert recipes for every taste and lifestyle (diabetic, for two, sugar-replacement, heart healthy, etc.) Please join in the fun and send in your dessert recipes for this Monthly Theme topic.

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

Please use this email link to submit a recipe for theme recipes: Sweets For My Sweet

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

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

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Sweets For My Sweet.
Please use this email link for submitting all other items for posting: A to Z Recipes.

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

The theme issue for Sweets For My Sweet has a deadline of January 31, 2009, and will be posted on February 8, 2009.

Please use this email link to submit a recipe for theme recipes: Sweets For My Sweet

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

Reader Support

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A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.

To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009.

Please send your request using this link. Tell us some basic information:

Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)

Happy Birthday

Here are our January Birthday Babies:

1st Christine G. in Montreal, Canada
3rd Peggy in Odenton, Maryland
4th Doug I. on Vancouver Island, BC, Canada
4th Ethan J. in Scandia, Kansas
6th Marie I. on Vancouver Island, BC, Canada
6th Brenda H. in Hartselle, Alabama
6th Luanne M. in Michigan
6th Jason N. in Independence, Kentucky
7th Lucy W. in Kirtland, Ohio
7th Diane in Chester, South Carolina
8th Marilyn in Stillwater, Oklahoma
8th Joyce T. in Moses Lake, Washington State
10th Kimberly D. in Pflugerville, Texas
11th Skirnir H. in Waukesha, Wisconsin
11th Dot B. in Parker City, Indiana
12th Heather V. in Middle Island, New York
12th Brenda in Rialto, California
13th Jeanette P. in Edmonton, Alberta, Canada
13th Dennis in Scandia, Kansas
15th Rachael M. in Heber Springs, Arkansas
16th RosAnna in Broken Arrow, Oklahoma
18th Norma G. in Norco, California
18th Jim in McHenry, Illinois
18th Judy in Warren, Michigan
19th Larry H. in Ontario, Canada
19th Vera T. in Baton Rouge, Louisiana
19th Donna R. in Elkhorn, Wisconsin
19th Mary P. in Independence, Missouri
20th Donita Z. in Stayton, Oregon
21st John E. in Mobile, Alabama
22nd Vicky M. in Amarillo, Texas
23rd Jean L. in Lake Huron, South Dakota
23rd Johnny L. in Shreveport, Louisiana
24th Tracy L. in Panama City, Florida
27th Heather in Dartmouth, Nova Scotia 
27th Angela in Texas
29th Elaine in Meadville, Pennsylvania
29th Kaye P. in Dewitt, Michigan
29th Heather P. in Centerville, Ohio
31st Ed T. in Caldwell, Idaho
31st Lorrel-Lee M. in Kenora, Ontario, Canada

Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

Sunday Paper...

Sunday Paper

~Shared by Rusty, FL

For all of us who are seniors- for all of you who know seniors- and for all of you who will be seniors. It pays to be able to laugh about it when you are! 

And, speaking of senior moments: 

"WHERE is my SUNDAY paper?!" The irate customer calling the newspaper office loudly demanded, wanting to know where her Sunday edition was. 

"Madam", said the newspaper employee, "today is Saturday. The Sunday paper is not delivered until tomorrow, on SUNDAY". 

There was quite a long pause on the other end of the phone, followed by a ray of recognition as she was heard to mutter,

"Well, $hit... so that's why no one was at church today". 

An Affair

~Shared by Luanne, FL

I very quietly confided to my best friend that I was having an affair.

She turned to me and asked, 'Are you having it catered'?

And that, my friend, is the sad definition of 'OLD'!

Holy Email

~Shared by Pat, Merritt Island, FL

One day God was looking down at Earth and saw all of the rascally behavior that was going on. So he called one of His angels and sent the angel to Earth for a time.

When he returned, he told God, 'Yes, it is bad on Earth; 95% are misbehaving and only 5% are not.

God thought for a moment and said, 'Maybe I had better send down a second angel to get another opinion.

So God called another angel and sent him to Earth for a time.

When the angel returned he went to God and said, 'Yes, it's true. The Earth is in decline; 95% are misbehaving, but 5% are being good.'

God was not pleased. So He decided to e-mail the 5% that were good, because he wanted to encourage them, and give them a little something to help them keep going.

Do you know what the e-mail said?

Okay, I was just wondering, because I didn't get one either.

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

Recipe Reviews, Reader Comments

Patricia in Charlevoix, Michigan--kudos

Maggie I would like to send kudos to Patricia for her wartime recipes. I will try most of them as they look simple and do not have to be fancy shmancy. I love quick and easy recipes like these.

Great job Patricia and thank you,
Judy from Canada

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

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

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

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~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (9 inch) prepared graham cracker crust 
1 (8 ounce) package cream cheese, softened 
1 (14 ounce) can sweetened condensed milk 
1/3 cup lemon juice 
1 teaspoon vanilla extract 
1 (21 ounce) can cherry pie filling 

Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!! 

Pour cherry pie filling on top of pie. Serve.


~Shared by Johnny, LA

1 large fryer chicken, cut up
2 celery stalks, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 can (14-1/2 ounces) chicken broth
2 tbsp. dried parsley
2 tsp. chicken bouillon granules
1-1/2 tsp. salt
1/2 to 1 tsp. pepper


2 cups flour
4 tsp. baking powder
1 tsp. salt
3/4 cup milk
4 tbsp. oil.

1. Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or Dutch oven; add enough water to cover chicken. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done. 

2. Remove chicken and let stand until cool enough to handle. Remove skin from chicken and tear meat away from bones. Return meat to soup; discard skin and bones. Add more salt and pepper to taste, if desired. Return soup to a simmer. 

3. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes. Serve immediately.

Yield: 4 to 6 servings..

(heavier and chewier)

2 cups flour
1 cup chicken broth
2 tsp. baking powder
2 eggs, beaten.

1. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.


~Shared by Treva, NC


1 & 1/2 pounds Granny Smith apples, cut in pieces
3/4 cup brown sugar
1 tbs unsalted butter
6 oz cream cheese
1 egg
3/4 cup flour
1/2 cup apple juice
3 tbs each oil and unsweetened cocoa powder
1 & 1/2 tsp cider vinegar
1 tsp vanilla
1/2 tsp each baking soda and cinnamon
1/4 tsp salt


Line 12 regular muffin cups with paper liners. 

Heat a skillet. Stir in apples, 1/4 cup brown sugar and butter. Cook until apples are caramelized. Let cool. Beat cream cheese, 1/4 cup brown sugar and egg in bowl until smooth and fluffy. Set aside. Put remaining brown sugar and rest of ingredients (except cooked apples) in bowl, stir until blended. Divide among muffin cups. Top each with 1 tbs apples, 1 tbs cream cheese mixture, then the remaining apples. Bake 30 min. Or until cream cheese mixture has puffed and set. Cool in pan. 

Remove paper liners before serving.

Tomato Soup

~Shared by Larry J., Spring Hill, TN

Makes: 4 cups 

1 tablespoon olive oil 
1 small onion, chopped 
1 medium carrot, grated 
2 garlic cloves, minced 
1 can (28 ounces) crushed tomatoes in puree 
1 can (14 ounces) chicken broth 
1/2 teaspoon salt 
1/2 teaspoon thyme 
1/4 teaspoon pepper 
1 tablespoon red-wine vinegar 
Sour cream (optional) 

1. In a saucepan, heat oil over medium heat. Add onion and cook 8 minutes until softened and browned. Add carrot and garlic and cook 1 minute more. Stir in tomatoes with puree, chicken broth, salt, thyme, and pepper. Heat to boiling. Reduce heat to low and simmer 15 minutes. Let cool 10 minutes. Stir in vinegar. 

2. Puree soup in a blender in two batches. Return to saucepan and heat through. Serve with sour cream, if desired. 

Source: Parents.com


~Shared by Chris M., NM

1/2 c. mayonnaise or salad dressing 
1/4 c. cup sour cream 
1 tbl. tablespoon sugar 
2 teaspoons lemon juice 
2 teaspoons Dijon mustard 
1/2 teaspoon celery seed 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1/2 medium head cabbage, finely shredded or chopped (4 cups) - or 1 bag slaw mix 
1 small carrot, shredded (1/2 cup) 
1 small onion, chopped (1/4 cup) 

Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad.

Source: Betty Crocker 

Light Lemon Cauliflower

~Shared by Treva, NC

Makes 6 servings 

1/4 cup chopped fresh parsley, divided 
1/2 teaspoon grated lemon peel 
6 cups (about 1-1/2 pounds) cauliflower florets 
1 tablespoon reduced-fat margarine 
3 cloves garlic, minced 
2 tablespoons fresh lemon juice 
1/4 cup shredded Parmesan cheese 

1. Place 1 tablespoon parsley, lemon peel and about 1 inch water in large saucepan. Place cauliflower in steamer basket; place in saucepan. Bring water to a boil over medium heat. Cover; steam 14 to 16 minutes or until cauliflower is crisp-tender. Remove to large bowl; keep warm. Reserve 1/2 cup hot liquid.

2. Heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 to 3 minutes or until soft. Stir in lemon juice and reserved liquid.

3. Spoon lemon sauce over cauliflower. Sprinkle with remaining 3 tablespoons parsley and cheese before serving. Garnish with lemon slices, if desired.

Nutritional Information: Serving Size: about 2/3 cup cauliflower with 1-1/2 tablespoons sauce and 2 teaspoons cheese Fiber 3 g Carbohydrate 6 g Cholesterol 3 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 33 % Calories 53 Protein 4 g Sodium 116 mg 
Dietary Exchange: Vegetable 1 Fat 1/2 

Source: The Editors of Easy Home Cooking Magazine 


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

It's as bold as the name implies. Use some now and freeze the rest for a quick pizza later.

1 pound ground turkey
1 pound ground pork
1/2 cup dry red wine
1/3 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon fennel seeds
1 1/2 teaspoons crushed red pepper
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed

Combine all ingredients in a large bowl. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain.

Note: The sausage can be frozen in zip-top plastic bags for up to 3 months.

Yield: 5 cups (serving size: 1/2 cup)

CALORIES 203(61% from fat); FAT 13.7g (sat 4.6g,mono 5.8g,poly 2.1g); PROTEIN 17.6g; CHOLESTEROL 68mg; CALCIUM 42mg; SODIUM 319mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 1.2g

Source: Cooking Light


~Shared by Larry Holmes, Toronto, Canada

6 cod fillets or steaks
seasoned flour
2 tablespoons butter
3 tablespoons salad oil
1 tablespoon butter
¼ cup heavy cream
1 large grapefruit
2 hard cooked eggs
chopped parsley

Roll the fillets or steaks in the seasoned flour. Heat the 2 tablespoons of butter and salad oil in a large cast iron frying pan. Brown the fillets over medium heat, about 10 to 12 minutes, turning only once.

In a small saucepan heat 1 tablespoon butter, add the cream and the juice of ½ the grapefruit. Chop the eggs and add. Heat together but do not boil. Salt and pepper to taste. Set the fish on a hot platter and pour the sauce over. Sprinkle with parsley.

Cut the other half of the grapefruit in two and slice thinly. Place around the fish. 

Serves 6.


~Shared by Treva, NC

1 (12 oz) jar caramel ice cream topping
2 TBSP rum, or use 1/2 to 1 tsp vanilla or rum flavoring and 1 & 1/2 TBSP of water
1/4 tsp cinnamon
4 medium bananas, ripe but firm
vanilla ice cream

In a large skillet over medium-low heat, combine ice cream topping, rum, and cinnamon. Cut bananas in half lengthwise then cut in thirds again crosswise. Add the bananas to the caramel mixture; heat through. Spoon bananas into dessert dishes; top each serving with a generous scoop of ice cream then spoon warm caramel-rum sauce over the ice cream.


~Shared by Leasa, IA
Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA.

1 lb bulk pork sausage
1 med onion, chpd
1/3 C chpd celery
4 - 15 oz cans black eyed peas, undrained
1-14 oz can diced unsalted tomatoes, undrained
1-10 oz can diced tomatoes with green chilies, undrained
2 T chili powder

Heat a Dutch oven over med-high heat. Add sausage and cook until no longer pink. Drain and discard all but 1 T grease. Add onion and celery to pan, cook until onion is translucent, stirring constantly.

Add black eyed peas, both cans of tomatoes and chili powder. Stir in sausage. Bring to a boil, reduce heat and simmer, uncovered for 30 mins.

Makes 10 servings. 

Source: Local newspaper, submitted by Pat Tomme


~Shared by Jim D., WA State

1 box Pineapple cake mix
2 large eggs
1/4 cup oil
1 cup coconut
1 cup nuts (your choice macadamia, pecan, walnut)
1/2 cup drained chopped maraschino cherries

Bake 350 for 8-10 minutes. Cool completely. Drizzle with melted white chocolate. 

If time is of the essence dust I dust powdered sugar on top before serving. They make a lovely presentation.

When making this cookie i use a small (1 Tbsp) size ice cream scoop instead of rolling them into balls by hand. 

This procedure is a time saver and makes the cookies uniform in size and bake equally.

Chocolate Scotchero

~Shared by Treva, NC

Preparation Time: 20 minutes
Total Time: 1 hour 20 minutes

1 cup light corn syrup 
1 cup sugar 
1 cup peanut butter 
6 cups Rice Krispies® or 6 cups Cocoa Rice Krispies® 
1 package (6 oz., 1 cup) semi-sweet chocolate morsels 
1 cup butterscotch chips 

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside. 

2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool. 

Servings: 24

Source: Kellogg Kitchens


~Shared by Linda H., Rosharon, TX

12 corn tortillas
4 ounces marinara sauce
8 ounces canned corn
14 ounces black beans, cooked
14 ounces Monterey Jack cheese, plus more for topping
Salt and pepper
16 ounces chicken, cubed

Preheat oven to 350 degrees F.

Prepare the tortillas by soaking them in hot water until they are slightly soft. Coat the bottom of a 9 by 13-inch pan with about 1/2 of the marinara sauce. Spread 4 tortillas down on top of the sauce in the pan. Top the tortillas with about 1/3 of the corn, beans and cheese. 

Sprinkle with salt and pepper. Then add 1/3 of the chicken. Place 4 more tortillas on top and repeat with the toppings. After you have 3 layers spread the remaining marinara sauce and top with more cheese. Place in oven for 45 minutes.

Yield: 8 servings


~Shared by Luanne, FL

I was chatting with a sister today and her daughter was making this recipe. She sent it on to me, as she said it was a fabulous dish. This can be halved very easy and freezes well.


3 pounds Lean ground beef 
2 teaspoons Salt 
3/4 teaspoon Pepper 
2 teaspoons Celery salt 
1/2 cup Catsup 
2 Eggs 
1/2 cup Crushed unsalted crackers 
2 Heads green cabbage; (2lb ea 
6 quarts Boiling water 
3 cups Chopped onions 
2 Bottles chili sauce; (12oz ea) 
1 Jar grape jelly; (12oz)

Combine chuck, salt, pepper, celery salt, catsup, eggs, and crushed crackers. Mix well with hands just until well combined. Cut out core of cabbage. Place in large kettle. Pour boiling water over it; let stand until leaves are flexible--about 5 min. (If necessary, return cabbage to hot water to soften inner leaves.) Using a 1/4 c. measure, scoop up a scant 1/4 c. meat mixture. With hands form into rolls 3" long and 1" wide, making about 28 rolls in all. Place meat rolls on drained cabbage leaves, fold top of leaf over meat, then fold sides and roll up into oblong. continue with remaining meat rolls and cabbage leaves. In bottom of lightly greased roasting pan, spread chopped onion evenly. Arrange cabbage rolls in neat rows on top of onions. In 2 qt. saucepan, combine chili sauce and grape jelly with 1/4 c. water; heat, stirring to melt jelly.

Pour over cabbage rolls. Cover pan tightly. Bake 2 hrs. Remove cover; brush rolls with sauce; bake uncovered 40 min. longer or until sauce is thick and syrupy and cabbage rolls are glazed.

Serve with sauce spooned over rolls.


~Shared by Treva, NC

Pkg Pecan Sandies
1/4 Cup Margarine, softened
2 Pkgs Instant Vanilla Pudding
2 Cups Milk
1 Qt Butter Pecan Ice Cream, softened
1 Tub (8 oz) Cool Whip, thawed
1/4 Cup Toffee Bits

Crush all the Pecan Sandies (set aside a couple of Tablespoons for Garnish), and combine with margarine. Spread into 9 x 13-inch baking Pan, set aside.

In mixing bowl, combine pudding, milk and ice cream; beat until Well-blended. Pour over cookie mixture. Refrigerate Until ready to Serve.

Combine reserved cookie crumbs with toffee bits. Serve Topped with Cool Whip and cookie/toffee bits mixture.


~Shared by Patricia, Charlevoix, MI

2 cups crushed pretzels, about 4 cups uncrushed or 6 ounces
3/4 cup melted butter
1/4 cup sugar
1 9 ounce tub Cool Whip
1 cup sugar
8 ounces cream cheese
2 3 ounce packages strawberry Jell-O gelatin dessert
1 16 ounce package frozen sweetened strawberries
1 cup boiling water

Crust: Combine pretzels, butter and 1/4 cup sugar. Press into 9 x 13 baking dish and bake at 350F for 10 minutes. Cool to room temperature.

White Layer: Cream together cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel crust.

Red Layer: Dissolve gelatin in boiling water. Stir in frozen strawberries, Chill until partially set, about 1 hour and spread over white layer. Chill until set and serve.


~Shared by Jessica, Corfu, Greece

Firm, just ripe pears should be used. If overly ripe, the pears will cook up mushy. If Bosc pears are not available, Bartlett or Anjou can be substituted. You can core the pears if you wish, from the bottom, but it really is not necessary.

4 bosc pears, peeled, stem still attached, 1/4-inch of bottom sliced off so pears can easily sit upright
1 cup dry Marsala wine
1 1/2 Tbsp lemon juice
1/3 cup white sugar
1/2 star anise
4 cloves
1/2 stick cinnamon

In a saucepan just large enough to fit all of the pears, place the Marsala wine, sugar, lemon juice, star anise, cloves, and cinnamon. Bring to a boil. Once boiling, reduce the heat to medium and place the pears in the pan, standing upright. Cover the pan and cook for 10 to 15 minutes (if you want, baste with the liquid a couple of times during the cooking), until the pears can easily be pierced with a fork. Very firm pears make need to cook for up to 20 minutes. Remove the pears to a serving dish. Keeping the pan uncovered, let the Marsala syrup boil down for a few minutes until it is a thick syrup. (If it begins to caramelize, remove pan from the heat and add a little water to the pan to stop the cooking.) Pour syrup over pears and serve.

Makes 4 servings.

Source: Elise.com

Fajitas on a Stick

~Shared by Treva, NC

Prep Time: 20 minutes
Cook Time: 18 minutes
Serves: 8 

1 cup Lawry's® Tequila Lime Marinade With Lime Juice
1-1/4 lbs. boneless, skinless chicken breast halves, cut into 1-inch pieces
1/2 medium green bell pepper, cut into 1-inch pieces
1/2 medium onion, cut into 1/2-inch slices
16 cherry tomatoes 
8 Flour Tortillas (fajita size), warmed

1. In large resealable plastic bag, pour 3/4 cup Lawry's® Tequila Lime Marinade With Lime Juice over chicken; turn to coat. Close bag and marinate in refrigerator 30 minutes. Soak 8 wooden skewers in water 15 minutes.

2. Remove chicken from Marinade, discarding Marinade. On skewers, alternately thread chicken, green pepper, onion and tomatoes. Grill or broil, turning once and brushing frequently with remaining 1/4 cup Marinade, 15 minutes or until chicken is thoroughly cooked.

3. Remove chicken and vegetables from wooden skewers. Serve on tortillas and , if desired, with sour cream and shredded cheddar cheese. 

Source: Lawry's


~Shared by Mary S., Nashville, TN

1/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tablespoon packed brown sugar
1 tablespoon chopped green onion
1 tablespoon canola or vegetable oil
3/4 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
3/4 teaspoon pepper
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)
2 1/4 pounds lean pork loin or rib chops (6 chops) -- about 5/8 inch thick

Place all ingredients except pork in blender. Cover and blend until smooth. Reserve 1/2 cup of the marinade; cover and refrigerate for basting. Trim excess fat from pork. Place pork in shallow nonmetal dish or heavy-duty resealable plastic bag. Pour remaining marinade over pork. Cover dish or seal bag and refrigerate at least 12 hours but no longer than 24 hours. 

Heat coals or gas grill. Remove pork from marinade; discard marinade. Cover and grill pork 4 to 5 inches from medium heat 8 to 11 minutes, turning frequently and brushing with reserved marinade, for medium doneness (160º) or until pork is slightly pink when cut near bone. Discard any remaining basting marinade.

Serves 6.


~Shared by Betty K., Belhaven, NC

1 (21-ounce) package chewy fudge brownie mix, baked according to package directions.
2 cups sugar
1 1/3 cups light corn syrup
2/3 cup butter, melted
4 large eggs
1/4 teaspoon salt
2 teaspoons vanilla extract
3 cups chopped pecans
1 (16-ounce) container frozen non-dairy whipped topping, thawed
1 (12-ounce) jar caramel ice-cream topping
2 cups toasted whole pecans

Crumble brownies; set aside.

In a large saucepan, combine sugar, corn syrup, melted butter, and eggs. Stir in salt , vanilla, and chopped pecans. Bring to a boil over medium heat; reduce heat, and simmer for 10 minutes, stirring frequently. Cool completely.

In a trifle dish, layer brownies, pecan mixture, whipped topping, caramel, and toasted whole pecans, as desired.

Chill for 2 hours before serving.

Note: I made this exactly by the recipe & it was really rich with the caramel. You might want to leave it off entirely or just use a little of it. You can substitute maraschino cherries for the caramel.

Source: Paula Deen

Crunchy Banana Muffins

~Shared by Treva, NC

Lorraine Maggio Manlius, NY Pillsbury® Bake-Off® Contest 40, 2002 

Prep Time: 15 min 
Start to Finish: 1 hr 
8 muffins 

1 (14-oz.) pkg. Pillsbury® Banana Quick Bread & Muffin Mix 
1 cup milk 
1/2 cup butter or unsalted butter, melted, cooled 
2 teaspoons vanilla 
2 eggs 
1/2 cup finely chopped walnuts 
1/2 cup low-fat granola cereal 
1/2 cup coconut 
1/4 cup quick-cooking rolled oats 
2 tablespoons wheat germ, if desired 
1 small banana, diced (about 1/2 cup) 
2 tablespoons coarse sugar

1. Heat oven to 375°F. Line 8 jumbo muffin cups with paper baking cups or spray with nonstick cooking spray. In large bowl, combine quick bread mix, milk, butter, vanilla and eggs; stir 50 to 75 strokes with spoon until mix is moistened.

2. Add all remaining ingredients except coarse sugar; mix well. Divide batter evenly into paper-lined muffin cups. Sprinkle batter in each cup with coarse sugar.

3. Bake at 375°F. for 22 to 32 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes. Remove from muffin cups. Cool 10 minutes. Serve warm or cool.

High Altitude (3500-6500 ft) Add 2 tablespoons flour to dry quick bread mix. Bake as directed above. 

NUTRITION INFORMATION PER SERVING: Serving Size: 1 Muffin Calories 460 Calories from Fat 200 Total Fat 22g 34% Saturated 11g 55% Cholesterol 85mg 28% Sodium 460mg 19% Total Carbohydrate 58g 19% Dietary Fiber 3g 12% Sugars 30g Protein 8g
Exchanges: 2 1/2 Starch; 1 1/2 Fruit; 4 Fat 

Source: Pillsbury


~Shared by Pat, Merritt Island, FL

1 C All-purpose flour 
1/3 C Corn Meal
3/4 tsp Salt (opt) 
1/3 C margarine
1/4 C Cold water 
10 oz Frozen chopped broccoli, thawed
13 oz Evaporated milk 
1 6 1/2 oz. tuna, drained, flaked
1/4 C Grated parmesan cheese 
1/2 Tbs Dillweed

Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt.

Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute.

Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining 1/2 teaspoon salt and remaining ingredients; mix well. Pour mixture into pastry shell. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired.

Serves 6


~Shared by Johnny, LA

1/2 cup butter or margarine (1 stick) 
1 medium onion, chopped (1 cup) 
2 (10-ounce) packages frozen chopped spinach, thawed and well drained 
1 (14-ounce) can artichoke hearts, drained and chopped 
1 (8-ounce) package cream cheese 
1 (8-ounce) carton sour cream 
1 cup shredded Monterey Jack cheese, divided 
1 cup grated Parmesan cheese, divided 
2 tablespoons Original TABASCO® brand Pepper Sauce 
Salt to taste 
Toasted pita bread wedges 
1 medium tomato, chopped (1 cup) 

Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO® Sauce and salt. Stir until well blended and heated through.

Pour mixture into a 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese. Bake in a 350°F oven until cheese starts to brown, about 10 minutes. Serve with pita bread and garnish with tomatoes.

Makes about 4 cups. 


~Shared by Treva, NC

Great American SPAM Championship, Connie Ridenhour of Heiskell, 2nd Place, Tennessee Valley Fair

1 sheet puff pastry, thawed
1 (12 oz) can SPAM, 25% less sodium
1 pkt dry onion/mushroom soup mix
2 eggs, beaten, separated
1/4 cup dry bread crumbs
2 Tbsp dried onion flakes
2 tsp minced garlic
1 jar brown or pork gravy
1/2 cup onion, sliced into thin strips
1/2 cup green pepper, sliced into thin strips

Preheat oven to 350 degrees. Mash SPAM with a pastry cutter or pulse with a food processor until semi-smooth. Place in a medium bowl. Add dry soup mix, 1 beaten egg, bread crumbs, onion flakes and garlic. Using hands, combine well. Roll into 6 equal sized SPAM balls. On a floured surface, roll puff pastry into a 12-inch square. Cut square into 6 equal parts. Place a SPAM ball on each piece of pastry. Roll up, completely covering meat with pastry. Spray each cup of a 6-count jumbo muffin pan with no-stick spray. Place each SPAM Ball Wellington into a cup, seam side down. Brush with remaining beaten egg. Bake 35 minutes or until golden brown. Meanwhile, in a small non-stick pan, over low heat, sweat the onions and green peppers until tender. Use 2-3 tablespoons of water to keep them from sticking, if needed. Pour the gravy into pan with onions and peppers and simmer over low heat until warm. To serve, place SPAM Ball Wellington on plate or serving platter and ladle with gravy. Enjoy!


~Shared by Jim D., WA State


8 oz low fat cream cheese
6 oz sugar free, fat free vanilla yogurt
1 tsp vanilla extract
3 tbsp Splenda

Soften cream cheese in large mixing bowl.

Beat on medium speed with mixer, gradually add yogurt, vanilla extract, and Splenda.

Whip on high until light and fluffy.

Use as a dip for your choice of fruit such as peaches, melon, apple slices, or pears.

Number of Servings: 16
Nutritional Info 
Fat: 2.5g 
Carbohydrates: 2.4g 
Protein: 2.0g


~Shared by Linda H., Rosharon, TX

8 ounces spaghetti, broken
1 1/2 pounds lean ground beef
1 large onion, chopped (1 cup)
1 cup water
1 (1 1/4 ounce) envelope taco seasoning mix
1 (2 1/2 ounce) can sliced pitted ripe olives
1 (16 ounce) jar thick and chunky-style salsa (mild or medium)
2 cups shredded Cheddar cheese (8 ounce)

Cook pasta according to package directions. Drain pasta and rinse with cold water. Drain again.

In a 12-inch skillet, cook ground beef and onion until meat is brown. Drain off fat. Stir in 1 cup water and 1 package of taco seasoning mix. Bring to a boil, then reduce heat. Simmer, uncovered, for about 2 minutes, stirring occasionally. Stir in cooked pasta, olives, half the shredded cheese and salsa. Simmer another 5 minutes. Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake at 350 degrees F for 15 to 20 minutes or until heated through.

Sprinkle with remaining cheese.

Makes 6 main dish servings

Raviol Beef & Zucchini

~Shared by Treva, NC 

Using convenient ingredients makes this flavorful main dish recipe easy and extra quick.

Preparation time: 10 min;
Cooking time: 10 min 
Yield: 6 servings 

Pasta Ingredients:
1 (9-ounce) package (3 cups) refrigerated fresh cheese ravioli 

Beef & Zucchini Ingredients:
1 teaspoon olive or vegetable oil
1 pound lean ground beef
1 medium (1/2 cup) onion, chopped
1 teaspoon purchased minced garlic
1 (14 1/2-ounce) can diced tomatoes with Italian herbs
2 medium (2 cups) zucchini, cut into 1/2-inch cubes
1 teaspoon dried oregano leaves*
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces (1 cup) LAND O LAKES® Mozzarella Cheese, shredded

Cook ravioli according to package directions. Rinse. Drain. 

Meanwhile, heat oil in 10-inch skillet; stir in ground beef, onion and garlic. Cook over medium-high heat, stirring constantly, until ground beef is browned (5 to 7 minutes). Drain off fat. 

Stir in cooked ravioli and all remaining ingredients except cheese. Continue cooking, stirring occasionally, until zucchini is crisply tender (4 to 5 minutes). Stir in cheese. Continue cooking until cheese is melted (1 to 2 minutes). 

*Substitute 1 tablespoon chopped fresh oregano leaves. 

Nutrition Facts (1 serving): Calories: 330, Fat: 15g, Cholesterol: 55mg, Sodium: 600mg, Carbohydrates: 22g, Dietary Fiber: 2g, Protein: 26g 



~Shared by Patricia, Charlevoix, MI 

4 beef cube steaks
1 cup chunky salsa
1 cup shredded Pepper Jack cheese
1 avocado, peeled and sliced

Arrange steaks in an 8-inch square microwave safe dish. Cover loosely with waxed paper and cook on high for 6-8 minutes, turning beef over and rearranging after 3 minutes, until almost done. Drain.

Top each steak with salsa. Cover loosely with waxed paper and cook on high for 2-3 minutes or until salsa is hot. Sprinkle each with cheese and cover. Let stand 2 minutes until cheese is melted. Top with avocado slices and serve. 

4 servings


~Shared by Mary S., Nashville, TN

2/3 cup skim milk
1/4 cup fat-free cholesterol-free egg product
2 egg whites
2 tablespoons vegetable oil
2 cups Bisquick® Reduced Fat baking mix
2 tablespoons sugar
1 teaspoon grated lemon peel
1 small carrot -- shredded (1/2 cup)
1/2 cup shredded zucchini

Heat oven to 400º. Spray 12 medium muffin cups, 1 1/2 × 1 1/4 inches, with nonstick cooking spray, or line with paper baking cups. Beat milk, egg product and oil in large bowl until smooth. Stir in baking mix, sugar and lemon peel just until baking mix is moistened (batter will be lumpy). Fold in carrot and zucchini. 

Fill cups about three-fourths full. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or cool.

Broccoli Chowder

~Shared by Treva, NC

Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones. 

Prep Time: 5 min 
Start to Finish: 30 min 
Makes: 8 servings 

1 package (4.9 ounces) Betty Crocker® au gratin potatoes 2 cups milk 
1/2 cup canned or frozen whole kernel corn, thawed 
1/4 cup chopped celery 
2 cans (14 1/2 ounces each) chicken broth 
1 package (9 ounces) frozen cut broccoli 
1 & 1/2 cups shredded Swiss cheese (6 ounces) 

1. Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 3-quart or larger saucepan or Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork. 

2. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender. 

3. Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted. High Altitude (3500-6500 ft) No changes. 

Nutrition Information 1 Serving: Calories 210 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 5 g); Cholesterol 25 mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 12 g 
Exchanges: 1 1/2 Starch; 1 High-Fat Meat 
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker Recipes

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Heart Healthy


~Shared by Luanne, FL

A friend sent this to me after making it for a party over the holidays. Said it was all gone at the end of the evening. I do think this could be halved for a smaller family.

3 (10-ounce) packages frozen broccoli florets, thawed 
Cooking spray 
1 1/2 cups fat-free milk 
2 1/2 tablespoons all-purpose flour 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper 
3/4 cup (3 ounces) shredded sharp cheddar cheese 
1/2 cup (4 ounces) fat-free cream cheese, softened 
1 cup fat-free mayonnaise 
3/4 cup chopped onion (about 1/2 medium) 
1 (8-ounce) can water chestnuts, rinsed, drained, and sliced 
3/4 cup panko (Japanese breadcrumbs) (or can use regular breadcrumbs)
2 teaspoons butter, melted 

Preheat oven to 375°.

Spray with cooking spray an 11 x 7-inch baking dish. If the broccoli florets are very large, cut them into bite-sized pieces. Arrange broccoli in an even layer therein. Set aside.

Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.

Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.

Rating: Worthy of a special occasion.

Yield: 10 servings (serving size: about 3/4 cup)

Nutritional Info: Fiber, 4.1g; Calories, 141 (31% from fat); Fat, 4.9g (sat 2.6g;mono 1.3g;poly 0.7g); Protein, 86g; Carbohydrate, 17.9g; Cholesterol, 15mg; Iron, 1mg; Sodium, 484mg; Calcium, 173mg. Weight Watchers Points: 2 points per 3/4 cup serving (computed by AG - 4 g fiber + 140 cal + 5 g fat = 2 points).


~Shared by Jim D., WA State

This Recipe is considered: 
Low Calorie 
Low Cholesterol 
Low Sodium 

Servings: 4 
Preparation Time: 5 min. 
Cooking Time: 5 min. 

1 Tbs. unsalted butter 
2 scallion, trimmed and chopped 
1 Lbs. cole slaw 
1/4 tsp. chili pepper flakes 
2 Tbs. cider vinegar

Cooking Directions: 
Heat butter in a heavy nonstick skillet over high heat. Saute scallions 1 minute. Stir in cabbage and chili pepper flakes and saute 2 minutes. Stir constantly until cabbage wilts. Add vinegar and saute another minute. Remove from heat and serve immediately.

Per Serving: calories 114, fat 5.8g, calories from fat 46%, protein 1.9g, cholesterol 16.8mg, dietary fiber 2.4g 

Spicy Turkey Burgers with Pickled Onions

~Shared by Treva, NC

Spicy Southwest flavors pair with sweet and tangy pickled red onions to create a standout turkey burger. (The pickled onions would also be great with this burger.) 

Servings: 4 servings - Total Time: 35 minutes
Low Calorie, Low Sat Fat, Heart Healthy, Healthy Weight, Diabetes Appropriate

1 cup red-wine vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 each small red onion , halved and very thinly sliced

1 pound 93%-lean ground turkey
2 tablespoons chopped fresh cilantro
1 & 1/2 teaspoons ground cumin
1/2 teaspoon ground chipotle pepper
1/2 teaspoon salt
1/8 teaspoon ground allspice
1 teaspoon canola oil
4 whole-wheat buns, split
8 teaspoons reduced-fat mayonnaise, divided

1: To prepare pickled onions:
Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.) Add onions and toss to coat.

2: To prepare burgers:
Preheat grill to high. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil.

3: Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Meanwhile, toast buns on the grill, if desired.

4: Drain the onions, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.

Nutrition: (Per serving): Calories - 309; Carbohydrates - 27; Fat - 12; Saturated Fat - 3; Monounsaturated Fat - 1; Protein - 26; Cholesterol - 65; Dietary Fiber - 4; Potassium - 149; Sodium - 738 Nutrition Bonus - Selenium (30 daily value), Iron (20 dv).

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Diabetic Choices


~Shared by Mary S., Nashville, TN

Yield: 4 servings


- 1/3 pound frozen corn kernels
- 1/3 cup red bell pepper, diced
- 1/3 cup yellow bell pepper, diced
- 2/3 cup cherry tomatoes, sliced into quarters
- 1/4 cup red onion, diced
- 1/2 small cucumber, peeled and diced
- 1/2 jalapeno pepper, seeded and minced
- 1 teaspoon garlic, minced
- 2 teaspoons fresh cilantro
- 1/3 teaspoon salt
- 1/3 teaspoon black pepper


In a medium pot, bring water to a boil. Add the corn kernels and cook for 5 minutes. Drain the water and allow the corn to cool.

Combine the corn and all the remaining ingredients into a bowl and mix well. Refrigerate for 1 hour before serving.

Nutritional Information Per Serving (1/2 cup):
Calories: 51, Fat: less than 1 g, Cholesterol: 0 mg,
Sodium: 199 mg, Carbohydrate: 12 mg, Dietary Fiber: 2 g,
Sugars: 2 g, Protein: 2 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable

Source: "Cooking with The Diabetic Chef"


~Shared by Mary S., Nashville, TN

Yield: 4 servings


- 1/2 cup all-purpose flour
- 1/2 cup fat-free milk
- 1 egg
- 2 egg whites
- 1 tablespoon margarine, melted
- 2 tablespoons sugar
- 1/4 teaspoon salt
- Vegetable cooking spray


Combine all ingredients, except cooking spray, in small bowl; beat until smooth (batter will be thin).

Spray 8-inch crepe pan or small skillet with cooking spray; heat over medium heat until hot. Pour scant 1/4 cup batter into pan, tilting to coat bottom evenly with batter.

Cook over medium heat until browned on the bottom, 2 to 3 minutes. Turn crepe and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 144, Fat: 4.3 g, Cholesterol: 53.6 mg,
Sodium: 238 mg, Protein: 6 g, Carbohydrate: 20 g
Diabetic Exchanges: 1-1/2 Bread, 1 Fat

Source: "1,001 Delicious Recipes for People with Diabetes"


~Shared by Mary S., Nashville, TN

Yield: 4 servings


- 1-1/2 pounds broccoli (generally about 1 large bundle). Peel the stems if necessary and slice into 1/2-inch slices. Cut the broccoli into florets.
- 6 cups water
- 2 cloves garlic, minced
- 3 scallions, minced
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon sesame seeds


In a large pot, boil the water and then add the broccoli. Boil 1 minute and turn off the heat.

Drain the broccoli, put broccoli into a bowl of cold water, and then drain again.

In a large bowl, combine the garlic, scallions, vinegar, sesame oil, and sesame seeds. Add the broccoli and toss well. Serve at room temperature.

Nutritional Information Per Serving (About 1/2 cup):
Calories: 69, Fat: 4 g, Cholesterol: 0 mg, Sodium: 31 mg,
Carbohydrate: 8 g, Dietary Fiber: 4 g, Sugars: 3 g, Protein: 4 g
Diabetic Exchanges: 2 Vegetable, 1/2 Fat

Source: "The Diabetes Food and Nutrition Bible"

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For Two


~Shared by Mary S., Nashville, TN

1 Tbsp. sesame dressing 
3 oz. raw chicken breast, no skin 
1 medium raw carrot, cut into coins 
1/4 cup raw spinach 
1 cup raw sweet red peppers, cut into lengthwise slices 
1 oz. peanuts, all types, oil-roasted, with salt 

Grill chicken, until done. While chicken is cooking, arrange vegetables on plate keeping separate. When chicken is done, slice and add to plate with vegetables, again, keeping separate. Keep dressing on the side.

Serves 2


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

3 cups frozen chopped broccoli
1 tablespoon olive oil
1/4 cup chopped onion
2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup grated white cheese
1/2 cup chopped mushrooms
1 tablespoon chopped parsley
1/2 teaspoon dried dill
7oz. can of shredded pink salmon
1/4 cup grated parmesan cheese

Preheat your oven to 350 degrees.

Steam broccoli until just tender.

Heat the olive oil in a large skillet and sauté the onion until soft and translucent.

Remove the onion using a slotted spoon.

Stir the flour into the remaining oil in the skillet, when the mixture bubbles add the milk and stir constantly to keep lumps from forming.

Add the cheese, mushrooms, parsley and dill, stir until the cheese has melted.

Add the salmon, steamed broccoli and onions.

Stir to mix then transfer to a lightly oiled 2 quart casserole dish.

Sprinkle the parmesan cheese over the top and bake uncovered for 35 minutes or until the parmesan is lightly browned.


~Submitted by Maggie, TX

8 Oreo cookies, crushed
2 Tbsp. butter or margarine, melted
1/2 cup hot brewed coffee
16 marshmallows
1/2 cup whipping cream
1 Tbsp. powdered sugar
1/2 tsp. vanilla

Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10 oz. custard cups; set aside. Place coffee and 8 marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and process until smooth. Cover and refrigerate in the blender container for 2 hours or until cold. Process again until smooth; transfer to a bowl. In another mixing bowl, beat whipping cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.

Yield: 2 servings

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Publisher's Choice


1 pound ground sausage
1 tablespoon butter
1/3 cup chopped onion
3/4 cup milk
One 3-ounce package cream cheese
3 eggs
1 cup shredded Cheddar cheese
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt (use less if the sausage is salty)
1/8 teaspoon pepper
One 9-inch deep-dish pie crust, partially baked and cooled

Preheat the oven to 375 degrees. In a heavy skillet over medium heat, crumble the sausage with a fork. Sauté the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Sauté’ the onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the Cheddar, the onion mixture, the Worcestershire, salt, and pepper. Mix thoroughly and pour this into the piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.

Yield: 6 Servings
Preparation time: 15 minutes
Cooking time: 30 minutes
Ease of preparation: Easy

Source: Paula Deen


I play around with recipes, substitute this for that (usually because I don't have a particular ingredient) but... don't. This is simple, elegant and delicious.

Makes 4 servings.

1 1/2 cups coarsely chopped cherry tomatoes (about 10 ounces)
1/2 cup pitted Kalamata olives, chopped
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
3/4 cup crumbled feta cheese (about 3 1/2 ounces)

4 large skinless boneless chicken breast halves (about 6 to 7 ounces each) 

Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper. 

Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve. 

Nutritional analysis per serving:
366.68 Calories (kcal), 50.8% Calories from Fat 50.8. 20.69 (g) Fat, 6.82 (g) Saturated Fat, 119.01 (mg) Cholesterol, 4.72 (g) Carbohydrates, 1.12 (g) Dietary Fiber, 2.71 (g) Total Sugars, 3.60 (g)

Source: Bon Appétit - June 2007


1 1/2 pounds lean ground beef 
salt & pepper -- to taste 
1 can green chiles -- chopped (4 oz) 
1 can sliced black olives -- (4 oz) 
4 ounces Cheddar cheese; shredded -- (1 cup) 
1 cup sour cream 
2/3 cup mayonnaise 
2 tablespoons grated onion 
2 cups Bisquick Baking Mix 
1/2 cup water 
2 to 3 tomatoes; thinly sliced 
3/4 cup green and/or red bell pepper -- chopped 

Heat the oven to 375 degrees F. 

Cook and stir the meat in a large skillet until brown. 

Drain off excess fat. 

Season the meat with the salt and pepper, and add black olives and green chiles; set aside. 

Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. 

Stir the baking mix and water together until a soft dough forms. 

With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. 

Layer the meat, tomato slices, and green pepper onto the dough. 

Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. 

Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. 

Cool 5 minutes and then cut into squares. I sometimes replace the seasonings with taco seasoning mix or add cumin and garlic powder to the meat mixture, and I usually add extra onion to brown with the meat.


Try making this salad during the summer and serving it with BBQ chicken. It is so simple to make.

6 cups shredded lettuce 
2 cups small early June peas 
1 medium red onion 
3 hard-boiled eggs, chopped 
6 slices crumbled fried bacon 
2 medium tomatoes, chopped 
1 cup mayonnaise 
salt and pepper 

1. Toss all ingredients together and enjoy.

2. If you're making this ahead of time, add the tomatoes at the last minute to avoid a watery salad.


A creamy filling of ricotta cheese and shrimp mixed with green peppers, celery, and green onions and folded into bite-sized phyllo triangles is always a popular party appetizer.

Prep Time: 40 Minutes
Cook Time: 25 Minutes
Ready In: 1 Hour 5 Minutes
Yields: 15 servings

3 tablespoons butter
1 tablespoon canola oil
1/3 cup chopped celery stalk
1/3 cup chopped green pepper
2/3 cup chopped green onions
2 dashes hot sauce, such as Tabasco 
1 teaspoon salt
2 tablespoons all-purpose flour
1 pound large shrimp - peeled, deveined and chopped
1/2 cup ricotta cheese
1/3 cup milk
1 (16 ounce) package frozen phyllo dough, thawed
1/2 cup butter

Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes. Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.

Preheat oven to 425 degrees F (220 degrees C).

Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm. Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches. Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.

Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.

Source: AllRecipes


8 oz Elbow macaroni
1/4 cup Black olives, sliced
1/4 cup Celery, thinly sliced
1/4 cup Red bell pepper, finely chopped*
1/4 cup Onion, chopped
1 tbl Fresh dill, minced*
1/2 cup Fat-free mayonnaise
1/4 cup Fat-free sour cream
1/8 tsp Ground black pepper
Salt, to taste

* shredded carrot may be substituted for the red bell pepper; chives for the dill . If using dried herbs, use 1/3 as much.

Cook the macaroni al dente according to package directions. Drain, rinse with cool water, and drain again.

Place the macaroni in a large bowl. Add the olives, celery, peppers or carrots, onion and chives or dill, and toss to mix.

Combine the mayonnaise, sour cream, mustard, pepper, and salt (if using) in a small bowl and whisk together to mix well.

Pour the dressing over the macaroni mixture and toss to mix well. Cover and chill for several hours before serving.

Yield: 8 Servings

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Information & Credits

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.

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