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The Seven Positive S's

~Shared by Mary H., Montreal, Canada
 
A positive outlook is positively important to our emotional and physical health.
 
1.  Stepping stones:  Break down your goals into manageable parts.  Handling a problem is a big job that can be overwhelming.  But doing just one little exercise or discipline every morning isn't such a big deal.  Yes, you need to have long-term objectives.  But take things one step at a time, and you'll get here just the same.
 
2.  Spiritual sustenance: Find your personal peace.  It takes more than oxygen, food and water to sustain us.  Hope, faith and joy are just as important to discover and nurture.  "Spiritual sustenance" can be found in family, friends, nature, religious community or your own inner self.
 
3.  Serenity: Let go of things that are beyond your control.  You may be familiar with the Serenity Prayer: "Grant me the serenity to accept the things I cannot change, the courage to change the things I can, and the wisdom to know the difference."  Perfection is impossible.  Letting go and moving on from your mistakes helps free you to stay in control of the things you can manage.
 
4.  Smile:  Have a good laugh.  Is laughter the best medicine?  Scientifically proven or not, many people believe that there truly is healing power in humor.  Everyone knows that sometimes, a good laugh is all it takes to get over the "overwhelm wall."
 
5.  Support is strength:  Seek out solace.  You must be amazed at how much stronger you become.  The care and comfort of people you can share with, people you love and people who love you, truly can make it easier to take care of yourself.
 
6.  Speak up:  Communicate!  Getting and sharing information is vital to understanding and managing your personal obstacle.  Find your personal comfort level regarding how much you wish to share with others.  Let people know what your personal limitations are or what you need from them to help you be successful.
 
7.  Success deserves celebrations:  Give yourself a hand!  Even the smallest successes are worthy of celebrating.  When things get tough, think of the productive things you do every day and how much you have already accomplished in life and celebrate them!
 
~Anonymous

Recipe For A Miracle

~Shared by Treva, NC

1 cup Tension
2 cups Stress
1 teaspoon of Guilt
2 heaping cups of Limited Time
3/4 tablespoon of Urgency
A dash of "No Other Choice"
3 heaping cups of Faith

Fold ingredients gently into a bowl. Mix vigorously and add a few tears. You'll sweat a little as you knead the dough. Pack it firmly between your hopes and dreams and form into a perfect little ball. Sprinkle it with a little faith (I recommend Hebrews 11), rolling the ball in the flour until fully covered.

Place it under a veil of belief and allow it to rise.

Put it in an oven that has been pre-set at the perfect temperature for the heat of trials and tribulations.

Allow it to brown under the warmth of God's love. Remove after due season and allow to cool in the confidence of His promise.

Garnish with your praises. Arrange neatly on a platter of thankfulness and serve to friends, families and, oh yes, strangers . . . invite them too!

Pass on the recipe to all who request it and let them know that with this recipe, they have the makings of a miracle!

~Author Unknown~

Sauce Made Simple
By Wolfgang Puck

~Shared by Jim D., WA

As I learned in my early days as an apprentice chef, one of the first tasks performed every morning in a top restaurant kitchen is filling huge stockpots with meaty bones, aromatic vegetables, herbs, and water. Gently simmered for hours, these yield flavorful stocks, which may then be boiled down to essences that become the foundations for classic sauces.

In other words, the few intensely flavored spoonfuls that surround the main-course meat or poultry you order at night may well result from eight hours or more of careful cooking.

Few home cooks have that kind of time to prepare a delicious sauce. Fortunately, there's another, much quicker way. The secret can be found in the easy kitchen techniques known as deglazing and reduction.

When you saute or pan-fry food, some of the juices usually turn brown and form a flavorful concentrated glaze on the bottom of the pan. Deglazing is the process of dissolving the glaze in a liquid -- usually a flavorful one such as wine, broth, or fruit juice -- by adding the liquid to the hot pan and bringing it to a boil as you stir and scrape the deposits with a wooden spoon or spatula.

Once the glaze has dissolved, reduction takes its turn. This consists of briskly boiling the deglazing liquid until a significant percentage of its water (and alcohol, in the case of wine) has evaporated, thickening the consistency and concentrating the flavor. Usually, you can tell when the sauce has reduced the desired amount by seeing if it's thick enough to coat the back of a spoon -- a sign that it will also coat the food with which you serve it.

As you'll see in the recipe I share with you here for sauteed pork chops, deglazing and reduction will yield a delicious sauce -- here, using orange juice as the deglazing liquid -- in a matter of minutes instead of hours.

When I first demonstrated this recipe on ABC's "Good Morning America," I finished the pan sauce in a classic French way, by swirling in a few tablespoons of softened butter to thicken and enrich it. In the version of the recipe here, however, I offer an alternative: stirring in a little bottled Chinese hoisin sauce, a thick sauce based on soybeans, vinegar, sugar, and garlic, which you can find in the Asian foods section of many supermarkets. It not only thickens and enriches the sauce but also makes the overall flavor more complex and intriguing.

Preparing the pork chops in this way gives you a delicious, beautiful main course in less than half an hour. And I promise not to reveal your secret if you decide to tell everyone the sauce took you hours to make!

SAUTEED BONELESS PORK CHOPS WITH ORANGE SAUCE

Serves 4

2 seedless oranges, rinsed and dried
3 tablespoons olive oil
4 boneless center-cut pork chops, each about 6 ounces
Salt
Freshly ground black pepper
1-1/2 cups orange juice
2 tablespoons organic chicken broth or water
2 tablespoons store-bought hoisin sauce
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives

With an orange zester or a swivel-bladed vegetable peeler, remove the bright orange zest from an orange, cutting it into very thin strips; transfer the zest to a small bowl and set aside. With a small, sharp knife, peel both oranges thickly enough to remove the membrane beneath the peel, exposing the fruit. Then, holding each orange over a bowl, cut between the membranes of each segment to remove the fruit, letting it drop into the bowl. Set the orange segments aside.

Heat a heavy-bottomed skillet large enough to hold the pork chops over high heat. Add the olive oil and swirl gently to coat the bottom of the skillet. When the oil is almost smoking hot, generously season the pork chops on both side with salt and pepper and add them to the skillet. Reduce the heat to medium-high and cook until the chops are nicely browned on both sides and just cooked through, 4 to 5 minutes per side. Remove the chops to a plate and cover with aluminum foil to keep warm.

Carefully pour off excess fat from the skillet. Carefully add the orange juice to the skillet and, over medium-high heat, stir and scrape with a wooden spoon to deglaze the pan deposits. Stir in the chicken broth or water and the hoisin sauce and continue simmering until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Stir in the reserved orange segments and zest.

Arrange the pork chops on individual heated serving plates. Spoon the sauce and orange segments over and around each chop. Garnish with parsley and chives and serve immediately.

Puns for an Educated Mind

~Shared by Pam, OH

The roundest knight at King Arthur's round table was Sir Cumference. He acquired his size from too much pi.

I thought I saw an eye doctor on an Alaskan  island, but it turned out to be an optical Aleutian ..
 
She was only a whiskey maker, but he loved her still.
 
A rubber band pistol was confiscated from algebra  class  because  it was a weapon of math disruption.
 
The butcher backed into the meat grinder and got a little behind in his work.
 
No matter how much you push the envelope, it'll still be stationery.
 
A dog gave birth to puppies near the road and was cited for littering.
 
A grenade thrown into a kitchen in France would result in Linoleum Blownapart.
 
Two silk worms had a race. They ended up in a tie.
       
Time flies like an arrow. Fruit flies like a banana.
 
A hole has been found in the nudist camp wall. The police are looking into it.
 
Atheism is a non-prophet organization.
   
Two hats were hanging on a hat rack in the hallway. One hat said  to the other,  'You stay here; I'll go on a head..'

I wondered why the baseball kept getting bigger. Then it hit me.
 
A sign on the lawn at a drug rehab center said: 'Keep off the Grass.'
 
A small boy swallowed some coins and was taken to a hospital.When his grandmother telephoned to ask how he was, a nurse said, 'No change yet.'
 
A chicken crossing the road is poultry in motion.
 
The short fortune-teller who escaped from prison was a small medium at large.
 
The man who survived mustard gas and pepper spray is now a seasoned veteran.
 
A backward poet writes inverse.
 
In democracy it's your vote that counts. In feudalism it's your count that votes.
 
When cannibbals ate a missionary, they got a taste of religion.


Teachers

These are actual comments made on students' report cards by teachers in the New York City public school system. All teachers were reprimanded (but, boy, are these funny!)

1. Since my last report, your child has reached rock bottom and has started to dig..

2. I would not allow this student to breed.

3. Your child has delusions of adequacy.

4. Your son is depriving a village somewhere of an idiot.

5.. Your son sets low personal standards and then consistently fails to achieve them.

6. The student has a 'full six-pack' but lacks the plastic thing to hold it all together.

7. This child has been working with glue too much.

8. When your daughter's IQ reaches 50, she should sell.

9. The gates are down, the lights are flashing, but the train isn't coming.

10. If this student were any more stupid, he'd have to be watered twice a week.

11. It's impossible to believe the sperm that created this child beat out 1,000,000 others.

12.. The wheel is turning but the hamster is definitely dead.


Cops

These are actual comments made by 16 Police Officers.

The comments were taken off actual police car videos around the country:

16. 'You know, stop lights don't come any redder than the one you just went through.'

15. 'Relax, the handcuffs are tight because they're new. They'll stretch after you wear them a while.'

14. 'If you take your hands off the car, I'll make your birth certificate a worthless document.'

13. 'If you run, you'll only go to jail tired.'

12. 'Can you run faster than 1200 feet per second? Because that's the speed of the bullet that'll be chasing you..'

11. 'You don't know how fast you were going? I guess that means I can write anything I want to on the ticket, huh?'

10. 'Yes, sir, you can talk to the shift supervisor, but I don't think it will help. Oh, did I mention that I'm the shift supervisor?'

9. 'Warning! You want a warning? O.K, I'm warning you not to do that again or I'll give you another ticket.

8. 'The answer to this last question will determine whether you are drunk or not. Was Mickey Mouse a cat or a dog?'

7. 'Fair? You want me to be fair? Listen, fair is a place where you go to ride on rides, eat cotton candy and corn dogs and step in monkey poop.'

6. 'Yeah, we have a quota. Two more tickets and my wife gets a toaster oven.'

5. 'In God we trust, all others we run through NCIC.'

4. 'How big were those 'two beers' you say you had?'

3. 'No sir, we don't have quotas anymore. We used to, but now we're allowed to write as many tickets as we can.'

2. 'I'm glad to hear that the Chief (of Police) is a personal friend of yours. So you know someone who can post your bail.'

AND THE WINNER IS...

1. 'You didn't think we give pretty women tickets? You're right, we don't.. Sign here.'

BAKED CHICKEN TORTILLAS

~Shared by Barb C., Chula Vista, CA

Serve a veggie packed chicken tortilla casserole that bakes for only 15 minutes. Add cheese at the end of baking so it has time to melt, but not brown.

Yield: 6 servings (serving size: 1 roll)

Ingredients

1  cup  bottled salsa, divided
1  (8-ounce) carton low-fat sour cream
6  (10-inch) flour tortillas
1 1/2  cups  chopped cooked chicken breast (about 3/4 pound)
1/3  cup  chopped tomato
1/3  cup  chopped green or red bell pepper
1/4  cup  chopped onion
Cooking spray
3/4  cup  (3 ounces) shredded reduced-fat cheddar cheese

Preparation

Preheat oven to 350°.

Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Nutritional Information

Calories: 379 (26% from fat)
Fat: 10.8g (sat 4.1g,mono 3.7g,poly 2.5g)
Protein: 28.7g
Carbohydrate: 38.9g
Fiber: 2.8g
Cholesterol: 64mg
Iron: 3mg
Sodium: 623mg
Calcium: 284mg

Source: LilBitsThisnThat-PSP@Yahoogroups.com


CRAB IMPERIAL

~Shared by Pat, Merritt Island, FL

4-6 servings

INGREDIENTS:
2 lbs crabmeat
1 green bell pepper, minced
2 pimentos, diced
1/3 tsp salt
1/2 tsp white pepper
1 Tbs dry mustard
3 Tbs mayonnaise
2 eggs beaten
3 Tbs sherry
Paprika

DIRECTIONS:
Combine all ingredients except the paprika and mix well.  Place in a baking dish and spread with additional mayonnaise.  Sprinkle with paprika.  Bake at 350F for 25 minutes or until heated and bubbly.


BUTTERNUT SQUASH AND PASTA

~Shared by Linda H., Rosharon, TX

1 small butternut squash (about a 1 1/2- pound squash)
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 medium cloves garlic, slivered
12 large fresh sage leaves, shredded, plus several whole leaves for garnish
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound pasta (penne or other tubular shape is perfect)
Freshly grated Parmesan cheese, to taste

Bring 4 quarts water to a boil for cooking pasta.

Cut squash in half lengthwise and use spoon to scrape out and discard seeds and stringy fibers. (If you are using a larger squash, discard half or reserve for other use.) Use a vegetable peeler or small knife to remove skin. Cut peeled squash into 1/2-inch cubes (you need 3 cups). Steam the squash until tender, but not mushy, about 10 to 12 minutes.

Heat the oil and 2 tablespoons of the butter in a large skillet. Add the garlic and sauté over medium heat until golden brown, about 4 minutes. The garlic should be richly colored but not dark brown or burned. Use a slotted spoon to lift the garlic slivers from the oil. Discard the garlic.

Add the steamed squash, shredded sage leaves, salt and pepper to the pan. Toss to coat the squash with the oil and butter. Cook, stirring occasionally, until squash is heated through, about 3 minutes. (Cook it until it just starts to lose its shape, but short of mushy.) Add salt and pepper to taste.

While preparing the sauce, cook and drain the pasta, making sure some water still clings to the noodles. Toss the hot pasta with the squash sauce and the remaining tablespoon of butter. Mix well and transfer portions to warm pasta bowls. Garnish with sage leaves, if desired. Serve with grated Parmesan.

Makes 4 servings.


STUFFED SPARERIB ROAST

~Shared by Jim D., WA

“Want a crackly-brown roast?” Then this is the recipe for you! A side of spareribs is stuffed with a mix of mashed sweet potatoes, breadcrumbs, onion, and eggs and then roasted until tender.

Ingredients:
1/3 cup finely chopped onions
6 Tbsp butter or margarine
1 cup dry crumbs
1 cup hot mashed potatoes
1 cup hot mashed sweet potatoes
1 tsp. Salt
1 tsp. Poultry seasoning
2 eggs
1/2 cup milk
3 1/2 pounds spareribs (2 equal sides)
 
Brown onion in butter or margarine. Combine crumbs, potatoes, salt and poultry seasoning.

Beat eggs; add with milk and onion, mix well.

Spread between spareribs. Place on rack in roasting pan.

Bake in moderate oven 350F for 2 hours or until tender.

Serves 4

Source: January 1942 McCall's Magazine


AZTEC PIE

~Shared by Ann S., Mims, FL

This rich casserole is reminiscent of that old Texas favorite, King Ranch casserole, but is made with pork instead of chicken. For variety, use the filling to make enchiladas instead of a casserole.
 
1 1/2 cup cooked and shredded pork butt
1/8 cup corn oil
1/2 cup diced onion
1 tablespoon minced garlic
5 poblano chiles, seeded and chopped
5 tomatillos, chopped
1 cup chicken stock
1 cup heavy cream
salt to taste
12 corn tortillas
1 1/2 cups mild Gouda cheese
1/2 cup chopped cilantro (for garnish)
1/2 cup sour cream (for garnish)
 
Remember that you will need to cook the pork before preparing the rest of the casserole.

Heat 2 tablespoons of the corn oil in a sauté pan over medium heat and cook the onions until soft. Add the garlic, poblano, and tomatillos and let them cook for about 10 minutes, stirring frequently, until the poblano is soft. Add the chicken stock and bring to a boil, then reduce heat to low and cook for 10 minutes. Add cream and cook for 5 more minutes.

Purée the poblano sauce in a blender until smooth, strain, and return to the pan. Season with salt and reduce some more if necessary. Sauce should coat the back of a spoon.

Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds. Drain on paper towels.

Preheat oven to 350 degrees. Place 6 tortillas on the bottom of a shallow baking or casserole dish (about 9 by 11 inches or 10 by 10 inches in size; shape does not matter). Cover the tortillas with half of the shredded pork, ladle on half the sauce, and sprinkle with half of the cheese. Repeat with a second layer. Cover and cook for 35 minutes, then uncover and lightly brown on top.

Cut into serving-size pieces and garnish with cilantro and a dollop of sour cream.

Serves 9 to 10.

Source: Texas Monthly


LIME TARTLETS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 (15 oz) pkg. refrigerated pie pastry
1 (8 oz) pkg. cream cheese softened
1 C. plain yogurt
3 T. confectioners' sugar
1 (10 oz) jar lime curd divided
Whipped cream and lime slices optional

Roll out each pastry on a lightly floured surface.  Using a 2/12" round cookie cutter, cut out 12 circles from each pastry.  Press rounds onto the bottoms and up the sides of greased miniature muffin cups.  Prick bottoms with a fork.

Bake at 450 for 8-10 minutes or until golden brown.  Cool for 5 minutes before removing from pans to wire rack. 

In a large bowl, beat the cream cheese, yogurt and confectioners' sugar until smooth.  Stir in 1/2 C. lime curd.  Spoon into tartlet shells; top with remaining lime curd.  Garnish with whipped cream and lime slices if desired.


CHOPS 'N' ROOTS

~Shared by Johnny, LA
 
2 T. all-purpose flour
1/4 t. salt
1/4 t. pepper
6 pork loin rib chops, cut 1" thick
2 T. cooking oil
2 (10-3/4 oz) cans of condensed cream of mushroom soup
3/4 cup water 1 cup sliced carrots
1 large onion, thinly sliced
2 (15 oz) cans sliced white potatoes(drained) or 3 medium potatoes, peeled, cooked and sliced
1 (4 oz) can sliced mushrooms (drained) or 1/2 cup sliced fresh mushrooms
1 large apple, cored and sliced (optional)
1/2 t. crushed dried basil
 
Combine flour, salt and pepper in shallow dish. Dip chops into flour mix to coat. Place dutch oven with 2 T. oil over 25 hot coals. Brown chops in hot oil. Meanwhile, combine soup with water and basil in medium bowl, set aside. Return chops to oven (if you took them out)

Layer carrots, onions, potatoes, and mushrooms over chops, top with apple Pour soup mixture over all and cover with lid

Place 20-25 hot coals on the lid and cook for 30-35 min. Rotate lid 1/3 turn and pot 1/3 turn every 10 minutes.

Makes 6 servings


CIABATTA

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

Makes 2 loaves or 8 buns

Sponge-
2/3 c warm water  
1/4 tsp sugar  
1 c flour  
1/2 tsp yeast  

Dough- 
3/4 c water 
1 tbsp olive oil 
1 1/2 tsp salt
2 c flour 
1/2 tsp yeast

Add sponge ingred to machine in order or as directed by manf. Select dough cycle. Let mix or 5-10 mins, scraping down sides of pan with spatula as needed. Shut machine off & leave sponge to develop in machine for 12 & up to 24 hrs. Add rem dough ingred as per manf directions. Select dough cycle. Scrape down sides of pan with rubber spatula during first mixing. If possible stop machine a few mins before cycle ends. (Some cycles end with a final kneading that would deflate air bubbles.) When cycle is finished, remove dough with well floured hands. Divide dough in half & place each hand on well floured or parchment lined baking sheet. Pull & stretch dough into rough oval shape about 12x4, rounding & tucking under edges. Dust generously with flour & allow to rise uncovered in warm place for 20 mins. Bake at 425, for about 30 mins until crust is golden brown. Cool on wire rack.

Ciabatta Buns- Prepare dough as directed above. Divide dough into 8 pcs & shape into smooth balls by pulling dough down & under. Dip smooth top into flour & place, floured side up, on floured or parchment lined baking sheet. Allow to rise covered about 45-60 mins until not quite doubled in bulk. Bake at 425 for 25 mins, spraying with water if desired, or until  buns sound hollow when tapped underneath.

Tip- When shaping the dough, handle it very gently so the air bubbles don’t break, & resist the temptation to add any more flour. The dough will be wet & sticky & will not form a ball. For a crisper crust, spray the loaves with water 2-3 times during baking. If baking 2 loaves at once, place on lower & middle racks & reverse & rotate baking sheets halfway thru baking time.


PARSLEY PEPPERCORN GROUND BEEF STEAKS

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

These taste great, even without the sauce! Good served with buttered sliced carrots. From Woman's Day magazine. The English and French both used lots of cream in their recipes. ~by Sharon123

30 min
12 min prep

Meat Mixture:
1 1/4 lbs ground beef round
1/2 teaspoon salt
3 garlic cloves, crushed
3/4 cup finely chopped parsley
2 teaspoons very coarsely cracked black peppercorns
1/4 teaspoon salt, preferably coarse

Cream Sauce:
1/3 cup beef broth or brandy
1/4 cup heavy cream
1/2 tablespoon butter
1 1/2 tablespoons chopped parsley

Mix meat mixture ingredients until well blended. Shape into four 1 1/4-inch thick patties. Press pepper into flat sides. Let stand 15 minutes. Lightly sprinkle salt over bottom of a large nonstick skillet. Place over medium high heat until hot. Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes. If not making the sauce, sprinkle with the parsley and serve. If servinig with sauce, remove patties to warm plates. Remove any excess fat in skillet, leaving brown (not burned;) bits. Add brandy or broth and cook and stir until reduced to about 2 tbls. Add cream and butter. Stir over high heat until reduced to 3 tbls. Spoon over meat. Sprinkle with remaining parsley. Enjoy!

Makes 4 servings.

Source: Recipezaar


BBQ MEATBALLS

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

1 1/2 lbs. hamburger
1 small onion, chopped
10 ginger snaps cookies

Mix hamburger, ginger snaps cookies and onion together and roll into small balls. Brown hamburger and place in slow cooker. Add sauce mixture.

Sauce:
2 jars Heinz chili sauce
1 (20 oz.) jar grape jelly
2 jars of water

Simmer slowly 1/2 hour.



MAKE-AHEAD CHICKEN BAKE

~Shared by Treva, NC
 
This crunchy, saucy hot dish is potluck-perfect! It’s so convenient because you can make the casserole the day before and bake it the day of the potluck. It’s good made with turkey, too.

SERVINGS 12
PREP 25 min.
COOK 30 min.
TOTAL 55 min.
 
5 cups cubed cooked chicken
2 cups chopped celery
5 hard-cooked eggs, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon pimientos, optional
1 teaspoon finely chopped onion
1 cup (4 ounces) shredded cheddar cheese
1 can (3 ounces) chow mein noodles
1/2 cup slivered almonds, toasted

In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly.
 
Nutrition Facts One serving: (1 cup) Calories: 365 Fat: 26 g Saturated Fat: 6 g Cholesterol: 158 mg Sodium: 449 mg Carbohydrate: 8 g Fiber: 1 g Protein: 24 g
 
Source: Taste of Home


HOBO BREAD

~Shared by Leasa, IA
 
2 C raisins
2 C hot water
4 t baking soda
2 C sugar
1/4 C veggie oil
4 C flour
 
Mix raisins, hot water and soda.  Let sit overnight or at least 4 hrs.  Add remaining ingredients and fill greased loaf pans half full.  Bake at 350° for 1 hour 10 mins.  Let cool on wire rack.

Makes 2 loaves.

Source: Courtesy of Frances Niemeier, the St. Paul Lutheran Church cookbook, 1981


BACON-POTATO CHOWDER

~Shared by Larry Holmes, Toronto, Canada

8 slices bacon, cut into 1/2 –inch pieces
1 cup chopped onions
2 cups chopped potatoes
1 cup water
1 teaspoon salt
1/8 teaspoon ground black pepper
1 can (10 1/2  ounces) condensed cream of chicken soup
1 cup sour cream
1 1/2  cups milk

In large saucepan over medium heat, cook bacon until browned.  Add onions, continued cooking until tender, about 3 minutes;  drain.  Add potatoes, water, salt and pepper.

Cook until potatoes are tender, about 15 minutes.  Reduce heat to low; stir in soup, sour cream and milk.   Cook, stirring occasionally, until heated through, about 5 minutes.

Makes about 6 servings.
 

VANILLA RICH CHIP CAKE
 
~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.
 
1 pkg. (18-1/4. oz.) yellow cake mix
1 pkg. (3-1/2 oz) instant vanilla pudding mix
1 cup sour cream
1/2 cup each vegetable oil and water
4 eggs
1 tbsp. pure vanilla extract
1 cup mini chocolate chips
Vanilla Butter Glaze (recipe follows)
 
Beat all ingredients except chips, in large bowl with mixer on low speed just to moisten.  Beat on medium speed 2 minutes.  Stir in chips.  Pour into greased and floured 12-cup Bundt pan.  Bake in 350 degree oven 50 minutes or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes.  Invert cake onto wire rack.  Cool completely.  Drizzle with Vanilla Butter Glaze or sprinkle with confectioners' sugar, if desired.
 
VANILLA BUTTER GLAZE
 
Mix 3 tbsp. butter, melted, 2-1/4 cups confectioners' sugar, 3 tbsp. water and 1-1/2 tsp pure vanilla extract until smooth.  Let stand 3 minutes or until thickened.

Makes 16 servings.


BISCUIT LASAGNA

~Shared by Linda H., Rosharon, TX

1 lb. ground beef
1/2 cup chopped onion
1 jar (32 oz) spaghetti sauce
1 tbsp parsley flakes
1 tsp. dried oregano leaves
3 cups Bisquick
1 cup creamed cottage cheese
1/4 cup grated Parmesan cheese
3/4 cup milk
1 tbsp parsley flakes
1 tsp dried basil leaves
1 cup shredded zucchini (about 1 small)
2 cups mozzarella cheese (8 oz)

Heat oven to 375 degrees.

Cook and stir ground beef and onion in 4 qt. saucepan over medium heat until beef is brown; drain. Stir in spaghetti sauce, 1 tbsp parsley and the oregano. Heat on medium high heat to boiling.  Stir occasionally. Keep warm over low heat.

Mix remaining ingredients except zucchini and mozzarella cheese until dough forms, beat 20 strokes. Spread half of the dough in ungreased rectangular pan, 13x9x2.

Sprinkle half of the zucchini over dough; spread half of the beef mixture over zucchini. Sprinkle with half of the mozzarella cheese. Drop remaining dough by heaping teaspoonfuls onto cheese. Repeat with remaining zucchini, beef mixture and cheese. Bake until biscuits are dark golden brown, about 35 minutes. Let stand 10 minutes before cutting.



WHITE BEAN SOUP WITH WINTER VEGETABLES

~Shared by Jim D., WA

Makes about 4 quarts, serving 10 to 12. 

If possible, use fresh dried beans in this soup. For a more authentic soup, place a small slice of lightly toasted Italian bread in the bottom of each bowl and ladle the soup over. To make this a vegetarian soup, omit the pancetta and add a 4-ounce piece of Parmesan rind to the pot along with the halved onion and unpeeled garlic in step 1.

Ingredients
6 ounces pancetta , one 1-inch-thick slice, cut into 1-inch cubes
1 pound dried cannellini beans , rinsed and picked over
1 large onion , unpeeled and halved pole to pole
4 medium cloves garlic , unpeeled
1 bay leaf
1 teaspoon table salt
1/4 cup extra-virgin olive oil plus extra for serving
2 small carrots , medium diced
2 ribs celery , medium diced
2 small leeks , white and light green parts, washed thoroughly, and sliced crosswise into 1/2-inch pieces
1 small onion , diced medium
3 medium cloves garlic , minced
4 ounces kale , stemmed, leaves cut into 1/2-inch strips (about 3 cups)
4 ounces escarole , stemmed, leaves cut into 1/2-inch strips (about 3 cups)
2 small boiling potatoes , medium diced
1 can (14 1/2 ounces) diced tomatoes , drained
1 sprig fresh rosemary

Instructions
1. In large, heavy-bottomed Dutch oven, cook pancetta over medium heat until just golden, 8 to 10 minutes. Add 12 cups water, beans, halved onion, unpeeled garlic, bay leaf, and 1 teaspoon salt; bring to boil over medium-high heat. Cover pot partially; reduce heat to low, and simmer, stirring occasionally, until beans are almost tender, 1 to 1 1/4 hours. Remove beans from heat, cover, and let stand until beans are tender, about 30 minutes. Drain beans, reserving cooking liquid; discard pancetta, onion, garlic, and bay leaf. Spread beans in even layer on baking sheet and cool.

2. While beans are cooling, heat oil in now-empty Dutch oven over medium heat until shimmering; add carrots, celery, leeks, and diced onion and cook, stirring occasionally, until softened but not browned, about 7 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Add enough water to reserved bean cooking liquid to equal 9 cups, add to pot with kale and escarole. Increase heat to medium-high and bring to boil; cover, reduce heat to low, and simmer 30 minutes. Add potatoes and tomatoes; cover and cook until potatoes are tender, about 20 minutes. Add cooled beans; increase heat to medium-high and bring to simmer. Submerge rosemary sprig in liquid; cover and let stand off heat 15 to 20 minutes. Discard rosemary, and season to taste with salt and pepper. Ladle soup into individual bowls, drizzle each bowl with extra-virgin olive oil, and serve.

Source: Cook's Illustrated, Published January 1, 2001.



GREEN TEA POACHED CHICKEN WITH GREEN TEA RICE

~Shared by Ann S., Mims, FL

Prep: 15 minutes
Total: 1 hour 25 minutes
Serves 6.

Cold cucumber adds a refreshing crunch to this Asian-inspired dish. Brown rice soaks up the green tea, giving it a delicate, earthy taste.

Ingredients

7 cups water
1/2 cup loose green tea leaves
1 medium onion, roughly chopped
2 cloves garlic, smashed
1 stalk lemongrass, quartered and smashed
1 2-inch piece peeled ginger, coarsely chopped
1 dried Thai chile
2 bone-in skinless chicken breasts, 1 pound total
2 cups short-grain brown rice
2 tablespoons olive oil
Coarse salt and freshly ground pepper
Lemon wedge, sliced scallions, and cucumber spears, for serving
   
Directions

1. Bring water to a near boil, pour over tea, and let steep 1 minute. Strain tea into a medium pot. Add onion, garlic, lemongrass, ginger, and chile; let cool slightly, then add chicken. Bring up to a simmer over medium heat, reduce heat, and gently simmer until the chicken is cooked through and a thermometer inserted into the thickest part reads 160 degrees, about 7 minutes. Remove chicken from poaching liquid; strain liquid, discarding solids.

2. Place 4 cups of strained liquid in a medium pot. Add rice, olive oil, 1 teaspoon of salt, and black pepper. Bring to a boil, cover, and reduce to a simmer. Cook until all liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand 10 minutes.

3. While rice is cooking, remove chicken from bone and shred into large pieces. Keep chicken in remaining poaching liquid and reheat just before serving. Season with 3/4 teaspoon of salt, and black pepper. Serve rice with chicken moistened with some of the reserved liquid. Top with sliced scallions, cold cucumber spears, and a squeeze of lemon.
 
Source: Martha Stewart Living


PEANUTTY CANDY BARS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 C. quick cooking oats
1 C. packed brown sugar
2/3 C. butter melted
1/2 C. plus 2/3 C. peanut butter divided
1/2 C. light corn syrup
1 t. vanilla extract
1 (11 oz) pkg. butterscotch chips
1 C. semisweet chocolate chips (6 oz)
1 C. salted peantus chopped

In a large bowl combine the oats, brown sugar, butter, 1/2 C. peanut butter, corn syrup and vanilla.  Press into a greased 9x13 baking dish.  Bake at 375 for 12-14 minutes or until mixture is bubbly around the edges.

In a microwave safe bowl melt butterscotch and chocolate chips; stir until smooth.  Stir in peanuts and remaining peanut butter; spread over the oat mixture.  Refrigerate for at least 1 hour before cutting.


CAMPFIRE VENISON CHILI

~Shared by Johnny, LA

You will need a 4 or 5 quart cast iron Dutch oven. I suggest a Lodge 4 quart camp Dutch oven #10CO2 or 5 quart Dutch oven #8DO2.
 
Here's what else you'll need:
2 to 3 lbs ground venison or low-fat beef
2 tbsps cooking oil
1 large onion, chopped
1 bell pepper, chopped
1 cup celery, chopped
3 to 5 cups water Start with 3, add as needed
1 15 oz can of Ranch Style or Chili Style beans w/juice
2 8 oz cans tomato sauce
1 10 oz can diced Rotel® tomatoes or tomatoes w/green chilies
3 to 5 tbsps chili powder
3 tbsps red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp salt

Put oil in Dutch oven and place the oven low over fire for high heat. When oven and oil are hot, place meat, onion, bell pepper, and celery in pot and stir until meat is brown.
 
When meat is brown, as you see in this photo, add remaining ingredients. For convenience, have remaining ingredients pre-mixed in a large bowl.
 
In fact, if you intend to cook this chili at camp, leave out the water and mix the remaining ingredients in an empty 1/2 gallon milk jug at home. When you get ready to cook, pull the jug from an ice chest, dump it in the Dutch oven, then add water.
 
After adding remaining ingredients, leave pot over high heat until mixture boils. Boil mixture for 5 minutes, then raise or move pot over low heat and simmer for at least 1 hour.
 
If you like, let it simmer for 3 or 4 or even 5 hours. There is nothing like sitting around a campfire and watching a pot of something delicious slowly simmering over the fire. The cook can relax because every minute or so someone will walk over to the pot and start stirring whatever is inside it.
 
I used a 4 quart camp Dutch oven. Notice that the recipe filled it to the brim. Some of it dripped into the fire, but who cares? If you use a 5 quart Dutch oven, you can add another can of Ranch Style or Chili Style beans.
 
I started my fire around noon, browned the meat around 2 pm, and around 7 pm, my sister and I ate some mighty fine chili.
 
Use a 5 quart Dutch oven and you can prepare this recipe in your kitchen.


STRAWBERRY YOGURT COOLER

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

2 rosehip tea bags
2 cups boiling water
2 cups plain lowfat yogurt
3 tablespoons honey
1 cup sliced strawberries

Steep the tea bags in a small teapot or bowl for 10 minutes, covered. Remove tea bags. Place the yogurt, berries, and honey in a blender. Blend until smooth. Add the tea to the yogurt mixture, and blend until smooth. Serve over ice.


TOMATO-GARLIC PRAWNS

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

A spicy Thai-style dish with complex flavors that goes well with steamed or fried rice. I concocted this recipe after purchasing and preparing an off-the-shelf packet of ready-made tomato-garlic sauce in Malaysia. ~by GT in SA

20 min
10 min prep
Serves 4

750 g prawns, shelled and deveined, tails on
2 teaspoons flour (for thickening)
water
3 tablespoons oil, your preference (to saute prawns)

Sauce:
1 tablespoon soy sauce
2 tablespoons tomato paste
1 teaspoon minced garlic or garlic paste
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons honey

Heat oil in skillet until very hot but not smoking. Meanwhile, mix ingredients for sauce. Saute prawns in hot oil until they turn white/pink but are not completely cooked (approximately 3 minutes). Turn heat down, add sauce, cover and simmer for 2 more minutes. Mix flour with a small amount of water, add to sauce and cook until sauce has thickened (approximately 1 minute). Serve with sides of your choice.

Source: Recipezaar


RASPBERRY COGNAC CREAM PARFAIT

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

8 ounces cream cheese, softened
1/8 teaspoon salt
4 egg yolks
1/2 cup sugar substitute
2 Tablespoons cognac
2 Tablespoons sour cream
1 pint raspberries or 16 ounces frozen raspberries, defrosted
 
TO PREPARE:
With a mixer or food processor, combine cream cheese and salt until smooth. Add egg yolks, 1 at a time, blending after each until mixture is smooth and creamy. Add sugar, cognac and sour cream and beat until thick and creamy.  Store in refrigerator until serving time. To serve, place raspberries in parfait glasses until glasses are 1/4 filled. Top with cream sauce.  Layer raspberries and cream sauce until glasses are full.

Note: Other fruit may be substituted. 
 
Yield:  4 servings


PEAR-ADISE BUTTER

~Shared by Treva, NC

Vanilla and rosemary accent this thick, smooth butter that positively shouts “pears” throughout. Spread some on ordinary bread and you'll have a fruity feast.
 
4 cups pear juice
4 pounds pears, peeled and cut into 1-inch pieces
1/4 teaspoon salt
1 vanilla bean (3 inches), split in half lengthwise
3 fresh rosemary sprigs (4 inches)
1 teaspoon white balsamic vinegar
 
In a large saucepan, bring pear juice to a boil; cook for 30 minutes or until reduced to 1 cup. Stir in pears and salt; return to a boil. Reduce heat; cover and cook for 15-20 minutes or until pears are tender. Cool slightly.

Transfer pear mixture to a food processor; cover and process until smooth. Return to the pan; add vanilla bean. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 65-75 minutes or until thickened, stirring occasionally.

Remove from the heat. Discard vanilla bean. Stir in rosemary and vinegar; cover and let stand for 30 minutes.

Discard rosemary. Cool to room temperature. Cover and refrigerate for at least 4 hours before serving.

Yield: 2 cups.
 
Nutrition Facts
One serving: 2 tablespoons Calories: 92 Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 40 mg Carbohydrate: 24 g Fiber: 4 g Protein: 1 g
 

MINCEMEAT COOKIES WITH COFFEE ICING

~Shared by Marty B., Tell City, IN

(Posted in the QT)

3 c. all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup shortening
1 1/2 c. granulated sugar
3 large eggs
1 1/3 c. prepared mincemeat
1 1-lb box confectioner's sugar
3 tbs cold brewed coffee
1/2 c. butter or margarine, melted

Heat the oven to 375°. Line 2 large cookie sheets with parchment paper.

For dough, sift together flour, baking soda and salt in a medium bowl; set aside. Beat shortening and granulated sugar in a large mixer bowl on medium-high speed 2 minutes, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Reduce speed to low and gradually add flour mixture just until combined. Stir in mincemeat until well mixed.

Drop by tablespoons on prepared cookie sheets. (I use a cookie scoop) Bake 10-12 minutes, until golden brown Cool on the cookie sheets one minute. Transfer to wire racks and cool completely.

Icing: Beat together confectioner's sugar, coffee, and melted butter in a large mixer bowl on medium speed, until smooth. Spreas frosting on the top of each cooled cookie.

One jar of mincemeat will make two batches of cookies.


LEMON ASPARAGUS WITH TOASTED SESAME SEEDS

~Shared by Luanne, FL

2  Tbsps.  Butter
1 1/2  Lbs.  Asparagus, trimmed and washed
1  Tbsp.  Lemon juice
3  Tbsps.  Sesame seeds, toasted
Salt
Ground pepper

TO PREPARE:

Blanch asparagus. Toast sesame seeds in a small nonstick saucepan over medium heat, shaking the pan until the seeds are golden brown.

TO COOK:

Heat butter in a large skillet. Add asparagas; sauté until tender, about 2 minutes. Add lemon juice and sesame seeds; season with salt and pepper. Serve immediately.

Source:  MasterCook.com


"I'LL NEVER MAKE PUMPKIN PIE AGAIN" SQUARES
 
~Shared by Mary H., Montreal, Canada
 
1 - 28-oz. can pure pumpkin
1 - 13-oz. can evaporated milk
3 eggs
1 cup sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice (or 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1 teaspoon cinnnamon, 1/8 teaspoon cloves)
1 box Duncan Hines yellow cake mix
1 cup butter, melted
1 cup pecans or walnuts, chopped
 
Mix the pumpkin, evaporated milk, eggs, sugar, salt and spices together and beat well.  Pour mixture into an ungreased 9" x 13" pan.  Cover with dry cake mix.  Drizzle melted butter over the top until completely covered - you may have to use a little more butter.  Sprinkle with chopped nuts.  Bake at 350 degrees F. for 50 minutes, until a knife inserted in center comes out clean.  Chill after cooling, and serve with whipped cream.

Source: "Gifts from the Heart - Simple Ways to Make Your Family's Christmas More Meaningful" by Virginia Brucker


SOUTHWESTERN CHICKEN LASAGNA

~Shared by Linda H., Rosharon, TX

Serves 4

GLUTEN FREE - GREAT FLAVOR

8-10 uncooked DeBoles Rice Lasagna
1 lb coarsely grounded chicken
1 egg or egg substitute
2 cups low fat ricotta or cottage cheese
1 cup reduced fat cheddar or Monterey jack cheese
2 cups cooked beans (kidney or pinto), mashed
½ cup water
1 teaspoon cumin
½ teaspoon garlic powder
1 cup prepared picante sauce, divided in two
1 small can chopped green chilis
2 cups crushed stewed tomatoes 

Mix egg and both cheeses in bowl.

Sauté chicken in skillet until cooked. Add coarsely mashed beans, water, cumin, garlic powder, ½ cup picante sauce and chilis.

In separate bowl mix tomatoes and remaining ½ cup picante sauce.

In 9”x 13” pan layer as follows: tomato sauce, noodles, chicken/ bean mixture, cheese mixture, then repeat.

Cover and bake at 350° F for 1 hour or until done.

Note from LCH: Use 2 Step Green Chili Sauce in place of tomatoes and Picante sauce for St. Patrick’s Day

Could also add corn and use black beans.

Source: http://www.deboles.com/recipes/index.php


BLACKEYE PEAS: NEW YEAR 2010

~Shared by Jim D., WA

1 (16-oz) package frozen Pictsweet black-eyed peas
4 slices bacon
1 cup chopped onion
1 or 2 garlic cloves, minced
1 (10-oz) can Ro-tel tomatoes (diced tomatoes with green chilies)
1-1/2 cups water
Salt and fresh ground black pepper to your taste

In a large saucepan with lid, fry bacon until crisp. In the bacon and bacon drippings, add chopped onion and garlic and then saute until tender about 3 minutes. Add tomatoes, water, salt, pepper and black eyed peas. Bring to a boil and then reduce heat to a simmer. Cover with lid and simmer about 50 to 60 minutes, stirring occasionally until peas are tender.

Source: Wanda, The Happy Cookers



GUACO-TACOS

~Shared by Ann S., Mims, FL

Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 20 Minutes
Servings: 6

Ingredients

1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry
2 roma tomatoes, quartered
1 onion, chopped, divided
1 clove garlic, coarsely chopped
1/4 cup fresh cilantro
1/2 jalapeno pepper
salt and pepper to taste
4 avocados, halved with pits removed
12 (6 inch) whole wheat tortillas
1 (15 ounce) can kidney beans, rinsed and drained
2 cups torn romaine lettuce

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).

2. Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree.

3. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.

4. Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.

Cook's Note:
Substitute black beans for the kidney beans, if you prefer.

Nutritional Information
Amount Per Serving  Calories: 309, Total Fat: 20.2g, Cholesterol: 0mg

Source: AllRecipes,com


HONEY BAKED CHICKEN BREASTS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 boneless skinless chicken breasts
1/3 to 1/2 C butter or margarine, melted
1/3 C honey
2 T mustard (spicy brown is good)
1/4 tsp salt

Place breasts in baking pan. In a bowl, mix remaining ingredients together and spread over breasts.

Bake at 350° for 1 hr, basting every 15 minutes


CHERRY ALMOND COBBLER

~Shared by Johnny, LA
 
1 cup packaged biscuit mix
2 T. sugar
3-4 T. water
2 T. cold margarine or butter, shredded
2 (16 oz) cans pitted red tart cherries 3/4 cup sugar
3 T. cornstarch
1/2 cup toasted slivered almonds
1 T. margarine or butter (optional)
Coarse sugar
 
Combine pkg biscuit mix with 2 T. sugar, stir in 2 T. cold shredded margarine until coated with flour. Add enough water to form dough, Knead on lightly floured surface 20 seconds, roll into 10 inch circle Cut in 3/4 inch wide strips, cut strips diagonally into 2 inch long strips. Set aside

Drain cherries, reserve juice. If necessary add water to make 1-1/2 cups. Combine 3/4 cup sugar and cornstarch in dutch oven, stir in reserved juice.

Arrange about 12 hot coals around dutch oven. Cook and stir cornstarch mixture until it comes to a boil. Stir in cherries, almonds and 1 T. margarine. Return to boiling. Place pastry strips randomly atop filling. Sprinkle with coarse sugar. Add coals around edge if necessary. Place 20 hot coals on lid. Cook 25-30 minutes or until pastry is golden brown.

Cool 5 minutes before serving

Serves 6-8


MINT AND LEMON ICED TEA

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

3 cups of boiling water
4 black tea bags
2 fresh mint sprigs
1 cup granulated sugar
1/4 cup lemon juice
5 cups cold water
Fresh mint and sliced lemon for garnish

Use the boiling water to brew the black tea with the mint sprigs for 5 minutes. Strain or remove tea bags and mint. Add sugar and lemon juice, stirring until sugar dissolves. Stir in cold water. Serve over ice, garnish with fresh sprigs of mint and a slice of lemon. Makes 8 servings.


ELSWET'S CHICKEN/SHRIMP SCAMPI

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

This recipe is really two recipes in one. It's also one of the best around for shrimp scampi that works just as well with chicken! This is a favorite in our house. Maybe it will become a favorite in your house, too. ~by Pagan

30 min
15 min prep
Serves 4 -6

1 lb raw shrimp, peeled and deveined or chicken breast, cubed
2/3 cup dry white wine
1/4 cup light olive oil
1/2 cup butter
2 tablespoons margarine
3 tablespoons minced garlic
1/4 teaspoon paprika
1/2 tablespoon parsley flakes
1/8 teaspoon white pepper
1/8 teaspoon ground cayenne pepper or red pepper
1/2 teaspoon lemon juice
1/16 teaspoon ground celery seed
1/2 cup grated parmesan cheese, to top

Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil. Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp. Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook! If using this recipe with chicken, cook approximatey 8-12 minutes, until the chicken bits are cooked throughout.

Spoon shrimp/chicken into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese.

Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!.

Serve this as is, with home made Italian bread, or over a bed of tri-colored pasta, Elswet's Crab Dressing, or Elswet's Jasmine Rice (check web site for recipes).

Source: Recipezaar


PEAR SALAD WITH GORGONZOLA

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

Serves 4 -6
 
1 bunch watercress 
1 head Bibb lettuce
2 pears, peeled and sliced
1/4 lb. Gorgonzola (I used Stilton)
1/4 cup pine nuts
 
Creamy vinaigrette
 
Rinse, drain and dry watercress and lettuce.  Tear into bit-size pieces. Mix and arrange on plates.
 
Arrange pear slices over greens, crumble Gorgonzola over pears and sprinkle with pine nuts.  Serve with creamy vinaigrette.
 
Creamy Vinaigrette
2 egg yolks
2 tsp. Dijon-style mustard
1 clove garlic, minced
1/2 tsp. minced fresh coriander
1/4 cup red wine vinegar
Salt and pepper
1 cup olive oil
 
Whip egg yolks until frothy. Beat in all other ingredients except oil. Whip in oil little by little.



COOKIES & CREME PUDDING POPS

~Shared by Treva, NC
 
Easy Recipe for kids to make and eat!

Prep Time:
10 min
Total Time:
5 hr 10 min
Makes: 9 servings

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
2 cups  milk
6 OREO Cookies
1/2 cup  thawed COOL WHIP Whipped Topping
 
BEAT pudding mix and milk in large bowl with whisk 2 min.

PLACE cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies.
 
ADD cookies and Cool Whip to pudding; stir just until blended.
 
SPOON into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

How to Remove Frozen Pops from Cups:
Place bottom of each cup in bowl of warm water for 15 sec. Press firmly onto bottom of cup to release pop. (Do not twist or pull pop stick.)

Substitute:
Prepare using 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding.


SOUTH LOUISIANA SPINACH-OYSTER DIP

~Shared by Larry J., Spring Hill, TN

Scoop into something tasty.
 
INGREDIENTS:

2 (10 ounce) packages frozen chopped spinach
1/4 cup melted butter
2 Tablespoons flour
1 (6 ounce) roll Jalapeno cheese spread
1 pint fresh oysters, drained
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup reserved spinach juice
Black and cayenne peppers, to taste
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
Melba rounds

TO PREPARE:

Cook and drain spinach, reserving one-half cup spinach juice.  Melt butter.  Add flour to butter and blend.  Cut cheese into chunks and oysters into small pieces with scisors.  Add all ingredients to butter and flour mixture and mix together.  Pour into chafing dish and serve with melba rounds.

Servings:  20

Source: "Atlanta Cooknotes" by The Junior League of Atlanta


STRAWBERRY BREAD

~Shared by Rita K., Niceville, FL

3 cups flour
2 ½ cups sugar
2 tbsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 ¼ cups vegetable oil
4 eggs, beaten
1 tsp. lemon extract
1 tsp. vanilla extract
2 (10 oz.) packages frozen strawberries, thawed
1 ¼ cups chopped nuts

Mix the flour, sugar, cinnamon, baking soda and salt in a bowl.  Add the oil and eggs and mix well.  Stir in the lemon and vanilla extracts, strawberries and nuts.  Pour into 2 loaf pans. 

Bake at 350 degrees for 1 ¼ hours or until a wooden pick inserted in the center comes out clean.  Remove to a wire rack to cool. 


BRUNSWICK  STEW
 
~Shared by Pam, Swanton, OH

This chicken stew is best served over homemade cornbread.

3 to 3 1/2 pound chicken
2 cups water
salt & pepper to taste
paprika to taste
2 cans (16 ounces) stewed tomatoes
1 can (17 ounces) whole, kernel corn, undrained
1 can (16 ounces) undrained lima beans
1 (or 2) potatoes, diced
1 chopped onion (size depends on your taste for onion)
2 Tablespoons corn starch
1/2 cup cold water

Put 2 cups water in kettle and add chicken (I put the chicken in whole), cover, and bring to a boil, then reduce heat and simmer until the chicken is cooked, about an hour.

Skim fat from the broth.  Remove chicken from kettle and set aside to cool.

After it's cooled, bone chicken (it's better than chewing around the bones, trust us).  Add paprika, tomatoes, corn (with liquid), beans (with liquid), potato, and onion. (Sometimes I add cooked bacon, too, about 1/4 pound.)  Heat to boiling, reduce heat, cover and simmer until the potatoes are done, about an hour.

Mix the cornstarch with 1/2 cup cold water and stir into stew.  Heat until it boils, stirring constantly, then boil for one minute or until stew thickens a bit, and it's done.

We make cornbread by following the recipe on the cornmeal box and it adds just the right flavoring to make this recipe scrumptious enough for even Elizabeth to eat.  Pete would rather substitute peas for the lima beans, which is OK with us.  We often add a can of peas and limas and corn and green beans; whatever we happen to have.  Experiment and see what you can do.

CORNBREAD

This is from the Quaker Corn Meal Box.

1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional-I don't add it)
1 cup skim milk
1/4 cup vegetable oil  (Crisco is my choice)
1 beaten egg (or 2 egg whites.  I use 1 whole egg)

Heat oven to 4000 F.   Grease an 8 or 9 inch baking pan.  Combine dry ingredients.  Stir in milk, oil and egg, mixing just until dry ingredients are moistened.  Pour batter into prepared pan.  Bake 20 to 25 minutes or until light golden brown and a wooden pick inserted near the center comes out clean.

Serve warm.

Source: From Pam and Bill's family cookbook

CROCKPOT BEEF STEW

~Shared by Jim D., WA

This is a great time for some comfort food. Beef stew is a great warming food for January.  This is low in calories and fat, and making it in a crockpot makes it so easy.  If you don't own a crockpot, put all ingredients in a large heavy pot and simmer covered about 2 ½ hours.  Add additional water as needed.

Ingredients:
1 pound beef stew meat — cubed, 1?
8 teaspoons McCormick Beef Stew seasoning — (1/2 package)*
15 ounces green beans, fresh or frozen
15 ounces canned black beans (1 can)
15 ounces peas, fresh or frozen
15 ounces corn, fresh or frozen
1 medium onion, diced
2 large carrots sliced
3 cups water
Garnish with fresh chives

* If you can not find McCormick Beef Stew seasoning use another brand of seasoning or use your own favorite spices i.e.: salt, pepper, garlic powder, or onion soup mix

Directions:
Put in a crock pot and simmer all day (about 8 hours or so).

You just can't get any easier that that!

Makes 8 servings. Each serving:

345 calories, 20 grams protein, 35 grams carbohydrates, 15 grams fat, 8 grams fiber


PORK AND TOFU STIR-FRY

~Shared by Mary S., Nashville, TN

Yield: 5 servings

INGREDIENTS

-  1/2 pound lean pork boneless loin or leg
-  1 teaspoon cornstarch
-  1 teaspoon low-sodium soy sauce
-  1 cup Chinese pea pods (about 3-1/2 ounces)
-  2 teaspoons vegetable oil
-  1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger
-  1 clove garlic, finely chopped
-  1 cup sliced fresh mushrooms (about 3 ounces)
-  1/4 cup sliced green onions (with tops)
-  2 teaspoons oyster sauce
-  1 teaspoon low-sodium soy sauce
-  5 ounces firm tofu, cut into 1/2-inch cubes

DIRECTIONS

Trim fat from pork loin. Cut pork into 2x1x1/8-inch slices. (For ease in cutting, partially freeze pork about 1-1/2 hours.)

Toss pork, cornstarch and 1 teaspoon soy sauce in medium glass or plastic bowl. Cover and refrigerate 20 minutes.

Heat 1 inch water to boiling in 1-1/2- quart saucepan. Add pea pods. Cover and boil 1 minute; drain. Immediately rinse with cold water; drain.

Heat oil in 10-inch nonstick skillet or wok over high heat. Add pork mixture, gingerroot and garlic; stir-fry about
3 minutes or until pork is no longer pink. Add mushrooms and onions, stir-fry 2 minutes longer. Add remaining ingredients; stir-fry until heated through and mixed thoroughly.

Nutritional Information Per Serving: Calories: 165; Fat: 5 grams; Carbohydrates: 7 grams; Protein: 15 grams; Sodium: 130 mg; Cholesterol: 35 mg.
Exchanges: 2 Low-Fat Meat; 1-1/2 Vegetables

Source: The Family Circle's All-time Favorite Recipes


MUSHROOM-BEEF STROGANOFF

~Shared by Ann S., Mims, FL

Yield: 4 servings

INGREDIENTS

-  8 ounces beef top round, trimmed of fat
-  3 teaspoons extra-virgin olive oil, divided
-  1 large onion, finely chopped
-  3 cloves garlic, minced
-  1 tablespoon all-purpose flour
-  2 teaspoons paprika
-  1 (14 ounce) can reduced-sodium beef broth
-  2 teaspoons Dijon mustard
-  2 red bell peppers, sliced
-  1 pound button mushrooms, sliced (about 6 cups)
-  1/4 teaspoon salt, or to taste
-  Freshly ground pepper to taste
-  1/4 cup reduced-fat sour cream
-  2 tablespoons chopped fresh parsley

DIRECTIONS

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook, turning from time to time, until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika; cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven.

Bake the stroganoff until the beef is very tender, 1 to 1-1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff; stir to combine. Season with salt and pepper and garnish with parsley.

Nutritional Information Per Serving (3/4 cup each): Calories: 196, Fat: 8 g, Cholesterol: 38 mg, Carbohydrate: 15 g, Protein: 19 g, Fiber: 4 g, Sodium: 260 mg
Diabetic Exchanges: 2 Vegetable, 2-1/2 Lean Meat

Source: The Eating Well Diabetes Cookbook



MAKEOVER CORN PUDDING

~Shared by Treva, NC
 
SERVINGS 12
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 50 min.
TOTAL 65 min.
 
INGREDIENTS
1/3 cup all-purpose flour
2 tablespoons sugar
1 cup fat-free milk
3/4 cup egg substitute
1 tablespoon butter, melted
1 teaspoon salt
8 cups frozen corn, thawed
1 can (14-3/4 ounces) cream-style corn
1 cup (4 ounces) shredded sharp cheddar cheese

DIRECTIONS In a large bowl, combine flour and sugar. Whisk in the milk, egg substitute, butter and salt. Stir in the corn, cream-style corn and cheese. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 50-55 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.
 
Nutrition Facts One serving: 1 piece Calories: 197 Fat: 5 g Saturated Fat: 3 g Cholesterol: 13 mg Sodium: 403 mg Carbohydrate: 35 g Fiber: 3 g Protein: 8 g
Diabetic Exch: 2 starch, 1 fat.

Source: Healthy Cooking

CHICKEN AND BROCCOLI STIR-FRY

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  2 teaspoons olive or canola oil
-  4 (3 ounces) boneless, skinless chicken breast, halves, cut into thin strips
-  2 cloves garlic, minced
-  3 cups chopped broccoli florets
-  1 medium red bell pepper, cored, seeded and cut into 2-1/2 inch pieces
-  2 teaspoons cornstarch
-  1/2 teaspoon ground ginger
-  1/2 cup low-salt chicken broth
-  3 tablespoons Lea & Perrins White Wine Worcestershire Sauce

DIRECTIONS

Heat oil in a large skillet over medium heat. Add chicken and garlic. Cook, stirring, for 3 to 5 minutes or until chicken is no longer pink. Reduce heat. Remove chicken to a plate and cover to keep warm.

Add broccoli and bell pepper to the same skillet; cover and cook for 3 to 5 minutes or until vegetables are crisp-tender.

Meanwhile, in a small bowl, combine cornstarch, ginger, chicken broth, and Worcestershire sauce, and blend well. Return chicken to skillet. Add cornstarch mixture. Bring to a boil, stirring constantly, about 5 minutes, until bubbly and thickened.

Nutritional Information Per Serving (1 cup):
Glycemic Index: (trace), Glycemic Load (trace), Calories: 189,
Protein: 29 g, Carbohydrate: 5 g, Dietary Fiber: 2 g,
Fat: 4 g, Cholesterol: 68 mg, Sodium: 210 mg
Diabetic Exchanges: 4 Lean Meat, 1 Fat

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


ZUCCHINI-ONION FRITTATA

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  2 cups fat-free egg substitute
-  1/4 cup grated Parmesan cheese
-  1 tablespoon extra virgin olive oil
-  2 medium zucchini squashes, thinly sliced
-  1 medium yellow onion, thinly sliced
-  1 teaspoon crushed garlic
-  1/4 teaspoon salt
-  1/4 teaspoon ground black pepper

DIRECTIONS

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs and Parmesan cheese and set aside.

Coat the bottom and sides of a large, nonstick, oven-proof skillet with cooking spray and add the olive oil. Add the zucchini, onions, garlic, salt, and pepper and saute over medium-high heat for several minutes, until tender. Spread the mixture evenly over the bottom of the skillet.

Pour the egg mixture over the vegetables. Cook without stirring for 3 minutes, until the bottom of the frittata is just set.

Place the frittata in the oven and bake uncovered for 12 to 15 minutes or until the eggs are set but not dry. Loosen the edges of the frittata and invert it onto a plate. Cut the frittata into 4 wedges and serve hot.

Nutritional Information Per Serving (1/4 of recipe): Calories: 139, Carbohydrate: 7 g, Cholesterol: 5 mg, Fat: 5.4 g, Saturated Fat: 1.7 g, Fiber: 1.4 g, Protein: 16 g, Sodium: 514 mg, Calcium: 142 mg
Diabetic Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat

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


CURRIED SHRIMP

~Shared by Mary S., Nashville, TN

Yield: 5 servings

INGREDIENTS

-  1 small onion, chopped
-  2 cups cooked shrimp
-  1 teaspoon curry powder
-  10-3/4 ounce can 98% fat-free lower-sodium cream of mushroom soup
-  1 cup fat-free sour cream

DIRECTIONS

Combine all ingredients except sour cream in slow cooker. Cover. Cook on Low 4-6 hours.

Ten minutes before serving, stir in sour cream. Serve over brown rice or puff pastry (not included in nutritional information).

Nutritional Information Per Serving (1/5 of recipe): Calories: 130, Fat: 2 g, Cholesterol: 92 mg, Sodium: 390, Carbohydrate: 15 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 12 g
Diabetic Exchanges: 2 Starch/Bread, 1 Lean Meat

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


CHICKEN WITH SUN-DRIED TOMATOES

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  4 boneless skinless chicken breast halves (about 1 pound total), trimmed of cartilage and fat
-  1/4 teaspoon salt (optional)
-  1/4 teaspoon freshly ground pepper
-  1 tablespoon canola oil
-  1 large shallot, minced
-  2/3 cup low-sodium, low-fat chicken broth
-  1/2 cup dry white wine
-  1/8 teaspoon marjoram
-  1/4 cup chopped sun-dried tomatoes, rehydrated in small bowl water

DIRECTIONS

Cut each chicken breast half into 6 equal parts. Sprinkle with salt and pepper.

Sauté chicken in oil over moderate heat, turning, until the chicken is just opaque throughout, 4-5 minutes.

Remove chicken with a slotted spoon. Add shallot to the skillet and sauté, stirring until softened, about 1 minute. Add broth, wine (much of the alcohol will evaporate, leaving only the flavor), marjoram, and tomatoes.

Bring to a boil over moderate heat and cook, uncovered, for 5 minutes, stirring occasionally.

Return the chicken to the skillet. Simmer, gently spooning the sauce over the chicken, until heated through. Simmer until sauce is reduced by half.

Nutritional Information Per Serving (1/4 of recipe): Calories: 177, Fat: 5 g, Cholesterol: 64 mg, Sodium: 155 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 27 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat

Source: Magic Menus for People with Diabetes by American Diabetes Association


TUNA STEAKS WITH SWEET-AND-SOUR TOMATO-BASIL RELISH

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  2 teaspoons olive oil
-  1 teaspoon minced garlic
-  1 teaspoon lemon juice
-  1/2 teaspoon dried basil leaves
-  1/2 teaspoon dried thyme leaves
-  4 tuna steaks (about 4 ounces each)
-  Salt and pepper, to taste
-  Sweet-and-Sour Tomato-Basil Relish (recipe follows)

DIRECTIONS

Combine olive oil, garlic, lemon juice, and herbs in small bowl.

Broil fish 5 inches from heat source 10 minutes; turn. Brush with oil mixture; sprinkle lightly with salt and pepper. Broil until fish is tender and flakes with a fork, 6 to 10 minutes. Serve with Sweet-and-Sour Tomato-Basil Relish.

Sweet-and-Sour Tomato-Basil Relish

Yield: Makes about 1 cup

INGREDIENTS

-  2 tablespoons tomato paste
-  1-1/2 tablespoons red wine vinegar
-  1/2 tablespoon water
-  1/2 tablespoons sugar
-  1 tablespoon olive oil
-  1/4 teaspoon dried basil leaves
-  1/4 teaspoon dried thyme leaves
-  Olive oil cooking spray
-  1 large tomato, seeded, cubed

DIRECTIONS

Whisk tomato paste, vinegar, and water in small bowl until smooth. Whisk in sugar, olive oil, and herbs. Reserve.

Just before fish is cooked, spray small skillet with cooking spray; heat pan over medium-high heat. Add tomato and stir briefly until seared. Stir into reserved tomato paste mixture.

Nutritional Information Per Serving (1/4 of recipe): Calories: 182, Fat: 4.6 g, Saturated Fat: 0.7 g, Cholesterol: 49.4 g, Sodium: 108 mg, Protein: 26.2 g, Carbohydrate: 8.4 g
Diabetic Exchanges: 1 Vegetable, 3 Meat

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


TEX-MEX CORNBREAD

~Shared by Mary S., Nashville, TN

Yield: 9 servings

INGREDIENTS

-  1 cup yellow cornmeal
-  3/4 cup all-purpose or unbleached white flour
-  2 tablespoons sugar
-  2 teaspoons baking powder
-  1/8 teaspoon salt
-  2 tablespoons softened butter or regular margarine
-  3/4 cup low-fat (1%) milk
-  1 large egg white
-  1/3 cup medium chunky salsa

DIRECTIONS

Preheat the oven to 400 degrees F. Coat an 8-inch square baking pan with nonstick spray.

In a medium bowl, combine the cornmeal, flour, sugar, baking powder, and salt.

Cut in the butter with a pastry cutter or two forks until well combined. Add the milk, egg white, and salsa, and stir in with a few swift strokes.

Transfer the batter to the prepared pan, and spread it out to the edges of the pan using the back of a large spoon. Bake for 17 to 21 minutes or until the cornbread is lightly browned and a toothpick inserted in the center comes out clean.

Serve warm. Store leftover cornbread tightly wrapped at room temperature.

Nutritional Information Per Serving (1 square): Calories: 148, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 31 mg, Sodium: 180 mg, Carbohydrate: 25 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 4 g
Diabetic Exchanges: 1-1/2 Starch, 1/2 Saturated Fat

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


ROASTED BABY CARROTS

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  1-1/2 cup orange juice
-  1 pound baby carrots
-  1 tablespoon olive oil
-  1/4 teaspoon salt
-  1/8 teaspoon white pepper

DIRECTIONS

Preheat the oven to 400 degrees F. Bring the orange juice to a boil in a pan, then reduce the heat to a simmer. Allow the liquid to reduce by one-fourth. Remove from the heat and allow it to cool.

Combine the remaining ingredients in a baking dish and mix well. Bake for 20 minutes, then stir the carrots to brown the other side. Bake for another 20 minutes. Serve with the reduced orange juice as a sauce.

Nutritional Information Per Serving (About 1/2 cup): Calories: 112, Fat: 4 g, Cholesterol: 0 mg, Sodium: 622 mg, Carbohydrate: 18 g, Protein: 2 g
Diabetic Exchanges: 1/2 Fruit, 2 Vegetable, 1 Fat

Source: Cooking with the Diabetic Chef by Chris Smith and the ADA


RASPBERRY CRUNCH

~Shared by Mary S., Nashville, TN

Yield: 48 cookies

INGREDIENTS

-  1/2 cup fresh raspberries, crushed
-  1 cup margarine
-  1 cup sugar substitute
-  2 teaspoons vanilla extract
-  2 egg yolks
-  2-1/2 cups sifted flour
-  1 cup chopped pecans

DIRECTIONS

Place the raspberries in a blender. Blend at low speed until raspberries are crushed but not liquid. Place the margarine, sugar substitute, vanilla and egg yolks in a bowl.

Beat at high speed until light and fluffy. Gradually stir in the flour as you continue to beat. When completely blended, shape into a ball and place in a plastic bag or plastic wrap. Put in the refrigerator and leave for 4 hours.

Preheat oven to 300 degrees F. Remove the dough from the refrigerator. Shape the dough into 1" balls. Place the balls on a cookie sheet 1-1/2" apart. Using a wooden spoon, make an indentation in the center of each cookie.

Fill each cookie with 1 teaspoon of fresh, crushed raspberries. Sprinkle pecans over each cookie after filling it with raspberries. Bake the cookies for 20 minutes. Remove to cooling racks.

Nutritional Information Per Serving (1 cookie): Calories: 55.9; Carbohydrate: 5.24 g; Cholesterol: 8.88 mg; Fat: 3.45 g; Fiber: .339 g; Protein: 1.06 g; Sodium: 20 mg
Diabetic Exchanges: 1/3 Bread/Starch, 1 Fat

Source: The Diabetic Dessert Cookbook by Coleen Howard

TOMATO STRIP SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 tomato, peeled, seeded and cut into strips
1/4 cup fresh or frozen peas, parboiled
2 tablespoons fresh green chili strips
1/2 teaspoon lemon juice
1/2 teaspoon minced fresh cilantro
Lettuce leaves

Directions

In a bowl, toss tomato strips, peas, chili strips, lemon juice and cilantro. Cover and chill. Serve on a bed of lettuce.

Yield: 1 serving.


BEEF STROGANOFF HAMBURGER DINNER

~Shared by Maggie, TX

This is a great recipe that I found on The Food Network by Emril. Beef Stroganoff with a hint of spice. Suggestion- if sauce is coming out too thin, just add corn starch near the end.

30 min; 10 min prep
Serves 2

1/2 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon Essense creole seasoning, recipe follows
1 tablespoon olive oil
1/4 cup chopped yellow onion
1 cup sliced white button mushrooms
1 teaspoon chopped garlic
1/4 lb wide egg noodles, uncooked
2 cups beef broth
1/4 cup sour cream
grated white cheddar cheese, for garnish
chopped parsley, for garnish

Essense Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Season the beef with the salt, pepper, and Essence. In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes. Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.

Source: Recipezaar


GAZPACHO SANDWICH

~Shared by Maggie, TX

Makes: 2 servings
Prep: 20 minutes
Chill: 4 hours

Ingredients

1/2  of an 8-ounce loaf baguette-style French bread
3/4  cup yellow or red cherry tomatoes and/or grape tomatoes
2  ounces fresh mozzarella cheese, cubed
1/4  cup coarsely chopped cucumber
2  thin slices red onion, separated into rings
1  tablespoon snipped fresh mint
1  tablespoon red wine vinegar
1  teaspoon olive oil
1/4  teaspoon salt
1/8  teaspoon white pepper
1/2  cup fresh basil leaves

Directions

1. Cut the French bread in half crosswise. Cut a thin horizontal slice from the top of each portion; set aside. Using a paring knife, carefully remove bread from the center of each portion, leaving a 1/4-inch shell. Reserve the center pieces of bread for another use.

2. Quarter cherry tomatoes; halve grape tomatoes. In a medium bowl combine the tomatoes, mozzarella cheese, cucumber, onion, mint, vinegar, oil, salt, and white pepper. Line bottoms of bread shells with basil leaves. Fill with tomato mixture. Replace bread tops. Wrap each sandwich in plastic wrap and chill for at least 4 hours or overnight.

Nutrition Facts
Calories 284,
Total Fat (g) 10,
Saturated Fat (g) 4,
Cholesterol (mg) 22,
Sodium (mg) 748,
Carbohydrate (g) 36,
Total Sugar (g) 5,
Fiber (g) 3,
Protein (g) 12,
Vitamin A (DV%) 0,
Vitamin C (DV%) 31,
Calcium (DV%) 22,
Iron (DV%) 15,
Starch (d.e.) 2,
Vegetables (d.e.) 1,
High-fat Meat (d.e.) 1
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens magazine


BACON-WRAPPED MEATBALLS

~Shared by Maggie, TX

1/2 lb. ground beef
1/4 cup cold water
2 tsp. instant minced onion
1/2 tsp. salt
1/4 tsp. seasoned pepper
4 slices bacon, cut in half crosswise

Combine first 5 ingredients, mixing well; shape into 8 meatballs. Roll bacon pieces around meatballs, and secure with toothpicks. Saute over medium heat until bacon is crisp and brown; drain off fat. If meatballs are not done, cover and simmer an additional 5 to 7 minutes.

Yield: 2 servings.

Source: Southern Living 1979 Annual Recipes


ROASTED VEGETABLE AND GRILLED GRUYERE SANDWICH

~Shared by Maggie, TX

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 2

This sandwich makes my daughter, Angela, a very happy camper. You may toss in a few slices of leftover chicken, beef, or turkey to please the meat eaters in your house.

Ingredients:
1 small red bell pepper, cored and sliced into
1/4-inch strips
1 small zucchini, sliced lengthwise into 1/4-inch strips
1/2 small onion, peeled and sliced
2 tablespoons low-fat Italian-style salad dressing
2 ounces Gruyere or Swiss cheese, thinly sliced
4 pieces Roman Meal Bread
Nonstick spray

Directions:
1. Preheat oven to 400 degrees F. Foil-line one baking sheet.

2. Place bell pepper, zucchini, onion and salad dressing in medium bowl; toss lightly. Spread vegetables on baking sheet.

3. Bake 12 minutes or until tender. Remove from oven.

4. Layer cheese and roasted vegetables between slices of bread creating 2 sandwiches.

5. Heat medium skillet; spray with nonstick cooking spray. Cook on each side for about 2 to 3 minutes or until golden brown and cheese is melted.

LEMON-BLACKBERRY MUFFINS WITH LEMON GLAZE

This one is a lemon-lover's delight from one of my favorite food blogs, Noble Pig.

For the muffins:
2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 cup packed brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1-1/4 cups buttermilk
1/3 cup vegetable oil
1 Tablespoon lemon zest
1 teaspoon vanilla extract
3/4 cup frozen blackberries, thawed (or fresh)
Coarse sugar

For the glaze:
2/3 cup powdered sugar
2 Tablespoons lemon juice
Zest of one lemon

In a large bowl, flour, oats, brown sugar, baking powder, baking soda and salt.  Set aside.

In another bowl, combine eggs, buttermilk, vegetable oil, lemon zest and vanilla.  Mix well.  Pour wet ingredients into the dry, mix slightly until combined.  Fold in blackberries.

Spoon batter into paper lined muffin cups.  If you want blackberries on top, add a few extra to each muffin cup.  Sprinkle with coarse sugar.  Place in a 375 degree oven for 20-22 minutes or until a toothpick inserted into the middle comes out clean.  Remove from the baking pan immediately and place on a wire rack.

While the muffins are baking, make the lemon glaze.  In a small bowl mix together powdered sugar, lemon juice and lemon zest.  Pour all over the tops of cooled muffins.  The glaze will meld into the muffin and you can add more coarse sugar if you choose.

Source: Noble Pig


CHICKEN ALMONDINE

3 cups diced, cooked chicken breast
1 can cream of chicken (or cream of celery) soup
2 T. fresh lemon juice
1 cup sliced almonds
3/4 c. chopped green pepper (optional)
1 cup Hellman’s mayo
1 onion chopped fine
1 c. grated cheese
1 1/2 c. crushed potato chips  

Combine all ingredients except cheese and chips; put in 2 qt. pyrex dish; top with cheese and chips. Bake 350* for 35 minutes.

*Can add 1 can drained french cut green beans OR 1 can drained asparagus. ENJOY!!

Serves 8-10

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition


CAMPBELL'S POLYNESIAN PORK CHOPS

Tropical flavors bring the South Pacific home for dinner with this speedy skillet supper.

Serves: 4
Prep. time: 5 minutes
Cooking time: 15 minutes

4 boneless pork chops, 3/4" thick
1 tsp. garlic powder
1 tbsp. vegetable oil
1 medium onion, chopped
1 can Campbell's® Condensed Golden Mushroom Soup
1 can (8 oz.) pineapple chunks
1/4 cup water
3 tbsp. soy sauce
1 tbsp. honey
2 cups cooked instant white rice
Sliced green onions

SEASON chops with garlic powder.

HEAT oil in skillet. Add chops and cook until browned. Add onion, soup, pineapple with juice, water, soy and honey. Heat to a boil. Cook over low heat 10 min. or until done.

SERVE with rice and garnish with green onions.


PAVLOVA

My kids sampled Pavlova for the first time during our a2z Great Northwestern Escape in 2008 when we gathered at Cheers in Vancouver, BC. Our pal, Uncle Bill Anatooskin, arranged for a fabulous buffet and Pavlova was one of the desserts. I found a Pavlova recipe I can prepare easily and thought I'd share it with you here.

4 egg whites at room temperature
1 cup (250 ml) sugar
1 tsp. (5 ml) white vinegar
1 tsp. (5 ml) vanilla extract
1 cup (250 ml) heavy cream, whipped
Sliced fruit (kiwis, strawberries, bananas) for garnish

Beat the egg whites, sugar, vinegar, and vanilla together until very stiff, about 12 to 15 minutes. Place the mixture on a baking sheet lined with lightly oiled wax paper or aluminum foil, forming it into a slight mound. Bake in a preheated 300F (150C) oven for 40 minutes. Cool on a wire rack and place the meringue on a serving platter. Immediately before serving spread with the whipped cream and decorate with sliced fruit.

Note: Individual servings may be made by making individual meringues (this is what we do).

Serves 6 to 8.


PANDL'S IN BAYSIDE CHICKEN IN BASIL CREAM SAUCE OVER PENNE PASTA

This was a feature at Pandl's in Bayside, WI.

1 quart chicken stock
4 tablespoons chopped fresh basil
1/2 teaspoon white pepper
2 cups whipping cream
1 cup (2 sticks) melted butter
1 cup flour
2 tablespoons vegetable oil
24 ounces boneless, skinless diced chicken breasts
1 cup finely sliced green onions (use some white, but mostly green section)
1 pound sliced fresh mushrooms
1 red bell pepper, seeded and cored, julienne cut
2 pounds cooked penne pasta

Make sauce by mixing stock, basil, pepper and cream in medium saucepan. Bring to boil. In another saucepan over low to medium heat, combine butter and flour and cook until smooth. Add to stock mixture and stir to combine. To make chicken: Preheat oil in sauté pan over medium to high heat. Add chicken, onions, mushrooms and peppers; sauté 6 to 8 minutes or until chicken is cooked through. Add pasta and basil cream sauce and serve.

Makes about 6 servings.


STRAWBERRY-PRETZEL SALAD

2 cups coarsely ground unsalted pretzels
1/4 cup Splenda Brown Sugar Blend
1/2 cup melted butter
8 oz cream cheese
3/4 cup Splenda
1 small tub sugar-free whipped topping
2 small boxes sugar-free strawberry gelatin
2 cups hot water
2 pkgs (10-oz each) sugar-free frozen strawberries

Preheat oven to 350 degrees.

Mix pretzels, brown sugar blend, and butter; press into the bottom of a 9 x 13-inch pan. Bake 8 minutes. Allow crust to cool.

Blend cream cheese with Splenda; beat. Fold whipped topping into cream cheese mixture; spread over crust. Dissolve gelatin in hot water; add frozen berries. When gelatin begins to thicken, pour over the cream cheese mixture. Refrigerate until serving time.

Note: Graham crackers may be substituted for the pretzels.


BROCCOLI, CRAB & CHEDDAR QUICHE

1 (9-inch) unbaked pie shell
1 cup chopped fresh broccoli
1 (4 1/4 to 6 ounce) can crabmeat, drained, rinsed and patted dry
1 cup (4 ounces) shredded sharp Cheddar cheese
3 eggs
1 cup heavy (whipping) cream
1/4 teaspoon salt
1/4 teaspoon white pepper

Preheat oven to 350 degrees F.

Prick unbaked pie shell with fork; bake 7 minutes. Remove pie shell from oven; place broccoli and crabmeat evenly in bottom of pie shell. Cover broccoli and crabmeat with cheese.

In small bowl, beat eggs well; stir in cream, salt and pepper. Pour egg mixture slowly into center of pie shell so mixture spreads evenly. Bake at 350 degrees F for 35 to 45 minutes or until golden brown.

Cut into wedges to serve.

Makes 6 servings.


RED BEANS AND RICE

This came from Guy's Gumbo Shack in Fairhope, AL. It was featured on Food Network. I have a pot of this on the stove right now and can hardly wait for dinner!

Prep Time: 10 min
Inactive Prep Time: hr min
Cook Time: 35 min
Level: Easy
Serves: 6 to 8 servings

2 tablespoons butter
2 cups diced green pepper
2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon salt
2 tablespoons oregano
2 tablespoons black pepper
2 tablespoons sugar
2 tablespoons dried basil
1 tablespoon dried thyme
2 bay leaves
1/4 cup red wine vinegar
1 to 2 pounds smoked sausage (we use Conecuh Sausage) (I used 2 lbs)
6 (14-ounce) cans dark red kidney beans (I cooked 2 lbs of red beans and saved some of the cooking liquid)
Cooked white rice, for serving

In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice.

Source: Food Network


FRIED ASPARAGUS WITH CREOLE MUSTARD SAUCE

Paula has done it again. This is really tasty. I make a triple batch of the Creole Mustard Sauce using an envelope of ranch dressing mix. The sauce is great for chicken strips, french fries, and other dippers. It keeps well sealed and refrigerated.

Serves: 12 to 15 servings

Ingredients

* 1 pound fresh asparagus
* 1 cup all-purpose flour
* 1 cup whole buttermilk
* 1 large egg
* 1 tablespoon hot sauce
* 1 1/2 cups self-rising cornmeal mix
* 1 tablespoon Cajun seasoning
* Peanut oil, for frying
* Creole Mustard Sauce, recipe follows

Directions

Snap off tough ends of asparagus. Rinse asparagus with water, and leave damp. Place flour in a resealable plastic bag; add asparagus, seal and shake to coat.

In a shallow dish, whisk together buttermilk, egg and hot sauce. In another shallow dish, combine cornmeal mix and Cajun seasoning. Dip asparagus in buttermilk mixture; dredge in cornmeal mixture.

In a large Dutch oven, pour oil to a depth of 2-inches. Heat oil over medium heat; about 360 degrees F.

Fry asparagus in batches for 4 to 5 minutes or until golden brown. Drain on paper towels. Serve with Creole Mustard Sauce.

Creole Mustard Sauce:
* 1/4 teaspoon Creole seasoning (I used Tony Chachere's)
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 3 tablespoons Creole mustard (I used Zatarain's)
* 2 teaspoons dry ranch dressing mix
* 1 teaspoon lemon juice
* 3 teaspoons hot sauce
* 2/3 cup sour cream
* Salt

In a small bowl, combine all ingredients. Cover and chill.

Yield: 1 cup

Source: Paula Deen


CRAB-PASTA SALAD

12 ounces medium pasta shells
Salt
1/2 pound imitation crab meat, broken into pieces
1 cup mayonnaise
1/2 cup buttermilk
4 green onions, thinly sliced
1/4 cup EACH red and green pepper
2 stalks celery chopped
1 lemon, juiced
1 teaspoon chopped shallot
1/2 teaspoon chopped garlic
1/2 teaspoon seasoned salt
2 tablespoons chopped parsley
Salt and Pepper to taste

Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes. Rinse, drain and set aside.

Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, peppers, celery, lemon juice, shallot, garlic, seasoned salt, parsley and pepper to taste. Add the pasta shells and mix again. Cover and chill overnight.

Makes 6 servings


GREEN PORK CHILI

This fab recipe is courtesy Bobby Flay. He cooks this in the oven but I do it on the stove top, simmering after a rolling boil. Just as good, too! You just have to watch it to make sure it doesn't burn or become too dry. Just add more stock or broth. I serve mine garnished with more chopped cilantro leaves and sour cream.

Serves: 6 servings

Ingredients

2 red onions, chopped
1 pound tomatillos, husked, rinsed, and halved
3 jalapenos, stemmed, seeded and halved
2 garlic cloves
4 tablespoons canola oil
2 pounds boneless pork shoulder, cut into 1-inch cubes
5 cups chicken stock
1 cup chopped fresh cilantro leaves (see my note)
Salt
Pepper
10 flour tortillas, warmed

Directions

Preheat the oven to 400 degrees F.

In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.

Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.

While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. (see my note) Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.

Note: I only used about 1/2 cup cilantro and added 2 4-oz cans green chilis and no water.


CHEESY SOUR CREAM HERB CHICKEN

1 1/2 cups dry herb-seasoned stuffing
1/2 cup shredded Parmesan cheese
1/4 cup (1/2 stick) melted butter
1/2 cup sour cream
4 boneless, skinless chicken breasts

Preheat oven to 375 degrees. In a bowl, combine stuffing, cheese and butter. Stir well to combine and moisten, breaking up any large stuffing pieces. Transfer to a plate or pie pan.

Lightly spread sour cream over chicken and coat with stuffing mixture, pressing well to adhere. Place on a lightly oiled, foil-lined 13-by-9- inch baking sheet. Put any extra mixture on top of chicken. Bake for 20 to 25 minutes, or until the coating is crisp and the chicken is cooked through.


MARY'S ARTICHOKES

2 (6-oz.) jars marinated artichokes
1 small onion, chopped fine
1 clove garlic, minced
2 eggs
1/4 cup fine bread crumbs
1/8 tsp. salt
1/8 tsp. pepper Tabasco to taste
1/4 tsp. oregano
1/2 lb. sharp Cheddar cheese, grated
2 Tbs. parsley

Drain marinade from 1 jar of artichokes into a frying pan. Chop artichokes. To liquid add onion and garlic, and saute. Beat eggs in bowl; add bread crumbs and seasonings. Stir in cheese, parsley, artichokes and sauteed mixture. Turn into greased 7x11-inch baking dish and bake at 325 for 30 minutes. Let stand 5 minutes after baking and cut into small squares. May be wrapped in foil and frozen at this point for later use. To serve when frozen, thaw and reheat in foil 15 minutes at 325.

Source: Pass the Plate Best of the Best from North Carolina - Select Recipes from North Carolina's Favorite Cookbooks