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"The Constitution is not an instrument for the government to restrain the people, it is an instrument for the people to restrain the government -- lest it come to dominate our lives and interests."
~ Patrick Henry

BEST POEM IN THE WORLD

~Shared by Rusty, Leesburg, FL

I was shocked, confused, bewildered
As I entered Heaven's door,
Not by the beauty of it all,
Nor the lights or its decor.

But it was the folks in Heaven
Who made me sputter and gasp--
The thieves, the liars, the sinners,
The alcoholics and the trash.

There stood the kid from seventh grade
Who swiped my lunch money twice.
Next to him was my old neighbor
Who never said anything nice.

Herb, who I always thought
Was rotting away in hell,
Was sitting pretty on cloud nine,
Looking incredibly well.

I nudged Jesus, 'What's the deal?
I would love to hear Your take.
How'd all these sinners get up here?
God must've made a mistake.

'And why is everyone so quiet,
So somber - give me a clue.'
'Hush, child,' He said, 'they're all in shock.
No one thought they'd be seeing you.'

JUDGE NOT!!

Remember...  Just going to church doesn't make you a Christian any
more than standing in your garage makes you a car.

Every saint has a PAST...
Every sinner has a FUTURE!
Now it's your turn...

Share this poem.

COFFEE FILTERS

~Shared by Cherie S., WA

Coffee filters .... Who knew!   And you can buy 1,000 at the Dollar Tree for almost nothing even the large ones.

1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.

2. Clean windows, mirrors, and chrome...  Coffee filters are lint-free so they'll leave windows sparkling.

3.  Protect China by separating your good dishes with a coffee filter between each dish.

4.  Filter broken cork from wine.  If you break the cork when opening a wine bottle, filter the wine through a coffee filter.

5.  Protect a cast-iron skillet.  Place a coffee filter in the skillet to absorb moisture and prevent rust.

6.  Apply shoe polish.  Ball up a lint-free coffee filter.

7.  Recycle frying oil.  After frying, strain oil through a sieve lined with a coffee filter.

8.  Weigh chopped foods.  Place chopped ingredients in a coffee filter on a kitchen scale..

9..  Hold tacos.  Coffee filters make convenient wrappers for messy foods.

10.  Stop the soil from leaking out of a plant pot.  Line a plant pot with a coffee filter to prevent the soil from going through the drainage holes.

11.  Prevent a Popsicle from dripping.  Poke one or two holes as needed in a coffee filter.

12.  Do you think we used expensive strips to wax eyebrows?  Use strips of coffee filters...

13.  Put a few in a plate and put your fried bacon, French fries, chicken fingers, etc on them.  It soaks out all the grease.

14.  Keep in the bathroom.  They make great "razor nick fixers."

15.   As a sewing backing.  Use a filter as an easy-to-tear backing for embroidering or appliqueing soft fabrics.

16.  Put baking soda into a coffee filter and insert into shoes or a closet to absorb or prevent odors..

17..  Use them to strain soup stock and to tie fresh herbs in to put in soups and stews.

18.  Use a coffee filter to prevent spilling when you add fluids to your car.

19.  Use them as a spoon rest while cooking and clean up small counter spills.

20.  Can use to hold dry ingredients when baking or when cutting a piece of fruit or veggies.  Saves on having extra bowls to wash.

21.  Use them to wrap Christmas ornaments for storage.

22.  Use them to remove fingernail polish when out of cotton balls.

23.  Use them to sprout seeds.  Simply dampen the coffee filter, place seeds inside, fold it and place it into a plastic baggie until they sprout.

24. Use coffee filters as blotting paper for pressed flowers.  Place the flowers between two coffee filters and put the coffee filters in phone book.

25. Use as a disposable "snack bowl" for popcorn, chips, etc.

OH YEAH THEY ARE GREAT TO USE IN YOUR COFFEE MAKERS TOO.

Wake Me At 5

~Shared by Mary H., Montreal, Canada
 
A man and his wife were having some problems at home and were giving each other the silent treatment.

The next week the man realized that he would need his wife to wake him at 5.00 am for an early flight to Sydney. Not wanting to be the first to break the silence, he finally wrote on a piece of paper, "Please wake me at 5:00 am".

The next morning the man woke up, only to discover it was 9:00 am, and that he had missed his flight. Furious, he was about to go and see why his wife hadn't woken him when he noticed a piece of paper by the bed..it said...

"It is 5:00 am, wake up!"



~Shared by Brenda, AL

Q: How do you know if a blonde has been sending e-mail?
 
A: You see a bunch of envelopes stuffed into the disk drive



For those who love the philosophy of ambiguity...

1. Don't sweat the petty things and don't pet the sweaty things.

2. One tequila, two tequila, three tequila, floor....

3. Atheism is a non-prophet organization.

4. If man evolved from monkeys and apes, why do we still have monkeys and apes?

5. The main reason Santa is so jolly is because he knows where all the bad girls live.

6. I went to a bookstore and asked the saleswoman, "Where's the self-help section?" She said if she told me, it would defeat the purpose.

7. What if there were no hypothetical questions?

8. If a deaf youngster swears, does his mother wash his hands with soap?

9. If someone with multiple personalities threatens to kill himself, is it considered a hostage situation?

10. Is there another word for synonym?

11. Where do forest rangers go to "get away from it all?"

12. What do you do when you see an end angered animal eating an endangered plant?

13. If a parsley farmer is sued, can they garnish his wages?

14. Would a fly without wings be called a walk?

15 Why do they lock gas station bathrooms? Are they afraid someone will clean them?

16. If a turtle doesn't have a shell, is he homeless or naked?

17. Can vegetarians eat animal crackers?

18. If the police arrest a mime, do they tell him he has the right to remain silent?

19. Why do they put Braille on the drive-through bank machines?

20. How do they get deer to cross the road only at those yellow road signs?

21. What was the best thing before sliced bread?

22. One nice thing about egotists: They don 't talk about other people.

23. Does the Little Mermaid wear an algebra?

24. Do infants enjoy infancy as much as adults enjoy adultery?

25. How is it possible to have a civil war?

26. If one synchronized swimmer drowns, do the rest drown too?

27. If you ate both pasta and antipasto, would you still be hungry?

28. If you try to fail, and succeed, which have you done?

29. Whose cruel idea was it for the word "Lisp" to have "S" in it?

30. Why are hemorrhoids called "hemorrhoids" instead of "assteroids"?

31. Why is it called tourist season if we can't shoot at them?

32. Why is there an expiration date on sour cream?

33. If you spin an oriental man in a circle three times does he become disoriented?

34. Can an atheist get insurance against acts of God?

TOMATO CUCUMBER SALSA

~Shared by Jim D., WA
    
Active Time:  10 Minutes
Total Time:  10 Minutes
Makes about 2 1/2 cups
 
Full of crunchy cucumber, this chunky salsa is good on grilled seafood or as a dip for tortilla chips.

INGREDIENTS
2 large tomatoes (about 1 pound), peeled, seeded, and finely chopped
1/2 cup English cucumber peeled, seeded, and finely chopped
1 medium jalapeno chile, seeded and finely chopped
1 tablespoon finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1 medium clove garlic, minced

DIRECTIONS
Combine all of the ingredients in a medium bowl, including salt to taste, and mix well. Taste for seasoning. Cover and refrigerate until needed.
 
ADVANCE PREPARATION: This may be prepared 3 days in advance and refrigerated. Remove from the refrigerator 30 minutes before serving.
 
VARIATION: Canned jalapeno chilies may be used if fresh are not available. If using the canned chilies, omit the lemon juice.
 
NOTE: When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward.

Serving size = 2 tablespoons

Nutrition Information
Makes about 2 1/2 cups - Facts Per Serving:
Calories: 11 Fat. Total: 0g Carbohydrates, Total: 2g
Cholesterol: 0mg Sodium: 3mg Protein: 0g
Fiber: 0g % Cal. from Fat: 0% Fat, Saturated: 0g
 
Source: The Taste of Summer


LOWCOUNTRY SHRIMP PILAF

~Shared by Treva, NC

Serve this quick dish with a green salad and crusty bread for a delicious meal inspired by the cuisine of South Carolina

4 servings (serving size: 1 & 1/2 cups)

1 & 1/2  tablespoons  canola oil
1 & 1/2  cups  prechopped green bell pepper
1  cup  prechopped onion
1  tablespoon  bottled minced garlic
2  teaspoons  Old Bay seasoning
1  pound  peeled and deveined large shrimp
1/2  cup  dry white wine
1  (8-ounce) bottle clam juice
1 1/2  cups  instant white rice
2  tablespoons  chopped fresh thyme, divided
1  (14.5-ounce) can diced tomatoes with jalapeños, undrained

Heat oil in large nonstick skillet over medium-high heat. Add bell pepper and onion to pan; sauté 2 minutes. Add garlic and Old Bay seasoning to pan; sauté 1 minute. Add shrimp, wine, and clam juice; bring to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

Place pan over medium-high heat. Stir in 1 tablespoon thyme and tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with remaining 1 tablespoon thyme.

Nutritional Information: Calories: 365 (20% from fat);  Fat: 8g (sat 0.8g,mono 3.5g,poly 2.4g); 
Protein:  27.8g;  Carbohydrate: 44.7g;  Fiber: 3.9g;  Cholesterol: 174mg;  Iron: 6mg;  Sodium: 756mg
Calcium: 117mg


"DA BEST" CHICAGO-STYLE ITALIAN BEEF

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

Tender, garlicky and full of oregano 'n stuff! Start this one a day ahead; the beef slices need an overnight stay in da gravy to be at their best. And please don't overcook the roast! As it rests right out of the oven and as it's reheated it'll stop mooing! Serve on crusty Italian sandwich rolls; add sauteed peppers if you like, but too much more and it starts looking like a Philly steak 'n cheese, a whole other beast. Prep time includes overnight marinating. ~by EdsGirlAngie

1/2 day prep
Serves 7 -8

1 (5 lb) rump roast (please don't use chuck roast, too stringy and greasy)
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon coarse-grind black pepper

Da Gravy
2 cups boiling water
2 beef bouillon cubes
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon coarse-grind black pepper, to taste
1 teaspoon Tabasco sauce
8 garlic cloves, minced
2 tablespoons Worcestershire sauce
salt (bouillon can be salty, taste first!)

Preheat oven to 325°F.

Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound. Roast will be very rare-- don't overcook it! Let cool slightly, then thinly slice.

Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce. Simmer for 20 minutes, scraping up the browned bits.

Taste for salt and add some if you wish.

Add the sliced beef; cover and marinate in da gravy overnight.

Reheat the next day and serve in crusty Italian sandwich rolls.

Source: Recipezaar


WEEKNIGHT LASAGNA TOSS

~Shared by Linda H., Rosharon, TX

Makes: 4 servings, 2 cups each

1 lb. lean ground beef
2 cups chopped green peppers (about 2 peppers)
3 cloves garlic, finely chopped
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

BROWN meat in large (4-qt.) saucepan on medium heat; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; reduce heat to medium-low. Cover.

COOK, stirring occasionally, 10 to 15 min. or until noodles are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted.

KRAFT KITCHENS TIPS

Jazz It Up
Stir 1/2 cup BREAKSTONE'S or KNUDSEN Ricotta Cheese into noodle mixture before sprinkling with shredded cheese.


ESTER'S BAKED CHICKEN CONCOCTION

~Shared by Johnny, LA

6 cups Blended Corn Flakes (the cheapest you can find)
1 packet Italian Seasons Dressing
1 packet Hidden Valley Ranch Dressing
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon celery salt
1/2 teaspoon seasoned salt
1/2 cup dry parmesan cheese
Red Pepper to taste if you like it hot!

Salt and pepper your chicken a little before you dip it in the above concoction. Then place the chicken parts on an ungreased pan or cookie sheet.  Bake at 350°F for 1 hour and 10 minutes.  Do NOT cover.

"I put the unused portion in a container and keep it in the freezer. Use only what you need, freeze the rest for the next time.


BERRY SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 cup barley
6 cups water
1/2 cup white sugar
1 (10 ounce) package frozen raspberries
1/2 cup raisins
1 cup pitted cherries

In a large bowl, soak the barley in the water overnight; do not drain. In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.


PEANUT BUTTER CUP PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1-1/2 c. milk
1 pkg. ( 3.9 oz) instant chocolate pudding
1 c. plus 2 T. peanut butter cups, chopped and divided
1 tub ( 8 oz.) cool whip
1 chocolate crumb crust

In a bowl, whisk the milk and pudding for 2 minutes. Let stand for 2 minutes or until soft- set. Fold in 1 cup of chopped peanut butter cups. Fold in cool whip. Spoon into crust. Cover and freeze for 6 hours or overnight. Remove from freezer 15 - 20 minutes before serving. Garnish with remaining peanut butter cups.

Yields 6 -8 servings.



CURRIED SEAFOOD OVER RICE

~Shared by Ann S., Mims, FL

Makes: 6 servings

Ingredients:

1 Tbsp. Chinese rice wine
1/2 tsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground white pepper
1/4 lb. medium shrimp, peeled and deveined
1/4 lb. bay scallops
1/4 lb. squid, cleaned and bodies cut into rings
1-1/2 cups chicken stock
2 Tbsps. coconut milk
2 tsps. soy sauce
1 Tbsp. curry powder
2 Tbsps. vegetable oil
1 egg, slightly beaten
4 cups cooked rice
1 small onion, diced
2 tsps. minced fresh ginger
1/4 carrots, diced
1/3 cup frozen peas, thawed
2 Tbsps. butter
2 Tbsps. all purpose flour

Cooking:

1. Combine marinade ingredients (rice wine, cornstarch, salt, and pepper) in a bowl; add shrimp, scallops, and squid and stir to coat. Let stand 20 minutes. Whisk together seasonings (stock, coconut milk, soy sauce, curry powder, white pepper), in another bowl; set aside.

2. Heat 1 tablespoon cooking oil in hot wok over medium-high heat. Add egg; scramble and cut into small pieces with spatula. Add rice; stir-fry 2 minutes. Remove to a serving plate.

3. Heat 1-tablespoon oil in the wok over medium heat. Add onion and ginger; stir-fry until fragrant. Add seafood; stir-fry 2 minutes. Add carrots and peas; stir-fry 1 minute. Remove and set aside.

4. Melt butter in a saucepan over medium heat. Add flour; cook, stirring constantly, about 1 minute. Add seasonings; cook, whisking, until sauce comes to a boil. Add seafood mixture; mix thoroughly. Pour sauce over rice.

Source: Adapted from Martin Yan’s Entertaining At Home (Wan Li Book Ltd)


COUNTRY FLAPJACKS WITH STRAWBERRY CREAM

~Shared by Larry Holmes, Toronto, Canada

2 cups buttermilk
2 eggs, separated
2 tablespoons melted butter
2 cups sifted all-purpose flour
2 teaspoons baking soda
2 tablespoons sugar
1 teaspoon salt
Strawberry Cream (recipe follows)
Honey

In medium-sized bowl, blend buttermilk, egg yolks, and melted butter.  Sift flour, baking soda, sugar and salt into liquid mixture.  Stir well to combine.  In small bowl, with electric mixer at high speed, beat egg whites until stiff peaks form.  Gently fold whites into batter.  Lightly grease griddle or large skillet. Place griddle over medium high heat.  Pour batter in 4-inch circles onto hot griddle.  Fry flapjacks until lightly browned, turning once.  Serve with Strawberry Cream and honey.

Makes about 20 pancakes

Strawberry Cream:
1/2 cup sour cream
1/2  cup heavy cream
2 tablespoons sugar
1 cup sliced strawberries
1 tablespoon lime juice

In small bowl with electric mixer at medium speed, beat sour cream and heavy cream until soft peaks form.  Beat in sugar;  fold in lime juice, then berries.  Serve on pancakes or waffles.


BULL SHOT SOUP OR HAIR OF DOG

~Shared by Pat, Merritt Island, FL

(3 servings)

INGREDIENTS:
1 (10 oz) can beef broth, undiluted
1/2 soup can water
1/2 C vodka

DIRECTIONS:
Heat broth and water just to boil.  Stir in vodka

NOTE:  You can add anything you want to jazz this up, such as chives, thinly sliced celery or whatever you can look at/face.  I like a big dollop of sour cream on top.


COUSCOUS WITH ASPARAGUS

~Shared by Jim D., WA

1 cup fresh asparagus after removing tough ends and cut into bite-sized pieces
2 cups chicken broth
1 and one half cups uncooked couscous
1 Tbsp. green onions, chopped
Salt and pepper to taste

Hold each asparagus stalk near the tough end and bend stalk until it snaps. Asparagus has this neat way of breaking just at the point where the stalk becomes tough. Cut into bite-sized pieces and place in a saucepan adding just enough water to cover. Bring to a boil and cook for only a couple of minutes until asparagus are crisp-tender. Drain asparagus and run under cold water to stop the cooking process. Bring chicken broth to a boil; stir in couscous. Remove from heat and let stand for several minutes until water absorbs. Stir in asparagus and green onions; season with salt and pepper if desired. Chill dish before serving.

The Skinny: Use low fat chicken broth.


FAMOUS DAVE'S BBQ SAUCE

~Shared by Treva, NC

Make this famous BBQ sauce right in your own kitchen. Sweet, spicy, and citrus flavored.

2 slices hickory-smoked bacon (thick cut strips)
1/3 cup chopped Vidalia onion or other sweet onion
1/4 cup water
3/4 cup Peach Schnapps
1/2 cup baking raisins
1 large jalapeno pepper, finely diced
2 garlic cloves, minced
1/3 cup aged Alessi Balsamic vinegar
1/4 cup frozen tangerine juice concentrate
1/4 cup frozen pineapple concentrate
3 tablespoons molasses
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
2 1/4 cups dark corn syrup
1 (12 oz.) can tomato paste
1/2 cup packed light brown sugar
1/2 cup Worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons chili powder
1 teaspoon Maggi Seasoning
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1 teaspoon cayenne
1/4 cup Kahlua
1 teaspoon liquid smoke

1. Place bacon in large skillet and fry until crisp; drain; reserve 1 tablespoon of the drippings in skillet.

2. Add onions to skillet and over medium-high heat caramelize until a dark golden brown.  Be careful not to burn; reduce heat to medium low and deglaze pan with water.

3. Stir in schnapps, raisins, jalapeno and garlic; simmer 10 minutes or until mixture has a syrupy consistency; stir occasionally to prevent sticking.

4. Remove from heat and transfer to blender (you may have to do it in batches) and add vinegars, juice concentrates, molasses, lemon and lime juices.  Puree and return to saucepan.

5. To saucepan, add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi Seasoning, salt, red pepper flakes, black pepper and cayenne.  Mix well and bring to low boil over medium heat; stir frequently.

6. Reduce heat to low; simmer 20 minutes, stirring occasionally.

7. Remove from heat; stir in Kahlua and liquid smoke.  Cool and transfer to glass bottle; place in refrigerator.  When completely cold, cover. Store in refrigerator.

Source: America's Secret Recipes


REAL ENGLISH FISH AND CHIPS WITH YORKSHIRE BEER BATTER

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

I was taught how to cook fish and chips by my Mum when I was about 12 years old; we were living in Hong Kong at the time & it was my Mum's way of treating us to a little bit of home as a treat! My Mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cook book from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying take-off!!! If you are cooking for 2 or more persons, have your oven on with a lined tray to keep the fish & chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper......all you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one review had difficulty with the chips - here are a few tips or tricks for chips!! Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, & Romano. You can soak the chips for an hour before the first frying - it extracts excess starch which helps in the "crisping" process!! Always drain them thoroughly before serving. I hope these tips will help! ~by French Tart

1 hour; 30 min prep
Serves 4

4 cod fish fillets or haddock fillets
6 ounces plain flour
1 teaspoon bicarbonate of soda
1 (8 fluid ounce) bottle beer, Small
1/2 lemon, juice of
salt & pepper
extra flour
3 lbs potatoes, peeled & chipped
good quality cooking fat or oil

Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.

Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.

Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.

Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.

Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!

Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.

Have your plates, newspaper or whatever ready for eating!

Adjust deep fat fryer to fish frying temperature of 160°C.

Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.

Turn up the heat setting to 190°C again and cook your chips until golden and crisp.

Serve on plates or newspaper with salt & vinegar!

All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!

This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.

Source: Recipezaar


SAUERBRATEN WITH POTATO DUMPLINGS

~Shared by Linda H., Rosharon, TX

(Nonnie’s, my grandma)

4 lbs beef rump roast
2 C. water
1 C. red wine vinegar
1 onion, sliced
6 cloves
1 1/2 t. salt
4 peppercorns, crushed
1 bay leaf
3 T. oil
1/2 C. water
1/3 C. crushed gingersnaps
2 T. brown sugar, packed
1/3 C. water
3 T. flour

Potato Dumplings:
2 T. butter
2 slices bread, cubed
3 1/2 C. cooked potatoes
1 C. flour
1 1/2 t. salt
1/8 t. nutmeg
1/8 t. white pepper
2 eggs, beaten
4 qts. water
2 t. salt

Take a fork and prick holes into the roast. Place in a large bowl. Mix 2 cups water, vinegar, onion, cloves, salt, peppercorns, and bay leaf. Pour mixture over beef. Cover and refrigerate. Turn several times for 2 to 3 days. Remove beef from mixture and pat dry. Strain the marinade mixture and save. Heat oil in Dutch oven until hot. Cook beef in oil, turning occasionally for about 10 minutes. Remove beef, pour off fat. Heat 2 c. of the marinade mixture and 1/2 c. water in Dutch oven. Return beef to Dutch oven. Reduce heat Cover and simmer for about 2 - 2 1/2 hours.

While meat is cooking, prepare dumplings. Heat 2 Tbsp. butter in skillet until melted. Cook bread cubes in butter over medium heat until golden brown, stirring frequently. Mix potatoes, salt, nutmeg and white pepper. Stir in eggs, beat until dough holds its shape. Flour hands lightly and shape about 2 Tbsp. of dough into a ball. Press a hole in the center of ball with your fingers. Drop a few breadcrumbs into the center and seal ball again. Repeat until all dough is used. Heat water and 2 tsp. salt to boiling.

Heat 2 tsp. butter in skillet until melted. Cook and stir dry breadcrumbs in butter until absorbed. Set aside. Drop dumplings into boiling water, stirring once or twice. Reduce heat, simmer uncovered for about 12 minutes. Remove with a slotted spoon

Remove beef to heated platter to keep warm. Pour liquid into a large measuring cup, skimming off fat from the liquid; reserve this. Add enough marinade to this liquid to equal 2 1/2 c. Stir in gingersnaps and brown sugar. Mix 1/3 c. water and flour, stir gradually into the liquid, heat to boiling, stirring constantly. Boil and stir 1 minute. Strain gravy. Serve with dumplings and beef.


BLACK-EYED PEAS

~Shared by Johnny, LA

1 pound black-eyed peas
4 cups water
1 medium onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cubed ham (option substitutes: 2 polish sausages, 2 hot sausage links, or bacon)
1/4 teaspoon dried red pepper (optional)

Pick and wash the black-eyed peas. Place in slow cooker or, if you wish to cook them on the top of the stove, a large Dutch over. Combine with salt, pepper, onion, water, and ham or other meat. You can add crushed red pepper if you like spicy food. simmer on the top of the stove or turn slow cooker to high and allow peas to cook 3 to 4 hours.

Serves 6 to 8.


BACON-EGG ENGLISH MUFFIN

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 eggs
1 tablespoon cream cheese, softened
1 English muffin, split and toasted
2 slices processed American cheese
2 slices Canadian bacon

In a skillet, saucepan or omelet pan with high sides, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the water, slip eggs, one at a time, into the water. Cook, uncovered, until whites are completely set and yolks begin to thicken, about 3 minutes. Meanwhile, spread cream cheese over muffin halves. top with cheese slices. In a small skillet, cook Canadian bacon until heated through; place over cheese. Using a slotted spoon, place eggs over bacon.


SOUTHERN PECAN PRALINE POUND CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
This recipe is for a cake that was brought to our Church Bazaar on Nov. 18th. The lady would not give me the recipe as the lady that gave it to her made her promise not to pass along the recipe. I love to pass along any and all of my recipes. I went on Google and found the following recipe and it has about everything in it that the cake I bought at church has. Will be trying the recipe very soon.
 
1 (18.25 ounce) package German Chocolate cake mix
1 can Coconut Pecan Frosting
1 cup water
3 large eggs
1/3 cup canola or vegetable oil
3/4 cup chopped pecans
1/2 cup shredded coconut
 
Preheat oven to 350 degrees F. (180 C). Spray 9 or 10 inch bundt pan with nonstick cooking spray. Put all ingredients (yes, including the coconut pecan frosting) in a large mixing bowl and beat with an electric mixer for 2 minutes. Pour mixture into prepared bundt pan and bake for 50 minutes in preheated 350 degree F  (180 C) oven. Cool cake in pan for 20 minutes (I put it on a bottle, like a big ketchup or wine bottle to cool). Transfer cake to a cooling rack to cool completely. The pound cake can be served plain or with a pecan praline sauce (recipe to follow).
 
Makes 10 to 12 servings.
 
Pecan Praline Sauce (Glaze)
6 tablespoons butter
1 cup brown sugar
4 tablespoons heavy cream or half and half
1 cup pecan pieces
 
In a medium saucepan heat butter, sugar and cream until it boils. Remove from heat and add pecans the pour warm sauce over cake before serving.


MACARONI GARDEN SALAD

~Shared by Barb C., Chula Vista, CA
 
Ingredients

1 cup cooked elbow macaroni
1 medium tomato, seeded and chopped
1/2 cup chopped seeded cucumber
1/2 cup chopped sweet red pepper
2 Tbsp. Minced fresh basil
1 Tbsp. Minced fresh parsley
2 Tbsp. Fat free mayonnaise
1 tsp. Balsamic vinegar
1 garlic clove, minced
Pinch tsp. Salt
Pinch tsp. Pepper

Directions
 
In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil, and parsley.
 
In a small bowl, whisk together the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Stir into macaroni mixture until coated. Cover and refrigerate for at least 2 hours before serving.
 
Source: LilBitsThisnThat-PSP@Yahoogroups.com


ALMOND VANILLA ICED TEA

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

1/2 tsp. vanilla extract
1/2 tsp. almond extract
1/4 cup fresh lemon juice
1/2 cup sugar
1 quart of strong tea-any black or green variety

Combine all the ingredients and pour over ice cubes in tall glasses.


TROUT ALMONDINE

~Shared by Jim D., WA

1 and one half cups milk
1 tsp. salt
6 to 8 8-oz. trout fillets
One half cup flour
One half tsp. pepper
2 Tbsp. olive oil
3 Tbsp. butter
One half cup sliced almonds
3 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
Fresh parsley for garnish

Combine milk and salt together. Combine flour and pepper in a separate bowl. Dredge trout fillets through milk and then flour mixture. Heat oil in a frying pan to medium-high heat and fry trout for about 5 minutes per side. Meanwhile, melt butter in a skillet and add almonds. Saute until golden brown. Add lemon juice and Worcestershire sauce and mix well. Pour over trout fillets and garnish with parsley.

The Skinny: Using low fat milk might make you feel better about fat and calories but it probably doesn't matter since you only dip the fish in the milk.


EASY DESSERT

~Shared by Treva, NC

1 pt. cottage cheese, creamed
1 can chunk pineapple, drained
1 lg. can maraschino cherries, drained, cut in pieces
1 sm. container Cool Whip
1 box cherry or strawberry Jello

Mix all together, sprinkle Jello on top and stir until blended.


PASTA WITH CHICKEN AND SHRIMP

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

A light and fast cooking recipe to go with any stir-fried foods. ~by Karen From Colorado

40 min; 20 min prep
Serves 4

4 ounces fresh shrimp or frozen shrimp, thawed and peeled
1/2 cup reduced-sodium chicken broth
2 teaspoons light soy sauce
1 teaspoon cornstarch
1/2 teaspoon ground ginger
8 ounces boneless skinless chicken breasts, rinsed,and patted dry, cut into 3/4 inch pieces
6 ounces angel hair pasta or thin spaghetti
nonstick cooking spray
1-2 teaspoon cooking oil
1/2 cup green onion, chopped into 1/2 inch pieces
2 cloves garlic, minced
1 summer squash, sliced
1 small sweet red pepper or green sweet pepper, thinly sliced into strips
black sesame seed

Combine chicken broth, soy sauce, cornstarch and ginger in a small bowl and set aside.

Cook pasta according to package instructions, drain and keep warm.

While pasta cooks, coat a large skillet with the cooking spray (add oil if necessary when cooking). Heat over med heat.

Add green onions and garlic. Stir fry for 1 minute and remove from pan.

Add squash to skillet. Stir fry for 2 minutes.

Add sweet peppers to the skillet and stir fry 2 minutes more or until veggies are crisp tender.

Remove veggies from skillet.

Add chicken and shrimp to the skillet. Stir fry 2 or 3 minutes or until chicken is no longer pink and shrimp is opaque. Push chicken and meat from the center of the skillet.

Stir the sauce and add to the center of the pan. Cook and stir until thickened and bubbly.

Return veggies to the skillet.

Stir all the ingredients together to coat with the sauce. Cook and stir about 1 minute more or until heated through.

Serve hot chicken and shrimp mixture over pasta. Sprinkle with sesame seeds if desired.

Source: Recipezaar


SPANIKOPITA

~Shared by Linda H., Rosharon, TX

1 1/2 teaspoons EVOO - Extra Virgin Olive Oil
1 small onion, finely chopped
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon nutmeg, ground or freshly grated
4 ounces feta with black pepper or plain feta, crumbled into tiny bits
1 egg, beaten
3 tablespoons sour cream
4 (13 by 17-inch) sheets, defrosted phyllo pastry dough
3 tablespoons melted butter

Place oven rack in center of the oven and preheat to 400°F.

Preheat a small pan over medium to medium-high heat. Add EVOO and onion, and sauté 5 minutes. Transfer cooked onion to a mixing bowl and add spinach. Season with salt, pepper and nutmeg. Add feta, egg and sour cream to the bowl and mix well to combine.

On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to the perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry should resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll, seam-side down, on a cookie sheet. Repeat to make 4 rolls.

Transfer to the oven and bake 15 minutes or until lightly golden all over.

Yields: 4 servings


ABRAHAM LINCOLN'S SCALLOPED OYSTERS

~Shared by Johnny, LA

1/4 cup butter, melted
2 cups coarse cracker crumbs
2 dozen oysters, scrubbed, shucked, drained, with liquid reserved
1/4 teaspoon pepper
1/3 cup cream
2 tablespoons sherry
1 teaspoon Worcestershire sauce

Mix melted butter and cracker crumbs together; sprinkle a third of mixture evenly on bottom of greased shallow baking dish. Add a layer of half of the oysters. Stir together the pepper, cream, reserved oyster liquid, sherry and Worcestershire; pour half of sauce mixture over oysters.

Add another third of the butter and crumb mixture to baking dish and top with remaining oysters. Spoon or pour on remaining sauce. Sprinkle remaining crumb mixture over the top and bake at 425 degrees for 10 to

15 minutes or until crumbs are lightly browned.


CRISPY DEEP FRIED BACON

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 eggs
1/2 cup milk
1 pound thick sliced bacon, cut in half
3 cups all-purpose flour salt and pepper to taste
2 cups vegetable oil for frying

Whisk together the eggs and milk in a bowl until smooth. Separate the bacon strips, and soak in the milk mixture for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat oil in deep skillet to 375 degrees F (190 degrees C). Whisk together the flour, salt, and pepper in a separate bowl. Remove the bacon from the egg mixture, and toss with the flour to coat. Line a baking sheet with aluminum foil. Fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. Drain on a paper towel-lined plate. Once all of the bacon has cooked, place onto the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.


CORNBREAD WITH CAKE MIX

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

1 box of yellow cake mix (regular size)
2 boxes of jiffy corn bread mix
5 eggs
2/3 cup of milk
1 1/3 cups water
1/2 cup butter softened

36 muffins/ 40 minutes/ 10 minutes prep time

Preheat oven to 350 and mix all of the dry ingredients. Add remaining ingredients and mix well. Pour into greased cupcake pans or mini loaf pans. Bake 30 minutes or until golden brown on top and a tooth pick inserted in the middle comes out clean. Allow to cool slightly in the pan( until it pulls away from the side a bit). Remove from pan and serve warm.

This is how I make it..

I used a yellow cake mix. I baked mine in 9 x 13 glass baking dish.  After baking it had raised to the top.

In 9 x 13 dish, Bake 40 to 45 minutes, or until lightly brown and toothpick inserted in center comes out clean. Slice into squares the size you want.

After I took it out of the oven I took butter and rubbed it on top.

This was delicious, sliced piece in half and served with butter and honey for those who wanted to put on top of it.


ROASTED CHICKEN FAJITAS

~Shared by Ann S., Mims, FL

4 cups shredded roast chicken
juice of 2 limes
extra-virgin olive oil
1/2 tablespoon ground cumin
1/8 teaspoon chipotle chile powder
3 tablespoons roughly chopped cilantro
1 tablespoon roughly chopped fresh Mexican oregano
Kosher salt and freshly ground black pepper
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Lime juice
Extra-virgin olive oil, optional
12 corn tortillas, warm
Guacamole, recipe follows
Lime Crema, recipe follows
Lime wedges, for garnish
Cilantro sprigs, for garnish
fresh shaved radishes, for garnish

Preheat a ridged grill pan on high heat.  Add a drizzle of olive oil then add the bell peppers and onions tossed in lime juice and season well with salt and pepper.  grill for 7-8 minutes until veggies are just barely limp.

In a large mixing bowl add lime juice, cumin, chile powder and chopped cilantro and oregano.   Stir well and toss in shredded chicken and toss well to coat and marinate.  Heat up on the grill for 2-3 minutes.

While the peppers and onions are cooking, heat up the tortillas. Turn any free burners on a medium low flame. Place a tortilla on each flame and let it char about 30 seconds to 1 minute, flip the tortilla and repeat on the second side. Once heated and charred remove the tortilla to a clean tea towel and wrap to keep warm. Repeat until you have warmed all of your tortillas.

To serve, spread some guacamole on a tortilla, top with a few spoonfuls of chicken, peppers and onions, and finish with some lime crema.   Garnish with cilantro leaves, shaved radish and serve with lime wedges.

Source: Tyler Florence

OATMEAL KNOTS

~Shared by Treva, NC

1 cup regular oats
1/2 cup honey
2 tablespoons butter
1 1/2 teaspoons salt
2 cups boiling water
1 package dry yeast (about 2 1/4 teaspoons)
1/3 cup warm water (100° to 110°)
1/4 cup flaxseed meal
3 cups whole wheat flour (about 14 1/4 ounces)
1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
Cooking spray
1 teaspoon water
1 large egg
1 tablespoon regular oats
1 tablespoon poppy seeds
1 tablespoon sesame seeds
 
Combine the first 4 ingredients in a large bowl, and add 2 cups boiling water, stirring until well blended. Cool to room temperature.

Dissolve yeast in 1/3 cup warm water in a small bowl; let stand 5 minutes. Add yeast mixture to oats mixture; stir well. Stir in flaxseed meal.

Lightly spoon flours into dry measuring cups; level with a knife. Gradually add 3 cups whole wheat flour and 1 cup all-purpose flour to oats mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down, and let rest for 5 minutes.

Divide dough in half; cut each half into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent from drying), shape each portion into an 8-inch rope. Tie each rope into a single knot; tuck top end of rope under bottom edge of roll. Place each roll on a baking sheet coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size.

Preheat oven to 400°.

Combine 1 teaspoon water and egg in a small bowl; brush egg mixture over rolls. Combine 1 tablespoon oats, poppy seeds, and sesame seeds; sprinkle evenly over rolls. Bake at 400° for 15 minutes or until golden. Cool on wire racks.

Yield:  24 servings (serving size: 1 roll)
 
CALORIES 138 (18% from fat); FAT 2.7g (sat 0.9g,mono 0.7g,poly 0.9g); IRON 1.4mg; CHOLESTEROL 13mg; CALCIUM 22mg; CARBOHYDRATE 25.6g; SODIUM 160mg; PROTEIN 4.3g; FIBER 2.9g
 
Cooking Light, JANUARY 2008


PORK, CASHEW AND GREEN BEAN STIR-FRY

~Shared by Maggie, TX

1/4 cup reduced-sodium soy sauce
2 tsp. cornstarch
1 pound pork tenderloin, cut into 1/4-inch-thick slices
4 cups (2-inch) cut green beans (about 1 pound)
2 tsp. dark sesame oil
Cooking spray
1 Tbsp. minced, peeled fresh ginger
2 cloves garlic, minced
1/4 cup fat-free, less-sodium chicken broth
2 cups hot cooked rice
1/4 cup chopped unsalted cashews, toasted

1. Combine the soy sauce and cornstarch in a medium bowl, and add pork, stirring to coat. Cover and chill.

2. Place beans in a large saucepan of boiling water, and cook 5 minutes. Drain beans; plunge into ice water. Drain.

3. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add ginger and garlic; saute 1 minute. Add pork mixture; stir-fry 1-1/2 minutes. Stir in green beans; stir-fry 1-1/2 minutes or until pork is done. Stir in broth; reduce heat, and simmer 2 minutes. Serve over rice; sprinkle with cashews.

Makes 4 servings.

Nutritional values per serving: 349 calories (25 percent from fat), 9.7g
fat (2.2g sat, 4.6g mono, 2.1g poly), 29.5g protein, 34.5g carbohydrate,
3.3g fiber, 74mg cholesterol, 4.1mg iron, 463mg sodium and 73mg calcium.

Source : Cooking Light magazine

MARINATED ARTICHOKE COLESLAW

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  3 cups shredded green cabbage
-  1/2 cup chopped (cored and seeded) red bell pepper
-  2 green onions, thinly sliced
-  2 tablespoons nonfat mayonnaise
-  1 (6 ounce) jar marinated artichoke hearts, drained and chopped
-  2 tablespoons nonfat Italian dressing

DIRECTIONS

In large bowl, combine cabbage, bell pepper, green onions, mayonnaise, artichoke hearts, and dressing and toss gently to coat. Serve immediately, or cover and refrigerate up to 6 hours before serving.

Nutritional Information Per Serving (2/3 cup): Glycemic Index: 8, Glycemic Load: Less than 1
Calories: 28, Protein: 2 g, Carbohydrates: 5 g, Dietary Fiber: 2 g, Fat: 0 g, Cholesterol: 0 g, Sodium: 169 mg
Diabetic Exchanges: 1 Vegetable

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


VEGETABLE STIR-FRY

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  2 tablespoons olive oil
-  1 small onion, sliced
-  1 red pepper, thinly sliced
-  1/2 tablespoons grated fresh ginger
-  1 cup broccoli florets
-  1 pound tofu, drained and cubed
-  1 cup cooked rotini pasta
-  4 ounces Parmesan cheese

DIRECTIONS

Heat nonstick skillet or wok to medium high. Add oil and onion and stir-fry 2 minutes. Add pepper and stir-fry 1 minute more. Add ginger, broccoli, and tofu and stir-fry 2 minutes more. Add pasta and stir-fry until mixture is thoroughly heated. Top each serving with 2 ounces Parmesan cheese.

Nutritional Information Per Serving (1/4 of recipe): Calories: 305, Fat: 18 g, Cholesterol: 28 g, Sodium: 530 mg, Carbohydrate: 19 g, Dietary Fiber: 2 g, Sugars: 7 g, Protein: 23 g
Diabetic Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable, 2 Fat

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


ORZO CHICKEN SALAD

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 cup orzo pasta
-  2 cups diced roasted chicken breast
-  3/4 cup frozen (thawed) green peas
-  1/2 cup sliced scallions
-  1/2 cup crumbled reduced-fat feta cheese
-  1/3 cup sun-dried tomatoes, packed in olive oil, drained and chopped (reserve the oil)
-  2 tablespoons finely chopped fresh dill or 2 teaspoons dried

DRESSING:
-  2 tablespoons oil from the sun-dried tomatoes
-  2 tablespoons lemon juice
-  1 teaspoon crushed garlic
-  1/2 teaspoon salt
-  1/4 teaspoon ground black pepper

DIRECTIONS

Cook the orzo according to package directions. Drain, rinse with cool water, and drain again. Place the orzo, chicken, peas, scallions, feta, tomatoes, and dill in a large bowl and toss to mix.

To make the dressing, place all of the dressing ingredients in a small bowl and stir to mix well. Pour the dressing over the orzo mixture and toss to mix. Cover and refrigerate for at least 1 hour before serving. Serve over a bed of fresh salad greens, if desired.

Nutritional Information Per Serving (per 1-1/8 cup serving): Calories: 274, Carbohydrate: 26 g, Cholesterol: 43 mg, Fat: 8.8 g, Saturated Fat: 2.1 g, Fiber: 2.1 g, Protein: 22 g, Sodium: 398 mg, Calcium: 59 mg
Diabetic Exchanges: 2 Lean Meat, 1-1/2 Starch, 1/2 Vegetable, 1 Fat

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


SPINACH AND TORTELLINI SOUP

~Shared by Mary S., Nashville, TN

Yield: 6 servings (about 1 cup each)

INGREDIENTS

-  Vegetable cooking spray
-  2 cups sliced carrots
-  1/4 cup sliced green onions and tops
-  2 cloves garlic, minced
-  1 teaspoon dried basil leaves
-  2 cans (15 ounces each) reduced-sodium chicken broth
-  1-1/2 cups water
-  1 package (9 ounces) fresh low-fat tomato and cheese torellini
-  3 cups torn spinach leaves
-  2-3 teaspoons lemon juice
-  1/8 - 1/4 teaspoon ground nutmeg
-  1/8 teaspoon pepper

DIRECTIONS

Spray bottom of large saucepan with cooking spray; heat over medium heat until hot. Saute carrots, green onions, garlic, and basil until onions are tender, about 5 minutes.

Add chicken broth and water to saucepan; heat to boiling. Reduce heat and simmer, covered, 10 minutes.

Heat broth mixture to boiling; stir in torellini and spinach. Reduce heat and simmer, uncovered, until tortellini are al dente, about 5 minutes. Stir in lemon juice, nutmeg and pepper.

Nutritional Information Per Serving (about 1 cup each):
Calories: 170, Fat: 3.5 g, Saturated Fat: 1.6 g,
Cholesterol: 17.7 g, Sodium: 177, Protein: 8.6 g,
Carbohydrate: 26.9 g
Diabetic Exchanges: 1 Vegetable, 1-1/2 Bread, 1/2 Fat

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

HOT CITRUS COMFORT

~Shared by Marilyn, Canton, OH

1 Sunkist® orange -juiced
1 Sunkist® lemon -juiced
1 cup brewed tea
2 Tbsp. honey
2 sprigs fresh mint leaves
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon  

In small saucepan, combine orange and lemon juices.

Stir in tea, honey, mint leaves, ginger and cinnamon.

Bring to a boil, reduce heat and simmer for 3 minutes. Remove mint leaves and serve.

Yield - Makes 1 Serving


LOW-FAT BROWNIES

~Shared by Maggie, TX

This recipe serves more than two, but is a small batch which is perfect for smaller households.

1/4 cup unsweetened apple sauce
1/4 cup + 2 Tbsp. flour
1/2 cup sugar
2 Tbsp. cocoa
1 egg white
1/8 tsp. baking powder
1/4 tsp. vanilla
Dash salt

Preheat oven to 350F oven. Combine all ingredients in a small mixing bowl. Pour into an 8 x 4 x 2 ½ -inch loaf pan that has been sprayed with vegetable cooking spray. Bake for 10-15 minutes or until toothpick inserted in the middle comes out clean.

Makes 8.

NUTRITION FACTS (per serving) -
Calories 80 fat 0 g calories from fat 0 sodium 35 mg total carbohydrate 18 g


FILET MIGNON WITH PORTOBELLO SAUCE

~Source: Maggie, TX

Makes: 2 servings
Prep: 15 minutes
Grill: 11 minutes

Ingredients

1  6-ounce beef tenderloin steak(s), cut 1 inch thick
1/2  teaspoon olive oil
1/8  teaspoon black pepper
1  large fresh portobello mushroom(s)
4  green onions, cut into 1-inch pieces
1-1/2  teaspoons margarine or butter
3  tablespoons beef broth
1  tablespoons Madeira or port wine

Directions

1. Trim fat from steak. Use your fingers to rub oil onto both sides of steak; sprinkle with pepper.

2. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill to desired doneness. (Allow 11 to 15 minutes for medium-rare [145 degree F] and 14 to 18 minutes for medium [160 degree F] doneness.]) (For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack directly over heat. Cover and grill as above.) Or place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat, turning once. (Allow 12 to 14 minutes for medium-rare [145 degree F] and 15 to 18 minutes for medium [160 degree F] doneness.)

3. Meanwhile, cut off mushroom stem even with cap; discard stem. Halve and slice mushroom. For sauce, in a large skillet cook and stir mushroom slices and green onions in hot margarine over medium heat about 5 minutes or until vegetables are tender. Stir in broth and Madeira. Bring to boiling; remove from heat. Thinly slice steak diagonally and serve with sauce.

Source: Better Homes & Gardens magazine

BACON & CHEESE CHICKEN

6 1/4 hours; 15 min prep
Serves 5

2 tablespoons olive oil
4-6 chicken breast halves
12 pieces cooked and crumbled bacon
1/4 cup teriyaki sauce
1/2 cup ranch salad dressing
1 cup shredded cheddar cheese

Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.

Put the chicken in the crock on top of the oil.

In a small bowl, combine the teriyaki sauce and the ranch dressing. I kept tasting this---the flavor is so bizarre and tasty; I've never had anything like it.

Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.

Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen. Since I used the tiny breast tenders (frozen) our dinner cooked in only 3 hours on high.

Nutrition Facts; Serving Size 1 (177g)
Calories 618; Calories from Fat 496; Total Fat 55.2g 84%; Saturated Fat 17.1g 85%
Cholesterol 104mg 34%; Sodium 1411mg 58%; Potassium 306mg 8%; Total Carbohydrate 4.0g 1%
Dietary Fiber 0.1g 0%; Sugars 2.9g; Protein 25.2g 50%

Source: Recipezaar


SPINACH BALLS

2 10-oz packages of frozen spinach, thawed and drained
2 c. stuffing mix or bread crumbs
1 c. parmesan cheese
6 eggs
3/4 c. melted butter
1/2 tsp. (each) salt, pepper and thyme

Mix all ingredients together and chill. Roll into 1 inch balls and bake at 20 minutes at 350* on greased pan.

May freeze balls before baking.

Yeilds 26 balls.


LEMONADE CREAM CHEESECAKE

1 pkg. White cake mix (add 3 tbsp. Flour for high altitude)
1 c. Sour cream
6 oz. Can frozen lemonade, thawed
3 eggs
3 oz. Cream cheese, softened

TOPPING

1/4 c. Sugar
1 c. Sour cream

Topping: Mix well. Preheat oven to 375 degrees. Use solid shortening or margarine to grease and flour 10 inch tube pan. In large bowl, combine ingredients. Blend until moistened then beat at high speed 4 minutes. Bake 50-60 minutes. Cool 10 minutes. Remove from pan and spread topping on cake. Refrigerate.


RIGATONI BAKE

1 lb. hamburger or sausage
16 oz. rigatoni
2 C. shredded Cheddar cheese
1 jar spaghetti sauce
3 T. grated Parmesan cheese
shredded Mozzarella

Cook rigatoni according to package directions. Lay in 9x13 baking dish and top with shredded Cheddar cheese. Fry hamburger and spread over noodles. Pour spaghetti sauce over top of hamburger and top with Mozzarella cheese. Bake 25-30 minutes on 350.


PEA CASSEROLE

2 cans of small green peas drained
1 small jar of chopped pimentoes
1 can of cream of mushroom soup
1 cup of shredded cheese
1 small can of fried onion rings

Mix first 4 ingredients in a casserole dish sprayed with no stick spray or buttered. Cook in 350 degree oven until bubbly. Top with fried onion rings and return to oven until onions are golden brown.


BEEF CARBONNADE

2 bacon slices, finely diced
2 1/2 pounds boned chuck roast, cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, minced
5 cups thinly sliced onion (about 4 medium)
3 tablespoons all-purpose flour
2 teaspoons white wine vinegar
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1 (10 1/2-ounce) can beef broth
1 (12-ounce) can light beer
1 bay leaf
6 cups cooked medium egg noodles, about 1 (12-ounce) package

Preheat oven to 325F. Cook bacon slices in a large Dutch oven over medium-high heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Add beef, salt, and pepper to drippings in pan; cook 5 minutes, browning beef well on all sides.

Add garlic; cook 30 seconds. Remove beef from pan with a slotted spoon; set aside.

Add sliced onion to pan; cover and cook over medium heat 10 minutes, stirring occasionally. Stir in flour, and cook 2 minutes. Add vinegar and the next 5 ingredients (vinegar through bay leaf), and bring to a boil. Return bacon and beef to pan. Cover and bake at 325F for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.

Yield: 6 servings.

CALORIES 540 (25% from fat); FAT 15.3g (sat 5.4g,mono 6.1g,poly 1.8g); IRON 7.1mg; CHOLESTEROL 147mg; CALCIUM 60mg; CARBOHYDRATE 52.1g; SODIUM 636mg; PROTEIN 43.3g; FIBER 5.5g


HERBED POTATO CASSEROLE

Ingredients:

8 oz herbed cream cheese, cubed
2 cup milk
5 large potatoes peeled
1/2 teaspoon each salt and pepper
2 tablespoon freshly grated parmesan, cheese
4 teaspoon butter, in bits

Directions:

In saucepan, stir together cream cheese and milk over medium heat for about 5 minutes or just until smooth. Remove from heat.

Slice potatoes thinly; arrange in overlapping layers in greased 11x7 inch baking dish, sprinkling with salt and pepper. Pour milk mixture over top. Sprinkle with Parmesan; dot with butter.

Bake in 400 F oven for 50 to 55 minutes or until tender. Let stand for 10 minutes before serving.

Serving Size: Makes 8 Servings

Source: The Complete Canadian Living Cookbook by Elizabeth Baird