Good morning and welcome to your Sunday edition of A to Z Recipes newsletter. I am away with my daughter, Angela, celebrating her 17th birthday. I have prepared ahead and scheduled this to post so that you will have your dose of recipes, thoughtful moments, and laughter for the day.

As I was preparing dinner the other night, Angela called out to me from the living room. She said "Mom, did you know that your children are from three different decades? The 70's, 80's, and then 90's?" By George, she's right! I never really thought about it that way, but I did have my first child when I was very young (1971), then had my second one when my first was almost 18 (1989). Then, as luck would have it, I had another the next year (1990). I guess that qualifies me as a complete idiot! Who else would have children spread apart that way?!? Regardless, I am a proud parent of three wonderful kids. True, the younger two do not keep their rooms clean, and only pick up after themselves when threatened with being grounded, but they are all great human beings. I suppose I can forgive their housekeeping shortcomings. But - don't tell them!

What a terrific batch of recipes we have in today's issue! So many of our faithful readers are to be thanked for it. And we've got something to make you think and laugh. I hope my daughter and I will have done a lot of that during our weekend away. And, I hope you will become a faithful a2z'er by sharing some of your favorites. Oh, the monthly theme topic of Lighten Up! ends on the 31st. Visit the Monthly Theme, Recipe Submissions section to read all about it. You will find the appropriate links for submitting recipes there.

Have a great day and we'll see you here on Wednesday when our faithful Linda from Michigan shares her humor and passion for cooking.

There are sixteen cans of coffee here; together they hold a total of thirteen and a half pounds of coffee. Doesn’t that seem like cheating?
~Andy Rooney

The golden rule when reading the menu is, if you cannot pronounce it, you cannot afford it.”
~Frank Muir

The Drug Problem in America

Shared by Angelique, TX

The other day, someone at a store in our town read that a methamphetamine lab had been found in an old farmhouse in the adjoining county and he asked me a rhetorical question, ''Why didn't we have a drug problem when you and I were growing up?''

I replied: I had a drug problem when I was young:

I was drug to church on Sunday morning. 

I was drug to church for weddings and funerals.

I was drug to family reunions and community socials no matter the weather.

I was drug by my ears when I was disrespectful to adults.

I was also drug to the woodshed when I disobeyed my parents, told a lie, brought home a bad report card, did not speak with respect, spoke ill of the teacher or the preacher, or if I didn't put forth my best effort in everything that was asked of me.

I was drug to the kitchen sink to have my mouth washed out with soap if I uttered a profane four-letter word.

I was drug out to pull weeds in mom's garden and flower beds and cockleburs out of dad's fields.

I was drug to the homes of family, friends, and neighbors to help out some poor soul who had no one to mow the yard, repair the clothesline, or chop some firewood; and, if my mother had ever known that I took a single dime as a tip for this kindness, she would have drug me back to the woodshed.

Those drugs are still in my veins; and they affect my behavior in everything I do, say, and think. They are stronger than cocaine, crack, or heroin; and, if today's children had this kind of drug problem, America would be a better place.

~Author unknown



Theodore Roosevelt 1907

Sent to me by my friend, Cindy

Amen to this! 99 years later. What a visionary that  Theodore Teddy Roosevelt's ideas on Immigrants and being an AMERICAN in 1907.

"In the first place, we should insist that if the immigrant who comes here in good faith becomes an American and assimilates himself to us, he shall be treated on an exact equality with everyone else, for it is an outrage to discriminate against any such man because of creed, or birthplace, or origin. But this is predicated upon the person's becoming in every facet an American, and nothing but an American... There can be no divided allegiance here. Any man who says he is an American, but something else also, isn't an American at all. We have room for but one flag, the American flag... We have room for but one language here, and that is the English language... and we have room for but one sole loyalty and that is a loyalty to the American people."

The Top 10 E-mail Courtesy Suggestions

by Diana Robinson, Ph.D.

For most people e-mail seems to be both blessing and curse. It enables low-cost contact with folks we would rarely write to, and it allows us to be inundated with spam. We can do little about the spammers except consistently report them. In our more individual correspondence, however, we can maintain the courtesies that keep relationships smooth and our brows unfurrowed.

1. Reformat your forwards.
If a message is worth forwarding to half the rest of the world, then it is worth the few moments it takes to remove the >>> with a word processing function.

2. Change the subject line when the topic has changed.
Often, after several exchanges of e-mail, the topic has moved from the original subject, yet the subject line remains the same. It is easier to keep track of incoming mail if the subject line has been changed to reflect whatever it is you are now writing about.

3. Cut off trailing previous messages.
Many e-mail programs automatically include the message to which you are replying. But if that was a reply, then your previous message trails below it, and below it is the previous message, and so on.... Erasing all but the last message is usually reasonable.

4. Resist chain letters.
Do you feel pressure and irritation when someone sends you an inspiring or humorous message that is followed by demand that you forward it to ten friends immediately or... something dire will befall you? So why would you inflect that same feeling of pressure and irritation on ten of your friends? The delete key is ready and waiting to fulfill its function.

5. Respect other people's privacy.
That includes their e-mail address. When sending the same e-mail to a bunch of friends/relatives who may come from different circles and not know each other, consider using the blind copy function so that you do not share all your friends' e-mail addresses with everyone you are sending to. Or be prepared to get blamed if they start receiving spam.

6. Don't spam.
This seems obvious, but some people don't realize that if they take all the addresses they receive in forwarded mail, and use them for their own purposes without permission, this is still a form of spam. If you do this and someone reports you then you can lose your ISP privileges.

7. Do not shout.
Using all caps is the internet equivalent of shouting, and is likely to be interpreted as indicating that you either are a very unsophisticated internet user or that you are outright discourteous.

8. Do not flame, over-react, or erase too quickly and without sufficient thought.
In handwriting a response to something that makes us angry we have time to ponder our words, crumple and discard several versions, and in general think things through. The advantage of e-mail's speed is also its pitfall. If you find yourself feeling ANY strong emotion as you compose a hasty response to something you have read it is wise to save it in the Draft file and leave it there for at least a day before sending it. Many friendships have been lost by too much haste and too little thought before sending an e-mail message.

9. Be patient when expecting a reply.
Accept that some people have lives other than the internet and may not respond immediately. Some people only check their e-mail once a week. (Yes, really!)

10. Recognize that not everyone wants to receive everything that you find funny.
Do not continue to send stuff if they never acknowledge, thank you, or reciprocate.

About the Author
This piece was written by Diana Robinson, Ph.D., Creativity & Personal Effectiveness Coach

Personal thoughts on the subject from Maggie: Make it a point to never - ever - forward (FWD) or blind carbon copy (BCC) a personal email from one person to another without permission. This is dishonest, however you feel about the sender or receiver. If you must use the contents of a personal email, do so without disclosing the identity of the sender. Anything short of this is called "gossip". A truism comes to mind: "He who will gossip with you will gossip about you". You can take that to the bank!

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Vaudeville Days

For those who remember the old Jewish Catskill comics from vaudeville days (Shecky Green, Red Buttons, Totie Fields, Milton Berle, Henny Youngman and others), here are some of the famous comedy lines.

-I've been in love with the same woman for 49 years. If my wife ever finds out, she'll kill me!
-What are three words a woman never wants to hear when she's making love? "Honey, I'm home"
-Someone stole all my credit cards, but I won't be reporting it. The thief spends less than my wife did.
-We always hold hands. If I let go, she shops. 
-My wife and I went back to the hotel where we spent our wedding night. Only this time, I stayed in the bathroom and cried.
-My wife and I went to a hotel where we got a waterbed. My wife called it the Dead Sea.
-She was at the beauty shop for two hours. That was only for the estimate. She got a mudpack and looked great for two days. Then the mud fell off.
-I was just in London - there is a 6-hour time difference. I'm still confused. When I go to dinner, I feel sexy. When I go to bed, I feel hungry.
-The doctor gave a man six months to live. The man couldn't pay his bill, so he gave him another six months. 
-The Doctor called Mrs. Cohen saying "Mrs. Cohen, your check came back." Mrs. Cohen answered "So did my arthritis!"
-The Doctor says "You'll live to be 60!" "I AM 60!" "See, what did I tell you?"
-A doctor has a stethoscope up to a man's chest. The man asks "Doc, how do I stand?" The doctor says "That's what puzzles me!"
-"Doctor, I have a ringing in my ears." "Don't answer!"
-A drunk was in front of a judge. The judge says "You've been brought here for drinking." The drunk says "Okay, let's get started."
-A bum asked me "Give me $10 till payday." I asked "When's payday?" He said "I don't know, you're the one who is working!"
-There was a girl knocking on my hotel room door all night! Finally, I let her out.
-Why do Jewish divorces cost so much? They're worth it.
-Why do Jewish men die before their wives? They want to. 
-A car hit a Jewish man. The paramedic says, "Are you comfortable?" The man says, "I make a good living."
-I just got back from a pleasure trip. I took my mother-in-law to the airport.
-I wish my brother would learn a trade, so I would know what kind of work he's out of.



Sensible Observations

Shared by Angelique, TX

1) When I die, I want to die like my grandfather--who died peacefully in his sleep. Not screaming like all the passengers in his car." 
--Author Unknown 
2) Advice for the day: If you have a lot of tension and you get a headache, do what it says on the aspirin bottle: "Take two aspirin" and "Keep away from children."
--Author Unknown 
3) "Oh, you hate your job? Why didn't you say so? There's a support group for that. It's called EVERYBODY, and they meet at the bar." 
--Drew Carey 
4) "The problem with the designated driver program, it's not a desirable job, but if you ever get sucked into doing it, have fun with it. At the end of the night, drop them off at the wrong house." 
--Jeff Foxworthy 
5) "If a woman has to choose between catching a fly ball and saving an infant's life, she will choose to save the infant's life without even considering if there is a man on base." 
--Dave Barry 
6) "Relationships are hard. It's like a full time job, and we should treat it like one. If your boyfriend or girlfriend wants to leave you, they should give you two weeks' notice. There should be severance pay, the day before they leave you, they should have to find you a temp." 
--Bob Ettinger 
7) "My Mom said she learned how to swim when someone took her out in the lake and threw her off the boat. I said,'Mom, they weren't trying to teach you how to swim.'" 
--Paula Poundstone 
8) "A study in the Washington Post says that women have better verbal skills than men. I just want to say to the authors of that study: "Duh."
--Conan O'Brien 
9) "Why does Sea World have a seafood restaurant?? I'm halfway through my fish burger and I realize, Oh my God.... I could be eating a slow learner." 
--Lynda Montgomery 
10) "I think that's how Chicago got started. Bunch of people in New York said, 'Gee, I'm enjoying the crime and the poverty, but it just isn't cold enough. Let's go west.'" 
--Richard Jeni 
11) "If life were fair, Elvis would be alive and all the impersonators would be dead." 
--Johnny Carson 
12) "Sometimes I think war is God's way of teaching us geography."
--Paul Rodriguez 
13) "My parents didn't want to move to Florida, but they turned sixty and that's the law." 
--Jerry Seinfeld 
14) "Remember in elementary school, you were told that in case of fire you have to line up quietly in a single file line from smallest to tallest. What is the logic in that? What, do tall people burn slower?" 
--Warren Hutcherson 
15) "Bigamy is having one wife/husband too many. Monogamy is the same." 
--Oscar Wilde 
16) "Suppose you were an idiot. And suppose you were a member of Congress.. But I repeat myself." 
--Mark Twain 
17) "Our bombs are smarter than the average high school student. At least they can find Afghanistan." 
--A. Whitney Brown 
18) "You can say any foolish thing to a dog, and the dog will give you a look that says, 'My God, you're right! I never would've thought of that!'" 
--Dave Barry 
19) Do you know why they call it "PMS"? Because "Mad Cow Disease" was taken. 
--Unknown, presumed deceased 
20) "Everybody's got to believe in something. I believe I'll have another beer." 
-- W. C. Fields 
21) "Sometimes, when I look at my children, I say to myself -- Lillian, you should have remained a virgin." 
--Lillian Carter, Mother of Jimmy Carter

UPSIDE DOWN CHOCOLATE UGLY CAKE

~Submitted by Judy, MI

2 cups mini-marshmallows
1 cup brown sugar
1 chocolate cake mix
1/2 cup cocoa
2 cups hot water 

Preheat oven to 350. Prepare chocolate cake mix according to the box. Mix marshmallows, brown sugar, cocoa, and water in a bowl. Pour into a greased 9x13 pan. Spoon cake mix on top of marshmallow mixture, but don't mix them.

Bake for 45 minutes. Then, after the cake cools, flip over onto a cookie sheet.

Be careful--the marshmallow mixture might run. No need to frost.



MUSHROOM PIE

~Submitted by Treva, Eastern TN

1 Tbsp. olive oil
1 (10-ounce) package fresh mushrooms sliced
1 large onion chopped
4 slices bacon chopped
3/4 Cup heavy cream
1 Cup shredded Swiss cheese
salt and pepper to taste
1 Tsp. chopped fresh dill
1 (17.25 ounce) package frozen puff pastry thawed
1 egg beaten

Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over MEDIUM-HIGH heat. Add the mushrooms, onion and bacon. Cook and stir for about 5 minutes or until vegetables are tender. Reduce the heat to MEDIUM and add the cream and dill. Cook and stir for about 10 more minutes. Remove from the heat and stir in the cheese. Place one sheet of puff pastry on a well oiled baking sheet and pour the mushroom filling over the top. Cover with the other sheet and press the edges together to seal. Make some holes in the top with a fork. Brush the top with beaten egg. Bake for about 40 minutes in the preheated over or until golden brown. Cool then cut into squares to serve.

MAKES: 12 servings.



CRESCENT TACO HOT DISH

~Submitted by Pat in Minden, NV

1 1/2 to 2 lbs. hamburger
1 small onion, diced
1 15 oz. can tomato sauce
1 1 1/4 oz. package taco seasoning
1 10 oz. tube crescent rolls
Taco chips
2 cups sour cream
4 cups shredded Cheddar cheese
Shredded lettuce
Hot taco sauce

In a skillet brown the hamburger and onion. Add the tomato sauce and taco seasoning. Mix and simmer for 10 minutes. Separate the tube of rolls and line a greased 9 x 13-inch pan. Sprinkle with 1 1/2 cups of crushed taco chips. Spoon the meat mixtures over the chips. Top with sour cream. Sprinkle Cheddar cheese over the sour cream. Place 1 cup of crushed taco chips on top. Bake in a 375 degree oven for 25 minutes. Serve with shredded lettuce and hot taco sauce.

Makes 6 to 8 servings.

Source: Specialties of the House (A Country Inn and Bed & Breakfast Cookbook)



CHICKEN & DUMPLINGS IN THE CROCKPOT

~Submitted by Treva, Eastern TN

4 boneless skinless chicken breasts, cut to small chunks 
2 cans condensed cream of chicken soup 
1/4 cup onion, finely diced 
2 cups water 
2 (10 oz) packages refrigerated biscuits 
1 chicken bouillon cube 

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.



CHARLIE'S FUDGE

~Submitted by Rusty, Leesburg, FL

In a bowl put:
12 oz. pkg. of semi-sweet chocolate chips
1/2 cup of nuts (chopped)
2 cups of small marshmallows

In a medium sized saucepan put:

1 stick of butter or margarine
1 cup of sugar
1 tsp. of vanilla
5 oz. (small can) of evaporated milk

Over medium heat bring mixture to a rolling boil while stirring constantly. Continue to stir while maintaining a low rolling boil for 5 minutes. Remove from heat. Put contents of bowl in the saucepan. Stir until all marshmallows are dissolved. Put mixture in a buttered glass pie dish or similar container. Chill 2 or 3 hours before slicing.



SOUR CREAM SWISS STEAK

~Submitted by Treva, Eastern TN

2 pounds or round steak, 1 inch thick
1/4 cup of flour
1 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of vegetable oil
2 onions, sliced
1/2 cup of water
1/4 tablespoon of steak sauce
1/2 cup of sour cream
2 tablespoons of Swiss cheese, grated
1/8 teaspoon of paprika 

Dredge the steak on both sides with flour seasoned with salt and pepper. Heat the oil in a skillet, brown steak on both sides. Add the remaining ingredients, except the cheese, cover skillet. Simmer for 1 hour or until the meat is fork tender, sprinkle with Swiss cheese on each steak while still hot. 

Serves 4



SPAGHETTI GENOESE

~Submitted by Tena, MO

1 pound long spaghetti
1/4 cup olive oil
1/2 cup butter
2 cloves garlic, finely minced
6 tablespoons chopped parsley
1 pint half-and-half
1/2 cup Parmesan cheese, grated

Cook spaghetti according to package directions. Drain.

In a large skillet, heat oil and butter over low heat. Add garlic, but do not brown. Stir in parsley and half-and-half; heat slightly, but do not boil. Add spaghetti to cream sauce in skillet; mix well. Blend in cheese, a little at a time, coating all the spaghetti well. Serve on hot plates.

Source: Culinary Arts Institute Italian Cookbook



CHOCOLATE WAVE CAKE

~Submitted by Treva, Eastern TN

With warm chocolate and melted cream filling, this utterly decadent dessert is guaranteed to knock your socks off. 

3/4 cup butter
1 cup semisweet chocolate chips
1 cup sugar
2 & 1/2 teaspoons cornstarch
4 eggs
4 egg yolks
1 & 1/2 teaspoons Grand Marnier

For the white-chocolate truffle:
6 ounces white chocolate
3 tablespoons heavy cream
3 tablespoons softened butter 
2 tablespoons Grand Marnier

1. Melt butter in a double boiler over medium-low heat. 

2. Add chocolate chips, heating until mixture is melted. 

3. Combine sugar and cornstarch in a large mixing bowl. 

4. Add chocolate mixture to sugar mixture and beat well. 

5. In a separate bowl, combine four eggs, four yolks, and Grand Marnier. Add this to the chocolate mixture and beat until well mixed. Cover and chill overnight. 

6. Melt the white chocolate and heavy cream in a double boiler over low heat. Add butter and Grand Marnier and stir until smooth. Chill overnight. 

7. Butter and flour six 5-ounce ramekins. Fill 1/3 of each with the chilled chocolate mixture. 

8. Add a rounded tablespoon of the truffle mixture. Fill to the top with the chocolate mixture. 

9. Bake at 450 degrees for 15 minutes. Let the cakes sit for 15­20 minutes before inverting. Run a knife around the edges to loosen. Serve with chocolate sauce, raspberries, and/or ice cream if desired.

Serves 6.



OATMEAL CAKE (1966)

~Submitted by Luanne, FL

Combine and set aside:
1 1/4 cup boiling water
1 cup oatmeal
1 stick of margarine

Mix together:
1 cup white sugar
1 cup brown sugar
1 tsp soda
1/1/2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg

Add oat mixture, stirring very well and pour into a 9 X 13 pan. Bake at 350* for about 35 minutes.

While cake is baking, heat in sauce pan:
4 TBS of margarine
1 cup brown sugar
1/2 cup evaporated milk
1/2 tsp vanilla
1 cup of coconut

Spread on hot cake. Let cool and serve.



TUSCAN STEAK WITH MUSHROOMS

~Submitted by Treva, Eastern TN

In Tuscan Steak with Mushrooms, the classic combo of steak and mushrooms gets a makeover to fit today's tastes and lifestyles. Quick-to-fix strip steak pairs up with sunny Mediterranean flavors derived from a dash of olive oil and a splash of fresh lemon juice. The steak is served with a sauté of mushrooms, all cooked in the same pan for convenience and added flavor.

3/4 teaspoon salt, divided
1/2 teaspoon cracked black pepper
4 (6 to 8 ounce) strip club steak (about 1 inch thick)
1 tablespoon olive oil, divided
1 pound white mushrooms (or mixed mushrooms such as white, crimini and shiitake), sliced (about 6 cups)
1/2 cup thinly sliced green onions (scallions) 
4 lemon wedges

Sprinkle 1/2 teaspoon of the salt and the pepper over both sides of steaks. In a large skillet, over medium heat, heat 1-1/2 teaspoons of the oil. Add mushrooms; cook and stir just until golden, about 6 minutes. Remove to a bowl along with any juices in the pan. In the same skillet, heat the remaining 1-1/2 teaspoons oil. Add steaks; cook to desired doneness, 5 to 6 minutes on each side for medium rare. Remove to 4 dinner plates. Return mushrooms and any liquid in the bowl to the skillet along with the green onions and the remaining 1/4 teaspoon salt. Cook until mushroom mixture is hot, stirring to incorporate any browned-on bits from the pan. Spoon mushroom mixture over steaks; serve with lemon wedges. 

Serves 4.



BREADED PARSNIPS

~Submitted by Larry Holmes, Ontario, Canada

1 pound parsnips
1 egg
2 tablespoons milk
1.2 teaspoon salt
freshly ground black pepper
¼ teaspoon ground or powdered savory
½ cup dry bread crumbs
¼ cup butter

Peel the parsnips and cut them into large pieces about 2 ½ inches long. Cook in boiling water for 8 to 10 minutes or until almost tender. Drain.

Beat the egg and milk together. Add salt and pepper to taste and savory to the bread crumbs. Melt butter in a heavy skillet. Dip each piece of parsnip in the egg mixture then in the crumbs. Cook in the melted butter until golden brown, tuning often.

Makes 6 servings



MARINATED ARTICHOKE APPETIZERS

~Submitted by Treva, Eastern TN

Makes 24 appetizers

24 marinated artichoke quarters, drained 
24 cherry or grape tomatoes 
8-ounce block reduced-fat white cheddar or Swiss cheese, cut into 24 cubes 

Skewer one artichoke piece, tomato, and cheese cube onto a toothpick. Serve immediately or cover and refrigerate until ready to serve. 

Nutritional Info Per Serving (1 appetizer): Cals: 37, Carb: 1.8 g, Chol: 5 mg, Fat: 2.1 g, Sat Fat: 0.6 g, Fiber: 0.7 g, Protein: 3 g, Sod: 92 mg, Calcium: 84 mg

Diabetic Exchanges: 1/3 Medium-Fat Meat, 1/3 Vegetable



BANANA NUT BREAD BAKED IN A JAR

~Submitted by Helen, Fort Myers, FL

2/3 C. shortening
2 2/3 C. sugar
4 eggs
2 C. bananas, mashed
2/3 C. water
3 1/3 C. flour
½ tsp. Baking powder
2 tsp. Baking soda
1 ½ tsp. Salt
1 tsp. Cinnamon
1 tsp. Ground cloves
2/3 C. nuts, chopped

Cream shortening and sugar; beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt and spices, add to banana mixture. Stir in nuts. Pour mixture into greased wide mouth jars, filling ½ full of batter. Bake at 325 about 45 minutes. When done, remove one jar at a time from oven. Clean sealing edge with a paper towel or cloth and screw on jar flat and cap firmly. Heat will vacuum seal jar and make it keep one year.

Makes 8 pints.

Substitutes for banana: 2 cups shredded apples or carrots. 1 bag cranberries (ground). 1 ¾ cups applesauce and ¼ cup pineapple, 2 cups pumpkin, 2 cups zucchini or 2 cups apricots (chopped).



HONEY-BAKED DRUMSTICKS

~Submitted by Treva, Eastern TN

1 can (15 ounces) tomato sauce
1/4 cup honey
2 tablespoons balsamic vinegar
1 teaspoon ground cinnamon
1 & 1/2 teaspoons garlic salt
8 chicken drumsticks
1 & 1/2 cups orzo pasta
1 medium-size tomato, seeded and diced.
1/4 cup raisins
2 tablespoons chopped pimiento-stuffed olives
3 tablespoons slivered almonds

Heat oven to 425 degrees.

Combine tomato sauce, honey, vinegar, cinnamon, and garlic salt. Stir well. Remove 1 cup of the mixture and set aside. Remove and discard skin from drumsticks. Place drumsticks in a 13x9 inch baking dish and brush with remaining tomato sauce mixture. Bake at 425 for 30 minutes, turning and brushing with liquids in pan occasionally.

Meanwhile, cook orzo in boiling salted water until tender, 6 to 8 minutes. Drain well. Place in saucepan along with reserved 1 cup tomato mixture, diced tomato, raisins, and olives. Heat over low heat. Serve alongside drumsticks.

Sprinkle with almonds.



ESPRESSO POACHED PEARS

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

6 cups strong plunger coffee
¾ cup sugar
1 cinnamon stick
3 cloves
4 Beurre Bosc pears, peeled, stalks intact
¼ cup sugar, extra 

Place the coffee, sugar, cinnamon and cloves in a saucepan over medium-low heat, stirring until sugar is dissolved.

Add the pears and simmer for 20 minutes, turning pears occasionally until they are tender.

Remove from the heat, remove the lid and allow to cool in the pan.

Remove pears from coffee syrup.

Place 1 cup of coffee syrup in a small saucepan over medium heat.

Add the extra sugar and stir until sugar is dissolved.

Boil for 6-8 minutes or until reduced by half and set aside to cool.

To serve, place pears in bowls, spoon over the syrup and serve.



POTATO CASSEROLE

~Submitted by Treva, Eastern TN

2 lbs frozen hash browns
1 lb Velveeta
1 white onion
1 green pepper
1 can cream-of-celery
1 pint sour cream
bread crumbs

Chop up green pepper and onion. Combine cream of celery soup, and sour cream. (I also add oregano, because I think it gives it great flavor) Dice up Velveeta. Combine hash browns, Velveeta, onion, pepper and soup/sour cream mixture. Spread in a well-greased 13 x 9, and top with bread crumbs. Bake at 350 for about 30-45 minutes- when bubbly and heated through.

RASPBERRY-LEMONADE GRANITA

~Submitted by Ann, FL

Yields: About 8 cups or 16 servings
Prep Time: 20 minutes

INGREDIENTS: 

2 to 3 lemons
3/4 cup sugar
3 cups water
1 pint raspberries 

DIRECTIONS: 

1. From lemons, grate 1 teaspoon peel and squeeze 1/4 cup juice. 

2. In 1-quart saucepan, heat sugar, lemon peel, and 1 1/2 cups water to boiling over high heat, stirring to dissolve sugar. Remove saucepan from heat; stir in raspberries. Cool sugar syrup to room temperature. 

3. In food processor with knife blade attached, blend mixture until pureed. With back of spoon, press puree through sieve into bowl; discard seeds. Stir in lemon juice and remaining 1 1/2 cups water. Pour into 13" by 9" metal baking pan. 

4. Cover and freeze mixture about 1 1/2 hours or until frozen around the edges. With fork, scrape ice, mixing it from the edge to the center. Repeat process about every 30 minutes or until mixture turns into ice shards, about 1 1/2 hours. 

5. Serve granita right away, spooning shards into chilled dessert dishes or wine goblets. Or, cover and freeze up to 1 month. To serve, let stand about 5 minutes at room temperature to soften slightly.

NUTRITIONAL INFORMATION: 

Calories: 45
Cholesterol: 0
Sodium: 0
Carbohydrates: 11
Fiber: 1
Protein: 0

Source: GoodHousekeeping.com



GARDEN VEGETABLE SPAGHETTI

~Submitted by Treva, Eastern TN

A bounty from the garden--peas, carrots, onion, garlic, zucchini, tomatoes and basil--makes a delicious pasta topping.

1 package (16 ounces) spaghetti
2 tablespoons olive or vegetable oil
2 medium carrots, sliced (1/4 cup)
1 medium onion, diced (1/2 cup)
2 medium zucchini, cut into 1/2-inch slices (4 cups)
2 garlic cloves, finely chopped
3 medium tomatoes, cut into 1-inch pieces
1/2 cup frozen green peas, thawed
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese

1. Cook and drain spaghetti as directed on package.

2. While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.

3. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

Tip:
For 4 grams of fat and 360 calories per serving, omit the oil and spray a nonstick skillet with cooking spray.



BOSTON CLAM CHOWDER

~Submitted by Treva, Eastern TN

2 (7 & 1/2 oz.) cans minced clams
1/2 cup water
1 medium onion, cubed
1 carrot, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon thyme
2 cups skim milk

Drain clams, reserving 1/2 cup liquid. Put reserved clam liquid and remaining ingredients except clams and milk into blender container; cover and run on speed 4 (or low) until vegetables are chopped. Pour into a saucepan; cook, covered, over low heat about 20 minutes or until vegetables are tender. Add clams. Gradually add milk, stirring constantly. Simmer 5 minutes. 

Makes 6 servings. 

(about 61 calories per serving)



CHICKEN-VEGETABLE SOUP

~Submitted by Treva, Eastern TN

2 cups cubed cooked chicken or turkey
1 cup cauliflower cut up
4 cups fat-free chicken broth
1 tsp chopped fresh or 1/2 tsp dried tarragon leaves
1/8 tsp pepper
4 small potatoes, cut up
1/2 cup carrot, sliced 

Put all ingredients in a soup pot. Heat to boiling, then simmer for 10 - 12 minutes, stirring occasionally, until vegetables are crisp-tender. 

You can substitute vegetables with whatever you have on hand.

ITALIAN SPINACH PIE

~Submitted by Jean, Syracuse, NY

Prep Time: 10 min
Total Time: 50 min
Makes: 8 servings

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese 
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained 
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese 
4 eggs, beaten 
1 jar (7 oz.) roasted red peppers, well drained, chopped 
1/3 cup KRAFT 100% Grated Parmesan Cheese 
1 tsp. dried oregano leaves 

PREHEAT oven to 350°F. Mix all ingredients until well blended.

POUR into greased 9-inch pie plate.

BAKE 40 minutes or until center is set.

Nutrition (per serving)
Calories 170 Total fat 8g Saturated fat 3.5g Cholesterol 125mg Sodium 550mg Carbohydrate 10g Dietary fiber 1g Sugars 2g Protein 16g Vitamin A 100%DV Vitamin C 30%DV Calcium 35%DV Iron 8%DV



CHILI PARMESAN CHICKEN

~Submitted by Jean, Syracuse, NY

Phase 1, 2, and 3 

Prep Time: 5 min
Total Time: 30 min
Makes: 6 servings

1/4 cup KRAFT 100% Grated Parmesan Cheese 
2 tsp. chili powder 
6 small boneless skinless chicken breast halves (1-1/2 lb.) 

MIX cheese and chili powder in pie plate. Add chicken; turn to evenly coat all sides. 

PLACE chicken in shallow baking dish. 

BAKE at 400°F for 20 to 25 minutes or until chicken is cooked through. 

Nutrition (per serving)
Calories 160 Total fat 4.5g Saturated fat 2g Cholesterol 70mg Sodium 150mg Carbohydrate 1g Dietary fiber 0g Sugars 0g Protein 27g Vitamin A 10%DV Vitamin C 0%DV Calcium 8%DV Iron 6%DV



ORANGE GELATIN IN A CLOUD

~Submitted by Jean, Syracuse, NY

Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings

2 cups boiling water 
1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin 
1 cup cold water 
2 cups thawed COOL WHIP LITE Whipped Topping 

ADD boiling water to gelatin in medium bowl; stir at least 2 minutes until gelatin is completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Cut gelatin into 1/2-inch cubes. 

SPOON 1/4 cup of the whipped topping into each of 8 dessert dishes. Using back of spoon, spread whipped topping onto bottom and up side of each dish. Fill center of the whipped topping with gelatin cubes. 

SERVE immediately or refrigerate until ready to serve. 

Nutrition (per serving)
Calories 45 Total fat 2g Saturated fat 2g Cholesterol 0mg Sodium 80mg Carbohydrate 4g Dietary fiber 0g Sugars 3g Protein 2g Vitamin A 0%DV Vitamin C 0%DV Calcium 0%DV Iron 0%DV

BLUEBERRY DREAM SMOOTHIE

~Submitted by Treva, TN

This recipe takes advantage of the antioxidant properties of blueberries, the brain-boosting, anti-clotting properties of cinnamon, and the potassium-rich banana. It is highly nutritious and wonderful tasting--not to mention pretty!

2 cups Stonyfield Farm fat free vanilla yogurt
1 cup frozen blueberries
1 banana, sliced in 1/2 rounds
2 splashes of orange juice
pinch of cinnamon 

Add all ingredients to blender. Use ice crusher speed until blueberries break up. Blend at a high speed. Serve and enjoy immensely.

Yields 2 servings



HAM AND RICE BAKE

~Submitted by Jean, Syracuse, NY

1/2 (10 1/2 oz.) can cream of mushroom soup
2/3 c. water
1 c. cubed ham (use leftovers)
2/3 c. minute rice
1 (8 oz.) can green beans, drained
1 tbsp. chopped onions
3 tbsp. fine dry bread crumbs
1 tbsp. butter, melted

Combine all ingredients except crumbs and butter in a saucepan. Heat until boiling. Pour into 1 quart casserole. Toss crumbs with butter and sprinkle over casserole. Bake at 400 degrees for about 20 minutes.

Makes 2 servings.



WALDORF SALAD

~Submitted by Jean, Syracuse, NY

1 small pear, diced
1 small apple, diced
1 stalk celery, diced
2 tablespoons chopped pecans or walnuts
1/4 cup salad dressing
1 tablespoon orange juice
2 lettuce leaves 

Mix together the pear, apple, celery and nuts. Blend together the salad dressing and orange juice. Add salad mixture and toss to mix. Serve on lettuce leaves. 



BEEF TENDERLOIN FILLETS WITH GREEN PEPPERCORN SAUCE

~Submitted by Jean, Syracuse, NY

2 tablespoons butter or margarine
2 (8-ounce) beef tenderloin fillets
2 cups Marsala wine
1 cup chicken broth
20 green peppercorns
2 cups whipping cream
1/8 teaspoon Dijon mustard

Melt butter in a large skillet over medium-high heat. Add fillets, and cook 6 minutes on each side or to desired degree of doneness. Remove fillets from skillet, and keep warm.

Add wine, broth, and peppercorns to skillet; cook 20 minutes or until liquid is reduced by half. Stir in cream and mustard; cook 20 minutes or until liquid is reduced by half. Return fillets to skillet, and serve warm. 

Yield: Makes 2 servings

PHILLY OREO CHEESECAKE

Prep Time: 20 min
Total Time: 5 hr 5 min
Makes: 16 servings, one piece each 

1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, divided 
1/4 cup (1/2 stick) butter or margarine, melted 
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 
1 cup sugar 
1 tsp. vanilla 
1 cup BREAKSTONE'S or KNUDSEN Sour Cream 
4 eggs

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Place 30 of the cookies in food processor; cover. Process 30 to 45 sec. or until finely ground. Add butter; mix well. Press firmly onto bottom of prepared pan. 

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating just until blended after each addition. Chop remaining cookies. Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies. 

BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator. 

Great Substitute 
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

How To Bake in Springform Pan 
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Prepare crust as directed; press firmly onto bottom of pan. Prepare filling as directed; pour over crust. Sprinkle with the chopped cookies as directed. Bake 1 hour or until center is almost set. Run small knife or small spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Nutrition (per serving)
Calories 470 Total fat 33g Saturated fat 18g Cholesterol 130mg Sodium 470mg Carbohydrate 37g Dietary fiber 1g Sugars 27g Protein 7g Vitamin A 20%DV Vitamin C 0%DV Calcium 6%DV 

Source: Kraft Foods



CAJUN RIB EYE BURGUNDY

This recipe was the winning entry in the 1997 Texas Beef Cookoff. 

Prep: 10 minutes
Cook: 20 minutes
Servings: Serve 4

4 beef rib eye steaks (6-ounces) cut 1-inch thick 
3 Tbsp. Cajun spice mix 
1 Tbsp. olive oil 
2 Tbsp. fresh oregano, chopped fine 
1 Tbsp. fresh thyme, chopped fine 
1 Tbsp. fresh rosemary, chopped fine 
1 tsp. garlic, minced 
1 cup Burgundy wine 
-- salt and pepper to taste

Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste.

In a heavy skillet, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter.

Reduce heat to medium and add oil. Sauté herbs and garlic in oil until fragrant and slightly brown.

Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes.

Remove steaks to platter and keep warm. Boil liquid until reduced by half. Spoon sauce over steaks and serve.

If fresh herbs are unavailable you may substitute dried as follows: 1 Tbsp. dried oregano leaves, 2 tsp. dried thyme leaves, 2 tsp. dried rosemary (chopped fine).

Top loin strips (NY Strip) can be substituted for the rib eye steaks. 

Source: Texas Beef Council



CHICKEN PARMESAN

Prep: 15 min
Cook: 20 min - Easy
Serves 4 - 6

I have made this dish many times and like it better each time I do. I use the "thicker crust" variation, and will change up seasonings in the coating to suit my accompaniments. This is great served with buttered pasta.

2 large whole boneless skinless chicken breasts (about 1 - 1 1/2 pounds total) 
2 cups dry bread crumbs (can be seasoned with grated Parmesan cheese, if desired) - you can also use plain flour 
4 tablespoons extra-virgin olive oil, or cooking oil of your choice 
4 tablespoons unsalted butter 
2 cups Italian tomato sauce like plain tomato sauce, or tomato sauce with oregano (or use your favorite prepared sauce) 
1/2 pound fresh mozzarella cheese, thinly sliced or grated 
Salt and freshly ground black pepper to taste 

Skillet, oven-proof dish; oven with broiler

TRIM and carefully slice the chicken breasts in half.

OPTIONAL, for thinner cutlets: with the flat side of a cleaver or a heavy skillet (you can also use a roller or even a wine bottle), pound or roll the chicken breasts between two sheets of plastic wrap to the desired thickness (usually about 1/4").

SPREAD the bread crumbs on a flat plate.

PREHEAT oven to 400 degrees F.

SET the tomato sauce on low heat to warm (it will spread more easily).

THOROUGHLY coat cutlets with bread crumbs (press down firmly while coating with bread crumbs).

ON medium-high heat, melt the butter with the olive oil. Sautee the breaded cutlets until they are deep golden brown on both sides. Remove to paper towel spread over old newspaper to drain.

PLACE 1/2 cup of the warm tomato sauce in the bottom of a baking dish large enough to hold the cutlets in one layer. Add the cooked cutlets to the baking dish; cover with the rest of the tomato sauce of the warm tomato sauce and the sliced/grated mozzarella.

COOK the chicken parmesan in the oven for ten minutes. If the cheese has not melted/browned you can slip it under the broiler for a minute or so - keep an eye on it so the cheese does not burn.

VARIATION: For a thicker 'crust' bread the cutlets by dipping them first in flour, then in a beaten, raw egg before the breadcrumbs and sautéing, which gives a thicker crust. You will want to move each one to the hot skillet when breaded so they don't get soggy.

SERVE with grated Parmesan cheese. Goes great with a side of pasta and a green salad and or French/Italian bread, or garlic bread.

Source: E-RCPS



CORN CUSTARD

2 Eggs, beaten
1 tsp. Salt
2 Tbsp. Sugar
1/4 tsp. Pepper
2 Tbsp. Butter, melted
2 c. Scalded milk
1 can Corn

Combine all ingredients. Add to beaten eggs, mix well. Pour into baking dish. Place baking dish in a larger baking dish with hot boiling water. Bake at 325 degrees until firm. 



ARTICHOKE BRUNCH CASSEROLE

Serves 10

10 eggs 
1/2 cup flour 
1 teaspoon baking powder 
1 16 ounce carton cottage cheese 
2 cups shredded jack cheese 
2 cups shredded cheddar cheese 
1/2 stick butter 
1 teaspoon seasoned salt (such as Lawry's®) 
1/4 teaspoon pepper 
1 teaspoon basil 
1/2 cup chopped onion 
1 can (13-ounce) Artichoke hearts, drained and chopped 
Paprika (optional) 
tomato wedges (optional) 
fresh parsley sprigs (optional)

1. Preheat oven to 325°F. 

2. In a large mixing bowl, combine eggs, flour, baking powder, seasonings, and basil; blend well. Stir in cottage cheese, other cheeses. Set aside. 

3. Melt butter in skillet and lightly sauté onions, then add artichokes and toss with onions and butter. Do not sauté the artichokes -just toss to coat. 

4. Add artichoke mixture to egg mixture, stirring to blend well. Pour mixture into greased 9 x 13 inch baking dish. Sprinkle with paprika. 

5. Bake, uncovered, in 325°F degree oven for about 1 hour until set and golden brown. Let stand a few minutes before cutting to serve.

Based on individual serving:
Calories: 379
Total Fat: 27 g
Saturated Fat: 14 g
Cholesterol: 280 mg
Sodium: 750 mg
Carbohydrates: 11 g
Fiber: 1 g
Sugar: 3 g
Protein: 24 g
Calcium: 400 mg
Folate: 30 mcg

Source: B & B recipe cookbook

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