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"If ever a time should come, when vain and aspiring men shall possess the highest seats in Government, our country will stand in need of its experienced patriots to prevent its ruin."
~Samuel Adams, 1776

Ten Commandments of Human Relations

~Shared by Treva, NC

Speak To People — there is nothing so nice as a cheerful word of greeting.

Smile At People — it takes 72 muscles to frown, only 14 to smile.

Call People — the sweetest music to anyone’s ears is the sound of his own name.

Be Friendly and helpful, if you would have friends, be a friend.

Be Cordial — speak and act as if everything you do is a genuine pleasure.

Be Genuinely interested in people — you can like almost everybody if you try.

Be Generous with praise — cautious with criticism.

Be Considerate with the feelings of others — there are usually three sides to a controversy: yours, the other fellow’s, and the right side.

Be Alert to give service — what counts most in life is what we do for others.

Add To This  — a good sense of humour, a big dose of patience and a dash of humility, and you will be rewarded many-fold.

Helpful Hints

~Shared by Julia, TX
 
Candles burn more slowly and evenly with minimal dripping if you place them in the refrigerator for several hours before using.  

Club soda makes a great and cheap spot cleaner for carpet. 

Cottage Cheese - Store carton upside down. It will keep twice as long. 

Ice Cream - Sometimes ice cream that has been opened and returned to the freezer forms a waxlike film on the top. To prevent this, press a piece of waxed paper against the surface of the remaining ice cream and reseal the carton. 

To keep ice cream from leaking through the bottom of a cone, put a marshmallow in the bottom. 

Paint - When you are ready to paint, put baby oil on your arms, hands, and face. Then you can just wash it off with soap and water. 

To soften cream cheese in a microwave oven. Unwrap the cheese and place on plate. Microwave at 30% power for 2 to 2 1/2 minutes or until soft, turning cheese over once.

Things Cats Must Remember (ok. . . things we would like cats to remember)
 
~Shared by Pat, Merritt Island, FL
 
Screaming at the can of food will not make it open itself.
   
I should not assume the patio door is open when I race outside to chase leaves.
 
If I play "dead cat on the stairs" while people are trying to bring in groceries or laundry, one of these days it will really come true.

If I put a live mouse in my food bowl, I should not expect it to stay there until I get hungry.

The guinea pig likes to sleep once in a while. I will not watch him constantly.

If I bite the cactus, it will bite back.

I will not stand on the bathroom counter, stare down the hall, and growl at nothing right after my human has finished watching "The X-Files."

My human is capable of cooking bacon and eggs without my help.

Television and computer screens do not exist to backlight my lovely tail.

No matter how dangly and attractive they are, my human's earrings are not cat toys.

The canned cat food is already dead. I do not need to kill it by swatting bits of it all over the floor.

I am a carnivore.  Potted plants are not meat.

I will never be able to walk on the ceiling, and staring up the wall and screaming at it will not bring it any closer.

It is not a good idea to try to lap up the powdered creamer before it all dissolves in the boiling coffee.

If my human wants to share her sandwich with me, she will give me a piece. She will notice if I start eating it from the other end.

The goldfish likes living in water and must be allowed to remain in its bowl.

I cannot leap through closed windows to catch birds outside.

The large dog in the back yard has lived there for six years.  I will not freak out every time I see it.

If I must give a present to my human's overnight guests, my toy mouse is much more socially acceptable than a live cockroach, even if it isn't as tasty.

As talented as I may be with kitty litter, my human will not be impressed with my attempts to build sand castles in the litter box.



Murphy's Laws of Law Enforcement

~Shared by Patty H., Galveston, TX

New uniforms and ties attract ketchup and gravy.
~^~
You will never get the urge to use the bathroom until you have left the station.
~^~
Surprise inspections will only occur after you have been in a foot pursuit through mud.
~^~
The Mayor will get a traffic ticket the day before your department negotiates for a salary increase.
~^~
The bigger they are, the harder they fall. Also the harder they punch, kick and choke.
~^~
Never search a dark warehouse with a cop whose nickname is "Boom-Boom".
~^~
Pens never leak onto old uniform shirts.
~^~
To err is human, to forgive is against department policy.
~^~
Shatterproof flashlights seldom are.
~^~
If you park your patrol car in the exact center of the Gobi desert, within 5 minutes someone will pull up and ask for directions.
~^~
Glow in the dark sights are just as visible to you as they are to the crook hiding behind you.
~^~
Wearing white socks makes boot zippers break.
~^~
Coffee jitters will never bother you until firearm qualification day.
~^~
Flashlight batteries never die in the daylight hours.
~^~
Your mouthiest traffic violator will be related to the sheriff.
~^~
If the crooks are within pistol range, so are you.
~^~
The speed with which you respond to a fight in progress is inversely proportional to how long you have been an officer.
~^~
Perfect 10's only show up to talk when you are busy.
~^~
Bullet proof vests might be.
~^~
Old squad cars never die, they just smell that way.



Girlie Wisdom!

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

Women over 50 don't have babies because they would put them down and forget where they left them.

A friend of mine confused her Valium with her birth control pills... she has 14 kids but doesn't really care.  

One of life's mysteries is how a 2-pound box of chocolates can make a woman gain 5 lbs.

My mind not only wanders, it sometimes leaves completely.

The best way to forget your troubles is to wear tight shoes.

The nice part about living in a small town is that when you don't know what you are doing, someone else does.

The older you get, the tougher it is to lose weight because by then, your body and your fat are really good friends.

Just when I was getting used to yesterday, along came today.

Sometimes I think I understand everything, and then I regain consciousness.

I gave up jogging for my health when my thighs kept rubbing together and setting fire to my knicker's.

Amazing!  You hang something in your closet for a while and it shrinks 2 sizes!

Skinny people irritate me!  Especially when they say things like...'You know sometimes I forget to eat!' ......Now I've forgotten my address, my mother's maiden name and my keys, but I have never forgotten to eat.  You have to be a special kind of stupid to forget to eat!

The trouble with some women is that they get all excited about nothing and then they marry him.

I read this article that said the typical symptoms of stress are eating too much, impulse buying, and driving too fast. Are they kidding?  That's my idea of a perfect day!

ALBUQUERQUE BEAN DIP

~Shared by Johnny, LA

1 cup chopped onion
2 (16-ounce) cans refried beans
1/4 cup barbecue sauce
2 tablespoons mayonnaise
1/4 cup Original TABASCO® brand Pepper Sauce

Combine all ingredients in a food processor and process until smooth. Refrigerate until ready to serve.

Serve with tortilla chips, as a topping for nachos, or as a burrito filling.

Makes 4 cups.


MILKY WAY® CAKE OR HERSHEY BAR CAKE

~Shared by Treva, NC      

8 MILKY WAY® bars (regular size, break in sm. pieces)
2 sticks butter
4 eggs
2 c. sugar
2 1/2 c. cake flour
1 c. buttermilk
1/2 tsp. soda
2 tsp. vanilla flavoring
1 c. pecans, chopped

Melt MILKY WAY® bars with 1 stick butter. Set aside. Cream 1 stick butter with sugar. Add eggs, one at a time, beating well after each. Add flour, buttermilk, soda and vanilla. Fold in MILKY WAY® mixture and pecans. Grease and flour tube pan. Bake at 300 to 325 degrees for 1 1/2 hours.

TOPPING:
1 tbsp. milk
1 stick butter
1 tbsp. vanilla extract
3 MILKY WAY® bars, broken into sm. pieces
1 c. 4X powdered sugar
1/2 c. pecans, chopped (I use 1 c.)

Combine first 4 ingredients. Melt over low heat. Add sugar. Pour over cake while still warm. If you prefer, substitute Hershey bars instead of MILKY WAY® bars.


TEX-MEX CHEESE BALLS

~Shared by Jim D., WA

1 lb. bulk sausage
1 lb. Monterey Jack cheese, grated
1 1/2 tbsp chili powder
2 tsp. cumin
1/4 bunch cilantro, chopped fine
1/2 cup shallot bottoms, sliced fine
1 6-oz. can green chile peppers, chopped
3 cups Bisquick Mix

Combine all ingredients in a large stainless steel bowl. Roll the sausage mixture into small bite-sized balls. (About the size of large marbles.) Arrange the balls on two parchment lined-half sized baking sheets. (If desired the pans can be wrapped in film and frozen.

Preheat oven to 300 degrees F and bake uncovered for 20 minutes or until the balls have a golden brown crust. Remove from oven and cool for 10 minutes. Serve with salsa or warmed nacho cheese sauce.

Yield: 100 to 120 balls



CHICKEN POTPIE EMPANADAS

~Shared by Ann S., Mims, FL

Make this comfort-food favorite in no time with a store-bought rotisserie chicken and frozen piecrust.

Serves 4
Hands-on Time: 25m
Total Time: 50m

Ingredients
1 tablespoon unsalted butter
1/2  yellow onion, diced
1 tablespoon flour
3/4 cup low-sodium chicken broth
1  10-ounce box frozen peas and carrots
1  3- to 4-pound store-bought rotisserie chicken, meat shredded
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2  refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

Directions
1. Heat oven to 400° F.

2. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, salt, and pepper. Remove from heat.

3. Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust.

4. Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.
 
Tip
Avoid onion-chopping tears by lighting a candle.
 
Nutritional Information
Calcium 61mg; Calories 697; Calories From Fat 46%; Carbohydrate 43g; Cholesterol 143mg; Fat 35g; Fiber 3g; Iron 4mg; Protein 50mg; Sat Fat 8g; Sodium 680mg

Source: Real Simple



BUCKEYE BARS

~Shared by Barb C., Chula Vista, CA
 
1/2 cup (1 stick) butter, softened
3/4 cup  crunchy peanut butter
22 NILLA Wafers, crushed
2 cups  powdered sugar
1/2 of 8-oz. Tub COOL WHIP Whipped Topping (Do not thaw.)
3 squares  BAKER'S Semi-Sweet Chocolate

LINE 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. Or until chocolate is melted; stir until blended. Spread over peanut butter layer.

REFRIGERATE 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

Source: LilBits ofThisnThat-PSP@yahoogroups.com


HOT CHEDDARY SPINACH DUNK

~Shared by Linda H., Rosharon, TX

You may have seen dips like this before, but Stouffer's makes it a new taste experience. The cheesy Welsh Rarebit accents the Creamed Spinach perfectly to create a taste sensation! Serve at your next party or indulge your family with something different.

Servings: 8 

1 package (10-oz.) Classic Recipes Welsh Rarebit
1 package (9-oz.) Creamed Spinach, prepared according to pkg. directions
1 (16-oz.) round bread loaf
2 tablespoons all-purpose flour
6 strips bacon, cooked, drained and crumbled
1 can (8-oz.) water chestnuts, drained and chopped
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
2 tablespoons shredded cheddar cheese

Preheat oven to 400F.

CUT top third off bread. Remove soft bread from inside, leaving a 1-inch shell. Cut top crust and soft bread into bite-size pieces. Place bread shell on baking sheet.

Prepare Welsh rarebit according to package directions, thoroughly stirring in flour halfway through heating time.

Combine Welsh rarebit, creamed spinach, bacon, water chestnuts, mustard and pepper in medium bowl; place in bread shell. Sprinkle with cheese.

Bake for 20 to 25 minutes or until cheese melts. Serve hot with bread pieces for dipping.

Source: www.meals.com


FRUIT DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
8 oz. Block of cream cheese
8 oz. Container of sour cream
4 oz. Container of vanilla flavored yogurt
1 tsp. Vanilla flavoring

Directions:
Put all ingredients in blender and blend until smooth. If desired, garnish with sprigs of fresh mint.


BROWN SUGAR SMOKIES

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

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 12 

"Mini smoked sausages disappear extra quickly when blanketed in crisp bacon and topped with a brown-sugar glaze."

Ingredients:
1 (16 ounce) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste

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

2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.

3. Bake until bacon is crisp and the brown sugar melted.

Source: Allrecipes.com


APPETIZER MEATBALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1 can (20 oz.) pineapple chunks
3 Tbs. sugar
5 Tbs. Teriyaki sauce (divided)
1 Tbs. vinegar
1 Tbls. ketchup
1 Lb. lean ground beef
2 Tbs. instant minced onion
2 Tbs. cornstarch
1/4 cup water

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and ketchup; set aside. Mix ground beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in a large skillet; drain off excess fat. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through.

Makes 6 to 8 appetizer servings


THE CHICKEN CRUNCH AT PLANET HOLLYWOOD

~Shared by Johnny, LA
 
Sliced chicken breast fingers are coated with a crunchy, slightly sweet breading combination of Cap'n Crunch cereal and cornflake crumbs..  The chicken is then deep-fried to a golden brown and served with a tasty dipping sauce made from mayonnaise, horseradish, and Dijon mustard.  You've probably never tasted nothing like it.
 
Creole Mustard Sauce:
2 tablespoons grey poupon country dijon mustard
3 tablespoons mayonnaise (book does not specify a brand)
1 teaspoon yellow mustard
1 teaspoon cream-style horseradish
1 teaspoon honey
 
vegetable oil for frying
2 boneless, skinless chicken breast halves
2 cups of capn crunch cereal (the original)
1/2 cup cornflake crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
1 cup milk
 
1. Preheat oil in a deep pan or deep fryer to 375 degrees.  You want to use enough oil to completely cover the chicken 1 to 2 inches deep.

2. Ccombine all of the ingredients for the creole mustard sauce in a small bowl and chill the sauce while the chicken is prepared.

3. Cut each chicken breast, lengthwise, into 5 long slices (chicken fingers).

4. Smash the capn crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding.

5. Combine the cereals, onion powder, garlic powder, salt, and pepper in a medium bowl.

6. Combine the egg with the milk in a separate bowl.

7. Dredge each piece of chicken in the milk mixture, then completely coat it with the dry mixture.  do this for all the chicken before frying.

8. When the oil is hot, fry the chicken for 4 to 6 minutes or until golden to dark brown and crispy.  remove to paper towels or a rack to drain. serve hot with creole mustard sauce on the side for dipping.


SWEET PARTY MIX

~Shared by Treva, NC

5 c. Cheerios
3 c. Rice Chex
1 1/2 lbs. white chocolate
16 oz. dry roasted can unsalted peanuts
3 c. Wheat Chex
1 lb. bag of M & M's

Combine dry ingredients. Melt chocolate in the microwave. Pour melted chocolate over dry mixture. Stir until well mixed. Lay on wax paper to dry.


GARLICKY CLAM DIP

~Shared by Jim D., WA

1/2  tsp  Salt
1/4  tsp  Pepper
2 oz  Clam juice
2  tsp Lemon juice
3 each  Garlic cloves
7  oz Canned clams
1  C  Cream cheese
1-1/2 tsp Worcestershire sauce

Crush 3 garlic cloves into 8 ounces softened cream cheese and blend until smooth. Add salt, pepper, 1 (7 oz) can chopped canned clams (drained, reserving the liquid), clam juice, worcestershire sauce, and lemon juice. Blend until smooth.


PITA POCKETS

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

Makes 16 pockets

1 1/4 c water  
1 1/2 tsp salt  
1 tbsp sugar  
1/4 c shortening 
2 1/4 c flour  
1 c rye flour  
1/2 c buttermilk  
2 1/2 tsp yeast

Preheat 450, preheated baking stone or baking sheet.

Measure ingred into pan, select dough cycle. Remove dough to lightly floured board, cover with lg bowl, let rest 10-15 mins. Divide the dough into 16 portions. Form into balls, flatten each with fingertips, working in as much flour as possible. Roll out into 5”circles, 1/8”thick. Place rack on bottom third of oven. Preheat unglazed baking tiles for 5 mins in 450 oven. Quickly place 3-4 pitas on preheated tiles or stone, bake 3 mins. For soft pitas do not brown. Immed upon taking from oven, stack the puffed pitas. Wrap in towel while cooling. If the pitas are too thick, they may not form a pocket.

Tip- Timing is critical in this recipe. Remove pitas from oven before they begin to brown. Work in as much flour as possible with your hands as you form these pitas. This gives the typical texture & makes separating them into pockets easier.

Variation- Try making pita chips. Separate pita layers by cutting or pulling apart. Cut both circles into 4 or 8 wedges. Bake, turning once at 350 for 10-15 mins or until lightly browned & crisp or broil 3-4 mins until golden & crisp.

My note: maybe try sprinkling with parmesan & brushing with garlic & sundried tomato oil, sprinkle with sea salt.


CHICKEN ENCHILADA DIP
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
2 pkg. (8 oz. each) Cream Cheese, softened and cut up
2 cups chopped cooked chicken
1-1/3 cups shredded cheddar cheese
1 can (10 oz.) Ro-Tel diced tomatoes & green chilies
 
4 green onions, chopped
1 tsp. minced garlic
1/2 cup chopped fresh cilantro
Tortilla chips or crackers
 
In a large saucepan, combine cream cheese, chicken, cheddar cheese, undrained tomatoes & green chilies, green onions and garlic.  Cook and stir over medium-low heat until cheese melts.  Stir in cilantro.  Serve warm with tortilla chips or crackers.


FREAKISHLY FANTASTIC FAUX-FRIED ZUCCHINI

~Shared by Linda H., Rosharon, TX

Our days of hiding from fried zucchini are over. Embrace your love of this formerly off-limits fried stuff NOW with this new HG creation...

2 large zucchini; ends removed
3/4 cup bran cereal; ground in the food processor
1 egg beaten or 2 egg whites
1 tbsp. powdered ranch dressing/dip mix
1/4 tsp. plus 1 dash garlic powder
1/4 tsp. plus 1 dash onion powder
1/4 tsp. plus 1 dash oregano
2 dashes pepper
2 dashes salt

Preheat oven to 350 degrees. Cut zucchini into half-inch-wide circles. Blot away any excess moisture with a paper towel. Place egg substitute in a medium-sized dish, and season with a dash each of garlic powder, onion powder, oregano, salt, and pepper. In a separate medium-sized container, combine cereal breadcrumbs with 1/4 tsp. each of garlic powder, onion powder, and oregano -- add the ranch mix and a dash each of salt and pepper, and then mix well. Set out a baking pan, and spray with nonstick spray. Toss zucchini circles in the egg until they are all evenly covered. One by one, coat zucchini with breadcrumbs (giving them a shake first to remove excess egg substitute), and lay them flat on the baking pan. Place in the oven, and bake for 10 minutes. Flip zucchini circles over, and return to the oven for about 10 more minutes, or until outsides are crispy and zucchini is cooked through.

MAKES 3 SERVINGS

Source: hungry-girl.com


ARTICHOKE CHEESE DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/8 teaspoon onion salt
1 teaspoon dried dill weed
1/8 teaspoon lemon pepper
1/2 (14 ounce) can artichoke hearts, drained
 
Preheat oven to 350 degrees F (175 degrees C).

Combine the mayonnaise, Cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.

Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.


TEXAS CHICKEN QUESADILLAS

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

Ingredients:
2 TBSP of oil
1-1/2 onions (vidalia is preferred) sliced into rings
1 TBSP honey
2 chicken breasts, diced
1/2 cup BBQ sauce
1 Cup shredded Mexican cheese
8 ten inch flour tortillas

Directions:
Heat one tablespoon of the oil in a pan over medium high heat. Add the onions and cook until they begin to caramelize. Mix in the honey and stir until it is golden brown. Remove and set aside.Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken. Place the chicken, onions and cheese onto a tortilla, top with the other tortilla and cook in your quesadilla maker about 5 minutes. Alternatively, you can cook them in the oven at 350 degrees for 20 minutes.

Source: Deliciousmelicious.com


DRIED BEEF CHEESE BALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
2 8-oz. packages of cream cheese
6 green onions, finely chopped
1/2 teaspoon Accent
1 package of thin slices beef (like for sandwiches)

Divide beef into equal halves. Dice one half. Cut the other half into 1/4 inch squares.
 
Mix together real well onions, accent, cream cheese and diced beef. Shape into a ball. Place the 1/4 squares of beef all over the outside of the cheese ball. Chill and serve.
 
This recipe may be doubled or tripled depending on how large you want the ball to be.


BARBECUED MEATBALLS

~Shared by Johnny, LA

1 to 2 lbs. ground beef
2 tsp. Worcestershire sauce
2/3 c. evaporated milk
1 envelope dry onion soup mix

Sauce:
2 c. ketchup
1 c. brown sugar, packed
1 tbsp. Worcestershire sauce

Mix beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup mix. Shape into balls the size of walnuts. Broil 4 inches from broiler for 12 minutes or until done. Turn if necessary to keep from burning. Mix sauce ingredients and boil 10 minutes. Pour over meatballs in slow cooker/Crock Pot turned on low. 2 pounds of ground beef makes about 50 meatballs.



BACON-CRAB MUSHROOM CAPS

~Shared by Treva, NC

Prep Time: 20 min;  Total Time: 30 min
Makes: 36 servings, 1 stuffed mushroom cap each
 
1 can (6 oz.) crabmeat, drained, flaked
1/2 cup  KRAFT Shredded Sharp Cheddar Cheese
1/2 cup KRAFT Real Mayo Mayonnaise
1/3 cup  OSCAR MAYER Bacon Pieces or Bits
1 & 1/2 Tbsp. Parsley flakes
36 medium  mushroom caps

PREHEAT oven to 350°F. Mix all ingredients except mushroom caps.

SPOON evenly into mushroom caps. Place on baking sheet.

BAKE 8 to 10 minutes or until cheese is melted.

Kraft Kitchens Tips:
Variation: Omit mushroom caps. Prepare crabmeat mixture as directed. Use as a spread for your favorite NABISCO Crackers or as a flavorful filling for sandwiches or hollowed-out cherry tomatoes. Serve hot or cold! Makes 1 & 1/3 cups.
Substitute: Substitute 1 pkg. (8 oz.) imitation crabmeat for the canned crabmeat.


7-LAYER SOMBRERO DIP

~Shared by Jim D., WA

1  packet (1 oz)  Hidden Valley original ranch dressing mix
1 C Sour cream
1  can (16 oz) Refried beans
1  C  Diced tomatoes
1  can (4 oz)  Diced green chiles, drained
1  can (2.25 oz)  Sliced black olives, drained
3/4 C each Shredded cheddar cheese and jack cheese
Avocado - Optional

Spread beans on 10-inch serving platter. Blend sour cream and dressing mix. Spread over beans. Layer remaining ingredients. Serve with tortilla chips.

Makes 8-10 servings.


TAVERNS

~Shared by Leasa, IA
 
These are typically called Sloppy Joes, but around here they're "taverns" because of the fact that they are usually served in the "taverns" around here.
 
1 C water
1 onion, diced
3/4 C ketchup
1 T chili powder
2 lbs hamburger
2 t regular mustard
salt and pepper to taste
 
Boil together water, onion, ketchup and chili powder for 7 minutes.  Then add hamburger, prepared mustard, salt and pepper.  Cook over low heat 1/2 hour or more until liquid is mostly dissolved.  Stir often.  Serve on buns with dill pickle slices.

Not heart healthy but really tasty!!

Source: Courtesy of Gail Eriksen, The St. Paul Lutheran Church cookbook, Holstein, IA 1981


SHRIMP MOSCA

~Shared by Larry Holmes,  Toronto, Ontario

1/2 cup olive oil
2 pounds headless unpeeled fresh shrimp
2 bay leaves
1/4  teaspoon dried rosemary
6 to 8 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 cup white wine
Italian bread, toated, optional

In large skillet over medium heat, heat 1/4 cup olive oil.  Add shrimp and all spices; sauté 5 to 10 minutes or until shrimp start to turn pink.   Add wine and remaining oil;  reduce heat to loan ad cook about 5 to 10 minutes longer or until shrimp are bright pink and curled and sac is heated through.  Remove bay leaves.  Serve with hot, toasted Italian bread for dunking into sauce, if desired.  Shrimp are to be peeled at the table.

Makes about 4 servings.
 

PREGNANT DATES

~Shared by Linda H., Rosharon, TX

Serves 6 as appetizers

24 dried, pitted dates
24 Marcona almonds*, toasted
12 slices thick-cut bacon
toothpicks

Preheat oven to 400 degrees F.

Stuff an almond into each date. Cut each slice of bacon in half, crosswise.

Wrap each date in half a slice of bacon, and secure with a toothpick. You should stick the toothpick through the date closer to one end, so as not to run into the almond in the middle.

Place dates on a baking sheet lined with aluminum foil. Bake for about 20 minutes, turning them over after halfway through, until the bacon is fully cooked. Baking time may be slightly longer or shorter, depending on thickness of the bacon. Serve immediately.

Source: www.thekitchn.com


BLT DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 pounds bacon
2 cups mayonnaise
2 cups sour cream
2 teaspoons paprika
2 (14.5 ounce) cans diced tomatoes, drained

Place the bacon in a large skillet; cook over medium-high heat until very crisp, about 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble, and reserve.

Mix the mayonnaise, sour cream, paprika in a large mixing bowl. Stir in the bacon and the drained tomatoes. Chill dip at least 6 hours or overnight.


HONEY SWEET AND SOUR WINGS

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

3/4 cup honey
3/4 cup diced red sweet peppers
1/3 cup rice wine vinegar
1/3 cup pineapple juice
1/2 teaspoon garlic salt
1/2 teaspoon bottled hot pepper sauce
1 1/2 pounds fried or baked chicken wings

Combine honey, peppers, vinegar, pineapple juice and seasonings in small saucepan; mix well. Cook and stir until mixture begins to thicken. Pour over chicken wings in baking dish. Bake at 350F 12 to 15 minutes or until wings are glazed with sauce. For a spicier version buffalo chicken wings may be used.

Source: Nikibone.com


SAUSAGE CHEESE BALLS

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

2 pkgs. (16 oz. each) Regular Flavor Jimmy Dean Pork Sausage
1-1/2 cups all-purpose baking mix
16 oz. (4 cups) shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic (optional)

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1” balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Note: may be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown. Variation: for firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above.

Makes about 6 dozen; variation - 9 dozen


CREAM CHEESE CLAM DIP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
8 ounces cream cheese
1 small can minced clams (reserve 1 tablespoon juice)
3 tablespoons chopped green onion
dash garlic powder 

Combine cream cheese, clams, reserved juice, onions, and garlic. Blend well. This is especially good with whole grain crackers, baby carrots or bagel pieces.


PICKLED SHRIMP

~Shared by Johnny, LA

1 lb small, fresh shrimp
Juice of 4 limes
Juice of 2 lemons
1 large red onion, sliced thin
1 cup green olives
3 tbs wine vinegar
1 tbs olive oil
1/2 tsp red pepper flakes
1/2 tsp salt
1/4 tsp white pepper
2 tbs chopped parsley

Shell, cook & devein shrimp. Combine all ingredients except parsley in glass bowl. Cover with plastic wrap, Refrigerate for six hours, turning every two hours. Garnish with parsley.

Yield: 6-8 servings.


CHEESE CRESCENT TIRANGLES

~Shared by Treva, NC
 
4 oz tomato-basil feta cheese, finely crumbled (1 cup)
2  tablespoons finely chopped green onions (2 medium)
1 egg, well beaten
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon grated Parmesan cheese

Heat oven to 375°F.In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.

If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
   
Press each rectangle into 7 & 1/2 x 5-inch rectangle. Cut rectangle into 3 rows by 2 rows to make 6 (2 & 1/2-inch) squares.

Top each dough square with slightly rounded measuring teaspoon feta cheese mixture. Fold dough over filling, forming triangle; press edges to seal.

On ungreased cookie sheets, place triangles 2 inches apart. Repeat with remaining 3 dough rectangles and feta cheese mixture. Brush tops with remaining beaten egg. Sprinkle lightly with Parmesan cheese.

Bake 9 to 11 minutes or until golden brown. Serve warm.


RAW RADISH DIP

~Shared by Jim D., WA

8   oz  cream cheese
1  Tbsp.  Lemon Juice
1/4  tsp  Dill Weed
1  tsp salt
1 clove  Garlic, crushed
1  c.  chopped radishes

Blend together the cream cheese, lemon juice, dill wee, salt and garlic and 1/2 of the radishes until well blended.

Stir in remaining radishes until well blended. Cover and chill for two hours.

Serve with chips or crackers.


CRANBERRY CHEESE SPREAD

~Shared by Rita K., Niceville, FL

1 package cream cheese, softened (8 oz.)
1/2 Cup sour cream
2 tbsp. honey
1/4 tsp. cinnamon
1 Can whole berry cranberry sauce
1/3 cup toasted slivered almonds
Assorted crackers

In a small mixing bowl beat the cream cheese, sour cream, honey and cinnamon until smooth.  Spread onto a serving dish or plate.  Stir cranberry sauce in another bowl  until it reaches a spreading consistency.  Spread it over the cream cheese mixture leaving a 1 inch border around the edge.  Sprinkle with the almonds.  Cover and refrigerate for two to three hours.  Serve with crackers.

Source: my Nebraska hometown Garden County News newspaper


QUESADILLAS (with Butternut Squash)

~Shared by Linda H., Rosharon, TX

Serves 4

Kids who don't eat meat will like these without the chicken. Or you can also puree the chicken after cooking and add to the bean mixture.

Nonstick cooking spray
1 tbsp. olive oil
1/2 pound chicken cutlets or boneless chicken breast, rinsed and dried
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. chili powder, or to taste
1/2 cup canned navy beans, drained and rinsed
1/2 cup reduced-fat sour cream
1/2 cup butternut squash puree
1/2 cup shredded reduced-fat Cheddar cheese
4 (8-inch) whole-wheat tortillas
1/2 cup bottled salsa

Preheat oven to 400°. Coat a large baking sheet with cooking spray.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil. Sprinkle the chicken with salt, pepper, and chili powder, add it to the pan, and cook until no longer pink in the center, 4 to 5 minutes per side for cutlets. For chicken breast, cook 5 minutes per side, reduce heat to low, cover, and cook 9 to 10 minutes longer. Cut the chicken into thin slices, or puree it, if necessary.

In a small bowl or mini-chopper, mash the beans with the sour cream. In another bowl, stir together the butternut squash puree and the cheese.

Spread the bean mixture over two of the tortillas, then arrange the chicken slices or spread the pureed chicken on top. Spread the cheese mixture over the other two tortillas and press one of each together to form sandwiches. Place on the baking sheet and bake until the tortillas are crisp, 5 to 6 minutes. Cut into wedges and serve with salsa.

Source: Created by Jessica Seinfeld from the book Deceptively Delicious


ZUCCHINI APPETIZERS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 cups thinly sliced unpared zucchini (about 4 small)
1 cup Bisquick Original baking mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
Dash of pepper
1 clove garlic, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

Heat oven to 350 F. Grease bottom and sides of rectangular pan, 13x9x2 inches.

Stir together all ingredients. Spread in pan.

Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

High Altitude (3500-6500 ft): Heat oven to 375 F.

Makes 4 dozen

Source: Bisquick


CRAB CHEESE BALL

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

8 oz. cream cheese, softened
1 bunch green onion, chopped fine
6 oz. imitation crab, chopped fine

Mix ingredients together.

Chill.

Serve with crackers.

GARLIC FRIES

~Shared by Treva, NC

Tossing the fries in butter and garlic after cooking makes them unbelievably rich.

3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.

Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.

Yield:  6 servings
 
CALORIES 256 (27% from fat); FAT 7.7g IRON 1.9mg; CHOLESTEROL 12mg; CALCIUM 55mg; CARBOHYDRATE 42.3g; SODIUM 386mg; PROTEIN 5.9g; FIBER 3.5g

Source: Cooking Light, APRIL 2002


MEXICAN SALSA

~Shared by Mary S., Nashville, TN

Yield: 4 servings 

INGREDIENTS

-  1/2 teaspoon lemon juice
-  1/2 teaspoon salt
-  1 pound fresh tomatoes, cored and chopped
-  1/2 medium onion, diced
-  1 tablespoon fresh chopped jalapeno pepper
-  1 small garlic clove, chopped fine
-  1 teaspoon fresh chopped cilantro

DIRECTIONS

In a mixing bowl, combine the lemon juice and salt. Stir to dissolve the salt.

Add the tomatoes and coat them with the juice. Add the onion, jalapeno, garlic, and cilantro and stir.

Nutritional Information Per Serving (1/4 of recipe): Calories: 30, Fat: 0 g, Cholesterol: 0 mg, Sodium: 301 mg, Carbohydrate: 7 g, Protein: 1 g

Source: Diabetes Cookbook for Dummies


BAKED POTATO SKINS

~Shared by Maggie, TX

Ingredients:

6 small baking potatoes, scrubbed and dried
1/4 cup safflower oil margarine, Hollywood, melted
1 cup shredded cheddar cheese alternative, TofuRella
1/4 cup real bacon pieces, Hormel
1/4 cup diced green onions
Freshly ground pepper

Directions:

Pierce the potatoes several times with a fork. Place in the microwave on high for 18 minutes. (If you don't have a carousel, turn the potatoes at least once during cooking.) The potatoes are done when they're tender to piercing. Remove from the microwave and cool.

When cool enough to handle, cut the potatoes in half lengthwise. Scoop out the potato, leaving a thin coating along the skin. (Reserve the cooked potato, you can use most of it for other potato dishes, such as hash browns.)

Place the potato skins, cut side up, on a baking sheet. Brush the melted safflower margarine completely over the inside of the potato skins. Take a little of the reserved potato (about 1 tablespoon, mashed) and put in the bottom of each skin. Sprinkle with the cheddar cheese alternative, bacon pieces, or desired toppings. Finish by sprinkling green onions and pepper on top.

Return to the microwave, cooking long enough to melt the cheese and to warm the potatoes.

Serving Size: Makes 6 Servings

Nutritional Information: Per Serving: Calories: 203, Cholesterol: 7mg, Dietary Fiber: 2g, Protein: 7g, Sodium: 321mg, Carbohydrate: 21g, Total Fat: 11g, Saturated Fat: 2g, Calories from Fat: 48%, Calories from Carbohydrates: 40%, Calories from Protein: 12%

Source: The Lactose-Free Cookbook by Sheri Updike.



SLOPPY JOES

~Shared by Treva, NC

Kids and adults alike love this little sweet-savory sandwich. Great for gatherings. Keep the meat mixture warm in a slow cooker set on low. Carrots and vegetables, sliced thin make great sides.

3/4 cup chopped onion
1/2 cup chopped green bell pepper
3/4 pound ground round
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 & 1/2-ounce) rolls, split

Heat a large nonstick skillet over medium heat.

Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally.

Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.

Yield:  12 servings (serving size: 1 sandwich)

CALORIES 202 (27% from fat); FAT 6.2g IRON 2.6mg; CHOLESTEROL 19mg; CALCIUM 68mg; CARBOHYDRATE 27g; SODIUM 392mg; PROTEIN 10.2g; FIBER 2.5g

Source: Cooking Light, JANUARY 2004

SMOKED SALMON CANAPES

~Shared by Mary S., Nashville, TN

Yield: 24 appetizers  

INGREDIENTS

-  6 slices firm pumpernickel or whole-wheat bread
-  1/4 cup plus 2 tablespoons light vegetable-flavored cream cheese spread
-  4 ounces thinly sliced smoked salmon, cut into 1-1/2-inch pieces
-  1/2 cup peeled, seeded, and finely chopped cucumber
-  24 small sprigs fresh dill or 1 teaspoon dried dill

DIRECTIONS

Trim the crusts from the bread slices and spread each slice with 1 tablespoon of the cream cheese.

Cut each bread slice diagonally into quarters to make 4 triangles. Top each triangle with a folded piece of salmon, a teaspoon of cucumber, and a sprig of fresh dill or a small pinch of dried dill. Serve immediately.

* To make in advance, top the canapes with the cream cheese and salmon. Cover with plastic wrap and chill for up to 3 hours before serving. Add the cucumber and dill just before serving.

Nutritional Information Per Serving (per appetizer): Calories: 31, Carbohydrate: 4 g, Cholesterol: 5 mg, Fat: 0.9 g, Saturated Fat: 0.3 g, Fiber: 0.5 g, Protein: 2 g, Sodium: 140 mg, Calcium: 8 mg Diabetic Exchanges: 1/4 starch, 1/3 Lean Meat

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


STUFFED MUSHROOMS

~Shared by Mary S., Nashville, TN

Yield: 10 servings

INGREDIENTS

-  1 pound large white mushrooms (about 10-12), cleaned and well dried with paper towels
-  2 tablespoons chopped chives or thinly sliced green onion tops
-  2 tablespoons reduced-fat mayonnaise
-  3 tablespoons fat-free sour cream
-  2 tablespoons grated Parmesan cheese
-  5 tablespoons Italian seasoned bread crumbs
-  1 tablespoon balsamic vinegar
-  2-3 drops hot pepper sauce (optional)

DIRECTIONS

Preheat the boiler. Spray a baking sheet with nonstick spray. Trim the mushroom stems. Pull out the stems, chop, and reserve. Lay the mushrooms, rounded side down, on the baking sheet.

In a small bowl, combine 1/3 cup of the mushroom stems, chives, mayonnaise, sour cream, cheese, bread crumbs, vinegar, and hot pepper sauce (if desired). Stir to mix well.

Stuff each mushroom with the cheese mixture. Broil 2 inches from the broiler until the stuffing begins to brown, about
2 to 4 minutes. Serve warm.

Nutritional Information Per Serving (1 mushroom): Calories: 41, Fat: 2 g, Cholesterol: 3 mg, Sodium: 159 mg, Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

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


WHITE BEAN DIP

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  Nonstick cooking spray
-  1/2 cup chopped onions
-  2 garlic cloves, minced
-  1 can (15 ounces) cannellini beans, drained and rinsed
-  1/2 teaspoon chopped fresh sage
-  1 teaspoon balsamic vinegar
-  1 tablespoon water
-  1/8 teaspoon salt
-  1/8 teaspoon pepper

DIRECTIONS

Place a medium skillet over medium heat and coat it with nonstick cooking spray. Add the onions and cook until they're soft and translucent, about 1 minute.

Add the garlic and continue to cook for about 30 seconds.

Place the beans in a food processor and add the cooked onions and garlic, sage, vinegar, water, salt, and pepper. Process until smooth (about 1 to 2 minutes).

Transfer the mixture to a bowl, cover it, and refrigerate it for 3 to 4 hours before serving.

Nutritional Information Per Serving (1/4 of recipe): Calories: 65, Fat: 0 g, Cholesterol: 0 mg, Sodium: 161 mg, Carbohydrate: 12 g, Protein: 3 g
Diabetic Exchanges: 1/2 Starch, 1/2 Very Lean Meat

Source: Diabetes Cookbook for Dummies


SHRIMP REMOULADE

~Shared by Mary S., Nashville, TN

Yield: 18 servings

INGREDIENTS

-  1/2 cup chili sauce
-  1/4 cup fat-free sour cream
-  2 tablespoons reduced-fat mayonnaise
-  1 garlic clove, minced
-  1 teaspoon prepared white horseradish
-  1 pound medium cooked shrimp, shelled and deveined

DIRECTIONS

In a medium bowl, whisk together the chili sauce, sour cream, mayonnaise, garlic, and horseradish.

Stir in the shrimp. Serve immediately, or cover and refrigerate several hours before serving.

Nutritional Information Per Serving (2 tablespoons): Calories: 41, Fat: 1 g, Cholesterol: 50 mg, Sodium: 162 mg, Carbohydrate: 2 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 6 g
Diabetic Exchanges: 1 Very Lean Meat

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


FETA-HERB SPREAD

~Shared by Mary S., Nashville, TN

Yield: 10 servings

INGREDIENTS

-  1 32-ounce container low-fat or nonfat plain yogurt
-  1 clove garlic, crushed and peeled
-  1/2 teaspoon salt, or to taste
-  1 cup crumbled feta cheese (about 4 ounces)
-  1 tablespoon extra-virgin olive oil
-  2 teaspoons chopped fresh parsley
-  1 teaspoon dried oregano

DIRECTIONS

Line a sieve with cheesecloth and spoon in yogurt. Set the sieve over a bowl, leaving at least 1 inch clearance at the bottom. Cover and refrigerate for at least 8 hours or overnight.

Place garlic on a cutting board, sprinkle with salt and mash into a paste with the side of a chef's knife. Transfer to a medium bowl. Add the drained yogurt (discard whey) and whisk until smooth. Stir in feta cheese, oil, parsley and oregano.

Nutritional Information Per Serving (1/4 cup each) Calories: 65, Fat: 3 g, Cholesterol: 7 mg, Carbohydrate: 4 g, Protein: 4 g, Fiber: 0 g, Sodium: 248 mg
Diabetic Exchanges: 1/2 Low-Fat Milk

Source: The Eating Well Diabetes Cookbook

GAME DAY CHILI

Prep time: 15 mins
Cook time: 2 hours
This recipe serves:  6

1 tablespoon vegetable oil
1 small green bell pepper, seeded and chopped
2 medium onions, chopped
4 cloves garlic, minced
2 teaspoons chili powder, or to taste
1 1/2 teaspoons ground cumin
2 pounds boneless beef round, cut into 1/2-inch cubes
1 15-ounce can chopped tomatoes
1 1/2 cups low-sodium beef broth
1 teaspoon dried oregano
1 tablespoon cornmeal
1 15-ounce can kidney beans, drained and rinsed
salt to taste
chopped onion, for garnish
chopped green bell pepper, for garnish
non-fat sour cream, for garnish

1. In a large heavy soup pot, heat the oil over medium heat. Add the green pepper, onions and garlic and cook, stirring occasionally, until the vegetables are soft, about 8 minutes.

2. Add the chili powder and cumin and cook, stirring frequently, for 30 seconds.

3. Add the beef, tomatoes, beef broth and oregano and simmer for 1 1/2 hours, until the beef is tender.

4. Add the cornmeal and beans and cook for 5 minutes, or until the chili has thickened and the beans are warmed through.

5. Serve in warm bowls garnished with onions, green peppers and sour cream, if desired.

Serving Size: 1 bowl
Per Serving Calories 400 Carbohydrate 33 g Fat 10 g Fiber 10 g Protein 42 g Saturated Fat 3 g Sodium 511 mg


HONEY GARLIC MEATBALLS

Ingredients:

Meatballs:

2 lbs. Lean ground beef - 900 g
4 Fresh white bread slices, processed into crumbs
2 Large eggs, fork-beaten - 2
1 tsp. Salt - 5 mL
1/4 tsp. Cayenne pepper - 1 mL

Honey Garlic Sauce:

1 tbsp. Hard margarine (or butter) - 15 mL
8 Garlic cloves, minced

14 oz. Can of stewed tomatoes (with juice), puréed - 398 mL
3/4 cup Liquid honey - 175 mL (I only use honey from OhioHoney.com!)
1/4 cup Soy sauce - 60 mL
2 tsp. Cornstarch - 10 mL

Directions:

Meatballs:

Combine all 5 ingredients in large bowl. Mix well. Shape into 1 1/2 inch (3.8 cm) balls. Arrange in single layer on ungreased baking sheet. Bake in 500 F (260 C) oven for 10 to 12 minutes until browned. Transfer to ungreased 2 quart (2 L) casserole.

Honey Garlic Sauce:

Melt margarine in medium saucepan on medium. Add garlic. Heat and stir until garlic is soft but not browned.

Add tomatoes and honey. Stir.

Stir soy sauce into cornstarch in small bowl until smooth. Stir into tomato mixture. Bring to a boil, stirring constantly, until slightly thickened. Makes about 2 1/4 cups (550 mL) sauce. Pour sauce over meatballs. Bake, uncovered, in 350 F (175 C) oven for about 20 minutes until meatballs are glazed.

Makes 8 Servings

Note:
To freeze large quantities of meatballs ahead of time, arrange cooked and drained meatballs in single layer on baking sheet. Freeze, uncovered, for about 1 hour until firm. Place in airtight container. Freeze for up to 2 months.

Variation:
These are also wonderful served as an appetizer. Shape into 1 inch (2.5 cm) balls.

Serving Size: Makes 68 Meatballs

Nutritional Information: Per serving: 354 Calories; 12.6 g Total Fat (5.7 g Mono, 0.9 g Poly, 4.5 g Sat); 112 mg Cholesterol; 37 g Carbohydrate; trace Fibre; 24 g Protein; 1132 mg Sodium

Source: Most Loved Main Courses by Company's Coming


CHEESE AND CHICKEN BALL

1 (5 oz) can chunk chicken, drained
1 (0.4 oz) Ranch-Style salad dressing mix
2 (8 oz) pkgs. cream cheese, softened
1 c. pecans, chopped & toasted

Combine chicken, salad dressing mix & cream cheese in a mixing bowl, beat at medium speed with an electric mixer until blended. Shape into a bowl & roll in pecans. Cover & chill.


MEXICAN CHICKEN ROLL-UPS

1 med. onion, chopped
2 tbsp. butter
1 1/2 c. chicken tenders
1 (12 oz.) jar picante sauce
1 (3 oz.) pkg. cream cheese
1 tsp. chili powder
2 c. shredded cheddar cheese
8 flour tortillas

Heat oven to 350 degrees. Cook chicken and onion in butter in large skillet. Season with chili powder. Spread cream cheese over tortillas, top with chicken, onion, picante sauce, and cheese. Roll each tortilla and put on 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.


CHEESY PEPPERONI PIZZA DIP

3/4 cup chopped pepperoni
1 can  (15 oz) pizza sauce
4 green onions, finely chopped
1 can (2-1/4 oz) sliced  black olives, drained
1/2 teaspoon dried oregano leaves
1-1/4 cup shredded mozzarella cheese
1 package (3 oz) cream cheese, softened
1 package (8 oz) refrigerated breadstick dough
1 Tablespoon butter, melted
2 teaspoons minced parsley

In a heavy pot, over medium heat, combine pepperoni, sliced olives,  green onions, oregano and pizza sauce.  Cook until heated through, about 5-7 minutes.

Add cream cheese and mozzarella cheese.  Stir until melted and mixture is well combined.  Turn heat to low while preparing the breadsticks.  Stir occasionally.

Remove breadsticks from tube and cook according to package directions.  If you are really fancy, clever and an over-achiever, you could make these from scratch.  

When breadsticks are finished baking, brush with melted butter and sprinkle with parsley.

Serve warm.

Source: Noble Pig


SUGAR GLAZED NUTS

1/2 c. butter
1 c. brown sugar
1 to 2 tsp. cinnamon
1 lb. walnut halves (or use half walnuts and half cashews)

Melt 1/2 c. butter in a 2 quart casserole dish. (Microwave on high for 1 minutes or till melted.) Stir in brown sugar and cinnamon. Microwave on high 2 minutes. Mix well. Add nuts and mix to coat. Microwave on high 3 to 5 minutes. Spread out onto wax paper. Cool. Keeps best in a tin.


FESTIVE CRAB CHEESE SPREAD

8 oz. softened cream cheese
1 cup sour cream
8 oz. imitation crab
1 cup cheddar cheese
1/2 cup finely chopped celery
2 oz. jar diced pimento, drained
2 Tbs. chopped parsley
2 Tbs. chopped onion
1 Tbs. lemon juice
1/4 tsp. hot pepper sauce

In a small bowl, beat cream cheese and sour cream at medium speed, until smooth. Stir in remaining ingredients. Cover tightly, refrigerate at least 2 hours. Serve with assorted crackers.


TOFFEE CRUNCH GRAHAMS
 
12 whole graham crackers (about 5 inches x 2 1/2 inches)
1 1/2 cups butter
1 cup packed brown sugar
2 cups sliced almonds
 
Line a 15 x 10 inch baking pan with heavy-duty foil.  Place the graham crackers in the pan.  In a saucepan, combine the butter and the brown sugar..  Bring to a boil.  Stir constantly.  Carefully pour over the graham crackers.  Sprinkle with the almonds. Bake at 400 F for 6-8 minutes or until bubbly.  Cool in the pan for 4 minutes.  Cut each cracker into four sections.  Transfer to wire racks to cool.

Makes 4 dozen
 
Source:  Taste Of Home


ROAST BEEF AND CREAM CHEESE ROLLS

3 large flour tortillas
1/2 cup reduced-fat cream cheese
1/2 cup fat-free cream cheese
9 slices deli roast beef
1 (8 ounce) can mild green chili
2 cups alfalfa sprouts or radish sprouts
 
Combine reduced-fat and fat-free cream cheese and mix well. Spread 1/3 of the cream cheese mixture on each tortilla and top with 3 slices of roast beef. Place 1/3 of the green chili and 1/3 the alfalfa sprouts on top of the roast beef. Tightly roll each tortilla and place seam side down on a cutting board. Using a serrated knife, slice each tortilla into 6 slices.
 
Makes 6 Servings
Serving Size: 3 slices
 
Nutrients per serving:
Calories: 204
Total fat: 6 grams (29% of calories)
Saturated fat: 3 grams
Cholesterol: 15 mg
Sodium: 473 mg
Carbohydrate: 26 grams (51% of calories)
Protein: 11 grams (21% of calories)
Dietary fiber: 2 grams


CHICKEN FLAUTAS

Serving Size: 32

2 cups finely shredded or chopped cooked chicken
2/3 cup thick and chunky salsa
1/4 cup sliced green onions
3/4 teaspoon ground cumin
vegetable oil
32 corn tortillas
2 cups shredded Monterrey jack or cheddar cheese
guacamole

Combine chicken, Pace Thick and Chunky Salsa, onion and cumin; mix well.

Heat about 1/2" oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels.

Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly; secure with wooden pick.

Place seam-side down on baking sheet. Bake in preheated oven at 400F. about 18-20 minutes or until crisp. Serve warm with guacamole and additional Pace Thick and Chunky Salsa.

Per Serving (excluding unknown items): 99 Calories; 3g Fat (28.5% calories from fat); 6g Protein; 12g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 110mg Sodium.
Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.


BEEF & CHEESE CALZONES

1 10 oz. can refrigerated pizza crust dough
1/3 lb. thinly sliced roast beef or ham
2 medium green onions, sliced
1 4 oz. can mushrooms pieces and stems, drained
1/2 C. shredded Mozzarella cheese
1/4 C. shredded Cheddar cheese Dijon mustard

Heat oven to 350. Lightly grease cookie sheet. Unroll pizza crust on cookie sheet; gently stretch to form 12" square. Layer beef, onions, mushrooms and cheeses on half the crust to within 1" of edge. Fold crust over filling; fold edge up and seal with fork. Cut slits on top. Bake 20-25 minutes or until crust is golden brown and filling is hot. Cool 5 minutes before cutting. Serve with mustard.


FROZEN OREO COOKIE DESSERT

20 oz. crushed Oreos
1/2 gallon softened vanilla ice cream
1 sm. can chocolate syrup
1 sm. Cool Whip
1 stick butter, melted
Salted cocktail peanuts

Mix butter with crushed Oreos and press into 9 x 13 inch pan. Layer the ice cream, peanuts, syrup, Cool Whip on top of the Oreos. Sprinkle Oreos on top and freeze until set.


CHEDDAR ARTICHOKE QUICHE CUPS

2 jars (7-1/2 oz. each) marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 eggs, beaten
1/4 cup dry bread crumbs
1/4 tsp. ground mustard
1/8 tsp. dried oregano
1/8 tsp. pepper
1/8 tsp. hot pepper sauce
2 cups (8 oz.) shredded cheddar cheese
2 Tbs. minced fresh parsley

Drain artichokes, reserving half of the marinade. Chop artichokes; set aside. In a skillet, saute onion and garlic in reserved marinade until tender; set aside. In a large bowl, combine the egg, bread crumbs, mustard, oregano, pepper and hot pepper sauce. Stir in the cheese, parsley, reserved artichokes and onion mixture. Fill miniature muffin cups three-fourths full. Bake at 325 for 15-17 minutes or until set. Cool for 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers.

Yield: 4 dozen.

Source: Country Woman Christmas


SWISS ONION CRESCENTS

1 (8 oz.) pkg Crescent Rolls
4 slices (about 6 x 4 inches) boiled ham
4 tsp. prepared mustard
1 cup shredded Swiss cheese
3/4 cup crushed French Fried onions

Preheat to 375º. Grease a cookie sheet.

Separate crescent dough into 4 rectangles and firmly press perforations to seal. Place one slice of ham on each rectangle. Spread each with 1 tsp. mustard, sprinkle cheese and crushed onions equally among four.

Starting with shortest side, roll up tightly and seal long edge. Cut each into 5 slices.

Bake for 15 to 20 minutes or until golden brown.

Serve warm.


CHICKEN QUESADILLAS WITH ROASTED TOMATILLO SALSA

Quesadillas are easy tasty meals! They are great for left over chicken. Here is a quick and easy recipe.

27 min; 15 min prep
Serves 4

8 ounces fresh tomatillos or cherry tomatoes, husked and rinsed
2 fresh serrano chilies
1/2 small white onion, chopped
3 tablespoons fresh cilantro leaves
1 lime, juice of
1 pinch salt
4 flour tortillas (12-inch wide)
3 1/2 shredded cooked chicken, seasoned to taste
2 1/2 cups of shredded cheddar cheese
1 tablespoon canola oil, for oiling pan
1 tablespoon sour cream (optional)
1 tablespoon guacamole (optional)

Preheat broiler. On a baking sheet, place tomatoes and chiles. Broil turning once halfway, until slightly charred, about 5 to 7 minutes. Discard chile stems. In blender or food processor combine tomatoes, chiles, onion, cilantro, lime juice and salt. Puree until well blended, set aside. Heat large skillet over medium heat. Place tortillas one by one in skillet and toast until puffed and very lightly browned, about 1 minute per side. Lay tortillas on flat work area. On half of each tortilla, place 1/4 chicken, 1/4 cheese and about 2 tbsp of the salsa. Fold tortillas in half. In lightly oiled skillet or grill pan over medium heat, cook quesadilla until crisp and golden brown on both sides, about 1 to 2 minutes per side. Add more oil if necessary before cooking the remaining quesadillas. Transfer to cutting board and cool slightly Slice into wedges and top with remaining salsa, sour cream and guacamole, if desired.

Source: Recipezaar


CHEESESTEAK SANDWICH BARS

7 frozen sandwich steaks (like Steak-Umms)
1 small onion, chopped
4 oz can mushrooms stems and pieces, drained
2 tubes refrigerated pizza crust
1 tablespoon Italian salad dressing
1/4 pound provolone cheese slices

Preheat oven to 400 degrees Fahrenheit.

Place a skillet over medium-high heat. Break the steaks into strips and add to the skillet. Cook, chopping with a spatula. As the steak is browning, add the chopped onions, continuing to chop and stir with the spatula until the onions are tender. Add the drained mushrooms and stir. Drain off the excess fat.

On a greased rimmed cookie sheet, unroll one of the pizza crusts and roll it to a 12" x 10" rectangle. Brush with the Italian dressing. Spread the cooked steak mixture evenly over the dough, leaving a 1/2" border of bare dough around the edges. Place the provolone cheese slices evenly over the filling.

On a sheet of wax paper, foil, or a pastry cloth, unroll the second pizza crust and roll into a 12" x 10" rectangle. Flip over onto the filling and remove the wax paper. Press the edges all around to seal.

Bake for 15 to 20 minutes, until the dough is cooked and golden. Allow to rest for 5 minutes, then use 2 spatulas to remove it from the cookie sheet and place on a rack to cool.

When cool, cover and refrigerate until firm. Cut into 10 bars. Wrap each individually and refrigerate or freeze until ready to serve.

These may be eaten warm, cold or room temperature.

Yield: 10 sandwich bars.

VARIATIONS:

Pizza Bars: Use pizza sauce (not too much), chopped vegetables (mushrooms, onions, green peppers, etc.), slivers of pepperoni and/or cooked crumbled sausage, mozzarella cheese.

Ham & Swiss Bars: Mustard, ground ham, Swiss cheese.

Taco Bars: salsa, ground beef cooked with taco seasoning, chopped onions, diced tomatoes, shredded jack or cheddar cheese.

Chicken & Broccoli Bars: Cream cheese, cooked diced chicken, cooked chopped broccoli, cheddar cheese.

Greek Bars: chopped spinach sautéed with chopped onion and mixed with ricotta cheese and feta cheese and seasoned with dill.

Tuna Bars: Tuna salad made with cottage cheese and chopped onions, cheddar cheese.

Tuscany Bars: pesto sauce, prosciutto, roasted red peppers, provolone.

Breakfast Bars: Scrambled eggs, cooked crumbled breakfast sausage or ground ham, your favorite omelet ingredients, your favorite cheese.


BREAD BOWL SEAFOOD DIP

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1-1/2 teaspoons Dijon mustard
1 can (6 ounces) small shrimp, rinsed and drained
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
2/3 cup shredded Monterey Jack cheese, divided
1/2 cup chopped green onions
1 round loaf (1 pound) sourdough bread
Assorted fresh vegetables

In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the shrimp, crab, 1/3 cup Monterey Jack cheese and onions.

Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside.

Spoon seafood mixture into bread shell. Sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet.

Bake at 350° for 25 minutes. Unwrap; bake 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with vegetables and reserved bread cubes.


BURP! BUFFALO CHICKEN DIP

4 boneless, skinless chicken breasts, poached and shredded (or 2 cans chicken breast, 12.25 ounces each)
1 12 ounce bottle of Frank's Red Hot or Frank's Buffalo Wing Sauce (I used 6 ounces of the Red Hot and 6 ounces of the Wing sauce)
1-1/2 cups finely chopped celery
2 T olive oil (I used 1 T)
2 - 8 ounce packaged neufchatel cream cheese (2 8 ounce packages of regular cream cheese also works well), room temperature
1 12-14 ounce bottle of good quality bleu cheese dressing (I used 12 ounces)
8 ounces shredded sharp cheddar cheese

Chicken:
Place chicken breasts in a sauté pan (with a cover) large enough to hold them all in one layer.  Add 1-2 cups water or chicken broth to pan.  Bring to a boil, reduce heat, cover and cook for 9-14 minutes until chicken is no longer pink (thermometer should reach 160 degrees F).  Remove chicken from broth.  When chicken has cooled slightly, shred well with two forks. You do not want large chunks.

Or, use canned chicken.  It worked just as well.

Mix chicken with hot sauce and set aside.  This can be done a day or two ahead (place in a container and refrigerate if not using right away).

Dip:
Preheat oven to 350 degrees.

Heat olive oil in a sauté pan over medium heat.  Add celery and sauté just until tender.  Take pan off heat.  Add chicken mixture and combine.

In a large bowl, beat cream cheese until fluffy.  When cream cheese is creamy, add bleu cheese dressing and stir to combine.  Add chicken-celery mixture and mix thoroughly.

Place dip in a large casserole dish (I used a 12 x 9).  Bake uncovered for 20 minutes.  Add cheddar cheese and stir to combine.  Bake for another 20 minutes or until heated through.

Serve with additional sticks of celery and slices of crusty French bread or tortilla chips for dipping.

Source: Noble Pig


CHOCOLATE-DIPPED PRETZEL RODS

(This is a great make-ahead snack, perfect for the big game day.)

2 (14 oz.) pkgs. caramels
2 (10 oz.) pkgs. pretzel rods
3 cups chopped toasted almonds
1 lb. white confectionery coating
1 lb. dark chocolate confectionery coating

1. Melt caramels in the top of a double boiler or microwave-safe bowl. Pour into an ungreased 8-inch square pan or a tall glass. Leaving 1-inch of space on the end you are holding, roll or dip pretzels in caramel. Allow excess to drip off. Roll in almonds. Place on waxed paper-lined baking sheets and allow to harden.

2. Melt white confectionery coating in a double-boiler or microwave-safe bowl. Repeat dipping procedure with half of the caramel-coated pretzels. Return to baking sheets to harden. Repeat with dark chocolate coating and remaining pretzels.

3. Store in an airtight container, or wrap in plastic wrap and tie with a colorful ribbon for gift-giving. Yield: about 4 dozen pretzels.

Note: Confectionery coating is found in the baking section of most grocery stores. It is sometimes lableled "almond bark" or "candy coating" and is often sold in bulk packages or 1 to 1-1/2 lbs.

Source: Taste of Home Bonus Book Ladles of Comfort October/November 2007