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Valentine's Day Love Quotes
 
If music be the food of love, play on.
- Shakespeare

Grow old along with me, the best is yet to be.
- Robert Browning

Love is the enchanted dawn of every heart.
- Lamartine

Charm is a way of getting the answer yes without having asked any clear question.
- Albert Camus (1913-1960)

It's not the men in my life that count -- it's the life in my men.
- Mae West (1892-1980)

One of the keys to happiness is a bad memory.
- Rita Mae Brown

Never judge someone by who he's in love with; judge him by his friends. People fall in love with the most appalling people. Take a cool, appraising glance at his pals.
- Cynthia Heimel

Love is much nicer to be in than an automobile accident, a tight girdle, a higher tax bracket, or a holding pattern over Philadelphia.
- Judith Viorst

At the touch of Love every one becomes a poet.
- Plato

Love may not make the world go round, but I must admit that it makes the ride worthwhile.
- Sean Connery

Love doesn't grow on trees like apples in Eden - it's something you have to make. And you must use your imagination too.
- Joyce Cary

Love is like the measles; we all have to go through it.
- Jerome K. Jerome

One advantage of marriage, it seems to me, is that when you fall out of love with him, or he falls out of love with you, it keeps you together until maybe you fall in again.
- Judith Viorst

Love is like an hourglass, with the heart filling up as the brain empties.
- Jules Renard

To love oneself is the beginning of a lifelong romance.
- Oscar Wilde

It is never too late to fall in love.
- Sandy Wilson

THOSE THREE LITTLE WORDS

~Shared by Jim D., WA

Those three little words
Can do oh so much
Even at a whisper
They’re faster than a touch

Those three little words
Even from a little child
Can turn a sad old face
Into one great big smile

Those three little words
Have such power when spoke
One must hold back the tears
And try your best not to choke

Those three little words
Have more magic than a wand
Sometimes they’re all we need
To have a special bond

Those three little words
Are spoken far too few
So I thought I’d better say
Oh honey, I Love You

Source: Net Hugs, written & submitted by © Norman

Looking for Love? Try looking here...

Names of some romantic-sounding places:

    * Valentine, NE
    * Valentine, TX
    * Loveland, CO
    * Lovejoy, GA
    * Lovelock, NE
    * Love Valley, NC
    * Loveland, OH
    * Loveland Park, OH
    * Loveland, OK
    * Lovelady, TX
    * Loves Park, IL
    * Loving County, TX
    * Lovington, NM
    * Loving, NM
    * Love County, OK
    * Lovington, IL
    * Romeo, CO
    * Romeo, MI
    * Romeoville, IL
    * Sacred Heart, MN
    * Heart Butte, MT
    * South Heart, ND


Roses - The Meaning of Each Color

Roses come in a wide range of colors. Each different color has a different meaning.It sends a silent, yet extremely important message from the sender to receiver.

Make sure you are sending the right message when you select roses for someone, else he or she will get the wrong message!

Red - Love, beauty, courage and respect
White - Purity and innocence, silence or secrecy, also reverence and humility
Pink - Appreciation,"Thank you", grace, perfect happiness, and admiration
Dark Pink - Appreciation, gratitude
Light Pink - Admiration, sympathy
Yellow - Joy, gladness, friendship, delight, the promise of a new beginning
Orange - Desire, and enthusiasm
Red and White - Given together, these signify unity.
Red Rosebud - A symbol of purity and loveliness
White Rosebud - Symbolic of girlhood
Thornless Rose - Signifies "Love at first sight"

(OK, OK, OK... I'll take one of each!)

Women Know What They Want

A smart, handsome and sexy young man dressed in the most sophisticated manner walked into the bar. He noticed a woman staring at him without blinking her eyes with an open mouth. Flattered, he approached the woman and said in his sexiest deep voice - "I'll do anything you wish, beautiful lady, for just $20 but on one condition." The woman was trapped in a moment and asked as if in a trance - "What's your condition?" The young man replied, "Tell me your wish in just three words." After a long pause, woman opened her purse, counted the money and handed it to the man along with her address. She then looked deeply into his eyes and whispered, "Clean my house."


Here's a list of what NOT to give her for Valentines Day: 
    
1.  A box of chocolates, clumsily rearranged in an attempt to hide the fact you ate all the carmel ones.
2.  Lingerie that you think will look almost as good on her as on the Victoria's Secret model.
3.  Any clothing item with the words "push-up" or "slim-down" on the label.
4.  Any food item with the words "diet", "light",  or "high fiber" on the label.
5.  Any video starring Sylvester Stallone, Jim Carrey, or Jenna Jameson.
6.  Flowers from a hospital's gift shop--or worse, a mortuary's.
7.  Poetry, no matter how heartfelt, that starts out "There was once a girl from Nantucket..."
8.  Anything you ever gave another woman, including your mother.
9.  Any household appliance, power tool or other item from the harder side of Sears.
10.  A gift certificate.
11.  Cash.
12.  Anything you could have bought at the gas station mini-mart on the way over, even if you didn't.       
13.  An apologetic look and the words "That was today?"


The Ten Commandments of Love

I. I am thy Main Squeeze; thou shalt squeeze no others before me.

II. Thou shalt not take the name of they Squeeze in vain, nor badmouth me behind my back.

III. Remember our Anniversary, and keep it holy. Or else.

IV. Honor MY mother and father.  THINE are too damn weird.

V. Thou shalt not kill my love by behaving tackily and making me embarrassed to be seen with thee.

VI. Thou shalt not commit adultery, nor shalt thou even THINK about it if thou knowest what's good for thee.

VII. Thou shalt not steal from my purse/wallet while I am in thy bathroom, nor use my credit cards, nor make long-distance calls from my telephone.

VIII. Thou shalt not talk about our personal problems to our friends.

IX. Thou shalt not covet the higher market price of thy neighbor's house.

X. Thou shalt not covet thy neighbor's Squeeze, nor son or daughter, nor stereo, nor BMW.


Valentine's Day One Liners...
   
Q: What do farmers give their wives on Valentine's Day?
A: Hogs and kisses!

Q: What would you get it you crossed Odie with the God of love?
A: A stupid cupid!

Q: Why did the pig give his girlfriend a box of candy?
A: It was Valenswine's Day!

Q: Do skunks celebrate Valentine's Day?
A: Sure, they're very scent-imental!

Q: What did the chocolate syrup say to the ice cream?
A: "I'm sweet on you!"

Q: What did the paper clip say to the magnet?
A: "I find you very attractive."

Q: What did the French chef give his wife for Valentine's Day?
A: A hug and a quiche!

Q: What would you call a woman who goes out with Jon?
A: Desperate!

Q: What did one pickle say to the other?
A: "You mean a great dill to me."

Knock, Knock!
Who's there?
Olive.
Olive who?
Olive you!

Q: What did the elephant say to his girlfriend?
A: "I love you a ton!"

Q: What did the bat say to his girlfriend?
A: "You're fun to hang around with."

Q: Did you hear about the nearsighted porcupine?
A: He fell in love with a pincushion!

Q: What did the pencil say to the paper?
A: "I dot my i's on you!"

Q:Why did the cannibal break up with his girlfriend?
A: She didn't suit his taste!

CHAMPAGNE SHRIMP AND PASTA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.

Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.

Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.

Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese


GRANDMA'S BROWNIES

~Shared by Marilyn, Canton, OH

They'd be delicious any way you slice 'em, but why not try using a little heart cookie cutter for a special Valentine's Day treat?

1/4 cup butter, melted and cooled
4 eggs, beaten
1 cup sugar
1 1/2 cups chocolate syrup
1 cup plus 1 Tbsp. all-purpose flour

Combine first 4 ingredients; blend well.

Mix in flour; spread in a greased jelly-roll pan.

Bake at 350 degrees for 25 minutes; cool.

Spread with frosting; cut into squares or diagonally into diamonds (or use heart cutter).  

Yield - Makes 3 dozen.

Frosting:
6 Tbsp. butter
6 Tbsp. milk
1 1/2 cups sugar
2/3 cup chocolate chips

Bring butter, milk and sugar to a rolling boil in a small saucepan; stir constantly. Remove from heat; stir in chocolate chips until melted and smooth.


STRAWBERRY BREAD

~Shared by Larry Holmes, Toronto, Canada

3 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4  cups vegetable oil
4 eggs beaten
2 packages  (10 ounces each) frozen strawberries, thawed
1 can (8 1/2  ounces) crushed pineapple
1 1/4 cups chopped pecans

Preheat oven to 350 degrees F.  Grease and flour two 8x4-inch loaf pans.  In large bowl combine flour, sugar, cinnamon, salt and baking soda.  Add oil and eggs and mix thoroughly.  Stir in strawberries, pineapple and pecans. Pour batter into prepared loaf pans.  Bake for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean. Coo, remove from pans and wrap loaves tightly in foil overnight before serving.

Servings:  Two loaves.


EGGPLANT MARINARA SAUCE

~Shared by Linda H., Rosharon, TX

1 large eggplant
Salt and freshly ground black pepper
1 pound penne rigate pasta
2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
1 onion, chopped
3 cloves garlic, chopped
1 28-ounce can crushed tomatoes
6 leaves basil, torn or chopped
1 cup grated Parmigiano Reggiano

Yields: 6 servings

Bring a large pot of water to a boil over high heat. Once boiling, add salt and the penne and cook the pasta until al dente according to package directions.

Preheat a skillet over medium-high heat. Add the onions and garlic and cook until soft, about 5 minutes.

While the onions and garlic are cooking, scoop the eggplant flesh from the skin and mash with a fork in a bowl. Add the mashed eggplant to the skillet with the onions and garlic. Season with salt and pepper. Add the crushed tomatoes and the torn basil. Add the penne to the skillet along with the Parmigiano Reggiano and mix thoroughly to combine.

To roast the eggplant: Preheat oven to 400°F. Cut eggplants in half, drizzle with a little EVOO and a sprinkle of salt and pepper. Place eggplants on a baking sheet and transfer to the oven for about 45 minutes, until tender and golden brown. Remove from the oven and let cool.


MINI CHERRY CHEESECAKES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 cup vanilla wafer crumbs
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons vanilla extract
2 teaspoons lemon juice
1/3 cup sugar
1 egg

TOPPING:
1 pound pitted canned or frozen tart red cherries
1/2 cup sugar
2 tablespoons cornstarch
Red food coloring, optional

Directions

In a bowl, combine crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups. In a bowl, combine cream cheese, vanilla, lemon juice, sugar and egg; beat until smooth. Spoon into crusts. Bake at 375° for 12-15 minutes or until set. Cool completely.

Drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To juice, add cherries, sugar, cornstarch and food coloring if desired. Bring to a boil, stirring occasionally; boil for 1 minute. Cool; spoon over cheesecakes. Chill for at least 2 hours.

Yield: 12 servings


BAKED POTATO SOUP

~Shared by Treva, NC

This flavorful baked potato soup is loaded with cheese and baked potatoes. Top this thick soup with the cooked bacon and green onions just before serving.

8 to 10 slices bacon, diced, about 8 ounces
4 tablespoons butter
1/2 cup diced celery
1 cup diced onion
1 bunch green onions, about 8 green onions, thinly sliced
1/3 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half
4 large baking potatoes, baked, peeled, and diced
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
8 ounces sour cream
8 ounces shredded sharp Cheddar cheese
Sliced green onion for garnish, optional

In a Dutch oven or large kettle over medium heat, cook the bacon until crisp. Remove bacon to paper towels to drain and pour the bacon drippings into a cup. Put 2 tablespoons of bacon drippings back into the pan along with the butter, chopped onion, and celery. Cook, stirring, until vegetables are tender. Stir in the sliced green onion and flour until blended. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender. Stir in half-and-half, diced potatoes, salt, pepper, and cheese. Continue cooking until cheese is melted. Blend about half of the soup in batches until smooth. Add the blended soup back to the pot and add sour cream. Cook, stirring constantly, until soup is hot. Serve the soup garnished with bacon and extra sliced green onion, if desired.

Serves 8.


PORK TENDERLOIN DIANE

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

1 lb. pork tenderloin, cut crosswise into 8 pieces
2 tsp. lemon pepper
2 tbsp. butter                                                                          
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tsp. Dijon-style mustard
1 tbsp. finely chopped chives or parsley
Whole chives for garnish

Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables.

Makes 5 servings.


PAPAYA-BERRY YOGURT PARFAITS

~Shared by Barb C., Chula Vista, CA

For the most visually rewarding presentation, layer the parfaits in clear glasses.

Per serving: 164 calories; 5 g protein; 1 g fat; 38 g carbs; 5 g fiber

Serves 6
Prep: 20 minutes
Total: 20 minutes

Ingredients

3 containers (5.3 ounces each) plain nonfat Greek yogurt
5 tablespoons honey
1 1/2 teaspoons grated lemon zest, plus 1 tablespoon juice
1 piece fresh ginger (about 2 inches)
1 papaya (1 pound), peeled, halved lengthwise, seeds discarded, cut into 1/2-inch cubes
1 package (6 ounces) fresh blackberries
1 package (6 ounces) fresh raspberries
1/4 cup chopped fresh mint, plus sprigs for garnish
1/2 cup granola

Directions

In a small bowl combine yogurt, 3 tablespoons honey, and zest; set aside.

Using the large holes of a box grater, grate the ginger (no need to peel) into a small bowl. Squeeze ginger through a fine-meshed sieve or strainer placed over a medium bowl to get a total of 1 tablespoon ginger juice. Discard pulp. To the bowl with the juice, add remaining 2 tablespoons honey and lemon juice; whisk to combine. Add papaya, blackberries, and raspberries and toss gently to coat.

To serve: Spoon half the fruit and juices among six 8-ounce tall glasses. Sprinkle chopped mint over the fruit. Top with half the yogurt mixture and half the granola. Layer with the remaining fruit, yogurt, and granola. Garnish with mint sprigs.

Source: heartwhispers@Yahoogroups.com


BUTTERMILK PANCAKES AND DEVONSHIRE CREAM

~Shared by Larry J., Spring Hill, TN

Take some time to have a decadent and delicious breakfast.

INGREDIENTS for Buttermilk Pancakes:

2 cups buttermilk
2 egg yolks
2 Tablespoons melted margarine or vegetable oil
2 cups flour
2 Tablespoons sugar
2 teaspoons baking soda
1/8 teaspoon salt
2 egg whites
Devonshire Cream (below)

TO PREPARE Buttermilk Pancakes:

Combine the buttermilk, egg yolks and margarine in a bowl and mix well.  Stir in a sifted mixture of the flour, sugar, baking soda and salt. Beat the egg whites in a mixer bowl until stiff.  Fold into the buttermilk mixture. Grease a griddle or skillet lightly.  Heat over medium heat until a few drops of cold water sprinkled on the surface sizzle.  Pour 1/4 cup batter at a time onto the hot griddle. Bake until brown on both sides, turning once.  Spoon the Devonshire Cream over the pancakes.

SERVINGS:  4 - 6

INGREDIENTS for Devonshire Cream:

1/2 cup sour cream
1/2 cup whipping cream
1 Tablespoon sugar
1 to 2 cups sliced strawberries
Juice of 1 lemon or lime

TO PREPARE Devonshire Cream:

Combine the sour cream and whipping cream in a mixer bowl. Beat until soft peaks form, scraping the bowl occasionally. Add the sugar. Beat until firm, not stiff, peaks are formed.  Fold in strawberries and lemon juice.

YIELDS: 2 cups

Source: "Great Lake Effects: Buffalo Beyond Winter and Wings: A Cookbook by the Junior League of Buffalo"


CHAMPAGNE CHICKEN

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

A very nice dish for special friends. ~by DiB's

50 min; 20 min prep
Serves 6 -8

8 (8 ounce) pieces boneless skinless chicken breasts
1/3 cup flour
1 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 teaspoons olive oil
1 1/2 cups champagne (don't even ask what you do with the remaining champagne!)
1 cup whipping cream
1 teaspoon ground rosemary
1 teaspoon chopped parsley

Flatten chicken and dust with the flour, salt and pepper.

In a very large skillet Melt butter and olive oil together over medium heat.

Add chicken and saute 5 minutes, turn and add the champagne, continue to cook for 12-15 minutes.

Add the cream and rosemary and cook until thickened.

Remove to a serving plate, pour sauce over chicken and garnish with parsley.

Serve with rice.

Source: Recipezaar


FIESTA SEAFOOD CASSEROLE

~Shared by Pat, Merritt Island, FL

6 servings

INGREDIENTS:
2 Tbs olive oil
3 lg garlic cloves, minced
1 med onion, chopped
1 medium green pepper, diced
1 (14.5 oz) can diced tomatoes with garlic and onions
1 Tbs fresh thyme
16 oz (2 C) clam juice
2 C instant brown rice
1 1/2 C diced, smoked turkey or ham
12 jumbo shrimp (about 3/4 lb) peeled
1/2 lb scallops, cut in half
10 oz package frozen peas
12 mussels in shells
salt and pepper
2 canned roasted red peppers, cut in 5 x 1” strips

DIRECTIONS:
In a skillet, heat olive oil.  Add garlic, onion pepper.  Saute until soft. Transfer to large shallow casserole dish.  Stir in tomatoes, thyme, rice, ham, shrimp, scallops, mussels, peas, and pepper.  Decorate top with mussels (push hinged side down into mixture) and red pepper. Bake uncovered in 375 F oven, 30 minutes.  Let sit 10 minutes, covered, before serving.


WHOLE BEEF TENDERLOIN SMOKED TO PERFECTION

~Shared by Johnny, LA
 
I have always wanted to smoke a whole beef tenderloin (this is the cut of meat that filet mignon comes from as well a tenderloin steaks) and had never got around to it until a couple of months ago I was picking up meat for a cook off and decided to pick up a tenderloin and cook it for dinner that evening. We had some special guests coming out to visit us at the cook off and since I had always wanted to smoke on of these I decided now was the opportunity to do it. It was so good that people stood by the cutting board for about a half hour after we ran out of meat and were using their fingers to get the juices off the cutting board. The only bad thing about the whole beef tenderloin is they costs about $10 a pound at Sam’s Club but what the heck this was a special occasion. 
 
By the way since then I have found them on sale for around $7 a pound which is a lot better but the darn piece of meat is so wonderful it is worth the big bucks to buy one of these and cook it on the smoker.
 
The whole beef tenderloin weighs about 6 to 8 pounds and on one end it is about 7 inches in diameter and then it tapers to the other end that is about 3 inches in diameter. Try to find one that is pretty uniform throughout the entire piece of meat but having a thinner end is no big deal as some of your guests like medium cooked meats and others like medium rare cuts so you get both of those of the tenderloin when it is cooked whole.
 
What you will need:
 
Whole beef tenderloin (weighs approx 6 to 8 pounds)
1 cup of your favorite Texas BBQ Rub (I have used brisket rub on the ones I cooked)
1/4 cup of worchestershire sauce
1 large aluminum pan
Some special folks to feed this to
 
It is really a simple cook.
 
Prepare your smoker or if you are using a grill set it up for indirect cooking. Preheat the pit to 225 degrees. Total cooking time is about 2 to 3 hours. Internal temperature should be 140 degrees in the thickest part of the tenderloin for medium rare and 150 degrees for medium.
 
Prepare the meat by first removing the meat from the packaging and cut away as much of the shiny silvery membrane that you can cut away.
 
There is not much fat on this piece of meat and since we are smoking it don’t cut away any of the fat you might see on the meat, let it sit on the meat during smoking to add some juices to the meat.
 
Use the simple 1-2-3 method and cover the meat first with the worchestershire and then use the brisket blend (or your favorite Texas BBQ Rub) to cover the meat. You should have a nice wet coated piece of meat. Place it on the smoker with the thickest part of the tenderloin pointing toward the heat source. Cook for about 1½ hours  at 225 degrees and then place the whole loin (do not cut) in the aluminum pan for the final hour or so. This will let you catch some of the natural juices that are coming from the meat. I pulled mine at 140 degrees internal temp in the thickest part of the tenderloin. Let it stand for about 10 to 15 minutes. Cut the pieces in ¾ inch to 1 inch slices. Best to cut to order for each person to keep all of the natural juices in the meat until they are cut.
 
If you want to serve with some horseradish sauce that is fine but it is really not necessary. Just cut it and enjoy what you have smoked to perfection.
 
This just melts in your mouth and you won’t forget all of the compliments you are going to get.


SKY-HIGH STRAWBERRY PIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 quarts fresh strawberries, divided
1-1/2 cups sugar
6 tablespoons cornstarch
2/3 cup water Red food coloring, optional
1 deep-dish pastry shell (10 inches), baked
1 cup heavy whipping cream
4-1/2 teaspoons instant vanilla pudding mix

Directions

In a large bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in the mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pastry shell. Chill for 2-3 hours. In a small bowl, whip cream until soft peaks form. Sprinkle pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices.

Yield: 8-10 servings.


FRESH SEASONAL FRUIT WITH MASCARPONE CREAM

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

Serves 4

1/2 pt Raspberries
1/2 pt Strawberries (cut in 1/4)
4 ea Apricots (seeded and cut in 1/4)
4 ea Fresh Figs (cut in 1/4)
2 oz Port Wine

CREAM:
9 oz Mascarpone Cheese
2 Tbsp Sugar
1/2 tsp Vanilla

Wash, dry, and cut the fruit.

Steep the fruit in the Port Wine for 30 minutes.

Stir the Mascarpone Cheese, sugar and vanilla together.

Put the fruit in a serving dish and top with the mascarpone cream.


PEPPERED LONDON BROIL AND PARMESAN MASHED POTATOES

~Shared by Jim D., WA

Peppered London Broil

1 London broil, about 3 to 4 pounds
One quarter cup olive oil
1 Tbsp. fresh ground black pepper
3 cloves garlic, minced
1 tsp. red pepper
1 Tbsp. dried parsley
1 Tbsp. dried thyme
1 tsp. salt

Brush steak with olive oil. Combine seasonings and rub on both sides of the steak. Chill until ready to grill. Cook over medium hot coals until desired doneness is achieved. You can let the steak marinate overnight with the pepper and spice rub for a little extra flavor.

Parmesan Mashed Potatoes

3 - 4 pounds red potatoes, washed and quartered
1 tsp. salt
3 cloves garlic, minced
One third cup Fresh Parmesan cheese, grated
One quarter cup butter
One quarter cup cream
Salt and pepper to taste

Cook potatoes in salted water until tender. Drain off water. Add garlic, cheese, butter, cream and salt and pepper and mash potatoes until smooth.



CREAMY CAJUN SHRIMP LINGUINE AND PESTO CAESAR SALAD

~Shared by Treva, NC

Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.

CREAMY CAJUN SHRIMP LINGUINE

1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 & 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
1/4 cup chopped fresh flat-leaf parsley

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.
 
Yield:  4 servings (serving size: 1 & 1/2 cups)
 
CALORIES 365 (27% from fat); FAT 10.9g  IRON 4.1mg; CHOLESTEROL 194mg; CALCIUM 101mg; CARBOHYDRATE 38.1g; SODIUM 685mg; PROTEIN 27.4g; FIBER 2.2g

Source: Cooking Light, SEPTEMBER 2006

PESTO CAESAR SALAD

3 ounces French bread baguette, cut into 1/2-inch cubes
1 & 1/2 teaspoons extra-virgin olive oil
Cooking spray
2 ounces Parmigiano-Reggiano cheese
1/4 cup organic canola mayonnaise (such as Spectrum)
3 tablespoons refrigerated pesto
4 teaspoons water
2 teaspoons fresh lemon juice
1 teaspoon anchovy paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/8 teaspoon hot pepper sauce (such as Tabasco)
1 garlic clove, minced
12 cups torn romaine lettuce

1. Preheat oven to 400°.

2. Place bread in a large bowl; drizzle with oil. Toss to coat. Arrange bread in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 10 minutes or until golden, turning once.

3. Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.

4. Combine grated cheese, mayonnaise, and next 8 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Combine croutons and lettuce in a large bowl. Drizzle mayonnaise mixture over lettuce mixture; toss to coat.

5. Place 1 & 1/3 cups salad on each of 6 plates; top each serving with 1 tablespoon shaved cheese.

Yield:  6 servings
 
CALORIES 202 ; FAT 14.3g CHOLESTEROL 15mg; CALCIUM 131mg; CARBOHYDRATE 13.6g; SODIUM 331mg; PROTEIN 6.2g; FIBER 2.9g; IRON 1.9mg

Source: Cooking Light, SEPTEMBER 2009


SHRIMP SAUCE
(Cocktail Sauce)

~Shared by Leasa, IA
 
2 1/2 t prepared horseradish (not the creamy kind)
1/2 t Worcestershire sauce
1 C ketchup
1 t lemon juice (fresh is better)
1 T brown sugar
 
Mix all ingredients and chill.  This keeps well in the frig.  You can also add cans of baby shrimp mixed in the sauce as an appetizer. (Shrimp have been on sale here lately, so I had shrimp cocktail for New Years)

Source: Courtesy of Janet Volkert, the St. Paul Lutheran Church cookbook, 1981,


TOMATO CHEESE BREAD

~Shared by Luanne, FL
 
What a way to dress up your pasta dinner or just as a late night snack. Maybe a good party food? Crusty French bread is split and topped with a creamy, cheesy, tomato sauce and baked until hot.

Prep/Cook Time: 20 minutes 
Serves: 4

Ingredients:
1 loaf French bread, cut in half lengthwise
1 can (11 oz.) Campbell's® Condensed Tomato Bisque Soup
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup chopped green onions
1 tsp. garlic powder

Directions:
PLACE bread halves on baking sheet. Bake at 400°F. for 5 min.

MIX soup, cheeses, onions and garlic powder. Spread soup mixture over bread to within 1/4" of edges.

BAKE 5 min. or until cheese melts. Cut into slices.

You could add any extras you like and also use a hoagie roll for individuals.


SALMON PATTIES

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1 egg, slightly beaten
1 can (14.75 oz.) pink salmon, drained, flaked and skin and bones removed
1 tbsp. finely chopped onion
1/2 tsp. black pepper
1/2 tsp. seasoned salt
1/2 cup finely crushed buttery crackers
1/4 cup vegetable oil
 
In a medium bowl combine egg, salmon, onion, pepper and seasoned salt.  Shape into four 1/2-inch thick patties.  Coat on both sides with cracker crumbs.  In a large skillet, cook salmon patties in hot oil over medium heat to 4 to 6 minutes or until golden brown and heated through.  Drain on paper towels.

Serves 2



APPLE CARAMEL CRISPS

~Shared by Ann S., Mims, FL

Prep Time:20 min
Cook Time:40 min
Yeild: 9 servings

INGREDIENTS:

Crisco® Original No-Stick Cooking Spray
5 cups peeled, cored, sliced Granny Smith apples (about 3 large apples)
1/2 cup Smucker's® Sugar Free Caramel Spoonable Ice Cream Topping
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon

 TOPPING:
1 1/4 cups Pillsbury BEST® All Purpose Flour
1 1/4 cups old-fashioned rolled oats
1/4 cup brown sugar sucralose blend
OR 1/2 cup firmly packed brown sugar
1/2 cup Crisco Puritan Canola Oil with Omega-3 DHA
Sugar free frozen whipped topping (optional), thawed

PREPARATION DIRECTIONS:

1. HEAT oven to 350°F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray.

2. STIR apples with topping, cornstarch and cinnamon until apples are coated. Place in prepared baking pan.

3. COMBINE flour, oats and brown sugar blend in medium bowl. Stir in oil until evenly moistened and large crumbs form. Sprinkle over apples.

4. BAKE 35 to 40 minutes or until apples are tender and top is golden brown. Let stand about one hour before serving. Serve with whipped topping, if desired.

Source: A Smucker's recipe from Woman's Day Magazine


CHAMPAGNE SORBET WITH BERRY MEDLEY

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (750 milliliter) bottle champagne
1/4 cup white sugar
1 pint strawberries
1 pint blueberries
6 fresh mint leaves (optional)

Pour champagne into a shallow metal pan or bowl, and stir in the sugar. Cover with plastic wrap, and place in freezer. Freeze for 4 hours, whisking every 30 minutes. The frozen mixture will be firm and granular.

Spoon the sorbet mixture into a blender or food processor, and process until smooth. Return to the metal container, cover, and re-freeze for up to 48 hours.

Combine strawberries and blueberries in a small bowl. Spoon berries into the bottom of champagne flutes or wine glasses, and top with sorbet. Garnish with mint sprig if desired.


VALENTINE SODAS

~Shared by Treva, NC

Ginger ale or carbonated drink
Strawberry ice cream
Whipped cream
1 Tsp Strawberry preserves

Pour ginger ale or any clear carbonated drink over strawberry ice cream in tall glass.

Top glass with fluffy whipped cream and strawberry preserves. Do not be stingy on ice cream.

Serve with an teaspoon.


BLUE CHEESE BALL

~Shared by Jim D., WA

8 oz. blue cheese, crumbled
8 oz. cream cheese, softened
1 cup cheddar cheese, grated
8 oz. pineapple tidbits, drained
One half tsp. seasoned salt
1 Tbsp. Worcestershire sauce
1 cup pecans, chopped
1 cup fresh parsley, minced

Combine all ingredients, except parsley, in a bowl and mix well. Form into a ball shape and roll in minced parsley. Chill for 1 hour before serving with crackers.


PASTA WITH SPINACH AND BACON IN A CREAMY SAUCE A LA LINDA

~Shared by Linda H., Rosharon, TX

1 package angel hair pasta
2 tsp Olive oil
1 small onion
Real bacon bits
3 cloves garlic minced
1 can beef broth
1 c. heavy cream
½ package frozen chopped spinach
Italian herb seasoning
Parmesan to thicken sauce slightly
Salt and Pepper to taste

Cook pasta according to directions.

In a sauté pan,  place olive oil onions, garlic and bacon bits.  Saute until onions are \translucent.  Add broth and spinach and cook for about 3 minutes.  Add cream and bring to a boil.  Add seasonings and cheese to thicken.  Mix with drained pasta.  Serve.


SHRIMP-STUFFED TOMATO HORS D'OEUVRES

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

48 cherry tomatoes
½ lb. small shrimp, shelled and deveined
3 tablespoons onion, chopped fine
3 tablespoons minced parsley
1 small avocado
2 tablespoons each of olive oil and lemon juice or
¼ cup Italian dressing
Salt and pepper to taste

Chop the shrimp, onion and parsley very fine. (These can be prepared in a food processor .) Chop the avocado fine without mashing. Combine olive oil, lemon juice, salt and pepper in a medium bowl. Add the chopped items and mix well. Set aside.

Slice about a third off the top of each tomato. Carefully scoop out the seeds and a little of the pulp with a very small spoon or melon scoop. Stuff the tomatoes with the shrimp mixture, mounding slightly.

Chill. Makes 48 hors d’oeuvres.

Variation:
Add 2 tablespoons of finely chopped pine nuts to the lemon and olive oil version for a pesto flavor.

ITALIAN SPINACH PIE

~Shared by Ann S., Mims, FL

Makes: 8 servings
 
Ingredients

1 container (16 oz.) Breakstone'S or Knudsen 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
4 eggs, lightly beaten
1 jar (7 oz.) roasted red peppers, well drained, chopped
1/3 cup Kraft Grated Parmesan Cheese
1 tsp. dried oregano leaves

Directions

1. Preheat oven to 350ºF. Mix all ingredients until well blended.

2. Pour into greased 9-inch pie plate.

3. Bake 40 min. or until center is set.

Nutritional Information (Per Serving) Calories: 150 Protein: 15 g Sodium:  450 mg Cholesterol: 125 mg Fat:  8 g Saturated Fat:  4 g Dietary Fiber:  1 g Sugars:  2 g Carbohydrates: 6 g
Exchanges: 1 Vegetable + 2 Lean Meat

Source: Kraft


GARLIC-ROASTED PORK WITH TARRAGON SAUCE

~Shared by Mary S., Nashville, TN

Yield: 4 servings 

INGREDIENTS

-  1 pound pork tenderloin
-  2 garlic cloves, peeled and halved
-  1/2 teaspoon salt, divided
-  1/4 teaspoon black pepper -  Paprika
-  1/2 cup plain fat-free yogurt
-  1 tablespoon Dijon mustard
-  1-1/2 teaspoons dried tarragon leaves
-  2 teaspoons extra virgin olive oil

DIRECTIONS

Preheat oven to 425 degrees F.

Place pork on a baking sheet. Cut four 1/2-inch slits in pork and place a garlic half in each slit. Sprinkle evenly with 1/4 teaspoon of the salt, pepper, and paprika.

Bake 22-24 minutes or until just barely pink in the center. When pork is cooked, place on cutting board and let stand 3 minutes before thinly slicing on the diagonal.

Just before pork is done, combine remaining ingredients except oil in a small saucepan. Cook 2-3 minutes over medium heat or until just heated through. Do not bring mixture to a boil.

Remove from heat, stir in oil, and serve alongside pork for dipping.

Nutritional Information Per Serving (1/4 of recipe): Calories: 181, Fat: 7 g, Cholesterol: 2 g, Sodium: 455 mg, Carbohydrate: 4 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 26 g
Diabetic Exchanges: 3 Lean Meat

Source: Quick and Easy Low Carb Cooking for People with Diabetes by Nancy Hughes


LEAN CHICKEN FRIED STEAK
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
4 cube steaks, lean beef round 3 ounces each
1/2 cup nonfat buttermilk
1 cup flour, reserve 1 tbsp.
1 tsp. salt
1 tsp. black pepper
2 tbsps. oil
2 cups skim milk

Dip steaks into buttermilk to coat all sides. Combine flour, salt, and black pepper. Measure 1 tablespoon and set aside. Dip buttermilk-coated steaks into flour mixture so that flour sticks to all surfaces. Set aside on wax paper for 20 minutes. Heat a nonstick skillet over medium heat with 1 tablespoon oil. (Add remaining 1 tbsp. oil if needed.) When oil is hot, add breaded steaks and cook on each side until golden (5 to 6 minutes). Be careful when turning so that coating does not stick to pan. Remove from pan and keep warm. Combine milk and reserved tablespoon of flour in a jar with tight-fitting lid. Shake well. Stirring constantly, add milk mixture to skillet. Be sure to scrape up any pieces of crust stuck to bottom. This makes great gravy. When all the milk is stirred in, raise heat and bring mixture to a boil. Lower heat and simmer until gravy thickens (about 3 to 5 minutes). Continue stirring and adjust seasoning to taste with salt and pepper. Serve gravy over steaks.

Makes 4 servings.


SPINACH AND GRUYERE QUICHE

~Shared by Maggie, TX

(You might want to floss before you dive in for that after-dinner kiss, lol.)

Carb grams per serving: 15

Baked Oil Pastry (recipe follows)
3 ounces Gruyere or Swiss cheese
2-1/2 cups refrigerated or frozen egg product, thawed, or 10 eggs, beaten
1 cup chopped fresh spinach
1/2 cup fat-free half-and-half or fat-free milk
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper

1. Prepare Baked Oil Pastry. Reduce oven temperature to 350 degrees F. Shred Gruyere cheese; you should have 3/4 cup. Set aside 2 tablespoons of the cheese.

2. In a large bowl, beat together remaining cheese, the egg, spinach, half-and-half, thyme, and pepper. Pour egg mixture into Baked Oil Pastry.

3. Bake for 40 minutes. Sprinkle with the reserved 2 tablespoons cheese. If necessary to prevent overbrowing, cover edge of quiche with foil. Bake about 10 minutes more or until a knife inserted near center comes out clean. Let stand on a wire rack for 10 minutes before serving.

4. Baked Oil Pastry: Preheat oven to 450 degrees F. In a medium bowl, stir together 1-1/3 cups all-purpose flour and 1/4 teaspoon salt. Add 1/3 cup cooking oil and 3 tablespoons fat-free milk all at once. Stir lightly with a fork. Form into a ball. On a well-floured surface, slightly flatten dough. Roll from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin; unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch it. Trim pastry 1/2 inch beyond edge of pie plate; fold under and flute as desired. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.

Makes 10 servings.


Nutrition Facts Per Serving:
Calories 199
Total Fat (g) 10
Saturated Fat (g) 3
Cholesterol (mg) 9
Sodium (mg) 218
Carbohydrate (g) 15
Fiber (g) 1
Protein (g) 11

Diabetic Exchanges
Starch (d.e.) .5
Other Carbohydrates (d.e.) .5
Very Lean Meat (d.e.) 1.5
Fat (d.e.) 1.5

Source: Better Homes & Gardens Magazine

SUN-DRIED TOMATO & ARTICHOKE PIZZAS

~Shared by Mary S., Nashville, TN

Yield: 24 appetizers

INGREDIENTS

-  4 whole-wheat or oat-bran pita pockets (6-inch rounds)
-  1/4 cup chopped sun-dried tomatoes packed in olive oil, drained
-  1 cup chopped canned or marinated artichoke hearts, well drained
-  1 cup shredded reduced-fat mozzarella cheese

DIRECTIONS

Preheat oven to 400 degrees F.

Arrange the pitas on a large baking sheet and scatter a quarter of the sun-dried tomatoes and artichoke hearts over each one, and top with some of the cheese.

Bake for about 8 minutes, until the cheese is melted and lightly browned. Cut each pizza into 6 wedges and serve hot.

Nutritional Information Per Serving (1 appetizer): Calories: 40, Carbohydrate: 6 g, Cholesterol: 2 mg, Fat: 1.1 g, Saturated Fat: 0.5 g, Fiber: 1.1 g, Protein: 2.5 g, Sodium: 82 mg, Calcium: 44 mg
Diabetic Exchanges: 1/3 Starch, 1/6 Medium-Fat Meat

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


DILLED CHICKEN SALAD ON GREENS

~Shared by Mary S., Nashville, TN

Yield: 6 servings
Serving size: 1-1/2 cups salad greens and 6 ounces chicken salad

INGREDIENTS

-  1-1/2 pound boneless, skinless chicken breasts

Dilled Mayonnaise:

-  2 cups chopped watercress, tough stems removed
-  1 tablespoon chopped garlic
-  2 tablespoons chopped onion
-  1/8 teaspoon salt
-  Juice of 1/2 lemon
-  2 tablespoons chopped fresh dill or 1 teaspoon dried dill
-  1 tablespoon extra-virgin olive oil

Rest of ingredients:

-  1/4 cup low-fat mayonnaise
-  1/4 cup low-fat plain yogurt
-  1 red bell pepper, cored, seeded, and diced
-  9 cups torn mixed salad greens
-  2 large tomatoes, chopped

DIRECTIONS

Place chicken in a medium saucepan and pour in just enough water to cover it. Bring just to a boil, reduce heat to low and poach chicken until white and firm throughout, about 15 minutes. Remove from pot and cool.

To make dilled mayonnaise, combine watercress, garlic, onion, salt, lemon juice, dill, and olive oil in a food processor and process until finely chopped. Transfer to a medium bowl and stir in mayonnaise and yogurt.

Cut cooled chicken into bite-sized chunks and add to mayonnaise, along with bell pepper. Toss to mix well.

When you are ready to serve, arrange greens on plates. Top with chicken salad. Garnish with tomatoes and serve.

Nutritional Information Per Serving: Glycemic Index: 27, Glycemic Load: 2, Calories: 224, Protein: 33 g, Carbohydrate: 10 g, Dietary Fiber: 2 g, Net Carbohydrate: 8 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 46 g, Sodium: 198 mg
Diabetic Exchanges: 4-1/2 Lean Meat, 2 Vegetable, 1/2 Fat

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


CREAMY STRAWBERRIES

~Shared by Mary S., Nashville, TN

Yield: 80 pieces

INGREDIENTS

-  4 cups carob
-  1/8 teaspoon artificial sweetener
-  12 ounces light Philadelphia cream cheese
-  2 cups crushed strawberries, fresh or frozen

DIRECTIONS

Melt carob and artificial sweetener in double boiler. Mix cream cheese and strawberries. Add to melted carob. Mix well. Pour into a 9-inch x 9-inch square pan. Let cool and set in refrigerator for at least 2 hours. Cut into 1-inch squares, 1/2-inch deep. Place in small paper cups.

Nutritional Information Per Serving (1 piece): Calories: 58.7, Carbohydrate: 6.66 g, Cholesterol: 1.66 mg, Fat: 2.51 g, Fiber: 0.64 g, Protein: 2.31 g, Sodium: 25.5 mg
Diabetic Exchanges: 1/3 Bread/Starch, 1/2 Fat

Source: The Diabetic Dessert Cookbook by Coleen Howard


HERBED SCALLOPS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 pound sea scallops
 -  Salt and pepper to taste
-  2 teaspoons olive oil
-  3 tablespoons dry white wine or low-fat, reduced-sodium chicken broth
-  1/2 cup diced canned tomatoes, drained
-  1 tablespoon minced parsley
-  1 tablespoon minced basil

DIRECTIONS

Sprinkle the scallops with salt and pepper. Heat the olive oil in a nonstick pan over medium-high heat. When hot, add the scallops, in batches if necessary, and saute on both sides for a total of 4 minutes. Remove the scallops from the pan.

Add the wine to the pan and scrape up any browned bits. Add the tomatoes, parsley, and basil and lower the heat, simmering for 5 minutes. Add the scallops back to the sauce and heat for 1 minute.

Nutritional Information Per Serving (4 ounces): Calories: 120, Fat: 5 g, Cholesterol: 27 mg, Sodium: 195 mg, Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 14 g
Diabetic Exchanges: 2 Very Lean Meat, 1 Fat

Source: Italian Diabetic Meals in 30 Minutes - Or Less! by Robyn Webb


ELEGANT LEEK SOUP

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  1 teaspoon butter
-  2 shallots, chopped
-  1-1/2 cups cleaned, chopped leeks (bottoms only)
-  1 cup blush wine
-  2 medium potatoes, peeled and diced
-  2 cups low-fat, low-sodium chicken broth
-  1-1/2 cups fat-free milk
-  1-1/2 cups evaporated fat-free milk
-  2 tablespoons bleu cheese

DIRECTIONS

Melt the butter in a stockpot over medium-high heat. Add the shallots and leeks and cook for 10 minutes. Add the wine, potatoes, and broth, bring to a boil, and cook until potatoes are soft.

Add all other ingredients except the cheese and heat through, but do not boil. To serve, top individual bowls of soup with bleu cheese.

Nutritional Information Per Serving (1 cup): Calories: 156, Fat: 2 g, Cholesterol: 7 mg, Sodium: 186 mg, Carbohydrate: 24 g, Dietary Fiber: 2 g, Sugars: 10 g, Protein: 10 g
Diabetic Exchanges: 1/2 Starch, 1/2 Saturated Fat, 1 Fat-Free Milk

Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb

T-BONES FOR TWO

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 beef T-bone steaks (1" thick and 12 oz. each)
2 T. olive oil
1/2 C. packed brown sugar
1/2 t. seasoned salt
1/2 t. lemon pepper seasoning
1/2 t. lime pepper seasoning or additional lemon pepper seasoning
1/4 t. garlic powder

Brush steaks with oil. Combine the remaining ingredients; rub over steaks. Let stand for 10 minutes before grilling.

Grill, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Yield: 2 servings.



CRAB-STUFFED PORTOBELLOS

~Shared by Maggie, TX

Prep/Total Time: 25 min.

Ingredients

2 portobello mushrooms (5 ounces each)
2 tablespoons Crisco® Pure Olive Oil
1 garlic clove, minced
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
5 teaspoons mayonnaise
2 roasted sweet red pepper halves, drained
2 slices provolone cheese

Directions

Remove and discard stems from mushrooms. Place caps on a greased baking sheet. Combine oil and garlic; brush over mushrooms. Broil 4-6 in. from the heat for 4-5 minutes or until tender.

In a small bowl, combine crab and mayonnaise. Place a red pepper half on each mushroom; top with crab mixture. Broil for 2-3 minutes or until heated through. Top with cheese; broil 1-2 minutes longer or until cheese is melted.

Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 412 calories, 31 g fat (8 g saturated fat), 99 mg cholesterol, 613 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein.

Source: Taste of Home  April/May 2007, p56


MIXED MOCHA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/4 cups 2% milk
1 1/2 tablespoons white chocolate flavored syrup
1 1/2 tablespoons chocolate syrup
1 (1.5 fluid ounce) jigger brewed espresso
1 tablespoon whipped cream (optional)

Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate and chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.


ASPARAGUS FETTUCCINE

~Shared by Maggie, TX

2 Servings
Prep/Total Time: 25 min.

Ingredients

4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon butter
2 ounces cream cheese, cubed
1/4 cup milk
1/4 cup shredded Parmesan cheese
1-1/2 teaspoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender.

Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.

Yield: 2 servings.

Nutrition Facts: 1-1/4 cups (prepared with 2% milk) equals 396 calories, 17 g fat (10 g saturated fat), 45 mg cholesterol, 388 mg sodium, 47 g carbohydrate, 4 g fiber, 17 g protein.

Source: Taste of Home April/May 2007, p56


POCKET WONDERS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Potatoes
Carrots
Tomatoes
Mushrooms
Peppers
Onions
garlic
Salt
Pepper
Olive Oil
1 Lemon
Cayenne
1/4 cup beer or water
 
Tear off a 12" sheet of foil and fold it back over your fist, making a "pocket". Roll the sides in a few turns so the pocket is only open at the top, and roll a turn or two up from the bottom for extra strength. The pocket needs to be leak-proof, and formed well enough to withstand cooking directly in the coals. If your foil is thin, you may need two layers.

Start by lining the bottom of the pocket with thin slices of lemon. This helps keep the food contents from burning, and also imparts flavor to the meal. To prepare your meal, start by chopping potatoes and carrots (cut small enough to cook all the way without overcooking everything else), tomatoes, mushrooms, peppers, onions, green beans, etc. and stuff the pockets. For seasoning, use garlic, salt and pepper, olive oil, and a dash of cayenne. Add 1/4 cup of beer or water, fold the top edges of the pocket closed and set directly into the hot coals....it takes anywhere from 20 to 40 minutes, depending on how everything's cut. All the veggies slow roast in their own juices!

BRAIDED SWEETHEART COOKIES

Perfect for your sweetheart! Makes a small batch, ideal for two to share for a few sweet days.

1 cup butter, softened
1 1/2 cups confectioners' sugar
1 egg
1/2 tsp vanilla
2 1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
6 to 8 drops red food coloring
 
In a large bowl, cream the butter and sugar.  Beat in the egg and vanilla. Combine the flour, baking powder, and salt. Gradually add to the creamed mixture.  Divide the dough in half.  Tint one portion pink.  Leave the remaining portion white. Wrap each portion in plastic wrap.  Refrigerate for 4 hours or overnight.   For each cookie:  Shape a 1-inch ball of each color into an 8-inch rope.  Place a pink and white rope side-by-side.  Press together gently and twist.  Place 2 inches apart on ungreased baking sheets. Shape into a heart.  Pinch ends to seal.  Bake at 350 F for 8-11 minutes or until the edges are lightly browned.  Remove to wire rack to cool.

Makes 2 dozen cookies
 
Source:  Taste Of Home


VALENTINE RIBBON SALAD

I took one of our favorite congealed salads (Christmas Ribbon Salad) and added cream cheese to make a pretty pink layer.

2 (16-ounce) cans pitted dark sweet cherries
2 (3-ounce) packages cherry-flavored gelatin
1 envelope unflavored gelatin
2 cups boiling water
1/3 cup sugar
1/2 cup port or sweet red wine
1/4 cup lemon juice
1 (8-ounce) package cream cheese, softened
1/2 cup pecans, chopped and toasted
Garnishes: whipped cream, fresh cranberries

Drain cherries, reserving 1 cup juice. Chop cherries. Stir together gelatins and 2 cups boiling water until dissolved. Stir in reserved juice, sugar, port, and lemon juice. Stir in cherries. Pour half of gelatin mixture into a lightly greased 10-cup ring mold or Bundt cake pan. Chill 2 hours or until almost set. Stir together remaining gelatin mixture, cream cheese, and pecans, blending well. Pour over slightly set gelatin mixture in mold. Chill 6 hours or until firm. Garnish, if desired.

Yield:  Makes 12 servings

Source: Adapted from recipe from Southern Living, NOVEMBER 2002


CHICKEN A LA CAN CAN     

Easy as pie and really tasty. Even a novice cook can swing this one.

1 can cream of chicken soup
1 can cream of celery soup
1 can chicken, boned (they usually don't put the skin in canned chickens)
1 c. Minute Rice, cooked
1 c. water
1 can French fried onions

Combine and boil together all of the above (except French fried onions) for 5 minutes. Put into a greased casserole dish. Top with one can of French fried onions. Bake at 350 degrees for 20 minutes.


HOLIDAY SPRITZ

A wonderful cookie for Valentine's Day. Use red sugar and share with friends, co-workers, or anyone you'd like to remind that you care.
 
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 1/2 tsp rum extract
2 1/2 cups flour
1/4 tsp salt
Colored Sugar
 
In a small bowl, cream the butter and the confectioners' sugar until light and fluffy.  Beat in the egg and the extract.  Combine the flour and the salt.  Gradually add to the creamed mixture.  Mix well.  Use a cookie press fitted with the disk of your choice.  Press the cookies 1 inch apart onto ungreased baking sheets.  Sprinkle with colored sugar.  Bake at 375 F for 6-9 minutes or until lightly browned.  Cool for 2 minutes before removing to wire racks to cool.

Makes 7 dozen cookies
 
Source:  Taste Of Home


ENCHILADA CASSEROLE

Another recipe that is extremely easy and would make a great dinner to surprise your sweetie.

1 lb hamburger meat
2 cans Old El Paso Enchilada Sauce (mild is great, hot is better!!!)
2 small cans green chopped chilis
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 small white onion
2 cups of shredded cheese of your choice

Preheat oven to 375 degrees. Brown hamburger meat, drain off fat. While browning meat, cut tortillas into one inch squares then mix with ALL ingredients except the cheese. When burger is done, mix with the other ingredients and fill a 9x13 glass casserole dish. Spread cheese evenly over mixture cover with foil and bake for 45 mins. Make sure foil is domed over the dish or cheese will stick to foil upon removal. Wonderful topped with sour cream or hot sauce or just plain.

Serves about 6-8


HOLIDAY LACE COOKIES

Another cookie that is perfect for sharing with family and friends on Valnetine's Day. The cranberries look so nice against the pale color of the cookie.
 
1 cup butter, softened
2 1/4 cups confectioners' sugar
1/4 cup light corn syrup
1 1/4 cups flour
1 cup chopped pecans
1/4 cup dried cranberries
 
In a large bowl, cream the butter and the confectioners'  syrup until light and fluffy.  Beat in the corn syrup.  Gradually beat in the flour.  Mix well.  Fold in the pecans and the cranberries.  Shape the dough into two 6 inch logs.  Wrap each log in the plastic wrap.  Chill for at least 2 hours or until firm.  Unwrap and cut into 1/4 inch slices.  Place 3 inches apart onto ungreased foil-lined baking sheets.  Bake  at 350 F for 11-12 minutes or until the center and the edges are browned and lacey.  Allow the cookies to cool completely before carefully removing the cookies from the foil.

Makes 3 dozen
 
Source:  Taste Of Home


CHEESY POTATOES     

Perfect with broiled fish, beef, chicken or pork.

1 1/4 pounds frozen hash brown potatoes
10 3/4 ounce canned cream of chicken soup
5 ounces sour cream
5 ounces shredded cheddar cheese
3/4 medium onion, chopped
1 tablespoon plus 1 teaspoon unsalted butter, cut into pats

Preheat oven to 375F.

Combine first 5 ingredients in a bowl. Transfer to a buttered baking dish and dot with butter.

Bake about 1 hour or until bubbly and golden on top.


RASPBERRY COCONUT COOKIES
 
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
2 2/3 cups flaked coconut
1 can (14 ozs.) sweetened condensed milk
1 cup seedless raspberry preserves
1/3 cup chopped walnuts, toasted
1/2 cup semisweet chocolate chips
1/4 cup vanilla or white chips
 
In a small bowl, combine the cracker crumbs and the butter.  Press into a 13 x 9 inch baking dish coated with the cooking spray.  Sprinkle with the coconut.  Drizzle with the milk.  Bake at 350 F for 20-25 minutes or until lightly browned.  Cool completely on a wire rack.  Spread the preserves over the crust.  Sprinkle with the walnuts.  In a microwave-safe bowl, melt the chocolate chips.  Stir until smooth.  Drizzle over the walnuts.  Repeat until the vanilla chips.  Cut into bars.  Refrigerate for 30 minutes or until the chocolate is set.

Makes 3 dozen
 
Source:  Taste Of Home


SEAFOOD CHOWDER     

¼ pound bacon, diced
½ stick butter
2 stalks celery, sliced
½ large onion, diced
3 14-ounce cans chicken broth
2 medium potatoes, unpeeled and diced
1 8-ounce bottle Snow’s clam juice
¾ cup all-purpose flour
¼ pound raw shrimp, peeled and deveined
½ pound small scallops
1/3 pound fresh salmon, cut into 1-inch pieces
1/3 pound any white fish, cut into 1-inch pieces
12 ounces heavy cream
¼ dry white wine (such as Chardonnay)
½ tsp. thyme
1 tablespoon dried parsley
salt and pepper, to taste

Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent.

Add 2 cans of the broth and potatoes; cook until potatoes are tender. Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir until thickened.

Add thyme, parsley, and seafood. Cook until shrimp is pink and fish flakes easily, about 5 to 6 minutes.

Add cream and wine and season to taste with salt and pepper. Heat through. Serve with hot, crusty bread.

Makes about 8 servings.


VALENTINE TARTS

These would be really pretty with white and dark chocolate curls on top. Even some fresh fruit would be grand.

Serving Size: 12
Prep Time: 20 Minutes
Chill Time: 60 Minutes
Cook Time: 5 Minutes

Ingredients

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2/3 cup milk
Few drops almond extract
1 (4-serving size) package instant vanilla pudding mix
1 (4 oz.) container frozen whipped topping
2 (4 oz.) packages single serve graham cracker crusts

Instructions

COMBINE sweetened condensed milk, milk and almond extract in large bowl. Beat in pudding mix with electric mixer. Fold in whipped topping. Spoon into crusts.

CHILL, covered, at least 1 hour.

To remove tarts from foil pans more easily, brush crusts with slightly beaten egg white (before filling). Bake at 375°F 5 minutes. Cool. Remove from foil pans. Fill and chill.

Source: Eagle Brand


CREAM OF MUSHROOM CHICKEN     

Another recipe that can be made by a novice cook. Guaranteed to please!

3 boneless chicken breasts, skinned
1 can cream of mushroom soup
1 tsp. lemon juice
1 1/2 c. fresh mushrooms or 2 sm. cans of mushrooms
1 sm. onion
Salt and pepper

Step 1: Cut chicken breasts in half and arrange in a large baking dish.

Step 2: Combine cream of mushroom soup, lemon juice, mushrooms, diced onion and salt and pepper; mix well.

Step 3: Spread evenly on chicken breasts.

Step 4: Bake in 350 degree oven for 1 hour.



MAMA NEELY'S "SOCK-IT-TO-ME" CAKE

The name says it all! This gem by co-owners of Neely's Bar-B-Que, Pat and Gina Neely, came from the Food Network.

Prep Time: 10 min
Inactive Prep Time: 25 min
Cook Time: 30 min
Serves: 8 servings

Ingredients

Filling:
2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans

Glaze:
1 1/2 cups confectioners' sugar
2 tablespoons milk
2 tablespoons lemon juice

Cake:
1 package golden cake mix
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
2 tablespoons all-purpose flour

Directions

For filling:
For streusel filling, combine all ingredients and set aside. Blend glaze ingredients and set aside.

For cake:
Preheat oven to 375 degrees F.

Combine cake mix, eggs, sour cream, oil, water, sugar and flour in a large mixer bowl. Beat at medium speed for 3 minutes with electric mixer. Pour 1/2 of batter into a greased 13 by 9-inch pan. Sprinkle streusel filling on top and swirl the filing. Spoon remaining batter evenly over filling. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 25 minutes invert onto serving plate, cool completely.

For glaze:
Combine sugar, milk and lemon juice in bowl. Whisk until smooth. Drizzle over cake.

Source: The Food Network