Good morning and welcome to your Wednesday edition of A to Z Recipes. Linda is normally here for you this time each week but she has taken her computer in for a checkup (it was ailing). Hopefully she will be up and running for next week.

We've been blessed with cool weather and some rain lately which has made lots of folks happy. Personally, I'll take cool weather any day. And, we have needed the rain for weeks. Yesterday's weather was perfect as it was in the 40's in the early morning hours but the sun came out for a lovely day. Being Valentine's Day, it was perfect for romance. For me, it was ideal sleeping weather. Ah, the joys of working nights!

Just a little reminder: the current theme of Slow Cooker Recipes is in full swing so take a few minutes to send some of your own favorites. Just visit the Monthly Theme section and use the handy link.

I located some terrific recipes in the reader submissions. I believe everyone will find at least one keeper in this collection. There's also something to make you think and laugh, so I hope this is the start of a great day for you. We'll see you here again Sunday, God willing.

"One morning, as I went to the freezer door, I asked my wife, 'What should I take out for dinner?' Without a moment's hesitation, she replied, 'Me.'"
~Anonymous

TAKE TIME FOR YOURSELF

Shared by Ann, FL

As we grow up, we learn that even the one person that wasn't supposed to ever let you down probably will.

You will have your heart broken probably more than once and it's harder every time.

You'll break hearts too, so remember how it felt when yours was broken.

You'll fight with your best friend.

You'll blame a new love for things an old one did.

You'll cry because time is passing too fast, and...

You'll eventually lose someone you love. 

So take too many pictures, laugh too much, and love like you've never been hurt because every sixty seconds you spend upset is a minute of happiness you'll never get back.

New Uses for Everyday Things

Shared by Jean, Syracuse, NY

USE COFFEE FILTERS TO:

1. Diffuse the flash on a camera. When you're taking a close-up, soften the brightness by placing a coffee filter over the flash.
2. Strain wine from a bottle with a broken cork. Place the filter over a pitcher or a carafe and slowly pour the wine into it.
3. Serve popcorn or other snacks. The filters act as disposable bowls, so there's no dishwashing.
4. Make yogurt dip. Use a rubber band to secure a paper coffee filter over the mouth of a deep cup or jar. Slowly pour 8 ounces of plain yogurt onto the filter. Let drain for one hour. In a bowl, mix the thickened yogurt with 1 small minced garlic clove, 1 tablespoon chopped fresh parsley, and salt and pepper to taste. Serve with crackers.
5. Heat up leftovers in the microwave. Use a filter as the protective covering over a bowl or a plate.
6. Prevent soil from draining out of flowerpots. When repotting, place a filter at the bottom, over the drainage hole, then add the soil.
7. Prevent scuffs and scratches on fine china. Use flattened coffee filters as spacers when you stack your dishes.
8. Protect hands from Popsicle drippage. Slide the wooden stick of an ice pop through a coffee filter so your hands stay mess-free.
9. Serve pita sandwiches. A circular filter is the perfect size for carrying a sandwich on the go.
10. Clean windows and glass when you're out of paper towels. Coffee filters leave no lint or other residue.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

Cowboy Poetry

Shared by Jean, FL

I ain't much for shopping, 
Or for goin' into town 
Except at cattle-shipping time, 
I ain't too easily found. 
But the day came when I had to go - 
I left the kids with Ma. 
But 'fore I left, she asked me, 
"Would you pick me up a bra?" 
So without thinkin' I said, "Sure," 
How tough could that job be? 
An' I bent down and kissed her 
An' said, "I'll be back by three." 
Well, I done the things I needed, 
But I started to regret 
Ever offering to buy that thing - 
I worked me up a sweat 
I walked into the ladies shop 
My hat pulled over my eyes, 
I didn't want to take a chance 
On bein' recognized. 
I walked up to the sales clerk - 
I didn't hem or haw - 
I told that lady right straight out, 
"I'm here to buy a bra." 
From behind I heard some snickers, 
So I turned around to see 
Every woman in that store 
Was a'gawkin' right at me! 
"What kind would you be looking for?" 
Well, I just scratched my head. 
I'd only seen one kind before, 
"Thought bras was bras," I said. 
She gave me a disgusted look, 
"Well sir, that's where you're wrong. 
Follow me," I heard her say, 
Like a dog, I tagged along. 
She took me down this alley 
Where bras was on display. 
I thought my jaw would hit the floor 
When I saw that lingerie. 
They had all these different styles 
That I'd never seen before 
I thought I'd go plumb crazy 
'fore I left that women's store. 
They had bras you wear for eighteen hours 
And bras that cross your heart. 
There was bras that lift and separate, 
And that was just the start. 
They had bras that made you feel 
Like you ain't wearing one at all, 
And bras that you can train in 
When you start off when you're small. 
Well, I finally made my mind up - 
Picked a black and lacy one - 
I told the lady, "Bag it up," 
And figured I was done. 
But then she asked me for the size 
I didn't hesitate 
I knew that measurement by heart, 
"A six-and-seven-eighths." 
"Six and seven eighths you say? 
That really isn't right." 
"Oh, yes ma'am! I'm real positive - 
I measured them last night!" 
I thought that she'd go into shock, 
Musta took her by surprise 
When I told her that my wife's bust 
Was the same as my hat size. 
"That's what I used to measure with, 
I figured it was fair, 
But if I'm wrong, I'm sorry ma'am." 
This drew another stare. 
By now a crowd had gathered 
And they all was crackin' up 
When the lady asked to see my hat, 
To measure for the cup. 
When she finally had it figured, 
I gave the gal her pay. 
Then I turned to leave the store, 
Tipped my hat and said, "Good day." 
My wife had heard the story 
'fore I ever made it home. 
She'd talked to fifteen women 
Who called her on the phone. 
She was still a-laughin' 
But by then I didn't care. 
Now she don't ask and I don't shop 
For women's underwear.

~ Author Unknown


Priorities Change

Shared by Aafrin, Pune, India

The other day I came home and was greeted by my wife, dressed only in very s-e-x-y underwear and holding a couple of short velvet ropes.

"Tie me up," she purred, "and you can do anything you want." 

SO........................ 

So, I tied her up and 

-----

went Golfing!

SEAFOOD PIE SHELLS

~Submitted by Ann, Montreal, Quebec, Canada

Yield 2 

2 lbs shrimp, cut in bite size pieces 
1 lb crab meat, flaked 
3 stalks celery, chopped fine 
6 green onions, chopped fine 
2 med. sized onions, chopped fine 
1 green pepper, chopped fine 
4 cloves garlic, chopped fine 
4 oz. can mushroom stems and pieces, drained 
1 can mushroom soup, undiluted 
Italian bread crumbs, to taste 
1/4 cup white wine 
Minced parsley 
2 pie shells, unbaked 

Preheat oven to 350 degrees. Saut?easonings until soft. Add shrimp and cook until pink. Then add crab meat, mushrooms, soup, wine, parsley and bread crumbs. Thicken as desired, with the bread crumbs. Add a little at first and then gradually add more, as might be needed. Pour into pie shells and top with more Italian bread crumbs. Dot top of pies with pieces of butter or margarine. Bake in a 350 degree oven for about 30 minutes.



CARAMEL ALMOND POPCORN CLUSTERS

~Submitted by Treva, Eastern TN

10 cups freshly popped popcorn
2 cups whole almonds
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda

Preheat oven to 225 degrees. Spray 15 x 10 baking sheet with non-stick spray. Mix popcorn and almonds in large bowl.

Combine brown sugar, butter and corn syrup in medium saucepan. Over low heat, stir mixture until sugar dissolves. Increase heat to high and boil 5 minutes. Remove from heat; stir in vanilla, almond extract and baking soda.

Pour over popcorn and almonds, immediately stirring gently to coat. Pour mixture onto prepared baking sheet, spreading evenly.

Bake for 1 hour in preheated oven. Cool completely. Break into pieces and store in airtight container.

Yield: 20 pieces

Nutritional Information:
(Based on a 1 piece serving)
Total calories: 210 Fat: 14 g Carbohydrate: 19 g Sugar: 14 g Fiber: 1 g Protein: 3 g Sodium 120 mg: Cholesterol: 10 mg


MOMMY'S MAPLE SYRUP CAKE

~Submitted by Carol, NY

The following recipe should only be made with genuine maple syrup. (We are a bit snooty about that!)

3/8 cup butter
3/4 cup sugar
1 egg
1 3/4 cups cake flour ( have never tried regular flour)
1 1/2 tsp baking powder
1/2 tsp salt
5/8 cup milk
1 1/4 cups maple syrup

Grease and flour 2 8-inch cake pans. Preheat oven to 350F.

Cream together butter and sugar until fluffy. Beat in egg, thoroughly.

Sift flour, baking powder, and salt together. Add alternately with milk and maple syrup to butter/sugar mixture.

Bake for 30 - 35 minutes until done. Cool.

Maple Syrup Frosting

Boil 1 1/4 cups maple syrup to firm ball stage. Gradually beat into 2 STIFFLY beaten egg whites. Double this recipe for 3 9-inch layers. 

Note: My mother always made this for my brother's birthday. Now, I make it for him.


FUDGE-FILLED PEANUT BUTTER COOKIES

~Submitted by Treva, Eastern TN

3/4 cup creamy peanut butter (divided use)
1/2 cup vegetable shortening, such as Crisco
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1 & 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup semisweet chocolate chips

Preheat the oven to 375 degrees Fahrenheit. In a large bowl, using an electric mixer on medium speed, beat 1/2 cup of the peanut butter, the shortening and the sugars until fluffy. Add the egg and beat until smooth.

In a small bowl, add the flour, baking powder and baking soda and mix to combine. Fold the dry ingredients into peanut butter mixture until blended.

Shape the dough into 48 one-inch balls. On an ungreased baking sheet, place the balls 1 inch apart. Flatten the balls to 1/4-inch thickness by pressing them in a crisscross pattern with a fork that has been dipped in a small bowl of water to prevent the tines from sticking.

Bake about 8 minutes or until bottoms are golden brown and the tops are a pale tan. Transfer from baking sheet to wire rack. Cool completely, about 30 minutes.

Meanwhile, in a small nonstick pan on low heat, add the chocolate chips and stir until softened and smooth. Add the remaining 1/4 cup peanut butter and stir until smooth. Cool to room temperature or until thickened.

To form the sandwich cookies, place 1 teaspoon of the chocolate mixture onto the flat bottom of one cookie and press the bottom of another cookie against it. Let the cookies stand about 1 hour or until chocolate is firm. When cool, store in an airtight container. 

Makes about 2 dozen sandwich cookies


SLOW COOKED MOROCCAN LAMB SHANKS

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

2 tablespoons olive oil
4 lamb shanks, medium sized
2 medium onions, chopped
2 teaspoons finely grated or chopped fresh ginger
2-3 cloves garlic, crushed (1 teaspoon)
2 small chillies, chopped, seeds removed
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons cinnamon
salt and freshly ground black pepper to taste
2 cups cooked chickpeas (canned are fine)
3 large tomatoes, chopped
3 large carrots, chopped finely
1 cup dried apricots
2 tablespoons dark cane sugar 

To serve:
1 cup blanched almonds, chopped
? cup chopped fresh coriander 

Preheat oven to 150?C. 

Heat oil in a large casserole dish and brown the lamb shanks all over. Remove and set aside.

Add the onions and cook until softened. Return the lamb to the casserole.

Add the ginger, garlic and chilli plus the spices, salt and freshly ground black pepper and chickpeas.

Cover with about 850ml water. Cover the dish and bake for 2 hours.

Add the tomatoes, carrot, apricots and dark cane sugar.

Cook covered for a further 45 minutes until the lamb is golden brown and tender. 

Scatter almonds and coriander over and serve with mash or couscous.


GOOD AND EASY CHICKEN POT PIE

~Submitted by Treva, Eastern TN

1 package Pillsbury Ready Made Pie Crusts (two 9-inch crusts)
5 tablespoons butter 
5 & 1/2 tablespoons all-purpose flour
2 & 1/2 cups warm chicken broth
Salt and fresh-ground black pepper, to taste
2 cups cooked and cubed chicken or turkey
1 (10-oz.) package frozen mixed vegetables, defrosted and drained

Preheat oven to 350 degrees. On a lightly floured surface, roll out 1 pastry sheet and fit it into a 9-inch pie plate. Set aside.

In a saucepan, melt butter over medium heat. Stir in flour and cook, stirring, 1 minute. Slowly whisk in chicken broth and continue whisking or stirring until thickened. Season with salt and pepper. Stir in chicken or turkey and vegetables. Spoon into pastry-lined pie plate. 

Roll out second pastry sheet and use it to cover top of pie, pressing edges sheets to seal. Cut several slits in top crust to release steam. 

Place pie on a baking sheet and bake in center of oven about 45 minutes, or until crust is golden brown. 

Makes 4 to 6 servings.


PLUM UPSIDE-DOWN CAKE

~Submitted by Tena, MO

If you'd like, you can substitute apricots for the plums.

TOPPING
6 tablespoons unsalted butter
1 cup packed light brown sugar
1 tablespoon honey
4 cups sliced plums, unpeeled (about 4 large plums)

CAKE
1/2 cup milk
2 tablespoons unsalted butter, cut up
2 eggs
1 cup sugar
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder

1. Heat oven to 350F. Spray 9x2-inch round cake pan with nonstick cooking spray. Place 6 tablespoons butter, brown sugar and honey in large skillet over low heat; cook 2 to 4 minutes or until butter and sugar are melted, stirring frequently. Spoon and spread into pan; arrange sliced plums over topping.

2. In small saucepan, heat milk and 2 tablespoons butter over medium heat until butter is melted and milk comes to a simmer.

3. Meanwhile, in large bowl, whisk together eggs, sugar, salt, cinnamon, vanilla and almond extract until blended. Stir in flour and baking powder. Add hot milk mixture all at once to flour mixture; whisk quickly to combine. Pour batter over fruit and topping.

4. Bake 50 to 55 minutes or until center of cake springs back when gently pressed. (Toothpick test does not work with this recipe.) Cool on wire rack 5 minutes. Run knife around edge of pan; invert onto heatproof serving platter. Remove pan. Let cake stand 30 minutes; serve warm, if desired.

8 servings


PORK ROAST STUFFED WITH RICE 

~Submitted by Treva, Eastern TN

3/4 cup slivered almonds 
2 tablespoons butter or margarine 
3/4 cup sliced green onions 
3/4 cup chopped celery 
4 cup cooked brown rice 
3/4 cup orange juice; divided 
2 tablespoons grated orange peel 
1 tablespoon diced crystallized ginger, divided 
1/2 tsp salt 
1 Boneless pork loin roast 
-(3-1/2 lbs.), rolled and tied 
1 teaspoons dried rosemary, crushed 
1/4 teaspoons cracked black pepper 
16 ounces canned cranberry sauce 
1 orange, peeled & sectioned

Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside. Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan. Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer does not touch stuffing or fat. Bake at 325 degrees. for 1-1/2 hours. Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170 degrees. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce. 

Yield: 6 Servings


QUICK AND EASY BEAN CASSEROLE

~Submitted by Angelique, TX

1 can kidney beans (16 oz)
1 can lima beans (16 oz)
1 can pork and beans (16 oz)
1/4 pound cheddar cheese, bite size chunks
1/3 cup ketchup
1/3 cup brown sugar
2 T. Worcestershire sauce
1 medium onion, chopped

Mix all ingredients together and put in two quart casserole. Bake at 350 for 25 minutes until hot. Stir and bake 5 minutes more.

Serves 6

Source: Sylvia and Wayne Peterson, Mission Viejo Community Cookbook


PRALINE MELTAWAY BISCUITS

~Submitted by Treva, Eastern TN

You and your family will absolutely love these melt-in-your-mouth sticky biscuits. They're pure biscuit heaven!

1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 & 1/4 cups Original Bisquick mix
2/3 cup milk or Cream
2 tablespoons granulated sugar

1. Heat oven to 425F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. Stir together butter, brown sugar and pecans in small bowl. Divide sugar mixture evenly among muffin cups.

2. Stir Bisquick mix, milk and granulated sugar in medium bowl until soft dough forms. Place a spoonful of dough in each muffin cup.

3. Bake 11 to 13 minutes or until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Replace topping from pan on biscuits. Cool slightly before serving; serve warm.

High Altitude (3500-6500 ft):
Place cookie sheet on rack below muffin pan to catch any spill over of sugar mixture.

Tips from the Kitchen:
Did You Know...You can buy pecans already chopped. Or chop them using a chef's knife. When chopped in a food processor, there will be more very tiny pieces.

Source: Betty Crocker


LEMON BUTTER WAFERS

~Submitted by Barbara, Chula Vista, CA

3/4 cup (1 1/2 sticks) unsalted butter
1 cup sugar
2 large eggs
1 1/4 cups sifted flour
2 tablespoons very finely minced lemon zest (see note)
1/3 cup ground almonds (see note)

In the large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated. Cover the bowl with plastic wrap and place in the refrigerator until well chilled, at least 3 hours.

Preheat the oven to 350 F. Butter a non-stick cookie sheet. Using a 1/2 tablespoon measure, spoon out level 1/2 tablespoon of chilled cookie dough onto the cookie
sheet, placing them 3 inches apart. Bake for about 10 minutes or until the cookies have just flattened and are lightly browned around the edges. Cool the cookies on racks. Store in a covered tin.

Makes 64

Note: It is best to grind the almonds and mince the lemon zest in a small electric grinder such as a coffee grinder. The result is superior to that obtained with an ordinary food processor.

Variation: Spread 1 tablespoon best quality seedless raspberry jam on the bottom of one cookie, then place the bottom of another cookie on top. This makes a delicious lemon-raspberry cookie sandwich.

Makes 32


SEDONA APPETIZER BITES

~Submitted by Treva, Eastern TN

A filling rich with chicken, cheese and chilies surrounded by golden crisp phyllo dough.

Preparation 30 min. 
Baking 8 min. 

Ingredients:

1 tablespoon LAND O LAKES Butter 
3/4 cup chopped red bell pepper 
1/2 cup chopped onion 
1 teaspoon finely chopped fresh garlic 
1 to 2 teaspoons finely chopped jalapeno chiles 
2 cups finely chopped cooked chicken breast 
1 teaspoon ground cumin 
1/2 cup LAND O LAKES Sour Cream 
6 ounces (1 1/2 cups) LAND O LAKES Cheddar Cheese, shredded 
3 tablespoons chopped fresh cilantro 
18 (18x14-inch) sheets frozen phyllo dough, thawed 
1/2 cup LAND O LAKES Butter, melted 
Salsa, if desired 

Instructions:

Heat oven to 350F. Melt butter in 12-inch skillet until sizzling; add red pepper, onion, garlic and chiles. Cook over medium-high heat, stirring occasionally, until vegetables are softened and liquid has evaporated (3 to 5 minutes). Add chicken and cumin; continue cooking until heated through (1 to 2 minutes). Remove from heat. Cool 10 minutes. Stir in sour cream, cheese and cilantro.

To assemble bites, place 1 sheet phyllo dough on flat surface; brush with melted butter. Top with 2 additional sheets, buttering each sheet. Trim stack using kitchen shears to 18x12 1/2 inches. Cut stack in half crosswise; cut each stack lengthwise into 2 1/2-inch strips.

Spoon 2 teaspoons filling onto center of end of each stack of strips. Form triangle by folding lower right-hand corner of each strip to opposite side. Continue folding in triangles to end of strip.

Place triangles onto ungreased baking sheet. Repeat 5 more times with remaining phyllo dough and filling. Brush appetizers with butter before baking. Bake for 8 to 10 minutes or until golden brown. Serve warm with salsa, if desired. 

TIP: To make ahead, prepare appetizers as directed above except do not bake. Wrap in plastic food wrap; place into a large resealable freezer container. At serving time, heat oven to 350F. Place desired number of appetizers onto ungreased baking sheet. Bake for 8 to 10 minutes or until golden brown. Serve warm with salsa, if desired.

TIP: Phyllo dough is extremely thin, papery layers of pastry dough used in Greek and mid-Eastern recipes. It dries out quickly, so brush each layer with melted butter as the sheets are stacked. It is best to keep the unused sheets of dough covered with a damp towel while assembling a recipe using phyllo. Phyllo dough can be found in the freezer section of most supermarkets. Thaw overnight in the refrigerator; thawing at room temperature may cause the sheets of dough to stick together. 

Yield: 40 appetizers 

Nutrition Facts (1 appetizer) Calories: 60 
Fat: 3.5 g 
Cholesterol: 15 mg 
Sodium: 65 mg 
Carbohydrates: 3 g 
Dietary Fiber: 0 g 
Protein: 3 g


COUNTRY HERB ROLLS

~Submitted by Larry Holmes, Ontario, Canada

3 ? to 3 ? cups all-purpose flour
? cup yellow cornmeal
1 package active dry yeast
? teaspoon dried basil, crushed
? teaspoon dried oregano, crushed
? cup milk
1/3 cup butter
? cup sugar
? teaspoon salt
2 eggs
3 tablespoons butter, melted

Combine 1 cup of the flour, cornmeal, yeast, basil and oregano in a large mixing bowl; set aside

Heat and stir milk, the 1/3 cup butter, sugar and salt in a saucepan just until warm (120F to 130F) and butter almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scarping bowl. Beat on high speed for 3 minutes. Stir in as much of remaining flour as your can.

Knead dough on a lightly floured surface, kneading in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place dough in a lightly greased bowl, turn once to grease surface. Cover and let rise in warm place until double (about1 hour).

Punch dough down. Turn out onto a floured surface. Cover and let rest for 10 minutes. Shape into desired rolls*. Place rolls 3 inches apart on greased baking sheets. Cover and let rise until nearly double, about 20 minutes.

Brush tops of rolls with the 3 tablespoons melted butter. Bake in a 375F oven about 12 minutes or until golden. Cool on a wire rack.

Makes about 24

Per roll: 121 calories; 3 g total fat (3 g saturated fat); 20 mg cholesterol; 94 mg sodium; 17 g carbohydrates; 1 g dietary fiber; 3 g protein.

*Make Butterhorn rolls, Parker House rolls; Rosettes; Cloverleaf rolls; cinnamon rolls.



HOTEL HERSHEY DERBY PIE

~Submitted by Treva, Eastern TN

Source: Atlanta Cooknotes

INGREDIENTS for Pie:

1 cup granulated sugar
4 Tablespoons cornstarch
2 eggs, lightly beaten
1/2 cup butter, melted and cooled
3 Tablespoons bourbon or
1 teaspoon vanilla extract
1 six-ounce package semi-sweet chocolate chips
1 cup chopped pecans
1 unbaked nine-inch pastry shell

INGREDIENTS for Derby Whipped Cream:

1/2 cup heavy cream
2 Tablespoons confectioners' sugar
1 teaspoon bourbon or
1/2 teaspoon vanilla extract 

TO PREPARE:

Preheat oven to 350 degrees. Combine granulated sugar and cornstarch in a medium-sized bowl. Add eggs, butter, and bourbon or vanilla extract; mix well. Fold in chocolate chips and pecans. Pour into unbaked pastry shell. Bake 40 minutes. Cool completely before topping with derby whipped cream. To prepare topping, whip heavy cream with confectioners' sugar. Add bourbon or vanilla extract and beat until stiff peaks form. Spread over pie.

NOTE: Wrap cooled pie in aluminum foil or plastic wrap, and freeze. When ready to serve, unwrap frozen pie and warm in a preheated 300 degree oven for 35 to 40 minutes.

Servings: 8


CREAMY HAM 'N NOODLES

~Submitted by Judy, MI

1 pkg. (8 oz.) Inn Maid Extra Wide Egg Noodles 
1/2 cup butter or margarine 
2 cups whipping cream 
1 1/2 cups (12 oz.) fully cooked ham, cut into chunks 
1 cup Parmesan cheese, grated 
1/4 cup green onions, sliced 
1/2 cup cottage cheese 
1/4 tsp. salt 
1/4 tsp. pepper

Preparation: Cook noodles according to package directions and set aside. In large skillet, melt butter. Stir in cream and cottage cheese; bring to boil. Stir for 2 minutes. Add ham, Parmesan cheese, onions, salt and pepper. Add cooked noodles to mixture. Bring mixture back to boil.


MARGARITA PIE

~Submitted by Treva, Eastern TN

1-1/4 c. crushed pretzels 
1/2 c. (1 stick) butter or margarine, melted 
1/4 c. granulated sugar 
2 limes, zest and juice 
1/4 c. orange juice 
1 (14-oz.) can sweetened condensed milk 
1 (8-oz.) container frozen whipped topping, thawed 

In a medium bowl, combine crushed pretzels, melted butter, and sugar. Press mixture into the bottom and up the side of a 9-inch pie pan. In a large bowl, mix together lime zest, lime juice, orange juice and sweetened condensed milk. Fold in thawed whipped topping. Spoon filling into pretzel crust.

Chill pie for a minimum of 2 hours before serving.

Yields 8 servings.


CANTON BEEF & PINEAPPLE

~Submitted by Jean, Syracuse, NY

1 lb boneless beef top sirloin steak, 3/4" thick
1/2 tsp. cornstarch
1 T soy sauce
2 green or red bell peppers cut in 3/4" pieces
1 clove garlic, crushed
1 T vegetable oil
1 can (8 oz) pineapple chunks in juice, drained 
hot cooked rice (optional) 

Sauce: 
1/4 C ketchup
2 T sugar
1 T soy sauce 
1 tsp. Worcestershire Sauce

Cut Beef steak into 3/4" cubes. In medium bowl, dissolve cornstarch in 1 tablespoon soy sauce. Add Beef and toss to coat and set aside. 

In small bowl, combine sauce ingredients, set aside. 

In large nonstick skillet, heat 2 tablespoons water over medium-high heat until hot. Add bell peppers and garlic, cook and stir 3 to 4 minutes or until water is evaporated and peppers are crisp-tender. Remove from skillet and set aside. 

In same skillet, heat half the oil until hot. Add Beef -- 1/2 at a time -- and stir-fry 2 to 3 minutes or until outside surface is no longer pink, adding remaining oil as needed. Return Beef to skillet. Stir in sauce, peppers and pineapple and cook until heated through. Serve with rice if desired.

Serves 4

LOW-FAT CHEESE RAVIOLI

~Submitted by Jean, Syracuse, NY

3/4 cup part-skim ricotta cheese
1 ounce (about 1/4 cup) grated Parmesan cheese
1/4 cup chopped fresh basil
1 egg
1 garlic clove, pressed
Pinch of ground nutmeg
24 pot-sticker or gyoza wrappers
Light Tomato Sauce
2 tablespoons grated Parmesan cheese
Additional chopped fresh basil

Combine first 6 ingredients in medium bowl. Add salt and pepper. Place 1 rounded teaspoon of filling in center of gyoza wrapper. Brush edge of gyoza wrapper lightly with water. Fold wrapper in half, making sure all filling remains inside.. Seal edges by pinching. Move ravioli to baking sheet. Continue with remaining filling and wrappers. (Can be prepared up to 2 hours ahead; refrigerate.) Add salt to large pot of water. Bring to boil. Gently add ravioli to pot. Cook about 3 minutes until ravioli are tender, stirring gently. Using large slotted spoon, place ravioli into bowls. Pour sauce over ravioli. Sprinkle each with 1/2 tablespoon cheese. Garnish with additional basil and serve immediately.

Serves 4. Per serving: calories, 270; fat, 8 g; sodium, 444 mg; cholesterol, 75 mg


GRILLED FISH WITH ASIAN GREENS

~Submitted by Robyn, Australia

1 teaspoon oil
1 firm white fish fillet
1 bunch bok choy, quartered
1 bunch broccolini, halved lengthways
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
2 tablespoons hot water
sliced spring onions to garnish 

Heat oil in a non-stick pan. Add fish; cook until browned on both sides or cooked as desired; remove from pan. Cover; keep warm.

Reheat same non-stick pan. Add bok choy and broccolini; cook, stirring, for 30 seconds. Add combined remaining ingredients except garnish; bring to boil, stirring, until greens have just wilted.

Serve fish with greens; garnish with spring onions.

Serves One; Low carb


PARMESAN RICE AND PASTA PILAF

~Submitted by Treva, Eastern TN

After the pasta and onion are saut?d, the oil is drained to minimize the fat content of this savory pilaf.

2 Tbsp olive oil 
1/2 Cup finely broken vermicelli, uncooked 
2 Tbsp diced onion 
1 Cup long-grain white rice, uncooked 
11/4Cup hot chicken stock 
11/4 Cup hot water 
1/4 tsp ground white pepper 
1 bay leaf 
2 Tbsp grated parmesan cheese

In a large skillet, heat oil. Saut?ermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil. Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes. Fluff with fork. Cover and let stand 5-20 minutes. Remove bay leaf.

Sprinkle with cheese and serve immediately.

Yield: 6 servings--Serving Size: 2/3 cup each 
Each serving provides: 
Calories: 172 
Total fat: 6 g 
Saturated fat: 1 g 
Cholesterol: 4 mg 
Sodium: 193 mg

APPLE POCKETS

~Submitted by Treva, Eastern TN

This is a great way to enjoy the taste of apple pie without the guilt. The cute golden bundles are shaped from a homemade yeast dough, but it's their old-fashioned flavor that really appeals.

INGREDIENTS 
2-1/4 cups all-purpose flour, divided 
1 package (1/4 ounce) quick-rise yeast 
1 tablespoon sugar 
1/2 teaspoon salt 
2/3 cup water 
1/4 cup butter or stick margarine 

FILLING: 
4 cups thinly sliced peeled Rome Beauty or other baking apples (2 to 3 medium) 
1/3 cup sugar 
2 tablespoons all-purpose flour 
1/2 teaspoon ground cinnamon 

TOPPING: 
1/4 cup milk 
4 teaspoons sugar

DIRECTIONS 
In a mixing bowl, combine 1 cup flour, yeast, sugar and salt. In a saucepan, heat the water and butter to 120?-130?. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide dough into four portions. Roll each portion into an 8-in. square. Cut into four 4-in. squares. Cut apple slices into thirds; toss with sugar, flour and cinnamon. Place 1/4 cup filling on each square; bring up the corners up over the filling and pinch to seal. Secure with a toothpick if needed. Place 3 in. apart on baking sheets coated with nonstick cooking spray. Cover and let rise in a warm place for 30 minutes. Brush with milk; sprinkle with sugar. Bake at 375? for 12-14 minutes or until golden brown. Remove to wire racks. Discard toothpicks before serving. 

Servings: 16
Nutritional Analysis: One pocket equals 136 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 105 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fruit, 1/2 fat.

Source: Light & Tasty


DREAMSICLE MOUSSE

~Submitted by Joan, Savona, B.C.

1 box sugar free orange Jell-O
1 box sugar free white chocolate instant pudding
1 small can of Mandarin oranges, packed in orange juice (drained)
1 8 oz. tub of fat free cool whip

Dissolve Jell-O in 1 cup of hot water. Add 1 cup of cold and stir well and let sit about 5 minutes. Beat the pudding (dry) into the Jell-O with the mixer, until well blended.

Add the mandarin oranges and fold in the cool whip. Chill several hours before serving.

POTATO-TOPPED BEEF CASSEROLE FOR 2

~Submitted by Treva, TN

2 tablespoon butter or margarine
1 small onion, thinly sliced
1 celery stalk, chopped
1/2 of a green pepper, chopped
1 small bay leaf
1/3 cup ketchup
3/4 cup water
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
2 1/3 to 3 cups cubed cooked beef
1/2 cup cooked sliced carrots
1 cup mashed potatoes 

In a medium skillet melt 1 tablespoon of butter. Add the onion, celery, green pepper and bay leaf and cook for 8 minutes over low heat. Pour in the ketchup and water. Stir until blended well. Heat until mixture bubbles then remove from heat. Season with sugar, salt, pepper and Worcestershire sauce. Remove the bay leaf and add beef and carrots. Mix well. Pour into a medium casserole dish. Spread the mashed potatoes over the top of the casserole. Coat with 1 tablespoon melted butter.

Bake at 350 degrees F for 20 to 25 minutes.



MANDARIN MU SHU PORK

~Submitted by Jean, Syracuse, NY

Makes 2 servings
Start to Finish: 40 minutes

Ingredients
4 8-inch flour tortillas
2 tablespoons reduced-sodium soy sauce
1 teaspoon cornstarch
1 8-ounce pork tenderloin
1 teaspoon cooking oil
1/2 teaspoon hot chili oil or 1/8 teaspoon crushed red pepper
1 clove garlic, minced
1 cup packaged shredded cabbage with carrot (coleslaw mix)
1 cup fresh sprouts (such as sunflower or bean sprouts)
1/4 cup sliced green onions
1/4 cup bottled plum sauce

Directions
Wrap tortillas tightly in foil. Heat in a 350?ven for 10 to 15 minutes or until warm and soft.*

Meanwhile, in a medium bowl stir together the soy sauce and cornstarch. Trim fat from meat. Cut meat into bite-size strips. Add the meat to soy mixture; toss to coat. Let stand at room temperature for 10 minutes.

Pour cooking oil and chili oil or crushed red pepper into a medium nonstick skillet. Heat skillet over medium-high heat. Stir-fry meat and garlic in hot oil for 1 minute. Add 1/2 cup of the cabbage, the sprouts, and green onions. Stir-fry for 3 to 4 minutes or until meat is slightly pink in center and vegetables are crisp-tender. Remove from heat.

Place the remaining cabbage in the centers of the tortillas. Spoon the pork mixture over the cabbage. Fold the bottom half of each tortilla over the filling; fold in the sides, creating a fan shape. Serve with the plum sauce.

Nutritional facts per serving
calories: 473, total fat: 9g, saturated fat: 2g, monounsaturated fat: 3g, polyunsaturated fat: 1g, cholesterol: 73mg, sodium: 1337mg, carbohydrate: 67g, total sugar: 2g, fiber: 4g, protein: 32g, vitamin A: 0%, vitamin C: 30%, calcium: 5%, iron: 24%, starch: 3 diabetic exchange, vegetables: 2 diabetic exchange, lean meat: 2.5 diabetic exchange

BACON-WRAPPED PORK ROAST (TNT)

The Simply Recipes site describes this as "an easy way to dress up a simple pork roast is to wrap it in bacon. The bacon fat brings extra juiciness and flavor to the roast". I tried it and must say it was most excellent!

1 pork loin (1 1/2 pounds)
Salt and pepper
1 Tbsp olive oil
2 Tbsp finely chopped fresh rosemary
1/4 lb bacon, thinly sliced
1 cup white wine

1 Preheat oven to 375?F. Season pork wil salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.

2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen twine. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145?F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.

3 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.

Source: Simply Recipes



LOW-FAT LEMON SOUFFLɠCHEESECAKE

1 HONEY MAID Honey Grahams, crushed (about 3 Tbsp.), divided 
2/3 cup boiling water 
1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin 
1 cup BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese 
1 container (8 oz.) PHILADELPHIA Fat Free Cream Cheese 
2 cups thawed COOL WHIP FREE Whipped Topping 

SPRINKLE half of the crumbs onto side of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray. 

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender container. Pour into large bowl. Gently stir in whipped topping. 

POUR into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator. 

Makes: 8 servings

Nutrition (per serving)
Calories 100
Total fat 2 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 300 mg 
Carbohydrate 11 g
Dietary fiber 0 g 
Sugars 5 g
Protein 9 g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 0 %DV

Special Extra 
Garnish with fresh lemon slices and mint sprigs.

Low Fat Tropical Dream Cheesecake 
Prepare as directed, using JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin. Top with 1/2 cup chopped fresh pineapple and 1 kiwi, peeled and sliced, just before serving.

Source: Kraft Recipes



EGGPLANT PARMESAN

This dish is delicious served with a side of buttered spaghetti. It has been modified to suit personal tastes (and eliminating some of the fat content).

2 lbs (about 2 large) eggplants
Kosher salt
1 28-oz can whole peeled tomatoes
1 clove garlic, peeled and minced
Olive oil
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 cup fine dry breadcrumbs
4 large eggs, beaten
1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
1 cup grated high quality Parmesan cheese
1 packed cup fresh basil leaves

Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly and generously with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

When eggplant has drained, press down on it to remove excess water, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

Preheat the oven to 350?F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Serves 8.

Source: Modified from a recipe found in The New York Times

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