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I've learned that you shouldn't go through life with a catcher's mitt on both hands; you need to be able to throw something back.
~ Maya Angelou

The Law of the Garbage Truck

~Shared by Charlie J., Mobile, AL
 
One day I hopped in a taxi and we took off for the airport. We were driving in the right lane when suddenly a black car jumped out of a parking space right in front of us. My taxi driver slammed on his brakes, skidded, and missed the other car just by inches!

The driver of the other car whipped his head around and started yelling at us. My taxi driver just smiled and waved at the guy.

So I asked, "why did you just do that? This guy almost ruined your car and sent us to the hospital!"

This is when my taxi driver taught me what I now call: "The Law of The Garbage Truck."

He explained that many people are like garbage trucks. They run all around full of garbage, full of frustration, full of anger, and full of disappointments. As the garbage piles up, they need a place to dump it and sometimes they'll dump it on you.

Don't take it personally. Just smile, wave, wish them well, and move on... Don't take their garbage and spread it to other people at work, at home, or on the streets.

The bottom line is that successful people do not let garbage trucks take over their day. Life's too short to wake up in the morning with regrets, resentments, anger, and frustration; so..........

Love the people who treat you right, Pray for the ones who don't. Life is ten percent what you make it, and ninety percent how you take it.

Have a blessed, garbage-free day!

NEW ORLEANS KING CAKE

In southern U.S.A., the tradition was brought to the area by colonists from France and Spain. King cake parties in New Orleans are documented back to the eighteenth century.

The king cake of the New Orleans Mardi Gras tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted bread similar to that used in brioche topped with icing or sugar, usually colored purple, green, and gold (the traditional Carnival colors) with food coloring. There are many variants, some with a filling, the most common being cream cheese and praline.

It has become customary in the New Orleans culture that whoever finds the trinket must provide the next king cake.

Source: Wikipedia.org



KING CAKE

Purple represents justice; green, faith; and gold, power.

King Cakes are the traditional cake for the Epiphany. Though the cakes are baked in many shapes now, they were originally round in shape to portray the circular route taken by the Kings to confuse King Herod who was trying to follow the wise men so he could kill the Christ child.

The cakes usually contain a bean, pea, or a figurine symbolizing the baby Jesus. In 1871 the tradition of choosing the queen of the Mardi Gras was determined by who drew the prize in the cake. It is definitely considered good luck to the person who gets the figure, and that person usually holds the next King Cake party.

* 8 cups of all-purpose flour, sifted
* 6 eggs
* 1 cup granulated sugar
* 1 pound butter or shortening
* 2 cups whole milk, scalded then cooled to lukewarm
* 1/2 ounce yeast (2 1/4-ounce packages, or about 4 1/2 tsp)
* 2 teaspoons salt
* Candies to decorate

To make the cake take 6 cups sifted flour, and put it in a large mixing bowl. Make a hole in the center of the flour, and put in a half-ounce of yeast, dissolved in a little warm water. Add the 2 cups milk. Knead and mix the flour with one hand, while adding the milk with the other. In another bowl, combine remaining 2 cups flour with the salt; set aside. In another mixing bowl, beat eggs with butter and sugar until light. Add to dough, kneading lightly with your hands, and adding more eggs if the dough is a little stiff. Let the dough rise until doubled in bulk, then add the reserved flour and salt.

Knead the dough by turning it over on itself three times and set to rise again, covered with a cloth for about an hour. Take it up and work again lightly, and then form into a ring.

This is a large amount of dough, so it may be divided and baked in two or more King’s Cakes. Pat gently and flatten a little. Have ready a greased parchment paper or silpat-lined baking pan, and set the ring in the middle. Cover the pan with a clean cloth, and set the cake to rise for an hour longer. When well risen, glaze the loaves lightly with a beaten egg. Place in 325° oven; let bake for 1 to 1 1/2 hours, or less if making smaller loaves. Decorate with colored icings and decorator candies, as desired.

Source: A Southern Life

Church Marquee Sayings for Lent

Don't wait for the hearse to take you to church.

It's hard to stumble when you're
down on your knees.

What part of "Thou Shalt Not"
don't you understand?

A clear conscience makes a soft pillow.

The wages of sin is death.
Repent before payday.

Never give the devil a ride.
He will always want to drive.

Forbidden fruit creates many jams.

Christians, keep the faith...but not from others!

Satan subtracts and divides.
God adds and multiplies.

To belittle is to be little.

Don't let the littleness in others
bring out the littleness in you.

God answers knee-mail.

Try Jesus.  If you don't like Him,
the devil will always take you back.



Bran Muffins

~Shared by Jim E., Bellingham, WA

The couple was 85 years old, and had been married for sixty years. Though they were far from rich, they managed to get by because they watched their pennies.

Though not young, they were both in very good health, largely due to the wife's insistence on healthy foods and exercise for the last decade.

One day, their good health didn't help when they went on a rare vacation and their plane crashed, sending them off to Heaven.

They reached the pearly gates, and St. Peter escorted them inside. He took them to a beautiful mansion, furnished in gold and fine silks, with a fully stocked kitchen and a waterfall in the master bath. A maid could be seen hanging their favorite clothes in the closet.

They gasped in astonishment when he said, 'Welcome to Heaven. This will be your home now.'

The old man asked Peter how much all this was going to cost.

'Why, nothing,' Peter replied, 'remember, this is your reward in Heaven.'

The old man looked out the window and right there he saw a championship golf course, finer and more beautiful than any ever built on Earth.

'What are the greens fees?' grumbled the old man.

'This is heaven,' St. Peter replied. 'You can play for free, every day.'

Next they went to the clubhouse and saw the lavish buffet lunch, with every imaginable cuisine laid out before them, from seafood to steaks to exotic deserts, free flowing beverages.

'Don't even ask,' said St. Peter to the man, 'this is Heaven, it is all free for you to enjoy.'

The old man looked around and glanced nervously at his wife.

'Well, where are the low fat and low cholesterol foods, and the decaffeinated tea,' he asked.

'That's the best part,' St. Peter replied, 'you can eat and drink as much as you like of whatever you like, and you will never get fat or sick. This is Heaven!'

The old man pushed, 'No gym to work out at?'  

'Not unless you want to,' was the answer.

'No testing my sugar or blood pressure or...'

'Never again. All you do here is enjoy yourself.'

The old man glared at his wife and said, 'You and your friggin' bran muffins. We could have been here ten years ago!'



Not This Time

~Shared by Johnny, LA

Happy with their two stunningly beautiful teenage daughters but wanting a son, a middle-aged couple decided to try one last time. After months of effort, the wife finally became pregnant, and nine months later she delivered a healthy baby boy. The happy father rushed to the nursery to see his new son and was horrified to discover that the child was the ugliest he had ever seen.

The man went back to his wife. "There's no way I could be the father of that baby! Look at the two beautiful daughters we've had!"

He glared at his wife. "Have you been fooling around on me?"

His wife smiled sweetly and replied, "Not this time."



Shopping Trip

~Shared by Charlie J., Mobile, AL

A husband and wife are shopping in their local Wal-Mart.

The husband picks up a case of Budweiser and puts it in their cart.

'What do you think you're doing?' asks the wife.

'They're on sale, only $10 for 24 cans,' he replies.

'Put them back, we can't afford them,' demands the wife, and so they carry on shopping.

A few aisles further on along the woman picks up a $20 jar of face cream and puts it in the basket.

'What do you think you're doing?' asks the husband.

'Its my face cream. It makes me look beautiful,' replies the wife.

Her husband retorts: 'So does 24 cans of Budweiser, and it's half the price.'

On the PA system: 'Cleanup on aisle 25, we have a husband down.'

SOFT TACOS OF GRILLED CHICKEN BREASTS WITH TANGY GREEN CHILE AND GRILLED ONIONS

~Shared by Jim D., WA
    
Active Time:  35 Minutes
Total Time:  35 Minutes
Makes 8 moderate servings

Anyone who's experienced the enticing allure of spicy grilled chicken from a street stall in Mexico will understand what this dish is all about. Lip-tingling seared chicken (here chicken breasts).

INGREDIENTS
2 to 4 fresh jalapeno chiles, stems removed (optional but desirable for those who like it spicy)
2 cups Roasted Poblano-Tomato Salsa (see recipe), plus more if you've got a salsa-hungry crowd
1 tablespoon Worcestershire sauce
3 limes, each cut into 6 wedges
8 large (about 3 1/2 pounds total) boneless chicken breast halves
18 green onions, roots and wilted greens removed
A few tablespoons vegetable oil or olive oil
2 to 3 dozen steaming-hot corn tortillas (see recipe)
 
Other necessary recipes: Roasted Poblano-Tomato Salsa with Fresh Thyme; Easy Corn Tortillas (recipes follow)
 
DIRECTIONS
In a small ungreased skillet, dry-roast the jalapenos over medium heat, turning them regularly until the chiles are soft and well darked in spots, 5 to 10 minutes. Place in a food processor or blender with 3/4 cup of the salsa, the Worcestershire and the juice from 3 or 4 lime wedges. Process to a smooth puree. Arrange the chicken breasts in a single layer in a baking dish, pour the salsa mixture over them, cover and refrigerate for at least 1 hour but not more than overnight.
 
Preheat a gas grill or light a charcoal fire and let burn until the coals are covered with gray ash. With a brush (or an oil mister), lightly coat the green onions with oil, then lay them over the fire in a pot that's not too hot. Grill, turning them regularly, until they're soft, sweet and mouthwateringly browned, about 4 minutes. Remove 2 of the largest green onions, chop them into 1/4-inch pieces and stir into the remaining 1 1/4 cups of salsa. Squeeze another lime wedge or two over the remaining onions and keep them warm on the side of the grill or in a low oven.
 
Remove the chicken breasts from the marinade, scraping as much as possible back into the pan; reserve the marinade. Brush (or mist) the chicken lightly on both sides with oil, lay on well-oiled hot grill grates until cooked through but still juicy, about 8 minutes per side. During the last couple of minutes on the grill, brush a nice coating of the reserved marinade over the chicken.
 
Slice the chicken into 1/2-inch-wide strips, scoop it onto a warm serving platter and flank with the grilled onions and lime wedges. Pass the platter with hot tortillas kept warm in a towel-lined basket. Let your guests make their own soft tacos with the chicken and grilled onions, encouraging them to spoon on the salsa-onion mixture and squeeze on lime to their liking.
 
NOTE: In Rick Bayless's Mexican Kitchen, we described a good method for heating corn tortillas. Wrap them by the dozen in clean kitchen towels, lay the packages in a single layer in a steamer, set the lid in place, bring the water to a strong boil for 1 minute, then remove from the heat and let stand, covered, for 15 minutes. For larger quantities, as called for in this recipe, you may find the following easier: Set a cooling rack over a roasting pan containing about 12 inch of simmering water; lay the tortillas a few at a time on the rack and steam them until thoroughly soft. Stack them by the dozen, wrap in towels and keep warm in a small ice chest (without ice of course) or similar insulated container. You may also heat the corn tortillas in the microwave (wrapped in microwave-grade plastic wrap in stacks of 10 to 12) for 1 minute on high before storing them in an insulated container, though they don't tend to be quite as freshly moist.

Nutrition Information
Makes 8 moderate servings - Facts Per Serving:
Calories: 515 Fat. Total: 9g Carbohydrates, Total: 58g
Cholesterol: 115mg Sodium: 702mg Protein: 55g
Fiber: 11g % Cal. from Fat: 16% Fat, Saturated: 0g

Roasted Poblano-Tomato Salsa with Fresh Thyme

1 pound (6 to 7 medium) plum tomatoes (ripe)
2 medium (5 ounces) fresh poblano chiles
1/2 small (2 ounces) red onion, sliced 1/4 inch thick
4 garlic cloves, peeled
1/2 cup good-quality canned tomato puree
About 1/2 cup water
2 tablespoons chopped fresh cilantro, loosely packed
2 teaspoons chopped fresh thyme
2 teaspoons salt
 
DIRECTIONS
Heat the broiler. Lay the whole tomatoes and poblanos out on a broiler pan or baking sheet. Set the pan as close to the broiler as your oven allows and broil for about 6 minutes, until darkly roasted and splotchy black on one side. With a pair of tongs, flip over the tomatoes and chiles and roast the other side. The poblanos may be completely blistered and blackened before the tomatoes are-remove them as soon as they are done.
 
Turn the oven down to 425 degrees F. Separate the onion into rings. On a similar pan or baking sheet, mix together the onion and garlic. Roast in the oven, stirring every few minutes, until the onions are richly browned (they'll look soft, even have a touch of char on some of the edges) and the garlic feels soft and is browned in spots, about 15 minutes total. Cool to room temperature.
 
If you don't like a rustic-textured salsa or if you're canning the salsa, pull the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet to collect the juices. Pull the peels off the chilies, then pull out the stem and the seed pod. Tear the poblanos open and rinse quickly to remove all the stray seeds. Chop into 1/4-inch pieces and place in a large bowl.
 
In a food processor, pulse the onion and garlic until moderately finely chopped; scrape down to ensure even chopping. Scoop into the bowl with the chopped poblanos. Without washing the processor, coarsely puree the tomatoes with their juice, then add them to the bowl. Stir in the tomato sauce puree and enough water to give the salsa a rather light, saucy consistency. Stir in the cilantro and thyme.
 
Taste the salsa and season it with salt, pushing the flavors toward the upper levels. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.

Easy Corn Tortillas

2 cups masa harina
Pinch of salt
1 cup lukewarm water, or as needed
 
DIRECTIONS
MAKING MASA DOUGH: In a large bowl, combine the masa harina and salt. Gradually stir in the 1 cup lukewarm water until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms or 2 sheets of plastic wrap. If the edges crack, add more lukewarm water, a little at a time, until the edges are smooth.
 
Divide the dough into 12 or 18 pieces, depending upon the size tortillas you need. Roll each piece into a ball. Place the balls on a plate and cover with a damp kitchen towel. Heat a dry griddle, cast-iron frying pan, or comal (see note above) over medium heat.
 
FORMING TORTILLAS: Slit open a resealable plastic bag and use the plastic to line the lower surface of an opened tortilla press, allowing it to extend slightly beyond the edges. Place a ball of dough in the center of the press, top with a second piece of plastic and close the press to flatten the dough. Open the press and carefully peel off the plastic.
 
COOKING TORTILLAS: Lay the tortillas, on the preheated griddle and cook, pressing the top gently with your fingertips to make it puff and turning once, until it appears cooked but not browned, 30-45 seconds on each side.
 
As the tortillas are cooked, transfer them to a kitchen towel and let cool briefly, then stack and wrap in the towel to keep moist and warm.
 
DO-AHEAD TIP: Cool the tortillas, wrap in plastic wrap and store in the refrigerator for up to 1 week. To reheat for serving, sprinkle each tortilla with a few drops of water and heat on a preheated nonstick pan for 10-15 seconds on each side. Stack on a kitchen towel and wrap to keep warm until serving.

Source: Salsas That Cook by Rick Bayless


BUTTERNUT AND CAULIFLOWER PASTA

~Shared by Linda H., Rosharon, TX 

Olive oil
Garlic
1 onion chopped
1  Cauliflower cut into florets
1 peeled and chopped butternut squash
Capers
1 lg can crushed tomatoes
Pasta – narrow lasagna, linguine etc
Grated cheese – Parmesan, pecorino or asiago

Saute garlic and onion in oil.  Add other ingredients and stir.  Cover and cook about 10 mins  Add the cooked pasta and top with cheese.

Source: LidiasItaly.com


CREOLE CABBAGE

~Shared by Johnny, LA
 
Cabbage grew well in Victory Gardens during World War II, and Creole sauce was an early 1940s favorite in the United States, used for everything from seafood to vegetables to poultry. This recipe, from "Grandma's Wartime Kitchen" by Joanne Lamb Hayes, can be turned into a main dish with the addition of leftover ham.
 
Makes 4 servings
 
2 tablespoons bacon fat or shortening
¾ cup thinly sliced onion
½ cup thinly sliced green bell pepper
1 pint home-canned or 1 (15-ounce) can tomatoes
1½ teaspoons brown sugar
Salt
2 whole cloves
1 clove garlic
1 bay leaf
1 medium head (2 pounds) green cabbage, coarsely grated
 
In a heavy skillet over medium heat, melt bacon fat or shortening. Add onion and bell pepper; saute until onion is golden. Stir tomatoes, brown sugar and ¼ teaspoon salt into onion mixture and bring to a boil over medium heat. Insert cloves into garlic and add to tomato mixture along with bay leaf; simmer, uncovered, stirring occasionally, 15 minutes. Meanwhile, cook cabbage in 1 inch of boiling, salted water in a large, covered saucepan, until just tender. Drain well and return to saucepan. Discard garlic clove and bay leaf; pour sauce over cabbage, and toss to combine. Transfer to a serving bowl and serve hot.


BANANA FOSTER CUPCAKES

~Shared by Treva, NC

2 & 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 & 1/2 cups granulated sugar
3 eggs
1 & 1/2 tsp. Pure Vanilla Extract
2 ripe bananas, mashed
3/4 cup sour cream

Preheat oven 350°F. In large bowl, cream butter and sugar with electric mixer until light and fluffy. In medium bowl, combine flour, baking soda, and salt; set aside. Add eggs, vanilla and banana; mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared pans. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

Yield: Makes about 18 standard cupcakes.


CROCKPOT CHILI

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

2 (15 oz.) cans tomato sauce
2 tbs. dry minced onion
1 package taco seasoning mix
1 cup pre-cooked ground beef
1 (15 oz.) can pinto beans, drained or 1 1/2 cup. home-cooked pinto beans
 
Mix all of the ingredients in crock pot. Cook on low for 6-8 hours.


MOROCCAN LAMB KABOBS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 pounds ground lamb
1 cup raisins
5 ounces goat cheese
1/3 cup mayonnaise
1 red onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
3/4 tablespoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt to taste
coarsely ground black pepper to taste
 
Preheat an outdoor grill for high heat and lightly oil grate.

In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.

Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has melted, the raisins are tender and lamb has reached desired doneness.


DIXIE PORK LOIN ROAST

~Shared by Larry Holmes, Toronto,  Canada

1 can (12 ounces) beer
1/2 cup molasses
1/3 cu[ ground dry roasted peanuts
1/4  cup lemon juice
2 tablespoons coarse grain prepared mustard
1 tablespoon sugar
1/2  teaspoon salt
1/2  teaspoon oregano
1/4  teaspoon ground cumin
1/8 teaspoon ground red pepper’
1 pork loin roast, about 4 pounds
Watercress, optional

Preheat the oven to 400 degrees F.  Line roasting pan with foil. In medium-sized saucepan, combine all ingredients except pork roast;  heat to boiling.  Cook over medium-high heat, stirring frequently, 15 minutes or until slightly thickened; set aside. Trim pork of excess fat.  Place on rack in roasting pan and roast for 30 minutes.  Reduce heat to 325 degrees.  Roast about 2 hour 20 minutes longer, or until 160 degrees on meat thermometer, basting with peanut sauce every 15 minutes.  Let rest 10 minutes before slicing,  Ladle basting sauce over pork slices before serving.  Garnish with watercress.

Makes 6 to 8 servings.


JUST GOOD PLAIN CORNBREAD

~Shared by Ann S., Mims, FL
 
1 tablespoon oil, preferably corn or canola
1 1/2 cups medium-grind cornmeal, preferably stone-ground
1/2 cup all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups buttermilk
3 eggs, lightly beaten
3 tablespoons unsalted butter, melted
 
Grease a 10-inch cast-iron skillet with the oil. Place the empty skillet in a cool oven, and set the oven at 400 degrees. In a medium bowl, stir together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Pour in the buttermilk and eggs, and gently mix by hand until the mixture is thoroughly blended. Stir in the melted butter. Remove the skillet from the oven, pour the batter into the skillet (the batter will sizzle), and return it to the oven. Bake the bread for 18 to 20 minutes, or until it begins to brown on top and a toothpick inserted comes out clean. Serve the cornbread warm. Serves 6 to 8.
 
Source: Excerpted from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison


POACHED EGGS

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
4 large eggs
¼ cup distilled white vinegar
 
Instructions
 
1. Break each egg into a small bowl. Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add vinegar. Reduce to a gentle simmer: the water should be steaming and small bubbles should come up from the bottom of the pan.

2. Submerging the lip of each bowl into the simmering water, gently add the eggs, one at a time.

3. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dish towel to drain for a minute.

Tips: The poaching pot is much easier to clean if it's still warm from cooking.

Food Safety Note: If salmonella is a concern in your area, be sure to cook your eggs until hard set.

Nutrition Information
Per serving: 74 calories; 5 g fat (2 g sat, 2 g mono); 211 mg cholesterol; 0 g carbohydrate; 6 g protein; 0 g fiber; 147 mg sodium; 67 mg potassium.
0 Carbohydrate Serving


LASAGNA-STYLE BAKED ZITI

~Shared by Linda H., Rosharon, TX

1 pound ziti
1 tablespoon olive oil

1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef
3 cloves garlic, minced
1/2 cup chopped fresh oregano (optional)
1 26-ounce jar pasta sauce
½ cup (2 ounces) grated Parmesan
1-15-ounce container ricotta
110-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella

Cook the ziti according to the package instructions.

Heat oven to 400° F.

In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.

To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts, about 10 minutes more.

Yield: Makes 4 servings


LES OREILLES DE COCHON

~Shared by Johnny, LA

2 cups flour, plus more for dusting
2 teaspoons baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1 cup milk
1 quart vegetable oil
1 cup pure cane syrup (optional)
Confectioner's sugar (optional).

1. In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar. Make a well in the center and pour 3/4 cup of the milk into it. Stir in one direction with a wooden spoon, gradually incorporating dough from the sides, until a stiff dough forms. If dry, drizzle in a little of the remaining milk.

2. Transfer the dough to a lightly floured surface and knead it a few turns until smooth. With floured hands, flatten the dough and form into balls about the size of a walnut shell. Roll each round out very thin, to the thickness of pasta, dusting with flour as needed.

3. In a small deep pot, heat the oil to 360 degrees.

4. Add one of rounds to the hot oil, and using the tines of a long-handled fork, fold the dough over itself as it fries to resemble a pig's ear. Remove the fork once the form takes hold. Fry until lightly golden, 45 to 60 seconds, then drain on paper towels. Repeat with the remaining pastry.

5. If you choose, cook the cane syrup over medium-low heat, stirring, until it reaches between 234 to 240 degrees on a candy thermometer.

Serve the ears warm or at room temperature with the syrup or sprinkled with the confectioner's sugar.

Makes about 30 pastries.



FLORENTINE CHEESECAKE

~Shared by Treva, NC

Crust
1 & 1/2 cups Graham crackers or shortbread crumbs
1 tablespoon brown sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter, melted and cooled

Filling
1 lb cream cheese
1 cup ricotta cheese
4 eggs
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup sugar
3 tablespoons brewed strong black coffee
2 teaspoons ground cinnamon

Topping
1 cup sour cream
1/2 cup superfine sugar
1 tablespoon cocoa powder
1 teaspoon cinnamon
 
Line a 9-inch springform cake pan with foil and lightly grease the sides.

FOR THE CRUST: Combine the cracker or shortbread crumbs, brown sugar, and cinnamon in a bowl, then stir in the melted butter. Press the mixture into the base of the prepared pan.

Preheat the oven to 325 degrees F.

FOR THE FILLING: Place the cream cheese, ricotta cheese, eggs, cocoa powder, and vanilla in a food processor and process until smooth. Add the sugar, coffee, and cinnamon and continue to beat for 10 minutes, or until the mixture is combined.

Pour into the crust-lined pan and bake for 1 hour, or until just firm to touch. Allow the cake to stand for 5 minutes before spreading on the topping.

FOR THE TOPPING: Combine the sour cream, sugar, cocoa powder, and cinnamon in a bowl and stir thoroughly. Spread over the cooked cheesecake and return to the oven for 10-15 minutes, or until just set. Allow the cheesecake to cool completely in the pan before refrigerating overnight.

TO SERVE: Run a knife around the edge of the pan and gently remove the sides.
 
Nutrition Facts Serves 12 Facts per Serving
Calories: 445   Fat: 26g   Carbohydrates: 46g Cholesterol: 137mg   Sodium: 255mg   Protein: 10g Fiber: 2g
 
Note:  the fanciest cakes come frozen. I made a 3 layer German chocolate cake, then put it in the freezer. It cuts 12 to 16 perfect slices without crumbs. Use a knife that will go across the cake to cut in half, quarters etc. Plan ahead. Bake and freeze your cakes, breads, casseroles now. I will save you a lot of time during the holiday rush.

Source: CookingLight.com


CRACKER CANDY BAR

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

I’ve made a recipe similar to this and it was almost like a Kit Kat Candy Bar.  Enjoy!
 
8 oz. Waverly or Club crackers, divided (2 sleeves out of a box)
1 c. butter
1/2c. milk
2 c. graham cracker crumbs
1c. packed brown sugar
1/3 c. sugar
2/3 c. peanut butter (smooth is good)
1 c. chocolate chips
 
Place 1/3 of crackers flat in bottom of 9x13 ungreased pan. In a saucepan put butter, sugars, graham cracker crumbs and milk. Bring to a boil and stir constantly for 5 minutes. Be sure not to undercook as is too runny if you get impatient. Pour 1/2 over crackers in pan and spread evenly. Put on another layer of crackers and another layer of hot mixture. Top with a third layer of crackers. In a saucepan over low heat melt choc chips and peanut butter. When melted and smooth, spread over third layer of crackers and chill for 1 hour. Cut into small squares.


MILKY TEA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 cup milk
2 tablespoons honey
1 teaspoon vanilla extract
 
In a ceramic or glass mug, combine the milk, honey and vanilla. Microwave on HIGH for about 1 1/2 minutes. Stir.


CHALLAH (ABM)

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

Makes 1 loaf

1/4 c water  
3 tbsp marg  
3 eggs plus 1 yolk  
3/4 tsp salt 
3 tbsp honey  
3 tbsp skim milk powder 
3 c flour
Pinch turmeric or saffron-optional  
1 1/4 tsp yeast 

Glaze-
1 egg white beaten with 1 tbsp water

Topping-
Sesame seeds or poppy seeds

Add all dough to bread pan. Select dough cycle. When cycle is complete, remove dough to lightly floured surface, cover, let rest 5-10 mins. Roll dough into a 9 inch log & cut off one third. Divide the larger portion into 3 pcs & roll each pcs into a 15 inch rope. Place ropes on lightly greased or parchment lined baking sheet. To braid: bring left rope under center rope & lay down, bring right rope under new center rope & lay down, repeat to end. Pinch ends together to seal, & tuck under braid. Make a 2nd braid with smaller piece of dough, rolling ropes to 12 inches & place it on top of first. Cover, let rise in arm place about 40-45 mins until doubled. Brush glaze on braid & sprinkle with seeds. Bake at 375 for 30-35 mins until crust is golden brown. Cover loaf with foil for last few mins to prevent over browning. Cool on rack.

Tip- Use the egg white left over from the dough for the glaze. If time is short bake this bread in the machine.

Variation- Single Braid- Divide dough into 3 pcs & braid.

Sweeter Challah- Add 2 tbsp sugar with flour, increase yeast to 1 1/2 tsp & add 1/2 c golden raisins at ingred signal or about 20-30 mins into cycle.


PIZZA NOODLE CASSEROLE

~Shared by Barb C., Chula Vista, CA

8 oz. Noodles, cooked and drained
1 pound ground beef
1 tbsp. Oil
1 can (4 oz.) mushrooms, drained
4 oz. Pepperoni, chopped
1 can (15 oz.) pizza sauce
2 cup cheddar cheese
1 cup mozzarella cheese, shredded

Preheat oven to 375° F.

Brown ground beef in oil. Mix in mushrooms, pepperoni, pizza sauce and cheddar cheese.

Put cooked and drain noodles in greased baking pan. Pour sauce mixture over the noodles and top with mozzarella cheese.

Bake 30 - 25 minutes or until hot and bubbly.

Serves 6


FAMOUS DEVILED EGGS

~Shared by Jim D., WA

INGREDIENTS

6 eggs
2 tablespoons mayonnaise, sour cream or plain yogurt
3/4 teaspoon yellow mustard
1/2 teaspoon lemon juice or pickle juice
1/4 teaspoon salt
1/8 teaspoon pepper
Paprika

DIRECTIONS

1. Place eggs in a cold pan of water. Bring the water to a boil. Cover the pan with a tight fitting lid and turn off the heat. Let the eggs sit for 30 minutes to cook. Put the pan in the sink and run cold water over the eggs before peeling to keep the shells from sticking.

2. Cut the eggs in half lengthwise and take out the yolk with a small spoon. Place the egg yolks in a bowl and the whites on a plate.

3. Mash the yolks with fork. Stir in the remaining ingredients until well blended. Refill the whites, using about 1 tablespoon of yolk mixture for each egg half. Sprinkle with paprika and chill to blend the flavors.

ENJOY!
 
Source: http://hicards.com/


PASTA WITH SMASHED PEAS

~Shared by Linda H., Rosharon, TX

1 pound pappardelle, tagliatelle, fettuccine, or linguine
1-16-ounce package frozen peas, thawed
¾ cup ricotta
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil

Cook the pasta according to the package directions.

Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add 1/2 cup of the ricotta, season with the salt and pepper, and pulse to combine.

Drain the pasta, reserving 1/3 cup of the pasta water. Return the pasta to the pot. Add the pea puree and reserved pasta water and toss. Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.

Tip: Tagliatelle (pronounced tal-ya-TEL-ee) are pasta ribbons that are wider than fettuccine. Pappardelle (pa-par-DEL-lay) are even wider. Both work well with somewhat chunky sauces.

Yield: Makes 4 servings


SHORT-RIB JAMBALAYA

~Shared by Johnny, LA

1 tablespoon vegetable oil
2 pounds boneless country-style pork ribs, cut into 2-inch pieces
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons Tabasco
1 1/2 cups chopped yellow onions
1/2 cup chopped celery
3 cloves garlic, peeled
1 cup seeded and chopped green bell pepper
3/4 cup seeded and chopped canned tomatoes
4 cups chicken broth
1/3 cup chopped fresh parsley
1/2 cup thinly sliced green onions, green and white parts
2 1/2 cups long-grain white rice

1. Heat the oil in a large saucepan over medium-high heat. Season the ribs with 2 teaspoons salt, 1/4 teaspoon black pepper and 1 teaspoon Tabasco. Cook, covered, until well browned on all sides, about 45 minutes. Be careful when turning the meat as the hot oil can splatter.

2. Using a slotted spoon, transfer the ribs to a bowl and drain off all but 3 tablespoons of the fat in the pot. Add the onions and sauté, scraping the brown bits off the bottom, until translucent, about 5 minutes. Add the celery and garlic and sauté for 2 minutes.

Add the bell peppers and sauté for 3 minutes more. Add the tomatoes and ribs to the pot and cook, covered, over medium-low heat for 30 minutes, stirring occasionally.

3. Pour in the broth and simmer, covered, for 30 minutes longer. Stir in the parsley, green onions, rice, the remaining salt, black pepper and Tabasco. Bring to a boil and cook, covered, over low heat until most of the liquid has absorbed, 25 to 30 minutes.

4. Remove from the heat and let sit, covered, for 5 minutes. Season to taste with more salt and pepper.

Serves 6 to 8.

Source: Adapted from "Eula Mae's Cajun Kitchen," by Eula Mae Doré and Marcelle R. Bienvenu.


CABBAGE & GROUND BEEF CASSEROLE

~Shared by Treva, NC

1 to 2 lbs. ground beef
1 onion, chopped
Salt & pepper, to taste
1/2 to 1 c. instant rice
Tomato soup
1 lg. cabbage

Cook ground beef, onion and spices until brown; add rice. Grate cabbage and put into greased casserole dish; pour beef and rice mixture over cabbage; add soup and one can of water. Cook at 350 degrees for 1 hour.

Note: canned tomatoes can be substituted for tomato soup


BAKED STUFFED MUSHROOMS

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

2 pounds medium sized mushrooms
1 cup finely chopped pecans
6 tablespoons fresh chopped parsley
1/2 cup soft butter
1 clove garlic, crushed
1/2 tsp. oregano
1 tsp. salt
Dash pepper
3/4 cup cream  

Wipe mushrooms clean with damp cloth. Remove the caps and arrange in a shallow baking dish, hollow side up. Chop the stems and mix with other items, except cream. Heap the filling into mushrooms, and press down firmly. Pour the cream over, cover and bake at 350 degrees for 30 minutes, or until tender. Baste once or twice with the cream in the dish.

Serves 10-12.


LUSCIOUS LEMON FRUIT DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 C. sugar
2/3 C. cornstarch
1 C. cold water
4 eggs beaten
2/3 C. lemon juice
2 t. vanilla extract
2 C. heavy whipping cream whipped
assorted fresh fruit
 
In a large heavy saucepan combine the sugar and cornstarch.  Gradually whisk in water until smooth.  Cook and stir over medium high heat until thickened and bubbly.  Reduce heat, cook and stir 2 minutes longer.  Remove from the heat.

Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer .  Remove from the heat.  Gently stir in lemon juice and vanilla. 

Transfer to a bowl.  Cool to room temperature without stirring.  Cover surface of mixture with waxed paper; refrigerate until cooled.  Fold in whipped cream.  Serve with fresh fruit.


BEEF ON WECK

~Shared by Pat, Merritt Island, FL

Serves 4

This is another version of the roast beef sandwich that is popular in the Northeastern.

INGREDIENTS:
4 Kaiser rolls, split
1/4 tsp Caraway seed
1/8 tsp Fennel seed
1/4 tsp Kosher salt
1 pound Roast beef, cooked
Beef broth
Horseradish, prepared (opt)

DIRECTIONS:
Pre-heat the oven to 325.

Lightly brush the top of the rolls with water. Sprinkle on the fennel, caraway and salt.  Bake for 4-5 minutes.

Heat the broth. Heat the beef in the warm broth. Add the beef to the bottom half of the roll.  Add the horseradish if used. Dip the bottom of the top half of the roll in the broth. Place on top of the beef and serve warm.


MASH N' MUTTS
 
~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.
 
12 hot dogs, cut crosswise into thirds
4 cups cooked, hot instant mashed potatoes (prepared according to package directions)
2 tablespoons minced green onion
1/4 cup chopped pimiento-stuffed green olives (we used the green pimiento salad olives)
1 teaspoon bacon bits
2 tablespoons parsley, finely chopped
1/8 teaspoon black pepper
1/8 teaspoon whit pepper
1/4 teaspoon paprika
Grated cheddar cheese (as much as you like)
 
Place the cut-up hot dogs in a lightly buttered shallow baking dish.  Mix the hot mashed potatoes with the onion, green olives, parsley, white pepper and bacon bits.  Spread the potato mixture over the hot dogs and sprinkle with black pepper.  Spread grated cheddar cheese over the top.  Sprinkle the paprika over the cheddar cheese and bake in a 350 degree oven for 30 minutes or until the cheese melts.  Serve hot.

LAYERED MEXICAN BEAN DIP

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

Makes about 16 servings.
Points value per serving: 2

16 ounces fat-free canned refried beans
3 medium avocados, Haas, finely mashed
¼ teaspoon table salt
1 teaspoon fresh lemon juice
1 cup fat-free sour cream
2 tablespoon Old El Paso Fajita Seasoning Mix or other brand
½ cup Kraft Free Shredded Cheddar Cheese, or other brand
1 small tomato, chopped
2 medium scallion, sliced
10 medium olives, black, sliced or chopped
2 tablespoon cilantro, fresh, chopped

Spread beans evenly over bottom of a 9x13-inch glass baking dish or a medium-size glass bowl.

Combine avocado, salt and lemon juice together in a small bowl. Spread avocado mixture over beans; top with sour cream.

Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.

Serve immediately with jicama slices and other fresh vegetables for dipping, or chill until ready to use.

Yields about ¼ cup per serving.


EGGS ITALIANO

~Shared by Jim D., WA

This sophisticated take on Eggs Benedict swaps a full-flavored, chunky vegetable medley for Canadian bacon and hollandaise sauce. Add whole-wheat English muffins and poached eggs and this combo makes a lovely brunch or an elegant light supper when served with a salad.

Servings: 4 servings
Total Time: 40 minutes
Ease of Preparation: Easy
Health: Healthy Weight, Diabetes Appropriate, High Fiber, Low Calorie, High Potassium

Ingredients:

1/4 cup distilled white vinegar
2 teaspoons extra-virgin olive oil
1 shallot , minced
1 clove garlic , minced
1 pound zucchini (about 2 medium), diced
12 ounces plum tomatoes (3-4), diced
3 tablespoons thinly sliced fresh basil , divided
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
8 large eggs
4 whole-wheat English muffins , split and toasted
2 tablespoons freshly grated Parmesan cheese

Steps:

1: Fill a large, straight-sided skillet or Dutch oven with 2 inches of water; bring to a boil. Add white vinegar.

2: Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shallot and garlic and cook, stirring, until fragrant, about 1 minute. Stir in zucchini and tomatoes and cook, stirring occasionally, until the zucchini is tender, about 10 minutes. Remove from the heat; stir in 1 tablespoon basil, balsamic vinegar, salt and pepper.

3: Meanwhile, reduce the boiling water to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan. Crack each egg into a small bowl and slip them one at a time into the simmering water, taking care not to break the yolks. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain.

4: To serve, top each muffin half with some of the vegetable mixture, an egg, a sprinkling of cheese and the remaining basil.

Nutrition: (Per serving)
Calories - 329
Carbohydrates - 31
Fat - 14
Saturated Fat - 4
Monounsaturated Fat - 6
Protein - 22
Cholesterol - 425
Dietary Fiber - 5
Potassium - 570
Sodium - 675
Nutrition Bonus - Vitamin C (43 daily value), Vitamin A (26 dv), Folate (22 dv), Potassium (16 dv).

Source: EatingWell Test Kitchen


SWEET-AND-SOUR PORK ROAST

~Shared by Maggie, TX

Yield: 6 servings

INGREDIENTS
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt
- One 2-pound boneless center-cut single pork loin

DIRECTIONS
Preheat the oven to 375 degrees F. Coat a medium roasting pan with nonstick cooking spray.

In a medium bowl, combine the honey, mustard, and salt. Place the pork in the roasting pan and coat completely with the honey mixture.

Cover the pork with aluminum foil and roast for 40 minutes. Uncover and baste with the pan drippings.

Roast the pork uncovered for 15 to 20 more minutes, or until no pink remains. Slice and serve with the pan drippings.

Nutritional Information Per Serving (3 thin slices): Calories: 228, Fat: 6 g, Cholesterol: 86 mg, Sodium: 377 mg, Carbohydrate: 12 g, Dietary Fiber: 0 g, Sugars: 12 g, Protein: 32 g
Diabetic Exchanges: 1 Carbohydrate, 3 Lean-Meat

HERB-BREADED PORK CHOPS

~Shared by Mary S., Nashville, TN

Yield: 4 servings
Serving size: 3-ounce pork loin with 1-1/2 tablespoons stuffing

INGREDIENTS

-  Vegetable oil cooking spray
-  1/4 cup garlic-herb bread crumbs
-  2 tablespoons grated Parmesan cheese
-  1 teaspoon dried sage
-  2 tablespoons low-fat or nonfat mayonnaise
-  1 egg white
-  4 (3-4 ounces) boneless pork loin chops
-  1 tablespoon all-purpose flour

DIRECTIONS

Preheat the oven to 375 degrees F. Spray a 12x8-inch (2-quart) glass baking dish or shallow pan with cooking spray. In a shallow bowl, combine bread crumbs, cheese, and sage. Mix well.

In another shallow bowl combine mayonnaise and egg white and beat until smooth. Pour the flour into a shallow bowl and dip each pork chop into it, tapping off any excess. Dip each chop into breadcrumb mixture, coating both sides.

Place chops in the baking dish in a single layer. Spray each chop lightly with cooking spray. Bake for 35 to 40 minutes or until pork is no longer pink in center.

Nutritional Information Per Serving: Glycemic Index: 61, Glycemic Load: 4 g, Calories: 273, Protein: 24 g, Carbohydrate: 7 g, Dietary Fiber: 0 g, Fat: 15 g, Cholesterol: 76 mg, Sodium: 351 mg
Diabetic Exchanges: 3-1/2 Medium-Lean Meat, 1/2 Starch, 1 Fat

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


ASIAN-STYLE COLE SLAW

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

- 4 cups coarsely shredded green cabbage
- 1-1/2 cups coarsely shredded purple cabbage
- 1 small yellow bell pepper, cut into matchstick sized pieces
- 1/2 cup coarsely shredded carrot
- 1/2 cup thinly sliced scallions
- 1/3 to 1/2 cup chopped fresh cilantro

DRESSING:
- 1/4 cup rice vinegar
- 3 tablespoons peanut butter
- 2 tablespoons canola oil
- 1-1/2 tablespoons reduced-sodium soy sauce
- 1-1/2 tablespoons honey
- 1 teaspoon ground ginger

DIRECTIONS

Combine the cabbages, bell pepper, carrot, scallions, and cilantro in a bowl and toss to mix.

Combine all of the dressing ingredients in a small bowl and whisk until smooth. Pour over the cabbage mixture and toss to mix well. Serve immediately or cover and refrigerate until ready to serve.

Nutritional Information Per Serving (per 2/3 cup serving): Calories: 90, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 6.5 g, Saturated Fat: 0.7 g, Fiber: 1.7 g, Protein: 2 g, Sodium: 308 mg, Calcium: 21 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1 Fat

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


EASY CORN RELISH

~Shared by Mary S., Nashville, TN

Yield: 16 servings

INGREDIENTS

-  2 cups frozen corn kernels, cooked according to package directions
-  2/3 cup chili sauce
-  1 celery stalk
-  1/2 red bell pepper, seeded and chopped
-  2 tablespoons chopped chives or thinly sliced green onion tops
-  1 teaspoon olive oil
-  1/4 teaspoon dried thyme leaves
-  1 garlic clove, minced

DIRECTIONS

Cool the cooked corn in a colander under cold running water. Drain.

In a medium bowl, combine the chili sauce, celery, red pepper, chives, oil, thyme, and garlic. Stir to mix well. Stir in the corn.

Serve at room temperature, or cover and refrigerate. Relish will keep in the refrigerator for 3 to 4 days.

Nutritional Information Per Serving (2 tablespoons): Calories: 32, Fat: 0 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 138 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g Diabetic Exchanges: 1/2 Starch

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


FRESH SPINACH AND MUSHROOM MEDLEY

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  2 teaspoons olive oil
-  2 garlic cloves, minced
-  1/2 cup canned straw mushrooms, drained (look in the Asian food section of your grocery store, or substitute regular mushrooms)
-  3/4 pound fresh spinach leaves, washed (do not dry!), stemmed, and coarsely chopped (about 2-1/2 cups)
-  2 tablespoons fresh lemon juice
-  Fresh ground pepper and salt to taste

DIRECTIONS

In a wok or heavy skillet over medium-high heat, heat the oil. Add garlic and saute for 10 seconds. Add the mushrooms and saute for 2 minutes.

Add the spinach, cover, and steam for 2-3 minutes until it wilts. Add the lemon juice and pepper and serve.

Nutritional Information Per Serving (1/2 cup): Calories: 34, Fat: 2 g, Cholesterol: 0 mg, Sodium: 126 mg, Carbohydrate: 4 g, Dietary Fiber: 2 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable

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


HERBED SPICY SHRIMP

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  1 tablespoon olive oil
-  1 onion, diced
-  2 garlic cloves, minced
-  1 (15 ounce) can diced tomatoes, drained
-  2 teaspoons dried oregano
-  1 teaspoon dried basil
-  1/2 teaspoon dried thyme
-  1/4 teaspoon crushed red pepper flakes
-  Salt and pepper to taste
-  1 pound peeled and deveined large shrimp (order ahead and have it deveined for you)
-  1 tablespoon minced parsley

DIRECTIONS

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 4 minutes.

Add the tomatoes, oregano, basil, thyme, crushed red pepper flakes, salt, and pepper and bring to a boil. Lower the heat and simmer for 5 minutes.

Add the shrimp, cover, and cook over medium heat for 2-3 minutes until the shrimp is cooked through. Top with minced parsley.

Nutritional Information Per Serving (4 ounces): Calories: 143, Fat: 5 g, Cholesterol: 161 mg, Sodium: 310 mg, Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 19 g
Diabetic Exchanges: 1 Vegetable, 2 Very Lean Meat, 1 Fat

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

QUICK PUDDING

~Shared by Treva, NC

1 heaping tsp. flour
1 heaping tsp. cornstarch
3 tsp. sugar
1 c. milk
1/2 tsp. vanilla extract
Chocolate chips
Optional fillers, as desired: leftover rice, bread, etc.

Mix flour, cornstarch and sugar together; add 2 teaspoons of milk and mix until there is no dry powder left (otherwise the pudding will have lumps). Add the remaining milk and blend well. (If adding fruits, rice or bread, add at this point.) Heat up, stirring constantly.

In Microwave: 1 minute high, 1/2 minute at 50% power; 3 minutes at reheat.

In Pan: High until bubbles are seen; turn heat down, stirring constantly until it looks translucent.

Remove from heat, add vanilla extract and chocolate chips. Chill in refrigerator 1/2 hour.

Serves 1-2.



MEXICAN-STYLE EGGS

~Shared by Maggie, TX

Serves 2
Hands-on Time: 10m
Total Time: 15m

Ingredients
4  6-inch corn tortillas
1/2 16-ounce can refried (or black) beans
1 10-ounce can red enchilada sauce
2 to 4  eggs (1 to 2 per person)
pinch of salt (or to taste)

Directions
1. Preheat oven to 300º F.

2. Stack the tortillas, wrap them in foil, and put them in the oven for 10 minutes.

3. In a medium saucepan, heat the beans until simmering (or cook them in the microwave until hot, about 3 minutes).

4. Meanwhile, in a medium skillet, heat the enchilada sauce until simmering. With a spoon, create a well in the sauce for each egg. Crack an egg and nestle it in the sauce; repeat. Cover the pan for 5 minutes for soft yolks or 7 minutes for firmer ones.

5. To serve, place 2 tortillas on each plate, then spread them with a generous layer of beans. With a spoon, gently place the eggs on top of the beans. Ladle more enchilada sauce over the top. Optional additional toppings: chopped scallions, salsa, sour cream, grated Cheddar, guacamole.

Tip
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Nutritional Information
Calcium 153mg; Calories 512; Carbohydrate 47g; Cholesterol 378mg; Fat 28g; Fiber 10g; Iron 4mg; Protein 20mg; Sat Fat 13g; Sodium 558mg

Source: Real Simple


ONE-DISH ROCKFISH

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

5 cups fresh spinach
2 (6 ounce) fillets rockfish
10 cherry tomatoes, halved
1/2 cup vegetable broth
2 tablespoons minced fresh dill
1/4 teaspoon garlic powder
1/2 teaspoon lemon pepper
1/4 teaspoon onion powder
salt and ground black pepper to taste
2 lemon slices
2 onion slices
1 teaspoon butter

Preheat oven to 400 degrees F (200 degrees C).

Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.

Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

Serves 2.

BLUE CHEESE DRESSING WEDGE

Adapted from the Wine Spectator.

2/3 cup sour cream
1/2 cup mayonnaise
1/4 cup buttermilk (not lowfat)
Juice of 1/2 a lemon
1 clove of garlic, crushed
3 ounces blue cheese, crumbled
Kosher or sea salt

Place the sour cream, mayonnaise, buttermilk, lemon juice, crushed garlic in the bowl of a food processor.  Add the blue cheese last.  Pulse until combined, making sure to keep the mixture slightly chunky.  (Alternatively, stir the ingredients in a bowl with a wooden spoon or whisk.)  Season with kosher or sea salt, pulsing or stirring gently to maintain the texture.  The consistency should be thick but pourable.  Stir in more buttermilk if the dressing is too thick.

Spoon the dressing into a pouring vessel and refrigerate for one hour or up to three days.  Remove 30 minutes before serving.

Slice one head of iceberg lettuce into four wedges and dollop dressing over top.  Sprinkle with crispy, fried bacon and freshly ground pepper.

Source: Noble Pig (the link has a step-by-step tutorial)


TATER-TOPPED DOGS
 
1 package (16 ounces) hot dogs
10 hot dog buns, split
2 cups mashed potatoes
3/4 cup shredded cheddar cheese
ketchup and mustard
 
Cook the hot dogs according to package directions.  Place in the buns.  Top each with small scoops of mashed potatoes.  Sprinkle with the cheese..  Place on a baking sheet.  Broil 4 inches from the heat for 2-4 minutes or until the cheese is melted.  Serve with ketchup and mustard.

Makes 10 servings
 
Source:  Taste Of Home


CHERRY ALMOND CREAM DESSERT

14 ozs sweetened condensed milk
1 1/2 c cold water
3 ozs vanilla pudding mix
1 tsp almond extract
2 c Cool Whip Free thawed
10 ozs pound cake (cut into 10 slices)
21 ounces cherry pie filling chilled

In a mixing bowl, combine sweetened condensed milk, water, pudding mix, and almond extract. Mix until well blended. Fold in whipped topping. Spoon half mixture into a 13 x 9" pan. Top with cake slices, pie filling, and remaining cream mixture. Chill until ready to serve.


BACON & CHIVE POTATO SALAD

6 cups quartered, unpeeled small red potatoes
3/4 cup Mayonnaise
2 Tbsp. mustard
8 slices Bacon, crisply cooked, crumbled
1/3 cup chopped fresh chives

Add potatoes to boiling water; cook 15 minutes or until tender. Drain. Mix mayonnaise and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate.

Makes 6 servings


DUNKIN DONUTS VANILLA FILLED DOUGHNUTS

Donuts:
1 pkg. regular or quick-acting yeast
1/8 C. warm water (105-115ºF)
3/4 C. lukewarm milk (scalded then cooled)
1/4 C. sugar
1/2 tsp. salt
1 egg
1/6 C. shortening
2 1/2 C. all-purpose flour

Vanilla Filling:
1/4 C. solid vegetable shortening
1/4 C. butter or margarine
1/2 tsp. clear vanilla extract
2 C. sifted confectioners' sugar
1 T. milk

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.

Stir in remaining flour until smooth. Cover and let rise in warm place until double, approximately 50-60 minutes.

Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.

Heat vegetable oil in deep fryer or Dutch oven to 350ºF. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.

When cool, make small hole to insert vanilla filling (recipe follows). Take a sharp narrow knife and carefully make a large cavity inside of the doughnut to hold the filling. Fill the doughnuts generously and dust heavily with powdered sugar.

Vanilla Filling: Cream butter and shortening, gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Will keep for 2 weeks in airtight, refrigerated container. Fills: 12 doughnuts.

Servings: 12


BEEFY PIZZA CASSEROLE

1 1/2 pounds ground chuck
1 finely chopped onion
24 ounces pizza sauce
16 ounces tomato paste
8 ounces tomato sauce
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 pound macaroni, cooked, drained
2 cups shredded mozzarella cheese
Parmesan cheese
sliced pepperoni

Brown the meat with the onion. Mix sauces, sugar, oregano and salt with the macaroni and add to the meat. Put about half in a casserole dish and add a layer of mozzarella cheese.Add rest of meat mixture and then rest of mozzarella. Sprinkle with Parmesan and dot with slices of the pepperoni. Bake at 350ºF for 45 minutes.


BENEDICTINE SALAD

Makes 8 servings
Prep Time: 10 min

1 large cucumber-peeled, seeded and grated
1/2 small onion, grated (about 2 tablespoons)
4 ounces cream cheese
1/2 cup mayonnaise
Salt
Hot pepper sauce
Fresh lemon juice
10 ounces arugula

In a medium bowl, combine the cucumber, onion, cream cheese and mayonnaise; season with salt, hot sauce and lemon juice. Divide the arugula among salad plates and drizzle with the dressing.

Source: Every Day with Rachael Ray, May 2007


SAUCY PORK CHOPS

Ingredients
6-8 boneless pork chops
salt, pepper and garlic powder to taste
2 T. oil
2 10 3/4-oz. cans cream of onion soup
12 oz. evaporated milk
1/2-1 c. sour cream

Directions
Season pork chops ad brown in hot oil; drain. Place chops in slow cooker. Whisk soup and milk together until smooth. Pour over chops. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours. Stir sour cream into mixture during last 30 minutes of cooking. Serve with rice or noodles.


BROCCOLI AU GRATIN

16 oz. pkg. frozen chopped broccoli
1 can cream of chicken soup
1/2 cup shredded cheddar cheese
1/3 cup crushed butter-flavored crackers

Cook broccoli according to package directions; drain. Stir in the soup and cheese. Transfer to a greased 1-1/2 quart baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350 for 15-20 minutes or until heated through.

Source: Quick Cooking (magazine)