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All men are prepared to accomplish the incredible if their ideals are threatened.
~ Maya Angelou

Easy...

~Shared by Treva, NC

Easy is to get a place in someone's address book.
Difficult is to get a place in someone's heart.
 
Easy is to judge the mistakes of others
Difficult is to recognize our own mistakes
 
Easy is to talk without thinking
Difficult is to refrain the tongue
 
Easy is to hurt someone who loves us.
Difficult is to heal the wound...
 
Easy is to forgive others
Difficult is to ask for forgiveness
 
Easy is to set rules.
Difficult is to follow them...
 
Easy is to dream every night.
Difficult is to fight for a dream...
 
Easy is to show victory.
Difficult is to assume defeat with dignity...
 
Easy is to admire a full moon.
Difficult to see the other side...
 
Easy is to stumble with a stone.
Difficult is to get up...
 
Easy is to enjoy life every day.
Difficult to give its real value...
 
Easy is to promise something to someone.
Difficult is to fulfill that promise...
 
Easy is to say we love.
Difficult is to show it every day...
 
Easy is to criticize others.
Difficult is to improve oneself...
 
Easy is to make mistakes.
Difficult is to learn from them...
 
Easy is to weep for a lost love.
Difficult is to take care of it so not to lose it.
 
Easy is to think about improving.
Difficult is to stop thinking it and put it into action...
 
Easy is to think bad of others
Difficult is to give them the benefit of the doubt...
 
Easy is to receive
Difficult is to give
 
Easy to read this
Difficult to follow
 
Easy is keep the friendship with words
Difficult is to keep it with meanings

~ Author Unknown

CAST IRON: NATURALLY NONSTICK

~Shared by Jean M., OH

Cooking with cast iron is no longer just a distant memory of days spent in Grandmother's kitchen. Cast iron is re-emerging as chic cookware because its attributes are truly timeless. It heats evenly and is incredibly versatile. Whether you want to bake a casserole in the oven or fry up a  pan of trout over a campfire, cast iron can handle it. And it doesn't leach harmful stuff into your food like so many of the "new and improved" pans, made with unstable metals and nonstick coatings. Don't be intimidated by the weight of cast iron; you'll come to love the feel of it in your hands, substantial and robust. It'll kindle a whole new passion in you for cookware. You'll relish seasoning your skillet to elicit the glossy black sheen of its naturally nonstick surface-gorgeous! But it's so much more than just a pretty face.  Cast iron is ready for long-term commitment. With a little love and care, it'll serve you faithfully for a lifetime.

So what does your cast iron need from you?  Seasoning. Just like any good relationship, gets better with time and TLC.  When cast iron is well seasoned, food doesn't stick to it, it cleans up easily, and it won't rust. Think of seasoning as a massage, a bit of warm oil and your bare hands will keep your cast iron in tip-top shape. The very first time you season, you've got to exfoliate the pan to expose raw gray metal. New cast iron  that's not "pre-seasoned" is often sold with a waxy coating that must be removed by scouring.

Rusty old pans, which possess all the potential of brand-new ones, need a good strip down, too. Use gritty salt, steel wool,  or even sandpaper to scour the surface. Then wash the pan in hot, soapy water. (Use soap this one time only, because once your pan is seasoned, you don't want soap to break down the lovely smooth "cure" you've  created.) Rinse and dry completely. Now rub a thin layer of high-fat oil over the warm iron, both inside and outside the pan. Organic shortening and edible coconut oil both work like a charm. Good quality salt-free lard works also.

Once it's oiled up, place the pan upside down on the top shelf of your oven with a foil-covered baking sheet on the bottom shelf to catch any drippings. Bake for one hour at 350 degrees, then turn the oven off and leave the pan inside till it's cool. When you pull it out, the surface will shine.

While you're getting to know your pan, there are a couple simple rules of Courtship. The first six or seven times you use it, treat it to fatty foods to deepen the seasoning and enhance its nonstick surface-and don't cook beans during these first few meals because they'll strip the cure. Also, try not to scrape the pan with utensils while cooking.

To keep your pan fit for life, clean it with very hot water and a plastic scrubbie after each use. Then dry it thoroughly, re-apply a light coat of organic vegetable oil (you can even use the spray variety), wipe with a paper towel, and store without a lid to prevent moisture build-up.

That's all you need to know in order to enjoy a long and fruitful partnership with cast iron cookware!

And That's How The Fight Started ....

~Shared by Pat, Merritt Island, FL

One year, a husband decided to buy his mother-in-law a cemetery plot as a Christmas gift.

The next year, he didn't buy her a gift.

When she asked him why, he replied, "Well, you still haven't used the gift I bought you last year!"

And that's how the fight started.....


My wife walked into the den & asked "What's on TV?"

I replied "Dust."

And that's how the fight started ......


A woman is standing nude, looking in the bedroom mirror.

She is not happy with what she sees and says to her husband, "I feel horrible; I look old, fat and ugly. I really need you to pay me a compliment."

The husband replies, "Your eyesight's damn near perfect."

And that's how the fight started.....


My wife was hinting about what she wanted for our upcoming anniversary. She said, "I want something shiny that goes from zero to 200 in about 3 seconds."

I bought her a scale.

And that's how the fight started.....


I asked my wife, "Where do you want to go for our anniversary?"

It warmed my heart to see her face melt in sweet appreciation.

"Somewhere I haven't been in a long time!" she said.

So I suggested, "How about the kitchen?"

And that's how the fight started....


I tried to talk my wife into buying a case of Miller Light for $14.95.

Instead, she bought a jar of cold cream for $7.95. I told her the beer would make her look better at night than the cold cream.

And that's how the fight started.....


I took my wife to a restaurant.  The waiter, for some reason, took my order first.

"I'll have the strip steak, medium rare, please."

He said, "Aren't you worried about the mad cow?"

"Nah," I replied. "She can order for herself."

And that's how the fight started....

ONION RICE

~Shared by Jim D., WA

1 cup long grain white rice
1/4 cup fat free margarine
1 can onion soup plus 1 can water
1 can (4 ounces) mushrooms
Salt to taste
Pepper to taste

Lightly brown rice in margarine.

Add soup, water and mushrooms.

Cover and simmer for about 25 minutes or until liquid is gone. Fluff and serve.


CAJUN BEER SAUCE

~Shared by Johnny, LA

1/4 cup onions, chopped
1/4 cup green bell peppers or red bell peppers, chopped
1 tablespoon extra-virgin olive oil
1/2 cup beer
1/2 cup water
1 tablespoon cornstarch
1 tablespoon cajun seasoning

In a small saucepan cook onion and bell pepper in hot oil until tender.

Combine beer, water, cornstarch, and Cajun seasoning in a small bowl and mix well. Add to saucepan.

Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer.

Serve with grilled or broiled beef or lamb.



JAMBALAYA FETTUCCINE

~Shared by Ann S., Mims, FL

Classic jambalaya ingredients, chicken, shrimp and sausage, come together over fettuccine pasta. This version is only mildly spicy. If you like it hot, increase the cayenne pepper or add hot sauce to taste. Feel free to substitute rice for the pasta.

Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients:

1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 boneless, skinless chicken breast halves (about 3/4 pound), cut into 1-inch cubes
1/2 pound medium shrimp, peeled and deveined
1/2 pound fettuccine
2 Tablespoons olive oil
1/2 pound smoked kielbasa, sliced 1-inch thick, then each slice cut into fourths
1 medium tomato, diced
1 small bell pepper, sliced into 1/4-inch strips
1 small white onion, sliced into 1/4-inch strips
4 cloves garlic, finely chopped
1-1/2 cups chicken broth, divided
1/4 cup white wine

Preparation:

Whisk together the salt, cayenne, paprika, garlic powder, and onion powder.

Sprinkle chicken cubes with 1/3 of the seasoning mix and toss to coat. In a separate bowl, do the same with the shrimp using another 1/3 of the seasoning. Begin cooking the pasta.

Place a large, deep, heavy skillet over medium-high heat. When hot, add 1 tablespoon of the olive oil and swirl to coat the pan. Quickly sear chicken on two sides, about 3 minutes, then add shrimp and brown each side 30 seconds. Remove to a bowl.

Add remaining 1 tablespoon olive oil to the pan and toss in the kielbasa sausage, tomatoes, bell pepper, and onion. Sprinkle with remaining 1/3 of the spice blend and cook over high heat until vegetables are browned and softened. Add half of the chicken stock and continue cooking over high heat until most of the stock has evaporated.

Add garlic and wine, stirring for 2 minutes. Add remaining chicken stock, along with the reserved chicken and shrimp. Stir, scraping up and browned bits from the bottom, and simmer another 3 minutes until slightly reduced.

Serve the jambalaya over the cooked fettuccine.

Yield: 6 to 8 servings

Source: HomeCookingAbout.com


BAKED CRAB RANGOON

~Shared by Treva, NC

(Note from Maggie: I've made these before and they are really good. Pretty easy, too!)

1 can (6 oz.) white crabmeat, drained, flaked
4 oz.  (1/2 of 8-oz. Pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup  KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

HEAT oven to 350°F.

MIX first 4 ingredients.

PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. Or until edges of cups are golden brown and filling is heated through.

Source: Kraft


NIGERIAN PEANUT SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 cups chicken broth
1 jalapeno pepper, seeded and minced
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup crunchy peanut butter
 
In 1-quart saucepan add broth and chili peppers and bring mixture to a boil. Stir in bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.

Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.


OLIVE GARDEN'S PASTA AIOLI

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

2 cans sliced style stewed tomatoes (14 oz. each)
1 lb. Can un drained northern beans
2 cans sliced style stewed tomatoes (14 oz. each)
1 lb. Jar prego spaghetti sauce
2 ribs celery sliced thin
1 small onion chopped
2 cups small spiral pasta, uncooked salt and pepper

Combine everything in Dutch Oven on med.-high. Bring to just a boil; turn to low. Cover the pan with a lid and allow to cook gently for 30 min., or until pasta is tender.


BUTTERNUT SQUASH LASAGNA

~Shared by Linda H., Rosharon, TX

The sweet squash contrasts beautifully with Smoky Marinara. You can make the marinara in advance, and store it in the refrigerator for up to 2 days.

Cooking spray
3 cups chopped onion
10 cups fresh spinach
3/4 cup (3 ounces) shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 (15-ounce) carton part-skim ricotta cheese
1 (15-ounce) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups Smoky Marinara
12 oven-ready lasagna noodles (such as Barilla)
1 cup (4 ounces) grated fresh Parmesan cheese

Preheat oven to 375°. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.

Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

Yield: 2 lasagnas, 6 servings per pan

Source: Cooking Light, MARCH 2003


ALMOND CREAM CANDY

~Shared by Barb C., Chula Vista, CA

1/2 c. Butter
1/4 c. Sugar
2 tbsp. Cocoa
2 tsp. Vanilla extract
1/4 tsp. Salt
1 egg, slightly beaten
1 c. Slivered almonds, toasted & chopped
1 3/4 c. Vanilla wafer crumbs
1/2 c. Flaked coconut
2 (1 oz.) sq. Semi-sweet chocolate

Cream Filling
1/3 c. Butter, softened
3 to 4 tbsp. Milk
1/2 tsp. Vanilla
3 c. Sifted powdered sugar

Combine first 6 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until butter melts and mixture begins to thicken. Remove from heat; add almonds, vanilla, wafer crumbs and coconut, stirring well. Press firmly into an ungreased 9 inch square pan, cover and chill. Spread cream filling over almond mixture, cover and chill. Cut into 1 1/2 inch squares. Remove from pan; place 1/2 inch apart on a baking sheet. Place chocolate in a zip-top heavy duty plastic bag. Seal. Submerge in hot water until chocolate melts. Cut a small hole in end of bag with scissors; drizzle chocolate over cream filling in a zig-zag pattern.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


SHEPHERD'S PIE

~Shared by Mary H., Montreal, Canada

3 potatoes, peeled and cut into chunks milk, as needed
1 onion, chopped
2 tablespoons vegetable oil
1 1/2 pounds ground beef
2 tablespoons chili powder
1 tablespoon dried oregano
1 14-ounce can of corn

Boil potatoes until soft.  Mash potatoes, adding milk as needed until smooth and creamy.  Season and set aside.

Preheat oven to 350 degrees F.  In a skillet, brown onions in oil and add ground beef.  Cook meat on medium-high, breaking it up, until meat shows no pink.  Add chili powder and oregano.

In a lightly greased casserole, place meat and onion mixture, top with corn then mashed potatoes.  Bake for about 20 minutes.


CHAMPIONSHIP BEAN DIP

~Shared by Jim D., WA

1 16 oz can Refried beans
1 C Picante sauce
1 C Shredded Monterey jack cheese
1 C Shredded cheddar cheese
3/4 C Sour cream
1 3-oz pkg Cream cheese, softened
1 tbsp Chili powder
1/4  tsp  Ground cumin
Tortilla chips
Salsa

In a bowl, combine the first eight ingredients; transfer to a slow cooker. Cover and cook on HIGH for 2 hours or until heated through, stirring once or twice.

Serve with tortilla chips and salsa.

Source: Taste of Home - Feb/Mar '98


STUFFED CABBAGE

~Shared by Johnny, LA

1 Small head of cabbage
1 lb. ground beef
1 Cup cooked rice
1 Poblano chili pepper, seeded and chopped
1 Large pinch hot pepper flakes
1 Small onion, chopped
1 Small green pepper, finely chopped
1-15 oz. can stewed tomatoes
Salt and black pepper to taste

DIRECTIONS

Tear off 10 to 12 large, whole cabbage leaves, rinse and set aside. Bring a large pot of water to boil, once boiling, drop the cabbage leave and pot and turn heat off and cover pot while you make the `stuffing.' The cabbage leaves will wilt and become pliable enough to hold the ground beef mixture.

Mix ground beef together with the cooked rice, poblano chili, onion, green pepper, hot pepper flakes, black pepper and a pinch of salt. Mix well, but do not over-mix. Remove the cabbage leaves from the hot water and allow to become cool enough to handle. Pour hot water out of pot, it will be used again.

Flatten one cabbage leaf and place scoop of beef mix in the center. Wrap the leaf around mixture, envelope style, placing overlapping leaf face down. You can use tooth picks to hold lettuce together. After you have used all of the lettuce leaves (you should not have any beef mix left), place lettuce, wrapped side down in pot. Pour stewed tomatoes over the stuffed cabbage leaves and cook over medium heat for 45 minutes to one hour.

Allow stuffed cabbage to rest for 10 minutes before serving with hot brown or white rice. Makes 5 to 6 servings. Cooked carrots is perfect with this meal.

Hints
*Poblanos are mildly hot, not as hot as jalapeno chili peppers. I have found that poblanos can run from mildly hot to hot. If you find that your sauce is not as spicy as you like it add a couple of dashes hot pepper sauce or a small chopped chipotle pepper in adobo sauce. These chipolte's can be found at your supermarket in 7 oz cans.

*Save remaining cabbage to make coleslaw or to saute. Plain sauteed cabbage is quick and easy to make. Prepare the cabbage by slicing it thin. Bring 1/2 cup of water to a boil and add the sliced cabbage. Lower heat, cover pot and let the cabbage cook until it is tender. Add salt, black pepper, and one tablespoon of light olive oil (or bacon fat) before serving.


VENISON STEW

~Shared by Ann S., Mims, FL

1/4 cup olive oil
3 pounds venison stew meat cut into 1/2-inch pieces
1/4 cup flour
Salt and pepper
1 large sweet onion, chopped
3 cloves garlic, minced
1 cup diced celery
2 15-oz. cans diced tomatoes
2 cups beef broth
1 tsp. dried thyme
1 tsp. red pepper flakes
1 15-oz. can black beans, rinsed and drained
1 10-oz. package frozen corn

Coat venison pieces with flour and salt and pepper. Heat oil in a large skillet and brown meat, then add onion, garlic and celery and cook for five minutes. Place mixture in a crock-pot and turn crock-pot on low. Add diced tomatoes, beef broth, thyme and red pepper flakes and cook for several hours. About 1 hour before serving add black beans and corn.

The Skinny: Substitute stew beef if you cannot or will not try venison.



EASY MUSHROOM PIZZA PIE

~Shared by Treva, NC

Whip up an easy Bisquick® dinner bake that's deliciously meatless.

Prep Time: 10 min
Total Time: 55 min
Makes: 6 to 8 servings
 
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 cup chopped onion (about 1 large)
1/3 cup grated Parmesan cheese
1 1/2 cups milk
3 eggs
3/4 cup Original Bisquick® mix
1/2 cup pizza sauce
1/4 cup grated Parmesan cheese
1/2 cup chopped green bell pepper
1 to 1 1/2 cups shredded mozzarella cheese (4 to 6 oz)

1. Heat oven to 425°F. Grease 10-inch glass pie plate with shortening or cooking spray. Sprinkle mushrooms, 2/3 cup of the onion and 1/3 cup Parmesan cheese in pie plate.

2. In medium bowl, beat milk, eggs and Bisquick mix with wire whisk or electric mixer about 1 minute or until smooth. Pour over vegetable mixture in pie plate.

3. Bake 20 minutes. Spread pizza sauce over top. Top with 1/4 cup Parmesan cheese, remaining 1/3 cup onion, the bell pepper and mozzarella cheese. Bake 15 to 20 minutes longer or until cheese is light brown. Let stand 5 minutes before cutting.

High Altitude (3500-6500 ft): In step 3, bake 20 minutes. Top with pizza sauce, 1/4 cup Parmesan cheese, 1/3 cup onion and bell pepper; bake 15 minutes. Add mozzarella cheese; bake 5 minutes longer until cheese is melted.

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens Substitution: Finely shredded pizza cheese blend, a blend of mozzarella and Cheddar cheeses, can be used instead of the mozzarella cheese.

Nutrition Information:
1 Serving: Calories 260 (Calories from Fat 110); Total Fat 13g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 130mg; Sodium 610mg; Total Carbohydrate 20g (Dietary Fiber 2g, Sugars 7g); Protein 16g
Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Medium-Fat Meat; 1 Fat

Source: The Betty Crocker® Kitchens


ORANGE SPONGE CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
6 eggs separated
1 1/2 C. sugar divided
1/2 C. orange juice
3 t. grated orange peel
1 1/3 C. cake flour
1/4 t. salt
3/4 t. cream of tartar

Glaze:
1/3 C. butter cubed
2 C. confectioners' sugar
3-5 t. water
1 1/2 t. vanilla extract
 
Let eggs stand at room temperature for 30 minutes.  In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon colored.  Gradually beat in 2/3 C. sugar.  Add orange juice and peel; beat 3 minutes longer.  Sift the flour, 1/3 C. sugar and salt together twice, gradually add to yolk mixture and mix well.

In a large mixing bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peeks form.  Gradually beat in remaining sugar, 1 tablespoon at a time on high until stiff peaks form.  Gradually fold into batter.

Gently spoon into an ungreased 10" tube pan. Cut through batter with a knife to remove air pockets.  Bake on the lowest oven rack at 325 for 45-55 minutes or until cake springs back when lightly touched.  Immediately invert pan, cool completely about 1 hour.

Run knife around side and center of tube of pan.  Remove cake to a serving plate.

For glaze, melt butter in a small saucepan; remove from the heat.  Add confectioners sugar, water and vanilla.  Stir until smooth.  Pour over cake, allowing it to drizzle down sides.


LEMON PIE

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

1/2 cup butter
2 cup sugar
6 eggs, separated
1/2 cup cold water
2 tbs. Cornmeal
Juice of 2 lemons
Rind of 1 lemon, grated
2 (9-inch) pie pans lined with unbaked crust

Cream butter and sugar; beat in egg yolks. Add water and cornmeal. Add lemon and grated rind. Fold in stiffly beaten egg whites. Pour into pie pans and bake at 350 degrees until brown.


SPINACH AND ARTICHOKE TORTELLINI BAKE

~Shared by Linda H., Rosharon, TX

Yields: 6 servings

2 pounds fresh or frozen ricotta-filled tortellini
Salt
2 tablespoons butter
2 cloves garlic, finely chopped or grated
2 tablespoons all-purpose flour
2 cups milk
A few grates fresh nutmeg
1 10-ounce box frozen chopped spinach, defrosted and excess water squeezed out
1 10-ounce box frozen quartered artichoke hearts, defrosted
Ground black pepper
1/2 cup shredded Asiago cheese
1/2 cup grated Parmigiano Reggiano
1/2 cup mozzarella cheese

Preheat broiler.

Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve.

While the pasta is working, place a large skillet over medium-high heat with the butter. Cook the garlic in the butter until aromatic, about 1 minute, then sprinkle the flour over the butter and cook for another minute. Whisk the milk into the roux and bring up to a bubble to thicken. Add nutmeg, spinach, artichoke hearts, salt and pepper, and cook until the veggies are heated through.

Add the reserved tortellini to the skillet and toss to coat. Transfer everything to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute.

Source: Rachael Ray


OVERNIGHT MACARONI CASSEROLE

~Shared by Leasa, IA

(Highy recommended by my neighbor Kitty)

2 C chicken, ham or hamburger (cooked and chpd)
1 1/2 C grated Cheddar
1 small can mushrooms with juice
1 - 7 oz pkg uncooked macaroni
1 can Cream of Mushroom soup
1 can Cream of Celery soup
2 C milk
1 small onion, chopped
salt and pepper to taste
 
Combine all ingredients and place in 13x9 pan.  Refrigerate overnight.  Bake at 350° for 1/2 hour covered.  Uncover and sprinkle top with cracker crumbs.  Bake another 1/2 to 3/4 hr.  Let set 5 mins before cutting.

Makes 12 servings.

Source: Courtesy of Cathy Conover, the St. Paul Lutheran Church cookbook, 1981


ROYAL PIE

~Shared by Pat, Merritt Island, FL

This is a very old Serbian recipe, dating back to the Serbian kingdom.

INGREDIENTS:
4 eggs
1 C sour cream
1/2 C cooking oil
1 C yellow cornmeal
1 C AP flour
1 tsp baking powder
5 oz ham, chopped
5 oz cottage cheese
2 red peppers, chopped
4-5 sm. dill pickles (cornichons), chopped
salt to taste

DIRECTIONS:
Preheat oven to 375 F Mix well the first six ingredients, add the rest, put the mix in a greased 14" x 10" pan (any pan of similar size will do), and bake in a preheated oven at 375 F for about  15 minutes or until the crust is golden brown.  Cut in 2" squares and serve.


SAUERKRAUT DIP

~Shared by Jim D., WA

Leftovers can be refrigerated and reheated. This is a recipe I served to family members who neither liked corned beef nor sauerkraut. They couldn't wait to try their hand at the recipe the following day they enjoyed it so much.

8  oz  Canned corned beef
12 oz  Sauerkraut, drained and rinsed
8 oz  Swiss cheese
4  oz  Cheddar cheese
1  C Sour cream
2  tbsp Chili sauce

Mix everything together and either bake at 350° till cheese melts or you can nuke it.


TEA CAKES MY WAY

~Shared by Johnny, LA

1 cup butter
2 cups sugar
2 eggs well beaten
5 cups plain flour
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. soda
1/3 cup milk

Cream butter, sugar well, add beaten eggs. Mix dry ingredients, except soda. Put soda in milk. Add everything to cream mixture. Roll out and cut in the shapes you like. Put on a greased cookie sheet Bake for 15 to 20 minuets at 350 degrees. Cool on a wire rack. Enjoy



BEEF TACO SKILLET

~Shared by Ann S., Mims, FL

The flavors of the Southwest come alive in this easy skillet supper featuring ground beef, salsa, tortillas and Cheddar cheese - it's a family favorite.

4 Servings
Prep:: 5 min.
Cook: 20 min.

Ingredients

1 pound ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Reuqest®)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded cheddar cheese

Directions

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
 
Stir the soup, salsa, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef  mixture. Top with the cheese.

Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.

Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.

Serving Suggestion: Serve with a mixed green salad with Italian salad dressing and corn-on-the cob. For dessert serve with a store bought flan.

Nutrition Facts:
Nutrition Information Using Campbell's® Condensed Tomato Soup:
Calories 398, Total Fat 17g, Saturated Fat 0g, Cholesterol 0mg, Sodium 838mg, Total Carbohydrate 32g, Dietary Fiber 3g, Protein 28g
Vitamin A 0%DV,  Vitamin C 0%DV, Calcium 0%DV, Iron 0%DV

Source: Taste of Home



OATMEAL CREAM CHEESE BUTTERSCOTCH BARS

~Shared by Treva, NC

2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
2 cups all-purpose flour
1 & 1/2 cups old fashioned rolled oats
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (11-ounce) bag butterscotch chips
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 lemon, zested and juiced
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.

In a food processor add the flour, oats and brown sugar and pulse to combine.  Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.


PEPPERMINT SMOOTHIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 scoops Peppermint Ice Cream
1 1/2 cups Milk
2 drops Peppermint Extract
1 tsp Vanilla Extract
 
Combine in blender container and blend until smooth. Serve immediately.


SOUR CREAM CHILI BAKE

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

Yield: 6 servings

1 pound lean ground beef
1/4 cup chopped onion
1 16-ounce can kidney beans, drained
1 15-ounce can tomato sauce
1 1-1/4 ounce envelope taco seasoning mix
1 cup shredded Cheddar cheese
3-1/2 cups corn chips
1-1/4 cups sour cream

Preheat oven to 350°F.  Spray an 8x8-inch baking pan with non-stick vegetable spray.

In a large skillet, cook ground beef and onion until meat is browned and onion is tender; drain excess fat.  Stir in beans, tomato sauce, taco seasoning, and 3/4 cup cheese.  Sprinkle 2-1/2 cups corn chips over bottom of prepared baking pan.  Cover with meat mixture. Bake 20 to 25 minutes.  Spread sour cream over chili; top with remaining corn chips and cheese.  Bake 3 to 4 minutes longer or until cheese melts.


BAKED SESAME CHICKEN NOODLES

~Shared by Linda H., Rosharon, TX

Asian vegetables, fresh ginger, and soy sauce recall the taste of lo mein. Break the spaghetti before cooking to make it easier to prepare and serve.

8 ounces uncooked spaghetti or linguine, broken in half
1 tablespoon dark sesame oil
1 cup red bell pepper strips
8 ounces shiitake mushroom caps, sliced
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon minced fresh ginger
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 cup fat-free, less-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons cream sherry
1 tablespoon rice vinegar
1/2 teaspoon crushed red pepper
2 cups thinly sliced bok choy
3/4 cup sliced green onions
1 tablespoon sesame seeds, divided
Cooking spray
1 cup panko (coarse, dry) breadcrumbs
2 tablespoons butter, melted

Preheat oven to 400°.

Cook pasta according to package directions, omitting salt and fat. Drain well.

Heat the oil in a Dutch oven over medium-high heat. Add red bell pepper strips and mushrooms; sauté 2 minutes. Add chicken, ginger, and garlic; sauté 3 minutes. Stir in soy sauce; cook 2 minutes, stirring frequently.

Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan, and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar, and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons sesame seeds to pan, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray.

Combine breadcrumbs, butter, and remaining sesame seeds; sprinkle evenly over pasta mixture. Bake at 400° for 20 minutes or until breadcrumbs begin to brown.

Yield: 4 servings


ZIPPY BEANS & RICE

~Shared by Luanne, FL

1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chilies, undrained
1 C frozen corn
3/4 C water
1 tsp. salt, optional
1 C uncooked instant white or brown rice  (I used white)
1 green onion, sliced

In a skillet, combine the beans, tomatoes, corn, water, and salt if desired. Bring to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed. Sprinkle with green onion before serving.

Makes 6 servings


TOMATO-CELERY SOUP

~Shared by Larry J., Spring Hill, TN
 
INGREDIENTS:

1/2 cup finely-chopped celery
1 small onion, chopped
2 Tablespoons butter
1 can (10-1/2 ounces) tomato soup
10-1/2 ounces water
1 teaspoon minced parsley
1/8 teaspoon pepper
1 Tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon salt
4 teaspoons unsweetened whipping cream
1 teaspoon chopped parsley

TO PREPARE:

1.  Saute celery and onion in butter.  Do not brown.

2.  Add remaining ingredients except cream and chopped parsley.  Simmer 5 minutes.  Celery will remain crisp.

3.  Garnish each serving with whipping cream and parsley.

SERVINGS:  3 - 4

Source: "To Market, To Market Cookbook" by The Junior League of Owensboro, KY

HEART-HEALTHY HOT SPICED CRANBERRY CIDER

~Shared by Ann S., Mims, FL

Whether you’re celebrating the holidays with friends, trimming the tree with your family, or curling up on a cold night with your favorite translation of the Yoga Sutra, this charming cider is the perfect winter treat. The tart cranberry and zesty lemon infuse the sweet apple with layers of flavor. And the cinnamon and cloves will infuse your kitchen with nourishing, heartwarming aromas.

Health Benefits: According to ayurveda, cinnamon and cloves boost your digestion. Apples, cranberries, and lemons are loaded with cancer-fighting antioxidants, which slow the aging process and keep your heart healthy. And their vitamin C content will keep your immune system strong all winter long.

In a large pot, combine:
4 cups of apple cider
2 2/3 cups of cranberry juice
3 tablespoons of packed brown sugar
2 cinnamon sticks
12 whole cloves
one whole lemon, thinly sliced
 
Bring to a boil, reduce the heat, and simmer for 15 to 20 minutes. Strain, pour into 4 large mugs, and enjoy.

Source: allrecipes.com
 


LOADED SPINACH SALAD AND CREAMY BLUE CHEESE DRESSING

~Shared by Treva, NC

Loaded Spinach Salad

Low Calorie
High Fiber
Low Sat Fat
High Potassium
Heart Healthy
Diabetes Appropriate

Like many spinach salads, this one features lots of chopped-up hard-boiled egg. But since most of the calories in an egg are in the yolk, we use just two whole eggs, plus the whites from six additional eggs. The result is a rich, eggy, satisfying spinach salad that keeps the calories in check.
 
Makes 2 servings, about 4 cups each
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
 
8 large eggs
6 cups baby spinach
4 tablespoons Creamy Blue Cheese Dressing (recipe follows), divided
1 8-ounce can beets, rinsed and sliced
1 cup shredded carrots
2 tablespoons chopped pecans, toasted (see Tip)
 
1. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites.
2. Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots and pecans. Drizzle with the remaining 2 tablespoons dressing.
 
NUTRITION INFORMATION: Per serving: 300 calories; 13 g fat (3 g sat, 6 g mono); 216 mg cholesterol; 26 g carbohydrate; 22 g protein; 8 g fiber; 823 mg sodium; 592 mg potassium.
Nutrition bonus: Vitamin A (240% daily value), Folate (35% dv), Vitamin C (30% dv), Calcium (15% dv).
Exchanges: 4 vegetable, 2 lean meat, 1 1/2 fat 1 Carbohydrate Serving
 
TIP: Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
 
Creamy Blue Cheese Dressing

Low Calorie
Low Carb
Low Sodium
Low Cholesterol
Low Sat Fat
Heart Healthy
Diabetes Appropriate
 
Creamy blue cheese dressing is still rich and delicious when you make it with low-fat dairy products and reduced-fat mayonnaise. Choose the tangiest aged blue cheese you can find; its flavor will go a long way.
 
Makes 1 1/4 cups
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
EASE OF PREPARATION: Easy
 
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat buttermilk or nonfat milk
1/3 cup nonfat plain yogurt
2 tablespoons tarragon vinegar or white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup crumbled blue cheese (1 ounce)
 
Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.
 
NUTRITION INFORMATION: Per 2-tablespoon serving: 38 calories; 3 g fat (1 g sat, 1 g mono); 4 mg cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 215 mg sodium; 8 mg potassium.
Exchanges: 1/2 fat 0 Carbohydrate Servings

MAKE AHEAD TIP: Cover and refrigerate for up to 1 week. Stir before using.
 
Note: Spinach has iron and gives me an energy boost.

PRIMAVERA FISH FILLETS

~Shared by Mary S., Nashville, TN

Yield: 4 servings
Serving Size: 4 ounces fish with 1-1/4 cups vegetables

INGREDIENTS

-  4 (4-ounce) fresh or frozen orange roughy fillets
-  2 tablespoons unsalted butter
-  1 tablespoon fresh lemon juice
-  1/4 teaspoon freshly ground black pepper
-  1 garlic clove, minced
-  1-1/2 cups fresh broccoli florets
-  1 cup fresh cauliflower florets
-  1 cup julienne-cut carrots
-  1 cup sliced fresh white mushrooms
-  1/2 cup diagonally sliced celery
-  1/8 teaspoon salt
-  1/4 teaspoon dried basil
-  2 tablespoons grated Parmesan cheese

DIRECTIONS

Heat the oven to 450 degrees. Thaw roughy if frozen. Place 1 tablespoon butter into a 13x9-inch glass or ceramic baking dish and melt in the oven. Place roughy fillets in melted butter and turn to coat, arranging fillets in a single layer. Sprinkle with lemon juice and pepper. Bake for 5 minutes. Remove from the oven.

While fish is baking, melt remaining 1 tablespoon butter in large skillet over medium-high heat. Add garlic and cook until lightly browned. Add broccoli, cauliflower, carrots, mushrooms, celery, salt, and basil.  Cook, stirring, for 5 to 6 minutes or until vegetables are crisp-tender.

Spoon hot vegetables into the center of the baking dish, moving fish to the sides of the dish. Sprinkle vegetables and fish with Parmesan cheese.

Return the dish to the oven and bake an additional 3 to 5 minutes or until fish flakes easily with a fork.

Nutritional Information Per Serving: Glycemic Index: 13, Glycemic Load: 1, Calories: 177, Protein: 28 g, Carbohydrate: 7 g, Fiber: 2-1/2 g, Fat: 11 g, Cholesterol: 38 mg, Sodium: 216 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Fat, 1 Vegetable

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


SIMPLE VEGGIE SKEWERS

~Shared by Mary S., Nashville, TN

Yield: 12 appetizers

INGREDIENTS

-  1 medium-small zucchini squash
-  12 cubes (3/4-inches each) reduced-fat white cheddar, provolone, or Swiss cheese (about 3 ounces)
-  12 small whole fresh mushrooms
-  12 pitted jumbo black olives
-  12 cherry or grape tomatoes
-  12 wooden skewers (6-inches each)
-  1/2 cup light ranch salad dressing (optional)

DIRECTIONS

Trim the ends off the zucchini, quarter it lengthwise, and cut into 3/4-inch pieces.

Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom, 1 olive, 1 tomato, and another zucchini piece onto each skewer.

Serve immediately (accompanied by the dressing if desired) or cover and chill for several hours before serving.

Nutritional Information Per Serving (per appetizer): Calories: 58, Carbohydrate: 2 g, Cholesterol: 7 mg, Fat: 2.8 g, Saturated Fat: 1 g, Fiber: 1 g, Protein: 5 g, Sodium: 138 mg, Calcium: 130 mg
Diabetic Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat

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


CAJUN RICE AND BEAN SALAD

~Shared by Mary S., Nashville, TN

Yield: 10 servings

INGREDIENTS

-  1 cup low-sodium or regular stewed tomatoes
-  1 tablespoon olive oil
-  1/2 tablespoon cider vinegar
-  1/2 teaspoon dried marjoram leaves
-  1/2 teaspoon dried thyme leaves
-  1/4 teaspoon salt, or to taste (optional)
-  2-3 drops hot pepper sauce
-  2 cups cooked brown rice
-  1 (15 ounce) can low-sodium or regular kidney beans, rinsed and well drained
-  1/4 cup thinly sliced green onion, including tops
-  1 large celery stalk, diced

DIRECTIONS

In a medium bowl, combine the tomatoes, oil, vinegar, marjoram, thyme, salt (if desired), and hot pepper sauce. Stir to mix well.

Stir in the rice, beans, onion, and celery.

Serve the salad at room temperature, or cover and refrigerate before serving. Leftover salad will keep in the refrigerator 2 to 3 days.

Nutritional Information Per Serving (1/2 cup): Calories: 100, Fat: 2 g, Saturated Fat: 0 g, Calories From Fat: 17, Cholesterol: 0 mg, Sodium: 16 mg, Carbohydrate: 17 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1/2 Monounsaturated Fat

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


NUT CRUNCH

~Shared by Mary S., Nashville, TN

Yield: 80 pieces

INGREDIENTS

-  1-1/4 cups Isomalt
-  3/4 cup margarine
-  1/4 cup water
-  1/2 cup unblanched almonds
-  1/2 teaspoon baking soda
-  1/2 cup blanched almonds
-  1/3 cup carob
-  1/8 teaspoon artificial sweetener
-  1/2 cup finely chopped blanched almonds

DIRECTIONS

In a heavy saucepan mix Isomalt, margarine, water and unblanched almonds. Boil mixture to brittle stage. Stir occasionally. Stir in baking soda and the blanched almonds. Pour into an 8-inch x 8-inch square pan, 3/4-inch deep.

Melt the carob in double boiler. Stir in artificial sweetener and mix well. Spread sweetened carob evenly on top of candy. Sprinkle with finely chopped nuts. Cool. Break into 1-inch square pieces.

Nutritional Information Per Serving (1 piece): Calories: 35.3, Carbohydrate: 1.12 g, Cholesterol: 0.85 mg, Fat: 3.32 g, Fiber: .204 g, Protein: .594 g, Sodium: .315 mg
Diabetic Exchanges: 1 Fat

Source: The Diabetic Dessert Cookbook by Coleen Howard


GRILLED PORK TENDERLOIN WITH MUSTARD, ROSEMARY, AND APPLE MARINADE

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1/4 cup frozen apple juice concentrate
-  2 tablespoons plus 1-1/2 teaspoons Dijon mustard
-  2 tablespoons extra-virgin olive oil, divided
-  2 tablespoons chopped fresh rosemary or thyme
-  4 cloves garlic, minced
-  1 teaspoon crushed black peppercorns
-  2 (12 ounce) pork tenderloins, trimmed of fat
-  1 tablespoon minced shallot
-  3 tablespoons port or brewed black tea
-  2 tablespoons balsamic vinegar
-  1/4 teaspoon salt, or to taste
-  Freshly ground pepper to taste

DIRECTIONS

Whisk apple juice concentrate, 2 tablespoons mustard, 1 tablespoon oil, rosemary (or thyme), garlic and peppercorns in a small bowl. Reserve 3 tablespoons marinade for basting.

Place tenderloins in a shallow glass dish and pour the remaining marinade over them, turning to coat. Cover and marinate in the refrigerator for at least 20 minutes or for up to 2 hours, turning several times.

Heat a grill or broiler.

Combine shallot, port (or tea), vinegar, salt, pepper and the remaining 1-1/2 teaspoons mustard and 1 tablespoon oil in a small bowl or a jar with a tight-fitting lid; whisk or shake until blended. Set aside.

Grill or broil the tenderloins, turning several times and basting the browned side with the reserved marinade, until just cooked through, 15 to 20 minutes. (An instant-read thermometer inserted in the center should register 155 degrees F. The temperature will increase to 160 degrees F. during resting.)

Transfer the tenderloins to a clean cutting board, tent with foil and let them rest for about 5 minutes before carving them into 1/2-inch-thick slices. Arrange the pork slices on plates and drizzle with the shallot dressing. Serve immediately.

Nutritional Information Per Serving (1/6 of recipe): Calories: 214, Fat: 9 g, Cholesterol: 63 mg, Carbohydrate: 8 g, Protein: 23 g, Fiber: 0 g, Sodium: 229 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 3 Lean Meat

Source: The Eating Well Diabetes Cookbook

SPICY NEW ORLEANS CATFISH FRIES FOR MARDI GRAS

~Shared by Johnny, LA

These catfish strips get deep-fried for the down-south taste.

1 10 oz. fillet frozen catfish
1 tsp. cayenne pepper, or to taste
1/2 C. corn flour
Salt and pepper to taste
1 qt. oil for frying

Lay catfish fillet horizontally on cutting board. Cut thin 1/4 inch wide strips from the filet at a 45 degree angle. This is easy if your knife is sharp, and the filet is partly frozen. Dust fish strips moderately with cayenne pepper, and gently tumble together to evenly coat all strips. They should look pink all over when you are through. On the Bayou, this is called a dry marinade.

Place catfish strips on a plate or pan, and set aside for a few minutes to thaw. Heat oil in deep-fryer to 365 degrees. Place enough corn flour to bread your catfish on a bowl or plate, and season with salt and black pepper. Place thawed catfish into seasoned corn flour, and tumble gently until all strips are evenly coated. Deep fry in hot oil for about 3 minutes, or until done. Fish should be golden brown, slightly crisp outside, and moist and flaky inside when done.

Yield: 2 servings



BREAKFAST CASSEROLE

~Shared by Maggie, TX

Prep: 20 min.
Bake: 30 min.

Ingredients

2 sliced bread
1/2 pound bulk pork sausage
1/2 cup shredded cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish.

In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes.

In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350° for 30 minutes or until puffed and golden.

Yield: 2-4 servings.

Nutrition Facts: 1 serving (1 slice) equals 293 calories, 21 g fat (9 g saturated fat), 203 mg cholesterol, 610 mg sodium, 11 g carbohydrate, trace fiber, 15 g protein.

Source: Reminisce July/August 2005

BAILEY'S IRISH CREAM

I got this from a Yahoo group. I love this stuff and with St. Pafrick's Day coming soon... yum! The 'real deal' can be very costly!

Ingredients
8 ounces rye
1 can sweetened condensed milk
3 eggs
2 tablespoons chocolate syrup
1/2 teaspoon coconut extract
1/2 teaspoon vanilla

Method
Pour into a blender and mix two to three minutes. Store in refrigerator. It will keep up to 3 weeks. Yeah, right!

Source: Quick-And-Easy-Recipes@yahoogroups.com


BREADED OVEN RANCH CHICKEN

4 boneless, skinless chicken breasts
1 (1 oz.) pkg. ranch dressing mix
2 egg whites, slightly beaten
1 cup Alpine Lace Free & Lean Fat-Free Cheese, shredded
20 fat-free saltines, crushed  

Preheat oven to 350 degrees. Spray baking sheet with nonstick cooking spray. Dip chicken breasts in egg white, then roll in shredded cheese, then roll lightly in dry ranch dressing and then roll in cracker crumbs. Place each chicken breast on baking sheet sprayed with nonstick cooking spray and bake at 350 degrees for 35-40 minutes.

Entire recipe makes 4 servings, 1 gram of fat per serving. 255 calories per serving.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition


CROCK POT BOILED PEANUTS

Ingredients:

1 1/2 quarts green uncooked peanuts
1/2 cup salt
2 1/2 quarts water

Directions:

1. Wash Peanuts until water runs clear. Put clean peanuts in crock pot, add salt and water; stir.

2. Cook, covered, on high for 5 to 7 hours. Add additional water during cooking, if necessary, to keep peanuts covered.


MELON MEDLEY

1/4 cup honey (I only use honey from OhioHoney.com !)
1 tsp. grated orange peel
1 tsp. grated lime peel
1/2 cup orange juice
2 Tbs. lime juice
1 Tbs. chopped fresh mint leaves
6 cups assorted melon balls or cubes (cantaloupe, honeydew and/or watermelon)

1. In small bowl, combine all ingredients except melon balls; mix well.

2. Place melon balls in serving bowl. Pour honey mixture over melon; toss gently to coat. Serve immediately or refrigerate until serving time. 12 (1/2-cup) servings.

Kitchen Tip: To obtain more juice, microwave the orange and lime for 10 seconds each before squeezing them.

Make It Special: To dress up this dessert, ladle it into individual stemmed goblets.

Source: Pillsbury Classic Cookbooks, July 1996 Easy Summer Recipes


MAI TAI PUNCH

2 quarts (8 cups) pineapple juice
3 cups light rum
1 cup orange juice
1/2 cup prepared limeade
1/3 cup lemon juice
1/2 cup sugar

In 4-quart non-metal container, combine all ingredients; chill. Serve over ice or ice ring. Garnish as desired.

About 24 servings.

Pick-Your-Own Garnish:
Put an assortment of the following items in small containers of the bar so that guests may garnish their own drinks.
Maraschino cherries
Orange, lemon or lime slices
Orange, lemon or lime peel, cut into thin strips
Mint leaves
Fresh pineapple wedges or spears
Baby orchids
Coconut chips
Fresh peach or nectarine slices
Small bunches of grapes
Small straws or drink stirring sticks
Macadamia nuts
Fruit-flavored candy sticks

Source: Pillsbury Classics Cookbook, 1982


PECAN SANDIES CHEESECAKE

15 Pecan Sandies cookies
3 tbsp. Melted butter
8 oz. Cream cheese
3 eggs
1 tsp. Vanilla
2 c. Blueberry pie filling (next time: cherry!)

Crush cookies; add melted butter, mix until crumbs hold together. Press into ungreased 8" pie pan. Beat cream cheese and add vanilla and then add eggs, one at a time, beating well after each addition. Pour into pie crust. Top with blueberries. Bake 30 minutes at 350 degrees. Cool and refrigerate before serving.


GOLDEN CHEESE POTATOES

30 oz. frozen hash browns
1 1/2 C. butter
1 pint half & half
1 lb. Velveeta
1 4-oz pkg. shredded Cheddar cheese

Melt butter & cheese. Add half & half. Pour mixture over potatoes. Let sit 1 hour at room temp. Bake at 350 for 45-60 minutes in 9x13 baking dish.


HONEY-MUSTARD PORK CHOPS

4 boneless pork chops
2 T. honey (I only use honey from OhioHoney.com !)
2 T. spicy mustard
1/4 C. bread crumbs
1/4 C. crushed butter crackers
2 T. butter

Pound pork chops to about 1/8" thickness, between waxed paper. In a small bowl, combine honey and mustard; mix well. In a dish combine bread crumbs and cracker crumbs. With a pastry brush, generously coat both sides of pork chops with the honey-mustard sauce. Coat in crumbs. In a heavy skillet, melt butter over medium-high heat. Cook pork 4 minutes per side until crisp and lightly browned.


CHEESE AND SHRIMP STRUDEL

Ingredients:

1 half of a 17.25-ounce package (1 sheet) frozen puff pastry, thawed
1 1/2 cups (6 ounces) shredded Swiss cheese
1/2 cup sour cream
1/4 cup thinly sliced green onion
1 cup (4 ounces) cooked shrimp, chopped, or 4.5 ounces canned shrimp, rinsed, drained and chopped
1 egg, beaten

Directions:

On a lightly floured surface, roll the thawed puff pastry to a 10" x 18" rectangle.

Place rectangle of pastry on a lightly greased, large baking sheet.

In a medium-sized bowl, stir together cheese, sour cream, onion, shrimp and half the beaten egg (about 2 tablespoons).

Spread the mixture length-wise down half of the rectangle. Brush edges of pastry (using pastry brush) with some of the remaining beaten egg.

Carefully fold dough over the filling and seal edges with the tines of a fork. Brush top and sides of strudel with remaining egg.

Bake at 400 degrees for 20-25 minutes or until golden brown.

Remove from oven and cool 20 minutes before slicing. With a very sharp knife, slice slightly on the diagonal.

Serving Size: Makes 16-18 Slices

Source: Fix-It and Enjoy-It! Cookbook by Phyllis Pellman Good