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~Shared by Lucy Wellhausen, Kirtland, OH
Owner of Ohio Honey Company
www.ohiohoney.com
 
Women are Angels.....
And when someone breaks our wings.....
we simply continue to fly......
......on a broomstick......
After all we are flexible.

A New Calendar
by Alan Tustin, 1991

~Shared by Mary H., Montreal Canada
(My friend's late father wrote it. ~Mary.)
 
Each household gains a calendar
To hang upon the wall,
That always suits, is well-received,
And serves both short and tall.
 
It may show most inspiring scenes,
And light our path ahead,
And let us fill each blank ourselves,
Where we may choose to tread.
 
It may bring high adventure,
Sometimes romance as well,
And joy and sadness in their turn
All boredom to dispel.
 
It will bring opportunities,
New seasons, one by one,
And try to guide us through a year
Of more achievements won.
 
Each calendar will show the route,
But it's up to me and you -
To live each day a worthwhile way
Until the year is through.

Folding Packets

~Shared by Jim D., WA

Fold Packets in 8 Easy Steps

Steaming food in the oven in folded packets of parchment paper (or foil) is a great way to keep food juicy and tender. As the food heats up in the packet, it creates steam, which gently cooks the food and prevents it from drying out. Follow these easy step-by-step instructions for making packets for the oven. Or, if you’re grilling, check out our tips on making foil packets for the grill.

Step-by-Step Directions

1. Start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise.

2. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine.

3. Use scissors to cut out the heart shape.

4. Open up the heart.

5. Arrange the ingredients on one side of the heart fairly close to the crease. Leave at least a 1-inch ­border around the edges for folding.

6. Close the packet to cover the ingredients.

7. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds.

8. Twist the tip of the packet and tuck it underneath to help keep the packet closed.

To make foil packets for the grill:

Cooking in packets is great for the grill, but it’s not safe to put parchment paper over an open flame, so use foil.

To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together.

For grilling times, see the “Grill Variation” at the end of each recipe. When cooking packets on the grill, rotate them to another spot on the grill about halfway through to ensure even cooking.

Packet-Roasted Balsamic Green Beans & Peppers

4 servings
Active Time: 20 minutes
Total Time: 40 minutes

Ingredients
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
2 cloves garlic, minced
1/2 teaspoon salt
12 ounces green and/or yellow beans
2 bell peppers, thinly sliced lengthwise
1/3 cup toasted pine nuts, (see Tip)
2 tablespoons balsamic vinegar

Preparation
Preheat oven to 400°F (or see Grill Variation, below).

To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.

Mix oil, mustard, syrup, garlic and salt in a large bowl. Add beans and peppers; toss.

Place one-fourth of the vegetable mixture (about 1 cup) on one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding. Sprinkle with pine nuts.

Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the vegetables are tender, about 15 minutes. Let packets rest unopened for 5 minutes. Drizzle the vegetables with vinegar just before serving.

Tips & Notes
Make Ahead Tip: Equipment: Parchment paper or foil

Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Grill Variation: Cooking in packets is great for the grill, but it's not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 10 to 12 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.

Nutrition
Per serving: 199 calories; 15 g fat (2 g sat, 8 g mono); 15 g carbohydrates; 4 g protein; 5 g fiber; 333 mg sodium; 389 mg potassium.
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 fat

Five-Spice Shrimp & Vegetable Packets

4 servings
Active Time: 45 minutes
Total Time: 2 hours

Ingredients
3 tablespoons reduced-sodium soy sauce
3 tablespoons toasted sesame oil, (see Shopping Tip)
3 tablespoons rice wine, (see Shopping Tip) or dry sherry
1 1/2 tablespoons honey
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 tablespoon sesame seeds
1 teaspoon Chinese five-spice powder, (see Shopping Tip)
1/2 teaspoon crushed red pepper, (optional)
1 1/4 pounds raw shrimp, (26-30 per pound; see Note), peeled and deveined
1 cup fresh corn kernels, (from 1 large ear; see Tip)
2 cups sugar snap peas, trimmed
1 red bell pepper, cut into 1-inch pieces

Preparation
Combine soy sauce, sesame oil, rice wine (or sherry), honey, garlic, ginger, sesame seeds, five-spice powder and crushed red pepper (if using) in a large bowl. Add shrimp and mix well. Marinate in the refrigerator for 1 hour.

Preheat oven to 400°F (or see Grill Variation, below).

To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.

Combine corn with snap peas and bell pepper in a medium bowl.

Using a slotted spoon, transfer one-fourth of the shrimp to one side of each open heart fairly close to the crease and leaving at least a 1-inch boarder around the edges for folding. (Reserve the marinade.) Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp.

Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes. (Carefully open one package to check for doneness"be cautious of the steam.)

Meanwhile, place the reserved marinade in a small saucepan. Bring to a boil over medium-high and boil until reduced slightly, 3 to 5 minutes.

Let the packets rest unopened for 5 minutes. Serve the shrimp and vegetables drizzled with the reduced marinade.

Tips & Notes

Make Ahead Tip: Equipment: Parchment paper or foil

Shopping Tip: Five-spice powder is typically made from fennel, cloves, peppercorns, star anise and cinnamon. It combines the five main tastes of Chinese cuisine: sweet, sour, bitter, salty and umami. Find five-spice powder in the spice section or along with toasted sesame oil and rice wine in the Asian section of your supermarket or at Asian markets.

Note: To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

Kitchen Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife.

Grill Variation: Cooking in packets is great for the grill, but it's not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 10 to 12 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.

Nutrition
Per serving: 365 calories; 15 g fat (2 g sat, 5 g mono); 215 mg cholesterol; 23 g carbohydrates; 33 g protein; 3 g fiber; 515 mg sodium; 489 mg potassium.
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 4 lean meat, 2 fat

Source: EatingWell.com

AAADD - KNOW THE SYMPTOMS.......PLEASE READ!

~Shared by Judy, Montreal, Canada

Thank goodness there's a name for this disorder..
Somehow I feel better even though I have it!!

Recently, I was diagnosed with A.A.A.D.D.. -
Age Activated Attention Deficit Disorder..

This is how it manifests:

I decide to water my garden.
As I turn on the hose in the driveway,
I look over at my car and decide it needs washing.

As I start toward the garage,
I notice mail on the porch table that
I brought up from the mail box earlier.

I decide to go through the mail before I wash the car.

I lay my car keys on the table,
put the junk mail in the garbage can under the table,
and notice that the can is full.

So, I decide to put the bills back
on the table and take out the garbage first.

But then I think,
since I'm going to be near the mailbox
when I take out the garbage anyway,
I may as well pay the bills first.

I take my check book off the table,
and see that there is only one check left.
My extra checks are in my desk in the study,
so I go inside the house to my desk where
I find the can of Pepsi I'd been drinking..

I'm going to look for my checks,
but first I need to push the Pepsi aside
so that I don't accidentally knock it over.

The Pepsi is getting warm,
and I decide to put it in the refrigerator to keep it cold.

As I head toward the kitchen with the Pepsi,
a vase of flowers on the counter
catches my eye--they need water.

I put the Pepsi on the counter and
discover my reading glasses that
I've been searching for all morning.
I decide I better put them back on my desk,
but first I'm going to water the flowers.

I set the glasses back down on the counter,
fill a container with water and suddenly spot the TV remote.
Someone left it on the kitchen table.

I realize that tonight when we go to watch TV,
I'll be looking for the remote,
but I won't remember that it's on the kitchen table,
so I decide to put it back in the den where it belongs,
but first I'll water the flowers.

I pour some water in the flowers,
but quite a bit of it spills on the floor.

So, I set the remote back on the table,
get some towels and wipe up the spill.

Then, I head down the hall trying to
remember what I was planning to do.

At the end of the day:
the car isn't washed
the bills aren't paid
there is a warm can of Pepsi sitting on the counter
the flowers don't have enough water,
there is still only 1 check in my check book,
I can't find the remote,
I can't find my glasses,
and I don't remember what I did with the car keys.
Then, when I try to figure out why nothing got done today,
I'm really baffled because I know I was busy all  day,
and I'm really tired.

I realize this is a serious problem,
and I'll try to get some help for it,
but first I'll check my e-mail....

Do me a favor.
Forward this message to everyone you know,
because I don't remember who I've sent it to.

Don't laugh -- if this isn't you yet, your day is coming!!

PRESIDENT'S HOT CHOCOLATE

~Shared by Treva, NC

Hot chocolate that's good enough for the White House, with both milk and light cream. No fuss with melted chocolate, since it's made with cocoa powder. Give it a whisk for a foamy touch.

6 tbs unsweetened cocoa powder
6 tbs sugar
2 & 1/2 cups milk
2 & 1/2 cups light cream
1/2 tsp vanilla
Cinnamon, whipped cream and orange zest

Add sugar and cocoa to milk and heat in a saucepan until dissolved. Add the cream, cinnamon and vanilla. Heat until almost boiling. Mix well and serve, topped with whipped cream and a bit of orange zest.


SUNFLOWER SEED COOKIES

~Shared by Jim D., WA

A tasty oatmeal cookie with a twist.
 
Ingredients:
 
1/2 cup raisins, coarsely chopped
1/3 cup chopped dried apricots
3 tablespoons apple juice
1/2 cup butter or margarine, softened
3/4 cup packed light brown sugar
1/2 cup sugar
1 egg
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1/2 teaspoon baking powder
1/2 cup roasted, salted sunflower seeds, divided
 
In small bowl, combine raisins, apricots and apple juice; set aside. In mixing bowl, cream butter and sugars. Add egg and mix well. Combine flour, oats and baking powder; add to creamed mixture. Stir in raisin mixture and 1/3 cup of the sunflower seeds. Chill. Shape dough into 1-inch balls and place 2-inches apart on lightly greased baking sheets; flatten slightly with a fork or floured glass bottom. Sprinkle with remaining sunflower seeds. Bake in preheated 375 deg. Oven for 10 minutes, until lightly browned. Cool on wire racks.

Makes about 5 dozen.



EARL GREY TEA COOKIES

~Shared by Ann S., Mims, FL

Makes 6 dozen cookies
Hands-on Time: 20m
Total Time: 1hr 10m

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup confectioners' sugar
2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 cup unsalted butter, cut into pieces

Directions

1. Heat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed.

2. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes.

3. Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart.

4. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Tip
Buy organic: The grains that dairy cows eat can be treated with chemicals, which have a residual presence in milk and dairy products.
 
Nutritional Information
Calcium 4mg; Calories 44; Calories From Fat 51%; Carbohydrate 5g; Cholesterol 7mg; Fat 3g; Fiber 0g; Iron 0mg; Protein 0mg; Sat Fat 2g; Sodium 17mg

Source: RealSimple


CORN CASSEROLE

~Shared by Linda H., Rosharon, TX

1 egg
1-8 oz. can cream corn
1-8 oz. can whole corn, drained
1 small box corn meal muffin mix (Jiffy)
1 stick margarine
1-8 oz. carton sour cream

Drain whole corn.  Melt margarine.  Mix egg, creamed corn, whole corn, muffin mix, margarine, and sour cream.  Place in a 2 quart greased casserole.  Bake in a 350ºF oven for 50 minutes to 1 1/4 hours.


CAJUN CORNBREAD SKILLET

~Shared by Johnny, LA
 
PREP TIME: 25 min
COOK TIME: 30 min
YIELD: 10 Servings 
 
INGREDIENTS:
4 tbsps. Crisco® Pure Vegetable Oil divided
1 lb. andouille or smoked sausage sliced
1 large onion chopped  
1 large bell pepper chopped
1 cup (4 oz.) shredded Cheddar cheese 
1 cup Martha White® Self-Rising White Corn Meal Mix
3/4 cup buttermilk
2 large eggs beaten
1 (8.5 oz.) can cream-style corn
Crisco® Original No-Stick Cooking Spray 
 
4 tablespoons Crisco® Pure Vegetable Oil, divided
1 pound andouille or smoked sausage, sliced
1 large onion, chopped
1 large bell pepper, chopped
1 cup Martha White® Self-Rising White Corn Meal Mix
 
3/4 cup buttermilk
2 large eggs, beaten
1 (8.5 oz.) can cream-style corn
1 cup (4 oz.) shredded Cheddar cheese
Crisco® Original No-Stick Cooking Spray
 
PREPARATION DIRECTIONS:
1. HEAT oven to 400°F. Heat 1 tablespoon oil in 10-inch cast iron or ovenproof skillet over medium-high heat until hot. Add sausage, onion and bell pepper; cook until sausage is browned and vegetables are tender, stirring occasionally.
 
2. COMBINE corn meal mix, buttermilk, eggs and remaining 3 tablespoons oil in large bowl; blend well. Add corn, cheese and cooked sausage mixture.
 
3. WIPE skillet clean with paper towel; spray with no-stick cooking spray. Pour batter into skillet.
 
4. BAKE 25 to 35 minutes or until golden brown and set.
 
Me I would add some jalapenos to it.


CHEESE BREAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1-1/2 c. Bisquick
1 c. sharp grated cheese

Instructions

Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted butter, poppy seed and more cheese on top. Bake at 400 degrees for 20 to 25 minutes; do not overbake.


SWEET POTATO PIE

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

3 cup. cooked mashed sweet potatoes (if canned, drain well)
1/2 cup margarine
2 cup sugar
1 tbs. vanilla extract
1/4 tsp. Salt
Cooked pie shell

Combine all ingredients together. Whip until smooth. Pour into cooked pie shell. Cover top with chopped pecans or walnuts. Good served warm or cold.


COUNTRY RIBS - CROCKPOT

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

Mouthwatering classic!! ~by Derf

6 1/4 hours; 10 min prep
Serves 4

1 large onion, peeled, sliced, separated into rings
3-4 lbs country-style pork ribs
1 cup vegetable cocktail
1 cup tomato juice
2 tablespoons molasses
1 teaspoon Worcestershire sauce
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper

Place onion rings in bottom of a 3 1/2 quart crock pot, place ribs on top of onions.

Make sure ribs are trimmed of all excess fat.

In a small bowl, whisk together the remaining ingredients, reserve 1 cup for sauce, cover this reserved portion and refrigerate.

Pour remaining tomato mixture over ribs, cover pot.

Cook at high setting for 5 to 6 hours, drain ribs, discarding cooking liquid.

In a small saucepan, simmer reserved sauce for 10 minutes, serve over cooked ribs on heated plates.

Source: Recipezaar


PERSIMMON PUDDING

~Shared by Pat, Merritt Island, FL

This is for all the folks into persimmons, especially those at NSB. This recipe comes from the Ursuline Academy Parents Club, Ursuline Academy of New Orleans, LA.

Serves 6-8

INGREDIENTS:
1 1/2 C persimmon pulp
1 C sugar
2 eggs
1/2 C sour milk
1/2 tsp soda
1 C flour
1/4 C melted butter
pecans or other nutmeats

DIRECTIONS:
Combine and pour into a greased baking pan. Bake at 350F degrees for 30 minutes.  Remove and add the following sauce by making small dents in the pudding to let the sauce soak in.

SAUCE
1/2 C sugar
1/2 C water
1 Tbs melted butter

Bake another 1/2 hour at 350.  May be served warm or cool topped with whipped cream.


CORN-WHEAT TORTILLAS

~Shared by Treva, NC

1/2 cup cornmeal -- (yellow or blue)
1 tablespoon sesame oil -- or corn, or other vegetable oil
1/2 cup spring water
1/4 teaspoon sea salt
1/2 cup whole wheat bread flour

In a small bowl, thoroughly mix the cornmeal and oil. Heat the water to boiling; add the salt and pour over the cornmeal. Wait a few minutes, until the cornmeal has absorbed the water and has cooled to lukewarm.

Stir in the flour to form a dough. Turn the dough out onto a lightly floured board. Wash the bowl and lightly grease it. Thoroughly knead the dough, lightly sprinkling flour under it only as necessary to keep it from sticking. When it is smooth and resilient, form a ball and place it in the bowl. Cover with a damp towel and plate, and set it aside for at least 30 minutes, but preferably for several hours or overnight.

Divide the dough into six equal pieces, form balls, and cover them. On a lightly floured surface, roll each ball into a 10-inch circle. Stack the tortillas between waxed paper and cover.

Cook tortillas on a hot griddle for about 20 seconds on each side, until lightly browned but still soft and pliable. Wrap them in a towel and serve warm.

6 (10-inch) tortillas

Preparation Time: About an hour, plus a minimum of 30 minutes to rest the dough

These combination tortillas have a subtle corn flavor and the flexibility and larger size of wheat tortillas. This dough, too, can be made ahead of time.


CUPCAKE BROWNIES

~Shared by Jim D., WA

Same great taste that everyone loves, but these no-mess brownies pack well.
 
Ingredients:
 
3/4 cup butter
4 squares (1 oz. Each) semisweet chocolate
4 eggs
1-3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1-1/2 cups chopped pecans or walnuts
 
In small saucepan over low heat, melt butter and chocolate; cool for 10 minutes. In a mixing bowl, beat eggs and sugar. Add vanilla and chocolate mixture; stir in flour and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 deg. For 18-20 minutes, or until brownies test done with a toothpick. Cool on wire racks.

Makes about 1-1/2 dozen.



POT STICKER PAD THAI

~Shared by Ann S., Mims, FL

Serves 4
Hands-on Time: 15m
Total Time: 15m

Ingredients

1  16-ounce bag frozen pot stickers
1 tablespoon olive oil
1  carrot, thinly sliced on the diagonal
1  small head Napa cabbage, thinly sliced
2 tablespoons soy sauce
1/4 cup salted peanuts

Directions

1. Cook the pot stickers according to the package directions; drain.

2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the carrot and cabbage and toss to coat. Add the soy sauce and cook for 2 to 3 minutes.

3. Transfer the vegetables to individual plates, top with the pot stickers, and sprinkle with the peanuts.
 
Tip
If pressed for time, use packages of presliced vegetables found at most supermarkets.
 
Nutritional Information
Calcium 39mg; Calories 282; Calories From Fat 52%; Carbohydrate 19g; Cholesterol 17mg; Fat 16g; Fiber 2g; Iron 2mg; Protein 14mg; Sat Fat 4g; Sodium 955mg

Source: RealSimple


SPAM SPAGHETTI CARBONARA

~Shared by Linda H., Rosharon, TX

1 1/2 lbs spaghetti
4 eggs, slightly beaten
3 tbsp butter
3 tbsp olive oil
12-oz can SPAM, cubed 1/4"
1/2 cups grated Parmesan cheese
1/2 cup chopped onion
1/4 cup chopped fresh parsley
ground pepper

Cook spaghetti according to package directions. Meanwhile, in skillet cook SPAM and onion in oil and butter over medium heat until lightly browned. Set aside. When spaghetti is cooked, drain; return to pot. Add eggs; toss to combine. Add SPAM mixture, cheese and parsley; toss to combine. Season to taste with pepper. Serve immediately.

Yield: 6 servings.  

Source: www.pitt.edu/~blair1/spam-recipes.html


TAPENADE

~Shared by Johnny, LA

Makes about 2 cups

2 cup brine-cured black olives, pitted
¼ cup olive oil
2 tablespoons capers, drained
1 tablespoon chopped shallots
1 tablespoon fresh lemon juice
2 anchovy fillets, rinsed, chopped
1 medium-size garlic clove, crushed
2 teaspoons chopped fresh parsley

Salt and freshly ground black pepper to taste

Combine all ingredients in a food processor and pulse several times to blend.


CAMPBELL'S SMOTHERED PORK CHOPS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Broth
1/8 teaspoon ground black pepper
vegetable cooking spray
6 bone-in pork chops, 1/2-inch thick
1 medium onion, sliced
 
Mix cornstarch, broth and black pepper until smooth. Set aside.

Spray skillet with cooking spray and heat over medium-high heat 1 min. Cook chops 10 min. or until browned. Set chops aside. Remove skillet from heat.

Spray skillet with cooking spray. Add onion. Cook over medium heat until crisp-tender.

Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chops to skillet. Cover and cook over low heat 5 min. or until chops are done.


PEACH COBBLER

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

1 1/2 cup self-rising flour
1/2 cup Crisco
1/3 to 1/2 cup. milk
1 tsp. Cinnamon
1 stick oleo
2 (16 oz.) cans sliced peaches, sliced thinner
1 1/2 cup sugar
2 cup liquid (juice and water)

Cut Crisco into flour, add milk, roll into a rectangle approximately 20-inches wide. Drain juice from peaches, if juice isn't 2 cups, add water to make 2 cups. Pour into saucepan, add sugar, heat until sugar is dissolved. (Sugar Syrup) Slice peaches thin and spread over dough, sprinkle with cinnamon. Melt oleo in 9 x 13 inch pan at 350 degrees. Roll peaches and dough into jelly roll. Slice into 1-inch sections about 20 slices (pinwheels). Place pinwheels into oleo, pour sugar-syrup over pinwheels carefully. Bake at 350 degrees for approximately 55 minutes.


RASPBERRY-LEMONADE PIE

~Shared by Barb C., Chula Vista, CA

1/3 C. sweetened raspberry lemonade drink mix
1/2 C. water
2 C. vanilla ice cream softened
1 (8 oz) carton frozen whipped topping thawed
1 chocolate crumb crust
chocolate syrup, optional

In a large bowl combine drink mix and water. Add ice cream; beat on low speed for 2 minutes or until blended.  Fold in whipped topping. Spoon into crust.

Freeze for 4 hours or until firm.  Remove from the freezer 10 minutes before serving.  Serve with chocolate syrup if desired.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com



HOISIN-MARINATED TRI-TIP ROAST

~Shared by Vicki, Sarasota, FL

By Kate Ramos

This simple, subtly sweet marinade with hoisin and ginger spices up tri-tip, a relatively inexpensive cut of beef, to create a quick yet substantial meal.

INGREDIENTS

1/4 cup hoisin sauce
2 teaspoons minced ginger
3 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
Heaping 1/4 teaspoon freshly ground black pepper
1 (2-pound) tri-tip roast
1 tablespoon olive oil

INSTRUCTIONS

1. Stir together hoisin, ginger, garlic, vinegar, soy sauce, and pepper until well blended. Rub marinade all over roast, coating it well. Place in a glass baking dish, cover, and allow to marinate in the refrigerator at least 8 hours, but preferably overnight.

2. Remove tri-tip from the refrigerator and let it sit at room temperature for 30 minutes. Heat oven to 375°F. Blot roast dry with paper towels to remove some of the excess marinade.

3. Heat olive oil in a large frying pan over medium-high heat. Sear roast for about 2 minutes per side or until nicely browned. Transfer roast to a small roasting pan or baking dish and place in the oven. Cook until roast reaches an internal temperature of 125°F for medium rare, about 20 to 22 minutes.

4. Remove roast from the oven and cover loosely with foil. Let rest for 15 minutes before carving. Slice tri-tip across the grain and serve.

Beverage pairing: Torbreck Woodcutters Shiraz, Australia. The hoisin, ginger, and soy give the beef a sweetness and spiciness that is best matched by a wine that also has both. Australian Shiraz is such a wine, and this one has a plump core of sweet blueberry fruit that is appropriately undercut with pepper and spice.

Makes: 4 servings

Source: Chow



BROCCOLI, POTATO AND BACON QUICHE

~Shared by Treva, NC

1  bag (19 oz) Green Giant® frozen roasted potatoes with broccoli & cheese sauce
1  Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4  Eggland's Best eggs
2/3   cup whipping cream
7  slices bacon, cooked, crumbled (about 1/3 cup)
1  cup finely shredded Parmesan cheese (4 oz)
1  cup finely shredded Cheddar cheese (4 oz)
1/2  teaspoon dried basil leaves
1/2  teaspoon pepper
1/4  teaspoon parsley flakes
1/8  teaspoon salt, if desired
1  teaspoon finely chopped fresh chives
 
Heat oven to 350°F. Cook frozen potatoes with broccoli and cheese sauce in microwave as directed on bag.

Meanwhile, place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In large bowl, beat eggs and whipping cream with wire whisk until well blended. Stir in cooked potato mixture and remaining ingredients except chives. Pour filling into crust-lined plate; spread evenly. Sprinkle chives over filling.

Bake 30 to 40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.


PUMPKIN CHEESECAKE BARS

~Shared by Jim D., WA

Reminiscent of pumpkin pie, these bars are packed full of flavor.
 
Ingredients:
 
1 cup flour
1/8 cup loosely packed light brown sugar
1/2 stick butter, softened
1/2 cup pecans or walnuts, finely chopped
1 (8 oz.) package low fat cream cheese
3/4 cup sugar
1/2 cup solid-pack canned pumpkin
2 eggs, lightly beaten
1 teaspoon vanilla
1-1/2 teaspoons cinnamon
1 teaspoon ground allspice
 
Combine flour and brown sugar in a bowl. Cut in butter to make a crumb mixture. Stir in nuts. Set aside 1/4 cup of this mixture and press remaining mixture into the bottom of an ungreased 8-inch square pan. Bake for 15 minutes in preheated 350 deg. Oven; cool slightly. Maintain oven temperature. Combine cream cheese and remaining ingredients in a bowl; blend until smooth. Pour over baked crust. Sprinkle with reserved nut mixture. Bake for 30-35 minutes. Cool, and then cut into bars.



APPLE CRISP PIE

~Shared by Ann S., Mims, FL

This apple pie is made with fresh apples and a crunchy oat and pecan streusel topping. An apple crisp in a pie shell.

Ingredients:

5 to 6 cups thinly sliced apples, a combination of varieties
juice of 1 lemon
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/4 cup melted butter
3 tablespoons flour
2 teaspoons ground cinnamon
1/8 teaspoon nutmeg
1 deep-dish pie shell, unbaked, 9-inch

Topping:
1/2 cup all purpose flour
1/2 cup granulated sugar
6 tablespoons butter, cut into small pieces
1/4 cup rolled oats
1/4 cup chopped pecans

Preparation:

Toss sliced apples with lemon juice to coat well. Add 1/2 cup sugar and the brown sugar, 1/4 cup melted butter, flour, and spices, stir until mixture is well blended. Prepare pie shell.

In a food processor, combine topping ingredients; pulse until mixture is crumbly. You can also use a pastry blender or forks to cut this mixture together.

Pour apple mixture into the prepared pie shell. Sprinkle topping mix evenly over top of apples.

Place in preheated 375° oven. Bake for about 45 to 60 minutes, until apples are tender and topping is browned. Check after about 30 to 35 minutes to make sure the crust isn't getting too brown. Use a pie shield or ring of foil to protect the crust edge if necessary.

Source: SouthernFood.About.com


GREEK-STYLE ROASTED VEGETABLES

~Shared by Linda H., Rosharon, TX

1 lb. small red potatoes, quartered
2 small eggplants, cut into 1/2-inch half-moons
1 medium sweet onion, sliced
1 medium green bell pepper, sliced
3 Tbsp. olive oil
1 tsp. garlic salt
1/2 tsp. black pepper
1 lemon
1 can (15-ounce) chickpeas, drained and rinsed
1 Tbsp. fresh chopped oregano
1 Tbsp. chopped mint
2 ounces reduced-fat feta crumbles

Heat oven to 425 F.

In a large roasting pan, toss together the potatoes, eggplants, onion, green bell pepper, 2 Tbsp. of the olive oil, the garlic salt and pepper.

Peel off the lemon zest with a peeler and add to mixture. Reserve lemon.

Roast vegetables for 30 minutes, stirring twice.

Add chickpeas and roast an additional 15 minutes.  Remove from oven.

Stir in juice from lemon, oregano and mint.

Top with feta crumbles and drizzle with remaining Tbsp. olive oil.

Source: www.grouprecipes.com


CRAWFISH BREAKFAST ENCHILADAS

~Shared by Johnny, LA

Makes 6 to 8 servings

2 tablespoons unsalted butter
5 sprigs fresh thyme, de-stemmed, chopped
1 bunch scallions, green and white parts, finely chopped
1 clove garlic, minced
1 medium yellow pepper, finely diced
1 medium orange or green pepper, seeded, finely diced
4 tablespoons tomato paste
1 pound Louisiana crawfish tails (If using a bag, add a little water to the empty bag, seal, shake, save.)
1 teaspoon Crystal Hot Sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups, divided use, shredded Monterey Jack cheese or Colby cheese
10 (6-inch) flour tortillas
12 eggs, whisked
¼ cup half and half
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Softened butter

Heat oven to 350 degrees.

Melt butter in a large saute pan over medium heat. Add the thyme and cook until the thyme is fragrant. Add scallions, garlic and peppers and saute 3 to 5 minutes. Add tomato paste and spread the paste mixture out all over the surface of the pan. Cook for another 5 to 7 minutes. Add the crawfish tails, any liquid from the crawfish bag, hot sauce, salt and pepper. Cook mixture for another 4 minutes. Remove from heat and cool completely.

To the cooled crawfish mixture, add 1 cup of the shredded cheese.

Add the half and half to the cracked eggs and season with remaining salt and black pepper. Butter a 13- by 9-inch baking pan and pour enough of the egg mixture into the bottom to cover, then set aside.

Lay out 10 flour tortillas and evenly divide the crawfish mixture among all tortillas.

Roll each tortilla tightly and place, seam side down, into the baking dish. Fill the pan with all the tortillas, cover with the remaining whisked eggs and sprinkle the top evenly with the remaining shredded cheese. Place in the middle rack of the oven and bake for 20 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean.

Remove from oven. Let rest for 5 minutes before serving.


MORNING GLORY MUFFINS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ
 
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.

In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.

In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.

In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.

Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.


CHICKEN CHEESE PUFF

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1 can (20 oz.) crushed pineapple, in juice
8 eggs, slightly beaten
3 cups shredded Monterey Jack cheese
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 can (4 oz.) chopped green chilies
2 cups diced cooked chicken
2 tablespoon butter
1/3 grated Parmesan cheese
 
Drain pineapple; blend with next 4 ingredients.  Melt butter in 3 quart shallow baking dish.  Pour mixture into dish.  Sprinkle with Parmesan cheese.  Bake in 350º  oven for 40-45 minutes.

Makes 6 to 8 servings.


SPINACH RICE WITH CHEDDAR AND PIMIENTO

~Shared by Luanne, FL

 I found this to be a satisfying dish and pretty simple to make.

1 1/2 tbs butter
1/1/2 cups cooked rice (use brown)
2 chopped green onions
1/4 cup sliced almonds
1 can cream of chicken soup
Salt as desired
Also pepper
1 (10 oz.) package chopped spinach, thawed and drained
1 cup shredded Cheddar cheese
1 or 2 tbs drained chopped pimiento (opt)

Melt butter. Stir fry Rice, onions,and almonds until onions are tender, stir often , about 4 minutes.

Add soup, salt and pepper. Bring to boil, reduce heat and cover. Simmer 15 minutes.

Add spinach, simmer, covered 10 min.

Remove from heat, add cheese and pimientos.

Serves 4 or 5 ??


SWEET POTATO FRITTERS

~Shared by Larry Holmes, Toronto, Canada

vegetable oil
6 medium sweet potatoes, peeled
1 1/2  cups self-rising flour
1/2  cup yellow cornmeal
1 1.2 cups water
3 tablespoons minced green onions (including tops)
salt
1/2 teaspoon ground mace
1/8 teaspoon ground red pepper
red peppers, optional

In large deep skillet, heat 1 inch oil to 350 degrees on a deep-fat thermometer. Diagonally slice potatoes 1/4 inch thick.  In medium-sized bowl mix together flour, cornmeal, water, green onions, 2 teaspoons salt, mace and pepper until smooth.  Dip potato slices into batter, allowing excess to fall off.  Fry potato slices without overcrowding in oil for 3 minutes on each side or until golden brown.  Drain on paper towels;  sprinkle with additional salt if desired.  Serve immediately.  Garnish with whole or sliced red peppers.

Serves about 8


LEMON BREAD

~Shared by Leasa, IA
 
1 pkg lemon cake mix
1 small pkg lemon instant pudding
4 eggs, slightly beaten
1 C water
1/2 C veggie oil
1/4 C poppy seeds
 
Mix all ingredients together and beat at medium speed for 4 minutes.  Pour into 2 greased loaf pans.  Bake at 350° for 45 minutes.  Turn out of pans immediately.

Source: Courtesy of Joyce Nelson, the St. Paul Lutheran Church cookbook, 1981


ORIENTAL BOK CHOY SALAD

~Shared by Treva, NC

1/2 c. butter
2 tbsp. white sugar
1 bottle of sesame seeds (1 oz.)
2 pkgs. Ramen noodles (broken up), do not use flavor packet
1 sm. pkg. slivered almonds
2 lbs. bok choy lettuce (chopped coarsely)
5 to 6 green onions, tops and all chopped

In large skillet melt butter over medium heat. Add sesame seed, noodles, almonds and sugar. Stir all the time until lightly browned. Set aside to cool to room temperature. Toss bok choy and onions together, mix and chill until ready to serve. Just before serving, break up the crunchy mixture, add to bok choy, pour dressing over, mix and serve.

DRESSING:
3/4 c. vegetable oil
1/4 c. red wine vinegar
1/2 c. white sugar
2 tbsp. soy sauce

Mix well and chill until ready to use.


CHOCOLATE PECAN BARS

~Shared by Jim D., WA

To my mind, this is the ultimate cookie�almost like a piece of pecan pie, with the addition of chunks of dark chocolate.
 
Ingredients:
 
Crust:
1-1/2 cups flour
1/2 cup soft butter
1/4 cup packed light brown sugar
 
Filling:
3 large eggs
3/4 cup light corn syrup
3/4 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla
1 package (11.5 oz.) semisweet chocolate chunks (or 1-3/4 cups coarsely chopped dark    semisweet or bittersweet chocolate bars)
1-1/2 cups coarsely chopped pecans
 
Preheat oven to 350 deg. Lightly grease 13x9-inch baking pan. For crust: Combine flour, butter and brown sugar in small bowl until crumbly, using knives or a pastry blender. Press into prepared baking pan and bake for 12-15 minutes until lightly browned. Set on wire rack to cool. For filling: Beat eggs, corn syrup, sugar, butter and vanilla in medium bowl with wire whisk. Stir in chocolate chunks and nuts. Pour evenly over baked crust. Bake for 25-30 minutes or until set. Cool in pan on wire rack. Cut into small squares for serving, about 3 dozen bars.



PUMPKIN PIE BITES

~Shared by Ann S., Mims, FL
 
The topping, which contributes about 10 calories per bar, is optional, though I think the crystallized ginger adds a lot of zing to these tasty bites. They improve with age, so consider making them a day ahead of serving.

Crust
1 1/2 cups quick or rolled oats* (divided)
1 cup sorghum (or other whole grain) flour
1/2 teaspoon baking powder
1/2 cup brown sugar firmly packed
1/2 teaspoon cinnamon
1/2 cup apple sauce or apple butter
2 tablespoons water

Filling
15 ounces pumpkin (canned or cooked and water pressed out)
12 ounces extra-firm silken tofu (lite preferred)
1/2 cup turbinado sugar (or regular sugar)
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated)
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
2 tablespoons agave nectar (or other liquid sweetener)
1 teaspoon salt

Topping
1/4 cup quick or rolled oats*
2 tablespoons brown sugar
1/4 cup walnuts, roughly chopped
2 tablespoons crystallized ginger

Preheat oven to 375 F. Line the bottom of a 9x13-inch nonstick baking pan with parchment paper.
 
Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder. Mix the oat flour with the other dry ingredients of the crust in a medium mixing bowl. Add the apple sauce and water and stir until well-moistened. If necessary, add additional water a teaspoon at a time until all flour is moist. Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.
 
Filling: Place all the filling ingredients into a blender or food processor. Process until all ingredients are thoroughly combined. Pour filling on top of crust and smooth with a spatula.
 
Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling. Bake for 40-45 minutes, until pumpkin is set in the middle. Remove from oven and run a non-metal knife or spatula around the edges. Cool for at least 15 minutes before cutting into 48 squares.

Servings: 48
Yield: 48 squares

Nutrition Facts
Nutrition (per serving): 68 calories, 8 calories from fat, less than 1g total fat, 0mg cholesterol, 62mg sodium, 56mg potassium, 13.5g carbohydrates, 1.3g fiber, 5.8g sugar, 2g protein, 1.2 points.
 
*Gluten-free results depend on using certified gluten-free oats and other ingredients.

Source: Susan Voisin, FatFree Vegan Kitchen


TOMATO RISOTTO IN MINUTES

~Shared by Linda H., Rosharon, TX

Servings: 6

"Save time with this tomato risotto made in the microwave. The richness and creaminess are still present without hours of stirring."

4 tablespoons butter
1 clove garlic, minced
1 onion, chopped
2 (14.5 ounce) cans Red Gold® Diced
Tomatoes With Basil, Garlic & Oregano Or Redpack® Diced Tomatoes With Basil, Garlic & Oregano
1 1/2 cups uncooked Arborio or other short-grain white rice
1 (15 ounce) can Red Gold® Tomato
Sauce Or Redpack® Tomato Sauce
1/2 cup grated Parmesan cheese

In a 4 quart, microwave-safe dish, combine butter, garlic and onion. Microwave on HIGH for 3 minutes. Place RED GOLD® or REDPACK® DICED TOMATOES with BASIL, GARLIC & OREGANO in the dish. Microwave until hot but not boiling, 2 minutes.

Stir in the rice; cover and microwave on HIGH for 6 minutes. Stir in RED GOLD® or REDPACK® TOMATO SAUCE and microwave on HIGH for an additional 10 to 12 minutes or until liquid is gone. Stir in cheese and serve.

Source: Allrecipes.com


SMOKED TOMATO RELISH

~Shared by Johnny, LA

This multipurpose relish derives its uniqueness by smoking the ingredients before preparing. 

Makes 6 to 8 servings

1 (28-ounce) can San Marzano whole tomatoes, liquid drained and reserved
1 sweet onion, peeled, cut in half through core
2 cloves garlic, peeled
4 tablespoons extra virgin olive oil, divided use
3 sprigs fresh thyme
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Prepare your stove-top smoker with 2 tablespoons of smoking chips on the very bottom. Place the whole tomatoes, onion (cut sides down), and garlic on the rack inside the smoker. Smoke vegetables on high heat for 5 to 7 minutes. Let cool with the lid closed for 10 minutes.

Once the smoked vegetables are cool, rough chop tomatoes, julienne the onion and mince the garlic.

Place a nonreactive saucepot over medium-high heat. Add 2 tablespoons of olive oil then add sliced onion and thyme sprigs. Saute onions until translucent. Add garlic and chopped tomato, reserved tomato liquid, and salt and pepper. Reduce heat to medium and cook until the liquid has reduced by half, about 15 minutes. Stir the mixture every so often to make sure nothing is sticking to the bottom of the saucepot.

To finish, remove thyme stems; adjust seasoning if needed. Add 2 tablespoons of olive oil. Serve at room temperature.


EASY BEEFY CRESCENT SQUARES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 pound ground beef
1/2 cup chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
2 1/2 oz jar sliced mushrooms
1/2 cup sour cream
8 oz can crescent dinner rolls
shredded cheese (your preference)

Brown beef and onion, drain and add salt and pepper. Stir in mushrooms and sour cream. Separate dough into 2 large rectangles. Place rectangles in ungreased 9 X 13 pan. Press over bottom and 1/2 inch up the sides to form crust. Top with cheese. Bake at 375 for 20 -25 minutes


BUFFALO CHICKEN AND POTATOES

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

Makes 6 servings

1 1/4 lbs boneless skinless chicken breasts, cut into 1 inch strips
1/2 cup buffalo wing sauce
6 cups frozen southern style hash brown potatoes (thawed)
1 cup blue cheese salad dressing
1 cup shredded cheddar cheese
1 (10 ounce) can condensed cream of celery soup
1 cup corn flakes, crushed into crumbs
4 tablespoons butter or margarine, melted
1/4 cup chopped green onion

Heat oven to 350 degrees. Spray 13x9-inch baking dish with cooking spray.

In medium bowl, stir together chicken strips and buffalo wing sauce. Let it soak for several hours.

In large bowl, Stir together potatoes, dressing, cheese and soup. Spoon into baking dish. Place chicken strips evenly over potato mixture.

In small bowl, stir together crumbs and butter. Sprinkle over chicken.

Cover with foil. Bake 30 minutes; uncover and bake 20-25 minutes longer until potatoes are tender and chicken juices run clear. Sprinkle green onions on top. Serve.


DENT-THE-DIET PIE

~Shared by Larry J., Spring Hill, TN

Break your New Year diet resolution for this sweet temptation.

INGREDIENTS:

1 unbaked pie shell (9-inch)
6 Tablespoons white sugar
2 Tablespoons brown sugar
1/2 Tablespoon flour
1/2 cup butter
2 eggs
1/2 teaspoon vanilla
1/2 cup white syrup
1/2 cup chocolate chips
1/2 cup pecans

TO PREPARE:

1.  Mix sugars and flour.  Blend in butter.

2.  In another bowl, mix eggs, vanilla, and syrup; add to sugar mixture.

3.  Add chocolate chips and pecans.

4.  Pour into 9-inch unbaked pie shell and bake at 350 degrees for 45 minutes until almost firm.

YIELD:  1 pie (9-inch)
 
Source: "To Market, To Market Cookbook" by The Junior League of Owensboro, KY


HAM, BROCCOLI AND CHEESE CASSEROLE
 
~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.
 
No-stick cooking spray
2 cups frozen chopped broccoli, thawed and well drained
1-1/2 cups cubed ham
1-1/2 cups shredded Cheddar cheese
1 can (10-3/4 oz.) Cheddar cheese soup
1 cup frozen potatoes O'Brien
2/3 cup milk
1 cup package biscuit mix
1/2 cup milk
1/4 cup egg beaters
 
Preheat oven to 350 degrees.  Spray a 2-quart casserole with no-stick cooking spray.  Set aside.  In a medium bowl, combine broccoli, ham, cheese, soup, potatoes and 2/3 cup milk.  Spread in prepared casserole.  In a medium bowl, combine biscuit mix, 1/2 cup milk and egg product.  Pour over ham mixture in casserole.  Bake, uncovered, for 45 to 50 minutes or until golden brown.  Let stand for 5 minutes.

Serves 6

LIGHT LEMON PIE

~Shared by Treva, NC

1 package (.3 ounces) sugar-free lemon gelatin
1/2 cup boiling water
3/4 cup cold water
Sugar substitute equivalent to 3 tablespoons plus 1 teaspoon sugar
1 cup (8 ounces) 1% cottage cheese
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
1/2 cup 100% strawberry spreadable fruit
8 large strawberries, halved
 
In a large bowl, dissolve gelatin in boiling water. Stir in cold water and sugar substitute. Refrigerate until partially set. In a fine strainer, drain the cottage cheese. Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; stir in gelatin mixture. Fold in whipped topping. Pour into crust. Refrigerate until set. Just before serving, cut into slices; garnish each with 1 tablespoon spreadable fruit and two strawberry halves.

Yield: 8 servings.
 
Nutrition Facts One serving: Calories: 216 Fat: 7 g Saturated Fat: 5 g Cholesterol: 4 mg Sodium: 213 mg Carbohydrate: 31 g Fiber: 0 g Protein: 5 g
Diabetic Exch: 1-1/2 fat, 1 starch, 1 fruit.


CRANBERY BEEF ROAST

~Shared by Maggie, TX

SERVINGS: 6 (5 ounces cooked meat and 3/4 cup sauce) servings
CARB GRAMS PER SERVING: 38

1  3-pound beef brisket
Salt
Ground black pepper
1  Tbsp. cooking oil
2  stalks celery, sliced
1  medium green or red sweet pepper, chopped
1  medium onion, chopped
1/2  cup water
1  clove garlic, minced
1  16-oz. can whole cranberry sauce
1  15- to 16-oz. can marinara sauce or tomato sauce

1. Trim fat from beef brisket. Sprinkle brisket with salt and pepper. In a 4- to 6-quart Dutch oven, cook brisket in hot oil about 10 minutes or until browned, turning once. Remove brisket from Dutch oven. Add celery, sweet pepper, onion, the water, and garlic to Dutch oven. Cook and stir over medium heat about 5 minutes or just until vegetables are tender. Add the cranberry sauce and marinara or tomato sauce; cook until bubbly.

2. Return brisket to the sauce mixture in Dutch oven. Cover and simmer about 3 hours or until brisket is tender. Remove the brisket; cover with foil and let stand while preparing sauce. Boil sauce gently, uncovered, for 5 to 10 minutes or until sauce is slightly thickened. Slice brisket. Serve brisket with sauce.

Makes 6 (5 ounces cooked meat and 3/4 cup sauce) servings.

Nutrition Facts Per Serving:
Servings: 6 (5 ounces cooked meat and 3/4 cup sauce) servings
Calories 413
Total Fat (g) 13
Saturated Fat (g) 4
Cholesterol (mg) 76
Sodium (mg) 549
Carbohydrate (g) 38
Fiber (g) 3
Protein (g) 35
Diabetic Exchanges:
Other Carbohydrates (d.e.) 2
Vegetables (d.e.) 1
Lean Meat (d.e.) 5

Source: Better Homes & Gardens Magazine

FISH VERACRUZ

~Shared by Mary S., Nashville, TN

Yield: 6 servings
Serving size: 4 ounces fish with 2-1/2 tablespoons sauce

INGREDIENTS

Fish:

-  1 pound red snapper fillets, in 6 portions
-  Juice of 1-1/2 lemons
-  Freshly ground black pepper to taste

Sauce:

-  1 tablespoon olive oil
-  1-1/2 medium onions, sliced into thin strips
-  3 large garlic cloves, minced
-  2-1/4 pounds (about 12 medium) tomatoes, chopped
-  3 tablespoons sliced, pitted green olives
-  2 tablespoons drained capers
-  1 can jalapeno pepper, seeded and sliced
-  Freshly ground pepper to taste

DIRECTIONS

Sprinkle fish with lemon juice and pepper. Set aside.

For sauce, heat olive oil in a heavy-bottom saucepan over medium heat, and add onions and garlic. Saute, stirring, until onions are tender. Add tomatoes, olives, capers, and jalapeno, and bring to a simmer, stirring occasionally, for 30 minutes. Add pepper to taste and remove from the heat.

Preheat the oven to 450 degrees F. Cut six double thicknesses of aluminum foil, large enough to accommodate fillets.

Brush fillets with olive oil and place them on the foil squares. Spoon about 2 heaping tablespoons of sauce over each portion. Fold the foil loosely over fish and crimp the edges together tightly. Place on a baking sheet.

Bake for 8 to 10 minutes. Place each foil pouch on a serving dish and have guests open them at the table.

Nutritional Information Per Serving:
Glycemic Index: 33, Glycemic Load: 4, Calories: 210, Protein: 28 g, Carbohydrate: 9 g, Dietary Fiber: 3 g, Fat: 5 g, Cholesterol: 41 mg, Sodium: 380 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1 Fat

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


PASTA PIE WITH BROCCOLI & ITALIAN SAUSAGE

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  12 ounces turkey Italian sausage, casings removed
-  1-1/2 cups chopped fresh mushrooms
-  10-ounce package frozen chopped broccoli or spinach, thawed
-  1 teaspoon crushed garlic
-  2-1/2 cups cooked thin spaghetti (about 5 ounces dry)
-  1-1/4 cups shredded reduced-fat mozzarella or provolone cheese
-  2 cups fat-free egg substitute
-  2 tablespoons grated Parmesan cheese
-  Olive oil cooking spray

DIRECTIONS

Preheat oven to 400 degrees F.

Coat a large nonstick skillet with cooking spray and place over medium heat. Add the sausage and cook for several minutes, stirring to crumble until the sausage is no longer pink.

Add the mushrooms, broccoli or spinach, and garlic. Cover and cook for a few minutes more, until the vegetables are tender. Drain off any excess liquid.

Place the sausage and vegetables in a large bowl and toss in the spaghetti. Next toss in the mozzarella and egg substitute.

Respray the skillet with cooking spray and spread the pasta mixture evenly in the dish. Sprinkle the Parmesan cheese over the top and spray the top lightly with the cooking spray.

Bake uncovered for about 20 minutes, until the center of the pie is set but still moist. Let sit for 5 minutes before cutting into wedges and serving.

Nutritional Information Per Serving (1/6 of recipe): Calories: 305, Carbohydrate: 22 g, Cholesterol: 62 mg, Fat: 10 g, Saturated Fat: 4.5 g, Fiber: 2 g, Protein: 30 g, Sodium: 745 mg, Calcium: 305 mg Diabetic Exchanges: 1-1/4 Starch, 1 Vegetable, 3-1/2 Lean Meat

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


CHICKEN AND ZUCCHINI STEW

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  1 (18 ounces) can tomatoes
-  1 cup low-fat, low-sodium chicken broth
-  1 small green pepper, coarsely chopped
-  2 garlic cloves, minced
-  2 medium zucchini, coarsely chopped
-  Fresh ground pepper and salt to taste
-  2 teaspoon minced fresh basil
-  1-1/2 pound boneless, skinless chicken breasts, cooked and cubed into 2-inch pieces

DIRECTIONS

Drain the liquid from the tomatoes into a saucepan. Chop the tomatoes and set aside. Add the broth, green pepper, and garlic to the tomato liquid. Bring to a boil, reduce heat to medium and cook for 10 minutes.

Add reserved tomatoes, zucchini, pepper, salt, and basil. Simmer until zucchini is tender, about 10 minutes. Reduce heat to low and add the chicken. Cook for 5 minutes.

Nutritional Information Per Serving (3-4 ounces chicken): Calories: 169, Fat: 4 g, Cholesterol: 69 mg, Sodium: 241 mg, Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 27 g
Diabetic Exchanges: 1 Vegetable, 4 Very Lean Meat

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


ASIAN FISH

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  4 halibut fillets (4 ounces each)
-  2 tablespoons light soy sauce
-  1/3 cup dry sherry
-  1 tablespoon brown sugar
-  3/4 teaspoon ground ginger
-  1 package (6 ounces) frozen snow peas, thawed
-  1 can (15 ounces) whole baby corn, drained

DIRECTIONS

Coat a large skillet with nonstick cooking spray and heat over medium-high heat until hot.

Add the fillets to the skillet and cook for 3 to 4 minutes per side, or until the fish flakes easily with a fork. Remove the fillets to a platter and cover to keep warm.

In a small bowl, combine the soy sauce, sherry, sugar, and ginger; add to the hot skillet. Cook over high heat for 2 minutes, or until the mixture begins to thicken, stirring constantly to loosen the particles on the bottom of the skillet.

Add the snow peas and corn, stirring until heated through. Return the fish to the skillet, turning to coat with the sauce. Serve the fish topped with the vegetables and sauce.

Nutritional Information Per Serving (1 fillet): Calories: 204, Fat: 3 g, Cholesterol: 37 mg, Sodium: 279 mg, Carbohydrate: 14 g, Dietary Fiber: 3 g, Sugars: 10 g, Protein: 26 g
Diabetic Exchanges: 1 Carbohydrate, 4 Very Lean Meat

Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg


HAM AND PEPPER FRITTATA

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  1 tablespoon extra virgin olive oil or canola oil
-  1/2 cup diced yellow bell pepper
-  1/2 cup diced green bell pepper
-  1/2 cup diced red bell pepper
-  1 cup diced, lean, reduced-sodium ham
-  2 teaspoons dried parsley
-  1/4 teaspoon coarsely ground black pepper
-  2 cups fat-free egg substitute
-  1 cup shredded, reduced-fat, white Cheddar or Swiss cheese

DIRECTIONS

Coat a large ovenproof skillet with the olive oil and preheat over medium-high heat. Add the peppers, ham, parsley, and black pepper and saute for several minutes, until the vegetables are crisp-tender and the ham is beginning to brown. Spread the mixture evenly over the bottom of the skillet.

Pour the egg substitute over the skillet mixture and reduce the heat to medium-low. Cover and cook without stirring for about 6 minutes, until the eggs are almost set (the edges will be cooked but the top will still be runny).

Remove the lid from the skillet and wrap the handle in aluminum foil (to prevent it from becoming damaged under the broiler). Place the skillet under a preheated broiler and broil for a couple of minutes, until the eggs are set but not dry. Sprinkle the cheese over the top and broil for another minute to melt the cheese. Cut the frittata into 4 wedges and serve hot.

Nutritional Information Per Serving (1/4 of recipe): Calories: 222, Carbohydrate: 7 g, Cholesterol: 32 mg, Fat: 8.3 g, Saturated Fat: 2.9 g, Fiber: 1.1 g, Protein: 28 g, Sodium: 690 mg, Calcium: 299 mg Diabetic Exchanges: 4 Lean Meat, 1 Vegetable, 1/2 Fat

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

SHRIMP STROGANOFF

~Shared by Maggie, TX

1 medium onion, minced
1 clove garlic, minced
1/4 cup minced green pepper
1 cup thinly sliced mushrooms
2 Tbs. minced parsley
1/4 cup melted butter or margarine
1/4 cup flour
1 cup beef bouillon
1 tsp. salt
1/2 tsp. freshly ground pepper
6 drops of hot sauce
2 cups medium shrimp, peeled and deveined
1/2 to 3/4 cup sour cream
Hot cooked noodles

Saute onion, garlic, green pepper, mushrooms, and parsley in butter until tender; blend in flour, and cook 1 minute. Gradually add bouillon; cook over medium heat, stirring constantly, until thickened. Stir in salt, pepper, and hot sauce, mixing well. Add shrimp and simmer 10 minutes, stirring occasionally. Stir in sour cream; cook over low heat, stirring constantly, until thoroughly heated. Serve over hot cooked noodles.

Yield: 2 servings.

Source: Southern Living 1979 Annual Recipes


TUNA SALAD IN TOMATO CUPS

~Shared by Maggie, TX
 
1 can (6 oz.) light water-packed tuna, drained and flaked
5 tbsp mayonnaise
1/4 cup chopped celery
2 tbsp chopped green pepper
1 tbsp finely chopped onion
1/2 tsp lemon juice
1/2 tsp soy sauce
Dash white pepper
lettuce leaves
2 medium tomatoes
1/3 cup chow mein noodles
 
In a small bowl, combine the first eight ingredients.  Chill.  Line two serving plates with lettuce.  Cut the tomatoes; but not all the way through, into six wedges.  Place on the lettuce.  Separate the wedges slightly.  Gently stir the chow mein noodles into the tuna salad.  Spoon into the center of each tomato.

Makes 2 servings
 
Source:  Taste Of Home


CREAM-CHEESY CORN

~Shared by Maggie, TX

Makes: 2 servings
Start to Finish: 25 minutes

Ingredients

2  slices bacon, cut up
3  medium ears of fresh corn or 1 1/2 cups loose-pack frozen corn
3  tablespoons water
2  tablespoons finely chopped onion
Dash pepper
1/2  of a 3-ounce package cream cheese, cubed
1  tablespoon milk (optional)

Directions

1. In a small saucepan cook bacon till crisp. Remove bacon, reserving 1 tablespoon drippings in saucepan. Drain bacon. Set aside.

2. With a sharp knife cut corn from cobs at two-thirds depth of kernels; do not scrape the cob. (You should have about 1-1/2 cups of corn.) Add the fresh or frozen corn, water, onion, and pepper to the saucepan. Bring just to boiling. Reduce heat. Cover and simmer for 5 to 7 minutes or until corn is crisp-tender.

3. Add the cream cheese to the undrained corn mixture in the saucepan. Stir over low heat till melted. If necessary, stir in the milk to make corn mixture of desired consistency. Stir in reserved bacon.

Nutrition Facts
Calories 276
Total Fat (g) 19
Saturated Fat (g) 8
Cholesterol (mg) 42
Sodium (mg) 252
Carbohydrate (g) 23
Protein (g) 7

Source: Better Homes & Gardens magazine

CHOCOLATE CHIP OVERLOAD COOKIES

Adapted from My Tasty Treasures and featured in one of my favorite food blogs.

2-1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1 cup packed golden brown sugar
1/2 cup granulated sugar
2 large eggs, cold
1 Tablespoon vanilla extract
36 ounces semisweet chocolate chips

Preheat oven to 350 degrees.  Line 2 sheet pans with parchment and set aside.

In a medium bowl, combine flour, baking soda, and salt.  Set aside.

Cream butter and two sugars until mixed bu not fluffy.  Add the eggs, one at a time and mix well.  Add vanilla and stir to combine.

Add the dry ingredients and stir until almost absorbed, then add chocolate chips and mix until fully incorporated.

Scoop dough into one inch balls onto prepared sheets.

Bake 15 to 20 minutes, until edges are golden brown.  Let the cookie finish baking on the sheets out of the oven for another 5 minutes.  Remove to a wire rack to cool completely.

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


“CREAMED” SPINACH

WW Recipe
1.5 Points Per Serving

Pureed cottage cheese, milk and Parmesan cheese double for the traditional cream sauce served on spinach; it's a delicious trade-off with only 1 gram of fat per serving.

2/3 cup low-fat (1%) cottage cheese
1/4 cup low-fat (1%) milk
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
20 ounces spinach leaves, steamed until tender and chopped

In food processor or blender, combine cottage cheese, milk, Parmesan cheese, garlic, salt and pepper; puree until smooth. Add one-fourth of the spinach; puree until smooth. In large skillet, combine the remaining spinach and cottage cheese mixture. Cook over medium heat, stirring occasionally, 5 minutes, until heated through.

Makes 4 servings

EACH SERVING PROVIDES:
5 Vegetables, 15 Optional Calories
71 Calories, 10 g Protein, 1 g Fat, 7 g Carbohydrate, 432 mg Sodium, 3mg Cholesterol, 4 g Dietary Fiber


APRICOT-MUSTARD GLAZED PORK TENDERLOIN

1 pork tenderloin, about a pound
3 tablespoons apricot preserves
5 tablespoons honey mustard

Season tenderloin with salt and pepper; in small bowl stir together the preserves and mustard.

Grill pork over a medium-hot fire, brushing with mustard mixture frequently, turning once or twice, until just done, about 15 minutes.

Makes 4 servings.


PEACHES `N CREAM NO-BAKE CHEESECAKE

2 cups graham crumbs
6 Tbsp margarine, melted
4 pkg (250g each) Cream Cheese, softened
3/4 cup sugar
1 pkg peach Jello powder
1 can (14 oz) sliced peaches in juice, drained, chopped
3 cups thawed Cool Whip Topping

1) Mix graham crumbs and margarine. Press onto bottom of a 13X9 inch pan. Refrigerate while preparing filling.

2) Beat cream cheese and sugar in large bowl with mixer until blended.

3) Add dry jello powder and mix well.

4) Stir in peaches and Cool Whip.

5) Spoon over crust.

6) Cover and refrigerate 4 hours or until firm. Refrigerate leftovers.


SALISBURY STEAK WITH ONION GRAVY

1 egg
1 can (10-1/2 ounces) condensed French onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/4 teaspoon salt
Pinch pepper
1-1/2 pounds ground beef
1/4 cup water
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard
1 tablespoon all-purpose flour
2 tablespoons cold water
6 cups hot cooked egg noodles
Chopped fresh parsley, optional

In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties.

In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil. Return patties to skillet.

Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink. Remove patties. Combine flour and cold water until smooth.

Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired.

Makes 6 servings.


CUCUMBER SALAD WITH DILL

2 to 3 cucumbers, thinly sliced
1 Tbsp finely chopped purple onion
salt
1/3 cup sour cream
1 Tbsp vinegar
pepper
1 & 1/2 Tbsp fresh chopped dill or 1 & 1/2 teaspoons dried dill

1) Arrange cucumber slices in a serving bowl, sprinkling layers with salt. Place a saucer or other weight on cucumbers to weigh down. Cover and let stand for at least 2 hours.

2) Pour off juices which accumulate. Add purple onions and toss.

3) Combine sour cream, vinegar, pepper to taste, and chopped dill; pour over cucumbers.

4) Serve on fresh lettuce leaves.


PRIZE-WINNING NUEVO CHIPOTLE BEEF

1 1/2 lbs. lean beef for stew
1/3 cup water
1/4 cup tomato paste
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 teaspoons ground chipotle chile pepper, or regular chile powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Preheat oven to 325 degrees.

Place beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Serve with rice or mashed potatoes.