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Amish Computer Virus

~Shared by Mary H., Montreal, Canada

My heart sank as I read the spam that began, "By opening
this e-mail, you have activated the Amish computer virus."

Then I realized that not only was my computer in jeopardy,
so was my reputation as it continued, "Since the Amish don't
have computers, this works on the honor system. Please
delete all your files. Thank you."

Why Go To Church?

~Shared by Rusty, Leesburg, FL

A Church goer wrote a letter to the editor of a newspaper and complained that it made no sense to go to church every Sunday. "I've gone for 30 years now," he wrote, "and in that time I have heard something like 3,000 sermons. But for the life of me, I can't remember a single one of them. So, I think I'm wasting my time and the pastors are wasting theirs by giving sermons at all."

This started a real controversy in the "Letters to the Editor" column, much to the delight of the editor. It went on for weeks until someone wrote this clincher:

"I've been married for 30 years now. In that time my wife has cooked some 32,000 meals. But, for the life of me, I cannot recall the entire menu for a single one of those meals. But I do know this.. They all nourished me and gave me the strength I needed to do my work. If my wife had not given me these meals, I would be physically dead today. Likewise, if I had not gone to church for nourishment, I would be spiritually dead today!" When you are DOWN to nothing.... God is UP to something! Faith sees the invisible, believes the incredible and receives the impossible! Thank God for our physical AND our spiritual nourishment!

"When Satan is knocking at your door, simply say, "Jesus, could you get that for me?

GOD BLESS AMERICA !

Making Quiche More Interesting

~Shared by Marilyn, OH

Tired of making the same old quiche?

Give it a new zip by adding chopped almonds, ground pecans or grated cheese to the crust.


How to Make Homemade Applesauce

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

You think making and canning your own applesauce is difficult or expensive?  Not at all!  Here's how to do it, complete instructions in easy steps and completely illustrated. The applesauce will taste MUCH better than anything you've ever had from a store, and by selecting the right apples, it will be so naturally-sweet that you won't need to add any sugar at all. Prepared this way, the jars have a shelf life of 18 months to 2 years, and require no special attention.

Here is a downloadable step-by-step tutorial. It is in PDF format:

http://www.pickyourown.org/pdfs/How_to_Make_Homemade_Applesauce.pdf

A Ritual of Spring

~Shared by Jim D., WA

Has it become suddenly apparent that your house resembles a college dorm room?

Here are a few of the tell-tell signs.

1. Your front door has more fingerprints than the FBI.

2. The dust mites are having an anniversary party under your bed.

3. You are wearing clothes from the floor of the closet - inside out

4. Your family is eating off paper plates so you don't have to open the cabinets.

5. You need a gas mask when you open the refrigerator.

6. The kids can't find their toys -- in fact they can't find the toy box.

7. The garbage disposal is coughing.

8. You can't find the cordless phone unless it rings.

9. You can't turn on the ceiling fan without creating a dust storm.

10. Your chore for the day is to find the vacuum cleaner bags -- and the vacuum cleaner.

11. The remote control has been lost in a sofa crack since the end of football season.

12. The kitty litter is a concrete block.

13. The cat has been missing for three days.

14. There is something solid and black in the bottom of the coffeepot.

15. You can't decide whether to clean the windows or just buy mini blinds.

16. The dog has offered to loan you his doghouse.

17. The mail hasn't been opened since last tax season.

18. The piles of magazines may fall over and bury you.

19. You are afraid to turn on the oven because bugs may be raising a family in there.

20. You wonder if a hose down would ruin the carpets.

21. There is something sprouting in the dishwasher.

22. The washing machine reminds you of a concrete mixer.

23. You introduce your kids as the three little pigs.

24. You can't go outside because fresh air makes you dizzy.

25. It seems easier to move than to clean the house.


Fish Story

~Shared by Pammie, Swanton, OH

Finally got around to going fishing this morning but after a while I ran out of worms. Then I saw a cottonmouth snake with a frog in his mouth, and frogs are good bass bait. Knowing the snake couldn't bite me with the frog in his mouth, I grabbed him right behind the head, took the frog and put it in my bait bucket. Now the dilemma was how to release the snake without getting bit. I grabbed my bottle of Jack Daniels and poured a little whiskey in its mouth. His eyes rolled back and he went limp. I released him into the lake without incident and carried on my fishing with the frog.

A little later, I felt a nudge on my foot. There was that same damn snake with two frogs in his mouth.


Anger Management

~Shared by Jim D., WA

A husband asks his wife, 'You never argue when I get mad at you. How do you always control your anger?'

'I clean the toilet,' she replies.

'How does that help?' he asks.

'I use your toothbrush.'


Striking Evidence!

~Shared by Mary H., Montreal, Canada

Evidence has been found that William Tell and his family were avid bowlers. Unfortunately, all the Swiss league records were destroyed in a fire, and so we'll never know for whom the Tells bowled.

DOUBLE CHEESE DILL ROLLS WITH DIJON MUSTARD GLAZE

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

Makes 18 rolls  preheat 375

1 1/4c water  
1 tsp salt  
1 tbsp sugar  
3 1/4 c flour  
1/3 c buttermilk powder  
3/4 c old cheddar  
2 tbsp parmesan
1/2 tsp dill seeds
1 tsp yeast

Measure ingred into baking pan, select dough cycle. Remove dough to a lightly floured surface, cover with lg bowl, let rest 10-15 mins. Choose shaping & finish.

Fan Tans- Divide dough into 3 portions. Roll out each into a 9 inch square. Brush with 1 tbsp melted butter. With sharp knife, cut each square into 6 strips. Make 3 stacks of 6 strips each. Cut each stack into 6- 11/2 inch pcs. Place fan tans cut side up, into 18 lightly greased muffin tins. Cover, let rise 30-45 mins. Finish as desired. Bake at 375 for 15-20 mins.

Dijon- Mustard Glaze- Combine 1 egg & 1 tbsp dijon. Lightly brush over the risen rolls just before baking.

Tip- Try the glaze used here on any cheese bread, or hearth bread or rolls.



BREAD BOWL FONDUE

~Shared by Barb, Chula Vista, CA

It's not the traditional cheese fondue you are accustomed to, but it's every bit as good. We've even found a great-tasting way to ham it up. One bite and there's no denying that this medley will melt in your mouth.
 
Ingredients:
1 (1 lb.) loaf round bread
8 oz. cheddar cheese, cubed
2 cups sour cream
1 (8 oz.) pkg. cream cheese, softened
1 cup diced fully cooked ham
1/2 cup chopped green onions
1 (4 oz.) can chopped green chilies
1 tsp. Worcestershire sauce
2 tbsp. vegetable oil
1 tbsp. butter, melted
Assorted fresh vegetables
 
Methods/steps:
Cut the top fourth off the loaf of bread; set top aside.

Carefully hollow out bottom, leaving a 1/2-in. shell.

Cube removed bread; set aside.

In a bowl, combine the process cheese, sour cream and cream cheese.

Stir in the ham, green onions, chilies and Worcestershire sauce.

Spoon into bread shell; replace top.

Wrap tightly in heavy-duty foil and place on a baking sheet; bake at 350 degrees for 60-70 minutes or until the filling is heated through.

Meanwhile, toss reserved bread cubes with oil and butter. Place in a 15-in. x 10-in. x 1-in. baking pan. Bake for 10-15 minutes or until golden brown, stirring occasionally.

Unwrap loaf and remove bread top; stir filling.

Serve with vegetables and toasted bread cubes.

Source: LilBitsofThisnThat-PSP@yahoogroups.com


SHORT RIBS (OR COUNTRY RIBS) WITH CHIPOTLES

~Shared by Vicki, Sarasota, FL

4 lb. Short ribs
1 large sliced onion
2 or 3 Chipotle chilies (dry or in adobado sauce)
2 1/2 cups beef broth (divided use)

In a Dutch oven, arrange 4 lb. Short ribs, 1 large sliced onion, 2 or 3 Chipotle chilies (dry or in adobado sauce).  Add 1 cup beef broth (I use chicken if making this w/ country ribs).  Cover tightly and bake 400º for 3½ hours.  Uncover and bake 15 more minutes to brown meat. Remove ribs and onion, and add 1½ cups beef broth, and scrape up all the bits.
 
Serve w/ mashed potatoes, or inside a pita or tortilla.... Yummy!!

Source: Sunset Magazine 11/88


NO BAKE PEANUT-CHOCOLATE BROWNIES

~Shared by Johnny, LA

4 cups graham cracker crumbs
1 cup peanuts -- chopped
1/2 cup confectioners' sugar
1/4 cup peanut butter
2 cups semisweet chocolate chips
1 cup evaporated milk
1 teaspoon vanilla extract

Combine first 4 ingredients with a pastry blender. In a small saucepan, melt the chocolate chips and milk over low heat, stirring constantly until smooth. Remove from heat; add vanilla. Remove 1/2 cup and set aside. Pour remaining chocolate mixture over crumb mixture and stir until well blended. Spread evenly in a greased 9-inch square baking pan. Frost with the reserved chocolate mixture. Chill for about 1 hour.

Makes about 2 dozen.

Source: Wildduck


COLD ROASTED MOROCCAN SPICED SALMON

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
2 teaspoons white sugar
2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
1 tablespoon fresh lime juice
 
In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set aside.

Line a baking sheet with foil, then spray with nonstick cooking spray. Rinse the salmon with cold water and pat dry. Lightly sprinkle the skin with the spice mix, then place the salmon skin-side down on the prepared baking sheet. Sprinkle the remaining spice mix evenly over the salmon. Allow the salmon to come to room temperature, 30 to 40 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Sprinkle the salmon with lime juice and roast in the oven for 12 minutes. Remove from oven and allow to stand at room temperature for 15 minutes. The salmon will still be rare when removed from the oven, but will continue to cook as it rests. After 15 minutes, wrap the fish tightly with foil and refrigerate for at least 2 hours before serving.


PEANUT BUTTER COCONUT EASTER EGGS

~Shared by Linda H., Rosharon, TX

2 c. graham cracker crumbs
1 lb. box 10x sugar
1 c. coconut
1 c. peanut butter
2 sticks margarine
1 (12 oz.) bag of chocolate chips
1/2 paraffin square

Mix margarine (soften) with peanut butter; add flaked coconut, then add graham cracker crumbs, then mix in 10x sugar with hands. Form into egg shapes. Melt chocolate chips and paraffin wax over low heat. Dip and cover eggs; set on wax paper



SOUTHWEST PORK CHOPS

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

Makes 6 servings

6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
1 15-ounce can Mexican-style or Tex-Mex-style chili beans
1-1/4 cups bottled salsa
1 cup fresh or frozen whole kernel corn
2 cups hot cooked rice
Snipped fresh cilantro (optional)

Trim excess fat from chops. Place chops in the bottom of a 3-1/2- or 4-quart crockery cooker. Add chili beans and salsa. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours. When that step is complete, turn to high-heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on high-heat setting. Serve over rice. Sprinkle with cilantro, if desired.

For all-day cooking: Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on low-heat setting for 9-1/2 hours. Turn to high-heat setting. Stir in corn. Cover and cook 30 minutes longer. Serve as above.


TOMATO & AVOCADO SALSA

~Shared by Jim D., WA
 
Active Time:  10 Minutes
Total Time:  10 Minutes
Makes: about 1 1/2 cups

You’ll love this quick and delicious salsa so much, you’ll want to make it for every Taco Night.

INGREDIENTS
1 large tomato, diced
1/4 cup diced red onion
1/2 jalapeno, minced
2-3 tablespoons lime juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/2 avocado, diced
1/4 cup chopped fresh cilantro
Pinch of cayenne, if desired
 
DIRECTIONS
Combine tomato, onion, jalapeno, lime juice to taste, salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).

Nutrition Information
about 1 1/2 cups - Facts Per Serving:
Calories: 9 Fat. Total: 1g Carbohydrates, Total: 1g
Cholesterol: 0mg Sodium: 13mg Protein: 0g
Fiber: 0g % Cal. from Fat: 100% Fat, Saturated: 0g

Source: EatingWell Magazine



PANKO-CRUSTED CRAB CAKE BITES WITH ROASTED PEPPER-CHIVE AIOLI

~Shared by Treva, NC
 
12 ounces shelled cooked crab
1/4 cup finely diced celery
1/4 cup minced fresh chives
1/4 cup mayonnaise
1 large egg
2 teaspoons Dijon mustard
1/4 teaspoon hot sauce
1 1/4 cups panko (see notes) or fine dried bread crumbs
Roasted Pepper-Chive Aioli (recipe follows)
Fresh chives, rinsed and cut into 1-inch lengths

1. Sort through crab and discard any bits of shell.

2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.

3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.

4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.
 
Notes: The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.
 
Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

Yield:  Makes 24 crab cakes; 8 servings
CALORIES 206 (61% from fat); FAT 14g (sat 2.2g); CHOLESTEROL 79mg; CARBOHYDRATE 7.6g; SODIUM 290mg; PROTEIN 11g; FIBER 0.5g
 
Source: Sunset, JANUARY 2002


GIRL SCOUT CHOCOLATE MINT COOKIES
(Copycat)

~Shared by Rusty, Leesburg, FL

2 cups mint chocolate chips
70 Ritz crackers

Melt the mint chocolate chips in the microwave. Dip crackers, one at a time, into the chocolate. Lay on wax paper to set. Store in airtight container.


SPANISH PORK CHOPS

~Shared by Leasa, IA

Courtesy of Esther Werner
 
Brown 6 pork chops and season with salt and pepper.  Mix together:
1/4 C ketchup
1 t dry mustard
 
Spread on browned chops.  Combine the following:
1/4 C vinegar
1/2 C water
2 T sugar
 
Pour over chops.  Using a pan with a tight fitting lid, simmer 45 minutes or until done.

(I recommend an electric frying pan)

Source: The St. Paul Lutheran Church cookbook, 1981


LOUISIANA HOT SAUCE

~Shared by Johnny, LA
 
3 cups stemmed, finely chopped, red cayenne peppers
1 cup white vinegar
1/2 cup water
1 Tbsp. finely chopped garlic
1 Tbsp. salt
 
Simmer over medium heat until very soft, stirring occasionally. Remove and mash with potato masher. Press mixture through a sieve to leave skin and seeds. Discard solids. If this is too thick to pour add vinegar and salt to consistency.

Bottle or can in jar.

This will last 6 weeks or so on the shelf, but a very long time when refrigerated.


YUMMY PINK PUNCH

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 liters cranberry ginger ale
1 gallon raspberry sherbet
 
In a large punch bowl, pour 2 liters chilled cranberry ginger ale. Next scoop raspberry sherbet into bowl. Then pour the other 2 liters of chilled cranberry ginger ale over sherbet. Serve.


PASTA WITH ROASTED BUTTERNUT SQUASH AND SAGE

~Shared by Linda H., Rosharon, TX

2 tablespoons olive oil
1 2/3 cups cubed butternut squash
1 large onion, chopped
salt and pepper to taste
8 ounces uncooked penne pasta
1/2 pound turkey sausage
1/4 cup heavy cream
2 teaspoons dried sage
3 cloves garlic, minced
3 1/2 tablespoons balsamic vinegar

Preheat oven to 350 degrees F (175 degrees C).  Coat a roasting pan with the olive oil.  Place the squash and onion in the pan, and season with salt and pepper.  Roast 30 minutes, or until squash is tender.

Bring a large pot of lightly salted water to a boil.  Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. 

In a large skillet over medium heat, cook the turkey sausage until evenly brown. Transfer the cooked squash and onion and the cooked pasta to the skillet. Gradually pour in the cream.  Season with sage.  Continue cooking until heated through.  Mix in garlic.  Transfer to a large bowl, and toss with balsamic vinegar to serve.


COCONUT BLACK WALNUT CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Ingredients:
 
2 cups of sugar
1/2 teaspoon of baking powder
1 cup cooking oil
1 cup buttermilk
4 eggs, beaten
1 cup of chopped black walnuts
3 cups of flour
1 cup of flaked coconut
1/2 teaspoon of salt
2 teaspoons of coconut extract
1/2 teaspoon of baking soda
 
Combine the sugar, oil and eggs and beat well. Combine the dry ingredients and add to sugar mixture alternately with the buttermilk.  Stir in the nuts and the coconut extract.  Bake at 325 degrees for 1 hour and 5 minutes in a greased and floured tube pan.  Pour hot coconut syrup over hot cake.
 
Coconut Syrup
 
1 cup sugar
2 tablespoons butter
1/2 cup milk
1 teaspoon of coconut extract
 
Mix together and boil for 5 minutes.


PROSCIUTTO-WRAPPED SCALLOPS WITH SPINACH

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
12 large dry sea scallops (about 1 pound; see Note)
¼ teaspoon lemon pepper
1 ¼ ounces very thinly sliced prosciutto (about 3 slices), cut into 12 long strips
3 tablespoons extra-virgin olive oil
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
¼ teaspoon salt
Freshly ground pepper to taste
12 ounces baby spinach

Instructions
 
1. Place rack in upper third of oven; preheat broiler. Coat a large baking sheet with cooking spray.

2. Pat scallops dry and sprinkle both sides with lemon pepper. Wrap 1 piece of prosciutto around each scallop. Thread 3 scallops crosswise onto each skewer (securing the prosciutto to the scallop) and place on the prepared baking sheet. Broil until just cooked through, about 6 minutes.

3. Meanwhile, whisk oil, lemon zest, lemon juice, salt and pepper in a medium bowl. Reserve 1 tablespoon vinaigrette in a small bowl.

4. Place spinach in a colander and rinse under cold water. Heat a large skillet over medium heat. When hot, add handfuls of spinach (with water still clinging to it) to the pan and cook, stirring, until just wilted, 2 to 3 minutes. Drain the spinach and add to the medium bowl; toss to coat with the vinaigrette. Divide the spinach among 4 plates and top each portion with 3 scallops. Drizzle the scallops with the reserved vinaigrette.

Tips
 
Equipment: Four 10-inch metal or bamboo skewers

Note: Be sure to buy 'dry' sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ('wet' scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.

Nutrition Information
 
Per serving: 239 calories; 14 g fat (3 g sat, 8 g mono); 47 mg cholesterol; 6 g carbohydrate; 23 g protein; 2 g fiber; 620 mg sodium; 782 mg potassium.
Nutrition bonus: Vitamin A (100% daily value), Magnesium (31% dv), Folate & Vitamin C (30% dv), Potassium (22% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 very lean meat, 2 fat

Source: EatingWell.com



PORK CHOPS OREGANATA

~Shared by Treva, NC

While the pork marinates, prepare a warm bulgur salad.  Combine 3 cups hot cooked bulgur and 5 ounces baby spinach; cover and let stand 15 minutes or until spinach wilts. Stir in 1 cup halved cherry tomatoes, 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle with 1/4 cup (1 ounce) crumbled feta cheese.

1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh oregano
3 garlic cloves, minced
4 (4-ounce) boneless pork chops
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray

1. Combine first 5 ingredients in an 11 x 7–inch baking dish. Add pork, turning to coat. Let stand 30 minutes, turning pork occasionally.

2. Preheat broiler.

3. Remove pork from baking dish; discard marinade. Sprinkle pork evenly with salt and pepper. Place pork on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until done.

Yield:  4 servings (serving size: 1 chop)

CALORIES 168 (0.0% from fat); FAT 6g (sat 1.9g,mono 2.7g,poly 0.5g); IRON 1.1mg; CHOLESTEROL 78mg; CALCIUM 16mg; CARBOHYDRATE 0.2g; SODIUM 283mg; PROTEIN 26.5g; FIBER 0.0g
 
Cooking Light, JANUARY 2009


VENISON MEAT LOAF

~Shared by Larry J., Spring Hill, TN

Try a unique spin on a traditional favorite

INGREDIENTS:

2 pounds ground venison
2 pounds pork sausage
2 cups cracker crumbs
1 to 2 onions, chopped
1/2 cup evaporated milk
3 eggs, beaten
1 cup barbecue sauce
Salt and pepper to taste
1 can (8-ounces) tomato sauce
Catsup

TO PREPARE:

1.  Combine venison, sausage, cracker crumbs, and onions; mix well.

2.  Add milk, eggs, barbecue sauce, salt, pepper, and half of tomato sauce to meat mixture.  Combine well and form into loaf.

3.  Bake in 350 degree oven for 30 minutes.

4.  Top with remaining tomato sauce and catsup.  Bake 1 hour or until done.

HINT:  Antelope, elk, or moose may be substituted for venison.

SERVINGS:  8

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


JAPANESE CHICKEN SALAD

~Shared by Larry Holmes, Toronto, Canada

2 tablespoons sugar
3/4  cup vegetable oil
3 tablespoons sesame oil
4 tablespoons seasoned rice vinegar
2 tablespoon soy sauce
2 tablespoons grated fresh gingerroot
1 package (3 ounces) Ramen soup noodles, uncooked*
5 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
1/4  cup thinly sliced green onion
2 cups cooked, shredded chicken
1 1/2  cups toasted slivered almonds
2 cups pea pods, blanched

In a small bowl, combine sugar, oils, vinegar, say sauce and ginger; mix well.  Removes noodles form package, reserving reasoning package for future use.  Marinate noodles in dressing mixture about 1 hour or until tender.

Meanwhile, in large bowl, combine remaining ingredients except pea pods. When noodles are tender pour noodles and dressing over vegetables,  tossing to combine.

To serve, arrange pea pods on large serving platxter and spoon salad into center.

Servings:  About 4.


COHEN'S STRATA

~Shared by Johnny, LA

Cohen's strata would be a great breakfast for guests. Canadian bacon, English muffin and farmhouse cheddar strata.

Makes 6 to 8 servings

2 tablespoons extra virgin olive oil
6 ounces Canadian bacon, cut into medium dice
1 large leek, white part only, sliced thin
2 teaspoons fresh thyme, de-stemmed and chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 eggs, whisked
3 cups half and half or milk
2 tablespoons Creole mustard
¼ cup fresh chives, thinly sliced
¾ cup farmhouse sharp cheddar, finely grated
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 English muffins, split and toasted
¼ cup grated Parmesan cheese
Softened butter

In a large saute pan over medium heat, add oil and Canadian bacon. Cook for 3 to 4 minutes, then add leeks, thyme, and ½ teaspoon each of salt and pepper. Cook until the leeks are wilted and translucent. Remove from heat and cool completely.

In a large mixing bowl, whisk together the eggs, half and half, Creole mustard, chives, farmhouse cheddar, ¾ teaspoon kosher salt and ¼ teaspoon black pepper.

Butter an 8- by 8-inch square baking dish. Layer the English muffins in a shingled pattern, cut side down. Mix the cooled Canadian bacon mixture into the egg mixture. Ladle the combined mixture over the English muffins. Cover, weight with a plate and refrigerate overnight.

In the morning, remove baking dish from the refrigerator and top with Parmesan cheese. Place in the middle rack of a preheated 350-degree oven. Bake for 1 hour and 30 minutes or until the tip of a knife, inserted in the middle of pan, comes out clean. Let rest for 10 minutes before serving.


CHERRY CHICKEN SALAD SANDWICH

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups cubed cooked chicken
1/2 cup dried tart cherries
3 green onions, sliced
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice
Freshly ground black pepper, to taste
Lettuce leaves
Chopped fresh parsley
2 to 4 croissants

Combine chicken, cherries and onions in a large bowl; mix well. In another bowl, combine mayonnaise, yogurt, lemon juice and pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours.

Spoon chicken salad onto sliced croissants; top with lettuce. Garnish with parsley, if desired.

Makes 2 to 4 servings, depending on size of croissants.

Source: http://groups.yahoo.com/group/sandwichtime


SAUSAGE RISOTTO

~Shared by Linda H., Rosharon, TX

Baked risotto with no stirring!

(My adaptation of a recipe from Family Circle Mag. 9-07 LCH)

2 Tbsp Olive Oil
1 c. chopped onion
½ lb Italian sausage with casing removed
1 C risotto (Arborio rice)
2 C beef broth
1 14 oz. pack of crushed tomatoes
1 2/3 C. water
1 C. frozen peas
1 Tbsp Italian seasoning
Salt and Pepper to taste

Saute onion and sausage in oil over Medium high heat for 6 minutes.  Add rice and cook 1 minute.  Add liquids peas, tomatoes and seasonings.  Bring to a simmer.  Cover.  Bake at 350 degrees for 20 minutes.  To serve stir in 1 C. Parmesan cheese.


OLD-FASHIONED POTATO PANCAKES

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

Good ole potato pancakes..what could be better, quicker and more economical? This delicious simple recipe makes a meal, or an appetizer. Try this out on your family...

4-6 servings
22 minutes
15 mins prep

6 medium potatoes
1 small onion
2 eggs, slightly beaten
2 tablespoons flour
1/2 teaspoon salt
1 dash pepper
1/2 teaspoon baking powder
1/4 cup cooking oil

Peel and grate potatoes and onion, place in bowl and cover; set aside for 10 minutes.

Liquid will run from the potato/onion mixture.


TOMATO-BASIL SKEWERS

~Shared by Jim D., WA
 
Makes 16 pieces

Ingredients
 
16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra-virgin olive oil for drizzling
Coarse salt & freshly ground pepper to taste

Instructions
 
Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.

Nutrition Information
Per piece: 46 calories; 3 g fat (2 g sat, 0 g mono); 8 mg cholesterol; 1 g carbohydrate; 3 g protein; 0 g fiber; 217 mg sodium; 34 mg potassium.
What you get: Calcium, protein, vitamin C, potassium.
0 Carbohydrate Servings



SATAY CHICKEN PIZZA

~Shared by Treva, NC

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves, chopped
1 cup prepared Thai peanut sauce
1 bunch green onions, chopped
4 small (4 inch) pita breads
4 slices provolone cheese
 
Heat oil in a skillet over high heat. Saute chicken pieces in hot oil for 6 to 7 minutes. Do not overcook!

Preheat oven to 425 degrees F (220 degrees C).

To Assemble Pizza: Spoon 1/4 of peanut sauce onto each pita. Sprinkle 1/4 of the browned chicken and 1/4 of the scallions on top of each. Top each 'pizza' with 1 slice cheese. Place on a lightly greased cookie sheet and bake in the preheated oven for 10 to 12 minutes, until the cheese is melted and bubbly. Let stand for 1 to 2 minutes outside of oven before you cut with a pizza cutter.

ADOBO PORK CHOPS

~Shared by Maggie, TX

6  boneless pork loin chops, cut 3/4 inch thick (1 1/2 to 1 3/4 pounds total)
2 tablespoons packed brown sugar
2  tablespoons olive oil
2 tablespoons orange juice
2 tablespoons snipped fresh cilantro
1 tablespoon red wine vinegar or cider vinegar
2  teaspoons hot chili powder
1  teaspoon ground cumin
1  teaspoon dried oregano, crushed
1/2  teaspoon salt
1/4  teaspoon ground red pepper (optional)
1/4  teaspoon ground cinnamon
3  cloves garlic, minced

1. Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag. Marinate in the refrigerator for 2 hours to 24 hours, turning occasionally.

2. Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chops are done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)

Makes 6 servings

Nutrition Facts Per Serving:
Calories 189
Total Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 71
Sodium (mg) 171
Carbohydrate (g) 3
Fiber (g) 0
Protein (g) 25
Vitamin A (DV%) 0
Vitamin C (DV%) 5
Calcium (DV%) 3
Iron (DV%) 6
Diabetic Exchanges
Very Lean Meat (d.e.) 4
Fat (d.e.) 1

Source: Better Homes & Gardens Magazine


MAKEOVER MOIST FUDGY BROWNIES

~Shared by Treva, NC
 
These makeover brownies are still rich and moist and full of the chocolaty goodness of the original recipe. The changes cut the calories by more than a quarter, fat by nearly half and saturated fat and cholesterol by about 60%.—Taste of Home Test Kitchen, Greendale, Wisconsin

SERVINGS 18
PREP 15 min.
COOK 25 min.
TOTAL 40 min.
 
INGREDIENTS
1-1/4 cups semisweet chocolate chips
1/4 cup butter, cubed
2 eggs
3/4 cup sugar
1/2 cup packed brown sugar
2 jars (2-1/2 ounces each) prune baby food
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped pecans, toasted
1 teaspoon confectioners' sugar
 
DIRECTIONS Melt chocolate chips and butter; stir until smooth. In a bowl, combine eggs, sugars, baby food, oil, vanilla and chocolate mixture. Combine the flour, cocoa, baking soda and salt. Add to the chocolate mixture; mix well. Stir in nuts. Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar. Yield: 1-1/2 dozen.
 
Nutrition Facts: One brownie equals 221 calories, 31 g carbohydrate, 3 g protein, 11 g fat (4 g saturated fat), 31 mg cholesterol, 86 mg sodium.
Diabetic Exchanges: 2 starch, 1-1/2 fat.

How it's accomplished: While replacing the cup of butter originally called for with 1/4 cup of butter, 1/4 cup of canola oil and 2 jars of prune baby food, you retain the fudgy texture of the original brownies with only a fraction of the fat.

Also, by substituting baking cocoa for some of the chocolate chips, reducing the number of eggs and lowering the amount of nuts, you can further lower the amount of fat.

By making these overall changes, you can cut calories by more than a quarter, fat by nearly half and saturated fat and cholesterol by about 60%. The makeover brownies are still rich and moist and full of the chocolaty goodness of the original recipe.

Source: Taste of Home

MANGO FRAPPE

~Shared by Mary S., Nashville, TN

Yield: 3 cups (3 Servings)

INGREDIENTS

-  1 medium whole ripe mango (12 ounces), peeled and pitted
-  3/4 cup orange juice
-  1/4 cup lime juice
-  1-1/4 cups club soda
-  2 ice cubes

DIRECTIONS

Puree the mango in a food processor or a blender. Add the orange  and lime juices; process until smooth.

Add the club soda and ice cubes; process just to blend and crush the ice. Serve at once.

Nutritional Information Per Serving (1 cup): Calories: 83, Fat: 0 g, Cholesterol: 0 mg, Sodium: 27 mg, Carbohydrate: 22 g, Dietary Fiber: 2 g, Sugars: 18 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Fruit

Source: The New Family Cookbook for People With Diabetes


LEMON HERB CHICKEN

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1/4 cup olive oil
-  1/4 cup fresh lemon juice
-  2 tablespoons herbes de Provence
-  1/4 teaspoon freshly ground black pepper
-  6 (3 ounce) boneless, skinless chicken breast halves
-  Vegetable oil cooking spray

DIRECTIONS

In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat. Refrigerate 30 to 60 minutes.

When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat.

Remove chicken from marinade and discard marinade. Place chicken on the grill and cook for 10 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once.

Nutritional Information Per Serving (3-oz half chicken breast): Glycemic Index: (insignificant), Glycemic Load: (insignificant), Calories: 175, Protein: 21 g, Carbohydrate: Less than 1 g, Dietary Fiber: 0 g, Fat: 13 g, Cholesterol: 68 mg, Sodium: 76 mg
Diabetic Exchanges: 3 Lean Meat, 2 Fat

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


MELON WITH FRESH BERRY SAUCE

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  3-1/3 cups fresh or frozen (thawed and undrained) raspberries or blackberries
-  1-1/2 tablespoons orange juice
-  1/2 teaspoon lemon juice
-  Sugar substitute equal to 3 tablespoons sugar
-  1/2 cantaloupe melon
-  1/2 honeydew melon

DIRECTIONS

Place 2 cups of the berries and all of the orange juice and lemon juice in a blender or food processor and process until smooth. Pour the mixture into a wire strainer and use the back of a spoon to push the mixture through the strainer and into a bowl. Discard the seeds. Stir the sugar substitute into the berry puree and set the sauce aside.

Remove the seeds and rind from the melons. Cut each melon piece into 3 long wedges and then cut each wedge in half crosswise to make a total of 12 shorter wedges. Using a sharp knife, slice each melon wedge lengthwise toward the point without cutting completely to the end and open each wedge into fan shape.

Place 2 tablespoons of the sauce on each of 6 dessert plates. Top the sauce on each plate with a cantaloupe and honeydew fan and garnish with some of the remaining fresh berries. Serve immediately.

Nutritional Information Per Serving (1/6 of recipe): Calories: 85, Carbohydrate: 21 g, Cholesterol: 0 mg, Fat: 0.2 g, Saturated Fat: 0 g, Fiber: 3.3 g, Protein: 1.6 g, Sodium: 41 mg, Calcium: 17 mg
Diabetic Exchanges: 1-1/2 Carbohydrate

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


GRILLED PORTOBELLO MUSHROOMS

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  2 tablespoons balsamic vinegar
-  1 tablespoon olive oil
-  2 garlic cloves, finely minced
-  Salt and pepper to taste
-  4 medium portobello mushrooms, cleaned and stemmed

DIRECTIONS

In a small bowl, combine the vinegar, oil, garlic, salt, and pepper.

Heat a grill pan on high or prepare an outdoor grill on medium-high heat with the rack set 6 inches from the heat source.

Add the portobello mushrooms, gill side down, to the hot grill pan or grill rack. Brush the top of the mushrooms with the vinegar and oil mixture. Grill the mushroom for 4-5 minutes and turn. Brush more of the vinegar and oil mixture on the mushroom and continue to grill for 4-5 more minutes until it is cooked through.

Nutritional Information Per Serving (1 mushroom): Calories: 52, Fat: 4 g, Cholesterol: 0 mg, Sodium: 3 mg, Carbohydrate: 5 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

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


MEXICAN BEEF STIR-FRY

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  1 tablespoon canola oil
-  1-1/2 pound lean sirloin steak, cut into 3-inch strips, trimmed of all fat
-  3 garlic cloves, minced
-  1 medium onion, minced
-  1 small red pepper, cut into thin strips
-  2 teaspoons chili powder
-  2 tablespoons lime juice
-  1 teaspoon cumin

DIRECTIONS

In a wok over medium-high heat, heat the oil. Add the beef and saute until the beef loses its pinkness. Drain any accumulated fat. Remove the beef from the wok.

Add the garlic and onions and saute for 5 minutes. Add the red pepper and saute for 5 more minutes.

Add the chili powder and lime juice to coat the vegetables. Add the beef back to the skillet and add the cumin. Heat 1 more minute.

Nutritional Information Per Serving (3-4 ounces): Calories: 180, Fat: 7 g, Cholesterol: 65 mg, Sodium: 58 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 23 g
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable

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


SOPHISTICATED MUSHROOM BARLEY SOUP

~Shared by Mary S., Nashville, TN

Yield: 8 servings  

INGREDIENTS

-  1 cup boiling water
-  1 package (1/2 oz) dried wild mushrooms, such as porcini
-  2 tablespoons margarine or butter, divided
-  3 onions, finely chopped
-  6 cloves garlic, minced
-  1 teaspoon salt, optional
-  1 teaspoon cracked black peppercorns
-  1-1/2 pounds button mushrooms, sliced
-  2/3 cup pearl barley
-  6 cups low-sodium beef stock
-  1 cup water
-  1 bay leaf
-  1/4 cup low-sodium soya sauce
-  Finely chopped green onions or parsley (optional)

DIRECTIONS

In a heatproof bowl, combine boiling water and dried mushrooms. Let stand for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside.

In a skillet, over medium heat, melt 1 tablespoon butter. Add onions and cook until soft. Add garlic, optional salt and pepper and cook for 1 minute. Transfer mixture to slow cooker stoneware.

In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.

Add dried mushrooms, toss to combine and cook for 1 minute. Transfer mixture to slow cooker stoneware. Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.

Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf. Ladle into individual bowls and garnish with chopped green onions or parsley, if using.

Nutritional Information Per Serving (1/8 of recipe):
Calories:138, Fat: 4 g, Carbohydrate: 22 g, Fiber: 3 g, Protein: 6 g, Sodium: 627 mg, Cholesterol: 8 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat

Source: America's Everyday Diabetes Cookbook by Katherine Younker

DEVONSHIRE SANDWICH

~Shared by Johnny, LA

Frank Blandi operated the Lemont Restaurant on top of Pittsburgh's Mount Washington. Looking down, he could see Devonshire Street. It worked out to be a good name for a sandwich!

Serves 1

Ingredients
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
1/2 cup butter, melted
1 cup flour
1/4 lb grated cheddar cheese
1 pint chicken broth
1 pint hot milk
1 teaspoon salt
parmesan cheese
paprika

Directions
Preheat oven to 450 degrees. Fry bacon and remove from pan. Drain. Set aside. Melt ¾ stick butter in deep pan and add flour, stirring constantly. Add chicken broth. Stir. Add hot milk. Stir. Add cheese and salt. Bring to boil. Reduce heat. Cook slowly for 20 minutes, stirring constantly. Cool to lukewarm. Whip cheese sauce with wire beater until smooth. Place 1 slice toast in a casserole dish and top with 3 slices bacon. Add 5 slices turkey. Cover with the whipped cheese sauce. Sprinkle with a little melted butter, Parmesan cheese, and paprika. Bake 10-15 minutes until golden brown.


SHRIMP IN CILANTRO SAUCE

~Shared by Maggie, TX

Start to Finish: 30 min.

Ingredients

8  ounces fresh or frozen large shrimp in shells
2  tomatillos, husked, rinsed, and chopped (1/2 cup)
1/4  cup chopped onion
1  clove garlic, minced
1  fresh jalapeno or serrano pepper, seeded and finely chopped
2  teaspoons olive oil or cooking oil
1/4  cup chicken broth
1/4  cup lightly packed fresh cilantro sprigs
1/4  cup lightly packed fresh parsley sprigs
1-1/2  cups hot cooked rice
Tomato wedges (optional)
Cilantro sprigs (optional)

Directions

1. Thaw shrimp, if frozen. Peel and devein shrimp; rinse. Set shrimp aside.

2. For green sauce, in a medium skillet cook tomatillos, onion, garlic, and jalapeno or serrano pepper in hot oil for about 5 minutes or until onion is tender. Cool slightly.

3. Place tomatillo mixture in a blender container or food processor bowl; add chicken broth, cilantro, and parsley. Cover and blend or process until nearly smooth. Return mixture to skillet and heat through.

4. Meanwhile, in a large saucepan cook shrimp in boiling water for 1 to 3 minutes or until shrimp turn pink. Drain well. Toss cooked shrimp with sauce.

5.To serve, spoon shrimp mixture over rice. If desired, garnish with tomato wedges and additional cilantro.

Makes 2 servings.

Make-Ahead Tip: Prepare the sauce as directed in Steps 2 and 3, except do not return the sauce to the skillet. Cover and chill the sauce for up to 2 days. To serve, place in a covered saucepan and heat over medium heat until hot.

Note: Double the recipe to serve 4. Use a large skillet to cook the tomatillo mixture.

Nutrition Facts
Calories 119,
Total Fat (g) 5,
Saturated Fat (g) 1,
Cholesterol (mg) 131,
Sodium (mg) 252,
Carbohydrate (g) 4,
Fiber (g) 4,
Protein (g) 15,
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens Magazine

CHICKEN AND WILD RICE CASSEROLE

3 lbs. chicken breasts
1/2 cup water
1/2 cup cooking sherry
3/4 tsp. salt
1/4 tsp. curry powder
1 small onion, sliced
1/4 cup diced celery
1/2 lb. fresh mushrooms
1/4 cup butter
1 (6 oz.) pkg. Uncle Ben's wild and long grain rice with seasonings
1/2 cup sour cream
1/2 can condensed cream of mushroom soup  

Place chicken in deep pot. Add water, sherry, salt, curry, onion and celery. Bring to a boil; cover tightly. Reduce heat; simmer 1 hour or till chicken is tender. Remove from heat; strain broth and reserve. Refrigerate chicken and broth. When chicken cools, remove meat from skin and bones and cut into bite-sized pieces. Saute mushrooms in butter until brown. Measure chicken broth with water, if necessary, to equal amount on package for cooking firm rice. Cook and then combine rice with chicken and mushrooms. Blend sour cream and soup, then toss together with chicken. Pour into a 2-quart casserole and bake at 350 degrees for 1/2 hour.

Serves 5 to 6.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition


PEACH CREME PIE

2-1/3 c. pitted, peeled, & sliced peaches
1-1/4 c. sugar
1/3 c. + 1 T. flour
1 c. milk
1 pinch of salt

Mix all ingredients and pour into ready made pie crust. Bake at 400F for 30 minutes. Reduce heat to 350F and bake for 30 minutes. Let cool before serving.


CREAMY MEATBALL CASSEROLE

This recipe is one that can be made by anyone as it uses pre-packaged ingredients. For health concerns, you may want to use low-fat, low-sodium varieties.

Makes: 6 servings
Prep: 15 minutes
Bake: 1 hour

Ingredients
1  10.75-ounce can condensed cream of mushroom soup or cream of onion soup
1  cup milk
1/2  cup sour cream
1/2  teaspoon salt
1/8  teaspoon ground black pepper
1  20-ounce package refrigerated red-skinned potato wedges
1  16-ounce package (32) frozen cooked meatballs
1  16-ounce package frozen stir-fry vegetables (any combination)

Directions
1. Preheat oven to 350 degrees F. In a large bowl, combine soup, milk, sour cream, salt, and pepper. Stir in potatoes, meatballs, and frozen vegetables.

2. Transfer mixture to an ungreased 3-quart rectangular baking dish. Bake, covered, about 1 hour or until heated through.

Nutrition Facts
Calories 423, Total Fat (g) 28, Saturated Fat (g) 12, Cholesterol (mg) 37, Sodium (mg) 1291, Carbohydrate (g) 28, Fiber (g) 6, Protein (g) 17,

Source: Better Homes & Gardens Magazine


PEPPER CHICKEN

This is yummy, easy to make, peppers, chicken, mushrooms, and onion served over rice.

2 tbs vegetable oil
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1/2 cup ketchup
3 tbs light soy sauce (I used regular soy sauce)
1/8 tsp black pepper
2 tbs flour
1 large onion, cut into thin slices
2 green bell peppers, seeded, cored and cut into thin slices
4 oz can sliced mushrooms, drained
Cooked white rice for serving

1. Heat oil in a skillet. Add chicken cook 5 min.

2. In a bowl, whisk 1 cup water, ketchup, soy sauce and pepper, whisk in flour.

3. Remove chicken from skillet. Stir in the water ketchup mixture and bring to a boil, add chicken and the onion. Reduce heat to a simmer and cook, covered 20 min.

4. Add peppers and mushrooms and simmer covered 15 more min. Serve with rice.

Makes 4 servings.


ROMAN SUMMER SALAD

1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)

Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.


LEMON MUFFINS

I took my favorite parts of a few recipes and came up with this. I love lemon and these muffins are very good. I like adding a teaspoon or so of poppy seeds when adding the liquid ingredients, too!

4 egg yolks
1 cup butter (at room temperature)
1 cup granulated sugar
1/2 cup lemon juice
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon grated lemon rind
4 egg whites, stiffly beaten

Glaze:
3/4 cup confectioners' sugar
1/3 cup lemon juice

Preheat oven to 375 degrees F.

Beat together the egg yolks, butter, sugar and lemon juice in a food processor using a plastic blade. Put the flour, baking powder, salt and lemon rind into a large mixing bowl. Beat in the liquid ingredients, then fold in the egg whites.

Fill lightly greased muffin tins to 3/4 full and bake for 20 minutes or until muffins test done when a wooden pick inserted in the center comes out clean. Cool in pans for 5 minutes before removing to wire racks.

Combine glaze ingredients; drizzle over muffins.

Makes approximately 2 dozen muffins.


TEX-MEX BREAKFAST BAKE

1/4 lb. bulk lean breakfast sausage
1 (10-oz.) can Old El Paso® Red Enchilada Sauce
2 1/2 oz. (1/2 cup) crumbled queso fresco (Mexican cheese) or farmer cheese
1/3 cup sour cream
1/4 cup chopped green onions (4 medium)
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original or Buttermilk Biscuits
5 oz. (1 1/4 cups) shredded Colby-Monterey Jack cheese blend
1/4 cup chopped fresh cilantro

DIRECTIONS
1. Heat oven to 350°F. Spray 8x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink.

2. Meanwhile, in small bowl, mix 1/4 cup of the enchilada sauce, the queso fresco, sour cream and onions; set aside. Pour remaining enchilada sauce into medium bowl. Separate dough into 8 biscuits; cut each into 8 pieces. Gently stir dough pieces into enchilada sauce to coat. Spoon mixture into sprayed dish; spread evenly.

3. Drain sausage on paper towels. Sprinkle sausage evenly on top of biscuit pieces. Spread sour cream mixture evenly over top.

4. Bake at 350°F. for 30 to 35 minutes or until center is set and edges are deep golden brown. Remove from oven. Sprinkle Colby-Monterey Jack cheese over top.

5. Return to oven; bake an additional 10 minutes or until cheese is bubbly. Sprinkle with cilantro. Let stand 5 minutes before serving. Cut into squares.


SWISS CHEESE NOODLES

1 (8 ounce) package medium noodles, cooked and drained
1/2 pound Swiss cheese, grated
1 tablespoon onion juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/4 cup melted butter
1 pint sour cream
1/2 cup buttered crumbs

Add Swiss cheese to the hot noodles. Add onion juice, Worcestershire sauce, soy sauce and butter. Cool.

Combine Swiss cheese mixture with sour cream. Mix lightly but thoroughly. Place in buttered casserole. Top with crumbs. Bkae at 350 degrees F for one hour.


HAM N CHEESE POTATO BAKE

1 pkg (24 oz) frozen hash browns
2 C. fully cooked ham
3/4 C. shredded Cheddar cheese, divided
1 onion chopped
2 C. sour cream
1 (10 3/4 oz) can cheddar cheese soup
1 (10 3/4 oz) can cream of potato soup
1/4 t. pepper

In a large bowl, combine potatoes, ham, 1/2 C. cheese and onion. In another bowl, combine sour cream, soups and pepper; add potato mixture and mix well. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheese. Bake uncovered 60-65 minutes or until bubbly and potatoes are tender. Let stand 10 minutes before serving.


BEER-MARINATED CHICKEN TACOS

Ingredients:

Marinade:
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs, about 4 ounces each

Guacamole:
2 ripe Hass avocados
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
6 flour or corn tortillas (6 to 7 inches)

Directions:

To make the marinade:
In a small bowl, whisk the marinade ingredients. Place the thighs in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 4 hours, turning the bag occasionally.

To make the guacamole:
Scoop the avocado flesh into a medium bowl. Add the lime juice and salt. Using a fork, mash the ingredients together. Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.

Remove the thighs from the bag and discard the marinade. Grill over Direct High heat until the meat is firm and the juices run clear, 8 to 10 minutes, turning once or twice. Cut the chicken into thin strips.

Warm the tortillas over Direct Medium heat for about 1 minute, turning once. Pile the sliced chicken inside the tortillas. Top each with a spoonful of guacamole. Serve warm.

Prep time: 20 minutes, Marinating time: 2 to 4 hours, Grilling time: 8 to 10 minutes

Serving Size: Makes 4 to 6 Servings

Source: Weber's Real Grilling