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"Television is a device that permits
people who haven't anything to do,
to watch people who can't do anything."
~ Fred Allen

The Quietness Of Strength

~Shared by Treva, NC

Sometimes in life we cannot show
The way we truly feel
We have to smile and just pretend
A facade that's far from real

Someone who pushes you to extremes
Or a person who isn't sincere
Sometimes you want to walk away
And act like you really don't care

They shouldn't take silence for weakness
For one day they may be surprised
Although they may think you're just a wimp
You may put tears in their eyes

The quietness of strength is a powerful thing
That may help you forgive though they're wrong
And although I know it's the hardest thing
Stooping to their level will not make you strong

Source:  Elaine Hall

Garlic Facts

~Shared by Luanne, FL
   
"Garlic -- an ageless ingredient with no boundaries -- Its history in cooking and in medicinal remedies spans throughout the world from Egypt, Greece and Rome, to Europe and the Orient."

Approximately 90 percent of the garlic grown in the United States is grown in California.

"Egyptian slaves built the pyramids on a diet of garlic, bread and water."

GARDEN TIP:  The next time aphids are attacking your roses try spraying them with a mixture of crushed garlic and water...watch them drop.

GARLIC IN SPACE -- When the French joined a Soviet space mission in late 1986, their menus caused an international stir. The French would not go into space without garlic and apparently the ventilation system couldn't dispel the aromas quickly enough for Soviet spacemen--which led to some interesting diplomatic talks.

What Is Garlic?

Garlic (Allium Sativum) is a member of the Amaryllis family (Amaryllidaceae), which also includes leeks, onions, and shallots. It is a perennial with an underground bulb (head) composed of pungent bulblets commonly called cloves.

The pungent flavor of garlic is caused by a chemical reaction which occurs when the garlic cells are broken. The flavor is most intense shortly after cutting or chopping. This chemical reaction cannot occur after garlic is cooked, which is why smoked garlic is sweet and nutty rather than pungent.

***
What would life be without garlic?
Our food would be very boring.

Out of the Mouths of Babes

~Shared by Patricia, Charlevoix, MI

JACK (age 3) was watching his Mom breast-feeding his new baby sister... After a while he asked: 'Mom why have you got two? Is one for hot and one for old milk?'

STEVEN (age 3) hugged and kissed his Mom good night. 'I love you so much that when you die I'm going to bury you outside my bedroom window.'

BRITTANY (age 4) had an ear ache and wanted a pain killer. She tried in vain to take the lid off the bottle. Seeing her frustration, her Mom explained it was a child-proof cap and she'd have to open it for her. Eyes wide with wonder, the little girl asked: 'How does it know it's me?'

SUSAN (age 4) was drinking juice when she got the hiccups. 'Please don't give me this juice again,' she said, 'It makes my teeth cough..'

DJ (age 4) stepped onto the bathroom scale and asked: 'How much do I cost?'

CLINTON (age 5) was in his bedroom looking worried When his Mom asked what was troubling him, he replied, 'I don't know what'll happen with this bed when I get married. How will my wife fit in it?'

MARC (age 4) was engrossed in a young couple that were hugging and kissing in a restaurant. Without taking his eyes off them, he asked his dad: 'Why is he whispering in her mouth?'

TAMMY (age 4) was with her mother when they met an elderly, rather wrinkled woman her Mom knew. Tammy  looked at her for a while and then asked, 'Why doesn't your skin fit your face?'

JAMES (age 4) was listening to a Bible story. His dad read: 'The man named Lot was warned to take his wife and flee out of the city but his wife looked back and was turned to salt.'Concerned, James asked: 'What happened to the flea?'

The Sermon I think this Mom will never forget

This particular Sunday sermon...'Dear Lord,' the minister began, with arms extended toward heaven and a rapturous look on his upturned face. 'Without you, we are but dust...' He would have continued but at that moment my very obedient daughter who was listening leaned over to me and asked quite audibly in her shrill little four year old girl voice, 'Mom, what is butt dust?'



Why Am I Married?

~Shared by Jim D., WA
 
You have two choices in life:
You can stay single and be miserable,
Or get married and wish you were dead.
*
At a cocktail party, one woman said to another,
'Aren't you wearing your wedding ring on the wrong finger?'
'Yes, I am. I married the wrong man.'
*
A lady inserted an ad in the classifieds:
'Husband Wanted'.
Next day she received a hundred letters.
They all said the same thing:
'You can have mine.'
*
When a woman steals your husband,
There is no better revenge than to let her keep him.
*
A woman is incomplete until she is married.
Then she is finished.
*
A little boy asked his father,
'Daddy, how much does it cost to get married?'
Father replied, 'I don't know son, I'm still paying.'
*
A young son asked,
'Is it true Dad, that in some parts of Africa
A man doesn't know his wife until he marries her?'
Dad replied, 'That happens in every country, son.'
*
Then there was a woman who said,
'I never knew what real happiness was until I got married,
And by then, it was too late.'
*
Marriage is the triumph of imagination over intelligence.
*
If you want your spouse to listen
And pay strict attention to every word you say
-- talk in your sleep.
*
Just think, if it weren't for marriage,
Men would go through life thinking they had no faults at all.
*
First guy says, 'My wife's an angel!'
Second guy remarks, 'You're lucky, mine's still alive."

EASTER BREAD

~Shared by Treva, NC

2 packages active dry east (not rapid-rise)
2 cups lukewarm milk, scalded
8 cups all-purpose flour, sifted, divided
5 egg yolks, beaten
1 cup sugar
1/2 cup melted butter
1 cup currants
1 tablespoon vanilla
1 teaspoon salt
1 egg white combined with 1 tablespoon water (for glaze)

To scald milk: In a small saucepan, simmer milk over medium high heat until tiny bubbles begin to form along edges. Remove from heat and allow to cool, then remove and discard skin which has formed along edges and top of milk.

Warm milk to lukewarm and dissolve yeast in milk. Pour into the bowl of an electric mixer and slowly add 3 cups flour, mixing thoroughly. Place in a covered bowl and allow to rise in a cool place, free from draft, overnight in refrigerator, or alternatively, until doubled.

Add egg yolks, sugar, butter, currants, vanilla, salt, and enough remaining flour to make a soft dough. Set in an oiled bowl and turn once to coat. Cover with a damp cloth or plastic wrap and allow to rise in a warm place, free from draft, until doubled.

After several hours, and when dough has risen, punch dough down. Turn out onto a lightly floured pastry board and knead well, using oiled hands, and adding flour if necessary to keep dough from sticking. Do not add too much flour in order to make a nice light bread. Divide dough into 2 sections.

Lightly grease and flour 2 bread loaf pans. Form two loaf shapes and place dough into pans. Allow to rise until doubled in size in a warm place.

Brush with a glaze of 1 egg white mixed with 1 tablespoon water.

Bake loaves for 10 minutes at 400F, then reduce heat to 350F. Bake an additional 50 minutes or until loaf sounds hollow when tapped from underneath.



QUICK CHICKEN POT PIE

~Shared by Jim D., WA

Serves 6 to 8

Pillsbury Golden Homestyle biscuits were the winner of our taste test. Serve this pot pie right out of the skillet or transfer the mixture to a large pie plate and top with the baked biscuits.

1 package refrigerator biscuits
Table salt
4 tablespoons unsalted butter
1 medium onion , minced
1 rib celery , chopped fine
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
2 3/4 cups low-sodium chicken broth
1/2 cup heavy cream or half-and-half
2 teaspoons chopped fresh thyme leaves
1 (10-ounce) package frozen peas and carrots or same size package frozen mixed vegetables
1 rotisserie chicken  , skin discarded, meat shredded into large bite-sized pieces (4 cups)
4 teaspoons lemon juice
Ground black pepper

1. Remove biscuits from package, place on baking sheet, and sprinkle with salt. Bake according to package instructions.

2. Meanwhile, melt butter in large skillet over medium heat. Add onion and celery and cook until soft, about 4 minutes. Stir in flour and cayenne and cook, stirring constantly, until mixture is light brown, about 6 minutes. Slowly whisk in broth, cream, and thyme and simmer until thickened, about 5 minutes. Stir in vegetables, chicken, and lemon juice and simmer until vegetables and chicken are heated through, 2 to 3 minutes. Season with salt and pepper. Top with biscuits and serve.

Source: Cook's Country - Recipes That Work


SAUTEED GARLIC ASPARAGUS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped
 
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.


NO BAKE CHOCOLATE CHEESECAKE

~Shared by Johnny, LA

1 1/2 cups semisweet chocolate chips
1/2 cup sugar
1 8 oz pkg cream cheese -- softened
1 3 oz pkg cream cheese -- softened
1/4 cup butter or margarine -- softened
2 cups frozen whipped topping -- thaw
1 graham cracker crust

In small microwave-safe bowl place chocolate chips. Microwave at high 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred. Set aside to cool. In large mixer bowl beat cream cheese, sugar and butter until smooth. On low speed blend in melted chocolate. Fold in whipped topping until blended; spoon cheese mixture into crust. Cover; chill until firm. Garnish with whipped topping and some shaved chocolate.

Source: Wildduck


CHEESE DIP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1-8oz cream cheese, softened
1 cup Mayonnaise
1 bundle green onions
1/2 cup bacon bits
2 cups Monteray Jack cheese, shredded
12 Ritz crackers, crumbled  

Mix together cream cheese, Mayonaise, onions, 1/2 bacon bits, and monteray jack cheese. Top with Ritz crackers and remaining bacon bits. Microwave for 5 minutes on high or until bubbly. Then dip with Ritz crackers or Nacho Chips.


PUMPKIN SAUSAGE LASAGNA

~Shared by Linda H., Rosharon, TX

2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds bulk sweet Italian sausage (any kind), casings removed
1 large eggplant, peeled and chopped into small pieces
1 medium onion, chopped
2 garlic cloves, grated
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk (eyeball it)
1 15-ounce can pumpkin puree (not pumpkin pie filling)
Few dashes fresh nutmeg
1 box oven-ready lasagna noodles
1 1/4 cups grated Parmigiano-Reggiano cheese

Yields: 4-6 servings

Preheat oven to 375ºF.   Heat a large sauté pan over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the sausage and cook until golden brown, breaking the meat up as it cooks with a wooden spoon or rubber spatula. Push the meat to one side of the pan and add the eggplant, onion and garlic. Cook 7-8 minutes, until tender, then season with salt and freshly ground black pepper.

While the veggies are cooking, place a medium-size sauté pan over medium-high heat and melt the butter. Whisk in the flour and cook the mixture for about 1 minute. Whisk the milk into roux, breaking up any clumps. Bring the mixture to a bubble and add the pumpkin puree and nutmeg. Season the sauce with salt and freshly ground black pepper, reduce the heat and simmer the sauce for 2-3 minutes, until slightly thickened.

Spread about 1 cup of the sauce into the bottom of a 13 x 9" casserole dish. Layer three lasagna noodles over the sauce, then top them with about 1 cup of the meat mixture, a cup or so of the sauce and a palmful of cheese. Repeat these layers two times, topping the casserole with a layer of lasagna noodles. Spoon the remaining sauce over the noodles, sprinkle the remaining grated cheese over top. Cover with aluminum foil and bake the lasagna until the sauce is bubbling and pasta is baked through, about 45 minutes.

During the last ten minutes of baking, remove the aluminum foil to brown the cheese. Once out of the oven, allow the dish to rest a few minutes before serving.

Source: Rachael Ray 11/21/07


BARLEY CASSEROLE

~Shared by Luanne, FL

I love barley and this has very good flavor and makes a great side dish or just hot rolls, butter and a fruit salad.
.
2 celery ribs, chopped
2 medium carrots, finely chopped
7 green onions, chopped
4 garlic cloves, minced
1 TBS butter or stick margarine
1 1/2 c.medium pearl barley
1/2 tsp salt
1/8 tsp pepper
4 1/2 c. chicken broth, divided
2TBS minced fresh parsley
1/2 c. slivered almonds

In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2 1/2 c. broth. Cover and bake at 350°F for 30 minutes. Stir in parsley and remaining broth; sprinkle with almonds.

Bake uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.

Yield 8 servings


PISTACHIO BAR DESSERT
 
~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.
 
We had this for dessert tonight and I was told by my dear husband that if I did not keep the recipe, there would be a divorce (pretty strong words after almost 50 years)...yes this is a great dessert.
 
36  Oreo cookies, finely crushed (about 3 cups)
6 tablespoons butter or margarine, melted
2 pkg. (3.4 oz. each) Jell-O Pistachio Flavor Instant Pudding
2 cups cold milk
1 tub (8 ox.) Cool Whip Whipped Topping, thawed, divided
1/2 cup toffee bits (I used more)
 
Mix cookie crumbs and butter until well blended.  Press onto bottom of 13x9-inch pan.  Refrigerate until ready to use.  Beat pudding mixed and milk in large bowl with whisk 2 minutes; spread 1-1/2 cups onto bottom of crust.  Stir half the Cool Whip into remaining pudding; spread over pudding layer in pan.  Cover with remaining Cool Whop and toffee bits.  Refrigerate 4 hours until firm.
 
Source: Kraft Kitchens



MAY BASKET CUPCAKES

~Shared by Treva, NC

These cute cupcakes look hard to make but are very simple. Just a little cutout in the top of the cupcake makes room for the fruit toppers. To create captivating May baskets, wrap a wide strip of decorative paper around each cupcake, holding it in place with double-stick tape. Then attach narrow strips of plain paper for the basket handles.

SERVINGS: 12 servings
 
Nonstick cooking spray
1-2/3  cups all-purpose flour
1-1/2  teaspoons finely shredded lime peel
1-1/4  teaspoons baking powder
1/2  teaspoon baking soda
1/8  teaspoon salt
1/4  cup butter, softened
3/4  cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/2  cup refrigerated or frozen egg product, thawed, or 2 eggs
2/3  cup light sour cream
2  tablespoons fat-free milk
1-1/2  cups sliced or coarsely chopped fresh strawberries, kiwifruit, pineapple, and/or whole fresh raspberries or blueberries
1  cup frozen light whipped dessert topping, thawed
2  tablespoons coconut chips, lightly toasted (optional)
 
1. Preheat oven to 350°F. Line twelve 2-1/2-inch muffin cups with paper bake cups. Coat paper bake cups with cooking spray; set aside. In a medium bowl, combine flour, lime peel, baking powder, baking soda, and salt; set aside.
 
2. In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add sugar, beating until light and fluffy. Beat in eggs. In a small bowl, combine sour cream and milk. Alternately add flour mixture and sour cream mixture to egg mixture, beating on low speed after each addition just until combined.
 
3. Spoon batter evenly into prepared muffin cups, filling each 2/3 to 3/4 full. Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in cups on a wire rack for 5 minutes. Remove cupcakes from pans. Cool completely on wire rack.
 
4. Using a small knife, cut a shallow dip in the top of each cupcake. Save cut off cake tops for another use, such as for making fruit parfaits. Top cupcakes with fruit, whipped topping, and, if desired, coconut.
 
*SUGAR SUBSTITUTES: Use Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 167 cal., 23 g carb. Exchanges: 1.5 other carb. Carb choices: 1.5.

Nutrition Facts Per Serving: Servings: 12 servings
Calories 186 Total Fat (g) 6 Saturated Fat (g) 4 Monounsaturated Fat (g) 1 Polyunsaturated Fat (g) 0 Cholesterol (mg) 14 Sodium (mg) 157 Carbohydrate (g) 30 Total Sugar (g) 14 Fiber (g) 1 Protein (g) 3
Diabetic Exchanges Other Carbohydrates (d.e.) 2 Fat (d.e.) 1


STUFFED CHERRY TOMATOES

~Shared by Jim D., WA

I also stuff the cherry tomatoes with crab salad, egg salad, and sometimes I put them on the crudités tray. They are very good, a little time consuming but well worth the effort, and after one person eats one, they are soon the popular item....They also make a pretty dish by themself. I use many garnish ideas with these. Enjoy!

16 Cherry tomatoes (1/2 pint container)
1 3 1/4 oz can Low sodium tuna in water, drained and flaked
2 tbsp Plain low fat yogurt
2 tsp Finely chopped green onion
2 tsp Low sodium chili sauce
1/4 tsp Prepared horseradish
1/8  tsp Ground black pepper

With a sharp knife, slice tops of tomatoes. With a grapefruit spoon, remove pulp; drain upside down on paper towels.

In a small bowl, combine the remaining ingredients. Spoon an equal amount into each tomato. Refrigerate about one hour.

Source: 50+ Friends Club Cookbook


SUMMER SANGRIA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 (750 milliliter) bottles red wine
2 cups rum
2 cups orange juice
1 cup white sugar
 
1 pint fresh strawberries, sliced
1 (20 ounce) can pineapple chunks in juice
1 (10 ounce) jar maraschino cherries, drained
2 cups rum
2 cups orange juice
 
In a large pitcher, mix the red wine, 2 cups rum, 2 cups orange juice, and sugar. Refrigerate 8 hours, or overnight.

In a large bowl, mix the strawberries, pineapple chunks, and maraschino cherries. Cover with 2 cups rum and 2 cups orange juice. Refrigerate 8 hours, or overnight.

Drain the fruit (reserve the liquid if desired). Mix the fruit into the pitcher with the sangria to serve.


HOT AND SPICY CABBAGE MEDLEY

~Shared by Johnny, LA
 
PREP TIME: 5 min
COOK TIME: 25 min
YIELD: 4 servings 
 
INGREDIENTS:
1 teaspoon Crisco® Pure Vegetable Oil OR Crisco® Pure Canola Oil
2 ounces smoked ham, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 (10 oz.) can can tomatoes with green chilies, undrained and chopped
1/2 teaspoon sugar
4 cups sliced cabbage
1/8 teaspoon black pepper
1/8 teaspoon hot pepper sauce
 
PREPARATION DIRECTIONS:
1. HEAT oil in large skillet over medium heat. Add ham, green pepper and onion. Cook and stir until vegetables are crisp-tender.
 
2. ADD tomatoes and sugar. Simmer 3 minutes.
 
3. ADD cabbage, black pepper and hot pepper sauce. Simmer 15 minutes, stirring occasionally. Serve.


MINIATURE NUT-FILLED PASTRIES

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

Yield: 8 dozen

Ingredients:

2 1/2 cups unsifted flour
1 cup margarine
2 egg yolks, slightly beaten
1/2 cup sour cream
2 cups ground pecans or walnuts
2/3 cup dark corn syrup
Confectioner’s sugar

Preparation:

Place flour in large bowl. With pastry blender or two knives cut in margarine until coarse crumbs form. Stir in egg yolks and sour cream until well mixed. Turn onto floured surface, knead until smooth. Chill dough 20 minutes. Stir together nuts and corn syrup, set aside. Divide dough in half. Roll out half of dough to 1/8-inch thickness. Cut dough into 2-inch squares. Put 1/2 teaspoon nut filling diagonally across square.

Bring up unfilled corners of pastry to meet in center over filling. Pinch corners together firmly to secure. Place on greased cookie sheet.

Bake at 400 degrees for 12 minutes or until edges are lightly browned. Cool. Sprinkle with confectioner’s sugar.


BLT PASTA 

~Shared by Linda H., Rosharon, TX

Serves 6-8

1 pound Rigatoni, Ziti or other medium pasta shape, uncooked
2 tbsp. vegetable oil
3 cloves garlic, chopped
12 oz. fresh spinach leaves, cleaned and stems discarded
1 cup fresh basil, coarsely chopped
5 to 6 strips (about 4 oz.) lean bacon, cooked and crumbled
1/4 cup chopped sun-dried tomatoes
18 plum tomatoes, cored, seeded and cut in halves
1/4 cup freshly grated Parmesan cheese

Prepare pasta according to package directions; drain.

Heat oil in a large skillet over medium heat. Add garlic and sauté until golden, about 1 minute.

Add spinach in handfuls, adding more as spinach wilts. Add basil, bacon and sun-dried tomatoes.

Stir an additional minute, or until heated through.

Combine cooked pasta and spinach mixture in large bowl. Stir in tomatoes and cheese. Serve immediately.


SAVORY ONION BREAD

~Shared by Mary H., Montreal, Canada
 
"Cheddar cheese and onions team up wonderfully in this zesty quick bread that boasts a second helping of cheese on top."
 
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter or margarine
1/2 cup shredded sharp cheddar cheese
1/2 cup finely diced onion
1 tablespoon butter or margarine
1 egg
1/2 cup milk
1/2 cup shredded sharp cheddar cheese
 
Preheat oven to 400 degrees F.  Grease one 8 inch round or one 8 by 8 inch square pan.
 
Combine flour, baking powder and salt; cut in 2 tablespoons of the butter or margarine until mixture is crumbly.  Stir in 1/2 cup of the grated cheese.  Make a well in the center of the mixture.
 
Fry the onion in 1 tablespoon of the butter or margarine until clear and golden.  Set aside.
 
In a small bowl, beat the egg and stir in the milk and cooked onion.  Pour egg mixture into the well in the flour mixture.  Stir until just moistened.  You will have a soft dough.  Pat dough into the prepared pan.  Sprinkle remaining 1/2 cup grated cheese over top.
 
Bake at 400 degrees F. for 25 minutes.  Serve hot.

Makes about 6 servings. 

Source: allrecipes.com


MOHALLABIAH

~Shared by Ann S., Mims, FL

2 containers (794 g) sweetened condensed milk
5½ cups water or 1375 ml
¾ cup white rice flour or 105 g
1½ teaspoons vanilla powder
½ teaspoon rose water
½ teaspoon blossom water
½ cup almonds or 50 g, grated

In a casserole, bring to boil sweetened condensed milk with ¾ of the water.

In another bowl, dissolve the remaining water with the rice powder and vanilla powder.

Slowly pour the rice mixture over the hot milk constantly stirring and cook on low heat for 5 minutes or until the mixture thickens.

Add the rose and blossom water and mix well.

Pour the mixture into small bowls, and garnish with the grated almonds or pistachio.

Source: InternationalRecipes.net


GOLDEN SQUASH MUFFINS

~Shared by Treva, NC

2 & 1/2 c. whole wheat pastry flour
2 & 1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. grated orange peel
1 egg
1/4 c. honey
1/3 c. vegetable oil
1 c. milk
3/4 c. cooked winter squash - such as butternut or acorn
1/4 c. raisins

Mix dry ingredients in a bowl. In a separate bowl beat egg with a fork, then add milk, honey, oil, squash and raisins. Mix well. Mix wet and dry ingredients. Fill 12 muffin cups and bake in 400 degree oven for 20 to 25 minutes.


BANANA-MANGO SMOOTHIES

~Shared by Jim D., WA

2 ripe bananas, peeled and sliced
3 ripe mangos, peeled and diced
2 cups milk
1 cup vanilla ice cream
One quarter cup honey
1 tsp. vanilla

Combine ingredients in a blender and blend until smooth. Refrigerate for at least 1 hour before serving.

The Skinny: Use low fat milk and fat free yogurt in place of the ice cream.


VEGGIE MAC 'N' CHEESE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 1/2 C. uncooked elbow macaroni
3 C. fresh broccoli florets
2 C. fresh cauliflowerets
3 large carrots halved and thinly sliced
1 medium onion chopped
1 T. butter
1/4 C. all purpose flour
1 C. milk
1 C. chicken broth
3 C. shredded sharp Cheddar cheese
1 T. Dijon mustard
1/4 t. salt
1/8 t. pepper
1/4 t. paprika
 
Cook macaroni according to package directions, adding the broccoli, caulifowerets, carrots and celery during the last 6 minutes.  Drain; transfer to a greased 9x13 baking dish.

Meanwhile in a Dutch oven saute' onion in butter until tender.  Sprinkle with flour, stir until blended.  Gradually stir in milk and broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the cheese, mustard, salt and pepper.  Pour over macaroni mixture, stir to coat.  Sprinkle with paprika.

Bake uncovered at 350 for 15-20 minutes or until heated through.


FRANCIS FORD COPPOLA'S SPAGHETTI SAUCE

~Shared by Johnny, LA

Makes 6 servings

3 tablespoons olive oil
1 ½ pounds Italian sausage, removed from the casing and crumbled
2 tablespoons chopped garlic
1 ¼ cups chopped onion
1 cup Italian red wine
1 (28-ounce) can Italian tomatoes
1 (6-ounce) can tomato paste
1 tablespoon dried basil
1 teaspoon salt (or more to taste)
1 teaspoon red pepper flakes
1 teaspoon sugar
Cooked meatballs
Hot cooked spaghetti

Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the sausage, garlic and onions and cook, stirring until the sausage is well browned and the onions are very soft, 8 to 10 minutes. Add the wine, tomatoes, and the tomato paste. Swirl water in the tomato paste can to rinse out the remnants of the paste, and add the water to the pot. Add the basil, salt, red pepper flakes, and the sugar. Stir to mix and bring to a gentle boil.

Reduce the heat to low and simmer, stirring occasionally, for about three hours. Add a little water if the sauce becomes too thick. Add cooked meatballs and heat until they are warm through, about 15 minutes. Serve over spaghetti.


STUFFED CHICKEN ROLLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Makes: 6 servings
 
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, lightly beaten
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1 tsp. paprika
 
PREHEAT oven to 400F. Combine stuffing mix and water in medium bowl. Let stand 5 min. Stir in eggs. PLACE chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika. BAKE 30 min. or until chicken is cooked through (170F).

How To Pound Chicken Breasts
Place 2 of the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with the side of a heavy can, rolling pin or meat mallet until chicken is 1/4-inch thick. Remove chicken from bag; set aside. Repeat with remaining chicken breasts.

Great Substitute
Omit milk. Substitute 1 jar (12 oz.) chicken gravy for the canned soup.


BETH'S CAVATINI

~Shared by Linda H., Rosharon, TX

2 C. spiral pasta Cook and drain pasta.
1 lb ground beef
5-8 oz sliced pepperoni
1 onion, diced
½ green pepper, diced
1 Tbsp Italian seasoning
1 tsp garlic powder
1 (2lb) jar Prego spaghetti sauce
1 can sliced mushrooms
2 C. grated Mozzarella cheese
½ C Parmesan cheese

In a large pan, brown meat; drain.  Add pepperoni, onion and pepper and sauté until vegetables are tender.  Add seasonings, spaghetti sauce and mushrooms.

Layer in 9”x13” casserole or 2 – 8”x8” casseroles putting sauce then spiral pasta then mozzarella.  Repeat until all ingredients are used.  Sprinkle with Parmesan and bake, covered in 350-degree oven for 1 hr.  Freezes and reheats well.


TUNA AND SHELLS WITH CHEESE

~Shared by Leasa, IA
 
I tried this last week and Jer didn't like it because he said it needed the egg noodles..go figure??  I did tweek the original recipe.
 
3 C uncooked shell pasta
1 C shredded processed American cheese
2 T grated Parmesan cheese
1/2 C milk
2 small cans tuna in water, drained and flaked
 
Cook pasta in water, drain and set aside.  Stir cheese into milk in large sauce pan.  Cook over med heat until cheese is melted.  Stir in pasta and tuna.
 
Serves 4-6
 
Chef's Note:  I used 3/4 C milk, added 1/2 - 16 oz pkg froz mixed veggies, 1 can low-sodium mushroom soup, added some parsley and I only used 2 C small shell pasta, uncooked, along with shredded sharp cheddar.   I thought it was pretty tasty...and a good recipe for camping!!!

Source: Southern Food


SPINACH FRITTATA

~Shared by Larry J., Spring Hill, TN

A healthy meal alternative that anyone can enjoy.

INGREDIENTS:

1/2 pound fresh spinach, trimmed or 1 (10) ounce package frozen chopped spinach
3 Tablespoons butter
1/2 pound fresh mushrooms, sliced
1 small onion, finely diced
8 eggs
1/2 teaspoon salt
1-1/3 teaspoon pepper
1-1/2 cups grated fresh Parmesan cheese

TO PREPARE:

Cook spinach.  Drain and squeeze out excess liquid.  In a large ovenproof skillet, saute the mushrooms and onions. Beat eggs,salt and pepper  Stir spinach into eggs.  Mix well and pour over mushrooms and onions in skillet.  Cook over medium heat until eggs are set.  Sprinkle with Parmesan cheese.  Place in oven and broil until cheese melts and top is lightly browned.  Cut into wedges to serve.

SERVINGS:  6

Source: "Traditions...A Taste of the Good Life" by The Junior League of Little Rock

LOW-FAT MARINATED POTATO SALAD
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

5 medium (about 1 1/2 lb) red-skinned potatoes, cut into 1/2-inch cubes
3 Tbsp. fat-free, low-sodium or regular chicken broth
2 Tbsp. olive oil
1 1/2 Tbsp. plus 1 tsp. balsamic vinegar
1 large celery stalk, thinly sliced
3 Tbsp. chopped red onion or other sweet onion
1 1/2 tsp. Dijon-style mustard
3/4 tsp. basil
3/4 tsp. dried thyme leaves
1/4 tsp. salt, or to taste (optional)
2 to 3 drops hot pepper sauce

Combine the potatoes and enough water to cover in a large saucepan. Cover the pot and bring to a boil over high heat.  Reduce the heat and simmer 6 to 11 minutes, until the potatoes are tender but not soft when pierced with a fork. Cool under cold running water. Drain well in a colander. While the potatoes are cooking, in a large bowl or serving dish, combine the broth, oil, and vinegar.  Stir to mix.  Add the celery, onion, mustard, basil, thyme, salt (if desired), and hot pepper sauce. Stir to mix well. To assemble the salad, add the potatoes, carefully stirring with a large spoon to coat them with the dressing mixture.  Be careful not to break up the potatoes. Cover and refrigerate several hours, stirring occasionally, to allow flavors to blend. Leftover salad will keep for 3 to 4 days in the refrigerator.


CHERRY BERRY SMOOTHIE

~Shared by Treva, NC

1 & 1/2 cups fresh strawberries, hulled
1 cup pitted dark sweet cherries or 1 cup frozen unsweetened pitted dark sweet cherries*
1 cup fresh raspberries
1 cup pomegranate juice, chilled
1/2 cup fresh blueberries

In a blender combine strawberries, cherries, raspberries, pomegranate juice, and blueberries.

Cover and blend until almost smooth.

Makes: 4 (8-ounce) servings


ANN'S BOSTON BAKED BEANS

~Shared by Maggie, TX

(Ideal slow cooker size: 4-5-quart)

Ingredients:

1 cup raisins
2 small onions, diced
2 tart apples, unpeeled, diced
1 cup chili sauce
1 cup chopped extra-lean, reduced-sodium ham
1 lb. 15-oz. can baked beans
2 14 1/2-oz. cans baked beans, no-added-salt
3 tsp. dry mustard
1/2 cup sweet pickle relish

Directions:

Mix together all ingredients.

Cover. Cook on Low 6-8 hours.

Exchange List Values: Starch 1.0, Fruit 0.5, Carbohydrate 0.5

Serving Size: Makes 20 Side Dish Servings

Nutritional Information: Per Serving: Calories 148 (Calories from Fat 6), Total Fat 1 gm (Saturated Fat 0.1 gm, Polyunsat Fat 0.2 gm, Monounsat Fat 0.1 gm, Cholesterol 3 mg), Sodium 443 mg, Total Carbohydrate 32 gm, Dietary Fiber 6 gm, Sugars 16 gm, Protein 6 gm

Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good

CHICKEN AND PEA POD STIR-FRY

~Shared by Mary S., Nashville, TN

Yield: 4 servings
Serving Size: 1-1/2 cups stir-fry includes 5/8 cup chicken

INGREDIENTS

-  2 tablespoons cornstarch
-  1 teaspoon granulated sugar
-  1 cup water
-  1 tablespoon low-salt soy sauce
-  1 tablespoon peanut oil
-  1-1/2 cups julienne-cut carrot
-  2 cups fresh snow pea pods or sugar snap peas,
   OR 1 (6 ounce) package frozen pea pods, thawed and drained
-  3/4 cup sliced green onions
-  2 tablespoons grated fresh gingerroot
-  2-1/2 cups cubed (3/4-inch), cooked chicken breast

DIRECTIONS

In a small bowl, combine cornstarch and sugar, and blend well. Add water and soy sauce, blending until smooth. Set aside.

Heat oil in a large skillet or wok over medium-high heat. Add carrots and stir to coat. Cover and cook 3 minutes. Add snow pea pods or snap peas, green onions, and gingerroot, and cook, stirring, for 3 to 4 minutes or until vegetables are crisp tender.

Stir in chicken and cornstarch mixture. Cook, stirring, until mixture thickens and is thoroughly heated.

Nutritional Information Per Serving: Glycemic Index: 44, Glycemic Load: 5, Calories: 257, Carbohydrate: 14 g, Dietary Fiber: 2-1/2 g, Fat: 7 g, Cholesterol: 63 mg, Sodium: 211 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat

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


SALAD NICOISE

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  8 ounces small new potatoes, halved
-  2-1/2 cups cut fresh green beans
-  1/2 cup light olive oil vinaigrette salad dressing
-  8 cups torn romaine, Boston, or Bibb lettuce
-  4 slices red onion, separated into rings
-  12-ounce can albacore tuna in water, drained
-  4 hard-boiled eggs, peeled and quartered
-  16 cherry or grape tomatoes
-  1/4 cup sliced black olives

DIRECTIONS

Place the potatoes in a 2-quart pot and cover with water. Boil for about 12 minutes, until tender. Remove the potatoes with a slotted spoon, rinse with cool water, and set aside.

Add the green beans to the pot and boil for about 3 minutes, until crisp-tender. Rinse the beans with cool water and drain well. (You can cook the potatoes and beans the day before and refrigerate until ready to assemble the salads.)

When ready to assemble the salads, slice the potatoes 1/4-inch thick and place in a bowl with green beans. Add 1/4 cup of the salad dressing and toss to mix. Set aside.

Arrange a quarter of the lettuce over the bottom of each of four serving plates and top with a quarter of the onion rings.

Arrange the center of each salad and drizzle each salad with a tablespoon of the remaining dressing. Arrange a quarter of the potato mixture and 4 tomatoes around the outer edges of each plate and top with a sprinkling of olives. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 347, Carbohydrate: 29 g, Cholesterol: 214 mg, Fat: 12 g, Saturated Fat: 1.4 g, Fiber: 5.2 g, Protein: 37 g, Sodium: 680 mg, Calcium: 116 mg Diabetic Exchanges: 3 Very Lean Meat, 3 Vegetable, 1 Starch, 2 Fat

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


ASIAN PORK WITH PEPPERS AND PINEAPPLE

~Shared by Mary S., Nashville, TN

Yield: 4 servings
Serving size: 1 cup stir-fry including 4 ounces pork

INGREDIENTS
-  1 pound pork tenderloin, cut into thin strips
-  2 teaspoons plus 1/2 teaspoon fructose
-  1 tablespoon plus 1 teaspoon low-salt soy sauce
-  1 tablespoon fresh gingerroot, minced, or 1-1/2 teaspoon ground ginger
-  2 cloves garlic minced
-  1 tablespoon peanut oil
-  1 medium green bell pepper, cored, seeded, and cut into 1/4-inch strips
-  1 medium yellow bell pepper, cored, seeded, and cut into 1/4-inch strips
-  1 green onion, sliced
-  1 (8 ounce) can pineapple chunks in its own juice, liquid reserved
-  1 tablespoon cornstarch

DIRECTIONS

In medium glass or ceramic bowl, combine pork, 2 teaspoons fructose, 1 tablespoon soy sauce, ginger and garlic. Mix well. Cover and refrigerate for 15 minutes to blend flavors.

Heat a 12-inch skillet or wok over medium-high heat. Add oil and heat. Add pork mixture and stir-fry for 3 minutes or until pork is no longer pink. Remove pork from skillet and stir-fry bell peppers and green onion for 3 minutes or until crisp-tender.

In small bowl, combine reserved pineapple liquid, cornstarch, 1/2 teaspoon fructose, and 1 teaspoon soy sauce, blending well. Add cooked pork and pineapple chunks to the skillet.

Stir in cornstarch mixture. Cook until sauce is thickened and pineapple is thoroughly heated, stirring constantly.

Nutritional Information Per Serving: Glycemic Index: 11, Glycemic Load: 2, Calories: 264, Protein: 25 g, Carbohydrate: 23 g, Dietary Fiber: 2 g, Net Carbohydrate: 21 g, Fat: 10 g, Saturated Fat: 2-1/2 g, Cholesterol: 75 mg, Sodium: 255 mg
Diabetic Exchanges: 3 Lean Meat, 1 Fruit, 1 Vegetable, 1/4 Starch, 1 Fat

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


PORK CUTLETS WITH BACON AND ONIONS

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  2 slices lean bacon
-  1 large onion, cut in half and sliced
-  2 teaspoons balsamic vinegar
-  Nonstick cooking spray
-  4 (4 ounce) pork cutlets, trimmed of excess fat
-  1/2 teaspoon salt
-  1/4 teaspoon fresh ground black pepper

DIRECTIONS

Cook the bacon in a large nonstick skillet for about 6 minutes. Remove the bacon from the skillet and chop it into bite-sized pieces.

Drain all but 1 teaspoon of the fat. Add the onion to the skillet and cook for 7-8 minutes. Add the balsamic vinegar and cook for 1 minute. Remove the onions from the skillet. Add the bacon to the onions and keep warm.

Wipe the skillet clean and spray with cooking spray. Sprinkle the pork with salt and pepper. Saute the pork over medium heat for 4-5 minutes per side. Serve the bacon and onion mixture over the pork.

Nutritional Information Per Serving (4 ounces): Calories: 188, Fat: 7 g, Cholesterol: 69 mg, Sodium: 391 mg, Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 1 Vegetable, 3 Lean Meat

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


VERY BLUEBERRY SUNDAES

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

Sauce:
-  1 cup frozen blueberries
-  3 tablespoons orange juice OR 2 tablespoons orange juice plus 1 tablespoon orange liqueur
 -  Sugar substitute equal to 2 tablespoons sugar

Rest of ingredients:
-  2 cups low-fat vanilla ice cream
-  1/4 cup chopped toasted pecans or sliced toasted almonds

DIRECTIONS

To make the sauce, place the blueberries, orange juice, and sugar substitute in a mini food processor and process until smooth. Set aside for about 15 minutes, until the mixture has thawed. Or transfer to a covered container and chill until ready to use.

To assemble the sundaes, place a 1/2 cup scoop of ice cream in each of 4 dessert dishes. Top the ice cream in each dish with a quarter of the sauce and a sprinkling of the nuts. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 176, Carbohydrate: 25 g, Cholesterol: 5 mg, Fat: 7.6 g, Saturated Fat: 1.5 g, Fiber: 2.8 g, Protein: 3.9 g, Sodium: 50 mg, Calcium: 110 mg Diabetic Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat

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

BEAN SOUP WITH CHEDDAR CORNMEAL DUMPLINGS

~Shared by Maggie, TX

"I created my own, easy-to-prepare bean soup based on one we liked at a local Mexican restaurant," writes Shannon Kohn of Simpsonville, South Carolina. "I added dumplings to make it more of a complete meal."

SERVINGS 2  
CATEGORY Low Fat  
PREP 15 min.
COOK 15 min.  
TOTAL 30 min.  

INGREDIENTS
1/4 cup chopped onion
1/4 cup fresh baby carrots, cut into 1/4-inch slices
1 can (15 ounces) pinto beans, rinsed and drained
1 cup chicken broth
1 cup chunky salsa
1/3 cup self-rising flour
2 tablespoons cornmeal
1/8 teaspoon salt
1/4 cup 2% milk
2 tablespoons shredded cheddar cheese

DIRECTIONS
In a large saucepan coated with cooking spray, saute onion and carrots until tender. Stir in the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly.

For dumplings, in a small bowl, combine the flour, cornmeal and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering). Yield: 2 servings. Editor’s Note: As a substitute for 1/3 cup of self-rising flour, place 1/2 teaspoon baking powder and 1/8 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1/3 cup.

Nutrition Facts
One serving: 1-1/3 cups soup with 3 dumplings (prepared with reduced-sodium broth and reduced-fat cheese) Calories: 383 Fat: 3 g Saturated Fat: 1 g Cholesterol: 7 mg Sodium: 1506 mg Carbohydrate: 69 g Fiber: 10 g Protein: 18 g

Source: Cooking for 2


ANCHO CHILI MARINATED NY STEAK

~Shared by Maggie, TX

An ancho chili marinated NY steak topped with a cilantro and caramelized shallot salsa. Delicioso!

Salsa:
½ cup shallots.
¼ cup cilantro
2 ½ tsp olive oil
2 tsp rice wine vinegar
salt and pepper to taste

Marinade:
1 oz olive oil
1 ½ tsp ancho chili paste
1 sprig of thyme, oregano, basil, cilantro, and basil
salt and pepper
2 oz red wine
2 10oz NY steaks

To marinate steaks simply finely chop all herbs, and add oil, wine, paste and salt and pepper. Pour mixture over steaks and let sit for 24 hours in refrigerator.

For salsa:
Finely chop shallots and sauté until caramelized. Let cool. Chop cilantro and add to remainder of ingredients. When shallots are cool stir into mixture.

Grill steaks to desired temperature and top with salsa. Serve with roasted garlic mashed potatoes and seasonal vegetables.

Serves 2

HONEY BAKED CHICKEN FINGERS

1/2 chicken breast per person
2-4 tbsp. honey (I only use honey from OhioHoney.com!)
1 c. cornflake crumbs
BBQ sauce or honey for dipping

Preheat oven to 350°. Cut chicken breasts into 1/2" strips. In a small bowl combine chicken and honey, stir to cover the chicken completely. Pour cornflake crumbs into a large bowl and roll each chicken strip in the crumbs until covered, place on a ungreased cookie sheet. Bake 12 to 15 minutes.


CROCK POT HOT DIP

Ingredients:

1 pound Italian Sausage - hot
1 pounds velveeta - Mexican type - hot
1 can rotel tomatoes (drained)
1 jar pace picante sauce - hot
1 jalapeno pepper - finely diced

Directions:

1. Brown sausage and drain along with jalapeno pepper.

2. Add to slow cooker/Crock Pot with other ingredients and simmer on low for 1 hour or more until melted and blended.

3. Serve with tortilla strips or chips, large Fritos corn chips, or even lightly toasted and cubed sourdough bread.


LEMON-LIME REFRIGERATOR CAKE

So easy even I can fix it, lol.

1 pkg. lime gelatin (4 serving size)
1 pkg. lemon supreme cake mix

Topping:
1 env. whipped topping mix (2 to 2 1/2 cups)
1 pkg. lemon instant pudding mix (4 serving size)
1 1/2 cups cold milk

Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature. Mix and bake cake as directed on box in a 9" x 13" pan. Cool cake for 20 to 25 minutes. Poke deep holes through top of warm cake with meat fork or toothpick or wooden spoon; space holes about 1-inch apart. With a cup, pour slowly the gelatin mixture into the holes. Refrigerate cake while preparing topping. To make topping, in a chilled deep bowl, blend the whip topping mix, instant pudding and cold milk until stiff, about 3 to 8 minutes. Immediately frost cake. Cake must be refrigerated. Can be frozen.

For an alternate topping, mix the pudding and cold milk together and add 2 to 2 1/2 cups Cool Whip and gently stir together. Frost cake.


APRICOT BLEU CHEESE STUFFED CHICKEN BREASTS

I'm not a big fan of apricots but this was very good.

4 ounces dried apricots, chopped
2 tablespoons parsley, chopped
4 cloves garlic, minced
4 ounces bleu cheese, crumbled
2 boneless chicken breasts, halved
8 slices bacon

Preheat oven to 375F. Mix apricots, parsley, garlic and cheese in a small bowl. Loosen the skin of chicken breasts and stuff cheese mixture underneath. Press the skin down. Wrap each breast half with 2 slices of bacon. Place breasts in a greased baking dish. Bake about 40 minutes or until done.


CHEESY WILD RICE CASSEROLE

Makes: 6 to 8 servings
Prep: 20 minutes
Bake: 35 minutes
 
Ingredients
1  6-ounce package long grain and wild rice mix
1  4-ounce can sliced mushrooms, drained
2-1/2  cups water
1  10-ounce package frozen chopped spinach
3/4  cup chopped onion
1  tablespoon butter or margarine
2  teaspoons prepared mustard
1/4  teaspoon ground nutmeg
1  8-ounce package cream cheese, cut into cubes

Directions
1. In a 2-quart casserole, combine rice mix and seasoning packet with mushrooms. In a medium saucepan, combine water, spinach, onion, butter, mustard, and nutmeg. Bring to boiling; remove from heat. Stir mixture; pour over rice mixture. Stir in cream cheese.

2. Bake, covered, in a 375 degree F oven 20 minutes. Stir mixture. Cover; bake 15 to 20 minutes more or until rice is tender. Stir again. Let stand 5 minutes before serving.Makes 6 to 8 servings.

Test Kitchen Tip: This rice dish tastes just as creamy when you make it with reduced-fat cream cheese (Neufchatel). And the casserole can be assembled ahead and refrigerated for up to 2 hours before baking. Add a few extra minutes to the baking time to heat the casserole through.

Nutrition Facts
Servings Per Recipe 6 to 8 servings Calories 271, Total Fat (g) 16, Saturated Fat (g) 10, Cholesterol (mg) 47, Sodium (mg) 692, Carbohydrate (g) 26, Fiber (g) 3, Protein (g) 7, Starch (d.e.) 1, Vegetables (d.e.) 2, Fat (d.e.) 3, Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens Magazine


STUFFED CREAM CHEESE ROLL WITH OYSTERS OR CLAMS

I haven't tried this one yet but with the great ingredients, I don't see how you could miss!

2 (8 oz.) pkgs. cream cheese
2 Tbs. mayonnaise
2 tsp. Worcestershire sauce
Dash hot pepper sauce
1 Tbs. grated onion
1/2 tsp. salt
Garlic salt
6-1/2 oz. smoked oysters or minced clams
Lots of fresh parsley, minced

Combine cheese, mayonnaise, and seasonings. Spread into a rectangle 1/2-inch thick on a large piece of foil spread on a baking sheet. Drain clams well and mash slightly (same with oysters). Spread over cheese rectangle. Chill thoroughly. Roll up jelly roll fashion. Refrigerate. Cover generously with fresh minced parsley. Serve with crackers.

Serves 8-10.

Source: Taste Buds, Best of the Best from North Carolina - Select Recipes from North Carolina's Favorite Cookbooks


APPLE SCONES

Ingredients:

4 tablespoons (1/4 cup, or 1/2 stick) cold butter
1 1/2 cups all-purpose flour
1/2 cup wheat germ
1/4 cup sugar
1/2 teaspoon cinnomon
1 tablespoon baking powder
1/4 teaspoon baking soda
2 eggs (1 for glazing)
1/2 cup buttermilk
1 Granny Smith apple (peeled and cut into 1/2-inch cubes, about 1 cup)

Directions:

Preheat the oven to 350 degrees.

Cut the butter into small (1/4-inch) chunks, rewrap it in the paper, and return it to the refrigerator.

Combine the dry ingredients. Beat 1 egg and combine it with the buttermilk. Thread the butter though the dry ingredients with thumb and fingers, getting it to a gravelly texture.

Comb the buttermilk-egg mixture into the butter-flour "gravel" then add the apple cubes, blending through the batter just enough to be able to make two equal sized balls.

Flatten the balls to 2 disks 5 to 6 inches in diameter. Now "pizza-slice' each disk into four sections. Put the scones on an ungreased cookie sheet. Beat the second egg and brush it on the scones as a glaze.

Bake for 20 minutes, until golden brown.

Source: The Good Enough to Eat Breakfast Cookbook by World-famous chef Carrie Levin