(This edition is posting early due to a conflict in my work schedule.)

Good morning and welcome to your Sunday edition of A to Z Recipes newsletter. It is very early here as I am working a 12-hour day watch. Hopefully, when I post this and head to work, you are still having sweet dreams.

It has been a busy week for us and the weekend was relaxing for my kids. Of course, their Mom had to work but that is a good thing. I say often how much I love my job and I truly do. I hear from folks who are looking for another line of work or are dissatisfied with their current employer. God has blessed me with a career and boss who make working weekends and holidays bearable. When you are employed in my line of work, that is saying something!

We're getting very close to the deadline for the monthly theme of Cheese, Please! While I am extremely pleased with the recipes received thus far, I believe I may be missing a very important recipe: YOURS. Please go to the Monthly Theme section and read about how you can become a part of a great recipe topic. Sharing is fun. Besides... don't you think its about time you made a contribution (recipe submission) to those who have been so generous with you? Yepper!

I have great news! Linda in Michigan is rested and feeling great. She has been very busy playing an important role called "Granny". Babies have been returned to their mom and she is working on an issue which (I hope) will be in your inbox on Wednesday. Yippee!

In today's issue you will find a fabulous assortment of recipes sent in by readers. Whatever your taste preferences, you should find something to call your own here. We also have some other tidbits to make you think and laugh, and I hope you do. We'll see you here again on Wednesday. In the meantime, I hope to see YOUR email address in the recipe inbox with YOUR recipes for posting in issues. Take care until next time we meet.

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.
~George Bernard Shaw

Attitude is Everything!

Shared by Angelique, TX

There once was a woman who woke up one morning, looked in the mirror, and noticed she had only three hairs on her head.

"Well," she said, "I think I'll braid my hair today." So she did and she had a wonderful day.

The next day she woke up, looked in the mirror and saw that she had only two hairs on her head.

"H-M-M, " she said, "I think I'll part my hair down the middle today." So she did and she had a grand day.

The next day she woke up, looked in the mirror and noticed that she had only one hair on her head.

"Well," she said, "Today I'm going to wear my hair in a pony tail." So she did and she had a fun, fun day.

The next day she woke up, looked in the mirror and noticed that there wasn't a single hair on her head.

"YEAH!" she exclaimed, "I don't have to fix my hair today!"

Things You Didn't Know Had Names

Shared by Don G., GA

Rowel: the revolving star on the back of a cowboy's spurs

Columella: the bottom part of the nose that separates the nostrils

Saddle: the rounded part on the top of a book of matches

Ophyron: the space between your eyebrows

Rasceta: the creases on the inside of your wrist

Purlicue: the space between the extended thumb and index finger

Nittles: the punctuation marks designed to denote swear words in comics

Ferrule: the metal band on the top of a pencil that holds the eraser in place

Peen: on a hammer, the end opposite the striking face

Obdormition: when an arm or a leg "goes to sleep" as a result of numbness caused by pressure on a nerve

Keeper: the loop on a belt that holds the end in place after it has passed through the buckle

Armsate: the hole in a shirt or a sweater through which you put your hand and arm

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
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I've Got A Problem. . . .

Shared by Pam, OH

It's going to take me a little longer to answer my E-mails now . . . .




Cubicle Wisdom

Shared by Barbara, Chula Vista, CA

1. If you do a good job and work hard, you may get a job with a better company someday.

2. The light at the end of the tunnel has been turned off due to budget cuts.

3. Sure, you may not like working here, but we pay your rent.

4. Rome did not create a great empire by having meetings--they did it by killing all those who opposed them.

5. A person who smiles in the face of adversity probably has a scapegoat.

6. If at first you don't succeed--try management.

7. Never put off until tomorrow what you can avoid altogether.

8. Never quit until you have another job.

9. Hang in there: Retirement is only 30 years away!

10. Go the extra mile--It makes your boss look like an incompetent slacker.

11. Pride, commitment, teamwork--words we use to get you to work for free.

12. Work: It isn't just for sleeping anymore.

13. There are two kinds of people in life: people who like their jobs, and people who don't work here anymore.


Grandma Doesn't Know Everything

Shared by Julie, Galveston, TX

Little Tony was staying with his grandmother for a few days. He'd been playing outside with the other kids for a while when he came into the house and asked her, "Grandma, what is that called when two people are sleeping in the same room and one is on top of the other?"

She was a little taken aback, but decided to tell him the truth. "It's called sexual intercourse, darling."

Little Tony just said, "Oh, OK" and went back outside to talk and play with the other kids.

A few minutes later he came back in and said angrily, "Grandma, it is not called sexual intercourse! It's called Bunk Beds!"

"And Jimmy's Mom wants to talk to you!!"

PINA COLADA CHEESECAKE

~Submitted by Ann, FL

Servings: Makes one (9-inch) cheesecake
Prep Time: 15 minutes
Cook Time: 55 minutes

Ingredients 
1 1/4 cup graham cracker crumbs 
1/2 cup flaked coconut, toasted 
1/2 cup finely chopped nuts, toasted 
2 tablespoons light brown sugar 
1/4 cup butter or margarine, melted 
2 (8-ounce) packages cream cheese, softened 
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
3 eggs 
1/4 cup frozen orange juice concentrate, thawed 
1 (8-ounce) can juice-packed crushed pineapple, well drained 
1 (8-ounce) can sliced pineapple, drained and cut in half 
Maraschino cherries 
Orange slices

Instructions 
Preheat oven to 300°F. Combine graham cracker crumbs, coconut, nuts, brown sugar and butter; press firmly on bottom and halfway up sides of 9-inch springform pan. 

In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add eggs and orange juice; mix well. Stir in crushed pineapple. Pour into prepared pan. 

Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish with sliced pineapple, maraschino cherries and orange slices. Store leftovers covered in refrigerator.

Source: eaglebrand.com


KAHLUA FILLED COOKIE CUPS

~Submitted by Treva, Eastern TN

1/3 cup granulated sugar 
1/2 cup butter, softened 
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract 
1 egg yolk 
1 cup all-purpose flour 
Dash of salt 

Heat oven to 350 degrees F. Grease 24 miniature muffin cups. Beat sugar and butter until fluffy. Add vanilla extract, almond extract and egg yolk. Blend well. Stir in flour and salt. Mix well. Chill one hour. Place 2 teaspoons dough into each muffin cup and press up sides to form shell. Bake for 10 to 15 minutes. 

Filling:
2 tablespoons unsweetened cocoa 
1/2 cup butter, softened 
1 cup confectioners' sugar 
2 tablespoons Kahlua (coffee liqueur)
Grated chocolate 

Carefully remove cookie cups from muffin tin; let cool. In small bowl, beat cocoa and butter until fluffy. Add confectioners' sugar and liqueur. Blend well. Spoon filling into pastry bag or a zip-type bag with the corner snipped off) and squeeze into cookie cups. Sprinkle with grated chocolate.


APRICOT GLAZED PORK ROAST

~Submitted by Angelique, TX

1 can (10 1/2 oz.) Campbell's® Chicken Broth
1 jar (18 oz.) apricot preserves
1 large onion, chopped
2 tbsp. Dijon-style mustard
4 lb. boneless pork loin roast

MIX broth, preserves, onion and mustard in 3 1/2-qt. slow cooker. Cut pork to fit. Add to cooker.

COVER and cook on LOW 8 to 9 hours or until done.

Serves 8.

Source: Campbell's Kitchen


LASAGNA CASSEROLE

~Submitted by Treva, Eastern TN

6 cups cooked egg noodles
1 jar of spaghetti sauce
1 pound of hamburger browned
1/2 cup sour cream
4 ounces cream cheese
3 cups grated cheddar cheese
1 cup sliced black olives (optional)

Combine all ingredients in a casserole dish except for 1 cup of the cheddar cheese. Mix well. Sprinkle 1 cup of cheddar cheese on the top. Cover. Bake at 350 degrees for 1 hour.

Serve with garlic bread (or garlic breadsticks) and a salad. Yum!


GINNY'S CRESCENT TUNA ROLLS

~Submitted by Barbara, Chula Vista, CA

1 (7 3/4 ounces) Oregon's Choice Gourmet Albacore
1 (3 ounce) pkg. cream cheese, softened (low-fat OK)
1 or 2 chopped green onions
1 (8 ounces) can Pillsbury refrigerated Crescent Dinner Rolls
1/4 teaspoon lemon pepper 
1 teaspoon lemon juice

Heat oven to 350 degrees. Mix cream cheese, drained albacore, green onion, lemon pepper and lemon juice well. Separate crescent dough into 8 triangles. Divide tuna mixture into 8 parts and place onto each triangle.

Roll from the shortest side of the triangle to the opposite point. Place rolls onto lightly greased cookie sheet. If desired for a softer crust, brush tops with a little melted butter or margarine (I don't). Bake at 350 degrees for about 20 minutes or until golden brown.

Source: oregonschoice.com


BEEF WELLINGTON

~Submitted by Treva, Eastern TN

1 (6 lb.) whole beef tenderloin roast 
butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck, liver pate or 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise Sauce (follows)
Parsley for garnish

About 2 hours before serving:
1. Preheat oven to 425 degrees F. In large open roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter. Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F. (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.

2. Thaw pastry as label directs.

3. Meanwhile, in 10 inch skillet over medium high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.

4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14x12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin; reserve trimmings for decoration.

5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.

6. With knife, cut trimmings into holly leaves; roll small pieces into holly berries. Use remaining egg white to attach pastry berries and leaves on top crust.

7. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.

8. Prepare Bordelaise Sauce.

9. To serve, garnish with parsley. Cut Beef Wellington into wedges. Serve with Bordelaise sauce.

Makes 10 servings. About 640 calories per serving.

BORDELAISE SAUCE:

In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves and 1/8 teaspoon ground black pepper. Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine and 1/4 cup water. Increase heat to medium high; cook mixture, stirring constantly, until sauce boils and thickens.


STUFFED MUSHROOMS - GREEK STYLE

~Submitted by Treva, Eastern TN

1 large pkg whole white mushrooms (around 25 count) 
2 pkg (10oz.) chopped frozen spinach (thawed and drained) 
1 can or jar (about 5oz) Greek black olives (chopped) 
3-4 chopped onions 
1 pkg (3.5oz) feta cheese (crumbled) 

Wash mushrooms thoroughly. Remove stems & chop...set aside. Dry mushroom caps 

Sauté onions in olive oil. Add spinach & mushroom stems. Cook a few minutes. Mix in olives & feta cheese. 

Stuff mushrooms & set on oiled baking dish. Set oven to 325 degrees & bake until mushrooms are tender. Cool & serve.


24 HOUR SALAD

~Submitted by Julia, TX

1 head of lettuce, chopped
1/2 cup green onions, minced
1 cup celery, chopped
1 Pkg (10 oz) frozen peas, break up with fork
2 cans (small) water chestnuts, sliced
1-1/2 cup real mayonnaise with 2 TBSP sugar, stirred in
1 tsp seasoned salt
1/2 cup parmesan cheese (grated can)
1/2 tsp garlic powder
6 hard boiled eggs - grated (helps to chill eggs before grating)

Put salad in layers. Cover tightly for 24 hours in refrigerator. Toss when ready to serve.


CHOCOLATE NUT CRUNCH CANDY

~Submitted by Treva, Eastern TN

1/2 cup chopped nuts (choose your favorite)
1/2 cup butter or margarine, plus some for greasing pan
3/4 cup brown sugar, packed
6 1-ounce squares semisweet chocolate, coarsely chopped

Butter an 8-inch-square pan. Sprinkle the chopped nuts evenly over the buttered surface.

In a heavy saucepan, melt the butter. Add the sugar and bring to a rolling boil, stirring constantly. Reduce the heat and boil gently for four to five minutes, stirring occasionally. Pour carefully and evenly over the nuts in the pan. Sprinkle chopped chocolate on top. Cover the pan for two minutes to allow the heat to soften the chocolate. When it's soft, spread it evenly over the candy.

Chill until very firm. Remove from pan and break or cut into pieces.

Makes about 1 pound


LIGHT WHEAT BREAD

~Submitted by Tena, MO

2 1/2 cups bread flour
1 1/2 cups whole-wheat flour
1 1/2 tablespoons sugar or honey
1 1/2 teaspoons salt
3 tablespoons powdered milk
1 1/2 teaspoons yeast
2 tablespoons shortening or butter
1 1/4 cups water at room temperature

Combine flours, sugar, salt, milk and yeast. Add shortening, honey (if using), and water. Mix on low speed until ingredients form a ball. Mix on medium speed with dough hook for 6 minutes. Cover bowl and let rise for 1 1/2 to 2 hours. Remove dough from the bowl and press it by hand into a rectangle about 3/4" thick, 6" wide and 8 to 10" long. Form it into a loaf and place in oiled bread pan. Mist top with spray oil and loosely cover with plastic wrap. Proof for 90 minutes. Bake at 350F for 30 minutes. Rotate pan and continue to bake for another 15-30 minutes.

Source: Bread Baker's Apprentice


SPICED PEPPER STEAK (CROCK POT)

~Submitted by Treva, Eastern TN

1 & 1/2 pounds round steak, cut into strips about 1 x 3-inches
2 tablespoons cooking oil
1 large onion, chopped
1/4 cup soy sauce
1 clove garlic, minced
1 teaspoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 can (14.5 ounces) diced tomatoes with juices
2 medium green bell peppers, seeded and cut into strips
1/4 cup cold water blended with 1 tablespoon cornstarch

Heat oil in a heavy skillet over medium heat; brown beef strips quickly. Drain beef and place in crockpot then top with onion. 

Combine soy sauce, garlic, sugar, salt, pepper, and ginger; pour over beef and onion. Cover slow cooker; cook on LOW setting for 6 hours. Add tomatoes and green bell peppers; cook 1 hour longer. Stir cornstarch mixture into the pot; cook on HIGH setting until thickened.

Serves 6.


SHOO-FLY PIE

~Submitted by Jean, Syracuse, NY

This is a semi-moist shoo-fly Amish pie recipe.

Crumb mixture:

1 1/2 cups flour 
1 tsp baking powder 
1/2 cup sugar 
1/8 cup shortening

Liquid:

1/2 cup hot water 
3/4 tsp soda 
1/2 cup corn syrup molasses 

Combine the four ingredients of the crumb mixture, using hands to work into crumbs. Set aside 2-3 tablespoons of the crumb mixture. Line an 8- or 9-inch pie pan with pastry. Combine the three ingredients of the liquid mixture, and fold the crumb mixture into the liquid. Pour into the pie shell and sprinkle the set aside crumbs over the top of the batter. Bake in moderate oven (350 degrees) for approximately 40 minutes.



HARVEST STUFFED PORK LOIN

~Submitted by Treva, Eastern TN

Prep Time: 15 min
Total Time: 1 hr 10 min
Makes: 16 servings

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 
2 apples, peeled, cored and chopped 
3 Tbsp. dried fruit, such as cranberries, raisins or apricots 
1 cup chopped toasted PLANTERS Pecans 
1 Tbsp. dried sage leaves 
1 center-cut pork loin (4 lb.), butterflied 
1/2 tsp. salt 
1/2 tsp. pepper 

PREHEAT oven to 400°F. Prepare Stuffing as directed on package. Remove from heat; gently stir in apples, dried fruit, pecans and sage. 

UNROLL meat; place stuffing mixture evenly over meat. Roll up meat, starting at one of the long sides, to enclose filling. Place, seam side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper. 

BAKE 45 minutes or until meat thermometer reaches 155°F when inserted into the thickest part of the meat. Remove from oven; let stand 10 minutes before slicing. 

Round Out The Meal 
Serve with colorful steamed vegetables, such as carrots and broccoli.

Great Substitute 
Substitute 3 Tbsp. chopped fresh sage for the 1 Tbsp. dried sage leaves. 

Great Substitute: Substitute 3 Tbsp. chopped fresh sage for the 1 Tbsp. dried sage leaves. 

Nutrition (per serving): Calories 330 Total fat 20g Saturated fat 5g Cholesterol 65mg Sodium 310mg Carbohydrate 12g Dietary fiber 2g Sugars 4g Protein 24g Vitamin A 4%DV Vitamin C 2%DV Calcium 2%DV Iron 8%DV


STEAK WITH FRENCH FRIES (STEAK FRITES)

~Submitted by Ann, Montreal, Quebec, Canada

"Steak frites" is perhaps the quintessential bistro dish. The French prefer their beef steaks smaller than those we usually find in the United States, so the emphasis should be on the quality rather than the quantity of the meat. My version includes a savory butter to top the steaks.

For the butter:
1 shallot, finely chopped
3/4 cup (180 ml) dry red wine
4 oz (125 g) butter cut into small pieces
Salt and freshly ground pepper to taste

For the French fries:
3-4 large russet potatoes cut into 1/4-inch (5 mm) sticks
Peanut oil for deep frying
Kosher salt to taste

For the steaks:
4-6 New York strip steaks or other tenderloin steaks,
about 6 oz (170 g) each
Salt and freshly ground pepper to taste
2 Tbs (30 ml) olive oil

To prepare the butter, bring the shallots and wine to a boil in a small saucepan over moderate heat. Boil until all the wine has evaporated, about 10 minutes. Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot. Refrigerate for 1 hour before serving.

To prepare the French fries, soak the potato sticks in cold water for 20 minutes. Drain and rinse them, then pat them dry with paper towels. Heat at least 3 inches (8 cm) of the oil in a large pot over high heat until it reaches 325F (165C). Fry the potatoes in 3 or 4 batches until they are soft and lightly browned, about 7 to 10 minutes. Transfer the potatoes to drain on paper towels using a slotted spatula and allow them to cool completely, at least 20 minutes. Bring the oil to 375F (190C) and fry the potatoes again until they are crisp and golden brown, about 5 minutes. Transfer to paper towels, sprinkle with kosher salt, and keep warm in the oven while the remaining fries cook.

To prepare the steaks, have the meat at room temperature. Heat the olive oil in a large heavy skillet over high heat. Season the steaks with salt and pepper and, making sure the pan is very hot, sauté the steaks until done to the degree you prefer - about 2 minutes on each side for medium rare. Transfer the steaks and fries to warm serving plates and top each steak with 1 to 2 tablespoons (15-30 ml) of the butter.

Serves 4 to 6.


CAFE OLE

~Submitted by Treva, Eastern TN

1 cup coffee-flavored liqueur
1/2 cup instant cocoa mix
6 cup strong hot coffee
1 cup sweetened whipped cream
8 cinnamon sticks


For each serving, place 2 Tbsp. of the liqueur and 1 Tbsp. of the cocoa mix into cup. Fill each with 3/4 cup hot coffee; stir to blend. Top each serving with whipped cream and cinnamon stick.

Makes 8 servings.


LITTLE PUMPKIN ROSEMARY CAKES

~Submitted by Robyn, Auckland, New Zealand

Makes 12 

125g unsalted butter, chopped
1 cup caster sugar
1 tablespoon finely chopped fresh rosemary
3 eggs
1 1/2 cups cooked mashed pumpkin
1 3/4 cups self-raising flour
extra butter to serve
extra fresh rosemary to decorate 

Grease a 12-hole muffin pan (1/3 –cup capacity).

Beat butter, sugar and rosemary in small bowl until light and fluffy. Add eggs, one at a time beating until just combined between additions.

Transfer mixture to a large bowl. Add pumpkin and sifted flour; stir until just combined. Divide mixture evenly among prepared pan holes.

Cook in a moderate oven, 180ºC for about 15 minutes or until cooked when tested. Stand cakes in pan for 5 minutes; turn out onto a wire rack to cool.

Serve cakes warm or cold with extra butter; decorate with extra rosemary. 

HINT: Cakes can be individually wrapped in plastic wrap and frozen for up to 2 months.

Source: ‘Australian Woman’s Day’ magazine


SLOW-COOKED TACO DIP

~Submitted by Treva, Eastern TN

1 (16-oz.) can kidney beans, rinsed and drained 
1 (15-oz.) can black beans, rinsed and drained 
1 (15.25-oz.) can whole kernel corn, drained 
1 (14.5-oz.) can stewed tomatoes, do not drain 
1 (8-oz.) can tomato sauce 
1 (4-oz.) can chopped green chilies, drained 
1/2 c. chopped onion 
1 (1.25-oz.) env. taco seasoning 
Tortilla chips 

In a slow cooker, combine kidney beans, black beans, corn, stewed tomatoes, tomato sauce, green chilies and chopped onion. Sprinkle in taco seasoning and stir to well blend all ingredients. Cover and cook on LOW setting for 5 to 7 hours. Serve with tortilla chips.

Yields approximately 7 cups.

Source: Bedrock Press


EASY CHICKEN POT PIE

~Submitted by Larry Holmes, Ontario, Canada

1 package chicken and wild rice dry soup mix
2 cups milk
2 cups cubed cooked chicken
2 cups cauliflower florets
1 cup quartered button mushrooms
1/2 cup fresh or frozen peas
1/4 cup chopped fresh parsley or green onion
2 teaspoons lemon juice
2 cloves garlic, minced
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon granulated sugar
3 tablespoons cold, cubed butter or shortening
1 1/4 cups milk

Preheat oven to 375°F. Combine soup mix with the 2 cups milk in a Dutch oven set over medium heat. Cook, stirring often, until mixture comes to a boil. Add chicken, cauliflower, mushrooms and peas. Cook, stirring often, for 5 minutes or until sauce is thickened. Add parsley, lemon juice and garlic. Transfer to a greased 9-inch deep dish pie plate. 

Combine flour with baking powder, salt and granulated sugar. Cut in butter using a pastry blender until mixture resembles coarse crumbs. Stir in milk until mixture forms a dough. Drop by spoonfuls over the filling and smooth the top with the back of the spoon to make a crust. Bake for 40 – 45 minutes or until biscuit layer is golden and cooked through.

Serves 6


HAWAIIAN COLESLAW

~Submitted by Treva, Eastern TN

1 medium head green cabbage, rinsed and very thinly sliced
1 large carrot, shredded
1 (15 ounce) can crushed pineapple, drained
1 cup favorite yogurt
1 tsp salt

In a large bowl, stir together the cabbage, carrot, pineapple, mayonnaise, and salt and let chill for at least an hour before serving.

Makes 8 servings.

TUNA-BROCCOLI ENCHILADAS

~Submitted by Jean, Syracuse, NY

Ingredients:
1 (10 3/4 ounce) can Healthy Request Cream of Mushroom soup
1 cup skim milk
1 cup (4 ounces) reduced fat shredded cheddar cheese
1 (10 ounce) can tuna, drained and flaked
2 cups chopped broccoli, cooked and drained
1/2 cup chopped onion
1/2 cup chopped celery
1/4 teaspoon pepper
6 (7 inch) reduced fat flour tortillas

In a small bowl, combine soup, milk, and 1/2 the shredded cheese, set aside. In a large bowl combine the tuna, broccoli, onions, celery, and pepper with 1 cup of the soup mixture. Mix well. Divide tuna mixture evenly between the tortillas, roll. Place seam side down in a 7 x 11 inch casserole dish sprayed with non-stick cooking spray. Pour remaining soup mixture evenly over tortilla rolls. Cover with foil and bake for 35 minutes at 350 degrees. Remove foil, top with remaining cheese and bake 5 minutes longer, until cheese is melted.

Makes 6 servings
Nutritional Analysis:
Calories – 380
Total fat – 9 g.
Saturated fat – 4.7 g.
Sodium – 527 mg.
Cholesterol – 23 mg.


RASPBERRY SOUFFLÉ DESSERT

~Submitted by Treva, Eastern TN

2/3 cup seedless raspberry spreadable fruit 
1 tablespoon fresh lemon juice 
4 large egg whites (1/2 cup) 
1/2 teaspoon cream of tartar 
1 teaspoon vanilla extract 
2 tablespoon sugar 

DIRECTIONS: 
Preheat oven to 375 degrees. In large bowl, with wire whisk, beat raspberry fruit spread with lemon juice; set aside. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until whites begin to mound. Beat in vanilla. Gradually add sugar, beating until sugar dissolves and whites stand in stiff peaks when beaters are lifted. With rubber spatula, fold one-third of whites into raspberry mixture until well-blended, then fold in remaining whites. Spoon mixture into 1 1/2-quart soufflé dish; gently spread evenly. Bake 15 to 18 minutes or until soufflé is puffed and lightly browned. Serve immediately. 

Yield: 6 Servings 
(75 calories, 3 g protein, 16 g carbohydrate, 0 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 35 mg sodium.)


CAULIFLOWER POTATO SOUP

~Submitted by Jean, Syracuse, NY

Ingredients:
1 lb potatoes
? cup green onion, chopped
4 cups cauliflower florets, cut up
1 cup parmesan cheese, freshly grated
8 cups vegetable broth

In saucepan, combine potatoes, peeled and cut into ½ inch cubes, and broth. Simmer for 15 minutes. Add cauliflower florets and salt and pepper to taste. With potato masher, coarsely mash ingredients in pot. Serve in bowls and sprinkle parmesan on top.

8 servings.
Nutritional Analysis:
Calories 258
Total fat 4 g.
Saturated fat 1.5 g.
Sodium 480 mg.
Cholesterol 10 mg.

LEMON-LIME SHRIMP SALAD

~Submitted by Jean, Syracuse, NY

The base of this tasty seafood salad is cabbage, a cruciferous vegetable That's a good source of vitamin C. For easier preparation, chop the vegetables in a food processor while the shrimp are marinating. Courtesy American Institute for Cancer Research.

1 clove garlic
3 Tbsp. lemon juice
1 Tbsp. hoisin sauce (Chinese sauce)
1/8 tsp. red pepper flakes
pinch of white pepper
1 lb. medium peeled shrimp
1 medium head cabbage, grated
1 carrot, grated
1 cup chopped watercress
2 ripe red tomatoes, quartered
1/3 cup lime juice
2 Tbsp. honey
1/2 tsp. salt (optional)
2 Tbsp. chopped fresh basil
2 Tbsp. roasted, chopped peanuts
crushed red pepper flakes

In a blender, combine the garlic clove, lemon juice, hoisin sauce, red pepper flakes and white pepper. Purée until smooth. Marinate the shrimp in the purée for 20 minutes.

Meanwhile, mix together the lime juice, honey and salt and toss into the salad.

Cook the shrimp in a non-stick pan with the marinade for 2 to 3 minutes -- it's done when it turns pink. Mound the shrimp in the middle of the salad and place the quartered tomatoes around the edges of the bowl. Garnish with basil, peanuts and red pepper flakes.

Makes 4 Servings.
Per Serving: 242 Cal; 4g Fat; 31g Carb; 26g Protein; 0mg Cholesterol; 7g Dietary Fiber; 710mg Sodium.
Exchanges: 3 Meat; 3 Veg; 1/2 Fat.


COLORFUL CHICKEN STEW

~Submitted by Jean, Syracuse, NY

1 pound boneless skinless chicken breasts, cubed
1 (14 1/2 ounce) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 ounce) cans mushroom stems and pieces, drained
2 low-sodium chicken bouillon cubes
Artificial Sweetener equal to 2 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cups cold water

In a 5-quart crockpot, combine the first 12 ingredients.

In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.

Serves 10.

Nutritional Analysis: One 1-cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber

TEQUILA LIME CHICKEN

~Submitted by Lou, FL

1/4 cup fresh lime juice
2 or 3 tbsp Tequila
1 tbsp. olive oil
4 broiler-fryer chicken parts
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3-ozs. sliced mushrooms, sautéed in butter

In small bowl, combine lime juice, Tequila and olive oil.

Dip each chicken part in mixture, covering completely. On foil-lined baking pan, arrange chicken in single layer; sprinkle with salt and pepper.

Arrange oven rack at least 6-inches from heat and set temperature to broil.

Broil chicken about 15 minutes; turn and pour remaining lime-oil mixture over chicken. Broil about 15 minutes more, until fork can be inserted into chicken with ease.

Pour mushrooms over chicken and return to oven for about 2 minutes, until mushrooms are hot.

Makes 2 servings.

For a change, I have added some Tabasco sauce to suit my taste. WOW !!



STRAWBERRY SHORTCAKE WITH CREAM CHEESE SAUCE

~Submitted by Jean, Syracuse, NY

Makes 2 shortcakes
Start to Finish: 40 minutes

Ingredients
2 cups sliced strawberries
1 tablespoon sugar (optional)
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon cream of tartar
1/8 teaspoon baking soda
2 tablespoons margarine or butter
1/4 cup buttermilk or sour milk
Sugar (optional)
1 recipe Cream Cheese Sauce or 3/4 cup whipped cream

Directions
1. Grease a baking sheet. Set aside. In a medium bowl stir together the strawberries and, if desired, the 1 tablespoon sugar. Set aside. 

2. For dough, in a medium mixing bowl stir together the flour, baking powder, cream of tartar, and baking soda. Cut in the margarine or butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then add the buttermilk or sour milk all at once. Using a fork, stir just until moistened. 

3. Drop dough into 2 mounds onto the prepared baking sheet. If desired, sprinkle with sugar. Bake in a 450 degree F oven for 10 to 12 minutes or until golden. 

4. Split shortcakes into 2 layers. Place bottom layers into 2 individual bowls. Spoon some of the strawberries and Cream Cheese Sauce or whipped cream over the bottom layers. Add top layers. Spoon more strawberries and the remaining Cream Cheese Sauce or whipped cream over tops. Serve immediately. Pass any remaining berries. Makes 2 shortcakes. 

Menu Idea: In the spring or early summer, dish up this luscious dessert after a meal of grilled steaks, whole tiny new potatoes, and crisp lettuce salads.

Cream Cheese Sauce: Meanwhile, in a small mixing bowl stir together the 1/4 cup sour cream, 2 tablespoons soft-style cream cheese, and 1 teaspoon sugar until smooth. 

Nutritional Information
Nutritional facts per serving
calories: 395, total fat: 23g, saturated fat: 9g, cholesterol: 29mg, sodium: 407mg, carbohydrate: 40g, protein: 7g

HEARTY SAUSAGE MINI QUICHE

I found this recipe on the Jimmy Dean Sausage site. I love it. I did a switcheroo a couple of times by using leftovers (potatoes, bell peppers, onions) and added jalapeno peppers. This is perfect to take to the office (with biscuits) for a special treat for a birthday baby co-worker. I have not been able to get them to last long enough for leftovers, but I think they would freeze and reheat well (for those requiring fewer servings).

1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
8 eggs, lightly beaten
1/4 cup milk or water
1/2 to 1 cup shredded Cheddar, mozzarella or provolone cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or butter
1/2 cup thinly sliced green onion 
1/2 cup diced sweet red pepper (optional)
1 cup thinly sliced mushrooms or yellow squash (optional)
1 cup frozen Southern-style hash brown potatoes or diced, pre-baked red potatoes (optional)
1/4 cup Parmesan cheese (optional)

Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; sauté onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well. Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired. 

Makes 12 cupcake size servings


BLUEBERRY POUND CAKE

1 (18 ounce) box yellow cake mix
1 (8 ounce) package cream cheese, softened
1/2 cup oil
4 eggs
1 (15 ounce) can whole blueberries, drained

Preheat oven to 350. 

Combine all ingredients and beat for 3 minutes with mixer.

Pour batter into greased, floured Bundt or tube pan.

Bake at 350 for 50 minutes. Test with toothpick to be sure cake is done.

Sprinkle powdered sugar over top of cake.

Source: Cookbook Resources


LOBSTER SALAD BLT

I found this recipe somewhere a long time ago on the internet and modified it to suit the tastes of my family. I used imitation lobster (although fresh would be better!) and whole wheat rolls. I also used fat-free mayonnaise. The nutritional information is for using ingredients according to the ingredients listed. My way greatly reduces the amount of calories and fat.

Yields: 4 sandwiches

INGREDIENTS:
1 pound fresh, cooked lobster meat, coarsely chopped (I use imitation)
1/4 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon salt
8 slices bacon (about 1/2 pound)
4 potato-bread rolls
1/2 cup Rosetta Sauce (recipe follows)
2 medium tomatoes, sliced
4 lettuce leaves

DIRECTIONS:
1. Prepare the lobster salad: In a medium bowl, combine lobster, mayonnaise, lemon juice, and salt. Cover tightly and refrigerate to keep chilled. 

2. Cook the bacon: In a heavy skillet over high heat, cook bacon until crisp and brown -- 4 to 6 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain. 

3. Assemble the sandwiches: Slice each of the rolls in half horizontally and spread 2 teaspoons of the Rosetta Sauce on each half. Place 3/4 cup of lobster salad on the bottom halves of the rolls, top each with 2 slices bacon, 1 to 2 slices of tomato, and a lettuce leaf. Cover each sandwich with the top of roll. Serve immediately. 

NUTRITIONAL INFORMATION:
Calories: 600
Total Fat: 47.0
Cholesterol: 176.0
Sodium: 1667
Carbohydrates: 21.6
Fiber: 2.30
Protein: 32.4

Rosetta Sauce

Yields: 3/4 cup

INGREDIENTS:
1/2 cup mayonnaise
1 hard-boiled egg, grated
1 tablespoon tomato paste
1 tablespoon sweet relish
1 tablespoon lemon or lime juice
2 teaspoons chopped capers, drained
1/2 teaspoon Tabasco sauce
1/8 teaspoon cayenne pepper

DIRECTIONS:
Make the sauce: In a small bowl, use a wooden spoon to combine all ingredients until well blended. Store refrigerated in an airtight container for up to 4 days. 

Nutrition information per 2-tablespoon serving: protein: 2.1 g; fat: 23.4 g; carbohydrate: 3.3 g; fiber: 1.1 g; sodium: 288 mg; cholesterol: 69.3 mg; calories: 227.

SHOP HERE TO SUPPORT A TO Z RECIPES:

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