Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A to Z Recipes QT Chat
Please visit the A to Z Recipes aStore
A to Z Recipes Recommended Reading
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide

Six Truths of Life

~Shared by Johnny, LA

1. You cannot touch all your top teeth with your tongue.

2. All idiots, after reading the first truth, will try it.

3. And discover that the first truth is a lie and feel superior because they can do it.

4. You're smiling now because you're an idiot.

5. You soon will forward this to another idiot.

6. There's still a stupid smile on your face.

I apologize about this. I'm an idiot and I needed company ...

And I know you have a sense of humor and some teeth.

An Evening Prayer

~Shared by Rusty, Leesburg, FL

If I have wounded some poor soul today
If I have caused one foot to go astray
If I have walked in my own willful way
Dear Lord, forgive

If I have uttered idle words in vain
If I have turned aside from want or pain
Lest I offend some other through the strain
Dear Lord, forgive

Forgive these sins I have confessed to Thee
Forgive the secret sins I do not see
Guide me, love me and my keeper be
Dear Lord, forgive...

~Jim Reeves

Mageirocophobia, Fear of Cooking
By Lisa Fritscher, About.com Guide

~Shared by Jim D., WA

Mageirocophobia, or fear of cooking, can take many forms. Some people are only afraid of cooking for large groups, while others are afraid of whipping up scrambled eggs for themselves. Mageirocophobia is extremely common, although it is only considered a phobia when it is severe enough to interfere with daily life.

Types of Mageirocophobia

Most people with a fear of cooking are actually afraid of one or more elements or possible outcomes of the cooking process. If your mageirocophobia is severe, however, you may find that most or all of these elements apply to you.

*Fear of Causing Illness – This appears to be the most common cooking phobia of all. It is true that there are a number of possible foodborne illnesses, and media coverage has led us to believe that they are quite common. People who have this fear are generally afraid of contamination, spoilage and/or undercooking. This fear may be more common in those who do not fully understand the reasoning behind many “food rules,” as well as those who spend a lot of time reading about foodborne illnesses.
*Fear of Serving Inedible Food – This phobia can be divided into many factors. A lot of cooks are overwhelmed by seasoning options. They do not trust their own abilities to mix flavors or determine the best choices for each dish. Many cooks fear overcooking or having their food turn out dry or soggy.
*Presentation Concerns – Some cooks are perfectionists. They may worry over how the food looks, whether the glasses are entirely spot-free and even whether the tablecloth is perfectly centered. This phobia seems to be triggered most often when giving a dinner party or otherwise entertaining at home. However, some cooks experience this even when cooking for close family.
*Fear of the Cooking Process – Many cooks worry about cutting themselves, burning themselves or having other difficulties with the process. Some are afraid of techniques that they do not fully understand, from blanching to poaching.
*Fear of Recipes – Some cooks are intimidated by recipes that seem complicated or overly long. They may question their ability to perform all of the steps or worry that they will miss a step.

Complications of Mageirocophobia

Many people are able to successfully cope with mild to moderate mageirocophobia simply by avoiding the specific elements of cooking that make them nervous. However, more severe cases of the phobia can become life-limiting. Living with any phobia can eventually lead to complications ranging from depression to other anxiety disorders. In addition, the kitchen plays an important emotional role in many people’s lives, making mageirocophobia particularly devastating.

Many families and groups of friends enjoy getting together for meals, particularly during the holidays. These events are often potluck in nature, and it can feel awkward to always be the one bringing napkins or potato chips. Alternately, some groups take turns hosting elaborate dinner parties, and the inability to reciprocate can make you feel inadequate.

In addition, many people become concerned about their mageirocophobia when they have children. You might feel a responsibility to feed your kids healthy, home-cooked meals, and experience guilt or anxiety when that does not happen.

Some people with this phobia marry someone who loves to cook. At first, your partner may truly enjoy cooking for you. Over time, though, he or she might begin to resent never having a day off from this duty. You might also begin to feel guilty or even dependent, as your partner is providing your sustenance.

Treating Mageirocophobia

Depending on its severity, the fear of cooking can be treated in a variety of ways. If your phobia is severe or life-limiting, cognitive-behavioral therapy can help you learn to replace your fears with more positive self-talk. Medications can be helpful in bringing a truly stubborn phobia under control.

Once your phobia is no longer overwhelming, you might find that learning and practicing new kitchen skills is helpful. However, trying to force yourself through the phobia can actually make it worse, as cooking requires a fairly steep learning curve. It is important to be psychologically ready to handle the inevitable mistakes before proceeding, or you may actually make the phobia worse.

Very Punny

~Shared by Lucy Wellhausen, Kirtland, OH
Owner of Ohio Honey Company

1. Two antennas met on a roof, fell in love and got married.  The ceremony wasn't much, but the reception was excellent.

2. A jumper cable walks into a bar.  The bartender says, "I'll serve you, but don't start anything."

3. Two peanuts walk into a bar, and one was a salted.

4. A dyslexic man walks into a bra.

5. A man walks into a bar with a slab of asphalt under his arm, and says "A beer please, and one for the road."

6. Two cannibals are eating a clown.  One says to the other: "Does this taste funny to you?"

7. "Doc, I can't stop singing 'The Green, Green Grass of Home." "That sounds like Tom Jones Syndrome." "Is it common?" Well, "It's Not Unusual."

8. Two cows are standing next to each other in a field.  Daisy says to Dolly, "I was artificially inseminated this morning." "I don't believe you," says Dolly.  "It's true; no bull!" exclaims Daisy.

9.  An invisible man marries an invisible woman.  The kids were nothing to look at either.

10. Deja Moo: The feeling that you've heard this bull before.

11. I went to buy some camouflage trousers the other day, but I couldn't find any.

12. A man woke up in a hospital after a serious accident.  He shouted, "Doctor, doctor, I can't feel my legs!" The doctor replied, "I know you can't - I've cut off your arms!"

13. I went to a seafood disco last week...and pulled a mussel.

14. What do you call a fish with no eyes?  A fsh.

15. Two fish swim into a concrete wall.  The one turns to the other and says, "Dam!"

16. Two Eskimos sitting in a kayak were chilly, so they lit a fire in the craft.  Unsurprisingly it sank, proving once again that you can't have your kayak and heat it too.

17. A group of chess enthusiasts checked into a hotel, and were standing in the lobby discussing their recent tournament victories.  After about an hour, the manager came out of the office, and asked them to disperse.  "But why," they asked, as they moved off.  "Because," he said, "I can't stand chess-nuts boasting in an open foyer."

18. A woman has twins, and gives them up for adoption.  One of them goes to a family in Egypt, and is named "Ahmal." The other goes to a family in Spain; they name him "Juan." Years later, Juan sends a picture of himself to his birth mother.  Upon receiving the picture, she tells her husband that she wishes she also had a picture of Ahmal.  Her husband responds, "They're twins!  If you've seen Juan, you've seen Ahmal."

19. Mahatma Gandhi, as you know, walked barefoot most of the time, which produced an impressive set of calluses on his feet.  He also ate very little,  which made him rather frail and with his odd diet, he suffered from bad breath.  This made him.  (Oh, man, this is so bad, it's good)....   A super-calloused fragile mystic hexed by halitosis.

20. And finally, there was the person who sent twenty different puns to his friends, with the hope that at least ten of the puns would make them laugh. No pun in ten did.



Puns that will make you groan... Or a reputable understanding of the English language. . . .

~Shared by Pat M., Minden, NV

...Those who jump off a bridge in Paris are in Seine.

... A man's home is his castle, in a manor of speaking.

... Dijon vu - the same mustard as before.

... Shotgun wedding - A case of wife or death.

... A man needs a mistress just to break the monogamy.

... A hangover is the wrath of grapes.

... Dancing cheek-to-cheek is really a form of floor play.

... Does the name Pavlov ring a bell?

... Condoms should be used on every conceivable occasion.

... Reading while sunbathing makes you well red.

... When two egotists meet, it's an I for an I.

... A bicycle can't stand on its own because it is two tired.

... What's the definition of a will? (It's a dead give away.)

... Time flies like an arrow. Fruit flies like a banana.

... In democracy your vote counts. In feudalism your count votes.

... She was engaged to a boyfriend with a wooden leg but broke it off.

... A chicken crossing the road is poultry in motion.

... If you don't pay your exorcist, you get repossessed.

... With her marriage, she got a new name and a dress.

... The man who fell into an upholstery machine is fully recovered.

... You feel stuck with your debt if you can't budge it.

... Local Area Network in Australia - the LAN down under.

... Every calendar's days are numbered..

... A lot of money is tainted - It taint yours and it taint mine.

... A boiled egg in the morning is hard to beat.

... He had a photographic memory that was never developed.

... A midget fortune-teller who escapes from prison is a small medium at large.

... Once you've seen one shopping center, you've seen a mall.

... Bakers trade bread recipes on a knead-to-know basis..

... Santa's helpers are subordinate clauses.

... Acupuncture is a jab well done.

STRAWBERRY SHORTCAKE JELLY ROLL

~Shared by Treva, NC

Fresh strawberries and whipped cream make this a lovely springtime dessert. A curl of orange rind adds a nice garnish.

Yield:  8 servings (serving size: 1 cake slice, about 1/2 cup berries, and about 2 tablespoons whipped cream)
 
4 cups quartered strawberries (about 1 1/2 pounds)
3/4 cup sugar, divided
Cooking spray
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 egg whites
3 egg yolks
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
2 tablespoons powdered sugar
1 (10-ounce) jar strawberry jam
1/2 cup whipping cream
Orange rind strips (optional)

Combine the strawberries and 1/4 cup sugar in a medium bowl. Cover and chill 1 hour; stir occasionally.

Preheat oven to 400°.

Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Set aside.

Place remaining 1/2 cup sugar, egg whites, and egg yolks in a large bowl; beat with a mixer at high speed until pale and fluffy (about 5 minutes). Stir in lemon rind and vanilla. Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spoon batter into prepared pan; spread evenly.

Bake at 400° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with powdered sugar. Carefully peel off wax paper; let cake cool 2 minutes. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour). Unroll carefully; remove towel. Spread jam over cake, leaving a 1/2-inch border. Reroll cake, and place, seam side down, on a platter. Cut into 8 slices.

Beat cream with a mixer at high speed until stiff peaks form. Serve strawberries and whipped cream with cake. Garnish with orange rind, if desired.
 
CALORIES 318 (22% from fat); FAT 7.6 g (sat 4.1 g,mono 2.4 g,poly 0.6 g); IRON 1.1 mg; CHOLESTEROL 97 mg; CALCIUM 69 mg; CARBOHYDRATE 59.3 g; SODIUM 179 mg; PROTEIN 5.2 g; FIBER 2 g
 
Source: Cooking Light, MARCH 2005


PINTO AND PORK TACOS

~Shared by Jim D., WA

Makes 8 tacos

Ingredients

3 pounds boneless pork butt, cut into 10 or 12 pieces
2 teaspoons salt
1 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon black pepper
1 tablespoon canola oil
1 cup dried pinto beans
3 cups water
8 corn tortillas, store bought or homemade
Lime wedges (for serving; optional)
Chopped red onion (for serving; optional)
Cilantro leaves (for serving; optional)
Minced jalapeño (for serving; optional)
Guacamole (for serving; optional)

Procedure

1. Preheat the oven to 250°F. Season the pork pieces with the salt, cumin, cayenne, and pepper. Heat the oil in a large Dutch oven over medium-high heat and brown the pork pieces, about 3 minutes a side. Remove the browned pork; set aside.

2. Add the pinto beans and water to the Dutch oven; bring to a boil. Boil beans vigorously for about a minute, then kill the heat and add the pork pieces back to the pan. Put a lid on the Dutch oven; transfer it to the oven. Braise until the pork and beans are both very tender, about 2 1/2 hours. Let cool before removing and shredding the pork and straining out the beans. The liquid can be discarded or frozen for a future soup base.

3. Depending on your pork, you will have about 28 ounces (about 7 cups) pulled pork. You will have about 3 cups of cooked beans; stash 2 cups of beans in a container and freeze. Store 6 cups of the pork in 2-cup containers and freeze, reserving 1 cup of pork and 1 cup of beans for the tacos.

4. Combine the pork and pinto beans for your taco filling, and serve with warmed tortillas, lime wedges, chopped red onion, cilantro leaves, minced jalapeño, guacamole, and anything else you like on your tacos.

About the author: Joy Manning is the restaurant critic at Philadelphia Magazine.

Source: Serious Eats


CHOCOLATE CANDY SQUARES

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

1/2 c Margarine (melted)
2 c Vanilla wafer crumbs
1 c Chopped walnuts
6 oz Pkg. chocolate chips
1 1/2 c Flaked coconut
2/3 c Evaporated milk
1 c Brown sugar (firmly packed)

Pour melted butter in bottom of 13 x 9" baking pan.

Sprinkle wafer crumbs evenly over butter.

Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate.

Combine evaporated milk with brown sugar. Stir until smooth and pour over over top.

Bake at 350 degrees for 20 to 25 minutes.

Cool for about an hour then cut into 1 1/2" squares.


STATE FAIR CORN DOGS

~Shared by Johnny, LA

I love this usually-maligned thing, the staple of many a Midwest state fair--as long as the batter is light and, after deep-frying, the coating's not greasy. Here's a great recipe for it:

Makes 6 corn dogs

1 quart vegetable oil for frying, plus 1 tablespoon
3/4 cup fine yellow cornmeal
1/2 cup all-purpose flour plus additional for dredging hot dogs
2 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg
6 hot dogs (I would choose a plump, New York-Chicago dog, like Usinger's)
6 sticks (see NOTE)

1. In a medium saucepan (it must be wide enough to accommodate several hot dogs frying at once), heat oil to 375 degrees.

2. Meanwhile, in a large bowl, combine cornmeal, 1/2 cup flour, sugar, dry mustard, baking powder and salt. In another bowl, whisk together milk, egg and the remaining tablespoon of vegetable oil. Whisk wet ingredients into dry, whisking only until lumps are gone.

3. Pat hot dogs dry with paper towels. Place flour for dredging on a plate. Roll a hot dog in the flour, tapping off excess. Using a fork or tongs, dip floured hot dog in batter. Drop into hot oil. Fry about 3 minutes, turning to brown evenly. Remove from oil and drain on paper towels. You can fry 2 or 3 at once, but let the oil return to 375 degrees F between batches. While still hot, skewer each dog with a stick, pushing the stick about halfway up into dog. Serve immediately with ketchup and mustard.

NOTE: Your Corn Dog stick has to be solid enough to support the dog without bending or breaking. Bamboo skewers, for example, may not be firm enough. I have found the perfect Corn Dog stick right in my kitchen drawer: the chopstick. The one you choose should be a few inches longer than the hot dog, and should have a pointy end to facilitate pushing the stick into the hot dog.


TART AND BUBBLY WEDDING PUNCH

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 (6 ounce) cans frozen pink lemonade concentrate
1 (6 ounce) can frozen pineapple juice concentrate
1 gallon cranberry juice
2 liters cranberry ginger ale
4 cups crushed ice
 
In a large punch bowl, mix lemonade concentrate, pineapple juice concentrate and cranberry juice. Add ice and slowly pour in the ginger ale.


GROUND TURKEY AND SPINACH MANICOTTI

~Shared by Linda H., Rosharon, TX

Servings: 4-6

1 box BARILLA Manicotti
1 pound ground turkey
2 eggs, slightly beaten
1/2 cup onion, finely chopped
1 clove garlic, minced
1 pound mushrooms, sliced
1 package (6 ounces) fresh baby spinach, coarsely chopped
salt
freshly ground black pepper
1/4 cup Parmigiano Reggiano cheese, grated
1-1/2 jars BARILLA Marinara Sauce 

PREHEAT oven to 375. Bring a large pot of water to a boil.

COOK Manicotti according to package directions; drain and cool.

COMBINE ground turkey, eggs, cheese and vegetables in a large bowl.

FILL manicotti with meat mixture. Pour of ½ jar sauce into 13x9 inch baking dish. Place manicotti in prepared baking dish. Cover with remaining sauce. Sprinkle with remaining cheese.

BAKE covered with aluminum foil for 30 minutes. Remove foil and bake 10 additional minutes.


CREOLE CABBAGE

~Shared by Luanne, FL

The flavors of Louisiana go well with cabbage.

Ingredients
2 Tablespoons Butter
1 small head Cabbage, shredded
1 medium Onion, sliced
1 medium Green bell pepper, seeded and sliced
1 teaspoon Oregano
1/4 teaspoon Cayenne pepper
Salt and pepper to taste
1 cup Tomatoes, diced

Directions
Melt the butter in a heavy skillet. Add the cabbage, onion, pepper and seasonings.

Cover and cook over low heat until tender (stirring frequently). Add the tomatoes and cook for 10 minutes longer, uncovered

Serve 4-6


NUTTY SEED & OATMEAL BAGUETTE - ABM

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

Makes 2 baguettes

1 1/4 c water  
3 tbsp oil  
3/4 tsp salt  
3 tbsp liquid honey 
1/2 c flour  
1 c w.w. flour  
3/4 c quick cooking rolled oats
1/4 c chpd pecans or walnuts  
2 tbsp each ,millet, unsalted sunflower seeds, sesame seeds, poppy seeds & flaxseed
2 tsp dried thyme-optional 
1 1/4 tsp bread machine yeast

Add all ingred to machine according to manf directions. Select dough cycle. When cycle is complete, take dough to lightly floured surface, cover, let rest 5-10 mins. Divide dough into 2 pcs. Cover one, press the other into a sm rectangle & roll it up lengthwise tightly into a lg. Roll log back & forth to elongate into a 12 or 15 inch baguette with tapered ends. Place baguette on lightly greased or parchment lined baking sheet, then repeat with 2nd baguette. Cover baguettes with tea towel & let rise in warm place for 35-45 mins. Brush with milk & sprinkle with rolled oats if desired. With sharp, serrated knife make diagonal slashes across the top of loaf. Bake at 400 for 20-25 mins until golden brown.

Variation- Epi’loaf- (French word for ear of corn or wheat)- Shape dough into 2 long baguettes as directed. With sharp scissors make diagonal cuts three- quarters of the way thru each loaf at 2 inch intervals. Place on prepped baking sheets. Lift up the first section & twist it to the right, with cut side up, pinching ends to form a pint, lift & twist the next section to the left, again pinching ends to form a point. Repeat with rem sections to create a shape resembling a what stalk. Bake as directed. Handle the loaf carefully after baking as sections can easily break off.



TOPPED DEVILED EGGS

~Shared by Treva, NC

Prep time 15 min
Total time 15 min
Makes 24 servings
 
12 hard-cooked eggs
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
3 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
2 tsp.  GREY POUPON Dijon Mustard
2 tsp. white vinegar
1 tsp.  sugar
1/8 tsp. paprika *
 
CUT eggs lengthwise in half. Remove yolks; place in medium bowl. Add all remaining ingredients except paprika; mix well.

SPOON into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika.

ADD your choice of Toppings (See Tips) just before serving.

Kitchens Tips:
Topping Variations Country Favorite: Top with 10 slices cooked and crumbled OSCAR MAYER Bacon and 2 finely chopped green onions.
It's Italian: Top with 1/2 cup thinly sliced drained jarred sun-dried tomatoes packed in oil and 1/4 cup thinly sliced fresh basil.
Fiesta Time: Top with 6 Tbsp. finely chopped red peppers and 1 Tbsp. chopped cilantro.
Coastal Delight: Top with 1/2 cup drained canned baby shrimp and 2 Tbsp. chopped fresh dill.

Make Ahead Prepare as directed. Store in tightly covered container in refrigerator until ready to serve.
 
Nutritional information per serving:
Calories  60 Total fat  4.5 g Saturated fat  1.5 g Cholesterol  110 mg Sodium  75 mg Carbohydrate  1 g Dietary fiber  0 g Sugars  1 g Protein  4 g Nutrition Bonus These tasty appetizers, made with better-for-you products, can be part of a healthful eating plan.
 
* Instead of paprika I use Old Bay seasoning for a hot 'n spicy taste

Source: Kraft


SPINACH AND PROSCIUTTO EN CROUTE

~Shared by Jim D., WA

A pastry turnover encasing a spinach, cheese, olive, and prosciutto filling, baked until golden. This hors d'oeuvre gets a 5-star rating in our home - it's my husband's favorite.

6 Portions

2 tbsp Olive oil
1 sm clove Garlic, crushed
1/4 tsp Black pepper
1 tbsp Parmesan cheese
1  lb  Frozen puff pastry, thawed
10 oz pkg    Frozen chopped spinach, thawed
1/2  lb  Coarsely grated Swiss cheese
1/4 lb  Prosciutto, thinly sliced
1 C  Ripe black olives, sliced
1  tbsp  Cold water

1. Mix together the oil, garlic, black pepper, and Parmesan. Cover and marinate for 2 to 3 hours.

2. Roll out the puff pastry on a floured board to form a rectangle 12x20-inches. (Pinch any seams together so that you essentially have one large piece of dough.) Chill for 30 minutes.

3. Squeeze the spinach of all its liquid. Spread the spinach down the center of the length of the dough forming a layer 4 inches wide and extending to within 1-inch of either end.

4. Cover the spinach with half of the Swiss cheese. Blanket the cheese with even layers of prosciutto. Spoon the marinade over the ham.

5. Sprinkle the reminder of the Swiss cheese over the prosciutto. Top everything with black olives.

6. Fold the dough like a turnover, overlapping the sides. Crimp the ends together firmly to seal. Place seam side down on an ungreased baking sheet. (Up to this point may be prepared 2 to 4 hours in advance and refrigerated. Return to room temperature to bake.)

7. Beat the egg and water together. Brush the pastry with the egg wash. This gives the loaf a golden glaze when baked.

8. Bake in a preheated 350 F degrees oven for 30 minutes. Transfer to a platter, cut into 1 and 1/2-inch wide slices, and serve immediately.

Source: 50+ Friends Club Cookbook


CASHEW CRUNCH

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
2 cups (11.5 oz. pkg.) Milk Chocolate Chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
 
Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.

Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.

Pour mixture over chocolate chips in pan, spreading evenly. Cool until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.

About 1/2 pounds candy.


CORN CASSEROLE SUPREME

~Shared by Johnny, LA

1 reg. size can of creamed corn
1 reg. size can of yellow corn, drained
1/4 c. sugar
1 scallion, chopped
8 oz. sour cream
2 eggs, beaten
1/2 c. margarine, melted and cooled
1 box Jiffy corn bread mix
paprika for sprinkling top

Preheat oven top 350. Combine all ingredients in a large bowl and blend well. Pour into a greased 12x8x2 baking dish, sprinkle paprika over top and bake for 45 minutes.

Serves 6


TOASTED ROMANO CROSTINI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 cup DI GIORNO Shredded Romano Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
4 green onions, chopped
3 Tbsp. chopped roasted red peppers
1 loaf French bread, cut into 1/2-inch slices
 
PREHEAT broiler. Mix cheese, mayo, onions and red peppers.

SPREAD mixture on bread slices. Place on baking sheet.

BROIL 5 to 7 inches from heat 3 to 4 minutes or until golden brown.

Makes 24 servings


SUPER EASY BACON PASTA

~Shared by Linda H., Rosharon, TX

8 to 9 slices bacon
8 oz. fresh mushrooms, sliced cleaned
1 to 2 tablespoons green onion, sliced thin
16 oz. penne pasta, cooked and drained
2 cups half & half
1 cup Parmesan cheese, shredded
pepper to taste

Cook bacon in skillet until crisp. Remove from skillet and drain on paper towels. Drain bacon drippings from, leaving 2 tablespoons. Saute sliced mushrooms and green onions in bacon drippings. Add cooked and drained pasta, 2 cups half & half, Parmesan cheese and pepper to taste. Cook over medium heat until mixture thickens but don't boil. Stir frequently.


SALT AND VINEGAR POTATO SALAD

~Shared by Pat, Merritt Island, FL

INGREDIENTS:
1 large red onion, cut lengthwise into 1/3” wedges and layers separated
1/2 C plus 2 Tbs cider vinegar
2 tsp. salt
5 lb. medium yellow-fleshed potatoes such as Yukon Gold
2 to 2 1/2 tsp. Old Bay Seasoning
1 1/4 tsp. sugar
3/4 C extra-virgin olive oil

DIRECTIONS:
Toss together onion, 2 Tbs vinegar, and 1/2 tsp salt in a bowl.  Marinate at room temperature, tossing occasionally, until slightly softened and pink, about 45 minutes.

Cover potatoes with salted cold water in a 5-6 quart pot, then simmer, uncovered, until just tender, about 15 to 20 minutes.  While potatoes cook, whisk together 2 tsp Old Bay seasoning with sugar, remaining 1 1/2 tsp salt, and remaining 1/2 cup vinegar in a small bowl.

Drain potatoes in a colander and when cool enough to handle but still warm, peel and cut into 1/2-inch wide wedges. Toss warm potatoes with vinegar mixture in a large bowl. Add onion mixture and oil, tossing to combine. Add more Old Bay seasoning if desired. Serve warm or at room temperature.

Source: Gourmet 6/06


PEPPERMINT FLUFF

~Shared by Leasa, IA

14 Oreo cookies crushed
1/2 pint whipping cream, whipped
1/4 C miniature marshmallows
1/2 C crushed peppermint candy
 
Cover bottom of 9 x 9 pan with half of the crushed cookies.  Fold together whipped cream, marshmallows and crushed candy.  Carefully spoon onto crumbs.  Sprinkle rest of crumbs on top.  Refrigerate at least 12 hrs before serving.

Source: Courtesy of Linda Bowden, The St. Paul Lutheran Church cookbook, 1981


THE MELTING POT FLAMING TURTLE FONDUE
(Copycat)

~Shared by Treva, NC

This nutty chocolate-caramel fondue goes well with fresh cut fruits, cheesecake squares, brownies, marshmallows.

2 ounces melted milk chocolate
2 ounces caramel sundae syrup
1 ounce chopped pecans
1/3 ounce one fifty one rum
whole milk for thinning, if necessary

In a fondue pot* slowly heat the chocolate and caramel to no higher than 135 degrees Fahrenheit**, stirring frequently.

If the mixture seems too thick, slowly add whole milk until you reach the desired consistency.

Slowly add rum to the fondue pot. Using a long match, carefully ignite the liquor by touching the flame to the edge of the pot. Do not lean over the pot while doing this. Once the flame burns out, add the nuts to the pot and stir.

Serve fondue at a temperature of 120 degrees Fahrenheit with assorted dippers of choice.

Serves 2 to 3

*If you do not have a fondue pot, you can prepare this recipe using a double boiler.
**A candy thermometer will also come in handy with this recipe.


FRIED ONION RINGS

~Shared by Jim D., WA

The addition of cayenne pepper in this recipe makes these onion rings a little spicier than traditional ones. If you don't like spicy foods, eliminate the cayenne.

2  lg  Sweet onions
1 Egg
2/3 C  Water
1  tbsp Vegetable oil
1 tsp Lemon juice
1 C All-purpose flour
1 1/2 tsp Baking powder
1 to 1 1/4 tsp Salt
1/8 to 1/4 tsp Cayenne pepper
Oil for deep-fat frying

Cut onions into 1/2-inch slices; separate into rings. Place in a bowl; cover with ice water and soak for 30 minutes.

Meanwhile, in a bowl, beat egg, water, oil and lemon juice.

Combine flour, baking powder, salt and cayenne; stir into egg mixture until smooth.

Drain onion rings; dip into batter.

In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375 degrees. Fry onion rings, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels.

Yield: 4-6 servings.

Source: 50+ Friends Club Cookbook


GRILLED HONEY-MUSTARD CHICKEN SANDWICHES
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is no plain old grilled chicken breast sandwich. Brushing on a seasoned honey-mustard baste turns the ordinary into something special.

1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon dried oregano leaves
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breast halves (1 pound)
4 whole-grain sandwich buns, split
4 slices tomatoes
Leaf lettuce

Heat coals or gas grill for direct heat. Mix mustard, honey, oregano and red pepper. Brush on chicken. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining mustard mixture. Serve chicken on buns with tomato and lettuce.

Makes 4 sandwiches

Tip. Last night we had grilled chicken breast. This is one way I prepared it. I put a small bottle of Italian dressing with about 1 tablespoon soy sauce in a bowl, then added the chicken breast I has pounded thin with a mallet and cut in in half. It cooked quick on our George Foreman grill. Very tender and delicious!


ROCK'S RUSTIC APPLE PIE

~Shared by Johnny, LA

Makes 8 to 10 servings

12 to 14 medium-size Granny Smith or Golden Delicious apples, peeled, cored
½ tablespoon butter per apple
1/3 cup sugar
½ teaspoon cinnamon
½ teaspoon ground cloves
1/3 cup bourbon, brandy or rum
1 9-inch pie crust
More cinnamon, sugar and butter
Vanilla ice cream

Arrange the apples in a large, heavy skillet. Put butter into the cored section of each apple. Sprinkle evenly with the sugar, cinnamon and cloves. Drizzle the liquor evenly over the apples and cover the pot with a lid. Cook over low heat for 1 hour.

Remove from heat, remove the lid and cool to room temperature.

Preheat oven to 350 degrees.

Cover the apples with a 9-inch pie crust and sprinkle the crust with a little sugar and cinnamon, then dot with butter. Make several slashes in the pie crust.

Bake until golden, 40 to 45 minutes. Remove from the oven and cool slightly before scooping onto dessert plates. Serve with vanilla ice cream.


BARBEQUED STEAK

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable oil
1 ounce steak spice seasoning mix
 
Put oil and steak spice on a large enough platter to accommodate the steaks. Coat the steak well with the oil and spices.

Preheat an outdoor grill for high heat and lightly oil grate

Grill steaks over high heat to desired doneness.


SHRIMP SCAMPI FLORENTINE WITH PASTA

~Shared by Linda H., Rosharon, TX

1 pkg frozen Shrimp Scampi (HEB or Gorton’s)
1 pkg Stoufffer’s spinach soufflé
½ lb whole wheat angel hair pasta

Heat Shrimp.  Cook spinach in microwave on high for 5 minutes and stir.  Cook pasta to desired tenderness.  When shrimp are done add spinach and pasta and toss.  Can add some of the pasta water for additional thinner sauce.

Source: Linda H.



BANANA SPLIT CAKE

~Shared by Barb C., Chula Vista, CA

"An easy no-bake sweet treat. Perfect for those hot summer months when turning the oven on is unbearable."

Ingredients:
1 (16 ounce) package vanilla wafers, Crushed
1 cup margarine, melted
1 (20 ounce) can crushed pineapple, drained
6 bananas
1 (8 ounce) package cream cheese 2 cups confectioners' sugar
1 (12 ounce) container frozen whipped Topping, thawed
1/4 cup chopped walnuts
8 maraschino cherries

Directions:
1. Combine the crushed vanilla wafers and melted margarine. Pat into the bottom of one 9x13 inch pan.

2. Beat the cream cheese and confectioners' sugar together until light and fluffy. Spread over the top of the vanilla wafer crust. Spoon crushed pineapple over the cream cheese layer. Then layer sliced bananas over the pineapple. Cover with the non-dairy whipped topping and sprinkle top with chopped walnuts and maraschino cherries.
 
Source: LilBitsofThisnThat-PSP@Yahoogroups.com


MEXICAN APPETIZER PLATTER

~Shared by Larry J., Spring Hill, TN

Add south-of-the-border spice to your next party.
 
Ingredients:

1 pound lean ground beef
1 large onion, chopped
Salt to taste
1 pound refried beans
1 (4 ounce) can chopped chilies, drained
1-1/2 cups grated Monterey Jack cheese
1-1/2 cups grated mild Cheddar cheese
3/4 cup taco sauce
3 green onions
1 (2 1/4 ounce) can sliced ripe olives, drained
1 medium avocado, mashed
1 cup sour cream
Tortilla chips

TO PREPARE:

Brown beef and onion.  Drain thoroughly.  Season with salt.  Spread refried beans in a 10 x 15 ovenproof dish.  Top with meat and onion mixture.  Sprinkle with chopped chilies, then cheeses.  Drizzle taco sauce over all. Bake, uncovered, at 400 degrees for 20 minutes.  Garnish with green onions and olives.  Mound avocado in center.  Top with sour cream.  Tuck tortilla chips around the outside edge of dish.  Serve immediately.

NOTE:  First 5 layers, meat through taco sauce, can be prepared in advance and chilled until cooking time.

SERVES:  16 - 18

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



CAJUN CHICKEN LASAGNA

~Shared by Treva, NC
 
"This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettuccine noodles, if you would like to save time"

1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves - cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo Sauce, divided
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

1. Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.

2. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.

3. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.

4. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.


CROCK POT SAUERBRATEN

~Shared by Jim D., WA

5 1/2 lbs. pot roast or rump roast
2 1/2 c.  water
1 1/2 c. red wine vinegar
2  med. onions, sliced
1  lemon, sliced
1  tbsp. sugar
3  beef bouillon cubes, crushed
1/4 tsp. ginger, ground
12  whole cloves
6  bay leaves
6 peppercorns
1/2 c. onion, chopped
1/2 c.  carrot, chopped
1/4  c. celery, chopped
1 c.  gingersnaps, broken

In removable liner, combine water, vinegar, sliced onions, sliced lemon, sugar, bouillon cubes, ginger, cloves, bay leaves and peppercorns.  Add meat.  Cover and refrigerate 36 to 72 hours, turning meat occasionally.  The longer the meat marinates, the spicier it gets.  Remove meat from marinade; strain marinade, reserve one cup.

Place chopped vegetables in bottom of removable liner; place meat on vegetables; pour reserved cup of marinade over all.  Place liner in base.  Cover and cook on low 9-11 hours (high 5 hours).

Remove meat to carving board and let sit 15 to 20 minutes for meat to firm before carving.  Add gingersnaps to liquid in cooker and cook on high for 15 to 20 minutes.  Slice meat and ladle on sauce.


CORNED BEEF SKILLET HASH

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

Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings
 
2 cups chopped cooked corned beef brisket
1 1/2 cups chopped cooked potatoes (about 1 1/2 medium)
1 1/2 cups diced cooked beets (about 12 oz fresh beets)
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup shortening
Chopped fresh parsley, if desired

1. In large bowl, mix all ingredients except shortening and parsley.
 
2. In 10-inch skillet, heat shortening over medium heat until melted. Spread beef mixture in skillet. Cook 10 to 15 minutes, turning occasionally with wide spatula, until brown. Sprinkle with parsley.


CHICKEN WRAPS WITH CURRIED MAYONNAISE

~Shared by Johnny, LA
 
Make Chicken Wraps with curried mayonnaise with your leftover chicken. It does not matter how the chicken has been prepared, baked, roasted or fried, as long as you have 8 to 10 ounces of chicken.
 
1. Prepare your Curried Mayonnaise.
 
INGREDIENTS
 
3 Tspn curry powder
1 Cup mayonnaise
1/2 Tspn cayenne pepper
1-1/2 Tbspn fresh lemon juice
2 Tspn raisins, softened*
 
DIRECTIONS
 
Mix all ingredients together and refrigerate.

2. Prepare chicken for sandwich.
 
INGREDIENTS
 
8 to 10 oz. chicken, sliced or shreds
4 Large tortillas
1/2 Large avocado, very ripe, peeled and thinly sliced
3 Cups lettuce, shredded
2 Cups English cucumbers, thinly sliced, skin left on
1/2 cup fresh flat parsley
 
DIRECTIONS
 
Warm tortillas in skillet. Remove tortillas from skillet and place on four separate pieces of plastic wrap.
 
Use 1/2 of curried mayonnaise to spread on tortillas. Place 1-1/2 cups of lettuce on tortillas, then top with chicken, cucumbers, parsley, avocado and remaining mayonnaise. Cover with lettuce and roll each tortilla tightly. Wrap each tortilla in individual plastic wrap and refrigerate for at least 1/2 to 1 hour. Remove from refrigerator and cut wraps in halves or cut in quarters.
 
Makes 4 or 8 servings.

*Hints)
*Soften raisins by placing them in a small bowl and covering with very hot water. Drain water after raisins are soft.


SKILLET PORK CHOPS WITH POTATOES AND ONION

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
 
Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.

In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.

In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.

Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F (70 degrees C).


SAUSAGE-PENNE BAKE

~Shared by Linda H., Rosharon, TX

Makes 6 servings

1/2 lb. hot Italian sausage
2 large eggs
1 c. ricotta cheese
1/2 t. salt
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. sliced black olives
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
1 t. crushed red-pepper flakes
1 1/2 pkgs. (8 oz. size/12 oz. total) penne pasta, cooked

Preheat oven to 400 degrees. Grease 2-quart baking dish; set aside.

Remove sausage from casing. In medium skillet, crumble sausage.  Over medium-high heat, sauté sausage until browned.  With slotted spoon, remove sausage and drain on paper towel-lined plate.

In large bowl, whisk eggs with ricotta; stir in cooked sausage, salt and remaining ingredients.  Spoon into prepared dish.  Bake 15 minutes or until mixture is bubbly and top is lightly browned.

VEGETARIAN CHILI

~Shared by Treva, NC

This vegetarian chili can be made on the stove top or in a slow cooker. It's great for cold winter days - serve with fat free cheese and sour cream as garnish!

1 (15 oz) can pinto beans - drained and rinsed
1 (15 oz) can black beans - drained and rinsed
1 (15 oz) can light red kidney beans - drained and rinsed
1 (15oz) can dark red kidney beans - drained and rinsed
2 (28 oz) cans crushed tomatoes
1 (28 oz) can diced tomatoes
2 cups celery, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 medium red onion, diced
2 T ground cumin
3 T garlic powder
4 T chili powder

Heat a large sauté pan over medium high heat, spraying with cooking spray. Cook vegetables until they are slightly soft - about 6-7 minutes.

Meanwhile, combine tomatoes, beans and spices in a large dutch oven or slow cooker. When vegetables are done, add them to the mixture and combine thoroughly.

For Dutch Oven: Simmer for 3-4 hours on low, stirring every so often.

For Slow Cooker: Simmer for 6-7 hours on high.

Number of Servings: 8


TERIYAKI GLAZED TUNA

~Shared by Maggie, TX

Yield: 4 servings

INGREDIENTS
- 4 (4 ounces) portions tuna steak, 1-inch thick

Marinade Ingredients:
- 1/4 cup lite soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons sesame oil
- 2 tablespoons orange juice
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon brown sugar

DIRECTIONS
In a medium bowl or in a zippered plastic bag, combine all marinade ingredients. Add the tuna steaks and turn to coat with marinade. Cover and put in the refrigerator. Marinate the tuna for 2 hours. Remove the tuna from the marinade. Discard marinade. Preheat an oven broiler or grill. Place the tuna steaks on a broiler pan or prepare a grill rack by spraying it with nonstick spray. Broil or grill the tuna 4-6 inches from the heat source, turning once for a total cooking time of 7-8 minutes. (Cook a bit longer if you want well-done tuna).

Nutritional Information Per Serving (About 4 ounces): Calories: 168, Fat: 6 g, Cholesterol: 42 mg, Sodium: 194 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 26 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat

Source:  The Diabetes Food and Nutrition Bible by Hope S. Warshaw and Nancy S. Hughes

WEST COAST COBB SALAD

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  12 cups torn romaine lettuce
-  2 cups diced grilled chicken breast or roast turkey
-  1 cup diced tomato
-  1 cup diced avocado
-  1 medium carrot, shredded with a potato peeler
-  1/2 cup chopped red onion
-  2 hard boiled eggs, chopped
-  4 slices turkey bacon, cooked and crumbled
-  3/4 cup shredded nonfat or reduced-fat Monterey Jack cheese
-  1/4 cup chopped walnuts
-  3/4 cup nonfat or light ranch or olive oil vinaigrette salad dressing

DIRECTIONS

Arrange a quarter of the salad greens over the bottoms of each of 4 plates. Top the lettuce on each plate with a quarter of the chicken or turkey and a quarter of the tomato, avocado, carrot, and onion.

Sprinkle each salad with some of the egg, bacon, cheese, and walnuts. Serve immediately accompanied by the dressing.

Nutritional Information Per Serving (1/4 of recipe): Calories: 413, Carbohydrate: 27 g, Cholesterol: 166 mg, Fat: 16 g, Saturated Fat: 2.7 g, Fiber: 7 g, Protein: 40 g, Sodium: 838 mg, Calcium: 243 mg Diabetic Exchanges: 4 Lean Meat, 4 Vegetable, 2 Fat

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


WATER CHESTNUTS AND SNOW PEAS

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  1 teaspoon sesame oil
-  3 garlic cloves, minced
-  2 cups fresh snow peas
-  1 cup sliced water chestnuts
-  1/4 cup fresh bean sprouts
-  1/2 cup low-fat, low-sodium chicken broth
-  1 tablespoon lite soy sauce
-  2 tablespoons pineapple juice
-  1 teaspoon sugar
-  2 teaspoons grated ginger
-  2 teaspoons cornstarch or arrowroot powder

DIRECTIONS

Heat the oil in a wok or skillet over medium-high heat. Add the garlic and saute for 30 seconds. Add the snow peas, water chestnuts, and bean sprouts and saute for 1 minute.

In a measuring cup, mix together the remaining ingredients. Add to the pan and cook until the sauce is thickened, about 1 minute. Serve immediately.

Nutritional Information Per Serving (1/2 cup): Calories: 55, Fat: 1 g, Cholesterol: 0 mg, Sodium: 114 mg, Carbohydrate: 10 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetable

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


VEAL PAPRIKASH

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  2 tablespoons vegetable oil
-  1 pound grain-fed veal scallops or boneless beef sirloin, cut into thin strips
-  4 cups quartered mushrooms
-  1 large onion, halved lengthwise and thinly sliced
-  2 cloves garlic, minced
-  4 teaspoons sweet Hungarian paprika
-  1/2 teaspoon dried marjoram
-  1/2 teaspoon salt
-  1/4 pepper
-  1 tablespoon all-purpose flour
-  3/4 cup chicken stock
-  1/2 cup sour cream
-  Salt and pepper

DIRECTIONS

In a large non-stick skillet, heat half the oil over high heat; stir-fry veal in 2 batches, each for 3 minutes or until browned but still pink inside. Transfer to a plate along with pan juices; keep warm.

Reduce heat to medium. Add remaining oil. Add mushrooms, onion, garlic, paprika, marjoram, salt and pepper; cook, stirring often, for 7 minutes or until lightly colored.

Sprinkle mushroom mixture with flour; pour in stock. Cook, stirring, for 2 minutes or until thickened. Stir in sour cream. Return veal and accumulated juices to pan; cook 1 minute more or until heated through. Adjust seasoning with salt and pepper to taste; serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 266, Fat: 11 g, Carbohydrate: 12 g, Fiber: 2 g, Protein: 30 g, Sodium: 462 mg, Cholesterol: 107 mg
Diabetic Exchanges: 1/4 Low-Fat milk, 1 Vegetable, 3-1/2 Lean Meat

Source: America's Everyday Diabetes Cookbook by Katherine Younker


CRANBERRY-RASPBERRY GRANITA

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  2 cups 100% juice cranberry-raspberry juice blend
-  1-1/2 cups raspberries (fresh or previously frozen, thawed, and drained)
-  1/2 cup Splenda sugar substitute

DIRECTIONS

In a blender, combine the juice and raspberries. Mix well. Pour the mixture through a fine-mesh sieve placed over a mixing bowl. Press the mixture gently through the sieve, as necessary, to extract as much juice as possible. Discard the mixture in the sieve or reserve for another use.

Add the Splenda to the strained juice mixture and stir to mix well. Cover and freeze. Stir thoroughly with a fork about every 30 minutes, for 6 hours or so, or until the granita is frozen in a crumbly, grainy texture.

Nutritional Information Per Serving (1/6 of recipe): Calories: 71, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrate: 18 g, Protein: 0 g
Diabetic Exchanges: 1 Fruit

Source: Diabetes Cookbook for Dummies

BANANA FROSTED SHAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 med. Banana
1 cup Milk
3 - 4 scoops Vanilla Ice Cream
1 tsp Vanilla Extract
 
Blend the banana until smooth and then add the other ingredients. Blend until smooth and serve.


CATALINA CHICKEN

~Shared by Maggie, TX

Ingredients:
2 boneless skinless chicken breast halves (5 ounces each)
2 teaspoons canola oil
1/4 cup Catalina salad dressing
4-1/2 teaspoons onion soup mix
1 tablespoon grape jelly

Directions:
In a large nonstick skillet, brown chicken in oil. Transfer to a shallow baking dish coated with cooking spray. Combine the salad dressing, soup mix and jelly; pour over chicken.

Bake, uncovered, at 350° for 25-30 minutes or until a meat thermometer reads 170°.

Yield: 2 servings.

Nutrition Facts
One serving: 1 chicken breast half (prepared with fat-free dressing and reduced-sugar jelly) Calories: 246 Fat: 8 g Saturated Fat: 1 g Cholesterol: 78 mg Sodium: 697 mg Carbohydrate: 14 g Fiber: 1 g Protein: 29 g

Source: Cooking for 2

EASY CHICKEN BOUDINE CASSEROLE

2 cups cooked egg noodles
2 (10 3/4 ounce) cans cream of mushroom soup
1/2 cup chicken broth
1/4 cup dry sherry
4 cups chopped cooked chicken
3 cups grated sharp cheddar cheese, your choice, divided
1 (2 1/4 ounce) package slivered almonds, toasted
1/4 cup drained chopped pimiento
1 (4 ounce) can sliced mushrooms, drained
salt and pepper

1. Preheat oven to 350°F

2. In a large bowl, toss together the noodles, soup, broth, and sherry.

3. Add the chicken, 2 cups of cheese, almonds, pimento, mushrooms, and salt and pepper, to taste, and toss to combine.

4. Transfer the mixture to a greased 13x9x2-inch casserole and top with the remaining cup of cheese.

5. Bake for 30 minutes, or until bubbly.

Makes 8 servings
Calories 491
Calories from Fat 253
Total Fat 28.2g
Saturated Fat 11.8g
Monounsaturated Fat 9.4g
Polyunsaturated Fat 3.8g
Trans Fat 0.0g
Cholesterol 108mg
Sodium 919mg
Potassium 423mg
Total Carbohydrate 19.0g
Dietary Fiber 1.6g
Sugars 2.5g

Source: Paula Deen


EASY EASTER PIE

2/3 c boiling water
1 pk (4-serving size) Jell-O, any flavor
1/2 c cold water
Ice cubes
8-oz Cool Whip whipped topping, thawed
1 ready-made graham cracker pie crust (6-oz)

Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.

Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound.

Spoon into crust. Refrigerate 4 hours or until firm.

Garnish with additional whipped topping. Add jelly beans, Hershey kisses, small chocolate Easter eggs, etc.


CROCK POT SPICY DIP

Ingredients:
2 lb. Velveeta cheese
2 lb. hamburger, cooked and drained
1 lg. jar Old El Paso taco sauce (or 1 can Rotel tomatoes)
1 lg. onion, chopped fine

Directions:

Mix all together in Crock Pot and set where cheese will melt and all will remain warm.


ALMOND RICE PILAF

3/4 cup onion; chopped
1/2 cup slivered almonds
1 tablespoon butter or margarine
2 cups chicken broth
2 cups instant rice; uncooked

In a saucepan, sauté onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5 to 8 minutes or until liquid is absorbed.

Yield: 4 servings

Per Serving (excluding unknown items): 342 Calories; 13g Fat (34.7% calories from fat); 10g Protein; 46g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 416mg Sodium.
Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.


BURGUNDY MEATBALLS

1 lb. ground beef (very lean)
1 Tbs. parsley flakes
1 cup dry grated bread crumbs
1 Tbs. instant minced onion
1 tsp. monosodium glutatmate (MSG)
1 egg
1 tsp. salt Pepper, to taste
1 can cream of chicken soup or cream of mushroom soup
2/3 cup soup can Burgundy

Combine first 8 ingredients, blend well. Form into small balls. Brown in electric skillet. Add Burgundy to soup gradually, pour sauce over meatballs. Simmer, covered, for 30 minutes.

Source: Mountain Potpourri Best of the Best from North Carolina - Select Recipes from North Carolina's Favorite Cookbooks


CHILE CABBAGE

A three-stage cooking process (same pan, no cleaning in between) allows each ingredient to reach optimal texture and maximum flavor.

Ingredients:
 
2 to 3 tablespoons canola or peanut oil
16 medium stiitake mushrooms (about 10 ounces) stemmed and very thinly sliced
2 medium jalapeños, cut into thin rounds
1/4 teaspoon salt
6 cups cut green cabbage (1-inch "squares")
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 1/2 tablespoons Chinese-style dark sesame oil (plus extra)
1 1/2 coarsely chopped onions (3/4-inch "squares")
10 ounces very firm tofu

Directions:

Place a large, deep skillet over medium heat. After about a minute, add 1 tablespoon of the oil and swirl to coat the pan. Add the mushrooms and stir-fry over medium-high heat for 5 minutes. Stir in the jalapeños, plus 1/8 teaspoon of the salt, and cook, stirring frequently, for 5 to 8 minutes longer, or until the mushrooms are very limp.

Push the mushrooms and jalapeños to one side of the pan, then add another tablespoon of oil to the exposed surface, followed by the cabbage and another 1/8 teaspoon of the salt.

Keeping the heat medium-high, stir-fry the cabbage only for about 3 minutes, then mix in the sidelines mushrooms and jalapeños. Spread out the mixture, cover the pan, and let it steam (okay if it scorches slightly) for about 5 minutes. Scrape the bottom of the pan and mix intermittently.

In a small bowl, combine the soy sauce, vinegar, and sesame oil, then pour this in. Mix well, cover, and continue to cook over low heat for another 5 to 8 minutes, or until done to your liking. Transfer to a serving bowl and set aside.

Without cleaning it, return the pan to the stove over medium heat. Wait about a minute, then add a little oil and swirl to coat the pan. Turn up the heat to high and flash-cook the onions, shaking the pan, for only about 1 to 2 minutes, or until the onions become shiny and golden on the edges but are still crunchy. Add these to the cabbage mixture in the bowl.

Return the uncleaned pan to the medium heat one more time, wait another minute, add another little but of oil, and swirl to coat the pan. Add the tofu in a single layer (okay if touching) and cook undisturbed for about 5 minutes on each side, or until crisp and deep golden brown. Toss into the cabbage mixture and serve. Pass around the sesame oil, so people can add a little extra, if they wish.

Serving Size: Makes 4 - 6 Servings

Source: The Vegetable Dishes I Can’t Live Without by Mollie Katzen


DRIZZLED DROPCAKES

Serves 4 to 6

2 eggs, separated
1/4 cup brown sugar
1 cup cake flour, sifted
11/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup whole milk
Powdered sugar for sprinkling

Heat oil at highest setting in a T-Fal Maxi-Fry. In medium bowl, beat egg yolks and sugar until smooth. In separate bowl combine flour, baking powder, cinnamon, salt and add to egg yolk mixture. Add whole milk and stir until smooth. Whip egg whites in separate bowl until firm and gently fold into batter. Using a small ice cream scoop or teaspoon drop batter into hot oil and fry until golden brown, about 2 minutes, turning once.

Remove from oil, drain on paper towels. Sprinkle warm cakes with powdered sugar and serve.

Source: The Frequent Fryer Cookbook by Rick Browne


DEVILED CHICKEN THIGHS

Ingredients:

1/4 cup Dijon mustard
2 teaspoons Worcestershire sauce
1 1/4 teaspoons coarse salt, either kosher or sea salt
1/2 teaspoon dried hot red chili flakes, or more to taste
10 to 12 plump bone-in, skin-on chicken thighs (about 6 ounces each)

Directions:

At least 30 minutes and up to the night before you plan to grill the chicken, combine the mustard, Worcestershire sauce, salt and chili in a small bowl to make a paste.

Coat the chicken thoroughly with the paste, rubbing it over and under the skin, working it as far as possible under the skin without tearing the skin. Place the chicken in a zippered plastic bag and seal. Refrigerate unless you plan to grill the chicken within the next 30 minutes. (If chilled, let the chicken sit at room temperature in the bag for 20 to 30 minutes before proceeding.)

Grill the thighs uncovered over high heat for 3 to 4 minutes, turning to sear all sides. Move the chicken to medium-low heat and continue grilling for an additional 12 to 15 minutes, turning every 3 minutes or so. Watch for flare-ups, shifting the thighs away from the flame if necessary. The thighs are done when the skin is brown and crisp and the juices run clear.

Serve immediately.

Serving Size: Makes 6 Servings

Source: "The Big Book of Outdoor Cooking & Entertaining" by Cheryl and Bill Jamison