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Our Lord has written the promise of the resurrection, not in books alone, but in every leaf in spring-time.
~Martin Luther

Easter Prayer

God our Father,
by raising Christ your Son
you conquered the power of death
and opened for us the way to eternal life.
Let our celebration today raise us up
and renew our lives by the Spirit that is within us.
Grant this through our Lord Jesus Christ, your Son,
who lives and reigns with you and the Holy Spirit,
one God, for ever and ever. Amen.

Easter Eggs

Of all the symbols associated with Easter the egg, the symbol of fertility and new life, is the most identifiable. The customs and traditions of using eggs have been associated with Easter for centuries.

Originally Easter eggs were painted with bright colors to represent the sunlight of spring and were used in Easter-egg rolling contests or given as gifts. After they were colored and etched with various designs the eggs were exchanged by lovers and romantic admirers, much the same as valentines. In medieval time eggs were traditionally given at Easter to the servants. In Germany eggs were given to children along with other Easter gifts.

Different cultures have developed their own ways of decorating Easter eggs. Crimson eggs, to honor the blood of Christ, are exchanged in Greece. In parts of Germany and Austria green eggs are used on Maundy Thursday (Holy Thursday). Slavic peoples decorate their eggs in special patterns of gold and silver.

Austrian artists design patterns by fastening ferns and tiny plants around the eggs, which are then boiled. The plants are then removed revealing a striking white pattern. The Poles and Ukrainians decorate eggs with simple designs and colors. A number of eggs are made in the distinctive manner called pysanki (to design, to write).

Pysanki eggs are a masterpiece of skill and workmanship. Melted beeswax is applied to the fresh white egg. It is then dipped in successive baths of dye. After each dip wax is painted over the area where the preceding color is to remain. Eventually a complex pattern of lines and colors emerges into a work of art.

In Germany and other countries eggs used for cooking where not broken, but the contents were removed by piercing the end of each egg with a needle and blowing the contents into a bowl. The hollow eggs were dyed and hung from shrubs and trees during the Easter Week. The Armenians would decorate hollow eggs with pictures of Christ, the Virgin Mary, and other religious designs.

Source: Holidays.net

FUNNIES

~Shared by Jim D., WA

Tommy had reached school age. His mother managed with a blast of propaganda to make him enthusiastic about the idea.

She bought him lots of new clothes, told him of the new friends he'd meet, and so on.

When the first day came, Tommy eagerly went off and came back home with a lot of glowing reports about school.

The next morning when his mother woke him up, he asked, "What for?" She told him it was time to get ready for school.

"What?" he asked. "Again?"



[This one cracks me up no matter how many times I read it!]

THE NAME GAME

If Kitty Carlisle married Conway Twitty, she'd be Kitty Twitty.

If Yoko Ono married Sonny Bono, she'd be Yoko Ono Bono.

If Dolly Parton married Salvador Dali, she'd be Dolly Dali.

If Oprah Winfrey married Depak Chopra, she'd be Oprah Chopra.

If Olivia Newton-John married Wayne Newton, then divorced him to marry Elton John, she'd be Olivia Newton-John Newton John.

If Sondra Locke married Elliott Ness, then divorced him to marry Herman Munster, she'd become Sondra Locke Ness Munster.

If Bea Arthur married Sting, she'd be Bea Sting.

If Liv Ullman married Judge Lance Ito, then divorced him and married Jerry Mathers, she'd be Liv Ito Beaver.

If Snoop Doggy Dogg married Winnie the Pooh, he'd be Snoop Doggy Dogg Pooh.

How about a baseball marriage? If Boog Powell married Felipe Alou, he'd be Boog Alou.

If Shirley Jones married Tom Ewell, then Johnny Rotten, then Nathan Hale, she'd be Shirley Ewell Rotten Hale.

If Ivana Trump married, in succession, Orson Bean (actor), King Oscar (of Norway), Louis B. Mayer (of MGM), and Norbert Wiener (mathematician), she would then be Ivana Bean Oscar Mayer Wiener.



While I was working in the men's section of a department store, a woman asked me to help her choose a white dress shirt for her husband.

When I asked about his size, the woman looked stumped at first, then her face brightened. She held up her hands, forming a circle with her forefingers and thumbs.

"I don't know his size," she said, "but my hands fit perfectly around his neck."



As he fiddled with his high school class ring, the one he got after graduating in 2000, my son Aaron asked,

"Mom, I've been wondering. What were you and dad thinking when you gave me the initials ACH?"

"Nothing," I answered back. "Why?"

He showed me the inscription in his ring. It read: "ACH 00"



The proud father brought home a backyard swing set for his children and immediately started to assemble it with all the neighborhood children anxiously waiting to play on it.

After several hours of reading the directions, attempting to fit bolt A into slot B, etc., he finally gave up and called upon an old handyman working in a neighboring yard.

The old-timer came over, threw the directions away, and in a short while had the set completely assembled.

It's beyond me," said the father, "how you got it together without even reading instructions."

"To tell the truth," replied the old-timer, "I can't read, and when you can't read, you've got to think."



John was furious when his steak arrived too rare. "Waiter," he shouted, "Didn't you hear me say, 'well done'?"

"Oh, thank you, sir," replied the waiter. "I hardly ever get a compliment."



A teenager was always asking his father if he could borrow the family car. Pushed to the limit, the father asked his son why he thought "The Almighty" had given him two feet.

Without hesitation, the son replied, "That's easy, one for the clutch and one for the accelator."



When Adam stayed out very late for a few nights, Eve became upset. "You're running around with other women," she told her mate.

"Eve, honey, you're being unreasonable," Adam responded. "You know you're the only woman on earth."

The quarrel continued until Adam fell asleep, only to be awakened by a strange pain in the chest. It was his darling Eve poking him rather vigorously about the torso.

"What do you think you're doing?" Adam demanded.

"Counting your ribs," said Eve.

EASTER HUNT PIE

~Shared by Treva, Eastern TN

1 (6 oz.) graham cracker crust
1 (8 oz.) package cream cheese, softened
1 can (14 oz.) sweetened condensed milk (Not evaporated Milk)
3/4 cup cold milk
1 pkg. (4-serving size) instant vanilla flavor pudding and pie filling
1 & 1/2 cups non-dairy whipped topping, thawed
16 mini chocolate eggs or other holiday candy

In large bowl beat Cream Cheese until fluffy. Gradually beat in condensed milk until smooth. Add milk and pudding mix; beat on low speed until smooth. Spoon half of filling into crust. Place chocolate eggs evenly over filling. Top with remaining filling and decorate with the whipped topping. Chill 3 hours, at least, before serving.

For young Children, you may want to use Holiday marshmallow Candies or other soft Candies !


ZUCCHINI CARROT BLACK WALNUT BREAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Black walnuts are a native American nut that has a strong, slightly bitter flavor. They are not always easy to find in the grocery, but you can substitute regular walnuts with equally good results. 
 
This bread can be frozen.  As soon as possible after cooling, enclose bread in a plastic freezer bag, plastic wrap, or foil and seal well.  Will stay fresh for two to three months.  When ready to serve, simply remove the wrapped bread from the freezer and allow bread to stand, still wrapped, at room temperature until thawed.  Or unwrap the bread and place on a baking sheet in a 350 F. oven for ten to fifteen minutes until thawed.
 
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons vanilla
1/2 cup packed shredded zucchini
1/2 cup shredded carrot
2 cups all purpose flour
1/2 cup wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped black walnuts or regular walnuts
 
Preheat the oven to 350 F.  Butter ONE-8 1/2 x 4 1/2 inch pan OR three - 5 3/4 x 3 1/2 inch loaf pans.
 
In a large bowl using an electric mixer, beat the eggs until foamy.  Add the oil, sugars and vanilla and beat at high speed until the mixture is very thick and fluffy.
 
With a spoon, stir in the shredded zucchini and carrot.
 
Stir the flour, wheat germ, baking powder, baking soda, salt, and walnuts together in another bowl.  Blend into the zucchini mixture just until the flour is no longer visible.  Pour the batter into the prepared loaf pan or pans.
 
Bake for 1 hour for the large loaf, or 35 to 40 minutes for the smaller loaves, or until a wooden skewer inserted in the center comes out clean.  Cool in the pan for 10 minutes, then turn out onto a wire rack to cool thoroughly.

Makes 1 Large OR 3 Small loaves.


PORK ROAST WITH GARLIC & HERBS

~Shared by Johnny, LA

Between now and Easter Sunday, a great deal of pork will be consumed, mainly in the form of ham. You have to go a long way, however, to top a succulent pork roast complemented with garlic and herbs.

2-1/2 to 3-pound boneless pork roast
6 cloves garlic, minced or put through a press
1 tablespoon olive oil
1/2 teaspoon dried whole rosemary, crushed
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
vegetable cooking spray

Preheat oven to 400°F.

Trim fat from roast. Combine garlic and next five ingredients in a small bowl, and mash into a paste. Rub garlic paste over surface of roast. Tie roast securely with string at 2- to 3-inch intervals.

Place roast on a rack coated with cooking spray, and place rack in a shallow roasting pan. Insert a meat thermometer into the thickest portion of roast.

Roast for 1 hour or until meat thermometer registers 150°F. Remove from oven, cover securely with foil, and let stand 15 minutes. Remove string, and cut roast into thin slices. Makes 6 to 8 servings.


CHOCOLATE-COVERED STRAWBERRY CAKE

~Shared by Linda H., Rosharon, TX

Bake the cake ahead of time (if you can) and put it in the freezer, since the recipe calls for splitting the cake layers. This can easily be done then with a large serrated knife.

SERVES 16

1 (18 ounce) box supermoist white cake mix
1 (3 ounce) package strawberry gelatin
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 cups medium-large strawberries (18-20 Strawberries)
1/2 cup white vanilla baking chips
1 tsp. shortening or vegetable oil
1 cup seedless strawberry jam
1 (1 lb) container milk chocolate frosting

Heat oven to 350 (325 for dark or nonstick pans). Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour.

In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour in pans.

Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.

Meanwhile, rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently, Remove from heat.

Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.

Split each cake horizontally into 2 layers. On serving plate place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Place 5 strawberries on top of cake. Store in refrigerator.

Source: Recipezaar


JELLY BEAN CONFETTI CAKE

~Shared by Treva, Eastern TN

3/4 cup miniature jelly beans, cut in half
2 cups all-purpose flour, divided
1 & 1/4 cups granulated sugar
1 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
3 eggs
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
Confectioners' sugar

Preheat oven to 325 degrees F. Generously grease and flour a 12-cup fluted tube pan.

Lightly spoon flour into measuring cup and level off.

In small bowl, toss jelly beans with 2 tablespoons of the flour; set aside.

In large bowl, beat sugar, butter, cream cheese and vanilla extract until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, baking powder and salt; blend well. Spoon 1 cup of the batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter, and spoon into prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in upright pan for 10 minutes. Invert onto serving platter. Cool completely. Sprinkle with confectioners' sugar.


GRILLED FILET MIGNON WITH VEGETABLE KEBABS

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
1 lemon, zested and juiced
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
½ teaspoon salt
¼ teaspoon freshly ground pepper
16 cherry tomatoes
10 ounces white mushrooms, stemmed
1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
1 small red onion, cut into wedges
1 pound filet mignon steak, 1 ½ to 2 inches thick, cut into 4 pieces

Instructions
 
1. Preheat grill to high.

2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.

3. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.

Equipment: Eight 10-inch skewers (see Tip)

Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)

Nutrition Information
Per serving: 291 calories; 17 g fat (4 g sat, 9 g mono); 70 mg cholesterol; 10 g carbohydrate; 27 g protein; 3 g fiber; 363 mg sodium; 529 mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Zinc (33% dv), Iron (25% dv).


BIRD'S NEST EGG SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 egg
3 cups chow mein noodles
1/4 teaspoon garlic salt

EGG SALAD:
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons minced fresh parsley
1 1/2 teaspoons ground mustard
1/2 teaspoon lemon juice
1/4 teaspoon seasoned salt
Lettuce Leaves
 
In a small bowl, beat egg. Add chow mein noodles and garlic salt; stir to coat. Drop by 1/3 cupfuls onto a greased baking sheet. Using fingers, shape each into a nest; make an indentation in the center of each. Bake at 350 degrees F for 11-13 minutes or until set. Cool for 2 minutes; remove to a wire rack to cool completely.

In a bowl, combine the first eight egg salad ingredients; mix well. Just before serving, spoon 1/4 cupful into each nest. Serve on a lettuce-lined plate if desired.


TRULY CHEESECAKE

~Shared by Vicki, Sarasota, FL

This is the cheesecake I grew up with.  When we moved into a new house, back when I was a kid, the neighbor brought over one of these!  My mom had to pry the recipe out of her, and later found it in the GE cookbook that came w/ the new ovens!! AND, it was said to be Harriet Nelson's recipe to boot!!  Ha ha!!
 
Beat 2 (8 oz.) packages of cream cheese till light.
Add 3 eggs, one at a time, and beat each addition thoroughly.
Add 2/3 cup sugar, 1/8 tsp. Almond extract, and beat till smooth and creamy, about 4-5 minutes.
 
Put in a pie pan, YES, PIE PAN, a 9" pie pan.
 
Bake 50 minutes at 325º.  The cheesecake will be light golden in color. Remove from oven, but do not turn it off.
 
Cool 20 minutes.  As it cools, the center of the cake will fall, and maybe even split a bit.  This is what it should do.
 
When the cheesecake is cooled, mix:
2 cups sour cream
3 Tbsp. Sugar
1 tsp. Vanilla
Mix well with wire whisk.
 
Pour filling into the center of the 'fallen' cake. Return to the 325º oven for another 15 minutes. Sprinkle top with nutmeg, let it cool and place in refrigerator.
 
Your finished cheesecake will have a 'crust' that is light golden, and filled with a white center, dusted with nutmeg! The crust is cheese, the center is sour cream, no crackers, or pie crust, per se... A True Cheesecake!  It's YUMMY!!!


LEMON SPONGE CAKE WITH RASPBERRY SAUCE

~Shared by Barb C., Chula Vista, CA

" This simple sponge cake is light and moist. The sauce adds color and flavor making it perfect for entertaining."

Ingredients
Vegetable oil cooking spray
1 cup cake flour *
2 teaspoons baking powder
1/2 cup low-fat buttermilk
1 tablespoon butter
8 strips lemon zest, cut in half
2/3 cup sugar
1 large egg
Raspberry Sauce (recipe follows)

Raspberry Sauce:
1 12-ounce bag frozen raspberries, thawed
2 tablespoons superfine sugar
1 tablespoon lemon juice

Instructions
Preheat oven to 350°F. Spray an 8-inch cake pan with vegetable oil cooking spray.

Combine cake flour and baking powder in a small bowl; reserve.

Place buttermilk and butter in a 1-cup liquid measure. Heat in a microwave oven until butter is almost melted, about 1-1/2 minutes on 70% power. Set aside.

In a Cuisinart® food processor fitted with the metal blade process zest and sugar until finely chopped, about 1 minute. Add egg and process 1 minute. Scrape bowl and process 1 minute more. With motor running, pour milk mixture through feed tube and process unit combined, about 10 seconds. Scrape bowl. Add dry ingredients and pulse until just combined, about 3 - 4 times.

Pour into prepared pan and bake until top is lightly browned and springs back when touched, about 20 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely.

Cut cake into 8 pieces and slice each piece in half horizontally with a serrated knife. Place bottom half on dessert plate, drizzle 1 tablespoon raspberry sauce over cake and top with other half of cake.

Drizzle 1 tablespoon of sauce over top of cake. Garnish with whipped cream and fresh raspberries if desired. Serve immediately.

Raspberry Sauce:In a Cuisinart® food processor fitted with the metal blade process raspberries, sugar and lemon juice until combined, about 10 seconds.

Place a fine mesh strainer in a small mixing bowl and pour raspberry sauce into strainer. Stir with a spoon until sauce has passed through the strainer; discard seeds. Reserve sauce.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


EASTER MEAT LOAF

~Submitted by Treva, Eastern TN

1 lb lean ground beef
1 lb mild bulk sausage
1 8 oz can tomato sauce
2 eggs
2 TBSP soy sauce
1 cup saltine cracker crumbs
4 hard cooked eggs, peeled

Mix the beef, sausage, tomato sauce, 2 eggs, soy sauce and cracker crumbs until fully incorporated. Press half of mixture into bottom of a 9 x 5" loaf pan. Trim the hard cooked eggs to fit in a row down the center of the meat mixture. Press remaining meat over top to fully cover the eggs. Bake at 350 degrees about 45 minutes or until brown. Remove from the pan (or drain off any grease) and allow to cool about 15 minutes before serving.


PINEAPPLE CASSEROLE

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

2 large cans pineapple tidbits, drained
1 cup sugar
1/2 cup flour (sifted with sugar)
1 stick butter or margarine
1 package. Ritz crackers

Mix with pineapple in casserole dish. Melt butter. Mix with Ritz crackers. Spread on top of pineapple mixture and bake at 350 degrees for 30 minutes.


BAKED ACORN SQUASH WITH APPLES & PECANS

~Shared by Johnny, LA

This side dish goes well with pork roast, or most anything for that matter, and it can easily be doubled for a larger group.

2 medium acorn squash (1 to 1-1/4 pounds each)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) butter, melted
2 cups chopped, unpeeled apple
1/3 cup finely chopped pecans

Preheat oven to 350°F.

Cut acorn squash in half and remove the seeds. Place each squash half, cut side up, in a shallow baking dish (a 9x13-inch Pyrex baking dish works well).

Combine the brown sugar, butter and chopped apple. Spoon an equal amount into each squash shell. Add boiling water to the baking pan to a depth of 1/2 inch.

Cover with aluminum foil, and bake for 1 hour or until squash is tender. Sprinkle each squash shell with chopped pecans before serving.

Makes 4 servings.


MEXICAN ADOBO CHICKEN

~Shared by Linda H., Rosharon, TX

Adobo chicken is a delicious way of grilling chicken, served up in a rich, spicy sauce. This chicken also makes a great ingredient for enchiladas, tacos, and fajitas.

4 chicken breasts (halved)
1 cup orange juice
2 tablespoon vegetable oil
1/2 tablespoon achiote seeds
1/2 tablespoon white vinegar
1 teaspoon basil
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1 clove garlic

Cover achiote seeds with boiling water. Cover and set aside overnight. Drain seeds. Place seeds, 1/2 tablespoon orange juice, vinegar, cayenne, pepper and garlic in a food processor. Grind until coarse but mixed well. Cut chicken breasts in half. Place in shallow dish and cover with achiote mixture. Put in refrigerator for 2 hours. Preheat grill. Remove Chicken from marinade. Boil remaining marinade for 5-7 minutes. Grill chicken about 10 minutes on each side over a medium flame or until done. Serve with remaining marinade.

Source: About.com


CROWN ROAST OF LAMB WITH ROSEMARY

~Submitted by Treva, Eastern TN

Makes 5 servings

Ingredients
1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons fresh oregano, chopped
1 tablespoon salt
2 teaspoons ground black pepper
1 lean crown roast of lamb with 14 chops (two 7-rib racks of lamb tied together)
2 ½ tablespoons extra-virgin olive oil
Fresh parsley (for garnish)

Instructions
1. Preheat oven to 450°F. Mix rosemary, garlic, oregano, salt, and black pepper in a small bowl.

2. Place lamb on large baking sheet and brush with olive oil. Rub herb mixture over lamb. Cover bones loosely with sheet of foil and roast until an instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare (about 20 minutes), 130°F to 135°F for medium-rare (about 30 minutes), or 135°F to 140°F for medium (about 35 minutes).

3. Transfer lamb to platter and let stand, 5 to 10 minutes. Remove foil and string. Cut lamb between ribs into chops and serve on a bed of parsley.

Nutritional Information:
355 calories
20 g total fat (6 g saturated)
122 mg cholesterol
3 g carbohydrate
39 g protein
0 g fiber
1505 mg sodium


SMOKED BARBECUED SPARE RIBS

~Shared by Jim D., WA

8 - 10 lbs. of baby back pork sparerib racks
10 – 12 hickory hardwood chunks (Use the large chunks that are approximately the size of the palm of your hand rather than the hardwood chips)
Dry Rub consisting of mixed spices including 3 Tbsp. of fresh ground pepper and seasoning salt and one Tbsp. each of garlic salt, paprika, onion salt, ground hot pepper or pepper flakes, ground rosemary and any of your other favorite spices.
2 - 3 bottles of you favorite barbecue sauce

For Charcoal Grill –-
Soak hardwood chunks in water for approximately 2 hours before using. Place charcoal briquettes around on one side of the charcoal grate 2-3 coals deep and apply lighter fluid. Light coals and wait until ash first appears on coals. Place tinfoil pie pan on side of grill on opposite side of from coal and fill with water. Place hardwood chunks directly onto hot coals and place cooking (top) grate on grill. Rub ribs with the Dry Rub of mixed spices on both sides. Place rib racks on cooking (top) grate and place lid on grill with air vents almost completely closed. You should soon see large amounts of smoke billowing from grill. Turn ribs a few times during the cooking process for even smoking.

For Gas Grill --
Soak hardwood chunks in water for approximately 2 hours before using. Place tinfoil pie pan on one side of grill and fill with water. Light other side of grill and, when hot, place hardwood chunks onto hot grill. Rub ribs with the Dry Rub of mixed spices on both sides. Place rib racks on side of grill over the pie pan. Turn gas grill down to low on the side with the hardwood chunks. Place top on grill with air vents almost completely closed. Turn the ribs during the cooking process for even smoking.

With either preparation method, you may baste the ribs with your favorite barbecue sauce towards the end of the smoking process. Again use your judgment on the timing of the sauce. If the fire is hot then wait until the ribs are almost done and the fire has died down somewhat before applying the sauce. The slow cooking through the smoke will turn the sauce into a thick glaze on the ribs. Since you are using indirect heat, the sauce will not blacken the ribs as is sometimes the case when using barbecue sauce over direct heat. The smoking process produces a lot of flavor all by itself so you may elect to leave some ribs without any sauce. The water in the pan will keep the ribs moist throughout the cooking process.

The Skinny: The slow cooking of the ribs should cause most of the fat to drip away resulting in lean, meaty ribs.


PINEAPPLE SHEET CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1 (20 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 cup chopped pecans
1/2 cup butter
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

In a medium bowl, stir together the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.

To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally, until the mixture thickens. Poke holes in the cake with a fork, then pour the warm mixture over the cake.


MANGO AND BROWN SUGAR-GLAZED PORK CHOPS

~Shared by Ann S., Mims, FL

Use this free easy pork chop recipe to add a touch of sweetness to your meal. Your sweet tooth will love this simple pork chop recipe.

Ingredients

3 ounce pork chops
salt
white pepper
2 tablespoon garlic, minced
1/2 teaspoon cinnamon
1/4 cup citrus juice (orange or lemon)
3 tablespoon brown sugar
2 cup mango, julienne-cut

Instructions

1. Pan fry pork chops, salt, pepper and garlic in wok.

2. Add the cinnamon, citrus juice, brown sugar and mango. Let simmer until cooked.

3. Put pork chops over a bed of rice. Pour remaining mango glaze over top of pork chops. Garnish with cilantro if desired and serve.

Source: Recipe Lion


ÉCLAIR DESSERT
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 box (15 oz.) graham crackers
3 cups milk
2 pkg. (4-serving size each) French Vanilla Flavor Instant Pudding & Pie Filling
1 container (8oz.) frozen whipped dessert topping, thawed
1 tub (16 oz.) milk chocolate frosting
 
Arrange graham crackers in a single layer in bottom of  a 3-quart rectangular baking dish; set aside.  In a large bowl, beat together milk and pudding mix with electric mixer on low speed about 2 minutes or until thickened.  Fold in dessert topping.  Spread half of mixture over graham crackers.  Add another layer of graham crackers.  Repeat with remaining pudding mixture and another layer of graham crackers.  In medium microwave-safe bowl, microwave frosting on high about 45 seconds or until frosting softens, stirring every 15 seconds.  Spoon over top layer of crackers, spreading evenly.  Cover and refrigerate at least 30 minutes before serving.  Serves 16
 

STUFFED NEW POTATOES

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

12 small new, same-sized red or white potatoes
¼ cup crème frâiche or sour cream
¼ lb. bacon, cooked crisp and crumbled
¼ cup crumbled blue cheese or shredded cheddar
2 tablespoons chopped chives

Note: Don't try to substitute small potatoes for new in the original Stuffed New Potatoes recipe or any of its' variations. It's just not the same.

Bring enough salted water to cover the potatoes to boil in a medium size saucepan. Place the potatoes in the boiling water and reduce the temperature to low. Cover and cook until tender, about 15 minutes. Do not overcook. Remove the potatoes and cool.

Just before serving, cut each potato in half and carefully scoop out a portion of the center with a small spoon or melon baller. (If need be, you can take a very thin slice of potato off the bottom so that it will sit flat.) Place a small dollop of crème frâiche or sour cream in the center. Top with a pinch of cheese, bacon and chives.

Makes 24 appetizers.

Stuffing Variations:

Crème Frâiche topped with ¼ teaspoon black caviar (about 3 tablespoons total) and a chive garnish.

Stuffing: ½ cup chopped artichoke hearts with ¼ cup mayonnaise, ¼ cup grated Parmesan cheese and pinch of cayenne pepper. Garnish: 2 tablespoons chopped parsley, 2 tablespoons shredded lemon peel and 1 teaspoon minced garlic, combined.

Combine ½ cup smoked salmon, ¼ cup sour cream, 2 tablespoons minced red onion, 1 teaspoon capers, drained, and ½ teaspoon prepared horseradish.


JOHNNY'S BISCUITS

~Shared by Johnny, LA
 
PREP TIME  20 Min 
COOK TIME  20 Min 
READY IN  40 Min 
Original recipe yield 9 biscuits 
 
2 cups self-rising flour
1/8 teaspoon baking soda
3/4 teaspoon salt
1 1/2 tablespoons white sugar
2 tablespoons shortening
2 tablespoons butter, softened
1 1/4 cups buttermilk
1 cup all-purpose flour
1 1/2 tablespoons butter, melted
 
DIRECTIONS
Preheat oven to 475 degrees F (245 degrees C). Spray a 10 1/2 inch cast iron skillet with non stick cooking spray.

In a medium bowl, combine flour, baking soda, salt and sugar. Cut in the shortening and softened butter with a fork until the lumps are pea size. Gently stir in the buttermilk until all of the flour is incorporated; do not over mix. The dough should be very wet. If not, add more buttermilk to achieve a sloppy consistency. Let stand for 2 to 3 minutes.

Place all-purpose flour in a bowl. Spray an ice cream scoop or large spoon with vegetable spray and scoop out dough. Drop each biscuit one at a time into the flour. Using well-floured hands, pick up each piece and pass from hand to hand lightly to shake off excess flour and shape it into a soft round. Place the biscuits gently into cast iron skillet. They will be a tight fit. Do not mash the biscuits down! Brush tops lightly with melted butter.

Bake at 475 degrees F (245 degrees C) for 16 to 18 minutes. Cool before serving.


AFTER-EASTER EGG SALAD FOR SANDWICHES

~Submitted by Treva, Eastern TN

Makes about 2 to 3 cups filling

6 to 8 hardboiled eggs, chopped
1/4 to 1/2 cup mayonnaise (depending on how you like it)
1 stalk of celery, diced (or more if you wish)
1/4 cup diced sweet onion
1/2 teaspoon Hungarian paprika
1 to 2 tablespoons prepared mustard (two of our favorite mustards to use are Dijon-style, or one of  Sara Lee's specialty mustards; pick one)
Salt and pepper to taste

Gently fold ingredients together with enough mayonnaise to bind the salad to your liking. Salt and pepper to taste. Keep refrigerated until serving time.

Additional add-ins could be your choice of: pimento-stuffed green olives, chopped (in that case leave out the salt--you'll get enough from the olives), capers (they're salty too), chopped black olives, jarred pickle-relish, chopped dill pickle, chopped sweet gherkins, chives or parsley, a touch of curry powder.

Serve the egg salad on good bread; toasted bread; or soft "Bunny Bread," with the crust's removed and cut into "tea sandwiches."


ROQUEFORT WALNUT CHEESE SPREAD

~Shared by Linda H., Rosharon, TX

1 (8 oz.) package cream cheese
2 oz. (1/3 cup) Roquefort cheese
2 Tbsp. milk
1/4 cup chopped, toasted walnuts
2 to 3 Braeburn or golden delicious apples, cut into wedges

Blend all ingredients except walnuts and apples in food processor until smooth. Stir in walnuts. To serve, spread on apple wedges.


STUFFED GRAPE LEAVES

~Shared by Jim D., WA

1 cup chopped fennel
1 cup onion, chopped
2 tomatoes, seeded and chopped
One half cup uncooked rice
2 Tbsp. olive oil
One half cup fresh mint, chopped
One third cup lemon juice
One half tsp. red pepper
One half tsp. salt
1 large jar grape leaves
3 cups chicken broth
One half cup lemon juice
One quarter cup olive oil
Lemon slices for garnish

Place fennel and onion in a food processor and process until minced. Combine with tomatoes, rice, 2 Tbsp. olive oil, mint, one third cup lemon juice, red pepper and salt and mix well. Drain liquid from grape leaves and rinse to remove some of the saltiness. Snip stems of grape leaves with scissors and lay leaves out flat. Place about 1 Tbsp. of filling on each grape leaf and roll from stem to end tip. You may need to secure with a toothpick. Place stuffed grape leaves on the bottom of a lightly greased saucepan, add chicken broth, one half cup lemon juice and one quarter cup olive oil and bring to a boil. Reduce heat and simmer for 30 minutes covered. Drain liquid and garnish with lemon slices and chill before serving.

The Skinny: Use fat free chicken broth. This dish has a bit of olive oil in it but olive oil is supposed to be the most healthful type of oil.


BLUE RIBBON CARROT SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
  
2 lb. carrots, cut into 2 x 1/4 inch sticks
1 can condensed tomato soup
1/4 c. sugar
1/2 c. vinegar
1 tsp. dry mustard
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 c. snow pea pods, halved crosswise, cooked & drained
1 green pepper, cut into strips

In 4 quart saucepan, over medium heat in 1 inch boiling water, cook carrots until tender. Drain. Cool slightly.

In large bowl, combine soup, sugar, vinegar, mustard, salad oil and Worcestershire sauce. Add carrots, pea pods and pepper; toss to coat well. Cover, refrigerate until serving time - at least 4 hours.

6 cups - 8 servings.


GIRL SCOUT SAMOA COOKIES
(Copycat)

~Shared by Rusty, Leesburg, FL

24-30 shortbread cookies
6 tablespoons butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla
4 cups toasted coconut
1 cup chocolate chips

Place each shortbread cookie in cup of a greased muffin tin. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well. Spoon mixture by teaspoons over shortbread cookies. Cool completely. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.


HERBED CHICKEN IN PASTRY

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

Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets  (1 sheet), thawed
1 egg
1 tablespoon water Ground black pepper  (optional)
4 skinless, boneless chicken breast halves  (about 1 pound)
2 tablespoons butter
1 container (4 ounces) garlic & herb spreadable cheese
1/4 cup chopped fresh parsley

Directions
Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.

Season the chicken with the black pepper, if desired. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate. Cover the plate and refrigerate for 15 minutes or up to 24 hours.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares.

Spread about 2 tablespoons cheese spread in the center of each pastry square.  Top each with 1 tablespoon parsley and 1 chicken breast.  Brush the edges of the pastry squares with the egg mixture.  Fold the corners of the pastry squares to the center over the chicken and press to seal.  Place the filled pastries seam-side down onto a baking sheet.  Brush the pastries with the egg mixture.

Bake for 25 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheet for 10 minutes.

Serving Suggestion: Serve Bibb lettuce wedges with tomatoes and basil and Italian dressing. For dessert serve coffee ice cream with butterscotch sauce and whipped cream.

Source: Puffpastry.com


CREAMED POTATOES AND PEAS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 lb. small red potato
2 1/2 C. frozen peas
1/4 C. butter cubed
1 green onion sliced
1/4 C. all purpose flour
1/2 t. salt
dash pepper
2 C. milk

Scrub and quarter potatoes; place in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Add peas; cook 5 minutes longer or until vegetables are tender.

Meanwhile in another large saucepan, melt butter.  Add onion; saute until tender.  Stir in the flour, salt and pepper until blended; gradually add the milk.  Bring to a boil.  Cook and stir for 1-2 minutes or until thickened.  Drain potatoes and peas; toss with sauce.


RAISIN SAUCE FOR BAKED HAM

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

2 tbsp. vinegar
1/2 c. brown sugar
1 tsp. lemon juice
1 tsp. mustard
1 c. water
2 tbsp. flour
3/4 c. raisins (or more)

Mix together. Cook until thickened. Serve with baked ham.


AFTER EASTER QUICHE

~Submitted by Treva, Eastern TN

1 cup each ham and cooked asparagus, chopped
1 cup grated cheddar cheese
3 hard cooked eggs (left over Easter eggs, of course), chopped
1/2 cup green onion, chopped
1 cup milk
3 eggs
1 TBSP salad mustard
1/2 tsp salt
1 tsp black pepper
1 unbaked 9" deep dish pie shell

Toss together the ham, asparagus, cheese, hard cooked eggs, and green onions. Place in pie shell. Beat together the eggs, milk, mustard, salt and pepper. Pour over other ingredients to fill the shell. Bake in a 350 deg oven about on hour or until puffed and brown. Serve hot.

CASTILIAN-STYLE PASSOVER POTATO CASSEROLE

~Shared by Treva, Eastern TN

Prep: 55 min.
Bake: 15 min.
 
Ingredients
6  medium baking potatoes (about 2 pounds)
1/2  cup plain, low-fat yogurt
2  tablespoons margarine or butter
1/4  to 1/2 teaspoon salt
1/8  teaspoon ground red pepper
2   beaten eggs
3/4  cup herbed feta cheese or plain feta cheese
1/4  cup water
1  10-ounce package prewashed spinach
1/4  teaspoon paprika

Directions
1. Peel and quarter potatoes. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese. 

2. Preheat oven to 425 degrees F. In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach. 

3. Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Layer spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika. 

4. Bake, uncovered, for 15 minutes or until top is lightly browned.

Makes 8 side-dish servings. 

Nutrition facts per serving:
calories: 240
total fat: 10g
saturated fat: 5g
cholesterol: 76mg
sodium: 416mg
carbohydrate: 30g
fiber: 2g
protein: 9g
vitamin A: 31%
vitamin C: 32%
calcium: 16%
iron: 18%

Source: Better Homes and Gardens


SUN-DRIED TOMATO PESTO

~Shared by Jim D., WA
 
Makes about 1 cup

Ingredients
 
2 heads garlic
12 sun-dried tomato halves (2 ounces) (see Note)
2 cups boiling water
¼ cup grated Asiago cheese
2 teaspoons packed fresh oregano leaves or ½ teaspoon dried
2 tablespoons extra-virgin olive oil
1 teaspoon red-wine vinegar
¼ teaspoon crushed red pepper
¼ teaspoon salt

Instructions
 
1. Preheat oven to 400° F.

2. Slice the top quarter off each head of garlic, exposing the inner cloves. Wrap in foil and roast until soft, about 45 minutes. Open the foil packet and let stand until cool enough to handle.

3. Meanwhile, place sun-dried tomatoes in a medium bowl. Cover with boiling water and let soak until soft, about 20 minutes. Using a slotted spoon, transfer the tomatoes to a food processor or large blender. Add 6 tablespoons of the soaking liquid, cheese, oregano, oil, vinegar, red pepper and salt. Squeeze in the roasted garlic. Pulse a few times, then process until smooth, or to the desired consistency, scraping down the sides occasionally.
 
Note: Buy dry sun-dried tomatoes, usually found in the produce section, not the ones jarred in oil. Look for soft, pliable wedges: avoid those that are desiccated, brittle or tarnished brown.
 
Nutrition Information
Per 2-tablespoon serving: 60 calories; 4 g fat (1 g sat, 3 g mono); 2 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 160 mg sodium.

Source: EatingWell.com


COUNTRY CHICKEN STEW

~Shared by Maggie, TX

Yield: 4 servings

INGREDIENTS
4 ounces sliced mushrooms
8 ounces frozen mixed pepper stir-fry
1 stalk celery, thinly sliced
1 medium yellow squash, diced
1/4 teaspoon dried thyme leaves
1 (10-3/4-ounce) can 98% fat-free reduced-sodium cream of chicken soup
9 ounces frozen cooked diced chicken breast meat
1/2 cup frozen green peas
1/4 teaspoon salt

DIRECTIONS
Place a medium saucepot over medium high heat until hot. Coat skillet with cooking spray and add mushrooms, pepper stir-fry, celery, squash and thyme.

Cook 3 minutes and add soup. Bring just to a boil, reduce heat, cover tightly, and simmer 30 minutes, stirring occasionally. Stir in remaining ingredients and cook 5 minutes longer to heat thoroughly.

Nutritional Information Per Serving (1-1/4 cups): Calories: 208, Fat: 4 g, Cholesterol: 60 mg, Sodium: 529 mg, Carbohydrate: 17 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 24 g
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1 Carbohydrate

Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes

FESTIVE CRAB SALAD

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 package (8 ounces) reduced-fat cream cheese, softened
-  1/4 pound imitation crabmeat, flaked
-  1/2 teaspoon lemon juice
-  1 tablespoon chopped fresh dillweed

DIRECTIONS

Preheat the oven to 350 degrees F.

In a medium bowl, combine all the ingredients; mix well and spoon into a 1/2-quart baking dish.

Bake for 25 to 30 minutes, or until golden and heated through. Serve warm.

Nutritional Information Per Serving (1/4 cup): Calories: 112, Fat: 8 g, Cholesterol: 31 mg, Sodium: 318 mg, Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 6 g
Diabetic Exchanges: 1 Lean Meat, 1 Fat

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


LAMB CHOPS WITH A MUSTARD CRUST

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  1 small clove garlic, crushed and peeled
-  1/4 teaspoon salt, divided
-  2 teaspoons coarse-grained Dijon mustard
-  2 teaspoons chopped fresh rosemary
-  1/2 teaspoon Worcestershire sauce
-  Freshly ground pepper to taste
-  1/4 cup fresh whole-wheat breadcrumbs
-  2 tablespoons chopped fresh flat-leaf parsley
-  1 tablespoon plus 1 teaspoon extra-virgin olive oil
-  4 (4 to 5 ounce) loin or rib lamb chops, trimmed of fat

DIRECTIONS

Preheat oven to 450 degrees F.

In a mortar and pestle or with the side of a chef's knife, mash garlic and 1/8 teaspoon salt into a paste. Transfer to a small bowl; stir in mustard, rosemary, Worcestershire sauce and pepper. Mix breadcrumbs, parsley, 1 tablespoon oil and remaining 1/8 teaspoon salt in another small bowl. Set aside.

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add lamb chops and cook until one side is nicely browned, 1 to 2 minutes. Place the chops, browned-side up, on a broiler pan or baking sheet.

Spread the reserved mustard mixture over the browned side of each chop. Pat the breadcrumb mixture on top of the mustard mixture. Roast until the chops are cooked to your liking, 6 to 8 minutes for medium-rare.

Nutritional Information Per Serving (1/4 of recipe): Calories: 151, Fat: 9 g, Cholesterol: 40 mg, Carbohydrate: 5 g, Protein: 14 g, Fiber: 1 g, Sodium: 266 mg
Diabetic Exchanges: 2 Medium-Fat Meat

Source: The Eating Well Diabetes Cookbook


GREEN BEANS WITH POPPY SEED DRESSING

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 teaspoon poppy seeds
-  2 tablespoons extra-virgin olive oil
-  1 teaspoon white-wine or rice-wine vinegar
-  1 teaspoon Dijon mustard
-  1/2 teaspoon honey
-  1 tablespoon minced shallot
-  1/8 teaspoon salt, or to taste
-  Freshly ground pepper to taste
-  1 pound green beans, stem ends trimmed

DIRECTIONS

To prepare dressing: Heat a small dry skillet over medium-low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a small bowl (or jar) and let cool. Add oil, vinegar, mustard, honey, shallot, salt and pepper; whisk (or shake) until blended.

To prepare beans:  Cook beans in a large pot of boiling water until just tender, 5 to 8 minutes. Drain. Warm the dressing in a large skillet over medium heat. Add beans and toss to coat.

Nutritional Information Per Serving (3/4 cup each): Calories: 113, Fat: 8 g, Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 3 g, Fiber: 4 g, Sodium: 104 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1-1/2 Fat

Source: The Eating Well Diabetes Cookbook


PARTY TENDERLOIN

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

-  2 pounds beef tenderloin, trimmed
-  1 teaspoon onion powder
-  1 teaspoon garlic powder
-  1/2 teaspoon black pepper
-  1/2 teaspoon salt

DIRECTIONS

Preheat the oven to 350 degrees F. Coat a large, rimmed baking sheet with nonstick cooking spray and place the tenderloin on the baking sheet.

In a small bowl, combine the remaining ingredients and rub over the beef.

Cook for 35 to 40 minutes for medium-rare, or until desired doneness beyond that.

Remove the beef to a cutting board and slice across the grain into 3/4-inch slices.

Nutritional Information Per Serving (1 slice): Calories: 152, Fat: 7 g, Cholesterol: 60 mg, Sodium: 191 mg, Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 20 g
Diabetic Exchanges: 3 Lean Meat

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


CRAB SALAD WITH PIMIENTO MAYONNAISE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1/4 cup nonfat plain yogurt
-  2 tablespoons reduced-fat mayonnaise
-  2 tablespoons pimientos, rinsed and patted dry
-  1 small clove garlic, minced
-  1/8 teaspoon salt, or to taste
-  1/8 teaspoon cayenne pepper, or to taste
-  2-2/3 cups cooked crab or lobster meat, picked over
-  6 cups mesclun
-  Lemon wedges for garnish

DIRECTIONS

Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne.

Divide mesclun among 4 large plates and spoon salad on top. Serve with lemon wedges.

Nutritional Information Per Serving (1/4 of recipe): Calories: 107, Fat: 2 g, Cholesterol: 71 mg, Carbohydrate: 5 g, Protein: 18 g, Fiber: 2 g, Sodium: 378 mg
Diabetic Exchanges: 1 Vegetable, 3 Very Lean Meat

Source: The Eating Well Diabetes Cookbook

GRILLED HAM SLICES

~Shared by Maggie, TX

Serves 2.

Ingredients:
1/2 cup packed brown sugar
2 tablespoons lemon juice
2 tablespoons prepared horseradish
1 slice ham

Directions:
Preheat an outdoor grill for high heat and lightly oil grate.

In a small bowl, mix brown sugar, lemon juice and prepared horseradish.

Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm.

Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.



BEEF AND VEGETABLE STROGANOFF-TOPPED POTATO

~Shared by Maggie, TX

Dinner for two? A can of Progresso® Light soup creates the sauce for a one-dish dinner that's ready in less than 30 minutes.

Prep Time: 25 Min
Total Time: 25 Min
Makes: 2 servings

INGREDIENTS:
1 medium baking potato
1 teaspoon olive or vegetable oil
4 oz beef flank steak, cut across grain into thin bite-size strips
1 cup sliced fresh mushrooms
1 small onion, cut into thin wedges
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 can (18.5 oz) Progresso® Light savory vegetable barley soup
1/4 cup fat-free sour cream
2 tablespoons chopped fresh parsley

DIRECTIONS:
1. Generously pierce potato with fork; place on microwavable paper towel. Microwave on High 4 to 5 minutes, turning over once, until tender. Cover; let stand covered 5 minutes.

2. Meanwhile, in 12-inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 to 7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.

3. Stir in soup. Heat to boiling. Cook uncovered over high heat 7 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.

4. To serve, place 1/2 potato on each serving plate. Top each with half of the beef mixture; sprinkle each with 1 tablespoon parsley.

High Altitude (3500-6500 ft): No change.

NUTRITION INFORMATION:
1 Serving: Calories 330 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 35mg; Sodium 880mg; Total Carbohydrate 44g (Dietary Fiber 7g, Sugars 8g); Protein 17g
Percent Daily Value*: Vitamin A 25%; Vitamin C 15%; Calcium 10%; Iron 20%
Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
WEIGHT WATCHERS and POINTS are registered trademarks of Weight Watchers International, Inc.
Weight Watchers® endorses all five flavors of Progresso® Light soup. Each serving of this recipe has a POINTS® value of 7.

Source: Pillsbury

EASTER PUNCH
    
Pineapple juice, apricot nectar and limeade concentrate are combined with lemon-lime soda. Perfect for the flavors of Easter.

Prep Time: 5 Minutes.
Ready In: 5 Minutes.
Makes 30 servings.

Ingredients:
1 (46 fluid ounce) can pineapple juice
1 (46 fluid ounce) can apricot nectar
1 (6 ounce) can frozen limeade concentrate
2 liters lemon-lime flavored carbonated beverage

Directions:
In a punch bowl combine pineapple juice, apricot nectar and limeade; finally, pour in the lemon-lime soda.


CREAMED PEAS

Servings: 4

Ingredients:
2 cups frozen green peas, thawed
2/3 cup water
1/8 teaspoon salt
3 tablespoons butter 1/3 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar

Directions:
1. In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.

2. In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.


ANGEL HAIR CRAB SALAD

2 cups angel-hair pasta, cooked, rinsed & chilled
1 Medium onion, chopped
1 package broccoli-slaw mix
1 can kidney beans, drained & rinsed
5 oz. crab meat
dill weed, optional

Mix together and coat with salad dressing of your choice.


CHICKEN AND ASPARAGUS CASSEROLE

Using some fresh ingredients and spring flavors, this is perfect for an Easter dinner.

Ingredients

1 teaspoon unsalted butter
4 skinless, boneless chicken breast halves
1 onion, finely diced
1 pound fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 teaspoon dried tarragon
1 1/2 cups cream of chicken soup
1/4 cup sliced almonds
1 1/3 cups water
2/3 cup uncooked long grain white rice
   
Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side. Remove chicken from the skillet, and set aside. Add the onion and asparagus to the skillet; cook for 4 to 5 minutes, or until the onions are tender. Arrange the chicken breasts over the onions and asparagus, and season with tarragon. Pour soup over chicken.

3. Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes.

4. Meanwhile, combine water and rice in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve chicken and asparagus over rice.

Nutrition per serving (makes 4 servings):
Calories 367
Total Fat 9.7 g
Cholesterol 74 mg
Sodium 409 mg
Total Carbohydrates 37.2 g
Dietary Fiber 4.2 g
Protein 32 g


DEVILED EGG SPREAD

Adapted from Food & Wine.

1 dozen large eggs
2 Tablespoons white vinegar
1/2 pound sliced white sandwich bread
1 cup mayonnaise
1 Tablespoon yellow mustard
Kosher salt and freshly ground pepper
Paprika for dusting

In a large saucepan, cover the eggs with water, add the vinegar and bring to a rapid boil.  Cover the saucepan and remove it from the heat; let stand for 15 minutes.  Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells.  Let the eggs cool in water.

Meanwhile, quarter the bread slices on the diagonal and arrange them in a single layer on a large cookie sheet.  Toast the bread in a 450 degree oven for about 6 minutes, until barely browned.

Shell the eggs and halve them lengthwise.  Coarsely chop half of the egg whites and transfer them to a large bowl.  Add the remaining whites and all of the yolks to a food processor along with the mayonnaise and mustard and process until smooth.  Scrape the mixture into the bowl and blend with chopped egg whites.  Season with salt and pepper.

Top the toast points with the egg spread and dust lightly with paprika.  Arrange the toasts on a platter and serve.  Alternatively, serve the egg spread in a bowl with the toast points alongside.

Make Ahead: The deviled egg spread can be refrigerated overnight.

Source: Noble Pig


HAM-BROCCOLI BRAID

Perfect for that leftover ham with a lovely presentation.

Ingredients:
2 cups cooked ham, chopped
1 cup chopped fresh broccoli
1 small onion, chopped
1 tablespoon dried parsley
2 tablespoons Dijon mustard
1 1/2 cups shredded Swiss cheese
2 (8 ounce) cans refrigerated crescent roll dough

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine ham, broccoli, onion, parsley, mustard and cheese. Stir well.

3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the filling along the center strip. Fold the side strips over filling, alternating strips from each side. Pinch or twist to seal.

4. Bake in preheated oven for 20 to 25 minutes, until deep golden brown.


POTATO CAKE

1 c. butter
2 c. sugar
4 eggs
1/2 c. sweet milk
1 c. cooked and mashed potatoes
2/3 c. cocoa
2/3 c. nuts
2 c. flour
2 tsp. baking powder

Cream butter and sugar. Add egg YOLKS, potatoes, cocoa, milk. Mix well. Add flour and baking powder sifted together. Fold in beaten whites and nuts and 1/2 tsp. vanilla. Bake 350 degrees, bundt pan. Check for doneness after about 35 minutes.

FROSTING:
2 c. sugar
2 sticks butter
1 sm. can evaporated milk

Cook to soft ball stage. Add 1 tsp. vanilla and spread on cake.


EASTER LEFTOVER HAM CASSEROLE

12 potatoes, cubed
1/2 cup milk
2 cups cooked ham, cubed
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
6 tablespoons butter, divided
1 egg
1 teaspoon dried parsley
1 cup Cheddar cheese, shredded

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 20 minutes. Drain and mash with 1/4 cup of the butter and milk.

Preheat oven to 350 degrees F (175 degrees C).

Combine mashed potatoes, ham, garlic, mushroom soup, butter, egg and parsley in a mixing bowl. Transfer mixture to greased casserole dish and bake for 20 minutes. Sprinkle with cheddar cheese and bake an additional 15 minutes or until cheese is melted.

Serves 6.


OYSTER FILLING FOR PATTY SHELLS

3/4 stick butter
1 bunch spring onions, minced
3 Tbs. minced parsley
2 cloves garlic, put through press
5 Tbs. flour
1 pint oysters, drained on paper towel and cut in half

Saute onions in butter; add garlic, stir in flour till smooth. Add oysters (will get thinner as they cook, but a little water may be added if too thick). Season with salt and pepper.

This fills 3 dozen small shells.

Source: High Hampton Hospitality, Best of the Best from North Carolina - Select Recipes from North Carolina's Favorite Cookbooks


FRESH BLUEBERRY SALAD

2 3-ounces package black cherry gelatin
3 cups boiling water
1 8-ounces can crushed pineapple
1/4 cup maraschino cherries, halved
2 cups fresh berries

Dressing:
1 cup miniature marshmallows
2 cups sour cream
1 teaspoon mayonnaise
1/2 teaspoon vanilla flavoring

Dissolve gelatin in boiling water. Cool. Add pineapple; chill until thickened.

Fold in cherries and blueberries. Chill until firm.

Dressing: Mix ingredients; let stand for several hours or overnight. Mix well; serve on salad.


CREAMED EGGS

Although it calls for boiling eggs, I find it ideal for using leftover Easter eggs. This is perfect over whole wheat toast or buttered biscuits. I think it would serve up great atop warm, leftover cornbread, too!

6 eggs
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/8 teaspoon ground white pepper, if desired (lots of pepper is best!)
salt and pepper to taste

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.

Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.


COCONUT CREAM MUFFINS

1 1/4 cups flour
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla
1/4 tsp almond extract
2/3 cup half-n-half
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 3/4 cup flaked coconut

Preheat the oven to 350 F. Grease and flour muffin tins. Blend together the flour, baking powder, and salt in a small bowl. Stir the extracts into the half-n-half. Beat the butter in a large bowl with an electric mixer on high speed for one minute. Gradually add the sugar and beat until fluffy. Reduce the mixer speed to medium. Beat in the eggs until blended. Reduce the mixer speed to low. Alternately beat in the flour and the cream mixtures, beginning and ending with the flour mixture just until blended. Stir in the coconut. Fill the prepared muffin tins 2/3 full. Bake for 18 to 20 minutes or until the muffins test done. Cool in the tin on a wire rack.

Makes 12 muffins

Source: Gooseberry Patch - Stephanie Moon


PICKLED EGGS

Another use for leftover boiled eggs. This tastes better after a few days in the fridge.

1 (15 ounce) can beets
1 onion, thinly sliced
12 hard cooked eggs, shelled and left whole
1/4 cup white sugar
1/2 cup vinegar

Drain liquid from the beets into saucepan. Place beets, onions, and eggs into a large bowl or pitcher.

Pour sugar and vinegar into the saucepan with the beet liquid and bring the mixture to a boil. Reduce the heat to low, and let the mixture simmer 15 minutes.

Pour the beet juice mixture over the beets, eggs, and onions. Seal the bowl or pitcher and refrigerate. Refrigerate for at least one to 3 days; the longer they are allowed to sit the better they will taste.


GREEN PEA SALAD

From Luby's Resturant. The contrasting textures and tangy-sweet taste of this salad make it a hands-down crowd pleaser.  Cut cheese, celery, and bell pepper into pea-sized pieces to enhance the salad's appearance.
 
2 cans (about 16 oz each) peas, gently rinsed and drained
1 cup (5 oz) finely diced cheddar cheese
1 cup diced celery
½ cup thinly sliced sweet pickles
½ cup diced red bell pepper or pimento
½ cup mayonnaise
salt and pepper to taste
 
In medium bowl, combine all ingredients.  Toss lightly to coat evenly. Cover and refrigerate at least 2 hours.
 
8 Servings


HAM & ASPARAGUS LASAGNA

Trey is not a ham lover so I think I'm going to try this using cooked chicken cubes. Sounds yummy, doesn't it?

Prep Time: 40 Min
Total Time: 1 Hr 25 Min
Makes: 8 servings

INGREDIENTS:
9 uncooked lasagna noodles
2 tablespoons margarine or butter
1 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
1 lb. cooked ham, cut into 1/2-inch cubes (2 3/4 cups)
2 cups milk
1/3 cup all-purpose flour
1 teaspoon chicken-flavor instant bouillon
1/8 teaspoon pepper
1 tablespoon Dijon mustard
8 oz. (2 cups) shredded Cheddar-mozzarella cheese blend

DIRECTIONS:
1. Cook lasagna noodles to desired doneness as directed on package. Drain.

2. Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Melt margarine in 12-inch skillet over medium heat. Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp-tender. Pour into large bowl; stir in ham. Set aside.

3. In same skillet, combine 1/2 cup of the milk, flour, bouillon, pepper and Dijon mustard; blend well with wire whisk. Add remaining 1 1/2 cups milk; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Remove from heat; stir in 1/2 cup of the cheese until melted.

4. To assemble lasagna, spread 1/2 cup sauce evenly in bottom of sprayed baking dish. Reserve 1/2 cup sauce for topping. Add remaining sauce to ham mixture; mix well.

5. Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese. Repeat layers. Top with remaining noodles and reserved 1/2 cup sauce. Sprinkle with remaining 1/2 cup cheese.

6. Bake at 350°F. for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.

NUTRITION INFORMATION:
1/8 of Recipe: Calories 360 (Calories from Fat 140); Total Fat 15g (Saturated Fat 7g); Cholesterol 55mg; Sodium 1210mg; Total Carbohydrate 30g (Dietary Fiber 3g, Sugars 6g); Protein 26g
Percent Daily Value*: Vitamin A 20%; Vitamin C 15%; Calcium 30%; Iron 15%
Exchanges: 1 1/2 Starch; 1 Vegetable; 3 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Pillsbury