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"Democracy must be something more
than two wolves and a sheep voting
on what to have for dinner."

~James Bovard

YOU HAVE THE POWER TO SUCCEED

~Shared by Jim D., WA

Truth isn't a matter of your personal viewpoint.
 
Learn to see things as they really are, not as you imagine they are.
 
Wrong is wrong, no matter who does it or who says it.
 
No matter what you believe, it never changes the facts.
 
If they are there, the facts always speak for themselves.
 
The truth does not change because it is, or is not, believed by a majority of people.
 
If sixty million people say a foolish thing, it's still a foolish thing.
 
The sky is no less blue because the blind man does not see it.

Slow Cooker Safety

~Shared by Jim D., WA

Published March 1, 2003. From Cook's Illustrated.

What do I need to know to cook safely in a slow cooker?

Slow cookers are all about temperature and time: the lower the temperature, the slower the cooking, the more kitchen-free time for the busy cook. The problem is that bacterial growth is also about time and temperature. So does cooking a batch of chili or a pot roast on low heat for eight, 10, or even 12 hours, as some slow cooker recipes recommend, create a friendly environment for bacteria?

Given the right temperature (between 40 and 140 degrees) and enough time (about two hours, according to the U.S. Department of Agriculture) bacteria associated with various kinds of food poisoning will grow. So the key to safety is not just to get the food up past a temperature of 140 degrees but to do so as quickly as possible. An uncooked roast that's been sitting around at room temperature for four hours may pose a health risk even if it's ultimately cooked to the proper temperature, because some of the toxins that bacteria create may persist even after the bacteria have been destroyed during cooking.

When testing slow cookers, we used a digital thermometer/timer to get a constant readout of the temperature as the food cooked and checked the temperature every 30 minutes. In our tests on pot roast, the temperature of each roast was about 60 degrees when it went into the slow cooker (our recipe calls for browning the roast on all sides before braising, which raised the temperature about 20 degrees above refrigerator temperature). The roasts took between 1 1/2 and 2 /2 hours to reach 140 degrees, which is stretching the USDA's recommended time limit. (A roast browned and then cooked in a 300-degree oven, as specified in our original recipe, reached 140 degrees in less than one hour.)

The chili recipe we tested is brought up to a boil on the stovetop before it goes into the slow cooker, so it's already reached a safe temperature before it even starts slow cooking. Even on the low and keep-warm settings, all of the slow cookers maintained a temperature above 185 degrees once they had climbed up and out of the 40- to 140-degree danger zone.

Are slow cookers safe? Clearly, with a recipe like chili, the cooking time and temperature are not a problem. The recipes that flirt with danger are those involving large cuts of meat that take a long time to come up to temperature. In these cases, browning the meat first can jump-start the temperature. Browning the meat also has the beneficial effect of killing any bacteria on the surface of the roast, which is where they are likely to reside. (Large cuts of meat such as pot roast are unlikely to be contaminated on the inside.)

You may want to exercise more caution when using a slow cooker to prepare poultry. Bacteria can live inside a chicken, not just on the skin. Chicken parts can be browned to boost their temperature quickly, but this is not really an option for whole birds. No matter what the recipe, the USDA recommends setting the cooker to high for the first hour of cooking to boost the temperature.

Banana Bread

~Shared by Jim D., WA

The banana loaf I was making was in the oven when my 16-year- old came into the kitchen where the family had gathered. "That bread smells about done don't you think, Mom?" he asked. I told him I had set the timer and it was fine. A little later he repeated his suggestion. "Mom, I really think that loaf is done. Maybe you should check it." Always quick to come to my defense, my 13-year-old son said, "Eddie, Mom's been burning that banana bread for 20 years now. I think she knows when to take it out."



~Shared by Johnny, LA

Karaoke bars combine two of the nation's greatest evils:
people who shouldn't drink with people who shouldn't sing."
~ Tom Dreesen



Riddles!

~Shared by Mary H., Montreal, Canada
 
Q: Why did the King go to the dentist?
A: To get his teeth crowned.

Q: What do you call a three legged donkey?
A: A Wonkey.

Q: What happened to the dog that swallowed a firefly?
A: It barked with de-light!

Q: Why do birds fly south in the winter?
A: Because it's too far to walk.

Q: Why are fish so smart?
A: Because they live in schools.

Q: What is black and white, black and white, black and white?
A: A zebra caught in a revolving door.

Q: What do dogs eat at the cinema?
A: Pup-corn!

Q: What's a snakes favourite subject in class?
A: Hissssstory.

Q: Why do monkeys have big noses?
A: Because they've got big fingers.

Q: What do you call a sleeping bull?
A: A bulldozer!



~Shared by Patricia, Charlevoix, MI

The preacher came to call the other day. He said
at my age I should be thinking of the hereafter. I told him,
"Oh I do it all the time. No matter where I am, in the parlor,
upstairs, in the kitchen, or down in the basement, I ask
myself, "Now, what am I here after?"

COWBOY COOKIES

~Shared by Larry J., Spring Hill, TN

INGREDIENTS:

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1 cup margarine or butter
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
1 teaspoon vanilla
2 cups quick rolled oats
1 (6-ounce) package butterscotch chips or chocolate chips

TO PREPARE:

Sift the flour, baking powder, soda, and salt together.  Cream the butter with the sugars.  Add eggs to the creamed mixture.  Beat until smooth.  Add the flour mixture gradually to the creamed ingredients.  Now add the vanilla, rolled oats and the chips.  Drop by spoonsful on a greased baking sheet and bake at 350 degrees approximately 15 minutes.

YIELDS:  about 4 dozen


REUBEN CHICKEN CASSEROLE

~Shared by Barb C., Chula Vista, CA

4 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
1-8 ounce can sauerkraut, well drained
4 thin slices corned beef
4 slices Swiss cheese
1 cup Thousand Island dressing

Preheat oven to 375° F.

Place chicken in a single layer in greased baking pan. Sprinkle with salt and pepper. Press excess liquid from sauerkraut. Spoon over chicken. Arrange corned beef and cheese slices over sauerkraut. Pour dressing evenly over the top.

Cover pan with aluminum foil. Bake about 45 minutes or until chicken is tender.

Serves 4.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


CIOPPINO

~Shared by Jim D., WA

San Francisco style seafood soup! Cioppino is San Francisco's answer to bouillabaisse and, like that famous Provencal seafood soup, is made with a variety of the freshest fish possible. In San Francisco the mixture included Dungeness crab, which adds a unique flavor, but any regional crab will do. If crab is not available, substitute another shellfish. No clams? Try mussels. The point is to treat the following recipe as a guide and use whatever looks best in the market the day you make the soup.

INGREDIENTS:
4 garlic cloves, minced
1/4 cup olive oil
1 medium onion, chopped fine
1/2 teaspoon dried hot red pepper flakes
1 green bell pepper, chopped
1 tablespoon red-wine vinegar
1 teaspoon dried oregano, crumbled
1 bay leaf
1 28-to 32-ounce can whole tomatoes including juice, puréed coarse
1 tablespoon tomato paste
2 pounds live hard-shelled crabs
12 small hard-shelled clams, scrubbed well
1/2 pound medium shrimp, shelled, leaving tails and first joint intact
1/2 pound sea scallops
1 pound scrod or other white fish fillet, cut into 1-inch pieces
2 tablespoons minced fresh parsley leaves

In a heavy kettle (at least 5 quarts) cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 5 minutes. Stir in tomato purée and tomato paste and bring to a boil.

Add crabs and clams and simmer, covered, 15 to 20 minutes, checking often and transferring clams as they open with tongs to a bowl (discard unopened ones).

Transfer crabs with tongs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.

Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in gently crabs, their liquid, and clams and sprinkle with parsley.

Serves 6.



POTATO-CRUSTED HERB BAKED CHICKEN

~Shared by Ann S., Mims, FL

Prep Time: 12 min
Cook Time: 18 min
Yield: 4 servings

INGREDIENTS:

3 tablespoons Crisco® Pure Vegetable Oil
4 boneless, skinless chicken breasts (about 1 lb.)
1/2 cup Pillsbury BEST® All Purpose Flour, divided
3 teaspoons seasoned salt, divided
1/2 teaspoon black pepper
1 large egg
2 tablespoons water
3/4 cup Hungry Jack® Mashed Potatoes, flakes
3/4 teaspoon parsley flakes

PREPARATION DIRECTIONS:

1. HEAT oven to 450ºF. Brush baking pan with vegetable oil. Pound chicken breasts to even 1/2-inch thickness.

2. COMBINE 1/4 cup flour, 1 1/2 teaspoons seasoned salt and black pepper in a shallow dish. Combine egg and water in another shallow dish; beat with fork until frothy. Combine potato flakes, parsley flakes and remaining 1/4 cup flour and 1 1/2 teaspoons seasoned salt in another shallow dish; toss gently to evenly distribute seasonings.

3. COAT chicken breasts with flour mixture; dip into egg mixture. Coat with potato flake mixture, patting until chicken is thoroughly coated; shake off excess breading. Place on prepared pan. Bake 10 minutes. Turn chicken over; continue baking 6 to 8 minutes or until instant-read thermometer reaches 165°F.

TIP
For stovetop method: Heat 3 tablespoons oil in large nonstick skillet over medium heat. Place breaded chicken breasts in skillet. Cook 4 to 5 minutes per side until golden brown or until instant-read thermometer reaches 165°F.

Source: The Smucker Company


RED LOBSTER MARYLAND CRAB CAKES

~Shared by Treva, NC

"Dense yet flaky, firm yet delicate, Maryland crab cakes are a seafood staple. Serve them a' la carte, in a sandwich or beside a salad."

1 lb lump crab meat (make sure you check for shells before preparing)
1/2 teaspoon minced garlic
1 tablespoon minced onions
1 tablespoon diced celery
2 tablespoons mayonnaise
1 egg
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
Salt and Pepper to taste
Olive Oil for sauteing

To start, in a bowl combine all ingredients except for the crab and the bread crumbs. Mix the ingredients together and then carefully mix in the crab meat.

Spread out the bread crumbs on the counter. Role crab mixture into a ball about 2 inches or so in diameter. Put the ball in the bread crumbs flattening it out into a patty about 1 inch thick by 3 inches in diameter. Refrigerate the crab cakes until you are ready to cook them.

To cook, in a skillet, heat about 2 tbsp of olive oil, brown the crab cake on each side for about 2-3 minutes, then reduce heat to low and cook for an additional 8 minutes.

Serves 4

Source: Red Lobster


TEX-MEX PASTA

~Shared by Linda H., Rosharon, TX

Makes: 6 servings

Salsa and sausage kick up the heat in this pasta toss.

8 oz. uncooked penne (tube-shaped pasta)
1 lb. bulk Italian turkey sausage
1 medium onion, chopped
1 medium red bell
 pepper, chopped
1 small zucchini, chopped
2 cups Green Giant® Niblets® Frozen Corn
1 cup Old El Paso® Thick 'n Chunky Salsa
1 (14.5-oz.) can diced tomatoes, untrained
3/4 teaspoon dried oregano leaves
6 oz. (1 1/2 cups) reduced-fat shredded Cheddar cheese
1/2 cup fresh cilantro, chopped

1. Cook penne as directed on package. Drain; cover to keep warm.

2. Meanwhile, spray nonstick wok or large skillet with nonstick cooking spray; heat over medium-high heat until hot. Add sausage; cook 5 minutes or until no longer pink and thoroughly cooked, stirring frequently. Drain.

3. Add onion, bell pepper, zucchini, corn, salsa, tomatoes and oregano; mix well. Bring to a boil. Cook 5 minutes, stirring occasionally.

4. Reserve 1/2 cup cheese and 2 tablespoons cilantro. Add remaining 1 cup cheese and cilantro to mixture in wok; mix well. Add cooked penne; toss to mix. Spoon mixture onto serving platter. Garnish with reserved cheese and cilantro.


HOMINY GRITS

~Shared by Johnny, LA

1 cup grits
1 teaspoon salt
4 cups water
3 tablespoons butter or margarine

Bring water to a boil. Add salt. Slowly stir in grits. Stir constantly to prevent lumping. Reduce heat and cover for 10 minutes. Serve hot with butter.

Serves 4


BLACK FOREST CAKE

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

Ingredients needed:

FOR THE CAKE:
8 large eggs
1 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 cup bleached all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
Pinch of salt
2 teaspoons unsalted butter, at room temperature

FOR THE FILLING:
2 cups granulated sugar
1 cup water
1 1/4 cups kirsch
Two 15-ounce cans dark sweet pitted cherries in heavy syrup
2 tablespoons cornstarch

FOR THE FROSTING AND GARNISH:
1 pound confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
1/3 cup boiling water
1 1/2 cups heavy cream
2 teaspoons granulated sugar
3 ounces semisweet chocolate, shaved (see Note)

Preheat the oven to 350F.

Make the cake. Put the eggs and 1 cup of the granulated sugar in a large mixing bowl and, with an electric mixer fitted with a wire whisk, beat on medium-high speed until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. Stir in the vanilla.

Sift the flour, cocoa, baking powder, and salt together into a medium-size mixing bowl.

Add the flour mixture 1/2 cup at a time to the egg mixture mixing at medium speed until all is incorporated. Increase the speed to high and beat for 1 minute.

Grease two 9 X 2-inch round cake pans with the butter. Sprinkle each with 1 tablespoon of the remaining sugar. Pour the cake batter evenly into the pans and bake until the cakes spring back when touched, about 25 minutes.

Remove from the oven and let cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes, then flip them onto a wire rack. Let cool completely.

Make the filling. Combine the granulated sugar and water in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, and cook for 2 minutes. Remove from the heat and let cool completely, then add 1 cup of the kirsch and stir to mix.

In another saucepan over medium heat, bring the cherries to a boil in their syrup. In a small bowl, dissolve the cornstarch in the remaining 1/4 cup kirsch and add to the cherry mixture. Whisk until it thickens, about 2 minutes. Remove from the heat and let cool completely.

Assemble the cake. Using a serrated knife, carefully cut each cake horizontally in half to make four layers. Brush the tops of all the layers with equal amounts of the sugar syrup. Allow the liquid to soak into the layers for about 30 minutes.

Place the bottom layer on a large cake plate. Spread 1 cup of the filling evenly over this layer, then top with a second layer of cake. Spread 1 cup of the filling evenly over it. Repeat the same process with the third layer and another cup of filling. Top with the fourth layer.

To finish the cake, sift together the confectioners' sugar and cocoa powder into a medium-size bowl. Add the butter and mix with an electric mixer until incorporated. Add 1 teaspoon of the vanilla and the boiling water and mix until smooth. Let cool.

Combine the cream, the remaining 1/2 teaspoon vanilla, and the granulated sugar in a medium-size mixing bowl and, using an electric mixer, whip until soft peaks form.

Ice the side and top of the cake evenly with the chocolate frosting. Spoon the whipped cream over the top of the cake and sprinkle with the chocolate shavings. Slice to serve.

NOTE:
To make shaved chocolate, chill the block and, using a vegetable peeler, shave the side of the block.

Yield: One 4-layer 9-inch cake; 10 servings


BAKED BRIE AND MUSHROOM SOURDOUGH APPETIZER

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 tablespoons butter
1 teaspoon minced garlic
12 ounces sliced fresh mushrooms
1 (8 ounce) wedge Brie cheese, rind removed, cubed
1 (1 pound) loaf round sourdough bread
2 1/2 tablespoons grated Parmesan cheese
 
Preheat the broiler.

In a saucepan over low heat, melt the butter. Saute the garlic and mushrooms until tender. Mix in the Brie. Cook and stir until melted and well blended.

Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese.

Place the filled bread on a baking sheet, and broil 10 minutes in the preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve.


CHICKEN BREASTS LOMBARDI

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

Cheese, Chicken, and Mushrooms with Marsala.

Serves 6

2 cups fresh mushrooms, sliced
2 tablespoons butter, melted
12 boneless skinless chicken breast halves
1/2 cup flour
1/3 cup butter, melted and divided
3/4 cup marsala
1/2 cup chicken broth
1/2 teaspoon salt
1/2 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1/4 cup green onion, chopped

Cook mushrooms in 2 tbsp butter in a large skillet, stirring constantly, just until tender. Remove from heat; set aside. Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper; flatten to 1/8" thickness, using a meat mallet or rolling pin. Dredge chicken pieces in flour. Place 5 or 6 pieces of chicken in 1 to 2 tbsp butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13x9" baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken. Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken. Bake uncovered at 450 for 12 to 14 minutes. Broil 5 1/2" away from heat 1 to 2 minutes or until browned.

Source: Recipezaar


MEATBALL STEW
 
~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.
 
4 cups chicken broth
1 can (28 oz.) diced tomatoes
1 can (15 oz) garbanzo beans, rinsed and drained
24 frozen 1/2-inch fully cooked meatballs
1-3/4 cups dried three-cheese tortellini
1/2 cup chopped dried tomatoes (not oil-packed)
1 tsp. parsley flakes
 
In a 4-to-5 quart crockery slow cooker combine broth, undrained tomatoes, beans, meatballs, tortellini, dried tomatoes and parsley flakes.  Cover and cook on high-heat setting for 3-1/2 to 4 hours or until meatballs are heated through and pasta is tender.  Ladle into serving bowls.

Serves 8



PIZZA PASTA CASSEROLE

~Shared by Jim D., WA
 
2 pounds ground beef
1 large onion -- chopped
2 jars spaghetti sauce -- (28 ounces each)
1 package spiral pasta -- (16 ounces) cooked and drained
4 cups shredded mozzarella cheese -- (16 ounces)
8 ounces sliced pepperoni
 
In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13-in. X 9- In. X 2-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350F for 25 to 30 minutes or until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350F for 35 to 40 minutes or until heated through.
 
Yield: 2 casseroles (8 to 10 servings each).



CREAMY CROCKPOT RISOTTO

~Shared by Ann S., Mims, FL

Ingredients

1 1/4 cup uncooked Arborio rice
1/4 cup olive oil
1/4 cup white wine
3 3/4 cups chicken or vegetable broth
1 t dried onion flakes
5 cloves chopped garlic
1 t kosher salt
1/4 t black pepper
2/3 cup shredded Parmesan cheese (to add at the very end)

Directions

Toss the uncooked Arborio rice with the olive oil in your crockpot stoneware.
Add the seasonings and garlic
Pour in the broth and white wine
Stir to mix flavors
Cover and cook on high for 2 hours, or until the rice is tender. It took 2.5 hours for me.
Stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape

The final product will be very creamy and have a porridge-like consistency.

Source: Stephanie O'Dea's "A Year of Slow Cooking"



PRETZELS WITH SPICY MUSTARD

~Shared by Treva, NC

Just like the soft pretzels you find at a ball game, only better--warm and fresh from your oven and made with Crescent Recipe Creations™ flaky dough sheets.

Prep Time: 20 Min
Total Time: 35 Min
Makes: 16 pretzels
   
Heat oven to 375°F. Spray large cookie sheet with cooking spray.

In small bowl, mix mustard and apricot preserves; set aside.
   
Unroll dough on work surface; press into 12x8-inch rectangle. Cut crosswise into 16 (8-inch) strips; roll each into 11-inch rope. To shape pretzel, shape rope into a circle, overlapping dough about 2 inches from each end, leaving ends free. Take 1 end in each hand; twist once at point where dough overlaps. Lift ends over opposite side of circle. Brush each with melted butter. Sprinkle with salt. Place on cookie sheet.
   
Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet.

Serve warm with mustard mixture.


FASSOLAKIA FRESKA ME DOMATA
Greek Green Bean Casserole with Tomato

~Shared by Linda H., Rosharon, TX

This Theban (Egyptian) version of a classic Greek recipe is deceptively simple to fix, combining fresh green beans with onions, tomatoes, garlic, and parsley, and delivers a sophisticated taste. It can be served as a main dish, or as a side.

2 pounds of fresh green beans or other long "string" bean
2 cups of tomatoes, peeled and finely chopped
2 onions, finely chopped
1 cup of olive oil
1 green pepper, thinly sliced, optional
1 small bunch of fresh parsley, finely chopped
2-3 cloves of garlic, finely chopped
1/4 cup of water
sea salt
fresh ground pepper

Wash the beans, cut off the tips and remove the stringy piece of fiber along the seam. Rinse the beans.

In a soup pot, sauté the onions in olive oil with a wooden spoon until they turn translucent. Stir in the garlic and sauté a few minutes more. Add all the remaining ingredients and the water. Stir well, reduce heat, and simmer covered for 50 minutes or until the beans are tender. (Add more water if needed during cooking - boiling water.)

Serve warm. On the side, consider tzatziki or feta cheese, and certainly some great country bread.

Yield: 4 servings as a main dish, 6-8 as a side

Note: For a more substantial dish, add 4 medium potatoes, peeled and cut into large chunks.

Source: Nancy Gaifyllia, for About.com


REAL DEAL FRIED CHICKEN

~Shared by Johnny, LA

3 cups all purpose flour
2 table spoons of black pepper
2 table spoons of seasoned salt
2 table spoons of garlic powder
2 tablespoons paprika
vegetable oil for frying
1 whole chicken cut in parts (or use only chicken breast)

In a large zip lock baggie, add flour, pepper, seasoned salt, paprika and garlic powder, mix ingredients well.

Place oil in large cast iron skillet and heat at low heat. Flour chicken parts in the large baggie and place them in skillet. Brown chicken on each side. Do not over crowd your chicken pieces as this will make the chicken greasy.


SOPA DE ALBONDIGAS
Meatball Soup

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

Ingredients
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons cooking oil
4 cups water
2 10-1/2-ounce cans condensed beef broth
1 6-ounce can tomato paste
2 medium potatoes, peeled and cubed (2 cups)
2 medium carrots, sliced (1 cup)
1 beaten egg
1/4 cup snipped cilantro or parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 pound ground beef
1/4 cup long grain rice

Instructions
In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes. Meanwhile combine egg, cilantro or parsley, salt, oregano, and pepper. Add ground beef and uncooked rice; mix well. Form mixture into 1-inch meatballs. Add, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

Yield: 8 to 10 servings.


DISNEY Caesar SALAD DRESSING

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 Egg Yolks, beaten
3 tablespoons Prepared Mustard
10 tablespoons Garlic
2 Anchovy Filets
6 Capers
1 1/2 teaspoon Salt
1/2 teaspoon White Pepper
1/2 teaspoon Dried Oregano Leaves
15 drops Tabasco Sauce
15 drops Worcestershire Sauce
Olive Oil
5 tablespoons White Vinegar
 
Combine all dressing ingredients except olive oil in a blender using low speed. Maintain speed and add olive oil very slowly until mixture thickens and is the consistency of mayonnaise. Add vinegar and blend. Spoon into a glass jar, cover, refrigerate up to a week, using as needed.

For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss with dressing then add freshly grated Parmesan cheese, croutons and fried bacon bits to taste. Toss and serve.


CHICKEN CORN CHOWDER

~Shared by Luanne, FL

1 cup loose-pack frozen crinkle-cut carrots
1/2 cup chopped onion
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1-1/2 cups milk
1 16-1/2-ounce can cream-style corn
1 14-1/2-ounce can chicken broth
2- 5-ounce cans or one 12-1/2-ounce can chunk-style chicken
1 2-ounce jar diced pimiento, drained
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Directions In a large saucepan cook and stir carrots and onion in hot margarine or butter for 2 minutes. Sprinkle flour over mixture; slowly stir in milk. Stir in corn, broth, undrained chicken, pimiento, and pepper. Bring mixture to boiling; reduce heat. Simmer for 5 minutes. Ladle into bowls.

This makes up quickly and is very satisfying to your taste buds. Recipe can be doubled.

Makes 4 servings.


MACARONI SALAD

~Shared by Leasa, IA
 
1 C cooked elbow macaroni
1 can Spam, chpd fine
1 C shredded cheddar cheese
1/2 C finely chpd celery
1/4 C finely chpd onion
1/4 C pickle relish (we use dill)
1/2 C mayo or salad dressing
1 T prepared mustard
salt to taste
 
Mix all together and chill for several hours.

Source: Colleen Vohs in St Paul Lutheran Church, Holstein, IA 1981



NORMANDY SEAFOOD STEW

~Shared by Jim D., WA

Active Time:  30 Minutes
Total Time:  55 Minutes
6 servings

La Marmite Dieppoise hails from Normandy, a historic region in Northwest France along the English Channel. It is a lovely, elegant stew to serve in winter and spring. I like to garnish this stew with fresh lemon zest.

INGREDIENTS
1 1/2 pounds live mussels, scrubbed, debearded
1 cup dry white wine, such as Sauvignon Blanc
2 medium onions, chopped, divided
5 fresh Italian parsley stems

2 tablespoons (1/4 stick) unsalted butter
2 large leeks (white part only), chopped
1 fennel bulb, trimmed, chopped
4 cups fish stock
1 bouquet garni (see note)
1 3/4 pounds white fish fillets, such as halibut or flounder, patted dry, cut into 2-inch pieces
8 ounces sea scallops

1 cup creme fraiche or heavy cream
2 large egg yolks
1/2 cup fresh Italian parsley leaves, coarsely chopped
Peel from 1/2 lemon, cut into matchstick-size strips (white pith removed)
Sea salt and freshly ground black pepper
 
DIRECTIONS
Combine mussels, wine, 1 chopped onion and parsley stems in copper or stainless steel casserole. Cover and bring to boil over medium-high heat. Cook just until mussels open, shaking pan often, about 8 minutes (discard any mussels that do not open). Strain and reserve cooking liquid, adding water if necessary to make 2 cups total. Transfer mussels to large bowl; remove meat from shell. Reserve meat; discard shells.
 
Melt butter in same casserole over medium heat. Add remaining chopped onion, leeks and fennel. Saute until onion and fennel are translucent and leeks are almost tender, about 5 minutes. Add reserved cooking liquid, fish stock and bouquet garni. Simmer until vegetables are tender and liquid has reduced by about 1/3, about 20 minutes. Add fish and scallops. Cook until fish and scallops are almost cooked through, about 4 minutes. Transfer fish and scallops to warm bowl. Discard bouquet garni.
 
Whisk creme fraiche and egg yolks in medium bowl to blend. Gradually whisk in 1/2 cup seafood cooking liquid. Whisk cream mixture back into seafood cooking liquid in casserole. Cook until liquid thickens just slightly, stirring constantly, about 3 minutes (do not boil). Add mussels, fish, scallops and any accumulated juices from bowl to casserole. Cook just until seafood is heated through. Season stew to taste with salt and pepper. Stir in parsley and lemon peel. Cook 2 minutes longer.
 
Ladle stew into bowls and serve immediately.
 
NOTE: Use parsley stems, fresh thyme branches and dried bay leaves for the bouquet garni.
 
Source: Susan Herrmann Loomis, author of Italian Farmhouse Cookbook.


ORANGE JULIUS CAKE

~Shared by Ann S., Mims, FL

This reminds me of the flavour of an Orange Julius drink you get in the malls but in a moist, slicing cake. This is all kosher and all delicious – and is a typical Jewish style coffee cake but with American panache. Perfect picnic dessert. ~ Marcy Goldman at ClabberGirl.
 
Ingredients:

Cake:
1/2 cup unsalted butter
1 cup sugar
2 eggs
3/4 cup sour cream
2 teaspoons pure vanilla extract
Zest of one orange, finely minced
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoons Davis Baking Powder
1 1/2 cups all purpose flour
1/4 cup undiluted, frozen orange juice (unsweetened)
1/4 teaspoon orange food coloring, optional
Confectioners sugar for dusting or Orange Glaze

Orange Glaze:
1 cup confectioners sugar
1-2 tablespoons, as required, undiluted orange juice

Instructions:
Preheat the oven to 350 F. Line a baking sheet with parchment paper. Generously grease a 9 by 5 inch loaf pan, an 8 by 4 inch loaf pan or 6 cup Bundt cake pan with non-stick cooking spray.
 
In a mixing bowl, cream the butter and the sugar until fluffy. Add in the eggs, sour cream, orange zest and extracts and blend well. Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended. Remove one-third of the batter to a small bowl and using a small whisk, mix it with the undiluted orange juice. Mix in the orange food coloring. Spoon white batter into pan and then drop dollops of the orange batter on top of that and swirl briefly with a knife to marbleize.
 
Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
 
For the Orange Glaze, in a small bowl, blend the confectioners sugar and the orange juice together to make a soft glaze.
 
Once cake is cooled, dust with confectioners' sugar or drizzle on the glaze. Let the glaze set slightly and glaze with a second coat.
 
Serves 10-12
 
Source: Clabber Girl



HERB & ONION FRITTATA

~Shared by Treva, NC

This Italian-style omelet is delicious with just about any herb combination; try parsley, dill, chervil or marjoram.

Makes 1.
Active Time: 10 minutes
Total Time: 10 minutes

1 cup diced onion
1/4 cup plus 1 tablespoon water, divided
1 teaspoon extra-virgin olive oil
1/2 cup liquid egg substitute, such as
2 teaspoons chopped fresh herbs, or 1/2 teaspoon dried
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons farmer's cheese, or reduced-fat ricotta

Bring onion and 1/4 cup water to a boil in a small nonstick skillet over medium-high heat. Cover and cook until the onion is slightly softened, about 2 minutes. Uncover and continue cooking until the water has evaporated, 1 to 2 minutes. Drizzle in oil and stir until coated. Continue cooking, stirring often, until the onion is beginning to brown, 1 to 2 minutes more.

Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.

Reduce heat to low. Sprinkle herbs, salt and pepper over the frittata. Spoon cheese on top. Lift up an edge of the frittata and drizzle the remaining 1 tablespoon water under it. Cover and cook until the egg is completely set and the cheese is hot, about 2 minutes. Slide the frittata out of the pan using the spatula and serve.

Nutrition
Per serving : 192 Calories; 7 g Fat; 2 g Sat; 4 g Mono; 10 mg Cholesterol; 16 g Carbohydrates; 15 g Protein; 3 g Fiber; 529 mg Sodium; 339 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 2 very lean meat, 1 fat

Source: EatingWell


SQUASH AND TOMATO BAKE

~Shared by Linda H., Rosharon, TX

Makes: 8 side-dish servings

2  pound yellow summer squash, sliced (about 7 cups)
1  tablespoon all-purpose flour
2  teaspoon sugar
1  teaspoon paprika
1/2  teaspoon salt
1/2  teaspoon garlic powder
1/4  teaspoon dried basil, crushed
1/8  teaspoon pepper
2  14-1/2 ounce cans stewed tomatoes, drained
1/2  cup shredded mozzarella cheese (2 oz.)
1/2  cup finely shredded or grated Parmesan cheese (2 oz.)

In a Dutch oven, bring 1 inch of lightly salted water to boiling; add sliced summer squash. Cover and cook for 4 minutes. Drain well.

Meanwhile, in a large bowl, stir together flour, sugar, paprika, salt, garlic powder, basil, and pepper; stir in drained tomatoes. In a 2-quart square baking dish, layer half of the squash and half of the tomato mixture; repeat layers.

Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with cheeses; bake for 5 to 10 minutes more or until heated through and sauce is bubbly around the edges. Let stand for 5 minutes before serving. Serve with a slotted spoon.

Makes 8 side-dish servings.

Nutrition Facts
Servings Per Recipe 8 side-dish servings
Calories 113, Total Fat (g) 4, Saturated Fat (g) 2, Cholesterol (mg) 10, Sodium (mg) 479, Carbohydrate (g) 15, Fiber (g) 3, Protein (g) 6, Vegetables (d.e.) 3, Fat (d.e.) 1,
Percent Daily Values are based on a 2,000 calorie diet

Source: BHG.com


RED RICE WITH CHICKEN

~Shared by Johnny, LA

This hearty, well-seasoned dish is budget friendly as well as delicious.

Makes about 6 servings

3 tablespoons olive oil
1 ½ pounds skinless boneless chicken thighs, cut into 1-inch pieces
¾ to 1 teaspoon cayenne (to taste)
1 teaspoon salt (or to taste)
3 large red bell peppers, seeded, cut in strips
1 large onion, cut in strips
8 large garlic cloves, chopped
1 tablespoon dried oregano leaves
1 tablespoon paprika
1 ½ cups long-grain white rice
2 cups (or a little more) chicken broth
2/3 cup tomato sauce
1 ½ cups frozen small peas, thawed

Heat the oil in a large heavy pot over medium-high heat. Season the chicken with cayenne and salt. Add the chicken, bell peppers, onion, garlic and oregano to the pot. Cook, stirring, for 5 minutes. Mix in the paprika and rice and stir to coat. Add the chicken broth and tomato sauce. Bring to a boil, cover, and reduce heat to medium-low.

Simmer until the chicken and rice are tender and the liquids are absorbed, about 25 minutes. Add more broth if the mixture becomes dry during the cooking time. Stir in the peas and add more salt and cayenne if desired. Cook until the peas are heated through, about 3 minutes.


BONELESS CHUCK ROAST WITH BOURBON AND COKE

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

1 boneless chuck roast (2 to 2½ pounds)
1 can Coke (not diet - you need the sugar) -- (12 ounces)
3 ounces good bourbon
1 tablespoon vegetable oil
6 cloves garlic -- minced or pressed
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon mustard seeds
1 teaspoon caraway seeds
1 teaspoon allspice berries
Kosher salt and freshly ground black
pepper to taste

Place chuck roast in 1-gallon zippered-top plastic bag.

Combine remaining ingredients in medium-size bowl, pour into bag, seal and let marinate in refrigerator 2 to 3 hours, turning bag once or twice.

Preheat grill with all burners on high 10 minutes with lid down. With all burners still on high, place chuck on grill, close lid and sear 5 minutes per side.

After searing, turn all burners to medium. Close lid and cook roast another 6 to 8 minutes for medium-rare, turning once midway through.

Remove steak to platter, loosely tent with aluminum foil, and let rest 10 minutes before slicing.

Makes 4 servings.


SPAGHETTI SQUASH SUPREME

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 medium spaghetti squash (4 lb)
1 (14 oz) can diced tomatoes undrained
2 T. prepared pesto
1/2 t. garlic powder
1/2 t. Italian seasoning
1/4 C. dry bread crumbs
1/4 C. shredded Parmesan cheese
1 lb. boneless skinless chicken breasts cut into 1/2" cubes
1 T. plus 1 t. olive oil, divided
1/2 lb. sliced fresh mushrooms
1 medium onion chopped
1 garlic clove minced
1/2 C. chicken broth
1/3 C. shredded Cheddar cheese

Cut squash in half lengthwise, discard seeds.  Place squash cut side down on a microwave safe plate.  Microwave uncovered on high for 14-16 minutes or until tender.

Meanwhile in a blender, combine the tomatoes, pesto, garlic powder and Italian seasoning.  Cover and process until blended, set aside in a small bowl, combine bread crumbs and Parmesan cheese, set aside.

In a large skillet, cook chicken in 1 T. oil until no longer pink; remove and keep warm.  In the same skillet, saute the mushrooms, onion and garlic in remaining oil until tender.  Stir in the broth, chicken and reserved tomato mixture.  Bring to a boil.  Reduce heat; simmer, uncovered for 5 minutes.

When squash is cool enough to handle, use a fork to separate strands.  In a large ovenproof skillet, layer half the squash , chicken mixture and reserved crumb mixture.  Repeat layers.

Bake uncovered at 350 for 15 minutes or until heated through.  Sprinkle with Cheddar cheese.  Broil 3-4" from the heat for 5-6 minutes or until cheese is melted and golden brown.

CHILAQUILES CASSEROLE

~Shared by Treva, NC

This version of the enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce.

10 servings
Active Time: 20 minutes
Total Time: 45 minutes

1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 (19-ounce) can black beans, rinsed
1 (14-ounce) can diced tomatoes, drained
1 & 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 (19-ounce) can mild red or green enchilada sauce
1 & 1/4 cups shredded reduced-fat Cheddar cheese

Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Nutrition
Per serving : 243 Calories; 10 g Fat; 5 g Sat; 4 g Mono; 23 mg Cholesterol; 30 g Carbohydrates; 9 g Protein; 5 g Fiber; 338 mg Sodium; 267 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 fat

Tips & Notes
Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Source: EatingWell, June/July 2006


VERY LEMONY CHICKEN

~Shared by Luanne, FL

This is a recipe from my HMO folder that I get each month. This one is good enough for Diabetics and those with hypertension. I thought it sounded very good even if you didn't have either.

1-1/2 lbs of skinless chicken breasts
1/2 cup fresh lemon juice
1/2 cup fresh lemon peel
2 tsp. white wine vinegar
3 tsp. of fresh or dried oregano
1 medium onion, sliced
1/4 tsp salt To taste black pepper
1/2 tsp paprika

Place chicken in a 13 by 9 inch baking dish.

Mix together lemon juice, lemon peel, white vinegar,oregano and onion Pour over chicken, cover and marinate in fridge or 3-4 hours or overnight, turning occasionally.

When ready to bake, uncover and sprinkle with paprika, salt and pepper. Cover and bake at 325* for 30-35 minutes or until juices run clear.

Serve with rice or noodles.



DILL SALMON QUICHE

~Shared by Maggie, TX

Carb grams per serving: 15

Nonstick cooking spray
1 7-1/2-ounce can salmon, drained, flaked, and skin and bones removed
1/2 cup grated Parmesan cheese
1/4 cup sliced green onions
1 2-ounce jar sliced pimiento, drained
1/2 cup low-fat cottage cheese
1 tablespoon lemon juice
1-1/2 cups fat-free milk
3/4 cup low-fat packaged baking mix
2 eggs
2 egg whites or 1/4 cup refrigerated or frozen egg product, thawed
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill
1/4 teaspoon paprika (optional)
Fresh dill sprigs (optional)

1. Preheat oven to 375 degrees F. Coat a 9-inch pie plate with nonstick cooking spray; set aside. In a medium bowl, combine salmon, Parmesan cheese, green onions, and pimiento. Spread in prepared pie plate; set aside.

2. In a blender or food processor, combine cottage cheese and lemon juice. Cover and blend or process until smooth. Add milk, baking mix, eggs, egg whites, and the snipped or dried dill. Cover and blend or process until smooth. Pour over salmon mixture in pie plate, spreading evenly. If desired, sprinkle with paprika.

3. Bake for 35 to 40 minutes or until top is golden brown and a knife inserted near the center comes out clean. Let stand on a wire rack for 10 minutes. Cut into wedges to serve. If desired, garnish with fresh dill sprigs.

Makes 6 wedges.

Nutrition Facts Per Serving:
Servings: 6 wedges
Calories 192
Total Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 95
Sodium (mg) 580
Carbohydrate (g) 15
Protein (g) 18
Diabetic Exchanges
Starch (d.e.) 1
Lean Meat (d.e.) 2

Source: Better Homes & Gardens Magazine

HAM AND ASPARAGUS OMELETTE

~Shared by Mary S., Nashville, TN

Yield: 1 serving  

INGREDIENTS

-  1/3 cup 1-inch pieces fresh asparagus
-  3 tablespoons diced, lean, reduced-sodium ham
-  1/2 cup fat-free egg substitute
-  3 tablespoons shredded nonfat or reduced-fat white Cheddar, Monterey Jack, or Swiss cheese
-  1 tablespoon chopped, seeded plum tomato

DIRECTIONS

Coat an 8-inch nonstick skillet with nonstick cooking spray and preheat over medium heat. Add the asparagus and ham, cover, and cook for about 3 minutes, stirring a couple of times, until the asparagus is crisp-tender and the ham is beginning to brown. Remove the asparagus and ham to a small dish and cover to keep warm.

Respray the skillet and place over medium-low heat. Add the egg substitute and cook without stirring for 2 minutes, until set around the edges.

Use a spatula to lift the edges of the omelette, and allow the uncooked egg to flow below the cooked portion. Cook for another minute or two, or until the eggs are almost set.

Arrange the asparagus and ham and then the cheese over half of the omelette. Fold the other half over the filling and cook for another minute or two, until the cheese is melted and the eggs are completely set.

Slide the omelette onto a plate, top with the chopped tomato, and serve hot.

Nutritional Information Per Serving (1 serving): Calories: 123, Carbohydrate: 7 g, Cholesterol: 14 mg, Fat: 1 g, Saturated Fat: 0.3 g, Fiber: 0.8 g, Protein: 22 g, Sodium: 619 mg, Calcium: 189 mg
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable

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


CHUNKY ZUCCHINI-TOMATO CURRY

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  2 tablespoons olive oil
-  1 medium red onion, finely diced
-  2 teaspoons grated fresh ginger
-  4 cloves garlic, minced
-  1 teaspoon ground coriander
-  2 teaspoons curry powder
-  1 cup canned crushed tomatoes
-  1 pound zucchini, quartered lengthwise and large diced

DIRECTIONS

Heat the olive oil in a large nonstick skillet. Saute the onion, ginger, and garlic for about 5 minutes, or until the onions are translucent. Add the coriander and curry powder. Continue cooking 1 minute.

Stir in the tomatoes and zucchini. Simmer approximately 10 minutes, or until the zucchini is tender.

Nutritional Information Per Serving (4 servings): Calories: 97, Fat: 8 g, Cholesterol: 0 mg, Sodium: 38 mg, Carbohydrate: 8 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetables, 1-1/2 Fat

Source: Diabetes Cookbook for Dummies


CABBAGE AND CARROT SLAW

~Shared by Mary S., Nashville, TN

Yield: 5 servings

INGREDIENTS

-  2 tablespoons cider vinegar
-  2 tablespoons reduced-fat mayonnaise
-  2 teaspoons sugar
-  1/4 teaspoon dry mustard
-  1/4 teaspoon salt, or to taste (optional)
-  1/8 teaspoon black pepper
-  4 cups very thinly sliced cabbage
-  1 large carrot, grated or shredded
-  1/2 red bell pepper, seeded and diced

DIRECTIONS

In a large bowl, combine the vinegar, mayonnaise, sugar, mustard, salt (if desired), and black pepper. Whisk until well combined.

Add the cabbage, carrot, and pepper. Stir to coat the vegetables with dressing. Serve immediately, or cover and refrigerate. Leftover slaw will keep in the refrigerator 3 to 4 days.

Nutritional Information Per Serving (3/4 cup): Calories: 51, Fat: 2 g, Cholesterol: 2 mg, Sodium: 51 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1/2 Polyunsaturated Fat

Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the American Diabetes Association


TROPICAL FRUIT SMOOTHIE

~Shared by Mary S., Nashville, TN

Yield: 3 servings, 3/4 cup each  

INGREDIENTS

-  1 cup cubed fresh or canned pineapple
-  1 banana, sliced
-  1/2 cup silken tofu or low-fat plain yogurt
-  1/3 cup frozen passion fruit concentrate
-  1/2 cup water
-  2 ice cubes
-  1 tablespoon wheat bran or oat bran (optional)

DIRECTIONS

Combine all ingredients in a blender; cover and blend until creamy. Serve immediately.

Nutritional Information Per Serving (3/4 cup): Calories: 109, Fat: 2 g, Cholesterol: 0 mg, Carbohydrate: 21 g, Protein: 4 g, Fiber: 2 g, Sodium: 26 mg
Diabetic Exchanges: 1 Fruit, 1/2 Low-Fat Milk

Source: The Eating Well Diabetes Cookbook

SCALLOPS, SAN JUAN ISLANDS

~Shared by Jim D., WA

Scallops the Washington state way!

INGREDIENTS:
1 pound large sea scallops, patted dry
2 1/2 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 tomato, diced
1/2 teaspoon fresh thyme or 1/8 teaspoon dried
1/4 cup fresh basil leaves, chiffonade

PREPARATION:
In a non-stick skillet large enough to hold the scallops in one layer heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it sear the scallops for 1 to 2 minutes on each side, or until they are golden brown and just cooked through. Transfer the scallops with a slotted spoon to a small platter and keep them warm, covered loosely. Add the remaining 1 1/2 tablespoons oil to the skillet and in it cook the garlic over moderate heat, stirring, until it is pale golden. Add the tomato and the thyme and cook the mixture, stirring, for 1 minute. Season the tomato mixture with salt and pepper, spoon it over and around the scallops, and sprinkle the scallops with the basil.

SERVES 2


BEEF AND ASPARAGUS SAUTE

~Shared by Maggie, TX

Makes: 2 servings
Prep: 15 minutes
Cook: 8 minutes

Ingredients

6  ounces asparagus
1  teaspoon olive oil
8  ounces lean beef sirloin or tenderloin, trimmed of fat and very thinly sliced
Salt
Freshly ground pepper
1/4  cup coarsely shredded carrot
1/2  teaspoon dried herbes de Provence, crushed
1/4  cup dry marsala
1/8  teaspoon grated lemon peel
1  cup hot cooked rice

Directions

1. Snap off and discard fibrous stem ends of asparagus. Bias-cut asparagus into 2-inch pieces; rinse and drain well.

2. Heat oil over medium-high heat in a large nonstick skillet. Cook and stir beef, salt, and pepper in hot oil for 3 minutes. Add asparagus, carrot, and herbes de Provence; cook and stir 2 minutes more. Add marsala and lemon peel; reduce heat.

3. Cook, uncovered, 3 to 5 minutes more or until beef is cooked through and asparagus is crisp-tender. Serve over hot cooked rice.

Makes 2 servings.

Nutrition Facts
Servings Per Recipe 2 servings
Calories 327,
Total Fat (g) 7,
Saturated Fat (g) 2,
Monounsaturated Fat (g) 4,
Cholesterol (mg) 69,
Sodium (mg) 209,
Carbohydrate (g) 29,
Total Sugar (g) 3,
Fiber (g) 2,
Protein (g) 28,
Vitamin A (DV%) 0,
Vitamin C (DV%) 11,
Calcium (DV%) 4,
Iron (DV%) 26,
Starch (d.e.) 1.5,
Vegetables (d.e.) 1,
Very Lean Meat (d.e.) 3,
Fat (d.e.) 1.5
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens magazine

AREPAS

Ingredients

1 cup precooked white corn meal
1 cup water
1 T butter
salt

Instructions

1. Bring water to a boil and add it to the corn meal, stirring thoroughly. Add the butter and salt to taste. Form into several flat tortillas (around 3mm thick) and roast over a low charcoal fire or on a wire rack over the burner of the stove.

2. Serve hot with butter and fresh white cheese. You can also top it with tuna salad, chicken, ham and cheese, sauteed tomatoes and onions, beef.


GRILLED SIRLOIN WITH CARAMELIZED ONIONS AND MUSHROOMS

Napoleon Round or Square Wok Topper
6 cloves garlic, pureed
1 tablespoon dijon mustard 15 mL
1 sirloin steak (about 3 lb/1.5 kb), trimmed
salt and freshly ground black pepper

3 tablespoons butter 45 mL
2 tablespoons olive oil 30 mL
2 large sweet onions, peeled and trimmed, thinly sliced
1 lb large white mushrooms, quartered 500 g
4 cloves garlic, minced
1/4 red wine vinegar 60 mL
1 tablespoon granulated sugar 15 mL
salt and freshly ground black pepper

Combine the garlic puree and mustard. Place the steak on a flat surface and pat dry with paper towels, then massage the garlic mixture into the steak. Season the steak with salt and pepper. cover and set aside at room temperature for 30 to 45 minutes.

Preheat the grill to medium-high (450 F/230 C).

Place the wok - or a heavy saute pan - on the side burner and heat over a high flame. Melt the butter and olive oil to sizzling and add the sliced onions. Saute to soften, about 3 to 4 minutes. Add the mushrooms and continue sauteing until the mushrooms have softened and any moisture has evaporated. Stir in the minced garlic, saute for another 3 minutes, and then move pan over to the grill. Let the mixture slow-saute over the grill, stirring frequently, until the onions have turned a deep golden brown, about 15 minutes. Do not let the onions brown too fast or they will burn instead of caramelizing.

Add the vinegar and stir until it is absorbed. Stir in the sugar and season with salt and pepper. Set the onion mixture aside and keep warm.

Place the steak on the gill and cook for 5 to 6 minutes a side for medium rare. Remove the grill and let rest for 3 to 4 minutes.

Thinly slice the steak across the grain. Place slices on a platter or individual plates and top with the onion mixture. Serve immediately.

Serves 4 to 6

Prep Time: 20 minutes
Marinade Time: 30 to 45 minutes
Cook Time: 45 minutes

Source: Napolean's Everyday Gourmet Grilling by Chef Ted Reader


CHEDDAR BROWNS

1 bag frozen hash browns
1 cup cheddar cheese
2 eggs
2 Tbsp. flour
3 Tbsp. butter, melted
salt and pepper

Cover hash browns with warm water and let stand 10 minutes. Drain well. Add remaining ingredients and mix well. Fry 1/2-cup patties in hot oil.


BUTTERY BASIL PARMESAN PUFFS

With such a distinct and appealing texture, these Buttery Basil Parmesan Puffs are a great addition to any meal.

Following are some ideas to keep in mind when preparing this recipe:

Keep it Fresh: Using fresh herbs can add more flavor than dried ones. Obtaining fresh basil can be as easy as picking it from your own garden, or buying some from the grocery store or local farmers' market.

Picture Perfect: To get round, airy puffs, place some of the dough in a plastic sandwich bag, seal it, and cut 1/4 inch off the bottom corner. Then squeeze out about 1 tablespoon of dough per puff.

Offer a Spread: Make a delicious butter spread, such as a sun-dried tomato butter, to complement the puffs. Combine 1 pound of butter, 1 cup of sun-dried tomatoes, 1/2 cup of pine nuts and 1 tablespoon of fresh garlic in a mixing bowl. Mix together, then salt and pepper to taste.

Plan Ahead: To prepare now and bake later, unbaked puffs can be refrigerated for up to six hours before baking, or frozen on cookie sheets and baked directly from the freezer. Allow an extra five minutes baking time for frozen puffs.

Ingredients:

3/4 cup water
6 tablespoons (3/4 stick) unsalted butter, cut in cubes
3/4 teaspoon salt
3/4 cup all-purpose flour
1 1/2 cups basil leaves, gently packed
4 large eggs
1 cup freshly grated Parmesan

Directions:

Finely chop basil leaves and set aside. Preheat the oven to 400 degrees. Bring water, butter and salt to a rolling boil in a medium-sized saucepan. When butter has melted, add flour, all at once, and whisk vigorously over medium heat until mixture forms a smooth thick dough that pulls away from sides of the pan. Transfer dough to the mixing bowl of a heavy-duty electric mixer.

Using the paddle attachment, beat mixture on medium until slightly cool. Add basil and mix until incorporated and dough is bright green. Add eggs, one at a time, to mixture and beat until smooth. Continue to mix for one minute. Add cheese and process until incorporated.

Line two cookie sheets with parchment paper. Drop dough in tablespoon sized balls on cookie sheets, allowing about 1 inch of space between each. Bake for 25 to 30 minutes or until lightly browned and crisp. Serve while still warm. (Dough may be piped onto cookie sheet using a piping bag and plain tip, #8 or #9.)

Prep time: 20 minutes - Bake time: 30 minutes

Serving Size: Makes: 24

Source: The Herbfarm Cookbook by Jerry Traunfeld


CORN CASSEROLE

Servings: 6 to 8 servings
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients:

1 15 1/4-ounce can whole kernel corn, drained
1 14 3/4-ounce can cream-style corn
1 8-ounce package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese

Directions:

In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter.  Pour into a greased casserole.  Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

Source: Paula's Home Cooking/Lady and Sons Too


RED VELVET CAKE BALLS

A co-worker brought these to work on Easter (her mother made them for a church dinner). I'm not a dessert freak but on a whim, I tasted one. OMG! These are to die for! ~Maggie

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.

Source: Bakerella


HONEY MUSTARD PORK CHOPS

4 boneless pork chops
2 T. honey (I only use honey from OhioHoney.com!)
2 T. spicy mustard
1/4 C. bread crumbs
1/4 C. crushed butter crackers
2 T. butter

Pound pork chops to about 1/8" thickness, between waxed paper. In a small bowl, combine honey and mustard; mix well. In a dish combine bread crumbs and cracker crumbs. With a pastry brush, generously coat both sides of pork chops with the honey-mustard sauce. Coat in crumbs. In a heavy skillet, melt butter over medium-high heat. Cook pork 4 minutes per side until crisp and lightly browned.


CREAMY SPAM AND BROCCOLI CASSEROLE

Vegetable cooking spray
7 oz. pkg. elbow macaroni
2 cups frozen cut broccoli, thawed and drained
12 oz. can Spam Lite luncheon meat, cubed
1/2 cup chopped red bell pepper
2 cups skim milk
2 Tbs. cornstarch
1/4 tsp. pepper
1 cup shredded cheddar cheese
3/4 cup soft bread crumbs
2 tsp. margarine, melted

Heat oven to 350. Spray 2-quart casserole with vegetable-cooking spray. Cook macaroni according to package directions; drain. In casserole, combine macaroni, broccoli, Spam, and red pepper. In small saucepan, stir together milk, cornstarch, and pepper until cornstarch is dissolved. Bring to a boil, stirring constantly, until thickened. Reduce heat to low. Add cheese; stir until melted. Combine sauce with other ingredients. Combine bread crumbs and margarine; sprinkle on top of casserole. Bake 40 minutes or until thoroughly heated.

Serves 8.

Source: Spam magazine ad


CRAB ALFREDO

Ingredients:
8 oz. spaghetti or fettucini
1 sm. onion, chopped
2 tbsp. butter
1 1/2 c. heavy cream
1 pkg. frozen broccoli florets, cooked & drained
1 pkg. imitation crab (about 1 lb.), chopped
1/2 tsp. salt
1/2 tsp. pepper
1/3 c. Parmesan cheese

Cooking Directions:
Prepare noodles. Saute onion in butter in large skillet until tender. Add cream to skillet. Bring to a boil. Lower heat, add seasonings and simmer about 5 minutes. Add crab and broccoli; heat thoroughly. Pour crab mixture over noodles. Sprinkle with Parmesan cheese and toss gently before serving.