A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Happy EARTH DAY! Angela is babysitting this weekend and to celebrate Earth Day, she weeded the lady's flower beds (with the 2 kids in her charge). She says the blisters on her hands are worth the effort and lesson she was able to teach the kiddos. Little do they know they may have the task added to their list of chores from now on, ha-ha.

I don't regularly get the chance to be off on Sundays so going to church is a rare treat for me. Boy, do I recall the times as a child, growing up, and being told "you will go to church this morning!" and me considering it a chore. By George, I think I'm growing up! How did that happen?

I've mentioned one of our a2z family members here before who owns OhioHoney.com. Lucy Wellhausen in Kirtland, Ohio, is such a nice person. Her family members are true worker bees when it comes to producing the best honey available. Raising bees is a lot of work. My grandfather did it for years after he was disabled by heart and diabetes complications. But he loved it, him and his bees, producing that liquid gold that was added to so many things my family prepared. I told Lucy that I cut my first tooth on a honeycomb (figure of speech; honey is not recommended for babies under the age of one), but I have eaten it all my life. Honey is wonderful food and she shares an interesting fact and recipe in our Did You Know? section today. I received my most recent order just a couple of days ago and she shipped it safely and quickly. I hope you'll do business with her and her family. When you do, mention A to Z Recipes (where it says "company") in your order and you'll be in for a very pleasant surprise! Thanks, Lucy! That reminds me... Margarita season will be here soon. I need to order more Zilch Margarita mixer from Eric in Houston, Texas. Sugar free, no calories, it is absolutely delicious. I never prepare them using anything else now. And the little packets enable you to take them with you when you go out. Just order "tequila and water on the rocks" and you're set to mix in the packet. I haven't found anything that comes even close to it. Use the coupon code “AtoZ” for 10% off and FREE SHIPPING for all a2z'ers. Thanks, Eric! Like all a2z members' ads you see here, advertising is free, there is no profit for the publication (or me), but are products I actually use and endorse.

The Monthly Theme topic is Potluck Pleasers. We'll have a dandy issue on Sunday, May 6th, for sure. There is still time for you to send in yours, but don't wait until the deadline. You'll forget (just like me, ha-ha). Visit the Monthly Theme section to read all about it and the special email link to be used for this and those for other submissions for posting. Thanks!

Where do I begin, extolling the praise of some really nice folks whose efforts came together perfectly for you today? The recipes are very diverse today, some of the best on the net, or anywhere, for that matter. The funnies and other items to make you laugh and think are icing on the cake. Please join me in thanking them:

Lucy Wellhausen, Kirtland, OH
Pam, OH
Ann, FL
Johnny, LA
Ann, Montreal, Quebec, Canada
Helen, Fort Myers, FL
Tena, MO
Luanne, FL
Treva, Eastern TN
Jean, Syracuse, NY
Chris M., NM
Johnny, LA
Carol, Tupper Lake, NY
Larry Holmes, Ontario, Canada
Cathy L., Staten Island, NY
Brenda, AL
Kat, Spain
Aafrin, Pune, India
Mary S., Nashville, TN
Skirnir, WI
Robyn, Auckland, New Zealand
Beverley, Montreal, Canada
Barbara, Chula Vista, CA
Bill Anatooskin, Burnaby, B.C., Canada
Joan, Savona, B.C., Canada

We'll see you here again on Wednesday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

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More search options on Travelocity: Seniors (65+), Minors (2-17), First Class, One-Way

New School Prayer

Shared by Larry Holmes, Ontario, Canada

Now I sit me down in school
Where praying is against the rule.
For this great nation under God
Finds mention of Him very odd.

If Scripture now the class recites
It violates the Bill of Rights.
And anytime my head I bow
Becomes a federal matter now.

Our hair can be purple, orange or green,
That's no offense, it's the freedom scene.
The law is specific, the law is precise,
Prayers spoken aloud are a serious vice.

For praying in a public hall
Might offend someone with no faith at all.
In silence alone we must meditate,
God's name is prohibited by the State.

We're allowed to cuss & dress like freaks,
And pierce our noses, tongues & cheeks.
They've outlawed guns; but FIRST the Bible
To quote the Good Book makes me liable.

We can elect a pregnant Senior Queen,
And the unwed daddy, our Senior King.
It's "inappropriate" to teach right from wrong,
We're taught that such "judgments" do not belong.

We can get our condoms, & birth controls,
Study witchcraft, vampires & totem poles.
But the Ten Commandments are not allowed,
No Word of God must reach this crowd.

It's scary here I must confess,
When chaos reigns the school's a mess.
So, Lord, this silent plea I make:
Should I be shot, My soul please take.

Author Unknown

Note from Maggie: In light of recent events involving violence in schools, I thought this piece was an important reminder of the real cause.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

That Makes Sense!

Shared by Lucy Wellhausen, Kirtland, OH
(Fellow a2z'er and owner of OhioHoney.com)

Did you know that there is actually a reason for making the “forked-X” on Peanut Butter cookies? It is said that it is there to alert people who have peanut allergies! 

Peanut Butter 'n Honey Cookies 

Can make 2 dozen cookies (but it depends on the size).

3/4 cup Honey 
1/4 cup butter, softened 
1 egg 
3/4 cup peanut butter 
1 tsp. vanilla extract 
1-1/2 cups all-purpose flour 
1/2 tsp. salt 
1/2 tsp. baking soda 

In medium bowl, cream honey and butter until light and fluffy. Beat in egg, peanut butter and vanilla. Add flour, salt and baking soda; mix until combined. Drop dough, one tablespoon at a time, onto well-greased baking sheet. Dip fork into flour and press flat on each cookie to form an "x." Bake at 350°F for 10-12 minutes. Remove cookies from sheet and cool on wire rack.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

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How to Identify Where A Driver Is From

Shared by Pam, OH

1. One hand on wheel, one hand on horn: Chicago.

2. One hand on wheel, one finger out window: New York.

3. One hand on wheel, one finger out window, cutting across all lanes of traffic: New Jersey.

4. One hand on wheel, one hand on newspaper, foot solidly on accelerator: Boston.

5. One hand on wheel, one hand on nonfat double decaf cappuccino, cradling cell phone, brick on accelerator, with gun in lap: Los Angeles.

6. Both hands on wheel, eyes shut, both feet on brake, quivering in terror: Ohio, but driving in California.

7. Both hands in air, gesturing, both feet on accelerator, head turned to talk to someone in back seat: Italy.

8. One hand on latte, one knee on wheel, cradling cell phone, foot on brake, mind on radio game: Seattle.

9. One hand on wheel, one hand on hunting rifle, alternating between both feet being on the accelerator and both feet on brake, throwing McDonald's bag out the window: Texas.

10. Four-wheel drive pick-up truck, shotgun mounted in rear window, beer cans on floor, squirrel tails attached to antenna: West Virginia.

11. Two hands gripping wheel, blue hair barely visible above windshield, driving 35 on the Interstate in the left lane with the left blinker on: Florida.



Bubba

Shared by Ann, FL

Bubba's sister is pregnant and is in a bad car accident, which causes her to fall into a deep coma. After nearly six months, she awakens and sees that she is no longer pregnant. Frantically, she asks the Doctor about her baby. 

The Doctor replies: "Ma'am, you had twins - a boy and a girl. The babies are fine. Your brother came in and named them."

The woman thinks to herself, Oh, no! Not Bubba, he's an idiot! Expecting the worst, she asks the Doctor: "Well, what's the girl's name?" "Denise," the Doctor answers. The new mother thinks, Wow! That's a beautiful name, I guess I was wrong about my brother. I really like the name Denise.

Then she asks the Doctor: "What's the boy's name?"

The Doctor replies: "Denephew."

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

MISSISSIPPI MUD CAKE (PIE)

~Submitted by Johnny, LA

One gooey 9-inch round cake for 6 or more.

For the cake:
2 sticks unsalted butter, softened, plus extra for the pan 
1 1/2 cups all-purpose flour, plus extra for the pan 
1 1/2 cups alkalized cocoa 
2 cups sugar 
4 large eggs 
1 cup coarsely chopped pecans 
1 teaspoon vanilla extract 
4 cups marshmallows 

For the topping:
1 1/2 cups confectioners' sugar 
1/2 cup alkalized cocoa*
1 cup chopped pecans 
1/2 cup evaporated milk 
2 sticks butter, melted and cooled 

MAKE THE CAKE
Preheat your oven to 350 °F. Butter and flour the bottom and sides of a 9-inch round cake pan. 

Sift together the flour and cocoa. Cream together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition. At low speed, mix the dry ingredients into the butter mixture. Add the chopped pecans and the vanilla extract and continue mixing until combined. 

Scrape the mixture into the prepared cake pan and bake on a rack in the middle of the oven for 25 to 30 minutes. 

Remove the cake and sprinkle the top with the marshmallows, then return it to the oven and continue baking until the marshmallows melt and start to brown. Remove from the oven and let cool in the pan set on a rack. 

MAKE THE TOPPING
Sift together the confectioners' sugar and the cocoa into a medium bowl. Add the pecans, evaporated milk, and melted butter, and mix until combined.

TO SERVE
Slice the cake into wedges to serve, and drizzle topping over cake as desired. Store loosely covered at room temperature.

Note from Maggie: Alkalized cocoa is also known as Dutch-processed cocoa.

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

CARPETBAG STEAK

~Submitted by Ann, Montreal, Quebec, Canada

4 tablespoons butter, softened
1/2 cup dry, white wine
2 dozen freshly shucked oysters with their liquor
Freshly ground black pepper to taste
2 tablespoons Asian oyster sauce
4 sirloin steaks, each 1 1/2-inches-thick

Using a sharp knife cut a long, wide pocket in the side of each steak. Brush the inside of the steaks with Asian oyster sauce and season with the black pepper. Drain the oysters, reserving their liquor. Stuff 6 oysters in each steak. Thread a skewer through the side of each steak to hold the oysters in place. Grill the steaks to desired degree of doneness. Meanwhile, in a small saucepan, combine the reserved oyster liquor and white wine, and reduce until thick and syrupy. Whisk the butter into sauce, a tablespoon at a time. Place the cooked steaks on serving plates and top with sauce.

Yield: 4 servings.


MILLIONAIRE PIE

~Submitted by Helen, Fort Myers, FL

1 large tub Cool Whip
1 can crushed pineapple (drained)
1 cup chopped pecans
1 T lemon juice
1 10-oz can sweetened condensed milk
2 graham cracker pie crusts

Mix cool whip, crushed pineapples, lemon juice and nuts well.

Stir in sweetened condensed milk and mix well.

Fill pie crusts and refrigerate for 4 hours.

Serve chilled.


HOPPIN' JOHN'S BLACK-EYED PEAS

~Submitted by Tena, MO
Owner of Recipe Riot

1 pound dried black-eyed peas
3 large fresh ham hocks
1 pound thick-slice hickory-smoked bacon, cut into 1" pieces
1 large white onion, chopped
2 teaspoons Famous Dave's Steak seasoning
2 teaspoons red pepper sauce
2 teaspoons Famous Dave's BBQ sauce
1/2 teaspoon crushed red pepper flakes
Hot cooked rice

Sort and rinse the peas. Combine the peas with enough water to cover in a bowl. Soak using package directions; drain. Combine ham hocks with enough water to cover in a stockpot. Bring to a boil; reduce heat. Simmer for 45 minutes; skim fat.

Cook bacon in a large Dutch oven over low heat until partially cooked but not crispy. Add onion. Saute until the onion is tender. Add peas and undrained ham hocks. Stir in steak seasoning, red pepper sauce, BBQ sauce and red pepper flakes. Bring to a boil; reduce heat. 

Simmer for 1 hour or until peas are tender, stirring frequently and adding additional water as needed. 

Serve over hot cooked rice with a side of fresh greens and a large glass of cold buttermilk with crumbled corn bread.

Makes 16 servings.

Source: Famous Dave's website


CREAM CHEESE CHICKEN

~Submitted by Luanne, FL

This is a recipe I have made several times using just the breasts of the chicken. I have done it in the oven with good results and the leftovers make a good cream chicken over noodles. I browned the chicken with the salad dressing mix first. I added the garlic and onions raw, but toped the dish with the butter before baking. I baked it at 350* for about 90 minutes, covered with foil.

3 lbs. chicken pieces 
1 package Italian salad dressing mix 
4 tablespoons melted butter, divided 
1 small onion, chopped 
1 clove garlic, chopped 
1 can cream of chicken soup 
8 ounces cream cheese 
1/2 cup chicken broth 

Place chicken pieces in crockpot and sprinkle Italian salad dressing mix over the chicken. Drizzle 2 Tbsp. melted butter over chicken. Cook on low for 6 hours. Melt 2 Tbsp. butter in a saucepan and saute onion and garlic. Add the cream of chicken soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to the crockpot and cook on low for an additional 1 1/2 to 2 hours. 


LAND O LAKE FUDGE

~Submitted by Treva, Eastern TN

Fudge Ingredients:
1/2 cup LAND O LAKES® Butter 
1/4 cup milk 
1 (6-ounce) package (1 cup) real semi-sweet chocolate chips (We recommend NESTLÈ® TOLL HOUSE® Morsels) 
3 cups powdered sugar 
1 teaspoon vanilla extract
1/2 cup English toffee bits 

Topping Ingredients: 
2 tablespoons English toffee bits 

Combine butter, milk and chocolate chips in large microwave-safe bowl. Microwave on HIGH or until butter and chocolate chips are melted (1 1/2 to 2 minutes). Stir in powdered sugar and vanilla; beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). 

Stir in 1/2 cup toffee bits by hand. Spread in buttered 8-inch square baking pan. Sprinkle 2 tablespoons toffee bits over top; gently press into fudge. 

Cover; refrigerate until firm (1 to 1 1/2 hours). Cut into squares. Store refrigerated in airtight container.

Makes 3 dozen candies.

Tip: CHOCOLATE-coated and plain toffee bits are available in the baking section.

Tip: For easy cutting, line pan with aluminum foil, extending foil over sides of pan; butter foil. To serve, lift foil and fudge out of pan; cut into squares. Place squares in paper candy cups.

Stove-Top Directions: Combine butter, milk and chocolate chips in 2-quart saucepan. Cook over low heat, stirring occasionally, until butter and chocolate chips are melted (5 to 10 minutes). Place chocolate mixture in large mixer bowl. Stir in powdered sugar and vanilla. Continue as directed above.



ALFREDO SHRIMP SHELLS

~Submitted by Jean, Syracuse, NY

INGREDIENTS
1/2 cup chopped fresh mushrooms
1 teaspoon butter
1 green onion, sliced
1 package (5 ounces) frozen cooked salad shrimp, thawed
2 tablespoons plus 1/2 cup Alfredo sauce, divided
6 jumbo pasta shells, cooked and drained
Lemon wedges and fresh parsley

DIRECTIONS

In a skillet, saute mushrooms in butter until almost tender. Add onion; cook until tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup of the remaining sauce into a greased 8-in. square baking dish. 

Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining Alfredo sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. Serve with lemon and parsley. 

Yield: 3 servings.


CHRIS'S VEGETABLE SOUP

~Submitted by Chris M., NM

1 lb. ground beef
1 lg. onion - chopped
2 to 4 celery sticks - chopped

Brown in 5 qt. Dutch oven the 3 ingredients well in 3 tbl. olive oil. Drain and rinse - to get grease out.

Add back to pan. Add:

1 15 oz. can petite diced tomatoes, undrained
1 can diced potatoes, drained
1 tsp. crushed garlic OR 1 clove garlic, crushed
1 14 oz. pkg. frozen carrots, peas, corn & green beans
5 c. beef broth or equivalent
2 handfuls farfalle or bow tie pasta (optional)

Simmer all ingredients till heated through and pasta, if added, is done. Serve. 

This was very good!!!! I served with hot garlic dills and saltines all on the side. Yummy!!!!


SHORT-ORDER ELEPHANT EARS

~Submitted by Johnny, LA

2 tbsp. sour cream 
1 c. buttermilk 
1 egg 
1 1/2 tsp. kosher salt 
1 tbsp. unsalted butter, melted 
2 1/2 c. all-purpose flour 
1 tsp. baking soda 
Cinnamon sugar, for dusting 
Combine wet ingredients and salt in large bowl and blend well.

Sift together flour and baking soda. Slowly add to wet ingredients, 1/4 at a time, mixing well after each addition.

Knead on floured surface until smooth, then wrap loosely in waxed paper and refrigerate for at least four hours or overnight.

Preheat peanut or vegetable oil to 360° F.

Tear off serving-sized pieces and roll to 1/4-inch thickness. For the true carnival flair, cut two slits in the center of each piece to make the "ears."

Fry until golden brown. Drain on racks and dust with cinnamon sugar while still hot. Consume mass quantities.


BAKED POLENTA WITH MUSHROOMS AND GORGONZOLA

~Submitted by Carol, Tupper Lake, NY

This is a recipe my daughter fixed for company! It is a keeper!

1 1/2 c. instant polenta
2 tsp salt
1 tbs unsalted butter
4 ounces cream cheese
1 cup gorgonzola cheese, crumbled
4 tbs olive oil
1 1/2 pounds cremini or button mushrooms, stems removed, caps thinly sliced
1 small shallot, finely chopped
1/2 tsp black pepper
2 tsp fresh thyme leaves, chopped

1. Heat the oven to 350° F.

2. Bring 4 1/2 cups water to boil. Slowly add polenta, whisk constantly.

3. Add 1 1/2 tsp salt and butter, reduce heat and simmer. Stir frequently for 10 - 15 minutes. 

4. Stir in cream cheese and 1/2 c. gorgonzola cheese.

5. In a large skillet over medium heat, warm olive oil, add 1/2 of the mushrooms and cook for 6 minutes. Add 1/2 shallot, cook 2 minutes more. Season with thyme, salt and pepper. Remove from the skillet and repeat with the remaining mushrooms, shallot, thyme, salt and pepper. 

6. Butter an 8" or 9" baking dish or eight 6-oz ramekins. Stir 2/3 mushrooms, including the juices, into the polenta. Transfer to dish. Top with remaining mushrooms and gorgonzola.

7. Bake uncovered until gorgonzola melts. 


FRY BREAD

~Submitted by Treva, Eastern TN

This is from the website of the Cherokee Nation in Tahlequah.  

2 cups flour 
1/2 teaspoon salt
1/2 cup water 
1/2 teaspoon baking powder 
1/2 cup instant dry milk 
2 cups shortening 

Mix flour, baking powder, salt, powdered milk and water. 

Heat shortening until flakes of flour start to bubble when it is dropped into the oil. Pull off a palm-sized mound of dough. Roll it into a smooth ball, then flatten it into a disk-shape. Put dough into hot oil, cook until brown, turn over and cook until other side is brown. Drain bread on paper towels.

Top with wojapi* or canned apple pie or cherry pie filling or other fruit topping. Sprinkle with powdered sugar and/or cinnamon. 

Also very good with a taco mixture to make Indian Tacos.

Note from Maggie: Wojapi is an Indian berry pudding.


SAUCY GREEN BEAN BAKE

~Submitted by Larry Holmes, Ontario, Canada

2 16-ounce cans cut Italian green beans, drained
1 8-ounce can tomato sauce
1 tablespoon prepared mustard
2 teaspoons minced dried onions
1/8 teaspoon garlic salt
1/8 teaspoon pepper

1/2 cup shredded Provolone cheese

Combine green beans, tomato sauce, mustard, dried onion, salt and pepper. Turn into a 1-quart casserole. Cover and bake at 350 degrees for 30 minutes. Sprinkle shredded Provolone cheese atop. Bake uncovered for 1 to 2 minutes more or until cheese is melted.

If desired, sprinkle with crushed dried basil.

Makes 6 servings.


MEXICAN LASAGNA

~Submitted by Cathy L., Staten Island, NY

Serves: 6

INGREDIENTS 
1 lb. ground turkey or 93% lean beef 
1 tablespoon olive oil 
3 garlic cloves, minced 
2 onions, chopped 
2 (10 oz. each) cans black beans, drained and slightly mashed 
1 tablespoon chili powder 
1 tablespoon ground cumin
2 cups tomato sauce 
1 (10 oz.) can stewed tomatoes, coarsely chopped 
6 medium whole wheat tortillas ---> count pts. (non core)
1 cup fat free shredded cheddar cheese

DIRECTIONS
1. Preheat oven 350° F. 

2. Sauté meat, 1 onion, and 1 garlic clove on high heat while breaking up meat. Cook until meat is no longer pink. Stir in black beans. Set sauté pan aside. 

3. Heat oil in another sauté pan over medium heat. Sauté remaining onion, until soft. Add remaining garlic, chili powder and cumin, sauté for 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered for 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 cup sauce to meat and beans; Mix well. 

4. Dip half the tortillas, one at a time, in the hot tomato sauce. Lay tortillas in the bottom of an 8.5 x 11 casserole dish. Spread half meat and bean mixture over tortillas. Sprinkle half the cheese over meat and beans. 

5. Add another layer of tortillas and meat & beans mixture. Sprinkle with remaining cheese. Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes.


PICKLED HOT PEPPERS

~Submitted by Brenda, AL

2 qt. Hot peppers (here in the south we use the tiny ones)
2 c. white vinegar
2 c. water
1 tsp. salt

1. Cut peppers or leave whole (to prevent bursting cut 2 small slits). 

2. Combine water and vinegar, heat to a simmer. Do not boil. 

3. Pack peppers tightly into clean hot jars. Pour hot vinegar solution over peppers leaving 1/2 inch head space. 

4. Add salt and seal. 

5. Process in boiling bath for 10 minutes.

Yield 4 pints.


LEMON MANGO GINGER BREAD

~Submitted by Kat, Spain
Head chef and moderator of http://www.cakechannel-forum.com/

Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/4 cup sugar
1/2 cup butter
3 eggs
1/2 cup lemon juice
1/8 tsp lemon extract
1/2 tsp powdered ginger 
1 TBS crystallized ginger, finely chopped
3/4 cup mango, diced and drained

Streusel topping:
1/2 cup pecans, finely chopped
1/4 cup brown sugar
1/2 teaspoon nutmeg

Method 
In a medium bowl, stir together the flour, baking powder and baking soda.

In another bowl, with an electric mixer, beat butter and sugar until creamy. Then add eggs one at a time.

Beat until fluffy. Beat in lemon juice and lemon extract, followed by milk, powdered ginger, and crystallized ginger. Add slowly to dry ingredients.

Stir in mangoes. Set aside.

Stir together streusel ingredients. Spoon 1/2 of the batter into a well-greased 9"x5" loaf pan. Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Cool before slicing.


HONEY OATMEAL CAKE

~Submitted by Treva, Eastern TN

1 & 1/4 cup boiling water
1 cup uncooked oats (regular works best)
1/2 cup butter, softened
1 1/2 cup honey
2 eggs
1 tsp vanilla
1 & 3/4 cups whole wheat flour
1 tsp each soda and baking powder
3/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
commercial coconut pecan frosting (optional)

Combine water, oats, and butter in a large bowl. Stir to mix thoroughly. Set aside for 20 minutes. Add honey, eggs, and vanilla. Stir well. Combine whole wheat flour with remaining dry ingredients. Gradually add to honey mixture and stir to mix completely. Pour into a greased and floured 9x13" baking pan. Bake at 350 deg for 30 to 40 minutes or until cake is brown and tests done. Cool completely in pan. Frost with commercial icing if desired.


CHICKEN BAFFAT

~Submitted by Aafrin, Pune, India

2 pound chicken cut into 1" pieces
9 medium chopped garlic cloves
1/4 cup canola oil
3 dried chopped red chilies
3 teaspoons coriander seeds
1 1/2 teaspoon cumin seeds
1 piece chopped ginger
3 medium thinly sliced onions
1 1/2 teaspoon turmeric
2 1/4 teaspoons cayenne
1/2 can coconut milk
3 medium cubed potatoes
Tamarind pulp dissolved in warm water
Salt
Curry leaves

In a small saucepan, heat 1-tablespoon oil. When hot, add chilies, coriander and cumin seeds. Fry for 15 seconds. Add ginger and garlic and fry for 30 seconds. Transfer mixture to a blender and puree to a thick paste, add water if necessary.

Heat 3 tablespoons oil in a large pot. When hot, add onions and sauté at medium heat for 10 minutes or until slightly brown. Raise heat to high, add chicken and stir-fry until browned. Lower heat to medium, add all spices and salt to taste.

Stir for four minutes then add coconut milk. Bring mixture to a boil. Reduce heat, add potatoes, cover and simmer slowly for 20 to 25 minutes or until chicken is tender. Add curry leaves and tamarind for the last 5 minutes of cooking.

Serves 6.


LEMON-NUT TWISTS

~Submitted by Mary S., Nashville, TN

DOUGH
4 1/2 cups all-purpose flour
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/3 cup margarine
2 eggs

LEMON-NUT FILLING
1 cup chopped walnuts -- toasted
2/3 cup firmly packed light brown sugar
1 1/2 tablespoons grated lemon peel
1/4 cup margarine -- melted
Lemon Icing

LEMON ICING
1 cup confectioners' sugar
1 tablespoon lemon juice

In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved yeast and salt. Heat milk, water and margarine until warm (105º to 115ºF). Stir into dry ingredients. Stir in eggs and remaining flour to make stiff batter; grease top. Cover tightly with plastic wrap; refrigerate 2 hours or up to 3 days.

Meanwhile, combine walnuts, brown sugar and lemon peel; reserve.

Punch dough down. On lightly floured surface, divide dough in half. Roll each to 21 × 8-inch rectangle. Brush middle third of one rectangle, covering 8 × 7-inch portion, with 1 tablespoon melted margarine; sprinkle with 1/4 of walnut filling. Fold one of the remaining dough thirds over filling. Brush folded dough with 1 tablespoon margarine. Sprinkle with 1/4 filling. Fold remaining dough third over filling; pinch edges to seal. Cut into 8 (1-inch wide) strips. Twist each strip, in opposite directions, 3 times. Place on greased baking sheet. Repeat with remaining rectangle. 

Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes. Bake at 375ºF for 15 minutes or until done. Cool on wire racks. Drizzle with Lemon Icing.


CURRIED VEGETABLE COUSCOUS

~Submitted by Skirnir, WI
Visit my web site for my recipe collection!

To make this dish a main dish, add some precooked chicken.

Makes 4 servings

2 teaspoons olive oil
1 cup onion, diced
2 carrots, thinly sliced
2 cloves garlic, minced
2 teaspoons curry powder
2 teaspoons cumin
13 1/4 ounces chicken broth
15 ounces chickpeas, drained
1/4 cup raisins or currents
2 tablespoons mango chutney
1 tablespoon white wine vinegar
2 teaspoons ginger
3/4 cup couscous

In a large nonstick skillet, heat the oil until hot, but not smoking, over medium heat. Add the onion and carrots and cook until the onion is softened, about 5 minutes. Stir in the garlic, curry powder and cumin and cook for 1 minute to blend the flavors. Add the broth, chickpeas, rasins/currents, chutney, vinegar and ginger to the skillet and bring to a boil. Remove the skillet from the heat, stir in the couscous, cover and let stand until the couscous is tender, about 5 minutes. Stir in cilantro or parsley, if desired and serve.

Per serving: 652 calories, 10.5 g fat, 1.4 g saturated fat, .9 mg. cholesterol, 750 mg sodium, 112.6 g carbohydrate, 22.6 g fiber, 30.4 g protein and 165.7 mg calcium

Source: Great Taste - Low Fat cookbook


STEAMED FISH WITH BLACK BEAN AND CHILE SAUCE

~Submitted by Robyn, Auckland, New Zealand

Serves 4

500g Chinese broccoli, cut into 8cm lengths
4 x 180g fish fillets
1 tablespoon black bean garlic sauce
1 tablespoon water
5cm piece fresh ginger, sliced thinly
1 tablespoon peanut oil
2 small fresh red chilies, sliced thinly 

Line a bamboo steamer with a plate large enough to just fit the steamer. Place the stems of the Chinese broccoli in a single layer on the plate. Steam, covered tightly, over a wok or a pan of boiling water for about 3 minutes.

Remove the lid from steamer, place the broccoli leaves then fish on top of stems. Spread with combined sauce and water, sprinkle with the ginger; replace the lid; steam for about 5 minutes or until the fish is just cooked through.

Meanwhile, place oil and chile in a small microwave-safe jug; cook on HIGH (100%) for 30 seconds until hot. 

Serve fish on Chinese broccoli; drizzle with the hot oil mixture just before serving with steamed rice or noodles, if desired.


HAM AND ASPARAGUS CASSEROLE

~Submitted by Treva, Eastern TN

Oh my, it's like pot pie! A tender biscuit layer tops a creamy filling of a tasty ham and asparagus duo.

2 cups 1-inch pieces asparagus
1 & 1/2 cups diced fully cooked ham
1/2 cup milk
1 can (10 3/4 ounces) condensed cream of asparagus soup
1 cup shredded Italian-style cheese blend (4 ounces)
1 cup Original Bisquick® mix
3/4 cup milk

1. Heat oven to 400°F. Heat asparagus, ham, milk, soup and 3/4 cup of the cheese to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased 2-quart casserole.

2. Stir Bisquick mix, milk and remaining 1/4 cup cheese in small bowl until blended. Pour evenly over ham mixture.

3. Bake uncovered about 30 minutes or until golden brown and toothpick inserted in biscuit layer comes out clean.

High Altitude (3500-6500 ft)
Bake about 35 minutes.

Substitution:
A 9-ounce package of Green Giant® frozen asparagus cuts, thawed and drained, can be used for the fresh. Also, if you can't find cream of asparagus soup, try cream of chicken or cream of celery.

Source: Betty Crocker


CONFETTI CABBAGE SALAD WITH SPICY PEANUT DRESSING

~Submitted by Beverley, Montreal, Canada

Makes about 5 cups, serving 6 to 8 

1 pound green cabbage (about 1/2 medium head), shredded fine 
1 large carrot , peeled and grated 
1 teaspoon salt 
2 tablespoons smooth peanut butter 
2 tablespoons peanut oil 
2 tablespoons rice vinegar 
1 tablespoon soya sauce 
1 teaspoon honey 
2 medium cloves garlic, chopped coarse 
1 1/2 inch piece ginger , peeled 
1/2 jalapeño chile , halved and seeded 
4 medium radishes , halved lengthwise and sliced thin 
4 medium scallions (spring onions) , sliced thin

1. Toss shredded cabbage, carrot, and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage and carrot under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.) 

2. In bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soya sauce, honey, garlic, ginger, and jalapeño until smooth paste is formed. Toss cabbage and carrot, radishes, scallions, and dressing together in medium bowl. Season to taste with salt; cover and refrigerate until ready to serve

Source: America's Test Kitchens


EGG NOODLE DOUGH

~Submitted by Barbara, Chula Vista, CA

3 cups sifted flour, semolina preferred
4 eggs

Place the flour in a bowl, add the unbeaten eggs and mix with the hands until the dough can be gathered into a rough ball.

Turn out on a smooth surface and knead until all the crumble particles have been incorporated. The dough should be very stiff. If necessary, work a little additional flour into the mixture. It should be stressed that the addition of more flour may be essential.

Divide the dough into thirds and using one portion at a time, roll with a floured rolling pin into a very thin sheet. Let stand, covered with a towel, one half hour or more. Roll the sheet of dough as for jelly roll and cut into strips of desired width. Lay out to dry well, and store until needed.

The noodles may be made in a pasta machine. To do this, divide the dough into thirds and press each into a flat rectangle. Use one piece at a time, keeping the remainder covered to prevent drying. Set the dial on the machine for the widest opening (No. 10) and run the dough through several times, gradually decreasing the size of the opening. As the strip of dough lengthens, fold it in half for each successive rolling. Use the no. 2 setting for the final rolling for cannelloni and ravioli. For noodles, use a No. 3 or 4 setting.

Shape and fill the dough immediately for cannelloni or ravioli. Let it dry briefly before running through the noodle cutter.

FETTUCCINE ALFREDO

6 servings.

1 recipe homemade noodle dough cut into medium or wide noodles
Boiling salted water
1 to 1 1/2 cups soft or melted sweet butter
2 cups grated Parmesan cheese
3/4 cup heavy cream
Freshly ground black pepper

Cook the noodles in a large quantity of boiling salted water until tender. Allow about 4 minutes for thin noodles, longer for thick ones. Drain well.

Place noodles in hot casserole over low heat. Add butter, cheese and cream, a little at a time tossing gently after each addition. Season with freshly ground black pepper to taste.

ROMAN NOODLES

4 servings.

1 small clove garlic
2 tablespoons olive oil
3/4 pound of mushrooms, sliced
1 or 2 anchovy fillets, minced
2 tablespoons softened butter
Salt and freshly ground black pepper
8 ounces freshly cooked noodles, drained
1/4 cup grated Parmesan cheese

Brown the garlic lightly in the oil. Remove the garlic and saute the mushrooms in the oil about five minutes.

Cream the anchovies with the butter, add to the mushrooms and season to taste with salt and pepper. Reheat.

Mix the mushrooms with hot noodles and serve with Parmesan cheese.

DUTCH NOODLES

3 or 4 servings

1/2 cup blanched almonds
3 tablespoons butter
3 tablespoons poppy seeds
1 tablespoon lemon juice
8 ounces cooked noodles, drained
Salt and cayenne pepper to taste

Sliver the almonds and saute until browned; or brown in a moderate oven. 350 F.

Melt the butter, add the almonds, poppy seeds and lemon juice and pour over the noodles. Add salt and cayenne and toss together.

GERMAN NOODLES

4 servings

1 pound mushrooms, sliced
2 tablespoons butter
Salt and freshly ground black pepper to taste
Parsley
8 ounces cooked noodles, drained
2 tablespoons buttered fine bread crumbs

Preheat oven to moderate (375 F.)

Saute the mushrooms in the butter over high heat five minutes. Season to taste with salt, pepper and chopped parsley.

arrange the noodles and mushrooms in layers in a greased six cup casserole. Top with buttered bread crumbs and brown in the oven about ten minutes.

Source: The New York Times Cookbook, Pub. 1960


PEANUT - OATMEAL COOKIES

~Submitted by Bill Anatooskin, Burnaby, BC, Canada
Author of  "From Uncle Bill's Kitchen"

Yields 24 cookies

1 cup roasted, salted peanuts, divided
1 cup light brown sugar
3/4 cup butter
2 large eggs
1 Tbsp. molasses
1/2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 cup ground yellow cornmeal
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup rolled oats

Preheat oven to 350 F.

Line a large baking sheet with parchment paper.

Chop the nuts coarsely in a food processor. 

Remove 1/2 cup of chopped peanuts and reserve.

Add sugar and butter to a food processor and process until just mixed.

Add the eggs, molasses and vanilla extract and process until smooth.

Add the flour, cornmeal, baking powder, baking soda, ground cinnamon and salt. Mix until just smooth.

Place dough in a medium bowl and fold in the rolled oats and the reserved peanuts.

Scoop 1 1/2 tablespoons using an ice cream scoop of dough and place on the prepared cookie sheet, spacing them 1" apart.

Press the tops gently with a fork.

Bake in preheated 350 F oven for 12 to 15 minutes or until golden brown. Let cool for a few minutes on the baking sheet.

Remove and let cool completely on a wire rack.


BAKED HADDOCK IN CUCUMBER SAUCE

~Submitted by Treva, Eastern TN

2 pounds frozen haddock fillets, thawed
2 tablespoons Butter, melted
1/4 teaspoon salt
1/8 teaspoon each, pepper, paprika
1/4 cup sliced green onions
1/4 cup (½ stick) Butter
1/4 cup flour
1 teaspoon salt 
1 container (8 ounces) Plain Lowfat Yogurt
1 cup chopped, pared cucumber, drained

Pat fillets dry with paper toweling; arrange in shallow baking dish. Brush with melted butter; sprinkle with 1/4 teaspoon salt, pepper and paprika. Cook onions in 1/4 cup butter for 2 to 3 minutes. Remove from heat. Add flour and salt; mix well. Stir in yogurt. Cook, stirring constantly, until mixture begins to boil. Stir in cucumber. Spoon sauce over fillets. Bake at 350 degrees for 30 minutes, or until hot and bubbly.

6 to 8 servings.


CHI CHI'S PORK TENDERLOIN WITH BOURBON SAUCE

~Submitted by Jean, Syracuse, NY

10 Ounce Can Chi Chi's diced tomatoes and green chilies, drained
1/3 cup Bourbon
1/3 cup Soy sauce
1/3 cup Worcestershire sauce
1/2 cup Chopped onion
2 Tblsp Honey
2 Tblsp Dijon mustard
1/4 Teaspoon Pepper

2 Pound Pork tenderloin

Combine all marinade ingredients in recloseable plastic food bag. Mix well.

Add the pork tenderloin. Seal bag and turn several times to coat the meat.

Place in refrigerator for 8 hours or overnight, turning occasionally.

Preheat broiler. Remove meat from marinade; reserve marinade.

Place meat on broiler pan, broil 7 to 8 inches from heat source for approximately 7 to 9 minutes on each side. In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with the meat.

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ALMOND CHICKEN SALAD

~Submitted by Jean, Syracuse, NY

INGREDIENTS

4 cups cubed cooked chicken
1 cup chopped celery
1 cup green grapes, halved
1/2 cup fat-free mayonnaise
1/2 cup fat-free plain yogurt
1/4 teaspoon pepper
1/4 cup chopped almonds, toasted

DIRECTIONS

In a large bowl, combine chicken, celery, grapes, mayonnaise, yogurt and pepper; mix well. Cover and refrigerate for several hours. Stir in almonds just before serving. 

Yield: 8 servings.


GRILLED CHICKEN WITH MAPLE-PECAN GLAZE

~Submitted by Treva, Eastern TN

For the maple glaze: 
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/4 cup maple syrup
2 tablespoons chopped pecans, toasted
salt to taste
white pepper to taste

For the grilled chicken:
4 skinless, boneless chicken breasts, 3 to 4 oz. each
1 tablespoon olive oil
salt and pepper

For the maple glaze: 

1. In a small saucepan, heat the cider vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the maple syrup and bring it to a boil. Lower the heat and simmer for 1 to 2 minutes to thicken. Remove from heat and stir in the toasted pecans. 

2. Season with salt and pepper to taste. 

For the grilled chicken:

1. Preheat the grill to medium-high. 

2. Sprinkle the chicken breasts with salt and pepper and drizzle with olive oil. 

3. Place the chicken on the grill and cook for about 5 to 6 minutes per side, until the juices run clear. 

4. Place the chicken on a serving platter and brush it with the maple-pecan glaze. 

Serving size: 1 chicken breast - This recipe serves: 4 

Nutrition Facts: Calories 287; Total Fat 8 g; Saturated Fat 1 g; Protein 33 g; Total Carbohydrate 20 g; Dietary Fiber 0 g; Sodium 389 mg Percent Calories from Fat 24% Percent Calories from Protein 47% Percent Calories from Carbohydrate 29% 


CABBAGE ROLLS

~Submitted by Larry Holmes, Ontario, Canada

Ingredients:
1 large head green cabbage (9 – 10 inches in diameter)
1 teaspoon olive oil
2 cups finely chopped sweet onion
4 cloves garlic, bashed and chopped
6 ounces ground white meat turkey
6-ounces leanest ground beef
1/4 cup raw long grain white rice
2 tablespoons tomato puree
1/4 cup beef broth
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped parsley

Sauce:
1 1/2 cups tomato puree
1 1/2 cups beef broth
1/4 cups packed brown sugar
1/2 cup cider vinegar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon died dill weed
1/4 teaspoon caraway seed
3 bay leaves
2 teaspoons arrowroot mixed with 2 tablespoons water (sherry)

Preheat oven to 350 degrees F. Spray a 9” x 13” baking pan. Fill a large pan with water, cover and bring to a boil. Carve the core out of the cabbage and place in the boiling water to cook covered, for 10 minutes. Take out of boiling water and plunge into a bowl of cold water to cool.

Heat the oil in a chef’s pan on medium heat. Drop the onion into the hot pan and cook 3 minutes or until they begin to turn translucent. Add the garlic and cook 1 more minute. Place half the onion garlic mixture in a large bowl. Leave the rest in the pan to make the sauce. Combine ground beef and turkey, rice, tomato puree, broth, dill weed, salt, pepper and parsley with the onion mixture in the bowl. 

Pour the tomato puree, broth, brown sugar, vinegar, pepper, dill weed, caraway, and bay leaves into the pan with the reserved onion and garlic and simmer while you make the rolls, about 15 minutes.

Drain the cabbage and separate 12 of the largest cabbage leaves without tearing. Cut out the center heavy rib from each leaf, leaving a shallow “V” shape. Spread out on the kitchen bench. Divide the filling among the leaves (a heaping tablespoon is about right). Overlap the sides where you removed the stems, fold over the sides first and then roll to completely enclose the filling.

Ser them side by side in the prepared pan and pour the sauce over all, lay a piece of foil on top. Bake in preheated oven, covered, for 1 hour. Remove the foil and bake 1/2 hour longer.

Divide the cabbage rolls among 6 warm plates. Pour the sauce into a saucepan and thicken with arrowroot slurry. Spoon over the waiting rolls.

Serves 6.

“Classically - a broad butter noodle would be served, but I prefer a mashed potato spiked with horseradish and a broiled beef-steak tomato half”. (Graham Kerr)

Per serving: Calories: 240; Fat 7 g; (Sat. fat 2 g); Carbohydrates 32; Fiber: 6 g; Sodium 291.

Source: Graham Kerr’s The Gathering Place

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BLUEBERRY RICOTTA ICE CREAM

~Submitted by Joan, Savona, B.C., Canada

8 oz part-skim ricotta cheese
8 oz low fat cottage cheese
1/3 cup honey
1 Tbsp vanilla extract
2 cups fresh blueberries

In a food processor fitted with steel blade: combine ricotta, cottage cheese, honey, and vanilla and process until blended. Add the blueberries and process again until the blueberries are pureed. Chill the mixture and freeze in an electric or hand-cranked ice-cream maker, following the manufacturer's instructions.

Source: Cdkitchen.com


20-MINUTE CHICKEN CASSEROLE

~Submitted by Treva, Eastern TN

This quick Southern dish contains no added fat and very little added salt in its spicy tomato sauce. 

as needed nonstick cooking spray 
4 medium chicken breast halves, skinned, boned, and cut into 1-inch strips*
1 (14-oz) can tomatoes, cut up**
1 cup low-sodium chili sauce
1 & 1/2 cup green peppers, chopped (1 large)
1/2 cup celery, chopped 
1/4 cup onion, chopped
2 cloves minced garlic
1 tbsp fresh basil or 1 tsp dried 1 tbsp fresh parsley or 1 tsp dried
1/4 tsp crushed red pepper
1/4 tsp salt 

Spray a deep skillet with nonstick spray coating. Preheat pan over high heat. Cook chicken in hot skillet, stirring, for 3-5 minutes, or until no longer pink. Reduce heat. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. 

Serve over hot cooked rice or whole wheat pasta. 

* You can substitute 1 lb boneless, skinless, chicken breast, cut into 1-inch strips. 

** To cut back on sodium, try low sodium canned tomatoes. 

Yield: 4 servings--Serving Size: 1-1/2 cup

Each serving provides: Calories: 255; Total fat: 3 g; Saturated fat: less than 1 g; Cholesterol: 100 mg; Sodium: 465 mg


SPECIAL CHOCOLATE ICE CREAM

~Submitted by Jean, Syracuse, NY

1 package (1.5 ounces) sugar-free instant chocolate pudding mix 
6 packets artificial sweetener (equivalent to 1/4 cup sugar) 
2 Tablespoons baking cocoa 
1 teaspoon vanilla extract 
4 cups evaporated milk 
4 ounces light frozen whipped topping, thawed 

In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. Fold in the whipped topping until smooth. Pour into a shallow 2-quart freezer container. Cover and freeze for 30 minutes. Stir with a wire whisk; return to freezer until ready to serve. 

Makes 12 servings. 
Serving size: 1/2 cup 
Exchanges: 1 nonfat milk, 1/2 starch, 1/2 fat 
Nutrition: 140 Calories, 10g Protein, 20g Carbohydrate, 3g Fat

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APPLE, WALNUT, AND CHEDDAR SOUP

~Submitted by Joan, Savona, B.C.

Serves 2

1 tsp sweet margarine
1/2 pound apples, cored, pared, and chopped 
1/2 cup chopped onion 
1/2 ounce shelled walnuts 
1 cup canned ready-to-serve low sodium chicken broth
3/4 ounce reduced-fat Cheddar cheese, shredded 

In 1 1/2 quart nonstick saucepan melt margarine; add apples, onion, and walnuts. Cover and cook over medium heat, stirring until apples are soft, about 10 minutes. Let cool slightly.

Transfer mixture to blender, add broth and process until smooth. Return to saucepan; stir in cheese and cook over low heat, stirring until cheese melts, about 2 minutes.

Nutrient Analysis per serving
Calories 181 kcal
Protein 6 g
Fat 9 g
Carbohydrate 20 g
Calcium 115 mg
Sodium 103 mg
Cholesterol 8 mg


ZUCCHINI PANCAKES

~Submitted by Luanne, FL

Hi Maggie, this is a good recipe for two. One of my favorite things to do with Zucchini. Very easy and top of the stove. I like them with just butter and some sour cream, but they really don't need a topping. Just fry and enjoy.

1 small zucchini peeled and sliced in rounds
2/3 cup of flour
1/2 cup milk
2 eggs
salt and pepper
1/3 cup parmesan cheese (can use the mix of Parmesan and Romano)

Mix the flour, eggs, milk, salt, pepper and cheese, then add the zucchini.

Drop by heaping TBS in a little oil, turning when brown. 

These are small like a silver dollar pancake.


BEEF STROGANOFF FOR ONE

~Submitted by Jean, Syracuse, NY

1/2 lb beef chuck steak or roast
1 tbsp butter or margarine, divided use
1/2 tbsp salad oil
1/8 lb mushrooms, sliced
2 tbsp finely chopped onion
1/4 cup sour cream
1/4 tsp Worcestershire sauce
1/4 tsp salt
1 dash paprika
1 dash ground black pepper

TO SERVE:
chopped fresh parsley (for garnish)
hot cooked noodles or rice (to serve)

Discard bone and fat from meat and cut into thin, bite-size strips. Set aside.

Heat 1/2 tbsp of the butter with the oil in frying pan over medium-high heat. Add mushrooms and onion and cook, stirring until golden. Lift out and set aside.

Add remaining 1/2 tbsp of butter to pan. Add beef strips and cook over high heat, turning meat and shaking pan, just until browned. 

Remove pan from heat, stir in reserved mushroom-onion mixture, sour cream, Worcestershire, salt, paprika, and pepper. Return pan to low heat and cook, stirring constantly, just until sauce is heated through--do not boil.

TO SERVE:
Sprinkle with parsley. Serve over noodles or rice.

Servings: 1


PARMESAN ORZO

~Submitted by Maggie, TX

2/3 cup uncooked orzo pasta
1/3 cup chopped green onions
2 tablespoons spreadable chive and onion cream cheese
2 tablespoons milk
1 tablespoon grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons diced pimientos

Cook pasta according to package directions, adding onions during the last 2 minutes of cooking time. Meanwhile, in a small mixing bowl, beat the cream cheese, milk, Parmesan cheese, salt and pepper until smooth; stir in pimientos. Drain pasta; add to cream cheese mixture and toss to coat.

Yield: 2 servings.
3/4 cup (prepared with fat-free cream cheese and fat-free milk) equals 284 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 290 mg sodium, 53 g carbohydrate, 2 g fiber, 13 g protein.

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BRUSCHETTA CHICKEN BAKE

This is my adaptation of a recipe found in an AllRecipes cookbook. The original recipe calls for salt (1 teaspoon) but I do not use it, therefore the sodium values are actually much lower. I want to work this out for only two servings because I know my pal Charlie in Mobile, AL would love eating this one (and preparing it for his lovely wife, Mavis). This one will freeze well so, those cooking for few can cook once and dine again (and again?) later.

Prep Time: 20 Minutes
Cook Time: 30 Minutes 
Ready In: 50 Minutes 

INGREDIENTS:
1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 Tbsp. balsamic vinegar
generous shakes of black pepper and garlic powder

1 (15 ounce) can Italian diced tomatoes (with juice)
2 Tbsp of balsamic vinegar
dash of red pepper flakes
1/2 cup water 
1 tablespoon minced garlic
1 (6 ounce) box chicken-flavored dry bread stuffing mix

2 cups shredded mozzarella cheese (a mixture of mozzarella, Swiss and parmesan is better!)
1 tablespoon Italian seasoning 

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. 

Toss the cubed chicken with 1 Tbsp. balsamic vinegar, black pepper, and garlic powder in a large bowl. 

Place the chicken in a layer into the bottom of the baking dish. 

Stir together Italian tomatoes, 2 Tbsp of balsamic vinegar, red pepper flakes, water, garlic, and stuffing mix in a large bowl; set aside to soften. 

Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning. Spread the softened stuffing mixture on top. 

Bake uncovered until the chicken cubes have turned white and are no longer pink in the center, about 30 minutes. 

Yields: 6 servings
Amount Per Serving
Calories: 349
Total Fat: 8.5g
Cholesterol: 88mg
*Sodium: 1200mg (I omit the salt from the original recipe; this amount is not valid)
Total Carbs: 25.9g
Dietary Fiber: 1.8g
Protein: 39.2g


SQUASH-RICE CASSEROLE

8 cups sliced zucchini (about 2-1/2 lb)
1 cup chopped onion
1/2 cup fat-free, less-sodium chicken broth
2 cups cooked rice
1 cup fat-free sour cream
1 cup shredded reduced-fat sharp cheddar cheese
1/4 cup grated fresh Parmesan cheese, divided
1/4 cup Italian-seasoned breadcrumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, lightly beaten 
Cooking spray

Preheat oven to 350 deg F. 

Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain; partially mash with a potato masher. Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently. Spoon zucchini mixture into a 13 x 9-inch baking dish coated with cooking spray; sprinkle with 2 tablespoons Parmesan cheese. Bake for 30 minutes or until bubbly. 

Preheat broiler. Broil 1 minute or until lightly browned.

Serves 8 (1 cup)


HONEY-NUT COFFEE BREAD

1 lb. frozen bread dough, thawed
1/3 c. brown sugar, packed
1/3 c. honey (only OhioHoney.com for me, please!)
1/3 c. walnuts, chopped
1/2 tbsp. cinnamon
1 tbsp. reduced fat margarine, melted

Prepare a 9" round cake pan with cooking spray; set aside.

On a lightly floured surface, roll dough out to a 12 x 16" rectangle. Sprinkle brown sugar over top. 

Starting at narrow end, roll up jelly-roll fashion. 

Spread honey in bottom of prepared pan. 

Sprinkle walnuts and cinnamon over honey in pan. 

Cut rolled dough into sixteen pieces. Place pieces, cut side down, in pan. Brush rolls with margarine. 

Let rise until tripled in size. 

Bake in a 375 degree oven for 30 minutes, or until golden brown. Turn out of pan immediately onto serving platter.

Makes 16 servings.


CANAL STREET OVEN-ROASTED CHICKEN

1/3 cup Light soy sauce
1/4 cup Peanut oil
1 tablespoon Oriental sesame oil
1 tablespoon Dry sherry
1 clove Garlic -- crushed
1/2 teaspoon Salt
1/2 teaspoon Finely grated fresh ginger
2 teaspoons Five-spice powder
1 Chicken (2 1/2 - 3 lbs) -- well-rinsed & patted

In a shallow dish, large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and the sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Cover and marinate in the refrigerator for, at least, 2 and up to 12 hours. Baste frequently with the marinade. Preheat the oven to 400. Transfer the chicken to a roasting pan.

Strain the marinade through a sieve, discard the solids and spoon the liquid over the chicken. Roast the chicken, basting frequently, until the juices run clear when the thigh is pricked, 45 - 50 minutes.

Allow the chicken to rest for 10 minutes before carving. 

NOTE: The Asian seasonings give a subtle addictive perfume to this simple roast chicken.
Canal St. is the northern border of New York's Chinatown. 

Source: Molly O'Neill's New York Cookbook, one of my favorite cookbooks!

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