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~Shared by Treva, NC

Children learn more from what you are than what you teach.
- W.E.B. Dubois

Most People Don't

~Shared by Barb, Chula Vista, CA

Those three words ping-ping in my mind over and over like pebbles against a glass window.

I pause, "It's true.  Most people don't spend so much time sitting in front of a laptop and writing."

And then it comes, "What's the matter with you? Why can't you relax and be more like most people?"

You've had these words thrown like stones at you too, haven't you?

Most people don't...wear themselves out in the kitchen because they believe a meal feeds hearts and fills bellies.

Most people don't...throw off their entire schedule because they take time to listen to the stranger in the grocery store having a hard day.

Most people don't...pore over spreadsheets until their eyes are red because they see numbers as a sort of art and a way of bringing order to a chaotic world.

Most people don't do what you do, love what you love, feel the kind of passion you feel about that thing.

I started thinking about this recently and I realized we're in good company.

Most people don't...build an ark.

Most people don't...lead people through the desert to the Promised Land.

Most people don't...die on a cross to save the world.

But aren't we glad one person did?

If most people don't do it, then it's probably not the plan of man. There's probably the heartbeat of God somewhere within it.

We need you, just you, to fulfill that purpose, complete that project, bring that gift to the world in a way no one else can.

Most people don't...but you do.

And that's amazing.

Interesting Statistics

~Shared by Nancy C., Niceville, FL

It takes your food seven seconds to get from your mouth to your stomach.

One human hair can support 3kg (6.6 lb).

The average man's manliness is two times the length of his thumb.

Human thighbones are stronger than concrete.

A woman's heart beats faster than a man's.

There are about one trillion bacteria on each of your feet.

Women blink twice as often as men.

The average person's skin weighs twice as much as the brain.

Your body uses 300 muscles to balance itself when you are standing still.

If saliva cannot dissolve something, you cannot taste it.

Women reading this will be finished now.

Men are still busy checking their thumbs.

Famous Last Words

"Are you sure the power is off?"

"Don't be so superstitious."

"He's probably just hibernating."

"I can do that with my eyes closed."

"I wonder where the mother bear is?"

"I'll get a world record for this."

"I'll hold it and you light the fuse."

"I'm making a citizen's arrest."

"It's fireproof."

"It's strong enough for both of us."

"I've done this before."

"I've seen this done on TV."

"Let it down slowly."

"Nice doggie."

"Now watch this..."

"Pull the pin and count to what?"

"Rat poison only kills rats."

"So, you're a cannibal..."

"That's odd."

"These are the good kind of mushrooms."

"This doesn't taste right."

"What does this button do?"

"Which wire was I supposed to cut?"



JUST A TAP ON THE SHOULDER

~Shared by Barb, Chula Vista, CA

 A passenger in a taxi leaned over to ask the driver a question and gently tapped him on the shoulder to get his attention.
 
The driver screamed, lost control of the cab, nearly hit a bus, drove up over the curb and stopped just inches from a large plate glass window.
 
For a few moments everything was silent in the cab. Then, the still shaking  driver said,  'Are you OK?  I'm so sorry, but you scared the daylights out of me.'
 
The badly shaken passenger apologized to the driver and said he didn't realize that a mere tap on the shoulder would startle the driver so badly.
 
The driver replied, 'No, no, I'm the one who is sorry, it's entirely my fault. Today is my very first day driving a cab ...

I've been driving a hearse for the past 25 years.



A Successful Business Man...

~Shared by Brenda, AL

A successful business man goes into the doctor to ask about some abnormal symptoms. The doctor asks him, "What problems are you experiencing?"
 
The business man tells the doctor, "I'm terrified of driving in dark places or with other people in the car."
 
The doctor thinks for a minute then states, "That's easy to solve. You have car-pool-tunnel syndrome."

BARBECUE-STUFFED POTATOES

~Shared by Treva, NC

The home-style flavors of baked potatoes topped with tender barbecue chicken and all the fixin's go perfectly with old-fashioned banana pudding. Top the pudding with some beautiful strawberries, and you've got a fresh new angle on a classic dessert.

Prep: 5 minutes; Cook: 12 minutes
 
4 (6-ounce) baking potatoes
1/2 cup reduced-fat sour cream
2 green onions, finely chopped and divided
1 & 1/3 cups shredded barbecue chicken (such as Lloyd's)
1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese
 
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.
 
2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.
 
3. Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.
 
4. Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.
 
Yield:  4 servings (serving size: 1 potato, about 1/3 cup chicken, about 2 tablespoons sour cream topping, and 2 tablespoons cheese)
 
CALORIES 367 (22% from fat); FAT 9 g (sat 5.3 g,mono 2.4 g,poly 1.2 g); IRON 3.2 mg; CHOLESTEROL 43 mg; CALCIUM 117 mg; CARBOHYDRATE 57.6 g; SODIUM 619 mg; PROTEIN 16.5 g; FIBER 4.2 g
 
Source: Oxmoor House, APRIL 2009


"WHEEL" OF PORK WITH POTATOES
(Rouelle de Porc au Pommes de Terre)

~Shared by Johnny, LA

1 center cut piece of fresh ham (pork leg) about 1 1/2 inches (4 cm) thick, or about 3 1/2 lbs (1.5 Kg)
Salt and freshly ground pepper to taste
1 tsp (5 ml) dried thyme
3 Tbs (45 ml) vegetable oil
About 12 unpeeled cloves of garlic
1/2 cup (125 ml) water
4-6 large baking potatoes, cut lengthwise into thick wedges
Chopped parsley for garnish
 
Season the pork generously with salt and pepper and sprinkle with the thyme. Heat the oil in a large baking dish over moderate heat and saute the pork until lightly browned on both sides. Arrange the garlic cloves around the pork, add the water, and cook in a preheated 350F (180C) oven for 45 minutes, basting occasionally. Turn the pork over and add more water if necessary. Arrange the potato wedges around the meat and cook an additional 45 minutes. Transfer the pork to a serving platter and arrange the potatoes and garlic around it. Add a little water to the roasting pan and deglaze the over moderate heat. Spoon the pan gravy over the meat and garnish with chopped parsley.

Serves 4 to 6.


WHITE NUT BREAD
(with fruit variations)

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

"Makes moist, tasty sandwiches for luncheon and lunch boxes."
 
3/4 cup sugar
2 Tablespoons soft shortening
1 egg
1 1/2 cups milk
3 cups GOLD MEDAL Flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup chopped nuts
 
Heat oven to 350*F.  Grease a loaf pan, 9 x 5 x 3-inches or three 20 ounce cans.  Mix sugar, shortening and egg thoroughly.  Stir in milk.  Measure flour by dip-level-pour method or by sifting.  Blend dry ingredients; stir in.  Blend in nuts.  Pour into pan or cans.  Bake 60 to 70 minutes, or until toothpick stuck into center comes out clean.  (Crack in top of loaf is characteristic.)  Cool thoroughly before slicing with a thin, sharp knife.

Banana Nut Bread
Make White Nut Bread (above)--except increase sugar to 1 cup.  Use only 3/4 cup milk and add 1 cup mashed bananas.

Prune Nut Bread
Make White Nut Bread (above)--except use only 1/4 cup milk.  Add 3/4 cup prune juice and 1 cup well-drained, chopped, pitted, cooked prunes.

Orange Nut Bread
Make White Nut Bread (above)--except use only 3/4 cup milk.  Add 4 teaspoons grated orange rind and 3/4 cup orange juice.

Apricot Nut Bread
Make Orange Nut Bread (above)--except increase sugar to 1 cup and add 1 cup finely chopped dried apricots with the nuts.


MARK BITTMAN'S FASTEST PASTA WITH SPINACH SAUCE

~Shared by Linda H., Rosharon, TX

1 clove garlic
1/2 tsp. crushed red pepper flakes (or to taste)
About 15 Kalamata or other olives, pitted & chopped
1/4 cup plus 1 T extra virgin olive oil
1 pound long pasta, like linguine
1 pound spinach, washed, tough stems removed, chopped
Salt & freshly ground black pepper

Bring a large pot of water to a boil and salt it. Mince the garlic as finely as possible and combine it, in the bottom of a large bowl, with the red pepper, olives and olive oil.

Place the pasta in the pot, and cook until it is nearly done. Plunge the spinach into the water and cook until it wilts (less than one minute).

Drain the pasta and spinach quickly, allowing some water to cling, and toss the hot pasta and spinach in the bowl with the garlic and olive mixture. Season with salt and pepper and serve.

A quick meal, serves 3 or 4. Add freshly grated cheese to taste.  Try adding 1/4 cup sun-dried tomatoes or 2 T drained capers.

Source: Momsmenu.com


SPICY DIP

~Shared by Jim D., WA

1 cup sour cream
1 plum tomato, diced
2 fresh Serrano chilies, diced
One quarter cup scallions, chopped
One half cup feta cheese, crumbled
1 tsp. cumin seeds, toasted and crushed with mortar and pestle
Pinch of salt
Tortilla chips

Combine all ingredients except tortilla chips and mix well. Chill until ready to serve.

The Skinny: Use light sour cream.


CHINESE BROWN SAUCE
How to Make Brown Sauce With Bouillion Cubes

~Shared by Ann S., Mims, FL

In response to reader requests, here is a basic recipe for brown sauce that uses beef bouillion cubes. Note: The exact strength and flavor of the broth will vary depending on the brand of bouillion cube you are using. You may want to adjust the seasonings if you are using a brand other than McCormick.
 
Prep Time: 5 minutes

Ingredients:
1/4 plus 1 1/2 cups water
1 McCormick beef bouillion cube
3 TB oyster sauce
2 1/2 tsp dark soy sauce
1 1/4 tsp sugar
2 tablespoons cornstarch

Preparation:
1.Dissolve the cornstarch in 1/4 cup water. Set aside.

2.Have the oyster sauce, dark soy sauce and sugar measured out and ready to add.

3.In a medium saucepan, bring the 1 1/2 cups water to a boil over medium heat. Crumble the beef cube in the boiling water and stir to dissolve. (Note: If you haven’t measured out the remaining ingredients, remove the pot from the stove element while measuring and adding them in).

4.Stir in the oyster sauce, dark soy sauce, and sugar. Re-stir the cornstarch/water mixture and add it in, stirring constantly until the sauce thickens. Yields about 1 3/4 cup.

Source: Rhonda Parkinson, About.com


DEEP-DISH CHEESECAKE COFFEE CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 cups buttermilk baking mix
1/4 cup white sugar
1/4 cup butter, melted
1/2 cup milk
 
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (8 ounce) package cream cheese, softened
1/4 cup strawberry, apricot or raspberry preserves
 
Preheat oven to 375 degrees F (190 degrees C).

To make the crust, in a medium bowl, combine the baking mix, 1/4 cup sugar, melted butter and milk. Stir until a dough forms, then turn the dough out onto a clean surface that has been dusted with some baking mix. Knead for 30 turns. Pat the dough into the bottom and up the sides of an ungreased 9 inch round cake pan. In the same bowl, beat together the remaining 1/2 cup sugar, vanilla, eggs and cream cheese. Pour over the dough in the pan.

Bake for 30 minutes in the preheated oven, until the edges are golden and the filling is set. Allow the coffee cake to cool for 10 minutes, then spread the fruit preserves over the top.


MUSHROOM CHICKEN IN WINE SAUCE

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

45 min
20 min prep

SERVES 4

1 broiler-fryer chicken, cut up (2 1/2 to 3 lb.)
1/3 cup flour
2 tablespoons vegetable oil
4 cups sliced fresh mushrooms
1/2 cup Grey Poupon Dijon Mustard
1/2 cup dry white wine
2 tablespoons chopped fresh parsley

REMOVE skin from chicken, if desired. Rinse chicken; pat dry. Coat chicken with flour, shaking off excess. Brown chicken in oil in large skillet over medium-high heat. Remove chicken from skillet. COOK and stir mushrooms in same skillet for 2 to 3 minutes or until tender. Stir in mustard and wine; return chicken to skillet. BRING to boil. Reduce heat to medium-low; cover. Simmer for 20 to 25 minutes or until chicken is cooked through.

Source: Recipezaar


SUMMER VEGETABLE BAKE

~Shared by Larry J., Spring Hill, TN

Get a taste of summer in winter.

INGREDIENTS:

3 cups herb-seasoned stuffing mix
1/4 cup (1/2 stick) butter, melted
1 (10 ounce) can cream of mushroom soup or cream of chicken soup
1/2 cup sour cream
1/2 cup shredded sharp Cheddar cheese
2 cups each shredded yellow squash and shredded zucchini
1/4 cup shredded carrot
1/4 cup finely chopped onion

TO PREPARE:

Mix the stuffing mix and butter in a bowl.  Reserve 1/2 cup of the stuffing mixture.  Place the remaining stuffing mixture in a 2-quart baking dish,  Combine the soup, sour cream and Cheddar cheese in a large bowl and mix well.  Stir in the squash, zucchini, carrot and onion.  Spread over the stuffing mixture.  Sprinkle with the reserved stuffing mixture.  Bake at 350 degrees for 40 minutes.

SERVES:  6 - 8

Source: At Your Service: Southern Recipes, Places and Traditions by Patton Howell and Junior League of Gwinnett North Fulton



VERMICELLI WITH FRESH HERB-TOMATO SAUCE

~Shared by Treva, NC

A fresh tomato sauce is the perfect topping for pasta. This version gets zesty flavor from lemon peel, along with traditional fresh basil and other herbs and seasonings.

Prep Time: 20 Min
Total Time: 20 Min
Makes: 5 servings (1 1/4 cups each)
 
7 oz uncooked vermicelli
3 medium tomatoes, seeded, chopped (about 2 cups)
1/2 cup shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon finely grated lemon peel
1/8 teaspoon coarse ground black pepper
1 clove garlic, minced
 
1. Cook and drain vermicelli as directed on package.

2. Meanwhile, in large bowl, mix remaining ingredients.

3. Gently stir cooked vermicelli into tomato mixture to coat.



ROAST BEEF PO' BOY WITH DEBRIS GRAVY

~Shared by Johnny, LA

For the Roast:
1 Beef Chuck Roast (this one was 2 ½ pounds)
2 Garlic Cloves thinly sliced
Kosher Salt & Black Pepper
Cayenne
3 Tbsp Lard or Vegetable Oil
1 Small Onion, Diced
1 Small Carrot, Diced
1 Cup Beef Stock
1 Cup Chicken Stock
Water if necessary
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
2 Sprigs Fresh Thyme
1 Fresh Bay Leaf
Kosher Salt and Black Pepper to taste

Cut small slits into the roast, about every 3 inches, try not to pierce all the way to the bottom. Stuff the sliced garlic into the slits.

Season the Roast very liberally on all sides with the Salt & Black Pepper, season with Cayenne to your taste, I don’t use much.

Heat the fat in a heavy bottomed Dutch Oven over high heat, when the oil starts to smoke, wait a few more seconds, then carefully add the Roast cut side down. Brown very well on all sides, without burning it. Remove to a plate.

Drain off all but 1 Tbsp of the fat in the pan, add the onions and carrots, cook until the onions just start to brown, place the roast back in the pan, then add the stocks. Finish, if necessary, with enough water to bring the cooking liquid 3/4 of the way up the roast. Add the remaining ingredients. Bring to a boil, then back down to a simmer. Simmer covered for 3-4 hours or until the meat falls apart by staring at it.

For the Debris Gravy:
Carve the meat into very thin slices, it will be hard to do and will fall apart, that is good. All of the bits and pieces, that fall off are your Debris (pronounced DAY-bree.) Add all of the bits and chunks to you cooking liquid after skimming off the fat from the surface, keep the carved meat with a little liquid on a warm plate, covered tightly with plastic wrap. Bring the gravy to a full boil and reduce until it coats the back of a spoon. Season to taste with salt and pepper.

For the Po’ Boy:

New Orleans Style French Bread (Po’ Boys are generally about 9-10 inches long per sandwich. As you can see I made mine a bit smaller, shame on me.) Cut the bread 3/4 of the way through leaving a hinge (as seen in the background of the pic.) I find the hinge makes for slightly, easier eating.
Shredded Lettuce (or Cabbage a la Mothers)
Mayonnaise
Roast Beef (see above)
Debris Gravy

Slather the bread with a very generous portion of Mayonnaise on the inside of the upper and lower halves. Place about a cup of Shredded Lettuce on the bottom half. Cover the lettuce with a generous portion of the “sliced” Beef. Drown the beef with Debris Gravy.

Grab a stack of napkins, a cold beer and enjoy!

**Note - To make this a Ferdi Special a la Mother’s, add Good quality sliced ham underneath the Beef!

This Roast will make about 4 very generous Po’ Boys.

Source: NOLACuisine.com


BRANDY BISCOTTI

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

3/4 cup walnuts
8 tablespoons butter, sweet and softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon brandy
2 cups plus 2 tablespoons flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 350-degrees. Toast the walnuts in a baking pan for 5 minutes. Let cool and chop them coarsely. Reduce the oven to 325-degrees. Cream the butter with the sugar in a large bowl. Beat in the eggs and mix well. Add the vanilla and brandy. In another bowl stir together the flour, baking powder and salt. Add to the butter mixture with the chopped nuts. Stir just until combined. On a lightly floured surface, roll the dough into cylinders about 1-1/2-inches wide and 12-inches long. Place on a baking sheet about 2-1/2-inches apart and bake for about 25 minutes, until lightly browned on top. Remove from the oven and let cool for about 5 minutes. Carefully remove the cylinders and place on a cutting board. Slice the cookies about 1/2-inch wide on the diagonal. Return them to the baking sheet with the cut surfaces down. Bake for 5 to 10 minutes, until the tops are lightly browned. Let cool and store in an airtight container.


SPINACH CHEESE PIE

~Shared by Linda H., Rosharon, TX

Here's what's for dinner tonight!

Servings: 6

2 (9 inch) pie crusts
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
15 ounces ricotta cheese
8 ounces mozzarella cheese
1 cup grated Parmesan cheese
2 cups diced Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Press bottom pie crust into glass pie dish.

In a large bowl, combine the spinach, salt, pepper, nutmeg, ricotta, mozzarella, Parmesan, and Cheddar cheeses. Mix together well and pour into bottom pie crust. Place second pie crust on top of filling and trim edges.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 10 minutes and cut into wedges.   

Source: Allrecipes.com


CHARCOAL-GRILLED SAUSAGES AND ONIONS

~Shared by Jim D., WA

Serves 4.

This recipe will work with any raw, uncooked sausage. Serve sausages as is or in toasted buns.

Ingredients
2 large onions , halved and cut pole to pole into 1/4-inch-thick slices
1 teaspoon fresh thyme leaves
1/2 teaspoon table salt 
1/4 teaspoon ground black pepper 
 13- by 9-inch disposable aluminum roasting pan 
2 pounds hot or sweet Italian sausages (8 to 12 links) (see note)

Instructions
1. Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build single-level fire by arranging coals evenly across bottom of grill. Position cooking grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grate clean with grill brush.

2. Meanwhile, combine onions, thyme, salt, and pepper in medium microwave-safe bowl. Cover with plastic wrap and microwave on high power until onions begin to soften and tips turn slightly translucent, 4 to 6 minutes, stirring once halfway through cooking (be careful of steam). Transfer onions to disposable roasting pan. Place sausages in single layer over onions and wrap roasting pan tightly with foil.

3. Place roasting pan in center of grill, cover grill, and cook 15 minutes. Move pan to one side of grill and carefully remove foil cover. Using tongs, place sausages on grate directly over coals. Grill sausages, uncovered, turning every 1 to 2 minutes, until golden brown on all sides, 5 to 7 minutes. Transfer sausages to platter and loosely tent with foil. Cover grill and continue cooking onions, stirring occasionally, until liquid evaporates and onions begin to brown, 5 to 10 minutes longer. Serve sausages, passing onions separately.

Source: Cook's Illustrated.


NO-BAKE PEACH CRISP

~Shared by Ann S., Mims, FL

This simple recipe doesn't need any baking, but you do need to cook a bit over the stovetop.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:
1/2 cup wheat and barley cereal (Grape-Nuts)
2 Tbsp. sugar
2 Tbsp. butter, melted
1/3 cup sliced almonds
1/4 cup brown sugar
1 Tbsp. cornstarch
1/4 tsp. cinnamon
1/4 cup water
2 tsp. lemon juice
4 medium peeled, sliced peaches

Preparation:
For topping, in medium bowl combine cereal, 1 Tbsp. sugar, melted butter and almonds and toss to coat. Set aside.

In a large saucepan, combine brown sugar, cornstarch and cinnamon and blend well. Add water and lemon juice and mix until smooth with wire whisk. Add peaches and cook over medium heat for 5-10 minutes or until mixture boils and thickens. Boil 1 minute, stirring constantly and remove from heat.

To serve, spoon hot filling into 8 serving dishes and sprinkle reserved topping over filling. Serve warm.

8 servings

Source:  Linda Larsen, About.com Guide


OLIVE ONION CHEESE BREAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 C. shredded Mozzarella cheese
1 C. butter softened
1 C. mayonnaise
8 green onions thinly sliced
1 (8 oz) can mushrooms stems and pieces drained and chopped
1 (4 oz) can chopped ripe olives
1 loaf unsliced French bread
 
In a large bowl, combine the first 6 ingredients.  Cut bread in half lengthwise, place on a ungreased baking sheet.  Spread with cheese mixture. 

Bake at 350 for 15-20 minutes or until cheese is melted.  Cut each half into 8 slices. 


PORK MEATBALLS

~Shared by Leasa, IA
 
2 lbs ground pork
2 eggs
1/2 C milk
3 slices bread
2 t salt
1 large onion, chpd
1/2 t chili powder
1/2 t oregano
1/2 t pepper
1/2 t garlic powder
1 t Worcestershire sauce
1 can cream of onion soup.
 
Beat eggs, mix with milk.  Soak torn bread in egg mixture for a few minutes.  Mix all ingredients except soup together.  Shape into balls.  Brown in 400° oven about 30 minutes.  Drain fat.  Pour onion soup over meatballs.  Bake 30 minutes at 350°

Source: Audrey Dittmer, The St. Paul Lutheran Church cookbook, 1981


CRAB AND MACARONI CASSEROLE

~Shared by Barb C., Chula Vista, CA

2 C. Shell or elbow macaroni
1-1/4 C. Milk
1 can cream of celery soup
1 C. Cooked peas or carrots
1 t. Salt
1/2 t. Onion salt
Dash of black pepper
1 lb. Crab meat, picked over or 2 small cans, drained or can use imitation crab meat pieces
1 roll Ritz type crackers, crushed
1/4 lb. Butter or margarine

Preheat oven to 350° F.

Butter a 1 1/2 quart casserole dish. Melt butter and mix with crackers; set aside. Cook macaroni al dente to package directions. Drain and rinse with cool water and drain again.

Add milk to soup and heat until hot. Add peas, salt, onion salt and pepper; then add the crab meat, mixing lightly. Pour into casserole dish.

Sprinkle with buttered cracker crumbs and bake for about 20 to 25 minutes.

Makes 4 to 6 servings

Source: LilBitsofThisnThat-PSP@Yahoogroups.com



CRUMB-TOPPED ASPARAGUS CASSEROLE

~Shared by Treva, NC

This family favorite can be made with broccoli or green beans instead of asparagus.

8 Servings
Prep: 20 min.
Bake: 20 min.

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1/2 cup heavy whipping cream
1/2 cup mayonnaise
1 tablespoon Heinz 57 steak sauce
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup (4 ounces) shredded cheddar cheese
2 & 1/2 cups crushed seasoned stuffing
5 tablespoons butter, melted

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain well. Place in a greased 11-in. x 7-in. baking dish; set aside. In a small bowl, combine the soup, cream, mayonnaise, steak sauce, cloves and nutmeg. Spread over asparagus; sprinkle with cheese. Toss stuffing with butter; sprinkle over casserole. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 383 calories, 30 g fat (13 g saturated fat), 62 mg cholesterol, 803 mg sodium, 21 g carbohydrate, 2 g fiber, 8 g protein.


SHRIMP CREOLE MACARONI

~Shared by Johnny, LA

Preparation Time: 5 minutes
Cook Time: 20 minutes
 
Servings: 8
 
Ingredients
1 pkg. (14 oz.) KRAFT Macaroni & Cheese Dinner
1/2 cup skim milk
1/2 cup chopped green pepper
1/4 cup chopped onion
1 Tbs soft reduced calorie margarine
1 can (14-1/2 oz.) stewed tomatoes, drained, cut up
1/2 lb. cooked medium shrimp
1/2 tsp hot pepper sauce
 
Directions
Prepare Dinner as directed on package, omitting margarine and lowfat milk and using 1/2 cup skim milk.
 
Cook and stir green pepper and onion in margarine until tender-crisp.
 
Add remaining ingredients; stir on medium heat until thoroughly heated.


SAUCY FRANKS WITH RICE

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

Ingredients:
1 pound Miller’s Brand Colossal Beef Franks, cut into bite-size pieces
5 cups hot cooked rice
4 bacon strips, diced
½ cup chopped onions
1/3 cup chopped green pepper
1/3 cup chopped celery
2 garlic cloves, minced
1 cup unsweetened pineapple juice
¾ cup ketchup
¼ teaspoon salt
¼ teaspoon chili powder

Preparation:
In a saucepan over medium heat, cook bacon until crisp. Remove bacon to paper towels; set aside. Drain, reserving 1 tablespoon of dripping. Saute onion, green pepper, celery and garlic in drippings until tender. Add pineapple juice, ketchup, salt, and chili powder; mix well. Bring to a boil. Add hot dogs; return to a boil. Reduce heat; cover and simmer for 5-8 minutes or until heated through. Serve over rice. Sprinkle with bacon.

Yield: 8 servings



LASAGNA-STYLE CASSEROLE

~Shared by Linda H., Rosharon, TX

Love lasagna? Here's a version that's only 15 minutes away from the oven!

Makes: 6 servings

1 lb bulk Italian pork sausage
1 cup tomato pasta sauce
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
1 cup shredded mozzarella cheese (4 oz)

Heat oven to 400°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish.

In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until mixed. Drop by heaping tablespoonfuls onto sausage mixture.

In small bowl, stir Bisquick mix, milk and 1 egg with fork until blended. Pour over cheese and sausage mixtures.

Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on dish; seal tightly. Bake 23 to 28 minutes or until light golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

To Freeze and Bake: Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on unbaked casserole; seal tightly. Freeze up to 2 months. Bake covered at 400ºF for 1 hour to 1 hour 15 minutes or until golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

High Altitude (3500-6500 ft): Increase first bake time to 33 to 38 minutes. For frozen casserole, bake 1 hour 10 minutes to 1 hour 20 minutes.

Freeze the unbaked casserole in a disposable foil pan, or line your baking dish with foil. Use the foil to lift the frozen casserole from the dish, then wrap tightly and freeze. Pop the frozen casserole back into the original dish to bake.

Serve With
Toss together a simple salad of mixed greens, sliced plum (Roma) tomatoes and your favorite dressing.

Special Touch
Add a label with the baking instructions and give this lasagna casserole as a gift.

Source: Betty Crocker


CURRY POWDER

~Shared by Jim D., WA
 
1/2 Cup Turmeric
1/2 Cup Ground Coriander
2 Tablespoons Cardamom
1/4 Cup Black Pepper
1 Tablespoon Cayenne Pepper
1 Tablespoon Ground Ginger
1 Tablespoon Cumin
1 Tablespoon Granulated Onion
1 Tablespoon Celery Seed
1 Teaspoon Nutmeg
1/2 Teaspoon Ground Cloves
1/2 Tablespoon Cinnamon

Combine all and mix together.

NOTES: Using fresh ginger, onion, garlic etc., sautéing and then adding the dried spices is a much better method, but here is a dry curry powder to use as is.

This is a basic mixture. Experiment with optional ingredients to come up with your own special mix.

Other optional ingredients to experiment with: Fennel seed, Caraway, Basil, Dry Mustard, Mace, Garlic powder, mustard seeds, allspice, thyme.

Source: FoodReference.com.


IMPOSSIBLE SPINACH PIE

~Shared by Ann S., Mims, FL

This easy and hearty main dish pie combines frozen chopped spinach with different types of cheese and onion for a vegetarian entree.

Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients:
1 onion, chopped
2 cloves garlic, minced
10 oz. pkg. frozen chopped spinach, thawed
3/4 cup cottage cheese
1 cup grated Muenster cheese
1 cup whole milk
1/2 tsp. dried thyme leaves
3 eggs
1/2 cup baking mix
1/4 tsp. pepper
1/3 cup grated Parmesan cheese
1/8 tsp. ground nutmeg

Preparation:
Preheat oven to 350 degrees. Grease a 9" pie plate and set aside. Drain spinach very well in colander, using paper towels to soak up excess moisture. Heat olive oil in a large heavy skillet and cook onion and garlic until tender, about 4 minutes. Stir in drained spinach. Place spinach mixture in prepared pie plate and top with cottage cheese and Muenster cheese. In medium bowl combine milk, thyme, eggs, baking mix, and pepper and mix with wire whisk until smooth. Pour over cheese in pie plate and sprinkle with Parmesan cheese and nutmeg. Bake at 350 degrees for 30-35 minutes or until knife inserted in center comes out clean. Let cool 5 minutes before slicing.

6-8 servings
 
Source:  Linda Larsen, About.com Guide


INCREDIBLY DELICIOUS ITALIAN CREAM CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
 
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut
 
Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.

In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.



EASY BAKED CHICKEN

~Shared by Treva, NC

This dinner is Sunday supper good but weeknight easy. Simple and satisfying sets the stage for this easy-to-make chicken bake. Don't forget the mashed potatoes!
 
Prep Time: 10 min.
Bake Time: 1 hr.

2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves, crushed
4 bone-in chicken breast halves (about 2 pounds), skin removed
1 can (10 1/2 ounces) Campbell's® Chicken Gravy (Regular or Fat Free)
4 cups hot mashed potatoes

1. Stir the flour, black pepper and thyme on a plate. Coat the chicken with the flour mixture. Place the chicken into a 2-quart shallow baking dish. Pour the gravy over the chicken.

2. Bake at 375°F. for 1 hour or until the chicken is cooked through. Serve the chicken and gravy with the potatoes.

Makes: 4 servings.

Kitchen Clip: Mashed potatoes are wonderful with this chicken, but other vegetables are also good mashed - try parsnips, rutabagas or carrots. You could even do a mixture, such as half potatoes and half parsnips.

Source: Campbell's Kitchen


JALAPENO HOT BITES

~Shared by Linda H., Rosharon, TX

6 ounces Jalapeno cheese
1/2 cup flour
2 full cups Wheaties
1/2 cup melted butter

Preheat oven to 350.

Crumble cheese in pieces, add flour and toss. Add Wheaties and toss again.

Pour melted butter on top and knead. Form 1 inch balls (about 1 1/2 tsp.).  Place on ungreased cookie sheet. Flatten cookies with a fork that has been dipped in flour.

Bake for 20 minutes. Serve at room temperature.

Source: CDKitchen

SEEDED CORNMEAL BISCUITS

~Shared by Treva, NC

Measure the cornmeal as you would flour, lightly spooning into a measuring cup, to prevent a dry, tough biscuit. The cornmeal and whole wheat flour added to these hearty biscuits contribute to your daily whole-grain intake. We achieved the best results baking one sheet of biscuits at a time. Skip the seed topping for a simpler breakfast biscuit.

2 cups all-purpose flour (about 9 ounces)
2 cups whole wheat flour (about 9 1/2 ounces)
1 cup stone-ground whole-grain cornmeal (about 5 ounces)
1/4 cup sugar
1 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
7 tablespoons chilled butter, cut into small pieces
2 cups low-fat buttermilk
Cooking spray
1 egg white, lightly beaten
2 teaspoons poppy seeds
2 teaspoons sesame seeds

1. Preheat oven to 450°.
 
2. Lightly spoon flours and cornmeal into dry measuring cups; level with a knife. Combine flours, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
 
3. Turn dough out onto a lightly floured surface. Roll dough to a 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter into 18 biscuits. Gather remaining dough. Roll to a 3/4-inch thickness, and cut with a 2 1/2-inch biscuit cutter into 6 biscuits. Place 12 biscuits on a baking sheet coated with cooking spray. Brush tops of biscuits with half of egg white. Combine poppy seeds and sesame seeds in a small bowl, and sprinkle half of seed mixture evenly over biscuit tops. Bake at 450° for 10 minutes or until biscuits are golden; place on a wire rack. Repeat with remaining 12 biscuits, egg white, and seed mixture.
 
Yield:  24 servings (serving size: 1 biscuit)
 
CALORIES 139 (27% from fat); FAT 4.2 g (sat 2.3 g,mono 1 g,poly 0.3 g); IRON 1.5 mg; CHOLESTEROL 10 mg; CALCIUM 46 mg; CARBOHYDRATE 22.3 g; SODIUM 276 mg; PROTEIN 3.7 g; FIBER 2.4 g
 
Cooking Light, MARCH 2008


DIET CHOCOLATE CAKE

~Shared by Linda H., Rosharon, TX

8 servings.

1 pkg - Chocolate cake mix
1 can diet cola - pepsi is better

Mix together and bake as directed on box.  Frost with Cool Whip.

HUMMUS-VEGGIE WRAPS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  4 whole-wheat flour tortillas (8 to 9-inch rounds)
-  1 cup ready-made hummus
-  1 small carrot, shredded with a potato peeler
-  2 slices red onion, separated into rings
-  12 thin slices peeled cucumber
-  16 young tender spinach leaves or 1 cup alfalfa sprouts

DIRECTIONS

Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread the lower half only of each tortilla with 1/4 cup of the hummus.

Top the hummus on each tortilla with a quarter of the carrots, onion rings, cucumber slices, and spinach or sprouts, leaving a 1-1/2 inch margin on the right and left sides.

Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each wrap in half and serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 258, Carbohydrate: 38 g, Cholesterol: 0 mg, Fat: 8.6 g, Saturated Fat: 0.5 g, Fiber: 6.7 g, Protein: 10 g, Sodium: 625 mg, Calcium: 56 mg
Diabetic Exchanges: 2-1/2 Starch, 1 Very Lean Meat, 1/2 Vegetable, 1 Fat

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


BROCCOLI AND CHEESE PIE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  Nonstick cooking spray
-  1 cup fresh broccoli, small florets
-  1/2 cup low-sodium chicken broth
-  2 egg whites, lightly beaten
-  1 whole egg, lightly beaten
-  1 cup skim milk
-  1 cup shredded cheddar cheese
-  1/4 teaspoon pepper

DIRECTIONS

Preheat the oven to 350 degrees F. Coat a 9-inch pie pan with the cooking spray.

In a saucepan, cook the broccoli with the chicken broth, uncovered, over medium heat, stirring, until all liquid has evaporated, about 10 minutes. Transfer to a bowl and chill in the refrigerator for 5 minutes.

In another bowl, whisk together the egg whites and egg. Add the broccoli, milk, cheese, and pepper.

Pour the mixture into the pie pan and bake, uncovered, for 30 minutes, and check with a toothpick for doneness. (The pie may need to bake for up to 45 minutes.) Remove from the oven and cool.

Nutritional Information Per Serving (1/4 of recipe): Calories: 171, Fat: 11 g, Cholesterol: 85 mg, Sodium: 268 mg, Carbohydrate: 5 g, Protein; 13 g
Diabetic Exchanges: 1 High-Fat Meat, 1 Medium-Fat Meat

Source: Diabetes Cookbook for Dummies


SPINACH, RED ONION, AND CHEESE PIZZA

~Shared by Mary S., Nashville, TN

Yield: 9 servings

INGREDIENTS

-  1 homemade or store-bought pizza crust
-  1-1/2 cups loose-leaf, dry-pack frozen spinach
-  1/4 cup chopped red onion
-  1/2 cup fat-free ricotta cheese
-  1-1/4 teaspoon Italian seasoning
-  1 garlic clove, minced
-  2-3 drops hot pepper sauce
-  1/3 cup crumbled feta cheese
-  2 tablespoons grated Parmesan cheese

DIRECTIONS

Preheat the oven to 425 degrees F. Spray a large baking sheet or pizza pan with nonstick spray. Lightly sprinkle with cornmeal, if desired. Set aside.

If making the crust, transfer the dough to the pan. Stretch and shape the dough by hand and/or with rolling pin into a 12 or 13 inch circle or 11 by 14 inch rectangle. If using store-bought crust, place it on the pan.

Place the spinach and red onion in a small microwave-safe bowl, cover with wax paper and microwave on defrost power for 2 to 3 minutes, or until the spinach is thawed and the onion is softened.

Place the ricotta in a small bowl and stir in the spinach mixture, Italian seasoning, garlic, and hot pepper sauce. Spread the ricotta mixture onto the pizza dough. Sprinkle with the feta and Parmesan cheeses.

For homemade crust, bake for 15 to 17 minutes on center oven rack or until crust is lightly browned.

For store-bought crust, bake according to package directions. Cut into 9 rectangles or wedges and serve.

Nutritional Information Per Serving (1 piece): Calories: 133, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 10 mg, Sodium: 308 mg, Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 7 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat

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


ITALIAN BEAN SALAD

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  2 (15 ounce) cans white beans, drained
-  1 small red onion, minced
-  3 stalks celery, diagonally sliced
-  1/4 cup sliced scallions
-  1/2 cup minced parsley
-  2 tablespoons balsamic vinegar
-  1 tablespoon olive oil -  Fresh ground pepper to taste

DIRECTIONS

Combine all ingredients in the order given. Add more balsamic vinegar if desired. Refrigerate until ready to serve.

Nutritional Information Per Serving (1/2 cup): Calories: 167, Fat: 3 g, Cholesterol: 0 mg, Sodium: 188, Carbohydrate: 28 g, Dietary Fiber: 5 g, Sugars: 4 g, Protein: 9 g
Diabetic Exchanges: 2 Starch

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

APRICOT TURKEY SANDWICHES

~Shared by Linda H., Rosharon, TX

“Apricot jam and Dijon mustard come together for a wonderful spread on this sandwich with Swiss cheese, turkey bacon and peppered turkey slices.”

2 turkey bacon strips
4 pieces multigrain bread, toasted
2 tablespoons apricot jam
3 ounces thinly sliced deli peppered turkey
2 slices tomato
2 slices red onion
2 pieces leaf lettuce
2 slices reduced-fat Swiss cheese
4 teaspoons Dijon mustard

In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Spread two toast slices with jam. Layer with turkey, reserved bacon, tomato, onion, lettuce and cheese. Spread remaining toast with mustard; place on top.

Yield: 2 servings.

Source: Taste of Home’s Healthy Cooking magazine, Aug/Sept. 2009


STRAWBERRIES WITH ALMOND-YOGURT CREAM

~Shared by Maggie, TX

Makes: 2 servings
Prep: 10 minutes
Chill: 8 hours

Ingredients

1  8-ounce carton plain fat-free yogurt
1  tablespoon brown sugar
2  teaspoons amaretto or 1/4 teaspoon almond extract
1/2  teaspoon finely shredded lemon peel
1-1/2  cups strawberries, stems removed
Sliced almonds, toasted (optional)

Directions

1. Place a paper coffee filter in a small strainer or funnel set over a small bowl. Spoon yogurt into the filter. Cover and chill about 8 hours or until yogurt reaches the consistency of soft cream cheese. Spoon into a small bowl; discard the drained liquid. If desired, cover and chill for up to 3 days.

2. Gently stir brown sugar, amaretto, and lemon peel into the drained yogurt. If desired, cover and chill up to an additional 3 days.

3. To serve, halve any large strawberries. Divide the strawberries between dessert dishes. Gently stir yogurt mixture; spoon mixture on top of berries. If desired, sprinkle with almonds.

Nutrition Facts

Calories 126,
Total Fat (g) 1,
Saturated Fat (g) 0,
Cholesterol (mg) 2,
Sodium (mg) 90,
Carbohydrate (g) 22,
Total Sugar (g) 18,
Fiber (g) 3,
Protein (g) 7,
Vitamin A (D

Source: Better Homes & Gardens magazine

CORN CAKE CASSEROLE

Ingredients:
1 15-oz can well-drained whole kernal corn
1 15-oz can cream-style corn
1 box Jiffy corn muffin mix
1/4 cup sugar
2 eggs, well beaten
1 stick margarine, melted (I use butter)
1 cup sour cream

Directions:
Preheat oven to 350 degrees. Mix together all ingredients in a bowl. Pour into a well-greased 9x13 inch baking dish. Bake for 45-60 minutes or until center is firm.


CINNAMON ROLLS

INGREDIENTS
 
5 to 6 cups all-purpose flour
1 package (18-1/4 ounces) yellow cake mix
2 packages (1/4 ounce each) quick-rise yeast
2-1/2 cups warm water (120° to 130°)
1/4 cup butter or margarine, melted
1/2 cup sugar
1 teaspoon ground cinnamon

FROSTING:
6 tablespoons butter or margarine, softened
3 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons milk

DIRECTIONS
 
In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.

Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes.

For frosting: In a mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.

Yield: 2 dozen.


BOSTON MARKET CHICKEN

This chicken comes out juicy and delicious. The sauce is divine!

Serving: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes

1/4 cup canola oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
4 chicken breast halves (on the bone), washed and patted dry

1. Preheat oven to 400 degrees F. In a small bowl, combine canola oil, honey, lime juice, and paprika.

2. Place chicken, skin side up, in a 7X11-inch baking dish. Apply mixture to chicken pieces in a single layer and sprinkle with salt and pepper to taste. Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken.

3. Remove from the oven and cover with foil 10 minutes. This softens the chicken and keeps it hot until served.

Based on individual serving.
Calories: 330
Total Fat: 21 g
Carbohydrates: 5 g
Protein: 30 g


WHITE MEXICAN CHEESE DIP

Ingredients
1 C. shredded Asadero cheese
4 oz jalapeno chilies, drained and chopped
1/4 C. half and half
2 T finely chopped onion
2 tsp. ground cumin
1/2 tsp. salt

Directions

Heat all ingredients over low heat stirring constantly until cheese is melted. Serve with tortilla or corn chips.


ONE-POT SPAGHETTI

Start to Finish: 40 minutes
 
Ingredients
8  ounces ground beef or bulk pork sausage
1  cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
1/2  cup chopped onion (1 medium)
1  clove garlic, minced
1  14-ounce can chicken broth or beef broth
1-3/4  cups water
1  6-ounce can tomato paste
1  teaspoon dried Italian seasoning
1/4  teaspoon black pepper
6  ounces dried spaghetti, broken
1/4  cup grated Parmesan cheese

Directions
1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.

2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.

Nutrition Facts
Calories 394, Total Fat (g) 15, Saturated Fat (g) 6, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 1, Cholesterol (mg) 39, Sodium (mg) 926, Carbohydrate (g) 44, Total Sugar (g) 3, Fiber (g) 4, Protein (g) 22, Vitamin A (DV%) 0, Vitamin C (DV%) 33, Calcium (DV%) 13, Iron (DV%) 20, Starch (d.e.) 2.5, Vegetables (d.e.) 1, Medium-fat Meat (d.e.) 2, Fat (d.e.) .5
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes and Gardens Magazine


TENDERS IN CREAMY MUSTARD SAUCE

2 TBSP flour
1/2 tsp salt
1/4 tsp pepper
1 pound chicken tenders
1 TBSP butter
2 sliced shallots
8 oz pkg sliced mushrooms
14 oz can chicken broth
1/4 cup Dijon mustard
1/2 cup heavy cream
1 TBSP chopped dill
16 oz bag frozen whole green beans

1. Mix flour, salt and pepper in a plastic food bag. Add chicken, shake to coat. Heat butter in a skillet. Add chicken and cook turning once until cooked through. Remove.

2. Add shallots and mushrooms to pan. Saute 3 min. Stir in broth and mustard. Boil, uncovered 3 min. Add cream and dill simmer 5 min. or until slightly thickened. Add green beans cook 5 min. or until tender, then serve.

MAKES 4 SERVINGS.*
 
Source: The Apple Dumpling Gang yahoo group, submitted by Russie


JOHNNY CARINO'S SPICY SHRIMP AND CHICKEN

FOR THE SPICY ROMANO SAUCE:
1 pint heavy cream
4 tbsp butter
1 tbsp salt
1 tbsp pepper
1/4 cup Romano cheese
1/4 cup Parmesan cheese
2 tsp cayenne pepper

FOR THE SPICY SHRIMP AND CHICKEN:
1 1/2 oz. melted butter
3 oz. sliced cooked chicken
2 oz. black tiger shrimp
1/2 cup sun dried tomatoes
1/2 cup green onions
1/2 cup sliced mushrooms
10 oz. cooked penne pasta
1 pinch of salt, pepper, and garlic salt
1 oz. heavy cream
6 oz. Romano sauce

TO PREPARE THE SPICY ROMANO SAUCE:
Melt butter in hot saute pan. Add cream, salt, and pepper, and heat to a boil. Take off flame and fold cheeses and cayenne pepper into sauce. Allow to sit for 2 to 3 minutes after cheese has melted. Set aside.

TO PREPARE THE SPICY CHICKEN AND SHRIMP:
Combine melted butter, chicken, shrimp, onions, sun dried, mushrooms, salt, pepper, and garlic salt to a hot saute pan. Saute for 2 to 3 minutes to ensure shrimp are fully cooked.

Add heavy cream and Romano sauce to saute pan and allow to thicken.

Once sauce begins to boil, add penne pasta. Toss and serve.


PECAN DREAMS

1/2 cup butter
2 Tbs. sugar
1 cup flour
1 cup nuts, ground
1 tsp. vanilla Powdered sugar

Cream butter and sugar, add remaining ingredients and mix together. Roll in balls. Bake on greased cookie sheet for 15 to 20 minutes at
350 degrees. Roll in powdered sugar while hot and again when cool.

Source: beliefnet.com


EASY DAY BEFORE CASSEROLE

7 oz. macaroni (uncooked)
1 can cream of celery soup
1 can cream of mushroom soup
1 small jar pimentos, optional
4 oz. mushroom pieces
1 small onion, chopped
2 cups milk
1/2 lb. Velveeta cheese, sliced
1/4 cup green pepper, diced
2 cups ham, chicken or turkey, cooked and chopped
1 can water chestnuts, sliced

Combine all ingredients. Place in buttered 3-quart or 9x13 pan. Refrigerate overnight or freeze. Remove from refrigerator 1 hour before baking. If frozen, thaw before baking. Heat oven to 350. Bake 1 hour.

Serves 8.