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Gentle Thoughts for Today

~Shared by Edna D., IN

Birds of a feather flock together . . . .and then crap on your car.

A penny saved is a government oversight.

The real art of conversation is not only to say the right thing at the right time, but also to leave unsaid the wrong thing at the tempting moment.

The older you get, the tougher it is to lose weight, because by then your body and your fat have gotten to be really good friends.

The easiest way to find something lost around the house is to buy a replacement .

He who hesitates is probably right.

Did you ever notice: The Roman Numerals for forty (40) are  'XL'.

If you think there is good in everybody, you haven't met everybody.

If you can smile when things go wrong, you have someone in mind to blame.

The sole purpose of a child's middle name is so he can tell when he's really in trouble.

There's always a lot to be thankful for if you take time to look for it.  For example I am sitting here thinking how nice it is that w rinkles don't hurt.

Did you ever notice: When you put the 2 words 'The' and 'IRS' together it spells 'Theirs...'

Aging: Eventually you will reach a point when you stop lying about your age and start bragging about it.

The older we get, the fewer things seem worth waiting in line for.

Some people try to turn back their odometers. Not me, I want people to know 'why' I look this way.  I've traveled a long way and some of the roads weren't paved.

When you are dissatisfied and would like to go back to your youth, think of Algebra.

You know you are getting old when everything either dries up or leaks.

One of the many things no one tells you about aging is that it is such a nice change from being young.  Ah, being young is beautiful, but being old is comfortable.

Long ago when men cursed and beat the ground with sticks, it was called witchcraft.  Today, it's called golf.

Lord, Keep your arm around my shoulder and your hand over my mouth. AMEN!

Observations on Growing Older

~Shared by Shirley, WA

Your kids are becoming you...and you don't like them ...but your grandchildren are perfect!

Going out is good. Coming home is better!

When people say you look "Great"... they add "for your age!"

When you needed the discount you paid full price. Now you get discounts on everything ... movies, hotels, flights, but you're too tired to use them.

You forget names ... but it's OK because other people forgot they even knew you!!!

The 5 pounds you wanted to lose is now 15 and you have a better chance of losing your keys than the 15 pounds.

You realize you're never going to be really good at anything .... especially golf.

Your spouse is counting on you to remember things you don't remember.

The things you used to care to do,
you no longer care to do,
but you really do care that you
don't care to do them anymore.

Your spouse sleeps better on a lounge chair with the TV blaring than he does in bed. It's called his "pre-sleep".

Remember when your mother said
"Wear clean underwear in case you GET in an accident"?
Now you bring clean underwear in case you HAVE an accident!

You used to say, "I hope my kids GET married ... Now, "I hope they STAY married!"

You miss the days when everything worked with just an "ON" and "OFF" switch..

When GOOGLE, ipod, email, modem ... were unheard of, and a mouse was something that made you climb on a table.

You used to use more 4 letter words ... "what?"..."when?" ???

Now that you can afford expensive jewelry, it's not safe to wear it anywhere.

You read 100 pages into a book before you realize you've read it.

Notice everything they sell in stores is "sleeveless"?!!!

What used to be freckles are now liver spots.

Everybody whispers.

You have 3 sizes of clothes in your closet .... 2 of which you will never wear.

But old is good in some things:
Old songs
Old movies
And best of all OLD FRIENDS!!

Eraser cleaning blocks aren't just for taking marks off of walls.

~Shared by Mary S., Nashville, TN

From Mr. Clean's original "magic eraser" to the generic options, eraser cleaning blocks have made cleaning easier, less messy and dare we say...even fun! Sure, these foam blocks can get the gunk off walls (sometimes even upholstery if you're careful) and other household surfaces, but there are so many more uses for these little blocks of heaven. Here are 20 unusual uses for an eraser block to make the most of your spring cleaning time:

Quick Tip: Cut up one eraser block into four little blocks. It'll make your purchase last longer, and, it'll make it easier for you to get into smaller nooks and crannies.

1. Outdoor Furniture and Toys
Take grungy white resin or white painted furniture by lightly scrubbing with an eraser cleaning block. The eraser gets into crevices and cracks while leaving paint finishes intact. The same principle applies to outdoor plastic toys.

2. Pool Liners
Pool owners, this will make your life easier: A gentle scrubbing on your liner will get rid of the water mark better than any other product.

3. Vinyl
Take an eraser to scuffs on just about anything made from vinyl: siding, boat seats, shoes, etc.

4. Car Interiors
Clean the car seats with an eraser block: Go lightly on leather, but it's okay on fabric and vinyl, lightly scrub the car steering wheel. Eraser blocks get rid of grease streaks left inside after the car's been to the shop, too.

5. Hubcaps
Clean your car's hubcaps with an eraser for a water-free car wash.

6. Refrigerator
Get rid of last year's drippings that are pooled in the back of the fridge. It'll take a whole eraser block, but it gets the job done. The seals that have gotten a bit black and moldy will also respond well to an eraser.

7. Dishwasher Interior
What are those colors inside your dishwasher from time to time? Lime, mold, ewww. Just take an eraser to them and the stains will banish.

8. Bathtub and Sinks
Getting rid of dirt and water marks is easier (and not so gross) with an eraser block. Bathtubs can take a tough scrub, but go lightly on sinks -- even a light scrub gets rid of that caked on dirt that you often can't see until you try to get it off.

9. Rust Removal
Scrub anywhere (around pipes in kitchen and bath) that you see rust.

10. Computer
A magic eraser gets rid of oil and dirt that has built up on your keyboard and mouse; you can use it on laptops, too.

11. Phones
Use one on your phone's mouthpiece, too -- it gets rid of the same grime that builds up on your computer.

12. Bugs
Wherever there are smooshed bugs (porch pillars, car windshields, interior walls, exterior doors, exterior light fixtures) wipe them away with an eraser block.

13. Glass Stove Tops
No need to have special stove top cleaner on hand, get rid of burned-on food by lightly scrubbing until the gunk is gone.

14. Dishes and Glassware
Rub hard-to-clean build-up off of thrift store dishes and glassware, like Pyrex bowls, following advice from the blog Pyrex Love.
http://www.pyrexlove.com/magic-eraser-sponge-cleaner/

15. Gutters
Get rid of green slime that builds up on gutters with an eraser. It's another ewww-worthy task, but it'll be almost effortless with an eraser.

16. Mirrors (and Windows)
Many fans of eraser blocks swear it gives them a streak-free and clean mirror, if the pad is slightly damp when you give it a light scrub.

17. Floors
Erase scuff marks, old paint drips-great for most floors (but always go lightly, especially on finished wood).

18. Grout
Which leads us to grout. The eraser does well with most grout (except really old and darkened-beyond-help grout that will remain gray even with best scrubbing efforts).

19. Granite countertops
Everyone is afraid to scrub granite, but an eraser pad, used at first gently and then with a little more oomph as the stains disappear, will indeed get stubborn stains out of granite.

20. Leather
You can use and eraser lightly on leather upholstery, purses or shoes to lift up marks -- just be sure to use a gentle touch.

Southern Women

~Shared by Pat, Merritt Island, FL

Southern women know their summer weather report:
Humidity
Humidity
Humidity

Southern women know their vacation spots:
The beach
The rivuh
The crick

Southern women know everybody's first name:
Honey
Darlin'
Shugah

Southern women know the movies that speak to their hearts:
Fried Green Tomatoes
Driving Miss Daisy
Steel Magnolias
Gone With The Wind

Southern women know their religions:
Baptist
Methodist
Football

Southern women know their cities dripping with Southern charm:
Chawl'stn
S'vanah
Foat Wuth
N'awlins
Addlanna

Southern women know their elegant gentlemen:
Men in uniform
Men in tuxedos
Rhett Butler

Southern girls know their prime real estate:
The Mall
The Country Club
The Beauty Salon

Southern girls know the 3 deadly sins:
Having bad hair and nails
Having bad manners
Cooking bad food


More Suthen-ism's:

Only a Southerner knows the difference between a hissie fit and a conniption fit, and that you don't "HAVE" them, you "PITCH" them.

Only a Southerner knows how many fish, collard greens, turnip greens, peas, beans, etc., make up "a mess."

Only a Southerner can show or point out to you the general direction of "yonder."

Only a Southerner knows exactly how long "directly" is, as in: "Going to town, be back directly."

Even Southern babies know that "Gimme some sugar" is not a request for the white, granular sweet substance that sits in a pretty little bowl in the middle of the table.

All Southerners know exactly when "by and by" is. They might not use the term, but they know the concept well.

Only a Southerner knows instinctively that the best gesture of solace for a neighbor who's got trouble is a plate of hot fried chicken and a big bowl of cold potato salad. If the neighbor's trouble is a real crisis, they also know to add a large banana puddin!

Only Southerners grow up knowing the difference between "right near" and "a right far piece." They also know that "just down the road" can be 1 mile or 20

Only a Southerner, both knows and understands, the difference between a redneck, a good ol' boy, and po' white trash.

No true Southerner would ever assume that the car with the flashing turn signal is actually going to make a turn.

A Southerner knows that "fixin" can be used as a noun, a verb, or an adverb.

Only Southerners make friends while standing in lines, .... and when we're "in line,"... we talk to everybody!

Put 100 Southerners in a room and half of them will discover they're related, even if only by marriage.

In the South, y'all is singular, all y'all is plural.

Southerners know grits come from corn and how to eat them.

Every Southerner knows tomatoes with eggs, bacon, grits, and coffee are perfectly wonderful; that red eye gravy is also a breakfast food; and that fried green tomatoes are not a breakfast food.

When you hear someone say, "Well, I caught myself lookin'," you know you are in the presence of a genuine Southerner!

Only true Southerners say "sweet tea" and "sweet milk." Sweet tea indicates the need for sugar and lots of it -- we do not like our tea unsweetened. "Sweet milk" means you don't want buttermilk.

And a true Southerner knows you don't scream obscenities at little old ladies who drive 30 MPH on the freeway. You just say,"Bless her heart" ... and go your own way.

To those of you who are still a little embarrassed by your Southerness: Take two tent revivals and a dose of sausage gravy and call me in the morning. Bless your heart!

And to those of you who are still having a hard time understanding all this Southern stuff, ... bless your hearts, I hear they are fixin' to have classes on Southernness as a second language!

And for those that are not from the South but have lived here for a long time, all y'all need a sign to hang on y'alls front porch that reads "I ain't from the South, but I got here as fast as I could."

Southern girls know men may come and go, but friends are fahevah !

Now...... Shugah, send this to someone who was raised in the South or wish they had been! If you're a Northern transplant, bless your little heart, fake it. We know you got here as fast as you could.

BANANA CRUMB MUFFINS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Ingredients

1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter, melted

TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter

Directions

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Yield: about 1 dozen.


MONKEY BREAD

~Shared by Johnny, LA

1/2 c of margarine or butter
1 c of firmly packed br sugar
2 tbs of water
2 cans of biscuits
cinnamon can also be sprinkled on the biscuits

Heat oven to 375. Spray bundt pan with cooking oil spray. Mix br sugar water and butter and bring to a boil. Let this boil for 2 minutes. Take your biscuits and cut in halves and roll into balls. Place evenly around pan. Pour syrup mixture over this. Bake 20 to 25 minutes. Invert pan on plates and leave it inverted for a minute or so, so the syrup can drain down out of the pan. I find it best not to use grand biscuits. It is best to use the smaller biscuits like the ones in the 4 tube count.


SEAFOOD BUTTER

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

2 teaspoons grated onion
1 1/2 teaspoons Old Bay seasoning
1/2 cup butter, softened

Stir onion and Old Bay seasoning into butter; cover and chill 8 hours. Serve on any seafood or on baked potatoes.


TIJUANA TORTA

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
1 15-ounce can black beans or pinto beans, rinsed (see Note)
3 tablespoons prepared salsa
1 tablespoon chopped pickled jalapeño
½ teaspoon ground cumin
1 ripe avocado, pitted
2 tablespoons minced onion
1 tablespoon lime juice
1 16- to 20-inch-long baguette, preferably whole-grain
1 1/3 cups shredded green cabbage

Instructions
 
1. Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.

2. Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you?re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

Tips
 
Cover and refrigerate the bean mixture (Step 1) for up to 3 days.

Note: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (This recipe is analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

Nutrition Information
Per serving: 354 calories; 9 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 60 g carbohydrate; 17 g protein; 17 g fiber; 682 mg sodium; 639 mg potassium.
Nutrition bonus: Folate & Vitamin C (29% daily value), Potassium (18% dv), Iron (15% dv).
3 Carbohydrate Servings
Exchanges: 3 1/2 starch, 1 vegetable, 1 plant-based protein, 1 fat


FRUIT COCKTAIL COFFEE CAKE

~Shared by Treva, NC

Bake this delicious cake in a tube cake pan or Bundt pan. Use fruit chunks or fruit cocktail in this cake, and feel free to use walnuts instead of the chopped pecans, or leave the nuts out.

1 can (15 ounces) chunky fruit or fruit cocktail in syrup
2 cups granulated sugar
1/3 cup syrup from fruit
1 cup Canola or safflower oil
2 teaspoons vanilla
4 large eggs
3 cups flour, stir before measuring
3 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans

Topping:
2 tablespoons melted butter
Confectioners' sugar for sprinkling over the cake

Butter and flour a 10-inch tube cake pan or 12-cup Bundt pan. Heat oven to 350°.

Drain the fruit, reserving 1/3 cup of syrup. Set fruit aside.

In mixing bowl, combine sugar, reserved syrup, oil, vanilla, and eggs. Beat with a mixer on medium speed for about 4 minutes, until well beaten. Sift together the flour, baking powder, and salt; stir into the first mixture a little at a time, blending well. Fold in the chopped pecans.

Spoon about half of the batter into the prepared baking pan. Arrange fruit pieces over the batter, then spoon remaining batter over the fruit. Spread gently to cover. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in center of cake comes out clean. Cool on a rack for 10 minutes; turn cake out of pan onto a cake plate. Brush with the melted butter and sprinkle with confectioners' sugar.



SALMON BURGER WITH WASABI MAYONNAISE

~Shared by Ann S., Mims, FL

Serves 4

Ingredients
 
1 1/2 pounds salmon fillet, coarsely chopped
1/3 cup minced scallions
1 tablespoon bread crumbs
2 teaspoons dried parsley or 2 tablespoons fresh minced parsley
1 tablespoon Dijon mustard
1 teaspoon lemon zest
1/2 teaspoon Hungarian paprika
2 egg whites
2 teaspoons of olive oil

Preparation
 
In a large bowl, add the coarsely chopped salmon, scallions, bread crumbs, parsley, Dijon mustard, lemon zest, paprika and egg whites. Toss to combine.

Gently form patties to desired size, cover and refrigerate at least 45 minutes. In a large nonstick skillet, over medium heat, add olive oil. Cook burgers 3 to 4 minutes on each side until golden brown.

Drain on paper towels. Serve on a toasted bun with wasabi mayo or on a bed of salad greens drizzled with your favorite dressing.
 
Wasabi Mayo
 
Ingredients
 
1 tablespoon wasabi powder
1 tablespoon sodium-free instant broth
1 cup fat-free mayonnaise
 
Preparation
 
In a small bowl, combine all of the ingredients. Adjust seasoning to your personal taste. Cover and refrigerate until ready to use.
 
Note: Wasabi can be found in the Asian section of your supermarket, as a powder or paste.


MOROCCAN PORK

~Shared by Linda H., Rosharon, TX

2 cans (16 to 19 oz. each) garbanzo beans, drained
12 ounces plum tomatoes, cut into 1-inch cubes (about 2 cups)
1 large yellow bell pepper, seeded, cut into 1-inch squares
1/2 cup chopped red onion
1/2 cup golden raisins
2 tablespoons tomato paste
2 tablespoons water
3 cloves garlic, minced
2 teaspoons instant chicken bouillon
1 1/2 teaspoons ground cumin
1 1/2 pounds boneless pork loin roast, cut into 1-inch cubes
2 tablespoons peanut butter
Hot cooked couscous (optional)

Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, chicken bouillon and cumin in 5-quart slow cooker. Mix until well combined. Place pork slices on top of bean mixture.

Cover. Cook on low heat setting 6-7 hours, or until pork is tender.

Stir in peanut butter. Serve over couscous if desired.

Servings: 6

Source: National Pork Board


TORTA DEL CIELO
(Heavenly Cake)

~Shared by Larry Holmes, Toronto, Canada

2 cups finely gorund almonds
1/3 cup all-purpose flour
½ teaspoon salt
6 egg yolks
3 tablespoons brandy
½ teaspoon vanilla
1/3 cup sugar
6 egg whites
1 teaspoon cream of tartar
1/3 cup sugar
Whipped cream
Fresh strawberries, orange sections, banana slices or pineapple chunks

Grease and flour the bottom of a 9-inch spring form pan;  attach sides.  Stir together almonds, flour, and salt.  Ina small mixer bowl, beat egg yolks at high speed of electric mixer for 6 minters or until hick and light colored.  Add brandy and vanilla.  Gradually add 1/3 cup sugar 2 tablespoons at a time, beating until sugar is dissolved.  Set aside.  Wash beaters thoroughly.

In a large mixer bowl corvine egg whites and cream of tartar;  beat until soft peaks form.  Gradually add 1/3 cup sugar, about 2 tablespoons at a time.  Gently fold yolk mixture into whites.  Gently fold flour mixture into the egg mixture, about 1/3 at a time. Turn into prepared pan.

Bake in a 325-degree F. oven for 50 to 55 minutes or until cake tests done.  Cool in pan for 15 minutes.  Loosen sides; remove cake fdrom pan.  Cool thoroughly.  Serve with whipped cream and fruit.

Serves 12


BEER BRAISED BRISKET OF BEEF

~Shared by Pat, Merritt Island, FL

INGREDIENTS:
2 large garlic cloves, minced
1 Tbs. Worcestershire
1 tsp dried thyme crumbled
1/4 tsp dried marjoram, crumbled
salt and pepper to taste

2 medium onions chopped (about 2 C)
3 plum tomatoes, sliced (1 C)
1 C raisins
1 & 1/2 C beer
1/2 C button mushrooms, quartered
2 - 2 & 1/2 lb brisket trimmed of excess fat

DIRECTIONS:
1.  In a small bowl, combine garlic, Worcestershire, thyme, marjoram, salt and pepper.  Rub over both sides of brisket.

2.  Put onions in bottom of crock pot.  Top with tomatoes and the brisket.  Cut brisket to fit if necessary..  Scatter raisins around the edge.  Pour in beer.  Do not stir.  Cover and cook on low for 7 1/2 hours to 9 1/2 hours. or on High for 3 1/4 hours to 4 3/4 hours.

3.  Add mushrooms and cook, covered until mushrooms are just tender and heated, about 30 minutes on Low or 15 minutes on High.

4.  To serve, carve brisket into thin slices.  Arrange beef, vegetable and fruits in wide, shallow soup bowls.  Spoon on pan juices.

PAT’S VERSION

First of all, I used more garlic.  Secondly, I used canned tomatoes, but next time will use Rotel.  I did not use figs.  Cooked on low all day.  I refrigerated it over night.  The next afternoon I took it out about 3 and put it on Low until it got hot.  I served it with noodles and a salad.


PEPPERONI CHICKEN ROLLUPS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 skinless, boneless chicken breasts
20 slices pepperoni sausage
8 ounces pepperoni sausage, chopped
4 slices mozzarella cheese
1 (28 ounce) jar spaghetti sauce
1 pinch garlic powder
salt and pepper to taste
1 teaspoon Italian-style seasoning

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

Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.

Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up breasts and fasten with toothpicks.

Fry the pepperoni in a medium skillet until it has released most of its oil. Remove pepperoni from skillet and set aside. Brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni and pour over chicken.

Bake in the preheated oven for 30 to 40 minutes.


LEMON ICE-BOX DESSERT

~Shared by Johnny, LA

Makes 12 servings

1 package unflavored gelatin
1 ¼ cup crushed vanilla wafers, divided
2 lemons
4 eggs, separated
1 cup granulated sugar, divided
1 cup whipping cream

In a small bowl or cup, dissolve gelatin in ¼ cup cold water. Spray a 9-by-5-inch loaf pan lightly with cooking spray, then line the pan with a sheet of plastic wrap, allowing the wrap to hang over the long edges of the pan. Sprinkle ½ cup of crushed vanilla wafers in the bottom.

Zest the lemons. Slice in half and squeeze juice into a small cup.

In a saucepan, whisk egg yolks with ½ cup sugar, lemon zest and juice. Cook over low heat, stirring constantly, until the mixture is boiling and thickened. Add the gelatin and stir until well-dissolved; remove from heat. Cool to room temperature.

When the mixture is cool, whip the egg whites with an electric beater until they begin to stiffen, then slowly beat in remaining ½ cup sugar. Beat until egg whites are stiff but not dry. In a separate bowl, beat whipping cream until it holds its shape.

Fold the whipping cream into yolk mixture. Fold in egg whites. Spoon mixture into the prepared pan and tap gently on counter to remove any air bubbles. Top with remaining crushed wafers.

Chill overnight. To serve, run a small spatula along short edges of the pan. Place an inverted serving plate on top of the pan, and then flip plate and pan together to invert the dessert. Lift off the pan, and then peel off the sheet of plastic wrap. Sprinkle with additional wafer crumbs, if desired.


MOLASSES PIE

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

1 1/4 cup molasses
2 tbs. Butter
4 eggs
2 tbs. Flour
2/3 cup. sugar
1 unbaked pie shell

Bring molasses and butter to a boil in a saucepan. Beat the eggs until light and fluffy. Mix the flour and sugar with eggs and add to molasses mixture. Pour mixture into pie shell and bake in a 350 degree oven for 30 minutes or until set.


WATERMELON SALSA

~Shared by Jim D., WA
 
Makes 8 servings, 1/2 cup each

Ingredients
 
3 cups finely diced seedless watermelon (about 2 ¼ pounds with the rind) (see Tip)
2 jalapeno peppers, seeded and minced (see Ingredient note)
1/3 cup chopped cilantro (about ½ bunch)
¼ cup lime juice
¼ cup minced red onion (about ½ small)
¼ teaspoon salt, or to taste

Instructions
 
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
 
Tips
 
Cover and refrigerate for up to 1 day.

Tip: Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

Ingredient Note: The seeds and surrounding membrane are the spiciest part of the chile pepper. To increase the heat of the salsa, use some or all of the seeds, depending on your preference, along with the flesh of the pepper.

Nutrition Information
Per serving: 26 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 7 g carbohydrate; 1 g protein; 1 g fiber; 75 mg sodium.
Nutrition bonus: Vitamin C (60% daily value).
1/2 Carbohydrate Serving



CRAB PILAF

~Shared by Treva, NC

Quick Info: Contains Shellfish; Contains Dairy; Heart-Healthy; Diabetes-Friendly

Prep Time: 10 mins
Cook Time: 1 h 10 mins
Total Time: 1 h 20 mins

2 small leek(s), or 1 large, white and pale green parts only
1 tablespoon butter
1 & 1/2 cup(s) rice, basmati, brown, rinsed
1 tablespoon mustard, Dijon
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
3 cup(s) broth, vegetable
8 oz crabmeat, cooked, lump, any shells or cartilage removed
2 tablespoon tarragon, fresh, or dill, minced
1 medium lemon, cut into 6 wedges
1 pound asparagus, trimmed and cut into 1-inch pieces

1. Preheat oven to 350°F.

2. Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.

3. Melt butter in a large ovenproof skillet or Dutch oven over medium heat. Add the leeks; cook, stirring often, until softened, 3 to 4 minutes. Stir in rice; cook, stirring frequently, until the grains become somewhat translucent, about 1 minute. Stir in mustard, salt and pepper until combined. Pour in broth and bring to a simmer, scraping up any browned bits.

4. Cover the pan. Bake the rice for 40 minutes. Then sprinkle asparagus and crab over the rice, replace the cover and continue baking until the rice and asparagus are tender, about 15 minutes more. Stir in tarragon (or dill). Serve with lemon wedges.

Nutritional Info (Per serving): Calories: 233, Saturated Fat: 1g, Sodium: 515mg, Dietary Fiber: 4g, Total Fat: 4g, Carbs: 40g, Cholesterol: 49mg, Protein: 12g


QUICK SALMON WITH HERB CRUST

~Shared by Ann S., Mims, FL

12 oz. fresh or frozen skinless salmon fillets, 3/4-inch thick
1/3 cup coarsely chopped fresh oregano
1/3 cup coarsely chopped fresh cilantro
1/4 cup sliced green onion
1 clove garlic
1 Tbs fresh lemon juice
2 tsp olive oil
1/4 tsp salt
1/8 tsp pepper

Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. Set aside.

In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.

Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half. Makes 4 servings.

Nutrients per serving: Calories: 126, total fat: 5g, saturated fat: 1g, cholesterol: 44mg, sodium: 207mg, carbohydrate: 2g, fiber: 0g, protein: 17g, vitamin A: 7%, vitamin C: 11%, calcium: 3%, iron: 5%

Source: Chet Day's Healthy Salmon Recipes


CHOCOLATE CANNOLI CONES

~Shared by Linda H., Rosharon, TX

¼ c white chocolate chips
1 tsp oil
1 pkg Oreo ice-cream cones or waffle cones
1 pkg instant sugar free white chocolate pudding mix
1 c. milk
1 15 ox container Ricotta cheese
1 ¼ c confectioner’s sugar
1 tsp vainilla
1/2 c dried cherries, chopped
¼ c. mini chocolate chips
1 Tbsp pistachios, chopped

Line jellyroll pan with wax paper.   Lay out the cones. Microwave chips on high for 15 sec at a time until melted.  Stir in oil.  Transfer to a ziplock bag and snip corner.  Drizzle chocolate over cones.

Beat milk and pudding mix on medium for 2 min until it thickens.  On low speed beat in ricotta ,sugar and vanilla.  Stir in cherries and chips. Just before serving pip into the cones using pastry bag or another ziplock.  Place on plate and sprinkle with nuts.

Serves 12

Source: Woman’s World magazine


TURKEY OR CHICKEN-BROCCOLI PIE CASSEROLE

~Shared by Barb C., Chula Vista, CA

2 cups leftover dressing
1 (10 oz.) pkg frozen broccoli spears
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
2 cups roast turkey, cubed
1/4 cup giblet gravy, optional
1 hard cooked egg, chopped
6 gingersnap cookies, crumbled

Line a 9-inch glass pie plate with dressing.

Cook broccoli till barely tender. Place broccoli spears over dressing, spoke fashion, with heads resting on edge of plate. Split large spears to make uniform.

Make white sauce of butter, flour, milk, and salt. Stir in turkey, gravy and egg.

Carefully pour mixture over broccoli. Sprinkle crumbs over top.

Bake at 350 degrees F. For 20 minutes.

Yield: 6 servings.


PORK CHOPS IN ONION GRAVY

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

40 min; 10 min prep

Serves 4

4 pork chops (1 and 1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
2 tablespoons canola oil
2 medium onions, thinly sliced
1/2 cup beef broth
1 teaspoon cornstarch
2 tablespoons water

Sprinkle pork chops with salt and black pepper, coat evenly with flour, of course shaking off excess. Cook pork chops in hot oil over medium- high heat for 3 minutes on each side. Add sliced onions and cook for 5 minutes, turning pork chops over. Add beef broth, cover, reduce heat, and simmer for 15 minutes. Remove pork chops only leaving onions in skillet. Stir together cornstarch and 2 tablespoon water. When well mixed together, stir in onion mixture. Cook over medium-high heat, stirring rapidly until gravy is thickened Spoon over pork chops and serve.

Source: Recipezaar


BLUEBERRY SAUCE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.


NATCHITOCHES MEAT PIES

~Shared by Johnny, LA
 
These tasty turnovers, along with the Festival of Lights, are native to Natchitoches (pronounced NACK-uh-dish), Louisiana and are traditionally served on Christmas Eve. They’re usually made bigger, more of a hand pie, but I like them as an Hors d’oeurve for holiday parties. I served these tonight with a Creole Mustard Aioli for dipping.
 
For the Filling:
2 Tbsp Butter
1/2 lb Ground Beef
1/2 lb Ground Pork
1/2 Cup Spanish Onion, finely diced
1/2 Cup Red Bell Pepper, finely diced
1/4 Cup Celery, finely diced
1/2 Cup Green Onions
3 Garlic Cloves, minced
2 Tbsp Homemade Worcestershire Sauce
1 Tbsp Crystal Hot Sauce
Kosher salt, black pepper, and Cayenne to taste.
1/2 Cup Beef Stock
1/8 Cup All Purpose Flour
 
Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more. Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.

For the dough:
4 Cups All Purpose Flour
2 tsp Iodized Salt
1 tsp Baking Powder
1/2 Cup Lard
1 Egg
1 Cup Milk
 
Combine the dry ingredients in the mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces. Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough.

Cut the dough in half then roll it out to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or as I did about 3 circles, I used an empty French Market Coffee can.
 
To assemble and cook:
 
Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry.
 
Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies in small batches until golden brown on each side.


EASY BEEF STROGANOFF

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

1 pound ground beef
1 small onion -- chopped
1 can condensed cream of mushroom soup
1/2 cup milk
2 cups cooked noodles
2 tablespoons butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream

In skillet, brown ground beef and onion; drain. Stir in soup, milk, noodles, butter, salt, and pepper; simmer, covered, 15 minutes, stirring occasionally. Remove from heat and stir in sour cream. Heat through but do not bring to a boil. Serve immediately.


TILAPIA & SUMMER VEGETABLE PACKETS

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
1 cup quartered cherry or grape tomatoes
1 cup diced summer squash
1 cup thinly sliced red onion
12 green beans, trimmed and cut into 1-inch pieces
¼ cup pitted and coarsely chopped black olives
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon capers, rinsed
½ teaspoon salt, divided
½ teaspoon freshly ground pepper, divided
1 pound tilapia fillets, cut into 4 equal portions

Instructions
 
1. Preheat grill to medium. (No grill? See Oven Variation, below.)

2. Combine tomatoes, squash, onion, green beans, olives, lemon juice, oregano, oil, capers, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

3. To make a packet, lay two 20-inch sheets of foil on top of each other (the double layers will help protect the contents from burning); generously coat the top piece with cooking spray. Place one portion of tilapia in the center of the foil. Sprinkle with some of the remaining 1/4 teaspoon salt and pepper, then top with about 3/4 cup of the vegetable mixture.

4. Bring the short ends of the foil together, leaving enough room in the packet for steam to gather and cook the food. Fold the foil over and pinch to seal. Pinch seams together along the sides. Make sure all the seams are tightly sealed to keep steam from escaping. Repeat with more foil, cooking spray and the remaining fish, salt, pepper and vegetables.

5. Grill the packets until the fish is cooked through and the vegetables are just tender, about 5 minutes. To serve, carefully open both ends of the packets and allow the steam to escape. Use a spatula to slide the contents onto plates.

Oven Variation: Preheat oven to 425°F. Place green beans in a microwavable bowl with 1 tablespoon water. Cover and microwave on High until the beans are just beginning to cook, about 30 seconds. Drain and add to the other vegetables (Step 2). Assemble packets (Steps 3-4). Bake the packets directly on an oven rack until the tilapia is cooked through and the vegetables are just tender, about 20 minutes.

Nutrition Information
 
Per serving: 181 calories; 7 g fat (1 g sat, 4 g mono); 57 mg cholesterol; 8 g carbohydrate; 24 g protein; 2 g fiber; 435 mg sodium; 591 mg potassium.
Nutrition bonus: Selenium (68% daily value), Vitamin C (30% dv), Potassium (17% dv).
1/2 Carbohydrate Servings
Exchanges: 1 1/2 vegetables, 3 very lean meat, 1 fat



DEEP-DISH CHICKEN CORDON BLEU

~Shared by Treva, NC

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls)
2 tablespoons LAND O LAKES® Unsalted or Salted Butter
1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 medium onion, thinly sliced
1 clove garlic, finely chopped
1 box (13.25 oz) frozen baked honey-battered chicken tenders, thawed, cut into 1/2-inch pieces, or 1 deli rotisserie chicken (2 to 2 1/2 lb), shredded
16 slices (1 oz each) Muenster cheese
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon horseradish sauce or cream-style prepared horseradish
1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
1 lb shaved cooked brown-sugar or maple-glazed ham (from deli)

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray. Unroll crescent rolls in baking dish; press perforations to seal. Bake 10 to 13 minutes or until light golden brown. Meanwhile, in 10-inch skillet, heat butter and oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until softened. Remove from heat; stir in cut-up chicken tenders. Place 8 slices of the Muenster cheese over baked crust. In small bowl, stir Parmesan cheese, mayonnaise, mustard, lemon juice, honey, horseradish sauce and thyme until well blended. Spoon half of the mayonnaise mixture evenly over cheese on crust. Spoon chicken mixture evenly over mayonnaise mixture on crust. Spoon remaining mayonnaise mixture evenly over chicken. Cover chicken evenly with ham. Top with remaining 8 slices Muenster cheese. Bake 15 to 20 minutes longer or until cheese is melted and filling is thoroughly heated.


TURKEY PINEAPPLE CURRY

~Shared by Ann S., Mims, FL

Serves 6

1 onion, chopped
1/3 cup butter
1/3 cup flour
2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. white pepper
4 cups turkey or chicken broth
3 cups cooked cubed turkey (or chicken!)
8 oz. can pineapple tidbits, drained

In a large skiillet cook onion in butter until soft. Sprinkle in flour, curry powder and salt. Cook and stir for 3 minutes. Add broth and cook over low heat, stirring constantly until thickened. Add turkey and pineapple and heat until mixture is hot. Serve over hot rice with desired curry accompaniments (chutney, chopped nuts, toasted coconut).

Source: International Recipes


CHICKEN POSOLE

~Shared by Linda H., Rosharon, TX

Serves 4

1 tablespoon olive oil
1  onion, thinly sliced
kosher salt and black pepper
1  32-ounce container low-sodium chicken broth
1  28-ounce can diced tomatoes, drained
1  dried ancho chili, thinly sliced, or 1/4 teaspoon crushed red pepper
2 cups shredded rotisserie chicken meat
1  15-ounce can hominy, rinsed
1  lime, cut into wedges

Heat the oil in a large saucepan over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10 to 12 minutes.

Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, 3 to 4 minutes. Serve with the lime.

Calories 271; Fat 10g; Sat Fat 2g; Cholesterol 66mg; Sodium 788mg; Protein 26g; Carbohydrate 21g; Fiber 4g

Source: www.realsimple.com


RASPBERRY SCONES

~Shared by Marilyn, Canton, OH

2 cup all-purpose flour
1/4 cup plus 1 Tbsp. sugar, divided
2 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 cup chilled butter, sliced
1/2 cup milk
1 egg
1 tsp. lemon zest
3/4 cup raspberries
1 Tbsp. butter, melted

Sift together flour, 1/4 cup sugar, baking powder, salt and nutmeg. Cut in chilled butter until mixture resembles coarse crumbs; set aside. In a separate bowl, combine milk, egg and lemon zest; stir into dry ingredients. When mixture forms a soft dough, fold in raspberries. Shape dough into a ball and knead on a lightly floured surface 8 to 10 times. Lightly coat a baking sheet with non-stick vegetable spray; place dough in the center. Pat into a 9-inch circle about 1/2-inch thick. With a sharp knife, score dough into 8 wedges; do not separate. Brush top of dough with melted butter and sprinkle with remaining sugar. Bake scones at 425 degrees for 15 minutes or until golden. Cool on a wire rack.

Makes 8 servings.


GIRL SCOUT SHORTBREAD COOKIES
Copycat

~Shared by Rusty, Leesburg, FL

1/2 cup butter flavor shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten eggs
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour
1/8 teaspoon baking powder

In a large mixing bowl, cream together the shortening, sugar, vanilla, and salt with an electric mixer. Add the egg and beat mixture until it's fluffy. Add the baking soda and mix for about 20 seconds, then add the buttermilk and mix for an additional 30 seconds. In another bowl, combine the flour and baking powder. Pour dry ingredients into wet ingredients and mix well with an electric mixer until flour is incorporated. Roll the dough into a ball, cover it with plastic wrap and then chill it for 1 hour. Preheat oven to 325°. Roll dough out on a well floured surface to 1/8 inch thick and punch out cookies with a 1 1/2 to 2 inch cutter. Arrange cookies on an ungreased cookie sheet. Bake for 12/15 minutes or until golden brown.


CANADIAN BACON BREAKFAST

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

6 tablespoons Dijon mustard
6 tablespoons honey
6 English muffins, split and toasted
2 tablespoons butter or margarine
12 slices Canadian bacon or thinly sliced ham
1 large Granny Smith apple - peeled, cored and thinly sliced
5 egg whites
1 cup shredded Cheddar cheese
1/2 teaspoon paprika

Directions

Combine mustard and honey; spread 1 tablespoon on each muffin half. In a large skillet, melt butter. Add Canadian bacon and heat through; remove to paper towels to drain. Cook apple slices in the drippings until tender. Arrange bacon on muffins; top with apple slices. Place on a baking sheet. In a mixing bowl, beat egg whites until stiff peaks form. Fold in cheese and paprika; spread over apples. Broil muffins until puffed and golden brown.


CHITTERLINGS

~Shared by Johnny, LA

5 pounds frozen chitterlings - thawed
5 cups water
2 stalks celery with leaves
2 large onions - chopped
2 bay leaves
1 clove garlic - minced
1/2 cup vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 red pepper pods, cut in pieces (optional)

Soak chitterlings in cold water for at least 6 hours. Cover pot. Drain. Strip as much fat as possible from each piece and wash thoroughly in cold water. Make sure it is entirely free of dirt. Cut into small pieces about 1 inch. Place in full pot of water with salt and pepper. Add other ingredients to the pot and cover. Cook over medium heat until tender for about 2 1/2 or 3 hours. Serve with vinegar or hot sauce.

(Serves 4-6)


PEACHES AND CREAM

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

3/4 cup flour
1 large can sliced peaches
3 oz. cream cheese
1/2 tsp salt
1/2 cup sugar
3 tbsp margarine
3 tbsp peach juice
1/2 cup milk
1 tsp baking powder
1 small pkg. vanilla pudding ( not instant)
1 egg

Drain peaches, reserving juice. Combine all ingredients except peaches, sugar, cream cheese, and juice. Beat for 3 minutes: pour into greased 10 inch pie plate. Place peaches over batter. Combine cream cheese, sugar, and peach juice in small bowl and beat until smooth. Pour over peaches and sprinkle with 1 tbsp of sugar combined with 1/2 teaspoon of cinnamon. Bake at 350 for 30-35 minutes. If any left over, store in refrigerator.


HOMEMADE SOFT PRETZELS

~Shared by Treva, NC

1 & 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 & 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Source: Alton Brown of Food Network


LEMON-BLACKBERRY MINI TARTS

~Shared by Linda H., Rosharon, TX

I made my own lemon curd, a recipe that I found at www.joyofbaking.com/LemonCurd.html. The recipe made 1 1/2 cups of lemon curd, and I ended up doubling this recipe and using all of the lemon curd, which gave the cream cheese a good lemon flavor. I also used pre-made graham cracker mini crusts, which cut down on the prep time. The filling I made after doubling the recipe filled 10 crusts.

1/2  of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
1/2  of an 8-ounce package cream cheese, softened
1/4  cup purchased lemon curd
1  cup fresh blackberries
2  tablespoons seedless blackberry spreadable fruit
2  teaspoons lemon juice
4  mint sprigs
Powdered sugar

Let piecrust stand at room temperature 15 minutes. Preheat oven to 400 degree F. Unfold piecrust. Cut four 4-1/2- to 5-inch rounds from piecrust. Press rounds firmly into bottom and up sides of four 3-1/2- to 4-inch individual tart pans with removable bottoms. Trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place pans on a baking sheet. Bake for 10 to 12 minutes or until golden. Cool completely on wire rack.

In a small mixing bowl beat cream cheese and lemon curd with an electric mixer on medium speed until smooth. Divide filling among pastry shells, spreading evenly. Cover; refrigerate 2 hours or until well chilled.

Before serving, remove from pans; arrange tarts on plates. Arrange berries on each tart. Combine spreadable fruit and lemon juice; spoon over tarts. Add a mint sprig, and sift powdered sugar over tops. Makes 4 servings.

Nutrition Facts
Servings Per Recipe 4 servings
Calories 448, Total Fat (g) 25, Saturated Fat (g) 13, Monounsaturated Fat (g) 3, Cholesterol (mg) 56, Sodium (mg) 299, Carbohydrate (g) 54, Total Sugar (g) 18, Fiber (g) 4, Protein (g) 3, Vitamin C (DV%) 15, Calcium (DV%) 3, Iron (DV%) 3

MANHATTAN CRAB CHOWDER

~Shared by Treva, NC

Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version substitutes crab for the clams. To make it cook faster, take your time to finely dice the vegetables. We call for convenient canned crushed tomatoes, but you only need 2 cups; store leftover tomatoes in an airtight container for 1 week in the refrigerator or months in the freezer. Then take them out to toss into other soups or sauces—you can't go wrong with adding tomatoes, from a heart-health perspective! All you need is crusty bread or oyster crackers and a tossed salad and you've got dinner.
 
6 servings, about 1 1/2 cups each
Active Time: 30 minutes
Total Time: 40 minutes
 
Ingredients
2 tablespoons extra-virgin olive oil
1 cup finely diced onion
1 cup cored fennel bulb, finely diced, plus 2 tablespoons chopped fronds, divided
2 tablespoons minced garlic
2 teaspoons Italian seasoning blend
1/8 teaspoon salt
1/2 teaspoon freshly ground pepper
1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1 1/2 cups water
2 cups precooked diced potatoes, (see Tip)
2 cups canned crushed tomatoes
1 pound pasteurized crabmeat, drained if necessary

Preparation
Heat oil in a large saucepan over medium heat. Add onion, diced fennel, garlic, Italian seasoning, salt and pepper and cook, stirring often, until the vegetables are just starting to brown, 6 to 8 minutes.

Add broth, water and potatoes; bring to a boil. Reduce heat to a simmer and cook until the vegetables are tender, 3 to 5 minutes. Stir in tomatoes, crabmeat and fennel fronds. Return to a boil, stirring often; immediately remove from heat.

Nutrition
Per serving : 210 Calories; 5 g Fat; 1 g Sat; 4 g Mono; 88 mg Cholesterol; 21 g Carbohydrates; 19 g Protein; 3 g Fiber; 648 mg Sodium; 515 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 2 very lean meat, 1 fat
 
Tips & Notes
Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments—near other fresh, prepared vegetables

Source: EatingWell for a Healthy Heart Cookbook


CAROB BANANA SMOOTHIE

~Shared by Ann S., Mims, FL

A thick, creamy and sweet smoothie that's more like a chocolate milkshake, yet because it's vegan, sugar-free and very low-fat, it's healthy enough for breakfast everyday. Carob is a healthy and low-fat chocolate substitute, but you could use cocoa powd er instead of the carob, if you prefer.

Ingredients:

3 frozen chopped bananas
3/4 cup soy mik or rice milk
1 1/2 tbsp carob powder
1 tbsp maple syrup or agave nectar
1/2 tsp vanilla

Preparation:
Process all ingredients in a blender until smooth and creamy. You can add more or less soy milk to get the consistency that you prefer.

Source: About.com

ROASTED VEGGIE DIP

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1/2 eggplant, peeled, thick sliced
-  1 zucchini, thick sliced
-  1 yellow squash, thick sliced
-  1/2 red onion, thick sliced
-  4 cloves garlic, roughly chopped
-  Nonstick cooking spray
-  1/2 teaspoon cayenne pepper
-  1 teaspoon seasoning salt
-  1 teaspoon chili powder
-  Salt and pepper

DIRECTIONS

Preheat the oven to 400 degrees F. Spray the eggplant, zucchini, squash, onion, and garlic with the cooking spray, coating well.

In a small bowl, combine the cayenne pepper, seasoning salt, and chili powder. Add one-fourth of the seasoning to the vegetables.

Toss well to combine. Add another one-fourth of the seasoning and toss well. Repeat until the vegetables are evenly coated and all the seasoning is added. Adding the seasonings in stages helps combine the seasonings evenly.

Spray a baking pan with the cooking spray. Add the vegetables in a single layer. Cook vegetables in the oven, until browned, stirring occasionally, roughly 35 minutes.

Place the roasted veggies in the bowl of a food processor. Process to desired consistency. Season with salt and pepper as necessary.

Nutritional Information Per Serving (1/6 of recipe): Calories: 32, Fat: 0 g, Cholesterol: 0 mg, Sodium: 257 mg, Carbohydrate: 7 g, Protein: 2 g
Diabetic Exchanges: 1-1/2 Vegetable

Source: Diabetes Cookbook for Dummies


TABOULI

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 cup dry bulgur wheat
-  1-1/2 cups boiling water
-  2 tablespoons lemon juice
-  2 tablespoons olive oil
-  2 garlic cloves, minced
-  1 teaspoon salt, or to taste (optional)
-  2-3 drops hot pepper sauce (optional)
-  1/4 cup sliced green onion tops
-  2 tablespoons fresh mint leaves or 1/2 teaspoon dried mint
-  1/2 cup coarsely chopped fresh parsley
-  1 large tomato, diced
-  1 small cucumber, peeled, seeded, and diced

DIRECTIONS

In a large bowl, combine the bulgur and boiling water. Cover and let stand 15 to 20 minutes, until the bulgur has softened and most of the water has been absorbed. Drain in a sieve. Return the bulgur to the bowl.

Add the lemon juice, oil, garlic, salt (if desired), and hot pepper sauce (if desired). Stir to mix well. Stir in the onions, mint, parsley, tomato and cucumber. Stir the vegetable mixture into the bulgur.

Serve at once, or cover and refrigerate several hours. Stir before serving. Leftover tabouli will keep in the refrigerator for 2 to 3 days.

Nutritional Information Per Serving (1/2 cup): Calories: 135, Fat: 5 g, Cholesterol: 0 mg, Sodium: 12 mg, Carbohydrate: 21 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Monounsaturated Fat

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


CHINESE SESAME NOODLES

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  1 tablespoon peanut butter
-  2 tablespoons lite soy sauce
-  1 teaspoon sesame oil
-  3 garlic cloves, minced
-  1 teaspoon grated ginger
-  2 cups cooked thin spaghetti noodles
-  1/2 cup thinly sliced red pepper
-  1/2 cup thinly sliced carrots
-  1/4 cup minced scallions
-  1/4 cup bean sprouts
-  Red pepper flakes

DIRECTIONS

In a small saucepan, combine the peanut butter, soy sauce, sesame oil, garlic, and ginger. Bring the mixture to a boil, reduce the heat, and simmer for 3 minutes.

Combine the remaining ingredients and pour the hot peanut sesame dressing over the pasta vegetable mixture. Serve immediately, or chill and serve cold.

Nutritional Information Per Serving (1 cup): Calories: 102, Fat: 2 g, Cholesterol: 0 mg, Sodium: 219 mg, Carbohydrate: 17 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1/2 Fat

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


CHOCOLATE MERINGUE BITS WITH STRAWBERRIES AND CREAM

~Shared by Mary S., Nashville, TN

Yield: Forty 1-1/2-inch meringues

INGREDIENTS

-  4 egg whites
-  1/4 teaspoon cream of tartar
-  1 teaspoon vanilla extract
-  2/3 cup Splenda
-  1/3 cup cocoa powder
-  1 cup reduced-fat tub style whipped topping
-  40 strawberries

DIRECTIONS

Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment paper.

Beat the egg whites, cream of tartar, and vanilla at high speed with an electric mixer until frothy. Add the Splenda, 1 tablespoon at a time, beating until stiff peaks form, roughly 5 to 7 minutes. Gently fold in the cocoa powder until completely incorporated.

Spoon heaping tablespoons of the mixture onto the baking sheets. Bake for 1 hour and 30 minutes; turn the oven off. Let the meringues stand in the closed oven for 8 hours or overnight. Store in an airtight container.

Just before serving, top each meringue with 1 scant teaspoon of whipped topping and a strawberry.

Nutritional Information Per Serving (1 meringue): Calories: 13, Fat: 0 g, Cholesterol: 0 mg, Sodium: 6 mg, Carbohydrate: 2 g, Protein: 1 g
Diabetic Exchanges: Free Food

Source: Diabetes Cookbook for Dummies


CURRIED CORN & CRAB CAKES

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  5 teaspoons canola oil, divided
-  1 cup fresh corn kernels (from 2 ears) or frozen
-  1/4 cup finely chopped onion
-  1/2 teaspoon curry powder
-  1 clove garlic, minced
-  1 pound lump crabmeat, shells removed
-  1/3 cup reduced-fat mayonnaise
-  2 large egg whites
-  2 tablespoons lime juice
-  3 tablespoons chopped fresh cilantro
-  2 tablespoons chopped fresh mint
-  1/4 teaspoon salt, or to taste
-  1 cup fine, dry, unseasoned breadcrumbs, divided
-  Lime wedges

DIRECTIONS

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, curry powder and garlic; cook, stirring often, until vegetables are soft, about 5 minutes. Transfer mixture to a large bowl and let cool completely. Stir in crabmeat.

Whisk mayonnaise, egg whites, lime juice, cilantro, mint and salt in a small bowl. Fold into the crab mixture. Stir in 1/2 cup breadcrumbs. Using about 1/3 cup per patty, form the mixture into eight 3/4-inch-thick patties. Dredge the patties in the remaining breadcrumbs.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 4 crab cakes and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn cakes over onto the prepared baking sheet. Add the remaining 2 teaspoons oil to the skillet and repeat with the remaining 4 crab cakes.

Bake the crab cakes until golden on the second side and heated through, 15 to 20 minutes. Serve with lime wedges.

Nutritional Information Per Serving (2 crab cakes): Calories: 343, Fat: 14 g, Cholesterol: 72 mg, Carbohydrate: 29 g, Protein: 26 g, Fiber: 2 g, Sodium: 784 mg
Diabetic Exchanges: 2 Starch, 3 Lean Meat

Source: The EatingWell Diabetes Cookbook

TEX-MEX BREAKFAST TACOS

~Shared by Ann S., Mims, FL

Ingredients

4 large egg whites or 2 large eggs
Salt and pepper
1 teaspoon vegetable oil
2 corn tortillas (6-inch)
1/4 cup store-bought salsa
1/4 avocado, diced
2 scallions, thinly sliced
2 teaspoons fresh lime juice
Chopped fresh cilantro (optional)

Instructions

In a bowl, whisk together the egg whites or eggs and 2 tablespoons water. Season the mixture with salt and pepper.

In a nonstick skillet, heat the oil over medium heat. Add the egg mixture and cook, stirring with a rubber spatula, just until the eggs are set.

Wrap the tortillas in a damp paper towel and microwave them on high for 10 seconds. Remove them and place each one on a plate. Dividing the ingredients evenly between the two tortillas, layer one half of each tortilla with the eggs, salsa, avocado, and scallions. Sprinkle with lime juice and top with cilantro, if desired. Fold to make your taco and serve while warm.

Makes 2 Tex-Mex Breakfast Tacos

Source: Everyday Food: Great Food Fast


ASPARAGUS ALFREDO

~Shared by Maggie, TX

Makes: 2 servings
Start to Finish: 25 minutes

Ingredients

4  ounces dried spaghetti, linguine, fettuccine or angel hair pasta or 9-ounce refrigerated pasta
1  cup 1-inch pieces fresh asparagus
1/2  of a 10-ounce container refrigerated Alfredo sauce (1/2 cup)
1/2  teaspoon finely shredded lemon peel

Directions

1. Prepare the pasta according to package directions, adding the asparagus the last 3 minutes of cooking; drain. Add pasta mixture to pan. Stir in Alfredo sauce and lemon peel. Cook and stir until heated through.

Nutrition Facts
Calories 426.3,
Total Fat (g) 20,
Saturated Fat (g) 10.7,
Monounsaturated Fat (g) .1,
Polyunsaturated Fat (g) .4,
Cholesterol (mg) 40,
Sodium (mg) 258.3,
Carbohydrate (g) 49.5,
Total Sugar (g) 5.1,
Fiber (g) 2.8,
Protein (g) 12.3

Source: Better Homes & Gardens magazine

POTATO SOUP MIX

Adapted from All Recipes.

Makes 1 quart sized jar.

2 cups instant mashed potatoes
1-1/2 cups dry milk powder
1-1/2 Tablespoons chicken bouillon granules
2 teaspoons dried chopped onion
1 teaspoon dried parsley
1/8 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground tumeric
1 teaspoon seasoning salt

Combine all ingredients in a large bowl and mix until a homogenious mixture is acheived.  Pour into a one quart jar.

Attach the following instructions:  To serve, place 1/2 cup soup mix in bowl.  Stir in 1 cup boiling water until smooth.

Source: Noble Pig (link has step-by-step tutorial)


CHEDDAR DILL MUFFINS

3 & 1/2 cups all-purpose flour
2 cups shredded Cheddar cheese
3 Tbsp sugar
2 Tbsp baking powder
2 teaspoons dill weed
1 tsp salt
1 & 3/4 cups milk
2 eggs, lightly beaten
1/4 cup butter, melted

1) In a bowl, combine the first six ingredients.

2) Combine milk, eggs and butter; stir into dry ingredients just until moistened.

3) Fill greased or paper-lined muffin cups two-thirds full. Sprinkle additional cheese on top of each muffin, if desired.

4) Bake at 400F for 25-30 minutes or until muffins test done.

5) Cool for 10 minutes; remove from pan to a wire rack.


ASPARAGUS BEEF LO MEIN

1 boneless beef sirloin steak (1 pound), thinly sliced
1/4 teaspoon minced garlic
2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
2-1/4 cups water, divided
2 packages (3 ounces each) beef ramen noodles
2/3 cup hoisin sauce

In a large skillet or wok, stir-fry beef and garlic in oil for 5 minutes or until meat is no longer pink. Add the asparagus; stir-fry for 2 minutes or until crisp-tender.

In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)

In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture.

Makes 4 servings


CORNBREAD CASSEROLE

1 can whole kernel corn, drained
1 can cream style corn
1 box Jiffy corn muffin/bread mix
1 cup sour cream
1 stick butter, melted
1 cup (or so) of shredded cheddar cheese

Heat oven to 350. Mix all the ingredients together besides the cheese. May add some of the cheese in with the mixture. Bake in a greased 9x13 dish for 45 minutes or until golden on top. Sprinkle cheese over the top and bake 5-10 more minutes.


TACO STEW

1 lb. lean ground beef
1 medium onion, chopped
15-1/4 oz. can whole kernel corn, undrained
10 oz. can diced tomatoes with mild green chilies, undrained
15 oz. can pinto beans in chili sauce, undrained
1-1/4 oz. envelope taco seasoning
1 can tomato soup
1 cup water
Baked corn tortilla chips or plain Doritos (I prefer Doritos)
Cheddar cheese, grated

1. Brown the beef and onion in a Dutch oven. Drain and rinse meat.

2. Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese.

3. Cook over medium heat until thoroughly heated.

4. To serve, crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew. Sprinkle with cheese.

Hint: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain.


GARLIC PORK TENDERLOIN

1 lb. pork tenderloin
1 Tbs. Good Season Garlic & Herb dressing mix
1/2 tsp. paprika
1/2 tsp. dried thyme leaves
1/2 tsp. dried sage leaves
1/2 cup Bull's-Eye Original Barbecue Sauce

1. Place pork in foil-lined baking pan. Mix dressing mix, paprika, thyme and sage until well blended; rub evenly.

2. Bake pork at 425 for 20 to 25 minutes or until cooked through (160F).

3. Cut pork into slices. Serve with barbecue sauce.

Note: Use remaining Dressing Mix to prepare dressing as directed on package, using 1/2 cup each of the vinegar, water and oil. Cover and store in refrigerator until ready to use.

Serving Suggestion: For a colorful complement to this savory pork, serve with baked sweet potatoes and fresh steamed broccoli.

Creative Leftovers: Refrigerate any leftover sliced pork for use in sandwiches. Serve in toasted split sandwich rolls topped with chopped romaine lettuce.

Source: Kraftfoods.com


FRENCH GREEN BEAN CASSEROLE

1 large onion, thinly sliced
3/4 stick margarine
1 bag or 2 boxes frozen French cut green beans
1 can bean sprouts
1 can water chestnuts
1 can cream of mushroom soup
1 can French fried onion rings
2 cups sharp, grated cheddar cheese

Saute onion in margarine. Cook beans by directions. Drain beans, bean sprouts, water chestnuts; mix well with soup and onions. Pour mixture into greased 9x13 baking dish and cover with grated cheese, then onion rings. bake at 350 for 35 minutes.

Note: This can be made a day ahead or frozen a week ahead, adding cheese and onion rings when ready to bake.


APPLE CRISP

8 medium apples, peeled and sliced
1 Tbs. fresh lemon juice
1/2 cup flour
1 cup brown sugar
1 cup rolled oats
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup butter

Place apple slices in two quart baking dish. Sprinkle with lemon juice. Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into 1-inch chunks. Blend into dry ingredients, using a pastry blender two forks or your hands. When crumbly, sprinkle over apples. Bake at 375 for 15 minutes. Turn oven down to 350 and bake for 30 minutes more.