Welcome to your Wednesday edition of A to Z Recipes newsletter. Happiest of Mother's Day wishes go out to all Mothers everywhere! I hope Sunday is a very special day for each of you! Motherhood is the toughest job on earth. Yes, tougher than Fatherhood! Any father who doubts me can describe to me the affect on their body experienced as a result of the delivery of each of their children. 'Nuff said!

I would like to thank those of you who sent me an e-card or e-mail wishing me a Happy Birthday yesterday. I had a great day and my teens prepared homemade spaghetti with meat sauce for dinner. Yoo-hoo! Those kids can cook!

Join me in wishing Linda in Michigan a speedy recovery. She has been under the weather and getting some much-needed rest for recovery.

Today's issue is a whopper, filled with recipes from your fellow readers. Of course, you will notice that many are from Treva in Eastern Tennessee. That's because she sends in so many and I know you enjoy them as much as I do. It would be nice if your recipes were posted in the next issue. How about it?

I will see you here on Sunday for the final installment of our last Monthly Theme topic of Heirloom Recipes. It is a biggie as we have many excellent recipes to share. Make sure you read all about our current theme topic of Regional Recipes - Food From Home in the Monthly Theme section and join in the sharing!.

"If I added spaghetti, the detained Italians sent me an engrossed testimonial and everybody else objected. If I put pierogi and mazovian noodles on the table, the Poles were happy and the rest disconsolate. Irish stew was no good for the English and English marmalade was gunpowder to the Irish. The Scotch mistrusted both. The Welsh took what they could get."

-- Henry Curran, Ellis Island commissioner. Found on the menu of Kelly's Ellis Island Restaurant & Pub, which offers everything from St. Louis spare ribs to vegetarian baked penne pasta.

Mother's Poem
By Carolyn Miller

In a matter of days 
you learned to 
grab on tight, 
little doll arm 
curled around me, 
sweet burr, 
possum baby. 
Your arms around 
my neck: warm 
noose, endless circle. 

I carried you 
from room to room 
your head as heavy 
as a cabbage; 
I was always careful 
of the doorjambs, 
tiny albatross. 

You weigh me down, 
you anchor me. 
After I set you down 
you will carry me with you 
like an awkward suitcase 
all our days.

Children Learn What They Live

If children live with criticism, they learn to condemn.
If children live with hostility, they learn to fight.
If children live with fear, they learn to be apprehensive.
If children live with pity, they learn to feel sorry for themselves.
If children live with ridicule, they learn to feel shy.
If children live with jealousy, they learn to feel envy.
If children live with shame, they learn to feel guilty.
If children live with encouragement, they learn confidence.
If children live with tolerance, they learn patience.
If children live with praise, they learn appreciation.
If children live with acceptance, they learn to love.
If children live with approval, they learn to like themselves.
If children live with recognition, they learn it is good to have a goal.
If children live with sharing, they learn generosity.
If children live with honesty, they learn truthfulness.
If children live with fairness, they learn justice.
If children live with kindness and consideration, they learn respect.
If children live with security, they learn to have faith in themselves and in those about them.
If children live with friendliness, they learn the world is a nice place in which to live.

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

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F-R-E-E SHIPPING ON ALL ORDERS !

POSITION AVAILABLE : MOM

JOB DESCRIPTION 
Long term team players needed for challenging Permanent work 
in an often chaotic environment. Candidates must possess 
excellent communication and organizational skills and be able 
to work various hours, which will include evenings and weekends 
and frequent 24 hour shifts on call. Some overnight travel 
required, including trips to primitive camping sites on rainy 
weekends and endless sports tournaments in faraway cities. 
Travel expenses not reimbursed. Extensive courier duties 
also required. You will be expected to carry with you at all times 
those things needed at any given moment in odd locations such as
but not nearly limited to tissue, batteries, chap stick, paper clips for
broken zippers and snacks when someone will die from starvation.

RESPONSIBILITIES:
This is for the rest of your life." Must be willing to be hated at 
least temporarily, until someone needs $5 to go somewhere.
Must be willing to bite tongue repeatedly. Also, must
possess the physical stamina of a pack mule and be able to go 
from zero to 60 mph to three in seconds flat in case, this time, 
the screams from the backyard are not someone just crying wolf. 
Must be willing to face stimulating technical challenges, such as 
small gadget repair, mysteriously sluggish toilets and stuck zippers. 
Must screen phone calls, maintain calendars and coordinate production
of multiple homework projects. Must have ability to plan and organize
social gatherings for clients of all ages and mental outlooks. Must be
willing to be indispensable one minute, an embarrassment the next.
Must handle assembly and product safety testing of a half
million cheap, plastic toys and battery operated devices.
Must always hope for the best but be prepared for the worst.
Must assume final, complete accountability for the quality of the end
product. Responsibilities also include floor maintenance and janitorial 
work throughout the facility. Illness or chronic pain is accepted in this
position but will not be excused as a reason to not fulfill all of the job
requirements, however those you work for are allowed excuses.

POSSIBILITY FOR ADVANCEMENT AND PROMOTION:
Virtually none. Your job is to remain in the same position for years,
without complaining. You must constantly retrain and update your skills 
without forgoing your current duties, so that those in your charge can 
ultimately surpass you.

PREVIOUS EXPERIENCE:
None required, unfortunately. But you must have the patience 
of a Saint when you accidentally get pinched or bopped in the 
head by an energetic oblivious little one. On-the-job training offered
on a continually exhausting basis. *NOTE* Babies have the strength 
of two men in their tiny little fingers.

WAGES AND COMPENSATION:
You pay them, offering frequent raises and bonuses. 
A balloon payment is due when they turn 18 because of the
assumption that college will help them become financially independent.
When you die, you give them whatever is left. 
The oddest thing about this reverse-salary scheme is that you actually 
enjoy it and wish you could only do more.

BENEFITS:
While there is no weekly pay check, no health or dental insurance,
no pension, no tuition reimbursement, no paid holidays and no 
stock options offered the job does supply limitless opportunities for personal 
growth and free hugs for life if you play your cards right!


AAADD (Age Activated Attention Deficit Disorder)

Shared by Jim, WA

This is how Age Activated Attention Deficit Disorder manifests itself: 

I decide to water my garden. As I turn on the hose in the driveway, I look over at my car and decide my car needs washing. 

As I start toward the garage, I notice that there is mail on the porch table that I brought up from the mailbox earlier. I decide to go through the mail before I wash the car. 

I lay my car keys down on the table, put the junk mail in the garbage can under the table, and notice that the can is full. 

So, I decide to put the bills back on the table and take out the garbage first. But then I think, since I'm going to be near the mailbox when I take out the garbage anyway, I may as well pay the bills first. 

I take my checkbook off the table, and see that there is only one check left. My extra checks are in my desk in the study, so I go inside the house to my desk where I find the can of Coke that I had been drinking. 

I'm going to look for my checks, but first I need to push the Coke aside so that I don't accidentally knock it over. I see that the Coke is getting warm, an d I decide I should put it in the refrigerator to keep it cold. 

As I head toward the kitchen with the Coke a vase of flowers on the counter catches my eye--they need to be watered. I set the Coke down on the counter, and I discover my reading glasses that I've been searching for all morning. I decide I better put them back on my desk, but first I'm going to water the flowers. 

I set the glasses back down on the counter, fill a container with water and suddenly I spot the TV remote. Someone left it on the kitchen table. 

I realize that tonight when we go to watch TV, I will be looking for the remote, but I won't remember that it's on the kitchen table, so I decide to put it back in the den where it belongs, but first I'll water the flowers. 

I pour some water in the flowers, but quite a bit of it spills on the floor. So, I set the remote back down on the table, get some towels and wipe up the spill. 

Then I head down the hall trying to remember what I was planning to do. 

At the end of the day: the car isn't washed the bills aren't paid there is a warm can of Coke sitting on the counter the flowers don't have enough water there is still only one check in my check book I can't find the remote I can't find my glasses I don't remember what I did with the car keys. 

Then when I try to figure out why nothing got done today, I'm really baffled because I know I was busy all day long, and I'm really tired. 

I realize this is a serious problem, and I'll try to get some help for it, but first I'll check my e-mail. 

Do me a favor, will you? Forward this message to everyone you know, because I don't remember to whom it has been sent. Or who sent it to me. 

Don't laugh -- if this isn't you yet, your day is coming! 

GROWING OLDER IS MANDATORY. GROWING UP IS OPTIONAL. LAUGHING AT YOURSELF IS THERAPEUTIC! 

Have a Great Day

TUNA PATTIES

~Submitted by Barbara, Chula Vista, CA

1 (7 3/4 ounces) can Oregon's Choice Gourmet Albacore
1/2 cup bread or cracker crumbs
1/2 cup chopped celery
2 tablespoons minced onion
1/3 cup mayonnaise
2 tablespoons chili sauce or ketchup
1 teaspoon lemon juice
4 hamburger buns

Combine first 4 ingredients. Blend next 3 ingredients, stir into tuna mixture. Form 4 patties and fry in lightly oiled skillet over medium heat about 5 minutes or until brown. Serve on toasted buns with lettuce and tomato slices.

Source: oregonschoice.com



LAZY MAN'S BREAD

~Submitted by Treva, Eastern TN

1/4 cup shortening
2 cups self-rising flour
1 1/2 cups milk

Preheat oven to 450 degrees F. Place 1 tablespoon of shortening in an 8-inch cast iron skillet and place in oven to heat up.

In a medium bowl, combine remaining shortening, flour and milk, mixing well. Pour immediately into hot skillet and return to oven and bake for about 15 minutes until crusty brown.

4 to 6 servings.



SPICY PINEAPPLE CHICKEN

~Submitted by Jean, Syracuse, NY

A type of Thai sweet and sour chicken, with a hint of heat.

Yield:
4 servings 

Time:
Total time: 20 minutes

Ingredients:
1 Tbsp olive oil, divided 
1 medium onion, cut into crescents 
Salt & pepper 
1.5 lbs boneless & skinless chicken thighs or breasts 
1 can (20 oz) pineapple chunks (in heavy syrup) 
1/3 cup balsamic vinegar 
1 Tbsp A Taste of Thai Garlic Chili Pepper Sauce 
1 Tbsp A Taste of Thai Fish Sauce 
1/2 lb sugar snap peas, trimmed 
2 tsp cornstarch 

Optional: 
Cooked Jasmine Rice or Rice Noodles 

Equipment:
Large skillet 

Directions: 
1 Heat 1/2 of oil in large skillet over medium-high heat; add onions. Stir fry until onions start to brown. Remove to plate and cover. 

2 Add remaining oil to skillet. Salt and pepper chicken. Place in skillet and brown well on all sides. Strain 1/4 cup syrup from pineapples and set aside. Pour remaining syrup into skillet with chicken, reserving pineapples for later. 

3 Add vinegar, Garlic Chili Pepper Sauce and Fish Sauce to skillet. Mix sauce together and bring to a boil. Turn down to an active simmer and cook chicken through (turning chicken once or twice to coat with sauce). Remove chicken to plate with onions and re-cover. 

4 Turn heat to high and add peas and pineapple chunks. Stir fry 1-2 minutes. Mix cornstarch into reserved pineapple syrup until smooth. Add to skillet and bring to a boil. 

5 Add chicken and onions with accumulated juices back to skillet. Cook until sauce turns translucent and all ingredients are combined. Serve with Jasmine Rice or Rice Noodles.



SHRIMP TETRAZZINI

~Submitted by Treva, Eastern TN

2 tablespoons margarine 
1 medium onion, chopped 
8 ounce package fresh mushrooms, sliced 
1/2 pound fresh shrimp, shelled and deveined 
8 ounces vermicelli, cooked and drained 
1/4 cup flour 
1/4 cup mayonnaise 
2 cups milk 
1/4 cup sherry or white wine 
1/3 cup grated Parmesan cheese 

Heat oven to 350 degrees. In skillet, melt margarine. Sauté onion and mushroom until tender. Add shrimp and cook just until it turns pink. Remove shrimp from skillet. Combine with vermicelli in large bowl. Add flour, mayonnaise and salt to skillet. Gradually add milk and wine, stir constantly until mixture is thick and comes to a boil. Continue boil and stir for 1 minute. Add mixture to vermicelli and shrimp. Turn into 1 & 1/2 quart casserole. Sprinkle with Parmesan cheese and bake about 30 minutes. 

Yield:: 4 Servings 

SHOPPING FOR SHRIMP 

Shrimp come in a wide range of sizes; the larger the shrimp, the higher the price. (In some areas of the country, very large shrimp may be called prawns, a term used in many other countries to refer to shrimp of any size. But in the United States, shrimp is the standard name for all types and sizes.) 

Size classifications range from Tiny (150 to 180 shrimp per pound) through Colossal (10 shrimp or less per pound). Larger shrimp may cost more per pound, but they may not taste any better than their smaller counterparts. Fresh-frozen shrimp are sold in bulk; whole, shelled, and shelled and deveined, and either raw or cooked. You can also buy canned or packaged frozen cooked shrimp. 

Fresh shrimp should have a clean smell, with no trace of ammonia. If sold still frozen, shrimp should be solidly encased in ice. Cooked shrimp should be purchased the same day they were cooked (the same is true of cooked crab or lobster). If cooked in the shell, shrimp should be pinkish-orange, with opaque rather than translucent flesh. Fresh-cooked seafood should not be displayed alongside raw fish or shellfish, as bacteria can migrate from the raw to the cooked.



CAKE FLOUR SUBSTITUTE

~Submitted by Brenda, AL

I know some times recipes call for Cake Flour...if you are like me I don't buy all those different ones...here is a substitute so you don't have to.

1 cup All Purpose flour 
1 tablespoon cornstarch

Sift together and use as cake flour.



WHOLE WHEAT MAPLE SNICKERDOODLES

~Submitted by Treva, Eastern TN

2 & 2/3 cups whole wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup butter
2/3 cup maple syrup
2 eggs
2 Tablespoons raw sugar
1 teaspoon cinnamon

Mix first four dry ingredients together in a small bowl. In a different, larger bowl, cream butter thoroughly. Slowly add maple syrup to butter, mixing thoroughly. Mix in eggs, one at a time to butter mixture. Add flour gradually and mix together.

Cover and refrigerate dough for at least one hour or until dough is firm enough to handle. Form dough into 1 inch balls; roll in a mixture of the 2 TBSP sugar and 1 tsp cinnamon. Place on very lightly greased cookie sheet (or parchment); flatten cookies slightly with bottom of a drinking glass. Bake in a 375 Degree F oven for about 8 minutes or until light golden. Cool on wire racks. 

Yields about 5 dozen.



ROASTED CAPSICUM AND TOMATO SOUP

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

1 tablespoon olive oil
1 brown onion, chopped
500g commercial roasted capsicum, chopped
680ml tomato puree
4 cups chicken stock
Sea salt and cracked black pepper
1 loaf wood-fired bread, roughly chopped
thyme leaves to serve 

Place the oil and onion in a large saucepan over high heat. 

Cook for 3-4 minutes or until tender.

Add the capsicum, puree, stock, salt and pepper, bring to the boil, reduce the heat to low and simmer for 15 minutes.

Using a hand-held stick mixer, blend the soup until smooth.

To serve, top with the bread and thyme.



CAJUN CORN AND CRAB CAKES

~Submitted by Treva, Eastern TN

1 large egg
1 pound crabmeat
1 teaspoon Cajun spice blend
2 tablespoons mayonnaise
1 cup fresh corn kernels
1-1/4 to 1-1/2 cups bread crumbs
2 tablespoons olive oil (for frying)

In large bowl, beat egg. Carefully pick through crabmeat, removing any pieces of shell. Keep lumps of crabmeat as large as possible. To beaten egg, add crabmeat, Cajun spice blend, mayonnaise and corn. Using a round mold or by hand, form crab mixture into about 24 two-inch-wide flat cakes. On sheet of waxed paper, evenly spread crumbs. Dredge cakes lightly in bread crumbs to coat. Heat nonstick skillet over moderate heat; add olive oil. Add cakes to skillet; cook through, turning once when first side is nicely browned. Remove and drain crab cakes on absorbent paper. Serve with sweet red-pepper relish.



STARBUCK'S CHOCOLATE WAFFLES WITH COFFEE SYRUP

~Submitted by Judy, MI

1 ounce milk chocolate or milk chocolate chips (3 tablespoons) 
1/2 cup butter, melted
2 eggs, separated 
2 cups buttermilk or sour milk 
2 cups all-purpose flour 
1 tablespoon sweet ground cocoa (be sure to use sweet, such as Ghiradelli's, not unsweetened) 
1 tablespoon granulated sugar 
1 teaspoon salt 
1 1/2 teaspoons baking soda

Syrup: 
1 cup water 
3/4 cup granulated sugar 
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans 
1/8 teaspoon ground cinnamon 

To make waffles: Preheat standard or Belgian waffle iron. Melt milk chocolate and butter over low heat, stirring to combine to a sauce-like consistency. 

Put egg yolks in a mixing bowl and beat well. Stir in the buttermilk or sour milk. 

In another bowl, mix the flour, cocoa, sugar, salt and baking soda. Add the flour mixture to the yolk mixture and beat until smooth. Stir in the melted butter and chocolate and mix just until incorporated. 

In a small bowl, beat the egg whites until stiff but still moist. Gently fold the whites into the batter. 

With a ladle, scoop 1/2 to 3/4 cup batter onto oiled waffle iron and cook according to manufacturer's directions. Serve with butter or coffee-flavored ice cream and warm coffee syrup. 

To make syrup: Heat water and sugar in saucepan, stirring until boiling. Heat just until sugar mixture colors slightly. 

Remove saucepan from heat and allow to cool for 2 to 3 minutes. Add hot double-strength coffee and cinnamon and mix thoroughly. Avoid reheating syrup. 

Makes approximately 10 waffles.



CHERRY COTTAGE PUDDING WITH CHERRY SAUCE

~Submitted by Treva, Eastern TN

3/4 cup sugar
1/4 cup shortening
1 egg, beaten
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup milk
1 large can cherries, drained, reserving liquid
1/2 teaspoon almond extract

Cream shortening and sugar; add egg, beating well. Sift dry ingredients and add alternately with milk to creamed mixture. Fold in cherries and extract.

Bake in a greased 8 x 8-inch pan at 375 degrees for about 45 minutes. 

Cherry Sauce

3/4 cup sugar
2 tablespoons cornstarch
1 cup cherry juice, if necessary, add water to make a cup
1/2 cup water
1/4 teaspoon almond extract

Mix sugar and cornstarch. Stir in juice, water and extract. Cook until thick, stirring constantly.



DO-AHEAD TUNA CASSEROLE

~Submitted by Janet S., MN

1 can (11 oz) Cream of Mushroom Soup
1 cup milk
1 cup sharp cheddar cheese, shredded
2 T minced onion
1 cup uncooked elbow macaroni
1 can (6 1/2 oz) tuna
2 hard-cooked eggs (diced)

Stir soup until creamy. Add milk, cheese, macaroni, and tuna. Fold in eggs. Turn into buttered 1 1/2 quart baking dish. Refrigerate 3 - 4 hours or overnight. Bake uncovered at 350F for 1 hour.



TRINIDADIAN SUMMER CHICKEN SALAD

~Submitted by Ann, Montreal, Quebec, Canada

SALAD:
3 cups pre-cooked chicken cubed
1 red pepper, diced
1/2 cup red onion, minced
1 cucumber, minced
1 1/2 cups pineapple, diced

DRESSING:
3 tbsp olive oil
1/4 cup fresh lime juice
1 cup parsley leaves
1 cup chives, finely chopped
1/4 cup thyme leaves
2 tbsp orange zest
1/2 teas salt
1/4 teas black pepper

In large bowl, toss together chicken, red pepper, red onion, cucumber and pineapple. 

In bowl of food processor, place all ingredients for dressing. Process until pureed. Pour dressing over salad ingredients and toss well. 

Serve immediately, or cover and refrigerate until served.

Source: National Chicken Council




SCALLOP ASPARAGUS LINGUINE

~Submitted by Treva, Eastern TN

1 bunch asparagus, cut diagonally into 2" pieces 
8 oz spinach linguine 
16 sea scallops (about 1 lb) 
1/4 tsp salt 
2 tsp olive oil
2 Tbsp lemon juice 
Strip lemon zest, 1/2" x 3", thinly sliced 
1/4 c chopped fresh basil + additional leaves for garnish

1. In large pot, bring 3 quarts of water to a boil. Add asparagus and cook 1 minute until bright green and crisp-tender. Remove with tongs, rinse in cool water, and set aside. In same pot, cook pasta until al dente, about 10 minutes. 

2. Season scallops with freshly ground black pepper to taste and half of the salt. Heat 12" skillet over medium-high heat. Add oil to pan. Add scallops and cook 5 minutes. Flip scallops and cook until opaque in center, about 3 minutes. Remove from pan and set aside.

3. Combine lemon juice, lemon zest, 1/4 cup of water, and remaining salt in same skillet and cook, stirring until slightly reduced, about 1 minute.

4. Drain pasta and toss with asparagus, basil, and lemon juice mixture. Serve in large bowl topped with scallops and garnished with basil leaves.

Makes 4 Servings

Per Serving: 340 cal, 27 g pro, 49 g carb, 4.5 g fat, 0 g sat fat, 35 mg chol, 4 g fiber, 350 mg sodium



APRICOT OAT AND BRAN MUFFINS

~Submitted by Larry Holmes, Ontario, Canada

½ cup natural (baker’s) bran
½ cup boiling water
1 ½ cups whole wheat flour
1 cup quick-cooking rolled oats (not instant)
1/3 cup wheat germ
1 ½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¾ cup packed brown sugar
1/3 cup vegetable oil
1 egg
¾ cup chopped dried apricots

In bowl, mix bran with boiling water; let cool 

In large bowl, whisk together flour, oats, wheat germ, baking soda and salt. In separate bowl, whisk together buttermilk, sugar, oil and egg. Pour over dry ingredients along with bran mixture. Sprinkle with apricots. Stir just until combined but still lumpy.

Spoon into greased or paper-lined muffin cups. Bake in center of 375°F oven until tops are firm to the touch, 18 to 20 minutes. 

Makes 12 muffins.

Per muffin: 232 calories; 6 g protein; 8 g total fat (1 g saturated fat); 38 g carbohydrates; 5 g fiber; 16 mg cholesterol; 274 mg sodium



RUSH HOUR HAMBURGER STROGANOFF

~Submitted by Treva, Eastern TN

4 to 6 servings

Quick, easy, good, better than the boxed.

12 oz. wide egg noodles, cooked & tossed with 1 tbsp. butter at serving time
1 pound lean ground beef
1 tablespoon olive oil**
1/2 of a sweet onion, chopped
1 garlic clove, mashed and minced
1 tablespoon tomato paste
A pinch of thyme
A dash of Worcestershire
1 tablespoon flour
1 can beef broth
Salt and pepper to taste
1/2 cup sour cream

**original recipe called for canola oil; but, I prefer olive oil 

Boil noodles in large pot of boiling water according to package instructions; toss with butter; keep warm until serving time. 

While noodles are boiling, in a sauté pan or large skillet (non-stick of course) heat the olive oil over medium-high heat. Add the onion and cook till softened, about 3 minutes. Add the garlic, sauté 1 minute. Add the beef and sauté, stirring, until all pink is gone. Stir in the tomato paste,thyme, and Worcestershire. Sprinkle on the flour and stir in. Stir in the broth. Cook until mixture thickens slightly. Season to taste with salt and pepper. Remove from heat and stir in the sour cream. Return to stove top over low heat if necessary; do not boil once sour cream has been added. Serve with buttered noodles. 

NOTES:
*If you don't have noodles in the pantry, try this over cooked white or brown rice, or even mashed potatoes.
*If you don't have an onion handy, go to your spice cabinet for onion powder or onion flakes or onion juice. If you don't have any of those, substitute some Worcestershire or A-1®steak sauce to add flavor!
*If you don't have tomato paste, substitute ketchup
*If you don't have beef broth, try chicken broth; or bouillon cubes or crystal mixed per their package instructions.
*But do have the real thing, when it comes to the sour cream!



RICE AND SPINACH BAKE

~Submitted by Lou, FL

10 oz. pkg. frozen chopped spinach, drained and squeezed dry
1 cup rice, cooked 
1 cup plus 1/2 cup sharp Cheddar Cheese, shredded and divided 
2 eggs 
2 Tbs butter, softened
1/3 cup milk
1 onion, chopped
1/2 tsp salt

* I added 1 garlic clove to the rice while cooking to get the flavor.

Mix spinach, rice, one cup cheese, eggs, butter, milk, onions and salt together and pour into an 8x8-inch casserole dish. Bake at 350 for 20 minutes. Sprinkle remaining cheese over and continue to bake an additional 5 minutes or until cheese melts.

Makes 4 servings 



EASY PINEAPPLE BREAD

~Submitted by Treva, Eastern TN

1 can (approx. 9 ounces) crushed pineapple in syrup
2 & 1/2 cups biscuit baking mix
1/3 cup granulated sugar
4 TBSP butter, room temperature
2 eggs
1/2 cup chopped pecans or walnuts
Granulated sugar mixed with a little cinnamon, optional

Preheat oven to 350 deg. 

Grease and flour a 9 x 5 x 3-inch loaf pan. Drain pineapple well, reserving 3 TBSP of the syrup. In a mixing bowl, combine baking mix, sugar, butter, eggs, reserved syrup, and pineapple; blend with mixer on low speed until blended, about 1 & 1/2 to 2 minutes. Stir in chopped pecans or walnuts. Spoon batter into the prepared loaf pan. If desired, sprinkle with a little cinnamon-sugar. Bake for about 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. 

Cool in pan for 10 minutes; remove to rack to cool completely. 

This bread is great toasted with cream cheese for breakfast.



CHICKEN PAN GRAVY

~Submitted by Tena, MO

3 tablespoons fried chicken pan drippings
1/4 cup flour
1 1/2 cups chicken stock
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon ground nutmeg

Heat the pan drippings in a skillet. Stir in the flour. Cook over medium heat until light brown in color, stirring constantly. Stir in chicken stock gradually. Add milk gradually, stirring constantly until blended. Stir in rest of ingredients. Simmer over low heat until thickened, stirring constantly. 

Makes 2 cups.

Source: Famous Dave's Backroads & Sidestreets



ELEGANT BLUEBERRY DESSERT

~Submitted by Treva, Eastern TN

2 cups. graham cracker crumbs
1 stick butter, melted
1/2 cup. chopped pecans
1/2 lb. marshmallows
1/2 cup. milk
1/2 pt. heavy cream, whipped
1 can blueberry pie filling
1 tbsp. lemon juice

Mix crumbs, butter and pecans. Press half of mixture into a greased 8 x 8 inch pan. Melt marshmallows in milk in double boiler; cool thoroughly and add stiffly whipped cream. Spread half of mixture over crust. Add lemon juice to blueberry pie filling and spread over marshmallow mixture. Spread remaining marshmallow mixture over filling and top with remaining portion of crumb crust. 

Chill overnight.

Serves 8. 



SLOPPY JOE PIZZA - TNT

~Submitted by Shirley J., Earlton, N. Ontario, Canada

Recipe By: Charene Clayton
Serving Size: 4 Preparation Time :0:00

3/4 pound ground beef
1 can (10-3/4 oz) tomato soup
1 (12 ") Italian bread shell
1 1/2 cups (6 oz) shredded Cheddar cheese 

Preheat oven to 450 degrees F. Cook beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat. Add soup and heat through. Spread beef mixture over shell to within 1/4 inch of edge. Top with cheese. Bake for 12 minutes or until cheese is melted.

Serves 4. 

Charene's Note:
Instead of using tomato soup I mix half Manwich (Sloppy Joe) sauce and half tomato soup. I usually double the recipe anyways - do 2 pizza's and put one in the freezer. When you have precooked hamburger in the freezer this makes up in a flash.



BROCCOLI AND ONION DELUXE

~Submitted by Treva, Eastern TN

1 lb. fresh broccoli OR 2 - (10 oz.) pkgs frozen cut broccoli
3 med. onions peeled and quartered OR 2 cups frozen small whole onions
1/4 cup butter or margarine
2 tbsps. all-purpose flour
1/4 tsp. salt
dash of pepper
1 cup milk
1 (3 oz.) pkg. cream cheese
1/2 cup sharp American cheese shredded
1 cup soft bread crumbs

Cut up fresh broccoli and cook in boiling salted water for 10 to 15 minutes OR cook frozen broccoli to directions on package. Drain. Cook frozen OR fresh onions in boiling salted water until tender. In a sauce pan, melt half of the butter, blend in flour, salt and pepper. Add milk and cook stirring constantly until thickened and bubbly.

Reduce heat and blend in cream cheese until smooth. 

Place vegetables in a 1 & 1/2-quart casserole. Pour sauce mixture over and mix lightly. Top with American cheese. Melt the remaining butter and toss with the bread crumbs. Sprinkle over the casserole. 

Bake at 350 degrees F. 40 to 45 minutes or until heated through.

Serves: 6.



ORANGE DREAM POPS

~Submitted by Ann, FL

These frosty orange pops will be the highlight of a hot summer day. All the kids in the neighborhood will want to join in the fun.

Ingredients:
3 cups orange juice or refrigerated orange juice blend 
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
1/4 cup lemon juice 
10 (5-ounce) paper cups 
10 wooden sticks 

Instructions:
In large bowl, stir together orange juice, EAGLE BRAND® and lemon juice. Pour into paper cups. 

Cover each cup with foil. Make small hole in foil with knife. Insert wooden stick or plastic spoon into each cup through hole. Freeze overnight or until firm. To serve, remove foil; tear off paper.

Servings: Makes about 10 pops

Source: EagleBrand.com

NEW ORLEANS RED BEANS

~Submitted by Treva, Eastern TN

This vegetarian main dish is cholesterol-free, virtually fat-free, and chock-full of vegetables.

1 lb dry red beans 
2 qt water 
1 1/2 C chopped onion 
1 C chopped celery 
4 bay leaves 
1 C chopped green pepper 
3 Tbsp chopped garlic 
3 Tbsp chopped parsley 
2 tsp dried thyme, crushed 
1 tsp salt 
1 tsp black pepper

Pick through beans to remove bad beans; rinse thoroughly.

In a large pot combine beans, water, onion, celery, and bay leaves. Bring to a boil; reduce heat. Cover and cook over low heat for about 1-1/2 hours or until beans are tender. Stir. Mash beans against side of pan.

Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook, uncovered, over low heat till creamy, about 30 minutes. Remove bay leaves. 

Serve with hot cooked brown rice, if desired.

Yield: 8 servings--Serving Size: 1-1/4 cup 
Each serving provides: 
Calories: 171
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 285 mg



ORANGE CREAMSICLE PIE

~Submitted by Jean, Syracuse, NY

1 8 oz. package fat free cream cheese
1 8 oz. container fat free orange yogurt
5 packets Equal
1/4 teaspoon vanilla extract
1 small package sugar free orange gelatin
1 cup fat free cool whip
l low fat graham cracker piecrust 

1. Beat cream cheese and yogurt until creamy. 
2. Add equal and vanilla extract, continue mixing.
3. Stir in orange gelatin, beat to blend. 
4. Fold in Cool Whip. 
5. Pour into piecrust and chill for least 2 hours.

Serves 8. Per serving: Calories 226, Fiber 0.2g, Total fat 7.7g, Protein 12.8g, Saturated fat 3.9g, Sodium 501mg, WW points 5, Carbohydrates 24.4g

Optional: Add Cool Whip to the edges of the pie and garnish with slivers of lime for color.




LEMONY SHELLS WITH EDAMAME

~Submitted by Treva, Eastern TN

An easy, quick, and low-cal comfort food

8 oz med pasta shells
2 cups frozen, shelled edamame (soybeans), thawed*
Zest and juice of 1 lemon
1 Tbsp extra virgin olive oil
1 oz Pecorino Romano cheese, grated 

1. In deep pot, bring 8 cups water to a boil. Cook pasta, stirring occasionally, 6 minutes. Add edamame and cook until beans are tender and pasta is al dente, another 3 minutes. Drain, reserving 2 tablespoons of pasta water.

2. Meanwhile, place lemon zest (scrape thin yellow outer layer) and juice into large bowl. Add reserved pasta water, oil, and three-quarters of the cheese, and mix well.

3. Add edamame and shells to lemon mixture and toss to coat. Serve in bowls, sprinkled with remaining cheese. If desired, add side salad or steamed spinach.

Makes 4 Servings

Per Serving: 372 cal, 18 g pro, 53 g carb, 10 g fat, 2 g sat fat, 7 mg chol, 5 g fiber, 119 mg sodium

*Edamame (ed-ah-MAH-MAY) is a green vegetable soybean that contains all eight essential amino acids A serving contains only 110 calories, is high in fiber and 100% cholesterol-free.

GRANNY SMITH PORK

~Submitted by Treva, Eastern, TN

This apple-spiced dish is great served over rice

1 tsp. olive oil
1 & 1/2 lb. boneless pork, cut into 1/2 inch cubes
4 med. granny smith apples, cored and sliced into 1/2 inch wedges
1 cup dry white wine
2 tbsp. brown sugar
1/4 cup cider vinegar
3 tbsp. cornstarch or arrowroot powder
2 tbsp. Worcestershire sauce
pinch fresh ground pepper and salt to taste 

1. Heat the oil in a skillet over medium-high heat. Add the pork and brown on all sides. Add the pork and brown on all sides. Add the apple slices and sauté for 3 minutes. Add 1/2 cup of the wine, reduce the heat, cover, and simmer for 10 minutes 

2. Mix the other 1/2 cup of wine together with the remaining ingredients and add to the skillet. Cook over medium heat, stirring constantly, until sauce thickens. 

Number of Servings: 6 
Exchanges Per Serving: 1 & 1/2 Fruit; 3 Very Lean Meat; 1 Fat
Nutrition Information per serving: Calories 244: Calories from Fat 50; Total Fat 6 g; Saturated Fat 2 g; Cholesterol 56 mg; Sodium 135 mg; Total Carbohydrate 26 g; Dietary Fiber 3 g; Sugars 18 g; Protein 20 g



WILD RICE STUFFED PEPPERS

~Submitted by Jean, Syracuse, NY

4 green peppers
1 lb. extra lean ground beef
2 cups cooked wild rice
1 medium onion, chopped 
1/2 cup dried fruit bits 
1 cup shredded part skim mozzarella cheese
1/2 teaspoon salt 
1 teaspoon pepper
1 teaspoon cinnamon 

Preheat oven to 350° F.

Cut green peppers in half and remove stems & seeds. Combine the rest of the ingredients. Lightly stuff pepper halves with rice mixture. Place in baking dish & loosely cover with foil. Bake 30 minutes; uncover & bake 10 minutes more or until pepper is tender.

Serves 8
Per Serving: 
239 Cal
10g Fat
16g Protein
21g Carbohydrate
39mg Cholesterol
243mg Sodium
Exchanges: 
1/2 Bread
2 Meat
1 Veg
1/2 Fruit
1 Fat



NACHO STUFFED SHELLS

~Submitted by Treva, Eastern, TN

12 ounces jumbo shells (32 to 36 shells) -- uncooked
3/4 pound extra-lean ground beef
1 /4 cup oatmeal, raw 
1 package (1.25-ounce) low-sodium taco seasoning mix (no MSG) 
1 cup water 
1 can (16-ounce) refried beans with chilies
1 cup low-fat cheddar cheese -- shredded
3/4 cup mild, medium, or hot salsa (your favorite jarred variety)
1 can (8-ounce) tomato sauce
1/2 cup thinly sliced green onions 

Optional Garnishes:
grated low-fat cheddar cheese 
chopped cilantro
salsa (use your favorite jarred variety)
Avocado, carefully chopped 

Prepare pasta according to package directions. While pasta is cooking, cook up the beef in a large skillet until browned; drain well and add the oatmeal. Add taco seasoning mix and water; simmer 5 minutes or until thickened.

Stir in beans and cheese. Cook until smooth and well-mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tablespoons per shell). Combine salsa and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350 degrees F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been lightly greased. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Cover with a tent of aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Garnish as desired.

Serves 8.
Per serving: 370 Calories; 10g Total Fat; (23% calories from fat); 21g Protein; 48g Carbohydrate; Dietary Fiber 1g; 32mg Cholesterol; 832mg Sodium 
Food Exchanges: 3 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

COD WITH PEPPERS AND ONIONS

~Submitted by Treva, Eastern, TN

1/2 cup quick-cooking brown rice
1 tablespoon olive oil
1 small onion, thinly sliced
1/2 small red pepper, thinly sliced
1/2 small yellow pepper, thinly sliced
1 garlic clove, finely chopped
1/4 teaspoon fennel seeds, crushed (optional)
1 can (14 1/2 ounces) diced tomatoes in juice
2 cod fillets or other mild white fish fillets, 3/4 inch thick (about 6 ounces each)
1/4 teaspoon salt
Pinch coarsely ground black pepper

1. Cook brown rice according to package directions.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add onion, red and yellow peppers, garlic and fennel (if using); cook 5 minutes or until vegetables are tender, stirring frequently.

3. Stir in tomatoes with their juice; heat to boiling. Reduce heat to low and simmer 5 minutes.

4. Place cod fillets on top of tomato mixture in skillet. Sprinkle cod with salt and pepper. Cover skillet and simmer 8 to 10 minutes or until cod flakes easily when tested with a fork and turns opaque throughout, occasionally spooning sauce over cod.

5. To serve, spoon rice into a bowl. Top with cod and sauce. 

Serves 2.




PASTA WITH SHRIMP

~Submitted by Jean, Syracuse, NY

Start to Finish: 25 minutes

Ingredients
8 ounces fresh or frozen shrimp in shells
8 thin stalks asparagus
1/2 of a 9-ounce package refrigerated angel hair pasta
1 teaspoon olive oil
2 cloves garlic, minced
3 medium plum tomatoes, seeded and coarsely chopped
2 tablespoons dry white wine
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons butter or margarine
2 tablespoons finely shredded fresh basil

Directions
1. Thaw shrimp; if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Set aside. 

2. Trim woody ends off asparagus. Remove tips and set aside. Bias-slice the stalks into 1- to 1-1/2-inch pieces. Set aside. Cook pasta according to package directions; drain. Return pasta to saucepan; cover and keep warm. 

3. Meanwhile, in a medium skillet heat oil over medium heat. Add garlic; cook and stir for 15 seconds. Add tomatoes; cook and stir for 2 minutes. 

4. Add the asparagus stalks, wine, salt, and black pepper. Cook, uncovered, for 3 minutes. Stir in shrimp and asparagus tips. Cook, uncovered, for 2 to 3 minutes more or until shrimp are opaque. Stir in butter until melted. 

5. To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Makes 2 servings. 

Makes 2 servings.
Nutritional Information
Nutritional facts per serving
Calories: 379, total fat: 10g, saturated fat: 4g, cholesterol: 208mg, sodium: 361mg, carbohydrate: 41g, fiber: 3g, protein: 28g, vitamin C: 77%, calcium: 9%, iron: 26%
Starch: 2.5 diabetic exchange, vegetables: 1 diabetic exchange, lean meat: 3 diabetic exchange, fat: 1 diabetic exchange

POTATO-CLAM CHOWDER

This is a Betty Crocker recipe. I tried this and it was very good. Since we don't "do" store-bought potato mixes around here, I had to go buy the product in order to offer this review. I think I might try it again using the ham (see substitution).

4 cups hot water 
1 package (4.9 ounces) Betty Crocker® au gratin potatoes 
1/2 teaspoon salt, if desired 
1 cup Green Giant® Niblets® frozen whole kernel corn 
1 cup Green Giant Select® frozen broccoli florets 
2 1/2 cups milk 
1 small onion, chopped (1/4 cup) 
2 cans (6 1/2 ounces each) minced clams, undrained 

1. Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 5 minutes; drain. 

2. Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally. 

3. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.

Substitution: From clam to ham. Use 1 cup chopped fully cooked ham in place of the canned clams.

Serves 4.
1 Serving: Calories 380 (Calories from Fat 60 ); Total Fat 7 g (Saturated Fat 2 1/2g); Cholesterol 75 mg; Sodium 950 mg; Total Carbohydrate 50 g (Dietary Fiber 4 g); Protein 34 g
% Daily Value: Vitamin A 25 %; Vitamin C 0%; Calcium 30 %; Iron 100 %
Exchanges: 2 1/2 Starch; 1 Vegetable; 3 Very Lean Meat; 1 Fat



CHICKEN-ASPARAGUS CASSEROLE

I modified a recipe I found years ago to suit our tastes. It is very similar to Chicken Divan (but uses asparagus rather than broccoli). I believe you will enjoy it!

2 whole chicken breasts, halved, skinned, boned and cut into 2x4-inch strips
1 teaspoon seasoned salt
1/8 teaspoon white pepper
1/4 cup canola oil
1 package (10 oz.) frozen asparagus
1 can (10 3/4 oz.) condensed cream of chicken soup
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/4 cup shredded cheddar cheese

Sprinkle seasoned salt and pepper on chicken.

In fry pan, heat oil to medium temperature. Add chicken and cook, turning, about 5 minutes or until chicken is brown. Partially cook asparagus, about 4 minutes, following package directions. Drain. In bowl mix together soup, mayonnaise, lemon juice and curry powder. In large shallow baking pan place asparagus in single layer. Place chicken over asparagus. Spoon soup mixture over all.

Sprinkle cheese on top. Cover with foil. Bake in 375 degree F. oven about 30 minutes or until fork can be inserted in chicken with ease and sauce is bubbly.

Makes 4 servings.



HAMBURGER STEAKS WITH MUSHROOM GRAVY

I got this a while back in recipe cards I received as a gift. The original recipe called for using canned mushrooms, which you may use. It also used canned soup for the sauce, but I make my own as listed below.

1 pound lean ground beef 
1/4 cup dry bread crumbs 
2 tablespoons milk 
1 tablespoon Worcestershire sauce 
1 teaspoon salt, divided 
Freshly ground pepper to taste 
1/2 teaspoon garlic powder 
1/2 pound fresh mushrooms, sliced 
1 teaspoon dried basil 
5 tablespoons butter, divided 
2 tablespoons all-purpose flour 
1/2 cup half and half cream 
1/2 cup water 
Dash of Tabasco sauce 
1/4 cup shredded cheddar cheese 
2 tablespoons chopped green onions

Combine beef, crumbs, milk, Worcestershire sauce, 1/2 teaspoon salt, pepper and garlic powder; mix well. Shape into 4 oval patties. In large heavy skillet, cook to desired doneness. Remove to serving platter and keep warm. 

Drain remaining grease from skillet and melt 2 tablespoons butter; add the mushrooms and basil and cook for 2 minutes, stirring occasionally. Add remaining butter, when melted stir in flour and cook 1 minute. Gradually stir in cream, water, Tabasco sauce and 1/2 teaspoon salt. Cook and stir over medium-low heat until thickened, about 2 minutes. Add more water, if needed, to make a thinner gravy. 

Spoon gravy over patties, sprinkle with cheese and onions. Serve. 

Makes 4 servings.



CHOCOLATE PRALINE TART

I have not tried this recipe yet but it was given to me by a co-worker. She swears by it!

1 1/2 cups all-purpose flour 
3/4 cup powdered sugar 
1/2 cup unsweetened baking cocoa
1 teaspoon vanilla extract
1 teaspoon salt 
2 2/3 cups unsalted butter, divided use
1 1/2 cups firmly packed brown sugar 
2/3 cup honey (I would use only fresh Ohio Honey from our very own a2z'er Lucy Wellhausen!)
1/4 cup granulated sugar 
3 cups pecan halves 
1/3 cup whipping cream 

Preheat the oven to 350°F (175°C). 

In a food processor, combine flour, powdered sugar, cocoa, vanilla and salt; process to blend. With the motor running, gradually add 1-2/3 cup of the butter, a few tablespoons at a time. Process until dough forms a ball on top of the blades. 

Press dough into a 12-inch tart pan with a removable bottom. Bake for 10 minutes or until light brown. Set aside to cool. 

In a large saucepan over medium-high heat, combine remaining 1 cup butter, brown sugar, honey and sugar; bring to a boil. Boil for 3 minutes. 

Add pecans and cream and return to a boil. Immediately pour into cooled crust. Bake until center is bubbling, about 20 minutes. Let cool to room temperature, about 2 hours. 

Makes 12 servings.

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