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You need only reflect that one of the best ways to get yourself a reputation as a dangerous citizen these days is to go about repeating the very phrases which our founding fathers used in the struggle for independence.
~Charles Austin Beard (1874 - 1948)

MY FEARS

~Shared by Treva, NC
 
I feared being alone...until I learned to like myself.
I feared people's opinions...until I learned that people would have opinions about me anyway.
I feared failure.....until I realized that they are only the stepping stones to success.
I feared rejection ....until I learned to have faith in myself.
I feared pain...until I learned that it is necessary for growth.
I feared the truth....until I saw the ugliness in lies.
I feared life...until I experienced that it depends solely on my attitude.
I feared death....until I realized that it is only a beginning.
I feared hate...until I saw that it was nothing more than ignorance.
I feared love....until I realized that I do  need the other person to love me back
I feared ridicule....until I learned how to laugh at myself.
I feared success ... until I learned   that it is okay to be the best I can.
I feared growing old....until I realized that I gained the beauty of wisdom every day.
I feared the dark...until I saw the beauty of the stars and moonlight.
I feared the past....until I realized that it can only hurt me if I allow it to do so.
I feared the future....until I realized that it is only this moment that matters.
I feared change.....until I saw that even the most beautiful butterfly had to undergo a metamorphosis before it could fly.

~Author unknown~

12 Surprising Ways to Reuse Aluminum Foil

~Shared by Jim D., WA

Ever since the mandatory conversion to digital TV -- the proverbial death knell to rabbit ear television antennas -- I've wondered if aluminum foil sales have plummeted.

If you grew up with rabbit ears, you know what I'm talking about. Who didn't fashion aluminum foil into a homemade antennae appendage in hope of enhancing the reception of their rabbit ears? I was never convinced that it worked, but at least it gave us something to do, since we couldn't see what was happening on the screen.

Even with the demise of rabbit ears, aluminum foil sales are still big business. Over 1.3 billion pounds of aluminum foil is produced every year in the U.S. -- that's a heck of a lot of leftovers. While aluminum foil is just as recyclable as aluminum cans, many curbside recycling programs won't accept it for sanitary reasons (check with your local recycling program for their foil policy). That's a shame, because recycling aluminum uses only about 5% of the energy that it takes to produce aluminum from raw materials.

Alas, until aluminum foil recycling becomes more commonplace, here are some ways to get the most mileage -- and most value for your money -- from your aluminum foil by using it more than once:

Wash it and use it again (and again)
I swear my mother is still reusing foil from the time of Christ for wrapping and rewrapping leftovers in the fridge. Just wash it in soap and water, flatten it out with a rolling pin on the kitchen counter, and it's good as new. (Caution: Foil that has come in contact with raw meat should not be reused for other food purposes.)

Sharpen scissors and garden shears
Fold used foil so that it's six to eight layers thick, then cut thru it a few times with dull scissors to instantly sharpen them. To sharpen hefty garden and pruning shears, fold the foil so that it's even thicker.

Reduce static cling
I don't understand how it works, but if you throw a crumpled piece of aluminum foil into the clothes dryer, it seems to magically reduce static electricity. A true miracle of cheapskate science.

Shoe/boot forms
Wad up balls of old foil and stuff them into leather boots and shoes to help them keep their form when you're not wearing them.

Paint and plaster texture
Use crumpled up foil to add interesting texture to painting and plastering projects. Also when you're painting, old foil is handy for masking doorknobs and other fixtures you don't want painted, and wrapping your paintbrushes and rollers in during a lunch break.

Deter pets and other animals
For no apparent reason, our cat started using our fireplace instead of her liter box. We put a couple of sheets of used aluminum foil on the floor of the fireplace -- which cats, dogs, and other animals can't stand -- to break her of that bad habit. Hang strips of used foil on strings around the garden to deter birds, deer and other unwanted pests, too.

Protect young plants
Make a collar out of used foil to fit loosely around the stems of young tomato plants and other plant starts in order to keep cutworms and other insects at bay.

Make metals shine
Scrub rust off of steel and chrome with a wad of aluminum foil instead of using steel wool -- it works even better. You can also use aluminum foil and simple household products like baking soda and salt to clean silver and gold, with the proper know-how.

Shim a table leg
Ball up some old foil for under the short leg of an uneven table to make it a level field once again.

Scrub grills and baked-on messes
A wad of used foil makes a great scouring pad for cleaning the gunk off BBQ grills and stuck-on food from pots, pans, and inside ovens.

Repair stripped threads
People often say that I have a screw loose. When I do have a nut, bolt or screw with stripped threads, I wrap a little aluminum foil around the bolt or screw and try gently tightening it again. A quick temporary fix.

And remember your 10th wedding anniversary
Lucky break for your wallet! Believe it or not, 10th wedding anniversaries are traditionally celebrated by exchanging gifts made of aluminum. What could be more romantic than a piece of homemade aluminum foil art?

When I was working on this piece I read that some folks recommend putting sheets of used foil on snowy sidewalks to help melt the ice faster and make shoveling easier. Well, I tried that this weekend at home and had no such luck. So I'm not sure about that one.

Now, if I could just find some creative ways to repurpose my old rabbit ears...

~Shared by Susan T., Mayville, WI

A group of 40-year-old girlfriends discussed where they should meet for dinner.

Finally, it was agreed upon that they should meet at the Ocean View restaurant, because the waiters there had tight pants and nice buns.

10 years later, at 50 years of age, the group once again discussed where they should meet for dinner. Finally it was agreed that they should meet at the Ocean View restaurant, because the food there was very good and the wine selection was good also.

10 years later, at 60 years of age, the group once again discussed where they should meet for dinner. Finally it was agreed that they should meet at the Ocean View restaurant, because they could eat there in peace and quiet and the restaurant had a beautiful view of the ocean.

10 years later, at 70 years of age, the group once again discussed where they should meet for dinner. Finally it was agreed that they should meet at the Ocean View restaurant, because the restaurant had Early Bird Specials, was wheel chair accessible, and they even had an elevator.

10 years later, at 80 years of age, the group once again discussed where they should meet for dinner. Finally it was agreed that they should meet at the Ocean View restaurant, because they had never been there before.



Marketing Translations

~Shared by Mary H., Montreal, Canada

Cracking an international market is a goal of most growing corporations.
It shouldn't be that hard, yet even the big multi-nationals run into trouble
because of language and cultural differences. For example, observe the
following examples below.

The name Coca-Cola in China was first rendered as Ke-kou-ke-la.
Unfortunately, the Coke company did not discover until after thousands
of signs had been printed that the phrase means "bite the wax tadpole"
or "female horse stuffed with wax" depending on the dialect. Coke then
researched 40,000 Chinese characters and found a close phonetic
equivalent, "ko-kou-ko-le," which can be loosely translated as
"happiness in the mouth."

In Taiwan, the translation of the Pepsi slogan "Come alive with the
Pepsi Generation" came out as "Pepsi will bring your ancestors back
from the dead."

Also in Chinese, the Kentucky Fried Chicken slogan "finger-lickin' good"
came out as "eat your fingers off."

The American slogan for Salem cigarettes, "Salem - Feeling Free," got
translated in the Japanese market into "When smoking Salem, you feel
so refreshed that your mind seems to be free and empty."

When General Motors introduced the Chevy Nova in South America, it
was apparently unaware that "no va" means "it won't go." After the company
figured out why it wasn't selling any cars, it renamed the car in its Spanish
markets to the Caribe.

When Parker Pen marketed a ballpoint pen in Mexico, its ads were supposed
to say "It won't leak in your pocket and embarrass you." However, the company
mistakenly thought the Spanish word "embarazar" meant embarrass. Instead
 the ads said that "It wont leak in your pocket and make you pregnant."

An American t-shirt maker in Miami printed shirts for the Spanish market which
promoted the Pope's visit. Instead of the desired "I Saw the Pope" in Spanish,
the shirts proclaimed "I Saw the Potato."

Colgate introduced a toothpaste in France called Cue, the name of a
notorious porno magazine.

In Italy, a campaign for Schweppes Tonic Water translated the name
into Schweppes Toilet Water.

CHICKEN BREAST STUFFED WITH OYSTER DRESSING

~Shared by Johnny, LA

Makes 4 servings

2 teaspoons salt
2 teaspoons white pepper
4 (7-ounce) boneless chicken breasts
3 slices stale bread
½ cup water
1 pint oysters in liquid
½ stick margarine
1 teaspoon chopped onions
½ cup chopped celery
¼ teaspoon cayenne pepper
1 teaspoon chopped garlic
1 teaspoon chopped parsley
½ teaspoon whole thyme leaves
1 cup sliced mushrooms
1 cup white wine
½ cup chopped onions

Mix 1 teaspoon of the salt with the white pepper. Lay chicken breasts skin side down. Sprinkle with salt and white pepper mixture. Put in refrigerator to chill a little.

Place stale bread in bowl. Pour water over bread. Drain oysters and pour oyster liquor over bread. Let bread soak well.

Heat margarine in saucepot. Add onions and celery; stir. Cook until onions are clear. Squeeze liquid from bread. Add bread to onion mixture. Stir well, breaking up any large pieces of bread. Chop oysters (not too small). Add oysters, cayenne, garlic, parsley and thyme with the remaining salt. Stir mixture well. Cook 15 minutes. Let cool. If dressing is too soft, tighten mixture with a little more bread crumbs.

Place mound of dressing in the middle of each chicken breast. Fold all sides of breast over stuffing and secure with skewers. Put in pan skewer-side-up and cover pan with foil. Bake at 350 degrees for 40 minutes. Remove foil and turn breasts over, skin side up. Let chicken brown a little.

Pour mushrooms over chicken. Add wine, stirring well with mushrooms around chicken. Cook another 10 minutes.

Source: Creole Cooking With Mrs Leah Chase


PERFECT PRESSURE COOKER POT ROAST

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 large onion, diced
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth
 
Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.

In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.

Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.


SUPER-EASY CHICKEN MANICOTTI

~Shared by Linda H., Rosharon, TX

(From a Betty Crocker Cookbook)

1 jar (30 oz.) spaghetti sauce (any variety)
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
1 can (2 1/2 oz.) slice ripe olives, drained
2 cups shredded Mozzarella cheese

Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9x2 inches.

2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish.  Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. STOP HERE.

TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.

TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than 1 month.

TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to 350 degrees. Bake in covered baking dish about 1 hour, or until shells are tender.

TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to 350.  Bake in covered dish about 1 1/2 hours or until shells are tender


WATERMELON GAZPACHO

~Shared by Jim D., WA

8 cups finely diced seedless watermelon
1 medium cucumber, peeled, seeded and finely diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 cup orange bell pepper, finely diced
1/4 cup chopped fresh basil
1/4 cup chopped Italian flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons minced shallots
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt (optional)

Gently mix watermelon, cucumber, bell peppers, basil, parsley, vinegar, shallots, olive oil and salt (optional) in a large bowl. Using a blender or food processor, puree 3 cups of the mixture to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Nutritional analysis per serving: 125 calories, 2 g protein, 20 g carbohydrate, 5 g fat, 0 mg cholesterol, 2 g fiber, 200 mg sodium (including optional salt)

Yields 6 servings.

Source: Scripps Center for Integrative Medicine


JIFFY ORANGE NUT BREAD WITH GLAZE
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
6 tbs. butter
1 ½ cup boiling water
1 cup orange juice
6 tbs. orange zest
3 cup. sugar
6 tsp. vanilla
3 eggs, slightly beaten
6 cup. flour
3 tsp. baking powder
3 tsp. baking soda
1 ½ tsp. salt
1 ½ cup nuts
 
Melt the butter in the boiling water. Blend in orange juice, orange rind, sugar, vanilla and eggs. Stir in flour, baking powder, baking soda, salt and nuts. Stir until all flour is dampened. Pour into greased pans that have been sprayed with Pam. Bake @ 350º 1 hour or until done. This recipe makes 3 large loaves or 9 small ones. Use 1 lb. nuts and 5 or 6 oranges.
 
Glaze for Bread
 
2 cup powdered sugar
4 tbs orange juice
 
Blend thoroughly and drizzle over warm bread.



CREAMY CAJUN SHRIMP LINGUINE

~Shared by Treva, NC

Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.

Yield: 4 servings (serving size: 1 & 1/2 cups)

1  cup  water
1  (14-ounce) can fat-free, less-sodium chicken broth
6  ounces  uncooked linguine
1  pound  medium shrimp, peeled and deveined
1 1/2  tablespoons  butter
1  (8-ounce) package presliced mushrooms
1  large red bell pepper, cut into (1/4-inch-thick) slices
2  teaspoons  all-purpose flour
1  teaspoon  Cajun seasoning
1/4  teaspoon  salt
2/3  cup  half-and-half
1/4  cup  chopped fresh flat-leaf parsley

Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.

Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.

Nutritional Information: Calories: 365 (27% from fat);  Fat: 10.9g (sat 5.9g,mono 2.7g,poly 0.8g); 
Protein: 27.4g; Carbohydrate: 38.1g; Fiber: 2.2g; Cholesterol: 194mg; Iron 4.1mg; Sodium: 685mg; Calcium: 101mg


MELTED ONION FLATBREAD WITH TOMATO & PARMESAN CHEESE (ABM)

~Shared by Doe, Oliver, B.C., Canada

Dough- 
2 tsp bread machine yeast 
3 c bread flour 
pinch salt  
1 c + 2 tbsp water  
2 tbsp cold pressed 1st pressing EVOO

Filling-
2 tbsp cold pressed 1st pressing EVOO  
1 sm onion minced 
3 cl garlic, crushed
1 tsp sugar
12 sun dried tomato halves preserved in olive oil with dried herbs, strained 
12 fresh basil leaves  
2 oz Parmesan

Milk for glaze
kosher salt to taste

To make dough, add all the dough ingred to the bread machine pan. Process on dough setting. While the dough is processing lightly grease a lg baking sheet. Heat olive oil for the filling in a med skillet. Add onion & garlic & sugar. Sauté for 5 mins until onion is softened. Cool to room temp. Turn dough out onto a lightly floured surface & knead 1 min. Cut into 2 equal pcs. Roll one piece into a 12”sq. Place this square of dough on the prepped baking sheet. Spread the cooled onion mix over the dough leaving a ½” border around the edge. Arrange the sundried tomato halves over the onion in 3 rows of 4 tomato halves each. Place 1 basil leaf on top of each tomato half. Sprinkle the tomatoes with the shaved cheese. Roll out rem dough into another 12”square. Place this square on top of the filling. Press the edges of the dough to seal & then flute. With sharp knife, score the surface of the dough with 3 or 4 slash marks. Glaze the top with a light brushing of milk. Sprinkle with kosher salt. Let the dough rise for 25 mins. Meanwhile preheat 450f. Right before baking, go back & flute again to seal any opened dough. Bake on middle rack for 25 mins until nicely browned. Cut into 12 squares & serve warm as part of an antipasti or alone.


BAKED SPINACH AND CHEESE CASSEROLE

~Shared by Barb C., Chula Vista, CA

This casserole may be prepared a day ahead, refrigerated, and cooked the next day.

Ingredients:
½ cup unsalted butter
½ medium onion, chopped
3 Tbs. All-purpose flour
3 – 10 oz. Pkgs. Frozen chopped spinach, cooked and drained
3 large eggs, lightly beaten
2 cups small curd cottage cheese
6 oz. Colby cheese, shredded (about 1½ cups)*
Salt (Sea salt or Kosher Salt preferred)
Freshly ground black pepper

Yields 8 abundant servings

Directions:
Preheat oven to 350 degrees F.

Melt butter in a 7” x 11” Pyrex baking dish

Chop and add onion. Gently cook the onion until it appears translucent.

Stir flour in with butter and onions, slowly.

In a separate, medium-size bowl, combine spinach, eggs, cottage cheese, and Colby cheese. Season with salt and pepper to taste.

Spoon spinach mixture into your baking dish with the flour and onion mixture. Stir well to combine.

Bake casserole uncovered for approx. 60 minutes at 350 degrees.


BLACKBERRY COBLER

~Shared by Johnny, LA

1 cup flour (all purpose)
1 cup sugar
1/4 teasp. salt
2 teasp baking powder
3/4 cup milk
1 stick of butter
2 1/2 cups sweetened berries
3/4 cup sugar

Mix dry ingredients in a 8X8 in baking pan. Add milk and stir well. Spread the dough in the pan. Pour melted butter over dough. Sprinkle about 3/4 cup of sugar on berries. Place the sweetened berries on top. Bake at 350 degrees until dough rises on top and browns--about 45mins to 1 hour.

Serve with ice cream or whipped topping.


MARINATED VEGGIE SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
4 ounces fresh mushrooms, sliced
1 green bell pepper, chopped
3 stalks celery, diced
1 onion, finely diced
1/2 cup distilled white vinegar
2 tablespoons poppy seeds
1 cup white sugar
2 teaspoons mustard powder
1 teaspoon salt
1 1/2 cups vegetable oil
 
Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water.

In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.

In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended.

Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.


SPICY PEANUT NOODLES

~Shared by Linda H., Rosharon, TX

12 ounces linguini or angel hair
1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp soy sauce
2 tsp vinegar (preferably rice vinegar)
2 scallions, finely chopped
2 cloves finely minced garlic
1 tsp sugar
1/4 to 1/2 tsp hot red pepper flakes
1 tsp sesame seeds
1/4 chopped peanuts

Cook the pasta per box instructions. Drain. Set it aside (keep it warm).

Blend the water and peanut butter.

Stir in the soy sauce, vinegar, 1/2 of the scallions, garlic, sugar, and red pepper.

Stir the sauce into the pasta in a large bowl. Sprinkle with the rest of the scallions, sesame seeds, and chopped peanuts.


INDONESIAN CHICKEN SATES

~Shared by Jim D., WA
  
Active Time:  40 Minutes
Total Time:  2 Hours 30
Minutes 6 servings

Classic Indonesian fare, satés (or satays) are skewers of broiled or grilled marinated meat or fish. This flexible recipe works with tofu or chicken. If serving a group with some vegetarians and some meat eaters, prepare 12 ounces of chicken and 10 1/2 ounces of tofu and marinate separately.

Equipment: Six 12-inch skewers

INGREDIENTS
1/4 cup kecap manis (see Ingredient Note)
2 tablespoons reduced-sodium soy sauce
4 cloves garlic, minced
1 tablespoon peanut or canola oil
1 tablespoon rice vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
1/4 cup smooth natural peanut butter
1/4 cup water
2 tablespoons ketchup
1-2 teaspoons hot sauce

Ingredient Note: Kecap manis is a thick, palm sugar-sweetened soy sauce. It’s used as a flavoring, marinade or condiment in Indonesian cooking. To substitute for kecap manis, whisk 2 tablespoons molasses with 2 tablespoons reduced-sodium soy sauce.
 
DIRECTIONS
Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl. Reserve 2 tablespoons of the marinade in a medium bowl. Place chicken in a large sealable plastic bag. Pour the remaining marinade into the bag. Marinate in the refrigerator for at least 2 hours or overnight.
 
Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.
 
Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil and coat with cooking spray.
 
Remove the chicken from the marinade and thread equal amounts onto six 12-inch skewers. (If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning). Broil the skewers until the chicken is cooked through and no longer pink in the middle, 6 to 8 minutes per side. Serve the satés with the reserved peanut sauce for dipping.

Make Ahead Tip: Prepare through Step 2 up to 1 day ahead.

Nutrition Information
6 servings - Facts Per Serving:
 
Calories: 255 Fat. Total: 10g Carbohydrates, Total: 5g
Cholesterol: 63mg Sodium: 546mg Protein: 26g
Fiber: 1g % Cal. from Fat: 35% Fat, Saturated: 2g
 
Source: EatingWell Magazine


BACON AND DOUBLE CHEESEBURGER LOAF

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

INGREDIENTS:
4 slices bacon
1-1/2 pounds lean ground chuck or ground round
1 cup firm fresh white bread crumbs
1 cup coarsely shredded sharp Cheddar cheese (about 4 ounces)
1 large sweet onion, such as Vidalia, chopped
2 tablespoons regular or low-far mayonnaise
2 tablespoons India or other sweet pickle relish
2 teaspoons dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 egg
1/4 cup ketchup

PREPARATION:
Preheat the oven to 350 degrees F. In a medium skillet, cook the bacon over medium heat until it is limp and some of the fat is rendered, 3 to 4 minutes.

Basic meat loaf recipe:
Remove the bacon from the skillet and reserve it.

In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 cup of the cheese, onion, mayonnaise, relish, mustard, salt, pepper and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with the ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top of the loaf with the remaining 1/2 cup cheese to melt during the last 5 to 10 minutes of baking. Internal temperature should be 155 degrees. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.

Yield: 6 servings


SAN ANTONIO SALAD

~Shared by Treva, NC

1 lb. lean ground beef
2 Tbsp. chili powder
1/2 tsp. ground cumin to taste salt and pepper
1 head iceberg lettuce, shredded
1 can (15.5 oz.) can pinto beans
2 tomatoes, cubed
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1 package (12 oz.) corn tortilla chips, broken
1 jalapeño pepper, seeded, chopped (optional)
1/2 cup chopped green onion (optional)
1 cup salsa, optional

In a large skillet over medium-high heat, brown ground beef. Season with chili powder, cumin, salt and pepper. Remove from heat when beef is cooked through.

In a large salad bowl, toss together lettuce, tomato, cheddar cheese, cilantro and pinto beans with juice. Mix in ground beef and corn chips. Toss in jalapeño, green onion, and salsa.


PORCUPINE MEATBALLS

~Shared by Leasa, IA
 
1 lb ground beef
1/4 C uncooked rice
1 can Cream of Mushroom soup
salt & pepper to taste
1 T Worcestershire sauce
1/4 C milk
1/2 C minced onion
2/3 C water
 
Combine beef with rice, onion, salt, pepper, Worcestershire and milk.  Mix lightly but thoroughly.  Shape into balls.  Place in casserole.  Combine soup and water, pour over meatballs.  Bake covered for 1 hour at 350°.  Serve over/with noodles.

Note:  another option could be using Golden Mushroom soup..yum yum!

Source: Courtesy of Paulette Creswell, The St. Paul Lutheran Church cookbook, Holstein, IA 1981


HAM AND CHEESE SCONES

~Shared by Ann S., Mims, FL

2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
3 tablespoons chilled butter, cut into small pieces
3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese
3/4 cup finely chopped 33%-less-sodium ham (about 3 ounces)
3/4 cup fat-free buttermilk
2 large egg whites
Cooking spray

Preheat oven to 400F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, sugar, salt, and pepper in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and ham. Combine buttermilk and egg whites, stirring with a whisk. Add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Bake at 400F for 20 minutes or until lightly browned.

Yield: 8 servings.

CALORIES 217 (30% from fat); FAT 7.2g (sat 4.1g,mono 1.6g,poly 0.4g);
IRON 1.8mg; CHOLESTEROL 26mg; CALCIUM 235mg; CARBOHYDRATE 27.1g;
SODIUM 519mg; PROTEIN 10.4g; FIBER 0.9g
 
Source: RecipeDuJour website


DEEP-FRIED RIBS

~Shared by Johnny, LA

5 lbs. lean, meaty spareribs
Vegetable oil (for frying)
1/2 cup all-purpose flour
2 tbsp. all-purpose Greek seasoning
1/4 tsp. red pepper
2 tbls. garlic powder

Tenderize ribs prior to frying by placing in covered pan with 2 cups of water. Place in preheated 325 degree F oven and cook, covered, for 30 minutes or until slightly tender.

In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375 degrees F.

In a large bowl, whisk the flour with the Greek seasoning, red pepper and garlic powder.

Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off excess.

Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly.

Makes 6 servings


BISTRO ONION BURGERS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 1/2 pounds ground beef
1 pouch Campbell's® Dry Onion Soup and Recipe Mix
3 tablespoons water
6 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds, split and toasted
Lettuce leaves
Tomato slices
 
Mix thoroughly beef, soup mix and water. Shape firmly into 6 patties, 1/2-inch thick each.

Cook patties in skillet 10 minutes or until done.

Serve on rolls. Top with lettuce and tomato.


ASIAN PASTA PRIMAVERA

~Shared by Linda H., Rosharon, TX

Servings: 6

SAUCE
1/2 cup creamy peanut butter
1 cup hot water
2 teaspoons Beef bouillon cubes
1 tablespoon soy sauce
2 tablespoons hoisin sauce
3 tablespoons cider vinegar
1/2 teaspoon crushed red pepper

VEGETABLES
1 tablespoon peanut oil
2 teaspoons HERB-OX® Beef granules
1 slice fresh ginger, minced or
1/2 teaspoon powdered ginger
1 red pepper, seeded, cored, and chopped
1 yellow squash, chopped
2 ounces pea pods, chopped
3 green onions, chopped
12 ounces spaghetti, cooked according to instructions
1/2 cup chopped peanuts
1 cup chopped cilantro

Mix the ingredients for the sauce and set aside. Heat the oil in a large pan and add the beef granules and ginger and cook for about 30 seconds, then add the prepared vegetables and cook for about 2 minutes until slightly wilted and warmed. Toss the pasta with the peanut sauce and top with the vegetables. Sprinkle with peanuts and cilantro.


ALSATIAN MEAT STEW

~Shared by Jim D., WA

Active Time:  20 Minutes
Total Time:  15 Hours 50 Minutes
8 servings
 
This hearty stew comes from Alsace, a region of Northeastern France, between the Vosges Mountains and the Rhine. In Alsace, Baekeoffe is cooked in beautiful earthenware dishes. This stew is put together and forgotten as it bakes, to yield a wonderful savory result.

INGREDIENTS
1 1/2 pounds lamb shoulder, cut into 2-inch squares
1 1/2 pounds pork shoulder, cut into 2-inch squares
5 medium onions, very thinly sliced
4 medium carrots, peeled, cut diagonally into thin rounds
4 leeks (white part only), cut into 1-inch lengths
4 garlic cloves, halved
1 bouquet garni (see note)
Sea salt and freshly ground black pepper
2 1/2 cups Alsatian Riesling or Pinot Blanc

1 tablespoon unsalted butter, room temperature
2 1/2 pounds white-skinned potatoes, quartered
 
DIRECTIONS
Combine first 7 ingredients in a large nonreactive bowl. Sprinkle with salt and pepper. Stir in wine. Cover and refrigerate overnight.
 
Position rack in center of oven and preheat to 350 degrees F. Strain meat and vegetable mixture, reserving marinade. Butter a heavy large fait-tout casserole. Arrange 1/3 of potatoes over bottom. Lightly sprinkle with salt and pepper. Top with 1/2 meat and vegetable mixture. Continue layering potatoes and meat mixture, ending with potatoes. Pour marinade over; sprinkle lightly with salt and pepper. Transfer to oven and bake until meat is tender, about 3 1/2 hours.
 
Discard bouquet garni. Transport dish to table and serve.
 
NOTE: For the bouquet garni, tie 1 bunch parsley stems, 3 imported bay leaves, 2 green leek leaves, 4 whole cloves, 12 sprigs fresh thyme and 6 allspice berries in cheesecloth.

Nutrition Information
8 servings - Facts Per Serving:
 
Calories: 492 Fat. Total: 13g Carbohydrates, Total: 45g
Cholesterol: 117mg Sodium: 160mg Protein: 40g
Fiber: 7g % Cal. from Fat: 24% Fat, Saturated: 0g 
 
Source: Cooking.com by Susan Herrmann Loomis, author of Italian Farmhouse Cookbook.
 

CHOCOLATE MINT COOKIES

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

3/4 c. butter
1 1/2 c. brown sugar
2 tbsp. water
12 oz. bag chocolate chips
2 eggs
2 3/4 c. flour
1/2 tsp. salt
1 1/4 tsp. soda

Melt together butter, brown sugar and water. Add chocolate chips and stir until melted. Let stand 10 minutes to cool. Add remaining ingredients. Chill dough at least 1 hour. Roll into balls and place on lightly greased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. Remove from oven and place 1/2 Andes mint on top of each cookie. Put back in oven for only about 10 seconds. Swirl top of cookie with a spoon.



OVEN-FRIED CHICKEN PARMESAN

~Shared by Treva, NC
 
Yield: 4 servings (serving size: 1 breast half)

1/4  cup  all-purpose flour
1/2  teaspoon  dried oregano
1/4  teaspoon  salt
2  large egg whites, lightly beaten
3/4  cup  panko (Japanese breadcrumbs)
4  (6-ounce) skinless, boneless chicken breast halves
2  tablespoons  olive oil, divided
Cooking spray
1/2  cup  jarred tomato-basil pasta sauce
1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese
3/4  cup  (3 ounces) shredded part-skim mozzarella cheese

1. Preheat oven to 450°.

2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.

3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

Nutritional Information: Calories: 401;  Fat: 16.9g (sat 6.4g,mono 7.6g,poly 1.3g);  Protein: 44.4g;   Carbohydrate: 15.9g;  Fiber:  0.6g;  Cholesterol:  95mg;  Iron: 1.8mg;  Sodium: 719mg;  Calcium: 352mg


LEEK AND POTATO SOUP

~Shared by Mary H., Montreal, Canada

My dear friend, Sheila L ., brought this soup to a potluck dinner last night.  It was a tremendous success!  Then, Sheila was kind enough to send the recipe to me today.

1 small onion, diced
2 tbsp butter
1 tbsp flour
2½ cups diluted consommé or chicken broth
2 medium potatoes, coarsely grated
3 or 4 leeks, sliced thinly, both white and green parts
¼ cup chopped celery
¼ tsp dry mustard
1 tbsp chopped parsley
1½ cups milk
¾ cup grated mild Cheddar cheese
Paprika, salt, pepper to taste

Simmer onion in the butter until soft, using a heavy 2 quart saucepan.  Stir in the flour, than add next five ingredients.  Cover and simmer about 1 hour.

Whiz to a purée in blender; be careful as it is hot.  Once blended, return to pan and add parsley, milk and cheese and heat thoroughly, without boiling, until the cheese has melted.  Add seasonings and serve.

Serves 6.  (I had doubled the recipe)


CHICKEN AND RICE

~Shared by Luanne, FL

1 can (10 3/4 ounces) Mushroom Soup (Regular or 98% Fat Free)
1 cup water or use full can of water
3/4 cup uncooked regular long-grain white rice
1/2 cup chopped onion
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)
1 small can of drained mushrooms ( opt )

Directions:

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish.  Top with the chicken. mushrooms and onions.  Season with additional paprika and black pepper.  Cover the baking dish.

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

PASTA WITH ASPARAGUS AND MUSHROOMS

~Shared by Treva, NC

1/4 cup chopped fresh parsley
2 teaspoons chopped fresh basil
2 garlic cloves, minced
4 teaspoons butter or stick margarine
1/3 cup diced shallots
6 cups sliced cremini mushrooms
1/2 teaspoon salt
1/2 cup dry white wine
8 ounces uncooked pappardelle (wide ribbon pasta) or fettuccine
2 cups (2-inch) sliced asparagus (1 pound)
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon freshly ground black pepper

Combine the first 3 ingredients, and set aside.
 
Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms and salt; sauté 5 minutes. Stir in wine; cook 1 minute. Reduce heat to low. Add 2 tablespoons parsley mixture; saute 2 minutes. Keep warm.
 
Bring water to a boil in a large Dutch oven. Add pasta; cook 6 1/2 minutes. Add asparagus; cook 1 1/2 minutes or until asparagus is crisp-tender. Drain pasta mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. Combine reserved cooking liquid, pasta mixture, mushroom mixture, and 1/4 cup cheese. Arrange 2 cups pasta mixture on each of 4 plates. Sprinkle evenly with remaining parsley mixture, 1/4 cup cheese, and 1/4 teaspoon pepper.

Yield:  4 servings
CALORIES 357 (23% from fat); FAT 9g (sat 5g,mono 2.3g,poly 0.9g); IRON 4.8mg; CHOLESTEROL 20mg; CALCIUM 215mg; CARBOHYDRATE 54.2g; SODIUM 575mg; PROTEIN 16.7g; FIBER 4.4g
 
Source: Cooking Light, OCTOBER 1999


LAYERED SANTA FE SALAD WITH CHIPS AND OLIVES

~Shared by Maggie, TX

Serving Size: 4

1 cup salsa
1 tsp sugar
3 tsp chili powder
1 10 oz pkg mixed salad greens
1 8 oz container nonfat sour cream
4 oz shredded reduced-fat Cheddar cheese
1 3.8 oz can sliced olives, drained
1 cup broken baked tortilla chips

1. In small bowl, combine salsa, sugar and chili powder; mix well.

2. Arrange salad greens in 13x9-inch (3-quart) glass baking dish. Spoon salsa mixture evenly over greens. Top with spoonfuls of sour cream. Sprinkle with cheese, olives and chips.

Per Serving (excluding unknown items): 40 Calories; 1g Fat (11.6% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 318mg Sodium.
Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

Source: Pillsbury Fast and Healthy Magazine

SPEEDY STEAK

~Shared by Mary S., Nashville, TN

Yield: 6 servings Serving size: 3-4 ounces meat with 1/2 cup rice

INGREDIENTS

-  1 tablespoon canola oil
-  3 cups sliced raw vegetables (try carrots, broccoli, zucchini, and peppers)
-  2 garlic cloves, minced
-  1-1/2 pounds boneless, skinless chicken breasts or lean sirloin steak, cooked and sliced into strips
-  2 tablespoons lite soy sauce
-  2 tablespoons brown sugar
-  1 tablespoon dry sherry
-  3 cups cooked rice
-  2 tablespoons toasted sesame seeds

DIRECTIONS

Heat the oil in a wok over high heat. Add the vegetables and stir-fry for 4 minutes. Add the garlic and stir-fry for 2 more minutes.

Add the chicken or beef and stir-fry 1 minute. Combine the soy sauce, sugar, and sherry and add to the wok. Cover and steam for 1 minute. Serve over hot rice and garnish with sesame seeds.

Nutritional Information Per Serving: Calories: 303, Fat: 6 g, Cholesterol: 69 mg, Sodium: 282 mg, Carbohydrate: 33 g, Dietary Fiber: 2 g, Sugars: 7 g, Protein: 28 g
Diabetic Exchanges: 2 Starch, 3 Very Lean Meat, 1 Vegetable

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


STEAMED VEGETABLE RIBBONS

~Shared by Mary S., Nashville, TN

Yield: 4 servings (About 1 cup each)

INGREDIENTS

-  2 large carrots, peeled
-  3 small zucchini
-  2 teaspoons extra-virgin olive oil
-  2 teaspoons lemon juice, or to taste
-  1/4 teaspoon salt, or to taste
-  Freshly ground pepper to taste

DIRECTIONS

With a swivel vegetable peeler, shave carrots lengthwise into wide ribbons. Repeat with zucchini, shaving long, wide strips from all sides until you reach the seedy core. Discard the core.

Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add the carrots; cover and steam for 2 minutes. Place the zucchini over the carrots; cover and steam until the vegetables are just tender, 2 to 3 minutes more.

Transfer the vegetables to a large bowl. Toss with oil, lemon juice, salt and pepper. Serve immediately.

Nutritional Information Per Serving (About 1 cup): Calories: 51, Fat: 3 g, Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 1 g, Fiber: 2 g, Sodium: 179 mg
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

Source: The Eating Well Diabetes Cookbook


SESAME-CRUSTED CHICKEN

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  1/2 cup all-purpose flour
-  2 eggs, beaten
-  1/2 cup Italian-seasoned bread crumbs
-  1/4 cup sesame seeds
-  2 teaspoons dried thyme
-  1 teaspoon garlic powder
-  1/2 teaspoon salt
-  1/4 teaspoon black pepper
-  6 boneless, skinless chicken breast halves (1-1/2 pounds total), pounded to 1/2-inch thickness
-  2 tablespoons vegetable oil

DIRECTIONS

Place the flour in a shallow dish and the eggs in another shallow dish; in a third shallow dish, combine the bread crumbs, sesame seeds, thyme, garlic powder, salt, and pepper; mix well.

Dip the chicken into the flour, then the eggs, then the bread crumb mixture, coating evenly with each.

In a large skillet, heat the oil over medium heat. Saute the chicken in batches for 4 minutes per side, or until no pink remains.

Nutritional Information Per Serving (1 breast half): Calories: 314, Fat: 13 g, Cholesterol: 139 mg, Sodium: 419 mg, Carbohydrate: 17 g, Dietary Fiber: 2 g, Sugars: 1 g, Protein: 31 g
Diabetic Exchanges: 1 Starch, 4 Lean Meat

Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg


FISH CREOLE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  4 (3-ounce) fish fillets
-  2 tablespoons lemon juice
-  2 tablespoons finely chopped onion
-  4 tablespoons reduced-fat margarine, divided
-  1/2 cup chopped green peppers
-  1 cup chopped canned tomatoes, undrained
-  Pepper to taste
-  2 teaspoons flour

DIRECTIONS

Preheat oven to 350 degrees F.

Place fish fillets in baking pan coated with nonstick cooking spray.

Mix together lemon juice, onion, and 2 tablespoons melted margarine. Pour mixture over fish. Bake uncovered or until fish flakes easily with fork, about 15 minutes.

While fish is baking, prepare creole sauce; saute green pepper in remaining margarine. Add tomatoes and pepper. Stir in flour. Simmer until mixture is heated.

Nutritional Information Per Serving (3 ounce fillet plus sauce): Calories: 205, Fat: 9 g, Cholesterol: 37 mg, Sodium: 338 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 3 Lean Meat, 1 Vegetable

Source: Magic Menus for People with Diabetes by American Diabetes Association

CHICKEN PARMESAN SUB

~Shared by Maggie, TX

We can all agree that the addition of spinach, and the omission of a greasy fried breading, give this old-school favorite a deliciously healthy profile.

Active Time: 25 minutes
Total Time: 25 minutes

Ingredients
1/4 cup all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
3 teaspoons extra-virgin olive oil, divided
1 6-ounce bag spinach
1/3 cup prepared marinara sauce, (see Tips for Two)
2 tablespoons grated Parmesan cheese
1/4 cup shredded part-skim mozzarella cheese
2 soft whole-wheat sandwich rolls, toasted

Preparation Combine flour, salt and pepper in a shallow dish. Place chicken between two large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even
1/4-inch thickness. Dredge the chicken in the flour mixture. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add spinach, and cook, stirring often, until wilted, 1 to 2 minutes. Transfer to a small bowl. Add the remaining 2 teaspoons oil to the pan. Add the chicken, and cook until golden on first side, 2 to 3 minutes. Turn the chicken, reduce heat to medium, top with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella, cover and cook until the cheese is melted and the chicken is cooked through, 2 to 3 minutes. Serve on rolls.

Nutrition Per serving : 458 Calories; 16 g Fat; 4 g Sat; 8 g Mono; 67 mg Cholesterol; 45 g Carbohydrates; 39 g Protein; 4 g Fiber; 693 mg Sodium;
672 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 vegetable, 4 lean meat, 1 fat

Tips & Notes
Tips for Two: Refrigerate marinara sauce for up to 1 week or freeze for up to 3 months. Spread on toasted whole-wheat English muffin halves and top with cheese for a quick snack; use for making lasagna; toss with roasted eggplant or other roasted vegetables.

Source: EatingWell:  December 2006


ROSEMARY POTATO FRITTATA

~Shared by Maggie, TX

Start to Finish: 20 minutes

Ingredients

4  ounces tiny new potatoes, cut into 1/4-inch slices (1 cup)
1/4  cup chopped red onion or onion
1/4  cup chopped red, green, or yellow sweet pepper
Nonstick cooking spray
1  cup refrigerated or frozen egg product, thawed or 4 eggs, beaten
1/2  teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/8  teaspoon salt
1/4  cup shredded Swiss cheese (1 ounce)
Cracked black pepper

Directions

1. In a covered medium nonstick skillet cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain vegetables in a colander. Cool and dry the skillet. Lightly coat the skillet with cooking spray. Return vegetables to the skillet.

2. In a small bowl combine egg product or eggs, rosemary, and salt. Pour over vegetables in the skillet; do not stir. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting egg mixture until it is nearly set (top will be moist).

3. Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted. Sprinkle with cracked black pepper to serve.

Makes 2 servings.

Source: Better Homes & Gardens magazine

CHILE RELLENOS CASSEROLE

Angela and I used to prepare this together and found it very good. The leftovers were super eaten between toasted, buttered whole wheat bread for a breakfast sandwich.

Prep Time: 15 Minutes
Cook Time: 45 Minutes    
Ready In: 1 Hour
Servings: 6

Ingredients:
2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
2 eggs, beaten
1 (5 ounce) can evaporated milk
2 tablespoons all-purpose flour
1/2 cup milk
1 (8 ounce) can tomato sauce

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

2. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.

3. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Source: AllRecipes.com


CHICKEN CLUB PASTA SALAD

16 oz. rotini (spirals), uncooked
1/2 cup grated Parmesan cheese
1 cup cooked, diced chicken
1 medium cucumber, peeled, halved, thinly sliced
2-1/2 cups ranch dressing
2 large tomatoes, diced
3/4 cups chopped, cooked bacon
3 cups chopped romaine lettuce leaves
Salt and pepper to taste

Cook and drain pasta according to package directions; rinse with cold water to cool. Toss cooked pasta with all remaining ingredients.

Chill until ready to serve

Servings: About 4


STRAWBERRY MUFFINS

1-1/4 cups flour
1 cup uncooked old-fashioned oats
1/2 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup (1 stick) butter, melted
1 egg, beaten
1 tsp. vanilla
1 cup chopped fresh strawberries

1. Heat oven to 425. Grease 12 standard (2-1/2 inch) muffin pan cups or line with paper baking cups.

2. Combine flour, oats, sugar, baking powder and salt in large bowl. Combine milk, butter, egg and vanilla in small bowl until well blended; stir into flour mixture just until moistened. Fold in strawberries. Spoon into prepared muffin cups, filling about two-thirds full.

3. Bake 15 to 18 minutes or until lightly browned and toothpick inserted into centers comes out clean. Remove from pan. Cool on wire rack 10 minutes. Serve warm or cool completely.

Source: Favorite Brand Name 100 Best Bake Sale Recipes


SHELLS WITH CORN AND BACON

1 pound dried pasta shells (about 1 in. long)
4 ounces bacon, chopped
About 2 tablespoons butter
1/2 cup minced shallots
4 cups fresh corn kernels
1 cup dry white wine
1/2 cup whipping cream
1/4 cup chopped fresh tarragon

1. In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add shells and cook, stirring occasionally, until barely tender to bite, 8 to 10 minutes.

2. Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir bacon until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

3. Add enough butter to pan to equal about 3 tablespoons fat; when melted, add shallots and stir until limp, 3 to 5 minutes. Add corn, wine, and cream; boil, stirring often, for 5 minutes.

4. Drain shells and return to pan. Stir in corn mixture, bacon, and tarragon. Pour into a wide serving bowl.

Yield: Makes 6 servings.

CALORIES 605 (34% from fat); FAT 23g (sat 11g); CHOLESTEROL 45mg;
CARBOHYDRATE 80g; SODIUM 200mg; PROTEIN 16g; FIBER 5.2g


PRIZEWINNING BURRITO BAKE

1 cup Bisquick baking mix
1/4 cup water
16 oz. can refried beans
1 lb. ground beef, cooled and drained
1 avocado, sliced, if desired
1 cup thick taco salsa
1-1/2 cups shredded cheddar cheese

1. Heat oven to 375.

2. Grease 10-inch pie plate. Mix Bisquick, water and beans. Spread in pie plate.

3. Layer remaining ingredients on bean mixture.

4. Bake 30 minutes. Serve with sour cream if desired.

Source: Bisquick (magazine ad)


SPINACH AU GRATIN

Ingredients
1 10 oz Box of Frozen Leaf Spinach
3 Cloves Sliced or Diced Garlic
¼ Cup of Olive Oil
Salt, Pepper and Red Pepper flakes to taste
3 Tbl of Butter
2 Tbl of Flour
1 Cup of Room Temperture Milk
½ Cup  Shredded Pecorino-Romano Cheese
¼ Cup of Buttered Bread Crumbs
¼ Tsp of Pepper
¼ Tsp of Salt

Defrost spinach if frozen. Heat oil in a sauté pan on medium high heat and then add the garlic, frying it until just slightly tender. Add spinach and mix well and add seasonings. Cook spinach until tender and remove from heat.

Melt 2 tbl of  butter in another pan and blend in flour and seasonings and stir until mixture is smooth. This what is know as a roux. Remove from heat and stir in milk slowly until flour is blended in smoothly. Return pan to the heat bringing it to a slight boil stirring constantly  for 1 minute. Add cheese, stir until melted. Fold the cheese sauce into cooked spinach and put it into a Gratin dish or a shallow casserole dish.

Mix bread crumbs to 1 tbl of softened butter and spread them on top of the spinach and place dish into a 350 degree pre-heated oven until bread crumbs are crusty and golden brown.

For a little more crust put gratin under the broiler for a minute or 2 but be careful not to let it burn.

Serves 4


BLT DIP

1 tomato, seeded and diced
1 jar real bacon bits (Oscar Mayer)
1 c. sour cream
1/2 c. mayonnaise

Mix all ingredients together and chill.

Toast bread and cut into quarters. Serve with dip.


CHICKEN AND WILD RICE CASSEROLE

1 6 oz. pkg wild rice mix
1 10 oz. pkg. frozen chopped broccoli
2 cups diced cooked chicken
1 4 oz. can sliced mushrooms
1 cup shredded cheddar cheese
1 can cream of celery soup
1 cup mayonnaise
2 tsp yellow mustard
1/2 tsp curry powder
1/4 cup grated parmesan cheese

Cook broccoli and rice according to package directions. Mix all ingredients together--except for parmesan cheese--and place in a 9 x 13 baking dish. Sprinkle with parmesan cheese. Bake at 325° for 45 minutes or until hot throughout.