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~Shared by Patricia, Charlevoix, MI

Did you ever see the customers in health-food stores?
They are pale skinny people who look half-dead.
 
In a steak house you see robust, ruddy people.
They're dying, of course, but they look terrific.

~Bill Cosby

Your Success In Any Occupation Depends On Your Enjoyment

~Shared by Jim D., WA

Loving your work makes the difference.

If you enjoy what you do,
you'll be successful.

If you don't enjoy what you do,
you won't be successful.

Your chances for success are directly proportional
to the degree of pleasure you derive from what you do.

If you have a job you hate,
face the fact squarely and get out.

You'll never achieve real success
unless you like what you are doing.

Success in its highest and noblest form
calls for peace of mind, enjoyment, and happiness
which comes only when you find the work that you like best.

You don't pay the price for success.
You enjoy the price for success.

Work is love made visible.

Better Cake Mixes

~Shared by Johnny, LA

Have not tried this yet, but I am told it makes the cake wonderful. Will do this the next cake I bake.

1 cake mix of your choice

Prepare as directed on the box, except you add these ingredients with it before putting it in the pan to bake.

Add:
3/4 cup of flour
1 tsp. baking powder
1/2 cup sugar
1 egg
1 Tbsp. vegetable oil
1/4 cup of water

Bake as directed on the box after adding these ingredients. The difference in the quality of the cake, is astounding. And it's so simple.

If Famous People Throughout Time Had Jewish Mothers

~Shared by Jim D., WA

MONA LISA'S JEWISH MOTHER: 'After all the money your father and I spent on braces, this you call a smile?'

CHRISTOPHER COLUMBUS' JEWISH MOTHER: 'I don't care what you've discovered, you didn't call, you didn't write...'

MICHELANGELO'S JEWISH MOTHER: 'A ceiling you paint? Not good enough for you the walls, like the other children? Do you know how hard it is to get that schmutz off the ceiling?'

NAPOLEON'S JEWISH MOTHER: 'You're not hiding your report card? Show me! Take your hand out of your jacket and show me!'

ABRAHAM LINCOLN'S JEWISH MOTHER: 'Again with that hat! Why can't you wear a baseball cap like the other kids?'

GEORGE WASHINGTON'S JEWISH MOTHER: 'Next time I catch you throwing money across the Potomac, you can kiss your allowance good-bye!'

THOMAS EDISON'S JEWISH MOTHER: 'Okay, so I'm proud that you invented the electric light bulb. Now turn it off already and go to sleep!'

PAUL REVERE'S JEWISH MOTHER: 'I don't care where you think you have to go, young man,  midnight is long past your bedtime!'

ALBERT EINSTEIN'S JEWISH MOTHER: 'Your senior photograph and you couldn't have done something with your hair?'

MOSES' JEWISH MOTHER: 'Desert, schmesert!! Where have you really been for the last forty years?'

BILL GATES' JEWISH MOTHER: 'It would have killed you to become a doctor?'

BILL CLINTON'S JEWISH MOTHER: 'Well, at least she was a nice Jewish girl.



Random Thoughts for Women

~Shared by Judy, Canada

1) Reason to smile: Every 7 minutes of every day, someone in an aerobics class pulls a hamstring.

2) Women over 50 don't have babies because they would put them down and forget where they left them.

3) One of life's mysteries is how a 2 pound box of candy can make a woman gain 5 LBS.

4) My mind not only wanders, it sometimes leaves completely.

5) The best way to forget all your troubles is to wear tight shoes.

6) The nice part about living in a small town is that when you don't know what you're doing, someone else does.

7) The older you get, the tougher it is to lose weight because by then, your body and your fat are really good friends.

8) Just when I was getting used to yesterday, along came today.

9) Sometimes I think I understand everything, then I regain consciousness.

10) I gave up jogging for my health when my thighs kept rubbing together and setting my pantyhose on fire.

11) Amazing! You hang something in your closet for a while and it shrinks two sizes!

12) Skinny people irritate me! Especially when they say things like, "You know sometimes I just forget to eat," Now I've forgotten my address, my mother's maiden name, and my keys. But I've never forgotten to eat. You have to be a special kind of stupid to forget to eat.

13) A friend of mine confused her Valium with her birth control pills. She had 14 kids, but she doesn't really care.

14) They keep telling us to get in touch with our bodies. Mine isn't all that communicative but I heard from it the other day after I said, "Body, how'd you like to go to the six o'clock class in vigorous toning?" Clear as a bell my body said, "Listen witch ... do it and die."

15) The trouble with some women is that they get all excited about nothing (and then they marry him.)

16) I read this article that said the typical symptoms of stress are eating too much, impulse buying, and driving too fast. Are they kidding? That is my idea of a perfect day.

17) I know what Victoria's Secret is. The secret is that nobody older than 30 can fit into their stuff.

18) If men can run the world, why can't they stop wearing neckties? How intelligent is it to start the day by tying a noose around your neck?

BAKLAVA CHEESECAKE

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

Crust:
1 pound phyllo pastry sheets
1/2 cup melted butter

Filling:
32 ounces cream cheese
1 cup honey
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
6 eggs

Topping:
1/2 cup walnuts
1/2 cup blanched almonds
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 cup butter, melted
1/2 cup granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 (1 1/2-inch) cinnamon stick
1 tablespoon cognac

Filling: Position rack in lower third of oven and preheat to 350 degrees F. Beat cream cheese in large bowl of mixer until light and fluffy. Gradually mix in honey, lemon juice and vanilla extract. Beat in eggs one at a time until just incorporated. Set aside.

Crust: Brush 10-inch springform with butter. Arrange 1 phyllo pastry sheet with long edge partially to edge of surface (cover remaining sheets with damp towel.) Brush left half of sheet with butter and fold right half over. Brush top with butter. Place in prepared pan, buttered side up, leaving 5 inches over-hanging at one end. Cover with another dampened towel. Butter and fold second phyllo sheet and arrange in pan, overlapping first sheet by 3 inches. Repeat with 4 more sheets, covering entire pan. Wrap remaining pastry airtight and refrigerate. Stir through filling and pour into crust. Cover filling with overhanging phyllo, squaring at edge of pan. Bake until pastry is light brown and cake is firm to touch, about 50 minutes.  Remove pan sides. Using a wooden pick, poke 12 holes in top of cake to allow steam to escape. Cool completely on rack. Refrigerate 2 days to mellow flavors, covering after first day.

Topping: Preheat oven to 350 degrees F. Cover baking sheet with 2 pieces of parchment. Coarse grind all nuts with 1 tablespoon sugar and 1 teaspoon of cinnamon in processor. Stack 10 reserved pastry sheets on work surface. Set rim of springform atop pastry. Cut around inside of rim through entire stack using a sharp knife, making 10 rounds. Cover rounds with damp cloth. Set pan rim on prepared baking sheet. Brush parchment and inside of pan rim, with butter. Place 1 pastry round in pan rim brush with butter. Repeat with 4 more rounds. Spread nut mixture evenly over pastry. Top with remaining 5 pastry rounds, brushing each with butter. Using ruler as guide, cut pastry into 16 wedges with sharp knife. Sprinkle lightly with water. Bake until crisp and golden, about 30 minutes.


MEXICAN PASTA WITH BLACK BEANS

~Shared by Linda H., Rosharon, TX

3/4 pound fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
15-ounce can black beans, rinsed and drained (about 1 1/3 cups)
10- ounce can mild enchilada sauce
3-inch pickled jalapeño chili if desired, chopped fine (wear rubber gloves)
1/4 cup sour cream
freshly grated Monterey Jack or sharp Cheddar to taste
2 scallions, sliced thin

In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta until tender, about 12 minutes. While pasta is cooking, in a 2- to 3-quart heavy saucepan cook onion and garlic in oil over moderately low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and the jalapeño and simmer gently, stirring occasionally, until thickened, about 6 minutes. Remove pan from heat and stir sour cream and salt to taste into sauce. In a colander drain pasta well and in a large bowl toss with sauce. Serve pasta sprinkled with cheese and scallions.  Serves 2 generously.

Source: MomsMenu.com


BANANA SPLIT CAKE

~Shared by Johnny, LA

1 Strawberry Cake mix
2 boxes banana pudding (small)
16 oz or more of strawberries (thawed)
8 oz Cool Whip
4 large bananas

Fix Strawberry cake as directed, cool. When cooled crumble 1/2 the cake in a large bowl.

Top of cake can be used whole in the wider part of the large bowl or crumble it as well.

Sprinkle 1/2 the strawberries & juice over crumbled cake. Mix the banana pudding as directed. While it still semi-liquid layer 1/2 of pudding over crumbled cake and strawberries.

Slice 2 bananas and layer on top of pudding. Repeat layers again using remaining ingredients.

Spread cool whip over the last layer

Ready to serve or cool & serve.



MAPLE BUTTER PECAN SHORTBREAD

~Shared by Treva, NC

The bar cookie you've been waiting for: a buttery crust with pecan pie-like topping.

Preparation time: 15 min
Baking time: 32 min
Yield: 25 bars

Shortbread Ingredients:
1/2 cup LAND O LAKES® Butter, softened
1/3 cup firmly packed brown sugar
1 cup all-purpose flour

Topping Ingredients:
1/3 cup firmly packed brown sugar
3 tablespoons pure maple syrup
1 LAND O LAKES® All-Natural Egg
1/2 cup finely chopped pecans

Heat oven to 350°F. Combine butter and 1/3 cup brown sugar in small bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture forms a dough. Press evenly into ungreased 8-inch square baking pan. Prick with fork. Bake 20 minutes. Meanwhile, combine 1/3 cup brown sugar, maple syrup and egg in small bowl; mix well. Spread topping over hot, partially baked shortbread; sprinkle with pecans. Continue baking for 12 to 16 minutes or until lightly browned. Immediately run knife around edges to loosen. Cool completely. Cut into bars.

Nutrition Facts (1 bar): Calories: 100, Fat: 6g, Cholesterol: 20mg, Sodium: 45mg, Carbohydrates: 12g, Dietary Fiber: 0g, Protein: 1g


SOUTHWEST TUNA SALAD SANDWICH

~Shared by Jim D., WA

2  cans (6 oz)  solid white tuna packed in water, drained well
1/2  cup  minced red bell pepper
1 medium jalapeno pepper, seeded and minced
1  tbsp. minced cilantro
1/2  cup mayonnaise
2 tbsp. lemon juice
1 large clove garlic, peeled and forced through a press
1/4 tsp. Tabasco sauce
6 small  inner leaves, romaine lettuce, cut into fine shreds
2 whole pita bread, split and opened.

Break up the tuna into fine flakes.  Add the bell pepper, jalapeno and cilantro.  Stir together the mayonnaise, lemon juice, garlic and Tabasco.

Combine the tuna mixture with the mayonnaise dressing and refrigerate until ready to use.

Just before serving, stir the the shreds of romaine.  Fill the pita bread with lettuce and tuna mixture and serve.


SEAFOOD SUPREME CASSEROLE

~Shared by Barb C., Chula Vista, CA

Serving Size: 8     

4  cups  mixed crab, shrimp, tuna and any other seafood desired
1  cup  soft bread crumbs
2 cups  cooked rice
2 tablespoons  pimiento -- chopped
2 tablespoons  green pepper -- chopped
2 tablespoons  green onion -- chopped
1 can  mushrooms and liquid
1 can  mushroom soup
1/2 cup  mayonnaise
1/2  cup  milk
2 tablespoons  capers
2 eggs -- beaten
 
Gently combine all ingredients. Pour into greased casserole and bake at 350 for 30-45 minutes.
 


POLKA-DOT COOKIE BARS

~ Shared by Mary H., Montreal, Canada

48 Servings
Prep: 15 min.
Bake: 20 min. + cooling

Ingredients

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 package (10 to 12 ounces) vanilla or white chips,

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Set aside 1/4 cup vanilla chips; stir remaining chips into batter.

Spread in a greased 15-in. x 10-in. x 1-in. (or 13 x 9 x 2-inch) baking pan. Sprinkle with reserved chips. Bake at 375° for 18-23 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 117 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 99 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Source: Taste of Home Magazine (August/September 1999, p64)


TILAPIA WITH DILL AND SOUR CREAM

~Shared by Leasa, IA
 
I'm trying to incorporate more fish in our diet and this just sounded so good!  I plan on making this tomorrow night.  And just my kind of recipe, quick and easy.  I plan to use our light sour cream and mayo.
 
6-8 tilapia fillets, 4 oz each
salt and pepper
1/2 C sour cream
1/3 C mayo
2 T finely chpd red onion (I plan on using green onions)
1 T finely chpd fresh dill (am using dried)
2 t chpd parsley
1 T fresh lemon juice
 
Heat oven to 350°.  Grease a 13 x 9 pan or one large enough to hold the fish in a single layer.  Place tilapia in the baking dish, sprinkle with salt and pepper.  Combine remaining ingredients and spread evenly over the fish.  Bake for 12 to 15 mins, or until fish is cooked through and flakes easily.
 
Serves 3-4

Source:  About.com - Southern Food


ANCHO CHILE RUBBED AND PULLED PORK

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

Ancho Chile Rub:
1/4 cup ancho chile powder
1 tablespoons paprika
2 teaspoons ground black pepper
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon salt
1 teaspoon Worcestershire powder

2 lb. boneless pork butt or 4 lb. bone-in pork butt
1 cup chicken stock
8 garlic cloves

Cooking Directions

Combine all ingredients for rub; set aside. Cut each pork butt in half. Rub 1/4 of the rub over the pork butt, covering generously. Store remaining rub in an airtight container and save for another use. Meanwhile, line roasting pan with aluminum foil, leaving enough on the ends to fold up and seal; place pork in the center of the foil. Pour chicken stock and garlic cloves over pork. Bring the edges of the foil together and fold to seal. Cover roasting pan with another piece of foil. Bake at 300º for 5 hours. Cool slightly; shred.

Makes 8 servings.

Nutrition Facts
Calories   251 calories
Protein   27 grams
Fat   14 grams
Sodium   280 milligrams
Cholesterol   93 milligrams
Saturated Fat   5 grams
Carbohydrates   2 grams
Fiber   0 grams


CURRIED CHICKEN BALLS

~Shared by Linda H., Rosharon, TX

Curried Chicken Balls is a very easy and quick appetizer recipe your guests will love. Roll the finished balls in toasted coconut or chopped cashews.

1 (8-ounce) package cream cheese, softened
1/4 cup mango chutney
2 teaspoons curry powder
2 cups cubed cooked chicken breast
2/3 cup cashews, coarsely chopped
1/4 cup sliced green onions
1 cup toasted coconut or 1 cup finely chopped cashews

In large bowl, beat cream cheese until softened. Add chutney and curry powder; beat until well mixed. Stir in chicken, coarsely chopped cashews, and green onion until well mixed.

Form mixture into 1" balls and roll in toasted coconut or finely chopped cashews to coat. Place on serving platter; cover and chill at least two hours until serving time. Makes 24 appetizers

Source: About.com Guide


FUFU
Black History Recipe

~Shared by Johnny, LA

1 large yam
1 egg
5 teaspoons evaporated milk
1 small onion - grated
3 tablespoons butter or margarine
pinch of garlic salt

Peel and cut yam into small pieces. Boil pieces until tender in 1/2 cup water for 20 minutes. Drain off the water and mash until smooth. Add the egg, milk, onion and garlic salt. Beat and roll into 2 inch balls. If the mixture is too wet, add a little flour. Fry in butter or margarine until brown.

Serves 2-3


TEX-MEX MACARONI AND GROUND BEEF CASSEROLE

~Shared by Treva, NC

Taco seasoning and nacho cheese soup help to flavor this easy, tasty casserole. Serve this casserole with cornbread or biscuits.This is a great casserole to make for a family meal or potluck dinner.

8 ounces elbow macaroni or mini ziti
1 cup chopped onion
1 pound lean ground beef
1 large green bell pepper, chopped
1 clove garlic, minced
1 package (1 ounce) taco seasoning
1 can (about 10 1/2 ounces) nacho cheese soup
1 can (6 ounces) tomato paste
1 can (14.5 ounces) diced tomatoes, undrained
2 cups shredded Mexican blend of cheeses, such as Cheddar Jack

Cook macaroni or mini ziti in boiling water as directed on the package. Drain and rinse with hot water; set aside. Heat oven to 350°. Grease a 2 & 1/2 to 3-quart baking dish or spray with nonstick cooking spray. In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened. Add the bell pepper and continue cooking, stirring, until beef is no longer pink. Add the garlic and taco seasoning and cook for 1 minute longer. Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly. Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted. Note: If you cover and refrigerate earlier in the day, allow more time for warming the casserole.

Serves 6 to 8.


CREAMY COMPANY CLAM CHOWDER

~Shared by Jim D., WA

1 1/2 qts Chicken broth
1 C Onion, chopped
2 C Celery, chopped
1 tsp Salt
1/4 tsp Pepper
2 cans Clams, juice separated
1 1/2 qts Milk
1 C Cream
8 med Potatoes, cubed
1 cube Butter, melted
1/2 C Flour
Clams from the 2 cans above

Boil together broth, celery, onion, salt, pepper and clam juice until the onions and celery are tender. Add the milk and the cream. Blend together and then add the potatoes. Cook over medium heat until tender. Mix together and add the butter and flour. When thickened add clams and just before serving garnish with paprika.


PEANUT PATTIES

~Shared by Barb C., Chula Vista, CA

3 cups granulated sugar
1 cup light corn syrup
1/2 cup water
3 cups roasted peanuts
1/2 cup butter or margarine
1 teaspoon vanilla extract
1 teaspoon red food coloring, (optional)
1/8 teaspoon salt

Combine sugar, corn syrup and water in a saucepan over medium heat. Bring to a full, rolling boil; stir in peanuts. Remove from heat and add butter, vanilla, red food coloring (if using) And salt. Beat with an electric mixer until stiff. Drop by spoonfuls onto wax paper and let cool.


PARMESAN CHICKEN BREASTS

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

A recipe from Kraft that is a favorite around our house.

35 min;10 min prep

Serves 6

2 lbs boneless skinless chicken breast halves (about 6)
2 tablespoons butter, melted
1/2 cup grated Parmesan cheese
1/4 cup dry breadcrumbs
1 teaspoon oregano leaves
1 teaspoon parsley flakes
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

Heat oven to 400 degrees. Spray a baking pan with non-stick cooking spray. Combine everything except butter and chicken. Dip chicken in butter; coat with bread crumb mixture and place in prepared pan. Bake 20 to 25 minutes or until tender.

Source: Recipezaar


GOURMET PORK CHOPS

~Shared by Luanne, FL

6   thick boneless loin chops, trimmed of all fat
1/2  cup flour
Salt and pepper to taste
Oil

Preheat oven to 350-degrees.  Combine flour, salt and pepper.  Coat chops and brown in a little oil.  Place in a 13 x 9-inch pan.

1   can condensed cream of mushroom soup
1/2  can water
1/2  teaspoon rosemary, crushed
1   small can French fried onion rings, divided
1/2  cup sour cream

Mix together soup, water, and rosemary.  Pour over chops and top with half of onion rings.  Cover and bake for 50 minutes.  Uncover and top with remaining onion rings.  Bake 10 more minutes.  Remove chops to platter.  Stir sour cream into remaining soup mixture.  Heat thru and serve with chops.


CAJUN CAFE'S BOURBON CHICKEN

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

1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine

Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.


BUTTERFINGER POPCORN BALLS

~Shared by Linda H., Rosharon, TX

6 cups popped popcorn
3 Butterfinger Candy Bars
1/4 cup butter or margarine
3 1/2 cups miniature marshmallows
Nonstick cooking spray

Combine popcorn and chopped Butterfinger in large bowl.

Melt butter in medium saucepan over low heat. Stir in marshmallows. Heat, stirring constantly, until marshmallows are melted and mixture is smooth.

Pour over popcorn mixture; quickly toss to coat well. Spray hands with nonstick cooking spray. Form popcorn mixture into six 3-inch balls. Place on wax paper to cool. Store in airtight container.


CAPT'N JACK'S SEAFOOD CREAM SAUCE

~Shared by Johnny, LA

Makes 4 to 8 servings

1 stick butter
2 onions, chopped
1 bunch green onions, chopped
¼ cup minced celery
Garlic to taste
1 pound medium shrimp, peeled (or crawfish or lump crabmeat)
½ cup flour
1 quart whole milk
1 pint heavy cream
1 tablespoon Worcestershire sauce
1/3 cup dry white wine (optional)
½ bunch parsley, minced
Salt and white pepper
½ teaspoon cayenne (optional)
1 or 2 bay leaves
Chopped mushrooms (optional)

In a saucepan melt butter and add onions, green onions, celery and garlic. Add shrimp and cook until shrimp turn pink. Add flour and stir in completely. Add about half the whole milk and half the cream. Let simmer for about 10 to 15 minutes, stirring often. Add more milk and cream to desired thickness. Add Worcestershire, wine (if using), parsley, salt and white pepper to taste, cayenne if using, bay leaves, and chopped mushrooms if using. Let seasonings marry, over low heat, about 5 minutes. Stir well.


BLUEBERRY SCONES

~Shared by Treva, NC

2 c. sifted all-purpose flour
1 c. fresh or frozen clean blueberries
1/3 c. sugar
1 & 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 tbsp. sweet butter, cut into sm. pieces
3/4 c. milk

Sprinkle 1/2 cup flour over berries; toss and set aside. Sift remaining flour with salt, sugar, baking soda, and baking powder into large bowl. Cut in the butter with a pastry blender until well mixed. Add blueberries and flour; toss well to mix. Sprinkle the milk over and mix gently with a fork until dough just holds together. Drop by spoon onto lightly greased baking sheet. Dip your hand in flour and gently pat down the scones until about 1 inch thick. Bake in a 425 degree oven 12-15 minutes.


TACO BURGER

~Shared by Jim D., WA

1 lb. ground beef
2 tsp.taco seasoning
1/4 tsp. garlic salt
1/4 tsp. pepper
1/4 C canned chopped green chilies
1/2 C onions, chopped lettuce, shredded
1 sm tomato, chopped
1/2 avocado, sliced
3/4 C shredded cheddar cheese
4 English muffins, split, toasted and buttered sour cream

Mix meat, taco seasoning, garlic salt, pepper, chilies and 1/2 the onions together. Form into 4 patties.

Brown and cook til done.

Put on bottom of English muffins, topping with lettuce, tomato, onion, avocado, cheese and sour cream. Top with muffin top.


TWICE-BAKED SPINACH POTATOES

~Shared by Barb C., Chula Vista, CA

3 large baking potatoes (about 12 ounces each)
1/2 cup 1% low-fat milk
1/2 cup tub-style light cream cheese (about 4 ounces)
1 3/4 cups (7 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/4 cup finely chopped onion
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and
Squeezed dry
Sliced green onions (optional)

Preheat oven to 400F. Pierce potatoes with a fork, and bake 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; Scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato Masher. Combine milk and cream cheese in a large bowl, and stir with a Whisk. Add potato pulp, 1 cup cheddar cheese, onion, salt, pepper, and Spinach; stir well. Spoon potato mixture into shells; sprinkle each half With 2 tablespoons cheddar cheese. Place stuffed potatoes on a baking Sheet; bake at 400F for 15 minutes or until thoroughly heated. Garnish With green onions, if desired.

Yield:  6 servings.

CALORIES 349 (26% from fat); FAT 10g (sat 5.8g,mono 1.8g,poly 0.4g);
IRON 3.5mg; CHOLESTEROL 34mg; CALCIUM 414mg; CARBOHYDRATE 49g; SODIUM
501mg; PROTEIN 17.5g; FIBER 4.7g
 
Source:  LilBitsThisNThat-PSP@Yahoogroups.com


RICH RICE PUDDING

~Shared by Larry Holmes, Toronto, Canada

7 cups milk
1 cup regular long-grain rice
1/2  teaspoon salt
2/3 cup dark seedless raising
1/2  cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
Ground cinnamon for garnish

EARLY IN THE DAY

In a 4-quart saucepan over medium heat, heat milk rice and salt to boiling.  Reduce heat to low;  cover and simmer 40 minutes, stirrings occasionally.  Add raisins and sugar; simmer 20 minutes longer or until rice is very tender.  Pour rice mixture into large bowl;  refrigerate until well chilled.

In small bowl, with mixer at medium speed, beat heavy cream and vanilla extract until soft peaks form.  With rubber spatula, gently fold whipped cream into rice mixture.  Spoon pudding into dessert dishes.  Refrigerate if not serving right away.

To serve, sprinkle each serving lightly with ground cinnamon.

Makes 8 servings.


GIRL SCOUT COOKIES: TAGALONGS

~Shared by Rusty, Leesburg, FL

1 cup butter, soft
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons milk
1 1/2 cups creamy peanut butter
3/4 cup confectioners' sugar generous pinch salt
1/2 teaspoon vanilla extract
8 ounces semisweet chocolate

Preheat oven to 350°F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball. Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above). Bake 11-13 minutes, until bottoms and edges are lightly browned and cookies are set. Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely. In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”. Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm. Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work. Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

Makes about 3-dozen.

EASY LOW-FAT CHILI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 medium onion, chopped
1/4 cup chopped green pepper
2 cups water, divided
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) reduced-salt diced tomatoes, undrained
1 can (6 ounces) salt-free tomato paste
2 to 4 teaspoons chili powder
1 teaspoon salt, optional
1/2 teaspoon pepper

Directions

In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Yield: 7 servings.



CREAMY ASPARAGUS PASTA

~Shared by Maggie, TX

Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.

Servings: 4 servings, 1 1/2 cups each
Prep: 35 mins

Ingredients
8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Directions
1. Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.

2. Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

3. Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

Nutrition Facts
Calories 359, Total Fat 10 g, Saturated Fat 4 g, Monounsaturated Fat 4 g, Cholesterol 18 mg, Sodium 602 mg, Carbohydrate 55 g, Fiber 7 g, Protein 18 g, Potassium 467 mg.
Daily Values: Vitamin C 20%, Calcium 30%.
Exchanges: Starch 3, Vegetable 1, Lean Meat 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet

Source: EatingWell Magazine

WILD RICE WITH SHIITAKES & TOASTED ALMONDS

~Shared by Mary S., Nashville, TN

Yield: 6 servings (3/4 cup each)

INGREDIENTS

-  2-1/2 cups reduced-sodium chicken broth or vegetable broth
-  2 cups sliced shiitake mushroom caps or button mushrooms (3 ounces)
-  1 cup wild rice
-  6 tablespoons sliced almonds
-  1 teaspoon butter
-  1 bunch scallions, trimmed and thinly sliced (about 2 cups)
-  Freshly ground pepper to taste

DIRECTIONS

Bring broth to a boil in a medium saucepan over high heat. Stir in mushroom and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.

Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.

About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green 2 to 3 minutes. Stir the scallions, almonds, and pepper into the rice. Serve warm.

Nutritional Information Per Serving (3/4 cup): Calories: 159, Fat: 4 g, Cholesterol: 4 mg, Carbohydrate: 25 g, Protein: 8 g, Fiber: 3 g, Sodium: 60 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat

Source: The Eating Well Diabetes Cookbook


TURKEY SALAD WITH APPLES AND ALMONDS

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  2 tablespoons sliced almonds
-  3 tablespoons fat-free sour cream
-  1 tablespoon reduced-fat mayonnaise
-  Dash ground celery seed
 -  Dash ground cardamom
-  1/8 teaspoon salt or to taste (optional)
-  1 cup (5 oz.) roasted turkey or chicken breast cubes
-  1 cup cubed tart or sweet apple, peeled or unpeeled
-  1 small celery stalk, diced

DIRECTIONS

Spray a medium nonstick skillet with nonstick spray. Add the almonds. Over medium heat, cook the almonds, stirring, until they brown and smell toasted, about 4 to 5 minutes. If the almonds begin to burn, lower the  heat slightly. Immediately remove to a small plate and set aside.

In a medium bowl, stir together the sour cream, mayonnaise, celery seed, cardamom, and salt (if desired).

Stir in the turkey, apple, celery, and reserved almonds. Serve at once, or cover and refrigerate several hours or up to 24 hours. Leftover salad will keep in the refrigerator for 2 to 3 days.

Nutritional Information Per Serving (1/2 cup): Calories: 111, Fat: 3 g, Cholesterol: 30 mg, Sodium: 78 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 6 g, Protein: 12 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat

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


MARINATED MUSHROOMS

~Shared by Mary S., Nashville, TN

Yield: 10 servings  

INGREDIENTS

-  1 pound white mushrooms, washed and halved
-  1 medium onion, cut in half and thinly sliced
-  1/4 cup white vinegar
-  1/4 cup vegetable oil
-  2 tablespoons sugar
-  1/2 teaspoon dried oregano
-  1/2 teaspoon salt
-  1/4 teaspoon black pepper

DIRECTIONS

Place the mushrooms in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20 minutes; drain and let cool.

In a glass container with a tight-fitting lid, combine the remaining ingredients; mix well. Add the cooked mushrooms, stir, cover, and chill for at least 2 hours before serving. Mushrooms can be stored in a tightly closed glass container in the refrigerator for up to 1 week.

Nutritional Information Per Serving (1/4 cup): Calories: 77, Fat: 6 g, Cholesterol: 0 mg, Sodium: 119 mg, Carbohydrate: 6 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable, 1 Fat

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


GREEN BEANS WITH ALMONDS

~Shared by Mary S., Nashville, TN

Yield: 5 servings  

INGREDIENTS

-  1 pound frozen French-cut green beans
-  1 tablespoon margarine or butter
-  3 tablespoons sliced almonds
-  1/2 teaspoon dried dill
-  1/4 teaspoon salt

DIRECTIONS

Cook the green beans according to package directions just until tender. Drain off the excess liquid.

Place the margarine or butter in a large nonstick skillet and melt over medium heat. Add the almonds and saute for about 1 minute, or just until they begin to turn color (be careful not to burn them). Add the green beans, dill, and salt to the almonds and toss to mix. Serve hot.

Nutritional Information Per Serving (2/3 cup per serving): Calories: 68, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 3.9 g, Saturated Fat: 0.7 g, Fiber: 2.9 g, Protein: 2.5 g, Sodium: 138 mg, Calcium: 46 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat

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

HONEY BANANA POPS

~Shared by Treva, NC

Servings: 2

2 tsp nuts, chopped
2 wooden sticks
1 tsp honey
1 banana

Cut bananas in half. Insert wooden stick into the cut ends. Mix honey and chopped nuts. Roll each banana pop in the mixture.

Nutrition Facts: Calories 74; % Calories From Fat 13.4%; Total Fat 1.1g; Saturated Fats 0.1g; Mono-unsaturated Fats 0.6g; Poly-unsaturated Fats 0.3g; Cholesterol 0mg; Sodium 0.8mg; Total Carbohydrates 17g; Dietary Fiber 1.8g; Sugar 10g; Protein 1.1g

Nutritionist Recommended For: Low Fat; Low Calories; Low Cholesterol; Low Sodium

Source: National Honey Board


SUNNY CORNMEAL MUFFINS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/4 cup biscuit/baking mix
1/4 cup yellow cornmeal
1 tablespoon sugar
1/4 cup milk
1 egg, beaten
2 teaspoons canola oil

Directions

In a small bowl, combine the baking mix, cornmeal and sugar. Combine milk, egg and oil; stir into dry ingredients just until moistened (batter will be thin). Pour into two greased 6-oz. oven proof custard cups or ramekins. Bake at 400° for 15-18 minutes or until golden brown.

Yield: 2 muffins.

Editor's Note: Muffins may be baked in a muffin pan; fill empty cups halfway with water.

CHILE AND CHEESE TART

This one is for Charlie & Mavis in Mobile, AL. This is so easy as it uses a frozen pie crust (do not thaw it). It has been modified from original version only with regard to salt (they call for 1 1/2 1/2 teaspoons coarse kosher salt and I cut it back to 1/2 teaspoon.) It is salty enough without it (you could omit salt, if you choose). I did not list it in the recipe but I added one fresh jalapeno pepper, finely chopped, and mixed it in with the chiles and onion. Trey doesn't like cilantro but it would have been perfect in this.

Yield: Makes 6 servings

Ingredients

1 tablespoon olive oil
1 small red onion, diced
3/4 cup heavy whipping cream
2 large eggs
1/2 teaspoon coarse kosher salt
3/4 teaspoon hot pepper sauce
1/4 teaspoon freshly ground black pepper
1 7-to 8-ounce package shredded sharp cheddar cheese
1 7-ounce can diced mild green chiles
1 purchased frozen 9-inch-diameter deep-dish pie crust (do not thaw)

Preparation

Preheat oven to 400°F. Heat oil in medium skillet over medium-high heat. Add onion. Cover and cook until just tender, stirring often, about 5 minutes. Cool briefly.

Whisk cream and next 4 ingredients in bowl to blend. Mix in cheese, chiles, and onion mixture. Pour filling into frozen crust.

Bake tart until golden brown and set in center, about 40 minutes.

Source: Bon Appétit June 2009


SPICY CHICKEN SOUP

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream
2 jalapeno peppers, seeded, ribbed, and finely chopped
Garnish: sour cream, crispy tortillas strips

1.  In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken, jalapenos, and 5 cups broth. Simmer 30 minutes.

Serves 8 (except at my house).


STUFFED STRAWBERRIES

1 pint fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar, or to taste
2 tablespoons orange flavored liqueur, or to taste (Cointreau)
Miniature semi-sweet chocolate chips
Garnish: cocoa powder

Cut the tops off of the strawberries and stand upright (can slice off bottom to make them sit flat). Make a cut 3/4 of the way down from the tip of the strawberry towards the bottom.

Beat together the cream cheese, sugar, and liqueur until smooth in a mixer or a food processor. Mix in a handful of miniature semi-sweet chocolate chips. Place into a piping bag with a star tip*. Pipe into each strawberry and arrange on a serving platter. Dust with cocoa.

* I use a Ziploc bag with a corner snipped off.


AMISH POTATO FRITTERS

1 cup mashed potatoes
1 egg
4 rounded Tbsp. flour
1/2 tsp. baking powder
1 tsp. salt
1/4 cup milk

Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side.

Serves 4-6.


GREEN RICE BAKE

10 oz. pkg. frozen chopped spinach
2 eggs, slightly beaten
2 cups milk
3/4 cup instant rice
1 cup shredded process American cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic salt
1/4 cup toasted slivered almonds

1. Cook spinach according to package directions; drain, removing as much liquid as possible.

2. Combine eggs and milk in a large mixing bowl, stirring well. Add spinach and remaining ingredients; mix well. Pour into a lightly greased 10x6 glass baking dish; bake at 325 for 35 to 40 minutes or until firm.

Yield: 6 servings.

Source: Southern Living 1979 Annual Recipes


PORK CHOPS WITH MUSHROOMS AND SOUR CREAM

4 1/4 to 1/3 inch thick boneless pork chops
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 small onion, peeled, halved lengthwise and thinly sliced
4 ounces sliced fresh mushrooms
1/3 cup sour cream
1/4 cup water

Season pork with salt and pepper. Melt 1 tbsp. butter over medium- high heat in a large skillet. Add pork and cook until browned and cooked through, about 1 1/2 minutes per side. Transfer chops to a plate and cover with foil. Add remaining tablespoon of butter to skillet. Add onion and mushrooms and cook, stirring frequently until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water and juices from pork that have pooled on plate. Simmer until heated through-don't boil. Serve over chops.

Serves 4


ALL AMERICAN POTATO SALAD

Think of this one the next time you have a few leftover baked potatoes. Just chop them up (skins and all) and add the other fixings.

3/4 cup Kraft fat-free mayonnaise
1 teaspoon prepared mustard
1/4 cup sweet pickle relish
1/2 teaspoon celery seed
1/8 teaspoon black pepper
3 cups diced cold cooked potatoes (16 ounces)
1/2 cup chopped onion
1 cup chopped celery
2 hard-boiled eggs, chopped
 
In a large bowl, combine mayonnaise, mustard, pickle relish, celery seed, and black pepper. Add potatoes, onion, and celery. Mix well to combine. Fold in eggs. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving.


BLACK BEANS & RICE

2 teaspoons kosher salt
2 1/2 tablespoons olive oil
2 cups long-grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 ½ cups)
2 medium cloves garlic, minced (1 tablespoon)
2 15-ounce cans black beans, undrained
1 cup chicken broth
2 tablespoons red wine vinegar
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 cup sliced scallions (optional)

In a medium saucepan, combine 4 cups of water with 1 teaspoon of the salt and 1 ½ teaspoons of the olive oil. Bring to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender. In a large saucepan, heat the remaining olive oil over medium heat. Sauté the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.

Yield: 6 servings.

CALORIES 427 (17% from fat); FAT 8g (sat 1g); CHOLESTEROL 0mg; CALCIUM 73mg; CARBOHYDRATE 73g; SODIUM 1,289mg; PROTEIN 13mg; FIBER 10g; IRON 5m


GOOD MORNING CRAB CASSEROLE

Prep Time: 10 Min
Cook Time: 50 Min
Serves 4

1 & 1/2 tsps canola oil (or melted butter)
6 eggs
1/4 cup fat free milk
1/2 tsp salt
1/4 tsp white pepper
3/4 tsp fresh dill weed, chopped (or 1/2 tsp dried)
4 oz cooked crab
4 oz low fat cream cheese , cut into 1/2-inch cubes
1 fresh green onions, sliced (equal to 2 tablespoons)
1/2 pinch paprika

1. Pour oil into square baking dish, 8 x 8 x 2 inches, tilting dish to coat bottom.

2. In a large bowl, beat eggs, milk, salt, white pepper, and dill weed with fork or wire whisk until well mixed. Stir in crabmeat, cream cheese, and onions. Pour into baking dish. Cover and refrigerate minimum 4 hours but no longer than 24 hours.

3. Heat oven to 350 degrees F. Sprinkle paprika over egg mixture. Bake uncovered 45 to 50 minutes or until center is set.

Per Serving: 174 Calories / 2.1g Carbs / 10.3g Fat / 17.4g Protein / 1.4g Sugar / 0.1g Fiber