A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes newsletter. I am off today and am planning a Memorial Day cookout with my two youngest kids. It is rare for me to be off on a holiday. Even if I am scheduled to be off, I will normally work it for someone who has asked to be off. But this Memorial Day I am home and glad of it.

I've been doing this newsletter for many years and have enjoyed it immensely. I hope to be doing it for many more years to come. Of all the issues I have published, I believe the one I did for one Veteran's Day received the most feedback from readers. Yes, it contained a lot of great recipes for cooking that day, but it also contained some personal opinions I have of a political nature. I am a patriot. So are my kids. It is difficult for a true patriot to avoid politics when the subject of veterans of war is at hand. However, I have carefully omitted adding my personal opinion about war in this issue. Instead I have offered some information about the holiday and offered you great recipes that I hope you will use either this summer holiday or one soon. To everyone who has a member of their family that either served in, or is now serving in, a war... I salute you. That should cover about 100% of you. War is such a serious part of our lives; one that unfortunately takes lives. I hope you will spend a few minutes on this Memorial Day, even if you are not from the United States where it is observed, in silent prayer for those who have made the ultimate sacrifice for freedom. No war, in recent history, has ever been to the benefit of only those fighting it. Everyone stands to win or lose a freedom fought for in each. No man is an island. Off my soapbox now. Thanks for listening.

Aren't you going to be just a little sad if your state or country is not represented in our monthly theme of Regional Recipes - Food From Home? I am hoping everyone will join in on a theme to which everyone can submit. All the excuses I've heard (I don't "do" turnips; I hate chicken!; we don't eat desserts at my house) are out the window. If you live somewhere (you do, don't you?) then you can join in. I have had only 2 submissions for countries outside of the USA, too. How about all the a2z'ers who live in Mexico, Italy, Greece, Great Britain, India, Ethiopia, to name a few? Let's make this a super issue, folks. Visit the Monthly Theme section and read all about it. You'll find the handy email link there, too. Thanks in advance.

Alrighty then... today's issue has so many recipes for a cookout that I'd wager you need look no further for your next one. My thanks to all whose recipes are posted here. I've added something about the special holiday, as well as something to make you laugh. Have a great Memorial Day, however you spend it. We'll see you here Wednesday when Linda in Michigan fills your inbox with a smile and great recipes. None of that old spam you might have awaiting you there!

God Bless America!

In Flanders Fields
by John McCrae (1872-1918)

In Flanders fields the poppies blow
Between the crosses, row on row
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields. 

Note: The name of John McCrae (1872-1918) may seem out of place in the distinguished company of World War I poets, but he is remembered for what is probably the single best-known and popular poem from the war, "In Flanders Fields." He was a Canadian physician and fought on the Western Front in 1914, but was then transferred to the medical corps and assigned to a hospital in France. He died of pneumonia while on active duty in 1918. His volume of poetry, In Flanders Fields and Other Poems, was published in 1919.

Memorial Day

Memorial Day is a United States federal holiday that is observed on the last Monday of May (scheduled next for May 29th, 2006). It was formerly known as Decoration Day. This holiday commemorates U.S. men and women who died in military service for their country. It began first to honor Union soldiers who died during the American Civil War. After World War I, it expanded to include those who died in any war or military action; now, the day appears to have expanded to include any person who was ever a service member who has since died, and observances of the day appear to be dominated by still-living veterans. One of the longest standing holiday traditions is the running of the Indianapolis 500, which has been held in conjunction with Memorial Day since 1911. Now, many Americans use the date as merely marking the unofficial start of the summer vacationing season, and many government parks and beaches start their summer schedule on the Friday before.

Traditional observance
Many people observe this holiday by visiting cemeteries and memorials. A National Moment of Remembrance takes place at 3 p.m. Another tradition is to fly the U.S. Flag at half-staff from dawn until noon local time. In addition to remembrance, Memorial Day is also a time for picnics, family gatherings, and sporting events. Some Americans view Memorial Day as the unofficial beginning of summer and Labor Day as the unofficial end of the season. Some Americans use Memorial Day weekend to also honor family members who have passed away. Church services on the Sunday prior to Memorial Day may include a reading of the names of members who have died during the previous 12 months.

Memorial Day has traditionally occurred on May 30, and some, such as the Veterans of Foreign Wars (VFW) and Sons of Union Veterans of the Civil War (SUVCW), advocate returning to this fixed date. The VFW stated in a 2002 Memorial Day Address, "Changing the date merely to create three-day weekends has undermined the very meaning of the day. No doubt, this has contributed greatly to the general public's nonchalant observance of Memorial Day." Hawaii's Senator Daniel Inouye, a veteran of World War II, has repeatedly introduced measures to return Memorial Day to its traditional day since 1999.

Upcoming US Memorial Day dates

2006 May 29 
2007 May 28 
2008 May 26 
2009 May 25 
2010 May 31 

Source: Wikipedia, the free encyclopedia


The History of Memorial Day

Memorial Day was originally known as Decoration Day because it was a time set aside to honor the nation's Civil War dead by decorating their graves. It was first widely observed on May 30, 1868, to commemorate the sacrifices of Civil War soldiers, by proclamation of General John A. Logan of the Grand Army of the Republic, an organization of former sailors and soldiers. On May 5, 1868, Logan declared in General Order No. 11 that:

The 30th of May, 1868, is designated for the purpose of strewing with flowers, or otherwise decorating the graves of comrades who died in defense of their country during the late rebellion, and whose bodies now lie in almost every city, village, and hamlet churchyard in the land. In this observance no form of ceremony is prescribed, but posts and comrades will in their own way arrange such fitting services and testimonials of respect as circumstances may permit.

During the first celebration of Decoration Day, General James Garfield made a speech at Arlington National Cemetery, after which 5,000 participants helped to decorate the graves of the more than 20,000 Union and Confederate soldiers buried in the cemetery.

This 1868 celebration was inspired by local observances of the day in several towns throughout America that had taken place in the three years since the Civil War. In fact, several Northern and Southern cities claim to be the birthplace of Memorial Day, including Columbus, Miss.; Macon, Ga.; Richmond, Va.; Boalsburg, Pa.; and Carbondale, Ill.

In 1966, the federal government, under the direction of President Lyndon Johnson, declared Waterloo, N.Y., the official birthplace of Memorial Day. They chose Waterloo—which had first celebrated the day on May 5, 1866—because the town had made Memorial Day an annual, community-wide event during which businesses closed and residents decorated the graves of soldiers with flowers and flags.

By the late 1800s, many communities across the country had begun to celebrate Memorial Day and, after World War I, observances also began to honor those who had died in all of America's wars. In 1971, Congress declared Memorial Day a national holiday to be celebrated the last Monday in May. (Veterans Day, a day set aside to honor all veterans, living and dead, is celebrated each year on November 11.)

Today, Memorial Day is celebrated at Arlington National Cemetery with a ceremony in which a small American flag is placed on each grave. Also, it is customary for the president or vice-president to give a speech honoring the contributions of the dead and lay a wreath at the Tomb of the Unknown Soldier. About 5,000 people attend the ceremony annually.

Several Southern states continue to set aside a special day for honoring the Confederate dead, which is usually called Confederate Memorial Day: 
Mississippi: Last Monday in April
Alabama: Fourth Monday in April
Georgia: April 26
North Carolina: May 10
South Carolina: May 10
Louisiana: June 3
Tennessee (Confederate Decoration Day): June 3
Texas (Confederate Heroes Day): January 19
Virginia: Last Monday in May

Source: The History Channel

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

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

Trouble in Paradise?

Shared by Aafrin, Pune, India

Dear Husband:

I'm writing you this letter to tell you that I'm leaving you for good.

I've been a good woman to you for seven years and I have nothing to show for it.

These last two weeks have been hell. Your boss called to tell me that you had quit your job today and that was the last straw.

Last week, you came home and didn't notice that I had gotten my hair and nails done, cooked your favorite meal and even wore a brand new negligee.

You came home and ate in two minutes, and went straight to sleep after watching the game. You don't tell me you love me anymore, you don't touch me or anything. Either you're cheating or you don't love me anymore, whatever the case is, I'm gone.

P.S. If you're trying to find me, don't. Your BROTHER and I are moving away to West Virginia together!

Have a great life!
Your Ex-Wife

--------- 

Dear Ex-Wife,

Nothing has made my day more than receiving your letter.

It's true that you and I have been married for seven years, although a good woman is a far cry from what you've been.

I watch sports so much to try to drown out your constant nagging. Too bad that doesn't work.

I did notice when you cut off all of your hair last week, the first thing that came to mind was "You look just like a man!" My mother raised me to not say anything if you can't say anything nice.

When you cooked my favorite meal, you must have gotten me confused with MY BROTHER, because I stopped eating pork seven years ago.

I went to sleep on you when you had on that new negligee because the price tag was still on it. I prayed that it was a coincidence that my brother had just borrowed fifty dollars from me that morning and your negligee was $49.99.

After all of this, I still loved you and felt that we could work it out. So when I discovered that I had hit the lotto for ten million dollars, I quit my job and bought us two tickets to Jamaica. But when I got home you were gone. Everything happens for a reason I guess.

I hope you have the filling life you always wanted. My lawyer said with your letter that you wrote you wouldn’t get a dime from me. So take care.

P.S. I don't know if I ever told you this but Carl, my brother was born Carla. I hope that's not a problem.

Signed,
Rich As Hell and Free!

BROCCOLI SALAD

~Submitted by Brenda, AL

Hi Maggie and all A to Z'ers. Brenda from Alabama here. I went to my daughter's in-laws for a cookout and someone made this. It is the best I ever ate. For one thing she chopped the broccoli real tiny and was better than the big chunks!

4 heads broccoli, hopped small
1 cup chopped red onion
1 cup raising
1 cup chopped pecans, roasted
1 pound bacon fried crisp and crumpled

Mix all together set aside.

Creamy Dressing

1 cup mayo
3 Tablespoons sugar
3 Tablespoons Vinegar (I like red wine sort of sweet)

Mix all well and pour over broccoli mix. Toss well. Chill before serving..

I don't know the number of servings but was a big bowl and everyone was fighting over it!


BARBECUED BABY BEEF RIBS

~Submitted by Larry Holmes, Ontario, Canada

(Good serves with baked potatoes or chips, buttered broccoli and a tossed greed salad.)

2 pounds baby beef ribs

Basting sauce:*
3 tablespoons oil
3 tablespoons chili sauce
2 tablespoons lemon juice
dash black pepper
dash dry mustard

Wipe ribs with wet towel or damp paper towels. Place ribs in a single layer in a shallow roasting pan. Roast ribs at 450°F for about 20 minutes, turning once.

Prepare basting sauce. Mix all ingredients together.

Remove ribs from oven. Brush ribs with sauce on both sides. 

Return to oven. Bake at 450°F for about 20 minutes longer or until ribs are tender. Baste with remaining sauce from time to time while baking. If ribs start getting too dark, cover with aluminum foil and reduce heat to 400°F for the last 10 minutes of baking time

Serves 4

*This basting sauce is good also with chicken or turkey legs or for ground meat patties. For high flavor you might add 2 tablespoons red wine to basting sauce.


CHOCOLATE PRALINE TART

~Submitted by Treva, Eastern TN

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

1 & 1/2 cups all-purpose flour 
3/4 cup powdered sugar 
1/2 cup unsweetened baking cocoa
1 teaspoon vanilla extract
1 teaspoon salt 
2 & 2/3 cups unsalted butter, divided use
1 & 1/2 cups firmly packed brown sugar 
2/3 cup honey
1/4 cup granulated sugar 
3 cups pecan halves 
1/3 cup whipping cream 

Preheat the oven to 350°F (175°C). 

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

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

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

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

Makes 12 servings.


MEXICAN PARTY WINGS

~Submitted by Angelique, TX

These wings pack a double punch with sassy flavors in the chicken coating and in the dipping sauce. They come from The Pillsbury Bake-Off® 40 (Orlando, 2002). Pat Murphy from Modesto, CA won $10,000.

Prep Time: 20 min (Ready in 55 min)

Ingredients:
1 cup purchased ranch salad dressing
1(4.5-oz.) can Old El Paso® Chopped Green Chiles
1/2 cup Pillsbury BEST® All-Purpose Flour
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
2 teaspoons oil
24 chicken drummettes (about 2 lb.)
Dried parsley flakes

Preparation Directions:
1. Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In blender container, combine salad dressing and chiles; cover and blend until smooth. Spoon into small serving bowl. Refrigerate while making drummettes.

2. In shallow dish, combine flour and taco seasoning mix; mix well. Stir in oil with fork until well blended. Coat drummettes with flour mixture. Coat drummettes again to use up flour mixture. Place on sprayed cookie sheet.

3. Bake at 350°F. for 15 minutes. Turn drummettes; bake an additional 14 to 17 minutes or until chicken is fork-tender and juices run clear. Sprinkle parsley flakes on salad dressing mixture; serve as dip with warm drummettes.

24 servings
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/24 of Recipe
Calories 110; Calories from Fat 70; % DAILY VALUE Total Fat 8g; 12% Saturated 1g; 5% Trans Fat; Cholesterol 15mg; 5% Sodium 190mg; 8% Total Carbohydrate 4g1%; Dietary Fiber 0g; 0% Sugars 2g; Protein 5g; Vitamin A 4%; Vitamin C 2%; Calcium 2%; Iron 2%
EXCHANGES: 1 Lean Meat; 1 Fat
CARBOHYDRATE CHOICES: 0


ROAST CORN ON THE COB

~Submitted by Jean, Syracuse, NY

Ingredients 
6 Ears fresh sweet corn 
6 tablespoon Butter or margarine 
6 Ice cubes Salt and pepper 

Instructions
Remove husk and silk from corn. Place each ear of corn on a piece of aluminum foil. Add 1 tablespoon butter and 1 ice cube. Wrap securely, twisting ends to make handles for turning. Place corn on grill. Cook for 25 minutes, turning once. Season with salt and pepper, and additional butter if desired.

Yield: 6 servings.


EASY BAKED BEANS
(Crockpot recipe)

~Submitted by Treva, Eastern TN

2 cans (16 ounces each) baked beans, drained
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/2 cup light brown sugar, packed
1/2 cup ketchup
1/2 cup barbecue sauce
5 slices bacon, cooked crisp, drained, crumbled
1 1/2 teaspoons prepared mustard

Combine all ingredients in slow cooker. Cover and cook on LOW setting for 7 to 9 hours.

Delicious meal with coleslaw or potato salad and cornbread or rolls or as a side dish for cookout.

Serves 6.


CHICKEN AND CILANTRO BITES

~Submitted by Tena, MO

1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned)
1 lb ground chicken (not breast meat)
1 large egg
1/2 cup finely chopped fresh cilantro
2 scallions, finely chopped
2 teaspoons Asian sesame oil
1 teaspoon salt
3/4 cup cornstarch
1/2 cup vegetable oil

Stir together soy and vinegar in a bowl for dipping sauce.

Stir together chicken, egg, cilantro, scallions, sesame oil, and salt with a fork until just blended.

Spread cornstarch in a shallow baking pan. With wet hands form chicken mixture into 1-inch balls, transferring them to baking pan as formed. Wash and dry your hands, then gently roll balls in cornstarch until coated. (Balls will be soft.)

Heat 1/4 cup vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook half of balls, turning over occasionally, until firm and golden (they will flatten slightly), 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain. Add remaining 1/4 cup oil to skillet and cook remaining balls in same manner. Serve meatballs with dipping sauce.

Source: Gourmet - May 2005


VANILLA ICE CREAM

~Submitted by Ann, FL

Freezing Time: 40 minutes

EAGLE BRAND® makes the easiest ice cream ever! Cool down with this homemade ice cream that is sure to be a highlight at any get-together. 

Servings: Makes about 1 1/2 quarts

Ingredients 
4 cups (2 pints) half-and-half or light cream 
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
2 tablespoons vanilla extract 

Instructions 
In 2-quart ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer’s instructions. Freeze leftovers. 

Notes: Refrigerator-Freezer Method: Omit half and half. In large bowl, combine EAGLE BRAND® and vanilla. Fold in 2 cups (1 pint) whipping cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9X5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm. Freeze leftovers. 

Peach Ice Cream: Reduce vanilla to 1 tablespoon and add 1 teaspoon almond extract, 4 drops yellow and 2 drops red food coloring. If desired add 2 cups mashed fresh or frozen peaches, thawed or 1 (16-ounce) can peaches, drained and mashed. Proceeed as above.

Strawberry Ice Cream: Reduce vanilla to 1 tablespoon. Add 2 cups mashed fresh or frozen strawberries, thawed and few drops red food coloring if desired. Proceed as above. 

Banana Ice Cream: Reduce vanilla to 1 tablespoon; add 2 cups mashed bananas (4 medium). Proceed as above.


GOOEY BUTTER CAKE

~Submitted by Ann, Montreal, Quebec, Canada

1 yellow cake mix
1 stick butter
1 (8 oz.) cream cheese
3 eggs
1 box powdered sugar

Mix cake mix, 1 egg and butter with fork. Pour into 13 x 9 inch greased and floured pan. Smooth with fingers to cover whole pan. Mix powdered sugar, softened cream cheese and 2 eggs with mixer until smooth. Pour on top of cake batter and bake 45 minutes at 350 degrees. When cool, sprinkle with the 2 tablespoons powdered sugar.


BLUEBERRY PICNIC BARS

~Submitted by Treva, Eastern TN

Base and Topping:
1 & 1/2 cups uncooked oats
1/2 cup flour
1/2 cup packed light brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
6 tablespoons unsalted butter or margarine -- melted

Filling:
1 & 1/2 cups blueberries -- rinsed and drained
3 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon lemon juice

Oven to 350 degrees. Line an 8" square baking pan with foil, letting ends extend above pan on 2 sides.

In a large bowl, mix oats, flour, brown sugar, baking soda and salt. Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 1/2 cup crumb mixture for topping. Press remaining mixture evenly and firmly over bottom of ungreased, foil-lined pan. Bake 12 min. to set crust.

Filling:
In a small saucepan stir berries, sugar, cornstarch and lemon juice over med. heat until simmering. Simmer, stirring occasionally, until juices are no longer cloudy, about 2 min. Spoon over crust.

Crumble reserved crumb mixture over top.

Bake for 30 min. Let cool completely in pan. Lift foil by ends onto a cutting board. Peel off foil; cut into 2" squares.


CREAMY CRAB AND ARTICHOKE DIP

~Submitted by Jean, Syracuse, NY

Ingredients: 
1 pkg. (8 oz.) cream cheese
1 cup. mayo
1 pkg. crabmeat (imitation)
1 can artichoke hearts, drained
3/4 cup. Parmesan cheese
1/3 cup. finely chopped onion

Blend cream cheese and mayo together and stir in crab, artichokes, cheese, and onion. Place mixture in a 9" pie plate. Bake at 375 degrees, uncovered, 15-18 minutes. 


LUAU KEBABS

~Submitted by Barbara, Chula Vista, CA

Serves 4 to 6

You can configure the kebabs any way you like, but be sure to skewer the cubes of pork between two pieces of pineapple. The pineapple helps to tenderize and flavor the pork.

1 3/4 pounds boneless center cut pork chops, about 1 1/4 inches thick
1/4 cup plus 2 tablespoons extra virgin olive oil
3 medium garlic cloves, minced
2 tablespoons soy sauce
Salt and pepper
1 large pineapple, peeled, cored, and cut into 1 inch chunks
2 red bell peppers, stemmed, seeded, and cut into 1 inch pieces
1 large red onion, peeled and cut into 1 inch pieces

Cut pork chops into 1 1/4 inch cubes. Combine 1/4 cup oil, garlic, soy sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add pork cubes, toss to coat, and marinate for 15 minutes. Toss pineapple, peppers, and onion with remaining 2 tablespoons oil in medium bowl and season with salt and pepper.

Thread pork, pineapple, peppers, and onion onto eight 12 inch metal skewers. Brush skewers with any remaining marinade.

Grill kebabs over high heat, turning skewers, until pork is well browned and cooked through, 8 to 10 minutes. Serve.

Source: Advertisement for Cook's Country.


SIMPLE SALSA BURGERS

~Submitted by Treva, Eastern TN

2 pounds ground beef 
1/3 cup picante sauce (mild or hot to your liking) 
1/3 cup (1 1/3 ounces) shredded Cheddar cheese 
1 teaspoon pepper 

Combine all ingredients in a large mixing bowl. Form mixture into 6-8 patties; layer patties in some aluminum foil and refrigerate to firm them up. Broil, grill or bake to desired doneness. 

Yield: 6-8 patties 


MAPLE BARBECUED CHICKEN

~Submitted by Jean, Syracuse, NY

3 tablespoons pure maple syrup
3 tablespoons bottled chili sauce
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1 tablespoon vegetable oil
4 boneless chicken thighs

Prepare a medium-hot barbeque. Stir together maple syrup, chili sauce, vinegar and mustard in a small bowl. Season the chicken with salt and pepper and brush lightly with oil. Arrange chicken on barbeque and grill until cooked through, turning several times and brushing generously with sauce, about 10-15 minutes total. Serve hot with potato salad. 


CITRUS COOLER

~Submitted by Judy, MI

1 (6 oz.) can of frozen lemonade
concentrate, thawed
1 (6 oz) can of frozen limeade concentrate, thawed
Water
6 pint-size zipper freezer bags
1 lemon sliced
1 lime sliced
6 straws

In large pitcher, combine juice concentrate. Add water as directed on the cans; stir. Pour into 6 small zipper freezer bags. Add lemon and lime slices to each. Seal tightly; freeze overnight or until firm. Thaw 2-3 hours until slightly slushy before serving. Insert straw to drink.

These are great take for taking along on a picnic or a summer party for the kids.


FAST-TO-FIX FAJITAS

~Submitted by Larry Holmes, Ontario, Canada

¼ cup fresh lime juice
2 teaspoons olive oil
¼ teaspoon chili powder
4 skinless, boneless chicken breast halves 
(4 ounces each)
2 medium red bell peppers, cut into wide strips
(about 2 cups)
1 large red onion, cut into wedges (about 1 ½ cups)
2 medium tomatoes, chopped (about 2 cups), divided
½ cup chopped green onions
¼ cup chopped fresh cilantro or parsley, divided
8 flour tortillas, warmed

In a shallow glass dish, combine lime juice, oil and spices. Mix well. Reserve 2 tablespoons of marinade. Add chicken to dish; turn to coat. Cover dish with plastic wrap; refrigerate for 30 minutes.

Preheat broiler. Drain the chicken; place on a broiler pan. Discard marinade in dish. Broil 3 inches from heat, basting with the reserved marinade and turning once, until no longer pink in center, about 10 minutes. Place chicken on a plate and cover to keep warm.

Place bell peppers and red onion on broiler pan. Broil until slightly charred, turning once, about 8 minutes.

Cut chicken into strips; place in a large bowl. Add broiled vegetables, 1 cup of tomatoes, green onion, and 2 tablespoons of cilantro. Mix gently. Dive the tortillas among serving plates; top with the chicken mixture. Fold tortillas to enclose filling. Serve with remaining tomatoes and cilantro.

Serves 8.

Per serving: Calories 213; Carbohydrates 25 g; Protein 17 g; Sodium 212 mg; Fat 4 g; Cholesterol 33 mg.


BLACK-EYED PEA, PINEAPPLE, AND RED PEPPER SALAD
(Vegan)

~Submitted by Jean, Syracuse, NY

Ingredients 
1 15 oz can black-eyed peas, drained, and well rinsed 
1 T cider vinegar 
1 cup diced fresh pineapple 
2 roasted red bell peppers (from a jar, or otherwise) 
1/3 cup celery, finely diced 
1/4 small red onion, finely diced 
1/4 cup cilantro, minced 
1 jalapeno chili, seeded and finely diced 
2 T country-style Dijon mustard 

Directions 
Mix first 7 ingredients together in a bowl. Mix mustard and vinegar together with a fork and add to bowl. Season to taste with salt and pepper. Serve cold. 


MAPLE HONEY BARBECUED RIBS

~Submitted by Treva, Eastern TN

3 pounds spareribs 
1 can (10 & 1/2 ounces) beef broth
1/2 cup water 
2 tablespoons maple syrup 
2 tablespoons honey 
3 tablespoons soy sauce (low sodium) 
2 tablespoons barbecue sauce 
1/2 teaspoon dry mustard 

Place spareribs on a broiler rack and broil for 15 minutes. Drain fat off. Cut ribs into serving size pieces. Combine remaining ingredients in the slow cooker; stir well. Add ribs; cover and cook on LOW for 8 to 10 hours.

Serves 4.

LIGHT N' SPICY CHICKEN STRIPS

~Submitted by Treva, Eastern TN

1 teaspoon vegetable oil 
1/2 pound skinless boneless chicken breasts, cut crosswise into 1/4-inch strips 
1/4 teaspoon salt 
2 teaspoons butter 
1 tablespoon liquid hot pepper sauce 
5 celery stalks, cut into 3-inch sticks 

Blue Cheese Dip Ingredients:
2/3 cup nonfat plain yogurt 
2 tablespoons reduced-fat mayonnaise 
2 ounces crumbled blue cheese 
3 tablespoons finely chopped scallions 
1/4 teaspoon coarsely ground black pepper 

DIRECTIONS: 
In a small bowl, whisk together the yogurt, mayonnaise and blue cheese. Stir in the scallions and pepper and set aside while preparing the chicken. Cover and refrigerate. (This recipe can be made one day ahead to this point.)

Heat the oil in a large, preferably nonstick skillet. Season the chicken with the salt. Cook the chicken over medium-high heat, stirring frequently, until lightly browned and cooked through, 3 to 4 minutes. Remove the skillet from the heat. Add the butter and hot pepper sauce to the pan and swirl until the butter melts and the sauce coats the chicken. 

Serve the chicken and celery sticks along with the blue cheese dip. Provide toothpicks for spearing the chicken and dipping it in the sauce. 

Makes 6 servings. 
Nutritional information per serving: 
About 136 calories, 64 calories from fat, 7g total fat, 3g saturated fat, 33mg cholesterol, 363mg sodium, 5g total carbohydrates, 0g fiber, 13g protein.


BEER-CAN CHICKEN WITH COLA BARBECUE SAUCE

~Submitted by Jean, Syracuse, NY

"I like any recipe that starts with 'open a can of beer and drink half,'" says Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget. 

Chicken:
1 (12-ounce) can beer
1 cup hickory wood chips
2 teaspoons kosher or sea salt
2 teaspoons brown sugar
2 teaspoons sweet paprika
1 teaspoon coarsely ground black pepper
1 (4-pound) whole chicken
Cooking spray

Sauce:
1/2 cup cola
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1/2 teaspoon instant onion flakes
1/2 teaspoon instant minced garlic
1 1/2 teaspoons steak sauce (such as A-1)
1/2 teaspoon liquid smoke
1/4 teaspoon black pepper

Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside. 

To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat. 

Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. 

Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity. 

Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed. 

Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can. 

To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. 

Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce)

NUTRITION PER SERVING
CALORIES 215 (20% from fat); FAT 4.7g (sat 1.1g, mono 1.4g, poly 1.3g); PROTEIN 31.8g; CHOLESTEROL 100mg; CALCIUM 29mg; SODIUM 741mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 10g

Source: Cooking Light

FAT FREE 7-LAYER MEXICAN DIP

~Submitted by Jean, Syracuse, NY

Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 38 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened 
1 Tbsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix 
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa 
1 cup canned black beans, drained, rinsed 
1 cup shredded lettuce 
1 cup KRAFT FREE Shredded Non-Fat Cheddar Cheese 
1/2 cup chopped green onions 
2 Tbsp. sliced pitted ripe olives 

BEAT cream cheese with electric mixer on medium speed until creamy. Blend in seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish. 

TOP with layers of the remaining ingredients; cover. Refrigerate several hours or until chilled. 

SERVE with cut-up fresh vegetables. 

Nutrition (per serving)
Calories 20 Total fat 0g Saturated fat 0g Cholesterol 0mg Sodium 150mg Carbohydrate 2g Dietary fiber 1g Sugars 1g Protein 2g Vitamin A 4%DV Vitamin C 0%DV Calcium 4%DV Iron 2%DV 


COCONUT COLESLAW

~Submitted by Jean, Syracuse, NY

1 pound shredded cabbage & carrots
8-ounce can crushed pineapple in juice, drained
1/4 cup golden raisins
1/4 cup flaked coconut
1/3 cup nonfat mayonnaise

Combine all ingredients in a big salad bowl. Cover and chill for at least 30 minutes or until serving time. Transfer to individual serving cups for the lunch box. 8 (1/2 cup) servings.

Per Serving:95 Cal; 4g Fat; 16g Carb; 2g Protein; 0mg Cholesterol; 141mg Sodium.
Exchanges: 1 Veg; 1/2 Fruit; 1 Fat.


TURKEY BURGERS

~Submitted by Jean, Syracuse, NY

1 pound ground turkey breast 
Egg substitute equal to 1 egg 
1/4 cup dry bread crumbs 
1 teaspoon steak sauce 
1 teaspoon spicy brown mustard 
1/4 teaspoon dried thyme 
1/4 teaspoon pepper 
4 hamburger buns, split 
Lettuce leaves and tomato slices 

In a bowl, combine the first 7 ingredients. Shape into four burgers (for easier shaping, use cold wet hands or disposable plastic gloves). Pan-fry, grill or broil until no longer pink.

Serve on buns with lettuce and tomatoes.

Serves 4. 

Nutritional Analysis: 285 calories, 411 mg sodium, 35 mg cholesterol, 26 gm carbohydrate, 33 gm protein, 6 gm fat 


BBQ CHICKEN

~Submitted by Jean, Syracuse, NY

1 onion, medium, chopped 
1 tablespoon olive oil or peanut oil 
1 1/4 cups tomato sauce 
1 tablespoon Worcestershire sauce 
1 tablespoon cider vinegar 
1 bay leaf (small) 
1/4 teaspoon dry mustard 
1/4 teaspoon cumin, ground 
1/4 teaspoon hot pepper sauce 
1/8 teaspoon black pepper, freshly ground 
3 pounds broiler-fryer chicken, cut into serving size pieces and skinned

This flexible recipe gives you a barbecue flavor whether you use your outdoor grill, your broiler, or your range.

1. Sauté onion in oil in medium saucepan until tender. Stir in remaining ingredients except chicken and simmer 15 minutes. Remove bay leaf and discard.

2. Pour sauce over chicken in shallow baking dish. Cover and refrigerate for at least 5 hours, turning occasionally.

3. Grill chicken on barbecue or broil on foil-lined broiler pan 7 inches from heat. Cook 7-8 minutes on first side and 5 minutes after turning, until done. Baste often with marinade. A third cooking method: put chicken in large skillet, cover, and cook over low heat for 30 minutes. Uncover, turn chicken, and cook for another 15 minutes, until tender.

Makes 6 servings
Food exchanges per serving: 2 lean MEAT, 1 VEGETABLE, ½ FAT

SPINACH FETA PERSONAL PIZZA

~Submitted by Treva, Eastern TN

Serves: 1

This quick and easy thin-crust pizza is a delicious alternative to having a platter of grease and cheese delivered to your door. 

1 (8-inch) flour tortilla 
2 tablespoons pizza sauce 
10 spinach leaves, fresh 
1 sliced Roma tomato 
1 tablespoon feta cheese 
2 tablespoons low fat mozzarella cheese

1. Turn on oven broiler.

2. Spray cookie sheet with spray margarine and place tortilla on sheet.

3. Toast tortilla lightly on both sides under broiler. Remove from oven.

4. Top tortilla with sauce, spinach leaves, and tomato slices.

5. Sprinkle on feta cheese and mozzarella cheese.

6. Place under broiler until cheese melts.

NUTRITION INFO (per 1-tortilla serving) 
Calories: 275.8
Fat: 8.9 g 
Carbohydrates: 37.7 g 
Protein: 12.9 g


FRUIT COBBLERS FOR TWO

~Submitted by Maggie, TX

Make just enough hot fruit dessert to share without having leftovers. The buttery crust bakes perfectly aloft the diminutive cups of fruit.

1 cup fruit pie filling, (apple, peach, cherry or blueberry) 
1/2 cup Original Bisquick® mix 
2 tablespoons milk 
1 tablespoon sugar 
1 teaspoon butter or margarine, softened

1. Heat oven to 400ºF. Divide pie filling between 2 ungreased 10-ounce custard cups. 

2. Stir remaining ingredients until soft dough forms. Spoon half of dough onto pie filling in each custard cup. Sprinkle with additional sugar if desired. 

3. Bake 15 to 18 minutes or until topping is light brown.

Source: (I think I got it off a Bisquick box)


MOROCCAN GRILLED CHICKEN

~Submitted by Treva, Eastern TN

2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cumin
1⁄4 teaspoon ground cloves
1 & 1/2 cloves garlic, minced
2 boneless, skinless chicken breast halves
1/2 box (2.9 ounces) Near East couscous
Sweet Pimiento Sauce*

Combine the oil, oregano, allspice, cumin, cloves, and garlic in a large bowl. Add the chicken breasts and cover with the olive oil mixture. Cook on a preheated grill over medium heat for about 30 minutes or until the juices run clear when the chicken is pierced. Remove from the grill and keep warm. Meanwhile, prepare the couscous according to package directions. When the couscous is ready, divide it among 2 plates. Thinly slice each chicken breast and fan over the couscous on each plate. Drizzle 2 tablespoons of the sauce over each chicken breast. Serves 2 Source: South Beach Diet Nutritional Information: 429 calories; 18 total fat (2 g sat, 16 g mono); 66 mg cholesterol; 37 g carbohydrate; 32 g protein; 4 g fiber; 89 mg sodium

*Sweet Pimiento Sauce 

7 oz Pimientos; drained 
2 Vegetable bouillon cubes; -crumbled 
1/4 cup Water 
1/4 cup Fresh parsley; chopped 

Put pimientos, bouillon, and water in food processor container and blend until smooth. Pour into small saucepan. Stir over medium heat about 2-3 minutes. Stir in the parsley before serving. 

Makes 8 one-tablespoon servings. 

Use to brighten vegetables, frittatas, meatloaves; to color potato or white-sauce based soups; to dip a bite of breaded cutlet; use instead of butter on a baked potato.

Ingredient notes -- substitute a jar of peeled and fire roasted red and/or yellow bell peppers; substitute chicken or beef bouillon (remember their salt!).

Variations: use v8 instead of bouillon; use cilantro instead of parsley. Add a little vinegar and capers before serving. Add Tabasco (red or green) before serving.

This is great to fix and have ready for short notice; or, if you are feeding just one or two.

BARBECUE BEEF RIBS

I love Chef Jay Burgess (and not just because he is from Texas, either!). He has a great newsletter called The Heat! and a web site. He speaks in terms that regular cooks can understand. And, he is a long-time a2z'er! This is a recipe I have used with great success. It comes from his web site - is easy and renders some dee-licious ribs!

Ingredients: 
4 lb. beef back ribs
1 cup barbecue sauce*
dry rub for marinating**

Directions:
- Remove fat from ribs, sprinkle with rub, allow to marinate for one hour.
- Prepare grill for indirect heat.
- Place ribs, bone side down, on grill rack.
- Cover and grill at least 1 1/2 hours, or until tender.
- Brush with sauce every 20-30 minutes.

You can serve with extra sauce on the side if you like, the hotter the better. And anytime I am grilling outdoors, I throw a handfull of my favorite chile peppers on to smoke. There is no better way to bring out the taste in peppers than over an open fire. Remember, with barbecue rib recipes, neatness is not an ingredient! You can clean up later. 

*Honey Barbecue Sauce

Ingredients:
1 Tbsp vegetable oil
1/2 cup onion, minced
1 8 oz. can tomato sauce
1/2 cup honey
2 Tbsp cider or sherry wine vinegar
2 Tbsp fresh parsley, minced
1 clove garlic, minced
1 Tbsp Worcestershire sauce
1/4 tsp black pepper
1/8 tsp cayenne pepper

Directions:
- Heat oil in medium pan. Add onion and garlic, sauté on medium high heat until onion is soft and transparent.
- Add remaining ingredients and simmer for 5 minutes. Remove from heat. Makes 1 cup of sauce.

Now, to raise the heat level of this barbecue sauce recipe, I recommend adding some Belizean Hot Sauce. This habanero sauce will add to the sweet flavor and give you a taste of the Caribbean! Adjust the heat by adding more sauce, but keep the habaneros away from the kids, the heat is powerful. 

**Caribbean Rub

Ingredients:
1 Tbsp brown sugar 
2 tsp allspice 
2 tsp onion powder 
1/2 tsp thyme
1 tsp salt
1/2 tsp nutmeg

Mix ingredients thoroughly and store in an airtight glass container. You probably won't have any left though, this stuff is delicious to use in barbecue recipes with pork and chicken. Of course, I do add another special ingredient, 1 teaspoon of ground habanero is usually enough heat for me, but you can add as much as you please! 

The above recipe is borrowed from a fellow chef, Rickey Myer. His website, TheRecipeForCooking.com, is packed with barbecue sauce recipes for every occasion. His cookbook, "51 Barbecue Sauces, Rubs, Mops, and Marinades", is highly recommended if you like to grill out in the backyard, slow smoke meats, or even grill in the kitchen! The cookbook is in electronic format and can be downloaded from Rickey's website. Meanwhile, try this tasty Honey Barbecue Sauce recipe, taken directly from his book. Enjoy it! 


WORLD'S BEST POTATO SALAD

The name is certainly fitting as this is just about the best thing potato salad eaters could want. I got it off the AllRecipes web site and have used it with great results.

Submitted by: Kaye Schnieders
Prep Time: 1 Hour 
Cook Time: 15 Minutes
Ready In: 1 Hour 15 Minutes
Yields: 6 servings 

"This is the creamiest, richest potato salad you will ever try. The secret is in the homemade dressing. I get nothing but raves every time I make this."

INGREDIENTS:
6 medium potatoes
1 small onion, finely chopped
1 cup celery, chopped
1 teaspoon salt
6 hard-cooked eggs, diced

2 eggs, beaten
1/2 cup white sugar
1 teaspoon cornstarch
salt to taste
1/2 cup vinegar
1 (5 ounce) can evaporated milk
1 teaspoon prepared yellow mustard
1/4 cup butter
1 cup mayonnaise 

DIRECTIONS:
1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs. 

2. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. 

3. Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor. 


CHEATER BAKED BEANS

I call this "cheater" because it uses canned beans. You could easily use cooked, dry beans in this, but double up on the liquid ingredients. Sometimes I dice the bacon, stir it in the mess, and cook on the stove top for about 45 minutes.

2 cans (16 oz each) baked beans, drained partially (I use the cheapest brand)
1 small onion, chopped (I grate the onion if my grandkids will be dining; nothing to "fish out", lol)
1/2 cup catsup (I use the cheapest brand)
1/4 cup brown sugar
4 slices bacon

Place all ingredients into an oven proof dish, mix well. Lay the bacon over the top of the beans. Bake uncovered at 350: for about 45 minutes to 1 hour.


FIVE CUP FRUIT SALAD

I like fixing this for cook-outs. Unfortunately, since it contains coconut, my son won't eat it. More for us! LOL. I like to sprinkle in a few chopped pecans for crunch.

1 cup sour cream (I use low-fat)
1 cup coconut
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup miniature marshmallows

Stir and chill about one hour.

Should serve about 6 (makes five cups).


JERK CHICKEN KABOBS

I got this out of a Good Housekeeping Magazine. For you jerk lovers... this one's a keeper!

INGREDIENTS:
5 large green onions
1 jalapeño chile, seeded and cut up
1 piece (1 inch) fresh ginger, peeled and cut up
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
3/4 teaspoon ground allspice
3 teaspoons vegetable oil
1/2 teaspoon salt
1 1/4 pounds skinless, boneless chicken-breast halves, cut into 12 equal pieces (I use tenders)
1 medium red pepper, cut into 1-inch pieces

DIRECTIONS:
1. Coarsely chop 2 green onions; cut remaining 3 green onions into 2-inch-long pieces and reserve. In blender at high speed or in mini food processor, with sharp side of blade facing up, blend chopped green onions with jalapeño, ginger, vinegar, Worcestershire, thyme, allspice, 2 teaspoons oil, and 1/4 teaspoon salt until blended, scraping down side of blender once. Transfer herb mixture to medium bowl; add chicken pieces and toss to coat evenly.

2. In small bowl, toss red pepper and green-onion pieces with remaining 1 teaspoon oil and remaining 1/4 teaspoon salt.

3. On 4 long skewers, alternately thread chicken, red pepper, and green onions.

4. Place kabobs on grill over medium heat; brush with any remaining marinade. Grill kabobs 10 to 12 minutes or until juices run clear when chicken is pierced with tip of knife.

Serving: 4
Cook Time: 12 minutes
Total Time: 30 minutes

NUTRITIONAL INFORMATION:
Calories: 200
Total Fat: 7
Saturated Fat: 1
Cholesterol: 72
Sodium: 440
Carbohydrates: 6
Fiber: 2
Protein: 27


GUACAMOLE DIP

This is another recipe I got from a Good Housekeeping Magazine. Serve with warm tortilla chips for a great appetizer while the meats cook.

INGREDIENTS:
2 medium or 1 large ripe avocado (see below)
2 tablespoons minced onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 serrano or jalapeño chiles, seeded and minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 plum tomato, finely chopped

DIRECTIONS:
1. Cut each avocado lengthwise in half; remove each seed. With spoon, scoop flesh from peel into medium bowl.

2. Add next 6 ingredients. With potato masher, coarsely mash mixture. Stir in tomato. Transfer to small serving bowl. 

Each tablespoon (Haas avocado): About 35 calories, 1 g protein, 2 g carbohydrate, 3 g total fat (1 g saturated), 0 mg cholesterol, 45 mg sodium.
Each tablespoon (Brooks Lite avocado): About 25 calories, 0 g protein, 0 g carbohydrate, 2 g total fat (0 g saturated), 0 mg cholesterol, 45 mg sodium.

TIPS:
Editor's note: Choose perfectly ripened avocados that yield to gentle pressure when lightly squeezed in the palm of the hand.

Yields: About 1 1/2 cups


HOT FUDGE SUNDAE DESSERT

My kids love Hot Fudge Sundaes but doing all that while entertaining a group can be difficult. Even a do-it-yourself assembly line is cumbersome when you have company. This dessert has all the sweet, gooey goodness without the hassle. Just prepare it all the day before, heat up the sauce (adding a little milk to thin), and voila! Hot Fudge Sundaes! We top each with whipped cream, chopped nuts, and a maraschino cherry.

1 (12 oz.) pkg. vanilla wafers, crushed
1/2 c. finely chopped pecans
3/4 c. butter, melted
1/2 gallon vanilla ice cream, softened
Chocolate Sauce (recipe follows)

Combine vanilla wafer crumbs, pecans, and butter, mixing well. Press half of crumb mixture into a 13 x 9 x 2 inch dish. Spread ice cream evenly over crust. Press remaining crumb mixture over ice cream. Cover and freeze until firm. To serve, cut into squares and top each serving with Chocolate Sauce.

Yield: 15 servings (yeah, right!).

Chocolate Sauce:
1 c. sugar
3 tbsp. all-purpose flour
1/4 c. plus 1 tbsp. cocoa
1 c. milk
2 tbsp. butter
1 tsp. vanilla extract

Combine first 4 ingredients in a medium saucepan. Cook over medium heat until slightly thickened, stirring constantly. Remove from heat and stir in butter and vanilla.

Yield: About 2 cups.

Source: I don't remember... either a cookbook, magazine, or the web.

SHOP HERE TO SUPPORT A TO Z RECIPES:

Maggie's Choice:

BBQ USA
425 Fiery Recipes from All Across America
by Steven Raichlen
Price: $12.97 & eligible for F-R-E-E Super Saver Shipping
You Save: $6.98 (35%)



How to Grill
The Complete Illustrated Book of Barbecue Techniques
by Steven Raichlen
Price: $12.97 & eligible for F-R-E-E Super Saver Shipping
You Save: $6.98 (35%)



Weber's Big Book of Grilling
by Jamie Purviance, Sandra S. McRae, Tim Turner (Photographer)
Price: $14.92 & eligible for F-R-E-E Super Saver Shipping
You Save: $8.03 (35%)



           

          

          

          

     

              

                      





Fine Outdoor Furniture at HomeClick.com - L-o-w Prices and Free Shipping