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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. As you might expect, I was bursting at the seams with pride as I watched my baby (all 6'5" of him) graduate from high school last night. Some of you have watched Trey grow up over the years and you're proud, too. I want to thank you if you sent a note or card, but especially if you said a prayer for his future. I believe that's what we all need more of these days: prayer.

If you live in Florida or will be visiting there in August, we'd love to meet you during our Great Southeastern Escape (GSEE). The dates are August 11 - 17, 2009, and we'll be staying in New Smyrna Beach, Florida. There is (maybe) one slot left for the beach house, so get with me ASAP if you're thinking of attending. The web site has been updated to detail the trip. You'll find contact email addresses there, too.

The current Monthly Theme topic is Hot Off the Grill and ends today. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes. I will announce the June Monthly Theme topic on Wednesday.

I don't know of much more you could want in a recipe newsletter than what is here today in this one, folks. We have some scrumptious recipes and lots else to make you think and laugh. Please join me in thanking those whose submissions appear here today.

We'll see you here again on Wednesday, God willing.

Kitchen tools and gadgets at Amazon.com.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

~Shared by Rusty, FL

Back in 1963, inventor Harvey Ball (1922-2001) was asked by an insurance company to come up with a symbol to help improve company morale. In about ten minutes he came up with a yellow circle with dots for eyes and a big curvy grin. By the early 70's his little face was emblazoned on bumper stickers, coffee mugs, and, famously, boxer shorts. It became a symbol of the 'Me Decade,' even ending up on a postage stamp.

He sold the image for 45 bucks to the insurance company and never copyrighted it, so he didn't make another dime, but that never bothered him. He said, 'Hey, I can only eat one steak at a time.'"

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The Ten Cannots
by William J. H. Boetcker, 1916 (these quotes often mistakenly attributed to Lincoln)

You cannot bring about prosperity by discouraging thrift.
You cannot strengthen the weak by weakening the strong.
You cannot help little men by tearing down big men.
You cannot lift the wage earner by pulling down the wage payer.
You cannot help the poor by destroying the rich.
You cannot establish sound security on borrowed money.
You cannot further the brotherhood of man by inciting class hatred.
You cannot keep out of trouble by spending more than you earn.
You cannot build character and courage by destroying men's initiative and independence.
And you cannot help men permanently by doing for them what they can and should do for themselves.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Q & A Preserving Fresh Herbs

~Shared by Jim D., WA

Q: I grow fresh herbs in the summer to perk up everyday meals, but when I dry them for winter use, some lose their punch. How can I preserve the intense flavor and aroma?

A: Before choosing a method of preservation, consider the structure of the herb itself. Tender leaves, such as basil, chives, cilantro, dill, mint and parsley, are better suited to freezing. Blanching them first captures the fresh flavor extraordinarily well. Drop into boiling water for several seconds, then with a slotted spoon or tongs, transfer to a bowl of ice water to chill for several seconds more. Blot dry with paper towels. Spread a single layer of the blanched herbs on a wax paper-lined baking sheet, cover loosely with plastic and freeze until solid, about one hour. Transfer to plastic storage bags. Blanched herbs can be frozen for up to four months and can be chopped in their frozen state before being added to soups, stews and sauces. Reserve drying for hardier leaves, such as rosemary, thyme, oregano and sage. A dehydrator is the most efficient way to uniformly dry herbs, or you may simply hang them in bunches from their stems in a dark place for five to ten days, until they are brittle to the touch. To protect the herbs from dust while drying, enclose them in a paper bag with holes punched in it. Store in an airtight jar out of the light, then crumble to release their fragrance before use.

Source: EatingWell.com


Usage and cooking tips for eleven common garden herbs.

~Shared by Jim D., WA

Basil: No other herb epitomizes the taste of summer like basil. Available in a number of varieties, this tender annual gives cooks attractive options to strew generously over tomato salads—try opal basil with maroon leaves, for instance. Thai basil’s anise tones enhance Thai and Vietnamese dishes. Dessert chefs will appreciate cinnamon basil and lemon basil, especially with peaches. Try some recipes that use basil.

Cilantro: The pungent flavor and aroma of cilantro is popular in many ethnic cuisines, including Mexican and Vietnamese. The entire plant is edible: the dried seeds are sold whole or ground as coriander, the stems are as flavorful as the leaves and some Asian recipes even call for the roots. Heat can temper fresh cilantro’s flavor, so add it to a dish right before serving. Try some recipes that use cilantro.

Lavender: Fresh or dried blossoms impart a delicate perfume to herb mixtures, such as herbes de Provence (for lamb, chicken and vegetables), or can infuse the milk destined for a custard or ice cream. Easy does it when using lavender—you want a subtle fragrance, not the memory of your grandmother’s attic. Dried lavender can be found in specialty and natural-foods stores. Try some recipes that use lavender.

Lemon Verbena: This herb captures the tangy scent of lemon without the tart flavor. Unfortunately, it is not commonly available at supermarkets, so look for it at farmers’ markets or grow your own. It imparts an exquisite flavor to custards, cream toppings or yogurt; add a finely chopped tablespoon to whipped cream and serve with sliced strawberries. Lemon verbena also makes a beautiful and fragrant garnish for white-wine spritzers or iced tea. Try some recipes that use lemon verbena.

Marjoram: Similar in flavor and appearance to oregano, marjoram is popular in many Mediterranean cuisines. Its slightly sweet flavor goes particularly well with meats and vegetables. Try some recipes that use marjoram.

Oregano: A member of the mint family, oregano is related to both marjoram and thyme. Mediterranean oregano has a more mild flavor than its Mexican counterpart. Use it to season spaghetti and pizza sauces, or add a pinch to your favorite chili recipe for another flavor dimension. Try some recipes that use oregano.

Rosemary: With a distinctive piney aroma and a hint of lemon, this sturdy herb is highly appreciated in Italian cooking to flavor grilled and roasted pork, lamb and chicken, hearty pasta sauces and soups. Infuse a syrup for lemonade or lemon sorbet with sprigs of rosemary. Try some recipes that use rosemary.

Sage: The distinctive flavor of sage has long been popular in the Mediterranean for both culinary and medicinal purposes. The long, oval, silver-green leaves have a slightly bitter, musty flavor. It’s commonly used to flavor meats and dishes that accompany meat, like stuffing. Try some recipes that use sage.

Spearmint & Peppermint: These hardy perennials have a reputation for taking over gardens, but considering their culinary uses, maybe that’s not such a bad thing. The herb you buy in the supermarket is most likely spearmint. Also known as common mint or garden mint, this is the most practical variety for both sweet and savory dishes. Peppermint contains more menthol and is used primarily in candies, teas and sweets. Numerous varietals include gems like apple mint, orange mint, pineapple mint and chocolate mint. All make delightful flavorings and garnishes for desserts. Try some recipes that use mint.

Tarragon: Long flat tender leaves identify tarragon. The French have perhaps most heartily embraced its bright licorice-like flavor, making it a star ingredient, along with chervil, parsley and chives, in the seasoning mixture fines herbes, as well as in traditional sauces, such as sauce béarnaise. To make the most of its particular flavor, add tarragon near the end of cooking. Try some recipes that use tarragon.

Thyme: Best known as a background flavoring for stews and soups, thyme is one of the most versatile herbs. Although typically paired with savory robust flavors, such as red meat, poultry and root vegetables, it is also good with apples and pears. Try infusing hot apple cider with thyme sprigs. In summer, lemon thyme is excellent with fish, zucchini and corn and is delicious with raspberries, blackberries and blueberries. Try some recipes that use thyme.

Source: EatingWell.com

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The Monthly Theme topic is: Hot Off the Grill

Lots of folks take it outdoors during these hot summer days and fire up the outdoor grill or pit. We always cook extras to serve for leftovers as foods prepared on the grill have a flavor like no other cooking method. We're looking for recipes for griiling outdoors like your favorite charbroiled chicken, or grilled steak, or grilled portobello mushrooms. Please, send a recipe, not a list of your favorite foods cooked on the grill, ok? Grilling recipes are perfect for summer, and can include fresh fruit or vegetables, poultry, seafood, meats, etc. Please join in the fun and send in your Hot Off the Grill recipes for this Monthly Theme topic.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Hot Off the Grill. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Hot Off the Grill

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Hot Off the Grill.
Please use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Hot Off the Grill has a deadline of May 31, 2009, and will be posted on June 7, 2009.

Please use this email link to submit a recipe for theme recipes: Hot Off the Grill
As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009.

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Here are our May Birthday Babies:

2nd Barbara F. in Marshall, North Carolina
2nd Sandra in Eufaula, Oklahoma
3rd Caroline S. in Hillside, New Jersey
4th Elena in Lawrence, Kansas
5th Diana N. in Illinois
6th Janice W. in Northern Cambria, Pennsylvania
7th Vicki W. in Sarasota, Florida
8th Gail B. in Coram, New York
8th Marlene R. in Alberta, Canada
9th Dorenda S. in Pflugerville, Texas
9th Maggie B. (that's me!) in Brazoria, Texas
10th Bunnie H. in Parker, Colorado
11th Madison in Anthony, Kansas
12th Jane S. Jamestown, Tennessee
12th Jordan D. in Charlottesville, Virginia
13th Barb B. in Bridgeview, Illinois
16th Stanley S. in Atlanta, Georgia
17th Nancy N. in Negaunee, Michigan
17th Ibolya S. in Grand Prairie, Texas
17th Samuel in Manhattan, Kansas
17th Delmar in Mankato, Kansas
19th Katrina P. in Forest Grove, Oregon
20th Marcia in Geneva, Illinois
21st Shannon H. in West Michigan
21st Brandon in Anthony, Kansas
22nd Dorothy M. in Illinois
24th Katherine in Windsor, Ontario, Canada
25th Liliane C. in Puerto Villarta, Mexico
26th Jeremy B. in Tillson, New York
26th Robbi A. in Denver, Colorado
27th Leasa F. in Holstein, Iowa
27th Jolene in Buffalo, New York
27th Peggy R. in Newland, North Carolina
29th Hillary S. in Fort Lauderdale, Florida
31st Jeff R. in Kings Mountain, North Carolina

Only birthdays shared using the appropriate link and basic information will be considered for posting.

Catholic Secrets

~Shared by Larry Holmes, Toronto, Canada

This information is for Catholics only.

It must not be divulged to non-Catholics.

The less they know about our rituals and code words, the better off they are...  Boy, someone is going to hell for this one.

AMEN: The only part of a prayer that everyone knows.

BULLETIN: Your receipt for attending Mass.

CHOIR: A group of people whose singing allows the rest of the Parish to lip-sync.

HOLY WATER: A liquid whose chemical formula is H2OLY.

HYMN: A song of praise usually sung in a key three octaves higher than that of the congregation's range.

RECESSIONAL HYMN: The last song at Mass often sung a little more quietly, since most of the people have already left.

INCENSE: Holy Smoke!

JESUITS: An order of priests known for their ability to find colleges with good basketball teams.

JONAH: The original 'Jaws' story.

JUSTICE: When kids have kids of their own.

KYRIE ELEISON: The only Greek words that most Catholics can recognize besides gyros and baklava. (for you non-Catholics it means Lord have mercy)

MAGI: The most famous trio to attend a baby shower.

MANGER: Where Mary gave birth to Jesus because Joseph wasn't covered by an HMO. (The Bible's way of showing us that holiday travel has always been rough.)

PEW: A medieval torture device still found in Catholic churches.

PROCESSION:  The ceremonial formation at the beginning of Mass consisting of altar servers, the celebrant, and late parishioners looking for seats.

RECESSIONAL: The ceremonial procession at the conclusion of Mass led by parishioners trying to beat the crowd to the parking lot.

RELICS: People who have been going to Mass for so long, they actually know when to sit, kneel, and stand.

TEN COMMANDMENTS: The most important Top Ten list not given by David Letterman.

USHERS: The only people in the parish who don't know the seating capacity of a pew.

**********

Little known facts about the Catholic Church in Las Vegas:

There are more churches in Las Vegas than casinos. During Sunday services at the offertory, some worshippers contribute casino chips as opposed to cash. Some are sharing their winnings - some are hoping to win. Since they get chips from so many different casinos, and they are worth money, the Catholic churches are required to send all the chips into the diocese for sorting. Once sorted into the respective casino chips, one junior priest takes the chips and makes the rounds to the casinos turning chips into cash. And he, of course, is known as

The Chip Monk.

 
 
Bless Me Father, For I Have Sinned

A drunk enters a church and heads straight for the confessional. The Father slides open the partition and waits for the man to speak. After a long silence, the Father knocks on the wall to spur the man along. The drunk yells, "No need knocking, man. There's no toilet paper in here, either!"



Best?

Two men considering a religious vocation were having a conversation. "What is similar about the Jesuit and Dominican Orders? " the one asked.

The second replied, "Well, they were both founded by Spaniards -- St. Dominic for the Dominicans, and St. Ignatius of Loyola for the Jesuits. They were also both founded to combat heresy -- the Dominicans to fight the Albigensians, and the Jesuits to fight the Protestants."

"What is different about the Jesuit and Dominican Orders?"

"Met any Albigensians lately?"



Please!

Jesus was walking along one day, when He came upon a group of people surrounding a lady of ill repute. It was obvious that the crowd was preparing to stone her, so Jesus made His now-famous statement, "Let the person who has no sin cast the first stone."

The crowd was shamed and one by one began to turn away. All of a sudden, a lovely little woman made her way through the crowd. Finally getting to the front, she tossed a pebble towards the woman.

Jesus looks over and says, "I really hate it when you do that, Mom."



Good Lord!

An Irish priest is driving down to New York and gets stopped for speeding in Connecticut. The state trooper smells alcohol on the priest's breath and then sees an empty wine bottle on the floor of the car. He says, "Sir, have you been drinking?" "Just water," says the priest, fingers crossed. The trooper says, "Then why do I smell wine?" The priest looks at the bottle and says, "Good Lord! He's done it again!"

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

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SIMPLE CAULIFLOWER

~Shared by Treva, NC

To make this recipe vegan, just omit the Parmesan cheese finish - still delicious.

2 - 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
freshly grated Parmesan
a bit of flaky sea salt

To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees - and by tiny, I mean most florets aren't much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.

Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden - all told about six minutes. In the last 30 seconds stir in the garlic.

Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Serve immediately.

Serves 2-3 as a side.


GARDEN TURKEY BURGERS

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

Looking for Lighter Fare?

1 cup old-fashioned oats
3/4 cup chopped onion
3/4 cup finely chopped sweet red or green pepper
1/2 cup shredded zucchini
1/4 cup ketchup
2 garlic cloves, minced
1/4 teaspoon salt, optional
1 pound ground turkey
6 whole wheat hamburger buns, split and toasted

Coat grill rack with nonstick cooking spray before starting the grill. In a bowl, combine the first seven ingredients. Add turkey and mix well. Shape into six 1/2-in.-thick patties. Grill, covered, over indirect medium heat for 6 minutes on each side or until a meat thermometer reads 165°. Serve on buns.

Yield: 6 burgers.
Nutritional Analysis: One serving (prepared with ground turkey breast and without salt; calculated without the bun) equals 156 calories, 174 mg sodium, 37 mg cholesterol, 15 gm carbohydrate, 21 gm protein, 2 gm fat.
Diabetic Exchanges: 2 very lean meat, 1 starch.


20-MINUTE CHICKEN CREOLE

~Shared by Maggie, TX

Serves: 4

This quick Southern dish contains no added fat and very little added salt in a spicy tomato sauce.

INGREDIENTS

Nonstick cooking spray as needed
4 medium chicken breast halves, skinned, boned, and cut into 1" strips
1 (14 oz.) can diced tomatoes
1 cup low-sodium chili sauce
1 large green pepper, chopped
1/2 cup celery, chopped
1/4 cup onion, chopped
2 cloves garlic, minced
1 tablespoon fresh basil, or 1 teaspoon dried
1 tablespoon fresh parsley, or 1 teaspoon dried
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

DIRECTIONS

1. Spray a deep skillet with nonstick cooking spray. Preheat pan over high heat.

2. Cook chicken in hot skillet, stirring for 3-5 minutes, or until no longer pink. Reduce heat.

3. Add tomatoes and their juice, low-sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt.

4. Bring to boil; reduce heat and simmer, covered, for 10 minutes.

5. Serve over hot cooked rice or whole wheat pasta.

NUTRITION INFO (per 1.5-cup serving):
Calories: 255.4 Fat: 4.5 g Carbohydrates: 20.7 g Protein: 33.3 g

Source: Quick-And-Easy-Recipes@yahoogroups.com

Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

TURKEY AND ARTICHOKE WRAPS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 cup finely chopped canned (drained) artichoke hearts
-  2 tablespoons nonfat or light mayonnaise
-  4 whole-wheat flour tortillas (8 to 9 inch rounds)
-  1/4 cup plus 2 tablespoons nonfat or light scallion and chive flavored cream cheese
-  8 ounces thinly sliced roasted turkey breast
-  8 thin slices plum tomato or red bell pepper rings
-  4 leaves romaine lettuce

DIRECTIONS

Combine the artichoke hearts and mayonnaise in a small bowl and stir to mix well. Set aside.

Warm the tortillas according to package directions. Lay the tortillas on a flat surface and spread each one with 1-1/2 tablespoons of the cream cheese, extending the cream cheese to within 1 inch of the edges.

Top the bottom half only of each tortilla with a quarter of the turkey, a quarter of the artichoke mixture, 2 tomato slices or red bell pepper rings, and a lettuce leaf, leaving a 1-1/2 inch margin on the right and left sides.

Fold the right and left margins in, then roll each tortilla up from the bottom to enclose the filling. Cut each wrap in half and serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 282, Carbohydrate: 34 g, Cholesterol: 62 mg, Fat: 6 g, Saturated Fat: 2.5 g, Fiber: 4.8 g, Protein: 24 g, Sodium: 574 mg, Calcium: 63 mg
Diabetic Exchanges: 2 Starch, 2 Lean Meat, 1/2 Vegetable

Source: "The Complete Diabetes Prevention Plan"


ENGLISH MUFFINS WITH APRICOT-GINGER SPREAD

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1/4 cup reduced-fat margarine
-  1/4 cup apricot 100% fruit spread
-  1 teaspoon grated gingerroot
-  1 teaspoon honey
-  4 whole wheat English muffins, halved

DIRECTIONS

In a small mixing bowl, combine all ingredients except muffins and stir to blend. The mixture will be lumpy.

Toast muffins and spread equal amounts of the mixture on each muffin half. The spread will melt into the muffins.

Nutritional Information Per Serving (2 muffin halves plus spread): Calories: 218, Fat: 7 g, Cholesterol: 0 mg, Sodium: 318 mg, Carbohydrate: 37 g, Dietary Fiber: 3 g, Sugars: 13 g, Protein: 6 g
Diabetic Exchanges: 2 Starch, 1 Fat, 1/2 Carbohydrate


SAUSAGE AND GREEN ONION STRATA

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  6 ounces 50% less fat pork sausage
-  1 cup fat-free milk
-  3/4 cup egg substitute
-  2 teaspoons Dijon mustard
-  1/2 cup shredded reduced-fat sharp Cheddar cheese
-  1/4 cup finely chopped green onion
-  1/2 teaspoon dried thyme leaves
-  1/4 teaspoon dried red pepper flakes
-  3 ounces French bread, cubed

DIRECTIONS

Preheat oven to 350 degrees F.

Place a 10-inch nonstick skillet over medium high heat until hot. Add sausage and cook until browned and crumbled. Remove skillet from heat and drain sausage on paper towels.

Coat a 9-inch pie pan with cooking spray. In a medium bowl, combine sausage with remaining ingredients except bread and stir to blend. Add bread and coat lightly with the egg mixture, being sure that all bread pieces are moistened.

Pour strata into pie pan and bake, uncovered, 30 minutes or until knife inserted comes out clean.

Nutritional Information Per Serving (1/4 of recipe): Calories: 239, Fat: 12 g, Cholesterol: 40 mg, Sodium: 689 mg, Carbohydrate: 16 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 20 g
Diabetic Exchanges: 1 Starch, 2 Medium-Fat Meat

Source: "Quick and Easy Low-Carb Cooking" by Nancy Hughes


WILD MUSHROOMS IN COGNAC

~Shared by Mary S., Nashville, TN

Yield: About 2 cups (4 servings)

INGREDIENTS

-  1 ounce dried porcini, shiitake, or other dried wild mushrooms
-  1 clove garlic, minced
-  1 tablespoon margarine
-  2 cups slice white mushrooms (8 ounces)
-  1-1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
-  2 tablespoons mushroom soaking liquid (strained to remove dirt)
-  1 tablespoon Cognac or brandy
-  1/4 teaspoon salt
-  Pinch of freshly ground pepper

DIRECTIONS

Soak the dried mushrooms in enough warm water to cover for 30 minutes. Drain (reserve the soaking liquid) and slice.

Saute the garlic in margarine in a medium non-stick skillet over medium heat for 1 minute. Add the rehydrated and fresh mushrooms and sprinkle with thyme. Saute until the mushrooms release their liquid and most of the liquid is absorbed, about 5 minutes. Add 2 tablespoons of the soaking liquid, the Cognac, salt, and pepper; continue cooking 2 minutes longer.

Nutritional Information Per Serving (about 1/2 cup): Calories: 62, Fat: 3 g, Cholesterol: 0 mg, Sodium: 180 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 2 Vegetable, 1/2 Fat

Source: "The New Family Cookbook for People with Diabetes"


ARTICHOKES AND GREEN BEANS

~Shared by Mary S., Nashville, TN  

Yield: 4 Servings

INGREDIENTS

-  1/2 pound small Jerusalem artichokes (sunchokes), sliced
-  3/4 pound fresh green beans
-  2 garlic cloves, minced
-  2 teaspoons walnut oil
-  1/2 red bell pepper, diced
-  2 tablespoons fresh lemon juice
-  1 tablespoon chopped walnuts
-  Pepper to taste

DIRECTIONS

Wash and trim artichokes and beans.

Bring a large kettle of water to a boil and cook artichokes until tender, about 15 minutes. Add green beans and cook 3 to 4 minutes. Drain and keep warm.

Saute garlic 1 minute in walnut oil, then add bell pepper to warm. Mix all ingredients together and serve.

Nutritional Information Per Serving (1/4 of recipe): Calories: 124, Fat: 4 g,  Cholesterol: 0 mg, Carbohydrate: 20 g, Protein: 4 g, Sodium: 6 mg
Diabetic Exchanges: 1 Starch/Bread, 1 Fat

Source: "Light and Easy Diabetes Cuisine"

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 boneless pork loin chops, butterflied
4 ounces crumbled blue cheese
2 slices bacon - cooked and crumbled
2 tablespoons chopped fresh chives
garlic salt to taste
ground black pepper to taste
chopped fresh parsley for garnish

Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.

In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.

Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.


TARRAGON CHICKEN

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

1 (2 1/2 to 3 lb.) frying chicken
1 tsp. salt
1 tbsp. dried tarragon

Preheat oven to 300 degrees. Wash chicken and thoroughly pat dry. Rub salt inside and out. Rub tarragon inside and out. Bake chicken 2 to 2 1/2 hours, depending on size. Baste occasionally with pan drippings. (Use drippings, if desired, to make gravy when chicken is done.)

Serve 2 to 3.


PASTA CON BROCCOLI

~Shared by Mary S., Nashville, TN

"This is a fresh pasta dish, best served immediately after cooking."

4 ounces dry fettuccine pasta
1 cup heavy whipping cream
2 tablespoons butter
1 ounce tomato sauce
1/2 teaspoon minced garlic
1/2 cup broccoli florets
1/4 cup fresh sliced mushrooms salt to taste ground black pepper to taste
2 tablespoons grated Parmesan cheese

Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot. Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

Serves 2

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BAKED STUFFED MUSHROOMS

1 stick butter
1 small onion, minced
3 tablespoons Parmesan cheese
1/3 cup sweet Vermouth
1/2 teaspoons Worcestershire sauce
1 cup plain bread crumbs
1 lb. mushrooms (remove stems and finely chop)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic powder
1/4 teaspoon oregano

Melt butter in skillet. Cook onion until translucent. Add chopped stems. Sitr in bread crumbs, seasonings, and cheese. Brown lightly. Add sweet Vermouth last. Toss lightly to combine well. Stuff mushroom caps with mixture. Bake at 350°F for 15 minutes.


WATERMELON PIE

Ingredients
1 can sweetened condensed milk
4 oz. container refrigerated non-dairy topping, thawed
1/4 C. lime juice
2 C. watermelon balls
1 9 inch graham cracker crust

Directions
Fold together milk and topping. Add lime juice. Fold in watermelon balls, reserving about 5 balls for garnish. Pour into graham cracker crust. Place remaining watermelon balls on pie to garnish. Chill for 2 more hours before serving


BANANA-OATMEAL BAKE

Adapted from Baking and Boys and appeared recently in one of my favorite food blogs.

2 cups old-fashioned oats
1/4 cup Bob's Red Mill 10 Grain Hot Cereal (or Bob's Red Mill 7 Grain Hot Cereal, another 1/4 cup oats, flax meal, wheat germ or bran)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup agave nectar (or brown sugar, sugar or honey)*
1-1/2 cups fat free milk (or any milk)
2 small bananas, mashed
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup chopped walnuts or pecans

Combine oats, 10 Grain cereal, baking powder and salt.  Set aside.

In another bowl, combine agave nectar, milk, egg, vanilla extract and bananas.  Combine the wet with the dry ingredients.

Lightly spray an 8 x 8 inch pan with cooking spray and pour in banana-oats mixture.  Bake at 375 degrees for 15 minutes.  Add walnuts to the top and bake for another 5 minutes to toast them.

Serve warm.

Source: Noble Pig


BLUE CHEESE STUFFED CHICKEN BREASTS

½ cup (2 ounces) crumbled blue cheese
2 tablespoons butter, softened, divided
¾ teaspoon dried thyme
Salt & black pepper
4 bone-in chicken breasts with skin
1 tablespoon lemon juice
½ teaspoon paprika

Prepare grill for grilling. Combine blue cheese, 1 tablespoon butter and thyme in small bowl until blended. Season with salt and pepper.

Loosen skin over chicken breasts by pushing fingers between skin and meat, taking care not to tear skin. Spread equal amount of blue cheese mixture under skin with rubber spatula or small spoon; massage skin the evenly spread cheese mixture.

Place chicken, skin side down, on grid over medium coals. Grill, covered, 10 to 15 minutes. Meanwhile, melt remaining 1 tablespoon butter; stir in lemon juice and paprika. Turn chicken; brush with lemon juice mixture. Grill 15 to 20 minutes more until chicken is cooked through (170F).

Makes 4 servings.

Source: Made Simple – Chicken, Favorite Brands Name Recipes
Publications International, Ltd.


COLE SLAW SUPREME

½ cup Miracle Whip
1 Tbsp. sugar
1 tsp. vinegar
4 cups shredded green cabbage
1 cup shredded red cabbage
½ cup salted peanuts, chopped
4 slices bacon, crisply cooked, crumbled

Mix Miracle Whip, sugar, and vinegar in a large bowl. Add remaining ingredients and mix lightly. Refrigerate at least 1 hour before serving.


STEELWORKER BEANS, BEEF AND DOGS
 
1 lb. ground beef
6 hot dogs cut into 1/2 inch pieces
4 slices bacon cut into 1 inch pieces
1/2 cup chopped onion
1 large can Bushes Baked Beans

In a large skillet brown bacon until slightly crisp. Drain bacon drippings if too much for your liking. To the bacon add ground beef, onion and hot dogs. Cook until ground beef is browned and hot dogs are warmed through. Add beans and turn heat down and allow to simmer until heated through, several minutes. Serve with crusty bread and your favorite salad or can be made into sandwiches ... very filling.

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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