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"We are raising a generation of people who are historically illiterate and ignorant of the basic philosophical foundation of our constitutional free society."
~David McCullough, Pulitzer Prize winning Historian

One Light Bulb at a Time

~Shared by Johnny, LA

A physics teacher in high school, once told the students that while one grasshopper on the railroad tracks wouldn't slow a train very much, a billion of them would. With that thought in mind, read the following, obviously written by a good American.

Good idea . . . one light bulb at a time . . . .

Check this out. I can verify this because I was in Lowes the other day for some reason and just for the heck of it I was looking at the hose attachments . They were all made in China. The next day I was in Ace Hardware and just for the heck of it I checked the hose attachments there. They were made in USA. Start looking.

In our current economic situation, every little thing we buy or do affects someone else - even their job. So, after reading this email, I think this lady is on the right track. Let's get behind her!

My grandson likes Hershey's candy. I noticed, though, that it is marked made in Mexico now. I do not buy it any more. My favorite toothpaste Colgate is made in Mexico ... now I have switched to Crest. You have to read the labels on everything ..

This past weekend I was at Kroger. I needed 60 W light bulbs and Bounce dryer sheets . I was in the light bulb aisle, and right next to the GE brand I normally buy was an off-brand labeled, "Everyday Value. " I picked up both types of bulbs and compared the stats - they were the same except for the price ..  The GE bulbs were more money than the Everyday Value brand but the thing that surprised me the most was the fact that GE was made in MEXICO and the Everyday Value brand was made in - get ready for this - the USA in a company in Cleveland , Ohio .

So throw out the myth that you cannot find products you use every day that are made right here.

So on to another aisle - Bounce Dryer Sheets . .. . yep, you guessed it, bounce cost more money and is made in Canada. The Everyday Value brand was less money and MADE IN THE USA ! I did laundry yesterday and the dryer sheets performed just like the Bounce Free I have been using for years and at almost half the price!

My challenge to you is to start reading the labels when you shop for everyday things and see what you can find that is made in the USA - the job you save may be your own or your neighbors!

If you accept the challenge, pass this on to others in your address book so we can all start buying American, one light bulb at a time! Stop buying from overseas companies!

(We should have awakened a decade ago . . . . . . )

Let's get with the program . . . . help our fellow Americans keep their jobs and create more jobs here in the U. S. A.

I Passed this on ........... will you ??????

No insult is intended toward anyone in Canada, Mexico, China, etc. You should support your own countries in this same fashion. I personally believe the only way any country will survive is by providing jobs for its fellow countrymen first. The rest will fall into place. ~Maggie

Storing Those Sweet Onions

~Shared by Treva, NC

Sweet onions have a shorter shelf life than common varieties due to a higher water and sugar content. Thus, it's important to store them properly.

Ideally, sweet onions should be stored in a cool, dark, dry location and spread out for optimum air circulation. Most growers suggest placing onions in a clean pair of pantyhose, with knots tied in between each onion, then hung in a cool, dry place. Just snip off below each knot when you need one.

Stored properly, sweet onions should last in your pantry about ten days to two weeks.

Cut, raw onion leftovers should be tightly wrapped and refrigerated to be used within a few days.

Although sweet onions are best eaten raw, they can be chopped and frozen for future cooking uses, with no blanching necessary. Frozen onions begin to lose their flavor after about twelve months in the freezer.



May Is National Strawberry Month

~Shared by Mary S., Nashville, TN

If you love strawberries, then you know that nothing compares in texture or flavor to a red, ripe succulent strawberry!

Some Strawberry Facts:

* Strawberries were originally called "Strewberries". They were called this due to the way the berries seem to be just strewn about the leaves of the plant.

* Eight strawberries provide 140 percent of the recommended daily intake of Vitamin C.

* Strawberries are the first fruit to ripen in the spring.

* One cup of strawberries has just 55 calories.

* The strawberry is the only fruit with the seeds (on average, 200) on the outside of the fruit.

* Strawberries are grown in every state in the United States and every province of Canada.


The Amazing Cucumber

~Shared by Larry Holmes, Toronto, Canada

This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems.

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. A The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the photochemical in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. A Works great on wrinkles too!!!

6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams..

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the photochemical will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

People are like Potatoes

Some people never seem motivated to participate, but are content to watch others do. They are called "Speck Tators."

Some people never do anything to help, but are gifted at finding fault with the way others do things. They're called "Comment Tators."

Some are always looking to cause problems and really get under your skin. They are called "Aggie Tators."

There are those who are always saying they will, but somehow, they never get around to doing. We call them "Hezzie Tators."

Some people put on a front and act like someone else. They're called "Emma Tators."

Then, there are those who walk what they talk. They're always prepared to stop what they're doing to lend a hand to others and bring real sunshine into the lives of others. You can call them "Sweet Tators"

BAKED ZUCCHINI CASSEROLE

~Shared by Leslie G., Pittsburgh, PA

This is a tried and true recipe, made many many times, freezes beautifully.

3 cups grated zucchini
12 oz grated cheddar cheese
1 medium onion, chopped
4 eggs
1 1/2 cups Bisquick
3/4 cup oil
1 tbsp (or a little more) oregano
salt and pepper to taste

Beat eggs with oil.  Combine all other ingredients.  Bake, uncovered in greased casserole (9 x 9 square, or double recipe and use 9 x 13 pan) at 350° for 45 60 minutes until set (check after 45 minutes, if knife inserted in middle comes out clean it is done).

VARIATIONS:  Add some cubed ham or cooked diced bacon.


SPICY SON-IN-LAW EGGS

~Shared by Johnny, LA

We came across a simple recipe for son-in-law eggs and loved the story behind the original recipe. Apparently, a young man just married wanted to impress his mother-in-law with a meal, but all he knew how to make were hard boiled eggs. So, he did the best he could with the ingredients at hand. She loved them very much and the recipe survives today. Here is our variation, with a jalapeno pepper focus, of course.

Ingredients

1 jalapeno pepper, chopped
4 eggs, hard boiled and shelled
1 small onion, chopped
1/4 cup brown sugar
1 tablespoon maple syrup
3 tablespoons soy sauce
6 tablespoons lime juice
spinach leaves to serve

Cooking Directions

Combine brown sugar, soy sauce, syrup and lime juice in a sauce pan. Slow boil until sugar dissolves, then simmer 5 minutes. Transfer to a bowl.

Cook onion and jalapeno slices in oil about 4-5 minutes. Set aside.

Fry the hard boiled eggs in shallow oil and cover until they brown on all sides. You can also deep fry them. Be sure to keep them covered, as the oil will splatter.

Quarter the eggs and set over spinach leaves.

Sprinkle jalapeno peppers and onion mixture, then drizzle with your soy sauce mixture.

Serve!

Source: Jalapeno Madness


GRITS AND GREENS SOUFFLE

~Shared by Johnny, LA

Serve this souffle as a side to pork or veal chops.

Makes 4 servings

1 tablespoon dry bread crumbs
1 cup water
1 cup milk
½ teaspoon salt
½ cup quick-cooking grits
2 ½ ounces sharp cheddar cheese, grated
4 tablespoons unsalted butter
¼ cup half-and-half
¼ teaspoon coarsely ground black pepper
2 cloves garlic, mashed
2 egg yolks
2 egg whites
1/3 cup fresh, chopped turnip greens; or half of a 10-ounce package of frozen turnip greens
1 tablespoon bacon grease

Preheat the oven to 350 degrees. Butter a 1-quart souffle dish or casserole and then sprinkle it with the bread crumbs to coat the bottom and sides.

In a saucepan, bring the water, milk and salt to a gentle boil and stir in the grits. Return the mixture to a boil, stirring constantly. Reduce the heat and simmer, stirring often, until thick, 4 to 5 minutes. Remove from the heat and add ½ cup of the cheese, the 4 tablespoons butter, half-and-half, the pepper and garlic.

In a bowl, lightly beat the egg yolks. Stir into the grits and stir until the cheese and butter are melted. Let cool for 10 minutes.

In ½ cup boiling, salted water, blanch the turnip greens. Remove from the heat and drain. Squeeze dry. Mix the greens with the bacon grease and spread on the bottom of the prepared baking dish in an even layer. Sprinkle with the remaining cheese.

In another bowl, beat the egg whites until stiff. Gently fold the egg whites into the grits mixture. Pour the mixture over the cheese and smooth the top with a spatula. Bake until puffed and browned, 40 to 45 minutes. Serve immediately.


TOMATOES PROVENCALE

~Shared by Johnny, LA

Makes 4 servings

4 medium, ripe tomatoes
3 tablespoons olive oil, plus more for brushing the tomatoes
1/3 cup bread crumbs
1 flat anchovy fillet, rinsed, dried, minced
1 teaspoon minced garlic
1/3 cup grated Parmesan cheese
1/3 cup minced parsley
3 tablespoons finely chopped fresh basil leaves
Salt and black pepper

Preheat the oven to 325 degrees.

Cut off the top third of each tomato and discard. Scoop out the seeds with a small spoon. Brush the outside of the tomatoes with olive oil. Put the tomatoes, cut side up, on a lightly oiled shallow baking pan and season the inside of the tomatoes with salt and pepper.

Bake the tomatoes for 20 minutes. Remove and invert them over paper towels and let them drain for about 15 minutes.

In a small bowl, toss together the bread crumbs, anchovy, garlic, Parmesan, parsley and basil, and salt and pepper to taste. Divide the mixture equally among the tomatoes and stuff into the cavities. Sprinkle the tomatoes with the 3 tablespoons of olive oil. Return the tomatoes to the shallow baking pan and broil about 4 inches from the heat until the topping is crisp and golden, about 2 minutes.


RHENA'S STUFFED BELL PEPPERS

~Shared by Johnny, LA

4 large bell peppers
3 tablespoons vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped green bell peppers
1 ½ pounds lean ground beef
2 medium-size eggplants, peeled and chopped
Salt and cayenne to taste
Fine dried bread crumbs
Grated Parmesan cheese

Slice the bell peppers in half lengthwise, remove the seeds, rinse under cool water and set aside. Heat the oil in a large saucepan over medium heat. Add the onions, celery and chopped bell peppers and cook, stirring, until soft and lightly golden, 6 to 8 minutes.

Add the ground beef and cook, stirring, until the beef is brown and all pink has disappeared. Add the eggplant, season with salt and cayenne, reduce the heat to medium-low and cook, covered, for 30 to 40 minutes, stirring occasionally and mashing the eggplant with a fork as it cooks. The eggplant should be quite soft. If the mixture becomes dry, add a little water from time to time to keep it moist. Remove from the heat, then add enough bread crumbs to bind the mixture slightly. Cool the mixture for about 10 minutes.

Fill the bell pepper halves with equal portions of the mixture and sprinkle with the Parmesan cheese. Place the filled peppers in the bottom of a shallow baking pan and add just enough water to cover the bottom of the pan. Bake at 350 degrees for about 30 minutes.

If you like the peppers to be a little softer, blanch the bell peppers (before filling) in boiling water for about 30 seconds, just enough to soften them up.


CHEESE STUFFED TOMATO SALAD

~Shared by Johnny, LA

6 to 8 firm ripe tomatoes, peeled and cored
2 (3 ounce) package cream cheese
1/2 cucumber, grated
2 or 3 teaspoons chopped parsley
1 teaspoon minced onion
1/2 cup heavy cream
3/4 cup mayonnaise
Salt to taste
Lettuce cups

Mix cream cheese, cucumber, parsley, onion, salt and 3 tablespoons of the mayonnaise. Stuff the mixture into six or eight tomatoes, depending on size. Whip the cream and combine it with the remaining mayonnaise. Place stuffed tomatoes in lettuce cups and top with the whipped-cream mayonnaise.


EGGPLANT IN RICH ITALIAN SAUCE

~Shared by Johnny, LA

Makes 8 to 10 servings

3 eggplants
8 ounces Romano or Parmesan cheese, cut about 2 inches long, 2 1/2 inches wide
1 large onion, chopped
1/2 bell pepper, chopped
4 garlic pods, minced
1/4 cup olive oil
2 (6-ounce) cans tomato paste
1 (8-ounce) can tomato sauce
6 cups water
2 teaspoons dried basil (or 4 or 5 leaves fresh)
2 teaspoons Italian seasoning
Cooked pasta and cheese for serving

Peel eggplants. Make slits around the eggplants deep enough so that you can insert thick slivers of cheese in them. After cheese is inserted, place eggplants in hot deep skillet and brown them a little on all sides. Remove from skillet.

Saute onions, bell pepper and garlic in heavy pot with olive oil for just a few minutes, or until soft. Over low heat, add tomato paste and sauce and simmer, stirring. Add basil and Italian seasoning and simmer about an hour. Place eggplant in tomato mixture. Pour water over the mixture and cook 3 hours over low heat. Season with salt and pepper. Cook slowly. Skim grease after cooking is complete.

Serve over your favorite pasta, sprinkled with your favorite cheese. Serve with green salad and garlic bread


BAKED GREEN TOMATOES

~Shared by Luanne, FL

I love fried green tomatoes and this is a great recipe to use instead of frying.

INGREDIENTS:

4 large firm green tomatoes
salt and pepper
1/2 cup brown sugar
3/4 cup coarse buttery cracker crumbs
4 tablespoons butter

PREPARATION:

Cut green tomatoes in 1/2 inch slices; arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about 1/2 tablespoon brown sugar. Cover sliced green tomatoes with crumbs and dot with butter.

Bake at 350° until green tomatoes are tender but still firm, or about 25 to 35 minutes.

Serves 6.


ZUCCHINI AND TOMATO CASSEROLE

~Shared by Luanne, FL

Too many zucchini? Try this one.

1 large Spanish onion
2 sliced tomatoes
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 small zucchini
1 cup croutons
1 cup shredded pepper Jack cheese

Peel and thinly slice onion and layer in casserole with zucchini, tomatoes and croutons.

Sprinkle each layer with salt and pepper.

Cover and bake at 350 for 1 hour uncovered then sprinkle with cheese and bake until melted.

PS: I used a little garlic powder also.


COOL CUCUMBER SALAD

~Shared by Luanne, FL

One of my favorite recipes.

4 large cucumbers, seeded and diced
6 tomatoes,diced and drained
2 tablespoons of Cilantro, chopped
1 sweet medium onion, diced
1 diced and seeded jalapeno
1/2 cup rice wine vinegar (balsamic)
1 pack dry Ranch dressing
Salt and pepper
pinch of sugar

Combine ingredients, add the vinegar, ranch dressing,salt and pepper.

Let set overnite for flavors to blend.

May chose to halve this or use 3 cucumbers and 3 tomatoes.


LEMONY ANGEL HAIR TOSS

~Shared by Jim D., WA

Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients:

1 box Dreamfields Angel Hair
1/3 cup olive oil
1/3 cup fresh lemon juice
1/4 teaspoon salt
2 cups packed baby arugula
2 cups halved cherry and/or grape tomatoes, assorted colors if possible
1/3 cup freshly shredded Parmesan cheese
1/3 cup toasted pine nuts (optional)
Salt and pepper (optional)

Directions:

1. Cook pasta according to package directions. Drain; rinse in cold water or in ice water until completely cooled and drain well.

2. Meanwhile, in small bowl, whisk together olive oil, lemon juice and salt. Toss with pasta.

3. Add arugula, tomatoes and cheese to pasta. Toss gently to combine. Sprinkle with pine nuts and season with salt and pepper, if desired. Serve at room temperature or chilled.

Makes 8 servings.

Nutrition information (1/8 of recipe): 262 calories; 8 g protein; 7 g digestible carbohydrates*; 11 g total fat; 2 g saturated fat; 2 mg cholesterol; 143 mg sodium; 5 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 37 g carbohydrate.

Source: Dreamfields Foods


CAPONATINA

~Shared by Jim D., WA

Caponatina is eggplant at its best. This finely chopped version of caponata is a delicious appetizer which can be serve on toasted crusty bread or even over a little pasta. It’s a traditional Sicilian eggplant appetizer which could also be served as a part of your antipasto table.

The sweet and sour flavor of the sautéed eggplant mixed with the rich taste of olive oil and other vegetables will make a memorable appetizer for any occasion.

Making Caponatina is a great start to any great Italian meal. Serve it for a luncheon or at dinnertime.

INGREDIENTS

1 medium size eggplant, finely diced
1 small onion, diced
1 stalk of celery, diced
1 small red bell pepper, diced
1 8oz can of tomato sauce
6 green olives, pitted and chopped
6 black olives, pitted and chopped
1 Tbs of capers
1 Tbs of pine nuts
2 Tbs of raisins
1/2 cup of olive oil
1 Tbs of sugar
1/4 cup of red wine vinegar
1/4 tsp. of salt
1/4 tsp of freshly ground black pepper

PREPARATION

Prepare the eggplant by salting them and letting them stand around a half an hour or more to release the excess water. Rinse and pat dry with a paper towel. In a frying pan sauté the eggplant in olive oil until tender. Remove the eggplant from the pan and drain on a paper towel and set aside. Add the onions, celery and bell pepper to the pan and sauté until tender, about 3 minutes. Stir in tomato sauce, olives, capers, pine nuts and raisins and simmer for 15 minutes. In a separate saucepan slowly heat the vinegar and sugar until sugar is dissolved. Stir the sugar vinegar mixture into the tomato sauce. Stir in the eggplant. Season with salt and pepper.

Serve warm or cool to room temperature before serving. Serve on toasted bread.

Source: Great Chicago Italian Recipes


STUFFED MUSHROOMS

~Shared by Jim D., WA

Little stuffed mushrooms made with Italian sausage is a simple appetizer that can be served to your guests and family. Make them early or the day before and refrigerate them until your ready to broil.

I normally use baby Portobello mushrooms for this recipe but you can use small button mushrooms just the same. You can use my recipe or stuff them with a variety of different ingredients. I like combining the sausage with Parmesan cheese, prosciutto and chopped tomatoes. I have another recipe for risotto stuffed Portobello which works great as a side dish. I’ll put that one under the “Vegetable Recipes” section.

This little stuffed mushrooms appetizer is great for parties. Just make enough because they go fast. For a family of four a dozen is fine. For a party I would make at least two to three dozen.

INGREDIENTS

12 baby Portobello mushrooms
1 pound of mild or hot Italian sausage removed from the casing
1 bunch of finely chopped long green onions
1 clove of garlic chopped
2 Tbs of olive oil
4 slices of prosciutto finely chopped
2 or 3 finely chopped plum tomatoes
1/4 cup of seasoned bread crumbs
1/4 cup of freshly grated Parmesan cheese
1/4 cup of shredded mozzarella cheese
Salt and pepper

PREPARATION

Clean and remove stems from the mushrooms and chop fine. Toss with 1 tablespoon of olive oil. Saute stems, onions, garlic and prosciutto for 1 minute in the remaining oil. Add sausage and cook breaking up the sausage in little pieces. Drain the mixture and let cool. Stir in tomatoes, bread crumbs,Parmesan cheese and season with salt and pepper. Stuff mushrooms and top with a little mozzarella. Place the mushrooms on a cookie sheet and broil for around 5 minutes being careful not to burn the tops.

This recipe will serve 4 so just increase the ingredients for a party.

Source: Great Chicago Italian Recipes


ZUCCHINI FRITTERS

~Shared by Jim D., WA

Deep fried zucchini fritters make a great appetizer or side dish. I make this recipe all the time and the kids don't know what hit them. Once in a while you could just make them as a snack for after school.

You can smell these fritters a mile away. They're crispy and delicious. This simple recipe will have you making these fritters on a regular basis. Serving them with a little dollop of sour cream only adds to they're delicious flavor.

INGREDIENTS

1 large or 2 medium sized zucchini grated
1 shallot finely chopped
1 clove of garlic minced
3 eggs
1/2 cup of freshly grated Parmesan cheese
1 cup of milk
2 cups of all purpose flour
1/4 tsp of salt
1/4 tsp of black pepper
1/2 cup of vegetable oil
Sour cream (optional)

PREPARATION

Mix zucchini,shallot, garlic, eggs, cheese, milk, flour, salt and pepper in a large bowl. Mix well into a batter. In a large skillet heat the vegetable oil. With a large spoon carefully drop some batter into the pan. Flatten them out like a pancake only thicker. Fry on both sides until golden brown. Add more oil while making batches if needed. Place fritters on a paper towel to drain the excess oil.

Serve with sour cream. Makes around 25 fritters.

Source: Great Chicago Italian Recipes


MOM'S CABBAGE ROLLS

~Shared by Jim D., WA

I’ve been eating these delicious cabbage rolls since I was a kid. It’s a simply recipe with basic ingredients that takes a little time to prepare.,

The key to these tasty stuffed cabbages is in the sauce. Mom simply used Campbell’s tomato soup. Just mix some in the meat and throw the rest around the cabbage and your all set.

I use a combination of ground beef and pork with a little brown sugar to sweeten them up a little bit. One large head of cabbage should make around twenty cabbage rolls.This should be enough to feed a family of six. The other day I made around forty of them for a family gathering of about ten people. I still had leftovers the next day. You can easily freeze them after there cooked and save them for another day.

INGREDIENTS

1 large head of cabbage
1 pound of ground chuck
1/2 pound of ground pork
1 large yellow onion, finely chopped
1 cup of cooked instant rice
1/4 cup of brown sugar
2 small eggs
3 cans of Campbell’s tomato soup
1 tsp of salt
1 tsp of freshly ground black pepper

INGREDIENTS

Core the cabbage. Place the cabbage in a large pot and cover with water. Bring water to a boil and cook the cabbage until the leaves are tender. While the cabbage is boiling remove the tender leaves and set aside in a large bowl until all you have left is the small center of the cabbage. Let the leaves cool down before handling. Mix together the beef, pork, onion, rice, sugar, eggs and 1 can of tomato soup. Season with salt and pepper. Line the bottom and sides of a large roasting pan with some of the torn pieces of cabbage and the remaining center of the cabbage to prevent the bottom from burning. Place a hand full of the meat mixture in a leaf and roll tucking in the sides. Place in the roasting pan. Continue until all the meat is used up. Mix the remaining tomato soup with 1 cup of water and pour over the rolls. Top the rolls with the remaining cabbage to prevent the top from burning. Pre-heat the oven to 350 degrees. Cover and cook for 1 hour and 30 minutes.

Serve with extra tomato soup if needed.

Source: Great Chicago Italian Recipes


STRAWBERRY BLOSSOMS

~Shared by Mary S., Nashville, TN

12 large, fresh strawberries, rinsed
1 - 3 oz pkg cream cheese, softened
2 tbsp powdered sugar
1 tbsp sour cream

Remove stems from strawberries to form a flat base. Place berries on cutting surface, pointed end facing up. With a sharp knife, carefully slice each berry in half vertically to within a 1/4 inch of base. Cut each half into three wedges to form 6 petals. (Don't slice through the base.) Pull petals apart slightly.

In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With a pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.

Note: A zipper sandwich bag can be used instead of a pastry bag by filling with cream cheese mixture and squeezing out excess air before sealing. Carefully cut one corner off of the bottom of the bag.

Variation: Use strawberry flavored cream cheese for added sweetness.


LAYERED STRAWBERRY CAKE

~Shared by Mary S., Nashville, TN

1 cup half & half
1/4 cup butter or margarine
1 1/2 cups granulated sugar
1 tsp vanilla
4 eggs
1 3/4 cups flour
3 tsp baking powder dash salt
2-8 oz pkgs cream cheese, room temperature
1/2 cup powdered sugar
1 pint whipping cream
red food coloring (if desired)
1 pint of fresh strawberries, cleaned and sliced

Heat half & half in a saucepan until boiling, add butter and set aside. In a bowl blend sugar, vanilla and eggs, beat at high speed until mixture is very light and fluffy. In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half mixture, mixing well after each addition. Pour batter into a well greased and floured springform pan. Bake at 350 degrees for 55 to 60 minutes, or until toothpick inserted into center of cake comes out clean. Cool slightly and remove from pan. Let cool completely then cut cake into three even layers. Brush away any loose crumbs. Whip the cream cheese until very smooth, beat in the powdered sugar and whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake. Garnish with strawberries on top and on sides.


STRAWBERRIES 'N' CREAM PIZZA

~Shared by Mary S., Nashville, TN

1-1/2 cup flour
1/2 cup butter or margarine, cold and sliced
1 cup chopped pecans
3 chocolate toffee candy bars
1 8-oz. package cream cheese, softened
1 cup powdered sugar
1 qt. fresh strawberries, hulled and halved lengthwise
Frozen whipped cream topping, thawed

Preheat oven to 350 degrees. In a large bowl, combine flour, butter, and nuts; mix until blended. Press mixture on bottom of 12-inch pizza pan. Bake 10 minutes. Immediately sprinkle hot crust with toffee, distributing evenly over crust. Set aside to cool. Combine cream cheese and powdered sugar; beat until blended and smooth. Spread evenly over cooled crust to within 1/2-inch of crust edge. Arrange strawberries, cut-side down, in circular rows over cheese mixture. Decorate top of pizza with whipped cream. Sprinkle with crushed pecans if desired. Makes 8-12 servings.


STRAWBERRY SALSA

~Shared by Mary S., Nashville, TN

2 tablespoons oil
2 tablespoons lime juice
2 tablespoons red wine vinegar
2 tablespoons fresh chopped mint leaves
2-3 tablespoons fresh chopped cilantro
1 jalapeno pepper, seeded and minced
1/4 tsp. salt
1 pint strawberries, hulled and chopped
1/4 cup diced pineapple
1/2 cup chopped sweet onion

Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt in medium bowl. Toss in strawberries, pineapple and onion. Serve over grilled chicken or pork. Makes 2 1/2 cups.


BRUSSELS SPROUTS WITH CHERVIL

~Shared by Mary S., Nashville, TN

1 cup of fresh Chervil, chopped
4 tablespoons of melted butter or margarine
1 crushed clove garlic
Salt & pepper to taste
1 tablespoon sesame seeds
1 pound of steamed Brussels sprouts

Saute all ingredients except Brussels sprouts over medium heat for 3-4 minutes or until hot.  Add the Brussels sprouts to the pan and heat through.  Serves 4.


BISCUITS WITH DILL

~Shared by Mary S., Nashville, TN

1 package of buttermilk biscuits (12 ounce)
1/2 cup melted butter
1 1/2 teaspoons of dry parsley
1 1/2 teaspoons dry dill
1/4 teaspoon dry minced onion

Blend butter, parsley, dill, and onion flakes.  Cut the biscuits into quarters and roll each quarter in the herbed butter.  Place in a cake pan with pieces touching.  Pour the remaining butter over all.   Bake at 425 degrees for 12-15 minutes.  Serve warm.


HERBED STRAWBERRY WINE

~Shared by Mary S., Nashville, TN

1 bottle of Rosé Wine
1/2 pound strawberries
20-25 lemon balm leaves
2 teaspoons of rosemary leaves

Remove tops from strawberries, wash and slice.  Chop the herbs finely.  Mix all ingredients and seal in a glass container with a tight-fitting lid.  Shake well.  Refrigerate for two days, shaking occasionally.  Strain through a cloth towel, and serve chilled.


LEMON BALM SALAD DRESSING

~Shared by Mary S., Nashville, TN

1 cup of lemon balm, shredded coarsely
1/2 cup red wine vinegar
1 cup olive oil
Salt & Pepper to taste

Combine all ingredients in a bowl.  Cover tightly and chill for 1 hour until flavors have blended.  Use as a dressing for green garden salads.


CHICKEN & RICE SOUP WITH FENNEL

~Shared by Mary S., Nashville, TN

1/4 cup diced celery
3/4 cup of fresh fennel - chopped
1 teaspoon ground fennel seed
1/2 cup chopped onion
1 clove garlic - minced
1/2 teaspoon of oregano
2 teaspoons dry or 2 tablespoons fresh basil
1/2 teaspoon cayenne pepper
1 bay leaf
1/2 each of a red and green pepper - diced
1/2 cup dry white wine
8 cups of chicken broth or chicken stock
1 cup of cooked, diced chicken
1/2 cup cooked rice
1 tablespoon of cornstarch dissolved in 2 tablespoons of water

Saute fresh fennel, onion, and celery in 2 tablespoons of olive oil until tender.  Add garlic, peppers, and wine.  Cook for 2 more minutes, then add chicken stock, basil, oregano, cayenne pepper, and ground fennel seed.  Bring mixture to a boil, reduce heat, and simmer for about 10 minutes.  Stir in chicken and rice, and add salt to taste.  Add the dissolved cornstarch to thicken the mixture slightly.  Serve hot.


FENNEL PORK CHOPS

~Shared by Mary S., Nashville, TN

2 tablespoons of garlic salt
2 tablespoons fresh fennel
1 cup of white wine
2 tablespoons olive oil
4 pork chops

Sprinkle garlic salt over the pork chops.  Heat the olive oil in a pan and add pork chops, sprinkling the fennel over the top.  Brown both sides of the pork chops, then add the wine and simmer for 10 minutes.  Add more wine during this process if necessary.  Serve hot.


FRESH TOMATO TART

~Shared by Mary S., Nashville, TN

Prepared pie dough for one 9-inch pan
1-1/2 pounds fully ripened Florida tomatoes, sliced thin
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil, divided
1/2 cup chopped onion
1 tablespoon Dijon mustard
2 cups shredded cheddar cheese

Press dough into a tart pan with a removable bottom or a pie plate; trim edge. Chill for 30 minutes*. Meanwhile, place tomato slices between several sheets of paper towels to absorb moisture; let stand for 20 minutes. Preheat oven to 375°F. In a small bowl, combine, thyme, salt and pepper; set aside. In a medium skillet over medium heat, heat 2 teaspoons of the olive oil. Add onion; cook and stir until translucent, about 5 minutes. Spread mustard on bottom of tart shell. Sprinkle 1 cup cheese and all of the sauteed?ed onion evenly over mustard. Top with half of the tomato slices. Sprinkle with half of the thyme mixture and the remaining cheese. Cover with remaining tomato slices and sprinkle with remaining 1 teaspoon oil and remaining thyme mixture. Bake until pastry is golden brown, about 30 to 40 minutes.

YIELD: 6 to 8 portions

*For a crisper crust: Pierce the bottom and sides of the chilled dough. Bake unfilled, in a 425°F oven until pale gold, about 10 minutes. Cool and fill as directed.


ASPARAGUS & CHICKEN LASAGNA (WITH MARINARA)

~Shared by Mary S., Nashville, TN

INGREDIENTS:
4 lbs. Fresh asparagus
1 lb. Butter
2 C. Flour
2 C. Chablis
4 tsp. Lemon Zest
2 C. Half and Half
2 C. Milk
16 oz. Ricotta Cheese
8 whole Eggs
1 box Lasagna Noodles
9 boneless skinless Chicken Breasts, cooked
1 lb. Mozzarella Cheese
1 lb. Parmesan Cheese

DIRECTIONS:
Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Toping of red sauce and sprinkle with Parmesan cheese.

MARINARA SAUCE:
1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 to 1 tsp. Sugar
2 C. Chicken Stock

SAUCE DIRECTIONS:
In a quart sauce pan saute onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.


GREEN BEANS IN MUSTARD CREAM SAUCE

~Shared by Jean M., OH

I went through some OLD recipes and chose these to send.

2# beans, trimmed and snapped (2 inches)

Steam in 3/4 cup water & salt to taste, about 5 minutes. Drain and hold.

1 # pearl onions (fresh or canned)
2 tbs butter

Lightly brown onions in butter and add to beans.

Make Cream Sauce with:
2 tbs Butter
3 tbs flour
1 1/2 cups light cream
4 Tbs Dijon mustard
Salt and pepper to taste

Melt butter, stir in flour and cook 1 minute, slowly stirring, add cream and cook while stirring, until thickened. Stir in mustard and salt and pepper. Add beans and onions and cook and stir until hot. Pour in serving dish. Sliced almonds may be added as garnish.


ZUCCHINI ROUNDS

~Shared by Jean M., OH

2 packed cups shredded zucchini (if young, no need to peel)
1/3 cup Bisquick
1/4 cup grated Parmesan Cheese
2 beaten eggs
Salt and pepper to taste

Mix batter and add zucchini. Melt butter in 10 in. skillet over medium heat. Using 2 tbs batter, make rounds in pan. Fry 2-3 minutes each side to brown. Serve with applesauce, or just buttered !!

NOTE: Make batter before fixing Zucchini, to prevent water accumulation!


CARROT COINS

~Shared by Jean M., OH

1 # carrots, of good shape
1 mediun Onion, julienned
1 med green pepper, julienned
1/2 can tomato soup
1/4 cup sugar
1/4 cup Crisco oil ( or preferred )

Peel, slice, and cook carrots in salted water until tender-crisp. Drain well and mix vegetables in bowl. Bring soup, sugar and oil to a boil. Pour over vegetables and stir. Chill well before eating.


BRITISH EMPIRE ASPARAGUS SALAD

~Shared by Patricia, Charlevoix, MI
 
1/2 Lb. Fresh Norconk Farm asparagus lightly steamed
3 eggs boiled (6 minutes maxium), cooled, then quartered
3 slices of bacon cooled then finely chopped
12 red seedless grapes finely chopped
 
Mix above ingredients in a bowl together. Dress with a vinegrette of French Mustard, olive oil, balsamic vinegar, red wine vinegar, and garlic. (The cook is allowing you to be creative here with your own amounts.) Salt and pepper to taste.
 
Source: Empire Michigan 2008 Asparagus festival recipe contest
Paul Skinner, 1st place winner


CUCUMBER SOUP

~Shared by Patricia, Charlevoix, MI
 
4 cucumbers, peeled & seeded
tablespoon salt
1 cup yogurt
3 ice cubes
1 tablespoon lemon juice
1 cup water
1 tablespoon tarragon
Dash pepper
1/4 teaspoon chives
 
Dice cucumbers and sprinkle with salt. Let stand 1/2 hour. Drain. Put all ingredients in blender and mix well. Strain and chill. Serves 4.


ASPARAGUS ROLL-UPS

~Shared by Patricia, Charlevoix, MI

1/3 cup mayonnaise
Spicy mustard to taste
1/2 pound thinly sliced ham
1 pound asparagus spears, cooked and chilled
 
Make a tangy sauce of mayonnaise and mustard, Spread on a slice of ham. Place an asparagus spear at one end and roll up in the ham. Repeat with other slices, fastening each with toothpicks and chill for 3 hours. Before serving, cut each spear into 3 sections and fasten wtih a toothpick.


CURRIED CAULIFLOWER

~Shared by Patricia, Charlevoix, MI
 
1 large head cauliflower
1 can cream of mushroom soup
4 ounces grated cheddar cheese
1/3 cup mayonnaise
1 teaspoon curry
1/2 cup buttered dry bread crumbs
 
Break cauliflower into flowerets and cook until tender. Drain. Head soup, cheese, mayonnaise and curry until cheese melts. Add to cauliflower and pour into greased casserole. Top with buttered crumbs and bake at 350 degs about 30 minutes. Serves 6.


STUFFED CUCUMBERS

~Shared by Patricia, Charlevoix, MI
 
3 medium cucumbers
1/2 cup chicken, cooked and chopped
1 cup shrimp, cooked & chopped
1 stalk celery, chopped
1 tablespoon onion, minced
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons tomato juice
1 tablespoon chili sauce
Salt & pepper to taste
 
Peel cucumbers and cut in half lengthwise. Scoop out seeds. Mix chicken, shrimp, celery and onion. Combine mayonnaise, lemon juice, tomato juice and chili sauce for dressing. Season with salt and pepper. Mix dressing with chicken mixture and spoon into cucumber halves. Serves 6.
 
Note: With the stick shock price of shrimp, ham or diced pork could be substituted.


SPINACH CASSEROLE

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

Cook 2 boxes frozen spinach according to directions. Drain and mix in bowl with:
1/2 envelope onion soup mix
1 sm. carton lite sour cream
1 tsp. lemon juice

Put mixture in greased casserole. Top with grated cheddar cheese. Can also top with bread crumbs and dabs of butter. Bake at 325 degrees for 20 to 30 minutes.


AU GRATIN TURNIPS AND POTATOES

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

4 c Sliced turnips & potatoes (any combination,) peeled and thinly sliced
1 md Onion peeled and finely sliced,
2 tb Melted butter
1/2 c Milk
1/8 ts Grated nutmeg
1/4 ts Ground white pepper
1/2 ts Salt
1/2 c Grated Swiss cheese

PREHEAT OVEN TO 375F. TOSS together turnips, potatoes, onion with melted butter and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot on top of the stove combine milk, nutmeg, pepper and salt and bring to a boil. Immediately remove from heat. Remove turnip-potato mixture from the oven, remove cover and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese. Replace in oven, uncovered, another 20 to 25 minutes. If the gratin is golden brown, it's ready to serve. If not, preheat broiler. Place gratin under broiler about 3 minutes to brown top before serving.


ACAR
(Indonesian Garden Salad)

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

1/2 c Water; cold
1/2 c White vinegar
1 sl Ginger root; crushed 3 1/2 tb Sugar
3 ts Salt
1 Yellow onion; thinly sliced
5 c Cabbage; thinly sliced
1 c Carrot; finely shredded
2 c Cucumber; thinly sliced

In salad bowl combine first five ingredients. Add vegetables. Toss thoroughly and refrigerate at least one


BAKED POTATOES WITH CREAMY CUCUMBER SAUCE

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

32 oz Yogurt; * See Note
2 Cucumbers; Peeled & Grated
6 Cloves Garlic
1 ts Dried Dill Weed
Salt; To Taste
Pepper; To Taste
8 Potatoes; Baked

*Original called for nonfat.

Combine all ingredients; serve over potatoes.


CARROT CAKE BREAD

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

1 3/4 c Sifted cake flour (or 1 1/2 cups all-purpose flour, sifted)
1 ts Ground cinnamon
1 ts Baking powder
3/4 ts Salt
1/2 ts Baking soda
1 c Sugar
3/4 c Olive oil
1 c Raw carrots, finely grated
2 Eggs
1/2 c Pecans, finely chopped

Combine the sifted flour, cinnamon, baking powder, salt, and baking soda. Sift together and set aside. Combine the sugar and olive oil and beat with electric mixer at medium speed about 2 minutes, or until smooth and well blended. Fold in grated carrots with their juice. Add eggs, one at a time, beating well after each addition. Stir in the chopped nuts. Add the dry ingredients and mix well. Grease and dust with flour tow 9-inch cake pans. Pour in batter and bake in a preheated 350 F oven 55-60 minutes. Serve warm. Can be wrapped and stored in refrigerator for up to a week, which improves flavor and makes the cake bread more moist. Bread can be iced with powdered sugar, orange juice, and creamed butter mixture.


ACORN SQUASH AND APPLE BAKE

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

2 md Acorn Squash
2 Apples; cored, sliced
1/2 c Butter Buds(r); liquid
1 tb Flour, All-Purpose
1 ts Salt; optional
1/2 ts Ground Mace

Cut squash in half lengthwise; remove seeds. Cut into 1/2" slices and peel squash.

Arrange in a sprayed 12 x 8" baking dish and top with apples.

Combine remaining ingredients in a sm bowl; spoon over apple slices.

Cover tightly with foil.

Bake at 350 deg F for 1 1/4 hrs or until squash is tender.


ACORN SQUASH BAKED WITH PINEAPPLE

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

3 Acorn squash; halved
2 tb Dry sherry
2 tb Brown sugar
6 tb Butter
1/2 c Crushed pineapple; drained
1/4 ts Ground nutmeg
1 ts Salt

Preheat oven to 425 F.

Scoop out the squash seeds and fibers and discard. Place squash in greased baking dish.

Put 1 teaspoon each of sherry, brown sugar, and butter in each squash half.

Cover and bake for 30 minutes or until tender.

Scoop squash out of shells, leaving wall about 1/4 inch thick.

Mash squash and combine with remaining 4 tablespoons butter, pineapple, nutmeg and salt, beating well to blend.

Spoon back into shells and return to oven to bake for 15 minutes more.


CREAMED BRUSSELS SPROUTS AND ONIONS IN ACORN SQUASH

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

4 md Acorn squash
3 tb Butter or margarine; melted
1 ts Salt
1/2 ts Pepper
2 10-ounce packages frozen brussels sprouts
1 lb Small white onions
2 tb Butter or margarine
2 tb All-purpose flour
2 c Milk

Cut squash in half lengthwise, and remove seeds. Place cut side down in shallow baking pans, and add 1 inch water. Bake, uncovered, at 400 degrees F for 30 minutes or until tender. Drain. Brush inside of hot acorn squash with melted butter; sprinkle with salt and pepper, and set aside.

Combine brussels sprouts and onions; cook according to package directions. Drain, and set aside.

Melt 2 tablespoons butter in a heavy saucepan over low heat. Add flour; cook 1 minute, stirring constantly, until thickened and bubbly. Pour white sauce over brussels sprouts and onions; toss gently. Spoon brussels sprouts and onions evenly into squash halves.


BEEF WITH ACORN SQUASH AND POTATOES

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

2 pounds lean beef, such as round -- cubed about 1 1/2"
1 acorn squash -- peeled, seeded, and cut in 1" pieces
2 large red potatoes -- cubed in 1 1/2" pieces
1 large onion -- quartered, and sliced 1/4" thick
1 package dry mushroom gravy mix
1 can diced tomatoes with juice - (14 1/2 oz)
1/4 teaspoon allspice
1/4 teaspoon garlic powder
1/4 teaspoon freshly-ground black pepper
2 large bay leaves
Salt -- to taste

Combine all ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours.

This recipe yields 6 servings.


CARROT AND ACORN SQUASH SOUP
(Home Version)

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

2 acorn squash -- baked
13 cups vegetable stock
1 tablespoon salt
1 tablespoon thyme
2 teaspoons dill
1 1/4 teaspoons white pepper
2 yellow onions -- chopped
3 pounds carrots -- peeled and sliced
2 cloves garlic -- minced
3/4 cup rolled oats

Scoop out baked squash. Cook carrots, onions, water, salt, squash, spices, garlic, stock and oats in large pot. Puree in blender.


HONEY DRIZZLED VEGETABLES

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

2 1/4 c Acorn squash; pared, seeded and cut into chunks
1 Turnip; pared and cut into chunks
1 c Julienned carrots
1 sm Onion; halved & quartered
1/4 c Honey
2 Tbsp; margarine, melted
1 ts Grated orange peel
1/4 ts Ground nutmeg

Steam squash, turnip, carrot and onion over water in covered pot about 5 minutes. Drain. Combine honey margarine, orange peel and nutmeg. Drizzle over vegetables and toss.


BAKED BRUSSELS SPROUTS

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

1/2 c Dry bread crumbs
2 tb Butter; melted
1/4 ts Black pepper; freshly ground
1 ts Salt
20 oz Frozen Brussels sprouts; partially thawed

Preheat oven to 350. Drain Brussels sprouts. Blend all ingredients except Brussels sprouts in 2 quart casserole. Add sprouts to casserole, toss to combine, and bake 45 minutes.


HEARTLAND VEGETABLE MEDLEY

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

Assorted vegetables topped with Muenster cheese and crushed crackers make a hearty Midwest side dish.

Ingredients

3 cups peeled 1-inch cubes butternut squash
3 tablespoons olive oil
4 cups broccoli florets
2 cups 2-inch strips red pepper
1 cup sliced red onion
1/3 cup light balsamic vinaigrette dressing
1/2 cup shredded Muenster cheese
1/3 cup crushed buttery crackers

Directions

1. Place squash in medium saucepan and cover with water. Bring to boil. Cook 3 to 4 minutes or until just tender. Drain squash; set aside.

2. Meanwhile, heat oil in a large skillet on medium-high. Add broccoli, peppers and onion. Cook and stir vegetables for 10 to 12 minutes or until they are crisp-tender. Add squash, vinaigrette; heat through.

3. Place vegetables in a shallow serving bowl. Sprinkle shredded cheese over the vegetables. Microwave on HIGH for 1 to 2 minutes or until cheese melts. Sprinkle top with crushed crackers.

Calories 526 Fat 20 g Saturated Fat 12 g Trans Fat 0.0 g Cholesterol 137 mg Sodium 788 mg Carbohydrates 45 g Sugar 12 g Protein 39 g Iron 5 mg Fiber 2 g Potassium 576 mg

Substitute Light Italian Balsamic Vinaigrette for the regular.

       
ARUGULA AND FIG SALAD

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

8 Red figs
1/4 lb Arugula (rocket); stemmed
5 tb Extra-virgin olive oil
Salt
Cayenne pepper
6 oz Fresh goat cheese; crumbled

Wrap the figs in a cloth and refrigerate for 2 hours. Arrange the arugula on a serving platter. In a small bowl stir together the oil and salt and cayenne pepper to taste until well mixed. Cut the unpeeled figs crosswise into thin slices and arrange atop the arugula. Scatter the cheese over the figs. Stir the dressing again, pour it over the salad and serve.

Use russet-colored figs, which are plump and have a thin skin. If red figs are unavailable, black or green figs will also work well. Wrapping the figs will also work well. Wrapping the figs in a cloth and refrigerating them for a couple of hours makes them easier to cut.


MELON RELISH

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

1 tb Olive oil
2 tb Shallots; minced
1/2 c Honeydew melon; small dice
1/2 c Cantaloupe; small dice
1/4 c White wine
2 ts Chiffonade of mint
1 Salt and pepper
5 Pieces fried arugula
1 Black pepper
2 tb Parsley; chopped

In saute pan, heat the olive oil. When the oil is hot, saute shallots for 1 minute. Add the melon and cantaloupe and saute for 1 minute. Add the white wine and continue sauteing for 2 minutes. Temove from heat and season with salt and pepper. Stir in mint. Chill for 1 hour. Pile the relish in the center of the plate. Arrange the scallops around the relish. Garnish with fried arugula, black pepper and parsley.


ITALIAN ZUCCHINI CRESCENT PIE

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

2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 Eggland's Best eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 teaspoons yellow mustard

DIRECTIONS
1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.

3. Separate dough into 8 triangles. Place in un greased 10-inch glass pie plate, 12 x 8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.

4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

High Altitude (3500-6500 ft):  Bake 30 to 35 minutes, covering edge of crust with foil after first 15 minutes of baking.


ROASTED VEGETABLE LASAGNA WITH GOAT CHEESE

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

Tips
Switch out the squash by using another package of mushrooms instead of the zucchini.
Try a unique flavor of pasta sauce, such as those with wine, capers or olives.
 
INGREDIENTS
3 medium bell peppers, cut into 1-inch pieces
3 medium zucchini or summer squash, cut in half lengthwise and then into 1/2-inch slices
1 medium onion, cut into 8 wedges, separated into pieces
1 package (8 oz) sliced mushrooms
Cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
12 uncooked lasagna noodles
1 package (5 to 6 oz) chèvre (goat) cheese
1 container (7 oz) refrigerated basil pesto
2 cups tomato pasta sauce
2 cups shredded Italian cheese blend (8 oz)

DIRECTIONS
1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, summer squash, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 15 to 20 minutes, turning vegetables once, until crisp-tender.

2. Meanwhile, spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.

3. Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles. Layer with half the pesto mixture and 2 cups of the vegetables. Top with 3 more noodles. Top with 3/4 cup sauce and 1 cup shredded cheese blend. Top with 2 cups vegetables, 3 noodles, remaining half of pesto mixture, 2 cups vegetables, 3 noodles and 3/4 cup sauce. Sprinkle remaining 1 cup shredded cheese over top.

4. Reduce oven temperature to 375°F. Bake uncovered 20 to 30 minutes or until hot. Let stand 10 minutes before cutting.

High Altitude (3500-6500 ft): In step 4, bake covered 30 minutes; uncover and bake 5 to 10 minutes longer or until hot.
 
Nutritional Information
1 Serving: Calories 520 (Calories from Fat 240); Total Fat 26g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 30mg; Sodium 990mg; Total Carbohydrate 47g (Dietary Fiber 5g, Sugars 12g); Protein 22g Percent Daily Value*: Vitamin A 50%; Vitamin C 60%; Calcium 40%; Iron 20% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 2 Vegetable; 2 High-Fat Meat; 2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.


HAM AND BROCCOLI QUICHE

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

Smoked turkey can be used in place of the ham in this traditional quiche recipe.

Prep Time: 15 Min
Total Time: 1 Hr 10 Min
Makes: 6 servings

INGREDIENTS:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2 cups cubed (1/4 inch) cooked ham
1 1/2 cups shredded Swiss cheese (6 oz)
1 cup Green Giant® SELECT® frozen broccoli florets, thawed, well drained on paper towel
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/2 teaspoon pepper

DIRECTIONS:
1. Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

2. Layer ham, cheese and broccoli in crust-lined pan. In medium bowl, beat eggs and milk with fork. Stir in remaining ingredients. Pour over broccoli.

3. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

NUTRITION INFORMATION:
1 Serving: Calories 410 (Calories from Fat 230); Total Fat 26g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 195mg; Sodium 820mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 3g); Protein 23g Percent Daily Value*: Vitamin A 15%; Vitamin C 6%; Calcium 35%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 3 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.


TRIO OF PEAS

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

Ingredients

2 teaspoons canola oil  
1 cup snow peas, trimmed  
1 cup sugar snap peas, fresh or frozen  
2 cups frozen peas (8 ounces)  
1/2 teaspoon freshly grated lemon zest  
4 teaspoons lemon juice  
1 1/2 teaspoons dried tarragon  
1 teaspoon butter  
Salt to taste  

Directions

Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Stir in lemon zest, lemon juice, tarragon and butter; season with salt.

Tart lemon and tarragon liven up this three-pea saute, terrific served with grilled chicken or fish


CHICKEN AND ASPARAGUS ROULADES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Prep Time: 20 mins
Total Time: 35 mins

Ingredients

1 1/4-lb pkg thin-sliced boneless chicken breasts  
12 thin sandwich-sized slices Swiss cheese (from an 8-oz pkg)  
1 lb asparagus, woody ends snapped off; spears simmered in salted water until tender, then cooled  

Directions

Heat oven to 350°F. Line a rimmed baking sheet with foil.
 
Place 1 slice chicken on each of 4 sheets of plastic wrap. Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick. Uncover; sprinkle with 1/4 tsp salt and 1/2 tsp pepper.
 
Top each with 3 slices cheese to 1/2 in. of edge. Place 1/4 the asparagus at narrower end. Tightly roll up; secure with a wooden pick. Roll roulades in 1 1/2 Tbs flour.
 
Heat 1 Tbsp oil in a large nonstick skillet. Add roulades; brown on all sides. Place on baking sheet. Bake 10 to 15 minutes until chicken is cooked through. Carefully remove picks

Source: Woman's Day 
 

SPICY GINGER SPINACH

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

Prep Time: 10 min
Total Time: 14 min

2 teaspoons olive oil  
1 1-inch piece ginger root, peeled, thinly sliced into matchsticks  
1 small jalapeno, seeded, minced  
2 pounds washed baby spinach leaves  
1/4 teaspoon salt  

Directions
Heat a large, deep skillet with sides over medium heat, warm the olive oil. Add the ginger and jalapeno and cook for 30 seconds.
 
Carefully place the spinach into the skillet and sprinkle with salt. Add one to two tablespoons water and cook 2-3 minutes, turning occasionally until spinach wilts but is still bright green. Serve immediately.

Source: Kitchen Daily


GREEK SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Ingredients
Serves:  Update
3 T red wine vinegar  
¼ c extra-virgin olive oil  
1 head romaine lettuce torn into pieces  
12 ounces assorted heirloom tomatoes (about 4 small) cut into wedges  
1 cucumber peeled halved lengthwise seeded sliced crosswise  
1/2 c pitted kalamata olives  
1/2 small red onion very thinly sliced  
4 ounces feta cheese  
1 T chopped fresh flat leaf parsley  

Directions
Place the red wine vinegar in a large bowl.
 
Slowly add the olive oil and whisk continually to blend. Season the vinaigrette to taste with salt and pepper.
 
In a large salad bowl toss the lettuce tomatoes cucumber olives and onions with enough vinaigrette to coat.
 
Season the salad to taste with salt and pepper.
 
Divide the salad among 4 plates.
 
Crumble the feta cheese over the salads.
 
Sprinkle with parsley.
 
Drizzle some of the remaining vinaigrette over the salad and serve immediately.


SILKY CAULIFLOWER PUREE TOPPED WITH CRISP COCONUT CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Total Time: 30 mins

Ingredients

For the cococut chicken:  
3 tablespoons olive oil  
1 tablespoon butter  
4 free-range chicken breasts, cut into chunks  
1/3 cup dried, flaked coconut  
1/3 cup fresh sage leaves  

For the cauliflower puree:  
2 medium heads cauliflower, cut into chunks  
1/2 cup cream  
1 tablespoon butter  
sea salt and freshly ground black pepper, to taste  

Directions
To make the coconut chicken: Place a large frying pan over a medium to high heat and add the oil and butter. Dust the chicken pieces in the coconut to coat. Pan-fry until golden and crisp. Remove the chicken from the frying pan and keep warm. Add the sage to the remaining pan juices and fry until wilted and fragrant.
 
To make the cauliflower purée: In a saucepan, blanch the cauliflower pieces and drain. Add the cream, butter and seasoning, then purée with a stick blender until smooth and creamy. Reheat if necessary until warmed through.
 
To serve: Ladle the purée into separate bowls and top with the chicken pieces and a few wilted sage leaves. Serve immediately.

Source: Taste Magazine


LAYERED SALAD WITH ROASTED GARLIC DRESSING

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

This entire dish (salad and dressing) can be made and assembled up to eight hours ahead. The trick? A layer of zucchini slices keeps the rest of the ingredients separated from the dressing until you're ready to toss and serve.

8 Servings

Ingredients

2 large heads of garlic
2 teaspoons extra-virgin olive oil
1 cup mayonnaise
1/2 cup buttermilk
1/3 cup coarsely chopped fresh basil
2 large heads of romaine lettuce, cut into bite-size pieces (about 16 cups)
1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
1/2 cup coarsely chopped pitted Kalamata olives
1 12-ounce container grape tomatoes, halved
2 medium zucchini, trimmed, cut into 1/8-inch-thick rounds (about 2 cups)

Preparation

Preheat oven to 400°F. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.

Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbanzo beans, olives, and tomatoes. Spread zucchini over salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour. DO AHEAD Can be made 8 hours ahead. Keep chilled.

Just before serving, toss salad.

Source:  Rick Rodgers, June 2008


FETTUCCINE WITH PEAS, ASPARAGUS, AND PANCETTA

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

Pancetta (Italian bacon) is available in the deli section of many markets.

4 SERVINGS
PREP: 40 minutes
TOTAL: 40 minutes

Ingredients

12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided

Preparation

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, white and pale green parts of green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Nutritional Information One serving contains the following (Analysis does not include additional Parmesan cheese for serving.): Calories (kcal) 558.9 %Calories from Fat 29.3 Fat (g) 18.2 Saturated Fat (g) 7.3 Cholesterol (mg) 38.6 Carbohydrates (g) 78.8 Dietary Fiber (g) 8.4 Total Sugars (g) 9.8 Net Carbs (g) 70.4 Protein (g) 22.2

Source: The Bon Appetit Test Kitchen


GRILLED SPICED EGGPLANT AND MINTED YOGURT STACKS

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

Offer this vegetarian entrée with a bulgur salad on the side.

6 SERVINGS
PREP: 35 minutes
TOTAL: 35 minutes

Ingredients
1 1/2 cups nonfat Greek-style yogurt
1 cup diced unpeeled English hothouse cucumber
3 tablespoons chopped fresh mint plus sprigs for garnish
1 garlic clove, pressed
12 1/2-inch-thick rounds center-cut eggplant (from 2 large)
Olive oil (for brushing)
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon ground cumin
1 cup crumbled feta cheese (about 41/2 ounces)

Test Kitchen Tip: The thick, Greek-style yogurt that you'll need for the eggplant stacks is available at some supermarkets and at specialty foods stores such as Trader Joe's and Whole Foods. If you can't find, it, it's easy to make your own using plain yogurt. Line a colander with several layers of cheesecloth; set the colander over a bowl in the refrigerator. Drain the yogurt, covered, for at least three hours or overnight.

Preparation

Preheat barbecue or broiler. Whisk yogurt, cucumber, chopped mint, and garlic in small bowl. Season to taste with salt and pepper.

Brush eggplant with oil; sprinkle with salt and pepper. Mix ground coriander, paprika, and ground cumin in small bowl. Sprinkle spice mix over both sides of eggplant slices. Grill or broil eggplant until slightly charred and tender, 10 to 12 minutes, turning and brushing with more oil if dry. Place 1 large slice of eggplant on each of 6 plates. Divide feta among slices. Spoon generous 1/4 cupful yogurt mixture atop feta. Top with eggplant slices. Spoon remaining yogurt mixture over. Garnish with mint.

Nutritional Information One serving contains the following: Calories (kcal) 142.3 % Calories from Fat 43.6 Fat (g) 6.9 Saturated Fat (g) 4.0 Cholesterol (mg) 22.3 Carbohydrates (g) 10.3 Dietary Fiber (g) 4.0 Total Sugars (g) 5.8 Net Carbs (g) 6.3 Protein (g) 9.9

Source: The Bon Appetit Test Kitchen


BIG RADISH WITH BELL PEPPER SALAD

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

1 Big Radish
1 Green; Red, and Yellow bell pepper
1 Big Carrot
1 Cucumbers; (up to 2)
6 Green onions
5 Tabls Lemon Juice
3 Tabls Dressing oil
Salt and freshly ground pepper

Cut all vegetables to "Julienne " cut in match- like strips. (If you have food processor or any other kind of shredder you can use those, but the bell peppers, which you have to cut Julienne by hand).

In a shaker put all the dressing ingredients, Shake well, Taste and pour over salad 1 hour before serving.


CONFETTI RELISH MOLD

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

2 Beef bouillon cubes
1 pk (3-oz) lemon gelatin
1 c Boiling water
2 tb Tarragon vinegar
1/2 ts Salt
1 c Sour cream
1/2 c Chopped cucumber; unpeeled
1/4 c Green pepper; finely chopped
1/4 c Sliced radishes
2 tb Sliced green onions

Dissolve bouillon cubes & gelatin in boiling water. Add vinegar & salt. Chill until mixture is partially set. Add sour cream; beat until smooth. Add remaining ingredients & pour into a 3-cup mold. Chill until mixture is firm. Serves 6.


GLAZED RADISHES, CARROTS, AND PEAS

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

1/2 c Butter or margarine
1/4 c Water
1 tb Lemon juice
18 oz Radishes
3 cn Carrots, small, whole (16 oz)
20 oz Peas, frozen
1 1/2 ts Salt
3/4 ts Sugar
1/2 ts Pepper

Drain cans of carrots. In 6-quart sauce pot over medium heat, heat butter or margarine, water, lemon juice, and radishes to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often, or until radishes are tender. Drain the carrots. Add carrots and remaining ingredients; cook 10 minutes, stirring occasionally, or until carrots and peas are heated through.


MARINATED CUCUMBER SALAD

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

1/2 c Italian dressing, commercial low-calorie
1/8 ts Pepper
1 md Cucumber, peeled thinly sliced
1/2 sm Onion, thinly sliced
1/4 c Radishes, thinly sliced
2 tb Fresh parsley, chopped

Combine Italian dressing and pepper in a medium bowl, stirring well. Add Cucumber, onion, radishes, and parsley. Toss gently to coat. Cover and marinate in refrigerator at least 4 hours. Serve salad, using a slotted spoon.
   

ROASTED ROOTS
(Potato, Carrot, Radish, Leek)

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

1 lb New potatoes; (about 3 cups)
1 lb Baby carrots; (about 2 cups)
12 oz Radish; (about 3 cups)
2 c Leek whites; halved lengthwise then cut into 1-inch pieces OR onion wedges
1/4 c Vegetable oil
1 ts Salt
1/2 ts Ground black pepper
1/2 ts Dried dill weed

In a 15- by 10-inch roasting pan, toss potatoes, carrots,radishes and leeks with, salt, pepper and dill weed until well coated. Spread in a single layer. Bake at 425 degrees about 45 minutes or until vegetables are tender, stirring occasionally. Makes about 6 portions.


ASPARAGUS WITH MORELS AND TARRAGON

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

1/4 to 1/2 ounce dried morels or porcinis, or a combination
1/4 cup ( 1/2 stick) butter
1/2 cup chopped shallots
1 pound fresh shiitake or white button mushrooms or a combination, cleaned, trimmed and sliced
1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2 inch lengths
1/4 cup heavy cream
1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil
Salt and pepper to taste

Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.

Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.

Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.


MINTED GREEN BEANS WITH RED ONION

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

2 pounds green beans, trimmed
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar
1/4 cup olive oil
3 tablespoons minced fresh mint leaves
1/2 cup finely chopped red onion

In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.

In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well.


CLASSIC COBB SALAD

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

2 chicken breasts, skinless and boneless
Drizzle of olive oil
salt and pepper
1/2 pound raw bacon, diced

1/2 cup extra-virgin olive oil
Juice from one fresh lemon
1/2 pound Maytag Blue cheese
Salt
Freshly ground black pepper

1 avocado, peeled and pitted
1 Beefsteak tomato, peeled, seeded and small diced
2 hard boiled eggs
2 heads of Bibb Lettuce, washed, patted dry and thinly sliced

Preheat the grill. Season the chicken breast with olive oil and salt and pepper. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes.

In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in 1/4 pound of the blue cheese, a handful at a time. Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper.

In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate. To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immediately.


GOURMET GARDEN TOMATO SALAD

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

I came up with this invigorating salad at our weekly pool gatherings with friends. Each of us brings our own meat to grill and a side to share. This dish was definitely a hit.

Yield: 6 Servings
Prep/Total Time: 15 min.

Ingredients

1-1/2 pounds red, yellow and/or orange tomatoes, cut into 1/4-inch slices
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1/3 cup fresh basil leaves, thinly sliced

Directions

Arrange tomatoes on a serving platter. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over tomatoes. Sprinkle with cheese and basil.

Nutrition Facts: 1 serving equals 125 calories, 10 g fat (2 g saturated fat), 4 mg cholesterol, 148 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.

Source: Taste of Home


ROYAL RHUBARB COFFEE CAKE

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

This recipe is a variation of one a close friend and I make for our home baking business. I've used raspberries and blueberries in place of the rhubarb with winning results.

Yield: 15 servings.
Prep: 15 min. Bake: 45 min. + cooling

Ingredients

1/3 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
3-1/2 cups chopped fresh or frozen rhubarb, thawed and drained

TOPPING:
3/4 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.

Pour into a greased 13-in. x 9-in. baking dish. Spoon rhubarb to within 1/2 in. of edges. Combine topping ingredients; sprinkle over top.

Bake at 350° for 45-55 minutes or until a toothpick inserted the center comes out clean. Cool on a wire rack.
 
Nutrition Facts: 1 serving equals 238 calories, 8 g fat (5 g saturated fat), 35 mg cholesterol, 249 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Source: Taste of Home


STRAWBERRY RHUBARB SAUCE

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

In Harkers Island, North Carolina, Judith Waxman prepares a tart and tangy fruit sauce that's excellent over pound cake or ice cream. "I've served this rosy-colored mixture many times and gotten rave reviews from friends and family," she assures.

Yield: 10 Servings
Prep: 10 min. Cook: 6 hours

Ingredients

6 cups chopped rhubarb (1/2-inch pieces)
1 cup sugar
1/2 teaspoon grated orange peel
1/2 teaspoon ground ginger
1 cinnamon stick (3 inches)
1/2 cup white grape juice
2 cups halved unsweetened strawberries
Angel food cake, pound cake or vanilla ice cream

Directions

Place rhubarb in a 3-qt. slow cooker. Combine sugar, orange peel and  ginger; sprinkle over rhubarb. Add cinnamon stick and grape juice.  Cover and cook on low for 5-6 hours or until rhubarb is tender.

Stir in strawberries; cook 1 hour longer. Discard cinnamon stick.  Serve with cake or ice cream.

Nutrition Facts: One 1/2-cup serving (calculated without cake or ice cream) equals 115 calories, trace fat (0 saturated fat), 0 cholesterol, 4 mg sodium, 29 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 2 fruit.

Source: Taste of Home


RHUBARB CHEESECAKE SMOOTHIES

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

We love smoothies, so there isn't much we don't use to make unusual combinations. Cream cheese adds an extra special touch to this yummy concoction that our friends and family just love. —Kathy Specht, Clinton, Montana

6 ServingsPrep: 20 min. + cooling

Ingredients

2 cups diced fresh or frozen rhubarb
1/4 cup water
4 tablespoons honey, divided
1-1/2 cups vanilla ice cream
1 cup milk
1 cup frozen sweetened sliced strawberries
2 packages (3 ounces each) cream cheese, cubed
1/2 cup vanilla yogurt
1/4 cup confectioners' sugar
5 ice cubes

Directions

In a large saucepan, bring the rhubarb, water and 2 tablespoons honey  to a boil. Reduce heat; cover and simmer for 5-10 minutes or until  rhubarb is tender. Remove from the heat; cool to room temperature.

In a blender, combine the ice cream, milk, rhubarb mixture,  strawberries, cream cheese, yogurt, confectioners' sugar, ice cubes  and remaining honey; cover and process for 1 minute or until smooth.  Pour into chilled glasses; serve immediately.

Nutrition Facts: 1 cup equals 323 calories, 16 g fat (10 g saturated fat), 53 mg cholesterol, 147 mg sodium, 43 g carbohydrate, 2 g fiber, 6 g protein.

Source: Taste of Home


ASPARAGUS BRUNCH POCKETS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
These cute bundles are stuffed with a savory asparagust-cream cheese mixture. "They're wonderful for brunch or as a side dish," says Cynthia Linthicum from Towson, Maryland.

8 Servings
Prep: 20 min.
Bake: 15 min.

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 ounces cream cheese, softened
1 tablespoon 2% milk
1 tablespoon mayonnaise
1 tablespoon diced pimientos
1 tablespoon finely chopped onion
1/8 teaspoon salt
Pinch pepper
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons butter, melted
1 tablespoon seasoned bread crumbs

Directions

In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus;  cover and boil for 3 minutes. Drain and set aside.
 
In a small bowl, beat the cream cheese, milk and mayonnaise until  smooth. Stir in the pimientos, onion, salt and pepper.
 
Unroll crescent dough and separate into triangles; place on an  ungreased baking sheet.

Spoon 1 teaspoon of cream cheese mixture into the center of each  triangle; top with asparagus. Top each with another teaspoonful of  cream cheese mixture. Bring three corners of dough together and  twist; pinch edges to seal.

Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-18 minutes or until golden brown.

Nutrition Facts: 1 serving (1 each) equals 194 calories, 14 g fat (5 g saturated fat), 19 mg cholesterol, 338 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

Source: Taste of Home


MINTY SUGAR SNAP PEAS

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

“Fresh mint is great on cooked sugar snap peas,” writes Alice Kaldahl of Ray, North Dakota. "Mint is also nice on green beans or carrots."

Yield: 4 Servings
Prep/Total Time: 10 min.

Ingredients

3 cups fresh sugar snap peas, trimmed
1/4 teaspoon sugar
2 to 3 tablespoons minced fresh mint
2 tablespoons butter

Directions

In a large skillet, bring 1 in. of water, peas and sugar to a boil.  Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender;  drain. Stir in mint and butter.

Nutrition Facts: 3/4 cup equals 102 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 45 mg sodium, 9 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Source: Taste of Home


STRAWBERRY CUSTARD PIES

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

These pies were a spring special at a restaurant where I used to work. Whoever was cook that day had to bake them first thing in the morning and again in the afternoon, as soon as strawberries were ready.

Cooking for a crowd recipe!

48 Servings
Prep: 35 min. + chilling

Ingredients

4-1/2 cups sugar
3/4 cup cornstarch
4-1/2 cups cold water
3 packages (3 ounces each) strawberry gelatin
1 tablespoon lemon juice
6 packages (3 ounces each) cook-and-serve vanilla pudding mix
6 pastry shells (9 inches), baked
3 pounds fresh strawberries, halved
Whipped cream, optional

Directions

In a large saucepan, combine sugar and cornstarch; gradually stir in  water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature.

Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired. Yield: 6 pies (8 servings each).

Nutrition Facts: 1 piece equals 304 calories, 9 g fat (4 g saturated fat), 11 mg cholesterol, 202 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.

Source: Taste of Home


OIL-POACHED ARTICHOKE HEART SALAD

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

Do you like artichoke hearts? We do! Please welcome Hank Shaw  as he shares this delectable artichoke salad recipe. ~Elise

One of my favorite artichoke heart recipes, this is a simple salad that is great on a warm spring afternoon. Yes, it does use a lot of oil, but you can reuse it. Just put it in the fridge and use the oil for salad dressings or to fry something else in – it will add a certain “artichokiness” to your next dish.

Oil keeps its heat well, so use that to your advantage here: Undercook the artichoke hearts, then keep them in the hot oil until it cools. You run a far less risk of turning them into mush that way.

The seasonings are a guide here: If you’d rather toss the ‘chokes with something else, go for it.

Ingredients

3 large artichoke hearts
Salt
Lots of olive oil
2 smashed garlic cloves
Juice of 2 lemons
1 tablespoon minced parsley
1 tablespoon minced chives
Black pepper

Method

1. Trim your artichokes (see How to Trim an Artichoke on web site). Once they are trimmed, slice lengthwise into pieces roughly ¼ inch thick. You want them to look like silhouettes of an artichoke heart.

2. Bathe the slices in a bowl of lemon juice.

3. Get a large, heavy pot with a lid and pour in a layer of olive oil. Add the smashed garlic cloves and turn the heat to low.

4. Take some artichoke heart slices out of the lemon juice and salt them well. Slip them into the olive oil in layers, adding more olive oil to cover. You will probably need about a pint or so of olive oil – it is very important they are completely covered. Do not use cheap vegetable oil (corn, canola, etc) as a substitute because you will definitely taste the olive oil in the final dish. You could use melted butter, though…

5. Cover the pot and cook on the lowest heat of your weakest burner for 45 minutes. Turn off the heat and let the oil cool for another 20-30 minutes.

6. To make the salad, just remove the artichokes from the oil and toss with the remaining ingredients. You can eat the garlic or not, but it is just there to flavor the oil.

Serve at room temperature. It keeps for several days in the fridge.

Serves 4 as a side dish.

Source: Simply Recipes


ASPARAGUS FRITTATA

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

My father got bit by the frittata bug this week and made these for us for lunch a few days ago. This is a quick and easy, no-nonsense recipe that makes a terrific frittata in hardly any time at all.

Ingredients

2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Method

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4.

Source: Simply Recipes


ASPARAGUS WITH LIME AND MINT

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

As a child I despised the asparagus my mother served. It was steamed to a dreadfully pathetic wilt and tasted, I assumed, no better than the old grass clippings trapped in the blades of the lawn mower. Only until I decided to overcome my own fear of these precocious green stalks did I come to fully appreciate them. Now every spring I prepare them the same way - lightly sauteed in a bit of oil, salt and peppered, and then a good squeeze of lime juice over them to give them a bit of spark. Plus these have an ear pleasing snap when you bite into them.

It was Elise who thought of tossing a bit of mint on them creating a complimentary cooling flavor. So very mojito-esque, minus the rum, of course. A delicious, easy, and fast preparation for asparagus which should always be eaten with your fingers.

Ingredients

1 lb. of asparagus, trimmed
1 1/2 tablespoons of olive, sunflower, or grapeseed oil
Kosher salt
Fresh ground pepper
1-2 fresh limes (yielding a total of 1 1/2 Tablespoons of juice)
1 teaspoon of fresh mint, chopped or cut in a chiffonade*

*To chiffonade mint, stack a few leaves, roll leaves up like a cigar, starting at one end, make your way down the roll, making thin slices.

Method

1. Heat the oil in a wide sauté or frying pan on medium-high. When the oil is hot, add the asparagus and sprinkle with salt and pepper to taste, cooking for about 5 minutes until fragrant.

2. Put on a plate and squeeze lime juice over the asparagus and sprinkle on the mint.

Serves 4.

Source: Simply Recipes


BACON AND WATER CHESTNUT TIDBITS

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

Canned water chestnuts
Brown sugar
Soy Sauce
Bacon slices

Preheat the oven to 425F. Drain the water chestnuts, rinse them in cold water and pat dry. Roll each water chestnut in brown sugar. Cut the bacon slices in half, wrap each half around a water chestnut and secure it with a tooth pick. Sprinkle with soy sauce. Place in a shallow baking dish and bake in the oven, turning occasionally, until the bacon is crisp, about 20 to 30 minutes. Drain on paper towels and serve at once.


24-HOUR CAULIFLOWER SALAD

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

1 head lettuce, broken
1 head cauliflower, broken and sliced
1 red onion, sliced thin
2 c. mayonnaise
1/4 c. sugar
1/3 c. Parmesan cheese
1/2 to 3/4 c. real bacon bits (Hormel)

In large bowl, layer lettuce, cauliflower and onion. Spread mayonnaise on this to edge of bowl. Sprinkle sugar, cheese and bacon on top. Do not mix. Cover tightly and refrigerate for 24 hours. Toss well before serving. Serves 12.


FRESH STUFFED TOMATOES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
http://www.cookinwithjp.com/

6 large tomatoes
2 lbs. Crab Meat salad (can be store bought)
1/2 head lettuce

Wash tomatoes and lettuce, break up place on a platter. Remove tomato pulp. Stuff each tomato with generous amount of Crab Meat salad. Serve as side dish or light lunch. Yield: 6 servings.

Imitation Crabmeat Salad
 
Prep Time: 2 Hours
Ready In: 2 Hours
Servings: 6

"Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors."

Ingredients:

1/2 cup diced red onion
1/2 cup diced green bell pepper
1/2 cup diced celery
1 pound imitation crab meat, flaked
1/4 cup sour cream

1 1/2 cups mayonnaise
2/3 cup Italian-style salad dressing
2 tablespoons lemon juice
1/2 teaspoon dried oregano
salt and pepper to taste

Directions:

1. In a large bowl, combine onion, green pepper, celery and imitation crab meat.

2. In a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.

3. Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Cover and chill at least 2 hours before serving.

Source: Allrecipes.com


ARUGULA AND RADICCHIO SALAD WITH HAZELNUT VINAIGRETTE

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

1/2 c Roasted and skinned hazelnuts
1/4 c Red wine vinegar
2 tb Balsamic vinegar
2 oz Gorgonzola; crumbled
2/3 c Olive oil
Salt and freshly ground black pepper
2 lg Bunches arugula; (about 12 ounces)
2 md Heads radicchio; (about 12 ounces)

In a blender, puree the hazelnuts with the vinegars. Add the Gorgonzola and puree for 1 minute. With the motor running, add the olive oil in a steady stream. Season to taste with salt and pepper.

Wash arugula, pat dry, and separate leaves of radicchio. Break leaves into bitesized pieces.

Just before serving, toss salad greens in a bowl with enough vinaigrette to coat leaves.

Yield: 4 to 6 servings


RADICCHIO AND CHICKPEA SALAD

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

2 sm Head Radicchio
30 oz Chickpeas; rinsed and drained
1 bn Scallions; sliced, white and 1 inch of green
1 md Carrot; shredded
3 tb Fresh parsley
3 tb Extra-virgin olive oil
3 tb Fresh lemon juice
2 ts Toasted ground cumin
Kosher salt and freshly ground black pepper

Separate leaves of Radicchio. Lay one on top of the other and cut into thin strips. Wash and drain in a colander or salad spinner. Put into a large bowl. Add chickpeas, scallions, carrot and parsley.

Mix remaining ingredients in a small bowl. Pour over vegetables and toss well. Let sit at least 1 hour at room temperature before serving.

Yield: 6 servings


TUNA,TOMATO, AND CUCUMBER SALAD WITH LEMON YOGURT-DILL DRESSING

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

Ingredients:

1 (6.4-oz.) pouch or 2 (2.6-oz.) pouches or 2 Cans (5-oz.) StarKist Tuna (if using cans, drained and chunked)
4 Plum tomatoes, sliced
1 can (2-1/4 oz.) Sliced ripe olives, drained
1 cup Sourdough croutons, toasted
4 cups Lettuce, shredded romaine, red leaf, butter or wild baby greens
1/2 Cucumber, sliced
1 Tbsp. Fresh parsley, minced
1 cup Lemon Yogurt with Dill Dressing (see below)

Directions:

For each salad on chilled plate, arrange 1 cup lettuce; top with 1/4 each of tomatoes, cucumber, olives, and tuna; drizzle Lemon Yogurt with Dill Dressing (see below) over salad. Sprinkle with parsley and croutons. Serve immediately. Serve extra dressing on the side.

Prep Time: 15 minutes
Serves: 4

Lemon Yogurt with Dill Dressing

Ingredients:
1/2 cup Yogurt, plain
2 Tbsp. Lemon or lime juice
1 Tbsp. White wine vinegar
1/4 tsp. Black pepper, freshly ground
1/4 cup Light mayonnaise
1-1/2 Tbsp. Dried dill weed
1/4 tsp. Salt

Directions:
In a small bowl, combine all ingredients; blend until smooth and creamy. Chill several hours before serving.


STRAWBERRY RHUBARB NAPOLEONS AND LEMON CREAM

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

We used a wire mesh cooling rack to form the decorative pattern on this pastry, but any metal cooling rack can be used. Also, if you have a small rack that cannot cover all the pastry at once, you will need to bake it in batches. Ingredients:

For filling:
1 pound rhubarb, cut into 1/4-inch-thick slices (about 3 cups)
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
1 1/2 teaspoons fresh lemon juice
1 pint strawberries

1 sheet frozen puff pastry (about 1/2 pound), thawed

Garnish: confectioners' sugar Accompaniment: lemon cream

Lemon Cream

Can be prepared in 45 minutes or less.

1/2 cup well-chilled heavy cream
2 tablespoons confectioners' sugar
3 tablespoons sour cream
2 teaspoons freshly grated lemon zest

Garnish:
fresh lemon zest, removed with a vegetable peeler and cut into julienne strips

Procedure:

Make filling:

In a heavy saucepan combine all filling ingredients except strawberries and simmer over low heat, stirring occasionally, 10 to 15 minutes, or until rhubarb is soft and falling apart. Transfer mixture to a bowl and cool completely. Hull strawberries and cut into 1/4-inch-thick slices (there will be about 2 cups). Add strawberries to rhubarb mixture, tossing to combine well. Filling may be made 1 day ahead and chilled, covered. Bring filling to room temperature before assembling napoleons.

Preheat oven to 375­F.

On a lightly floured surface roll pastry into a 14- by 10-inch rectangle, about 1/8-inch thick. Cut pastry into 4 strips, each 14 by 2 1/2 inches. Working with 1 pastry strip at a time, with long side facing you, make three 4-inch-long parallelograms per strip, discarding end scraps, for a total of 12 parallelograms. Invert 2 baking sheets and arrange 6 parallelograms in one layer on each. Freeze pastry 15 minutes, or until firm.

Remove 1 baking sheet from freezer and invert a metal cooling rack directly onto pastry to cover parallelograms completely. (Cooling rack will weight down pastry to form a decorative pattern.) Bake pastry with cooling rack in middle of oven until golden brown and cooked through, 10 to 15 minutes. Carefully remove rack from pastry and transfer pastry to another rack to cool completely. Bake remaining pastry in same manner. Parallelograms may be made 4 days ahead and kept in an airtight container at room temperature.

Assemble napoleons: Arrange 6 parallelograms, design sides up, on dessert plates and top each with about 1/2 cup filling. Put remaining 6 parallelograms, design sides up, on top of filling and sprinkle with confectioners' sugar.

Serve napoleons with lemon cream.

Make Lemon Cream:

In a bowl with an electric mixer beat heavy cream with sugar until it holds soft peaks. Fold in sour cream and lemon zest. Lemon cream may be made 1 hour ahead and chilled, covered. Whisk cream lightly before serving.

Serve cream garnished with zest. Makes about 1 1/3 cups.


RHUBARB STRAWBERRY JAM

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

Prep Time: 30 Minutes
Cook Time: 12 Minutes
Ready In: 8 Hours 42 Minutes
Servings: 24

"This rhubarb strawberry jam recipe is our favorite and so easy to make."

Ingredients:

5 cups chopped fresh rhubarb
3 cups white sugar
1 (3 ounce) package strawberry flavored gelatin

Directions:

1. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.

2. Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

Source: Allrecipes.com


GREEN BEANS, TOMATOES & MUSHROOMS

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

Ingredients

1 Tbs. minced garlic
1 16-oz. can diced tomatoes
1 sm. can mushroom pieces, drained
1 can green beans, drained
olive oil
Salt and pepper to taste

Directions

In heated skillet, add about 1-2 Tbs. olive oil and minced garlic. Saute garlic for 1 minute. Add diced tomatoes and mushroom pieces. Bring to boil, reduce heat and add green beans. Cover and simmer for 5-8 minutes. Salt and  pepper to taste then serve.


HAWAIIAN FRUIT SALAD

~Shared by Treva, NC

3-1/2 cups cubed fresh pineapple
3 cups honeydew balls
1-1/2 cups cantaloupe balls
1 medium mango, peeled and cubed
1 cup green grapes
1 cup halved fresh strawberries
1 kiwifruit, peeled, quartered and sliced

BANANA DRESSING:
2 small bananas, cut into 1-inch pieces
1 cup (8 ounces) reduced-fat sour cream
1/4 cup packed brown sugar
1-1/2 teaspoons lemon juice

In a large bowl, combine the first seven ingredients. In a food processor, combine the bananas, sour cream, brown sugar and lemon juice. Cover and process until smooth. Serve with fruit.  Yield: 14 servings.


NATIVE CORN CASSEROLE

~Shared by Treva, NC

4 whole eggs
15 oz. can whole kernel corn
14-3/4 oz. can cream-style corn
1-1/2 cups cornmeal
1-1/4 cups buttermilk
1 cup butter or marg., melted
2 cans green chiles (4 oz EACH), chopped
2 medium onions, chopped
1 tsp. baking soda
3 cups cheddar cheese, shredded

Beat eggs in a large bowl; add the next 8 ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13 x 9 baking dish. Bake, uncovered, at 325 for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired


STRAWBERRY FUDGE PIE

~Shared by Treva, NC

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Brownie Layer
1 (10.25-oz.) pkg. Fudge brownie mix
1/4 cup oil
2 tablespoons water
1 egg

Cheesecake Layer
1 (8-oz.) pkg. Cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg

Topping
3 cups fresh strawberries, halved
2 tablespoons hot fudge ice cream topping
 
Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie. In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan. Bake at 350°F. For 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour. Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator. High Altitude (3500-6500 ft): For brownie layer, see package for directions. Before baking, cover edge of crust with strips of foil to prevent excessive browning. Bake as directed above.

For brownie layer, see package for directions. Before baking, cover edge of crust with strips of foil to prevent excessive browning. Bake as directed above.


ANGEL BERRY TRIFLE

~Shared by Treva, NC

I usually serve this in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! ~Brenda Paine of North Syracuse, New York

Prep/Total Time: 15 min.

1 & 1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup (8 ounces) fat-free vanilla yogurt
6 ounces reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
1 prepared angel food cake (18 inches), cut into 1-inch cubes
1 pint each blackberries, raspberries and blueberries

In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping. Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

Yield: 14 servings.
 
Nutrition Facts: One serving (3/4 cup) equals 209 calories, 6 g fat (5 g saturated fat), 10 mg cholesterol, 330 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit, 1/2 reduced-fat milk.

Source: Taste of Home 2009


ITALIAN BRUNCH CASSEROLE

~Shared by Treva, NC

A hearty, rustic bread is the key to a great strata. Here, a ciabatta loaf is cubed, toasted and combined with a sautéed onion-mushroom mixture, then topped with Swiss cheese and bacon. This make-ahead dish is not only great for brunch-it's also ideal for a savory supper. Breakfast casseroles are ideal for overnight guests. Assemble it the night before, and bake in the morning.

Yield:  8 servings

12 ounces ciabatta, cut into 1-inch cubes (about 7 cups)
2 tablespoons butter
2 cups chopped onion
2 (8-ounce) packages presliced mushrooms
Cooking spray
1 1/2 cups (6 ounces) shredded reduced-fat Swiss cheese
8 center-cut bacon slices, cooked and crumbled
3 cups 1% low-fat milk
1 1/2 cups egg substitute
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Thyme sprigs (optional)

Preheat oven to 350°.

Arrange bread in a single layer on a jelly-roll pan. Bake at 350° for 20 minutes or until toasted. Place bread cubes in a large bowl.

Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms to pan; sauté 10 minutes or until liquid evaporates and vegetables are tender. Add onion mixture to bread; toss well to combine. Arrange half of bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of cheese and half of bacon; top with remaining bread mixture, cheese, and bacon.

Combine milk and next 4 ingredients (through salt), stirring with a whisk. Pour milk mixture over bread mixture. Cover and refrigerate 8 hours.

Preheat oven to 350°.

Remove strata from refrigerator; let stand at room temperature for 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving. Garnish with thyme sprigs, if desired.
 
CALORIES 313 (30% from fat); FAT 10.4 g (sat 5 g,mono 4.2 g,poly 0.8 g); IRON 1.9 mg; CHOLESTEROL 25 mg; CALCIUM 318 mg; CARBOHYDRATE 35.5g; SODIUM 737mg; PROTEIN 21.7 g; FIBER 2.7 g
 
Cooking Light, November 2007


RANCH STYLE VEGETABLES

~Shared by Treva, NC

You can use any combination of fresh vegetables you have available.

1 c. cauliflower, broken into bite-sized pieces
2 c. broccoli, broken into bite-sized pieces
3/4 c. sliced carrots
1/2 c. sliced celery
1/2 c. chopped onion
1/4 tsp. dried dill weed
1 & 1/2 T. lemon juice
2 T. non-fat or reduced-fat ranch-style dressing

Fill a 1 & 1/2 qt. microwave-safe dish with vegetables.

Add dill and lemon juice. Cover, and microwave 5-8 mins., stirring every 2 mins.

Drain, mix in dressing, and serve.


FARMERS OMELETTE CASSEROLE

~Shared by Treva, NC

3 cups frozen hash brown potatoes
18 large eggs, beaten
2 & 1/3 cups chopped cooked ham
1 & 1/4 cups chopped ripe tomato - divided use
1 cup chopped green bell pepper - divided use
1/3 cup chopped onion
1 & 1/2 cups shredded cheddar/Monterey Jack cheese mix

Preheat oven to 325 degrees. Cook potatoes according to package directions and drain well. Combine potatoes, eggs, ham, 1 cup tomato, 3/4 cup bell pepper, and onion in a large blow and stir well. Pour mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered for 40 minutes. Top with remaining 1/4 cup tomato and 1/4 cup bell pepper. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese melts.

Yield: 12 Servings


SHRIMP AND ASPARAGUS FETTUCCINE

~Shared by Treva, NC

1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
3 tablespoons olive oil, or more if needed
6 cloves garlic, pressed
Salt and pepper to taste
1 pound dry fettuccine pasta
2 teaspoons olive oil
1 pound uncooked shrimp - peeled, deveined, and tails removed
1/2 teaspoon seafood seasoning (such as Old Bay®), or to taste
1 cup shredded Parmesan cheese, or more if desired

1. Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3 tablespoons of olive oil over medium heat, and cook and stir the garlic until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.

2. While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.

3. Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.

4. Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.


SWEET VIDALIA ONION & SAUSAGE CASSEROLE

~Shared by Treva, NC

5 large vidalia onions, sliced and lightly sauteed
12 crushed buttery crackers
1 pound sausage meat, browned and drained
1/4 teaspoon seasoning salt
1 (10 & 3/4 oz) can cream of mushroom soup
1/2 cup grated cheddar cheese
1 small jar of pimento

Preheat oven to 350 degrees. Combine all ingredients except the crackers and transfer to a large casserole dish. Top with crackers and bake for 30 minutes or until crackers are golden brown. Serve warm.


GREEN ONION POTATO SALAD 

~Shared by Treva, NC

Serves: 6
Prep Time: 10 Minute(s)
Cook Time: 15 Minute(s)

2 lbs. Red potatoes
1 Tbsp. PLUS 2 tsp. Kosher salt, divided
1-1/4 cups Hellmann's® or Best Foods® Real Mayonnaise
2 Tbsp. White wine vinegar
1 to 2 jalapeno peppers, chopped
2 tsp. Salt
1/4 tsp. Ground black pepper
6 green onions (green and pale green part), thinly sliced
1/4 cup chopped fresh cilantro or flat leaf parsley

1. Cover potatoes with water in 4-quart saucepot. Bring to a boil over medium-high heat. Add 1 tablespoon salt. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly. Slice into 1/4-inch-thick slices.

2. Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, jalapeno peppers, salt and black pepper in large bowl. Stir in remaining ingredients and toss gently. Season, if desired, with additional salt and pepper. Serve chilled or at room temperature.

Source: A Bobby Flay Recipe


GRILLED CORN ON THE COB

~Shared by Treva, NC

4 to 6 fresh ears of corn
2 tablespoons butter
2 teaspoons lemon juice
1 teaspoon snipped fresh thyme (or 1/4 teaspoon dried thyme, crushed)
salt and pepper to taste

Peel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In a large saucepan or container, cover corn (husks on) with cold water. Soak for at least 1 hour. Drain, shaking corn to remove excess water. Cover corn as much as possible with husks. If necessary, tie the tips of the husks together with wet kitchen string.

Grill corn (with husks) on an uncovered grill directly over medium-hot coals about 25 minutes or till tender, turning several times. Carefully remove the husks and strings. Meanwhile, in a small saucepan combine butter (or margarine), lemon juice, and thyme. Heat on the grill or stovetop till margarine is melted. Brush mixture over the corn before serving and look out!

YIELD: 4 to 6 side-dish servings.


BERRY SALAD WITH YOGURT DRESSING

~Shared by Treva, NC

1 cup no-fat/low-fat vanilla yogurt
1/4 cup honey - any kind will do
1 to 2 tablespoons skim milk (as needed to thin out dressing)
cinnamon and nutmeg to taste
4 cups of Berries -Strawberries, blueberries, raspberries, etc.
fresh peppermint leaves, whole or finely cut

Wash, stem and sort berries. In a small bowl combine yogurt and honey and whisk together. Add cinnamon and nutmeg and whisk until well incorporated. Add milk until you reach your desired consistency. Place berries in serving bowls and drizzle the yogurt dressing over the top. Garnish with mint and serve immediately.


CHEESECAKE FACTORY'S CARROT CAKE CHEESECAKE

~Shared by Treva, NC

For Cheesecake:
16 ounces cream cheese, room temperature
3/4 cup sugar
2 &  1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs

For Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 & 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 &1/2 teaspoon ground cinnamon
8 & 1/2 ounces can crushed pineapple, packed in juice, drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts

For Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 & 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

Directions:

In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

Carrot Cake: In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 & 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting: In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

Serves 12


SAUSAGE, BROCCOLI AND PASTA TOSS

~Shared by Linda H., Rosharon, TX

1 cup tricolor or plain cheese tortellini
3 cups broccoli flowerets
8 ounces fully-cooked smoked Polish sausage, halved lengthwise and thinly bias-sliced
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 teaspoon caraway seed
1 cup milk
1 cup shredded process Swiss cheese (4 ounces)
1 tablespoon coarse-grain brown mustard

In a Dutch oven or large saucepan, cook tortellini in a large amount of boiling salted water for 10 minutes, stirring occasionally. Add broccoli and sausage. Return to boiling and cook about 5 minutes more or until pasta is tender but slightly firm and broccoli is crisp-tender, stirring occasionally. Drain; keep warm.

Meanwhile, in a medium saucepan, melt butter. Stir in flour and caraway see. Add milk all at once. Cook and stir until thickened and bubbly. Add cheese and mustard, stirring until cheese melts. Pour over tortellini mixture; toss to coat.

Make 4 servings.

Source: Cooksrecipes.com


GREEK STUFFED ZUCCHINI
(Yemista kolokythia)

~Shared by Linda H., Rosharon, TX

Serves /Yields: 4 - 5 persons

9 small zucchini (aprox. 15 cm)
1.5 cup chopped onion
2 cups chopped celery
50 ml olive oil
100 grams brown rice
225 ml boiling water
100 grams bread crumbs
1 cup parsley
2 eggs, seperated
3 lemons
1 tspn salt
Pepper

Either core zucchini or split in half lengthwise and scoop out innards. Chop this up and set aside.

Chop onion and celery fine. Put onion, celery, olive oil, rice, water, pepper and salt in a pot, and cook over medium heat for 25 minutes.

Meanwhile, put juice of 2 lemons in a bowl with the egg whites and stir a bit. Put the juice of the third lemon in a bowl with the yolks and stir that a bit (put this in the fridge).

After the 25 minutes, add the chopped zucchini tp the rice mix. Cook another 5 minutes to soften zucchini. Preheat oven to 180 C . Place zucchini shells in baking dish.

Remove mixture from heat. Add parsley, bread crumbs, and egg white into mixture. Mix together. Either stuff cored zucchini (rinsing hands often in cold water since mixture will be hot) or fill zucchini "boats" in baking dish. Bake in oven for 40 minutes, covered.

Remove from oven, get yolk mixture from fridge. Add any juice in pans to yolk mixture while stirring. Spoon this mixture over the top of the stuffed zucchini. Bake for 5 more minutes.

Source: Greek Recipe


MOUSSAKA PASTA TOSS AND SPANIKOPITA SALAD
 
~Shared by Linda H., Rosharon, TX

1 pound penne rigate
5 tablespoons extra-virgin olive oil (EVOO), divided
1 pound ground lamb
4 garlic cloves, chopped
1 large onion, chopped
1/2 teaspoon allspice
2 pinches of cinnamon (eyeball it)
1 teaspoon cumin
1 teaspoon dried oregano
Salt and black pepper
1 small eggplant, half-peeled and chopped into small dice
2 tablespoons butter
2 tablespoons flour
2 to 2 1/2 cups milk
1/4 teaspoon (eyeball it) freshly grated nutmeg
1/2 cup parsley chopped, about 2 handfuls
1/2 cup grated parmigiano cheese

Bring a large pot water to a boil, salt it and cook pasta to al dente.

Preheat a large, deep skillet over medium heat with 2 tablespoons EVOO, 2 turns of the pan. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon. Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant.

Peel off half the skin of the eggplant -- I (Rachel) leave a little skin on for texture and flavor. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.

In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg. Add this béchamel into the meat skillet and stir to combine.

Drain the pasta and add it to the skillet, giving it a toss to mix everything up.   Add the chopped parsley and grated cheese, and stir to combine.

Yields 4 servings

Source: Rachel Ray, aired on: March 28, 2007


BUTTERNUT SQUASH GRATIN

~Shared by Linda H., Rosharon, TX

1-3/4  to 2 pounds butternut squash
1 tablespoon olive oil
Salt and ground black pepper
16 cups fresh spinach
1 cup half-and-half or light cream
1 tablespoon cornstarch
1 cup finely shredded Parmesan cheese
1/2 cup creme fraiche*

Preheat oven to 425 degree F. Lightly grease a 2-quart baking dish; set aside. Peel the squash. Slice to 1/4-inch thickness. Remove seeds from slices and halve large slices. Arrange slices in a 15x10x1-inch baking pan. Brush both sides lightly with olive oil. Season with salt and pepper. Bake, uncovered, 20 minutes. Remove. Increase oven temperature to 475 degree F.

Meanwhile in a 4- to 6-quart Dutch oven cook the spinach in lightly salted boiling water, half at a time, for 1 minute or until wilted. Drain and cool slightly; squeeze out excess liquid. Coarsely chop the spinach; set aside. In a medium saucepan combine half-and-half and cornstarch; cook and stir until thickened and bubbly. Stir in spinach; spread mixture in bottom of prepared dish. Arrange squash over spinach mixture.

In a small bowl stir together Parmesan cheese and creme fraiche. Spread mixture over squash in dish. Bake, uncovered, 10 to 15 minutes or until squash is tender and topping is lightly browned. Season to taste with salt and pepper, if desired.

Makes 8 servings.

*Note: To make your own creme fraiche, in small bowl stir together 1/4 cup whipping cream (not ultrapasteurized) and 1/4 cup dairy sour cream. Cover with plastic wrap. Let stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and chill in the refrigerator until serving time or up to 48 hours. Stir before serving.

Nutrition Facts
Servings Per Recipe 8 servings
Calories 408, Total Fat (g) 28, Saturated Fat g) 17, Monounsaturated Fat (g) 9, Polyunsaturated Fat (g) 1, Cholesterol (mg) 72, Sodium (mg) 1297, Carbohydrate (g) 11, Total Sugar (g) 2, Fiber (g) 7, Protein (g) 29
Vitamin C (DV%) 28, Calcium (DV%) 95, Iron (DV%) 28
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens


ARTICHOKE-SPINACH CASSEROLE

~Shared by Linda H., Rosharon, TX
 
1 (6-ounce) jar marinated artichoke hearts
2 (10-ounce) packages frozen spinach, thawed
2 (3-ounce) packages cream cheese, softened
2 Tbsp butter
4 Tbsp milk
½ C. grated Parmesan cheese
Pepper

Place artichokes in casserole.  Squeeze spinach dry.  Place on top of artichokes.  Beat cream cheese and butter until smooth.  Add milk.  Spread over spinach.  Top with a grind of pepper and Parmesan.  Cover.  Refrigerate up to 24 hours.  Bake at 350 degrees 40 minutes, covered the first 30 minutes, then uncovered 10 minutes.

Serves 6-8.


ZUCCHINI WALNUT LASAGNA

~Shared by Linda H., Rosharon, TX

2  medium zucchini
4  tsp. olive oil
2  large onions, cut into wedges
2  large carrots, sliced
4  cloves garlic
2  cups purchased marinara sauce
1  Tbsp. snipped fresh basil or 1 teaspoon dried basil, crushed
1/8  tsp. ground black pepper
1-1/2  cups shredded mozzarella cheese (6 oz.)
1/2  cup grated Parmesan cheese
9  no-boil lasagna noodles
1/2  cups chopped walnuts, toasted
Chopped walnuts, toasted (optional)

Preheat broiler. Lightly grease a 2-quart square baking dish; set aside. Trim ends off zucchini. Slice zucchini lengthwise into 1/8-inch-thick slices. Place in a single layer on a baking sheet. Brush with 1 teaspoon of the oil. Broil 3 to 4 inches from the heat about 5 minutes or until zucchini is crisp-tender, turning once. Cool. Adjust oven temperature to 375 degrees F.

Meanwhile, for sauce: In a food processor, combine onions, carrots, and garlic. Cover and process until finely chopped. In a large saucepan, heat the remaining 3 teaspoons oil over medium-high heat. Add onion mixture; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally.

In a small bowl, combine mozzarella cheese and Parmesan cheese.

To assemble, arrange three of the noodles in the prepared baking dish. Spread with one-third of the sauce. Sprinkle with about 3 tablespoons of the nuts. Top with one-third of the zucchini and one-third of the cheese mixture. Repeat layering noodles, sauce, nuts, zucchini, and cheese mixture, alternating the direction of the zucchini in each layer. Top with the remaining noodles, remaining sauce, remaining nuts, and remaining zucchini.

Cover dish with foil. Bake for 20 minutes. Sprinkle with the remaining cheese mixture. Uncover and bake about 20 minutes more or until heated through. Let stand for 15 minutes before serving. If desired, sprinkle with additional chopped walnuts. Makes 6 servings.


WHIPPED MASHED POTATOES WITH CELERY ROOT

~Shared by Linda H., Rosharon, TX

Celery root (along with a bit of grated grana padano cheese) adds a deep, earthy backbone to this potato recipe. It's a tweak even a diehard traditionalist can love.

1 lb. celery root
2 cups half-and-half
8 tbsp. unsalted butter
8 sprigs thyme
3 lbs. russet potatoes, peeled and cut into 1/2" cubes
2 tsp. kosher salt, plus more for seasoning
1 cup finely grated grana padano cheese
Freshly ground white pepper

Peel and cut celery root cut into 1/2" cubes and combine in a 2-qt. saucepan with half-and-half, butter, and thyme and bring to boil over medium-high heat. Lower heat to medium-low and simmer, partially covered, until celery root is tender, about 25 minutes.

Discard thyme. Transfer celery root mixture to a food processor and purée. Scrape mixture through a sieve into a clean saucepan; keep warm over low heat.

Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. saucepan and add water so that potatoes are covered by 1". Bring to a boil over high heat, lower the heat to medium low, and simmer until potatoes are tender, 10–15 minutes. Drain potatoes and pass them through a ricer into a large bowl. (For even smoother potatoes, mash with a potato masher as well).

Transfer potatoes to the saucepan of puréed celery root and whisk in cheese until cheese is melted and potatoes are smooth and hot. Season with salt and pepper to taste.

Serves 8 

Source: Saveur.com


VEGETABLE & CHEESE FOCACCIA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 C. warm water
4 1/2 t. olive oil
4 1/2 t. sugar
2 t. dried oregano
1 1/4 t. salt
3 1/2 C. bread flour
1 1/2 t. active dry yeast

Topping:
1 T. olive oil
1 T. dried basil
2 medium tomatoes thinly sliced
1 C. frozen chopped broccoli thawed
1/4 t. salt
1/4 t. pepper
3/4 C. grated Parmesan cheese
1 C. shredded mozzarella cheese
 
In bread machine pan, place the first 7 ingredients in order suggested by manufacturer.  Select dough setting (check dough after 5 minutes of mixing; add 1-2 T. of water or flour if needed).

When cycle is complete, turn dough onto a lightly floured surface.  Punch dough down.  Roll into a 13x9 rectangle, transfer to a 13x9 baking dish coated in cooking spray.

For topping brush dough with olive oil; sprinkle with basil.  Layer with tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese.

Cover and let rise in a warm place until doubled, about 30 minutes.  Bake at 350 for 20 minutes.  Sprinkle with mozzarella cheese, bake 10-15 minutes longer or until golden brown and cheese is melted.  Cut into 16 pieces.


STUFFED TOMATO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Serves 4

1 cucumber cut fine
1 green pepper diced
1 good sized onion diced
1 stalk of celery chopped
4 ounces of creamed cheese
salt and pepper to taste
cayenne to taste (optional)

Mix all the ingredients above together. Take out the center of the tomatoes and fill with the mixture and chill.

Serve on a bed of lettuce leaves with your favorite dressing on the side.


BROCCOLI RABE & GARLIC PASTA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

12 oz. uncooked linguine
1 lb. broccoli rabe
3 garlic cloves minced
1/4 t. salt
1/4 t. pepper
1/4 t. crushed red pepper flakes
1 C. chicken broth divided
1/4 C. minced fresh parsley
1/4 C. shredded Parmesan cheese

Cook linguine according to package directions.  Meanwhile trim 1/4" off the bottom of broccoli rabe stems; discard coarse outer leaves.  Rinse broccoli rabe in cold water and cut into 2" pieces, set aside.

In a large skillet saute garlic in oil for 1 minute.  Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 C. broth.  Bring to a boil.

Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender.  Drain linguine; add to the pan.  Stir in parsley and enough remaining broth to moisten the linguine.  Sprinkle with cheese.


ALMOND RHUBARB COFFEE CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/2 cups packed brown sugar
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 1/2 cups rhubarb, chopped
1/2 cup sliced almonds
1/3 cup white sugar
1 tablespoon butter, melted
1/4 cup sliced almonds

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans.

In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans.

In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter.

Bake for 30 to 35 minutes, or until the cake tests done.


GREEK PASTA SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (16 ounce) package rotini pasta
1 (10 ounce) package frozen chopped spinach
3 tablespoons olive oil
3 cloves garlic, minced
7 ounces crumbled feta cheese
1 tablespoon dried dill weed
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a medium saucepan over medium heat, bring water to a boil. Add spinach and cook for 5 minutes or until spinach is tender; drain and reserve.

In a large pot over medium heat, warm olive oil and saute garlic until golden; add pasta and spinach and mix.

Remove from heat and let cool for ten minutes. Add feta and dill; mix well and serve.


WILD RICE SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 C. water
1 C. uncooked wild rice
2 chicken bouillon cubes
4 1/2 t. butter
1 C. cut fresh green beans
1 C. cubed cooked chicken breast
1 medium tomato chopped
1/4 C. rice vinegar
1 T. sesame oil
1 garlic clove minced
1/2 t. dried tarragon
1/4 t. pepper

In a large saucepan bring the water, rice, bouillon and butter to a boil.  Reduce heat, cover and simmer for 45-60 minutes or until rice is tender.  Drain if necessary, transfer to a bowl and cool completely.  Place green beans in a steamer basket; place in a small saucepan over 1" of water.  Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.

Add the chicken, tomato, onios and green beans to the rice; stir until gblended.  Combine the remaining ingredients; drizzle over medium and toss to coat.  Refrigerate until chilled.


GOURMET CUCUMBER CHICKEN SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 (10 ounce) cans chicken chunks, drained
1 cup seedless green grapes, halved
1/2 cup chopped pecans
1/2 cup chopped celery
1 (11 ounce) can mandarin oranges, drained
3/4 cup creamy cucumber salad dressing

In a salad bowl combine the chicken, grapes, pecans/almonds, celery, oranges and salad dressing. Toss to coat and serve!


SPINACH LASAGNA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce
1 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.


BEST EVER SPINACH ARTICHOKE DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup shredded Italian cheese blend
1/2 cup mayonnaise
1 cup Alfredo sauce
 
Preheat oven to 350 degrees F (175 degrees C).

In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise, and Alfredo sauce.

Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.


DILL GAZPACHO
(Spain)

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

6 medium ripe tomatoes, finely chopped
2 cucumbers, peeled and finely chopped
1 onion, finely chopped
1 green bell pepper, finely chopped
jalapeno pepper, seeded and minced (amount your preference)
1 large lemon, juiced
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh dill
 
In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.

In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.


EGGPLANT TOMATO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 green bell pepper
1 large red bell pepper
7 tomatoes
1 eggplant
4 cloves crushed garlic
1/4 cup extra virgin olive oil
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper

Roast peppers on stove burners, or under oven broiler until skin turns evenly black. Immediately place in a plastic bag and let cool.

Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.

Cut the eggplant into small strips and saute in oil until eggplant begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add garlic.

Rinse the peppers under cold water and remove the burnt skin (just the ash). Open the peppers and remove seeds. Cut into small strips and add to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes.


MOROCCAN COUSCOUS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1" pieces
2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
1/2 cup golden raisins
1 teaspoon kosher salt
grated zest of one orange
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 1/2 cups chicken broth
1/2 cup orange juice
1 1/2 cups couscous
3 tablespoons chopped fresh mint
 
Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos.

Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.


SPRING GREENS WITH BEETS & GOAT CHEESE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2/3 C. pecan halves
3 T. balsamic vinegar divided
1 T. water
1 T. sugar
1/4 C. olive oil
2 T. maple syrup
1 t. whole grain mustard
1/8 t. salt
1 (5 oz) pkg. spring mix salad greens
1 (14 oz) can sliced beets drained
1 C. crumbled goat cheese
 
In a large heavy skillet, cook the pecans, 1 T. vinegar and water over medium heat until nuts are toastd, about 4 minutes.  Sprinkle with sugar.  Cook and stir 2-4 minutes or until sugar is melted.  Spread on foil to cool.

In a small bowl combine the oil, syrup, mustard, salt and remaining vinegar.  Refrigerate until serving.

In a large bowl combine the salad greens and dressing, toss to coat.  Divide among 8 salad plates.  Top with beets, goat cheese and glazed pecans.


CREAMY PASTA PRIMAVERA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 ounces spaghetti
1/3 cup butter, divided
1/2 cup chopped green onions
1/4 cup sliced green bell pepper
1/4 cup sliced red bell peppers
1 (4 ounce) can mushrooms, drained
3/4 cup milk
1 (8 ounce) package cream cheese
2 cups diced cooked ham
1/3 cup grated Parmesan cheese
 
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a skillet, melt 1/4 cup of the butter. Saute green onions, green peppers, red peppers and mushrooms. Add cream cheese and milk and stir over low heat until cream cheese is melted. Stir in ham and Parmesan cheese. Toss spaghetti with remaining butter. Combine with cream cheese mixture; toss lightly.


FLORENTINE EGGS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 packages frozen chopped spinach
3 ounces cream cheese
1 teaspoon nutmeg
4 eggs
2 cups grated cheddar cheese
4 tablespoons grated Parmesan cheese
1 tomato (for garnish)
 
Preheat oven to 375 degrees. Combine the spinach and cream cheese and blend well until smooth. Add nutmeg and salt and pepper to taste. Distribute mixture into individual gratin dishes. Make a slight indentation in the center of each dish and carefully break 1 egg into each dish. Cover with grated cheeses and bake uncovered until the eggs are set and cheese is melted and crusty. Cook about 20 minutes. If using a convection oven reduce heat to 350 and extend cooking time by 10 minutes. Garnish with sliced tomatoes.


PINEAPPLE ZUCCHINI MUFFINS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 1/2 cups all-purpose flour
2 1/2 cups white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoons salt
2 cups vegetable oil
6 eggs
3 cups shredded zucchini
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

FARM SALAD

~Shared by Patricia, Charlevoix, MI

1/2 head Bibb lettuce
1/2 head Boston lettuce
1/2 head red leaf lettuce
1 English cucumber, umpeeded and cut into Julienne strips
Oil-Free Szechuan Vinaigrette - see below
 
Wash lettuce and tear into  bite sized pieces. Combine in a large salad bowl. Garnish with cucumber. Pour dressing into cruet; pass with salad.
 
Total calories: 30, Protein: 2g, Carbs: 5g, Cholesterol: 0mg, Fat: trace, Sodium: 13mg.
 
Oil-Free Szechuan Vinaigrette
 
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
 
Total calories: 5, Protein: trace, Carbs: trace, Cholesterol, 0mg, Fat: 0mg, Sodium: 411mg.


FAT-FREE CREAMY CUCUMBER DRESSING

~Shared by Maggie, TX

1 cup plain nonfat yogurt
1/2 medium cucumber, chopped fine
1 tsp fresh-squeezed lemon juice
1 clove garlic, minced very fine
1/2 tsp salt
1/2 tsp ground white pepper
 
Blend ingredients together in a jar and store in the refrigerator. Use generously with falafel as well as with fresh green salads.

Makes about 2 cups.
 
Serving size: 1/4 cup - Calories: 19.4, Fat: .081 grams, Cholesterol: 3.004 mg, Sodium:145 mg


14-CARROT SMOOTHIE

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

1/2 cup soft silken tofu
1/2 cup carrot juice -- chilled
1/2 cup grated carrots
1 cup frozen yogurt, vanilla
2 tablespoons frozen orange juice concentrate
1 tablespoon lemon juice
1/4 teaspoon grated ginger root
1 pinch salt
3 tablespoons pumpkin seeds -- optional

Combine the tofu, carrot juice and grated carrots in a blender. Add the frozen yogurt, orange juice concentrate, lemon juice, ginger and salt. Blend until smooth. Add the pumpkin seeds, if you like, and blend to the desired consistency.

GLAZED MINI CARROTS

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  3 cups mini carrots (1 pound)
-  1/3 cup water
-  1 tablespoon honey
-  2 teaspoons butter
-  1/4 teaspoon salt, or to taste
-  1 tablespoon lemon juice
 -  Freshly ground pepper to taste
-  2 tablespoons chopped fresh parsley

DIRECTIONS

Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes.

Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.

Nutritional Information Per Serving (1/2 cup): Calories: 74, Fat: 2 g, Cholesterol: 5 mg, Carbohydrate: 14 g, Protein: 1 g, Fiber: 2 g, Sodium: 236 mg
Diabetic Exchanges: 2 Vegetable

Source: The Eating Well Diabetes Cookbook


ROASTED GREEN BEANS WITH SESAME SEEDS

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  1 pound green beans, trimmed
-  1 teaspoon canola oil
-  2 teaspoons sesame seeds
-  1/4 teaspoon salt, or to taste
-  Freshly ground pepper to taste

DIRECTIONS

Preheat oven to 450 degrees F. On a baking sheet with sides, toss beans with oil, then spread the beans out in a single layer. Roast the beans until wrinkled, brown and tender, about 12 minutes, stirring once.

Meanwhile, toast sesame seeds in a small dry skillet, stirring constantly over medium-low heat, until lightly browned and fragrant, about 2 to 3 minutes. Crush the seeds lightly and toss with the beans. Season with salt and pepper.

Nutritional Information Per Serving (1/4 of recipe): Calories: 54, Fat: 2 g, Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 2 g, Fiber: 4 g, Sodium: 146 mg
Diabetic Exchanges: 1 Vegetable

Source: The Eating Well Diabetes Cookbook


LEMONY SUGAR SNAP AND CHICKEN STIR-FRY

~Shared by Mary S., Nashville, TN

Yield: 4 cups, about 1-1/2 cups each

INGREDIENTS

-  1 pound boneless, skinless chicken breasts, trimmed of fat
-  1/4 teaspoon salt, or to taste
-  Freshly ground pepper to taste
-  1/3 cup all-purpose flour
-  3 teaspoons extra-virgin olive oil, divided
-  12 ounces sugar snap peas or snow peas (4 cups), trimmed of stem ends and strings
-  1 (14 ounce) can reduced-sodium chicken broth
-  3 cloves garlic, minced
-  1/4 cup finely chopped fresh parsley
-  1 tablespoon freshly grated lemon zest
-  1 tablespoon lemon juice

DIRECTIONS

Cut chicken into 1-by-2-inch strips; season with salt and pepper. Place flour in a shallow pan and dredge the chicken strips in it, shaking off excess. (Discard any leftover flour.)

Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add peas and stir-fry until bright green, 2 to 3 minutes. Transfer to a large bowl.

Add the remaining 2 teaspoons oil to the pan and heat on high until very hot. Add chicken and cook, stirring, until lightly browned and opaque in the center, about 4 minutes. Transfer the chicken to a bowl with the peas.

Add broth and garlic to the pan; cook until reduced to 1 cup, 5 to 7 minutes. Reduce heat to medium and return the chicken and peas to the pan. Cook until heated through. Add parsley, lemon zest and lemon juice. Serve immediately.

Nutritional Information Per Serving (1-1/2 cups each): Calories: 263, Fat: 6 g, Cholesterol: 68 mg, Carbohydrate: 15 g, Protein: 31 g, Fiber: 3 g, Sodium: 290 mg
Diabetic Exchanges: 1/2 Other Vegetable, 1 Vegetable, 4 Very Lean Meat

Source: The Eating Well Diabetes Cookbook


BROCCOLI CHOWDER

~Shared by Mary S., Nashville, TN

Yield: 6 servings, 1 cup each  

INGREDIENTS

-  1 tablespoon extra-virgin olive oil
-  1 large onion, chopped (1-1/2 cups)
-  1 large carrot, diced (1/2 cup)
-  2 stalks celery, diced (1/2 cup)
-  1 large potato, peeled and diced (1-1/2 cups)
-  2 cloves garlic, minced
-  1 tablespoon all-purpose flour
-  1/2 teaspoon dry mustard
-  1/8 teaspoon cayenne pepper
-  3-1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
-  8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
-  1 cup grated reduced-fat Cheddar cheese
-  1/2 cup reduced-fat sour cream
-  1/8 teaspoon salt, or to taste

DIRECTIONS

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.

Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.

Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat

Source: The Eating Well Diabetes Cookbook


PEPPERS STUFFED WITH ZUCCHINI AND CORN

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  4 large, plump red bell peppers
-  2 teaspoons extra-virgin olive oil
-  1 onion, finely chopped
-  2 cloves garlic, minced
-  1-2 jalapeno peppers, seeded and minced
-  3 cups diced zucchini
-  1-1/2 cups fresh corn kernels (from 3 ears) or frozen
-  1/2 teaspoon salt, or to taste
-  1/2 cup grated Muenster or Monterey Jack cheese
-  1/4 cup chopped fresh cilantro
 -  Freshly ground pepper to taste
-  Paprika for garnish

DIRECTIONS

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.

Halve peppers lengthwise, leaving stems intact. With a paring knife, remove seeds and ribs. Place peppers, cut-side down, on the prepared baking sheet. Bake until the peppers are just tender, 10 to 15 minutes. Set aside.

Reduce oven temperature to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and jalapeno; cook, stirring, for 1 minute. Add zucchini, corn and salt; cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Let cool. Stir in cheese and cilantro. Season with pepper.

Divide the mixture among the pepper halves. Place in the prepared baking dish.

Add 2 to 3 tablespoons water to the baking dish. Cover with foil and bake in the peppers until heated through, about 20 minutes. Uncover and bake for 5 minutes more. Sprinkle with paprika and serve.

Nutritional Information Per Serving (1/4 of recipe): Calories: 198, Fat: 8 g, Cholesterol: 14 mg, Carbohydrate: 28 g, Protein: 9 g, Fiber: 7 g, Sodium: 402 mg
Diabetic Exchanges: 2 Vegetable, 1 Starch, 1 Medium-Fat Meat

Source: The Eating Well Diabetes Cookbook


GARDEN-FRESH BURGERS

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  3/4 cup dry bread crumbs, divided
-  1 tablespoon vegetable oil
-  1 medium onion, finely chopped
-  2 garlic cloves, minced
-  1 teaspoon dried thyme
-  3 cups warm cooked brown rice
-  1 medium carrot, peeled and grated
-  1/3 cup chopped fresh parsley
-  1/4 cup grated Parmesan cheese
-  3 tablespoons light soy sauce
-  2 eggs

DIRECTIONS

Preheat the broiler. Coat a rimmed baking sheet with nonstick cooking spray. Place 1/2 cup bread crumbs in a shallow dish; set aside.

In a large nonstick skillet, heat the oil over medium-high heat. Saute the onion, garlic, and thyme for 4 to 5 minutes, or until the onion is tender; transfer to a large bowl.

Add the remaining ingredients except the reserved bread crumbs; mix well.

Form the mixture into six 1/2-inch-thick patties and coat with the reserved 1/2 cup bread crumbs. Place on the baking sheet and broil for 6 to 7 minutes per side, or until golden and heated through.

Nutritional Information Per Serving (1 patty): Calories: 251, Fat: 7 g, Cholesterol: 76 mg, Sodium: 538 mg, Carbohydrate: 38 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 9 g
Diabetic Exchanges: 2 Starch, 1 Vegetable, 1-1/2 Fat

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


BEET MASHED POTATOES

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

-  6 medium potatoes (about 2 pounds), peeled and cut into chunks
-  1 can (15 ounces) beets, undrained
-  1/4 cup (1/2 stick) butter, softened
-  1/4 teaspoon onion powder
-  1/2 teaspoon salt
-  1/2 teaspoon black pepper

DIRECTIONS

Place the potatoes in a soup pot and add just enough water to cover them. Add the beets and their liquid and bring to a boil over high heat. Reduce the heat to medium and cook for 12 to 15 minutes, or until the potatoes are fork-tender; drain and place in a large bowl.

Add the remaining ingredients to the potatoes, and beat with an electric mixer on medium speed until well blended. Serve immediately.

Nutritional Information Per Serving (1/2 cup): Calories: 138, Fat: 6 g, Cholesterol: 15 mg, Sodium: 281 mg, Carbohydrate: 20 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 2 g
Diabetic Exchanges: 1-1/2 Starch, 1/2 Fat

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


ZESTY MARINATED SALAD

~Shared by Mary S., Nashville, TN

Yield: 11 servings

INGREDIENTS

-  4 cups broccoli florets
-  1 small zucchini, cut into 1-inch chunks
-  1 small yellow squash, cut into 1-inch chunks
-  1 medium-sized red bell pepper, cut into 1-inch chunks
-  1 small red onion, cut into 1/2-inch chunks
-  1/2 pint cherry tomatoes halved
-  3/4 cup low-fat Italian dressing
-  1/4 cup balsamic vinegar
-  2 tablespoons honey

DIRECTIONS

In a large bowl, combine the broccoli, zucchini, yellow squash, pepper, onion, and tomatoes.

In a small bowl, combine the remaining ingredients; mix well. Pour over the vegetable mixture; toss until well coated. Cover and chill for at least 2 hours before serving.

Nutritional Information Per Serving (1 cup): Calories: 56, Fat: 1 g, Cholesterol: 0 mg, Sodium: 271 mg, Carbohydrate: 11 g, Dietary Fiber: 2 g, Sugars: 8 g, Protein: 2 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Vegetable

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


ROASTED RED PEPPER SUBS

~Shared by Mary S., Nashville, TN

Yield: 4 sandwiches

INGREDIENTS

-  1 (12-ounce) jar roasted red peppers, rinsed
-  1 clove garlic, minced
-  1 tablespoon red-wine vinegar
-  1 teaspoon extra-virgin olive oil
-  Pinch of salt
-  Freshly ground pepper to taste
-  1 (16 to 20 inch) baguette, preferably whole-wheat
-  3 tablespoons olive paste
-  4 ounces creamy goat cheese
-  1-1/2 cups arugula leaves

DIRECTIONS

Combine peppers, garlic, vinegar and oil in a small bowl; toss to combine. Season with salt and pepper.

Slice baguette in half lengthwise. Spread one half with olive paste and the other half with goat cheese. Layer pepper mixture and arugula over olive paste. Top with remaining baguette. Cut across into 4 pieces.

Nutritional Information Per Serving (1/4 of recipe): Calories: 221, Fat: 15 g, Cholesterol: 13 mg, Carbohydrate: 16 g, Protein: 7 g, Fiber: 1 g, Sodium: 429 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat, 1/2 Fat

Source: The Eating Well Diabetes Cookbook


SPICED CORN AND RICE PILAF

~Shared by Mary S., Nashville, TN

Yield: 1/8 of recipe

INGREDIENTS

-  2 teaspoons extra-virgin olive oil
-  1/4 cup finely chopped onion
-  1 (3-inch) cinnamon stick
-  3/4 teaspoon cumin seeds
-  1/4 teaspoon ground cardamom
-  1/4 teaspoon salt, or to taste
-  1 cup brown basmati or long-grain brown rice
-  2-3/4 cups reduced-sodium chicken broth or vegetable broth
-  2 tablespoons hulled pumpkin seeds
-  1 cup fresh corn kernels, or frozen

DIRECTIONS

Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, until lightly browned, about 3 minutes. Add cinnamon stick, cumin seeds, cardamom, salt and rice; stirring often, until spices are fragrant, about 1 minute.

Stir in broth and bring to a boil. Reduce heat to low; cover and simmer until the liquid is absorbed and the rice is tender, 35 to 40 minutes.

Meanwhile, toast pumpkin seeds in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 1 to 2 minutes. Transfer to a bowl to cool.

When the rice is ready, stir in corn, cover and cook until heated through, about 5 minutes. Remove the cinnamon stick. Fluff the pilaf with a fork and fold in the toasted pumpkin seeds.

Nutritional Information Per Serving (1/2 cup each): Calories: 129, Fat: 3 g, Cholesterol: 2 mg, Carbohydrate: 22 g, Protein: 4 g, Fiber: 2 g, Sodium: 126 mg
Diabetic Exchanges: 1-1/2 Starch, 1 Fat

Source: The Eating Well Diabetes Cookbook

LEMON STEAMED SPINACH

~Shared by Patricia, Charlevoix, MI
 
1 bunch fresh spinach, washed and trimmed
Juice of 1/2 small lemon
 
In a wok or heavy skillet, warm lemon juice. Add spinach. Cover and cook 3-5 minutes or just until spinach begins to wilt. Serve at once.


SCALLOP SALAD

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

3 c Radicchio; cut into chiffonade
1/4 c Lemon vinaigrette
1 ds Mayonnaise or not; as you wish
12 oz Sea scallops, sliced in half horizontally
Minced chives

Prepare the radicchio, vinaigrette (mixed with a touch mayonnaise or not, as you wish) and chives finely chopped.

Right before serving, set scallops in a wide skillet; barely cover with water and just bring to a simmer, cover and simmer one minute. Remove from heat and pat dry.

Mix warm scallops and radicchio together and set on dinner plate. Drizzle dressing over top and garnish with chives.

Lemon Vinaigrette

1/4 cup extra-virgin olive oil  (can use hazelnut or walnut oil)
2 tablespoons freshly-squeezed lemon juice*
1/2 teaspoon Dijon-style mustard
3/4 teaspoon fresh thyme leaves, chopped**
1 clove garlic, minced
3/4 teaspoon coarse salt
Pinch freshly-cacked black pepper

* To make this vinaigrette properly, you must use fresh-squeezed lemon juice and not bottled lemon juice.

** Sometimes, I just omit the thyme leaves. Depends on my mood!

In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper.

Store, covered, in the refrigerator.

Serve at room temperature. Shake or stir just before serving.

Yields 1/4 cup vinaigrette.

Yield: 2 servings


PASTA WITH BROCCOLI AND ASIAGO

~Shared by Maggie, TX

Start to Finish: 25 minutes

Ingredients

4  ounces dried spaghetti, linguine, fettuccine, or angel hair pasta or 9-ounce refrigerated pasta
1  cup chopped broccoli
1/2  of a 5-ounce container semisoft cheese with garlic and herbs
1/4  cup milk
Finely shredded Asiago or Parmesan cheese

Directions

1. Prepare pasta according to package directions, adding the broccoli the last 4 minutes of cooking; drain.

2. In a small saucepan combine semisoft cheese with garlic and herbs and milk. Cook and stir until smooth. Pour over pasta; toss to coat. Sprinkle with Asiago or Parmesan cheese.

Makes 2 servings.

Nutrition Facts
Calories 410.7,  Total Fat (g) 19.5,  Saturated Fat (g) 12.8,  Monounsaturated Fat (g) .3,  Polyunsaturated Fat (g) .5, Cholesterol (mg) 11,  Sodium (mg) 316,  Carbohydrate (g) 47.5,  Total Sugar (g) 4.2,  Fiber (g) 2.7,  Protein (g) 13.7,  Vitamin A (DV%) 0,  Vitamin C (DV%) 52,  Calcium (DV%) 13,  Iron (DV%) 11
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens magazine

GARDEN RISOTTO

1/3 cup soft goat cheese
1 3/4 cups snow peas, stems trimmed, coarsely chopped
1/3 cup white wine
1/2 tsp kosher salt
1 cup arborio rice
1 small onion, finely chopped
1 1/2 tbs olive oil
3 cups low sodium chicken broth
6 oz bag baby spinach

Pulse the spinach in a food processor until very finely chopped, set aside. In a saucepan, heat broth and 1/2 cup water and leave over low heat. Heat oil in a saucepan. Add onion and saute until soft.

Add rice and salt, stir to coat rice with oil. Stir in wine and cook until absorbed. Add 3/4 cup broth and stir constantly, until broth is absorbed. Continue adding broth, 3/4 cup at a time, stirring, let rice absorb broth before adding it again. (Risotto should be simmering as you stir).

With the last addition of broth, stir in the spinach, peas and cheese until cheese is melted. (SERVE) immediately with extra cheese.

Makes four servings.


OKRA & SHRIMP

2 to 4 tablespoons olive oil
1 chopped bell pepper
1 chopped small onion
2 cans Ro-Tel tomatoes (or other diced tomatoes of preference)
cut Andouille sausage or other Cajun sausage
10 ounces of frozen or fresh-cut okra
Tony Chachere’s Creole seasoning to taste (or other Cajun seasoning of choice)
2 pounds peeled and deveined American caught shrimp (American is my preference!)

Heat the olive oil; stir in bell pepper and onion. When onion is translucent, add the tomatoes, juice and all. Simmer for 5 to 10 minutes on low heat; do not boil all the juice out.

Add okra and sausage, Tony Chachere’s. Simmer on low heat for about 20 to 30 minutes. Add shrimp last and cook till shrimp is pink done.

Serve over rice; add a salad and garlic bread. You will be queen for a day! Your husband will think you slaved all day as a miracle worker and he will be so full he won’t be able to move  for hours! Cleanup is a snap as well since it is a one-pot dish!  

Source: Article in The Facts, my local newspaper


AVOCADO AND TANGERINE SALAD

This summer fresh salad makes a great addition to any meal. Make it a meal all itself with the addition of shrimp, chicken or beef.

Ingredients:

1 large head romaine lettuce
2 avocados
4 slices cooked bacon, optional
6 tangerines, peeled and sectioned
1 cup grated fresh Parmesan cheese

Dressing:
1 cup extra virgin olive oil
1 1/2 teaspoons minced garlic
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon zest
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 fresh ground pepper

Directions:

Whisk garlic, wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, salt and pepper together in a small mixing bowl. Whisk until blended. Gradually whisk in oil and set aside. Wash and dry lettuce, then tear into bite sized pieces. Peel, remove pit, and thinly slice avocados crosswise. Arrange lettuce, avocados, tangerines, and crumbled bacon on 4 plates. Drizzle dressing on and top with freshly grated Parmesan.

Number of Servings: 4

Notes from the Cook: Under 20 minutes to prepare.

Source: Better Recipes


SUMMER SQUASH FRITTATA

Prep: 20 min., Cook: 14 min., Bake: 35 min.

This frittata is fantastic warm or cold and can be served with tomato sauce or salsa.

Yield: Makes 6 to 8 servings

Ingredients

3  tablespoons  butter
2  small zucchini, chopped into 1/2-inch cubes (about 2 cups)
2  small summer squash, chopped into 1/2-inch cubes (about 2 cups)
1  small onion, coarsely chopped (1/2 cup)
12  large eggs, lightly beaten
1/2  cup  sour cream
1  teaspoon  kosher salt
3/4  teaspoon  freshly ground pepper
1/3  cup  chopped fresh basil leaves

Preparation

1. Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

2. Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.

3. Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil.

Note from Maggie: I like this served warm with tomato sauce poured over, and topped with freshly-grated Parmesan cheese.

Source: Southern Living, July 2007


GARDEN VEGETABLE RICE MEDLEY

1 cup water
1 cup broccoli or cauliflower cut into florets
1-1/2 cups peeled mini carrots
1 cup sugar peas or green beans
2 medium red, yellow or green bell peppers, cut into 2 inch pieces
8 oz. pkg. mushrooms, stems trimmed
3 cups hot cooked brown or white rice
1 cup (4 oz.) shredded low fat cheddar cheese
1/3 cup crumbled feta cheese

1. Pour water into large pot; heat to boiling. Add broccoli and carrots. Reduce heat to low; cover and cook 5 minutes. Add sugar peas, bell peppers and mushrooms; cook 5 minutes more or until vegetables are tender-crisp. Drain vegetables.

2. Spoon hot rice onto large serving platter; top with vegetables. Sprinkle with cheeses.

3. Cover with aluminum foil; let stand 3 minutes or until cheese melts.

Serves 4.


JICAMA SALAD

1 large jicama
2 large carrots, peeled and shredded
1 red pepper, cut into very thin matchstick slices
1/2 cup radishes, shredded
1 large cucumber, peeled, seeded, cut into very thin matchstick slices
juice from three limes
1 Tbsp. lime zest
2 Tbsp. rice vinegar
2 Tbsp. ancho chili powder
2 Tbsp. honey (I use only OhioHoney.com)
1/2 cup canola oil
1/4 cup fresh cilantro, finely minced
kosher salt and freshly-ground black pepper to taste

1) Use a vegetable peeler or a paring knife to peel the jicama. Shred finely using a box grater or the shredding blade of a food processor.

2) Place shredded jicama, carrots, red pepper, radishes, and cucumber in a large salad bowl.

3) In a small bowl, whisk together the lime juice, lime zest, rice vinegar, ancho chili powder, honey and canola oil.

4) Stir in the cilantro and season with salt and pepper. Pour over the jicama salad.

5) Allow the flavors to marinate for about 15 minutes at room temperature before serving.


ORANGE GREENS WITH HONEY-DIJON DRESSING

2 Tbsp lemon juice
2 Tbsp olive oil
1 Tbsp white wine vinegar
1 tsp honey (I use only OhioHoney.com)
½ tsp Dijon mustard
1/8 tsp pepper
6 cups mixed salad greens, torn into bite-sized pieces
2 medium oranges, sliced

1) Place first six ingredients into a tightly covered container and shake well.

2) Toss dressing, salad greens, and oranges together until well mixed.


BOSTON MARKET CREAMED SPINACH

10 3/4 can cream of celery soup
1 tbs. flour
1/4 cup butter or margarine or canola oil
1/2 tsp. garlic salt or to taste Salt to taste Pepper to taste
20 oz. frozen chopped spinach, cooked according to package directions, well drained OR
2 pounds fresh spinach, cleaned, stems removed, chopped, cooked and drained
1 tblsp dry onion, chopped, OR
1 small onion, peeled, ends removed, diced

In a large saucepan over medium heat, whisk together celery soup, flour, butter or margarine or canola oil, garlic salt, salt and pepper until smooth and piping hot. Add cooked and drained spinach, dry chopped onion or diced onion. Serve.


STUFFED BAKED POTATO SALAD

All your favorite baked potato toppers in a quick and easy salad--cheddar cheese, sour cream, bacon and chives.

Ingredients:

15 medium red potatoes, cooked and cubed
3/4 cup sour cream
3/4 cup mayonnaise
1 cup shredded cheddar cheese
1/4 cup chopped red onion
1/2 lb bacon, cooked and crumbled
1/4 cup snipped fresh chives
Salt and pepper to taste

Directions:

Combine all ingredients in a bowl and mix well. Refrigerate until serving.

Number of Servings: 8 - 10 servings

Source: Better Recipes


KEY LIME FRUIT SALAD

1 container (6 oz) Yoplait® Thick & Creamy Key lime pie yogurt
2 tablespoons orange juice
2 cups fresh pineapple chunks
1 cup strawberry halves
2 cups green grapes
1 cup fresh blueberries
2 cups cubed cantaloupe
1/4 cup flaked or shredded coconut, toasted

1. In small bowl, mix yogurt and orange juice; set aside.

2. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately.

Serves 8


SIX-LAYER DIP

2 medium ripe avocados, peeled and sliced
2 Tbs. lemon juice
1/2 Tbs. garlic salt
1/8 tsp. hot pepper sauce
1 cup (8 oz.) sour cream
2-1/4 oz. can chopped ripe olives, drained
16 oz. jar thick and chunky salsa, drained
2 medium tomatoes, seeded and chopped
1 cup (8 oz.) shredded cheddar cheese
Tortilla chips

In a large bowl, mash the avocados with lemon juice, garlic salt and hot pepper sauce. Spoon into a deep-dish 10-inch pie plate or serving bowl. Layer with sour cream, olives, salsa, tomatoes and cheese. Cover and refrigerate for at least 1 hour. Serve with chips.

Yield:  2-1/2 cups.

Source: Country Woman Christmas


SALMON SALAD SANDWICHES

Start to Finish: 20 min.

Ingredients
4 sandwich rolls
1/2 cup ranch-style salad dressing
2 6-oz. cans skinless, boneless salmon
2 small tomatoes
1/2 a medium cucumber
1 cup coarsely shredded carrots (2) or shredded, peeled jicama (1/4 jicama)

Directions
1. Split sandwich rolls. Lightly spread sliced rolls with some of the salad dressing. Drain salmon. Place salmon in bowl and flake with a fork. Add remaining salad dressing to salmon; mix to combine.

2. Thinly slice tomatoes and cucumber. Layer tomato slices on bottom halves of sandwich rolls. Top with salmon mixture, cucumber slices, shredded carrots or jicama, and roll tops.

Makes 4 servings.

Nutrition Facts
Calories 575,  Total Fat (g) 25,  Saturated Fat (g) 4,  Monounsaturated Fat (g) 2,  Polyunsaturated Fat (g) 11,  Cholesterol (mg) 64,  Sodium (mg) 1094,  Carbohydrate (g) 57,  Total Sugar (g) 12, Fiber (g) 4,  Protein (g) 32,  Vitamin C (DV%) 17,  Calcium (DV%) 13,  Iron (DV%) 21
Percent Daily Values are based on a 2,000 calorie diet


CREAMY COLESLAW

Serves:  6

2 tablespoons white wine vinegar
2 tablespoons pineapple juice
salt to taste
freshly ground black pepper
pinch sugar
2 cups shredded cabbage
1 cup shredded carrot
1/4 cup drained, crushed canned pineapple
1/4 cup reduced fat mayonnaise

1. In a small mixing bowl, combine the vinegar, pineapple juice, salt, pepper and sugar.

2. In a large plastic bowl, combine the cabbage, carrot and pineapple. Add the vinegar mixture and toss to combine. Refrigerate for at least 1 hour or overnight.

3. Drain the liquid from the cabbage mixture and fold in the mayonnaise. Season with salt and pepper.

Serving Size: 1/2 cup
Number of Servings: 6
Per Serving Calories 39 Carbohydrate 6 g Fat 1 g Fiber 1 g Protein 1 g Saturated Fat 1 g Sodium 137 mg


CAULIFLOWER WITH CHEESE

1 large cauliflower
4 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 egg yolk, beaten
1/2 teaspoon sugar
2 tablespoons grated cheddar cheese
1 teaspoon salt
2 small rusks*

Wash the cauliflower. Tie it tightly in a cheesecloth bag and cook until tender in boiling salted water. Drain and put in a baking dish. Melt the butter, stir in the flour and blend well. Stir in the milk slowly, and when the sauce begins to thicken, stir in the egg yolk, sugar, cheese and salt. Cook and stir a few minutes longer to let the sauce get quite thick, then remove from the fire. Let it rest a few minutes. Crush the rusks. Pour the sauce over the cauliflower and sprinkle the top with the crushed rusk crumbs. Place in a preheated 400° oven 15 minutes to brown.

*Rusks are known in France as "biscotte" and in Germany as "Zwieback." A rusk is a slice of yeast bread (thick or thin) that is baked until dry, crisp, and golden brown. In America, rusks are given to babies when teething.

Source: Wonderful, Wonderful Danish Cooking by Ingeborg Dahl Jensen


APPLE SALAD

4 Golden Delicious Apples, cored and diced
1/2 Cup raisins
1/2 Cup chopped walnuts
1/2 Cup Miracle Whip (Light)
1 Tablespoon of fresh lemon juice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of salt

In a medium mixing bowl, add the apples and the lemon juice and toss to coat the apples in the juice. This will prevent the apples from browning. Add the raisins, walnuts, cinnamon and nutmeg to the bowl. Begin with 1/2 cup of Miracle Whip Light and mix ingredients. Depending on the size of the apples, you may need to add 1 to 2 tablespoons more of Miracle Whip Light to the salad to create a creamier taste. Add salt to taste and chill at least 1 hour before serving.

Serves 6.


MARINATED ITALIAN PASTA SALAD

Pasta, salami, pepperoni, olives, cheese and colorful fresh vegetables all marinated in an Italian vinaigrette.

Ingredients:
1 package medium shell pasta
1/4 pound genoa or hard salami, cubed
1/4 pound sliced pepperoni, halved
1 block provolone cheese, cubed
4 medium tomatoes, seeded and chopped or use 1 pint of cherry tomatoes
1 medium red pepper
1 medium green pepper, chopped
1 medium onion, chopped
1/2 cup sliced stuffed olives
1/2 cup sliced ripe olives
1 bottle of Italian salad dressing
2 teaspoons dried oregano
1/2 teaspoon pepper

Directions:
Cook pasta according to package directions, rinse in cold water and drain. Place in a large bowl, add salami, pepperoni, cheese, vegetables and olives. Add salad dressing, oregano and pepper and toss to coat. Cover and refrigerate overnight.

Number of Servings: 12-16


CHEESY MIRACLE ASPARAGUS

Prep Time: 10 min
Total Time: 18 min
Makes: 4 servings

What You Need!
1 lb. asparagus spears (about 16), trimmed
1/3 cup  water
1/4 cup MIRACLE WHIP Dressing
1/4 cup  milk
1/2 cup KRAFT Shredded Cheddar Cheese

Make It!
MICROWAVE asparagus and water in covered 2-qt. microwaveable casserole on HIGH 5 to 6 min. or until asparagus is crisp-tender; drain.

MIX remaining ingredients in microwaveable bowl. Microwave 2 min. or until cheese is melted and sauce is well blended, stirring after each minute. Serve over asparagus.

Substitute: Try steamed green beans or steamed broccoli instead of the asparagus. Just choose your favorite!
 
Nutrition Information
Calories  110 Total fat  8 g   Saturated fat  3.5 g Cholesterol  20 mg Sodium  220 mg Carbohydrate  6 g
Dietary fiber  1 g   Sugars  4 g Protein  5 g
Vitamin A  15 %DV Vitamin C  2 %DV Calcium  15 %DV Iron  8 %DV

Source: Kraft Foods


PASTA PRIMAVERA

Ingredients
4 quarts salted water
1 pound thin pasta, such as vermicelli
2 cloves garlic, peeled and halved
1 medium zucchini, sliced into 1/4 inch slices
1 large bunch fresh broccoli, cut into 1 inch florets
1 red pepper, seeded and cubed
2 tbsp olive oil
2 tbsp butter or margarine
1 cup sliced fresh mushrooms
1/4 tsp red pepper
1 tsp basil
1/8 tsp pepper
1/2 tsp salt
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
 
Method
Place salted water in large pot and bring to a boil. Add pasta and garlic; boil for 7 minutes, stirring occasionally. Add zucchini, red pepper and broccoli; boil for 7 minutes more, or until pasta is just tender and vegetables are crisp tender. Drain and discard garlic. Meanwhile, heat oil and butter in frying pan. Add mushrooms and red pepper; saute until mushrooms are tender. Return cooked pasta and vegetables to pot. Add mushrooms and seasonings and toss to mix. Add cream and Parmesan cheese. Toss pasta until cheese melts and creamy sauce forms. Place in heated serving bowl if you like and serve immediately.

Makes 6 Servings

 
BROCCOLI SALAD

4 cups small broccoli florets (about 1 1/2 pounds)
1 1/2 cups seedless green grapes, halved
1 cup chopped celery
1 cup raisins
1/4 cup salted sunflower seed kernels
1/3 cup light mayonnaise
1/4 cup plain fat-free yogurt
3 tablespoons sugar
1 tablespoon white vinegar

Combine the first 5 ingredients in a large bowl.

Combine mayonnaise and remaining ingredients, stirring with a whisk.

Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.

Yield: 8 servings.

CALORIES 175 (29% from fat); FAT 5.7g (sat 0.8g,mono 1.4g,poly 3g); IRON 1.2mg; CHOLESTEROL 4mg; CALCIUM 55mg; CARBOHYDRATE 31g; SODIUM 148mg; PROTEIN 3.4g; FIBER 3.5g


VEGGIE LASAGNA

1 1/2 teaspoons olive oil
3 1/2 cups (1 pound) chopped zucchini
1 cup chopped onion
2/3 cup chopped carrot
1 1/2 cups fresh corn kernels or frozen whole-kernel corn, thawed
1 cup chopped fresh basil
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/4 cup all-purpose flour
3 cups low-fat milk
1 cup low-fat cottage cheese
1/2 cup (2 ounces) grated Parmesan cheese
Cooking spray
9 no-boil lasagna noodles
1 cup (4 ounces) shredded part-skim mozzarella cheese

Preheat oven to 400F. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and carrot; sauté 8 minutes or until lightly browned. Remove from heat; stir in corn, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan; gradually add milk, stirring with a whisk. Cook and stir over medium heat until mixture comes to a boil; reduce heat and simmer 2 minutes, stirring constantly. Remove from heat; stir in cottage cheese, Parmesan, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Spread 1/2 cup white sauce in bottom of an 11- x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half the vegetable mixture (about 2 cups) and one-third of the remaining white sauce (about 1 cup). Top with 3 noodles, remaining vegetable mixture, half the remaining sauce, and 3 more noodles. Spread the remaining white sauce over noodles. Cover with foil and bake at 400F for 25 minutes. Uncover, sprinkle with mozzarella, and bake an additional 25 minutes or until golden brown. Let stand 15 minutes.

Yield: 6 servings.

CALORIES 346 ; FAT 9g (sat 5g,mono 3g,poly 1g); CHOLESTEROL 27mg;
CALCIUM 440mg; CARBOHYDRATE 44g; SODIUM 556mg


CHICKEN BROCCOLI DIVAN

1 lb. fresh broccoli, cut into spears, cooked and drained
1 cup cubed cooked chicken
1 can cream of broccoli soup
1/2 cup skim milk
1/4 tsp. pepper
4 saltine crackers, coarsely crushed
1 Tbs. grated Parmesan cheese
1/2 tsp. paprika

1. In 2-quart shallow casserole, arrange broccoli; top with chicken. Combine soup, milk and pepper; pour over chicken.

2. Combine crushed crackers, cheese and paprika; sprinkle over chicken. Bake at 450 for 20 minutes or until hot and bubbling.

Makes 4 servings.

Source: Campbell's Soups (magazine ad)