Publisher's Desk...
Good morning. The sun is shining and it is a beautiful day here. I hope the
weather is as nice where you are. I'm looking for any reason to be cheerful as I
have another (dreaded) dental appointment in a little while. No, there will be
no physical pain involved in this one. I will sit down with the dentist and hear
what he has to say about work that remains to be done (as well as the cost, argh!).
I firmly believe God made our teeth to last a lifetime. Maybe He didn't expect
me to last so long? Any way, it is a different type of discomfort I will
experience today: financial.
Note:
I hope you have noticed an improvement in the issues lately regarding viewing photos of recipes (where available, of course). Now you need only click on the handy link, appropriately named see photo. The photo will pop up in a new window, which you may close when ready, and continue viewing the remainder of your issue. This will help those who choose not to view the issues on the web site (although, personally, the issues look better and recipes copy better from the web site!). The handy link for viewing each issue on-line remains near the end of the Publisher’s Desk section.
There are some great recipes in today’s issue. In the Did You Know? section there are a few keepers. In the Favorites section you will find quite a few, starting with a special request (made by me) from Larry. Larry still does some catering and weddings comprise a huge chunk of his free time lately. June being a BIG wedding month keeps him quite busy. He shared a recipe with us that I found quite unique and yummy as he described it during one of our chats. I asked that he send it along, which he has. I hope you will enjoy it too.
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Enjoy!
Ramblings...
The Middle Wife
By an Anonymous second grade teacher
Shared by Mary, Nashville, TN
I've been teaching now for about fifteen years. I have two kids myself, but
the best birth story I know is the one I saw in my own second-grade classroom a
few years back.
When I was a kid, I loved show-and-tell. So I always have a few sessions with
my students. It helps them get over shyness. Usually, show-and-tell is pretty
tame. Kids bring in pet turtles, model airplanes, pictures of fish they catch, stuff
like
that. And I never, ever place any boundaries or limitations on them. If they
want to lug it to school and talk about it, they're welcome.
Well, one day this little girl, Erica, a very bright, very outgoing kid, takes
her turn and waddles up to the front of the class with a pillow stuffed under
her
sweater. She holds up a snapshot of an infant. "This is Luke, my baby brother,
and
I'm going to tell you about his birthday."
"First, Mom and Dad made him as a symbol of their love, and then Dad put a seed
in my Mom's stomach, and Luke grew in there. He ate for nine months through an
umbrella cord."
She's standing there with her hands on the pillow, and I'm trying not to laugh
and wishing I had my camcorder with me. The kids are watching her in amazement. "Then, about two Saturdays ago, my Mom starts saying and going, 'Oh, oh, oh!'"
Erica puts a hand behind her back and groans. "She walked around the house for,
like an hour, 'Oh, oh, oh!'" Now the kid's doing this hysterical duck walk,
holding her back and groaning.
"My Dad called the middle wife. She delivers babies, but she doesn't have a
sign on the car like the Domino's man."
"They got my Mom to lie down in bed like this." Then Erica lies down with her
back against the wall. "And then, pop! My Mom had this bag of water she kept in
there in case he got thirsty, and it just blew up and spilled all over the bed,
like
psshhheew!" This kid has her legs spread and with her little hands are miming
water
flowing away. It was too much!
"Then the middle wife starts saying 'push, push, and breathe, breathe.' They
started counting, but never even got past ten. Then, all of a sudden, out comes
my brother. He was covered in yucky stuff, they all said was from Mom's
play-center, so
there must be a lot of stuff inside there."
Then Erica stood up, took a big theatrical bow and returned to her seat. I'm
sure I applauded the loudest. Ever since then, if it's show-and-tell day, I
bring
my camcorder, just in case another Erica comes along.
Life is meant to be lived . . . enjoy!
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Did You Know?...
Meal Planning Help: Meal One
By: Monica Resinger
It's nice when I find a meal where the foods compliment each other because it
simplifies my life by knowing what to serve with what. Of course I don't have to
stick to any one meal plan; I can mix and match the main dishes and sides, but a
lot of the time I'm in a hurry and don't have a lot of time to think about it. I
already have quite a few meals like this up my sleeve, but when I find a NEW one
to add to my collection I get happy because it adds a little more variety to our
meal choices.
I'd like to share some of my new and old meal plans with you in hopes of
helping you with the question `what do I make for dinner'. Here's a meal that we
have tried lately where the foods complimented each other really well. The food
items aren't necessarily new for us, but the flavors are and that makes a big
difference.
The Meal:
- Honey Barbecue Meatloaf
- Ranch Mashed Potatoes
- Your choice of vegetable (I just heat up a can of green beans or corn)
- Apple Cinnamon Muffins with Honey Cinnamon Butter
Make Ahead Tips: You can make the Honey Cinnamon Butter ahead of time and
refrigerate until serving. You can also prepare the meat loaf and refrigerate it
before baking.
The Recipes:
Honey Barbecue Meat Loaf
I'm not usually a meat loaf eater but I love this one and the family does
too.
1 envelope dry onion soup mix
1 egg
1/2 cup oats -- quick cooking
1/3 cup barbecue sauce -- honey flavored
1/4 cup chopped onion
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon mustard -- prepared
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1 pound ground beef
ketchup
In a large bowl, stir together soup mix, egg, oats, barbecue sauce, onion,
brown sugar, Worcestershire sauce, mustard, garlic powder, salt, pepper and
chili powder. Add beef and mix well. Press into an ungreased 8-in. x 4-in. x
2-in. loaf pan. Bake at 350* for 1 hour. Top with ketchup. Bake 5-10 minutes
longer or until meat is no longer pink and a meat thermometer reads 160*. Let
stand 10 minutes before serving.
Ranch Mashed Potatoes
Make mashed potatoes as you usually do but omit the butter and add ranch
dressing and cream cheese to taste along with less milk than usual. Top with
grated cheddar cheese.
Apple Cinnamon Muffins
My kids love these (so do I) and there's never any leftovers because of this.
We also make them for breakfast. Be sure to try them with `Honey Cinnamon
Butter' (recipe follows).
1 1/2 cups all-purpose flour
1/2 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 egg
1/2 cup milk
3 tablespoons vegetable oil
3 tablespoons applesauce
1 medium tart apple -- peeled & grated
topping:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
2 tablespoons butter or margarine -- cold
1/2-cup oatmeal -- old fashioned
In a bowl, combine the first six ingredients. Add the egg, milk, oil and
applesauce and stir until just moistened. Fold in apple. Fill greased or
paper-lined muffin cups two-thirds full. For topping, combine brown sugar and
flour. Cut in butter until crumbly. Stir in oats. Sprinkle over muffins. Bake at
400* for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes
before removing from pan to a wire rack. Serve warm with Honey Cinnamon Butter
(recipe follows). Yield: 1 dozen.
Honey Cinnamon Butter
1 cup butter or margarine, softened
1/2 cup honey
1 teaspoon ground cinnamon
Combine all ingredients in a small mixing bowl; beat until smooth. Serve with
muffins, toast, bagels, French toast or pancakes. Refrigerate any leftovers.
Yield: 1 1/3 cups.
In the meantime, keep your eyes open for Meal Two. (See in tomorrow's A to Z
Recipes Newsletter!)
About The Author
Copyright (used with permission!), Monica Resinger
Monica Resinger is editor of Creative Home, Creative Gardening and Creative Home
Money ezines. Join one or all of these fun and informative ezines and get
answers to your homemaking, gardening or money questions! Our readers are sure
to have an answer for you. One informative article is also included in each
issue. For more information, go to:
http://www.geocities.com/plantldy.geo or send a blank e-mail to the
appropriate address to join:
CreativeHome-subscribe@egroups.com
CreativeGardening-subscribe@egroups.com
CreativeHomeMoney-subscribe@egroups.com
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Farberware Classic 12-Inch Nonstick Deep Skillet
List Price: $30.00
Price: $14.85
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The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
Click here to submit an item for posting in this section.
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Discussion Forum
A to Z Recipes Family Reunion Plans
My family is planning a road trip in late June and I'd love to meet some of you along the way. We will be driving to Florida (from the Houston, Texas area). We had wanted to take this trip last year and could not afford to (not that we can now, lol). Unfortunately, the person my children most wanted to see for the first time in their lives, their paternal grandfather, died a few weeks ago. I'd like to ensure that they see the remaining relatives while all enjoy good health. If you live near one of these cities, maybe some of us can finally meet, face to face.
How about a cup of coffee? Great! Let's meet! Here is my schedule for when and where I will be:
-Wednesday morning, June 23rd, Biloxi, MS
-Saturday afternoon, June 26th, Leesburg, FL
If you'd like to discuss this, make plans, offer some feedback, help me decide exactly where in each city to meet, you may do it right here and now.
I look forward to meeting with each of you and perhaps hearing what you have to say about us meeting in YOUR area next.
Discuss a2z Family Reunion
Our discussion forum at QuickTopic for our topic "Eating and Cooking Healthier" is well under way. To join in (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
Next Monthly Theme...
Star Spangled Recipes
So, what would a theme so named mean, exactly? Well, I am hoping to liven things up a bit around the a2z house. What we'll be looking for in the month of June (hint: the theme issue is to be posted on July 4th) are recipes that either have "red" "white" and/or "blue" in the title - or - recipes that are red, white, and/or blue in appearance. It's really simple and could be great fun.
Here are some examples:
"Beet Salad" (red in appearance)
"White Chocolate Mousse" ("white" in appearance and title)
"Mom's Blue Cheese Dressing" ("blue" in title)
"Strawberry Cream Pie" ("red" and "white" in appearance)
"Blueberry Pancakes" ("blue" in appearance and title)
"Creamy Fruit Salad" ("red" cherries, "blue" berries, "white" whipped cream)
For those of you who find themes difficult because you do not have recipes of a certain persuasion, the gig is up…everyone has a recipe that will fit in here. I am looking forward to first-time participants as well as our "regulars". Now is a perfect time to spend a few minutes sending in a recipe to share. If you don't, I will certainly be "blue".
Here is the recipe submission set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for July's theme issue is Friday, June 25th.
Theme recipes must have subject: "Star Spangled Recipes" and will be posted on Sunday, July 4th.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
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Crazy Corner...
FOR THOSE WHO TAKE LIFE TOO SERIOUSLY
Shared by Joyce, IL
1. Save the whales. Collect the whole set.
2. A day without sunshine is like, night.
3. On the other hand, you have different fingers.
4. I just got lost in thought. It was unfamiliar territory.
5. 42.7 percent of all statistics are made up on the spot.
6. 99 percent of lawyers give the rest a bad name.
7. I feel like I'm diagonally parked in a parallel universe.
8. Honk if you love peace and quiet.
9. Remember, half the people you know are below average.
10. He who laughs last thinks slowest.
11. Depression is merely anger without enthusiasm.
12. The early bird may get the worm, but the second mouse gets the cheese.
13. I drive way too fast to worry about cholesterol.
14. Support bacteria. They're the only culture some people have.
15. Monday is an awful way to spend 1/7 of your life.
16. A clear conscience is usually the sign of a bad memory.
17. Change is inevitable, except from vending machines.
18. Get a new car for your spouse. It'll be a great trade!
19. Plan to be spontaneous tomorrow.
20. Always try to be modest, and be proud of it!
21. If you think nobody cares, try missing a couple of payments.
22. How many of you believe in telekinesis? Raise my hand...
23. OK, so what's the speed of dark?
24. How do you tell when you're out of invisible ink?
25. If everything seems to be going well, you have obviously overlooked
something.
26. When everything is coming your way, you're in the wrong lane.
27. Hard work pays off in the future. Laziness pays off now.
28. Everyone has a photographic memory; some just don't have film.
29. If Barbie is so popular, why do you have to buy her friends?
30. Eagles may soar, but weasels don't get sucked into jet engines.
31. What happens if you get scared half to death twice?
32. I used to have an open mind but my brains kept falling out.
33. I couldn't repair your brakes, so I made your horn louder.
34. Why do psychics have to ask you for your name?
35. Inside every older person is a younger person wondering "What happened?"
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Love is not blind.
That's why they make lingerie...
How Can I Help?...
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Your Favorites...
TIRAMISU WEDDING CAKE WITH MIXED BERRIES
Serves 50
~Submitted by Larry Holmes, Ontario, Canada
Cake Layers:
7 1/2 cups unbleached all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
2 3/4 cups (5 1/2 sticks) unsalted butter, room temperature
5 2/3 cups sugar
2 1/2 tablespoons vanilla extract
2 teaspoons almond extract
3 3/4 cups whole milk (do not use low-fat or nonfat)
18 large egg whites (about 2 1/3 cups), room temperature
Position racks in top and bottom thirds of oven and preheat to 350° F. Butter
one 12-inch-diameter cake pan* with 3-inch-high sides, one 9-inch-diameter cake
pan with 3-inch-high sides and one 6-inch-diameter cake pan with 3-inch-high
sides. Line bottoms with parchment.
Sift flour, baking powder and salt into medium bowl. Using handheld electric
mixer, beat butter in 12-quart bowl on medium-high speed until light. Gradually
add sugar and beat until well blended. Beat in extracts. On medium-low speed,
beat in dry ingredients alternately with milk in 3 additions each, beating just
until combined (batter will be thick).
Using electric mixer fitted with clean, dry beaters, beat whites in another
large bowl until stiff but not dry. Fold 1/3 of whites into batter to lighten.
Fold in remaining whites. Spoon batter into prepared pans so that depth of
batter is the same in each pan; smooth tops.
Bake until tops are deep golden brown and tester inserted into center comes out
clean, about 55 minutes for 6-inch cake, about 1 hour 5 minutes for 9-inch cake
and about 1 hour 20 minutes for 12-inch cake. Cool cakes in pans on racks 20
minutes. Run knife around pan sides to loosen cakes. Turn out cakes onto racks
and peel off parchment. Cool cakes completely.
Soaking Syrup
2 cups Kahlúa or other coffee liqueur
1 1/2 cups water
1/2 cups plus 1 tablespoon instant espresso powder or coffee powder
Mix all ingredients in heavy, large saucepan. Boil over medium-high heat until
mixture is reduced to 2 2/3 cups, stirring occasionally, about 10 minutes. Cool
syrup completely.
Frosting
14 8-ounce packages cream cheese, room temperature
7 cups powdered sugar
2 1/3 cups chilled whipping cream
7 tablespoons sweet Marsala
3 1/2 tablespoons vanilla extract
Using electric mixer, beat cream cheese in large bowl until light. Gradually add
sugar and beat until fluffy. Add cream, Marsala and vanilla and beat until well
blended. Cover and let stand at room temperature up to 1 hour.
ASSEMBLY
12 ounces semisweet chocolate, chopped
1 6-inch-diameter cardboard cake round*
1 9-inch-diameter cardboard cake round*
1 12-inch-diameter cardboard
1 11-inch-diameter revolving cake stand* (optional)
9 12-inch-long, 1/4-inch-diameter wood dowels*
4 1/2 cups assorted berries (such as raspberries, blueberries, blackberries and
strawberries)
Fresh mint sprigs
Finely grind chopped chocolate in processor (do not overprocess or chocolate
will clump together). Using serrated knife, cut each cake horizontally into 3
equal layers. Spread dab of frosting on 6-inch cardboard round; top with bottom
layer of 6-inch cake, cut side up. Brush cakes with 2 tablespoons syrup. Spread
1/2 cup frosting over. Sprinkle with 2 tablespoons ground chocolate. Top with
middle 6-inch-layer cake layer. Brush with 2 tablespoons syrup. Spread 1/2 cup
frosting over. Sprinkle with 2 tablespoons ground chocolate. Brush 2 tablespoons
syrup over cut side of top 6-inch cake layer. Using hands, turn layer cake over
and place cut side down atop frosted layers. Cover and refrigerate cake.
Spread dab of frosting on 9-inch cardboard round; top with bottom layer of
9-inch cake, cut side up. Brush with 1/4 cup syrup. Spread 1 cup frosting over.
Sprinkle with 1/4 cup ground chocolate. Top with middle 9-inch cake layer. Brush
with 1/4 cup syrup. Spread 1 cup frosting over. Sprinkle with 1/4 cup ground
chocolate. Brush 1/4 cup syrup over cut side of top 9-inch cake layer. Slide
large tart-pan bottom or springform cake-pan bottom under cake layer. Using pan
bottom as aid, lift cake layer and turn cut side down atop frosted layers. Cover
and refrigerate cake.
Spread dab of frosting on 12-inch cardboard round; top with bottom layer of
12-inch cake, cut side up. Brush with 1/2 cup syrup. Spread 2 cups frosting
over. Sprinkle with 1/2 cup ground chocolate. Top with middle 12-inch cake
layer. Brush with 1/2 cup syrup. Spread 2 cups frosting over. Sprinkle with 1/2
cup ground chocolate. Brush 1/2 cup syrup over cut side of top 12-inch cake
layer. Slide large tart pan bottom or cake pan bottom under cake.
Using pan bottom as aid, lift cake layer and turn cut side down atop frosted
layers. Cover cake; refrigerate all cakes until firm, about 4 hours. Cover
remaining frosting and let stand at room temperature. Place 12-inch cake on its
cardboard on large flat platter. Place platter on cake stand. Using icing
spatula, spread 4 cups frosting over top and sides of cake; smooth top. Swirl
frosting decoratively on sides of cake. Press 1 dowel into center of 12-inch
cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut with serrated
knife at marked point.
Cut 4 more dowels to same length. Press 4 cut dowels into 12-inch cake,
inserting 4 inches inward from cake edges and spacing evenly; press 1 dowel into
center of cake. Refrigerate cake on platter. Place 9-inch cake on its cardboard
on large flat plate or tart-pan bottom. Place plate on cake stand. Using icing
spatula, spread 3 cups frosting over top and sides of cake; smooth top. Swirl
frosting decoratively on sides of cake. Press 1 dowel into center of 9-inch
cake. Mark dowel 1/4 inch above top of cake. Remove dowel and cut at marked
point. Cut remaining 3 dowels to same length. Press 4 cut dowels into 9-inch
cake, inserting 3 inches inward from cake edges and spacing evenly. Refrigerate
9-inch cake on plate.
Place 6-inch cake on its cardboard on another large flat plate or tart-pan
bottom. Place plate on cake stand. Using icing spatula, spread 2 cups frosting
over top and sides of cake; smooth top. Swirl frosting decoratively on sides of
cake.
Refrigerate all cakes until frosting sets, about 2 hours. (Can be made 1 day
ahead. Cover cakes and remaining frosting separately with plastic wrap; chill.
Bring frosting to room temperature before continuing.)
Using metal spatula as aid, gently place 9-inch cake on its cardboard atop
12-inch cake, centering carefully on dowels. Gently place 6-inch cake on its
cardboard atop dowels in 9-inch cake.
Spoon remaining frosting into pastry bag fitted with medium star tip. Pipe
decorative border around base of 12-inch cake and around top edge of each tier.
Arrange berries decoratively inside piped borders atop each tier. (Can be
prepared 8 hours ahead; refrigerate.)
Let cake stand at room temperature at least 3, and up to 6, hours before
serving. Garnish with mint.
Serving
12 cups mixed berries (such as raspberries, blueberries, blackberries and
hulled, quartered strawberries)
6 tablespoons sugar
Toss berries with sugar in large bowl. Let stand at least 30 minutes and up to 2
hours at room temperature. Remove top and middle cake tiers. Remove dowels from
middle cake. Cut top and middle cakes into slices; transfer to plates. Remove
dowels from bottom cake. Starting 3 inches inward from edge of bottom cake and
cutting through from top to bottom. Cut 6-inch-diameter circle in center of
cake. Cut outer portion of cake into slices, then cut inner portion into slices.
Spoon berries around cake slices.
*Cake pans, cardboard rounds, cake stand and dowels are available at many cake
and candy supply stores.
-Bon Appétit, June 1995
GOLDEN POTATO CASSEROLE
~Submitted by Mary, TN
6 medium potatoes
2 cups shredded cheddar cheese
1/4 cup butter or margarine
2 cups sour cream at room temperature
1/3 cup chopped green onions
1/4 tsp white pepper
Peel potatoes and cut into small pieces and boil under tender. Drain and mash
the potatoes and remove all lumps. Melt cheese and butter in microwave. Add sour
cream, onion (with tails), salt and pepper. Mix well. Add potatoes. Turn into a
buttered 2-quart casserole and dot with l tbsp butter. Bake at 350 degrees until
heated, about 25 minutes. White pepper a must!!
FRACASSI
~Submitted by Loretta, St. Stephen, NB, Canada
This recipe can be adjusted according to how many
people are being served.
Vegetables (Carrots, turnip, cabbage, broccoli, beans, peas, cauliflower, corn,
etc)
Oxo cubes
Flour, enough to thicken juice
Meat (I use hamburger)
Potatoes, boiled and mashed
Pepper to taste
Fry meat. Add chopped onion and some water and vegetables. Add oxo cube and
flour mixed with a little cold water to thicken juice. Spread mashed potatoes on
top and bake in the oven at medium heat until lightly browned, about an hour.
My aunt's note: My grandchildren love this. You can put in any kind of vegetable
and they eat them. This is the only way I got them to eat turnip and cabbage.
HONEST SHEEPWAGON CARROT CAKE
~Submitted in by Anita, Battle Ground, WA
Remember to start this cake the day before you want to serve it - Makes 1 to 2
cakes
1 1/3 cups granulated sugar
1 1/2 cups water
1 cup raisins (or chopped candied fruit)
1 Tbs. Butter
2 large carrots, finely grated
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 cup chopped walnuts
2 1/2 cups sifted all-purpose flour
2 tsp baking powder
1/2 tsp. salt
1 tsp. Baking soda
In a medium saucepan put sugar, water, raisins, butter, grated carrot, cinnamon,
cloves and nutmeg. Simmer mixture for 5 minutes, then cover and let it rest for
12 hours. Why it gets so tired is one of those little mysteries. But do it.
Then add walnuts, flour, baking powder, salt and baking soda. Mix it all up.
Bake it in 2 oiled 8 X 4 loaf pans or 1 tube pan at 275 degrees for 2 hours.
Cool, then wrap it in foil.
A good tasting, rich-looking, moist, sturdy pioneer cake this is, and good for
every meal including breakfast.
CALIFORNIA LEMON CRUNCH DESSERT
~Submitted by Treva, NC
CRUST &TOPPING:
One 7-ounce package shredded coconut
1/2 pound (2 sticks) margarine or butter, softened
1/2 cup firmly packed brown sugar
1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
3/4 cup all-purpose flour
1/2 cup chopped nuts
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
FILLING:
Two 8-ounce containers lemon low-fat yogurt
One 8-ounce container regular or light frozen whipped topping, (thawed)
2 teaspoons grated lemon peel
Lemon twists (optional)
Heat oven to 350°F. Place coconut in single layer in 13 x 9-inch baking pan.
Bake 18 to 20 minutes or until coconut is lightly toasted, stirring after 12
minutes. Cool completely; set aside.
For crust, beat margarine and sugar in large bowl until creamy. Add combined
oats, flour, nuts, cinnamon and baking soda; mix well. Reserve 1 cup coconut for
topping. Stir remaining coconut into crust mixture. Press dough evenly onto
bottom of ungreased 13 x 9-inch baking pan. Bake 18 to 20 minutes or until
golden brown. Cool completely on wire rack.
For filling, combine all ingredients in large bowl. Spread mixture evenly over
cooled crust. Sprinkle with reserved coconut, pressing lightly. Cover and
refrigerate 3 hours or as long as overnight. Cut into squares; garnish with
lemon twists, if desired. Store covered in refrigerator.
15 SERVINGS
NUTRITION INFORMATION: 1/15 of recipe:
Calories 330, Calories From Fat 230, Total Fat 25g, Saturated Fat 13g,
Cholesterol 0mg, Sodium 200mg, Total Carbohydrates 24g, Dietary Fiber 3g,
Protein 5g, Total Sugars 12g.
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Heart Healthy...
SMASHED POTATO AND BROCCOLI CASSEROLE
2 pounds baking potatoes, halved
1 cup chopped broccoli
1/2 cup diced onion
1/2 cup part-skim ricotta cheese
1 1/2 tsp. chopped fresh dill weed
1/2 tsp. salt
Ground red pepper
1 (8 oz.) container fat free sour cream
Cooking spray
3/4 cup shredded reduced-fat sharp Cheddar cheese
1. Preheat oven to 375 degrees F.
2. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat;
simmer 20 minutes or until tender. Drain potatoes in a colander over a bowl,
reserving 1 cup cooking liquid. Return potatoes and liquid to pan; mash with a
potato masher until slightly chunky.
3. Add chopped broccoli and next 6 ingredients (broccoli through sour cream) to
pan, and stir well. Spoon potato mixture into an 11 x 7-inch baking dish coated
with cooking spray; bake at 375 degrees for 35 minutes. Sprinkle with cheddar
cheese; bake an additional 5 minutes or until cheese melts.
Makes 6 servings. Nutritional values per serving: 292 calories (17 percent from
fat), 5.6g fat (3.2g sat, 1.5g mono and 0.3g poly), 14.9g protein, 45.5g
carbohydrate, 3.9g fiber, 19mg cholesterol, 2.5mg iron, 405mg sodium and 25mg
calcium.
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For Two...
BLIMPIE'S ZESTO PESTO TURKEY SALAD
Yield: 1
~Submitted by Jean, Syracuse, NY
Ingredients
1 pre-baked taco shell bowl
1-1/2 Ounces spring salad mix
3/4 Ounces pre-sliced Provolone cheese
1 Teaspoon black olive slices
1 Ounces shredded Cheddar cheese
8 Rings jalapeno rings
2 1/8 Wedges red ripe tomatoes
4 Slices OVEN ROASTED TURKEY BREAST
1 Ounce prepared pesto dressing
1 Tablespoon almond slivers
To taste Italian dressing
-Fill taco shell bowl with 1½-ounces chilled salad mix.
-Cut Provolone cheese into ¼-inch strips and place on the left side of the
salad.
-Place olive slices on the left side of the salad, atop the Provolone.
-Place shredded Cheddar cheese to the right side of the salad along with the
pepper rings.
-Place one tomato wedge (1/8 tomato) at the top of the salad and one tomato
wedge at the bottom of the salad.
-Stack 2 slices of oven roasted turkey breast flat on deli paper.
-Squeeze ½ ounce pesto dressing across length of the turkey.
-Roll the turkey tightly from one end to the other.
-Trim the ends and cut the roll into 3 round pieces.
-Repeat steps 8 and 9 with the remaining turkey slices and pesto.
-Place the six slices of rolled turkey/pesto in the center of the salad.
-Sprinkle salad with almond slivers.
-Add Italian dressing to taste.
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Publisher's Choice...
COOKIES 'N CREAM CHEESECAKE SQUARES
Serves 32 (yeah, right!)
A Kraft Kitchens recipe
50 OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
PREHEAT oven to 350°F. Place 30 of the cookies in food processor container;
cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well.
Press onto bottom of 13x9-inch baking pan.
MIX cream cheese, sugar and vanilla with electric mixer on medium speed until
well blended. Add eggs; mix just until blended. Chop remaining 20 cookies.
Gently stir 1-1/2 cups of the chopped cookies into cream cheese batter. Pour
over crust; sprinkle with remaining chopped cookies.
BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or
overnight. Cut into squares.
Great Substitute:
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than
Cream Cheese.
Variation:
Prepare crust as directed. Press onto bottom of 9-inch springform pan. Prepare
filling as directed; pour over crust. Sprinkle with cookies as directed. Bake at
350°F for 1 hour. Run small knife or small spatula around rim of pan to loosen
cake.
Nutrition (per serving):
Calories 230
Total fat 15g
Saturated fat 8g
Cholesterol 60mg
Sodium 240mg
Carbohydrate 19g
Dietary fiber 1g
Sugars 14g
Protein 3g
Vitamin A 8%DV
Vitamin C 0%DV
Calcium 2%DV
Iron 4%DV
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