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~Shared by Mary H., Montreal, Canada
 
"Kids? It's like living with homeless people.
They're cute but they just chase you around
all day long going, 'Can I have a dollar?
I'm missing a shoe! I need a ride!' "
 
~Kathleen Madigan

God Bless the USA

~Shared by Barb, Chula Vista, CA

From a speech made by Capt. John S. McCain, US, (Ret) who represents Arizona in the U.S. Senate:

As you may know, I spent five and one half years as a prisoner of war during the Vietnam War. In the early years of our imprisonment, the NVA kept us in solitary confinement or two or three to a cell. In 1971 the NVA moved us from these conditions of isolation into large rooms with as many as 30 to 40 men to a room. This was, as you can imagine, a wonderful change and was a direct result of the efforts of millions of Americans on behalf of a few hundred POWs 10,000 miles from home.

One of the men who moved into my room was a young man named Mike Christian. Mike came from a small town near Selma, Alabama. He didn't wear a pair of shoes until he was 13 years old. At 17, he enlisted in the US Navy. He later earned a commission by going to Officer Training School. Then he became a Naval Flight Officer and was shot down and captured in 1967. Mike had a keen and deep appreciation of the opportunities this country-and our military-provide for people who want to work and want to succeed. As part of the change in treatment, the Vietnamese allowed some prisoners to receive packages from home. In some of these packages were handkerchiefs, scarves and other items of clothing. Mike got himself a bamboo needle.

Over a period of a couple of months, he created an American flag and sewed on the inside of his shirt. Every afternoon, before we had a bowl of soup, we would hang Mike's shirt on the wall of the cell and say the Pledge of Allegiance. I know the Pledge of Allegiance may not seem the most important part of our day now, but I can assure you that in that stark cell it was indeed the most important and meaningful event.

One day the Vietnamese searched our cell, as they did periodically, and discovered Mike's shirt with the flag sewn inside, and removed it. That evening they returned, opened the door of the cell, and for the benefit of all us, beat Mike Christian severely for the next couple of hours.

Then, they opened the door of the cell and threw him in. We cleaned him up as well as we could. The cell in which we lived had a concrete slab in the middle on which we slept. Four naked light bulbs hung in each corner of the room. As said, we tried to clean up Mike as well as we could. After the excitement died down, I looked in the corner of the room, and sitting there beneath that dim light bulb with a piece of red cloth, another shirt and his bamboo needle, was my friend, Mike Christian. He was sitting there with his eyes almost shut from the beating he had received, making another American flag.

He was not making the flag because it made Mike Christian feel better. He was making that flag because he knew how important it was to us to be able to Pledge our allegiance to our flag and country.

So the next time you say the Pledge of Allegiance, you must never forget the sacrifice and courage that thousands of Americans have made to build our nation and promote freedom around the world.

You must remember our duty, our honor, and our country.

"I pledge allegiance to the flag of the United States of America and to the republic for which it stands, one nation under God, indivisible, with liberty and justice for all."

Comments: The above text is an abbreviated version of a speech given by Senator John McCain, a Vietnam veteran and former POW, before the Republican National Convention in 1988. McCain has told the story of fellow POW Mike Christian, who was beaten by the North Vietnamese for sewing an American flag on the inside of his shirt, on more than one occasion, and was clearly inspired by his friend's irrepressible sense of duty, honor and patriotism.

Wacky Uses For Ziploc Storage Bags
by Joey Green

~Shared by Brenda, Hartselle, AL

* Keep passports waterproof. Store your passport in a Ziploc Storage Bag.
* Protect important papers. Store tax forms, important records, canceled checks, receipts, warranties, and instructions in a Ziploc Storage Bag.
* Store camping items. Carry utensils, food, clothes, maps, medications, and first aid supplies in Ziploc Storage Bags.
* Carry a wet sponge or cloth for sticky fingers. Travel with your own dampened wipe in a Ziploc Storage Bag.
* Separate lingerie, scarves, gloves, hosiery, and handkerchiefs. Organize your smaller garments in Ziploc Storage Bags.
* Keep jewelry together. Organize rings, earrings, necklaces, and brooches in Ziploc Storage Bags.
* Improvise a diaper changing mat. In an emergency, a jumbo Ziploc Storage Bag can be a used as an easy-to-tote changing mat.
* Carry dirty diapers in a baby bag without any offending odors. Keep extra Ziploc Storage Bags in your baby bag so you can seal dirty diapers inside a plastic bag until you can dispose of them properly. This is especially considerate when visiting friends' homes.
* Carry snacks. When traveling, pack snacks in Ziploc Storage Bags.
* Carry a change of baby clothes. Pack a change of clothes for a baby in a Ziploc Storage Bag. In separate bags, store a pacifier, cotton balls, and medication. Place all the items in a jumbo zippered Storage Bag and keep it in the baby bag.
* Pack toiletries when you travel. Keep all your toiletry items together in a Ziploc Storage Bag and prevent any unexpected leaks or spills.
* Store game pieces. Never lose dice, cards, playing pieces, or small toys again.
* Pack seasonal items away. Store leftover holiday greeting cards, valentines, and Halloween decorations in Ziploc Storage Bags.
* Pack a child's suitcase with ease. Organize your children's outfits in jumbo Ziploc Storage Bags. Put a matching top, bottom, a pair of underwear and socks in each bag, so kids know exactly what they're going to wear each day of a vacation.
* Marinate meats. Combine your food and marinade ingredients in a Ziploc Storage Bag and refrigerate.
* Store crayons.Keep a few crayons in a Ziploc Storage Bag for trips so kids always have something to do in restaurants.
* Store leftovers.Keep leftovers for single servings in Ziploc Storage Bags for quick meals.
* Organize store coupons. Keep coupons in Ziploc Storage Bags for easy reference.
* Make potpourri. Collect dried roses, juniper sprigs, tiny pine cones, strips of orange rind, bay leaves, cinnamon sticks, whole cloves, and allspice berries. Mix a few drops of rose, cinnamon, and balsam oils with orrisroot (available at your local crafts store). Add all ingredients and seal in a Ziploc Storage Bag for a few weeks to mellow, turning the bag occasionally.
* Store jigsaw puzzles. Keep all the pieces in a Ziploc Storage Bag so you never lose that one pivotal piece of the puzzle again.
* Store screws, nuts, and bolts. Organize nuts, bolts, drill bits, nails, washers, and screws in the workshop.
* Store crafts. Organize paintbrushes, ribbons, beads, glues, and strings in Ziploc Storage Bags.
* Store leftover garden seeds. Seal seeds and put them in a cool, dry place until ready for planting.
* Pipe icing on a cake. Fill a pint-size Ziploc Storage Bag with icing, twist the bag to force icing to one corner, seal, and use scissors to snip a small bit off the corner. Squeeze out icing to make polka dots, squiggles, or write names. Use a separate bag for each color.
* Clean a shower head. If a shower head can not be removed for cleaning, fill a Ziploc Storage Bag with Heinz White Vinegar, wrap it around the shower head, and secure in place overnight with a rubber band.

Big Brothers

~Shared by Brenda, Hartselle, AL

When our last child moved out, my wife encouraged me to join Big Brothers.

I was matched with a 13-year-old named Alex. At our first outing, we ran into his friend at the library.

"Who's he?" the friend asked Alex, pointing to me.

"My Big Brother, Randall."

The boy looked at me, then back at Alex. "Dude, how old is your mother?"



What's For Lunch?

~Shared by Mary H., Montreal, Canada

A man goes into a restaurant and is seated. All the waitresses are gorgeous. A particularly voluptuous waitress wearing a very short skirt came to his table and asked if he was ready to order, "What would you like, sir?"

He looks at the menu and then scans her beautiful frame top to bottom, then answers, "A quickie."

The waitress turns and walks away in disgust. After she regains her composure she returns and asks again, "What would you like, sir?"

Again the man thoroughly looks her over and, again, answers, "A quickie, please."

This time her anger takes over. She reaches over and slaps him across the face with a resounding "SMACK!" and storms away.

A man sitting at the next table leans over and whispers, "Um, Pal, I think it's pronounced 'quiche'."



The Dentist Appointment

~Shared by Judy M., Canada

One day, a man walks into a dentist's office and asks how much it will cost to extract wisdom teeth. "Eighty dollars," the dentist says.

"That's a ridiculous amount," the man says. "Isn't there a cheaper way?"

"Well," the dentist says, "if you don't use an aesthetic, I can knock the price down to $60."

Looking annoyed the man says, "That's still too expensive!"

"Okay," says the dentist. "If I save on anesthesia and simply rip the teeth out with a pair of pliers, I can knock the price down to $20."

"Nope," moans the man, "it's still too much."

"Well," says the dentist, scratching his head, "if I let one of my students do it, I suppose I can knock the price down to $10."

"Marvelous," says the man, "book my wife for next Tuesday!"

BLUEBERRY - BANANA BREAD

~Shared by Treva, NC

2 c. sugar
2 sticks butter
4 eggs
5 bananas, mashed
4 c. flour
3 tsp. allspice
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla extract
2 c. blueberries
Nuts, optional

Preheat oven to 325°F degrees.

Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in eggs. Add mashed bananas, then stir in 2 cups of flour (reserve 2 tablespoons of the flour for tossing with the blueberries).

Place remaining flour in sifter with dry ingredients. Sift and fold into banana mixture. Stir in vanilla. Sprinkle 2 tablespoons flour over blueberries, then fold into batter. Divide the batter into 2 loaf pans. Bake about 50 minutes.


TEXAS SHEET CAKE

~Shared by Linda H., Rosharon, TX

1 C. butter or margarine
1 C. water   
4 Tbsp cocoa-rounding    
2 C. sugar    
2 C. flour     
½ Tsp salt    
1 Tsp soda   
1 Tsp vanilla
2 Eggs
½ C. sour cream
1 tsp cinnamon

Preheat oven to 350°.  Grease and flour large cookie sheet (oversized with enclosed corners).

In a large saucepan combine butter or margarine and cocoa.  When melted add water.  Bring to full boil.  Remove from heat then add sugar, flour, salt, soda, vanilla, eggs and sour cream.  Mix together well.  Then pour onto cookie sheet.  Bake for 25 minutes.

Last 5 minutes cake is baking start to prepare frosting.

Frost with Texas Longhorn Sheet Cake Frosting.

Texas Longhorn Sheet Cake Frosting

½ C. butter or margarine
4 Tbsp cocoa-rounding
6 Tbsp milk
1 Lb. Confectioner sugar  
1 Tsp vanilla
1 C. chopped pecans

In saucepan combine butter or margarine and cocoa.  When melted add milk.  Bring to full boil.  Remove from heat then add sugar and vanilla.  Mix together well.  Then add pecans and mix well.  Pour over hot cake.  Serve when cooled.


COBB SALAD

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
3 tablespoons white-wine vinegar
2 tablespoons finely minced shallot
1 tablespoon Dijon mustard
1 teaspoon freshly ground pepper
¼ teaspoon salt
3 tablespoons extra-virgin olive oil
10 cups mixed salad greens
8 ounces shredded cooked chicken breast (about 1 large breast half; see Tip)
2 large eggs, hard-boiled (see Tip), peeled and chopped
2 medium tomatoes, diced
1 large cucumber, seeded and sliced
1 avocado, diced
2 slices cooked bacon, crumbled
½ cup crumbled blue cheese (optional)

Instructions
 
1. Whisk vinegar, shallot, mustard, pepper and salt in a small bowl to combine. Whisk in oil until combined. Place salad greens in a large bowl. Add half of the dressing and toss to coat.

2. Divide the greens among 4 plates. Arrange equal portions of chicken, egg, tomatoes, cucumber, avocado, bacon and blue cheese (if using) on top of the lettuce. Drizzle the salads with the remaining dressing.
 
Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. To shred the chicken, use two forks to pull it apart into long shreds.

To hard-boil eggs, place in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and fill the pan with a mixture of cold water and ice cubes; let stand until the eggs are completely cooled.

Nutrition Information
 
Per serving: 346 calories; 23 g fat (4 g sat, 15 g mono); 142 mg cholesterol; 18 g carbohydrate; 21 g protein; 8 g fiber; 397 mg sodium; 711 mg potassium.
Nutrition bonus: Vitamin A (117% daily value), Vitamin C (27% dv), Potassium (20% dv), Folate (18% dv), Iron (15% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 3 fat

Source: EatingWell.com


TACO SEASONING
 
~Shared by Treva, NC

This taco seasoning recipe is supposed to have just as much flavor as those packets from the supermarket, but this has no salt! Double or triple the recipe so you always have some on hand.

This recipe will replace one packet of taco seasoning, but you can add more or less to suit your taste.

3 t chili powder
1 t ground cumin
1 t red pepper flakes

Combine all. Store in closed container.

Number of Servings: 1


BUTTERMILK FRIED CHICKEN

~Shared by Johnny, LA
 
A buttermilk marinade will result in tender, juicy chicken. You can choose to heat up your fried chicken or not, depending upon your preference, with the variations.
 
3 pounds frying chicken pieces
2 cups buttermilk
1-1/2 teaspoons salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1-1/2 to 2 cups Crisco (or other vegetable shortening)
1 cup all-purpose flour

At least 3 hours (and up to 12 hours) before frying your chicken, combine the buttermilk with half the salt and pepper. Pour mixture over chicken pieces, turn all pieces to coat well, and refrigerate.

Melt the shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour and other half of the salt and pepper. Drain marinade from chicken pieces. Using either the paper bag or shallow dish method, coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper.
 
When the melted shortening reaches a temperature of 360°F on a frying thermometer, carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and cover loosely. Cook for 15 minutes or until chicken is dark golden.
 
Lower heat to medium and remove cover. Turn the pieces over carefully and cook, uncovered, for another 15 minutes.
 
Remove chicken pieces, and drain on paper towels.
 
Variations: Add 1 teaspoon Tabasco or your favorite hot sauce to the buttermilk marinade; OR 1 or 2 pickled jalapeños with a few tablespoons of their juice.


SHRIMP STROGANOFF CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 lb. uncooked deveined shrimp
4 C. fresh broccoli florets
12 oz. bag egg noodles
9 oz. sour cream
16 oz. Velveeta
1 can cream of shrimp soup
 
Heat oven to 350.  Cook noodles according to package directions and drain.  Add broccoli and shrimp.  Pour mixture into a 9x13 baking dish.  Add Velveeta, soup and sour cream and cook until melted.  Stir well.  Add salt and pepper to taste.  Pour on top of noodle mixture and bake for 25 minutes.


OVEN-FRIED GARLIC CHICKEN

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

I gave this recipe from the "365 Ways to Cook Chicken" cookbook an A+! It's easy and you'll probably have most of the ingredients already on hand.

1¼ hours; 15 min prep
Serves 4

2/3 cup breadcrumbs
2/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
5 tablespoons butter or margarine
3 cloves garlic, minced
3 lbs chicken, cut up

Preheat oven to 350. In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper. In a small saucepan, heat butter and garlic over very low heat until butter melts. Remove from heat. Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat. Place chicken skin side up on a large foil-lined baking sheet. Mix together any remaining crumb mixture and butter and sprinkle over chicken. Place in oven and bake 1 hour.

Source: Recipezaar


HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING

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

3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana

Cream Cheese Frosting:
16 ounces cream cheese, softened
1 cup butter, room temperature
2 pounds confectioners' sugar
2 teaspoons vanilla extract
1/2 to 1 cup chopped pecans
 
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened.

Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

Cream Cheese Frosting: Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.

Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.


BAKED SHRIMP HAWAIIAN

~Shared by Doe, Oliver, B.C., Canada

3 LBS raw shrimp
dash cayenne
2 TBSP French's mustard
1 TSP Br sugar
1 TBSP H.P. Sauce (similar to A-1 Steak Sauce)
1/2 C buttered fresh bread crumbs
1/2 C butter, melted
Tabasco
1 TSP salt

Preheat oven to 375. In boiling water to cover, simmer shrimp with cayenne, 5 mins. Drain & dice. Arrange in 8x8x2 baking dish. Combine mustard, sugar, steak sauce, butter, Tabasco, salt, and spread over shrimp. Sprinkle with bread crumbs. Bake 12-20 mins til crumbs are golden.



ROOT BEER BAKED BEANS

~Shared by Larry J., Spring Hill, TN

Sweet, smoky, and savory, this delicious baked bean dish is sure to be a hit for Independence Day. Root beer adds a fun twist, making this dish one of a kind.

Ingredients

3 bacon slices
1 small onion, diced
2 (16-ounce) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 teaspoon dry mustard
1/8 teaspoon hot sauce

Preparation

cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon. Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400 for 55 minutes or until sauce is thickened.

Yield: Makes 4 servings.

Source: Southern Living


FUSILLI WITH SPINACH, RICOTTA, AND GOLDEN RAISINS

~Shared by Linda H., Rosharon, TX

1/2 pound fusilli (or rotini or bow-tie pasta)
1 tablespoon olive oil
1 10-ounce box frozen chopped spinach—thawed, drained, and squeezed of excess moisture
2 scallions, thinly sliced (1/3 cup)
1 cup golden raisins
1/4 cup fresh basil leaves, thinly sliced
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup whole or part-skim ricotta
1 tablespoon balsamic vinegar
1/4 cup freshly grated Parmesan
1/4 cup toasted pine nuts (optional)

Cook the pasta according to the label directions. Drain and return to pot. Add the olive oil, spinach, scallions, raisins, and basil and toss to combine. Season to taste with the salt and pepper. In a medium bowl, combine the ricotta and balsamic vinegar; stir. Add to the pasta mixture and toss lightly. Top with the Parmesan and pine nuts (if desired). Note: This is best served at room temperature. If you are serving it right away, try to let it rest for at least 10 minutes to let the flavors develop and meld. This pasta salad goes well with grilled chicken.

Yield: Makes 4 servings


SEARED SCALLOPS WITH SAUTEED CUCUMBERS

~Shared by Jim D., WA
 
Makes 4 servings

Ingredients
 
2 large English cucumbers
½ teaspoon kosher salt, divided
Freshly ground pepper to taste
3 teaspoons butter, divided
3 teaspoons extra-virgin olive oil, divided
¼ cup reduced-fat sour cream
1 ¼ pounds large dry sea scallops (see Tip), tough muscle removed
1 tablespoon minced fresh dill or flat-leaf parsley for garnish

Instructions
 
1. Cut cucumbers in half lengthwise, scrape out seeds with a spoon and cut crosswise into 1/4-inch-thick slices. Transfer to a colander set over a bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes to drain.

2. Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron skillet over high heat. Add the drained cucumbers and cook, stirring, until wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream and cook, stirring, for 1 minute. Transfer to a small bowl.

3. Wipe out the pan. Heat the remaining 2 teaspoons butter and 1 teaspoon oil over high heat. Add scallops, season with the remaining 1/4 teaspoon salt and pepper and cook until lightly browned and cooked through, 2 to 3 minutes per side. Gently stir the cucumber mixture into the scallops. Serve garnished with dill (or parsley), if desired.
 
Tip: Be sure to buy "dry" sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP ("wet" scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but also will not brown properly.

Nutrition Information
Per serving: 225 calories; 9 g fat (4 g sat, 3 g mono); 60 mg cholesterol; 10 g carbohydrate; 25 g protein; 1 g fiber; 377 mg sodium; 697 mg potassium.
Nutrition bonus: Selenium (46% daily value), Magnesium (25% dv), Potassium (20% dv), Vitamin C (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat


CAJUN SHRIMP AND CATFISH CASSEROLE

~Shared by Treva, NC

2 tablespoons low-fat buttermilk
1 tablespoon low-salt blackening seasoning
1 1/2 pounds catfish fillets, cut into 1/2-inch strips
Cooking spray
1 tablespoon butter
1 cup chopped green onions
1 cup sliced mushrooms
1/2 cup chopped fresh parsley
1 pound small shrimp, peeled and deveined
1/2 cup light Alfredo sauce (such as Contadina)
1 tablespoon fat-free, less-sodium chicken broth
2 tablespoons grated fresh Parmesan cheese
5 1/2 cups hot cooked long-grain rice

Preheat oven to 350F. Place the buttermilk and blackening seasoning in a large bowl, stirring to blend. Add catfish; toss gently to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add catfish mixture; cook 3 minutes, stirring frequently. Place the catfish mixture in a 2 1/2-quart shallow casserole coated with cooking spray.

Melt the butter in pan over medium-high heat. Add the onions, mushrooms, and chopped parsley; sauté 3 minutes. Add shrimp; sauté 3 minutes. Spoon shrimp mixture over catfish. Combine Alfredo sauce and broth, stirring with a whisk. Drizzle over the shrimp mixture; sprinkle with cheese. Bake shrimp mixture at 350F for 20 minutes or until bubbly. Serve shrimp mixture over rice.

Yield: 8 servings.

CALORIES 382 (28% from fat); FAT 12g (sat 4.4g, mono 3.8g, poly 1.9g); IRON 3.7 mg; 
CHOLESTEROL 139 mg; CALCIUM 110 mg; CARBOHYDRATE 35.7g; SODIUM 511 mg; 
PROTEIN 30.4g; FIBER 1.1g


RED BEANS AND RICE

~Shared by Johnny, LA

2 cups red kidney beans
6 cups water - cold
1 large onion - chopped
1 green pepper -chopped
1/2 pound ham - cubed OR
1/2 pound smoked sausage - sliced
2 cloves garlic - chopped
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper

Wash beans in cold water. Drain beans and put in covered pot with cold water. Add ham or sausage to pot. Bring to boil slowly. Add chopped onions, garlic, green pepper, bay leaf, salt and pepper. Simmer for 2 hours stirring occasionally until beans are soft. Mash some of the beans against the side of the pot to make a creamy sauce. Serve with rice.

Serves 6


LONG JOHN'S

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 (.25 ounce) envelopes active dry yeast
1/2 cup warm water
1/2 cup shortening
1 cup boiling water
1 cup canned evaporated milk
2 eggs, beaten
1/2 teaspoon ground nutmeg
1/2 cup white sugar
2 teaspoons salt
8 1/2 cups all-purpose flour
 
1 quart oil for frying, or as needed
3/4 cup confectioners' sugar
1 tablespoon water, or as needed
 
In a small bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.

Mix the evaporated milk, eggs, nutmeg, sugar and salt into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.

Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.

Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove the Long Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.

To make the glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.


SOUR CREAM PORK CHOPS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 lb. pork chops, boneless, sliced 1/4-inch thick
4 Tbsp. butter
4 cloves garlic, minced
2 cups sour cream
Cooked rice or egg noodles.

Using a large skillet over medium heat, melt butter and add garlic. Add the pork and brown on both sides. This cooks very quickly. Remove the pork chops from the pan, lower the heat and add the sour cream, mix well. Return the pork to the pan and simmer for 5 minutes. Add salt and pepper to taste. May serve over rice or egg noodles.


SWEET AND SOUR PORK

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

Ingredients:
1/2 lb. pork tenderloin (cut into bite size pieces)
1/2 green bell pepper (about 2 oz. and cut into pieces)
1/2 red bell pepper (about 2 oz. and cut into pieces)
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh/canned pineapple ring (cut into small pieces)
1 clove garlic (finely chopped)
Oil for frying

Marinate:
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine

Frying Batter:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg
1 teaspoon cooking oil
1 small pinch of salt

Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

Method:
Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes.

Mix the sweet and sour sauce ingredients well and set aside.

Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.

When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.

Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.


CARIBBEAN ORANGE ROUGHY
 
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1 cup chicken broth
8 green onions, sliced on diagonal
1/2 red bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
4 slices lime
1 tablespoon fresh cilantro, minced
1/4 teaspoon curry powder
4 (4-ounce) orange roughy fillets
 
In a large nonstick skillet, combine first 7 ingredients. Cover and bring to a boil. Carefully add orange roughy. Reduce heat to medium-low; cover and gently simmer 5 to 6 minutes, or until orange roughy is opaque and Flakes easily when tested with a fork. Discard the lime. Top evenly with the pepper-and-onion sauce and serve.
 
Makes 4 servings.


SHREDDED BEEF TOSTADAS

~Shared by Larry Holmes, Toronto, Canada

1 pound cooked beef chuck pot roast
½ cup water
2 tablespoons finely chopped onion
1 clove garlic, minced
Vegetable oil
6 8-inch flour tortillas
2 cups shredded lettuce
2 medium potatoes, cooked, peeled, chilled and diced
2  tablespoons salad oil
1 tablespoon lemon juice
1 tablespoon vinegar
1 16-ounce can refried beans
2 6-containers frozen avocado dip, thawed
¾ cup shredded cheddar or Monterey Jack or grated Parmesan cheese

For shredded beef:  In a skillet combine meat, water, onion and garlic;  cover and cook for 30 minutes or until most of the liquid is absorbed and meat will shred easily.  Remove skillet form heat.  Using two forks, pull meat apart into shreds

In a heavy skillet heat ¼ inch cooking oil.  Fry tortillas, one at a time, in hot oil 20 to 40 seconds on each side or until crisp and golden.  Drain on paper toweling.  Wrap fried tortilla in foil and keep warm in 250-degree F. oven.

In mixing bowl combine shredded lettuce and diced potatoes.  Stir together salad oil, lemon juice and vinegar;  toss with potato mixture.

Place tortillas on 6 dinner plates.  Dividing ingredients equally among tortillas. Layer ingredients for tostadas in the following order:  beans, shredded beef, lettuce mixture, avocado dip, and cheese. 

Makes 6 servings.


LIME CHICKEN BREASTS

~Shared by Luanne, FL

Yummy is all I can say. Lime and cilantro flavor these easy roasted chicken breasts. This chicken is delicious with rice ( I like wild rice ) and your favorite vegetable.

Ingredients:
4 chicken breast halves, bone-in
1/4 cup olive oil
juice of 1/2 lime
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cloves garlic, finely minced
1/4 cup chopped fresh cilantro

Preparation:
Put chicken in a large plastic sealable food storage bag or covered container. Combine the oil, lime juice, salt, pepper, garlic, and cilantro. Marinate for about 2 to 4 hours.

Heat oven to 375°.

Line a baking pan with foil and spray lightly with nonstick cooking spray.

Arrange chicken, skin-side up, in the baking pan.

Bake for 25 to 35 minutes, or until chicken registers 165° on an instant read thermometer stuck into the thickest part of the meat


ASIAN CHICKEN OVER NOODLES

~Shared by Linda H., Rosharon, TX

Stewing a whole chicken in a soy sauce-based broth yields a juicy, flavorful bird. In this recipe, you serve the meat over cellophane noodles with crisp cucumbers. You could instead serve the chicken with its cooking liquid as a dipping sauce.

3/4 cup low-sodium soy sauce
1/2 cup water
1/4 cup sake (rice wine)
1 tablespoon sugar
2 tablespoons (1/4-inch) slices peeled fresh ginger
1 whole garlic head, cloves separated, crushed, and peeled
1 (3 1/2-pound) whole chicken, skinned
4 ounces cooked bean threads (cellophane noodles)
2 cucumbers, peeled, halved lengthwise, seeded, and thinly sliced (about 2 1/2 cups)
1/3 cup thinly sliced green onions
1/4 cup chopped unsalted, dry-roasted peanuts

Combine soy sauce, water, and next 4 ingredients (water through garlic) in a large Dutch oven, and bring to a boil. Remove from heat; cover and steep for 10 minutes. Add chicken, breast-side down; bring to a boil. Cover, reduce heat, and simmer 45 minutes, turning chicken every 15 minutes. Remove from heat; let chicken stand, breast-side down, for 20 minutes. Transfer chicken to a cutting board, reserving cooking liquid; cool completely. Strain cooking liquid through a sieve into a bowl; discard solids. Return liquid to pot; bring to a boil. Cook until reduced to 3/4 cup (about 15 minutes). Remove chicken from bones, and cut meat into bite-sized pieces. Discard the bones. Place noodles on a platter, and top with chicken, cucumbers, green onions, and peanuts. Drizzle with the reserved cooking liquid. Serve immediately.

Yield: 8 servings (serving size: about 1 1/3 cups)

CALORIES 220 (27% from fat); FAT 6.6g (sat 1.5g,mono 2.7g,poly 1.7g); PROTEIN 19.1g; CHOLESTEROL 48mg; CALCIUM 25mg; SODIUM 1005mg; FIBER 0.8g; IRON 1.1mg; CARBOHYDRATE 18.8g

Source: Cooking Light, JANUARY 2004


SPANISH TORTILLA

~Shared by Jim D., WA
 
Makes 6 servings

Ingredients
 
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup precooked diced red potatoes (see Tip)
1 tablespoon chopped fresh thyme
½ teaspoon smoked paprika
6 large eggs
4 large egg whites
½ cup shredded Manchego or Jack cheese
3 cups baby spinach, roughly chopped
½ teaspoon salt
½ teaspoon freshly ground pepper

Instructions
 
1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.

2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).

3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.

Tips
Store airtight in the refrigerator for up to 1 day.
Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments.

Nutrition Information
Per serving: 178 calories; 9 g fat (3 g sat, 4 g mono); 217 mg cholesterol; 11 g carbohydrate; 12 g protein; 2 g fiber; 433 mg sodium; 210 mg potassium.
Nutrition bonus: Vitamin A (35% daily value), Selenium (29% dv), Vitamin C (15% dv).
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1 1/2 medium-fat meat



BLUEBERRY POT PIE WITH SOUR CREAM ICE CREAM

~Shared by Treva, NC

You can also make this in a deep-dish pie pan instead of individual ramekins. Baking time may be longer; start with 20 minutes and check every 5 after that.

Prep: 20 minutes, Cook: 20 minutes.

1 & 1/2 cups all-purpose flour
1/4 cup brown sugar
1 &  1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup chilled butter, cut into pieces
1/4 cup whipping cream, divided
4 cups fresh blueberries
1/3 cup sugar (or to taste)
1 &  1/2 tablespoons cornstarch
2 tablespoons fresh lemon juice
Dash of salt
1/2 teaspoon ground cinnamon
2 tablespoons sugar
Sour Cream Ice Cream (recipe follows)

1. Spoon flour lightly into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a food processor; pulse until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, add 3 tablespoons cream through food chute, processing just until combined. (Do not form a ball.) Press mixture gently into a 4-inch circle on plastic wrap, and cover. Chill at least 1 hour.

2. Preheat oven to 400°.

3. Combine blueberries and next 4 ingredients in a small bowl; toss gently. Divide evenly among 6 (8-ounce) ramekins.

4. Unwrap chilled dough; divide dough into 6 even portions; form each portion into a ball. Pat each ball on a floured surface into a rough disk that will fit on top of ramekins. (This will be about 4 inches.) Top berry mixture with dough, inside top rim of ramekin (not crimped like a pie).

5. Brush top of each crust with remaining 1 tablespoon cream. Combine cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture evenly over crusts.

6. Place ramekins on a baking sheet, and place in oven. Bake at 400° for 20 minutes or until crust is golden brown and fruit is bubbling. Serve warm or at room temperature with Sour Cream Ice Cream.

Yield:  Makes 6 individual pot pies
 
Sour Cream Ice Cream

Prep Time: 5 min Inactive
Prep Time: 35 min
Cook Time: hr min
Level: Easy
Serves: approximately 1 quart 

1 pound sour cream
1 cup half-and-half
1 2/3 cups sugar
2 tablespoons lemon juice

Directions Combine sour cream and half-and-half. Whisk in the sugar and add in the lemon juice. Whisk to combine well and process in an ice cream machine.
 
Source: Cottage Living, APRIL 2005


BAKED ZITI

~Shared by Johnny, LA

1 pound 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated parmesan cheese (about 1 1/2 cups)
1 pound ziti or other similar pasta (like penne)
2 tablespoons olive oil
5 medium garlic cloves, finely minced (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but add it to the sauce after it has simmered and you take it off the heat)
1 teaspoon sugar
Black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or substitute whole milk but increase the amount of cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2 minutes)
8 ounces mozzarella cheese, cut into 1/4-inch cubes

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the parmesan cheese together in a medium bowl; set aside. Bring 4 quarts of water to boil in a large pot over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot.

While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off heat and season with salt and pepper to taste.

Stir cornstarch into heavy cream and transfer mixture to the now-empty large pot the pasta cooked in. Set the pot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

Transfer mixture to a 9X13-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and remaining 1/2 cup parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.

Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.

Source: Adapted from Cook's Illustrated


THREE CHEESE TART

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
(Yield: 6 servings)

1-1/2 cups all-purpose flour
1/4 teaspoon salt
9 tablespoons butter or margarine
1 egg yolk
1 3-ounce package cream cheese, softened
1 egg
1 egg yolk
2 tablespoons vodka
1/4 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup shredded Swiss cheese
1/4 cup crumbled blue cheese

In a medium bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add egg yolk; mix lightly with a fork, then knead until mixture holds together. Chill for 30 minutes.

Lightly grease a 9-inch quiche or pie plate.
 
On a lightly floured board, roll pastry into an 11-inch circle. Carefully line quiche pan with pastry, turning edges under; press against side of pan. Prick bottom and sides with fork. Chill for 30 minutes.

Preheat oven to 425°F.

Bake pastry shell for 10 minutes or until golden brown. Cool on wire rack.

Reduce oven temperature to 400°F.

In a large bowl, beat cream cheese until smooth; gradually beat in egg, egg yolk, vodka, mustard, salt, and cayenne. Fold in Swiss and blue cheeses. Pour into prepared pastry shell.

Bake for 15 minutes or until quiche is golden and almost set. Cool on wire rack. Chill until ready to serve.

Delicious served with fruit.


BACON CHEESEBURGER CHICKEN

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

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Source:  kevinandamanda.com


CHOCOLATE TRUFFLE PIE

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

2 cups (12 ounces) semisweet chocolate chips
1-1/2 cups heavy whipping cream, divided
1/4 cup confectioners' sugar
1 tablespoon vanilla extract
1 chocolate cookie crust (8 or 9 inches)

Whipped cream and chocolate-covered peppermint candies, optional In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla; set aside. In a small mixing bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high, one third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired.
 
Yield: 8-10 servings.


CROCKPOT POTLUCK POTATOES

~Shared by Treva, NC

1 can cream of mushroom soup
1 (8 oz.) container of sour cream
8 ounces Velveeta cheese
1 onion chopped
1 can of mushrooms
Several peeled and sliced red potatoes

Mix all ingredients together; place in crockpot on low until potatoes are done, about 6 to 8 hours.


HUNTINGTON CHOCOLATE CAKE

~Shared by Mary H., Montreal, Canada

2 ounces chocolate
1/2 cup shortening
1 teaspoon vanilla
1 cup flour
7/8 cup sugar
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
2 eggs

Butter and flour an 8" x 8" square pan.  Preheat the oven to 350 degrees F.

Melt over very low heat, or in microwave: 2 ounces chocolate and 1/2 cup shortening.

Remove from the heat and add 1 teaspoon vanilla.

Stir together: 1 cup flour, 7/8 cup sugar, 1 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon salt.

Add to the chocolate mixture alternately with 1/2 cup milk.

Beat in 2 eggs, one at a time.

Beat well, spread in prepared pan.  Bake for about 30 minutes.

WATERMELON GAZPACHO
 
~Shared by Jim D., WA
 
Makes 6 servings, generous 1 cup each

Ingredients
 
8 cups finely diced seedless watermelon (about 6 pounds with the rind) (see Tip)
1 medium cucumber, peeled, seeded and finely diced
½ red bell pepper, finely diced
¼ cup chopped fresh basil
¼ cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
¾ teaspoon salt

Instructions
 
Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Tips
Cover and refrigerate for up to 1 day.
Melon selection & storage: Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist. Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.

Nutrition Information
Per serving: 116 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 18 g carbohydrate; 2 g protein; 2 g fiber; 296 mg sodium.
Nutrition bonus: Vitamin C (110% daily value), Vitamin A (45% dv).
1/2 Carbohydrate Serving


STUFFED GRILLED TURKEY TENDERLOIN

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 small turkey tenderloins, about 1/2 pound each
Nonstick vegetable spray
1 cup chopped onion
2 cloves garlic, minced
1 (4 oz) can chopped green chilies or jalapeno pepper, as desired
1/2 cup coarsely chopped cilantro
1 tsp olive oil

Cut deep pocket horizontally in side of each tenderloin, making sure not to cut all the way through. Spray non-stick skillet with vegetable spray. Saute onion and garlic until softened, about 3 minutes. Stir in green chilies and cilantro. Stuff onion mixture into pockets in tenderloins; secure with metal skewer or wooden picks. Brush tenderloins lightly with oil. Grill, covered, over medium coals or broil 6 inches from heat source 15 minutes per side or until tenderloins are cooked through. Cut into 1/2-inch slices.

Serves 4 (1/2 tenderloin)
148 Calories, 2g Fat, 1g Fiber, 4g Carbs, 28g Protein, 177mg Sodium



NUTTY CARROT CAKE BARS

~Shared by Treva, NC

Ingredients:

 Nonstick cooking spray 
3/4  cup all-purpose flour 
1/4  cup whole wheat flour 
1/2  cup sugar or sugar substitute* equivalent to 1/2 cup sugar 
1-1/2  teaspoons pumpkin pie spice 
1  teaspoon baking powder 
1/8  teaspoon salt 
1  cup finely shredded carrot 
3/4  cup chopped walnuts or pecans, toasted 
1/3  cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten 
1/4  cup cooking oil 
1/4  cup fat-free milk 
 
Recipe Fluffy Cream Cheese Frosting (see recipe below)

Directions

1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.

2. In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt. Add carrot, 1/2 cup of the nuts, the eggs, oil, and milk. Stir just until combined. Spread mixture evenly in the prepared pan.

3. Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.

4. Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars. Makes 20 bars.

Fluffy Cream Cheese Frosting: Thaw 1/2 cup frozen light whipped topping. In a medium bowl, beat half of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened, with an electric mixer on medium speed until smooth. Beat in 1/4 cup vanilla low-fat yogurt until smooth. Fold whipped topping into cream cheese mixture.

*Sugar Substitutes: Use Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/2 cup sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 102 cal., 7 g carbo. Exchanges: 0.5 Other Carbohydrates. Carb choices: 0.5

To store: Layer bars between waxed paper in an airtight container. Cover; seal. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts Per Serving:
Servings: 20 bars
Calories 121
Total Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 5
Sodium (mg) 64
Carbohydrate (g) 12
Fiber (g) 1
Protein (g) 3
Diabetic Exchanges
Other Carbohydrates (d.e.) 1
Fat (d.e.) 1

Source: Better Homes & Gardens Magazine

QUICK PORK SAUTE WITH BLACKBERRIES

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  4 (4 ounce) boneless pork loin chops, 1/2 inch thick, trimmed of fat
-  1/4 teaspoon salt, or to taste
-  1/4 teaspoon freshly ground pepper
-  3 teaspoons extra-virgin olive oil, divided
-  1/3 cup finely chopped shallot (1 large)
-  1 tablespoon chopped fresh thyme or 1 teaspoon dried
-  1/2 cup port or brewed black tea
-  1/2 cup black currant nectar, blackberry or blueberry juice
-  1/2 cup reduced-sodium chicken broth
-  2 tablespoons balsamic vinegar
-  1-1/2 teaspoons cornstarch
-  1-1/2 teaspoons water
-  1 cup fresh or frozen and thawed blackberries
-  2 teaspoons butter

DIRECTIONS

Season pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Add the pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate. (Do not wash skillet.)

Add remaining 1 teaspoon oil to the pan. Add shallot and thyme; cook, stirring, for 30 seconds. Add port (or tea), black currant nectar (or black berry or blueberry juice), broth and vinegar; bring to a boil, scraping up any browned bits. Cook, stirring occasionally, for 5 minutes to reduce sauce and intensify flavor.

Mix cornstarch and water in a small bowl. Add to the sauce and stir until lightly thickened. Reduce heat to low. Add blackberries and butter. Simmer, stirring, just until the butter has melted. Return the pork chops and any accumulated juices to the pan; turn to coat with sauce. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 264, Fat: 8 g, Cholesterol: 57 mg, Carbohydrate: 18 g, Protein: 22 g, Fiber; 2 g, Sodium: 338 mg
Diabetic Exchanges: 1 Other Carbohydrate, 3 Lean Meat

Source: The Eating Well Diabetes Cookbook


HALIBUT PICANTE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1-1/4 pounds halibut, striped bass or tilapia fillet, cut into 4 portions
-  1 teaspoon ground cumin, divided
-  1/4 teaspoon salt, or to taste -  Freshly ground pepper to taste
-  1 (10 ounce) can diced tomatoes with green chiles
-  1/4 cup sliced green olives with pimentos
-  2 tablespoons chopped fresh cilantro
-  1 teaspoon extra-virgin olive oil

DIRECTIONS

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Arrange fish on baking sheet. Season with 1/2 teaspoon cumin, salt and pepper.

Combine tomatoes, olives, cilantro, oil and remaining 1/2 teaspoon cumin in a small bowl. Spoon over the fish.

Bake the fish until flaky and opaque in the center 12 to 15 minutes. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 188, Fat: 5 g, Cholesterol: 45 mg, Carbohydrate: 3 g, Protein: 30 g, Fiber: 1 g, Sodium: 673 mg
Diabetic Exchanges: 4 Very Lean Meat, 1 Fat

Source: The Eating Well Diabetes Cookbook


SAUTE OF CHICKEN WITH APPLES AND LEEKS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  4 boneless, skinless chicken breast halves (1-1/4 pounds), trimmed of fat
-  3 teaspoons extra-virgin olive oil, divided
-  1/4 teaspoon salt, or to taste
-  Freshly ground pepper, to taste
-  2 large leeks, white parts only, washed and cut into julienne strips (2 cups)
-  2 large cloves garlic, minced
-  1 tablespoon sugar
-  2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
-  1/4 cup cider vinegar
-  2 firm tart apples, such as York or Granny Smith, peeled, cored and thinly sliced
-  1 cup reduced-sodium chicken broth

DIRECTIONS

Place chicken breasts between 2 sheets of plastic wrap. Use a rolling pin or a small heavy pot to pound them to a thickness of 1/2 inch.

Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Season the chicken breasts with salt and pepper and add to the pan. Cook until browned on both sides, 4 to 5 minutes per side. Transfer to a plate and keep warm.

Reduce the heat to low. Add the remaining 1-1/2 teaspoons oil and leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add garlic, sugar and rosemary and cook until fragrant, about 2 minutes more.  Increase the heat to medium-high, stir in vinegar and cook until most of the liquid has evaporated.

Add apples and broth and cook, stirring once or twice, until the apples are tender, about 3 minutes. Reduce the heat to low and return the chicken and any juices to the pan. Simmer gently until the chicken is heated through. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 239, Fat: 5 g, Cholesterol: 67 mg, Carbohydrate: 20 g, Protein: 28 g, Fiber: 2 g, Sodium: 256 mg
Diabetic Exchanges: 1 Fruit, 4 Very Lean Meat, 1 Fat

Source: The Eating Well Diabetes Cookbook


MEXICAN TUNA SALAD

~Shared by Mary S., Nashville, TN

Yield: 2 servings (about 1 cup each)

INGREDIENTS

-  1 (6 ounce) can chunk light tuna in water, drained and flaked
-  1 green bell pepper, minced
-  2 scallions, minced
-  1/4 cup prepared green salsa
-  6 pimiento-stuffed green olives, chopped
-  2 tablespoons reduced-fat mayonnaise
-  1 tablespoon lime juice
-  1/2 teaspoon ground cumin
-  Freshly ground pepper to taste

DIRECTIONS

Combine tuna, bell pepper, scallions, salsa, olives, mayonnaise, lime juice and cumin in a medium bowl. Mix with a fork; season with pepper.

Nutritional Information Per Serving (about 1 cup each): Calories: 192, Fat: 8 g, Cholesterol: 31 mg, Carbohydrate: 8 g, Protein: 23 g, Fiber: 2 g, Sodium: 841 mg
Diabetic Exchanges: 1 Vegetable, 3 Very Lean Meat, 1 Fat (Mono)

Source: The Eating Well Diabetes Cookbook


PORK, SWEET POTATO & PINEAPPLE STEW

~Shared by Mary S., Nashville, TN

Yield: 6 servings (1-1/4 cups each)

INGREDIENTS

-  12 ounces pork tenderloin, trimmed of fat
-  4 cups water
-  2 small onions, 1 halved, 1 sliced
-  4 cloves garlic, 2 whole, 2 minced
-  3 black peppercorns
-  1/2 teaspoon salt, or to taste
-  1 teaspoon extra-virgin olive oil
-  2 (28 ounce) cans whole tomatoes, drained and chopped
-  1 medium sweet potato, peeled and cut into 1/2-inch chunks
-  1-1/2 tablespoons raisins
-  1 tablespoon sugar
-  1/2 teaspoon adobo sauce from canned chipotle peppers or chile-garlic paste
-  1/2 teaspoon ground cinnamon
-  1/4 teaspoon dried oregano
-  Pinch of ground cloves
-  1 cup diced fresh pineapple
-  8 green olives, pitted and coarsely chopped
-  1/4 cup chopped fresh cilantro

DIRECTIONS

Combine pork, water, halved onion, whole garlic, peppercorns and 1/4 teaspoon salt in a large saucepan. Bring to a simmer; cook, partially covered, over low heat until the pork is no longer pink inside, 30 to 40 minutes.

Meanwhile, heat oil in a Dutch oven over medium heat. Add sliced onion and cook, stirring frequently, until softened, 4 to 5 minutes. Add remaining 1/4 teaspoon salt, minced garlic, tomatoes, sweet potato, raisins, sugar, adobo sauce (or chili paste), cinnamon, oregano and cloves.

Bring to a simmer; cover and cook, stirring occasionally, until the sweet potato is just tender, about 15 minutes.

Transfer the pork to a cutting board and cut into 1/2-inch pieces. Strain the cooking liquid through a fine sieve, reserving 3/4 cup. (Refrigerate or freeze extra broth for another use.)

Add the pork, 3/4 cup cooking liquid, pineapple and olives to the vegetable mixture. Cook, stirring occasionally, for 15 minutes. Stir in cilantro.

Nutritional Information Per Serving (1-1/4 cups each): Calories: 201, Fat: 4 g, Cholesterol: 45 mg, Carbohydrate: 23 g, Protein: 19 g, Fiber: 4 g, Sodium: 321
Diabetic Exchanges: 1 Starch, 1 Vegetable, 2 Lean Meat

Source: The Eating Well Diabetes Cookbook

LONDONER'S EGG SANDWICH

~Shared by Jim D., WA
 
Makes 1 serving

Ingredients
 
1 tablespoon reduced-fat cream cheese
1 teaspoon whole-grain mustard
½ teaspoon chopped fresh dill
2 slices thin whole-grain rye bread, toasted
1 large hard-boiled egg, sliced
2 tomato slices
Pinch each salt and pepper

Instructions
 
Mix together cream cheese, mustard and 1/2 teaspoon chopped dill. Spread the mixture over toasted bread. Top one slice with egg, tomato and salt and pepper. Cover with the other slice of bread.

Nutrition Information
Per serving: 258 calories; 10 g fat (4 g sat, 3 g mono); 220 mg cholesterol; 29 g carbohydrate; 13 g protein; 3 g fiber; 703 mg sodium; 203 mg potassium.
Nutrition bonus: Selenium (46% daily value), Folate (19% dv), Iron (15% dv).
2 Carbohydrate Servings


SAUSAGE STUFFED CORNISH HENS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Prep: 10 mins - Total: 1 hr 35 mins

1/2 lb. bulk pork sausage
1/4 lb. mushrooms, sliced
2 cups STOVE TOP Stuffing Mix for Chicken in the Canister
1/4 cup grated carrot
1 cup hot water
2 Cornish game hens (1 to 1-1/2 lb. each)*
2 Tbsp. apple jelly

Brown sausage with mushrooms in skillet; drain. Mix in stuffing mix, carrot and hot water. Rinse hens with cold water; pat dry.

Spoon stuffing into cavities. Close openings with skewers. Place birds, breast side up, in shallow roasting pan. Brush with oil.

Roast in oven at 350°F for 1 hour. Spoon jelly over hens. Bake an additional 10 minutes. Place any remaining stuffing in baking dish; cover. Bake with hens during last 20 minutes of baking time.

Makes 2 servings

*Great Substitute: Substitute 1 roasting chicken (4 to 5 lb.) for Cornish hens; roast 1-1/2 hours before topping with jelly. Continue as directed.


CHICKEN CURRY

~Shared by Maggie, TX

1 1/2 T butter
1 lb chicken breast fillets, cut into 1" strips
1/2 t cumin
1/4 t dried coriander
1/4 t dried ginger
1/8 t red-pepper flakes (optional)
2 garlic cloves, finely chopped
1/4 C chicken stock
3 T heavy cream
1/2 T chopped fresh cilantro or parsley

Heat butter in a heavy skillet over medium-high heat until foam from butter subsides. Add chicken strips and cook until browned. Add cumin, coriander, ginger, red-pepper flakes (if using) and garlic and cook, stirring occasionally, 2 minutes. Add chicken stock and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes. Slowly add heavy cream and simmer (do not let mixture come to a boil) until heated through, 3 minutes. Transfer chicken and sauce to a serving plate. Garnish with cilantro.

Serves 2

STRING CHEESE STICKS

Dip these in pizza sauce, salsa, or spaghetti sauce that has been warmed. Extra special since they're baked, not fried.

2 1/4 cups Bisquick baking mix
2/3 cup milk
8 sticks mozzarella string cheese
1 tablespoon butter, melted
1/4 teaspoon garlic powder

1. Stir Bisquick and milk until soft dough forms and then beat 30 seconds with a spoon.
2. Place dough on flat surface that has been sprinkled with dry bisquick mix.
3. Roll the dough around to coat it and knead 10-12 times.
4. Roll the dough to 1/4" thick.
5. Cut into 8 rectangles about 6x2 each.
6. Put cheese sticks onto each dough cut-out, and roll the dough around it.
7. Pinch edge into roll to seal, seal edges and gently roll back and forth to further seal.
8. Place sticks on ungreased cookie sheet.
9. Bake at 450 degrees for 8-10 minutes or until golden brown.
10. Mix butter and garlic and brush it over the cheese sticks once you remove them from the oven.

Serving Size 1 (84g)
Recipe makes 8 servings
Calories 242 (Calories from Fat 107)
Amount Per Serving
Total Fat 11.9g
Saturated Fat 5.6g
Monounsaturated Fat 4.8g     
Polyunsaturated Fat 0.9g     
Trans Fat 0.0g     
Cholesterol 25mg
Sodium 626mg
Potassium 110mg
Total Carbohydrate 23.2g
Dietary Fiber 0.7g
Sugars 4.3g

Source: Betty Crocker Quick & Easy


MUFFIN FRITTATAS

Prep Time: 10 minutes
Cook Time: 20 to 22 minutes
Makes: 6 servings

6 EGGS
1/2 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded Cheddar cheese (4 oz.)
3/4 cup chopped zucchini
1/4 cup chopped red bell pepper
2 Tbsp. chopped red onion

1. HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until blended. ADD cheese, zucchini, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.

2. BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on rack 5 minutes. REMOVE from cups; serve warm.

* Muffin frittatas are great as an appetizer as well as for breakfast.
* Quick breakfast solution: Bake muffin frittatas the night before and refrigerate. Quickly re-warm in the microwave in the morning.
* Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

Nutrition Info:
calories: 163
total fat: 12g
saturated fat: 6g
polyunsaturated fat: 1g
monounsaturated fat: 4g
cholesterol: 233mg
sodium: 294mg
carbohydrates: 3g
dietary fiber: 0g
protein: 12g
vitamin A: 696.2IU
vitamin D: 28.5IU
folate: 35.9mcg
calcium: 189.9mg
iron: 1.1mg
choline: 134.0mg

Excellent Source: protein and choline
Good Source: vitamin A and calcium

Source: Incredible Edible Egg


WONTON SOUP

1/2 pound ground pork tenderloin
8 medium shrimp, chopped
1 teaspoon chopped ginger root
1 teaspoon reduced sodium soy sauce
1 tablespoon minced cilantro
24 wonton wrappers
32 ounces low sodium chicken broth
32 ounces no-salt added chicken broth
2 green onions, thinly sliced
 
Heat a large nonstick skillet over medium-high heat until hot. Add ground pork and brown until no longer pink. Add chopped shrimp, ginger root, soy sauce and cilantro and continue cooking 3-5 minutes or until shrimp is no longer opaque. Cool slightly.

Place a small amount of water in a bowl to use for sealing wontons. Place 1 teaspoon filling in the center of each wonton wrapper. Moisten edges with water, fold top corner of wonton wrapper over filling and press firmly to seal. (Don't add too much filling or wontons will be difficult to fold. Folded wonton resembles a triangle.)

Hold filled wonton by the tip of the triangle with the longest side down. Gently wrap corners around filling, moisten with water and gently pinch to seal. (It may take a couple tries to get this right... finished wonton resembles a "nurses hat.") Set wontons aside on a plate and continue with remaining wontons.

Place broth in a large pot and bring to a light boil. Add wontons individually and cook until they float, about 1 or 2 minutes. Add green onion and serve.

Makes 6 Servings
Serving Size: 4 wontons and 8 ounces broth
 
Nutrients per serving:
Calories: 178
Total fat: 3 grams (15% of calories)
Saturated fat: 1 gram
Cholesterol: 40 mg
Sodium: 662 mg
Carbohydrate: 21 grams (42% of calories)
Protein: 21 grams (43% of calories)
Dietary fiber: 1 gram


SPICY BAKED RICE

1 lb. ground beef
1 medium green pepper, chopped
1 medium onion, chopped
3 cups cooked long grain rice
14-1/2 oz. can stewed tomatoes
1-1/2 cups tomato juice
1 tsp. salt
1 tsp. chili powder
1 tsp. ground mustard
1 tsp. dried oregano
1/2 tsp. hot pepper sauce
1 cup (4 oz.) shredded cheddar cheese

In a skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the next 8 ingredients. Transfer to a greased 2-quart baking dish. Cover and bake at 350 for 35 minutes. Uncover and sprinkle with cheese. Bake 10 minutes longer or until the cheese is melted. Yield: 4-6 servings.

Make Spicy Baked Rice as hot or as mild as you'd like. For extra zest, use Mexican-style stewed tomatoes. If you prefer a little less heat, omit the hot pepper sauce.

Source: Taste of Home Ground Beef Cookbook


BUTTERMILK POTROAST

2 Tbs. Dijon mustard
1 boneless beef chuck roast (about 3-1/2 lbs.)
4-1/2 tsp. onion soup mix
1/4 tsp. pepper
8 medium potatoes, peeled and halved
8 medium carrots, halved
8 small onions, cut into wedges
1 cup buttermilk

Spread mustard over roast; place in a Dutch oven. Sprinkle with soup mix and pepper. Arrange vegetables around roast; pour buttermilk over the top. Cover and bake at 350 for 2-1/4 to 2-3/4 hours or until meat and vegetables are tender. Transfer meat and vegetables to platter and keep warm. Skim fat from drippings; bring to a boil. Cook until liquid is reduced to 1 cup; serve with beef and vegettables.

Yield: 8 servings.

Source: Taste of Home (magazine)


CAULIFLOWER SALAD

1 cauliflower, cored
1/2 cup olive oil
2 tsp. garlic, minced
3 Tbs. red wine vinegar
1/2 cup black olives, cured, diced
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
3 Tbs. capers (in brine), drained

Separate the cauliflower into small florets. Rinse well in cold water and drain. In a large pot of boiling salted water, cook the florets until al dente, about 5 minutes. Drain and place them on a towel to drain. Pour the olive oil over the cauliflower and toss to coat well. Add all the remaining ingredients and toss to mix well. Let the salad marinate for several hours at room temperature, stirring occasionally, before serving.

Yield: 6 servings.


APPLE CINNAMON MUFFINS
 
1 1/2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp ground cinnamon
1 egg
1/3 cup orange juice
1/4 cup butter, melted
2 cups chopped peeled tart apples
 
In a large bowl, combine the flour, sugar, baking soda, baking powder, and cinnamon.  Set aside.  Beat the egg.  Add the orange juice and the butter.  Stir into the dry ingredients just until moistened.  The Batter Will Be Thick.  Fold in the apples.  Fill the greased or paper-lined muffin cups two-thirds full.  Bake at 350 F for 20-25 minutes or until the muffins test done.
 
Source:  Taste Of Home


COUNTRY SAUSAGE MACARONI AND CHEESE

Makes 6 to 8 servings

Ingredients
1 pound BOB EVANS® Special Seasonings Roll Sausage
1-1/2 cups milk
12 ounces pasteurized processed Cheddar cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh or drained canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
1/8 teaspoon cayenne pepper
12 ounces uncooked elbow macaroni
2 tablespoons grated Parmesan cheese    

Preheat oven to 350°F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, processed cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat. Cook macaroni according to package directions; drain. Combine hot macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased shallow 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir; sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Refrigerate leftovers.

Source: Bob Evans®


PECAN CRISPS

1-3/4 cups flour
1/4 tsp. salt
3/4 cup butter
2/3 cup sugar
1 egg
1 tsp. vanilla
1/2 cup finely chopped pecans

Combine flour and salt. Beat butter for 30 seconds. Add sugar, beat until fluffy. Add egg and vanilla, beat well. Add dry ingredients, beat until well blended. Cover, chill 30 to 60 minutes. Wrap in waxed paper, chill several hours or overnight. Cut into 1/4-inch slices. Place on ungreased cookie sheet. Bake at 350 for 10 to 12 minutes or until done. Remove to wire rack, cool.

Source: Rec.food.recipes