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Four things you can't recover:

The stone........after its thrown....     
The word..........after it's said......
The occasion.......after it's missed.....      
The time...........after it's gone......

~Shared by Jim D., WA

King of The Range

~Shared by Jim D., WA

During the long trail drives, the chuck wagon was the headquarters of every cattle outfit on the range. The cowboys didn't just eat their meals there; it was their social center and recreational spot.  A natural gathering place for exchanging "windies" or tall tales, listening to music if their happened to be a musician in the group,or just recounting the experiences of the day.
 
The chuck wagon was also the cowboy's only know address. Truly their home on the range.  And if the chuck wagon was their home, the chuck wagon cook was king.  He ruled the wagon with an absolute hand.

Because the morale of the men and the smooth functioning of the camp depended largely upon him, the cookie's authority was unquestioned.  Even the wagon boss walked softly in the vicinity of the chuck wagon cook.

Wagon cooks as a group had the reputation of being ill-tempered, and no wonder.  Their working conditions usually left a lot to be desired.  The nature of the cook's job required that he get up several hours earlier than the cowhands, so he worked longer hours with less sleep.

When the outfit was on the move, he had to be at the appointed camp and have a hot meal ready on time.  He was often short of fuel or water.  He was constantly called upon to battle the elements, wind, rain, sand, mud, insects, and even rattlesnakes while preparing his meals.  In addition to preparing meals, Cookie also was expected to act as a barber, doctor, dentist, healer and priest, letter-writer, banker, and sometimes as mediator or referee if a disturbance among the cowboys arose.

A good chuck wagon cook was hard to find and harder to keep.  Because of this they earned double pay or more than the cowpunchers earned.  If there was a dispute, a puncher would be run off long before cookie was.  He was keeper of the home fires, such as they were, on the range.

Quick and Easy Appetizer Recipes and All Are Diabetic Friendly Too

Having a group of friends over and don't want to spend a lot of time making appetizers or snacks? Here are some quick and easy recipes for you. Choices include Ham and Cheese Roll with the unusual ingredient of Dr. Pepper. Quick and Easy Onion Cheese Dip has only 4 ingredients and needs to chill for an hour. Both of those recipes are great "make-ahead" party foods. The Easy Tuna Spread gives your party food a different taste with this Tuna mixed with cream cheese and salsa, etc.

HAM AND CHEESE ROLL

8 oz American Cheese, grated
8 oz cream cheese
dash hot sauce
dash of garlic powder
1/2 cup very finely chopped nuts
1 tbsp Dr. Pepper
2 small pkgs shaved ham slices (ie Buddig)

Lay ham slices out in a pattern overlapping each other. Mix the other ingredients together until well blended and put over the ham. Roll ham up to make a log. Cover with more ham if needed to be sure all cheese is covered. Refrigerate until serving time. Cut into thin slices and serve with assorted crackers or party breads.

QUICK AND EASY ONION CHEESE DIP

2 tubs (8-oz each) cream cheese spread
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 tbsp real bacon bits

Mix all the ingredients together until well blended. Spread mixture into an 8-inch pie plate. Cover and refrigerate at least one hour before serving. Serve with an assortment of crackers.

EASY TUNA SPREAD

1 pkg (8-oz) cream cheese, cut-up into pieces
3 tbsp medium hot salsa
1 tbsp dried parsley flakes
1 tsp dried minced onion
1 can (6 1/2-oz) can water packed tuna; drained and flaked

In a mixing bowl, combine the cream cheese, salsa, parsley, and onion. Mix the ingredients together until well blended. Fold in the tuna. Serve with whole-wheat crackers or party rye bread.

Enjoy!

For more quick and easy recipes visit http://grandmasquickfixrecipes.blogspot.com. For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com.

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

I Like Fried Chicken

~Shared by Lynda N., Iberia, MO

Our teacher asked us what our favorite animal was, and I said, "Fried chicken." She said I wasn't funny, but she couldn't have been right,everyone else in the class laughed. My parents told me to always be truthful and honest, and I am. Fried chicken is my favorite animal.

I told my dad what happened, and he said my teacher was probably a member of PETA. He said they love animals very much. I do, too.....Especially chicken, pork and beef.

Anyway, my teacher sent me to the principal's office. I told him what happened, and he laughed too. Then he told me not to do it again.

The next day in class my teacher asked me what my favorite live animal was. I told her it was chicken.

She asked me why, just like she'd asked the other children. So I told her it was because you could make them into fried chicken. She sent me back to the principal's office again. He laughed, and told me not to do it again.

I don't understand. My parents taught me to be honest, but my teacher doesn't like it when I am. Today, my teacher asked us to tell her what famous person we admire most.

I told her, "Colonel Sanders".

Guess where I am now ..............



Martha Stewart's Tips For Rednecks

GENERAL
1. Never take a beer to a job interview.

2. Always identify people in your yard before shooting at them.

3. It's considered tacky to take a cooler to church.

4. If you have to vacuum the bed, it is time to change the sheets.

5. Even if you're certain that you are included in the will, it is still considered rude to drive the U-Haul to the funeral home.

DINING OUT:
1. When decanting wine from the box, make sure that you tilt the paper cup and pour slowly so as not to "bruise" the fruit of the wine.

2. If drinking directly from the bottle, always hold it with your hands.

ENTERTAINING IN YOUR HOME:
1. A centerpiece for the table should never be anything prepared by a taxidermist.

2. Do not allow the dog to eat at the table, no matter how good his manners are.

PERSONAL HYGIENE:
1. While ears need to be cleaned regularly, this is a job that should be done in private, using one's OWN truck keys.

2. Even if you live alone, deodorant is not a waste of good money.

3. Use of proper toiletries can only delay bathing for a few days.

4. Dirt and grease under the fingernails is a social no-no, as they tend to detract from a woman's jewelry and alter the taste of finger foods.

CAFE AU LAIT ANGEL FOOD CAKE

~Shared by Treva, NC
 
The custard, a versatile dessert sauce that's also great with fresh fruit, makes use of some of the extra egg yolks. For a fitting garnish, arrange a few chocolate-covered coffee beans around the cake.

Cake:
1 cup sifted cake flour
1 1/2 cups sugar, divided
1/4 teaspoon ground cinnamon
2 tablespoons instant espresso granules or 2 tablespoons instant coffee granules
2 tablespoons hot water
12 large egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
 
Sauce:
3 large egg yolks, lightly beaten
1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
3 cups 2% reduced-fat milk, divided
1 vanilla bean, split lengthwise
3 tablespoons Frangelico (hazelnut-flavored liqueur)
 
Remaining ingredient:
1/2 cup chopped hazelnuts, toasted

Preheat oven to 350°.
 
To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3/4 cup sugar, and cinnamon, stirring with a whisk, and set aside. Combine espresso and hot water, stirring until espresso dissolves; set aside.
 
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and 1/4 teaspoon salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
 
Beat in espresso mixture and vanilla extract. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.
 
Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350° for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
 
To prepare sauce, place egg yolks in a large bowl; set aside. Combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1/2 cup milk, stirring with a whisk until smooth. Stir in remaining milk. Scrape seeds from vanilla bean into the milk mixture; add bean to mixture. Heat milk mixture over medium heat to a boil. Remove from heat; gradually add hot milk mixture to egg yolks, stirring constantly with a whisk.
 
Return milk mixture to pan. Cook mixture over medium heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat. Spoon milk mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until milk mixture comes to room temperature, stirring occasionally. Remove bowl from ice; stir in liqueur. Cover and chill completely.
 
Remove and discard vanilla bean. Serve angel food cake with sauce, and sprinkle with toasted hazelnuts.

Yield:  12 servings (serving size: 1 cake slice, about 3 tablespoons sauce, and 2 teaspoons hazelnuts)
 
CALORIES 271 (18% from fat); FAT 5.5g ; IRON 1.1mg; CHOLESTEROL 58mg; CALCIUM 90mg; CARBOHYDRATE 46.8g; SODIUM 162mg; PROTEIN 7.7g; FIBER 0.6g
 
Cooking Light, APRIL 2003


CORN STUFFED PORK TENDERLOIN

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

1 (7 oz.) can of corn
1 c. soft bread cubes
1/4 c. finely chopped onion
1 tsp. salt
1/2 tsp. sage
2 tbsp. margarine
1 pork tenderloin

Mix undrained corn bread cubes, onion, salt and sage together. Rub tenderloin all over with the margarine. Cut the tenderloin down the middle, lengthwise. Rub margarine inside the cavity. Fill the cavity with the corn stuffing. Place in a baking dish and roast for 1 1/2 hours at 350 degrees or until pork is cooked.


PASTA CARBONARA

~Shared by Linda H., Rosharon, TX

This is a very simple, tasty pasta. Serve with a green salad and crusty rolls, This serves 3 as their main dinner dish.

Serves 3

1/4 lb lean bacon, chopped,fried crisp, set aside
2 tablespoons butter, melted
2 eggs, beaten
1/8 teaspoon nutmeg
2 tablespoons green onions, chopped
1/2 cup grated Parmesan cheese
salt
pepper
350 g fresh linguine

Cook the pasta according to instructions, drain.

Meanwhile cook the eggs pancake style, when firm chop eggs into 1/4" pieces Toss the pasta with the melted butter, bacon bits, nutmeg, eggs& green onions sprinkle with the cheese& serve.

Source: Recipezaar
 

CHEESY QUICHE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 tablespoons olive oil
1 small onion, diced
3 eggs
1 cup heavy cream
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (9 inch) pie crust
3/4 cup mozzarella cheese, shredded
3/4 cup Cheddar cheese, shredded
 
Preheat oven to 375 degrees F (190 degrees C).

Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes.

In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper.

Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top.

Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.


RUM AND LIME-MARINATED CARIBBEAN CHICKEN BREASTS

~Shared by Jim D., WA

Serves: 6
Prep time: about 20 minutes, plus 2 to 3 hours to marinate
Cook time: 10 to 12 minutes
Serving size: 1 breast

Ingredients
6 skinless, boneless chicken breast halves (about 2 lb. total)
2/3 cup light rum
1/2 medium onion, peeled and minced
Juice of 2 limes
1 TB. vegetable oil
Salt
Lime wedges, for garnish

Directions
1. Rinse chicken breasts under cold water, pat dry with paper towels, and pound between plastic wrap to 1/2-inch thick.

2. Two hours before grilling, prepare marinade. Place chicken breasts in a 1-gallon, resealable plastic bag. In a small bowl, stir together rum, onion, lime juice, and vegetable oil. Pour marinade over chicken, push out air, seal the bag, and refrigerate, turning occasionally, for 2 hours.

3. Fire up the grill:

For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2 1/2 pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a one-level medium-heat fire (so you can hold your hand 5 inches above the cooking rack for only 4 to 5 seconds).

For a gas grill: Turn each burner to high and ignite. Cover the grill. When hot, set the burners to medium heat.

4. Remove chicken from marinade, drain, and discard the bag and marinade. Season chicken with salt, and let it sit at room temperature until the grill's ready.

5. On a charcoal grill: Grill chicken, uncovered, 5 to 6 minutes per side, until chicken is no longer pink in the center or until an instant-read thermometer inserted into the center of the thickest part registers 160 F.

On a gas grill: Grill chicken, covered, 10 to 12 minutes, turning once halfway through, until chicken is no longer pink in the center or until an instant-read thermometer inserted into the center of the thickest part registers 160 F. Remove chicken from the grill, and serve.

Note: To add authenticity, you could serve a Caribbean hot sauce as a condiment with these chicken breasts. Caribbean hot sauces are generally a fragrant combination of high-heat habanero or scotch bonnet chilies with a touch of mustard. Use them a few drops at a time.

Source: Complete Idiot's Guide to Grilling by Don Mauer


CARAMEL BANANA MOCHACCINO FREEZE

~Shared by Barb C., Chula Vista, CA

A creamy cup of coffee with the flavors of banana split--yum!

Ingredients:
1 ripe banana
3/4 cup caramel ice cream sundae topping
3 cups cold espresso or double strength coffee
1 cup dry milk
1/4 teaspoon cocoa powder
1/8 teaspoon ground cinnamon
2 cups ice
Whipped cream (optional)
2 Tablespoons caramel topping (optional)

Directions:
Place all ingredients in a blender and mix on high until smooth & frosty. Pour into glasses and top with whipped cream and a drizzle of caramel topping, if desired.

Number of Servings: 4

Source:  LilBitsofThisnThat-PSP@Yahoogroups.com


CHICKEN SAUCE PIQUANT

~Shared by Johnny, LA

1 (3 ½) pound chicken, deboned, cut in 1-inch pieces
Spice mix (recipe follows)
¾ cup vegetable oil or lard
1 cup flour
1 small onion, diced
1 small poblano pepper
1 tablespoon chopped garlic
3 stalks celery, diced
5 medium Roma tomatoes, diced
2 cups canned tomatoes
1 tablespoon dried thyme
4 bay leaves
5 cups chicken stock
4 dashes hot sauce
Hot cooked rice
Diced scallions, for garnish

Toss chicken in spice mix, making certain the chicken is evenly coated. Wash your hands.

In wide bottom pot or Dutch oven, heat oil until it begins to smoke slightly. While waiting, coat the chicken with the flour in a large mixing bowl, tossing the chicken with your hands to make sure it all gets coated well. Shake excess flour off the chicken, reserving the leftover flour.

Pan fry the chicken over medium heat. Don't crowd the pan with the chicken or it will not get the right color. The pieces should be side by side, not on top of one another. When chicken has reached the desired color, remove it from the pan with a slotted spatula. Most likely you will have to do this in two batches.

Add the remaining flour to the oil in the pan, and cook over medium heat for about five minutes to make a medium brown roux. Add onions, peppers, garlic and celery, and cook five minutes more. Add the tomatoes, chicken, dried thyme, bay leaves, stock and hot sauce.

Simmer over low heat for 45 minutes. Serve over rice with freshly diced scallions.

SPICE MIX

1 ½ tablespoons salt
2 teaspoons black pepper
½ teaspoon white pepper
2 teaspoons cayenne
2 teaspoons chili powder
1 teaspoon paprika

Combine all ingredients.


TEXAS STRAW HAT

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

1 lb ground beef
6 ounce can tomato paste
2 tsp chili powder
1/2 tsp salt, 1/8 tsp pepper, 1/4 tsp thyme
1 c chopped onion
1 c water
1 tsp Worcestershire
2 c shredded cheddar cheese
corn chips

Brown beef and onion in a skillet. Drain off grease. Add all other ingredients except corn chips and cheese. Stir and bring to a boil. Reduce heat and simmer for twenty minutes, stirring occasionally. Serve atop corn chips, topped with cheese.

Source: Southernplate.com


SALISBURY STEAK

~Shared by Leasa, IA
 
1 lb ground beef
1/2 C celery, chopped
1/2 med. onion, finely diced
1 egg
3/4 C crushed saltines
1 can Campbells golden mushroom soup
salt and pepper to taste.
 
Combine all ingredients except soup.  Shape into 6 oval patties.  Place in shallow baking dish.  Pour undiluted soup over top.  Cover and bake 55-60 mins at 350°.

Note:  Use lean, lean ground beef.  If desired, add a little water to the soup to stretch the gravy for mashed potatoes.


ALMOND MACAROON BROWNIES

~Shared by Treva, NC

Serving Size : 16

3 ounces cream cheese -- softened
6 tablespoons butter or margarine
3/4 cup sugar
3 eggs
1/2 cup flour, all-purpose
1 tablespoon flour, all-purpose
1 & 2/3 cups coconut flakes
1 cup almonds -- whole
6 semisweet chocolate square
1/2  teaspoon vanilla extract
1/2  teaspoon baking powder
1/4  teaspoon salt

Beat cream cheese and 2 tbls. margarine until softened; beat in 1/4 cup sugar. Stir in 1 egg, 1 tbls flour and coconut. .Chop the almonds, reserving 16 almonds for garnish. Stir in 1/3 of the chopped almonds. Set aside. Stir 5 squares chocolate and the remaining margarine over low heat until melted. Remove from heat; stir in 1/2 cup sugar and vanilla. Beat in 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds. Spread chocolate batter in a greased 8x8 square pan. Spread cheese batter on top. Garnish with the whole almonds. Bake at 350: for 40 minutes or until center is done.(don't overbake!) Melt the remaining chocolate, drizzle over brownies. Cool in pan. Cut into bars.


CRISP PICKLED WATERMELON RIND

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

4 qt Watermelon rind
4 tb Slaked lime
2 qt Cold water
2 c Sugar
1 c Vinegar
4 c Water
2 tb Whole allspice
2 tb Whole cloves
4 Cinnamon sticks
2 Pieces ginger root
2 Hot peppers
3 c Vinegar
2 c (to 4 cups) sugar

Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool.

Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water. Pour the solution over the watermelon rind and let rind stand for 3 hours.

Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender.

Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag.

Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring again to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours.

Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed.

Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal.


BRIAMI
(Greek Oven-Roasted Vegetables)

~Shared by Linda H., Rosharon, TX

A traditional Greek vegetarian dish. Delicious and easy. Olive oil adds a great flavour element to the dish, and also adds extra calories as Briami is considered a 'main dish' in Greece. If you choose to serve it as a side, you can cut back some on the olive oil. The servings specified are considering it as a vegetarian main dish.

Serves 4 -5

5 large zucchini, washed and scrubbed and cut crosswise into 1/4 inch thick slices
4 large potatoes, peeled and cut crosswise into 1/4 inch thick slices
3-4 garlic cloves, sliced thin
1 large onion, peeled, cut in half, each half cut into thirds, large wedges (Spanish or Bermuda)
2 large tomatoes, peeled and quartered
1/4 lb hard cheese, cut into large chunks (Use 'kefalograviera' or 'myzithra' or, something like Parmesan would be excellent)
1/2 cup olive oil
1/4 cup water
1 tablespoon oregano
2 tablespoons fresh spearmint, minced (or 1 tsp dry)
2 tablespoons cut cilantro (optional) (parsley could be substituted)
salt and pepper

Preheat oven to 420 degrees F.

Put everything in a very large baking pan. Pour water, olive oil on top and add herbs. Season generously.  Put your clean hands in the pan and give all the veggies a toss so herbs, and oil and salt and pepper go on everything.

It looks like a lot but don't worry - it'll melt down considerably during cooking.

Roast for a couple of hours, stirring everthing up a couple of times to allow veggies on bottom to come up and brown nicely too.

This is delicious with good crusty bread (lovely juices) and feta cheese on the side.

Will probably serve 6 hungry people, or maybe not. We go through it fast. It's even better the next day.

Source: Recipezaar


BERRY SMOOTHIE PIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 (3 oz) pkg. sugar free strawberry gelatin
1/3 C. reduced calorie reduced sugar cranberry juice
1 (6 oz) carton reduced fat raspberry yogurt
3 C. chopped fresh strawberries
1 reduced fat graham cracker crust
fat free whipped topping, optional
 
In a small microwave safe bowl, sprinkle gelatin over cranberry juice, let stand for 1 minute.  Microwave on high for 40 seconds, stir.  Let stand for 1 minute or until gelatin is completely dissolved.

In a blender combine the gelatin mixture, yogurt and strawberries, cover and process until blended.  Pour into cust.  Refrigerate for 4 hours or until set.  Serve with whipped topping if desired.


GRILLED SUMMER FRUIT

~Shared by Jim D., WA

4 tablespoons unsalted butter, melted
1/4 cup packed dark-brown sugar
4 ripe yellow or white peaches, cut in 1/2
4 ripe red plums, cut in 1/2
4 miniature ripe bananas, cut in 1/2 lengthwise

Heat grill until medium hot, or heat the broiler. In a large bowl, combine the melted butter and brown sugar. Add all fruit and toss.

Fold the edges of a piece of heavy-duty aluminum foil to form a shallow baking pan, and place on grill. Arrange the fruit, cut sides down, on the foil. Cook fruit until browned and caramelized around edges, rearranging occasionally to prevent burning. Turn fruit over, and repeat; serve warm.

Yields 4 servings.

Source: marthastewart.com


RHUBARB CREAM TARTS

~Shared by Barb C., Chula Vista, CA

Rhubarb Filling:
2 cups fresh or frozen, thawed rhubarb
1/2 cup sugar
1/4 cup water
2 tbsps cornstarch
1/4 tsp ground cinnamon
1/8 tsp salt
12 unbaked frozen 3 inch tart shells in foil cups, thawed

Cream Cheese Topping:
4 oz block of cream cheese, softened
1/4 cup sugar
1 large egg

Rhubarb Filling:
Combine first 6 ingredients in medium saucepan. Heat and stir on medium for about 10 minutes, until boiling and thickened. Remove from heat. Let stand until cooled to room temperature. Place tart shells in foil cups on ungreased baking sheet. Divide and fill each shell 3/4 full with rhubarb filling. Smooth gently with teaspoon.
 
Cream Cheese Topping:
Beat cream cheese and sugar in medium bowl. Add egg. Beat until smooth. Makes about 1 cup topping. Transfer to 2 cup liquid measure. Pour about 1 tbsp over rhubarb layer in each shell, until even with top of shell.  Bake in 350 oven for, about 30 minutes until set and edges are golden. Let stand in foil cups on wire rack to cool. Remove from foil cups before serving.

Makes 12 cups

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


BARBECUE SLOPPY JOES

~Shared by Johnny, LA

Ingredients

2 lb. hamburger
1 lg. onion
1/2 cup ketchup
1 can tomato soup
1/4 cup vinegar
2 Tbsp. mustard
1/4 cup brown sugar
1 tsp. salt

Directions

Brown hamburger and onion. Add the rest of the ingredients and simmer for 15-30 minutes. Serve on buns.


BEEF & BEER STEW WITH CHEESE DUMPLINGS AKA: THE MARRIAGE MAKER

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

1kg beef cut into 1 inch/walnut sized pieces
2-3 tablespoons of oil
3 large onions, sliced
150g bacon
3 tablespoons flour
2 cups beef stock
1x 345ml bottle of beer (I used Blue Tongue Brewery Pilsener)
3-4 bay leaves
1 tablespoon brown sugar
1 tablespoon worcestershire sauce

For the dumplings:
100g self raising flour
1 teaspoon baking powder
50 butter melted
1 egg
50grams grated cheese

1. Prepare stew. Pat beef pieces dry with a couple of paper towels and heat a large frying pan or cast iron pot. Add oil and brown beef in 3 batches and set aside in a bowl. Then fry onion and snip in bacon into the pot with a pair of scissors and cook until onions are translucent and bacon is lightly cooked. Add flour and cook for 2-3 minutes making sure to scrape the bottom of the pan as if you don’t, it will stick and become a terrible pain to clean. Add the stock, beer, bay leaves, sugar and Worcestershire sauce and bring to a boil, then turn it down to low to avoid it sticking and catching on the bottom and place lid on top leaving a small 1cm gap. Stir occassionally and cook until beef is tender (1 to 1 1/2 hours).

2. Fifteen minutes before the stew has finished cooking, make the dumplings. In a small bowl, mix together the flour and baking powder. In a measuring jug, mix the butter, egg and cheese with a fork. Add the wet mix to the flour and using a spoon, stir to combine. You may need 1 or 2 tablespoons of water to help it come together. Roll into 8 balls with your hands and place on top of the stew. I keep the lid on while I am making it so that the stew heats up even more and then once the dumplings are made, just put them in and replace with the lid. Turn the heat up to medium so that the dough has a chance to rise. Cook for 15 minutes.

Source: An Original Recipe by Not Quite Nigella



CAJUN SHRIMP CASSEROLE

~Shared by Treva, NC

This longer ingredient list is worth the effort for a special occasion meal. If you're not a fan of okra, you can leave it out of this dish (I do).

Prep: 30 min., Cook: 16 min., Bake: 20 min.

2 pounds unpeeled, large fresh shrimp
1/4 cup butter
1 small red onion, chopped*
1/2 cup chopped red bell pepper*
1/2 cup chopped yellow bell pepper*
1/2 cup chopped green bell pepper*
4 garlic cloves, minced
2 cups fresh or frozen sliced okra
1 tablespoon lemon juice
1 1/2 teaspoons salt
1 (10 3/4-ounce) can cream of shrimp soup**
1/2 cup dry white wine
1 tablespoon soy sauce
1/2 teaspoon cayenne pepper
3 cups cooked long-grain rice
1/4 cup grated Parmesan cheese
Garnishes: quartered lemon slices, fresh flat-leaf parsley sprigs

Peel shrimp; devein, if desired.

Melt 1/4 cup butter in large skillet over medium-high heat. Add onion and next 3 ingredients; sauté 7 minutes or until tender. Add garlic, and sauté 1 minute. Stir in okra, lemon juice, and salt; sauté 5 minutes. Add shrimp, and cook 3 minutes or until shrimp turn pink. Stir in soup and next 4 ingredients until blended. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle evenly with Parmesan cheese.

Bake at 350° for 15 to 20 minutes or until casserole is bubbly and cheese is lightly browned. Garnish, if desired.
 
*1 (10-ounce) package frozen onions and peppers may be substituted for fresh onion and bell peppers.
 
**1 (10 3/4-ounce) can cream of mushroom soup may be substituted for cream of shrimp soup.
 
Note: Unbaked casserole may be made one day in advance. Cover and refrigerate. Let stand at room temperature 30 minutes before baking as directed. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze. Let stand at room temperature 30 minutes before baking. Bake, covered, at 350° for 50 minutes. Uncover; sprinkle evenly with Parmesan cheese, and bake 10 more minutes or until cheese is lightly browned. Yield:  Makes 6 servings
 
Source: Southern Living, OCTOBER 2005


BROCCOLI SALAD

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

1 large bunch broccoli, broken into small florets
1 lb. of bacon, fried, drained, crumbled
1 small red onion, sliced into thin rings
1 cup cashews
1/2 cup raisins (I used the "jumbos")
1 cup mayonnaise
1/2 cup sugar
2T vinegar

Toss together first five ingredients* and then in a separate bowl stir together the mayo, sugar and vinegar.  Pour over the broccoli mixture and toss to coat all ingredients.  Refrigerate at least 3 hours before serving, stirring occasionally.

* As an alternative, sprinkle the bacon atop the salad just before serving (may then want less than a pound)


BUTTERNUT SQUASH BAKE

~Shared by Linda H., Rosharon, TX

Makes: 8 to 10 side-dish servings

1-1/2  lb. butternut squash, peeled, seeded, and cut in 1-inch cubes (about 3 cups)
2 Tbsp. olive oil
8  oz. dried extra-wide noodles
4  Tbsp. butter
6  shallots, chopped
1  Tbsp. lemon juice
1 8-oz. carton mascarpone cheese
3/4  cup grated Parmesan cheese
1/2  cup fresh Italian (flat-leaf) parsley, snipped
1  cup panko (Japanese-style) bread crumbs or soft bread crumbs

Preheat oven to 425 degrees F. In bowl toss squash in oil; place in oiled 15x10x1-inch baking pan. Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice.

Meanwhile, in Dutch oven cook noodles according to package directions. Drain; set aside. In same Dutch oven melt 2 tablespoons of the butter. Add shallots; cook and stir over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown. Stir in lemon juice.

Add noodles and squash to shallot mixture. Stir in mascarpone, 1/2 cup of the Parmesan, 1/4 cup parsley, and 1/4 teaspoon each salt and black pepper. Transfer to greased 2-quart oval gratin dish or baking dish.

In small saucepan melt remaining 2 tablespoons butter; stir in bread crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture. Bake, uncovered, 10 minutes, until crumbs are golden. Serves 8.

Nutrition Facts
Servings Per Recipe 8 to 10 side-dish servings
Calories 413, Total Fat (g) 26, Saturated Fat (g) 13, Monounsaturated Fat (g) 9, Polyunsaturated Fat (g) 2, Cholesterol (mg) 82, Sodium (mg) 278, Carbohydrate (g) 37, Total Sugar (g) 3, Fiber (g) 2, Protein (g) 15, Vitamin C (DV%) 31, Calcium (DV%) 14, Iron (DV%) 12,
Percent Daily Values are based on a 2,000 calorie diet

Source: www.bhg.com


ATLANTA FISH MARKET CAPE COD SEAFOOD CHILI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 tablespoons olive oil
1 medium onion
2 jalapeno peppers
2 red peppers
1 green pepper
1 yellow pepper
6 garlic cloves
2 tablespoons salt
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon crushed red pepper
3 bay leaves
1 teaspoon ground allspice
1 (3 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans
1 (8 ounce) clam juice
4 ounces dark chocolate
1/2 cup chopped cilantro
1/2 cup chopped parsley
1 1/2 pounds Bay scallops
1 1/2 pounds Bay shrimp
1 (6 to 8 ounce) piece of cod filet
 
In a medium saucepan, heat the olive oil. Add the vegetables (medium dice) and saut for 2 to 3 minutes.

Add the dried herbs and spices and stir well. Add the tomato paste and cook slowly for 2 minutes.

Add the clam juice and the crossed tomatoes and bring back to a simmer.

Add the beans, chocolate and fresh herbs. Taste for seasoning and add the seafood.

The scallops will cook in minutes and the Bay Shrimp only need to be warmed up.

Servings: 6 to 8


TOMATO-BASIL SKEWERS

~Shared by Jim D., WA

Active Time:  10 Minutes
Total Time:  10 Minutes
16 pieces

INGREDIENTS
16 small fresh mozzarella balls
16 fresh basil leaves
16 cherry tomatoes
Extra-virgin olive oil to drizzle
Coarse salt & freshly ground pepper to taste
 
DIRECTIONS
Thread mozzarella, basil and tomatoes on small skewers. Drizzle with oil and sprinkle with salt and pepper.

Nutrition Information
16 pieces - Facts Per Serving:
 
Calories: 46 Fat. Total: 3g Carbohydrates, Total: 1g
Cholesterol: 8mg Sodium: 217mg Protein: 3g
Fiber: 0g % Cal. from Fat: 59% Fat, Saturated: 2g
 
Source: EatingWell Magazine


TROPICAL DROP CANDY

~Shared by Barb C., Chula Vista, CA

12 oz pkg (2 cups) semi-sweet chocolate chips
3/4 cup shredded coconut
1/2 cup chopped macadamia nuts
1/2 cup chopped banana chips or dried pineapple

Line cookie sheet with waxed paper. Melt chocolate chips in medium saucepan over low heat, stirring constantly. Stir in remaining ingredients; blend well. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Refrigerate until set, about 30 minutes. Store in airtight container.

Makes 24 candies


CARAMEL CAKE WITH CARAMEL NUT FROSTING

~Shared by Johnny, LA

Makes 3 layer 8 inch cake

1/2 cup butter
1 1/4 cups granulated sugar
4 eggs
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract

 Frosting:
3 cups granulated sugar
1 (12 fluid ounce) can evaporated milk
1 pinch salt
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside. Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla extract and beat until smooth. Divide batter into three 8-inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a wooden pick inserted into cake comes out clean.

Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla extract and nuts. Beat until spreading consistency.


HOT & FIERY CHICKEN

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

6 tablespoons blended, clear honey
2 red chillis, deseeded and finely chopped
2 tablespoons Worcestershire sauce
2 tablespoons distilled vinegar
1 tablespoon sage, freshly chopped
salt and freshly ground black pepper
4 skinless chicken breasts
1 red pepper, cut into 8 chunks
8 button mushrooms
1 courgette, cut into 1/2 inch thick slices
1 red onion, cut into 8 thin wedges
8 ounces rice

Preheat oven to 350F. Mix together the honey, chilli, Worcestershire sauce and distilled vinegar. Add the sage and season with salt and pepper. Score the chicken breasts 3 times diagonally across, place in a non metallic, ovenproof dish and cover with the honey mixture. Leave to marinate for 1 hour. Meanwhile make 8 vegetable kebabs, threading one piece of pepper, 1 mushroom, 1 courgette and 1 onion wedge onto 8 small metal kebabs. Put the chicken in the oven and cook for 20 to 30 minutes, basting 2 to 3 times during cooking. The chicken is cooked when the juices run clear. Cook the rice according to the pack instructions. Next, brush the griddle pan with a little more oil and cook the vegetable kebabs until tender and chargrilled, turning frequently. When cooked, remove the chicken from the oven transfer to a plate and keep warm. Pour the juices and remaining sauce into a small saucepan, reduce by half. Next drain the rice and rinse in boiling water. To serve, divide the rice between four plates, place one chicken breast on top of the rice, place 2 kebab sticks crossed on top of the chicken. Pour the sauce over the kebabs and serve.

Serves 4.

Source: Nikibone.com


COFFEE MOCHA PUNCH

~Shared by Treva, NC

Servings: 10

4 cups Strong coffee, chilled
1 quart Chocolate ice cream
1 quart Vanilla ice cream
1 cup Whipping cream, well-chilled
1/4 teaspoon Salt
1/2 cup Granulated sugar
1/4 teaspoon Almond extract
1/2 teaspoon Vanilla
1/2 teaspoon Ground nutmeg
1/4 teaspoon Ground cinnamon, optional

1. Pour chilled coffee into a punch bowl. Add walnut-sized chunks of ice cream.

2. Whip cream, adding salt, sugar, almond extract and vanilla. Whip until soft peaks form. Fold into punch. Sprinkle with nutmeg and optional cinnamon.



PORCUPINE MEATBALLS

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

These well-seasoned meatballs in a rich tomato sauce are one of my mom's best main dishes. I used to love this meal when I was growing up. I made it at home for our children, and now my daughters make it for their families. -Darlis Wilfer, Phelps, Wisconsin

SERVINGS 4-6 
CATEGORY: Main Dish 
PREP 20 min.
COOK 60 min. 
TOTAL 80 min. 

INGREDIENTS
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons vegetable oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

DIRECTIONS
In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.

Nutrition Facts
One serving:
(1 each)
Calories: 284
Fat: 14 g
Saturated Fat: 4 g
Cholesterol: 50 mg
Sodium: 900 mg
Carbohydrate: 21 g
Fiber: 1 g
Protein: 17 g

Source: Taste of Home


SEAFOOD ANGEL HAIR

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
12 oz. uncooked angel hair pasta
1/2 lb. uncooked medium shrimp, peeled and deveined
2 garlic cloves minced
2 T. olive oil
2 1/2 lb. fresh tomatoes (about 8 medium) chopped
1/4 C. chicken broth
1 t. sugar
1 t. chicken bouillon granules
1/2 t. salt
1/8 t. pepper
1 (8 oz) pkg. imitation crab meat chopped
 
Cook pasta according to package directions.  Meanwhile in a large nonstick skillet, saute shrimp and garlic in oil for 5 minutes or until shrimp turn pink.  Remove and keep warm.

In the same skillet combine the tomatoes, broth, sugar, bouillon, salt and pepper.  Bring to a boil.  Reduce heat, simmer uncovered for 15 minutes.  Stir in crab and reserved shrimp; heat through.  Drain pasta; serve with seafood mixture.

MUSTARD-CRUSTED PORK ROAST

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

1 2-pound boneless pork roast
Salt and pepper, to taste
2 tablespoons spicy mustard
1 cup garlic croutons

Cooking Directions
Heat oven to 400 degrees F. Season roast with salt and pepper; place in shallow pan and roast for 20 minutes. Meanwhile, place croutons in plastic bag, roll with rolling pin until crushed. Remove roast from oven; spread surface with mustard and sprinkle with crouton crumbs. Return to oven and continue to roast for 10-15 minutes longer, until meat thermometer reads 150-155 degrees F.

Serves 4, with leftovers.

Serving Suggestions
Simply elegant: Pork roast wearing a mustard-and-crunchy crumb coating. Serve with hot French bread, buttered broccoli spears and a green salad.

Nutrition Facts:
Calories   190 calories
Protein   26 grams
Fat   7 grams
Sodium   190 milligrams
Cholesterol   65 milligrams
Saturated Fat   3 grams
Carbohydrates   8 grams



BEEF BRACIOLE

~Shared by Treva, NC
 
SERVINGS: 12 (1 roll and 1/4 cup sauce) servings
CARB GRAMS PER SERVING: 4

Nonstick cooking spray
2  pounds boneless beef eye round roast
1/4  teaspoon salt
1/4  teaspoon ground black pepper
6  hard-cooked eggs,* peeled and chopped
1/4  cup grated Romano cheese
3  cloves garlic, minced
2  tablespoons snipped fresh parsley
1  tablespoon snipped fresh oregano
1/4  teaspoon salt
1/4  teaspoon ground black pepper
1/2  cup water
3  cups Basil Tomato Sauce or three 8-ounce cans no-salt-added tomato sauce plus 2 teaspoons dried Italian seasoning, crushed, and 1/4 teaspoon salt
 
1. Preheat oven to 375°F. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Trim fat from beef. Cut roast crosswise into 12 slices, each about 1/2 inch thick. Place one slice of the beef between two pieces of plastic wrap; gently pound with the flat side of a meat mallet to about 1/8-inch thickness. Repeat with the remaining beef slices; set aside. Season meat with 1/4 teaspoon salt and 1/4 teaspoon pepper.
 
2. In a medium bowl, combine chopped eggs, Romano cheese, garlic, parsley, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spoon a scant 1/4 cup of the egg mixture onto each beef slice. Roll up. Secure each with a wooden toothpick.
 
3. Pour the water into prepared baking dish. Arrange beef roll-ups in dish. Cover dish with foil. Bake about 1 1/4 hours or until beef roll-ups are tender.
 
4. Meanwhile, in a medium saucepan, heat Tomato-Herb Sauce over medium heat until hot. (Or in a medium saucepan, combine canned tomato sauce, Italian seasoning, and 1/4 teaspoon salt; heat through over medium heat.)
 
5. To serve, spoon some of the warmed sauce onto 12 dinner plates. Using a slotted spoon, remove beef roll-ups from baking dish; place roll-ups on sauce on plates. Drizzle roll-ups with a little of the cooking liquid in baking dish. Top with additional warmed sauce. Makes 12 (1 roll and 1/4 cup sauce) servings.
 
Basil Tomato Sauce: In a 5- to 7-quart Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 cup chopped onion and 1 cup finely chopped carrot; cook about 10 minutes or until very tender, stirring occasionally. Add 4 cloves minced garlic and 2 tablespoons snipped fresh oregano (or 2 teaspoons dried crushed oregano); cook 2 minutes more, stirring frequently. Add 1 cup dry red wine; bring to boiling, stirring up any browned bits on bottom of the pan. Boil gently, uncovered, about 10 minutes or until most of the wine evaporates. Add 7 14-1/2-ounce cans diced tomatoes (undrained), 1 teaspoon salt, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Cover; simmer for 25 minutes. Uncover and simmer for 20 minutes more. Stir in 1/3 cup snipped fresh basil just before serving. Makes 12 cups.
 
*Test Kitchen Tip: To hard-cook eggs, place 6 eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
 
Nutrition Facts Per Serving: Servings: 12 (1 roll and 1/4 cup sauce) servings Calories 162 Total Fat (g) 6 Saturated Fat (g) 2 Cholesterol (mg) 148 Sodium (mg) 359 Carbohydrate (g) 4 Fiber (g) 1 Protein (g) 21  Diabetic Exchanges Vegetables (d.e.) .5 Lean Meat (d.e.) 3



TERIYAKI CHICKEN & EDAMAME RICE BOWLS

~Shared by Jim D., WA

6 servings

INGREDIENTS
2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless, chicken breast, cut into 1/2-inch pieces
1 10-ounce package, about 1 1/2 cups edamame, thawed
1 small red bell pepper, diced
1/2 cup bottled garlic teriyaki sauce*
3 cups cooked medium or long grain brown rice
1/2 cup chopped fresh cilantro leaves
 
DIRECTIONS
Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until lightly brown and cooked through. Stir in edamame, bell pepper and teriyaki sauce. Bring to boil and cook, stirring constantly, for 30 seconds. Add rice and cilantro, stir until well combined and heated through.
 
Note: *Substitute your favorite teriyaki sauce if desired.
 
Nutrition Information
6 servings - Facts Per Serving:
Calories: 370 Fat. Total: 9g Carbohydrates, Total: 36g
Cholesterol: 65mg Sodium: 740mg Protein: 35g
Fiber: 5g % Cal. from Fat: 22% Fat, Saturated: 0g
 
Source: USA Rice Federation

JAMAICAN JERK CHICKEN

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  2 teaspoons ground allspice
-  2 teaspoons dried thyme
-  1/2 teaspoon ground cinnamon
-  1/2 teaspoon garlic powder
-  1/2 teaspoon ground red pepper
-  1/2 teaspoon salt
-  1 pound boneless, skinless chicken breast, cut into 12 strips
-  2 teaspoons vegetable oil

DIRECTIONS

In a shallow dish, combine the allspice, thyme, cinnamon, garlic powder, ground red pepper, and salt; mix well.

Toss the chicken strips in the mixture, turning to coat completely.

In a medium skillet, heat the oil over medium-high heat. Cook the chicken strips in batches, if necessary, for 2 to 3 minutes per side, or until no pink remains. Serve immediately.

Nutritional Information Per Serving (2 strips): Calories: 107, Fat: 4 g, Cholesterol: 46 mg, Sodium: 168 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 17 g
Diabetic Exchanges: 2 Lean Meat

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


SESAME KALE

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1-1/2 pounds kale
-  2 teaspoons sesame oil
-  2 garlic cloves, minced
-  1/4 cup low-fat, low-sodium chicken broth
-  1 tablespoon lite soy sauce
-  2 teaspoons toasted sesame seeds
-  Fresh ground pepper to taste

DIRECTIONS

Wash the kale, but let the water cling to it. Cut off and discard the tough stems. Slice the leaves once down the middle, then cut them crosswise into 1-inch-wide strips.

In a work, heat the oil. Add the garlic. Saute for 10 seconds. Add the kale and the broth. Cover and steam for 3 minutes until the kale wilts. Add the soy sauce.

Top the kale with sesame seeds and fresh ground pepper.

Nutritional Information Per Serving (1/2 cup): Calories: 52, Fat: 3 g, Cholesterol: 0 mg, Sodium: 127 mg, Carbohydrate: 6 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb


MUSHROOM-BEEF STROGANOFF

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  8 ounces beef top round, trimmed of fat
-  3 teaspoons extra-virgin olive oil, divided
-  1 large onion, finely chopped
-  3 cloves garlic, minced
-  1 tablespoon all-purpose flour
-  2 teaspoons paprika
-  1 (14 ounce) can reduced-sodium beef broth
-  2 teaspoons Dijon mustard
-  2 red bell peppers, sliced
-  1 pound button mushrooms, sliced (about 6 cups)
-  1/4 teaspoon salt, or to taste
-  Freshly ground pepper to taste
-  1/4 cup reduced-fat sour cream
-  2 tablespoons chopped fresh parsley

DIRECTIONS

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook, turning from time to time, until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika; cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven.

Bake the stroganoff until the beef is very tender, 1 to 1-1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff; stir to combine. Season with salt and pepper and garnish with parsley.

Nutritional Information Per Serving (3/4 cup each): Calories: 196, Fat: 8 g, Cholesterol: 38 mg, Carbohydrate: 15 g, Protein: 19 g, Fiber: 4 g, Sodium: 260 mg
Diabetic Exchanges: 2 Vegetable, 2-1/2 Lean Meat

Source: The Eating Well Diabetes Cookbook


PAN-SEARED FLOUNDER ALMONDINE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1/2 cup almonds, crushed or sliced
-  4 flounder filets, 6 ounces each
-  1/2 teaspoon salt
-  1/4 teaspoon black pepper
-  1 cup reduced fat (2%) milk
-  1 cup all-purpose flour
-  Nonstick cooking spray
-  1 lemon, cut into wedges

DIRECTIONS

Preheat the oven to 350 degrees F. When the oven has heated, place the almonds on a baking sheet and bake until they are lightly browned, about 8 - 10 minutes. Remove from the oven and cool.

Season the flounder with salt and pepper. Dip the filet into the milk, then dredge it through the flour.

Spray a pan with nonstick cooking spray and heat it over medium heat. Place the filets in the pan. Lightly brown one side, then turn the filets to brown the other side. When the filets are done, serve with a lemon wedge and a garnish of the toasted almonds.

Nutritional Information Per Serving (1 filet): Calories: 227, Fat: 4 g, Cholesterol: 124 mg, Sodium: 190 mg, Carbohydrate: 4 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 43 g
Diabetic Exchanges: 6 Very Lean Meat

Source: Cooking with the Diabetic Chef by Chris Smith and the ADA


LEMONY ANGEL HAIR TOSS

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

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

DIRECTIONS

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

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

Add arugula, tomatoes and cheese to pasta.

Toss gently to combine. Sprinkle with pine nuts and season with salt and pepper, if desired. Serve at room temperature or chilled.

Nutritional Information Per Serving: Calories: 262; Protein: 8g; Sodium: 143mg; Cholesterol: 2mg; Fat: 11g; Dietary Fiber: 5g; Digestible Carbohydrates: 7g

Note: If traditional pasta is used instead of Dreamfields in this recipe, then there is a total of 37g carbohydrate.

Source: Dreamfields Healthy Carb Pasta

COFFEE WHIRL

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 scoop vanilla ice cream
2 tablespoons strong brewed coffee, cold
1/4 teaspoon unsweetened cocoa powder

In a blender, combine ice cream, coffee and cocoa. Blend until smooth. Pour into glasses and serve.


CRISPY HERBED CHICKEN

~Shared by Maggie, TX
 
1/2 cornmeal
1/4 c. flour
2 tbsps. grated Parmesan cheese
1 1/2 tsps. Italian seasoning
1/2 tsp. garlic powder
salt and pepper
2 boneless, skinless, chicken breasts
1/2 c. skim milk
butter flavor-cooking spray
 
Heat oven to 400 degrees

Combine dry ingredients. Dip chicken into milk; coat with corn meal mixture. Pam both sides of chicken.

Place chicken on a cookie sheet that has been sprayed with non-stick cooking spray.

Bake 30 min. or until brown and tender.

Serves 2


WHITE CHOCOLATE MOCHA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 1/4 cups 2% milk
2 tablespoons white chocolate flavored syrup
1 (1.5 fluid ounce) jigger brewed espresso
1 tablespoon sweetened whipped cream (optional)

Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the white chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream and serve.

CHICKEN SALTIMBOCCA WITH ARUGULA AND TOMATO SALAD

Chef Sam Gugino says Saltimbocca means "jump into the mouth." This chicken dish lives up to the name - its very good for a fresh meal. Follow the directions closely and you can finish this recipe in no time.

Serving: 4
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes

4 tablespoons extra virgin olive oil
Four 5 to 6-ounce boneless, skinless chicken breast halves, pounded (by the butcher if possible) to half their original thickness
Salt and freshly ground black pepper
4 slices prosciutto, about 2 ounces
1/3 cup all-purpose flour
2 small bunches arugula
1 medium to large tomato, about 12 ounces
8 fresh basil leaves
1 tablespoon balsamic or quality red wine vinegar
4 fresh sage leaves or teaspoon dried sage leaves
1/2 cup dry white wine

1) Fill the sink with cold water while you put 2 tablespoons of the oil in a heavy skillet large enough to hold all the chicken in one layer without crowding. Put the skillet over medium heat. Season the chicken with salt and pepper. Put the flour on a pie plate or wax paper. Press a slice of prosciutto against each of the breast halves, then press the breast halves in the flour, shaking off any excess. (If the butcher hasn't done so, pound the chicken between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder before seasoning.) Raise the heat under the skillet to medium-high and add the chicken, prosciutto side down. Cook for 5 minutes on one side.

2) While the chicken cooks, cut the arugula crosswise into 1/2-inch wide strips, discarding the stems. Wash the arugula briefly but vigorously in the sink to remove grit. Then spin dry in a salad spinner. Remove any excess moisture with paper towels. Cut the tomato in half lengthwise, gently squeeze out some of the juice and seeds, and cut each half into thin wedges, removing the core as you do.

3) Turn the chicken over and cook for 3 minutes. Meanwhile, chop the basil. Put the remaining 2 tablespoons of oil, vinegar, and salt and pepper to taste in a small bowl and mix well with a whisk. Chop the sage. (If using dried sage, crush with your fingers.)

4) Sprinkle the sage on top of the chicken, add the wine, and cook for 1 to 2 minutes, just until the chicken is cooked through. (Cut into one piece to check if you're not sure.) Remove the chicken to a serving platter. Raise the heat to high while scraping the bits from the bottom with a wooden spoon. Cook for 1 to 2 minutes or until reduced and lightly thickened.

5) While the chicken finishes cooking, put the arugula and tomato in a large mixing bowl, sprinkle with the basil and toss with the dressing. Pour the sauce over the chicken and serve with the salad.

Based on individual serving.
Calories: 340
Total Fat: 16 g
Carbohydrates: 11 g
Protein: 37 g

Source: Cooking to Beat the Clock: Delicious, Inspired Meals in 15 Minutes by Sam Gugino


OLIVE GARDEN BROWNIE BANANA FUNTASTICO

1 package Brownie mix
1 env. Whipped Topping mix
1/2 C. Milk
1 pkg. instant banana/chocolate/strawberry pudding
1 C. Milk

As Needed:
bananas
Chocolate Topping
Pineapple Topping
Maraschino Cherries
Chopped Nuts
Whipped Cream
Banana Mousse

Prepare brownie mix according to package directions. Beat whipped topping mix and add 1/2 C. milk at high speed with an electric mixer for 5 minutes. Transfer topping to a separate bowl and reserve. Do not wash mixer bowl. Add your choice of pudding mix to bowl and 1 cup of milk. Mix on low speed for 2 minutes. Fold in whipped topping into pudding, by hand or on very low speed until well mixed. Chill while assembling banana splits. Place a brownie in the bottom of a large bowl. Spread brownie with pineapple topping. Split a banana in half lengthwise and place it next to the brownie on either side. Place desired amount of banana mousse on top of the brownie. Top with whipped cream, chocolate topping, nuts and a cherry

Source: CopyCats, Clones 'n Brand Names by Jacqueline Austin


CAMPBELL'S LASAGNA ROLL-UPS

Serves: 4
Prep. time: 30 minutes
Cooking time: 35 minutes

1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodles, cooked and drained
2 cups Prego® Traditional Pasta Sauce
3/4 cup Pace® Picante Sauce
1 cup shredded mozzarella cheese, (4 ounces)

MIX ricotta, mushrooms and pesto. Top each noodle with 1/4 cup cheese mixture. Spread to edges. Roll up like a jelly roll. Place seam-side down in 2-quart shallow baking dish. MIX pasta sauce and picante sauce and pour over roll-ups. BAKE at 400°F. for 30 minutes or until hot. Top with mozzarella cheese. Bake 5 minutes more or until cheese is melted. Let stand 10 minutes.

Source: Campbell's® Quick and Easy Cookbook


MUSHROOM AND RICE SOUP

2 cups sliced fresh mushrooms
1 cup chopped fresh mushrooms
1 cup sliced green onions
2 tbsps olive oil
6 cups vegetable stock
2 7-oz. cans whole straw mushrooms, undrained
1 cup water
3/4 tsp. cracked black pepper
3/4 tsp. dried thyme
3 cups cooked rice
1 tbsp. dry sherry

In Dutch oven over medium-high heat, cook sliced and chopped mushrooms, and green onions in oil until the liquid released has evaporated and they begin to brown. Add broth, straw mushrooms, water, pepper and thyme. Bring to a boil; reduce heat and simmer, uncovered, for 5 to 7 minutes. Stir in rice and sherry; simmer for 1 to 2 minutes. Serve with a favourite sandwich or wrap on the side. Note: Straw mushrooms, popular in Asian cooking, are so named because they're grown on straw that's been used in a paddy, giving them a subtle, nutty flavour. They are available, canned, in Asian groceries and many supermarkets.

Serves 10.

Calories 27, Fat 5 g, Carbs 17 g, Fiber 1 g. Points 1


CRAB FETTUCINI WITH ALFREDO SAUCE

Ingredients:

1 pkg. (12 oz.) fettucini
1 egg yolk, beaten
1 c. half & half or light cream
1 stick butter, melted
1 clove minced garlic, optional
1 tbsp. parsley
1 c. Parmesan cheese
1 pkg. (8 oz.) imitation crab (chunk style)

Cooking Directions:

Cook noodles (keep hot). Add egg yolk to cream. Stir. Heat crab and garlic. Put cream mixture over noodles. Add butter, parsley and cheese. Stir in crab. Let sit 10 minutes before serving. Fresh vegetables (just barely cooked) may be substituted for crab.


OLD FASHIONED BAKED RICE PUDDING

½ cup long grain rice
2 cups milk
1 cup water
½ Tbsp butter
2/3 cup sugar
½ tsp nutmeg
½ tsp salt
2/3 cup raisins

1) Stir all ingredients except raisins together in a buttered 1 & ½ quart casserole dish.

2) Bake in a slow oven (300F) for 1 hour without disturbing rice.

3) Reduce temperature to 250F and bake 1 & ½ hours.

4) Add raisins ½ hour before removing from oven.

5) Serve with fresh cream and a sprinkling of cinnamon.



BAKED NACHO CASSEROLE

Enjoy the taste of fully loaded nachos layered and baked in this irresistible casserole

Hands On: 20 minutes
Total: 50 minutes
Makes: 6 servings (about 1-1/2 cups each)

Ingredients

PAM Original No-Stick Cooking Spray
1 cup chopped green bell pepper
1 cup chopped red onion
1 pound lean ground beef (93% lean)
1 can (15 oz each) Ranch Style Black Beans, drained, rinsed
1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, drained
1 cup light mayonnaise
1 cup frozen whole kernel corn
1 teaspoon chili powder
4 ounces baked tortilla chips, crushed, divided (4 oz = about 4 cups)
1 cup shredded sharp Cheddar cheese
3 cups shredded lettuce
1/3 cup reduced fat sour cream
1/4 cup sliced ripe olives
  Chopped cilantro, optional

Directions

Preheat oven to 350F. Spray 8x8-inch glass baking dish with cooking spray; set aside.

Spray large skillet with cooking spray; heat over medium heat. Add pepper and onion, cook and stir until softened, about 5 minutes. Remove vegetables from skillet; set aside. Add beef to skillet, cook until meat is brown and crumbly and no pink remains. Add vegetables, black beans, drained tomatoes, mayonnaise, corn and chili powder to skillet; stir until combined.

Place half of meat mixture in prepared dish; top with half of the tortilla chips. Place remaining meat mixture over chips. Cover with foil; bake 25 minutes. Remove foil; top with the remaining tortilla chips and cheese. Bake, uncovered, 5 minutes or until cheese melts. Serve with lettuce, sour cream and ripe olives. Garnish with cilantro, if desired.

Nutrition (per serving)
Calories 493 Sugars 7 g
Total fat 29 g Protein 22 g
Saturated fat 9 g Vitamin A 16%
Cholesterol 70 MG Vitamin C 36%
Sodium 918 MG Calcium 19%
Carbohydrate 38 g Iron 17%
Dietary fiber 5 g     

Source: ConAgra Foods