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~Shared by Shirley, Bellingham, WA

Let's put the seniors in jail, and the criminals in a nursing home. This way the seniors would have access to showers, hobbies, and walks, they'd receive unlimited free prescriptions, dental and medical treatment , wheel chairs, etc. and they'd receive money instead of paying it out. They would have constant video monitoring, so they could be helped instantly, if they fell, or needed assistance. Bedding would be washed twice a week, and all clothing would be ironed and returned to them. A guard would check on them every 20 minutes, and bring their meals and snacks to their cell. They would have family visits in a suite built for that purpose. They would have access to a library, weight room, spiritual counseling, pool, and education. Simple clothing , shoes, slippers, P.J.'s and legal aid would be free, on request. Private, secure rooms for all, with an exercise outdoor yard, with gardens. Each senior could have a P.C. a T.V. radio, and daily phone calls. There would be a board of directors, to hear complaints, and the guards would have a code of conduct, that would be strictly adhered to.

The "criminals" would get cold food, be left all alone, and unsupervised. Lights off at 8pm, and showers once a week. Live in a tiny room, and pay $5000.00 per month and have no hope of ever getting out. Justice for all.

Get free shipping AND a $25 Restaurant.com gift certificate with your $25 order!

Installing Love

~Shared by Rusty, Leesburg, FL

Tech Support:  Yes, how can I help you?

Customer:   Well, after much consideration, I've decided to install Love.  Can you guide me through the process?

Tech Support:  Yes. I can help you. Are you ready to proceed?

Customer:  Well, I'm not very technical, but I think I'm ready. What do I do first?

Tech Support:  The first step is to open your Heart. Have you located your Heart?

Customer: Yes, but there are several other programs running now. Is it okay to install Love while they are Running?

Tech Support:  What programs are running?

Customer:  Let's see, I have Past Hurt, Low Self-Esteem, Grudge and Resentment running right now.

TechSupport:   No problem, Love will gradually erase Past Hurt from your current operating system. It may remain in your permanent memory but it will no longer Disrupt other programs. Love will eventually override Low Self-Esteem with a module of its own called High Self-Esteem. However, you have to completely turn off Grudge and Resentment. Those programs prevent Love from being properly installed. Can you turn those off?

Customer:  I don't know how to turn them off. Can you tell me how?

Tech Support:  With pleasure. Go to your start menu and invoke Forgiveness. Do this as many times as necessary until Grudge and Resentment have been completely erased.

Customer:  Okay, done! Love has started installing itself. Is that normal?

Tech Support:  Yes, but remember that you have only the base program.   You need to begin connecting to other Hearts in order to get the upgrades.

Customer:  Oops! I have an error message already. It says, "Error - Program not running on internal components." What should I do?

Tech Support:  Don't worry. It means that the Love program is set up to run on Internal Hearts, but has not yet been run on your Heart. In non-technical terms, it simply means you have to Love yourself before you can Love others.

Customer:  So, what should I do?

Tech Support:  Pull down Self-Acceptance; then click on the following files:   Forgive-Self; Realize Your Worth; and Acknowledge your Limitations.

Customer:  Okay, done.

Tech Support:  Now, copy them to the "My Heart" directory. The system will overwrite any conflicting files and begin patching faulty programming.  Also, you need to delete Verbose Self-Criticism from all directories and empty your Recycle Bin to make sure it is completely gone and never comes back.

Customer:  Got it. Hey! My heart is filling up with new files. Smile   is playing on my monitor and Peace and Contentment are copying themselves all over My Heart.   Is this normal?

Tech Support:  Sometimes. For others it takes awhile, but eventually everything   gets it at the proper time. So Love is installed and running.   One more thing before we hang up. Love is Freeware. Be sure to give it and its various modules to everyone you meet. They will in turn share it with others and return some cool   modules back to you.

Customer:  Thank you so much.

Please send this to everyone you know.... but if you decide to delete it, that is okay, too - love is not based on emails.

6 FOODS THAT WILL KEEP YOU FULL AND HELP YOU LOSE WEIGHT

1. Eggs: A recent study found that women who ate two eggs at least five times a week lost 65% more weight than dieters who didn't.

2. Almonds: A recent study found that after six months, dieters whose eating plan included almonds lost 63% more weight and 50% more body fat than dieters whose plan didn't include almonds.

3. Avocados:  Avocados aren't fat-free, but they're loaded with nutrients and a few slices will help make a salad or sandwich much more satisfying.

4. Apples: A recent study found that people who at an apple before every meal lost 40% more weight than those who didn't.

5. Oatmeal: Oatmeal has lots of soluble fiber, which slows digestion and keeps you full for hours.  Meanwhile, one study found that people who had oatmeal for breakfast and walked 15 to 30 minutes every day lost about TEN pounds in 12 weeks.

6. Peanut butter:  Peanuts and peanut butter are high in monounsaturated fats, which help fend off cravings, and research has shown that, overall, people who snack on peanuts or peanut butter lose more weight than those who don't.

LAUGH A LITTLE EVERY DAY....

~Shared by Treva, NC

There's always a lot to be thankful for if you take time to look for it. For example I am sitting here right now thinking how nice it is that wrinkles don't hurt.
 


Even when opportunity knocks, you still have to get off your a$$ and open the door.

~Shared by Deborah, Denton, TX (Also shared, in part, by Mary in Montreal and Pat in Florida)

1. I think part of a best friend's job should be to immediately clear your computer history if you die.

2. Nothing sucks more than that moment ... during an argument ... when you realize you're wrong.

3. I totally take back all those times I didn't want to take a nap when I was younger.

4. There is great need for a sarcasm font.

5. How the hell are you supposed to fold a fitted sheet?

6. Was the learning curve really necessary?

7. Map Quest really needs to start their directions on #5. I'm pretty sure I know how to get out of my neighborhood.

8. Obituaries would be a lot more interesting if they told you how the person died.

9. I can't remember the last time I wasn't at least kind of tired.

10. Bad decisions make the greatest stories.

11. You never know when it will strike, but there comes a moment at work when you know that you just aren't going to do anything productive for the rest of the day.

12. Can we all just agree to ignore whatever comes after Blue Ray? I don't want to have to restart my collection...again.

13. I'm always slightly terrified when I exit out of Word and it asks me if I want to save any changes to my ten-page research paper that I swear I did not make any changes to.

14. "Do not machine wash or tumble dry" really means I will never, ever wash this again - ever.

15. I hate when I just miss a call by the last ring (Hello? Hello? Damn it!), but when I immediately call back, it rings nine times and goes to voice mail. What did you do after I didn't answer? Drop the phone and run away?

16. I hate leaving my house confident and looking good and then not seeing anyone of importance the entire day. What a waste.

17. I keep some people's phone numbers in my phone just so I know not to answer when they call.

18. I think the freezer deserves a light as well.

19. I disagree with Kay Jewelers. I would bet on any given Friday or Saturday night more kisses begin with Miller Lite than Kay.
 
21. Sometimes, I'll watch a movie that I watched when I was younger and suddenly realize I had no idea what the hell was going on when I first saw it.

22. I would rather try to carry 10 plastic grocery bags in each hand than take 2 trips to bring my groceries in.

23. The only time I look forward to a red light is when I'm trying to finish a text.

24. I have a hard time deciphering the fine line between boredom and hunger.

25. How many times is it appropriate to say "What?" before you just nod and smile because you still didn't hear or understand a word they said?

26. I love the sense of camaraderie when an entire line of cars team up to prevent a dick from cutting in at the front. Stay strong, brothers and sisters!

27. Shirts get dirty. Underwear gets dirty. Pants? Pants never get dirty, and you can wear them forever.

28. Is it just me or do high school kids get dumber & dumber every year?

29. There's no worse feeling than that millisecond you're sure you are going to die after leaning your chair back a little too far.

30. As a driver I hate pedestrians, and as a pedestrian I hate drivers, but no matter what the mode of transportation, I always hate unicyclists.

31. Sometimes I'll look down at my watch 3 consecutive times and still not know what time it is.

32. Even under ideal conditions people have trouble locating their car keys in a pocket, finding their cell phone, and Pinning the Tail on the Donkey - but I'd bet my a$$ everyone can find and push the snooze button from 3 feet away, in about 1.7 seconds, eyes closed, first time, every time!
 
~Author Unknown

EASY BOILED CRAWFISH

~Shared by Johnny, LA
 
Crawfish boils are usually held outdoors in Louisiana.  With this scaled-down recipe, you can make it in the kitchen.  Some of the fun of boiling crawfish is personalizing your boil by adding favorites accompaniments such as artichokes, mushrooms, sausage, even broccoli.
 
Makes 6 to 8 servings.
Prep Time: 30 minutes
Cook Time: 15 minutes

Ingredients
12 pounds live crawfish
8 quarts water
1 package  (1 pound)  Zatarain's® Crawfish, Shrimp & Crab Boil
1 large onion, peeled
1 head garlic, halved crosswise
1 1/2 pounds small red potatoes
6  ears  corn, shucked and halved crosswise

Directions
1.  Pour live crawfish into a washtub or ice chest; cover with water.  Drain.  Repeat 3 to 4 times until crawfish are clean.  Drain.  Discard any dead crawfish and debris.

2.  Mix 8 quarts water, Crab Boil, onion and garlic in large (20-quart) stockpot.  Bring to boil on high heat; boil 5 minutes.  Add potatoes; boil 5 minutes.  Add crawfish and corn; return to boil.  Cover and cook 2 minutes.
 
3.  Turn off heat and let stand 20 minutes.  Add about 6 to 8 cups ice to stockpot; let stand 20 minutes to cool.  Drain and serve.


BANANA SPLIT CAKE

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

2 cups graham cracker crumbs
stick oleo, melted
1/2 cup chopped pecans
2 (8 ounce) packages cream cheese
1 cup sugar
1 can rushed pineapple, drained
1 jar strawberry jam
4 or 5 bananas, sliced
1 large carton Cool Whip
Cherries
Chopped Pecans

Combine crumbs, oleo and pecans. Pat in a 9 x 13 inch pan. Let chill 30 minutes. Cream the cheese and sugar. Spread over crust. Layer the pineapple, jam and bananas over cream cheese layer. Top with Cool Whip. Sprinkle cherries and chopped pecans on top. Refrigerate.



EASY QUILT CAKE

~Shared by Treva, NC

I got this from a friend and haven't tried it yet; but, it looks interesting.

Red, white, blue . . . and delicious! Our show stopping quilt cake only looks complicated: you start with a mix and then use packaged frosting to decorate. This cake will be the star of your cookout!
 
PREP: 2 hours plus cooling
BAKE: About 40 minutes
MAKES: 24 servings

Ingredients:

2 packages (16 ounces each) pound-cake mix
1/2 (14-ounce) package white candy melts (1 heaping cup)*
3 tablespoons light corn syrup
Blue and red food-color pastes
2 containers (16 ounces each) vanilla frosting
Cornstarch

Special Equipment:
3 decorating bags
3 couplers
1 small smooth basket-weave tip (1/4-inch opening)
1 small writing tip (1/16-inch opening)
1 medium writing tip (1/4-inch opening)
1 medium star-shaped cookie cutter (about 2 1/4 inches)
1 small star-shaped cookie cutter (about 1 1/4 inches)

Directions:
1. Preheat oven to 350 degrees F. Grease and flour 13" by 9" metal baking pan.
 
2. Prepare cake mixes as labels direct, using 1 large bowl. Spread batter evenly in prepared pan. Bake cake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan 15 minutes. Invert cake onto wire rack to cool completely.

3. Meanwhile, prepare candy clay: In 2-cup glass measure or small microwave-safe bowl, microwave candy melts on Medium (50 percent power) 1 minute; stir. Microwave 10 seconds longer; stir until smooth. Stir in corn syrup until blended. Transfer half of candy clay to sheet of waxed paper. Knead blue food-color paste into candy clay in bowl to tint royal blue; transfer to another sheet of waxed paper. Let stand at room temperature, uncovered, to dry while decorating cake.

4. Tint 1 cup frosting bright red; spoon into decorating bag fitted with coupler and basket-weave tip. Tint 1/2 cup frosting royal blue; spoon into another decorating bag fitted with coupler. Spoon 1/2 cup white frosting into another decorating bag fitted with coupler. Place each decorating bag in a plastic bag until ready to use, to prevent frosting from drying out. Reserve remaining white frosting.

5. Place cake on tray with long side facing you. With toothpick, score grid of 9 rectangles (about 4" by 2 3/4" each) on top of cake. Spread reserved white frosting on sides of cake.

6. Pipe red frosting in horizontal rows to cover upper left rectangle. Repeat to cover alternating rectangles (5 rectangles in all). Remove basket-weave tip from bag of red frosting; wash and dry. Attach tip to bag with blue frosting; use to pipe horizontal rows to cover remaining 4 rectangles. Remove basket-weave tip; wash and dry. Attach tip to bag with white frosting; use to pipe 6 horizontal stripes on top of each rectangle with red frosting, leaving a red stripe at top and bottom of rectangle.

7. Remove basket-weave tip from bag of white frosting and attach small writing tip. Use to pipe thin stitching lines between rectangles and around top edge of cake. Attach medium writing tip to bag with red frosting; use to pipe a row of 1/4-inch beads around bottom edge of cake.

8. Roll white candy clay between 2 sheets waxed paper (very lightly dusted with cornstarch to prevent sticking) to 1/8-inch thickness. With medium star-shaped cookie cutter, cut out 4 stars. Roll blue candy clay as above. With small star-shaped cutter, cut out 20 stars. If stars are too soft to handle, set aside at room temperature to firm slightly.

9. Place a white star in center of each blue rectangle. Place blue stars along sides of cake.

Each serving: About 380 calories, 3 g protein, 64 g carbohydrate, 13 g total fat (6 g saturated), 0 g fiber, 37 mg cholesterol, 195 mg sodium.

*Available in stores where cake-decorating supplies are sold

Source: Good Housekeeping


CHOCOLATE COVERED OREO COOKIES

~Shared by Barb C., Chula Vista, CA
 
Ingredients:

One bag of Oreo® cookies
One 8-ounce package of cream cheese
One package semi-sweet chocolate chips (or milk chocolate)

Directions:

Take cookies and place them in a food processor and process until fine. Add cream cheese and process until combined. Roll into small balls and freeze for 15-20 minutes. Slowly melt chocolate chips or milk chocolate. Using a toothpick dip each ball into the chocolate and place on a cookie sheet until cooled completely. Store tightly closed.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


SPANAKORIZO
Traditional Greek Spinach & Rice

~Shared by Linda H., Rosharon, TX

This is the traditional recipe for this delicious dish that is a warming and hearty meal in itself or it can be served as a side dish with a light entree. Try topping with a sprinkle of crumbled feta.

2 1/4 pounds of fresh spinach, chopped, washed, drained
1 spring onion, chopped
1/3 cups of olive oil
1 1/3 cup of water
1 1/3 cups of long-grain rice
5 1/4 cups of water
sea salt
freshly ground pepper
juice of 1 lemon (about 2 tablespoons)

In a stock pot, sauté the chopped spring onion in the oil over medium heat for 8-10 minutes. Add spinach and 1 1/3 cups of water and cook until the spinach wilts, about 5-7 minutes. Add rice and 5 1/4 cups of water, bring to a boil, and cook for 15 minutes, stirring occasionally. Stir in lemon juice and salt, cook for another 5 minutes and remove from heat. Stir, cover, and let sit for 20 minutes until the dish "melds."

Serve with wedges of lemon and freshly ground pepper.

Source: Nancy Gaifyllia, for About.com



GREEK LAMB SKEWERS

~Shared by Jim D., WA

Active Time:  20 Minutes
Total Time:  1 Hour 20 Minutes
Serves 4

INGREDIENTS
1 1/2 lb. diced lean lamb
1/4 cup lemon juice
1 tablespoon olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh oregano leaves
 
DIRECTIONS
Marinate diced lamb in combined lemon juice, oil, garlic and oregano for 1 - 12 hours.
 
Prepare a fire in a grill to a high heat. (For wood or charcoal barbecues, heat to glowing coals. There must be no flames.)
 
Thread diced lamb onto metal skewers, reserving marinade to use as a baste. Cook, turning and basting occasionally, for about 8 minutes, or until sealed, well browned and done to your liking.
 
Nutrition Information
Serves 4 - Facts Per Serving:
 
Calories: 267 Fat. Total: 12g Carbohydrates, Total: 2g
Cholesterol: 112mg Sodium: 109mg Protein: 35g
Fiber: 0g % Cal. from Fat: 40% Fat, Saturated: 0g
 
Source: The Barbecue Cookbook


STARS AND STRIPES GRAND FINALE CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 pints fresh strawberries, hulled and sliced
1/2 cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
 
2 pints fresh blueberries
1/2 cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
 
2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
2 (8 ounce) tubs frozen whipped topping, thawed
 
Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.

In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.

Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.

Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.

The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.

Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.


THAI SWEET CHILI SAUCE

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

Makes a little over a cup.

3 large garlic cloves, peeled
2 red Jalapeño peppers, seeded (Your mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper.)
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 tablespoon salt
1 tablespoon cornstarch or potato starch
2 tablespoons water

In the blender, purée together all the ingredients, except for the last two.

Transfer the mixture to a saucepan and bring to a boil over medium-high heat. Simmer over medium heat until mixture thickens up a bit and the garlic-pepper bits begin to soften, about 3 minutes.

Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer one more minute. The cornstarch will help the sauce to thicken slightly thereby causing nice suspension of the garlic-pepper bits; otherwise, you get a thin sauce with all the little pieces floating at the top.

Let cool completely before storing in a glass jar and refrigerate.

Source: shesimmers.com


SEAFOOD PROVENCALE
(Microwave)

~Shared by Larry Holmes, Toronto, Canada

2 tablespoons salad oil
3 garlic cloves, minced
2 carrots, sliced
1 large onion, sliced
1 medium zucchini, thickly sliced
1 28-ounce can tomatoes
1 8-ounce bottle clam juice
3/4 teaspoon thyme or oregano
1 pound cod  or other fish fillet
½ pound medium shrimp, shelled and deveined

In a 3-quart casserole, cook salad oil, garlic, onion and zucchini, covered, on HIGH 12 to 14 minutes until tender, stirring occasionally.  Stir in tomatoes with their liquid, calm juice, thyme, salt and pepper to taste.  Cook, covered, on HIGH 4 to 5 minutes until mixture begins to boil, stirring halfway through cooking.

Cut fish fillets crosswise in half;  arrange in center of casserole.  Arrange shrimp in circles around edge of dish with tails toward center.  Cook covered, on HIGH a4 to 6 minutes until fish is opaque and flakes easily when tested with a fork and shrimp turn pink;  rotate dish halfway through cooking.

Makes 6 servings.


TRIPLE BI-PASS

~Shared by Johnny, LA

Note from Maggie: Johnny and I were talking about this recipe. We agree it is a keeper and think adding some jalapenos to the meat mix is essential. I say add a slice of cheddar cheese to the roll. YUM!

Yield 6 servings

Ingredients

1 1/2 pounds ground beef
1 egg, beaten
1/2 cup chopped onion
salt and pepper to taste
1 tablespoon red pepper flakes, or to taste
6 hot dogs
1 pound sliced bacon
toothpicks
2 cups barbecue sauce, your choice
6 hoagie rolls, split lengthwise

Directions

1. Preheat an outdoor grill for medium heat. Pour barbeque sauce into a square baking dish, and set aside.

2. In a medium bowl, stir together the ground beef, egg, onion, salt, pepper, and red pepper flakes using your hands. Pack enough meat around each hot dog to completely cover it, but not too thick. Wrap 2 slices of bacon around each beef covered hot dog, and secure with toothpicks.

3. Lightly oil the grilling surface, and place the bacon-wrapped hamburger covered hot dogs on the grill. Cook for about 10 minutes, turning occasionally - but carefully, until the beef is cooked through and bacon is nicely browned. Remove from the grill, and roll in the dish of barbeque sauce to coat. Remove toothpicks, and serve on hoagie rolls.


ORIENTAL CHOP SUEY

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1 lb. pork (cubes)
1 lb. veal (cubes)
1/2 c. chopped onions
2 c. celery, finely chopped
2 Tbsp. molasses
1 (8 oz.) can water chestnuts, thinly sliced
2 Tbsp. brown sugar
1/4 c. soy sauce
1 tsp. salt
1 can bean sprouts (No. 2)
1/4 tsp. pepper
2 Tbsp. cornstarch
1/4 c. water
 
Brown pork and veal in 3 quart saucepan, stirring occasionally. Add vegetables, brown sugar, molasses, soy sauce and seasonings. Mix well. Cover. Place on medium heat until cover is too hot to touch (3 to 5 minutes). Reduce heat to low and simmer 25 to 30 minutes. Add bean sprouts and mix well. Simmer and thicken with cornstarch and water to the desired consistency. Serve with rice or chow mein noodles.


CHICKEN AND NOODLES CASSEROLE

~Shared by Treva, NC

4 chicken breasts cooked and cut into bit sized pieces
1 can cream of chicken soup
2 stalks celery, diced
1/4 c. Chopped onion
1/2 c. Chopped almonds
1-2 c. Grated longhorn cheese
8 oz. Cooked egg noodles

Mix all ingredients together and bake in 350 degree oven for about 20 minutes.


SHRIMP FLORENTINE CASSEROLE

~Shared by Barb C., Chula Vista, CA

Serving Size: 6   

1/2 pound  butter
2  tablespoons  flour
1 small  onion -- chopped
1 teaspoon  Worcestershire sauce
Pinch of thyme
1/2 pint  whipping cream
1 cup  cheddar cheese -- grated
Jigger of white wine
1/4 pound  mushrooms -- thinly sliced
2  teaspoons  butter
1 package  frozen spinach -- drained
1 pound  medium shrimp -- deveined
Croutons

Melt 1/2 lb butter, add flour, onion and blend. Sprinkle with Worcestershire and pinch of thyme. Slowly add whipping cream and Grated cheese.

Blend in wine, Set aside cream sauce. Saute mushrooms in 2 t butter. Set aside. Place spinach in bottom of casserole dish. Place shrimp on Top of spinach.

Place sauteed mushrooms on top of shrimp. Pour sauce over all. Place Croutons on top of sauce. Bake covered at 300 for 20 minutes. May Serve with rice.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


STUFFED PASTA SHELLS ALFREDO

~Shared by Linda H., Rosharon, TX

15 oz. chopped spinach, cooked & well-drained
1/4 medium onion, chopped
1/2 C. grated Swiss cheese
1/2 t. seasoned salt
1/8 t. cayenne pepper
4 eggs
1/2 C. heavy cream

1 t. olive oil
24 jumbo pasta shells
6 T. unsalted butter
1 & 1/2 C. heavy cream
1 C. Parmesan cheese
1/2 t. nutmeg

In a food processor, add the chopped spinach, chopped onion, Swiss cheese, seasoned salt, cayenne pepper and eggs, processing until smooth. Add the heavy cream (1/2 C.). Remove to a 9 by 5 inch bread pan and bake in a 350 degree oven in a water bath for 45 minutes to 1 hour, uncovered. Remove from oven and chill.

In a heavy pot, put 6 cups water with the olive oil and bring to a boil. Drop in the pasta shells and cook for about 12 to 15 minutes. Remove with a slotted spoon and cool.

In a heavy pot, melt 6 T. of butter until it foams up. Add the heavy cream and heat until it foams up. Remove from heat and add the Parmesan cheese and nutmeg, stirring constantly.

Take the cookd pasta shells and stuff with the cooled spinach mixture. Put in pan side by side. When you have finished all of them, ladle the sauce over them and cover with foil. Bake in a 300 degree oven for about 15 mintues.

Source: http://www.helenginger.com/bunko_pg.htm


CANTALOUPE ICE POPS

~Shared by Jim D., WA
 
Makes eight 2-ounce pops

Ingredients
 
1 small cantaloupe
½ cup water
¼ cup sugar
1 tablespoon finely slivered fresh mint leaves
¼-1/3 cup lemon juice, depending on the sweetness of the melon

Instructions
 
1. Cut cantaloupe in half; remove and discard the seeds. Scoop out the flesh and transfer to a food processor. Puree until smooth; measure 1 1/3 cups puree and transfer to a small bowl. (Reserve any remaining puree for another use, such as a smoothie.)

2. Pour water into a small saucepan, add sugar and bring to a boil over high heat. Stir in mint and immediately remove from the heat. Let stand for 1 minute.

3. Stir the mint syrup and lemon juice into the cantaloupe puree. Pour the mixture into 8 individual popsicle molds or small (2-ounce) paper cups.

4. Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm. Dip the molds briefly in hot water before unmolding.

Tips
 
Equipment: 8 popsicle molds or small (2-ounce) paper cups

Nutrition Information
Per serving: 45 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrate; 1 g protein; 1 g fiber; 10 mg sodium; 160 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Vitamin A (35% dv).
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate
 

STEAK FAJITAS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/4 cup vegetable oil
Juice of 3 limes
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 beef skirt or flank steak (about 1 pound)
3 red, green and/or yellow belll peppers, seeded and cut into strips
3 onions, cut into wedges
6 (8-10 inch) flour tortillas, warmed

In a large shallow bowl, combine 3 tblsp oil, lime juice, garlic powder, salt and black pepper. Add steak and turn to coat. Cover and marinate in refrigerator for 1 hour. In a large skillet, heat 1 tblsp oil over medium heat. Add bell peppers and onions and cook 12-14 minutes, or until tender and slightly browned, stirring occasionally. Meanwhile, place another large skillet over medium heat. Remove steak from marinade and place in the skillet (discard marinade). Cook 5-6 minutes on each side for medium. Transfer steak to a cutting board and slice across the grain into thin strips. Place sliced steak, bell pepper and onion mixture and warm tortillas on serving plates and let everyone make their own fajitas. Set out bowls of your favorite toppings - salsa, guacamole, shredded cheddar cheese, black olives, jalapeno peppers, sour cream and let everyone have fun stuffing tortillas.


TEXAS CHICKEN

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

How about some Texas style chicken?  Oh yes, I am a big fan of rubs on meat and poultry and this rub did not let me down.  I picked up a half of chicken cut up at the local grocery.  I am a huge chicken fan but I like to switch up the flavors to keep things interesting. With this idea, I combined several spices together and gave the chicken a good rub in the morning before work. I then wrapped the chicken up and let it sit in the fridge to intensify with flavor.  You can even do this the night before if you have time.  When using rubs like this one below, I like to keep the skin on so the flavor will stick better.  Once cooked, you can remove the skin if you want before eating it.  That is if you are watching your caloric intake or just do not like crispy baked chicken skin. Below is both the rub recipe as well as the instructions I went with for cooking the chicken.  I also made a nice batch of sweet potato fries (which I am literally addicted to).

Ingredients

Chicken:
1/2 Chicken cut in pieces
2 Sweet Potatoes

Rub:
5 tablespoons paprika
2 1/2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
4 teaspoons black pepper
4 teaspoons dried parsley
2 teaspoons cayenne pepper
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/4 teaspoon hot chili powder
Grated lemon zest

Method

1. Preheat oven to 350 degrees.

2. Prepare chicken and ensure the chicken is clean and dry.  ( I like to pat it dry with paper towel to ensure the rub will adhere better).

3. Take some of the rub and massage it all over the chicken, pressing firmly to allow it to penetrate the skin.  Transfer it to a tupperware dish or a ziploc bag and let it rest in the fridge.

4. Slice sweet potatoes according to the instructions.

5. Place chicken on cookie sheet and bake at 350 for about 45 - 60 minutes.

Zesty Tip: When I make rubs, I make them in large batches and store it in jars for future use.  This saves a lot of time and adds variety to your dinner.  As I have mentioned before… variety is the spice of life.

Source: Zestycook.com



FRESH-SQUEEZED RASPBERRY LEMONADE

~Shared by Larry J., Spring Hill, TN

Pour a tall glass of cool lemonade infused with sweet raspberries. Garnish the rim with red, white, and blue sugar for a patriotic finish. To make colored sugar, mix one drop of food coloring with 1/2 cup of sugar in a zip-top bag and shake.

Ingredients

6 oz.fresh raspberries
2/3 cup sugar
1 cup lemon juice
2 cups water

Preparation

In a small bowl, with a potato masher or spoon, mash 1 cup rinsed fresh raspberries (6 oz.) with 2/3 cup sugar. Let stand 10 minutes. Press through a fine strainer into a pitcher (at least 1 1/2 qt.); discard seeds. Stir in 1 cup lemon juice and 2 cups water.taste and add more sugar if desired. Pour into tall, ice-filled glasses.


MESS O’ GREENS

~Shared by Johnny, LA

1 smoked ham hock (about 9 ounces each) or 1 teaspoon of Better Than Bouillon Ham Base
2 garlic cloves, minced
2 tablespoons cider vinegar
2 teaspoon sugar
1/2 teaspoon crushed red pepper
3 pounds collard greens, well rinsed, thick stems trimmed of and
discarded, cut crosswise into 1/2-inch-thick strips
Salt and pepper to taste
1 med. onion
bacon drippings

In a large pot, combine the bacon drippings with the chopped onion and sauté. When limp, add the garlic and sauté til aroma released. Add the sugar and the seasonings and 1/2 c. water. Add the collards and stir well, simmer on low.

Cook the ham hock in a pressure cooker with 2 cups of water for 45 minutes. When done, add 2 cups of the liquid to the greens and when ham hock is cool enough to handle, cut the meaty parts off and add to the pot of greens.

Serves 4 to 6.


POTATO CANDY

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

1/4 cup butter, softened
1/2 (8 oz) pkg cream cheese
1 tsp vanilla extract
4 cups confectioners' sugar
2 1/2 cups flaked coconut
1 Tbsp ground cinnamon

In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.



BACON, EGG, AND CHEESE STRATA

~Shared by Treva, NC

"Eggs combine with cheese, bacon, and bread to become a fluffy cheese strata that no one can resist! This is an easy recipe for guys who want to surprise that special someone with breakfast in bed!"

12 thick slices white bread, cut into 1 inch cubes
1/4 cup crumbled cooked bacon
2 cups shredded Cheddar cheese
1 1/2 cups chopped fresh mushrooms (optional)

12 eggs
2 1/2 cups half-and-half
1 teaspoon Dijon mustard

1. Toss cubed bread with bacon, cheese, and mushrooms, and pour into a 9x13 inch baking dish. Whisk together eggs, half-and-half, and mustard until smooth, then pour evenly over cubed bread. Cover dish with plastic wrap, and refrigerate overnight.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Remove plastic wrap from the baking dish, and bake strata in preheated oven until the top is golden brown, and the eggs are set, about 1 hour. Let stand for 10 minutes before serving.


AMISH PORK CHOPS CASSEROLE

~Shared by Barb C., Chula Vista, CA

8 pork chops
1 c. Ketchup
1 can celery soup
1/2 c. Chopped onion
1 or 2 tbsp. Worcestershire sauce
 
Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish. Bake at 275 degrees for 2 hours.


BUTTERNUT SQUASH RISOTTO

~Shared by Linda H., Rosharon, TX

Servings: 4-6 big servings

6-8 cups chicken broth (use vegetable broth for vegetarian option)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred) 
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt 

Heat broth in a med pot and keep warm over low heat. Melt 4 Tbsp of butter in a large saucepan; add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook, stirring continupusly, over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a ladle or so of broth at a time, cook and stir until all of the broth is absorbed, and until the rice is tender, but still firm to the bite, about 15 to 20 minutes.

During the last minutes of cooking, add remaining tablespoon of butter, 1/3 cup Parmesan, and chives. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

Source: CookEatShare


PASTA CAPRESE

~Shared by Jim D., WA

This dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil (the test kitchen prefers Columela Extra-Virgin). Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta. If handmade buffalo- or cow’s-milk mozzarella is available (it’s commonly found in gourmet and cheese shops packed in water), we highly recommend using it, but skip the step of freezing and add it to the tomatoes while marinating. Additional lemon juice or up to 1 teaspoon sugar can be added at the end to taste, depending on the ripeness of the tomatoes.

1/4 cup extra-virgin olive oil 
2-4 teaspoons fresh lemon juice (see note above)
1 small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
1 small shallot , minced fine (about 2 tablespoons)
 Table salt and ground black pepper 
1 1/2 pounds ripe tomatoes , cored, seeded, and cut into 1/2-inch dice
12 ounces fresh mozzarella cheese , cut into 1/2-inch cubes (see note above)
1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle
1/4 cup chopped fresh basil 
1 teaspoon sugar (see note above)

Instructions
1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

2. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.

3. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.

PROBLEM: Mozzarella Chewing Gum
Industrially produced mozzarella clumps into a rubbery, stringy mess when combined with hot pasta.

SOLUTION: Dice, then freeze
Freezing the cheese for 10 minutes before combining it with the pasta prevents it from turning into taffy.

Source: Cook's Illustrated


CHANTILLY TORTE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter -- softened
1 cup sugar -- divided
5 eggs -- separated
1/2 teaspoon almond extract
3 tablespoons milk
1/2 cup slivered almonds
2 cups heavy cream
2 tablespoons powdered sugar
1 pint fresh strawberries -- hulled and sliced
 
Grease and flour 2-9" round cake pans. Combine flour, baking powder and salt; set aside. In a large bowl, combine butter and 1/2 cup sugar, and beat until creamy. Add egg yolks, one at a time, beating well after each addition. Blend in almond extract and milk. Fold in flour mixture. Spread in prepared pans; set aside.

Beat egg whites in a small bowl until foamy. Gradually add remaining 1/2 cup sugar and beat until stiff peaks form. Spread over cake batter.

Sprinkle with almonds. Bake in center of preheated convection oven on rack position 2 at 325°F. for 25 minutes. Cool 5 minutes then turn out, meringue side up. Cool completely.

Beat cream with powdered sugar until soft peaks form.

Place 1 cake layer on serving platter. Spread with half the cream mixture and half the strawberries. Place remaining cake layer on top and repeat with the cream and strawberries. Refrigerate until ready to serve.


NAAN

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

Prep Time: 30 Minutes
Cook Time: 7 Minutes
Ready In: 3 Hours
Servings: 14

"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain."

Ingredients:
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten 2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Directions:
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During the second rising, preheat grill to high heat.

4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Source: Recipezaar


ENGLISH SUMMER PUDDING

~Shared by Marilyn, Canton, OH

4 1/2 cups coarsely chopped peeled ripe fresh peaches (about 1 3/4 pounds)
2 cups fresh raspberries
2 cups fresh blackberries
1/3 cup orange juice
1/4 cup sugar
3 tablespoons Triple Sec or other orange-flavored liqueur or orange juice
1 teaspoon grated lemon rind
1 (10-inch) round angel food cake
Fresh raspberries or blackberries (optional)
 
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally; set aside.

Cut cake into 1-inch-thick slices; cut each slice in half diagonally to make 2 triangles. Line the bottom and sides of a 3-quart straight-sided glass bowl or trifle bowl with half of the cake pieces; spoon half of peach mixture into cake-lined bowl. Arrange half of remaining cake pieces over the peach mixture, and spoon remaining peach mixture over cake. Top with remaining cake pieces.

Place plastic wrap on surface of cake pieces, and place a small plate on top of plastic wrap; place a 1-pound can on plate to firmly press mixture. Chill for 8 hours. Remove plate and plastic wrap. Garnish with additional fresh berries, if desired.

Yield - Serves 8.


FRESH WATERMELON SALSA

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

2 c Seeded & coarsely chopped watermelon
2 tb Chopped onion
2 tb Chopped water chestnuts
2 To 4 tablespoons chopped Anaheim chilies
2 tb Balsamic vinegar
1/4 ts Garlic salt

Combine all ingredients; mix well. Refrigerate 1 or more hours.

Makes 2 cups.


CINNAMON WALNUT PULL-APART LOAVES

~Shared by Treva, NC

6 & 1/2 c. all-purpose flour
6 tbsp. sugar
1 1/2 tsp. salt
2 pkgs. Fleischmann's active dry yeast
1 c. milk
3/4 c. water
1/3 c. butter
3 eggs, room temperature
1/2 c. sugar
1/2 c. walnuts, finely chopped
2 tsp. cinnamon
1/4 c. butter, melted

In bowl, mix 2 cups flour, 6 tablespoons sugar, salt and undissolved yeast. Heat milk, water, and 1/2 cup butter to 120 degrees. butter need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make stiff dough. Knead 8-10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.

Combine 1/2 cup sugar, walnuts and cinnamon. Punch dough down. Divide in half; roll each to 14 x 8 inch rectangle. Brush with melted butter; sprinkle with nut mixture. Cut into 8 x 3 1/2 inch strips. Stack strips; cut into 3 1/2 x 2 inch pieces. Place on edge in a row in 2 greased 9 x 5 x 3 inch loaf pans. Cover; let rise until doubled. Bake at 375 degrees for 25-30 minutes. Cool; glaze.


LEMON-BASIL COUSCOUS

~Shared by Linda H., Rosharon, TX

1 package (10 oz.) couscous
1 can (15 oz.) garbanzo beans (chick peas), drained and rinsed
1/4 C. chopped fresh basil
1/2 of a medium-sized red onion, chopped
1 medium-sized tomato, chopped
1/2 C. lemon juice
1-1/2 tsp. salt
1/2 tsp. black pepper

Prepare the couscous according to the package directions. Place the couscous in a large bowl to cool.

Add the remaining ingredients and toss until well combined.

Cover and chill for at least 1 hour before serving.

12 to 16 servings.  

Source: Fruit and Veggies Yahoo Groups


FIVE-SPICE POWDER

~Shared by Jim D., WA

This is a traditional Chinese seasoning combination using American wild ginger.

MAKES 2/3 CUP

2 tablespoons cinnamon stick pieces
2 tablespoons ground dried wild ginger or regular ginger
2 tablespoons star anise
2 tablespoons fennel seeds
2 tablespoons cloves
1/4 teaspoon black peppercorns

Grind all the ingredients into a powder using a spice grinder.

Store Five-Spice Powder in a tightly covered jar.

Source: The Wild Vegetarian Cookbook by Steve Brill


BROCCOLI STUFFED SHELLS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/4 c Vegetable broth
1 c Chopped mushrooms
1/2 c Chopped onions
2 Cloves garlic, minced
1 tb Minced fresh oregano
1 tb Minced fresh basil
2 c Nonfat ricotta cheese
2 1/4 c Chopped broccoli, steamed
3 Egg whites, lightly beaten
18 Jumbo shell macaroni, cooked al dente and drained
2 c Tomato sauce
Fresh ground black pepper to taste

Place broth in skillet over medium heat. Add mushrooms, onions, and garlic. Cook, stirring, for 5 minutes or until lightly browned. Remove from heat and stir in oregano, basil, ricotta, broccoli, and egg whites. Preheat oven to 350 degrees F. Stuff drained shells with ricotta-broccoli mixture. Spread 1/2 cup tomato sauce on bottom of 9 by 13 inch nonstick baking pan. Arrange shells over sauce. Top with remaining sauce. Bake for 30 minutes or until shells are hot. Top with black pepper to taste.

CHEESE-STUFFED FRENCH TOAST WITH STRAWBERRY SAUCE

~Shared by Treva, NC
 
12 (1-ounce) diagonally cut slices French bread
1/4 cup sifted powdered sugar
1 (8-ounce) tub reduced-fat cream cheese
2 1/2 cups 1% low-fat milk
1/3 cup sugar
1/2 teaspoon vanilla extract
4 large egg whites
2 large eggs
Cooking spray
Strawberry Sauce*
Candied Lemon Rind*

Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.
 
Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed.
 
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.
 
Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.

Yield:  6 servings (serving size: 2 slices toast and 1/2 cup sauce)
 
CALORIES 517 (19% from fat); FAT 10.9g (sat 5.4g,mono 3.9g,poly 1.2g); IRON 2.2mg; CHOLESTEROL 101mg; CALCIUM 242mg; CARBOHYDRATE 89.5g; SODIUM 653mg; PROTEIN 17.8g; FIBER 4g 

Strawberry Sauce *

4 cups sliced strawberries
1/3 cup honey
3 tablespoons fresh lemon juice

Combine all ingredients in a bowl; stir well. Cover and let stand 1 hour.

Yield:  3 cups (serving size: 1/2 cup)
 
CALORIES 89 (4% from fat); FAT 0.4g (sat 0.0g,mono 0.1g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 16mg; CARBOHYDRATE 23.2g; SODIUM 2mg; PROTEIN 0.7g; FIBER 2.6g
 
Candied Lemon Rind *

1 large lemon
1/4 cup sugar, divided
1 tablespoon water

Carefully remove rind from lemon using a vegetable peeler. Cut rind into 1/8-inch-thick strips; set aside.

Combine 2 tablespoons sugar and water in a 2-cup glass measure. Microwave at High 1 minute; stir in rind strips. Microwave at High 2 minutes, stirring every 30 seconds. Add remaining 2 tablespoons sugar, and toss well. Spread rind in a single layer on wax paper; let stand at room temperature until dry. Store in an airtight container.

Yield:  1/4 cup
 
Source: Cooking Light, APRIL 1995


BUFFALO CHICKEN WRAP

~Shared by Jim D., WA

Moms and Dads like wraps because they’re neat and compact--so beware: ours is messy and spicy. This fiery combination of buffalo chicken in a modern wrap is guaranteed to drip. Get out the big napkins and have a ball!

Servings: 4 servings
Total Time: 35 minutes
Ease of Preparation: Easy

Ingredients:

2 tablespoons hot pepper sauce, such as Frank’s RedHot
3 tablespoons white vinegar, divided
1/4 teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 pound chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
Freshly ground pepper to taste
1/4 cup crumbled blue cheese
4 8-inch whole-wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomato, diced

Steps:

1: Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.

2: Heat oil in a large nonstick skillet over medium-high heat. Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Add to the bowl with the hot sauce; toss to coat well.

3: Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl. Stir in blue cheese.

4: To assemble wraps: Lay a tortilla on a work surface or plate. Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato. Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich. Repeat with the remaining tortillas.

Nutrition: (Per serving)
Calories - 275
Carbohydrates - 29
Fat - 8
Saturated Fat - 2
Monounsaturated Fat - 2
Protein - 24
Cholesterol - 55
Dietary Fiber - 3
Potassium - 266
Sodium - 756
Nutrition Bonus - Vitamin A (35 daily value), Selenium (28 dv), Vitamin C (20 dv).

Source: EatingWell Test Kitchen

BISTRO STEAK

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  1-1/2 pounds 1-inch-thick bone-less beef top sirloin steak
-  2 tablespoons light mayonnaise
-  1 tablespoon Dijon-style mustard
-  1 teaspoon dried tarragon
-  1/4 teaspoon black pepper

DIRECTIONS

Preheat the broiler. Coat a broiler pan or rimmed baking sheet with nonstick cooking spray. Place the steak on the broiler pan.

In a small bowl, combine the remaining ingredients; mix well. Spread the mixture over the steak, coating well.

Broil for 12 to 15 minutes for medium-rare, or to desired doneness beyond that, turning halfway through the cooking. Thinly slice and serve.

Nutritional Information Per Serving (1/6 of recipe): Calories: 158, Fat: 7 g, Cholesterol: 66 mg, Sodium: 149 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 22 g
Diabetic Exchanges: 3 Lean Meat

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


CHICKEN PICCATA

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1/4 cup all-purpose flour
-  1 egg, lightly beaten
-  4 boneless, skinless chicken breast halves (1 pound total), pounded to 1/4-inch thickness
-  1/4 teaspoon salt
-  1/4 teaspoon black pepper
-  2 tablespoons butter
-  1/3 cup dry white wine
-  1 tablespoon capers
-  1 lemon, cut in half

DIRECTIONS

Place the flour in a shallow dish. Place the beaten egg in another shallow dish. Season the chicken with salt and pepper. Coat the chicken breasts with the flour, then dip in the egg.

In a large skillet, melt the butter over medium-high heat. Cook the chicken for 3 to 4 minutes per side, until golden.

Add the wine and capers to the skillet and squeeze the lemon over the chicken. Cook for 2 to 4 more minutes, or until the chicken is cooked through and the sauce begins to glaze the chicken.

Nutritional Information Per Serving (1 breast half): Calories: 243, Fat: 10 g, Cholesterol: 137 mg, Sodium: 346 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 28 g
Diabetic Exchanges: 1/2 Carbohydrate, 4 Lean Meat

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


SPICY TURKEY SAUSAGES

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1/2 cup finely minced cilantro
-  1/2 cup finely minced parsley
-  2 teaspoons fennel seeds
-  1/4 teaspoon cumin
-  1/4 teaspoon cloves
-  1 teaspoon crushed red pepper flakes
-  Fresh ground pepper and salt to taste
-  1 pound lean ground turkey (your butcher can grind this for you)

DIRECTIONS

Combine all ingredients in a food processor, or mix together very well by hand.

Let the turkey mixture chill for several hours. Then form the mixture into patties.

In a nonstick skillet, cook the patties on each side for 3-4 minutes until the turkey is cooked through.

Nutritional Information Per Serving (2 ounces): Calories: 84, Fat: 0 g, Cholesterol: 50 mg, Sodium: 58 mg, Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 18 g
Diabetic Exchanges: 2 Very Lean Meat

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


SALMON WITH CUCUMBERS AND DILL

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  2 tablespoons all-purpose flour
-  1/4 teaspoon salt, or to taste
-  Freshly ground pepper to taste
-  1-3/4 pounds salmon fillet, preferably center-cut, skin removed , cut into 1-1/2-inch cubes
-  4 teaspoons extra-virgin olive oil, divided
-  2 seedless cucumbers (1-1/2 pounds), cut into 2-by-1/2-inch sticks
-  1/3 cup reduced-sodium chicken broth
-  Pinch of sugar
-  1/4 cup chopped fresh dill, plus sprigs for garnish
-  Lemon wedges for garnish

DIRECTIONS

Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces in the flour mixture, shaking off the excess.

Heat 2 teaspoons oil in a large nonstick skillet over high heat. Add half the salmon and saute until lightly browned on the outside but still pink on the inside, 4 to 5 minutes.

Transfer to a plate. Wipe out the pan, add the remaining 2 teaspoons oil and return to the heat. Saute the remaining salmon and transfer to the plate.

Wipe out the pan again and add cucumbers, broth and sugar. Bring to a simmer over medium heat. Cover and simmer until the cucumbers are tender-crisp, 3 to 4 minutes. Uncover, increase the heat to high and boil until the pan juices are reduced to 2 tablespoons, about 3 minutes. Add the reserved salmon and dill to the pan, cover and simmer just until the salmon is opaque in the center, 2 to 3 minutes. Garnish with dill sprigs and lemon wedges.

Nutritional Information Per Serving (1/6 of recipe): Calories: 240, Fat: 12 g, Cholesterol: 72 mg, Cholesterol: 72 mg, Carbohydrate: 6 g, Protein: 27 g, Fiber: 1 g, Sodium: 164 mg
Diabetic Exchanges: 1 Vegetable, 4 Lean Meat

Source: The Eating Well Diabetes Cookbook


ARTICHOKE FRITTATA

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  5 large whole frozen artichoke hearts, thawed
-  2 teaspoons extra-virgin olive oil
-  1/2 teaspoon plus a few pinches salt
-  5 eggs
-  7 egg whites
-  1 tablespoon unsalted butter
-  2 tablespoons finely chopped parsley
-  2 tablespoons finely chopped thyme

DIRECTIONS

Slice the artichoke hearts into 1/2-inch pieces.

Heat a saute pan over high heat. Lightly coat the bottom with olive oil. When the oil begins to shimmer, add the artichoke slices, reduce the heat to medium-low, and saute the artichokes until they're tender, about 10 minutes, stirring occasionally. Season the artichokes with salt as you saute them. Remove them from the heat.

Crack the eggs into a medium bowl. Add the egg whites and season them with a few pinches of salt. Whisk them until they're well blended.

For a large frittata, heat a large nonstick pan over medium-high heat and then add 1/2 tablespoon of butter and allow it to coat the bottom of the pan. Place half of the cooked artichoke slices in the pan and sprinkle them with parsley and thyme. Reduce the heat to low and pour half of the egg mixture over the artichokes.

Quickly stir everything together so that the artichokes are evenly distributed. Cook the mixture, without stirring, until the eggs are almost set, approximately 4 minutes, and then flip the frittata over and let it cook for another minute or so. Slide out of the pan and onto a serving plate.

Repeat step 4 to make a second frittata. Cut each frittata into 3 pieces. Serve hot or cold with bread.

Nutritional Information Per Serving (1/6 of recipe): Calories: 119, Fat: 8 g, Cholesterol: 182 mg, Sodium: 382 mg, Carbohydrate: 2 g, Protein: 10 g
Diabetic Exchanges: 1 Medium-Fat Meat, 1 Vegetable, 1/2 Fat

Source: Diabetes Cookbook for Dummies

SCRAMBLED EGGS (WITH CAULIFLOWER)

~Shared by Linda H., Rosharon, TX

Serves 2

Hidden cauliflower puree provides kids with half the daily value for vitamin C. With more than 19 grams of protein per serving, these scrambled eggs pack a powerful protein punch!

2 large eggs
4 large egg whites
1/4 cup reduced-fat sour cream
1/2 cup cauliflower puree
2 Tbsp. grated Parmesan
Pinch of salt
Nonstick cooking spray
1 tsp. olive oil

In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.

Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled—firm but nice and moist—2 to 3 minutes.

Source: Created by Jessica Seinfeld from the book Deceptively Delicious


TROPICAL PORK CHOPS

~Shared by Maggie, TX
 
1 firm banana
2 tsps. vegetable oil, divided use
2 lean pork chops, 1/2 inch thick
1 clove garlic, finely chopped
1/4 tsp. ground ginger
2 tbsps. raspberry jelly or honey
2 tsps. prepared mustard
1/2 cup water
 
Cut banana in half crosswise, then lengthwise into 4 pieces. Cook bananas in 1 tsp. hot oil, in nonstick skillet. If necessary, add 1/2 tsp. additional oil. Remove browned bananas to a warm plate. Rub pork chops with garlic. Sprinkle with ginger. Add remaining oil to skillet. Brown chops on both sides. Remove chops to warm platter. Melt jelly or honey in skillet; add mustard and water. Stir to blend. Return chops to skillet; spoon sauce over them. Cover, simmer 8 to 10 minutes or until cooked thoroughly. Remove chops to dinner plates; top with bananas. Spoon remaining sauce from skillet over pork chops. Serve with green and yellow beans. Garnish with raspberries and thyme, if desired.

Serves 2.

MOZZARELLA CHICKEN AND LINGUINE CASSEROLE

3 cloves crushed garlic
1 T. cooking oil
1- 2 lb. boneless chicken
1 lb. linguine
16 oz. tomato sauce
1/4 C. hot water
4 oz. sliced, drained mushrooms
Salt and pepper to taste
4 oz. Mozzarella cheese

Brown garlic in hot oil. Cook chicken 3 minutes on each side in oil. Cook linguine; drain. Mix tomato sauce, hot water and mushrooms in a bowl. Salt and pepper to taste. Add the following to casserole dish: 1/3 sauce mixture, drained linguine, 1/3 sauce mixture, chicken, sauce mixture, mozzarella cheese. Bake at 325 for 20-25 minutes.


EGG FOO YUNG

For the pancakes:
1 1/2 cups (375 ml) canned or fresh bean sprouts
1 medium sized onion, halved and cut lengthwise into 1/16 in (2 mm) wide strips
1 stalk celery, cut into 2 in (5 cm) lengths then cut lengthwise into 1/16 in (2 mm) wide strips
1/2 lb (225 g) thinly sliced boiled ham, cut into 2 by 1/16 inch (5 cm x 2 mm) strips
8 eggs
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vegetable oil for frying

For the sauce:
2 Tbs (30 ml) vegetable oil
1/4 lb (100 g) mushrooms, thinly sliced
2 cups (500 ml) boiling chicken stock
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) tomato ketchup
2 Tbs (30 ml) cornstarch (cornflour), dissolved in 2 Tbs (30 ml) water

Beginning with the sauce, heat the oil in a heavy skillet over moderate heat and cook the mushrooms until they are soft and slightly colored. Add the chicken stock, soy sauce, and ketchup and bring to a boil over high heat. Stir the cornstarch and water mixture to recombine it, then stir it into the boiling sauce. Lower the heat and simmer for 2 to 3 minutes, or until it is no longer milky. Partially cover the pan and keep the sauce warm over the lowest possible heat.

Combine the bean sprouts (drained and patted dry if using canned), the onion, celery, and ham in a large mixing bowl. In another bowl beat the eggs lightly and stir in the salt and pepper. Heat the vegetable oil in a large skillet over high heat. Stir the bean sprout mixture into the beaten eggs and, using about 1/4 cup (60 ml) of the batter per pancake, cook three or four pancakes at a time over high heat. Turn the pancakes after 30 seconds and fry an additional 30 seconds, until they are puffy and golden brown. Serve immediately, accompanied by the hot mushroom sauce in a bowl or sauce boat.

Makes 12 pancakes, to serve 4 to 6.


CROCKPOT BROCCOLI SOUP

4 c. water
4 chicken bouillon cubes
¼ c. chopped onion
2 c. diced potatoes
1 bag frozen, chopped broccoli
2 cans cream of chicken soup
½ - 1 lb. Velveeta cheese, cubed

Mix water, bouillon cubes, onions, potatoes and broccoli in a crock pot. Cook on high until broccoli is thawed. Add cream of chicken soup and cheese, to taste, to mixture. Turn crock pot on low and cook for 2 hours.


HAM & CHEESE POTATO BAKE

1 pkg (24 oz) frozen hash browns
2 C. fully cooked ham
3/4 C. shredded Cheddar cheese, divided
1 onion chopped
2 C. sour cream
1 (10 3/4 oz) can cheddar cheese soup
1 (10 3/4 oz) can cream of potato soup
1/4 t. pepper

In a large bowl, combine potatoes, ham, 1/2 C. cheese and onion. In another bowl, combine sour cream, soups and pepper; add potato mixture and mix well. Transfer to a greased 3 qt. baking dish. Sprinkle with remaining cheese. Bake uncovered 60-65 minutes or until bubbly and potatoes are tender. Let stand 10 minutes before serving.


CREAMED HAMBURGER

8 slices of bread toasted and buttered
Basic White Sauce (1 cup) (using your favorite recipe)
1lb ground chuck hamburger cooked and drained
1/2 cup Velveta cheese (about 1 inch slab)
1 can Campbell's cream of mushroom soup
Onion powder
Black pepper

Prepare toast. Cook hamburger and make White Sauce. Over low heat, add cheese, drained hamburger, and mushroom soup to white sauce. Stir often with fork letting the cheese melt. Shake Onion Powder to lightly cover the entire top of the mixture and stir well. Shake black pepper to lightly cover 1/2 of the entire mixture and stir well. Add more onion powder and/or pepper to taste. Bring to bubbling. Remove from heat.

Yield: for 2-3 Adults

* Note: If you double this recipe, be sure to double the White Sauce recipe as well. No need to double the can of mushroom soup.


A TEXAS BREAKFAST CASSEROLE

Ingredients:

1 each crescent rolls package
1 pound sausage, cooked, drained
1 mushrooms, fresh, sliced
3/4 pound monterey jack cheese, grated
6 each eggs, beaten
1 each cream of onion soup can

Directions:

Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight.

Bake at 350 for 1 hour.

Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.


CHEATER'S KEY LIME PIE

Inspired by Real Simple.

1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 Tablespoons butter, melted
14 ounce can sweetened condensed milk
6- ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
Zest of one lime or several key limes, more for garnish
Lime slices, for garnish

In a medium sized bowl combine, graham cracker crumbs, butter and sugar.  Press the mixture into the bottom and sides of a 9" pie plate with the bottom of a glass.  Bake in a 350 degree oven for 8-10 minutes.  Cool completely.

Place condensed milk, limeade concentrate, lime zest and heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Beat until fluffy and soft peaks form.

Pour the filling into the pie crust and smooth the top.  Refrigerate until chilled and loosely set, about 4-6 hours or overnight.

Garnish with slices of lime and more zest.

Source: Noble Pig


GRILLED CHICKEN CORDON BLEU SANDWICHES

2 slices bread
2 T. butter, softened
1 T. sour cream
2 slices Swiss cheese
1 thick slice deli cooked chicken breast meat
1 slice deli ham

Spread butter on the outsides of the bread. Spread sour cream on the inside of the bread. Then layer sandwich with cheese, chicken and ham. In small skillet over medium heat, grill sandwich until meat is heated through and cheese has melted.


BAKED POTATO SOUP

2 large baking potatoes (8 oz each)
3 tablespoons thinly slice green onions
1/3 cup margarine or butter
1/3 cup all purpose flour
2 teaspoons snipped fresh dilloptional
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3/4 cup shredded American Cheese3 oz.
3 tablespoons thinly sliced green onion
4 slices crumbled bacon crisp cookeddrained

Scrub potatoes thoroughly with a brushpat dry. Prick potatoes with a fork. Bake in a 425ºF oven for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwisegently scoop out each potato. Discard potato skins. In a large saucepan cook 3 tablespoons green onion in margarine until tenderstir in flourdill if usingsalt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add the potato pulp and ½ cup of the shredded cheesestir until cheese melts. Ladle into bowls. Garnish each serving with the remaining shredded cheese, 3 tablespoons green onion, and bacon.

Makes about 6 servings.