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"The last hope of human liberty in this world rests on us"
~Thomas Jefferson

Great Advice

~Shared by Jim D., WA

No one can ruin your day without YOUR permission.

Most people will be about as happy, as they decide to be.

Others can stop you temporarily, but only you can do it permanently.

Whatever you are willing to put up with, is exactly what you will have.

Success stops when you do.

When your ship comes in.... make sure you are willing to unload it.

You will never have it all together.

Life is a journey...not a destination. Enjoy the trip!

The biggest lie on the planet. When I get what I want I will be happy.

The best way to escape your problem is to solve it.

I've learned that ultimately, 'takers' lose and 'givers' win.

Life's precious moments don't have value, unless they are shared.

If you don't start, it's certain you won't arrive.

We often fear the thing we want the most.

He or she who laughs......lasts.

Yesterday was the deadline for all complaints.

Look for opportunities...not guarantees.

Life is what's coming....not what was.

Success is getting up one more time.

Now is the most interesting time of all.

When things go wrong.....don't go with them.

New High School Exit Exam, you only need 4 correct answers to pass...

~Shared by Pat, Reno, NV

1) How long did the Hundred Years' War last?

2) Which country makes Panama hats?

3) From which animal do we get cat gut?
 
4) In which month do Russians celebrate the October  Revolution?

5) What is a camel's hair brush made of?

6) The Canary Islands in the Pacific are named after what animal?

7) What was King George VI's first name?

8) What color is a purple finch?

9) Where are Chinese gooseberries from?

10) What is the color of the black box in a commercial  airplane?
 
Remember, you need only 4 correct answers to pass.

Check your answers below ...


ANSWERS TO THE QUIZ:

1) How long did the Hundred Years War last?  116 years    

2) Which country makes  Panama hats?   Ecuador    

3) From which animal do we get cat gut?  Sheep and Horses

4) In which month do Russians celebrate the October Revolution?  November    

5) What is a camel's hair brush made of? Squirrel fur  

6) The Canary Islands in the Pacific are named after what animal? Dogs  

7) What was King George VI's first name? Albert    

8) What color is a purple finch? Crimson

9) Where are Chinese gooseberries from?  New Zealand

10) What is the color of the black box in a commercial airplane?  Orange 

What do you mean you failed?  Me, too!

(And if you try to tell me you passed, you LIED!)

Pass this on to some brilliant friends, so that they may feel useless too.
 
You should have done your homework.

English Is A Hard Language!

~Shared by Treva, NC

It's no wonder the English language is so hard to learn! Look at these sentences!

He could lead if he would get the lead out.

The soldier decided to desert in the desert.

The insurance for the invalid was invalid.

They were too close to the door to close it.

The buck does funny things when the does are present.

They sent a sewer down to stitch the tear in the sewer line.

To help with planting, the farmer taught his sow to sow.

I had to subject the subject to a series of tests.

How can I intimate this to my most intimate friend?

I spent last evening, evening out a pile of dirt.

There was a row among the oarsmen about how to row.

At the Army base, a bass was painted on the head of a bass drum.

The dump was so full it had to refuse refuse.

The dove, dove into the bushes.

The present is a good time to present the present.

A farm can produce, produce.

We polish the Polish furniture.

I did not object to the object.

The bandage was wound around the wound.

After a number of Novocain injections, my jaw got number.

I shed a tear when I saw the tear in my clothes.

The wind was too strong to wind the sail.



How  to Tell the Gender of a Fly

~Shared by Deann T., Knox, IN

A  woman walked into the kitchen to find her Husband stalking around with a fly swatter.

"What are you doing?"  she  asked.

"Hunting Flies"  he responded.

"Oh!  Killing any?" she asked.

"Yep, 3 males, 2 Females,"  he replied.

Intrigued, she asked, "How  can you tell them apart?"

He responded, "3 were on a beer can, 2 were on the  phone".



Another Point of View

~Shared by Charlie, Mobile, AL

Housework was a woman's job, but one evening, Janice arrived home from work to find the children bathed, one load of laundry in the washer and another in the dryer. Dinner was in the oven, and the table set. She was astonished!

It turns out that Charles had read an article that said, 'Wives who work full-time and had to do their own housework were too tired to have sex'.

The night went very well. The next day, Janice told her friends all about it.  'We had a great dinner.  Charles even cleaned up the kitchen.  He helped the kids do their homework, folded all the laundry and put it away. I really enjoyed the evening.'

'But what about afterward?' asked her friends.

'Oh, that.......... Charles was too tired.'

God is good!

HEAVENLY HASH

~Shared by Larry J., Spring Hill, TN

Hold the potatoes, please.

INGREDIENTS:

2 cups marshmallows
3 cups sugar
1-1/2 cups evaporated milk
1/2 cup cocoa
1/4 cup butter or margarine
2 cups chopped pecans
1-3/4 cups marshmallow creme
1 teaspoon vanilla

TO PREPARE:

Cut marshmallows into pieces and place in a greased 9x12-inch pan.  Mix sugar, milk, cocoa and butter.  Cook mixture until a soft ball is formed when dropped into water (235 degrees).  Add pecans, marshmallow creme and vanilla.  Beat until mixture begins to thicken.  Pour over the broken pieces of marshmallows.  Let cool and harden.  Cut into squares.

Source: "River Road Recipes II...A Second Helping" by The Junior League of Baton Rouge


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.


OKRA GUMBO

~Shared by Johnny, LA

2 pounds shrimp
16 cups chicken stock (1 gallon)
1/3 cup butter
2 pounds okra - sliced
1 large onion - chopped
1 green pepper - chopped
1 clove garlic - minced
2 tablespoons parsley - chopped
1 1/2 cups canned tomatoes (#2 can)

Peel and clean shrimp. Melt butter in soup pot. Add okra, onion, green pepper and sauté. Add garlic and chopped parsley and cook for 2 minutes. Add chicken stock and tomatoes. Add shrimp and cook over medium heat for 30 minutes. Stir thoroughly. Serve with rice.

Makes 8 Servings.


PEANUT BUTTER MARSHMALLOW CUPS

~Shared by Barb C., Chula Vista, CA

1 1/2 cup peanut butter; smooth or crunchy
5 oz semisweet chocolate or 5 squares chopped
2 tablespoons butter
1 pkg marshmallows; miniatures

Line 2 muffins pans with 24 foil baking cups. Melt peanut butter, chocolate and butter over low heat or in microwave at Medium for 2 minutes. Stir until smooth. Fold in marshmallows. Spoon into baking cups; chill.

Makes about 24 cups.

Kids love these for a rainy day treat.
 

FRENCH CANADIAN FILLET DE PORC AUX CHAMPIGNONS

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

1 pork tenderloin
1 clove garlic
Paprika
2 tbs. butter
1/2 tsp. marjoram or savory
1/2 cup cream
1 cup sliced mushrooms
3 tbs. white wine
Salt and pepper
2 tbs. flour

Rub pork with garlic. Dust heavily with paprika and brown in butter. Add mushrooms and coat well with butter. Then add wine, salt, pepper and seasonings. Cover and gently simmer 40 minutes or until tender. Mix flour with cream. Add to sauce in pan after removing cooked tenderloin. Cook a few minutes. Serve with tenderloin.


HOMEMADE MEATBALLS

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

Just like it is nice to have a variety of pastas or any other dishes, it's also good to have a variety of recipes for meatballs - here are five for you - hope you enjoy them! The directions are the same for all varieties - the ingredients are listed below:

Directions:
In a large bowl, combine 2/3 cup of fresh bread crumbs with 1/2 cup of water. Let stand until absorbed - about 5 minutes. Beat in 1 egg; 1 clove of garlic (minced), 1/2 teaspoon of each salt and pepper. Mix in 1 lb. of fresh ground beef and seasoning fro the recipe you are using. Roll by tablespoon into balls. Brush non-stick skillet with vegetable oil, hear over medium heat. Brown meatballs, in batches - for about 5 minutes. Transfer meatballs into a bowl. Drain fat from pan,add garlic and one finely chopped onion. Cook over medium heat, stirring often for about 3 minutes. Add sauce ingredients and simmer slowly, stirring often - for about 25 minutes. Return meatballs and any accumulated juices to pan, simmer, turning meatballs occasionally until no longer pink inside and the sauce is thickened - about 20 minutes.

Meatball Ingredients:
1. Classic Italian Meatballs: Add-Ins: 1/4 cup of grated Parmesan cheese, 1/.4 cup of fresh chopper parsley Sauce Ingredients: 1 can 28 oz.) of diced tomatoes, i cup of beef stock, 1 zucchini (grated), 1/2 teaspoon of each dried basil and oregano Serve with: Pasta sprinkle with grated Parmesan cheese

2. Goulash Meatballs: Add-Ins: 1 tablespoon of paprika, 1 tablespoon of tomato paste Sauce ingredients: 4 cups of sliced mushrooms, 2 cups of beef stock, 1 cup of water, 1/4 cup of tomato paste, 1 tablespoons of paprika, 2 tablespoons of sherry (optional) Serve with: Noodles, top with sour cream

3. Mexican Fiesta Meatballs: Add-Inns: 1 jalapeno pepper (seeded and minced), 1 tablespoon of chili powder, 1/2 teaspoon of dried oregano Sauce Ingredients: 1 can of stewed tomatoes, 1 cup of water, 1/2 cup of salsa, 1 sweet green pepper (chopped), 1 teaspoon of chili powder, 1/2 teaspoon of dried oregano Serve with: Rice, sprinkle with shredded cheese (Monterrey jack or Cheddar works well)

4. Saucy Barbecue Meatballs: Add-Inns:1/4 cup of fresh chopped parsley, 2 teaspoons of Dijon mustard, 1 teaspoon of Worcestershire sauce Sauce Ingredients: 1 can of ground tomatoes, 1/4 cup of packed brown sugar, 1/4 cup of cider vinegar, 1 tablespoon each of Dijon mustard and Worcestershire sauce, dash of hot pepper sauce. Serve with: Baked potatoes, sprinkle with chopped parley

5. Coconut Curry Meatballs: Add-Inns: 1/4 cup of fresh chopped coriander, 2 tablespoons of minced ginger root Sauce ingredients: 1 can of coconut milk, 1 cup of chicken stock, 2 tablespoons of lime juice, 1 sweet red pepper (chopped), 1 tablespoon of red or yellow mild Thai or Indian curry paste Serve with: Egg noodles, sprinkle with coriander

Source: Mama-knows.com


BANANA SPICE LOAF CAKE

~Shared by Treva, NC

A tasty and easy snack cake with bananas and raisins, along with chopped pecans and spices.

6 very ripe bananas
1/2 cup vegetable oil
1/2 cup butter
2 cups sugar
4 eggs
3 cups flour
2 teaspoons baking soda
1 tablespoon ground cinnamon
1 teaspoons ground cloves

Grease and flour 3 (4 & 1/2 x 8 & 1/2-inch) loaf pans. Heat oven to 325°.

In a medium bowl, mash bananas and pour vegetable oil over them; set aside while making cake. Cream butter and sugar; add eggs, one at a time, beating well after each addition. Stir in banana and oil mixture; mix well. Combine dry ingredients in a separate bowl; add to creamed banana mixture. Stir in raisins and pecans; blend thoroughly. Spoon mixture into the prepared loaf pans and bake for 50 to 55 minutes, or until browned and a toothpick comes out clean when inserted in the center of a loaf. Cool on racks before slicing.


CREOLE SEASONING

~Shared by Jim D., WA

For a scant 1 cup.

Ingredients

2 cup sweet paprika
1/4 cup kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves

Directions

Thoroughly combine all the ingredients in a small mixing bowl and place the mixture in an airtight container in a cool, dark place for up to three months.

Source: New Orleans Seafood Cookbook by Ralph Brennan


GREEK CAULIFLOWER IN TOMATO SAUCE
(Kounoupidi Kokkinisto)

~Shared by Linda H., Rosharon, TX

1 kg cauliflower
1/2 cup olive oil
3 onions
10 tomatoes
sugar
cinnamon
salt
pepper

Wash the cauliflower, remove the stems and cut it in pieces. Use a saucepan to prepare the sauce for the cauliflower. Wash and mash the tomatoes. Peel and chop the onions. Add the olive oil into the saucepan together with the tomato mash, the onions the cinnamon, the sugar, salt and pepper. Stir the mixture and let the sauce boil. When it boils put the cauliflower and let it simmer until the sauce thickens and the cauliflower is tender. Cool and serve.

Source: http://www.greek-recipe.com


SICILIAN STUFFED PORK TENDERLOIN

~Shared by Mary H., Montreal, Canada

Preparation; 20 minutes    
Chill: 30 minutes    
Cook: 65 minutes    
Makes: 4 servings    
Cost: $3.14 per each or 6 servings

1 1/2 pounds pork tenderloins
2 tablespoons each: Dijon mustard and liquid honey
1 tablespoon extra-virgin olive oil
1/4 teaspoon each: salt and pepper

Stuffing:
2 tablespoons butter
3 onions, thinly sliced
1/4 cup dried currants
1 tablespoon balsamic vinegar
1/4 teaspoon each: salt and pepper
1/3 cup fresh bread crumbs
1/4 cup toasted pine nuts
3 tablespoons chopped fresh parsley
1 teaspoon grated orange rind
1 tablespoon orange juice

Stuffing: In skillet, melt butter over medium-low heat; fry onions, stirring occasionally, until deep golden, about 20 minutes.

Stir in currants, vinegar, salt and pepper; cook for 5 minutes.  Remove from heat.  Stir in bread crumbs pine nuts, parsley and orange rind and juice; set aside.

Starting at thick end of each tenderloin, insert handle of wooden spoon lengthwise through center, almost but not all the way through, to make pockets.  Fill with stuffing, using handle to gently push stuffing evenly into pockets.  Refrigerate for 30 minutes or for up to 24 hours.  Place on greased baking sheet.

In small bowl, combine mustard, honey, oil, salt and pepper; brush over pork.  Roast in 400-degree F. oven until juices run clear when pork is pierced and just a hint of pork remains inside, about 40 minutes.  Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.

Source: Canadian Living magazine, June, 2010


DISNEY SGT. PRESTON'S YUKON SALOON NACHOS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
8 ounces Bag tortilla chips
1/2 cup Refried beans
1/2 cup Cheese sauce
1/4 cup Jalapeno peppers, sliced
1/2 cup Sliced black olives
1/2 cup Onion, diced
1/2 cup Tomatoes, diced
2 cups Cheddar cheese, shredded
2 cups Jack cheese, shredded
1/2 cup Scallions, chopped
1/2 cup Sour cream
1/2 cup GUACAMOLE
1/2 cup SALSA
 
In 9" baking dish, spread an even layer of chips. Pour cheese sauce and beans evenly over chips. Sprinkle with jalapenos, olives, onions, and tomatoes. Top with cheese; bake 5 mins or until cheese melts. Garnish with scallions. Serve with sour cream, guacamole and salsa.


ANDOUILLE RICE CAKES

~Shared by Johnny, LA

If you like andouille, give these rice cakes are try. When crawfish is in season, Marcelle suggests serving them topped with a big spoonful of crawfish ettoufee.

3 ¼ tablespoons vegetable oil
½ cup chopped onions
½ cup chopped bell peppers
1 rib celery, chopped
4 ounces andouille, chopped
2 cups chicken stock
2 teaspoons salt
Hot sauce to taste
1 ¼ tablespoons all-purpose flour
3 cups cooked long-grain rice
2 tablespoons chopped green onions
2 tablespoons chopped parsley
Seasoned flour for dredging
Vegetable oil for frying

Heat 2 tablespoons of the vegetable oil in a saucepan over medium heat. Add the onions, bell peppers and celery and cook, stirring, until they are soft, about 5 minutes.

Add the andouille and cook for about 5 minutes, stirring occasionally. The mixture will become brown. Add the chicken stock, salt and hot sauce and bring to a boil.

In a small skillet, combine the remaining 1¼ tablespoons of vegetable oil and the unseasoned flour over medium heat and make a blond roux. Add this roux to the andouille mixture and simmer for about 5 minutes, stirring until the mixture thickens.

Remove from heat. Cool, stirring occasionally, for about 20 minutes. Once the mixture has cooled down, add the rice, green onions and parsley. Mix well.

Cover and refrigerate until the mixture has cooled completely. Form the rice mixture into 2-inch patties (about l4 patties). Lightly dredge or sprinkle lightly with the seasoned flour.

In a nonstick skillet, heat 2 to 3 tablespoons of the vegetable oil over medium-high heat and pan-fry 2 to 3 patties at a time, for several minutes on each side until lightly browned. Repeat the process until all of the patties are cooked.


REUBEN CASSEROLE

~Shared by Barb C., Chula Vista, CA

Ingredients:

1/2 to 1 pound corned beef, cooked, diced or sliced
1/4 cup Thousand Island salad dressing
1 can or bag sauerkraut (16 oz), drained and rinsed
1/2 pound shredded Swiss cheese
6 slices rye bread, crumbled
1/4 cup butter, melted

Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot with the dressing. Spread sauerkraut over top; sprinkle with cheese. Toss crumbled rye bread with the butter then sprinkle over top. Bake at 350° for about 30 minutes, or until hot and bubbly.

Serves 6.


FRESH WATERMELON WITH COOL CITRUS MASCARPONE

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

1 md Sized watermelon
1 c Mascarpone cheese
1 Orange, zested and segmented juices set aside
2 Lemons, zested and segmented juices set aside
1 Grapefruit, zestier and segmented, juices set aside
2 tb Sugar

Cut watermelon in half lengthwise. Using a melon baller, cut into balls and place in a shallow serving bowl.

In a blender, mix the mascarpone and the citrus fruit juices and the sugar until smooth. If too thick, thin with a little water (it should be as thick as yogurt). Drizzle the mascarpone over the watermelon balls and sprinkle the fruit segments over and serve cool.

Yield: 4 servings


QUICK HOMEMADE TOMATO SOUP

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

This recipe came from Canadian Living magazine, adapted for our household...makes a great "fancy" lunch on a weekend even though it's so quick!

25 min
5 min prep
Serves 4

2 tablespoons vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 (28 ounce) can stewed tomatoes
3 cups chicken stock
1/4 cup tomato paste
1/4 teaspoon pepper

1. in saucepan, heat oil over medium heat.

2. Cook onions and garlic until softened.

3. Add tomatoes, stock, tomato paste and pepper.

4. Bring to a boil.

5. Reduce heat and simmer for 15 minutes or until slightly thickened.

6. Using immersion blender or food processor, puree (optional).

Source: Recipezaar



SWADDLED PEPPERS

~Shared by Treva, NC
 
INGREDIENTS
4 oz. Cream cheese (from 8-oz. Pkg.), softened
1 teaspoon grated lime peel
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
8 fresh whole jalapeño Chiles
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 cup butter or margarine, melted
4 oz. Fresh Parmesan cheese, grated (1 cup)

DIRECTIONS
Heat oven to 375°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside. Carefully remove stems from Chiles; cut each in half lengthwise.* Remove and discard seeds.

Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.

For each appetizer, spoon 1 teaspoon cream cheese mixture into Chile half; place Chile, cream cheese side down, on dough triangle with point of Chile near top point of triangle. Wrap sides of triangle up over Chile; pinch to seal. Bring point of triangle down over end of Chile to cover; pinch to seal.

In separate shallow dishes, place melted butter and Parmesan cheese. Dip each dough-wrapped Chile into butter; roll in cheese to coat. Place on sprayed cookie sheet.

Bake at 375°F. For 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.



GRILLED STEAK SANTA FE

~Shared by Jim D., WA

4 servings

Frozen margarita mix is the secret to this great tasting steak.

INGREDIENTS
1 1/4 pounds top round steak, cut 1-inch thick
6 tablespoons frozen margarita drink mix concentrate, defrosted
1 tablespoon chopped fresh cilantro
2 tablespoons vegetable oil
4 cloves garlic, crushed
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 large avocado, diced
1/2 cup chopped red onion

DIRECTIONS
In a small bowl, make marinade by combining margarita drink mix, cilantro, vegetable oil, garlic, cumin, salt and pepper. Put 2 tablespoons of the marinade in a small container, cover and refrigerate.
 
Place the beef steak and remaining marinade in a resealable plastic bag. Seal bag carefully and turn to coat steak. Refrigerate 6-8 hours, or overnight, turning occasionally.
 
Remove steak from marinade and discard marinade. Place steak on grid over medium ash-covered coals. Grill uncovered for 16-18 minutes for medium-rare doneness turning occasionally. Remove steaks and keep warm.
 
Just before serving, in a medium bowl, combine avocado, onion and reserved 2 tablespoons of marinade mixture. Toss gently to coat.
 
Carve steak crosswise into thin slices. Serve immediately with avocado mixture.
 
Source: txbeef.org


PANCAKES (WITH SWEET POTATO)

~Shared by Linda H., Rosharon, TX

Serves 4

Sweet potato puree both sweetens and boosts the nutrition of this simple, quick breakfast.

1 cup water
1/2 cup sweet potato puree
1/4 tsp. cinnamon or pumpkin pie spice (optional)
1 cup pancake mix
Nonstick cooking spray
1 Tbsp. canola or vegetable oil
Pure maple syrup, for serving

In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine—the batter should be lumpy.

Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.

Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.

Source: Created by Jessica Seinfeld from the book Deceptively Delicious


LIME SOUP

~Shared by Larry Holmes, Toronto, Canada

6 cup chicken broth
4 chicken gizzards
4 chicken livers OR 2 small chicken breasts
1 medium onion, chopped
1 clove garlic, minced
1 tablespoons cooking oil
1 large tomato, chopped
½ cup chopped green peppers
½ teaspoon crushed  dried oregano
3 tablespoons lime juice
4 pieces grapefruit peel, cut into 1x1/2-inch slices
3 6- or 7-inch corn or flour tortillas
Cooking oil
Lime slices
Pickled Serrano or jalapeno peppers, rinsed, seeded and chopped

In a 3-quart saucepan, combine chicken broth and chicken gizzards;  simmer, covered, 1 hour.  Add livers;  cook 5 minutes more. (If using breasts, summer, covered, for 30 minutes more or until meat is tender)  Remove meat from broth.  Cool. Finely chop gizzards and livers. (If using chicken breasts, skin, bone and shred.)  Strain broth and set broth and chicken aside.

In a small skillet  cook onion and garlic in hot oil until tender but not brown.  Add the tomato, green pepper and oregano. Cook over medium heat for 5 minutes.  Remove from heat and stir into chicken broth.  Add the lime juice and grapefruit peel.  Simmer, covered, for 30 minutes and heat through.  Remove grapefruit peel just before serving.

Meanwhile, cut tortillas in half and then into 1/2-inch-wide strips.  Fry strips, about 1/3 at a time, in ½-inch hot oil for 40 to 50 minutes or until crisp and light brown.  Drain on paper toweling. Divide fried tortilla strips among 6 soup bowls.  Ladle soup over. Serve immediately. Garnish with thin slices of lime. Pass pickled peppers.

Makes 6 side-dish servings.


BAKED OMELET SQUARES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1/4 cup butter
1 small onion, chopped
1 1/2 cups shredded Cheddar cheese
1 (12 ounce) can sliced mushrooms
1 (6 ounce) can sliced black olives
chopped cooked ham (optional)
sliced jalapeno peppers (optional)
12 eggs, scrambled
1/2 cup milk
1/2 teaspoon salt and pepper, to taste
 
Preheat oven to 400 degrees F (205 degrees C). Grease a 9x13 inch baking dish.

Melt the butter in a skillet over medium heat, and cook the onion until tender.

Spread Cheddar cheese in the bottom of the prepared baking dish. Layer with mushrooms, olives, sauteed onion, ham, and jalapeno peppers. In a bowl, scramble eggs together with milk, and season with salt and pepper. Pour egg mixture over ingredients, but do not stir.

Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve.


GLAZED POPPY SEED BUNDT CAKE

~Shared by Johnny, LA

From The Sister's Cafe.

1 yellow cake mix
1 (3.5 oz) box of instant vanilla pudding
1 tablespoon poppy seeds
1/2 cup pineapple or orange juice (I used pineapple)
1/2 cup oil
1 cup sour cream (I use reduced fat)
4 eggs

Mix yellow cake mix, vanilla pudding and poppy seeds. Add juice, oil, and sour cream and mix. Add 4 eggs one at a time, mix well. Grease and flour a bundt pan. Bake at 350 degrees for 40-45 minutes (don't overtake).

When the cake is about 10 minutes from being done start the glaze.

Glaze:
1 cup sugar
1/4 cup water
1/2 cup butter (1 cube)

Bring ingredients to a boil and keep bubbling until ready to pour over cake. Pour the glaze over the cake while it is in the pan. It is really like syrup that soaks in. Give it a few minutes to soak in and then turn it out onto a cake plate. Optional: dust top of cake with powdered sugar.


ITALIAN CASSEROLE

~Shared by Barb C., Chula Vista, CA

Ingredients

Salt to taste
1 onion chopped
1 cup sour cream
1 lb ground chuck
8 ozs can tomato sauce
5 oz medium egg noodles
Cheddar cheese shredded
6 ozs cream cheese cubed

Method

In a large saucepan of salted boiling water cook the noodles and then drain. In a large skillet brown meat and onions then drain the liquid off it and add cream cheese and stir until melted. Remove skillet from heat and add sour cream and tomato sauce. Combine sauce mixture and noodles then pour into a 2 quart greased casserole and cover with cheddar cheese. Bake the Italian Casserole at 350 degrees until bubbly.



A PLUS CARROT CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Prep Time: 20 Minutes
Cook Time: 1 Hour 
Ready In: 1 Hour 20 Minutes
Servings: 24

"Tired of the same old, boring carrot cake? THIS is the Carrot cake you'll love forever! A little different because some of the ingredients aren't what you'd find in a 'normal' carrot cake. My own MOTHER, who despises anything coconut, had two helpings for dessert and took some home!! Don't knock it until you try it!! You'll never go back to that boring recipe again."

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 1/4 cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1/2 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Coat a 10 x 15 x 2 inch baking dish or 10 inch Bundt pan with cooking spray.

2. In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.

3. Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

Source: Allrecipes.com


MEXICALI CHICKEN SKILLET

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

This is a recipe that I found on ChefMD. A quick & easy stove top chicken recipe. I served this with oven roasted potatoes and asparagus. ~by LARavenscroft

30 min
5 min prep
Serves 4

1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 lbs chicken thighs, skinless, bone-in (about 8 thighs)
1 1/2 cups salsa (use your favorite salsa)
2 green onions, thinly sliced
lime wedge (optional)

1. Combine cumin, oregano, salt and cayenne pepper.

2. Rub mixture over meaty sides of chicken.

3. Heat a large nonstick skillet over medium-high heat until hot.

4. Coat with cooking spray.

5. Add chicken to skillet, seasoned side down.

6. Cook 5 minutes or until beginning to brown.

7. Add salsa to skillet.

8. Turn chicken over and cover skillet.

9. Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through.

10. Transfer to serving plates and garnish with green onions and serve with lime wedges if desired

Source: Recipezaar


FLORIDA PUNCH

~Shared by Treva, NC

3 cup(s) Water
2 cup(s) Powdered Sugar
1 & 1/2 quart(s) Ginger Ale
1 & 1/2 quart(s) Grapefruit Juice
1 & 1/2 cup(s) Lime Juice
1 & 1/2 quart(s) Orange Juice

Heat the water and the sugar and stir until the sugar has dissolved. Let cool.

Once cooled, mix well with the fruit juices and pour in a punch bowl, over a block of ice.

Add the Ginger Ale, stir, and serve in highball glasses. Garnish with a twist of orange.


RIBEYE STEAKS WITH BLUE CHEESE BUTTER AND MUSHROOMS

~Shared by Jim D., WA

Serves 4

INGREDIENTS
2 well-trimmed beef ribeye steaks, cut 1-inch thick (about 12 ounces each)
2 tablespoons fresh thyme, chopped
2 tablespoons garlic, minced
1/2 teaspoon pepper
4 medium Portobello mushrooms, stems removed (about 1 3/4 pounds)
1/4 cup olive oil
Salt
Fresh parsley, chopped (optional)
 
For the Blue Cheese Butter:
1/2 cup crumbled blue cheese
1/4 cup butter, softened
3 tablespoons rehydrated sun-dried tomatoes, not packed in oil, chopped
1 tablespoon fresh parsley, chopped
 
DIRECTIONS
Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.
 
Brush mushrooms with oil. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, uncovered, 11-14 minutes for medium rare to medium doneness, turning occasionally. Grill mushrooms 16-18 minutes until tender, turning occasionally.
 
Meanwhile combine Blue Cheese Butter ingredients in small bowl until well blended.
 
Coarsely chop mushrooms; divide evenly among 4 plates. Spread Blue Cheese Butter over steaks. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.
 
TIPS:
To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.
Leftovers? Make steak sandwiches and serve with blue cheese butter.
 
Nutrition Information
Serves 4 - Facts Per Serving:

Calories: 337 Fat. Total: 7g Carbohydrates, Total: 6g
Cholesterol: 89mg Sodium: 159mg Protein: 32g
Fiber: 0g % Cal. from Fat: 19% Fat, Saturated: 0g
 
Source: txbeef.org


ZESTY LEMON PARSLEY RISOTTO

~Shared by Linda H., Rosharon, TX

3 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup white wine
4 cups chicken broth
1/2 cup Parmesan cheese, grated/chopped/sliced 
3-4 tablespoon fresh lemon juice
Zest of 1 lemon, minced
handful Italian parsley, chopped/torn
salt
black pepper

Melt 2 tablespoons of the butter over medium heat in a large pot.

Cook the onion in the butter for 3 minutes or translucent, stirring constantly.

Add the rice. Cook for 2 minutes and stir constantly to prevent burning and excessive sticking. A small amount of sticking is fine.

Lower the heat and add the wine. Stir constantly until fully absorbed.

Add the chicken broth 1/2 cup at a time. Allow each 1/2 cup to fully absorb and be reduced before adding the next 1/2 cup. Stir constantly. In total this process will take 20-25 minutes.

Remove from heat. Add butter, stirring until melted. Stir in the lemon juice and zest. Add cheese, stirring until melted and fully dispersed. Liberally add the black pepper. Add all other ingredients.

Serve with lemon wedges on the side, so that people can have the option to kick it up another notch.

Source: CookEatShare


CHEESE BREAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1-1/2 c. Bisquick
1 c. sharp grated cheese
 
Instructions
Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted butter, poppy seed and more cheese on top. Bake at 400 degrees for 20 to 25 minutes; do not overbake.


GLAZED MINI MEATLOAVES

~Shared by Johnny, LA

Makes 4-5 mini meatloaves.

Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat (I used a combination of lean ground chuck and lean ground pork)
2 teaspoons oil (I used canola oil)

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves (I doubled the recipe and got 10 mini loaves, so when I make the recipe without doubling it, I plan to shape into at least 5 loaves - they were definitely big enough to be perfectly filling!).

Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didn't need to do this - my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.

Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of the little babies open and if it looks done - pull 'em out of the oven!).

Source: Adapted from The Best 30-Minute Recipe


RICE AND SAUSAGE CASSEROLE

~Shared by Barb C., Chula Vista, CA

Ingredients

3 Tbs butter
3 Tbs olive oil
3/4 cup chopped onion
Dash of Tabasco sauce
1/2 cup chopped celery
1 cup sliced mushrooms
4 cups cooked brown rice
1/4 cup chopped red pepper
1 lb cooked sausage drained
1/4 cup chopped green pepper

Method

Saute all of the vegetables in the olive oil and butter for about 5 minutes then mix the cooked vegetables along with the sausage and Tabasco sauce into the cooked rice. Place the rice mixture into a buttered casserole and bake the Rice and Sausage Casserole at 350 degrees until hot. Can also be topped with cheese. This is great for cool days or holiday cooking.


LAZY DAY BROWNIES

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

½  cup butter
2 squares baking chocolate
1 cup sugar
2 eggs
¾ cup flour
¼  tsp. salt
¼ tsp. baking soda
½ cup chopped nuts (opt.)
1 cup semi-sweet chocolate chips
1 tsp. vanilla
 
Melt butter in a 2-quart saucepan over low heat.  Add chocolate squares and melt.  Remove from heat.  Mix in sugar.  Add eggs.  Beat with wooden spoon until well mixed.  Mix together flour, salt and baking powder.  Add all at once to chocolate mixture.  Mix well.  Add vanilla, chocolate chips and nuts.  Mix gently.  (At this point, do not “mix well” as chocolate chips will melt.)  Pour into buttered 8-or 9-inch pan and bake for 20-25 minutes at 350.  Do not overbake!  Cool completely before cutting.  Double recipe for a 9X13 pan.


BEER CUPCAKES

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

Cake:
1 cup Guinness
1 stick, plus 1 tb, unsalted butter
3/4 cup unsweetened cocoa
2 cups dark brown sugar
3/4 cup sour cream
2 eggs
1 tb vanilla extract
2 cups flour
2 1/2 tsp baking soda

Glaze:
8 oz cream cheese
1 1/4 cups confectioners’ sugar
1/3 cup milk

Preheat oven to 350; butter a muffin tin. Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack. Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.

*To create a thinner glaze, use a tablespoon or two more milk; for a topping more akin to icing, use less milk, and perhaps more sugar. In either case, add a little sugar or milk at a time, mix, and check for desired consistency.

Source: Bigcitylittlekitchen.com


MOLASSES DOUGHNUTS

~Shared by Treva, NC

1 egg
1/2 cup sugar
1 tablespoon melted butter or margarine
1 3/4 cups flour
1 dash salt
1/4 cup molasses
1/4 teaspoon ginger
1/4 ground cloves
1/4 teaspoon allspice
1/2 teaspoon baking soda
1/4 cup sour milk
oil or melted shortening, heated to 360ºF

Oil needs to be approximately 4 inches deep. Use fryer or cast iron Dutch oven. Mix egg, sugar and butter. Add molasses and stir. Add flour and spices. Stir baking soda into sour milk and add to dough. Mix in gently and refrigerate for at least two hours. Turn chilled dough out on floured surface and roll out to 1/2 inch thickness.

Cut out with doughnut cutter and fry, turning once (Do about 4 at a time). Drain on paper toweling.

Makes 12 doughnuts and 12 doughnut holes. Roll in cinnamon sugar if you like.


KEY LIME PIE

~Shared by Jim D., WA

1 9-inch graham cracker piecrust
1 14-oz. can sweetened condensed milk
4 egg yolks
One half cup key lime juice
Whipped topping for garnish
Key lime slices

Place condensed milk, egg yolks and lime juice in a bowl and whisk together until mixture starts to thicken. Pour into piecrust and bake for 15 minutes at 350 degrees. Cool in the refrigerator overnight. Top with whipped cream if desired and key lime slices and serve.

The Skinny: Use fat free condensed milk, your favorite egg substitute and fat free whipped topping.


BACON-BLUE DIP

~Shared by Linda H., Rosharon, TX

1/2 cup dairy sour cream
1 (3-ounce) pkg. cream cheese, cut into cubes and softened
2 ounces blue cheese, crumbled (1/2 cup)
1 Tbsp instant minced onion
4 slices bacon, crisp-cooked, drained and crumbled
1 large green pepper, top and seeds removed (optional)

Place sour cream, cream cheese, blue cheese and minced onion in blender container; blend until mixture is smooth. Chill.

Before serving, stir in the crumbled bacon. Serve mixture in green pepper shell, if desired.

Makes about 1 cup.

COLORADO'S RED BEAN SOUP

~Shared by Treva, NC

SERVINGS: 10 (1-1/2 cup) servings

1  pound dry red kidney beans
6  cups water
8  cups water
3/4  cup dry white wine or reduced-sodium beef broth
1  medium green or red sweet pepper, chopped
1  medium onion, chopped
1  medium tomato, chopped
4  cloves garlic, minced
1  medium fresh yellow wax chile pepper or banana chile pepper, seeded and chopped*
1  pound fresh beef brisket, trimmed of fat and cut into 3/4-inch pieces
1  ham hock
1  large russet potato, peeled and diced
1  teaspoon salt
1/2  teaspoon ground black pepper
 
1. In a 6-quart Dutch oven, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
 
2. Return beans to Dutch oven. Add the 8 cups water, the wine or broth, sweet pepper, onion, tomato, garlic, and chile pepper. Bring to boiling; add beef brisket and ham hock. Return to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until beans and meat are tender. Remove ham hock; set aside to cool. Mash beans slightly. Add potato to bean mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until potato is tender. When ham is cool enough to handle, cut meat from bone; discard bone. Cut ham into bite-size pieces; stir into bean mixture. Stir in salt and black pepper.
 
*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
 
Nutrition Facts Per Serving: Servings: 10 (1-1/2 cup) servings Calories 273 Total Fat (g) 4 Saturated Fat (g) 1 Cholesterol (mg) 35 Sodium (mg) 457 Carbohydrate (g) 33 Fiber (g) 12 Protein (g) 24
Diabetic Exchanges Starch (d.e.) 1.5 Other Carbohydrates (d.e.) .5 Vegetables (d.e.) .5 Very Lean Meat (d.e.) 2.5 Fat (d.e.) .5
 
 
STEAK & BOURSIN WRAPPED BELLS

~Shared by Jim D., WA

For an even quicker preparation, try deli roast beef.

Servings: 16 pieces
Total Time: 10 minutes
Ease of Preparation: Easy

Ingredients:

16 thin slices grilled steak, such as filet mignon (about 8 ounces)
1 cup light Boursin cheese, divided
4 ounces thinly sliced bell pepper

Steps:

Spread each steak slice with 1 teaspoon Boursin cheese and top with bell pepper slices. Roll the steak around the bell pepper slices.

Nutrition: (Per piece)
Calories - 37
Carbohydrates - 1
Fat - 2
Saturated Fat - 1
Monounsaturated Fat - 0
Protein - 5
Cholesterol - 13
Dietary Fiber - 0
Potassium - 66
Sodium - 34
Nutrition Bonus - Protein, vitamin C, potassium, zinc.
Health: Low Sodium, Diabetes Appropriate, Heart Healthy, Low Cholesterol, Low Sat Fat, Low Carb, Low Calorie
 
Source: EatingWell Test Kitchen

SWEET-AND-SOUR PORK ROAST

~Shared by Mary S., Nashville, TN

Yield: 6 servings  

INGREDIENTS

-  1/4 cup honey
-  2 tablespoons Dijon mustard
-  1/2 teaspoon salt
-  One 2-pound boneless center-cut single pork loin

DIRECTIONS

Preheat the oven to 375 degrees F. Coat a medium roasting pan with nonstick cooking spray.

In a medium bowl, combine the honey, mustard, and salt. Place the pork in the roasting pan and coat completely with the honey mixture.

Cover the pork with aluminum foil and roast for 40 minutes. Uncover and baste with the pan drippings.

Roast the pork uncovered for 15 to 20 more minutes, or until no pink remains. Slice and serve with the pan drippings.

Nutritional Information Per Serving (3 thin slices): Calories: 228, Fat: 6 g, Cholesterol: 86 mg, Sodium: 377 mg, Carbohydrate: 12 g, Dietary Fiber: 0 g, Sugars: 12 g, Protein: 32 g
Diabetic Exchanges: 1 Carbohydrate, 3 Lean-Meat

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


TANDOORI CHICKEN

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 cup nonfat plain yogurt
-  1 small onion, minced
-  2 cloves garlic, minced
-  1-1/2 tablespoons lemon juice
-  1 teaspoon chopped fresh cilantro
-  1/2 teaspoon ground cumin
-  1/2 teaspoon ground turmeric
-  1/2 teaspoon ground ginger
-  1/2 teaspoon salt, or to taste
-  1/4 teaspoon freshly ground pepper
-  1/4 teaspoon ground cinnamon
-  Pinch of ground cloves
-  4 bone-in chicken thighs (about 1-1/2 pounds), skinned and trimmed of fat

DIRECTIONS

Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.

Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.

Nutritional Information Per Serving (1/4 of recipe): Calories: 227, Fat: 10 g, Cholesterol: 87 mg, Carbohydrate: 8 g, Protein: 27 g, Fiber: 1 g, Sodium: 398 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 4 Lean Meat

Source: The Eating Well Diabetes Cookbook


STRAWBERRY SPINACH SALAD

~Shared by Mary S., Nashville, TN

Yield: 10 servings

INGREDIENTS

-  1 package (10 ounces) fresh baby spinach, washed, dried and trimmed
-  1 pint fresh strawberries, cleaned and sliced lengthwise to 1/4-inch thickness
-  1/2 of a small onion, finely chopped
-  2 tablespoons sugar
-  3 tablespoons water
-  2 tablespoons white vinegar
-  1/2 teaspoon dry mustard
-  1/4 cup canola or vegetable oil

DIRECTIONS

Place the spinach in a large salad bowl; add the strawberries.

In a small bowl, combine the onion, sugar, water, vinegar, mustard, and oil. Whisk until well combined. Drizzle the dressing over the salad and toss to coat. Serve immediately.

Nutritional Information Per Serving (1 cup): Calories: 79, Fat: 6 g, Cholesterol: 0 mg, Sodium: 23 mg, Carbohydrate: 6 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 1 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat

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


CARROTS WITH FENNEL

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  3 cups baby carrots
-  3 tablespoons port wine
-  1 tablespoon fennel seeds
-  1 tablespoon olive oil
-  Fresh ground pepper and salt to taste

DIRECTIONS

Preheat the oven to 350 degrees. Ear aluminum foil into 6 pieces large enough to seal the carrots.

Divide all ingredients evenly among all 6 pieces of foil. Crimp to seal. Place the packets in the oven and bake for 15 minutes, until carrots are tender.

Place the packets on individual plates and let each person carefully open the packet.

Nutritional Information Per Serving (1/2 cup): Calories: 60, Fat: 2 g, Cholesterol: 0 mg, Sodium: 72 mg, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 1 g
Diabetic Exchanges: 1/2 Fat, 2 Vegetable

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


APRICOT-ALMOND BARS WITH CHOCOLATE

~Shared by Mary S., Nashville, TN

Yield: 24 bars  

INGREDIENTS

-  1 cup dried apricots, divided
-  1/2 cup water
-  3/4 cup whole-wheat pastry flour
-  1/2 teaspoon baking powder
-  1/4 teaspoon baking soda
-  1/4 teaspoon salt
-  1 large egg
-  1 large egg white
-  1/4 cup canola oil
-  2 tablespoons honey
-  1 teaspoon vanilla extract
-  3/4 cup chopped bittersweet chocolate (6 ounces) or semisweet chocolate chips, divided
-  1/4 cup sliced almonds

DIRECTIONS

Preheat oven to 350 degrees F. Coat a 7-by-11-inch baking pan with cooking spray.

Combine 1/2 cup dried apricots and water in a small saucepan; bring to a simmer over medium heat. Cover and cook for 2 minutes. Remove from heat and set aside to cool. Coarsely chop the remaining 1/2 cup apricots.

Whisk flour, baking powder, baking soda and salt in a medium bowl.

Puree the cooked apricots and any remaining cooking liquid in a food processor. Add egg, egg white, oil, honey and vanilla; process until smooth. Add the flour mixture, 1/2 cup chocolate and the chopped apricots; pulse just until combined. Scrape the batter into the prepared pan, spreading evenly. Sprinkle with almonds.

Bake the bars until lightly browned and a toothpick inserted in the center comes out clean. Let them cool in the pan on a wire rack.

Melt the remaining 1/4 cup chocolate in a double boiler over barely simmering water or in the microwave on Medium for 30 to 60 seconds. Spoon the chocolate into a ziplock bag, cut off the tip of one corner and drizzle the melted chocolate over the cooled bars. Let stand for about 10 minutes before cutting into the bars.

Nutritional Information Per Serving (per bar (1/24 of recipe): Calories: 96, Fat: 5 g, Cholesterol: 9 mg, Carbohydrate: 12 g, Protein: 2 g, Fiber: 2 g, Sodium: 51 mg
Diabetic Exchanges: 1 Other Carbohydrate, 1/2 Fat

Source: The Eating Well Diabetes Cookbook


WARM PINEAPPLE SALSA

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 tablespoon olive oil
-  1 tablespoon slivered almonds
-  1 small onion, thinly sliced
-  2 teaspoons curry powder
-  16 ounces pineapple tidbits, drained
-  1 tablespoon cider vinegar
-  1/4 teaspoon salt
-  1 tablespoon honey
-  1 tablespoon brown seedless raisins

DIRECTIONS

In a small saucepan, heat the oil over medium heat. Add the almonds and gently toss in the oil.

Add the onion and cook until tender and until the almonds are golden brown.

Add the curry powder, pineapple, vinegar, salt, honey, and raisins. Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes. Remove the salsa from the heat and serve warm.

Nutritional Information Per Serving (1/4 of recipe): Calories: 114, Fat: 5 g, Cholesterol: 0 mg, Sodium: 148 mg, Carbohydrate: 20 g, Protein: 1 g
Diabetic Exchanges: 1 Fruit, 1 Fat

Source: Diabetes Cookbook for Dummies

MIDGET POT ROAST

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 beef shanks (about 1-1/2 pounds)
3 tablespoons all-purpose flour, divided
1-1/2 cups cold water, divided
1/2 cup beef broth
1 tablespoon onion soup mix
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1 large potato, peeled and cut into eighths
2 medium carrots, cut into 2-inch pieces
6 pearl onions
Salt and pepper to taste

Directions

Sprinkle meat with 1 tablespoon flour; place in a shallow 2-qt. baking dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce and thyme; pour over meat. Cover and bake at 325° for 1-1/2 hours. Turn meat; add potato, carrots and onions. Cover; return to oven for 30-45 minutes or until meat and vegetables are tender. Remove meat and vegetables and keep warm. To prepare gravy, skim fat from pan juices. Measure 1 cup of the juices and place in a small saucepan. Combine remaining flour and cold water; stir into juices. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Season with salt and pepper. Serve with meat and vegetables.

Yield: 2 servings.


FETTUCCINE WITH ROASTED TOMATO SAUCE AND PARMESAN

~Shared by Maggie, TX
 
1 teaspoon olive oil
1 shallot, peeled and halved
1 clove garlic, peeled
1/2 cup whole, canned Italian plum tomatoes, drained
1 teaspoon balsamic vinegar
2 teaspoons fresh oregano, or 1 pinch dried
salt to taste
freshly ground black pepper
1 tablespoon freshly grated Parmesan cheese
3 ounces fettuccine pasta

1. Preheat the oven to 400ºF.

2. Heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the tomatoes, balsamic vinegar and oregano and cook for 2 more minutes.

3. Transfer this mixture to a baking dish and season with salt and pepper. Place the dish in the oven and roast for 20 minutes. Let cool slightly and coarsley chop the mixture in a food processor or blender.

4. Meanwhile, bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Place the pasta in a warm serving bowl, toss with half of the Parmesan cheese and add the tomato mixture.

5. Sprinkle with the remaining Parmesan cheese and serve piping hot.

Serving Size: about 2 cups
Number of Servings: 1
Per Serving
Calories 350
Carbohydrate 61 g
Fat 7 g
Fiber 4 g
Protein 14 g
Saturated Fat 2 g
Sodium 522 mg


CUCUMBER AND SQUASH SALAD

~Shared by Maggie, TX
 
1 cup thinly sliced cucumber
1 cup thinly sliced yellow summer squash
2 tbsp chopped green onion
1 tbsp shredded Parmesan cheese
Dash crushed red pepper flakes
2 tbsp prepared Italian salad dressing
 
In a small bowl, combine the first five ingredients.  Drizzle with salad dressing, toss to coat.

Makes 2 servings
 
Source:  Taste Of Home

MCDONALD'S APPLE MCMUFFINS

1 can apple pie filling (21 oz)
3 large eggs
2 teaspoons apple pie spice
1 package yellow cake mix (18 oz)

Beat all together with electric mixer on medium-speed. (or "mash" with a potato masher if you prefer chunks in your muffins) Divide batter equally between 24 paper-lined cupcake wells. Bake in a preheated 350° for 25 to 30minutes or until knife inserted comes out clean. Allow to cool before peeling off paper liners.


COWBOY CHUCK RAOST WITH ONION GRAVY

Prep: 25 minutes
Cook: 1-1/2 hours

Ingredients
1 2-1/2- to 3-lb. boneless beef chuck pot roast
1 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. cooking oil
2 medium onions, cut in wedges
3 cloves garlic, minced
1 cup brewed coffee
1 14.5-oz. can diced tomatoes
1/4 cup bottled mole sauce

Directions
1. Trim fat from beef. Season beef on all sides with salt and pepper. In a 5-quart Dutch oven brown beef on all sides in hot oil. Remove beef from Dutch oven and set aside.

2. In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Place beef on onion mixture. Add coffee, tomatoes, and mole sauce. Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender.

3. Divide cooked beef and sauce into 4 portions in airtight freezer containers. Let cool 30 minutes before covering. Freeze up to 3 months. Thaw and use to make Ranchero Beef Hash, or other recipes.

4. Quick Thaw: Thaw in microwave oven at 30 percent power (medium-low) for 12 to 14 minutes, stirring and breaking up meat halfway through. Makes four 2-serving portions.

Nutrition Facts
Calories 255, Total Fat (g) 9, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 62, Sodium (mg) 729, Carbohydrate (g) 9, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 33
Vitamin C (DV%) 10, Calcium (DV%) 5, Iron (DV%) 18
Percent Daily Values are based on a 2,000 calorie diet


CAESAR TORTELLINI WITH HAM

9 ounces refrigerated cheese tortellini
1 1/2 cups frozen broccoli flowerets
1 1/2 cups cooked ham, cubed
2/3 cup caesar salad dressing
3 cups romaine lettuce, shredded
2 tablespoons Parmesan cheese, shredded

1. Bring 2 quarts (8 cups) of water to a boil in large saucepan. Add tortellini and broccoli; cook to desired doneness as directed on tortellini package. Drain; return to saucepan.

2. Add ham and salad dressing; stir gently to mix. Cook over medium-low heat just until heated thoroughly, stirring occasionally. Arrange lettuce on individual plates. Spoon tortellini mixture over lettuce. Sprinkle each serving with cheese.


CARROT AND RAISIN SALAD

(I love this stuff! ~Maggie)
 
3 cups grated carrots
1 cup chopped celery
2/3 cup seedless dark raisins
1/2 cup coarsely chopped pecans
2 tbsp chopped fresh parsley
3/4 cup plus 2 tbsp mayonnaise
1 tbsp sugar
1 tsp grated orange rind
1/2 tsp salt
 
In a large bowl, combine all the ingredients in the order listed.  Toss lightly with a fork. 
 
Serves 6
 
Source:  Cooking from Quilt Country:  Hearty Recipes from Amish and Mennonite Kitchens


SPICY CHICKEN OVER PASTA

Be sure to wear plastic or rubber gloves when you're working with the chili peppers. The volatile oils in the peppers can burn your skin and eyes.

Ingredients:
2 tbsp. olive oil
4 fresh cherry chile peppers, seeded and cut into strips or pieces
2 cloves garlic, minced
1 onion, cut into chunks
1 bell pepper, cut into chunks
1 1/2 lbs. skinless, boneless chicken breast halves, cut into bite-size pieces
1 14-1/2 oz. can chopped tomatoes, undrained
1 lb. dried angel hair pasta, cooked and drained
Grated Parmesan cheese

Directions:
Preheat olive oil in large skillet over medium-high heat. Add chili peppers, garlic, onion, and bell pepper. Saute for 2 minutes. Add chicken. Saute for 3 or 4 minutes or until done. Add undrained tomatoes; cook over medium heat for 10 to 12 minutes. Serve chicken mixture over pasta; sprinkle with Parmesan cheese.

Number of Servings: 6

Notes from the Cook: Be careful when the hot cherry peppers hit the hot olive oil, they may make you cough...its worth it!


MEXICAN CASSEROLE

Servings: 8 to 10
Total time: 1 hour 45 minutes.

Ingredients:

1-1/2 pounds ground Round
1 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar hot enchilada sauce
1 cup milk
1 package corn tortillas
1 cup grated cheddar cheese

Directions:

1. Brown ground beef and onions in a skillet.

2. Add soups, enchilada sauce, milk simmer 30 minutes.

3. Line a 9x13 baking dish with frozen corn tortillas.

4. Pour half of the beef mixture over tortillas add 1/2 cup cheese. Make another layer, Tortillas, beef mixture,cheese

5. In a 350 degree F. oven bake 30-35 minutes.


SOUTHERN STYLE MEAT PIE

2 lbs. cubed raw beef
2 Tbs. fat
1 cup chopped onions
2 cups chopped celery
1/2 cup chopped green pepper
3 cups canned tomatoes, juice and pulp
3 Tbs. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/2 cup kernel corn, drained

Sear meat in hot fat until nicely browned, about 10 to 15 minutes. Remove meat from fat. Cook onions, celery and green pepper in the fat until tender and lightly browned. Add tomatoes gradually to flour and seasonings; add meat and vegetables. Turn into 2-1/2 quart casserole. Cover and cook in moderate oven (350 F.) about 30 minutes. Top with corn meal biscuit topping and back as directed. Serves 8 to 10.

Corn Meal Biscuit Topping

1-1/4 cups milk, scalded
1/4 cup yellow corn meal
2 cups sifted enriched flour
2-1/4 tsp. baking powder
1 tsp. salt
1/4 cup shortening

Pour hot milk over corn meal and let cool completely. Sift flour once, measure; add baking powder and salt and sift together twice. Cut in shortening until mixture resembles coarse meal. Add corn meal mixture all at once, stirring only until all flour is dampened. Drop by spoonfuls over meat-vegetable mixture. Bake in hot oven (400 F.) 40 to 45 minutes. Serve at once.

Source: Mary Margaret McBride's Encyclopedia of Cooking, 1958.