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"Friendship isn't about who you have known the longest. It's about those who came and never left your side ..."

Love doesn't fly off the handle!

~Shared by Treva, NC

My attitude today leaves a lot to be desired. I woke
Up feeling rather grouchy. Some days are just
Like that . . . My grouchy days! It is as if the devil
Just lies in wait for me to get up so that he can
Use my mouth to be unpleasant!
This is the kind of day when I must really work on walking
In the love of the Lord. Come on, now, let's be honest.
Aren't there some days when you get up and maybe
Have not slept well, or you are dealing with more stress
Than usual or maybe you have a bad cold and just don't
Feel well, so it is easier to be a bit crabby and not want
To be bothered?
Being adults seems to mean that we are not supposed
To be grumpy especially if you have ever watched
Leave It To Beaver or The Brady Bunch. These
Parents are so pleasant and never seem to have a bad
Day and can solve everyone's problems without lifting
A hand. On my bad days, these type of TV shows
Make me want to scream!!!
But in reality, everyone has a day when we can't be
The "perfect" person and good natured. We all complain
Sometimes. We are all grouch sometimes and God knew
That when He created us as Human Beings... Not
Godly Beings. God knew that our human flesh would
Win out every once in awhile. Our responsibility
Is to be certain that those days are not our usual days.
So, just for today, I am going to try to leave the
Grouchies in the background and let love control my
Words and actions.

"God put both of Your hands over my mouth
And let Your love fill my soul."
Amen

~Amber Rose

Tips on storing olive oil

Olive oil, like all organic oils, will turn rancid over time if not properly stored. Keep it away from heat, air and light. Don't be tempted to store it in the cupboard over the range or above the refrigerator. Most cooks like to have some handy at the stove. Keep some in a pretty opaque container with a pouring spout within reach of your hand but not of the cooking heat.

Do not store olive oil in the refrigerator--it solidifies at 36 degrees Fahrenheit. If you find your olive oil contains a layer of white solids, the bottle has been chilled. Leave it to reach room temperature-- the olive oil will not have suffered.

Women!

~Shared by Jim D., WA

Women can remember every outfit they wore for the past decade.

Men cannot remember what they wore yesterday without looking at the floor next to the bed.



Feline Physics Laws
 
~Shared by Treva, NC

A cat at rest will tend to remain at rest, unless acted upon by some outside force – such as the opening of cat food, or a nearby scurrying mouse.

Law of Cat Motion
A cat will move in a straight line, unless there is a really good reason to change direction.

Law of Cat Magnetism
All blue blazers and black sweaters attract cat hair in direct proportion to the darkness of the fabric.

Law of Cat Thermodynamics
Heat flows from a warmer to a cooler body, except in the case of a cat, in which case all heat flows to the cat.

Law of Cat Stretching
A cat will stretch to a distance proportional to the length of the nap just taken.

Law of Cat sleeping
All cats must sleep with people whenever possible, in a position as uncomfortable for the people involved, and as comfortable as possible for the cat.

Law of Cat Elongation
A cat can make her body long enough to reach just about any counter top that has anything remotely interesting on it.

Law of Cat Obstruction
A cat must lay on the floor in such a position to obstruct the maximum amount of human foot traffic.

Law of Cat Acceleration
A cat will accelerate at a constant rate, until he gets good and ready to stop.

Law of Dinner Table Attendance
Cats must attend all meals when anything good is served.

Law of Rug Configuration
No rug may remain in its naturally flat state for very long.

Law of Obedience Resistance
A cat’s resistance varies in proportion to a human’s desire for her to do something.

First Law of Energy Conservation
Cats know that energy can neither be created nor destroyed and will, therefore, use as little energy as possible.

SUN-DRIED TOMATO LAVOSH
(Automatic Bread Machine)

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

Makes 48 lavosh

1 1/4c water   
1/3 c sun dried tomatoes, snipped in sm pcs   
1 tsp salt  
1 tsp sugar   
2 tbsp roasted garlic & basil flavored oil   
3 1/2 c flour
2 tsp dried basil
1 1/4 tsp yeast  
1 c shredded Parmesan or old cheddar

Measure all ingred except cheese into bread pan. Select dough cycle. Remove dough to a lightly floured surface. Cover with a lg bowl and let rest for 10-15 mins. Divide the dough into 4 portions. Sprinkle 1/4c of the cheese on the board. Place 1 portion of the dough on the cheese & roll as thinly as possible into a 7”wide rectangle, turning over frequently to press the cheese into the dough. With a pizza cutter or sharp knife, score into triangles with a base of 2-21/2”, being careful not to cut all the way thru. Repeat with rem portions. Meanwhile preheat oven to 375. Place 1 rectangle at a time on prepped baking sheet or preheated baking stone. Bake in pre-heated oven for 13-18 mins or until golden brown. Take from oven & allow to col. Break into long thin triangles. Keep this fat free crisp on hand to serve to company as a snack with fresh veggies. It’s the perfect addition to a basket of soft rolls.

Tip- Store in an airtight container & the lavosh will keep crisp for weeks. To make sure the lavosh isn't’t tough, roll the dough as thinly as possible.

Variation- Any flavored olive oil can be used in this recipe. Try adding dried herbs, such as oregano, rosemary or thyme to complement the oil.


SPICY RED CHILI OIL

~Shared by Johnny, LA

Just got done putting this together; will be ready in August. I bet it will be good on some fresh cut fries. I have a ton of things I will be shaking this on.

1/2 cup pack dried red chilies
2 cups Olive oil
1 bottle* + pourer (get the pourer in any kitchen supply store)

Cut up 2/3 of the chilies and pour into bottle. Add remaining 1/3 of chilies. Fill bottle with olive oil. Leave for 2 months. I found it works faster if you allow the oil to “breathe” so don’t seal the bottle, once the green olive oil begins to turn red, you are good to go!

*I used the empty Franks Hot Sauce Bottle and Worcestershire bottle with the pop up top.


BACON & POTATO BREAKFAST PIZZA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 box (9 oz) Green Giant® frozen roasted potatoes with garlic & herbs
4 eggs
1/3 cup milk
8 slices precooked bacon, cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese (6 oz)
Salt and pepper, if desired
2 tablespoons chopped fresh parsley

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.

If using crescent rolls: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust; press perforations to seal. If using dough sheet: Unroll dough into pan; press in bottom and 1/2 inch up sides to form crust.

Bake 5 minutes. Meanwhile, cut small slit in center of roasted potatoes pouch; microwave on High 2 to 3 minutes or until thawed. Remove potatoes from pouch; cut larger pieces in half.

In medium bowl, beat eggs. Stir in milk, bacon, 1 cup of the cheese, the thawed potatoes, salt and pepper.

Remove partially baked crust from oven. Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley over top.

Return to oven; bake 20 to 25 minutes longer or until set and edges are golden brown. Cut into squares.



SAUSAGE POTATO CASSEROLE

~Shared by Treva, NC
 
Prep Time: 20 min
Total Time: 1 hr 5 min
Makes: 16 servings, 3/4 cup each

1 cup MIRACLE WHIP Dressing
1 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1 medium onion, chopped (about 1 cup)
1/2 tsp.  seasoned salt
1 bag (1 lb. 14 oz.) frozen shredded hash browns
1 lb.  smoked sausage, cut into 1/4-inch-thick slices
 
PREHEAT oven to 400°F. Mix dressing, sour cream, onions and salt in large bowl. Add potatoes and sausage; mix lightly.
 
SPOON into 13x9-inch baking dish sprayed lightly with cooking spray; cover with foil.
 
BAKE 40 to 45 min. or until heated through.
 
Kraft Kitchens Tips
Save 80 calories and 10 grams of fat per serving, by preparing as directed using MIRACLE WHIP Light Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and smoked turkey sausage.

Nutrition Information
Calories  210 Total fat  15 g   Saturated fat  5 g Cholesterol  35 mg Sodium  440 mg Carbohydrate  14 g   Dietary fiber  1 g   Sugars  3 g Protein  5 g


SHELLFISH STEW WITH CHORIZO AND ROUILLE

~Shared by Jim D., WA
  
Active Time:  25 Minutes
Total Time:  40 Minutes
Serves 4

Rouille, the zesty garlic and red-pepper sauce served with bouillabaisse, is stirred into this shrimp-and-scallop dish at the last minute, and it's also spread on the croutes that top it.

INGREDIENTS
1 1/2 teaspoons olive oil
3/4 pound cured chorizo or other spicy hard sausage such as pepperoni, casings removed and sausage cut into 1/4-inch slices
1 onion, chopped
1/2 cup dry white wine
10 cloves garlic, 4 minced, 6 smashed
3 cups bottled clam juice
1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1 baguette
1/2 cup mayonnaise
1/3 cup drained bottled roasted red peppers
1/4 teaspoon cayenne
3/4 pound large shrimp, shelled
3/4 pound sea scallops, cut in half if very large
1/4 teaspoon fresh-ground black pepper
 
DIRECTIONS
In a large pot, heat the oil over moderately high heat. Add the chorizo and cook, stirring frequently, until browned, about 10 minutes. Remove. Pour off all but 1 tablespoon fat.
 
Reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and the minced garlic, bring to a simmer, and cook until reduced to about 1/4 cup, about 3 minutes. Add the cooked chorizo, the clam juice, tomatoes, thyme, and 1 teaspoon of the salt. Cover, bring to a simmer, and let simmer for 20 minutes.
 
Meanwhile, cut a 3-inch piece from the baguette and remove the crust. Hold this bread under running water to soften; squeeze to remove the water. Put this bread in a food processor. Add the mayonnaise, red peppers, cayenne, and the remaining garlic and 1/2 teaspoon salt and puree.
 
Light the broiler. Cut the remaining baguette into 1/4-inch slices and broil the bread on both sides until golden, about 3 minutes.
 
Add the shellfish to the stew; bring to a simmer, by which time they should be just done. Stir in 1/2 cup of the rouille and the black pepper. Serve with the remaining rouille and the croutes.

Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 865 Fat. Total: 60g Carbohydrates, Total: 21g
Cholesterol: 250mg Sodium: 3039mg Protein: 55g
Fiber: 2g % Cal. from Fat: 62% Fat, Saturated: 0g
 
Source: Quick from Scratch - One Dish Meals


ORANGE WALNUT CANDY

~Shared by Barb C., Chula Vista, CA

INGREDIENTS
3 3/4 cups confectioners' sugar
1 (12 ounce) package vanilla wafers, crushed
1 (6 ounce) can frozen orange juice concentrate, thawed
1/2 cup butter or margarine, melted
1 1/2 cups ground walnuts

DIRECTIONS
In a bowl, combine the sugar, wafer crumbs, orange juice concentrate and butter; mix well. Shape into 3/4-in. Balls; roll in walnuts. Cover and Refrigerate in an airtight container for at least 24 hours before serving
 
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
 

ALL DAY MACARONI AND CHEESE

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

Ingredients

8 ounces elbow macaroni, cooked and drained
4 cups(16 ounces)  shredded sharp Cheddar Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups  milk
2 eggs
1 teaspoon salt
1/2 teaspoon black  pepper

Directions

Place the cooked macaroni in crock pot that has been sprayed with  nonstick cooking spray. Add the remaining ingredients, all except 1 cup of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese and then cover and cook on low setting for 5 to 6 hours or until the mixture is firm and  golden around the edges. Do not remove the cover or stir until it has finished  cooking.


ITALIAN MEATLOF (WITH CARROT)

~Shared by Linda H., Rosharon, TX

Serves 8

This is a perfect place to use a food processor to save time. Finely chopped raw carrot will work as well as puree.

Nonstick cooking spray
1 cup Italian-style (seasoned) breadcrumbs
1/2 cup nonfat (skim) milk
2 Tbsp. olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
1 pound lean ground turkey
1/2 cup grated Parmesan
1/2 cup carrot puree
1/4 cup ketchup
1 tsp. salt
1/8 tsp. pepper
1 cup bottled tomato sauce
4 slices turkey bacon

Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.

In a large bowl, soak the breadcrumbs in milk.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.

Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.

Source: Created by Jessica Seinfeld from the book Deceptively Delicious


BOILED CORN ON THE COB

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

I stumbled upon a technique for cooking corn on the cob that I had never thought to do before. As I state in the title though, this is the only way I will ever make corn on the cob again so you should definitely try it.

I will began by openly admit that I don’t always buy the best quality corn that I could buy. Maybe that is why I am more open to splurging on these additional ingredients to achieve a better tasting vegetable. If corn is not in season or you are worried about the flavor of the corn, I would definitely recommend these small additions to your cooking water.

Since you are adding butter to the water, I didn’t even need to add a pat of it to my corn. It coats the corn cobs and gives you the buttery taste without the messy butter drips. Love the taste of a good sweet corn? The addition of milk and sugar adds the sweet taste to the corn that is sweet, but not too sweet.

I can’t recommend this recipe enough and hope you can give it a try this summer. If you don’t believe my guidance on cooking, seeing my son down three ears and beg for more is a great testimony to this tasty goodness.

6 - 8 ears corn, husks and silk removed water
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)

Directions:
1. Fill a large stock pot half full with water (use a large enough pot to hold all the corn). Add in the milk, sugar and butter.

2. Bring to a boil, then add in the corn cobs. Reduce heat to a simmer and allow corn to cook for 7 to 8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.

3. Using long tongs remove and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter and salt to taste (optional as I think this has the perfect flavor).

Source: Adapted from this recipe on Recipezaar


PORK AND PEPPER SIR-FRY
 
~Shared by Mary H., Montreal, Canada
 
Preparation: 10 minutes    
Stand: 20 minutes    
Cook: 5 minutes    
Makes: 4 servings    
Cost: $2.73 per serving
 
1 pound pork tenderloin
1 tablespoon cornstarch
1 tablespoon soy sauce
2 cloves garlic, minced
2 teaspoons sesame oil
1 teaspoon grated gingerroot
pinch of pepper
2 tablespoons vegetable oil
1 large white onion, sliced
1 each: sweet red and green pepper, sliced
1/4 cup sodium-reduced beef broth
2 tablespoons oyster sauce
1/4 cup chopped fresh coriander

Thinly slice pork across grain into strips.  In bowl, toss together pork, cornstarch, soy sauce, garlic, 1 teaspoon of the sesame oil, ginger and pepper; let stand for 20 minutes.

In wok or large skillet, heat vegetable oil over high heat; stir-fry pork mixture, in batches, until slightly browned, about 1 minute.  Transfer to plate.

Add onion and red and green peppers to pan; stir-fry until onion is softened, about 3 minutes.

Return pork and accumulated juices to pan.  Stir in broth and oyster sauce; cook until thickened, about 1 minute.  Stir in remaining sesame oil.  Garnish with coriander.

Source: Canadian Living magazine, June, 2010


SWEET POTATO CRUNCH

~Shared by Johnny, LA

6 sweet potatoes
1 cup sugar
1/3 c. well packed brown sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. nutmeg
1 tsp. cinnamon
2 t. Cinnamon-Cider Syrup
handful of small marshmallows

Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping.Bake at 350 for 45 minutes. Sprinkle on marshmallows around the edges and bake additional 5 minutes.


BANANA DATE SHAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
6 large Pitted Dates
1 large Banana
4 scoops Vanilla Ice Cream
1 1/2 cups Milk
 
Pulverize the dates and banana in a blender and then add the remaining ingredients, blending until smooth. Serve immediately.


BARBEQUE BACON AND CHEESE DIP

~Shared by Treva, NC

2 (8-oz.) packages cream cheese
One half cup barbeque sauce
3 oz. real bacon bits
One half cup tomato sauce
One quarter cup sweet onion, chopped
1 cup sharp cheddar cheese, shredded

Spread cream cheese along the bottom of a 13 x 9 inch dish. Spread barbeque sauce over the cream cheese. Top with bacon bits, tomato, onion and cheese. Serve with tortilla chips.

The Skinny: Use low fat cream cheese and cheddar cheese.


NEW MEXICO BEEF STEW WITH GREEN CHILES AND POSOLE

~Shared by Jim D., WA 

Active Time:  15 Minutes
Total Time:  2 Hours 45 Minutes
Serves 4 to 6
 
This classic Southwestern dish is traditional fare during the fall, especially for family gatherings and holiday season celebrations. The long green chiles grown in the Rio Grande Valley in the southern part of New Mexico, especially around Hatch, are among the most flavorful in the world, and with a medium heat, they are popular in many regional recipes. Posole is the Spanish name for field corn that has been treated with slaked lime to remove the tough outer layer of the kernels, similar to hominy. Posole is also the name given to a stew made with pork and posole corn, but beef, lamb, and goat work equally well. Serve this stew with warm flour tortillas, fresh crusty bread, or corn bread.

INGREDIENTS
3 tablespoons olive oil
1 cup all-purpose flour
1 pound top-sirloin or chuck steak, choice grade cut into 1/2-inch dice
3 cups beef stock
2 cups water
1 cup red wine
1 pound fresh posole, rinsed
1 onion, diced
5 garlic cloves, minced
5 New Mexico green chiles, or green Anaheim chiles, roasted, peeled, seeded, and diced
1 teaspoon ground cumin
1 tablespoon dried oregano
3/4 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
2 russet potatoes, about 8 ounces each, chopped
2 carrots, sliced
 
DIRECTIONS
TO PREPARE STEW: Heat 2 tablespoons of the olive oil in a large saucepan or stockpot. Place the flour in a shallow bowl or on a large plate and season with salt and pepper. Dredge the beef in the flour, add half to the saucepan, and sear over medium-high heat for about 5 minutes, or until browned on all sides. Remove the beef from the pan with a slotted spoon. Heat the remaining 1 tablespoon of olive oil and repeat for the remaining beef.
 
Add the first batch back to the pan when the second batch has cooked. Add the beef stock, water, and wine, and bring to a boil. Add the posole, onion, garlic, and green chiles, and return to a boil. Reduce the heat to a simmer and add the cumin, oregano, salt and pepper. Cook, partially covered, for 1 1/2 hours, stirring occasionally. Add the potatoes and carrots, and continue to cook for 1 hour or until the potatoes and posole are tender and the kernels have opened up. Add a little more water if necessary to keep the consistency soupy, and adjust the seasonings as necessary.
 
WINE RECOMMENDATION: This stew demands a wine of strong character as well. The Rhone Valley of France provides just such wines: Chateauneuf-du-Pape, Gigondas, St. Joseph, and Hermitage are all good choices.
 
HELPFUL TIPS: You can use dried posole in this recipe, but the stew will take up to 5 hours to cook. If using dried posole, add the potatoes 1 hour before the stew finishes cooking. If posole is unavailable, use canned (precooked) hominy. Rinse it well and add 15 minutes from the end of the cooking process.
 
Nutrition Information
Serves 4 to 6 - Facts Per Serving:
 
Calories: 613 Fat. Total: 12g Carbohydrates, Total: 95g
Cholesterol: 46mg Sodium: 390mg Protein: 29g
Fiber: 8g % Cal. from Fat: 18% Fat, Saturated: 0g
 
Source: Beef for All Seasons


EASY DIVINITY

~Shared by Barb C., Chula Vista, CA

1 small box fluffy white frosting mix
1/2 cup water
1/3 cup corn syrup
1 teaspoon vanilla
1 pound box confectioners sugar
1 cup pecan pieces

Boil water. Mix in dry frosting mix, corn syrup and vanilla in water. Beat mixture on highest mixer speed for about 5 minutes. (When ready, the mixture forms stiff peaks.) Gradually stir in sugar while mixing on low speed. Blend in pecans. Spoon the mixture by teaspoon onto a cookie tin lined with waxed paper. Allow to sit uncovered. Once the mixture feels firm to touch, turn over, cover tin and allow to stand overnight.


QUICK WHOLE-WHEAT APRICOT BREAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
"I've always liked this fruit bread of my mother's because it isn't as sweet as most and because it's made of a fifty-fifty mix of unbleached and whole-wheat flour.  An additional plus:  The bread freezes wonderfully.  Wrap snugly in foil or plastic freezer wrap; label, date, and store in a 0*F. freezer.  Use in three months."
 
1 cup sifted unbleached all-purpose flour
1 cup un sifted whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
1 cup coarsely chopped dried apricots
1 egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
 
Preheat oven to 350*F.  Grease an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan well; set aside.

Mix unbleached flour, whole-wheat flour, baking powder, and salt in large bowl.  Work in sugar, pressing out lumps; stir in apricots.  Make well in center of dry ingredients.

Whisk together egg, milk, and oil in large measuring cup.  Pour into well in dry ingredients and stir briskly just enough to mix--no longer or bread will be tough.

Spoon mixture into prepared pan; let stand on counter 10 minutes; then bake about 45 to 50 minutes until loaf begins to pull from sides of pan, is springy to tough, and a toothpick inserted in center comes out clean.

Cool loaf in pan on wire rack 10 minutes.  Loosen around edge and turn out on rack.  Cool thoroughly before slicing.  Makes an 8 1/2 x 4 1/2 x 2 3/4-inch Loaf

Source: American Century Cookbook by Jean Anderson (1997)


LEMON ANGEL HAIR

~Shared by Linda H., Rosharon, TX

8 oz. angel hair
1/3 rounded c. pecan halves
2 T. lemon zest
1/4 scant c. plain olive oil
1/4 c.+ fresh lemon juice (don't substitute)
3 rounded tsp. minced garlic
3/4 to 1 c. cooked or raw shrimp, halved lengthwise
Coarse salt & coarse pepper
1 heaping c. grape tomatoes, halved
1/2 c. mixed snipped basil, parsley, & mint

Start salted water for pasta. Zest lemon into measuring cup, add juice. Set out everything else.

Toast pecans in 10" skillet on Medium High heat about 3 minutes, then lift out & reserve. Reduce heat to Medium; add oil, then shrimp, then garlic; cook 1 - 2 minutes. Off heat, add juice. Cook pasta to just al dente; add 2 T. of cooking water to the lemon mixture, then drain pasta well. Return it to the pot & pour lemon mixture over it & toss. Add tomatoes, herbs, & pecans, & grind on salt & pepper.

Serve hot or at room temperature to 3 or 4. Thanks to Dale Alfredson. Omit shrimp for an unusual side dish for 6 or 8.

Source: Nancy's Kitchen


"MAGIC" CHICKEN NOODLE SOUP

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

My Mom taught me how to make from scratch chicken noodle soup and I added to it until it was my own. When I was in college, I would make it for my friends and roommates when they were sick or even just feeling blue. That's how it earned the nickname Magic Penicillin Soup. I'm not sure it's all that, but I sure like it.~by mn maggie

40 min
20 min prep
Serves 6 -8

8 cups water
chicken bouillon (Follow the directions on the package for how much to use for 8 cups of water.)
3-4 carrots (or 1 package pre-cut carrots)
3-4 celery ribs
2-3 cups chicken (I usually just use whatever's leftover from a roasted chicken.)
1 diced onion (Medium in size)
1 lb wide egg noodles
1/4 tablespoon oregano (just a pinch or two)
1/4 tablespoon pepper
1/4 tablespoon garlic powder

1. Put water in a tall pot and heat to a boil. Add the chicken bullion, onions, oregano, garlic powder, and pepper.

2.Dice onions and set aside.

3. Slice carrots and add to the boiling water. (I dice them about a quarter inch to a half inch thick, but you can dice them thin if you want more in your soup.).

4. Slice celery (it depends on how chunky you like your soup).

5. Cut chicken into bite size pieces.

6. Allow carrots to boil for about 5 minutes before adding the celery, chicken, and about half the package of wide egg noodles and allow to boil until the noodles are tender.

7. Now it's ready to serve. I love serving it with some buttered dinner rolls on the side. Remember, you can adjust the seasoning and amount of veggies to your taste. (I certainly never take the time to measure.).

I made this recipe just recently and it was quick, easy and very tasty! I used leftover chicken and angel hair pasta broken into small pieces ~Jim

Source: Recipezaar


DRUNKEN KING CRAB LEGS

~Shared by Leasa, IA
 
Ok, not heart healthy but I LOVE crab legs and I have a pkg in the freezer,  Thought I might make these soon.
 
3 bottles of premium ale (ok, I'll get Guinness)
3 lemons, cut in half
1 head of garlic, cut in half
3 lbs Alaskan king crab legs, split
Drawn butter for serving
 
To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil.  Add crab legs and cover.  Steam for 5 mins or until crab is cooked through.  Serve with lemon wedges and drawn butter.
 
Serves 4

Source: Fine Living


TASTY FRIED CHICKEN

~Shared by Johnny, LA

1/4 cup bacon drippings or vegetable shortening
3/4 cup all-purpose flour
3 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon pepper
1/4 teaspoon chili powder
1 3 - to 3 1/2 pound fryer chicken, cut up

Wash chicken, pat dry, and set aside. In a brown paper bag or a plastic bag, add flour and seasoning; shake well. Place chicken in the bag, a piece at a time, and shake to coat. Shake excess flour from each piece and place it on a plate.

Coat the chicken a second time. In a large cast-iron skillet, over medium heat, melt bacon drippings and enough shortening to make 1 inch of cooking oil When oil is hot, add chicken and fry until brown on all sides.

Cover skillet, reduce heat to medium-low, and continue to fry for an additional 25 to 30 minutes, until the chicken is tender and its juices run clear when pierced with a fork. Remove cover from skillet during the last 15 minutes of cooking. (6 to 8 servings)


CAPE MALAY PICKLED FISH

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1/2 cup vegetable oil for frying
3 pounds cod fillets, cut into 2 to 3 ounce portions
salt to taste
2 large onions, peeled and sliced into rings
2 cloves garlic, chopped
8 whole black peppercorns
4 whole allspice berries
3 bay leaves
1 red chile pepper, seeded and sliced lengthwise
2 cups red wine vinegar
1/2 cup water
1/2 cup packed brown sugar, or to taste
2 tablespoons curry powder
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
 
Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.

Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.

Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.


ROASTED HERB CHICKEN

~Shared by Treva, NC

1 4-pound chicken
One quarter cup butter
1 sweet onion, chopped
2 cloves garlic, minced
1 10-oz. package frozen spinach, thawed and drained
1 Tbsp. dried sage
1 tsp. dried rosemary
One quarter cup lemon juice
One quarter cup cream
12 oz. season bread stuffing
1 cup water

Melt butter in a large skillet and saute onion and garlic. Add spinach, sage and rosemary. Combine water and stuffing and stir until water is absorbed. Add spinach mixture to stuffing, stir in cream and lemon juice and mix well. Rinse out chicken and spoon in stuffing mixture. Bake stuffed chicken in 350 degree oven for 2 hours or until chicken is golden brown and cooked through.

The Skinny: Use fat free Half and Half in place of the cream.


BLACK BEAN QUESADILLAS

~Shared by Jim D., WA

1 Tbsp. olive oil
1 small sweet onion, chopped
2 cloves garlic, minced
One half tsp. ground cumin
Two thirds cup salsa
1 15-oz. can black beans
One quarter cup fresh cilantro, chopped
2 Tbsp. fresh lime juice
6 oz. crumbled Feta cheese
8 - 10 flour tortillas
Sour cream and salsa
Sliced jalapeno peppers.

Heat oil in a skillet and saute onion and garlic. Add cumin, salsa and black beans, cook for several minutes and remove from heat. Stir in cilantro, lime juice and Feta cheese.

Spread mixture evenly over half of the tortillas and place a tortilla over mixture on top of each tortilla. Cut into 4 equal pieces and top with sour cream, additional salsa and jalapeno peppers.

The Skinny: Use low fat sour cream.


HERBED SHRIMP AND FETA CASSEROLE

~Shared by Barb C., Chula Vista, CA

Ingredients

2 large eggs
1 tsp dried basil
1 cup plain yogurt
1 tsp dried oregano
1 cup evaporated milk
4 garlic cloves minced
16 oz jar mild chunky salsa
3 ozs feta cheese crumbled
1/3 lb Swiss cheese shredded
1/2 lb angel hair pasta cooked
1/3 cup fresh parsley chopped
1/2 lb mozzarella cheese shredded
1 lb medium shrimp peeled uncooked

Method

Preheat oven to 350 degrees then coat an 8 x 12 inch baking dish with cooking spray. In a medium bowl blend eggs, milk, yogurt, feta and Swiss cheeses, parsley, basil, oregano and garlic. Spread half the pasta over bottom of baking dish and then cover with salsa and add half the shrimp. Spread remaining pasta over shrimp and then spread the egg mixture over pasta. Add remaining shrimp and top with mozzarella cheese. Bake the Herbed Shrimp and Feta Casserole for 30 minutes. Remove from oven and let stand 20 minutes before serving.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


BEEF AND SAUSAGE ROLL

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

INGREDIENTS:

For meat:
1-1/2 cups 1/2-inch pieces crust less Italian bread
1/2 cup milk
1-1/2 pounds ground beef
8 ounces Italian sausages, casings removed
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
.
For filling:
1/4 cup water
1 (10-ounce) package ready-to-use spinach
4 ounces thinly sliced prosciutto
3 ounces provolone cheese, cut into 2 x 1/4 x 1/4-inch strips
6 hard-boiled eggs, peeled
18 fresh Italian parsley sprigs
1 tablespoon olive oil

PREPARATION:

Make meat:
Line 18 x 12-inch baking sheet with foil. Moisten foil with water. Mix bread and milk in medium bowl. Mash bread with fingers until soaked. Squeeze out excess moisture from bread. Place bread in large bowl; discard milk.

Add ground beef, sausages, eggs, salt and pepper to bread and mix well. Place meat in center of foil. Using moistened fingers, pat meat into 12 x 14-inch rectangle, about 1/2 inch thick. Cover; chill while preparing filling.

Make filling:
Preheat oven to 350 degrees F. Bring 1/4 cup water to simmer in large pot. Add spinach. Cover and cook until just wilted, tossing often, about 3 minutes. Drain well; pat dry. Cool. Arrange spinach over meat, covering completely. Cover with prosciutto. Arrange provolone cheese atop prosciutto, spacing apart. Place hard-boiled eggs end to end in line down long side of roll. Arrange parsley along both sides of eggs. Starting at long side near eggs and using foil as aid, roll up meat jelly roll style. Pinch ends and seams together, enclosing filling completely. Fold down foil from around meat roll. Brush meat with 1 tablespoon oil.

Bake meat roll until thermometer inserted into center registers 160 degrees F, about 1 hour. Let stand 15 minutes. Serve hot or at room temperature; cut into slices.

Yield: 6 servings


COCONUT COUSCOUS WITH MANGO & BLACK BEANS

~Shared by Linda H., Rosharon, TX

½ (17.6-ounce) can light coconut milk
1½ cup water
2 cups couscous
3/4 cup shredded coconut (sweetened coconut flakes)
1 can black beans, drained and rinsed
2 mangoes, peeled and cut in 1/3-inch dice
1 cup chopped scallions
2 tablespoons olive oil
2 tablespoons lime juice

1. Combine the coconut milk and water in a saucepan and bring to a boil. Stir in couscous, cover and remove from heat. Let stand at least 15 minutes without removing the cover.

2. Meanwhile, place the coconut flakes in a dry skillet over medium heat. Cook, stirring occasionally, until coconut begins to brown. Transfer coconut to a serving bowl. Add the black beans, mangoes, scallions, oil and lime juice.

3. Use the tines of a fork to scrape the couscous out of the pot and into the serving bowl. Toss thoroughly; taste and add salt and pepper as desired.


PEPPERCORN CRUSTED SIRLOIN WITH MUSHROOM CREAM SAUCE

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

For the steaks you will need:
2 (1/2 pound) top sirloin steaks, about 1 inch thick
4 tablespoons freshly ground black pepper (about 1 teaspoon for each side of the steak)
Salt
granulated garlic
1 tablespoon olive oil

1. Heat olive oil over medium-high heat.

2. Sprinkle each side of the steak lightly with kosher salt and granulated garlic. Then sprinkle each side with about 1 teaspoon of freshly ground black pepper. (Note:  The pepper will pretty much coat the entire side of the meat. Use more or less if you need to).

3. Place the steak in the pan and don’t touch it until it is time to turn it, about 3- 4 minutes per side for medium rare, 5-7 for medium well, 8-10 minutes for well done. (Note: The secret to the perfect crust, is to cook the meat in a medium- hot pan and NOT touch it. It will be fine, I know you want to pick it up and look at it as its cooking but don’t, resist all temptations. Trust me, it’s for the best).

4. Remove the steak from the pan, set on a plate and cover. Let rest for 10 minutes, it will continue to cook during this time. (Note: This is a very important step because if you cut the meat too early all of the juices will escape leaving you with a very tough piece of meat.) While the steak is resting, prepare your mushroom cream sauce.

For the mushroom cream sauce you will need:
1 tablespoon olive oil
1 clove garlic, minced
1 cup sliced mushrooms
1 cup beef broth
1/2 cup half and half
Salt and pepper to taste

1. In the same pan that you cook the steaks in, add the olive oil, mushrooms, and garlic. Season with salt and pepper. Cook for 3 minutes or until mushrooms begin to soften and turn a golden color.

2. Next add beef broth, be sure to scape all the yummy bits off the bottom. (Note: The pan will be very hot so this will create a lot of steam, be careful).

3. Reduce the heat, add the half and half. Stir constantly as you bring it to a boil. Cook until the sauce thickens, it should coat the back of a spoon.

4. Spoon over the steak and serve.

See, you don’t need to go to a big fancy expensive steak house to get a great steak. Enjoy!

Source: Lifesambrosia.com


CHICKEN PACKETS

~Shared by Larry J., Spring Hill, TN

Finger food for grown-ups.

INGREDIENTS:

2 Tablespoons olive oil
4 boneless skinless chicken breasts, cut into 1-inch pieces
1 cup chopped onions
1/2 cup chopped bell pepper or celery
1/2 cup sour cream
2/3 cup cream of mushroom soup
1/2 teaspoon garlic salt
1/4 teaspoon pepper
3 (8-ounce) cans crescent rolls
1 cup shredded mozzarella cheese

TO PREPARE:

Heat the olive oil in a medium skillet over medium-high heat.  Add the chicken, onion and bell pepper.  Saute for 5 minutes or until the chicken is tender and cooked through; drain.  Combine the chicken mixture, sour cream, mushroom soup, garlic salt and pepper in a bowl and mix well.  Unroll the crescent roll dough.  Separate into 12 rectangles and press the perforations to seal.  Spoon 2 Tablespoons of the chicken mixture in the center of each rectangle.  Sprinkle evenly with mozzarella cheese.  Bring the corners of the rectangles together and twist, pinching the seams to seal.  Place on a lightly greased baking sheet.  Bake at 350 degrees for 20 minutes or until golden brown.

SERVES:  6

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


SMOTHERED PORK CHOPS & CABBAGE

~Shared by Johnny, LA

5 or 6 1/2" thick pork chops
2 heads of coarsely sliced cabbage
2-3 tablespoons of cooking oil
2 cups diced onions
5-6 cloves of finely minced garlic; 1/2 tsp black pepper
1 1/2 tsp salt
1/4 cup dried parsley
1/2 cup tomato sauce
salt and pepper

DIRECTIONS

1. Salt and pepper five or six 1/2" thick pork chops and brown over medium-high heat in a few tablespoons of oil in the bottom of a large 6-8 quart pot.

2. When both sides of the chops are browned, remove the chops, throw in 2 cups diced onions and 1/4 cup of water.

3. Scrape the bottom of the pot to scrape up the browned bits.

4. The onions need to be caramelized to an almost mahogany color.

5. This is done by alternately browning the onions and then throwing in a small amount of water and scraping up the browned bits from the bottom of the pan.

6. This can take awhile, 30 to 40 minutes is about right.

7. Caramelizing the onions is the most important step to getting this dish to turn out right.

8. When the onions have been caramelized, add 5-6 cloves of finely minced garlic, 1/2 tsp black pepper, 1 1/2 tsp salt and 1/4 cup dried parsley to the onions, mix thoroughly and cook for a minute until you can smell the garlic cooking, immediately add 1/2 cup tomato sauce and 1/2 cup water.

9. Adding enough garlic is the second most important step, so don't be shy about adding the 5-6 cloves.

10. Put 1 1/2 heads of coarsely sliced cabbage into the pot, don't stir, place the browned pork chops on top of the cabbage, turn the burner down to a little below medium and cover the pot.

11. Allow the cabbage and pork chops to smother for about 20 minutes, open the lid, stir the cabbage and pork chops and add the remaining 1/2 head of cabbage.

12. There should be a rapidly bubbling 1 to 2 inches of juice on the bottom of the pot.

13. You don't want to burn the cabbage, so add more water if necessary, replace the lid and smother the pork chops and cabbage for another 15-20 minutes.

14. Stir the cabbage and pork chops, cover and smother for another 10-15 minutes.

15. Taste the cabbage and salt and pepper to taste. The first cabbage put in the pot should not be mush but should be pretty wilted.

16. The second cabbage should be cooked through but the spines of the cabbage leaves should still have some texture to them.

17. The cabbage will continue to cook after you turn off the heat so err on the side of under cooking the cabbage.

18. Serve the cabbage and cabbage juice over steamed rice and serve the pork chops on the side.

19. It should be a little spicy from the pepper.


TOAD-IN-THE-HOLE BAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
8 slices bread
1 Tbsp.  margarine, softened
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese, divided
4 eggs
2 slices OSCAR MAYER Bacon, cooked, crumbled
 
PREHEAT oven to 400°F. Cut hole in center of each of 4 of the bread slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Discard removed bread circles or reserve for another use.

SPREAD remaining bread slices with margarine. Place, margarine-sides down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with cut-out bread slices to make four sandwiches. Break 1 egg into each hole. Sprinkle with remaining 1/4 cup cheese and the bacon.

BAKE 15 to 20 min. or until cheese is melted and eggs are set.



SWEET POTATO-STREUSEL QUICK BREAD

~Shared by Treva, NC

To make this quick bread even quicker, we used the microwave to cook the potato and soften the butter for the streusel topping. Use an electric knife to get clean slices.

1 large sweet potato (about 12 ounces)
2 teaspoons butter
1/3 cup chopped pecans
2 tablespoons dark brown sugar
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup packed dark brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
2/3 cup fresh orange juice
3 tablespoons vegetable oil
1 large egg, lightly beaten
Cooking spray

Preheat oven to 350°.

Pierce potato with a fork; place on a paper towel in microwave oven. Microwave at high 7 minutes, turning after 4 minutes. Wrap potato in paper towel; let stand 5 minutes. Peel potato; mash to measure 1 cup.
 
Place butter in a small microwave-safe bowl. Microwave at medium 20 seconds or until soft. Stir in pecans and 2 tablespoons sugar.
 
Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 6 ingredients (all-purpose flour through nutmeg) in a large bowl, stirring with a whisk. Add mashed sweet potato, juice, oil, and egg, stirring until well blended.
 
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Drop pecan mixture by spoonfuls over top of loaf; gently press into batter.
 
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan; cool completely on wire rack.
 
Yield:  16 servings (serving size: 1 slice)
 
CALORIES 174 (28% from fat); FAT 5.4g (sat 1g,mono 1.9g,poly 2.2g); IRON 1.2mg; CHOLESTEROL 15mg; CALCIUM 57mg; CARBOHYDRATE 29.5g; SODIUM 187mg; PROTEIN 2.8g; FIBER 1.5g
 
Source: Cooking Light, DECEMBER 2002


CORN BREAD WITH CHIVES

~Shared by Jim D., WA

Active Time:  10 Minutes
Total Time:  30 Minutes
Makes 8 servings

INGREDIENTS
1 cup coarsely ground cornmeal
1 cup all-purpose flour
2 1/2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper
1 tablespoon sugar
2 tablespoons chopped fresh chives
1/4 cup vegetable oil
1 cup buttermilk
2 egg whites, lightly beaten
 
DIRECTIONS
Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
 
In a medium-sized bowl, combine the dry ingredients. Stir in the chopped chives.
 
Add the oil to the dry ingredients. With your fingers, work until the oil is evenly mixed with the dry ingredients.
 
In a small bowl, combine the buttermilk and the egg whites, then pour this mixture into the dry ingredients. Stir quickly to blend.
 
Spread the batter evenly in the prepared baking dish. Bake for 20 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool on a rack before serving.

Nutrition Information
Makes 8 servings - Facts Per Serving:
Calories: 205 Fat. Total: 8g Carbohydrates, Total: 29g
Cholesterol: 1mg Sodium: 593mg Protein: 5g
Fiber: 2g % Cal. from Fat: 35% Fat, Saturated: 0g
 
Source: Burt Wolf's Menu Cookbook


BACON AND CORN CASSEROLE

~Shared by Barb C., Chula Vista, CA
 
10 strips bacon
2 Tbs flour
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic minced
1 1/2 cups sour cream
1/2 cup onion chopped
1 Tbs fresh parsley chopped
1 Tbs fresh chives chopped
2 cups fresh or frozen whole kernel corn
 
Cook bacon until crisp in a large skillet and drain reserving 2 tablespoons of drippings. Next thing is to crumble the bacon and set aside. Saute onion in drippings until tender and then add the flour, garlic, salt and pepper and cook and stir until bubbly then cook and stir 1 minute more. Take this from the heat and stir in the sour cream until smooth and then add the corn, parsley, and half of the bacon and mix well. Pour this mixture into a 1 quart baking dish and sprinkle with the remaining bacon. Put this Bacon And Corn Casserole uncovered into a 350 degree oven and bake for 20 minutes or until heated through. Take out of the oven and sprinkle with chives.


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

Makes one (9-inch) cheesecake
Prep Time: 20 minutes
 
Ingredients
1 (19.5- or 22-ounce, family size) package fudge brownie mix
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
 
Instructions
Preheat oven to 350°F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set. 

In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND®. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.

Reduce oven temperature to 300°F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Store leftovers covered in refrigerator. 


BACON-WRAPPED POTATO BITES WITH SPICY SOUR CREAM DIPPING SAUCE

~Shared by Linda H., Rosharon, TX

Makes about three dozen bites.

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
Chopped green onions
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size, even if they aren't the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with salt. Once the water begins to boil, cook the potatoes for about 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through (so they won't fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap each piece of potato in a half-strip of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, and then flip each piece. Cook for another 10 to 15 minutes, until the bacon is cooked through and crisp. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.


PEPPER CHICKEN

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

This is yummy, easy to make, peppers, chicken, mushrooms, and onion served over rice.

2 tbs vegetable oil
1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1 cup water
1/2 cup ketchup
3 tbs light soy sauce (I used regular soy sauce)
1/8 tsp black pepper
2 tbs flour
1 large onion, cut into thin slices
2 green bell peppers, seeded, cored and cut into thin slices
4 oz can sliced mushrooms, drained
Cooked white rice for serving

1. Heat oil in a skillet. Add chicken cook 5 min.

2. In a bowl, whisk 1 cup water, ketchup, soy sauce and pepper, whisk in flour.

3. Remove chicken from skillet. Stir in the water ketchup mixture and bring to a boil, add chicken and the onion. Reduce heat to a simmer and cook, covered 20 min.

4. Add peppers and mushrooms and simmer covered 15 more min. Serve with rice.

Makes 4 servings.

OAT BRAN MUFFINS

~Shared by Jim D., WA

1 cup all-purpose flour
1 cup whole wheat flour
1 3/4 cups oat bran
3/4 cup packed brown sugar
1/3 cup nonfat dry milk
1/4 cup flaxseed
4 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups shredded carrot
2 cups chopped Granny Smith apple
1 cup raisins
1 cup fat-free milk
1/4 cup canola oil
2 teaspoons vanilla extract
3 large egg whites
1 thin-skinned orange, unpeeled and quartered
Cooking spray

Preheat oven to 375.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.
 
Combine milk, oil, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.
 
Spoon 3 tablespoons batter into each of 28 muffin cups coated with cooking spray. Bake in batches at 375 for 20 minutes or until muffins are browned and spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.
 
Yield:  28 muffins (serving size: 1 muffin)
CALORIES 114 (22% from fat); FAT 2.8g (sat 0.3g,mono 1.3g,poly 0.8g); IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 61mg; CARBOHYDRATE 22.6g; SODIUM 188mg; PROTEIN 3.5g; FIBER 3g



STICKY DATE AND COCONUT CAKE

~Shared by Treva, NC

Coat the bottom and sides of the pan with cooking spray so this pudding-like cake doesn't stick. Prepare the topping while the cake bakes in step 3.

Cake:
1 cup chopped pitted dates
1 cup water
1 teaspoon baking soda
3 tablespoons butter
Dash of salt
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
 
Topping:
2/3 cup packed light brown sugar
1/2 cup flaked sweetened coconut
2 1/2 tablespoons butter
2 teaspoons fat-free milk

1. Preheat oven to 350°.

2. To prepare cake, combine first 5 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 20 minutes.

4. To prepare topping, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake; bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Run a knife around outside edge. Cool completely on a wire rack.

Yield:  12 servings (serving size: 1 wedge)

CALORIES 268 (22% from fat); FAT 6.5g (sat 4.2g,mono 1.6g,poly 0.3g); IRON 1.2mg; CHOLESTEROL 31mg; CALCIUM 46mg; CARBOHYDRATE 51.6g; SODIUM 313mg; PROTEIN 2.5g; FIBER 1.7g
 
Source: Cooking Light, December 2008

SHRIMP SPEDINI WITH BASIL AND PEPPERS

~Shared by Mary S., Nashville, TN

Yield: 12 spedini, for 3 main-dish or 6 appetizer servings; 1/3 of recipe (main dish), or 1/6 of recipe (appetizer)

INGREDIENTS

-  24 large shrimp, peeled and deveined (about 12 ounces)
-  1 tablespoon lemon juice
-  1 tablespoon extra-virgin olive oil
-  1 clove garlic, minced
-  12 stiff sprigs fresh rosemary, each 4 to 5 inches long
-  1/2 small red bell pepper, cut into 1-inch triangles
-  1/2 small yellow bell pepper, cut into 1-inch triangles
-  12 leaves fresh basil, rinsed
-  1/4 teaspoon salt, or to taste
 -  Freshly ground pepper to taste

DIRECTIONS

Combine shrimp, lemon juice, oil and garlic in a glass bowl and toss to mix. Cover and refrigerate for 15 minutes. Drain, discarding marinade.

Preheat grill to medium-high.

To prepare spedini: Strip the leaves off the bottom 2 inches of each rosemary sprig. Use a wooden or metal skewer to pierce holes in peppers and the shrimp, then thread a piece of red pepper, followed by 2 shrimp (through head and tail), yellow pepper and a basil leaf on each rosemary sprig. Season the shrimp with salt and pepper.

Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the spedini until the shrimp are pink and opaque in the center, 2 to 3 minutes per side.

Nutritional Information Per Serving: Calories: 156, Fat: 4 g, Cholesterol: 172 mg, Carbohydrate: 4 g, Protein: 24 mg, Fiber: 1 g, Sodium: 363 mg
Diabetic Exchanges: 3-1/2 Very Lean Meat, 1 Fat

Source: The Eating Well Diabetes Cookbook


CAULIFLOWER WITH TURMERIC

~Shared by Mary S., Nashville, TN

Yield: 6 servings
Serving Size: 1/2 cup

INGREDIENTS

-  2 teaspoons canola oil
-  2 teaspoons minced ginger
-  2 teaspoons minced green chilies
-  3 cups cauliflower florets
-  1 teaspoon turmeric
-  1/2 cup low-fat, low-sodium chicken broth

DIRECTIONS

Heat the oil in a skillet over high heat. Add the ginger and chili and stir-fry for 1 minute.

Add the cauliflower, turmeric, and broth. Cover and steam until the cauliflower is tender, yet firm, about 6-7 minutes.

Nutritional Information Per Serving (1/2 cup): Calories: 29, Fat: 2 g, Cholesterol: 0 mg, Sodium: 24 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable

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


HALIBUT WITH HERBS AND CAPERS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1/4 cup chopped onion
-  1/4 cup fresh parsley leaves
-  1 tablespoon fresh cilantro leaves
-  2 teaspoons freshly grated lemon zest
-  1 tablespoon lemon juice
-  1 tablespoon chopped pitted green olives
-  2 teaspoons drained capers, rinsed
-  1 clove garlic, minced
-  1/8 teaspoon freshly ground pepper
-  2 tablespoons extra-virgin olive oil
-  1 (1-pound) halibut fillet, cut into 4 portions

DIRECTIONS

Place onion, parsley, cilantro, lemon zest, lemon juice, olives, capers, garlic and pepper in a food processor; pulse several times to chop. Add oil and process, scraping down the sides several times, until a pesto-like paste forms. Pat halibut with the herb paste. Cover and refrigerate for 30 minutes.

Preheat oven to 450 degrees F. Coat a 7-by-11-inch baking dish with cooking spray. Arrange the halibut in the dish and spoon any extra herb mixture on top. Bake, uncovered, until the fish is opaque in the center, 15 to 20 minutes. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 199, Fat: 10 g, Cholesterol: 36 mg, Carbohydrate: 2 g, Protein: 24 g, Fiber: 1 g, Sodium: 125 mg
Diabetic Exchanges: 3 Very Lean Meat, 2 Fat

Source: The Eating Well Diabetes Cookbook


OLD-FASHIONED BARBECUED SIRLOIN

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 tablespoon chili powder
-  2 teaspoons minced ginger
-  2 garlic cloves, minced
-  1 small onion, minced
-  1/3 cup lemon juice
-  2 tablespoons olive oil
-  2 teaspoons paprika
-  2 pounds boneless top sirloin steak, well trimmed

DIRECTIONS

Combine all marinade ingredients, then add the sirloin and marinate in the refrigerator overnight. Prepare an outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium.

Grill the sirloin, turning once, according to the following guidelines: 15-20 minutes for rare, 25-30 minutes for medium, or 35-40 minutes for well done. Carve into thin slices to serve.

Nutritional Information Per Serving (3-4 ounces): Calories: 227, Fat: 10 g, Cholesterol: 87 mg, Sodium: 77 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 30 g
Diabetic Exchanges: 4 Lean Meat

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


GARLICKY SHRIMP

~Shared by Mary S., Nashville, TN

Yield: 8 to 10 servings

INGREDIENTS

-  2 tablespoons butter
-  1 tablespoon vegetable oil
-  4 garlic cloves, minced
-  1/4 cup chopped fresh parsley
-  1/4 teaspoon salt
-  1 pound large shrimp (24 to 30 count), peeled and deveined
-  1 tablespoon fresh lemon juice

DIRECTIONS

In a large skillet, heat the butter and oil over medium heat.

Add the garlic, parsley, salt, and shrimp, and saute for 1 to 2 minutes.

Drizzle with the lemon juice and continue cooking until the shrimp are pink. Serve immediately.

Nutritional Information Per Serving (3 shrimp): Calories: 72, Fat: 4 g, Cholesterol: 71 mg, Sodium: 166 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 7 g
Diabetic Exchanges: 1 Very Lean Meat, 1 Fat

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

BAKED CUSTARD FOR TWO

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 egg
1 cup milk
3 tablespoons sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Directions

In a bowl, lightly beat the egg. Stir in the milk, sugar, vanilla and salt until combined. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg. Place in an 8-in. square baking dish; add 1 in. of hot water to the pan. Bake at 350° for 35 minutes or until a knife comes out clean.

Yield: 2 servings.


CHICKEN CARIBBEAN

~Shared by Maggie, TX

Makes: 2 servings
Prep: 10 minutes
Grill: 12 minutes

Ingredients

1/4  teaspoon Jamaican jerk seasoning
2  4-ounce skinless, boneless chicken breast halves
1/4  cup canned unsweetened coconut milk
2  tablespoons orange juice
1  tablespoons snipped fresh basil
1/2  teaspoon finely shredded orange peel (optional)
1  cup hot cooked rice

Directions

1. Use your fingers to rub jerk seasoning evenly onto both sides of chicken.

2. For a charcoal grill, place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is done (170 degree F), turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack directly over heat. Cover and grill as above.) Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes, turning once.

3. Meanwhile, for sauce, in a small saucepan combine coconut milk, orange juice, and half of the basil. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until reduced to 1/4 cup.

4. If desired, stir the orange peel into cooked rice. Serve the chicken and sauce over rice. Sprinkle with the remaining basil.

For 4 servings: Prepare as above, except cook sauce until reduced to 1/2 cup (in step 3).

Nutrition Facts
Calories 294,  Total Fat (g) 8, Saturated Fat (g) 6,  Monounsaturated Fat (g) 1,  Polyunsaturated Fat (g) 0,  Cholesterol (mg) 66,  Sodium (mg) 108,  Carbohydrate (g) 25,  Total Sugar (g) 2,  Fiber (g) 0,  Protein (g) 29,  Vitamin A (DV%) 0,  Vitamin C (DV%) 15,  Calcium (DV%) 2,  Iron (DV%) 11,  Starch (d.e.) 1.5, Very Lean Meat (d.e.) 3.5,  Fat (d.e.)
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens magazine

BANANA CAKE WITH CREAM CHEESE-SOUR CREAM FROSTING

Adapted from Bunny's Warm Oven where she got it from Epicurious.

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1-1/2 cups granulated sugar
2 large eggs
3/4 cup sour cream
1-1/3 cups mashed ripe bananas (about 3 large)
2 Tablespoons fresh lemon juice
Chopped walnuts (optional)
Chocolate Chips (optional)

In a medium bowl, combine all-purpose flour, baking soda, baking powder and salt.  Set aside.

Using an electric mixer, beat butter and granulated sugar in a large bowl until fluffy, about three minutes.  Add eggs, beat another minute.  Mix in sour cream, bananas and lemon juice until combined.

Stir in dry ingredients to wet ingredients until combined.  Do not over stir.

Add the batter to a 9 x 13 x 2 pan that has been lightly buttered and floured.  Smooth the top with the back of a spoon.  Bake in the oven at 350 degrees for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.

Cream Cheese-Sour Cream Frosting

Adapted from Bunny's Warm Oven where she got it from Epicurious.

1 (8 ounce) package cream cheese, room temperature
2/3 cup confectioner's sugar
1/2 cup sour cream

Beat sour cream, confectioner's sugar and cream cheese in a large bowl until well blended.  Spread the frosting over the cooled cake.  Add walnuts and chocolate chips if you want.

Keep the cake refrigerated since the frosting is made with perishable items.  I have to say this cake eaten cold tastes wonderful.  I can't describe it.

Have a piece and call me in the morning.

Source: Noble Pig


CHICKEN BREASTS STUFFED WITH SMOKED MOZZARELLA

3 tbsp. olive oil
4 cloves garlic, crushed
1 lb. mushrooms, sliced thin
1 lb. fresh spinach, chopped
1 lb. smoked Mozzarella, shredded
1 c. cooked rice
1/4 lb. smoked ham, diced
1/2 c. chopped parsley
1/4 c. grated Parmesan cheese
11 chicken breasts, skinned and boned
2 c. flour
6 eggs, beaten
4 c. Italian flavored bread crumbs
1 c. olive oil
5 tbsp. chopped shallots
1/4 lb. butter
2 cans (28 oz.) Italian plum tomatoes, crushed
1 c. dry white wine

Heat frying pan and add the olive oil and 2 cloves of garlic. Saute the mushrooms in the oil for 5 minutes. Remove from pan and set aside. Blanch the spinach in boiling water for 1 minutes. Drain. In a bowl mix together Mozzarella, rice, ham, parsley, Parmesan cheese, add salt and pepper. Pound chicken between 2 sheets of plastic until double in size. Put rice mixture on each breast. Roll up and tie with string or secure with a toothpick. Dust each roll in flour and dip in beaten eggs. Roll in bread crumbs. Heat oil in frying pan, brown rolls in pan. Remove and set aside. Add shallots and remaining cloves of garlic. Saute for a minute and add the butter, wine, add tomatoes. Return chicken to pan, baste with the sauce, and simmer over low heat, covered for 30 minutes. Serve with sauce over rolls.


GOLDEN EGG BALLS

Ingredients:
8 - hard boiled eggs
1/2 cup - soft butter
1 packet - salted biscuits for crumbs
1 tsp - worchestershire sauce
2 tbsps - finely minced celery
1 tsp - salt
1/2 tsp - pepper
1/4 tsp - chill powder

Method:
1. Mash the hard boiled eggs (preferably in a blender).

2. Beat the butter together with the mashed eggs, Worcestershire sauce, finely chopped celery, salt, pepper and chilli powder.

3. Crush any kind of salted biscuits to make 1 1/2 cups crumbs.

4. Form the egg mixture into tiny balls and roll them in the biscuit crumbs. Chill.

Note: This is a very useful cocktail snack as it can be made well in advance and requires to last minute cooking.

Source: http://groups.yahoo.com/group/allkindsoffood


CLASSIC SUCCOTASH

Prep: 15 min
Start to Finish: 30 min

Ingredients
2 cups fresh shelled butter or lima beans
Kosher salt
2 large ears fresh corn (about 2 cups)
2 Tbsp. unsalted butter
Freshly ground black pepper
1/4 cup heavy cream
1/4 cup minced country ham

Directions
1. Place butter beans in large saucepan. Cover with water; add about 1 teaspoon kosher salt. Bring to boiling. Skim surface until clear. Cook, partially covered, 30 to 40 minutes, until tender. Strain beans into sieve. Set aside.

2. Shuck corn. Using clean terry cloth kitchen towel gently rub corn to remove silks. Using sharp knife, cut corn kernels from cobs.

3. In large skillet heat butter over medium-high heat until melted and foaming. Add corn. Lightly season with salt and pepper, stirring to coat corn in butter. Cook 1 to 2 minutes. Add beans. Lightly season with salt and pepper. Cook 1 minute more, taking care not to overcook corn and beans.

4. Add cream and ham. Cook just until heated through and slightly reduced. Season to taste.

Makes 8 (1/2 cup) servings.

Nutrition Facts
Calories 141, Total Fat (g) 6, Saturated Fat (g) 4, Cholesterol (mg) 20,  Sodium (mg) 246, Carbohydrate (g) 18,  Fiber (g) 3, Protein (g) 5, Vitamin C (DV%) 7,  Calcium (DV%) 2,  Iron (DV%) 4
Percent Daily Values are based on a 2,000 calorie diet


BEER CHEESE SOUP

Comfort food never came faster! This homemade classic can be on your table in less than 30 minutes.

Prep Time: 25 min
Start to Finish: 25 min
Makes: 6 servings

1/2 cup butter or margarine
1 1/2 medium carrots, finely chopped (3/4 cup)
1 medium stalk celery, finely chopped (1/2 cup)
1 small onion, finely chopped (1/4 cup)
3 cups chicken broth
1 cup Original Bisquick® or Bisquick Heart Smart® mix
1/8 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
1 cup milk
4 cups shredded sharp Cheddar cheese (1 lb)
1/2 cup regular or nonalcoholic beer

1. In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until crisp-tender.

2. In large bowl, mix broth, Bisquick mix, pepper and red pepper until smooth. Gradually stir into vegetable mixture. Heat to boiling over medium heat, stirring occasionally. Boil and stir 1 minute.

3. Stir in milk and cheese. Heat until cheese is melted. Stir in beer.

High Altitude (3500-6500 ft): No change.

Nutrition Information
1 Serving: Calories 570 (Calories from Fat 390); Total Fat 43g
(Saturated Fat 26g, Trans Fat 1 1/2g); Cholesterol 125mg; Sodium 1290mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 6g); Protein 25g
Percent Daily Value*: Vitamin A 70%; Vitamin C 0%; Calcium 60%; Iron 8%
Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 1/2 High-Fat Meat; 3 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.


STRAWBERRY DROP COOKIES
 
2 eggs
2/3 c. shortening
1 strawberry cake mix
1/2 c. chopped nuts
1/2 c. chopped coconut
1/3 to ½ cup finely chopped fresh strawberries (optional)
 
Cream shortening, then add eggs, beating in well. Add half of the cake mix. Beat well. Add remaining cake mix, nuts and coconut. Mix thoroughly. Fold in fresh strawberries (if using). Drop by teaspoons onto greased cookie sheet and bake for about 10 minutes at 350 degrees.


EGGS & SAUSAGE

2 cups bread, finely crumbled (not fresh is best!)
1 cup sharp cheddar cheese, grated
1/2 cup onion, chopped
1 cup mushrooms, optional
1 tsp. dry mustard
1 lb. bulk pork sausage
6 eggs, lightly beaten
2 cups milk
1 tsp. salt

Brown sausage meat and drain. Beat eggs - use a large bowl. Mix in milk, salt and dry mustard. Mix in bread crumbs, cheese, onion, sausage and mushrooms. Pour into greased 8x8" baking dish. Can be refrigerated overnight. Bake at 350 for 40-45 minutes or until lightly browned and firm.

Serves 6.


ARTICHOKE CASSEROLE

2 Cans artichokes; drained 14-ounce cans
4 tablespoons butter or margarine
4 tablespoons flour
1/2 cup milk
1/2 cup Parmesan cheese
1/2 teaspoon celery salt
4 tablespoons bread crumbs

Cut artichokes in quarters; place in greased casserole. Reserve. Melt butter in a small pot, stir in flour, milk, cheese, and celery salt, stirring and cooking until thick. Pour over artichokes and mix; sprinkle bread crumbs on top. Bake 30 minutes at 350°.

Serves 4-6.

Source: Best of the Best Recipe Hall of Fame Quick & Easy Cookbook


EASY BAKED PARMESAN MEATBALLS

1 lb. ground beef
1/2 cup Kraft grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
1 clove garlic, minced

Heat oven to 375. Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs. Place in foil-lined 15x10" baking pan. Bake 25 minutes, or until cooked through.

Serving Suggestions:
Try serving with your favorite hot cooked pasta and sauce and a quick bagged salad tossed with your favorite Kraft dressing such as House Italian.

Substitute:
Substitute 1 Tbs. parsley flakes for the 1/4 cup chopped fresh parsley.

Parmesan Turkey Meatballs:
Prepare as directed, substituting frozen Louis Rich ground turkey, thawed, for ground beef.

Source: Kraftfoods.com


SOUTHERN CORNBREAD SALAD
 
Ingredients:

1 batch cornbread, cut into 1-inch cubes, recipe follows
1 (14.5-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can niblet corn, drained
1 medium Vidalia onion, finely chopped
1 large green bell pepper, finely chopped
3 large tomatoes, chopped
2 cups grated sharp Cheddar
1 (8-ounce) bottle ranch dressing
Chopped fresh parsley leaves, for garnish

Directions:

In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes, and cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours. Garnish with fresh parsley, if desired.

Cornbread:
1/2 cup vegetable oil, plus 1/4 cup for greasing pan
1 cup self-rising cornmeal
3/4 cup self-rising flour
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar, optional
1/2 teaspoon cayenne pepper, optional

Preheat oven to 375 degrees F.

Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.

Yield: 8 servings

Source: Paula's Best Dishes by Paula Deen


SOUTHWESTERN MACARONI

2 T. soft butter
2 C. milk
1 1/2 C. Cheddar or Jack cheese, cubed
2 C. dry, uncooked macaroni
1/2 tsp. salt
1/2 tsp. mustard
2 T. green chilies, chopped
2 eggs, beaten
2 T. butter, melted
1/2 C. bread crumbs

Preheat oven to 350°F. Mix all ingredients except butter and bread crumbs.

Put into a casserole dish. Sprinkle with crumbs mixed with butter. Bake 40 to 50 minutes.