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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Wowzer! We have oodles of recipes for you in today's issue. Do you ever wonder how recipes are selected for issues? Why one reader has 10 recipes posted and others only 1? Well, I'll tell you. It is very simple. Some readers send in many, many recipes while others send in one every 6 months or so. Heck, many readers have never sent in a recipe. Anyway... you'll see a bunch of recipes from those who send in a bunch... and fewer from those who send in fewer. And I scatter recipes from infrequent and new submitters in between my "regulars". See, I told you it was simple. Sort of reminds me of a former reader who got upset because I did a special issue using only recipes from one reader and none of hers. She maintained that all readers should be treated equally. Well... I do. If you send many in and I am running short of enough recipes from others for an issue, I will do an issue of your recipes alone. Sounds fair to me. I post recipes in direct proportion to how they are submitted. And in only very rare instances do I not post every recipe submitted. I even clean up recipes (short of totally re-typing them) as much as possible, even though the submission instructions are very clear. Some folks get pretty lazy and figure if I want to post the recipe, I'll have to clean it up... and I often do. It's not particularly fair to me... but I want to share recipes here, after all! Getting back to today's issue, I've shared a perfect July 4th menu with you (in the Publisher's Choice section). We will celebrate on a different day at my house because we all work the 4th but it will be dee-licious!

I'd love to meet you during our Great Southeastern Escape (GSEE). The dates are August 11 - 17, 2009, and we'll be staying in New Smyrna Beach, Florida. There is one slot left for the beach house, so get with me ASAP if you're thinking of attending. The web site has been updated to detail the trip. You'll find contact email addresses there, too.

The current Monthly Theme topic is Cheese, Please! and ends Tuesday. We're looking for recipes that use cheese. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.

We'll see you here again on Wednesday, God willing.

Kitchen tools and gadgets at Amazon.com.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

~Shared by Mary H., Montreal, Canada
 
At the deli I ordered a hot chocolate and the waiter brought me a Hershey bar and a match.

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Risks

~Shared by Jim D., WA

To laugh is to risk appearing the fool

To weep is to risk appearing sentimental

To reach out for another is to risk involvement

To expose feelings is to risk exposing your true self

To play your ideas, your dreams before the crowd is to risk their loss

To love is to risk not being loved in return

To live is to risk dying

To hope is to risk despair

To try is to risk failure

But risk must be taken, because the greatest hazard in life is to risk nothing

The person who risks nothing, does nothing, has nothing and is nothing

He may avoid suffering and sorrow, but he simply cannot learn, feel, change, grow, love

Chained by his certitudes, he is a slave

He has forfeited freedom

Only a person who risks ... is free

~Author Unknown

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Best of the Really Spicy Authentic Jamaican Jerk Chicken Recipes
By Billy Bristol

Most Jamaican Jerk Chicken Recipes found outside of Jamaica are a major disappointment. They usually consist of some weak, slightly spicy chicken breast that is grilled and served. These jerk recipes do not even come close to what you will find in the jerk huts of Jamaica.

This Jamaican jerk chicken recipe will change all that. We're talking about smoking-hot, well-seasoned jerk chicken, cooked the way it was meant to be. The flavor goes right to the bone, and the complexity of all the ingredients is mind-blowing.

This authentic jerk recipe begins with a wet marinade over thighs and drumsticks, and never breasts. The really important flavors in this recipe are thyme, allspice, and hot chiles. This recipe does not skimp on chiles and is very spicy. It uses a charcoal grill for best results and authenticity.

In Jamaica, jerk chicken is normally cooked over pimento branches (allspice). If apple wood is easier to find, we will be using that. But extra allspice will have to be added to make up the difference. The chicken is smoked at slow temperatures for a time, then grilled quickly to crisp up the skin.

Authentic Jamaican Jerk Chicken Recipe

This makes enough jerk chicken for about 4-6 servings, so double the recipe if needed.

Marinade
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1 bunch of green onions, white and green parts roughly chopped
3 large garlic cloves, roughly chopped
2-3 habanero or Scotch bonnet peppers, stemmed and seeded
1 tablespoon fresh thyme leaves (or 2 tsp. dried)
1 tablespoon ground allspice
1 tablespoon kosher or sea salt
2 teaspoons ground black pepper
1 teaspoon dry mustard
1/4 teaspoon dry or freshly grated nutmeg
3 pounds bone-in chicken drums and thighs
2 large handfuls apple wood chips, soaked in water for about 30 minutes

1) Combine the marinade ingredients and process in a blender or food processor for about one minute until pulverized. Use rubber gloves when handling the peppers.

2) Trim and discard any large pieces of fat on the chicken pieces. Cut a few shallow slits in each piece of chicken. This will let the flavors of the marinade and the smoke seep into the chicken. Place all chicken pieces into a large, sealable plastic bag. Pour the marinade into the bag, seal, and mix it all around the chicken. Place in refrigerator to marinade for 12-16 hours.

3) Prepare a charcoal fire with higher heat on one side, and lower heat on the other (two-tone fire). Push the charcoal all the way to one side so it only covers about 1/3rd of the charcoal grate. If you are using a smoker, set it for a heat range of 225-250 degrees Fahrenheit. Drain the water from the apple chips, and add about half of them to the grill.

4) Remove the chicken from the plastic bag and let sit on a tray for 20-30 minutes before grilling. Pour the marinade into a small saucepan and keep it refrigerated for the first hour of the chicken cooking.

5) Use a wire brush to clean the cooking grate. When the apple wood begins to smoke, start grilling the chicken, skin side down, over the side of the grill without the charcoal (indirect heat). Close the lid and keep closed as much as possible.

6) Bring the marinade to a boil, and let it boil for about 30 seconds or so to kill any bacteria. Brush the marinade all over the chicken, then turn skin side up. Add the remaining wood chips, cover, and continue to grill for another 45 minutes to an hour.

7) At this point, the meat will be very tender, but the skin will be soft and rubbery. Move the chicken to the hot side of the grill, skin side down first, and cook until well-browned on all sides (5-10 minutes), turning once or twice, and moving pieces around for even cooking. Serve chicken warm.

Once again, this is not for weak. But the spices and flavors from this authentic Jamaican jerk chicken recipe will have you saying "no worries" in no time.

Billy Bristol is the editor and chief bbq pitmaster for TexasBarbeques.com, an outdoor cooking and entertaining website devoted to backyard living. TexasBarbeques.com has been providing barbecue recipes, cooking tips, grilling techniques, and backyard entertainment ideas since 2005.

TexasBarbeques.com

Check Out the Best of As Seen On TV Products at Walter Drake.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

The Monthly Theme topic is: Cheese, Please!

'Ahh, the power of cheese' is more than just a slogan for the American Dairy Association. It is a mantra for many, as cheese is a perfect topping, addition, and main ingredient to many a meal. We love cheese at my house and can never have enough recipes using it. As a matter of fact, one of my daughter's favorite recipes is "Queso Fundido" which is almost exclusively cheese; whereas my son would dive into a plate of "Spicy Beef Quesadillas" stuffed with cheese right now. How about you? What is your favorite recipe that uses cheese? That's what we're doing this month... collecting recipes that feature cheese. Join us in this fun monthly theme topic, won't you? Please join in the fun and send in your Cheese, Please! recipes for this Monthly Theme topic.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Cheese, Please!. We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:

As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Cheese, Please!.
Please use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Cheese, Please! has a deadline of June 30, 2009, and will be posted on July 5, 2009.

Please use this email link to submit a recipe for theme recipes: Cheese, Please!
As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009.

Please send your request using this link. Tell us some basic information:

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Here are our June Birthday Babies:

1st Lynn in Manitoba, Canada
2nd Jeanette G. in Thomasville, North Carolina
4th Dorine in Philadelphia, Pennsylvania
4th Aaliyah in Shomolu, Lagos
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
10th Jannie in Chumuckla-Jay, Florida
10th MaryLou S. in Exeter, Missouri
11th Doe, Oliver, B.C., Canada
11th Charmaine in Florida
13th Carolyn A. in Saint Helen, Michigan
15th Mary Jane M. in Stockton, California
15th Xavier C. in Oxnard, California
15th Irene in Orange, Connecticut
16th John M. in Carrier Mills, Illinois
16th Tia H. in Kentville, NS, Canada
16th Dolores H. in Odessa, Texas
18th Janet S. in Imboden, Arkansas
19th Vivi C. in Christchurch, New Zealand
20th Adryanna M. in Brownsville, Ohio
21st Cindy W. in Missouri
21st Judy B. in Warren, Ohio
21st Brianna M. in Brownsville, Ohio
21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
23rd Judy M. in Canada
23rd Ethel M. in Rock Creek, West Virginia
23rd Cliffa B. in Andrews, Texas
23rd Viola J. in Chattanooga, Tennessee
24th Myles L. in Saint John, N.B. Canada
24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
26th Sammi in Montgomery, Texas
28th Barb B. in Scranton, South Carolina
29th Tena B. in Fulton, Missouri
29th Kim M. in Rohnert Park, California
29th Nancy M. in Oxford, Alabama
30th Jackie M. in Ormond Beach, Florida
30th LaQueta M. in Hattiesburg, Mississippi

G R I T S

~Shared by Marilyn, Canton, OH

What Are Grits?  (Nobody Knows)  

Some folks believe grits are grown on bushes and are harvested by midgets by shaking the bushes after spreading sheets around them. Many people feel that grits are made from ground up bits of white corn. These are obviously lies spread by Communists and terrorists. Nothing as good as a Grits can be made from corn. The most recent research suggests that the mysterious  Manna that God rained down upon the Israelites during their time in the Sinai Desert was most likely Grits.

Critics disagree, stating that there is no record of biscuits, butter, salt, and red eye gravy raining down from the sky and that God would not punish his people by forcing them to eat Grits without these key ingredients.


How Grits are Formed: (According to Southern Georgia)

Grits are formed deep underground under intense heat and pressure. It takes over 1000 years to form a single Grit. Most of the world's grit mines are in South Georgia, and are guarded day and night by armed guards and pit bull dogs.

Harvesting the Grit is a dangerous occupation, and many Grit miners lose their lives each year so that Grits can continue to be served morning after morning for breakfast (not that having Grits for lunch and dinner is out of the question).

Yankees have attempted to create a synthetic Grits. They call them Cream of Wheat. As far as we can tell the key ingredients of Cream of Wheat are Elmer's Glue and shredded Styrofoam. These synthetic grits have also been shown to cause nausea, and may leave you unable to have children.


Historical Grits: (Remains only a rumor)

As we mentioned earlier, the first known mention of the Grits was by the Ancient Israelites in the Sinai Desert.

After that, the Grits was not heard from for another 1000 years. Experts feel that the term Grits was used during this time only during secret religious ceremonies, and was kept from the public due to it's rarity.

The next mention of the Grits was found amidst the ruins of the ancient city of Pompeii in a woman's personal diary discovered in the seat of an old sedan.The woman's name was Herculaneum Jemimaneus (Aunt Jemima to her friends).


The 10 Commandments of Grits:

I     Thou shalt not put syrup on thy Grits.

II.   Thou shalt not eat thy Grits with a spoon or knife.

III.  Thou shalt not eat Cream of Wheat and call it Grits, for this is blasphemy.

IV.   Thou shalt not covet thy neighbors Grits.

V.    Thou shalt use only Salt, Butter, and red eye gravy as toppings for thy Grits.

VI    Thou shalt not eat Instant Grits.

VII.  Thou shalt not put ketchup on thy Grits.

VIII. Thou shalt not put margarine on thy Grits.

IX.   Thou shalt not eat toast with thy Grits, only biscuits made from scratch.

X.    Thou shalt eat grits on the Sabbath for this is manna from heaven.


How to Cook Grits: (If you can stand the heat)

For one serving of Grits: Boil 1.5 cups of water with salt and a little butter. Add 5 Tbsp of Grits.

Reduce to a simmer and allow the Grits to soak up all the water.

When a pencil stuck into the grits stands alone, it is done. That's all there is to cooking grits.
 

How to make red eye gravy:

Fry salt cured country ham in cast-iron pan.

Remove the ham when done and add coffee to the gravy and simmer for several minutes. Great on grits and biscuits.


How to Eat Grits: (If you really care to)

Immediately after removing your grits from the stove top, add a generous portion of butter or red eye gravy. (WARNING:  Do NOT use low-fat butter.) The butter should cause the Grits to turn a wondrous shade of yellow. (Hold a banana or a yellow rain slicker next to your Grits; if the colors match, you have the correct amount of butter).

In lieu of butter, pour a generous helping of red eye gravy on your grits.  Be sure to pour enough to have some left for sopping up with your biscuits.  Never, ever substitute canned or store bought biscuits for the real thing because they can cause cancer, rotten teeth and impotence. Next, add salt.

(NOTICE:  The correct ration of Grit to Salt is 10:1 Therefore for every 10 grits, you should have 1 grain of salt.)

Now begin eating your grits. Always use a fork, never a spoon, to eat Grits. Your grits should be thick enough so they do not run through the tines of the fork.

The correct beverage to serve with Grits is black coffee. (DO NOT use cream or, heaven forbid, Skim Milk.)

Your grits should never be eaten in a bowl because Yankees will think it's Cream of Wheat.


Ways to Eat Leftover Grits: (Leftover grits are extremely rare)

Spread them in the bottom of a casserole dish. Cover and place them in the refrigerator overnight. The Grits will congeal into a gelatinous mass. Next morning, slice the Grits into squares and fry them in 1/2-inch of cooking oil and butter until they turn a beautiful golden brown. Many people are tempted to pour syrup onto Grits served this way. This is, of course, is totally unacceptable, but delicious!.
 

REDNECK BLESSING BEFORE EATING GRITS  

May the Lord bless these grits,
May no Yankee ever get the recipe,
May I eat grits every day while living,
And may I die while eating grits.

AMEN

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Name: Pacific Lime Mold Salad
Shared by: Marilyn, OH
Posted on: May 10, 2009
Review by: Pat and Phil, Minden, NV

"I have to admit, I am not a big lover of lime (expect with Corona Light) but this recipe sounded good and I wanted to give it a try.  Thank goodness I did.  Phil and I loved it and I will be making it again and again.  I did use light Mayonnaise and creamy horseradish and I did not put the chopped nuts in.  Thank you Marilyn!"

Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

PACIFIC LIME MOLD SALAD
 
~Shared by Marilyn, OH
 
1 cup boiling water
1 (6-oz) pkg. lime jello
20 oz. can crushed pineapple, drain and save juice
2 cups cottage cheese
3 tsp. horseradish (or to taste)
1 cup mayonnaise
3/4 cup chopped nuts
 
Dissolve jello in boiling water; add juice from pineapple.  Chill until slightly thickened; beat until frothy.  Combine remaining ingredients in a large bowl, gently add to jello.  Chill until firmly set.

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

BLUEBERRY GRAHAM PANCAKES

~Shared by Treva, NC
 
Prep Time: 10 min
Total Time: 20 min
Makes: 5 servings, 2 pancakes each
 
9 Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
1/2 cup flour
1 tsp. Baking Powder
1 egg
1 cup milk
2 Tbsp. honey
3/4 cup blueberries
 
COMBINE graham crumbs, flour and baking powder; set aside. BEAT egg, milk and honey in medium bowl with wire whisk until well blended. Add flour mixture; stir just until moistened. Gently stir in blueberries. LADLE batter onto hot lightly greased griddle or into hot lightly greased skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.

Substitute
Prepare as directed, using frozen blueberries. Do not thaw the blueberries before adding them to batter.
 
Make it Easy
To quickly crush the graham crackers into crumbs, use a blender or food processor.
 
NUTRITION INFORMATION
Nutrition (per serving) Calories 240  Total fat 5g  Saturated fat 1.5g  Cholesterol 45mg  Sodium 300mg  Carbohydrate 43g  Dietary fiber 2g  
Sugars 18g  Protein 6g


SHRIMP REMOULADE

~Shared by Mary S., Nashville, TN

Yield: 18 servings

Notes: These shrimp in spicy sauce make an elegant appetizer. Serve them on fat-free crackers or thin slices of French bread.

INGREDIENTS

-  1/2 cup chili sauce
-  1/4 cup fat-free sour cream
-  2 tablespoons reduced-fat mayonnaise
-  1 garlic clove, minced
-  1 teaspoon prepared white horseradish
-  1 pound medium cooked shrimp, shelled and deveined

DIRECTIONS

In a medium bowl, whisk together the chili sauce, sour cream, mayonnaise, garlic, and horseradish.

Stir in the shrimp. Serve immediately, or cover and refrigerate several hours before serving.

Nutritional Information Per Serving (2 tablespoons):
Calories: 41, Fat: 1 g, Cholesterol: 50 mg, Sodium: 162 mg,
Carbohydrate: 2 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 6 g
Diabetic Exchanges: 1 Very Lean Meat

Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"


LOUISIANA RED BEANS & RICE

~Shared by Jim D., WA

This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and a hit of ground chipotle pepper. It’s delicious as a leftover but will thicken as it stands. To keep it properly syrupy, just thin with a little water and reheat.

Servings: 6 servings, 1 1/3 cups each
Total Time: 50 minutes

Ingredients:

4 1/3 cups water, divided
1 1/2 cups brown basmati rice
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1 cup diced onion
2 teaspoons minced garlic
2 15-ounce cans red kidney beans or pink beans, rinsed
6 ounces sliced Canadian bacon, chopped
1/2 cup chopped celery plus 1 tablespoon finely chopped celery leaves
1/2 cup diced green bell pepper
1/4-1/2 teaspoon ground chipotle pepper (see Note) or cayenne pepper

Steps:

1: Combine 3 1/3 cups water, rice and salt in a large saucepan. Bring to a simmer; reduce heat to low, cover and cook until all the water has been absorbed, about 45 minutes.

2: About 10 minutes before the rice is ready, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender, about 3 minutes.

3: Place 1 cup beans in a small bowl and mash with a fork. Add the mashed and whole beans, the remaining 1 cup water, Canadian bacon, celery, celery leaves, bell pepper and ground chipotle (or cayenne) to taste to the pan. Simmer, stirring occasionally, until the liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 minutes. Serve in shallow bowls, spooned over the rice.

Nutrition: (Per serving)
Calories - 342
Carbohydrates - 57
Fat - 5
Saturated Fat - 1
Monounsaturated Fat - 3
Protein - 17
Cholesterol - 14
Dietary Fiber - 8
Potassium - 196
Sodium - 645
Nutrition Bonus - Fiber (33 daily value), Vitamin C (20 dv), Iron (15 dv).

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

SOUTHWESTERN CHICKEN SOUP

~Shared by Mary S., Nashville, TN

Yield: 7 servings

INGREDIENTS

Tortilla Strips:
-  4 thin corn tortillas
-  Olive oil cooking spray
-  1/8 teaspoon salt

Rest of ingredients:
-  1 tablespoon extra virgin olive oil
-  1 medium yellow onion, chopped
-  1 teaspoon dried oregano
-  1 teaspoon ground cumin
-  3 cups water
-  14-1/2-ounce can Mexican-style stewed tomatoes, pureed in a blender until smooth
-  1/2 cup diced carrot
-  2 teaspoons chicken bouillon granules
-  1-1/4 cups frozen whole kernel corn
-  1 cup diced zucchini squash
-  1-1/2 cups shredded roasted skinless chicken

DIRECTIONS

Preheat the oven to 350 degrees F.

To make the tortilla strips, stack the tortillas on top of each other and cut them in half. Then cut each stack of halves into 1/2-inch wide strips.

Coat a large nonstick baking sheet with the nonstick cooking spray and arrange the strips in a single layer on the sheet. Spray the tops of the strips lightly with the cooking spray and sprinkle with the salt. Bake for 10 to 12 minutes, until lightly browned and crisp. Set aside.

Place the olive oil in a 3-quart pot and place over medium heat. Add the onion, oregano, and cumin. Cover and cook for several minutes, until the onion starts to soften.

Add the water, blended tomatoes, carrot, and bouillon granules and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, until the carrots are tender.

Add the corn and zucchini and simmer for 5 minutes more, until the zucchini are crisp-tender. Add the chicken and simmer for another minute or 2 to heat through.

Serve hot, topping each serving with some of the tortilla strips.

Nutritional Information Per Serving (1 cup): Calories: 137, Carbohydrate: 12 g, Cholesterol: 24 mg, Fat: 3.7 g, Saturated Fat: 0.7 g, Fiber: 2.2 g, Protein: 14 g, Sodium: 460 mg, Calcium: 41 mg
Diabetic Exchanges: 1 Lean Meat, 1/2 Starch, 1 Vegetable

Source: "The Complete Diabetes Prevention Plan"


STUFFED MUSHROOMS

~Shared by Mary S., Nashville, TN

Yield: 10 servings

INGREDIENTS

-  1 pound large white mushrooms (about 10-12),
   cleaned and well dried with paper towels
-  2 tablespoons chopped chives or thinly sliced green onion tops
-  2 tablespoons reduced-fat mayonnaise
-  3 tablespoons fat-free sour cream
-  2 tablespoons grated Parmesan cheese
-  5 tablespoons Italian seasoned bread crumbs
-  1 tablespoon balsamic vinegar
-  2-3 drops hot pepper sauce (optional)

DIRECTIONS

Preheat the broiler. Spray a baking sheet with nonstick spray. Trim the mushroom stems. Pull out the stems, chop, and reserve. Lay the mushrooms, rounded side down, on the baking sheet.

In a small bowl, combine 1/3 cup of the mushroom stems, chives, mayonnaise, sour cream, cheese, bread crumbs, vinegar, and hot pepper sauce (if desired). Stir to mix well.

Stuff each mushroom with the cheese mixture. Broil 2 inches from the broiler until the stuffing begins to brown, about 2 to 4 minutes. Serve warm.

Nutritional Information Per Serving (1 mushroom):
Calories: 41, Fat: 2 g, Cholesterol: 3 mg, Sodium: 159 mg,
Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"


QUICK RASPBERRY ICE

~Shared by Mary S., Nashville, TN

Yield: 1 cup

INGREDIENTS

-  2 cups frozen unsweetened raspberries
-  1 tablespoon raspberry or cassis liqueur
-  Mint sprigs (optional)

DIRECTIONS

Place the frozen raspberries and liqueur in a blender or food processor.

Process until thick and slightly chunky, scraping down sides as necessary. Serve immediately while still frosty. Garnish with mint sprigs, if desired.

Nutritional Information Per Serving (1/2 cup): Calories: 89, Fat: 1 g, Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrate: 18 g, Dietary Fiber: 8 g, Sugars: 10 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Fruit

Source: "The New Family Cookbook for People with Diabetes"


NEW YORK ROAST BEEF

~Shared by Mary S., Nashville, TN

Yield: 12 servings

INGREDIENTS

-  6-7 Pound Lean Eye of Round
-  1 Teaspoon Canola Oil
-  1/2 Teaspoon Garlic Powder
-  1 Teaspoon Ground Oregano

DIRECTIONS

Rub oil all over roast. Combine garlic and oregano and rub over the oiled roast. Place in shallow baking pan with fat side up. Bake at 350 degrees F. for 20 minutes per pound.

Nutritional Information Per Serving: Calories: 500; Fat: 32 grams; Carbohydrates: 0 grams; Protein: 49 grams; Sodium:122 mg; Cholesterol: 148 mg
Exchanges: 7 Ounces Lean Meat, 2 Fats

Source: The Diabetic Four Ingredient Cookbook


STIR-FRIED ZUCCHINI

~Shared by Mary S., Nashville, TN

Makes: About 3 cups (4 Servings)

INGREDIENTS

-  1 tablespoon canola or corn oil
-  1 pound zucchini, cut into 1-1/2 to 2-inch strips
-  1 medium sweet onion, peeled and cut in thin wedges
-  1/2 teaspoon grated fresh gingerroot
-  1 tablespoon sesame seeds
-  1 tablespoon light soy sauce
-  1-1/2 teaspoons dark-roasted sesame oil

DIRECTIONS

Heat the canola or corn oil in a large non-stick skillet over medium heat. Add the zucchini, onion, and gingerroot. Stir-fry about 5 to 8 minutes. Sprinkle with sesame seeds, soy sauce, and sesame oil. Toss to blend.

Nutritional Information Per Serving: (About 3/4 cup) Calories: 90, Fat: 6 g, Cholesterol: 0 mg, Sodium: 155 mg, Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1-1/2 Fat

Source: The New Family Cookbook for People with Diabetes

Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

PURPLE PASSION SMOOTHIE

~Shared by Treva, NC

One serving
    
1/2 pint Blueberries
3/4 cup Plain Lowfat Yogurt
1/4 cup Low Fat Milk
3/4 teaspoon Vanilla Extract

Put all ingredients into a blender and blend until smooth.

If you would like to add some sweet to this smoothie add 1 tablespoon of honey.

This smoothie is perfect for anytime of the day and makes a nutritious after dinner dessert. You can use either fresh or frozen blueberries.
 

BEARNAISE SAUCE

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

1 tsp. tarragon vinegar
1 tsp. chopped shallots or green onions
Dash tarragon
1/3 cup Hollandaise Sauce

Bring vinegar, shallots and tarragon to a boil in a small saucepan. Stir into Hollandaise Sauce to blend.

Makes: 1/3 cup
 

TENDER BEEF OVER NOODLES

~Shared by Mary S., Nashville, TN

1/2 to 3/4 pound beef stew meat
1/3 cup chopped onion
1 teaspoon canola oil
1 cup water, divided
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon ground mustard
3 tablespoons all-purpose flour
1 cup uncooked egg noodles

In a small skillet, brown beef and onion in oil; drain. Transfer to a 1-1/2-qt. slow cooker. In a small bowl, combine 1/2 cup water, ketchup, brown sugar, Worcestershire sauce, paprika and mustard; pour over meat. Cover and cook on low for 5 hours or until meat is tender. Combine the flour and remaining water until smooth; stir into meat mixture. Cook 30 minutes longer or until thickened. Meanwhile, cook noodles according to package directions; drain. Serve with beef.

Yield: 2 servings.

Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

GRILLED TERIYAKI CHICKEN

Serves 6

1 small can crushed pineapple, undrained
1/4 cup teriyaki sauce
2 tablespoons lemon juice
2 tablespoons red wine vinegar
2 cloves fresh garlic, minced
1 tablespoon olive oil or vegetable oil
1 teaspoon mesquite liquid smoke
6 skinless boneless chicken breast halves

Combine first 7 ingredients; place in a shallow glass container or large Ziplok bag.

Add chicken, cover or seal and chill 1-2 hours, turning occasionally.

Remove chicken from marinade and grill, covered, over medium coals for 4-5 minutes on each side or until chicken is tender and juices run clear.

Source: Southern Living magazine (July 1991 issue)


BEST BBQ RIBS

This is my adaptation of a recipe found on RecipeZaar years ago. The BBQ paste makes a sauce that's great and can be used for chicken, pork or even a brisket.

Ingredients
3 lbs pork back ribs
1 (8 ounce) jar honey
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon garlic powder
2 tablespoons Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon celery salt
1/2 cup dark brown sugar
1/4 teaspoon fresh ground pepper
1 medium onion, grated or finely chopped
12 ounces barbecue sauce
1/4 cup white sugar

Directions
Place all ingredients together to form a paste in a large roasting pan. Cut ribs apart for easier serving. Mix together making sure to coat all ribs with the paste. Spread ribs out evenly on bottom of pan and cover lightly with foil. Bake at 300 degrees for approximately 3 hours, turning every 30-45 minutes. You can use broiler for these ribs, just watch more closely, and adjust cooking time.


CARROT SALAD

Serves 8

Ingredients
4 cups carrots, shredded
1 1/4 cups raisins
1/3 cup salad dressing, Miracle Whip
2 tablespoons sugar
3 tablespoons milk

Directions

1. Mix carrots and raisins in bowl.

2. Combine salad dressing, sugar, and milk until smooth.

3. Pour over carrot mixture and toss to coat well.

4. Refrigerate and serve chilled.


BLUEBERRY ICEBOX PIE

Serves 8

Ingredients
1/4 cup cornstarch
1/4 cup water
5 cups fresh blueberries or frozen blueberries, defrosted
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon unsalted butter
1 prepared 9 inch shortbread pie crust or graham cracker crust

Directions
In a small bowl, combine cornstarch and water until smooth. In a medium saucepan, combine 3 cups blueberries, sugar, cinnamon, and nutmeg. Stir in cornstarch mixture and cook over medium heat, stirring constantly, until thickened. Cook another 2 minutes, remove from heat and stir in butter and remaining 2 cups of berries. Pour into crust, cover with plastic wrap and chill 6 hours or until set.

Source: "Ice Box Pies" by Lauren Chattman


BAKED BEANS

Serves 6

4 slices bacon
3 tablespoons drippings
1/2 cup onion, chopped
2 (16 ounce) cans pork and beans in tomato sauce
2 tablespoons brown sugar
2 tablespoons catsup
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard

Cook bacon till crisp. Remove bacon, reserving about 3 Tbsp drippings in skillet. Drain and crumble bacon; set aside. Cook chopped onion in reserved drippings till tender. Stir in two cans pork and beans in tomato sauce, brown sugar, catsup, Worcestershire sauce, and prepared mustard. Turn into a 1 1/2 quart casserole. Bake, uncovered, in a 350 degree oven for 1 1/2 to 1 3/4 hours, or cook in the microwave oven on 'high' for 10 to 12 minutes. Stir 1/2 way through cooking time, Top with bacon. Let stand a few minutes before serving.


NEW POTATO SALAD

18 small new red potatoes
1 cup onion, minced
2 dill pickles, finely chopped
2 cups mayonnaise (or salad dressing)
1/2 cup sour cream
1/4 cup sugar (or equivalent sweetener)
1/4 cup cider vinegar
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon celery seed

Bring a large pot of water to a boil. Drop in the new potatoes and reduce to low. Cover and cook for 20 min, or until potatoes are done. Dice potatoes into a large bowl (I don't peel them). Add onion and pickles. Mix all remaining ingredients in small bowl. Pour over the potatoes and mix well. Best if refrigerated for several hours.


LADY CAUSEY’S OVERNIGHT CABBAGE SLAW

1 medium cabbage, shredded
1 small onion, grated
1 medium bell pepper, chopped
2 carrots, grated
3/4 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon black pepper

Combine cabbage, onion, green pepper, and carrots in a large bowl and sprinkle with sugar. Set aside. Combine remaining ingredients in a pot and boil 3 minutes. Pour over vegetables, stirring well. Chill overnight. Enjoy.

Source: Smokestack Lightning: Adventures in the Heart of Barbecue Country by Eric Lolis Elie


SPEEDY DEVILED EGGS

These are, hands down, the easiest and tastiest deviled eggs around. Everybody asks for the recipe and they say "no way!" when I give them the recipe. I use a Ziplok bag to mix the egg yolks and sandwich spread, then snip off a corner and squeeze the filling into the egg whites. Such a great recipe. Paprika sprinkled on top is a nice touch, too.

Makes: 8 halves
Prep Time: 20 Minutes
Chill Time: 1 Hour

4 hard-cooked eggs, halved
1/4 cup Hellmann's® or Best Foods® Sandwich Spread

Remove egg yolks, reserving egg whites.

Mash egg yolks in medium bowl. Stir in Hellmann's® or Best Foods® Sandwich Spread. Season to taste with salt and ground black pepper. Spoon or pipe into egg whites. Cover and chill 1 hour. Garnish, if desired, with chopped parsley or paprika.


SPRINGTIME PASTA SALAD

For a special occasion, add 1 cup smoked salmon or trout.

Makes: 4 servings

1 1/2 cups uncooked pasta, preferable a short, stubby type
10 asparagus spears, cut into 1-inch pieces
2/3 cup peas
1/2 cup thinly sliced red onions, cut into 1-inch pieces
1/2 red bell pepper, julienned into 1-inch strips
2 tablespoons red wine vinegar
1/2 tablespoon balsamic vinegar
2 tablespoons Garlic Oil
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried basil
1/2 teaspoon dried marjoram
2 tablespoons minced fresh parsley

Cook the pasta, drain, immerse in cold water, and drain again.

Steam the asparagus until it turns a brighter shade of green and is tender but not soft. Cook the peas in the same manner, but not at the same time as the asparagus, since they take less time to cook. Once steamed, immerse the vegetables in cold water to prevent them from over-cooking. Drain.

Toss together the asparagus, peas, pasta, onions, and bell pepper.

Whisk together the remaining ingredients. Pour the dressing over the pasta and vegetables and toss to coat.

Per Serving: Calories 250; Protein 8g; Fat 8g (Saturated 1g); Carbohydrates 38g: Fiber 4g; Sodium 279mg

Source: 1,000 Lowfat Recipes by Terry Blonder Golson

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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