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

"Going to church does not make you a Christian just as standing in a garage does not make you a car."

Pearls Of Wisdom

~Shared by Treva, NC

Look back to where you have been...
For a clue to where you are going.

Worry enough to anticipate trouble...
But not so much as to bring it about.

Melt the icy fingers of fear...
With the sunshine of hope.

Step by gentle step...
You can overcome the greatest sorrow.

The sweetest grapes...
Are picked from the vineyard of friendship.

Gossip is like a river...
It can always be traced back to its source.

An insecure person...
Will soak up flattery like a sponge.

Save the life of a helpless animal...
And you have done the work of God.

A mirror is only as good...
As the reflection in it.

Find something you truly believe in...
And everything else will have meaning as well.

May God Bless You !

CUCUMBERS - AMAZING

~Shared by Barb, Chula Vista, CA

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber will react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown to reduce stress in new mothers and college students during final exams.

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Pass this along to everybody you know who is looking for better and safer ways to solve life's everyday problems..    
 
Source: LilBitsofThisnThat-PSP@yahoogroups.com

A Short Human Interest Story

~Shared by Mike G., MI

Toward the end of Sunday service, the Minister asked, ' How many of you have forgiven your enemies? ' 80% held up their hands.

The Minister then repeated his question. All responded this time, except one small elderly lady.

'Mrs. Neely?'; ' Are you not willing to forgive your enemies?

'I don't have any.' She replied, smiling sweetly.

'Mrs. Neely, that is very unusual. How old are you? '

'Ninety-eight,' she replied. The congregation stood up and clapped their hands.

'Oh, Mrs. Neely, would you please come down in front & tell us all how a person can live ninety-eight years & not have an enemy in the world?'

The little sweetheart of a lady tottered down the aisle, faced the congregation, and said, 'I outlived the bitches.'


Mabel & Ethel

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

Two elderly women were eating breakfast in a restaurant one morning. Ethel noticed something funny about Mabel's ear and she said, '"Mabel, do you know you've got a suppository in your left ear?"

Mabel answered, "I have a suppository in my ear?"

She pulled it out and stared at it. Then she said, "Ethel, I'm glad you saw this thing. Now I think I know where to find my hearing aid."


Car Trouble in the South

~Shared by Brenda, Hartselle, AL

A man in Little Rock had a flat tire, pulled onto the side of the road, and proceeded to put a bouquet of flowers in front of the car and one behind it. Then he got back in the car to wait. A passerby studied the scene as he drove by and was so curious he turned around and went back. He asked the fellow what the problem was. The man replied, 'I have a flat tire.' The passerby asked, 'But what's with the flowers?' The man responded, 'When you break down they tell you to put flares in the front and flares in the back. I never did understand it neither."

SCALLOPS BAKED WITH MUSHROOMS

~Shared by Larry J., Spring Hill, TN

Calling all seafood lovers...

INGREDIENTS:

1 pound scallops
3 ounces butter
1/2 pound fresh mushrooms, sliced
3 stalks celery, diced
1/2 small onion, finely chopped
1/2 green pepper, minced
1/8 teaspoon basil
2 cups white sauce
1/2 cup cracker crumbs
4 Tablespoons grated Cheddar cheese
Parsley sprigs

TO PREPARE:

1.  Wipe scallops with a damp cloth and set aside.

2.  Melt 2 ounces butter in a heavy saucepan.  Add next five ingredients.  Simmer gently 10 minutes until celery and mushrooms are tender, but not soft.

3.  Prepare white sauce.

4.  Add scallops to mushroom mixture; mix well.  Heat 5 minutes and then add the white sauce.

5.  Pour mixture into 1-1/2-quart buttered casserole. Cover with cracker crumbs, then grated cheese; dot with remaining 1 ounce of butter.

6.  Bake at 350 degrees for 25 minutes or until golden. Garnish with parsley.

INGREDIENTS for White Sauce:
2 ounces butter
2 Tablespoons flour
1/4 teaspoon salt
1 cup milk
1/8 teaspoon pepper

TO PREPARE White Sauce:

1.  Melt butter; gradually add flour, stirring constantly.

2.  Add salt and pepper and slowly pour in milk.

3.  Stir sauce continually until it is very smooth and thick.

SERVINGS:  4

Don't worry now because it is a seafood recipe and the Gulf is full of oil. Just make a habit to every meal you eat to pray over it and ask God to bless it and it be nourishment for your body and you will be okay!!!!!

Source: "To Market, To Market Cookbook" by The Junior League of Owensboro, KY


MAPLE SYRUP GRANOLA

~Shared by Treva, NC

7 c. Thick oat flakes (rolled oats), uncooked
1 c. Flaked coconut
1 c. Wheat germ
1 c. Almonds, sliced or broken up
1 c. Pecans or walnuts, chopped or broken up
1 c. Sunflower seeds, raw or toasted
1 tsp. Salt
1 c. Vegetable oil
1 c. Maple syrup
1 tbsp. Vanilla
1 c. Raisins
Additional dried fruit/nuts as desired

In a very large bowl, combine the oats, coconut, wheat germ, nuts, seeds and Salt. Mix well. In a separate bowl, whisk together the oil, maple syrup and Vanilla. Pour over dry mixture in bowl, stirring and tossing till everything is Very well combined (your bare hands are the best tools for this step).

Spread granola on a couple of large, ungreased baking sheets. Bake in a Preheated 250 degree oven for 2 hours, tossing mixture every 15 minutes or so. Remove pans from oven and cool completely. Transfer granola to a large bowl, And mix in raisins and any additional dried fruit desired - dates, figs, currants, Dried cranberries or blueberries, etc. Store in a tightly closed container at room Temperature.


WONDERFUL BANANA CAKE

~Shared by Jim D., WA

1 pkg. yellow cake mix
2 large ripe bananas
1 t. baking soda
Whipped cream


Prepare yellow cake mix according to package directions. Mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into a greased and floured 13x9 inch baking pan.

Do not preheat oven. Place uncooked cake in oven and turn oven on to 350 degrees. Bake for 1 hour. Let cool thoroughly and then refrigerate. Serve with whipped cream.


PASTA WITH TOMATO BACON SAUCE

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

Adapted from a Michael Smith (Chef at Home) recipe.

Ingredients
8 slices regular bacon, chopped
1 onion, finely chopped
8 cloves garlic, thinly sliced
1 28oz (796ml) can of crushed tomatoes (or puree a can of whole tomatoes)
1 Tbsp. fresh thyme, rosemary or oregano (or 1 tsp. of dried)
Sprinkle of salt and freshly ground pepper
1 lb. pasta (I like penne with this sauce, but any pasta will do)

Method
Place the chopped bacon into a large saucepan over medium-high heat. Add a splash of water. Cook until the water evaporates and the bacon begins to brown. Continue stirring, lowering the heat to medium, until the bacon is crispy and brown. Drain away most (or some) of the bacon fat, leaving enough behind to saute the vegetables.

Add the onion and garlic and cook until they soften and begin to caramelize. Pour in the tomatoes, rinsing out the can with water and adding that too. Sprinkle in the herb of your choice and season with salt and pepper. Simmer for 20 minutes or so.

Cook pasta in boiling salted water. Toss with the sauce and enjoy.

Source: Food & Wine


BURRITO PIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

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

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.


SAUERBRATEN

~Shared by Linda H., Rosharon, TX

1 cup each cider vinegar and water
1 tbs salt
6 each whole cloves and peppercorns
2 bay leaves
4 pounds beef rump roast
1 large onion, halved and thinly sliced
1 cup crushed 20 gingersnap cookies

In a slow cooker liner or large bowl, combine vinegar, water, salt, cloves, peppercorns, and bay leaves. Add beef and onion, cover or seal. Marinate in refrigerator 1 to 2 days, turning occasionally. Remove and discard 1 cup of marinade. Put liner with beef and remaining marinade in a slow cooker or transfer beef and marinade from bowl to cooker.

Cover and cook on low 7 to 9 hours or until beef is tender. Transfer beef to cutting board, cover to keep warm. Remove and discard cloves, peppercorns, and bay leaves. Stir gingersnaps into liquid in cooker until dissolved. Cover and cook on high 15 min. or until thickened. Slice meat across the grain. SERVE WITH THE GRAVY.

This recipe makes 8 servings.


SOULFUL COOKED HAM

~Shared by Johnny, LA

1 12-14 pound fully cooked, bone-in ham
Whole cloves
16 ounces light brown sugar
3 tbsp. yellow mustard
1 8 oz. jar maraschino cherries, drained
12 ounces ginger ale
1 20 oz. can pineapple rings

Heat oven to 325. Stud ham with cloves. Place ham in baking pan, cover with foil and bake appropriate length of time until 1 hour is remaining. Place brown sugar and mustard in medium bowl, and stir to combine. Gradually add ginger ale to mixture until a pourable consistency is achieved; you may not need the whole can.

Remove ham from oven and remove foil. Pour brown sugar mixture over ham and, using a pastry brush, coat the sides. Cover the ham with foil, return to oven and continue baking for 1 hour, basting every 20 minutes. Remove foil for last 20 minutes.

Remove ham from oven. Arrange pineapple rings and cherries in decorative pattern on ham, securing with toothpicks. Use pastry brush to bast the fruit. Bake ham until fruit is heated through, 7-10 minutes.

Yield: 12 servings


SALMON FILLET

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

4 (5 oz) Salmon Fillets
2 tspn + 2 tblspn olive oil
salt & pepper to taste
1 can (14 oz) chopped tomatoes, drained
2 finely chopped shallots (I used 1 sm sweet onion-didn't have shallots)
1 tsp oregano
2 tbs lemon juice
1 tsp thyme

Sprinkle one side of salmon with 2 tsp olive oil, salt & pepper. Stir tomatoes; shallots; 2 tblspn olive oil, lemon juice, oregano, thyme & salt & pepper in bowl to blend.

Place a salmon fillet, oil side down, on a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon tomato mixture over salmon (divide mixture between 4 fillets). Fold sides of foil over fish & tomato mixture, covering completely & sealing packets closed. Repeat for each fillet. Place packets on baking sheet.

Bake @ 400° until salmon is cooked-about 15-20 min. Let stand for a few min before opening, & salmon will continue to cook.


BIT-O-HONEY CANDY

~Shared by Barb C., Chula Vista, CA

Ingredients:

1 cup honey
1 cup chunky peanut butter
2 cups dry powdered milk

Directions:

Melt honey and peanut butter together in microwave. Add dry powdered milk and knead well. Roll out on wax paper. Cut in strips and roll into pillows.

Wrap in wax paper to store.
 
Source: LilBitsofThisnThat-PSP@Yahoogroups.com


BLOODY MARY TOMATO BITES

~Shared by Jean M., OH

1 pint cherry tomatoes
Vodka (to cover)*
Coarse kosher salt (can also use regular salt)

The day before, peel the tomatoes by dipping in boiling water for 10 seconds then plunging into ice water. The skins will easily slip off. Place peeled tomatoes in a plastic container with a tight lid. Cover with vodka and refrigerate overnight.

Serve with a small dish of salt for dipping.

*Save the leftover vodka as it is flavored with tomatoes and tastes great. Try using hot pepper vodka for a spicy variation!



KEY LIME CHEESECAKE PIE

~Shared by Treva, NC

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
1 envelope unflavored gelatin
1/2 cup fresh lime juice
1 cup sugar
2 eggs, beaten
2 packages (3 oz each) cream cheese, softened
1/4 cup butter or margarine, softened
1 cup whipping cream
1 & 1/2 teaspoons grated lime peel
1/2 cup whipping cream, whipped, sweetened
Lime slices

Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Cool completely on cooling rack, about 15 minutes. In 1-quart saucepan, sprinkle gelatin on lime juice. Let stand 5 minutes to soften. Using wire whisk, beat in sugar and eggs. Heat mixture to boiling over medium heat. Reduce heat; boil gently 3 minutes, stirring constantly. In medium bowl, beat cream cheese and butter. Pour in hot lime juice mixture; beat until smooth and well blended. Refrigerate about 45 minutes or until cool, stirring occasionally. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Fold in cooled lime juice mixture and grated lime peel. Spoon into cooled pie shell. Refrigerate until firm, about 2 hours. Garnish with whipped cream and lime slices as desired. Cover and refrigerate any remaining pie.


CRUMB PEACH PIE

~Shared by Jim D., WA

1 - 9 inch refrigerated piecrust
4 cups fresh peaches, peeled and sliced
One half cup sugar
One quarter cup all purpose flour
1 tsp. cinnamon

Topping:
One third cup brown sugar
1 tsp. vanilla
1 tsp. cinnamon
Two thirds cup all-purpose flour
One half cup butter

Combine peaches in a large bowl and mix well with sugar, flour and cinnamon. Pour into the pie shell. Combine topping ingredients until crumb mixture forms. Sprinkle over peaches. Bake at 375 degrees for 45 minutes.

The Skinny: Use your favorite sugar substitutes.


CHICKEN IN PEPPER SAUCE

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

Serves 4

Traditionally this dish is made with rabbit, but chicken is a good substitute and vegetarians can use a meat substitute. Serve with potatoes.

1 chicken cut into 8 pieces
3/4 cup olive oil
2 cloves garlic, peeled and chopped finely
1 bay leaf
1 small sprig of thyme
A little salt
1 green pepper, de-seeded and chopped
3.5 oz. ham or chorizo sausage, diced
Pinch ground cumin
1 tsp ground paprika
2 tsp sherry vinegar
2 tbsp water

METHOD
1. Marinate the meat overnight in half the oil, garlic, bay leaf and thyme in a covered bowl. Season to taste. Remove with a slotted spoon and drain well.

2. Heat the remaining oil in a large frying pan and fry the meat until golden brown. Drain on crumpled kitchen paper before transferring into a warmed serving dish.

3. Quickly fry the sausage in the pan before adding to the meat.

4. In a processor or with a pestle and mortar, grind the remaining garlic, pepper, cumin and paprika to a thick sauce. Stir in the sherry vinegar and water then season to taste.

5. Pour the sauce over the meat and serve piping hot.

Source: KitchenAid


CATALINA TOMATO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

6 plum tomatoes, chopped
1 (5 ounce) jar stuffed olives, drained and halved
3/4 cup Catalina salad dressing
1 small onion, chopped
1/4 teaspoon pepper

In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 2 hours.


SOUTHWESTERN YAM BISQUE

~Shared by Linda H., Rosharon, TX

2005 Soup Winner

1 ½ pounds yams (sweet potatoes), large dice
½ pound yams, small dice
¾ cup sweet kernel corn
¾ cup black beans
2 cups blanched broccoli heads, small dice
1 pint whipping cream
1 cup spinach, chiffonade-cut, blanched
½ to 1 1/2 cups, chicken or vegetable stock (optional)
Mixture of cheddar and Monterrey Jack cheese

Bring a pot of water to a rapid boil. Add large diced yams. In a separate pot, bring water to a boil and cook small diced yams just until tender then drain and set aside for later use. In a saucepan, combine corn and black beans. Cook until tender. When large diced yams are soft, remove from heat and drain. Slowly add 1 pint whipping cream as you mash the yams. Return mashed yams to the stove top. Add in corn and bean mixture, broccoli and spinach. Let simmer for 30 minutes. Chicken or vegetable stock can be added for desired consistency. Top with small-diced yams and cheese before serving.

Makes 5 servings (1 cup each) 

Source: www.sweetpotato.org


SPICY ITALIAN SAUSAGE MEATBALLS

~Shared by Johnny, LA

The obvious way to serve these spicy meatballs is over spaghetti, linguine or fettuccine. However, they are also good served with pepper and eggs with crusty bread at brunch. Spoon some of the sauce over the pepper and eggs. Just delicious.

INGREDIENTS

1 Lb. Italian hot sausage (with or without casing)*
1/2 Tspn poultry seasoning
1 Small onion, diced
1 Egg, beaten
1/2 Cup bread crumbs
3/4 Cup chili sauce
1/2 Cup ketchup

DIRECTIONS

If you have purchased sausage in a casing, slide a knife down the casing to break it open, and then remove the sausage. Place sausage, diced onion, egg and poultry seasoning and bread crumbs in a large bowl and mix ingredients well. Do not over mix.

Make 8 to 10 meatballs and brown them evenly in a large frying pan over medium high heat. When meatballs have browned, remove grease by pouring it from pan. Remove pan from heat while you mix the chili sauce and ketchup together. Pour sauce mix over meatballs.

Stir meatballs and sauce gently to blend well, making sure all meatballs have sauce. Cover frying pan and continue cooking over medium low heat for 25 to 30 minutes until the meatballs are done. Serve over pasta.

Makes 4 to 5 servings.

Think about adding steamed spinach to this menu. You can use fresh or frozen spinach. If using frozen spinach you can heat in the package it comes in, when you use your microwave oven. Just pierce the frozen spinach box with a knife to allow steam to escape before cooking. When ready, carefully open the box of spinach and put into a small bowl. Season with a pat of butter or margarine. If using fresh spinach, save time by buying packaged baby spinach. It is usually kept in the pre-packaged salad section.

Hint
*If you think the Italian hot sausage will be too hot for you, buy ½ pound mild Italian sausage and ½ pound hot Italian sausage. Mix sausage together.

*This recipe can be made into an appetizer by making the meatballs smaller. When meatballs are done, put meatballs and sauce into a crockpot. Set the crockpot on low and you will have a hot appetizer all evening. Have slim rounds of Italian bread and grated Parmesan cheese nearby. Farfalle pasta, (they look like little bow ties) is the recommended side dish because the pastas are small and easy to spoon onto a small plate.


APPLE DANISH CHEESECAKE

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

As a teacher who has lived in eight different towns and taught in 11 schools in three provinces, I have sampled a multitude of staff room goodies and collected many recipes. The one for this delightful cheesecake has traveled with me since my second school. It's an excellent brunch item.

INGREDIENTS
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup sugar
1/2 cup cold butter or margarine
1/4 teaspoon almond extract

FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/4 teaspoon cream of tartar
1 egg

TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds

DIRECTIONS

In a small bowl, combine flour, almonds and sugar; cut in butter until crumbly. Add extract. Shape dough into a ball; place between two sheets of waxed paper. Roll out into a 10-in. circle. Transfer to a greased 9-in. x springform pan; gently press dough against the bottom and up the sides of pan. Refrigerate for 30 minutes.

In a mixing bowl, beat cream cheese, sugar and cream of tartar until smooth. Add egg; beat on low just until combined. Pour over crust. In a bowl, combine brown sugar, flour and cinnamon. Add apples and stir until coated. Spoon over the filling. Sprinkle with almonds. Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Yield: 8-10 servings.


CHEESE RAVIOLI WITH THREE PEPPER TOPPING

~Shared by Barb C., Chula Vista, CA

"A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good."

INGREDIENTS

1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.

2. Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.

Source: LilBitsofThisnThat-PSP@ Yahoogroups.com


BLUEBERRY CRUNCH DUMP CAKE

~Shared by Marilyn, Canton, OH

This is one of Justin Timberlake’s favorite of his grandmother.

1 (20 oz) can crushed pineapple, undrained
3 cups blueberries
3/4 cup sugar
1 cup chopped pecans
1 stick margarine, melted
1/4 cup sugar
1 box yellow cake mix
2 Tablespoons butter, melted, divided
1/2 cup chopped pecans

Preheat oven to 350 degrees. Butter a 9x13 baking dish. 

Pour can of pineapple into baking dish.  Add 1 tablespoon melted butter to the blueberries to help sugar stick. Coat blueberries with 3/4 cup of sugar and pour on top of pineapple. Sprinkle dry yellow cake mix on top of blueberries.  Add chopped pecans to cake mix before sprinkling.  Drizzle melted stick of margarine on top of cake mix.  Mix 1/4 cup sugar with 1/2 cup pecans and sprinkle on top.  Add 1 tablespoon melted butter to help sugar stick to pecans.  Bake at 350 degrees for 1 hour.



CHILI SHRIMP WITH HONEY SALSA

~Shared by Treva, NC

Salsa and spices tempered with honey make perfect companions in this irresistible rendition of "shrimp on the Barbie."

Prep Time: 30 Min
Total Time: 30 Min
Makes: 4 servings
 
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 tablespoon honey
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 & 1/ 2 lb uncooked deveined peeled large shrimp, tails removed if desired
1 tablespoon butter, melted
1/2 teaspoon seasoned salt
 
Heat gas or charcoal grill. To make foil tray for shrimp, cut 18x12-inch sheet of heavy-duty (or nonstick) foil. Fold up sides and corners to create pan with sides. If using heavy-duty foil, spray foil with cooking spray.

In small bowl, mix salsa, honey, cumin and 1/2 teaspoon of the chili powder; set aside. In foil tray, toss shrimp with butter, remaining 1/2 teaspoon chili powder and the seasoned salt.
   
When grill is heated, place foil tray with shrimp on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 8 to10 minutes, stirring shrimp or shaking tray occasionally to turn shrimp, until shrimp turn pink. Serve shrimp with salsa mixture.


CHICKEN BREASTS SUPREME

~Shared by Jim D., WA

2 slices bacon
6 boned and skinned chicken breast halves
4 1/2 oz. sliced mushrooms, drained
1 can cream of chicken soup
2 tbsp. dry sherry, if desired
3 oz. Swiss cheese, sliced
1 tbsp. chopped chives
3 cups frozen broccoli flowerets

Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Reserve bacon drippings in skillet. Add chicken to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. Transfer chicken to 4 to 6 quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry. Spoon over mushrooms. Cover; cook on low for 3 to 4 hours.

Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Cover; cook on high setting for an additional 10-15 minutes or until cheese is melted. Meanwhile, microwave broccoli in covered microwave-safe dish on HIGH for 6 to 8 minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms on serving platter. Serve with cooking juices.

Make ahead tip: Cook the potatoes ahead; keep them warm on low setting for up to 2 hours. Add the chips just before serving.

Note: Southern-style hash browns are cubed; country-style hash browns are shredded. This recipe calls for cubed, but both styles work well.

Source: Pillsbury Slow cooker Recipes, January 2002


HOMEMADE RO-TEL TOMATOES

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

Ro-tel is not available where we live so we stock up when we can. With summer coming up and tomatoes on sale, I am going to try this recipe. Will report results.

Ingredients

1 gallon ripe tomatoes, peeled and chopped  (about 4 lbs)
2 large green bell peppers, chopped
8 hot peppers, chopped
3/4 cup vinegar
3/4 cup granulated sugar
1 1/2 tablespoons salt

How to make it

Mix together and cook 45 minutes.  Put into hot sterilized jars.  Seal and process in hot water bath for 10 minutes, or freeze.

Note: 7 peppers for mild, 8 for medium and 10 for hot or if you like it hotter, go for it.

Should you decide to freeze this recipe, bear in mind that the mixture gets hotter the longer it is frozen.


CHICKEN AND PASTA IN A MANGO CREAM SAUCE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

8 ounces uncooked rigatoni pasta
1 tablespoon olive oil, divided
2 skinless, boneless chicken breast halves - cubed
1 onion, sliced and separated into rings
1 green bell pepper, cut into thin strips
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 mango - peeled, seeded and chopped
1 cup heavy cream
salt and pepper to taste
1 tablespoon grated Parmesan cheese
4 sprigs fresh parsley, for garnish

Bring a large pot of lightly salted water to a boil. Add rigatoni pasta, cook for 8 minutes, until almost done, and drain.

Heat 1/2 the olive oil in a large skillet over medium heat. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Remove from heat, and set aside.

Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender. Mix in the garlic, ginger, and mango, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened.

Return the chicken to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with parsley to serve.


VANILLA WAFER CAKE

~Shared by Linda H., Rosharon, TX

Servings: 12

"This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies."

1 cup butter
6 eggs
1/2 cup milk
2 cups white sugar 
1 (12 ounce) package vanilla wafers, crushed
1 (8 ounce) package flaked coconut
1 cup chopped pecans

Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan.

Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan. Bake for 1 1/2 hours. Cool.


JIM CORE'S GREENS GUMBO

~Shared by Johnny, LA

Green gumbo, greens gumbo, gumbo z'herbes, greens soup: call it what you will, this is a filling and delicious Lenten dish. If you want to make it vegetarian, use vegetable broth instead of chicken broth.

1 bunch mustard greens
1 bunch collards
1 bunch kale
1 carton (32 ounces) low-sodium chicken broth (or equivalent)
1 medium onion, chopped
½ clove garlic, minced
Salt, pepper and Creole seasoning
1 or 2 cans (16 ounces each) cream-style Blue Runner red beans
Smoked Portobello mushrooms, chopped (optional)

Wash greens well and chop them roughly. Put them in a large soup or gumbo pot with chicken broth, onions, garlic, salt, pepper, and Creole seasoning.

Bring to a boil, then reduce to a simmer. Cover, and, stirring occasionally, cook to the texture you desire. (Some people like them still crunchy; lots of people, including Core, like them well done, which will take about an hour.)

When greens are cooked down, add the red beans. Stir well to combine. (If using smoked mushrooms, add them at this point.) Cook another 15 minutes.


APPLE SPICE BREAD

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

1 cup grated Red Delicious apples
1/4 cup fat-free sour cream
2 egg whites
1 and 1/2 cup all-purpose flour
2 Tbs. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Spray and flour a loaf pan.  Mix first 3 ingredients and then stir in the rest of the ingredients.  Pour into loaf pan.  Bake at 350 degrees F. for 35-40 minutes.  Cool in pan for 5 minutes before removing to a wire rack to finish cooling.

Makes 1 loaf


EASY PORK CHOP CASSEROLE

~Shared by Barb C., Chula Vista, CA

INGREDIENTS

1 (10.75 ounce) can condensed cream of mushroom soup
1 packet dry onion soup mix
1 (10.75 ounce) can water
1 cup mushrooms, diced
4 pork chops
2 tablespoons vegetable oil

DIRECTIONS

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

2. In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.

3. In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.

4. Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).



BACON WRAPPED PORK MEDALLIONS

~Shared by Treva, NC

8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil

Directions
1. Preheat an oven to 400 degrees F (200 degrees C).

2. Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.

3. Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.

4. Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).


CROCKPOT BUFFALO WINGS WITH BLUE CHEESE DIP

~Shared by Jim D., WA

4  lbs. chicken wings
1 1/2 cups bottled chili sauce
3 to 4 tbsp. bottled hot pepper sauce
1 recipe Blue Cheese Dip or bottled Ranch salad dressing

Cut off and discard wing tips. Cut each wing into 2 sections. Rinse chicken; pat dry.

Place chicken on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 10 minutes or until chicken is browned, turning once. Transfer chicken to 3 1/2 - or 4-quart slow cooker.

Combine chili sauce and hot pepper sauce and pour over chicken wings. Cover; cook on low heat setting for 4 to 5 hours or on high heat for 2 to 2 1/2 hours.

Serve Buffalo Chicken Wings with Ranch dressing or the following Blue Cheese Dip.

BLUE CHEESE DIP

3/4 cup mayonnaise
1 clove garlic, minced
2 tbsp. finely chopped fresh parsley
1/2 cup sour cream
1 tbsp. fresh lemon juice
1 tbsp. white vinegar
1/2 cup crumbled blue cheese salt and pepper

Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo Wings. Makes about 1 1/2 cups of blue cheese dip for Buffalo Chicken Wings.


STICKY LEMON & HONEY CHICKEN DRUMSTICKS

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

Serves 4
Preparation: 10 mins
Cooking Time: 30-50 mins

Ingredients

8 large chicken drumsticks, or more if they are small
sea salt and black pepper
45ml (3 tbsp) olive oil
1 head of garlic, halved horizontally
few thyme sprigs
splash of sherry vinegar
30ml (2 tbsp) dark soy sauce
45ml (3 tbsp) honey
1 lemon, finely sliced

1. Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over high heat with the garlic and thyme for 2-3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.

2. Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By not the chicken should be cooked through.

3. Transfer the chicken to a platter and serve immediately.

Serving Suggestion
Serve with mash and green beans or steamed sugar snap peas.

Note
Drumsticks were used in this recipe to ensure even cooking. You are welcome to use chicken wings, thighs or breasts instead.


APPLE CRISP OVEN PANCAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 cup oats -- (regular)
1/4 cup Bisquick baking mix
1/4 cup brown sugar
2 tablespoons butter -- (softened)
3/4 teaspoon cinnamon
2 c. Bisquick baking mix
3/4 cup milk
3/4 cup applesauce -- (chunky)
1/4 teaspoon vanilla
1 egg

Instructions
Heat oven to 425F. Grease jelly roll pan. Mix oats, 1/4 cup bisquick, brown sugar, butter (or margarine) and cinnamon. Reserve. Beat remaining ingredients with whisk until well-blended. Pour into pan. Spread batter to edges. Sprinkle with oats mixture. Bake 14 to 16 minutes, or until light golden brown. Cut into 6 pieces and serve.


BALSAMIC ROASTED RED POTATOES

~Shared by Linda H., Rosharon, TX

2 tablespoons olive oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

In a large nonstick skillet, combine the potatoes, onion and garlic; cook over medium-high heat in oil for 2-3 minutes or until heated through. Stir in the thyme, rosemary and nutmeg. Cook and stir for 2-3 minutes longer or until heated through.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

Yield: 6 servings.

Nutrition Facts
One serving: (3/4 cup)
Calories: 184 Fat:5 g Saturated Fat:1 g Cholesterol: 0 mg Sodium:306 mg Carbohydrate: 33 g Fiber:3 g Protein:3 g
Diabetic Exchange: 2 starch, 1 fat

Source: Light & Tasty Magazine


SIMPLE AND DELICIOUS CHEESE BREAD

~Shared by Johnny, LA

**If the toothpick comes out with what looks like uncooked batter after testing the bread for doneness, try again in a different spot since the toothpick may have hit a pocket of cheese the first time. You definitely don't want to overtake the bread or it will be dry. According to the original recipe, the texture of the bread improves as it cools, so if you can, resist the urge to slice the bread while it is still very hot. I can attest that this leftover cheese bread makes excellent toast. Use a toaster oven or baking sheet in a 425-degree oven for 5 to 10 minutes (a conventional toaster can be messy because the pockets of cheese will melt and burn).**

3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)
3 cups (15 ounces) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/8 teaspoon black pepper
4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
1 1/4 cups whole milk (2% milk may be substituted but don't use skim milk)
3 tablespoons butter, melted
1 large egg lightly beaten
3/4 cup sour cream

Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees. Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan.

In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not over mix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface.

Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.

Source: Adapted from Cook’s Illustrated



SEA SALTED COFFEE TOFFEE BARS

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

Ingredients:

First layer:
1 cup (2 sticks) butter, softened
1 cup dark brown sugar, firmly packed
1/2 teaspoon salt
2 cups all-purpose flour
1 1/2 tablespoons instant coffee crystals

Second layer
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
2 teaspoons pure vanilla extract or dark rum
1 1/2 cups whole pecans*
1/2 to 1 tablespoon large crystal sea salt

*Hazelnuts, almonds or other mixed nuts may be substituted.

Cooking Directions:

Preheat oven to 350°F.

In a mixing bowl, beat together butter, brown sugar and salt until light and fluffy. Add flour, 1 cup at a time, stirring between additions. Add instant coffee crystals and blend until well incorporated. Pat batter into ungreased 9x13x2-inch baking pan in an even layer. Bake until edges are lightly browned and center is puffy, 12 to 15 min.

Meanwhile, in heavy saucepan, stir condensed milk and 2 tablespoons butter over low heat until butter melts. The mixture will thicken and become smooth. Stir in vanilla or rum, remove from heat and let sit until bottom layer is done baking. Sprinkle nuts over baked bottom layer and pour hot condensed milk mixture evenly over nuts using a spatula to spread.

Return to the oven and bake until top is golden and bubbling, 10 to 12 minutes.

Immediately sprinkle desired amount of sea salt over bubbling toffee top. Cool slightly in pan and cut into bars. Bars can be kept up to one week in an airtight container.


GARLIC BUTTER

~Shared by Barb C., Chula Vista, CA
 
"Sometimes the basics are the best! I've used this simple recipe for years to make garlic bread, and any leftovers go great on barbequed steaks, pasta, rice or potatoes. You can use any butter or margarine you like. Also, fresh or minced garlic in a jar works well. Adjust the amount of garlic to your taste."
 
PREP TIME  10 Min
READY IN  10 Min
Recipe yield 1 cup
Servings 16
   
INGREDIENTS
1 cup butter, softened
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1 tablespoon garlic salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon ground paprika

DIRECTIONS
In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth.

Source:  LilBitsofThisnThat-Psp@yahoogroups.com

PEANUT ENERGY BARS

~Shared by Treva, NC
 
This carbohydrate-rich bar, full of nuts, seeds, fruit and oats, was adapted from Amy Harrison's prize-winning submission in the Plains (Georgia) Peanut Festival recipe competition sponsored by The Peanut Institute. It includes a little protein, and is a great grab-and-go pre-workout snack on mornings when you don't have time to digest a full meal.

1/2 cup dry roasted salted peanuts
1/2 cup roasted sunflower seeds, or other chopped nuts
2 cups raisins, or other chopped dried fruit
2 cups rolled or instant oats
2 cups toasted rice cereal, such as Rice Krispies
1/4 cup toasted wheat germ, (optional)
1/2 cup creamy or crunchy natural peanut butter
1/2 cup packed brown sugar
1/2 cup light corn syrup, or honey
1 teaspoon vanilla extract
 
Coat an 9-by-13-inch baking pan with cooking spray. Combine peanuts, sunflower seeds (or other nuts), raisins (or other dried fruit), oats, rice cereal and wheat germ (if using) in a large bowl. Combine peanut butter, brown sugar and corn syrup (or honey) in a large microwaveable bowl; microwave on High until bubbling, 1 to 2 minutes. Add vanilla and stir until blended. Pour the peanut butter mixture over the dry ingredients and stir until coated. Transfer the mixture to the prepared pan. Press down firmly. (It helps to coat your fingers with cooking spray.) Let stand for about 1 hour to harden. Cut into bars.

Makes 16 bars
 
Nutrition Per serving : 255 Calories; 9 g Fat; 1 g Sat; 2 g Mono; 42 g Carbohydrates; 5 g Protein; 3 g Fiber; 95 mg Sodium; 242 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 carbohydrate (other), 1 1/2 fat

Tips & Notes Make Ahead Tip: Individually wrap in plastic and keep at room temperature for up to 1 week or freeze for up to 1 month. Thaw at room temperature.
 
Source: EatingWell:  July/August 2008


MEXICAN CHICKEN

~Shared by Maggie, TX

Yield: 4 servings

Ingredients
2 cups deli fresh salsa
1/4 cup chopped cilantro
1 cup fat-free sour cream
1/4 cup low-fat shredded cheddar cheese
1/2 package taco seasoning (or 1-2 teaspoons chili powder to REDUCE SODIUM)
Nonstick cooking spray
4 (4 ounce) boneless, skinless chicken breasts

Directions
Preheat oven to 350 degrees F. In a mixing bowl, mix together salsa, cilantro, sour cream, cheddar cheese, and taco seasoning.

Place chicken into a glass baking dish sprayed with nonstick cooking spray. Pour sauce over chicken and bake 40-45 minutes, until the chicken registers 170 degrees F. on an instant read thermometer.

Nutritional Information (Per Serving)
Calories: 250 Protein: 30 g Cholesterol: 74 mg Fat: 3 g Carbohydrates: 24 g
Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat

Source: Express Lane Diabetic Cooking by Robyn Webb

SUGAR SNAP SALAD

~Shared by Mary S., Nashville, TN

Yield: 4 servings (3/4 cup each)

INGREDIENTS

-  3 cups sugar snap peas (8 ounces), trimmed
-  2 tablespoons white-wine vinegar
-  2 tablespoons extra-virgin olive oil
-  1/4 teaspoon salt, or to taste
-  1/8 teaspoon freshly ground pepper
-  1 bunch scallions, trimmed and thinly sliced on the diagonal
-  1/2 large red bell pepper, cut into 1-1/2-inch-long slivers

DIRECTIONS

Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.

Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.

Nutritional Information Per Serving (3/4 cup each): Calories: 104, Fat: 7 g, Cholesterol: 0 mg, Carbohydrate: 9 g, Protein: 2 g, Fiber: 3 g, Sodium: 153 mg
Diabetic Exchanges: 2 Vegetable, 1-1/2 Fat

Source: The Eating Well Diabetes Cookbook


ITALIAN SEAFOOD STEW

~Shared by Mary S., Nashville, TN

Yield: 8 servings  

INGREDIENTS

-  1 cup bottled clam juice
-  4 cloves garlic (2 smashed, 2 minced)
-  1 pound mussels, scrubbed and debearded, or small cherrystone clams
-  2 tablespoons extra-virgin olive oil, divided
-  1 onion, thinly sliced
-  8 ounces squid, cleaned and cut into 1/2-inch-thick rings
-  1/2 cup dry white wine
-  1/3 cup red-wine vinegar, plus more to taste
-  1 (14-1/2 ounce) can diced tomatoes
-  2 pounds firm white-fleshed fish fillet, such as monkfish or halibut, skinned and cut into 1-inch chunks
-  8 ounces medium shrimp, peeled and deveined
-  4 tablespoons chopped fresh parsley, divided
-  2 tablespoons fine dry breadcrumbs
-  Freshly ground pepper to taste

DIRECTIONS

Bring clam juice and smashed garlic to a simmer in a large pot. Add mussels (or clams) and cook, covered, until open, 3 to 5 minutes. Discard garlic; remove mussels from the pot, discarding any that did not open.

Using a fine-mesh sieve lined with cheesecloth, strain broth into a bowl; set aside. Wipe out the pot.

Add 1 tablespoon oil to the pot and heat over medium-low heat. Add onion and minced garlic and cook, stirring, until softened, 5 to 7 minutes. Increase heat to high; add squid and cook, stirring, until the squid turns opaque, about 1 minute.

Add wine and 1/3 cup vinegar; cook, stirring occasionally, until the liquid has reduced by half, 5 to 7 minutes.

Add tomatoes and the reserved mussel broth. Reduce heat to low, cover and simmer until the squid is tender, 18 to 20 minutes.

Just before serving, add fish and shrimp to the simmering stew and cook, covered, just until the fish is opaque in the center, 3 to 5 minutes. Stir in the reserved mussels and heat through, about 1 minute. With a slotted spoon, remove solids to a bowl and cover to keep warm. Stir 3 tablespoons parsley, breadcrumbs and the remaining 1 tablespoon oil into the sauce.

Simmer until the sauce thickens to the consistency of heavy cream, 1 to 2 minutes. Adjust seasoning with pepper and vinegar. Return the solids to the sauce. Serve immediately, garnished with the remaining 1 tablespoon parsley.

Nutritional Information Per Serving (1/8 of recipe): Calories: 280, Fat: 8 g, Cholesterol: 156 mg, Carbohydrate: 8 g, Protein: 39 g, Fiber: 1 g, Sodium: 405 mg
Diabetic Exchanges: 1 Vegetable, 5 Very Lean Meat, 1 Fat

Source: The Eating Well Diabetes Cookbook


GOLDEN BUTTERNUT SQUASH SOUP

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 teaspoon canola oil
-  1 small onion, minced
-  1 carrot, peeled and diced
-  2 (10 ounce) packages butternut squash, thawed
-  1 cup low-fat, low-sodium chicken broth
-  1-1/2 cups evaporated skim milk
-  1 teaspoon nutmeg
-  Fresh ground pepper to taste

DIRECTIONS

In a stockpot over medium-high heat, heat the oil. Add the onion and saute for 3 minutes. Add the carrot and saute for 3 more minutes. Add the butternut squash and broth and bring to a boil.

Add the milk and simmer on low heat for 20 minutes.

Add the nutmeg. In batches, puree the soup in a blender until smooth. Add pepper to taste. Serve immediately.

Nutritional Information Per Serving (1 cup): Calories: 110, Fat: 1 g, Cholesterol: 2 mg, Sodium: 107 mg, Carbohydrate: 20 g, Dietary Fiber: 3 g, Sugars: 9 g, Protein: 7 g
Diabetic Exchanges: 1 Starch, 1 Vegetable

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


SOUTHWESTERN STEAK AND PEPPERS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1/2 teaspoon ground cumin
-  1/2 teaspoon ground coriander
-  1/2 teaspoon chili powder
-  1/4 teaspoon salt, or to taste
-  3/4 teaspoon coarsely ground pepper, plus more to taste
-  1 pound boneless top sirloin steak, trimmed of fat
-  3 cloves garlic, peeled, 1 halved and 2 minced
-  3 teaspoons canola oil or extra-virgin olive oil, divided
-  2 red bell peppers, thinly sliced
-  1 medium white onion, halved lengthwise and thinly sliced
-  1 teaspoon brown sugar
-  1/2 cup brewed coffee or prepared instant coffee
-  1/4 cup balsamic vinegar
-  4 cups watercress sprigs

DIRECTIONS

Mix cumin, coriander, chili powder, salt and 3/4 teaspoon pepper in a small bowl. Rub steak with the cut garlic. Rub the spice mix all over the steak.

Heat 2 teaspoons oil in a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest.

Add remaining 1 teaspoon oil to the skillet. Add bell peppers and onion; cook, stirring often, until softened, about 4 minutes. Add minced garlic and brown sugar; cook, stirring often, for
1 minute. Add coffee, vinegar and any accumulated meat juices; cook for 3 minutes to intensify flavor. Season with pepper.

To serve, mound 1 cup watercress on each plate. Top with the sauteed peppers and onion. Slice the steak thinly across the grain and arrange on the vegetables. Pour the sauce from the pan over the steak. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 226, Fat: 9 g, Cholesterol: 64 mg, Carbohydrate: 12 g, Protein: 24 g, Fiber: 3 g, Sodium: 213 mg
Diabetic Exchanges: 2 Vegetable, 3 Lean Meat

Source: The Eating Well Diabetes Cookbook

DELUXE HAM OMELET

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 tablespoon olive oil
3 eggs
2 tablespoons half-and-half cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup finely chopped fully cooked ham
2 tablespoons chopped green pepper
2 tablespoons chopped tomato
2 fresh mushrooms, sliced
2 tablespoons shredded cheddar cheese
2 tablespoons shredded part-skim mozzarella cheese

Directions

In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, cream, chives, garlic salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon the ham, green pepper, tomato and mushrooms over one side; on one side and sprinkle with cheeses; fold other side over filling. Invert omelet onto a plate to serve.

Yield: 1-2 servings.


FILET OF SOLE WITH PINE NUTS AND CHIVES

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

1 1/2 tablespoons pine nuts
2 tablespoons unsalted butter
1 1/2 teaspoons minced fresh chives or scallion greens
two 6-ounce fillets of sole
seasoned flour for dredging
lemon wedges

In a large non-stick skillet saute pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish.

Season sole with salt and pepper and dredge in flour, shaking off excess. In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and saute sole until it just flakes, about 1 minute on each side. Transfer sole to plates and spoon pine nut mixture over it.

Serves 2.

THE BILOXI

When I think of Biloxi I think of our pals Mavis and Charlie (Mobile, AL) who joined us there many times. A tasty chorus of Wisconsin Fontina, pulled barbecue pork, and creamy coleslaw on buttermilk white bread.

Ingredients

2 tablespoons kosher salt
2 tablespoons smoked paprika
2 tablespoons brown sugar
1 teaspoon cayenne pepper
1 tablespoon ground black pepper
1 3- to 5-pound pork butt
1/2 pound (8 ounces) smoked bacon, optional*
1 bottle of your favorite barbecue sauce
2 cups water

1 head red or green cabbage, cored and thinly sliced**
1 cup mayonnaise
1 teaspoon celery seeds
2 teaspoons mustard seeds
1 tablespoon horseradish
Juice of 1 lemon
1/4 cup white wine vinegar or apple cider vinegar
1/4 cup sugar
Kosher salt
Salt and pepper
2 carrots, peeled and shredded

6 tablespoons butter, at room temperature
8 slices buttermilk bread (or other firm white bread)
8 1-ounce slices Wisconsin Fontina cheese
2-3 pickles, sliced
1 onion, sliced about 1/8" thick

Directions

Mix kosher salt, smoked paprika, brown sugar, cayenne, and black pepper and “rub” all over outside of pork butt. Wrap pork with plastic wrap; enclose in resealable bag and refrigerate at least 2 hours, preferably overnight.

Preheat oven to 300ºF. Heat a large oven-safe pot*** over medium-high heat. Add bacon, if using, and cook until crispy. Add barbecue sauce and water to bacon in pot and bring to a simmer. Remove pork butt from bag and plastic wrap and add to pot. (For faster cooking, you may cut the butt into large cubes before adding.) Return to a simmer; cover pot and place in oven for about 4 hours (fewer if butt is cut in cubes) or until fork-tender and pulls apart easily. Turn meat once during cooking time.

Prepare pork: Let meat stand 20-30 minutes. Using two forks, “pull” the meat apart, until it is shredded. Leave in sauce until ready to serve. Recipe can be prepared to this point up to 5 days in advance and refrigerated.

Make coleslaw: Lightly salt cabbage with a tablespoon or so of kosher salt, and place in colander. Drain in sink for a few hours. Rinse well under cold water and drain well. (Although this step is optional, it produces a creamier, crisper coleslaw.) Mix mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar, and sugar in bowl; season with salt and pepper. Mix with cabbage and shredded carrots. Can be made one day in advance and refrigerated.

Heat griddle or large sauté pan over medium heat. Butter one side of each bread slice. Place 4 slices, butter-side down, on griddle. Top each with 1 slice of Fontina, some shredded barbecue pork, coleslaw, pickles, onion slices, and another slice of Fontina. Place 1 slice of bread on top of each, butter-side up, and grill until bread is golden brown and cheese is melted, turning once during grilling.

*Bacon adds an authentic smoky flavor without using a smoker.
**Prepared coleslaw mix may be substituted.
***Slow cooker may be used; follow directions for pork butt cooking times.

Note from Maggie: I use leftover pork and purchased coleslaw for this tasty gem.

Source: 2010 Wisconsin Milk Marketing Board


DELICIOUS BAKED CHICKEN KIEV

I am going to try this one on my next day off. It came from AllRecipes and it said: "This is the BEST! I was raised on this, and it is the best chicken Kiev you'll ever have. After you make it a few times it's a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!

Prep Time: approx. 25 Minutes.
Cook Time: approx. 35 Minutes.
Ready in: approx. 1 Hour.
Makes 6 servings.

1/4 cup butter, softened
1/8 teaspoon garlic powder
1 tablespoon chopped fresh parsley

5 cups honey-sweetened corn flake cereal
3 tablespoons chopped fresh parsley
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1/4 cup buttermilk

Directions
1 In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.

2 Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.

3 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

4 Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.

5 Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

Nutrition Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 331
Total Fat: 9.6g
Cholesterol: 90mg
Sodium: 845mg
Total Carbs: 30.9g
Dietary Fiber: 1.3g
Protein: 29.8g


HARD ROCKER'S BAKED MACARONI AND CHEESE

If you're in the mood for going gourmet but just want a classic dish then we have a great idea for giving an everyday meal a makeover courtesy of Chef Linwood Manley from Orlando's Hard Rock Hotel.

Serving: four hungry rockers

1-Pound medium shells
Salt to taste

1.5 Quarts of heavy cream
3/4 pound New York cheddar, coarsely grated
3/4 pound Monterey Jack, coarsely grated
3/4 pound manchego, coarsely grated
Salt and Pepper

1/2 clove garlic
2 Tablespoons minced parsley
3 tablespoons of Olive oil
salt and pepper
1/2 cup panko bread crumbs

Breadcrumb topping:
In a food processor, combine garlic minced parsley and olive oil, puree. Add Panko breadcrumbs. As this mixture processes, it should turn green in color. Adjust seasoning with salt and pepper.

Cooking pasta:
Fill a large pot with water seasoned with salt. Bring to a rolling boil. Carefully add pasta shells, stirring quite frequently to avoid sticking and ensure even cooking. Remove when al'dente. Drain through a colander. Avoid over cooking pasta. This pasta will continue to cook when heated with the sauce in the oven.

Combining pasta and cheeses:
In a large pot over medium-high heat, add heavy cream and slowly bring to a boil. Stir with a heatproof rubber spatula making sure that the bottom does not burn. Add the cooked shells and return to a boil. Remove from the heat and slowly add cheese. This must be done away from heat to keep the cheeses from overcooking and becoming grainy. Adjust seasonings with salt and pepper. Place mixture in a large ovenproof casserole dish and top with breadcrumb mixture.

Cooking the macaroni and cheese:
Preheat oven to 325 degrees. Bake casserole approximately 30 minutes. Let cool 5 to 10 minutes before serving.

Source: Hard Rock Hotel, Orlando, FL


BEST BROCCOLI CASSEROLE

1 c Water
1/2 ts Salt
1 c Rice; instant
1/4 c Butter or margarine
1/4 c Onion; chopped
1/4 c Celery; chopped
1 cn Cream of mushroom soup - 10 3/4 oz, undiluted
1 cn Cream of celery soup - 10 3/4 oz, undiluted
1 pk Broccoli, frozen chopped - 10 oz pkg, thawed
1/2 c Cheese, American processed - diced

Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large mixing bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1 1/2 quart casserole. Bake at 350F for 1 hour.


RASPBERRY BALSAMIC VINAIGRETTE

2 Tbsp olive oil
1/2 cup red raspberry jam
1 Tbsp Dijon mustard
1 ½ Tbsp balsamic vinegar

1) Heat the olive oil in a small saucepan.

2) Add the jam, mustard and vinegar and heat thoroughly.


BIG BREAKFAST DISH

8 frozen hash brown patties
3 C. shredded cheddar cheese
1 C. shredded Monterey Jack cheese
1 C. fully cooked ham diced
7 eggs
1 C. milk
1/2 t. salt
1/2 t. dry mustard
1/2 t. pepper

Place hash browns in a single layer in a greased 9x13 baking dish. Sprinkle with cheeses and ham. In a bowl, beat eggs, milk, salt, mustard and pepper. Pour over hash browns. Cover with foil and bake at 350 for 1 hour. Uncover and bake 15 minutes longer or until edges are golden brown.


BISTRO BAKED CHICKEN

6 boneless skinless chicken breast halves
6 slices of muenster cheese
1 can condensed cream of mushroom soup
1/2 cup dry white wine or chicken broth
2 cups herb-seasoned stuffing mix
1/2 cup butter melted

Preheat oven to 350°F and coat an oblong baking dish with Pam. Place the chicken in the baking dish and put a slice of cheese over each piece of chicken. Mix the soup and wine together and then pour over chicken evenly. Sprinkle the stuffing mix over top and then drizzle the melted butter ontop of that. Bake about 45-50 minutes til topping is golden and chicken is no longer pink.


CHOCOLATE PEANUT BUTTER CHIP FUDGE

2 cups (12 oz. pkg.) Hershey's semi-sweet chocolate chips
14 oz. can Eagle Brand sweetened condensed milk
1 tsp. vanilla extract
Dash salt
1 cup Reese's peanut butter chips

Line 8-inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.

Source: Reese's/Eagle Brand (magazine ad)