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 Happy Birthday, America!Good morning and welcome to our 4th of July, Independence Day issue. For those of you who live here in the States, you may be firing up that grill and celebrating the 4th with great food. We are and I am excited about it all. We will go see a fireworks display tonight although the one outside our house on Saturday will be hard to beat. Our issue contains a lot of goodies suitable for today. My thanks to all who provided the information. Maybe you'll find something you like, and hopefully something to make you think and laugh. Please stop a moment to give thanks to all who have made sacrifices so that we can remain a free country. "This nation will remain free only so long as it is the home of the brave." -Elmer Davis I've included a powerful musical tribute to this wonderful country by John Starnes. I snagged it from Rosie's Patriotic Page. If you can, please listen to it by using the link below: America Medley Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! The Declaration of Independence of the Thirteen Colonies In CONGRESS, July 4, 1776 The unanimous Declaration of the thirteen united States of America When in the Course of human events, it becomes necessary for one people to dissolve the political bands which have connected them with another, and to assume among the powers of the earth, the separate and equal station to which the Laws of Nature and of Nature's God entitle them, a decent respect to the opinions of mankind requires that they should declare the causes which impel them to the separation. We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty, and the pursuit of Happiness. That to secure these rights, Governments are instituted among Men, deriving their just powers from the consent of the governed. That whenever any Form of Government becomes destructive of these ends, it is the Right of the People to alter or to abolish it, and to institute new Government, laying its foundation on such principles and organizing its powers in such form, as to them shall seem most likely to effect their Safety and Happiness. Prudence, indeed, will dictate that Governments long established should not be changed for light and transient causes; and accordingly all experience hath shewn, that mankind are more disposed to suffer, while evils are sufferable, than to right themselves by abolishing the forms to which they are accustomed. But when a long train of abuses and usurpations, pursuing invariably the same object evinces a design to reduce them under absolute Despotism, it is their right, it is their duty, to throw off such Government, and to provide new Guards for their future security. Such has been the patient sufferance of these Colonies; and such is now the necessity which constrains them to alter their former Systems of Government. The history of the present King of Great Britain [George III] is a history of repeated injuries and usurpations, all having in direct object the establishment of an absolute Tyranny over these States. To prove this, let Facts be submitted to a candid world. He has refused his Assent to Laws, the most wholesome and necessary for the public good. He has forbidden his Governors to pass Laws of immediate and pressing importance, unless suspended in their operation till his Assent should be obtained, and when so suspended, he has utterly neglected to attend to them. He has refused to pass other Laws for the accommodation of large districts of people, unless those people would relinquish the right of Representation in the Legislature, a right inestimable to them and formidable to tyrants only. He has called together legislative bodies at places unusual, uncomfortable, and distant from the depository of their public Records, for the sole purpose of fatiguing them into compliance with his measures. He has dissolved Representative Houses repeatedly, for opposing with manly firmness his invasions on the rights of the people. He has refused for a long time, after such dissolutions, to cause others to be elected; whereby the Legislative powers, incapable of Annihilation, have returned to the People at large for their exercise; the State remaining in the meantime exposed to all the dangers of invasion from without, and convulsions within. He has endeavoured to prevent the population of these States; for that purpose obstructing the Laws for Naturalization of Foreigners; refusing to pass others to encourage their migrations hither, and raising the conditions of new Appropriations of Lands. He has obstructed the Administration of Justice, by refusing his Assent to Laws for establishing Judiciary powers. He has made Judges dependent on his Will alone, for the tenure of their offices, and the amount and payment of their salaries. He has erected a multitude of New Offices, and sent hither swarms of Officers to harass our people, and eat out their substance. He has kept among us, in times of peace, Standing Armies, without the consent of our legislatures. He has affected to render the Military independent of and superior to the Civil power. He has combined with others to subject us to a jurisdiction foreign to our constitution and unacknowledged by our laws; giving his Assent to their Acts of pretended Legislation: For protecting them by a mock Trial from punishment for any Murders which they should commit on the Inhabitants of these States: For cutting off our Trade with all parts of the world: For imposing Taxes on us without our Consent: For depriving us in many cases of the benefits of Trial by Jury: For transporting us beyond Seas to be tried for pretended offences: For abolishing the free System of English Laws in a neighbouring Province, establishing therein an Arbitrary government, and enlarging its Boundaries so as to render it at once an example and fit instrument for introducing the same absolute rule into these Colonies: For taking away our Charters, abolishing our most valuable Laws and altering fundamentally the Forms of our Governments: For suspending our own Legislatures, and declaring themselves invested with power to legislate for us in all cases whatsoever. He has abdicated Government here by declaring us out of his Protection and waging War against us. He has plundered our seas, ravaged our Coasts, burnt our towns, and destroyed the lives of our people. He is at this time transporting large Armies of foreign Mercenaries to complete the works of death, desolation and tyranny, already begun with circumstances of cruelty and perfidy scarcely paralleled in the most barbarous ages, and totally unworthy the Head of a civilized nation. He has constrained our fellow Citizens taken Captive on the high Seas to bear Arms against their Country, to become the executioners of their friends and Brethren, or to fall themselves by their Hands. He has excited domestic insurrections amongst us, and has endeavoured to bring on the inhabitants of our frontiers, the merciless Indian Savages, whose known rule of warfare is an undistinguished destruction of all ages, sexes and conditions. In every stage of these Oppressions We have Petitioned for Redress in the most humble terms. Our repeated Petitions have been answered only by repeated injury. A Prince, whose character is thus marked by every act which may define a Tyrant, is unfit to be the ruler of a free people. Nor have We been wanting in attentions to our British brethren. We have warned them from time to time of attempts by their legislature to extend an unwarrantable jurisdiction over us. We have reminded them of the circumstances of our emigration and settlement here. We have appealed to their native justice and magnanimity, and we have conjured them by the ties of our common kindred to disavow these usurpations, which would inevitably interrupt our connections and correspondence. They too have been deaf to the voice of justice and of consanguinity. We must, therefore, acquiesce in the necessity, which denounces our Separation, and hold them, as we hold the rest of mankind, Enemies in War, in Peace Friends. We, therefore, the Representatives of the United States of America, in General Congress, Assembled, appealing to the Supreme Judge of the world for the rectitude of our intentions, do, in the Name, and by the authority of the good People of these Colonies, solemnly publish and declare. That these United Colonies are, and of Right ought to be Free and Independent States; that they are Absolved from all Allegiance to the British Crown and that all political connection between them and the State of Great Britain is and ought to be totally dissolved; and that as Free and Independent States, they have full Power to levy War, conclude Peace, contract Alliances, establish Commerce, and to do all other Acts and Things which Independent States may of right do. And for the support of this Declaration, with a firm reliance on the protection of Divine Providence, we mutually pledge to each other our Lives, our Fortunes, and our sacred Honor.
Help make us NUMBER ONE ! The Pledge of Allegiance I pledge Allegiance to the flag of the United States of America and to the Republic for which it stands, one nation under God, indivisible, with Liberty and Justice for all. Guidelines for Displaying the Flag 1. The flag of the United States should be flown daily from sunrise to sunset in good weather from public buildings, schools, permanent staffs, and in or near polling places on election days. The flag may be displayed 24 hours a day on patriotic holidays or if properly illuminated. 2. The flag should not be displayed on days when the weather is bad, except when an all-weather flag is used. 3. The flag should always be flown on national and state holidays and on those occasions proclaimed by the President. On Memorial Day, the flag should be half staffed until noon. 4. The flag should be hoisted briskly and lowered ceremoniously. It should never be dipped to any person nor should it ever be displayed with the union down, except as a signal of dire distress. 5. The flag should never touch anything beneath it, nor should it ever be carried flat or horizontally. 6. It should never be used as wearing apparel, bedding, drapery, or decoration, nor for carrying or holding anything. 7. The flag should never be fastened, displayed, used, or stored in such a manner as to be easily torn, soiled, or damaged. It should never be used as a covering for a ceiling. 8. The flag should not be draped over the hood, top, sides, or back of a vehicle. When a flag is displayed on a car, the flag's staff should be fixed firmly to the chassis or clamped to the right fender. 9. The flag or its staff should never be used for advertising purposes in any manner whatsoever. Nor should any picture, drawing, insignia or other decoration be placed on or attached to the flag, its staff, or halyard. 10. The flag should not be embroidered on cushions, handkerchiefs, or other personal items nor printed on anything designed for temporary use and discarded. However, a flag patch may be affixed to the uniform of military personnel, firemen, policemen, or members of other patriotic organizations. 11. When the flag is so worn or soiled that it is no longer suitable for display, it should be destroyed in a dignified manner, preferably by burning. FLAG-FLYING HOLIDAYS New Year's Day Lincoln's Birthday Washington's Birthday Armed Forces Day Memorial Day Flag Day Independence Day V-J Day Labor Day Thanksgiving Veterans' Day Pearl Harbor Day Christmas State Admission Day
Help make us NUMBER ONE ! 30 Minutes Or Less! Here's the scoop on the current theme: What we're aiming for this month is recipes that require 30 minutes or less to prepare, start to finish. But, let's not limit this to entrees only! Since most of us would like to spend less time in the kitchen during the high summer heat, please send in any tasty recipes that may be prepared quickly. It would be great if this was an entire meal, but any good and quick recipes will fit in perfectly with this month's theme. How about some yummy one-pot meals, or delish desserts? Send us those family keepers for 30 Minutes Or Less! recipes for all to share here at A to Z Recipes. Make sure to drop by the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are 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. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for 30 Minutes Or Less! has a deadline of July 29, 2005, and will be posted on August 7, 2005. Please use this email link to submit a recipe for theme recipes: 30 Minutes Or Less! As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE ! Premarital Shared by Aafrin, Pune, India An elderly couple had been dating for some time. Finally they decided it was time for marriage. Before the wedding, they went out to dinner and had a long conversation regarding how their marriage might work. They discussed finances, living arrangements and so on. Finally the old gentleman decided it was time to broach the subject of their physical relationship. "How do you feel about sex?" he asked, rather trustingly. "Well," she said, responding very carefully, "I'd have to say I would like it infrequently." The old gentleman sat quietly for a moment. Then, making one last try to save the project, he looked at her over his glasses, gazed into her eyes and asked optimistically, "Was that one word or two?" An Old Man, a Boy, and a Donkey Shared by Barbara, Chula Vista, CA An old man, a boy & a donkey were going to town. The boy rode on the donkey & the old man walked. As they went along, they passed some people who remarked it was a shame the old man was walking & the boy was riding. The man & boy thought maybe the critics were right, so they changed positions. Later, they passed some people that remarked, "What a shame, he makes that little boy walk." They then decided they both would walk! Soon they passed some more people who thought they were stupid to walk when they had a decent donkey to ride. So, they both rode the donkey. Now they passed some people that shamed them by saying how awful to put such a load on a poor donkey. The boy & man said they were probably right, so they decided to carry the donkey. As they crossed the bridge, they lost their grip on the animal & he fell into the river and drowned. The moral of the story? If you try to please everyone, you might as well kiss your ass good-bye. Headlines Shared by Julie, Bradenton, FL Fifteen days ago, I read that smoking can kill you; The next day I stopped smoking. Twelve days ago, I read that too much red meat can kill you; The next day I stopped eating red meat. Eight days ago, I read that drinking can kill you; The next day I stopped drinking. Yesterday, I read that having sex can kill you; This morning I stopped reading.
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! MISS AMERICAN PIE ~Submitted by Angelique, TX 10-Inch Baked Pie Shell 21 oz Blueberry Pie Filling (1 Can) 8 oz Cream Cheese 1 c Powdered sugar 12 oz Non-Dairy Whipped Topping 21 oz Tart Cherry Pie Filling (1 Can) This cold pie would be just the thing to serve on the Fourth Of July picnic. Yield: 1 10-inch pie Pour the blueberry pie filling into the baked crust and chill for 20 minutes. Beat the cream cheese, adding the powdered sugar to it, until smooth. Fold in the whipped topping. Spread the cheese mixture on top of the blueberry pie filling. Chill another 20 minutes. Gently spread the cherry pie filling on top of the cheese mixture and chill at least 4 hours before serving. Source: A Booklet From The National Red Cherry Institute ROASTED PEPPER DIP ~Submitted by Larry Holmes, Ontario, Canada 1 sweet red pepper 1 sweet green pepper 4 ounces cream cheese 1/2 cup sour cream hot pepper sauce 1 clove garlic, minced salt 2 green onions, chopped chopped sweet red pepper and walnut halves (optional) Broil red and green peppers about 4 inches from heat, turning often, for 10 minutes or until blackened and blistered all over. Place in paper bag; close tightly and let steam for 10 minutes. Peel, seed and finely chop peppers; set aside. In small bowl, beat together cream cheese and sour cream; blend in 3 drops hot pepper sauce, garlic and salt to taste. Stir in onions and chopped roasted peppers. Transfer to serving bowl and garnish with chopped red pepper and walnuts (if using). Makes about 1 1/2 cups. Note: Serve with variety of colorful crunchy vegetables. RED, WHITE, AND BLUE STRAWBERRY SHORTCAKE ~Submitted by Angelique, TX Spectacular Fourth of July Dessert! Present at night with a couple of sparklers for the best effect. Can make with shortcake mix, too. Prep Time: approx. 20 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 50 Minutes. Makes 1 - 9x13 inch cake (18 servings). 1 (18.25 ounce) package yellow cake mix 1 (8 ounce) container frozen whipped topping, thawed 1 pint blueberries, rinsed and drained 2 pints fresh strawberries, rinsed and sliced Directions 1 Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely. 2 Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving. Source: AllRecipes CALIFORNIA SALAD BOWL ~Submitted by Jean, Syracuse, NY 1 avocado, peeled and pitted 1 tablespoon lemon juice 1/2 cup mayonnaise 1/4 teaspoon hot pepper sauce 1/4 cup olive oil 1 clove garlic, peeled and minced 1/2 teaspoon salt 1 head romaine lettuce - rinsed, dried and torn into bite sized pieces 3 ounces Cheddar cheese, shredded 2 tomatoes, diced 2 green onions, chopped 1/4 (2.25 ounce) can pitted green olives 1 cup coarsely crushed corn chips In a blender or food processor, mix avocado, lemon juice, mayonnaise, hot pepper sauce, olive oil, garlic, and salt. Process until smooth. In a large bowl, toss together romaine lettuce, Cheddar cheese, tomatoes, green onions, green olives, and corn chips. Toss with the avocado dressing mixture just before serving. BLUEBERRY & CUSTARD FILLED STAR PUFFS ~Submitted by Angelique, TX Makes 6 Servings 1 sheet (from a 17 oz. package) frozen puff pastry, thawed 1 package (3 3/8 oz.) instant vanilla pudding and pie filling mix 1 cup milk 8 oz. sour cream 2 cups fresh blueberries (1 pint) 1 T sugar 1/2 tsp. grated orange zest 1 T chopped fresh mint (optional) confectioner's sugar Pre-heat oven to 400F. To prepare stars: Carefully unfold puff pastry on a work surface. With a rolling pin, roll pastry out 1/2" wider than its original dimension. Using a 3" star shaped cookie cutter, cut out 12 stars. With a spatula place stars 1 inch apart on an ungreased baking sheet. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack, cool slightly. Using a sharp knife, cut stars in half, horizontally, cool completely. To prepare sauce: In a medium bowl place pudding mix and milk. Using an electric mixer, beat until mixture is smooth, about 2 minutes. Fold in sour cream. Cover and refrigerate until thickened, about 15 minutes. In another medium bowl combine blueberries, sugar, mint and orange zest. Cover and refrigerate until ready to serve. Using a small strainer sprinkle tops of stars with confectioner's sugar, set aside. To serve: On each dessert plate place 2 star bottoms, spoon 1/3 cup sauce and 1/3 cup blueberries onto stars and top with reserved star tops. Source: The North American Blueberry Council SHRIMP AND VEGETABLE KABOBS ~Submitted by Jean, Syracuse, NY Ingredients: 1 1/2 pounds unpeeled medium fresh shrimp 1 8 ounce bottle Italian dressing 1/4 cup Parmesan cheese 1/4 cup water 1/2 tsp. dried crushed red pepper 1 large onion, cut into chunks 16 small fresh mushrooms 2 small zucchini, cut into 1 inch slices 1 large green pepper, cut into 1 inch pieces Peel shrimp, leaving tails intact; devein, if desired. Combine salad dressing, cheese, water and pepper. Place shrimp and dressing in a large shallow dish. Cover and marinate in refrigerator for 3-4 hours, stirring occasionally. Drain shrimp, reserve marinade. Bring marinade to a boil over high heat; remove and set aside. Alternate shrimp and vegetables on 8 12-inch skewers. Grill, uncovered, over medium coals or gas grill. 3-4 minutes on each side, until shrimp turns pink. Baste with marinade frequently. 4 servings. AMERICAN FLAG GIANT COOKIE ~Submitted by Angelique, TX This is more of a fruit tart than a cookie. 1 (15oz) pkg. sugar cookie mix 2 tbl. vanilla yogurt 2 tbl. powdered sugar 1 tbl. lemon juice 1 tsp. grated lemon rind 1 (8oz) pkg. cream cheese, softened blueberries, raspberries and strawberries Preheat the oven to 350 degrees. Follow the package instructions for the sugar cookie mix. Lightly grease a cookie sheet and then press the cookie dough into a rectangular shape that is about 1/8" thick. Press your thumbs into the edges to create a scalloped look. Bake for 8-10 minutes or until the edges begin to brown. Remove from the oven an cool. While the crust is cooling, mix the cream cheese, yogurt, sugar, lemon juice and lemon rind. Spread over the cooled cookie. Arrange the fruit in an American flag design. Blueberries will form the blue field in the upper left hand corner. Raspberries and/or strawberries will be the horizontal stripes. Source: Shawn's Recipe Kitchen BEER COLESLAW ~Submitted by Larry Holmes, Ontario, Canada 8 cups shredded green cabbage (about 2 pounds) 1/2 medium green bell pepper 1 1/2 tablespoons minced onion 1 cup mayonnaise 1/2 cup beer 1 teaspoon celery seed 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Mix cabbage, bell pepper and onion in large bowl. Combine remaining ingredients in small bowl and mix well. Pour over cabbage and toss to coat. Refrigerate at leasat 30 minutes before serving. FLAG CAKE ~Submitted by Angelique, TX Make this festive Flag Cake this Memorial Day or Fourth of July and be the talk of the party. Ingredients: Margarine Flour 1 package (2-layer size) white cake mix (plus ingredients to make cake-listed on box) 1 package (4-serving size) JELL-O brand gelatin, any red flavor 1 cup boiling water 1/2 cup cold water 3 1/2 cups (8-ounce container) Cool Whip brand whipped topping, thawed 1 pint strawberries, washed and sliced 1 cup blueberries, washed 1 cup Kraft miniature marshmallows Tools: 13 x 9 baking pan Large fork (two-pronged type) Medium mixing bowls Mixer Measuring cup Rubber scraper or large spoon Large tray or cutting board (must be larger than 13 x 9 pan) Table knife Aluminum foil Directions: Grease 13 x 9 pan with margarine and dust lightly with flour. Prepare, mix and bake cake mix according to package directions. Cool cake for 15 minutes. With large fork, make holes in cake about every 1/2 inch. Pour gelatin into mixing bowl. Add cup of boiling water and use scraper to mix thoroughly until gelatin is completely dissolved. Use measuring cup to pour gelatin over cake. (It will run down into holes, making sliced cake have red stripes.) Chill cake in refrigerator 3 to 4 hours. Cover tray with aluminum foil. Put about one inch of warm water in kitchen sink. Take pan out of refrigerator and dip bottom (don't let water come up over sides) into water for about 10 seconds. Put large tray on top of cake, and invert. Frost sides and top with whipped topping. Arrange strawberries and marshmallows in alternating rows for stripes, leaving upper left for field of blueberries. Chill again until time to serve. Source: Mom's Menu.com SOUTHERN GRILLED BARBECUED RIBS ~Submitted by Jean, Syracuse, NY 4 pounds baby back pork ribs 2/3 cup water 1/3 cup red wine vinegar 1 cup ketchup 1 cup water 1/2 cup cider vinegar 1/3 cup Worcestershire sauce 1/4 cup prepared mustard 4 tablespoons butter 1/2 cup packed brown sugar 1 teaspoon hot pepper sauce 1/8 teaspoon salt Preheat oven to 350F. Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking. In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour. Preheat grill for medium heat. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.  JELL-O EASY PATRIOTIC PIE ~Submitted by Angelique, TX Prep Time: 20 min Total Time: 2 hr 30 min Makes: 8 servings 1-1/2 cups boiling water, divided 1 pkg. (4-serving size) JELL-O Brand Berry Blue Flavor Gelatin 1 cup ice cubes, divided 1 HONEY MAID Graham Pie Crust (6 oz.) 1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin, or any red flavor 1 cup thawed COOL WHIP Whipped Topping STIR 3/4 cup of the boiling water into dry blue gelatin at least 2 minutes or until completely dissolved. Add 1/2 cup of the ice cubes; stir until ice is completely melted. Pour into pie crust; refrigerate 5 to 10 minutes or until gelatin is set but not firm. MEANWHILE, stir remaining 3/4 cup boiling water into dry red gelatin in separate bowl at least 2 minutes or until completely dissolved. Add remaining 1/2 cup ice cubes; stir until ice is completely melted. Let stand at room temperature 5 minutes or until slightly thickened. SPREAD whipped topping evenly over blue gelatin layer in crust; cover with layer of red gelatin. Refrigerate 2 hours or until set. Store leftover pie in refrigerator. KITCHENS TIPS: Best of Season Garnish with fresh seasonal berries just before serving. Or, arrange 1/2 cup berries on bottom of pie crust before covering with the blue gelatin. Variation: Prepare as directed, using your favorite 2 flavors of JELL-O Brand Gelatin Source: Jell-o
Help make us NUMBER ONE ! LOW-CARB ORANGE CHEESECAKE ~Submitted by Brenda, AL This is a low carb recipe and it is great. If you like those orange dream ice cream bars you will like this. Don't know where I got it. Hope everyone enjoys it. You don't have to be on a low carb diet to enjoy it. 2/3 cups boiling water 1-4 serving size package sugar free orange flavored orange gelatin 1 cup low fat cottage cheese 8 oz.fat free cream cheese, cubed 2 cups thawed non-fat whipped topping Spray bottom of 8 or 9 inch springform pan or regular pie plate. Stir boiling water and gelatin large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Add cheeses. Beat well until well mixed scraping bowl often. Fold in whipped topping. Pour into prepared pan. Smooth top. Refrigerate 4 hours. Store in refrigerate. Makes 8 servings with 11 grams carbs each.
Help make us NUMBER ONE ! PORK TENDERLOIN WITH ONION-APPLE CREAM ~Submitted by Ann, Montreal, Quebec, Canada 1 whole pork tenderloin (about 12 ounces) Sherry Baste (recipe follows) 1 large onion, thinly sliced 1 small Golden Delicious apple, thinly sliced 2 tablespoons butter or margarine parsley springs Place pork tenderloin on rack in a broiler pan; insert meat thermometer into thickest part. Brush pork with sherry baste. Cook in a 425 degree oven for 25-30 minutes or until the meat thermometer registers 170 degrees; baste frequently during basting. Meanwhile, melt butter in a wide frying pan over medium heat. Add onion and apple and cook, stirring frequently, until limp and golden (about 20 minutes). Add remaining sherry baste and bring to boil; place in a small serving bowl. Garnish meat with parsley springs and pass onion-apple cream to spoon over. SHERRY BASTE: Mix together 6 Tablespoons whipping cream, 2 tablespoons cream sherry, 1 teaspoon Dijon mustard, and 1/2 teaspoons each salt and prepared horseradish. Source: Sunset - "Cooking for Two"
Help make us NUMBER ONE ! BEER-MARINATED FLANK STEAK Makes 4 to 6 servings. 1 large onion, chopped 1/2 teaspoon ground cumin 4 garlic cloves, finely minced 1/2 teaspoon salt Freshly ground pepper to taste 1 (12-ounce) bottle beer 1 (1 1/2-pound) flank steak Combine all ingredients except steak in a large self-closing plastic bag, mixing well. Add steak to marinade, seal and refrigerate for 12 hours or overnight. Remove steak from marinade. Broil 5-inches from heat 4 to 5 minutes on each side or until desired degree of doneness. To serve, thinly slice steak diagonally across the grain.  DOUBLE ONION BURGERS Top burgers with a special onion topping and American cheese for a tangy topped cheeseburger. Topping Ingredients: 1 large red onion, sliced, separated into rings 1 large white or yellow onion, sliced, separated into rings 2 tablespoons honey 1 tablespoon Dijon-style mustard 1 tablespoon cider vinegar Burgers Ingredients: 1 pound lean ground beef 4 hamburger buns 8 (1-ounce) slices LAND O LAKES Deli American Cheese Heat gas grill to medium or charcoal grill until coals are ash white. Meanwhile, combine all topping ingredients in 2-quart saucepan. Cook over medium heat until onions are softened (8 to 10 minutes). Remove from heat. Keep warm. Shape ground beef into 4 (3/4-inch thick) patties. Place patties on grill. Grill, turning once, until burgers are cooked through (15 to 18 minutes). To serve, place 1 burger on bottom half of 1 bun; top with 2 slices cheese, 1 tablespoonful onion topping mixture and top half of bun. Repeat with remaining ingredients. Makes 4 sandwiches. Nutrition Facts (1 sandwich): Calories: 550 Fat: 26 g Cholesterol: 90 mg Sodium: 1300 mg Carbohydrates: 45 g Dietary Fiber: 2 g Protein: 37 g Source: Recipe and photograph provided courtesy of Land O Lakes, Inc. CASHEW PEA SALAD Makes 6 to 8 servings 3/4 cup vegetable oil 1/4 cup red wine vinegar 1 garlic clove, finely minced 1 tablespoon Dijon-style mustard 1 teaspoon Worcestershire sauce 3/4 teaspoon salt 1 teaspoon lemon juice 1/4 teaspoon pepper 1/4 teaspoon sugar 1 (10-ounce) package frozen peas, thawed 2 celery ribs, thinly sliced 2 green onions, thinly sliced 1/2 cup sour cream 4 bacon strips, cooked and crumbled 3/4 cup chopped cashews Lettuce leaves and tomato wedges (optional) For dressing, combine the first nine ingredients in a small bowl; mix well. Cover and refrigerate for 1 hour. In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons dressing (refrigerate remaining dressing for another use); mix well. Fold into the pea mixture. Just before serving, stir in bacon and cashews. If desired, serve on a bed of lettuce and garnish with tomato wedges. HOT 'N SPICY CRAB DIP Serves 6 to 8 1 pound lump crabmeat, picked over for shells and cartilage (I use imitation crab and omit salt) 1 teaspoon minced garlic 1/2 cup chopped pickled jalapeno 1/4 pound Monterey jack cheese, with jalapenos, grated 1 teaspoon Worcestershire sauce 1 teaspoon Tabasco sauce 1/2 teaspoon salt 1/2 cup mayonnaise 2 ounces freshly grated Parmesan cheese Preheat the oven to 350*F (175*C). Combine the crabmeat, garlic, jalapenos, Monterey Jack cheese, Worcestershire sauce, hot sauce, salt and mayonnaise in a medium-size mixing bowl. Toss gently to mix. Spoon the mixture into a medium-size shallow baking dish. Sprinkle the Parmesan evenly on the top of the crabmeat mixture. Bake for about 25 minutes, or until golden brown and bubbly. Let sit for about 5 minutes before serving with chips, crackers, crudite or croutons. RED POTATO SALAD 4 cups water 1 teaspoon salt 4 cups quartered small new red potatoes 1/3 cup Land O'Lakes Sour Cream 1/3 cup mayonnaise 1 tablespoon chopped fresh parsley 1 tablespoon country-style Dijon mustard 2 teaspoons chopped fresh dill 1/2 teaspoon finely chopped fresh garlic 1/4 teaspoon salt 1/4 teaspoon pepper 4 slices crisply cooked bacon, crumbled 2 tablespoons sliced green onion Bring water and 1 teaspoon salt to a full boil in 4-quart saucepan; add potatoes. Cook over high heat until potatoes are tender (12 to 15 minutes). Drain; rinse with cold water. Stir together all remaining ingredients except bacon and green onion in large bowl. Add potatoes; toss to coat. Cover; refrigerate until serving time (1 to 2 hours). Just before serving, sprinkle with bacon and green onion. Makes 6 servings. *Substitute 1/2 teaspoon dried dill weed. Nutrition Facts (1 serving): Calories: 230 Fat: 15 g Cholesterol: 20 mg Sodium: 310 mg Carbohydrates: 22 g Dietary Fiber: 2 g Protein: 4 g Source: Land O'Lakes recipe booklet
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