Newsletter Archive | Newsletter Forum | Read the issue Online |

Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Here in the States we celebrated the Fourth of July in grand style. I could hear fireworks all night Friday and Saturday; hopefully they will have discharged them all so I can get some sleep tonight! It is really getting close now to our Great Northwestern Escape (GNWE). We have been looking over travel brochures all weekend and we are so excited. And we've been thinking about what to pack to wear - correction: Angela and I have been doing that. Trey could care less about clothes! Since we bought our tickets early on, we will not have to pay extra for luggage at the airport. Those extras can add up when three are taking a trip. In any event, we sure are looking forward to meeting with some of you. There's still plenty of time to join in so please visit the GNWE web page to read more about it. I'd love to meet you! Make sure to visit the Monthly Theme section to read all about our current theme topic: Camping Recipes. We have oodles of campers in our numbers, so I'm looking forward to receiving lots of great recipes. So even if you only have one that you truly enjoy, please share it with us for the Monthly Theme issue. Today's Monthly Theme issue is full of recipes that would prove out: The way to a man's heart...  is through his stomach. While we didn't have as many readers participate as I had hoped, we did just fine in the totals, as we have almost 90 recipes. Here's who did all the sharing for you today: Jim D., WA State Marsha G., Rochester, IN Pam, Minden, NV Lucy, OH Patricia, Charlevoix, MI Dorie, IL Larry Holmes, Toronto, Canada Jean, Syracuse, NY Johnny, LA Chris M., NM Jessica, Corfu, Greece Jerriann, Carrizo Springs, TX Linda H., Toronto, Ontario, Canada Luanne, FL Pat, Minden, NV Grady R., Manchester, TN Mary S., Nashville, TN Treva, NC Bill Anatooskin, Burnaby, BC, Canada Ann, FL We'll see you here again on Wednesday, God willing. PS: The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. It will be a lovely time of year, so please visit this web page for information as it develops: Great Northwestern Escape.

Just a Pinch of Kindness

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself! Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

Life isn't about finding yourself. Life is about creating yourself. ~ George Bernard Shaw Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

MAYBE . . .  Shared by Jim D., WA State Maybe . . . We were supposed to meet the wrong people before meeting the right one so that, when we finally meet the right person, we will know How to be grateful for that gift.  Maybe . . . When the door of happiness closes, another opens; but, often times, we look so long at the closed door that we don't even see the new One which has been opened for us.  Maybe . . . It is true that we don't know what we have until we lose it, but it is also true that we don't know what we have been missing until It arrives.  Maybe . . . The happiest of people don't necessarily have the best of everything; they just make the most of everything that comes along their Way.  Maybe . . . The brightest future will always be based on a forgotten past; after all, you can't go on successfully in life until you let go Of your past mistakes, failures and heartaches.  Maybe . . . You should dream what you want to dream; go where you want to go, be what you want to be, because you have only one life and one Chance to do all the things you dream of, and want to do.  Maybe . . . There are moments in life when you miss someone -- a parent, A spouse, a sibling, a friend, a child -- sooo much that you just want to pick them From your dreams and hug them for real, so that once they are around you Appreciate them more.  Maybe . . . The best kind of friend is the kind you can sit on a porch and swing with, never say a word and then walk away feeling like it was The best conversation you've ever had.  Maybe . . .You should always try to put yourself in others' shoes. If you feel that something could hurt you, it probably will hurt the other Person, too.  Maybe . . .You should do something nice for someone every single day, even if it is simply to leave them alone.  Maybe . . .Giving someone all your love is never an assurance that they will love you back. Don't expect love in return; just wait for it to Grow in their heart; but, if it doesn't, be content that it grew in Yours.  Maybe . . . Happiness waits for all those who cry, all those who hurt, all those who have searched, and all those who have tried, for only they Can appreciate the importance of all the people who have touched their Lives.  Maybe . . . You shouldn't go for looks; they can deceive; don't go for wealth; even that fades away. Go for someone who makes you smile, because it takes only a smile to Make a dark day seem bright. Find the one that makes your heart smile.  Maybe . . .You should hope for enough happiness to make you sweet, enough trials to make you strong, enough sorrow to keep you human, and enough Hope to make you happy.  Maybe . . . You should try to live your life to the fullest because when you were born, you were crying and everyone around you was smiling but When you die, you can be the one who is smiling and everyone around you Crying.  Maybe. . . You could share this message with those people who mean something to you, those who have touched your life, those who can and do make you smile when you really need it, those who make you see the brighter side of things when you are really down, and all those whom you want to know that you appreciate them and their friendship. And if you don't, don't worry; nothing bad will happen to you. You will just miss out on the opportunity to perhaps brighten someone's day..... Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Did You Know?

Marinating Techniques for the Grill – Steak, Chicken & More Marinating foods can make grilling more creative, whether it's for a delicious steak, chicken, seafood, or vegetables. Steeping meat, poultry, seafood or vegetables for anywhere from a few minutes to several hours in a mixture consisting of some sort of acidic liquid (citrus fruit juice, tomato juice, wine or vinegar), oil, herbs and spices imparts flavors that can compliment the natural taste of the foods. What's more, a marinade adds moisture to the foods, particularly if it is used for basting. Dry marinades – blends or herbs or spices without added liquid – are sometimes used to season fish and other delicately flavored foods. Always marinate foods in a glass, ceramic or plastic container. Most marinades contain acidic ingredients which can react with metal and cause off-flavors in the food, as well as damage to the metal container. Marinades were traditionally discarded, as they could harbor bacteria from the raw meat or poultry; however, if they are brought to the boil for 5 minutes they are safe and can provide a wonderful sauce (a warm vinaigrette). Because of the danger of bacterial contamination, do not baste food during the last 15 minutes of cooking with a marinade that has not been boiled. Otherwise, the cooking time may be too short to kill any bacteria that may have been transferred from the raw meat to the marinade. One claim made about marinating – that it tenderizes food – is highly overrated. While acid does break down protein fibers to some small degree, only long, slow cooking can truly make a tough piece of meat tender. Source: RainCity Cooking School, Bellevue, WA Kitchen Hints Some new ones, some old ones. All good ones - from Paul Deen. Unless specifically instructed not to do so, always preheat your oven to the temperature required. Always beat eggs before adding sugar. Combine dry ingredients together when baking. Add flour and milk to egg mixture alternately, beginning and ending with the flour mixture. This will make for a lighter cake, muffin or biscuit. To eliminate the odor from Collard Greens being cooked, add one washed, unshelled pecan to the collards pot before turning the stove on. To see if an egg is fresh, place the uncracked egg in a glass of water. If it sinks to the bottom, it is fresh. If it floats, throw it out! To make fluffier scramble eggs, beat in a small amount of water, instead of milk. When baking a double-crust pie, brush the top layer lightly with milk for a shiny crust; for a sweet crust, sprinkle with granulated sugar or a mixture of sugar and cinnamon; for a glazed crust brush lightly with a beaten egg. If you place the pie on a hot cookie sheet in the oven during preheating, it will ensure that the bottom crust will bake through. You can always substitute 1 2/3 cups all-purpose flour for 2 cups cake flour. For muffin tins, if you don’t have enough batter to fill all the cups, pour a little water in to the empty cups. This will prevent the pan from scorching. To sanitize cutting boards and countertops, use a mixture of 1 tablespoon bleach to 1 gallon of water. Don’t throw away stale bread, cut it into cubes and bake for croutons, or throw it in the food processor and make breadcrumbs. When picking crabmeat free of bits of shell, spread the crabmeat in a thin layer on a baking sheet and place in a 350 degree oven for about 10 minutes. This will make it easier to see the bits of shell. When making meringue, always have the egg whites at room temperature, and be sure they’re free of any yolk. Make sure the bowl and beaters are spotless and free of grease. If soup is too salty, drop a raw, whole, peeled potato into the soup. Serve from around it. To get more juice from a lemon, pop it in the microwave for 30 seconds on high power. When boiling crab, shrimp, or any other shellfish, add 1 tablespoon of vinegar to the water. This helps to loosen the meat from the shell. Store eggs tapered side down for a longer shelf life. Soak chicken in 1 tablespoon of baking powder with enough water to cover the chicken. Soak for 10 to 15 minutes to discourage bacteria. Rinse chicken and cook thoroughly. When sautéing, always heat your pan before putting in the fat. This will temper the pan and reduce sticking. When deep-fat frying, try adding 1 tablespoon of vinegar to the fat before heating. This will keep the food from absorbing too much of the fat. Add 1 tablespoon of vinegar to beef stews to tenderize the meat. When cooking green vegetables, add 1 teaspoon of lemon juice to the pot to help retain their color. Don’t salt fresh corn during cooking; salt will toughen it. Salt the corn to taste after cooking. Add a little oil to pasta water to keep the water from boiling over and the pasta from sticking together. Source: Paula Deen Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: Camping Recipes Yes, folks. We're going camping! We're looking for recipes suitable for camping, cooking out, and away from your home kitchen. Dutch oven recipes come to mind, as do meals that can be prepared over an open fire. Of course, we've got some folks who own campers and RV's, but we're truly looking for recipes that are best cooked in the great outdoors. When I was first introduced to camping, I was so worried that my (then) new hubby would want my usual fancy fare, that I slaved over a hot stove for days to prepare foods, then placed them in sealable pouches which we could heat in a pot of hot water. I sure missed out on the fun until I wised up (and grew up!) and figured out how much fun it is to cook on an open pit, and enjoy the great outdoors. How about it fellow campers? Show us your stuff! Please - read the information below to ensure your recipes are suitable for submission. Oh, also... bring the insect repellent - for me! Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Camping Recipes We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Camping Recipes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day 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 for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Camping Recipes. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Camping Recipes has a deadline of July 31, 2008, and will be posted on August 3, 2008. Please use this email link to submit a recipe for theme recipes: Camping Recipes As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our July Birthday Babies: 1st Teena in Richland, Mississippi 2nd Pat in Belle River, Ontario, Canada 4th Treva K. in Knoxville, Tennessee 4th Debbie P. in Mission Viejo, California 5th Nancy in San Jose, California 6th Jessica S. in Corfu, Greece 6th Rusty G. in Leesburg, Florida 7th Dee in California 7th Elizabeth R. in Tahlequah, Oklahoma 8th Teri S., in Wichita, Kansas 9th April A. in Algonac, Michigan  9th Bruce M. in Albany, Ohio 9th Connie in Omaha, Nebraska 9th Sonya N. in McCarr, Kentucky 10th Janet M. in Hudson Falls, New York 10th Margo S. in Saint Helen, Michigan 11th Eileen L. in Simi Valley, California 12th Sandra H. in Florence, Alabama 12th Lisa W. in Springhill, Louisiana 12th Sarah A. in Saint Helen, Michigan 13th Mary A. in Kansas City, Missouri 13th Mary Ann M. in Gaylord, Michigan 13th Bobba S. in Riverside, California 14th Anjali K. in Great Falls, Virginia 14th Pat O. in Morristown, Arizona 14th Missy F. in Altoona, Pennsylvania 14th Barbara B. in Bridgeton, New Jersey 14th Maddison L. in Newmarket, Ontario, Canada 15th Don A. in Saint Helen, Michigan 16th Darcey F. in Kalamazoo, Michigan 16th Raeann S. in Levittown, Pennsylvania 16th Gracie S. in Rock Creek, West Virginia 16th Remi in Onike, Lagos 17th Hanna K. in Clanton, Alabama 18th Carla in Hamilton, Ohio 18th Patricia R. in Oxnard, California 19th Marsha in Rochester, Indiana 19th Misty B. in Port Orange Florida (daughter to Jerry in Florida) 19th Carla in Scandia, Kansas 20th Davida B. in Chicago, Illinois (daughter to Jerry in Florida) 21st Donna P. in Hazelwood, Missouri 21st Norma in Allentown, Pennsylvania 21st Bettie F. in Somerville, Massachusetts 22nd Kay B. in Tampa, Florida 22nd Judi in St. Albert, Alberta, Canada 22nd Justine F. in Fleetwood, Pennsylvania 23rd Pat M. in Minden, Nevada 23rd Leslie M. in North Zulch, Texas 24th Ray M. in Paddington, Sydney, Australia 24th Lucinda G. in Highlands Ranch, Colorado 25th Edna D. in Decatur, Illinois 25th Flora in Hughson, California 25th Nellie in Atlanta, Georgia 26th Diana in Buffalo, New York 26th Barbara in Terrell, Texas 26th Mary N. in McCarr, Kentucky 28th Barbara C. in Chula Vista, California 28th Beatrice B. in Coram, New York (90 years young!) 30th Brenna H. in Minot, North Dakota 30th Michael H. in Klamath Falls, Oregon 31st Phyllis W. in Georgetown, Kentucky Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

FOOD SPOILAGE TABLE Shared by Marsha G., Rochester, IN THE GAG TEST Anything that makes you gag is spoiled (except for leftovers from what you cooked for yourself last night). EGGS When something starts pecking its way out of the shell, the egg is probably past its prime. DAIRY PRODUCTS Milk is spoiled when it starts to look like yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway and can't get any more spoiled than it is already. MAYONNAISE If it makes you violently ill after you eat it, the mayonnaise is spoiled. FROZEN FOODS Frozen foods that have become an integral part of the defrosting problem in your freezer compartment will probably be spoiled - (or wrecked anyway) by the time you pry them out with a kitchen knife. MEAT If opening the refrigerator door causes stray animals from a three-block radius to congregate outside your house, the meat is spoiled. LETTUCE Bibb lettuce is spoiled when you can't get it off the bottom of the vegetable crisper without Comet. CANNED GOODS Any canned goods that have become the size or shape of a basketball should be disposed of. Carefully. CARROTS A carrot that you can tie a clove hitch in is not fresh. WINE It should not taste like salad dressing. POTATOES Fresh potatoes do not have roots, branches, or dense, leafy undergrowth. CHIP DIP If you can take it out of its container and bounce it on the floor, it has gone bad. GENERAL RULE OF THUMB: Most food cannot be kept longer than the average life span of a hamster. Keep a hamster in your refrigerator to gauge this. Lesson learned. HAM SANDWICH Shared by Pam, Minden, NV A priest and a rabbi were sitting next to each other on an airplane. After awhile, the priest turned to the rabbi and asked, 'Is it still a requirement of your faith that you not eat pork?' The rabbi responded, 'Yes, that is still one of our beliefs.' The priest then asked, 'Have you ever eaten pork?' To which the rabbi replied, 'Yes, on one occasion I did succumb to temptation and tasted a ham sandwich.' The priest nodded in understanding and went on with his reading. A while later, the rabbi spoke up and asked the priest, 'Father, is it still a requirement of your church that you remain celibate?' The priest replied, 'Yes, that is still very much a part of our faith.' The rabbi then asked him, 'Father, have you ever fallen to the temptations of the flesh?' The priest replied, 'Yes, rabbi, on one occasion I was weak and broke with my faith.'  The rabbi nodded understandingly and remained silent, thinking, for about five minutes. Finally, the rabbi said, 'Beats a ham sandwich, doesn't it?' BBQ RULES Shared by Lucy, OH Owner of OhioHoney.com The best honey from the best bees! We are about to enter the summer and BBQ season. Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking activity, as it's the only type of cooking a 'real' man will do, probably because there is an element of danger involved.  When a man volunteers to do the BBQ the following chain of events are put into motion:  Routine . . .  (1) The woman buys the food.  (2) The woman makes the salad, prepares the vegetables, and makes dessert.  (3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.  Here comes the important part:  (4) THE MAN PLACES THE MEAT ON THE GRILL.  More routine . . .  (5) The woman goes inside to organize the plates and cutlery.  (6) The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation.  Important again:  (7) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.  More routine . . .  (8) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.  (9) After eating, the woman clears the table and does the dishes.  And most important of all:  (10) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts.  (11) The man asks the woman how she enjoyed 'her night off.' And, upon seeing her annoyed reaction, concludes that there's just no pleasing some people. HINT, HINT... Shared by Patricia, Charlevoix, MI My friend's husband always teases her about her lack of interest in household chores. One day he came home with a gag gift, a refrigerator magnet that read: "Martha Stewart doesn't live here." The next day he came home to find the magnet holding up a slip of paper. The note read: "Neither does Bob Vila." Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes

TEXAS CHILE CON QUESO Chile Con Queso here in Texas, as I've mentioned before, is a staple. Men love it. As much as cream gravy. Or grits. While many folks 'round here use Velveeta and Ro-tel tomatoes, we still like to make it from "scratch". A really good queso takes time... that cheese needs to be added in small quantities, allowing for it to melt before adding more. A greasy glob simply won't do. Ingredients: 1/2 onion diced (about 1/2 cup) 4 cloves of garlic minced 3 Serrano peppers diced 3 jalapeno peppers diced 2 tablespoons of butter 2 tablespoons of flour 1 cups of milk 6 cups of shredded cheese, can use any combination of Longhorn cheddar and Monterrey Jack 1/2 cup of cilantro, chopped 2 plum tomatoes, peeled and diced (about 1/2 cup, can use canned if tomatoes aren’t in season) 1/2 cup of sour cream Salt to taste Method: 1. Melt the butter in a saucepan on medium-low heat, and then cook the onions and peppers for about five minutes or until onions are translucent. 2. Add the garlic and cook for another minute. 3. Whisk the flour into the butter, vegetable mix and cook for about 30 seconds. 4. Add the milk to the pot, and cook on medium, whisking constantly until sauce is thick, about five minutes. Stir in the cilantro and tomatoes. 5. Turn heat down to low, and a 1/4-cup at a time, slowly add the shredded cheese stirring into the white sauce until completely melted. Repeat. 6. Stir in the sour cream. 7. Add salt to taste. Notes: You can vary which chiles you use to control how hot you want the queso to be. Also, if the sauce is too thick, feel free to add a bit more milk a tablespoon at a time. The key, however, to a smooth sauce is adding the cheese very slowly and not adding any more cheese until the previous addition is completely integrated into the sauce. ANT STREET INN CHICKEN AND CHILES CON CORNBREAD CRUST Brenham, Texas, is the home of Bluebell Ice Cream. It also has some great Bed & Breakfast Inns there, including the Ant Street Inn. I found this recipe in a yahoo forum from Dorie in IL. When I tried it, I added 1 fresh jalapeno, finely chopped, to the casserole dish after microwaving. There was just a hint of fresh jalapeno flavor without a lot of heat. 1 (14.5 ounce) can enchilada sauce  1/2 plus 1/3 cup sour cream  1 (4 ounce) can chopped green chiles, drained  1 (11 ounce) can Mexi-corn, drained  1 (4 ounce) jar chopped pimentos, drained  1 (10 ounce) can chunk chicken packed in water, drained  1/3 cup quick bread mix  1/3 cup yellow self-rising cornbread mix  2 teaspoons granulated sugar  1 egg  1 tablespoon vegetable oil Heat oven to 400 degrees F. In a 1 1/2-quart casserole dish, combine enchilada sauce and 1/2 cup sour cream. Stir in chilies, corn, pimento and chicken. Microwave on HIGH for 5 minutes to heat ingredients. In a medium mixing bowl, combine quick bread mix, cornbread mix and sugar. Form a well in the center of the mixture and add egg, oil and 1/3 cup sour cream. Stir liquids together, then mix with the dry ingredients. Drop the dough by tablespoons onto the top of the chicken mixture. Bake at 400 degrees F for 20 minutes. Serves 4 to 6. Source: Pam Traylor, Ant Street Inn, Brenham, Texas Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here.

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind SANTA FE CHILI PASTA ~Submitted by Larry Holmes, Toronto, Canada 3 tablespoons olive oil 2 tablespoons finely chopped red onion 1 tablespoon finely chopped garlic. 1 tablespoon chili powder 2 teaspoons roasted chili paste 1 cup coconut milk 1 1/2 teaspoons Thai fish sauce or 1/4 teaspoon salt 1 cup heavy cream 12 ounces penne paste, cooked according to the package directions and drained 4 sun-dried tomatoes, cooked according t package directions and drained 4 sprigs fresh basil or cilantro, for garnish In a large skillet, heat the oil over medium-high heat. Cook the onion and garlic for 5 to 7 minutes, or until lightly browned. Add the chili powder and roasted chili paste and cook and stir for 1 minute. Add the coconut milk and fish sauce and bring to a boil. Stir in the cream and return the mixture to a boil. Reduce the heat to low and simmer for 5 minutes, stirring every minute. Increase the heat to medium. Add the pasta and stir until the pasta is well coated with the sauce. Transfer the mixture to a warm platter and top with the sun-dried tomatoes. Garnish with the basil or cilantro, and serve. Makes 4 servings. JALAPENO CASSEROLE ~Submitted by Larry Holmes, Toronto, Canada 1 can (7 ounces) green chilies, with seeds removed, drained 3 cups shredded Monterey Jack an/or Cheddar cheese 2 medium tomatoes, peeled and sliced 4 large eggs 1 1/2 cups evaporated milk 3/4 cup all0-purpose flour 1 teaspoon salt sliced avocado and sour cream for garnish Preheat oven to 350 degrees, F. Lightly butter an 11x7-inch glass baking dish. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour the egg mixture over the layers in the dish. Bake 50 to 60 minutes, or until lightly browned. Serve in squares, garnished with avocado slices and sour cream. Serves 6. GRILLED STEAK WITH CHIPOTLE BBQ SAUCE ~Submitted by Larry Holmes, Toronto, Canada 1 tablespoon vegetable oil 1 small onion, chopped 1 cup red wine 1/2 cup orange juice 1/4 cup apple juice 1/4 cup brown sugar 2 tablespoons cider vinegar 1 tablespoon corn syrup 1 1/2 cups tomato sauce 2 tablespoons Worcestershire sauce 2 tablespoon molasses 1/2 tablespoon chipotle pepper, canned 2 teaspoons chili powder 1/2 teaspoon black pepper 1/4 teaspoon nutmeg 1/4 teaspoon salt pinch each of cinnamon, cayenne, hot chili flakes and cloves 4 T-bone or strip loin steaks Heat oil in a large saucepan over medium heat. Add onion and cook just until soft. Add wine, orange juice, apple juice, vinegar and corn syrup. Boil uncovered, stirring occasionally, until reduced to about 1 cup – taking 7 to 9 minutes. Stir in remaining ingredients, except steaks. simmer uncovered, stirring occasionally – for about 30 minutes. Measure out 1/3 cup sauce for basting. Oil grill and preheat barbecue to medium-high. Grill steaks, brushing with basting sauce during the last few minutes. For rare, grill 8 to 10 minutes in total. Remaining sauce may be used as a dipping sauce or saved for use as a baste for ribs or chicken. Sauce may be refrigerated for up to 3 days or can be frozen. Serves 4 ANNE'S HOT SAUSAGE DIP ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With JP 1 pound ground hot pork sausage 1 (10-ounce) can diced tomato and green chiles 1 (8-ounce) package cream cheese, softened 3/4 cup (3 ounces) shredded sharp Cheddar cheese Corn chips Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well.  Drain diced tomato and green chiles, reserving 1/4 cup liquid.  Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese. Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.  Yield: 10 to 12 appetizer servings Source: Coastal Living, SEPTEMBER 2001 CHICKEN WITH SOURDOUGH-MUSHROOM STUFFING ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With JP Makes 8 servings Nonstick cooking spray  2 tablespoons finely shredded lemon peel  1 tablespoon ground sage  1 tablespoon seasoned salt  1-1/2 teaspoons freshly ground black pepper  8 small chicken legs (thigh-drumstick piece), skinned (about 5 pounds)  1/4 cup butter  4 cups quartered or sliced fresh cremini, baby portobello, shiitake, and/or button mushrooms  2 cloves garlic, thinly sliced  8 cups sourdough baguette cut into 1-inch pieces (about 10 oz.)  1 cup coarsely shredded carrot  1 cup chicken broth  1/4 cup chopped walnuts, toasted  3 tablespoons snipped flat leaf Italian parsley  Lightly coat the inside of a 5-1/2- to 6-quart slow cooker with cooking spray. Reserve 1 teaspoon of the lemon peel. In a small bowl combine remaining lemon peel, sage, seasoned salt and pepper. Remove 3/4 of the mixture and rub onto chicken legs. Place chicken in slow cooker.  Meanwhile, melt butter in a skillet; add mushrooms and garlic. Cook and stir 3 to 5 minutes or until just tender. Stir in remaining sage mixture. Transfer mushroom mixture to a large bowl. Add bread cubes, and shredded carrot. Drizzle with chicken broth, tossing gently.  Lightly pack stuffing on top of chicken. Cover and cook on high-heat setting for 4 to 5 hours.  Transfer stuffing and chicken to a platter.  In a bowl combine reserved lemon peel, walnuts, and parsley; sprinkle over chicken. JOLENE'S SPECIAL ORIENTAL STYLE BBQ SAUCE ~Submitted by Johnny, LA Jolene is my youngest daughter. I Cup Catalina Dressing (or sub French) 1 1/2 cps Italian Spicy Dressing 1 Cup of BBQ Sauce (any flavor) 1 TBS Cinnamon Any other spices you like (I would add red pepper flakes ~Johnny) Mix together good and use on any meat. We had on pork chops and they were good. MELT-IN-YOUR-MOUTH SPARE RIBS ~Submitted by Johnny, LA  Appetizers for 20 or entree for 4 to 6, depending on appetites  68 oz Sweet Baby Ray Award Winning Barbecue Sauce 45 oz KC Masterpiece Original Barbecue Sauce  (Flavors vary depending on sauce used. You can choose your favorites or use the ones above.)  1 Tbl Worcestershire sauce 1 cup brown sugar  2 Tbl honey  1 large sweet onion sliced (like you would to top a hamburger)  7 to 8 pounds of pork baby back ribs  Mix all ingredients (except the ribs) in a bowl.  Clean the ribs by cutting off excess fat. You want to leave some of the fat because it adds flavor to the ribs.  Cut ribs into finger portions if you're using them as an appetizer. You can even cut them into individual ribs.  Place ribs in a large foil pan (like the foil turkey pans you can buy at the grocery store; this can be an immense help in saving clean-up). Top the ribs with the barbecue sauce mixture, and then cover the pan top with aluminum foil. When pouring on the sauce, don't worry if not all ribs are completely covered. They will be fine. They don't need to be swimming in sauce.  Roast the ribs at 425 degrees for 45 minutes. Then turn the heat down to 275 and cook for 4 more hours. Turn heat up to 350 degrees and the ribs will take one to two hours more depending on the size of the ribs and how accurate your oven temperature is.  Don't turn the ribs or stir the sauce. Just leave them alone. Let them do their own thing. The more you mess with them, the more likely the meat will fall off the bones. You want the meat to fall off in your mouth, not the pan.  You can test a rib in the last hour for doneness. The meat should slide right off, even with no teeth involved. And then there should be a long moan. If you prefer, you can use a fork to check one.  Serve them on a pretty platter as an appetizer and they will taste even better. Ribs aren't just for summer anymore. You can make these all year round and even get a golf round in while they are cooking. PRIME RIB WITH TEXAS DRY RUB ~Submitted by Jim D., WA State Makes 12 to 15 servings In Texas, where meat means beef and dry rubs range from hot to fiery to downright dangerous, cooks know how to handle prime rib. Their most reliably delicious way is to coat the meat with toasted spices and then grill it over indirect heat. No turning. No basting. No flare-ups. Cowboys have been known to cry over food this good. RECIPE INGREDIENTS  For the Rub:  2 tablespoons cumin seeds 2 tablespoons chili powder  2 tablespoons paprika 1 tablespoon mustard seeds 1 tablespoon coriander seeds 2 tablespoons kosher salt 2 tablespoons packed brown sugar 1 tablespoon garlic salt 2 teaspoons cayenne pepper  1 boneless prime rib beef roast, 10 to 12 pounds  RECIPE METHOD FOR THE RUB:  In a large saute pan over medium-high heat, toast the cumin seeds, chili powder, paprika, mustard seeds, and coriander seeds, shaking the pan occasionally, until the spices start to smoke, about 2 to 3 minutes. Transfer the mixture to a mortar or coffee grinder. Add the salt, brown sugar, garlic salt, and cayenne. Grind the mixture coarsely. Trim nearly all of the fat from the prime rib. Evenly spread the rub all over the prime rib. Cover with plastic wrap and refrigerate for at least 3 hours or as long as 12 hours. Grill the prime rib, fat side up, indirectly over medium heat for about 2 1/2 hours. Remove the prime rib when it reaches the desired doneness. Loosely cover the prime rib with aluminum foil and allow it to rest for 30 minutes before slicing, during which time the internal temperature will rise 5 to 10 degrees. Cut into slices 1/2 to 1 inch thick. Serve warm. WINE NOTES: Even a highly seasoned prime rib will taste better with a red wine that's lighter than you'd pair with a T-bone or filet steak. Try a Spanish Rioja or an Italian Sangiovese. Source: Weber's Art of the Grill PEANUT BUTTER PIE ~Submitted by Patricia, Charlevoix, MI  4 ounces cream cheese 1 cup powdered sugar 1/3 cup peanut butter 1/3 cup milk 9 ounces Cool Whip Graham Cracker crust Cream powdered sugar and cream cheese until smooth. Add peanut butter and milk and beat until smooth. Fold in Cool Whip. Freeze long enough to firm up, then refrigerate.  CHISHOLM'S BEEF STEW ~Submitted by Patricia, Charlevoix, MI 1 lb round steak (cubed)  1 16 oz can tomatoes  1 cup water  1 package Mrs. Grass onion soup mix (Lipton's will do) carrots celery potatoes cabbage green onions  Flour and brown round steak. Put in slow cooker and add onion soup mix, tomatoes and water. Simmer until the meat is tender. Add vegetables (amount to your taste and desire). Simmer until vegetables are done. Serve with a healthy amount of flaky biscuits. MJUK PEPPARKAKA (Swedish Spice Cake)  ~Submitted by Patricia, Charlevoix, MI 1/2 cup butter  2 cups light brown sugar  2 eggs  1 tsp baking soda, dissolved in a little warm water  2 cups sifted cake flour  1/2 teaspoon ginger  1/2 teaspoon cinnamon  1/2 teaspoon cloves  1 cup milk Cream the butter and add the sugar, mixing well with electric beater. In another bowl beat eggs until very light and add to first mixture. Add baking soda and spices. Fold in flour, alternating with the milk and mix well. Bake 35 minutes in 350 deg oven in a large tube pan which has been well greased with plenty of butter and dusted with bread crumbs. Let cake cook before removing from pan. MOM'S GRAHAM CRACKER PUDDING  ~Submitted by Patricia, Charlevoix, MI 5 eggs, separated  2 cups graham cracker crumbs  1/2 teaspoon salt  1 1/2 cup sugar  1 teaspoon baking powder  1 cup coarsely chopped nuts  1 teaspoon vanilla.  sweetened whipped cream Beat egg yolks thoroughly. Add sugar and graham cracker crumbs which have been mixed with the baking powder, salt and chopped nuts. Beat the 5 egg whites stiff and fold whites into egg yolk mixture. Bake in 9x13x2 inch pan at 350 deg for 35 minutes. Top with sweetened whipped cream which has the vanilla added. FLOURLESS CHOCOLATE CAKE WITH RASPBERRY SAUCE ~Submitted by Chris M., NM Cake: 7 oz. semisweet baking chocolate, broken into pieces – I used deep dark bittersweet chips 12 tbl. butter 5 eggs, separated 1 tsp. vanilla – I used raspberry extract 1/3 c. sugar 2 tbl. unsweetened cocoa powder 1/8 tsp. salt Raspberry Sauce: 1 pkg. – 12 oz. – frozen unsweetened raspberries, thawed 1/3 to ½ c. sugar Additional cocoa powder for garnish – I didn’t use For the cake, preheat oven to 350º F. Grease 9-inch springform pan. (I used cupcake pans with paper inserts). Heat chocolate and butter in med. saucepan over low heat until melted, stirring frequently. Remove from heat, whisk in egg yolks and vanilla. Blend in sugar, 2 tbl. cocoa and salt. Beat egg whites to soft peaks in large bowl. Stir about ¼ of egg whites into chocolate mixture. Fold chocolate mixture into remaining egg whites. Spread batter evenly in prepared pan. Bake about 30 minutes or until toothpick inserted in center comes out clean and edge of cake begins to pull away from side of pan. Cool cake in pan on wire rack 2 – 3 minutes; carefully loosen edge of cake with sharp knife and remove side of pan. Cool cake completely. Cover and refrigerate overnight or up to 3 days, or wrap well and freeze up to 3 months. For sauce, blend raspberries in blender or food processor until smooth. Strain sauce and discard seeds and stir in sugar to taste. Ganache ½ c. semi sweet or dark chocolate chips 2 tbl. butter – no substitutes 2 tbl. light corn syrup Heat all ingredients over medium heat until chocolate is melted. Spread over top of cake, allowing some to drizzle down the side. Spread the ganache on top first, then just at serving time spoon some raspberry sauce on top. NOW: I have used the springform pan, but this time I used cupcake pans with paper thingies. After the cupcakes were cooled a bit, I spread a bit of ganache on top. It will harden quickly. When you serve the cake/cupcakes, just spoon a bit of the raspberry sauce on top. LEMONADE SUGAR COOKIES April 2008 ~Submitted by Chris M., NM 1 cup sugar 1 cup butter 2 eggs 3 cups sifted all-purpose flour 1 teaspoon baking soda 1 can (6 ounces) frozen lemonade concentrate, thawed extra Sugar (not confectioners) Cream sugar and butter. Add eggs and beat until light and fluffy. Sift flour and soda together. Add alternately with 1/2 cup lemonade concentrate. Drop by teaspoonfuls, 2 inches apart, onto an ungreased baking sheet. Bake in a preheated 400 degree oven for 8 minutes or until lightly browned edges. Brush hot cookies with remaining lemonade and sprinkle with sugar. Remove to wire rack to cool. Source: Nancy Rogers http://www.abbyskitchen.co.uk CHEWY LEMON COOKIES ~Submitted by Chris M., NM 1 box lemon cake mix 2 cups whipped topping (like Cool Whip) - I used the whole 8 oz. container 2 eggs Powdered sugar - optional Mix together cake mix, whipped topping, and eggs. Refrigerate 2 hours. Preheat oven to 350 degrees F. Lightly grease a cookie pan. Roll cookie dough into small balls, then roll balls in powdered sugar. Space balls evenly on cookie sheet. Bake 6-8 minutes. Remove from pan and cool. Makes 24 NOTE: I did not roll the cookies and only sprinkled a little bit of powdered sugar on top. I also just dropped the cookie dough on the cookie sheets. I then baked them for 10 - 14 min. ROULADEN (German Stuffed Beef Rolls) ~Submitted by Chris M., NM 2 1/2 lbs. top round or sirloin, sliced 1/4" x 4" x 8" and trimmed of all fat OR Rouladen/breakfast steaks 4 - 6 tsp. Grey Poupon mustard or German style hot mustard 1/4 c. finely sliced, then coarsely chopped onions 5 - 7 slices thick bacon, fried 6 - 7 (approx. 1/4 lb.) slices Black Forest smoked ham, deli cut 6 - 7 slices gouda, edam, Swiss or provolone cheese 3 - 4 dill pickles, sliced in 1/2 lengthwise Broth 1 c. water & 1 c. red wine OR 2 c. water 1 can beef broth 1 c. chopped celery, optional 1/4 c. finely chopped green onions 1/2 to 3/4 c. sherry Roux 1 tbl. butter 2 tbl. flour Fry bacon in large fry pan. Remove and reserve. Place steak so the longest part of steak will actually be the width. Spread mustard and onions on the meat, then place a slice of ham, cheese, bacon & pickle slice on top. Fold over the ends and roll meat away from you till you have rolled the meat all the way, jelly roll fashion. Tie with string or use toothpicks to hold the steak closed while cooking. Heat the bacon drippings and then add the rouladen rolls, browning on all sides. Remove rouladen rolls and set aside. Pour off some of the bacon drippings and then add to what is left all the ingredients listed above under Broth. Stir and cook till well mixed. Add back the rouladen rolls and simmer for about 45 minutes. Remove rouladen rolls and set aside. Make a roux, frying flour and butter till light brown. Add roux to broth. Stir and cook several minutes to thicken. Add rouladen rolls back and heat through and then serve. Note: Fried red cabbage and spaetzel goes very well with the rouladen. FRIED RED CABBAGE ~Submitted by Chris M., NM 1/2 head red cabbage, sliced fine – depends on size of head 1 clove garlic, crushed 1 granny smith apple, sliced finely 1 bay leaf 2 - 3 tbl. olive oil 1 - 2 tbl. red wine vinegar Stir fry all ingredients except the vinegar till cabbage is soft. Add the vinegar. Heat through. You may serve this hot or cold. Serve both of these with spaetzle! Yummy! You can get a box of spaetzle at the store or make your own. KAES-SPAETZLE ~Submitted by Chris M., NM  Submitted by: Schokolinda Rated: 4 out of 5 by 12 members  Prep Time: 45 Minutes Cook Time: 15 Minutes  Ready In: 1 Hour  Yields: 4 servings  "A traditional recipe from Bavaria and Baden-Wurtemberg, totally vegetarian, do always serve together with a salad in a sour dressing e.g. simple oil & vinegar-dressing!" INGREDIENTS: 3 eggs 1 3/4 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon vegetable oil 1/2 cup water 1/4 cup vegetable oil 2 onions, halved and sliced 3 cups shredded Swiss cheese 1 tablespoon vinegar 1 teaspoon chopped fresh  parsley, for garnish DIRECTIONS: 1. In a large bowl, combine eggs, flour, salt, 1 tablespoon oil, and 1/2 cup water. Mix until smooth, then let rest for 10 minutes. Meanwhile, heat 1/4 cup oil in a skillet over medium heat. Saute onion slices until golden brown; set aside. Preheat oven to 300 degrees F (150 degrees C). 2. Bring a large pot of lightly salted water to a boil. Place 1/3 of the dough into a spaetzle maker or coarse sieve or colander with holes about 4 millimeters in diameter. Let dough drop into boiling water. Boil until spaetzle rises to the top, then transfer to a 9 inch casserole dish with a slotted spoon. Cover with 1/3 of the cheese. Repeat layers with remaining spaetzle and cheese. Spoon fried onions over top. 3. Bake in preheated oven for 15 minutes, or until cheese is thoroughly melted. Before serving, sprinkle with 1 or 2 tablespoons vinegar, and sprinkle with chopped parsley. GREEN CHILI CHICKEN CASSEROLE T & T ~Submitted by Chris M., NM 1 sm. can boned chicken breast 1 can cream mushroom soup 1 sm. can diced green chilies - as hot as you want! 1 sm. can evaporated milk 1/2 c. grated cheddar cheese 1 onion, chopped 1 Tbl. cooking oil Frito chips Cook onions in oil in skillet. Add soup and peppers and mix well. Add milk and chicken and cook until mixture begins to bubble. Line a 9 x 13" baking dish with Frito chips. Pour 1./2 mixture over chips and sprinkle with 1/2 cheese. Add another layer of each, ending with the cheese. Bake at 350 degrees for 30 minutes. SHRIMP & TOMATOES WITH MOZZARELLA T & T ~Submitted by Chris M., NM 1 pound plum tomatoes, chopped 3/4 cup (3 ounces) shredded mozzarella cheese  1/4 cup olive oil  2 cloves garlic, finely chopped 1/8 teaspoon red pepper flakes  2 tablespoons chopped fresh basil  1 package (9 ounces) BUITONI Refrigerated 3 cheese stuffed tortellini 1 tablespoon BUITONI Refrigerated Freshly Shredded Parmesan Cheese  ½ lb. med. to lg. Shrimp COMBINE tomatoes, mozzarella cheese, oil, garlic, red pepper flakes, basil and parsley in a medium bowl. Let stand for 10 minutes. Sauté' in med. to lg. skillet in 1 Tbl. olive oil for about 10 minutes. Add Tortellini and shrimp, stir to combine. Cover and let simmer on med. low for 10 minutes, enough to allow pasta to soften to al dente. Top with Parmesan cheese if desired and serve. Serving Size: 4  BLOODY MARY SHRIMP & PASTA - MY WAY ~Submitted by Chris M., NM We had some bloody Mary liquid mix leftover and I wanted to use it up. Found a recipe to use it with some shrimp I wanted to fix. Below is the result. Very good! The mix replaced tomato sauce and gave the dish an excellent taste! I added the mushrooms, olives and green onions. ½ lb. fresh med. to lg. shrimp, peeled and deveined 2 cloves garlic, crushed 1/8 c. olive oil 2 green onions, diced finely OR 1 Tbl. dried chives ½ lb. fettuccine 1 can sliced mushrooms, drained OR 1 pkg. fresh mushrooms, sliced 1 can sliced black olives, drained 1 to ½ c. bloody Mary mix - liquid (no alcohol) shredded Italian cheese Cook pasta according to directions: drain and keep warm. Sauté shrimp with garlic & chives in olive oil 10 minutes. Add mushrooms and olives and continue sautéing for 10 minutes. Add bloody Mary mix and pasta and simmer 10 minutes. Add shredded cheese and cook till melted. Serve with fresh French bread. Serves 4 FIESTA BAKE A LA CHRIS ~Submitted by Chris M., NM 1 pound ground beef 1 cup chopped onion 3/4 cup salsa fresca – I used 1 c. Chi Chi’s Mild salsa 1 package taco seasoning mix 1/4 cup water 1 cup whole kernel corn 1/2 cup sliced ripe olives, drained – 1 (4 oz) can, drained 1 (4 ounce) package corn muffin mix 1 cup shredded Cheddar cheese – I used Mexican mixed shredded cheese 1/2 cup diced green chiles – 1 (4 oz.) can drained In a skillet, cook ground beef and onion over medium-high heat until beef is no longer pink; drain. Stir in salsa, taco seasoning mix and water; bring to a boil. Reduce heat to low; cook for 5 to 6 minutes or until mixture is thickened. Stir in corn and olives. Spoon into ungreased 8-inch square baking dish. (I used one of the tin foil casserole pans.) Prepare batter for corn muffin mix using 1 (8.5 ounce) can creamed-style corn, 1/2 cup milk and 1 large egg. Stir in cheese and chiles until smooth; spread over meat mixture. Sprinkle some shredded Mexican mixed cheese. Bake, uncovered, in preheated 350 degree F oven for 30 to 35 minutes or until crust is golden brown. Top with additional salsa and sour cream, if desired. Makes 6 servings. MEXICAN CAVIAR ~Submitted by Chris M., NM 2 (4 1/4 oz.) cans chopped ripe olives 2 (4 oz.) cans chopped green chilies 2 tomatoes, peeled and chopped 3 green onions, chopped 2 garlic cloves, mashed 3 tsp. olive oil 2 tsp. red wine vinegar 1 tsp. black pepper 1 dash seasoning salt tortilla chips Combine all ingredients and refrigerate for an hour. Serve with tortilla chips of your choice. Source: http://whatscookin.proboards4.com/index.cgi? CHINESE FRIED CHICKEN YUMMY!!! ~Submitted by Chris M., NM 1 lb. boneless, skinless chicken breasts – I used 6 - 7 boneless, skinless chicken breast tenders garlic powder to taste – I didn’t use Chinese five-spice powder to taste – I used paprika Salt to taste – no salt extra flour oil for frying – 2 to 3 inches in a wok BATTER:  1/2 cup all-purpose flour  1 tsp. baking powder  2 pinches baking soda – I uses ¼ tsp. 4 Tbsp. cornstarch  ½ tsp. salt  1 cup cold water  Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces. (I kept the meat pieces whole). Sprinkle with salt, garlic powder, 5-spice powder (use sparingly) - I only sprinkled with paprika. Make batter by combining flour with baking powder, baking soda, cornstarch, salt and cold water. Whip with wire whisk to mix well. Heat oil in wok to 400 degrees F. Dip the chicken pieces in flour then in batter. Deep fry until golden brown. Serve with sweet and sour sauce. **Batter is also good for coating mushrooms, cauliflower, etc., to be deep fried by same method. ***This is a tempura batter. I will use this batter for shrimp this week, too. This batter was even better than the tempura mix you can get in a box. Think the soda and baking powder helped! Source: http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=763&forum_id=57 JIFFY BAKED CORN CASSEROLE ~Submitted by Chris M., NM 1/2 cup (1 stick) butter  2 eggs  8 1/2 ounces drained whole corn  8 1/2 ounces cream style corn  1 cup sour cream  1 box Jiffy corn muffin mix – (if you don’t use Jiffy mix, you will need to add ¼ to ½ tsp. sugar to this recipe) Salt and pepper, to taste  1 cup shredded Swiss cheese  Mix all together and bake at 350 degrees F for 30-35 minutes in a glass baking dish. CHILI-RUBBED SALMON (or chicken or pork tenders) ~Submitted by Jessica, Corfu, Greece My Tom loves fish. And Rice. So I'm pretty much golden if I fix either of the two or both together. Here are a few salmon recipes that a really good: 1 1/2 tablespoons chili powder 1/2 teaspoon dried oregano 1/4 teaspoon kosher salt 1 1/2 pounds skinless salmon fillet (4 pieces), 4 skinless, boneless chicken-breast halves, or 2 pork tenderloins, halved (1 1/2 to 2 pounds total) 1 tablespoon olive oil In a bowl, combine the chili powder, oregano, and salt. Pat the spices on the fish or meat. Heat the oil in a large nonstick skillet over medium heat. Cook 5 minutes per side for the salmon, 8 to 10 minutes per side for the chicken, or 15 minutes per side for the pork. (Reduce the heat if the spices begin to turn black.) Divide the fish or meat among 4 plates. Yield: 4 servings CALORIES 351 (57% from fat); FAT 22g (sat 4g); PROTEIN 34mg; CHOLESTEROL 100mg; CALCIUM 32mg; SODIUM 274mg; FIBER 1g; CARBOHYDRATE 2g; IRON 1mg Source: Real Simple, APRIL 2004 MAPLE-GLAZED SALMON WITH PINEAPPLE ~Submitted by Jessica, Corfu, Greece 1/2 cup maple syrup 2 tablespoons Dijon mustard 4 6-ounce salmon fillets 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1/2 fresh pineapple 1 jalapeño, seeded and finely chopped 2 cups cooked white rice Heat broiler. Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. Slice the peel from the pineapple half and cut it lengthwise into quarters, then cut each quarter into 1/2-inch-thick triangles. Scatter the pineapple and jalapeno around the salmon. Brush the salmon with the syrup mixture. Broil for 5 to 7 minutes, or until the salmon flakes easily when pricked with a fork and the inside is the same color throughout. Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired. Tip: Slice the other half of the pineapple left over from this recipe, brush it with maple syrup, and broil until it bubbles. Serve with ice cream. Yield: Makes 4 servings CALORIES 557.83 (32% from fat); FAT 19.54g (sat 3.83g); PROTEIN 36.86mg; CHOLESTEROL 100.36mg; CALCIUM 74.88mg; SODIUM 714.86mg; FIBER 1.4g; CARBOHYDRATE 57.76g; IRON 2.51mg Source: Real Simple, DECEMBER 2005 ROASTED FENNEL AND RED ONION SALMON ~Submitted by Jessica, Corfu, Greece 2 small fennel bulbs, cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 6 cloves garlic, smashed 1 cup cherry or grape tomatoes 2 teaspoons extra-virgin olive oil 1/2 bunch fresh thyme sprigs 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 6-ounce salmon fillets, skinned 1 lemon, halved About 3 cups cooked rice (optional) Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired. Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness. Yield: Makes 4 servings CALORIES 394.71 (48% from fat); FAT 21.08g (sat 4.06g); PROTEIN 36.17mg; CHOLESTEROL 100.36mg; CALCIUM 99.87mg; SODIUM 430.36mg; FIBER 4.4g; CARBOHYDRATE 15.19g; IRON 2.21mg Source: Real Simple, OCTOBER 2005 SALMON AND SWEET-POTATO FRITTATA ~Submitted by Jessica, Corfu, Greece 2 tablespoons olive oil 2 large sweet potatoes, peeled and grated (3 cups) 1 small onion, chopped (1 cup) 1 pound skinless salmon fillet 6 eggs 1/4 cup milk 2 cups Swiss cheese, diced (8 ounces) 1/4 cup fresh tarragon leaves 1 teaspoon kosher salt Freshly ground pepper Heat oven to 375° F. In a deep 8- to 10-inch ovenproof skillet, heat the oil over moderately high heat. Add the sweet potatoes and onion and cook, stirring, until tender, about 5 minutes. Cook 5 minutes for the salmon or until cooked through. Remove the skillet from heat. Whisk together the eggs, milk, cheese, tarragon, salt, and a few grinds of pepper and add to the skillet. Stir. Bake in the upper third of the oven for 20 minutes or until set. Transfer the frittata to a plate; cut into wedges. Yield: Makes 4 servings CALORIES 683 (55% from fat); FAT 42g (sat 16g); PROTEIN 49mg; CHOLESTEROL 435mg; CALCIUM 547mg; SODIUM 891mg; FIBER 3g; CARBOHYDRATE 25g; IRON 3mg Source: Real Simple, APRIL 2004 PRIME RIB ROAST ~Submitted by Jerriann, Carrizo Springs, TX Let's Be Buds www.MyCandleBuddy.com  1 prime rib roast with or without bone any size or Beef Brisket 1 packet instant onion soup mix 2 packets brown gravy mix 1 Tbs dry steak seasoning mix or season salt 1/2 cup water  1 oven-proof meat thermometer Make a rub of of the dry ingredients and rub/pat all over the meat.  The thermometer should be inserted into the center of the thickest part, away from bone, fat and gristle. Place meat in a foil lined shallow roasting pan fat side up. Pour 1/2 cup of water into the bottom of the pan (NOT on top of the seasoned meat) Place the roast into a cold oven. Turn the oven on and heat just until the oven heats to 500 degrees.  Turn the heat back to 375 degrees and cook till meat thermometer reads done: Medium rare 145 degrees F  Medium 160 degrees F  Well done 170 degrees F Remove meat from oven and let it rest for 10 to 20 minutes before slicing to serve. Do not open the oven while the roast is cooking. Never cover the meat with foil or a lid. You can use this same method with any cut of beef roast or brisket . If the roast is large you will need additional dry rub. BUTTERMILK BATTER BREAD ~Submitted by Jerriann, Carrizo Springs, TX Let's Be Buds www.MyCandleBuddy.com   2 packs yeast 3/4 c. Warm water 2 c. Buttermilk 4 tbsp. Sugar 2 tsp. Salt 4 tbsp. Butter 6 1/2 c. Flour Put 2 packages of yeast n bowl with 3 cups flour, 4 tablespoons sugar and 2 teaspoons salt. Heat in pan 3/4 cup warm water, 2 cups buttermilk and 4 tablespoons butter until good and warm.  Add to dry mixture and beat with electric mixer 4 or 5 minutes.  Add remaining 3 1/2 cups, stirring one cup at a time with big spoon. Cover bowl - let rise until doubled. (Let rise 30-40 minutes.) Stir dough down and beat for 1 minute.  Divide into 2 buttered 8x4 inch loaf pans.  Let rise again until it reaches the top.  Bake at 375 degrees for 40-50 minutes. COWBOY STEW ~Submitted by Jerriann, Carrizo Springs, TX Let's Be Buds www.MyCandleBuddy.com   1 can Ranch Style beans or chili beans,  1 can yellow hominy or corn drained 1 can Rotel tomatoes 1 pound lean ground beef 1/2 cup chopped onion 1 tsp garlic powder Salt and pepper to taste 1 tube can biscuits 1 cup grated cheese Cook the ground beef with the onion and salt and pepper until the beef is done and the onion soft.  Stir in the Ranch beans, hominy, rotel, and garlic powder and heat to a boil. Pour into a greased casserole pan. Top with the canned biscuits.  Bake as directed on the biscuit tube. When the biscuits are golden brown top with the  Grated cheese and place back in the oven just to melt. MONGOLIAN FIRE POT BEEF FILLET ~Submitted by Linda H., Toronto, Ontario, Canada This is a sensational MAN kind of dish! 3 cups beef broth  6 slices fresh ginger  3 pieces star anise  3 cloves garlic  2 hot dried chili peppers, up to 3  1 tablespoon dark soy sauce  1 teaspoon salt  1 teaspoon ground black pepper  1 1/2 pounds fillet of beef  2 carrots, thinly sliced  3 ribs celery, thinly sliced  1/2 cup green scallions, thinly sliced  hot chili paste  coarse salt  sesame oil  soy sauce  Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes. Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes. When the beef has reached medium rare, 135 degrees on a temperature probe, remove the beef to a platter and cool slightly before serving sliced. While the beef is cooling, strain the seasoning out of the broth, return the broth to the fire and add the carrot and celery to the broth. Simmer the broth for 10 minutes and serve with the sliced beef. Serve the scallions, coarse salt, chili paste, sesame oil and soy sauce as condiments. Serves 4. OLD FASHIONED GINGERSNAPS ~Submitted by Luanne, FL This was my husbands favorite cookie. My Mom always made it and after he ate them, I had to make them for him. It is a very old recipe. 3/4 C. butter 1 C. sugar 1 egg 1/4 C. molasses 2 C. flour 2 tsp. baking soda 1/4 tsp. salt 1 tsp. ground cinnamon 1 tsp. ground cloves 1 tsp. ground ginger additional sugar In a mixing bowl, cream the butter and sugar. Add the egg and molasses; beat well. Sift together dry ingredients; gradually add to the creamed mixture. Mix well. Chill the dough. Roll into 1 1/4 inch balls and dip in sugar. Bake at 375 degrees for about 10 minutes or until set and the surface cracks. Cool on wire racks. ITALIAN BRACCIOLI ~Submitted by Luanne, FL This is another favorite of his, although, for him I had to omit the hard boiled eggs. He liked it just as well if I made gravy with the drippings in the pan after removing the braccioli. 2 T. chopped parsley 1 garlic clove minced 1/2 C. dry breadcrumbs 2 T. parmesan cheese 1/2 C. onion finely chopped 2 hard-boiled eggs chopped 2 strips bacon diced 1 clove of garlic minced 1 tsp. salt 1/4 tsp. oregano 1/4 tsp. pepper 1 1/2 lbs. thin round steak 2 tsp flour  1 beaten egg 3/4 C. water Mix parsley, garlic, breadcrumbs, parmesan cheese, hard-boiled eggs, bacon, salt, pepper, garlic and oregano in a mixing bowl. Mix well. Lay filling across the top, center of the round steak. Fold edges in and roll. Tie securely with a string.  Dip steak into egg and then saute on all sides until golden brown. Place in a roasting pan. Add water and roast at 350°F. for 45 minutes. Cut the meat into slices and serve as is or serve with spaghetti sauce, if desired. COOKIES N' CREAM FREEZE ~Submitted by Pat, Minden, NV I do all the baking in our house but with these recipes I found "The Way to a Man's Heart. I made this dessert for my husband and son-in-law for Father's Day and it was a huge hit...they, as well as everybody else, loved it. 4 squares semi-sweet baking chocolate 14 OREO chocolate Sandwich Cookies, divided (I used low fat) 1 pkg. (8 oz.) cream cheese, softened 1/4 cup sugar 1/2 tsp. vanilla 1 tub (8 oz.) Cool Whip Whipped Topping, thawed (I used light) MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2 x 4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside. BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate. SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve. Source: Kraft Foods PEANUT BUTTER LAYERED BROWNIES ~Submitted by Pat, Minden, NV Here is another winner. 4 squares unsweetened baking chocolate 3/4 cup (1-1.2 sticks) butter or margarine 2 cups granulated sugar 4 eggs (I used Egg Beaters) 2 tsp. vanilla, divided 1 cup flour 1 cup creamy peanut butter (at room temperature 1/2 cup powdered sugar 2 squares semi-sweet baking chocolate PREHEAT oven to 350 degrees. Line 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Microwave unsweetened chocolate and butter in large microwaveable bowl on high 2 min. or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and 1 tsp. of vanilla. Stir in flour until well blended. Spread into prepared pan. BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. BEAT peanut butter, powdered sugar and remaining 1 tsp. vanilla until well blended. Spread over brownie. Microwave semi-sweet chocolate in microwaveable bowl on high 2 min. Stir until chocolate in completely melted. Drizzle chocolate from spoon over peanut butter layer. Refrigerate 30 min. or until chocolate is firm. Remove brownie from pan, using foil handles. Cut into 36 brownies to serve. Source: Kraft Foods MAGIC COOKIE BARS ~Submitted by Pat, Minden, NV One more really good dessert. 1-1/2 cups graham cracker crumbs 1/2 cup (1 stick) butter or margarine, melted 1 (14-ounce) can sweetened condensed milk 2 cups (12-ounces) semi-sweet chocolate chips 1-13 cups flaked coconut (I left this out) 1 cup chopped nuts Preheat oven to 350 degrees (325 degrees for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13 x 9-inch baking pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store leftovers covered at room temperature. Source: Eagle Brand BEER CHOPS ~Submitted by Grady R., Manchester, TN 1 onion, chopped 2 pork chops, butterfly cut 1 (12 oz) can or bottle beer 2 cubes chicken bouillon Arrange the chopped onion in the bottom of a slow cooker. Lay butterfly chops on top, separating if you wish. Pour in beer and drop in chicken bouillon cubes. Cook on low for 6 to 8 hours. CROCK POT HOT DOG HORS D'OEUVRES ~Submitted by Grady R., Manchester, TN 2 (1 lb.) pkgs all beef hot dogs, sliced in half  1 lb. bacon, sliced in half  Brown sugar  Wrap each hot dog half with bacon strip. Fasten with toothpick. Layer in slow cooker/Crock Pot, sprinkling each layer with a thin layer of brown sugar. Repeat layers until hot dogs run out.  Cook on low for 2-3 hours, stirring gently with wooden spoon every 30 minutes. BAKED STUFFED EGGS ~Submitted by Grady R., Manchester, TN 6 eggs, boiled and peeled, slice in half, long ways, remove yolks and layer whites in casserole 1 ½ cups ground cooked country ham 1 T Worcestershire sauce Dash of cayenne pepper 2 ½ T margarine Salt and pepper to taste Mix above ingredients with egg yolks and stuff egg whites (as in deviled eggs) Topping: 1 ½ cups milk 1 ½ cups grated Swiss cheese 4 T flour 2 ½ T margarine Mix together and pour over eggs and ham. Bake at 350 degrees for 15 - 20 minutes. BACON & LIVER APPETIZERS ~Submitted by Grady R., Manchester, TN Yields 16 Appetizers  3/4 Cup Chicken Livers  2 Tbls Butter, At Room Temperature  2 Hard Cooked Eggs  Chives, Chopped  1/2 tsp Lemon Juice  Onion, Grated Fine  1 tsp Cognac  Salt  8 Slices Bacon, Halved  Black Pepper, Ground  Cook the chicken livers in a small amount of salted boiling water until barely done (5-8 minutes). Preheat the broiler. Rub the livers and the hard cooked eggs through a fine sieve (or use a food mill). Blend thoroughly with all the remaining ingredients except the bacon. Spread the mixture on the halved strips of bacon. Roll up the bacon strips Fasten with toothpicks. Grill until the bacon is crisp. Serve hot. GRILLED JERK CHICKEN WINGS ~Submitted by Grady R., Manchester, TN 1/2 cup Caribbean jerk seasoning  18 fresh chicken wingettes (2 to 3 pounds)  2 cups honey barbecue sauce  1/3 cup packed brown sugar  2 teaspoons prepared mustard  1 teaspoon ground ginger  PREP 10 min.  COOK 20 min.  TOTAL 30 min.  Coat grill rack with nonstick cooking spray before starting the grill. Place jerk seasoning in a large zip lock plastic bag; add chicken wings, a few at a time, and shake to coat. In a small bowl, combine the barbecue sauce, brown sugar, mustard and ginger; set aside. Grill chicken wings, covered, over medium heat for 12-16 minutes, turning occasionally. Brush with sauce. Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times.  6 servings. BEER DIP ~Submitted by Mary S., Nashville, TN 2 packages (8 ounces each) cream cheese, softened  1/3 cup beer or nonalcoholic beer  1 envelope ranch salad dressing mix  2 cups (8 ounces) shredded cheddar cheese  Pretzels  In a large mixing bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheese. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups.  LAZY MAN'S RIBS ~Submitted by Mary S., Nashville, TN 2-1/2 pounds pork baby back ribs, cut into eight pieces  2 teaspoons Cajun seasoning  1 medium onion, sliced  1 cup ketchup  1/2 cup packed brown sugar  1/3 cup orange juice  1/3 cup cider vinegar  1/4 cup molasses  2 tablespoons Worcestershire sauce  1 tablespoon barbecue sauce  1 teaspoon stone-ground mustard  1 teaspoon paprika  1/2 teaspoon garlic powder  1/2 teaspoon Liquid Smoke, optional  Dash salt  5 teaspoons cornstarch  1 tablespoon water  Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke if desired and salt. Pour over ribs. Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender. Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.  Yield: 4 servings. BBQ ITALIAN SAUSAGES ~Submitted by Mary S., Nashville, TN Uncooked Italian sausage links  1/2 cup chopped green pepper  1/4 cup chopped onion  1 tablespoon olive oil  1/3 cup dry red wine or beef broth  1/2 cup ketchup  1 tablespoon cider vinegar  1 tablespoon soy sauce  1 teaspoon brown sugar  1/4 teaspoon ground cumin  1/4 teaspoon chili powder  1/8 teaspoon Liquid Smoke, optional  4 hot dog buns, split  Grill sausages, covered, over medium heat for 5-8 minutes on each side or until no longer pink. Meanwhile, in a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Stir in wine or broth. Bring to a boil; cook for 2 minutes or until liquid is evaporated. Stir in the ketchup, vinegar, soy sauce, brown sugar, cumin, chili powder and Liquid Smoke if desired. Bring to a boil. Reduce heat; simmer for 2-3 minutes or until thickened. Place sausages in buns; serve with sauce. Yield: 4 servings.  CHICKEN & BACON SHISH KABOBS ~Submitted by Mary S., Nashville, TN 1/4 cup soy sauce  1/4 cup cider vinegar  2 tablespoons honey  2 tablespoons canola oil  10 large mushrooms, cut in half  2 green onions, minced  3 skinless, boneless chicken breast halves - cut into chunks  1/2 pound sliced thick cut bacon, cut in half  1 (8 ounce) can pineapple chunks, drained  skewers  In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat grill for high heat. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.  Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.  Makes 6 servings. BRONCO BURGERS ~Submitted by Mary S., Nashville, TN 5 fresh jalapeno peppers  4 pounds ground beef  salt and pepper to taste  1 egg  1/4 cup steak sauce, (e.g. Heinz 57)  1/4 cup minced white onion  1 teaspoon hot pepper sauce (e.g. Tabasco™)  1 pinch dried oregano  1 tablespoon Worcestershire sauce  1 teaspoon garlic salt  1/4 cup crushed Fritos® corn chips  8 large potato hamburger buns  8 slices pepperjack cheese  Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop. In a large bowl, use your hands to mix together the ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties. Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!  Serves 8. COCONUT PINEAPPLE CAKE ~Submitted by Treva, NC  This cake is incredibly moist and dense, which makes it ideal for chilling and cutting up ahead of time to serve as bars at social events.  2 eggs  2 cups sugar  1 teaspoon vanilla extract  2 cups all-purpose flour  1/2 teaspoon baking soda  1/2 teaspoon baking powder  1/2 teaspoon salt  1 can (20 ounces) crushed pineapple, undrained  1/2 cup chopped walnuts  FROSTING:  1 package (8 ounces) cream cheese, softened  1/2 cup butter, softened  2 cups confectioners' sugar  1/2 cup flaked coconut  In a large mixing bowl, beat the eggs, sugar and vanilla until fluffy. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple. Stir in walnuts. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.  Yield: 12 servings. Nutrition Facts One serving: (1 piece) Calories: 517 Fat: 20 g Saturated Fat: 11 g Cholesterol: 77 mg Sodium: 323 mg Carbohydrate: 82 g Fiber: 1 g Protein: 6 g  Source: Taste of Home  BAKED CHICKEN WITH 40 CLOVES OF GARLIC ~Submitted by Treva, NC 1 (3-or-4 pound) chicken cut into pieces  2 tablespoons olive oil  Salt and freshly ground pepper  40 large meaty garlic cloves un-peeled  1-3/4 cups dry white wine  4 thyme sprigs or 1/4 teaspoon dried  8 garlic croutons  2 tablespoons Cognac  Chopped fresh parsley for garnish  Preheat the oven to 350 degrees. Remove the skin from the chicken pieces. Heat the oil over medium heat in a heavy-bottomed flameproof casserole wide enough to accommodate the chicken in a single layer.  Add the chicken and salt and pepper lightly. Saute for 5 minutes then turn over and saute another 5 minutes. If the bottom of the pan scorches a little don't worry it won't affect the flavor of the dish. Remove the chicken pieces from the pot.  Add the garlic and saute stirring for 3 to 5 minutes until beginning to brown. Again don't worry about scorching. Spread the cloves in a single layer and return the chicken pieces to the pot. Add the wine thyme and rosemary and cover tightly.  Place the casserole in the oven and bake 45 minutes. Meanwhile make the garlic croutons. After 45 minutes check the chicken. It should be tender and fragrant. If it isn't quite cooked through or very tender bake another 15 minutes.  Remove the casserole from the oven. Heat the Cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot adjust seasonings and sprinkle with parsley.  To serve place a couple of croutons on each plate a piece of chicken or two topped with some of the sauce in the pan and several garlic cloves which your guests should squeeze out onto the croutons.  Serves: 4  Notes: Substitute chicken broth for the wine if you wish to eliminate alcoholic beverage  This is a lusty beautiful dish. The chicken becomes succulent and ever so fragrant as it bakes slowly in white wine with 40 un-peeled cloves of garlic. The garlic becomes mild sweet and soft as it cooks and you eat it like butter on croutons.  Most authentic French versions of this dish include more olive oil than most as well as some butter but the results here are heavenly.  Sometimes the chicken is cooked in an un-covered pan on top of the stove but because we remove the skin here and use very little fat the dish comes out best when the chicken is simmered in the oven in a closed pot.  Calories: 555; Protein: 49 g; Sodium: 455 mg; Cholesterol: 133 mg; Fat: 18 g; Carbohydrates: 49 g STRAWBERRY TRUFFLE PIE ~Submitted by Treva, NC 1 cup semisweet chocolate pieces  1 TBSP butter  1 8 oz pkg cream cheese, cubed and softened  2 TBSP orange juice  1/4 cup powdered sugar  1 9" pastry Shell, baked  1 pound whole strawberries, rinsed and stems removed  1/4 cup red currant (or apple) jelly  1/2 cup whipping cream , optional 2 TBSP sifted powdered sugar  In saucepan, combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and orange juice. Heat and stir until combined. Remove from heat. Stir in the 1/4 cup powdered sugar. Spread in bottom of baked pastry shell. Arrange berries, stem ends down, in chocolate. Melt jelly; brush over berries. Cover; chill in the refrigerator for at least 4 hours. Let stand at room temperature for 30 minutes before serving. If you wish to use the whipped cream, in chilled medium bowl, combine whipping cream, the 2 tablespoons powdered sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Dollop over pie. BEEF AND BUTTER-FAN POTATOES ~Submitted by Treva, NC 1 beef rolled rump roast (4 1/2 to 5 pounds)  1/2 teaspoon salt  1/8 teaspoon pepper  12 medium baking potatoes  1/4 cup butter or margarine, melted  1 teaspoon seasoned salt  1/4 cup Progresso® dry bread crumbs (any flavor)  Paprika or Old Bay Seasoning 1. Heat oven to 325°F. Place beef roast, fat side up, on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in center of thickest part of beef and does not rest in fat. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 140°F (for medium-rare) to 155°F (for medium). While beef is roasting, continue with recipe.  2. Peel potatoes. Make crosswise cuts 1/4 inch apart in each potato to within 1/2 inch of bottom. Heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; boil 10 minutes. Drain and cool slightly.  3. Brush each potato with butter, separating cuts slightly to resemble fan. Sprinkle with seasoned salt and bread crumbs. Place on rack with beef. Roast about 1 hour 30 minutes or until potatoes are tender and golden. Remove beef from oven and let stand 15 to 20 minutes or until thermometer reads 145°F (medium-rare) to 160°F (medium). Sprinkle potatoes with paprika or Old Bay Seasoning. Serve with beef juices.  Makes 12 servings  1 Serving: Calories 300 (Calories from Fat 80 ); Total Fat 4 g (Saturated Fat 4 g); Cholesterol 95 mg; Sodium 320 mg; Total Carbohydrate 23 g (Dietary Fiber 4 g); Protein 10 g Exchanges: 1 1/2 Starch; 4 Very Lean Meat; 1 Fat  Special Touch Use other special cutting patterns for the potatoes in this recipe. For Fan-Tan Potatoes, cut each peeled potato lengthwise into 1/8-inch slices, being careful not to cut completely through one end, and spread slices to resemble fans. For Crosscut Potatoes, cut each peeled potato diagonally into 1/2-inch slices, being careful not to cut completely through bottom; repeat in opposite direction. SPECIAL CINNAMON ROLLS ~Submitted by Treva, NC I have found the way to most men's heart outside of meat and potatoes is something sweet. My son-in-law particularly loves sweets.  2 packages (1/4 ounce each) active dry yeast  1/2 cup warm water (110° to 115°)  8 cups all-purpose flour  1 package (3.4 ounces) instant vanilla pudding mix  2 cups warm milk (110° to 115°)  2 eggs, lightly beaten  1/2 cup sugar  1/2 cup vegetable oil  2 teaspoons salt  1/4 cup butter, melted  FILLING:  1 cup packed brown sugar  2 teaspoons ground cinnamon  1 cup raisins  1 cup chopped walnuts  GLAZE:  1 cup confectioners' sugar  1 to 2 tablespoons milk  1/4 teaspoon vanilla extract  In a mixing bowl, dissolve yeast in water. Add next seven ingredients; mix well (do not knead). Place in a greased bowl; turn once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 8-in. rectangle; brush with butter. Combine filling ingredients; spread over dough. Roll up from long side; seal seam. Slice each roll into 12 rolls; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until nearly doubled, 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.  Yield: 2 dozen. Nutrition Facts One serving: (1 each) Calories: 364 Fat: 11 g Saturated Fat: 3 g Cholesterol: 26 mg Sodium: 294 mg Carbohydrate: 60 g Fiber: 2 g Protein: 7 g  Source: Taste of Home MACAROON BROWNIES ~Submitted by Treva, NC 1 cup butter, softened  2 cups sugar  4 eggs  1 teaspoon vanilla extract  2 cups all-purpose flour  1/2 cup baking cocoa  1/2 teaspoon cream of tartar  1/2 cup chopped walnuts  MACAROON FILLING:  1 package (14 ounces) flaked coconut  1 can (14 ounces) sweetened condensed milk  2 teaspoons vanilla extract  FROSTING:  3/4 cup sugar  1/4 cup milk  2 tablespoons butter  1 cup miniature marshmallows  1 cup (6 ounces) semisweet chocolate chips  1 teaspoon vanilla extract  In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa and cream of tartar; gradually add to creamed mixture. Stir in nuts. Spread half into a greased 13-in. x 9-in. x 2-in. baking pan. For filling, combine the coconut, condensed milk and vanilla; carefully spread over batter in pan. Top with the remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, combine the sugar, milk and butter in a saucepan; cook and stir until sugar is dissolved. Add the marshmallows and chocolate chips; cook and stir until melted. Remove from the heat; stir in vanilla. Cool until frosting reaches spreading consistency, about 25 minutes. Spread over the cooled brownies. Cut into bars.  Yield: 4 dozen. Nutrition Facts One serving: (1 each) Calories: 185 Fat: 9 g Saturated Fat: 5 g Cholesterol: 32 mg Sodium: 71 mg Carbohydrate: 26 g Fiber: 1 g Protein: 3 g  Source: Country Woman RACK OF LAMB - GREEK STYLE ~Submitted by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Serves 3 - 4 2 lbs. rack of lamb 2 1/2 Tbsp. lemon juice, freshly squeezed 1/4 cup extra virgin olive oil 1 tsp. dried oregano 4 large garlic cloves, minced 1/2 tsp. salt 1/2 tsp. black pepper, freshly ground 1 tsp. dry mustard 1 1/2 tsp. Greek spices Remove excess fat from rack of lamb and discard. Roll rack of lamb into a circle and tie with butchers string in 2 places to keep the rack from falling apart. Place small pieces of aluminum foil caps on the top or each lamb rib. This will prevent the bone from burning while broiling. Place lamb in a medium size bowl. In another bowl, whisk together, lemon juice, olive oil, oregano, garlic, salt, black pepper, dry mustard and Greek spices; whisk to blend well. Pour mixture over the lamb rack and let marinate for at least 1 hour. Preheat oven to HIGH broil. Place rack of lamb (with foil ends up) in an oven-proof baking dish and broil for about 20 minutes for medium-rare. DO NOT OVERCOOK. When cooked, remove from oven and let rest for 10 minutes. Cut string and then slice rack of lamb between the ribs. Allow 2 ribs with meat per serving. Serve with a mint sauce. POTATO CROQUETTES – DEEP FRIED ~Submitted by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Makes 24 croquettes 3 large Yukon Gold potatoes, about 2 lbs. 1/4 tsp. freshly grated nutmeg 1/2 tsp. Kosher coarse salt 1/2 tsp. coarse black pepper 1/2 cup all-purpose flour 1/2 tsp. salt 1/2 tsp. black pepper 1 cup fine bread crumbs 1/2 cup Panko bread crumbs ¾ tsp. granulated garlic powder 3 large eggs 1/4 cup whole milk, homogenized 3 cups vegetable oil for frying Peel potatoes, cut into pieces and place in a saucepan. Cover with water and bring to boil. Cook for about 15 minutes or until tender. Drain and mash potatoes and let cool slightly.  In a mixing bowl, add mashed potatoes, nutmeg, 1/2 teaspoon Kosher salt and 1/2 teaspoon of coarse pepper. Using about 1/4 cup of the potato mixture for each croquette, roll into 2" long by 3/4" thick logs. Place logs on a tray and cover with plastic wrap. Refrigerate for 20 minutes or longer to firm up the rolls.  In a bowl mix together flour, salt and pepper to season, mix well to blend. In a separate bowl, add bread crumbs and Panko bread crumbs, garlic powder and mix well.  In another bowl, whisk together eggs and milk until fluffy.  Roll each potato log into the flour mixture to coat. Then dip the logs into the egg mixture and then roll in the breadcrumbs. Dip again in the egg mixture and then roll again in the breadcrumbs, so that each croquette is double crusted. Heat the vegetable oil in a medium size frying pan on medium-high heat, 350 F. Fry croquettes in batches, cooking about 6 at a time. Cook for about 2 - 3 minutes or until golden brown, turning at least once. Remove onto paper towels to drain.  These croquettes can be cooked in a deep fryer if you have one. Serve with sour cream or yogurt and a sprinkle of chopped green onions. If desired, add ¼ cup freshly grated Padano cheese to the bread crumbs. NOTE: Padano cheese is the next best to Parmigiano Reggiano Cheese. Also, if you like them spicy, then add some Sambal Oelek or Tabasco sauce to the mixture.  OVEN-RACK BAKED SLICED POTATOES ~Submitted by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. 4 servings 4 large potatoes, peeled and sliced ½” thick granulated garlic powder for sprinkle ½ cup melted butter ½ cup plain yogurt or sour cream or a GARDEN DIP ½ cup finely chopped green onions or chives Preheat oven to 450 F. If you are using new potatoes or potatoes with a clean skin, DO NOT PEEL, just scrub well. You may use Russet, Yukon Gold, Red or White new potatoes. Cut potatoes lengthwise to ½” thick slices. Try to keep them the same thickness so they bake evenly. Place sliced potatoes in a large bowl of iced water and let sit for 5 minutes. Remove and pat dry on paper toweling. DO NOT RUB POTATOES WITH ANY OILS OR BUTTER. Sprinkle potato slices with granulated garlic powder or any other spice that you may like (this is optional). Place potato slices directly on the middle rack and bake in preheated 450 F oven for 20 minutes. Turn potato slices over and continue to bake for an additional 15 minutes or until cooked to your liking. The potato slices will puff up and turn a nice medium-brown. Remove potato slices into a large bowl. Drizzle some melted butter over potatoes; gently turn to coat. Serve with additional melted butter, a dollop of yogurt, sour cream or a GARDEN DIP and a sprinkling of chopped green onions or chives. UNCLE BILL’S JERUSALEM ARTICHOKES ALA PARM ~Submitted by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Serves 6 The chokes are real easy to make and they taste so delicious. 1 lb. Jerusalem artichokes (also known as sunchokes) 4 Tbsp. butter, melted ¼ tsp. salt ¼ tsp. granulated garlic powder ½ tsp. freshly grated coarse black pepper 1 tsp. dried dill weed ¼ cup finely chopped onions  ¼ cup finely chopped green onions or scallions ½ cup freshly grated Romano or Padano cheese (or more if desired) Preheat oven to 400 F. Scrub artichokes clean, DO NOT PEEL. Slice the artichokes ¼” thick; try and keep them the same thickness so that they cook evenly.  In a 13” x 9” oven-proof casserole dish, add melted butter. Place the sliced artichokes in dish, arrange them so they overlap slightly. Sprinkle with salt, garlic powder, black pepper and dried dill weed. Mix together onions and green onions and sprinkle over. Sprinkle with grated Romano or Padano cheese.  Bake in preheated 400 F oven for about 20 to 25 minutes or until cheese is melted and a light golden crust is formed. Remove from oven, cover with foil and let rest for 5 minutes before serving. The Jerusalem Artichokes should be slightly crunchy. The Jerusalem Artichokes are excellent raw in salads, sliced thin, or dice them small and add as many as you would like. NOTE: Padano cheese is the next best to Parmigiano Reggiano Cheese. Jerusalem artichokes are like a potato, they are not like the above ground grown green artichokes. ONION SAUCE ~Submitted by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Makes about 4 servings 3 large white onions, sliced thinly in rings 1 large red onion, sliced thinly in rings 3 Tbsp. butter 2 cups chicken broth or beef broth 1/2 cup dry red wine 2 tsp. French mustard or Dijon mustard 1 tsp. Worcestershire sauce 1/2 tsp. salt 1/2 tsp. black pepper Slice the onions and add to a large frying pan along with the butter. Cook the onions on medium-high heat for about 20 minutes, stirring frequently.  Reduce the heat to medium-low and continue to cook the onions until they are brown, stirring often. This could take up to 1/2 hour, so do not rush it. Add the broth, red wine, mustard, Worcestershire sauce, salt and pepper and simmer to reduce slightly, about 10 minutes, stirring frequently. This should turn out to be more of a sauce, rather than gravy. Adjust seasonings to taste. Serve over sausages, ground beef, chicken or mashed potatoes. MARINADE FOR BEEF JERKY ~Submitted by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. 3 lbs. boneless inside roast or sirloin roast 1/4 cup liquid smoke 1 tsp. sesame oil 1 tsp. tempura dipping sauce 1 1/2 cups soy sauce 3 Tbsp. Worcestershire sauce 4 large garlic cloves, minced 1 tsp. granulated garlic powder 3/4 cup brown sugar 1/4 cup pancake syrup 1 tsp. black pepper, freshly ground 3/4 cup beer or dry red wine If using fresh meat, freeze partially before slicing, meat will slice much easier. Slice meat about 1/8" thickness. In a large bowl, combine liquid smoke, sesame oil, tempura dipping sauce, soy sauce, Worcestershire sauce, minced garlic, garlic powder, brown sugar, pancake syrup, black pepper and beer or red wine. Add sliced meat to the marinade, cover and refrigerate for at least 12 hours. Place meat on trays in dehydrator. Sprinkle marinated slices with additional black pepper in amounts to suit your taste. Dehydrate until crispy. The length of time will depend on the type of dehydrator you are using. Therefore, the time will vary from 16 hours to 36 hours and the thickness will also dictate the length of time required to dehydrate. When done, let cool and store in glass containers with a tight lid. BREADED BREAST OF CHICKEN (CHICKEN CUTLETS) ~Submitted by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Servings 4 – 6 4 each boneless, skinless chicken breast halves ½ cup dried bread crumbs ½ cup Panko bread crumbs 3 Tbsp. yellow corn meal 1 tsp. Italian spices ¾ tsp. granulated powder 1 tsp. dried dill weed ½ tsp. salt ½ tsp. black pepper 2 large eggs 2 Tbsp. whole milk, homogenized 4 Tbsp. extra virgin olive oil 3 large garlic cloves, crushed Remove all fat from chicken breasts and discard. Cut chicken in half horizontally. Place breasts between 2 pieces of wax paper or into a zip-lok bag sprayed with a vegetable oil. The oil in the zip-lok bag helps the chicken to slide easily when pounding. Using a mallet or a rolling pin, carefully pound chicken until about ¼” thickness; set aside. In a mixing bowl, combine both bread crumbs, yellow corn meal, Italian spices, granulated garlic powder, dried dill weed, salt and pepper; mix well. In a smaller mixing bowl, beat together 2 eggs along with 2 tablespoons of milk; beat until fluffy. Dip chicken in egg mixture and coat well. Now dip in bread crumb mixture to coat all surfaces. Heat a large frying on medium heat, add olive oil and crushed garlic and saute’ until golden; remove garlic and discard. Place chicken in frying pan and brown on both sides, about 1 /2 to 2 minutes on each side or until chicken is cooked through and no pink is showing. To test for doneness, make a small cut in the center of the chicken breast. Serve hot. BEEF CURRY DEEP FRIED IN A YOUNG COCONUT ~Submitted by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Serves 4 1 large young, green coconut – the green is cut away and  the color is now white 2 Tbsp. extra virgin olive oil 4 oz. fryer chicken, cut into small pieces (both white &  dark meat if desired) ½ tsp. turmeric 2 tsp. curry powder 1 tsp. chili powder 2 small whole cloves 1 1 - inch piece of cinnamon stick 1 tsp. finely grated fresh ginger root 2 large garlic cloves, grated ¼ tsp. salt 1/8 tsp. ground cardamom 2 fl.oz. fresh coconut juice from young coconut 1 small onion, finely chopped 1 small potato, peeled and cut into ¼ inch cubes 1 medium celery rib, chopped small 1 small carrot, peeled and grated 3 shakes cayenne pepper (optional) ¼ cup whipping cream Remove the top of the young coconut by using a heavy sharp knife or a cleaver. Tap knife or cleaver with a hammer. Reserve cap to be used later. Pour coconut liquid into a bowl and reserve. In a frying pan, heat olive oil on medium-high heat. Add chicken pieces and cook for 2 minutes stirring frequently. Add turmeric, curry powder, chili powder, whole cloves, cinnamon stick, Grated ginger root, grated garlic, salt, cardamom and stir well to coat chicken. Add coconut liquid, onion, potato, celery, grated carrot and cayenne pepper. Cover and cook for 2 minutes, stirring occasionally. Stir in whipping cream and cook for 1 minute longer. Spoon curried mixture into coconut. Replace the cap of the coconut. Spoon batter mixture over entire coconut to coat well. Heat oil in a narrow tall pot or a deep fryer. Pot should be large enough to accommodate the coconut with space all around for the oil. Heat oil to 375 F. Carefully lower the coated coconut into the hot oil. Deep fry for 30 minutes. Remove coconut from hot oil with a two-prong fork. Remove the cap carefully as the curry mixture will be steaming. Spoon mixture out and serve over cooked rice. You may also eat the deep fried coating on the coconut. See: Uncle Bill's Beer Batter for Deep Fried Veggies 'n' Things for coconut. Uncle Bill's Beer Batter for Deep Fried Veggies 'n' Things I developed this recipe in 1982 and published it in my cookbook in 1996. It has been a favorite with many who have tried it.  35 min | 15 min prep  Serves 8  extra virgin olive oil or  canola oil or  safflower oil, for deep frying (I use extra virgin, but Canola or Safflower oil is also okay to use)  1 tablespoon onion soup mix  1 cup all-purpose flour  1 teaspoon baking powder  2 large eggs  1 tablespoon Dijon mustard or prepared mustard  1/2 cup beer (of your choice)  8 ounces broccoli florets  8 ounces cauliflower florets  8 ounces small button mushrooms  8 ounces zucchini, sliced into 1/4 inch rounds (Do Not Peel)  In a deep fryer, add oil as per directions for your deep fryer and heat to 375°F.  In a large mixing bowl, add onion soup mix, flour, baking powder, eggs and mustard and whisk until smooth and well blended.  Add beer and mix with a spoon to blend.  Let batter rest for about 10 minutes before using.  Prepare vegetables, rinse and pat dry with paper towels.  Dip veggies into batter, drop into hot oil in batches and deep fry until golden brown, turning at least once.  When done, remove and place on paper toweling to absorb excess oil.  Serve hot with your favorite dipping sauce or Uncle Bill's Garden Dip.  BASMATI RICE WITH MUSHROOMS AND TOMATO ONION CURRY As served at Vij's in Vancouver ~Submitted by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Makes 6 servings RICE 1 1/2 cups basmati brown rice  3 1/2 cups cold water 1 Tbsp. extra virgin olive oil 1 tsp. salt 5 strands red saffron MUSHROOM CURRY 1/2 cup butter 1 Tbsp. cumin seeds 3 large garlic cloves, finely chopped 1 tsp. turmeric 1/2 tsp. red cayenne pepper 1 tsp. garam masala 2 tsp. salt 3 cups water 1 small tomato (about 1/2 lb.) chopped 1 large onion (about 1 lb.) chopped small 1 lb. mushrooms of your choice - shitake, crimini, oyster, white or Portobello (use combination if you prefer) 1/2 bunch cilantro, finely chopped  RICE In a medium pot, wash rice a few times in cold water, drain well. Add 3 1/2 cups cold water and let soak for 10 minutes. Place pot on high heat and add olive oil, salt and saffron strands. Bring to boil; reduce heat to low, cover and let simmer for 15 minutes. Turn off heat, but do not remove lid for 5 minutes. Remove lid and stir to fluff. MUSHROOM CURRY The only mushrooms to wash are crimini, white or Portobello; the rest, just wipe with a damp cloth. If using a combination of mushrooms, cut to the same size. In a large pot, heat butter on low heat until it melts. Add cumin seeds, and increase heat slightly. Saute the cumin seeds for about 45 seconds or until they start to sizzle. Make sure the heat is not too high so the butter does not burn. Add the onions, and saute for 7 to 8 minutes or until they are light brown. Reduce heat to low, and add turmeric, cayenne pepper, garam masala and salt. Increase heat slightly and saute for 2 minutes. Add the water, increase heat to high, cover and bring to boil. Remove lid, reduce heat to medium and add the mushrooms and the tomatoes. Stir well and return to boil, then turn off heat. When you are ready to serve, stir in the chopped cilantro. Place equal portions of rice in large bowls, ladle mushroom curry sauce over the rice and serve. Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

BANANA SPLIT CHEESECAKE ~Submitted by Treva, NC CATEGORY Lower Fat  METHOD Freezer  PREP 35 min. TOTAL 35 min.  1 can (8 ounces) unsweetened crushed pineapple, divided  2 medium firm bananas, sliced  1 reduced-fat graham cracker crust (8 inches)  1 package (8 ounces) fat-free cream cheese  1-1/2 cups pineapple sherbet, softened  1 package (1 ounce) sugar-free instant vanilla pudding mix  1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed, divided  4 maraschino cherries, divided  1 tablespoon chocolate syrup  1 tablespoon caramel ice cream topping  1 tablespoon chopped pecans  DIRECTIONS  Drain pineapple, reserving juice. In a small bowl, combine bananas and 2 tablespoons reserved juice; let stand for 5 minutes. Drain bananas, discarding juice. Arrange bananas over bottom of crust; set aside. In a large mixing bowl, beat cream cheese and 2 tablespoons reserved pineapple juice. Gradually beat in sherbet. Gradually beat in pudding mix; beat 2 minutes longer. Refrigerate 1/3 cup pineapple until serving; fold remaining pineapple into cream cheese mixture. Fold in 2 cups whipped topping; spread evenly over banana slices. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Chop three maraschino cherries and pat dry; arrange cherries and reserved pineapple around edge of pie. Drizzle with chocolate syrup and caramel topping. Dollop remaining whipped topping onto center of pie. Sprinkle with pecans; top with remaining cherry.  Yield: 10 servings. Nutrition Facts One serving: 1 piece Calories: 247 Fat: 6 g Saturated Fat: 4 g Cholesterol: 3 mg Sodium: 336 mg Carbohydrate: 41 g Fiber: 1 g Protein: 5 g Source: Light & Tasty DAD'S MEATBALL HERO SANDWICH ~Submitted by Ann, FL  This meatball hero is specially designed to include nutrients that most men don't get enough of. Treat Dad to a sandwich that he won't guess is actually good for him.  MAKE-AHEAD: If you make the meatballs and sauce ahead of time and freeze them separately in single-serving portions, you can prepare this recipe one sandwich at a time. Each sandwich takes 4 meatballs and a generous 3/4 cup sauce. Total time: 1 hour 30 minutes Hands-on time: 35 minutes Ingredients: 2/3 cup canned chickpeas (4 ounces), rinsed and drained 2-1/2 teaspoons oregano 1 teaspoon ground fennel 3/4 teaspoon salt 1/2 teaspoon pepper 8 ounces lean ground sirloin 8 ounces ground turkey breast  3/4 cup quick-cooking oatmeal 2 large egg whites 2 tablespoons plus 4 teaspoons olive oil  1-1/2 cups grated carrots (5 ounces) 4 large cloves garlic, minced 1 can (28 ounces) crushed tomatoes 1 can (14.5 ounces) no-salt-added diced tomatoes 1 apple, peeled and grated 30 ounces baguette (preferably whole wheat), cut into six 7-inch lengths  6 tablespoons grated Parmesan (optional) 1. In a mini food processor, combine the chickpeas, 1/2 teaspoon of the oregano, the fennel, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Process to a coarse paste. In a large bowl, combine the beef and turkey. Add the chickpea mixture, oatmeal and egg whites, and thoroughly combine. Form into 24 meatballs.  2. In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the carrots, garlic and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until softened, about 5 minutes.  3. Add the remaining 2 teaspoons oregano, the tomatoes and apple. Bring to a boil. Reduce to a simmer, cover and cook until the carrots are soft and the flavors are blended, about 30 minutes. With a stick blender or in a food processor, blend the sauce to a coarse puree.  4. In a large nonstick skillet, heat the remaining 4 teaspoons oil over medium-high heat. Add the meatballs and cook until lightly browned all over, 3 to 4 minutes. Add the sauce, reduce to a simmer and cook until the meatballs are cooked through, about 25 minutes. 5. Meanwhile, halve each length of bread horizontally. Pull out some of the bread from the center of both sides. (This reduces the calories and makes a channel for the meatballs and sauce.) Spoon some sauce on both sides of the bread. Put 4 meatballs on the bottom half and top with more sauce. Top with 1 tablespoon Parmesan if desired Makes 6 servings Each serving has: 585 calories, 13 g fat (2.3 g saturated), 35 g protein, 85 g carbohydrates (8.4 g fiber), 35 mg cholesterol, 1270 mg sodium. Good source of: thiamin, riboflavin, niacin, vitamin B12, folate, selenium, zinc.  Source: Hallmark Magazine CHOCOLATE WALNUT CAKE ~Submitted by Treva, NC Low Sodium | Low Sat Fat | Heart Healthy  This decadent, omega-3-rich cake was inspired by flourless Passover nut cakes. It's better if it sits overnight so the marmalade or jam can mellow with the chocolate and soak into the cake. Makes 12 servings ACTIVE TIME: 1 hour TOTAL TIME: 3 & 3/4 hours (including cooling time) EASE OF PREPARATION: Moderate 8 large eggs, at room temperature 1 cup granulated sugar, divided 1/2 cup packed dark brown sugar 1 & 1/2 cups toasted ground walnuts (about 2 cups walnut halves; see Tip) 2 teaspoons vanilla extract 6 tablespoons all-purpose flour 1/3 cup cocoa powder, sifted 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 3/4 cup orange marmalade or other jam, such as apricot or raspberry  1 teaspoon confectioners' sugar 1. Preheat oven to 375 degrees F. Lightly oil and flour a 9-inch springform pan, tapping out any excess flour. 2. Crack 2 eggs into a large bowl. Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs. Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.) You should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl. 3. Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup granulated sugar and continue beating until soft peaks form. Set aside. 4. Clean and dry the beaters. Add brown sugar and the remaining 2/3 cup granulated sugar to the eggs and yolks and beat with the mixer at medium speed until thick and light in color, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula; beat in the toasted ground nuts and vanilla until combined. Beat in flour, cocoa powder, salt and cinnamon just until combined, scraping down the sides as needed. Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites with very gentle arcs, just until incorporated (some white streaks may still be visible). Gently pour the batter into the prepared pan. 5. Place the pan in the oven and reduce heat to 325 degrees F. Bake the cake until set, puffed and spongy but nonetheless firm, 40 to 45 minutes. Transfer to a wire rack and let cool completely, about 2 hours. As it cools, the cake will shrink away from the sides of the pan. 6. Remove the pan's side. Release the cake from the pan's bottom using a long, thin, metal spatula and carefully transfer it to a serving plate. Slice the cake horizontally into two layers with a long, thin knife. Gently lift off the top. Spread the marmalade (or jam) over the bottom layer and replace the top. Do not press down. Sprinkle with confectioners' sugar just before serving. NUTRITION INFORMATION: Per serving: 285 calories; 10 g fat (2 g sat, 2 mono); 141 mg cholesterol; 45 g carbohydrate; 7 g protein; 2 g fiber; 159 mg sodium. Nutrition bonus: Selenium (19% daily value). TIP: Tip: To toast and grind walnuts, spread them on a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes. Let the nuts cool on a plate then grind into a coarse meal in a food processor or blender.  MAKE AHEAD TIP: Equipment: 9-inch springform pan SPICY BREADED CHICKEN ~Submitted by Maggie, TX This is a Taste of Home recipe that tastes great hot or cold. Besides being low-sodium, the recipe contains no added fat. The seasoning can be adjusted according to your taste. INGREDIENTS  1/2 cup dry bread crumbs 1 tablespoon nonfat dry milk powder 1-1/2 teaspoons chili powder 1/4 teaspoon garlic powder 1/4 teaspoon ground mustard 1/4 cup fat-free milk 1 broiler/fryer chicken (3 pounds), cut into pieces and skinned DIRECTIONS In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder and dry mustard; set aside. Place milk in a shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat. Place chicken, bone side down, in a 13-in. x 9-in. x 2-in. baking pan coated with vegetable cooking spray. Bake, uncovered, at 375° for 50 to 55 minutes or until juices run clear. Yield: 6 servings. Nutrition Facts One serving: Calories: 233 Fat: 8 g Saturated Fat: 0 g Cholesterol: 93 mg Sodium: 154 mg Carbohydrate: 8 g Fiber: 0 g Protein: 31 g Diabetic Exch: 4 lean meat, 1/2 starch. Source: Taste of Home Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

GRILLED PORK LOIN ~Submitted by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 1 pound boneless center-cut pork loin, trimmed of excess fat - 3 tablespoons minced fresh basil - 2 large tomatoes, sliced about 1/2 inch thick DIRECTIONS Cut pork loin into 4 equal cutlets no more than 1/2 inch thick. Grill or broil pork. When first side is done, turn pork over and place basil and 1 tomato slice on top. Cover grill and continue cooking until pork is done. (If you cannot cover the grill, cutlets can be placed in a microwave after grilling to cook the tomatoes slightly.) Garnish each plate with remaining tomato slices. Nutritional Information Per Serving (1/4 of recipe): Calories: 205, Fat: 8 g, Cholesterol: 78 mg, Sodium: 66 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 28 g Diabetic Exchanges: 3 Lean Meat, 1 Vegetable Source: "Magic Menus for People with Diabetes" ROAST CHICKEN WITH CORN BREAD STUFFING ~Submitted by Treva, NC Yield: 6 servings  Ingredients: - 1 roasting chicken (about 3 pounds)  - Vegetable cooking spray  - 1-1/2 teaspoons dried rosemary leaves, divided  - 1-1/2 cups thinly sliced celery  - 3/4 cup chopped onion  - 1/4 cup coarsely chopped pecans, optional  - 3/4 teaspoon dried sage leaves  - 1/4 teaspoon dried thyme leaves  - 3 cups corn bread stuffing mix  - 1-1/2 cups reduced-sodium chicken broth  - Salt and pepper, to taste  - 2 egg whites or 1/4 cup no-cholesterol real egg product  Directions: Spray chicken with cooking spray; sprinkle with 1 teaspoon rosemary. Roast chicken on rack in roasting pan at 375 degrees F. Until meat thermometer inserted in thickest part of thigh, away from bone, registers 170 degrees (chicken leg will move freely and juices will run clear), about 1-1/2 hours. Let chicken stand 10 minutes before carving.  While chicken is cooking, spray medium skillet with cooking spray; heat over medium heat until hot. Saute celery, onion, and pecans until vegetables are tender, 3 to 5 minutes. Stir in sage, thyme, and remaining 1/2 teaspoon rosemary; cook over medium heat 1 to 2 minutes.  Add vegetable mixture to stuffing mix in large bowl; add chicken broth and toss. Season to taste with salt and pepper. Mix in egg whites. Spoon stuffing into greased 2-quart casserole. Bake, covered, in oven with chicken during last 30 to 45 minutes roasting time.  Nutritional Information Per Serving (1/6 of recipe):  Calories: 258 Fat: 6.1 g Saturated Fat: 1.6 g Cholesterol: 57.9 g Sodium: 548 mg Protein: 24.4 g Carbohydrate: 25.3 g  Diabetic Exchanges:  1/2 Vegetable 1-1/2 Bread/Starch 2-1/2 Meat SWISS STEAK ~Submitted by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 1 pound well-trimmed beef top round steak (about 3/4-inch thick), cut into 8 equal pieces - 2 tablespoons whole-wheat pastry flour or unbleached flour - 1/2 teaspoons ground black pepper - 1 tablespoons canola oil - 1 medium yellow onion, sliced and separated into rings - 14-1/2 ounce can stewed tomatoes DIRECTIONS Rinse the meat and pat dry with paper towels. Combine the flour and pepper and, using a meat mallet, pound the flour mixture into the meat until the meat is slightly less than 1/2-inch thick.  Coat a large nonstick skillet with the oil and preheat over medium-high heat. Add the steak pieces and cook for a couple of minutes on each side, until nicely browned. Top with the onions and pour the undrained tomatoes over the top.  Cover and cook over low heat for about 45 minutes, until the meat is tender. Serve hot. Nutritional Information Per Serving (1/4 of recipe): Calories: 257, Carbohydrates: 12 g, Cholesterol: 76 mg, Fat: 8.5 g, Saturated Fat: 2 g, Fiber: 1.6 g, Protein: 32 g, Sodium: 266 mg, Calcium: 43 mg Diabetic Exchanges: 3 Lean Meat, 1 Vegetable, 1/2 Starch, 1/2 Fat Source: "The Complete Diabetes Prevention Plan" CHILE CHEESE LOG ~Submitted by Maggie, TX Ingredients  1 cup shredded reduced fat cheddar cheese (4 oz)  1/2 cup part-skim ricotta cheese  1 tbsp finely chopped parsley  1 tbsp chopped green chile  1-1/2 tsp dried minced onion  1 clove garlic, minced  2-3 drops liquid hot pepper seasoning  2 tbsp finely chopped Planters ® pecans  20 Triscuit ® wafers  Directions  In electric blender or food processor, blend cheddar and ricotta cheese until just combined.  Spoon mixture into a bowl; stir in parsley, chiles, onion, garlic and hot pepper seasoning.  Shape into 5-inch log; wrap in waxed paper or plastic wrap and chill at least 2 hours.  To serve, roll log in pecans; cut log into 1/4-inch slices. Place slices on wafers.  Calories: 52 Sodium: 78 mg Cholesterol: 6 mg Fat: 3 g Carbohydrates: 4 g Exchanges: .2 Starch/Bread; .3 Meats; .2 Fat Source: Triscuit Wafers Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

ICE CREAM BREAD ~Submitted by Chris M., NM Ice cream gets a whole new use in this tender bread recipe from Katherine Kuehlman of Greenville, South Carolina. “I found this recipe and pared it down for two,” she writes. Be sure to use full-fat ice cream for best results. 1 cup butter pecan ice cream, softened 3/4 cup self-rising flour 1 tablespoon sugar In a small bowl, combine the ice cream, flour and sugar. Transfer to a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (6 slices). Source: Cooking for 2 Magazine HOMEMADE CHICKEN PARMIGIANA ~Submitted by Mary S., Nashville, TN 1 tablespoon butter  1 teaspoon minced garlic  1/3 cup minced onion  1 (14.5 ounce) can diced tomatoes with juice  1/2 teaspoon sugar  1/4 cup heavy cream  salt and pepper to taste  1/3 cup fine dry bread crumbs  2 tablespoons freshly grated Parmesan cheese  1/2 teaspoon dried oregano  1 egg, beaten  2 tablespoons milk  3 (5 ounce) skinless, boneless chicken breast halves  3 tablespoons olive oil  3/4 cup shredded Mozzarella cheese  1 tablespoon freshly grated Parmesan cheese  Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm. Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes. To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce. Serves 3. STEAK DIANE FOR TWO ~Submitted by Jean, Syracuse, NY Please visit my web site: Cooking With JP 2 (6 oz.) beef fillets, cut from the tenderloin (filet mignon), preferably not too lean  Salt and pepper  1 tablespoon extra virgin olive oil  2 tablespoons butter  1 tablespoon minced shallot or onion  1 teaspoon Dijon mustard  1 teaspoon Worcestershire sauce, or to taste  1/2 cup heavy cream or half-and-half  Lemon juice to taste, optional  Chopped fresh chives or parsley leaves for garnish  1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter.  2. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning.  3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. DINNER MEAT LOAF MUFFINS ~Submitted by Maggie, TX This recipe serves six - but - freezes well. The two of you can have tasty meat loaf in minutes, then for another dinner and perhaps sandwiches in minutes! Ingredients 1 teaspoon olive oil  1 cup finely chopped onion  1/2 cup finely chopped carrot  1 teaspoon dried oregano  2 garlic cloves, minced  1 cup ketchup, divided  1 1/2 pounds ground beef, extra lean (raw)  1 cup finely crushed fat-free saltine crackers (about 20)  2 tablespoons prepared mustard  1 teaspoon Worcestershire sauce  1/4 teaspoon freshly ground black pepper  2 large eggs  Cooking spray Preparation Preheat oven to 350°. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.  Yield 6 servings (serving size: 2 "muffins") Nutritional Information CALORIES 276(28% from fat); FAT 8.6g (sat 3g,mono 4g,poly 0.8g); IRON 3.9mg; CHOLESTEROL 131mg;  CALCIUM 48mg; CARBOHYDRATE 21.7g; SODIUM 759mg; PROTEIN 28.7g; FIBER 1.8g Source: Cooking Light, March 2006 Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice

ROASTED CHICKEN This is such a versatile dish. I will often roast chicken when I am trying out a new side dish or dessert as it goes well with just about anything. Ingredients: One 2 ½ to 3 pound chicken ½ cup butter ¼ cup lemon juice (I use RealLemon) 2 tbsp honey (I use only OhioHoney.com) 2 tsp rosemary (fresh is best) 1 clove finely chopped garlic (I use more) Procedure: Preheat oven to 375 º F. Rinse chicken and pat dry with paper towels. Put chicken, breast side up, in roasting pan.  Melt butter over low heat in saucepan. Stir in lemon juice, honey, rosemary and garlic. Brush butter mixture over chicken.  Roast uncovered for 1 ¼ hours, brushing chicken several times with butter mixture.  COOKIES & CREAM FREEZE Prep Time: 30 min Total Time: 3 hr 30 min Makes: 12 servings, one piece each 4 squares BAKER'S Semi-Sweet Baking Chocolate 14 OREO Chocolate Sandwich Cookies, divided  1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened  1/4 cup sugar  1/2 tsp. vanilla  1 tub (8 oz.) COOL WHIP Whipped Topping, thawed  MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.  BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.  SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.  Nutritional Information: Calories 240 Total fat 16 g Saturated fat 10 g Cholesterol 20 mg Sodium 160 mg Carbohydrate 24 g Dietary fiber 1 g Sugars 17 g Protein 3 g Vitamin A 6 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 6 %DV  Source: Kraft Foods CHICKEN-FRIED STEAK AND CREAM GRAVY There are so many recipes for real Chicken-Fried Steak and Cream Gravy. This one is just about a perfect match for my own, and I decided to use it rather than try to dig mine up for you. I don't really follow a recipe, but this runs pretty close. This is the epitome of man-pleasing food. Ingredients: 1 1/2 pounds of top-round steak 2 cups of flour 3 eggs 1/2 cup of milk or buttermilk 1/2 teaspoon of salt 1 teaspoon of cracked black pepper (can also add cayenne to add more heat) Lard or vegetable oil Method: Cut your top-round steak into four pieces. Pound beef with a meat tenderizer until flattened and almost doubled in size. Place flour in a large bowl and season with salt and pepper to taste. Mix eggs in another large bowl with milk. Take piece of tenderized beef and coat in flour. Dip coated beef into egg mixture and then dip back into flour again. Heat on medium enough oil or lard to fill halfway up the sides of a cast-iron skillet. When a drop of water makes the oil sizzle, it's ready for frying. Take the coated beef and place it in the skillet. When the blood (er, red-meat juice) starts bubbling out of the top of the steak (about three to four minutes) gently turn it over with a long fork (using a spatula can cause the oil to splash out of the skillet). Cook another five minutes and then take the chicken-fried steak out of the pan and drain on a paper-towel-lined plate. Repeat process for remaining cutlets. And while you're frying the others, you can keep the cooked steaks warm in the oven. Makes four chicken-fried steaks. Serve with cream gravy made from the pan drippings. You can plate it with any vegetables you like, but mashed potatoes are the traditional side of choice. And my dad favors also serving it with a wedge of iceberg lettuce filled with blue-cheese dressing, because he's fancy that way. Cream Gravy Ingredients: Two tablespoons of pan drippings, bacon grease or vegetable oil Two tablespoons of flour 1 1/2 cups of milk 1 teaspoon of cracked black pepper Salt to taste Method: Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes until a dark roux is formed. Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes. Add pepper and salt to taste. If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time. Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak, grits, vegetables, rice or anything else you can imagine. Source: http://homesicktexan.blogspot.com/ PEACH COBBLER Here's another staple in Texas, and warms the heart of just about any man for whom its prepared. It comes from the Salt Lick Restaurant in Austin, TX.  Ingredients Batter: 1/2 cup melted butter  1 cup flour  1 cup sugar  2 teaspoons baking powder  1/4 teaspoon salt  2/3 cup room temperature milk  1 room temperature egg  Filling: 1 (28 ounce) can sliced peaches, drained  1 cup sugar  1 teaspoon cinnamon  1/2 teaspoon nutmeg  Directions Melt butter in a 9 x 13 inch pan.  Mix together flour, sugar, baking powder & salt.  Stir in milk & egg.  Pour evenly over melted butter.  Combine peaches, sugar & spices and spread over batter - DO NOT STIR!  Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.  Serve warm with ice cream.  Serves 12 (yeah, right!). RED BEANS AND RICE This is an Emeril Legasse recipe. Again, it just about fits my method and ingredients except I use pinto beans, and substitute bacon for the tasso. I also remove the hocks, chop the meat, and return to the pot. Difficulty: Medium  Prep Time: 20 minutes  Cook Time: 2 hours 30 minutes  Yield: 8 servings 1 pound dried red beans, rinsed and sorted over  3 tablespoons bacon grease  1/4 cup chopped tasso, or chopped ham  1 1/2 cups chopped yellow onions  3/4 cup chopped celery  3/4 cup chopped green bell peppers  1/2 teaspoon salt  1/2 teaspoon freshly ground black pepper  Pinch cayenne  3 bay leaves  2 tablespoons chopped fresh parsley  2 teaspoons fresh thyme  1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces  1 pound smoked ham hocks  3 tablespoons chopped garlic  10 cups chicken stock, or water  4 cups cooked white rice  1/4 cup chopped green onions, garnish Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.  In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)  Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.  Serve over rice and garnish with green onions. Source: Emeril Lagasse CORNBREAD SALAD I was amazed at how much men enjoy this salad. Initially, they'll place a small amount on their plate (just so as not to insult that pretty cook). Then they start piling it on, eating it with total abandon. Most of my friends will use Jiffy Cornbread mix... a full batch of it, then pre-chopped veggies from the deli. You can use pre-cooked bacon, too. This is sometimes called "Confetti Cornbread Salad" and is a terrific recipe. Cornbread:  1 tablespoon vegetable oil  3 cups buttermilk  2 eggs  2 cups yellow cornmeal  1 teaspoon baking soda  1 teaspoon baking powder  1 teaspoon salt  1/2 cup chopped jalapeno peppers Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned. Dressing:  1 package ranch style dressing mix  8 ounces sour cream  1 cup mayonnaise  1 recipe cornbread  2 (16-ounce) cans pinto beans, drained  3 cups shredded cheddar  3 large tomatoes, chopped  1/2 cup chopped green bell pepper  1/2 cup chopped green onions  1/2 cup chopped chile peppers  1 1/2 cups bacon pieces  1 (15-ounce) can corn, drained Combine ranch dressing mix, sour cream and mayonnaise and set aside. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chile peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving. Serves 10 to 12. EASY CHICKEN PAPRIKASH Serves: 4 Prep. time: 5 minutes Cooking time: 20 1 can (14 oz.) chicken broth, (1 3/4 cups) 1/4 cup all-purpose flour 2 tsp. paprika 1/8 tsp. ground red pepper 4 boneless chicken breast halves 1 medium onion, sliced 1/3 cup plain yogurt 4 cups hot cooked egg noodles MIX broth, flour, paprika and pepper. COOK chicken in nonstick skillet until browned. ADD flour mixture. Cook and stir until mixture boils and thickens. Add onion. Cover and cook over low heat 10 min. or until chicken is done. Remove from heat. STIR in yogurt. Serve with noodles. Source: Swanson's Simply Delicious Cookbook OVEN-BAKED BRISKET This is another way to charm that man. The leftovers are excellent so don't put off making it because its more than the 2 of you can consume in one meal. We do this often when it is rainy or simply too hot to cook outdoors. 1 cup chili sauce 2 cups ketchup 1 1/4 cups cola soft drink 1 (1.4-ounce) package French onion soup recipe mix 1 (3- to 4-pound) beef brisket, trimmed Stir together first 4 ingredients in a small bowl. Place brisket, fat side up, in an aluminum foil-lined 13- x 9-inch baking dish. Pour chili sauce mixture over brisket. Cover with foil, and seal. Bake at 350° for 3 hours. Remove from oven; let stand 20 minutes. Slice meat, and pour sauce over slices.  Yield: Makes 6 servings Source: Southern Living, May 2003 PEPPERY CHICKEN-FRIED CHICKEN Another specialty in these parts. Leftovers are perfect sliced into strips and placed atop a fresh salad with Ranch Dressing. 8 (6-ounce) skinned and boned chicken breasts 4 1/2 teaspoons salt, divided 2 1/2 teaspoons freshly ground black pepper, divided 76 saltine crackers (2 sleeves), crushed 2 1/2 cups all-purpose flour, divided 1 teaspoon baking powder 1 teaspoon ground red pepper 8 cups milk, divided 4 large eggs Peanut oil Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon black pepper evenly over chicken. Set aside. Combine cracker crumbs, 2 cups flour, baking powder, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and ground red pepper. Whisk together 1 1/2 cups milk and eggs. Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil to a depth of 1/2 inch in a 12-inch skillet (do not use a nonstick skillet). Heat to 360°. Fry chicken, in batches, 10 minutes, adding oil as needed. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack in a jellyroll pan. Keep chicken warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet. Whisk together remaining 1/2 cup flour, remaining 2 1/2 teaspoons salt, remaining 1 teaspoon black pepper, and remaining 6 1/2 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with chicken.  Yield: Makes 8 to 10 servings Source: Southern Living, March 2004 BEST CORN BREAD EVER Ingredients: 1 cup butter 1 cup granulated sugar 4 eggs One 4 ounce can green chiles, seeded and chopped (optional) One 16 ounce can cream-style corn 1/2 cup shredded mild cheddar cheese 1 cup sifted flour 1 cup yellow corn meal 4 tsp baking powder 1/2 tsp salt Directions: Preheat oven to 350F. Cream butter and sugar. Add eggs, one at a time, while mixing well. Add chiles (optional), corn, and cheese, mix well. Sift flour and corn meal together with baking powder and salt. Add to corn mixture and blend well. Pour into greased and floured 9 x 13 inch pan. Place in oven and immediately reduce heat to 300F. Bake for 1 hour. Source: Taste of Oregon Cookbook

A to Z Readers' Family-Owned Business Guide

GOURMET MADE EASY First Edition Now on CD CD Price: $8.95 Free shipping PayPal preferred. Check ok.  philmn@charter.net Printed Book Can Be Purchased at: http://stores.lulu.com:80/store.php?fAcctID=1489338 Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too. This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS !

Information & Credits

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday. The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends. Handy Links A Vote of thanks for this Publication Tell a friend about this Ezine A to Z Recipes Website Contact Publisher Submit a Recipe Sign Up To Leave A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation A to Z Recipes QT Discussion Forum Subscription information This issue was sent to [%Email%]. To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message. *Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).