A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes newsletter. I've been a bit busy lately and not had a lot of time to cook. If you're like me and sometimes have little time for the kitchen, I've selected some recipes in this issue that will suit your life to a "T". We'll get to the recipes in just a second.

It has been a very busy week for us here in Texas. Oh, the weather has been perfect (if you call scorching sun and clouds of mosquitoes perfect, ha-ha). I have my daughter, Angela, attending driving school. Around here, she is considered "old" to be attending (she is 17) as her classmates are 14 and 15 years old. She is the senior student. Any-hoo, we have been doing some driving together and she has done quite well. She has told me "why do parents let their younger teens drive, Mom? This is serious, much too serious, for babies". What a smart young lady, huh? Yes, I've always considered young drivers as babies being given a 4,000-pound weapon by their parents for their fifteenth birthday. What a gift. Doing what I do for a living, let me tell you... young drivers prove more often than not to be too young for the task at hand. Statistically, the more mature the driver, the less accidents they have. Of course until they are too old and can no longer see over the steering wheel! That is another matter entirely, and may be accompanied by blue hair. Wish us luck as Angela and I discover one of the joys of adulthood: learning to drive.

Today's issue is as close to perfect as possible and what I like to see in a newsletter. Yes, we have some great, easy-to-prepare recipes for you, shared by fellow readers. We also have the usual something to make you think (great Ramblings today) and a little something to make you laugh (the Crazy Corner is a hoot), but something in the Did You Know? that is terrific. Since it contains some kitchen related tips, I guess it is what you could expect in a recipe newsletter. However, it has so many tips for household, personal health and hygiene, that it is perfect. I went to the dollar store as soon as I received it from Jean. It helped out with a pesky problem I have had almost immediately. Truth!

We'll see you here again on Wednesday. I'll keep you guessing as to who will be here for you!

Psst!

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.

http://www.thebreastcancersite.com/

This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.
~Jane Grigson

Uncommon Common Sense

Shared by Treva, Eastern, TN

Have you ever noticed that common sense is not very common and that much of our reasoning is not always reasonable?

We have all sorts of reasons and excuses for why we say what we say and do what we do. And then there are the real reasons—the motives behind our choices and actions.

People come to discussions with hidden agendas. Some bully to get what they want. Others manipulate. Some even quote or misquote Scriptures to get things done their way. Whether this type of control is with a high and mighty hand or in a sweet, manipulative manner makes no difference. Both are equally dishonest and are destructive to personal growth, conflict resolution, and interpersonal relationships.

Common sense tells us that we need to avoid these and all other dishonest games. Being truthful can be difficult at times, but when our words are spoken in love, it is the only way to grow and develop healthy and intimate relationships.

While God doesn't make our choices for us, he has promised to give wisdom (common sense) to all who ask him. So wisdom is available if we will ask God for it and truly mean it.

"If any of you lacks wisdom, he should ask God, who gives generously to all without finding fault, and it will be given to him" (James 1:5, NIV).

Suggested prayer: "Dear God, please give me wisdom and discernment so that my life will bring much glory to your name. Thank you for hearing and answering my prayer. Gratefully, in Jesus' name, amen."

The Health Benefits of Peroxide

Shared by Jean, Syracuse, NY

(This was written by Becky Ransey of Indiana.)

"I would like to tell you of the benefits of that plain little old bottle of 3% peroxide you can get for under $1.00 at any drug store. My husband has been in the medical field for over 36 years, and most doctors don't tell you about peroxide, or they would lose thousands of dollars." 

1. Take one capful (the little white cap that comes with the bottle) and hold in your mouth for 10 minutes daily, then spit it out. (I do it when I bathe) No more canker sores and your teeth will be whiter without expensive pastes. Use it instead of mouthwash. (Small print says mouth wash and gargle right on the bottle) 

2. Let your toothbrushes soak in a cup of "Peroxide" to keep them free of germs. 

3. Clean your counters, table tops with peroxide to kill germs and leave a fresh smell. Simply put a little on your dishrag when you wipe, or spray it on the counters. 

4. After rinsing off your wooden cutting board, pour peroxide on it to kill salmonella and other bacteria. 

5. I had fungus on my feet for years - until I sprayed a 50/50 mixture of peroxide and water on them (especially the toes) every night and let dry. 

6. Soak any infections or cuts in 3% peroxide for five to ten minutes several times a day. My husband has seen gangrene that would not heal with any medicine, but was healed by soaking in peroxide. 

8. Fill a spray bottle with a 50/50 mixture of peroxide and water and keep it in every bathroom to disinfect without harming your septic system like bleach or most other disinfectants will. 

9. Tilt your head back and spray into nostrils with your 50/50 mixture whenever you have a cold, or plugged sinuses. It will bubble and help to kill the bacteria. Hold for a few minutes then blow your nose into a tissue. 

10. If you have a terrible toothache and cannot get to a dentist right away, put a capful of 3% peroxide into your mouth and hold it for ten minutes several times a day. The pain will lessen greatly. 

11. And of course, if you like a natural look to your hair, spray the 50/50 solution on your wet hair after a shower and comb it through. You will not have the peroxide burnt blonde hair like the hair dye packages, but more natural highlights if your hair is a light brown, faddish, or dirty blonde. It also lightens gradually so it's not a drastic change. 

12. Put half a bottle of peroxide in your bath to help rid boils, fungus, or other skin infections. 

13. You can also add a cup of peroxide instead of bleach to a load of whites in your laundry to whiten them. If there is blood on clothing, pour directly on the soiled spot. Let it sit for a minute, then rub it and rinse with cold water. Repeat if necessary. 

14. I use peroxide to clean my mirrors with, and there is no smearing which is why I love it so much for this. 

I could go on and on. It is a little brown bottle no home should be without! With prices of most necessities rising, I'm glad there's a way to save tons of money in such a simple, healthy manner. 

Send on to others who might need to know the benefits of 3% peroxide! Send them this entire newsletter!

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.
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For Animal Lovers Everywhere

Shared by Angelique, TX

If you want someone willing to make a fool of himself simply over the joy of seeing you:

Buy A Dog

If you want someone who will eat whatever you put in front of him and never says its not quite as good as his mother made:

Buy A Dog

If you want someone always willing to go out, at any hour, for as long and wherever you want:

Buy A Dog

If you want someone who will never touch the remote, doesn't give a hang about football, and can sit next to you as you watch romantic movies:

Buy A Dog 

If you want someone who is content to get up on your bed, just to warm your feet, and whom you can push off if he snores: 

Buy A Dog

If you want someone who never criticizes what you do, who doesn't care if you are pretty or ugly:

Buy A Dog

If you want some who doesn't care if you are fat or thin, young or old:

Buy A Dog

If you want someone who acts as if every word you say is especially worthy of listening to and loves you unconditionally:

Buy A Dog

But, on the other hand, If you want someone who will never come when you call, ignores you totally when you come home, leaves hair all over the place, walks all over you, runs around all night and only comes home to eat and sleep, and acts as if your entire existence is solely to ensure his happiness

SCROLL DOWN
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Buy A Cat.

Author Unknown



Men Are Just Happier People

Shared by Barbara, Chula Vista, CA

What do you expect from such simple creatures? Your last name stays put. The garage is all yours. Wedding plans take care of themselves. Chocolate is just another snack. You can be President. You can never be pregnant. You can wear a white T-shirt to a water park. You can wear NO shirt to a water park. Car mechanics tell you the truth. The world is your urinal. You never have to drive to another gas station restroom because this one is just too icky. You don't have to stop and think of which way to turn a nut on a bolt. Same work, more pay. Wrinkles add character. Wedding dress $5000. Tux rental-$100. People never stare at your chest when you're talking to them. The occasional well-rendered belch is practically expected. New shoes don't cut, blister, or mangle your feet. One mood all the time.

Phone conversations are over in 30 seconds flat. You know stuff about tanks. A five-day vacation requires only one suitcase. You can open all your own jars. You get extra credit for the slightest act of thoughtfulness. If someone forgets to invite you, he or she can still be your friend.

Your underwear is $8.95 for a three-pack. Three pairs of shoes are more than enough. You almost never have strap problems in public. You are unable to see wrinkles in your clothes. Everything on your face stays its original color. The same hairstyle lasts for years, maybe decades. You only have to shave your face and neck.

You can play with toys all your life. Your belly usually hides your big hips. One wallet and one pair of shoes one color for all seasons.

You can wear shorts no matter how your legs look. You can "do" your nails with a pocket knife. You have freedom of choice concerning growing a mustache..

You can do Christmas shopping for 25 relatives on December 24 in 25 minutes.

No wonder men are happier.

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

NORTH CAROLINA FRIED TROUT

~Submitted by Treva, Eastern TN

Serves 2.

2 pounds of North Carolina rainbow trout fillets
1 tsp. salt
1/8 tsp. pepper
1 egg
1 tsp. milk
1 cup flour (or 1/2 cup flour & 1/2 cup cornmeal)

Sprinkle fillets or whole trout inside and out with salt and pepper. Beat egg and blend in milk. Dip fish in egg/milk mixture and roll in flour or flour/cornmeal mix. Place fish in frying pan with 1/8 inch cooking oil. Cook on moderate heat until golden brown on both sides. Cooking time: 10 minutes depending on thickness of fish.

SUPER SWEET CORN AND PORK

~Submitted by Angelique, TX 

1-1/2 pounds pork tenderloin
2 tablespoons Colavita extra virgin olive oil
1 cup chopped red onion
3 cloves garlic, minced
1 red bell pepper, chopped
4 ears husked fresh super sweet corn
1/2 teaspoon dried thyme
Salt to taste
Freshly ground black pepper
1 cup of your favorite barbecue sauce
2-3 dashes hot sauce

Cut the pork tenderloin crosswise into 4 pieces. Split each piece in half lengthwise. In a large skillet, over medium high heat, heat oil.

Add pork and cook until lightly browned on both sides, about 10 minutes, turning once. Add the onion, garlic, red pepper, cook until pork and onion are browned, about an additional 12 to 15 minutes, stirring often and turning pork half way through cooking. Add corn, pour barbecue sauce over all; and then add hot sauce. Cover and cook over low heat, until pork is cooked and corn is hot, about 5 minutes.

Serves 4.

Source: Fox-13 Recipes



CALIFORNIA CHICKEN
(Slow cooker recipe)

~Submitted by Jean, Syracuse, NY

3 pounds Chicken skinned 
(cut into pieces) 
2 tablespoons Vegetable oil 
Salt and pepper 
1 teaspoon Rosemary 
3 garlic cloves peeled/sliced 
1/2 cup White cooking wine 
1/2 cup Chicken broth 
1/4 cup Parsley chopped 
1/2 Lemon thinly sliced

Heat cooker, add oil and brown chicken. Season chicken with salt and pepper and rosemary. Place garlic on chicken. Combine remaining ingredients, except lemon and pour over chicken. Close cover securely. Place pressure regulator on vent pipe and cook 8 minutes with pressure regulator rocking slowly. Cool cooker at once under running water faucet, pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Pressure is completely reduced when the air vent/cover lock has dropped. Thicken sauce, if desired. Garnish with lemon slices. 

6 servings



BRAISED SHRIMP WITH VEGETABLES

~Submitted by A J, Ontario, Canada

1 pound fresh, uncooked large shrimp
8 ounces fresh broccoli
2 (4 ounce) cans whole button mushrooms
1 (8 ounce) can whole or sliced bamboo shoots
1 tablespoon vegetable oil
1/2 cup chicken stock or broth
1 teaspoon cornstarch
1 teaspoon oyster sauce
1/4 teaspoon granulated sugar
1/2 teaspoon grated, pared fresh ginger root
1/8 teaspoon pepper

Remove shells and back veins from shrimp. Cut broccoli into pieces. Drain mushrooms. Cut whole bamboo shoots into thin slices.

Heat oil in wok over high heat. Stir fry shrimp in oil until tender, about 3 minutes. Add broccoli to shrimp. Stir fry 1 minute. Add mushrooms and bamboo shoots. Stir fry 1 minute longer.

Combine remaining ingredients. Pour mixture over shrimp-vegetable mixture. Cook and stir until liquid boils. Cook and stir 1 minute longer.

Makes 4 servings.



HOT DOG CHILI

~Submitted by Treva, Eastern TN

1 lb lean ground beef
3 TBSP chili powder
1 TBSP cumin
1/4 cup catsup
1 can pinto beans, undrained

Mash pinto beans with liquid thoroughly. In a heavy skillet, cook beef, breaking it up until all color is gone. Drain any grease. Stir in chili powder, cumin and catsup and cook until blended. Stir in mashed beans and bring to a full boil, stirring. This is great on hot dogs. By the way, this is better the second day. Refrigerate it and reheat before serving.

Source: Mrs. Jenkins, Instructor, Tennessee School of Beauty



SHAKE AND MAKE ICE CREAM

~Submitted by Ann, FL

Serves/Makes: 1 pint 
Ready In: < 30 minutes

Ingredients:
2 tablespoons sugar
1 cup milk or half-and-half
1/2 teaspoon vanilla
6 tablespoons rock salt
1 pint-size zipper bag
1 gallon-size zipper bag.

Directions:
Fill the gallon-size plastic zipped bag half full with ice and rock salt, seal. 

Pour sugar, milk/ half-and-half and vanilla into the pint-size zipper bag and seal. 

Place the pint-size zip bag into the gallon-size bag and seal. 

Shake the bag for 5-7 minutes. 

Open the small zip bag and enjoy. 

Tips & Ideas: You can top with your favorite toppings, or add peppermint candies crushed to make peppermint ice cream.



FRENCH ONION DIP CHICKEN

~Submitted by Angelique, TX

(French onion dip: 1 pkg. onion soup, 16 oz. sour cream combined)

2/3 cup French onion dip
9 skinless boneless chicken thighs

Preheat oven to 350.

Place chicken in a casserole dish and smear the dip on top.

Bake for 45 minutes.



SHOEPEG CORN CASSEROLE

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama. I haven't tried this yet but sounds delish.

2-11oz cans shoepeg corn
1 can cream of celery soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
3/4 cup crushed butter flavored crackers
2 Tablespoons butter, melted

In large bowl combine first 7 ingredients. Put into greased 2 qt baking dish. Sprinkle crackers on top, drizzle with butter. Bake uncovered at 350° for 20 to 25 minutes or until bubbly. Yield 6 servings



ONE-POT CHICKEN LO MEIN

~Submitted by Ann, Montreal, Quebec, Canada

1 tablespoon dark sesame oil
3/4 pound chicken tenderloin pieces, cut in half lengthwise
3 cups low sodium chicken broth
1/2 teaspoon dried ginger
1/4 teaspoon dried red pepper flakes (or less, to taste)
1/4 cup teriyaki sauce
1 (9-ounce) package refrigerated linguine
1 (16-ounce) package frozen broccoli, carrots and water chestnuts
3 green onions, sliced on the diagonal

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and sauté until golden brown and cooked through. Remove from the skillet and set aside. 

Add the chicken broth, ginger, red pepper flakes and teriyaki sauce to the skillet and bring to a boil. Add the linguine and cook until the pasta is almost done, about 3 minutes. 

Add the frozen vegetables and return to a boil. Add the reserved chicken and the green onions, and simmer until the vegetables are tender-crisp and the pasta is done.

Makes 6 servings



POTATO SKINS

~Submitted by Treva, Eastern TN

Servings: 16
Preparation Time: 10 Minutes 
Cooking Time: 55 Minutes

4 large Potatoes 
4 tablespoons Olive Oil 
4 tablespoons Scallions Thinly Sliced 
1 cups Monterey Jack and Cheddar Cheese Shredded 
4 slices Bacon Cooked and Crumbled 
16 ounces Sour Cream 
1 teaspoon Salt 

Preheat oven to 400 degrees. Pierce potatoes with a knife and bake 45 minutes, or until tender. Cool. Cut potatoes in half lengthwise and scoop potato out, leaving a 1/4" of potato on the skin. Halve potatoes again then brush the inside of the potatoes with olive oil and sprinkle with salt. Place under broiler for about 5 minutes or until light brown. This can be done the night before, or on game day, Fill skins with cheese, scallions and bacon. Grill until cheese melts and serve with sour cream.



TUNA SALAD

~Submitted by Barbara, Chula Vista, CA

1 can of Oregon's Choice Gourmet Albacore, drained
1 can marinated artichoke hearts
1 can marinated mushrooms
1 can cocktail sauce
1 tomato, chopped

Toss and eat!

Source: oregonschoice.com



GARLIC CHICKEN WINGS

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama here. A friend from Canada gave me this recipe. I warn you better make more than you think you need. It is simple but oh so good!

1/2 cup soy sauce
1 cup white sugar
1 1/2 teaspoons garlic powder
3 or more pounds chicken wings( I cut mine apart)

Put chicken wings in oven proof 9x13 pan. Mix other ingredients and pour over wings. Bake 350° for 1 hour.



SHERRY CHERRY TOMATOES

~Submitted by Carol, NY

I just put this on QT and thought it might be nice for the ezine or the website, or both! It came from Rachel Ray's 30 Minute Meals program.

2 tbs extra virgin olive oil
3 cloves garlic, chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tbs sherry vinegar or dry sherry wine (I use sherry vinegar)
1 tsp sugar
1/4 tsp crushed red pepper
salt

Preheat oven to 375°.

Preheat a cast iron or other oven safe skillet over medium high heat. Add EVOO, garlic and onions. Sweat them out 2 to 3 minutes, then add cherry tomatoes. Turn tomatoes to coat in oil. Add sherry vinegar or sherry, sugar, pepper flakes, and salt. Toss to coat tomatoes and roast in oven for 18 to 20 minutes.



CRAB AND SWISS QUICHE 

~Submitted by Treva, Eastern, TN

2 eggs, lightly beaten 
1/2 cup milk 
1/2 cup mayonnaise 
1 teaspoon cornstarch 
1/2 pound imitation crab meat, flaked 
1 & 1/2 cups shredded Swiss cheese 
1 (9 inch) unbaked pie crust 

1. Preheat oven to 350 degrees F. 

2. In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell. 

3. Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes.



MUSHROOM AND SPINACH PASTA

~Submitted by Larry Holmes, Ontario, Canada

12 ounces rotini, rigatoni or farfalle pasta
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 teaspoon dried thyme
4 cups sliced mushrooms (about 12 ounces)
2 tablespoons all-purpose flour
2 cups milk
2 cups chopped fresh spinach
1/2 cup chopped fresh basil or parsley
1/2 teaspoon salt
1/2 teaspoon pepper
freshly grated Parmesan cheese

Cook pasta according to package directions. Drain. 

In large non-stick skillet, heat oil over medium-high heat; cook garlic, onion and thyme, stirring for about 1 minute. Add mushrooms; cook stirring often, for about 8 minute or until starting to brown. Sprinkle with flour; cook, stirring for 1 minute. 

Gradually stir in milk. Bring to boil and cook, stirring, for about 3 minutes or until thickened. Stir in spinach, basil, salt and pepper; cook just until spinach is wilted. Toss with pasta.

Serve sprinkled with Parmesan cheese.

Makes 4 servings.



PEANUT BUTTER COOKIES

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama here. This is a great and easy Peanut Butter Cookie recipe.

1 package about 18 oz prepared sugar cookie dough (the tube kind) let sit out to soften
1/2 cup peanut butter
1.2 cup mini chocolate chips
1/2 cup peanut butter chips
1/2 cup coarsely chopped peanuts

Heat oven to 350°.

Beat cookie dough and peanut butter in a large bowl until well blended and smooth. Stir or knead in chips and nuts until evenly distributed.

Drop by heaping Tablespoons onto increased baking sheets. Bake 15 minutes. Cool slightly on baking sheets. Transfer to wire rack to cool

Yield 2 2/3 dozen



WILTED LETTUCE SALAD

~Submitted by Treva, Eastern, TN

This was one of my Moms favorites.

5 slices bacon
2 tablespoons wine vinegar
1 tablespoon lemon juice
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1 head lettuce 
6 green onions, thinly sliced

Rinse, dry and tear the lettuce into small pieces. Cook the bacon in a large skillet over medium heat until browned and crispy. Remove from skillet, cool enough to handle, crumble and set aside. To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until it's heated through. In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve. 



CREOLE SQUASH

~Submitted by Larry Holmes, Ontario, Canada

4 slices bacon
1 cup chopped onions
1 can (14-1/2 ounces) strewed tomatoes
1/2 teaspoon bottled red pepper sauce
1/2 teaspoons salt, divided
1 package (10 ounces) frozen cut okra, thawed
1 pound summer squash, cut into 1-inch chunks

In large skillet cook bacon until crisp. Remove with slotted spoon; set aside. Add onions to drippings in skillet; sauté until tender. Add tomatoes and liquid, red pepper sauce and 1/4 teaspoon salt Simmer 15 minutes.

Crumble bacon and add to tomatoes with okra, squash and remaining salt. 

Makes 8 servings.



CHICKEN SALAD FIESTA

~Submitted by Treva, Eastern, TN

1/2 tsp fresh garlic, minced
1 TBSP olive oil 
1 to 2 TBSP lemon juice 
1 cup mild or medium salsa 
Salt and pepper, to taste 
1/2 cup finely diced red bell pepper 
1 cup frozen corn kernels, thawed (or similar amount of fresh boiled corn)
4 oz can sliced, pitted black ripe olives 
4 cups cooked chicken, diced 
Pickled jalapeno pepper (optional)

In a large bowl, combine the garlic, olive oil, lemon juice, salsa, salt and pepper. Stir in the bell pepper, corn and olives. Add the chicken and toss to mix. Cover and chill for several hours before serving. Top individual servings with slices of pickled jalapeño pepper if desired. 



HEARTY TUNA CASSEROLE

~Submitted by Larry Holmes, Ontario, Canada

2 cans (6-1/2 ounces each) chunk-style tuna*
6 ounces (3 cups) uncooked egg noodles
1/2 cup chopped celery
1/2 cup sliced green onions
1/2 to 3/4 cup sour cream
2 teaspoons mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1 small zucchini, scrubbed, sliced
1 cup shredded Monterey Jack cheese
1 medium tomato, chopped

Heat oven to 350° F. Drain and flake tuna. Set aside. Cook noodles according to package directions. Drain and rinse in hot water. Combine noodles with the tuna, celery, and green onions. Blend in the sour cream, mustard, mayonnaise, thyme and salt. 

Spoon half the mixture into a buttered 2-cup casserole. Top with half the zucchini. Repeat layers.

Top with cheese.

Bake for 30 minutes or until hot and bubbly. Sprinkle with chopped tomato.

*You may substitute canned, drained and flaked salmon for the tuna.



HONEYED CARROTS

~Submitted by Treva, Eastern, TN

This simple vegetable side dish comes together quickly and is sure to brighten your table. 

4 cups sliced carrots
3 Tbsp. orange juice or water
3 Tbsp. butter
1 tsp. Celtic sea salt
1/4 tsp. ground ginger
2 Tbsp. honey


Combine all ingredients in a saucepan. Cover and cook over low heat, stirring occasionally, until carrots are as tender as you like, or about 20 to 25 minutes. 

Servings: 6



BROILED MARINATED SCALLOPS

~Submitted by Barbara, Chula Vista, CA

4 servings.

1 1/2 pounds scallops
1/2 cup dry vermouth
1/2 cup olive oil
1/2 teaspoon finely chopped garlic
1/2 teaspoon salt
2 tablespoons minced parsley

Marinate the scallops in the vermouth mixed with the remaining ingredients several hours in the refrigerator.

When ready to serve, place the scallops and the marinade in a shallow pan. Place under a preheated broiler, 2 inches from the source of heat, and broil 5 to 6 minutes, turning once.

Source: The New York Times 1990

ORANGE DREAM CHEESECAKE

~Submitted by Larry Holmes, Ontario, Canada

1/2 cup HoneyMaid graham crumbs
2/3 cup boiling water
1 package (10.2 g) Jell-O light orange jelly powder
1 cup 1% cottage cheese
1 tub (250 g) Philadelphia light cream cheese spread
2 cups Cool Whip light whipped topping

Sprinkle crumbs on bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with non-stick cooking spray.

Stir boiling water into jelly powder in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheese, cover. Blend on medium speed until well blended, occasionally scraping down side of blender container. Pour into large bowl.

Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove sides of pan just before serving. Store leftover cheesecake in refrigerator.

Garnish with fresh mint sprigs or orange slices if desired.

Serves 8.

Per serving: 149 calories; 8.3 g fat; 307 mg sodium; 10.7 g carbohydrates; 7.7 g protein

Source: Kraft Canada



MEXICAN CHICKEN OVER RICE

~Submitted by Jean, Syracuse, NY

Ingredients:
2 tablespoons chopped jalapeno pepper
1/2 cup chopped onion
1 clove garlic, minced
16 ounce can whole tomatoes, crushed
1 stalk celery, finely chopped
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless, chicken breast, thinly sliced
2 cups hot cooked rice

In a 2 quart sauce pan, combine all ingredients, except chicken. Bring to a boil, add chicken. Simmer 15 to 20 minutes, uncovered, until chicken is cooked through. Serve with hot rice.

4 servings.

Nutritional Analysis:
Calories 243
Total fat 2 g.
Saturated fat 0.5 g.
Cholesterol 66 mg.
Sodium 575 mg.

TACO PORK SKILLET (DIABETIC)

~Submitted by Ann, FL

Prep 10 min, total 25 min.

2 Tbsp Kraft Light Done Right! Zesty Italian Reduced Fat Dressing
1 lb pork tenderloin, cut into strips
1 envelope Taco Bell Home Originals Taco Seasoning Mix, divided
1 cup each red & green pepper strips and zucchini slices
2 cups Minute Brown Rice, uncooked
1 3/4 c water
1/2 c Kraft 2% Milk Reduced Fat Shredded Sharp Cheddar Cheese

Heat dressing in large skillet on medium-high heat. Add pork; sprinkle with half of the seasoning mix. Stir-fry 2 min.

Add vegetables, rice, water & remaining seasoning mix; mix well.

Bring mixture to boil. Reduce heat to medium; cover. Simmer 5 min. Sprinkle with cheese; cover. Let stand 5 min.

Makes 4 servings.

Cal 390, Fat 9g (sat 3.5g), Chol 75mg, Sodium 840mg, Carb 44g, 
Fiber 4g, Sugars 3g, Protein 33g, Vit A 30%DV, Vit C 60%DV, 
Calcium 25%DV, Iron 15%DV.

Exchange: 2 1/2 Starch, 1 Vegetable, 3 Meat (L).

Source: Kraft Food & Family Magazine



RANCH HAND MEAT LOAF

Ingredients:

1 cup (one 8-ounce can) Hunt's Tomato Sauce
1/4 cup Brown Sugar Twin
2 tablespoons vinegar
1 teaspoon prepared mustard
16 ounces ground 90% lean turkey or beef
12 small fat-free saltine crackers, crushed
1/4 teaspoon black pepper

Instructions:

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine tomato sauce, Brown Sugar Twin, vinegar, and mustard. Cook over medium heat, stirring often, until mixture just comes to boil. Remove from heat. In a large bowl, combine meat, cracker crumbs, black pepper, and 1/4 cup of hot tomato sauce mixture. Mix well with hands to combine. Pat meat mixture into prepared baking dish. Pour remaining sauce evenly over top. Bake 45 to 50 minutes. Place baking dish on a wire rack and let sit five minutes. Cut into six servings. 

151 Calories, 7gm Fat, 14gm Protein, 8gm Carbohydrate, 412mg Sodium, 1gm Fiber. Exchanges: 2 meat, 1/2 starch. 

Source: "The Diabetic's Healthy Exchanges Cookbook" by JoAnna M. Lund, published 1996 by Perigee.



APPLE MAGIC

~Submitted by Joan, Savona, B.C.

2 med. apples, pared, cored, coarsely chopped
1 1/2 tsp. cinnamon
Artificial sweetener to equal 5 tsp. sugar
2 envelopes (2 T) unflavored gelatin
10 to 12 fluid ounces lemon-flavored dietetic soda

Preheat oven to 350 degrees. In a deep, narrow, oblong pan arrange apples in layers. Combine 1 teaspoon cinnamon with sweetener to equal 1 teaspoon sugar. Sprinkle some of this mixture over each layer of apples. Sprinkle gelatin over 10 fluid ounces soda to soften. Add remaining sweetener and cinnamon; stir until dissolved. Pour mixture over apples; add remaining soda to cover apples. Bake at 350 degrees for 1 hour or until cooked throughout. While hot, refrigerate immediately, 4 to 6 hours or until set.

Makes 2 servings.

BONELESS, SKINLESS CHICKEN STRIPS AND BROCCOLI

~Submitted by Jean, Syracuse, NY

Serves 1.

Ingredients:
6 oz. boneless, skinless chicken
1 teaspoon olive oil
1/4 cup onion cut small
1 cup broccoli florets

Cut chicken into thin strips. Brown chicken strips and cook about 20 min until broccoli is tender.

Single serving.
Nutritional Analysis:
Calories – 282
Total fat – 10 g.
Saturated fat – 2 g.
Sodium – 156 mg.
Cholesterol – 120 mg.



HAMBURGER CASSEROLE

~Submitted by Jean, Syracuse, NY

1/2 small onion 
1 tablespoon olive oil 
1/4 pound ground beef
1 small tomato, peeled and cut up 
1/4 green bell pepper, chopped
1/2 stalk celery, chopped
Salt and pepper
1/2 teaspoon sweet basil 
1/2 small zucchini, thinly sliced

Chop onion. Cook in skillet with 1 tablespoon olive oil. Add hamburger to onion and brown to taste. Add tomato. Add pepper and celery. Season to taste with salt and pepper and 1/2 teaspoon sweet basil. Fry until almost cooked. Add zucchini, sliced thin. Barely heat through. Serve with cooked rice.

Makes 2 medium servings.

CHEDDAR, BEEF, AND NOODLE CASSEROLE

1 pkg (8 oz) noodles, cooked & drained 
1 1/2 pounds ground beef, lean 
1 medium onion, chopped 
1 jar (15 oz) spaghetti sauce 
1 can (10 3/4 oz) Cheddar cheese soup 
1 can (8 oz) tomato sauce 
1 can or jar (4 oz) sliced mushrooms 
1/4 teaspoon garlic powder 
pepper, to taste 
2 cups shredded Cheddar cheese 

In a large skillet, brown ground beef with chopped onion; drain well. Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and pepper. Simmer for 3 to 4 minutes. Combine beef mixture with cooked noodles; pour into a 3-quart baking dish (may use 13- by 9-inch baking pan). Cover and bake at 350 degrees F. for 35 to 40 minutes, or until bubbly. Uncover; sprinkle with cheese, and bake just until cheese is melted.

Serves 8.



GARLICKY RED POTATOES

2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic (I use jar)
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese

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

Place potatoes in an 8x8 inch baking dish.

In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.

Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.



EASIEST PEACH COBBLER

Start this when you begin preparing your casserole or meat entree and sides and it will be ready when dinner is done.

1 cup white sugar
1/2 cup butter, room temperature
1 cup self-rising flour
1 cup milk
1 (15 ounce) can peaches 

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

In a one-quart baking dish or 9 inch square pan, cream together sugar and butter. Mix in flour and milk until smooth. Pour peaches and their juice over the top. 

Bake 25 to 30 minutes in the preheated oven, until golden brown.

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