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Something ancient has meaning in today's world, especially in our elected officials ...

Spanish Proverb:
Dime con quién andas, y te diré quién eres.

Translation:
Tell me who your friends are and I'll tell you who you are.
Your choice of friends or associates is sign of your character.
Birds of a feather flock together.

My Czech mother always told us:
You are judged by the company you keep.

~Maggie, TX

Quotations for Food Lovers

~Shared by Mary H., Montreal, Canada
 
The Golden Rule when reading the menu in a restaurant is, if you can't pronounce it, you can't afford it. ~Frank Muir

Be content to remember that those who can make omelettes properly can do nothing else. ~Hilaire Belloc

It requires a certain kind of mind to see beauty in a hamburger. ~Ray Kroc, Chairman of McDonald's

There is no love sincerer than the love of food. ~George Bernard Shaw, "Man and Superman," 1905

"What on earth is this?" "A piece of cod, Sir." "The piece of cod which passeth all understanding." ~Attr. Sir Edwin Lutyens

Always get up from the table feeling as if you could still eat a penny bun. ~Sir Hugh Casson and Joyce Grenfell

Kissing don't last: cookery do! ~George Meredith; "The Ordeal of Richard Deverel."

With packaging materials in short supply, people may have to eat fresh food. ~The Economist

It is impossible to have a failure with chutney; there's nothing to set and no ingredients barred. ~Robert Morley

If you wish to grow thinner, diminish your dinner. ~H. S. Leigh

Cold soup is a very tricky thing and it is a rare hostess who can carry it off.  More often than not the dinner guest is left with the impression that had he only come a while earlier he could have gotten it while it was still hot. ~Fran Leibowitz

Most kids think that a balanced diet is a hamburger in each hand. ~Anon.

We asked for a square meal and they offered us dog biscuits. ~John Marshall

To eat well in England you should have breakfast three times a day. ~W. Somerset Maugham

To know how to order and enjoy good food is part of a civilized education. ~Lady Blanche

An unwatched pot boils immediately. ~H. F. Ellis Punch: "For Men in Aprons"

Huntley and Palmer grew calmer and calmer; when either felt restive, he ate a digestive. ~E. C. Bentley: "Clerihews"

A food is not necessarily essential just because your child hates it. ~Katherine Whitehorn

One cannot think well, love well, sleep well unless one has dined well. ~Virginia Woolf: "A Room of One's Own"

Even were a cook to cook a fly, he would keep the breast for himself. ~Polish proverb

No man is lonely while eating spaghetti - it requires so much attention. ~Christopher Morley

Hunger is not debatable. ~Harry Hopkins

There is no such thing as a little garlic. ~Arthur Baer, quoting "The Frank Muir Book"

Fish, to taste right, must swim three times - in water, in butter and in wine. ~Polish proverb

There is no such thing as a pretty good omelette. French proverb

If ever I ate a good supper at night, I dreamed of the devil, and walked in a fright. ~Christopher Astey

Tell me what you eat and I will tell you what you what you are. ~Anthelme Brillat-Savarin

Anyone who tells a lie has not a pure heart, and cannot make a good soup. ~Ludwig van Beethoven

Take this pudding away.  It has no theme. ~Winston Churchill to a waiter at the Savoy Hotel

We each day dig our graves with our teeth. ~Samuel Smiles - Duty

The cook was a good cook, as cooks go; and as good cooks go, she went. ~Saki

It is said that the effect of eating too much lettuce is 'soporific.' ~Beatrix Potter; "The Tale of the Flopsy Bunnies"

The tragedy of English cooking is that 'plain' cooking cannot be entrusted to 'plain' cooks. ~Countess Morphy - English Recipes

The speed with which boiling milk rises from the bottom of the pan to any point beyond the top is greater than the speed at which the human brain and hand can be combined to switch the wretched thing off. ~H. F. Ellis Punch

Gluttony is an emotional escape, a sign that something is eating us. ~Peter de Vries, "Comfort Me with Apples."

I never see any home cooking.  All I get is fancy stuff. ~Prince Phillip, Duke of Edinburgh

On the continent people have good food; in England people good table manners. ~George Miles - "How to be an Alien"

Dinner at the Huntercombes' possessed only two dramatic features: the wine was a farce and the food a tragedy. ~Anthony Powell

Last night we went to a Chinese dinner at six and a French dinner at nine, and I can feel the sharks' fins navigating unhappily in the Burgundy. ~Peter Fleming

Many's the long night I've dreamed of cheese - toasted, mostly. ~Robert Louis Stevenson, "Treasure Island"

When I ask for a watercress sandwich, I do not mean a loaf with a field in the middle of it. ~Oscar Wilde

Cauliflower is nothing but cabbage with a college education. ~Mark Twain - "Pudd'nhead Wilson"

12 Things to do with your Microwave

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

Dry herbs in the microwave. If you buy fresh cilantro or grow your own basil, you can use your microwave to dry out herbs (follow these instructions from The Kitchn). Drying allows you to store unused portions or dry up a small amount for an extra-tasty spice rub!

Sterilize garden soil to make it fit to plant seedlings. Spread 400g soil on a flat dish and heat on high for 90 seconds or until steaming.

Soften Brown Sugar. Keep the sugar in its plastic packaging, add a few drops of water, and heat on medium for 10 to 20 seconds.

Make extra-tasty microwave popcorn by nuking a bowl of water first. Do a quick switcheroo and then cook the popcorn as directed. The moisture left in the microwave will make for some fluffier kernels.

Disinfect sponges in the microwave. After you've given your sponge a good soak in water, nuke it for 2 minutes to kill 99 percent of bacteria.

Disinfect plastic cutting boards (if they fit!). Wash the board well, rub it with the cut side of a lemon, then heat for 1 minute.

Prepare your cutting board oil. Serious cooks who oil down their wooden cutting boards will benefit by zapping the oil for a spell first.

Get extra life out of a dried-up mascara stick by heating for 30-40 seconds on high with a cup of water in the microwave beside it.

Get more juice from a lemon or lime. Just zap it in the microwave for 20 seconds and then roll it around on the counter a few times.

Bring solidified honey back to life. Crystallized honey is brought back to liquid life by uncovering the jar and heating on medium power for 30 seconds to 1 minute.

Cook unexpected foods. You know your microwave can cook frozen burritos, but you can also make more impressive dishes with your counter top tech. Try making no-fry potato chips, in-the-husk corn-on-the-cob, or even scrambled eggs if you're in a pinch. You can also use a microwave to cut down on dough-proofing time if you're making homemade bread.

Serve your delicious meals on warmed plates for pro-worthy presentation. Sprinkle each one with water and pile them up. Heat on high for around 30 seconds—but make sure they don't have any metal decorations.

Source: Unplgged.com

Top Ten of Silliest Questions asked on a Cruise Ship

~Shared by Brenda H., AL
 
10. Do these steps go up or down?
9. What do you do with the beautiful ice carvings after they melt?
8. Which elevator do I take to get to the front of the ship?
7. Does the crew sleep on the ship?
6. Is this island completely surrounded by water?
5. Does the ship make its own electricity?
4. Is it salt water in the toilets?
3. What elevation are we at?
2. There's a photographer on board who takes photos and displays them the next day... the question asked...If the pictures aren't marked, how will I know which ones are mine?
1. What time is the Midnight Buffet being served?



~Shared by Jim D., WA

I don't want to brag, or make anybody jealous, or anything, but I can still fit into the earrings I wore in high school. 



Joke Of The Year

~Shared by Lynn, Canada

Two women were sitting quietly together, minding their own business.



Alligator Shoes

~Shared by Mary H., Montreal, Canada

After becoming very frustrated with the attitude of one of the shopkeepers, the young blonde declared, 'Well, then, maybe I'll just go out and catch my own alligator and get a pair of alligator shoes for free!'

The shopkeeper replied with a sly smile, 'Well, little lady, why don't you go on and give it a try?'

The blonde headed off to the swamp, determined to catch an alligator. Later in the day, as the shopkeeper was driving home, he spotted the same young woman standing waist deep in the murky water, shotgun in hand.

As he brought his car to a stop, he saw a huge 9-foot gator swimming rapidly toward her. With lightning reflexes, the blonde took aim, shot the creature and hauled it up onto the slippery bank. Nearby were 7 more dead gators all lying belly up. The shopkeeper stood on the bank, watching in silent amazement as the blonde struggled mightily and barely managed to flip the gator onto its back.

Then, rolling her eyes heavenward, she screamed in frustration.....


CRAP! THIS ONE'S BAREFOOT, TOO!

AUNT MARY'S PECAN PIE

~Shared by Larry J., Spring Hill, TN

Go ahead, cut an extra slice for yourself.

INGREDIENTS:

9-inch pie crust, baked
3 eggs
1/2 cup light corn syrup
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons melted butter
1 teaspoon vanilla
1/8 teaspoon salt
1 cup pecans

TO PREPARE:

Heat oven to 400 degrees.  Beat eggs slightly.  Add other ingredients, pecans last.  Pour into pie crust and bake at 400 degrees for 15 minutes.  Then bake at 350 degrees for 30 minutes.  Center of pie will be a little softer than outside.

Serves:  6 - 8

Source: Little Rock Cooks...Recipes Handed Down from Generation to Generation by The Junior League of Little Rock



HERBED CORN ON THE COB

~Shared by Marilyn, Canton, OH

An herb and garlic butter makes a flavorful coating for this popular vegetable

8 ears of corn
salt and freshly ground black pepper

Herb Butter:
5 Tbsp butter, softened
2 tsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, finely chopped
1 shallot, finely chopped
1 Tbsp finely chopped chives
1 Tbsp chopped parsley
1 Tbsp chopped basil
1 Tbsp chopped mint

Make herb butter, mix all of the ingredients together with a rubber spatula until combined. Transfer butter to a sheet of waxed paper. Wrap the waxed paper around the butter and shape it into a roll, twisting the ends of the paper to seal. Refrigerate for at least 1 hour to firm the butter.

Bring a large pan of unsalted water to a boil. Discard the husks and the silky threads from the corn. Add corn to the boiling water and cover the pan.  Once the water has returned to a boil, turn off the heat and cover the pan. Let the corn stand for 5 minutes.

Carefully remove the corn from the water with kitchen tongs and place on a serving platter.

Cut the chilled butter into 8 rounds. Serve the corn with the herb butter.

Yield: 8 servings


ALMOND SPLINTERS

~Shared by Barb C., Chula Vista, CA

9 Oz Milk Chocolate, broken Into pieces
6 Oz Slivered Almonds, toasted

Melt chocolate in top of a double saucepan over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a cool place; store in airtight container in cool place.

Makes about 25.


MACARONI AND CHEESE (with Butternut Squash or Cauliflower)

~Shared by Linda H., Rosharon, TX

Serves 4

I leave a box of store-bought macaroni and cheese out on the counter and the kids naturally assume….

1 1/2 cups elbow macaroni
Nonstick cooking spray
1 Tbsp. olive oil
1 Tbsp. all-purpose flour
1/2 cup nonfat (skim) milk
1/2 cup butternut or cauliflower puree
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 oz.)
4 oz. (almost 1/4 cup) reduced-fat or nonfat cream cheese
1/2 tsp. salt
1/8 tsp. paprika
1/8 tsp. pepper

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Source: Created by Jessica Seinfeld from the book Deceptively Delicious


HEDY'S CHOCOLATE BLACK WALNUT CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1 1/2   cups chopped black walnut or English walnuts, toasted
2   tablespoons all-purpose flour
1 3/4   cups granulated sugar
1 1/2   cups butter, melted
1   cup packed dark brown sugar
5    eggs
2   tablespoons rum or milk
1/2   teaspoon vanilla
2 2/3   cups all-purpose flour
3/4   cup unsweetened cocoa powder or carob powder
1/2   teaspoon baking powder
1/4   teaspoon salt
1   cup milk
 
Rum or Milk Glaze
 
1 1/3   cups sifted powdered sugar (optional)
2   tablespoons butter, melted (optional)
1   tablespoon rum or milk (optional)
1   tablespoon whipping cream or milk (optional)

1. Preheat oven to 325.
2. Grease and flour a 10-inch square pan or a 10-inch fluted tube pan; set aside.
3. In a small bowl stir together the nuts and 2 T flour, set aside.
4. In a very large bowl stir granulated sugar, butter, and brown sugar until combined.
5. Using a wooden spoon, beat in eggs one at a time.
6. Stir in the 2 T rum or milk and vanilla.
7. In a medium bowl stir together the flour, the chocolate or carob powder, baking powder, and salt.
8. Stir flour mixture into egg mixture with a wooden spoon.
9. Gradually stir in milk.
10. Fold in the nut mixture.
11. Pour batter into the prepared pan.
12. Bake for 65 minutes or until toothpick inserted near center comes out clean.
13. Let cool in pan on a wire rack for 10 minutes.
14. Remove from pan.
15. Let stand for 1 hour.
16. Drizzle with Glaze, if desired.
17. Cool completely.
18. To make Glaze: In a small bowl combine 1 1/3 C sifted powdered sugar; 2 T butter, melted; and 1 T rum or milk.
19. Next, stir in 1 T whipping cream or milk.
20. If necessary, add additional milk or cream, 1 t at a time, until it reaches drizzling consistency.


GARLIC-AND-SPICE-RUBBED PORK LOIN ROAST

~Shared by Johnny, LA

ACTIVE: 20 MIN
TOTAL TIME: 2 HRS 15 MIN
SERVINGS: 10

Ingredients
6 large garlic cloves, coarsely chopped
2 tablespoons coarsely chopped rosemary
1 tablespoon whole fennel seeds
1 teaspoon ground fennel
2 teaspoons crushed red pepper
2 teaspoons freshly ground black pepper
1/4 cup extra-virgin olive oil
One 10-rib pork loin roast (5 1/2 pounds)—chine bone removed, fat trimmed to 1/4 inch, rib bones frenched
Salt

Directions
Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.

Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.

Make Ahead
The uncooked herb-rubbed pork roast can be covered and refrigerated overnight. Bring to room temperature before roasting.


APPLE SNOW

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

6 large apples - peeled, cored and chopped
3 tablespoons water
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
1 egg white

In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.

In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.


ANGEL FOOD CAKE 

~Shared by Jim D., WA

INGREDIENTS

Cake
1 cup cake flour
1 1/2 cups sugar
12 egg whites
1 1/2 teaspoons vanilla
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt

Berry Icing
2 cups powdered sugar
1 dash salt
1/4 cup fresh berries (any kind), crushed
2 teaspoons lemon juice

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Wash and dry your 10 inch tube pan to make sure there isn't any oil residue on the pan.

2. Sift together the flour, and 3/4 cup of sugar. Set aside.

3. In a large bowl, whip the egg whites, vanilla, cream of tartar and salt to medium stiff peaks. Slowly add the rest of the sugar while continuing to whip. When you have stiff peaks, fold in the sifted ingredients one third at a time. Don't overmix. Pour the batter into the ungreased tube pan.

4. Bake 40 - 45 minutes until the cake springs back when touched. Balance the tube pan upside while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

5. Icing: Add the sugar and salt to your crushed fruit. Mix well. Add just enough lemon juice so the icing is thin enough to spread on the cake.



PARMESAN CRESCENTS
 
~Shared by Treva, NC
 
These crescent moons are made of Parmesan cheese! Enjoy rolls that are as fun to roll and bake as they are to unroll and eat.
 
1. Heat oven to 425ºF. 

2. Mix Bisquick and cold water until soft dough forms; beat vigorously 30 seconds. Turn onto surface well dusted with Bisquick. Gently roll in Bisquick to coat; shape into ball. Kneed 10 times. Roll or pat into 12-inch circle. Spread with butter; sprinkle with cheese. Cut into 12 wedges. Roll up, beginning at rounded edges. Place rolls, with points underneath, on ungreased cookie sheet; curve slightly. 

3. Bake 10 to 12 minutes or until golden brown.

High Altitude (3500-6500 ft) Heat oven to 475ºF. Bake about 10 minutes.
 
Do-Ahead Tip 
Before baking, rolls can be covered and refrigerated up to 8 hours.

How-To 
To measure Bisquick, spoon it into a dry-ingredient measuring cup, then level the top with a metal spatula. 

Nutrition Information:
1 Serving: Calories 125 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 5 mg; Sodium 380 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 3 g
Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 8 %; Iron 4 % Exchanges: 1 Starch; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.


TORTILLA CASSEROLE

~Shared by Larry Holmes, Toronto, Canada

10 6-inch corn tortillas
1 medium onion, chopped
1 clove garlic minced
2 tablespoons cooking oil
3 medium tomatoes, peeled, seeded and chopped
1 teaspoon dried oregano, crushed
½ teaspoon sugar
½ teaspoon salt
1/8 teaspoon pepper
1 cup whipping cream
¼ cup grated Parmesan cheese
¼ cup shredded Monterey Jack cheese (1 ounce)

Cut tortillas into strips about 3 inches long and 1-2 inch wide. in a medium saucepan cook onion and garlic in hot cooking oil until onion is tender but not brown.  Add tomatoes, oregano, sugar, salt and pepper.  Bring to boiling, reduce heat. Cover and simmer 5 minutes.  Remove from heat.  Fold in tortilla strips, whipping cream and Parmesan cheese.

Turn into an ungreased 1-quarts casserole.  Bake uncovered in a 350-degree F. oven about 30 minutes or until heated through.  Sprinkle with the Monterey Jack cheese.  Bake for 2 to 3 minutes more, or until the cheese is melted.  Garnish with a sprig of fresh cilantro or parsley and strips of chili pepper if desired.

Makes 6 side-dish servings.


CHICKEN BREASTS IN SAUCE

~Shared by Leasa, IA
 
4 boneless, skinless chicken breasts
1/3 C sherry (use the good stuff or sub white wine)
3 oz cream cheese, softened
1/2 pkg dry Italian salad dressing mix
1 can cream of chicken soup
3 T butter or margarine, melted
 
Place chicken in greased baking dish.  Mix together the cream cheese, soup, sherry or wine and salad dressing mix. If sauce seems too thick, thin with a little milk. Pour over chicken.  Pour melted butter over the top.  Bake at 325° for 1 hour.  Cover with foil and bake an additional 1/2 hour.  Serve with wild or white rice and veggie of choice.


CLARK BARS

~Shared by Barb C., Chula Vista, CA
 
1 (16 ounce) package graham crackers, crumbled
1 cup melted butter
2 1/2 cups peanut butter
2 1/2 cups confectioners' sugar
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk

1. Grease a 9x13 inch pan. Mix graham cracker crumbs, butter, peanut Butter and powdered sugar together in a large mixing bowl. Press the Mixture Into the prepared pan. In a small pot melt chocolate chips and Condensed Milk together over a low heat. Stir until well mixed. Spread the Chocolate Mixture over the peanut butter mixture. Chill the cookie-bars for 4 Hours. Cut and serve.


MOROCCAN HERB ROASTED CHICKEN

~Shared by Linda H., Rosharon, TX

8 servings

4 chicken leg quarters or cut-up fryer
juice of 2 lemons
4 garlic cloves, chopped
1/2 tsp. salt
1 bag rosemary seasoned red potatoes
2 tbsp light olive oil
1 container (8 oz.) whole mushrooms
1 medium sweet yellow onion, sliced
8 pimiento stuffed olives (optional)

1. Combine the chicken, lemon juice, chopped garlic, and salt in a large zipper bag. Marinate the chicken for 1 hour.

2. Heat oven to 375 degrees F. Line a baking sheet pan with foil and set aside.

3. Prepare the Rosemary Potatoes according to package directions and set aside. Heat a large skillet over medium heat for 3 minutes. Add the olive oil, mushrooms, and onion slices and stir fry for 5 minutes. Stir in the prepared red potatoes and toss to coat.

4. Drain the chicken and arrange in the prepared baking pan. Spoon the mushroom potato mixture over the chicken and roast on the center oven rack for 45 minutes or until the juice runs clear when a fork is inserted in the thickest part. Add the olives and serve immediately.

Source: My H-E-B Texas Life Magazine


SEAFOOD SALAD SANDWICH

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

6 ounce small, fresh or frozen shrimp
1 tablespoon low fat or non fat mayonnaise
1/2 mini pita pocket (4 inch)

You can use another seafood of choice such as crabmeat or lobster. Mix the cooked and cooled seafood with the mayonnaise and stuff into mini pocket pita. Enjoy!

CALORIES 250 (36% from fat); CARBS 10g; FAT 6g (satfat 2g, sodium 380mg, fiber 0g); SUGAR 0g; CHOL 265mg;


DI'S MINI DOBERGE CAKES

~Shared by Johnny, LA

D.P. of Mandeville writes, "Several years ago, I heard about Doberge cakes and made one from scratch. It was delicious but time-consuming and mine did not look as pretty as the picture. I then improvised and made this version for my family, which they love. Since I make them cupcake size, they are easy to manage with the layers."  D.P. uses both foil and paper cupcake cups.

1 chocolate cake mix
1 small package chocolate pudding
1 can chocolate frosting
2 teaspoons almond extract

Prepare chocolate cake according to package directions, and add 1 teaspoon almond extract to the batter. Make cupcakes in the muffin cups according to standard baking methods on the cake mix package, but make them a bit smaller than regular cupcakes.

While baking, make pudding according to package directions and add 1 teaspoon almond extract.

When cupcakes are baked and cooled slightly, peel them from the foil muffin cup and place upside down in paper muffin cups. Split each cupcake in half and spread pudding inside.

Microwave can of frosting according to package directions, until frosting is spreadable. Starting in the middle of the cupcake, spoon frosting over it so that is spreads and runs down the sides.

Serve warm, or refrigerate until serving time.


WARM CANADIAN BACON BITES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (3.5-ounce) package HORMEL® Pizza Style Canadian Bacon, chopped
1 cup shredded Swiss cheese
1 tomato, chopped
1 cup chopped onion
1 cup mayonnaise
1 teaspoon dried basil leaves
2 (12-ounce) packages refrigerated buttermilk flaky biscuits

Preheat oven to 350°F.

In bowl, combine Canadian Bacon, cheese, tomato, onion, mayonnaise and basil. Cut each biscuit in half.

Place biscuit halves into greased miniature muffin cups, pressing gently to fit cups. Spoon 1 tablespoon of filling into each cup.

Bake 20-25 minutes. Serve warm.

Makes 40 appetizer servings

Source: Hormel Foods


APPLE FRITTERS

~Shared by Jim D., WA

INGREDIENTS
1 c. flour
3/4 tsp. baking powder
1 T. sugar
1/ 4 tsp. cinnamon
1/4 tsp. salt
1/2 c. milk
1 egg, beaten
2-3 tart apples
oil for deep fryer

DIRECTIONS
1. Mix flour, baking powder, sugar, cinnamon and salt.

2. Add milk and well beaten egg. Mix well.

3. Peel and core apples. Dice or shred and fold into batter.

4. Drop by 1 Tbs. of batter into hot oil and deep fry until brown.

5. Turn and brown other side.

6. Drain and sprinkle with powdered sugar if desired.

Source: Cooking.com



FABULOUS FOOLPROOF LASAGNA

~Shared by Treva, NC

This lasagna recipe is so easy, even a novice cook could master it! Even better, it tastes so good, your family will fight over the leftovers. If there are any!

1 pound Italian sausage, casings removed
1 pint ricotta cheese
1 egg, lightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
8 ounces shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
12 no-boil lasagna noodles
3/4 cup grated Parmesan cheese

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

2. In a medium skillet over medium heat, cook the sausage until brown and the juices run clear. Drain and set aside.

3. In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano and half the shredded mozzarella. Mix well, and set aside.

4. Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan, not touching. Spread a layer of the ricotta mixture, a layer of sausage, and a layer of spaghetti sauce over the noodles. Repeat three more times. Top with the reserved mozzarella and Parmesan. Cover with foil.

5. Bake in preheated oven 30 minutes, remove foil and bake 15 minutes more, until golden and bubbly.


MARASCHINO COCONUT SQUARES

~Shared by Mary H., Montreal, Canada
 
Base:
1/2 cup butter, softened
3 tablespoons confectioner's sugar (icing sugar)
1 cup all-purpose flour
 
Topping:
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup chopped walnuts
1/2 cup flaked coconut
1/2 cup maraschino cherries, drained and diced
 
Preheat oven to 350 degrees F.  Lightly grease and flour an 8" square pan.
 
Base:  In a bowl, cream butter and confectioner's sugar.  Blend in flour just until dough forms (it's okay if it is slightly crumbly!).  Press evenly into prepared pan.  Bake in preheated oven for 20 minutes, or until edges are lightly browned.
 
Topping: In same bowl, mix together flour, baking powder and salt.  Add sugar, eggs and vanilla, and mix well.  Stir in walnuts, coconut and cherries; mix until well blended.  Spread evenly over baked base.  Bake 25 minutes longer.  Place pan on a rack to cool completely, then cut into squares.


THAI CHICKEN WITH LINGUINI

~Shared by Luanne, FL

Yield: 4 to 6 servings.

1 pound chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 cup chicken broth
2 tablespoons honey
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1 teaspoon cornstarch
1 teaspoon ground ginger
4 green onions, sliced
2 cloves garlic, minced
1 red pepper, cut into strips

In a saucepan, sauté the chicken in the olive oil. Remove the chicken from the pan and keep warm. Add the broth, honey, and soy sauce to the pan. Whisk in the peanut butter, cornstarch, and ginger. Add the green onions and garlic, stirring constantly over low heat until blended. Add the red pepper and cooked chicken. Cook until the sauce has thickened. Serve over warm linguini.



RITZ BROCCOLI CASSEROLE

~Shared by Barb C., Chula Vista, CA
 
What You Need!

3 pkg. (10 oz. each) frozen chopped broccoli, thawed, drained
3/4 lb.  (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
36 RITZ Crackers, coarsely crushed (about 1-1/2 cups), divided
1/4 cup  (1/2 stick) butter or margarine, melted

Make It!

HEAT oven to 350°F.

MIX broccoli, VELVEETA and half the cracker crumbs until well blended.

SPOON into 2-qt. baking dish. Mix remaining cracker crumbs and butter; sprinkle over broccoli mixture.

BAKE 45 min. or until heated through.

Source: LilBitsofThisnThat-PSP@yahoogroups.com


CHICKEN POT PASTA

~Shared by Linda H., Rosharon, TX

Serves 4 to 6

1 medium onion, peeled and chopped
3 carrots, peeled and cut into 1/4 inch rounds
1/2 cup chicken broth
One ten ounce package fresh spinach leaves, rinsed
3 cups cubed cooked chicken
Salt to taste
Grinding black pepper to taste
1/2 pound cooked elbow or butterfly pasta
4 tablespoons butter
4 tablespoons flour
Two 12 ounce cans evaporated milk
1 teaspoon salt
Grinding fresh nutmeg

Put the onion and carrots in a 2 quart soup pot. Add the broth and bring to a boil. Cover the pot and lower the heat to simmer. Cook just until the carrots are tender. Turn off the heat and add the spinach. Cover and let the spinach wilt down just from the heat of the pot. Add the chicken, salt and pepper to taste and cooked pasta. Stir well. Cover and set aside.

In a saucepan melt the butter over medium heat. Whisk in the flour and make a smooth paste or roux. Slowly add the evaporated milk, continuing to whisk until it thickens to the consistency of heavy cream. Add salt to taste and a grinding of nutmeg.

Pour the sauce over the pasta mixture, combining the ingredients well. Reheat slowly and serve directly from the pot!

Source: CioaItalia.com


POTATO SALAD

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

INGREDIENTS LIST:

Potatoes Enough to make about 5 to 6 cups of potato salad
Eggs 7 (less if you desire)
Onion 2 slices 1/8 inch thick, diced

Mayonnaise Approximately 1 1/4 to 1 1/2 cup
French's Yellow Mustard 1 tsp (the kind used on hot dogs)
Sugar About 3/4 Tbs
Salt 1 tsp (be careful)
Black Pepper Approximately 1/4 tsp
Water (Cream optional) About 1/4 cup to thin dressing

Paprika to sprinkle on top

MIXING BOWL: You need room to mix so use a large mixing bowl or pan to do the initial mixing, something about 4 quarts should do it.

POTATOES: Peel and cut the potatoes into pieces about the size of a golf ball. Try to get them about the same size so they cook evenly. Boil the raw potatoes gently until they are done. Test them with a fork, which should pierce a potato but not split it. Drain off the liquid and let the potatoes cool 5 or 10 minutes. While still too hot to hold in your hand, cut each potato into chunks similar in size (we like about 1/2 inch square). Add the hot potatoes to the mixing bowl.

EGGS: While the potatoes are cooking, hard-boil the eggs (about 15 to 20 minutes). Drain off the hot water and cool in cold water plus 3 or 4 ice cubes. Remove the shells while still warm/hot. Cut the warm eggs in half and cut the halves into 6 to 10 pieces. Add the warm eggs to the mixing bowl.

ONION: (You can use more or less onion depending on your taste and ability to digest.) Chop the onion into pieces a little smaller than the size of a pea. Place the chopped onion into the mixing bowl and stir it all up.

DRESSING: The dressing can be started while the potatoes and eggs are cooking. Mix well the mayonnaise, salt, mustard, sugar and black pepper. (Be careful in the amount of salt used. You can always add more but can't remove extra.) Thin the mixture with cream, if you want a rich full body flavor, or with water or milk. It takes about 1/4 cup of water, which is what we use. The mixture should coat a metal spoon but pour off and leave a thick drop hanging on the edge when the spoon is held horizontally with an edge down. Taste it. Is it sweet enough, salty enough?

SERVING: Pour about 1/2 - 2/3 of the dressing over the potatoes, onions and eggs, which should still be quite warm. Gently distribute the dressing with a large spoon. Add more dressing if necessary until it there is enough but not too much. A little too much is OK because the salad tends to dry out over time. Spoon the mixed potato salad into a serving dish. Sprinkle the top with paprika, not too much, for color and flavor. Cover the bowl with plastic wrap and refrigerate for 4 or more hours so the flavors can be absorbed into the potatoes and eggs.

STORAGE: The salad can be made the day before. Left over salad Must Be Refrigerated and may need a little more dressing. (Ranch style dressing can be used if more is needed.)


RICE WITH CARAMELIZED SWEET ONIONS

~Shared by Johnny, LA

From Marcelle Bienvenu.

Makes 4 to 6 servings

¼ cup olive oil
¾ cup finely chopped sweet onions
½ teaspoon sugar
1 ½ cups long-grain white rice
1 teaspoon salt
½ teaspoon white pepper
1 cup beef broth
1 cup water
1 tablespoon chopped pimento

Heat the oil in a heavy saucepan over medium heat. Add the onions and the sugar. Cook, stirring, until the onions are golden brown, about 5 minutes. Add the rice, salt and white pepper, and cook the mixture, stirring, until the rice begins to brown a little. Add the broth and water, and boil the mixture, uncovered, over medium heat for about 5 minutes. Reduce the heat to medium-low and cook, covered, for 15 to 20 minutes, or until the rice is tender.

Add the pimentos, fluff the rice, and let stand for a few minutes before serving.


QUICK GLAZED PORK AND RICE SKILLET

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 boneless pork chops, 3/4-inch thick
3 cups Swanson® Chicken Stock
3/4 cup apricot preserves or orange marmalade
1 tablespoon Dijon-style mustard
2 cups uncooked instant white rice

Cook the pork in a 12-inch nonstick skillet over medium-high heat until it's well browned on both sides. Remove the pork from the skillet.

Stir the stock, preserves and mustard in the skillet and heat to a boil. Reduce the heat to low. Stir in the rice. Return the pork to the skillet. Cover and cook for 10 minutes or until the pork is cooked through and the rice is tender.


QUICK JALAPENO TOSTITOS

~Shared by Jim D., WA

Ingredients:
1 bag Tostitos Scoops Tortilla Chips
1 jar sliced Mezzetta Tamed Jalapenos* (see my note)
1 (3 oz.) pkg. cream cheese
1 (12 oz.) bag finely shredded cheddar or sharp cheddar cheese

Instructions:
Line a cookie sheet with aluminum foil and fill sheet with Tostitos. Put a dab of cream cheese in each Tostitos Scoop, do not over fill. Press one jalapeno slice into each cup and top with shredded cheese. Bake at 350 degrees for 15 to 20 minutes or until cheese is melted.

Yummy and great for a party or snack!

*Note: Mezzetta Tamed Jalapenos - These tamed sliced jalapenos are by far the best thing since sliced bread. They don't have the heat you'd expect from jalapenos. I use them on everything, especially good on sandwiches.
 
Source: www.debbiemacomber.com


CROCKPOT TURTLE PUDDING

~Shared by Treva, NC

1 21.5 oz. package brownie mix
1/2 C. water
1/4 C. oil
1 egg
1 C. chocolate chips
1 C. walnuts or pecans
20 caramel candies unwrapped
whipped cream or vanilla ice cream

Place a vegetable steamer or other low rack in the bottom of a 5-quart slow-cooker. Pour in 4 cups very hot water and turn on to high. In a large bowl, combine the brownie mix, water, oil and egg. Beat well to mix. Stir in the chocolate chips and nuts. Butter and dust with sugar a 2-quart soufflé dish that fits in the slow-cooker. Pour the brownie batter into the soufflé dish.. Push the caramels half way into the brownie mix, do not bury completely in the brownie mix. Wrap the dish in a double thickness of foil. Tie with a string to use as a handle for lowering and raising out of the crockpot. Cover and cook on high for 4.5 hours. Remove the dish and let set for 30 minutes before serving. Serve with whipped cream or vanilla ice cream with chocolate hot fudge sauce.

SPINACH AND MUSHROOM SMOTHERED CHICKEN

~Shared by Maggie, TX

Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make.—Katrina Wagner, Grain Valley, Missouri

Category: Lower Fat
Prep: 15 min.
Cook: 15 min.
Total: 30 min.

INGREDIENTS

3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

DIRECTIONS

In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.

Coat grill rack with cooking spray before starting the grill. Sprinkle chicken with seasoning; grill, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer 170°.

Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.

Yield: 4 servings.
Nutrition Facts
One serving: 1 chicken breast half
Calories:  203
Fat:  9 g
Saturated Fat:  2 g
Cholesterol:  68 mg
Sodium: 210 mg
Carbohydrate:  3 g
Fiber:  2 g
Protein:  27 g
Diabetic Exch: 3 very lean meat, 1 vegetable, 1 fat.

Source: Healthy Cooking, Taste of Home


HONEY WHEAT BRAN MUFFINS

~Shared by Treva, NC

Along with wheat bran and raisins, this muffin has a little something extra -- canola oil, which is high in monounsaturated fat and high in plant omega-3s.

1 & 1/2 cups wheat bran
1 & 1/8 cup low-fat buttermilk
3 tablespoons canola oil
4 tablespoons honey
1 large egg (use a brand higher in omega-3s, if possible)
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
1/2 cup whole-wheat flour
1/2 cup unbleached white flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins or other dried fruit

Preheat oven to 375 degrees. Line muffin pan with paper or foil muffin liners.

Add wheat bran and buttermilk to mixing bowl; let stand for 10 minutes. Add oil, honey, egg, brown sugar, and vanilla extract to bran mixture; beat on low to blend well. Scrape sides of bowl halfway through mixing. Add flours, baking soda, baking powder, and salt to medium-sized bowl; blend well with whisk or fork. Add flour mixture all at once to mixing bowl with wheat bran mixture. Beat on low to blend, scraping sides of bowl halfway through mixing. Fold in raisins. Spoon batter (about 1/4 cup) into each muffin cup. Bake 15-20 minutes or until toothpick inserted into center of muffin comes out clean.

Yield: Makes 12 muffins (6 servings)

WebMD Weight Loss Clinic members: Journal as 3 pieces of pancake, waffle, French toast OR 1 small muffin + 1 slice of whole-wheat bread

Nutrition Information: Per 2-muffin serving: 300 calories, 7 g protein, 50 g carbohydrate, 8 g fat, 1 g saturated fat, 36 mg cholesterol, 8.5 g fiber, 540 mg sodium. Calories from fat: 24%.


CHOCOLATE PEANUT BUTTER COOKIES

~Shared by Maggie, TX

1 cup chunky peanut butter
1/4 cup canola oil
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup miniature chocolate chips

In a large bowl, beat the peanut butter, oil and sugars until blended. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to peanut butter mixture just until blended (dough will be sticky). Stir in chocolate chips. Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Flatten slightly with a glass. Bake at 350° for 8-10 minutes or until set and tops are cracked. Cool for 2 minutes before removing to wire racks.

Yield: 4 dozen.

Nutrition Facts One serving: One cookie Calories: 86 Fat: 5 g Saturated Fat:1 g Cholesterol: 9 mg Sodium: 81 mg Carbohydrate: 10 g Fiber: 1 g Protein: 2 g Diabetic Exch: 1 starch, 1/2 fat.

Source: Light & Tasty

BRUSSEL SPROUTS WITH SHALLOTS AND WALNUTS

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1/2 cup walnut halves
-  8 large shallots, unpeeled, separated at their natural divisions
-  1 tablespoon butter
-  1/2 teaspoon salt, divided
-  Freshly ground pepper to taste
-  1 cup vegetable broth, reduced-sodium chicken broth or water
-  1 pound Brussels sprouts, trimmed
-  1 tablespoon walnut oil or extra-virgin olive oil
-  2 tablespoons chopped fresh marjoram

DIRECTIONS

Preheat oven to 350 degrees F. Bring several cups of water to a boil in a large saucepan. Blanch walnuts for 1 minute, then scoop them out. Using a towel, rub off what you can of the skins. Spread the walnuts in a small baking pan and dry in the oven for 7 to 8 minutes.

Meanwhile, blanch the shallots in the same water for 1 minute. Drain, slip off the outer skins and trim the roots as short as possible without cutting off the root end.

Heat butter in a 10-inch skillet over medium heat. Add the shallots and season with 1/4 teaspoon salt and pepper. Reduce heat to low, cover and cook, giving the pan a shake every few minutes, until lightly browned and nearly tender, about 12 minutes.

Add the broth (or water) and bring to a simmer. Reduce heat to low, cover and simmer until it has reduced to a few tablespoons of syrupy juices, about 35 minutes. Stir in the walnuts.

Bring a large pot of lightly salted water to a boil. Drop in the Brussels sprouts and boil, uncovered, until just tender, 7 to 8 minutes. Drain, then add to the pan with the shallots and walnuts. Add oil and marjoram, the remaining 1/4 teaspoon salt and pepper. Gently stir everything together with a rubber spatula. Serve immediately.

Nutritional Information Per Serving (3/4 cup each): Calories: 162, Fat: 10 g, Cholesterol: 5 mg, Carbohydrate: 17 g, Protein: 5 g, Fiber: 3 g, Sodium: 288 mg
Diabetic Exchanges: 2 Vegetable, 2 Fat

Source: The Eating Well Diabetes Cookbook


TEX-MEX BLACK BEAN DIP

~Shared by Mary S., Nashville, TN

Yield: 16 servings

INGREDIENTS

-  2 cans (16 ounces each) black beans, rinsed and drained, divided
-  1 cup salsa, divided
-  1 teaspoon vegetable oil
-  1 medium onion, finely chopped
-  1 medium-sized red bell pepper, finely chopped
-  3 garlic cloves, minced
-  1 tablespoon dried cilantro leaves
-  2 teaspoons ground cumin
-  1/4 teaspoon salt
-  1/4 cup finely shredded reduced-fat Cheddar cheese
-  1 medium tomato, chopped

DIRECTIONS

In a blender or a food processor fitted with its metal cutting blade, combine 1 can beans and 1/4 cup salsa; blend or process until smooth.

Heat the oil in a large nonstick skillet over medium heat and saute the onion, pepper, and garlic for 5 to 7 minutes, or until the onion and pepper are tender.

Add the pureed bean mixture, the cilantro, cumin, salt, and the remaining can of beans and salsa; mix well. Reduce the heat to low and simmer for about 5 minutes, stirring frequently.

Pour the dip into a shallow serving dish, top with the cheese and tomato, and serve immediately.

Nutritional Information Per Serving (1/4 cup): Calories: 72, Fat: 1 g, Cholesterol: 1 mg, Sodium: 144 mg, Carbohydrate: 12 g, Dietary Fiber: 4 g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable

Source: Mr. Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg


PORK CHOPS WITH APPLES AND THYME

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  3/4 cup reduced-sodium chicken broth, divided
-  2 teaspoons cornstarch
-  2 teaspoons canola oil
-  4 (4 ounce) boneless pork chops, 1/2-inch thick, trimmed of fat
-  1 small onion, sliced
-  1 tart apples, such as Granny Smith, peeled and sliced
-  1/4 cup apple cider or apple juice
-  2 teaspoons Dijon mustard
-  1/4 teaspoon dried thyme

DIRECTIONS

Mix 2 tablespoons broth and cornstarch in a small bowl.

Heat oil in a large nonstick skillet over high heat. Add chops and cook until browned, 2 to 3 minutes per side. Transfer to a plate.

Reduce heat to medium-high and add onion to the pan. Cook, stirring often, until it starts to soften and brown, 2 to 3 minutes.

Add apple and cook, stirring often, until tender, 3 to 5 minutes. Stir in remaining broth, cider (or juice), mustard, thyme and the cornstarch mixture. Bring to a boil, stirring, until thickened and glossy, about 1 minute. Return the chops to the pan and heat through. Serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 219, Fat: 9 g, Cholesterol: 67 mg, Carbohydrate: 9 g, Protein: 24 g, Fiber: 1 g, Sodium: 102 mg
Diabetic Exchanges: 1/2 Fruit, 3 Lean Meat

Source: The Eating Well Diabetes Cookbook


ZUCCHINI AND PARMIGIANO-REGGIANO SALAD

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  3 medium zucchini, peeled and sliced
-  1/2 cup Parmigiano-Reggiano, shaved thin
-  1 tablespoon lemon juice
-  4 tablespoons extra-virgin olive oil
-  1 teaspoon sea salt
-  1/2 teaspoon pepper
-  2 tablespoons chopped lemon verbena

DIRECTIONS

Place the zucchini in a bowl and shave the Parmigiano-Reggiano in the bowl. Add the lemon juice, olive oil, salt, pepper, and verbena. Toss to incorporate the ingredients and serve.

Nutritional Information Per Serving (1/4 of recipe): Calories: 188, Fat: 17 g, Cholesterol: 8 mg, Sodium: 766 mg, Carbohydrate: 5 g, Protein: 6 g Diabetic Exchanges: 1 Vegetable, 3 Fat, 1 Lean Meat

Source: Diabetes Cookbook for Dummies


BRAISED ENDIVE

~Shared by Mary S., Nashville, TN

Serves: 4

INGREDIENTS

-  1/2 pound Belgian endive, sliced in rings
-  1 small Red Delicious apple, diced
-  2 tablespoons fresh lemon juice
-  2 teaspoons walnut oil
-  Pinch salt
-  Pepper to taste
-  1/2 cup water
-  2 tablespoons apple cider vinegar
-  1 tablespoon chopped fresh parsley

DIRECTIONS

Place all ingredients except vinegar and parsley in a large skillet. Cover and bring to a boil. Steam 10 minutes over high heat. Remove cover, cook 2 minutes more until water evaporates. Continue cooking over medium heat 5 minutes. Stir in vinegar. Garnish with parsley.

Nutritional Information Per Serving (1/4 of recipe): Calories: 50, Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 1 g, Sodium: 44 mg, Fat: 3 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

Source: Light and Easy Diabetes Cuisine by Betty Marks

KEY LIME-BANANA SMOOTHIES

~Shared by Treva, NC

Ready in just 10 minutes, these beverages will take you away to the islands!

INGREDIENTS
1 container (6 oz) Yoplait® Original 99% Fat Free Key lime pie yogurt
1 ripe banana, sliced
1/2 cup milk
1 tablespoon lime juice
1/4 teaspoon dry lemon lime-flavored soft drink mix (from 0.13-oz package)
1 cup vanilla frozen yogurt
 
1. In blender, place all ingredients except frozen yogurt. Cover; blend on high speed until smooth.
 
2.  Add frozen yogurt. Cover; blend until smooth.

3.  Pour into 2 glasses. Serve immediately.
 

GREEK POTATO AND FETA OMELET

~Shared by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS

-  2 teaspoons extra-virgin olive oil, divided
-  1 cup frozen hash brown potatoes or cooked potatoes cut into 1/2-inch cubes
-  1/3 cup chopped scallions
-  4 large eggs
-  1/8 teaspoon salt
-  Freshly ground pepper to taste
-  1/4 cup crumbled feta cheese

DIRECTIONS

Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook, shaking the pan and tossing the potatoes, until golden brown, 4 to 5 minutes. Add scallions and cook for 1 minute longer. Transfer to a plate. Wipe out the pan.

Blend eggs, salt and pepper in a medium bowl. Stir in feta and the potato mixture.

Preheat broiler. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Add the egg mixture and tilt to distribute evenly. Reduce heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3  to 4 minutes. Place the pan under the broiler and cook until the top is set, 1-1/2 to 2-1/2 minutes. Slide the omelet onto a plate and cut into wedges.

Nutritional Information Per Serving (1/2 of recipe): Calories: 298, Fat: 17 g, Cholesterol: 431 mg, Carbohydrate: 18 g, Protein: 16 g, Fiber: 3 g, Sodium: 428 mg Diabetic Exchanges: 1 Starch, 2 Medium-Fat Meat, 1-1/2 Fat

Source: The Eating Well Diabetes Cookbook


VEAL SCALOPPINE WITH MARSALA SKILLET

~Shared by Maggie, TX

(I subbed chicken for veal and it was great!)

Makes: 2 servings
Start to Finish: 15 minutes

Ingredients

1-1/2  cups fresh mushrooms (such as crimini, porcini, morel, shiitake, or button), quartered, halved, or sliced
2  green onions, sliced (1/4 cup)
4  teaspoons butter or margarine
8  ounces veal leg round steak or veal sirloin steak or 2 medium skinless, boneless chicken breast halves (about 8 ounces total)
1/8  teaspoon salt
1/8  teaspoon black pepper
1/3  cup dry Marsala or dry sherry
1/4  cup reduced-sodium chicken broth
1  tablespoon snipped fresh parsley

Directions

1. In a 12-inch skillet cook mushrooms and green onions in 2 teaspoons of the butter for 4 to 5 minutes or until tender. Remove from skillet, reserving drippings. Set aside.

2. Meanwhile, cut veal into 2 serving-size pieces. Place each piece of veal or chicken between 2 sheets of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to about 1/8-inch thickness. Remove the plastic wrap.

3. Sprinkle veal with salt and pepper. In the same skillet cook veal in the remaining 2 teaspoons butter over medium-high heat about 2 minutes or until cooked through, turning once. Transfer to dinner plates. Keep warm.

4. Add Marsala and broth to drippings in skillet. Bring to boiling. Boil gently, uncovered, about 1 minute, scraping up any browned bits. Return mushroom mixture to skillet; add parsley. Heat through. To serve, spoon the mushroom mixture over meat.

Makes 2 servings.

Nutrition Facts
Servings Per Recipe 2 servings Calories 283, Total Fat (g) 12, Saturated Fat (g) 6, Cholesterol (mg) 112, Sodium (mg) 364, Carbohydrate (g) 6, Fiber (g) 1, Protein (g) 27
Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 0, Iron (DV%) 0
Vegetables (d.e.) 1, Very Lean Meat (d.e.) 3.5, Fat (d.e.) 3
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens magazine

CHICKEN DIVAN  

2 bunches fresh broccoli
4 cups sliced cooked chicken breasts
2 cans cream of chicken soup
1 cup mayonnaise
1 t. lemon juice
1 t. curry powder
1/2 cup shredded cheddar cheese
1/2 cup bread crumbs
1 T. melted butter  

Steam broccoli until tender - drain.  Arrange in a greased baking dish.  Place chicken evenly on top.  Combine soups, mayo, lemon juice and curry.  Pour over chicken.  Sprinkle with cheese.  Top with buttered crumbs - Bake 350 for 30 minutes.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition


TRAIL COOKIE MIX FOR GIFTING

A fantastic gift. Looks wonderful and tastes terrific!

1/2 cup packed brown sugar
1/2 cup sugar
3/4 cup wheat germ
1/3 cup quick oats
1 cup raisins
1/3 cup packed flaked coconut
1/2 cup chopped pecans
3/4 cup flour mixed with 1 tsp. baking powder

Layer ingredients in a quart jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350º for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely.

Yield: 2 1/2 dozen.


SPEEDY LASAGNA CASSEROLE

Makes: 6 servings
Prep: 15 minutes
Cook: 12 minutes

Ingredients
8 ounce dried miniature lasagna noodles, broken
12 ounce mild or hot bulk Italian sausage
2-1/2 cups desired red pasta sauce
1 egg, beaten
1 cup cream-style cottage cheese
2 tablespoons grated Parmesan or Romano cheese
3/4 cup shredded mozzarella cheese (3 oz.)

Directions
1. Cook pasta according to package directions; drain.

2. Meanwhile, in a microwave-safe 2-quart square baking dish, crumble sausage. Cover with vented plastic wrap and microwave on 100 percent power (high) for 4 to 6 minutes or until sausage is brown, stirring once or twice. Drain fat.

3. Stir cooked pasta and pasta sauce into sausage in dish. Cover and microwave on high for 2 to 3 minutes or until heated through, stirring once.

4. In a medium bowl, stir together egg, cottage cheese, and Parmesan or Romano cheese. Spoon mixture over pasta mixture. Cover and microwave on high for 6 to 7 minutes more or until heated through. Sprinkle with mozzarella cheese. Cover and let stand for 5 minutes before serving. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servings
Calories 446, Total Fat (g) 20, Saturated Fat (g) 9, Cholesterol (mg) 88, Sodium (mg) 902, Carbohydrate (g) 38, Fiber (g) 3, Protein (g) 24
Starch (d.e.) 2, Vegetables (d.e.) 1.5, High-fat Meat (d.e.) 2, Fat (d.e.) .5


BAKED ZITI WITH FOUR CHEESES

A great make-ahead dish that the kids will love. Serve with a fresh green salad tossed with a light dressing.

Serving: 10
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

1 lb ziti, uncooked
1 32 oz jar pasta sauce
1 cup low fat cottage cheese
3/4 cup parsley, chopped
4 ounces Parmesan cheese, grated
8 ounces part skim Mozzarella cheese
4 ounces Provolone cheese, cut in quarters

1. Cook pasta according to package directions; drain.

2. Coat 13 x 9 x 2-inch baking dish with cooking spray; set aside.

3. Place a thin layer of sauce in bottom of prepared dish.

4. Continue making layers of pasta, cottage cheese, parsley, sauce, pasta, Parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and parsley.

5. Sprinkle provolone on top.

6. Cover and bake in a 375º F oven for about 30 minutes or until cheese melts.

Substitution Tip: Use any of your favorite medium pasta shapes!

Based on individual serving.
Calories: 424
Total Fat: 14 g
Carbohydrates: 47 g
Protein: 24 g

Source: ilovepasta


QUICK BISCUITS

2 cups flour
1 Tbsp granulated sugar
4 tsp baking powder
½ tsp salt
6 Tbsp butter or hard margarine
1 egg
2/3 cup milk

Stir flour, sugar, baking powder, and salt together in bowl. Add butter, Cut in until crumbly. Make a well. Beat egg in a small bowl. Add milk. Beat to mix. Pour into well and stir to form a soft ball. Knead 6-8 times, then pat or roll on lightly floured surface 3/4 inch thick. Cut into 2 inch rounds. Arrange on ungreased baking sheet.. Bake in 425F oven for 10-15 minutes until browned.

Makes 12 biscuits.


LEMON CHEESECAKE SQUARES

CRUST:
3/4 cup Butter Flavor or Regular Crisco
1/3 cup brown sugar
1-1/4 cups flour
1 cup Quaker Oats (quick or old-fashioned), uncooked
1/4 tsp. salt, optional

FILLING:
1/2 cup seedless raspberry jam*
2 (8 oz.) pkgs. cream cheese, softened
3/4 cup sugar
2 Tbs. flour
2 eggs
3 Tbs. lemon juice
2 tsp. grated lemon peel

1. Heat oven to 350. Grease 13x9 baking pan. For crust, beat Crisco and brown sugar until fluffy. Add combined dry ingredients; mix well. Press onto bottom of prepared pan. Bake 20 minutes or until light brown. Spread jam over hot crust.

2. For filling, beat cream cheese, sugar and flour at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Add lemon juice and peel, mixing until smooth. Pour over preserves. Bake 25 minutes or until set. Cool completely. Chill. Store covered in refrigerator.

24 squares.

*Note from Maggie: I prefer cherry or strawberry jam.

Source: Quaker Oats (magazine ad)


BAKED BEEF STROGANOFF CASSEROLE

Servings: 8    

2 pounds  ground chuck
1 medium  onion -- chopped
2 cloves  garlic -- minced
2 tablespoons  Worcestershire sauce
2 cups  sliced fresh mushroom
2 cups  sliced fresh mushroom
1 can  beef broth (14.5 ounce)
1 can  cream of mushroom soup (10 3/4 ounce)
1 container  sour cream (16 ounce)
3/4 teaspoon  salt
1 teaspoon  pepper
8 ounces  wide egg noodles -- cooked and kept warm
2 tablespoons  butter
1 can  french fried onion rings (3 ounces)
 
Preheat oven to 350.  Lightly greased a 13x9x2-inch baking dish.
 
In a large skillet, cook ground chuck, onion and garlic over medium heat until meat is browned and crumbles.  Drain.
 
Source: "Cooking with Paula Deen, March/April 2006"


EASY CHEESE-GARLIC ROLLS

6 tablespoons butter or margarine, at room temperature
1/3 cup chopper garlic
1/4 cup grated Parmesan Cheese
1 pound frozen white or whole-wheat bread dough
2/3 cup shredded Longhorn Cheddar or Extra Sharp Cheddar Cheese

1. Mix butter, garlic, and 2 tablespoons of the parmesan cheese.

2. On a lightly floured board, pat, roll, and stretch dough into a 12 x 16 inch rectangle. If dough springs back, let rest a few minutes, then continue to shape.

3. Spread garlic-butter mixture evenly over dough. Sprinkle with 1/3 cheddar cheese.

4. From a 16-inch edge, roll dough to enclose filling. Cut log of dough crosswise into 16 equal rolls.

5. Setting them on cut sides, evenly space rolls in a buttered 9 x 13 inch pan.

6. Cover pan lightly with plastic wrap. Let rolls rise in a warm place until almost doubled in size, 25 to 35 minutes. Remove wrap; sprinkle rolls with remaining parmesan and cheddar cheese.

7. Bake in 350 degree F. oven until golden brown, 30 to 35 minutes. Let cool in pan on a rack about 5 minutes. With a wide spatula, lift rolls from pan and serve warm or cool.

Makes 16 soft rolls


BENNIGAN'S ONION SOUP

1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated

Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.


BOBOLI PIZZA CRUST (COPYCAT)

1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt

Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes. Add the rest of the ingredients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes.

Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels. Let rise 50 to 60 minutes.

Bake at 350 degrees F for 25 minutes.