A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes newsletter. In today's issue you will find a lot to make you think and laugh as well as some great recipes shared by fellow readers. Sharing is one of the nicest things we can do in this life. And sharing recipes can be great fun. Something else that is fun is letting the person who shared with you know just how much you appreciate it. In our QT Discussion Forum, Skirnir in Wisconsin did something that makes me proud. She made a point of thanking the people (by name and location!) whose recipes she recently prepared for her family with great reviews. Now, isn't that nice? Sadly, at least one of them may never know of the thanks because they probably don't visit the QT. The primary goal of A to Z Recipes web site and newsletter is to share recipes. Of course, there's more in issues besides recipes, but the QT Discussion Forum has a dimension not found elsewhere. There is a bona fide bond between those who go there, and not just the ones who post, either! Folks have written me personal emails about what they have read there, even though they've never posted, so I know it reaches many people. I hope you will share recipes using the links found in this issue, pass along a joke or informational tidbit, or just visit the QT Discussion Forum for a good laugh. You'll be so glad you did!

Note: Linda in Michigan, who normally treats you to a delightful issue here on Wednesdays, is taking an extended medical leave from her duties at A to Z Recipes. I hope you will join me in wishing her lots of rest and recovery. The best way to wish her well is through a message in the QT Discussion Forum because she reads it every day. Get well, Linda!

Okay, on with the issue. I'm going to do something today that I used to do often... ask that you join me in thanking the following folks who helped to make this issue possible:

Angelique, TX
Bryan, Lake Jackson, TX
Don G., GA
Johnny, LA
Vida Jean, OH
Jean, Syracuse, NY
Tena, MO
Robyn, Auckland, New Zealand
Margo, CO
Lou, FL
Brenda, AL
Ann, Montreal, Quebec, Canada
Judy, MI
Pat, Minden, NV
Larry Holmes, Ontario, Canada
Treva, Eastern TN
Joan, Savona, B.C.

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/

To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. 
~Emily Post

Desiderata

Shared by Angelique, TX

Go placidly amid the noise and the haste, 
and remember what peace there may be in silence. 

As far as possible, without surrender, 
be on good terms with all persons. 
Speak your truth quietly and clearly; 
and listen to others, 
even to the dull and the ignorant; 
they too have their story. 
Avoid loud and aggressive persons; 
they are vexatious to the spirit. 

If you compare yourself with others, 
you may become vain or bitter, 
for always there will be greater and lesser persons than yourself. 
Enjoy your achievements as well as your plans. 
Keep interested in your own career, however humble; 
it is a real possession in the changing fortunes of time. 

Exercise caution in your business affairs, 
for the world is full of trickery. 
But let this not blind you to what virtue there is; 
many persons strive for high ideals, 
and everywhere life is full of heroism. 
Be yourself. Especially do not feign affection. 
Neither be cynical about love, 
for in the face of all aridity and disenchantment, 
it is as perennial as the grass. 

Take kindly the counsel of the years, 
gracefully surrendering the things of youth. 
Nurture strength of spirit to shield you in sudden misfortune. 
But do not distress yourself with dark imaginings. 
Many fears are born of fatigue and loneliness. 

Beyond a wholesome discipline, 
be gentle with yourself. 
You are a child of the universe 
no less than the trees and the stars; 
you have a right to be here. 
And whether or not it is clear to you, 
no doubt the universe is unfolding as it should. 

Therefore be at peace with God, 
whatever you conceive Him to be. 
And whatever your labors and aspirations, 
in the noisy confusion of life, 
keep peace in your soul. 

With all its sham, drudgery, and broken dreams, 
it is still a beautiful world. 
Be cheerful. -- Strive to be happy.

-- Written by Max Ehrmann in the 1920s --

After reading THIS, you'll NEVER look at a banana in the same way again! My co-worker and friend Bryan in Lake Jackson, TX sent this to me.

Bananas Containing three natural sugars - sucrose, fructose and glucose combined with fiber, a banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet. 

Depression: 
According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier. 

PMS: 
Forget the pills -- eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood. 

Anemia: 
High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia. 

Blood Pressure: 
This unique tropical fruit is extremely high in potassium yet low in salt, making it the perfect way to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of blood pressure and stroke. 

Brain Power: 
200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert. 

Constipation: 
High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives. 

Hangovers: 
One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system. 

Heartburn: 
Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief. 

Morning Sickness: 
Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness. 

Mosquito bites: 
Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves: 
Bananas are high in B vitamins that help calm the nervous system.

Overweight and at work? 
Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

Ulcers: 
The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach. 

Temperature control: 
Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD): 
Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan. 

Smoking: 
Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal. 

Stress: 
Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack. 

Strokes: 
According to research in "The New England Journal of Medicine," eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%! 

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrates, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around. So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!"

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

(Excuse the B-word, please... but it's funny!)

Southernosity

Shared by Don G., GA

Only a Southerner knows the difference between a hissy fit and a conniption fit, and that you don't "HAVE" them, you "PITCH" them. 

Only a Southerner knows how many fish, collard greens, turnip greens, peas, beans, etc., make up "a mess." 

Only a Southerner can show or point out to you the general direction of "yonder." 

Only a Southerner knows exactly how long "directly" is -- as in: "Going to town, be back directly." 

Even Southern babies know that "Gimme some sugar" is not a request for the white, granular sweet substance that sits in a pretty little bowl in the middle of the table. 

All Southerners know exactly when "by and by" is. They might not use the term, but they know the concept well. 

Only a Southerner knows instinctively that the best gesture of solace for a neighbor who's got trouble is a plate of hot fried chicken and a big bowl of cold potato salad. If the neighbor's trouble is a real crisis, they also know to add a large banana puddin! 

Only Southerners grow up knowing the difference between "right near" and "a right far piece." They also know that "just down the road" can be 1 mile or 20. 

Only a Southerner, both knows and understands, the difference between a redneck, a good ol' boy, and po' white trash. 

No true Southerner would ever assume that the car with the flashing turn signal is actually going to make a turn. 

A Southerner knows that "fixin" can be used as a noun, a verb, or an adverb. 

Only Southerners make friends while standing in lines. We don't do"queues," we do "lines"; and when we're "in line," we talk to everybody! 

Put 100 Southerners in a room and half of them will discover they're related, even if only by marriage. 

Southerners never refer to one person as "y'all."

Southerners know grits come from corn and how to eat them. 

Every Southerner knows tomatoes with eggs, bacon, grits, and coffee are perfectly wonderful; that red eye gravy is also a breakfast food; and that fried green tomatoes are not a breakfast food. 

When you hear someone say, "Well, I caught myself lookin,'" you know you are in the presence of a genuine Southerner! 

Only true Southerners say "sweet tea" and "sweet milk." Sweet tea indicates the need for sugar and lots of it -- we do not like our tea unsweetened. "Sweet milk" means you don't want buttermilk. 

And a true Southerner knows you don't scream obscenities at little old ladies who drive 30 MPH on the freeway. You just say, "Bless her heart" and go your own way. 

To those of you who're still a little embarrassed by your Southernness: Take two tent revivals and a dose of sausage gravy and call me in the morning. Bless your heart! 

And to those of you who are still having a hard time understanding all this Southern stuff, bless your hearts, I hear they are fixin'to have classes on Southernness as a second language! 

And for those that are not from the South but have lived here for a long time, y'all need a sign to hang on y'alls front porch that reads "I aint from the South but I got here as fast as I could." 

Bless your hearts, y'all have a blessed day.

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!

MUFFINS JAMBALAYA

Shared by my pal, Johnny in LA

(Jambalaya Cookbook, The Junior League of New Orleans, Inc.)

3 tablespoons butter
1/2 cup minced green pepper
1/2 cup minced green onions
1 cup yellow cornmeal
1 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1 cup chopped cooked ham
1 cup finely chopped cooked sausage

Preheat the oven to 400 degrees F. Grease 24 muffin cups; set aside.

In skillet melt butter and sauté green pepper and green onions until soft and translucent. Remove from heat.

In a large bowl combine cornmeal, flour, soda and salt. In smaller bowl beat eggs; stir in buttermilk. Add egg mixture to flour mixture all at once, stirring only until mixed. Carefully fold in ham, sausage, green pepper and onions (along with any butter not absorbed). Spoon into pans, filling 2/3 full. Bake 30 minutes. Makes 24. To freeze, seal tightly in plastic bags.

Thaw in bags 15 minutes. Remove from bags and wrap tightly in heavy foil.

Place in 400ºF. oven for 15 minutes.

CHICKEN BURRITOS

~Submitted by Larry Holmes, Ontario, Canada

4 cups cooked chicken, cut into bite-size chunks
8 8-inch flour tortillas
juice of 1 lime
salt
2 cups drained cooked black beans
1/2 teaspoon ground cumin
2 cups shredded iceberg lettuce 
2 cups salsa
2 red onions, cut into thin rings
2 cups shredded Monterey Jack cheese
chopped jalapeño peppers (optional)

Preheat oven to 350° F. Place the chicken in a baking dish and cover. Wrap the tortillas in foil. Place the chicken and tortillas in the oven. Bake 7 to 10 minutes, or until chicken and tortillas are heated through.

Sprinkle the chicken with the lime juice, and salt to taste. Combine the black beans with cumin in a small bowl. Place the lettuce, salsa, onion, cheese and jalapeño in large containers. Place a tortilla on plate. Top with the fillings of choice. Roll u and enclose filling. 

Servers 8.

Per serving: 447 calories; 35 g protein; 39 g carbohydrates; 17 g fat; 92 mg cholesterol; 746 mg sodium



PIZZA MUFFINS

~Submitted by Treva, Eastern TN

1/4 cup finely chopped onion
1 clove garlic, minced
6 TBSP olive oil
2 cups self rising flour
1 cup mozzarella cheese, shredded
1/4 cup pepperoni. Chopped
1 tsp dried oregano
1 cup tomato juice
1 egg
1/2 cup Parmesan cheese

Sauté onion and garlic in 2 TBSP hot oil over medium heat 2 or 3 minutes or until onion is tender. Combine flour, cheese, pepperoni, and oregano. Make a well in the mixture. Combine juice, egg and onion mixture with remaining 4 TBSP oil and stir into flour mixture until just moist. Spoon evenly into 12 muffin pan cups which have been greased. Sprinkle on Parmesan cheese. Bake at 400 deg about 20 minutes. Let stand 3 minutes before removing from pan.



CUCUMBER SALAD

~Submitted by Vida Jean, OH

Here is a deliciously cool flavorful salad that I have used many times.

1 3-oz pkg Lemon Jell-O, dissolved in 1 cup boiling water
1 cup cold water
1 1/2 tbs vinegar
2 tbs sugar
1/2 cup Mayo (your choice)
Salt and pepper to taste
3 oz. soft cream cheese

Blend until smooth, and chill until thick but not set.

Fold in:
1 cup minced cucumber, squeezed to drain excess juice
1/2 cup minced celery
1 tbs grated onion
3/4 cup small curd cottage cheese, drained slightly if necessary

Pour into oiled ring mold and chill.

Turn out, slice and serve on lettuce leaves. Pass seasoned, sweetened, lightly thinned mayo to drizzle on salad.

Can also be individually molded, or set in square dish and cut to serve.



SHRIMP SCAMPI AND BASMATI RICE

~Submitted by Jean, Syracuse, NY

WINE RECOMMENDATION: Chardonnay is always a winning combination with Shrimp Scampi, and the dry, ripe fruit flavors of Chardonnay will serve well both as an ingredient and accompaniment to this dish.

INGREDIENTS:
1 cup basmati rice
1 teaspoon salt plus more to taste
1 pound large shrimp, in or out of the shell
3 tablespoons olive oil
3 large cloves garlic
Freshly ground black pepper
1/2 lemon
1/4 cup dry white wine
4 sprigs parsley, preferably flat leaf variety
1 tablespoon butter

DIRECTIONS:
1) While the hot-water tap runs, put the rice in a 2-quart saucepan. Add 2 cups hot tap water and 1 teaspoon salt. Cover and bring to a boil over high heat, then reduce the heat to low and cook for 10 minutes. Turn the heat off and keep covered until ready to serve. (Or put the rice, 2 cups hot water, and 1 teaspoon salt in a 2-quart microwave-safe container. Cover and put in a microwave oven on high power for 10 minutes. Keep covered until ready to serve.)

2) Meanwhile, if using shrimp in the shell, peel the shrimp but leave the tails on. Put the olive oil in a 12-inch skillet over medium-low heat. Peel and chop the garlic. Add the garlic and cook, stirring, for 1 minute.

3) Add the shrimp to the skillet, increase the heat to medium, and cook for 2 minutes on one side. While the shrimp cook, season them with salt and pepper to taste. Juice the lemon half. Turn the shrimp over and cook for 1 minute. Then add the lemon juice and wine to the skillet. Raise the heat to high and cook for 2 minutes, stirring to mix well. Chop the leaves of the parsley and cut the butter into 4 pieces.

4) Add the parsley and the butter to the skillet. Stir just until the butter is melted and incorporated, giving the sauce a creamy texture. Remove from the heat and serve with the rice.

Serves 4

NUTRITION INFORMATION PER SERVING:
Calories: 420 
Fat: 15 g 
Saturated Fat: 3.5 g
Sodium: 870 mg 
Protein: 28 g 
Cholesterol: 230 mg
Carbohydrate: 41 g

Source: Sam Gugino



PARTY QUESADILLAS WITH JALAPENO JACK AND FRESH CHARD

~Submitted by Angelique, TX

Ingredients:
1-1/2 cups finely chopped red onion
Vegetable or olive oil
1-1/2 cups coarsely chopped chard leaves, packed
4 flour tortillas (8-inch)
1/2 pound jalapeno jack cheese, thinly sliced
1 teaspoon crushed red pepper flakes

Directions:
Sauté onion in large oiled skillet for about 5 minutes or until tender-crisp. Add chard and sauté 1 minute longer. Steam tortillas in steamer or in microwave oven for about 1 minute or just until flexible.

Top one half of each tortilla with one quarter of the cheese. Spoon one quarter of the onion-chard mixture on top of cheese. Fold each quesadilla over like a turnover and pat to stay folded. Wipe out skillet then heat over medium-high heat with a little oil in bottom. Add quesadillas and cook, turning once, until light golden and cheese melts.

Cut each quesadilla into 3 or 4 triangles. Arrange on plate, garnish with red pepper and place in 250 degree oven until ready to serve.

Makes 12 to 16 servings.

Nutrition Information:
Per serving: About 164 cal, 6 g pro, 17 g carb, 8 g fat, 43% cal from fat, 12 mg chol, 118 mg sod, 1g fiber.



ORANGE ICE CREAM PIE

~Submitted by Brenda, AL

Hi Maggie and all a2z ers. Brenda from Alabama. Haven't tried this one but plan to soon. My cousin gave me the recipe.

This dessert is so good that you'll fix it often. The five ingredient pie gets its refreshing taste from a soft drink mix. Kool-Aid is the best.

1/2 cup sweetened orange Kool-Aid drink mix
1/2 cup warm water
2 cups vanilla ice cream, softened
8 oz cool whip, thawed
1 graham cracker crust (8or9Inch)

In large bowl, stir drink mix and water until dissolved. Add ice cream and mix well. Fold in cool whip. Freeze until firm. May be frozen up to 2 months.



SUMMER MACARONI SALAD

~Submitted by Treva, Eastern TN

8 oz macaroni cooked according to pkg directions and drained
2 eggs, hard boiled and chopped
1 green pepper, diced
1 tomato, diced
1 onion small, chopped
1/2 cup salad oil
1/3 cup wine vinegar
1/4 tsp oregano
1/2 tsp dill weed
1/4 tsp salt
1 dash pepper

Combine macaroni, eggs, green pepper, tomato and onion. Mix remaining ingredients in a small jar and shake well. Pour over macaroni mixture. Refrigerate several hours.



MULTIGRAIN BREAD 

~Submitted by Tena, MO

Soaker
3 tablespoons coarse cornmeal (polenta)
3 tablespoons rolled oats
2 tablespoons wheat bran
1/4 cup water at room temperature

Dough
3 cups bread flour
3 tablespoons brown sugar
1 1/2 teaspoons salt
1 tablespoon yeast
3 tablespoons cooked brown rice
1 1/2 tablespoons honey
1/2 cup buttermilk or milk
3/4 cup water at room temperature
Poppy seeds for topping (optional)

Day Before
Combine soaker ingredients. Cover and leave at room temperature overnight.

Next Day
Combine flour, sugar, salt and yeast. Add soaker, rice, honey, buttermilk, and water. Mix on low speed until ingredients form a ball. Mix on medium-low for 8-10 minutes, adding flour if necessary. Let rise for 90 minutes until double. Press by hand into 6x10x3/4"" rectangle. Form into a loaf and place in oiled loaf pan. Mist top with water and sprinkle with poppy seeds. Mist again with oil and cover with plastic wrap. Let rise 90 minutes. Bake about 20 minutes at 350F, rotate pan and bake another 15-40 minutes (less for freestanding, more for loaf pan).

Source: <a href="http://www.amazon.com/exec/obidos/ASIN/1580082688/atozreci-20/104-6965865-8013518?%5Fencoding=UTF8&amp;camp=1789&amp;link%5Fcode=xm2"> Bread Baker's Apprentice</a><br> 




FANTASTIC FRITTATA

~Submitted by Robyn, Auckland, New Zealand

Serves 4-6

2 tablespoons oil
1 medium onion, chopped
2-3 cloves garlic, crushed (1 teaspoon crushed garlic)
3 large potatoes, peeled and cubed into small dice (1cm square)
1 cup frozen peas
1 cup sweetcorn (frozen, fresh or canned)
1 carrot, peeled and grated
1 cup broccoli cut into small pieces
½ cup chopped parsley
2 cups grated tasty cheese
8 eggs, beaten
salt and freshly ground black pepper 

Heat oil in a large (25cm) non stick frypan with a heatproof handle that can go in the oven. 

Cook the onion and garlic in the pan for 2 minutes.

Add potatoes to the pan and cook for 10 minutes, stirring often. 

Add the other vegetables, parsley and grated cheese. Stir to mix well.

Pour in the beaten eggs and mix through the vegetables.

Season with salt and freshly ground black pepper.

Turn down the heat and cook for 7-8 minutes.

Meanwhile, preheat the oven grill. 

Place the frypan under the grill for 4-5 minutes until the frittata is set and golden brown. Leave in the pan for 3-4 minutes before cutting into wedges.

This can be served hot or cold and is great served with a salad.



FRESH TOMATO SALSA

~Submitted by Margo, CO

1 medium purple onion, chopped
3 green onions, chopped
1 large clove garlic, chopped
1-2 large fresh jalapeno pepper, seeded and chopped
1/4 c fresh cilantro leaves, chopped
1 1/2# ripe tomatoes, seeded, chopped
1 - 3 small cans of green chilies - depending on taste
1 TBSP olive oil
2 TBSP fresh lime juice
1/2 tsp salt
1/4 tsp ground cumin
1 tsp red wine vinegar
2 TBSP tomato juice

Combine onions, garlic, jalapeno and cilantro in blender or food processor. Pulse until finely chopped, but not pureed

Add tomatoes, canned chilies, vinegar and tomato juice. Pulse until just chopped - not too smooth.

Correct seasonings, if necessary

Cover and refrigerate for about an hour before serving.

Makes about 4 cups

Source: TX Co-Op Power Magazine



LETHAL WEAPON FRENCH FRY SAUCE

~Submitted by Lou, FL

Summer is upon us and so is the grilling season. Try this for your next cookout. I'd only make half a recipe the first time and be sure your chili powder is fresh and hot!!!!!

2 cups mayonnaise 
5 tablespoons chili powder 
1 tablespoon cayenne 
1 teaspoon freshly minced garlic

In a bowl, combine all ingredients. Stir and let stand for 2 hours or enough time for the chili powder to rehydrate and other flavors to meld together.

Dip fries in sauce or use on hamburgers and hotdogs.



BAKED STUFFED APPLES

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama. I just saw Rachael Rae on food TV make these. They are the best.

6 medium apples
lemon juice
6 Tablespoons butter
1 cup dark brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 cup walnut pieces
1/2 cup flour
1/4 cup oatmeal

Preheat oven to 425°.

Trim a thin slice off each apple. Core and hollow out to bottom. Rub small amount of lemon juice on cut parts of apples.

Combine butter, nutmeg, cinnamon, nuts, flour and oatmeal. Mix with hands to a crumbly mixture. Stuff apples with mixture. Put in baking dish and add 1/4 inch water to dish. Bake 17 to 20 minutes until filling bubbles and apples are tender. Serve warm or room temperature.



CHICKEN CHILI OVER CORN MUFFINS

~Submitted by Ann, Montreal, Quebec, Canada

Yields: 6 Servings

Chicken Chili recipe 
2 cups cooked chicken cut-up
2 cans 15 oz each spicy chili beans undrained 
1 can 15 oz tomato sauce 
1 can about 7 oz whole kernel corn drained 
1/2 cup Cheddar cheese shredded

**Corn Muffins** 
1 egg 
1 1/2 cups Original Bisquick 
3/4 cup yellow cornmeal 
1/3 cup sugar 
2/3 cup milk 
2 tablespoons margarine or butter melted

Make Corn Muffins. Meanwhile, stir remaining ingredients except cheese in3-quart sauce pan. Heat to boiling; reduce heat to low. Simmer 10 minutes, stirring occasionally.

For each serving, pour chili over 1 or 2 muffins. Sprinkle with cheese.

6 servings.

Corn Muffins: Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups. Beat eggs lightly; stir in remaining ingredients just until moistened. Fill muffin cups 3/4 full. Bake 15 to 20 minutes or until golden brown.

High Altitude (3500-6500 ft): No changes.

Success Hint: Warm leftover Corn Muffins in the microwave and serve with honey for another meal.

Variation: It's easy to make Corn Bread from the same recipe. Grease a square pan, 8x8x2 inches. Make batter as directed; spread in pan. Bake 20 to 25 minutes or until golden brown.



CHINESE PINEAPPLE CHICKEN WITH BLACK BEAN SAUCE

~Submitted by Judy, MI

POINTS® value of 7
Was POINTS® value of 9
Now POINTS® value of 7
Servings 4
Preparation Time 15 min
Cooking Time 13 min
Level of Difficulty Easy

Forget take-out: This sweet and savory chicken recipe is delicious! The tangy black bean sauce is perfect over brown rice. 

Ingredients 
1 serving cooking spray (5 one-second sprays per serving) 
4 medium scallion(s), chopped (green and white parts) 
1 Tbsp ginger root, fresh, chopped 
2 medium garlic clove(s), minced 
1 pound uncooked boneless, skinless chicken breast(s), cut into 1-inch cubes 
20 oz canned pineapple, packed in juice, use tidbits 
1/4 cup black bean sauce 
2 cup cooked brown rice, kept warm (regular or instant) 

Instructions 
1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add scallions, ginger and garlic; cook until soft, about 3 minutes. Add chicken and cook until lightly browned on all sides, stirring often, about 5 minutes.

2. Add pineapple (with its juice) and black bean sauce to skillet; bring to a simmer. Simmer until chicken is cooked through, about 5 minutes more.

3. Divide rice among 4 shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken and 1/2 cup of rice per serving.

Chef Tips 
We renovated Chinese Pineapple Chicken with Black Bean Sauce by: 
1. Sautéing the vegetables and chicken in cooking spray instead of oil.

2. Simmering the chicken with canned fruit (packed in its own juice) and black bean sauce instead of oil.



MUSHROOM SOUP WITH CHIVE* CREAM

~Submitted by Treva, Eastern TN

This recipe serves: 6 
Preparation time: 20 minutes 
Cooking time: 40 minutes 

Ingredients
1/2 tablespoon olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 large onion, chopped
2 small Russet potatoes
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried thyme
about 1 quart low-sodium chicken broth or vegetable broth
5 cups sliced mushrooms
1/4 cup chopped chives
3 tablespoons non-fat sour cream

Cooking Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes. 

2. Peel and slice the potatoes and add them to the pot. Add the bay leaf, thyme and stock and bring to a boil quickly over high heat. 

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes. 

4. Add the mushrooms and simmer until tender, about 5 to 7 minutes. 

5. Blend the chives and sour cream together and set aside. 

6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper. 

7. Serve the soup in bowls with a dollop of chive cream.

Nutrition Facts 
Serving size: about 1 1/2 cups 
Calories 103 
Total Fat 2 go 
Saturated Fat 1 go 
Protein 6 go 
Total Carbohydrate 18 go 
Dietary Fiber 3 go 
Sodium 191 mg 
Percent Calories from Fat 19% 
Percent Calories from Protein 19% 
Percent Calories from Carbohydrate 62% 

*The chive takes its name from the Latin "cepa," or onion. In fact, chives are widely considered the smallest variety of onion. Grown in clumps of round aromatic bulbs, chives are popular in a variety of regional cuisines from spicy southern European to cold and hearty Scandinavian...



SPANISH CHICKEN WITH GARLIC

~Submitted by Pat, Minden, NV

My husband made this for dinner last night and I just had to share...oh so good!

2-3 tablespoons all-purpose flour 
cayenne pepper
4 chicken quarters or other joints, patted dry
about 4 tablespoons olive oil
20 large garlic cloves, each halved and green core removed
1 large bay leaf
2 cups chicken stock
4 tablespoons dry white wine
chopped fresh parsley, to garnish
salt and pepper

1. Put about 2 tablespoons of the flour in a bag and season to taste with cayenne pepper and salt and pepper. Add a chicken piece and shake until it is lightly coated with the flour, shaking off the excess. Repeat with the remaining pieces, adding more flour and seasoning, if necessary.

2. Heat 3 tablespoons of the olive oil in a large skillet. Add the garlic cloves and fry for about 2 minutes, stirring to flavor the oil. Remove with a slotted spoon and set aside.

3. Add the chicken pieces to the pan, skin-side down, and fry for 5 minutes, or until the skin is golden brown. Turn and fry for a further 5 minutes, adding an extra 1-2 tablespoons oil if necessary.

4. Return the garlic to the pan. Add the bay leaf, chicken stock, and wine and bring to a boil. Lower the heat, cover, and simmer for 25 minutes, or until the chicken is tender and the garlic cloves are very soft.

5. Using a slotted spoon, transfer the chicken to a serving platter and keep warm. Bring the cooking liquid to a boil, with the garlic, and boil until reduced to about 1 cup plus 2 tablespoons....adjust the seasoning, if necessary.

6. Spoon the sauce over the chicken pieces and scatter the garlic cloves around. Garnish with parsley and serve.

Cooking Tip...The cooked garlic cloves are delicious mashed into a puree on the side of the plate for smearing on the chicken pieces.

Source: What's Cooking Mediterranean



BANANA DAIQUIRI CHEESECAKE

~Submitted by Larry Holmes, Ontario, Canada

3/4 cup all-purpose flour
1 4-serving-size package cook-and-serve banana cream pudding mix
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter, softened
1 egg
2 medium bananas
1 8-ounce package cream cheese, softened
1/3 cup sugar
2 tablespoons milk
1 tablespoons lime juice
1/2 teaspoon rum extract
mint leaves (optional)

Grease bottom and sides of 8-inch spingform pan; place on baking sheet.

Stir flour, pudding mix, and baking powder together in large mixing bowl. Add the 1/2 cup milk, the butter and egg. Beat with electric mixer on medium speed for 2 minutes. Pour batter into prepared pan. Slice bananas, arrange slices atop batter. Set aside.

Beat cream cheese, sugar , the 2 tablespoons milk, lime juice and rum extract in a medium bowl with electric mixer on medium speed until smooth. Spoon mixture over banana slices, carefully spreading mixture to cover them.

Bake in 350° F oven for 30 to 35 minutes or until center is set. Remove springform pan from baking pan. Cool on wire rack for 15 minutes. Use a small metal spatula to loosen sides of the cheesecake from the pan. Cool 30 minute more. Cover and chill at least 2 hours before serving. To serve, remove sides of springform pan.

Makes 8 servings.

Per serving: 282 calories; 15 g total fat (9 g sat. fat); 71 mg cholesterol; 252 mg sodium; 32 g carbohydrates; 1 g dietary fiber; 3 g protein



BREAKFAST SQUARES

~Submitted by Treva, Eastern TN

8 slices bread (crusts removed)
1 pound sausage, browned
3/4 pound grated cheddar cheese
4 eggs
2 & 1/2 cups milk
1/2 teaspoon prepared mustard
1 can cream of mushroom soup
1/4 cup water

Break bread into pieces and place in bottom of 9 x 13 pan. Layer sausage, then cheese. Beat eggs, milk and mustard and pour over layers. Mix soup and water and pour over all. Bake at 300 degrees for 1 hour.



CARAMEL CASHEW BALLS

~Submitted by Angelique, TX 

2 -Bags (3.5 oz. each) microwave popcorn
1 cup dry roasted cashews
1-cup (2 sticks) butter or margarine
1 pkg. (1 lb.) light brown sugar (2 cups)
1/2 cup light corn syrup
1/2 tsp. Salt
1/2 tsp. Cream of tartar
1 tsp. Baking soda

Microwave popcorn as pkg. Directs; discard any unpopped kernels. In greased microwave safe 13" x 9" x 2" baking dish, mix popcorn and nuts. In large glass bowl, microwave butter on high 1 minute, or until melted; stir in brown sugar, corn syrup, salt and cream of tartar. Microwave on high 4 minutes, or until mixture boils, stirring after 2 minutes. Microwave 10 minutes or until a small amount of sugar mixture dropped in ice water forms hard threads, or until mixture reaches 280 degrees on candy thermometer. (Do no leave candy thermometer in microwave.) Stir in baking soda; quickly pour sugar mixture over popcorn and nuts. With spatula, toss to coat evenly. Slightly cook mixture. With lightly oiled hands, roll ½ cup popcorn into 3 " balls. If mixture hardens, microwave on medium 1 minute; continue rolling balls as above. Cool completely.

Makes about 14 balls.

Source: Woman's Day 1986



GARLIC SPRING ROLLS WITH GARLICKY-LIME SAUCE

~Submitted by Ann, Montreal, Quebec, Canada

35 cloves garlic, peeled, divided 
2/3 cup fresh lime juice 
1/2 cup fish sauce (nuoc man)* 
1/4 cup bottles diced jalapenos 
2 tsp sugar 
1/2 cup chopped water chestnuts 
2 cups ground pork 
5 green onions, chopped 
1/2 cup grated carrot 
1 tsp salt 
1 tsp coarse ground black pepper 
4 cups thinly sliced Napa cabbage (Chinese cabbage) 
18 sping roll wrappers (thawed, if frozen)* 
1/3 cup canola oil or as needed 
Boston lettuce for garnish (optional) 
Pickled carrot for garnish (optional) 
Green onion brushes for garnish (optional) 

To make sauce, in a food processor, finely chop 20 cloves garlic. Mix garlic with lime juice, fish sauce and sugar; reserve.

To make eggrolls, in a food processor, chop remaining garlic. In a bowl, thoroughly mix garlic with water chestnuts and next 6 ingredients. Gently fold in Napa cabbage. On a work surface lightly dusted with cornstarch, wet the edge of one wrapper; put 2 tablespoons filling in center. Fold one corner over filling. Fold in sides and roll tightly. Repeat with remaining rolls. Heat oil in large pan. Fry rolls until cooked and golden brown. Drain. 

To serve, arrange spring rolls on a serving platter with bowl of dipping sauce in the middle. Garnish with lettuce, carrot and onions.

*sold in Asian sections or Asian grocery stores.

Serves 6.



SOUTH EAST HOBO BEAN CASSEROLE

~Submitted by Treva, Eastern TN

1 lb ground chuck ( or extra lean ground beef)
1 large onion, chopped
1 tsp minced garlic
1 tsp salt (or one pinch will do)
1/2 tsp black pepper
1 cup diced peeled tomatoes
1 pack of shredded cheese (I use Mozz., Colby Jack and Sharp Cheddar)
2 cans of Pork n Beans (any brand will do)
In a heavy skillet, cook beef until done (like sloppy Joes would look like). Add onions, and garlic. Cook until onion is translucent. Drain any grease. Add tomatoes, salt, pepper, pork n beans, (I use VanCamps). Stir and bring back to simmer, Add cheese. Stir well. When Cheese melts its done. Serve over bread. 

Feeds 7-10 people.



ROASTED GARLIC MASHED TURNIPS

~Submitted by Angelique, TX

2 pounds turnips
1 garlic bulb
3 tablespoons butter
2 tablespoons horseradish
1/8 teaspoon nutmeg
3 tablespoons chives
6 ounces heavy cream

Preheat oven to 350 degrees. Wrap foil around garlic bulb and place in heated oven for 45 minutes. Meanwhile place turnips in a pot of cold salted water and bring to simmer. Cook turnips until soft.. about 15 20 minutes. Drain turnips very well and let dry for a few minutes. Using a potato masher, mash turnips, garlic. Stir in chilled butter, horseradish, salt, pepper and nutmeg and mix well. If needed add heated cream. Stir in chives just before serving.

Source: Fox-13 Recipes



BAKED RICE PUDDING

~Submitted by Treva, Eastern TN

Serves: 4

A yummy dessert made with complex carbs. 

INGREDIENTS
3 egg whites
1 egg
1-1/2 cups 1% milk
1/4 cup sugar
1 teaspoon vanilla extract
2/3 cups cooked brown rice
1/3 cup dates (chopped) 
pinch of nutmeg or cinnamon

DIRECTIONS
1. In a medium sized mixing bowl, combine egg whites, egg, milk, sugar and vanilla. Beat until combined but not foamy. 

2. Add cooked rice and dates and mix well. 

3. Pour rice mixture into a 1 1/2 quart casserole dish. Place casserole dish in a baking pan then place in oven. Pour boiled water into baking pan around the casserole dish to a depth of about an inch. 

4. Bake, uncovered at 325° F for 45 minutes or until a knife inserted halfway between the edge and the center comes out clean. 

5. Serve warm or chilled with a sprinkle of nutmeg or cinnamon. 

NUTRITION INFO
Calories: 197
Fat: 2.5 g 
Carbohydrates: 35.8 g 
Protein: 8.1 g

THAI TURKEY SALAD

~Submitted by Treva, Eastern TN

For a filling and fresh lunch, combine mango, turkey, and spinach! 

INGREDIENTS
1/4 cup plain non-fat yogurt 
2 tablespoons creamy peanut butter 
1 tablespoon packed brown sugar 
1-1/2 teaspoons low-sodium soy sauce 
1/8 teaspoon ground ginger 
1/8 teaspoon hot pepper sauce 
1 bag (10 ounces) mixed salad greens, chilled 

1 pound honey roasted deli turkey breast, cut into thin strips
1 mango, peeled and cut into 1/2-inch cubes
1 cup red bell pepper, seeded and chopped 
3/4 cup green onions, sliced 
4 Tablespoons lightly salted roasted peanuts, coarsely chopped 

DIRECTIONS
1. In small microwave-safe bowl, combine yogurt, peanut butter, brown sugar, soy sauce, ginger and hot sauce. Loosely cover with plastic wrap and microwave at 50% power 1 to 1-1/2 minutes, until brown sugar is dissolved. Allow to cool while preparing salad. In large bowl, combine chilled salad greens, turkey, mango, bell pepper and onion. 

2. To serve, combine salad and dressing, tossing to coat. Top with peanuts. 

If fresh mango is unavailable, look for jars of peeled and sliced mango in the produce department. Cut slices into cubes to equal 2 cups. 

Serves: 8
Serving Size: 1.25 oz salad mix and 2 oz turkey 

NUTRITION INFO
Calories: 180
Fat: 6.4 g 
Carbohydrates: 10.9 g 
Protein: 20.5 g



NUTTY APPLE COOKIES

~Submitted by Jean, Syracuse, NY

1/2 cup shortening
1-1/4 cups packed brown sugar
1/3 cup packed light brown sugar
1 egg
1/2 cup apple juice
2-1/4 cups whole wheat pastry flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 medium tart apple, peeled, cored, and shredded
3/4 cup raisins
2 Tbsp. margarine
2 Tbsp. water
1-3/4 cups powdered sugar, sifted 
Skim milk
1/4 cup walnuts, chopped 

1. Preheat oven to 350 degrees F.

2. Beat shortening and 1 1/4 cups brown sugar with an electric mixer on medium speed until combined.

3. Add egg and beat 1 minute. Add apple juice and beat at low speed until blended.

4. In another bowl stir together flour, baking soda, cinnamon, cloves, and salt.

5. Add egg mixture to the flour mixture, beating at low speed until combined. Fold in apple and raisins.

6. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet.

7. Bake for 8 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet.

8. Remove to wire racks and cool.

9. Heat margarine, 1/3 cup brown sugar, and water over medium-high heat, stirring until sugar dissolves.

10. Remove from heat.

11. Stir in sifted powdered sugar. If frosting begins to harden, stir in small amount of milk to make of spreading consistency.

12. Spread cookies with Caramel Frosting and sprinkle with walnuts.

Makes about 72. 
Per serving: 63 calories, 2 g total fat, 0 g saturated fat, 32 mg sodium, 11 g carbohydrate, 0 g fiber, 1 g protein, 1% calcium, .5 diabetic exchange starch, .5 diabetic exchange fat.

SWEET PEPPER SOUP WITH HERBED BUTTERMILK DRIZZLE

~Submitted by Joan, Savona, B.C.

1 Tbsp olive oil
2 onions, chopped
1 clove garlic, minced
2 sweet red peppers, chopped
1 tsp paprika
1/2 tsp dried thyme
1/4 tsp salt
pinch cayenne pepper
3 cups chopped tomatoes
2 1/2 cups vegetable or chicken stock
2 tsp granulated sugar
1 tsp balsamic vinegar

Herbed Buttermilk Drizzle
1/3 cup buttermilk
1 Tbsp finely chopped fresh coriander or basil
1 Tbsp finely chopped fresh chives or green onions

In saucepan, heat oil over medium heat; cook onions and garlic, stirring often, until softened, about 5 minutes. Add red peppers, paprika, thyme, salt and cayenne; cook, stirring often, until vegetables are tender, about 5 minutes.

Stir in tomatoes, stock and sugar; bring to boil. Reduce heat, cover and simmer until very tender, about 30 minutes. Stir in vinegar. Let cool for 10 minutes. 

In blender or food processor, purée soup until smooth. Strain through sieve into bowl; refrigerate until cold. (Make ahead: Cover and refrigerate for up to 2 days.)

Herbed Buttermilk Drizzle: In small bowl, stir together buttermilk, coriander and chives. Ladle soup into bowls; drizzle with buttermilk mixture.

Makes 4 servings.

Per serving: 115 calories; 4 g protein; 5 g total fat (1 g sat fat); 16 g carbohydrates; 0 g fibre; 1 mg cholesterol; 544 mg sodium



BEEF AND NOODLES IN LEMON SAUCE

~Submitted by Jean, Syracuse, NY

1 cup fine egg noodles 
2 tablespoons butter or margarine 
3/4 cup onions, diced 
1 1/2 pounds leanest ground beef 
1 pound mushrooms, sliced 
3/4 cup water 
2 egg yolks 
3 tablespoons fresh lemon juice 
2 tablespoons sherry 

Put the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain. 

In a frying pan, melt the butter, add the onions, and sauté five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat. 

In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonsfuls of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve immediately. 

Calories: 264 Protein: 14.5 g Sodium: 185 mg Fat: 11.7 g Carbohydrates: 9.8 g 

Exchanges: 3/4 Bread/Starch, 2-1/2 Medium-Fat Meat 



BEST BANANA BREAD

~Submitted by Jean, Syracuse, NY

1 cup Quaker® Oats (quick or old fashioned, uncooked) 
1/2 cup fat-free milk 
1 cup mashed very ripe bananas (about 3 medium) 
1/2 cup liquid egg substitute or 4 egg whites, lightly beaten 
1/2 cup vegetable oil 
2 cups all-purpose flour 
1/4 cup granulated sugar or heat-stable sugar substitute equal to 1/4 cup sugar 
2 teaspoons baking powder 
1 teaspoon ground cinnamon 
1/2 teaspoon baking soda 
1/2 teaspoon salt (optional) 
1/2 teaspoon ground nutmeg 

Heat oven to 350°F. Lightly spray bottom only of 9 x 5-inch loaf pan with cooking spray.

In medium bowl, combine oats and milk; mix well. Let stand 10 minutes. Stir in bananas, egg substitute and oil until blended.

In large bowl, combine flour, sugar or sweetener, baking powder, cinnamon, baking soda, salt and nutmeg; mix well. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.

Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped. 

1 LOAF (16 SERVINGS)

NUTRITION INFORMATION: 1/16 of recipe (made with granulated sugar or Sweet One® and without salt)
Calories From Fat 70, Total Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 110mg, Dietary Fiber 1g, Protein 4g. 

With sugar / With Sweet One® 
Total Calories 170 / 160 
Total Carbohydrates 23g / 20g 
Total Sugars 7g / 3g 
Exchanges 1 starch, 1-1/2 fat / 1/2 fruit 1 starch, 1-1/2 fat

FRESH VEGETABLE STIR FRY WITH LEMON BASIL WINE SAUCE

~Submitted by Jean, Syracuse, NY

1 tbsp olive oil
1 med. zucchini
1 med. yellow squash
1/2 med. red onion
1/2 lemon (sliced thin and quartered)
1 tbsp julienne sliced fresh basil
1/8 cup white wine
2 tbsp butter
10 oz cooked pasta
salt and pepper to taste

1. Heat skillet until hot. Add oil.

2. Add vegetables and sauté for four minutes.

3. Add lemon and cook for one minute.

4. Deglaze with wine for one additional minute.

5. Add basil and reduce heat.

6. Add butter. Season with salt and pepper to taste.

7. Serve over pasta. Cooking time takes eight minutes. Serves two people.



PEPPERCORN STEAKS

~Submitted by Jean, Syracuse, NY

These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.

1 tablespoon whole black peppercorns, crushed 
2 strip or top loin steaks (about 8 ounces each) 
2 to 3 tablespoons butter or margarine, melted 
1 to 2 garlic cloves, minced 
1 tablespoon Worcestershire sauce 
1/2 cup red wine or beef broth 
1 teaspoon ground mustard 
1/2 teaspoon sugar 
2 teaspoons cornstarch 
1 tablespoon water

Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium-high heat, brown steaks on both sides. Add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Remove steaks and keep warm. Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks. Yield: 2 servings.

Editor’s Note: Steak may be known as New York strip steak, Kansas City strip steak, Ambassador Steak or boneless Club Steak in your region. 



TWO-CHEESE LINGUINE

~Submitted by Jean, Syracuse, NY

An easy cheese sauce turns ordinary pasta into a special side dish that’s the perfect accompaniment to the steaks.

1 package (7 ounces) linguine 
2 tablespoons butter or margarine 
3 tablespoons all-purpose flour 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1-1/2 cups milk 
3/4 cup (6 ounces) shredded mozzarella cheese 
1/4 cup shredded Parmesan cheese 
2 tablespoons lemon juice

Cook linguine according to package directions. Meanwhile, in a skillet over low heat, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. 

Bring to a boil; boil and stir for 2 minutes or until thickened. Remove from the heat. Combine cheeses; toss with lemon juice. Add to the sauce; stir until cheese begins to melt. Drain linguine; add the cheese sauce and toss to coat.

Yield: 2 servings.

ITALIAN PASTA ROCKEFELLER

1 lb cavatelli pasta
1 lb Jimmy Dean Roll Sausage
1 bag fresh leaf spinach
1 med onion, chopped
2 cloves garlic, chopped
2 Tbsp oil
1/2 cup white wine *see note
1/2 cup chicken or beef broth
parmesan cheese to taste

Alfredo Sauce:
2 cup heavy cream
2 eggs beaten
1 tsp garlic
1 cup shredded parmesan
salt and pepper to taste 

Italian Pasta:
In a large skillet with lid, sauté the onion and garlic in 2 Tbsp oil. When onions are translucent, add sausage, breaking it as it cooks. When sausage is no longer pink, add white wine and broth. Place spinach in pan. Cover and allow to simmer on low until it comes to a boil. Remove lid, reduce heat to warm and allow the sausage/spinach mix to reduce in size.

Alfredo Sauce:
Put all ingredients in pan and continually mix until cheese is melted and sauce thickens. 

Combine sausage mixture and Alfredo sauce. Meanwhile, boil pasta according to directions. Rinse and drain. Pour sausage Alfredo sauce on top of pasta. Serve with grated parmesan cheese and salt and pepper to taste.

6 servings

Source: Jimmy Dean Sausage wrapper

*Note: I used additional chicken broth in place of wine.



CROCKPOT BEEF STEW

Ingredients
2 1/2 pounds beef stew meat, cubed *see note
2 medium onions, peeled, quartered
4 carrots, peeled and cut into large chunks
4 celery stalks, cut into chunks
4 potatoes, peeled, and cut into large chunks
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
3 garlic cloves, minced
1 cup red wine
2 cans beef broth *see note
12 oz. frozen peas 

Preparation
Add cubed beef to large crockpot. Sprinkle flour, salt and pepper over beef and stir to coat. Add all remaining ingredients other than peas; cover and cook on low for 8 hours. During the final hour, add peas and turn up to high. 

*Note: I use whatever roast I find on sale, then cube. Tastes great and much cheaper than stew meat. I also mixed bouillon powder with water in place of canned broth.



SOUTH OF THE BORDER CHICKEN BREASTS

Ingredients
4 boneless, skinless chicken breasts
1/4 cup pure vegetable oil
2 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoons dried oregano leaves
1/4 teaspoons cayenne pepper 

Preparation
Heat broiler. Spray broiler pan with nonstick cooking spray.

In small bowl, blend oil, garlic, chili powder, oregano and cayenne. Place chicken on broiler pan. Brush or spoon half of seasoning mixture over chicken. 

Broil chicken 6 minutes 4 to 6 inches from heat. Turn chicken over; brush with remaining seasoning mixture. Broil 4 to 5 minutes longer or until internal juices of chicken run clear. 

Garnish with light sour cream; accompany with hot corn and black beans, if desired.

Serves 4.

Source: National Chicken Council



DARK CHOCOLATE BROWNIES

My daughter loves dark chocolate (so do I) so this recipe is a total keeper for us.

2/3 cup unsalted butter (plus buttering baking pan)
2 ounces unsweetened chocolate, cut into small pieces
2 ounces semisweet chocolate, cut into small pieces
1 cup granulated sugar
3/4 cup light brown sugar, packed
3 jumbo eggs
1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla
1 1/2 cups coarsely chopped walnuts or pecans 

Preheat oven to 375 F and generously butter a 9 x 9 x 2-inch baking pan. Melt butter with four squares of chocolate in a large saucepan over low heat, stirring often. Remove pan from heat and mix in granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread batter into prepared pan. Bake uncovered 35-40 minutes, or until brownies feel fairly firm and begin to pull away from sides of pan. Cool at least 30 minutes before cutting.

Makes 16 brownies.

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