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

Why is it, when I push 1 for English, I still can't understand the person on the other end??

Priceless Peanuts

~Shared by Charlie J., Mobile, AL

(This is marvelous!! Scroll through slowly and read carefully to receive and enjoy full effect)

The following is the philosophy of Charles Schulz, the creator of the 'Peanuts' comic strip. You don't have to actually answer the questions. Just ponder on them. Just read the e-mail straight through, and you'll get the point.
1. Name the five wealthiest people in the world.
2. Name the last five Heisman trophy winners..
3. Name the last five winners of the Miss America pageant.
4 Name ten people who have won the Nobel or Pulitzer Prize.
5. Name the last half dozen Academy Award winners for best actor and actress.
6. Name the last decade's worth of World Series winners.

How did you do? The point is, none of us remember the headliners of yesterday.. These are no second-rate achievers. They are the best in their fields. But the applause dies.. Awards tarnish.. Achievements are forgotten. Accolades and certificates are buried with their owners.

Here's another quiz. See how you do on this one:
1. List a few teachers who aided your journey through school.
2. Name three friends who have helped you through a difficult time.
3. Name five people who have taught you something worthwhile.
4. Think of a few people who have made you feel appreciated and special.
5. Think of five people you enjoy spending time with..

Easier? The lesson: The people who make a difference in your life are not the ones with the most credentials, the most money...or the most awards.. They simply are the ones who care the most

Pass this on to those people who have either made a difference in your life, or whom you keep close in your heart, like I did. 'Don't worry about the world coming to an end today. It's already tomorrow in Australia!'

''Be Yourself. Everyone Else Is Taken!"

Cooking Tips

~Shared by Marilyn, OH
 
# Rolling out crust, roll from the center out, very lightly, then cover with a large piece of plastic wrap continue to roll carefully and turn crust over so that the crust is now on top of the plastic wrap. Place another piece of plastic wrap on top and finish rolling to desired thickness, refrigerate if necessary. With butter based crusts, the plastic helps hold the shape of the crust, eases annoying splitting of the crust, and helps keep you from adding too much flour.
 
# Lumpy gravy - Simply drain the sauce or gravy through a fine sieve to remove lumps and discard them. Soups can also be drained with the addition of a coffee filter.
 
# Quick Whipping - A teaspoon of cold water added to the white of an egg causes it to whip more quickly while increasing the quantity of the egg.
 
# Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
 
# To keep milk past it's expiration date add salt. A pinch of salt in a gallon will do it. The salt slows the rate of bacteria growth.
 
# Brown sugar will not harden if stored in the freezer.
 
# If you freeze wild rice it will last 3-4 months compared to a week in the refrigerator.
 
# Regarding tomato paste, it seems a whole can of tomato paste is many times too much for some recipes.  Suggestion: take a piece of waxed paper, putting it on a cookie sheet and putting teaspoonfuls of the leftover paste on the paper - another sheet on top and freeze this. When frozen just peel them off and put them in a baggie and when you need a tsp. or tbs. of paste you have it without opening a whole can and there is no waste --OR-- put small amounts in an ice tray and then just pop them out when you need them.
 
# Pecans can be tough to shell. To make it easier, soak them in boiling water for 10 minutes, or you can soak them (or Brazil Nuts) in 1 cup of water for 5 to 6 minutes on High in the microwave.

Things You Would Never Hear A Redneck Say

~Shared by Luanne, FL
 
38. "I'll take Shakespeare for 1000, Alex"
37. Duct tape won't fix that.
36. Come to think of it, I'll have a Heineken.
35. We don't keep firearms in this house.
34. Has anybody seen the sideburns trimmer?
33. You can't feed that to the dog.
32. I thought Graceland was tacky.
31. No kids in the back of the pick-up, it's not safe.
30. Wrasslin's fake.
29. Honey, did you mail that donation to Greenpeace?
28. We're vegetarians.
27. Do you think my hair is too big?
26. I'll have grapefruit instead of biscuits and gravy.
25. Honey, do these bonsai trees need watering?
24. Who's Richard Petty?
23. Give me the small bag of pork rinds.
22. Deer heads detract from the decor.
21. Spitting is such a nasty habit.
20. I just couldn't find a thing at Wal-Mart today.
19. Trim the fat off that steak.
18. Cappuccino tastes better than espresso.
17. The tires on that truck are too big.
16. I'll have the arugula and radicchio salad.
15. I've got it all on a floppy disk.
14. Unsweetened tea tastes better.
13. Would you like your fish poached or broiled?
12. My fiance, Paula Jo, is registered at Tiffany's.
11. I've got two cases of Zima for the Super Bowl.
10. Little Debbie snack cakes have too many fat grams.
9. Checkmate.
8. She's too old to be wearing a bikini.
7. Does the salad bar have bean sprouts?
6. Hey, here's an episode of "Hee Haw" that we haven't seen.
5. I don't have a favorite college team.
4. Be sure to bring my salad dressing on the side.
3. I believe you cooked those green beans too long.
2. Those shorts ought to be a little longer, Moonbeam.
1. Elvis who?



Famous Last Words!

~Shared by Jim D., WA

** I'll get a world record for this
** It's fireproof.
** He's probably just hibernating.
** What does this button do?
** I'm making a citizen's arrest.
** So, you're a cannibal.
** It's probably just a rash.
** Are you sure the power is off?
** Yeah, I made the deciding vote on the jury, so what of it?
** The odds of that happening have to be a million to one!
** Pull the pin and count to what?
** Which wire was I supposed to cut?
** I wonder where the mother bear is.
** I've seen this done on TV.
** These are the good kind of mushrooms.
** I'll hold it and you light the fuse.
** Let it down slowly.
** Rat poison only kills rats.
** Just take whatever you want, this is a ghost town.
** It's strong enough for both of us.
** This doesn't taste right.
** I can make this light before it changes.
** Nice doggie.
** I can do that with my eyes closed.
** I've done this before.
** Well, we've made it this far.
** That's odd.
** You wouldn't hit a guy with glasses on, would you?
** Don't be so superstitious.
** Now watch this.
** What duck?

BRITISH POTATO CAKES

~Shared by Patricia, Charlevoix, MI
 
8 ounces floury potatoes (Russet) boiled and mashed
1/2-1 ounce butter
Salt
1 egg
2 ounces ham, finely chopped
Butter for frying
 
Mash the potatoes with the butter and salt. They should be rather dry. Add the egg and the ham. Form into little flat cakes and fry in butter until golden.

These are a great way to use up leftover mashed potato. Can be served with bacon and fried eggs or as is.

Serves: 4


MUDSLIDE BROWNIES

~Shared by Marilyn, Canton, OH

2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup unsalted butter, room temp.
4 oz. unsweetened chocolate, chopped
3 eggs
1 1/2 cups sugar
4 Tbsp. coffee liqueur
2 Tbsp. Bailey’s Irish cream liqueur
1 Tbsp. vodka
3/4 cup walnuts, coarsely chopped

KAHLUA GLAZE:
1 1/4 cups powdered sugar
3 Tbsp. coffee liqueur

Sift flour with baking powder and salt; set aside.

In small saucepan, combine butter and chocolate. Simmer over low heat, just until chocolate is melted; set aside.

In bowl, beat in dry ingredients, chocolate mixture, coffee liqueur, Irish cream liqueur and vodka. Fold in nuts.  Pour into 13x9-inch pan.

Bake at 350 about 25 minutes. Cool in pan. Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired. Cut into squares and serve.


SCAMPI DRENCHED IN GARLIC BUTTER

~Shared by Jim D., WA

Not a scampi for cardiologists!

8 servings

INGREDIENTS:

GARLIC-BUTTER SAUCE:
3/4 cup Butter
1 Tbl. Garlic, finely minced
1 cup Clam juice
1/4 cup Flour
1 Tbl. Parsley, minced
1/3 cup White wine
Juice of 1/2 lemon
1 tsp. Basil, dry
1/4 tsp. Nutmeg
Salt and pepper
1/2 cup light cream

SCAMPI:
2 Tbl. Butter
1/3 cup Olive oil
1 Tbl. Garlic, minced
Juice of 1 lemon
1 Tbl. Parsley, chopped
1/2 tsp. Red pepper, crushed
1 Tbl. Basil, fresh
1/4 cup White wine
Salt and pepper
3 lb. Shrimp, (8-15/lb.) deveined

PREPARATION:

SAUCE:
Melt butter with garlic in saucepan over medium heat; do not let the garlic brown.

In a separate bowl, mix clam juice, flour and parsley, blending until mixture is smooth. Pour flour mixture into garlic butter and stir until smooth and well blended. Stir in wine, lemon juice, herbs and spices, stirring constantly. Gradually add half-and-half and stir until thickened. Simmer for 30 to 45 minutes.

SCAMPI:
Melt butter in large saucepan on high heat and add oil. Combine remaining ingredients keeping scampi aside until the last minute. Add scampi and saute until firm and slightly pink. Do not overcook. Pour scampi butter over scampi.

Source: The Gutsy Gourmet


CHICKEN AND BISCUITS

~Shared by Treva, NC

This recipe serves 8; but can be halved easily.

2 quarts chicken stock
2 & 1/2 pounds boneless skinless chicken breast
5 tablespoons butter , divided
2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan
2 large carrots , peeled and sliced into half inch thick discs
1 large onion peeled and chopped
4 ribs celery from the heart chopped
2 large russet potatoes , peeled and chopped
Coarse salt and black pepper
1 bay leaf , fresh or dried
1 cup frozen green peas
1/4 cup fresh flat-leaf parsley chopped, a generous handful
3 tablespoons (a generous handful) chopped fresh dill
2 tubes bake off biscuits, store bought, any brand or variety
A few pinches cayenne pepper
 
Heat chicken stock to a boil in a deep skillet or pot. Add chicken breasts and poach at a gentle simmer until cooked through about 10 to 12 minutes. Remove chicken, cut into bite size pieces and reserve.

Heat a large deep pot over medium heat. Add 2 tablespoons butter plus 2 tablespoons EVOO, 2 turns of the pan. When butter melts into oil add all chopped vegetables. Season with salt and pepper, add bay leaf, cook vegetables 10 minutes until they begin to become tender. Do not brown vegetables; you just want to sweat them out a bit. While vegetables are working, over small skillet over medium heat, melt 3 tablespoons butter, whisk in flour, and cook a few minutes to form a roux. Remove and reserve.

To the vegetables add the chicken and stock that you cooked the chicken in, pouring stock through a strainer to remove any by-products from poaching the chicken. Whisk roux into your completed chicken and vegetable mixture. Simmer until vegetables are tender and sauce thickens, about 20 minutes.

While chicken works, bake off biscuits to package directions, sprinkle the tops of each biscuit with a little bit of cayenne pepper just before they go in the oven.

When ready to serve, stir peas, dill and parsley into chicken. Split biscuits and place in bottom of shallow bowls and ladle chicken on top.
 
Serves 8


BANANA BREAD

~Shared by Linda H., Rosharon, TX

1 c. butter flavored vegetable shortening or butter
2 c. mashed banana (about 5)
2 1/2 c. sugar
4 eggs
3/4 c. buttermilk
3 c. plain flour
1 1/2 tsp. soda
Scant tsp. salt
2 tsp. vanilla flavoring
1 c. chopped nuts

Combine shortening, bananas, and sugar. Add eggs, one at a time, beating well. Sift flour, salt, and soda. Add dry ingredients alternately with buttermilk to batter. Mix well. Stir in nuts and vanilla. Pour into 2 greased and floured loaf pans. Bake at 325 degrees for 75 to 80 minutes or until pick inserted in center comes out clean. Freezes well.


CREOLE GARLIC SOUP

~Shared by Johnny, LA

Serving Size  4
                             
4 clove  garlic -- peeled
2 cans  condensed beef broth -- (10.5-oz)
2 cups  water
1 cup  dry sherry
4 slices  French bread
1/4 cup  butter or margarine -- softened
2 tablespoons  grated Parmesan cheese

1.  Add garlic cloves to beef broth in saucepan; cover and simmer 15 minutes, or until garlic is soft. 

2.  Remove garlic and reserve; add water and sherry to broth and heat to serving temperature. 

3.  Toast bread on one side under broiler; remove and spread untoasted sides with butter. 

4.  Mash reserved garlic and spread over bread; sprinkle with cheese. 

5.  Broil toast until brown and bubbly, about 30 seconds. 

6.  Place a piece of toast in each of four soup bowls; ladle hot soup over and serve. 

NOTE: This soup shows the Spanish influence on Creole cooking.


APPLE CHEESE QUICK BREAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 cup butter, softened
1/3 cup white sugar
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 Granny Smith apples - peeled, cored and shredded
4 ounces Swiss cheese, shredded
1/2 cup chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the honey and eggs. In a separate bowl, sift together the whole wheat flour, all-purpose flour, baking powder, soda and salt. Add the flour mixture to the butter and egg mixture; mix until combined. Fold in the apple, cheese and walnuts. Spoon batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Turn the loaf out onto a wire rack and let cool completely.


PANFRIED LEMON CHICKEN NUGGETS

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

Originally published on MomAdvice First published August 2009 Find this article at: divinecaroline.com Recipe: Panfried lemon chicken nuggets This makes about 15-16 nuggets, enough for 2 large bentos or 3-4 smaller ones. Cooking time: about 10 minutes.

300g / about 10.5 oz. boneless, skinless chicken breast
Salt
Pepper
Cornstarch
1 lemon
Soy sauce
1-2 Tbs. olive oil

Blot the moisture off the chicken breast meat with paper towels and cut into bite sized pieces. Put into a bowl and season with salt (go light on the salt, especially if you plan to drizzle on some soy sauce later), pepper, and the juice of half a lemon and toss well. Leave to marinate for a couple of minutes, then drain off the excess moisture. In the meantime, heat up a large frying pan with the olive oil. Coat the chicken pieces well with cornstarch. Lay each piece flat in the pan, taking care they don’t overlap. Let cook over high heat until crispy and golden brown (about 3-4 minutes), then turn over and cook for an additional 2-3 minutes until browned on the other side. Optionally drizzle a tiny amount of soy sauce over the chicken to give them a caramelized color. Finish off by squeezing the juice from the other half of the lemon over it all. Take off the heat, and let cool before packing into your bento box. If you want it even more lemony, pack a lemon wedge alongside the nuggets.

Variations Try using white wine, sake, mirin or Masala wine instead of the lemon juice, or in addition to it.

Source: Bustbento.com


FILLED BANANA PANCAKES

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

1 cup all-purpose flour
1/4 cup confectioners' sugar
1 cup club soda
2 eggs, lightly beaten
3 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt

Sift flour and confectioners' sugar into a mixing bowl. Add club soda, eggs butter, vanilla and salt. Beat until smooth. Heat a lightly greased 6 inch skillet, add about 3 tablespoons of batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown other side. Remove to wire rack. Repeat with remaining batter, greasing skillet as needed. (Makes 10-12 pancakes.)

FILLING:
1/4 cup butter
1/4 cup baked brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1/4 cup light cream
5-6 firm bananas, halved lengthwise
Whipped cream

For filling, melt butter in a large skillet. Stir in brown sugar, cinnamon, nutmeg and vanilla. Stir in cream and cook until slightly thickened. Add half of the bananas at a time to the skillet. Heat for 2-3 minutes, spooning sauce over them. Remove for heat. Roll a pancake around each banana half and place on a serving plate. Spoon sauce over pancakes. Top with whipped cream and sprinkle with cinnamon.


MARZIPAN

~Shared by Barb C., Chula Vista, CA

2 cups ground almonds
1 1/4 cups sifted powdered sugar
2 teaspoons lemon juice
2 teaspoons sherry or brandy
2 drops almond extract
2 small egg whites
Powdered sugar

Combine almonds and sugar in a medium bowl. Add lemon juice, sherry or brandy, and almond extract. Gradually mix in enough egg white to ensure that the paste is sticky, but not wet. Knead paste until smooth on a pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in refrigerator up to 4 weeks.


MOUNTAIN BAR COOKIES

~Shared by Luanne, FL

2 cup granulated sugar
1/2 cup butter
1/2 cup milk or water
4 tablespoon unsweetened chocolate cocoa powder
1/2 cup creamy or chunky peanut butter
3 cups old-fashioned oats
2 teaspoons pure vanilla extract

Line a cookie sheet with parchment paper or the Silicone Baking Mats to prevent the cookies from sticking.  I personally recommend that you use the Silicone Baking Mats as nothing sticks to them.

In a large heavy saucepan over low heat, add sugar, butter, milk or water, and cocoa powder; stir until melted. Increase heat to medium-high and bring just to a boil, stirring constantly so the mixture does not burn. Remove from heat.

Add peanut butter, oats, and vanilla; stir until well mixed. While mixture is still warm, drop dough by rounded tablespoonfuls onto the prepared baking pans. Let sit until cool and the chocolate is hardened.

Makes approximately 3 dozen cookies.


CREAMED CHICKEN

~Shared by Larry J., Spring Hill, TN

Create a sauce that can top off any kind of pasta.

INGREDIENTS:

1 three to four-pound chicken
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celery
1 bay leaf
Salt and pepper, to taste
3 cups water
6 Tablespoons butter
6 Tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups chicken broth
1 cup light cream or milk
1 cup sauteed mushrooms or 1 (4-ounce) can mushrooms, drained
1/4 cup slivered pimiento
2 Tablespoons dry sherry
1/2 teaspoon sugar
1 to 1-1/2 Tablespoons fresh lemon juice

TO PREPARE:

Place chicken, carrots, onions, celery, bay leaf, salt pepper, and water in a pot.  Bring to a boil, reduce heat, and simmer for one-and-one-half to two hours or until chicken is tender.  Remove chicken, reserving broth.  Strip meat from bones and cut into bite-sized pieces; set aside.  Strain broth, reserving one-and-one-half cups; set aside.  If there is insufficient broth, it may be augmented with a dissolved chicken bouillon cube or canned broth.

In a large saucepan, melt butter and blend in flour, salt and pepper.  Cook and stir over low heat until mixture bubbles.  Remove from heat and gradually stir in broth and cream.  Return to heat and boil one minute, stirring constantly.  Gently mix in chicken, mushrooms, and pimiento.  Immediately before serving, blend in sherry, sugar, and lemon juice.  Serve in patty shells or over noodles, rice, toast points, or waffles.

NOTE:  Approximately two cups cooked chicken or turkey cut into bite-sized pieces may be used.

SERVINGS:  6

Source: "Atlanta Cooknotes" by The Junior League of Atlanta


CELERY CHEESE BAKE

~Shared by Jim D., WA

INGREDIENTS

4 cups celery (cut in 1" pieces)
1 1/2 cup shredded cheddar cheese
1 can cream of chicken soup
2 Tablespoons melted oleo
1/2 cup herb stuffing crumbs

DIRECTIONS

1. Cook celery in unsalted water for 8 minutes. Drain well.

2. In a greased 8"x8" casserole dish, layer the celery, cheese and soup. End with soup as the top layer. Sprinkle the crumbs over the top and drizzle on the melted oleo.

3. Bake at 350 degrees for about 20 minutes.


EASY POTATO SOUP

~Shared by Treva, NC

6 cups diced Potatoes
1/2 cup chopped Onions
2 stalks chopped Celery w/leaves
1 Carrot, chopped
2 teaspoons Salt
1 teaspoon Celery Salt
1/4 teaspoon Pepper
8 slices Bacon, crumbled
 
White Sauce:
6 tablespoons Bacon Drippings (or melted butter)
2 tablespoons Flour
2 cups Milk
 
Fry bacon until crisp. Remove bacon and drain grease/drippings into bowl, reserve. Wash and prepare vegetables. Place vegetables in large dutch oven and just cover with water. Cook over medium heat, covered, until vegetables are tender. Prepare white sauce with reserved drippings mixing well. Slowly add to vegetables (do not drain) stirring to mix. Heat through and add bacon pieces. Add 1 tablespoon of parsley flakes if desired.


TOMATO AND ARTICHOKE PASTA

~Shared by Linda H., Rosharon, TX

This is a quick sauce.  The best part is that most of this can come out of a well stocked pantry 30 min before you need to eat.

1 28 oz. can whole, peeled tomatoes (drained from liquid and chopped)
1 medium onion (diced)
8 marinated artichoke quarters (diced)
4 garlic cloves (minced)
1 Tbsp. dried oregano
1 Tbsp. dried basil, or about five leaves of fresh chopped basil
1/2 tsp. red pepper flake
1 Tbsp. vodka (optional)
1/2 cup Parmesan cheese
1/4 cup heavy cream
1/4 cup olive oil
1 cup pasta water
Salt
Pepper

In large pot, boil water and cook pasta. (Note: if you cook pasta completely before beginning sauce, reserve one cup of the starchy pasta water)

In a large pan over medium-high heat, add the oil. Once the oil begins to shimmer, add the red pepper flakes and allow them to cook for 1 to 2 minutes until the oil has a subtle orange hue.   Add the onions and artichokes, lightly salt them and let cook for about 4 minutes until the onions to become slightly translucent as they cook.

Add the tomatoes and cook for about 3 minutes.  Add the garlic and cook for another 4 minutes.

Add the cracker pepper, basil and oregano, stir and continue to cook for another 2 minutes.

Add the vodka and stir in.  After adding, let it cook for 1 minute.

Turn down the heat to medium-low. Add the cream.

Once the pasta is cooking or is near ready, add the Parmesan cheese to the sauce.  Let it to melt into the mixture, Turn up the heat to medium and stir vigorously if needed.

Add the cooked pasta to the pan with the finished sauce. Add about a cup of the reserved pasta water. Turn off the heat. Toss the pasta to coat and let sit for about 1 minute. Serve. Enjoy!

Source: www.grouprecipes.com


SARAH LEE'S POUND CAKE

~Shared by Johnny, LA

Ingredients:

1/2 pound real butter or margarine
2 cups powdered sugar
2 large eggs
3 tablespoons sour cream
1 2/3 cups flour
1 tablespoon lemon extract or vanilla

Preheat oven to 325 degrees. Spray 8 1/2-inch Pyrex loaf dish with Pam.

Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add sour cream, rest of flour and extract, beating 2 minutes.

Spread batter evenly in dish. Bake for 65 minutes or until tester comes out clean. Remove from dish. Slice 1/2-inch thick. Be sure to slice before freezing loaf. Thaw to use within 6 months.


PIZZA DOUGH

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.

Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.


TOMATO SOUP

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

I also made this one and it was delicious! ~Jim

2-3 cloves garlic, finely chopped
1/2 small onion, finely chopped
1 teaspoon olive oil
2 - 15 ounce cans diced tomatoes
1 cup chicken broth
1 tablespoon sugar
1/2 cup milk salt and pepper to taste

In a medium saucepan, combine the garlic, onion, and oil. Cook over medium-high heat for 1 or 2 minutes to soften and flavor the oil. Add the tomatoes with juice, broth and sugar and simmer for 10 minutes.

Working in batches, purée the soup in a blender. Return to the pot and stir in the milk. Salt and pepper to taste.

Makes 4 servings.


CROCKPOT BRUNSWICK STEW

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

3 medium onions, cut into thin wedges
2 lbs. chicken breasts or thighs, boneless and skinless, cut into
1 inch pieces
1 1/2 cups diced cooked ham (8 ounces)
1 (14.5 oz.) can diced tomatoes
1 (14 oz.) can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 (10 oz.) package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn

In a 3 1/2- to 4-quart crock pot place onion. Top with chicken and ham. In a small bowl combine un drained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.  Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Add okra, lima beans, and corn to crock pot. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender.


PECAN CINNAMON FUDGE

~Shared by Barb C., Chula Vista, CA

1 teaspoon plus 1/2 cup butter (no substitutes), divided
1/4 cup milk
1-1/2 teaspoons vanilla extract
3 cups confectioners' sugar
1/2 cup baking cocoa
1 teaspoon ground cinnamon
1 cup chopped pecans

Butter an 8-in. square baking dish with 1 teaspoon butter; set aside.

In a microwave-safe bowl, combine milk and remaining butter microwave, uncovered, on high for 1 to 1-1/2 minutes or until butter is melted. Stir in vanilla.

In a bowl, combine the confectioners' sugar, cocoa and cinnamon; stir in milk mixture until blended. Stir in pecans. Pour into prepared pan. Refrigerate for 8 hours or overnight. Cut into squares.

Yield: about 1-1/4 pounds.
 
Source: LilBitsofThisnThat-PSP@Yahoogroups.com


VEGGIE BEEF CASSEROLE

~Shared by Leasa. IA
 
We went to the home show in the "big city" and I purchased some salve from the Watkins lady.  She gave me this recipe card.  Oh my!  Too easy and yummy too!
 
3 medium unpeeled potatoes, sliced
3 carrots, sliced
3 celery stalks, sliced
1 - 14.5 can green beans drained
1 med onion, chpd
1 lb ground beef
1 t dried thyme, crushed
1 t salt
1 t black pepper
1 - 14.5 can diced tomatoes (Hunt's with garlic and olive oil is really good)
1 C shredded cheddar (we always use sharp)
 
In a 3 quart casserole dish, (Pammed) layer half the potatoes, carrots, celery, green beans and onion.  Crumble half the uncooked beef over vegetables.  Sprinkle with 1/2 t each of salt, thyme and pepper.  Repeat layers.  Top with tomatoes.  Cover and bake at 400° for 15 minutes.  Reduce heat to 350°.  Bake an hour longer or until veggies are tender and meat is no longer pink.  Sprinkle with cheese, cover and let stand until melted.
 
6-8 servings

Source: Courtesy of Watkins


CHOCOLATE MEXICANO

~Shared by Larry Holmes, Toronto Canada

6 cups milk
½ cup sugar
3 squares (3 ounces) unsweetened, chocolate, cut up
1 teaspoon ground cinnamon
¼ teaspoon salt
2 beaten eggs
2 teaspoons vanilla
Stick cinnamon (optional)

In a saucepan combine milk, sugar, chocolate, ground cinnamon and salt.  Cook and stir until chocolate is melted and milk is very hot. Gradually stir 1 cup of the hot mixture into the eggs; return to saucepan.  Cook 2 to 3 minutes more over low heat.  Add vanilla;  beat with rotary mixer until very frothy.

Pour into mugs;  garnish with stick cinnamon, if desired.

Makes 6 (8-ounce) servings


OLIVE GARDEN SALAD DRESSING

~Shared by Jim D., WA

Another secret revealed!

INGREDIENTS:

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix

PREPARATION:

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.


POTATO CASSEROLE

~Shared by Treva, NC

1 can cream of chicken soup, plus ¼ cup milk
1 pt. sour cream
1 onion, chopped
1/2 cup melted butter
1 & 1/4 tsp. salt
1/2 tsp. pepper
3 cups grated cheddar cheese
1 large green pepper, chopped fine
2 lb. pkg. O'Brien potatoes, thawed
 
Mix all ingredients and put in a 9x13" pan. Top with potato chips or cornflakes; refrigerate overnight. Bake at 350° for 1 hour.


CHILI AND GARLIC SNACK MIX

~Shared by Linda H., Rosharon, TX

Parmesan, peanuts and popcorn are featured in a savory cereal snack mix.
8 cups Rice Chex® cereal
1 bag (3 oz) 94% fat-free butter-flavor microwave popcorn, popped
1/4 cup dry-roasted peanuts
3 tablespoons canola or vegetable oil
1/3 cup grated Parmesan cheese
2 teaspoons chili powder
2 teaspoons garlic powder

Make-Ahead
For an anytime snack, prepare this tasty mix up to 1 week before serving, and store in an airtight container.

Heat oven to 300°F. In very large bowl, mix cereal, popcorn and peanuts. Drizzle with oil; toss until evenly coated.

In small bowl, mix remaining ingredients. Sprinkle over cereal mixture; toss until evenly coated. Spread cereal mixture in ungreased large roasting pan.

Bake uncovered 15 minutes, stirring once. Spread on waxed paper to cool, about 10 minutes. Store in airtight container.

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

1 Serving: Calories 60 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 110mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g); Protein 1g

Source:  www.chex.com


CAJUN DRY-BOILED SHRIMP

~Shared by Johnny, LA

Serves 8-10.

10 lbs. fresh shrimp, heads-on if possible
2 tbls. seafood seasoning
1 large onion, quartered
4 ribs celery with tops, coarsely chopped
4 bay leaves
1 bunch fresh parsley stems, chopped
1/4 tsp. dried thyme
1 tbl. salad oil
2 tbls. vinegar
2 tbls. salt
2 tbls. liquid crab boil
2 tbls. cayenne, optional

1. Preheat burner to medium-high heat.

2. Rinse shrimp (with heads and shells on) and drain well. Season with seafood seasoning. Place shrimp and the rest of the ingredients in heavy pot. Mix well and DO NOT ADD ANY WATER. Cover tightly.

3. Place pot on preheated burner and cook 5 minutes. Stir shrimp from bottom to top. Cover again and cook 5 more minutes. Stir again. At this point the liquid from the shrimp should be boiling. Cook covered 2 to 5 more minutes or until shrimp turns pink and you can see space between the shrimp and the shell. Be careful to not over cook.

4. Remove from heat and let the shrimp rest for 3 minutes in pot to absorb seasoning.

5. Drain and save liquid to use in other recipes. “We call this concentrated stock or ‘shrimp essence.’ ” Spread shrimp on platter and allow to cool. If desired, serve the “shrimp essence” in small bowls for dipping hot French bread.

Source: “The Cooking Cajun Cooking School Cookbook: Creole and Cajun Cuisine From the Heart of New Orleans” by Lisette Verlander and Susan Murphy


BLACK WALNUT CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 cup butter
1/2 cup shortening
1 2/3 cups white sugar
2 3/4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
3 eggs
1 1/8 cups milk
1 teaspoon vanilla extract
1 teaspoon black walnut extract
1 cup chopped black walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside.

In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts.

Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.


MAMA'S TACO CASSEROLE

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

1/4 C Margarine
1 pkg taco seasoning
1 lb ground beef, cooked and drained
15 ounce can refried beans
1/4 Cup water
1/2 Cup BBQ Sauce
1/2 Cup Milk
2 Cups instant mashed potato flakes

Melt margarine in saucepan. Add milk and 2 Tablespoons taco seasoning mix. Remove from heat and stir in potato flakes. Press mixture into bottom and slightly up the sides of an 8×8 inch baking dish. In skillet, place ground beef, re-fried beans, bbq sauce, water, and remaining taco mix. Cook and stir until bubbly. Turn into prepared crust. Bake uncovered at 350 for thirty to thirty five minutes.

Serve with cheese, lettuce, tomatoes, onions, sour cream – whatever cranks yer tractor.

Source: southernplate.com


SLOW COOKER CORNED BEEF BRISKET WITH HORSERADISH SOUR CREAM

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

Prep Time: 5 min
Total Time: 8 hours 5 min
Makes: 8 servings
 
1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 1/2 lb)
3/4 teaspoon crushed red pepper flakes
1 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley

1. In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. Mix broth and Worcestershire sauce; pour over beef.
 
2. Cover; cook on Low heat setting 8 to 9 hours.
 
3. In small bowl, mix sour cream, horseradish and parsley; serve with beef and onion.


EASY, EASY CASSEROLE

~Shared by Barb C., Chula Vista, CA

INGREDIENTS

1 1/2 pounds ground turkey
4 potatoes, peeled and sliced
2 tablespoons butter
Salt and pepper to taste
1 (15 ounce) can cream-style corn
1 (10.75 ounce) can condensed tomato soup

DIRECTIONS

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

2. In a large skillet over medium-high heat, place the turkey and saute for 5 to 10 minutes, or until browned.

3. Place the sliced potatoes in the bottom of a lightly greased 2-quart casserole dish, cover with butter and season with salt and pepper to taste. Then layer the cream-style corn over the potatoes, top with the browned turkey meat, and then top with the tomato soup.

4. Cover and bake at 350 degrees F (175 degrees C) for 60 minutes.



STRAWBERRY-GLAZED FRUIT SALAD

~Shared by Treva, NC

I first tasted this delightful salad at a friend's house when she served it with dinner. It tastes so good made with fresh strawberries. After sampling it, no one would ever believe how incredibly easy it is to prepare. - Jeri Dobrowski, Beach, North Dakota
 
SERVINGS 6-8
PREP 10 min.
TOTAL 10 min.
 
1 quart fresh strawberries, halved
1 can (20 ounces) pineapple chunks, drained
4 firm bananas, sliced
1 jar or pouch (16 ounces) strawberry glaze
 
In a large bowl, gently toss strawberries, pineapple and bananas; fold in the glaze. Chill for 1 hour.
 
Note: Strawberry glaze can often be found in the produce section of your grocery store.
 
Nutrition Facts One serving: (3/4 cup) Calories: 177 Fat: 1 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 61 mg Carbohydrate: 43 g Fiber: 3 g Protein: 1 g

Source: Taste of Home


CHOCOLATE MINT BROWNIES

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

Brownies:
2 squares chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
1 cup nuts

Frosting:
1 1/2 cups confectioners sugar
3 tablespoons butter
1 1/2 tablespoons cream
1 teaspooon peppermint extract
2 drops green food coloring

Chocolate covering:
1 square semi-sweet chocolate
1 square unsweetened chocolate
1 1/2 tablespoons butter 

Cream 1/2 cup butter with 1 cup sugar. Add eggs and (melted, cooled) chocolate. Add flour and nuts. Mix well. Bake in a greased and floured 9 x 9-inch pan for 20 minutes. Mix frosting ingredients. Allow brownies to cool, frost and place in refrigerator. In double boiler, melt the ingredients for chocolate covering, cool slightly and spread over frosting. When set, cut into squares.

CHEDDAR CORNMEAL BISCUITS WITH CHIVES

~Shared by Treva, NC

These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work.

Makes 12 biscuits
ACTIVE TIME: 20 minutes
TOTAL TIME: 35 minutes
EASE OF PREPARATION: Easy

1 1/2 cups all-purpose flour
1/2 cup cornmeal, preferably stone-ground (see Shopping Tip)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded extra-sharp Cheddar cheese
2 tablespoons cold butter, cut into 1/2-inch cubes
3/4 cup reduced-fat sour cream
1/4 cup finely chopped fresh chives
1 tablespoon honey (optional)
3-5 tablespoons low-fat milk

1. Preheat oven to 400°F.

2. Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse again until the mixture looks pebbly with small oat-size lumps. Transfer the mixture to a large bowl.

3. Add sour cream, chives and honey (if using) and stir with a rubber spatula until almost combined. Add 3 tablespoons milk, stirring, just until the dough comes together; add more milk as needed until the dough holds together in a shaggy mass. Don't overmix.

4. On a lightly floured surface, lightly pat the dough into a rectangle about 9 by 5 inches and just over 1/2 inch thick. Using a large chef's knife, divide the dough evenly into 12 biscuits. Place on an ungreased baking sheet.

5. Bake the biscuits until lightly browned on top, 14 to 16 minutes. Serve warm or at room temperature.

NUTRITION INFORMATION: Per serving: 131 calories; 5 g fat (3 g sat, 1 g mono); 15 mg cholesterol; 17 g carbohydrate; 4 g protein; 1 g fiber; 318 mg sodium; 39 mg potassium.
1 Carbohydrate Serving Exchanges: 1 starch, 1 fat

TIP: Shopping tip: Find stone-ground cornmeal in the natural-food sections of supermarkets.

Source: EatingWell Magazine July/August 2008


SHANGHAI CHICKEN AND NOODLES

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

Serves/Makes: 6

Ingredients:
8 ounces uncooked fettuccine
1 pound boneless skinless chicken breast, cut into 1/4-inch slices
1 bag (16 ounce size) fresh stir-fry or chop suey vegetables
1 cup sliced fresh mushrooms
1/4 cup hoisin sauce
 
Directions:
Cook and drain fettuccine as directed on package.

Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add vegetables and mushrooms; stir-fry about 3 minutes or until vegetables are crisp-tender.

Stir in hoisin sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add fettuccine; toss until well coated and heated through.

Per Serving: Calories 260 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 80 mg; Sodium 240 mg; Total Carbohydrate 33 g (Dietary Fiber 4 g); Protein 24 g
% Daily Value: Vitamin A 44 %; Vitamin C 20 %; Calcium 4 %; Iron 16 %
Exchanges: 2 Starch; 1 Vegetable; 2 Very Lean Meat

Source: CDKitchen

GREEN BEANS WITH TOASTED NUTS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 pound green beans, stem ends trimmed
-  2 teaspoons extra-virgin olive oil
-  2 tablespoons chopped peeled hazelnuts or walnuts
-  1/4 teaspoon salt, or to taste
-  Freshly ground pepper to taste

DIRECTIONS

Cook beans in a large pot of boiling salted water until just tender, 5 to 7 minutes. Drain.

Heat oil in a large nonstick skillet over low heat. Add nuts and cook, stirring, until golden, about 1 minute. Return the reserved beans to the pot and toss to coat. Season with salt and pepper.

Nutritional Information Per Serving (1/4 of recipe): Calories: 104, Fat: 6 g, Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 3 g, Fiber: 7 g, Sodium: 145 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat

Source: The Eating Well Diabetes Cookbook


VEGGIE PATCH SOUP

~Shared by Mary S., Nashville, TN

Yield: 10 servings

INGREDIENTS

-  6 cups water
-  2 medium-sized white potatoes, peeled and cut into 1-inch chunks
-  4 large tomatoes, cored and cut into 1-inch chunks
-  4 medium-sized carrots, peeled and cut into 1-inch chunks
-  3 medium-sized zucchini, cut into 1-inch chunks
-  2 medium-sized green bell peppers, coarsely chopped
-  2 medium-sized onions, coarsely chopped
-  3 garlic cloves, minced
-  1-1/2 teaspoons salt
-  1/2 teaspoon black pepper

DIRECTIONS

In a soup pot, combine all the ingredients; mix well and bring to a boil over high heat.

Reduce the heat to medium and cook for 1 hour, or until the vegetables are tender.

Nutritional Information Per Serving (1 cup): Calories: 84, Fat: 0 g, Cholesterol: 0 mg, Sodium: 383 mg, Carbohydrate: 20 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 2 g Diabetic Exchanges: 1/2 Starch, 2 Vegetable

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


SALMON WITH CUCUMBERS AND DILL

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  2 tablespoons all-purpose flour
-  1/4 teaspoon salt, or to taste
-  Freshly ground pepper to taste
-  1-3/4 pounds salmon fillet, preferably center-cut, skin removed , cut into 1-1/2-inch cubes
-  4 teaspoons extra-virgin olive oil, divided
-  2 seedless cucumbers (1-1/2 pounds), cut into 2-by-1/2-inch sticks
-  1/3 cup reduced-sodium chicken broth
-  Pinch of sugar
-  1/4 cup chopped fresh dill, plus sprigs for garnish
-  Lemon wedges for garnish

DIRECTIONS

Combine flour, salt and pepper in a shallow dish. Dredge salmon pieces in the flour mixture, shaking off the excess.

Heat 2 teaspoons oil in a large nonstick skillet over high heat. Add half the salmon and saute until lightly browned on the outside but still pink on the inside, 4 to 5 minutes.

Transfer to a plate. Wipe out the pan, add the remaining 2 teaspoons oil and return to the heat. Saute the remaining salmon and transfer to the plate.

Wipe out the pan again and add cucumbers, broth and sugar. Bring to a simmer over medium heat. Cover and simmer until the cucumbers are tender-crisp, 3 to 4 minutes. Uncover, increase the heat to high and boil until the pan juices are reduced to 2 tablespoons, about 3 minutes. Add the reserved salmon and dill to the pan, cover and simmer just until the salmon is opaque in the center, 2 to 3 minutes. Garnish with dill sprigs and lemon wedges.

Nutritional Information Per Serving (1/6 of recipe): Calories: 240, Fat: 12 g, Cholesterol: 72 mg, Cholesterol: 72 mg, Carbohydrate: 6 g, Protein: 27 g, Fiber: 1 g, Sodium: 164 mg
Diabetic Exchanges: 1 Vegetable, 4 Lean Meat

Source: The Eating Well Diabetes Cookbook


CHICKEN SATAY

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 tablespoon corn oil
-  3 tablespoons lime juice
-  3 garlic cloves
-  1 red chili, minced
-  1 tablespoon honey
-  1 teaspoon ground coriander seeds
-  1-1/2 pounds boneless, skinless chicken breasts, cubed into 1-inch pieces

DIRECTIONS

In a blender, combine all ingredients for the satay sauce. Place the chicken cubes in a bowl, cover with the sauce, and marinate in the refrigerator for 4 hours. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high.

If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the chicken cubes on the skewers. Grill the satays for about 4-5 minutes total, until the chicken is cooked through.

Nutritional Information Per Serving (3-4 ounces): Calories: 162, Fat: 5 g, Cholesterol: 69 mg, Sodium: 60 mg, Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 25 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat

Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb


GREEK SPLIT PEA SPREAD

~Shared by Mary S., Nashville, TN

Yield: 10 servings

INGREDIENTS

-  1 cup yellow split peas, rinsed
-  6 cloves garlic, crushed and peeled
-  3 cups water
-  1 teaspoon salt
-  2 tablespoons lemon juice
-  3 tablespoons extra-virgin olive oil, divided
-  Freshly ground pepper to taste
-  1/4 cup finely diced red onion
-  2 tablespoons chopped fresh dill or parsley

DIRECTIONS

Combine split peas, garlic and water in a large saucepan; bring to a boil, skimming off any froth. Reduce heat to low, cover and simmer for 30 minutes.

Uncover and simmer, stirring often, until the mixture has cooked down to a thick puree, 10 to 20 minutes longer. Remove from heat and stir in salt. Press plastic wrap on the surface and let cool.

Transfer the pea mixture to a food processor. Add lemon juice and 1 tablespoon oil; process until smooth. Season with pepper. Transfer to a bowl. To serve, drizzle the remaining 2 tablespoons oil over the spread and sprinkle with red onion and dill (or parsley).

Nutritional Information Per Serving (1/4 cup each): Calories: 87, Fat: 4 g, Cholesterol: 0 mg, Carbohydrate: 13 g, Protein: 4 g, Fiber: 5 g, Sodium: 243 mg
Diabetic Exchanges: 1 Starch, 1 Fat

Source: The Eating Well Diabetes Cookbook


RUSTIC CAJUN CHICKEN AND SAUSAGE RICE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  6 ounces 50% less fat pork sausage
-  16 ounces frozen mixed pepper stir-fry, thawed
-  1/2 cup chopped onion
-  3/4 cup sliced celery
-  1/2 teaspoon dried thyme leaves
-  1 cup water
-  2 bay leaves
-  1/2 cup uncooked white rice
-  1/2 teaspoon paprika
-  8 ounces boneless skinless chicken breast meat, cut into bite-sized pieces
-  Hot pepper sauce to taste

DIRECTIONS

Place a 12-inch nonstick skillet over medium high heat until hot. Add sausage and cook until no longer pink, breaking up larger pieces while stirring. Remove from skillet and set aside.

Add pepper stir-fry, onion, celery, and thyme to pan residue and cook 3-4 minutes, stirring frequently. Increase heat to high, add water and bay leaves, and bring to a boil. Add rice and paprika and return to a boil. Reduce heat, cover tightly, and simmer 15 minutes.

Add chicken and cook 5 more minutes or until chicken is no longer pink in center. Remove skillet from heat and stir in sausage and hot pepper sauce. Cover and let stand 5 minutes to absorb flavors.

Nutritional Information Per Serving (1-1/4 cups): Calories: 284, Fat: 10 g, Cholesterol: 61 mg, Sodium: 327 mg, Carbohydrate: 27 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 23 g
Diabetic Exchanges: 1-1/2 Starch, 2 Lean Meat, 1 Vegetable, 1/2 Fat

Source: Quick and Easy Low Carb Cooking for People with Diabetes by Nancy Hughes

HASH-BROWN EGG CUPS

~Shared by Maggie, TX

A fun change from fried eggs, this hearty breakfast dish is ready to bake in 15 minutes.

Makes: 2 servings

3/4 cup shredded Cheddar cheese (3 oz)
2 cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
1/4 cup chopped green onions (4 medium)
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2 eggs
1/8 teaspoon Italian seasoning

1. Heat oven to 400ºF. Spray 2 (2-cup) ovenproof bowls or ramekins with cooking spray. Reserve 2 tablespoons of the cheese for topping. In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper. Press mixture in bottom and up side of each bowl, leaving indentation in center.

2. Bake 25 to 30 minutes or until golden brown and crisp. Remove from oven. Break egg into center of each cup. Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.

3. Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness. Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens For a soft center, remove egg cups at the minimum cooking time; leave them in longer for a firm or "hard" cooked egg.

Nutrition Information:
1/2 of Recipe: Calories 430 (Calories from Fat 180); Total Fat 20g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 255mg; Sodium 720mg; Total Carbohydrate 43g (Dietary Fiber 5g, Sugars 3g); Protein 21g
Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 25%; Iron 10%
Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 1 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker


SCALLOPED POTATOES WITH HAM

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Ingredients

2 teaspoons butter
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
Dash Cajun seasoning
1/2 cup 2% milk
1-1/2 teaspoons sherry or chicken broth
1 teaspoon Worcestershire sauce
1/2 cup shredded cheddar cheese, divided
1 medium potato, peeled and thinly sliced
1 cup cubed fully cooked ham
1/4 cup thinly sliced onion

Directions

In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire sauce. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside.

Place half of the potato slices in a 1-qt. baking dish coated with cooking spray. Layer with the ham, onion and half of the white sauce. Repeat layers.

Cover and bake at 350° for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Yield: 2 servings.

Nutritional Analysis: 1 cup equals 485 calories, 21 g fat (11 g saturated fat), 108 mg cholesterol, 487 mg sodium, 40 g carbohydrate, 3 g fiber, 33 g protein.


PARSLEY-HERB RICE

~Shared by Maggie, TX

Makes: 2 servings
Start to Finish: 25 minutes

Ingredients

2/3  cup water
1/3  cup long grain or brown rice
1  teaspoon margarine or butter
1/8  teaspoon salt or 1/2 teaspoon instant chicken bouillon granules
1/4  teaspoon dried basil, crushed
2  tablespoons snipped parsley

Directions

1. In a small saucepan combine the water, rice, margarine or butter, basil, and salt or chicken bouillon granules. Bring to boiling; reduce heat. Cover and simmer about 15 minutes for long grain rice (about 40 minutes for brown rice) or until rice is tender and liquid is absorbed. Remove from heat. Let stand, covered, for 5 minutes. Stir the parsley into the cooked rice just before serving.

Makes 2 servings.

Nutrition Facts
Calories 128, Total Fat (g) 2, Saturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 157, Carbohydrate (g) 24, Protein (g) 2

Source: Better Homes & Gardens magazine

JENNIE'S CHICKEN CASSEROLE

1 pack of boneless chicken breasts
4 cans cream of chicken soup
2 cans chopped green chilies
1 pack of flour tortillas
1 & 1/2 cans of milk
Dried onions
Shredded cheese   

Mix milk, soup, and chilies together. Boil chicken and some dry onions. Salt and pepper. Layer soup mix, tortillas, shredded chicken, and cheese until pan is full. Top with cheese. Bake at 350 degrees for about 30 minutes.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
http://www.angelfire.com/cantina/terryann2/Cook.htm


PUMPKIN SQUARES

This was posted by Cindy in the A2Z Recipes Yahoo Forum.

2 Cups sugar
2 Cups flour
16 oz. canned pumpkin
4 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon ( I use pumpkin pie spice.. about 2 tsp.) Go by smell
1/2 tsp. salt

Combine all ingredients. Pour into a large ungreased jelly roll pan. Bake at 350 degrees for 25 - 35 minutes. Cool in pan.

Frosting:
1 8 oz. pkg. cream cheeses, softened
6 Tbs. margarine, softened
4 Cups powdered sugar
1 tsp. vanilla

Cream cream cheese and margarine. Gradually add sugar and vanilla until well blended. Frost and cut into squares.

Note: These should be kept cool or refrigerated.


BEEF PASTIES WITH CARAMELIZED ONIONS AND STILTON CHEESE

Pasties are savory turnovers. They originated in Cornwall, England, in the 1700s. During that era, tin miners took the portable pies into the mines for lunch.

Yield: Makes 4
 
Crust:
2 cups unbleached all purpose flour
1 cup white whole wheat flour or whole wheat flour
1 1/8 teaspoons salt
1/2 cup solid vegetable shortening (preferably nonhydrogenated), frozen
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
7 tablespoons (or more) ice water

Filling:
4 teaspoons olive oil
2 large onions, thinly sliced
1/2 cup dry white wine
1/2 teaspoon dried thyme
10 ounces skirt steak, cut crosswise on diagonal into 1/4-inch-wide strips
1 teaspoon coarse kosher salt, divided
6 ounces coarsely crumbled Stilton blue cheese (1 1/3 to 1 1/2 cups), divided
1 large egg white, beaten to blend
 
For crust:
Blend both flours and salt in processor 5 seconds. Drop in shortening by tablespoonfuls. Cut in until coarsely diced. Add butter. Cut in until coarse meal forms. Transfer to bowl. Add 7 tablespoons ice water. Toss with fork until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; divide into 4 equal pieces. Shape each into disk; wrap and chill at least 45 minutes and up to 1 day.

For filling:
Heat oil in heavy large skillet over medium heat. Add onions. Sauté until deep brown, reducing heat if necessary to avoid burning, about 30 minutes. Add wine and thyme. Simmer until liquid evaporates, stirring often, about 3 minutes. Season with salt and pepper. Cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Roll out each dough disk between sheets of parchment paper to 9-inch round. Peel top parchment off each. Spread 1/4 of onion mixture on half of each round, leaving 1-inch plain border. Top onions with beef strips. Sprinkle 1/4 teaspoon coarse salt over beef on each, then top each with 1/4 of cheese. Sprinkle with pepper. Brush dough border with some egg white. Using bottom parchment as aid, fold plain dough half over filling. Seal edges. Fold sealed edge over again; press with fork to double-seal. Brush each pasty with egg white. Cut 3 slits in each top crust. Divide pasties (still on parchment) between 2 large rimmed baking sheets. Bake pasties until crust is golden brown and filling is cooked through, about 30 minutes. Cool 10 minutes; serve.

Source: Bon Appétit, March 2009 by Jeanne Thiel Kelley


FILLETS IN FOIL DINNER

½ tsp salt
1 Tbsp butter
1 Tbsp lemon juice
1 Tbsp chopped parsley
3 thin onion slices
1 cup thinly sliced carrots
3 slices cheese
1 lb frozen fish fillets
1 large potato

1) Combine melted butter, lemon juice, salt, parsley.

2) Take 3 large pieces of foil to completely seal in fish. On each piece of foil put some of the butter mixture, (make sure the shiny side of the foil faces in), then top this with the fish.

3) Top the fish first with the onion, then the carrots, then the potatoes, then cheese slices.

4) Fold the package so it steams tight and cook at 400F until done. It will take about 45 minutes for 1 & 1/4 inch frozen fillets. It will take less time if fish is thawed.


CHICKEN TETRAZZINI

2 cups cooked chicken
4 oz mushrooms, chopped
1 Tbl minced dried onions
1/4 tsp tabasco
1/4 tsp marjoram
1 can cream of chicken soup
1 can evaporaed milk
8 oz spaghetti, broken into pieces, cooked and cooled
4 oz grated cheddar cheese
1/2 cup Parmesan cheese

Combine first seven ingredients and mix well. Divide spaghetti into 3 equal parts. Cover bottom of a greased 9x13" baking dish with layers of a third of the spaghetti, half the turkey mixture and half the cheddar cheese. Repeat, ending with a layer of spaghetti. Sprinkle with Parmesan cheese. Bake for 30 minutes at 400* or until hot and bubbly. Cool for 10 minutes before serving. Can be made in advance and frozen. Thaw before baking.


SHRIMP AND NOODLE BAKE

4 ounces wide noodles
1 8-ounce package frozen shelled shrimp
1/4 cup chopped onion
3 Tbsp butter or margarine
3 Tbsp all-purpose flour
½ tsp salt
½ tsp dried dillweed
2 cups milk
1/3 cup grated Parmesan cheese
½ of a 3-ounce can French-fried onions

1) Cook noodles according to package directions. Drain and set aside.

2) Cook frozen shrimp according to package directions. Drain and set aside.

3) In saucepan cook chopped onion in butter or margarine until tender but not brown. Stir in flour, salt, and dillweed

4) Add milk all at once. Cook and stir until thickened and bubbly.

5) Stir in Parmesan cheese. Gently stir in cooked noodles and shrimp.

6) Turn mixture into a 1 & ½ quart casserole. Bake, covered, in 350F oven until heated through, about 30 minutes.

7) Sprinkle French-fried onions around edge of casserole. Bake, uncovered, 5 minutes longer.

8) Garnish servings with parsley or sprigs of fresh dill.


BIG BOY'S BLUE CHEESE DRESSING

1/2 cup Sour cream
1/2 cup Milk
1 cup Kraft mayo
4 ounces Blue cheese, crumbled
1/8 teaspoon Onion powder

Use electric mixer to combine all ingredients until smooth. Tightly cover and refrigerate. Use within 10 days.