A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. This is a unique issue and I'll tell you why in a minute.

We had a wild night at work at the PD last night. A main electrical pole snapped almost in two near the base and knocked out power to a large area in the city for which I work. We had a huge volume of calls come in. As luck would have it, the pole threatened to fall onto a major thoroughfare once it finally broke, so the officers had to close the road down - in both directions - while we patiently waited for the power company to come replace it. What a ride, folks! We were busier than a one-eyed cat watching nine mouse holes. The guide wires broke, and the pole rested upon some trees, which - of course - caught fire when the transformer blew. We had the fire department out, then called city crews for barricades. We lost power at the PD several times. When I thought the coast was clear, I ran to the lounge to get a bottle of water from the vending machine. I dropped my money in and - total darkness. I was half the length of the building away from the communications center. And I could not see my hand in front of my face. I followed the walls to the main corridor and counted doorways to get back to the center. Just about the time I reached it, an officer comes looking for me and turns on his flashlight. Right in my face. Scared the bejeebers out of both of us! I don't know who screamed louder... him or me! Everything went well once the lights came on (thank goodness for generators!). We were busy but all's well that ends well!

The Monthly Theme topic of Picnic Perfection is doing rather well. If a few more join in, we should have a banner issue posted on August 5th. So, if you have that tasty pasta salad or to-die-for cookie bars recipe tucked away for a special occasion, now's the time to pass it along to me for posting. Just visit the Monthly Theme - Recipe Submissions section for the link to use. About 5,000 folks will be glad you did!

As I mentioned earlier, today's issue has a very unique aspect to it: it contains only shared recipes that I would love preparing my own family. No, I can't say that about every issue because I don't often have one where every recipe suits my fancy (and that of my picky kids). However, this one is perfect to me. And guess who did all the work while the rest of us sat on our aprons? These nice folks did:

Leasa, IA
Treva, Knoxville, TN
Linda H., Rosharon, TX
Ann, FL
Mary S., Nashville, TN
Luanne, FL
Lisa H., Belmont, NC
Donna, Elkhorn, WI
Marilyn, Canton, OH
Larry Holmes, Toronto, Canada
Carol, Tupper Lake, NY
Aafrin, Pune, India
Bill Anatooskin, Burnaby, BC, Canada
Barbara, Chula Vista, CA
Rita, Niceville, FL
Brenda, AL
Johnny, LA
Jean, Syracuse, NY

We'll see you here again on Wednesday, God willing.

Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th. Use this handy link and I'll send you more information: Great Northern Escape. I hope to see you there!

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/

Click to join A2ZRecipes Yahoo Group

Shared by Leasa, IA

"When one door closes, another opens; but we often look so long and so regretfully upon the closed door that we do not see the one which has opened for us."
~Alexander Graham Bell

WORRY

Shared by Treva, Knoxville, TN

Is there a magic cutoff period when offspring become accountable for their own actions? Is there a wonderful moment when parents can become detached spectators in the lives of their children and shrug, "It's their life," and feel nothing?

When I was in my twenties, I stood in a hospital corridor waiting for doctors to put a few stitches in my son's head. I asked, "When do you stop worrying?" The nurse said, "When they get out of the accident stage." My mother just smiled faintly and said nothing.

When I was in my thirties, I sat on a little chair in a classroom and heard how one of my children talked incessantly, disrupted the class, and was headed for a career making license plates. As if to read my mind, a teacher said, "Don't worry, they all go through this stage and then you can sit back, relax and enjoy them." My mother just smiled faintly and said nothing.

When I was in my forties, I spent a lifetime waiting for the phone to ring, the cars to come home, the front door to open. A friend said, "They're trying to find themselves. Don't worry, in a few years, you can stop worrying. They'll be adults." My mother just smiled faintly and said nothing.

By the time I was 50, I was sick & tired of being vulnerable. I was still worrying over my children, but there was a new wrinkle. There was nothing I could do about it. My mother just smiled faintly and said nothing. I continued to anguish over their failures, be tormented by their frustrations and absorbed in their disappointments.

My friends said that when my kids got married I could stop worrying and lead my own life. I wanted to believe that, but I was haunted by my mother's warm smile and her occasional, "You look pale. Are you all right? Call me the minute you get home. Are you depressed about something?"

Can it be that parents are sentenced to a lifetime of worry? Is concern for one another handed down like a torch to blaze the trail of human frailties and the fears of the unknown? Is concern a curse or is it a virtue that elevates us to the highest form of life?

One of my children became quite irritable recently, saying to me, "Where were you? I've been calling for 3 days, and no one answered I was worried."

I smiled a warm smile. The torch has been passed.

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Five Spices with Health Benefits

Shared by Linda H., Rosharon, TX

These five hot spices can be good for everything from easing arthritis pain to keeping your heart healthy. 

Recent studies suggest that when it comes to cuisine, kicking it up a notch can be as good for your health as it is tasty for your palate. Some spices, particularly hot ones, contain phytochemicals that may help ward off cell damage associated with chronic diseases. 

Chili Powder 

Potential health perk: Relieves achy joints. Research shows that capsaicin, found in chili peppers, has an anti-inflammatory effect, which may help ease arthritic swelling and pain. Hot way to dish it: Sprinkle a few shakes of chili powder and salt on baked French fries. 

Cinnamon 

Potential health perk: Protects against Type 2 diabetes and heart disease. A 2003 study found that about half a teaspoon lowered blood glucose, cholesterol, and triglyceride levels. Hot way to dish it: Mix half a teaspoon of cinnamon into your coffee, or jazz up whipped cream with a couple of pinches. 

Curry Powder 

Potential health perk: Safeguards your brain. The yellow curry pigment curcumin may fight Alzheimer's by thwarting development of the disease's signature amyloid brain plaques, says a study. Hot way to dish it: Whisk 1 1/2 teaspoons mild curry powder into mayonnaise to dress up sandwiches. 

Garlic 

Potential health perk: Improves your heart's health. Brigham Young University researchers found that garlic consumption can lower total cholesterol and triglyceride levels by an average of 10 percent. Hot way to dish it: Add minced garlic and chopped cucumber to plain yogurt for a light dip or salad dressing. 

Wasabi 

Potential health perk: Prevents ulcers. A 2004 South Korean study suggests Japanese horseradish can kill ulcer-causing Helicobacter pylori bacteria. Plant chemicals may also prevent tooth decay. Hot way to dish it: Mix a smidgen of wasabi paste with mashed avocado for a snappier guacamole. 

Originally published in Ladies' Home Journal magazine, May 2005

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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 !

1st Teena in Richland, Mississippi
2nd Pat in Belle River, Ontario, Canada
4th Treva K. in Knoxville, Tennessee
4th Debbie P. in Mission Viejo, California
6th Jessica S. in Corfu, Greece
6th Rusty G. in Leesburg, Florida
7th Dee in California
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8th Teri S., in Wichita, Kansas
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30th Brenna H. in Minot, North Dakota
30th Michael H. in Klamath Falls, Oregon
31st Phyllis W. in Georgetown, Kentucky

AMUSING THINGS

Shared by Ann, FL

* The future of "I give" is "I take."

* The parts of speech are lungs and air.

* The inhabitants of Moscow are called Mosquitoes.

* A census taker is man who goes from house to house increasing the population.

* Water is composed of two gins. Oxygin and hydrogin. Oxygin is pure gin. Hydrogin is gin and water.

Q: Define H2O and CO2.
A: H2O is hot water and CO2 is cold water. 

* A virgin forest is a forest where the hand of man has never set foot.

*The general direction of the Alps is straight up.

* A city purifies its water supply by filtering the water, then forcing it through an aviator.

* Most of the houses in France are made of plaster of Paris.

* The people who followed the Lord were called the 12 opossums.

* The spinal column is a long bunch of bones. The head sits on the top and you sit on the bottom.

* We do not raise silk worms in the United States because we get our silk from rayon. He is a larger worm and gives more silk.

* One of the main causes of dust is janitors.

* A scout obeys all to whom obedience is due and respects all duly constipated authorities.

* One by-product of raising cattle is calves.

* To prevent head colds, use an agonizer to spray into the nose until it drips into the throat.

* The four seasons are salt, pepper, mustard, and vinegar.

* The climate is hottest next to the Creator.

* Oliver Cromwell had a large red nose, but under it were deeply religious feelings.

* The word trousers is an uncommon noun because it is singular at the top and plural at the bottom.

* Syntax is all the money collected at the church from sinners.

* The blood circulates through the body by flowing down one leg and up the other.

* In spring, the salmon swim upstream to spoon.

* Iron was discovered because someone smelt it.

* In the middle of the 18th Century all the morons moved to Utah.

* A person should take a bath once in the summer, not so often in the winter.

* The law of gravity says no fair jumping up without coming back down.

* A vibration is a motion that can't make up it's mind which way it wants to go.

* There are 26 vitamins in all, but some of the letters are yet to be discovered.

* Vacuums are nothings. We only mention them to let them know we know they are there.

* I'm not sure how clouds are formed, but clouds know how to do it, and that's the important part.

* Water vapor gets together in a cloud. When it gets big enough to drop, it does.

* Rain is saved up in cloud banks.

* It is so hot in some places that people have to live in other places.

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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 A to Z Recipes 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!

CORNISH PASTIES

8 servings 

Crust:
3 cups flour
½ teaspoon salt
12 tablespoons (6 ounces) chilled vegetable shortening 
1 egg
ice water 

Filling:
1 ½ pounds round steak, cut into ¾-inch chunks
3 cups thickly sliced potatoes (peeled or unpeeled) 
1 cup thickly sliced, peeled rutabaga or turnip
1 cup chopped onion
salt and pepper
3 tablespoons butter, cut into 8 pieces 

egg, beaten 

To make crust, mix flour and salt; cut in shortening until size of small peas. Break egg into measuring cup; mix lightly. Add enough ice water to equal 1 cup and mix. Gradually add liquid to flour mixture while tossing mixture with large fork until dough forms. Dough will be wet. Wrap in plastic wrap and chill thoroughly, 1 hour or longer.

Preheat oven to 400 degrees. Grease 1 large or two small baking sheets or line them with parchment paper or aluminum foil.

To make filling, toss beef, potatoes, rutabaga, onion, 2 teaspoons salt, and 1 teaspoon pepper in a bowl.

On a floured surface, divide dough into 8 equal portions. Roll each into a ball. Roll out each ball into a 7- or 8-inch circle (do 2 at a time, if desired), using additional flour to keep dough from sticking. Divide filling onto dough circles, leaving a 1 1/2-inch edge all around filling. Place a piece of butter on filling; sprinkle with additional salt and pepper to taste. Hold filling back with one hand to keep it from falling out as you fold dough over filling with other hand to form a half-moon. Use extra flour if needed. Press top edge onto bottom edge all around filling. Fold dough edges toward filling to seal tightly. (Pasties will be lumpy, but avoid allowing vegetables to poke through the dough.) Place on baking pans. Brush each pasty with egg.

Bake 20 minutes, then reduce heat to 375 degrees and bake until golden brown, 25 to 30 minutes longer. Serve pasties with chili sauce, homemade tomato sauce, ketchup, or salsa.

Source: Wisconsin Food Festivals

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

FESTIVAL PIE

~Submitted by Mary S., Nashville, TN

1 cup dried tart cherries
4 cups peeled, cored and sliced apples
1 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine
1 Pastry for 9-inch, 2-crust pie

In a large mixing bowl, combine cherries and apple slices. in a small bowl, stir together sugar, flour and cinnamon. Pour over fruit mixture; toss to blend. Let stand 15 minutes.

Turn fruit mixture into pastry-lined 9-inch pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Bake in a preheated 425 degree oven 40 to 50 minutes, or until edge is golden brown and apples are tender.

Makes 6 to 8 servings.


SALMON QUICHE

~Submitted by Leasa, IA

1 unbaked 9" pie crust, deep dish
1 - 16 oz can of salmon
1 T lemon juice
1 onion, minced
2 T butter
2 T chpd fresh parsley
6 eggs beaten
1 1/2 C milk
1 t seasoned salt
pepper to taste

Bake crust in a 450° oven for 5 mins. Drain salmon liquid into a cup. Put salmon in bowl, remove bones and skin, flake salmon. Put salmon in pie crust, sprinkle with lemon juice. Saute onion in butter, sprinkle on top of salmon, sprinkle with parsley. Mix the salmon liquid with eggs, milk, season salt and pepper. Pour over salmon. Bake at 350° for 45-50 mins or until firm. Serve this warm.

6 servings.


CHICKEN-MUSHROOM STRATA

~Submitted by Luanne, FL

This is a good dish to fix the night before and have ready to pop into the oven for a great meal with a salad.

Ingredients : 

1 8-ounce loaf French bread, cut into 1-inch cubes (8 cups) 
2 cups chopped cooked chicken 
1 8-ounce can drained, chopped water chestnuts 
1/4 cup sliced green onions 
1 8-ounce package sliced mushrooms 
1/2 cup chopped green sweet pepper 
1 tablespoon butter or margarine 
2 cups shredded Monterey Jack cheese 
3 eggs 
1-1/2 cups milk 
1 10-3/4-ounce can condensed cream of chicken soup 
2 tablespoons coarse-grain mustard 
1/4 teaspoon ground black pepper 
2/3 cup fine dry bread crumbs 
1/4 cup butter or margarine, melted 

Directions 
1. Place bread cubes in a greased 13x9x2-inch baking dish. Layer chicken, water chestnuts, and green onions over bread. In a skillet, cook mushrooms and sweet pepper in butter until tender. Layer mixture over green onions; sprinkle with cheese. 

2. Whisk together eggs, milk, soup, mustard, and pepper. Pour over layers in dish and press mixture lightly with a spoon. Cover and chill for 4 to 24 hours. 

3. Bake in a 325 degree F oven for 30 minutes. In a small bowl, combine bread crumbs, and 1/4 cup melted butter. Sprinkle over casserole. Bake about 10 minutes more or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Makes 10 to 12 servings.


LEMON BLUEBERRY BUNDT CAKE

~Submitted by Lisa H., Belmont, NC 

A nice combination of tart & sweet, but oh so yummy. Add a patriotic flair to summer celebrations with this recipe for Lemon Blueberry Bundt Cake. Made with fresh blue and red berries and rich white morsels, this easy-to-make cake will inspire sweet salutes! 

Estimated Times Preparation Time 20 mins. Cooking Time 60 mins. Cooling Time 60 mins. 

INGREDIENTS 

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided* 
2 1/2 cups all-purpose flour 
2 teaspoons baking powder 
1/2 teaspoon salt 
1 1/2 cups granulated sugar 
1 cup (2 sticks) unsalted butter, softened 
2 teaspoons vanilla extract 
3 large eggs 
3 tablespoons grated lemon peel (about 4 medium lemons) 
1 1/3 cups buttermilk 
1 cup fresh or frozen blueberries 
1/4 teaspoon lemon extract (optional) 
2 cups fresh whole strawberries 

DIRECTIONS 

PREHEAT oven to 350° F. Grease and flour 10-cup Bundt pan. 

MELT 1 cup morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 
10- to 15-second intervals, stirring just until morsels are melted. Cool slightly. 

COMBINE flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in lemon peel and melted morsels. Gradually beat in flour mixture alternately with buttermilk just until combined. Pour half of batter into prepared Bundt pan. Sprinkle blueberries over batter; top with remaining batter and smooth down top. 

BAKE for 60 to 65 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Transfer to serving platter. 

MELT remaining morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in lemon extract. Drizzle over cake; allow to set for a few minutes. Place strawberries in center of cake before serving. 

* May use 6 bars (two 6-ounce boxes) NESTLÉ TOLL HOUSE Premier White Baking Bars instead of the morsels. 

Serving Size: 16


STUFFED PEPPERS CASSEROLE

~Submitted by Donna, Elkhorn, WI

Maggie, I made this tonight and it was sooooo good! I remember you love rice. 

1 pound ground beef 
1 small onion, chopped 
3 medium bell peppers, cut into strips 
3/4 cup instant rice 
1 teaspoon season salt 
1/8 teaspoon garlic salt 
1 1/2 cup water 
1 teaspoon beef bouillon granules 
15 ounce petite cut diced tomatoes 
1/2 cup shredded mozzarella cheese

Brown meat and onion in skillet; drain. Stir in rice, salt, garlic salt, bouillon, water, cheese and diced tomatoes; heat through.

Spray a 9 x 13-inch baking dish with cooking spray and line with peppers. Pour meat mixture over peppers. Cover with foil and bake at 350 degrees F for 45 minutes.

Uncover and bake an additional 15 minutes.


CHILI IN A BISCUIT BOWL

~Submitted by Treva, Knoxville, TN

Serving Size : 6
Preparation Time :0:20

Vegetable oil cooking spray
2 cups biscuit baking mix (SUCH AS Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour -- for dusting the work surface

Chili:
1 pound ground chuck
1 medium onion -- chopped
1 medium green bell pepper -- chopped
2 cans Mexican-style stewed tomatoes -- (14-ounce)
1 can kidney beans -- (15-ounce) drained and rinsed
2 tablespoons chili powder
1 teaspoon salt

Toppings:
Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray. 

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve. 

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes. 

When ready to serve, spoon the hot chili into the biscuit bowls. Garnish with shredded cheese, sour cream, sliced green onions, and corn chips.

Source: "Food Network"


COCONUT CREAM POUND CAKE

~Submitted by Marilyn, Canton, OH

We like this in various ways, but especially topped with fresh strawberries..... Hope your readers agree!

1 cup butter, softened 
1 (8 ounce) package cream cheese, softened 
3 cups white sugar 
6 eggs 
1 teaspoon coconut extract 
3 cups all-purpose flour 
1/2 teaspoon baking powder 
2 cups flaked coconut

Preheat the oven to 325F. Grease and flour a 10 inch tube pan. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan. 

Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.


HOT CRAB DIP

~Shared by Larry Holmes, Toronto, Canada

1 package (8 ounces) cream cheese, softened
1 can (5 ounces) chunk crab meat, drained
1/4 cup mayonnaise
3 tablespoons minced green onions
4 teaspoons seafood sauce, or to taste
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
salt to taste
chopped fresh parsley, garnish (optional)

Dippers: celery sticks, red and yellow sweet pepper strips, small bread sticks, crackers, corn chips

Mix together, in medium bowl, cream cheese, crab meat, mayonnaise, onion, seafood sauce, lemon juice, Worcestershire sauce, and garlic. Season with salt. Spread dip mixture in deep 2-cup casserole dish. Bake in 350-degree F. oven for 25 minutes, or until bubbles and is heated through.

May also be covered and refrigerated for up to 2 days. Warm to room temperature or add 5 minutes to baking time.

Make 2 cups.

Per serving (2 tablespoons): 174 calories; 4.3 g protein; 16.5 g fat; 2.3 g carbohydrates, 0..1 g fiber


HONEY BRAN MUFFINS

~Submitted by Carol, Tupper Lake, NY

1 1/4 c. flour
1 tbs baking powder
1/4 tsp salt
1 c. All Bran Cereal
1/3 c. honey
2/3 c. water
1/4 c. milk
1 egg
3 tabs vegetable oil

Sift dry ingredients together. Make a well in the center. Combine liquid ingredients, beating well. Fold the liquid ingredients into the dry ingredients, being careful to stir only until moistened. 

Fill muffin cups 2/3 full and bake at 400° for 15 - 20 minutes, until top springs back when touched lightly with finger.


ORCHARD APPLE CHUTNEY

~Submitted by Aafrin, Pune, India

2 cups rice vinegar 
3/4 cup packed brown sugar 
1/2 large red bell pepper, diced 
2 large jalapeno peppers, seeded and diced 
2 tablespoons diced yellow onion 
3 tart, firm apples, peeled, cored, and diced 
Juice of 1 lemon 

Sterilize 2 half-pint canning jars and keep them hot. 

Bring the vinegar and sugar to a boil in a large saucepan. Stir to dissolve the sugar completely. Add the bell pepper, jalapenos, and onion, and continue to boil for 8 minutes. Add the apples, reduce the heat, and simmer until the apples are tender, about 10 minutes more. Remove from the heat and stir in the lemon juice. 

Spoon or ladle the chutney into the jars. Cap the jars according to the manufacturer's directions. Process for 10 minutes in a boiling-water bath. Let cool and test for a seal. Stored in a cool, dry, dark place, the chutney will last indefinitely. Good with smoked turkey, pheasant, sausage patties and biscuits. 

Variation: If you do not want to process and can the chutney, spoon or ladle it into sterilized lidded jars. Let cool slightly, and refrigerate. This version will keep for 2 weeks in the refrigerator. 

Yield: about 2 cups chutney 

Source: Prairie Home Cooking by Judith M. Fertig (Harvard Common Press)


UNCLE BILL'S CHICKEN STRIPS WITH SWEET AND SOUR SAUCE

~Submitted by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"

This was originally posted in A to Z Recipes QT on 2-15-2007

If you want a good sweet and sour and chicken that is cooked in the oven, give this recipe of mine a try. I developed this Sauce recipe over 30 years ago and it has had big approval form everyone. The sauce recipe can be doubled if you are making a bigger batch.

Chicken servings - 8
Sauce - about 2 1/2 cups

CHICKEN
2 lbs. boneless skinless chicken breasts
2 large eggs
6 Tbsp. buttermilk (no substitutions) or make your own
1 1/2 cups fine dry bread crumbs or saltine cracker crumbs
1/3 cup freshly grated Parmigiano-Reggiano cheese or Padano cheese
1 tsp. granulated garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 tsp. dried dill weed
1/2 cup melted butter

SAUCE
1 cup white vinegar
1 cup granulated sugar
1/2 cup frozen pineapple or orange juice concentrate
2 tsp. Accent seasoning or use 2 teaspoons of seasoning salt
1/2 cup ketchup
4 tsp. soy sauce
1 tsp seasoning salt 
1 tsp. granulated garlic powder
4 drops of red food coloring
1/4 cup cold water
2 1/2 tsp. cornstarch or tapioca starch

PREPARING CHICKEN
Remove all fat from chicken breasts and discard. Place each chicken breast between to sheets of wax paper and pound with a rolling pin or a flat food hammer to about 1/2 inch thickness. You can even use a small frying pan. Cut flattened chicken into 1 inch strips. In a mixing bowl, whisk together eggs and buttermilk until frothy. In a separate mixing bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dried dill weed. Preheat oven to 400 F. Dip each chicken strip in the egg/buttermilk mixture and then into the bread crumb mixture, coating well on all surfaces. Place coated chicken strips in a single layer on baking sheets. Drizzle strips with melted butter. Bake in preheated 400 F oven for 5 minutes. Turn chicken strips over and continue to bake for an additional 5 minutes or until chicken is light golden in color and cooked through (no pink showing when cut with a knife to test for doneness. 

TO MAKE SAUCE 
In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes. Add frozen pineapple or orange juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil, stirring freqently until blended. Add red food coloring and stir to blend. In a small bowl, whisk together cold water and cornstarch until smooth. While the sauce mixture is boiling, slowly add the starch mixture, stirring continuously until sauce thickens slightly or to your liking. (You may not need to use all of the cornstarch mixture.) If desired, you can add about 1/2 cup of crushed pineapple to the sauce mixture near the end of cooking. This will give you a nice pineapple taste. 

This sauce can be used for cooking pork spare ribs, chicken wings or drumettes in the oven. Absolutely delicious.


SPICED & BAKED ACORN SQUASH

~Submitted by Treva, Knoxville, TN

6 whole acorn squash 
3/4 teaspoon cinnamon 
3/4 teaspoon ginger 
3/4 teaspoon mace 
6 tablespoon butter or margarine, melted 
1 tablespoon cider vinegar 
6 tablespoon maple syrup 

Preheat oven to 350 degrees. Split each squash in half lengthwise; scoop out and discard seeds and fiber from centers. Slice a thin piece from each bottom so they will rest flat in the pan. Place squash in a shallow baking dish. 

Mix spices together and sprinkle over squash. Mix melted butter with vinegar; drizzle over squash. Add 1/2 Tbs. maple syrup to each cavity. Cover dish with foil and bake for 1 and 3/4 hours. Remove foil; baste. Return to oven for 10 minutes. 

Yield: 12 Servings 


MCDONALD'S® BISCUITS

~Submitted by Barbara, Chula Vista, CA

Them's the biscuits served at America's most popular stop for breakfast, partners - simple to make and gosh darn tasty. Get yourself some Bisquick and buttermilk and crank up the oven for a clone that's become one very frequent request. 

2 cups Bisquick baking mix 
2/3 cups buttermilk 
2 teaspoons sugar 
1/4 teaspoon salt 
2 tablespoons margarine, melted and divided 

1. Preheat oven to 450 degrees. 

2. Combine the baking mix, buttermilk, sugar, salt, and half of the melted margarine in a medium bowl. Mix until well blended. 

3. Turn dough out onto a floured surface and knead for about 30 seconds, or until dough becomes elastic. 

4. Roll dough to about 3/4-inch thick and punch out biscuits using a 3-inch cutter. Arrange the punched-out dough on an ungreased baking sheet, and bake for 10 to12 minutes or until the biscuits are golden on top and have doubled in height. 

5. Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine. Serve warm.

Makes 8 biscuits.


CROCK POT PORK ROAST

~Submitted by Rita, Niceville, FL

The Crock pot Pork Roast I know sounds strange and hot BUT it is really surprisingly good. This is my good friend David's recipe! 

INGREDIENTS:

1 Pork Roast
1 Medium Bottle Louisiana Hot Sauce
1 Can Cream of Mushroom Soup
1 Pkg Bow Tie Pasta

METHOD:

Place the pork roast in the crock pot, add the whole bottle of hot sauce. Cover and cook for 6-8 hours. Cook pasta and drain. Just before pasta is done remove the roast carefully so as not to break it apart and let it rest. Heat the soup with no added liquid. Add some of the broth from the roast, maybe 2 teaspoons at a time, to get the taste and heat you would like for gravy for the pasta. Serve the roast with the broth on the side and use the soup mixture on the pasta. 


JELL-O CAKE

~Submitted by Brenda, AL

Brenda from Alabama here. I got this recipe from a local book.

1 pkg yellow cake mix
1 small pkg orange Jell-O
2/3 cup cold water
2/3 cup oil
4 eggs

Mix first 4 ingredients and mix well. Add eggs one at a time, beating well after each.

Bake in preheated 350° oven for 40 to 45 minutes or until toothpick comes out clean.

Drizzle with lemon juice and powdered sugar to make a glaze.

Sorry this didn't state what kind of pan... I would probably use a 9X13.


MEDITERRANEAN FISH FILLETS

~Submitted by Mary S., Nashville, TN

This delicious healthy recipe brings the flavors of the Mediterranean to your home. Canned, diced tomatoes are a great time saver for weeknight meals. 

1 1/2 pounds firm white fish fillets, such a halibut, striped bass or orange roughy
1 tablespoon olive oil
1/2 cup finely chopped onion
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup kalamata, green or black olives, pitted and cut in half lengthwise
2 tablespoons white wine
1 teaspoon McCormick® Basil Leaves
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Thyme Leaves

1. Preheat oven to 375°F. Coat baking dish with no stick cooking spray. Place fish in single layer in baking dish. Lightly salt and pepper the fish. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes. 

2. Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.

3. Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately.

Makes 6 servings.


JAMMY BOTTOMS

~Submitted by Linda H., Rosharon, TX

1 pkg pastry dough or 1 homemade pastry recipe for 2 crusts
1 small jar seedless Raspberry Jam or Preserves 
1 yellow or white cake mix
1 can white or butter frosting

Cut out circles of dough to fit inside muffin tin. Press dough into muffin tin to form cup.

Place about 1 Tbsp of jam on the dough.

Mix cake mix according to directions. Spoon cake mix over jam, filling muffin tin about 3/4 full.

Bake at 350 degrees until cake is done - about 35 minutes. Cool and then frost with the icing.


BLACK PEPPER FILET OF BEEF SALAD WITH RED ONION VINAIGRETTE

~Submitted by Treva, Knoxville, TN

Arugula and baby greens can be found in abundance at farmers' markets around the country these days, so seek out local varieties if you can. You'll love the way the peppery arugula plays along with the steaks' cracked-pepper rub.

1 & 1/4 pounds beef tenderloin, cut into 4 (5-ounce) steaks 
1 tablespoon kosher salt 
1 tablespoon cracked black pepper 
1/2 small red onion, diced (about 1/3 cup) 
1/4 cup olive oil 
3 tablespoons red wine vinegar 
Pinch of sugar 
2 cups baby arugula 
1 cup baby greens

Place the steaks on a wax-paper-lined baking sheet. Combine the salt and pepper and rub on both sides of the steaks. Place the steaks in the refrigerator, uncovered, for 4 to 6 hours or overnight.

Meanwhile, in a small bowl combine the red onion, olive oil, red wine vinegar and sugar, plus salt and pepper to taste. Whisk well to combine. Set aside.

Heat the grill to medium-high. Place the steaks on the grill and cook for 4 minutes per side for medium-rare. Remove from the grill and let cool slightly.

Mix the arugula and the baby greens with half of the vinaigrette and place on 4 plates. Top with the steak and drizzle additional vinaigrette over the steaks. Serve warm.

Servings: 4


CREOLE SEASONING 

~Submitted by Johnny, LA 

A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish. Some versions of Creole seasoning blend contain salt -- I don't do that, because I like to control salt content separately. If you insist on this blend being salty, á la Tony Chachere's "when it's salty enough, it's perfectly seasoned!" rationale, start with 2 tablespoons salt in the blend, increasing up to 4 tablespoons depending on your sodium tolerance level. 

2 tablespoons onion powder 
2 tablespoons garlic powder 
2 tablespoons dried oregano leaves 
2 tablespoons dried sweet basil 
1 tablespoon dried thyme leaves 
1 tablespoon black pepper 
1 tablespoon white pepper 
1 tablespoon cayenne pepper 
1 tablespoon celery seed 
5 tablespoons sweet paprika 

Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl.

The recipe doubles or triples well.

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SURPRISE MERINGUES

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. 

INGREDIENTS
3 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 cup (6 ounces) miniature semisweet chocolate chips
1/4 cup chopped pecans or walnuts

DIRECTIONS
Place egg whites in a large mixing bowl; let stand for 30 minutes. Add vanilla, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. 

Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container. 

Yield: 4 dozen. Serves 24.


BASIL CHICKEN AND VEGETABLES

~Submitted by Mary S., Nashville, TN

Ingredients:
Vegetable cooking spray 
4 (4-ounce), skinned, boned chicken breast halves, cut into 1-inch strips 
1 large sweet red pepper, thinly sliced 
1 small zucchini, sliced 
2/3 cup thinly sliced carrot 
1/2 cup tightly packed shredded fresh basil 
1/2 teaspoon ground black pepper 
1 tablespoon plus 1 teaspoon olive oil 
3/4 cup freshly grated Parmesan cheese 

Instructions:
To prepare, tear off 4 (12-inch) lengths of heavy-duty aluminum foil; fold each piece of foil in half, shiny sides together. Place on a baking sheet, and open out flat, shiny side up. Coat with cooking spray. 

Arrange one-fourth of chicken strips on half of each aluminum foil square near the crease. 

Spoon vegetables evenly over chicken; sprinkle with basil and ground pepper. Drizzle 1 teaspoon olive oil over vegetables in each packet. Fold aluminum foil over chicken and vegetables, bringing edges together; fold edges over to seal securely. Pleat and crimp edges to make an airtight seal. Bake at 375 degrees for 30 minutes. 

Remove chicken mixture from packets, and transfer to individual serving plates. Or, if you like, place packets on individual serving plates; cut an opening in the top of each packet, and fold aluminum foil back. Sprinkle each serving with 1 tablespoon Parmesan cheese. 

Serve immediately. 

Prepare ahead, fill foil packets with chicken and vegetables the night before and they will be ready to bake or grill. 

If you grill the packets, grill over medium-hot coals (350-400 degrees) for 20 minutes. 

Nutritional Information:
Calories 219, Carbohydrates 5.6g, Fat 8.3g, Saturated fat 2.2g, Fiber 1.5g, Protein 29.7g, Cholesterol 71mg, Sodium 196mg.

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BULGUR PILAF

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

2 teaspoons margarine, diet 
1 onion (small) minced 
1 cup bulgur wheat 
2 cups chicken stock boiling (homemade) or water 
1/4 teaspoon black pepper, freshly ground 

Bulgur is cracked wheat. It is parboiled and then cracked into small pieces. It comes in three sizes: the largest for pilaf, the middle-sized for cereal, and the smallest for tabouli, a Middle Eastern salad. It has a nutty flavor and is very dense, which means it has more calories than the same size serving of some other grains. At the same time, it has lots of fiber and is very filling. 

For Children used to instant rice (or "mush," as I call it) bulgur will be a shock. Try breaking them in slowly. Mix white rice and brown long-grain rice for a while. Then sneak in a little bulgur until your children get used to the brown kernels they need to chew!

1. Melt margarine in a medium saucepan. Sauté onion for 5 minutes. Add bulgur and cook for another 2 minutes.

2. Add stock and pepper. Stir. Cover and reduce heat to simmer for 15 minutes or until liquid is absorbed.

Makes 6 servings

Food exchanges per 1/3-cup serving: 2 bread


CARROT-RAISIN SALAD 

~Submitted by Mary S., Nashville, TN

INGREDIENTS 

- 2 tablespoons reduced-fat mayonnaise 
- 1/4 cup low-fat buttermilk 
- 1/2 tablespoon cider vinegar 
- 1 teaspoon mild or strong honey (optional) 
- 1 cup cooked brown rice 
- 3 medium carrots, grated or shredded (1 cup) 
- 1/3 cup dark raisins 

DIRECTIONS 

Place the mayonnaise in a medium bowl. Slowly add the buttermilk, whisking until well combined. Whisk in the vinegar and honey (if desired). 

Add the rice, carrots, and raisins, and stir to mix well. 

Serve at once, or cover and refrigerate for several hours before serving. Leftover salad will keep in the refrigerator for 3 to 4 days. 

Yield: 4 servings (1/2 cup each)

Nutritional Information Per Serving (1/2 cup): Calories: 143, Fat: 3 g, Cholesterol: 4 mg, Sodium: 76 mg, Carbohydrate: 28 g, Dietary Fiber: 2 g, Sugars: 13 g, Protein: 3 g Diabetic Exchanges: 1 Starch, 1 Fruit 

Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"

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BRAISED GREENS WITH VINEGAR AND SESAME SEEDS

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

1/4 cup flavored vinegar 
1 garlic clove, minced 
1 lb beet greens, coarsely chopped 
1/4 cup water
1 tbsp sesame seeds
1 pinch cayenne pepper

Heat vinegar and garlic in pot. Add greens and cook till wilted. 

Add water, cover and cook gently 2 minutes, adding more water as necessary to keep from sticking. 

Uncover, then cook until rest of liquid has evaporated. 

Sprinkle with sesame seeds and cayenne.


CHICKEN AND POTATO PARMESAN FOR TWO

~Submitted by Luanne, FL

Ingredients 
2 Tbsp. Fine dry breadcrumbs 
2 Eggs, beaten 
2 Tbsp. Water 
2 Small potatoes, peeled and thinly sliced 
2/3 cup. Tomato sauce 
1 Dash garlic powder 
2 Tbsp. Parmesan cheese 
2 Chicken breast, skinned and boned 
2 Tbsp. Oil 
1/4 tsp. Dried oregano 
1 cup. Shredded mozzarella cheese 

Prep : 
Stir together breadcrumbs, parmesan cheese and a dash of pepper.

Dip chicken breasts in mixture of egg and water. Coat with breadcrumbs.

In skillet, cook chicken on both sides in hot oil until brown. 

In a casserole dish, arrange the sliced potato. Place chicken on top of potatoes. Stir together tomato sauce, oregano and a dash of garlic powder. Pour over chicken. Cover and bake at 350F for 35 minutes. Remove from oven. Sprinkle with mozzarella cheese. Return casserole to oven, bake three minutes longer (or until cheese is melted).

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CRAB TARTLETS

INGREDIENTS:
3 (2.1 ounce) packages frozen miniature phyllo tart shells (I made mine from Phyllo sheets)
1/2 cup shredded Swiss cheese
2 eggs
1/4 cup mayonnaise (original calls for 1/3 cup which was too much for my taste)
1/4 cup half-and-half cream 
1 green onion, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper (I used ground cayenne instead)
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed* 

DIRECTIONS:
1. Place tart shells on an ungreased baking sheet. Sprinkle Swiss cheese into each shell. In a mixing bowl, combine the remaining ingredients. Spoon a teaspoonful of crab mixture into each tart shell. Bake at 375 degrees F for 18-20 minutes or until pastry is browned. Serve warm. 

*I tried it with Kemp's imitation crab first time, canned crab next time. Canned is definitely better.

Source: My adaptation of a recipe from AllRecipes.com


HONEY GLAZED HAM

It doesn't get any easier than this!

4 pounds Ham (boneless, fully cooked) 
1 can Lemon-lime soda (12 ounces) 
1/4 cup Honey (I use only fresh honey from OhioHoney.com)
1/2 teaspoon Mustard 
1/2 teaspoon Ground cloves 
1/4 teaspoon Ground cinnamon 

Place ham and soda into slow cooker/Crock Pot. If your pot has a rack you can use it. Cover and cook on LOW 6 to 8 hours, (3 to 4 hours on HIGH) 

Thirty minutes before serving, combine remaining ingredients, including 3 tablespoons drippings from bottom of slow cooker/Crock Pot. Spread glaze over ham and continue heating.

Let ham stand for 15 minutes before serving.


CHEDDAR CORN CASSEROLE

1 stick butter (4 oz), melted 
1 large onion, chopped 
1 small green bell pepper, chopped 
1 small red bell pepper, chopped 
3 eggs 
1 cup sour cream 
1 can (16 oz) creamed corn 
1/3 cup yellow cornmeal 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1 cup cheddar cheese, shredded 

In a medium saute pan, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat. 

Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and onion-pepper mixture. 

Turn into a 2-quart buttered baking dish. Bake in a preheated 350 degree F. oven for 30 to 35 minutes, until puffed and golden.

Serves 8.


LEMONADE CAKE

1 package lemon cake mix 
1 1/4 cups water 
1/3 cup vegetable oil 
3 eggs 
1 (6 ounce) can frozen lemonade concentrate, thawed 
3/4 cup powdered sugar 
1 container ready to spread white frosting or lemon frosting
colored crystal sugar, if desired (I do not use)

1. Heat oven to 350 degrees.
2. Bake cake mix, using water, oil and eggs as directed on package for 13x9x2-inch pan.
3. Cool 15 minutes.
4. Mix lemonade concentrate and powdered sugar.
5. Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.
6. Drizzle lemonade mixture evenly over top of cake.
7. Cover and refrigerate about 2 hours or until chilled.
8. Spread frosting over top of cake.
9. Sprinkle with colored sugar.
10. Store loosely covered in the refrigerator.


TENDER BEEF BRISKET WITH ONIONS

Yield: 16 servings

1 Brisket point roast, (about 7 lb/3 kg) 
4 Cloves garlic, minced 
1 Teaspoon Salt 
1/2 Teaspoon Pepper 
1/2 Teaspoon Paprika 
10 Large onions, sliced (about 3 lb) 
12 Cups Water 
1/4 Cup Potato starch 

In large roasting pan, place brisket, fat side up. Season with garlic, salt, pepper and paprika. Top with onions; pour in water around meat. Bring to boil, uncovered, on stove top.

Roast, uncovered, in 325 F oven for 3 hours, turning roast over occasionally, each time spooning onions back onto meat. Roast, covered, for 4 to 4-1/2 hours longer or until very tender. Let cool; cover and refrigerate overnight. Skim off fat. Trim fat from meat; slice thinly. Set aside.

In bowl, blend potato starch with 1 cup of the cold pan juices. In roasting pan, bring remaining cooking liquid to boil over medium-high heat. Gradually stir in potato starch mixture, cooking until sauce has thickened smoothly. Return meat to pan, reduce heat to medium-low and heat until steaming hot. To serve, arrange meat on platter, mounding onions over top.

NOTE: This is a wonderfully bountiful roast to make a day ahead. The flavour improves on reheating.

Source: "Canadian Living Magazine"

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