A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I am so glad you decided to join us here for a few minutes. I feel certain you'll find something in today's issue to make you glad you stopped by.

FYI:
There is a search window in a couple of places in each issue. One is located near the end of the Publisher's Desk section (this one) and the other is where the Recipe Favorites section begins. I don't have a fancy data base... I use a free search engine (thanks, FreeFind!) but you can find just about anything you need by using our search area. Just be a smart searcher and use the proper criteria. If you're looking for a recipe with grapes and cream cheese, rather than type in "a recipe with grapes and cream cheese", type in "grapes" and "cream cheese" (each in quotation marks). The use of other words can result in a listing of every issue because every issue contains "recipes" and the pronouns or conjunctions associated with most searches. If you'd like a really good primer for internet searches, go to the Google site. I live by Google (I get no fewer than 20 requests for recipes each week) and you need a little savvy for internet searches. I hope this helps you.

Don't forget about the current Monthly Theme topic: Picnic Perfection. We're bound to have a winner with this one. We just need your recipe to make it happen. Visit the Monthly Theme - Recipe Submissions section to read about and. You'll also find the email link to use for sending in your recipes there.

Today's most excellent array of recipes and other goodies was brought to you by the dedication of the following people:

Leasa, IA
Treva, Knoxville, TN
Aafrin, Pune, India
Pat M., Minden, NV
Larry Holmes, Toronto, Canada
Johnny, LA
Linda H., Carmel, NY
Patricia, Charlevoix, MI
Janet S., MN
Jean, Syracuse, NY
Luanne, FL
Mary S., Nashville, TN
Robyn, Auckland, New Zealand
Joan, Savona, B.C.

We'll see you here again on Sunday, 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

A 2007 study found that the average American walks about 900 miles a year. Another study found that Americans drink an average of 22 gallons of beer a year.

That means, on average, Americans get about 41 miles per gallon.

Shared by Leasa, IA

The Clock Face

Shared by Treva, Knoxville, TN

One spiritual speaker was talking about how all of the brothers and sisters are important in the congregation, but we never want to overlook the part the older ones play in keeping the congregation strong even when they aren't able do as much as they once could.

He pointed out that on a clock face there may be three hands: the second hand, the minute hand and the hour hand. He likened the second hand to the younger ones in the congregation. They have lots of energy and race around doing things, just as the second hand goes all the way 'round the clock face in just 60 seconds.

The minute hand is like those in the congregation who are a little older, even middle-aged. They don't have the energy of the young ones but still accomplish much, just as the minute hand moves slower than the second hand but still gets around the clock face once every hour.

The older ones in the congregation are like the hour hand, which moves a lot slower than the second hand or the minute hand but still gets around the clock face every twelve hours. They aren't able to do as much “quantity-wise” as they once did when they were young. But they keep moving along at their own pace.

Each hand on the clock has its function. But then he asked, "If you had no second hand on the clock, could you tell what time it is? Yes. If you removed the minute hand too and just had the hour hand, could you still tell the time? Yes, not as precisely, but you could make a pretty close guess. But if the clock had only the second hand could you tell the time? No. How about if you had only the minute hand? No. Even if the clock had both the second hand AND the minute hand, could you tell what time it is? No, you need the hour hand.

So, even though the older ones may not be able to keep up the pace of the younger ones, they are very important to the spiritual health and stability of the congregation. They are encouraged to keep doing what they can, at the pace they are able to maintain, for the benefit and blessing of all in the congregation. For the congregation to be at its strongest spiritually, all our brothers and sisters, young and old, are needed.

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!

INCREDIBLE INDIA!!!

Shared by Aafrin, Pune, India

1. The number of companies listed on the Bombay Stock Exchange, at more than 6,000, is second only to NYSE.
2. Four out of 10 Silicon Valley startups are run by Indians.
3. With 800 movies per year, India's film industry overshadows Hollywood.
4. The organized lottery market in India is US$7bn (2% of GDP).
5. India consumes a fifth of the world's gold output.
6. Indians account for 45% of H1-B visas issued by the US every year.
7. Growing at 6%, in 25 years Indian GDP (on a PPP basis) will be at the same level the US is at today.
8. Six Indian ladies have won Miss Universe/Miss World titles over the past 10 years. 
9. Bank deposits in India roughly equal 50% of its GDP C again, among the highest in the world. 
10. Indian Railways is the largest railway network in the world under single management.
11. India has the third largest army in the world, nearly 1.5 million strong.
12. India is the largest producer and consumer of tea in the world, accounting for more than 30% of global production and 25% of consumption.
13. India is the world's premier center for diamond cutting and polishing. Nine out of every 10 stones sold in the world pass through India.
14. India has the highest number of annual bulk drugs filings (77) with USFDA.
15. India is home to the largest number of pharmaceutical plants (61) approved by USFDA outside the US.
16. India's Hero Honda is the world's largest motorcycle manufacturer, with 2002 production of 1.7m units.
17. Other than US and Japan, India is the only country to have built a super computer indigenously.
18. Indian Railways is the largest employer in the world, with a staff of 1.6 million people.
19. India is the second largest cement producing country in the world, producing more than 110 m tones.
20. Of the fortune 500 companies, 220 outsource their software-related work to India.
21. There are 8,500 Indian restaurants in the U.K.15% of the country's total dining-out establishments.
22. India is the largest democracy in the world, with nearly 400 m voting in the last national elections.
23. India has the second-largest pool of scientists and engineers in the world.
24. India has the third largest investor base in the world.
25. According to the Gemological Institute of America, up until 1896, India was the only source of diamonds.
26. The Kumbh Mela festival, held every 21 years in the city of Allahabad, attracts 25 million people, more than the population of 185 of the 227 countries in the world.
27. The Indian city of Varanasi, also known as Benares, is the oldest continuously inhabited city in the world today.
28. There are 3.22 million Indians in the US.
29. Indians are the richest immigrant class in the US, with nearly 200,000 millionaires.
30. India is ranked the sixth country in the world in terms of satellite launches.
31. There are over 70,000 bank branches in India - among the highest in the world.

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
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31st Phyllis W. in Georgetown, Kentucky

A Step Beyond

Shared by Pat M., Minden, NV

A father put his three year old daughter to bed, told her a story and listened to her prayers which she ended by saying:
"God bless Mommy, God bless Daddy, God bless Grandma and good-bye Grandpa."

The father asked, "Why did you say good-bye grandpa?"

The little girl said, "I don't know daddy, it just seemed like the thing to do."

The next day grandpa died. The father thought it was a strange coincidence. A few months later the father put the girl to bed and listened to her prayers which went like this:

"God bless Mommy, God Bless Daddy and good-bye Grandma."

The next day the grandmother died. Oh my gosh, thought the father, this kid is in contact with the other side. Several weeks later when the girl was going to bed the dad heard her say:

"God bless Mommy and good-bye Daddy."

He practically went into shock. He couldn't sleep all night and got up at the crack of dawn to go to his office. He was nervous as a cat all day, had lunch sent in and watched the clock. He figured if he could get by until midnight he would be okay.

He felt safe in the office, so instead of going home at the end of the day he stayed there, drinking coffee, looking at his watch and jumping at every sound. Finally midnight arrived, he breathed a sigh of relief and went home.

When he got home his wife said "I've never seen you work so late, what's the matter?"

He said "I don't want to talk about it, I've just spent the worst day of my life."

She said "You think you had a bad day, you'll never believe what happened to me. This morning my golf pro dropped dead in the middle of my lesson!"



Older Stuff

Shared by Larry Holmes, Toronto, Canada

A couple in their nineties are both having problems remembering things, so they decide to go to the doctor for a checkup. The doctor tells them that they're physically okay, but they might want to start writing things down to help them remember. Later that night, while watching TV, the old man gets up from his chair. 

His wife asks, "Where are you going?" 

"To the kitchen" he replies. 

"Will you get me a bowl of ice cream?" 

"Sure." 

"Don't you think you should write it down so you can remember it?" she asks. 

"No, I can remember it." 

"Well, I'd like some strawberries on top, too. You'd better write it down because you know you'll forget it." 

He says, "I can remember that! You want a bowl of ice cream with strawberries." 

"I'd also like whipped cream. I'm certain you'll forget that, so you'd better write it down!" she retorts. 

Irritated, he says, "I don't need to write it down, I can remember it! Leave me alone! Ice cream with strawberries and whipped cream - I got it, for goodness sake!" Then he grumbles into the kitchen. After about 20 minutes the old man returns from the kitchen and hands his wife a plate of bacon and eggs. 

She stares at the plate for a moment and says - "Where's my toast? 


Keep Reading 

A senior citizen said to his eighty-year old buddy: "So I hear you're getting married?" 
"Yep!" 
"Do I know her?"
"Nope!" 
"This woman, is she good looking?"
"Not really."
"Is she a good cook?"
"Naw, she can't cook too well."
"Does she have lots of money?"
"Nope! Poor as a church mouse."
"Well then, is she good in bed?" 
"I don't know."
"Why in the world do you want to marry her then?"
"Because she can still drive!"


Keep Reading 

Three old guys are out walking.
First one says, "Windy, isn't it?"
Second one says, "No, its Thursday!" 
Third one says, "So am I. Let's go get a beer." 


Keep Reading 

A man was telling his neighbour, "I just bought a new hearing aid. It cost me four thousand dollars, but it's state of the art. It's perfect." 
"Really," answered the neighbour. "What kind is it?"
" Twelve thirty." 


Keep Reading 

Morris, an 82 year-old man, went to the doctor to get a physical. A few days later the doctor saw Morris walking down the street with a gorgeous young woman on his arm.
A couple of days later the doctor spoke to Morris and said, "You're really doing great, aren't you?" 
Morris replied, "Just doing what you said, Doc. 'Get a hot mamma and be cheerful.'" 
The doctor said, "I didn't say that. I said, 'You've got a heart murmur. Be careful.'"


Keep Reading 

A little old man shuffled slowly into an ice cream parlour and pulled himself slowly, painfully, up onto a stool. After catching his breath, he ordered a banana split. 

The waitress asked kindly, "Crushed nuts?" 

"No," he replied, "arthritis." 


Stop Reading

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!

BOB'S NEW ORLEANS GREEN GUMBO BEAUCOUP

~Submitted by Johnny, LA

Serves: 10 

1 large green pepper -- chopped
1 large Spanish onion -- chopped
3 stalks celery -- sliced
2 pounds okra -- 1/2" slices
1 bunch green onions -- chopped
1 large tomato -- chopped, peeled & seeded
1 1/2 pounds shrimp -- (20 ct), save shells
1 pint oysters -- small, save juice
1 pound scallops
2 chicken breasts -- boned
1 pound andouille or smoked sausage
1 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
6 cloves garlic -- minced
8 ounces butter -- (two sticks)
8 ounces flour -- (one cup)
1/2 teaspoon dried thyme leaves
1 bottle Doxee's clam juice
2 cups uncooked parboiled rice -- use Uncle Ben's
1/2 teaspoon dried oregano leaves
2 bay leaves
salt and pepper to taste
a little MSG
4 cups chicken stock -- (about)
fry pan or deep pot -- iron

Preparation: 
This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like Chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly. 

Shrimp - First peel shrimp, keep chilled, save shells. Put shells in small pot, cover with water, bring to a boil, then reduce to a simmer for 15 minutes. When water has been reduced by about half, remove from heat, cool, and strain out shells. Reserve water. 

Chicken and sausage - Chop sausage and chicken into medium bite-sized pieces, brown in fry pan, drain, set aside. 

Okra - Cut off stems and tips, slice into 1/2" pieces. Set aside. 

Prepare garlic, Spanish onions, green onions, celery, set aside separately. 

Roux - Melt butter in a large IRON pan or deep pot, add flour. Stir constantly over low heat until flour is cooked, starting to lightly brown. Care is needed here because from cooked to burned is a short but tragic step, but you can start over. After light brown, the color is all politics, it tastes good. 

Once the roux is cooked, stir in garlic and celery. Turn up heat a bit, say about medium, but stir constantly to prevent roux from burning. After about 1-2 minutes, dump in chopped Spanish onions and green pepper, continue stirring. After another minute or so of cooking and stirring, dump in the okra. By this time the roux appears to have disappeared, but is still there, clinging to the vegetables. Continue cooking for another 2-3 minutes till the okra starts to wilt and become shiny. (If you are using an iron fry pan, rather than a pot, you will now be running out of space and will need to now transfer the ingredients to a larger pot to continue.) 

Stir in the chicken and sausage pieces. After another minute mix in shrimp water, the oyster juice, the bottle of Doxee's Clam Juice (THIS IS THE SECRET TO THE NOLA FLAVOR!), and enough chicken stock to cover the ingredients by an inch or so. Add bay leaves, Tabasco and Worcestershire sauces, spices, salt and pepper. Slowly bring to a boil (over a period of five minutes or more), stirring frequently. As soon as the mixture boils, immediately remove from heat and cover. 

After five minutes, remove cover, add tomato, oysters, scallops and shrimp. Give a few more stirs, re-cover, and wait for 20 minutes. 

The declining heat from the mixture will cook, but not overcook, the seafood. From this point, this mixture should never be brought to the boil again. 

Now is a good time to make the rice. Check for thickness. If too thick, thin out with additional chicken stock. If too thin, add file' in a separate serving bowl before adding to rice. Once file' is added to gumbo, do not re-heat, as this will cause stringiness. 

Just before serving, mix in the chopped green onions. They should be only slightly cooked, a little wilted but also a little crunchy. Serve in soup platter, with an island of white rice surrounded by a green moat of gumbo, meat and seafood. Serve with split buttered and broiled French bread, and white wine or beer. This is an expensive dish to fix, and there should be no leftovers. If there are, then use up promptly, because of the seafood content. *

Source: Hungry Monster.com

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!

CHICKEN POT PIE

~Submitted by Linda H., Carmel, NY

From my Brother, from my recipe box. This was posted in our QT discussion forum for Shirley in WA State.

3-4 cups of cooked chicken, cut into small cubes 
2-3 potatoes, cut into same size cubes as chicken 
1 1/2 cups of chicken broth 
2 cups peas, fresh or frozen or canned 
4 medium carrots, cut into thin slices 
2 ribs of celery, sliced thin 
1 medium grated onion 
1 (10 3/4 ounce) can condensed cream of mushroom soup (do not add water) 
1/8 teaspoon salt (adjust if you like extra salty flavor) 
1/4 teaspoon freshly ground black pepper 
1 package (double crust) or pre-made pie crust from market 
1 cup of milk 

Preheat Oven to 350'F.

In a sauce pot, combine all ingredients (except the crust) on medium heat. Bring to boiling, stir occasionally. 

If using pie plate, I place the bottom crust in, then add the filling. Place top crust on, flute edge. Place slits, for steam to escape while baking. When I use the smaller individual serving sizes bowls, leave out the bottom crusts. Add filling, then place crust on top to fit, flute edge, slit top for steam to escape. 

Place carefully into preheated 350'F oven for 45-60 minutes or until topping is golden brown. 

Enjoy! I make this often in the Chilly Winter Months.


MEXICAN RAREBIT

~Submitted by Patricia, Charlevoix, MI

I'm assuming use of the word "rarebit" is due to the cheese in the recipe. It has nothing to do with the Welsh translation "rabbit".

3 cups cheese, grated
1 green pepper, minced
2/3 cup canned corn
1/2 tsp salt
1 tbs butter
2 eggs
2/3 cup tomatoes
pepper to taste

Saute the green pepper in butter until soft. Add the cheese and stir constantly until dissolved. Add the corn, and the eggs which have been well beaten and mixed with the tomatoes and salt. As soon as the mixture is smooth and thickened, pour over toast and serve.


LEMON CHEESE TORTE

~Submitted by Janet S., MN

Mix:
1 pkg. (3 oz) Lemon Jell-O with 1 cup boiling water and stir until dissolved. Let cool. 

Mix together:
12 oz. cream cheese
2 tsp. vanilla

Add cooled Jell-O. Fold in 1 container of Cool Whip.

Pour into a graham cracker crust. Top with crumbs and halved maraschino cherries.

Chill overnight.

Graham Cracker Crust

Finely roll 1 package of graham crackers. Add 1/4 cup sugar and 1/4 cup softened butter. Blend together and pat into a 9 x 13 pan.


ASIAN BEEF WITH SNOW PEAS

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

This spicy dish of ground meat cooked with tomatoes, garlic, and onions is popular in many Latin countries. This recipe lightens it up by using extra-lean ground beef mixed with black beans. Serve with warm low-fat flour tortillas or rice. 

Ingredients:
3 tablespoons soy sauce 
2 tablespoons rice wine 
1 tablespoon brown sugar 
1/2 teaspoon cornstarch 
1 tablespoon vegetable oil 
1 tablespoon minced fresh ginger root 
1 tablespoon minced garlic 
1 pound lean beef round steak, cut into thin strips 
8 ounces snow peas 

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside. 

Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately. Makes 4 servings 

Nutritional Information: Calories 187, Protein 13g, Total Fat 10g, Sodium 684mg, Cholesterol 31mg, Carbohydrates 10g, Fiber 1g



TOMATO TART

~Submitted by Treva, Knoxville, TN

Ingredients 
1/2 of a 15-ounce folded refrigerated unbaked piecrust (1 crust) 
1-1/2 cups shredded mozzarella cheese (6 ounces) 
4 roma or small regular tomatoes 
3/4 cup loosely packed fresh basil leaves 
4 cloves garlic 
1/4 cup grated Parmesan cheese 
1/2 cup mayonnaise or salad dressing 
1/8 teaspoon ground white pepper
Fresh basil leaves (optional) 

Directions 
1. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry. 

2. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F. 

3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust. 

4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic. 

5. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges. 

6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. 

Makes 8 appetizer or 4 main-dish servings.


MUSHROOM-STUFFED PORK BURGERS

~Submitted by Luanne, FL

This is a nice change from hamburgers. Adding cheese is optional, but good. I like a cheddar for it.

Ingredients: 
3/4 cup thinly sliced fresh mushrooms
1/4 cup thinly sliced green onion
1 clove garlic, minced
2 teaspoons butter or margarine
1 1/2 pounds lean ground pork
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Instructions:
In skillet, saute mushrooms, onion and garlic in butter until tender, about 2 minutes; set aside.

Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix well. Shape into 12 patties, about 4 inches in diameter. Spoon mushrooms mixture onto center of 6 patties. Spread to within 1/2 inch of edge. Top with the remaining 6 patties; seal edges.

Place patties on grill about 6 inches over medium coals. Grill 10-15 minutes, turning once or fry on stove top until done. Serve on buns or without.


SMOKED SAUSAGE, BEER AND CHEESE SOUP

~Submitted by Johnny, LA

Smoked Soup? Why not take all those hearty ingredients for your next soup out to the smoker to add that great smoky flavor to it. This rich soup uses smoked sausage, but while you're at it, why not throw in the potatoes too.

INGREDIENTS:
1 pound mild sausage 
12 ounces dark beer (stout if you like it) 
1 large white potato, chopped 
1/2 pound cheddar cheese, shredded 
1/4 cup white wine 
3 cups water 
1 teaspoon salt 
2 green onions, diced 
1 cup half and half 

PREPARATION:
Smoke the sausage (or heaven forbid, buy smoked sausage). In a large pot boil potatoes is in water until they start to get tender. Add onions, wine, salt, and sausage. Simmer until potatoes are completely tender. 

Add remaining ingredients and simmer until the soup thickens.


DECADENT MIXED NUT CHOCOLATE TART

~Submitted by Mary S., Nashville, TN

1 refrigerated pie crust (1/2 of a 15-ounce package)
5 semisweet chocolate baking squares (1-ounce each) -- chopped
3 tablespoons powdered sugar -- sifted
2 tablespoons orange-flavored liqueur
OR
2 tablespoons orange juice concentrate -- thawed
1 1/2 tablespoons unsalted butter -- melted
1 tablespoon water
2 teaspoons grated orange zest
3/4 cup roasted mixed nuts (Oregon hazelnuts, almonds and walnuts)

Heat oven to 450º. Line an 8-inch tart pan (removable bottom) with pie crust dough. Trim outside edge to 3/4 inch from pan; fold crust inside and press crust firmly against sides of pan. To keep sides from falling, line crust with aluminum foil and fill with dry rice or beans. Bake 10 minutes. Remove foil and rice. Prick bottom of crust with fork; return to oven for 8 to 10 minutes or until edge is light golden brown. Cool. For chocolate filling, melt chocolate in bowl in microwave on HIGH for about 2 minutes. Immediately add remaining ingredients except nuts; whisk until smooth. Reserve 2 tablespoons filling for glaze. Pour chocolate filling into tart; spread to make even layer. Gently press whole cracked nuts into chocolate filling covering entire surface. To glaze tart, whisk enough very hot water into the reserved filling to make a pourable glaze. Drizzle over nuts, using the tines of a fork. Refrigerate 1 hour before serving.

Makes 6-8 servings


SOUR CREAM PEACH PIE

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

Ingredients 

Pie filling: 
Topping: 
2 ½ cups fresh peaches, sliced 
½ cup butter 
1 egg, beaten 
1/3 cup sugar 
½ teaspoon salt 
1/3 cup all-purpose flour 
½ teaspoon vanilla 
1 teaspoon cinnamon 
1 cup sour cream 
¾ cup sugar 
2 Tablespoons all-purpose flour

Directions

Preheat oven to 375 degrees F. Peel and slice peaches. Mix peaches with other filling ingredients and pour into an unbaked 9-inch pie shell. Bake for about 30 minutes, until pie is slightly brown. While the pie bakes, prepare the topping. 

For the Topping: 
Blend butter, sugar, flour and cinnamon with a pastry cutter, until crumbs are the size of small peas. Sprinkle topping evenly over pie and bake an additional 15 minutes. Cool completely before serving. 

Serves 8 

Tips: 
Use chilled butter to insure that the crumb topping is the right consistency and chill pie in refrigerator before serving.


TACO PIZZA WITH CORNMEAL CRUST

~Submitted by Treva, Knoxville, TN

Cornmeal Pizza Dough (recipe follows) 
12 ounces lean ground beef 
1 cup chopped onion 
1 (8-ounce) can tomato sauce 
1 (2 1/2-ounce) can sliced ripe olives, drained 
1 (1 1/4-ounce) envelope taco seasoning mix 
2 cups (8 ounces) shredded cheddar cheese 
2 cups shredded lettuce 
2 cups chopped tomatoes 
2 medium avocados, seed, peeled and chopped 
1 cup (8 ounces) sour cream 
Chili powder (optional) 

Prepare Cornmeal Pizza Dough. 

Grease two 11 to 13-inch pizza pans or baking sheets. On a lightly floured surface, roll each half of dough into a circle 1-inch larger than pizza pan. Transfer dough to pans. Build up edges slightly. If desired, flute edges. Prick well with fork. Do not let rise. Bake in a 425*F (220*C) oven for 10 to 12 minutes or until lightly browned. 

Meanwhile, in a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain fat. Stir in tomato sauce, olives and taco seasoning mix. Heat through. 

Spread meat mixture over hot crusts. Sprinkle with cheese. Bake about 12 minutes more or until cheese is melted. 

Top with lettuce, tomatoes, avocados and sour cream. If desired, sprinkle sour cream with chili powder. 

Makes 6 servings.

Cornmeal Pizza Dough

About 2 1/2 cups all-purpose flour 
1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons) 
1/4 teaspoon salt 
2 cup warm water (120* to 130*F / 50* to 55*C) 
2 tablespoons vegetable oil 
3/4 cup yellow cornmeal 

In a large bowl combine 1 1/4 cups of the flour, yeast and salt. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. 

Using a spoon, stir in cornmeal and as much of 3/4 to 1 1/4 cups of additional flour as you can. 

On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, about 6 to 8 minutes. Divide dough in half. Cover and let rest for 10 minutes.


SPICY PORK SALAD 

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

1 tablespoon vegetable oil 
2 small red chillies, chopped 
1 clove garlic, crushed 
500g pork mince 
¼ cup hoisin sauce 
1 tablespoon oyster sauce 
½ cup chopped spring onion 
½ cup coriander leaves 
1 iceberg lettuce, sliced 

Heat a wok or large non-stick frying pan over high heat. 

Add the oil, chillies, garlic and pork and cook for 4-5 minutes or until well browned. 

Add the hoisin sauce and oyster sauce, stir to combine and cook for 1 minute. 

Stir through the spring onion and coriander. 

Place the lettuce on a plate and spoon over the pork mixture.


CHOCOLATE PEPPERMINT BALLS

~Submitted by Lisa H., Belmont, NC

A wonderful recipe for us chocoholics.

1 cup pitted dates
1 cup raisins
1 cup raw almonds
2 cups rolled oats
1 cup shredded coconut
2 Tbs raw grated chocolate
2 tsp vanilla extract
1/2 tsp peppermint extract
2 Tbs raw honey

Put the raisins and dates in your food processor and blend into small pieces. Add the almonds, oats, coconut, and chocolate. Blend until the mixture resembles bread crumbs. Add the extracts and honey. Stop the machine and try rolling a small amount into a ball. If the mixture doesn't bind, add extra honey or some apple juice. Store in your refrigerator until they're all eaten, which won't take long. :)


INDIAN SUMMER QUAIL SALAD

~Shared by Larry Holmes, Toronto, Canada

Created by Scaramouche, Toronto, Ontario

6 plump quails, cut in half, bones removed and reserved
2 cups Riesling-type white wine
¼ cup vegetable oil
1 small onion, coarsely chopped
1 small carrot, coarsely chopped
2 stalks celery, coarsely chopped
1 teaspoon tomato paste
4 cups chicken stock
thyme sprigs
2 large potatoes, peeled and shredded
1/3 cup chilled cubed butter
salt and freshly ground black pepper
vinaigrette (recipe follows)
various salad leaves

Garnish:
Chopped fresh thyme
Chopped Chinese parsley

Place quail halves in a nonmetallic dish. Add 1 ½ cups wine, cover, and marinate for at least 2 hours.

In a saucepan with a heavy bottom, heart vegetable oil. Gently brown quail bones, carrots, onions and celery. Drain off oil. Stir in tomato pate and cook a few minutes more. Add chicken stock and thyme sprigs. Bring to boil. Reduce heat and simmer until liquid is reduced to about 1 cup. Strain stock through cheesecloth into a small saucepan. Add remaining ½ cup wine and reduce liquid to ½ cup.

Meanwhile, cook shredded potatoes in a large, lightly oiled skillet to make a thin golden pancake. Drain on paper towels.

When sauce has reduced, whisk in butter to thicken and enrich the sauce. Remove from heat and whisk in 3 cups vinaigrette.

Remove quails from marinade and pat dry. Season with salt and pepper. In a heavy skillet over medium heat, cook quails skin side down in a little vegetable oil. When the skin is a rich mahogany color, turn quails and sear the flesh side. The insides should remain pink and moist.

Toss salad leaves in some of the remaining vinaigrette and arrange on a serving plate. Break the potato pancake into large pieces and stand them up randomly in the salad. Arrange quails on the plate, Drizzle sauce over the entire dish. Garnish with fresh thyme and parsley. Serve immediately.

Serves six.

VINAIGRETTE

¾ cup extra virgin olive oil
¼ cup white wine vinegar
pinch sugar
pinch prepared mustard
salt and pepper to taste

Whisk all ingredients together.


VICHYSSOISE

~Submitted by Joan, Savona, B.C.

8 servings – 111 calories/serving

1 Tbsp olive oil
3 large leeks, trimmed and chopped
1 clove garlic, finely chopped
3 large potatoes, peeled and diced
5 cups homemade chicken stock or 1 10 oz. tin chicken broth plus water
1 tsp. chopped fresh thyme, or pinch dried thyme
½ tsp. pepper
salt to taste
¼ cup chopped fresh chives or green onions

Heat oil in large saucepan or Dutch oven. Add leeks and garlic. Cook gently for 5 to 7 minutes or until leeks wilt. Add potatoes and combine well. Add stock and bring to boil. Add thyme, pepper and salt. Reduce heat and simmer gently for 20 minutes, or until Potatoes are tender. Puree soup through food mill or food processor or blender. Return soup to heat and heat thoroughly. Taste and adjust Seasonings if necessary. Sprinkle with chives before serving.


MARINATED MUSHROOMS AND CHEESE

~Submitted by Treva, Knoxville, TN

Prep: 20 min
Chill: 4hr
Makes about 3 cups 

1/2 cup sun-dried tomatoes (not oil-packed), cut into bite-size pieces 
1 cup boiling water
1/4 cup olive or vegetable oil
1/4 cup white vinegar
1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves
1/4 teaspoon garlic powder 
8 ounces tiny whole mushrooms 
8 ounces brick cheese, cut into 1/2 inch cubes

1. Mix tomatoes and boiling water. Let stand 5 minutes; drain

2. Mix oil, vinegar, marjoram, rosemary and garlic powder in half-gallon heavy-duty plastic food-storage bag. Add tomatoes, mushrooms and cheese to bag; seal tightly

3. Refrigerate at least 4 hours but no longer than 4 days, turning occasionally. Drain before serving

1/4 Cup: Calories 90 (Calories from Fat 65); Fat 7g (Saturated 4g); Cholesterol 20mg; Sodium 170mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 5g

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NEW POTATO SALAD

~Submitted by Treva, Knoxville, TN

A different take on potato salad, this recipe uses herbs and olive oil instead of mayonnaise. 

16 small new potatoes (5 cups) 
2 Tbsp olive oil 
1/4 cup green onions, chopped 
1/4 tsp black pepper 
1 tsp dill weed, dried

Thoroughly clean the potatoes with a vegetable brush and water. 

Boil potatoes for 20 minutes or until tender. 

Drain and cool potatoes for 20 minutes. 

Cut potatoes into fourths and mix with olive oil, onions, and spices. 

Refrigerate and serve. 

Yield: 5 servings--Serving Size: 1 cup

Each serving provides: Calories: 187; Total fat: 6 g; Saturated fat: less than 1 g; Cholesterol: 0 mg; Sodium: 12 mg


BEEF BOURGUIGNON

~Submitted by Mary S., Nashville, TN

Ingredients:
1 to 2 boneless beef top sirloin steaks (about 3 pounds) 
1/2 cup all-purpose flour 
4 slices bacon, dried 
8 small new red potatoes, unpeeled, cut into quarters 
8 to 10 mushrooms, sliced 
2 medium carrots, sliced 
20 to 24 pearl onions 
3 cloves garlic, minced 
1 bay leaf 
1 teaspoon dried marjoram leaves 
1/2 teaspoon dried thyme leaves 
1/2 teaspoon salt 
Black pepper 
2 1/2 cups Burgundy wine or beef broth 


Instructions:
Take the beef and cut into pieces about 1/2-inch thick and coat with flour, shaking away the excess flour and setting beef aside. 

In a large skillet cook the bacon until it is partially cooked over medium heat. Add the beef to the skillet and cook until it is browned, then remove both the beef and the bacon with a slotted spoon. 

In a slow cooker layer the potatoes, mushroom, carrots, onions, garlic, bay leaf, marjoram, thyme, salt, pepper to taste, beef and bacon mixture, then pour wine over the entire mixture and cover, cooking for 8 to 10 hours on LOW or until the beef is tender. Once done cooking remove and throw away the bay leaf and serve. 

Delicious mixture of beef and spices slow cooked to perfection. 

Nutritional Information:
Calories: 268 
Protein: 26g 
Carbohydrates: 14g 
Fat: 7g 
Cholesterol: 73mg
Sodium: 287mg 
Fiber: 1g

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TORTILLA SALAD 

~Submitted by Mary S., Nashville, TN

Yield: 2 servings 

INGREDIENTS 

- 4 cups washed ready-to-eat shredded iceberg lettuce 
- 1 cup canned black beans, rinsed and drained 
- 2 tablespoons shredded reduced-fat Monterey Jack cheese 
- 2 tablespoons Paul Newman's Oil and Vinegar Salad dressing 
- 1 cup broken tortilla chips 

DIRECTIONS 

Toss iceberg lettuce, black beans, and cheese together in a salad bowl. Add dressing and toss to mix. Sprinkle tortilla chips on top. 

Nutritional Information Per Serving (1/2 of recipe): Calories: 323, Fat: 15 g, Cholesterol: 5 mg, Sodium: 356 mg, Carbohydrate: 36 g, Dietary Fiber: 10 g, Sugars: 4 g, Protein: 12 g
Diabetic Exchanges: 2-1/2 Starch, 1 Lean Meat, 2 Fat 

Source: "Mix 'n Match Meals in Minutes"



APPLE AND ONION BEEF POT ROAST

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

Rely on your slow cooker to help prepare this moist pot roast. I thicken the juices to make a pleasing apple gravy that's wonderful over the beef slices and onions.

INGREDIENTS
1 boneless beef sirloin tip roast (3 pounds), cut in half
1 cup water
1 teaspoon seasoned salt
1/2 teaspoon reduced-sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1 large tart apple, quartered
1 large onion, sliced
2 tablespoons cornstarch
2 tablespoons cold water
1/8 teaspoon browning sauce

DIRECTIONS
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until the meat is tender.
Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion. Yield: 8 servings with leftover

Serves 8.
NUTRITIONAL INFO
Nutritional Analysis: One serving (3 ounces cooked beef with 3 tablespoons gravy) equals 173 calories, 6 g fat (2 g saturated fat), 69 mg cholesterol, 262 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein.
Diabetic Exchanges: 3 lean meat.

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ZUCCHINI FALAFIL PANCAKES

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

Ingredients:
1 medium Zucchini, grated
1 Egg
3 tablespoons Falafil Mix (available in Food Coop or Natural Food sections.)
2 tablespoons Parmesan cheese
1 teaspoon Chopped parsley
1 large clove Garlic, crushed
Salt and pepper to taste

Grate zucchini into bowl. Stir in other ingredients and let mixture stand at least 15 minutes. Ladle into non-stick frying pan; turn when underside is brown (less than 15 minutes). Serve with fat free sour cream or apple sauce.

Makes one generous serving.
Nutritional Analysis:
Calories 215
Total fat 9.2 g.
Saturated fat 3.5 g.
Sodium 475 mg.
Cholesterol 220 mg.

NOTE: Cholesterol content could be reduced to less than 200 mg if egg substitute was used.


QUICK MEATLESS LASAGNA

~Submitted by Mary S., Nashville, TN

4 lasagna noodles 
half a 15 oz. container of ricotta cheese (Slice it down the middle with a knife, then spoon out one half. The other half will keep in the refrigerator for a week or so, so you want to plan on making this dish two weeks in a row.) 
2 cups of shredded mozzarella cheese 
2 teaspoons chopped garlic (I buy it in a jar) 
1/4 cup of egg substitute 
1 to 2 tablespoons of parsley (eyeball it) 
dash of salt 
dash of pepper 
cream, if needed 
spaghetti sauce from a jar (Just use enough to cover the cheese) 

Cook the lasagna noodles in boiling salted water. Preheat oven to 375 degrees. Mix the ricotta, mozzarella, garlic, egg substitute, parsley, salt, and pepper in a bowl, and if necessary add enough cream to make it easy to spread. 

If using an 8 x 8 casserole dish: Cut about a third of the length off of three of the cooked noodles so that they'll fit in the bottom of the casserole dish; save the pieces you cut off. Spread half the cheese mixture on top of the noodles, then spoon out a layer of spaghetti sauce. Cut the fourth lasagna noodle to fit the dish, and place it on top of the spaghetti sauce. Use the four smaller pieces of noodle to fill in the rest of this layer. Then spread the remaining cheese on top, followed by another layer of spaghetti sauce.

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BROILED CHICKEN WITH ROASTED GARLIC SAUCE

Yields: 4 servings 

"Roasting the garlic mellows the flavor, so do use the whole head in this garlic-Parmesan sauce. Serve on a bed of pasta or rice for a special presentation."

INGREDIENTS:
1 medium head garlic
1 tablespoon olive oil
4 skinless, boneless chicken breasts
1/2 cup white wine
2 tablespoons butter (or margarine)
1 cup milk
1 tablespoon all-purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley 

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). 

2. Slice the top of the head of garlic, just enough to remove paper and expose the tops of the cloves. Drizzle with olive oil and roast in preheated oven, either in a clay garlic roaster or wrapped in aluminum foil. Roast for 20 minutes or until cloves are soft and slip from skins when pushed. Change oven setting to broil (375 degrees F, 190 degrees C). Let garlic cool. 

3. To prepare chicken, place in a 9x13 inch baking dish and splash both sides with white wine. Broil for 25 minutes or until chicken is cooked through and juices run clear. 

4. Meanwhile, place butter (or margarine) and milk in a large skillet and heat over medium heat until warm. Stir in the flour and cheese. Stir over medium heat until sauce begins to thicken. Slip cooled garlic cloves from skin and add to the sauce (if desired, mince first). Add chopped parsley. Bring nearly to a boil; reduce heat and stir to control thickening. If desired, pour sauce over cooked rice or pasta and top with broiled chicken. Enjoy! 

Source: Based upon a recipe from AllRecipes


PAULA DEEN’S OVEN-FRIED POTATO WEDGES

Dorie posted this recently in the a2z Yahoo Group. I had almost forgotten about having this one!

3 lg. baking potatoes
1/2 C. mayonnaise
1/2 t. hot sauce
1/4 t. onion salt
1/2 t. House Seasoning (recipe follows)
1/8 t. black pepper
2 C. cornbread mix

Preheat oven to 375. Wash the potatoes and cut each into 6 thick wedges. Mix the mayonnaise with the hot sauce, onion salt, house seasoning and pepper. Coat the potato wedges with the mayonnaise mixture and roll them in the cornbread mix. Place in a greased baking dish and bake 45-50 minutes or until the potatoes are tender. Serve with your favorite dip.

House Seasoning:
1 C. salt
1/4 C. black pepper
1/4 C. garlic powder

Mix the ingredients together and store in an airtight container for up to 6 months.



CHEESY MIRACLE ASPARAGUS

This is a Kraft recipe and a great way to get your family to eat vegetables.

Prep Time: 10 min
Total Time: 16 min
Makes: 4 servings

1 lb. asparagus spears (about 16 spears), trimmed 
1/3 cup water 
1/4 cup MIRACLE WHIP Dressing 
1/4 cup milk 
1/2 cup KRAFT Shredded Cheddar Cheese 

PLACE asparagus and water in 2-qt. microwaveable casserole dish; cover. Microwave on HIGH 5 to 6 min. or until asparagus is crisp-tender; drain. Set aside. 

COMBINE remaining ingredients in microwaveable bowl. Microwave on HIGH 2 min. or until cheese is melted and mixture is well blended, stirring after each minute. 

SERVE over the asparagus. 

Substitute 
Try steamed green beans or steamed broccoli instead of the asparagus. Just choose your favorite! 

Nutrition (per serving)
Calories 110 Total fat 8g Saturated fat 3.5g Cholesterol 20mg Sodium 220mg Carbohydrate 6g Dietary fiber 1g Sugars 4g Protein 5g Vitamin A 15%DV Vitamin C 2%DV Calcium 15%DV Iron 8%DV 


BLEU CHEESE SALAD DRESSING

A delicious dressing for most any salad of greens. Delightful on sliced tomatoes, too.

Ingredients: 

2 cups of mayonnaise 
1 cup buttermilk 
1/4 cup plus 2 tablespoons of sour cream 
1 1/2 tablespoons of white wine 
1/8 teaspoon garlic powder 
1/8 teaspoon pepper 
4 ounces Bleu cheese, crumbled 

Instructions: 

In a medium mixing bowl or blender or food processor combine mayonnaise, buttermilk and sour cream. Whip (blend or process) until mixture is smooth. Blend in wine, garlic powder and pepper. Fold in crumbled Bleu cheese. Place in a covered container and store in refrigerator.

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