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Why I Love America by John Wayne

~Shared by Mary S., Nashville, TN

http://sagebrushpatriot.com/america.htm

Buy 1 Colgate Wisp 16 count item get 1 free at drugstore.com. While supplies last.

Evening Prayer

~Shared by Charlie J., Mobile, AL

Someone has said that if Christians really understood the full extent of the power we have available through prayer, we might be speechless.

Did you know that during WWII there was an adviser to Churchill who organized a group of people who dropped what they were doing every day at a prescribed hour for one minute to collectively pray for the safety of England, its people and peace? There is now a group of people organizing the same thing here in America . If you would like to participate: Every evening at 9:00 PM Eastern Time (8:00 PM Central) (7:00 PM Mountain) (6:00 PM Pacific), stop whatever you are doing and spend one minute praying for the safety of the United States, our troops, our citizens, and for a return to a Godly nation. If you know anyone else who would like to participate, please pass this along. Our prayers are the most powerful asset we have.

Please share this with your praying friends.

Clean a Drain with Salt

~Shared by Marilyn, OH

Using salt and baking soda to unclog a drain will put an end to bad drain odors at the same time.

Pour 1 cup salt into the drain followed by 1 cup baking soda.

Pour a kettle full of boiling water down the drain and let all that hard-working sodium get busy.

~Shared by Jim D., WA

It was so cold during our trip to Canada that my wife and I ducked into a department store to buy long underwear. When we asked a saleswoman where we could find a pair, she directed us to the lingerie department. "You know you're in Canada," I grumbled to my wife, "When long johns are considered lingerie."



10 PIECES OF ADVICE TO BE PASSED ON TO YOUR MOM, YOUR
DAUGHTERS OR GRANDDAUGHTERS, NIECES, AUNTS, GIRLFRIENDS, ETC.

~Shared by Treva, NC

1. Don't imagine you can change a man - unless he's in diapers.

2. What do you do if your boyfriend walks out? You shut the door.

3. If they put a man on the moon - they should be able to put them all up there.

4. Go for the younger man. You might as well, they never mature anyway.

5. Men are all the same - they just have different faces, so we can tell them apart.

6. Best way to get a man to do something is to suggest he is too old for it.

7. Love is blind, but marriage is a real eye-opener.

8. The children of Israel wandered around the desert for 40 years. Even in Biblical times, men wouldn't ask for directions.

9. If he asks what sort of books you're interested in, tell him cheque books.

10. Remember a sense of humor does not mean that you tell him jokes, it means that you laugh at his.



Cooking Class

~Shared by Mary H., Montreal, Canada

One day during cooking class, our teacher, Mrs. Jones, was extolling her secrets for preparing perfect sauces.

When she ordered us to the stoves to prepare our assignments, she said, "Don't forget to use wooden spoons."

As I stirred my sauce, I contemplated the physics behind the mystery of the wooden spoon and decided it must have something to do with heat conduction. I approached Mrs. Jones to test my theory. "Why wooden spoons?" I asked.

"Because," she replied, "if I have to sit here listening to all your metal spoons banging against metal pots, I'd go nuts."

RASPBERRY DOUBLE-LAYER CHIFFON PIE

~Shared by Marilyn, Canton, OH

Fruit Layer:
2 cups frozen raspberries  (12 ounces)
3 tablespoons Sure-Jell powdered pectin
1 1/2 cups sugar
Pinch salt  
1 cup fresh raspberries
1 (9-inch) pie shell, baked and cooled

Chiffon Layer:
3 tablespoons gelatin, raspberry flavored
3 tablespoons boiling water
3 ounces cream cheese, room temperature
1 cup heavy cream, chilled

Whipped Cream Topping:
1 1/4 cups heavy cream, chilled
2 tablespoons sugar

1. For the fruit layer: Cook frozen berries in medium saucepan over medium-high heat, stirring occasionally, until berries begin to give up their juice, about 3 minutes. Stir in pectin and bring to full boil, stirring constantly. Stir in sugar and salt and return to full boil. Cook, stirring constantly, until slightly thickened, about 2 minutes. Pour through fine-mesh strainer into medium bowl, pressing on solids to extract as much puree as possible. Scrape puree off underside of strainer into bowl.

2. Transfer 1/3 cup raspberry puree to small bowl and cool to room temperature. Gently fold fresh raspberries into remaining puree. Spread fruit mixture evenly over bottom of pie shell and set aside.

3. For the chiffon layer: Dissolve gelatin in boiling water in large bowl. Add cream cheese and reserved 1/3 cup raspberry puree and beat with electric mixer on high speed, scraping down sides of bowl once or twice, until smooth, about 2 minutes. Add 1 cup cream and beat on medium-low until incorporated, about 30 seconds. Scrape down bowl. Beat on high speed until cream holds stiff peaks, 1 to 2 minutes. Spread evenly over fruit in pie shell. Cover pie with plastic wrap. Refrigerate until set, at least 3 hours or up to 2 days.

4. For the whipped cream topping: When ready to serve, beat 1 1/4 cups cream and sugar to stiff peaks. Spread or pipe over chilled filling. Serve.

Yield - Serves 8 to 10

Notes to read before preparing: A chiffon pie is pretty, but it often tastes more like sweet foam than fruit. Fillings made from gelatin-stabilized whipped cream are creamier and smoother than those made with gelatin-stabilized egg whites.  Additional gelatin (raspberry flavored rather than plain) and a little cream cheese stiffen a chiffon filling, enabling it to hold additional raspberry puree for more flavor.  A layer of sweetened, thickened fruit that sits on the crust and beneath the chiffon goes a long way toward boosting the fruit flavor.  The heavy cream must be ice cold; if not, it won't hold stiff peaks, no matter how long or hard you beat it.  Soften the cream cheese at room temperature; the microwave will cause the cheese to separate.


TEQUILA SUNRISE

~Shared by Larry Holmes, Toronto, Canada

1 ½ ounces tequila
½ ounce lime juice
Crushed ice
3 ounces orange juice
¼ ounce grenadine syrup
Lime slice

Pour tequila and lime juice over crushed ice in a tall glass.  Slowly pour in orange juice.  Pour in grenadine syrup.  Garnish with lime slice.  Stir before drinking.

Makes 1 5-ounce serving.


EASY SOUR CREAM CHEESECAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (9 inch) prepared shortbread pie crust
2 (8 ounce) packages cream cheese
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 cup sour cream

Preheat oven to 325 degrees F (165 degrees C).

Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream. Pour into shortbread crust.

Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, and serve.


AUNT ROSE'S CRAB DIP

~Shared by Jim D., WA

INGREDIENTS

3 5-oz cans of whole lump crab meat
1 5-oz can of sliced water chestnuts
1 bunch of long green onions chopped
1 cup of mayonnaise
Salt and pepper to taste

PREPARATION

Wash the crab off under cold water and make sure there is no remaining shell.

Chop the crab meat up into little pieces.

Finely chop the water chestnuts.

Place the crab, water chestnuts, chopped onions and mayonnaise in a large bowl and mix thoroughly.

Season with salt and pepper

Taste the crab mixture and adjust mayonnaise accordingly. You may prefer more mayonnaise.

Serve on Ritz crackers or in a serving bowl surrounded by crackers.

Source: Great Chicago Italian Recipes


SNICKERS SALAD

~Shared by Treva, NC

6 apples
6 Snickers bars - NOT snack size
1 tub (8 oz) Cool Whip, thawed
1 pkg. (8 oz) cream cheese, softened

Chop apples and Snickers.  Combine Cool Whip and cream cheese; blend well.  Mix all in large bowl.  Cover and chill.


APRICOT GLAZED CHICKEN

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1/2 Cup apricot preserves
1/3 Cup bottled Russian dressing
1/2 envelope onion soup mix
6 frozen chicken breasts, (not thawed)
 
Mix the first 3 ingredients together. Place chicken in crock pot and cover with apricot mixture. Cook on LOW 5 to 6 hours.

This recipe yields 6 servings.


EASY PASTA CASSEROLE

~Shared by Barb C., Chula Vista, CA

INGREDIENTS

1 pound pasta
1 pound lean ground beef
1 (32 ounce) jar spaghetti sauce
8 ounces fresh mushrooms, sliced
1 1/4 cups Italian-style stewed tomatoes
1 cup shredded mozzarella cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

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

3. In a large skillet, brown the beef until no longer pink; drain off grease. Add spaghetti sauce, mushrooms, and tomatoes to beef and simmer for 10 minutes or until warmed through.

4. In a 9x13 inch baking dish, pour in beef and tomato mixture and add pasta; mix well. Sprinkle the cheese evenly over the top.

5. Bake in preheated oven for 20 minutes or until the cheese starts to bubble; serve immediately.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


BAKED VIDALIA ONIONS

~Shared by Johnny, LA

Makes 4 servings

4 large Vidalia or other sweet onions
5 tablespoons butter
½ cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper

Preheat the oven to 375 degrees.

Trim off the root tendrils of the onions, leaving all the layers attached to the root end, and cut out the stem ends, leaving a shallow, cone-shaped well in the top of each. Peel off the outer skins and lightly rub the onions with about 1 tablespoon of the butter.

Put them stem side up in a shallow baking dish that will hold them snugly. Top each with a tablespoon butter. Bake in the upper third of the oven, basting with the pan juices, until nearly tender, about 45 minutes.

Remove them from the oven and sprinkle with the cheese. Season with salt and black pepper. Return them to the oven and bake until the cheese is melted and golden brown, 10 to 15 minutes. Remove from the oven and let stand for about 5 minutes before serving with the pan juices.

Source: Marcelle Bienvenu


HERSHEY'S SYRUP CAKE

~Shared by Linda H., Rosharon, TX

1/2 cup margarine
1 cup sugar
4 eggs
1 cup flour
1 teaspoon baking power
1/4 teaspoon salt
16 ounces can Hershey Syrup

Icing:
1/2 cup margarine
1 cup sugar
1/3 cup milk
1/2 cup chocolate chips

Cream margarine and sugar; then add eggs one at a time and beat well, after each. Sift dry ingredients and add to above mixture. Add syrup and bake at 350 degrees for 50 minutes in 13x9 inch pan. Do not over bake. Ice while hot.

Icing:
Boil margarine, milk and sugar together for two to three minutes. Add chocolate chips, beat until smooth. Pour on cake.

Source: CDKitchen


GRANNY JORDAN'S CHICKEN CASSEROLE/SALAD

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

1 cooked, cut up chicken
1/2 cup mayo
1 can cream of chicken soup
2 boiled eggs, cut up
3/4 cup celery, diced onion, diced (I used half of an onion)
1/3 cup cracker crumbs (I omitted these)
Potato Chips
Ritz crackers
Lettuce

Mix chicken, mayo, soup, eggs, celery, onion,  and cracker crumbs in a bowl. Spread into an 8×8 pan. Top with crushed potato chips. Bake at 350 for twenty minutes. Serve hot or cold. If cold, serve over bed of lettuce with Ritz crackers.

Source: southernplate.com


HOMEMADE (GIRL SCOUT) THIN MINTS

~Shared by Rusty, Leesburg, FL

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated. Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm. Preheat oven to 375F. Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
 
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm. Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.


NEW ORLEANS STYLE MUFFALETTA
(ABM - Automatic Bread Machine)

~Shared by Doe, Oliver, B.C., Canada

Makes 1 muffaletta serving 6
Need one baking sheet lightly greased

Bread:
1 1/4 c water 
1 1/2 tsp salt
2 tbsp br sugar  
2 tbsp olive oil  
2 c w.w. flour  
1 1/4 c reg or bread flour  
3/4 c 7 grain cereal  
1/2 c buttermilk powder
1 1/4 tsp bread machine yeast

Muffaletta Filling:
1 red sw pepper, diced  
1 yellow pepper, diced  
1 lg tomato, diced  
3 garlic, minced  
1/4 c store-bought balsamic & herb vinaigrette
12 oz lean chicken breast, sliced thinly 
6 oz Monterey Jack cheese, shredded

Bread:
Measure the bread ingredients into baking pan in order recommended. Select dough cycle.

Muffaletta Filling:
In lg glass bowl combine sw red pepper, yellow pepper, tomato & garlic. Add vinaigrette & toss to coat. Marinate for at least 2 hrs, chilled.

Remove dough to a lightly floured surface. Cover with a lg bowl & let rest 10-15 mins. Form into 1-5”round loaf with a high rounded top. Place on prepared baking sheet. Cover & let rise in a warm draft free place for 30-45 mins until doubled in volume. Meanwhile preheat oven to 350f. Transfer dough to preheated oven and bake for 40-50 mins until loaf sounds hollow when tapped on the bottom. Set aside to cool completely. Using a serrated knife, cut 1”off the top of the bread, set the top aside. Cut out center of loaf, leaving at least 1/2”of bread on bottom & sides. Cut out top, leaving a 1/4”of bread. Spread one third of the pepper mix on bottom of muffaletta. Top with one half the chicken & then half the cheese. Repeat with one more layer of pepper mix, chicken & cheese. Add rem pepper mix. Replace reserved bread top. Wrap tightly in saran, twisting ends to secure & chill at least 8 hrs. Cut into 6-8 wedges.


CHOCOLATE-MACADAMIA NUT CLUSTERS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

8 ounces bittersweet or semisweet chocolate, chopped
1/4 cup butter or margarine
1 cup sugar
2 large eggs
1 1/2 teaspoon vanilla
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1 1/2 cup unsalted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked dried coconut

In a heatproof bowl set over (but not touching) barely simmering water in a pan, stir bittersweet chocolate and 1/4 cup butter often until mixture is melted and smooth.

In a large bowl, with a mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut. Drop dough in 1-tablespoon portions about 2 inches apart on buttered 12- by 15-inch baking sheets.

Bake cookies in a 350° regular or convection oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.


ITALIAN SAUSAGE AND PEPPERS

~Shared by Jim D., WA

INGREDIENTS

1 pound of hot or mild Italian sausage
2 tsp of olive oil
1 green bell pepper sliced
1 red bell pepper sliced
1 onion sliced
6 baby Portobello mushrooms sliced
2 or 3 cloves of garlic crushed
1 tsp dried oregano
1 tsp dried basil
1 15-oz. can of diced tomatoes

PREPARATION

Fry meat in a deep frying pan. Remove from pan and set aside. Add olive oil to pan. Saute peppers,onions,mushrooms and garlic. Add Tomatoes. Sprinkle in oregano and basil. Add meat. Cover and cook for around 15 minutes.

Slice into bite size pieces for simply delicious appetizers or serve on toasted garlic bread.

HOMEMADE ITALIAN SAUSAGE

~Shared by Jim D., WA

This classic Sicilian recipe will give your family years of pleasure not only in the quality of taste but as a family gathering. Like homemade Italian wine making, get everyone together to make this recipe a yearly family tradition. This recipe calls for a little spice, just the way we like it, but you could modify it for your own taste.

INGREDIENTS

25 pounds of pork shoulder
pork casings (can get from butcher)
1/4 cup of whole fennel seed
1/2 cup of ground black pepper
3/4 cup of salt
1/2 cup of sweet paprika
1/4 cup of red pepper flakes
1/4 cup of dried basil
1/2 cup fresh chopped flat leaf parsley
1/4 cup of crushed fresh garlic
1/2 cup of dry red wine

PREPARATION

Soak the casings overnight in salt water. Before using rinse well and cut into 18 inch strips. Keep casings in a small bowl of warm water.

Cut the pork shoulder into 1 inch cubes trim some fat, not all. Coarsely grind meat. I use a Kitchen Aid with meat grinding attachments.

In a large bowl mix meat with everything above. Mix well using your hands until all the spices are evenly blended into the meat. Set in the refrigerator overnight to let the seasoning marinate.

Fry a little of the meat, taste and adjust the seasoning. Stuff the meat in to the casing slowly so the casing doesn't break. Twist or tie the casing around every 7 inches. How ever long you want the sausage. Be careful that there are no air bubbles in th casing. If so prick the air bubble with a toothpick. When done cook right away, freeze them or give them away.

This recipe should make around 23 pounds of sausage.

Savor the flavor, remember the taste and share the joy.

Source: Great Chicago Italian Recipes



BUSTER SUNDAE PIE

~Shared by Treva, NC

Starting with refrigerated pie crust, this no-fuss ice cream pie goes together easily, yet yields a first-class dessert that features peanuts as well as fudge and caramel toppings.
 
Crust:
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling:
4 cups (1 quart) vanilla ice cream, slightly softened
1/2 cup caramel topping
1/2 cup fudge topping
3/4 cup Spanish peanuts (4 oz) 
Additional peanuts, if desired
 
1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.

2. Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.

3. Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.


ZUCCHINI PANCAKES

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

Makes 8 scones

4 eggs
2 cups grated zucchini
3/4 cup all-purpose flour
1/2 teaspoon white sugar
1/2 teaspoon salt
3 tablespoons olive oil
4 teaspoons baking powder
1/4 cup butter, melted

1 Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).

2 In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.

3 Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.


PECAN SWIRLS

~Shared by Barb C., Chula Vista, CA

42 Servings
Prep: 25 min. + chilling
Bake: 10 min. + cooling

Ingredients

2 cups butter, softened
2 packages (8 ounces each) cream cheese, softened
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
2-1/4 cups finely chopped pecans
1-1/3 cups sugar

Directions

In a large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide into three portions. Wrap each in plastic wrap; refrigerate for 2 hours or until easy to handle.
 
On a lightly floured surface, roll each portion into a 16-in. X 9-in. rectangle. Combine pecans and sugar; sprinkle over dough to within 1/2 in. Of edges. Roll up each rectangle tightly jelly-roll style, starting with a long side. Wrap in plastic wrap; refrigerate for 2 hours.
 
Unwrap and cut into 3/8-in. slices. Place 2-in. apart on lightly greased baking sheets. Bake at 400° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Yield: 7 dozen.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


PENNE WITH ROASTED TOMATOES AND FENNEL

~Shared by Johnny, LA

If you like fennel like I do, I think you'll find this combination quite delicious -- marvelous for a casual summer supper.

Makes 6 servings

1 pound penne pasta
1 ½ pounds vine-ripened tomatoes
6 tablespoons olive oil
Salt and freshly ground black pepper
1 large fennel bulb, thinly sliced
1 Vidalia onion, thinly sliced
2 garlic cloves, crushed
½ cup pitted and chopped kalamata olives
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil leaves

Boil the penne according to package directions. Drain and refresh with cool water. Transfer the penne to a large bowl and toss with 1 tablespoon olive oil. Set aside.

Preheat the oven to 400 degrees. Cut the tomatoes into sixths lengthwise and arrange on a roasting pan. Brush them with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Roast until the tomatoes are very soft, about 12 minutes. Remove them from the oven and set aside to cool.

Spread the fennel and onions evenly on a roasting pan and brush with 1 tablespoon of the olive oil. Sprinkle with salt and pepper. Roast, stirring occasionally, until soft, 10 to 12 minutes. Remove from the oven and set aside.

Put the remaining 3 tablespoons olive oil in a small pan with the garlic and heat slowly. When hot, remove from the heat and add the olives. Add this mixture and the cooled tomatoes, fennel, onions, balsamic vinegar and basil to the bowl of pasta and toss to mix well. Season again with salt and pepper to taste.

Tags: combine tomatoes and herbs, cooking with tomatoes, Creole tomatoes.

Source: Marcelle Bienvenu


PEPPER CRACKERS

~Shared by Linda H., Rosharon, TX

1 box Nabisco multi-grain crackers
1 1/2 cup olive oil
2 Tbsp. crushed red pepper
2 Tbsp. garlic powder
1/2 tsp. red cayenne pepper or more if you like them really hot!
1 pkg Hidden Valley Buttermilk Salad Dressing mix

Preheat oven to 250º. Mix above ingredients. Put crackers (one sleeve at a time) in a large (2 gal size) zip lock bag. and pour mixture (equal amounts) over crackers. Do this until you have all of the crackers done. Continue to turn over so that the mixture will coat the crackers. Continue turning many times to get crackers as coated as is possible.

Transfer to two 15-in. x 10-in. x 1-in. baking pans that have been lined with parchment paper or foil. Bake at 250° for 45-55 minutes, stirring every 15 minutes or so. Cool completely. Store in an airtight container.


BAKED EGGS IN BREAD BOWLS

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

Adapted from All You. Amounts for this recipe are not set and are dependent on how many you are making.

Crusty dinner rolls, as many as you choose
Eggs, large, one for each roll
Mixed herbs, chopped, such as, parsley, chives and tarragon, about a teaspoon for each roll
Heavy cream, 1 teaspoon for each roll
Salt and pepper
Parmesan cheese, grated, as much as you want to sprinkle on each roll

Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg.  Arrange rolls on a baking sheet.  Reserve tops.  Crack an egg into each roll.  Top each egg with some herbs and a bit of cream.  Season with salt and pepper.  Sprinkle with Parmesan.  Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes.  After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown.  Let sit 5 minutes.

Place tops on rolls and serve warm.

Source: noblepig.com


SPINACH AND PASTA SHELLS

~Shared by Luanne, FL

Servings: 8

Ingredients:

1 pound seashell pasta (I opt for small )
1 (10 ounce) frozen chopped spinach
2 tablespoons olive oil
7 cloves garlic, minced
1 teaspoon dried red pepper flakes (optional)
salt to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and spinach and cook for 8 to 10 minutes or until pasta is al dente; drain and reserve.

2. Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes; saute for 5 minutes or until the garlic turns light gold. Add cooked pasta and spinach to the skillet and mix well. Season with salt and toss; serve.


CREAM CHEESE LIMAS

~Shared by Larry J., Spring Hill, TN

A green, cheesy dish even your kids will love.
 
INGREDIENTS:

2 cups fresh or frozen lima beans
1 onion, finely chopped
1 clove garlic, minced
2 Tablespoons butter, melted
1 can (8 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
3 ounces cream cheese, cut into pieces

TO PREPARE:

1. Cook lima beans in small amount of boiling salted water until tender (about 20 minutes).  Drain, reserving 1/4 cup cooking liquid.

2. Saute onion and garlic in butter until tender.

3. Add tomato sauce, salt, and pepper.  Simmer 5 minutes.

4. Add cream cheese and reserved bean liquid, stirring until smooth.

5. Stir in limas and heat thoroughly.

Servings: 6

Source: "To Market, To Market Cookbook" by The Junior League of Owensboro, KY


BLACK MAGIC CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.

In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.


ROAST LEMON CHICKEN

~Shared by Jim D., WA

Avoid using nonstick or aluminum roasting pans in this recipe. The former can cause the chicken to brown too quickly, while the latter may react with the lemon juice, producing off-flavors.

Serves 3 to 4

1 whole chicken (3 1/2- to 4-pounds), backbone removed and butterflied (see related Step-By-Step)
3 tablespoons grated lemon zest plus 1/3 cup juice from 3 lemons
1 teaspoon sugar
Salt and pepper
2 cups low-sodium chicken broth
1 cup plus 1 tablespoon water
1 teaspoon cornstarch
3 tablespoons unsalted butter
1 tablespoon finely chopped fresh parsley

1. SEASON Adjust oven rack to middle position and heat oven to 475 degrees. Pat chicken dry with paper towels. Combine lemon zest, sugar, and 1 teaspoon salt in small bowl. Following photo 2 (of step-by-step), rub 2 tablespoons zest mixture under skin of chicken. Season chicken with salt and pepper and transfer to roasting pan. (Seasoned chicken can be refrigerated for 2 hours)

2. ROAST Whisk broth, 1 cup water, lemon juice, and remaining zest mixture in 4-cup liquid measuring cup, then pour into roasting pan. (Liquid should just reach skin of thighs. If it does not, add enough water to reach skin of thighs.) Roast until skin is golden brown and thigh meat registers 170 to 175 degrees, 40 to 45 minutes. Transfer to cutting board and let rest 20 minutes.

3. MAKE SAUCE Pour liquid from pan, along with any accumulated chicken juices, into saucepan (you should have about 1 1/2 cups). Skim fat, then cook over medium-high until reduced to 1 cup, about 5 minutes. Whisk cornstarch with remaining water in small bowl until no lumps remain, then whisk into saucepan. Simmer until sauce is slightly thickened, about 2 minutes. Off heat, whisk in butter and parley and season with salt and pepper. Carve chicken and serve, passing sauce at table.

Source: Cooks Country



BLACK BOTTOM VANILLA CREAM PIE

~Shared by Treva, NC

A gingersnap cookie crust is the perfect foil to the creamy vanilla filling in this cool cream pie, which costs just 76 cents per serving. Chill overnight, or for at least 3 hours, before serving.

Gingersnap Cookie Crumb Crust:
22  gingersnaps (about 5.5 ounces)
1  tablespoon  granulated sugar
1  tablespoon  butter or stick margarine, melted
Cooking spray
 
3/4  cup  sugar
3  tablespoons  cornstarch
1/4  teaspoon  salt
2 1/2  cups  milk
1  large egg
2  large egg yolks
2  tablespoons  unsalted butter
2  teaspoons  vanilla extract
2  ounces  semisweet chocolate, finely chopped
1  cup  heavy cream
1  tablespoon  confectioners' sugar

Prepare crumb crust. To prepare the crust, place the cookies in a food processor, and process until finely ground (to yield about 1 cup). Add the granulated sugar and butter, and pulse 8 times or until combined. Press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 6 minutes; cool on a wire rack.

Then combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla.

Place chopped chocolate in a small microwavable bowl. Microwave at medium power for 1 minute. Stir and repeat. Stir and cook the chocolate 30 seconds more if necessary, or until smooth.

Remove 1 cup of custard from saucepan and stir into melted chocolate. Spread chocolate custard evenly in bottom of pie shell. Spoon remaining vanilla custard on top. Cover top of tart with a sheet of wax paper to prevent skin from forming. Chill vanilla cream pie at least 3 hours or overnight.

To serve, whip cream and confectioners' sugar until stiff. Spoon or decoratively pipe whipped cream on top of tart.

Nutritional Information
Calories: 580
Fat: 38g (sat 21g)
Protein: 6g
Carbohydrate: 55g
Fiber: 1g
Cholesterol: 171mg
Sodium: 269mg


YUKON GOLD POTATO SALAD

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

Ingredients
8 each Yukon gold size B potatoes (1-1/2 to 2-1/4 inches in diameter)
1 Tbs Dijon mustard
1/8 cup white wine vinegar
1/2 cup olive oil
4 strips bacon, chopped
1 tsp fresh rosemary, chopped fine
1/2 cup yellow onion, small dice
Salt to taste
Pepper to taste

Instructions
Cook potatoes approximately 10 minutes or until tender yet firm to the bite. Cut cooked potatoes into halves or quarters.

Place Dijon mustard in stainless steel bowl adding in the white wine vinegar then slowly drizzle in the oil.

To the vinegar oil mix, add the rosemary, bacon, and onion.

Pour the bacon dressing over the warm Yukon gold potatoes and toss.

Serve warm or cool quickly and store in the refrigerator.

Yield: 4 servings


EAGLE BRAND SALAD

~Shared by Barb C., Chula Vista, CA

1 pkg. miniature marshmallows (optional)
1 can cherry pie filling
1 lg. can crushed pineapple, drained
1 c. crushed nuts
1 can Eagle Brand sweetened condensed milk
1 med. container Cool Whip

Combine all ingredients. Hide in the refrigerator until ready to use.
 
Source: LilBitsofThisnThat-PSP@Yahoogroups.com


BARBECUED MEATLOAF

~Shared by Johnny, LA
 
I have made this for many years and it is a change from regular meatloaf.
 
Ingredients:

1 1/2 lb. hamburger
1/2-1 cup bread crumbs (just crumble up some bread)
1 cup chopped onion
1 beaten egg
1 1/2 tsp. salt
1/4 tsp. black pepper
2 cans (8 oz. each) tomato sauce
1/2 cup water
3 Tbsp. vinegar
3 Tbsp. brown sugar
2 Tbsp. prepared mustard
2 tsp. Worcestershire sauce

Directions:

Mix hamburger, bread crumbs, onion, egg, salt, pepper and one can tomato sauce and shape into loaf. Place in suitable pan. Combine remaining ingredients and pour over loaf in pan. Bake, basting occasionally, at 350 degrees F. for 75 min. (1 hr. 15 min.). Enjoy!


SALAMI ROLL-UPS

~Shared by Linda H., Rosharon, TX

Taste of Home - Simple & Delicious

1 carton (8 ounces) whipped cream cheese
1/4 pound hard salami, finely chopped
2 Tbsp. dill pickle relish
4 flour tortillas (10 inches), room temperature

In a small bowl, combine the cream cheese, salami and pickle relish.

Spread over tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for 15 minutes. Unwrap and cut each tortilla into 1-in. slices.

Yield:3-1/2 dozen.


AU GRATIN POTATOES

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

I was recently looking through my Betty Crocker's cookbook (my very first cookbook). I saw a recipe for Au gratin potatoes and it looked and sounded so rich, creamy and delicious. Definitely not healthy but sometimes you have to splurge - you know? I was roasting a chicken for dinner and decided the Au gratin potatoes would be the perfect side dish. This was really easy to make (as long as you have a mandolin slicer to cut the potatoes - thanks to my neighbor Cheryl who let me borrow hers). I used extra sharp cheddar because it's what I had on hand. I also used non-fat milk because, well, it has plenty of fat with the cheese and butter. It was a huge hit with my entire family and our friends who were over for dinner - everyone had seconds and there was no leftovers. It paired very nicely with my roasted chicken and a fresh green salad.

4-5 large Idaho russet potatoes, peeled and sliced 1/8 th inch thick
1/4 cup butter
1/2 sweet yellow onion, diced
1 tbsp flour
Sea salt and fresh cracked pepper to taste
2 cups of non fat milk
2 cups of extra sharp cheddar cheese, shredded (divided)
1/4 dry Italian bread crumbs

Preheat oven to 375 degrees. Spray a baking dish with cooking spray. Scrub potatoes and peel. Cut into 1/8-inch slices to measure about 4 cups. If you have a mandolin slicer, use it.

Melt butter in saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.

Slowly stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute until the cheese is completely melted.

Spread potatoes in casserole dish. Pour cheese sauce over potatoes. Bake uncovered for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes; add a bit more salt and pepper. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.

Source: fortheloveofcooking.blogspot.com


CREAMY BOW TIE PASTA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 C. uncooked bow tie pasta
1 1/2 t. butter
2 1/4 t. olive oil
1 1/2 t. all purpose flour
1/2 t. minced garlic
dash salt
dash dried basil
dash crushed red pepper flakes
3 T. milk
2 T. chicken broth
1 T. water
2 T. shredded Parmesan cheese
1 T. sour cream

Cook pasta according to package directions.  Meanwhile in a small saucepan, melt butter.  Stir in the oil, flour, garlic and seasonings until blended.  Gradually add the milk, broth and water.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.  Remove from heat; stir in cheese and sour cream.  Drain pasta, toss with sauce.



ITALIAN PINWHEELS

~Shared by Treva, NC

Looking for a crowd-pleasing appetizer? Look no further! Flaky crescents hold popular pizza fillings in a bite-size appetizer that's easy and oh, so tasty.

Prep Time: 40 Min
Total Time:
Makes: 24 appetizers

2 oz. (1/2 cup) shredded mozzarella cheese
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg white, beaten

1. Heat oven to 375°F. In small bowl, combine cheese, pepperoni, oregano and egg yolk; mix well.

2. Separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with about 3 tablespoons pepperoni mixture.

3. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white.

4. Bake at 375°F. for 12 to 15 minutes or until golden brown. Serve warm.

NUTRITION INFORMATION:
1 Serving: Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g); Cholesterol 15mg; Sodium 170mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 1g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 0%
Exchanges: 1/2 Starch; 1/2 Fat

Source: Pillsbury


SWEET AND SOUR PORK

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

1 lb. pork tenderloin or boneless pork butt

MARINADE
1 tbs. soy sauce
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. cornstarch
2 tbs. peanut or corn oil
1 clove garlic, thinly sliced
1 green pepper, cored, seeded & cut into 1/2" cubes
1 peeled carrot, cut into julienne strips
4 tbs. cider vinegar
4 tbs. sugar
2 tbs. tomato catsup
1 tbs. soy sauce
1/2 cup chicken broth

BATTER
1/2 cup. flour
2 tbs. cornstarch
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. sugar
1/2 cup cold water
2 cup peanut or corn oil
1 tbs. cornstarch combined with 3 tbs. water

Cut the pork into 1" cubes. Blanch in 1 quart boiling water for 2 minutes; drain and run under cold water. Drain again and dry well. Combine the marinade ingredients, add the pork and set aside. In a saucepan heat the peanut oil. Add the garlic, green pepper and carrot and stir fry for 2 minutes. Remove and set aside near the cooking area. Add the vinegar, sugar, catsup, soy sauce and chicken broth to the same cooking pan. Stir to dissolve and set on burner to be heated later. Combine the batter ingredients. Use a wire whisk to mix the batter until smooth. Heat a wok or frying pan. Add the oil and heat to about 365 degrees. When heating, take about 1 tablespoon warm oil from the wok and add to the batter. Mix well. Mix the marinated pork again, drain and add to the batter. With a spoon, drop half of the coated pork cubes, 1 by 1, into the hot oil and fry for 4 to 5 minutes. The pork cubes should be crisp and brown. Fry the rest of the batter dipped pork. Keep warm. Bring the sauce to a boil while stirring. Add the cornstarch and water mixture and stir until the sauce clears and thickens. Add the cooked vegetables. Mix to blend. Serve over the fried pork.

Serves 8.


FAMOUS DAVE'S BREAD PUDDING

~Shared by Johnny, LA

Unsalted butter, room temperature
1 loaf (1 1/2 pounds) cinnamon egg bread
2/3 cup golden raisins
1 1/2 cups sugar
4 cups milk
2 cups whipping cream
1/4 cup vanilla extract
8 Eggs, beaten
1 teaspoon ground cinnamon
Whipped cream and ice cream
Plantation Praline Sauce (see recipe below)

Coat bottom and sides of 13-by-9-inch baking pan heavily with butter. Tear bread into 1-inch pieces. Mix with raisins in bowl. Lay bread mixture evenly in prepared dish, turning crust side down, as this tends to burn easily. In bowl, whisk sugar,milk,whipping cream,vanilla,eggs and cinnamon until blended. Pour over bread mixture.

Preheat oven to 325 degrees.

Place baking dish in larger 4-inch deep baking pan. Add water to reach halfway up side of dish. Bake in preheated oven 1 hour. Remove from water bath. Let stand 20 minutes.

Cut pudding into 9 portions and put into large dessert bowls. Add a scoop of ice cream next to the pudding, then spoon 3 to 4 ounces of warm praline sauce over the pudding and the ice cream. Top with whipped cream if desired. Makes 9 very large servings.

Tester note: Servings at the restaurant are very large. For at home use, the pudding could be cut into 18 portions and the sauce could be halved.

Plantation Praline Sauce

1 cup (2 sticks) unsalted butter (cube ½ cup) (divided)
3/4 cup chopped pecans
1 1/2 pounds light brown sugar (about 3 3/4 cups packed)
3/4 cup whipping cream
1/4 teaspoon ground cinnamon
1 1/4 Cups sour cream
3/4 teaspoon vanilla extract

To make this sauce, it is very important to follow the directions carefully and to use a candy thermometer.

In large saucepan, heat 1/2 cup of the butter until melted. Add pecans and mix well. Bring to a boil. Cook until pecans begin to change color. Mixture will foam up. Add remaining 1/2 cup cubed butter and mix well. This will cool pecan mixture and stop the cooking process. Remove from heat. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly. Increase heat and cook until mixture comes to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat. Makes 4 cups.

Source: Bowden Family Cookbook

CARNE CON PAPAS
(Stew of Beef and Potatoes)

~Shared by Treva, NC

This everyday dish is usually accompanied by white rice. Olives, raisins, and capers make the stew reminiscent of picadillo. To streamline the preparation process, chop the potatoes and olives while the beef and vegetables simmer.
 
1 teaspoon vegetable oil
Cooking spray
1 1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/4 cup water
1 teaspoon dried oregano
1 teaspoon paprika
1/8 teaspoon ground cumin
1 bay leaf, crumbled
1 (14 1/4-ounce) can low-salt beef broth
4 cups cubed peeled baking potato (about 2 pounds)
3 tablespoons raisins
3 tablespoons coarsely chopped pimiento-stuffed olives
2 tablespoons capers

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add beef, and cook 2 minutes or until browned. Add onion, bell pepper, salt, black pepper, and garlic; sauté 3 minutes. Add water and the next 5 ingredients (water through beef broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes.
 
Stir in potato and remaining ingredients. Cook, covered, over medium heat 20 minutes or until potato is tender, stirring occasionally.

Yield:  5 servings (serving size: about 1 1/2 cups)
CALORIES 410 (27% from fat); FAT 12.3g (sat 4g,mono 5.3g,poly 1.2g); IRON 4.5mg; CHOLESTEROL 85mg; CALCIUM 57mg; CARBOHYDRATE 43.4g; SODIUM 650mg; PROTEIN 31.8g; FIBER 4.9g
 
Source: Cooking Light, MAY 2002


HALIBUT WITH JAPANESE FLAVORS

~Shared by Jim D., WA

4 servings
Active Time: 30 minutes
Total Time: 40 minutes
 
Ingredients
2 tablespoons white miso paste
1 tablespoon sugar
1 tablespoon rice wine, or dry sherry (see Note)
1 teaspoon reduced-sodium soy sauce
1 pound halibut fillet, skinned and cut into 4 portions
2 sheets nori seaweed, cut into julienne strips
2 scallions, trimmed, thinly sliced

Preparation
Preheat oven to 400°F. Prepare 4 parchment or foil papillotes (see Tip).

Stir together miso paste, sugar, rice wine (or sherry) and soy sauce in a small bowl until smooth.

Open the papillotes and place a piece of halibut in the center half of each opened paper heart. Brush the miso mixture over the halibut and top with seaweed and scallions. Seal the packages and place them on a baking sheet. Bake until the packages are puffed, 10 to 12 minutes. (You may open one package to check that the fish is opaque.) Transfer to plates; let each diner open his or her own package.

Tips & Notes

To prepare a papillote: Cut a piece of parchment paper or foil about 12 inches by 16 inches. Fold in half an 8-by-12-inch rectangle, then cut into a half-heart shape as you would a Valentine.

Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition
Per serving: 160 calories; 3 g fat (1 g mono); 36 mg cholesterol; 6 g carbohydrates; 24 g protein; 378 mg sodium; 539 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 3 1/2 very lean meat

Source: EatingWell Magazine


SOFT CHOCOLATE CHIP COOKIES

~Shared by Maggie, TX

1 cup rolled oats
1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 8-ounce container plain low-fat yogurt
2 eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
2 cups semisweet chocolate pieces (12 ounces)

1. Place oats in a shallow baking pan. Bake in a 375 degree F oven about 10 minutes or until toasted, stirring once. Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces.

3. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the 375 degree F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool.

Makes about 60 cookies.

Nutrition Facts Per Serving:
Calories 82
Total Fat (g) 3
Saturated Fat (g) 2
Monounsaturated Fat (g) 1
Cholesterol (mg) 12
Sodium (mg) 54
Carbohydrate (g) 12
Total Sugar (g) 7
Fiber (g) 1
Protein (g) 2
Diabetic Exchanges: Starch (d.e.) 1

Source: Diabetic Living magazine

SLICED FENNEL SALAD

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 large fennel bulb
-  1 tablespoon extra-virgin olive oil
-  1 tablespoon lemon juice
-  1/8 teaspoon salt, or to taste
-  Freshly ground pepper to taste

DIRECTIONS

Trim base from fennel bulb. Remove and discard the fennel stalks; reserve some of the feathery leaves for garnish. Pull off and discard any discolored parts from the bulb. Stand the bulb upright and cut vertically into very thin slices. Arrange the slices on 4 salad plates.

Whisk oil, lemon juice and salt in a small bowl. Drizzle the mixture over the fennel and garnish with a grinding of pepper and a few fennel leaves.

Nutritional Information Per Serving (1/4 of recipe): Calories: 51, Fat: 4 g, Cholesterol: 0 mg, Carbohydrate: 5 g, Protein: 1 g, Fiber: 2 g, Sodium: 103 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat

Source: The Eating Well Diabetes Cookbook


CHICKEN 'A L'ORANGE

~Shared by Mary S., Nashville, TN

Yield: 5 servings

INGREDIENTS

-  1 chicken (about 3 pounds), cut into 10 pieces and skin removed
-  1/2 teaspoon salt
-  1/2 cup orange marmalade
-  1 can (11 ounces)mandarin oranges, drained
-  1/8 teaspoon ground red pepper

DIRECTIONS

Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray.

Place the chicken in the baking dish. Season with the salt and bake for 35 minutes; drain liquid from the baking dish.

In a small bowl, combine the remaining ingredients then pour over the chicken.

Bake uncovered for 20 to 25 minutes, or until no pink remains in the chicken and its juices run clear.

Nutritional Information Per Serving (1/5 of recipe): Calories: 258, Fat: 7 g, Cholesterol: 77 mg, Sodium: 326 mg, Carbohydrate: 25 g, Dietary Fiber: 1 g, Sugars: 18 g, Protein: 26 g
Diabetic Exchanges: 1-1/2 Carbohydrate, 3 Lean Meat

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


BLACK BEAN AND TOMATO SALSA

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 cup seeded, diced plum tomatoes (3-4 tomatoes)
-  1 cup canned black beans, rinsed
-  2 tablespoons chopped scallions
-  1 tablespoon chopped fresh cilantro or parsley
-  1 tablespoon lime juice
-  1-1/2 teaspoons extra-virgin olive oil
-  1/2-1 teaspoon minced canned chipotle in adobo sauce
-  1/8 teaspoon salt, or to taste

DIRECTIONS

Combine all ingredients in a medium bowl; stir to blend. If not serving immediately, cover and refrigerate for up to 2 days.

Nutritional Information Per Serving (1/2 cup each): Calories: 83, Fat: 2 g, Cholesterol: 0 mg, Carbohydrate: 11 g, Protein: 4 g, Fiber: 4 g, Sodium: 283 mg
Diabetic Exchanges: 1 Starch

Source: The Eating Well Diabetes Cookbook


HOT AND SOUR SOUP

~Shared by Mary S., Nashville, TN

Yield: 5 servings  

INGREDIENTS

-  2 cans (14 ounces each) reduced-sodium chicken broth, divided
-  2 tablespoons cornstarch
-  1/2 pound firm tofu, cut into small chunks
-  1/4 pound sliced fresh mushrooms
-  2 tablespoons light soy sauce
-  3 tablespoons white vinegar
-  1 teaspoon ground ginger
-  1 teaspoon black pepper
-  1 egg, lightly beaten
-  1 cup fresh bean sprouts
-  1/2 teaspoon sesame oil

DIRECTIONS

In a small bowl, combine 1/4 cup chicken broth and the cornstarch; mix well and set aside.

In a soup pot, combine the remaining chicken broth, the tofu, mushrooms, soy sauce, vinegar, ginger and pepper; mix well and bring to a boil over high heat. Reduce the heat to low; stir in the cornstarch mixture until thickened.

Slowly stir in the beaten egg to form egg strands.

Add the bean sprouts and simmer for 1 to 2 minutes, or until heated through, stirring occasionally. Add the sesame oil; mix well and serve.

Nutritional Information Per Serving (1 cup): Calories: 89, Fat: 3 g, Cholesterol: 43 mg, Sodium: 644 mg, Carbohydrate: 8 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 8 g
Diabetic Exchanges: 1/2 Carbohydrate, 1 Lean Meat

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


LEMON CHICKEN

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  2 tablespoons sesame oil
-  3 cups bean sprouts
-  2 garlic cloves, minced
-  2 teaspoons minced ginger
-  1-1/2 pound boneless, skinless chicken breasts, cut into 3-inch strips
-  1 cup fresh snow peas, trimmed
-  1/2 cup sliced red pepper
-  1 tablespoon lite soy sauce
-  1 tablespoon dry sherry
-  1 tablespoon fresh lemon juice
-  1 (6-ounce) can bamboo shoots
-  1 (6 ounce) can water chestnuts, slivered

DIRECTIONS

Heat 1 tablespoon of the oil in a wok over high heat.

Add the bean sprouts and stir-fry for 1-2 minutes until crisp. Remove from wok and place on a platter.

In the remaining oil, stir-fry the garlic and ginger for 30 seconds. Add the chicken and stir-fry for 4 minutes. Push the chicken up on the sides of the wok.

Add the snow peas and red pepper and stir-fry for 2 minutes. Combine the soy sauce, sherry, and lemon juice. Add to the wok along with the bamboo shoots. Add the chicken back to the center of the wok. Cook 2 minutes. Place the chicken over the beans sprouts and top with water chestnuts to serve.

Nutritional Information Per Serving (3-4 ounces chicken): Calories: 215, Fat: 8 g, Cholesterol: 69 mg, Sodium: 171 mg, Carbohydrate: 9 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 27 g
Diabetic Exchanges: 2 Vegetable, 3 Lean Meat

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

HICKORY SMOKED TUNA QUESADILLA

~Shared by Jim D., WA

Ingredients:

1 pouch (4.5oz.) StarKist Tuna Creations® Hickory Smoked
1/2 cup Colby-Jack cheese blend, shredded
1/8 cup Green onions, thinly sliced
1-1/2 oz. Cream cheese, softened
1/8 cup Roasted red pepper cut into small strips
2 Flour tortillas, burrito size

Directions:

In a small bowl, mix tuna, cream cheese, shredded cheese, pepper strips and sliced onions until blended. Spread tuna mixture on one tortilla shell, to the edges. Top with the other tortilla shell. Spray a large skillet, lightly, with vegetable spray and heat. Brown the shell in the skillet until golden brown on each side, approximately 2-3 minutes each side. Cut shell into 8 wedges and serve.

Prep Time: 5-8 minutes
Cooking Time: 4-6 minutes
Serves: 2 or 8 Appetizers

Source: StarKist


CHICKEN CURRY

~Shared by Maggie, TX

Serve this with fluffy white rice, egg noodles, or on toast points.
 
1 1/2 T butter
1 lb chicken breast fillets, cut into 1" strips
1/2 t cumin
1/4 t dried coriander
1/4 t dried ginger
1/8 t red-pepper flakes (optional)
2 garlic cloves, finely chopped
1/4 C chicken stock
3 T heavy cream
1/2 T chopped fresh cilantro or parsley
 
Heat butter in a heavy skillet over medium-high heat until foam from butter subsides. Add chicken strips and cook until browned. Add cumin, coriander, ginger, red-pepper flakes (if using) and garlic and cook, stirring occasionally, 2 minutes. Add chicken stock and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes. Slowly add heavy cream and simmer (do not let mixture come to a boil) until heated through, 3 minutes. Transfer chicken and sauce to a serving plate. Garnish with cilantro.

Serves 2

MISSION CHICKEN THIGHS

2 slices  bacon
1  cup  long-grain white rice
1  small  green or red bell pepper, chopped
1  small  onion, chopped
1  cup  chopped mushrooms
1  carrot, finely chopped
1 1/2 cups  chicken stock
1/2 cup  dry white wine
1/2  teaspoon  salt
1/8 teaspoon  pepper
2  teaspoons  chopped sage
6  chicken thighs without skin
paprika
Chopped parsley

Cook bacon over medium-high heat in 10-inch skillet until crisp. Stir in rice, and cook until rice turns a light golden color. Add bell pepper, onion, mushrooms, carrot, stock, wine, salt, pepper and sage. Stir until well mixed. Arrange chicken thighs on top, sprinkle with paprika. Cover, reduce heat and simmer 35 to 40 minutes or until chicken is cooked through. Sprinkle with parsley before serving.

Makes 6 servings.

Per Serving (excluding unknown items): 229 Calories; 4g Fat (17.6% calories from fat); 17g Protein; 26g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 810mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fat.

Source: Milwaukee Journal Sentinnel - August 8, 2001


GOURMET DOUBLE-CHOCOLATE CHUNK COOKIES

1 cup Butter
1 tablespoon Brown sugar
1 cup Sugar
2 large Eggs
¼ teaspoon Vanilla
¼ cup Cocoa powder
1 ½ cups Flour
¼ teaspoon Baking soda
¼ teaspoon Salt
18 oz Semisweet chocolate chunks

Preheat oven 375 F. Cream butter, sugars, vanilla, and cocoa powder. Stir in remaining ingredients and blend well. Refrigerate 30 mins. Drop dough by rounded teaspoons onto ungreased cookie sheet about 2" apart. Bake until cookies are set, 5-8 mins. Cool slightly and remove from pan. When making large cookies, press down slightly on cookie dough to help cook more evenly. Bake slightly longer, 8-10 mins.

**These freeze beautifully wrapped in waxed paper. Take one out of the freezer in the morning and toss it in a lunch box; perfect by lunch time.

They're really soft and yummy.


HOMEMADE CHIPOTLE SAUCE

Ringer for Subway's Chipotle Southwest Sauce.

1 Quart mayonnaise (I use Helmanns)
1/4 cup Dijon mustard
1/4 cup lime juice
1/2 cup chipotle in adobo sauce, pureed
2 Tablespoons garlic, minced
Salt to taste

Combine mayonnaise, mustard, lime juice, chipotle and garlic. Add salt to taste. Cover and chill before sandwich preparation.

Yields sauce for 24 sandwiches.


DIJON PARMESAN CRUSTED PORK CHOPS

4 (3 oz.) pork chops
2 teaspoons Dijon mustard
1/4 cup Italian seasoned bread crumbs
3 tablespoons finely grated Parmesan cheese
cooking spray

1. Preheat oven to 350 F.

2. Brush both sides of pork chops with dijon mustard.

3. Combine bread crumbs and Parmesan cheese in a shallow bowl.

4. Dip each pork chop into the bread crumb mixture and turn until evenly coated.

5. Place pork chops on a lightly greased baking sheet, using cooking spray.

6. Bake in oven until done, approximately 12 - 14 minutes for thin chops, 20 minutes for thicker cuts.


CHICKEN CASSEROLE

2 cups boned cooked chicken
6 slices bread
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons pimento
 2 eggs, beaten
1 1/2 cups milk
3/4 teaspoon salt
1 can cream of mushroom soup
3/4 cup grated cheese

Dice 2 slices of bread and place in bottom of casserole dish. Mix onion, celery, pimento, salt, chicken and mayonnaise. Spoon over bread. Dice 4 slices of bread and place over chicken mixture. Mix milk and eggs and pour over casserole. Place in refrigerator for one hour or overnight. Before baking, spoon mushroom soup over casserole. Bake one hour at 325 degrees. Place cheese on top of casserole last 5 minutes of cooking time.

Source: Edenfield House Inn Bed & Breakfast, Swainsboro, GA


LEMON PARFAIT LOAVES

Makes 2 loaves.

1 (18.25 ounce) white or yellow cake mix
1 small box instant lemon pudding
1/2 cup vegetable oil
1 cup lukewarm water
4 eggs

In a large mixing bowl, mix all ingredients together. Pour into 2 lightly greased 5 x 9-inch loaf pans.

Bake at 350 degrees F for 40 minutes, or until a wooden pick inserted in centers of loaves comes out clean.


ITALIAN SAUSAGE FARFALLE

10 Italian sausages
1 1/2 large onions, diced
6 garlic cloves, crushed
2 large tomatoes, diced
16 oz. Farfalle pasta
2 oz. basil
4 oz. Parmesan cheese
1 qt. half & half

Spices:
Garlic salt
Red pepper flakes
Black pepper

Slice and fry sausage in the listed spices, as much as you like. Cook noodles until al dente. Fry onions and garlic, with some of the above spices in olive oil until onions are translucent. Turn off onions and gently mix in tomatoes. You do not want to cook the tomatoes. Mix together the sausage, onion mixture, cheeses, basil, cream and noodles. Cook gently over medium high heat. You may not want to add all the cream at once. Cook for a little and then adjust the amount of cream to your liking. Adjust the spices and add more as you need it. Serve and enjoy.


CHEESEBURGER CHOWDER

1/2 lb. lean ground beef
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrots, chopped
2-1/2 cups beef broth
1 can cheddar cheese soup
8 oz.Velveeta, shredded or cubed

Brown the ground beef, onion, celery, and carrots in skillet. Add the broth and soup mixing well. Then add the Velveeta and stirring until the cheese is melted.


LONE STAR POT ROAST

1 boneless beef chuck roast (3-3 1/2 lbs)
2 tbsp. cooking oil
1 can (14 1/2 ounces) tomatoes w/ liquid, cut up
1 can (4 ounces) chopped green chilies
2 tbsp. taco seasoning mix
2 tbsp. beef bouillon granules
1 teaspoon sugar
1/4 cup water
3 tbsp. all-purpose flour

In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast. Cover and simmer 2-2 1/2 hours or until meat is tender. Remove roast to a platter and keep warm.

For gravy, pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast and serve w/ gravy.

Source: Momsmenuplan@yahoogroups.com


CREAMY HASH BROWN BAKE

1 can cream of mushroom soup
1 can cheddar cheese soup
1 cup sour cream
1/2 butter softened
1/4 cup chopped onion
1/2 tsp salt
1 pkg. 28 oz. frozen O'Brien hash brown potatoes
3/4 c crushed potato chips (I omit these)

In a large bowl, combine soups, sour cream, butter, onion and salt. Add potatoes, mix well. Pour into a greased 13 x 9 x 2 in. baking dish. (I actually mix everything right in the baking dish and then smooth out.) Sprinkle with potato chips. Bake uncovered at 350 degrees for 55-60 minutes or until potatoes are tender.

Source: 2001 Taste of Home Quick Cooking Annual Recipes


CHEESE-STUFFED CHICKEN IN PHYLLO

8 skinless, boneless chicken breast halves (approximately 1 to 1-1/2 lbs.)
4 cups chopped fresh spinach
1 cup chopped onion
2 Tbs. olive oil
4 oz. cream cheese, cubed and softened
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
1/2 cup shredded cheddar cheese
1 egg yolk, beaten
1 Tbs. flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cumin
16 sheets phyllo dough, 18x14-inch rectangle
2/3 cup butter or margarine, melted

1. Place each chicken breast half between 2 sheets of heavy plastic wrap. Pound with a flat side of a meat mallet until 1/2-inch thick. Season with salt and pepper. Set aside.

2. In a large skillet, cook spinach and onion in hot oil until onion is tender. Remove from heat. Stir in cream cheese until blended. Stir in remaining cheese, egg yolk, flour, nutmeg and cumin. Place about 1/4 cup of the spinach mixture on each chicken breast half. Roll up jelly-roll style. Not necessary to seal ends.

3. Place one sheet of phyllo on work surface. Keep rest of sheets covered with a damp towel. Brush with some of the melted butter. Place another phyllo sheet on top of the first. Brush with margarine. Place one chicken roll near the short side of the phyllo. Roll chicken and phyllo over once to cover chicken. Fold in long sides, continue rolling from short side. Place in a shallow baking pan. Repeat with rest of chicken, phyllo and margarine.

4. Brush with margarine. Bake uncovered at 350 for 30-35 minutes or until chicken is no longer pink.

Source: The Parkersburg News and Sentinel - 2007 Cookbook