A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes newsletter. I know, when you think of Wednesdays, you think of our pal Linda in Michigan. She is resting and getting stronger daily. If you'd like to send her a quick note or just a "howdy!", you can click on the QT link and she'll read your post. She visits there every day, as do some of the nicest folks and members of our A to Z Recipes family.

I didn't really have a plan with this issue. I was thinking of some generic information, humor, and recipes. Then Fancy sent me her Food For Thought submission and it all came together for me. I hope you enjoy seafood because we have oodles of recipes using various types today. There's also something to make you think and laugh. If you're able to, why not forward this issue to a friend? Sharing is what A to Z Recipes is all about.

I'll be taking some time off from work (and the computer!), with my kids, to savor the last of their summer school break. Mainly we'll be shopping for school clothes and supplies as it takes precedence over everything else we'd have liked to do. I used to not offer my kids choices between vacations and things we need. I would just try to do it all. Now, they are old enough to be made aware of all it takes to keep them "happy" and I am old enough to not kill myself giving it to them. They chose school necessities over a trip. Smart kids. Smart Mom.

The theme topic for Great Grilling recipes will end Monday. Please visit the Monthly Theme section to read all about it. You'll find the link to use for submitting your grilling favorites. I will announce the new theme topic on Wednesday, August 8.

Please join me in thanking the following for their help with today's issue:

Carol, Upstate NY
Lou, FL
Don G., GA
Treva, Eastern TN
Angelique, TX
Larry Holmes, Ontario, Canada
Barbara, Chula Vista, CA
Brenda, AL
Ann, Montreal, Quebec, Canada
Robyn, Auckland, New Zealand
Jean, Syracuse, NY

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

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/

Why does Sea World have a seafood restaurant? I'm halfway through my fishburger and I realize, Oh my God. I could be eating a slow learner.
~Lynda Montgomery

THE MAP

Shared by Carol, Upstate NY

A father wanted to read a magazine but was being bothered by his little girl, Shelby. She wanted to know what the United States looked like.

Finally, he tore a sheet out of his new magazine on which was printed the map of the country. Cutting out all the states, he gave it to Shelby, and said, "Go into the other room and see if you can put this together. This will show you our whole country today."

After a few minutes, Shelby returned and handed him the map correctly fitted together. The father was surprised and asked how she had finished so quickly.

"Oh," she said, "on the other side of the paper is a picture of Jesus. When I got all of Jesus back where He belonged, then our country just came together."

Here's a Really Fun Way to Live Longer!

Shared by Lou, FL

Watching comedy films is as good for your heart as a workout on the treadmill and may even help you live longer. How? Laughter boosts the flow of blood, according to a new study from the University of Maryland Medical Center in Baltimore. In fact, enjoying a good comedy has the same effect on the heart as aerobic exercise or starting a course of heart treatment drugs called statins, report Reuters and the BBC News. 

The study: Twenty healthy young adults were recruited to watch 15- to 30-minute clips of funny and sad films that were shown 48 hours apart. Using several noninvasive techniques, the researchers measured the participants' blood flow in the brachial artery of their arms before and after they watched clips from the humorous "Something About Mary" and the distressing "Saving Private Ryan." The volunteers did not drink alcohol, take vitamins or engage in aerobic exercise the evening before the experiment as these can impact blood flow. 

The results: On average, blood vessel dilation was more than 50 percent better after watching a comedy, compared with watching a depressing film. "The extent of the impact of watching a sad film was of the same magnitude as remembering episodes of anger and doing mental arithmetic, while the impact of watching a funny film was equivalent to a bout of aerobic exercise or starting on statin treatment," lead study author Dr. Michael Miller told the BBC News. Still, he cautioned that watching funny movies should never take the place of regular exercise. Instead, try this: Watch a funny movie while you're jogging on the treadmill for twice the benefit! 

Why does laughing boost blood circulation so much? The researchers say it's not clear, but it's possible that laughing counters the effects that stress hormones can have on the blood vessel function, reports Reuters. Laughing seems to widen the arteries, making it easier for blood to flow through them. Also, laugher may cause the body to boost the production of nitric oxide, a chemical that helps to dilate the blood vessels. The study findings were published in the medical journal Heart. 

(from 2/26/06 Compuserve What's New)

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 !

You are pretty much over the hill when....

Shared by Don G., GA

You find yourself beginning to like accordion music.
You're sitting on a park bench and a Boy Scout comes up and helps you cross your legs.
Lawn care has become a big highlight of your life.
You tune into the easy listening station...on purpose.
You discover that your measurements are now small, medium and large...In that order.
You keep repeating yourself.
You start video taping daytime game shows.
Your Insurance Company has started sending you their free calendar...a month at a time.
At cafeterias, you complain that the gelatin is too tough.
Your new easy chair has more options than your car.
One of the throw pillows on your bed is a hot water bottle.
Conversations with people your own age often turn into "dueling ailments."
You keep repeating yourself. You keep repeating yourself.
It takes a couple of tries to get over a speed bump.
You begin every other sentence with, "Nowadays..."
You run out of breath walking down a flight of stairs.
You look both ways before crossing a room.
You go to a Garden Party and you're mainly interested in the garden.
You find your mouth making promises your body can't keep.
You keep repeating yourself.



ACTUAL WRITINGS from hospital charts

Shared by Lou, FL

1. The patient refused autopsy.
2. The patient has no previous history of suicides.
3. Patient has left white blood cells at another hospital.
4. Note: patient here-recovering from forehead cut. Patient became very angry when given an enema by mistake.
5. Patient has chest pain if she lies on her left side for over a year.
6. On the second day the knee was better, and on the third day it disappeared.
7. The patient is tearful and crying constantly. She also appears to be depressed.
8. The patient has been depressed since she began seeing me in 1993.
9. Discharge status: Alive but without permission.
10. Healthy appearing decrepit 69-year old male, mentally alert but forgetful.
11. Patient had waffles for breakfast and anorexia for lunch.
12. She is numb from her toes down.
13. While in ER, she was examined, x-rated and sent home.
14. The skin was moist and dry.
15. Occasional, constant infrequent headaches.
16. Patient was alert and unresponsive.
17. Rectal examination revealed a normal size thyroid.
18. She stated that she had been constipated for most of her life, until she got a divorce.
19. I saw your patient today, who is still under our car for physical therapy.
20. Examination of genitalia reveals that he is circus sized.
21. The lab test indicated abnormal lover function.
22. Skin: somewhat pale but present.
23. Patient has two teenage children, but no other abnormalities.

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

MAINE BROILED LOBSTER WITH LEMON-CHERVIL BUTTER

~Submitted by Treva, Eastern TN

I don't really fix lobster -- when we want lobster we go out to eat. But, a friend sent me this and I thought I would share.

Serves 2

4 quarts water 
2 teaspoons salt 
2 each 1 to 1¼ lb. live lobsters 
6 Tablespoons butter, unsalted 
4 Tablespoons fresh lemon juice 
*8 sprigs chervil, leaves only, chopped (or substitute parsley) 
**1 teaspoon Old Bay Seasoning 
1 each lemon, quartered lengthwise

*Chervil (Anthriscus cerefolium), sometimes called garden chervil, is a delicate annual herb, usually used to flavor mild-flavoured foods such as poultry, some seafoods, and young vegetables.

** Old Bay Seasoning is a blend of herbs and spices that is currently marketed by McCormick & Company. It named for the Chesapeake Bay area were it was invented by German immigrant Gustav Brunn in the 1940's. The seasoning mix includes celery, bay leaf, mustard seed, red pepper and ginger. It is traditionally used in New England to season crab and shrimp.

For Lobster: 
In an 8 to 10-quart stock pot over high heat, bring salted water to a rolling boil. Blanch the lobsters for 3 minutes. Immediately remove and chill in a large bowl filled with ice and water. In a couple of minutes, when the lobsters have cooled enough to handle easily, place them on their backs on a cutting board. With a large sharp kitchen knife or cleaver, cut each lobster lengthwise into two separate halves, completely through the shell. Remove the intestinal tract from the tails, and rinse halves under cold water to remove the tomalley. Crack each claw and remove the meat. Cut the claw meat into bite-size portions and place it in the split body cavity. 

For Lemon-Chervil Butter 
In a small saucepan, melt butter slowly over low heat being careful not to let the butter brown. Add lemon juice, chervil and Old Bay Seasoning. Stir to blend thoroughly and brush mixture liberally onto the exposed meat of both lobster halves. 

With the broiler set on "high," cook lobster halves until the meat is opaque and nicely broiled, approximately 5 minutes. Serve immediately with fresh lemon wedges and remaining lemon-chervil butter for dipping.

ORANGE SHRIMP SALAD

~Submitted by Angelique, TX 

From Executive Chef of the Florida Agriculture Dept. Chef Travis Summers
www.wildfloridashrimp.com

Ingredients
3/4 cup olive oil
1/4 cup vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh spinach
3 large oranges, peeled and cut into segments
1 medium red onion, sliced thin
1 pound cooked shrimp, peeled and deveined
1 squeeze fresh orange

Preparation
Mix oil, vinegar, salt and pepper. Set aside. On a large platter, make a bed of the spinach, then layer with orange segments, onion rings and shrimp. Pour oil mixture over all.

Yield 4 servings



HONEY AND GARLIC SCALLOPS AND PRAWNS

~Submitted by Larry Holmes, Ontario, Canada

6 tablespoons olive oil
30 scallops
30 prawns, peeled and deveined
½ cup unpasteurized honey
2 teaspoon chopped garlic
salt and cayenne to taste
4 tablespoons unsalted butter
1 cup julienne leeks (white part only)
½ cup white wine
½ cup whipping cream

In a sauté pan over medium-high heat, heat 3 tablespoons of the olive oil. Sauté scallops until half-cooked. Remove from pan and set aside. In same pan heat remaining 3 tablespoons of the olive oil over medium-high heat. Sauté prawns until half- cooked. Add honey, garlic, salt and cayenne; toss in scallops and cook until prawns and scallops are done. Do not overcook.

In a saucepan melt butter over medium heat. Sauté leeks for 1 minutes. Add wine and cook leeks until all liquid has evaporated. Add cream and reduce, stirring, to desired thickness.

Serve scallop and prawn mixture on a bed of creamed leeks.



CRAB SCRAMBLE CASSEROLE

~Submitted by Treva, Eastern TN

Scrambled eggs meet a creamy blend of crabmeat, cream cheese and dill weed in this brunch favorite.

2 tablespoons butter or margarine, melted
1/2 cup milk
12 eggs
1 teaspoon salt
1/2 teaspoon white pepper
1 & 1/2 teaspoons chopped fresh dill weed or 1/2 teaspoon dried dill weed
1 cup chopped cooked crabmeat or imitation crabmeat
1 pkg. (8 oz.) cream cheese, cut into 1/2-in. cubes
2 medium green onions, sliced (1/4 cup)
Paprika or Old Bay Seasoning

1. Pour butter into square baking dish, 8 x 8 x 2 inches; tilt dish to coat bottom. 

2. Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk. Stir in crabmeat, cream cheese and onions. Pour into baking dish. Cover and refrigerate up to 24 hours. 

3. About 1 hour before serving, heat oven to 350°F. Sprinkle egg mixture with paprika. 

4. Bake uncovered 45 to 50 minutes or until center is set. 

Serves 8

Do-Ahead Tip: 
Perfect for entertaining, you can prepare this elegant egg dish up to 24 hours before baking. Simply cover and place in a preheated oven when ready to bake. 

Planned-Overs: 
This casserole also makes a great pita filling. Simply stir leftovers with a spoon, breaking into chunks, and scoop into warmed pita pockets. 

1 Serving: Calories 265 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 11 g); Cholesterol 375 mg; Sodium 550 mg; Total Carbohydrate 3 g (Dietary Fiber 0g); Protein 16 g
% Daily Value: Vitamin A 20 %; Vitamin C 0%; Calcium 10 %; Iron 8 %
Exchanges: 2 High-Fat Meat; 1 Fat



PAN FRIED SCALLOPS

~Submitted by Barbara, Chula Vista, CA

1 1/2 pounds sea scallops
3/4 cup fine dry bread crumbs
6 tablespoons butter
Salt and freshly ground pepper to taste
Paprika to taste
2 tablespoons lemon juice
3 tablespoons chopped parsley

Roll the scallops in the crumbs.

Melt 4 tablespoons of the butter in a heavy skillet and add the scallops. Cook, turning the scallops gently, until golden brown on all sides. Remove the scallops to paper toweling and sprinkle with salt, pepper and paprika.

Add the remaining butter to the skillet. When it melts, add lemon juice and parsley. Do not brown. Arrange the scallops on a hot platter. Pour the sauce over them and serve immediately.

Makes 4 servings.

Source: The New York Times 1990



EASY SEAFOOD SALAD

~Submitted by Treva, Eastern TN

1 lb cooked shrimp
1 cup chopped celery
1 cup chopped cucumber, peeled and seeded
1 small can sliced water chestnuts
1 or 2 green onions, sliced thin
1/4 cup each, soy sauce, salad oil, Chinese rice vinegar and sugar.
2 TBSP sesame oil
1 tsp Tabasco sauce (optional)

Place the shrimp and vegetables into a bowl with a tight fitting cover. Mix together the remaining ingredients and stir until the sugar is dissolved. Pour over shrimp mixture. Toss lightly, cover, and allow to stand in the refrigerator overnight, tossing several times. Serve chilled.



SALMON PATTIES

~Submitted by Brenda, AL

Hi Maggie and all, Brenda from Alabama here. I was bored and decided to try something today. I have a great Salmon Patties recipe that is Chef Raymo's. I made them yesterday and ate the last one last night cold right out of the fridge. Yumm. Well I had a can of crab meat from the dollar tree (everything is $1) so I substituted it for the salmon. Yumm here it is. Looks like a lot of ingredients but simple to make and oh so good! These are also good with cheese sauce poured on top.

1 Tablespoon butter
1/4 cup oil
1 can salmon, drained, skin & bones removed flaked (or 1 can drained crab meat) set aside
1/2 small onion, chopped
1 egg
1 teaspoon whole grain mustard
1/2 cup mayonnaise( I used ranch dressing was out of mayo)
1/2 teaspoon lemon juice
1.2 teaspoon worcestershire sauce
1/2 teaspoon celery salt
1/2 teaspoon dill
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon hot sauce
3/4 cup cracker crumbs
1/4 cup flour

Sauté onion in butter in skillet until almost done. (I like to brown mine) let cool

Mix remaining ingredients except oil and flour. Add cooled onion. Mix well with whisk.

Heat oil in skillet (may need to add more as they cook)

Use 1/3 cup measure cup to form into patties. Dust with flour. Fry until golden brown turning once if possible.



TUSCAN SALMON WITH SPINACH AND SAVORY GRAPE SAUCE

~Submitted by Ann, Montreal, Quebec, Canada

This dish offers simple elegance with a Mediterranean feel. Grilled fillets of salmon served over a bed of wilted spinach and topped with a savory grape sauce is a nutritious combination that will leave dinner guests wanting seconds - without the guilt. 

1 tsp. each salt, ground mustard and dried thyme, crushed
1/2 tsp. ground pepper
4 (6 oz. each) salmon steaks or fillets
2 tsp. honey
3 tsp. olive oil, divided
2 quarts spinach leaves
1/2 tsp. minced garlic
2 cups California red seedless grapes, halved
1/2 cup dry red wine
Salt 

Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixture; reserve remaining seasoning mixture. 

Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. 

Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach.

Cover loosely with aluminum foil and bake at 300 degrees Fahrenheit for 10 minutes. 

Sauté grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. 

Serve salmon on spinach; top with grape sauce. 

Makes 4 servings

Source: California Table Grape Commission



FISH WITH TOMATOES AND OLIVES

~Submitted by Robyn, Auckland, New Zealand 

Fresh fish cooked simply with the flavours of pepper, tomatoes and olives. Serve accompanied with rice or pasta and a salad or lightly steamed green beans tossed in a light olive oil dressing. 

1 teaspoon minced garlic
3 tablespoons lemon juice
4 tablespoons olive oil
750g thick white fish fillets, diced into 2cm pieces
1 green and red pepper, grilled peeled and diced
1 onion, peeled and diced
2 tablespoons tomato paste
400g can chopped tomatoes in juice
1 tablespoon freshly chopped oregano
½ cup green olives 

Combine the garlic, lemon juice and 3 tablespoons of the olive oil together. Toss over the fish, leave for 30 minutes while grilling the peppers.

Gently pan fry the onion in the remaining measure of olive oil until soft but not brown. Stir in tomato paste, cook stirring for 4-5 minutes until it begins to darken in colour.

Add tomatoes in juice and stir well.

Drain fish and discard marinade. Carefully fold fish pieces into hot sauce, simmer very gently for about 5 minutes

Add chopped oregano, olives and grilled peppers and season with ground pepper. Simmer 1-2 minutes more, only until the fish is cooked.

Serve garnished with fresh oregano leaves if wished.

Serves 5-6.



CAJUN CATFISH BEIGNETS

~Submitted by Treva, Eastern TN

5 (6-8 oz. each) boneless catfish fillets
Batter ingredients:
1/2 cup. whole milk
1/2 cup. water
1/2 cup. mayonnaise
1 lg. egg
1/4 cup. Creole mustard
1 tsp. granulated garlic
1 tsp. salt
1 Tbsp. coarsely ground black pepper

Frying ingredients:
1 & 1/2 qt. vegetable oil
3 cup. yellow corn flour
1 & 1/2 tsp. salt
2 tsp. granulated garlic
2 tsp. cracked black pepper
1/2 tsp. ground cayenne pepper
1/2 tsp. dried thyme

Cut catfish fillets into 1 & 1/2-inch cubes; set aside. 

In a 1-quart mixing bowl prepare the batter mixture by whisking together the milk, water, mayonnaise, egg, mustard, garlic, salt and pepper. Add catfish cubes, mix lightly to coat with batter and let sit at room temperature for 15 minutes. 

In an electric home-style deep fryer, preheat oil to 375F (190C) according to manufacturer's directions. While oil is coming to temperature, mix the corn flour, salt, granulated garlic, black pepper, cayenne pepper and thyme together in a 2-quart mixing bowl. Mix ingredients well to ensure proper blending of spices. Remove catfish cubes from the batter mixture and place in the corn flour mixture. Coat catfish well on all sides and shake off excess breading. Deep-fry a few pieces at a time until catfish are golden brown or they float to the top. Place cooked pieces on paper towels to drain; serve warm. Yields approximately 50 beignets.

Recipe Note: These bite-sized pieces of tender fried catfish make a wonderful appetizer or may be served with fried potatoes as a tasty 'fish-and-chips' meal. Serve catfish beignets with tartar, remoulade or cocktail sauce.



CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL

~Submitted by Angelique, TX 

Source: Indoor Grilling by Steven Raichlen

Serves 4

16 jumbo shrimp (about 11?2 pounds), peeled and deveined
1 tablespoon ancho chile powder
1 1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Avocado and Corn Salsa (recipe follows)

1. Rinse the shrimp under cold running water, then blot them dry with paper towels.

2. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

3. Cook the shrimp, following the instructions for any of the grills in the box on the facing page, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.

4. Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.

Avocado and Corn Salsa

Makes 2 to 3 cups

1 ripe avocado, cut into 1/4-inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.

2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.

3. Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

Note: To determine the ripeness of an avocado, give it the "Charmin test"; the flesh should be gently yielding when the sides are squeezed.



TUNA PASTA SALAD

~Submitted by Jean, Syracuse, NY

2 cups pasta (I like twists)
1/2 green pepper, diced
red onion, diced
1 or 2 shredded carrots
diced cucumber
diced celery (one stalk)
2 cans tuna
1 cup mayonnaise
1 Tbs. liquid from dill pickle jar
1/2 tsp. lemon pepper
optional: mandarin oranges or halved seedless grapes

Cook pasta according to directions, rinsing under cold water as soon as done. Drain tuna and place in large bowl. In small bowl mix the mayonnaise, lemon pepper and pickle liquid. Mix well. In the large bowl placed diced red onion, diced green pepper, shredded carrot, diced cucumber and the pasta. Pour or scrape dressing into bowl and mix well, but gently with a wooden spoon. 

Serve with crackers or rolls of some type, raw veggies, and a fruit salad. This is a great recipe for substituting whatever your family likes. You can change the dressing, and give it an Italian, or Mexican flavor. Use your imagination.



CRAB ENCHILADAS

~Submitted by Treva, Eastern TN

1 pound Crab Meat
8 medium Flour Tortillas
4 ounces Cheddar Cheese Shredded
1 can Tomato Sauce
1/2 cup Onion Minced
1/2 cup Green Bell Pepper Minced
1 tablespoon Chili Powder

Pre-heat oven to 375º F. Mix chili powder and tomato sauce. Combine onion, pepper, Crab Meat, and half of the cheese and enough sauce to moisten (about 1/3 cup). Spread mixture evenly between 8 tortillas; roll up. Place in a non-stick pan, sprayed with cooking spray, seam-side down. Top enchiladas with remaining sauce and cheese. Cover with foil and bake (15-20 minutes), or until hot - cheese should melt.

4 Servings



ANGEL SHRIMP SCAMPI

~Submitted by Jean, Syracuse, NY

1 small clove garlic, minced
2 tbsp. minced parsley stems
1/2 large white onion, minced
Dash Tabasco sauce
1/2 cup bland cooking oil
1/4 cup lemon juice
1/2 cup dry Chenin Blanc
12 large green shrimp, peeled with tails on
Unflavored breadcrumbs
Melted Butter

Combine first 7 ingredients. Marinate shrimp overnight in mixture. Remove shrimp from marinade. Immediately roll, undrained, in breadcrumbs. Place on combination broiling and serving platter. Dribble melted butter over shrimp. Add marinade to 1/8 in. in bottom of broiler pan. Broil slowly on low heat until done. 

Note: Use Tabasco sauce in place of pepper; it blends better with other ingredients. Use only white bread crumbs, brown crumbs or crusts will brown too fast during cooking.

Alternative method of preparation: Sauté shrimp in combination of half butter and half cooking oil. When done, remove from skillet. Reduce marinade in skillet, pour over shrimp and serve.



TUNA BROCCOLI CASSEROLE

~Submitted by Treva, Eastern TN

2 cups dry whole wheat rotini pasta
1/4 cups flour
2 tsp chicken bullion powder
1 tsp onion salt
1 tbsp onion flakes
1/4 tsp dry thyme
1/2 tsp basil
1/2 tsp pepper
1/3 c margarine
2 & 1/2 cups 2% milk
4 cans (3 oz) tuna
3 & 1/2 cups broccoli florets (frozen or fresh), chopped small
1 cup cheddar cheese

Cook pasta according to pkg directions. Set aside.

Combine spices in a small bowl.

Melt margarine in a saucepan and whisk in flour. Gradually add milk and cook on medium heat stirring until thickened. Set aside.

Combine tuna, pasta, and broccoli in a 9 x 13 x 2 inch baking pan sprayed with cooking spray. Add spices to sauce. Pour sauce over broccoli mixture and toss to coat. Sprinkle cheese on top and cover with foil. Bake at 450 degrees for 15-20 minutes.

Source: Fall-Winter 2003, Appeal Magazine

BAKED CRAB BROCCOLI

~Submitted by Treva, Eastern TN

1 10-ounce package frozen cut broccoli 
6 ounces frozen crab-flavored fish pieces, thawed and sliced 
2 cups sliced fresh mushrooms 
1 clove garlic, minced 
1 tablespoon margarine 
2 tablespoons all-purpose flour 
1/8 teaspoon pepper 
1 cup skim milk 
1/4 cup shredded sharp cheddar cheese (1 ounce) 
2 tablespoons grated Parmesan cheese 
2 tablespoons crushed rich round crackers

Cook broccoli according to package directions; drain. In 4 individual au gratin dishes arrange broccoli and crab-flavored fish pieces. Set dishes aside. 

For sauce, in medium saucepan cook mushrooms and garlic in margarine over medium-high heat about 4 minutes or until mushrooms are tender. Stir in flour and pepper. Then, stir in milk. Cook and stir until thickened and bubbly; remove from heat. Stir in cheddar cheese until melted. Spoon sauce on top of broccoli and fish in dishes. Cover dishes with foil and chill for 2 to 24 hours. 

Before serving, bake, covered, in a 400 degree F. oven for 20 to 25 minutes or until bubbly. Combine Parmesan cheese and cracker crumbs and sprinkle on top of each serving. Makes 4 servings. 

Nutrition facts per serving: 
calories: 184; total fat: 8g; cholesterol: 34mg; 
sodium: 667mg; carbohydrate: 13g; protein: 17g



FLORENTINE FISH PINWHEELS 

~Submitted by Jean, Syracuse, NY

3 cups fresh spinach leaves, chopped
1 egg, beaten
1/4 cup soft breadcrumbs
1/4 teaspoon dried whole thyme
Dash of pepper
4 flounder fillets (1 pound)
1 1/2 teaspoons cornstarch
2 tablespoons water
1 (6-ounce) can vegetable cocktail juice
Fresh parsley sprigs

Place spinach in a vegetable steamer. Place over boiling water, and steam just until wilted; drain well, and chop. Combine spinach, egg, breadcrumbs, thyme, and pepper in a small bowl; set aside. Rinse fillets with cold water, and pat dry. Spoon one-fourth of mixture in center of each fillet; roll up jellyroll fashion, beginning at narrow end, and place seam side down in an 8-inch square baking dish. Cover and bake at 375 degrees for 15 to 20 minutes. Transfer rolls to a serving platter, and keep warm. Combine cornstarch and water in a small saucepan, stirring until smooth. Stir in cocktail juice. Cook over medium heat until thickened and bubbly. Pour sauce over fish rolls. Garnish with fresh parsley, and serve immediately.

Makes 4 servings, about 150 calories, 3 g fat, 125 mg cholesterol and 330 mg sodium per serving.



SPICY BAKED TROUT

~Submitted by Treva, Eastern TN

Bake the fish with only a small amount of oil, and enjoy a heart-healthy Tex-Mex meal. 

2 pounds trout fillet, cut into 6 pieces (any kind of fish can be used) 
3 tablespoons lime juice (about 2 limes) 
1 medium tomato, chopped 
1/2 medium onion, chopped 
3 tablespoons cilantro, chopped 
1/2 teaspoon olive oil 
1/4 teaspoon black pepper 
1/4 teaspoon salt 
1/4 teaspoon red pepper (optional) 

Preheat oven to 350ºF. 

Rinse fish and pat dry. Place in baking dish. 

In a separate dish, mix remaining ingredients together and pour over fish. 

Bake for 15 to 20 minutes or until fork-tender. 

Yield: 6 servings--Serving size: 1 piece 

Each serving provides: Calories: 230; Total fat: 9 g; 
Saturated fat: 2 g; Cholesterol: 58 mg; Sodium: 162 mg; 
Calcium: 60 mg; Iron: 1 mg

SHRIMP AND CHICKEN PAELLA

~Submitted by Jean, Syracuse, NY

Vegetable nonstick cooking spray
1 bag (from 14 ounce box) precooked rice, about ¾ cup
2 cans (14.5 ounces each) low sodium diced tomatoes
½ tsp ground turmeric (or 1 tsp saffron threads)
1 pkg (12 ounces) frozen, tail off, deveined, cooked shrimp (about 3 cups), defrosted
2 chicken tenders (about 4 ounces) cut into bite-size chunks
1 cup frozen green peas, defrosted

Preheat oven to 400 degrees. Lightly coat an 8 x 8-inch glass baking dish with cooking spray. Empty bag of rice into baking dish, and shake to distribute evenly. Empty 1 can of tomatoes with juice over the rice, and sprinkle turmeric over tomatoes. Add shrimp and chicken, distributing evenly. Add peas. Drain second can of tomatoes; discard juice. Distribute tomatoes over shrimp and chicken. Cover casserole with a 9-inch square piece of waxed paper. Bake for 30 minutes. Remove from oven and let rest, covered, for 5 minutes. To serve, spoon 1 cup of paella into a shallow, rimmed soup bowl.

Makes (6) 1 cup Servings
Dietary Exchanges:
1 Starch
2 Meats
1 Vegetable
Nutrients Per Serving:
175 Calories
7% Calories from Fat
1 gram Total Fat
1 gram Saturated Fat
19 grams Carbohydrates
19 grams Protein
97 mg Cholesterol
152 mg Sodium
2 grams Fiber

Source: Diabetic Cooking, January/February 2004



CONFETTI TUNA IN CELERY STICKS

~Submitted by Jean, Syracuse, NY

Ingredients:
1 (3 oz) pouch of STARKIST® Premium Albacore or Chunk Light Tuna
1/2 c shredded red or green cabbage
1/2 c shredded carrot
1/4 c shredded yellow squash or zucchini
3 tbsp reduced-calorie cream cheese, softened
1 tbsp plain low-fat yogurt
1/2 tsp dried basil, crushed
salt and pepper to taste
10 to 12 (4-inch) celery sticks, with leaves if desired

Directions:
In a small bowl toss together tuna, cabbage, carrot and squash. Stir in cream cheese, yogurt, and basil. Add salt and pepper to taste. With small spatula spread mixture evenly into celery sticks. 

Makes 10 to 12 Servings.

Nutrients Per Serving:
32 Calories
1 g Fat
1 g Saturated Fat
3 g Carbohydrate
3 g Protein
5 mg Cholesterol
90 mg Sodium
1 g Fiber

Source: Starkist Tuna

SALMON AND GREEN PEPPERCORN STRUDEL

~Submitted by Jean, Syracuse, NY

Makes 2 servings
Prep: 35 minutes
Bake: 20 minutes

Ingredients
2 teaspoons whole green peppercorns
1 tablespoon margarine or butter
4 teaspoons all-purpose flour
dash salt
3/4 cup half-and-half, light cream, or milk
1-1/4 cups flaked cooked salmon or tuna
4 sheets frozen phyllo dough (17x12-inch rectangles), thawed
3 tablespoons margarine or butter, melted
1 tablespoon brandy or dry white wine
1 tablespoon half-and-half, light cream, or milk

Directions
1. In a small saucepan cook green peppercorns in 1 tablespoon hot margarine or butter for 1 minute. Stir in the flour and dash salt. Stir in the 3/4 cup half-and-half, light cream, or milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove half of the peppercorn mixture from the pan. Cover with plastic wrap and set aside. Stir salmon or tuna into remaining mixture in saucepan. Set aside. 

2. Unfold phyllo dough. Brush 1 sheet of phyllo dough with some of the 3 tablespoons melted margarine or butter. Top with a second sheet of phyllo, then brush with more margarine. Repeat layering with remaining phyllo sheets and margarine (reserve some of the margarine). Cut the phyllo stack lengthwise in half. 

3. To assemble, spread half of the salmon mixture along one short side of each phyllo strip to within 1 inch of the long sides. Fold the short end of phyllo over the salmon mixture and roll up, folding in the sides as you roll. Brush the seam with margarine; press to seal. Place rolls, seam side down, in a shallow baking dish. Cut diagonal slits about 1 inch apart in the top layers of each roll. Brush with the remaining 3 tablespoons margarine. Bake in a 400 degree F oven 20 minutes or until phyllo is golden. 

4. In a small saucepan heat brandy over medium heat. Add reserved peppercorn mixture, stirring with a wire whisk. Stir in 1 tablespoon half-and-half. Heat through. Spoon sauce onto individual plates. Place a strudel roll in center. Makes 2 servings. 

Nutritional Information
Nutritional facts per serving
calories: 710, total fat: 45g, saturated fat: 13g, cholesterol: 119mg, sodium: 551mg, carbohydrate: 40g, protein: 34g 

Serving Suggestions:
Accent this elegant entree with mixed-green salads drizzled with your favorite dressing, a side dish of baby zucchini and red onion, and glasses of dry white wine.




OVEN FRIED FISH FINGERS

~Submitted by Treva, Eastern TN

Crisco No-Stick Cooking Spray or any no-stick spray is good
1/2 cup seasoned fine dry bread crumbs 
1 tablespoon grated Parmesan cheese 
3/4 teaspoon dried marjoram leaves 
1/2 teaspoon paprika 
1/4 teaspoon dried thyme leaves 
1/8 teaspoon garlic powder 
2 teaspoons lemon peel, grated 
4 pieces cod fillets or loins 
3 tablespoons lemon juice 
2 tablespoons water 
Minced fresh parsley 
tartar sauce 

Heat oven to 425°F. Line baking sheet with foil. Spray foil with Crisco No-Stick Cooking Spray.

Combine bread crumbs, cheese, marjoram, paprika, thyme, garlic powder and lemon peel in small shallow dish. Rinse fish fillets. Pat dry. Cut into desired size.

Combine lemon juice and water in separate shallow dish. Dip each fish finger into lemon mixture, then into crumb mixture, coating well. 

Place on foil. Spray tops. Bake at 425°F for 10 to 12 minutes or until fish flakes easily with fork. Let stand 2 to 3 minutes in pan. Remove to serving plate. Sprinkle with parsley. 

Serve with Tartar Sauce or a salsa is fun too.



TUNA SALAD FOR TWO

~Submitted by Jean, Syracuse, NY

2 cups lettuce -- torn
1 package corkscrew macaroni - 5 oz -- cooked and drained
1 can tuna-6 1/8 oz; drained -- flaked
1 medium tomato -- cut into wedges
1 celery rib -- sliced
1 carrot -- peeled & sliced
1 small cucumber -- sliced
1/4 cup green pepper strips
1 cup broccoli florets
1/2 cup provolone or mozzarella -- cheese; julienned

Dressing:
1/4 cup olive oil
1 tablespoon lemon juice
1 small garlic clove -- minced
1 1/2 teaspoons white wine vinegar
3/4 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper

On two salad plates, arrange the first 10 ingredients in order listed. 

In a jar with tight-fitting lid, combine dressing ingredients; shake well. 

Pour over salads and serve immediately.

BAKED SEAFOOD DIP

4 T. butter
1 C. baby scallops, rinsed and drained (about 8 ounces)
3 T. flour
2 C. half and half
1 1/2 C. Asiago cheese
2 C. medium, peeled, shelled and deveined cooked shrimp
6 oz. can chopped clams, well drained
1 to 2 Tbsp. grated Parmesan cheese
Tostitos "Scoops" chips for dipping

In a large skillet, melt 1 T. butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 T. butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon into a 9 inch glass pie plate. Sprinkle with the Parmesan cheese. 

Bake in a preheated 350°F. oven for about 15 minutes, until the top is golden brown.

Source: Adapted from a recipe from the Los Angeles Times. This is very good on top of angel hair pasta as a main course, too.



LOBSTER BISQUE

INGREDIENTS:
1 cup chicken broth
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1 pound cooked and cubed lobster meat *see notes
1/2 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper 

DIRECTIONS:
1. In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes. 

2. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created. 

3. Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled. 

*Notes: I use imitation lobster. Works fine. I also sprinkle each serving with some grated Parmesan cheese. Yum!

Source: Adapted from a recipe I found somewhere years ago.



SHRIMP LINGUINE ALFREDO

"Elegant but simple, fast and very impressive!"

INGREDIENTS:
1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish 

DIRECTIONS:
1. Cook pasta in a large pot of boiling water until al dente; drain. 

2. Meanwhile, melt butter in a large saucepan. Sauté onion and garlic over medium heat until tender. Add shrimp; sauté over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens. 

3. Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices. 

Yields: 4 servings 

Source: My Tried & True Quick & Easy (AllRecipes) cookbook, which I love



CRISPY FLOUNDER 

This method works with most any fish fillets. I like to sprinkle each fillet with some cayenne pepper before coating.

1/3 cup mayonnaise
1 pound flounder fillets
1 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese

Place mayonnaise in a small dish. Mix crumbs and cheese in another shallow dish. Coat the fish with mayonnaise and dip in crumb mixture to coat well.

Arrange in a shallow baking dish. Bake uncovered at 375 for 25 minutes.



SAVANNAH SEAFOOD PARMESAN

This recipe calls for large shrimp. I priced shrimp when I was going to prepare this and opted for the medium (cheaper and no difference in taste!). I didn't have seafood cocktail sauce so I used ketchup and a dab of bottled horseradish. I believe you could forego the fresh crabmeat and use imitation, but fresh shrimp is essential to this recipe.

1 lb unpeeled large shrimp 
1 cup water 
1/2 cup butter or margarine 
2 garlic cloves, minced 
1/2 cup all-purpose flour 
3 cups half-and-half 
1/3 cup dry white wine 
1 (8 ounce) bottle clam juice 
2 tablespoons seafood cocktail sauce 
3/4 teaspoon Old Bay Seasoning 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1 1/2 cups freshly grated parmesan cheese, divided 
1 cup fresh lump crabmeat, drained and picked over 
1 (4 ounce) jar diced pimentos, undrained 
2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme) 
16 ounces bow tie pasta, cooked 

Peel shrimp, reserving shells; devein shrimp and chill. 

Add reserved shrimp shells and 1 cup water to a saucepan; bring to a boil. Lower heat and simmer, uncovered, 2 minutes. Pour stock through a wire-mesh sieve into a measuring cup; discard shells. 

Melt butter in a saucepan over medium heat; add in garlic; stir/sauté 2 minutes. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in shrimp stock and half-and-half until smooth. Add in wine, clam juice, and the next 4 ingredients. Cook, whisking constantly for 5 minutes or until thickened and bubbly. 

Stir in shrimp, 3/4 cup parmesan cheese and the next 3 ingredients. 

Combine sauce and pasta, tossing to coat. 

Transfer mixture to a lightly greased 13x9 inch baking dish. 

Sprinkle with the rest of the parmesan. 

Bake in a 350° oven for 25-30 minutes or until bubbly.

Serves 8 - 10.

Source: Southern Living Magazine

SHOP HERE TO SUPPORT A TO Z RECIPES:

Maggie's Choice:

Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
Price: $11.97 & eligible for F-R-E-E Super Saver Shipping
You Save: $7.98 (40%)



Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
Price: $15.72 & eligible for F-R-E-E Super Saver Shipping
You Save: $9.23 (36%)



Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
by Jan Karon, Martha McIntosh
Price: $18.87 & eligible for F-R-E-E Super Saver Shipping
You Save: $11.08 (36%)



Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
Price: $18.87 & eligible for F-R-E-E Super Saver Shipping
You Save: $11.08 (36%)



Fix-It and Forget-It Cookbook
Feasting with Your Slow Cooker (Plastic Comb)
by Dawn J Ranck
69 used & new from $7.99



The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
Price: $8.43 & eligible for F-R-E-E Super Saver Shipping
You Save: $2.52 (23%)



Best American Side Dishes (Best Recipe) (Hardcover)
by Cook's Illustrated Magazine
Price: $22.05 & eligible for F-R-E-E Super Saver Shipping
You Save: $12.95 (37%)



The 15-Minute Gourmet
Vegetarian (15-Minute Gourmet) (Paperback)
by Paulette Mitchell
Price: $12.32 & eligible for F-R-E-E Super Saver Shipping
You Save: $6.63 (34%)






           

          

        

          

     

              

                      





Fine Outdoor Furniture at HomeClick.com - L-o-w Prices and Free Shipping






Groceries from Amazon, F-r-e-e Shipping & No Tax!