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"Americans, indeed, often seem to be so overwhelmed by their children that they’ll do anything for them except stay married to the co-producer."
~Katharine Whitehorn, British journalist, writer, and columnist

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

Enough

~Shared by Treva, NC

Please give me...
Enough tears to keep me human,
Enough humor to keep me wise,
Enough setbacks to keep me humble,
Enough accomplishments to keep me confident,
Enough waiting to teach me patience,
Enough hope to teach me trusting,
Enough friends to give me love,
Enough memories to give me comfort.

Did You Know...

~Shared by Mary S., Nashville, TN

Americans eat billions of slices of pizza each year; the annual per capita pizza consumption is 23 pounds.

Saturday night is the biggest night of the week for eating pizza.  Americans eat 90 acres of pizza per day.

During TV news broadcasts, most pizza is ordered during the weather, and the delivery folks report that women are better tippers!

Post Columbus - Tomatoes were brought back to Europe from the New World. Originally they were thought to be poisonous, but later became accepted and added to pizza.

In  the 16th century - Maria Carolina, the Queen of Naples convinced her husband, King Ferdinand IV to allow the peasant dish pizza to be made in the royal oven.

In 1889 Raffaele Esposito, the most famous PIZZAIOLO (pizza chef) created a pie for Queen Margherita - tomato, basil and cheese, (to resemble the Italian flag) which remains the basis for American pizza.

In 1905, the first US Pizzeria opens in New York City at 53 1/2 Spring St.

PLEASE, TELL ME THIS WON'T HAPPEN TO US!!!

~Shared by Pat M., Reno, NV
     
FAMILY
Three sisters ages 92, 94 and 96 live in a house together. One night the 96 year old draws a bath.  She puts her foot in and pauses.....  She yells to the other sisters, "Was I getting in or out of the bath?"  The 94 year old yells back, "I don't know.  I'll come up and see."  She starts up the stairs and pauses "Was I going up the stairs or down?"  The 92 year old is sitting at the kitchen table having tea listening to her sisters..  She shakes her head and says, "I sure hope I never get that forgetful, knock on wood."  She then yells, "I'll come up and help both of you as soon as I see who's at the door."

TELL ME THIS WON'T HAPPEN TO ME
An elderly Floridian called 911 on her cell phone to report that her car has been broken into.  She is hysterical as she explains her situation to the dispatcher:  "They've stolen the stereo, the steering wheel, the brake pedal and even the accelerator! " she cried.  The dispatcher said, "Stay calm.  An officer is on the way."  A few minutes later, the officer radios in. "Disregard." He says, "She got in the back-seat by mistake."

I CAN HEAR JUST FINE!
Three retirees, each with a hearing loss, were playing golf one fine March day.  One remarked to the other, "Windy, isn't it?" "No," the second man replied, "it's Thursday..."  And the third man chimed in, "So am I.  Let's have a beer."

SUPERSEX
A little old lady was running up and down the halls in a nursing home.  As she walked, she would flip up the hem of her nightgown and say "Supersex." She walked up to an elderly man in a wheelchair Flipping her gown at him, she said, "Supersex." He sat silently for a moment or two and finally answered, "I'll take the soup."

ROMANCE
An older couple were lying in bed one night.  The husband was falling asleep but the wife was in a romantic mood and wanted to talk.  She said:  "You used to hold my hand when we were courting."  Wearily he reached across, held her hand for a second and tried to get back to sleep.  A few moments later she said:  "Then you used to kiss me."  Mildly irritated, he reached across, gave her a peck on the cheek and settled down to sleep.. Thirty seconds later she said:  "Then you used to bite my Neck."  Angrily, he threw back the bed clothes and got out of bed. "Where are you going?" she asked. "To get my teeth!"

OLD FRIENDS
Two elderly ladies had been friends for many decades.  Over the years, they had shared all kinds of activities and adventures. Lately, their activities had been limited to meeting a few times a week to play cards. One day, they were playing cards when one looked at the other and said, "Now don't get mad at me..  I know we've been friends for a long time but I just can't think of your name.  I've thought and thought, but I can't remember it.  Please tell me what your name is." Her friend glared at her.  For at least three minutes she just stared and glared at her. Finally she said, "How soon do you need to Know?"

SENIOR DRIVING
As a senior citizen was driving down the freeway, his car phone rang.  Answering, he heard his wife's voice urgently warning him, "Herman, I just heard on the news that there's a car going the wrong way on Interstate 77. Please be careful!" "Hell," said Herman, "It's not just one car.. It's hundreds of them!"

DRIVING
Two elderly women were out driving in a large car - both could barely see over the dashboard.  As they were cruising along, they came to an intersection.  The stoplight was red, but they just went on through. The woman in the passenger seat thought to herself "I must be losing it.  I could have sworn we just went through a red light."  After a few more minutes, they came to another intersection and the light was red again.   Again, they went right through.  The woman in the passenger seat was almost sure that the light had been red but was really concerned that she was losing it.  She was getting nervous.  At the next intersection, sure enough, the light was red and they went on through.  So, she turned to the other woman and said, "Mildred, did you know that we just ran through three red lights in a row?  You could have killed us both!" Mildred turned to her and said, "Oh! Am I driving?"

Please !!!! TELL ME THIS WON'T HAPPEN TO US

THYME-INFUSED TOMATO TARTLET

~Shared by Larry Holmes, Toronto, Canada

1 package frozen puff pastry, thawed
2 tablespoons tapenade (olive paste)
1 pint (500 ml) cherry tomatoes
6 sprigs thyme
Freshly ground pepper

Roll out the pastry about 1/8 inches thick.   Cut out six 4-inch circles.  Place the pastry circles on a baking sheet and prick with a fork not quite to the edge.  Chill at least 15 minutes.

Preheat oven to 425 degrees F.  Spread each pastry circle with the tapenade not quite to the edge.

Cut the tomatoes in half.  Top each circle with the tomato halves, leaving the outside edge of the pastry free.  Top with sprig of thyme and freshly ground pepper.

Bake the tarts for 15 minutes or until puffed and lightly browned.  Serve warm.


COPYCAT HILTON HOTEL CREME BRULEE CHEESECAKE

~Shared by Treva, NC

48 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 tablespoons sour cream
6 eggs
3/4 cup heavy cream
3 cups vanilla wafer crumbs
3/4 cup (1 1/2 sticks) unsalted butter, melted
6 tablespoons brown sugar
4 teaspoons orange peel
3/4 cup granulated sugar (for topping)
Boiling water (for baking)
Strawberries, raspberries and blueberries (for garnish)

Heat oven to 325 degrees F.

In a bowl place the cream cheese, 1/2 cups of sugar and sour cream and beat on medium speed until mixture is smooth. Add the eggs, heavy cream and orange peel. Beat until all the mixture is smooth.

In another bowl, mix until well blended the vanilla wafer crumbs, butter and brown sugar. With fingers pat the wafer mixture into a springform pan; top the wafer mixture with the cheese mixture. Place pan into a larger pan and add boiling water to cover halfway up sides of springform pan. Bake for 40 minutes or until set.

Remove very carefully the springform pan from water and let cool for 30 minutes at room temperature.

Refrigerate for 4 hours or until serving time.

Slowly unmold the cake from the pan, sprinkle with the remaining sugar and broil under broiler until sugar melts and browns (be careful not to burn the sugar).

To serve, place cheesecake on a serving platter and surround with fresh strawberries, raspberries and blueberries.


WHITE TEXAS SHEET CAKE

~Shared by Linda H., Rosharon, TX

Make this cake a day ahead. (Note from Linda - I have made the chocolate version for years and everyone loves it.  I made both the white and chocolate versions for my mom's birthday - the old folks where she lives loved having the choice because so many could not eat chocolate.  The white version is delicious!)

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda

Frosting:
1/2 cup butter or margarine
1/4 cup milk
4-1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped nuts

In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan. Bake at 375 degrees for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

FROSTING: Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake. Makes 1 - 10 x 15 x 1 inch sheet cake

Source: Shelly J at Nancy's Kitchen



HONAKER STYLE CLAM FRITTERS

~Shared by Jim D., WA

Bonacker is the name given to natives of the East Hampton, Long Island. Craig Claiborne, longtime food editor of the New York Times, lived near Round Swamp Farm in East Hampton and was a great fan. He tirelessly sought out authentic American cooking and in 1976 called this recipe “Americana, pure and simple”.

INGREDIENTS
1 cup flour
1 teaspoon baking soda
2 teaspoon baking powder
2 eggs
1 tablespoon lemon juice
1/3 cup clam juice (reserved from clams)
1/4 cup milk
1 tablespoon melted butter
Pinch cayenne
2 tablespoon fresh parsley, finely chopped
4 dozen cherrystone clams, shucked, drained, and coarsely chopped
Salt and freshly ground black pepper
vegetable oil

DIRECTIONS
Sift together flour, baking soda, and baking powder in a mixing bowl. Whisk in eggs, lemon juice, clam juice, milk, butter, and cayenne, whisking until batter is smooth. Add parsley and clams, then season with salt and pepper. Mix well.
 
Add vegetable oil to a heavy skillet, to a depth of 1/8-in. and heat over medium heat. When the oil is hot but not smoking, spoon about 2 tablespoon of clam batter for each fritter into the hot oil. (Work in batches and avoid crowding the pan.) Fry until golden on one side, then turn fritters and continue frying about 2 minutes more. Drain on paper towels. Season to taste with salt and pepper.
 
Source: Saveur Magazine


CINNA-SPIN COOKIES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
 
Glaze:
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

Heat oven to 375 degrees F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.

On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.

On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.

Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.


APPLEBEE'S CHICKEN FRIED CHICKEN

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

Chicken:
2 lb. boneless skinless chicken breasts

Egg Wash:
2 cups milk
2 eggs

Dusting:
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Batter:
3/4 cup all-purpose flour
1 cup whole-wheat flour
1 1/2 cups water
1 cup milk
2 eggs
1 teaspoon granulated garlic
1 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 tablespoon vegetable oil
2 teaspoons paprika
1 teaspoon black pepper

Coating:
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon paprika
1 teaspoon black pepper

Country Gravy:
3 cups milk
1 cup chicken broth, canned or from powder
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1 1/2 teaspoons black pepper Salt (to taste)
1/4 cup cornstarch
1/3 cup cold tap water

Bring milk and chicken broth for gravy to simmer over low-medium heat (don't scorch). Next, add garlic, onion powder, pepper and salt. In a small cup/bowl, add corn starch to cold water and mix thoroughly until starch is dissolved. Increase heat to gravy and slowly stir in the starch/water mixture as it bubbles and thickens.

Preheat vegetable oil in skillet or fryer to 350F at a 2-3 inch depth. Be careful not to exceed temperature to reduce the risk of fire. Mix dry ingredients for "dusting" and "coating" in two large bowls until evenly mixed. Mix dry ingredients for batter in large bowl until evenly mixed. Add oil, crack and add eggs, then milk and water. Beat by hand until lumps are minimal.

In order: place the chicken breasts one-by-one into the dusting and cover both sides with a thin layer of product; dip into batter and remove (allow excess to drain); place in breading and "seal" in batter with a dry, but not excessively thick, coating. Fry immediately. Be careful not to remove coating from chicken breasts when handling and placing into the oil. Fry for approximately six to eight minutes. Internal temperature should be a minimum of 165 F. Remove and drain on paper towel. Serve with gravy


EGGPLANT CASSEROLE

~Shared by Johnny, LA

Ingredients:

1 lg. eggplant
1 can chopped tomatoes
1 onion, chopped
1 clove garlic, chopped
1 lb. ground beef
3 Tbsp. sugar
1 tsp. sweet basil
2 eggs, beaten with 2 Tbsp. water
2/3 cup bread crumbs
Parmesan cheese

Directions:

Peel eggplant and slice. Sprinkle slices with salt & put in strainer. Saute onion and garlic in oil; add ground beef and brown. Add tomatoes, sugar, salt and pepper. Simmer about 30 minutes. Add sweet basil and simmer 10 minutes. Squeeze excess moisture out of eggplant slices and brown in oil.

In casserole place layer of eggplant slices; sprinkle with some bread crumbs and spoon on some beaten egg sauce with meat and Parmesan cheese. Repeat. Bake uncovered at 350 degrees F for 30 minutes.


BUTTERMILK POUND CAKE

~Shared by Barb C., Chula Vista, CA

Ingredients

3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
6 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.

2. In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.

3. Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Source: LilBitsofThisnThat-PSP@yahoogroups.com


1948 ORIGINAL BARBECUE SAUCE

~Shared by Jim H., Calgary, Alberta, Canada
 
Ingredients:
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons butter or margarine, melted
1 can (14 1/2-ounce size) whole tomatoes
1 can (8-ounce size) tomato sauce
1/2 cup chopped celery
1/3 cup white vinegar
1/4 cup chopped green pepper
2 fresh celery leaves, chopped
1 bay leaf
3 tablespoons molasses
1 1/2 teaspoon salt
2 teaspoons dry mustard
2 teaspoons hot sauce
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 slices lemon
 
Directions:
Saute onion and garlic in butter in a saucepan until tender.

Stir in tomatoes and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes; stir occasionally. Remove and discard bay leaf and lemon slices.

Process mixture through a food mill or in a food processor, if desired.

Use sauce for basting, or serve with chicken.

Serves/makes 3 cups.

Source: CDKitchen


MIGAS

~Shared by Larry J., Spring Hill, TN

Start your day off right with a mighty meal

INGREDIENTS:

4 Tablespoons butter
3 large bell peppers, chopped
3 large onions, chopped
3 large tomatoes, chopped
3 garlic cloves, minced
1 pound bulk pork sausage, crumbled, fried and drained
12 eggs
1/2 cup milk
1-1/2 cups grated Cheddar cheese
1/2 to 1 teaspoon cumin
Salt to taste
Pepper to taste

TO PREPARE:

Saute vegetables and garlic in butter.  Cook until most of liquid has been reduced.  Remove half of vegetable mixture from skillet and reserve to pass as a sauce.  Beat eggs, milk, cheese, cumin, salt and pepper together.  Add egg mixture and cooked sausage to skillet and scramble until eggs are cooked to taste.  Serve immediately and pass vegetable sauce to top the eggs.

SERVINGS:  12

Source: "Traditions...A Taste of the Good Life" by The Junior League of Little Rock



BISCUITS WITH PORK SAUSAGE GRAVY

~Shared by Treva, NC
 
Makes: 5 servings
 
Biscuits:
1 can (12 oz) refrigerated buttermilk biscuits (OR MAKE YOUR OWN)

Gravy:
1 lb bulk pork sausage
1/4 cup butter
1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
1 & 3/4 cups  reduced-sodium chicken broth (from 32-oz carton)
1/4 cup half-and-half

1. Bake biscuits as directed on can.

2. Meanwhile, crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently. Remove sausage from skillet. Drain. Set aside.

3. Melt butter in medium saucepan over medium heat. With wire whisk, stir in flour, garlic powder and pepper. Gradually stir in broth and half-and-half. Cook until mixture thickens, stirring constantly. Stir in cooked sausage. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.


CREAMY FROZEN PEA SOUP WITH POTATOES AND PANCETTA
Crema di Piselli, Patate e Pancetta

~Shared by Linda H., Rosharon, TX

Creamed soups are part of alta cucina (refined cooking) and for the most part are found in chic northern Italian restaurants but that does not mean that they are difficult to make at home. This velvety pea soup is thickened with potato and served with crisp pancetta and fried bread triangles.

Serves 4

2 tablespoons butter
2 thin slices bread, crusts removed and cut diagonally into triangles
2 tablespoons olive oil
1/4 pound pancetta, diced
1 large white onion, chopped
2 large potatoes, peeled and shredded
4 cups fresh or frozen peas
1 chicken boullion cube, crushed
4 cups hot water
2 sprigs thyme tied together
Salt to taste
Grinding black pepper

Melt the butter in a small saute pan and when it is bubbly, brown the bread slices on both sides. Transfer them to a small dish and set aside.

Heat the olive oil in a soup pot and brown the pancetta; when it is crispy, transfer it to a dish and set aside.

Stir in the onion and potatoes and cook until the onion begins to soften, but not brown. Stir in the peas and the crushed boullion and cover the mixture with hot water. Add the thyme, salt and pepper and bring to a boil. Reduce the heat to medium and cook uncovered for about 20 minutes or until the potatoes are very soft.

Remove the thyme and discard it. Puree the soup in batches in a food processor or with an immersion blender.

Return the soup to the soup pot and reheat. Ladle the soup into individual soup bowls and sprinkle the tops with some of the pancetta. Serve hot with two bread triangles.

For a thinner soup, add more water or for a richer taste, add non-fat Half and Half or heavy cream.

Source: CiaoItalia


MEAT FILLED CANNELLONI

~Shared by Jim D., WA

2 Tbsp. olive oil
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic
One quarter cup dry sherry
2 eggs
1 cup Parmesan cheese
4 oz. Canadian bacon, diced
4 oz. prosciutto, diced
One quarter cup fresh parsley
Extra grated Parmesan cheese
1 16-oz. jar marinara sauce

Heat oil in a skillet and brown ground beef (We used ground buffalo. It tastes great and is very low in fat), add onion and garlic and saute until tender. Add dry sherry and cook for several minutes over low heat. Remove from heat and allow to cool slightly. In a food processor, process meat mixture along with eggs, cheese, Canadian bacon, prosciutto and fresh parsley. Process until smooth but still somewhat crumbly. The next step is to fill 4 x 5-inch flat cooked pasta sheets with mixture. You may buy pasta sheets or make then on your own, recipe to follow.

Pasta Recipe

2 and one half cups all-purpose flour
One half cup cake flour
1 Tbsp. olive oil
5 eggs, beaten
Pasta Press

Place both flours in a food processor and pulse together. Add eggs and olive oil and pulse until a smooth dough ball forms. Place dough ball on a lightly floured surface and knead for several minutes. Separate dough into 4 equal parts and wrap in plastic wrap. Allow to sit for 30 minutes. Remove one part of the dough at a time and knead slightly. Flatten out and fold into a rectangle and start through a pasta press. Start on the highest setting and run the pasta through several times, then switch to the next setting and run through only once, ending with the next to last setting. You should end up with a long sheet of pasta that is approximately 4 inches wide and several feet long. Cut the pasta into 5 inch sheets. Place pasta sheets in boiling water for only a couple of minutes (fresh past cooks very fast). Place cooked pasta sheets in cold water to stop cooking process. Remove and pat dry before filling.

If you a using dry pasta, cook according to manufacturer's instructions and then drain. To fill cannelloni, spread 2 Tbsp. of mixture on each sheet and roll up. Place the marinara sauce along the bottom of a 13 x 9 inch baking dish and place each filled cannelloni seam side down in the pan. You may need two pans because this recipe makes a lot. Sprinkle with grated Parmesan cheese and bake at 375 for about 20 minutes or until cheese is bubbly and golden brown.

The Skinny: With the filling, use the leanest beef (or buffalo) you can find and your favorite egg substitute. I would not use egg substitute if you are making your own pasta.


AUNT CHILADA'S CLASSIC SANGRIA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Juice of 4 oranges
1 1/2 tablespoons sugar
1 bottle red wine, chilled
3 strips orange zest
3 strips lemon zest
Juice of 2 lemons
3 cups soda water or lemon-lime soda, chilled
5 to 7 fresh mint leaves
Orange and lemon slices for garnish
 
Stir the orange juice and sugar until the sugar is completely dissolved. Pour the wine into a large bowl along with a handful of ice cubes. Add the orange juice, fruit zests and lemon juice to the wine. Transfer to a pitcher and then add the soda water. Garnish with mint leaves and fruit slices. Serve at once.

Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona


LENTIL & WILD RICE LOAF

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

1 1/2 C water
1 1/2 T soy sauce, divided
3/4 C dry brown lentils
1 C cooked wild rice
1/2 C oat bran
1/2 C minced celery
1/2 C chopped walnuts
2 cloves garlic, minced
2 tsp. onion powder
1/2 tsp. curry powder
1/2 tsp. dill
1/2 tsp. fennel
1/2 tsp. pepper
1/2 tsp. sage

Preheat oven to 375° F. Bring water to a boil in a saucepan. Add 3/4 tablespoon soy sauce and the lentils. Reduce heat and simmer for 30 minutes or until lentils are tender. Do not drain. Stir the lentil mixture in a large bowl with the remaining ingredients. Mix well -- the lentils will break down. Place in a lightly greased loaf pan. Brush top of loaf with remaining soy sauce. Bake for about 45 - 60 minutes or until crisp on the outside. Let stand for 10 minutes before slicing and serving.

Source: FabulousFoods.com


PAPITAS CON CHILE
(Potatoes with Chile)

~Shared by Johnny, LA

INGREDIENTS:

3 tablespoons butter
3 tablespoons olive oil
3 pounds potatoes, peeled and diced into 1/2-inch cubes
3 tablespoons water
5 cloves garlic
1/4 cup chilepin chiles
1 cup water
1/2 teaspoon salt

PREPARATION:

Heat the butter and olive oil in a large skillet and add the diced potatoes. Toss and turn the potatoes with a spatula for 1 minute. Reduce heat to a simmer, add 3 tablespoons of water, and cook the potatoes at low heat while you make the chile sauce.

Place the garlic, chiles, 1 cup water, and salt in a blender and puree thoroughly. Pour this mixture over the potatoes and simmer for 10 to 15 minutes, or until potatoes are tender.

Got a sinus problem - never fear - after this one - you might not even have any nasal passages.


ROSEMARY BISCUITS

~Shared by Barb C., Chula Vista, CA
 
Ingredients

3 ounces reduced-fat cream cheese, cubed
1 3/4 cups reduced-fat biscuit/baking mix
1/2 cup fat-free milk
2 teaspoons minced fresh rosemary

Directions

1. In a large bowl, cut cream cheese into biscuit mix until crumbly. Stir in milk and rosemary just until moistened. Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into for 3-in. squares; cut each square diagonally in half. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.

Source: LilBitsofThisnThat-PSP@yahoogroups.com


BOURBON CHICKEN

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

35 min;15 min prep
Serves 4

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

Source: Recipezaar



STUFFED-CRUST LEMON LAYER PIE

~Shared by Marilyn, Canton, OH

This State Fair Pie Contest winner boasts an almond-filled crust beneath luscious layers of lemon filling.
 
Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (7 oz) almond paste
1/4 cup toasted sliced almonds
1/4 cup granulated sugar
 
Filling (first layer)
1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/3 cup fresh lemon juice
3 eggs yolks, well beaten
2 tablespoons butter
1 1/2 cups boiling water
1 teaspoon lemon extract
1 teaspoon lemon peel
3 drops yellow food color
 
Filling (second layer)
1 cup powdered sugar
1 package (8 oz) cream cheese, softened
1 1/2 cups whole milk
2 boxes (4-serving size each) lemon instant pudding and pie filling mix
 
Garnish
1/2 cup powdered sugar
4 oz mascarpone cheese
1 cup whipping cream
 
DIRECTIONS
   
Heat oven to 350°F. Unroll 1 pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom. In food processor, crumble almond paste; add almonds and 1/4 cup granulated sugar. Cover; process 1 minute. Spread in crust-lined pie plate. Top with second crust; press down. Crimp edges together. Prick crust several times with fork. Bake about 30 minutes or until golden brown.

In 2-quart saucepan, mix 1 1/2 cups granulated sugar, the cornstarch and salt with wire whisk. Beat in cold water and lemon juice. Add egg yolks; beat until smooth. Add butter; gradually stir in boiling water. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes. Remove from heat; add lemon extract, lemon peel and food color. Cover surface with plastic wrap. Cool 30 minutes. Pour into pie plate. Refrigerate 30 minutes.
   
Meanwhile, in small bowl, beat 1 cup powdered sugar and the cream cheese with electric mixer on medium speed until smooth.  Beat in milk until well blended. Add pudding; beat 2 minutes longer or until thickened. Pour into pie plate.
   
In medium bowl, beat garnish ingredients with electric mixer on high speed about 2 minutes or until stiff peaks form. Place mixture in decorating bag fitted with star tip. Decorate top of pie as desired. Cover and refrigerate any remaining pie.

Yield: 8 servings



CHICKEN 'N' CORN BREAD BAKE

~Shared by Treva, NC
 
Here's southern comfort food at its best! This casserole is delicious made with chicken or turkey.

PREP 25 min. COOK 25 min. TOTAL 50 min.
 
2 & 1/2 cups reduced-sodium chicken broth
1 small onion, chopped
1 celery rib, chopped
1/8 teaspoon pepper
4 & 1/2 cups corn bread stuffing mix, divided (I use Pepperidge Farm)
4 cups cubed cooked chicken
1 & 1/2 cups (12 ounces) sour cream
1 can (10 & 3/4 ounces) condensed cream of chicken soup, undiluted
3 green onions, thinly sliced
1/4 cup butter, cubed
cranberry sauce (optional)

In a large saucepan, combine the broth, onion, celery and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until vegetables are tender. Stir in 4 cups stuffing mix. Transfer to a greased 13-in. x 9-in. baking dish. Top with chicken. In a small bowl, combine the sour cream, soup and green onions. Spread over chicken. Sprinkle with remaining stuffing mix; dot with butter. Bake, uncovered, for 325° for 25-30 minutes or until heated through.

Yield: 8 servings.

Nutrition Facts One serving: 1 cup Calories: 441 Fat: 22 g Saturated Fat: 11 g
Cholesterol: 111 mg Sodium: 1202 mg Carbohydrate: 29 g Fiber: 2 g Protein: 27 g

Source: Country Woman


SLICE OF HEAVEN SPICE CAKE

~Shared by Linda H., Rosharon, TX

1 box spice cake mix
1 can (21 oz.) LUCKY LEAF Apple Pie Filling
1/3 cup Musselman’s Apple Butter
3 large eggs
1 package (8 oz.) cream cheese, softened
1 stick butter or margarine, softened
1 cup confectionery sugar
4 Tbsp. Musselman’s Apple Butter

Preheat oven to 350 degrees. Grease pan.

Cake: Combine dry cake mix with can of apple pie filling, apple butter, and eggs (do not add oil or water). Stir well. Bake for the amount of time directed on box of cake mix. Reference cake mix box for appropriate pan size.and baking times.  Cool cake.

Icing: Blend cream cheese, butter, confectionery sugar and 4 Tbsp of Apple Butter until smooth. Spread icing on cooled cake.

Servings: 10-16

Source: Lucky Leaf


SPINACH CAESAR SALAD

~Shared by Jim D., WA

6 cups baby spinach, washed and patted dry
1 clove garlic
Two thirds cup freshly grated Parmesan cheese
1 tsp. Dijon mustard
2 Tbsp. red wine vinegar
One quarter cup olive oil
One half tsp. fresh ground pepper
Salt and pepper to taste
Croutons

Rub the garlic clove along the inside of a wooden bowl and discard clove. Place spinach in bowl and sprinkle with cheese. Mix together mustard, vinegar, oil and salt and pepper in a salad cruet and shake well. Pour over spinach just before serving and toss. Sprinkle with croutons and serve.


FLUFFY CHEESECAKE DESSERT

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 cups miniature marshmallows
1/3 cup orange juice
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) container frozen whipped topping, thawed
2 1/2 cups crushed vanilla wafers
1/2 cup butter or margarine, melted

In a large microwave-safe bowl, combine marshmallows and orange juice. Microwave, uncovered, on high for 1-1/2 minutes. Stir until smooth.

In a mixing bowl, beat cream cheese. Add marshmallow mixture; beat just until smooth. Fold in whipped topping.

Combine wafer crumbs and butter; set aside 3/4 cup for topping. Press remaining crumbs into an ungreased 13-in. x 9-in. x 2-in. pan. Spoon cream cheese filling over crust. Sprinkle with reserved crumbs. Cover and refrigerate for 1 hour or until set. Store in the refrigerator.


DOC'S FRUIT CAKE

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

This was one of my Dad's specialties, and he made them in September or October so they would have plenty of time to age and mellow out. It was a ritual to open them all up every couple weeks and pour in a little more sweet sherry, brandy or rum. The finished fruitcake is very dark, rich and sweet, almost more like a fruit candy than the usual fruitcake. These are the kind of fruitcakes that are eaten, and appreciated. The recipe below makes half a dozen or so individual fruitcakes, and can easily be doubled or tripled.

To start the fruitcakes, take a large mixing bowl. In it, mix together well:

1 pound crushed graham crackers
1 pound raisins
1 pint mixed candied fruit
4 cups walnuts, pecans or other such nuts, roughly chopped

Then, in a saucepan add:

3/4 cup milk

Scald gently and stir in:

1 pound marshmallows

Mix till smooth, then dribble into the graham cracker mixture, mixing gently but well until the marshmallow and milk is evenly distributed throughout. Next, line your mold with a sheet of plastic wrap. Small loaf pans, bowl or decorative aspic molds all work well. Pack the fruitcake mix firmly into the mold. If you like, you can decorate the bottom of the mold, (which will be the top of the fruitcake), with glace fruit and/or a few whole nut meats before you add the fruitcake mix. Next, bring up the plastic wrap around the cake to make an airtight seal.

Do the same with the rest of the fruitcake mix. When you are done you should have a half dozen or so individual fruitcakes. Now wrap each fruitcake in a layer of freezer wrap or heavy aluminum foil and seal. Store the fruitcakes in a cool dark place that is safe from vermin. Every couple weeks, open the fruitcakes, sprinkle on an ounce or so of sweet sherry, rum, brandy or whiskey, and reseal. These are best after they have had a chance to age for at least a couple months, and as long as six to eight months of age is


BEEF 'N' GRAVY ON POTATOES

~Shared by Johnny, LA

3 medium potatoes, peeled and cut into 1-inch cubes
1/3 cup water
1 pound ground beef
1 teaspoon garlic powder
1 teaspoon onion powder
1 envelope brown gravy mix
1/4 cup milk
3 tablespoons butter, softened
1/8 teaspoon salt
1/8 teaspoon pepper

Directions:
Place potatoes in water cook until potatoes are tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and onion powder.

Prepare gravy according to package directions. Place the potatoes in a large bowl; add the milk, butter, salt and pepper. Beat on medium speed until smooth. Serve beef and gravy over mashed potatoes.

Instead of using a gravy mix, you can make a roux and make your own fresh made gravy.


EVANGELINE'S STUFFED CRABS

~Shared by Barb C., Chula Vista, CA

Ingredients:

4 lbs. Crab meat (2 special & 2 claw)
1 stick butter or margarine
Parsley (About 1/4 cup, chopped or 1 tbl)
Green onions, finely chopped (about 1/4 cup)
Onions, finely chopped (about 1/4 cup)
Celery, finely chopped (about 1/4 cup)
Bread crumbs (day old bread or French bread)
Milk
Lea & Perrin Worcestershire (1 tbl or to taste)
Pepper (1/8 tea.)
Tabasco (dash)
Fish fry mix

Cooking Instructions:

Saute vegetables in melted butter.

Add to rest of mixture and form into crab shells.

Deep fry. (1 egg into this mixture is optional.)

Yields: about 20 stuffed crabs

May use as stuffing for fish...or placed in a buttered casserole dish and baked!

Source:  LilBitsofThisnThat-PSP@yahoogroups.com



PASTA WITH HOT SAUSAGE SAUCE

~Shared by Treva, NC

"If you like sausage, you'll love this thick, meaty sauce! Try sweet Italian sausage for a less spicy version."

1 pound hot Italian sausage, casings removed
2/3 cup red onion, diced
3 cloves garlic, minced
1 tablespoon minced capers
1 (28 ounce) can whole peeled tomatoes, mashed, liquid reserved
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1/2 cup red wine
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
Salt to taste
1 (16 ounce) package dry ziti pasta
1/2 cup grated Romano cheese
 
In a skillet over medium heat, cook the sausage until evenly brown.

Mix the red onion, garlic, and capers into the skillet, and cook until onion is tender. Mix in the mashed whole tomatoes, crushed tomatoes, tomato sauce, and red wine. Season with basil, parsley, oregano, red pepper, black pepper, and salt. Bring to a boil, and reduce heat to low. Simmer 45 minutes, stirring occasionally, until thickened.

Bring a large pot of lightly salted water to a boil. Place the ziti in the pot, cook 10 minutes, until al dente, and drain.

Serve the sauce mixture over the cooked pasta. Top with Romano cheese.


PORK TACOS

~Shared by Jim D., WA

Active Time:  3 Hours
Total Time:  3 Hours
8 servings
   
Pork tacos with feta, avocado, cilantro and a tomatillo salsa

INGREDIENTS
2 pounds boneless pork chops
6-8 corn tortillas
1 can of chipotle peppers in adobo sauce (take out seeds)
fresh cilantro
2 cans of tomatillos (drained)
4 cloves of fresh garlic
1/4 cup of lime juice
1 cup of feta cheese
2 fresh avocados
small red onion
salt (to taste)
pepper (to taste)
1 tbs cumin
sour cream

DIRECTIONS
Preheat oven to 350 degrees.

In a blender or food processor put tomatillos, chipotle peppers, cilantro, garlic, onion, salt, pepper,lime juice and cumin. Blend until combined.

Take pork chops and put into a baking dish. Pour the mixture from blender onto the pork chops. Cover dish with aluminum foil and put into preheated oven for about 3 hours. The longer the better.

Take out of the oven and let sit for about 15 minutes. Take pork out of pan and slice for tacos. Put juices from pan into a small bowl and use as salsa for your tacos.

Chop the cilantro, dice red onion, slice avocados and put onto a serving plate. Put cheese in a separate dish.

Heat a skillet with a little olive oil and cook corn tortillas for a few minutes on each side. Put onto a paper towel when done cooking.

Create your taco however you like and viola! Your ready to eat.

Source: Cooking.com


BLUE RIBBON DESSERT

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
  
1/2 c. melted butter
1 c. loosely packed light brown sugar
1 sm. pkg. coconut
1 c. chopped nuts
2 1/2 c. crushed corn flakes
1/2 gallon vanilla ice cream
Sanders hot fudge

Mix first 5 ingredients together. Spread half of mixture into 9 x 13 pan. Spread slightly thawed ice cream over top. Top with remaining mixture and freeze overnight or longer.

When ready to serve, dribble warm hot fudge or Swiss chocolate on top. (Sauce can be heated in microwave with lid removed.) Cut into squares.
 

CHINESE COUNTRY RIBS

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

2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water
4 pounds Country ribs, cut into individual
Hot cooked rice

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic.

Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes.

Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup. (6-8 minutes) Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immediately with hot cooked rice.


SPICY PORK PO'BOYS

~Shared by Johnny, LA

1 1/2 pounds ground pork
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
3/4 teaspoon cayenne pepper
3/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 medium kosher dill pickles, very finely chopped
1/2 small shallot, minced
Four 8-inch soft baguettes, split
2 cups shredded iceberg lettuce
2 tomatoes, thinly sliced
Hot sauce, for serving

Directions
Preheat a grill pan. In a large bowl, using your hands, mix the ground pork with the paprika, thyme, cayenne pepper, garlic powder, 1 1/2 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Form the pork into twelve 1/2-inch-thick patties. Grill the pork patties over moderate heat, turning once, until they are cooked through, about 8 minutes total.

Meanwhile, mix the mayonnaise with the Dijon mustard, pickles and shallot and season with salt and pepper. Spread the mayonnaise on both sides of the baguettes.

Place 3 pork patties on the bottom of each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwiches and serve.


SHRIMP CREOLE

~Shared by Barb C., Chula Vista, CA

Ingredients

4 tbsp butter
5 tbsp flour
1/2 c. Chopped onion
1/4 c. Chopped bell pepper
1/4 c. Chopped celery
2 tbsp chopped garlic
1 - 8 oz can tomato sauce
3 c. Water
Chopped parsley and onions tops
Salt, cayenne to taste
3 # fresh shrimp peeled and deveined

Melt butter, add flour and cook to a medium brown roux. Add onion, celery, bell pepper, garlic and cook until tender. Add tomato sauce, simmer about 5 minutes. Add water and seasoning, simmer 15 minutes. Add shrimp and simmer 15-20 minutes, adjust seasoning, garnish with onion tops and parsley, serve over fresh rice.

Source: LilBitsofThisnThat-PSP@yahoogroups.com

MINI SHEPHERD'S PIES WITH SQUASH TOPPING

~Shared by Treva, NC

In EatingWell’s take on Shepherd’s Pie, we replace the potato topping with convenient, delicious frozen squash puree. And they’re baked in individual ramekins to guarantee perfectly sized servings and help you get it on the table fast.
 
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
 
2 teaspoons extra-virgin olive oil
1/2 cup chopped onion
12 ounces 93%-lean ground beef
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup reduced-sodium beef broth
6 ounces baby spinach, chopped
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup finely shredded Parmesan cheese
 
1. Position rack in upper third of oven; preheat broiler.

2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.

3. Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.

4. Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.
 
NUTRITION INFORMATION: Per serving: 336 calories; 13 g fat (5 g sat, 3 g mono); 70 mg cholesterol; 26 g carbohydrate; 29 g protein; 5 g fiber; 708 mg sodium; 421 mg potassium.
Nutrition bonus: Vitamin A (175% daily value), Vitamin C (50% dv), Zinc (33% dv), Calcium (15% dv).
1 1/2 Carbohydrate Servings Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1/2 fat
 
MAKE AHEAD TIP: Equipment: Four 10-ounce broiler-safe ramekins
This can also be made as a casserole dish.
 
Source: EatingWell Magazine


ASIAN GLAZED ROASTED PORK

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

Makes 6 servings

2 pork tenderloins, about 3/4 pound (360 g) each
1/2 cup (120 ml)  canned low-sodium chicken broth

Marinade:
1 clove garlic, minced
1  teaspoon (5 ml) minced fresh ginger
2 scallions, white part only, minced
1 small Thai chile pepper or jalapeño, seeded and minced
1/3 cup (80 ml)  fresh orange juice
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon (5  ml) grated lemon zest
1 tablespoon (15 ml) olive oil
1/4 teaspoon  (1.25 ml) dark sesame oil

In a medium bowl, whisk together garlic, ginger, scallions, chile  pepper, orange juice, lemon juice, and lemon zest. Whisk in olive oil and sesame oil. Pour mixture into a large self-sealing plastic bag.

Add the tenderloins  to the bag and seal. Let stand, occasionally turning bag, for 30 minutes.

Preheat the oven to 400°F (200°C), Gas Mark 6.

Remove tenderloins from  the marinade and place in a roasting pan. Roast for 15 to 20 minutes, until an  instant meat thermometer registers 160°F.

Meanwhile, place marinade and  broth in a small saucepan. Bring to a boil. Reduce heat to medium and cook,  stirring occasionally, for 5 minutes.

To serve, thinly slice pork on the  diagonal. Arrange slices on a heated serving platter and nap with some of the  sauce. Serve immediately.

Per serving: 173 calories (36% calories from fat),  24 g protein, 7 g total fat (1.8 g saturated fat), 3 g carbohydrate, 0 dietary  fiber, 67 mg cholesterol, 52 mg sodium
Diabetic exchanges: 3 lean protein

MOM'S CHICKEN CORDON BLEU

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  2 slices (2 ounces) deli ham, coarsely chopped
-  1/2 cup (2 ounces) shredded Swiss cheese
-  6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
-  1/2 teaspoon salt
-  1/2 teaspoon black pepper
-  1 tablespoon Italian bread crumbs
-  1/8 teaspoon paprika

DIRECTIONS

Preheat the oven to 350 degrees F. Coat a 6-cup muffin tin with nonstick cooking spray.

In a small bowl, combine the ham and cheese; mix well and set aside.

Between 2 pieces of wax paper, gently pound the chicken with a mallet or rolling pin to 1/4-inch thickness. Season the chicken breasts with salt and pepper, then place equal amounts of the ham and cheese mixture in the center of each and roll up tightly, tucking in the sides as you roll.

Place the rolls seam side down in the cups of the muffin tin. Sprinkle with bread crumbs and paprika.

Bake for 25 to 30 minutes, or until no pink remains in the chicken and its juices run clear. Serve immediately.

Nutritional Information Per Serving (1 breast half): Calories: 189, Fat: 6 g, Cholesterol: 82 mg, Sodium: 412 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 30 g Diabetic Exchanges: 4 Very Lean Meat, 1 Fat

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


STEAMED MUSSELS IN TOMATO BROTH

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 teaspoon extra-virgin olive oil
-  4 cloves garlic, finely chopped
-  6 ripe plum tomatoes, cored and coarsely chopped
-  1 cup dry white wine
-  3 pounds mussels, scrubbed and debearded
-  2 teaspoons chopped fresh parsley

DIRECTIONS

Warm oil in a large pot with a tight-fitting lid over low heat. Add garlic and cook, stirring, until golden, about 3 minutes. Add tomatoes, increase the heat to high and stir for 1 minute more. Pour in wine and bring to a boil.

Add mussels, cover and steam, occasionally giving the pan a vigorous shake, until all the mussels have opened, 3 to 4 minutes. Discard any that do not open.

Transfer the mussels to a serving bowl. Spoon the broth over the mussels and sprinkle with parsley.

Nutritional Information Per Serving (1/4 of recipe): Calories: 267, Fat: 6 g, Cholesterol: 64 mg, Carbohydrate: 14 g, Protein: 28 g, Fiber: 1 g, Sodium: 427 mg
Diabetic Exchanges: 1 Vegetable, 6 Lean Meat

Source: The Eating Well Diabetes Cookbook


VEGGIE DIPPERS

~Shared by Mary S., Nashville, TN

Yield: 5 servings

INGREDIENTS

-  1 cup fat-free sour cream
-  1-1/2 tablespoons dried dill weed
-  1 tablespoon plus 1 teaspoon extra virgin olive oil
-  2 teaspoons lime juice
-  1 teaspoon Dijon mustard
-  1/2 teaspoon salt
-  1/4 teaspoon hot pepper sauce
-  2-1/2 cups cucumber slices

DIRECTIONS

Place all ingredients except cucumber slices in a small mixing bowl and stir until well blended. Serve with cucumber slices.

Nutritional Information Per Serving (1/2 cup cucumbers plus 1/4 cup dip): Calories: 84, Fat: 4 g, Cholesterol: 3 mg, Sodium: 319 mg, Carbohydrate: 10 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 2 g
Diabetic Exchanges: 1/2 Fat, 1 Carbohydrate

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


CURRIED CORN BISQUE

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

-  2 teaspoons canola oil
-  1 cup fresh or frozen chopped onions
-  1 tablespoon curry powder
-  1/2 teaspoon hot sauce, or to taste
-  1/4 teaspoon salt, or to taste
-  1/4 teaspoon freshly ground pepper
-  2 (16 ounce) packages frozen corn or 3 (10 ounce) boxes
-  2 cups reduced-sodium chicken broth
-  2 cups water
-  1 cup "lite" coconut milk

DIRECTIONS

Heat oil in a large saucepan over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 3 minutes.

Add curry powder, hot sauce, salt and pepper and stir to coat the onions. Stir in corn, broth and water; increase the heat to high and bring the mixture to boil.

Remove from the heat and puree in a blender or food processor (in batches, if necessary) into a homogeneous mixture that still has some texture. Pour the soup into a clean pot, add coconut milk and heat through. Serve hot or cold.

Nutritional Information Per Serving (1 cup each): Calories: 138, Fat: 4 g, Cholesterol: 1 mg, Carbohydrate: 24 g, Protein: 5 g, Fiber: 3 g, Sodium: 121 mg
Diabetic Exchanges: 1-1/2 Starch, 1 Fat

Source: The Eating Well Diabetes Cookbook

CHICKEN KIEV

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
Rich...Rich...Rich and oh so good!

INGREDIENTS:
2 whole boneless skinless chicken breasts
1/2 cup butter softened
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley chopped
1 tablespoon fresh chives chopped
1/2 cup all-purpose flour
salt
black pepper
1 egg
1 cup bread crumbs
6 cups peanut oil

PREPARATION:
Cut each chicken breast in half; remove tendons. One at a time, place breast halves between two sheets of waxed paper and pound flat.

Combine butter, lemon juice, and herbs. Form into four rolls to fit in middle of each flattened breast half (about 3 inches long). Chill 1/2 hour, until firm. Place a roll of butter on each breast half and fold breast half around it, beginning with one long side, then short sides, finishing with a long side -- like an envelope. Press edges together and roll each piece as it is finished in a sheet of waxed paper. Chill at least one hour while you finish with other preparations.

Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs. One by one, roll each piece in flour to coat, then dip in egg, coating completely, and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces on a tray and refrigerate for one hour.

Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two at a time, in hot oil, until browned evenly and firm to the touch, about five minutes.

SERVES 2


CRAB MELT

~Shared by Mary S., Nashville, TN

Yield: 2 servings 

INGREDIENTS

-  4 ounces cooked crabmeat, flaked
-  2 tablespoons chopped red bell pepper
-  1 medium green onion and top, thinly sliced
-  2 tablespoons fat-free mayonnaise
-  2 tablespoon fat-free sour cream
-  1/4 - 1/2 teaspoon dried dill weed
-  1-2 teaspoons lemon juice -  Salt and pepper, to taste
-  2 slices white, or whole wheat, bread
-  2 slices (3/4 ounce each) fat-free American cheese

DIRECTIONS

Mix crabmeat, red bell pepper, green onion, mayonnaise, sour cream, and dill weed in small bowl; season to taste with lemon juice, salt, and pepper. Spread on bread slices and top with cheese.

Bake at 400 degrees, or broil, until sandwiches are warm and cheese melted.

Nutritional Information Per Serving (2 servings): Calories: 182, Fat: 2 g, Cholesterol: 56.7 mg, Sodium: 786 mg, Protein: 19.9 g, Carbohydrate: 20.4 g
Diabetic Exchanges: 1 Bread/Starch, 2 Meat

Source: 1,001 Delicious Desserts for People with Diabetes by Linda Eugene, Sue Spitler, and Linda Yoakam

CHEESY ENCHILADA STACK

This hearty, one-dish meal features ground beef seasoned with Pace® Enchilada Sauce, layered with tortillas, refried beans, green chiles and cheese.

Note from Maggie: I added chopped jalapenos in with the ground beef, and served with sour cream and chopped cilantro. Next time I will also add chopped ripe olives when serving.

Prep: 20 min - Cook: 50 min

1 lb. ground beef
1 jar (17.5 oz.) Pace® Enchilada Sauce
6 flour tortillas (10")
2 cups shredded Cheddar cheese
1 can (16 oz.) refried beans
2 cans (4 oz. each) green chiles, drained
Chopped green onions

COOK ground beef in skillet until browned. Pour off fat. Add 1/2 cup enchilada sauce. Spray baking sheet with vegetable cooking spray.

PLACE 1 tortilla on baking sheet. Top with 1/3 of meat mixture and 1/4 cup cheese. Top with 1 tortilla, 1/2 of refried beans, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat layers. Top with 1 tortilla, remaining meat mixture and 1/4 cup cheese. Top with remaining tortilla. Cover with foil.

BAKE at 400°F. for 40 min. or until hot. Uncover. Top with remaining enchilada sauce, cheese and onions. Bake 5 min. Cut into wedges.

Makes 8 servings (not at my house!)

Source: Pace Foods


MARINATED CUCUMBERS AND TOMATOES

Prep: 15 min - Chill: 3 hr

2 large peeled or unpeeled cucumbers, cut into about 2x1/2-inch sticks
2 medium tomatoes, cut into wedges
1 small onion, sliced
1/3 cup vegetable oil
1/3 cup lemon juice
1 tablespoon sugar
1/2 teaspoon salt
3/4 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1 clove garlic, finely chopped
Betty Crocker® Bac~Os® bacon flavor bits or chips

1. Arrange cucumbers, tomatoes and onion in 2-quart shallow glass or plastic dish. Stir together remaining ingredients except bacon flavor bits; pour over vegetables.

2. Cover and refrigerate at least 3 hours to blend flavors; sprinkle with bacon flavor bits just before serving.

Makes 6 servings

Nutrition Info per 1 Serving: 150 calories (110 calories from fat); 12 g fat (2 g saturated); 0 mg cholesterol; 230 mg sodium; 9 g carbohydrate (1 g dietary fiber); 2 g protein

Source: General Mills


WHITE PIZZA

2 cups shredded Mozzarella cheese
1/2 cup chopped onion
2 teaspoons McCormick California Style Blend Garlic Powder
1/2 teaspoon McCormick Basil Leaves
1/2 teaspoon McCormick Oregano Leaves
Olive oil
2 tablespoons grated Parmesan cheese
Prepared pizza crust

Toss together Mozzarella cheese, onion, Garlic Powder, Basil Leaves, and Oregano Leaves. Lightly brush top of pizza crust with olive oil. Sprinkle cheese mixture over crust. Top with Parmesan cheese.

Bake according to pizza crust package directions.

Makes 1 pizza.

Source: McCormick


EASY STRAWBERRY-ORANGE SALAD

This refreshing fruit salad is a great addition to any meal.

Prep: 15 min - Chill: 4 hrs

2 (3-ounce) packages strawberry-flavored gelatin
2 cups boiling water
1 (10-ounce) package frozen lightly sweetened strawberries, thawed, drained, reserve juice
1/3 cup orange juice
1 (11-ounce) can mandarin orange segments, drained
1/3 cup LAND O LAKES® Sour Cream

Place gelatin in large bowl. Add boiling water; stir until gelatin is dissolved.

Combine reserved strawberry juice and orange juice in small bowl; stir into gelatin. Reserve 1 tablespoon mixture; set aside.

Cover gelatin mixture; refrigerate until slightly thickened (1 to 2 hours). Gently stir in strawberries and orange segments. Pour into gelatin mold, if desired. Cover; refrigerate until set (3 to 4 hours).

Meanwhile, combine sour cream and reserved 1 tablespoon strawberry gelatin mixture in small bowl until well mixed. Cover; refrigerate until serving time. Serve sour cream mixture with salad.

Makes 8 servings

Nutritional Info Per 1 Serving:
Calories 160, Fat 2 g, Cholesterol <5 mg, Sodium 55 mg, Carbohydrates 34 g, Dietary Fiber 1 g, Protein 3 g

Source: Land O'Lakes


POTATO-BACON CASSEROLE

4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) NESTLE CARNATION® Evaporated Milk
1 large egg, lightly beaten
1 1/2 teaspoons seasoned salt

PREHEAT oven to 350°F. Grease 8-inch-square baking dish.

LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.

BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Source: Nestle


SESAME PORK STRIPS

1 tablespoon margarine or butter, melted
1 pound pork boneless top loin
1 1/4 cups Original Bisquick
1/3 cup sesame seed
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
2 eggs
2 tablespoons milk
2 tablespoons margarine or butter, melted
Sweet and sour sauce or mustard, if desired

Heat oven to 425 F. Spread 1 tablespoon melted margarine in rectangular pan, 13x9x2 inches. Trim excess fat from pork; cut pork into 1/4-inch slices. Cut slices into strips 1/4 inch wide.

Stir together Bisquick, sesame seed, salt, paprika and mustard. Beat eggs and milk with fork. Dip pork strips into egg mixture; coat with sesame seed mixture. Place pork strips in single layer in pan. Drizzle 2 tablespoons melted margarine over pork.

Bake uncovered 30 to 35 minutes or until brown and crisp. Serve with sauce.

High Altitude (3500-6500 ft): Use jelly roll pan, 15 1/2x10 1/2x1 inch.

Makes 8 servings

Source: General Mills


CHILE RELLENO CASSEROLE

Love Chiles Rellenos but are short on time? This casserole has all of the taste with very little of the work! It is delicious with a salad as a hearty dinner, or as brunch, with plenty of juice and fresh tortillas.

1 1/2 cups (6 ounces) SARGENTO® Fancy Shredded Monterey Jack or ChefStyle Shredded Mild Cheddar Cheese, divided
1/2 cup (4-ounce can) ORTEGA® Diced Green Chiles
2 tablespoons all-purpose flour
1 1/2 cups milk
3 eggs, lightly beaten
ORTEGA® Thick & Chunky Salsa
Toppings: sour cream, sliced ripe olives, chopped green onions

PREHEAT oven to 325°F.

SPRINKLE 3/4 cup cheese onto bottom of lightly greased 8-inch square baking dish. Top with chiles and remaining cheese. Place flour in medium bowl. Gradually add milk, stirring until smooth. Stir in eggs; pour mixture over cheese.

BAKE for 45 to 50 minutes or until knife inserted in center comes out clean. Cool in pan for 10 minutes.

SERVE with salsa and desired toppings.

Makes 8 servings

Source: Ortega