A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I have had cable problems of late so this comes to you courtesy of my local library. It is easy to forget what a great place the library is. When was the last time you visited yours?

We've had a very sad time at my house as we lost a very important person in our lives. The children's grandmother, my mother-in-law, passed away Monday morning. Even when it became apparent my marriage was not made in heaven, I knew the union of our families was. It was a great loss for us, and very difficult for me and my children to say goodbye to her. Knowing her pain is over makes it easier to embrace only memories.

If you are like me, you are in the throes of the 'going back to school' movement. Whether it be for your own children, grandchildren, or those of the 3,812 parents ahead of you in the check-out line at Walmart, everybody is busy getting lined up for school to begin again. Isn't the hustle and bustle reminiscent of the good old days when you attended to school? Doesn't it make you want to go back? Not!

There are quite a few recipes tucked into today's issue, as well as other information you might find useful. Heck, you might even pause to think or laugh. Please join me in thanking the following for sharing in today's issue:

Fancy, Aurora, NE
Johnny, LA
Angelique, TX Jessica, Corfu, Greece
Treva, Eastern TN
Brenda, AL
Ann, Montreal, Quebec, Canada
Jean, Syracuse, NY
Barbara, Chula Vista, CA
Carol, Upstate NY
Larry Holmes, Ontario, Canada
Luanne, FL
Vida Jean, OH
Tena, MO
Robyn, Auckland, New Zealand
Pat, Minden, NV
Joan, Savona, B.C.

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/

Maybe...

Maybe... God wanted us to meet the wrong people before meeting the right one so that, when we finally meet the right person, we will know how to be grateful for that gift.

Maybe.. .when the door of happiness closes, another opens; but, often times, we look so long at the closed door that we don't even see the new one which has been opened for us.

Maybe... it is true that we don't know what we have got until we lose it, but it is also true that we don't know what we have been missing until it arrives.

Maybe... the happiest of people don't necessarily have the best of everything; they just make the most of everything that comes along their way.

Maybe... you should dream what you want to dream; go where you want to go; be what you want to be, because you have only one life and one chance to do all the things you dream of and want to do.

Maybe... there are moments in life when you miss someone -- a parent, a spouse, a friend, a child -- so much that you just want to pick them from your dreams and hug them for real.

Maybe... the best kind of friend is the kind you can sit on a porch and swing with, never say a word, and then walk away feeling like it was the best conversation you've ever had.

Maybe... you should always try to put yourself in others' shoes. If you feel that something could hurt you, it probably will hurt the other person, too.

Maybe... you should do something nice for someone every single day, even if it is simply to leave them alone.

Maybe... giving someone all your love is never an assurance that they will love you back. Don't expect love in return; just wait for it to grow in their heart; but, if it doesn't, be content that it grew in yours.

Maybe... you shouldn't go for looks; they can deceive; Don't go for wealth; even that fades away. Go for someone who makes you smile, because it takes only a smile to make a dark day seem bright. Find the one that makes your heart smile.

Maybe... you could send this message to those people who mean something to you, to those who have touched your life either positively or not, to those who can and do make you smile when you really need it, to those who make you see the brighter side of things when you are really down, and to all those whom you want to know that you appreciate them and their friendship.

Maybe... I just did!

Protect Your Produce

Select the best fruits and vegetables, and keep them fresh. According to a study by the Garbage Project at the University of Arizona at Tucson, the average U.S. household throws out about $300 worth of spoiled fruits and vegetables every year, often because they rotted before reaching the table. 

The good news: This is preventable. Properly storing produce can help it last longer while also preserving its taste and nutrients. Here's how to keep things fresh. 

* Life spans are measured from the day you bring the produce home. 

How to Select and Store Avocados

Select
Pebbly-skinned Hass avocados are more flavorful than smooth-skinned Fuertes. Choose avocados that are firm but give slightly, then ripen them at home. Don't squeeze too hard. Instead, cup the avocado in your hand and feel it gently with your fingers. 

Store
To ripen avocados, store them on a countertop at room temperature. Extend the life of a ripe one by putting it in the refrigerator, unbagged. After a few days, it will shrivel, which means it's time to make guacamole. 
Life span:* 5 to 7 days. 

Good to Know:
Avocados can be frozen for up to 2 months for later use. Freeze them as a puree (with a few drops of lemon juice), rather than in slices. 

How to Select and Store Scallions

Select
Bypass yellow or brown scallions and those that are translucent or starting to curl on top. The roots should be clean and white, not dirty and brown. 

Store
Store in the crisper, unwashed, in a plastic bag. Life span: Up to 1 week. 

Good to Know:
Scallions that are a translucent green have probably been sitting in ice for too long. Don't buy them. 

How to Select and Store Bananas

Select
Choose bright, not dull, yellow bananas with some green near the stems. 

Store
Keep them on a countertop, unbagged, to ripen at room temperature. Don't refrigerate an unripe banana--the cold causes the skin to turn brown and prevents the fruit from ripening properly. Life span: 3 to 5 days. 

Good to Know:
Peel bananas from the bottom to avoid most of the stringy fibers. To make a healthy substitute for banana ice cream, slice a ripe banana into thin rounds, place them on a baking sheet, cover, and freeze. Bag the slices once they're frozen. 

How to Select and Store Raspberries

Select
Seek out firm, dry, plump berries. Avoid boxes with juice stains or those containing berries that are stuck together. 

Store
Store raspberries, unwashed, in their plastic container. Or, if you have room in the refrigerator, spread them in a single layer in a covered shallow container. Life span: 2 days. 

Good to Know:
Since raspberries are fragile, don't wash them by rinsing them under running water. Instead, fill a bowl with cold water and drop them in. For homemade sorbet, puree freshly washed raspberries, then freeze. 

How to Select and Store Lemons and Limes

Select
Both lemons and limes should have smooth skins with a little give, and they should feel heavy for their size. Large ones are best for zest. 

Store
Keep them unbagged on the refrigerator door, but let them sit at room temperature for a few hours before using. If you use them often, store on a counter. Life span: 10 days to 3 weeks refrigerated; up to 1 week at room temperature. 

Good to Know:
To squeeze out more juice, roll the fruit on the counter while pressing firmly with the palm of your hand, or microwave it for 10 to 20 seconds, then let it stand for about 2 minutes. 

How to Select and Store Grapes

Select
Select plump, smooth grapes with stems that are green and well connected to the fruit. Red grapes should be a rich red; white grapes should have a frosty green tone. Avoid bright green grapes unless you like a tart taste. 

Store
Store in a resealable plastic bag in the back of the refrigerator. If you wash grapes before storing, they will spoil in about a week. Life span: 2 to 3 weeks. 

Good to Know:
Frozen grapes make flavorful, festive ice cubes in summer drinks. Freeze washed and dried grapes in a resealable plastic bag for up to 3 months. 

How to Select and Store Tomatoes

Select
Look for a rich red skin that is smooth, firm, and blemish-free. 

Store
Tomatoes should be stored at room temperature on a counter-top, stem-side up. Make sure they're out of direct sunlight, and never put them in the refrigerator, which will ruin the flavor and texture. Life span: 2 to 5 days. 

Good to Know:
In-season yellow tomatoes taste and feel like red ones but are less acidic. 

How to Select and Store Lettuce

Select
Heads should be crisp and free of brown spots and slime. 

Store
Wrap lettuce in damp paper towels and seal in a plastic bag. (The exception is mesclun, which should be stored in an unsealed plastic bag.) Put bagged lettuce in the crisper, which will keep it moist and cold. Life span: 7 to 10 days. 

Good to Know:
Among commonly available lettuces, Romaine and red and green leaf lettuces have the highest levels of vitamins A and C, calcium, potassium, and iron. 

How to Select and Store Blueberries

Select
Look for firm, plump berries that are covered with a bit of bloom — a white, dusty natural substance that protects blueberries and shows they're fresh. Pass up any berries in a container with juice stains — it's a sign they've been sitting around too long. 

Store
Dry, unwashed blueberries can be kept in their plastic container or a resealable plastic bag. Keep them in the back of the refrigerator. Like all berries, blueberries are delicate, so the more you handle them, the faster they deteriorate. Life span: 10 days. 

Good to Know:
Freeze some berries to enjoy when the season is over--they're especially tasty when thrown into fruit smoothies. Place dry, unwashed berries in a resealable plastic bag before freezing. Wash before using. 

How to Select and Store Bell Peppers

Select
Red and green peppers should be firm, smooth, and glossy. The skins should be bright and unwrinkled, and the stems should be green. Don't worry about shape, which doesn't affect flavor. 

Store
Store, unwashed, in a resealable plastic bag in the crisper. Life span: Up to 1 week. 

Good to Know:
Avoid getting bell peppers wet, especially in the stem area. They decay faster when exposed to moisture. 

How to Select and Store Pears

Select
Though varieties differ slightly, a ripe pear generally gives a little near the stem end but is firm everywhere else. A hard green spot on the bottom of a pear that's otherwise uniform in color is probably a diseased area that won't ripen any further. 

Store
To ripen, store in a paper bag on a countertop at room temperature for 2 to 5 days. To preserve a ripe pear for 2 to 3 days, keep it in the refrigerator, unbagged life span: 2 to 5 days. 

Good to Know:
The flesh of some pears turns brown when exposed to the air. To prevent this, sprinkle with lemon juice. 

How to Select and Store Carrots

Select
Choose bright orange carrots that are firm, with no cracks on the bodies. Try to buy carrots without greens, which can leach moisture and nutrients. If the greens are attached, they should look fresh. 

Store
Remove any greens, then place the carrots in a resealable plastic bag in the crisper. If you want sticks for snacking, wash and slice the carrots, then stand the sticks in the refrigerator in a glass filled with 1/4 cup water. Life span: 2 to 4 weeks. 

Good to Know:
Breathe life back into limp carrots by soaking them in ice water. 

How to Select and Store Strawberries

Select
Choose bright, evenly colored red berries that have a sheen and green, fresh-looking hulls. Avoid berries with white or green shoulders or with tips that are mushy. 

Store
Store in the refrigerator, unwashed, in their plastic container. If the berries come in a cardboard carton, put them in a plastic bag before storing. Don't wash them or remove the hulls until you're ready to eat the berries. Life Span: 3 to 4 days. 

Good to Know:
Wash strawberries before you remove the hulls so they don't fill with water. 

Source: Real Simple Magazine, June-July 2003

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~Maggie~

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F-R-E-E SHIPPING ON ALL ORDERS !

The following Texas-inspired goodies were sent to me by more folks than I can shake a stick at!

TEXAS

Once upon a time in the kingdom of Heaven, God was missing for six days. Eventually, Michael the Archangel found him, resting on the seventh day.

He inquired of God. "Where have you been?"

God sighed a deep sigh of satisfaction and proudly pointed downwards through the clouds, "Look, Michael. Look what I've made."

Archangel Michael looked puzzled and said, "What is it?"

"It's a planet," replied God, "and I've put Life on it. I'm going to call it Earth and it's going to be a great place of balance."

"Balance?" Inquired Michael, still confused

God explained, pointing to different parts of earth. "For example, northern Europe will be a place of great opportunity and wealth but cold and harsh while southern Europe is going to be poor but sunny and pleasant. "I have made some lands abundant in water and other lands parched deserts. This one will be extremely hot, while this one will be very cold and covered in ice."

The Archangel, impressed by God's work, then pointed to a land mass and said "What's that one?"

"Ah," said God. "That's TEXAS -- the most glorious place on earth.

There are beautiful beaches, streams, hills, and forests. The people from TEXAS are going to be handsome, modest, intelligent and humorous and they are going to be found traveling the world. They will be extremely sociable, hardworking and high achieving, and they will be known throughout the world as diplomats and carriers of peace."

Michael gasped in wonder and admiration but then proclaimed, "What about balance, God? You said there would be balance!"

God replied wisely, "Wait until you see the idiots I put in AUSTIN."


A TEXAS BLESSING

Note: If you are not a resident of TEXAS or never have lived in the hot, humid Southwest, you may not understand the weight of this blessing!

Bless this house, oh Lord, we cry.
Please keep it cool in mid-July.
Bless the walls where termites dine,
While ants and roaches march in time.
Bless our yard where spiders pass
Fire ant castles in the grass.
Bless the garage, a home to please
Carpenter beetles, ticks and fleas.
Bless the love bugs, two by two, 
the gnats and mosquitoes that feed on you.
Millions of creatures that fly or crawl, 
In TEXAS, Lord, you've put them all!
But this is home, and here we'll stay,
So thank you Lord, for insect spray.

HOLD IT............there's more....................


YOU KNOW YOU ARE IN TEXAS IN JULY WHEN...

The birds have to use potholders to pull worms out of the ground.
The trees are whistling for the dogs.
The best parking place is determined by shade instead of distance.
Hot water now comes out of both taps.
You can make sun tea instantly.
You learn that a seat belt buckle makes a pretty good branding iron!
The temperature drops below 95 and you feel a little chilly.
You discover that in July it only takes 2 fingers to steer your car.
You discover that you can get sunburned through your car window.
You actually burn your hand opening the car door.
You break into a sweat the instant you step outside at 7:30 a.m. 
Your biggest bicycle wreck fear is, "What if I get knocked out and end up lying on the pavement and cook to death?"
You realize that asphalt has a liquid state.
The potatoes cook underground, so all you have to do is pull one out and add butter, salt and pepper.
Farmers are feeding their chickens crushed ice to keep them from laying boiled eggs.
The cows are giving evaporated milk.

Ah, what a place to call home.
God Bless Our State of TEXAS

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!

SHRIMP AND GRAVY CAJUN STYLE

Shared by my pal Johnny in Louisiana

* 3/4 cup chopped raw bacon 
* 1 small onion, chopped 
* 2 tablespoons all-purpose flour 
* 1/2 cup water 
* 1/2 cup evaporated milk 
* 1 pound medium shrimp - peeled and deveined 
* 1 cube beef bouillon 
* 1 tablespoon garlic
* 1 tablespoon chopped fresh chives 
* Tony's More Flavor And Less Salt Seasoning

Place the bacon in a large skillet over medium-high heat. Cook and stir until crisp. Remove bacon and set aside, leaving the grease in the skillet. Reduce the heat to medium and add the onions to the pan. Cook and stir until transparent. 

In a small bowl or cup, stir together the flour and water. Mix in the evaporated milk. Pour into the pan with the onions; cook, stirring constantly, until gravy has thickened. Stir in the bouillon cube, garlic salt, chives, salt and pepper. Return the bacon to the skillet, and add the shrimp. Cook for 5 to 10 minutes, until shrimp are pink and opaque. Serve over grits, biscuits or rice.

OLD ARKANSAS BOILED EGG PIE

~Submitted by Angelique, TX

1 1/2 T. butter
1/3 cup celery, minced
1/4 cup onion, minced
1 T. flour
1 1/4 cups light cream or half and half.
3/4 cup grated sharp cheddar cheese
1/2 cup cooked peas
1 t. salt
1/8 t. black pepper
2 egg yolks, lightly beaten
2 T. dry sherry
6 hard boiled eggs
Pastry for 2 crust 9" pie

Preheat oven to 400.

To make the crust: Make pastry cutouts in rounds, leaves, or whatever you like, using cookie cutter. Bake these on baking sheet along with the bottom crust, (don't forget to prick the crust and crimp with a high fluted edge) for 8 to 10 minutes. Cool. 

To make the filling: In a medium pan, melt the butter and sauté celery and onion until tender. Blend in flour. Add cream and stir over low heat until thick, about 3 minutes. Stir in the cheese, peas, salt, and pepper. Mix a small amount of egg yolk in mixture, and then stir back in. Stir in sherry. Remove from heat. Slice hard boiled eggs and arrange around in pie crust. Pour over cheese mixture and place baked pastry cut outs over top. Return to 375 oven and bake 15 to 20 minutes until filling bubbles. Let stand a few minutes before cutting.

Makes 6 servings.

Source: Retro Pies


CHILE CON QUESO DIP

~Submitted by Jessica, Corfu, Greece

2 tablespoons butter
1 medium onion, chopped
1 can jalapeno peppers, chopped
1 15 1/2 oz. tomatoes, chopped, undrained
1 jar pimiento, chopped, drained
3/4 cup cheddar cheese, grated
salt and pepper, to taste

Sauté onion in butter in medium saucepan. Combine jalapeno peppers, tomatoes, and pimiento with onion. Heat; let simmer for 10 - 15 minutes to meld the flavors. Add cheddar cheese, mixing thoroughly until melted.

Serve immediately. [Note: you can add browned ground beef or sausage if you'd like; and use Velveeta instead of the cheddar cheese.] Tasty for a south of the border hot dog.

Source: SouthernFoodAbout.com


FRESH BLUEBERRY PIE

~Submitted by Treva, Eastern TN

A simple pie like this easy fresh blueberry pie is often a forgotten dessert but one that will bring raves.

Double-Crust Pastry (See Below)
1/2 cup sugar
1/3 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon, if desired
4 cups blueberries
1 tablespoon lemon juice
2 tablespoons butter or margarine

1. Heat oven to 425ºF. Prepare Double-Crust Pastry.

2. Mix sugar, flour and cinnamon. Stir in blueberries. Turn into pastry-lined pie plate; sprinkle with lemon juice and dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.

3. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

4. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 

Serve warm.

Double-Crust Pastry

2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling. Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Time Saver: Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.
Prep: 30 min
Start To Finish: 2 hr
Makes 8 servings

Source: www.bettycrocker.com


CARAMEL SAUCE

~Submitted by Brenda, AL

Hi Maggie and all a2zers. I got this recipe from an elderly lady I use to clean and cook for. It is great on plain pound cake.

1 cup sugar
1 Tablespoon flour
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla
1/2 stick butter

Put sugar, flour, salt and butter in skillet. Cook until caramelized but do not burn. Add milk and cook until thickened. Add vanilla. Serve warm over pound cake.


SPICY ORANGE BROCCOLI

~Submitted by Ann, Montreal, Quebec, Canada

3 Tablespoons olive oil
2 cloves minced garlic
1 Tablespoon minced shallot
peeled rind of 1 orange , chopped. (no white pith)
1/8 teaspoon red pepper flakes
1 large bunch of broccoli, (cut into florets)
1/3 cup orange juice
1 teaspoon balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon sesame oil

Sauté first 5 ingredients in large frying pan over medium heat till garlic and shallots have softened, stirring frequently.

Cut broccoli in fairly uniform pieces so they all take about the same time to cook. Add broccoli to pan; cook and stir 1 minute. 

Add orange juice, vinegar and salt. Cover, steam 3-4 minutes over medium-high heat till desired doneness. 

Drizzle with sesame oil. Toss and serve hot, or it’s just as delicious (maybe more) chilled and served cold.


ALOHA CHEESECAKE

~Submitted by Jean, Syracuse, NY

1 cup vanilla wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/3 cup granulated sugar
2 tablespoons milk
2 eggs
1/2 cup chopped macadamia nuts, toasted
1 (8 1/4 ounce) can crushed pineapple, drained
1 kiwi, peeled and sliced

Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

Combine cream cheese, sugar and milk, mixing at medium speed of electric miser until well blended.

Add eggs, one at a time, mixing well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Before serving, top with fruit.


PUDDING GRAHAMWICHES

~Submitted by Treva, Eastern TN

1 pkg (8 oz.) Cream Cheese, softened 
2 cups cold milk 
1 pkg (4-serving size) Jell-O instant pudding, any flavor 
1 cup thawed Cool Whip 
36 squares Honey Grahams 

Low Down: Use a Lite or Low Fat version of the cream cheese and also a Low Fat version of the Graham Crackers. 

Beat cream cheese in large bowl with electric mixer until smooth; gradually blend in milk. Add pudding mix; beat 2 min. Gently stir in Cool Whip. Spoon about 1/4 cup pudding mixture on each of 18 graham cracker squares; top with second graham square. Wrap each sandwich individually in plastic wrap. Freeze at least 4 hrs or until firm. 

Makes 18 servings 

Variation(S): As is, this is a super yummy treat for kids, G/kdis etc......young and 'old'......BUT.... it has the potential for being SO much more. 
~ For instance....the Nabisco Graham Cracker people ALSO make chocolate and cinnamon Grahams. The Cool Whip people have three flavors of Cool Whip. 
~ For just a tad more 'pizzaz" pick a fruit with the same flavor of your pudding...or complementary, such as bananas for a strawberry pudding. Chop the fruit up to a size of your choice and include it in the mixture. 
~ For the more traditionalists....take Ye Olde Blender and do a lite chop job on some of your favorite cookies to include in the mix (Ala 'Cookies & Cream ice cream")(trust me -- the kids LOVE 'em) 
~ For an easier shot at 'different' tastes.....just combine two (or more) DIFFERENT FLAVOR pkgs of the pudding mix.... 
~ Also available are a virtual myriad of 'other' things to be added in....like NUTS -- all kinds, ACTUAL chocolate, butterscotch, or peanut butter chips. 

Note: this can be tuned into a GREAT 'bonding' thing or 'quality time' exercise by letting the kids themselves participate in the choices and in the making process. There's nothing 'complicated' here....BUT...it DOES require ADULT supervision. 

The bottom line here is that it's pretty much 'Open Season' on what YOU want to add to the basic recipe above to make it something 'special' for YOU and YOURS...so.......BE CREATIVE --- and above all HAVE FUN WITH IT!


COQUILLES SAINT-JACQUES

~Submitted by Barbara, Chula Vista, CA

1 1/2 pounds bay or sea scallops
2 thyme sprigs
1 bay leaf
1 parsley sprig
8 peppercorns
Salt to taste
1/2 cup water
1/2 cup dry white wine
7 tablespoons butter
3 tablespoons flour
2 egg yolks
1 teaspoon lemon juice
Cayenne
Grated Parmesan cheese

Preheat the oven to 400 F.

Combine the scallops, thyme, bay leaf, parsley, peppercorns, salt, water and wine in a small saucepan and bring to a boil. Cover and simmer exactly 2 minutes. Remove the parsley, bay leaf and thyme and drain, but reserve the cooking liquid. Let the scallops cool. If bay scallops are used, cut them in half and set aside. If sea scallops are used, cut them into thin slices and set aside.

Melt 2 tablespoons of the butter and stir in the flour with a wire whisk. When blended, add the scallop liquid (about 1 1/2 cups), stirring vigorously.

Remove the sauce from the heat and beat vigorously with an electric beater. Add the remaining butter, a little at a time, very gradually. Beat in the egg yolks, lemon juice and cayenne; continue beating until cool.

6 servings.

Source: The New York Times 1990


SPICY STEAK FRIES

~Submitted by Jean, Syracuse, NY

1 tablespoon vegetable oil
2 large baking potatoes, each cut lengthwise into 12 wedges (about 1 1/2 pounds)
2 teaspoons seasoning blend (such as Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt

Preheat oven to 400°. 

Spread oil on a jelly-roll pan. Place potato wedges on pan. Sprinkle with seasoning; toss gently to coat. Bake at 400° for 40 minutes or until tender. Sprinkle with salt. 

Yield: 4 servings (serving size: 6 wedges)

CALORIES 216 (15% from fat); FAT 3.6g (satfat 0.7g, monofat 1g, polyfat 1.7g); PROTEIN 3.7g; CARBOHYDRATE 42.9g; FIBER 3.1g; CHOLESTEROL 0.0mg; IRON 2.3mg; SODIUM 275mg; CALCIUM 17mg


CHICKEN AND SAUSAGE JAMBALAYA

~Submitted by Angelique, TX

Makes: 6 servings

Ingredients
2 pounds deli-roasted whole chicken, (approximately)
1 pound Eckrich® Smoked Sausage, cut in 1/4" slices
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (10 ounces each) Ro*Tel® Milder Diced Tomatoes and Green Chilies
1 can (14-1/2 ounces) Butterball® Chicken Broth
1 cup water
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
2 cups uncooked long-grain rice

Directions
Remove chicken from bones; cut chicken into bite-size pieces, and set aside.

Cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes. Add bell pepper and onion; cook, stirring occasionally, 3 minutes or until vegetables are tender.

Stir in tomatoes and green chilies, broth, 1 cup water, garlic powder, and Cajun seasoning; bring to a boil, stirring occasionally. Stir in chicken and rice. Cover, reduce heat, and simmer 30 minutes or until rice is tender.

Source: Ro-Tel and Southern Living Cooking School


CINNAMON BROWNIES

~Submitted by Treva, Eastern TN

1 & 1/2 cup brown sugar
1 scant cup butter
2 cups flour
2 teaspoons cinnamon
1/2 cup nuts
2 eggs beaten very light
2 tablespoons of buttermilk
1 scant teaspoon of soda
1 cup chopped dates 

Mix ingredients together, stir till smooth.

Drop in greased pan and bake, about 20 minutes at 350 insert knife, when it comes out clean they're done.


SEAFOOD LASAGNA

~Submitted by Carol, Upstate NY

Crabmeat mixture
2 tsp olive oil
5 c. finely chopped mushrooms (1 pound)
1 ½ c. chopped onion
2 tbs chopped fresh thyme
2 garlic cloves, minced
¼ c. dry white wine. 
2 (6.5 oz) cans lump crab meat

Sauce
1 lb uncooked large shrimp
2 cups water
1 ½ tsp celery salt
1 tsp fennel seeds
¼ c. flour 
1 c. low-fat milk
½ c. grated Parmesan cheese

Goat Cheese Mixture
1 ¼ c. (5 oz) crumbled goat or feta cheese
1 cup low fat cottage cheese
1/3 c. finely chopped fresh basil
1 tbs fresh lemon juice
1 garlic clove, minced

Cooking Spray
1 (8 oz) pkg precooked lasagna noodles.
2 c. (8 oz) shredded mozzarella cheese
¼ c. chopped fresh parsley

1. Preheat oven to 375°.

2. Heat oil in a large non-stick skillet over medium heat. Add chopped mushrooms, onion, thyme, and 2 garlic cloves; cook 10 minutes, stirring occasionally. Add wine. Bring to a boil, cook 1 ½ minutes or until liquid almost evaporates. Remove from heat, stir in crabmeat. Set aside.

3. Peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise, and cover, and refrigerate. Combine reserved shell, 2 cups water, celery salt, and fennel seeds in a small saucepan. Bring to a boil, cook until reduced to 1 ½ cups shrimp stock (about 15 minutes). Strain stock through a sieve into a bowl; discard solids. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small saucepan, gradually add milk, stirring with a whisk. Stir in shrimp stock, bring to a boil. Reduce heat, simmer 5 minutes or until thick. Remove from heat, stir in Parmesan cheese.

4. Combine goat cheese, cottage cheese, basil, lemon juice, and l clove garlic; set aside. 

5. Spread ½ cup sauce in bottom of a 13 x 9-inch baking dish, coated with cooking spray. Arrange 4 noodles, slightly overlapping, over sauce, top with one-third goat cheese mixture, one-third crab mixture, one-third shrimp, 2/3 cup sauce, and 2/3 cup mozzarella cheese. Repeat layers twice, ending with mozzarella. Bake at 375° for 40 minutes or until golden. Let stand 15 minutes. Sprinkle with parsley. 

Yield: 8 servings

Cook’s Note: The only thing I would do differently with this recipe is use 1 ½ lbs of shrimp. 

Source: The Best Of Cooking Light


CREAMY LAYERED FRUIT SENSATION

~Submitted by Larry Holmes, Ontario, Canada

1 package (227 g) angel food cake
3 tablespoons orange juice
¼ teaspoon almond extract
2 ½ cups skim milk
2 packages (4-servings size each) Jell-O vanilla fat-free instant pudding
1 ½ cups thawed light Cool Whip Topping, divided
2 packages (600 g) frozen mixed berries, thawed, well drained (about 4 cups frozen or 2 ½ cups thawed berries)

Cut cake into cubes; place in large bowl/ Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.

Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.

Layer half of the cake cubes in bottom of 2-quart glass serving bowl or 2-quart round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours or up to 6 hours. Top with remaining ½ cup whipped topping and reserved berries just before serving.

Makes 16 servings, ½ cup each.

Per serving: 96 calories; 1.3 g fat; 281 sodium;19.3 g carbohydrates; 1.5 g fiber; 2.4 g protein; 

Source “What’s Cooking?” Kraft Canada


SAUSAGE BURGERS

~Submitted by Luanne, FL

1 pound sausage 
1 pound ground beef 
1/3 cup finely chopped onion 
1-1/2 teaspoons Worcestershire sauce 
1/2 teaspoon garlic powder 
hamburger buns

In a large bowl combine together sausage, ground beef, onion, Worcestershire sauce and garlic powder. Divide evenly into portions.

Lightly form patties to thickness desired. 

Grill burgers over medium hot coals until well done, about 7 to 8 minutes .

Dress with pepper jack cheese, tomato and onion.


CARAMELIZED COFFEE FLAN

~Submitted by Angelique, TX

3/4 cup Granulated sugar
2 large Eggs
2 Egg yolks
14 oz Can Sweetened Condensed Milk
1 cup Milk
1 tsp. Instant coffee granules 

Place sugar in a small heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until sugar crystallizes into lumps (about 15 minutes). Continue cooking, stirring constantly, until sugar melts and turns a light golden brown (about 15 minutes). Quickly pour hot caramel mixture into an ungreased 8-inch round cake-pan, tilting to coat bottom evenly. Set aside (mixture will harden). 

Combine eggs and remaining ingredients in a large bowl; beat with a wire whisk until coffee granules dissolve. Pour egg mixture over caramelized sugar in cake-pan. Place cake-pan in a large shallow baking dish. Pour hot water into outer baking dish to a depth of 1-inch. Cover with aluminum foil, and bake at 350 degrees F. for 55 minutes or until a knife inserted near center of flan comes out clean. Remove pan from water, and let cool. Cover and chill at least 8 hours. To serve, loosen edge of custard with a spatula, and invert onto a serving plate. 

Yield: 6 Servings 

Source: Southwest Cooks! The Tradition of Native American Cuisines


POTATO & CARAMELIZED ONION FRITTATA WITH GORGONZOLA 

~Submitted by Treva, Eastern TN

Caramelized Onions: 
2 tablespoons butter, unsalted 
2 large yellow onion, cut 1/8 inch thick 
1/4 teaspoon salt 
1 dash freshly ground black pepper 
2 tablespoons balsamic vinegar 
1 teaspoon granulated sugar 

Frittata: 
5 medium red potatoes, unpeeled 
2 tablespoons olive oil 
1 teaspoon salt, divided 
3/8 teaspoon freshly ground black pepper, divided 
10 large eggs 
2 teaspoons fresh rosemary, chopped 
2 ounces Gorgonzola cheese, crumbled 

To make the caramelized onions: In a medium nonstick skillet, melt the butter over medium heat. Add the onions, salt and the 1/8 tsp. pepper. Cook, stirring often to avoid scorching, until the onions are very soft and deep golden brown, 12 to 15 minutes. Stir in the vinegar and sugar and cook until the vinegar is reduced to a glaze, about 1 minute. Keep the onions warm.

(The onions can be prepared up to three days ahead, covered, and refrigerated. Reheat before using.) 

To prepare frittata: Parboil potatoes in salted water for 10 minutes. Drain and rinse under cold water until cool enough to handle. Cut into 1/2-inch-thick slices, then chop coarsely. 

In a 9- to 10-inch nonstick ovenproof skillet, heat the oil over medium heat. Add the potatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes. Spread the potatoes as evenly as possible in the skillet. 

Position the broiler rack about 6 inches from the source of heat and preheat the broiler. In a medium bowl, whisk the eggs, rosemary and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until well-combined. Pour over the potatoes and reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with the Gorgonzola. Broil until the frittata is puffed and the top is set, approximately 1 minute. 

To serve, spread the top of the frittata with the warm onions and cut into wedges. Serve hot or warm. 

Yield: 6 servings


VIDALIA ONION DRESSING

~Submitted by Vida Jean, OH

I have a very good Vidalia Onion salad dressing recipe that I figured out when my favorite was all gone, and it came from an orange grove in Florida !!

3/4 cup minced Vidalia onion
1/3 to 1/2 cup sugar ( to suit your taste )
1/2 cup vinegar
1/2 cup light oil ( not a green color )
1/2 tsp dry mustard powder
1/2 tsp salt
1 tsp cracked black pepper
1/8 tsp ground cumin or to taste
1/2 tsp dry parsley, or to taste

At times, I have added 1/4 cup of Ranch dressing to this mixture for a subtly different flavor.


LASAGNA, EASY

~Submitted by Skirnir, WI
Visit my web site for my recipe collection!
http://alcourt.homeip.net/w/

This is a very easy lasagna using no boil lasagna noodles.

1 pound ground beef, Italian sausage or smoked sausage
2 jars spaghetti sauce
15 ounces of ricotta cheese
1 egg, slightly beaten
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 oz. box of no-boil lasagna noodles
4 cups shredded mozzarella cheese (or other white cheese)
1/4 cup grated Parmesan Cheese (optional)

Preheat oven to 375 degrees. In large skillet, brown meat if needed. Drain.

In small bowl, stir together ricotta cheese, egg, basil and oregano.

In a 13x9 baking dish, spread 1 cup of spaghetti sauce on bottom of baking pan. Place uncooked noodles in a layer next. Spread about 2/3 cup of ricotta mixture over pasta. Distribute some of the meat over the ricotta and top with 1 cup of mozzarella.

Repeat layers of sauce, pasta, ricotta, meat and mozzarella two times and top with remaining pasta. Spread remaining meat and sauce over pasta and sprinkle with remaining mozzarella and optional parmesan cheese.

Cover with foil. Bake 30 minutes. Remove foil and bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before cutting. 10 to 12 servings.

Microwave directions: In microwave safe dish, prepare recipe as directed, except omit the parmesan and mozzarella cheese on top layer. Cover with plastic wrap. Microwave at high 13 to 15 minutes, turning twice during cooking. Carefully remove plastic wrap and sprinkle with remaining mozzarella and parmesan cheese. Replace plastic wrap. Microwave on high for 4 minutes or until bubbly.

Make ahead directions: Prepare recipe as directed, but do not bake. Cover with plastic wrap and then foil. Refrigerate up to 24 hours or freeze up to 2 months. When lasagna is desired, remove plastic wrap and replace foil. Bake refrigerated lasagna at 375 degrees about 40 minutes and frozen lasagna about 1 hour 30 minutes, removing foil during the last 10 minutes of baking.


LEMON APRICOT BARS

~Submitted by Tena, MO

Crust
2 cups flour
1/2 cup confectioners' sugar
1 cup unsalted butter, softened

Filling
1/4 cup apricot preserves
4 eggs
6 tablespoons lemon juice
1 tablespoon grated lemon peel
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon lemon oil
1/2 teaspoon salt
Powdered sugar

Crust
Mix flour and sugar in bowl. Cut in butter until crumbly. Preheat oven to 350F. Press the crumb mixture in bottom of 9x9 baking pan. Bake for 30 minutes. Let stand until cool. Reduce the oven temperature to 325F.

Filling
Spread the apricot preserves over the bottom of the crust. Beat the eggs in a mixer bowl until blended. Add sugar, lemon juice, lemon peel, flour, baking powder, lemon oil and salt. Beat until blended. Pour over the prepared layers. Bake for 35 minutes. Let stand until cool. Sprinkle with sugar and cut into bars.

Source: Famous Dave's Backroads & Sidestreets


HONEY CREAM FILLED CRESCENTS

~Submitted by Treva, Eastern TN

4 oz. cream cheese, softened
3 tbsp. honey, divided
1/4 cup. sliced almonds
1 pkg. refrigerated crescent dinner rolls
dash of ground cinnamon

Preheat oven to 375 degrees. Mix cream cheese and 2 tbsp. of the honey. Stir in almonds.

Unroll crescent roll dough; separate into 8 triangles. Spread 1 rounded tbsp cream cheese mixture onto each triangle; roll up each loosely; starting at shortest side of triangle, rolling to opposite point. Place rolls on ungreased baking sheet; curve each into crescent shape. Sprinkle with cinnamon. Bake 12 to 14 minutes or until golden brown. 

Serve rolls warm, drizzled with remaining honey. 

Makes 8 servings, 1 crescent roll each.


APRICOT-CHICKEN POT STICKERS

~Submitted by Jean, Syracuse, NY

2 cups plus 1 tablespoon water, divided
2 small boneless skinless chicken breasts (about 8 ounces)
2 cups chopped finely shredded cabbage
1/2 cup all-fruit apricot preserves
2 green onions with tops, finely chopped
2 teaspoons soy sauce
1/2 teaspoon grated fresh ginger
1/8 teaspoon black pepper
30 (3-inch) wonton wrappers
Prepared sweet & sour sauce (optional)

Bring 2 cups water to boil in medium saucepan. Add chicken. Reduce heat to low; simmer, covered, 10 minutes or until chicken is no longer pink in center. Remove from saucepan; drain. Add cabbage and remaining 1 tablespoon water to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly.

Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well.

To assemble pot stickers, remove 3 wonton wrappers at a time from package. Spoon slightly rounded tablespoonful of chicken mixture onto center of each wrapper; brush edges with water. Bring 4 corners together; press to seal. Repeat with remaining wrappers and filling.

Spray steamer with nonstick cooking spray. Assemble steamer so that water is 1/2 inch below steamer basket. Fill steamer basket with pot stickers, leaving enough space between them to prevent sticking. Cover; steam 5 minutes. Transfer pot stickers to serving plate.

Serve with prepared sweet & sour sauce, if desired.

Nutrients per Serving:
Calories 145
% calories from fat 6%
Total Fat 1 g
Sat. Fat 1 g
Protein 8 g
Carbohydrates 26 g
Cholesterol 17 mg
Sodium 223 mg
Dietary Fiber 1 g


BEEF STIFADO (STEW)

~Submitted by Angelique, TX

Ingredients
1/4 cup olive oil
1-1/2 pounds boneless beef chuck cut into 1-1/2-inch cubes
2 Tbsp all-purpose flour
12 ounces small white boiling onions, peeled
1 pound tomatoes, peeled, seeded, and chopped
3 garlic cloves, minced
2-1/2 Tbsp chopped fresh thyme OR 1 tsp dried thyme
2-1/2 Tbsp chopped fresh rosemary OR 1 tsp dried rosemary
2-1/2 Tbsp chopped fresh oregano OR 1 tsp dried oregano
1 bay leaf, crumbled
1 tsp ground cumin
2 cups dry red wine
1/2 pound feta cheese, crumbled
Salt and freshly ground pepper

Instructions

Preheat over to 350 degrees F. 

Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350-degree F oven before continuing.) 

Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. 

Yield: 4 servings 

Source: Bon Appetit, February, 1990


STICKY CHINESE CHICKEN WITH STEAMED RICE

~Submitted by Robyn, Auckland, New Zealand

Serves 6 

small piece of ginger, sliced 
2 garlic cloves, sliced
¼ teaspoon five spice
3 star anise
1 tablespoon brown sugar
½ cup soy sauce
1 cup chicken stock
¼ cup oyster sauce
1 whole chicken, cut into pieces
Steamed rice to serve 

Preheat the oven to 200ºC.

Place the ginger, garlic, five spice, star anise, sugar, soy, stock and oyster sauce in a small bowl and whisk until well combined.

Place the chicken in an ovenproof dish, pour over the ginger mixture, cover with a tight-fitting lid and cook for 1 hour or until tender. 

Serve with the rice.


POTATO CHIPS

~Submitted by Pat, Minden, NV

My husband came up with this recipe for Potato Chips and they are GREAT!

Red or Idaho potatoes, skin on, sliced very thin
3/4 cup flour
2 teaspoons Lawry's seasoning salt or (we use Mrs. Dash Steak Flavor Blend...or any Mrs. Dash seasoning that you like will work...no salt)
1 tablespoon garlic powder
2 tablespoon lemon pepper
1/3 cup Parmesan cheese
vegetable oil

Mix dry ingredients and coat potato slices thoroughly. Fry a few slices at a time in hot oil. Drain on paper towels and serve warm.

We dip ours in Kraft Ranch with Bacon dressing... Oh so good!!!

MEATLESS TACOS WITH VEGETABLE PROTEIN CRUMBLES

~Submitted by Treva, Eastern TN

Serves: 8

A simple twist transforms this traditional recipe into a vegetarian entree. 

INGREDIENTS 
4 cups meatless burger crumbles (like Morningstar Farms or Boca brands) 
1 package taco seasoning 
3/4 cup water 
2 large tomatoes, diced 
2 cups low-fat shredded cheddar cheese 
Shredded romaine lettuce 
8 taco shells (or whole wheat tortillas) 

DIRECTIONS
1. Warm meatless burger crumbles in sauté pan. 

2. Add water and taco seasoning and bring to a boil. Simmer and stir until desired consistency is reached. 

3. Heat taco shells (or tortillas) according to directions on package. 

4. Dice tomatoes, shred cheese and lettuce, all to desired amounts. 

5. Pour two ounces of protein crumbles into shell, and add desired toppings. 

NUTRITION INFO (per serving) 
Calories: 240.9
Fat: 11.7 g 
Carbohydrates: 15.2 g 
Protein: 19.6 g


TURKEY JERK SOUP

~Submitted by Jean, Syracuse, NY

Ingredients:
3 cups of diced white turkey, roasted
2 14 oz. Cans of whole tomatoes, chopped (include liquid)
2 quarts water
2 cups sliced fresh carrots
4 medium potatoes, peeled and diced
2 medium onions, chopped
¾ cup barley
¾ cup chopped celery
2 Tbs parsley flakes
1 dash pepper
4 tsp Jamaican Jerk sauce

Combine ingredients, bring to a boil, then simmer on low heat for 2 hours.

Serves 8.
Nutritional Analysis:
Calories – 30
Total fat – .1g.
Saturated fat – 0 g.
Sodium – 220 mg.
Cholesterol – 4 mg.


BEEF & VEGETABLE STIR FRY

~Submitted by Treva, Eastern TN

Serves: 6

If you’re looking for easy ways to get plenty of fresh veggies, you’ve found it. This is best served over long grain rice. 

INGREDIENTS 
2 tablespoons apple cider vinegar
1 tablespoon soy sauce 
1/2 teaspoon sugar 
1-1/2 teaspoon grated, peeled ginger root 
1 lb. boneless round steak, fat trimmed and cut across grain into 1 1/2" strips, raw 
2 tablespoons olive oil 
2 medium onions, each cut into 8 wedges 
1/2 lb. fresh mushrooms, rinsed, trimmed, and sliced 
2 stalks celery, cut into 1/4-inch slices (about 1/2 cup total)
2 small green peppers, cut into thin lengthwise strips 
1 cup water chestnuts, drained and sliced 
2 tablespoons cornstarch 
1/4 cup water

DIRECTIONS
1. Prepare marinade, mixing vinegar, soy sauce, sugar, and ginger. Marinate meat in mixture while preparing vegetables. 

2. Heat 1 tablespoon oil in large skillet or wok. Stir-fry onions and mushrooms for 3 minutes over medium-high heat. 

3. Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender crisp. Transfer vegetables to warm bowl. 

4. Add remaining 1 tablespoon oil to skillet. 

5. Stir-fry meat in oil about 2 minutes or until meat loses its pink color. 

6. Blend cornstarch and water. Stir into meat. Cook and stir until thickened. 

7. Return vegetables to skillet; stir gently and serve. 

NUTRITION INFO (per 6-ounce serving) 
Calories: 208.9 
Fat: 7.8 g 
Carbohydrates: 15.4 g 
Protein: 20.1 g

COLD CUCUMBER SOUP

~Submitted by Joan, Savona, B.C.

3 leeks, washed and sliced in rounds
2 cups vegetable stock
2 cups milk
6 cucumbers, peeled, sliced and seeded
3 Tbsp minced fresh dill
1 Tbsp freshly squeezed lemon juice
2 Tbsp chopped green onion or chive
1 tsp salt
1 tsp freshly ground black pepper

Garnish: 
low-fat sour cream
2 Tbsp capers

Cook leeks in the stock in a large soup pot for 10 minutes. Add milk and cucumbers. Pour small batches at a time into a blender and purée until smooth. Add the dill, lemon juice, green onion or chives, salt and pepper.. Stir once or twice. Chill, covered, in the refrigerator for 3 hours. Pour 1-cup servings into each of 6 bowls, garnish with a dollop of sour cream and sprinkle a few capers on top.

Serves 6.

Per serving: 168 calories; 7.9 g protein; 3.7 g fat (1.9 g sat fat); 29.8 carbohydrates; 11 mg cholesterol; 6.1 g fiber.


BANANA WALNUT BREAD

~Submitted by Jean, Syracuse, NY

Prep: 15 minutes
Bake: 45 to 55 minutes

Ingredients
1-1/3 cup all-purpose flour
1/2 cup SPLENDA® No Calorie Sweetener, Granular
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
1-1/4 cups mashed bananas (approximately 3 large bananas)
1 tablespoon canola oil
1/3 cup reduced fat buttermilk
2 teaspoon vanilla
1/4 cup chopped walnuts

Directions
1. Preheat oven to 350 degree F. Spray a 9x5-inch loaf pan with nonstick cooking spray. Set aside. 

2. Blend the dry ingredients in a large mixing bowl. Set aside. 

3. Add oil, buttermilk, and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until just mixed. 

4. Add chopped walnuts. Stir until just mixed. 

5. Pour batter into prepared pan. Bake in preheated 350 degree F oven 45 to 55 minutes or until rich brown and the center is set. 

Makes 8 servings. 

*Note: Black walnuts can be used to create a uniquely flavored banana bread. 

Nutritional facts per serving
calories: 160, total fat: 4.5g, saturated fat: 0g, cholesterol: 0mg, sodium: 190mg, carbohydrate: 24g, total sugar: 4g, fiber: 1g, protein: 3g, starch: 1 diabetic exchange, fruit: .5 diabetic exchange, fat: 1 diabetic exchange


CREAM OF BROCCOLI SOUP

~Submitted by Treva, Eastern TN

1 & 1/2 cups water
3 cups chopped broccoli
2 tsp. corn oil
1 cup onion, chopped
1 tbsp. garlic, chopped
1 tbsp. flour
3 cups fat-free milk
1/2 tsp. celery seeds
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. cayenne pepper
3/4 cup grated Parmesan cheese 

1. Combine the water and the broccoli and boil over medium heat for 10 minutes. Remove from the heat and set aside. 

2. In a large skillet, heat the oil and sauté the onion and garlic until translucent, about 5 minutes. 

3. Add the flour to the skillet, stirring constantly to mix. Add the liquid from the broccoli and cook until thickened, about 10 minutes. 

4. Add the milk, broccoli, and spices and stir well (omit the salt if you need to reduce total sodium). Cook until hot, but do not allow the milk to boil. Top each serving with 1 tbsp. of Parmesan cheese.

6 servings 

Nutrition Information per serving:
Calories 146; Calories from Fat 46; Total Fat 5 g; Saturated Fat 2 g; Cholesterol 10 mg; Sodium 658 mg; Total Carbohydrate 15 g; Dietary Fiber 3 g; Sugars 9 g; Protein 11 g
Exchanges Per Serving: 1 Skim Milk; 1 Fat; 1 Vegetable


CURRIED PINEAPPLE RICE 

~Submitted by Jean, Syracuse, NY

1/2 cup finely chopped onion 
2 tablespoons margarine 
2 1/2 cups uncooked long grain rice 
2 garlic cloves, minced 
1 tablespoon curry powder 
5 cups chicken broth 
1 tablespoon soy sauce 
1 jalapeno pepper, seeded and chopped (optional) 
1 (20 oz.) can unsweetened pineapple chunks, drained, OR the equivalent of fresh pineapple 
4 green onions, chopped 

In a large saucepan, sauté onion in butter until tender. Stir in rice, garlic, and curry powder. Add broth, soy sauce and jalapeno, if desired. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes or until liquid is absorbed. Stir in green onions and pineapple chunks. 

Nutritional Analysis: One 3/4 cup serving (prepared with low-sodium broth and light soy sauce) equals: 178 calories, 96 mg sodium, 1 mg cholesterol, 34 gm carbohydrate, 4 gm protein, 3 gm fat 

Diabetic Exchanges: 1 starch, 1 vegetable, 1 fruit


MYSTERY PIE

~Submitted by Jean, Syracuse, NY

Southern classic, Shoefly Pie

3/4 Cup all-purpose flour
1/2 Cup sugar 
1/4 tsp. salt 
1/2 tsp. cinnamon 
2 Tbs. vegetable shortening
1/3 Cup light molasses 
1-1/2 tsp. baking soda
1 egg, beaten
3/4 Cup evaporated skim milk 
1/2 tsp. almond extract 
2 C beet purée
1 (9-inch) deep-dish pastry shell, homemade, frozen or refrigerated

TIP: Baby food is a quick source of beet purée, or you can make your own using canned sliced or diced beets in a blender or food processor.

Preheat oven to 400°F. 

Combine flour, sugar, salt, and cinnamon, cut in shortening, and mix until it resembles coarse crumbs. 

In another bowl, combine molasses and baking soda. Stir in the egg, evaporated skim milk, flavoring and purée. Pour half the liquid mixture into pie shell; add 1/4 of the crumbs and stir. Pour in the remaining liquid mixture and top with remainder of the crumbs. This time, do not stir. Bake 12 minutes until crust starts to brown. Reduce oven temperature to 325°F and bake for 45 minutes, until pie is firm. 

Makes 8 Servings
Per Serving: 
204 Cal
4 gm Fat (1 gm Sat Fat)
38 gm Carb
31 mg Chol
136 mg Sodium
5 gm Protein
1 gm Dietary Fiber
114 mg Calcium
Exchanges: 
1 Starch/Bread
1 Vegetable
1 Fat

WALDORF SALAD FOR TWO

~Submitted by Jean, Syracuse, NY

1 small pear, diced
1 small apple, diced
1 stalk celery, diced
2 tablespoons chopped pecans or walnuts
1/4 cup salad dressing
1 tablespoon orange juice
2 lettuce leaves 

Mix together the pear, apple, celery and nuts. Blend together the salad dressing and orange juice. Add salad mixture and toss to mix.

Serve on lettuce leaves. 


BARBECUE BEEF SANDWICHES FOR TWO

~Submitted by Treva, Eastern TN

1/2 pound ground beef 
1/3 cup tomato paste 
1/4 cup Onion, chopped 
2 tablespoons Vinegar 
2 teaspoons Sugar 
1/4 teaspoon Dry mustard 
Dash of pepper
2 Hamburger rolls 

Cook beef until lightly browned. Drain fat.

Mix in remaining ingredients except hamburger rolls.

Cover and cook over low heat for 20 minutes to blend flavors. Stir occasionally.

Spoon mixture onto bottom halves of rolls (about 1/2 cup per sandwich). Cover with top halves.


BEEF TENDERLOIN FILLETS WITH GREEN PEPPERCORN SAUCE

~Submitted by Jean, Syracuse, NY

2 tablespoons butter or margarine
2 (8-ounce) beef tenderloin fillets
2 cups Marsala wine
1 cup chicken broth
20 green peppercorns
2 cups whipping cream
1/8 teaspoon Dijon mustard

Melt butter in a large skillet over medium-high heat. Add fillets, and cook 6 minutes on each side or to desired degree of doneness. Remove fillets from skillet, and keep warm. 

Add wine, broth, and peppercorns to skillet; cook 20 minutes or until liquid is reduced by half. Stir in cream and mustard; cook 20 minutes or until liquid is reduced by half. Return fillets to skillet, and serve warm. 

Yield: Makes 2 servings

Southern Living, DECEMBER 2000

SALMON PASTA SALAD

1 8-ounce package pasta (spirals or bow ties work well), cooked and drained 
2 cups fully cooked salmon, cut into chunks 
1-1/2 cups cherry tomatoes, quartered 
1 small red onion 
1/2 cup vegetable oil 
1/3 cup fresh lemon juice or lime juice 
1-1/2 teaspoons dill weed 
1 garlic clove, minced 
3/4 teaspoon salt 
1/4 teaspoon pepper 
1 head lettuce greens, torn

1. In a large bowl, toss the pasta, salmon, tomatoes and onion. 

2. For the dressing, combine the oil, lemon or lime juice, dill, garlic, salt, and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.

Servings: 5
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes

Based on individual serving:
Calories: 510
Total Fat: 26 g
Carbohydrates: 40 g
Protein: 30 g

Source: iVillage recipe contest winner


KING RANCH CASSEROLE

1 whole chicken boiled and deboned
1 dozen corn tortillas
1 small onion (chopped)
1 package cheddar cheese (grated)
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can of green chilies or fresh roasted (diced)
1 can chicken broth or fresh broth from cooked chicken

Combine soups and chicken broth in saucepan. Add green chilies. Stir until smooth and cook on low heat for approx. 10 mins. In an oblong casserole dish, place a layer of broken tortillas (6 of them), pieces of cooked chicken, half of chopped onions, half of sauce then grated cheese. Repeat layer ending with cheese. Bake at 325 degrees for one hour uncovered.


CAJUN CHICKEN JAMBALAYA

Shared by pal Johnny in LA 

2 c. cooked chicken, diced, skin removed
2 tbs. butter
1/4 c. onion, chopped
2 cloves garlic, diced
1/4 c. celery, chopped
1/4 c. bell pepper, chopped
1 can whole tomatoes
2/3 c. long grain rice
1/2 tsp. thyme, dried
1/2 tsp. basil, dried
1 1/2 tsp. Cajun Spices
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 1/2 c. chicken broth
1 tsp. Tabasco
1 bay leaf

Melt butter in a large frying pan or skillet. Sauté the onion, garlic, celery and bell pepper until tender. Add canned tomatoes and their liquid, rice, thyme, basil, Cajun spices, cayenne pepper, chicken broth, Tabasco and bay leaf. Bring to a boil then reduce heat to a simmer until rice is tender. Add chicken and cook until hot throughout.

Yield: 4 Servings


BAKED POTATO CROQUETTES

3 large baking potatoes
2 cups (8 ounces) shredded extra-sharp Cheddar cheese
1/4 cup butter or margarine
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
2 cups crushed round buttery crackers (1 tube)

Bake potatoes at 350° for 1 hour or until tender; cool. Peel potatoes, and mash. 

Combine mashed potatoes, cheese, and next 7 ingredients, stirring well. Shape 1/2 cup mixture into a ball; roll in crushed crackers, and place on an ungreased baking sheet. Repeat procedure with remaining potato mixture. 

Bake at 350° for 30 to 35 minutes or until golden brown. 

Yield: 12 to 14 servings

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