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This quote should be a credo for us all to save our freedom!

"For evil to flourish, all that is needed is for good people to do nothing."
~Edmund Burke, 1729-1797, 18th century philosopher

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

LIFE'S TUG OF WAR

~Shared by Treva, NC

Life can seem ungrateful
and not always kind...

Life can pull at your heartstrings
and play with your mind...

Life can be blissful
and happy and free...

Life can put beauty
in the things that you see ...

Life can place challenges
right at your feet...

Life can make good
of the hardships we meet...

Life can overwhelm you
and make your head spin...

Life can reward those
determined to win...

Life can be hurtful
and not always fair...

Life can surround you
with people who care ...

Life clearly does offer
its ups and its downs...

Life's days can bring you
both smiles and frowns...

Life teaches us to take
the good with the bad...

Life is a mixture
of happy and sad...

SO...

Take the life that you have
and give it your best...

Think positive be happy
let God do the rest...

Take the challenges that life
has laid at your feet...

Take pride and be thankful
for each one you meet...

To yourself give forgiveness
if you stumble and fall...

Take each day that is dealt you
and give it your all...

Take the love that you're given
and return it with care...

Have faith that when needed
it will always be there...

Take time to find the beauty
in the things that you see...

Take life's simple pleasures
let them set your heart free...

The idea here is simply
to even the score...

As you are met and faced with
Life's Tug of War.

~Dr. James Robert Rowe-Loy

GARLIC FACTS

~Shared by Luanne, FL

"Garlic -- an ageless ingredient with no boundaries -- It's history in cooking and in medicinal remedies spans throughout the world from Egypt, Greece and Rome, to Europe and the Orient."

Approximately 90 percent of the garlic grown in the United States is grown in California.

"Egyptian slaves built the pyramids on a diet of garlic, bread and water."

GARDEN TIP:  The next time aphids are attacking your roses try spraying them with a mixture of crushed garlic and water...watch them drop.

GARLIC IN SPACE -- When the French joined a Soviet space mission in late 1986, their menus caused an international stir. The French would not go into space without garlic and apparently the ventilation system couldn't dispel the aromas quickly enough for Soviet spacemen--which led to some interesting diplomatic talks.

What Is Garlic

Garlic (Allium Sativum) is a member of the Amaryllis family (Amaryllidaceae), which also includes leeks, onions, and shallots. It is a perennial with an underground bulb (head) composed of pungent bulblets commonly called cloves.

The pungent flavor of garlic is caused by a chemical reaction which occurs when the garlic cells are broken. The flavor is most intense shortly after cutting or chopping. This chemical reaction cannot occur after garlic is cooked, which is why smoked garlic is sweet and nutty rather than pungent.

~Shared by Rusty, Leesburg, FL

Finally, a true map of Florida that explains this weird, but wonderful state. Those of you who live in Florida will recognize it, and those who don’t have been warned !!!


You know you're a Floridian if....

**  Socks are only for bowling.  

**  You never use an umbrella because the rain will be over in five minutes.  

**  A good parking place has nothing to do with distance from the store, but everything to do with shade.

**  Your winter coat is made of denim.  

**  You can tell the difference between fire ant bites and mosquito bites.

**  You're younger than thirty but some of your friends are over 65.

**  Anything under 70 degrees is chilly.

**  You've driven through Yeehaw Junction.

**  You know that no other grocery store can compare to Publix.  

**  Every other house in your neighborhood had blue roofs in 2004-2005.

**  You know that anything under a Category 3 just isn't worth waking up for.

**  You dread love bug season.

**  You are on a first name basis with the Hurricane list. They aren't Hurricane Charley or Hurricane Frances. You know them as Andrew, Charley, Frances, Ivan, Jeanne & Wilma...Irene...Cheryl...Rita Mary..Alison ......

**  You know what a snowbird is and when they'll leave.

**  Roaches the size of bulldogs don't bother you.

**  You think a six-foot alligator is actually pretty average.

**  'Down South' means Key West.

**  Flip-flops are everyday wear. Shoes are for business meetings and church, but you HAVE worn flip flops to church before.

**  You have a drawer full of bathing suits, and one sweatshirt.    

**  You get annoyed at the tourists who feed seagulls, squirrels, 'gators, 'coons, 'possoms, and any other 'cute' native critter.

**  A mountain is any hill 100 feet above sea level.

**  You know the four seasons really are: Hurricane season, love bug season, tourist season and summer.      

**  You've hosted a hurricane party.

**  You've slept through more than one hurricane.

**  You know how to pronounce Okeechobee, Kissimmee, Micanopy, Withlacoochee, Thonotosassa, Sopchoppy, Wewahitchka, Myakka, Econlockhatchee, etc., etc.  

**  You understand why it's better to have a friend with a boat than have a boat yourself.

**  You were 25 when you first met someone who couldn't swim.

**  You've worn shorts and used the A/C on Christmas and New Years.

**  You recognize Miami-Dade as 'Northern Cuba'  

You not only forward this but you understand it!!

ZUCCHINI CHEESE DROP BISCUITS

~Shared by Luanne, FL

Ingredients:

Crisco® Original No-Stick Cooking Spray
2 cups Martha White® All-Purpose Flour
1 tablespoon baking powder
3/4 teaspoon salt
Ground red pepper to taste
1 cup shredded sharp Cheddar cheese
2/3 cup milk
1/4 cup butter, melted
3/4 cup shredded zucchini

Preparation Directions:

1. HEAT oven to 450°F. Coat baking sheet with no-stick cooking spray.

2. COMBINE flour, baking powder, salt and red pepper in medium bowl. Stir in cheese. Blend milk, melted butter and zucchini in small bowl. Stir zucchini mixture into flour mixture just until evenly moistened. Drop by heaping tablespoonfuls on prepared baking sheet.

3. BAKE 12 to 15 minutes or until golden brown. Serve warm.

Source: Martha White


DOROTHY'S SEAFOOD LASAGNA

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

1/2 C butter
1 sm onion
3/4 LB Mshrms sliced
1/2 C dry white wine
1/3 C flour
1 TBSP @ CHPD fresh chives, parsley, & sw basil or 1 tsp dried  
3/4 TSP salt
1/4 TSP pepper
1/4 TSP nutmeg
2 C light cream
2 C chicken stock
9 lasagna noodles  
1 LB shrimp cooked
1/4 LB crab cooked
1 LB qaurtered & cooked  
3/4 C Swiss cheese, grated
1/3 C Parmesan cheese, grated

In lg saucepan melt 1/4c of the butter, add onion & cook over med heat til soft. Add mshrms & saute 5 mins. Pour in wine over mshrm mix & sprinkle with herbs. Simmer, reducing liquid until liquid has evaporated.

Remove from pan & set aside, it will be of porridge consistency.

In saucepan melt remaining butter, add flour & cook 1 min, season with salt, pepper & nutmeg. Slowly pour in cream & chicken stock, stirring constantly. Continue stirring over med heat until sauce comes to a boil & is thickened. Simmer for 2 mins. Add mshrm wine mix to cream sauce. Set aside. Meanwhile in lg pot cook pasta 10 mins & set aside.

In bowl combine seafood mixing gently. In greased 13x9 baking dish, spread a thin layer of sauce. Arrange 1/3 of the noodles in an even layer over sauce.

Spread 1/3 of the seafood over noodles & 1/3 of the remaining sauce over seafood,cover with 1/3 of the Swiss cheese. Repeat layers 2 more times, ending with Swi cheese. Sprinkle top with parmesan. If made ahead, cover & chill. Bake uncovered at 350 for 40-50 mins.or until hot & bubbly. Let stand for 10 mins before cutting.


BORDELAISE SAUCE WITH MUSHROOMS - FRANCE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 tablespoon butter
2 tablespoons shallot, minced
1 teaspoon minced garlic (optional)
3 tablespoons butter
2 cups sliced fresh mushrooms
1 cup beef broth
1/3 cup red wine
1 tablespoon Worcestershire sauce
1 bay leaf
1/4 teaspoon chopped fresh thyme, or to taste
salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons cold water

Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.

Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.



OATMEAL-WALNUT COOKIES

~Shared by Treva, NC

You can make these ahead of time and store them in an airtight container, but they're best served warm.

1/2 cup granulated sugar
1/3 cup packed dark brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup all-purpose flour
1 cup regular oats
1/4 teaspoon salt
2/3 cup golden raisins
1/4 cup chopped toasted walnuts
Cooking spray

Preheat oven to 350º.

Place first 5 ingredients in a large bowl. Beat with a mixer at medium speed until well blended. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, oats, and salt to egg mixture; beat well. Stir in raisins and walnuts.

Drop by level tablespoons, 1 1/2 inches apart, onto a baking sheet coated with cooking spray. Bake at 350º for 12 minutes or until lightly browned. Remove from oven; let stand 2 minutes. Remove cookies from baking sheet; serve warm.

Yield:  2 dozen (serving size: 1 cookie)

CALORIES 109 (28% from fat); FAT 3.4g (sat 1.4g,mono 0.9g,poly 0.9g); IRON 0.7mg; CHOLESTEROL 14mg; CALCIUM 12mg; CARBOHYDRATE 18.3g; SODIUM 24mg; PROTEIN 2.1g; FIBER 1.1g

Source: Cooking Light, JANUARY 2004


PUGET SOUND CHOWDER

~Shared by Jim D., WA

1/4 C Bacon, chopped
2 tbsp Butter
1/2 C Onion, chopped
1/2 C Celery, chopped
2 C Raw potatoes, peeled and diced
1 clove Garlic, minced
1 C Broth or fish stock Mussels removed from shells
11/2 lbs White fish (firm)
11/2 C Half and half
1/4 lb Shrimp or/and crab
dash Saffron, cayenne, turmeric, thyme--chopped, parsley--chopped

Sautè bacon in butter, onion, celery and garlic 4 minutes or until crisp. Add 2 cups liquid (broth plus water if necessary) and simmer 15 minutes. Add fish and simmer 5 minutes. Add half and half, mussels, crab and white fish cut in small pieces. Simmer gently 5 minutes (Do NOT Boil). Season with seasonings.

To steam mussels:
2 C Water
1/2 C White wine
2 slices Lemon and onion
Parsley, chopped
pinch Thyme

Steam until open. Remove from shells. Reserve liquid for soup.


SWEET ONION PIE

~Shared by Johnny, LA

From Marcelle Bienvenu.

Makes 6 servings

1 (9-inch) pie pastry
6 slices bacon
2 ½ cups chopped sweet onions
1 cup shredded sharp Cheddar cheese
4 large eggs
1 (13-ounce) can evaporated milk
½ teaspoon salt
½ teaspoon paprika
1/8 teaspoon hot sauce

Line a 9-inch pie plate with the pastry. Prick the bottom and sides with a fork. Bake at 400 degrees for 3 minutes. Remove from the oven and prick the pastry again. Return to the oven and bake until it is lightly brown. Remove and cool.

Reduce the oven temperature to 325 degrees.

In a skillet, fry the bacon until crisp. Remove the bacon and reserve 2 tablespoons of the drippings in the skillet. Crumble the bacon and set aside. Cook the onions in the drippings over medium heat, stirring until soft and lightly golden, 6 to 8 minutes. Drain on paper towels and spoon into the pie shell. Sprinkle with the bacon and cheese.

In a mixing bowl, beat the eggs, then add the milk, salt, paprika and hot sauce. Mix well. Pour into the pie shell over the onion mixture. Bake until the mixture sets, about 1 hour. Remove and let stand for about 5 minutes before slicing the pie


PUMPKIN CRUNCH DESSERT

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
2 eggs, slightly beaten
1 - 16 oz. can of pumpkin
3/4 c. sugar
1/2 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1 - 13 oz. can evaporated milk
 
Mix all together and put in a glass 9/13" Pyrex dish. Soften 1 stick margarine and mix into 1 package of yellow cake mix until crumbly. Sprinkle over pumpkin mixture. Bake at 350  degrees for 50 minutes. Top with whipped cream.


BLUEBERRY OATMEAL BARS
(with Spinach)

~Shared by Linda H., Rosharon, TX

Makes 12 bars

Crunchy and sweet, but full of spinach! Let the bars cool completely before serving so that the taste of the spinach has a chance to disappear completely.

Nonstick cooking spray
2 cups old-fashioned oats
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 cup Balance trans-fat-free soft tub margarine spread, chilled
1 cup low-sugar blueberry preserves
1/2 cup spinach puree

Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.

In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.

Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not over mix—bits of margarine will still be visible.

Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.

Meanwhile, mix the preserves with the spinach puree in a small bowl.

Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.

Source: Created by Jessica Seinfeld from the book Deceptively Delicious


BREAD PUDDING

~Shared by Barb C., Chula Vista, CA

You must try this easy-to-make, delicious bread pudding! You'll love it!

7 slices of bread (broken in small pieces
1 stick melted butter
8 eggs
1 1/2 cups sugar
1 can evaporated milk
1 1/2 teaspoon vanilla

Mix all ingredients together in large bowl. Pour in glass pan and place pan in water in oven. Cook at 350 degrees for about 1 hour.

SAUCE FOR BREAD PUDDING

1 box powdered sugar
1/2 teaspoon vanilla
1 teaspoon rum flavoring
1 1/2 stick melted butter
Milk (added to make sauce thin)

Mix sugar, vanilla, rum and melted butter well. Add milk as needed serve over hot bread pudding.
 
Source: LilBitsofThisnThat-PSP@yahoogroups.com


SCALLOPS IN HERB BUTTER SAUCE

~Shared by Larry Holmes, Toronto, Canada
 
24 scallops
salt and freshly ground pepper
1 tablespoon plus ¼ cup unsalted butter
1 tablespoon vegetable oil
½ cup white wine
1 tablespoon whipping cream
¼ cup chopped chives
3 tablespoon chopped parsley
1 teaspoon chopped thyme leaves

Preheat oven to 300 degrees F. 

Pat dry scallops and season with salt and pepper.  In a large frying pan heater 1 tablespoon of the butter and the oil over high heat. Add the scallops and cook for a 2 minutes. Turn the scallops and cook for another 2 minutes or until opaque in the center.  Transfer scallops into a small heatproof dish and hold in a warming oven.

Add white wine to pan and bring to a boil scraping any browned bit from the bottom of the pan.  Continue to boil until the wine is reduced by half. Cut the remaining butter into cubes.  Whisk the whipping cream into the reduced wine and then gradually whisk in the butter.  Add all the chopped herbs, stir to mix and then check the seasoning. Spoon the sauce over the scallops and serve immediately.

Serves 6.


GIRL SCOUT COOKIE FROM 1917

~Shared by Rusty, Leesburg, FL

1 cup butter
1 cup sugar (plus additional amount for topping)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder

Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown.

Makes six- to seven-dozen cookies.


CAROLINA CRAB CAKES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 egg lightly beaten
1/2 C. soft bread crumbs
1/4 C. mayonnaise
1 t. grated onion
1/2 t. minced fresh parsley
1/2 t. Worcestershire sauce
1/8 t. seafood seasoning
1/8 t. ground mustard
dash pepper
dash hot pepper sauce
1 (6 oz) can crabmeat, drained, flaked and cartilage removed
1 T. canola oil

Mustard Sauce:
2 T. mayonnaise
2 T. sour cream
1 T. Dijon mustard
1/2 t. lemon juice
1/2 t. Worcestershire sauce

In a small bowl combine the first 10 ingredients.  Fold in crab.  Refrigerate for 30 minutes.  Meanwhile combine the sauce ingredients.  In a large skillet heat oil over medium heat.  Drop crab mixture by 1/4 cupfuls into the pan; cook for 3-5 minutes on each side or until golden brown.  Serve with sauce.



CHOCOLATE & PEANUT BUTTER RIBBON DESSERT

~Shared by Treva, NC

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp.  Butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup  creamy peanut butter
1/2 cup sugar
2 tsp.  Vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares  BAKER'S Semi-Sweet Chocolate, melted

CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.


MEXICAN BEAN BARLEY SOUP

~Shared by Jim D., WA

2  medium  onions, chopped
3 cloves  garlic, minced
2  tbsp. vegetable oil
1  medium  turnip, peeled and diced
1  medium carrot, diced
2 tbsp. finely chopped jalapeno pepper
1 1/2  tsp. ground cumin
1/2 tsp. ground coriander
3 cans (14-1/2 oz. each)  vegetable broth
2  cups cooked barley
1 can (15 oz.) pinto beans, rinsed and drained
2 tsp. lemon juice

In a large saucepan, saute onions and garlic in oil until tender.  Add the turnip, carrot and jalapeno; cook and stir until tender.  Add cumin and coriander; cook and stir for 2 minutes.  Add broth.  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.  Add the barley, beans and lemon juice.  Simmer, uncovered, 10 - 15 minutes longer or until soup thickens slightly.

Yield: 7 servings

Source:  Country Woman - May/June 2002


CHIQUI'S TURTLE COOKIES N'ORLEANS STYLE

~Shared by Johnny, LA

A local cooking teacher shares: Chiqui Collier, who teaches at The New Orleans Cooking Experience, shares her recipe.

Makes 36 cookies

3 cups sifted all-purpose flour
½ teaspoon salt
1 cup unsalted butter, room temperature
1 cup firmly packed light brown sugar
2 egg yolks
2 teaspoons vanilla extract
2 tablespoons water
2 lightly beaten egg whites
2 cups coarsely chopped pecans

Line two cookie sheets with parchment paper. Preheat oven to 375 degrees.

Sift together flour and salt.

In another bowl, cream together the brown sugar and soft butter until light and fluffy, about three minutes. Blend in egg yolks, vanilla and water. Add the dry ingredients and mix well.

Place egg whites in a shallow bowl and chopped pecans in another bowl. Using a 1-inch cookie scoop, form 1-inch balls of dough, flattening slightly on one side. Dip the flattened side in the egg whites, then into the pecans.

Place nut-side-up on prepared baking sheets, about 1 1/2 inches apart. Press down lightly on the cookie, being careful not to crack the dough balls.

Bake for seven minutes. Reverse pans and continue baking eight more minutes. Remove from oven and let cookies cool on racks.

When cookies are completely cool, cover with mounds of chocolate icing.

Chocolate Icing

¼ teaspoon salt
6 tablespoons unsweetened Hershey's cocoa
1 pound confectioner's sugar
1 stick unsalted butter, room temperature
1 teaspoon vanilla extract
¼ cup (or more) milk or cream

Place salt, cocoa and confectioner's sugar in a food processor. Blend well. Add remaining ingredients and blend until well combined and fluffy.

Place icing in a pastry bag fitted with a large plain tip. Top each cooled cookie with a generous dollop of icing.

Store in a covered cake box.


CROCKPOT SUGARED NUTS

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

1 lb. walnut pieces or pecans
1/2 cup unsalted butter, melted
1/2 cup confectioners' sugar
1 1/2 tsps. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground cloves

1. Stir walnuts or pecans and butter in a 3 1/2-quart slow cooker until nuts are coated. Add confectioners' sugar, stirring to coat evenly.

2. Cover and slow cook on High for 15 minutes. Reduce heat to Low and slow cook, uncovered, stirring occasionally, until all nuts are coated with a crisp glaze, about 2 hours.

3. Remove nuts to a serving bowl. In a small bowl, combine cinnamon, ginger, allspice and cloves. Sift the spices over the nuts, stirring to coat evenly.

4. Cool nuts completely before serving.

Makes 4 cups


PUMPKIN RISOTTO

~Shared by Linda H., Rosharon, TX

Servings: 6

"This creamy risotto with pumpkin is seasoned with thyme and parmesan for a perfect side dish on a chilly evening."

4 cups hot water
1/2 cup dry white wine
4 teaspoons MAGGI® Instant Chicken Bouillon
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup uncooked Arborio rice
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon fresh thyme leaves or chopped fresh sage leaves
1/2 cup BUITONI® Refrigerated Freshly
Shredded Parmesan Cheese
1 tablespoon butter
Ground black pepper to taste

Combine water, wine and bouillon in large measuring cup; set aside.

Heat oil in large, nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme.

Stir in 1 cup broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This should take 20 to 25 minutes. Stir in cheese and butter until melted. Season with pepper.

Source: Allrecipes.com


CHOCOLATE TOFFEE TRIFLE

~Shared by Larry J., Spring Hill, TN

Need I say more?

INGREDIENTS:

1 (2-layer) package devil's food cake mix or brownie mix
6 ounces Heath bars, frozen
1-1/2 cups milk
1/2 cup Kahlua
16 ounces whipped topping
1 (4-ounce) package chocolate instant pudding mix

TO PREPARE:

Prepare and bake the cake mix using the package directions for a 9 X 13-inch cake pan.  Let stand until cool.  Cut the cake into 1-inch cubes.  Place the unwrapped candy bars in a sealable heavy-duty plastic bag.  Seal the bag and crush the candy bars with a hammer.  Combine the milk, Kahlua and pudding mix in a mixing bowl and beat until thick.

To assemble, layer the cake, pudding mixture, whipped topping and crushed candy bars 1/2 at a time in a large glass bowl.  Chill, covered, for 8 to 12 hours before serving.

SERVES:  8 - 10

Source: "At Your Service: Southern Recipes, Places and Traditions" by Patton Howell and Junior League of Gwinnett North Fulton


7 INGREDIENT CHILI

~Shared by Leasa, IA
 
Another keeper and healthy too!  Yep, I'm thinking camping..lol!
 
2 lbs ground turkey
1 large onion, chpd, about 1 cup
2 T chili powder
1/2 t ground cumin
3 1/2 C low sodium V-8 juice
1 small green pepper, chpd, about 1/2 cup
2 cans red kidney beans, rinsed and drained
 
Cook the turkey, onion, chili powder and cumin in a 4 quart saucepan until turkey is well browned, stirring often.
 
Add the V-8, green pepper and beans and heat to a boil.  Reduce heat to low.  Cover and cook for 15 minutes or until veggies are tender.
 
Serves 6
 
Nutrition: Calories 398, Total fat 13 g, Saturated fat 4 g, Cholesterol 119 mg, Sodium, 252 mg, Total carbs 32 g, Fiber 9 g, Protein, 37g, Vitamin A 39%, Vitamin C 49%, Calcium 8 %, Iron 27%
 
Source: Campbells


PEACH AND LAVENDER ICE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 pounds sliced frozen peaches, thawed
1 1/2 cups white sugar
1/2 cup dried lavender flowers
3 tablespoons lemon juice
3 cups water

Puree peaches with sugar until smooth. Stir in lavender blossoms, and let stand at room temperature for 2 hours. Stir in lemon juice and water, then place into refrigerator and refrigerate until cold, about 2 hours.

Freeze in a 6-quart ice cream maker according to manufacturer's instructions.


AMISH COUNTRY CASSEROLE

~Shared by Treva, NC

1 lb. Beef chunks or ground beef 
1 chopped onion
1 can tomato soup             
1 lb. Egg noodles
1 can cream of mushroom soup
1 T. Olive oil

Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato soup undiluted. Cook egg noodles according to directions on pkg. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserole dish. Place1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desired, sprinkle paprika lightly over top of noodles.

Bake in 375 oven for 20-25 minutes, or until bubbly.


SKILLET APPLE PIE

~Shared by Jim D., WA

If your skillet is not heatproof, precook the apples and stir in the cider mixture as instructed, then transfer the apples to a 13- by 9-inch baking dish. Roll out the dough to a 13- by 9-inch rectangle and bake it as instructed. If you do not have apple cider, reduced apple juice may be used as a substitute—simmer 1 cup apple juice in a small saucepan over medium heat until reduced to 1/2 cup (about 10 minutes). Serve the pie warm or at room temperature with vanilla ice cream or whipped cream. Use a combination of sweet, crisp apples such as Golden Delicious and firm, tart apples such as Cortland or Empire.

Serves 6 to 8

Crust
1 cup unbleached all-purpose flour (5 ounces), plus more for dusting work surface
1 tablespoon sugar
1/2 teaspoon table salt
2 tablespoons vegetable shortening , chilled
6 tablespoons (3/4 stick) cold unsalted butter , cut into 1/4-inch pieces
3–4 tablespoons ice water

Filling
1/2 cup apple cider (see note)
1/3 cup maple syrup
2 tablespoons fresh lemon juice from 1 lemon
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon (optional)
2 tablespoons unsalted butter
2 1/2 pounds sweet apples and tart apples (about 5 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note)

1 egg white , lightly beaten
2 teaspoons sugar

1. FOR THE CRUST: Pulse flour, sugar, and salt in food processor until combined. Add shortening and process until mixture has texture of coarse sand, about ten 1-second pulses. Scatter butter pieces over flour mixture and process until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Transfer mixture to medium bowl.

2. Sprinkle 3 tablespoons ice water over mixture. With blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough does not come together. Turn dough out onto sheet of plastic wrap and flatten into 4-inch disk. Wrap dough and refrigerate 30 minutes, or up to 2 days, before rolling out. (If dough is refrigerated longer than 1 hour, let stand at room temperature until malleable.)

3. FOR THE FILLING: Adjust oven rack to upper-middle position (between 7 and 9 inches from heating element) and heat oven to 500 degrees. Whisk cider, syrup, lemon juice, cornstarch, and cinnamon (if using) together in medium bowl until smooth. Heat butter in 12-inch heatproof skillet over medium-high heat. When foaming subsides, add apples and cook, stirring 2 or 3 times until apples begin to caramelize, about 5 minutes. (Do not fully cook apples.) Remove pan from heat, add cider mixture, and gently stir until apples are well coated. Set aside to cool slightly.

4. TO ASSEMBLE AND BAKE: Roll out dough on lightly floured work surface, or between 2 large sheets of plastic wrap, to 11-inch circle. Roll dough loosely around rolling pin and unroll over apple filling. Brush dough with egg white and sprinkle with sugar. With sharp knife, gently cut dough into 6 pieces by making 1 vertical cut followed by 2 evenly spaced horizontal cuts (perpendicular to first cut). Bake until apples are tender and crust is a deep golden brown, about 20 minutes. Let cool 15 minutes; serve.


CHEESY BBQ CHICKEN

~Shared by Johnny, LA

Tastes just like Chili's Monterey Chicken!

Ingredients:

4 boneless, skinless chicken breasts
8 slices of bacon, cut in half
1 onion, caramelized
1 bottle of BBQ sauce (or homemade)
shredded cheese (Cheddar or Colby jack shredded cheese blend)

Directions:

Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken. Marinate them in the fridge from about 30 minutes. Preheat oven to broil HI, with rack 4 inches from heat.

In a large oven proof skillet (I used my trusty cast iron skillet), over medium heat, saute chicken until mostly done, about 4 minutes per side. Pour some BBQ sauce over chicken. Place desired amount of onions* on the chicken. Cover with cheese (how ever much you want) Place bacon on top.

Place pan in the oven and broil until the bacon has crisped up, about 5 minutes. Or until the chicken reads 165 degrees F on a instant read thermometer.

*Caramelize Onions

Preheat oven to 425 degrees F. Thinly slice your desired amount of onions. Coat lightly with vegetable oil. Season with salt and pepper. In a dutch oven or casserole dish fitted with a lid, bake for around 1 hour, or until desired color is reached Make sure you stir them every 15 minutes so they don't burn.

Servings: 4
Time: 60 Minutes Preparation Time
60 Minutes Cooking Time


RHUBARB COBBLER

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

4 cup rhubarb, cut in 1 inch pieces
1 cup sugar
1 small  box raspberry Jello
1 Jiffy cake mix
1 cup water
1/3 cup  butter, melted

Spread rhubarb evenly in 9x9 inch pan, sprinkle sugar over rhubarb, then sprinkle on Jello, then sprinkle cake mix over all. Pour 1 cup water and 1/3 cup butter, evenly over all. Bake in 9 inch square pan for 1 hour at 350 degrees. Good served warm with ice cream on top.


EASY KEY LIME PIE

~Shared by Linda H., Rosharon, TX

This was made by a hostess of a BBQ in Fort Myers, Florida.  It is delicious!

8 oz sour cream
1 can sweetened condensed milk
½ c lime juice
Graham cracker crust

Mix sour cream and milk then stir in lime juice.  Place in crust and refrigerate for at least 1 hour. Serve with whipped topping or whipped cream.


BREAKFAST CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

8 ounces bacon
8 ounces broccoli, cut into florets
8 slices bread
2 tablespoons butter, softened
3/4 cup shredded Cheddar cheese
12 eggs
2 cups milk
1/2 teaspoon dry mustard
salt and pepper to taste

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Place a colander and two cups of water in a small stock pot. Add the broccoli and bring water to a boil. Cook until tender but still firm, about 10 minutes. Drain, cool and chop.

Lightly butter a 9x13 inch baking pan. Lightly butter bread slices. Line bottom of baking pan with bread slices. Cover bread with cheese, bacon and broccoli.

In a large bowl, beat together eggs, milk, mustard, salt and pepper. Pour egg mixture into pan. Refrigerate overnight or bake immediately.

Twenty minutes before baking, preheat oven to 325 degrees F (165 degrees C). Bake until eggs are solid, approximately 60 minutes.



CHICKEN IN BASIL CREAM

~Shared by Treva, NC

"This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor."

1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
 
Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.

Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!


MASHED RED-SKINNED POTATOES WITH SCALLIONS

~Shared by Jim D., WA

Active Time:  10 Minutes   
Total Time:  20 Minutes
Makes 8 servings

INGREDIENTS

2 pounds new red potatoes
1/2 cup of heavy cream
1 stick (8 Tablespoons) unsalted butter
1/2 cup sour cream
1/2 cup scallions, greens only, cut on the bias
salt and pepper to taste

DIRECTIONS

Place the potatoes in a large saucepan, cover with cold water, liberally salt the water and bring to a boil over medium heat. Reduce the heat and simmer the potatoes until tender but not mushy.

While the potatoes are cooking gently heat the cream and butter over a low heat.

Drain the potatoes and return to the saucepan. Using a potato masher, mash the potatoes while slowly adding the cream and butter mixture. Add the sour cream and salt and pepper- mash to your preference. Just be sure not to over do your mashing as this can make the potatoes gluey.

Gently stir in the sliced scallions and serve.

Source: Cooking.com


COUSH COUSH

~Shared by Johnny, LA

2 cups yellow cornmeal
1-1/2 tsp salt
1 tsp baking powder
1-1/2 cups milk or water
1/2 cup lard

Mix real well, cornmeal, salt, baking powder, milk or water and add to hot lard in a 5 quart iron pot over high heat. Let crust form. Stir well and lower heat to simmer. Cover and cook 15-20 minutes. Serve with milk and sugar as a cereal or with cane syrup and crisp bacon or sausage.


SOUR CREAM & DILL POTATO SALAD

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

This tasty twist on classic potato salad is sure to please.

Servings: 6-8

INGREDIENTS

5 pounds of red bliss potatoes diced to about 1 inch pieces
1 small red onion, diced
1 small bunch of dill, chopped finely
1 bunch of scallions, diced finely
2 cloves of garlic, minced finely
8 ounces of sour cream
2 tablespoons of whole grain mustard
2 tablespoons of apple cider vinegar
1 teaspoon of coarsely ground black pepper
1-2 teaspoons of sea salt
1-2 tablespoons of honey

INSTRUCTIONS

Place the diced red potatoes into a pot of cold water and slowly bring to a boil. Check the firmness of the potatoes in the water with a fork often, and cook until a fork easily passes through a potato piece. Strain and rinse with cold water and allow the potatoes to cool in the refrigerator for 2 hours. While the potatoes are cooling, combine all of the other ingredients in a large mixing bowl, remembering that the salt will need to be adjusted after the potato salad sits for a few hours. Add the cooked potatoes and thoroughly mix together.

Store in an airtight container until serving.


SPRING BABY ARTICHOKE AND SPINACH PESTO PASTA

~Shared by Linda H., Rosharon, TX

Yields: 4 servings

Salt
1 pound penne rigate pasta
4 cups (packed) baby spinach, divided
1/4 cup shelled pistachios or whole almonds, toasted
1/2 cup chicken or vegetable stock
1/3 to 1/2 cup grated Parmigiano Reggiano cheese, plus more for garnish
A few grates fresh nutmeg
Zest of 1 lemon, juice of 1/2
Ground black pepper
1/4 cup plus 2 tablespoons EVOO – Extra Virgin Olive Oil
1 med onion chopped
1 pound fresh or frozen artichoke hearts (defrosted, if frozen)
2 to 3 cloves garlic, finely chopped or grated
1/2 cup white wine, optional
½ cup sour cream

Place a large pot of water over high heat to boil. When the water reaches a bubble, salt it and drop the pasta. Cook just shy of al dente according to package directions. Just before draining, reserve a large mugful of the starchy cooking water. Drain pasta and reserve.

While the pasta is cooking, combine half of the spinach, the nuts, stock, Parmigiano Reggiano, nutmeg, lemon zest and juice, some salt and pepper in the bowl of a food processor. Pulse the machine to chop everything up then stream in about 1/4 cup EVOO (eyeball it) with the machine running. Reserve.

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Brown onion.  Add the artichokes and garlic to the pan, and cook until slightly golden. Add the wine and cook until tender, 4-5 minutes.

Add the pasta, pesto, reserved cooking water (about 1 cup) and remaining spinach to the pan and toss to combine and wilt the spinach, 2-3 minutes.   Stir in sour cream.  Serve warm with an extra sprinkle of Parmigiano Reggiano.

WEIGHT WATCHERS CASSEROLE

~Shared by Treva, NC

1 lb. ground turkey, browned and salt and pepper to taste
2 tbsp. dehydrated onion
2 (16 oz.) cans French style green beans, drained
8 oz. tomato juice
1 tsp. Worcestershire sauce
4 oz. Mozzarella cheese

In a 6 x 12 inch pan, layer ground turkey, beans, tomato sauce (below), and Mozzarella cheese (in that order). Bake at 350 degrees for 30 minutes.

Tomato Sauce: Mix tomato juice and Worcestershire sauce.

This is a good light weight meal. Can add extra cheese.


OATMEAL LACE PENNIES

~Shared by Maggie, TX

Yield: About 5-1/2 dozen cookies

INGREDIENTS
1 cup old-fashioned rolled oats
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup margarine or butter, melted
1/2 teaspoon vanilla

DIRECTIONS
Preheat oven to 350 degrees F.

Line cookie sheet with foil, bright side up.

In a bowl, mix together oats, sugar, flour, baking powder and salt. In another bowl, beat egg, margarine and vanilla. Add flour mixture and mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)

Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes. Cool for 2 minutes on foil, then transfer to wire racks to cool completely.

Nutritional Information Per Serving (1 cookie): Calories: 32, Fat: 2 g, Carbohydrate: 4 g, Fiber: 0 g, Protein: 0 g, Sodium: 32 mg, Cholesterol: 7 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Fat

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

FLORENTINE FISH ROLL-UPS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 package (10 ounces) frozen chopped spinach, thawed and well drained
-  2 tablespoons grated Parmesan cheese
-  1/4 teaspoon garlic powder
-  1/4 teaspoon salt
-  1/4 teaspoon black pepper
-  4 white-fleshed fish fillets (about 6 ounces each), such as sole, flounder, or tilapia
-  Nonstick cooking spray
-  1/2 teaspoon paprika

DIRECTIONS

Preheat the oven to 350 degrees F. Coat a rimmed baking sheet with nonstick cooking spray.

In a medium bowl, combine the spinach, Parmesan cheese, garlic powder, salt, and pepper; mix well.

Spread the spinach mixture evenly over the fish fillets. Roll up jellyroll style and place seam side down on the baking sheet.

Lightly coat the fish with the cooking spray and sprinkle with the paprika. Bake for 18 to 22 minutes, or until the fish flakes easily with a fork.

Nutritional Information Per Serving (1 roll-up): Calories: 187, Fat: 3 g, Cholesterol: 93 mg, Sodium: 398 mg, Carbohydrate: 3 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 35 g Diabetic Exchanges: 5 Very Lean Meat, 1 Vegetable

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


COUNTRY CHICKEN STEW

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

INGREDIENTS

-  4 ounces sliced mushrooms
-  8 ounces frozen mixed pepper stir-fry
-  1 stalk celery, thinly sliced
-  1 medium yellow squash, diced
-  1/4 teaspoon dried thyme leaves
-  1 (10-3/4-ounce) can 98% fat-free reduced-sodium cream of chicken soup
-  9 ounces frozen cooked diced chicken breast meat
-  1/2 cup frozen green peas
-  1/4 teaspoon salt

DIRECTIONS

Place a medium saucepot over medium high heat until hot. Coat skillet with cooking spray and add mushrooms, pepper stir-fry, celery, squash and thyme.

Cook 3 minutes and add soup. Bring just to a boil, reduce heat, cover tightly, and simmer 30 minutes, stirring occasionally.

Stir in remaining ingredients and cook 5 minutes longer to heat thoroughly.

Nutritional Information Per Serving (1-1/4 cups): Calories: 208, Fat: 4 g, Cholesterol: 60 mg, Sodium: 529 mg, Carbohydrate: 17 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 24 g
Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1 Carbohydrate

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


GRILLED PEPPER PORK

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  2 garlic cloves, crushed
-  1 tablespoon crushed coriander seeds
-  8 crushed black pepper or white peppercorns
-  1 teaspoon brown sugar
-  3 tablespoons lite soy sauce
-  6 (4-5 ounces) pork loin chops, about 1 inch thick

DIRECTIONS

Combine all ingredients except the pork chops, then add the chops and marinate for 30 minutes. Grill or broil the chops, brushing with marinade and turning once, for about 12-14 minutes.

Nutritional Information Per Serving (3 ounces): Calories: 140, Fat: 6 g, Cholesterol: 52 mg, Sodium: 189 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 19 g
Diabetic Exchanges: 3 Lean Meat

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

PIG BURGER

~Shared by Johnny, LA

This is a unique burger, invented in Australia. The burger consists of: Grilled chicken fillet, grilled bacon, lettuce and tomato on a toasted foccacia bun, with herbed mayo on the base and guacamole on the crown. The burger got its name due to the strange range of ingredients. They taste fantastic, however you may need a few napkins to clean up afterwards, depending on the amount of guacamole.

Prep Time: approx. 5 Minutes.
Cook Time: approx. 5 Minutes.
Ready in: approx. 10 Minutes.
Makes 1 serving.

2 slices foccacia bread
1 tablespoon herb mayonnaise
1/8 cup shredded lettuce
2 slices ripe tomato
1/4 pound grilled chicken breast
3 slices bacon
2 tablespoons guacamole

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Toast foccacia. Spread mayonnaise on one side of one slice, then top with lettuce, tomato, chicken, bacon and  guacamole. Top with second slice of foccacia.


BRUSCHETTA-STYLE GRILLED CHEESE SANDWICH

~Shared by Maggie, TX

2 slices multi-grain bread
2 - 2% milk cheese singles
1 large tomato slice
1 tbsp sliced fresh basil
1 tsp light balsamic vinaigrette dressing
 
Top 1 bread slice with 2% milk singles, tomato, and basil.  Drizzle with the dressing.  Cover with the remaining bread slice.  Cook in an nonstick skillet sprayed with cooking spray on medium heat for 3 minutes on each side or until golden brown on both sides.

Makes 1 sandwich
 
Source:  Kraft Food and Family

BALSAMIC CHICKEN WITH THYME

I enjoy this dish and it tastes much better than restaurant versions, too!

Serves: 4

Ingredients:
1/4 cup flour
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
4 skinless chicken breast halves
2 tablespoons olive oil
2 cups red onion slices, cut in half lengthwise, then thinly sliced
1 cup chicken broth (about)
2 tablespoons balsamic vinegar
1/2 teaspoon dried thyme leaves

Directions:
Mix flour and 1/2 tsp. each salt and pepper on a plate. Add chicken; turn to coat. Shake off excess. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken and cook, turning once, 10 minutes or until browned and cooked through. Remove to a plate; cover to keep warm.

Add onion to skillet and saute 1-2 minutes until lightly browned. Add broth, vinegar, thyme and remaining 1/4 tsp. each of salt and pepper. Bring to a boil and cook stirring often 7 minutes or until onions are soft and sauce is syrupy.

To serve: Place chicken on serving plates and spoon on onions and sauce.

Source: CDKitchen


VELVEETA HOT POPPERS

Now you can make these favorite appetizers at home. Use either regular Velveeta or Mild Mexican Velveeta for a spicier popper. Or - use them both for variety.

Prep: 20 min - Total: 5 hr 40 min

1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 2x1/2x1/2-inch pieces
12 medium fresh jalapeno peppers (about 1/2 lb.), cut in half lengthwise, seeded
1/2 cup milk
1 cup flour
1/2 cup seasoned dry bread crumbs
PLANTERS Peanut Oil for frying

PRESS 1 piece of VELVEETA in each pepper half. Dip peppers in milk, then into combined flour and bread crumbs, turning to evenly coat all sides. Repeat to coat each pepper twice. Place on baking sheet.

FREEZE 5 hours or until firm.

ADD 6 poppers to hot oil (400°F). Fry 5 minutes or until golden brown. Remove from oil; drain on paper towels. Repeat with remaining poppers. Serve immediately.

Makes 12 servings, 2 poppers each

Great Substitute: For an even spicier popper, prepare using VELVEETA Mild Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers.

Source: Kraft Foods


CREAMY CHICKEN CASSEROLE

8 ounces egg noodles
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter or margarine
1 1/2 cups sour cream
3/4 cup milk
2 (5-ounce) cans HORMEL® chunk breast of chicken, drained and flaked
1 (4-ounce) can sliced mushrooms, drained
1 cup frozen peas
1/4 cup grated Parmesan cheese

Heat oven to 350°F. Cook noodles according to package directions; drain; set aside. In saucepan, cook celery and onion in butter until tender. Stir in sour cream, milk, chicken, mushrooms, peas, and noodles. Pour into 2-quart casserole. Sprinkle cheese over the top. Bake 25 to 30 minutes or until bubbly.

Makes 6 to 8 servings

Nutritional Information per Serving: Calories: 325, Fat: 21 g, Protein: 18 g, Cholesterol: 82 mg, Carbohydrates: 19 g, Sodium: 432 mg

Source: Hormel Foods


QUICK CALZONES

1 package (1.5 oz) McCormick Italian-Style Spaghetti Sauce Mix
1 can (6 ounce) tomato paste
Water
1 tablespoon oil
2 packages (8 ounces each) refrigerator crescent rolls
Sliced pepperoni
Shredded mozzarella cheese

Combine Spaghetti Sauce Mix with tomato paste, 1 can of water, and oil.

Unroll crescent rolls; separate into 8 rectangles. Press together perforations.

Spoon 1 tablespoon sauce on one half of each rectangle. Top with sliced pepperoni and shredded mozzarella cheese. Fold other half dough over cheese and press to seal edges.

Bake on large cookie sheet in 350 F oven 10 minutes.

Makes 8 calzones

Source: McCormick


CRAB AND RICE PRIMAVERA

1 1/2 cups Birds Eye Farm Fresh Broccoli, Green Beans, Pearl Onions and Red Peppers
1/4 cup water
1 1/3 cups milk
3/4 pound imitation crabmeat or crabmeat
2 tablespoons margarine or butter
1 teaspoon garlic powder
3/4 teaspoon dried basil
1 1/2 cups Original Minute Rice
1/2 cup grated Parmesan cheese

Bring vegetables and water to boil in medium saucepan, stirring occasionally. Reduce heat. Cover and simmer 3 minutes.

Add milk, crabmeat, margarine, garlic powder and basil. Bring to full boil. Stir in rice and cheese. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.

Makes 4 servings

Source: Kraft Foods


MUSHROOM GARLIC PORK CHOPS

1 tbsp vegetable oil
4 pork chops, 1/2" thick
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1/4 cup water

Heat oil in skillet. Add chops and cook until browned.

Add soup and water. Heat to a boil. Cover and cook over low heat 5 min. or until done.

Makes 4 servings

Source: Campbell's


BOW TIE PASTA SALAD

I like this after we use salami for an appetizer with cheese and crackers. We always have leftover salami and this makes great use of it.

Prep: 10 min

1 pkg. (7 to 8 oz.) bow tie pasta, uncooked
1 pkg. (8 oz.) OSCAR MAYER Hard Salami
1 pkg. (16 to 20 oz.) frozen Italian-style vegetable combination, thawed
1 pkg. (4 oz.) KRAFT Shredded Mozzarella Cheese
1 bottle (8 oz.) KRAFT Creamy Italian Dressing

Prepare pasta as directed on package; drain. Cut salami into 1/4-inch strips; separate strips.

Toss all ingredients in large bowl. Refrigerate 1 hour or until ready to serve.

Makes 10 servings

Great Substitute: Substitute 1 pkg. (8 oz.) OSCAR MAYER Cotto Salami for hard salami.

Source: Kraft Foods


STEAK DIANE

Prep: 15 min - Total: 27 min

1/4 cup minced shallots
2 Tbsp. olive oil, divided
2 boneless beef top loin steaks, about 3/4 inch thick
1/2 cup A.1. Original Steak Sauce
1 Tbsp. capers, drained
1 clove garlic, minced
1 Tbsp. minced parsley

COOK and stir shallots in 1 Tbsp.oil in skillet on medium heat until tender, about 5 minutes.

INCREASE heat to high; add remaining oil to skillet. Add steaks; cook 2 minutes on each side.

STIR in steak sauce, capers and garlic; bring to boil. Reduce heat; simmer 3 minutes or until steak is desired doneness. Stir in parsley.

Makes 4 servings

Great Substitute: Substitute A.1. Bold & Spicy Steak Sauce for A.1. Original Steak Sauce.

Source: Kraft