A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Whew! It is hot here in Texas. My daughter had car trouble on Sunday afternoon on the way to work, so I went to get her. I then arranged for her car to be repaired... on the side of the road in the sun. My car's thermometer said it was 107 outside. Of course, the "real feel" (heat index) was over 115. Sunday night was one of those when I wished we were using air conditioning this summer. We survived, the car got fixed, and all's well that ends well, right?

We've had some sad news this past few weeks in our A to Z Recipes family. I lost a good friend and reader, another dear friend lost his mother, a dear friend and reader lost her brother, while another lost her best friend. It is always difficult to lose someone you love. There are truly no words which can provide comfort so I normally don't even try. I believe time heals most wounds, and given time, we will smile again and begin the journey forward by holding dear the travels past. My prayers go out to the families who suffered losses.

The current Monthly Theme is Bountiful Breakfast. I know most folks believe that only tried and true (personally tested) recipes should be shared. There are many recipes that you find so good upon reading that you know you will be making them soon. Why not share them here? I could not possibly try all the recipes that I feel would be tasty, but I share some with you because I feel you might want to give them a try. Of course, it is always nice to know when a recipe has been personally tried by the sender. I try so many recipes that my kids whine because I don't make the ones they really liked again! Please try to participate by sharing recipes (tested or not) in either the Monthly Theme or a regular issue. Sharing is what A to Z Recipes is all about. Please make sure to use the email links that are provided in the Monthly Theme - Recipe Submission section. The "subject" line is already built into them. In this way, I'll know exactly where you'd like your recipes posted. This is so important to making sure I do not delete your email as junk or spam. Thanks.

Today's issue is filled with recipes. I started selecting some for posting and got a little carried away. I hope you enjoy them as well as things to make you think and laugh. These generous readers made this issue possible:

Johnny, LA
Treva, Knoxville, TN
Lisa H., Belmont, NC
Marilyn, Canton, OH
Leasa, IA
Ann, FL
Lynda N., Iberia, MO
Aafrin, Pune, India
Barbara, Chula Vista, CA
Jean, Syracuse, NY
Carol, Tupper Lake, NY
Robyn, Auckland, New Zealand
Rita, Niceville, FL
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Patricia, Charlevoix, MI 
Luanne, FL
Linda H., Rosharon, TX
Brenda, AL
Beverley, Montreal, Canada

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

Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th. Use this handy link and I'll send you more information: Great Northern Escape. I hope to see you there!

Click to join A2ZRecipes Yahoo Group

Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.

A veteran - whether active duty, retired, national guard or reserve - is someone who, at one point in his life, wrote a blank check made payable to "The United States of America" for an amount of "up to and including my life." That is honor, and there are way too many people in this country who no longer understand it. 
~ Author Unknown

Shared by Johnny, LA

EIGHT SPECIAL GIFTS

Shared by Treva, Knoxville, TN

1) THE GIFT OF LISTENING... 
But you must REALLY listen. No interrupting, no daydreaming, no planning your response. 
Just listening. 

2) THE GIFT OF AFFECTION... 
Be generous with appropriate hugs, kisses, pats on the back and handholds. 
Let these small actions demonstrate the love you have for family and friends. 

3) THE GIFT OF LAUGHTER... 
Clip cartoons. Share articles and funny stories. 
Your gift will say, "I love to laugh with you." 

4) THE GIFT OF A WRITTEN NOTE... 
It can be a simple "Thanks for the help" note or a full sonnet. 
A brief, handwritten note may be remembered for a lifetime, and may even change a life. 

5) THE GIFT OF A COMPLIMENT... 
A simple and sincere, "You look great in red," "You did a super job" or 
"That was a wonderful meal" can make someone's day. 

6) THE GIFT OF A FAVOR... 
Every day, go out of your way to do something kind. 

7) THE GIFT OF SOLITUDE... 
There are times when we want nothing better than to be left alone. 
Be sensitive to those times and give the gift of solitude to others. 

8) THE GIFT OF A CHEERFUL DISPOSITION... 
The easiest way to feel good is to extend a kind word to someone, 
really it's not that hard to say, "Hello" or "Thank you."

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Juicy Hamburgers!

Shared by Lisa H., Belmont, NC

Something you can do to have a very 'moist' and juicy hamburger is to put a dollop (about a size of a quarter) of butter inside the patty before cooking. It is amazing.


24-Calorie Treat

Shared by Marilyn, Canton, OH 

If you're craving sugar, try an almond stacked on top of a dried apricot - -it tastes like a cookie. Really.


Quickie Cupcake Frosting

Shared by Treva, Knoxville, TN

Just before cupcakes are ready to take out of the oven, put a small square of chocolate or a bit of a chocolate candy bar on top and let melt. You will have an instant frosting.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

2nd Erica C. in Arizona
2nd Sandy M. in Port St. Lucie, Florida
5th Clifford S. in Winona, Minnesota
5th Deborah P. in Huntsville, Alabama
6th Sally P. in Grants Pass, Oregon
9th Elizabeth S. in Cerritos, California
11th Nancy in New Mexico
11th Don in Walkerton, Indiana
12th Patti in Maryland
13th Rebecca C. in Chesapeake, Ohio
13th Ann P. in Kinston, North Carolina
13th Carolyn C. in Millsboro, Delaware
13th Chef Paul Kirk in Roeland Park, Kansas
14th Debbie in Tillson, New York
14th Tanya in Indianapolis, Indiana
14th Lisa P. in Morehead City, North Carolina
15th Linda H. in Rosharon, Texas
16th Fay in Sydney, Australia
17th Nancy H. in Montgomery, Texas
17th Jeri K. in Brooklyn, New York
19th Ann S. in Titusville, Florida
19th Katie B. in Scranton, South Carolina
19th Shirley M. in Olney, Illinois
21st Diane in Friesland, Wisconsin
21st LaDonna in Corvallis, Oregon
21st Cindy in Gardner, Illinois
23rd Lisa in Belmont, North Carolina
25th Marsha P. in Cynthiana, Kentucky
26th Charlie J. in Mobile, Alabama
26th Luanne T. in Deltona, Florida
26th Janet E. in North Little Rock, Arkansas
29th Carol R. in Lee's Summit, Missouri
30th Tom W. in Amesbury, Massachusetts
30th Valerie in Sparta, Tennessee
31st Evelyn C. in Palm Harbor, Florida
31st Ron J. in The United Kingdom
31st Linda D. in Eastbourne, United Kingdom
31st Karen in Hughson, California

According to Jeff Foxworthy, You're not a kid anymore WHEN...

Shared by Treva, Knoxville, TN

You can live without sex but not without your glasses. 
You quit trying to hold in your stomach, no matter who walks into the room. 
You enjoy watching the news. 
The phone rings and you hope its not for you. 
The only reason you're still awake at 4 am is indigestion. 

People ask what color your hair USED to be. 
You're proud of your lawnmower. 
Your best friend is dating someone half their age AND isn't breaking any laws. 
You start singing along with the elevator music. 
You really do want a new washing machine for your birthday. 

Your car has four doors. 
You routinely check the oil in your car. 
You've owned clothes so long that they've come back into style--TWICE. 
You no longer think of speed limits as a challenge. 
You consider coffee one of the most important things in life. 

8 AM is your idea of "sleeping in". 
You don't remember when you got that mole...or the one next to it. 
You write thank you notes without being told. 
Neighbors borrow your tools. 
You answer a question with "Because I said so!" 

Others ask for your recipes. 
You start Christmas shopping in August. 
You paint walls for a reason other than getting your deposit back. 
You don't like to drive after dark. 
You say the words "Turn that music down!" 

You wear black socks with sandals. 
You point out what buildings used to be where. 
You know all the warning signs of a heart attack. 
You rake the yard without being told to. 
You can't remember the last time you lay on the floor to watch television. 
The service station attendant lets you pump your gas before paying. 
Now tell the truth--aren't you OLD?



Ramblings of a Retired Mind

Shared by Ann, FL

I was thinking about how a status symbol of today is those cell phones that everyone has clipped on. I can't afford one. So, I'm wearing my garage door opener.

You know, I spent a fortune on deodorant before I realized that people didn't like me anyway.

I was thinking that women should put pictures of missing husbands on beer cans!

I was thinking about old age and decided that it's when you still have something on the ball, but you are just too tired to bounce it.

I thought about making a fitness movie, for folks my age, and call it "Pumping Rust."

I have gotten that dreaded furniture disease. That's when my chest is falling into my drawers!

When people see a cat's litter box, they always say, "Oh, have you got a cat?" Just once I want to say, "No, it's for company!"

Employment application blanks always ask 'who is to be notified in case of an emergency.' I think you should write, "A Good Doctor!"

Why do they put pictures of criminals up in the Post Office? What are we supposed to do; write to these men? Why don't they just put their pictures on the postage stamps so the mailmen could look for them while they deliver the mail?

I was thinking about how people seem to read the Bible a whole lot more as they get older. Then, it dawned on me; they were cramming for their finals. As for me, I'm just hoping God grades on the curve.

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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 A to Z Recipes 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!

PORK CHOP CORN BAKE

~Submitted by Leasa, IA

Ahhh, Iowa, land of corn and pork. This casserole combines both of the state's most produced.

4 pork chops (I like the Iowa chop, about 1 inch thick)
1 T shortening or vegetable oil
3/4 t salt
pepper to taste
1 (16 oz) can whole kernel corn, drained (SAVE JUICE)
Milk as needed
1 T prepared mustard (I like Gulden's Spicy Brown)
1 egg, slightly beaten
2 T sugar
1 T instant minced onion

Brown chops in oil over low heat. Sprinkle with salt and pepper. Add enough milk to saved corn liquid to make one cup. Stir corn and liquid together with remaining ingredients. Spoon into greased 2 quart casserole dish. Place browned chops on top of corn mixture. Bake at 350° for 50-60 minutes. Let rest before serving.

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

APPLE CAKE

~Submitted by Lynda N., Iberia, MO

This is the best apple cake I have ever tasted, it came from my mother but I don't know where she got it.

2 cups flour
2 cups sugar
1/2-tsp salt
2 tsp cinnamon
1 tsp soda
1 cup nuts
3 eggs
1 cup oil
1 tsp vanilla
4 cups sliced apples

Sift flour, sugar, salt, cinnamon, soda and nuts in a bowl. In another bowl blend eggs, oil and vanilla with a fork. Stir in flour mixture, add sliced apples. Pour into well greased 13 x 9 inch pan. Bake at 350 degrees until done. I can't set a time as to how long to bake this because so much depends on the moisture in the apples. Use the toothpick test on it but be very careful because I have thought it was done but it was slightly gooey in the center, still good though. 

COMMENTS: For nuts I like black walnuts however they are not favorites with everyone, pecans work fine. You can either frost this with a caramel frosting or a cream cheese frosting, either is good. Sometimes if I'm short on time I just sift a little powdered sugar on it.


LIGHT DRESSING

~Submitted by Aafrin, Pune, India

1 cup light mayonnaise 
1 cup plain, low fat yogurt 
1 cup ketchup 
1/4 cup herbed vinaigrette 
Maggi seasoning 
Salt and pepper 

Whisk together the mayonnaise, yogurt and ketchup in a medium bowl. Add your favorite herbed vinaigrette) to lighten the consistency and add Maggi seasoning, salt and pepper to taste. 


MRS. FIELD'S CHOCOLATE MINT COOKIES

~Submitted by Barbara, Chula Vista, CA

Yield: 36 servings 

2 2/3 c All-purpose flour 
1/2 ts Baking soda 
1/4 ts Salt 
1/2 c Unsweetened cocoa powder 
3/4 c Light brown sugar; packed 
2/3 c White sugar 
1 c Salted butter; softened 
3 lg Eggs 
1 ts Pure mint extract 
10 oz Mint chocolate chips 

Preheat oven to 300-degrees. In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape sides of bow, then add eggs and mint extract. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low spread just until combined. Do not over-mix Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, 1-1/2 inches apart. Bake for 19-21 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.


CRAWFISH CORNBREAD

~Submitted by Johnny, LA

This popular Cajun dish is really more of a casserole than a bread, so treat it more as a side dish than something to spread butter on. Frozen crawfish are widely available in the US these days, but they still tend to be on the pricey side so feel free to substitute shrimp and still achieve excellent results.

1 lb (450 g) cooked and peeled crawfish tails or shrimp 
1 cup (250 ml) cornmeal 
1 cup (250 ml) milk 
1/2 cup (125 ml) vegetable oil 
1/2 lb (125 g) grated cheddar cheese 
1 8-oz (226 g) can corn kernels, drained 
1 8-oz (226 g) can cream-style corn 
2 eggs, beaten 
1 onion, chopped 
1/2 tsp (2 ml) baking soda 
1-3 jalapeño peppers, seeded and finely chopped Salt and freshly ground pepper to taste 

Combine all the ingredients in a bowl and stir to combine thoroughly. Pour into a greased 9x13-inch (23x33 cm) baking dish and bake in a preheated 375F (190C) oven until the top is puffed and golden brown, about 45 minutes. Cut into squares or scoop with a spoon to serve. 

Serves 8 to 12.


OVEN-FRIED CHICKEN

~Submitted by Treva, Knoxville, TN

12 chicken drumsticks, skinless 
3 & 1/2 cups ice water 
1 cup plain non-fat yogurt Breading Mixture (see recipe below)

Preheat oven to 350 degrees F. Spray a large baking sheet heavily with vegetable-oil cooking spray. In a large bowl with ice water, place chicken pieces; set aside. 

In a shallow bowl, place yogurt. Remove one piece of chicken at a time from the ice water; roll each piece of chicken in the yogurt. Place one chicken piece into a plastic bag with Breading Mixture, reseal and shake to coat thoroughly. Transfer breaded chicken to prepared baking sheet. Repeat process until all chicken pieces are breaded. Spray chicken lightly with vegetable-oil spray. 

Place baking sheet onto bottom shelf of oven and bake, uncovered, 1 hour, or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife), turning the chicken pieces every 20 minutes to allow even browning. Remove from oven and transfer onto a serving platter. Serve hot or at room temperature. 

Makes 6 servings. 

Breading Mixture:
1 cup seasoned bread crumbs 
3/4 cup all-purpose flour 
1 tablespoon Creole seasoning 
1/2 teaspoon garlic powder 
1/8 teaspoon coarsely ground pepper Red (cayenne) pepper to taste 
1/2 teaspoon dried thyme, crushed 
1/2 teaspoon dried basil, crushed 
1/2 teaspoon dried oregano, crushed

In a large resealable plastic bag, combine bread crumbs, flour, Creole seasoning, garlic powder, pepper, cayenne pepper, thyme, basil, and oregano. Seal and shake well to mix.


HOT MEXICAN SPINACH DIP

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

1 (16 ounce) jar salsa 
1 (10 ounce) package frozen chopped spinach, thawed and drained 
2 cups shredded Monterey Jack cheese 
1 (8 ounce) package cream cheese, diced and softened 
1 cup evaporated milk 
1 (2.25 ounce) can chopped black olives, drained 
1 tablespoon red wine vinegar salt and pepper to taste 

Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper. 

Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly. Serve with tortilla chips.


PISTACHIO NUT SWIRL CAKE

~Submitted by Carol, Tupper Lake, NY

1 package yellow cake mix
1 pkg instant pistachio pudding mix
4 eggs
1 c. sour cream
1/2 c. oil
1/2 tsp almond extract.

Combine all ingredients in a large mixer bowl. Beat at medium speed, until smooth. 

Combine:
1/2 c. sugar
1 tsp cinnamon
1/2 c. finely chopped nuts

Pour 1/3 batter into a greased and floured bundt pan. Sprinkle with half the sugar mixture. Add another 1/3 of the cake batter. Sprinkle with rest of the cinnamon-sugar-nut mixture. Add the rest of the cake batter. Bake at 350° for 50 minutes or until when poked with a toothpick, it comes out clean.


COWBOY GOULASH

~Submitted by Leasa, IA

For our Bev in Canada, who just loves her "Kraft" dinners!!

1 pkg Kraft Mac and Cheese dinner
1 lb hamburger
1/2 C chopped green pepper
1/4 C chopped onion
1 can whole kernel corn, drained
1 (6 oz) can tomato paste
1/2 C water
1 t salt
dash of pepper

Prepare Kraft dinner as directed. Brown hamburger, green pepper and onion. Drain. Stir in corn, tomato paste, water, salt and pepper. Add macaroni and cheese and mix well. Simmer 5 minutes.

Serves 4-5.


SALMON AND EGG RIBBON SANDWICHES

~Submitted by Robyn, Auckland, New Zealand

Makes 18 

5 eggs, hard boiled
½ cup mayonnaise
salt and freshly ground white pepper
210g can red salmon
60g packaged cream cheese
1 tablespoon drained baby capers
2 teaspoons finely chopped fresh dill
12 slices white sandwich bread
6 slices brown sandwich bread
¼ cup small watercress or mustard cress

Mash eggs, mayonnaise, salt and pepper to taste together in a small bowl. 

Process salmon and cream cheese until just combined; stir in capers and dill.

Spread salmon mixture over 6 slices of white bread; top with brown bread slices.

Spread egg mixture on brown bread; top with cress and remaining white bread. 

Remove and discard crusts; cut each assembled sandwich into three strips.


PORK RIBS

~Submitted by Treva, Knoxville, TN

2 cups ketchup 
1 (15-ounce) can tomato sauce 
1 (12-ounce) bottle dark beer 
1/4 cup red wine vinegar 
1/2 cup dark molasses 
1/4 cup honey 
1/2 cup packed brown sugar 
1/2 cup real maple syrup 
2 tablespoons lemon juice 
6 tablespoons pepper sauce 
2 tablespoons olive oil 
1 small onion, finely chopped 
1 green pepper, finely chopped 
1 tablespoon seasoned salt 
1 tablespoon dry mustard 
1 1/2 teaspoons paprika 
1 teaspoon ground pepper

5 pounds lean country-style pork ribs 
1 cup water 

Combine all ingredients except ribs and water in a 3-quart saucepan over medium-high heat; bring to a boil, reduce heat and simmer 1 hour. 

Place ribs in a 12-quart roasting pan with the water. Cover and bake in a 400°F oven for 1 1/2 hours. Drain excess fat from pan. Reduce oven temperature to 375°F. Pour desired amount of sauce over ribs and bake uncovered for 45 minutes. Pass additional sauce at the table.


SHELLS AND SHRIMP SALAD

~Submitted by Rita, Niceville, FL

8-oz package shells, uncooked
½ pound cooked small shrimp (imitation lobster or crab can also be used)
1 cup thinly sliced cucumber
1 cup chopped celery
½ cup chopped red pepper
½ cup sliced red onion
¾ cup bottled Italian dressing
1/3 cup sour cream
2 tbsp horseradish sauce
½ tsp dill weed
½ tsp salt
1/8 tsp pepper

Cook shells according to package directions; drain. In large bowl combine shells, shrimp, cucumber, celery, red pepper and onions; mix well. In small bowl, blend Italian dressing, sour cream, horseradish sauce, dill weed, salt and pepper. Add to salad mixture; toss to mix. Cover; chill thoroughly. Refrigerate leftovers.

Makes 4-6 servings. 


AMISH PEANUT BUTTER CREAM PIE

~Submitted by Mary S., Nashville, TN

2 tsp vanilla divided 
1 pie shell baked 
3/4 cup powdered sugar 
1/2 cup smooth peanut butter 
1 cup sugar divided 
3 cups milk divided 
3 eggs separated 
6 Tbs cornstarch divided 
3 Tbs flour 
1/4 tsp cream of tartar 
1/4 tsp salt 
2 Tbs butter 

Mix together the peanut butter and powdered sugar until the mixture is crumbly and then set it aside. Combine together in a large heavy saucepan 2/3 cup sugar and 2 cups of milk then heat until bubbles start to come on the bottom, make sure it does not boil. Next in a medium bowl beat the egg yolks till mixed, then blend in flour, salt and 3 tablespoons of cornstarch. Stir this mixture to a paste. Beat in the remaining cup of milk, beat until the mixture is smooth. Stir in the hot milk to combine. Add the mixture in the bowl to the milk mixture in the saucepan and cook over medium low heat stirring constantly until there is bubbles in the center. Now at this point add the teaspoon of vanilla and the butter. 

Preheat the oven to 350 degrees. In the bottom of the cooled pastry shell sprinkle 2/3 of the crumbly peanut butter mixture. Add the cooled custard mixture over the top of the crumbly mixture. Place the egg whites, remaining teaspoon of vanilla and cream of tartar in a large mixer bowl. Beat this mixture until stiff peaks form then while beating gradually add the 4 tablespoons of the remaining sugar and 3 tablespoons of remaining cornstarch. Continue beating this mixture until whites are really thick and glossy. Tip this mixture on top of the pie and spread it all over the top then sprinkle the rest of the peanut butter mixture over the top of it. Bake the Amish Peanut Butter Cream Pie for 10 to 15 minutes . Keep a close eye on the pie until the meringue is golden brown and then take it out of the oven and leave to cool. 


SEASONED ONION RINGS

~Submitted by Larry Holmes, Toronto, Canada

2 large onions
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon white pepper
1/.2 cups cornstarch
1 cup cold water
2 large egg yolks
vegetable oil for deep frying
1 lemon, cut into wedges

Slice onions into rings. 

In medium bowl, combine 1/2 cup flour, with salt and pepper. Dredge onion rings in seasoned flour.

In a medium bowl, combine remaining flour, cornstarch, water and egg yolks to make a smooth batter. 

Heat oil to 350 degree F. Dip floured onion rings in batter. Drain off excess batter.

Deep fry onion rings for 2 – 3 minutes, until golden brown. Remove from oil and drain on paper towels.

Garnish with lemon wedges. Serve with sour cream, salsa, ketchup of plum sauce for dipping.

Makes 4 servings.

Tips: Onion ring batter may be flavored with dried herbs and spices.

Per serving: Calories 359; Protein 9 g; Carbohydrates 72 g; Fat 3 g; Cholesterol 106 mg; Sodium 2141 mg


NEVER FAIL FUDGE

~Submitted by Patricia, Charlevoix, MI 

This recipe has been on the label of Marshmallow Fluff since after World War II.

5 cups granulated sugar
1 (12 ounce) can evaporated milk
1/4 pound butter or margarine
12 ounces Marshmallow Fluff
1 teaspoon salt
1 teaspoon vanilla extract
1 cup walnuts
24 ounces chocolate chips

Combine sugar, evaporated milk, butter, marshmallow crème and salt in a 6-quart saucepan. Stir over medium heat. Boil slowly for 5 minutes, stirring constantly, (overcook rather than undercook).

Remove from heat and stir in vanilla extract, walnuts and chocolate chips. Pour into a buttered 13 x 9-inch pan or 2 buttered 9-inch square pans.

Makes about 5 pounds.


BARBECUE CHICKEN SALAD WITH TANGY, CREAMY TABASCO DRESSING

~Submitted by Treva, Knoxville, TN

This subtly spicy dish is the ultimate summer chicken salad. You can grill the chicken ahead of time or even use leftovers from a previous meal.

Servings: 4

1/2 cup plain yogurt 
1/4 cup buttermilk 
1 tablespoon fresh lemon juice 
1/8 teaspoon Tabasco pepper sauce 
Kosher salt and pepper to taste 
1/4 cup bottled barbecue sauce 
4 half chicken breasts, skinless and boneless (5-6 ounces each) 
1 & 1/2 cups tiny mozzarella balls (bocconcini) 
1 large tomato, sliced 
3 cups baby spinach 

In a container or jar with a tight-fitting lid, combine the yogurt, buttermilk, lemon juice, Tabasco, salt and pepper. Shake well and refrigerate.

Heat the grill to medium-high. Coat the chicken breasts with barbecue sauce and grill on each side for 6 to 8 minutes or until cooked through. Remove the chicken pieces from the grill and let them cool slightly. Cut the chicken into 1/2-inch-thick slices.

In a large bowl, combine the cheese, tomatoes and spinach. Toss with the dressing and salt and pepper to taste. Arrange the chicken slices on 4 plates and top with the salad mixture.


APPLE WALNUT COBBLER

~Submitted by Luanne, FL

I used red delicious apples for this. I just made it again and was eating it from the pan after it cooled long enough to do it. Yummy stuff. I believe you could use sugar substitute and make for a diet as there is not that much of any one ingredient in it.

5 cups thinly sliced, peeled tart apples (such as Cortland, Granny Smith, Jonathan, or Rome) 
3/4 cup chopped walnuts 
1/4 cup sugar 
1/2 teaspoon ground cinnamon 
1 cup all-purpose flour 
1/2 cup sugar 
1 teaspoon baking powder 
1 beaten egg 
1/2 cup evaporated milk 
1/3 cup margarine or butter, melted Half-and-half or light cream, optional 

Spread the apples in a lightly greased 2-quart baking dish. Sprinkle with 1/2 cup of the walnuts, the 1/4 cup sugar, and the cinnamon. In a medium mixing bowl, stir together the flour, the 
1/2 cup sugar, and the baking powder. 

In a small bowl, combine the egg, evaporated milk, and the melted butter or margarine. Stir the egg mixture into the dry ingredients until smooth. Pour evenly over the apples; sprinkle with remaining walnuts. 

Bake in 325 degree oven for 50 to 55 minutes or until a toothpick inserted in the middle comes out clean. Serve cobbler warm, cut into squares. If desired, serve with some Cool Whip or ice cream.


CROCKPOT SLOW AND EASY SAUERBRATEN

~Submitted by Linda H., Rosharon, TX

(Linda is our Birthday Baby today! This was posted by Linda in the a2z Yahoo Groups area.)

For convenience, good color, and flavor, use a packaged sauerbraten mix in this rendition of the classic. Ignore the package directions regarding the liquid amount and follow the directions below instead. 

4 russet potatoes, peeled and cut into 1/4-inch-thick slices (about 1 3/4 pounds)
4 cups shredded red or green cabbage 
3 pounds beef chuck, rump, or round roast, trimmed of as much fat as possible
l (2-ounce) package sauerbraten beef pot roast recipe mix
1/2 cup water
1 tablespoon red wine vinegar

1. Layer the potatoes in the bottom of a 4 to 6 quart crockpot. Add the cabbage and top with the roast. Mix together the dry sauerbraten mix and water until well blended. Pour over the roast. 

2. Cover and cook on the low heat setting 9 to 10 hours, or until the beef is tender. Skim off and discard any fat from the sauce. Gently stir in the vinegar. Cut the meat into pieces before serving.

Makes 6 servings.


GERMAN CHOCOLATE PIE

~Submitted by Brenda, AL

Hi Maggie and 'Z' friends. Brenda from Alabama here. I used to stop at an Amish Restaurant when passing thru Indiana and they served this. I bought the book Amish Country Cooking and here it is. Very good.

1 pkg baker's chocolate
1/4 cup butter (I only use the real stuff)
1 1/2 cups coconut
13 oz can evaporated milk
3 eggs, slightly beaten
1/2 cup sugar
9" unbaked pie shell (or make your own)

Melt chocolate and butter in medium sauce pan on low heat. Add milk, coconut, eggs and sugar, stir until blended. Pour into shell. Bake at 400° for 30 minutes. Store in fridge. 


KICKED UP BLUE CHEESE-STUFFED HAMBURGERS

~Submitted by Beverley, Montreal, Canada

2 pounds ground beef chuck 
1 tablespoon minced garlic 
1 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
1 teaspoon Essence, recipe follows 
12 ounces blue cheese 
4 large whole wheat buns, split in half 
Desired condiments, such as sliced tomatoes, romaine, sliced onions 
Green Peppercorn Mayonnaise, recipe follows 

Preheat a gas or charcoal grill. (Alternately, cook the patties in a large skillet over medium-high heat. 

In a bowl, combine the beef, garlic, salt, pepper, and Essence, and mix gently but thoroughly. Divide into 8 equal patties. 

In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely. 

Place the stuffed patties on the grill and cook to desired temperature, about 2 to 3 minutes per side for medium-rare. (Alternately, cook the patties in a large skillet over medium-high heat.) Place the buns on the grill, inside down, until just warmed through, about 30 seconds. Remove the patties and buns from the grill and place on serving plates. Garnish with condiments and serve with the Green Peppercorn Mayonnaise. 

Source: Emeril Lagasse, 2001 

Essence (Emeril's Creole Seasoning): 

2 1/2 tablespoons paprika 
2 tablespoons salt 
2 tablespoons garlic powder 
1 tablespoon black pepper 
1 tablespoon onion powder 
1 tablespoon cayenne pepper 
1 tablespoon dried leaf oregano 
1 tablespoon dried thyme 

Combine all ingredients thoroughly and store in an airtight jar or container. 

Yield: about 2/3 cup 

Source: "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Green Peppercorn Mayonnaise:

1 large egg (I coddle my eggs before using in a mayonnaise ~Bev)
1 tablespoon white wine vinegar 
2 teaspoons Dijon mustard 
1 cup vegetable oil 
4 teaspoons drained green peppercorns, crushed 
1/2 teaspoon salt 

In the bowl of a food processor, combine the egg, vinegar, and mustard, and process on high speed for 30 seconds. With the machine running, add the oil through the feed tube and process until it forms a thick emulsion. Add the peppercorns and pulse until well blended. Adjust seasoning, to taste. Transfer to a decorative bowl and serve with the Blue Cheese-stuffed Hamburgers. 

Yield: about 1 1/4 cups.


BASIL-CHEESE TRIANGLES

~Submitted by Treva, Knoxville, TN

Prep: 25 min; Bake: 20 min
Makes 3 dozen appetizers 

1 pound feta or shredded Monterey Jack cheese
2 large eggs, slightly beaten 
1/4 cup finely chopped fresh or 1 tablespoon dried basil leaves 
1/4 teaspoon white pepper
1 package (16 ounces) frozen phyllo sheets (18x14 inches), thawed 
1/4 cup stick margarine or butter, melted

1. Heat oven to 350 degrees. Grease cookie sheet with shortening. 

2. Crumble feta cheese into small bowl; mash with fork. Stir in eggs, basil and white pepper until well mixed 

3. Cut stack of phyllo sheets lengthwise into thirds. Cover with waxed paper, then with damp towel to prevent them from drying out

4. For each triangle, use 2 strips of phyllo. Place 1 heaping teaspoon cheese mixture on end of strip; fold phyllo strip end over end, in triangular shape, to opposite end. Place on cookie sheet. Brush margarine over triangles. 

5. Bake about 20 minutes or until puffed and golden. Serve warm. 

1 Appetizer: Calories 85 (Calories from Fat 35); Fat 4g
(Saturated 2g); Cholesterol 25mg; Sodium 200mg; 
Carbohydrate 9g (Dietary Fiber 0g); Protein 3g

Timesaving Tip:
Triangles can be refrigerated up to 24 hours before baking. Bake as directed. Or freeze up to 2 months tightly covered. Increase bake time by 5 minutes.

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LOWER FAT SLOW COOKER KIELBASA STEW

~Submitted by Mary S., Nashville, TN

1-1/2 lbs. low fat turkey kielbasa, cut into 1 inch pieces 
2 lbs. sauerkraut, rinsed and drained 
3 Granny Smith apples, peeled, cored and cut crosswise into rings 
1 onion, thinly sliced and separated into rings 
2-1/4 lbs. red potatoes, quartered 
2 cups chicken stock 
1/2 tsp. caraway seeds 
1/2 cup fat-free Swiss cheese, shredded 

Place half the sausage in a slow cooker and top with sauerkraut. Cover with remaining sausage, apple and onion. Top with potatoes. Add stock and sprinkle with caraway seeds. Cover and cook on high heat 4 hours or until potatoes are tender. Serve sprinkled with cheese. 

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only. 


LEMON AND YOGURT RICE WITH SPINACH

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Ingredients:
2 cups rice
4 cups chicken broth
1 package frozen spinach, chopped variety
1 fresh lemon, quartered
1 cup plain yogurt

Cook the rice with the frozen spinach in the broth all in one covered pan.

Bring to boil, then reduce heat and simmer until liquid is absorbed.

Serve 1/4 cup of the yogurt as a dressing over each serving, and drench with the fresh lemon juice.

Makes 4 servings. 
Nutritional Analysis:
Calories 230
Total fat 1 g.
Saturated fat 0 g.
Sodium 650 mg.
Cholesterol 0 mg.


ZUCCHINI SALAD

~Submitted by Maggie, TX

Yield 2 1/2 Cups (2 to 3 servings)

This can be served warm or cold.

1 Cup sliced red onion
1/2 tsp. freshly minced garlic
4 teaspoons rice wine vinegar
2 Cups julienned zucchini (1 zucchini)
1 Cup halved cherry tomatoes
2 tsps. freshly minced parsley
salt
freshly ground black pepper

Put the onions and garlic in a large pan with 2 teaspoons rice wine vinegar. Cover the pan and let braise over medium heat. When the onion is translucent but not soft, remove the pan from the heat, add the zucchini, and toss. The goal is to let the heat from the onions just wilt the zucchini. Toss with the remaining 2 teaspoons rice wine vinegar, the cherry tomatoes, and parsley. Season with salt and pepper to taste.

Serving size: 1 cup
54 calories
0.5 grams total fat
0.1 grams saturated fat
0 milligrams cholesterol

Source: Dr. Dean Ornish's book: Reversing Heart Disease

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CHICKEN, SPINACH, AND SHELL SOUP 

~Submitted by Mary S., Nashville, TN

Yield: 4 servings (About 1-1/4 cups each)

INGREDIENTS 

- 2 teaspoons olive oil 
- 1 small onion, chopped 
- 2 cloves garlic, minced 
- 1/2 pound fresh spinach, washed and chopped 
- 3 cups fat-free, reduced-sodium chicken broth 
- 1 cup whole tomatoes, drained and chopped 
- 1/2 pound boneless, skinless, chicken breasts, cut into 1/2-inch pieces 
- 1 cup cooked small shell macaroni - Salt and pepper, to taste 
- 4 tablespoons grated Parmesan cheese 

DIRECTIONS 

In a large pot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the spinach and cook for 2 minutes until the spinach is wilted. Add the broth and tomatoes and bring it to a boil. Lower the heat and simmer 15 minutes. 

Add the chicken and simmer for 5 minutes more until chicken is cooked through. 

Add the cooked shells and season with salt and pepper. Top each soup bowl with Parmesan cheese. 

Nutritional Information Per Serving (About 1-1/4 cups): Calories: 214, Fat: 6 g, Cholesterol: 42 mg, Sodium: 641 mg, Carbohydrate: 18 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 22 g Diabetic Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable

Source: "The Diabetes Food and Nutrition Bible"


STRAWBERRY ORANGE JAM

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Adding orange zest and orange pieces gives a great new zip to strawberry jam. This no-cook freezer jam is especially easy to make and can be enjoyed all year long.

1 medium orange 
2 1/2 pints (1.25 L) strawberries 
1 1/2 cup (375 ml) Splenda Granular 
1 pg (45 G ) Garden Fare ® freezer jam gelling powder

1. Grate 1 1/2 tsp. (7 ml) orange rind from orange. Cut all peel from orange, including white pith and seeds; discard. Chop fruit and place in measuring cup. Crush strawberries, add to orange pieces to measure 4 cups (1 L) fruit mixture. In large bowl, combine fruit, orange rind and Splenda Granular. Let stand 15 minutes. 

2. Slowly sprinkle gelling powder into fruit while stirring for 3 minutes. Let stand 5 minutes. Stir for 1 minute. Pour into sterilized jars, leaving 1/2 inch (2 cm) head space. Seal. (To sterilize, place both jars and lids in boiling water for 15 minutes prior to filling.)

Store in freezer for up to 1 year or in refrigerator for 6 weeks.

Makes about 4 cups (1 L).
2.3 G carbohydrate.01 G protein 0 G fat 9 calories (per tsp (15 ml)


CRAB CAKES 

~Submitted by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS 

- 1/2 pound lump crabmeat (fresh, frozen or canned and drained), flaked 
- 1 tablespoon Dijon mustard 
- 1 tablespoon margarine, melted 
- 1 large egg, beaten, or 1/4 cup egg substitute 
- 2 teaspoons fresh lemon juice 
- 1 teaspoon Worcestershire sauce 
- 1/8 teaspoon salt - Pinch of cayenne pepper 
- 2 dashes of hot pepper sauce 
- 3/4 cup soft bread crumbs, or 1-1/2 pieces white bread, finely crumbled 
- 1 small lemon, cut in wedges 

DIRECTIONS 

Preheat the oven to 400 degrees F. Prepare a cookie sheet with nonstick pan spray. 

In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worcestershire sauce, salt, pepper, and pepper sauce. Add 1/4 cup of the bread crumbs; mix well. If time permits, chill for an hour or more. 

Shape the crab mixture into 4 patties about 3/4 inch thick (use about 1/2 cup mixture for each). Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet. 

Bake for 20 to 25 minutes, or until lightly browned, turning the cakes midway through the cooking time. Serve with lemon wedges. 

Nutritional Information Per Serving (1 crab cake): Calories: 123, Fat: 5 g, Cholesterol: 101 mg, Sodium: 364 mg, Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 12 g Diabetic Exchanges: 1/2 Starch, 2 Very Lean Meat, 1/2 Fat

Source: "The New Family Cookbook for People With Diabetes"

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FAST TORTELLINI ALFREDO

~Submitted by Treva, Knoxville, TN

Prep Time: 10 min
Total Time: 20 min
Makes: 3 servings (original recipe serves 6)

1/4 cup (1/4 of 8-oz. Tub) PHILADELPHIA Cream Cheese Spread 
1/2 cup milk 
1/8 cup KRAFT 100% Grated Parmesan Cheese 
1 pkg. (9 oz. size) refrigerated three cheese tortellini, cooked, drained (2 1/2 cups) 
1 cup frozen peas 
3/4 pkg. (6 oz. size) OSCAR MAYER Smoked Ham, chopped (about 1 cup)

MIX cream cheese spread, milk and Parmesan cheese in large saucepan. Gently stir in tortellini and peas; cover. 

COOK on medium-low heat 5 min., stirring occasionally. 

STIR in ham; cook an additional 3 to 5 min. Or until heated through, stirring occasionally. 

Source: Kraft Kitchens

Note from Maggie: Treva sent this one in and I modified it to suit the 'for two' section.


QUICK TURKEY WRAP 

~Submitted by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS 

- 2 (8-inch) flour tortillas 
- 2 tablespoons reduced-fat mayonnaise 
- 1/2 pound sliced turkey breast 
- 1 cup sliced sweet pimentos 
- 1/2 cup sliced dill pickles 

DIRECTIONS 

Place tortillas on the countertop and spread with mayonnaise. Arrange turkey slices on top. 

Spoon 1/2 cup sweet pimentos on each wrap. Place 1/4 cup dill pickles on top of each wrap. 

Roll wrap, slice in half, and serve. If not serving immediately, roll wrap in foil or plastic wrap to keep it from drying out. 

Nutritional Information Per Serving (1/2 of recipe): Calories: 392, Fat: 9 g, Cholesterol: 97 mg, Sodium: 927 mg, Carbohydrate: 35 g, Dietary Fiber: 4 g, Sugars: 3 g, Protein: 39 g 
Diabetic Exchanges: 2 Starch, 4 Very Lean Meat, 1 Vegetable, 1-1/2 Fat 

Source: "Mix 'n Match Meals in Minutes"


RAISIN BREAD PUDDING FOR TWO

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

1/4 cup brown sugar
2 tablespoons raisins
1 tablespoon butter or margarine
2 slices frozen or firm bread - easier to spread
1/4 teaspoon cinnamon
3/4 cup milk
1 egg
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract

Grease the bottom and half way up the sides of the top half of a double boiler. Firmly pat the brown sugar into the pan, completely covering the bottom. Sprinkle the raisins over the brown sugar; set aside.

Spread the butter on the bread. Sprinkle on the cinnamon; rub into the butter. Cut the bread into 1/2-inch cubes; set aside.

In a small bowl, whisk together the milk, egg, sugar, vanilla extract and salt. Add the bread cubes, stirring gently to coat. Carefully, taking care not to disturb the layer of brown sugar, pour the milk and egg mixture against the back of a large spoon into the prepared pan.

Place the double boiler over cold water; cover. Over low heat, cook until set in the center, about 1 hour. (Shake pan gently to test firmness). Spoon the warm pudding into dessert dishes; spoon the brown sugar-raisin sauce from the bottom of the pan over the pudding.

Yield: 2 servings

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S'MORES BARS

8 to 10 whole graham crackers
1 package fudge brownie mix (13-inch x 9-inch pan size)
2 cups miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
2/3 cup chopped peanuts

Arrange graham crackers in a single layer in a greased 13-in. x 9-in. x 2-in. baking pan. Prepare the brownie batter according to package directions. Spread over crackers. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with marshmallows, chocolate chips and peanuts. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting.

Yield: 2 dozen.

Source: Taste of Home Magazine



TOSSED SALMON SALAD

Ingredients:
3 1/2 Tbsp. Lemon juice 
2 Tbsp. Olive oil 
1 Tbsp. Chopped tarragon 
2 tsp. Prepared mustard 
1 tsp. Kosher salt 
1/4 tsp. Ground black pepper 
1 lb. Boneless, skinless salmon, poached and flaked into 2-inch chunks 
1 cup Yellow corn kernels, blanched 
1 cup California Ripe Olives, whole, pitted 
1 cup Sweet 100 tomatoes, halved 
1 cup Green peas, blanched 
1/2 cup Thinly sliced red onion 
2 Tbsp. Toasted pine nuts 
1 qt. Spinach leaves 

Directions:
In a large mixing bowl, whisk together lemon juice, oil, tarragon, mustard, salt and pepper. Set aside. Combine salmon, corn, California Ripe Olives, tomatoes, peas, red onions and pine nuts in a large mixing bowl. Drizzle with half of the dressing and toss until evenly coated. Toss spinach leaves with remaining dressing and divide onto four serving plates. Top each portion of spinach with 8 ounces of the salmon mixture. Serve immediately.

Serves 4.

Source: California Ripe Olives



ALMOND MOCHA PIE

This comes from Quick Cooking, a wonderful book published by Taste of Home. I thought of Larry in Toronto when I saw it. He could whip this up in no time for his neighbors!

Edna Johnson of St. Croix Falls, Wisconsin received this recipe from an aunt years ago. "The creamy chocolate pie - with a hint of coffee - is nice to have in the freezer for a quick reward on a hectic day," she notes.

INGREDIENTS
1 teaspoon instant coffee granules
2 tablespoons boiling water
1 milk chocolate candy bar with almonds (7 ounces)
1 carton (8 ounces) frozen whipped topping, thawed
1 pastry shell (9 inches), baked
Chocolate curls and additional whipped topping, optional

DIRECTIONS
In a small bowl, dissolve coffee in boiling water; set aside. In a microwave or saucepan, melt the candy bar; cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze.

Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired

Yield: 6-8 servings.

Source: Quick Cooking - published by Taste of Home.


BUFFALO CHICKEN SANDWICHES

Serves: 4

4 tsp butter or margarine, softened
4 burger buns, split
2 cups finely shredded cooked chicken
3 Tbsp to 1/4 cup mild hot-pepper sauce (such as Tabasco garlic-flavor or Frank’s)
1 cup each shredded romaine lettuce and diced fresh tomatoes
1/2 cup bottled blue cheese dressing

1. Heat broiler. Spread 1/2 tsp butter on each bun half. Broil 1 minute or till toasted.

2. Mix chicken and hot-pepper sauce in a small bowl. Mix lettuce and tomato.

3. To assemble: Spread each bun bottom with 1 Tbsp blue cheese dressing. Top with 1/2 cup each chicken mixture and lettuce mixture, another Tbsp dressing and bun tops.

Per serving: 460 cal, 26 g pro, 27 g car, 2 g fiber, 28 g fat (8 g saturated fat), 79 mg chol, 1,024 mg sod

Source: Woman's Day Magazine