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"I predict future happiness for Americans if they can prevent the government from wasting the labors of the people under the pretense of taking care of them."
~Thomas Jefferson

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

~Shared by Treva, NC

Raise yourself up just a little bit. Then see how very good it feels.

Make a small positive change for the better. And you'll know without a doubt that you can successfully make even greater, more profound changes.
 
Lift the spirits of someone close to you. Experience how it feels to truly change the world.
 
Make a modest amount of progress. You'll be learning how to make much, much more.
 
Take one step toward your goal. And suddenly you're positioned to take the next step.
 
The smallest positive action can overcome the biggest negative doubt. Even if it's just a little bit, there's always a way to keep moving forward.
 
~Ralph Marston

I've just been reading Luanne's submission about garlic, and want to  
add to it.  Garlic is useful for repelling all sorts of garden  
insects, not just aphids on roses.  Spray it on your salad greens to  
prevent mealybugs, and spray over other edible plants as well to repel  
and kill pests without chemicals.  Garlic also kills germs, and it is  
good to eat it when you have colds and flus.  In Spain, an effective  
cure for sore throats is made by heating (not frying) crushed garlic in  
olive oil and rubbing it on the throat.  Keep warm by wrapping a towel  
around the neck; secure with a large pin.
 
~Shared by Dorine H., Newark, DE


A Very Unusual Clock

~Shared by Patricia, Charlevoix, MI

This interesting...check it out

A different way to display time on the green time line.. This is a really interesting clock! It comes from a Dutch web site. Here is what you will see when you look at this clock.

Don't do anything. It's automatically adjusted to your time zone. Just look at it and study it. It gives you the EXACT TIME of the DAY in seconds, minutes, hours, the day, month and year.

Just read the green line. Everything's there. Study it for a few seconds and it will all come clear to you. Time is displayed in the 24 hr format.

Remember these definitions:
 
1st Line is Seconds
2nd Line is Minutes
3rd line is Hours.
4th Line is Days
5th Line is Months
6th Line is Years
 
This is the COOLEST clock I have seen yet!!

Click on the link below:
 
http://home.tiscali.nl/annejan/swf/timeline.swf

Q: What do you get when you mix PMS with GPS?

A: A crazy b#tch who will find you


A Short History Of Medicine
(very short)

~Shared by Deann T., Knox, IN

"Doctor, I have a pain in my stomach!"

2000 B.C.   "Here, eat this root."

1000 B.C.   "That root is heathen, say this prayer."

1850 A.D.   That prayer is superstition, drink this potion."

1940 A.D. "That potion is snake oil, swallow this pill."

1985 A.D. "That pill is ineffective, take this antibiotic."

2000 A.D. "That antibiotic is artificial. Here, eat this root."

Hypochondriac: Someone who feels bad when
He feels good because he knows he'll feel
Worse when he feels better.


The Ostrich

~Shared by Jean M., OH

A man walks into a restaurant with a full-grown ostrich behind him.

The waitress asks them for their orders.

The man says, "A hamburger, fries and a coke," and turns to the ostrich, "What's yours?"

"I'll have the same," says the ostrich.

A short time later the waitress returns with the order.  "That will be $9.40 please."  The man reaches into his pocket and pulls out the exact change for payment.

The next day, the man and the ostrich come again and the man says, "A hamburger, fries and a coke."

The ostrich says, "I'll have the same."

Again the man reaches into his pocket and pays with exact change.

This becomes routine until the two enter again. "The usual?" asks the waitress.

"No, this is Friday night, so I will have a steak, baked potato and a salad," says the man.

"Same," says the ostrich.

Shortly the waitress brings the order and says, "That will be $32.62."

Once again the man pulls the exact change out of his pocket and places it on the table.

The waitress cannot hold back her curiosity any longer.

"Excuse me, sir.  How do you manage to always come up with the exact change in your pocket every time?"

"Well," says  the man, "several years ago I was cleaning the attic and found an old lamp.  When I rubbed it, a Genie appeared and offered me two wishes.  My first wish was that if I ever had to pay for anything, I would just put my hand in my pocket and the right amount of money would always be there."

"That's  brilliant!" says the waitress.  "Most  people would ask for a million dollars or something, but you'll always be as rich as you want for as long as you live!"

"That's right..  Whether it's a gallon of milk or a Rolls Royce, the exact money is always there," says the man.

The waitress asks, "What's with the ostrich?"

The man sighs, pauses and answers, "My second wish was for a tall chick with a big butt and long legs who agrees with everything I say.."

HAMBURGER HELPER SEASONING MIX

~Shared by Luanne, FL

Here is a good way to have a quick meal and stay away from packaged products that contain so many other ingredients. You can also control your salt intake with this.

1 1/4 t. pepper
1 T. salt
1 T. garlic powder
3 T. cornstarch
2 T. dried parsley
1-2/3 c. dry milk powder
1/3 c. dry onion
3 -½ T. beef bouillon
( could make one with chicken bouillon )
3 T. onion powder

Mix all ingredients together and store in a zip-loc bag.

CHEESEBURGER CASSEROLE:

Brown 1 lb. of hamburger; drain fat.
Add 1 cup hot water,
1 cup uncooked macaroni,
1 can (16 oz.) can chopped tomatoes, drained
½ cup of the seasoning mix.

Simmer, covered, for 20 minutes. Remove from heat; add ½ cup grated cheese.

CHILI TOMATO MACARONI:

Same directions as above ~ different ingredients.

1 lb. hamburger,
1 c. hot water,
1 cup uncooked macaroni,
1 can (16 oz.) chopped tomatoes, drained
1 tablespoon chili powder
½ cup of the seasoning mix.


BLT BITES

~Shared by Larry J., Spring Hill, TN

INGREDIENTS:

24 cherry tomatoes
1 pound bacon, crisp-cooked, crumbled
1/2 cup chopped green onions
1/2 cup Mayo

TO PREPARE:

Cut off the top of each tomato opposite the stem end.  Scoop out the inside to form a shell.  Drain upside down on paper towels.  Combine the bacon, green onions and mayonnaise in a bowl.  Spoon inside the tomato shells.  Chill until ready to serve.

YIELD:  24

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


BEEFY MEXICAN CORNBREAD

~Shared by Johnny, LA
 
This Mexican cornbread with meat is more than a bread...it's a meal in itself. Mexican cornbread casserole is hearty and delicious, and is the perfect meal for a cool Autumn night.

Cooking Time: 1 hr

Ingredients
1 1/2 pound ground beef
1 1/2 cup self rising corn meal
1 16-ounce can yellow cream style corn
2 eggs
2 tablespoon bell pepper, chopped
2 tablespoon onion, chopped
3 jalapeno peppers
1 cup sour cream
2/3 cup cooking oil
1 1/2 cup cheddar cheese, grated

Instructions
Preheat oven to 325F degrees.
 
Brown beef and drain on paper towel.
 
In a large bowl, mix all other ingredients together.
 
Add browned beef and mix again.
 
Place in 1 large or 2 small, well-greased pans.
 
Bake at 325F degrees for 1 hour or until golden brown.


TURKEY SPAGHETTI CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 1/2 cups spaghetti
3 or 4 cups turkey, diced
1/2 cup pimento
1/2 cup green peppers
2 cups condensed mushroom soup
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 small onion, grated
1 cup sharp cheese, grated
 
Directions

Preheat oven to 350 degrees.

Break spaghetti into 2-inch pieces. Cook, drain, and rinse spaghetti with hot water. Combine all ingredients (only half of cheese) into a buttered casserole dish.

Add remaining cheese and bake uncovered 60 minutes.

Note: Chicken or Ham may be substituted for turkey


ROMAN APPLE CAKE

~Shared by Treva, NC

1 c. shortening
1/2 c. brown sugar
1 c. white sugar
2 eggs
2 & 1/2 c. flour
4 c. apples, chopped
Dash of salt
1 tsp. baking powder
2 tsp. cinnamon
1 c. sour milk with 1 tsp. soda

Beat all of the above together, except the apples in a large bowl. Fold in the apples. Spread in 9 x 13 inch pan. Bake at 350 degrees for 45 minutes. Remove from oven and cool.

ROMAN APPLE CAKE ICING:

1/4 c. brown sugar
1/4 c. granulated sugar
1 tsp. vanilla
1/4 c. butter
1/4 c. cream

Place all ingredients into a pan and boil until thick. Pour over cooled cake.


STRAWBERRY WHIPPED CREAM SENSATION

~Shared by Jim D., WA

Makes 12 servings

What You Need

4 cups fresh strawberries, divided
1 can  (14 oz.) sweetened condensed milk
1/4 cup Lemon juice
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp.  Butter, melted

Make It

LINE 9x5-inch loaf pan with foil, with ends extending over sides of pan. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.

MIX chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

Kraft Kitchens Tips

Healthy Living
Save 30 calories and 4.5 grams of fat per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.

Substitute
Prepare using an 8x4-inch loaf pan.

Note
Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.

Source: Kraft


CREAM OF POBLANO SOUP

~Shared by Linda H., Rosharon, TX

1 ½ lbs Poblano peppers
5 tsps butter
6 tsps flour
6 cups chicken stock
2 egg yolks
¾ cup heavy cream
Salt
White pepper

Rub poblanos with olive oil. Roast poblanos in 350 degree oven for 45mins on a cookie sheet. Turn once or twice. Place hot, cooked peppers in paper bag and seal. Let the bag stand for 15mins before cleaning the poblanos. Discard the poblanos outer skin, seeds and stem. Set cleaned poblanos to side.

Melt 5 tsps butter in 4 – 6 quart saucepan over moderate heat. Add flour and make a roux. Cook about a 1min over low heat, stir constantly. Do not brown the roux. Add Chicken stock, beating constantly to blend stock and roux. Stir until this cream soup base comes to a boil, thickens and is perfectly smooth. Add poblanos and simmer on low heat for about 15mins.

Puree the hot soup then pour through a fine sieve back into saucepan. Blend your egg yolks and cream together at this time. Whisk in the hot pureed soup, 2 tsps at a time, until ½ cup has been added. Then reverse the process and slowly whisk the now-warm egg-yolk-and-cream mixture into the soup.

Bring to boil, and boil for 30mins, stirring constantly. Remove pan from heat, taste and season with salt and pepper.

Source: Post by Senor foodblog @ http://mrfoodblog.blogspot.com


DEEP FRIED ICE CREAM

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

2 tsp. sugar
2 eggs
1 c. corn flakes
ice cream (use ice cream scoop for your balls)

Mix eggs and sugar together.  Take a ball of ice cream.  Put it in the corn flakes.  Put ball of ice cream in eggs and sugar.  Put back in corn flakes.  Deep fry for 15 seconds.  Serve with whip cream. 


CHICKEN WITH MUSHROOM AND CREAM SAUCE

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

Ingredients

2 Boneless Chicken Breasts
2 Tbsp McCormick Rotisserie Seasoning (or your fave)
2 Tbsp cooking oil
2 Tbsp butter
2 Tbsp flour (any kind)
1 small onion, chopped or diced
½ lb fresh mushrooms, sliced
1 clove garlic, minced
½  cup chicken stock or broth (divided)
Salt and pepper to taste
1 Cup milk

Method

Pre-heat oven to 350F.

Coat both sides of the chicken breasts (you can use whatever cut of chicken you want, just increase the cooking time as outlined below), with rotisserie seasoning, place chicken breasts on a foil lined baking sheet sprayed with non stick spray. Cover with an additional sheet of foil that has also been sprayed with non stick spray on the underside.

Place prepared cookie sheet with breasts in the oven for 15 minutes covered, remove foil cover and place chicken back in the oven for 20 minutes and pour in the first half (1/4 cup) of chicken stock on the bottom of the pan.

About 20 minutes before the chicken is expected to be done, start cooking the onions over medium high heat in the 2 tbsp oil. Add the butter, garlic, stir for about 1 minute and add the sliced mushrooms. Cook until softened.

Sprinkle the mushroom mixture with the flour, add the other ½ of the chicken stock (1/4 cup), Salt and pepper and stir until mushroom are well coated. Gradually add milk, stirring continually until sauce is well blended, thick and sticks to the back of the spoon.

Remove from heat, cover and serve with chicken and your choice of broad noodles, rice mashed etc and veggies.

Note: For bone in or any other cuts of chicken pieces, usually 20 minutes covered and 20 minutes uncovered at 350F will result in chicken done just right.


HARVEY WALLBANGER CAKE

~Shared by Barb C., Chula Vista, CA

1 box Duncan Hines Orange Supreme cake mix
1/2 cup orange juice
1/4 cup vodka
1/4 cup Galliano liqueur
3 eggs
1/3 cup vegetable oil
1/4 cup powdered sugar
1 tbsp. water

Preheat oven to 350 degrees.

Stir cake mix, eggs and oil together. Blend them with a mixer on slow. Add orange juice, Galliano and vodka. Stir together. Pour into a greased and floured Bundt pan.

Bake for 35 to 45 minutes.

Remove from oven and cool.

Mix powdered sugar and water together with a fork until smooth and drizzle over cooled cake.

Makes 1 cake.

Source: Duncan Hines


STEAK WITH RED WINE & HERB SAUCE

~Shared by Larry Holmes, Toronto, Canada

4 New York steaks, 1-inch thick, at room temperatures
sea salt and freshly ground black pepper
2 tablespoons olive oil
3 shallots, halved and sliced
2 tablespoons unsalted butter
1 cup red wine
1 cup beef stock
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley

Pat the steaks dry and season well with salt and pepper.  Pour oil into a large frying pan, swirl to coat and place over high heat.  When hot, add the steaks and cook for 2 minutes per side.  The steaks should now be medium rare.  Transfer the cooked steaks to a plate and keep warm, or lower the heat and continue to cook until done to taste.

Lower the heat and add the shallots and butter to the pan, stirring until softened.  Add the wine and bring to a boil, stirring to glaze the pan.  Reduce the heat, then add the stock and continue to boil until reduced and lightly thickened.  Add the chopped herbs.

Place the steaks on serving plates and pour over sauce.  (You can also slice the steaks into thick slices and arrange on the plates.  Serve with frites and baked tomato.

Serves 4


MOCHA ICE CREAM BROWNIE BOMBE

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

4 c coffee ice cream 
4 c choc ice cream 
8 oz bittersweet chocolate, finely chopped
1 c whipping  cream

Brownie Base: 
1 c butter 
1 c sifted cocoa
4 eggs
1 1/2 c sugar
1/2 c flour
1/4 c coffee liqueur or brewed espresso
1 tsp vanilla or rum extract

Brownie Base:  In sm pot, melt butter over low heat, stir in cocoa until blended. Set aside. In bowl, beat eggs with sugar until pale and thickened, stir in liqueur and vanilla. Fold in cocoa, then flour. Pour into greased and floured 9" springform pan, bake at 350 for 35 mins or until set but still slightly jiggly in centre. Transfer to rack, let cool one hour. Remove pan side, let cool completely.

Let coffee ice cream stand at room temp for 20 mins until softened. Line 9" diam bowl with saran, leaving 3" overhang. Line bowl with even layer of coffee ice cream, leaving 1" space at top. Freeze 30 mins, til firm. Fill with choc ice cream, pressing down and smoothing top, leaving 1" space at top. Cover with saran and chill 2 hrs until firm. place chocolate in bowl.

In sm pot, heat cream just until bubbles form around edge of pan, pour over choc, stirring until melted. Let cool. Cut off any raised edges from top of brownie base. Spread with 1/4 c of the choc mix. Remove saran from frozen ice cream, invert brownie base on top, pressing against ice cream. Cover with saran, freeze 1 hr. remove saran. Invert onto serving plate, remove bowl and saran.

Spoon 1/4 c of the rem choc mix into piping bag, set aside.

Working quickly, spread in remaining choc mixture over ice cream and brownie. Freeze 30 mins until firm.

Pipe choc mix in squiggles all over bombe. Freeze 30 mins or until firm.

Bombe can be covered loosely with saran and stored in rigid container in freezer for up to one week. Let stand at room temp for 15 mins before serving.


FRIED BLACK-EYE PEAS

~Shared by Johnny, LA

1/2 lb. black-eye peas
1 sm. green pepper, minced
2 tsp. salt
1 tsp. black pepper
1/4 c. water
Cooking oil
1/2 sm. chopped onion
1/2 tsp cayenne
1 minced jalapeño

Soak peas overnight. Remove skins and mash pulp in food grinder. Add onion, green pepper, jalapeño, cayenne, black pepper and salt in water. Stir in with mashed peas until creamy. Drop by tablespoons in hot oil and fry until brown, then drain.


BEST BEEF DIPT EVER

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water

Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.


PEANUT BUTTER CLUSTERS

~Shared by Treva, NC

1 cup semi-sweet chocolate chips
1 package (10 oz. Size) peanut-butter chips
1 can (12 oz. Size) salted cocktail peanuts (or other nuts of your choice)

1. Line baking sheet with waxed paper.

2. In 2-quart bowl, mix chocolate chips and peanut-butter chips. Microwave on medium 2 minutes; stir. Cook 1 minute; stir until melted and smooth. Add nuts; mix well.

3. Drop mixture by tablespoon onto prepared baking sheet. Let stand at room temperature until firm.

Serves/makes 18

Source: CDKitchen


HAMBURGER CRUNCH

~Shared by Jim D., WA

2 lbs. Ground beef
1 T. Onion, minced
2 10-3/4 oz. Cans tomato soup
1 t. Chili powder
4 c. Corn chips
8-oz. Pkg. Shredded Cheddar cheese

Brown ground beef and onion together in a large skillet over medium heat; drain. Stir in soup and chili powder. Spread in an ungreased 13"x9" baking pan; top with corn chips. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Remove from oven; sprinkle with cheese. Bake for an additional 5 minutes, until cheese melts.

Serves 6 to 8.


AVOCADO MOUSSE WITH LIME

~Shared by Linda H., Rosharon, TX

2 large ripe avocados 
grated zest of 1 lime
2 tbsp fresh lime juice 
salt and freshly ground black pepper
2 tsp unflavored powdered gelatin 
1 egg white (optional)
3 1/2 oz low-fat cream cheese, softened

Pit and peel the avocados and scoop the flesh into a blender or food processor. Add the lime zest and juice, and process until really smooth.

Add the cream cheese and blend until completely combined. Season with salt and pepper. Transfer to a bowl.

Sprinkle the gelatin over 2 tbsp of water in a small heatproof bowl. Let stand about 5 minutes until the mixture looks spongy. Place the bowl in a skillet of barely simmering water and stir constantly until the gelatin dissolves.

Drizzle the dissolved gelatin over the avocado mixture, and stir well. If using, beat the egg white until soft peaks form. Fold the egg white into the avocado mixture.

Spoon into four 4oz (100ml) ramekins. Cover with plastic wrap and refrigerate 2 hours, or until chilled and set. Serve chilled.

Source: iVillage
http://www.ivillage.com


BLUEBERRY CREAM CHEESE SHORTCAKE

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

Ingredients

2 cups all-purpose flour (or more--see inset)
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream (or more--see inset)

1 tablespoon melted butter or cream for brushing

1 1/2 pints ripe blueberries
2 tablespoons sugar

2/3 cup heavy cream
1 eight-ounce package cream cheese
2/3 cup powdered sugar
1 teaspoon lemon zest

Directions

For the shortcake:

Preheat the oven to 375 degrees.

1. Combine the flour, sugar, baking powder, and salt in a medium bowl.

2. Cut the butter into the dry ingredients with a pastry blender.

3. Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together. Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.

4. Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.

Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.

For the blueberries:

Wash the blueberries. In a small bowl, smash the berries, add the sugar, and stir. Cover the bowl and heat it in the microwave until the berries are hot and starting to bubble.

For the whipped cream:

Pour the whipped cream into a chilled bowl. Whip on medium speed until soft peaks form. Add the cream cheese, powdered sugar, and lemon zest and beat until combined and fluffy.

To serve:

Split the warm biscuits open. Fill with whipped filling. Top with additional whipped filling and berries.


THICK CRUSTED GARLIC PRIME RIB
(with Shallot Gravy)

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

Serves 8-10 with leftovers

Ingredients:

7 lb Prime Rib (I ask for the bone to be removed and re-attached, makes for easier cutting later)
8 cloves garlic (thinly sliced-or slivered)
2 Tbsp Worcestershire sauce
Salt and pepper
½ cup chopped parsley
¼ cup Dijon mustard
2 Tbsp herbes de provence OR dried thyme and vegetable oil
Shallot Gravy (recipe below)

Cut shallow slits all over roast, insert garlic slivers into slits. Rub all over with the Worcestershire sauce, salt and pepper. Combine the parsley, mustard and the 2 Tbsps of your choice on the herbs. Set aside 2 Tbspns of herb mixture , rub the balance all over the roast.

Place roast,  bone side down, on rack in shallow roasting pan. Insert oven safe thermometer into center of roast. Roast, uncovered in 450F oven for 10 minutes, reduce heat to 275F, roast until thermometer reaches 135F for medium rare to medium. About 2 ¾ hrs to 3 ¼ hrs.

Remove from oven, tent or cover loosely with foil and let stand for 15 to 30 minutes before carving. Remove bone. Drain off all but 2 Tbspns of drippings from roasting pan and make shallot gravy.

Shallot Gravy:
Ingredients: Shallots, reserved herb mixture, beef broth, Worcestershire sauce, cornstarch and water.

Place roasting pan over medium heat, add 3 coarsely chopped shallots and reserved herb mixture. Cook stirring until shallots soften. Stir in 2 cups beef broth or stock and 3 Tbsps Worcestershire sauce, stirring up any brown bits from the bottom of the pan. Combine 1 to 2 Tbsps cornstarch with equal amounts of cold water, making a smooth paste. Gradually stir into broth , bring to a boil stirring until thickened, about 3 minutes, strain if desired.

Source: atcogas.com


RHUBARB-STRAWBERRY SAUCE

~Shared by Marilyn, Canton, OH

1 pound fresh or frozen rhubarb, cut into 1-inch pieces
1 jar (12 ounces) currant jelly
2 cups sliced fresh or frozen strawberries
1/4 cup sugar

In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from heat. Mash with a potato masher. Stir in the strawberries and sugar; bring to a another boil. Cook and stir for 1 minute. Remove from heat; set aside to cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or great over ice cream and/or waffles.

Yield: 2 pints.


BUTTERLESS-EGGLESS-MILKLESS CAKE

~Shared by Mary H., Montreal, Canada
 
1 cup brown sugar
1 cup water
2 cups seedless raisins
1/3 cup lard
1/4 teaspoon grated nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
1/2 teaspoon baking powder
 
Grease and flour a 9" loaf pan.  Put first seven ingredients into a saucepan and boil for three minutes.  Cool.  Add baking soda dissolved in a little water. Mix flour and baking powder together and stir into mixture.  Beat well and pour batter into prepared loaf pan.  Bake in a preheated, 350-degree oven for 40 minutes.


FAMOUS DAVE'S SHAKIN' THE SHACK POTATO SALAD

~Shared by Johnny, LA

3 pounds russet potatoes
1 1/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon mustard
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
2 tablespoons chopped pimientos
1 tablespoon finely minced jalapeno -- seeded
5 hard-boiled eggs -- finely chopped
1/4 cup pickle relish

Combine the potatoes with enough water to cover in large saucepan. Bring to a boil. Boil until tender but not mushy; drain. Chill in refrigerator.

Peel potatoes and coarsely chop. Combine mayonnaise, sour cream, mustard, vinegar, salt, sugar and pepper in a bowl and mix well. Stir in celery, red onion, green pepper, pimiento and jalapeno. Fold in potatoes, eggs and pickle relish. Chill, covered, until serving time. The flavor is enhanced if chilled overnight. Garnish with paprika.

Serves/Makes: 10


DISNEY PHILADELPHIA PEPPER POT SOUP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 tablespoon Margarine
1/3 cup Diced onions
2 tablespoons Finely diced leeks or green
1/2 cup Celery cut into 1/2 inch pieces
1/4 cup Diced ham
6 cups Water
5 Chicken bouillon cubes
5 Beef bouillon cubes
1/2 cup Green pepper, cut into 1/2 inch slices
1 can (16 oz.) tomatoes, diced
2 teaspoons Salt
4 ounces Tripe, cooked and julienned
1 cup Cooked rice

Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Saute, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes. From Liberty Tree Tavern, Disney World.


WHOLE WHEAT DINNER ROLLS

~Shared by Treva, NC

Yield: 4 dozen.
Prep: 30 min. + rising
Bake: 15 min.

2 packages (1/4 ounce each) active dry yeast
2 &1/4 cups warm water (110° to 115°)
1/2 cup plus 1 tablespoon sugar
1/4 cup shortening
2 teaspoons salt
2 eggs
3 cups whole wheat flour
3 &1/2 to 4 cups all-purpose flour
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, salt, eggs and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into four pieces. Shape each into 12 balls. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes. Bake at 375° for 11-15 minutes or until browned. Remove from pans to wire racks. Brush with melted butter. Serve warm.

Source: Taste of Home


ALMOND BARS

~Shared by Jim D., WA

1 pkg. yellow pudding cake mix
1/3 c. margarine, softened
1 c. ground or finely chopped almonds
1 c. powdered sugar
1 tsp. almond extract
4 egg whites
1/2 c. chopped almonds

Heat oven to 350 degrees. Grease a 13 x 9 inch pan. In large bowl, combine cake mix and margarine at low speed until crumbly. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan. In same large bowl, beat ground almonds, powdered sugar, almond extract and egg whites on highest speed for 4 minutes. Pour evenly over crumbs. Combine 1/2 cup reserved crumbs and chopped almonds; sprinkle over egg white mixture. Bake for 20 to 30 minutes or until light golden brown. Cool. Cut into bars.


MACARONI AND CAULIFLOWER CHEESE BAKE

~Shared by Linda H., Rosharon, TX

½ a head of cauliflower 
8 ounces Cheddar cheese
4 ounces Parmesan cheese 
a small bunch fresh Italian parsley
sea salt 
1 pound dried macaroni (elbows)
1 cup crème fraiche or sour cream 

Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets. Halve the thick stalk lengthways, then slice thinly

Grate the Cheddar and Parmesan into a large heatproof bowl.

Finely chop the parsley stalks and leaves

Bring a large pan of salted water to a boil. Add the macaroni and all your the cauliflower and cook according to the macaroni package instructions.

Place the bowl of cheese over the saucepan and add the crème fraiche. Carefully stir every so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add the chopped parsley to the melted cheese and season with a pinch of salt and pepper.

Carefully remove the bowl of cheese and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese and stir. It should have a silky consistency, but if it’s too thick for you. add a splash of your cooking.

Either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat the broiler to a medium to high heat.  Add 2/3 cup of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Place under the broiler until golden and bubbling.

Variations:  Use low fat cheese and sour cream.
Add left over or cooked broccoli florets or bacon bits.

Source: iVillage


CHICKEN CALABRESE

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

A zesty chicken recipe from Calabria, Italy!

INGREDIENTS:
8 boneless skinless chicken breasts (half breasts)
1/2 cup sun dried tomatoes in olive oil
1/2 cup basil pesto sauce
8 slices ham or prosciutto
2 tbs. olive oil
1/2 cup white wine
1/2 cup tomato sauce
1 tbs. fresh basil, chopped
Salt & pepper to taste

PREPARATION:
Split or butterfly the chicken breasts. Layer prosciutto, a tsp. of pesto, and tbs. of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling.

In a chicken fryer or deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil. Salt and pepper as needed and simmer 30 minutes. Serve with rice or polenta.

Serves 4.


BACONY CHICKEN WINGS

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

You can serve these as a party appetizer or a family snack.

8 chicken wings (16 when split)
4 tablespoons catsup
2 tablespoons dry sherry
3 tablespoons Gravy Master
3 to 4 drops sesame oil
2 garlic cloves, finely minced
8 slices bacon, cut in half crosswise

Directions:
1. Remove wing tips and save for soup or other uses. Cut each wing at the joint to make 2 pieces. Place in a shallow dish.

2. Combine catsup, sherry, Gravy Master, sesame oil and garlic. Mix well and pour evenly over chicken wings to coat well. Cover and refrigerate 20 minutes.

3. Remove chicken from marinade. Wrap each wing piece with a bacon strip, securing with wooden toothpicks.

4. Place chicken in one layer in shallow platter or baking dish. Cover loosely with waxed paper and cook in microwave,  on HIGH 5 or 6 minutes, turning once, until bacon is crisp. Drain on paper towels. Makes 16 pieces.

5. Instead of microwave, pre heat oven to 350F, place wings on baking sheet lined with foil and sprayed with pam, bake covered for 15 minutes with pam sprayed foil to cover, remove top foil, bake for an additional 20 minutes.

Source: Gravy Master


APPLE NOODLE CASSEROLE

~Shared by Barb C., Chula Vista, CA

Serves: 6-12

1/2 cup margarine - melted
1 lb. Pkg. Egg noodles - prepare as directed
4 large Macintosh apples - peeled, cored, chopped
4 eggs - beaten
1 cup packed brown sugar
1 cup golden raisins
1 Tbsp. Lemon juice
2 tsp. Ground cinnamon
1 dash nutmeg

Pour melted margarine into a 9x13x2-inch baking dish and coat bottom of dish evenly. Combine remaining ingredients and pour into baking dish. Bake in a 375 degree oven for 45 minutes.


WEB DINER ORLEANS HOT SAUSAGE WITH GREEN ONIONS

~Shared by Johnny, LA

4 pounds lean fresh pork
2 pounds pork fat
2 teaspoons finely minced garlic
1 tablespoon cayenne pepper
1 tablespoon freshly ground black pepper
2 tablespoons salt
1/2 teaspoon ground bay leaf
4 teaspoons paprika
1/2 teaspoon sugar
1 bunch of green onions minced
3 yards sausage casing (optional)

Grind the pork and fatback to a medium to coarse grind, and mix well with the other ingredients. Stuff into sausage casings, and tie them off so that each sausage is about six inches long. You can omit this step and make sausage patties if you like.

Fresh sausage should be used quickly, and will keep in the refrigerator for three days. You can also freeze it for up to three months.


LEMON-PECAN MUFFINS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups flour
2/3 cup sugar
4 tsp lemon peel, grated
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup chilled unsalted butter, cut into pieces
3/4 cup sour cream
2 large eggs
1/2 cup pecans, toasted, chopped

Preheat oven to 400°. Line ten 1/3-cup muffin cups with paper liners.

Mix first 6 ingredients in medium bowl to blend. Mix in sour cream and eggs. Mix in chopped pecans.

Divide batter among prepared cups. Bake until tester inserted into center of muffins comes out clean and tops are golden brown, about 25 minutes. Turn out onto rack and cool.



CHEESE ENCHILADAS

~Shared by Treva, NC
 
Ready to bake in just 12 minutes, these cheesy enchiladas for two offer Mexican-inspired taste in an easy and satisfying meal.
 
1/2 cup fat-free cottage cheese
1/2 cup shredded reduced-fat Monterey Jack or Cheddar cheese
1 small tomato, chopped (1/2 cup)
2 green onions, sliced
1 teaspoon chili powder
1/4 teaspoon salt
1 small clove garlic, finely chopped
4 corn tortillas (6 inches in diameter)
1/4 cup mild taco sauce
1/4 cup shredded reduced-fat Monterey Jack or Cheddar cheese

Heat oven to 375°. Spray two 14-ounce shallow oval casseroles or rectangular baking dish, 11x7x1 1/2 inches, with nonstick cooking spray. Mix cottage cheese, 1/2 cup Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas; sprinkle with 1/4 cup Monterey Jack cheese.

Bake uncovered 15 to 20 minutes or until hot and cheese is melted.


ITALIAN STYLE PORK RIBS

~Shared by Jim D., WA

INGREDIENTS

2 slabs of baby back pork ribs
1 large onion chopped
4 stalks of celery chopped
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
1/2 tsp of garlic powder
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/2 tsp of Accent meat tenderizer
1 tsp of Hungarian paprika
2 cups of beef broth
Your favorite B.B.Q. sauce

PREPARATION

In a small bowl mix all the herbs and spices together. Generously rub the spices on both sides of the ribs. The ribs will thank you for it. Pre-heat the oven to 350 degrees. Place the ribs in a large roasting pan. Sprinkle the celery and onions all over the ribs. Pour beef broth around the ribs. Cover and bake for 50 minutes. Place the ribs on a large cookie sheet and brush both sides with your favorite B.B.Q. sauce. Place under broiler for around ten minutes on both sides being careful not to burn.

Cut the ribs in half to make 4 servings or keep them whole for 2 people or cut each rib off and serve for apps or invite me over and I’ll eat both of them.

Source: Great Chicago Italian Recipes


PECAN MERINGUE RITZ CRACKER PIE

~Shared by Linda H., Rosharon, TX

3 egg whites (whip as for meringue)
1 c. pecans (chopped coarsely)
1/2 c. sugar
20 Ritz crackers
1/2 tsp. vanilla

Beat whites of 3 eggs as for meringues, add 1/2 cup sugar and 1 teaspoon vanilla.  Beat until holds a peak.

Crumble 20 Ritz crackers with one cup pecans.  Fold into egg whites. Spoon into greased pie pan.

Bake at 350 degrees for 35 minutes.  Top with whipped cream or Cool Whip or ice cream.


PORK LOIN

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

2 tbs. olive oil
1 lb. Spanish olives, sliced
2 sweet red peppers, cored, seeded & sliced
2 tbs. all-purpose flour
1 (12 oz.) package fresh mushrooms, sliced
1 cup reduced sodium chicken broth
3 tbs. tomato paste
2 tbs. dry sherry
2 tbs. paprika
2 tsp. salt
1/2 tsp. leaf thyme, crumbled
1/8 tsp. ground hot red pepper
1 lb. pork tenderloin, trimmed
1 c. low-fat plain yogurt
Wide egg noodles (optional)

Heat 1 tablespoon oil in large skillet. Add onion and pepper. Cook stirring occasionally 8 minutes or until tender. Remove to bowl. Stir flour into skillet; cook, whisking constantly, 2 to 3 minutes. Stir in mushrooms, broth, tomato paste, sherry, paprika, salt, thyme, hot pepper and onion mixture. Cover; simmer for 5 minutes. Meanwhile, slice pork lengthwise in half; slice crosswise in 1/4 inch thick strips. Add to skillet; cook uncovered 5 minutes or until no longer pink in center. Remove from heat; let stand 10 to 15 minutes. Stir in yogurt until blended and smooth. Spoon over egg noodles and garnish with parsley, if you wish.


IRISH SHEPHERD'S PIE

~Shared by Barb C., Chula Vista, CA

2 LB ground beef, lean
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
1 1/2 cup corn, fresh or frozen
2 garlic cloves, minced
Salt to taste
Pepper to taste
1/2 Ts nutmeg
1 cup beef broth
2 TB Butter; mixed with 2 TB flour
2 LB Potatoes, cooked and mashed
Butter

1. Cook ground beef in frying pan until brown.
2. Add onion, carrots, celery, garlic, salt, pepper and nutmeg.
3. Lower heat and cook for 10 minutes or until vegetables are wilted.
4. Add beef broth.
5. Bring to a boil.
6. Stir in enough of the butter/flour roux to make a thick gravy

To bind the filling.
7. Pour into large shallow baking pan, the filling should be about 1-1/2 inches deep.
8. Cool.
9. Cover the meat mixture in the pan with the corn.
10. Top with the hot mashed potatoes.
11. Smooth potatoes evenly.
12. Brush surface with butter.
13. Bake at F 325 for 35-40 minutes.

DIJON-HONEY PORK CHOPS

~Shared by Treva, NC

You won't need salt to season when you serve these tasty chops. They're treated to a flavorful honey-orange-Dijon sauce in this quick entree from Shirley Goehring of Lodi, California.

PREP 5 min.
COOK 15 min.
TOTAL 20 min.

4 boneless pork loin chops (5 ounces each)
1 teaspoon salt-free lemon-pepper seasoning
2 teaspoons canola oil
1/2 cup orange juice
1 tablespoon Dijon mustard
1 tablespoon honey

Sprinkle pork chops with lemon-pepper. In a large nonstick skillet coated with cooking spray, cook chops in oil over medium heat for 2-3 minutes on each side or until lightly browned. In a small bowl, combine the orange juice, mustard and honey; pour over pork. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until a meat thermometer reads 160°. Remove chops and keep warm. Cook sauce, uncovered, for 2-3 minutes or until reduced to 1/4 cup. Spoon over chops.

Yield: 4 servings.

Nutrition Facts One serving: 1 pork chop with 1 tablespoon sauce Calories: 244 Fat: 11 g Saturated Fat: 3 g Cholesterol: 68 mg Sodium: 134 mg Carbohydrate: 9 g Fiber: 0 g Protein: 28 g Diabetic Exch: 4 lean meat, 1/2 starch.

Source: Light & Tasty


BAKED CHICKEN PARMESAN

~Shared by Maggie, TX

Servings: 6

Ingredients
Vegetable oil spray
4 slices whole-wheat bread
1/4 cup plus 2 tablespoons grated Parmesan cheese
1-1/2 tablespoons finely snipped fresh parsley
1-1/2 teaspoons paprika
3/4 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/2 cup nonfat or low-fat buttermilk
Vegetable oil spray
6 boneless, skinless chicken breast halves, about 4 ounces each, all visible fat removed

Directions
Preheat oven to 450 degrees F. Lightly spray a rectangular baking sheet and slightly smaller cooling rack with vegetable oil spray. Put rack on baking sheet. Set aside. In a food processor or blender, process bread into fine crumbs. Pour into a shallow bowl. Stir Parmesan, parsley, paprika, garlic powder, and thyme into crumbs. Pour buttermilk into a shallow bowl. Rinse chicken and pat dry with paper towels. Dip chicken into buttermilk, shake off excess liquid, dredge in crumbs, and shake off excess crumbs. Put chicken on cooling rack. Spray each breast with vegetable oil spray. Bake for 15 minutes, turn chicken, and bake for 10 minutes, or until done.

Nutritional Information (Per Serving) Calories:209, Protein:38 g, Sodium: 303 mg, Cholesterol:68 mg, Fat: 1 g, Carbohydrates: 11 g
Exchanges: 3/4 Bread/Starch; 4 Low-Fat Meat

CRUNCHY SPRING GREENS WITH DATES AND BLUE CHEESE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1 ounce walnut or pecan pieces
-  1/2 of a .3-ounce package dried Oriental noodle soup mix (discard seasoning packet)
-  8 cups mixed spring greens
-  1/2 cup thinly sliced red onion
-  9 ounces frozen cooked diced chicken breast meat, thawed
-  1/2 cup chopped dates
-  1/4 cup balsamic vinegar
-  3 tablespoons sugar
-  1/4 teaspoon salt
-  1-1/2 ounces crumbled blue cheese

DIRECTIONS

Place a 12-inch nonstick skillet over medium high heat until hot. Add nuts and noodle soup mix and cook 2-3 minutes or until beginning to brown.

Remove from heat and set aside on separate plate.

On 4 individual dinner plates, arrange equal amounts of greens, onion, chicken, dates, and toasted nut mixture.

In a small jar, combine vinegar, sugar, and salt. Seal lid tightly and shake vigorously until well blended.

Pour dressing evenly over each salad. Top with blue cheese.

Nutritional Information Per Serving (1/4 recipe): Calories: 360, Fat: 12 g, Cholesterol: 62 mg, Sodium: 383 mg, Carbohydrate: 40 g, Dietary Fiber: 3 g, Sugars: 28 g, Protein: 26 g
Diabetic Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable, 1-1/2 Fruit, 1 Fat

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


TERIYAKI GLAZED TUNA

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  4 (4 ounces) portions tuna steak, 1-inch thick

Marinade Ingredients:

-  1/4 cup lite soy sauce
-  2 tablespoons dry sherry
-  2 teaspoons sesame oil
-  2 tablespoons orange juice
-  1 teaspoon minced ginger
-  2 cloves garlic, minced
-  1/4 teaspoon crushed red pepper flakes (optional)
-  1 tablespoon brown sugar

DIRECTIONS

In a medium bowl or in a zippered plastic bag, combine all marinade ingredients.

Add the tuna steaks and turn to coat with marinade. Cover and put in the refrigerator. Marinate the tuna for 2 hours.

Remove the tuna from the marinade. Discard marinade. Preheat an oven broiler or grill. Place the tuna steaks on a broiler pan or prepare a grill rack by spraying it with nonstick spray.

Broil or grill the tuna 4-6 inches from the heat source, turning once for a total cooking time of 7-8 minutes. (Cook a bit longer if you want well-done tuna).

Nutritional Information Per Serving (About 4 ounces): Calories: 168, Fat: 6 g, Cholesterol: 42 mg, Sodium: 194 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 26 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat

Source:  The Diabetes Food and Nutrition Bible by Hope S. Warshaw and Nancy S. Hughes


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

MUSHROOMS AU GRATIN

~Shared by Treva, NC

1/2 lb. mushrooms, sliced
1/4 cup butter
1/4 cup sour cream
1 T flour
1/2 cup shredded cheddar cheese

Saute mushrooms in butter. Place in baking dish. Mix sour cream, flour and cheese.

Pour over mushrooms and bake at 350 degrees until hot and bubbly.

Makes enough for 2.


POOR BOY SANDWICH

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 French or submarine roll
1 tablespoon butter, softened
1/4 teaspoon celery seed
1 can (6 ounces) tuna, drained and flaked
1/4 cup chopped celery
1/4 cup chopped fresh parsley
3 tablespoons mayonnaise
1 tablespoon horseradish
1/2 teaspoon grated lemon peel
1/8 teaspoon pepper

Directions

Cut a thin slice off top of roll; set aside. Hollow out center, reserving 1/2 cup of bread and leaving a 1/4-in. shell. Combine butter and celery seed; spread over inside of roll and on cut surface of top. Combine remaining ingredients and reserved bread; spoon into roll. Replace top.

Yield: 1 serving.


MEXICAN QUICHE

~Shared by Maggie, TX

This one-serving Mexican-style quiche has a tortilla crust and south-of-the-border fixings.

Makes 1 serving
Prep: 20 mins
Total: 50 mins

Ingredients
1 6-inch flour tortilla
1/2 cup shredded Monterey Jack cheese (2 ounces)
3 ounces bulk pork sausage
1 tablespoon chopped green sweet pepper
1 egg
1/4 cup milk, light cream or half and half
1/8 teaspoon salt
Salsa (optional)
Fresh cilantro (optional)

Directions
1. Starting with a cold skillet, heat tortilla about 45 seconds or until warm, turning once. Place tortilla into a greased 15-ounce casserole. Top with 1/4 cup of the cheese.

2. In same skillet cook sausage and green pepper until sausage is cooked and green pepper is crisp-tender; drain well. Spoon over tortilla and cheese in casserole.

3. In a small bowl combine egg, milk or cream, and salt. Mix well. Pour egg mixture into casserole. Top with remaining cheese. Bake in a 350 degree F oven for 30 to 35 minutes or until firm. Serve with salsa and cilantro, if desired.

Nutrition Facts
Calories 622, Total Fat 44 g, Saturated Fat 21 g, Cholesterol 324 mg, Sodium 1231 mg, Carbohydrate 15 g, Fiber 1 g, Protein 36 g.
Daily Values: Vitamin C 16%, Calcium 55%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes and Gardens

CRAB AND SHRIMP-STUFFED BACON-WRAPPED JALAPENOS

I like to add some grated onion to the cream cheese mix.

1 small can crab meat, drained
1 small can shrimp, drained
1 8-oz package cream cheese, softened
About 16-20 fresh jalapenos
1 package bacon

Mix crab meat and shrimp with cream cheese - set aside. Wash and halve lengthwise the jalapenos. Stuff jalapenos with cheese mixture. Cut bacon strips in half and wrap one piece around each jalapeno. Secure with toothpick. Place on cookie sheet and bake at 350 until bacon is crisp and cheese melts.

Can also make these on the grill. On the grill, place them on aluminum foil or in a basket.


PENNE ALLA VODKA

Note from Maggie: This is excellent but adding 1 1/2 pounds of shrimp (cooked briefly in garlic and butter) makes it even better!

Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled 
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully (they will splatter) slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.

Makes 6 servings.

Source: Lidia's Italian-American Kitchen by Lidia Bastianich (Knopf, 2001)


CHICKEN AND WILD RICE CASSEROLE

2 Cups Boneless, Skinless Chicken Breasts, Cut Into Cubes
2 1/4 Cups Boiling Water
1 (6 Ounce) Package Wild Rice
1 Can Cream Of Mushroom Soup
1/3 Cup Orange Juice
2 Tablespoons Minced Onion
1/2 Teaspoon Salt

Preheat Oven To 350 Degrees F.

Mix all ingredients in ungreased casserole dish. Cover and bake for 40 to 50 minutes. Uncover and bake an additional 10 to 15 minutes.


RHODES® COBBLER CUPS

Blueberries, apples and cherries oh my! These tasty Cobbler Cups are just as fun to make as they are to eat.

Prep Time: 15 min
Bake Time: 20 min
Skill Level: Beginning
Servings: 12

12 Rhodes™ Dinner Rolls, thawed but still cold
21 oz can fruit pie filling
purchased vanilla frosting or whipped cream

Spoon the pie filling equally into the bottom of each cup of a well sprayed 12 cup muffin tin. With a pair of scissors, cut one dinner roll into about 20 very small pieces and place on top of the pie filling in one muffin cup. Repeat with remaining rolls. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 15-20 minutes. Remove from oven and allow to cool to room temperature. Invert muffin pan and remove cobbler cups. If some filling remains in the muffin cups, scoop out with a spoon and put it back on the dessert. Warm the frosting in the microwave and drizzle over the desserts or garnish with whipped cream.


LOADED BAKED POTATO SOUP

2 cups chicken broth
3 med. Potatoes - peeled cubed
2 green onions - trimmedsliced
1/2 rib celery - minced
1/4 med. Carrot - grated
2 tsp. Distilled white vinegar
1 tsp. Salt
1-1/2 cups milk mixed with 2 Tbls. All-purpose flour
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
2-6 strips cooked bacon - crumbled

Bring first 7 ingredients to boil in a saucepan over medium-high heat. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally. Whisk the milk/flour mixture into the soup then stir in cheese and bacon. Simmer uncovered 5-8 minutes or until thick, stirring constantly.


COBB SALAD CLUB SANDWICH

Ingredients
4 hard-cooked eggs
3/4 cup bottled chunky blue cheese salad dressing
12 slices home-style whole grain white bread, toasted
12 slices bacon, crisp-cooked and well-drained
2 medium tomatoes, thinly sliced
1/2 medium red onion, thinly sliced
4 romaine lettuce leaves
Cherry tomatoes, cut in wedges (optional)

Directions
1. In small bowl mash eggs with 1/4 cup of the blue cheese dressing; season to taste with salt and pepper. Set aside.

2. Spread 8 of the toast slices with salad dressing. Arrange bacon on 4 of the slices; top with sliced tomato.

3. Spread the 4 remaining plain toast slices with egg mixture; top with onion and lettuce. Place one egg-topped toast on top of each bacon-topped toast. Top with remaining dressing-spread toast slices, spread side down. Secure with wooden picks; top with cherry tomatoes. Cut each sandwich in half using a sharp knife.

Makes 4 sandwiches.

Nutrition Facts
Calories 674, Total Fat (g) 42, Saturated Fat (g) 11, Monounsaturated Fat (g) 12, Polyunsaturated Fat (g) 14, Cholesterol (mg) 250, Sodium (mg) 1647, Carbohydrate (g) 51, Total Sugar (g) 12, Fiber (g) 4, Protein (g) 27


CHEESY CHICKEN

6 boneless, skinless chicken breast halves, divided
Salt to taste
Pepper to taste
Garlic powder to taste
2 cans cream of chicken soup
1 can cheddar cheese soup

Rinse chicken, pat dry and sprinkle with salt, pepper and garlic powder. Place 3 breasts in bottom of slow cooker. Combine the undiluted soups in a mixing bowl. Pour half the soup mixture over the 3 breasts. Repeat layers of chicken and the remainder of the soup. Cook on low for 6-8 hours or until chicken is tender but not dry. If sauce looks too thick, 30 minutes before serving, add a little water.