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Publisher's Desk Ramblings Did You Know? Monthly Theme Reader Support Birthday Babies Discussion Forum Crazy Corner Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice
 Good morning. We have a birthday baby! It is none other than Nancy H. from Montgomery, Texas. As I try to keep an issue ahead of things around here, Nancy got her information to me in the nick of time. Magnolia is a beautiful little town. I visited it many times, especially during the Renaissance Festival which is held near there yearly. Nancy enjoys reading, hunting all kinds of rocks, watching wildlife, and preparing foods "from scratch" for her family. I hope you will send a greeting to Nancy in the A to Z Recipes Discussion Forum QT. Nancy, enjoy the special recipes chosen especially for you in the issue today! It's Wednesday and where the heck is Linda??? Hellifino, lol. Actually, she is resting. Lots. She is on some new meds to assist in her anti-rejection therapy that make her very tired. She said something about them making her goofy. Heck, I don't need meds for that. It comes naturally for me, lol. And Linda! But, in all seriousness, she is taking a well-deserved break and will return in a week or two. We will miss her wonderful zaniness and great recipes. I will do my best to make your Wednesday a little better in this issue. It contains thoughts, funnies, and recipes that should please the masses. Hopefully enough to make you think and laugh on the way to the kitchen. Before you do, drop by the QT and tell Linda you're thinking of her and wish her a speedy return. We'll see you here Friday for another little birthday party. Until then, be careful. And give your family a home-made slice of love every day. Correction: In Sunday's issue, the "No-Bake Chocolate Cookies" listed "1/4 T butter". It should have been "1/4 C butter". I apologize for the error. Thanks to Chris H. for catching it. ~Maggie Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! The Other Side of "Why?" Shared by Jim D., WA When things go wrong we often ask, "Why did this happen to ME?" We question Divine providence and wonder "Where is God?" I hear and read over and over one side of "Why?" There is another side of "Why?" We don't hear people asking "Why" when things go right. When we have a roof over our heads and aren't being evicted, when we find something at a cheap instead of a high price, when our children aren't going haywire and on drugs, when the bread falls buttered side up, when our parents are still alive, when the car isn't breaking down, when we stumble but don't fall, when our bodies aren't aching, when we do avoid the accident, when we have a good spouse, when our bellies are full, when it is a pretty day, when we aren't at war, when we do have a job, when it does go right. Perhaps you should ask the other side of "Why?"
Help make us NUMBER ONE ! Glorious Garlic A bulbous plant consisting of single head containing smaller bulbs or cloves individually wrapped in papery skins, which are all wrapped tightly together with another layer of dry papery skin, forming the bulb head. Garlic, like onions, leeks and scallions, are part of the allium family. Garlic, one of the most important and widely used seasonings for food dishes, is available fresh or dried. However, dried garlic is the most commonly used type of garlic and can be found in a white, pink or purple variety. When it is used in a raw form, it is pungent and slightly bitter, but it becomes very mild and sweet when sautéed or baked. Interesting to Note Hippocrates recognized the medicinal qualities of garlic as did early physicians battling the Black Death. They prescribed garlic soup as medicine for plague victims. Recent studies are showing that garlic may help reduce blood cholesterol, block certain cancers and reduce risk of infection. Ninety percent of United State's garlic supply comes from Gilroy, California. One of the most important recent innovations in the spice trade has been the development of dehydrating garlic and onions. After introducing the U S to granulated, powdered and minced dried products from these two plants, consumption increased more than 1000%. Uses: Garlic is most often used as a flavoring agent but can also be eaten as a vegetable. It is used to flavor many foods, such as salad dressings, vinaigrettes, marinades, sauces, vegetables, meats, soups, and stews. It is often used to make garlic butter and garlic toast. Garlic powder can be substituted if necessary - 1/2 teaspoon of garlic powder is equal to one fresh clove of common garlic. How to Buy: When selecting, choose firm, plump bulbs that still have their paper-like skin intact. There should be no signs of sprouting, soft spots, or other blemishes. Fresh garlic is readily available year round. Garlic is available in forms other than fresh, such as powder, flakes, oil, and puree. Storage: Store fresh garlic in a cool, dark, dry place that is well ventilated for 4 to 6 months, but is best when used within a few weeks. When the cloves have been removed, they can be stored frozen for several months. If garlic has been chopped, minced, or prepared in any way, it should be refrigerated. Be sure to store in an airtight container in the refrigerator to prevent the garlic odor from affecting other foods. Varieties of Garlic Softneck - Softneck garlic is the common garlic found most often in the supermarket, which is generally one of two varieties, Artichoke and Silverskin. They are whitish in color and their flavor ranges from very mild to very hot. They have the longest storage time of all types of garlic, if stored properly, and are often used to make braids of garlic. Common garlic bulbs can yield 12 to 16 small cloves. Rocambole - A hardneck variety of garlic, which has a thick hard center stem with even sized cloves growing around it. The cloves do not have much papery skin covering the bulb to protect them, which results in the cloves being knock off if not handled with care. Hardneck garlic has a flowering stalk and their bulbs contain four to twelve cloves. The skins on the cloves are much easier to remove than on the softneck garlic. The Rocambole is the hardneck garlic variety that most closely resembles the softneck common garlic. Elephant Garlic - Elephant garlic will yield 6 to 8 large cloves that are 2 to 3 times larger than the smaller cloves of the common garlic. Although it is larger in size, it has a more mild flavor. Its cloves are yellowish in color. Because of its mild flavor, it can be sliced and added to fresh salads. The Elephant garlic is not readily available but can be found in local markets in the fall of the year. Elephant garlic, is also referred to as Giant or Spanish garlic. Green Garlic - Green garlic is garlic that is harvested when it is immature. It has a definite garlic flavor without the bite of mature garlic. It can be eaten fresh like scallions or green onions but it can also be used in other foods the same as mature garlic. The results will be a more mild garlic flavor. They should be harvested just before using because they cannot be stored for a long period of time like mature garlic. Green garlic can be stored in the refrigerator for 3 or 4 days. Also referred to as spring baby garlic. Garlic Preparation Breaking the bulb: Begin by removing the outer layer of the garlic. With stem pointed into work surface and bulb at a slight angle, press down and away with the heal of your hand. The bulb will break into individual "cloves". Peeling the clove: After the cloves have been separated, trim off the root end. Twist the clove between your fingers to loosen the skin. Once the skin has loosened, remove. If the garlic is fresh, loosening the skin tends to be more difficult. The clove can now be cooked whole, or it can be sliced, chopped, minced, or smashed. The intensity of flavor of fresh garlic depends upon how the garlic is prepared, see examples below. Mild Flavor: Whole Cloves: The juices and oils of whole garlic have not been extracted, which results in a mild flavor. Mild Flavor Sliced Cloves: Larger pieces, such as slices, will not totally dissolve when cooked, which will result in a milder flavor than chopped, minced, or smashed garlic. Medium Flavor Chopped Cloves: Chopping the garlic into smaller pieces will allow a little more of the juices and oils to be released. This will provide more flavor than slicing and the amount of flavor will depend on the size of the pieces. The smaller they are the more flavor will be released. Full Flavor Minced Cloves: Mincing the garlic cloves releases a large amount of juices and oils to provide a strong flavor to the other ingredients of the dish the garlic is cooked with. Intense Flavor Smashed Cloves: When the cloves have been smashed they provide a very intense flavor because much of its juices and oils are released. The only method that produces more flavor is pressing or pureeing the garlic. Garlic Cooking Caution must be taken when cooking garlic so that it is not overcooked. Garlic burns easily and when it has been cooked too long or on too high of a temperature, it will turn bitter. Some of the common cooking methods are shown below. Sautéing Garlic Sautéing is the most common method used for cooking garlic. It will bring out the nutty but savory flavor of the garlic. Garlic can be sautéed in oil or butter but be careful is using butter because is will burn much faster than oil. Select a pan or skillet with a heavy bottom that will provide for even heating. Heat the oil or butter over medium heat and then add the garlic. The garlic should be stirred often to prevent burning. If cooking with other ingredients that take longer to cook, such as onions, start cooking the other ingredients and allow them to start to cook before adding the garlic. Oven Roasting Garlic Roasting Whole Bulbs: Preheat oven to 350°F. Remove the skin from the garlic bulb and cut off approximately 1/4 inch of the tips of the garlic. Place the bulb on a piece of aluminum foil large enough to wrap the bulb in and drizzle with oil. Wrap the bulb tightly in the aluminum foil and place in the preheated oven. Roast until cloves are soft, approximately two hours. Roasting Individual Cloves: Preheat oven to 400°F. Place the individual cloves in a greased roasting pan and place in the preheated oven. Roast until cloves are soft, approximately one hour. Frying Garlic Use a heavy bottomed deep pan, such as a sauce pan and add oil. Heat oil on the stove until it is very hot but not smoking and then add garlic cloves. Fry cloves only until they turn a medium brown and the remove from the heat. Watch very carefully as they begin to brown to avoid burning them. Burnt garlic will have a bitter taste. Tips -Place garlic cloves in the microwave for 15 seconds and the skins should peel off easily. -Keep peeled and mince garlic fresh by placing it in a small jar and pouring just enough olive oil over it to cover the garlic and then place it in the refrigerator. It will keep its fresh flavor for about a week. -Add garlic flavor to your salad by cutting a raw garlic clove in half and rubbing the inside of your bowl with the cut edge of the clove. -Don't throw out sprouting garlic. Instead, plant the cloves fairly close together in a pot or in the garden (if your climate is suitable at the time). The new shoots that appear will have a mild garlic flavor and can be used in the same manner as regular chives. -To remove the garlic odor from your hands when working with garlic, wash hands thoroughly and then use some type of stainless steel device that can be worked over and around the areas affected on fingers or hands. Stainless steel contains the mineral nickel which acts as a neutralizer for the garlic odor. Several manufacturers provide a kitchen utensil, similar to a flat bar of soap made of stainless steel, that can be rubbed over the hands after coming in contact with garlic. -Other options include using a faucet or stainless steel sink surface to rub hands on after first washing the exposed areas. Source: Various internet
Help make us NUMBER ONE ! Sensational Salads Here's the scoop on the current theme: Whether it's a concoction of fresh salad greens and your tasty homemade dressing, or a sumptuous mixture of seafood, not much pleases more people than a tasty salad. I love seafood salads, as well as those delicious fruit or pasta salads. And who can resist a plate of crisp lettuce mixed with fresh vegetables and a garlicky vinnaigrette? What is your secret recipe for a meal-sized or side salad? Is your potato salad a hit at family gatherings? How about a Waldorf salad using crisp, fresh fruits? Send us those family keepers for Sensational Salad recipes for all to share here at A to Z Recipes. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Sensational Salads A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Sensational Salads has a deadline of August 26, 2005, and will be posted on September 4, 2005. Please use this email link to submit a recipe for theme recipes: Sensational Salads As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  Commonly Used Phrases in the Office and... What they really mean! Shared by Aafrin, Pune, India 1) For your information, please. (FYI) We don't know what to do with this, so please keep it. 2) Review and comment. Do the dirty work so that I can forward it. 3) Action please. Get yourself involved for me. Don't worry, I'll claim the credit. 4) For your necessary action. It's your headache now. 5) Copy to. Here's a share of the headache. 6) For your approval, please. Put your neck on the chopping board for me please. 7) Action is being taken. Your correspondence is lost and we are still trying to locate it. 8) Your letter is receiving our attention. We are still trying to figure out what you want. 9) Please discuss. I don't know what the hell is this, so please brief me. 10) For your immediate action. Do it NOW! Or we'll all get into trouble. 11) Please reply soon. Please be efficient. It makes me look inefficient. 12) We are investigating/processing your request with the relevant authorities. They are causing the delay, not us. 13) Regards. Thanks for reading all this. Marriage Update Shared by Jessica, Corfu, Greece (This was sent by a friend, who claimed it was an Andy Rooney-ism... ) For all those men who say, "Why buy the cow when you can get the milk for free." Here's an update for you. Nowadays 80% of women are against marriage, why? Because women realize it's not worth buying an entire pig, just to get a little sausage. Senior Driving Shared by Judy, MI As a senior citizen was driving down the freeway, his car phone rang. Answering, he heard his wife's voice urgently warning him, "Herman, I just heard on the news that there's a car going the wrong way on Interstate 77. Please be careful!" "Hell," said Herman, "It's not just one car. It's hundreds of them!"
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! HOMEMADE SOUR CREAM 1 3/4 cups cream 2 tablespoons buttermilk Stir cream and buttermilk in a pint jar. Cover and shake. Let stand at room temperature, uncovered, 6 hours to overnight, then chill well. When ready to serve sour cream, beat to medium-stiff peaks - not stiff. Serve immediately. Whipped mixture should double in volume. Makes a scant 4 cups, whipped. COFFEE CREAMER 1 (14 ounce) can sweetened condensed milk 1 1/2 cups skim milk Flavorings (your choice): Chocolate Almond: 1 tablespoon cocoa powder, 1 teaspoon almond extract Vanilla: 2 teaspoons vanilla extract Cappuccino: 1 teaspoon almond extract, 1/2 teaspoon orange extract Strudel: 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract. Chocolate Raspberry: 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup Measure all ingredients into a 32 ounce container (with a cover), seal container and shake vigorously. This will keep in the refrigerator for up to two weeks. TATER TOTS 40 tater tots (approx) 8 medium potatoes, cooked, peeled, and hot 1 tablespoon flour 1 dash pepper 1 teaspoon salt or seasoning salt 2 tablespoons finely minced onions (optional) canola oil or vegetable oil Finely shred or use a ricer while potatoes are still hot. Stir in flour, salt, pepper and onion (if using). Heat 1/4-in oil in heavy pan. Form into small balls and drop in oil; fry until slightly golden. Drain on paper towels, then freeze for tater tot casseroles or to serve alone. When ready to serve, remove from freezer. Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness. HOMEMADE CHOCOLATE COVERED CHERRIES 1/3 cup soft butter (no substitutes) 1/3 cup light corn syrup 1/2 tsp vanilla 1/2 tsp salt 3 1/2 to 4 cups sifted confectioners sugar 1 (1 lb) jar red maraschino cherries, with stems, well drained 2 (8 oz) milk chocolate candy bars, cut up Beat together butter, corn syrup, and vanilla in a mixing bowl until smooth, using an electric mixer at medium speed. Gradually add the salt and 3 cups of the confectioners sugar. Mix well. When the mixture becomes too stiff to beat, stir with a wooden spoon. Add enough confectioners sugar to make a mixture that can be kneaded. Form mixture into a 10 inch roll. Wrap in plastic wrap or waxed paper. Refrigerate roll until firm. Cut roll into 1 inch slices. Cut each slice into quarters. Flatten each piece in the palm of your hand. Place a cherry in center. Fold up fondant around cherry until it is completely covered. Place on waxed paper-lined baking sheet. Chill until firm. Melt the milk chocolate in the top of a double boiler over hot water. Cool slightly. Dip fondant-covered cherries in the melted milk chocolate. Place on the waxed paper lined baking sheets. Refrigerate until the chocolate sets. Store in refrigerator. Yields: About 40 cherries. BASIC PUDDING FROM SCRATCH 1/3 cup white sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 1/2 cups milk 1 1/2 teaspoons vanilla extract In a 2 quart saucepan, combine sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla. Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve. DRIED ONION SOUP MIX 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon Kitchen Bouquet 1/2 cup dried onions, chopped/minced In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes.) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator. MASTER BAKING MIX (JUST LIKE BISQUICK) 9 cups sifted all-purpose flour 1/3 cup baking powder 1 tablespoon salt 2 teaspoons cream of tartar 4 tablespoons granulated sugar 2 1/2 cups nonfat dry milk solids 2 cups shortening (which does not require refrigeration) Sift together flour, baking powder, salt, cream of tartar and sugar three times. Add dry milk. Mix well. Cut in shortening with pastry blender or two knives until mixture looks like cornmeal. Store in covered container at room temperature. NOTE: To measure the Master Baking Mix, pile it lightly into cup and level off with a table knife. Biscuits Preheat oven to 450 degrees F. Combine 1 1/2 cups Master Baking Mix and 1/3 cup milk in a bowl. Add milk all at once, stirring 25 strokes. Knead lightly on floured board. Roll 1/2-inch thick; cut and place on ungreased baking sheet. Bake 10 minutes. Makes 8. Options: Add grated cheese, chopped herbs. Increase milk to 1/2 cup for drop biscuits. Use as a topping on casseroles, cobblers or meat and vegetable pies. Muffins Preheat oven to 425 degrees F. Beat together in a bowl 1 egg, 1 cup milk and 2 tablespoons sugar. Add 3 cups Master Baking Mix. Stir just until dry ingredients are moistened. Spoon into greased muffin pans and bake 20 minutes. Options: Add drained fruit, chopped nuts or chopped dried fruit. Replace 1/3 cup of Master Baking Mix called for with quick-cooking oatmeal or All-Bran® cereal. Add chopped dried fruit and nuts to recipe and bake as a fruit bread in a greased 8 x 5-inch loaf pan. Bake 40 minutes at 350 degrees F. Pancakes or Waffles Beat together 1 cup milk and 1 egg. Stir in 1 1/2 cups Master Baking Mix. Bake on hot griddle or waffle iron. For lighter waffles, separate egg; add yolk with milk. Beat egg white until stiff, and fold into batter just before baking. Increase milk for thinner batter, if desired. Cornbread Preheat oven to 400 degrees F. Stir together 1 1/2 cups Master Baking Mix, 1/2 teaspoon salt, 1 teaspoon chili powder (optional), 2 tablespoons sugar and 3/4 cup cornmeal. Combine in a separate bowl 1 egg, 1 cup cream-style corn and 3/4 cup milk. Stir liquids into dry ingredients just until flour is all moistened; pour into greased 9-inch square pan and bake 20 to 25 minutes. Options: Add 1/4 cup chopped green pepper. For crunchy topping, sprinkle on 1/2 cup grated cheese and 2 tablespoons sesame seed before baking. Dumplings Add 1/3 cup water to 1 cup Master Baking Mix and mix until smooth. Drop into hot meat stock and cook 10 minutes, uncovered, and 10 minutes, covered. Yellow Cake Sift together in a large bowl 3 cups Master Baking Mix and 1 1/4 cups sugar. Mix together in a small bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add 2/3 of liquid to dry ingredients. Beat at high speed for 2 minutes. Add remaining liquid and beat 2 minutes longer. Grease a 9-inch square pan. Bake at 350 degrees F for 25 minutes. Frost or sprinkle confectioners' sugar over the top. Chocolate Cake Sift together in a large bowl 3 cups Master Baking Mix, 1 1/2 cups sugar and 1/2 cup cocoa powder. Mix together in a small bowl 2 slightly beaten eggs, 1 cup water and 1 teaspoon vanilla extract. Add 2/3 of liquid to dry ingredients. Beat at high speed for 2 minutes. Add remaining liquid and beat 2 minutes longer. Grease a 9-inch square pan. Bake at 350 degrees F for 25 minutes. Frost or sprinkle with confectioners' sugar. Coffee Cake Preheat oven to 375 degrees F. Beat together in a bowl 1/3 cup milk and 1 egg. Add 1/4 cup sugar and 2 1/4 cups Master Baking Mix. Stir until well blended, about one minute. Pour into a greased 8-inch square baking pan. Combine 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 3 tablespoons margarine and 1/4 cup chopped nuts and sprinkle over the top. Bake 25 minutes. Serve warm. Pineapple Upside-Down Cake Preheat oven to 350 degrees F. Melt 2 tablespoons margarine in a baking pan. Add 1/2 cup brown sugar to margarine; store and spread. Place 2 cups canned, drained pineapple on top of brown sugar and margarine. Stir 2 cups Master Baking Mix and 1/2 cup sugar together in a bowl. Add 1 egg and 1 cup water to mixture and beat. Pour into pan and spread over fruit. Bake 1 hour. Remove from pan; cut into pieces. Serve upside down; fruit will be on top. Oatmeal Cookies Place 2 1/4 cups Master Baking Mix in a bowl. Stir in 1 3/4 cups brown sugar and 1 teaspoon cinnamon. Combine 1/3 cup milk, 2 beaten eggs and 1/2 cup melted shortening. Stir into mix and blend well. Add 3 cups oatmeal and mix. Drop by rounded teaspoonfuls onto baking sheet. Bake at 375 degrees F for about 12 minutes. Peanut Butter Cookies Stir 1 1/3 cups sugar, 2 beaten eggs and 1 cup peanut butter into 3 1/2 cups Master Baking Mix until well blended. Use fingers to aid in blending. Roll dough into balls; place on baking sheets and flatten by making crisscross designs with a fork on the tops of the cookies. Bake at 375 degrees F for about 10 minutes. Sunday Bread Combine 2 cups Master Baking Mix, 1 cup oatmeal, 3/4 cup sugar, 1 teaspoon baking powder, 1/4 teaspoon salt and 1/2 cup raisins. Beat 1 egg and 1 1/4 cups milk together. Add to dry mixture and beat hard for 30 seconds. Pour into a greased, 1 1/2-quart casserole. Bake at 325 degrees F for 1 hour and 10 minutes. Turn out onto rack to cool. When cool, wrap and store for a day for best slicing. Onion-Cheese Bread Preheat oven to 400 degrees F. Combine in a mixing bowl 2 cups Master Baking Mix, 1/2 cup cold water and 1 tablespoon minced onion. Blend in 3/4 cup shredded sharp cheese. Spread dough in well-greased 9-inch pie pan. Spread with 1 tablespoon soft butter and sprinkle with 1 teaspoon poppy seed. Bake for 18 to 20 minutes until light brown; cut in wedges to serve. Banana Bread Beat 2 eggs and 1/4 cup sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda and 1 1/4 cups (about 3) mashed bananas. Stir in 2 1/2 cups Master Baking Mix until all dry ingredients are coated. Pour into a greased 9 x 5-inch loaf pan. Bake at 350 degrees F for 45 to 55 minutes or until brown. Zucchini Bread Beat 2 eggs and 1/2 cup brown sugar together in a bowl until well blended. Mix in 1/2 teaspoon baking soda, 1 1/4 teaspoons cinnamon, 1 teaspoon vanilla extract, 1 1/2 cups shredded zucchini (with skins on) and 1/4 cup water. Add 2 1/2 cups Master Baking Mix and stir until dry ingredients are coated. Fold in 1/4 cup chopped nuts and 1/4 cup raisins, if desired. Bake at 350 degrees F for 45 to 55 minutes or until brown. Pumpkin Loaf Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan. Beat 3 cups Master Baking Mix, 1 cup sugar, 1 egg, 1 (16 ounce) can pumpkin, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg in a large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 4 minutes. Stir in nuts, if desired. Pour into loaf pan. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 10 minutes. Cool 10 minutes; remove from pan. If desired, cool completely and spread with Browned Butter Glaze. Browned Butter Glaze Heat 1/4 cup butter in a saucepan over medium heat until delicately browned; remove from heat. Mix in 1 cup confectioners' sugar. Stir in 2 to 4 tablespoons hot water, 1 tablespoon at a time, until of desired consistency. Spread over completely cooled Pumpkin Loaf. Cherry Cobbler (Peaches or apricots may be used instead.) Mix 3/4 cup sugar and 3 tablespoons sugar in an 8-inch square baking dish. Add 2 cups pitted and drained cherries and 1 cup cherry juice. Place in a 350 degrees F oven for a few minutes until mixture starts to thicken. Meanwhile, add 1 cup sugar to 1 1/4 cups Master Baking Mix. Add 1/2 cup water to make a thick batter. Beat until smooth and drop or spread on hot cherries. Bake at 425 degrees F until golden brown, or about 20 minutes. Serve warm with cream. Serves 6. Pizza Crust Add 1/2 cup water to 2 cups Master Baking Mix and form into a ball. Knead about 10 strokes and roll out 1/2-inch thick. Place in a 10-inch pan, leaving a rim around the edge. Brush the dough with oil, then spread with favorite toppings. Shortcake To 1 cup Master Baking Mix add 1 tablespoon sugar. Add enough water to 1 beaten egg yolk to make 1/3 cup. Add to mix to make a soft dough. Knead lightly. Roll 1/4-inch thick. Cut; place on a baking sheet. Brush with melted butter. Bake for 12 to 15 minutes at 425 degrees F. Put fruit between and on top of two biscuits. Serves 6. Cheeseburger Bake 1 pound ground beef 3/4 cup chopped onion 1 can Cheddar cheese soup 1 cup frozen mixed vegetables (optional) 1/4 cup milk 2 cups Master Baking Mix 3/4 cup water 1 cup shredded Cheddar cheese Preheat oven to 400 degrees F. Generously grease a 13 x 9-inch baking dish. Cook beef and onion in a skillet until beef is brown; drain. Stir in soup, vegetables and milk. Stir Master Baking Mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter; sprinkle with cheese. Bake for 30 minutes. Italian Bake 1 pound ground beef or bulk Italian sausage 1 cup chopped tomato 3/4 cup frozen green peas 1/2 teaspoon Italian seasoning 1 cup Master Baking Mix 1 cup milk 2 eggs 1 cup shredded mozzarella cheese Preheat oven to 400 degrees F. Grease a 9-inch pie plate. Cook ground beef until brown; drain. Stir in tomato, peas and Italian seasoning. Spread in plate. Stir baking mix, milk and eggs with fork until blended. Pour into plate. Bake for 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 2 to 3 minutes longer or until melted. Serve with pizza sauce if desired. Taco Bake 1 pound ground beef 1/2 cup chopped onion 1 envelope taco seasoning mix 1 (15 ounce) can tomato sauce 1 can whole kernel corn, drained (optional) 2 cups shredded Cheddar cheese 2 cups Master Baking Mix 1 cup milk 2 eggs Preheat oven to 350 degrees F. Cook ground beef and onion until beef is brown; drain. Spoon into an ungreased 13 x 9-inch baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake for 35 minutes or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce, if desired. At high altitude, bake at 375 degrees F. Saucy Chicken Casserole 3 cups cut-up cooked chicken or turkey 2 cans cream of mushroom soup 1 (16 ounce) package frozen mixed vegetables 1 teaspoon poultry seasoning 1/2 teaspoon garlic salt 2 cups Master Baking Mix 1 1/2 cups milk 1 teaspoon parsley flakes Preheat oven to 450 degrees F. Mix chicken, soup, vegetables, poultry seasoning and garlic salt in ungreased 13 x 9-inch baking dish. Stir baking mix and milk until blended. Pour over chicken mixture. Sprinkle with parsley. Bake for 30 to 32 minutes or until crust is light golden brown. At high altitude, bake for 35 to 40 minutes. Source: Recipe Goldmine
Help make us NUMBER ONE ! FAT-FREE THOUSAND ISLAND DRESSING Ingredients: 1/3 cup celery -- chopped fine 1/4 cup bell peppers -- chopped fine 1/4 cup onions -- chopped fine 1 cup fat-free mayonnaise 1/4 cup chili sauce 1 teaspoon paprika 1/2 teaspoon salt 2 egg whites -- hard cooked and quartered Directions: Place steel blade in work bowl. Add celery, bell peppers, and onions. Process with on/off pulses until finely chopped. Add mayonnaise, chili sauce, paprika, salt, and egg whites. Process just until mixed.
Help make us NUMBER ONE ! DIABETIC FUDGE Yield: 32 servings 14 1/2 oz. evaporated milk 3 Tbsp cocoa powder 1/4 cup low-fat Margarine Liquid sweetener to equal 1/2 cup sugar 1/4 tsp salt 1 tsp vanilla 2 1/2 cup graham cracker crumbs 1/4 cup nuts Combine milk and cocoa in saucepan. Beat well. Add margarine, sweetener, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.
Help make us NUMBER ONE ! HOMEMADE CREAM SOUP RECIPE To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Variations will serve two. Ingredients: 2 cups Powdered nonfat milk 3/4 cup Cornstarch 1/4 cup (or less) instant chicken (or Vegetable if you prefer) Boullion 2 tablespoons Dried onion flakes 1 teaspoon Basil leaves 1 teaspoon Thyme leaves 1/2 teaspoon Pepper Directions: Combine all ingredients, mixing well. Store in an airtight container until ready to use. To substitute for one can of condensed soup: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product. Variations: Mushroom Soup: Add 1/2 cup finely chopped mushrooms Celery Soup: Add 1/2 cup minced celery Potato Soup: Add 1 cup diced potatoes, cooked Chicken Soup: Add 1/2 cup diced chicken, cooked Vegetable Soup: Add 3/4 cup mixed vegetables, cooked Broccoli Soup: Add 1 cup chopped broccoli, cooked Asparagus Soup: Add 1 cup chopped asparagus, cooked
Help make us NUMBER ONE !  STUFFED CHICKEN VALENTINO I found this on allrecipes and had to try it. You will love it as much as we did, served with Fettuccine Alfredo. It is perfect for the "from scratch" cook! "This is a dish to serve guests - be ready to impress! Good enough to be served at a high-priced restaurant, but easy enough to make yourself. Creamy mozzarella and roasted red peppers make the dish really special. Serve over pasta with Alfredo sauce." Prep Time: approx. 30 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 55 Minutes. Makes 4 servings. 4 skinless, boneless chicken breast halves 1 teaspoon dried Italian seasoning 2 tablespoons grated Parmesan cheese 1 (6 ounce) jar roasted red bell peppers, drained 1/4 cup chopped fresh chives 4 tablespoons shredded mozzarella cheese salt and pepper to taste 2 tablespoons olive oil Directions 1 Preheat oven to 350 degrees F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts. 2 Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil. 3 Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve. FETTUCCINE ALFREDO 10 ounces fettuccine pasta 1/2 cup butter 5 cloves garlic, chopped 1 cup heavy cream 1 egg yolk 2 cups freshly grated Parmesan cheese 2 tablespoons dried parsley Directions Bring a large pot of lightly salted water to a boil. Add fettuccine pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.
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