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"It does not take a majority to prevail ... but rather an irate, tireless minority, keen on setting brush-fires of freedom in the minds of men."
~Samuel Adams

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

The Old Cowboy

~Shared by Charlie J., Mobile, AL

One Sunday morning, an old cowboy entered a church just before services were to begin. Although the old man and his clothes were spotlessly clean, he wore jeans, a denim shirt and boots that were worn and ragged. In his hand he carried a worn-out old hat and an equally worn, dog-eared Bible.

The church he entered was in a very upscale and exclusive part of the city. It was the largest and most beautiful church the old cowboy had ever seen. The people of the congregation were all dressed with expensive clothes and fine jewelry. As the cowboy took a seat, the others moved away from him. No one greeted, spoke to, or welcomed him. They were all appalled by his appearance and did not attempt to hide it.

As the old cowboy was leaving the church, the preacher approached him and asked the cowboy to do him a favor. "Before you come back in here again, have a talk with God and ask him what he thinks would be appropriate attire for worship in church." The old cowboy assured the preacher he would.

The next Sunday, he showed back up for the services wearing the same ragged jeans, shirt, boots, and hat. Once again he was completely shunned and ignored. The preacher approached the cowboy and said, "I thought I asked you to speak to God before you came back to our church."

"I did," replied the old cowboy.  "And what was his reply?" asked the preacher.

"Well, sir, God told me that he didn't have a clue what I should wear. He said he'd never been in this church."

Vegetable Steamer Tips

~Shared by Marilyn, OH

A few good tips that I use ~ I love my Veggie steamer, and use it alot.

1. Hard cooked eggs. Takes about 20 minutes and rarely a cracked egg and peel so easily.

2. Potato salad. Cut potatoes into the size you want for the salad, and cook along with eggs.  Cool and make into your favorite salad. Never watery!

3. Mashed Potatoes. Peel potatoes and cut into quarters or so, steam for about 20 minutes dump them into a bowl and mash away adding butter, milk, etc.. Much better and no water remains from boiling.

4. Corn on the cob. Really a great way to cook corn.

5. Hot dogs . They come out so juicy and good. Sausages are good steamed too!

6. Meats and fish, even cheaper cuts of meat that are usually tough, come out tender in a steamer. Times vary for this type cooking. After done steaming can be put in oven to "brown up".

7. The Chinese have been using bamboo steamers for years for most of their cooking, meats, chicken, fish, rice, veggies. So must be a good choice.

Steam it up!!

Your Health: Minor Memory Lapses Could Signal CRS Syndrome

~Shared by Elizabeth P., Tupelo, OK

Sooner or later, it happens to everyone. Sometime in our mid- to late 40s, we succumb to CRS (Can't Remember Stuff) syndrome.

The condition is unavoidable, permanent and irreversible.

I've already been stricken. My husband, who suffers from a far more debilitating case of CRS syndrome, recently asked me a simple question.

"What was the name of that movie you made me watch with you when you were pregnant? You know, the love story on the big boat?"

Somewhere deep in my brain, a lonely neuron flickered and died. I gave him a blank stare and scratched my head.

Just milliseconds before he asked, I knew the title of the film as well as I know my own name. I could recite the complete cast of characters and the exact dollar amount the movie grossed at the box office.

But by some bizarre occurrence, the information had become hopelessly mired in a gooey crevice of my cerebrum, refusing to budge. Not one to give up, I mercilessly racked my brain.

Two days and a tension headache later, I shouted, "Titanic!" My husband was decidedly unimpressed.

You'll know that you have officially developed CRS syndrome when you start scribbling ridiculous notes to yourself that state the blatantly obvious. But if you don't put these things in writing, there's no way you can remember them.

If you've got CRS syndrome, it's absolutely imperative to record vital information before it mysteriously evaporates from your brain. You may want to keep a notebook filled with important facts, such as your children's names and your home address, just in case you draw a blank at an inopportune time.

This peripheral memory bank is less temperamental and more reliable than the one that's built into your brain. You might want to make several copies of your notebook, since you'll undoubtedly forget where you left the original when you need it most.

If you've got CRS syndrome, you'll spend much of your free time searching for missing items, especially eyeglasses. It's Mother Nature's cruel joke that just when we develop an absolute dependence on reading glasses, we're totally incapable of keeping up with them.

You may be tempted to overcome this problem by stringing your glasses around your neck with a decorative chain. You should resist this urge at all costs, since it's a sure sign that you're not only losing your vision, you're losing your mind, as well.

Although there is no doubt that CRS syndrome exists, I'm not entirely convinced that it's caused by the age-related deterioration of our gray matter. It's more likely due to the fact that our brains are simply overloaded.

Having a bazillion bytes of information hurled at you on a daily basis by televisions, radios, computers, billboards and other people can be too much for the average human brain. The sheer enormity of it all can simply overwhelm our poor neurons every now and then.

There's a reason our brains worked so well when we were kids. All we had to remember were the names of a few siblings and dogs, and maybe a secret handshake or two.

Now we're expected to remember the names of dozens of co-workers, friends and family members, as well as their former husbands, ex-wives, current spouses, significant others, stepchildren and grandkids.

Back in the old days, people didn't waste their time memorizing bits of seemingly useless information or randomly chosen numbers, but now, there seems to be no way to avoid it. Modern civilization requires you to be ready and able to cough up dozens of personal identification numbers and passwords.

It's no wonder that most of us develop CRS syndrome by the time we're mature adults. However frustrating it may be, it's usually not a sign of impending senility.

Forgetting where you left your car keys isn't necessarily a cause for alarm. Forgetting what your car looks like or what it does, on the other hand, is a bit more concerning.

The good news is that although some memory functions tend to deteriorate slightly with age, many aspects of intelligence, including verbal ability, actually improve as we grow older. With a little practice, we can use this to our advantage.

While we may not be able to remember stuff as well as we once did, we can, uh, effectively compensate for our transient forgetfulness with eloquent, extemporaneous and totally irrelevant verbiage, and no one will notice that we have developed CRS syndrome.

BLACK BOTTOM BANANA BARS

~Shared by Rita K., Niceville, FL

I got this recipe from a friend at work.  Haven’t tried them but she said the bars are really good so thought I would share!

½ cup butter or margarine softened
1 cup sugar
1 egg
1 tsp. vanilla extract    
1 ½ cups mashed ripe bananas (about 3 medium)
1 ½ cups all purpose flour
1 tsp. baking powder
1 tsp baking soda
½ tsp. salt
¼ cup baking cocoa

In a mixing bowl cream butter and sugar.  Add egg and vanilla; beat until thoroughly combined.  Blend in the bananas.  Combine the flour, baking powder, baking soda and salt.  Add to the creamed mixture and mix well.  Divide batter in half.  Add cocoa to half; spread into a greased 13 in x 9 in. baking pan.  Spoon remaining batter on top and swirl with a knife.  Bake at 350 degrees for 25 minutes or until the bars test done.


GEORGIA PEACH BREAD

~Shared by Linda H., Rosharon, TX

3 C fresh peaches, sliced
6 tbsp. Sugar
2 C flour
1 tsp.  baking soda
1 tsp.  baking powder
1/4 tsp.  salt
1 tsp.  cinnamon
1-1/2 C  sugar
1/2 C  shortening
2   eggs
1 C  pecans, finely chopped
1 tsp.  vanilla

Place peaches and 6 tbsp. sugar in blender or food processor container. Process until pureed. Mixture should yield about 2-1/4 cups.

Combine flour, baking powder, soda, salt, and cinnamon; set aside.  Combine 1-1/2 cups sugar and shortening. Cream well. Add eggs and mix well.  Add peach puree and dry ingredients; mix until dry ingredients are moistened.

Stir in nuts and vanilla. Spoon batter into 2 well greased 9x5x3 inch loaf pans. Bake at 350F or until done.  Cool for 10 minutes in pan. Turn out on rack and let cool completely.

Source: Good Neighbour Recipes from Recipe du Jour


ARROZ CON POLLO

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

A Spanish chicken and rice dish perfumed with saffron!

INGREDIENTS:
1 rounded 1/4 teaspoon saffron threads
1/4 cup olive oil
6 chicken breasts, bone in
2 onions, chopped
2 small green bell peppers, chopped
3/4 pound plum tomatoes (about 6), peeled, seeded, and chopped
2 garlic cloves, minced
4 teaspoons paprika
3 cups Arborio rice (Italian short-grain rice, available at Italian markets and some specialty foods shops)
6 cups chicken broth
1 large red bell pepper, roasted and cut into strips
1 cup thawed frozen peas
1/4 cup minced fresh parsley leaves if desired

PREPARATION:
Set a rack over a saucepan of boiling water, put the saffron in a saucer on the rack, and let it steam for 3 to 4 minutes, or until it is brittle. Remove the saucer and the rack and crumble the saffron in the saucer. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and reduce the heat to moderately low. Cook the chicken, patted dry, in batches in the oil, turning it, for 15 to 18 minutes, or until it is cooked through, transferring it as it is cooked to a bowl. Pour off all but 3 tablespoons of the fat from the skillet and in the skillet cook the onions and the green bell peppers over moderately low heat, stirring occasionally, until the vegetables are softened. Add the tomatoes, the garlic, the paprika, and the saffron and cook the mixture, stirring, for 1 minute. Add the rice and cook the mixture, stirring, for 3 minutes. Add the broth, heated, and simmer the mixture, stirring occasionally, for 7 minutes. Transfer the rice mixture to a shallow 5-quart baking dish and arrange the chicken over it. Bake the arroz con pollo in middle of a preheated 325° F. oven for 15 minutes, sprinkle the red bell pepper and the peas over it, and bake the arroz con pollo for 5 to 10 minutes more, or until the liquid is absorbed and the rice is al dente. Sprinkle the arroz con pollo with the parsley.

Serves 6.


RED PEPPER JELLY WINGS

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

2 1/2 cups chicken wings - separated
1/2 cup red pepper jelly
1/4 cup orange juice
2 Tablespoons orange rind - grated
1/4 cup olive oil
1 1/2 teaspoons tabasco sauce
1 1/2 teaspoons soya sauce
2 ginger cloves - chopped
1 teaspoon salt

In a large bowl combine all ingredients. Add chicken wings to mixture and marinate for 2 hours in refrigerator. After this time remove wings from marinade and place on broiling pan. Keep the marinade for use later. Set oven to "broil" and place rack 6" from the element. Broil for 7 minutes, turn wings, baste with marinade and broil a further 8 minutes. Serve hot.

You can also cook these wings over the BBQ. Cook wings the same amount of time over medium heat. Be sure to preheat the BBQ and brush the grill with oil to prevent sticking.

Serves 2 to 4.


RED BEANS AND RICE

~Shared by Barb C., Chula Vista, CA

New Orleans style!

Ingredients:

2 lb dry red kidney beans
2 medium onions (chopped)
1 cup celery (finely chopped)
6 green onions (chopped)
1 bell pepper
2 lb sausage (sliced)
3 garlic cloves (minced)
Cajun seasoning to taste

Wash and soak beans over night (if using dry). Drain and put into large pot. Cover with water and bring to boil over high heat. Stir well and let beans settle. Add sausage, onions, celery, garlic, and seasoning. Bring to boil.

Reduce heat and simmer for two to three hours until beans are tender.

For a thicker gravy, remove one cup of beans and mash thru strainer. Add back to pot and stir.

Serve over hot rice.

Source: LilBitsofThisnThat-PSP@yahoogroups.com


SANTA FE CHICKEN

~Shared by Treva, NC

Prep: 10 minutes
Cook: 20 minutes
Serves: 4

Here's a go-to recipe that makes a delicious dish in just 30 minutes. It features chili-seasoned chicken cutlets topped with cheese and served in a flavorful tomato sauce.

1 tablespoon all-purpose flour
1 tablespoon chili powder
4 skinless, boneless chicken breast halves  (about 1 pound)
2 tablespoons vegetable oil
1 can (10 & 3/4 ounces) Campbell's® Condensed Tomato Soup
1/4 cup shredded Cheddar cheese or Monterey Jack cheese

Stir the flour and chili powder on a plate.  Coat the chicken with the flour mixture. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Add the soup to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the cheese.

Recipe Tips: Cost per recipe: $4.62/Cost per recipe serving: $1.16

Source: Campbell's


FIVE STAR CHEESECAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 cup graham cracker crumbs
3 (8 ounce) packages cream cheese
7/8 cup white sugar
1/2 cup heavy cream
2 tablespoons sour cream
1/4 cup half-and-half
1 1/2 teaspoons vanilla extract
4 eggs

Preheat oven to 375 degrees F (190 degrees C). Wrap the outside of an 8 inch springform pan with foil. Generously butter the inside of pan and sprinkle with graham cracker crumbs, then shake out excess.

In a large bowl, Beat cream cheese and sugar on low speed until smooth. Beat in heavy cream, sour cream and half-and-half. Add vanilla and beat in the eggs one at a time. Pour filling into prepared pan. Wrap bottom of the pan on aluminum foil to prevent water from seeping in.

Place cheesecake in a water bath. Bake in the preheated oven for 75 minutes, or until filling is set.


FRIED CHICKEN SALAD WITH SWEET ONIONS

~Shared by Johnny, LA

From Marcelle Bienvenu.

Makes 4 servings

2 heads Boston or Bibb lettuce
8 cherry tomatoes
½ cup peanut oil
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1/3 cup milk
2 whole fryer breasts, halved, boned, and cut into ½-inch-wide strips
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
½ cup sliced white mushrooms
1 shallot, minced
Salt and freshly ground black pepper
1 tablespoon capers, drained
1 sweet onion, thinly sliced

Arrange the lettuce leaves and tomatoes on four salad plates.

Heat the peanut oil in a frying pan on medium-high heat. In a shallow bowl, combine the flour with ½ teaspoon salt and the coarsely ground black pepper. Put the milk in another bowl. Dip the chicken strips into the milk, then into the flour mixture to coat evenly.

Fry the chicken on both sides until golden brown, about 5 minutes total. Drain on paper towels and reserve the oil in the pan. Add the vinegar to the oil and stir, scraping the pan to deglaze. Pour the oil and vinegar into a mixing bowl. Add the mustard and mix. Add the mushrooms and shallot; season to taste with salt and pepper.

To serve, arrange the chicken strips on the lettuce leaves and pour on just enough vinaigrette to moisten. Scatter the capers and sliced onion on top of the salads. Serve with the remaining dressing on the side.


BAMBOO SALMON AND MANGO-AVOCADO SALSA

~Shared by Jim D., WA

1/2 cup freshly squeezed lime juice (3 limes)
1 1/2 pounds fresh wild salmon, cut into 1-inch chunks
1 tablespoon olive oil
Salt and freshly ground black pepper
Lime wedges, for garnish
Fresh cilantro sprigs, for garnish

Mango-Avocado Salsa:
2 large, ripe mangoes
2 ripe avocados, halved, pitted, peeled, and cut into 1/2-inch dice
1/2 to 1 jalapeño, seeded and minced
1/2 small red onion, diced
1 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
3 tablespoons blanco tequila
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
Salt and freshly ground
pepper

Place the lime juice in a container large enough to hold 12 bamboo skewers, each 6 to 8 inches long. Let soak for 30 minutes.

To make the salsa, working with 1 mango at a time, cut off the flesh from each side of the large, flat pit, to form 2 large pieces. Discard the pit. Using a knife, score the flesh lengthwise and then crosswise into 1/2-inch squares, cutting to, but not through, the skin.

Now slip the blade between the skin and the flesh and cut away the flesh, directing the small cubes into a bowl. Add the avocados, jalapeño to taste, red onion, lime zest and juice, orange juice, tequila, cilantro, and olive oil. Season with salt and pepper.

Preheat a gas or charcoal grill. Thread the salmon chunks onto the skewers and brush with the olive oil. Season with salt and pepper. Grill the salmon, turning every 2 minutes, until cooked but still slightly pink inside, 5 to 7 minutes total. Alternatively, you can cook the skewers in a nonstick ridged grill pan over medium-high heat for about 10 minutes.

Place 2 skewers on each serving plate and scoop a large spoonful of the salsa alongside or on top. Garnish with lime wedges and cilantro sprigs and serve.

Serves 6


CHICKEN, GRAPE TOMATOES, AND PENNE PASTA

~Shared by Luanne, FL

Ingredients:

8 oz. Penne Pasta
3 tbsp.  Olive Oil
2 tbsp. regular oil
1/2 cup. onion, finely chopped
3-4 cloves garlic, sliced
2 chicken breasts, cubed
3/4 lb. zucchini, cubed  =  2  cups
2 cups. grape or cherry tomatoes, halved
pepper to taste
1 tsp. dried Basil
1/8 tsp chili powder (or to taste)
1/2 tsp salt

Directions:

Heat oil over medium heat. Add onion and garlic. Cook until translucent. Increase heat. Add cubed chicken. Stir briskly until white. Add zucchini and halved tomatoes, salt, chili powder, and basil. Reduce to low-med heat, cover, and cook 10 minutes.

Cook pasta according to directions. Mix cooked, drained, hot pasta with 2 tablespoons softened butter. Add chicken mixture, (I like to smash/break up the tomatoes before mixing with pasta)  toss and serve.

* May add grated cheese at serving


BLUEBERRY CREAM PIE

~Shared by Larry J., Spring Hill, TN

Be sweet to yourself this weekend

INGREDIENTS:

1 cup sour cream
2 Tablespoons flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2-1/2 to 3 cups fresh blueberries
1 (9-inch) pie shell, unbaked
4 Tablespoons flour
4 Tablespoons butter, softened
4 Tablespoons chopped pecans

TO PREPARE:

Combine first 6 ingredients and beat 5 minutes at medium speed or until smooth.  Fold in blueberries.  Pour into pie shell and bake at 400 degrees for 25 minutes.  Combine remaining ingredients, stirring well.  Sprinkle over top of pie.  Bake an additional 10 minutes.  Chill well before serving.

SERVINGS:  6 - 8

Source: "Traditions...A Taste of the Good Life" by The Junior League of Little Rock


SUPER SCONES

~Shared by Linda H., Rosharon, TX

This mix is rather gooey, but the end result is a MUCH lighter scone.

1 Cup Sprite drink
4 Cups Self-rising flour
1 Cup Cream
1 Cup Dried fruit

Combine all the above ingredients and shape into 2 round patties. Flatten dough into 2 1/2 inch circles . Place on greased cookie sheet and bake at 425 degrees about 10-12 minutes or until golden brown.

Source: www.50plusfriends.com


BAKED LIMA BEANS

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

Ingredients
One 6-ounce package vegan "bacon"
2 teaspoons oil
One 24-ounce package frozen lima beans
1/2 small onion, finely chopped
One 8-ounce can tomato sauce
1/2 cup molasses
2 Tablespoons nutritional yeast

Directions
Fry vegan "bacon" in oil in a non-stick frying pan until crisp on both sides (about 10 minutes). Chop into very small pieces.

Preheat oven to 350 degrees. Meanwhile, cook lima beans in boiling water for 10 minutes and drain.

Mix all the ingredients together and pour into a medium-size oven-proof baking dish. Cover and bake 30 minutes. Serve warm.

Serves 8

Source: Cajun Cooking Recipes 2002


BACON-CHEESE PULL-APARTS

~Shared by Barb C., Chula Vista, CA

Every bite of this pull-apart is filled with the breakfast flavors of bacon, egg and Cheddar cheese.

INGREDIENTS

1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. Precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)
 
DIRECTIONS
 
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.

2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. Bake at 350°F. For 23 to 28 minutes or until golden brown. Cut into squares.
 
Source: LilBitsThisnThat-PSP@yahoogroups.com


PINEAPPLE ORANGE POUND CAKE

~Shared by Treva, NC

CAKE
1 pk Duncan Hines Moist Deluxe Pineapple Supreme Cake Mix
1 pk Vanilla Instant Pudding and pie filling mix (4-serving)
4 Eggs
1 c Orange Juice
1/3 c Oil
1 TB Orange Peel; grated

GLAZE
1/3 c Sugar
1/4 c Orange Juice

Preheat oven to 350 degrees.

Grease and flour 10-inch Bundt pan.

2. For cake, combine cake mix, pudding mix, eggs, 1 cup orange juice, oil and orange peel in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 25 minutes in pan. Invert onto serving plate.

3. For glaze, combine sugar and 1/4 cup orange juice in small saucepan. Simmer 3 minutes. Brush warm glaze on cake.

Source: Duncan Hines Treasury of Baking-1992


AUGUSTA GRILL BLACK PEPPER AND CHEDDAR CHEESE BISCUITS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Source: Recipe by John Malik, Executive Chef - Augusta Grill, Greenville, South Carolina

1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
4 tablespoons fresh unsalted butter
1/2 cup fine Cheddar cheese, grated
1/2 cup buttermilk
Freshly ground black pepper

Sift together the first 5 ingredients.

Cut butter into dry ingredients, then add the Cheddar cheese, black pepper and buttermilk.

Mix together and then roll out. Cut into biscuits and bake in a 325 degree F oven for 12 to 15 minutes.

Serve 2 per person with a thin slice of Smithfield Ham and the honey-sweetened mustard of your choice.

Servings: 16


PINEAPPLE UPSIDE DOWN BISCUITS

~Shared by Johnny, LA

Made these today, everyone talks how good they are. Will let you know.

1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick butter), at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)

Preheat the oven to 400 degrees F.

Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later.

Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.


COCONUT RUM SWEET POTATO PIE

~Shared by Jim D., WA

Use your favorite unbaked pie crust recipe or try one made with crushed gingersnaps following directions for any graham cracker pie crust.
 
Ingredients:
 
Unbaked 9-inch pie crust
2 cups mashed cooked sweet potato (about 1-1/4 lbs.)
1/2 cup packed dark brown sugar
1/4 cup milk
2 tablespoons dark rum
1-1/2 teaspoons vanilla
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/2 cup flaked sweetened coconut
 
Preheat oven to 350 deg. Combine sweet potato and remaining ingredients except coconut in a food processor; process until smooth. Spoon mixture into prepared pie crust; sprinkle with coconut. Bake at 350 deg. for 1 hour or until set; shield edges with foil after 20 minutes. Cool completely on wire rack.

6-8 servings.


CREOLE CAKE SQUARES

~Shared by Mary H., Montreal, Canada

3 tablespoons butter or margarine, melted
2 squares unsweetened chocolate, melted
1 1/3 cups flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1/2 cup milk

Preheat oven to 325 degrees F.  Grease and flour an 8” x 8” square cake pan.

In a saucepan over low heat, melt butter and chocolate, stirring until smooth.  Set aside to cool slightly.

In a bowl, mix together flour, baking powder and salt.

When chocolate mixture has cooled, stir in sugar.  Add eggs and beat until just blended.  Gradually blend in flour mixture alternately with milk until just incorporated.  Spread evenly in prepared pan.  Bake in preheated oven for 45 to 50 minutes, or until a tester inserted in centre comes out clean.  Place on a rack to cool completely.  Frost as desired.  Cut into 16 squares.


HEARTY PIZZA LOAF

~Shared by Linda H., Rosharon, TX

A quick bread filled with all the things you love about pizza.

Grated Parmesan cheese
1 cup milk
¼ cup olive or vegetable oil
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon crushed red pepper, if desired
1 egg
2 ¼ cups Gold Medal(r) all-purpose flour
3/4 cup shredded mozzarella cheese (3 ounces)
1/3 cup chopped pepperoni
1/4 cup sliced ripe olives
2 tablespoons grated Parmesan cheese
3 teaspoons baking powder

Heat oven to 350ºF. Generously grease loaf pan, 8 1/2x4 1/2x2 ½ or 9x5x3 inches; coat with Parmesan cheese.  Mix milk, oil, basil, red pepper and egg in large bowl. Stir in remaining ingredients. Spread in pan. Sprinkle with additional grated Parmesan cheese if desired.

Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes. Loosen sides and bottom of loaf from pan; remove from pan and place top side up on wire rack. Cool completely before slicing. Store tightly wrapped in refrigerator up to 2 days.


RASPBERRY VINEGAR PORK TENDERLOIN

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

1 tbs. butter
1 tbs. olive oil or vegetable oil
3 lbs. pork tenderloin, cut 1 inch thick
1/2 cup raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded and chopped
1 tsp. dried sage or thyme, tarragon or basil
1 tbs. fresh or dried parsley
1/2 cup chicken stock
Salt, pepper to taste
Fresh raspberries to garnish
Sage to garnish

Melt butter in a large skillet; add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons vinegar and garlic. Cover; simmer for 10 minutes. Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half the original volume. Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with the fresh raspberries and sage. *Chicken breasts may be substituted in this recipe. Need a recipe for raspberry vinegar? See page 35. Yield: 8 servings. diabetic exchanges: one serving equals 2 meats, 1 vegetable, 1 fat; also, 216 calories, 115 mg sodium, 60 mg cholesterol, 4 gm carbohydrate, 20 gm protein, 13 gm fat.



THREE INGREDIENT PEANUT BUTTER FUDGE

~Shared by Barb C., Chula Vista, CA

Not exactly diet... This peanut butter fudge is not only simple to make but it is tasty too.

Ingredients:

1/2 pound (2 sticks) butter
1-18 ounce jar crunchy peanut butter
1 pound box powdered sugar

Preparation:

Lightly grease an 8 x 8 foil-lined pan. Melt butter and peanut butter in top of double boiler. Stir until melted. Stir in powdered sugar. Stir until smooth. Quickly pour in prepared pan. Once cool, remove foil and fudge. Dump-out on cutting board and cut.

Source: Michelle Lee


BLT SALAD TOSS

~Shared by Treva, NC

Prep: 20 minutes
Serves: 6

Pace® Picante Sauce and Italian salad dressing top this new generation "BLT" salad with a Southwestern flair.

1/2 cup Pace® Picante Sauce
1/4 cup prepared Italian salad dressing
6 cups romaine lettuce, torn into bite-sized pieces
2 medium tomatoes, cut into thin wedges
2/3 cup sliced pitted ripe olives
2 cups corn chips
2 ounces shredded Cheddar cheese  (about 1/2 cup)
3 slices bacon, cooked and crumbled

Stir the picante sauce and dressing in a large bowl.

Add the lettuce, tomatoes, olives and chips and toss to coat. Top with the cheese and bacon.

Serve immediately.

Source: Campbell's


BLACK MAGIC CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.

In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.


BLU JAM CAFE'S HUNGARIAN GOULASH

~Shared by Johnny, LA

Makes 10 servings

1 ½ pounds boneless pork butt or shoulder trimmed of excess fat and cut into ½-inch cubes
Salt and pepper
3 tablespoons olive oil, more as needed
1 pound Polish sausage or kielbasa, cut into ½-inch pieces
1 large onion, chopped
3 cups sliced button mushrooms
1 tablespoon chopped garlic
1 ½ teaspoons caraway seeds
2 tablespoons Hungarian paprika, more to taste
2 tablespoons tomato paste
1 ½ quarts chicken broth, divided
1 cup flour
¾ cup water
1 bunch parsley, chopped
2 baking potatoes, peeled and cut into ½-inch pieces

Place the pork pieces in a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper, tossing the pork so that it is evenly coated.

In a 4-quart, heavy-bottom pot, heat the oil over medium-high heat until hot. Add the pork and saute, stirring frequently, until the pieces are browned on all sides, about 15 minutes. This might need to be done in batches. Remove the pork to a bowl and set aside.

Add the sausage to the pot and saute until the pieces are lightly browned on all sides, 3 to 5 minutes. Strain and set aside with the sauteed pork.

Add the onions and mushrooms to the pot, along with a little extra oil if needed. Saute the vegetables until the onions are lightly colored, stirring frequently. Stir in the garlic, caraway seeds and paprika and continue to cook, stirring constantly, until the garlic and spices become fragrant, about 1 minute. Stir in the tomato paste, coating the vegetables evenly, and cook for a minute or two until the paste just begins to darken in color.

Stir in 2 cups broth and increase the heat to high. Cook, stirring the contents of the pot and scraping any flavorings from the bottom of the pot, until the mixture comes to a good simmer. Add the pork and sausage back to the pot, along with the rest of the stock.

In a medium bowl, combine the flour and water to form a slurry, making sure there are no lumps. Whisk the slurry into the pot and bring the mixture to a boil. Reduce the heat to a strong simmer and cook until the meat is tender and the pork almost falls apart, about 30 minutes. Stir frequently, making sure to scrape the bottom of the pot so the flour does not burn.

Stir in the parsley and potatoes and cook until the potatoes are tender but not falling apart, 10 to 15 minutes. Season to taste with additional salt, pepper and paprika before serving.

Per serving: 400 calories; 23 grams protein; 22 grams carbohydrate; 3 grams fiber; 25 grams fat; 8 grams saturated fat; 72 milligrams cholesterol; 914 milligrams sodium.


GOLD RUSH PORK CHOPS
(1940's)

~Shared by Jim D., WA

4 Pork Chops, 1 inch thick
2 Apples, sliced
2 Cups Apple Cider
Flour
Salt, Pepper, Cinnamon, Nutmeg
 
Combine the flour, salt, pepper, cinnamon and nutmeg. Roll pork chops in this mixture and brown.

When the chops are brown, turn down heat, add flour mixture for the gravy.

Top chops with sliced apples & add the apple cider until the chops are covered.

Simmer until tender, about 1 hour. When done, the chops will be in gravy.

Source: Casual Cuisines of the World - Bistro

OAT BRAN MUFFINS

~Shared by Treva, NC

1 cup all-purpose flour
1 cup whole wheat flour
1 3/4 cups oat bran
3/4 cup packed brown sugar
1/3 cup nonfat dry milk
1/4 cup flaxseed
4 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups shredded carrot
2 cups chopped Granny Smith apple
1 cup raisins
1 cup fat-free milk
1/4 cup canola oil
2 teaspoons vanilla extract
3 large egg whites
1 thin-skinned orange, unpeeled and quartered
Cooking spray

Preheat oven to 375°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and the next 8 ingredients (all-purpose flour through salt) in a large bowl, stirring well with a whisk. Stir in carrot, apple, and raisins.
 
Combine milk, oil, vanilla, egg whites, and orange in a blender or food processor; process until smooth. Make a well in center of flour mixture; add milk mixture; stir just until moist.
 
Spoon 3 tablespoons batter into each of 28 muffin cups coated with cooking spray. Bake in batches at 375° for 20 minutes or until muffins are browned and spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.
 
Yield:  28 muffins (serving size: 1 muffin)

CALORIES 114 (22% from fat); FAT 2.8g (sat 0.3g,mono 1.3g,poly 0.8g); IRON 1.1mg; CHOLESTEROL 0.0mg; CALCIUM 61mg; CARBOHYDRATE 22.6g; SODIUM 188mg; PROTEIN 3.5g; FIBER 3g
 
Source: Cooking Light, NOVEMBER 2002


DUTCH BABIES WITH FARM-STYLE EGGS

~Shared by Maggie, TX

Prep: 20 min.
Bake: 25 min.
Stand: 5 min.

Ingredients

Nonstick cooking spray
1/2  cup frozen egg product, thawed
1/4  cup nonfat milk
1/4  cup all-purpose flour
1  tablespoon cooking oil
1/2  teaspoon dried thyme, crushed
1  cup frozen loose-pack hash brown potatoes with onion and peppers
2  ounces fully cooked ham, cut into strips (about 1/2 cup)
1-1/4  cups frozen egg product, thawed
1/4  teaspoon salt
1/4  teaspoon dried oregano, crushed
1/8  teaspoon pepper

Directions

1. Lightly coat four 4-1/2-inch foil tart pans with cooking spray. Beat the 1/2 cup egg product, milk, flour, oil, and thyme until smooth. Divide batter evenly among pans. Bake in a 400 degrees F oven for 25 minutes or until brown and puffy. Turn off oven; let stand in oven for 5 minutes.

2. Meanwhile, lightly coat a large nonstick skillet with cooking spray. Cook the frozen hash brown potatoes over medium heat for 7 to 8 minutes or until tender; stir often. Add ham; heat through. Beat together the 1-1/4 cups egg product, salt, oregano, and pepper. Add to potatoes. Cook, without stirring, until mixture begins to set on bottom. Use a spatula to lift and fold partially cooked eggs so uncooked portion flows underneath. Cook 2 to 3 minutes more or until eggs are cooked. Spoon into center of puffs. Serve immediately.

Makes 4 servings.

Food exchanges: 1/2 bread, 2 meat, 1 fat.

Nutrition Facts
Calories 218, Total Fat (g) 10, Saturated Fat (g) 2, Cholesterol (mg) 9, Sodium (mg) 513, Carbohydrate (g) 13, Fiber (g) 1, Protein (g) 18, Iron (DV%) 21
Percent Daily Values are based on a 2,000 calorie diet

Source: BH&G Magazine

FESTIVE PILAF

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

-  1 tablespoon butter
-  1 cup uncooked long-or whole-grain rice, divided
-  2 chicken bouillon cubes
-  2 cups water
-  3 scallions, sliced
-  1/2 of a medium-sized red bell pepper, finely chopped
-  1/8 teaspoon black pepper

DIRECTIONS

In a large skillet, melt the butter over high heat. Brown 1/2 cup rice in the butter, stirring constantly.

Add the remaining 1/2 cup rice, the bouillon cubes, and water, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 18 to 20 minutes.

Stir in the scallions, and the red and black pepper, and cook until heated through.

Nutritional Information Per Serving (1/2 cup): Calories: 103, Fat: 2 g, Cholesterol: 4 mg, Sodium: 242 mg, Carbohydrate: 20 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 2 g
Diabetic Exchanges: 1 Starch, 1/2 Fat

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


HALIBUT IN FOIL

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  2 teaspoons olive oil
-  6 (4 ounce) halibut steaks
-  1/2 cup dry white wine
-  6 thyme sprigs
-  6 thin lemon slices
-  1-1/2 teaspoons fennel seeds
-  6 parsley sprigs
-  Fresh ground pepper to taste

DIRECTIONS

Preheat the oven to 350 degrees F. Tear aluminum foil into 6 large squares. Brush each square with some olive oil.

Place the halibut in the center of the square. Drizzle each steak with some of the wine. Put a thyme sprig, lemon slices, a few fennel seeds, and a parsley sprig on each piece of fish.

Grind pepper over each piece of fish. Seal the foil into a packet. Place all packets on a baking sheet and bake for 10 - 15 minutes. Place a packet on each plate and let each person carefully open the packet. Pour all juices on top of the fish.

Nutritional Information Per Serving (3-4 ounces): Calories: 144, Fat: 4 g, Cholesterol: 36 mg, Sodium: 62 mg, Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 24 g
Diabetic Exchanges: 4 Very Lean Meat


MANGO-LIME CHICKEN

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  3 chicken breasts, boned, halved, and skinned
-  1/4 cup orange juice
-  2 tablespoons fresh lime juice
-  2 tablespoons mango chutney
-  2 teaspoons grated fresh ginger
-  1 tablespoon olive oil
-  1/2 teaspoon hot pepper sauce
-  1 teaspoon minced fresh oregano
-  2 garlic cloves, minced

DIRECTIONS

Combine the chicken breasts with all remaining ingredients. Place in the refrigerator and marinate overnight.

The next day, prepare and outside grill with an oiled rack set 6 inches above the heat source. On a gas grill, set the heat to medium. Grill the chicken breasts for 6 minutes on each side until the chicken is cooked through.

Nutritional Information Per Serving (3-4 ounces): Calories: 162, Fat: 4 g, Cholesterol: 73 mg, Sodium: 71 mg, Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 27 g
Diabetic Exchanges: 4 Very Lean Meat, 1/2 Fat

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

CHINESE CHICKEN WITH CASHEW NUTS

~Shared by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS

-  1/4 cup lite soy sauce
-  1/4 cup rice vinegar
-  1/4 cup dry sherry
-  2 tablespoons chopped fresh ginger (or 2 teaspoons ground ginger)
-  3 medium cloves garlic, crushed
-  1/2 pound boneless skinless chicken breast, cut into 1/2-inch pieces
-  2 teaspoons sesame oil
-  1 medium red bell pepper, sliced (1 cup)
-  1 teaspoon cornstarch
-  Salt and freshly ground black pepper, to taste
-  1/4 cup unsalted cashew nuts
-  2 scallions

DIRECTIONS

Mix soy sauce, vinegar, sherry, ginger, and garlic together in a small bowl. Add chicken and marinate while you prepare the other ingredients.

Heat a wok or skillet over high heat and add oil.

Remove chicken from marinade with a slotted spoon, reserving liquid. Add chicken to work and stir-fry 2 minutes. Remove to a plate.

Add red pepper and stir-fry 2 minutes.

Mix cornstarch with reserved marinade. Add marinade and chicken to the wok and stir-fry 2 minutes with the peppers.

Remove from heat. Add salt and pepper. Sprinkle cashew nuts and scallions on top and serve over rice.

Nutritional Information Per Serving (1/2 of recipe): Calories: 371, Fat: 16 g, Cholesterol: 68 mg, Sodium: 1281 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 11 g, Protein: 30 g
Diabetic Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat, 3 Fat

Source: Mix 'n Match Meals in Minutes for People with Diabetes by Linda Gassenheimer



GARLICKY SHRIMP

~Shared by Maggie, TX

This quick dinner uses simple, quick-cooking ingredients to help you get dinner on the table in no time! Serve with a simple Caesar Salad.

Makes: 2 servings
Total time: 15 minutes

1/4 lb. dry angel hair pasta
2 Tbsp. chopped garlic
2 Tbsp. extra-virgin olive oil
10 large shrimp, peeled and deveined
Salt and red pepper flakes to taste
2 Tbsp. sliced fresh basil
Grated Parmesan

Cook pasta in a pot of boiling water according to package directions; drain and set aside.

Sauté garlic in oil in a sauté pan over medium heat for 1 minute. Stir in shrimp and sauté until shrimp is cooked through, about 2 minutes per side. Season with salt and pepper flakes. Pour shrimp and oil over pasta. Add basil, and toss to combine. Serve with Parmesan.

Nutrition Information
Per serving: 381 cal; 14g total fat (2g sat); 53mg chol; 52mg sodium; 44g total carbs (2g sugars); 1g fiber; 14g protein

Source: Cuisine at Home

BLUEBERRY CHEESECAKE BREAD

1 pkg. (16.5 to 18.25 oz.) Blueberry Muffin Mix (prepare as directed on package)

Filling:
1 pkg. (8 oz.) cream cheese, softened
1/2 teaspoon almond extract
1/4 cup granulated sugar
1 teaspoon lemon juice
1 egg

Streusel Topping:
1/4 cup butter, melted
1/4 cup flour
1/4 cup granulated sugar
1/4 cup chopped nuts
1 teaspoon cinnamon

Muffin Mix:
Prepare muffin mix as directed on package, including adding the blueberries. Pour half of the batter into a greased 9 x 5-inch loaf pan.

Filling:
In a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth. Spread the cream cheese filling over the layer of muffin batter in the pan. Pour the remaining batter on top of the filling.

Streusel Topping:
Stir together melted butter, flour, sugar, chopped nuts and cinnamon. Sprinkle streusel topping over the top of the batter.

Bake at 375 degrees F. for 35 to 45 minutes or until toothpick inserted into middle comes out clean.

Cool, then refrigerate before serving.
 
Source: A_L_I_ACookingCorner yahoo group


CHICKEN WITH CREAMY ONION SAUCE

6 to 8 boneless chicken breasts
1 package Good Seasons Italian dressing mix

Brush chicken with butter; place in crock pot. Sprinkle dry dressing mix over chicken. Cook for 5 to 6 hours on LOW.

Creamy Onion Sauce:
8 ounces cream cheese
1 can cream of mushroom soup
2 tablespoons chopped onions

Melt all ingredients over low heat and pour over chicken in crock pot for 30 to 45 minutes before serving.

Serve over rice or with potatoes.


GOLDEN CRUSTED PORK CHOPS

1 pkg. stuffing
3 T. Miracle Whip
3 T. Dijon mustard
6 pork chops
3 C. frozen green beans
2 T. Italian dressing

Preheat oven to 425. Prepare stuffing as directed on package. Combine Miracle Whip and mustard in small bowl, set aside. Arrange pork chops in 9x13 baking dish; brush with half of the mustard mixture. Turn chops with stuffing; cover dish with foil. Bake 10 minutes. Meanwhile, place green beans on large sheet of foil; drizzle with Italian dressing. Fold foil over and seal edges to form packet. Uncover chops; place bean packet in oven. Bake an additional 20 minutes or until chops are cooked through and beans are heated through.


FETTUCCINE ALFREDO

Ingredients
8  ounces dried fettuccine
2  tablespoons butter
1  cup whipping cream
1/2  teaspoon salt
1/8  teaspoon freshly ground black pepper
1/2  cup freshly grated Parmesan cheese
  Grated or finely shredded Parmesan cheese (optional)

Directions
1. Cook fettuccine according to package directions.

2. Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese.

Makes 4 servings.

Nutrition Facts
Calories 515, Total Fat (g) 32, Saturated Fat (g) 19, Monounsaturated Fat (g) 10, Polyunsaturated Fat (g) 2, Cholesterol (mg) 107, Sodium (mg) 512, Carbohydrate (g) 45, Total Sugar (g) 1, Fiber (g) 1, Protein (g) 12
Vitamin C (DV%) 1, Calcium (DV%) 16, Iron (DV%) 10, Starch (d.e.) 3, Lean Meat (d.e.) 1, Fat (d.e.) 5
Percent Daily Values are based on a 2,000 calorie diet

3. Chicken and Tomato Fettuccine Alfredo: Prepare as above, except stir 1-1/2 cups chopped cooked chicken and 1/4 cup drained oil-packed snipped dried tomatoes into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above.
Per 1 1/4 cups: 629 cal., 37 total fat (20 g sat. fat), 154 mg chol., 575 mg sodium, 46 g carb., 2 g fiber, 28 g pro.
Daily values: 25% vit. A, 12% vit. C, 17% calcium, 14% iron
Exchanges: 3 Starch, 2 Lean Meat, 6 Fat

4. Shrimp Fettuccine Alfredo: Prepare as above, except stir 12 ounces cooked medium shrimp and 1 tablespoon fresh snipped basil or 1 teaspoon dried basil into cream mixture before adding the Parmesan cheese; heat through. Remove from heat and stir in grated Parmesan cheese. Combine and serve as directed above.
Per 1 1/4 cups: 599 cal., 33 total fat (19 g sat. fat), 273 mg chol., 703 mg sodium, 45 g carb., 21g fiber, 30 g pro.
Daily values: 27% vit. A, 4% vit. C, 20% calcium, 25% iron
Exchanges: 3 Starch, 1 Lean Meat, 1 1/2 Very Lean Meat, 5 1/2 Fat


GRILLED STUFFED MUSHROOMS

12 medium mushrooms
1/2 red bell pepper, finely chopped
2 oz. breadcrumbs
1 tsp. crushed garlic
1 Tbs. parsley, chopped
1 scallion, chopped
2 oz. grated cheese
2 Tbs. melted butter

Remove stalks from mushrooms. Combine ingredients and spoon generously into each mushroom. Sprinkle with a little extra parmesan cheese. Place on barbecue (grill), cover and grill for 5 minutes, or until tender.


SAVORY SPAGHETTI AND CHICKEN

1 pkg. Thin Spaghetti (I break into pieces)
1/4 cup (1/2 stick) butter or margarine
3 cups (about 9 oz.) sliced fresh mushrooms
1/2 cup all-purpose flour
1 3/4 cup (about 14 oz.) condensed chicken broth
1 1/4 cups milk
2 1/2 cups (about 1 1/2 lb.) chopped cooked chicken
2 cups (10 oz. pkg.) frozen peas
1/2 cup grated Parmesan cheese
1/2 teaspoon lemon pepper seasoning

In 3 quart saucepan, melt butter. Add mushrooms; cook until tender. Stir in flour; gradually add broth and milk, stirring constantly, until mixture is smooth. Cook over medium heat, stirring frequently, until sauce thickens. Add chicken and peas to sauce; heat thoroughly. Meanwhile, cook pasta according to package directions; drain. Stir cheese and seasoning into chicken sauce; serve over hot pasta.

Serves 4