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~Shared by Mary H., Montreal, Canada
 
A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet,
balance accounts, build a wall, set a bone, comfort the dying,
take orders, give orders, cooperate, act alone, solve equations,
analyze a new problem, pitch manure, program a computer,
cook a tasty meal, fight efficiently, die gallantly.
 
Specialization is for insects.
 
~Robert A. Heinlein 

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

"Who am I?"

~Shared by Treva, NC

Your best friend or greatest enemy, I am your greatest companion. I am your greatest helper or your heaviest burden. I will push you onwards or drag you down to failure. I am completely at your command.

Half the things you do, you might as well turn over to me and I'll do them quickly and correctly. I'm easily managed, but you must be firm with me. Show me exactly how you want something done and, after a few lessons, I'll do it automatically. I'm the servant of all great men and, alas, of all failures as well.

Those who are great, I have made great. Those who are failures, I have made failures. I work with the precision of a scientist and the passion of a patriot. You may run me for profit or run me for ruin; it makes no difference to me. Take me, train me, be firm with me and I will put the world at your feet. But be easy with me and I'll destroy you.

Who am I?

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I am Habit!

All-Purpose Ground Meat Mix
by Deborah Taylor-Hough

One of the easiest ways to save money on your family’s grocery bill is by purchasing foods in bulk when they go on sale. When ground meat goes on sale, rather than just stocking up to store in the freezer “as is,” many cooks find it helpful to prepare meat mixes for using later in their favorite family recipes.

By preparing this recipe for All-Purpose Ground Meat Mix, you’ll be ready to fix any number of tasty ground meat recipes without needing to brown the meat, onions and spices each time you cook. Not only will this technique save you money, it saves time too.

All-Purpose Ground Meat Mix
(Makes about 12 cups)

This is a basic ground meat mix that can be used in many casseroles and recipes.

5 pounds ground meat (beef or turkey)
2 cups celery, chopped
1 clove garlic, minced
2 cups onion, chopped
1 cup green pepper, diced
1/2 teaspoon pepper
1 teaspoon salt (optional)

Brown meat in a large pot. Drain. Stir in celery, garlic, onion, green pepper, salt and pepper; cover and simmer about 10 minutes until vegetables are tender but not soft. You can use this mixture immediately during your cooking session or freeze in two-cup portions for later use.

Suggested Uses (be creative):

Tacos:
Add one package taco seasoning to two cups All-Purpose Ground Meat Mix (follow package directions for amount of water). Freeze. To serve: thaw and heat taco mixture; prepare tacos as you would normally.

Taco Potatoes:
Follow instructions for taco mixture (above), but serve the mixture over baked potatoes instead of tortillas or taco shells. Top with grated cheese, diced tomatoes, sour cream, sliced green onions, sliced black olives and salsa.

Easy Taco Salads:
Follow instructions for taco mixture; place a layer of corn chips or tortilla chips on plate; spoon taco mixture over chips; add layer of shredded lettuce; add diced tomatoes, sliced green onions, sliced black olives, sour cream and salsa.

Sloppy Joes:
In a large skillet, place two cups Ground Meat Mix, one (10 3/4 ounce) can tomato soup, two tablespoons brown sugar, and one teaspoon prepared mustard. Stir. Cover and simmer ten minutes. Serve ladled onto hamburger buns.

The All-Purpose Ground Meat Mix can also be used for: stuffed peppers, chili, spaghetti, and baked ziti (further recipes can be found in the Frozen Assets book).

Source: Frozen Assets: Cook for a Day, Eat for a Month by Deborah Taylor-Hough

LOCATION, LOCATION, LOCATION

~Shared by Johnny, LA
 
Places I'd Rather Not Live In...
Paradox, New York
Crapo, Maryland
Boogertown, North Carolina
Spasticville, Kansas
Hellhole, Idaho
Purgatory, Maine

What would Freud say about...
Climax, Michigan
Spread Eagle, Wisconsin
Needmore, Arkansas (Clinton's Home Town?)
Hardup, Utah
Big Bogue Homo, Mississippi
Intercourse, Pennsylvania
Hornytown, North Carolina
Conception Junction, Missouri
Blue Ball, Pennsylvania
Bird-in-Hand, Pennsylvania

It doesn't surprise me that there is a...
Rudeville, New Jersey
Boring, Oregon
Hell, Michigan
Hooker, California
Virgin, Utah
Dulls Corner, Maryland
Bowlegs, Oklahoma
Volcano, Hawaii
Beersville, Pennsylvania
Fleatown, Ohio
Burnt Corn, Alabama
Two Guns, Arizona
Toad Suck, Arkansas


GITCHA MOMMA

~Shared by Charlie J., Mobile, AL

A redneck family was visiting Atlanta and they were in a mall for the first time in their lives. The father and son were strolling around while the wife shopped. They were amazed by almost everything they saw, but especially by two shiny silver walls that could move apart and then slide back together again.

The boy asked, 'Paw, what's at?'

The father (never having seen an elevator) responded, 'Son, I dunno. I ain't never seen anything like that in my entire life, I ain't got no idear what it is.

While the boy and his father were watching with amazement, a fat old lady in a wheel chair rolled up to the moving walls and pressed a button. The walls opened and the lady rolled between them into a small room. The walls closed and the boy and his father watched the small circular number above the walls light up sequentially. They continued to watch until it reached the last number and then the numbers began to light in the reverse order. Then the walls opened up again and a gorgeous, voluptuous 24 year-old blonde woman stepped out.

The father, not taking his eyes off the young woman, said quietly to his son, Boy....................go gitcha momma.

STRAWBERRY AND ROSEMARY SCONES

~Shared by Barb C., Chula Vista, CA
 
Ingredients:

2 cups all purpose flower, plus more for dusting
1/2 cup of sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary leaves
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 1/2 inch pieces
1 cup heavy cream
1/3 cup strawberry jam

Glaze:
1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tablespoons of water
 
Directions
Special equipment:  a 3 inch heart shaped cookie cutter.
 
For the scones:   Place an oven rack in the middle of the oven.  Preheat the oven to 375 degrees F.  Line a baking sheet with a silpat or parchment paper.  Set aside.
 
In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.  Transfer the mixture to a medium bowl.  Gradually stir in the cream until the mixture forms a dough.  On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle.  Using a 3-inch heart shaped cookie cutter, cut out heart shaped pieces of dough and put on the prepared baking sheet.  Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick.  Cut the dough into more heart shapes and add to the baking sheet.  Using an index finger or a small, round measuring spoon, gently make an indentation in th e center of each pastry heart.  Spoon a heaped 1/2 teaspoon of jam into each indention.  Bake for 18 - 20 minutes or until the edges are golden brown.  Transfer the cooked scones onto a wire rack and cool for 30 minutes.
 
Source: LilBitsofThisnThat-PSP@Yahoogroups.com


CHILI CON QUESO

~Shared by Jim D., WA

2 lb  Hot Jimmy Dean Sausage
1 lb. Ground beef
1 bottle Picante or regular chili salsa
1 can Cream mushroom soup
1 lg Velveeta cheese

Brown and Drain hamburger and remove grease.

Add in the following order:
Bottle of Picante or Regular Salsa
1 can cream of mushroom soup
1 large block of Velveeta Cheese; cut into chunks and drop chunks into mixture.

Place mixture in a Crock Pot; cook until all melted. Stir occasionally.

Dip may be kept warm in a crock pot for dipping.


CHICKEN WELLINGTONS FOR A CROWD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 pounds fresh mushrooms diced
1 pound fresh onion, diced
1/2 pound fresh celery, diced
1 teaspoon mixed herbs
50 (4 oz each) chicken breasts, boneless and skinless
50 (5" size) puff pastry squares

Preheat oven to 375 F. Saute veggies lightly.

Brown chicken breasts on grill or under broiler. Lay out pastry and spoon l oz. of veggies onto each one. Place one chicken breast on each square; wrap pastry around each one sealing with a little water. Brush with egg.

Bake at 375 in a convection oven for 20 minutes or in a regular oven for 25 minutes or until golden brown.


BANANA-GINGERBREAD MUFFINS

~Shared by Linda H., Rosharon, TX

Serves/Makes: 16

1 package (14 1/2 ounce size) gingerbread cake and cookie mix
2 ripe medium bananas -- mashed
3/4 cup quick-cooking oats
3/4 cup water
2 eggs

Heat oven to 375F. Grease bottoms only of medium muffin cups or line with paper baking cups. Mix all ingredients until well blended. Divide batter evenly among muffin cups.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

Source: CDKitchen


DEEP FRIED ICE CREAM

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

Step 1
40 oz. bran flakes
1 1/2 lbs. granulated sugar
1 1/2 oz. ground cinnamon

Step 2
3 gallons chocolate chip ice cream
15 eggs, well beaten

1. Crush flakes by hand and mix completely with sugar and cinnamon. 

2. Scoop 4 ounces ice cream and shape into balls.  Dip balls into breading to coat evenly.  Next dip balls into egg wash to coat and dip in breading a second time to coat evenly.

Storage: Wrap each ball individually and place in pan and place in freezer.

Shelf Life: One week.



PINEAPPLE BEEF STIR-FRY

~Shared by Treva, NC

A zippy marinade sparks the flavor of this change-of-pace steak specialty. Chock-full of veggies, seasonings and pineapple chunks.

PREP 10 min.
COOK 15 min.
TOTAL 25 min.
 
1 can (20 ounces) pineapple chunks
1/2 cup minced fresh cilantro
1/4 cup soy sauce
1 tablespoon ground ginger
1 pound boneless beef round steak, thinly sliced
1 teaspoon cornstarch
2 teaspoons  oil
1 medium sweet red pepper, thinly sliced
1/2 cup cut fresh green beans
1 tablespoon chopped green chilies
2 garlic cloves, minced
2 green onions, sliced
Hot cooked rice

Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice. (Cover and refrigerate remaining pineapple for another use.) In a small bowl, combine the cilantro, soy sauce, ginger and reserved pineapple juice. Remove 3/4 cup; cover and refrigerate. In a large resealable plastic bag, combine the beef and remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade. Combine cornstarch and reserved juice mixture until smooth. In a skillet, stir-fry beef in oil for 5-6 minutes. Remove beef with a slotted spoon and keep warm. Add the red pepper, beans, chilies and garlic in skillet; stir-fry for 5 minutes. Stir juice mixture; stir into skillet. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Add the onions, beef and the reserved pineapple; heat through.

Serve with rice.

Yield: 4 servings.

Source: Country Woman


DRY SALSA MIX

~Shared by Johnny, LA

The following spice mix is made from dried spices. Nothing in this list should be fresh!

Ingredients

1/2 cup crushed red pepper flakes
1 Tbsp. dried parsley flakes
3 Tbsp. dried cilantro leaves
1/2 cup dehydrated onion flakes
2 Tbsp. minced, dried garlic

Mix all spices and store in an air-tight container. Use the following recipe when you want fresh salsa.

Salsa Using Dried Salsa Mix

1 - 2 Tbsp. of dried salsa mix (according to taste)
1 28 oz. can of diced tomatoes with juice
salt to taste
1 jalapeno pepper seeded (more if you want)

Blend to desired thickness. Will keep for 5 days if it lasts that long.


SALT AND PEPPER WINGS

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

Different take on the Salt and Pepper Wings in that there is no salt in the recipe other than what is in the listed ingredients.

Ingredients

2 lbs wings ( 20-24 )
¼ Cup soy sauce
2 tsps Montreal steak spice
½ tsp pepper
½ tsp lemon pepper
Non stick cooking spray

Directions

Preheat oven to 350F

Place soy sauce in a medium size bowl, add wings and set aside. Combine the rest of the ingredients in a small bowl. Remove wings from soy sauce and place coated wings on a foil lined baking sheet sprayed with cooking spray. Sprinkle both sides with the mixture. Cover with additional sheet of foil, bake for 15 minutes, remove cover, lightly spray wings with cooking spray and cook uncovered for an additional 20 minutes, turning tray halfway through cooking time. Remove from oven and serve.


SHRIMP & ANDOUILLE SAUSAGE GUMBO

~Shared by Barb C., Chula Vista, CA

1/2 Cup Vegetable Oil
1/2 Cup All-Purpose Flour
4 Stalks Celery, chopped coarse
2 Medium Onions, chopped coarse
2 Green Bell Peppers; seeded, cored & chopped
2 Bay Leaves
2 tsp Salt
2 tsp Dried Oregano, crumble
1/2 tsp Cayenne
40 oz Clam Juice
28 oz Canned Plum Tomatoes, drained & chopped
1 lb Smoked Andouille Sausage, halved lengthwise & cut into 1/4" slices
1/2 lb Okra, trimmed & cut crosswise into 1/4" slices
2 lb Uncooked Medium Shrimp, peeled & de-veined
Cooked Long Grain Rice
2 Tomatoes, seeded & diced

Cooking Instructions

Heat the oil in a large Dutch oven over high heat until it is almost smoking.

Add the flour and cook, stirring, until dark reddish brown (about 8 minutes).

Add the celery, onions and bell peppers at once.

Cook 5 minutes, stirring and scraping the bottom of the pan.

Mix in the bay leaves, salt, oregano and cayenne.

Add the clam juice, canned plum tomatoes and sausage.

Boil 15 minutes.

Add the okra.

Reduce heat.

Simmer until the okra is tender (about 15 minutes).

Add the shrimp.

Simmer until just cooked through (about 3 minutes).

Mound rice in each soup bowl.

Ladle the gumbo over.

Serve sprinkled with diced tomato.

Source:  LilBitsofThisnThat-PSP@yahoogroups.com


HILLBILLY CASSEROLE

~Shared by Jim D., WA
 
1lb ground beef (chicken, turkey)
1 green pepper, cut up
1 onion, cut up
2 cups macaroni
1 can creamed corn
1/2 cup shredded Cheddar cheese
1 can tomato soup
 
Boil macaroni. Fry meat, onions and green peppers; add other ingredients.

Mix all together, and put in casserole dish.

Bake, covered,  for 1 hour at 350.


APPLE GOAT CHEESE BRUSCHETTA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/4 cup crumbled goat cheese
1 Fuji apple - peeled, cored, and chopped
3/4 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon coarse ground black pepper
8 thin slices French bread

Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.

Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.

Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.


CORN AND POBLANO SOUP
(sopa de poblano y maiz )

~Shared by Linda H., Rosharon, TX

This soup is best made at the peak of corn season, but is equally satisfying any time of year using good-quality frozen corn. A great starter to any regional Mexican menu.

6-8 ears of fresh corn kernels (should yield about 2 cups) or 2 cups, good-quality, frozen sweet corn kernels
4 poblanos, roasted, skin and seeds removed and roughly chopped
1 large onion, diced
1/3 cup plus 1 tablespoon finely chopped cilantro (tablespoon reserved for garnish)
1 tablespoon unsalted butter
2 cups vegetable stock
2 cups whole milk, half-and-half or a combination of both
1/4 cup heavy cream (optional)

Combine corn kernels, milk/half-and-half and stock in a 4-quart sauce pan or soup pot. Set over medium-low heat for 30 minutes, stirring occasionally.

Meanwhile, heat butter in a large skillet over medium heat. When the butter has stopped bubbling, add onions and sweat until soft and translucent.

Add poblanos, cilantro and salt and pepper to taste. Remove from heat.

Add onion and poblano mixture to corn mixture and continue to heat for about 15 minutes.

Remove soup from heat and carefully puree soup in a blender until very smooth(use caution when blending hot liquids; puree in a few small batches).

Press mixture through a fine-mesh sieve, discarding solids.

Return pureed and strained soup to the sauce pan. Add heavy cream and warm over medium heat until soup is hot. Taste and adjust seasonings -- adding more salt or pepper, if needed

Garnish each bowl with some of the reserved cilantro.


STIR - FRIED PORK

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

1 lb. pork tenderloin
1/2 cup. unsweetened orange juice
3 tbs. reduced-sodium soy sauce
1 tbs. dry white wine
1 1/2 tbs. cornstarch
1/8 tsp. pepper
1 tbs. cooking oil
1 cup thinly sliced onion
2 med. zucchini, sliced
1 med. red bell pepper, cut in 1/4 inch slices
2 cup unsweetened pineapple chunks, drained

Slice pork diagonally across grain into 1/4 inch strips. Combine orange juice, soy sauce, wine, cornstarch and pepper. Prepare vegetables. Coat heavy skillet or wok with cooking spray; heat to medium high. Add pork; stir-fry 3 to 5 minutes. Remove pork. Add oil to skillet and heat. Add onion, zucchini and red pepper. Stir- fry 4 minutes. Return pork to skillet. Pour orange juice mixture over, stirring well. Cover and simmer 2 or 3 minutes. Add pineapple, stir well.

4 servings.

Per serving: 252 calories, 55 mg. cholesterol, 483 mg. sodium



CHOCOLATE PEANUT BUTTER COMBOS

~Shared by Treva, NC

These delicious candies have a filling that tastes like peanut butter cups, sitting on top of a pretzel and covered with chocolate.

Prep Time: 1 hours, 15 minutes; Cook Time: 10 minutes

1 cup of peanut butter, smooth or crunchy crunchy or smooth
1/2 cup (1 stick) of butter, at room temperature
1/2 cup graham cracker crumbs
1/2 cup club cracker crumbs
2 cups of confectioners' sugar                                                                                                                                
8 dozen small pretzel twists or square butter snaps pretzels (about 4 cups, approximately 5 ounces)
10 ounces special dark chocolate (2 5-ounce bars)
1 ounce paraffin, shaved

In a large bowl, combine peanut butter, butter, graham cracker crumbs, club cracker crumbs, and confectioners' sugar on low to medium-low speed until well-mixed. Scrape sides often. Mixture will be very thick.

Using your hands, roll mixture into small balls about the diameter of a dime and place each on a pretzel. Press down gently to cover the pretzel and place on a jelly roll pan. Repeat until all of peanut butter mixture is used. Refrigerate at least one hour to firm up.

Melt chocolate and paraffin in the top of a double-boiler until smooth. Remove from heat. Swirl the tops of each of the pretzel candies in the melted chocolate, shaking gently to remove excess and return to the jelly roll pan with pretzel-side down. Refrigerate again to set chocolate.

Store leftovers between sheets of waxed paper or plastic wrap. Cover and refrigerate.

Yield: about 8 dozen candies


CREOLE BOILED RICE

~Shared by Johnny, LA

1 quart of Boiling Water
1 Cup Uncle Ben's Rice (I don't Use Uncle Ben's)
2 Fresh Bay Leaves (If you have to use dried, do so, but damn….. the fresh are so much better!)
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)

Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir to make sure the rice doesn't stick! Do Not Stir again! If you agitate the rice too much, it gets sticky! So give it a good stir, when it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, don't trust me! It should have some bite, but a crunch is bad, Call it Al Dente, like I said, think Pasta. When it's tender, drain it, pluck out the bay leaves, and if desired, place it into a 400 degree oven with the butter patted on top for about 15 minutes; this helps dry the rice out.


PEAR HALVES BROILED WITH CAMBAZOLA

~Shared by Larry Holmes, Toronto, Canada

4 fresh pears, unpeeled, cored and halved
2 ounces Cambazola cheese, cubed*
*Use Brie if Cambazola not available

Arrange pears halves cut side up on ovenproof plates.  Divide cheese evenly among pear cavities.  Place under hot broiled; broil 1 to 2 minutes or until cheese is just melted,  Serve immediately

Serves 4 to 6


CHERRY COKE/PEPSI SYRUP

~Shared by Brenda, AL

1 regular package cherry flavored Kool-Aid
1 1/2 cups water
1/2 cup granulated sugar
 
Stir together and keep refrigerated.
 
To make a glass of good cherry Coke, add 2 to 3 tablespoons to one glass of Coke or Pepsi, or 7-Up would be good as well.


MOZZARELLA, TOMATO, AND PESTO SANDWICH

~Shared by Jim D., WA

For the pesto:
1 cup packed fresh basil leaves
1 clove  garlic, crushed
1 tablespoon  olive oil
1/8  teaspoon  black pepper

For the sandwich filling:
2  loaves (10 inches long) whole-wheat, French, or Italian bread
4  ounces sun-dried tomatoes, blanched and patted dry on paper towelling
8  ounces Mozzarella cheese (low fat or regular), thinly sliced

To make the pesto: In a food processor or blender, whirl the basil, garlic, oil and pepper for about 40 seconds or until smooth.

Cut each bread loaf in half horizontally. Spread each bottom slice with half the pesto; top with the tomatoes and mozzarella cheese. Cover with the top slice of bread and cut in half. Makes 4 sandwiches.

Source:  Reader's Digest


FRUIT SALAD WITH O.J. REDUCTION

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 medium red apples cubed
1 medium green apple cubed
2 peaches cubed
2 T. lemon juice
1 C. orange juice
1/3 C. sugar
2 medium naval oranges, peeled, sectioned and chopped
2 C. fresh blueberries

Place the apples, peaches and lemon juice in a large bowl.  Cover with water, set aside. 

In a small saucepan combine orange juice and sugar.  Bring to a boil; cook until liquid is reduced to about 1/2 cup.  Drain apple mixture.  Add the oranges, blueberries and orange juice mixture. toss to coat.


CINNAMON-APPLE CHEX® MIX

~Shared by Linda H., Rosharon, TX

Yields: 16 servings

5 cups Wheat Chex® cereal
1 cup lightly salted whole almonds
1/4 cup butter or margarine
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1 teaspoon ground cinnamon
1 cup dried apples
1/2 cup vanilla yogurt-covered raisins

In large microwaveable bowl, mix cereal and almonds.

In 2-cup microwaveable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. Stir in apples; microwave uncovered on High about 2 minutes or until apples just begin to brown on edges.

Spread on waxed paper or foil to cool, about 15 minutes. Place in serving bowl, stir in yogurt-covered raisins. Store in airtight container.

Source: Allrecipes.com


ARTICHOKE AND CHEESE DIP

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

1 Pound shredded Mozzarella
1 Cup grated Parmesan
1 Cup mayonnaise - (8 oz jar)
1 Cup artichoke hearts - (8 1/2 oz), drained, chopped
Minced onions, to taste
 
Mix ingredients together. Bake in casserole at 350 degrees for 20 to 30 minutes or in lightly buttered 3 1/2-quart crock pot on HIGH for about 1 hour. Serve with broken up French bread or wheat crackers.

This recipe yields 25 servings.


COPYCAT GOLDEN CORRAL ROLLS

~Shared by Treva, NC

1 envelope active dry yeast
1/4 cup warm water
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup hot milk
1 egg - lightly beaten
4 & 1/2 cups sifted all-purpose flour
2 tablespoons melted butter - for brushing rolls

Sprinkle the yeast over very warm water in a large bowl.  Stir until yeast dissolves.

Add sugar, the 1/4 cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted.  Cool mixture to 105 to 115 degrees.

Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.

Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).

Place dough in a warm buttered bowl; turn greased side up.  Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.

Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Brush tops of rolls with melted butter, then bake in a 375 degree F oven for 18 to 20 minutes or until nicely browned.

Source: The Secret Recipe Blog


COUNTRY BUMPKIN SQUEEZE SAUCE

~Shared by Johnny, LA

This is a recipe I got from someone's family picnic - I asked for it knowing I was never going to get it and low and behold it had already been written down for me. It is the perfect "squeeze on" sauce I have ever had.

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
2 pounds brown sugar
1 5-oz. bottle of each of A-1 Steak Sauce, Worcestershire, and Heinz 57 steak sauce
1 14-oz. bottle ketchup
1 18 oz. bottle BBQ sauce (I think I used Bull's Eye Original)
4 tablespoons garlic salt
4 tablespoons onion salt
1/2 gallon apple cider vinegar

Preparation:
Mix all and heat to melt brown sugar. Add 1/2 bottle of Texas Pete to start then add more to taste.


OLIVE GARDEN HOUSE DRESSING CLONE

~Shared by Luanne, FL

I have one sister who swears by this recipe. I haven't tried it yet as I keep forgetting to buy the dressing. LOL.

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low -- or 1 tablespoon Sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24 hours before using.

**You could leave out the sugar or just try a little.


LUSCIOUS LAYER BARS
(Cookie Mix)

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (1 pound 1.5 ounce) pouch Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup butterscotch chips
1 cup milk chocolate chips or semisweet chocolate chips
1 cup flaked coconut
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk (not evaporated)

Heat oven to 350 degrees F. Spray bottom of 13x9-inch pan with cooking spray.

In large bowl, stir cookie mix, butter and egg until soft dough forms. Press dough in bottom of pan using floured fingers.

Bake 15 minutes. Sprinkle with butterscotch chips, chocolate chips, coconut and walnuts. Drizzle evenly with condensed milk.

Bake 30 to 35 minutes or until light golden brown. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows.


CHICKPEAS WITH SPINACH

~Shared by Linda H., Rosharon, TX

Serves: 4

3 tbsp olive oil 
1 thick slice of crusty white bread, torn into small pieces
1 lb, 10 oz (750 g) leaf spinach 
one 15 oz (240 g) can chickpeas, drained and rinsed
2 garlic cloves, finely chopped 
1 tsp sweet paprika
1 tsp ground cumin  salt and freshly ground black pepper
1 tbsp sherry vinegar 

Heat 2 tbsp of the oil in a frying pan over medium-high heat. Add the torn bread and fry, stirring occasionally, until crisp. Transfer to paper towels to drain.

Remove any thick stems from the spinach. Wash the spinach well and shake off any excess water. Put the spinach in a large saucepan and cook over low heat, stirring often until it has wilted. Drain in a colander and cool. A handful at a time, squeeze out as much liquid as possible. Transfer to a chopping board and chop coarsely.

Heat the remaining oil in the frying pan over medium-high heat. Add the spinach and cook, stirring often, about 3 minutes, until warmed through. Stir in the chickpeas, paprika, and cumin and season with salt and pepper. Crumble the fried bread and stir in.

Add the vinegar and 2 tbsp water and cook, stirring often, about 5 minutes, until the chickpeas are hot. Serve immediately.

Source: iVillage


CHICKEN IN BATTER

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

1 chicken, cut in pieces
1 egg
1 cup milk
1/2 cup flour
1 tsp baking powder
1 1/2 tsp sugar
1 tsp salt

Beat egg and stir in milk. Add to dry ingredients and beat until smooth. Dip chicken in batter and fry in fat 350 to 360 degrees until tender.



BUMPY PEANUT BUTTER BALLS
(A no-bake recipe!)

~Shared by Treva, NC

This protein-rich snack is sure to please any peanut butter lover.

Yield: 4 servings
 
1/4 cup crunchy peanut butter
2 tbsp. liquid honey
2 tbsp. skim milk powder
1/3 cup graham cracker crumbs
2 tbsp. medium sweetened coconut
 
1. Put first 3 ingredients into bowl. Stir. Add graham cracker crumbs. Mix well. Divide peanut butter mixture into 4 equal portions. Roll portions between your hands to make balls.

2. Spread coconut on plate. Roll balls in coconut until coated.
 
1 serving: 365 Calories; 18.9 g Total Fat (8.5 g Mono, 5.3 g Poly, 4.2 g Sat); 1 mg Cholesterol; 41 g Carbohydrate; 3 g Fiber; 12 g Protein; 292 mg Sodium


OVEN-BAKED CHICKEN

~Shared by Johnny, LA

Total Time: 40 min

1 tablespoon butter or margarine
2/3 cup Original Bisquick® mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)

1. Heat oven to 425°F. Melt butter in rectangular baking dish, 13x9x2 inches, in oven. 

2. Stir together Bisquick, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot). 

3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about 20 minutes longer.

STIR-FRIED CHICKEN SALAD

~Shared by Treva, NC

The pan sauce in this dish doubles as a piquant vinaigrette for the salad. Serve with crunchy breadsticks, if you wish.

1/4 cup fat-free, less-sodium chicken broth
2 tablespoons rice wine vinegar
1 tablespoon Thai fish sauce
1 tablespoon low-sodium soy sauce
1 tablespoon bottled chopped garlic
2 teaspoons sugar
1 pound skinless, boneless chicken breast tenders
1 tablespoon peanut oil
4 cups mixed salad greens
1/4 cup chopped fresh basil
1/2 cup thinly sliced red onion
2 tablespoons finely chopped unsalted, dry-roasted peanuts
Lime wedges (optional)

Combine first 6 ingredients in a medium bowl. Add chicken to broth mixture, stirring to coat. Let stand 3 minutes.
 
Heat oil in a large nonstick skillet over medium-high heat. Drain chicken, reserving marinade. Add chicken to the pan; cook 4 minutes or until done, stirring frequently. Stir in the reserved marinade. Reduce heat; cook 1 minute or until slightly thickened. Remove pan from heat.
 
Combine greens and basil in a large bowl. Add chicken mixture, tossing to coat. Place 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons onion and 1 1/2 teaspoons peanuts. Serve immediately. Serve with lime wedges, if desired.

Yield:  4 servings
 
CALORIES 214 (30% from fat); FAT 7.2g  IRON 2mg; CHOLESTEROL 66mg; CALCIUM 60mg; CARBOHYDRATE 8g; SODIUM 594mg; PROTEIN 29.1g; FIBER 2g
 
Source: Cooking Light, MAY 2006


BEER-GRILLED PORK CHOPS

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

4 boneless pork chops, about 3/4-inch thick
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons grated ginger root
1 cup beer

Place chops in a self-sealing plastic bag; add remaining ingredients and seal bag. Gently massage bag to evenly distribute marinade ingredients. Refrigerate 4-24 hours. Prepare medium-hot coals in kettle-style grill. Remove chops from marinade and discard marinade; place on grill directly over coals, cover grill and grill for 10 minutes, turning once.

Serves 4.

Nutrition Facts
Calories: 160 calories
Protein: 23 grams
Fat: 6 grams
Sodium: 305 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 2 grams
Carbohydrates: 3 grams
Fiber: 0 grams

FALAFEL PATTIES

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

-  2 cans (15 ounces each) chick peas (garbanzo beans), drained and rinsed
-  1/2 cup plain dry bread crumbs
-  1/2 cup fresh chopped parsley
-  1 small onion, minced
-  2 garlic cloves, minced
-  1 egg
-  1 teaspoon fresh lemon juice
-  2 tablespoons water
-  1 teaspoon ground cumin
-  1/8 teaspoon ground red pepper
-  1/4 teaspoon salt
-  1/4 teaspoon black pepper

DIRECTIONS

In a food processor fitted with its metal cutting blade, process all the ingredients until thoroughly combined. Cover and chill for 30 minutes.

Shape the mixture into 24 patties, about 2 inches wide and 1/2 inch thick.

Coat a large skillet with nonstick cooking spray. Heat the skillet over medium heat. Add the patties in batches and cook for 3 minutes per side, or until crispy and golden. Serve warm.

Nutritional Information Per Serving (3 patties): Calories: 163, Fat: 3 g, Cholesterol: 27 mg, Sodium: 247 mg, Carbohydrate: 27 g, Dietary Fiber: 6 g, Sugars: 5 g, Protein: 8 g Diabetic Exchanges: 2 Starch

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


VEGETABLE CHILI

~Shared by Mary S., Nashville, TN

Yield: 9 servings

INGREDIENTS

-  1 tablespoon canola oil
-  1 large onion, chopped
-  1 clove garlic, minced
-  2 tablespoons chili powder
-  2 teaspoons ground cumin
-  1 pound zucchini (2 medium), cut into 1/2-inch chunks
-  1/4 cup thinly sliced sun-dried tomatoes (not packed in oil)
-  1-1/2 tablespoons all-purpose flour
-  2 (15-1/2 ounce) cans pinto beans, rinsed
-  2 cups vegetable broth
-  2 cups fresh corn kernels (from 4 ears) or frozen
-  1 (14-1/2 ounce) can diced tomatoes
-  1/3 cup chopped fresh cilantro
-  Freshly ground pepper to taste

DIRECTIONS

Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Reduce heat to medium-low. Add garlic, chili powder and cumin; cook, stirring constantly, until fragrant, about 1 minute. Add zucchini and sun-dried tomatoes; cook, stirring, for 2 minutes more.

Add flour and beans; cook, stirring, for 1 minute. Add broth, corn and tomatoes. Bring to a boil, reduce heat to low and simmer, partially covered, until the zucchini is tender
15 to 20 minutes. Stir in cilantro and season with pepper.

Nutritional Information Per Serving (1 cup each): Calories: 173, Fat: 3 g, Cholesterol: 0 mg, Carbohydrate: 33 g, Protein: 8 g, Fiber: 9 g, Sodium: 293 mg
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1 Very Lean Meat

Source: The Eating Well Diabetes Cookbook


POACHED CINNAMON ORANGES

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  3 large oranges, peeled and sliced into 1/2-inch rounds
-  2 cups red wine or unsweetened grape juice
-  1 tablespoon honey
-  2 cinnamon sticks
-  2 teaspoons grated orange peel
-  2 teaspoons vanilla

DIRECTIONS

Prepare the oranges and set aside.

In a medium saucepan over medium heat, combine the wine or juice, honey, and cinnamon sticks. Bring to a boil. Reduce the heat and cook for 15 minutes.

Remove from the heat and add the vanilla and orange peel. Pour over the oranges in a bowl and refrigerate 1 hour. Serve.

Nutritional Information Per Serving (1/2 cup): Calories: 83, Fat: 0 g, Cholesterol: 0 g, Sodium: 2 mg, Carbohydrate: 16 g, Dietary Fiber: 2 g, Sugars: 12 g, Protein: 1 g
Diabetic Exchanges: 1 Fruit

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


MINTED LAMB KEBABS

~Shared by Mary S., Nashville, TN

Yield: 4 Servings

INGREDIENTS

-  1 pound boneless lean leg of lamb, cut into 1-inch cubes
-  3/4 cup plain low-fat yogurt
-  2 cloves garlic, minced
-  2 tablespoons chopped fresh mint leaves, or 1 teaspoon dried mint
-  1/2 teaspoon seasoned salt
-  1/4 teaspoon crushed saffron (optional)
-  1/8 teaspoon freshly ground pepper

DIRECTIONS

Place the lamb cubes in a shallow glass dish or plastic bag. Combine the remaining ingredients in a medium; mix well. Pour over the lamb. Cover and refrigerate at least 2 hours or overnight.

Preheat the broiler or grill.

Thread the lamb onto 4 skewers, reserving the marinade. Broil or grill 6 to 8 inches from the heat source, turning and basting with the marinade several times, until the lamb is browned on all sides, about 9 to 12 minutes.

Do not overcook; the lamb cubes should be pink in the middle to retain flavor and tenderness. Discard the remaining marinade; do not serve it with the cooked kebabs.

Nutritional Information Per Serving (1 kebab): Calories: 169, Fat: 7 g, Cholesterol: 71 mg, Sodium: 165 mg, Carbohydrate: 2 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 23 g
Diabetic Exchanges: 3 Lean Meat

Source: The New Family Cookbook for People With Diabetes


PORK VINDALOO

~Shared by Mary S., Nashville, TN

Yield: 8 servings

Note: This dish must be assembled the night before it is cooked as it needs to be marinated overnight. Follow preparation directions and refrigerate overnight. The next day, transfer to stoneware and cook as directed.

INGREDIENTS

-  1 tablespoon cumin seeds
-  2 teaspoons coriander seeds
-  1 tablespoon clarified butter or ghee
-  1 onion, finely chopped
-  8 cloves garlic, minced
-  1 tablespoon minced gingerroot
-  1 piece cinnamon stick, about 2 inches
-  6 whole cloves
-  1/2 teaspoon salt
-  2 teaspoons mustard seeds
-  1/4 teaspoon cayenne pepper
-  2 pounds stewing pork, cut into 1-inch cubes
-  4 bay leaves
-  1/2 cup red wine vinegar

DIRECTIONS

In a skillet, over medium heat, cook cumin and coriander seeds, stirring constantly, until they release their aroma and just begin to turn golden. Remove pan from heat and transfer seeds to a mortar or a cutting board. Using a pestle or a rolling pin, crush seeds coarsely. Set aside.

In a skillet, heat butter or ghee over medium heat. Add onion, garlic and gingerroot and cook for 1 minute. Add cumin and coriander seeds, cinnamon, cloves, salt, mustard seeds and cayenne and cook for 1 more minute. Remove from heat. Let cool.

Place pork in a mixing bowl. Add bay leaves and contents of pan. Add vinegar and stir to combine. Cover and marinate overnight in refrigerator. The next day, transfer to slow cooker stoneware, cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until pork is tender. Discard bay leaves, cinnamon stick and whole cloves.

Nutritional Information Per Serving (1/8 of recipe): Calories: 181, Carbohydrate: 4 g, Fiber: 1 g, Protein: 26 g, Fat: 6 g, Sodium: 225 mg, Cholesterol: 82 mg
Diabetic Exchanges: 1 Vegetable, 3-1/2 Lean Meat

Source: America's Everyday Diabetes Cookbook by Katherine Younker

PAN-BROILED SHRIMP

~Shared by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS

-  1 teaspoon margarine
-  1/3 medium sweet onion, sliced
-  1/3 pound shrimp, peeled and deveined
-  Lemon juice, salt, and pepper to taste

DIRECTIONS

Heat margarine in medium saucepan. Saute onion until translucent. Add shrimp. Saute until pink, about 3-5 minutes. Add lemon juice, salt and pepper.

Nutritional Information Per Serving (1/2 of recipe): Calories: 89, Fat: 3 g, Cholesterol: 116 mg, Sodium: 156 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 13 g
Diabetic Exchanges: 2 Very Lean Meat, 1/2 Fat

Source: Magic Menus for People with Diabetes by American Diabetes Association


WINE-GLAZED STEAK

~Shared by Maggie, TX

This sirloin steak owes its bold flavor to a tantalizing mix of red wine, balsamic vinegar, soy sauce, and honey.

SERVINGS: 2 servings
CARB GRAMS PER SERVING: 11

1  boneless beef top sirloin steak, cut 1/2 to 3/4 inch thick (8 to 10 ounces total)
2 teaspoons olive oil
1 cup sliced fresh mushrooms
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
1/4 cup dry red wine or low-calorie cranberry juice*
2 tablespoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon honey*

1. Trim fat from steak; cut steak into two equal portions. In a large skillet, heat oil over medium-high heat. Add steaks. Reduce heat to medium; cook for 10 to 13 minutes or until desired doneness (145°F for medium-rare or 160°F for medium doneness), turning steaks occasionally. If steaks brown too quickly, reduce heat to medium-low. Transfer steaks to a serving platter; keep warm.

2. Add mushrooms, garlic, and crushed red pepper to skillet; cook and stir for 2 minutes. Remove skillet from heat. Carefully add wine or cranberry juice. Return to heat. Boil gently, uncovered, for 3 to 5 minutes or until most of the liquid is evaporated. Add balsamic vinegar, soy sauce, and honey; return to simmering. Cook and stir about 2 minutes or until slightly thickened. Spoon over steaks.

*Test Kitchen Tip: If using the cranberry juice option, omit the honey.

Nutrition Facts Per Serving:
Servings: 2 servings
Calories 267
Total Fat (g) 9
Saturated Fat (g) 2
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 1
Cholesterol (mg) 48
Sodium (mg) 336
Carbohydrate (g) 11
Total Sugar (g) 8
Fiber (g) 1
Protein (g) 28
Vitamin A (DV%) 0
Vitamin C (DV%) 3
Calcium (DV%) 4
Iron (DV%) 14
Diabetic Exchanges
Other Carbohydrates (d.e.) .5
Vegetables (d.e.) .5
Lean Meat (d.e.) 4

Source: Diabetic Living Online

STUFFED CHICKEN SHELLS

2 whole chicken breasts
2 boxes stuffing mix (chicken flavor)
1 T. mayonnaise
1 box jumbo pasta shells or lasagna noodles
2 (10.5 oz.) cans cream of chicken soup
1 soup can water

Preheat oven to 350 degrees. Cook chicken and cut into small pieces. Prepare stuffing according to package directions. Mix together meat, stuffing and mayo. Stuff shells with mixture, or if using lasagna noodles, spreading mixture on layers of noodles as you would for lasagna. Mix soup with can of water. Pour over shells or lasagna. Bake in two 9 x 9 casserole dishes for 30 minutes and serve.


CAMPBELL'S CHEESY VEGETABLE PASTA

Macaroni and cheese with an Italian accent describes this skillet supper of corkscrew pasta, zucchini, and a cheesy tomato sauce.

Serves: 4
Prep. time: 5 minutes
Cooking time: 20 minutes

1 tbsp. olive oil or vegetable oil
2 medium zucchini, sliced
1 jar (1 lb. 10 oz.) Prego® Three Cheese Pasta Sauce, (3 cups)
4 cups cooked corkscrew pasta
1 cup shredded mozzarella cheese

HEAT oil in skillet. Add zucchini and cook until tender-crisp.

ADD pasta sauce and pasta. Heat through.

STIR in cheese.

Source: Campbell's® Quick and Easy Cookbook


SALMON-POTATO CAKES

Start to Finish: 20 minutes

Ingredients
14 oz. fresh skinless salmon fillets
2 cups refrigerated sour cream and chive flavored mashed potatoes
1/2 cup seasoned fine dry bread crumbs
3 Tbsp. snipped fresh dill
Nonstick cooking spray
1 5-oz. pkg. mixed salad greens
1/2 cup bottled Honey-Dijon salad dressing

Directions
1. Rinse and dry salmon. Place in 2-quart square microwave-safe baking dish; cover with vented plastic. Microcook on high (100% power) for 2-1/2 to 3-1/2 minutes or until salmon flakes easily with a fork. Break in pieces. In bowl combine salmon, potatoes, bread crumbs, and dill. Form salmon mixture in eight 3-1/2-inch cakes. Lightly coat a large nonstick skillet with cooking spray. Cook cakes over medium-high heat 3 to 4 minutes on each side, until heated through and browned. Place salad greens on plates. Top with salmon-potato cakes; serve with salad dressing.

Makes 4 servings.

Nutrition Facts
Calories 503, Total Fat (g) 31, Saturated Fat (g) 7, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 4, Cholesterol (mg) 74, Sodium (mg) 851, Carbohydrate (g) 31, Total Sugar (g) 8, Fiber (g) 2, Protein (g) 25


CREAM OF POTATO SOUP

This is another great cream soup.  It is best to use a mandolin or other device that will slice the potatoes evenly and uniformly. Evenly sliced potatoes will cook at the same time so that the potatoes are neither over cooked nor under cooked. For this cream soup, do not puree all of the vegetables.   Save some of the potatoes to float in the soup.

5 cups of potatoes, peeled and sliced thin (about 3 large potatoes)
1 sweet onion, diced
3 tablespoons butter
2 tablespoons all-purpose flour
5 cups chicken broth
1/4 teaspoon dried thyme
salt to taste
1 cup cream
2 tablespoons cooking sherry

Sauté the onion dices in the butter until they are tender and translucent but not browned.  Add the flour and stir and cook until a soft paste has formed but not browned. While still cooking, pour in 1/2 cup of the broth while stirring with a whisk.  Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy.  Continue cooking until the mixture is bubbly and has thickened.  Add the potatoes and thyme and cook for ten to fifteen minutes or until tender.  With a slotted spoon, remove about a third of the potatoes from the soup and set aside. Pour two to three cups of the remaining soup into your blender.  Puree the mixture until it is smooth.  Continue in batches until the entire soup is puréed. Pour the soup through a strainer into a clean pan.  Press any piece through the sieve with the back of a spoon. Add the set aside potatoes and sherry.  Salt the soup to taste.  Add the cream.  If the soup needs further thinning, add water.  Reheat and serve.


CHICKEN TETRAZZINI

5 to 6 chicken breasts
2 large onions, cut into slivers
2 to 3 large cans mushroom soup
3 to 5 cans sliced water chestnuts
2 to 3 cartons sour cream
3 cans mushrooms
Enough cooked spaghetti for your family   

Boil chicken and onion together, debone and tear into small pieces. Boil spaghetti noodles in remaining chicken broth until broth gets cooked down or until noodles are tender. In LARGE saucepan, warm mushroom soup, then add sour cream, mushrooms and water chestnuts. Once hot, add chicken and serve over spaghetti. Sprinkle Parmesan cheese onto your serving.

Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition


CHOCOLATE PEANUT BUTTER CHIP FUDGE

2 cups (12 oz. pkg.) Hershey's semi-sweet chocolate chips
14 oz. can Eagle Brand sweetened condensed milk
1 tsp. vanilla extract
Dash salt
1 cup Reese's peanut butter chips

Line 8-inch square pan with foil. In heavy saucepan over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator.

Source: Reese's/Eagle Brand magazine ad


CHEESE BREAD

1/2 c. onion sauteed in 1 tbsp. butter
1 egg
1/2 c. milk
1-1/2 c. Bisquick
1 c. sharp grated cheese

2 tablespoons melted butter
poppy seeds (to sprinkle on top)
1/4 c.sharp grated cheese

Instructions Mix first 4 ingredients, add cheese. This will be a little lumpy. Pour into greased 8 x 1 1/2 inch pan. Add 2 tablespoons melted butter, poppy seed and more cheese on top. Bake at 400 degrees for 20 to 25 minutes; do not overbake.



CHICKEN TORTILLA SOUP

CRISCO® Original No-Stick Cooking Spray
8 6-inch corn tortillas
Salt
2 tablespoons CRISCO® Pure Canola Oil
1 medium onion, chopped
2 cups cooked chicken, diced
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) diced tomatoes, with juice
1 can (4 ounces) chopped green chilies, drained
1 package (1 1/4 ounces) taco seasoning mix
2 cans (14 1/2 ounces) chicken broth
1 tablespoons lime juice
Shredded cheddar cheese
Chopped cilantro
Sour cream
Lime slices (optional)

Preheat oven to 350 degrees.

Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside.

Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime juice.

To serve, place a few tortilla strips into soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime slice.

Source: Crisco