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AN INTERESTING FACT ABOUT AUGUST 2010.

This August has 5 Sundays, 5 Mondays, 5 Tuesdays, all in one month. It doesn't happen very often so enjoy!

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

Below is a wonderful poem Audrey Hepburn wrote when asked to share her 'beauty tips'. It was read at her funeral years later.

~Shared by Elizabeth P., Tupelo, OK

For attractive lips, speak words of kindness.  

For lovely eyes, seek out the good in people. For a slim figure, share your food with the hungry.  

For beautiful hair, let a child run his/her fingers through it once a day.

For poise, walk with the knowledge that you never walk alone.

People, even more than things, have to be restored, renewed, revived, reclaimed, and redeemed; never throw out anyone.

Remember, if you ever need a helping hand, you will find one at the end of each of your arms.  
 
As you grow older, you will discover that you have two hands; one for helping yourself, and the other for helping others.

Making Meat Loaf Tastier

~Shared by Marilyn, OH

Add extra ingredients to your usual recipe, like shredded carrots or other veggies. Put half the mixture into the pan, then layer it with mozzarella or your favorite cheese, then put the rest of the mixture into the pan. Pour an Italian sauce over it for extra flavor.

The Mysteries of Life.....

~Shared by Rusty, Leesburg, FL

1.  Ever wonder about those people who spend $2.00 apiece on those little bottles of Evian water?  Try spelling Evian backwards: NAIVE

2.  Isn't making a smoking section in a restaurant like making a peeing section in a swimming pool?

3.  OK ... so if the Jacksonville Jaguars are known as the 'Jags' and the Tampa Bay Buccaneers are known as the 'Bucs,' what does that make the Tennessee Titans?

4.  If 4 out of 5 people SUFFER from diarrhea, does that mean that one enjoys it?

5.  There are three religious truths:
a. Jews do not recognize Jesus as the Messiah.
b. Protestants do not recognize the Pope as the leader of the Christian faith.
c. Baptists do not recognize each other in the liquor store or Hooters.

6.  If people from Poland are called Poles, why aren't people from Holland called Holes?

7.  If a pig loses its voice, is it disgruntled?

8.  Why do croutons come in airtight packages? Aren't they just stale bread to begin with?
 
9.  Why is a person who plays the piano called a pianist but a person who drives a race car is not called a racist?

10.  Why isn't the number 11 pronounced onety one?

11.  If lawyers are disbarred and clergymen defrocked, doesn't it follow that electricians can be delighted, musicians denoted, cowboys deranged, models deposed, tree surgeons debarked, and dry cleaners depressed?
 
12.  If Fed Ex and UPS were to merge, would they call it Fed UP?

13.  Do Lipton Tea employees take coffee breaks?
 
14.  What hair color do they put on the driver's licenses of bald men?

15.  I was thinking about how people seem to read the Bible a whole lot more as they get older; then it dawned on me ... they're cramming for their final exam.

16.  I thought about how mothers feed their babies with tiny little spoons and forks, so I wondered what do Chinese mothers use?  Toothpicks?

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

18.  If it's true that we are here to help others, then what exactly are the others here for?

19.  You never really learn to swear until you learn to drive.

21.  Ever wonder what the speed of lightning would be if it didn't zigzag?

22.  If a cow laughed, would she spew milk out of her nose?

23.  Whatever happened to Preparations A through G?

24.  At income tax time, did you ever notice: When you put the two words 'The' and 'IRS' together it spells  ... 'THEIRS'?

ERSATZ THOUSAND-YEAR EGGS

~Shared by Dorine H., Newark, DE

1 quart water
½ cup black Chinese loose tea leaves (not from a tea bag!!!)
12 duck’s or hen’s eggs
 
Note: Lapsang souching tea adds a lovely smokiness to the flavor of the eggs. 

Combine ingredients in a large saucepan or a Dutch oven.  Cover and bring to the boil; simmer 15 minutes.  Turn off heat and remove eggs to crack the shells by rolling them around, but do not peel. Return them to the pot of hot tea and let rest, covered and without peeking, for 30 minutes.  You must discipline yourself not to peek or the eggs will not come out right.
 
Prepare a large bowl of very cold water and plenty of ice cubes.  After the resting time for the eggs, remove them with a slotted spoon and drop in the icy cold water.  Peel to eat right away.  Store unpeeled and covered in the refrigerator otherwise.
 
A step that would make these authentic thousand-year eggs would be to leave them in their shells, uncracked.  Dig a hole in your back yard and fill it with coarse salt.  However, if you want anything to grow in the soil, use a sturdy plastic bag so no salt leaches into the soil.  Bury the eggs in the salt, keeping them separate and each well surrounded by salt.  Cover and leave there several weeks or longer, until the insides have turned to jelly.
 
Unbury, peel and eat.
 
Since the authentic thousand-year part grosses out too many wimpy Americans, these tea eggs will have to substitute.  However, if at all possible, at least try to make them with duck eggs.

Source: (c) Dorine Houston, 1997, 2010, all rights reserved


CHUNKY VEGETABLE SOUP

~Shared by Mary H., Montreal, Canada  

When I made this soup it seemed much too thick. So, I used a large can (28 ounces) of tomatoes and juice instead of the 8 ounces called for in the original recipe. I could not find cannelloni beans in the store (didn't know exactly what they look like!), and so I decided to use diced celery instead. It saved the trouble of rinsing and draining the beans, anyway. I don't really care for green beans, so I decided to use celery in place of that, too: one and a half cups of diced celery, in total. Marvelous results!!!

Makes 6 servings

INGREDIENTS
15 ml (1 tbsp) vegetable oil
50 ml (1/4 cup) chopped onion
2 garlic cloves, minced
1 L (4 cups) chicken broth
793 g (28 oz can) diced tomatoes, with liquid (original recipe called for 8 ounces)
250 g (8 oz can) canned cannelloni beans, rinsed, drained (can sub diced celery)
125 ml (1/2 cup) sliced zucchini, cut into quarters
125 ml (1/2 cup) thinly sliced carrot
50 ml (1/4 cup) diced yellow pepper
125 ml (1/2 cup) green beans, cut into 1-inch pieces (can sub diced celery)
50 ml (1/4 cup) small farfalle (bow tie) pasta noodles, uncooked
2 ml (1/2 tsp) dried thyme
5 ml (1 tsp) table salt
2 ml (1/2 tsp) fresh ground black pepper

DIRECTIONS

1. Heat oil in large saucepan. Sauté onion and garlic over medium heat until tender, about 3 minutes.

2. Add chicken broth, tomatoes, and cannelloni beans; bring to a boil. Cover, reduce heat and simmer for 10 minutes.

3. Stir in zucchini, carrots, yellow pepper, green beans, pasta, thyme, salt and pepper. Continue cooking about 6 minutes or until noodles are tender.

Source: Adaptation of recipe located at siftocanada.com


PEA CASSEROLE

~Shared by Treva, NC

1 stick margarine
1 cup chopped celery
1/2 cup chopped onion
2 pkgs. frozen peas
2 cans mushroom soup, undiluted
1 cup water chestnuts, sliced
seasoned buttered crumbs or croutons if desired

Saute celery, onions in margarine. Mix rest of ingredients together with celery and onions and place in casserole. Top with crumbs. Bake 350 degrees for 1/2 hour.


CRAWFISH SMOTHERED GRITS

~Shared by Jim D., WA

1 pound peeled crawfish tails
1/2 teaspoon Salt
1/2 teaspoon Cayenne
2 tablespoons olive oil
1 cup chopped onions
1 tablespoon chopped garlic
2 cups beef stock
3 cups half and half
1 1/2 cups quick-cooking white grits
1/2 cup freshly grated Parmigiano-Reggiano cheese

In a mixing bowl, toss the crawfish tails with salt and cayenne. In a 3-quart saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season the onions with salt and cayenne. Saute for 2 minutes, or until the onions are soft. Add the crawfish and garlic. Continue to cook for 2 minutes. Add the stock and half and half to the pan. Season with salt and cayenne. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are very tender, about 10 minutes. Add the cheese and stir to mix and melt it. Serve warm.

Yield: 8 to 10 servings.

Source: Chef Rick


SMOKED BOUDIN BURGER

~Shared by Johnny, LA

Ingredients:

Large Hamburger buns
3-4 links of smoked boudin
Flour
salad items like lettuce, tomato, onion, cheese
condiments like ketchup, mustard, mayo, Tabasco, whatever

Directions:

Extract smoked boudin from the casing and form in to a large patty. Roll patty in flour and fry until golden brown.

Toast inside of buns lightly just before patties are done frying.

Place fried boudin patty on bun and add lettuce, tomato, mayo, onions, whatever you like on your burger.

Enjoy with home cut fries and a tall glass of sweet iced tea.


JAMBALAYA

~Shared by Barb C., Chula Vista, CA

1 14-1/2 OZ Can Chicken Broth
2 Cups Instant rice
1 Can stewed Tomatoes
1 6 OZ Can tomato paste
1/2 LB. Pre cooked shrimp
1/2 LB. Smoked Andouille or spicy Cajun sausage
1/3 teaspoon Liquid Smoke
4 TO 6 Sliced green onions

Cook Sausage.
Cook rice in chicken broth.
Chop up tomatoes by running a knife through in the can.
Combine all ingredients except green onions and heat to serving temperature.
Top with green onions prior to serving.

Source: LilBitsofThisnThat-PSP@yahoogroups.com


BRUSCHETTA MINUTE STEAKS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 Tbsp. oil
6 thin boneless beef steaks (1/4 to 1/2-inch thick, 1-1/2 lb.)
2 large tomatoes, chopped (about 2 cups)
1 yellow pepper, finely chopped
1/4 cup KRAFT Zesty Italian Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, prepared as directed on package
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
 
HEAT oil in large skillet on medium-high heat. Add steaks; cook 1 min. on each side or until lightly browned on both sides.

MEANWHILE, mix tomatoes, peppers and dressing; spoon over steaks. Top with prepared stuffing; sprinkle with cheese.

REDUCE heat to medium-low; cover. Simmer 3 to 5 min. or until cheese is melted and steak is cooked to medium doneness (160°F.)


CROCK POT BEEF STEW

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1 lb. stew beef cubes
4-6 carrots, cut up
10-12 pearl onions
4-6 potatoes, cut in cubes
2 cloves garlic
1/2 cup red wine
1 tsp. Worcestershire
2 tsp. soy sauce
 
Brown stew beef cubes (you can coat in flour); after browned, put in crock pot. De glaze pan with 1/2 cup red wine and pour into crock pot with beef cubes. Add cut up carrots, onions and garlic and potatoes along with Worcestershire sauce and soy sauce. Cook on high for 3-4 hours in crock pot. Add water as necessary (salt and pepper to taste).

Serves 6-8.


CHOCOLATE CAKE
(with Beets)

~Shared by Linda H., Rosharon, TX

Delicious. Makes a 9-inch cake. A scrumptious, traditional chocolate cake that just happens to be fortified with beets. A fabulous alternative to the usual birthday cake!

Cake Batter:

Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
1/4 cup canola or vegetable oil, 1 large egg
2 large egg whites
3 ounces semisweet or bittersweet chocolate, melted and cooled
1/2 cup beet puree
1/2 cup lowfat (1%) buttermilk
1 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt

Cream Cheese Frosting:

1 (8-ounce) package reduced-fat cream cheese
3/4 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. pure vanilla extract

Preheat the oven to 350°. Coat a 9-inch baking pan with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.

Add the flour, baking soda and salt, and beat until smooth. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.

Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.

Refrigerate in an airtight container for up to 4 days.

Source: Created by Jessica Seinfeld from the book Deceptively Delicious


WINNING CHERRY S'MORE BROWNIES

~Shared by Marilyn, Canton, OH

A campfire favorite has a new twist  ~  Third prize winner!

10 ounces canned maraschino cherries
1 package fudge brownie mix (for 13x9-inch pan)
1/2 cup oil
1/4 cup water
2 eggs
1/4 cup butter, melted
8 whole graham crackers
1/2 cup milk chocolate chips
1/2 cup chopped pecans
1 cup miniature marshmallows

Drain maraschino cherries on paper towels; cut in half; set aside. Prepare brownie mix according to package directions, using oil, water and eggs. Spread melted butter in a 13x9x2-inch pan. Cover bottom of pan with a layer of graham crackers. (If necessary, cut crackers to fit pan.) Spread brownie batter over crackers. Bake in a preheated 350-degree oven 5 minutes less than directed on the package. Sprinkle chocolate chips, pecans, cherries and marshmallows over the top. Return to oven; bake an additional 5 to 8 minutes, or until toothpick inserted in center comes out almost clean. Let cool. Cut into squares.

Yield - Makes 24 squares.


CREAMY LAYERED PEACH SQUARES

~Shared by Treva, NC

2 cups HONEY MAID Graham Cracker Crumbs
1/2 cup  Sugar, divided
1/2 cup Butter or margarine, melted
1 & 1/2 pkg.  (8 oz. Each) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3 large  fresh peaches (about 1 & 1/4 lb.), peeled, sliced
1 & 1/2 cups boiling water
1 pkg.  (6 oz.) JELL-O Raspberry Flavor Gelatin
2 cups Ice cubes

MIX crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan.   BEAT cream cheese and remaining sugar in medium bowl until well blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with peaches. Refrigerate until ready to use. ADD boiling water to gelatin mix in large bowl; stir 2 min. Until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 min. Or until thickened. Whisk in remaining COOL WHIP; spread over peach layer. Refrigerate 4 hours or until firm.

Kraft Kitchens Tips:
Garnish with fresh raspberries and peach slices.

How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 20 sec. Or just until softened.

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.

Source: Kraft Kitchens


STILTON PATE

~Shared by Jim D., WA

For any blue cheese lovers this is excellent.

1 lb. Stilton Cheese, (or any blue cheese) room temp
10 oz. Cream cheese, room temp
1/2 C Butter, room temp
1 tbsp. Brandy
1/2 tsp. Freshly ground black pepper

Blend cheeses and butter in a food processor with a mixing blade, gradually adding brandy and pepper. Spoon into a bowl, and serve immediately or chill. Garnish with Freshly ground pepper. Has a good shelf life in the fridge.

Source: The Decatur Daily


FRENCH BREAD AND BUTTER PICKLES

~Shared by Johnny, LA

20 med. cucumbers
12 med. onions
4 cup vinegar
3 cup sugar
1 cup salt
4 cup water
2 tsp. ginger
2 tsp. mustard seed
5 tsp. celery seed
1 tsp. turmeric

Wash cucumbers and slice thinly. Do not peel. Peel and slice the onions. Combine with salt and let stand for 2 hours. Mix all remaining ingredients and bring to the boiling point. Add cucumbers to boiling syrup. Simmer about 30 minutes or until cucumbers are tender

Follow General Water Bath Canning Instructions.

Pack hot food into hot jars leaving 1/4 inch head space and process in boiling water bath canner for 10 minutes.

Makes about 6 pints



ORANGE CHICKEN

~Shared by Barb C., Chula Vista, CA

This has to be one of the easiest recipes ever. Chicken is roasted in a flavorful orange sauce. It is great with chicken thighs or breasts, bone-in or not.

Ingredients

1 cup orange juice
1 tablespoon soy sauce
1 (1 ounce) envelope dry onion soup mix
1/2 teaspoon garlic powder, or to taste
8 chicken thighs

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9x13 inch glass baking dish. Pour the orange juice mixture over.

3. Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.

Source: LilBitsofThisnThat-PSP@Yahoogroups.com


FLUFFY TWO-STEP CHEESECAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (8 ounce) package cream cheese
1/3 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

In a large bowl beat together the cream cheese and sugar until smooth. Gently fold in the whipped topping. Spoon into the prepared crust. Refrigerate 3 hours, or until set.


BAKED PORK TENDERLOIN

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

1 lb. pork tenderloin, trimmed of visible fat and cut crosswise in 4 pieces
1/4 cup. plain nonfat yogurt
1/4 cup. package. seasoned bread crumbs

Heat oven to 350 degrees. Line a cookie sheet with foil. Lightly coat with vegetable cooking spray. Dip pork in yogurt (spread with fingers or spatula), then in crumbs to coat. Arrange on prepared cookie sheet. Bake 40 minutes or until pork is tender when pierced and crumbs look dry and lightly browned.

Makes 4 servings.

Per serving: 219 calories, 35 grams. protein, 6 grams carbohydrates, 5 grams fat, 105 mg. cholesterol, 132 mg. sodium.


CREAMY GREEK TOMATO NOODLE SOUP

~Shared by Linda H., Rosharon, TX

Fall is almost here and the cooler days find me in the kitchen making soup.

SERVES 8 -10

3 cups uncooked spinach pasta, fusilli or corkscrew macaroni
46 fluid ounces tomato juice
14 1/2 fluid ounces beef broth
1 tablespoon fresh lemon juice
2 cups ground beef (optional) or ground lamb, cooked and crumbled
1 cup sour cream
8 fluid ounces half-and-half
1 large egg
3 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1 cup parmesan cheese
1/8 teaspoon freshly grated nutmeg

Cook fusilli noodles according to package directions, and drain.   Whisk together the large egg with the half and half, and cook over  low heat, stirring continuously, until the mixture thickens, then remove from heat and whisk in the sour cream.

In a large saucepan, heat the tomato juice, beef broth, garlic, onion powder, cinnamon, salt, pepper, marjoram, cooked meat if using, and fusilli noodles, stirring occasionally for about 15 minutes, or until soup thickens slightly, then remove from heat.

Take 1/4 cup of soup and ladle into the cream mixture, whisking vigorously, then add 1/4 cup again, and then once more with 1/4 cup. When mixture is blended, stir into the soup along with the parmesan cheese and nutmeg, then stir until blended.

Serve hot.

Source: GreekCuisine (yahoo group)


PEACH BREAD PUDDING WITH WHISKEY SAUCE

~Shared by Larry Holmes, Toronto, Canada

2 cups skim milk
2 egg whites
1 pound granulated sugar
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon grated lemon rind
1/4teaspoon ground nutmeg
2 cups day-old French bread, in ½ - inch cubes
1 can (14 ounces) peaches in juice, drained and chopped
2 tablespoons raisins

Whiskey Sauce:
½ cup skim milk
1 tablespoons packed brown sugar
2 teaspoons cornstarch
1 tablespoon rye whiskey

Pudding: In large bowl, whisk together milk, egg whites, sugar, vanilla, cinnamon, lemon rind and nutmeg.  Stir in bread;  let soak 1 minute.  Stir in peaches and raisins.  Pour mixture into lightly greased 8-inch square baking dish. Bake in 350 degree oven or until center is lightly set.

Serve with Whiskey Sauce.

Sauce:  In small saucepan, whisk together milk ,sugar and cornstarch.  Cook over medium heat 3 to 5 minutes, whisking constantly until sauce boils and thickens.  Stir in whiskey; remove from heat.

Serves 4


MAPLE-TOPPED SWEET POTATO SKINS

~Shared by Treva, NC

6 sweet potatoes
1/2 c. cream cheese, softened
1/4 c. sour cream
2 t. cinnamon, divided
2 t. nutmeg, divided
2 t. ground ginger, divided
2 c. chopped walnuts or pecans
3 T. butter, softened
1/4 c. brown sugar, packed
Garnish: warm maple syrup, additional nuts

Pierce potatoes with a fork. Bake at 400 degrees or microwave on high setting until tender; cool. Slice each potato in half lengthwise; scoop out baked insides, keeping skins intact. Place potato skins on an ungreased baking sheet. Mash baked potato in a bowl until smooth; add cream cheese, sour cream and one teaspoon each of spices. Mix well and spoon into potato skins. In a bowl, mix nuts, butter, brown sugar and remaining spices; sprinkle over top. Bake at 400 degrees for 15 minutes. Drizzle with warm maple syrup; garnish as desired.

Makes one dozen.


CROCKERY POT CHILI

~Shared by Jim D., WA

1 1/2 lbs. turkey thigh cutlets
1 can pinto, red kidney or black beans, drained (16 oz.)
1 can Italian plum tomatoes, undrained (14 oz.)
1/2 c. chopped onion
1/2 c. chopped green bell pepper
3 tbsp. chili powder
1 tbsp. ground cumin
2 cloves garlic, minced
1 tsp. hot pepper sauce, optional
salt and pepper to taste
sour cream, optional
chopped green onions, optional

Trim turkey cutlets and cut into 1 inch pieces. Add turkey, beans, undrained tomatoes, onion, bell pepper, chili, cumin, garlic and hot pepper sauce to Crockery Pot; stir to combine. Cover Crockery Pot and set temperature control to high or low. Allow chili to cook until meat is ender, 3 to 4 hours on high, or 7 to 9 hours on low. Season with salt and pepper to taste.

Serve topped with dollop of sour cream and chopped green onion, if desired.

Makes 4 to 6 servings.

Source: The Great Turkey Cookbook (MC Digest 9/7/1999)


BRAISED QUAIL WITH CRAB APPLE JELLY

~Shared by Johnny, LA

Makes 4 servings

4 quail
Salt and pepper
2 tablespoons butter
1 tablespoon vegetable oil
1 cup water
4 tablespoons crab apple jelly

Split quail down the back; spread open and flatten out each bird. Season with salt and pepper.

Heat butter and oil in skillet. Place birds in hot oil. Brown birds on both side. When browned, add water. Cover pan and let simmer 20 minutes. Uncover and brush jelly over quail. Cook slowly, basting quail. Let cook 5 minutes.

Place quail on platter with breast side up; pour drippings over quail.


CRACKER CANDY

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

1/4 (16 ounce) package saltine crackers
1/2 pound butter
3/4 cup white sugar
2 cups semisweet chocolate chips
3/4 cup chopped walnuts
 
Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.

3. Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.

4. Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

Source: LilBitsofThisnThat-PSP@yahoogroups.com


AFFY TAPPLE SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 tablespoon all-purpose flour
1/2 cup white sugar
2 tablespoons instant tapioca
2 tablespoons cider vinegar
1 (8 ounce) can crushed pineapple, drained with juice reserved
4 apples, cored and chopped
2 cups unsalted peanuts
1 (8 ounce) container frozen whipped topping, thawed

In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and the reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and chill.

In a large bowl, combine the pineapple, apples, peanuts, and chilled tapioca mixture. Fold in the whipped topping and chill for at least 1 hour before serving


CHICKEN FLORENCE

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

Spinach & chicken.

INGREDIENTS:

1/2 pound fresh spinach stems removed, wash
4 tablespoons butter
1 whole large onion cut into rings
4 boneless, skinless chicken breasts cut into 2" pieces
6 ounces mushrooms sliced
1/3 cup dry white wine
1 tablespoon flour
1 cup sour cream
1 pinch garlic powder
4 ounces Tillamook sharp cheddar cheese grated

PREPARATION:

Steam spinach until wilted, drain and chop. Melt 2 tablespoons of butter in large skillet and saute onions until golden. Remove onions with slotted spoon, mix with spinach and place in buttered casserole. Add 1 tablespoon butter to skillet. Brown chicken and remove to warm plate. Saute mushrooms in remaining butter and remove to plate with chicken. Add wine to pan and then stir in flour. Slowly add sour cream and stir until hot and thickened. Add chicken, mushrooms, and garlic powder. Place on spinach, sprinkle with cheese and bake uncovered at 350 for 20 to 30 minutes.

Per serving: 634 Calories; 47g Fat (67% calories from fat); 42g Protein; 9g Carbohydrate; 179 mg Cholesterol; 597 mg Sodium


GINGERBREAD CARAMEL CORN

~Shared by Linda H., Rosharon, TX

15 cups popped corn
1/2 tsp. salt
1 cup butter
2 cups packed brown sugar
1/4 cup corn syrup
1/4 cup molasses
1 Tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. baking soda

Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda.

Mixture will foam up - this is why you need a large pan!

Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly.

Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp.

Cool completely, then store in airtight containers.

YIELD: 30 1/2 cup servings


CHOCOLATE WHISKEY AND BEER CUPCAKES

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

While the Guinness in the cake gets mostly baked out, the Baileys is fresh and potent, so if you’re making this for people who don’t drink — ahem, nobody I know, but I hear such people exist — you’ll probably want to swap it with milk. The Baileys frosting recipe makes a smallish amount of frosting — enough to just cover the cupcakes. Because they were so rich and this frosting so sweet, I felt it only needed a little. Double it if you want more of a towering effect.

Makes 20 to 24 cupcakes

For the Guinness Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling (Updated to double it, based on many commenter suggestions — thanks!):
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting (see Recipe Notes):
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)

Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

[This is a fantastic trick I picked up while working on the cupcakes article for Martha Stewart Living; the test kitchen chefs had found that when they added the sugar slowly, quick buttercream frostings got less grainy, and tended to require less sugar to thicken them up.]

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.

Ice and decorate the cupcakes. [I used a star tip and made little "poofs" everywhere and sprinkled it with various colors of sanding sugar to keep it looking festive for New Years. I bet shaved dark and white chocolates would look gorgeous as well.]

Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)

Source: smittenkitchen.com


BAKED TANDOORI CHICKEN

~Shared by Treva, NC

1 cup fat free yogurt
1 small onion, coarsely chopped
4 garlic cloves
1 & 1/2 piece ginger root, peeled and coarsely chopped
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1/4 tsp. ground clove
1/4 tsp. ground mace
1/4 tsp. grated nutmeg
2 Tbsp. canola oil
Juice of 1/2 lemon (2 to 3 Tbsp.)
2 whole chicken breasts, split and skinned

Preheat oven to 375 degrees. In blender or food processor, combine yogurt, onion, garlic and ginger; puree. Add coriander, cumin, turmeric, cinnamon, cloves, mace, nutmeg, oil and lemon juice; blend.

Cut 2 slits in each piece of chicken, slashing it along the grain to make slit 2 to 3 inches long and almost but not completely into bone. Place chicken in plastic bag or a glass, stainless steel or plastic container large enough to hold the pieces in one layer. Pour yogurt mixture over the chicken and rub to be sure it coats the meat on all sides. Marinate chicken in refrigerator one hour to overnight.

Arrange chicken in one layer in shallow baking dish. Bake until juices run clear when breast is pierced with knife at its thickest point and no pink shows in center, 35 to 45 minutes, depending on the size of breasts. Serve, accompanied by cooked basmati rice and a green salad.

Options: Let the chicken cool and use to make an Indian chicken salad, with green peas, mango, scallions and cooked rice in a yogurt dressing with chutney.

Cooking for Two: Halve the recipe, or use the leftover chicken to make a salad or soup.

Yield: 4 servings, 258 calories and 10 grams of fat each


BOUILLABAISSE

~Shared by Jim D., WA

1 lg. onion, chopped
3 ribs celery & leaves, chopped
2 cloves garlic, minced
1/2 c. olive oil
2 c. clam juice
1/4 c. parsley, chopped
3 lg. tomatoes, diced
2 tsp. salt
1/2 tsp. thyme
1 tbsp. paprika
1/2 c. dry white wine
1 pinch saffron
1 dash hot pepper sauce
3 lb. mixed fish (halibut, etc.)
1 lb. lobster tails (optional)
1 lb. crabmeat (optional)
1 lb. shrimp, shelled, deveined
2 doz. clams, mussels or scallops

Put all ingredients, except seafood, in Crockery Pot.  Cover and cook on low  4 to 6 hours (high 2 to 4 hours).  Add seafood.  Cover and cook on high 1 to 3 hours.  Serve in large heated bowls.  Garnish with fresh parsley and crusty French or sour dough bread.


ST. JAMES THE MAJOR BROWNIES

~Shared by Johnny, LA

Makes 10 dozen

2 pounds butter
3 1/2 pounds sugar (7 cups)
12 eggs
1 pound, 6 ounces, all-purpose flour (6 cups)
2 teaspoons salt
2 cups pecans (or more if you like)
5 1/2 ounces cocoa (1 cup)
1 1/2 teaspoons vanilla

Preheat oven to 350 degrees. Grease and flour five 13-by-9-inch pans.

Cream together butter and sugar. Beat well until very light and creamy. Add eggs and continue to cream until well-mixed. Mix flour, cocoa and salt. Add to creamed mixture. Set mixer on low speed and mix thoroughly. Do not overbeat the mixture after the flour has been added.

Fold in pecans and vanilla. Pour into greased and floured pans. Bake at 350 degrees until done, about 30 minutes.


PECAN SOUR CREAM POUND CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/4 cup chopped pecans
3 cups cake flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
 
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.


APPLE BLACKBERRY PIE

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

After a blackberry-picking trip, my husband and I decided to include a few in a apple pie we were making. It was the best we'd ever tasted! We live near the mountains with our two children. Ingredients for fruit pies grow all around us.

SERVINGS6-8

INGREDIENTS
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup cold butter or margarine
4 to 6 tablespoons cold water

FILLING:
5 cups thinly sliced peeled tart apples (about 6 medium)
1 cup fresh blackberries
1/2 cup packed brown sugar
4-1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

DIRECTIONS
In a bowl, combine the flour, sugar, salt and cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge.

In a bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Add decorative cutouts if desired. Cover edges loosely with foil.

Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Yield: 6-8 servings.


WORLD'S BEST BANANA BREAD

~Shared by Linda H., Rosharon, TX

3/4 c. butter
1 1/2 c. sugar
1 1/2 c. mashed bananas
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 c. buttermilk

Combine butter, sugar, bananas, eggs, and vanilla. Add alternately 1/2 cup buttermilk and combination of flour, salt, and soda. Fold in walnuts if desired. Pour into 9 x 5 x 3 inch pan. Bake at 350 degrees for 1 1/2 hours.

FIG BARS

~Shared by Treva, NC

The flavor may remind you of a Fig Newton without the outer cookie layer.

1 1/2 cups chopped dried figs
1 tablespoon all-purpose flour
1/2 cup water
3/4 cup flaked unsweetened coconut
1/2 cup reduced-calorie margarine
1/3 cup "measures-like-sugar" calorie-free sweetener
1 3/4 cups quick-cooking oats, toasted
1/2 teaspoon vanilla extract
Cooking spray
 
1. Combine figs and flour in a medium bowl; toss lightly to coat.
 
2. Bring water to a boil in a medium saucepan. Add fig mixture, coconut, margarine, and sweetener to pan, stirring well. Cook, uncovered, over medium heat 5 to 7 minutes or until mixture is thickened, stirring often. Add oats and vanilla, stirring until oats are moistened.
 
3. Press mixture into bottom of a 9-inch square baking pan coated with cooking spray. Cover and chill thoroughly. Cut into bars.
 
Microwave Instructions: Place 1/2 cup water in a 1-cup liquid measure. Microwave at HIGH 2 to 3 minutes or until water boils; pour water over fig mixture. Add coconut, margarine, and sweetener to fig mixture, stirring well. Microwave, uncovered, at HIGH 2 to 3 minutes or until mixture is thickened, stirring after every minute. Add oats and vanilla, stirring until oats are moistened. Proceed with recipe as directed.
 
Yield:  2 dozen bars (serving size: 1 bar)

CALORIES 91 (0.0% from fat); FAT 4.3g (sat 2.1g,mono 0.0g,poly 0.0g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 23mg; CARBOHYDRATE 13.3g; SODIUM 48mg; PROTEIN 1.5g; FIBER 2.5g
 
Source: Oxmoor House, JANUARY 2005


LOW-FAT BEAN DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 tablespoons lemon juice
1 can (15 ounces) pinto beans, rinsed and drained
3 tablespoons chopped green onions
2 tablespoons mayonnaise
1-1/2 teaspoons seeded minced jalapeno pepper
1 teaspoon Worcestershire sauce
1/2 to 3/4 teaspoon salt, optional
1/4 teaspoons sugar

Directions

Combine all ingredients in a blender or food processor and process until smooth. Transfer to a serving bowl. Use raw vegetables or tortilla chips for dipping. Store in the refrigerator.

Yield: 1-3/4 cups.

TURKEY CACCIATORE MEATBALLS

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

-  1 pound ground turkey breast
-  1/2 cups Italian-flavored bread crumbs
-  1/2 cup grated Parmesan cheese
-  1/2 of a medium-sized green bell pepper, finely chopped
-  1/2 of a medium-sized onion, finely chopped
-  1 jar (28 ounces) light spaghetti sauce, divided
-  2 eggs
-  2 teaspoons garlic powder
-  1 teaspoon dried oregano
-  1/2 teaspoon black pepper
-  1/4 cup olive oil

DIRECTIONS

In a large bowl, combine the turkey, bread crumbs, Parmesan cheese, bell pepper, onion, 1/4 cup spaghetti sauce, the eggs, garlic powder, oregano, and black pepper. With clean hands, combine the mixture until thoroughly mixed. Form into 24 meatballs; set aside.

In a large pot, heat the oil over medium-high heat. Place the meatballs in the pot a few at a time and brown for 2 to 3 minutes, gently turning brown on all sides.

Drain off excess liquid and add the remaining spaghetti sauce to the pot; reduce the heat to low, cover, and simmer for 18 to 20 minutes, or until the meatballs are cooked through.

Nutritional Information Per Serving (3 meatballs): Calories: 239, Fat: 10 g, Cholesterol: 96 mg, Sodium: 748 mg, Carbohydrate: 16 g, Dietary Fiber: 3 g, Sugars: 7 g, Protein: 22 g Diabetic Exchanges: 1 Carbohydrate, 3 Lean Meat

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


ROASTED EGGPLANT DIP

~Shared by Mary S., Nashville, TN

Yield: About 2-1/2 cups

INGREDIENTS

-  1 large head garlic
-  1 eggplant (1 to 1-1/4 pounds), cut in half lengthwise
-  1 small onion, cut into 1/2-inch-thick slices
-  1 ripe tomato, cored, sliced in half and seeded
-  3 tablespoons lemon juice
-  2 tablespoons chopped fresh mint
-  1 tablespoon extra-virgin olive oil
-  1/2 teaspoon salt, or to taste
-  Freshly ground pepper, or to taste

DIRECTIONS

Set oven racks at the two lowest levels; preheat to 450 degrees F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.

Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.

Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.

Nutritional Information Per Serving (per tablespoon): Calories: 11, Fat: 0 g, Cholesterol: 0 mg, Carbohydrate: 2 g, Protein: 0 g, Fiber: 0 g, Sodium: 30 mg
Diabetic Exchanges: Free Food

Source: The Eating Well Diabetes Cookbook


ITALIAN MEATBALL SOUP

~Shared by Mary S., Nashville, TN

Yield: 8 servings (about 2 cups each)  

INGREDIENTS

-  1-1/2 pounds ground turkey
-  2 egg whites
-  1/4 cup seasoned dry bread crumbs
-  4 cloves garlic, minced, divided
-  3 tablespoons Italian seasoning, divided
-  Olive oil cooking spray
-  4 cans (15 ounces each) reduced-sodium chicken broth
-  3 cups water
-  2 cups green beans, diagonally cut into 1/2-inch pieces
-  4 medium carrots, sliced
-  2 medium onions, coarsely chopped
-  8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
-  2 medium plum tomatoes, coarsely chopped
-  Salt and pepper, to taste

DIRECTIONS

Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.

Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.

Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving (about 2 cups): Calories: 270, Fat: 8.7 g, Cholesterol: 31.7 mg, Sodium: 174 mg, Protein: 19 g, Carbohydrate: 30.2 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat

Source: 1,001 Delicious Desserts for People with Diabetes by Linda Eugene, Sue Spitler, and Linda Yoakam


SWEET-AND-SPICY CABBAGE

~Shared by Mary S., Nashville, TN

Yield: 4 servings  

Note: Honey provides 5 g Carbohydrate, or the 1/3 Other Carbohydrate Exchange in this recipe. A sugar substitute can replace the honey and eliminate the Other Carbohydrate Exchange.

INGREDIENTS

-  1 large pear or apple
-  2 tablespoons vegetable oil
-  1/2 red onion, cut into thin wedge strips
-  1/2 teaspoon hot pepper flakes or to taste
-  1/2 small Savoy cabbage, finely shredded
-  2 tablespoons rice vinegar
-  1 tablespoon liquid honey
-  Salt

DIRECTIONS

Cut pear into quarters and core (not necessary to peel). Thinly slice, then cut slices in half.

In a large nonstick skillet, heat oil over high heat until almost smoking. Add pear, onion and hot pepper flakes; stir-fry for 1 minute. Add cabbage and stir-fry for 1 minute more or until wilted.

Stir in rice vinegar and honey; cook, stirring, for 30 seconds. Season with salt to taste; serve immediately.

Nutritional Information Per Serving (4 servings): Calories: 125, Fat: 7 g, Carbohydrate: 17 g, Fiber: 3 g, Protein: 2 g, Sodium: 16 mg, Cholesterol: 0 mg
Diabetic Exchanges: 1/2 Fruit, 1/3 Other Carbohydrate, 1 Vegetable, 1-1/2 Fat

Source: America's Everyday Diabetes Cookbook by Katherine Younker


CHEESY PESTO STUFFED MUSHROOMS

~Shared by Mary S., Nashville, TN

Yield: 6 Servings

INGREDIENTS

-  14 oz. large stuffing mushrooms (approximately 16)
-  3/4 cup packed basil leaves
-  1-1/2 tablespoons olive oil
-  1-1/2 tablespoons toasted pine nuts
-  1 tablespoon grated Parmesan cheese
-  1/2 teaspoon minced garlic
-  2 tablespoons chicken stock or water
-  1/4 cup 5% ricotta cheese

DIRECTIONS

Preheat oven to 425 degrees F. Spray a baking sheet with vegetable pan spray.

Wipe mushrooms clean and gently remove stems; reserve for another purpose. Put caps on baking sheet.

Put basil, olive oil, pine nuts, Parmesan and garlic in food processor; process until finely chopped, scraping down sides of bowl once. Add stock through the feed tube and process until smooth. Add ricotta and process until mixed.

Divide mixture evenly among mushroom caps. Bake for 10 to 15 minutes or until hot.

Nutritional Information Per Serving (4 mushrooms): Calories: 68, Fat: 5 g, Carbohydrate: 4 g, Fiber: 1 g, Protein: 3 g, Sodium: 62 mg, Cholesterol: 4 mg
Diabetic Exchanges: 1 Vegetable, 1 Fat

Source: The Best Diabetes Cookbook by Katherine Younker

BARBECUED PORK TENDERLOIN

~Shared by Barb C., Chula Vista, CA
 
3/4 lb. pork tenderloin
1/2 cup low-sugar barbecue sauce
1 garlic clove, crushed
1/2 tsp. hot pepper sauce

Prepare a medium fire in grill. Remove fat from pork and butterfly it: Slice almost in half lengthwise and open like a book. Combine barbecue sauce, garlic and hot sauce.

Grill pork 5 minutes. Turn and cook another 5 minutes. Brush 2 tablespoons sauce over pork and grill 2 more minutes (to 160 degrees). Remove from grill.

Heat remaining sauce. Slice pork at an angle. Spoon on warm sauce or serve it on the side.

Serve with 3/4 pound (about 1 1/2 cups) plain deli potato salad, jazzed up by stirring in 2 tablespoons sweet pickle relish, 2 thinly sliced scallions and salt and freshly ground pepper to taste.

Makes 2 servings.


BREAKFAST EGG SANDWICH

~Shared by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS

-  2 whole eggs
-  4 egg whites
-  2 ounces lean ham, torn into bite-size pieces (1/2 cup)
-  Salt and freshly ground black pepper, to taste
-  Olive oil cooking spray
-  4 slices whole-wheat bread

DIRECTIONS

Whisk together whole eggs and egg whites. Stir in ham, salt, and pepper.

Heat a medium nonstick skillet over medium heat, spray with cooking spray, and add the egg mixture. Let sit for 3 to 4 minutes without stirring. Flip eggs over and cook 30 seconds.

Toast bread and spray one side of each slice with cooking spray. Divide eggs in half. Fold each half to fit in between the two bread slices, sprayed sides in.

Nutritional Information Per Serving (1 sandwich): Calories: 291, Fat: 9 g, Cholesterol: 229 mg, Sodium: 844 mg, Carbohydrate: 27 g, Dietary Fiber: 4 g, Sugars: 4 g, Protein: 26 g
Diabetic Exchanges: 2 Starch, 2 Lean Meat, 1/2 Fat

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


HONEY AND SOY GLAZED SALMON

~Shared by Maggie, TX

Servings: 2 Servings

Ingredients
2 tb Honey (I only use honey from OhioHoney.com!)
2 tb Soy sauce
1 1/2 tb Fresh lime juice
2 ts Dijon mustard
1 tb Water
2 ts Vegetable oil
2 6 ounce pcs salmon fillet

Preparation
In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small nonstick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, 1 minute. Pour glaze over salmon.

Source: Gourmet Magazine, February 1997

BACON BAKED CHICKEN

4 slices bacon
4 chicken breasts, deboned
1 pint sour cream
2 cans cream of mushroom soup

Preheat oven to 350. Wrap uncooked bacon slices around chicken breasts and place in a baking dish. Mix sour cream and soup and spoon the mixture over the chicken. Cover dish with foil and bake 1 hour.


SEAFOOD ANTIPASTO ALLA VENEZIA

Serves: 4

Ingredients:

6 medium shrimp, cleaned and peeled
6 small mussels, bearded and scrubbed
6 large clams, bearded and scrubbed
6 small razor clams, bearded and scrubbed
6 large mussels, bearded and scrubbed
6 small calamari, cleaned and gutted
1 small (1 pound) lobster
1 pound crab meat
1 cup extra virgin olive oil
Juice and zest of 4 lemons
1 tablespoon hot chili flakes
2 bunches Italian parsley, finely chopped to yield 1/2 cup

Bring 6 quarts water to boil and set up ice bath.

Cook shrimp for 1 1/2 minutes and plunge into ice bath. Cook calamari 1 minute and do the same. Cook lobster for 8 minutes and then cool in ice bath.

In a large saute pan, place mussels and clams with 1 cup of water and bring to a boil. Cover and steam, removing each shellfish as it opens until they are all done. Discard those shellfish which do not open. Keeping each open shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chilies and 1 to 2 tablespoons parsley. Do the same with the crab meat. Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.


COCONUT COOKIES

Blend:
½ cup shortening
½ cup white sugar
½ cup brown sugar

Add:
1 unbeaten egg
1 tsp. Vanilla

Sift together:
3/4 cup flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt

Add both mixtures together.

Mix in:
1 cup oatmeal
1 cup coconut
1 cup chocolate chips (optional)
1 cup raisins (optional)

Bake at 350F for about 10 minutes.


BAKED FRENCH ONION SOUP

6 large onions, thinly sliced
3-4 garlic cloves finely minced
3-4 T. olive oil
5 cans beef broth
1/4 t. garlic powder
1/4 t. onion powder
1/3 t. black pepper
8 slices white bread
1 C. shredded Parmesan cheese
8 slices Provolone

Preheat oven to 325. Remove the crusts from the bread. Bake bread pieces 15-20 minutes or until lightly browned & crisped. Set aside. Saute' onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes making sure garlic does not brown. Stir in beef broth and seasonings. Bring to a boil; reduce heat and simmer 30-40 minutes. Adjust seasonings to taste adding salt and pepper as desired. Ladle the soup into ovenproof serving bowls. Cover soup with slice of bread. Top with Provolone cheese and sprinkle with Parmesan. Place serving bowls under broiler set on high. Broil 6-7 minutes or until cheese is bubbly and has some browning. Serve with additional Parmesan cheese.


GRILLED PORK PANINI

4 pork cube steaks or cutlets
1/2 c. purchased pesto
8 slices Italian bread
4 (1oz.) slices provolone cheese
olive oil

1. In non-stick skillet, cook pork quickly, browning on both sides, about 4-5 min. per side.

2. Spread 1 Tbsp. pesto on each slice of bread.

3. Top four slices of bread with sliced pork chops and cheese; top each sandwich with remaining bread.

4. Lightly brush outer surface of sandwiches with olive oil; grill in a medium-hot skillet until toasted on each side.


SPANISH STYLE RICE

Prep & Cooking Time:  40 min.
Yield: 4 servings
Serving Size: 4.000 ounces

1/2 tsp white pepper
3-6 drops hot pepper sauce (TABASCO)
1/2 cup raw, chopped celery  
1 raw, pressed garlic clove
1 raw, medium onion, diced  
1/2 cup uncooked white rice
12 oz canned, red tomatoes, (diced, no salt added)
 
Directions:
In a large saucepan, over high heat, combine 1 cup water, garlic, celery and onions. Bring to a boil then reduce heat. Simmer for 3-5 minutes. Do not drain mixture.

Stir in undrained tomatoes, uncooked rice, white pepper and pepper sauce.

Bring to a boil, reduce heat and simmer for 20 minutes, making sure rice is tender and most liquid is absorbed.
 
Nutrition Facts
Per 4.000 ounces 
Total Calories: 88 Carbohydrates: 19.40 g
Total Fat: 0.16 g Protein: 2.47 g
Sat Fat: 0.04 g Fiber: 2.01 g
Cholesterol: 0 mg Sodium: 37 mg
Diabetic exchange: Starch: 0.300
Vegetable: 2.000


CRANBERRY CREAM SALAD

1 8 oz package cream cheese (softened)
2 cups powdered sugar
1 can cranberry sauce (with berries, not jellied)
1 container whipped topping
2 Tablespoons orange zest
1 cup chopped walnuts

Cream together the softened cream cheese and powdered sugar with a hand mixer. Add the cranberry sauce and orange zest and stir by hand. Once combined, gently fold in the whipped topping and chopped walnuts.

Notes: This is a super easy and fast side dish that will win over cranberry's harshest critics. The walnuts are optional, but they make a tasty, crunchy addition.

Servings: 8


PARMESAN CRUSTED CHICKEN

Serves: 4
Prep Time: 10 Minute(s)
Cook Time: 20 Minute(s)

Ingredients:
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs

Instructions:
Preheat oven to 425°.

Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.

Bake 20 minutes or until chicken is thoroughly cooked.

Also terrific with Hellmann's® or Best Foods® Light Mayonnaise or Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise.
Cost per recipe*: $7.16
Cost per serving*: $1.79
*Based on average retail prices at national supermarkets.

Source: Best Foods