Newsletter Archive | Newsletter Forum | Read the issue Online |

Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews, Reader Comments Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good evening and welcome to your Wednesday edition of A to Z Recipes Newsletter. Have you ever gone on an 8-day vacation and not been completely unpacked a week after you return? I am ashamed to admit it, but we still have a few items that remain in plastic baggies. Sort of makes me wonder... if I can live without that stuff for a week at home, then maybe I didn't really need it for those 8 days? Hmm... The next trip for a2z'ers is already on the drawing board. It is being planned in the A to Z Recipes QT Chat Forum. Visit there often and learn as more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer. You will love placing a face with the names of other readers you've seen here over the years. This has the markings of our largest gathering yet! Please share your favorite potato recipes with us for the Monthly Theme issue topic: Positively Potatoes. Sunday is the last day to get them in to me. How about it... have you shared yours yet? Please visit the Monthly Theme - Recipe Submission section to read all about it and how to share your theme recipes with us here. Keeping A to Z Recipes going takes more than just Monthly Theme recipes. We need recipes for regular issues, like this one. Why there's more than 50 recipes in this issue alone. Visit the Monthly Theme - Recipe Submission section for details and links to be used. Thanks! Is this the sweetest honey bee you've ever seen? It's our very own Lucy Wellhausen sharing her special brand of Ohio Honey with the folks at the Cleveland Botanical Gardens last weekend. What a cutie (and faithful a2z'er!). I maintain that the best-tasting (and freshest!) honey around is available from Lucy at OhioHoney.com. I may still be reaching into plastic baggies for toiletries but the recipes are unpacked and ready for sampling. Look at who did all the sharing for you today: Luanne, FL Larry Holmes, Toronto, Canada Jim E., WA State Bill Anatooskin, Burnaby, BC, Canada Doe, Oliver, B.C. Larry J., Spring Hill, TN Billie, Hayward, WI Treva, NC Jean, Syracuse, NY Jim D., WA State Linda H., Rosharon, TX Patricia, Charlevoix, MI Jessica, Corfu, Greece Marilyn, Canton, OH Chris M., NM Leasa, IA Marty B., Tell City, IN Mary S., Nashville, TN Johnny, LA Pat, Merritt Island, FL Shirley, WA State Dorie, IL Aafrin, Pune, India We'll see you here again on Sunday with a very special issue, God willing.

Just a Pinch of Kindness

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself! Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

Be careful about reading health books. You may die of a misprint. ~Mark Twain Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Ramblings

40 Tips for Better Life ~Shared by Luanne, FL 1. Take a 10-30 minute walk every day. And while you walk, smile. It is the ultimate anti-depressant. 2. Sit in silence for at least 10 minutes each day. Buy a lock if you have to. 3. Buy a DVR and tape your late night shows and get more sleep. 4. When you wake up in the morning complete the following statement, 'My purpose is to __________ today.' 5 Live with the 3 E's -- Energy, Enthusiasm, and Empathy. 6. Play more games and read more books than you did in 2007. 7. Make time to practice meditation and prayer. They provide us with daily fuel for our busy lives. 8. Spend time with people over the age of 70 and under the age of 6. 9. Dream more while you are awake. 10. Eat more foods that grows on trees and plants and eat less food that is manufactured in plants. 11. Drink green tea and plenty of water.. Eat blueberries, wild Alaskan salmon, broccoli, almonds & walnuts. 12. Try to make at least three people smile each day. 13. Clear clutter from your house, your car, your desk and let new and flowing energy into your life. 14. Don't waste your precious energy on gossip, energy vampires, issues of the past, negative thoughts or things you cannot control. Instead invest your energy in the positive present moment. 15. Realize that life is a school and you are here to learn. Problems are simply part of the curriculum that appear and fade away like algebra class but the lessons you learn will last a lifetime. 16. Eat breakfast like a king, lunch like a prince and dinner like a college kid with a maxed out charge card. 17. Smile and laugh more. It will keep the energy vampires away. 18. Life isn't fair, but it's still good. 19. Life is too short to waste time hating anyone. 20. Don't take yourself so seriously. No one else does.  21. You don't have to win every argument. Agree to disagree. 22. Make peace with your past so it won't spoil the present. 23. Don't compare your life to others'. You have no idea what their journey is all about. 24. No one is in charge of your happiness except you. 25. Frame every so-called disaster with these words: 'In five years, will this matter?' 26. Forgive everyone for everything. 27. What other people think of you is none of your business. 28. GOD heals everything  29. However good or bad a situation is, it will change. 30. Your job won't take care of you when you are sick. Your friends will. Stay in touch. 31. Get rid of anything that isn't useful, beautiful or joyful. 32. Envy is a waste of time. You already have all you need. 33. The best is yet to come. 34. No matter how you feel, get up, dress up and show up. 35. Do the right thing! 36. Call your family often. (Or email them to death!!!) Hey I'm thinking of ya!  37. Each night before you go to bed complete the following statements: I am thankful for __________.  Today I accomplished _________. 38. Remember that you are too blessed to be stressed. 39. Enjoy the ride. Remember this is not Disney World and you certainly don't want a fast pass. You only have one ride through life so make the most of it and enjoy the ride. 40. Please share this with everyone you care about. May your troubles be less,  May your blessings be more,  May nothing but happiness  Come through your door! Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Did You Know?

INTERESTING GEOGRAPHY  ~Shared by Larry Holmes, Toronto, Canada Alaska  More than half of the coastline of the entire United States is in Alaska.  Amazon  The Amazon rainforest produces more than 20% the world's oxygen supply. The Amazon River pushes so much water into the Atlantic Ocean that more than one hundred miles at sea off the mouth of the river, one can dip fresh water out of the ocean. The volume of water in the Amazon river is greater than the next eight largest rivers in the world combined and three times the flow of all rivers in the United States.  Antarctica  Antarctica is the only land on our planet that is not owned by any country. Ninety percent of the world's ice covers Antarctica. This ice also represents seventy percent of all the fresh water in the world. As strange as it sounds, however, Antarctica is essentially a desert. The average yearly total precipitation is about two inches. Although covered with ice (all but 0.4% of it), Antarctica is the driest place on the planet, with an absolute humidity lower than the Gobi desert.  Brazil  Brazil got its name from the nut, not the other way around.  Canada  Canada has more lakes than the rest of the world combined. Canada is an Indian word meaning 'Big Village.'  Chicago  Next to Warsaw, Chicago has the largest Polish population in the world.  Detroit  Woodward Avenue in Detroit, Michigan, carries the designation M-1, named because it was the first paved road anywhere.  Damascus, Syria  Damascus, Syria, was flourishing a couple of thousand years before Rome was founded in 753 BC, making it the oldest continuously inhabited city in existence.  Istanbul, Turkey  Istanbul, Turkey, is the only city in the world located on two continents.  Los Angeles  Los Angeles' full name is El Pueblo de Nuestra Senora la Reina de los Angeles de Porciuncula --and can be abbreviated to 3.63% of its size: L.A.  New York City  The term 'The Big Apple' was coined by touring jazz musicians of the 1930's who used the slang expression 'apple' for any town or city. Therefore, to play New York City is to play the big time - The Big Apple. There are more Irish in New York City than in Dublin, Ireland; more Italians in New York City than in Rome, Italy; and more Jews in New York City than in Tel Aviv, Israel.  Ohio There are no natural lakes in the state of Ohio, every one is manmade.  Pitcairn Island  The smallest island with country status is Pitcairn in Polynesia, at just 1.75 sq. miles/4,53 sq. km.  Rome  The first city to reach a population of 1 million people was Rome, Italy in 133 B.C. There is a city called Rome on every continent.  Siberia  Siberia contains more than 25% of the world's forests.  S.M.O.M.  The actual smallest sovereign entity in the world is the Sovereign Military Order of Malta (S.M.O.M.). It is located in the city of Rome, Italy, has an area of two tennis courts, and as of 2001 has a population of 80, 20 less people than the Vatican. It is a sovereign entity under international law, just as the Vatican is.  Sahara Desert  In the Sahara Desert, there is a town named Tidikelt, which did not receive a drop of rain for ten years. Technically though, the driest place on Earth is in the valleys of the Antarctic near Ross Island. There has been no rainfall there for two million years.  Spain  Spain literally means 'the land of rabbits.'  St. Paul, Minnesota  St. Paul, Minnesota, was originally called Pig's Eye after a man named Pierre 'Pig's Eye' Parrant who set up the first business there.  Roads  Chances that a road is unpaved in the U.S.A.: 1%, in Canada: 75%.  Texas  The deepest hole ever made in the world is in Texas. It is as deep as 20 empire state buildings but only 3 inches wide.  United States  The Eisenhower interstate system requires that one mile in every five must be straight. These straight sections are usable as airstrips in times of war or other emergencies.  Waterfalls  The water of Angel Falls (the World's highest) in Venezuela drops 3,212 feet (979 meters). They are 15 times higher than Niagara Falls.  So, didn't it feel good to learn something new today???  Unfortunately, most of us are at that age where what we learn today, we forget tomorrow. But, give it a shot anyway!.... Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: Positively Potatoes September is National Potato Month. In celebration of this wonderful vegetable, we will be collecting your favorite recipes that contain potatoes. I'll bet you didn't know that ONE medium-sized potato, eaten with the skin on: Is just 110 calories. Has nearly half of the Daily Value for vitamin C. Is one of the best sources of potassium and fiber in the produce section. Is a great way to eat your veggies! Join in the tater frenzy by sharing your potato favorites in our current Monthly Theme topic of Positively Potatoes. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Positively Potatoes We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Positively Potatoes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Positively Potatoes. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Positively Potatoes has a deadline of August 31, 2008, and will be posted on September 7, 2008. Please use this email link to submit a recipe for theme recipes: Positively Potatoes As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our August Birthday Babies: 2nd Erica C. in Arizona 2nd Sandy M. in Port St. Lucie, Florida 2nd Mary Jane in Groveport, Ohio 5th Clifford S. in Winona, Minnesota 5th Deborah P. in Huntsville, Alabama 6th Sally P. in Grants Pass, Oregon 9th Elizabeth S. in Cerritos, California 11th Nancy in New Mexico 11th Don in Walkerton, Indiana 12th Patti in Maryland 12th Kemi O. in Lagos, Nigeria 13th Rebecca C. in Chesapeake, Ohio 13th Ann P. in Kinston, North Carolina 13th Carolyn C. in Millsboro, Delaware 13th Chef Paul Kirk in Roeland Park, Kansas 14th Debbie in Tillson, New York 14th Tanya in Indianapolis, Indiana 14th Lisa P. in Morehead City, North Carolina 15th Linda H. in Rosharon, Texas 15th LaNette P. in Golden Valley, Arizona 16th Fay in Sydney, Australia 17th Nancy H. in Montgomery, Texas 17th Jeri K. in Brooklyn, New York 18th Evelyn in Sault Ste Marie, Ontario, Canada 19th Ann S. in Titusville, Florida 19th Katie B. in Scranton, South Carolina 19th Shirley M. in Olney, Illinois 20th Lois Jean F. in Brandenburg, Kentucky 20th Elizabeth P. in LaFayette, Georgia 21st Diane in Friesland, Wisconsin 21st LaDonna in Corvallis, Oregon 21st Cindy in Gardner, Illinois 21st Connie in West Chester, Ohio 21st Mary Ann in Waukesha, Wisconsin 23rd Lisa in Belmont, North Carolina 23rd Tamie O. in Bedford, Pennsylvania 25th Marsha P. in Cynthiana, Kentucky 26th Charlie J. in Mobile, Alabama 26th Luanne T. in Deltona, Florida 26th Janet E. in North Little Rock, Arkansas 27th Tammy in Albemarle, North Carolina 29th Carol R. in Lee's Summit, Missouri 30th Tom W. in Amesbury, Massachusetts 30th Valerie in Sparta, Tennessee 30th Sharon B. in Prescott, Ontario, Canada 30th Jean in Newport, Tennessee 31st Evelyn C. in Palm Harbor, Florida 31st Ron J. in The United Kingdom 31st Linda D. in Eastbourne, United Kingdom 31st Karen in Hughson, California Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

Summer Classes for Men at THE ADULT LEARNING CENTER ~Shared by Jim E., WA State REGISTRATION MUST BE COMPLETED by Friday, August 29th 2008 NOTE: DUE TO THE COMPLEXITY AND DIFFICULTY LEVEL OF THEIR CONTENTS, CLASS SIZES WILL BE LIMITED TO 8 PARTICIPANTS MAXIMUM Class 1 How To Fill Up The Ice Cube Trays--Step by Step, with Slide Presentation. Meets 4 weeks, Monday and Wednesday for 2 hours beginning at 7:00 PM. Class 2 The Toilet Paper Roll--Does It Change Itself? Round Table Discussion. Meets 2 weeks, Saturday 12:00 for 2 hours. Class 3 Is It Possible To Urinate Using The Technique Of Lifting The Seat and Avoiding The Floor, Walls and Nearby Bathtub?--Group Practice. Meets 4 weeks, Saturday 10:00 PM for 2 hours. Class 4 Fundamental Differences Between The Laundry Hamper and The Floor--Pictures and Explanatory Graphics. Meets Saturdays at 2:00 PM for 3 weeks. Class 5 Dinner Dishes--Can They Levitate and Fly Into The Kitchen Sink? Examples on Video. Meets 4 weeks, Tuesday and Thursday for 2 hours beginning at 7:00 PM Class 6 Loss Of Identity--Losing The Remote To Your Significant Other. Help Line Support and Support Groups. Meets 4 Weeks, Friday and Sunday 7:00 PM Class 7 Learning How To Find Things--Starting With Looking In The Right Places And Not Turning The House Upside Down While Screaming. Open Forum Monday at 8:00 PM, 2 hours. Class 8 Health Watch--Bringing Her Flowers Is Not Harmful To Your Health. Graphics and Audio Tapes. Three nights; Monday, Wednesday, Friday at 7:00 PM for 2 hours. Class 9 Real Men Ask For Directions When Lost--Real Life Testimonials. Tuesdays at 6:00 PM Location to be determined Class 10 Is It Genetically Impossible To Sit Quietly While She Parallel Parks? Driving Simulations. 4 weeks, Saturday's noon, 2 hours. Class 11 Learning to Live--Basic Differences Between Mother and Wife. Online Classes and role-playing Tuesdays at 7:00 PM, location to be determined Class 12 How to be the Ideal Shopping Companion Relaxation Exercises, Meditation and Breathing Techniques. Meets 4 weeks, Tuesday and Thursday for 2 hours beginning at 7:00 PM. Class 13 How to Fight Cerebral Atrophy--Remembering Birthdays, Anniversaries and Other Important Dates and Calling When You're Going To Be Late. Cerebral Shock Therapy Sessions and Full Lobotomies Offered. Three nights; Monday, Wednesday, Friday at 7:00 PM for 2 hours. Class 14 The Stove/Oven--What It Is and How It Is Used. Live Demonstration. Tuesdays at 6:00 PM, location to be determined. Upon completion of any of the above courses, diplomas will be issued to the survivors. Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes

SAVANNAH, GEORGIA THE LADY & SONS LASAGNA This is a Paula Deen recipe and made famous at her The Lady & Sons Restaurant in Savannah, Georgia. Sauce: 2 cups canned, diced tomatoes  2 cups tomato sauce  1 cup water  1/2 cup onions, diced  1/2 cup green bell peppers, diced  2 cloves garlic, diced  1/4 cup chopped, fresh parsley leaves  11/2 teaspoons Italian Seasoning  11/2 teaspoons The Lady's House Seasoning, recipe follows  1 1/2 teaspoons seasoning salt  1 1/2 teaspoons sugar  2 bay leaves  1 1/2 pounds ground beef  6 to 9 Long strips lasagna noodles  12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan  1 cup Gruyere cheese, grated  1 cup Swiss cheese, grated  2 cups cheddar, grated  1 (8-ounce) package cream cheese  1 cup mozzarella, grated To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.  Preheat oven to 350 degrees F.  To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce. This may be covered and refrigerated at this point. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total. House Seasoning:  1 cup salt  1/4 cup black pepper  1/4 cup garlic powder  Mix ingredients together and store in an airtight container for up to 6 months.  Yield: 1 1/2 cups Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews, Reader Comments

Recipe Name: Potato Kartoshnik Submitted by: William (Uncle Bill) Anatooskin Posted on: May 9, 2007 Review by: Doe, Oliver, B.C. If you haven't tried this recipe, all I can ask is why the heck not? It's become one of my tried & true favorites. It is simply superb, easy & oh so very tasty. It will become a standby for potlucks, open houses, a just a plain family standby. The only difference I made was to add a little dry mustard & cayenne to heighten the cheese flavor, also a little nutmeg, to heighten the potato flavor. I had smidgen of parmesan that got thrown in, also Buy Low Foods had on bacon ends, that too got thrown in. It's so very easy to prepare, the taste is out of this world. It can be used for breakfast brunches, or supper side dish. I applaud you Bill sir for sharing this one with us. Now I've got to try that Potato Cheese Soup with the advent of cool weather. KARTOSHNIK - (Potato Cake) ~Shared by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" http://www.unclebillskitchen.com Creator of the Dilly Core, a handy new kitchen tool. The Kartoshnik looks like a cake but is eaten like a potato. Serve with your main meal. This recipe was given to me by my grandmother over 50 years ago. Since then, I have modified the recipe and it is even better than the original. 3 large potatoes, peeled and diced  4 large eggs  1/4 cup whipping cream  3/4 teaspoon salt  3/4 cup grated Swiss cheese  3/4 cup grated sharp cheddar cheese  1 small onion, finely chopped  3 teaspoons baking powder  1/2 cup melted butter  1/2 cup sour cream or plain yogurt  1/2 cup finely chopped green onions (scallions) In a medium size saucepan, add potatoes, cover with water and bring to boil.  Reduce heat and cook until done about 15 minutes.  When done, drain and discard water.  Mash potatoes and set aside.  Preheat oven to 450 F degrees.  In a mixing bowl, beat eggs, add whipping cream and salt and whisk until well blended.  Add mashed potatoes and whisk until blended.  Add both grated cheeses and finely chopped onion and mix well.  Add baking powder and stir to incorporate.  Prepare a 9 inch square oven-proof casserole dish by spraying with a vegetable oil or rubbing inside with butter.  Pour potato mixture into prepared dish and level.  Bake in preheated 450 F oven for 35 minutes or until the top has a nice light golden color.  Remove from oven and let cool for 5 minutes before cutting.  In a small saucepan, melt 1/2 cup butter.  Cut Kartoshnik into 3 inch squares.  When serving, sprinkle with melted butter, add a dollop of sour cream or yogurt and a sprinkling of chopped green onions.  This recipe doubles very well. However, use only 6 eggs and 4 teaspoons of baking powder. Baking time is still the same, 35 minutes at 450 F. If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind POMANDER PORK ~Shared by Larry J., Spring Hill, TN Marinade to perfection. INGREDIENTS: 1 (5-pound) boneless pork loin  For Marinade: 1/2 cup fresh lemon juice 1/2 cup soy sauce 1/2 cup red wine 1/2 teaspoon ground ginger  For Sauce: 2/3 cup sugar 1 tablespoon cornstarch 1/2 teaspoon salt 20 whole cloves, tied in cheesecloth 1/2 teaspoon cinnamon 1 tablespoon grated orange zest 1 cup fresh orange juice 3 orange slices, halved (optional)  TO PREPARE: For marinade: Combine ingredients and pour over pork. Cover and refrigerate overnight, turning occasionally. Remove pork from marinade. Bake in a 350-degree oven for 2-1/2 hours, basting often with marinade. Serve with orange sauce. For sauce: In a saucepan, combine sugar, cornstarch, salt, cloves, cinnamon, orange zest and orange juice. Simmer over medium heat until thickened and clear. Remove cloves. Add orange slices, if desired. Cover and remove from heat. Serves: 6 - 8 BILLIE'S CHOCOLATE CHIP-COFFEE COOKIES ~Shared by Billie, Hayward, WI I've attached the recipe that is a neighborhood and township favorite. It's a chocolate chip coffee cookie with a few twists. As much as I like chocolate chip cookies, I thought they needed something. So, I got thinking, "I drink coffee when I eat these. Maybe some freshly ground coffee in them might make a difference. It did, but then I went a bit further and added chocolate (cocoa) nibs. Last year, I brought three dozen of these cookies as my donation for the bake sale at the annual township picnic. People raved about them. This year, I showed up early and thought I'd just help set things up. Four different women told me to go home and bring the cookies instead! SO, I baked a batch and printed out copies of the recipe. It's time this recipe is shared with more people. I hope you enjoy them as much as my family, neighbors and friends do. (WARNING: Not responsible for their rapid disappearance.) 2 ¼ Cups All Purpose Flour 1 tsp Baking Soda 1 tsp salt  1 Cup softened butter or margarine ¾ Cup packed Brown Sugar ¾ Cup Granulated Sugar 1 tsp Vanilla 2 Large Eggs 4 tsp Fresh Ground Coffee  2 Cups Chocolate Chips ¾ Cup Unsalted Sunflower Seeds  1/3 Cup Chocolate Nibs # Note: Amount and type of nuts of nuts may vary depending on individual tastes. Preheat oven to moderate heat (375 Degrees F or 190 Degrees Celsius) Optional: Other nuts may be used, but it won’t be the same. For a real treat, substitute Chocolate Nibs for the Sunflower Seeds or nuts. Cream Butter and both sugars in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add vanilla and coffee, mixing thoroughly. Once these are mixed well, let the mixture rest for 15 minutes to allow the coffee to moisten. As the wet ingredients are resting, use a small mixing bowl and combine the flour salt and baking soda. After allowing for the 15 minutes for the moist ingredients to rest, gradually mix in the flour mixture. Once this is thoroughly mixed, add in the crunchy bits i.e.: chocolate chips, sunflower seeds, nuts, chocolate nibs, etc. When well mixed, place cookie dough in refrigerator for 15-20 minutes to chill. Use rounded Tablespoon or melon scoop to measure amounts of dough onto ungreased cook sheet.  Note: Parchment paper works great for avoiding messy cleanup of melted chocolate on used cookie sheets. Bake for 9-11 minutes.  Cool on cookie sheets for two minutes and place on cooling racks for final cooling. For altitudes over 5,200 feet: Increase Flour to 2 ½ Cups. Add 2tsp water with flour and reduce both granulated and brown sugars to 2/3 Cup each. Bake for 8-10 minutes. *Note: Swiss Water Processed Decaf Coffee may be substituted for regular coffee and Carob Chips may be substituted for chocolate chips for those that want to cut down on caffeine. Regular Decaf coffee uses formaldehyde to take out caffeine, so it is not recommended. These are really nice with a cold glass of milk just before going to bed. Enjoy. MISSOURI MUD COOKIES (no bake) ~Shared by Treva, NC 2 c. sugar  1/4 c. butter  1/2 c. milk  5 T. cocoa  3 c. quick cooking oats  1/2 c. crunchy peanut butter  1 t. vanilla  Mix sugar, butter, milk and cocoa. Bring to a rolling boil for 1 minute. Remove from heat and add peanut butter, vanilla, dash of salt, and oats.  Stir well. Let cool and drop by teaspoonfuls onto waxed paper. Peanut butter may be substituted with nuts or coconut. STEAK PINWHEELS STUFFED WITH SPINACH AND BACON ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ Makes 4 servings Prep: 30 minutes Grill: 12 minutes Ingredients 8 slices bacon 1 1- to 1-1/2-pound beef flank steak or beef top round steak 1/2 teaspoon lemon-pepper seasoning 1/4 teaspoon salt 1 10-ounce package frozen chopped spinach, thawed and well drained 2 tablespoons fine dry bread crumbs 1/2 teaspoon dried thyme, crushed 1/4 teaspoon lemon-pepper seasoning Dash salt Directions 1. In a large skillet cook bacon just until done but not crisp. Drain on paper towels. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. Place steak between 2 pieces of plastic wrap. Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle. Remove plastic wrap. Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top. Arrange the bacon lengthwise on the steak.  2. In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt. Spread the spinach mixture over the bacon. Roll up meat from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Cut between toothpicks into eight 1-inch slices. Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed. Makes 4 servings.  To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers. Remove wooden toothpicks. Place pinwheels on the rack of an uncovered grill. Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.  Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once. Remove toothpicks.  To Freeze Two: Place two pinwheels into each of 2 individual freezer containers. Seal, label, and freeze for up to 3 months. To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator. Cook according to the directions above.  Nutritional Information Nutritional facts per serving calories: 281, total fat: 15g, saturated fat: 6g, cholesterol: 68mg, sodium: 671mg, carbohydrate: 6g, protein: 31g PORK CARNITAS WITH CARAMELIZED ONIONS AND CHIPOTLE ~Shared by Jim D., WA State “Carnitas” is Spanish for “little meats.” This dish is simply small bits of port that simmer for a long period of time until tender. Carnitas are usually eaten with salsa or over a bed of rice. They can be used as a filling for tacos in place of ground beef. You can also make burritos with grated jicama, sliced roasted red peppers, and chopped avocado wrapped in soft corn or flour tortillas. Ingredients: 2 teaspoons chopped fresh oregano  1 teaspoon freshly ground black pepper  1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into (1-inch) cubes  2 bay leaves  2 teaspoons olive oil  Cooking Spray  2 cups chopped onion (about 2 medium)  6 garlic cloves, minced  1 teaspoon salt  1/2 teaspoon ground cumin  1 chopped chipotle chile, canned in adobo sauce  1 (14-ounce) can fat-free, less-sodium chicken broth  1 tablespoon chopped fresh cilantro  2 teaspoons fresh lime juice  Directions: Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat the pork. Refrigerate 8 hours or overnight.  Heat oil in a large nonstick skillet over medium-high heat. Remove port from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove pork mixture from pan; set aside.  Coat pan with cooking spray. Add onion and garlic; saute 5 minutes or until lightly browned. Stir in salt, cumin, and chile. Return pork to pan; and broth. Bring to a simmer; cover. Cook 2 hours or until port is very tender. Remove from heat; discard bay leaves. Stir in cilantro and juice.  Yield: 6 servings (serving size: 1/2 cup). Aprox Nutritional Information per serving: Calories 191 Fat 7.4g Fiber 1.2g  Source: The Best of Cooking Light 9 (March 2008) CONFETTI RICE ~Shared by Treva, NC 1 T. butter  1 medium onion, chopped  2 cloves garlic, minced  1 c. long grain rice, uncooked  1/4 t. cumin  1/4 t. chili powder  1/4 t. salt  1 T. vegetable or chicken bouillon powder  2 c. water  1/4 c. yellow pepper, finely chopped  1/4 c. red pepper, finely chopped  1/4 c. green pepper, finely chopped  In a large saucepan, melt butter over medium-high heat. Add onion and garlic. Cook for about 3 minutes, stirring often, until onion is soft.  Add rice, cumin, chili powder and salt. Heat and stir for about 1 minute until rice is coated.  Add bouillon powder and water. Stir. Bring to boil. Reduce heat to medium-low. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat.  Add red pepper, yellow pepper and onion. Stir until just combined. Cover. Let stand for 5 minutes. ITALIAN BEEF PIE ~Shared by Linda H., Rosharon, TX 1 lb. ground beef 1/2 med. chopped onion 2 pkgs. frozen spinach or chopped broccoli 1 can cream of celery soup 1 c. sour cream Salt, pepper, garlic powder 8 oz. Mozzarella cheese Brown meat and onion, drain well. Cook and drain spinach or broccoli. Combine beef, spinach/broccoli, soup and sour cream. Season to taste. Pour into oiled 9x13 inch casserole; top with grated or sliced cheese. Bake at 350 degrees for 30 minutes. Serves 6. Freezes well. Source: COOKS.COM CHICKEN COMBO ~Shared by Patricia, Charlevoix, MI 1 101/2 ounce can condensed cream of chicken soup 1 101/2 ounce can condensed cream of celery soup 11/4 cups water 11/3 cups instant rice 1 13-ounce can boned chicken, or 11/2 cups diced chicken 2-ounce jar sliced pimentos, drained 1 31/2 ounce can French fried onion rings (heated) Snipped parsley (optional) Combine all ingredients except fried onions and parsley in a 21/2 quart skillet. Cover and cook for 15 minutes on medium low heat. Stir and serve with fried onion rings or chow mien noodles. Garnish with chopped parsley. LAYERED PUMPKIN LOAF ~Shared by Treva, NC 1 c. canned pumpkin  1 c. plus 2 T. sugar, divided  1/2 c. packed brown sugar  4 egg whites, divided  1/2 c. milk  1/4 c. canola oil  2 c. flour  2 & 1/2 t. baking powder  2 t. pumpkin pie spice  1/4 t. salt  1 8-oz. pkg. low fat cream cheese  Preheat oven to 350°. Grease bread pan and set aside. Mix pumpkin, 1 cup sugar, brown sugar, 3 of the egg whites, milk and oil in large bowl.  Add flour, baking powder, pie spices, and salt; stir until just moistened.  Beat cream cheese, remaining sugar and remaining egg white with wire whisk until blended.  Spoon half the batter into pan; spoon cheese evenly over. Cover with remaining batter.  Bake one hour 5 minutes or until toothpick comes out clean. Run knife around edges of pan to loosen. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely. APRICOT GINGER CARROTS ~Shared by Jessica, Corfu, Greece On the way to looking for something else. We tried it and it's delicious! (Also worked well on yellow squash, I'm trying it out on all the veggies in the garden.) Yield: 8 Ingredients: 2 pounds Baby carrots; prepeeled  2 tablespoons Butter  2 Green onions  1 large Garlic clove; minced  1 tablespoon Fresh Ginger; Minced  1/3 cups Apricot Jam  3 tablespoons Packed brown sugar  1 tablespoon Balsamic vinegar  1/4 teaspoons Salt  1 pinch Cayenne pepper Place steamer basket in deep 12" skillet with 1" water. Heat to boiling over high heat. Add carrots and reduce heat to medium. Cover and cook 10-12 minutes, just until tender. Remove carrots and rinse with cold water to stop cooking. Drain well. Store in zip-loc bag in refrigerator until ready to serve.  In same skillet, melt butter over medium heat. Add green onions, garlic, and ginger and cook until soft, about 3 minutes, stirring often. Add apricot jam, brown sugar, vinegar, salt, and ground red pepper, and cook 3-4 minutes longer, stirring often. Let glaze cool slightly. Pour into small container; cover and refrigerate until ready to serve.  To complete, in 12" skillet, cook glaze and carrots 5 minutes over medium high heat. Increase heat to high and cook 3 minutes, stirring occasionally, until carrots are well coated and heated through. Source: Good Housekeeping, 12/97  SPANISH RICE WITH CHEDDAR AND PIMIENTO ~Shared by Luanne, FL A good side dish and a little different. 1 1/2 tbs butter 1/1/2 cups cooked rice ( use brown ) 2 chopped green onions 1/4 cup sliced almonds 1 can cream of chicken soup Salt as desired Also pepper 1 ( 10 oz. )package chopped spinach, thawed and drained 1 cup shredded Cheddar cheese 1 or 2 tbs drained chopped pimiento ( opt ) Melt butter. Stir fry Rice, onions, and almonds until onions are tender, stir often, about 4 minutes. Add soup, salt and pepper. Bring to boil, reduce heat and cover. Simmer 15 minutes. Add spinach, simmer, covered 10 min. Remove from heat, add cheese and pimientos. Serves 4 or 5 ?? DOUBLE CHOCOLATE LAYERED TORTE ~Shared by Treva, NC 1 pkg. (2-layer size) chocolate cake mix  4 squares BAKER'S Semi-Sweet Baking Chocolate, melted  1/2 cup strawberry jam  1-1/2 cups sliced strawberries  1 tub (8 oz.) whipped topping, thawed  1-1/2 tsp. powdered sugar  PREHEAT oven to 350ºF. Lightly grease two 9-inch round baking pans. Prepare cake batter as directed on package. Stir in chocolate. Pour evenly into prepared pans.  BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire rack 10 min. Loosen cakes from sides of pans. Invert cakes onto racks; gently remove pans. Cool cakes completely.  CUT cakes horizontally in half with serrated knife. Place one of the bottom cake layers on serving plate; spread with about 2 Tbsp. of the jam. Top with layers of 1/2 cup of the strawberries and 1 cup of the whipped topping.  Repeat layers two times. Top with remaining cake layer. Sprinkle with powdered sugar.  Store in refrigerator.  LEMON PULL-APART COFFEE CAKE ~Shared by Marilyn, Canton, OH I like to bake this when unexpected company stops in and I need something speedy to go with a cup of coffee.  1/4 cup sugar  1/4 cup chopped walnuts  1/4 cup golden raisins  2 Tbsp. butter, melted  2 teaspoons grated lemon peel  1 tube (12 ounces) refrigerated buttermilk biscuits  Glaze:  1/2 cup confectioners' sugar  1 Tbsp. lemon juice  In a large bowl, combine the first five ingredients.  Separate biscuits and cut each into quarters; toss with sugar mixture.  Place in a greased 9-in. round baking pan.  Bake at 400° for 20-25 minutes or until golden brown.  Immediately invert onto a wire rack.  Combine glaze ingredients until smooth; drizzle over warm coffee cake.  Yield: 10 servings. Source: Simple & Delicious  ANGEL PEACH CAKE T & T ~Shared by Chris M., NM 1 (18.25 ounce) box angel food cake mix 1 (15 ounce) can diced peaches with juice Whipped topping, if desired In a large bowl, combine angel food cake mix with diced peaches and juice (do not add water). Mix well. Pour into a 9-inch tube pan or 2 loaf pans. Bake according to directions on cake package. If desired, serve with whipped topping. Source: Recipe Goldmine BEEF PATTIES IN CREAMY SAUCE ~Shared by Treva, NC 1 1/2 lbs ground beef  1/3 cup salsa  1/3 cup butter cracker crumbs  1 can cream of celery soup  Combine beef, salsa and cracker crumbs and form into 5 to 6 patties. Brown in a skillet and reduce heat. Add 1/4 cup water and simmer for 15 minutes.  In a saucepan combine celery soup and 1/2 cup water or milk, heat and mix. Pour over beef patties.  Serve over hot, cooked noodles. QUICK BANANA CREAM PIE ~Shared by Leasa, IA 3 bananas 2 C milk 2 - 3 1/2 oz pkgs instant vanilla pudding 1 - 16 oz carton sour cream 1 pie shell, already baked  Prepare store bought or homemade pie shell. Bake according to directions.  Line bottom of baked pie shell with 3 sliced bananas. Beat together in large bowl milk, pudding and sour cream. Pour over bananas and refrigerate 2 hours before serving. Mixture will set up fast. Top with whipped cream.  NOTE** I used chocolate pudding. I think I would fold in the sliced bananas into the pudding before pouring into the pie shell. All in all, very tasty and Jer loved it!! I used a Pet Ritz deep dish pie shell and I had leftover pudding. Too easy! Source: Cooks.com CALORIE CROPPED CARROT POTATO BAKE ~Shared by Marty B., Tell City, IN 4 medium potatoes 4 tsp. Molly McButter flavored sprinkles 1/4 c. shredded carrot 1/4 c. sliced water chestnuts 1/4 c. Neufchatel or light cream cheese softened. Microwave potatoes until tender Split potatoes and scoop out pulp, leaving shell. Combine all ingredients with pulp. Spoon back into shells. Microwave on high 4 to 6 minutes or until heated through. Serves 4  FRIED CHEESE ~Shared by Mary S., Nashville, TN 1/2 pound melting cheese (Provolone, Mozzarella, Gruyère, etc.) Flour 2 eggs -- beaten Dry bread crumbs 2 tablespoons olive oil 2 tablespoons lemon juice 4 teaspoons minced green onion 2 teaspoons minced parsley 1 teaspoon minced capers Cut cheese into 2-1/2 × 1/2-inch sticks. Dust with flour. Dip in beaten egg and into crumbs. Press crumbs around cheese; dip again in egg and crumbs to make a firm coating. Refrigerate until time to serve. Deep fry 3 or 4 at a time, turning once, until desired browness is reached. Remove from oil and drain on absorbent paper. Repeat until all are cooked.  Combine remaining ingredients and serve as a dip for cheese. CROCKPOT SOUTHWEST HOT CHIP DIP ~Shared by Treva, NC 1 lb hamburger, browned and drained  2 (15 oz) cans refried beans  2 (10 oz) cans diced tomatoes with chilies  1 package taco seasoning  1 lb Velveeta, cubed  tortilla chips  Mix beans, beef, tomatoes and taco seasoning in crockpot. Cover and cook on low for 3 to 4 hours or on high for 1 & 1/2 hours.  Add cheese. Stir occasionally, heat until cheese is melted. Serve with chips. GRILLED LAMB RACKS WITH SUMMER HERB BASTE ~Shared by Larry Holmes, Toronto, Canada Make this during the summertime bounty of garden fresh herbs and use a small bundle of rosemary branches as a brush for basting the racks while grilling. Be sure to ask the butcher to remove the chine bone from the rack to make cutting them easier. 2 racks of lamb, about 1 pound each 1/4 cup olive oil 2 tablespoons Dijon mustard 3 garlic cloves, minced 2 tablespoons finely chopped rosemary 2 tablespoons finely chopped thyme 2 tablespoons finely chopped fresh mint 1 tablespoon lemon juice 1 tablespoon maple syrup or honey A few drops Worcestershire sauce Sale and freshly ground pepper Combine the oil with Dijon, garlic, herbs, lemon juice, maple syrup and sauce. Reserve half of mixture and set aside, coating racks with remaining marinate. Season with salt and pepper and marinate for 30 minutes. Preheat barbeque to medium high and add the racks, meaty side down, onto the grill. Soak for 15 to 25 minutes, depending on the thickness of the racks, turning frequently and basting with the reserved herb mixture, For medium doneness, the meat should be slightly pink insider with pierced, or reach 135 degrees on a meat thermometer. Remove from heat and tent with foil for 5 minutes. Carve racks into individual chops and serve. Serves 4. Source: Canada Day fryer, LCBO SLOW COOKED BREAD PUDDING ~Shared by Johnny, LA 4 cups French bread cubes, toasted 2 1/2 cups milk, scalded, cooled slightly 2 eggs, beaten 3/4 cup sugar 1/4 teaspoon cinnamon dash nutmeg dash salt 1 teaspoon vanilla extract 2 tablespoons melted butter 1/2 cup raisins, optional dessert sauce or whipped cream for garnish  Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce (links below) or whipped cream. Vanilla Sauce Vanilla sauce recipe for bread pudding or other desserts. Scroll down to see more dessert sauce recipes.  INGREDIENTS: 1 cup water 1/2 cup sugar 1 tablespoon cornstarch 2 tablespoons butter 2 teaspoons vanilla extract pinch salt PREPARATION: Bring water to a boil in a small saucepan. Combine sugar and cornstarch, blend well. Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened. Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted. Spoon over dessert.  Makes 3/4 cup. Chocolate Sauce An easy recipe for chocolate sauce for desserts or ice cream.  INGREDIENTS: 1 cup semisweet chocolate chips  3/4 cup whipping cream 1 teaspoon vanilla PREPARATION: In a small saucepan over low heat, heat chocolate chips and whipping cream, stirring constantly. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Stir in vanilla. Serve over dessert or ice cream. Makes about 1 1/4 cups.  Butterscotch Sauce  Store this butterscotch sauce in the refrigerator. Scroll down to see more dessert sauce recipes.  INGREDIENTS: 1 egg yolk, beaten  4 tablespoons butter  1/4 cup water  2/3 cups brown sugar  1/3 cup corn syrup  1/4 cup flour PREPARATION: Combine all ingredients and mix well. Cook mixture in top of double boiler over hot water until thickened, stirring frequently. Serve hot or cold over bread pudding, pound cake, gingerbread, or ice cream.  Lemon Sauce More dessert sauces for ice cream and pudding below. Use this sauce over ice cream, gingerbread, or pudding.  INGREDIENTS: 1 egg, beaten 1 cup sugar juice of 2 lemons, about 4 to 6 tablespoons grated lemon zest of 1 lemon 1 tablespoon butter PREPARATION: Directions for lemon sauce. In a saucepan, combine egg, sugar, lemon juice and lemon zest; cook over low heat until thickened, stirring constantly. Add butter; stir until butter is melted. Serve over gingerbread, pound cake, or bread pudding.  Makes about 11/2 cups of lemon sauce SWEET POTATO CASSEROLE ~Shared by Treva, NC A Dollywood recipe. 6 medium sweet potatoes 1/2 cup firmly packed brown sugar 2 large eggs 1 tsp vanilla extract 1/2 cup butter, melted 1 cup firmly packed brown sugar 1/3 cup half and half or milk 2 TBSP all purpose flour 1 cup pecans, coarsely chopped 1/4 cup butter Cook sweet potatoes in boiling water to cover 30 to 45 minutes or until tender. Let cool to touch. Peel and mash potatoes. Combine sweet potatoes, 1/2 cup brown sugar, eggs, vanilla, butter and half and half. Beat at medium speed with an electric mixer until smooth. Spoon into a greased 9x13" baking dish. Combine 1 cup brown sugar and flour. Cut in 1/4 cup butter with a pastry blender until mixture is crumbly. Stir in pecans and sprinkle over casserole. Bake uncovered at 350 deg about 30 to 35 minutes or until lightly browned and bubbly around the edges.  This recipe can be done in advance and chilled until ready to bake. Simply add 5 minutes to baking time if you do so. CHERRY NUT BREAD ~Shared by Pat, Merritt Island, FL (4 loaves) 2 C butter or margarine, softened  3 C sugar 5 eggs, separated  1 tsp vanilla 5 C ap flour  1 tsp baking soda 1/2 tsp baking powder  1/2 tsp salt 1 C buttermilk  2 jars (10 oz each) maraschino cherries, drained and chopped 1 C chopped pecans In large mixing bowl, cream butter and sugar. Add egg yolks and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk just until blended (batter will be thick). In a small mixing, beat egg whites until stiff peaks form. Fold into batter. Fold in cherries and pecans. Transfer to four greased and floured 8”x4”x2” loaf pans. Bake at 350F for 50-55 minutes or until toothpick comes out clean and loaves are golden brown. Cool for 10 minutes before removing pans to wire racks. Source: Taste of Home 12-1/03 BACON-VEGETABLE CASSEROLE ~Shared by Shirley, WA State 1 can Veg-All Mix Vegetables (drained) 12 slices of bacon, cooked crisp and crumbled ( I use ends and pieces and eye-ball it) 1 c. shredded cheese, I use Swiss, cheddar or Colby/Jack 1/3 c. chopped onion, or one small one 3/4 c. biscuit mix ex. Jiffy, Bisquick or homemade 1 large can of canned milk or 1 1/2 cups 3 large eggs 1/4 tsp pepper Grease 9 inch square pan. Preheat oven to 400°F. Brown your bacon, remove from pan. Saute onion in a little of the bacon grease. Drain. Place in 9 " pan with drained Veg-All veggies. Beat rest of ingredients together and pour over the ingredients in bake pan. Bake at 400°F for 35 to 45 min. Test with cold knife. Let stand for 5-10 minutes before serving. POTATO TOPPED BEEF CASSEROLE ~Shared by Treva, NC INGREDIENTS: 2 tbsp. butter or margarine  1 small onion thinly sliced  1 celery stalk chopped  1/2 of a green pepper chopped  1 small bay leaf  1/3 cup ketchup  3/4 cup water  1/2 tsp. sugar  1/2 tsp. salt  1/8 tsp pepper  1/4 tsp. Worcestershire sauce  2 & 1/3 to 3 cups cubed cooked beef  1/2 cup cooked sliced carrots  1 cup mashed potatoes DIRECTIONS: In a medium skillet, melt 1 tbsp. of butter. Add the onion, celery, green pepper and bay leaf and cook for 8 minutes over low heat. Pour in the ketchup and water. Stir until blended well. Heat until mixture bubbles then remove from heat. Season with sugar, salt, pepper and Worcestershire sauce. Remove the bay leaf and add beef and carrots. Mix well. Pour into a medium casserole dish. Spread the mashed potatoes on the top of the casserole. Coat with 1 tbsp. melted butter. Bake at 350 degrees for 20 to 25 minutes. GOLDEN CRUSTED PORK CHOPS ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator http://groups.yahoo.com/group/A2ZRecipes/ 1 pkg. stuffing 3 T. Miracle Whip 3 T. Dijon mustard 6 pork chops 3 C. frozen green beans 2 T. Italian dressing Preheat oven to 425. Prepare stuffing as directed on package. Combine Miracle Whip and mustard in small bowl, set aside. Arrange pork chops in 9x13 baking dish; brush with half of the mustard mixture. Turn chops with stuffing; cover dish with foil. Bake 10 minutes. Meanwhile, place green beans on large sheet of foil; drizzle with Italian dressing. Fold foil over and seal edges to form packet. Uncover chops; place bean packet in oven. Bake an additional 20 minutes or until chops are cooked through and beans are heated through. CREME CARAMEL ~Shared by Aafrin, Pune, India 200 grams / 7 oz of white sugar  100 ml / 2½ fl oz of water  30 ml / 1 fl oz extra water  100 grams / 3½ oz of castor sugar  1 litre / 4 cups of milk  6 large eggs  1 teaspoon of vanilla essence or 1 vanilla pod  Caramel Preheat the oven to 160°C, 320°F or gas mark 3 while you are preparing the caramel. Grease eight ovenproof dariole moulds or ramekins which hold around half a cup of liquid. When making caramel or toffee it always pays to take extra care as the sugar reaches extremely high temperatures. As a precaution, fill the kitchen sink with cold water and make sure you have an oven or heat resistant cloth handy. In a medium sized saucepan dissolve the sugar in 100 ml / 2½ fl oz of water over a low heat and bring to the boil. It is important not to stir the caramel to prevent it forming crystals. Boil for around 5 to 10 minutes brushing any sugar that lands on the side of the saucepan and crystallizes back down into the mixture with a pastry brush dipped in water. Remove the mixture from the heat when it has changed to a golden caramel or light amber colour, a dark amber colour indicates the caramel is over-cooked and will taste burnt and bitter. Standing well clear of the saucepan to avoid getting burnt by the hot sugar add the extra water quickly to stop the caramel continuing to cook and burn. Pour a little of the hot caramel into each of the prepared moulds and swirl the mixture around to cover the bottom of each mould. You may need someone to help to do this as the caramel sets quickly. Place the saucepan in the sink of cold water. When the saucepan is cold pour boiling water into the saucepan to make it easier to clean.  Custard In a medium saucepan scald the milk and remove from the heat. In a large bowl whisk the eggs and castor sugar together until the sugar has nearly dissolved. Add the vanilla and warm milk. Sieve the custard mixture into a jug or pitcher - this removes the eggs anchor (chalaza). Skim off any bubbles or froth from the custard. Pour evenly into the 8 moulds and place in a baking dish. Pour hot water (not boiling) into the baking dish until the water reaches half way up the sides of the moulds. Bake for 30 to 40 minutes until the custard is set. Cool and refrigerate for at least 3 to 4 hours before serving.  To serve, turn the custards out of each mould by holding the mould upside down and pressing your fingers against the edge of the custard. The custard should loosen and slip out onto the serving dish. If necessary shake the mould gently or if all else fails use a hot wet knife around the edge. Pour any caramel liquid left in the moulds over the custard (if the caramel is hard dip the bottoms of the mould in hpt water) Serves 8 CHICKEN ENCHILADA CASSEROLE ~Shared by Treva, NC 5 boneless skinless chicken breasts  6 cloves garlic, peeled and smashed  1 tsp ground cumin  1 small can diced green chiles  4 cups grated cheddar cheese  1 package corn tortillas  2 cans prepared enchilada sauce OR 2 packages of enchilada sauce mix (and tomato sauce or paste to prepare as on pkg.)  salt and pepper to taste  GARNISH: chopped tomato  sliced olives  sour cream 1.Preheat oven to 375 degrees. Salt and pepper chicken breasts and place in skillet in single layer. Add water to poach chicken (not covering) and place smashed garlic and 1/2 can of green chiles in skillet on top of chicken. Cover and bring to a boil, then lower heat and simmer about 20 minutes until chicken is cooked through. When cooked and cool enough to handle shred chicken (reserving the cooking water) and mix in the garlic and green chiles from the water and enough of the water to moisten the shredded chicken.  2.Either heat prepared enchilada sauce or prepare enchilada sauce mix as per instructions. Mix about 1/2 to 1 cup of this mixture in with chicken to flavor.  3. In a 13 x 9 inch baking dish pour about 1 cup of sauce on bottom of pan. Next break tortillas in half and dip into enchilada sauce and layer on bottom of pan (use as many as you need to cover bottom of pan, about 4). On top of this layer place about,1 cup of enchilada sauce, 1/3 of shredded chicken mixture, then about 1 cup of cheese and some of the diced green chiles. Continue layering until you've used all your chicken( ABOUT 3 LAYERS). Last layer should be enchilada sauce and cheese.  4. Cover pan with foil and bake in preheated oven for about 30 minutes. Remove foil and continue to bake until cheese is browned ( about 10 additional minutes). To serve cut in squares, like lasagna, and garnish with your choice of sour cream, olives or tomatoes.  Notes:  If you love enchiladas, prepared this way you get the same great tastes but it's less labor intensive. Makes great leftovers, save whatever enchilada sauce you have left and use that to reheat leftovers. PECAN PIE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ Really good! This recipe comes from the Karo corn syrup label. It was printed in 1945. Thirty years later it is still the most popular.  Serves10 Ready in: 1-2 hrs 3 eggs  1 cup Karo Light or Dark Corn Syrup  1 cup sugar  2 tablespoons margarine, melted  1 teaspoon vanilla  1/8 teaspoon salt  1 cup pecans  1 (9-inch) unbaked pastry shell Beat eggs slightly in a small bowl with mixer at medium speed. Beat in corn syrup, sugar, margarine, vanilla and salt. Stir in pecans. Pour filling into pastry shell. Bake in 350 deg. oven 55-65 minutes or until knife inserted halfway between center and edge comes out clean. Cool. If desired, serve with whipped cream. CHEESE-FILLED ZUCCHINI APPETIZER ~Shared by Jim D., WA State 6 very small zucchini, halved lengthwise 12 ounces cream cheese, softened 2 tablespoons butter 1 tablespoon sour cream 1 tablespoon mayonnaise Paprika, curry powder, or minced herbs Minced chives Plunge zucchini halves into boil salted water. Immediately remove pot from stove and let stand 8 minutes. Drain, then freshen in cold running water. Drain well and place cut side down on paper towels. With a small spoon, carefully scoop out the centers to form small zucchini "boats" with 1/3-inch thick walls. Blot the cut sides with paper towels and place upside down to drain. Blend the cream cheese, butter, sour cream, and mayonnaise. If the filling is too moist to hold its shape when forced through a pastry tube nozzle, blend in a little more cream cheese. Force the filling through a fluted nozzle of a pastry tube into the cavities of the zucchini "boats." Refrigerate. Before serving, cut the boats in half lengthwise to form a slender, cheese-filled zucchini "finger." To serve plain, sprinkle with paprika, curry powder, minced fresh herbs, or chives (your choice). Makes 6 servings. VARIATIONS: Egg and Anchovy: Flavor the cream cheese filling with 2 teaspoons anchovy paste. Garnish with sieved egg yolk. Blue Cheese and Pecan: Flavor the cream cheese with 3 tablespoons softened blue cheese. Garnish with finely chopped pecans. Shrimp and Dill: Decorate each "finger" with 3 or 4 tiny cooked shrimp. Garnish with minced dill. Egg and Olive: Decorate each zucchini "finger" with 3 thin slices pimiento-stuffed olive. Garnish with sieved egg yolk. Pimiento and Caper: Decorate each zucchini "finger" with thin pimiento strips alternated with capers. Garnish with minced chives. Source: The Squash Cookbook, by Yvonne Young Tarr ZUCCHINI BREAD ~Shared by Treva, NC 3 cups all-purpose flour  1 teaspoon salt  1 teaspoon baking soda  1 teaspoon baking powder  3 teaspoons ground cinnamon  3 eggs  1 cup vegetable oil  2 & 1/4 cups white sugar  3 teaspoons vanilla extract  2 cups grated zucchini  1 cup chopped walnuts  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.  Yield: 2 loaves. LEFTOVER MEATLOAF/BBQ CASSEROLE ~Shared by Linda H., Rosharon, TX All the tastes of a BBQ baked potato! Delish! Linda’s own idea! 1 tsp olive oil Onion, chopped fine Frozen hash browns Leftover meatloaf, chopped up BBQ sauce and equal amount of water Sour cream Cheddar cheese, shredded Green onion, sliced  All quantities depend on number of people being served or how much meatloaf you have leftover! Brown onion in oil. Add potatoes and brown slightly. Mix in meat and sauce. Heat through. Top with cheese, green onion and sour cream. SALMON LOAF ~Shared by Patricia, Charlevoix, MI 1 1-pound can of salmon 1/2 cup bread crumbs 1/8 teaspoon pepper 1/2 teaspoon salt 2 eggs 1 teaspoon chopped parsley 1/8 teaspoon paprika 1 tablespoon lemon juice 1/2 cup hot milk 2 egg whites 2 tablespoons melted butter Remove skin and bones from salmon. Add all ingredients except egg whites. Beat egg whites until stiff, and then fold into salmon mixture. Bake in a moderate oven for 1 hour. FIRECRACKER CHICKEN ~Shared by Treva, NC Serves 4 If you really like spicy foods, try adding another habanero or two; if you are spice-averse, substitute jalapeno. We like to drizzle the sauce over the chicken strips just before serving, but the sauce is just as good served on the side for dipping. FIRECRACKER SAUCE: 1/2 cup sliced pickled banana peppers, chopped fine, plus 1/4 cup pickling liquid 1/4 cup fresh lemon juice 1/4 cup vegetable oil 1/4 cup yellow mustard 3 tablespoons dry mustard 2 tablespoons chili sauce 2 tablespoons brown sugar 3 cloves garlic, minced 1 habanero chile, minced 4 scallions, sliced thin CHICKEN: 6 boneless, skinless chicken breasts (about 2 1/2 pounds), trimmed 2 cups all-purpose flour 1/2 cup cornstarch 1 tablespoon table salt 1 teaspoon baking powder 4 large egg whites 1 cup vegetable oil 1. For the sauce: Whisk ingredients together in large bowl. 2. For the chicken: Cover chicken breasts with plastic wrap and pound lightly with meat mallet until about 1/2 inch thick. Slice breasts in half lengthwise and transfer to large zipper-lock storage bag. Add 1/4 cup Firecracker Sauce to bag, seal, and gently squeeze bag to coat chicken with sauce. Refrigerate for 30 minutes (or up to 2 hours). 3. Meanwhile, in large bowl, combine flour, cornstarch, salt, and baking powder. Add 6 tablespoons Firecracker Sauce and, using hands, combine until mixture resembles coarse, wet sand. 4. In another large bowl, whisk egg whites until foamy. Remove chicken from marinade and pat dry with paper towels. Working with one strip at a time, dip chicken in egg whites and transfer to flour mixture, pressing lightly to adhere. Place chicken pieces on wire rack set on rimmed baking sheet and refrigerate 15 minutes (or up to 4 hours). 5. Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large skillet over medium-high heat until shimmering. Carefully place half of chicken strips in oil and fry until golden brown and cooked through, 2 to 4 minutes per side. Transfer to baking sheet lined with paper towels and place in warm oven. Repeat with remaining chicken strips. Transfer chicken to platter, drizzle with remaining sauce, and serve. QUICK RICE MEDLEY ~Shared by Mary S., Nashville, TN INGREDIENTS:  2 1/4 cups chicken broth, divided  1 cup uncooked rice  1/2 cup thinly sliced carrots  1/2 cup thinly sliced yellow squash  1/2 cup thinly sliced zucchini  1/4 cup dry white wine  1/2 cup grated Parmesan cheese  1/4 tsp. ground pepper  Combine the rice and 1 3/4 cups of the broth in a 3-quart saucepan. Bring to a boil and stir. Reduce heat; cover and simmer 15 minutes or until the rice is tender and the liquid is absorbed. Coat a large skillet with cooking spray and place over medium high heat until hot. Sauté the carrots, squash, and zucchini 2 to 3 minutes or until tender crisp. Add the wine and cook 2 minutes longer. Set aside and keep warm. Add the remaining 1/2 cup of broth to the hot rice; stir over medium-high heat until the broth is absorbed. Stir in the cheese, pepper, and reserved vegetables. Serve immediately. Yield: 6 Servings CHEESE SOUFFLE SANDWICHES ~Shared by Larry Holmes, Toronto, Canada 12 slices white bread, crusted removed soft butter 6 slices American cheese 5 large eggs, lightly beaten 1 1/2 cups milk 3/4 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon paprika 1/8 teaspoon garlic powder 3/4 teaspoon powdered mustard 1/2 teaspoon ground oregano Spread bread with butter. Place 6 slices in an oblong baking pan (16x10x1 3/4 inches). Place one slice of cheese over each of the bread slices. Cover with remaining bread slices. Combine remaining ingredients and pour over sandwiches. Chill in refrigerator for 3 hours. Bake in preheated slow oven (300 degrees F.) and bake for 30 minutes. Increase heat to 325 degrees F and bake 15 minutes longer or until custard is set, puffy and lightly browned. Serve at once. Yield: 6 sandwiches. FRESH VEGGIE FRITTATA ~Shared by Treva, NC This is the perfect dish to serve for a luxurious summer breakfast or brunch. If you have any leftovers (though you probably won't), they'll make a great sandwich on toasted bread.  Servings: 10 Ingredients: 2 tablespoons olive oil  1/2 cup asparagus tips  1 medium zucchini, sliced and quartered  1 cup fresh mushrooms, chopped  6 eggs plus egg substitute equal to 6 eggs (total of 12)  2 cups nonfat cottage cheese  2 cups low-fat mozzarella cheese, grated  1/2 cup green onions, chopped  1 teaspoon fresh dill, snipped, plus extra for garnish  Nonstick cooking spray  Directions: Preheat oven to 350 degrees F. Heat the olive oil in a skillet over medium heat. Lightly saute the asparagus tips, zucchini and mushrooms. Be careful not to overcook them. Combine the eggs and egg substitute, and beat until light and fluffy. Mix in the cottage cheese and mozzarella cheese. Add the green onions, sauteed vegetables and dill, mixing until well blended. Pour into a 9-x-13-inch baking dish coated with nonstick cooking spray. Sprinkle with more dill. Bake in the oven for one hour or until a knife inserted into the center comes out clean. If using individual ramekins, reduce the baking time to 30 minutes. SPANISH BAR CAKE WITH NUTMEG ICING ~Shared by Johnny, LA 3 cups seedless raisins (15 oz.) 3 cups water 2 1/2 - 2 3/4 cups flour 1 tsp. baking soda 1/2 tsp. salt 2 tbsp. cinnamon 1 tsp. nutmeg 1/2 cup oleo or butter, soft 2 eggs 1 1/2 cups white sugar Cover raisins and cook 20 minutes. Simmer after they start to boil. Drain. Keep 1 cup liquid. Cool raisins and liquid well, add raisins to cream mixture after eggs. Add dry ingredients plus liquid. Bake in 9x13-inch loaf pan at 350 degrees for 60 to 70 minutes. NUTMEG ICING 2 cups powdered sugar 2 tbsp. margarine, melted 1 tsp. vanilla Dash nutmeg 2 tbsp. light cream Combine icing ingredients and spread on cooled cake. Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

FRUIT SALSA WITH CINNAMON-SUGAR CHIPS ~Shared by Treva, NC For salsa: 1 cup watermelon, seeded and finely minced 1/2 cup fresh blueberries, finely minced 1/2 cup fresh strawberries, finely minced 1/4 cup kiwi fruit, finely minced 1/4 cup fresh raspberries, finely minced 2 tablespoons fresh lime juice 1/2 teaspoon lime zest, finely grated 1 tablespoon honey For tortilla chips: Five taco-size flour tortillas 1 tablespoon sugar 1 tablespoon cinnamon Water To make salsa: In a small container, combine the lime juice, lime zest and honey and stir until well mixed. Set aside. In a medium bowl, combine the watermelon, berries and kiwi. Transfer the five-fruit mixture to a fine-mesh strainer and let excess juice drain off for about 5 minutes. Return the drained fruit to the bowl and fold in the lime juice-honey mixture. Chill the salsa until ready to serve.  To make chips: Preheat the oven to 350 degrees. In a small container, mix together the sugar and cinnamon. Cut each tortilla into eight wedges and put the tortilla wedges on a nonstick baking sheet. Using a pastry brush, lightly coat each tortilla wedge with water and sprinkle the cinnamon-sugar mixture on all of the wedges. Bake for 7 to 10 minutes, or until the tortilla wedges are lightly browned and crispy. Makes 5 servings. (Use whatever fruits you have on hand for some of these are not fruits most of us have on hand, especially out of season) Per serving (1/2 cup fruit salsa with eight tortilla wedges): 140 calories, 2.2 fat grams, 30 carb g, 2 fiber g, 112 milligrams sodium, 2 protein g, no cholesterol COLD SESAME SALAD ~Shared by Maggie, TX Cold Sesame Salad is a great meal to eat on the go or at home. This recipe and others can be found in Fred Pescatore's book, Thin For Good. They are recipes that anyone can enjoy while losing weight.  Serving: 2 Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes 2 boneless, skinless chicken breasts  ¼ cup minced scallions; use both green and white parts  2 tablespoons creamy peanut butter, unsweetened  2 tablespoons rice wine vinegar  ¼ cup lite soy sauce  2 tablespoons reserved chicken broth  1 cup broccoli, steamed and chilled  1 teaspoon toasted sesame seeds  1. In a large saucepan, poach the chicken breasts in 2 cups salted water until opaque and cooked through, about 7 to 10 minutes.  2. Remove the breasts from the poaching liquid and reserve 2 tablespoons of the broth for the dressing. When the breasts are cool, shred the meat.  3. Put the next 5 ingredients (scallions through reserved broth) into a blender and whirl until smooth (chunks of scallion should remain).  4. Toss the dressing with shredded chicken.  5. Mound ½ cup of the chilled broccoli on each of two plates.  6. Make a well in the center and fill each with half of the chicken salad. Sprinkle with sesame seeds and serve. Based on individual serving. Calories: 271 Total Fat: 10 g Carbohydrates: 7 g Protein: 38 g Source: Thin For Good by Fred Pescatore, M.D. FRIED GREEN TOMATOES ~Shared by Treva, NC A quick and easy homemade salsa makes a mouthwatering addition to these fried tomatoes. The golden coating is so crispy, no one suspects the slices are light. Most everyone loves tomatoes.  1/2 cup all-purpose flour  1 teaspoon sugar  1 teaspoon salt  3/4 teaspoon cayenne pepper  1 egg  1 tablespoon fat-free milk  1 cup cornflake crumbs  4 medium green tomatoes, cut into 1/2-inch slices  1/4 cup canola oil  FRESH TOMATO SALSA:  5 medium red tomatoes, seeded and chopped  1/2 cup minced fresh cilantro  1/4 cup chopped onion  2 jalapeno peppers, seeded and chopped  4 &1/2 teaspoons lime juice  2 teaspoons sugar  1 garlic clove, minced  1/4 teaspoon salt  1/4 teaspoon pepper In a shallow bowl, combine the flour, sugar, salt and cayenne. In another shallow bowl, beat egg and milk. Place cornflake crumbs in a third bowl. Pat green tomato slices dry. Coat with flour mixture, dip into egg mixture, then coat with crumbs. In a large nonstick skillet, heat 4 teaspoons oil over medium heat. Fry tomato slices, four at a time, for 3-4 minutes on each side or until golden brown, adding more oil as needed. Drain on paper towels. Place fried tomatoes on an ungreased baking sheet. Bake at 375° for 4-5 minutes or until tender.  Meanwhile, in a bowl, combine the salsa ingredients. Serve with the fried tomatoes. Yield: 6 servings. Nutrition Facts One serving: 2 tomato slices with 1/3 cup salsa Calories: 207 Fat: 11 g Saturated Fat: 1 g Cholesterol: 35 mg Sodium: 343 mg Carbohydrate: 25 g Fiber: 3 g Protein: 5 g Diabetic Exch: 2 vegetable, 2 fat, 1 starch. Source: Light & Tasty Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

FRUIT CRISP ~Shared by Mary S., Nashville, TN Yield: 6 servings INGREDIENTS - 3 cups sliced apples - 1 16 ounces can juice-packed peaches, undrained - 1/2 cup oatmeal - 1/2 cup whole-wheat flour - 3/4 teaspoon cinnamon - 3/4 teaspoon nutmeg - 3/4 teaspoon cornstarch - 2 tablespoon reduced-fat margarine DIRECTIONS Preheat oven to 375 degrees F. Lightly coat a 9x9-inch baking pan with nonstick cooking spray. Put apples and peaches in pan. In a separate bowl, combine remaining ingredients. Stir half of mixture into fruit. Sprinkle remainder of the dry mixture over top of the fruit and bake for 30 minutes. Nutritional Information Per Serving (3/4 cup): Calories: 142, Fat: 3 g, Cholesterol: 0 mg, Sodium: 33 mg, Carbohydrate: 29 g, Dietary Fiber: 4 g, Sugars: 15 g, Protein: 3 g Diabetic Exchanges: 1 Starch, 1 Fruit Source: "Magic Menus for People with Diabetes" CITRUS-GLAZED FISH FILLETS ~Shared by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 4 orange roughy or cod fillets (5 ounces each) - 1/4 teaspoon ground black pepper - 1 tablespoon canola oil - 3 tablespoons thinly sliced scallions Glaze Ingredients: - 1/4 cup orange juice - 2 tablespoons light (low-sugar) orange marmalade - 2 tablespoons reduced-sodium soy sauce - 1 teaspoon sesame oil - 1/2 teaspoon ground ginger DIRECTIONS Rinse the fillets and pat dry with paper towels. Sprinkle each fillet with some of the pepper. Coat a large nonstick skillet with the canola oil and preheat over medium-high heat. Add the fillet and cook for about 3 minutes on each side, until the fish is nicely browned and flakes easily with a fork. Remove from the skillet and set aside to keep warm.  Add all of the sauce ingredients to the skillet and cook over medium-high heat, stirring frequently for several minutes or until the sauce is reduced by half. Drizzle the sauce over the fish fillet and top with a sprinkling of scallions. Serve hot. Nutritional Information Per Serving (1/4 of recipe): Calories: 157, Carbohydrate: 5 g, Cholesterol: 28 mg, Fat: 5.6 g, Saturated Fat: 0.4 g, Fiber: 0.2 g, Protein: 21 g, Sodium: 540 mg, Calcium: 47 mg Diabetic Exchanges: 3 Very Lean Meat, 1/3 Other Carbohydrate, 1 Fat Source: "The Complete Diabetes Prevention Plan" RED GRAPE AND TURKEY SALAD ~Shared by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 2 teaspoons olive oil - 1 pound boneless, skinless turkey filets, cut into 2-inch cubes (or 2 cups cooked turkey) - 1 cup halved red grapes - 1/2 cup diced celery - 1/4 cup toasted walnuts - 3/4 cup low-fat mayonnaise - 1 tablespoon fresh lemon juice - 1 teaspoon lemon zest - 1 teaspoon Dijon mustard - Salt and pepper to taste DIRECTIONS In a medium skillet over medium-high heat, heat the oil. Add the turkey and saute for 5-6 minutes until turkey is cooked through. Set aside. In a medium bowl, combine the red grapes, celery, and walnuts. Add the turkey to the bowl. In a small bowl, whisk the mayonnaise with the lemon juice, lemon zest, Dijon mustard, salt, and peppers. Fold dressing into turkey grape salad. Refrigerate, covered, for 1/2 hour. Nutritional Information Per Serving (about 4 ounces): Calories: 311, Fat: 14 g, Cholesterol: 63 mg, Sodium: 523 mg, Carbohydrate: 22 g, Dietary Fiber: 1 g, Sugars: 15 g, Protein: 25 g Diabetic Exchanges: 1-1/2 Carbohydrate, 3 Lean Meat, 1/2 Fat Source: "The Diabetes Food and Nutrition Bible" by Hope Warshaw Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

PORK CHOPS WITH SPICED SWEET POTATOES AND APPLES ~Shared by Linda H., Rosharon, TX Source: Bon Appétit, March 1999  Serves 2; can be doubled 4 3/4-inch-thick boneless pork chops  1 1/2 tablespoons vegetable oil 1 8-ounce red-skinned sweet potato (yam), peeled, thinly sliced 1 onion, thinly sliced 1 large unpeeled apple, halved, cored, thickly sliced 1/4 teaspoon ground cinnamon 1/3 cup canned low-salt chicken broth Sprinkle pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 3 minutes per side. Transfer pork to plate. Add potato and onion to skillet. Reduce heat to medium; sauté until onion is golden, about 7 minutes. Mix in apple and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes. SHRIMP WITH CURRIED CAULIFLOWER ~Shared by Jean, Syracuse, NY Please visit my web site: Cooking With JP http://www.cookinwithjp.com/ Shrimp has a romantic link to Aphrodite, the Greek ruler of love and the ocean. Teamed up with curry spices, this dish becomes potent. The fiery heat generated stimulates the same sensation you feel as when you are giving someone a passionate kiss, your heart beats faster, your face flushes, and your body heats up. Makes 2 servings Ingredients: 1 tablespoon olive oil 1/2 medium onion, diced 1 garlic clove, minced 2 tablespoons yellow curry powder 1 tablespoon minced fresh ginger 1/2 head cauliflower (approximately 1/2 pound), cut into florets 1 cup chicken broth 1 tablespoon capers, rinsed and drained 1 pound shrimp, (31 to 35 per pound), shelled and deveined salt and freshly ground black pepper to taste fresh cilantro leaves for garnish Preparation: Heat olive oil in a skillet over medium-high heat. Add onion and garlic and cook until soft. Add curry powder, ginger and cauliflower, mixing to coat the cauliflower. Add chicken broth and put on low heat, covered, for approximately 10 minutes, or until cauliflower is crunchy but tender. Add capers to the pan, season the shrimp with salt and pepper. Add shrimp, tossing to incorporate all of the ingredients, and cook shrimp until pink on both sides, but not tightly curled. Divide onto two plates, top with cilantro leaves and serve. TOMATO AND ONION PIZZA ~Shared by Mary S., Nashville, TN 1 pound Plum tomatoes 1 teaspoon Oregano 2 tablespoons Olive oil 1 pound Onions, sliced 1 Garlic clove, minced 1/2 cup Dry white wine 1 teaspoon Rosemary 1 tablespoon Olive puree 2 Pizza Crusts (personal pan sized)  Preheat oven to 375 degrees. Wash tomatoes and cut off the stem ends. Cut into 1/3-inch lengthwise slices. Heat oil in a non-stick sauté pan and sauté the onions over medium-high heat for about 5 minutes. Add the garlic, white wine and rosemary and reduce heat to medium; cover and cook about 10 minutes or till liquid is mostly absorbed. Stir in the olive puree. Spread the onion-olive mixture over the pizza. Place the tomato slices on top and brush with remaining olive oil. Sprinkle with oregano and bake.  Serves 2. Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice

CHARGRILLED CHICKEN WITH CILANTRO SALSA To ensure the chicken is nicely chargrilled on the outside, and moist and tender on the inside, preheat the grill pan until hot, then reduce the heat to medium as you add the chicken.  Serving: 4 2 tablespoons dark soy sauce  2 tablespoons sesame oil 1 tablespoon olive oil 2 tablespoons clear honey Pinch of dried red chili flakes 4 large skinless chicken breast fillets, about 7 ounces each Salsa: 1 red onion, diced  1 small garlic clove, crushed 1 bunch of fresh cilantro, roughly chopped 6 tablespoons extra virgin olive oil Grated rind and juice of 1 lemon 1 teaspoon ground cumin Salt and pepper Diced tomato and steamed couscous, to serve Combine the soy sauce, sesame oil, olive oil, honey and chili flakes in a shallow dish, add the whole chicken breasts, cover and marinate for as long as possible.  Cook the chicken in a preheated ridged grill pan for 8 minutes on each side, until charred and cooked through. Wrap in foil and leave to rest for 5 minutes.  Meanwhile, mix all the salsa ingredients together and season with salt and pepper. Set aside to infuse. Strain the marinade juices into a small saucepan and bring to the boil, then remove from the heat but keep warm.  Serve the chicken with the couscous tossed with diced tomato and top with the salsa and the marinade sauce. Source: 15-Minute Feasts by Tonia George and Sara Lewis ASPARAGUS TOPPED WITH CREAMY TARRAGON SAUCE This sauce is like a luscious, creamy béarnaise sauce without all the calories and fat. Makes 4 servings 2 bunches asparagus, tough ends trimmed  1/2 cup low-fat plain yogurt  6 tablespoons reduced-fat mayonnaise  4 teaspoons chopped fresh tarragon or 1 teaspoon dried  1 tablespoon lemon juice  1 tablespoon water  2 teaspoons Dijon mustard  Salt & freshly ground pepper to taste  1. Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, cover and steam until tender-crisp, about 4 minutes.  2. Meanwhile, whisk yogurt, mayonnaise, tarragon, lemon juice, water, mustard, salt and pepper in a small bowl. Drizzle the sauce over the asparagus. Serve warm or cold.  NUTRITION INFORMATION:  Per serving: 114 calories; 7 g fat (1 g sat, 2 g mono); 8 mg cholesterol; 10 g carbohydrate; 4 g protein; 2 g fiber; 350 mg sodium; 336 mg potassium. Nutrition bonus: Folate (42% daily value), Vitamin A (25% dv). 1/2 Carbohydrate Serving  Exchange: 1 vegetable, 1/2 fat MAKE AHEAD TIP: To make ahead: Cover and refrigerate the sauce for up to 3 days. Source: EatingWell Magazine April/May 2006 LAYERED ENCHILADA CASSEROLE 1 can (14 1/2oz) whole tomatoes  1 small onion, cut into pieces  1 clove garlic, minced  1/2 tsp ground red pepper  1/2 tsp salt  1 can (6 oz) tomato paste  1 lb ground beef, browned  2 cups (8 oz) shredded Cheddar cheese  9 corn tortillas  To prepare sauce, blend tomatoes and other liquid with onion and garlic in blender or food processor. Pour into medium sized saucepan. Add pepper, salt & tomato paste. Heat to a boil; then simmer 5-10 minutes. Place 3 tortillas in bottom of crock-pot. Layer on tortillas 1/3 of the beef, 1/3 tomato sauce and 1/3 of the Cheddar cheese. Repeat each layer two more times. Cover and cook on low 6-8 hours. GARLIC MASHED POTATOES 2-1/2 lbs. potatoes, peeled, quartered 4 cloves garlic, minced 8 oz. tub Philadelphia cream cheese spread 1 Tbs. butter or margarine 1 tsp. salt Cook potatoes and garlic in boiling water in large covered saucepan 20 minutes or until potatoes are tender; drain. Beat with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended.  Food Facts: For best results, use russet or red potatoes, since they work best for mashing. Source: Kraftfoods.com BACON QUICHE BISCUIT CUPS Prep Time:  35 Min Total Time:  1 Hr 5 Min Makes:  10 biscuit cups; 5 servings  INGREDIENTS  5 slices bacon  1 (8-oz.) pkg. cream cheese, softened  2 tablespoons milk  2 eggs  2 oz. (1/2 cup) shredded Swiss cheese  2 tablespoons chopped green onions  1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits (any brand will do)  DIRECTIONS Heat oven to 375°F. Spray 10 muffin cups with nonstick cooking spray. In medium skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.  Meanwhile, beat cream cheese in small bowl until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.  Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each sprayed muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.  Bake at 375°F. for 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan. PRALINE CHIP COOKIES 1 1/4 c Flour  1/2 tsp Baking soda  1/2 c Butter at room temp  3/4 c Brown sugar  1 lg Egg  1 tsp Vanilla  2/3 c Coarsely chopped pecans  2/3 c Semi sweet chips, any kind or a mix of many  Heat oven to 350. Have sheets ready. Mix flour & soda. Beat butter, sugar, egg & vanilla in large bowl with electric mixer until well blended. With mixer on low speed, gradually add flour mix. Beat just until blended. Stir in coarsely chopped nuts & chips. Drop rounded tablespoonfuls 2" apart on ungreased baking sheets. Bake 11-13 minutes until edges are lightly browned. Tops will feel soft. Cool praline cookies on cookie sheet on wire rack 2-3 minutes before removing to rack to cool completely.

A to Z Readers' Family-Owned Business Guide

GOURMET MADE EASY First Edition Now on CD CD Price: $8.95 Free shipping PayPal preferred. Check ok.  philmn@charter.net Printed Book Can Be Purchased at: http://stores.lulu.com:80/store.php?fAcctID=1489338 Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too. This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS !

Information & Credits

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday. The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends. Handy Links A Vote of thanks for this Publication Tell a friend about this Ezine A to Z Recipes Website Contact Publisher Submit a Recipe Sign Up To Leave A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation A to Z Recipes QT Discussion Forum Subscription information This issue was sent to [%Email%]. To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message. *Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).