A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I hope this finds you well and hungry for some tasty recipes on this fine day. It is overcast here with more rain in the forecast. I don't mind the rain... there are so many folks who would love some rain. On the other hand, a lot of you have had far too much, which has created some regional disasters like flooding and mudslides. All in all, even though it is horribly hot and the mosquitoes are big enough to carry the family pets away, we cannot complain.

For those who are considering joining in on the fun October 12 - 15, the Great Northern Escape is really taking shape. We have another person who will be joining in at lunch during the time we spend in Toronto on Sunday, October 14. We'll be meeting at a Chinese buffet which will be perfect for the group. Everyone should find something to their liking and walk (crawl?) away well fed and full of wonderful memories of time spent with new (and old) friends. I sure hope more will meet up for lunch there as well as in Frankenmuth, Michigan on October 13. I hear from lots of you and know that many live nearby, so please visit the GNE link below (in red) to read more about it.

The current Monthly Theme topic of Bountiful Breakfast ends Friday. We have had a really good time with this one, friends. The issue will be posted on Sunday, September 9. If you have yet to send your recipes in, now is a great time. Thanks.

What a wonderful collection of recipes have been shared by your fellow a2z'ers in today's issue. Some were nice enough to send in other goodies for your enjoyment, so let's take a moment to say "thanks!" to them. I'd sure love to see your name here in the next issue!

Mary H., Montreal, Canada
Rusty, Leesburg, FL
Beverley, Montreal, Canada
Luanne, FL
Barbara, Chula Vista, CA
Mary S., Nashville, TN
Johnny, LA
Treva, Knoxville, TN
Larry Holmes, Toronto, Canada
Jean, Syracuse, NY
Aafrin, Pune, India
Leasa, IA
Jessica, Corfu, Greece
Donna, Elkhorn, WI
Marty B., Tell City, IN
Linda H., Rosharon, TX

We'll see you here again on Sunday, God willing.

Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th. Use this handy link for more information: Great Northern Escape. I hope to see you there!

Click to join A2ZRecipes Yahoo Group

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.

Shared by Mary H., Montreal, Canada

Bring beauty. If you can paint a picture or carve an image or plant a flower, you will have put something into the world that was not here when you came. 
~William E. Barrett, A Woman in the House.

A SPECIAL POEM

Shared by Rusty, Leesburg, FL

A row of bottles on my shelf
Caused me to analyze myself.
One yellow pill I have to pop
Goes to my heart so it won't stop.
A little white one that I take
Goes to my hands so they won't shake.
The blue ones that I use a lot
Tell me I'm happy when I'm not.
The purple pill goes to my brain
And tells me that I have no pain.
The capsules tell me not to wheeze
Or cough or choke or even sneeze.
The red ones, smallest of them all
Go to my blood so I won't fall.
The orange ones, very big and bright
Prevent my leg cramps in the night.
Such an array of brilliant pills
Helping to cure all kinds of ills.
But what I'd really like to know...........
Is what tells each one where to go!

There's always a lot to be thankful for if 
you take time to look for it. For example 
I am sitting here thinking how nice it is 
that wrinkles don't hurt...

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!

QUICK AND CRUNCHY PORK CHOPS

Shared by Beverley, Montreal, Canada

(Tips from America's Test Kitchen on PBS) 

(Bev.. Montreal: Haven't tried this yet, but DID buy the Melba Toast to do so! :~)) 

Breadcrumb-coated pork chops, aka “Shake ’n Bake” pork chops, are a weeknight staple in many households. They may be quick and easy to prepare, but they rarely turn out as pretty as the picture on the box. The crumb coating is typically gummy and bland as can be, seasoned with little but salt and dusty dried herbs. We wanted to make our own rendition that turned out with a crisp coating and rich flavor. Here’s what we discovered: 

Test Kitchen Discoveries

Melba toast, crushed into small pieces, makes the crunchiest coating. Break the pieces into rough bits with your fingers, then place them in a zipper-lock bag and smash into small crumbs with a rolling pin. 

Season the crumbs liberally with onion and garlic powders, paprika, salt, dried thyme, and a little bit of sugar. The sugar also helps improve browning. 

Use mayonnaise to “glue” the breadcrumb mixture to the pork. The “Shake ’n Bake” method--using water to stick the crumbs to the meat--inevitably delivered soggy crumbs. 

A hot oven (425 degrees) crisps the crumbs and cooks the meat quickly enough to keep it moist and juicy.

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!

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 !

2nd Erica C. in Arizona
2nd Sandy M. in Port St. Lucie, Florida
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
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
16th Fay in Sydney, Australia
17th Nancy H. in Montgomery, Texas
17th Jeri K. in Brooklyn, New York
19th Ann S. in Titusville, Florida
19th Katie B. in Scranton, South Carolina
19th Shirley M. in Olney, Illinois
21st Diane in Friesland, Wisconsin
21st LaDonna in Corvallis, Oregon
21st Cindy in Gardner, Illinois
23rd Lisa in Belmont, North Carolina
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
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
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

Aw, Mom!

Shared by Luanne, FL

One Sunday morning, a mother went in to wake her son and tell him it was time to get ready for church, to which he replied, "I'm not going."

"Why not?" she asked.

I'll give you two good reasons," he said. "One, they don't like me, and two, I don't like them."

His mother replied, "I'll give YOU two good reasons why YOU SHOULD go to church.

(1) You're 57 years old, and
(2) you're the pastor



Folks From Texas

Shared by Barbara, Chula Vista, CA

Forget Rednecks, here is what Jeff Foxworthy has to say about folks from Texas.

If someone in a Lowe's store offers you assistance and they don't work there, you may live in Texas.

If you've worn shorts and a parka at the same time, you may live in Texas.

If you've had a lengthy telephone conversation with someone who dialed a wrong number, you may live in Texas.

If "Vacation" means going anywhere south of Dallas for the weekend, you may live in Texas.

If you measure distance in hours, you may live in Texas.

If you know several people who have hit a deer more than once, you may live in Texas.

If you install security lights on your house and garage, but leave both unlocked, you may live in Texas.

If you carry jumper cables in your car and your wife knows how to use them, you may live in Texas.

If the speed limit on the highway is 55 mph -- you're going 80 and everybody s passing you, you may live in Texas.

If you find 60 degrees "a little chilly", you may live in Texas.

If you actually understand these jokes, and forward them to all your Texas friends & others, you definitely live in Texas.

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!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

TENNESSEE STRIP STEAK WITH JIM BEAM SAUCE

~Submitted by Mary S., Nashville, TN

One 10-12 ounce strip steak 
1 tablespoon cracked black pepper 

SAUCE: 
1 teaspoon sesame oil 
1 teaspoon fresh ginger 
1 clove garlic 
1 tablespoon roasted corn mixture 
2 oz. Jim Beam Bourbon 
4 oz. brown sauce 

Grill the steak to desired doneness and just before steak is finished, sprinkle with the cracked pepper. 

Heat the sesame oil in a 10" sauté pan over medium heat. Add the ginger and garlic and sauté briefly, taking care not to burn. Add the roasted corn mixture and sauté briefly. Remove pan from heat and add the Jim Beam whiskey. Add the brown sauce and simmer until well combined. 

Place the cooked steak on a plate and pour the sauce around.

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

BARE APPLE PIE

~Submitted by Mary H., Montreal, Canada

No-crust pie: easy to make!

1 egg
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
pinch of salt
1/2 cup flour
1 teaspoon baking powder
2 medium apples, pared and chopped
1/2 cup pecans or walnuts, chopped

Beat egg in a medium-sized bowl, then add remaining ingredients. Spread the mixture into a greased and floured, 9" pie plate and bake for 30 minutes at 350 degrees F. When cool, top with whipped cream or ice cream.


LASAGNA LIKE OLIVE GARDEN®

~Submitted by Johnny, LA

Alfredo Sauce :
8 ounces butter 
1 1/2 cup whipping cream 
freshly ground white pepper 
1 1/2 cups fresh grated Parmesan cheese 
18 slices mozzarella cheese 

Ricotta Mixture: 
2 cups ricotta cheese 
1/3 cup grated Parmesan cheese 
3/4 cup shredded mozzarella 
2 tablespoons sliced green onions 
2 teaspoons minced fresh parsley 
1/2 teaspoon salt 
1/8 teaspoon black pepper 
1/4 each teaspoon dried leaf basil and oregano 
1 1/2 cups prepared Alfredo sauce 

Vegetables:
2 cups chopped carrots 
4 cups sliced mushrooms 
1 cup chopped onion 
1 tablespoon butter 
2 cups chopped or sliced red bell peppers 
1 cup chopped or sliced green bell pepper 
2 cups sliced zucchini 
4 cups broccoli florets 

lasagna strips

Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain. 

Alfredo Sauce

Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time. 

Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp. 

In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well. 

Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish. 

Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.

Serves 8


SPRINGTIME PEA SALAD

~Submitted by Beverley, Montreal, Canada

(Rated***** at AllRecipes)

Instead of Ranch, I used Chunky Blue Cheese; enjoyed this very much with a chicken brochette.

INGREDIENTS
1 (10 ounce) package frozen peas, thawed 
2 celery ribs, thinly sliced 
1 cup small cauliflowerets 
3 green onions, thinly sliced 
1/2 cup Ranch salad dressing 
1/4 cup sour cream 
4 bacon strips, cooked and crumbled 
1/4 cup sunflower kernels 

DIRECTIONS
In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream; pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower kernels.


ASPARAGUS WITH HONEY-GARLIC SAUCE

~Submitted by Mary S., Nashville, TN

1 pound asparagus 
1/4 cup Dijon mustard 
1/4 cup dark ale or dark beer 
3 tablespoons honey 
1/2 teaspoon minced garlic 
1/4 teaspoon crushed dried thyme leaves 
1/4 teaspoon salt 

Add asparagus to boiling, salted water and cook, covered, about 2 minutes or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over cooked asparagus. 


TROPICAL DELIGHT COFFEE CAKE

~Submitted by Treva, Knoxville, TN

CAKE:
1 box of Pineapple or Orange cake mix
1 pkg of Instant Vanilla Pudding
1 (16 oz) can fruit cocktail in juice, UNDRAINED
4 eggs
1/4 cup veg. Oil
1 cup flaked coconut
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar

GLAZE:
1/4 cup sugar
1/2 cup butter or margarine, (1 stick)
1/2 cup evaporated milk
1 & 1/3 cups flaked coconut

Preheat oven 350 deg; grease & flour a 9 x 13 baking pan. 

For cake, combine cake mix, and pudding mix, fruit cocktail with juice, eggs, and oil in a lg. Bowl. Beat at med. Speed for 4 mins. Stir in 1 cup of coconut flakes, and pour into prepared pan. Combine nuts and brown sugar and sprinkle over cake mix. Bake for 40 to 45 mins. Or until toothpick comes out clean.

For glaze, combine sugar, butter and evaporated milk in a small sauce pan. Bring to a boil and cook for 2-3mins., stir occasionally. Remove from heat and stir in 1 & 1/3 cups of flaked coconut. Pour over hot cake...enjoy one and all...


GRILLED CHEESE SANDWICHES WITH SAGE

~Submitted by Larry Holmes, Toronto, Canada

8 slices firm white bread, crusts removed
2 tablespoons butter, room temperature
2 tablespoons mustard or your choice
4 slices sharp cheddar cheese , to fit bread
4 thin red onion slices
4 sage leaves
2 eggs beaten with 2 tablespoons milk
1/4 cup vegetable oil

Spread 4 slices of bread with butter and remaining with mustard. On the mustard-topped bread slices, arrange in order: a slice of cheese, onion slice, and 2 sage leaves. Top with remaining bread slices, butter-side down. Pour egg mixture into a shallow bowl and dip sandwiches on all sides. In a large skillet, heat oil. Brown sandwiches on each side, about 3 minutes. Serve immediately or keep warm in 250-degree oven.

Yield: 4 sandwiches


BAVARIAN BEEF

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

This classic German stew is made with lean trimmed beef stew meat and cabbage. 

Ingredients:
1-1/4 pound lean beef stew meat (trimmed of fat), cut in 1-inch pieces
1 tablespoon vegetable oil 
1 large onion, thinly sliced 
1-1/2 cup water 
3/4 teaspoon caraway seeds 
1/2 teaspoon salt 
1/8 teaspoon black pepper 
1 bay leaf 
1/4 cup white vinegar 
1 tablespoon sugar 
1/2 small head red cabbage, cut into 4 wedges 
1/4 cup crushed gingersnaps 

Use apple juice or cider to glaze turkey, ham or chicken 

Directions:
Brown meat in oil in a heavy skillet. Remove meat and sauté onion in remaining oil until golden. Return meat to skillet. Add water, caraway seeds, salt, pepper, and bay leaf. Bring to a boil. Reduce heat, cover and simmer 1-1/4 hours. 

Add vinegar and sugar; stir. Place cabbage on top of meat. Cover and simmer 45 minutes more. 

Arrange meat and cabbage on a platter and keep warm. Strain drippings and skim off fat. Add enough water to drippings to yield 1 cup of liquid. Return to skillet with gingersnap crumbs. Cook and stir until thickened and mixture boils. Serve with meat and vegetables. 

Yield: 5 servings — Serving Size: 5 oz 

Each Serving Provides: Calories: 244, Total fat: 11, Saturated fat: 3, Cholesterol: 56 mg, Sodium: 323 mg


MRS. FIELDS' CINNAMON MAPLE RINGS

~Submitted by Barbara, Chula Vista, CA

Yield: 48 servings 

2 c All-purpose flour 
1/4 c Sugar 
1 c Butter; chilled Sliced into 8 pieces 
1/4 c Maple syrup; chilled 
2 tb Ice water; or as needed Filling: 
1/4 c Sugar 
4 ts Ground cinnamon Topping: 
1/4 c Maple syrup 

Combine flour and sugar in a medium bowl using an electric mixer set on medium speed. Add butter and mix until the dough forms small, pea-sized pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed until dough can be formed into a ball, do not overmix or the dough will be tough! Separate dough into 2 balls and flatten into disks. Wrap dough tightly in plastic wrap or place in plastic bags. Refrigerate for 2 hrs. To Prepare the Filling: Combine the sugar and cinnamon in a small bowl. Preheat oven to 325d F. Using a floured rolling pin on a floured board, roll one piece of dough into a rough rectangle 10 inches wide, 15 inches long, and 1/8 inch thick. Sprinkle dough with half of the cinnamon-sugar filling. Starting with smaller side, roll dough up tightly into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour. Using a sharp thin knife, cut 1/4 inch slices from each roll. Place slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with 1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown. Immediately transfer cookies to a cool, flat surface.


KHEEMA CUTLETS

~Submitted by Aafrin, Pune, India

Lamb mince (keema): 1 kg 
Medium sized onion (finely chopped): 2
Breadcrumbs: 5-6 slices (powdered) 
Cumin powder: 1 tbsp 
Coriander powder: 1 tbsp 
Turmeric powder; 1 tsp 
Coriander finely chopped: A fistful 
Mint (finely chopped): half bunch 
Ginger, garlic, chilly paste: 1 tbsp 
Garam masala: 1 tsp (recipe follows)
Egg (beaten): 2
Oil: for frying 
Pepper: 1 tsp 
Salt: As per taste 

Pressure cook meat with little salt, chilly, ginger, garlic paste and turmeric powder till tender. Drain off the fats and set the meat aside. Heat 1 tbsp oil in a pan and sauté onions till they turn golden brown. Add cooked meat, cumin powder, coriander powder, coriander and mint leaves, garam masala, remaining salt and pepper and cook till done. Allow the batter to cool and roll into fist-sized cutlets. Dip these in the beaten egg and dust with powdered breadcrumbs. Deep fry the kebabs and serve hot with mint chutney.

Garam Masala

Cinnamon - 3" sticks
Cumin Seeds - 1/2 tbsp.
Coriander Seeds - 1/2 tbsp.
Black Pepper - 5-6
Bay Leaf – 1
Cloves - 4

Take all ingredients and mix. 

Roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool. 

Pound to a coarse powder either in a mortar and pestle or dry grind in a mixer. 

Use as required. 

Makes 2 tbsp.

Note: Use a heavy pan or griddle (tawa) for best roasting. You may add a tsp of ghee while roasting, for better flavor.

If you use it frequently, you can make larger quantities. However, the aroma is lost over a period of time, so it is better to make small amounts, frequently. 

Ready-made garam masala is often 'filled' with cumin and coriander powder to increase the bulk. This makes the flavor less marked. 

Garam masala is used both as an ingredient in dishes - where it is usually added toward the end of the cooking time - and as a seasoning to sprinkle over food. 

You can add or subtract spices and change amount to your taste. 

All garam masalas are usually unique to the preferences of the maker in India.


BANANA-BLUEBERRY ICEBOX PIE

~Submitted by Treva, Knoxville, TN

Crust: 
1 1/4 cup flour
1/4 cup brown sugar
1 stick butter (melted)
1 cup chopped pecans

Filling:
1 pkg Dream Whip
3/4 c. sugar
1 8oz pkg Cream cheese
1 tsp vanilla extract
2 or 3 bananas
1 can of blueberry pie filling 

Crust: mix together flour, sugar, butter, pecans and spread in a 9 x 12 Pyrex dish. Bake at 300 degrees for 15 minutes. Do not brown. Cool in refrigerator.

Filling: prepare dream whip as directed on the box (minus the vanilla extract). Add cream cheese, sugar, vanilla extract. Spoon blueberry pie filling over cooled crust. Slice bananas over the pie filling. Spread the dream whip mixture on the top and refrigerate.

Serves 8-10.


PROVENCAL TARTS

~Submitted by Leasa, IA

1 17.3 oz pkg frozen puff pastry (1 sheet)
2/3 C purchased tapenade
16 cherry tomatoes, quartered (I used grape toms)
1 8 oz pkg crumbled feta cheese
Fresh herb sprigs for garnish (optional)

Thaw puff pastry according to package directions. Cut into 16 2 1/2 inch squares. Place each square in a 2-1/2 inch muffin cup. Place about 1 t of the tapenade on each square. Top with two cherry tomato quarters and some of the feta cheese.

Bake in a 425° oven for 12-15 mins or until pastry is puffed and golden brown. Remove from muffin tins. Garnish with fresh herb sprigs, if desired.

Makes 16 appetizer servings (2 pcs per person)

Source: Dobhran's Daily Recipes


INSIDE-OUT CARROT CAKE COOKIES

~Submitted by Jessica, Corfu, Greece

Active time: 20 min Start to finish: 45 min

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
1 scant cup walnuts (3 oz), chopped
1/2 cup raisins (2 1/2 oz)
8 oz cream cheese
1/4 cup honey

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.

Whisk together flour, cinnamon, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

While cookies are baking, blend cream cheese and honey in a food processor until smooth.

Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Makes about 13 cookies.

Source: Gourmet Magazine - April 2004


QUICK PAN ROLLS

~Submitted by Donna, Elkhorn, WI

"Used in a Texas school cafeteria, these egg-rich rolls are baked in a pan and cut into squares—no shaping required!"

1 package active dry yeast
1/2 cup nonfat dry milk
1/4 cup sugar
1 teaspoon salt
4 cups sifted flour
1 1/2 cups water
1/2 cup butter or regular margarine
2 eggs

In large bowl, stir together yeast, dry milk, sugar, salt and 1 1/2 cups flour; set aside.

In 2-quart saucepan over low heat, heat water and butter until very warm (120 to 130 degrees F). Using a mixer at low speed, gradually beat water mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add eggs and 1 cup flour; beat 2 minutes more. Using a wooden spoon, gradually stir in remaining 1 1/2 cups flour until mixture is well blended and forms a thick batter. Cover with towel and let rise in warm place until doubled, about 50 minutes.

Turn batter into a well-greased 13 x 9 x 2-inch baking pan. Spread batter evenly into corners of pan. Do not let rise. Bake in a 350 degree F oven 30 to 35 minutes or until browned. Cut into squares. Serve warm.

Makes 24 rolls.


IMPOSSIBLE TACO PIE

~Submitted by Marty B., Tell City, IN

1 pound hamburger
1/2 cup onions, chopped
1 package taco seasoning
1 can chopped green chiles, drained
1 1/4 cups milk
3/4 cup Bisquick
3 eggs
2 tomatoes, sliced
1 cup jack or cheddar cheese, grated
Lettuce
Sour cream

Preheat oven to 400 degrees. Grease pie plate. Cook and stir beef and onion until brown and drain. Stir in seasoning. Spread in pie plate, top with chiles. Beat milk, baking mix, and eggs until smooth. Pour into plate. Bake 25 minutes and top with tomatoes and cheese. Bake until knife inserted between center and edge comes out clean, about 8 to 10 minutes. Cool 5 minutes. Top with sour cream, tomatoes, lettuce, and cheese.


STEAMED LITTLE NECK CLAMS WITH TOMATOES OVER ANGEL HAIR PASTA

~Submitted by Treva, Knoxville, TN

This recipe serves: 4
Preparation time: 15 minutes 
Cooking time: 20 minutes 

2 pounds little neck clams, whole
1 tablespoon minced garlic
1 pound angel hair pasta
2 cups chopped tomatoes, canned or fresh
1/2 cup chopped Italian parsley
salt to taste
freshly ground black pepper

1. Wash the clams. Place them, with just the water that clings to them, in a covered pot over high heat until they just open, about 4 to 6 minutes. Remove from the heat and set aside. 

2. Meanwhile, bring a gallon of well-salted water to a boil. 

3. Remove the open clams from the pot and reserve the juice. 

4. Heat the reserved clam juice over medium-high heat and reduce the quantity by half. 

5. Add the pasta to the boiling water. 

6. Add the tomatoes to the clam juice and simmer. Season with salt and pepper. Add the parsley. 

7. Cook the pasta until it is al dente, about 6 to 8 minutes. 

8. In a large bowl, toss the pasta with the tomato mixture and arrange the clams. Serve immediately.

Source: Food Fit


ORANGE BLUEBERRY BREAD

~Submitted by Luanne, FL

This is a Duncan Hines recipe off the side of the box. I have made this recipe once and really liked it. I did add more orange peel to the batter. I forgot I had this recipe which is a shame as I love blueberries anyway you do them !!!! I think this is more of a dessert than a bread.

Ingredients: 

1 pkg Duncan Hines® Bakery-Style Blueberry Streusel Muffin Mix 
1/2 tsp baking powder 
2 large egg whites 
1/6 cup orange juice 
1 tsp grated orange peel 
(I probably used 1-1/2 tbs of orange peel.)

Instructions: 

Preheat oven to 350°F. 

Grease 8 1/2 x 4 1/2-inch or 9 x 5-inch loaf pan. 

Rinse blueberries from mix with cold water and drain. 

Empty muffin mix into bowl. Add baking powder; stir to combine and break up any lumps.

Add egg whites and orange juice. Stir until moistened, about 50 strokes. Fold in blueberries and orange peel. Pour into pan. Sprinkle with contents of topping packet from mix. 

Bake at 350°F for 45 to 55 minutes or until toothpick inserted in center comes out clean Cool in pan 10 minutes. Loosen loaf from pan. Invert onto cooling rack. Turn right-side up. Cool completely. 


TUNA SHELL CASSEROLE

~Submitted by Linda H., Rosharon, TX

This recipe was given to me by a friend in Maryland 30 years ago! Still a goodie!

The cream cheese and green olives make the difference!

1 stick butter
1 onion, chopped
½ lb mushrooms, sliced
½ C. flour
5 ½ C milk
1 – 8 oz pkg. cream cheese, softened and cut into cubes
1 lb grated or cubed Muenster cheese
1 – 12 oz and 1 –6oz can drained and flaked tuna
1 C. sliced stuffed green olives
1 lb pasta shells, cooked and drained 

Melt butter and sauté onions and mushrooms until tender. Add flour and blend well. Slowly add milk cook until a thickened cream sauce. Stir in cheeses and stir until melted. Add tuna and green olives. Mix in cooked pasta. Pour into casseroles. Cover with buttered breadcrumbs and bake at 350 for 45 min. Makes a lot but it freezes well.


ONION ALE CHIP DIP

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

8 ounces cream cheese, very soft
1¼ cup Pale Ale Beer
3 tablespoons onion, grated
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
3 tablespoons chives, chopped

In medium bowl, blend together with electric mixer cream cheese and Pale Ale Beer. Mixture will be very frothy. Stir in onion, garlic, Worcestershire sauce, dry mustard and salt. Refrigerate dip at least 2 hours, or up to 6 hours before serving to thicken. When ready to serve, pour into serving bowl and sprinkle with chives.

Serve with chips or raw vegetables.


ELVIS PRESLEY CAKE

~Submitted by Mary S., Nashville, TN

INGREDIENTS

1 (18.25 ounce) package white cake mix 
1 (8 ounce) can crushed pineapple with juice 
2 cups white sugar 
1 (8 ounce) package cream cheese 
1/2 cup butter, softened 
4 cups confectioners' sugar 
1 teaspoon vanilla extract 
1 cup chopped pecans 

DIRECTIONS

Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. Spread cream cheese frosting over cake.

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LITE & DREAMY COCONUT CREAM PIE

~Submitted by Larry Holmes, Toronto, Canada

1 cup sweetened flaked coconut, divided
3/4 cup Splenda, granular
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups skim milk
2 egg yolks
1 1/4 teaspoon vanilla
1/4 teaspoon coconut extract
1 8-inch prepared graham cracker pie crust
low-fat whipped topping (optional) for garnish

Toast ¼ cup of the coconut in 350-degree oven 3 to 5 minutes, stirring occasionally, until lightly browned. Let cool. Reserve for topping.

Mix together well, in heavy saucepan, Splenda, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat. Beat egg yolks, in medium bowl, until thick and pale. Gradually whisk in 3/4 cup hot milk mixture. Whisk egg mixture into milk mixture in saucepan. Return to heat; cook, whisking constantly until comes to boil. Remove from heat; stir in remaining coconut, vanilla and coconut extract. Immediately pour into crust. Cover pie with plastic wrap, gently pressing onto filling. Chill 3 hours or until firm. Sprinkle with toasted coconut and garnish with a little whipped topping if desired.

Makes 8 servings.

Per serving: 214 calories; 4.8 g protein; 9.6 g fat; 28.1 g carbs; ½ g fiber


DON'S SPICY RED BEANS

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Ingredients:
1 pound Red beans
4 cups Water (reserved from soaking beans)
2 tablespoons Fresh garlic, minced
2 tablespoons Olive oil
1 teaspoon Sea salt
1 Onion, minced
1/2 tablespoon Pepper
1/2 tablespoon Cayenne pepper
2 tablespoons Oregano
1 tablespoon Chili pepper
3 stalks Celery, chopped

Wash beans in cold water, then cover in cold water and soak over night. When ready to cook beans, drain water, reserving 4 cups for cooking.

Sauté garlic and onion in olive oil. Add drained beans and 4 cups reserved water. Bring to a boil. Add sea salt, pepper, cayenne pepper, oregano, chili pepper and celery.

Simmer 2-2 1/2 hours or until tender.

Can be served with cooked brown basmati rice, with cut up avocado and/or minced onion, and/or cilantro.

Makes 6 servings.
Nutritional Analysis:
Calories 213
Total fat 4.9 g.
Saturated fat 0.7 g.
Sodium 365 mg.
Cholesterol 0 mg.


BEEF BURGUNDY

~Submitted by Maggie, TX

Serves 4; 1 cup per serving

3 slices turkey bacon, chopped (optional)
1 pound round steak, all visible fat removed, cut into 1/2-inch cube
1 cup chopped onion (about 2 medium)
4 large garlic cloves, peeled and left whole
1 tablespoon acceptable margarine
2 tablespoons all-purpose flour
1/2 cup water
1 1/2 cups dry red wine or nonalcoholic red wine
1 cup low-sodium beef broth, plus more if needed
1 cup coarsely chopped carrots (about 1 1/2 medium)
1 cup frozen pearl onions (about 4 ounces)
8 ounces chanterelle, shiitake, or button mushrooms or a combination
(coarsely chop any large mushrooms)
1/4 cup Cognac or brandy (optional)
1 tablespoon dark brown sugar
1 tablespoon no-salt-added tomato paste
1 teaspoon dried rosemary, crushed using mortar and pestle
4 teaspoons chopped fresh thyme (optional)

Preheat oven to 350 F. In an ovenproof Dutch oven, cook bacon over medium heat for 5 minutes, stirring occasionally. Remove from Dutch oven and set aside. Increase heat to medium-high. Brown beef in Dutch oven, half at a time, until brown on all sides, about 5 to 7 minutes per batch. Remove meat from Dutch oven and set aside. Reduce heat to medium and add onion, garlic, and margarine. Cook for 5 minutes, stirring often. Stir in flour. Add turkey bacon, browned beef, and remaining ingredients except thyme. Bring to a boil over high heat. Remove from heat. Bake, covered, about 1 1/2 hours, or until meat is tender, stirring occasionally and adding more beef broth, if necessary. Garnish each serving with chopped thyme, if desired. 

Calories: 269
Protein: 26 g
Carbohydrates: 21 g
Total Fat: 7 g
Saturated Fat: 2 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 3 g
Cholesterol: 60 mg
Sodium: 126 mg

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OYSTER STIR-FRY 

~Submitted by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS 

- 1 pint shucked oysters, drained and patted dry 
- 1 tablespoon plus 1 teaspoon light soy sauce 
- 1 tablespoon dry sherry 
- 2 teaspoons cornstarch 
- 1 teaspoon chopped fresh gingerroot 
- 1 green onion with green top, sliced 
- 1 teaspoon dark-roasted sesame oil 
- 1 tablespoon canola or corn oil 
- 1 small red bell pepper, cored, seeded, and cubed 

Lemon Sauce Ingredients: 
- 2 teaspoons cornstarch 
- 3 tablespoons fresh lemon juice 
- 1/4 cup Homemade Chicken Broth or canned reduced-sodium chicken broth 
- 1 tablespoon grated lemon zest 
- 1 tablespoon honey 
- 1/4 teaspoon crushed red pepper flakes 

- 8 ounces bok choy, cut into large bite-size pieces 

DIRECTIONS 

In a medium bowl, combine the oysters with the soy sauce, sherry, cornstarch, gingerroot, green onion, and sesame oil. 

Prepare a large skillet with nonstick pan spray. Heat the canola oil over medium-high heat. Add the oyster mixture and stir-fry for 3 minutes, or until the oysters are just cooked and their edges curl. 

Remove the oysters with a slotted spoon and set aside in a small bowl. Add the red pepper to the skillet; stir-fry for 1 minute. Add to the oysters. 

For the sauce, combine the cornstarch, lemon juice, and chicken broth in a small saucepan. Heat over medium heat until thickened, whisking often. Stir in the lemon zest, honey, and red pepper flakes. Allow to cool if to be served at room temperature. 

At serving time, line a serving bowl with bok choy. Pour the oyster mixture over the bok choy; top with the lemon sauce. Serve warm or cooled to room temperature. 

Nutritional Information Per Serving (1/4 of recipe): Calories: 177, Fat: 8 g, Cholesterol: 62 mg, Sodium: 468 mg, Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 11 g, Protein: 10 g Diabetic Exchanges: 1 Starch, 1 Lean Meat, 1 Fat 

Source: "The New Family Cookbook for People With Diabetes"


SUGAR FREE COCONUT-RAISIN COOKIES 

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

10 packages. Sweet n' Low
1/2 cup. butter
1 egg
2 tsp. vanilla
1 cup. flour
1 tsp. baking powder
1/4 tsp. salt
1 cup. raisins or chopped dates
1 cup. shredded unsweetened coconut
1 cup. chopped walnuts or pecans

Beat butter with egg and vanilla with mixer until smooth. Combine flour, baking powder and salt. Add flour mixture to butter mixture. Beat or stir until well blended. Fold in raisins or dates, coconut and nuts until blended. Form dough into a 1 1/2" round rolls. Wrap in wax paper and chill in freezer until firm enough to slice. Then slice as needed. Bake on lightly greased cookie sheets at 350 degrees for 10 to 15 minutes until light brown.


WILD RICE, CHEESE, AND VEGETABLE CASSEROLE

~Submitted by Mary S., Nashville, TN

Yield: 4 servings (About 1-1/4 cups each)

Notes: Delicious, with a generous amount of melted cheese. The vegetables can vary according to season and availability.

INGREDIENTS

- 1 package (6-1/4 ounces) wild and white rice mix,
cooked with out spice packet
- 1-1/2 cups cut asparagus spears, blanched
- 1-1/2 cups halved small Brussels sprouts, blanched
- 3 ounces fat-free cream cheese, cubed
- 3/4 cup (3 ounces) shredded fat-free mozzarella cheese
- 3-4 ounces goat cheese, crumbled
- Salt and pepper, to taste

DIRECTIONS

Mix rice, vegetables, and cheeses; season to taste with salt and pepper. Spoon into 1-1/2 quart casserole.

Bake, covered, at 350 degrees F. until casserole is hot and cheese is melted, about 30 minutes.

Nutritional Information Per Serving (about 1-1/4 cups each):
Calories: 307, Fat: 7.2 g, Cholesterol: 9.7 g,
Sodium: 200 mg, Protein: 21.7, Carbohydrate: 39 g
Diabetic Exchanges: 2 Vegetable, 2 Bread/Starch, 1-1/2 Meat, 1/2 Fat

Source: "1,001 Delicious Recipes for People with Diabetes"

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PORK CHOPS WITH CURRANT-NUT STUFFING

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Makes 2 servings
Prep: 25 minutes
Bake: 40 minutes

Ingredients
2 pork loin rib chops, cut 1-3/4 inches thick (about 1 pound total)
1-1/2 cups corn bread stuffing mix
2 tablespoons chopped hazelnuts or pecans , toasted
2 tablespoons dried currants or snipped raisins
1 tablespoon thinly sliced green onion
1 tablespoon margarine or butter, melted
1/3 cup water
1/4 teaspoon instant chicken bouillon granules
3 tablespoons currant, crab apple or cherry jelly
1-1/2 teaspoons lemon juice or white wine vinegar
1/4 teaspoon ground ginger
Fresh raspberries (optional)
Fresh sage (optional)

Directions
1. Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Set aside. 

2. For stuffing, in a mixing bowl stir together the stuffing mix, hazelnuts or pecans, currants or raisins, green onion, and margarine or butter. In another bowl, stir together the water and bouillon granules. Toss stuffing mixture with 3 tablespoons of the water mixture. Spoon 2 tablespoons of the stuffing into each pork chop pocket. If necessary, fasten pockets with wooden toothpicks. Stir the remaining water mixture into the remaining stuffing. 

3. Place stuffed chops on a rack in a shallow roasting pan. Place remaining stuffing in a small greased casserole; cover and refrigerate until ready to bake. 

4. For glaze, in a small saucepan cook and stir the jelly, lemon juice or wine vinegar, and ginger until jelly is melted. Brush tops of chops with glaze. 

5. Bake chops, uncovered, in a 375 degree F oven for 25 minutes. Brush again with glaze. Place casserole with stuffing in oven beside the pork chops. Bake about 15 minutes more or until juices run clear and stuffing is heated through. 

6. To serve, brush chops with remaining glaze. Transfer chops to individual plates. Spoon stuffing from casserole onto plates. If desired, garnish with raspberries and sage leaves. Makes 2 servings. 

Make-Ahead Tip: Prepare stuffing; cover and chill up to 4 hours. Stuff chops and bake as above. 

Nutritional Information
Nutritional facts per serving
calories: 551, total fat: 19g, saturated fat: 4g, cholesterol: 77mg, sodium: 739mg, carbohydrate: 61g, protein: 37g


PAN-ROASTED CHICKEN AND VEGETABLES

~Submitted by Mary S., Nashville, TN 

1/2 lbs. red potatoes, cut into 1 1/2-inch chunks
1/2 onion (1 lb.), cut into 6 wedges
2 garlic cloves, peeled
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried, crushed rosemary
1/2 lb. skinless, boneless chicken thighs, each cut into quarters
1 (10-oz.) bag spinach, stems discarded

Preheat oven to 475ºF. 

In roasting pan, combine potatoes, onion, garlic, oil, salt, pepper, and rosemary; toss to coat. 

Roast vegetables 20 minutes, stirring once. 

Add chicken, tossing to coat; roast 25 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of knife.

Place spinach over chicken mixture and roast 5 minutes longer or until spinach wilts. Toss before serving. Garnish with rosemary sprigs. 

Serves 2


STEAK PIZZAOLA

~Submitted by Maggie, TX

2 Tbsp. COLAVITA EXTRA VIRGIN OLIVE OIL
2 cloves garlic, minced
1 (12 oz.) can tomato puree
2 Tbsp. grated Parmesan cheese
4 flat-leaf parsley sprigs, chopped
1/2 tsp. basil
1/2 tsp. oregano
2 (1 inch-thick) beef porterhouse or shell steaks
1/2 pound COLAVITA SPAGHETTI, cooked

Heat olive oil in a large skillet over medium-low heat. Add garlic and sauté 1 minute. 

Add tomato puree and simmer 20 minutes. 

Add cheese, parsley, basil, oregano, and steaks, and simmer 6 to 8 minutes on each side, turning, or until cooked to desired doneness. 

Serve steak and sauce over spaghetti. 

Servings: 2

Source: Colavita Olive Oil

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COMPANY'S COMING SHRIMP SALAD

FOR THE VINAIGRETTE:
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon sugar
salt and freshly ground black pepper

FOR THE SALAD:
2 pounds cooked medium-sized shrimp
3 cups ripe cantaloupe, scooped into balls
3 cups ripe papaya, scooped into balls
2 cups ripe plum tomatoes, seeded and diced 1/4-inch
2 cups cucumber, peeled and diced 1/4-inch
1/4 cup fresh basil leaves, thinly slivered
2 tablespoons snipped fresh chives 

Combine vinaigrette ingredients in a bowl; set aside.

Combine the shrimp, cantaloupe, papaya, tomatoes, cucumber, basil and orange zest in a bowl. 

Just before serving, toss with the vinaigrette. Transfer to a serving platter and sprinkle with the snipped chives.

Servings: 8

Source: Parade Magazine, Sheila Lukins, June 28, 1998


SOUTHERN PECAN PIE

Ingredients: 
1 Unbaked pie shell
1 c Fruit sweetener
1 tb Cornmeal
1/3 c Unsweetened applesauce or apple butter
3 tb Water
2 tb Cornstarch
3 Eggs
2 ts Vanilla extract
2 tb Very strong coffee or espresso (prepared - not grounds)
24 Pecan halves

Preparation: 
1. Prepare pastry and place in 9" pie pan. 

2. In large bowl, combine fruit sweetener, cornmeal and applesauce/butter. Beat with electric mixer. 

3. In small bowl, blend water and cornstarch until smooth. Add to fruit sweetener mixture and blend. 

4. Beat in eggs one at a time. Stir in vanilla and coffee. 

5. Pour mixture into pie shell. Decorate top with pecan halves. 

6. Bake 30 to 40 minutes - or until custard is set - at 375 degrees. Cool slightly before cutting. 

Note: 
1) To make fruit sweetener - cook four cups of fruit juice until it is reduced to one cup. If you like it sweeter add Sweet One. OR if a recipe calls for 1/2-cup fruit sweetener, use 1/2 cup frozen fruit juice plus half as much (1/4 cup) granulated fructose. 
2) Sherry adds Sweet One instead to desired sweetness. If 2/3 cup is called for use 2/3 cup concentrate plus 1/3 cup granulated fructose. Commercial fruit sweeteners are available at health food stores. Good juices to use are apple, orange, pineapple, pineapple orange, and grape.

Nutritional Information: 
211 cal, 9g fat, 28g carb, 69mg sod, 3g protein, 82mg chol


QUESADILLAS CASSEROLE

Time: 1 hour (20 min prep, 40 min cooking)
Makes: 4 servings

1 (16 ounce) can refried beans 
1 (8 ounce) can tomato sauce 
1 (4 ounce) can chopped green chilies 
1 teaspoon ground cumin 
1 teaspoon chili powder 
1 teaspoon onion powder 
1 teaspoon garlic powder 
4 flour tortillas (8 inch) 
2 cups shredded cheddar cheese 

1. Preheat oven to 350 degrees.

2. Combine first 7 ingredients in a small bowl.

3. Spray 8 inch round cake pan with cooking spray.

4. Place 1 tortilla in sprayed pan.

5. Spread 1/4 of bean mixture on tortilla.

6. Repeat with next tortilla and bean mixture.

7. Sprinkle 1 cup of cheese on bean mixture.

8. Place next tortilla and 1/4 of bean mixture on top.

9. Repeat with next tortilla and rest of bean mixture.

10. Sprinkle 1 cup of cheese on top.

11. Bake uncovered 35 to 40 minutes or until heated through and the cheese is bubbly.


TORTELLINI SOUP

Ingredients:
1 tb Olive oil 
1/4 c Onion, finely chopped 
1 c Mushrooms, sliced 
1 ea Garlic clove, minced 
14 1/2 oz Can chicken broth 
2 c Water 
9 oz Fresh cheese tortellini 
1 c Peas, frozen 
2 tb Parsley, snipped

Instructions:
In a large saucepan or Dutch oven heat oil. Add onion, mushrooms and garlic. Cook, stirring occasionally, until onion is tender. Add chicken broth and water. Bring to a boil. Add tortellini and peas. Return to a boil and cook for 6 to 12 minutes or until tortellini is tender. Stir in parsley.

Makes 8 servings.