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“Nothing would be done at all if one waited until one could do it so well that no one could find fault with it.”
~John Henry Newman, English Cardinal, 1801-1890

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

THE OLD PATHS

~Shared by Rusty, Leesburg, FL
 
I liked the old paths, when Moms were at home. Dads were at work. Brothers went into the army. And sisters got married BEFORE having children!

Crime did not pay; Hard work did; And people knew the difference.

Moms could cook; Dads would work; Children would behave.

Husbands were loving; Wives were supportive; And children were polite.

Women wore the jewelry; And Men wore the pants.

Women looked like ladies; Men looked like gentlemen; And children looked decent.

People loved the truth, And hated a lie.

They came to church to get IN, Not to get OUT!

Hymns sounded Godly; Sermons sounded helpful; Rejoicing sounded normal; And crying sounded sincere.

Cursing was wicked; Drugs were for illness; And divorce was unthinkable.

The flag was honored; America was beautiful; And God was welcome!

We read the Bible in public; Prayed in school; And preached from house to house.

To be called an American was worth dying for; To be called an American was worth living for; To be called a traitor was a shame!

I still like the old paths the best!

~'The Old Paths' was written by a retired minister who lives In Tennessee.

TRY IT ..........   NO JOKE
      
~Shared by Nancy C., Niceville, FL

Before you go out the door in the morning......Click Below
This is really neat!     

Do I Need an Umbrella?


Peanut Butter Cookies, Anyone?

~Shared by Lucy Wellhausen, Kirtland, OH
Owner of Ohio Honey Company
www.ohiohoney.com

Did you know that the “Criss-Cross” fork impression placed on peanut butter cookies, alerts people with peanut allergies this cookie is a ‘no-no’ ???

I'll remember this on our Las Vegas trip !!!

Moles

~Shared by Doe, Oliver, B.C., Canada

A papa mole, a mama mole, and a baby mole, all live together in a little mole hole.

One day, papa mole sticks his head out of the hole, sniffs the air and said, 'Yum! I smell maple syrup!'

The mama mole sticks her head out of the hole, sniffs the air and said, 'Oh, Yum! I smell honey!'

Now baby mole is trying to stick his head out of the hole to sniff the air, but can't because the bigger moles are in the way. This makes him whine, 'Geez, all I can smell is.....

MOLASSES!'

(This is one of my all-time favorite jokes... ~Maggie)


Optometrist

~Shared by Mary H., Montreal, Canada

We were helping customers when the store optometrist walked by and flirted with a co-worker. Of course, we all had to stop what we were doing to tease her. But she quickly dismissed the notion of a budding romance.

"Can you imagine making out with an optometrist?" she asked.

"It would always be, 'Better like this...or like this?'"

PAULA'S CREAM CHEESE AND PECAN STUFFED BERRIES

~Shared by Marilyn, Canton, OH

20 whole large strawberries, hulled
8 ounces cream cheese, softened
1/4 cup confectioners' powdered sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them; set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff.

Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture.

Sprinkle chopped pecans on top of the stuffed strawberries.  Cover and refrigerate until ready to serve.

Yield - 20 berries


HOT AND BOTHERED SPARERIBS

~Shared by Johnny, LA

3 pounds pork spareribs, cut into 1-rib portions
1/2 cup cider vinegar
1/2 cup chili sauce
1/4 cup steak sauce
1 tablespoon Original TABASCO® brand Pepper Sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar

Heat pork spareribs, cider vinegar and enough water to cover in 5-quart saucepan over high heat until boiling. Reduce heat to low; cover. Simmer 1 hour or until ribs are fork-tender. Drain.

Heat chili sauce, steak sauce, TABASCO® Sauce, Worcestershire sauce and brown sugar in 1-quart saucepan over high heat until boiling. Reduce heat to low; simmer, uncovered, 5 minutes or until mixture is thickened.

Preheat grill to medium or oven to 450°F. Place ribs on grill rack or broiler pan. Brush ribs with sauce mixture. Cook 20 minutes or until heated through, brushing occasionally with sauce mixture; turning once.

Makes 4 servings.

Source: Tabasco


CREAMY PASTA PRIMAVERA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 ounces spaghetti
1/3 cup butter, divided
1/2 cup chopped green onions
1/4 cup sliced green bell pepper
1/4 cup sliced red bell peppers
1 (4 ounce) can mushrooms, drained
3/4 cup milk
1 (8 ounce) package cream cheese
2 cups diced cooked ham
1/3 cup grated Parmesan cheese
 
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a skillet, melt 1/4 cup of the butter. Saute green onions, green peppers, red peppers and mushrooms. Add cream cheese and milk and stir over low heat until cream cheese is melted. Stir in ham and parmesan cheese. Toss spaghetti with remaining butter. Combine with cream cheese mixture; toss lightly.


CHIPOTLE MAYONNAISE

~Shared by Barb C., Chula Vista, CA

1 1/2 cups mayonnaise
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons chopped fresh cilantro leaves
2 1/2 tablespoons chipotle chili puree
Pinch kosher salt

Mix the mayonnaise, lime juice, cilantro and chipotle chili puree together in a medium bowl, add the salt and mix again. Cover and refrigerate until ready to use.

Yield: 1 1/2 cups

Source:  LilBitsofThisnThat-PSP@yahoogroups.com


ORANGE APRICOT RING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
1 15 oz apricot halves
2 3oz pkg orange jello
1 6oz can frozen orange juice
1 cup cold water
 
Drain apricots, reserving syrup. Puree apricots in blender. Add enough water to reserved syrup to make 1 1/2 cups. Combine reserved syrup, jello and dash of salt; heat to boiling, stirring to dissolve jello. Remove from heat. Add frozen orange juice stirring until melted. Stir in apricot puree and 1 cup of cold water. Pour into a 5 cup mold and chill until firm.


MANDARIN SPINACH SALAD WITH CHICKEN

~Shared by Jim D., WA

8 cups baby spinach leaves
2 cups  shredded cooked chicken
1 cup halved seedless green grapes
1 can  (11 oz.) mandarin oranges, drained
1/2 cup sliced red onions
1/4 cup  PLANTERS Sliced Almonds, toasted
1/3 cup KRAFT Light Balsamic Vinaigrette Dressing

COMBINE all ingredients except dressing in large bowl.

ADD dressing; mix lightly.

Kraft Kitchens Tips

Make Ahead
Assemble salad as directed but do not add the dressing. Refrigerate up to 24 hours. Toss with dressing just before serving.

Variation
Prepare using KRAFT CATALINA Dressing and substituting 1 Tbsp. sesame seed for the nuts.

Special Extra
For added color, prepare with a combination of green and red grapes.

Source: Kraft


SIMPLE HONEY-GLAZED BABY CARROTS

~Shared by Treva, NC

These carrots are quick and easy to prepare, and they make a great side dish for a big family meal or holiday dinner.

1 & 1/2 to 2 pounds baby carrots
1 & 1/2 teaspoons salt
4 tablespoons butter
4 tablespoons honey
3 tablespoons packed brown sugar
juice of 1/2 lemon
freshly ground black pepper or chopped parsley, for garnish

Rinse carrots under cold water and put in a medium saucepan. Cover with water and add salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.   In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved. Add the lemon juice and gently stir in carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed. Serve immediately garnished with freshly ground pepper or chopped parsley, if desired.

Serves 8.


KINGS HAWAIIAN BREAD - ABM

~Shared by Linda H., Rosharon, TX

3 C + 6 T bread flour
1-2 eggs, (used 2 medium eggs)
1/2 C pineapple juice
1/2 C water
3/8 C granulated sugar
1/4 t ginger
1/2 t vanilla extract
1/2 stick butter or margarine (4 T)
1 t salt*
2 1/4 t active dry yeast

Put in 1-2 eggs, pineapple juice, water, sugar, ginger, vanilla extract and softened butter or margarine. Add flour. Then add the yeast last. Use regular bread setting and medium color. *(the recipe didn’t call for it and mine mushroomed – will add 1 t salt next time) Had to poke it and it still messed up the lid and had to clean it, just ate a slice. Yummmmmmy!!


SWEET HOT WINGS

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

3 pounds chicken wings
1 cup white wine
4 large cloves garlic, roughly chopped
2 teaspoons dried thyme
1 tablespoon Dijon mustard
2 teaspoons honey
1/2 teaspoon hot pepper sauce or to taste
1 tablespoon olive oil

Trim wing tip from chicken wings and discard or use for stock. Cut each wing into 2 sections.

In a medium pot over high heat, combine white wine, garlic, thyme, mustard, honey, hot pepper sauce and olive oil. Bring to a boil and add wings. Turn heat to medium and simmer wings, stirring occasionally, for 10-12 minutes, or until chicken is almost cooked. Remove from heat. The marinade should almost have disappeared.

Preheat oven to 450°F. If marinade has not disappeared, drain chicken wings and place on an oiled baking sheet. Bake for 15 minutes, turning once, or until wings are golden brown and cooked through.

Serves 6.


SHRIMP AND OKRA GUMBO

~Shared by Johnny, LA

Makes about 6 servings

3 tablespoons cooking oil
1 pound fresh okra, cut into 1/2-inch slices
1 cup chopped onions
1/2  cup chopped celery
1 (10-ounce) can Ro-tel tomatoes with diced chili peppers (mild)
2 heaping tablespoons pre-made roux, dissolved in 4 cups warm shrimp stock
2 pounds shrimp, peeled and deveined
Salt and cayenne pepper to taste

Heat the oil in a large, heavy pot over medium heat. Add the okra, onions and celery. Cook, stirring, until the okra no longer is ropy. Add the tomatoes and cook, stirring, until the mixture blends. Add the roux dissolved in the shrimp stock and simmer for 30 minutes, stirring occasionally. Add the shrimp and continue to cook until the shrimp turn pink, about 5 minutes. Season with salt and cayenne. Serve immediately over rice.

Source: Chef Marcelle


BLUE RIBBON BROWNIE COOKIES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
  
BOTTOM LAYER:
3/4 c. flour
1 c. sugar
5 tbsp. cocoa
1 tsp. vanilla
1/2 tsp. salt
1/2 c. shortening
2 eggs

TOP LAYER:
1/2 c. plus 1 tbsp. flour
1 egg
1/2 tsp. vanilla
1 1/2 tsp. baking powder
1/2 c. milk
1 heaping tbsp. shortening
1/2 c. sugar
1/2 tsp. salt

ICING:
1 c. powdered sugar
1/3 c. butter
3 tsp. cocoa

Combine all ingredients for the bottom layer and mix by hand. Pour into a 9x13x2 inch dish. Sprinkle 1 cup pecans over this layer. Combine all the ingredients for the top layer (by hand). Spread over bottom layer. Bake at 350 degrees until done. Cool. Mix icing and spread over cooked mixture. Cut cookies into bars.


BROWNIE PIE

~Shared by Barb C., Chula Vista, CA

If you have a sweet/chocolate attack, this is a quick fix.

Preheat oven to 350.

Spray a pie plate.

Mix well:
2 eggs
1 stick melted butter
1 cup sugar
1 teaspoon vanilla
1/2 cup flour
2 tablespoons cocoa

Bake 25 minutes.

Wonderful with Cool Whip - and so easy!
 
Source: LilBitsofThisnThat-PSP@yahoogroups.com


CHICKEN BREASTS ESCABECHE

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

INGREDIENTS:
4 large boneless, skinless chicken breasts
5 tablespoons olive oil
1 head roasted garlic
2 teaspoons fresh coarse ground pepper
1 large white onions, chopped
2 carrots, sliced in 1/4 inch rounds
2 1/2 cups red wine vinegar
1/2 cup Balsamic vinegar
3 bay leaves
1 cup dry white wine
3 roasted peppers, red, green and yellow, cut into 1/4 inch strips

PREPARATION:
Brown the chicken breasts in the olive oil over moderate heat, about 6-8 minutes. Transfer chicken to a platter and pour off all but 1 tablespoon of olive oil.

To the pan add the black pepper, and onions. Cook 4 minutes, then add the carrots, peeled roasted garlic cloves, both vinegars, bay leaves, and dry white wine. Bring to a boil and simmer 30 minutes, until vegetables are tender. Add chicken pieces and simmer 3 - 5 minutes.

Remove pan from heat and add the roasted pepper strips. Let the chicken and vegetables cool to room temperature and then chill them overnight in the refrigerator. Bring the mixture to room temperature before serving.

SERVES 4


APPLE PIE STUFFED FRENCH TOAST

~Shared by Jim D., WA

We like large loaves of sandwich bread for this recipe, with slices about 5 inches by 4 inches. If you use the smaller, standard-sized sandwich bread, you won’t need all of the filling.

Serves 4
4 ounces cream cheese , softened
1 1/2 tablespoons sugar
3 tablespoons apple butter
1/4 teaspoon ground cinnamon
8 slices good-quality sandwich bread
1 large egg
1 cup cold water
1/2 cup all-purpose flour
1 teaspoon vanilla extract
4 tablespoons unsalted butter
Maple syrup for serving

1. Combine cream cheese, sugar, apple butter, and cinnamon in medium bowl. Spread on 4 bread slices. Top with remaining bread slices, pressing down gently, forming 4 sandwiches.

2. Combine egg, water, flour, and vanilla in shallow pie plate. Melt 2 tablespoons butter in large nonstick skillet over medium heat. Dip both sides of 2 sandwiches in batter and place in skillet. Cook until deep golden brown on both sides, about 3 minutes per side. Repeat with remaining butter and bread.

3. Cut into triangles and serve immediately with maple syrup.

Source: America’s Test Kitchen, Cook's Illustrated Magazine


SLOW COOKER CABBAGE AND BEEF CASSEROLE

~Shared by Treva, NC

2 pounds lean ground beef
1 small head cabbage, shredded
1/4 cup chopped onion
1 (16 oz.) can tomatoes
1/3 cup beef broth or tomato juice
dash each salt, garlic powder, thyme, red pepper and, oregano

Brown ground beef to remove excess fat. Shred cabbage and chop onion. Put broth or other liquid to cover bottom of slow cooker. Layer cabbage,onion, herbs and spices, meat, and garlic salt.

Repeat layers ending with beef. Top with tomatoes, undrained and a sprinkling of oregano. Cook on high for 1 hr. Stir all together.

Cook on low heat until ready to eat, 8-10 hrs.

Makes 6 to 8 servings.


SIX WEEK BRAN MUFFINS

~Shared by Linda H., Rosharon, TX

A recipe from the 80’s.

1 15 oz box Raisin Bran
2 c. buttermilk
1/2 shortening
1 c. sugar
2 eggs
2 1/2 c. flour
2 1/2 tsp baking powder
1/4 tsp salt

Mix all until blended.  Will keep in fridge (covered) for up to 6 weeks.  Bake at 400 degrees for 15-20 min in greased muffin tins.

Source: The cookbook I put together for my daughter's weddings in the 80's


STUFFED PORK CHOPS WITH APRICOTS

~Shared by Luanne, FL

Stuffing recipe includes dried apricots, chopped onion, bread crumbs, raisins, sage, salt and pepper.

Ingredients:

1 cup dried apricots
1 1/2 cups chopped onion
1/2 cup butter or margarine
4 cups soft stale bread crumbs
1 cup raisins
1 teaspoon ground sage
salt and pepper, to taste
8 pork chops, loin, 1/2-inch thick

Preparation:

Cover apricots with water and soak for several hours; drain and chop. Cook onions in butter for about 5 minutes, until wilted. Add apricots, crumbs, raisins, and sage. Season with salt and pepper to taste. Brown chops quickly on both sides. Put 4 of the browned chops in a baking dish, cover with the stuffing mixture, then cover with the remaining 4 chops. Cover and bake in a preheated 350 degree oven for about 1 hour, or until chops are tender.


GUTHRIE'S SAUCE

~Shared by Johnny, LA

1/2 cup mayonnaise
1/4 cup ketchup
1/2 tablespoon garlic powder
1/2 tablespoon Worcestershire sauce
1 teaspoon paprika
Generous amount of black pepper (cover surface two or three times and mix in)

Combine all ingredients. It will start to look and taste right as you blend them together, but it is best to let the sauce sit for a few hours before serving.


CHEESY BROCCOLI CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained
1 c. dairy sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. margarine or butter, melted
2 eggs
1 tomato (peeled & sliced thin)
1/4 c. grated Parmesan cheese
 
Instructions
Grease 8 x 8 x 2 inch baking dish and spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with hand beater for 1 minute. Pour over broccoli. Arrange tomato slices on top; then sprinkle with Parmesan cheese. Bake until golden brown and when a knife is inserted halfway between center and edge comes out clean.

Serves 6-8.

Oven temperature 350 degrees.


CROCKPOT BREAD PUDDING

~Shared by Barb C., Chula Vista, CA

Serve Hot or Cold.

Ingredients
3 eggs, beaten
3-1/2 cups milk (2% works too)
2 tsps. Vanilla extract
1 tsp. Ground cinnamon (2 tsps, if you prefer)
1/2 tsp. Salt
3 cups bread cubes
3/4 cup packed brown sugar
1/2 cup raisins

Directions
Mix all ingredients together until bread cubes are thoroughly wet. Place mixture in a greased crockpot. Cook on HIGH for 3 to 4 hours, or until a knife stuck in middle of the pudding comes out clean. Adding one sliced banana with the raisins makes it yummy!

Source: LilBitsofThisnThat-PSP@yahoogroups.com


PORK WITH PEAS AND ONIONS

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

1/3 cup. apple juice, no sugar added
2 tbs. apple cider vinegar
1/8 tsp. each thyme leaves, salt and pepper
7 oz. pork tenderloin, cut into 8 equal slices
1 tsp. vegetable oil
1 cup frozen pearl onions
1/2 cup frozen peas
1 tsp. cornstarch

In medium glass or stainless steel mixing bowl combine juice, vinegar, thyme, salt and pepper; add pork and turn to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours. Preheat broiler. Arrange pork on rack in broiling pan, reserving marinade. Broil 4 inches from heat source, turning once, until thoroughly cooked, 2 minutes on each side. While pork is broiling, prepare onion mixture, in 10 inch nonstick skillet, heat oil; add onions and peas and cook over high heat, stirring frequently, until heated through, about 5 minutes. Add cornstarch to reserved marinade mixture, stirring to dissolve cornstarch; add to onion mixture in skillet and cook, stirring constantly, until mixture comes to a boil and is thickened, about 1 minute. Serve pork topped with onion mixture.


CHINESE STICKY RIBS

~Shared by Jim D., WA

Regular full-size spareribs will not work in this recipe; they are too large and fatty. Hoisin sauce can be found in the international aisle of your supermarket. Use a vegetable peeler to remove wide strips of orange peel. For tips on removing the membrane from the ribs as directed in step 1, see related quick tip.

Serves 6

Ribs
2 racks pork ribs (2 1/2 to 3 1/2 pounds each), preferably St. Louis cut or baby back ribs
1 cup hoisin sauce
1 cup sugar
1/2 cup soy sauce
1/2 cup dry sherry
1 (6-inch) piece ginger , peeled and sliced into rounds
6 garlic cloves, smashed
strips of orange peel from 1 orange
1 1/2 teaspoons cayenne pepper
30 sprigs fresh cilantro leaves  , stems chopped coarse (reserve leaves for glaze)
8 scallions, white parts cut into 1-inch pieces (reserve green parts for garnish)

Glaze
1 red pepper jelly  (see related tasting)
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 teaspoon cayenne pepper
Minced scallion greens greens

1. For the ribs: Adjust oven rack to middle position and heat oven to 350 degrees. With tip of paring knife, loosen membrane on underside of each rack of ribs. Grab membrane with paper towel and pull it off slowly in single piece. Combine remaining ingredients in large roasting pan. Add spareribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2 1/2 to 3 hours. Transfer ribs to large plate.

2. For the glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet (do not wash roasting pan) and discard solids and remaining liquid. Using wide spoon, skim fat from liquid. Stir in jelly and vinegar. Bring to simmer over medium-high heat and cook until syrupy and reduced to 2 cups, 15 to 20 minutes. Off heat, stir in cilantro and cayenne.

3. Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with flat roasting rack. Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down and brush with glaze. Place roasting pan back on middle rack in oven and broil until beginning to brown, 2 to 4 minutes. Flip ribs over, brush with more glaze, then broil, brushing ribs with glaze every 2 to 4 minutes, until ribs are deep mahogany color, 9 to 12 minutes (watch broiler carefully). Transfer ribs to cutting board, tent with foil, and let rest 10 minutes. Slice between bones, transfer ribs to platter, and brush with reserved glaze. Sprinkle with scallions. Serve.

Make Ahead: The ribs and glaze can be prepared through step 2 up to 2 days in advance. Wrap the ribs tightly in foil and refrigerate. Transfer glaze to microwave-safe bowl, cover, and refrigerate. Before serving, allow ribs to stand at room temperature for 1 hour. Heat glaze in microwave on high power until warm, about 1 minute. Proceed with step 3 as directed.

Source: Cook’s Country



REFRIGERATED SWEET CUCUMBER CHIPS

~Shared by Treva, NC
 
Sweet cucumber chips taste so fresh and complement any sandwich.
 
Makes 4 pint or 8 half-pint jars.
Prep Time: 20 minutes
Cook Time: 10 minutes

2 pounds pickling cucumbers (4 to 5 inches long)
2 1/2 cups distilled white vinegar (5% acidity)
2 cups sugar
1/4 cup McCormick® Onions, Minced
2 tablespoons non-iodized salt
1 tablespoon McCormick® Celery Seed
1 tablespoon McCormick® Mustard Seed
1 teaspoon McCormick® Turmeric, Ground

1. Wash cucumbers well with cold water. Trim ends and cut into 1/8-inch thick slices. Place cucumber slices into 4 hot sterilized pint or 8 half-pint canning jars.

2. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to low; simmer 5 minutes.

3. Ladle over cucumbers, leaving 1/4-inch headspace. Stir each jar well. Cool. Cover with metal lids and screw on bands.

4. Refrigerate pickles. Shake jars once a day for 3 to 5 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.


CREAM OF POBLANO SOUP WITH CHEESE CRUST

~Shared by Linda H., Rosharon, TX

This tex-mex creation is a lot healthier than it tastes--and is even more so if you substitute yoghurt for the whipping cream. It's gloriously thick and rich, with a nice balancing kick. Serve to 4 people as a spectacular and hearty first course. Thanks to Professor Vincent Tocci, American University, for introducing me to this.

1 Tablespoon olive oil
1 Tablespoon butter
3 medium poblano peppers, seeded and chopped
2 onions, chopped
1 carrot, chopped
4 cups chicken or vegetable stock
1 large potato, chopped
1/2 cup whipping cream (or yoghurt)
1 Tablespoon cilantro, chopped
8 large tortilla chips
1 cup of Monterrey jack cheese, grated

Heat the oil and butter in a large saucepan. Add peppers, onions, and carrots and saute slowly for 5 minutes. Stir in the stock, add the diced potatoes, bring to a boil, then reduce heat and simmer for 30 minutes.

Remove from heat and puree in a blender, solids first to get a smooth texture. Return to the pot. Add the cream and season with salt to taste.

When ready to serve, bring to simmer and stir in the cilantro. Ladle into oven-proof bowls, top with 2 tortilla chips, sprinkle with cheese, and run under the broiler. Top each bowl with a cilantro leaf and take to the table.


SALLY LUNN

~Shared by Mary H., Montreal, Canada

Put in a mixing bowl:
1 cup lukewarm milk
1 package yeast

Let stand 5 minutes.  Stir.  Add:
1/2 cup softened butter or oil
1/3 cup sugar
1/2 teaspoon salt
3 eggs

Beat with a strong rotary beater or electric mixer, gradually adding:
3 1/2 cups flour

Leave the mixture in the bowl and let rise until very light and about double in size.  Spoon into a buttered and floured, 10-inch angel cake pan or Turk's head pan (??!) or 2 dozen two-inch muffin pans, lined with paper liners.  Let rise about one hour.

Bake about 50 minutes at 350 degrees F. in large pan or 20 minutes at 425 degrees F. in muffin pans.

To vary, add raisins and chopped citron or other fruits to the batter; or put a layer of brown sugar and pecans in the buttered pans; or sprinkle the top before baking with cinnamon sugar (1/2 cup sugar mixed with 2 teaspoons cinnamon) or with 1/2 cup sugar mixed with 1 teaspoon cinnamon and 1 teaspoon nutmeg.


LOUISIANA CRUNCH CAKE

~Shared by Johnny, LA

Cake...

2 3/4 c. flour, sifted
2 tsp. baking powder
1 1/2 tsp. salt
1 3/4 c. sugar
1 c. shortening
3/4 c. milk
1 tsp. orange extract
1/2 tsp. almond extract
3 large eggs

Topping...

2 T. flour
3 T. brown sugar
3 T. confectioners' sugar
1/4 tsp. orange extract
1/4 tsp. orange rind
1/2 c. chopped pecans, optional

Directions:

Sift together flour, baking powder and salt into large mixing bowl. Add sugar and stir. Cut in shortening with pastry blender or two knives. Add milk, orange extract, almond extract and eggs. Beat thoroughly. Set aside.  For topping, combine 3/4 cup cake batter with flour, brown sugar, confectioners' sugar, orange extract and orange rind. Mix well. Add pecans, if using. Spread topping in bottom of well-greased tube pan (angel food cake pan). Pour batter on top and bake at 375 degrees for 45 minutes to 1 hour. Remove from pan immediately or topping will stick.


EASY LAMB SHAWARMA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 cups plain yogurt
1/4 cup distilled white vinegar
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried oregano
2 bay leaf
3 1/2 pounds boneless leg of lamb, trimmed of fat, and cut into thin strips
2 tablespoons olive oil
 
8 (8 inch) pita bread rounds
2 tomatoes, thinly sliced
1 onion, thinly sliced
1/2 bunch fresh mint leaves
 
Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.


BACON CHEESE DIP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
16 Slices bacon, diced, fried, and drained
2 Packages cream cheese - (8 oz ea), softened, cubed
4 Cups shredded cheddar cheese
1 Cup half-and-half
2 Teaspoons Worcestershire sauce
1 Teaspoon dried minced onion
1/2 Teaspoon dry mustard
1/2 Teaspoon salt
1 Dash hot sauce
 
Put all ingredients in the crock pot and cook on LOW, stirring occasionally until cheese melts, about 1 hour. Taste and adjust seasonings, add bacon, and keep on low to serve. Serve with cubed or sliced French bread.

This recipe yields 12 servings.


CROCKPOT POTLUCK POTATOES

~Shared by Jim D., WA

1 can cream of mushroom soup
1 (8 oz.) container of sour cream
8 ounces Velveeta cheese
1 onion chopped
1 can of mushrooms
Several peeled and sliced red potatoes

Mix all ingredients together; place in crockpot on low until potatoes are done, about 6 to 8 hours.


FRANGO CHOCOLATE MINTS

~Shared by Treva, NC

2 cups semi-sweet chocolate chips
1/2 cup butter
1 and 1/8 cup powdered sugar
2 eggs
1 tsp. Vanilla
2 tsp. Peppermint extract

Melt chips in a double boiler to melt and while cooling beat butter and sugar together. Beat in the eggs and vanilla. Beat in the cooled chocolate and peppermint. The longer you beat the fluffier the mints will be. Drop by half teaspoons on to wax paper or use a pastry bag for fancy mints. Keep refrigerated.


GUACAMOLE AND BACON CANAPES

~Shared by Linda H., Rosharon, TX

1 ripe avocado, peeled and seeded 
1/2 small ripe tomato, chopped
3 tablespoons minced scallions (white parts only) 
1 tablespoon minced fresh coriander (cilantro) leaves
1 small chili pepper, minced 
1 tablespoon fresh lime juice
Salt and ground black pepper to taste 
8 slices lean slab bacon
12 thin slices pumpernickel bread, crusts removed 
Softened butter for spreading

In a bowl, mash the avocado with a wooden spoon till lumpy, add the tomato, scallions, coriander, chili pepper, lime juice, and salt and pepper, and mix till well blended. Cover the guacamole with plastic wrap and chill briefly.

In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, and crumble. Add the bacon to the guacamole and stir until well blended.

Lightly butter the bread slices, spread the guacamole equally on the slices, and cut into thirds.

Makes 36 servings.

Source: iVillage.com

PORK TENDERLOIN WITH MUSTARD MARINADE

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

1/4 cup. coarse mustard
2 tsp. curry
2 cloves garlic, minced
1/4 tsp. cinnamon
1 pork tenderloin, approximately 1-3/4 pound, trimmed of fat

Combine first 4 ingredients. Coat the tenderloin with mixture. Cover and refrigerate overnight. Wrap in foil and bake at 350 degrees for 1 to 1 1/4 hours (internal temperature 170 degrees). Let stand 10 minutes before serving.

Serves 8. 122 calories. 3 grams fat.



ITALIAN VEGETABLE HOAGIES

~Shared by Treva, NC
 
This delightfully easy, and somewhat messy, sandwich packs a punch with sweet balsamic vinegar, artichoke hearts, red onion, provolone cheese and zesty pepperoncini. We love it for dinner as well as lunch. If you’re packing the hoagies to take along, keep the ingredients separate and assemble right before eating to avoid soggy bread. Serve with tomato and cucumber salad.

Makes 4 servings

ACTIVE TIME: 20 minutes; TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
 
1/4 cup thinly sliced red onion, separated into rings
1 (14-ounce) can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 (16- to 20-inch-long) baguette, preferably whole-grain
2 slices provolone cheese (about 2 ounces), halved
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini (optional)

1. Place onion rings in a small bowl and add cold water to cover. Set aside while you prepare the remaining ingredients.

2. Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.

3. To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini, if using. Cover with the baguette tops. Serve immediately.

NUTRITION INFORMATION: Per serving: 264 calories; 8 g fat (3 g sat, 4 g mono); 10 mg cholesterol; 39 g carbohydrate; 14 g protein; 8 g fiber; 624 mg sodium; 174 mg potassium. Nutrition bonus: Vitamin C (20% daily value), Vitamin A (15% dv).
2 Carbohydrate Servings
Exchanges: 2 starch, 1 vegetable, 1/2 medium fat meat, 1 fat

Source: EatingWell Magazine July/August 2009

MARDI GRAS GUMBO

~Shared by Mary S., Nashville, TN

Yield: 10 servings

INGREDIENTS

-  1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
-  1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
-  1 can (28 ounces) diced tomatoes, undrained
-  1 can (15-1/4 ounces) whole-kernel corn, drained
-  1 package (16 ounces) frozen cut okra, thawed
-  2 cans (14 ounces each) reduced-sodium chicken broth
-  1 tablespoon hot pepper sauce
-  1/2 teaspoon liquid smoke
-  1 teaspoon black pepper

DIRECTIONS

In a soup pot, combine all the ingredients over high heat and bring to a boil.

Reduce the heat to medium and simmer for 40 to 45 minutes, or until no pink remains in the chicken and the gumbo thickens, stirring occasionally.

Nutritional Information Per Serving (Approximately 1-1/2 cups): Calories: 163, Fat: 3 g, Cholesterol: 63 mg, Sodium: 478 mg, Carbohydrate: 11 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 23 g
Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat, 1 Vegetable

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


LENTIL AND ESCAROLE SOUP

~Shared by Mary S., Nashville, TN

Yield: 7 servings

INGREDIENTS

-  1 tablespoon extra-virgin olive oil
-  1 onion, chopped
-  1 stalk celery, chopped
-  1 medium carrot, chopped
-  1 clove garlic, minced
-  2 large tomatoes, peeled, seeded and chopped
-  8 ounces brown lentils, picked over and rinsed (1-1/4 cups)
-  6 cups water
-  1/2 teaspoon salt, or to taste
-  Freshly ground pepper to taste
-  1 large head escarole (1 pound)
-  1/2 cup freshly grated Parmesan cheese

DIRECTIONS

Heat oil in a large soup pot or Dutch oven over medium heat. Add onion, celery, and carrot. Cook, stirring frequently, until the vegetables are soft, 8 to 10 minutes.

Stir in garlic and cook for 1 minute. Add tomatoes, reduce the heat to low and cook, stirring often, for 5 minutes more. Add lentils and water to the pot.

Bring to a simmer and cook, partially covered, until the lentils are tender, about 45 minutes. Season with salt and pepper.

Meanwhile, wash escarole leaves, stack and cut crosswise into 1/2-inch-wide strips. When the lentils are tender, stir in the escarole. Return the soup to a simmer; cook until the escarole is tender, about 10 minutes. Ladle into bowls, sprinkle with Parmesan and serve.

Nutritional Information Per Serving (1 cup each): Calories: 181, Fat: 4 g, Cholesterol: 4 mg, Carbohydrate: 27 g, Protein: 12 g, Fiber: 11 g, Sodium: 264 mg
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Very Lean Meat

Source: The Eating Well Diabetes Cookbook


SNOW PEAS WITH WATER CHESTNUTS AND BAMBOO SHOOTS

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  2 teaspoons peanut oil
-  1/2 cup diced onion
-  1/4 cup diced celery
-  2 cups trimmed fresh snow peas
-  1/2 cup sliced water chestnuts
-  1/2 cup sliced bamboo shoots
-  1/2 cup low-fat, low-sodium chicken broth
-  Fresh ground pepper and salt to taste

DIRECTIONS

In a wok over medium-high heat, heat the oil. Add the onion and celery and stir-fry for 3 minutes.

Add the snow peas, water chestnuts, bamboo shoots, and broth. Cover and steam 1-2 minutes.

Add the pepper and salt to taste. Snow peas should still be crisp and bright green when served.

Nutritional Information Per Serving (1/2 cup): Calories: 51, Fat: 2 g, Cholesterol: 0 mg, Sodium: 41 mg, Carbohydrate: 7 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat

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


CRAN-RAISIN CHUTNEY

~Shared by Mary S., Nashville, TN

Yield: 40 servings (1 tablespoon each)

INGREDIENTS

-  1 can (10 ounces) whole cranberries
-  Peel of 1 lemon
-  1/4 cup raisins
-  1 teaspoon grated ginger
-  1 teaspoon dry mustard
-  1 tart green apple, peeled, cored, diced
-  1 onion, chopped
-  1/2 red, green, or yellow bell pepper, chopped
-  1/2 cup apple cider vinegar
-  1/4 cup brown sugar
-  1/2 teaspoon salt
-  1 clove garlic, minced

DIRECTIONS

Combine all ingredients in a saucepan; simmer, stirring frequently, until mixture thickens, about 1 hour. Cool and store in refrigerator until ready to serve.

Nutritional Information Per Serving (1 tablespoon each): Calories: 24, Fat: 0 g, Cholesterol: 0 mg, Sodium: 34 mg, Protein: 0.1 g, Carbohydrate: 6 g Diabetic Exchanges: 1/2 Fruit

Source: 1,001 Recipes For People with Diabetes by Surrey Books


CORIANDER CHICKEN WITH ORANGE

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1/2 cup currants
-  7/8 cup unsweetened orange juice
-  1 tablespoon olive oil
-  4 large chicken thighs, skinned
-  1 large red onion, quartered and thickly sliced
-  4 whole garlic cloves, peeled
-  1 teaspoon coriander seeds, freshly crushed
-  2 medium red chili peppers, seeded and finely chopped
-  2 cinnamon sticks
-  1/3 cup whole blanched almonds
-  2 large oranges, peeled and white pith removed, roughly chopped
-  1-1/4 cups chicken stock
-  Sprigs of fresh mint, tied

DIRECTIONS

Soak the currants overnight in half the orange juice, or for at least 1 hour.

Preheat the oven to 400 degrees F. Heat the olive oil in a shallow, non-stick casserole dish and saute the chicken for 2 minutes. Add the onions, garlic and coriander. Cook until the onions are soft and starting to brown.

Add the chili peppers, cinnamon sticks, almonds, currants, the remaining orange juice, chopped oranges, chicken stock and mint.

Bring to a boil, then transfer the casserole to the oven. Cook uncovered for 40 minutes. Discard the mint and cinnamon sticks and serve.

Nutritional Information Per Serving (1/4 of recipe): Calories: 297, Carbohydrate: 26 g, Protein: 18 g, Fiber: 4 g, Fat: 15 g, Cholesterol: 52 mg, Sodium: 238 mg Diabetic Exchanges: 1 Fruit, 1 Vegetable, 2-1/2 Lean Meat, 1-1/2 Fat

Source: Great Healthy Food - Diabetes by Azmina Govindji

PORTERHOUSE STEAK WITH ROASTED GARLIC

~Shared by Jim D., WA

There’s nothing like a nice juicy Porterhouse Steak smothered in roasted garlic with a hint of rosemary on top. This Tuscan style steak fills the room with the aroma of fresh rosemary and garlic. Grilled or broiled you can’t go wrong serving this delicious steak.

The porterhouse is one of the best cuts of meat you can find. In Tuscany they use the Chianina breed of cattle which is an ancient breed that is difficult to find in the US. This breed of cattle is probably one of the oldest breeds in existence and originated in the west central part of Italy. The name comes from the Chiana Valley in the province of Tuscany.

To find a source for Chianina beef contact the American Chianina Association or buy your steaks from another breed that is well aged and around two inches thick. I like the Porterhouse Steak the best because you get the strip steak side and the more tender fillet side. The best of both words.

INGREDIENTS

2 porterhouse steaks, 1 and a half to 2 inches thick
1 whole garlic bulb
1 Tbls of fresh rosemary, chopped
1/4 cup of extra virgin olive oil
1 tsp of salt
1 tsp of freshly ground black pepper

PREPARATION

Pre-heat the oven to 400 degrees.

Peel away the loose skin from the garlic bulb Cut the top of the bulb around a half inch down to expose the garlic. Place the garlic on a small baking sheet and drizzle with olive oil. Sprinkle some of the rosemary on top and cover with aluminum foil. Bake for around 30 to 35 minutes until garlic is soft. Squeeze the garlic out in a small bowl and smash together with more olive oil and the remaining rosemary.

Prepare the grill or broiler. Cook the steaks around 20 minutes turning once. Spread the steaks with the garlic rosemary mixture right before serving.

Serve with a nice baked potato and some steamed vegetables.

Serves 2 people.

Source: Great Chicago Italian Recipes


SIMPLE SHRIMP SCAMPI

~Shared by Maggie, TX

This recipe says it serves two. It seems rather generous to me. I think it would serve three or four. Except at my house!

5 Tablespoons butter
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
4 cloves garlic
24 medium cooked shrimp, deveined, cleaned, shell removed (fresh or frozen)
2 Tablespoons fresh lemon juice
½ Cup chicken broth or white wine
2 pinches salt
¼ teaspoon fresh pepper
1 lb linguini fini dry pasta noodles
2 Tablespoons butter
¼ cup fresh parsley, chopped
¼ Cup fresh chives chopped

1. Place butter and olive oil into a large 5 qt skillet or other large pot over medium heat. Once melted and hot sauté onion for 3-5 minutes until softened. Stir in garlic for 60 seconds then stir in shrimp. Season with salt and pepper and cook 4-6 minutes or until pink and firm and cooked through. Stir in lemon juice and chicken broth. Reduce heat to low and set aside.

2. Cook pasta according to package directions, drain and stir into shrimp. Stir in 2 Tablespoons butter, parsley and chives. Serve and enjoy!

Source: Picky Palate

1, 2, 3 HAWAIIAN CHICKEN
 
1-1/2 pounds skinless, boneless chicken breasts
1 can (8 ounces) pineapple chunks, in their own juice
1 bottle honey barbecue sauce

Cut the chicken into bite-sized pieces. Place in a baking dish. Add the pineapple chunks, reserving liquid, and approximately 1/4 to 1/2 of the bottle of barbecue sauce. Once mixed, add the pineapple juice until you reach the consistency you like. Bake at 350 degrees F for about one hour or until chicken is cooked through.


CHEESY POTATO SOUP

This is simply Cream of Potato Soup with cheese added. 

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

Sauté the onion dices in the butter until they are tender and translucent but not browned.

Add the flour and stir and cook until a soft paste has formed but not browned.

While still cooking, pour in 1/2 cup of the broth while stirring with a whisk.  Gradually add the rest of the broth, stirring to make the mixture smooth and not lumpy as if you were making gravy.  Continue cooking until the mixture is bubbly and has thickened.  Add the potatoes and thyme and cook for ten to fifteen minutes or until tender.  With a slotted spoon, remove about a third of the potatoes from the soup and set aside.

Pour two to three cups of the remaining soup into your blender.  Puree the mixture until it is smooth.  Continue in batches until the entire soup is puréed.

Pour the soup through a strainer into a clean pan.  Press any piece through the sieve with the back of a spoon.

Add the set aside potatoes, cheese, and sherry.  Salt the soup to taste.  Cook the soup, stirring constantly, until the cheese melts.

Add the cream.  If the soup needs further thinning, add water.

Serve hot.


COCONUT-BLUEBERRY CHEESECAKE BARS

Prep: 30 minutes
Chill: 3 hours
Bake: 8 + 18 minutes

Ingredients
1/2 cup butter
3/4 cup finely crushed graham crackers
1/2 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup ground pecans
1/4 cup sugar
1-1/2 8-oz. pkg. cream cheese, softened
2/3 cup sugar
4 eggs
1 Tbsp. brandy or milk
1 tsp. vanilla
2 cup blueberries

Directions
1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside.

2. For crust, in a small saucepan heat butter over medium heat until the color of light brown sugar. Remove from heat; set aside.

3. In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 cup sugar. Stir in butter until combined. Evenly press on bottom of prepared pan. Bake 8 to 10 minutes or until lightly browned.

4. Meanwhile, in large mixing bowl beat cream cheese and 2/3 cup sugar on medium until combined. Add eggs, brandy, and vanilla. Beat until combined. Pour over hot crust. Sprinkle with blueberries.

5. Bake 18 to 20 minutes or until center appears set. Cool in pan on rack. Cover and refrigerate. Cut into bars. Store, covered, in refrigerator. Makes about 32 bars.

Nutrition Facts
Calories 136, Total Fat (g) 9, Saturated Fat (g) 5, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 46, Sodium (mg) 78, Carbohydrate (g) 11, Total Sugar (g) 7, Fiber (g) 1, Protein (g) 2


SWEET & SOUR MEATBALLS OVER RICE (CP)

1 lb. ground beef
1 egg, slightly beaten
4 T. cornstarch, divided
1 tsp. salt
1/4 tsp. black pepper
1 T. dried chopped onion
1 T. vegetable oil
3 T. vinegar
1 (15 oz) can pineapple chunks in juice
1/2 C. sugar
1 T.soy sauce
1 large green bell pepper, cut into pieces
hot cooked rice

In a bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper, and onion. Shape into 1 1/2-inch balls. In a large skillet, lightly brown meatballs in oil. Drain fat from skillet. Transfer meatballs to Crock-Pot.

Stir together in a small bowl: vinegar, sugar, soy sauce, remaining cornstarch, and green pepper. Pour over meatballs. Cover and cook on LOW 6 to 8 hours or on HIGH 2 to 4 hours.

In the last 30 minutes of cooking stir in the can of pineapple. Serve over hot cooked rice.


VANILLA FILLED CREAM PUFFS

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
1/2 cup butter
1 cup water
1/4 tsp salt
1 cup all-purpose flour
4 eggs

1) Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

2) Preheat oven to 425F.

3) In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball.

4) Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.

5) Drop by tablespoonfuls onto an ungreased baking sheet.

6) Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

7) When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.


ANGEL HAIR PASTA WITH SCALLOPS

Prep & Cooking Time: 30 min.
Yield: 8 servings
Serving Size: 2.000 cup(s)

1 Tbsp mustard seeds
1/8 tsp black pepper
2 tsp olive oil
2 cloves garlic, minced
1/2 cup onion, diced
2 cups tomatoes, chopped
1 pound scallops
1 (16 ounce) box of angel hair pasta
1/4 cup low sodium, fat free chicken broth

Directions:

In a large saucepan over medium heat, saute mustard seeds. Stir, moving seeds around to avoid burning the seeds. As they begin to crack or pop reduce heat, add olive oil and onions and continue to saute while stirring. Cook onions for a few minutes until tender and golden. Add garlic and continue to stir and cook a few more minutes until garlic is tender. Add tomatoes and chicken broth, simmer for 5 minutes. Rinse and pat scallops dry with a paper towel. Add scallops to sauce and increase heat to medium, cooking scallops for about 5 minutes in the sauce. In another large pan bring water to a boil and cook pasta according to package instructions until pasta is al dente. Drain and add pasta to sauce. Cook an additional minute and stir pasta to coat with sauce. Serve.
 
Nutrition Facts
Per 2.000 cup(s)
Total Calories: 161 Carbohydrates: 25.68 g
Total Fat: 2.35 g Protein: 9.15 g
Sat Fat: 0.29 g Fiber: 1.52 g
Cholesterol: 9 mg Sodium: 57 mg
Diabetic exchange: Starch: 2.500
Meat: 2.000
Fat: 0.250
Vegetable: 0.500


CRANBERRY CHICKEN

4 (5 ounce) skinless, boneless chicken breast halves
1/4 cup shredded mozzarella cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup white wine
1 cup stuffing mix
1/3 cup dried cranberries
1/4 cup melted butter

Preheat oven to 350 degrees F (175 degrees C). Prepare a glass baking dish by spraying with cooking spray.

Place chicken breasts into baking dish and sprinkle with cheese. Stir together chicken soup and wine; pour over chicken. Sprinkle chicken with stuffing mix and cranberries; drizzle butter over top.

Bake in preheated oven until chicken has reached an internal temperature of 160 degrees F (70 degrees C), about 45 minutes.