A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I've given you a few dozen reasons for being glad you dropped in today. I hope you are.

Just a reminder:
Tomorrow is the deadline for our current Monthly Theme topic: Quick Breads. If you haven't already, please visit the Monthly Theme section to read all about it. You'll also find the email link for sending in your recipes. Thanks.

We've got quite a few recipes for you in today's issue and lots more to make you think and laugh. I have a very early morning start to my 12-hour shift ahead so we'll get right to the issue. We'll see you here again on Sunday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

“The North thinks it know how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.”
Mark Twain (Samuel Langhorne Clemens 1835-1910)

Recipe *

Shared by Treva, Eastern TN

Here is a great recipe, suitable for any occasion . . .

If you were to make a cake, you know that whatever you put into your mixing bowl will appear in the cake itself, and, if you leave out a specific ingredient, it will not appear in the finished product.

The thoughts and beliefs that we choose to fill our minds ultimately will appear in our experience, and if we realize this, we can save ourselves a lot of trouble. No one would put the wrong ingredient in the mixing bowl because no one wants it in the cake, for everyone knows that, if it's in the bowl, it's in the cake!

Those who believe money is the only measure of prosperity are likely to spend their lives falling short. Conversely, those who see prosperity in terms of wealth of happiness , tend to believe their lives are full of riches, which in itself attracts more and more.

Today, take stock in what you have in your life. Instead of focusing on what you don't have, put your attention to the rewards you have already received and those that are all around you waiting to be appreciated.

Reflect on your loved ones, your surroundings and your talents - for you are prosperous indeed.

Others can guide you, teach you, and encourage you. Yet what you truly know is whatever you experience for yourself. When you understand and appreciate the true value of experience, then every experience indeed becomes valuable. The good times and the not-so-good times all bring with them the golden treasure of experience. 

Be willing to live through whatever life sends your way, and you will grow stronger with each passing moment. Be thankful for the opportunity to experience whatever may be happening, and the experience you gain will serve you well. 

You are more capable, more knowledgeable, more effective than you've ever been before. And with each new experience, that positive and valuable growth continues. 

Delight each day in the experience of life. Treasure it, learn from it, live it and use every moment to reach ever higher. 

Ralph Marston *(from an article by Emmet Fox)

New Uses for Everyday Things

Shared by Jean, Syracuse, NY

USE BAKING SODA TO:

1. Exfoliate skin. Wash your face, then apply a soft paste made of three parts baking soda and one part water. Massage gently with a circular motion, avoiding the eye area; rinse clean. 

2. Erase crayon, pencil, ink, and furniture scuffs from painted surfaces. Sprinkle soda on a damp sponge, rub clean, and rinse. 

3. Unclog a drain. Pour 1/2 to 1 cup of baking soda down the drain, then slowly pour 1/2 to 1 cup of white vinegar after it. Let sit for five minutes (covered, if possible). Follow with a gallon of boiling water. 

4. Remove tough stains from enameled cast iron and stainless steel. Scrub enameled cast iron with a soft nylon brush and a thick paste of baking soda and water. Clean stainless steel with a soft cloth and 4 tablespoons of baking soda dissolved in 1 quart of water. Wipe dry with a clean cloth. 

5. Scrub pans. Sprinkle soda on crusted casseroles and roasting pans and let sit for five minutes. Lightly scrub and rinse. 

6. Brush teeth. Use a paste of baking soda and water. 

7. Fight class-B fires (flammable liquids, such as gasoline, oil, and grease). Baking soda can be used to smother only a small flame. 

8. Deodorize. Dust baking soda under your arms to absorb body odor. 

9. Clean up minor oil and grease spills on a garage floor or driveway. Sprinkle baking soda on the spot and scrub with a wet brush. 

10. Settle a stomach during occasional indigestion. Stir 1/2 teaspoon of baking soda into 1/2 cup of water and drink for a safe and effective antacid.

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~

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Adam

Shared by Ann, FL

God Said, "Adam, I want you to do something for me."

Adam said, "Gladly, Lord, what do You want me to do?"

God said, "Go down into that valley."

Adam said, "What's a valley?"

God explained it to him.

Then God said, "Cross the river."

Adam said, "What's a river?"! 

God explained that to him, and then said, "Go over to the hill......."

Adam said, "What is a hill?"

So, God explained to Adam what a hill was.

He told Adam, "On the other side of the hill you will find a cave"

Adam said, "What's a cave?"

After God explained, he said, "In the cave you will find a Woman."

Adam said, "What's a woman?"

So God explained that to him, too.

Then, God said, "I want you to reproduce."

Adam said, "How do I do that?"

God first said (under his breath), "Geez....."! 

And then, just like everything else, God explained that to Adam, as well.

So, Adam goes down into the valley, across the river, and over the hill, into the cave, and finds the woman.

Then, in about five minutes, he was back.

God, his patience wearing thin, said angrily, "What is it now?"

And Adam said

"What's a headache?"



Everything I need to know, I learned in corporate America...

Shared by Aafrin, Pune, India

1. Indecision is the key to flexibility.

2. There is absolutely no substitute for a genuine lack of preparation.

3. Nostalgia isn't what it used to be.

4. The facts, although interesting, are irrelevant.

5 . The careful application of terror is also a form of communication.

6 . Someone who thinks logically can be such a nice contrast to the real world.

7 . Things are more like they are today than they ever were before.

8 . Anything worth fighting for is worth fighting dirty for.

9 . Everything should be made as simple as possible, but no simpler than that.

10 . Friends may come and go, but enemies accumulate.

- Author Unknown (although I believe #9 is an adaptation of something Einstein said)



AGING

Shared by Luanne, FL

Another year has passed
and we're all a little older.
Last summer felt hotter
and winter seems much colder.

There was a time not long ago
when life was quite a blast.
Now I fully understand
about "Living in the Past"

We used to go to weddings,
football games and lunches.
Now we go to funeral homes,
and after-funeral brunches.

We used to have hangovers,
from parties that were gay.
Now we suffer body aches
and while the night away.

We used to go out dining,
and couldn't get our fill.
Now we ask for doggie bags,
come home and take a pill.

We used to often travel
to places near and far.
Now we get sore asses
from riding in the car.

We used to go to nightclubs
and drink a little booze.
Now we stay home at night
and watch the evening news.

That, my friend is how life is,
and now my tale is told.
So, enjoy each day and live it up...
before you're too damned old!

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 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!

MISSISSIPPI CORNBREAD SALAD

~Submitted by Maggie, TX

1 (8 1/2-ounce) package cornbread muffin mix *
1 (1-ounce) envelope Ranch-style salad dressing mix
1 (8-ounce) container sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 (16-ounce) cans pinto beans, drained
2 cups (8-ounce) shredded Cheddar cheese
10 bacon slices, cooked and crumbled
2 (15 1/4-ounce) cans whole kernel corn, drained

Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside.

Combine tomatoes and next 3 ingredients, gently toss.

Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours.

Yields: 8 to 10 servings.

* Your recipe for one (8-inch) square pan of cornbread may be substituted.

PAELLA

~Submitted by Barbara, Chula Vista, CA

For the rice:
2 tablespoons olive oil
2 cups basmati rice or other long grain rice
1 large onion, chopped
2 tablespoons chopped garlic
1 cup prepared salsa
4 cups hot chicken broth

2 tablespoons olive oil
1 large onion, chopped
1 pound kielbasa or other smoked sausage, sliced 1 /2 inch thick
2 teaspoons paprika
1 pound skinless and boneless chicken breasts, cut into 1 1/2 inch pieces
2 carrots, cut into 1/2 inch dice
1 red bell pepper, seeded and cut into 1/2 inch dice
2 tablespoons chopped garlic
Salt and freshly ground black pepper, to taste
1 pound large shrimp, peeled
2 cups frozen peas, thawed
2 tablespoons chopped flat leaf parsley

Prepare the rice: Heat the oil in a large pot over medium heat. Add the rice and onion; cook, stirring occasionally, until the rice begins to brown lightly, about 12 minutes. Add the garlic and cook for one minute longer. Add the salsa and cook, stirring, until the liquid is absorbed, about 1 to 2 minutes. Stir in the hot chicken broth and bring to a boil; reduce the heat to a simmer, cover and cook for 20 minutes. Remove from the heat and let rest, covered, for 20 minutes.

To complete the paella, heat the oil in a large frying pan over medium high heat. Add the onion and kielbasa; cook, stirring, until the onion is soft, about 10 minutes. Sprinkle in the paprika and cook for 1 minute. Add the chicken, carrots, bell pepper, garlic, salt and pepper; cook, stirring, until the chicken is cooked through, about 5 minutes. Add the shrimp and peas; cook, stirring, until the shrimp turns pink, about 2 minutes.

To serve, fluff the rice with a fork, then combine it with the meat, chicken, shrimp and vegetables, tossing well. Serve in a large, shallow bowl or on a platter sprinkled with the chopped parsley.

Serves 8.

Source: The San Diego Union Tribune


ASIAN PLUM-ONION CHUTNEY

~Submitted by Angelique, TX

Ingredients:
3 cups yellow onion (2 to 3 medium onions), chopped
3 cups red onion (2 to 3 medium onions), chopped
8 cups fresh plums (3 to 3-1/2 pounds), 1/2-inch cubes
1 cup golden raisins
1/2 cup candied ginger, chopped
1-1/2 cups brown sugar, packed
1-1/2 cups granulate sugar
1-1/2 cups cider vinegar
3/4 cup hoisin sauce (7 ounces)
1 tablespoon mustard seed
2 teaspoons salt

Directions:
Combine all ingredients in large kettle. Cover and bring to boil.

Uncover and boil gently 30 minutes or until thickened and glossy, stirring occasionally. Pour hot chutney into sterilized jars and refrigerate for up to 2 weeks or can using USDA canning guidelines for longer storage.

Makes about 5-1/2 pints.

Nutrition Information:
Per 1 tablespoon serving: About 29 cal, 0 g pro, 7 g carb, 0 g fat, 3% cal from fat, 0 mg chol, 99 mg sod, 0 g fiber.


INDESCRIBABLY DELICIOUS BANANA BREAD

~Submitted by Brenda, AL

I thought I had eaten some good banana bread before... I made this yesterday and WOW!

1 cup butter (I use real butter not margarine)
1 1/2 cups sugar
2 large eggs, beaten
4 or 5 very ripe bananas, mashed
1 teaspoon vanilla
4 Tablespoons buttermilk
2 cups self rising flour, sifted (Be sure to do this)

Preheat oven to 350°. Grease and flour 2 loaf pans.

Cream butter and sugar. Add eggs, bananas, vanilla and buttermilk. Mix and beat well until blended.

Pour into prepared pans. Bake 45 to 50 minutes or until toothpick comes out clean when inserted in middle. COOL.

Topping

6 Tablespoons REAL butter
10 Tablespoons brown sugar (light or dark)
5 Tablespoons sweet milk
1 cup or more chopped pecans( I used 1 1/2 cups)

Melt butter in saucepan, add sugar and milk. Cook until very syrupy. Remove from heat and add pecans. Spread over top of loaves. Be sure to spread to edges. Put under broiler until bubbly and brown. WATCH CLOSELY so it don't burn.


BALSAMIC SAUCE

~Submitted by Treva, Eastern TN

This sauce is great on pork and beef tenderloins also. You must be patient and keep a watchful eye as this is on the stove and stir a little more as it reduces. Let's do it!

1 Cup Balsamic vinegar
4 Clove Garlic; sliced
4 pn (2-inch) fresh rosemary
2 Tblsp. Butter; optional

Put all the ingredients except the butter into a saucepan and bring to a boil. Reduce the heat and simmer until it is reduced by half, about 10 minutes.

The sauce is ready when it coats the back of a spoon.

Add the optional butter and stir well.

4 servings


LAMB POT ROAST

~Submitted by Larry Holmes, Ontario, Canada

3 ounces butter
1 3-to-4-pound leg of lamb
1 teaspoon sugar
1/4 teaspoon mixed dried herbs
1 can (14 ounces) tomatoes, undrained and mashed
1/2 cup red wine
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
freshly ground black pepper
2 tablespoons vegetable oil
3 carrots, halved lengthwise
3 turnips, halved lengthwise
3 large potatoes, halved
6 small onions.

Melt 1 ounce butter in a heavy-based skillet over a medium heat and cook meat until brown on all sides. Combine sugar, herbs, tomatoes, wine, tomato paste. Worcestershire sauce and black pepper to taste and pour over meat. Bring to boil, then reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.

About 30 minutes before meat finishes cooking, heat oil and remaining butter in a heavy-based skillet over medium heat; add carrots, turnips, potatoes and onions and cook lightly until browned. Reduce heat to low, cover and cook for 15-20 minutes or until vegetables are tender.

Transfer vegetables to meat pan. Broil for 10 minutes or until sauce reduces and thickens slightly. Serve sauce with meat and vegetables.

Serves 6


CONCH CHOWDER

~Submitted by Angelique, TX

Ingredients
Olive Oil 2 Tbsp
Conch Meat, chopped 1 pound
Garlic 2 Tbsp
Onions, diced ½" 1 ½ cups
Celery, diced ½" ½ cup
Tomato paste 3 Tbsp
Chicken Broth 1 quart
Thyme, fresh 2 tsp
Oregano, fresh 1 tsp
Carrots, diced ½" ½ cup
Clam juice 2 cups
Potatoes, diced 1 ½ cups
Tomatoes, diced 1 ½ cups
Salt and Pepper to taste

Procedure
Place the oil in a pot and heat until very hot. Add the conch meat and sear for 1 to 2 minutes. Add the garlic, onions, celery, carrots, and potatoes and sauté for 2 minutes. Add all the remaining ingredients, mix well and bring to a boil. Simmer until the potatoes are tender.

Adjust seasoning with salt and pepper to taste. Serve hot with croutons or crackers.

Serves 4-6

Source: From Bahama Breeze Restaurant


FONDUE SAUCES

~Submitted by Judy, MI 

Basic Sauce: 
2 cups Mayonnaise or Miracle Whip 
2 cups Sour Cream 

Mix these together and divide into 5 bowls, making one bowl larger than the others. This should be fairly thick so it doesn't fall off the meat. 

2) Curry Sauce 
stir as much Curry powder into the sauce as you like. Depending on how spicy you like it add about half a teaspoon of grape jelly or less. 

3) Dill Sauce 
stir tons of dried Dill into the next bowl 

4) Horseradish Sauce 
stir some horseradish into the 3rd bowl (adjust to your taste, it should be "nostril tickling", but not make you cry. 

5) Garlic Sauce 
squeeze lots of fresh garlic (best from a press) into the 4th bowl. Never use garlic from a jar for this one! 

6) Sauce Tartar - EVERYBODY'S FAVORITE! 

2 hardboiled Egg-yolks (do not put egg whites in) 
2 Tbsp Capers (these are important) 
1 Tbsp very finely chopped Onion (grated would be nice)
2 Tbsp finely chopped Parsley (not essential) 
2 Tbsp finely chopped really good Pickles (not sweet!) 
1/4 tsp prepared Mustard, salt, pinch Cayenne 

Stir together. Put all sauces in the fridge, covered with plastic wrap or lids so they don't take on odors from other foods. You should make these the night before or at the latest the morning of the Fondue. The longer they stand the better they get. 


PECAN BROWNIES

~Submitted by Treva, Eastern TN

1 cup pecan nuts, shelled, chopped
3/4 cup flour
3/4 cup sugar
1/3 cup butter
1 egg
1/4 cup milk 

Mix all the ingredients well together.

Beat thoroughly to make mixture light.

Pour into buttered and floured fancy cake pans.

Bake in hot oven for about 15 to 20 minutes, according to the size of the pans.


ANADAMA BREAD

~Submitted by Tena, MO

Soaker
1 cup cornmeal, preferably coarse grind
1 cup water at room temperature

Dough
4 1/2 cups bread flour
2 teaspoons yeast
1 cup water, lukewarm
1 1/2 teaspoons salt
6 tablespoons molasses
2 tablespoons shortening or unsalted butter, at room temperature
cornmeal for dusting

The day before making the bread, make the soaker by mixing the cornmeal and water in a small bowl. Cover with plastic wrap and let sit overnight at room temperature.

To make the dough, stir together 2 cups of the flour, the yeast, soaker, and water in a mixing bowl or electric mixer bowl. Cover bowl and ferment for 1 hour or until the sponge begins to bubble. Add the remaining 2 1/2 cups of flour, the salt, molasses, and shortening and mix on low speed until ingredients form a ball. Add water if necessary to make a soft, slightly sticky mass. Mix on medium speed 6-8 minutes to knead, adding flour as necessary. Dough should be firm but supple and pliable and not sticky. Let rise for 90 minutes until double in size. Divide into 2 or 3 equal pieces. Shape dough into loaves and place in greased bread pans. Mist the tops with spray oil and loosely cover the tops with plastic wrap. Let rise 60-90 minutes or until the loaves crest fully above the tops of the pans. Mist tops with water and dust with cornmeal. Bake at 350F for 20 minutes. Rotate pans and bake for 20-30 minutes more.

Source: Bread Baker's Apprentice


APPLE GRANOLA DESSERT

~Submitted by Treva, Eastern TN

4 medium tart apples, peeled and sliced
2 cups granola cereal with fruit and nuts
1/4 cup honey
2 tablespoons butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
vanilla ice cream or whipped topping, optional

In a slow cooker, combine apples and cereal. In a bowl, combine honey, butter, cinnamon and nutmeg; pour over apple mixture and mix well. Cover and cook on low for 6 to 8 hours. Serve with the ice cream or whipped topping.

4 to 6 servings.


PEPPERY CHICKEN CURRY

~Submitted by Robyn, Auckland, New Zealand 

Serves 4 

2 tablespoons sunflower oil
2 onions, finely sliced
12 curry leaves
1 large red chilli, split in half, seeds discarded, flesh finely chopped
3 cloves garlic, crushed
3 tablespoons finely grated fresh ginger
1 teaspoon ground coriander 
1 teaspoon turmeric powder
1 teaspoon garam masala
4 skinless chicken breasts cut in 3cm cubes
2 cups chicken stock
sea salt
1 teaspoon freshly ground black pepper, lightly toasted in a hot pan 

Heat the oil in a large frying pan. Add the onions, curry leaves and chilli and cook over a medium heat for 10 minutes, until the onions are golden brown. 
Add the garlic, ginger, coriander, turmeric and garam masala and cook for 5 minutes, stirring regularly. 
Add the chicken and stock and stir to combine. Simmer gently over a low heat for 5-10 minutes or until the chicken is cooked through. 
Finally, season with salt to taste and sprinkle with ground pepper, stirring this into the mixture. Serve with traditional accompaniments, such as steamed basmati rice and fresh coriander and coconut chutney. 

Fresh Coriander and Coconut Chutney: Blend 1 cup plain yoghurt with ½ cup coriander leaves, ½ cup desiccated coconut, 2 cloves garlic and 1 green chilli in a food processor until smooth.


CHICKEN CASSEROLE

~Submitted by Brenda, AL

Hi Brenda from Alabama. Here is a great pot luck recipe. We always have 2 or 3 of these at our church dinners.

4 or 5 chicken breasts cooked and chopped
2 cans cream of chicken soup, not diluted
8 oz sour cream
1 cup chicken broth
1 stick butter
40 Ritz crackers

Put chicken in bottom of casserole dish or 9x13 dish. Mix soup, sour cream and broth. Pour over chicken. Crumble crackers and put on top. Melt Butter and drizzle over crackers. Bake 350° for 30 minutes or until hot and bubbly.


SWEET AND SOUR PASTA

~Submitted by Tia, Nova Scotia, Canada

3 cups thinly sliced, cooked carrots
2 cups fusilli, cooked al dente
1 cup thinly sliced onion
1 cup sliced bell pepper
2 cloves garlic, minced
7 1/2 oz tomato sauce
1/2 cup vinegar
2 tsp oil
1/2 cup sugar 
2 tsp mustard

Sauté garlic in large sauce pan until soft but not brown.

Stir in tomato sauce, sugar, vinegar and mustard

Bring to boil, stir in onion and pepper, cook for 1 minute.

Remove from heat, place in medium bowl, add carrots and pasta.

Stir, cover and chill.


ZUCCHINI-BLOSSOM TEMPURA WITH GOAT CHEESE AND ROASTED FIGS

~Submitted by Angelique, TX

4 ounces goat cheese
1 tablespoon chopped mint
salt and black pepper
8 zucchini blossoms, pistils removed
12 figs, halved lengthwise
1 tablespoon honey
juice of 1 lemon

Tempura batter:
2 eggs
1 2/3 cups ice water
1 2/3 cups all-purpose flour, plus more for dredging

3 cups canola oil
4 mint sprigs
½ cup toasted slivered almonds

Mix goat cheese, mint, salt and pepper in small bowl. Stuff zucchini blossoms with this mixture. Gently squeeze the petals closed. Cover and refrigerate.

Preheat oven to 375 degrees. Place figs, cut side up, in baking dish. Drizzle with honey and sprinkle with lemon juice. Roast figs for 8-10 minutes. Remove from oven and keep warm.

In a small bowl, beat eggs and water together. Add flour all at once and mix until slightly lumpy.

In large, heavy skillet, heat 2 inches of oil to 350 degrees. Dredge the blossoms in flour and dip in batter. Fry blossoms in batches. Do not overcrowd pan. Fry until golden brown.

Place fig halves on 4 appetizer plates. Top each plate with 2 blossoms. Drizzle with fig juice from baking dish. Garnish with mint sprigs and toasted almonds.


DELORIS' CHICKEN SALAD

~Submitted by Shirley, WA State

Deloris is my sister and I have her permission to use these recipes. She was a hospital cook for years and is now retired.

6 cooked chicken breast cut in 1/2 inch dice
1 c. sliced celery on an angle, real fine
4 oz. slivered almonds, toasted
2 Tbl. minced onion
1-20 oz can pineapple tidbits
2 c. grapes cut in half
Equal parts of Miracle Whip and sour cream to cover
Bow tie pasta optional

Mix, refrigerate, and serve.



LOUISIANA CRAWFISH ETOUFEE

~Submitted by Treva, Eastern TN

1/2 cup roux *
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1 small can diced Ro-tel tomatoes
2 cups water
3 lbs of cleaned crawfish meat
1 tsp. each salt, pepper, garlic powder
dash of cayenne
1 cup finely chopped green onion tops for garnish 

*Make a roux by browning "slowly" in a small iron skillet ...1/4 cup oil and 1/4 cup flour until it is dark brown. 

Do not rush this. Add chopped white onions and bell pepper. Next add Ro-tel tomatoes, water and seasoning. Stir very well over medium high heat. Cover and reduce to low and simmer for about 15 minutes. 

Add crawfish tail meat.... and raise heat to a slow boil. Cook for about 5 to 10 minutes. Take off the heat , Cover and let set while you cook a pot of white rice. (About 3 cups of raw rice, 6 cups water, salt, and butter )

Serve over the 'cooked' white rice and garnish each bowl with green onion. This is so good with garlic bread and potato salad or cole slaw.


ASPARAGUS, FENNEL, TOMATO & FETA SALAD

~Submitted by Ann, Montreal, Quebec, Canada

1 pound asparagus, cut on diagonal and blanched
2 ounces prosciutto, sliced thin and julienned
1/2 pound roma tomato, cut into 8 pieces
5 ounces fennel bulb, julienned
1/4 cup olive oil
1 tablespoon fresh basil, chiffonade
2 1/4 cups olive oil
1 3/4 cup balsamic vinegar
1/3 pound feta cheese, crumbled
Granulated garlic to taste (I use crushed garlic in a mortar & pestle)
White pepper and salt to taste

Cut whites off asparagus. Cut on diagonal and blanch (add asparagus to boiling water and cook until tender while still maintaining a bright green color - then remove, drain and immediately immerse into a cold bath of ice and water). Add 1/4 cup olive oil into pan, and saute julienned prosciutto and fennel until fennel is tender and cool. Mix olive oil, balsamic vinegar, and season with salt, pepper and granulated garlic. When all ingredients are prepared, toss asparagus, prosciutto and fennel mixture, tomatoes, and basil together with dressing. Toss in feta cheese.

Source: Chef Kitty Rusthaller, Adler Market & Restaurant

STRAWBERRY CHEESE TARTS

~Submitted by Jean, Syracuse, NY

INGREDIENTS 

1 pound low-fat cream cheese, softened 
½ cup low-fat sour cream 
3 Tablespoons sugar 
1 teaspoon grated lemon peel 
12 packaged graham cracker tart shells (about 3½ inches in diameter) 
2/3 cup strawberry preserves

DIRECTIONS 

Combine cream cheese, sour cream, sugar and lemon peel in small bowl; beat until smooth. Spread evenly into crumb crusts; refrigerate about 4 hours. Before serving, spread evenly the strawberry preserves over the filling. 

Serves 12 
NUTRITIONAL ANALYSIS: 293 Calories Per Serving: 5.59g Protein; 3g Fat; 35.8g Carbohydrate; 25mg Cholesterol. 

Source: Smuckers


SPICED SOYNUTS

~Submitted by Treva, Eastern TN

Soynuts are a great source of protein and a wonderful snacking idea. A half cup provides 7 grams of fiber and 34 grams of protein. I'm a huge fan of the seasoned and spicy soynuts I find in my health food store, but as I was reading the label, I discovered that egg whites are a common ingredient. 

These are a great egg-free variation, and the spice possibilities are almost endless. And rather than heat up my kitchen with the oven on, I did these in a half batch in the toaster oven and they turned out marvelously. Warning - these can be extremely addictive. To view a picture of the finished recipe, head to http://www.28cooks.com

2 cups roasted unsalted soynuts*
1 & 1/2 tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp curry powder
1/2 tsp garlic salt
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp cinnamon

In a bowl, stir soynuts and olive oil together. Place into a brown paper bag and shake with spices until well coated. Place into preheated oven and bake 35-40 minutes, stirring occasionally. Remove from oven, pour onto a paper towel lined plate, and allow to cool. 

Store in airtight container.

*If you can only find salted soynuts, just use garlic powder in place of garlic salt.


DILLY POTATO SALAD

~Submitted by Jean, Syracuse, NY

2 pounds red potatoes 

1 cup nonfat yogurt 
3 tablespoons fat-free mayonnaise 
1/4 cup thinly sliced green onions' 
1 teaspoon Dijon mustard 
1 teaspoon dill weed 
1/2 teaspoon curry powder 
1/8 teaspoon pepper 

Place the potatoes in a large saucepan and cover with water; cover and bring to a boil. Cook until tender, about 25-30 minutes; drain. In a large bowl, combine the remaining ingredients. Thinly slice potatoes; add to the yogurt mixture and toss gently until coated. Refrigerate until serving. 

Yield: 8 servings. Nutritional Analysis: One 2/3-cup serving equals 101 calories, 84 mg sodium, 1 mg cholesterol, 21 gm carbohydrate, 4 gm protein, trace fat. 
Diabetic Exchange: 1-1/2 starch.

CRYSTAL LIGHT LEMON CHIFFON PUDDING

~Submitted by Jean, Syracuse, NY

1 large box sugar-free, fat-free vanilla pudding mix 
2 cups skim or fat-free milk 
1/2 container Lemon Crystal Light 
8 ounces low fat Cool Whip

Mix pudding and Crystal Light. Add milk and whisk with a wire whisk until thickened. Fold in Cool Whip and refrigerate.


SLOW-COOKER COUSCOUS-STUFFED PEPPERS

Like stuffed peppers? Try a new one with a spicy combination of ingredients.

4 large bell peppers 
1/2 pound ground beef 
1/2 cup chopped onion 
1 large clove garlic, finely chopped 
1 can (15 ounces) tomato sauce 
1/2 teaspoon ground cumin 
1/4 teaspoon salt 
1/4 teaspoon ground cinnamon 
1/8 teaspoon ground red pepper (cayenne) 
2/3 cup uncooked couscous 
1/2 cup water 
Pine nuts, if desired 
Fresh cilantro, if desired 

1 . Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. 

2 . In 10-inch skillet, cook beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers. 

3 . Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker. 

4 . Cover and cook on low heat setting 5 to 7 hours or until peppers are tender. Garnish with pine nuts and cilantro. 

Serves 4.
1 Serving: Calories 300 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g); Cholesterol 30mg; Sodium 870mg; Total Carbohydrate 43g (Dietary Fiber 6g); Protein 17g% Daily Value: Vitamin A 28%; Vitamin C 100%; Calcium 4%; Iron 16%
Exchanges: 2 Starch; 2 Vegetable; 1 High-Fat Meat

Source: Betty Crocker


PEANUT BUTTER GRANOLA

~Submitted by Jean, Syracuse, NY

Sooo good!

2/3 cup reduced-fat creamy peanut butter 
2/3 cup honey 
1 tsp ground cinnamon or less, according to taste 
1 tsp vanilla 
4 cups all natural granola, preferably sugar-free 
1 cup raisins 
1/2 cup dried fruit bits 
1 cup dry roasted peanuts

Preheat oven to 300F degrees. Spray a 9 x 13-inch baking pan with nonstick vegetable spray; set aside. 

Combine peanut butter, honey and cinnamon in a large saucepan and heat until mixture is smooth and creamy. Remove from heat and stir in the vanilla and granola. 

Spoon the mixture into the prepared pan, and bake for 35 to 40 minutes, stirring occasionally. 

Turn oven off and mix in raisins, mixed fruit and peanuts. Let stand in (unlit) oven for 1-1/2 hours, stirring occasionally, until dry. Store in tightly covered container. Yield: 8 cups of mix pr 24 (1/3 cup) Servings. 

Per Serving: 204 Cal; 5 gm Fat (1 gm Saturated Fat); 33 gm Carb; 00 mg Cholesterol; 135 mg Sodium; 5 gm Protein; 2 gm Dietary Fiber.
Exchanges: 1 Starch/Bread; 1/2 Fruit; 1 Fat.

EGGPLANT PARMESAN FOR TWO

Serves 2 for two meals 

9 Lasagne pieces, uncooked 
1 medium eggplant, about 3/4 pound 
Olive oil flavored cooking spray 
2 tsp. dried basil 
2 tbsp. grated low-sodium Parmesan cheese 
1 26-oz. jar low fat-marinara sauce 
1/2 tsp. Italian seasoning 
1 15-oz. container light ricotta cheese 
8 oz. low-sodium shredded mozzarella cheese 
1/4 cup chopped fresh basil or parsley (optional)

Cook lasagne pieces according to package directions. Meanwhile, preheat broiler. Trim ends and peel eggplant; cut crosswise into 12 1/4-inch slices. Place on foil-lined baking sheet; coat well with cooking spray. Broil 4 to 5 inches from heat source 5 minutes or until browned. Turn; coat well with cooking spray. Broil 3 minutes. Remove from broiler; sprinkle with basil and Parmesan cheese. Return to broiler; broil 1 minute or until cheese is golden brown. Remove pan from broiler; let stand 5 minutes. Preheat oven to 375° F. 

Combine marinara sauce and Italian seasoning. Spread 1/3 cup sauce each in bottom of two disposable foil 8 x 8 2-inch baking pans. Drain lasagne; rinse with cold water. Cut lasagne pieces crosswise, forming 18 pieces. Layer 3 pieces in each pan; top with half of ricotta cheese. Place eggplant slices over cheese; top with 1/4 cup sauce. Repeat layering in each pan with 3 more lasagne pieces, 1/4 cup sauce, remaining ricotta cheese, last 3 lasagne pieces and remaining sauce. 

Cover pans with aluminum foil; place one pan in a large resealable freezer bag. Freeze up to 2 months for another meal. Bake remaining lasagne 40 minutes or until hot. Remove foil; sprinkle with 1 cup mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted. Let stand 5 minutes; cut in squares. Sprinkle with fresh basil, if desired. 

To reheat frozen lasagne, thaw in refrigerator over night or at least 8 hours. Bake as directed above.


SHRIMP DIANE

Makes 2 servings

1 lb medium shrimp, shelled and deveined (use the shells to make shrimp stock) 
6 tablespoons shrimp stock (see notes for stock or your own) 
3/8 lb unsalted butter 
1/4 cup very finely chopped green onions 
3/4 teaspoon salt 
1/2 teaspoon minced garlic 
1/2 teaspoon ground red pepper (cayenne) 
1/4 teaspoon white pepper 
1/4 teaspoon black pepper 
1/4 teaspoon dried sweet basil leaves 
1/4 teaspoon dried thyme leaves 
1/8 teaspoon dried oregano leaves 
1/2 lb mushrooms, cut into 1/4 inch slices 
3 tablespoons very finely chopped fresh parsley 
French bread, pasta or steamed rice 

In a large skillet melt 1 stick of the butter over high heat; when almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well. 

Add the shrimp and sauté just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back-and-forth motion. 

Add the mushrooms and 1/4 cup of the stock; then add the remaining 4 tablespoons butter in chunks and continue cooking, continuing to shake the pan. 

Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream. 

Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.

Notes: There are various good (and tedious) recipes for shrimp stock. I just use the available shrimp shells (freeze any you have and use for this), water, Old Bay Seasoning, a cup each of onions and celery, and boil; set to simmer for about an hour. I let it reduce, salt to taste, then use what I need and refrigerate the remainder. It will keep for 30 days or so. Knowing I have some on hand usually entices me into making a fish soup or gumbo in which to use it.

Source: Adapted from a recipe found in my Chef Paul Prudhomme's Louisiana Kitchen

BANANA CREAM PIE

This recipe is an Eagle Brand recipe. Yummy!

Ingredients 
3 tablespoons cornstarch 
1/4 teaspoon salt 
1 2/3 cups water 
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 
3 egg yolks, beaten 
2 tablespoons butter or margarine 
1 teaspoon vanilla extract 
3 medium bananas, divided 
Lemon juice 
1 (8- or 9-inch) prepared graham cracker or baked pie crust 
1 cup (1/2 pint) whipping cream, whipped 

Instructions 
In heavy saucepan, dissolve cornstarch and salt in water; stir in EAGLE BRAND® and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. 

Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. 

Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Store leftovers covered in refrigerator. 

Makes one (8- or 9-inch) pie

Source: Eagle Brand


CHICKEN CORDON BLEU CASSEROLE

2 pounds skinless chicken breasts, cut into chunks 
Bread Crumbs 
1 Egg mixed with 1/2 cup Milk 
8 oz Swiss cheese, cubed 
8 oz ham, diced 
1 can (10 oz) cream of chicken soup 
1 cup milk 

Dip chunks of chicken in egg and milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden.

Place chunks in baking dish, add cubes of Swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350° or until tender and bubbly.


SAUSAGE AND HASH BROWN CASSEROLE

2 lbs. roll sausage, hot or mild (I use spicy)
2 cups shredded cheddar cheese
1 can (10-3/4 oz.) cream of chicken soup
1 cup sour cream
1-8 oz. French onion dip
1 cup chopped onion
1/4 cup each green and red bell pepper
Salt & pepper to taste
1-30 oz. pkg. frozen hash brown shredded potatoes, thawed

In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread half of the hash brown mixture over bottom of a 13"by9" greased baking dish. Spread 1/2 of the browned sausage over the hash browns. Repeat layering second 1/2 of the hash brown mixture. Top with remaining sausage. Bake @350 deg. for about 1 hour or until casserole is golden brown.

Yield: 8-10 servings


ASPARAGUS PARMESAN

Ingredients:
1 tablespoon butter
1/4 cup olive oil
1 pound fresh asparagus spears, trimmed 
3/4 cup grated Parmesan cheese
salt and pepper to taste 

Directions:
1. Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper. 

Serves 5.


AWESOME CRAB SOUP

"Old Bay, Worcestershire, white wine and gravy mix are the signature ingredients in this crab soup."

Prep Time: 10 Minutes. 
Cook Time: 20 Minutes. 
Ready In: 30 Minutes. 
Makes 4 servings.

Ingredients:
1/2 cup butter
1/3 cup all-purpose flour
1 teaspoon Old Bay Seasoning TM
1 tablespoon Worcestershire sauce
1 (14.5 ounce) can chicken broth
1 cup dry white wine 
1 cup half-and-half cream
1 (2.5 ounce) package country style gravy mix
8 ounces crabmeat
4 drops hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper 

Directions:
1. Melt butter in a large saucepan over low heat. Stir in flour all at once, and cook until bubbly. Stir in Old Bay seasoning and Worcestershire sauce. Gradually stir in chicken broth, wine, and half-and-half. 

2. Prepare gravy according to package directions, and stir into soup. Thin with more half-and-half if necessary. Simmer 10 minutes, stirring occasionally. 

3. Stir in crabmeat, and season with hot sauce, salt, and pepper. Simmer 2 minutes, or until heated through. 

Source: Allrecipes Family Favorites cookbook


ANNIVERSARY CHICKEN

Ingredients:
2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1/2 cup teriyaki basting sauce
1/2 cup Ranch-style salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3 ounce) can bacon bits
1 tablespoon chopped fresh parsley, for garnish 

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

2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned. 

3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. 

4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Serves 6.

Source: Allrecipes Family Favorites cookbook

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