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TOMATO AND MOZZARELLA CROSTINI

~Shared by Jim D., WA

1 loaf French baguette sliced into one quarter inch pieces
One quarter cup olive oil
2 fresh tomatoes, sliced to fit on baguette slices
One half cup shredded mozzarella cheese
Fresh basil leaves

Brush olive oil on each slice, top with tomato slice and sprinkle with cheese. Place on a baking pan and broil for couple of minutes until cheese is bubbly. Remove and top with a fresh basil leaf and serve.

The Skinny: Use low fat cheese.



CHICKEN CACCIATORE

~Shared by Treva, NC
    
Traditional Chicken Cacciatore uses bone-in chicken parts. This delicious version uses boneless skinless chicken breasts which means you can get it to the table in less time.

Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 20 minutes

1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon McCormick® Black Pepper, Ground
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons olive oil, divided
1 package (10 ounces) sliced mushrooms
1 medium green bell pepper, cut into strips (1 cup)
1 can (14 1/2 ounces) stewed tomatoes, undrained and cut up
1 medium onion, coarsely chopped (about 1 cup)
1 can (8 ounces) tomato sauce
2 teaspoons McCormick® Garlic Powder
1 1/2 teaspoons McCormick® Italian Seasoning
 
1. Mix flour, salt and pepper in shallow dish. Coat chicken evenly with flour mixture.

2. Heat 2 tablespoons of the oil in large skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned. Remove chicken from skillet. Add remaining 1 tablespoon oil to skillet. Add mushrooms, bell peppers and onions; cook and stir 5 minutes on medium heat or until vegetables are tender.

3. Stir in tomatoes, tomato sauce, garlic powder and Italian seasoning. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 5 minutes or until chicken is heated through. Serve over cooked pasta or rice, if desired.
 
Tip: Prepare as directed, using 2 tablespoons McCormick® California Style Crushed or Minced Garlic made from Fresh Garlic or 2 tablespoons McCormick® Garlic with Extra Virgin Olive Oil in place of the Garlic Powder. Add garlic with the onions.

Calories: 233 Fat: 9 g Carbohydrates: 16 g Cholesterol: 49 mg Sodium: 541 mg Fiber: 2 g Protein: 22 g


CHICKEN FRIED CHICKEN WITH CREAM GRAVY

~Shared by Johnny, LA

This is essentially Texas-style chicken fried steak, but it is made with chicken breasts. Be sure to make this with cream gravy.

4 boneless, skinless chicken breasts
1 egg
1/2 cup milk
1 to 2 cups all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.

Dredge the chicken breasts in the flour, shaking off the excess. Then dip each piece in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set chicken pieces aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry chicken breasts on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 15 to 18 minutes until chicken pieces are done through. Drain on paper towels.

Cream Gravy After the chicken is removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried chicken recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired consistency. Check seasonings and add more salt and pepper according to your taste.

Note to persons new to Cream Gravy: Gravy-making is an inexact science. Cream gravy is supposed to be rather thick, but if you think it's too thick, add more liquid until you're satisfied with it.


BUFFALO CHICKEN SOUP

~Shared by Linda H., Rosharon, TX

Makes: 6 servings
 
1  2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
2  Tbsp. butter
1/2  cup coarsely chopped celery
1/2  cup chopped onion
2  14-oz. cans reduced-sodium chicken broth
1-1/2  cups milk
1  tsp. bottled hot pepper sauce
1-1/2  cups mozzarella cheese (6 oz.)
1-1/4  cups crumbled blue cheese (5 oz.)
1/2  cup shredded Parmesan cheese (2 oz.)
1/3  cup all-purpose flour
Bottled hot pepper sauce (optional) 

1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce.

Makes 6 servings.

Source: BHG.com


GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE

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

We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.

40 min
15 min prep

SERVES 3 , 6 peppers

6 large green peppers
1 lb beef, Ground
1/2 cup onion, Chopped
1 (16 ounce) can tomatoes, diced
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)

Cut tops from green peppers; discard seeds and membranes.

Chop enough of the tops to make 1/4 cup, set aside.

Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.

Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.

Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.

Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.

Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.

Bake, covered in a 350 degree oven for 30 minutes.

Source: Recipezaar



NORTH CAROLINA PULLED PORK BBQ SANDWICHES

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

Makes 10 servings.

INGREDIENTS
1 (5 pound) boneless pork shoulder roast
2 cups cider vinegar
1/4 cup packed brown sugar
1 tablespoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 dash Hot pepper sauce, to taste
12 hamburger buns, split and toasted
Coleslaw
4 cups wood chips (use hickory or oak chips for the best flavor)
 
DIRECTIONS
BBQ Sauce: In medium bowl, combine vinegar, brown sugar, red pepper flakes, Worcestershire sauce, salt and hot pepper sauce. Divide sauce into two portions; set aside.

Pulled Pork: At least 1 hour before grilling, soak wood chips in enough water to cover; drain before using. Rub meat with salt and black pepper. In a charcoal grill with a cover, place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Sprinkle half of the drained wood chips over the coals. Place meat on grill rack over drip pan. Cover and grill about 4 hours or until meat is very tender. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals), wood chips and hot water every 1 to 1 1/2 hours.

Remove meat from grill; cover with foil and let stand for 20-30 minutes. Using a fork, shred meat into long, thin strands. Pour sauce over shredded meat; toss to coat. Serve on toasted buns. If desired, top meat with coleslaw. Serve remaining sauce on the side.

* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.


APPLE-HAM OPEN-FACE SANDWICHES
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
4 kaiser bakery rolls (or buns)
Mayonnaise and mustard
16 slices American cheese
8 thin slices deli, boiled ham
1 red delicious apple, finely chopped
 
Spread a little mayonnaise and mustard on top and bottom of 4 kaiser rolls and place on baking sheet.  Top each with 1 slice of cheese, then slice of ham and about 2 tablespoons chopped apple.  Top with remaining slices of cheese.  Broil 4 to 5 inches from broiler heat just until top slice of cheese melts.  Serve immediately.
 

LEMON WOW CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant coconut cream pudding mix
1 teaspoon dried tarragon
1 cup lemon-lime flavored carbonated beverage
1/3 cup lemon juice
4 eggs
2/3 cup vegetable oil
 
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


MANGO MOUSSE CAKE

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

Preheat 350  2-9”round cake pans, greased & floured   9” springform pan

Refreshingly light but creamy, this is a memorable dessert to complete a special dinner.

Cake-
18 oz white cake mix  
3 eggs 
1 tbsp orange zest 
1 2/3 c orange juice  
1/3 c oil  

Mango Mousse- 
1 tbsp or 1 1/4oz/7g Knox gelatin
1/4 c orange liqueur
2 1/2 lbs ripe mangos, peeled, pitted, chpd  
1/2 c sugar 
1 c-35% whipping cream    

Frosting-
35% whipping cream
1 tbsp icing sugar  
2 tsp orange liqueur  
1 1/2c toasted sliced almonds 
1 mango, peeled, pitted & sliced

Cake- In lg bowl, combine cake mix, eggs, orange zest, juice & oil. Beat on med speed for 2 mins. Spread batter in prepped pans. Bake 30-35 mins until tests clean. Cool 10 mins in pans on rack, then remove from pan & cool completely on rack. Freeze 1 cake for later use. With a long sharp knife, cut remaining cake horizontally in half.

Mango Mousse- In sm bowl, sprinkle gelatin over orange liqueur. Let often 10 mins. Puree mangos in proc until smooth. You should have 2 1/2 c. Set aside any extra for garnish. In lg bowl, stir sugar into purée. Warm gelatin mix in micro or over simmering water until dissolved. Stir in mango puree. In lg bowl, beat cream to stiff peaks. Fold in mango puree gently but thoroughly.

Assembly- Place bottom cake layer, cut side up in springform pan. Spread mango mousse on top. Place cake layer cut side down over mousse. Press down lightly. Cover with saran & chill for 4 hours.

Frosting- In lg bowl, beat cream, icing sugar & liqueur to stiff peaks. Release pan sides. Transfer cake to serving plate. Frost top & sides of cake with cream mixture. Press almonds onto sides. Decorate top with mango slices. Brush slices lightly with any reserved mango puree. Chill until serving. Store leftovers chilled.

Tips- Use ripe mangos for the mousse but slightly firmer ones to garnish. Brush mango slices lightly with lemon juice to keep them fresh. Prepare the day before to let mousse set.

Variation- This dessert is also outstanding using a chocolate mix.


BASOONDI

~Shared by Aafrin, Pune, India

Milk 1½ litres
Almonds, blanched and peeled ½ cup
Pistachios 8-10
Sunflower seeds (chironji/charoli) 2 tablespoons
Sugar ¾ cup
Saffron 7-8 strands

1.  Reserve a few almonds for garnishing and make a paste of the rest.

2.  Slice the reserved almonds and pistachios.  Wash and pat dry chironji.

3.  Bring milk to a boil, stirring continuously.  Simmer over low heat till milk thickens and coats the back of the spoon.

4.  Stir in almond paste dissolved in half a cup of water or milk and mix well.  Add sugar and saffron and cook till sugar gets fully dissolved.

5.  Chill and serve garnished with slice almonds, pistachios and chironji.

 
COCONUT LIME MOUSSE WITH FRESH BERRIES

~Submitted by Tracey L., Newmarket, Ontario, Canada

Here is one of the recipes I'll be making for our annual Spa Day weekend.  Instead of serving in glasses, I will be using either phyllo dough or puff pastry to make mini-tart shells.  These just looked so refreshing I have to try them!  Enjoy!  ~Tracey~
 
Making a mousse often involves gelatin - we've kept things simple and eliminated it.  The mousse and berries would also be delicious served in mini-tart shells.
 
3/4 cup (175 mL) shredded sweetened coconut
2 to 3 large limes
1 tub (250 g) mascarpone cheese, room temp.
3/4 cup (175 mL) icing sugar
1 cup (250 mL) whipping cream
2 cups (500 mL) combination fresh berries, such as...
sliced strawberries, blueberries and raspberries
1 tsp (5 mL) granulated sugar
 
1.  Place coconut in a large frying pan, set over medium-low heat.  Watch very carefully and stir frequently, until toasted, 4 to 5 minutes.  Turn into a bowl to cool completely.  Finely grate peel from 2 limes.  In a separate bowl, squeeze out 1/4 cup (50 mL) juice (you may need 3 limes).
 
2.  In a large bowl, beat mascarpone with icing sugar until very smooth and creamy.  Beat in lime juice.  Scrape into a large bowl.  Beat whipping cream until stiff peaks hold when beaters are lifted.  Stir one third of cream into mascarpone mixture.  Fold in remaining cream.  Fold in 1/2 cup (125 mL) coconut and lime peel.  Spoon into parfait or wine glasses.  Mixture will keep well refrigerated up to 1 day.
 
3.  Place berries in a separate bowl, add a squeeze of lime and granulated sugar.  Stir.  After about 10 minutes, berry juices will start to release.  Spoon over mousse.  Sprinkle with remaining coconut and garnish with additional lime peel if you wish.
 
Serves 6
 
What to serve:
Seagram Vodka Tropical Lemon Lime Spritzer
 
Source: Early Summer 2009 Food & Drink magazine (from the LCBO here in Ontario Canada)


BAKED MUSHROOMS PARMESAN

~Shared by Jim D., WA

4 portobello mushrooms
Olive oil
1/2 cup pasta sauce
4 large basil leaves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese

Brush olive oil on portobellos. Place gill-side-down on baking dish, broil 4 minutes. Flip, broil 4 minutes more.

Remove mushrooms from dish, drain liquid. Reduce oven to 400 F.

Spread pasta sauce on bottom of dish, place mushrooms gill side up. Sprinkle with basil, teaspoon crushed red pepper flakes, mozzarella and parmesan. Bake 5 to 10 minutes.

Yields 4 servings.


BAKED APPLE-CINNAMON FRENCH TOAST

~Shared by Treva, NC

This baked apple-cinnamon French toast can be prepared in advance and then simply popped in the oven for a leisurely and luxurious weekend morning. By using nonfat instead of whole milk and eliminating the egg yolks, the calories are cut by half and the fat is reduced by nearly 80 percent in our griddle-free version.

Makes 12 servings

3 cups nonfat milk
2 cups pasteurized liquid egg whites, such as Egg Beaters
3 tablespoons honey
1 & 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 & 1-pound loaf sliced whole-wheat bread
1 cup chopped dried apples (3 ounces)
1/2 cup raisins
1 & 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon confectioners’ sugar

1. Whisk milk, egg whites, honey, vanilla and salt in a large bowl.

2. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.

3. Coat a 9-by-13-inch baking pan with cooking spray. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly on top, trimming to fit. Whisk the milk mixture one more time, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, making sure it’s evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.

4. Preheat oven to 350°F.

5. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners’ sugar and serve.

NUTRITION INFORMATION: Per serving: 183 calories; 1 g fat (0 g sat, 1 g mono); 1 mg cholesterol; 33 g carbohydrate; 10 g protein; 4 g fiber; 344 mg sodium; 312 mg potassium.
Nutrition bonus: Selenium (21% daily value).
2 Carbohydrate Servings
Exchanges: 1 starch, 1/2 fruit

MAKE AHEAD TIP: Prepare through Step 3 and refrigerate for up to 1 day.


SWISS STEAK DINNER

~Shared by Johnny, LA

1/2 cup all-purpose flour
2 teaspoons salt, divided
1/2 teaspoon pepper
2 pounds boneless beef round steak (1/2 inch thick), cut into serving-size pieces
2 to 3 tablespoons vegetable oil
6 medium onion, thinly sliced
7 to 9 small red potatoes (about 1-1/4 pounds), halved
1 bay leaf
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 cups frozen cut green beans, thawed

In a large resealable plastic bag, combine the flour, 1-1/2 teaspoons salt and pepper. Add beef in batches and shake to coat. In a large skillet over medium heat,brown beef in oil on both sides. Transfer to a greased 3-qt. baking dish. Top with onions and potatoes. Sprinkle with remaining salt; gently toss to coat. Add the bay leaf. Spoon soup over top.

Cover and bake at 350° for 1-1/2 hours. Place beans around edge of dish. Bake 15-20 minutes longer or until meat and vegetables are tender. Discard bay leaf.


POTATO-TUNA AVOCADOS

~Shared by Linda H., Rosharon, TX

If you are an avocado aficionado, you’ll love these stuffed with a combination of tuna, cheese and olives.

1/4cup milk

1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup Betty Crocker® Potato Buds® mashed potatoes (dry)
¼ cup shredded Cheddar cheese (1 oz)
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons chopped fresh parsley
1 teaspoon instant minced onion
1/8 teaspoon garlic powder
1 can (5 oz) tuna, drained
4 ripe avocados, cut lengthwise into halves
Paprika, if desired

Heat milk and soup to boiling in 2-quart saucepan over medium heat, stirring occasionally. Stir in remaining ingredients except avocados and paprika.

Place avocado halves, cut sides up, in rectangular baking dish, 13x9x2 inches. Divide potato mixture among avocado halves. Sprinkle with paprika. Pour 1/4 cup water into pan.

Set oven control to broil. Broil potato mixture with tops 4 to 5 inches from heat 4 to 5 minutes or until light brown and cheese is melted.

Source: BettyCrocker.com


FAMOUS WHITE WINGS

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

"I got this recipe from Las Casas restaurant in Temple, TX. They claim to be famous for these White Wings...I'd never heard of them til I moved to this area, but I will say the White Wings are outstanding!" ~by AlabamaGirl71

40 min
10 min prep
16 white wings

4 (8 ounce)  boneless chicken breasts
32 slices thin sliced bacon
1 lb monterey jack cheese, cut into 1 inch cubes
16 slices pickled jalapeno peppers

Cut each chicken breast into 4 strips.

Place a cheese cube and one slice of jalapeno on each chicken strip and roll up.

Wrap one slice of bacon around each rolled up chicken slice, forming a ball; then wrap another slice of bacon the opposite way.

Tuck the bacon into the chicken ball, using toothpicks to hold in place.

Grill at medium heat for 20-30 minutes, rotating constantly to ensure the meats are cooked through.

Cheese will start to ooze out and bacon will be crispy when done.

NOTE: You can speed up the cooking process by blanching the chicken balls in a fryer first for about 3-4 minutes.

Serve with flour tortillas, salsa, sour cream, or pico de gallo.

Source: Recipezaar


MAPLE GINGERSNAPS

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

This is a spicy cookie from New England.

type: refrigerator, formed
Makes: 3-4 dozen

2-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoons ground cloves
pinch of salt
1/2 cup vegetable shortening
1/2 cup butter
3/4 cup granulated sugar
1/2 cup dark maple syrup
1 egg
3 tablespoons granulated sugar
1 tablespoons ground cinnamon

Sift together flour, baking soda, cinnamon, ginger, cloves, and salt; set aside. Cream shortening, butter, and sugar. Stir in syrup and egg. Add the dry ingredients to the egg mixture. Cover and chill batter 1-2 hours. Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Combine 3 tablespoons of sugar and the cinnamon in a small bowl; set aside. Roll dough into 1" balls. Roll balls in cinnamon-sugar mixture and place on cookie sheet about 2" apart. Bake 12-15 minutes or until lightly colored. Let cool on cookie sheet 1 minute then transfer cookies to wire racks to cool completely.


POTATO SOUFFLÉ
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
2-2/3 cups instant mashed potato flakes
2 eggs, beaten
1 cup shredded cheddar cheese
1 (3 ounce) can french-fried onions
 
Prepare mashed potatoes according to package directions.  Stir in eggs, cheese and stir until they blend. Spoon mixture into lightly greased 2-quart dish.  Sprinkle with onions.  Bake uncovered at 325 degrees for 25 minutes.


ASPARAGUS GUACAMOLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
24 spears fresh asparagus, trimmed and coarsely chopped
1/2 cup salsa
1 tablespoon chopped cilantro
2 cloves garlic
4 green onions, sliced
 
Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.

Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.


PINK PARTY TOPPING

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

Makes 3 cups

1 c mini marshmallows 
10 oz frozen raspberries or strawberries  
1 c heavy cream, whipped

Pour marshmallows & froz berries in sm bowl. Cover, chill overnight. Before serving fold in whipped cream.

Nice sauce on white cake, chiffon, angel food even pound cake.

Try as a topping for sundaes instead of plain whipped cream or marshmallow crème.


HAWAIIAN RICE SALAD

~Shared by Patricia, Charlevoix, MI

1 cup uncooked rice
1 can (15 1/4 ounce) pineapple tidbits
2 cups finely chopped celery
3/4 cup mayonnaise
1/4 cup lemon juice
1 can (8 ounce) mandarin oranges.

Cook rice according to package directions, using syrup drained from pineapple for part of the water. Allow to cool then place in mixing bowl.  When cold, add drained pineapple and celery. Mix mayonnaise, lemon juice and 2 tablespoons syrup from mandarin oranges. Stir into rice mixture and fold in drained mandarin oranges. Chill.

Note: a few seedless grapes, halved can be added to mixture. Goes well with ham, corned beef.

Makes 8 servings.



INTERNATIONAL QUINOA SALAD

~Shared by Ann, Mims, FL

Quinoa:
1 1/2 cups quinoa, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed
1/2 tsp. salt (optional)

Vegetables:
1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
kernels of 2 ears of cooked corn (about 1 cup)
1 jalapeño pepper, seeded and diced
1 1/2 cups cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley -- minced
1/3 cup fresh mint -- minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)

Dressing:
1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 - 1/2 teaspoon chipotle chili pepper

To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the quinoa and allow it to cool.

Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve.

Makes about 10 servings.
 
Source: Susan Voisin and Fatfree Vegan Kitchen


WALNUT FUDGE

~Shared by Jim D., WA

4 ounces unsweetened chocolate
1 14-ounce can evaporated milk
4 cups sugar
One quarter cup butter
Pinch of salt
2 tsp. vanilla
1 cup walnuts, finely chopped

Combine chocolate, evaporated milk, sugar, butter and salt together in a saucepan. Bring mixture to a boil and cook for 1 minute stirring constantly. Add vanilla and nuts and beat with a mixer until mixture is thickened and less shiny than before. Pour into a greased baking dish or cookie sheet and allow to cool several hours before cutting into 1-inch squares.

The Skinny: Use low fat evaporated milk and your favorite sugar substitute.


CRISPY BAKED CHICKEN

~Shared by Treva, NC

The centerpiece for a family-pleasing supper, these crispy baked chicken thighs get their nutty crunch from sunflower seeds, while a tangy sour cream and soup-based sauce keeps them moist and tender inside. Ingredients

2 cups sunflower seeds
1 cup all-purpose flour. divided
2 tablespoons ground black pepper
14 boneless chicken thighs
1 tablespoon olive oil
1 (16 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup

Cooking Instructions

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

2. Put sunflower seeds and about 1/4 cup of the flour into a blender or food processor. Blend until some of the seeds are completely pulverized into flour, but some of the pieces are still large enough to be crunchy. Pour this mixture in a shallow dish or bowl and add the remaining 3/4 cup flour and the ground black pepper. Mix together.

3. Dredge the chicken in the flour mixture. Heat oil in a large skillet over medium high heat. Add the coated chicken and brown for about 1 to 2 minutes on each side. (Note: You're not cooking the chicken with this step, just 'crunchifying' the flour and sealing in the juices so that the chicken stays tender while cooking). Lay browned chicken pieces in a 9x13-inch baking dish.

4. In a medium bowl, mix together sour cream, cream of chicken soup and cream of mushroom soup. Pour this mixture over the chicken, making sure that it gets under and around all of the chicken pieces. Top with any remaining sunflower seed mixture.

5. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.


BBQ ‘MERICUN APPLE PIE

~Shared by Johnny, LA

Jerry Soucy is the founder of the Pig and Pepper Barbecue Harvest, a KCBS-sanctioned event held each October to determine the Massachusetts State Barbecue Champion. Founded in 1991, Pig and Pepper is the first, largest, and longest-running KCBS-sanctioned barbecue cookoff in New England, and has raised over $250,000 for charity. Jerry lives near Boston with his wife, two teen-aged children, and a battered old kettle grill named “Sputnik.” When the pie is ready to serve (still warm), enhance the presentation with a garnish of bright autumn leaves or fresh berries. Serve with ice cream, or traditional extra-sharp cheddar cheese the way New Englanders like it.

Your favorite pie crust recipe, or 1 package of a frozen, ready-to-use pie crust
3 pounds apples (Macouns, Empires, or Granny Smiths), peeled and sliced
Sugar to taste
Cinnamon to taste
2 tablespoons lemon juice (optional)
2 tablespoons unsalted butter
Light cream for brushing the crust

Build a fire for indirect cooking (see page 6) or, if using gas, only turn on the burners on one side of the grill, to reach a temperature between 350° to 400°F. Place the water pan on the opposite side of the grill. Cover the cooker to control the fire, watching to be sure that it does not become too hot [use the oven thermometer or place your hand carefully over the grill and count, to make sure the temperature does not go above 400° (see page 11 for checking the heat this way)].

Prepare your pie dough in advance, wrapping the ball of dough tightly in plastic wrap or waxed paper and keeping it refrigerated until you are ready to roll it out.

Peel and slice your apples into a large bowl, and toss with sugar and cinnamon to taste until the pieces are well coated. You can also use a squirt of fresh lemon to keep the apples from turning brown or if you find the whole mix is too sweet.

On a piece of aluminum foil that has been lightly dusted with flour, roll out the pie dough into a single large circle—larger than you normally would if you were going to put this crust in a pie plate.

Mound the seasoned apples in the center of the crust, then fold the edges of the crust towards the middle of the mound. You will end up with an open inner circle of exposed apples, and the whole thing will look sort of like a tart but with more top crust. Dot the open area with small pieces of the butter, and brush the top crust with the light cream. Finish by sprinkling some additional sugar over the pie.

Slide the pie onto the grill, keeping the foil in place for ease of handling. Cover the cooker.

Add lit charcoal as required to maintain the cooker temperature at 350° to 400°F for 35 to 40 minutes, or until the top crust has browned and the filling is bubbly. We used a flashlight to monitor the progress through the vent holes, to avoid raising the cover and losing the heat.

When the pie is done, transfer it onto a cutting board or other surface, sliding it off the foil to cool. While you may be tempted to just dig right in, the filling of a pie right out of the cooker may be dangerously hot. A brief cooling period also helps the juices to settle and the filling to firm up, resulting in neater cuts and a better presentation. Wait at least 15 minutes to let the pie cool and firm up. Serve warm.

Serves 4 to 8


SHRIMP SCAMPI FLORENTINE WITH PASTA

~Shared by Linda H., Rosharon, TX

1 pkg frozen Shrimp Scampi (HEB or Gorton’s)
1 pkg Stoufffer’s spinach soufflé
½ lb whole wheat angel hair pasta

Heat Shrimp.  Cook spinach in microwave on high for 5 minutes and stir.  Cook pasta to desired tenderness.  When shrimp are done add spinach and pasta and toss.  Can add some of the pasta water for additional thinner sauce.

Serves 3-4.


STEAK FINGERS FOR RARE STEAK LOVERS

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

"If you love rare or medium rare steak, this recipe is for you. My mother used to prepare this recipe for us kids (and she passed away recently at age 81--so it's a pretty old recipe). I believe these steak fingers were served at a Houston restaurant that she worked in during the 1960s. This dish goes well with hot rice. Be sure to cook your rice before you cook the steak fingers because this recipe is very fast!" ~by Glitterik

7 min
5 min prep
SERVES 4 -6

1 lb of good quality round steak or sirloin steak (calculate about 1/3 to 1/4 pound per person)
1 cup flour (or more)
1/2 cup soy sauce (or more, Lite is good, I find regular soy sauce to be too salty)
fresh coarse ground black pepper, to taste

Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast), about 1/3 to 1/4 pound per person. (To make slicing easier, place the meat in the freezer for about 30 minutes before slicing.).

Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. (You can use a plastic bag for the flour-dipping part.).

Repeat Step 3, then place all the meat on a plate or platter. (At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking.).

When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad.

NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done.

P.S. These steak fingers heat well the next day for lunch, just so long as they are not cooked well done to begin with.
 
Source: Recipezaar


PORK TENDERLOIN CASSEROLE

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

2 lbs. pork tenderloin, sliced
Salt and pepper
4 slices bacon, cooked crisp
1/2 c. chopped onions
1 sm. can sliced mushrooms, drained
1 1/2 c. sour cream
1 c. grated cheddar cheese

Brown pork slices, each side. Lay in a casserole. Sprinkle with salt and pepper. Crumble bacon and add it with onions to pork. Sprinkle mushrooms on top of mix. Pour sour cream over all. Sprinkle cheese to cover. Bake for 35-40 minutes at 350 degrees.


FISH AND CHIPS SANDWICHES
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 (12 ounce) box frozen breaded fish fillets, thawed
1 (8 ounce)) loaf Italian bread
1 cup deli coleslaw
1 cup potato chips
 
Heat fish fillets according to package directions.  Remove from oven and preheat broiler.  Slice bread in half lengthwise and broil, cut side up.  Layer coleslaw, fish fillets and potato chips and cover with bread tops. To serve, cut into 4-quarters and serve immediately.


DISNEY CREME ANGLAISE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 large egg yolks
1/4 cup sugar
3/4 cup milk
1 teaspoon vanilla extract
1 piece vanilla beans
 
Whisk egg yolks and sugar until thick and light in color and ribbony in texture. Heat milk and vanilla to almost a boil. Very slowly pour 3/4 milk into the egg mixture while whisking vigoursly. Add the mixture to the remaining mixture in the sauce pot and heat on low, stirring continuously until it becomes thickened. Flavor with cinnamon, kaluha or whatever extract, spice or liquor complements the dessert.


CHOCOLATE RASPBERRY VANILLA CREAM BARS

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

Makes 48

A delectable dessert. Rich chocolate glaze, a cream cheese & raspberry filing & devil’s food cake make this WOW!

Base-
18 oz pudding included devil’s food cake mix  
1/3 c butter, softened  
1 egg

Filling-
1 c raspberry preserves
8 oz cream cheese, softened
1/4 c milk 
2 c white choc chips

Glaze-
1/2 c semi-sweet chocolate chips 
2 tbsp marg

Heat 350. Grease 15x10x1 pan. In lg bowl combine all base ingred, mix til crumbly. Press into bottom of greased pan. Bake at 350 for 8-12 mins til crusts puff & appears dry. Cool 5 mins. Spread preserves over base. Cool 25 mins til completely cooled. In sm bowl combine cream cheese & milk, beat smooth. Carefully spread over preserves. In sm pot combine glaze ingred, melt over low, stirring constantly til smooth. Drizzle over filling. Chill 1 hour. Cut into bars. Serve chilled. Store chilled.


TSIMMES

~Shared by Larry Holmes, Toronto, Canada

2 pounds beef brisket or chuck roast
shortening
1 onion, chopped
1/4  cup flour
1 teaspoon salt
1/4  teaspoon pepper
1 quart boiling water
1 pound carrots, sliced
2 to 3 sweet potatoes, peeled
2 5to 3 white potatoes, peeled
1 cup prunes, pitted
1 cup brown sugar

Brown meat slowly in a little fat in a Dutch  oven (browning both sides). Add onions and cook until transparent.  Remove from heat.

Stir flour into drippings until smooth;  add salt and pepper.  Gradually stir in boiling water.  Reduce heat and simmer, covered, for 1 hour.  Preheat oven to 350 degrees.  Add carrots, potatoes, prunes and brown sugar and bake for 2 hours;  remove cover during last 15 minutes of baking.

Serves 8.


BAKED GREEN TOMATOES

~Shared by Luanne, FL

These are EXCELLENT. I did it with 4 tomatoes and had plenty for two people as a side dish. I used more pepper and a Parmesan-Romano cheese blend.

8 med. green tomatoes
1 c. sm bread crumbs, toasted
1-1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
1/3 c. grated Parmesan cheese

Cut tomatoes a little under 1/2 inch in thickness and arrange half of them in single layer in greased baking dish. Scatter on half of bread crumbs, salt and pepper. Dot with half the butter. Repeat, making a second layer. Sprinkle with cheese on top. Bake uncovered 45-50 minutes at 350 degrees until tender.