A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. There's so much in today's issue including oodles of recipes, as well as something to make you laugh and think. We'll get to it in just a minute.

Cooking is fun. It can be hard work but primarily it is an enjoyable task. My kids approach cooking with varying views. My oldest, Joanna, works long hours like me (in the same profession, too!) so she cooks for her family whenever she has the time. When she sets her mind to it (and has time) she prepares some wonderful meals. My youngest daughter, Angela, thinks she cannot cook a thing (she can!) and will avoid (at all cost) any time spent in the kitchen cooking. My son Trey thinks he can cook anything (he cannot) and will do everything he can to be given free reign of the kitchen to try. What a combination, huh? I had dinner all planned out the other night (marinated chicken breasts, green beans, and a Cracker Barrel-type potato casserole). I had to work late so I called home and asked Angela to help by preparing the casserole. "I can't cook!" she shrieked. I assured her she could, and asked that she quickly jot down the instructions over the phone. Guess what? Her casserole was just as good as mine when I do it. Even Trey thought so (and he totally avoids complimenting his sister).

Now, why would I bring up the subject of cooking likes-dislikes, being able to follow a recipe, hidden talents, etc? Well, the monthly theme is not progressing. Being that it is so simple (send in your ONE most favorite recipe for sharing), I cannot understand it. You subscribe to a recipe newsletter and have NO favorite recipe? Hmmm... its feast or famine, huh? I have one submission email for the theme issue thus far (containing TWO recipes). I would like to think you are taking your time, going through your recipes, making sure to send in the ONE recipe that is your most favorite. However, after a few years of doing this publication, me-thinks the empty in-box is indication that you are not going to participate. What a shame because, with your participation, this could be a banner theme topic. I'm not one to give up so I am still hoping that you are simply trying to choose which ONE recipe is your favorite. Even in a free society (this newsletter doesn't cost you a penny) there are dues to be paid. I say a recipe that is obviously tried and true (it's your favorite, after all) is a small price to pay. What say you?

Today's issue contains a collection of quite a few recipes from some of our a2z family members and friends. Please join me in thanking those listed here for their generosity in getting you a helpful heaping of food, thought, and laughter.

Fancy, Aurora, NE
Lou, FL
Cheryl, Chicago, IL
Dorine, PA
Treva, Eastern TN
Rita, Niceville, FL
Leasa, IA
Barbara, Chula Vista, CA
Larry Holmes, Ontario, Canada
Angelique, TX
Brenda, AL
Helen, Fort Myers, FL
Ann, Montreal, Quebec, Canada
Carol, NY
Tena, MO
Shirley, WA State
Robyn, Auckland, New Zealand
Jean, Syracuse, NY
Skirnir, WI
Tia, Nova Scotia, Canada
Ann, FL
Beverley, Canada
Joan, Savona, B.C.
Johnny, LA

We'll see you here again in 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/

"Hunger makes you restless. You dream about food -- not just any food, but perfect food, the best food, magical meals, famous and awe-inspiring, the one piece of meat, the exact taste of buttery corn, tomatoes so ripe they split and sweeten the air, beans so crisp they snap between the teeth, gravy like mother's milk singing to your bloodstream."
Dorothy Allison (1949--)

Mary Had a Little Lamb

Mary had a little lamb,
His fleece was white as snow. 
And everywhere that Mary went 
The Lamb was sure to go. 

He followed her to school each day, 
Twasn't even in the rule. 
He made the children laugh and play. 
To Have a Lamb at School. 

And then the rules all changed one day,
Illegal it became;
To bring the Lamb of God to school, 
Or even speak his name. 

Everyday got worse and worse, 
And days turned into years. 
Instead of hearing children laugh. 
We heard gun shots and tears. 

What must we do to stop the crime, 
That's in our schools today? 
Let's let the Lamb come back to school, 
And teach our kids to pray! 

Author Unknown

Flavored Coffee Creamers-Mixes

Shared by Lou, FL

Mix them up in a food processor or blender and store in an airtight container. Add a couple of spoonfuls to your mug of hot coffee.

You can make any of these mixes into an instant flavored coffee mix by adding a 1/2 cup instant coffee granules to the mix.

Amaretto Coffee Creamer

3/4 cup powdered non-dairy creamer
1 teaspoon almond extract
1 teaspoon ground cinnamon
3/4 cup confectioners' sugar

Toffee Coffee

1 cup powdered non-dairy creamer
1/2 cup brown sugar

Fireside Coffee Creamer

2 cup hot cocoa mix
2 cup dry non-dairy creamer
1/2 cup powdered sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg

Mocha Coffee Creamer

1/2 cup sugar
1 cup nonfat dry milk
2 tablespoons cocoa

Creamy Mocha Creamer

1 cup dry non-dairy creamer
1 cup chocolate mix for milk
1/2 teaspoon ground cinnamon

Orange Coffee Creamer

3/4 cup sugar
1 cup nonfat dry milk
1/2 teaspoon dried orange peel

Cafe Vienna

3/4 cup sugar 
3/4 cup dry milk 
1/2 teaspoon ground cinnamon 

Cinnamon Coffee Creamer

2/3 cup sugar
2/3 cup nonfat dry milk
1/2 teaspoon ground cinnamon

Cappuccino Coffee Creamer

1 cup hot cocoa mix
3/4 cup dry non-dairy creamer
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Mocha Coffee Creamer

1 cup sugar
2 cups nonfat dry milk
4 teaspoons cocoa

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

Marriage Counselor

Shared by Cheryl, Chicago, IL

A husband and wife go to a counselor after 15 years of marriage. The counselor asks them what the problem is and the wife goes into a tirade listing every problem they have ever had in the 15 years they've been married. She goes on and on and on. 

Finally, the counselor gets up, walks around the desk, embraces the wife and kisses her passionately. The woman shuts up and sits quietly in a daze. The counselor turns to the husband and says, "This is what your wife needs at least three times a week. Can you do this?" 

The husband thinks for a moment and replies, "Well, I can drop her off here on Mondays and Wednesdays, but on Fridays, I golf." 



Viva Las Vegas!

A man walks into his bedroom and sees his wife packing a suitcase. He says, "What are you doing?"

She answers, "I'm moving to Las Vegas. I heard ladies-of-the-night there get paid $400 for doing what I do for you for free."

Later that night on her way out the wife walks into the bedroom and sees her husband packing his suitcase.

When she asks him where he's going, he replies, "I'm going to Vegas, too. I want to see you live on $800 a year."



Lawyers

Shared by Dorine, PA

The Post Office just recalled their latest stamps. 
They had pictures of lawyers on them, and people couldn't figure out which side to spit on. 

How can a pregnant woman tell that she's carrying a future lawyer? 
She has an uncontrollable craving for baloney. 

How does an attorney sleep? 
First he lies on one side, and then he lies on the other. 

How many lawyer jokes are there? 
Only three. The rest are true stories. 

How many lawyers does it take to change a light bulb? 
How many can you afford? 

How many lawyers does it take to screw in a light bulb? 
Three. One to climb the ladder, one to shake it, and one to sue the ladder company. 

If a lawyer and an IRS agent were both drowning, and you could save only one of them, would you go to lunch or read the paper? 

What did the lawyer name his daughter? 
Sue. 

What do you call 25 skydiving lawyers? 
Skeet! 

What do you call a lawyer gone bad? 
Senator. 

What do you call a lawyer with an IQ of 50? 
Your honor. 

What do you throw to a drowning lawyer? 
His partners. 

What does a lawyer use for birth control? 
His personality. 

What happens when you cross a pig with a lawyer? 
Nothing. There are some things a pig just won't do. 

What's the difference between a lawyer and a vulture? 
The lawyer gets frequent flyer miles. 

What's another difference between a lawyer and a vulture? 
Removable wing tips. 

Why does California have the most lawyers in the country while New Jersey has the most toxic waste sites? 
New Jersey got first choice. 

What do you have when you've got 50 lawyers buried in sand up to their chins? 
Not enough sand.

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!

INDIANA SOUR CREAM-DILL BREAD

~Submitted by Treva, Eastern TN

Makes 1 loaf (16 slices)

3 cups Original Bisquick
1 & 1/4 cups shredded Cheddar cheese (5 ounces)
3/4 cup milk 
1/2 cup sour cream
1 tablespoon sugar 
3/4 teaspoon dried dill weed
3/4 teaspoon ground mustard 
1 egg 

Heat oven to 350 F. Generously grease loaf pan, 9 x 5 x 3 inches. 

Stir together all ingredients just until moistened. Pour into pan. 

Bake 45 to 50 minutes or until golden brown. Cool 5 minutes; loosen from sides of pan. Remove from pan and cool completely.

CARAMEL APPLE PIE

~Submitted by Rita, Niceville, FL

Maggie, another recipe I got from a co-worker. I made it today and it tastes like apple crisp in a pie crust.

Heat oven to 350. Prepare crust or use Pillsbury refrigerated ready crust (8 inch pie). Put into pie pan.

3 tbsp flour
1/2 cup sugar
1 tsp cinnamon
1/8 tsp salt
6 cups chopped apples (I use Granny Smiths)

Mix all above ingredients in zip lock bag until apples are coated with mixture. Pour mixture into prepared pie shell. 

Topping:

1/2 cup Quaker Oats
1 cup brown sugar
1/2 cup flour
1 stick butter

Put topping ingredients into bowl and mix until you have crumbles. Using a fork works best with the hard butter. Pour topping mixture onto the apple mixture in pie shell. Bake for 45 - 60 minutes, depending on your oven. Pie should be golden brown and apples soft. Let sit for 10 minutes, top with any jar caramel sauce you like. I use about 3 - 4 tablespoons.


CHEESY SPAGHETTI
(for a crowd serves 12-14)

~Submitted by Leasa, IA

3 lbs hamburger
2 t salt
3 cloves garlic, crushed (I used jar)
2 t oregano
2 t basil
4 cans condensed tomato soup
1-15 oz can tomato sauce
1 lb shredded mozzarella
2 lbs spaghetti

Brown meat, drain. Stir in spices, soup and tomato sauce. Cook 15 mins. Stir in cheese and cook over low heat, stirring constantly, until cheese is melted.

While sauce is cooking, cook spaghetti and drain. Toss with sauce.

(I think this feeds more, I fed 9 people, all having seconds, and still had leftover.)


BLUEBERRY STREUSEL MUFFINS

~Submitted by Treva, Eastern TN

1/2 cup sugar 
1/4 cup butter, softened 
1 egg, beaten 
2 & 1/3 cups flour 
4 tsp. baking powder 
1/2 tsp. salt 
1 cup milk 
1 tsp. vanilla extract 
1 & 1/2 cups fresh or frozen blueberries 

STREUSEL: 
1/2 cup sugar 
1/3 cup flour 
1/2 tsp. ground cinnamon 
1/4 cup butter 

In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 25 to 30 minutes or until browned. 

Yield: 1 dozen muffins


COCONUT CAKE

~Submitted by Barbara, Chula Vista, CA

6 eggs
1/2 cup oil
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup cake flour
Sugar
Milk
1 tablespoon cornstarch
1 1/2 cups whipping cream
3 cups freshly grated coconut

Separate 4 eggs. Mix egg yolks, oil, water, and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour, and 3/4 cup sugar and mix until smooth. Beat 4 egg whites until stiff and carefully fold into batter. Pour into a 10 inch springform pan that has been greased and floured or wax paper lined. Bake at 325 degrees about 50 minutes, or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers.

Prepare filling by combining 2 cups milk, 3/4 cup sugar, and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 beaten eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool. Spread custard between cake layers.

Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly.


BAKED PORK CHOPS

~Submitted by Larry Holmes, Ontario, Canada

(May be re-heated or frozen.)

2 tablespoons butter or olive oil
6 loin or rib pork chops, 3/4-inch thick
1 teaspoon sugar
salt and pepper
1 onion, finely chopped
1 small green pepper, diced
1 cup fresh mushrooms, sliced
1 8-ounce can tomato sauce
1/4 teaspoon thyme
1 crumbled bay leaf
pinch of mace

Preheat oven to 350F. In an iron frying pan, melt the butter or heat the olive oil. Rub one side of each chop with a bit of the teaspoon sugar. Brown this side first. Brown the chops in the hot fat over high heat. Arrange the chops as they are browned, in a shallow 10 x 6 x 2-inch casserole dish. Salt and pepper to taste. To the fat remaining in the pan, add the onion and green pepper, stir 3 to 4 minutes over medium heat. Add the rest of the ingredients. Taste for seasoning and bring to a boil and pour over the chops.

Cover the dish with foil and bake one hour in the preheated oven. Serve with rice or fine noodles.

Serves 6.

Source: Madame Jehane Benoit, (1904 - 1987) Canadian culinary icon who was a phenomenal cook, author, lecturer, and broadcaster - in both English and French.


CUBAN-STYLE PORK ROAST

~Submitted by Angelique, TX

Yield: 6 servings

Ingredients
1/2 cup Florida orange juice
1/4 cup Florida lime juice
2 tablespoons Florida garlic
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
2 pounds Florida pork loin roast, boneless

Directions
Step one: Combine first six ingredients for marinade and pour over roast. Cover and refrigerate overnight.

Step two: Place roast in pan, reserving marinade. Preheat the oven to 450 degrees. Roast the meat about 15 minutes. Lower the heat to 350 degrees and roast another 40 minutes, or until juices run clear when the roast is pierced with a sharp knife. A meat thermometer inserted into the thickest part of the meat should read about 155-160 degrees.

Step three: Bring reserved marinade to a boil. Let roast sit for 10 minutes, carve and pour reserved marinade over roast and serve.

Source: FoodReference.com


MOLASSES CAKE

~Submitted by Brenda, AL

I just found this recipe and I plan to try it soon.

Ingredients:
1 cup butter
1 cup molasses
1 cup brown sugar
1 cup coffee OR water
1 teaspoon baking soda
2 eggs
3 cups flour
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon cloves
1/2 package (about 1/2 lb) raisins

Method:
Cream butter and sugar, add eggs. Mix well.

Add molasses and coffee, mix well.

Add flour, baking soda and spices. Mix. Last of all add raisins. ( I usually mix the raisins with a little of the dry flour.)

Bake in a greased tube pan, in a 350F for about 1-1/2 hours.


SAUSAGE AND KRAUT SKILLET

~Submitted by Helen, Fort Myers, FL

2 T. Butter
1 Med. onion chopped
1/4 C. Chopped green pepper
1 Large apples peeled, grated
2 T. Brown sugar
1/2 Tsp. Caraway seeds
12 Small red potatoes, (washed)
1 1/2 C. Sour Kraut
1 LB. Smoked sausage or kielbasa (Cut in small pieces)

Melt butter in skillet, add onion & green pepper, cook till tender.

Add apple, brown sugar, caraway seeds, potatoes & sour kraut. Mix well, cut sausage in small pieces & place sausage on top of mixture, cover & cook over medium low heat for 30 minutes or till potatoes are done.


OLD TAVERN CORN FRITTERS

~Submitted by Treva, Eastern TN

The recipe is actually from The Old Tavern in Unionville, Ohio. See the notes at the bottom for changes I made to it.

1 cup All-Purpose Flour 
1/2 tsp Baking Powder 
2 Eggs 
1/3 cup Milk 
1/4 oz Corn 
1 whl Kernel Corn, Drained 
1 tbl Butter Or Margarine Melted Oil For Deep-Frying
Confectioners Sugar 

In a bowl combine flour and baking powder; set aside. In another bowl, beat the eggs and milk; stir in corn and butter. Stir into dry ingredients just until blended. In a deep-fat fryer or electric skillet, heat oil to 375. Drop batter by heaping teaspoonfuls into hot oil; fry for 2-3 minutes or until golden brown. Drain on paper towels. Dust with confectioners sugar. Serve with syrup.

Yield : about 2 dozen.

Notes : I used only 11 ounces of corn and it turned out great. I tried the full 15-1/4 ounces and it was too much corn. Also, we just used the confectioners sugar, the syrup made it way too sweet for us. If you want, put a little confectioners sugar into a bowl and dip a little before you eat it.


CHICKEN WITH RUM SAUCE

~Submitted by Ann, Montreal, Quebec, Canada

1 tb of olive oil
3 garlic cloves crushed in the mortar
1/2 chopped big onion
1 chopped red pepper
1 chopped tomato
2 lbs deboned chicken thighs
salt & pepper
chopped fresh cilantro to taste
1/4 cup rum
1 tb butter

In a big skillet, heat the olive oil & saute the garlic with the onion, red pepper, tomato & chicken until the chicken is golden & cooked. Move constantly using a medium high heat. Season to taste & add the rum. Continue cooking until the alcohol in the rum is evaporated. Add the butter & the cilantro (chopped). Now it's ready to be served.


SHERRY CHERRY TOMATOES

~Submitted by Carol, NY

These are super easy to make and taste great. I used the sherry vinegar.

2 tbs extra virgin olive oil
3 cloves garlic, chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tbs sherry vinegar or dry sherry wine
1 tsp sugar
1/4 tsp crushed red pepper
salt

Preheat oven to 375. Preheat a cast iron or other oven safe skillet over medium high heat. Add olive oil, garlic and onions. Sweat them out for 2 to 3 minutes, then add cherry tomatoes. Turn tomatoes to coat in oil. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes. Roast in oven for 18 - 20 minutes. 

Makes 4 servings.


HALIBUT DIJON

~Submitted by Angelique, TX

3 T. Dijon
mustard
1/3 cup low fat yogurt
2 lbs. halibut
Pepper to taste
1/3 cup vermouth or dry white wine

Combine mustard and yogurt and set aside. Put fish in baking dish, season with pepper. Spread mixture on fish. Pour in wine. Bake at 400 until fish flakes easily. Can use any fish for this dish. 

153 calories per serving.


RED KIDNEY BEANS WITH TURNIPS

~Submitted by Tena, MO

1 cup Red kidney beans, soaked
4 med Turnips (14 oz)
1/4 tsp Sont (ground ginger)
1/4 tsp Turmeric
1 tsp Salt
1/2 tsp Cayenne (reduce if desired)
4 tbl Oil
1 med Onion, cut into half rings
3 Garlic cloves, chopped

Combine kidney beans with 5 c water & bring to a boil. Boil vigorously for 10 minutes, reduce heat & simmer, partially covered for 1 to 1 1/2 hours.

Meanwhile, peel turnips & cut into wedges. Combine sont, turmeric, salt & cayenne in a small bowl with 1 tb water.

Heat oil in a skillet over medium heat. When hot, brown the turnip wedges & remove. Stir-fry the onions until brown. Reduce heat a little & add garlic. Stir for a few seconds & add spice paste. Stir once & turn heat off.

When beans have cooked for 45 minutes, add turnips & onion mixture to them. Let the beans finish cooking.

Serve with rice & green vegetables.


SWEET AND SOUR SAUCE FOR CHICKEN OR RIBS

~Submitted by Shirley, WA State

Recipe feeds 2 nicely

4 Tbl. Cider Vinegar
2 Tbl. Corn Starch
9 Tbl. sugar
1 C. Water
1/4 C. Soy Sauce
Salt and Pepper to taste
1 C. Pineapple Tidbits
1 Red or Green Pepper for garnish
1/4 C. Chopped Onions for Garnish
1 or More Crushed Garlic Buds
2 T. Catsup
a dash of Cayenne optional

Mix all but the pineapple, red pepper, and onion in a sauce pan till thick. Add your cooked ribs or chicken to the sauce.

Heat thru and add the rest. Serve over noodles or rice.

(A word to the wise. The longer you cook the sauce after it is thick the thinner it will be).


GREEN PEPPER PICKLES

~Submitted by Angelique, TX

Ingredients
2 Dozen Green Peppers
1 Dozen Red Peppers
1/2 Large Head of Cabbage
3 Tablespoonfuls of Mustard Seed
1 Teaspoonful of Ground Cloves
1 Tablespoonful of Ground Allspice
2 Tablespoonfuls of Salt

Directions
Cut the tops from the peppers and remove the seeds. Then put a teaspoonful of salt into each pepper, cover with cold water, and soak for twenty-four hours. Chop the cabbage very fine, and mix well with the ground spices, mustard seed and salt. When thoroughly blended, stuff the peppers with this mixture. Then put on the tops, and stand upright in stone jars, and cover with cold vinegar. Cork tightly. In handling the peppers use a napkin or gloves, as they will blister the hands.

Source: The Picayune's Creole Cook Book (1901)


BLUEBERRY YOGHURT CAKE

~Submitted by Robyn, Auckland, New Zealand 

125g butter, chopped 
3/4 cup brown sugar, firmly packed
2 eggs
3/4 cup self-raising flour
1/2 cup wholemeal self-raising flour
1/2 cup blueberry flavoured yoghurt
100g blueberries
icing sugar for dusting
extra blueberries to decorate 

Grease a deep 20cm ring cake pan; line base with baking paper.

Beat butter and sugar in a small bowl, until light and fluffy. Add eggs, one at a time, beating until just combined.

Transfer mixture to a large bowl; stir in combined sifted flours, yoghurt and blueberries. Spread mixture into prepared pan.

Cook in a moderate oven, 180C, for about 35 minutes, or until cooked when tested. Stand cake in pan for 5 minutes; turn out onto a wire rack to cool.

Dust the cake with sifted icing sugar; decorate with extra blueberries. 

HINT

Blueberries are best used frozen in this recipe.

Source: Australian Woman's Day magazine


MARINATED MUSHROOMS

~Submitted by Jean, Syracuse, NY

1 pound raw small white mushrooms stems removed 
2/3 Cup olive or salad oil 
1/3 Cup beer 
2 tablespoons lemon juice 
2 tablespoons instant minced onion 
1 tablespoon chopped parsley 
1/4 teaspoon oregano crushed 
1/4 teaspoon salad herbs crushed 
1/2 teaspoon salt 
1/8 teaspoon pepper 
1 large clove garlic minced 

Place mushrooms in large clean jar. Combine remaining ingredients. Pour over mushrooms. Cover tightly, turn jar to make sure all mushrooms are coated with marinade. Allow to stand at room temperature for about 2 hours. Store in refrigerator. 

Serve marinade as dip for other fresh vegetables-carrot sticks. cucumber slices onion slices, cherry tomatoes, etc.-which have been washed, dried, and crisped. 


DEEP-FRIED ICE CREAM

~Submitted by Treva, Eastern TN

Servings: 4 

20 ounces, Chocolate Chip Ice Cream 
2 cup(s), Corn Flake Cereal Crushed 
1 1/2 tablespoon(s), Sugar 
3 1/2 teaspoon(s), Cinnamon 
2 large, Eggs 
1 teaspoon(s), Water 
4 large, Flour Tortillas 
0 as needed, Oil For Frying 
0 as needed, Cinnamon Sugar 
0 as needed, Whipped Cream 
4 medium, Maraschino Cherries

Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.

Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream. Freeze coated ice cream balls solid, 4 to 6 hours.

Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from two opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.

Heat oil in wok or large deep-fryer. Place tortilla between two ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep-fry until crisp. Drain and sprinkle with cinnamon-sugar. Set aside.

Deep-fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large-stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.


CHEESE DROP BISCUITS

~Submitted by Skirnir, WI
Visit my web site for my recipe collection!
http://alcourt.homeip.net/w/

This is Bisquick recipe.

2 cups Bisquick
1/2 cup shredded cheddar cheese
2/3 cup milk
2 tablespoons butter
1 dash garlic powder

Heat oven to 450 degrees. Stir Bisquick mix, cheddar cheese and milk together. Drop by spoonfuls unto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown.

Melt the butter and mix in the garlic powder. Brush over the warm biscuits. Serve.


BAKED ONION RINGS

~Submitted by Tia, Nova Scotia, Canada

Use what ever spices you want. I use different spices for a change, depending on how often I make these.

1 large onion, sliced
1/2 cup milk
3/4 cup dried bread crumbs
1/4 tsp chili powder
1/2 tsp salt

In a dish, combine milk and onions and let stand for 30 minutes, turning onions if not covered.

Combine bread crumbs, chili powder and salt

After onions have soaked for 30 minutes drain and coat with crumb mixture

Cook in oven with high temperature. I don't have a specific temperature or length. I just put them in the oven with what ever else is being done.


STEAK BUTTER

~Submitted by Angelique, TX

1 pint sour cream
1 carton whipped butter (8 oz)
2 to 3 T. minced parsley
1/4 t. garlic powder
2 T. chives, chopped
Salt and pepper

Mix all ingredients thoroughly and refrigerate. Remove from refrigerator at least 1 hours before serving. This can be frozen and re-frozen easily. If frozen, let thaw and whip before using. To use, plop one or more T. over steaks while they are hot. Also good on baked potatoes.

Makes 2 cups

Source: Unknown


MANGO CHUTNEY

~Submitted by Ann, FL

1 1/2 cups brown sugar
2 cups cider vinegar
1 pound peeled & sliced mangoes (2 cups)
1/2 pound raisins
1 jar preserved ginger
1/2 Tablespoon mustard seed
1/2 cup chopped onion
1 teaspoon cayenne

Combine all ingredients and cook over medium heat until thick & clear.

Makes 3-4 pints.


OVEN FRIED CHICKEN

~Submitted by Beverley, Canada

Made this last week for my grandson & I, using bone-in chicken breasts cut in half.. plus I removed the skin and as much bone as I could. We both loved it.. and that says alot coming from him who, at the mention of chicken for supper, cries "Only KFC, Grams.. please!!" LOL

8 pieces of chicken, cut up
1 cup "light" mayonnaise, mixed with 1/2 - 3/4 cup milk to make it easier to coat chicken (or Miracle Whip)
2 tblsp. Dijon mustard (optional.. I didn't use it because of grandson)
1 cup cornflake crumbs (can use bread crumbs or crushed saltines too, but cornflakes make it crispier)
1 tsp. garlic powder
1 tsp. dried thyme
1 tsp. pepper
1 tsp. salt
1/2 tsp. paprika

Wash chicken and pat dry. Mix mayo, milk and Dijon in one dish; mix crumbs with seasonings in another (pie plate is good). Use a baking dish (sprayed with non-stick oil spray) large enough so that chicken pieces can be separated, if possible. First, coat chicken in the mayonnaise mixture, then roll in the crumbs and place them in the baking dish trying to leave a little space between them. Bake at 375 F. for 30 mins., then reduce heat to 350 F. and bake 30 mins. more.


BROCCOLI SUPREME

~Submitted by Brenda, AL

This recipe is from the Cotton Country Cookbook, a local for my area.

2 pkg frozen broccoli 
1 can cream of mushroom soup
1 can cream of shrimp soup
Tabasco sauce
1/2 cup slivered almonds
1 cup grated cheese (your choice)

Cook broccoli according to pkg directions, drain well. 

Place broccoli in greased 2 quart baking dish.

Mix together soups and add a dash of Tabasco. Sprinkle half the almonds and half the cheese on top. Pour the soup mixture on top. Top with remaining almonds and cheese. Bake 350 for 30 minutes or until bubbly.

Makes 8 servings.


BOILED HEAD-ON SHRIMP

~Submitted by Larry Holmes, Ontario, Canada

1 dried habanera chili pepper
1 tablespoon whole black peppercorns
4 bay leaves
1 tablespoon kosher salt
5 tablespoons white-wine vinegar
2 pounds extra-large shrimp[, preferably Texas form-raised, with heads and shells on
lemon wedges and hot sauce for serving.

In a large kettle, combine chili, peppercorns, bay leaves and salt with 1 gallon (16 cups) water. Bring to a boil over high heat. Lower the heat and simmer, uncovered for 20 minutes.

Add the vinegar, raise the heat and bring to a rolling boil. Add the shrimp, turn of heat and cover. Allow to sit, stirring occasionally, until the shrimp are just cooked through, about 5 minutes. Drain and serve the shrimp immediately, garnished with lemon wedges. Pass the hot sauce on the side.

Yield 6 to 8 appetizer


SWEET GRILLED PEACHES

~Submitted by Angelique, TX

Original recipe yield: 4 servings.
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes

1 (16 oz) pkg frozen peach slices
1/2 cup honey
2 Tbsp cinnamon

Preheat grill for med heat.

Place peaches on a large piece of aluminum foil. Use two if necessary to hold in all the peaches without spillage. Drizzle honey over them & sprinkle with cinnamon. Close up foil, sealing tightly.

Place foil packet on grill; & cook for 10 min, turning once 1/2 way through. Carefully open packet, & serve.

Nutrition Info per Serving
Calories: 245, Total Fat: 0.3g
Cholesterol: 0mg, Sodium: 9mg
Total Carbs: 64.9g, Dietary Fiber: 4g
Protein: 1g



HONEY BAKED CHICKEN

~Submitted by Treva, Eastern TN

1 (2 to 3 pound) whole chicken, cut into pieces 
1/2 teaspoon garlic powder 
2 teaspoons salt 
1/4 teaspoon ground black pepper 
1 egg yolk 
1 1/2 tablespoons honey 
4 tablespoons margarine, melted 

Preheat oven to 325 degrees F (165 degrees C). 

Rub chicken pieces with garlic powder, salt and pepper. In a small bowl, beat egg yolk with honey and butter or margarine, then brush this mixture over chicken pieces. Place chicken pieces, skin side down, in a lightly greased 9x13 inch baking dish. 

Bake at 325 degrees F (165 degrees C) for 45 to 60 minutes or until chicken is cooked through and juices run clear, basting with remaining butter or margarine. Just before serving, turn chicken over and bake for another 10 to 15 minutes to cook the skin on the other side.

ORANGE CHICKEN AND RICE
(Low Fat Recipe)

~Submitted by Lou, FL

Have no idea where this came from, but I do like the flavor and ease of the recipe.

4 skinless, boneless chicken breast halves (about 1 pound) 
1 can or 1- 3/4 cups of chicken broth 
1/2 cup orange juice ( fresh or frozen ) 
1 medium onion, chopped (about 1/2 cup) 
1 cup uncooked regular long-grain rice 
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes (Cilantro)
Orange slices for garnish 

In medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside. 

Stir in broth, orange juice and onion. Heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 10 minutes. 

Return chicken to pan. Cover and cook 10 minutes more or until rice is done and most of liquid is absorbed. Remove chicken to platter. Stir parsley into rice mixture. Garnish with orange slices. 

Makes 4 servings.


ORIENTAL PASTA SALAD

~Submitted by Jean, Syracuse, NY

With a wonderful combination of colors and flavors, this salad goes great with barbecued chicken or pork.

2 cups uncooked elbow macaroni 
2 large carrots, cut into 1-inch strips 
1 cup snow peas, halved 
2 green onions with tops, sliced 
1/2 cup thinly sliced sweet red pepper 

DRESSING: 
1/2 cup mayonnaise 
1/2 cup sour cream 
1 tablespoon cider or red wine vinegar 
1 tablespoon soy sauce 
1/2 teaspoon ground ginger 
1/4 teaspoon pepper 

Cook macaroni according to package directions; drain and rinse in cold water. Place in a large bowl; add carrots, peas, onions and red pepper. In a small bowl, whisk dressing Ingredients until smooth. Pour over salad and toss to coat. Cover and refrigerate for 1-2 hours. 

Yield: 7 servings. 

Nutritional Analysis: One 1-cup serving (prepared with fat-free mayonnaise, nonfat sour cream and light soy sauce) equals 139 calories, 216 mg sodium, 1 mg cholesterol, 27 gm carbohydrate, 5 gm protein, 1 gm fat.

Diabetic Exchanges: 1-1/2 starch, 1 vegetable.


HEALTHIER BAKED CHICKEN KIEV

~Submitted by Maggie, TX

1/4 cup low cal margarine 
2 tablespoons fresh parsley, minced 
1/4 tsp dried rosemary 
1/8 tsp garlic powder 
1/8 tsp pepper or to taste 
2 boneless skinless chicken breasts, halved 
2+ tablespoons skim milk 
3 1/2 tablespoons fine breadcrumbs 
3/4 lemon - cut into wedges 
round wooden toothpicks 

Combine margarine, parsley, rosemary, garlic and pepper in a small mixing bowl. Shape margarine mixture into four 2 inch long sticks. Freeze until firm. Place each chicken breast half between two pieces of waxed paper and flatten to 1/4 inch thickness with a meat mallet or rolling pin. Place a margarine stick in the center of each chicken breast. Fold one end of the chicken breast over the margarine and roll up, beginning on one of the long sides. Secure each end with a wooden toothpick. Dip chicken breasts into the milk and coat thoroughly with bread crumbs. Bake at 400 for 25 minutes until browned. Arrange chicken on a serving platter, spoon juices over the top, and garnish with the lemon wedges. 

Serves 4
Nutritional information: 176 calories, 14.7 grams protein, 5.8 grams carbs, 10.5 grams fat.

SWEET POTATO SOUP

~Submitted by Joan, Savona, B.C.

1 Tbsp vegetable oil
1 onion chopped
1 clove garlic, minced
1 Tbsp minced gingerroot
2 1/4 cups vegetable stock
2 cups chopped peeled sweet potatoes
3/4 cup coconut milk
4 tsp lime juice
1/4 cup finely diced sweet red pepper

In saucepan, heat oil over medium; fry onion and ginger, stirring occasionally, until onion is softened, about 5 minutes. Add stock and potato; bring to boil. Reduce heat, cover and simmer until potato is softened, about 25 minutes. Let cool for 10 minutes.

In blender or food processor, puree soup until smooth; pour into bowl. Whisk in coconut milk and lime juice. Refrigerate until cold, about 4 hours. (Make ahead: Cover and refrigerate for up to 2 days.)

Ladle into bowls and garnish with red pepper.

Makes 4 servings.

Per serving: 209 calories; 3 g protein; 13 g fat (8 g sat fat) 22 g carbohydrates; 2 g fibre; 0 mg cholesterol; 369 mg sodium



DELICIOUS SALMON SAUTE
(Diabetic Recipe)

~Submitted by Treva, Eastern TN 

1 tablespoon olive oil
1 & 1/2 pounds salmon fillets, cut into 6 pieces
1/4 cup lemon juice
2 tablespoons Equal Spoonful*
2 tablespoons Dijon mustard
1 tablespoon stick butter or margarine
1 tablespoon capers
1 clove garlic, minced
2 tablespoons chopped fresh dill OR 1 tablespoon dried dillweed 

Heat olive oil in large non-stick skillet over medium heat. Add salmon and cook 5 minutes, turning once. Reduce heat to medium-low; cover. Cook 6 to 8 minutes or until salmon flakes easily with a fork. 

Remove salmon from skillet to serving plate; keep warm. 

Add lemon juice, Equal, mustard, butter, capers and garlic to skillet. Cook over medium heat 3 to 4 minutes, stirring frequently. 

To serve, spoon sauce over salmon. Sprinkle with dill. 

* May substitute 3 packets Equal sweetener

6 servings
Nutrition information per serving: 
calories 252 
protein 23 g 
carbohydrate 2 g 
fat 16 g 
cholesterol 80 mg 
sodium 230 mg

Food Exchanges: 3 lean meat, 1 fat.


SIMPLE PEANUT BUTTER SUNDAE SAUCE

~Submitted by Jean, Syracuse, NY

Simply stated, a sweet treat! 

1 cup of your favorite low fat preserves 
1/4 cup reduced fat, creamy peanut butter 
1/2 cup sweet cherries, water pack, chopped 

Combine preserves, peanut butter and cherries in a saucepan. Cook over low heat, stirring constantly, until mixture is smooth and well blended. 

Serve warm over nonfat frozen yogurt or angel food cake.

Makes 12 (2 Tbsp) Servings. 
Per Serving (sauce only): 68 Cal; 2 gm Fat (less than 1/2 gm Saturated Fat); 11 gm Carbohydrate; 00 mg Cholesterol; 56 mg Sodium; 2 gm Protein; 1 gm Dietary Fiber. 
Exchanges: 1 Bread/Starch; 1/2 Fat.


CORNED BEEF AND CABBAGE

(This one is for Jim in WA State)

2 Pounds Corned Beef Brisket -- Up To 2 1/2 Pounds 
1 Medium Onion -- Chopped 
1 10-oz package Frozen Baby Carrots 
1/2 Small Cabbage -- Shredded 
1 Cup Water 
1/4 Cup Red Wine Vinegar 

Place corned beef in a slow cooker. Top with onion, carrots, water and wine vinegar. Cover and cook on low for 8 to 9 hours or until meat is tender. Remove from cooker; slice and serve. 

Serves 6. 
Per Serving (excluding unknown items): 325 Calories; 22 g Fat (63.0% calories from fat); 23 g Protein; 7 g Carbohydrate; 2 g Dietary Fiber; 81 mg Cholesterol; 214 mg Sodium. 

Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. 

6 Points

Source: Busy Mom's Lowfat Cookbook 


TURKEY PAPRIKASH
(Diabetic recipe)

Ingredients:
1 cup yolk-free extra-broad noodles
Nonstick cooking spray
6 oz. turkey tenderloin, cut into 1/2-inch pieces
8 oz. mushrooms, sliced
1 cup diced green bell pepper
1 cup thinly sliced carrots
1 cup slivered onion
2 cloves garlic, minced
2 teaspoons paprika
3/ 4 cup water
1 Tablespoon plus 1-1/2 teaspoons tomato paste
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 cup sour cream
2 teaspoons minced fresh parsley

Directions:
Cook noodles according to package directions, omitting, salt. Drain and keep warm.

Meanwhile, spray medium skillet with cooking spray. Heat over medium heat until hot. Add turkey; cook and stir 1 minute of until browned on all sides. Add mushrooms, bell pepper, carrots and onion; cook and stir 3 minutes or until crisp-tender. Add garlic, and paprika. Cook and stir 30 seconds or until garlic is fragrant.

Stir in water, tomato paste, salt and pepper. Simmer, uncovered, 10 minutes. Remove from heat; stir in noodles. Stir several tablespoons of liquid into sour cream, then stir sour cream mixture into turkey mixture. Top each serving with parsley.

TIP: For added flavor, add tomato paste to the skilled after cooking garlic. Cook tomato past for 2-3 minutes before adding water and seasonings, then proceed with the recipe as directed.

Serves 2
Dietary Exchanges: 3 Vegetable, 2 Starch, 2 Meat

Source: WELW 1330AM Radio, Willoughby, Ohio
http://www.welw.com

EMERIL'S SCRAMBLED EGG AND SAUSAGE BURRITOS

Serves 2.

3 large eggs 
2 tablespoons whole milk 
1/2 teaspoon Baby Bam, recipe follows 
1/8 teaspoon salt 
1 teaspoon olive oil 
1 teaspoon unsalted butter 
1/2 pound crumbled breakfast sausage 
1/4 cup chopped green bell pepper 
1/4 cup grated Monterey Jack cheese 
2 (8-inch) flour tortillas, gently warmed and kept covered until ready to use 
1/2 cup Emeril's Original salsa, for serving 
2 tablespoons sliced green onion tops, for garnish, optional

Break the eggs 1 at a time into a small mixing bowl and beat with a whisk or fork. Add the milk, Baby Bam, and salt, and whisk well to combine. Set aside. 

Heat the olive oil and the butter in a medium, nonstick skillet, over medium-high heat. Add the sausage and cook, stirring constantly to break up into bite-size pieces. When the sausage is brown (no pink should be left), add the green bell peppers and cook, stirring, for 1 minute. 

Add the eggs and cook, stirring constantly with a wooden spoon, until the eggs are just set, about 30 seconds. Sprinkle with the cheese, remove the skillet from the heat, and let rest for 20 to 30 seconds until the cheese melts. 

Spoon half of the filling down the center of each tortilla. Roll up the tortilla, burrito-style and place seam side down on a plate to keep the burrito closed. Top with salsa and garnish with sliced green onions, if desired.

Baby Bam: 
1/2 teaspoon celery salt 
1 teaspoon dried thyme 
1 teaspoon dried basil 
1 teaspoon dried oregano 
1 teaspoon ground black pepper 
2 teaspoons garlic powder 
2 teaspoons onion powder 
2 tablespoons dried parsley 
2 tablespoons salt 
3 tablespoons paprika

Place all the ingredients in a small mixing bowl and stir well to combine, using a wooden spoon. Then store in an airtight container for up to 3 months. 

Yield: about 3/4 cup

Source: Emeril's There's A Chef In My Family, by Emeril Lagasse


GRATIN POTATOES

Serves 2.

1 pound russet potatoes, scrubbed clean 
1 clove garlic, smashed 
3/4 cup heavy cream 
Few grates whole nutmeg 
1/4 cup grated Parmesan 
Salt and pepper 

Preheat the oven to 450 degrees F. 

Rub the bottom of a 8-inch non-stick saute pan with the clove of garlic. Pour 1/2 cup of heavy cream in the saute pan and place over high heat. Season the cream with a little nutmeg, salt and pepper. Slice the potato in 1/4-inch thick circles. As you slice, add them to the heating cream in even layers. Once all of the potatoes have been added to the bubbling cream, sprinkle the grated Parmesan over the potatoes, then pour the remaining heavy cream over the top. Place in the oven and bake for 20 minutes. Once baked and all brown on top, remove from the oven and let rest for 2 to 3 minutes. Cut in 4 pie shaped pieces and serve 2 wedges per person. 

Source: Rachael Ray - 30-Minute Meals on the Food Network


LINGUINE ALLA CARBONARA

Serves 3.

1/2 cup CARNATION Evaporated Fat Free Milk
1/3 cup loose-pack frozen peas, thawed
1 large egg, beaten
1/4 cup chopped red bell pepper
2 slices turkey bacon, cut crosswise into pieces, cooked
1/3 cup freshly shredded Parmesan cheese
1 package (9-oz.) BUITONI Refrigerated Linguine 

Cook evaporated milk, peas, egg, bell pepper and crushed red pepper in medium saucepan, stirring frequently, until mixture is slightly thickened (do not boil). Stir in bacon and half of cheese; heat through.

Prepare pasta according to package directions. Toss pasta with sauce. Sprinkle with remaining cheese. Serve immediately.

FRIED STUFFED JALAPENO PEPPERS

My pal, Johnny in LA shared this with me. The author of the recipe is his cousin, Delea Lonadier in LA, and it was published in the January, 1995 "Southern Living" magazine.

10-oz Can whole pickled jalapeno peppers; drained
1 cup Pimiento cheese
1 cup All-purpose flour; divided
1 cup Plus 2 tablespoons cornmeal; divided
ts Salt
ts Pepper
1 cup Buttermilk
Vegetable oil

Cut stems from peppers. Remove seeds, using a small sharp knife (do not split peppers). Stuff each with pimiento cheese. Cover and chill at least two hours. Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside. Combine remaining 1/2 cup flour and 1/4 cup cornmeal. Dip stuffed peppers in batter; dredge in flour mixture. Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375F degrees. Fry peppers a few at a time, 1 to 2 minutes on each side or until golden. Drain on paper towels.

Yield: about 12 appetizers.


CHICKEN GRAVY

When I fry chicken in my deep fryer, I don't have the drippings for gravy. Here is a great recipe that is lighter in calories and fat but still tasty.

2 tablespoons margarine
2 tablespoons flour
1/4 teaspoon poultry seasoning
1/8 teaspoon salt
1/8 teaspoon paprika
1 cup chicken broth

Melt margarine in a small saucepan over medium heat.

Add flour, poultry seasoning, salt and paprika, stirring with a whisk.

Gradually add broth, stirring until blended.

Cook 2 minutes or until thick, stirring constantly.

Source: Cooking Light, July 1997


APPLE GLAZED PORK CHOPS

Sometimes cooking after a 12-hour shift is a pain. More than cooking is the clean-up! Here is a tried-n-true recipe from Comstock (the pie filling people) that makes cooking and clean-up easier.

1 large (14x20-inch) oven cooking bag 
1 tablespoon flour
1 envelope dry onion soup mix
1/3 cup water
4 (1/2-inch thick) pork loins, trimmed of fat
1 (21 ounce) can Comstock Apple Pie Filling 

Preheat oven to 350 degrees F. 

Shake flour in oven bag; place in 13x9-inch baking pan.

Add soup mix and water to bag; squeeze bag to blend in flour. 

Add pork chops and apple filling to bag. Turn bag to coat pork chops with sauce. Arrange pork chops in even layer in bag. Close bag with nylon tie; cut six 1/2-inch slits in top. 

Bake 35 minutes or until pork chops are tender. 

To serve: Stir sauce; spoon over pork chops.

Servings: 4

Source: Comstock label

Hint from Maggie: Try Peach Pie Filling and Chicken... you will love it.


CHEESY PENNE, BACON AND BROCCOLI

4 slices bacon 
1 small onion, finely chopped 
3 tablespoons all-purpose flour 
2 cups milk 
1 pound penne pasta 
1 pound broccoli (1 small bunch), cut into flowerets 
1/4 teaspoon salt 
1/8 teaspoon black pepper 
4 ounces less-fat (1/3 less fat) cream cheese 
4 ounces blue cheese OR: Gorgonzola cheese 
Pinch ground red pepper (cayenne) 
3 tablespoons grated Parmesan cheese 

Bring large pot lightly salted water to boiling. 

While water is coming to boil, saut?acon in large skillet until crispy, about 7 minutes. Remove to paper toweling to drain. 

Drain all but 3 tablespoons drippings from skillet. Add onion; increase heat to medium-high; cook until softened, 8 to 10 minutes. 

Reduce heat to medium. Sprinkle with flour; whisk, scraping up any browned bits. 

Whisk in milk, 1/2 cup at a time, until smooth. Cook, stirring, until thickened, 2 minutes. 

While onion is cooking, add penne to boiling water; cook according to package directions. Add broccoli for last 4 minutes. Drain penne and broccoli; transfer to serving bowl; keep warm. 

To thickened milk in skillet, add salt, pepper, cream cheese and blue cheese; whisk until smooth. Remove from heat. 

Stir in cayenne and 2 tablespoons Parmesan. Crumble bacon; add to sauce. Toss with penne and broccoli. Top with remaining Parmesan. 

Makes 6 servings

Source: Family Circle Magazine


TRIPLE LAYER COOKIE BARS

FOR THE CRUST:
1 1/2 cups graham crackers crumbs 
1/2 cup (1 stick) butter or margarine, melted 

FOR THE FILLING:
1 (7 ounce) package flaked coconut (2 2/3 cups) 
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 

FOR THE TOPPING:
2 cups (12 ounces) semi-sweet chocolate chips 
1/2 cup creamy peanut butter 

Preheat oven to 350 degrees F (325 degrees F for glass pan). 

In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. 

Top evenly with coconut and then pour EAGLE BRAND evenly over coconut layer. 

Bake 25 minutes or until lightly browned. 

In small saucepan, over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer. 

Cool 30 minutes. Chill. Cut into bars. Store loosely covered at room temperature. 

Source: Eagle Brand

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