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~Shared by Mary H., Montreal, Canada

You can do as much as you think you can,
But you’ll never accomplish more;
If you’re afraid of yourself, young man,
There’s little for you in store.
For failure comes from the inside first,
It’s there if we only knew it,
And you can win, though you face the worst,
If you feel that you’re going to do it.

~Edgar A. Guest

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

Maybe. . .

~Shared by Jim D., WA

Maybe . . . we were supposed to meet the wrong people before meeting the right one so that, when we finally meet the right person, we will know how to be grateful for that gift.

Maybe . . . when the door of happiness closes, another opens; but, often times, we look so long at the closed door that we don’t even see the new one which has been opened for us.

Maybe . . . it is true that we don’t know what we have until we lose it, but it is also true that we don’t know what we have been missing until it arrives.

Maybe . . . the happiest of people don’t necessarily have the best of everything; they just make the most of everything that comes along their way.

Maybe . . . the brightest future will always be based on a forgotten past; after all, you can’t go on successfully in life until you let go of your past mistakes, failures and heartaches.

Maybe . . . you should dream what you want to dream; go where you want to go, be what you want to be, because you have only one life and one chance to do all the things you dream of, and want to do.

Maybe . . . there are moments in life when you miss someone — a parent, a spouse, a friend, a child — so much that you just want to pick them from your dreams and hug them for real, so that once they are around you appreciate them more.

Maybe . . . the best kind of friend is the kind you can sit on a porch and swing with, never say a word, and then walk away feeling like it was the best conversation you’ve ever had.

Maybe . . . you should always try to put yourself in others’ shoes. If you feel that something could hurt you, it probably will hurt the other person, too.

Maybe . . . you should do something nice for someone every single day, even if it is simply to leave them alone.

Maybe . . . giving someone all your love is never an assurance that they will love you back. Don’t expect love in return; just wait for it to grow in their heart; but, if it doesn't’t, be content that it grew in yours.

Maybe . . . happiness waits for all those who cry, all those who hurt, all those who have searched, and all those who have tried, for only they can appreciate the importance of all the people who have touched their lives.

Maybe . . . you shouldn’t go for looks; they can deceive; don’t go for wealth; even that fades away. Go for someone who makes you smile, because it takes only a smile to make a dark day seem bright. Find the one that makes your heart smile.

Maybe . . . you should hope for enough happiness to make you sweet, enough trials to make you strong, enough sorrow to keep you human, and enough hope to make you happy

Maybe . . . you should try to live your life to the fullest because when you were born, you were crying and everyone around you was smiling but when you die, you can be the one who is smiling and everyone around you crying.

Maybe . . . you could share this message to those people who mean something to you, to those who have touched your life, to those who can and do make you smile when you really need it, to those who make you see the brighter side of things when you are really down, and to all those whom you want to know that you appreciate them and their friendship.

And if you don’t, don’t worry; nothing bad will happen to you.

~ Author Unknown

When NOT to use Canola Oil

~Shared by Marilyn, OH

Be sure to use ONLY vegetable oil to prepare/season an iron skillet or Dutch oven.
Do NOT use Canola, as it causes discoloration and an unpleasant taste.

Costume Party

~Shared by Brenda, AL

The last thing my friend Christy was prepared for was an invitation to a costume party. Eight and a half months pregnant, she was in no shape for any conventional costume. Still, she wanted to go, so she painted a big yellow circle on an extra-extra-large white T-shirt, dug a pair of red devil horns out of her kids' Halloween junk pile ... and went as a deviled egg.



God And Lawn Care

~Shared by Treva, NC

GOD:
Frank, you know all about gardens and nature. What in the world is going on down there on the planet? What happened to the dandelions, violets,  milkweeds  and stuff I started eons ago? I had a perfect no-maintenance garden plan. Those plants grow in any type of soil, withstand drought and multiply with abandon. The nectar from the long-lasting blossoms attracts butterflies, honey bees and flocks of songbirds. I expected to see a vast garden of colors by now. But, all I see are these green rectangles.

St. FRANCIS:
It's the tribes that settled there, Lord. The Suburbanites. They started calling your flowers 'weeds' and went to great lengths to kill them and replace them with grass.

GOD:
Grass? But, it's so boring. It's not colorful. It doesn't attract butterflies, birds and bees; only grubs and sod worms. It's sensitive to temperatures. Do these Suburbanites really want all that grass growing there?

ST. FRANCIS:
Apparently so, Lord. They go to great pains to grow it and keep it green. They begin each spring by fertilizing grass and poisoning any other plant that crops up in the lawn.

GOD:
The spring rains and warm weather probably make grass grow really fast. That must make the Suburbanites happy.

ST. FRANCIS:
Apparently not, Lord. As soon as it grows a little, they cut it-sometimes twice a week.

GOD:
They cut it? Do they then bale it like hay?

ST. FRANCIS:
Not exactly, Lord. Most of them rake it up and put it in bags.

GOD:
They bag it? Why? Is it a cash crop? Do they sell it?

ST. FRANCIS:
No, Sir, just the opposite. They pay to throw it away.

GOD:
Now, let me get this straight. They fertilize grass so it will grow. And, when it does grow, they cut it off and pay to throw it away?

ST. FRANCIS:
Yes, Sir.

GOD:
These Suburbanites must be relieved in the summer when we cut back on the rain and turn up the heat. That surely slows the growth and saves them a lot of work.

ST. FRANCIS:
You aren't going to believe this, Lord. When the grass stops growing so fast, they drag out hoses and pay more money to water it, so they can continue to mow it and pay to get rid of it.

GOD:
What nonsense. At least they kept some of the trees. That was a sheer stroke of genius, if I do say so myself. The trees grow leaves in the spring to provide beauty and shade in the summer. In the autumn, they fall to the ground and form a natural blanket to keep moisture in the soil and protect the trees and bushes. It's a natural cycle of life.

ST. FRANCIS:
You better sit down, Lord. The Suburbanites have drawn a new circle. As soon as the leaves fall, they rake them into great piles and pay to have them hauled away.

GOD:
No!? What do they do to protect the shrub and tree roots in the winter to keep the soil moist and loose?

ST. FRANCIS:
After throwing away the leaves, they go out and buy something which they call mulch. They haul it home and spread it around in place of the leaves.

GOD:
And where do they get this mulch?

ST. FRANCIS:
They cut down trees and grind them up to make the mulch.

GOD:
Enough! I don't want to think about this anymore. St. Catherine, you're in charge of the arts. What movie have you scheduled for us tonight?

ST. CATHERINE:
'Dumb and Dumber', Lord. It's a story about....

GOD:
Never mind, I think I just heard the whole story from St. Francis.

FRENCH APPLE PIE/CAKE

~Shared by Marilyn, Canton, OH

This dessert is perfect for a fall celebration or family dinner. I love the contrast between the crunchy pecan streusel, the tender and spicy apples, and the slightly crunchy 'crust'.

6 cups sliced and peeled tart apples
1 tsp. cinnamon
1/4 tsp. cardamom
3/4 cup milk
2 Tbsp. butter, melted
3 eggs
 3/4 cup sugar
3/4 cup baking mix
5 Tbsp. cold butter
1 cup baking mix
1/2 cup chopped pecans
1/3 cup brown sugar

Preheat oven to 325 degrees. Grease a 10" pie plate and set aside. I n large bowl, combine apples, cinnamon and cardamom and toss to coat. Place in prepared pie plate.

In medium bowl, combine milk, 2 Tbsp. softened butter, eggs, sugar and 1/2 cup baking mix.  Beat with wire whisk just until smooth and pour over apples.

In small bowl, combine 5 Tbsp. cold butter, 1 cup baking mix, pecans and brown sugar until crumbly; sprinkle over pie.

Bake at 325 degrees for 55-65 minutes until knife inserted in center comes out clean.

Cool 5-10 minutes before serving.

Yield - 8 servings



REFRIGERATOR DILL PICKLE SLICES

~Shared by Treva, NC
    
Refrigerator Dill Pickle Slices get their “zestiness” from mustard seed, garlic and crushed red pepper.
 
Makes 4 pint jars.
Prep Time: 1 hour
Cook Time: 0 minutes

2 & 1/2 pounds pickling cucumbers (4 to 5 inches long)
1 teaspoon McCormick® Turmeric, Ground
2 quarts boiling water
2 tablespoons McCormick® Dill Seed, divided
4 teaspoons McCormick® Dill Weed, divided
4 teaspoons McCormick® Mustard Seed, divided
1 teaspoon McCormick® Garlic, Minced, divided
1/2 teaspoon McCormick® Red Pepper, Crushed, divided
3 1/2 cups distilled white vinegar (5% acidity)
2 tablespoons non-iodized salt
2 tablespoons sugar

1. Wash cucumbers well with cold water. Trim blossom ends and cut lengthwise into 1/4-inch thick slices (4 inches long). Place slices in large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature 3 hours; drain. Rinse and drain again.

2. Place 1/2 tablespoon dill seed, 1 teaspoon each dill weed and mustard seed, 1/4 teaspoon minced garlic, and 1/8 teaspoon crushed red pepper in each of 4 hot sterilized wide-mouth pint canning jars. Pack cucumber slices vertically into jars.

3. Mix remaining ingredients in medium saucepan. Bring to boil on medium-high heat, stirring to dissolve salt and sugar. Ladle over cucumbers, leaving 1/4-inch headspace. Cool. Cover jars with metal lids and screw on bands.

4. Refrigerate pickles. Shake jars once a day for 7 to 10 days to redistribute seasonings and blend flavors. Store in refrigerator up to 2 months.
 
Tip: For a milder pickle, omit the crushed red pepper and/or minced garlic.


SPICY CHICKEN ALFREDO

~Shared by Luanne, FL

This sounds complicated and it really isn't. I subbed half & half for the heavy cream and it worked just fine. Helps with the calories and so does using whole wheat spaghetti.

Ingredients:

2  tablespoons butter or margarine
1  teaspoon minced garlic
12  ounces boneless, skinless, chicken breasts, cubed
1  teaspoon salt
1/2  teaspoon dried thyme
1/4  teaspoon dried sage
1/4  teaspoon freshly ground black pepper
1/4  teaspoon white pepper Pinch ground red pepper
1/3  cup chopped green onions
1  cup heavy or whipping cream
12  ounces dried thin spaghetti, cooked according to package directions
2  tablespoons chopped fresh parsley
Freshly grated Parmesan cheese
1/4  teaspoon onion powder

Directions:

1. Melt butter in large skillet over medium-high heat. Add garlic and cook 30 seconds. Stir in chicken, salt, thyme, onion powder, sage, and peppers; cook until lightly browned, about 3 minutes. Stir in green onions; cook 1 minute more. Gradually add cream. Increase heat to high and boil until slightly thickened, about 2 minutes.

2. Combine chicken mixture, hot pasta, and parsley in serving bowl; toss to mix. Serve with Parmesan cheese.

Makes 4


RED SNAPPER PARMIGIANA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Serves 4

4-4 oz. Red Snapper Fillets
1/2 Cup Chablis
1/4 tsp. Salt
1/2 tsp. dried Thyme
1/4 tsp. Black Pepper
1/4 cup All-purpose Flour
3 cloves Garlic, crushed
1/4 tsp. Red Pepper, crushed
1/4 cup Parmesan Cheese, grated
Non-Stick Cooking Spray
1 1/2 tsp. Olive Oil
Lemon Wedges

Combine the Chablis, salt, thyme, and black pepper in a heavy-duty, sealable plastic bag. Add the fish. Seal the bag and let stand, refrigerated, for about 30 minutes, turning the bag occasionally. Remove the fish from the bag and reserve. Discard the marinade.

Combine the flour, garlic, red pepper, and Parmesan cheese in a fresh heavy-duty, sealable plastic bag. Add the fish fillets, then seal the bag and shake to thoroughly coat the fillets with the flour mixture.

Spray a large, non-stick skillet with cooking oil. Add a small amount of olive oil to the skillet. Place over medium heat until hot. Sauté the fish fillets until the fish flakes easily when tested with a fork, usually about 6 minutes on each side. Serve warm with lemon wedges.


BATTER-FRIED CHICKEN

~Shared by Johnny, LA

Makes 4 servings

1 cup all-purpose flour
1 teaspoon baking powder
1 ¼ teaspoon salt
¾ teaspoon cayenne
1 egg, beaten
1 cup whole milk
1 fryer, 3 ½ to 4 pounds, cut into serving pieces
Vegetable oil

Combine the flour, baking powder, salt, cayenne, egg and milk in a large shallow bowl. Whisk to blend. Dip the chicken in the batter, coating evenly and shaking off any excess.

Heat about 1 inch of vegetable oil in a large, heavy skillet to 360 degrees. Add the chicken and brown evenly on both sides. Reduce the heat slightly, cover the skillet and fry until the chicken is tender and golden brown, turning once, about 12 minutes per side.

Drain on paper towels.

Source: Cooking The 4th On The Bayou With Marcelle


CELERY ROOT AND POTATO MASH WITH HORSERADISH

~Shared by Linda H., Rosharon, TX

Serves: 5 cups

2 celery roots (about 1 1/2 pounds each), peeled and cut into 1-inch cubes
3 pounds baking potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt, plus kosher salt and freshly ground black pepper
1/2 cup heavy cream
1/2 cup (1 stick) unsalted butter
1 tablespoon grated fresh or prepared horseradish
Chopped fresh chives, for garnish
Extra-virgin olive oil

Place the celery root and potatoes in a medium saucepan and cover with cold water; add a teaspoon of salt. Bring to boil over medium heat and simmer for 15 to 20 minutes, until the celery root and potatoes are very tender. Drain the water from the vegetables and pass them through a food mill or a ricer into a large mixing bowl. Stir in the cream, butter, and horseradish until the cream is absorbed and the mixture is smooth. Season with kosher salt and pepper and garnish with chopped chives. Drizzle with a healthy dose of olive oil and serve.

Source: Tyler Florence and Joann Cianciulli


SWEET & SOUR MEATBALLS

~Shared by Jim D., WA

A favorite party snack!

6 servings

INGREDIENTS:
1 1/2 lb Ground beef (10% fat)
2/3 cups Cracker crumbs
1/3 cup Onion; minced
1 Egg
1 1/2 tsp. Salt
1/4 tsp. Ginger
1/4 cup Milk
1 tbl. Shortening
2 tbl. Corn starch
1/2 cup Brown sugar; packed
1 can Pineapple tidbits; 13.5 oz drained (reserve syrup)
1/3 cup Vinegar
1 tbl. Soy sauce
1/3 cup Green bell pepper; chopped
1 tsp. cayenne {Optional}

PREPARATION:
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape mixture by rounded tablespoonfuls into balls. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.

Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Poor into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through.

Serve with wooden toothpicks

Source: The Gutsy Gourmet


SPANISH POTATO OMELET

~Shared by Marilyn, Canton, OH

There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.

1/2 cup olive oil
1/2 pound potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced

4 eggs
salt and pepper to taste
2 tomatoes - peeled, seeded, and
coarsely chopped
2 green onions, chopped

In a large frying pan or skillet, heat olive oil over medium-high heat.

Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.

Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine.

Reduce heat to low and cook until eggs begin to brown on the bottom. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into pan with the uncooked side down. Cook until eggs are set.

Garnish omelet with tomato and green onion.  Serve warm and a light sprinkle of shredded cheese. .  

Yield - Serves 6


BLUEBERRY OATMEAL BREAKFAST CAKE

~Shared by Treva, NC

1 & 1/3 cups (325 ml) all-purpose flour
3/4 cups (180 ml) quick-cooking oats
1/3 cup (75 ml) sugar
2 teaspoons (10 ml) baking powder
1/4 teaspoon (1 ml) salt
3/4 cup (175 ml) milk
1/4 cup (60 ml) vegetable oil
1 egg
1 cup frozen blueberries

Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch round baking pan; set aside. In a medium mixing bowl, combine flour, oats, sugar, baking powder and salt.

In a 1-cup measure, stir milk, oil and egg; pour all at once into flour mixture. Stir just until moistened (batter will be lumpy). Fold in blueberries; spoon batter into prepared pan. Bake until cake is golden and pulls away from sides of pan, about 20 to 25 minutes. Cool on a rack, 5 to 10 minutes. Serve warm.

Serves 8.


SHRIMP TCHEFUNCTE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Rice Pilaf:
4 tablespoons butter
3 cups converted rice
1 medium onion, medium dice
6 cups chicken stock

Heat a 5 quart saucepan, then add butter and melt. Add onions and rice. Brown rice and onion on high heat, stirring constantly. Add the chicken stock, bring to a boil and stir. Reduce heat to low and let simmer, cover and cook for approximately 20 minutes. Check for firmness, uncover and let sit for 10 minutes.

Meunière sauce:
3 lemons, peeled and quartered
7 tablespoons Worcestershire sauce
3 tablespoons Crystal hot sauce
1/2 cup heavy whipping cream (UK: single cream)
2 tablespoons unsalted butter, room temperature
1/4 teaspoon salt
1/4 teaspoon white pepper
 
Preparing the meuniere sauce: In a large sauté pan combine the lemons, hot sauce, Worcestershire sauce and whipping cream. Blend with a wire whisk over medium heat, stirring constantly, for 3-4 minutes. As you stir, press gently on the lemon quarters to slowly release the juices. Slowly add the butter by pinching off a little bit at a time and squeezing it through your fingers into the sauce pan, stirring constantly (this is called mounting the butter). As you add the last of the butter, remove from heat and continue to stir. Taste, then season with salt and pepper. Strain through a fine strainer. The sauce is now ready to serve; cover and keep warm.

Sautéed Shrimp:
3 cups white button mushrooms (or mix/substitute crimini or shiitake mushrooms if you like)
60 medium shrimp
Salt and freshly ground black pepper
3 cups chopped green onions (scallions)
6 tablespoons butter
 
Wash shrimp in cold water and season with salt and pepper. Melt the butter in a medium sauté pan, then add shrimp, green onions and mushrooms. Cook over medium heat for 3-4 minutes, stirring constantly until shrimp just turn pink. When ready to serve, add the meunière sauce and heat through -- do not overcook the shrimp! To serve: Place the rice in a ring mold or cup (a shallow coffee cup will work fine). Invert the cup over the corner of the plate and lift slowly. Spoon Shrimp Tchefuncte around 3/4 of the rice.

Yield: 6 servings


RICE DRESSING

~Shared by Johnny, LA

Makes about 10 servings

4 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 pound lean ground pork
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1 pound chicken gizzards, cleaned
Salt and cayenne
4 cups cooked long-grain rice
3 tablespoons chopped fresh parsley leaves
2 tablespoons finely chopped green onion (white and green part)

In a small, heavy skillet, combine 2 tablespoons of the oil and the flour over medium heat and cook, stirring constantly, to make a dark brown roux.

In a large, heavy skillet, cook the ground pork in the remaining 2 tablespoons oil until all pink in the meat has disappeared. Add the onion, bell pepper and celery. Cook, stirring often, until the vegetables are tender, about five minutes.

In the meantime, put the gizzards in a medium-size saucepan with enough water (about 3 cups) to cover. Boil until tender. Drain the gizzards and reserve the stock. Grind the gizzards in a meat grinder or food processor. Add this to the pork mixture along with the roux and mix well. Add the reserved stock, season with salt and cayenne, and cook over medium-low heat, stirring occasionally, for 1 hour. Immediately before serving, add the rice and mix well. Adjust the seasoning. Add the parsley and green onion and serve warm.

Source: Cooking The 4th On The Bayou With Marcelle


HERBED BRUSCHETTA

~Shared by Jim D., WA
 
4 slices crusty Italian bread, cut 1/2" thick
olive oil cooking spray
2 garlic cloves, peeled and cut in half
freshly ground pepper
chopped fresh basil and oregano

Toast or grill the bread slices until lightly browned on both sides. Remove from heat and lightly coat with cooking spray. Rub with the cut garlic; top with pepper and chopped herbs. Again, spray with cooking spray. Cut in half and serve warm.


JEANNE ROBERTSON'S 7-UP POUND CAKE

~Shared bu Julia, TX

1 cup butter or margarine
1/2 cup shortening
3 cups sugar
1-1/2 teaspoons lemon extract
1-1/2 teaspoons vanilla extract*
5 eggs
3 cups all-purpose flour
7 fluid ounces 7-Up (Can use diet)

In a large bowl, place butter, shortening, and sugar. Beat until it is fluffy and well mixed. Add in lemon extract and vanilla flavoring. Add in all of the eggs and beat again until blended in.  Add in all of your flour and then seven up. Mix until smooth and creamy. Pour into greased and floured tube pan (Jeanne just uses Baker’s Joy to spray on her pan to make this easier). Bake at 300 for one hour, or until toothpick inserted in center comes out clean. Jeanne says to let it sit for thirty minutes before turning out. I let mine sit for ten because that is just what I’m used to but I’ll give thirty a try next time!

Glaze

1-1/2 cups confectioner’s sugar
2 tablespoons milk
1/4 tsp lemon extract

Combine all and stir until smooth. Add more milk if too thick, more confectioner’s sugar if too thin. Pour over cooled cake.

*Y’all saw how I do this in my Peanut butter pie tutorial. I just give a pour and leave it to God decide how much vanilla goes in there!

**I added the glaze but the original recipe didn’t have it on there. If you make these to freeze, don’t glaze them first, wait til you thaw ‘em!

Source: Jeanne Robertson


MARTHA WASHINGTON CANDY

~Shared by Marilyn, Canton, OH

2 1/2 cups powdered sugar
1 (7 oz) package coconut
1 can Eagle brand condensed milk
3 cups pecan pieces
1 tsp vanilla
1 stick butter, softened 
1 (12 oz) package chocolate chips
1/2 block paraffin

Mix first five ingredients with spoon in large bowl. Add 1 stick very soft butter. Mix with hands. Chill until very firm. Then roll in balls size of walnuts. Melt chocolate chips and paraffin together; dip balls in mixture and place on waxed paper to cool.


THE MELTING POT GREEN GODDESS DIP
Copycat

~Shared by Treva, NC

From Chef Tom: "The Melting Pot is a great restaurant to go to with a group of friends or a special date.  The bill can get pretty steep though... I like to create these dishes at home when I'm inviting guests over.  More money in my pocket is always a good thing!  This dip goes great with broccoli, cauliflower, carrots, celery, or zucchini."

8 ounces cream cheese, sliced
1/2 cup milk
1/4 cup sour cream
2 tablespoons finely chopped onion
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives

In a microwave-safe container, microwave cream cheese and milk for 2 to 4 minutes, whisking after each minute, until cream cheese melts and mixture is smooth. Stir in sour cream, onion, parsley and chives. Refrigerate until cold.

Source: The Secret Recipe Blog


AMBROSIA CAKE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 package Betty Crocker SuperMoist white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
Orange-Coconut Filling (below)
1 tub Betty Crocker Soft Whipped fluffy white ready-to-spread frosting
1/2 cup flaked coconut

Preheat oven to 350 F. Grease (or lightly spray with cooking spray) bottoms only of two 8- or 9-inch round pans.

Beat cake mix, water, oil and egg whites in large bowl on low speed 30 seconds; beat on medium speed 2 minutes (or stir 3 minutes with wire whisk). Pour into pans.

Bake 8-inch pans 27 to 32 minutes, 9-inch pans 23 to 28 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pans.) Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

Fill layers with Orange-Coconut Filling. Frost side and top of cake with frosting. Sprinkle coconut over top. Store loosely covered.

Orange-Coconut Filling
1/4 cup sugar
2 teaspoons cornstarch
1/3 cup water
1 teaspoon grated orange peel
2 teaspoons orange juice
2 tablespoons flaked coconut

Mix sugar and cornstarch in small microwavable bowl. Gradually stir in water. Stir in orange peel and orange juice. Microwave uncovered on High about 1 minute or until mixture thickens and boils; stir. Microwave 30 seconds longer, stirring every 15 seconds. Stir in coconut; cool.

High Altitude (3500-6500 ft): Do not use 8½ rounds. Bake 9½ rounds 25-30 min. For filling, increase first microwave time to 1 min 30 sec, second microwave time to 1 min.

Makes 16 servings


ROCK'S HAMBURGERS

~Shared by Johnny, LA

Makes 4 servings

¾ pound ground sirloin
¼ pound ground chuck
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 American cheese slices (optional)
4 hamburger buns
Sliced tomatoes
Lettuce leaves

Combine the sirloin, chuck, salt and pepper, and divide into four equal portions. Shape into patties about three-fourths of an inch thick. Heat a nonstick griddle or cast-iron skillet over high heat. Add the patties, then reduce to medium-high heat. Cook for about 5 minutes. Do not smash the patties with a spatula, as this will force out all of the juices. Flip and cook for about 3 to 4 minutes, or until cooked through.

If you're using the cheese, top each patty with a slice. Then transfer to the buns. Dress with tomatoes and lettuce. Of course, you can spread the buns with mayonnaise and/or mustard, according to personal taste.

Source: Cooking The 4th On The Bayou With Marcelle


IMPERIAL RICE
(Cuban Chicken and Rice) - Arroz Imperial

~Shared by Linda H., Rosharon, TX

2 large chicken breasts (skinned and deboned)
1 cup rice
1 can tomato paste (4 oz)
1/2 cup Parmesan cheese (grated)
1/2 cup bell pepper (diced)
1/2 cup white onion (diced)
1/4 cup green peas
6 tablespoons mayonnaise
3 garlic cloves (minced)
Olive oil
Dash of salt
Dash of red pepper

Wash chicken breasts and add to a large pot, adding water until the chicken is completely covered.  Bring to a boil, then simmer.  Add minced garlic clove, and cook uncovered until the chicken is cooked.

Remove chicken, and save the broth in the pot.  Shred the chicken into large chunks using two forks, then set aside. 

Add a few tablespoons of olive oil to a saucepan over low heat.  Add the diced bell pepper and onion, saute until the onion is translucent.  Add the tomato paste and chicken, bringing mixture to a boil.  Reduce heat and simmer uncovered for 10 minutes.  Add peas, and cook uncovered for 5 minutes.  Mix in a dash of salt and red pepper, remove from heat and set aside.

Add cup of rice to the chicken broth mixture, and one teaspoon of ground annatto seed or achiote paste (for color).  Cover pot and cook for about 15-20 minutes until the rice absorbs most of the broth.   Add mayonnaise to the cooked rice, mixing well.

Preheat oven to 350°F.  Spread half of your rice mixture to the bottom of a glass baking dish.  Add the shredded chicken on top of the rice, creating a layer.  Add the remaining rice mixture to the top of the chicken, pressing down with a spatula to make everything firm and even.  Sprinkle the parmesan cheese on top of the last layer.  Bake in oven for 10-15 minutes, remove before cheese starts to brown.

Optional: Add a thin layer of mayo to the top layer of rice after removing from oven.  It sounds unusual, but it's an extremely popular way for Cubans to enjoy this dish.


CORN CAKES

~Shared by Larry J., Spring Hill, TN
 
2 eggs
1 1/4 cups corn (if you don’t have fresh, just use a whole can)
1 cup flour
2 1/2 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
Diced peppers, fresh herbs, and/or chopped onions (optional)

Beat the eggs, and stir the corn in. Add any peppers, onions, and herbs, if you wish. In a separate bowl, sift together all the dry ingredients. Add them to the corn mixture, and stir. The batter will be very thick, almost more like a dough.

Heat some oil in a skillet over medium-high to high heat. Once it’s hot, drop the batter by spoonfuls into the oil. I used a mini ice cream scoop, which makes tablespoon-sized balls, and that worked great. Flatten the cakes a bit with a fork. When the bottoms are browned, flip the cakes and brown the other side. Drain on paper towels. This recipe made two batches.

These corn cakes were so good! I used as little oil as possible, but if you were deep-frying them, you could make them bite-sized and they would cook quickly and make great appetizers. I guarantee they’ll disappear from the plate as fast as you can fry them!


CHOCOLATE COVERED OREO COOKIES

~Shared by Treva, NC

One bag of Oreo® cookies
One 8-ounce package of cream cheese
One package semi-sweet chocolate chips (or milk chocolate)

Take cookies and place them in a food processor and process until fine. Add cream cheese and process until  combined. Roll into small balls and freeze for 15-20 minutes. Slowly melt chocolate chips or milk chocolate. Using a toothpick dip each ball into the chocolate and place on a cookie sheet until cooled completely. Store tightly closed.


SPIRAL OMELET SUPREME

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

4 oz. cream cheese softened
3/4 C. milk
1/4 C. plus 2 T. grated Parmesan cheese, divided
2 T. all purpose flour
12 eggs
1 large green pepper chopped
1 C. sliced fresh mushrooms
1 small onion chopped
2 t. canola oil
1 1/2 C. shredded mozzarella cheese
1 plum tomato seeded and chopped
1 1/4 t. Italian seasoning divided

Line the bottom and sides of a greased 15x10 baking pan with parchment paper; grease the paper and set aside.

In a small bowl beat cream cheese and milk until smooth.  Beat in 1/4 C. Parmesan cheese and flour until blended.  In a large bowl, beat eggs, add cream cheese mixture and mix well.  Pour into prepared pan.

Bake at 375 for 20-25 minutes or until set.  Meanwhile in a large skillet, saute the pepper, mushrooms, and onion in oil until crisp tender.  Keep warm.

Turn omelet onto a work surface, peel off parchment paper.  Sprinkle with vegetable mixture, mozzarella cheese, tomato and 1 t. Italian seasoning.  Roll up jelly roll style, starting with the short side.  Place on a serving platter.  Sprinkle with remaining Parmesan cheese and Italian seasoning.


MAMA'S ICE CREAM

~Shared by Johnny, LA

Makes about 1 quart

6 eggs, beaten
4 cups milk
1 cup sugar
1 tablespoon vanilla extract
2 cups chopped fruit, such as peaches, strawberries, or bananas

Combine the eggs, milk, sugar and vanilla in a saucepan over medium-low heat. Stirring constantly, cook until the mixture thickens enough to coat the back of a spoon. Remove from heat. Chill in the refrigerator for about 2 hours.

Remove from the refrigerator and add the fruit. Freeze in an ice cream freezer, according to manufacturer's directions.

Source: Cooking The 4th On The Bayou With Marcelle


HERSHEY'S CAKE

~Shared by Linda H., Rosharon, TX

8 Hershey Bars
1- 5½ oz. can Hershey syrup
1 cup sugar
4 eggs, separated
¼ tsp. Salt
¼ tsp. Soda
1 C. buttermilk
1 tsp vanilla
2¼ C. flour
1 C. Crisco

Melt candy and chocolate syrup together.  Cream Crisco and sugar; add chocolate mixture.  Add beaten egg yolks.  Add dry ingredients alternately with buttermilk.  Add vanilla.  Fold in stiffly beaten egg whites.  Place in greased and floured tube or Bundt pan.  Bake at 300 degrees for 1½ hours.


SUNDAY-BEST GARLIC ROAST BEEF

~Shared by Jim D., WA

Look for a top sirloin roast that has a thick, substantial fat cap still attached. The rendered fat will help to keep the roast moist. When making the jus, taste the reduced broth before adding any of the accumulated meat juices from the roast. The meat juices are well seasoned and may make the jus too salty. A heavy-duty roasting pan with a dark or nonstick finish or a broiler pan is a must for this recipe.

Serves 6 to 8

Beef
8 large cloves garlic , unpeeled
1 top sirloin roast (4-pound), with some fat intact

Garlic-Salt Rub
3 large cloves garlic , minced
1 teaspoon dried thyme
1/2 teaspoon table salt

Garlic Paste
12 large cloves garlic , peeled, cloves cut in half lengthwise
2 sprigs fresh thyme 
2 bay leaves
1/2 teaspoon table salt
1/2 cup olive oil
Ground black pepper

Jus
1 1/2 cups low-sodium beef broth
1 1/2 cups low-sodium chicken broth

1. For the beef: Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into 1/4-inch slivers.

2. Using paring knife, make 1-inch-deep slits all over roast. Insert toasted garlic into slits.

3. For the garlic-salt rub: Mix minced garlic, thyme, and salt together in small bowl. Rub all over roast. Place roast on large plate and refrigerate, uncovered, at least 4 hours or preferably overnight.

4. For the garlic paste: Heat halved garlic cloves, thyme, bay leaves, salt, and oil in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 30 minutes. Cool completely. Strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste forms. Cover and refrigerate paste until ready to use. Cover and reserve garlic oil.

5. Adjust oven rack to middle position, place nonstick roasting pan or broiler pan bottom on rack, and heat oven to 450 degrees. Using paper towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons reserved garlic oil and season with pepper. Transfer meat, fat side down, to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes.

6. Reduce oven temperature to 300 degrees. Remove roasting pan from oven. Turn roast fat side up and, using spatula, coat top with garlic paste. Return meat to oven and roast until internal temperature reaches 125 degrees on instant-read thermometer, 50 to 70 minutes. Transfer roast to cutting board, cover loosely with foil, and let rest for 20 minutes.

7. For the jus: Drain excess fat from roasting pan and place pan over high heat. Add broths and bring to boil, using wooden spoon to scrape browned bits from bottom of pan. Simmer, stirring occasionally, until reduced to 2 cups, about 5 minutes. Add accumulated juices from roast and cook 1 minute. Pour through fine-mesh strainer. Slice roast crosswise against grain into 1/4-inch slices. Serve with jus.

Source: CooksCountry.com

BARBECUED MEATBALLS

~Shared by Treva, NC
 
These tender, pork and beef meatballs have just the right amount of zip, thanks to the tangy sauce.
 
1 egg, beaten
1 cup crisp rice cereal, crushed, divided
1 tablespoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ground beef

SAUCE:
1/4 cup packed brown sugar
3 tablespoons ketchup
1 teaspoon prepared mustard
1/8 teaspoon ground nutmeg

Directions: In a large bowl, combine the egg, 3/4 cup cereal, onion, salt and pepper. Crumble beef over mixture and mix well.
 
For sauce, in a small bowl, combine the remaining ingredients. Add 2 tablespoons sauce to meat mixture; mix well. Shape into 1-1/2-in. balls.
 
Place meatballs on a rack coated with cooking spray in a shallow baking pan. Brush with remaining sauce; sprinkle with remaining cereal. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink; drain.

Yield: 1-1/2 dozen.

Nutrition Facts One serving: 1 meatball
Calories: 74 Fat: 3 g Saturated Fat: 1 g Cholesterol: 28 mg Sodium: 131 mg Carbohydrate: 5 g Fiber: 0 g Protein: 5 g
Diabetic Exchange:1 meat, 1/2 fat


ULTIMATE TURKEY BURGER WITH CARAMELIZED ONIONS AND BLUE CHEESE

~Shared by Maggie, TX

Ingredients

1  tablespoon unsalted butter
1  large Vidalia onion, thinly sliced
1  package (20.8 ounces) ground turkey
1/2  cup part-skim ricotta cheese
1-3/4  teaspoons Worcestershire sauce
1-3/4  teaspoons Dijon mustard
1/4  teaspoon salt
1/4  teaspoon black pepper
1  tablespoon vegetable oil
1/4  cup crumbled blue cheese
2  tablespoons light mayonnaise
4  whole-grain white hamburger buns
4  romaine lettuce leaves

Directions

1. Melt butter in a large skillet over medium-high heat. Add onion; cook for 15 minutes or until well browned; set aside.

2. In a large bowl, combine turkey, ricotta, Worcestershire sauce, mustard, salt and pepper. Stir until well combined. Form into 4 equal-size patties and flatten.

3. Heat oil in a large nonstick skillet over medium heat. Cook burgers about 5 minutes per side, then partially cover, reduce heat to medium and cook another 5 minutes or until instant-read thermometer registers 160 degrees F.

4. While burgers are cooking, stir together blue cheese and mayonnaise in a small bowl. Place burgers on buns and top each with some of the onions, 1 tablespoon blue cheese sauce and a lettuce leaf.

Makes 4 servings.

Nutrition Facts
Amount Per Serving
Calories 425
Total Fat (g) 17
Cholesterol (mg) 85
Sodium (mg) 716
Carbohydrate (g) 28
Fiber (g) 4
Protein (g) 46

Source: Family Circle Magazine

CINNAMON APPLE FLAT BREAD

~Shared by Mary S., Nashville, TN

Yield: 12 servings  

INGREDIENTS

-  1 pound frozen bread dough, thawed
-  1/4 cup peach all-fruit spread
-  4 medium apples, cored, peeled, and thinly sliced
-  1 tablespoon sugar
-  1 teaspoon ground cinnamon

DIRECTIONS

Preheat the oven to 350 degrees F. Coat a large rimmed baking sheet with nonstick cooking spray.

On a lightly floured surface, roll out the dough to a 10" x 15" rectangle. With your fingertips, gently spread the dough to cover the pan, and push it up to the edges of the pan, forming a rim. If the dough is too sticky, dust it with your hands lightly with flour.

Spread the fruit spread over the dough, then top with the sliced apples, arranged in a single layer.

In a small bowl, combine the sugar and cinnamon. Sprinkle over the apples. Bake for 20 - 25 minutes, or until the edges are golden.

Remove from the oven and cool slightly in the pan on a wire rack. Slice, and serve warm.

Nutritional Information Per Serving (2 squares): Calories: 143, Fat: 1 g, Cholesterol: 0 mg, Sodium: 221 mg, Carbohydrate: 29 g, Dietary Fiber: 2 g, Sugars: 11 g, Protein: 3 g Diabetic Exchanges: 2 Carbohydrate

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


TERIYAKI PORK CHOPS

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1/4 cup lite soy sauce
-  1/4 cup dry sherry
-  2 tablespoons sugar
-  3 garlic cloves, minced
-  1 tablespoon peanut oil
-  6 (4-5 ounce) pork loin chops

DIRECTIONS

Combine all marinade ingredients. Add the pork chops and marinate in the refrigerator for 4-24 hours. Grill or broil the pork chops, turning once, for 12-13 minutes until juices run clear.

Nutritional Information Per Serving (3 ounces): Calories: 160, Fat: 7 g, Cholesterol: 52 mg, Sodium: 239 mg, Carbohydrate: 3 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 19 g
Diabetic Exchanges: 3 Lean Meat

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


BLACK BEAN DIP WITH BAKED TORTILLA CHIPS

~Shared by Mary S., Nashville, TN

Yield: 12 Servings (about 2 tablespoons each)

INGREDIENTS

-  Vegetable cooking spray
-  1/2 cup thinly sliced green onions and tops
-  1-2 cloves garlic, minced
-  1 can (15 ounces) black beans, rinsed, drained
-  3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
-  1/4 teaspoon salt
-  1/3 cup vegetable broth or water
-  1-2 tablespoons finely chopped cilantro
-  Baked tortilla chips

DIRECTIONS

Spray small skillet with cooking spray; heat over medium heat until hot. Saute onions and garlic until tender, about 3 minutes.

Process black beans, cheese, and salt in food processor or blender until almost smooth, adding enough broth to make desired dipping consistency. Mix in onion mixture and cilantro. Spoon dip into bowl; serve with tortilla chips (not included in nutritional data).

Nutritional Information Per Serving (about 2 tablespoons): Calories: 48, Fat: 3.8 g, Cholesterol: 3.8 mg, Sodium: 254 mg, Protein: 4.5 g, Carbohydrate: 7 g Diabetic Exchanges: 1/2 Bread/Starch

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


HONEY-GRILLED GRAPEFRUIT WITH TOASTED SESAME SEEDS

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  2 large pink grapefruit, halved, seeds removed
-  2 tablespoons liquid honey
-  2 tablespoons sesame seeds

DIRECTIONS

Using a sharp kitchen knife, cut a small piece from the bottom of each grapefruit half, so that the flat base of the fruit will sit comfortably on the rack of your broiler pan.

Preheat the broiler. Take a grapefruit or other serrated knife and carefully cut around each grapefruit half, gently loosening the flesh from the skin. Then cut between the segments, so that they will be easy to spoon out.

Spoon the honey onto the top of each grapefruit half, pressing gently so that it oozes through the segments.

Arrange the grapefruit halves on the grill rack, and broil under a medium heat for about 2 minutes.

Sprinkle over the sesame seeds and broil for a further 30 seconds (no longer, or the seeds will burn). Serve immediately.

Nutritional Information Per Serving (1/4 of recipe): Calories: 71, Carbohydrate: 13 g, Protein: 1 g, Fat: 2 g, Fiber: 0 g, Cholesterol: 0 mg, Sodium: 2 mg Diabetic Exchanges: 1/2 Fruit, 1/2 Other Carbohydrate, 1/2 Fat

Source: Great Healthy Food - Diabetes by Azmina Govindji

LIGHT SPINACH SALAD

~Shared by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS

-  4 cups torn fresh spinach
-  4 ounces cooked boneless skinless chicken breast, cubed
-  1 medium orange, peeled, seeded, and sectioned
-  1/2 cup sliced mushrooms
-  1 small onion, sliced
-  2 ounces Cheddar cheese, cubed or in strips
-  2 tablespoons reduced-fat salad dressing

DIRECTIONS

Combine all ingredients except cheese and dressing in a large bowl; chill. Before serving, add cheese and toss with dressing.

Nutritional Information Per Serving (1/2 of recipe): Calories: 302, Fat: 15 g, Cholesterol: 422 mg, Carbohydrate: 19 g, Dietary Fiber: 5 g, Sugars: 13 g, Protein: 28 g
Diabetic Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit

Source: Magic Menus for People with Diabetes by American Diabetes Association


MOCK BOSTON CREAM PIE

~Shared by Maggie, TX

Tastes wonderful and super easy.

Ingredients:
toaster waffles
instant vanilla pudding
chocolate syrup
whip topping such as cool whip

Directions:
Toast and butter two waffles and let cool. Add a serving of vanilla pudding on to one of the waffles. Top with remaining waffle, chocolate syrup, and whip topping.

Servings: 1

STUFFED CHICKEN BREASTS WITH APRICOT SAUCE

1/2 c. dried apricots
1/4 c. cider vinegar
2 tbsp. honey
1/4 tsp. salt
4 skinless, boneless chicken breast halves
1 c. grated Swiss cheese
1/4 c. chopped, toasted almonds
3 scallions, sliced

In a small, non-aluminum saucepan, combine dried apricots, vinegar, honey, salt, and 1/2 cup water. Bring to a boil; reduce heat and simmer until apricots are soft (about 15 minutes). In a food processor or blender, puree until smooth. Thin with more water, if desired. Set sauce aside. Preheat oven to 325 degrees. With a sharp knife, cut a pocket lengthwise in each chicken breast half. In a small bowl, combine cheese, almonds, and scallions. Stuff pockets in chicken with cheese filling. Arrange chicken breasts in a 12 x 8 x 2 inch baking dish. Pour reserved sauce over chicken. Cover with foil and bake 30 minutes. Uncover; baste with pan drippings and bake for 15 minutes longer until chicken is tender.

Serves 4.


PEACH GINGERBREAD MUFFINS

2 cups flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup sugar
1/2 cup chunky applesauce
1/4 cup apple juice
1/4 cup molasses
1 egg
2 tablespoons oil
16 ounces peaches in juice, drained, chopped

Preheat oven to 400ºF. Line 12 muffin cups with paper liners or spray with nonstick spray. In large bowl, combine flour, baking powder, ginger, salt, and spices. In small bowl, combine sugar, applesauce, apple juice, molasses, egg, and oil. Stir applesauce mixture into dry mixture until just moistened. Fold in peaches. Spoon evenly into prepared muffin cups. Bake 20 minutes or until toothpick inserted in centers comes out clean. Immediately remove from pan; cool on wire rack.

Serves 12

Source: Momsmenuplan@yahoogroups.com


CHEDDAR AND BACON CORNBREAD

Corn bread is quick, easy, and nearly foolproof. It is also versatile—bake it for breakfast, a brunch, and side dish with supper. This cornbread is made with bacon, cheddar, onion bits, and some red pepper or pimento for color. It is an egg-rich, skillet cornbread and a flourless recipe.

Ingredients
1 1/4 cups yellow cornmeal
1 teaspoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
4 large eggs
1 cup milk
1/2 pound bacon
1/2 red bell pepper, chopped and diced
1/2 medium sized onion, chopped and diced
11/2 cups grated cheese, cheddar or jack

Directions
Preheat the oven to 375 degrees.

1. Fry the bacon to a crisp, pat the grease from the bacon with paper towels, and crumble or chop the bacon.

2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt.

3. In a medium bowl, whisk the eggs then stir in the rest of the ingredients plus the bacon, reserving 1/2 cup of the grated cheese.

4. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined.

5. Bake in a ten-inch, nonstick skillet for 20 minutes or until all but the center of the cornbread is set. Remove the cornbread from the oven and immediately sprinkle the reserved cheese over the cornbread to melt. Serve hot with butter and maple syrup.

Baker's note: Cornbread tends to be dry if over-baked. This is a flourless recipe and relies on the eggs for structure. This is very much like baking a custard or a quiche. As it bakes it will set up with the center being the last to set. It is time to remove the pan from the oven when all but the center two inches is set. It will continue cooking in the hot pan after it comes from the oven.


CHICKEN BROCCOLI CALZONES

10 oz. pkg. frozen chopped broccoli
1/2 tsp. rubbed sage
1 small onion, finely chopped
3 garlic cloves, minced
1 Tbs. olive oil
2 cups shredded, cooked chicken breast
1/2 lb. smoked mozzarella cheese, shredded
1/3 cup chopped fresh basil
13 cup golden raisins
1 lb. loaf frozen bread dough, thawed
1 egg
1 Tbs. water

1. Cook broccoli according to package directions; drain. Sprinkle with sage; set aside. In a large saucepan, saute onion and garlic in oil until tender. Remove from heat. Stir in broccoli, chicken, cheese, basil and raisins; set aside.

2. On a lightly floured surface, divide dough into 4 equal pieces. Roll each piece into a 10-inch circle. Carefully place one circle on a lightly greased baking sheet. Spoon 1/4 of the chicken mixture onto half of the circle. Brush the edges with water; fold dough over the filling and pinch edges to seal. Repeat with remaining dough and filling. With a sharp knife, make 2 slashes on each calzone. Beat egg whites and water; brush over calzone. Bake at 400 for 8-11 minutes or until golden brown.

Source: The Parkersburg News and Sentinel - 2007 Cookbook


MEATLOAF

1 cup dry stuffing mix
1/2 cup lite evaporated milk
2 egg whites
2 tsp. Worcestershire sauce
1/4 cup finely chopped onion
1/2 Tbs. garlic powder
Salt and pepper, to taste
3/4 lb. ground turkey breast
1/4 lb. extra-lean ground beef
Ketchup or chili sauce

1. In large mixing bowl, combine stuffing mix and milk; mix well, let mixture stand 5 minutes or until croutons are softened.

2. Add egg whites, Worcestershire sauce, onion and seasonings. Mix well.

3. Add meat and mix well. Press meat mixture evenly in microwave bread loaf pan. Make several diagonal grooves across top of meatloaf with knife. Fill grooves with ketchup or chili sauce.

4. Microwave on high for 6 minutes. Rotate and microwave on high for 5 more minutes.

5. Cover and let stand 5 minutes before serving.


ORANGE TERIYAKI BEEF WITH NOODLES

1 lb. boneless beef sirloin, cut into thin strips
14-1/2 oz. can beef broth
1/4 cup teriyaki stir-fry sauce
2 Tbs. orange marmalade
Dash of ground red pepper (cayenne)
1-1/2 cups snap pea pods
1-1/2 cups uncooked fine egg noodles (3 oz.)

Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm. Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover and cook about 5 minutes or until noodles are tender. Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.

Makes 4 servings.

Source: Rec.food.recipes


TURKEY BOLOGNESE VERMICELLI PIE

Serving Size : 6

7 ounces uncooked vermicelli or spaghetti
1 1/4 lean ground turkey
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped onion
3 cloves garlic -- minced
1 cup tomato pasta sauce
1 can diced tomatoes (14.5 oz.) -- drained
1 cup shredded mozzarella cheese
2 egg whites
1/4 teaspoon garlic salt

Cook and drain vermicelli as directed on package.

Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish or 10-inch glass pie pan with cooking spray. Heat 10-inch nonstick skillet over medium heat. Add ground turkey, carrot, celery, onion and garlic; cook 8 to 10 minutes, stirring frequently, until turkey is no longer pink and vegetables are tender. Drain; stir in pasta sauce, tomatoes and 1.2 cup of the cheese.

In large bowl, beat egg whites and garlic salt until foamy. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie pan, pushing mixture 1 inch up sides of pan to form crust.

Spoon turkey mixture evenly into vermicelli-lined pan. Sprinkle with remaining 1/2 cup cheese.

Bake 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes before serving. Cut into wedges to serve.

Per Serving (excluding unknown items): 111 Calories; 6g Fat (51.4% calories from fat); 10g Protein; 3g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 212mg Sodium.
Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Source: "Pillsbury Classic Cookbook #284 - Casseroles"