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Publisher's Desk Ramblings Did You Know? Monthly Theme Reader Support Birthday Babies Discussion Forum Crazy Corner From Uncle Bill's Kitchen
 Good morning and happy birthday wishes go out to William "Uncle Bill" Anatooskin of Burnaby, BC, Canada. His birthday was actually yesterday, but with scheduling, today was the first day I could post this issue. Bill is an active participant in A to Z Recipes. He seems to be a fascinating man, and his love of cooking and recipe development is inspiring. Today's issue features recipes he has developed over the years. I thought it would be nice to share some of those here with you. At the end of the issue, you will find links to his book, offered as a gift to him, along with introducing you to this great chef. Please drop by the A to Z Discussion Forum to send Bill a personal wish. Keep those prayers going for the victims of Katrina. If you are blessed, share a few dollars with them through a cash donation to the American Red Cross. You can donate on-line right here. Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! About Uncle Bill Under the influence of his mother, Margaret, an excellent cook with a wide repertoire of tasty dishes, Bill Anatooskin developed a passion for cooking at a young age. When Bill asked how she made some of the family favorites, his mother could only say, "take a little of this and a little of that and season to taste". Because Margaret cooked from memory and intuition, she couldn't say exactly what went into her dishes. Bill started experimenting by duplicating her creations and went on to develop his own style and repertoire. His mother often declared his version to be better than her own. She, along with his many friends and acquaintances, was soon asking for recipes. Fortunately for them, and us, Bill did write them down. A few years ago, Bill's wife, Jackie developed health problems and was faced with the challenge of restricting the fat and cholesterol in her diet. Knowing Bill's flare for cooking, Jackie asked him to expand his collection to include some tasty dishes low in fat and sodium. Because she was delighted with the results, they decided to share his appetizing, healthful creations with others. From Uncle Bill's Kitchen* contains tried-and-true, easy to follow recipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The nutrient analysis with each recipe will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. In many families, especially those without children or those where the children have grown, pets become a part of the family. Good nutrition is one of the foundations of a happy, healthy life for your pet. Included in this book are recipes for healthy treats and dinners for your dog(s). Source: Uncle Bill's Kitchen *Ordering info located at end of this issue.
Help make us NUMBER ONE ! Processing Pimiento Peppers by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada This method is simple and so good and less expensive than purchasing store bought Pimiento. This process is of Portuguese style. 4 cups 72 hours 30 minutes 30 mins prep 2 lbs fresh pimiento peppers 3 tablespoons salt Purchase ripened red, firm peppers. Wash, cut in half, remove seeds and membranes and discard. In a large cooking pot, add about 14 cups of water and bring to boil. Add prepared peppers and return to boil. Reduce heat to simmer, cover and cook for about 3 minutes. Drain well through a colander, return to cooking pot, cover and leave overnight. The next day, process peppers in a food processor until well chopped and return to cooking pot. Add salt and mix well. Cover and let mixture ferment for another day, leave on kitchen counter or stove. On the third day, stir well, fill plastic containers with mixture to within 1/2" of the top. Place plastic lid, using a black felt pen, note date and what the contents are. Place containers in freezer compartment. Use as required for your recipes. This recipe can be doubled. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Recipes from Bed & Breakfast Inns Here's the scoop on the current theme: This theme topic is right up my alley. I adore breakfast and brunch food. I own several cookbooks on the topic, and have tried many recipes from each book. So, what's your specialty of the house when friends stay the weekend? Or when that rare occasion presents itself and your whole family is together on a Saturday morning? One of my favorite brunch ideas is the breakfast casserole prepared the night before, with fresh eggs, cheese, meats, vegetables, and croutons. Toss that baby in the oven while the coffee is brewing, and you have the makings of a delightful meal, in the comfort of your own home. Share those B & B Inn recipes with us this month. Everyone will be so glad you did. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: B & B Inn Recipes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules are: As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for B & B Inn Recipes has a deadline of September 30, 2005, and will be posted on October 2, 2005. Please use this email link to submit a recipe for theme recipes: B & B Inn Recipes As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
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Is it better to be a jock or a nerd? The answer to the eternal question "Is it better to be a jock or a nerd?": Michael Jordan made over $300,000 a game. That equals $10,000 a minute, at an average of 30 minutes per game. With $40 million in endorsements, he made $178,100 a day, working or not. If he sleeps 7 hours a night, he makes $52,000 every night while visions of sugarplums dance in his head. If he goes to see a movie, it'll cost him $9.50, but he'll make $18,550 while he's there. If he decides to have a 5 minute egg, he'll make $618 while boiling it. He makes $7,415/hr more than minimum wage. He'd make $3,710 while watching each episode of Friends. If he wanted to save up for a new Acura SLX (about $90,000) it would take him a whole 12 hours. If someone were to hand him his salary and endorsement money, they would have to do it at the rate of $2.00 every second. He'd probably pay around $200 for a nice round of golf, but will be reimbursed around $30,000 during that round. Assuming he puts the federal maximum of 15% of his income into a tax deferred account (401k), he will hit the federal cap of $9500 at 8:30 a.m. on January 1st. If you were given a penny for every 10 dollars he made, you'd be living comfortably at $65,000 a year. He'd make about $19.60 while watching the 100 meter dash in the Olympics. He'd make about $15,600 during the Boston Marathon. While the common person is spending about $20 for a meal in his trendy Chicago restaurant, he'd pull in about $5600. In his last year, he made more than twice as much as all U.S. past presidents for all of their terms combined. ... However... ... If Jordan saves 100% of his income for the next 250 years, he'll still have less than Bill Gates has today. Game over. Nerd wins.
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE !  HOT CRAB DIP by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada An excellent easy to make appetizer. I have been making this recipe for over 20 years and it is enjoyed by all who like the taste of seafood. 8-10 servings 2 1/2 cups 30 minutes 10 mins prep 8 tablespoons cream cheese 1/2 cup mayonnaise (Kraft Miracle Whip is preferred) 7 1/2 ounces canned crabmeat, drained or use fresh crabmeat 4 tablespoons minced onions 1 tablespoon fresh lemon juice 1/8 teaspoon Tabasco sauce or red hot sauce Preheat oven to 350 F degrees. In a mixing bowl using an electric mixer, beat cream cheese and mayonnaise until smooth. Stir in crabmeat, minced onion, lemon juice and Tabasco sauce. Spoon mixture into a small oven-proof dish that has been sprayed with a good vegetable oil. Bake in preheated 350 F oven for 20 minutes or until sauce is bubbly. Serve with crackers of your choice, potato chips, tortilla or taco chips. Calories 136 Calories from Fat 92 (67%) Amount Per Serving %RDA Total Fat 10.3g 15% Saturated Fat 4.0g 19% Polyunsat. Fat 2.9g Monounsat. Fat 2.8g Cholesterol 43mg 14% Sodium 236mg 9% Potassium 128mg 3% Total Carbohydrate 4.5g 1% Dietary Fiber 0.1g 0% Protein 6.7g 13% Vitamin A 241mcg 4% Vitamin B6 0.1mg 2% Vitamin B12 0.2mcg 3% Vitamin C 1mg 3% Vitamin E 1mcg 3% Calcium 41mg 4% Magnesium 12mg 3% Iron 0mg 2% GARLICKY CHICKEN SOUP by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada This recipe appeared in one of our Local Newspapers. However, I made some modifications and added some spices and vegetables. Turned out real good. A nice light soup. 4-6 servings 40 minutes 10 mins prep 4 tablespoons extra virgin olive oil 1 large onion, chopped very small 2 large carrots, scrubbed and chopped very small 3 stalks celery, chopped into small pices 2 large bay leaves 3/4 teaspoon dried thyme 1/2 teaspoon dried sage 1 head garlic, peeled and minced, not elephant garlic 8 cups chicken broth or vegetable broth 1/2 teaspoon white pepper 1/2 teaspoon salt, to taste 1 lb boneless skinless chicken breasts, cut into 3/4 inch cubes In a large saucepan, heat olive oil over low heat. Add onion, carrots, celery, bay leaves, thyme and sage. Cook until onion softens and becomes translucent, about 8 minutes; stir occasionally. Add garlic and cook for 2 minutes on medium-high heat. Add broth, white pepper and salt; raise heat to high and bring to boil. Reduce heat to low; cover pot and simmer until carrots are softened, about 10 minutes. Add chicken cubes and bring soup back to a simmer and cook for 5 minutes longer or until chicken is cooked through and there is no pink showing. Adjust seasonings to taste. Remove bay leaves and discard. Serve soup hot. Refrigerate any unused portion. NOTE: If you like a spicy soup, add about 1 teaspoon of Mexican Chili Powder and some Cayenne Pepper. I also went very light on the amount of salt used, so the soup could be somewhat bland, add salt to your taste. Calories 340 Calories from Fat 165 (48%) Amount Per Serving %RDA Total Fat 18.4g 28% Saturated Fat 3.2g 15% Polyunsat. Fat 2.2g Monounsat. Fat 11.8g Cholesterol 44mg 14% Sodium 1898mg 79% Potassium 870mg 24% Total Carbohydrate 15.1g 5% Dietary Fiber 2.8g 11% Protein 27.9g 55% Vitamin A 10189mcg 203% Vitamin B6 0.7mg 33% Vitamin B12 0.7mcg 11% Vitamin C 12mg 21% Vitamin E 2mcg 7% Calcium 89mg 8% Magnesium 37mg 9% Iron 2mg 14%  UNCLE BILL'S HEARTS OF PALM SALAD by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada I first had the occasion to have HEARTS OF PALM in Fiji after a very serious hurricane that destroyed many Coconut Trees. This was a new adventure for us and I fell in love with the hearts. So, I developed my own recipe to what I thought would do justice to the HEARTS OF PALM. 8 servings 30 minutes 20 mins prep 1 lb fresh asparagus 3 cups water 1 (28 fluid ounce) can hearts of palm, well drained 1 (10 fluid ounce) can coconut milk (good quality) 1 medium hot red pepper, seeded 6 large lettuce leaves, of your choice 1/4 cup pimiento DRESSING 2 tablespoons lemon juice 2 tablespoons red wine vinegar 1 tablespoon finely chopped fresh parsley 2 teaspoons Italian seasoning mix 1/2 teaspoon salt 1/4 teaspoon black pepper, freshly ground 3/4 cup extra virgin olive oil Break tough ends off asparagus and discard. In a medium size saucepan, measure 3 cups of water. Add asparagus; bring to boil and cook for 7 minutes. When done, drain and immediately plunge asparagus in cold water; let cool, then drain well and set aside. Drain and rinse hearts of palm. Cut into 1/2 slices or pieces and add to a bowl. Add coconut milk and mix to coat. Add hot peppers to the bowl and let marinate for about 1/2 hour, stirring once. On a large elongated plate, cover bottom of plate with lettuce leaves. Place asparagus with florets at each end of plate and stems meeting in the center of the plate. Remove hearts of palm from marinate into a bowl. Layer hearts of palm across the center of asparagus, about 3 inches wide, leaving the remainder of asparagus exposed. Sprinkle the top of hearts of palm with pimiento. DRESSING In a blender or food processor, add lemon juice, red wine vinegar, parsley, Italian herb seasoning, salt, sugar, black pepper; pulsate and blend well. On low speed, add olive oil slowly in a steady stream to blend. Pour dressing over the entire salad; place in refrigerator and let marinate for 2 hours. Serve HEARTS OF PALM SALAD chilled. Use fresh Hearts of Palm if available. You do not have to cook them. Cut and marinate for at least 2 hours in the coconut/hot pepper mixture. Marinating time is extra time and not included in cooking time. Calories 307 Calories from Fat 263 (85%) Amount Per Serving %RDA Total Fat 29.2g 44% Saturated Fat 10.3g 51% Polyunsat. Fat 2.0g Monounsat. Fat 15.4g Cholesterol 0mg 0% Sodium 460mg 19% Potassium 375mg 10% Total Carbohydrate 11.1g 3% Dietary Fiber 4.1g 16% Protein 4.5g 8% Vitamin A 1334mcg 26% Vitamin B6 0.1mg 6% Vitamin B12 0.0mcg 0% Vitamin C 40mg 67% Vitamin E 4mcg 13% Calcium 59mg 5% Magnesium 47mg 11% Iron 3mg 17% UNCLE BILL'S ASPARAGUS PASTA PRIMAVERA by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada I developed this recipe several years ago, as I had an abundance of my own home grown asparagus and just had to find new ways of using the asparagus. I submitted this recipe to TASTE OF HOME to see if it would rate. Well, I was awarded a runner-up prize which made me feel real good. It can be found in the April/May, 2004 Taste of Home edition on Page 27, ASPARAGUS PASTA PRIMAVERA. There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine. 6-8 servings 18 minutes 5 mins prep 6 tablespoons butter 3 tablespoons olive oil 8 cloves garlic, minced 1 1/2 lbs fresh asparagus, trimmed and cut into 1 inch pieces 1 1/2 cups sliced fresh mushrooms (regular button mushrooms) 1/2 cup chopped cooked ham 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh oregano 2 tablespoons finely chopped fresh rosemary 4 large plum tomatoes, chopped 1 teaspoon salt 1/4 teaspoon black pepper 12 ounces uncooked linguine 1/2 cup shredded parmesan cheese In a large skillet, melt butter with olive oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus; cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally. Stir in tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. Meanwhile, cook linguine according to package directions. Drain and place in a large bowl. Add asparagus mixture and toss to coat. Sprinkle with Parmesan cheese. Calories 492 Calories from Fat 218 (44%) Amount Per Serving %RDA Total Fat 24.3g 37% Saturated Fat 10.7g 53% Polyunsat. Fat 1.9g Monounsat. Fat 10.1g Cholesterol 48mg 16% Sodium 678mg 28% Potassium 661mg 18% Total Carbohydrate 53.2g 17% Dietary Fiber 5.3g 21% Protein 17.8g 35% Vitamin A 1568mcg 31% Vitamin B6 0.4mg 19% Vitamin B12 0.2mcg 3% Vitamin C 25mg 42% Vitamin E 3mcg 12% Calcium 191mg 19% Magnesium 67mg 16% Iron 4mg 25%  UNCLE BILL'S CRANBERRY SQUARES by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada Cranberries are in season and this recipe is a great tasty treat especially with fresh cranberries. 24 squares 1 hour 35 minutes 15 mins prep BASE 2 cups all-purpose flour 1/2 cup granulated sugar 1/2 teaspoon salt 2/3 cup cold butter, cut into squares FILLING 2 cups cranberries, fresh or frozen 2 cups shredded sweetened coconut 4 large eggs 2 cups granulated sugar 1/2 cup lemon juice, freshly squeezed 1/4 cup all-purpose flour 1 teaspoon baking powder BASE Preheat oven to 325 F. Butter a 13" x 9" oven-proof baking dish. In a food processor or blender, pulse flour, sugar, salt and butter and whirl until crumbly. Spread into prepared baking dish and pat down lightly. Bake uncovered in preheated 325 F oven for 20 minutes. Scatter cranberries over warm baked base. Sprinkle over with shredded coconut. In a medium-size mixing bowl, whisk together eggs, sugar and lemon juice until well blended. Gradually whisk in flour and baking powder. Pour lemon mixture over top (it will spread to fill dish during baking). Bake uncovered in preheated 325 F oven for about 55 to 60 minutes or until middle is set and edges are golden. Cool before cutting. Cut into 3" x 1 1/2" squares. Store in an airtight container at room temperature for up to 4 days or you may freeze the squares. Calories 215 Calories from Fat 72 (33%) Amount Per Serving %RDA Total Fat 8.1g 12% Saturated Fat 5.2g 26% Polyunsat. Fat 0.4g Monounsat. Fat 1.9g Cholesterol 49mg 16% Sodium 142mg 5% Potassium 56mg 1% Total Carbohydrate 34.3g 11% Dietary Fiber 0.9g 3% Protein 2.6g 5% Vitamin A 250mcg 5% Vitamin B6 0.0mg 2% Vitamin B12 0.1mcg 1% Vitamin C 3mg 5% Vitamin E 0mcg 0% Calcium 23mg 2% Magnesium 7mg 1% Iron 0mg 2% UNCLE BILL'S SOUTHERN STYLE PECAN PIE by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada I have been making Pecan Pies for many years. I now bake the pie in a casserole dish and serve it cut into squares. 16 servings 1 hour 20 mins prep 1 1/4 cups graham wafer crumbs 1 1/4 cups vanilla wafer crumbs 1/2 cup chopped pecans 6 tablespoons butter or margarine (softened) 1 cup dark brown sugar 3 tablespoons all-purpose flour 4 large eggs 1 1/3 cups light corn syrup 1/3 cup butter, melted 1/4 teaspoon salt 2 teaspoons vanilla extract 1 cup golden seedless raisins 2 cups coarsely chopped pecans 1 cup whole pecans, for the bottom layer Preheat oven to 400 F. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and 1/2 cup of chopped pecans; mix well. Add 6 tablespoons of butter or margarine and using a pastry blender, work the mixture until crumbs are formed. Prepare a 9" x 13" x 2" deep, oven-proof casserole dish by spraying the inside with a vegetable oil. Dust inside with 3 tablespoons of all-purpose flour, discarding any excess flour. Spoon crumb mixture into casserole dish and using a potato masher that has square slots, press to about 1/4" thickness. Using a rounded spoon, press the crumb mixture 3/4 of the way up the sides to about 1/4" thickness. In a preheated 400 F oven, bake for 15 minutes to set the crust. In the meantime, in a large bowl, combine brown sugar and flour. Add eggs one at a time and whisk well until smooth. Add corn syrup, melted butter, salt and vanilla extract and whisk well to blend. Add raisins and 2 cups of chopped pecans and stir well to mix. Layer the bottom with 1 cup of whole pecans in no particular pattern; just random. Spoon mixture carefully over the pecans. Some of the pecans may float and this is okay. Reduce oven heat to 375 F and bake for 35 to 40 minutes or until the filling is slightly puffed and golden brown. Remove from oven and cool on a wire rack. When cooled, refrigerate until ready to serve. Serve with a dollop of whipped cream or a scoop of icecream. Calories 512 Calories from Fat 285 (55%) Amount Per Serving %RDA Total Fat 31.8g 48% Saturated Fat 8.0g 40% Polyunsat. Fat 6.6g Monounsat. Fat 15.4g Cholesterol 75mg 25% Sodium 267mg 11% Potassium 200mg 5% Total Carbohydrate 56.8g 18% Dietary Fiber 3.0g 12% Protein 5.3g 10% Vitamin A 406mcg 8% Vitamin B6 0.1mg 4% Vitamin B12 0.2mcg 2% Vitamin C 0mg 0% Vitamin E 1mcg 4% Calcium 45mg 4% Magnesium 41mg 10% Iron 1mg 9%  UGANDAN KABOBS by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada During our travels to Fiji, I fell in love with East Indian cooking. I developed this recipe in 1994 and it made a big hit with our East Indian friends. This recipe is not difficult to make, takes a bit of time preparing but the results are great. 16 servings 64 kabobs 45 minutes 25 mins prep 3 slices whole-wheat bread, about 1/2 " thick 3 large eggs, whisked 1 tablespoon Worcestershire sauce 1 1/2 cups fine dry breadcrumbs 1 cup deep fried dried onions 4 cloves garlic, finely chopped 1 tablespoon finely grated fresh gingerroot, peeled 1/2 teaspoon ground cumin 1/2 teaspoon coriander seeds, coarsely crushed 4 tablespoons finely chopped fresh parsley 1 medium jalapeno pepper, seeded and finely chopped 2 lbs lean ground beef 3 cups vegetable oil, for frying SAUCE FOR DIPPING 1 cup plain yogurt 1/4 teaspoon salt 1 small jalapeno pepper, seeded and finely chopped 3 tablespoons finely chopped fresh parsley In a bowl, soak bread slices in warm water for 3 minutes. Remove from water and squeeze out excess moisture. Crumble bread and place in a large mixing bowl. Add whisked eggs and Worcestershire sauce and mix well using a fork. Add bread crumbs, deep fried dried onions, chopped garlic, grated fresh ginger root, ground cumin, crushed coriander seeds, chopped parsley, and chopped Jalapeno pepper. Using a wooden spoon, mix well until thoroughly blended. Add lean ground beef and working with your hands, mix well until mixture is well blended. Roll meat mixture into balls about the size of walnuts. Heat 3 cups of vegetable oil in a large, deep, heavy bottomed frying pan until piping hot. Carefully place about 12 kabobs at a time into the hot oil. Reduce heat to medium-high and fry kabobs until quite dark brown and crispy, about 3 to 4 minutes, turning at least once during frying. To check for doneness, cut one kabob in half to make sure there is no red showing and they are cooked through. Remove from oil using a slotted spoon and place kabobs on a plate with paper toweling to drain. Serve hot or cold with yogurt sauce. YOGURT SAUCE: In a mixing bowl, mix yogurt with salt, finely chopped Jalapeno pepper and chopped fresh parsley until blended. Deep fried dried onions are available in most East Indian grocery shops; these are preferred. They are also available in cans at most large grocery stores. Calories 556 Calories from Fat 442 (79%) Amount Per Serving %RDA Total Fat 49.2g 75% Saturated Fat 8.4g 42% Polyunsat. Fat 24.5g Monounsat. Fat 13.4g Cholesterol 88mg 29% Sodium 213mg 8% Potassium 296mg 8% Total Carbohydrate 11.2g 3% Dietary Fiber 0.8g 3% Protein 17.9g 35% Vitamin A 169mcg 3% Vitamin B6 0.3mg 13% Vitamin B12 1.8mcg 30% Vitamin C 3mg 5% Vitamin E 9mcg 30% Calcium 63mg 6% Magnesium 26mg 6% Iron 2mg 14% UNCLE BILL'S BALSAMIC VINEGAR DRESSING by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada This dressing is a nice change on either Caesar Salads or a regular lettuce/mix salad. Very quick and easy to prepare. For the best taste, use the 6 year old balsamic vinegar. 4 1/2 cups 10 minutes 10 mins prep 1 cup balsamic vinegar (6 year old preferred) 1/4 cup lemon juice, freshly squeezed 2 tablespoons Dijon mustard 4 teaspoons Worcestershire sauce 3 cloves garlic 1 medium shallot, chopped 1/2 teaspoon black pepper 1 1/2 cups cold water 1 1/4 cups extra virgin olive oil 1 tablespoon liquid honey In a food processor or blender, add balsamic vinegar, lemon juice, mustard, Worcestershire sauce, garlic cloves, shallot, pepper, water and process until smooth. With processor on low speed, add olive oil in a steady stream and process for 30 seconds. Add liquid honey and process to blend for 30 seconds. Stir dressing before using. Refrigerate any unused portion in a glass container with lid.  HARVEST BRAN MUFFINS by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada These muffins are very tasty and easy to make. I developed this recipe in 1990 and is enjoyed by many. 12 servings 12 muffins 38 minutes 15 mins prep 1 1/2 cups wheat bran 3/4 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon baking powder 1 large egg 3/4 cup brown sugar, lightly packed 1/4 cup canola oil or extra virgin olive oil 1 cup buttermilk 2 tablespoons molasses 1/2 cup golden seedless raisins 1/2 cup finely chopped dried apricots Preheat oven to 375 F degrees. In a mixing bowl, combine wheat bran, flour, baking soda, salt and baking powder; stir well to blend. In a separate mixing bowl, beat egg. Add brown sugar, oil, buttermilk, molasses, raisins and chopped dried apricots and mix well to blend. Add liquid ingredients all at once to the dry ingredients. Stir until dry ingredients are just moistened. Line a 12 cup muffin baking pan with paper liners. Fill cups 3/4 full with mixture. Bake in preheated 375 F oven for 20 to 23 minutes or until tops spring back when lightly touched. Remove muffins to a wire rack to cool. As a variation, replace 1/2 cup natural wheat bran with 1/2 cup of oat bran and then increase the buttermilk to 1 1/3 cups. Calories 172 Calories from Fat 49 (29%) Amount Per Serving %RDA Total Fat 5.6g 8% Saturated Fat 0.6g 3% Polyunsat. Fat 1.6g Monounsat. Fat 2.9g Cholesterol 18mg 6% Sodium 243mg 10% Potassium 289mg 8% Total Carbohydrate 30.8g 10% Dietary Fiber 3.7g 14% Protein 3.3g 6% Vitamin A 228mcg 4% Vitamin B6 0.1mg 7% Vitamin B12 0.1mcg 1% Vitamin C 0mg 0% Vitamin E 1mcg 4% Calcium 60mg 6% Magnesium 62mg 15% Iron 1mg 8% UNCLE BILL'S MACARONI WITH 3 CHEESE by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada This is one of our favorite Mac & Cheese dishes. The tomatoes and onions just give it that added nice flavor. Easy to prepare. 4 servings 50 minutes 20 mins prep 3 cups elbow macaroni 8 tablespoons butter, divided 1/4 cup all-purpose flour 2 cups whole milk, homogenized 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon Tabasco sauce or red hot sauce 2 1/2 cups grated sharp cheddar cheese, divided 1 tablespoon butter, for rubbing inside of casserole dish 1/2 cup grated Swiss cheese 1/2 cup grated parmigiano-reggiano cheese or padano cheese 19 fluid ounces Italian plum tomatoes, crushed 1/2 cup finely chopped onions Cook elbow macaroni according to package instructions, al dente', about 15 minutes; drain well and set aside. Preheat oven to 350 degrees F. In a saucepan over medium heat, melt 4 tablespoons of butter. Stir in flour to form a paste; DO NOT LET IT BURN OR GO LUMPY. Slowly whisk in milk and bring to a simmer, stirring constantly until sauce begins to thicken. Add salt, pepper and Tabasco or Red Hot Sauce. Remove from heat and stir in 1 cup of grated sharp cheddar cheese, stirring until blended. Butter a 9" x 9" oven-proof casserole dish. In a bowl, mix together elbow macaroni and cheese sauce. Transfer macaroni to the prepared casserole dish. Sprinkle top with remaining 1 1/2 cups grated sharp cheddar cheese, Swiss cheese and Parmesan cheese. Add remaining 4 tablespoons of butter in dollops on top. Bake uncovered in preheated 350 F oven for 30 minutes or until bubbly and golden. Serve with crushed tomatoes and a sprinkle of chopped onions. Calories 1031 Calories from Fat 553 (53%) Amount Per Serving %RDA Total Fat 61.5g 94% Saturated Fat 37.9g 189% Polyunsat. Fat 2.7g Monounsat. Fat 17.4g Cholesterol 180mg 60% Sodium 1274mg 53% Potassium 691mg 19% Total Carbohydrate 78.9g 26% Dietary Fiber 3.7g 14% Protein 41.5g 83% Vitamin A 2712mcg 54% Vitamin B6 0.3mg 16% Vitamin B12 1.4mcg 23% Vitamin C 22mg 37% Vitamin E 1mcg 5% Calcium 943mg 94% Magnesium 99mg 24% Iron 4mg 24%  UNCLE BILL'S BROCCOLI SOUP by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada A delicious creamy soup and very easy to make. I developed this soup over 20 years ago and it has been a favorite. 6 servings 45 minutes 15 mins prep 3 tablespoons butter 1 medium onion, chopped 4 large carrots, peeled and chopped 2 cloves garlic, chopped 4 cups water 4 tablespoons chicken soup base 1 lb broccoli florets, divided 2 cups half-and-half cream 3 tablespoons all-purpose flour 1/4 cup cold water 1 tablespoon soy sauce 1/2 teaspoon black pepper, freshly ground 1/4 cup chopped fresh parsley In a saucepan over medium-high heat, melt butter. Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally. In a medium size cooking pot, add water and chicken soup base and bring to boil. Add precooked onion/carrot/garlic to soup. Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking. Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes. In a blender or food processor, puree' soup in batches and return to cooking pot. Stir in half and half cream and remaining broccoli florets. In a cup, mix together flour and 1/4 cup water to form a thin liquid. Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly. Add soy sauce, black pepper and stir well. Garnish with chopped parsley when serving. You can also use some carrot curls for garnish. Serve soup hot or cold. Calories 224 Calories from Fat 139 (62%) Amount Per Serving %RDA Total Fat 15.6g 23% Saturated Fat 9.4g 47% Polyunsat. Fat 0.8g Monounsat. Fat 4.4g Cholesterol 45mg 15% Sodium 334mg 13% Potassium 575mg 16% Total Carbohydrate 17.6g 5% Dietary Fiber 2.0g 8% Protein 6.5g 12% Vitamin A 16469mcg 329% Vitamin B6 0.3mg 13% Vitamin B12 0.3mcg 4% Vitamin C 80mg 134% Vitamin E 1mcg 5% Calcium 150mg 15% Magnesium 41mg 10% Iron 1mg 7% UNCLE BILL'S BLUEBERRY CREAM CHEESECAKE by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada A delicious blueberry cheesecake that is not difficult to make. 10 servings 1 hour 40 minutes 20 mins prep 1 cup all-purpose flour 1/2 cup almonds, finely chopped 1/2 cup granulated sugar, divided 1 1/2 teaspoons baking powder 1/4 cup butter, softened 1 large egg 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 3 cups blueberries, fresh or frozen FILLING 8 ounces cream cheese 2 cups sour cream 3/4 cup granulated sugar 2 large eggs 1 tablespoon lemon juice BLUEBERRY SAUCE 1 cup blueberries, fresh or frozen 1/4 cup granulated sugar 2 tablespoons lemon juice Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, finely chopped almonds, 1/4 cup sugar and baking powder. Using a pastry blender, cut in butter until mixture is crumbly. In a separate bowl, beat together egg, vanilla and almond extract. Drizzle egg mixture over crumbly flour mixture and mix until egg mixture is just incorporated and the mixture is still crumbly. Press mixture evenly over the bottom of an 11" x 1 1/2" spring form pan. Bake in preheated 350 F oven for 8 to 10 minutes or until surface is no longer shiny. Remove from oven and let cool. Spoon 3 cups of blueberries evenly over baked base. Sprinkle remainder of 1/4 cup of sugar over the blueberries. FILLING: In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup of sugar, eggs and lemon juice and mix until smooth. Pour cream cheese mixture over blueberries. Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely frim to the touch. Remove cake from oven and immediately run a knife around inside of rim to loosen cake. Let cool. Cover and refrigerate for at least 8 hours. SAUCE: Puree 1 cup of blueberries in a blender. In a small saucepan, combine blueberry puree' and sugar and cook over medium-high heat just long enough to dissolve sugar, about 3 to 4 minutes. Add lemon juice, mix well and let cool. TO SERVE: Remove sides from spring form pan. Cut cheesecake into wedge slices. Pour some blueberry sauce on each serving plate. Place a piece of cheesecake in pool of sauce, then spoon more sauce over cheesecake. Calories 478 Calories from Fat 248 (51%) Amount Per Serving %RDA Total Fat 27.6g 42% Saturated Fat 14.6g 73% Polyunsat. Fat 2.0g Monounsat. Fat 9.3g Cholesterol 121mg 40% Sodium 239mg 9% Potassium 236mg 6% Total Carbohydrate 52.4g 17% Dietary Fiber 2.7g 10% Protein 8.3g 16% Vitamin A 1014mcg 20% Vitamin B6 0.1mg 3% Vitamin B12 0.4mcg 6% Vitamin C 9mg 16% Vitamin E 3mcg 10% Calcium 155mg 15% Magnesium 34mg 8% Iron 1mg 6%  PALM SPRINGS KEY LIME PIE by William (Uncle Bill) Anatooskin, Burnaby, BC, Canada My first experience to taste KEY LIME PIE was in Key West, Florida. Fell in love with the flavor but did not appreciate the moist crust and the chewy filling. After much experimentation, I formulated this pie in Palm Springs, CA, and that is how I gave it the name PALM SPRINGS KEY LIME PIE. The pie has been reviewed my many newspapers and has been noted as, "A Pie to Die For". 8-10 servings 1 hour 30 mins prep PIE CRUST 3/4 cup crushed vanilla wafers or vanilla cookie crumbs 3/4 cup crushed graham wafers or graham wafer crumbs 1/2 cup finely chopped pecans 1/4 cup margarine or butter vegetable cooking spray 1 tablespoon all-purpose flour FILLING 4 large eggs, separated 1/2 cup freshly squeezed lime juice 2 teaspoons lime zest 10 1/2 fluid ounces sweetened condensed milk (Borden Eagle Brand suggested) 4 drops green food coloring 1/4 teaspoon cream of tartar 1/2 cup granulated sugar TOPPING 1/2 cup whipping cream 1/2 teaspoon vanilla extract 1/4 cup granulated sugar PIE CRUST In a mixing bowl, combine vanilla wafer crumbs, graham wafer crumbs and finely chopped pecans. Pecans can be processed in a food processor. Reserve 1/2 cup of vanilla/graham wafer mixture to be used on top of pie. Add margarine or butter to mixture and blend with a pastry blender or fork. Prepare a 9 inch oven proof pie dish by spraying with a vegetable spray, then dusting lightly with flour. Shake off any excess flour off pie dish and discard (This prevents the shell from sticking to the dish when baked). Spoon wafer mixture into pie dish; press evenly to bottom and sides using a rounded soup spoon. Place pie dish in freezer compartment for at least 30 minutes to cool and firm up. FILLING Place eggs in a bowl of warm water for about 15 minutes before cracking and separating. Separate eggs, and make sure that the egg whites DO NOT have any yolk. If any egg yolk accidentally gets into the egg whites, take a piece of bread and dip it over the yolk and this should remove it. In a mixing bowl, whisk egg yolks until smooth. Add lime juice, grated lime zest, condensed milk, green food coloring and whisk until well blended. In a separate bowl, beat egg whites until frothy; add cream of tartar and beat until egg whites form soft peaks. Add sugar gradually, beating continuously until stiff peaks form. Gently fold the beaten egg whites into the milk mixture using a spatula until incorporated. Preheat oven to 375 F degrees. Pour filling mixture into cooled pie shell and level. Sprinkle top with reserved wafer/pecan mixture. Bake in preheated 375 F oven for 25 to 30 minutes or until top is golden brown. Remove from oven and let cool completely on a wire rack. Refrigerate pie for at least 1 hour before serving. TOPPING In a medium size chilled mixing bowl or a 2 cup measure, whip 1/2 cup whipping cream until the cream just starts to thicken. Add vanilla extract and beat for a few seconds. Add sugar gradually, beating continuously until thickened. DO NOT OVERBEAT, OTHERWISE YOU WILL FORM BUTTER. Just before serving, decorate pie with whipped cream to your liking. For a nice presentation, slice about 4 thin slices of lime, cut one edge of the slice, twist slightly and push into pie in 4 areas. Place a dollop of whipped cream in front and back of the projecting slice of lime. Calories 566 Calories from Fat 255 (45%) Amount Per Serving %RDA Total Fat 28.3g 43% Saturated Fat 9.6g 47% Polyunsat. Fat 4.8g Monounsat. Fat 12.2g Cholesterol 143mg 47% Sodium 280mg 11% Potassium 328mg 9% Total Carbohydrate 71.2g 23% Dietary Fiber 1.5g 5% Protein 9.8g 19% Vitamin A 801mcg 16% Vitamin B6 0.1mg 5% Vitamin B12 0.5mcg 8% Vitamin C 5mg 9% Vitamin E 1mcg 6% Calcium 180mg 18% Magnesium 31mg 7% Iron 1mg 8%
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