Criticism, like rain, should be gentle
enough to nourish a man's growth
without destroying his roots.
 ~Frank A. Clark

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

Old Love

~Shared by Charlie J., Mobile, AL

I was in my back yard trying to fly a kite.

I threw the kite up in the air, the wind would catch it for a few seconds, then it would come crashing back down to earth.

I tried this a few more times with no success. All the while, my wife, is watching from the kitchen window, Muttering to herself how men need to be told how to do everything.

She opens the window and yelled to me,

'You need more tail.'

I turned with a confused look on my face and said,

'Make up your mind. Last night, you told me to go fly a kite.'

IMPOSSIBLY EASY PORK AND CHICKEN PIE

Savor a complete dinner in a dish with chicken, sausage, spinach and cheese all mixed up in an easy Bisquick® bake.

Prep Time: 20 min
Total Time: 1 hour 5 min
Makes: 6 to 8 servings

1/2 lb bulk pork sausage
1 cup chopped cooked chicken
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
4 medium green onions, sliced (1/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick® or Bisquick Heart Smart® mix
1 cup milk
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground sage
2 eggs

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring occasionally, until no longer pink; drain. Sprinkle sausage, chicken, spinach, onions and 1/2 cup of the cheese in pie plate.

2. In medium bowl, stir remaining ingredients until blended. Pour into pie plate.

3. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

High Altitude (3500-6500 ft): No change.

Substitution
Monterey Jack or mozzarella cheese would also work well in this recipe. Chopped turkey can easily replace the chicken.  

Time-Saver
Use chicken that is freshly cooked, canned or purchased from the deli to make this recipe into an easy supper.

Nutrition Information:
1 Serving: Calories 270 (Calories from Fat 150); Total Fat 16g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 130mg; Sodium 450mg; Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 3g); Protein 20g
Percent Daily Value*: Vitamin A 50%; Vitamin C 0%; Calcium 20%; Iron 8%
Exchanges: 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker


ASPARAGUS SALAD WITH TARRAGON VINAIGRETTE

1 pound asparagus spears
3 Tbsp olive oil
2 Tbsp rice vinegar
1 Tbsp water
1 tsp fresh snipped tarragon OR 1/4 tsp dried tarragon, crushed
½ tsp Dijon-style mustard
1/4 tsp salt
1/8 tsp black pepper
6 cups torn mixed salad greens
1 Tbsp sesame seeds, toasted

Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cook asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Transfer asparagus spears to a medium bowl half-filled with ice water. Set aside.

For dressing, in a screw-top jar combine oil, vinegar, water, tarragon, mustard, salt, and pepper. Cover and shake well.

To serve, drizzle half of the dressing over the greens in a large bowl. Toss to coat. Divide greens among 6 salad plates. Drain asparagus and pat dry with paper towels. Arrange asparagus on top of greens. Drizzle asparagus with remaining dressing. Sprinkle with sesame seeds.


DATE OAT MUFFINS

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1 cup milk
1/3 cup packed brown sugar
2 egg whites
1/3 cup butter, melted
1/4 cup applesauce
1/2 cup chopped pitted dates

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin pan or line with paper muffin liners.

In a large bowl, sift together flour, baking powder, baking soda and salt. Stir in the oats, milk, sugar, egg whites, butter, applesauce and dates; mix just to combine. Spoon batter into prepared muffin cups. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into a muffin comes out clean.


CHICKEN ALFREDO WITH SUN-DRIED TOMATO CREAM

Get a little help with a delicious chicken dinner. A foolproof dinner mix, with a few extras, goes Italian.
 
Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings
 
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves

1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.

2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.

3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.4.Cut chicken into slices. To serve, spoon cooked pasta onto serving plate. Arrange chicken slices and onion over pasta. Top with sauce mixture. Sprinkle with basil.

Substitution
No fresh basil? Stir about 4 teaspoons dried basil leaves into the sauce mixture for an extra flavor perk.

Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 930mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 5g); Protein
27g Exchanges: 2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 2 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 2


BROCCOLI-PASTA SIDE DISH

2-1/2 pounds fresh broccoli
2 garlic cloves, minced
1/3 cup olive or vegetable oil
1 tablespoon butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
8 ounces linguine or thin spaghetti, cooked and drained
Grated Romano or Parmesan cheese

Cut florets and tender parts of broccoli stems into bite-size pieces.

In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently.

Place hot pasta in a serving dish; top with the broccoli mixture. Sprinkle with cheese.

Yield: 4-6 servings


DEVILED CHICKEN THIGHS WITH MASHED SWEET POTATOES

Yields: 4 main-dish servings
Total Time: 20 min

Ingredients

1/4 cup(s) Dijon mustard
2 tablespoon(s) Worcestershire sauce
1/4 teaspoon(s) ground red pepper (cayenne)
1 clove(s) garlic, crushed with press
1/3 cup(s) panko (Japanese-style bread crumbs)
1/4 cup(s) loosely packed fresh parsley leaves, chopped
2 pound(s) skinless, boneless chicken thighs, cut into 1-inch-wide strips
4 medium (12 ounces each) sweet potatoes
1 tablespoon(s) margarine or butter
Salt and pepper

Directions

1. Preheat broiler. Grease 151/2" by 101/2" jelly-roll pan. In large bowl, mix mustard, Worcestershire, ground red pepper, and garlic until blended. On waxed paper, combine bread crumbs and parsley.

2. Toss chicken with mustard mixture; place in jelly-roll pan. Broil chicken, 5 to 7 inches from source of heat, 8 minutes. Remove pan from broiler, and sprinkle chicken with crumbs (do not turn chicken over). Return pan and broil 2 minutes longer or until crumbs are browned and juices run clear when thickest part of thigh is pierced with knife.

3. Meanwhile, place unpeeled whole potatoes in microwave-safe large bowl; cover with vented plastic wrap. Microwave potatoes on High 5 minutes. Re-arrange potatoes and cook 5 minutes longer or until tender. Cool potatoes 5 minutes. Cut each potato lengthwise in half and scoop potato from skin into same bowl; discard skin. With potato masher, coarsely mash potatoes with margarine, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.

Source: http://groups.yahoo.com/group/allkindsoffood


VEAL SCALLOPINI

Try this delightful veal scallopini dish for dinner.

Serves: 6
Prep. time: 20 minutes
Cooking time: 12-15 minutes

1 1/2 pounds veal, cut in 6 thin slices across the grain
1/4 cup flour
1/2 cup Parmesan cheese
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1 1/2 tablespoons olive oil
3 tablespoons minced onion
1/4 cup dry white wine
2/3 cup beef bouillon
1/2 pound fresh mushrooms, sliced
Parsley, for garnish

Flatten each veal slice between sheets of wax paper by pounding gently with mallet until slices are about 1/4 inch thick. Pat slices thoroughly dry on paper towels. Sprinkle lightly with mixture of flour, Parmesan cheese, salt and pepper. Gently pound flour mixture into meat with edge of plate. Heat 2 tablespoons of the butter and 1 tablespoon olive oil in a large enameled or Teflon skillet (a must). Saute veal slices for 4-5 minutes on each side, until lightly browned. Remove slices to warm platter. (Add additional butter, if needed.) Add onion and cook slowly for 1 minute. Pour wine and beef bouillon into skillet. Boil rapidly to reduce liquid to about 1/4 cup stirring with a wooden spoon (another must). Return veal slices to skillet and simmer for 5-10 minutes. Meanwhile saute mushrooms in remaining 1 tablespoon butter and 1/2 tablespoon olive oil; add to veal. Garnish with parsley. Serve with rice or spaghetti.

Source: Houston Junior League Cookbook


GRILLED STEAK AND ASPARAGUS SALAD

1/2 cup bottled light olive oil vinaigrette
1/2 cup A.1. Steak Sauce
1 lb. beef top round steak
10 oz. pkg. frozen asparagus spears, cooked and cooled
1/2 cup thinly sliced red pepper
8 large lettuce leaves
1 Tbs. toasted sesame seed

1. In small bowl, blend vinaigrette and steak sauce. In nonmetal dish, pour marinade over steak. Cover; chill 1 hour.

2. Remove steak from marinade. Grill or broil steak 4 inches from heat source, for 10 minutes or until desired doneness, basting occasionally with marinade and asparagus and red pepper or lettuce leaves. Heat mariande to a boil; pour over salad. Sprinkle with sesame seed; serve immediately.

Source: A.1. Steak Sauce (advertisement)


CHICKEN SUPREME

4 boneless chicken breasts
1 medium onion, thinly sliced
2 Tbs. margarine
4 oz. can mushrooms
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
2/3 cup sour cream
1/2 cup milk
1 pkg. Chicken Rice-a-Roni (prepared)

Cube chicken breasts and brown in margarine using a large skillet. Add onion and saute until tender. Add mushrooms with liquid. Sprinkle with salt and pepper. Cover and simmer 30 minutes. Add soup, sour cream, and milk. Heat 10 minutes, stirring to blend. Remove from heat and serve over prepared rice mix.

Serves 4.


CELERY SEED BREAD

This is a great little recipe for leftover buns, especially on week nights when we're short on time.

6 Tbs. butter or margarine, softened
1/2 tsp. celery seed
1/4 tsp. paprika
1/4 tsp. dried parsley flakes
4 hot dog rolls, sliced

In a mixing bowl, combine butter, celery seed, paprika and parsley flakes, stirring well to blend. Spread on cut sides of each roll. Place on baking sheet; broil until golden brown.

Yield: 4 servings.

Taste of Home - Collector's Edition