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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Things have been going pretty well around here. At least it has been cooler but not enough to keep those pesky mosquitoes from multiplying from the much-needed rain. I've got bites in places I forgot I had, lol. I'm grateful for the rain and reduced temps (just 90 degrees today). I won't tell you what I think of those mosquitoes, though!

The current Monthly Theme topic is "Around the World with Recipes" and ends Thursday. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.

Today's issue is filled with recipes, laughs and reasons to stop and think. I am grateful to all who shared in the making.

We'll see you here again on Wednesday, God willing.

PS: Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link right away.

Kitchen tools and gadgets at Amazon.com.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

Treat everyone with politeness, even those who are rude to you - not because they are nice, but because you are.
~Author Unknown

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

THE SPOILED UNDER-30 CROWD!!!

If you are 30 or older you will think this is hilarious!!!!

When I was a kid, adults used to bore me to tears with their tedious diatribes about how hard things were. When they were growing up; what with walking Twenty-five miles to school every morning

Uphill... barefoot...BOTH ways

Yadda, yadda, yadda

And I remember promising myself that when I grew up, there was no way in hell I was going to lay a bunch of crap like that on kids about how hard I had it and how easy they've got it!

But now that... I'm over the ripe old age of thirty, I can't help but look around and notice the youth of today.

You've got it so easy! I mean, compared to my childhood, you live in a dang Utopia! And I hate to say it but you kids today you don't know how good you've got it!

I mean, when I was a kid we didn't have The Internet. If we wanted to know something, We had to go to the dang library and look it up ourselves, in the card catalogue!! There was no email!! We had to actually write somebody a letter, with a pen!

Then you had to walk all the way across the street and put it in the mailbox and it would take like a week to get there!  Stamps were 10 cents!

Child Protective Services didn't care if our parents beat us.  As a matter of fact, the parents of all my friends also had permission to kick our a$$!  No where was safe!

There were no MP3' S or Napsters! You wanted to steal music, you had to hitchhike to the dang record store and shoplift it yourself!

Or you had to wait around all day to tape it off the radio and the DJ'd usually talk over the beginning and @#*% it all up!

There were no CD players!  We had tape decks in our car.  We'd play our favorite tape and "eject" it when finished and the tape would come undone. Cause that's how we rolled, dig?

We didn't have fancy crap like Call Waiting! If you were on the phone and somebody else called they got a busy signal, that's it!

And we didn't have fancy Caller ID either! When the phone rang, you had no idea who it was! It  could be your school, your mom, your boss, your Bookie, your drug dealer, a collections agent, you just didn't know!!! You had to pick it up and take your chances, mister!

We didn't have any fancy Sony Playstation video games with high-resolution 3-D graphics! We had the Atari 2600! With games like 'Space Invaders' and 'asteroids'. Your guy was a little square! You actually had to use your imagination!! And there were no multiple levels or screens, it was just one screen forever!

And you could never win. The game just kept getting harder and harder and faster and faster until you died! Just like LIFE!

You had to use a little book called a TV Guide to find out what was on! You were screwed when it came to channel surfing! You had to get off your a$$ and walk over to the TV to change the channel! There was no Cartoon Network either! You could only get cartoons on Saturday Morning. Do you hear what I'm saying!?! We had to wait ALL WEEK for cartoons, you spoiled little rat-ba$tard$!

And we didn't have microwaves, if we wanted to heat something up we had to use the stove ... Imagine that!

That's exactly what I'm talking about! You kids today have got it too easy. You're spoiled. You guys wouldn't have lasted five minutes back in 1980 or before!

Regards,
The Over 30 Crowd

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

A Lick and A Promise

~Shared by Treva, NC
 
'I'll just give this a lick and a promise,' my mother said as she quickly mopped up a spill on the floor without moving any of the furniture.

'What is that supposed to mean,' I asked as in my young mind I envisioned someone licking the floor with his or her tongue.

'It means that I'm in a hurry and I'm busy canning tomatoes so I am going to just give it a lick with the mop and promise to come back and do the job right later.'

'A lick and a promise' was just one of the many old phrases that our mothers, grandmothers, and others used that they probably heard from the generations before them. With the passing of time, many old phrases become obsolete or even disappear.  This is unfortunate because some of them are very appropriate and humorous. Here is a list of some of those memorable old phrases:
 
1.  A Bone to Pick (someone who wants to discuss a disagreement)
2.  An Axe to Grind (Someone who has a hidden motive. This phrase is said to have originated from Benjamin Franklin who told a story about a devious man who asked how a grinding wheel worked.  He ended up walking away with his axe sharpened free of charge) 
3.  One bad apple spoils the whole barrel (one corrupt person can cause all the others to go bad if you don't remove the bad one)
4.  At sea (lost or not understanding something)
5.  Bad Egg (Someone who was not a good person)
6.  Barking at a knot (meaning that your efforts were as useless as a dog barking at a knot.)
7.  Barking up the wrong tree (talking about something that was completely the wrong issue with the wrong person)
8.  Bee in your bonnet (To have an idea that won't let loose)
9.  Been through the mill (had a rough time of it)
10.  Between hay and grass (Not a child or an adult)
11.  Blinky (Between sweet and sour as in milk)
12.  Calaboose (a jail)
13.  Catawampus (Something that sits crooked such as a piece of furniture sitting at an angle)
14.  Dicker (To barter or trade)
15.  Feather in Your Cap (to accomplish a goal... This came from years ago in wartime when warriors might receive a feather they would put in their cap for defeating an enemy)
16.  Hold your horses (Be patient!)
17.  Hoosegow (a jail)
18.  I reckon (I suppose)
19.  Jawing/Jawboning (Talking or arguing)
20   Kit and caboodle (The whole thing)
21.  Madder than a wet hen (really angry)
22.  Needs taken down a notch or two (like notches in a belt usually a young person who thinks too highly of himself and needs a lesson)
23.  No Spring Chicken (Not young anymore)
24.  Persnickety (overly particular or snobbish)
25.  Pert-near (short for pretty near)
26.  Pretty is as pretty does (your actions are more important than your looks)
27.  Red up (clean the house)
28.  Scalawag (a rascal or unprincipled person)
29.  Scarce as hen's teeth (something difficult to obtain)
30.  Skedaddle (Get out of here quickly)
31.  Sparking (courting)
32.  Straight From the Horse's Mouth (privileged information from the one concerned)
33.  Stringing around, gallivanting around, or piddling (Not doing anything of value)
34.  Sunday go to meetin' dress (The best dress you had)
35.  We wash up real fine (is another goodie)
36.  Tie the Knot (to get married)
37.  Too many irons in the fire (to be involved in too many things)       
38.  Tuckered out (tired and all worn out)
39.  Under the weather (not feeling well this term came from going below deck on ships due to sea sickness thus you go below or under the weather)
40.  Wearing your 'best bib and tucker' (Being all dressed up)
41.  You ain't the only duck in the pond (It's not all about you)
 
Well, if you hold your horses, I reckon I'll get this whole kit and caboodle done and sent off to you. Please don't be too persnickety and get a bee in your bonnet because I've been pretty tuckered out and at sea lately because I'm no spring chicken.  I haven't been just stringin' around and I know I'm not the only duck in the pond, but I do have too many irons in the fire.

I might just be barking at a knot, but I have tried to give this article more than just a lick and a promise!

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of "Around the World with Recipes". We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

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As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or 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.

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The theme issue for "Around the World with Recipes" has a deadline of September 30, 2009, and will be posted on October 4, 2009.

Please use this email link to submit a recipe for theme recipes: "Around the World with Recipes"
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$40,000 Funeral

~Shared by Pat, Merritt Island, FL

Harry died. His will provided $40,000 for an elaborate funeral. As the last guests departed the affair, his wife Sarah turned to her oldest and dearest friend. "Well, I'm sure Larry would be pleased," she said.

"I'm sure you're right," replied Jody, who lowered her voice and leaned in close. "How much did this really cost?"

"All of it," said Sarah. "Forty-thousand."

"No!" Jody exclaimed. "I mean, it was very nice, but $40,000?"
 
Sarah answered, "The funeral was $6,500. I donated $500 to the church. The whiskey, wine and snacks were another $500. The rest went for the Memorial Stone. "
 
Jody computed quickly, "$32,500 for a Memorial Stone? My God, how big is it?"

"Four and a half carats."



Fishing Terms Explained

~Shared by Mary H., Montreal, Canada

Catch and Release -
A conservation motion that happens most often right before the local Fish and Game officer pulls over a boat that has caught over it's limit.

Hook -
1. A curved piece of metal used to catch fish.
2. A clever advertisement to entice a fisherman to spend his life savings on a new rod and reel.
3. The punch administered by said fisherman's wife after he spends their life savings, (see also, Right Hook, Left Hook)

Line -
Something you give your co-workers when they ask on Monday how your fishing went the past weekend.

Lure -
An object that is semi-enticing to fish, but will drive an angler into such a frenzy that he will charge his credit card to the limit before exiting the tackle shop.

Reel -
A weighted object that causes a rod to sink quickly when dropped overboard.

Rod -
An attractively painted length of fiberglass that keeps an angler from ever getting too close to a fish.

School -
A grouping in which fish are taught to avoid your $29.99 lures and hold out for Spam instead.

Tackle -
What your last catch did to you as you reeled him in, but just before he wrestled free and jumped back overboard.

Tackle Box -
A box shaped alarmingly like your comprehensive 'first aid kit'.
Only a tackle box contains many sharp objects, so that when you reach in the wrong box blindly to get a Band Aid, you soon find that you need more than one.

Test -
1. The amount of strength a fishing line affords an angler when fighting fish in a specific weight range.
2. A measure of your creativity in blaming "that darn line" for once again losing the fish.



Why Men Are Never Depressed

~Shared by Jean M., OH

Men  Are Just Happier People -- What do you expect from such  simple creatures? Your last name stays put. The garage  is all yours. Wedding plans take care of themselves.  Chocolate is just another snack. You can be President.  You can never be pregnant. You can wear a white T-shirt  to a water park. You can wear NO shirt to a water park.  Car mechanics tell you the truth.. The world is your urinal. You never have to drive to another gas station restroom because this one is just too icky. You don't  have to stop and think of which way to turn a nut on a  bolt. Same work, more pay. Wrinkles add character. Wedding dress $5000. Tux rental-$100. People never stare at  your chest when you're talking to them. New shoes don't  cut, blister, or mangle your feet. One mood all the time.

Phone conversations are over in 30 seconds flat. You know stuff about tanks. A five-day vacation requires only one suitcase. You can open all your own jars. You get extra  credit for the slightest act of thoughtfulness.  If  someone forgets to invite you, he or she can still be your friend.

Your underwear is $8.95 for a  three-pack. Three pairs of shoes are more than enough.  You almost never have strap problems in public. You are unable to see wrinkles in your clothes. Everything on your face stays its original color. The same hairstyle lasts for years, maybe decades. You only have to shave your face and neck.

You can play with toys all your life. One wallet and one pair of shoes -- one color for all seasons. You can wear shorts no matter how your legs look. You can 'do' your nails with a pocket knife. You have freedom of choice concerning growing a  mustache.

You can do Christmas shopping for 25 relatives on December  24 in 25 minutes.

No wonder men are happier.

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

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CHOCOLATE PEANUT BUTTER BOMBES

~Shared by Treva, NC

Kids of all ages are sure to love these creamy frozen bombes with the peanut butter “surprise” inside!

1 package (8 ounces) fat-free cream cheese
3 tablespoons chocolate syrup
1/2 cup confectioners' sugar
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
8 miniature peanut butter cups
1/2 cup fat-free hot fudge ice cream topping, warmed
2 tablespoons chopped salted peanuts

Line eight 6-oz. ramekins or custard cups with plastic wrap; set aside. In a large bowl, beat cream cheese and chocolate syrup until smooth. Beat in confectioners' sugar; fold in whipped topping. Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm. Invert bombes into dessert dishes; remove cups and plastic wrap. Drizzle with hot fudge topping and sprinkle with peanuts. Yield: 8 servings.

Nutrition Facts One serving: 1 bombe Calories: 270 Fat: 8 g Saturated Fat: 6 g Cholesterol: 3 mg Sodium: 224 mg Carbohydrate: 40 g Fiber: 1 g Protein: 7 g
Diabetic Exch: 3 starch, 1 fat.

Source: Light & Tasty


FRENCH-STYLE GREEN BEANS WITH PIMIENTO AND DILL SEEDS

~Shared by Mary S., Nashville, TN

Yield: 6 servings

Notes: A touch of cider vinegar and dill seeds, plus a trio of chopped vegetables, adds sparkle to this side dish.

INGREDIENTS

-  1 tablespoon light margarine
-  1 tablespoon water
-  9-ounce package frozen no-salt-added French-style green beans
-  1/2 cup finely chopped celery (1 medium rib)
-  1/4 cup finely chopped onion
-  2 tablespoons chopped pimiento
-  1 tablespoon cider vinegar
-  1/4 teaspoon dill seeds -  Pepper to taste

DIRECTIONS

In a medium saucepan, heat margarine and water over medium heat until margarine melts, swirling to coat bottom.

Add beans and cook for 1 to 2 minutes, separating them with a fork. Reduce heat to low and cook, covered, for 5 to 6 minutes, or until beans are crisp-tender.

Stir in remaining ingredients and heat thoroughly. (Celery and onion should remain crisp.)

Nutritional Information Per Serving: Calories: 35, Protein: 1 g, Carbohydrate: 6 g, Fat: 1 g, Cholesterol: 0 mg, Sodium: 36 mg, Fiber: 2 g
Diabetic Exchanges: 1 Vegetable

Source: The New American Heart Association Cookbook


LOW-CARB CHICKEN A LA KING

~Shared by Maggie, TX

Ingredients:
2 cups cooked chicken or turkey
¼ cup chopped onion
1 small green pepper, chopped (about 3 oz)
1 small can of mushrooms or 4 to 6 oz fresh chopped mushrooms
2 Tablespoons oil or butter
¼ teaspoon black pepper
6 Tablespoons flour or less flour and a low carb alternative, see note
1 cup milk or unsweetened soy or almond milk (carb count is for unsweetened soy or almond milk)
½ cup cream
1¼ cups chicken stock, or water with chicken Better than Bouillon or regular bouillon
1 4 oz jar chopped pimentos
Salt if not using bouillon

Preparation:
1) Heat the oil or butter and saute' the onion for 2-3 minutes. Add the green pepper and mushrooms, and cook until softening. Add black pepper.

2) Add the flour, if using as a thickener. Cook for 2 minutes before adding liquids.

3) Add liquids. Add low-carb thickeners, and any flavorings such as Better than Bouillon. Add salt if needed. Bring to a simmer and cook for 3-4 minutes.

4) Add chicken/turkey and pimento. Heat through.

Serving Suggestions: Serve over "Cauli-Rice" or low-carb toast (such as toasted Flax Meal Foccacia Bread). Alternatively, any low-carb pasta or pasta substitute works well.

Nutritional Information: Using above recipe, each of 6 servings has 5 grams effective carbohydrate plus 1 grams fiber, 17 grams protein, and 237 calories. The flour adds 2 grams of carb per serving. If you use only flour (6 tablespoons) to thicken, it would add 4 additional grams per serving.

Source: Laura Dolson, About.com

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SOBA NOODLE SALAD

~Shared by Mary S., Nashville, TN

Yield: 2 pounds; Serves: 10
Serving Size: 3 ounces

INGREDIENTS

-  20 ounces soba noodles
-  1-1/2 teaspoons arrowroot
-  8 fluid ounces Vegetable stock
-  3-1/2 fluid ounces lime juice
-  2 fluid ounces rice wine vinegar
-  2 tablespoons reduced-sodium soy sauce
-  2 tablespoons minced fresh ginger
-  4 teaspoons grated lime zest
-  2 teaspoons minced garlic
-  2 tablespoons sesame oil
-  1/2 ounce cilantro, chopped
-  2 tablespoons vegetable oil
-  4 ounces fresh shiitake mushroom julienne
-  4 ounces snow peas, blanched

DIRECTIONS

Cook the noodles in boiling water until tender to the bite. Drain and cool the noodles to room temperature.

Combine the arrowroot with enough stock to form a slurry. Bring the remaining stock to a boil. Add the slurry and stir until thickened. Cool to room temperature.

Combine the lime juice, vinegar, soy sauce, ginger, lime zest, and garlic. Whisk in the thickened stock and sesame oil. Stir in the cilantro.

Heat the vegetable oil in a small saute pan. Add the mushrooms and saute until almost cooked. Add the snow peas and continue to saute until the peas are bright green.

Toss together the noodles, snow peas, mushrooms, and vinaigrette. Serve the salad at room temperature.

Nutritional Information Per Serving: (3 ounces) Calories: 130, Fat: 6 g, Cholesterol: 0 mg, Carbohydrate: 17 g, Sodium: 135 mg, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat

Source: The Professional Chef's Techniques of Healthy Cooking


SALMON WITH GRAPEFRUIT SAUCE

~Shared by Mary S., Nashville, TN

Yield: 4 servings
Serving size: 3-1/2 ounces salmon plus 2 tablespoons sauce

INGREDIENTS

-  1/2 cup minced shallots or finely chopped sweet onion
-  2 teaspoons olive oil
-  1 large salmon fillet (1 pound), cut into 4 pieces
-  3/4 cup fresh grapefruit juice, preferably pink or ruby red

DIRECTIONS

Saute the shallots in the oil in a nonstick skillet until tender, about 4 minutes. Add the salmon and grapefruit juice. Cover and simmer over low heat until the salmon is opaque, about 6 to 8 minutes. Transfer the salmon to warm serving plates.

Increase the heat and simmer the juices about 2 minutes until reduced to 1/2 cup; pour over the salmon.

Nutritional Information Per Serving: Calories: 242, Fat: 12 g, Cholesterol: 70 mg, Sodium: 56 mg, Carbohydrate: 8 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 25 g
Diabetic Exchanges: 1/2 Fruit, 4 Lean Meat

Source: The New Family Cookbook for People With Diabetes


ICED MOCHA SHERBET

~Shared by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS

-  1-1/2 cups evaporated non-fat milk
-  1 teaspoon pure vanilla extract
-  2 tablespoons carob powder
-  1 tablespoon crystalline fructose
-  2 tablespoons frozen orange juice concentrate
-  1 tablespoon instant coffee granules
-  1 tablespoon part-skim ricotta cheese

DIRECTIONS

Mix all ingredients together in blender and turn into metal trays. Place in freezer and stir with fork from time to time to break up ice crystals. When ready to serve, process again so the sherbet is soft.

Nutritional Information Per Serving: Calories: 121, Cholesterol: 5 mg, Carbohydrate: 22 g, Protein: 8 g, Sodium: 117 mg, Fat: 0.5 g
Diabetic Exchanges: 1 Milk, 1/2 Fruit

Source: Light and Easy Diabetes Cuisine


SWORDFISH WITH MANGO CORIANDER SALSA

~Shared by Mary S., Nashville, TN

Yield: 6 Servings

INGREDIENTS

-  1-1/2 pounds swordfish steaks
-  1 teaspoon vegetable oil

Salsa Ingredients:

-  1-1/2 cups finely diced mango or peach
-  3/4 cup finely diced red peppers
-  1/2 cup finely diced green peppers
-  1/2 cup finely diced red onions
-  1/4 chopped fresh coriander
-  2 tablespoons lemon juice
-  2 teaspoons olive oil
-  1 teaspoon minced garlic

DIRECTIONS

Start barbecue or preheat oven to 425 degrees F.

Brush fish with 1 teaspoon of oil on both sides. Barbecue or bake fish for 10 minutes per inch thickness, or until if flakes easily when pierced with a fork.

Meanwhile, in bowl combine mango, red peppers, green peppers, red onions, coriander, lemon juice, olive oil and garlic; mix thoroughly. Serve over fish.

Nutritional Information Per Serving (1/6 of recipe): Calories: 219, Fat: 8 g, Carbohydrate: 12 g, Fiber: 2 g, Protein: 26 g, Sodium: 111 mg, Cholesterol: 49 mg
Diabetic Exchanges: 1/3 Fruit, 1 Vegetable, 3-1/2 Very Lean Meat, 1 Fat

Source: The New Family Cookbook for People With Diabetes


OLD-FASHIONED BAKED CUSTARD

~Shared by Mary S., Nashville, TN

Makes: 3 cups (6 servings)

INGREDIENTS

-  3 large eggs, slightly beaten, or 3/4 cup egg substitute
-  2 tablespoons sugar
-  1/4 teaspoon salt
-  1/8 teaspoon ground nutmeg
-  2 cups fat-free milk
-  1/2 teaspoon pure vanilla extract
-  Pinch of ground cinnamon

DIRECTIONS

Preheat the oven to 325 degrees F.

In a large bowl, combine the eggs, sugar, salt, and nutmeg. Slowly stir in the milk and vanilla.

Pour 1/2 cup of custard into each of six 5-ounce custard cups. Sprinkle with cinnamon.

Set the filled custard cups in a shallow pan. Pour about 1 inch of hot water in the pan around the custard cups.

Bake on the center rack of the oven for 35 minutes, or until a knife inserted in the custard comes out clean. Serve hot, warm, or chilled.

Nutritional Information Per Serving: (1/2 cup) Calories: 82, Fat: 3 g, Cholesterol: 108 mg, Sodium: 171 mg, Carbohydrate: 8 g, Dietary Fiber: 0 mg, Sugars: 8 g, Protein: 6 g
Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Medium-Fat Meat

Source: The New Family Cookbook for People With Diabetes

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BANANA AND GRAPE SMOOTHIE

~Shared by Treva, NC

Please note that this is very thin so you can add less orange juice if you like them thicker.
 
1 cup purple grapes
1 banana
1/2 cup orange juice
 
Combine all ingredients in a blender and blend until well blended.
 
Makes 1 serving


GRILLED ROCK LOBSTER TAILS

~Shared by Mary S., Nashville, TN

1 tablespoon lemon juice
1/2 cup olive oil
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
2 (10 ounce) rock lobster tails

Preheat grill for high heat.  Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.  Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.  Yields: 2 servings


BLUE CHEESE DRESSING

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
 
   2 tbs. crumbled blue cheese or Roquefort
   2 tbs. Milk
   1/3 cup mayonnaise or sour cream
   Dash garlic powder, optional
   Salt and pepper

Combine all ingredients in a small bowl. Stir to blend. Chill.


CHICKEN FRIED STEAK

~Shared by Maggie, TX

Ingredients:
1/2 pound boneless beef sirloin steak (1/2 inch thick)
1/4 cup all-purpose flour
1/4 cup seasoned bread crumbs
1 egg
2 teaspoons water
3 tablespoons canola oil

Country Gravy:
2 tablespoons all-purpose flour
1-1/4 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon white pepper

Directions:
Flatten steak to 1/4-in. thickness. Cut into two serving-size pieces. Place flour and bread crumbs in separate shallow bowls. In another shallow bowl, beat egg and water. Coat steaks with flour, then dip into egg mixture and coat with crumbs.

In a large skillet, cook steaks in oil over medium heat for 1-2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.

For gravy, stir flour into pan drippings until blended, loosening browned bits. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.

Yield: 2 servings.

Source: Cooking for 2

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SWEET ONION AND HERB GRILLED CHICKEN

This can be made with any pieces of chicken you choose. The key is in the marinade.

6 servings

Marinade:
1 large sweet onion, chopped (about 2 cups)
1 cup lightly packed fresh basil leaves
1/2 cup lightly packed coarsely chopped fresh Italian parsley
3 tblsp olive oil
2 tblsp sherry vinegar
2 tblsp minced garlic

Chicken:
1 1/4 lb boneless skinless chicken breast halves
1 lb boneless skinless chicken thighs
1/2 tsp salt
1/2 tsp pepper
1/3 cup chopped fresh basil
 
1. Blend onion and 2 tablespoons water in blender until smooth, adding additional 1 tablespoon water if necessary. Strain through fine strainer into small bowl, pressing with spatula to extract juices; discard pulp. Return juice to blender, along with all remaining marinade ingredients; blend until smooth. Reserve 1/4 cup of the marinade; cover and refrigerate.

2. Pour remaining marinade in large resealable plastic bag. Add chicken, turning to coat. Refrigerate 6 to 8 hours or overnight, turning occasionally.

3. Heat grill. Remove chicken from marinade; discard remaining liquid. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once.

4. Sprinkle chicken with chopped basil; serve with reserved marinade.

Source: Epicurious


CROCK POT CHEESE & ARTICHOKE DIP

Ingredients:
 
8 ounces process American cheese (Velveeta)
1 can (10oz) 98% fat-free cream of mushroom soup
2 teaspoons Worcestershire sauce
1/4 cup evaporated milk
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
1/3 cup chopped roasted red pepper
1 can artichoke hearts, drained and coarsely chopped

Directions:

1. Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 2 to 3 hours, until melted.

2.  Stir well and serve with assorted crackers, bread cubes, or chips.


SPINACH RING AU FROMAGE

3 Tbs. butter or margarine, melted
3 Tbs. flour
1 cup milk
2 cups (1/2 lb.) shredded cheddar cheese
1-1/2 cups uncooked finely chopped spinach
1-1/2 cups breadcrumbs
1/2 tsp. salt
1/2 tsp. pepper
3 eggs, beaten

Melt butter in a heavy saucepan over low heat; blend in flour, stirring until smooth. Cook 3 to 4 minutes, stirring constantly. Gradually stir in milk; cook over low heat, stirring constantly, about 6 to 8 minutes or until thickened. Stir in remaining ingredients in order given. Spoon mixture into a well-greased 8-inch ring mold or 1-1/2 quart casserole. Bake at 325 for 50 minutes or until firm. Unmold on heated plate.

Source: Southern Living 1979 Annual Recipes


GROUND BEEF AND POTATO CASSEROLE

1 1/2 lb. ground beef
1/2 env. dry onion soup mix
1 tsp. salt
1/2 tsp. pepper
1 lb. frozen hash brown potatoes
2 tbsp. soy sauce
3/4 c. grated cheese
1 can cream of mushroom soup
1/2 soup can water

Brown meat and drain fat. Put into a large, greased casserole and sprinkle dry onion soup mix over meat. Top with frozen potatoes. Mix soup, water, salt, pepper, and soy sauce together until well blended. Pour over meat and potatoes. Cover with foil or lid and bake for 1 hour at 350 degrees. Remove lid and top with grated cheese. Bake for 15 minutes longer.

Serves 6.


LIME MADELEINES

4 eggs
2/3 cup sugar
1/4 tsp. salt
1 tbs. lime juice -- freshly squeezed
2 tsp. grated lime rind
1 cup cake flour -- sifted
1/2 cup unsalted butter -- melted and cooled
Confectioners' sugar for garnish

Preheat oven to 350 degrees F. Grease a Madeleine pan, or use a non- stick pan. Beat eggs, sugar, and salt on high speed until light, about 2 minutes. Blend in lime juice and grated lime rind. Gently fold in flour and then the cooled butter, two tbs. at a time. Batter should be loose, the consistency of sour cream. Spoon batter into the Madeleine pan, filling molds 2/3 full. Bake in the center of the oven 11 to 12 minutes, or until cookies are firm and begin to shrink from the sides of the pan. Press narrow ends of cookies to release them from the mold, or use the tip of a knife to help. Cool cookies on a wire rack, pattern side up. When ready to serve, arrange on a serving dish and sprinkle with sifted confectioners' sugar.

Yield: about 40 cookies, 2 cookies per serving.


BBQ COUNTRY STYLE RIBS

5 tsp. chili powder
2 1/2 tsp. liquid smoke
5 tsp. vinegar
2 1/2 tsp. garlic salt
2 1/2 c. water
3 lbs. beef country style ribs
1 c. BBQ sauce

Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet. Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2-2 hours (or 350 degrees on electric skillet). Remove and drain liquid. Pour BBQ sauce over ribs and place in oven (skillet) 1/2 hour to 1 hour - remove and enjoy.


MAPLE PECAN PIE

3/4 c maple syrup
1 small box sugar-free vanilla pudding mix (not instant)
3/4 c evaporated skim milk
1 egg
1 T brandy
1 c pecans
8" pastry shell

Preheat oven to 400°. In a small bowl, combine maple syrup, pudding mix, milk, egg, and brandy. Beat well until blended. Stir in nuts. Pour into unbaked pie shell.

Bake for 10 minutes. Reduce oven temperature to 325° and bake for another 35 to 40 minutes or until set in the middle. The pie will appear to be soft but will firm-up when cool.

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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