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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews, Reader Comments Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. The weather has been beautiful lately and has done a lot to brighten the spirits of many still without power. Of course, the cooler nights are such a benefit for them, too. Even the mosquitoes haven't gotten in the way of a wonderful renewal of tradition: neighbors talking to neighbors. I remember when families sat on the porch in the evening and actually talked to one another and their neighbors. There's almost nothing like friendship and those with neighbors are even more important. Hurricane Ike was able to forge many friendships. Imagine something so good from something so bad. A to Z Recipes is a neighborhood of friends sharing with friends, too. Whether it is a recipe for the Monthly Theme or a regular issue, sharing is what this publication is all about. Everything associated with A to Z Recipes is based upon friendship and sharing. Look at which friends did the sharing with you today (with almost 60 recipes!): Mary H., Montreal, Canada Jim D., WA State Jessica, Corfu, Greece Aafrin, Pune, India Marsha G., Rochester, IN Billie, Hayward, WI Patricia, Charlevoix, MI Larry J., Spring Hill, TN Treva, NC Jim D., WA State Mary S., Nashville, TN Johnny, LA Pat, Merritt Island, FL Dorie, IL Larry Holmes, Toronto, Canada Nancy F., Sacramento CA Luanne, FL Chris M., NM Marty B., Tell City, IN Linda H., Rosharon, TX Leasa, IA Jean, Syracuse, NY Lynn, Deep River, Ontario, Canada We'll see you here again on Wednesday, when I'll announce the new Monthly Theme topic, God willing. PS: The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!

Just a Pinch of Kindness

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. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

Repeated insults cloaked in humor, when said to a friend, is akin to wearing a clown suit to that friendship's funeral. ~ Yours truly 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!

Ramblings

Don't Go to Bed ~Shared by Mary H., Montreal, Canada I've heard it said don't go to bed while hanging on to sorrow, You may not have the chance to laugh with those you love tomorrow. You may not mean the words you speak when anger takes its toll, You may regret your actions  once you've lost your self-control. When you've lost your temper and you've said some hurtful things, Think about the heartache that your actions sometimes bring. You'll never get those moments back, such precious time to waste, And all because of things you said in anger and in haste. So if you're loving someone and your pride has settled in, You may not ever get the chance to say to them again... "I love you and I miss you and although we don't agree, I'll try to see your point of view, Please do the same for me." ~Author unknown 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!

Did You Know?

Herbs and Spices to "Spark-Up" your Food - Add Flavor Without Adding Calories By Becky Hand, Licensed & Registered Dietitian ~Shared by Jim D., WA State Wake up your taste buds! Cooking with herbs and spices will enhance the flavor of healthy foods without adding fat, salt, sugar, or calories. Herbs and spices contribute bright color, savory taste and sensational aroma. Tips for using herbs and spices: Avoid overwhelming a dish with too many seasonings, and never use two very strong herbs together. Instead, season with one strong flavor, and one milder flavor to complement the food. When cooking, add dried herbs early in the process, but use fresh herbs at the end for optimum flavor. Add herbs and spices to cold dishes several hours before serving to allow the flavors to blend. Fresh leaves should be chopped very finely. Exposing a greater number of surface cuts will allow the food to absorb more of the herb’s flavor. When necessary, a mortar and pestle can be kept in the kitchen to powder dry herbs. If doubling a recipe, you may not need to double the herbs. Use just 50% more. Dry herbs and spices carry more flavor than fresh. Use this guide when following a recipe: 1/4 teaspoon powder = 3/4 teaspoon dried = 2 teaspoons fresh. How to store herbs and spices: Proper storage is essential to retaining the flavor of herbs and spices. Dried herbs and spices should be kept in a cool, dry, and dark place. Storing right next to the stove, although convenient for cooking, is not the best location, because heat, air, and bright light destroy flavor. Store dry herbs and spices in tightly covered containers. Date dry herbs and spices when you buy them. Try to use them within one year. If you can’t smell the aroma of an herb when you rub it between your fingers, then it is time for a new supply. Treat fresh herbs like a bouquet of flowers: Snip the stems, stand the herbs in a glass of water, and refrigerate. To increase shelf life, freeze or dry fresh herbs. To freeze fresh herbs, wash and pat dry. Remove the leaves from the stems and store the leaves in a freezer bag. They can also be chopped and frozen in ice cube trays and then stored in a freezer bag. Guide to using Herbs and Spices Herb or Spice - Use to Enhance: Basil - Italian foods (especially tomatoes, pasta, chicken, fish and shellfish) Bay leaf - Bean or meat stews and soups Caraway - Cooked vegetables such as beets, cabbage, carrots, potatoes, turnips and winter squash Chervil - French cuisine, fish, shellfish, chicken, peas, green beans, tomatoes and salad greens Chili powder - Bean or meat stews and soups Chives - Sauces, soups, baked potatoes, salads, omelets, pasta, seafood and meat Cilantro - Mexican, Latin American and Asian cuisine; Rice, beans, fish, shellfish, poultry, vegetables, salsas and salads Cumin - Curried vegetables, poultry, fish and beans Curry - Indian or southeast Asian cuisine; Lamb or meat-based dishes and soups Dill (fresh) - Seafood, chicken, yogurt, cucumbers, green beans, tomatoes, potatoes and beets Dill (seeds) - Rice and fish dishes Ginger (dried) - Rice, chicken and marinades Mace - Baked goods, fruit dishes, carrots, broccoli, brussels sprouts and cauliflower Marjoram - Tomato-based dishes, fish, meat, poultry, eggs and vegetables Oregano - Italian and Greek cuisine; Meat and poultry dishes Paprika - Spanish dishes, potatoes, soups, stews, baked fish and salad dressings Rosemary - Mushrooms, roasted potatoes, stuffing, ripe melon, poultry and meats (especially grilled) Sage - Poultry stuffing, chicken, duck, pork, eggplant, and bean stews and soups Tarragon - Chicken, veal, fish, shellfish, eggs, salad dressings, tomatoes, mushrooms and carrots Thyme - Fish, shellfish, poultry, tomatoes, beans, eggplant, mushrooms, potatoes, and summer squash Turmeric - Indian cuisine; Adds color and taste to potatoes and light-colored vegetables 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!

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: Favorite Side Dish Recipes Just about every meat eater has a favorite dish they enjoy served alongside. And we chicken lovers probably could list off several dishes that make our bird the best. Whether it is pork, seafood, venison, you have it - there's a side dish that makes everything better. (We will do salads later so do not include them in this issue, ok?) Join in the fun by sharing your favorite "sides" in our current Monthly Theme topic of Favorite Side Dish Recipes. 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 Favorite Side Dish 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. Please use this email link to submit a recipe for theme recipes: Favorite Side Dish Recipes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day 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 for posting items in A to Z Recipes newsletters are: 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. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Favorite Side Dish Recipes. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Favorite Side Dish Recipes has a deadline of September 30, 2008, and will be posted on October 5, 2008. Please use this email link to submit a recipe for theme recipes: Favorite Side Dish Recipes As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our September Birthday Babies: 1st Cindy W. in New Hampshire 1st Barbara B. in Refugio, Texas 1st Janet P. in Jacksonville, Florida 1st Melody L. in Dalton, Georgia 3rd Patricia W. in Anahuac, Texas 3rd Steve in Virginia 6th Lois in Valrico, Florida 6th Janet E. in Ligonier, Pennsylvania 7th Sandy in Snohomish, Washington 7th Dawn H. in Knoxville, Iowa 7th Linda P., in Durham, Ontario, Canada 7th Anna L. in Galveston, Texas (mother to Maggie) 8th Theresa C. in Pennsylvania 8th Wilma S. in Golden, Colorado 8th Gina H. in Independence, Missouri 9th Debbie in Dallas, Texas 10th Carrol G. in Scandia, Kansas 10th Laurie G. in Prairieville, Louisiana 10th Shary in Algoma, Wisconsin 14th Jackie N. in Columbus, Ohio 14th Elvera in Fairbury, Nebraska 14th Monica M. in Navarre, Florida 15th William (Uncle Bill) A. in Burnaby, B.C., Canada 15th Sandra P. in Phoenix, Arizona 16th Marie in Fleming Island, Florida 17th Judy P. in San Jose, California 18th Rita K. in Niceville, Florida 18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in Auckland) 18th James G. in Mankato, Kansas 19th Loretta A. in Virgie, Kentucky 19th Jill R. in Masury, Ohio 20th Patricia in Charlevoix, Michigan 21st Gordon M. in Cape Ray, Newfoundland 21st TommyJohn in Virginia Beach, Virginia 22nd Joanna H. (daughter to Maggie) in Texas City, Texas 23rd Dustin in New Johnsonville, Tennessee 24th Nina S. in Chicago, Illinois 25th Marlene D. in Copemish, Michigan 25th Carmi in Lake of the Woods, Virginia 26th Jami L. in Keokuk, Iowa 26th Sharon S. in Rochester, New York 27th Gail D. in Des Plaines, Illinois 27th Cameron (son to Lisa) in Belmont, North Carolina 27th Millie in Isle of Palms, South Carolina 27th Lisa in Idaho Falls, Idaho 28th Timothy S. in Anthony, Kansas 29th Melissa in Murray, Kentucky 29th Margie in North Carolina 30th Jan in Bakersfield, California Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

Obtainable Affirmations ~Shared by Jessica, Corfu, Greece 1. As I let go of my feelings of guilt, I am in touch with my inner sociopath. 2. I have the power to channel my imagination into ever-soaring levels of suspicion and paranoia. 3. I assume full responsibility for my actions, except the ones that are someone else's fault. 4. I no longer need to punish, deceive, or compromise myself, unless I want to stay employed. 5. In some cultures what I do would be considered normal. 6. Having control over myself is almost as good as having control over others. 7. My intuition nearly makes up for my lack of self-judgment. 8. I honor my personality flaws for without them I would have no personality at all. 9. I am grateful that I am not as judgmental as all those censorious, self-righteous people around me. 10. I am willing to make the mistakes if someone else is willing to learn from them. Then the Fight Started.....  ~Shared by Aafrin, Pune, India When I got home last night, my wife demanded that I take her someplace expensive - so, I took her to a gas station.  And then the fight started.....  After retiring, I went to the Social Security office to apply for Social Security. The woman behind the counter asked me for my driver's license to verify my age. I looked in my pockets and realized I had left my wallet at home. I told the woman that I was very sorry, but I would have to go home and come back later. The woman said, 'Unbutton your shirt' .So I opened my shirt revealing my curly silver hair. She said, 'That silver hair on your chest is proof enough for me' and she processed my Social Security application. When I got home, I excitedly told my wife about my experience at the Social Security office. She said, 'You should have dropped your pants. You might have gotten disability, too'.  And then the fight started.....  My wife and I were sitting at a table at my high school reunion, and I kept staring at a drunken lady swigging her drink as she sat alone at a nearby table. My wife asked, 'Do you know her?' 'Yes,' I sighed, 'she's my old girlfriend. I understand she took to drinking right after we split up those many years ago, and I hear she hasn't been sober since. ''My God!' says my wife, 'Who would think a person could go on celebrating that long?' And then the fight started..... I rear-ended a car this morning. So, there we were alongside the road and slowly the other driver got out of his car. You know how sometimes you just get so stressed out and little things just seem funny? Yeah, well I couldn't believe it - he was a dwarf. .He stormed over to my car, looked up at me, and shouted, 'I AM NOT HAPPY! ' So, I looked down at him and said, 'Well, then which one are you?'  And then the fight started..... 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!

Regional Recipes

ILLINOIS FRIENDSHIP COOKIES Friendship is something of which we could all use more. Of course, cookies by the same name are nice, too! This recipe was a fourth-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Agnes Da Costa of Countryside, Illinois. 2 1/4 cup Unsifted all-purpose flour  3/4 cup Vegetable oil  1/2 cup Sugar  1 Egg  1/4 cup Pure maple syrup  1/4 cup Sorghum molasses  2 teaspoon Baking soda  1 teaspoon Ground ginger  1/2 teaspoon Cinnamon  1/2 teaspoon Ground cardamom  1/4 teaspoon Salt  Additional sugar for coating  1. Heat oven to 350 degrees. Have ungreased baking sheet(s) ready. 2. Combine all ingredients, except sugar for coating, in large bowl of an electric mixer. Beat on low speed until combined. Refrigerate to firm dough slightly, about 20 minutes. 3. Roll into large balls, using 1/4 cup dough each for large cookies or a scant tablespoon for smaller cookies (dough will be soft). Roll in additional sugar to coat. Arrange on baking sheet, spacing them 3 inches apart. 4. Bake until set, about 15 minutes for large cookies and 10 minutes for smaller ones. Cool on baking sheet 1 minute before transferring to wire rack to cool. Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews, Reader Comments

Maggie and AZ family, Wado, for having an issue for Native Americans. I really enjoyed this issue.  Marsha G., in Rochester, Indiana Marsha, all the thanks go to Patricia in Charlevoix, Michigan. She did an outstanding job on that (and every!) issue. She will love hearing how much you enjoyed it. ~Maggie 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) Your comments (how was it? is it a "keeper"?) 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!

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind SUGAR-TOP COFFEE CAKE ~Shared by Billie, Hayward, WI I'm submitting another family favorite for the newsletter. Okay, there's a small story is behind this recipe too. Isn't there always?  I love to cook and bake. I'm always on the lookout for recipes from my childhood and my partner's childhood. I scour second-hand shops, garage sales and auctions for the books that might have these recipes. Last fall, I found a Farm Journal Cookbook with a copyright date of 1959. It's in very good used condition and the one dollar price was irresistible. Several recipes brought back memories of farm living during the early to mid 60's. But I found the one recipe we use as a special desert the most. I'm enclosing it for others to enjoy. I have a funny feeling that this was a "secret family recipe" at one time, but you know how I feel about those recipes...they're so good they need to be shared. 1 Egg 3/4 Cup Sugar  1Tablespoon Melted Butter 1 Cup Sour Cream 1 teaspoon Vanilla 1 1/2 Cup Sifted Flour 2 teaspoons Baking Powder 3/4 teaspoon Salt Brown Sugar Topping Beat egg until frothy; beat in sugar and butter. Cream until light and fluffy. Add sour cream and vanilla; blend well. Sift dry ingredients together; add to sour cream mixture. Blend well. Pour into 8 inch square pan. Sprinkle with Brown Sugar Topping. Brown Sugar Topping:  1/2 Cup firmly packed Brown Sugar 2 Teaspoons Flour 1/2 Teaspoons of Cinnamon 2 Tablespoons Softened Butter Mix until crumbly. Bake in Moderate Oven (375F) 25-30 minutes, or until cake tests done. Serve warm. Makes 6 servings Source: 1959 Farm Journal Cookbook HUNGARIAN GOULASH ~Shared by Patricia, Charlevoix, MI 1 1/2 pounds stewing beef, cut into cubes 1/3 cup fat 2 medium onions, chopped 2 tablespoons flour 1/2 to 3/4 tablespoons salt 1 tablespoon paprika Dash thyme 2 cups canned tomatoes 1 8-ounce can seasoned tomato sauce 3 beef bouillon cubes Garlic salt Combine flour, salt, paprika and thyme. Brown beef slowly in fat. Add onions. Drain tomatoes, reserving the liquid, and adding water to liquid to make 11/2 cups. When meat is brown, sprinkle flour mixture over it. Add liquid, then the rest of the ingredients. Cook at simmer for 1 1/2 hours. Serve over egg noodles. SHORTCUT CARROT CAKE ~Shared by Treva, NC Prep Time: 30 min Total Time:1 hr  Makes:18 servings 1 pkg. (2-layer size) spice cake mix  2 cups shredded carrots (about 1/2 lb.)  1 can (8 oz.) crushed pineapple, drained  1 cup PLANTERS Chopped Pecans, divided  2 pkg. (8 oz. Each) PHILADELPHIA Cream Cheese, softened  2 cups powdered sugar  1 tub (8 oz.) COOL WHIP Whipped Topping, thawed  PREHEAT oven to 350°F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. Or until toothpick inserted in centers comes out clean. Cool.  MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.  PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve. PEABODY HOTEL MUFFINS ~Shared by Larry J., Spring Hill, TN INGREDIENTS: 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 4 tablespoons sugar 1 egg 4 tablespoons melted butter 1 cup milk 1 teaspoon vanilla  TO PREPARE:  Sift together flour, baking powder, salt, and sugar. Beat egg; add butter to egg and beat again; add milk and vanilla and beat again. Combine liquid and dry ingredients; stir quickly until dry ingredients are just moist. Put quickly into greased muffin tin. Bake 20 minutes at 450 degrees. HINT: Do not grease sides of muffin tins. Do not mix batter very well; definitely not with mixer. Do not drop batter; slide off spoon with spatula. YIELD: 12 muffins Source: The Junior League "Little Rock Cooks" CUBAN MEATBALL KABOBS ~Shared by Jessica, Corfu, Greece Salsa: 1 cup mild or medium chunky salsa  1 cup peeled, diced ripe mango OR peaches  2 tablespoons coarsely chopped cilantro Meatballs: 1 pound lean ground beef  3/4 cup Quaker® Oats (quick or old fashioned, uncooked)  3/4 cup finely chopped red onion  1/4 cup fat-free milk  1 clove garlic, minced  1 1/2 tablespoons coarsely chopped fresh cilantro  1 teaspoon dried oregano leaves  3/4 teaspoon salt (optional)  1/2 teaspoon ground cumin  6 (6-inch) corn or flour tortillas, warmed For salsa, combine all ingredients in medium bowl; mix well. Set aside.  For meatballs, combine all ingredients in large bowl, mixing lightly but thoroughly. Shape into eighteen 1 1/2-inch meatballs; arrange on six metal skewers.  Broil meatballs 4 to 5 inches from heat source 5 to 8 minutes on each side or until beef is not pink in center and juices show no pink color.  Remove meatballs from skewers; serve with reserved salsa and tortillas.  Makes 6 servings. Tip: To warm tortillas, stack between microwave-safe paper towels. Microwave on HIGH 15 to 30 seconds or until warm. Nutritional Information: 1/6 of recipe: Calories 340, Calories from Fat 170, Total Fat 19g, Saturated Fat 7g, Cholesterol 60mg, Sodium 290mg, Total Carbohydrates 28g, Dietary Fiber 4g, Protein 19g, Total Sugars 4g. Source: The Quaker Oatmeal Company. PHANTOM PUNCH ~Shared by Treva, NC 1 quart of Orange Juice  1 quart of Seltzer Water or Club Soda  1/2 Gallon of Sherbet  Apple Pieces  Raisins  Tangerine Slices  Grape Juice  Using a muffin tin, make 6 phantom faces by freezing apple pieces, raisins, and tangerine slices in grape juice.  Combine the liquid ingredients in a large bowl.  Float the faces on the mixture. Complete by slicing sherbet into small squares and float on top.  Serves 8-10 CAJUN RUB ~Shared by Jim D., WA State Makes about 1/2 cup  2 tablespoons paprika 2 teaspoons salt 2 teaspoons onion powder 2 teaspoons garlic powder 2 teaspoons cayenne 1 1/2 teaspoons ground white pepper 1/2 teaspoon ground black pepper 1 teaspoon dry thyme leaves 1 teaspoon oregano leaves  Cooking Directions In a jar with a tight sealing lid, shake together all the ingredients.  Store in jar.  Can be used on pork chops, small roast or tenderloin.  Serving Suggestions Rubs combine with the juices drawn from the meat and work like a dry marinade. Grill or cook the roast according to the proper cooking preparation tips.  Source: FoodReference.com. BUTTERSCOTCH BLONDIES ~Shared by Mary S., Nashville, TN 3/4 butter or margarine -- softened (1 1/2 sticks) 3/4 cup packed light brown sugar 1/2 cup granulated sugar 2 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 10 ounce package butterscotch chips 1 cup chopped nuts (optional) Heat oven to 350 degrees F. Grease 13x9x2-inch baking pan. Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in butterscotch chips and nuts, if desired. Spread into prepared pan. Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack. Cut into bars. CREAMY FRUIT COCKTAIL ~Shared by Treva, NC 1 package (4 oz.) instant vanilla pudding  1 can crushed pineapples, undrained  1 cup diced apples  1 cup diced pears, drained  1 cup peaches, diced and drained  1 cup grapes (green or red), halved and seeded.  1/2 cup flaked coconut (optional)  1/2 cup chopped walnuts (optional)  1 small container Cool Whip, thawed  Mix dry pudding and pineapple with juice in large bowl.  Fold in Cool Whip.  Add all remaining ingredients and stir until well blended.  Refrigerate at least 2 hours before serving.  WHITE SAUCE ~Shared by Johnny, LA 1 C. whole milk  2 Tbsp. butter  1/2 C. granulated sugar  1 tsp. vanilla  1 Tbsp. flour Dash of salt Mix all ingredients together and bring to a boil for 3 - 4 minutes, stirring constantly.  Set a side for 5 minutes, pour about 1/2 mixture on warm bread pudding and place the remainder of sauce in a serving bowl for those that desire that little extra.  Best served warm, but great at room temperature. BRAISED CELERY AND RED PEPPER ~Shared by Pat, Merritt Island, FL (4 servings) 1 Tbs olive oil  4 C celery, cut into 2” lengths (about 8 stalks) 1 small red bell pepper, cut into 1” squares 1/2 C chicken broth  1/2 tsp oregano 1 clove garlic, sliced  1/4 tsp salt 1/4 tsp pepper Heat oil in a large heavy skillet over medium high heat. Add the celery and cook, stirring occasionally, for 4 minutes. Add the red pepper, chicken broth, oregano, garlic, salt and pepper. Reduce heat to low cover and cook for 6 minutes. Increase heat to medium-high and cook uncovered for 4-6 minutes, stirring occasionally, or until most of the liquid has evaporated and vegetables are glazed. Source: Unknown CHOCOLATE "TATER" FUDGE ~Shared by Treva, NC 2 medium potatoes (about 10 ounces) peeled and cut into chunks 1 to 2 Tablespoons milk 1 6 ounce package semi sweet chocolate morsels (1 cup) 1 cup peanut butter 1 tsp. vanilla 3 cups powdered sugar 1 cup finely chopped peanuts In a large saucepan cook potatoes covered in boiling water for 20 mins. or until very tender.  Drain and mash with just enough of the milk to make fluffy and set aside. (Should be 2/3 cup of potatoes)  In a heavy 3 quart saucepan heat chocolate pieces over very, very low heat until melted, stirring constantly. Remove from heat and stir in potatoes, peanut butter and vanilla. Stir in powdered sugar. Stir half the peanuts into mixture. Turn mixture into a 9X9 baking pan. Press down evenly. Sprinkle with remaining peanuts, press them down lightly into candy. Cover and chill until firm.  Makes about 2 1/4 lbs. of candy. PINK SALAD ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator http://groups.yahoo.com/group/A2ZRecipes/ 1 can cherry pie filling 1 can Eagle Brand milk 1 can crushed pineapple 1 C. small marshmallows 1 carton Cool Whip Mix cherry pie filling and Eagle Brand milk. Add crushed pineapple (do not drain), marshmallows and Cool Whip. Mix well. Chill until served. SPICED CHICKEN WITH CURRY SAUCE ~Shared by Larry Holmes, Toronto, Canada 6 boneless chicken breasts with skin on. Spice Paste 1/4 cup olive oil 2 tablespoons lime juice 1 tablespoon chopped fresh thyme leaves OR 1/2 teaspoon dried 2 cloves garlic, chopped 1 teaspoon paprika 1 teaspoon allspice 1/2 teaspoon cayenne 1/4 teaspoon ground cloves salt and freshly ground pepper to taste Curry Coconut Sauce 2 tablespoons vegetable oil 1 large onion, chopped 3 cloves garlic, minced 1 tablespoon finely chopped ginger 1 teaspoon curry powder 1/4 cup mango chutney 1 cup chicken stock 1 tablespoon lemon juiced 1/2 cup coconut milk salt and freshly ground pepper to taste  3 tablespoons chopped fresh coriander or mint. Trim chicken of any excess skin or fat. In a food processor or by hand combine 3 tablespoons of oil and the next nine ingredients. Spread over chicken breasts and under skin. Marinate for 2 hours or overnight in refrigerator. Preheat oven to 400 degrees F. In a non-stick skillet, on medium-high heat, add remaining oil . Brown chicken, skin side down, for 3 minutes. Turn over and cook another 2 minutes. Remove to a baking dish. Bake for 20 minutes or until chicken juices are clear. To make sauce: drain fat from skillet and add oil. On medium heat, saute onion until softened, about 4 minutes. Add garlic, ginger and curry powder and cook another 2 minutes or until well incorporated. Mix in chutney and chicken stock. Bring to a boil, reduce heat and simmer for 5 to 7 minutes. Add lemon juice and coconut milk; season with salt and pepper and bring to a boil. Reduce until slightly thickened, about 3 to 5 minutes. Strain sauce, return to skillet and stir in coriander or mint.  Place chicken on serving dish and drizzle with sauce. Makes 6 servings. HONEY PASSION FRUIT BLUEBERRY CUPCAKES ~Shared by Treva, NC Makes 12-14 cupcakes 2 cups unbleached all-purpose flour  1/2 teaspoon baking soda  1/2 teaspoon baking powder  1/2 teaspoon salt  3/4 cup passion fruit nectar  1/4 cup buttermilk  1/2 cup butter, softened  1/2 cup Wildflower honey, or other mild-flavored honey  2 large eggs 1 cup (4 oz.) fresh blueberries  Preheat oven to 350° F. Sift together flour, baking soda, baking powder and salt; set aside. In a liquid measure, combine passion fruit nectar and buttermilk; set aside. In a mixing bowl, cream butter until fluffy. Add honey; mix well. Add eggs, one at a time. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the passion fruit mixture. Add remaining dry ingredients until just combined. Gently fold in blueberries. Fill paper-lined muffin tins 2/3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Honey Passion Fruit Whipped Cream (below), if desired. Honey Passion Fruit Whipped Cream  Makes 1 cup 1 cup heavy whipping cream  1 Tablespoon Wildflower honey, or other mild-flavored honey  2 Tablespoons passion fruit nectar  In a mixing bowl, combine whipping cream, honey and passion fruit nectar. Beat until peaks form. Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults. BAKED EGGS AND BACON IN TOAST CUPS ~Shared by Nancy F., Sacramento CA Ingredients: Crisco® Butter No Stick Cooking Spray  6 slices white bread, crust removed  6 large eggs Salt and pepper  3 slices bacon, cooked and crumbled 1/2 cup (2 ounces) shredded Cheddar cheese  Chopped chives or parsley for garnish Instructions: Preheat oven to 350 degrees F. Spray 6 muffin cups and both sides of trimmed bread slices lightly with no-stick cooking spray. Press one slice into each cup so that corners are over edges of cup. Bake 5 to 6 minutes, or until lightly toasted. Remove from oven. Break one egg into each cup. Season with salt and pepper. Sprinkle eggs with bacon and cheese. Bake 15 to 20 minutes, or until eggs are set. Garnish with chives; serve. Serves 3 to 6. Source: Crisco CREAMED CORN ~Shared by Luanne, FL Another good side dish, except who needs anything more!! Makes: 6 servings, 1/2 cup each 2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed  2 Tbsp. milk  1 can (14-3/4 oz) cream-style corn  1 pkg. (10 oz.) frozen corn, thawed  1/2 cup shredded sharp cheddar cheese  1/3 cup sliced green onions  1-2 dashes hot sauce (optional) Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently. Add cream-style and thawed frozen corn; stir. Cook 4 min. or until heated through, stirring occasionally. Spoon into serving dish; sprinkle with Cheddar cheese and onions. MARBLED CHOCOLATE BANANA BREAD ~Shared by Treva, NC 2 cups all purpose flour 3/4 tsp baking soda 1/2 tsp salt 1 cup sugar 1/4 cup butter, softened 1 & 1/2 cups mashed ripe bananas (about 3 bananas) 2 eggs 1/3 cup plain yogurt 1/2 cup semisweet chocolate chips Preheat oven to 350 deg. Combine flour, soda and salt, stirring to blend. Place sugar butter in mixer bowl and cream at low speed until well blended. Add bananas, eggs, and yogurt. Beat until blended. Add flour and beat just until blended. Place chocolate chips in a medium microwave safe bowl and microwave about 1 minute or until almost melted. Stir until smooth. Allow to cool slightly. Add 1 cup batter to chocolate. Stir until well mixed. Spoon chocolate batter alternately with plain batter into an 8 1/2x4-1/2 " loaf pan coated with cooking oil spray. Swirl batters together using a knife. Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan. Cool completely on a wire rack. ICE CREAM CONE CUPCAKES ~Shared by Chris M., NM 1 package dry cake mix (any flavor) 24 cake cup ice cream cones – the flat bottom ones water, oil and eggs per cake mix directions on box Preheat oven to 350F.  Mix cake mix per directions on box. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors".  Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full. Bake 15 to 20 minutes or until done. Cool on a wire rack. Let cool completely if frosting, Use any flavor of frosting. Use sprinkles to decorate as well. Makes 18 to 24 cupcakes. Source: Nancy's Kitchen http://www.nancyskitchen.com CHEESE NUGGET POTATO ROUNDS ~Shared by Marty B., Tell City, IN 4 medium potatoes (red) peeled and cut into 3/4 in slices 3 oz. Neufchatel or light cream cheese, softened 1/3 c. sliced green onion 4 Tbs. Molly McButter all natural cheese flavored sprinkles Cook potatoes in boiling water about 10 minutes or until tender, drain. With a spoon, scoop out a small portion of each potato slice, leaving a 1/2 inch shell. Mix potato pulp with remaining ingredients until smooth. Fill slices with mixture. Place on a greased baking sheet and bake at 400* for 10-12 minutes until browned. Serves 8, 74 calories each. TOMATO GARDEN CASSEROLE ~Shared by Treva, NC 3 cups tomatoes, peeled and cut into wedges 1 cup (4oz) shredded cheddar cheese 1 cup dry bread crumbs 1 cup chopped green pepper 1 small onion; diced 1/4 cup butter; melted 1/2 tsp Salt dash paprika Preheat oven to 300 deg. Grease a 1 & 1/2 quart casserole. Combine all ingredients; turn into casserole. Bake until vegetables are tender, about 45 minutes. If you wish, you may mix 1/4 cup melted butter with 1/2 cup dry bread crumbs and 1/4 cup cheddar cheese and sprinkle over the top in the last 15 minutes of cooking. ICE CREAM SOUP ~Shared by Aafrin, Pune, India Believe It Or Not! Ice cream soup - what a treat! How simple can you get?  4 - 6 big scoops of the ice cream of your choice  1/4 cup chocolate syrup or hot fudge  1/2 pint of whipping cream, whipped  Garnish: raspberries  Scoop the ice cream into bowls and let it melt.  With the chocolate syrup, make a pretty design on top of each serving.  Add a dollop of whipped cream to each serving, and garnish.  Makes 4-6 Servings  BUTTERNUT SQUASH STRATA ~Shared by Linda H., Rosharon, TX 4 slices cracked wheat bread 2 cups peeled and sliced butternut squash  8 ounces sharp cheddar cheese, grated 2 tablespoons butter, melted 1 1/2 cups milk 3 eggs 1/4 cup minced onion 1/2 teaspoons salt 1/2 teaspoon dry mustard cayenne pepper  Butter a 9-inch baking dish. Line the dish with the bread.  Bring a large pot of salted water to a boil. Add the squash to the boiling water and boil for 3 to 5 minutes, until tender. Drain, plunge the squash into cold water to stop the cooking, and drain again. Pat dry.  Combine the squash, cheese, and butter in a large mixing bowl. Toss to mix. Layer the squash mixture on top of the bread.  In a medium-size mixing bowl, beat together the milk, eggs, onion, salt, dry mustard, and cayenne to taste. Pour over the casserole.  Refrigerate the strata for at least 1 hour, up to overnight.  Preheat the oven to 350F. Bake the strata for 40 to 50 minutes, until it is puffed, set, and browned. Let the strata sit for about 5 minutes before serving.  Serves 4. MINTED MELON BALLS ~Shared by Treva, NC 1/4 cup sugar  1/4 cup water  3 TBSP fresh mint leaves, chopped  1/2 tsp lemon juice  3 cups honeydew melons balls, chilled  Additional mint leaves  Place sugar and water in a 2-cup glass measuring cup or microwavable bowl. Microwave, uncovered, at 100% power (700 watts) 2 to 2 & 1/2 minutes until mixture is rapidly boiling and sugar is dissolved. Stir in mint leaves and lemon juice. Allow to steep 20 minutes. Strain out mint leaves. Cover syrup and chill. To serve, drain melon balls well. Spoon into six individual dishes. Pour syrup over melon and garnish with additional mint leaves. RED APPLESAUCE SALAD ~Shared by Leasa, IA  Here is one of 2 side "salad" recipes that my mom made while we were visiting over Memorial Weekend. Very simple and very tasty! 2 small boxes Cherry Jell-o or 1 large box (I used sugar free) 1 C boiling water 1/4 C red hot candies 2 C applesauce (I used unsweetened)  Dissolve candies in boiling water, add Jell-o. Stir to dissolve. Add applesauce, stirring until mixed. Pour into mold or pretty dish and chill until set.  **Mom's note: 1/2 recipe is enough for 4-6 servings Source: My mom CROCK POT KIELBASA ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP 1 jar cherries 1 large can chunk pineapple 1 jar sweet and sour sauce 1 cup water 2-3 lb. kielbasa Cut up kielbasa in bite sizes. Mix all ingredients but meat together including the juice in the cherries and pineapple. Add meat and stir. Cook on slow about 2 to 3 hours. You may want to double the ingredients if using a large crock pot. SWEET AND SOUR ROCKFISH WITH BOK CHOY ~Shared by Treva, NC This recipe serves: 4  Preparation time: 15 minutes  Cooking time: 20 minutes  Ingredients 1/2 cup rice vinegar 1/2 cup sugar 1/4 cup tomato juice 4 rockfish fillets, about 4 to 6 ounces each salt to taste freshly ground black pepper 1 cup low-sodium chicken broth 1 head bok choy, washed and cut into 1-inch lengths Cooking Instructions 1. To make the sweet and sour sauce, combine the sugar and vinegar and cook over medium heat until the mixture becomes syrupy, about 3 to 5 minutes. Remove from heat, slowly whisk in the tomato juice and set aside.  2. Season the rockfish fillets with salt and pepper. Heat 1 teaspoon of oil in a nonstick pan over high heat. Add the fillets and cook until they are cooked through, about 2 to 3 minutes on each side.  3. Remove the pan from the heat and transfer the fillets to a platter. Add the chicken broth to the same pan and bring it to a boil. Add the bok choy, season with salt and pepper and cook until it is just tender, about 6 minutes. JELL-O COOKIES ~Shared by Patricia, Charlevoix, MI 1/2 cup sugar 3/4 cup butter 1-3 ounce package red Jell-O 2 eggs 1 teaspoon vanilla 1/4 teaspoon salt 1 teaspoon baking powder 2 1/2 cups flour Preheat oven to 350 degrees. Cream together sugar, butter, Jell-O, eggs and vanilla. Add salt, flour and baking powder; mix till well combined. Form into small balls and flatten on cookie sheet. Bake for 6 to 8 minutes. Cool on wire rack. SPICY TOMATILLO AND PINEAPPLE SALSA ~Shared by Jim D., WA State Be sure to use a ripe pineapple. Tomatillos are very tart—blanching softens their texture and their sour edge. Makes 2 cups 6 small tomatillos (about 8 ounces), husked  1/2 large pineapple , cut into 1/2-inch cubes (about 3 cups)  1 chipotle chile en adobo , minced (about 1 teaspoon)  1 teaspoon lime juice  Table salt  1. Bring 1 quart water to boil in small saucepan over high heat; boil tomatillos until skins start to pucker, about 5 minutes. With slotted spoon, remove tomatillos to bowl of ice water to stop cooking. When cool enough to handle, core tomatillos and cut into 1/2-inch cubes. 2. Toss tomatillos, pineapple, chipotle chile, lime juice, and salt to taste in medium bowl. Cover and refrigerate at least 30 minutes to blend flavors. STEP BY STEP: Preparing the Pineapple  1. Slice 1 inch off top and bottom. Standing pineapple on one end, cut off strips of skin from top to bottom.  2. Quarter pineapple lengthwise. Place each quarter on its side and cut out light-colored piece of core.  3. Cut pineapple lengthwise into 3/4-inch strips. Turn 90 degrees and cut crosswise into 1/2-inch pieces, (or dice as recipe instructs).  Source: Cooks.com 9-LAYER DIP FROM TGI FRIDAYS ~Shared by Treva, NC 2 Strip Lean Bacon  1 (16 ounce) can refried beans (plain)  1/2 cup sour cream  1/2 teaspoon taco seasoning  3/4 cup shredded cheddar cheese  3/4 cup guacamole  1/3 cup diced tomatoes  1 tablespoon fresh cilantro, finely chopped  2 tablespoon sliced black olives  2 tablespoon finely sliced green onions  Fry diced bacon until done, add refried beans and cook slowly and stir frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside. To build 9 layer dip place ingredients in this order on a shallow serving platter: Spread refried beans to about 1 inch thick. 1/2 cup of the shredded cheese, cup sour cream, guacamole, diced tomatoes, diced cilantro, black olives, and sliced green onion. Add 1/4 cup cheese over top for garnish. Serve it with corn chips and side with your favorite cold beverage of choice.  GERMAN-STYLE PORK CHOPS 'N RED CABBAGE ~Shared by Mary S., Nashville, TN 6 center loin pork chops -- cut 1/2-inch thick 2 teaspoons oil 1 teaspoon salt 1/4 teaspoon dried sage and thyme leaves 1/8 teaspoon pepper 2/3 cup water 2 slices bacon -- cut in 1-inch pieces 4 cups coarsely shredded red cabbage 1 cup onion slices 1/2 cup water 1/4 cup vinegar 1/4 cup packed brown sugar 2 cups sliced pears Heat oil in large skillet. Brown pork chops over medium-high heat. Sprinkle with salt, sage, thyme and pepper. Add water. Cover; cook over medium-low heat 50 to 60 minutes or until pork chops are tender. Meanwhile, cook bacon in Dutch oven until crisp. Add cabbage and onions. Cook and stir over medium heat 5 minutes. Add 1/2 cup water, vinegar and brown sugar; mix well. Cover; simmer 15 minutes. Add pears; bring to a boil. Serve pork chops on top of cabbage. POPEYE'S BUTTERMILK BISCUITS ~Shared by Johnny, LA 2 cups all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup butter (1 stick), cold 1/2 cup buttermilk 1/4 cup milk To brush on top: 2 tablespoons butter, melted Preheat oven to 400° F. Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl. Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain. Add buttermilk and milk and stir with a spoon until dough forms. Roll out to 1/2-inch thick on a floured surface. Cut biscuits with a 3-inch biscuit cutter and arrange on a lightly-greased or parchment paper-lined baking sheet. Bake for 22 to 24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter. This recipe yields 10 biscuits. Comments: This year the number one Cajun-style restaurant celebrates its 30th birthday with 1,620 stores worldwide. But Popeye's didn't start out with the name that most people associate with a certain spinach-eating cartoon character. When Al Copeland opened his first Southern-fried chicken stand in New Orleans in 1972, it was called Chicken On The Run. The name was later changed to "Popeye's" after Gene Hackman's character in the movie "The French Connection." In addition to great spicy fried chicken, Popeye's serves up wonderful biscuits that we can now easily duplicate at home. The secret is to cut cold butter into the mix with a pastry knife so that the biscuits turn out flaky and tender like the real deal. Source: Todd Wilbur's Top Secret Recipes MUSHROOM RAGOUT ~Shared by Treva, NC This recipe serves: 6  Preparation time: 25 minutes  Cooking time: 10 minutes  1 & 1/2 tablespoons olive oil 1 & 1/2 tablespoons chopped shallots 3 cups sliced mushrooms 12 plum tomatoes, quartered and skinned 2 sprigs fresh tarragon salt to taste freshly ground black pepper 1. Heat the oil in a skillet over medium heat. Add the shallots and cook until they begin to soften, about 2 minutes.  2. Turn the heat to medium-high, add the mushrooms, and saute 2 minutes more.  3. Add the tomatoes, tarragon, salt and pepper. Heat thoroughly. If using canned tomatoes, simmer for 30 minutes to reduce the acidic taste.  4. Adjust the salt and pepper to taste. (This can be made ahead and kept in the refrigerator for up to 2 days.)  TONY ASPLER’S MUSTARD LAMB ~Shared by Larry Holmes, Toronto, Canada (Tony Aspler is perhaps Canada’s most widely read wine writer.) 1 boneless leg of lamb (4 to 6 pounds) Marinade: 1/2 cup Dijon mustard 2 tablespoons soy sauce 1 clove garlic, minced 1 teaspoons ground rosemary 1/4 teaspoon ginger 1 tablespoon olive oil Marinade: Ina bowl blend together the first five ingredients; beat in olive oil, a few drops at a time, until creamy. With rubber spatula, spread mixture over leg of lamb and refrigerate for several hours.  Roast at 350 degrees for 25 minutes per pound for medium rare or until meat thermometer reaches 150 degrees F. Serves 6 persons CRANBERRY JUICE PUNCH ~Shared by Marty B., Tell City, IN 1 qt. cranberry juice cocktail, chilled 1 qt. apple juice, chilled 4 to 5 16 oz. bottles 7-up, chilled Mix juices in a punch bowl. When ready to serve, slowly pour in 7-up. Float ice ring made of 7-up and maraschino cherries in punch bowl.  32 to 36 1/2 c. servings MEXICAN FONDUE ~Shared by Treva, NC 4 servings 1/2 cup chili sauce 3 ounces cream cheese or Gervais 1 tablespoon fresh lemon juice 2 teaspoons chile powder pinch garlic powder 1/4 teaspoon Tabasco sauce 1 cup heavy cream Toasted garlic bread cubes  Combine all ingredients and beat until smooth and well blended. Heat when properly melted and then chill. Serve with tortilla chips, crackers, or bread cubes. CURRY CHICKEN WITH PEACHES AND RAISINS ~Shared by Linda H., Rosharon, TX 4-6 chicken thighs, or boneless skinless chicken breasts 2 peaches, skinned and sliced into 1/4 inch slices, reserving 8 slices for garnish 1/3 cup raisins 1 shallot, thinly sliced 1 TB olive oil fresh ginger root - thinly sliced - 4 slices 2 cloves garlic - crushed 1/2 tsp curry powder 1 tsp cumin 1/2 tsp whole cloves 3/4 cup chicken stock 1 TB cider vinegar 1/4 tsp cayenne pepper (optional) salt and pepper lemon juice Rinse, dry, and season the chicken with salt and pepper. Heat the olive oil in a skillet and add the chicken to lightly brown, about 3 minutes per side. Transfer chicken to Crock-Pot® slow cooker and top with peaches, raisins and shallots. Reserve the remaining 8 slices of peaches and toss with lemon juice to coat and refrigerate. Combine remaining ingredients in a bowl, whisk to combine and pour over chicken. Turn Crock-Pot® slow cooker to High and cook for 3 – 3 1/2 hours. Remove chicken to serving dish. Using a slotted spoon, spoon the peaches, raisins, and some of the juice onto the chicken and serve. Top with the reserved peaches as a garnish. * To skin a peach, either use a peeler OR make an “x” at the bottom of the peach with a knife, submerge the peach into simmering water for 10 – 20 seconds. Cool under running water or in an ice water bath. When cool enough to handle, use paring knife to easily peel away skin. Yield: Serves 4 Source: www.crock-pot.com CARROT CAKE WITH CREAM CHEESE FROSTING ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP Serves: 18 Prep. Time: 1:00 2 cups granulated sugar 2 cups all-purpose flour 1 1/2 cups vegetable oil 4 eggs 2 tsp. ground cinnamon 2 tsp. baking soda 1 tsp. salt 4 cups shredded carrot 8 oz. cream cheese - softened 1/2 cup butter OR margarine - softened 2 Tbls. vanilla extract 4 cups powdered sugar Beat together sugar, flour, oil, eggs, cinnamon, baking soda, and salt. Stir in carrots. Pour into greased 9" X 13" X 2" cake pan. Bake in a 350 degree oven for 35 minutes, or until a toothpick inserted in center comes out clean. Beat together cream cheese, butter, and vanilla. Gradually beat in powdered sugar and continue beating until smooth. Spread icing over cooled cake. If icing is too thick to spread, add small amounts of milk until desired consistency. ALMOND SPICE RUGELACH ~Shared by Treva, NC These buttery pastries are filled with almonds and rolled into delicious tiny crescents. Pastry Ingredients:  2 cups all-purpose flour  3 tablespoons granulated sugar  1/4 teaspoon salt  1 cup cold Butter  2 (3-ounce) packages cream cheese  1/3 cup Sour Cream  Filling Ingredients:  3/4 cup finely chopped blanched almonds  1/3 cup granulated sugar  1 tablespoon Butter, softened  1 teaspoon ground cinnamon  1/2 teaspoon ground nutmeg  Glaze Ingredients:  1 egg white, beaten  Ground nutmeg, if desired  Combine flour, 3 tablespoons sugar and salt in large bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Cut in cream cheese until well mixed. Stir in sour cream until mixture forms soft dough. Form dough into ball. Cover; refrigerate 4 hours.  Combine all filling ingredients in small bowl; set aside. Remove dough from refrigerator; soften slightly at room temperature (about 15 minutes).  Heat oven to 350°F. Divide dough into 4 pieces; form each piece into ball. Place 1 ball on lightly floured surface; flatten slightly. Roll into 9-inch circle, about 1/8-inch thick. Sprinkle about 1/4 cup filling mixture over dough; gently press into dough. Cut circle into 12 wedges with large sharp knife. Roll up each wedge tightly, from wide end to point, forming crescent. Repeat with remaining dough balls.  Place crescents, point-side down, 1 inch apart onto greased cookie sheets; curve slightly. Brush each crescent with beaten egg white; sprinkle lightly with nutmeg. Bake for 22 to 25 minutes or until light golden brown.  Makes 4 dozen cookies.  Nutrition Facts (1 cookie): Calories: 90, Fat: 7g, Cholesterol: 15mg, Sodium: 70mg, Carbohydrates: 7g, Dietary Fiber: 0g, Protein: 1g Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

KEY LIME PIE (*TNT) ~Shared by Lynn, Deep River, Ontario, Canada Made this for dessert for company coming for dinner and no one could believe it was SO good with it being SO low in cholesterol. My Lar's comment: "OMG.. even 'I' can eat this too?!!" His all-time favourite pie is Lemon Meringue and he said he wouldn't miss that with this around.. :~)) 7 reduced-fat graham crackers, crumbled (I made standard graham crust using crumbs) 1 1/2 tblsp. light butter, melted 3/4 cup fresh lime juice 1 tsp. grated lime zest 1 envelope unflavoured gelatin 8 oz. fat-free cream cheese, softened 8 oz. reduced-fat cream cheese, softened (I used 2 reduced-fat cream cheese; cdn't find "fat-free") 1 14-oz. can fat-free sweetened condensed milk 1 cup fat-free sour cream 1 cup fat-free whipped topping 1/2 cup confectioners' (icing) sugar Combine the graham cracker crumbs and butter in a bowl; mix well. Spray a 9-inch (I used 10-inch and made an extra 1/2 cup of crust) springform pan with nonstick cooking spray. Press the crumb mixture into the bottom of the pan. Bake at 350 F. for 10 minutes, remove and cool. Combine the lime juice and zest in a microwave-safe dish. Sprinkle the gelatin over the surface and set aside for 10 minutes. In the meantime, combine the cream cheeses in a mixing bowl or food processor and beat until smooth. Microwave the gelatin mixture on HIGH for 20 seconds. Add the gelatin mixture and sweetened condensed milk to the cheese mixture, and process until smooth. Pour into the prepared springform pan. Refrigerate for 30 minutes. Gently whisk the sour cream, whipped topping (I used 95% fat-free Cool Whip) and confectioners' sugar together in a bowl. Spread over the top of the pie. Chill for 2 hours. Source: Some magazine's Special Advertising Section.. not sure which one, unfortunately. MANICOTTI ENCHILADAS ~Shared by Jim D., WA State 14 pieces Manicotti, uncooked  1 lb extra-lean ground beef  1 medium onion, chopped (1 cup)  1 green bell pepper, ribs and seeds removed, diced  1 4-oz. can chopped green chilies, drained  3/4 cup non-fat sour cream, divided  1/2 tsp salt  1 16-oz. jar mild picante sauce, heated  1/2 cup shredded low-fat Cheddar cheese  1/4 cup sliced green onions or red onion 1 Prepare pasta according to package directions.  2 While pasta is cooking, sautй beef, onion and green pepper in a large skillet until browned; drain well. Stir in chilies, 1/2 cup sour cream and salt.  3 When pasta is done, drain well. Fill manicotti with beef mixture.  4 Preheat oven to 375° F. Spread 1/2 cup picante sauce over bottom of a glass 9 x 13-inch baking dish that has been coated with cooking spray. Place filled manicotti side by side on top of sauce. Pour remaining sauce evenly over manicotti. Sprinkle with cheese. Cover with aluminum foil and bake for 20 to 25 minutes or until thoroughly heated.  5 Garnish with remaining sour cream and sprinkle green onions on top. Serve immediately. Servings: 7  LOW-CARB CHOW MEIN ~Shared by Luanne, FL Ingredients: 1 pound lean pork sliced into thin strips  3 tablespoons canola oil  1/2 cup sliced celery  1 bunch washed green onion, sliced including tops  1/2 cup red bell pepper, diced  3 tablespoons low sodium soy sauce  2 cups low sodium chicken broth  1/2 cup sliced mushrooms  1 package frozen oriental style vegetables, defrosted  1/4 teaspoon ground ginger  3 tablespoons cornstarch  1/4 cup low sodium chicken broth  3 cups cooked hot brown rice  2 tablespoons flax seed, optional Instructions: In large skillet heat canola oil, add pork, celery, green onion, and red bell pepper. Cook and stir until onion is soft. Add soy sauce, chicken broth, mushrooms, oriental vegetables and ground ginger. Cover and simmer five minutes. In small bowl mix 1/4 cup chicken broth with cornstarch and add to skillet. Bring to a boil stirring constantly. Allow to boil one minute or until mixture begins to thicken. Serve over hot brown rice. Sprinkle each serving with a pinch of flax seed, if desired. Notes: I like this recipe because I can control the sodium but you can make this a regular dish instead of low-carb. ASIAN PORK AND PINEAPPLE SALAD ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP Arugula is widely available in ready-to-use salad packages. It is highly perishable, so check the package date for freshness. 1 (15 1/4-ounce) can pineapple chunks in juice, undrained 2 tablespoons fresh lime juice 1 1/2 tablespoons fish sauce 1 teaspoon sugar 2 teaspoons bottled minced garlic 1/2 cup vertically sliced red onion 1/2 cup chopped fresh basil 1 tablespoon low-sodium soy sauce 1 teaspoon minced pickled jalapeсos 1/2 teaspoon bottled minced fresh ginger 1 (1-pound) pork tenderloin, trimmed and cut into 3/4-inch pieces 2 teaspoons vegetable oil 8 cups trimmed arugula or spinach (about 4 ounces) Drain pineapple, reserving 1 tablespoon juice. Discard remaining pineapple juice. Set pineapple aside. Combine reserved pineapple juice, lime juice, fish sauce, sugar, and garlic.  Place reserved pineapple chunks, onion, and the next 4 ingredients (onion through ginger) in a large bowl. Drizzle 2 tablespoons lime juice mixture over onion mixture; toss gently. Combine remaining lime juice mixture with pork, stirring well.  Heat the oil in a large nonstick skillet over medium-high heat. Add pork, and sautй 3 minutes or until done. Add pork to onion mixture; toss well. Serve over arugula.  Yield: 4 servings (serving size: 1 cup pork mixture and 2 cups arugula) CALORIES 251 (24% from fat); FAT 6.6g (satfat 1.7g, monofat 2.3g, polyfat 1.9g); PROTEIN 26.3g; CARBOHYDRATE 23g; FIBER 2.1g; CHOLESTEROL 74mg; IRON 2.6mg; SODIUM 741mg; CALCIUM 105mg;  Source: Cooking Light, November 2003 Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

CRAB LOUIS DIP ~Shared by Mary S., Nashville, TN Yield: 2 cups INGREDIENTS - 1/2 cup nonfat or light mayonnaise - 1/2 cup light sour cream - 3 tablespoons chili sauce - 3/4 cup cooked flaked crabmeat or 1 can (6 ounces) crabmeat, drained - 1/4 cup chopped black or green olives - 1-1/2 tablespoons finely chopped scallions DIRECTIONS Combine the mayonnaise, sour cream, and chili sauce in a medium bowl and stir to mix. Stir in the remaining ingredients. Cover and chill for at least 2 hours. Serve with whole-grain crackers, celery sticks, and carrot sticks. Nutritional Information Per Serving (2 tablespoons per serving): Calories: 26, Carbohydrate: 2 g, Cholesterol: 8 mg, Fat: 1 g, Saturated Fat: 0.6 g, Fiber: 0.1 g, Protein: 2 g, Sodium: 134 mg, Calcium: 18 mg Diabetic Exchanges: 1/4 Lean Meat Source: "The Complete Diabetes Prevention Plan" CAULIFLOWER WITH TURMERIC ~Shared by Mary S., Nashville, TN Yield: 6 servings Serving Size: 1/2 cup INGREDIENTS - 2 teaspoons canola oil - 2 teaspoons minced ginger - 2 teaspoons minced green chilies - 3 cups cauliflower florets - 1 teaspoon turmeric - 1/2 cup low-fat, low-sodium chicken broth DIRECTIONS Heat the oil in a skillet over high heat. Add the ginger and chili and stir-fry for 1 minute. Add the cauliflower, turmeric, and broth. Cover and steam until the cauliflower is tender, yet firm, about 6-7 minutes. Nutritional Information Per Serving (1/2 cup): Calories: 29, Fat: 2 g, Cholesterol: 0 mg, Sodium: 24 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g Diabetic Exchanges: 1 Vegetable Source: "200 Healthy Recipes in 30 Minutes or Less!" CREAMY SPINACH DIP ~Shared by Mary S., Nashville, TN Yield: 16 servings INGREDIENTS - 1 (10 ounce) package frozen chopped spinach, thawed and drained very well - 1-1/2 cups low-fat sour cream - 2 tablespoons red wine vinegar - 2 tablespoons minced mint - 2 garlic cloves, minced - 1/2 cup minced water chestnuts - 1/4 teaspoon cayenne pepper - Salt and pepper to taste DIRECTIONS Prepare the spinach and set aside. In a medium bowl, combine the sour cream, vinegar, mint, garlic, water chestnuts, cayenne pepper, salt and pepper. Add the spinach and mix well. Cover and refrigerate for 1 hour before serving. Nutritional Information Per Serving (2 tablespoons): Calories: 33, Fat: 2 g, Cholesterol: 7 mg, Sodium: 27 mg, Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 2 g Diabetic Exchanges: 1/2 Carbohydrate Source: "The Diabetes Food and Nutrition Bible" by Hope Warshaw GARDEN MEATLOAF ~Shared by Mary S., Nashville, TN Yield: 6 servings INGREDIENTS - 1-1/2 pounds 95% lean ground beef - 3/4 cup quick-cooking oats - 3/4 cup finely chopped onion - 1/2 cup finely chopped green bell pepper - 1/2 cup grated carrot - 1/2 cup vegetable juice cocktail (like V8) - 1/4 cup plus 2 tablespoons fat-free egg substitute - 1-1/2 teaspoons crushed garlic or 3/8 teaspoon garlic powder - 2 teaspoons dried parsley, finely crumbled - 1 teaspoon dried thyme or marjoram - 1/2 teaspoon ground black pepper - 1/4 teaspoon salt - 1/2 cup ketchup DIRECTIONS Preheat oven to 350 degrees F. Place all of the ingredients except the ketchup in a large bowl and mix well. Coat a 9x5-in meatloaf pan with cooking spray and press the mixture into the pan to form a loaf. Bake uncovered for 45 minutes. Spread the ketchup over the meat loaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees F. Remove the loaf from the oven and let it sit for 10 minutes before slicing and serving. Nutritional Information Per Serving (1/6 of recipe): Calories: 228, Carbohydrate: 17 g, Cholesterol: 60 mg, Fat: 5.8 g, Saturated Fat: 2.2 g, Fiber: 2.3 g, Protein: 26 g, Sodium: 406 mg, Calcium: 27 mg Diabetic Exchanges: 3 Lean Meat, 1/2 Vegetable, 1 Starch Source: "The Complete Diabetes Prevention Plan" Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

TORTILLA SALAD ~Shared by Treva, NC Yield: 2 servings  Ingredients: 4 cups washed ready-to-eat shredded iceberg lettuce  1 cup canned black beans, rinsed and drained  2 tablespoons shredded reduced-fat Monterey Jack cheese  2 tablespoons Paul Newman's Oil and Vinegar Salad dressing  1 cup broken tortilla chips  Directions: Toss iceberg lettuce, black beans, and cheese together in a salad bowl. Add dressing and toss to mix. Sprinkle tortilla chips on top.  Calories: 323; Protein: 12 g; Sodium: 356 mg; Cholesterol: 5 mg; Fat: 15 g; Carbohydrates: 36 g Diabetic Exchanges: 2-1/2 Starch; 1 Lean Meat; 2 Fat QUICK HAM AND BEANS FOR TWO ~Shared by Leasa, IA I made this last night and wow! Super easy and very yummo! 2 - 16 oz cans cannellini beans with liquid 1 large precooked smoked pork chop 1/2 medium onion, diced pepper to taste baked cornbread on the side Cube the smoked pork chop in 1/2" pieces. Combine with undrained beans and diced onion. Add pepper to taste. Heat in medium saucepan at low to medium heat until completely heated through, about 30 minutes. Serves 2 **There is no need to add salt because the smoked chop already contains enough salt for flavor. You can also sub Great Northern or navy beans if cannellini aren't available. I used 3 cans of beans and 2 chops, added a little parsley and good to go. I think a little garlic would be good in this too.  Source: Nancy's Kitchen by Chris in NM STUFFED FRENCH TOAST ~Shared by Jim D., WA State Ingredients: French bread 1 teaspoon cream cheese 1 teaspoon favorite preserve mixture Plus, for each egg used in the batter, add the following: 1/4 cup milk 1/4 teaspoon vanilla 1/4 teaspoon cinnamon dash of nutmeg Preparation: Slice French bread about 1 inch thick. Cut a pocket through the top crust of each slice, but not all the way through. Insert cream cheese and your favorite preserve mixture. Dip in batter and cook on griddle until done. WEIGHT WATCHERS CHICKEN CORDON BLEU ~Shared by Maggie, TX 2 (3 oz each) boneless, skinless chicken cutlets, pounded flat 2 slices (1/2 oz. each) turkey ham  2 slices (1/2 oz. each) low calorie Swiss cheese  1 tablespoon plus 2 tsp Dijon mustard, divided use 1 teaspoon honey 1/3 cup plus 2 tsp plain bread crumbs FOR THE SAUCE: 1/2 cup canned chicken broth 2 teaspoons flour 1 tablespoon sour cream 2 teaspoons vegetable oil Preheat oven to 375 degrees F.  Top each chicken cutlet with 1 slice turkey ham and 1 slice cheese: starting from narrow end, roll each cutlet jelly-roll style and secure with toothpick.  In a small mixing bowl, combine 1 Tbsp mustard and the honey; spread half of the mixture evenly over each chicken roll.  On a sheet of waxed paper arrange bread crumbs; turn chicken rolls in bread crumbs, coating all sides and using all of the bread crumbs. Arrange chicken rolls on a non-stick cooking sheet and drizzle each with 1 tsp. oil.  Bake until chicken is cooked through, 20-25 minutes.  WHILE CHICKEN IS BAKING, PREPARE SAUCE: In a small saucepan, combine broth and flour stirring to dissolve flour. Cook over medium- high heat stirring frequently until mixture thickens, about 3-4 minutes.  Reduce heat to low and stir in sour cream and remaining mustard. Cook, stirring occasionally, 3-4 minutes longer. DO NOT BOIL.  TO SERVE: Remove toothpicks and cut each chicken roll crosswise into 4 equal slices. Onto each of 2 serving plates pour half of the sauce and top with four chicken roll slices.  Servings: 2 Each serving provides: 1 fat, 3 proteins, 1 bread, 60 optional cals. Per serving: 329 calories  Adapted from source: Weight Watchers Healthy Lifestyle Cookbook Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Publisher's Choice

POTATO SAUSAGE SOUP 2 onions, chopped 1/2 c butter 4 c diced potatoes  10 oz package frozen diced carrots  1 green bell pepper, chopped  1# Polish sausage, sliced  3 c water  1 t salt  1/2 t pepper  3 c milk  1/2 to 1 c dry potato flakes * Brown onion in butter. Add potatoes, carrots, green peppers, sausage, water, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are done. Add milk and cook until heated through and then add instant potato flakes.  *If you want a creamy soup add a 1/2 cup potato flakes, or if you want it thick like stew add 1 cup of potato flakes. Let soup sit for approximately 5 minutes in order to thicken and then serve. GRILLED CHICKEN BREAST SANDWICHES Serves 6 6 chicken breast halves without skin -- boned & skinned  5 tablespoons olive oil  1 tablespoon black pepper -- cracked  2 tablespoons fresh thyme  2 red bell peppers  1/2 cup mayonnaise  1/4 cup Dijon mustard  1 teaspoon Worcestershire sauce  1 teaspoon red wine vinegar  1 dash salt  3 ounces arugula leaves  3 red ripe tomatoes -- for slicing  12 slices multi-grain bread  Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves. Cover and refrigerate a minimum of 6 hours, preferably overnight. Remove from refrigerator 1 hour before cooking.  Preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast. Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes). Place the peppers in a paper bag and seal the top. This allows them to steam and aids in peeling. Remove the peppers from the bag and remove the skins with your fingers. Sometimes a little cold running water helps. Remove the cores and seeds and slice into 1/4-inch strips. Toss the peppers with 2 tablespoons olive oil and store in a glass container until ready to use.  If a charcoal fire is available, you can roast the peppers directly on the coals. This can be very tricky, so you need to watch them constantly. As the peppers begin to char, turn them so they char evenly. Once you have an even char, proceed as in oven roasting. The charcoal roasting imparts a smoky flavor that enhances the sandwich.  Mix mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass container until ready to use.  The chicken, peppers, and mustard sauce can be prepared to this point a day in advance. When you are ready to serve the sandwiches, prepare a charcoal fire or preheat the broiler for the chicken and bread. Grill or broil the breasts 6 to 10 minutes per side, depending on the heat of your fire. As they are cooking, brush a little butter or olive oil on one side of 12 slices of the bread. When the breasts are cooked, transfer to a platter and allow to cool slightly, at which time you will need to either grill or broil the bread until slightly toasted. Spread a liberal amount of the mustard sauce on the oiled or buttered side of the bread slices so that the dry sides will be on the outside of the sandwich.  Slice the breasts on a diagonal and place each sliced breast on a slice of toasted bread. Top with some of the roasted pepper strips, 2 slices of tomato, some of the arugula, and the top piece of bread. Cut and serve as you would with any sandwich. Serve immediately. CANDIE'S EASY POTATO AND ONION DISH "If you love sweet onions with buttery potatoes, this dish is for you! Every time someone asks for the recipe they are pleased to hear how simple it is!" Prep Time: approx. 10 Minutes.  Cook Time: approx. 45 Minutes.  Ready in: approx. 55 Minutes.  Makes 8 servings.  8 potatoes, sliced 2 large sweet onions, sliced 1/2 cup butter, sliced 1 tablespoon dried parsley salt and pepper to taste Directions 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper. 3 Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender. Source: Allrecipes Tried & True Slow Cooker & Casserole Cookbook.  CHILES RELLENOS (Fried Stuffed Chiles)  Ingredients 12 lg fresh Mild, green chiles with stems >> OR << 3 cn Green chiles (4 oz. cns)  1/2 lb Jack cheese cut into long narrow, strips Batter: 1 c All purpose flour  1 ts Baking powder 1/2 ts Salt  3/4 c Yellow or white cornmeal 1 c Milk 2 Eggs, slightly beaten Instructions If using fresh, parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile.  Prepare batter: Sift flour with baking powder and salt, then add cornmeal. Blend milk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. Slightly moisten each chile with water--dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 F. Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven while completing frying and serve immediately. Variations: For thicker crust "double-dip" (repeat dipping sequence). For crunchy crust use buttermilk instead of sweet milk in batter.  Hint: Keep one hand for "dry", the other for "wet". MEXICAN RICE This is a tasty but easy dish to serve with Enchiladas or Chiles Rellenos. 1 1/2 teaspoons vegetable oil 1/2 small small onion, diced 2/3 cup uncooked long-grain rice 1/2 teaspoon ground cumin  1/2 teaspoon chili powder 3 ounces canned diced tomatoes (I use Ro-tel) 1 teaspoon salt 1 1/2 cups water  In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent.  Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water. Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally. Makes 6 servings. TERIYAKI PORK KABOBS  Serves: 4 2 tbsp. cornstarch 1 3/4 cups Swanson® Beef Broth 2 tbsp. soy sauce 1 tbsp. packed brown sugar 1/4 tsp. garlic powder or 2 cloves garlic, minced 1/4 tsp. ground ginger 1 lb. boneless pork loin, cut into 1" cubes 12 medium mushrooms 1 large red onion, cut into 12 wedges 4 cherry tomatoes 4 cups hot cooked rice MIX cornstarch, broth, soy, brown sugar, garlic and ginger in saucepan until smooth. Cook and stir until mixture boils and thickens. THREAD alternately pork, mushrooms and onion on 4 long skewers. GRILL or broil kabobs 20 min. or until done, turning and brushing often with broth mixture. Place a tomato on each skewer. HEAT remaining broth mixture to a boil. Source: Swanson's Simply Delicious Cookbook FROZEN MARGARITA PIE 1 1/3 C. finely crushed pretzels 1/4 C. sugar 1/2 C. butter or margarine melted 1 (21 oz) can strawberry fruit filling 1/2 - 1/3 C. thawed frozen margarita mix 1 (8 oz) container Cool Whip Grease a 9" pie pan. In a medium bowl combine 1 1/4 C. of the pretzels, sugar and butter. Press evenly onto bottom and sides of prepared pie plate to form crust.; Combine strawberry filling and margarita mix. Fold in Cool Whip in a medium bowl. Spoon into crust. Sprinkle with remaining pretzels. Freeze until firm (about 2 hours). Before serving remove pie from freezer and let it stand 30 minutes at room temp to soften slightly. Makes 6-8 servings.

A to Z Readers' Family-Owned Business Guide

GOURMET MADE EASY First Edition Now on CD CD Price: $8.95 Free shipping PayPal preferred. Check ok.  philmn@charter.net Printed Book Can Be Purchased at: http://stores.lulu.com:80/store.php?fAcctID=1489338 Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too. This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS !

Information & Credits

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. Handy Links A Vote of thanks for this Publication Tell a friend about this Ezine A to Z Recipes Website Contact Publisher Submit a Recipe Sign Up To Leave A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation Subscription information This issue was sent to [%Email%]. To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message. *Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).