Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. I hope this finds you well and experiencing good weather. We've had enough rain but more is in the offing. We surpassed our
yearly quota in July so you know the lawn care businesses have had booming success. Personally, I have contributed about 50% more to keep ours done. All I can say about the weather is:
Come on rain... stay away hurricanes!
The a2z'ers who are planning to gather in the A to Z Recipes Great Northern Escape are really getting excited! We've got plane tickets, hotel room reservations, and are finalizing the rest to make sure we're ready for the October 12-16
gathering in Frankenmuth, Michigan. I have looked through my closet for clothes to pack. Not always a pleasant task, you know we girls never have a thing to wear! Angela has not begun the major
task: deciding which shoes NOT to bring! If you are interested in joining us, please click on the
GNE link and it will list the details of our gathering.
My personal thanks go out to Anita in Battle Ground, WA for her donation. That brings the total to five who have made a financial contribution toward the newsletter publishing renewal expenses that come due in a few days. Thanks again.
I have to admit: this month's Monthly Theme topic has not been very well received. I think I have about 8 submitters. Sad commentary considering we have over 5,000 readers. And it is, in my opinion, one in which everyone could participate.
Easy Does It may go down as a record small theme issue but the recipes I do have are absolutely wonderful. Quality over quantity is what matters, right? I'd sure like to post something from you so please visit the
Monthly Theme section to read all about it. There you'll find the required email link and instructions. The deadline is
today so... hop to it. I thank you in advance! Oh! The next topic will be announced in Wednesday's issue. Look out for a treat.
In today's issue you'll find more information about Michigan, as well as Niagara Falls.
Our group may still get a chance to see the Falls. And there are recipes galore so enjoy. My thanks to the following for their help:
Anita, Battle Ground, WA
Pam, OH
Mary, Montreal, Canada
NJWLinda, MI
Patti, Charlevoix, MI
Marilyn, Canton, OH
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Barbara, Chula Vista, CA
Treva, Knoxville, TN
Jean, Syracuse, NY
Johnny, LA
Leasa, IA
Luanne, FL
Marty B., Tell City, IN
Dorie, IL
We'll see you here again on Wednesday, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
Reminder:
We're getting into the final stages of our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Mississauga, Canada as well. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th in Frankenmuth or Sunday the 14th in Toronto. Use this handy link
for more information: Great Northern Escape.
I hope to see you there!
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
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.
Food For Thought
Government True-isms
Shared by Pam, OH
Suppose you were an idiot.
And suppose you were a member of Congress....
But then I repeat myself.
-Mark Twain
I contend that for a nation to try to tax itself into prosperity is like a man standing in a bucket and trying to lift himself up by the handle.
-Winston Churchill
A government which robs Peter to pay Paul can always depend on the support of Paul.
-George Bernard Shaw
Democracy must be something more than two wolves and a sheep voting on what to have for dinner.
-James Bovard, Civil Libertarian (1994)
Foreign aid might be defined as a transfer of money from poor people in rich countries to rich people in poor countries.
-Douglas Casey, Classmate of Bill Clinton at Georgetown University
Giving money and power to government is like giving whiskey and car keys to teenage boys.
-P.J. O'Rourke, Civil Libertarian
Government is the great fiction, through which everybody endeavors to live at the expense of everybody else.
-Frederic Bastiat, French Economist (1801-1850)
Government's view of the economy could be summed up in a few short phrases: If it moves, tax it. If it keeps moving, regulate it. And if it stops moving, subsidize it.
-Ronald Reagan (1986)
I don't make jokes. I just watch the government and report the facts.
-Will Rogers
If you think health care is expensive now, wait until you see what it costs when it's free!
-P.J. O'Rourke
In general, the art of government consists of taking as much money as possible from one party of the citizens to give to the other.
-Voltaire (1764)
Just because you do not take an interest in politics doesn't mean politics won't take an interest in you!
-Pericles (430 B.C.)
No man's life, liberty, or property is safe while the legislature is in session.
-Mark Twain (1866)
Talk is cheap...except when Congress does it.
-Unknown
The government is like a baby's alimentary canal, with a happy appetite at one end and no responsibility at the other.
-Ronald Reagan
The inherent vice of capitalism is the unequal sharing of the blessings. The inherent blessing of socialism is the equal sharing of misery.
-Winston Churchill
The only difference between a tax man and a taxidermist is that the taxidermist leaves the skin.
-Mark Twain
The ultimate result of shielding men from the effects of folly is to fill the world with fools.
-Herbert Spencer, English Philosopher (1820-1903)
There is no distinctly Native American criminal class...save Congress.
-Mark Twain
What this country needs are more unemployed politicians.
-Edward Langley, Artist (1928 - 1995)
A government big enough to give you everything you want, is strong enough to take everything you have.
-Thomas Jefferson
Ramblings
Who Loves You?
Shared by Mary, Montreal, Canada
A friend sent this to me today. I used to send flowers to my sister often, from my two brothers and I, just out of love and not for any special occasion. My sister passed on in 1998.
~Mary
My sister tells how one day a dozen roses were delivered to her with a card reading only: "Someone who loves you."
No name. Being single, her first thoughts were of the men in her life - old boyfriends, new acquaintances. Or could it be Mom and Dad?
Someone at work? She mentally ran down the list.
Finally she called a friend to help her go over the possibilities. Something the friend said provided a clue.
"Janet, did you send the flowers?" my sister asked.
"Yes."
"Why?"
"Because you sounded so depressed the last time we talked that I wanted you to spend the day thinking about all the people who love you."
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?
Very Interesting Facts About Michigan
Shared by NJWLinda, MI
Q. What Michigan community grew from 3,589 to 45,615 residents from 1910 - to 1920, leading the nation in growth during that period?
A. Hamtramck
Q. During the lumber boom era, what name was given to the row of saloons that lined Water Street in Bay City?
A. Hells' Half Mile
Q. In 1936, what UP city processed 100,000 sq. feet of bird's eye maple for use in the English luxury liner, the Queen Mary?
A. Escanaba
Q. When the territory of Michigan was created on Jan. 11, 1805 what town was selected as it's capital?
A. Detroit
Q. Bloomfield Hills was first known by what name?
A. Bagley's Corners
Q. Where is the world's only marble lighthouse? (Designed by Albert Kahn)
A. Belle Isle (Livingston Lighthouse)
Q. Utica was originally known by what name?
A. Hog's Hollow
Q. Approx. how many lakes are in the state?
A. 11,000
Q. The original home offices of Life Savers candy, Beech-Nut gum and Squirt soft drink are in which city?
A. Holland
Q. What coastline has been given the name "Graveyard of the Great Lakes ;"? (aka Ghost Coast)
A. Whitefish Point, Lake Superior
Q. In 1870, Detroit telephone customers became the first in the nation to have what type of reference information assigned to them?
A. Telephone numbers
Q. On Feb. 4, 1902, what internationally famous aviation pioneer was born in Detroit ? (His mother was a teacher at Cass Technical High School)
A. Charles A. Lindbergh
Q. On what date did the star & stripes first fly over MI soil?
A. July 11, 1796
Q. What ambitious automotive pioneer organized G.M. in Sept. of 1908?
A. William Crapo Durant
Q. What annual license fee (how much) was charged to Michigan auto owners in 1905 to operate their vehicles?
A. Fifty cents
Q. In what year was the first policewoman appointed in Detroit?
A. 1893
Q. What was the world's first urban freeway, completed in 1942?
A. The Davison Freeway, Detroit
Q. In 1879, what amount was paid to the Campau family by the city of Detroit for Belle Isle?
A. $200,000
Q. In 1866, what Detroit pharmacist introduced the world's first carbonated soft drink?
A. James Vernor (Vernor's ginger ale)
Q. At what Detroit intersection was the world's first traffic light installed in 1915?
A. Woodward Avenue and Grand Avenue
Q. Who in 1688 founded the first permanent settlement in what later became the state of Michigan?
A. Father Jaques Marquette
Q. In 1954 the world's first shopping mall opened in what Detroit suburb?
A. Southfield (Northland Mall)
Q. What safety and traffic flow feature was first introduced near Trenton in 1911?
A. Painted center lines
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!
What are we looking for in a recipe more often than anything else? For most of us, it is something easy and delicious to serve our family. So, in this Monthly Theme we will focus on recipes that not only please the palate, but are easy to prepare. Many readers are hesitant to send in recipes because, let's face it, we've got some pretty good cooks in our a2z family. Experienced cooks can whip up a gourmet meal in the blink of an eye. For others, we either do not know how to prepare elaborate meals, or don't have the time to do it. We are looking for something easier but still delicious. For all of you who have a recipe that unfailingly works every time but is easy to prepare, now's your time to shine by submitting yours for publication. I know our seasoned cooks will have plenty of recipes to share, as well. I love a simple recipe that makes me say "Duh! Why didn't I think of that?!?!" So, how about it? Easy does it!
Won't you join in the fun by sharing your own recipes for Easy Does It? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Easy Does It recipes with us.
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 Easy Does It. We will collect them the remainder of this month and post them on the first Sunday of October. 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: Easy Does It
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, 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 only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Easy Does It.
Please use this email link for all other items for posting: A to Z Recipes.
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 !
Reader Support
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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.
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
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
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
14th Jackie N. in Columbus, Ohio
14th Elvera in Fairbury, Nebraska
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)
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patti 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
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California
Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
5th Bob in Chula Vista, CA (hubby of Barbara)
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
26th Helen S. in Rochester, Minnesota
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
31st Patty Jo B. from Salt Lake City, Utah
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
POSSIBLE NEW STATE SLOGANS FOR MICHIGAN
Shared by NJWLinda, MI
The one that looks like a mitten, you moron.
Where used cars from Florida bring top dollar.
No hurricanes here.
The Orange and White Barrel State.
So close to Canada you can hardly tell the difference.
We know the rules to euchre.
Got fudge?
Two Mystery Spots.
No waiting.
Yes, the Porcupines are real mountains.
Soda? We say pop here, buddy.
The Midwestern "M" state without a wrestler for governor.
No riots since '67.
More than just boarded up auto plants.
Casino fever - catch it.
Sandy beaches without severe undertow.
Happiness is a warm pasty.
Imagine an island where horse manure still litters the streets.
Water enough for any drought.
Visit Hell, Paradise, Christmas and Climax all in one trip.
Birthplace of Meijer Thrifty Acres.
Where Ontario is a shortcut to New York.
Gerald Ford slept here.
It's called snow. Get used to it.
Where the names of high-toned suburbs needlessly end with "e."
Deer processing available here.
Not as flat as Indiana.
Try eating corn flakes without us.
Hardly any annoying lizards or poisonous snakes.
Big on flannel.
It's not the heat , it's the humidity.
Smoked fish sold here.
Good people with camping trailers.
We moved American history to Dearborn.
No toll roads and proud of it.
Our biggest bridge makes yours look puny.
Nearly went to war with Ohio once and will do it again if they pull any funny stuff.
Land of snow machines and bass boats. #@?!* mosquitoes.
We know a place where wooden shoes are always in style.
Where lousy teams get new stadiums.
Speed limit back up to 70, so move it.
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!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
NIAGARA FALLS
Great Northern Escape, Chapter Five by Patti, Charlevoix, MI
Some A2Zerzs, along with honeymooners, folks of all ages and from many countries will enjoy the wonder of Niagara Falls, making the state park a favorite vacation spot for the whole family. Writers, artists and prominent figures have also flocked to the falls to feel the spark of creativity only the park’s panoramic views can create.
Visitors experience Niagara Falls State Park’s rushing torrents, spectacular scenery and one-of-a-kind attractions. The American side of the falls features a variety of adventures where one can dine at the Top of the Falls Restaurant, walk right up to the base of the falls during the Cave of the Winds tour, or let the water fall all around during the Maid of the Mist boat ride. Be sure to have a rain poncho handy.
The Falls is comprised of two major sections separated by Goat Island: Horseshoe Falls, on the Canadian side of the border and American Falls on the United States side. The smaller Bridal Veil Falls also is located on the American side, separated from the main falls by Luna Island. In October 1829, Sam Patch, who called himself The Yankee Leaper, jumped from a high tower into the gorge below the falls and survived; this began a long tradition of daredevils trying to go over the Falls. In 1901, 63-year-old school teacher Annie Edson Taylor was the first person to go over the Falls in a barrel as a publicity stunt; she survived, bleeding, but virtually unharmed.
When you look at the mighty Horseshoe Falls, it's difficult to imagine any force strong enough to stop this gigantic rush of water - yet it is on record that Mother Nature did stop the flow, back in 1848. The flow of water stopped completely over both falls on March 29th due to an ice jam in the upper river for several hours. This is the only known time to have occurred. The Falls did not actually freeze over, but the flow was stopped to the point where people actually walked out and recovered artifacts from the riverbed! Suddenly,
with a roar that shook foundations, a solid wall of water, cresting to an unreported height, charged down the channel and crashed over the brink. To the vast relief of everyone, Niagara was once again a mighty force.
CHUNKY CHICKEN PASTA
8 ounces penne or other tubular pasta
1 tbsp. salt
1 pound boneless, skinless chicken breast (or thighs)
3 tbsp. olive oil
8 ounces mushrooms, sliced
1 red bell pepper, chopped
1 tsp. thyme
1 tsp. oregano
1/2 tsp. (freshly ground) pepper
1/4 cup (freshly grated) Parmesan cheese
Bring a large pot of water to boil, and add 21/2 teaspoons salt. Add pasta, and cook according to package directions until al dente or done to desired taste.
Cut chicken into 1/2-inch strips across the short side. Sprinkle with 1/2 tsp. salt.
Heat olive oil in a wide skillet over high heat. When hot, add mushrooms, shake the pan to distribute them evenly and cook two minutes without stirring. Add bell pepper and stir. Cook on high two minutes more, stirring once or twice. Add chicken strips, thyme, oregano and pepper, and cook, stirring occasionally, three to five minutes or until chicken is opaque.
When the pasta is done, drain it, saving 1/2 cup of the cooking liquid. Put the pasta back in the pot, and add the contents of the skillet, the reserved pasta liquid and the Parmesan cheese. Stir to combine, and spoon onto a platter. Serve with asparagus or other spring vegetable.
Click if you have a submission for the Regional Recipes
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Recipe Favorites
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Search A to Z Recipes Site and Newsletters:
3 eggs, well beaten
2 cups sugar
1 cup oil
3 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
3 tsp. ground cinnamon
1/2 cup cocoa
2 cups grated zucchini
1 cup chopped nuts
Blend all ingredients until just mixed.
Pour into 2 greased bread pans*. (See note below)
Bake at 350 degrees for 1 hour or until toothpick comes out clean.
*Note: This makes 1 loaf and 12 muffins also. Bake muffins for 30 minutes until done.
I made these yesterday and they are wonderful. I divided it into 1 loaf and 12 muffins; and it was perfect! Just the right sweetness and so easy!
SLOW COOKER SPANISH POT ROAST
~Submitted by Larry Holmes, Toronto, Canada
(Larry sent me this message in an email a couple of days after sending this recipe: "Hi, love: Sent you the recipe a few days ago, and thought I would give it a try today in my Slow Cooker.....what a wonderful dish!! Although it made much more than I would ever consume at one sitting, there are a few meals left for me. And I imagine they will benefit from aging (the meals, not me!). Hope it turns out as well for you and the younger adults!")
3 pound boneless beef cross rib pot roast
1/4 teaspoon each salt and pepper
2 tablespoons vegetable oil (approx.)
1 onion thinly sliced
2 cloves garlic, minced
4 ounces prosciutto, diced
1/2 teaspoon dried marjoram
1 cup sodium-reduced beef stock
½ cup sherry or sodium-reduced beef stock
1 can (28 ounces) tomatoes, drained
1 cup sliced roasted red peppers
2 tablespoons all-purpose flour
1/4 cup ground almonds
2 tablespoons tomato paste
1 sweet green pepper, thinly sliced
Sprinkle beef with salt and pepper. In large skillet, heat half of the oil over medium-high heat; brown beef, adding more oil if necessary.. Transfer to slow cooker. Drain fat from skillet. Add remaining oil; fry onions, garlic, prosciutto and marjoram over medium hat until softened, about 5 minutes. Add stock and sherry; bring to boil, scraping up grown bits. Pour into slow cooker.
Add tomatoes and red peppers; cover and cook on low for 6 to 8 hours or until beef is tender. Transfer beef to cutting board; tent with foil and let stand for 15 minutes before slicing.
Meanwhile, whisk flour with 3 tablespoons water; whisk into slow cooker Whisk in almonds and tomato paste. Add green pepper; cover and cook on high for 15 minutes or until thickened. Serve with beef.
Makes 8 servings.
Per serving: 397 calories,36 g protein, 23 g fat, 12 g carbohydrates, 2 g fiber, 110 mg cholesterol, 565 mg sodium
HONEY-GLAZED VEGETABLE MEDLEY
~Submitted by Mary S., Nashville, TN
1 cup peeled and thinly sliced carrots
2 tablespoons water
3/4 cup thinly sliced zucchini
1/4 cup diced red bell pepper
1/4 cup honey
1 tablespoon butter or margarine
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried dill weed
Combine carrots and water in 1-quart microwave-safe dish. Cover and microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender, stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or until zucchini is crisp-tender, stirring halfway through cooking time. Let stand 2 minutes and stir before serving.
AUNTIE ANNE'S PRETZELS
~Submitted by Barbara, Chula Vista, CA
Ingredients:
1 1/2 tsp Yeast
1/2 tsp Brown sugar
1 tsp Salt
1 1/2 c Water
4 c Bread flour
2 tsp Baking soda
2 c Warm water
1/2 lb Butter,
2 Tbsp Honey
White sugar
Brown sugar
Instructions:
Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Grease baking sheet. Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle. Dip pretzels in warm water and baking soda mixture and put on baking sheet. Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture).
$500 MARGARITA BREAD
~Submitted by Treva, Knoxville, TN
1 cup pitted dates, chopped small dice
1/4 cup tequila
1/4 cup orange-flavored liqueur (such as) triple sec or Cointreau liqueur
1/2 cup warm water
1 teaspoon lemon zest
1 teaspoon lime zest (use a microplane grater if you have one)
2/3 cup brown sugar, firmly packed
2 tablespoons shortening
1 large egg
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon salt
2/3 cup pecans, chopped
In a small bowl, combine dates, tequila, orange liqueur, water, lemon and lime zest; set aside. In large mixer bowl, beat sugar, shortening and egg until fluffy. In another bowl, combine flour, soda and salt. Add to creamed mixture alternately with date mixture, using low to medium speed. Stir in pecans. Turn into greased. 9" x 5" by 2-1/2" loaf pan. Bake at 350 degrees for 50-60 minutes, or until toothpick inserted in center comes out clean. Bake 3-4 mini loaf pans 30-35 minutes. Turn out on wire rack to cool. Slice thin and serve with cream cheese spread.
Directions for Cheese Spread:.
In small mixer bowl, beat cream cheese, butter and sugar until smooth. Stir in liqueur and lime zest.
Makes 1-1/4 cups.
Bread freezes well.
CHEESEBURGER QUICHE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Serves:6
Ready in: 30-60 minutes
1/2 pound ground beef
1/3 cup chopped onion
1/2 cup mayonnaise
1/2 cup milk
1/8 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs, beaten
1 1/2 cup shredded cheddar cheese, divided
1 unbaked pie shell (9 inch.)
In a skillet, brown ground beef and onion; drain and set aside. In a mixing bowl, combine mayonnaise, milk, oregano, salt and pepper; beat in eggs. Stir in beef mixture and 1 cup cheese. Pour into pie shell. Bake at 350° for 35-40 minutes or until set. Remove from oven and sprinkle with remaining cheese. Allow to stand 5 minutes before cutting.
ALMOST MOM'S POTATO SALAD
~Submitted by Johnny, LA
1-1/2 pounds red or white waxy potatoes
1 inner celery rib, minced
2 T grated onion
1/4 cup sliced pimiento-stuffed green olives
2 hard-boiled eggs, chopped
3/4 cup mayonnaise
1 T white wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Paprika
Peel the potatoes, if desired, and cut into bite-size pieces. Place them in a large saucepan with salted water to cover. Bring to a boil and cook until tender, about 5-10 minutes. Drain and cool.
In a large serving bowl, combine potatoes, celery, onion, olives and eggs; set aside.
In a small bowl, combine the mayonnaise, vinegar, mustard, and salt and pepper to taste. Mix well and add to the potato mixture, stirring gently to combine. Sprinkle the top with paprika. Serve right away or cover and refrigerate until ready to serve.
Makes 4-6 servings.
BEER BRAT PASTA
~Submitted by Leasa, IA
1 lbs rigatoni or other medium pasta shape
1 lb fresh bratwurst
1/2 C beer (we use "Light")
1 1/2 C low fat cheddar cheese
2 sweet red peppers, coarsely chpd
1 C onion coarsely chpd
4 garlic cloves, chpd (I use the "jar")
1/2 C fresh basil
1 T olive oil
Preheat oven to 425°. Mix red pepper, onions and garlic with 1 T of olive oil in 9x13 baking dish and roast in oven for 25 mins, stirring occasionally.
While veggies are roasting, remove casing from brats, crumble and brown in a skillet over med heat until no longer pink. Drain. Place bratwurst back in skillet with beer and simmer. Cook pasta according to directions and drain, reserving 1/2 C pasta water.
Remove roasted veggies from oven, immediately add bratwurst from skillet, add basil, pasta, 1 C cheese and toss to mix thoroughly. If mixture seems dry, add some of the pasta water. Sprinkle remaining cheese on top and serve.
10 servings
Nutrition facts:
Calories: 248
Fat: 14 g
Cholesterol: 0 (yeah!)
Sodium: 242 mg
Carbs: 17 g
Protein: 12 g
Kids really dig this and you can have it in the oven in no time. Hint for Trey?
Ingredients:
1 box Scalloped potatoes
1 medium onion, sliced
1 Can Italian flavored diced tomatoes
1 1/2 cup. Water
1/4 tsp. Oregano
2 oz. Sliced pepperoni or how many you want
4 oz. or more Mozzarella cheese, shredded
Prep :
Heat oven to 400F Empty potato slices and packet of seasoned sauce mix (in potato box) into ungreased 2 quart casserole dish.
Layer onion on top of potatoes.
In a sauce pan, heat tomatoes, water and oregano to boiling. Stir into casserole dish. Arrange pepperoni slices on top and sprinkle with cheese Bake uncovered 30-35 minutes.
This may be doubled and should feed six.
SWEET POTATO & APPLE BAKE
~Submitted by Treva, Knoxville, TN
1 large (1/4 lb) sweet potato
3 medium Golden Delicious apples
1 teaspoons lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 teaspoon Salt
1/8 teaspoon ground pepper
1/4 cups apple juice
2 tablespoons unseasoned bread crumbs
1 tablespoon brown sugar
Heat oven to 350 degrees. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch-thick slices. Place apples in bowl and add water to cover; add lemon Juice. Trim off top of leek 1 inch above white; discard top and root end.
Cut leek lengthwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease 1 & 1/2-quart casserole with 1 tablespoon butter. Place one third of apples in bottom of casserole; top with one third of leek slices and one third of sweet potato. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 tablespoons butter; pour apple juice over all.
Cover tightly with lid or aluminum foil and bake 45 minutes.
Meanwhile, to make topping, in small saucepan, melt remaining 1 tablespoon butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve immediately.
Yield: 6 Servings
ALMOND JOY CHOCOLATE PIE with ALMOND JOY CRUST
~Submitted by Marty B., Tell City, IN
Crust
20 miniature Almond Joy candy bars or 10 large bars
3/4 cups graham cracker crumbs
Filling
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 cup Hershey's cocoa
1/4 teaspoon salt
1 1/2 cups milk
1 teaspoon vanilla extract
16 miniature Almond Joy bars or 8 regular, cut into 1/2-inch pieces (place candy in freezer 15 minutes for easy cutting)
Sweetened whipped cream
Prepare Almond Joy Crust. In med saucepan, stir together sugar, starch, cocoa & salt; blend in milk. Cook over med heat, stirring constantly
with wire whisk, till mix boils; boil & stir 1 min. (Mix will be very thick.) Remove from heat; blend in vanilla. Add candy pieces; stir till melted. Pour into prepared crust; press plastic wrap onto surface. Refrigerate; top with sweetened whipped cream, if desired.
Serves 6 - 8.
Almond Joy Crust: Preheat to 325. Lightly butter 9" pie plate. Place ingredients in food processor. Process till mix is thoroughly blended. Press onto bottom & up sides of prepared pie plate. Bake 10 min. Cool on rack. Cool completely.
CREOLE PORK CHOPS
~Submitted by Johnny, LA
INGREDIENTS:
2 tablespoons vegetable oil or shortening
4 center-cut loin pork chops
4 tablespoons flour, seasoned with salt, pepper, and paprika
1 cup water or chicken broth
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup thinly sliced green onion tops
1/4 cup chopped celery
dash cayenne pepper
salt and pepper to taste
bay leaf
PREPARATION:
Heat oil in a heavy skillet over medium heat. Dredge pork chops in seasoned flour and brown both sides in the hot fat. Pour in 1 cup of water or broth; add remaining ingredients. Cover and simmer until pork is cooked through, about 15 to 20 minutes. Remove bay leaf.
Serves 4.
CUBAN-STYLE PORK ROAST
~Submitted by Mary S., Nashville, TN
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons garlic
2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon pepper
2 pounds pork loin roast -- boneless
Combine first six ingredients for marinade and pour over roast. Cover and refrigerate overnight.
Place roast in pan, reserving marinade. Bake in preheated oven for 55 minutes or until internal temperature reaches 165 degrees.
Bring reserved marinade to a boil. Let roast sit for 10 minutes, carve and pour reserved marinade over roast and serve.
STUFFED MUSHROOMS
(Microwave)
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1/2 lb. med. size mushrooms
4 tbsp. butter or margarine
1/2 c. finely chopped green onion
3 tbsp. bread crumbs
1 tbsp. dried parsley flakes
Clean mushrooms and separate caps and stems. Arrange caps hollow-side-up in a single layer in a 9x13x2 inch oblong baking dish. Set aside. Dice mushroom stems finely. Combine with butter and green onion in a 1-quart glass casserole. Microwave, uncovered, for 3 to 4 minutes, or until onion is tender, stirring twice. Add bread crumbs and parsley flakes. Set aside. Cover mushroom caps and microwave for 2 to 3 minutes, or until nearly cooked, rotating the dish half turn after the first minute. Stuff each cap with some of the bread crumb mixture. Cover and microwave for 2 minutes, or until hot.
JIMMY DEAN MEDITERRANEAN SAUSAGE PITA
~Submitted by Treva, Knoxville, TN
1 pkg. Regular Flavor Jimmy Dean Pork Sausage
2 cloves garlic, minced
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 cup ricotta cheese
2 teaspoons lemon juice
3 ripe Roma tomatoes, seeded and chopped
3 oz. pre-washed spinach, chopped coarsely
4 oz. Feta cheese, crumbled
1/3 cup pitted, chopped Greek olives (about 15)
4 pita bread rounds, cut in half
1 teaspoon black pepper (optional)
thinly sliced red onion (optional)
Cook sausage in a large skillet over medium high heat, stirring frequently until thoroughly cooked and no longer pink. Stir in garlic and oregano; cover and cook 1 minute; remove from heat. Stir in ricotta and lemon juice. In a separate bowl, combine tomatoes, spinach, feta cheese, olives and optional black pepper; stir well. Spread sausage mixture evenly inside each pita half, dividing mix evenly among the eight halves; spread 1/4 cup tomato-spinach mixture evenly across sausage mixture. Add red onion slices if desired. Serve immediately.
Makes 4 servings
COCONUT BREAD PUDDING
~Submitted by Larry Holmes, Toronto, Canada
(This is a bread pudding served with rumtopf, a sauce of fresh fruits marinated in rum. Ideally the sauce should be made at least two days before use so that the full flavors may develop.)
Rumtopf:
1 cup rum
1/2 cup granulated sugar
1 mango, peeled and diced
2 kiwi fruit, peeled and diced
1/2 pineapple, peeled and diced
1 cup raisins
Pudding:
1/4 cup butter, softened
16 slices egg bread, crust removed
1 14-ounce can coconut milk
1 1/2 cups table cream
6 eggs
1/2 cup Demerara sugar
Topping:
1/2 cup unsweetened desiccated coconut
2 tablespoons Demerara sugar
Combine rum and sugar in a pot. Bring to boil over high heat and boil for 1 minute. Cool. Place mango, kiwi, pineapple and raisins in a bowl and pour rum syrup over fruit. Let macerate for at least 24 hours.
Butter bread lightly on 1 side. Place bread, buttered side up, in overlapping rows in a buttered 8- by 10-inch baking dish. Combine coconut milk, cream, eggs and Demerara sugar. Pour over bread slices and let soak for 30 minutes, stirring occasionally.
Preheat oven to 350 degrees F.
Place coconut on a cookie sheet and bake for 3 minutes or until toasted. Combine with 2 tablespoons Demerara sugar and scatter over bread pudding. Submerge slightly in custard.
Place baking dish in a slightly large pan. Add boiling water to the outer dish until it comes halfway up the baking dish. Bake for 35 minutes or until set. Serve with rumtopf.
1 (8 oz) pkg. cream cheese softened
6 oz. frozen crabmeat or imitation crabmeat thawed and drained
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
6 boneless skinless chicken breast halves
1/4 C. all purpose flour
2 eggs beaten
3/4 C. bread crumbs
2 T. olive oil
1 T. butter
Preheat oven to 350. Combine cream cheese, crabmeat and soup mix; set aside.
With knife parallel to cutting board, slice horizontally through each chicken breast, stopping 1" from opposite edge; open breasts.
Evenly spread each breast with cream cheese mixture. Close each chicken breast, securing open edge with wooden toothpicks.
Dip chicken in flour, then eggs, then bread crumbs, coating well. In large skillet, heat oil and butter. Add chicken and cook 10 minutes or until golden, turning once.
Transfer chicken to 9x13 baking dish and bake uncovered 15 minutes or until chicken is no longer pink in center.
Remove toothpicks before serving.
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Heart Healthy
SCRAMBLED EGGS AND CHEESE PIZZA
~Submitted by Treva, Knoxville, TN
POINTS® Value: 5
Servings: 8
Preparation Time: 15 min
Cooking Time: 20 min
Level of Difficulty: Easy
For an easy, egg-ceptional brunch, whip up our breakfast pizza. You'll love it as is or dressed up with your favorite vegetable toppings.
1 Tbsp all-purpose flour
16 oz frozen pizza crust dough, thawed
1 sprays cooking spray
1 & 1/2 cup fat-free egg substitute
1/2 cup fat-free skim milk
1/2 cup low-fat shredded cheddar cheese
2 oz ham, lean only, diced
Preheat oven to 375ºF.
Sprinkle flour onto a clean, flat surface and roll out pizza dough into a 13-inch circle; lay dough on a baking sheet or stone. Build up edges of dough to make a crust and then prick dough generously with tines of a fork; bake until light brown, about 15 minutes.
While crust is baking, coat a nonstick skillet with cooking spray and heat over medium heat. Beat egg substitute and milk together in a large bowl; pour into skillet and scramble.
Placed scrambled eggs on pizza crust and sprinkle with cheese and ham; bake until cheese melts, about 5 minutes. Slice into 8 pieces and serve.
3 cups cooked brown rice (see below)
1 tsp vegetable oil
½ onion, cut in strips
1 cup sliced green pepper strips
1 clove garlic, minced
8 ounces boneless skinless chicken breast, cut in strips
1 cup cooked or canned kidney beans, drained
½ tsp chile powder
½ tsp ground cumin
½ tsp dried oregano leaves
garnishes:
1 cup nonfat sour cream
2 Tbsp fresh chopped cilantro or cilantro
Cook brown rice according to package directions, omit salt. For 3 cups of cooked rice you need 1 cup of rice and 2 cups of water.
Preheat oven to 350 degrees. Place vegetable oil in bottom of a large non-stick skillet and heat over medium-high heat. Add onion, green pepper and garlic and saute until golden, about 2 minutes. Add the chicken strips, beans and seasonings; lower the heat to medium and cook until the chicken is done, about 8 minutes. Stir occasionally. Serve the fajita mixture over brown rice. Garnish with nonfat sour cream and chopped cilantro.
Yield: 4 servings.
Each serving:
Nutrient Analysis:
410 calories
5 g fat
1 g saturated fat
48 mg cholesterol
101 mg sodium
60 g carbohydrate
6.5 g fiber
7 g sugars
29 g protein.
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Diabetic Choices
INSTANT COCOA MIX
(Diabetic)
~Submitted by Marilyn, Canton, OH
I'm still checking for diabetic recipes for DH. Maybe others can use them also. This is great with winter coming.
2 cups nonfat dry milk powder
1/2 cup lower-fat powdered nondairy creamer
1/2 cup unsweetened cocoa powder
10 packets Equal® or 1 Tablespoon Equal® Measure
3/4 teaspoon ground cinnamon (optional)
For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder, Equal® and, if desired, cinnamon. Cover and store in an airtight container.
For each serving, in a heat-proof mug add 3/4 cup boiling water to 1/3 cup cocoa mix; stir to dissolve.
Makes 2 2/3 cups mix, enough for 8 six-ounce servings.
Serving size: 6 ounces Yield: 8 Exchanges: 1 Milk Nutrition: 104 Calories, 8 g Protein, 17 g Carbo, 2 g Fat
STRAWBERRY-PEACH COOLER
~Submitted by Mary S., Nashville, TN
Yield: 2 servings (1 cup per serving)
INGREDIENTS
- 1 cup dry-pack unsweetened frozen strawberries
- 2/3 cup dry-pack unsweetened frozen peaches
- 3/4 cup orange juice
DIRECTIONS
In a 2-cup measure or similar microwave-safe bowl, combine the strawberries and peaches. Cover with wax paper, and microwave on high power 45 seconds to 1 minute to thaw the fruit slightly. The fruit should be icy but not hard. Working with a small knife in the measuring cup, cut each peach slice in half.
Transfer the peaches and strawberries to a blender container. Add the orange juice. Blend on low power to combine. Then increase power to high and continue to blend until the peaches are completely pureed, at least 1-1/2 minutes.
Nutritional Information Per Serving (1 cup): Calories: 105, Fat: 0 g, Cholesterol: 0 mg, Sodium: 2 mg, Carbohydrate: 26 g, Dietary Fiber: 3 g, Sugars: 23 g, Protein: 2 g
Diabetic Exchanges: 2 Fruit
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2 ounces uncooked chorizo sausage or bulk spicy pork sausage
1 garlic clove, minced
1/4 cup refried beans
2 cups tortilla chips
1/2 cup shredded Colby-Monterey Jack cheese
1/2 cup shredded lettuce
1 small tomato, seeded and diced
3 tablespoons chopped onion
1/4 cup sour cream
1/4 cup guacamole
2 tablespoons sliced jalapeño pepper
1. In a small skillet, cook sausage and garlic over medium heat until meat is no longer pink: drain.
2. In a microwave-safe dish, combine the sausage mixture and beans. Cover and microwave on high for 1-2 minutes or until heated through: stir.
3. Place the tortilla chips on a microwave-safe serving plate: sprinkle with cheese. Heat, uncovered, on high for 1 minute or until cheese is melted.
4. Crumble sausage mixture over chips and cheese. Top with the lettuce, tomato, onion, sour cream, guacamole, and jalapeño. Serve immediately.
Serves: 2
Per serving: (prepared with turkey sausage, fat-free refried beans, baked chips, reduced-fat cheese and reduced-fat sour cream) 388 calories, 17 g fat (7 g saturated fat), 45 mg cholesterol, 871 mg sodium, 41 g carbohydrate, 7 g fiber, 21 g protein.
Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. This recipe was tested in a 1,100-watt microwave.
SIMPLY SAUCY CHICKEN FOR TWO
~Submitted by Maggie, TX
Cooking for two takes some creativity - who wants boring dinners? This recipe from Kraft is wonderful and one I use for my own family by doubling the ingredients (I feed 2 teens!).
Prep Time: 10 min
Total Time: 27 min
Makes: 2 servings
Take 2 small boneless skinless chicken breast halves (1/2 lb.), 1 tsp. oil and 1/2 cup fat-free reduced-sodium chicken broth and mix & match your recipe from these options...
1. Heat oven to 425°. Spray rectangular pan, 13 x 9 x 2 inches, with cooking spray.
2. Mix 2 tablespoons butter, the milk, chives, salt and garlic powder in shallow bowl. Mix crushed cereal, parsley and paprika in another shallow bowl. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with 2 tablespoons butter.
3. Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centers of thickest pieces are cut.
1 Serving: Calories 255 (Calories from Fat 110); Fat 12g (Saturated 6g); Cholesterol 95mg; Sodium 410mg; Carbohydrate 9g (Dietary Fiber 0g); Protein 28g
% Daily Value: Vitamin A 14%; Vitamin C 6%; Calcium 4%; Iron 20%
Exchanges: 1/2 Starch, 4 Lean Meat
Carbohydrate Choices: 1/2
Together Time
Make a bird feeder with leftover bread that's too crusty to eat. Tie string around the slices, package style, leaving enough string to tie the ends to a tree branch or clothesline. See what different kinds of birds come to eat!
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons of drippings. Crumble bacon; set aside. Sauté onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley, and half of the bacon; mix well. Pour into a 1-quart baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Sprinkle with chives.
PIZZA ROLLS
This is a big hit with teens. Extra pizza sauce for dipping is a must. Angela likes them dipped in Ranch dressing, just like regular pizza.
Makes 32 servings
4 cups shredded pizza cheddar cheese blend or mozzarella cheese
1 pound bulk sweet Italian sausages, cooked and drained
2 packages sliced pepperoni, chopped
1 medium green bell peppers, finely chopped
1 medium red bell pepper, finely chopped
2 jars pizza sauce
32 egg rolls wrappers
Vegetable oil for frying (I use canola)
Pizza sauce for dipping, warmed, optional
In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal. In deep fryer, heat oil to 375 degrees. Deep fry pizza rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with additional pizza sauce if desired.
I prepared this using chicken breasts, and butter instead of the spray, turning once half way. I also used fat-free mayo rather than cole slaw dressing (didn't have any). It was quick and delicious.
Prep Time:10 min
Start to Finish:30 min
Makes:4 servings
Pork Cutlets:
4 pork boneless loin chops, 1/2 inch thick
8 saltine crackers, finely crushed (1/3 cup)
1/2 cup Original Bisquick® mix
1/2 teaspoon paprika
1/4 teaspoon pepper
1 egg
1 tablespoon water
Cooking spray
Apple Slaw:
4 cups coleslaw mix
1 small tart red apple, coarsely chopped (1 cup)
1/4 cup chopped onion
1/3 cup coleslaw dressing
1/8 teaspoon celery seed
1. Heat oven to 425°F. Generously spray 15x10x1-inch pan with cooking spray. Between sheets of plastic wrap or waxed paper, flatten each pork chop to about 1/4-inch thickness.
2. In shallow dish, mix crackers, Bisquick mix, paprika and pepper. In another shallow dish, beat egg and water. Dip pork chops into egg, then coat with Bisquick mixture. Repeat dipping coated pork in egg and in Bisquick mixture. Place in pan. Generously spray tops of pork with cooking spray.
3. Bake about 20 minutes or until golden brown and no longer pink in center. Toss all apple slaw ingredients. Serve slaw with pork.
High Altitude (3500-6500 ft): No changes.
Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 180); Total Fat 20g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 125mg; Sodium 500mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 13g); Protein 27g Percent Daily Value*: Vitamin A 8%; Vitamin C 20%; Calcium 8%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
Time Saver
Get a jump start on this recipe by making the cracker crumb mixture a day ahead. Keep it in a resealable plastic bag so it stays crisp and crunchy.
Variation
Instead of the pork cutlets, you can use boneless skinless chicken breast halves. Flatten the chicken as directed in step 1 for the pork chops, and continue as directed.
Special Touch
Add some thin apple wedges around the edge of the serving platter for a pretty finish to this fabulous dish.
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