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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. I was without my computer for a few days which was a real setback in preparing this large issue. However, all's well that ends well, right? Or is it? Please visit the Monthly Theme section to read all about our newest theme topic: Recipes on a Shoestring. I believe this topic will be fun. Visit the Monthly Theme - Recipe Submission section for details and links to be used in sharing your recipes. Thanks! Today's issue contains recipes from our Monthly Theme topic of Favorite Side Dish Recipes. I didn't get the best response on this topic (only about a dozen readers), but located recipes from some of my "regulars" and added those. The result is a fairly large collection (over 150 recipes). Here are the names of the readers whose submissions are shared in this issue: Edna D., Decatur, IL Lucy Wellhausen, Kirtland, OH Marilyn, OH Jim E., WA State Mary H., Montreal, Canada Bill Anatooskin, Burnaby, BC, Canada Linda H., Rosharon, TX Jim D., WA State Patricia, Charlevoix, MI Brenda, AL Jessica, Corfu, Greece Kelly S., IL Anita K., Battle Ground, WA State Larry Holmes, Toronto, Canada Luanne, FL Pat, Minden, NV Pat, Merritt Island, FL Jean M., OH Mary S., Nashville, TN Rita K., Niceville, FL Treva, NC Karyn, Rockaway, NJ Marty B., Tell City, IN Dorie, IL Johnny, LA Jean, Syracuse, NY We'll see you here again on Wednesday, 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! PS: 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 expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. There is no profit for me. I paid these expenses without assistance throughout many years, but with increased costs, your help would be greatly appreciated. These kind folks sent a donation to help with the October bills: Anonymous Shirley I. in Bellingham, Washington Larry Holmes in Toronto, Canada Patricia in Charlevoix, Michigan Ginny K. in Frederick, Maryland Anita K. in Battle Ground, Washington

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

People will forget what you said. People will forget what you did. But people will never forget how you made them feel. 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

BEAUTIFUL CHRISTIAN SISTER by Maya Angelou ~Shared by Edna D., Decatur, IL 'A woman's heart should be so hidden in Christ that a man should have to seek Him first to find her.' When I say... 'I am a Christian' I'm not shouting 'I'm clean livin'' I'm whispering 'I was lost, Now I'm found and forgiven.' When I say... 'I am a Christian' I don't speak of this with pride. I'm confessing that I stumble and need Christ to be my guide. When I say... 'I am a Christian' I'm not trying to be strong. I'm professing that I'm weak and need His strength to carry on. When I say . . . 'I am a Christian' I'm not bragging of success. I'm admitting I have failed and need God to clean my mess. When I say... 'I am a Christian' I'm not claiming to be perfect, My flaws are far too visible but, God believes I am worth it. When I say... 'I am a Christian' I still feel the sting of pain. . . I have my share of heartaches, so I call upon His name. When I say... 'I am a Christian' I'm not holier than thou, I'm just a simple sinner who received God's good grace, somehow! Pretty is as Pretty does... but beautiful is just plain beautiful! 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?

HELPFUL HOUSEHOLD HINTS ~Shared by Marilyn, OH PREVENT SMUDGES ON FURNITURE:  After polishing as usual, sprinkle cornstarch on the table and buff with a soft cloth. NONTOXIC WAY TO KEEP A BRICK PATH WEED FREE:  In a large container, mix 1 cup of salt with 1 gallon of white vinegar, stirring until the salt dissolves. Pour into a spray bottle and spritz on the walkway's cracks. CAUTION: Only spray where you never intend for plants to grow. When solution sprayed is still wet, keep pets away. DEFEAT ODORS IN A DASH:  To get rid of musty smells in basements and etc. Toss a few charcoal briquettes into clean coffee cans and seal. Punch holes in the lids, then scatter the cans throughout your basement where kids and pets can't get to them. WINDOWS THAT SPARKLE WITHOUT STREAKS:  Move the cloth horizontally when wiping the interior panes and vertically when cleaning the exterior. This way, you can pinpoint any streaks and get to them faster. 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: Cooking on a Shoestring What we're looking for this month in our monthly theme topic is recipes that are easy on the pocketbook. Many of us have to budget our money in order to make ends meet. We'd like to share recipes that are tasty but inexpensive. So all of you on fixed incomes or with more meals to make than dollars to spend, let's share the recipe wealth. Please - send recipes - not suggestions, for ways to save money on meals. This is for recipes only. If you have a suggestion for cutting costs, send it to the Did You Know? section link. I can post those in the monthly theme issue. Your name and location for posting is required. Join in the fun by sharing your favorite economical recipes in our current Monthly Theme topic of Cooking on a Shoestring. 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 Cooking on a Shoestring. We will collect them the remainder of this month and post them on the second 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: Cooking on a Shoestring 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: Cooking on a Shoestring. 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 Cooking on a Shoestring has a deadline of October 31, 2008, and will be posted on November 9, 2008. Please use this email link to submit a recipe for theme recipes: Cooking on a Shoestring 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, only a2z readers... not friends or family members. 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 October Birthday Babies: 2nd Jean M. in Ohio (one of our most "senior" seniors!) 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 3rd Jo T. in Sumrall, Mississippi 5th Deanna C. in Leander, Texas 5th Kamryn K. in Butler, Pennsylvania 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 10th Betty R. in Ft. McCoy, Florida 11th Gloria M. in Telford, Tennessee 13th Barry in Lethbridge, Alberta, Canada 14th Gene S. in Van, Texas 15th Allan N. in Isle of Palms, South Carolina 15th Kim H. in Redlands, California 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 19th Patricia G. in Soddy Daisy, Tennessee 21st Mary H. in Montreal, Canada 22nd Norma L. in Pataskala, Ohio 22nd Larry J. in Spring Hill, Tennessee 22nd Marvin S. in Yellville, Arkansas 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 28th Janelle in Oxford, Alabama 29th Kenneth in Webber, Kansas 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 for posting.

Crazy Corner

The Cowboy's Boots ~Shared by Lucy Wellhausen, Kirtland, OH Owner of Ohio Honey Company www.ohiohoney.com A woman went into a bar in Waco and saw a cowboy with his feet propped up on a table. He had the biggest boots she'd ever seen. The woman asked the cowboy if it's true what they say about men with big feet. The cowboy grinned and said, "Shore is, little lady. Why don't you come on out to the bunkhouse and let me prove it to you?" The woman wanted to find out for herself, so she spent the night with him. The next morning she handed him a $100 bill. Blushing, he said, "Well, thankee, ma'am. Ah'm real flattered. Ain't nobody ever paid me fer mah services before." "Don't be flattered. Take the money and buy yourself some boots that fit." Microsoft vs. General Motors ~Shared by Jim E., WA State If you have seen this before, now you can laugh all over again... For all of us who feel only the deepest love and affection for the way computers have enhanced our lives, read on. At a recent computer expo (COMDEX), Bill Gates reportedly compared the computer industry with the auto industry and stated, 'If GM had kept up with technology like the computer industry has, we would all be driving $25.00 cars that got 1,000 miles to the gallon.' In response to Bill's comments, General Motors issued a press release stating: If GM had developed technology like Microsoft, we would all be driving cars with the following characteristics (and I just love this part ): 1. For no reason whatsoever, your car would crash........ Twice a day. 2. Every time they repainted the lines in the e road, you would have to buy a new car. 3. Occasionally your car would die on the freeway for no reason. You would have to pull to the side of the road, close all of the windows, shut off the car, restart it, and reopen the windows before you could continue. For some reason you would simply accept this. 4. Occasionally, executing a maneuver such as a left turn would cause your car to shut down and refuse to restart, in which case you would have to reinstall the engine. 5. Macintosh would make a car that was powered by the sun, was reliable, five times as fast and twice as easy to drive - but would run on only five percent of the roads. 6. The oil, water temperature, and alternator warning lights would all be replaced by a single 'This Car Has Performed An Illegal Operation' warning light. I love the next one!!! 7. The airbag system would ask 'Are you sure?' before deploying. 8. Occasionally, for no reason whatsoever, your car would lock you out and refuse to let you in until you simultaneously lifted the door handle, turned the key and grabbed hold of the radio antenna. 9. Every time a new car was introduced car buyers would have to learn how to drive all over again because none of the controls would operate in the same manner as the old car. 10. You'd have to press the 'Start' button to turn the engine off  Please share this with your friends who love - but sometimes hate - their computer! Old Man ~Shared by Mary H., Montreal, Canada An old man was eating in a truck stop when three bikers walked in. The first walked up to the old man, pushed his cigarette into the old man's pie and then took a seat at the counter. The second walked up to the old man, spit into the old man's milk and then he took a seat at the counter. The third walked up to the old man, turned over the old man's plate, and then he took a seat at the counter. Without a word of protest, the old man quietly left the diner. Shortly thereafter, one of the bikers said to the waitress, "Humph, not much of a man, was he?" The waitress replied, "Not much of a truck driver, either. He just backed his truck over three motorcycles." 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

British Columbia, Canada In the Thursday, September 11 issue of the Burnaby Newsleader, the local paper in BC, there was a fascinating article about our own William "Uncle Bill" Anatooskin entitled "Like mom made". I have shared the article and recipe in our Favorite Side Dish Recipes theme today. Bill Anatooskin, or Uncle Bill, as he likes to be called, calls himself a master chef but not a professional cook. A resident of Brentlawn Drive for 54 years, Bill’s mom taught him to cook—who was a “bit of this, a little of that” kind of cook. Eventually, he started analyzing her methods and writing down her recipes. “I even later on taught my mother to cook,” he remembers with a laugh. As a chef, Bill has appeared on TV and radio many times, done demonstrations everywhere from Galloways to Barnes and Noble Books in the U.S., and catered all kinds of events, including a feast for more than 100 seniors at the Armouries in New Westminster a few years ago. Bill has recently expanded his horizons, as he has been developing recipes for a cooking website called recipezaar.com, where he has more than 300 recipes on-line. (To find his recipes, type in “William (Uncle Bill) Anatooskin” in the site’s search engine.) Between that, marketing his recipe book From Uncle Bill’s Kitchen, and enjoying life with Jackie, his wife of 35 years, it’s a good, busy life for Uncle Bill. UNCLE BILL'S DEEP FRIED ZUCCHINI STRIPS ~Shared by William "Uncle Bill" Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" http://www.unclebillskitchen.com Creator of the Dilly Core, a handy new kitchen tool. Ingredients 1 medium 8-inch zucchini  2 large eggs, beaten  2 tablespoons whole milk, homogenized  3/4 cup all-purpose flour  1/2 teaspoon seasoning salt  3/4 cup cracker crumb (saltines)  2 cups extra virgin olive oil or vegetable oil (for deep frying)  1 (2 ounce) package béarnaise sauce mix  Directions Wash and then trim both ends of zucchini. Do not peel. Cut zucchini in half crosswise, then slice each half lengthwise into 1/2-inch thick strips. In a medium size mixing bowl, beat eggs and milk until frothy. In a plastic bag, add flour, seasoning salt and shake well to blend. In a mixing bowl, add finely crushed saltine crackers. Firstly, dip zucchini strips into the egg mixture. Next, drop several zucchini strips at a time into the flour mixture and shake well to coat. Now dip the flour coated strips in the egg mixture again. Roll the zucchini strips in the crushed crackers to coat well. Heat oil to 375 F in a medium-size frying pan or use a deep fryer. Drop strips of coated zucchini in small batches into the hot oil and cook until lightly browned, about two minutes, turning once. Do not overcook, zucchini should be slightly crunchy. Prepare Béarnaise sauce according to package directions or make your own sauce. Serve zucchini strips by dipping into the Béarnaise sauce. Source: "From Uncle Bill's Kitchen" http://www.unclebillskitchen.com 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

Recipe: Lemonade Sugar Cookies Originally shared by: Chris M., NM Reviewer: Mary H., Montreal, Canada Date originally posted: July 6, 2008 Lemonade Sugar Cookies - definitely a "keeper!"  I don't remember who submitted this marvelous recipe, but I highly recommend it. It was in A 2 Z last summer, and I made a batch of cookies during a very hot day. I had "swimmer's ear," and was unable to go to the local swimming pool: making cookies cheered me up! I didn't sprinkle sugar on the cookies after drizzling lemonade concentrate on top when they came out of the oven, however: I figured that the cookies had sufficient sugar in them already. I placed the cookies a little too close together: when I made the cookies again last Tuesday, I was more careful and they turned out better. On Tuesday afternoons, some of the members of our church get together in each others' homes to knit 10" squares, which are then sewn together to make a blanket for a homeless shelter. We are known as The Knitting Squares. Knitting and chatting is a very pleasant way to spend an afternoon, and one of the ladies taught me how to knit: you are never too old! We have refreshments afterwards. Last Tuesday, the cookies were such a big hit that many ladies requested the recipe. I have a recipe for lemon loaf which I must send you when I have a chance: the glaze is poured on as soon as the loaf comes out of the oven. One of my friends in the knitting circle said that the cookie is like a lemon loaf in the form of a cookie!! A few suggestions: Just take the lemonade concentrate out of the freezer when you are ready to begin. It will thaw sufficiently by the time you are ready to use it. Measure the concentrate by tablespoonfuls (8 tablespoons) when adding to the batter: this is far less messy and you don't have yet another measuring cup to wash! You should have enough lemonade concentrate left over for a refreshing glass of lemonade (add water to your personal taste), as I did. What a marvelous reward for a job well done! For me, the cookies came out better when I cooked them at 350 degrees for 12 minutes, rather than at 375 degrees for 10 minutes, as the recipe suggested. The edges burn easily, and they didn't burn when I cooked them at 350 degrees. The texture is a soft, cake-like cookie. I don't have a pastry brush (one of those things I always forget to buy), so I spooned about 1/2 a teaspoon of concentrate on each cookie, and it worked fine! Thank you, A 2 Z! Best, Mary H., Montreal, Canada LEMONADE SUGAR COOKIES April 2008 ~Shared by Chris M., NM 1 cup sugar 1 cup butter 2 eggs 3 cups sifted all-purpose flour 1 teaspoon baking soda 1 can (6 ounces) frozen lemonade concentrate, thawed extra Sugar (not confectioners) Cream sugar and butter. Add eggs and beat until light and fluffy. Sift flour and soda together. Add alternately with 1/2 cup lemonade concentrate. Drop by teaspoonfuls, 2 inches apart, onto an ungreased baking sheet. Bake in a preheated 400 degree oven for 8 minutes or until lightly browned edges. Brush hot cookies with remaining lemonade and sprinkle with sugar. Remove to wire rack to cool. Source: Nancy Rogers http://www.abbyskitchen.co.uk 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 OVEN-ROASTED POTATOES WITH ROSEMARY AND GARLIC ~Shared by Jim D., WA State All over Italy, trattorias prepare potatoes in this simple manner. For the best flavor, select yellow-fleshed potatoes such as Finnish Yellow or Yukon Gold, or white-fleshed Maine potatoes. Serve the potatoes with Roman roast lamb with rosemary and garlic, grilled veal chops with salad or Cornish hens with roasted vegetables . INGREDIENTS 1/4 cup extra-virgin olive oil  12 large cloves garlic, lightly crushed  1 1/2 lb yellow-fleshed potatoes, peeled and cut into 1-inch pieces  8 fresh rosemary sprigs, or to taste  Salt and freshly ground pepper  DIRECTIONS Preheat an oven to 425 degrees F. In a metal baking pan over low heat, warm the olive oil and the garlic until the oil is hot and garlic flavor is released into the oil, 1-2 minutes. Remove from the heat. Meanwhile, fill a saucepan three-fourths full with water and bring to a boil. Place the potatoes in the boiling water for 10 seconds, then drain and immediately transfer the potatoes to the baking pan holding the garlic and oil, leaving a little water still dripping from the potatoes. (This step helps to prevent the potatoes from breaking during roasting.) Sprinkle the rosemary sprigs over the potatoes. Toss gently to coat the potatoes and rosemary thoroughly with the oil. Spread the potatoes out in a single layer in the baking pan. Place the pan in the center of the oven and immediately reduce the heat to 375 degrees F . Roast, stirring 2 or 3 times for even browning, until the potatoes are golden brown with crisp edges and tender when pierced with a fork, about 1 hour. Season to taste with salt and pepper. TO SERVE: Transfer to a warmed serving dish and serve immediately. Serves 4 - Facts Per Serving: Calories: 283 Fat. Total: 14g Carbohydrates, Total: 35g  Cholesterol: 0mg Sodium: 13mg Protein: 4g  Fiber: 3g % Cal. from Fat: 45% Fat, Saturated: 0g  Source: Casual Cuisines of the World - Trattoria EGGPLANT, ZUCCHINI, AND TOMATO GRATIN ~Shared by Jim D., WA State Serves 6 to 8 1/2 pound organic tomatoes Extra-virgin olive oil 1 large onion, cut into small dice 1 tablespoon minced garlic 1/2 teaspoon red pepper flakes, optional 1 tablespoon minced fresh thyme, oregano, or basil leaves Salt Freshly ground black pepper 2 teaspoons sugar 3 medium slender Japanese eggplants, trimmed, cut diagonally into slices 1/4 inch thick 3 small organic zucchini, trimmed, cut diagonally into slices 1/4 inch thick 1/4 pound shredded mozzarella or fontina cheese, about 1 cup 1 ounce freshly grated Parmesan cheese, about 1/4 cup Bring a large saucepan of water to a boil and place a mixing bowl filled ice water nearby. Meanwhile, with a sharp knife, core the tomatoes and, on the opposite sides, score a shallow X in the skin. With a slotted spoon, lower the tomatoes into the boiling water. Boil until the skins begin to wrinkle, about 30 seconds, and then immediately lift them out with the slotted spoon and transfer to the ice water to cool. With your fingertips and, if necessary, the knife, peel off the skins, starting at the X. Cut the tomatoes in half horizontally, squeeze out the seeds, and chop the flesh into small pieces. Set aside. In a large saute pan set over medium heat, pour in enough oil to coat the bottom lightly. When the oil is hot, add the onion and saute, stirring frequently, until translucent but not browned, about 5 minutes. Add the garlic and, for a little spice, the red pepper flakes; cook, stirring, for 1 minute. Stir in the tomatoes and cook until they start to give off their liquid, about 5 minutes. Add the herbs and season with salt and pepper. Stir in the sugar and continue to cook, stirring frequently, until almost no liquid remains, 10 to 15 minutes. Remove from the heat. Preheat the oven to 450 degrees F. Place the eggplant and zucchini slices on a clean work surface, season lightly with salt and pepper, and drizzle with olive oil. In another large saute pan set over medium-high heat, add enough olive oil to coat the bottom generously. When the oil is almost smoking hot, add enough eggplant slices to form 1 layer in and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels and blot with more paper towels. Cook remaining eggplant the same way, adding more oil as necessary. Then, cook the zucchini the same way, about 1 minute per side, removing them to a paper towel-lined plate. In a shallow baking dish, spread half of the tomato sauce. Begin layering the eggplant and zucchini, overlapping slightly, along the outside of the dish. Continue until the dish is filled with eggplant and zucchini. Spread the remaining sauce on top. Sprinkle evenly with the cheeses. Bring a kettle of water to a boil. Place the baking dish inside a roasting pan; pull out the oven rack and place the pan on it. Pour hot water into the pan to come about halfway up the sides of the baking dish. Carefully slide in the shelf, close the oven, and bake until the cheese is golden brown, about 25 minutes. Carefully remove the pan from the oven and lift out the baking dish. Let the gratin rest at room temperature for about 5 minutes before scooping it out with a large serving spoon. Source: Wolfgang Puck HARD ROCK CAFÉ’S BAR-B-QUE BEANS ~Shared by Jim D., WA State Could add left over chicken, or beef also! 2 15-ounce cans pinto beans (with liquid) 2 tablespoons water 2 teaspoons cornstarch 1/2 cup ketchup 1/3 cup white vinegar 1/4 cup brown sugar 2 tablespoons diced onion 1 teaspoon prepared mustard 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 1/2 cup shredded pork (leftover) 1. Preheat oven to 350 degrees. 2. Pour entire contents of the can of pinto beans into a casserole dish (with a lid). 3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir. 4. Add the remaining ingredients to the dish, stir well and cover. 5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving. FRENCH FRIED ONIONS WITH APPLES ~Shared by Patricia, Charlevoix, MI  onions milk apples powdered sugar nutmeg  Slice onions, cover with cold milk and let stand 1 hour. Separate rings, dip in flour, fry in deep fat. Pile in center of dish and surround with fried apple Slices. Dust the apples with the sugar and nutmeg. STUFFED PEPPERS ~Shared by Patricia, Charlevoix, MI  6 green peppers  1 onion, finely chopped  2 tablespoons butter  4 tablespoons chopped mushrooms  1/3 cup brown sauce  3 tablespoons bread crumbs salt and pepper buttered bread crumbs  4 tablespoons lean raw ham, finely chopped  Cut a slice from stem end of each pepper, remove seeds and parboil for fifteen minutes. Cook onion in butter for three minutes; add mushrooms and ham and cook one minute. Then add brown sauce and bread crumbs. Cook mixture, sprinkle peppers with salt, fill with cooked mixture, cover with buttered bread crumbs and bake ten minutes. Serve on toast with brown sauce.  Brown Sauce:  2 tablespoons butter  3 tablespoons flour  1 cup stock salt pepper onion juice  Melt butter, add flour and cook until brown. Add stock gradually and cook until thickened, stirring constantly. Season to taste with salt, pepper and onion juice. Instead of stock, water to which a bouillon cube or a little beef or vegetable extract has been added, may be used. BROCCOLI SALAD ~Shared by Brenda, AL I love this as a side but could make a meal out of it with a few crackers or rolls or better yet southern cornbread. Recipe Ingredients  1 cup mayonnaise, reduced-fat mayonnaise, or salad dressing  1/2 cup raisins  1/4 cup finely chopped red onion (1 small)  3 tablespoons sugar  2 tablespoons vinegar  7 cups chopped fresh broccoli florets (I like to chop mine in tiny pieces)  1/2 cup shelled sunflower seeds  8 slices bacon, crisp-cooked, drained and crumbled  Directions: In a large bowl combine mayonnaise, raisins, onion, sugar, and vinegar. Add broccoli and stir to coat. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Before serving, stir in sunflower seeds and bacon.  Makes 12 to 16 side-dish servings. CRUNCHY GREEN BEAN CASSEROLE ~Shared by Jessica, Corfu, Greece 4 slices bacon 1 (10.75 ounce) can condensed cream of mushroom soup 1 (8 ounce) can water chestnuts, drained and chopped 3/4 cup milk 2 (15 ounce) cans green beans, drained ground black pepper to taste blanched almond slices 1 1/3 cups French-fried onions Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a 1-1/2 quart casserole dish, mix together the bacon, soup, water chestnuts, milk, green beans, almonds and pinch of black pepper. Bake for 30 minutes or until heated through. Stir and top with French fried onions. Bake for 5 additional minutes or until onions are golden brown. PRALINE SWEET POTATOES ~Shared by Jessica, Corfu, Greece 4 cups mashed sweet potatoes 1/2 cup craisins (dried cranberry) 1/2 cup white sugar 2 tablespoons vanilla extract 4 eggs, beaten 1/2 pint heavy cream 1/4 pound butter 1 cup packed brown sugar 1/2 cup all-purpose flour 1 1/4 cups chopped pecans Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, add craisins, and spread evenly in casserole dish. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture. Bake for 30 minutes in the preheated oven. CORN CASSEROLE ~Shared by Kelly S., IL Serves approx 8 1 15-oz can yellow corn, drained 1 15-oz can creamed corn 1 small box Jiffy cornmeal mix 1 8-oz carton sour cream 1/2 stick butter Mix all in casserole dish and bake 30-45 mins. BRAISED RED CABBAGE AND APPLES ~Shared by Anita K., Battle Ground, WA 2 small red cabbages, quartered  1 onion, peeled and sliced thin  6 McIntosh apples, peeled, cored, and sliced thin  1/2 cup firmly packed brown sugar  3 teaspoons salt  Pepper to taste  1/2 cup red wine vinegar  2 cups chicken stock  Place cabbage, onions, and apples into a baking pan. In a saucepan, combine sugar, salt, pepper, red wine vinegar and chicken stock. Heat until sugar is dissolved. Pour the liquid over the cabbage mixture. Cover and bake in a preheated 350 degree oven for 1 hour, until cabbage is soft. Yield: 8 Servings Prep Time: 35 Minutes Cooking Time: 1 hour CHILES RELLENOS ~Shared by Anita K., Battle Ground, WA 1 can (4 oz.) green chiles (4) (I broil, seed and skin Poblano’s, the one the Mexicans use) 4 pieces Monterey jack (I like to use the kind with peppers in it) 2 eggs, separated 2 T flour shortening or oil for deep frying all purpose flour Sauce (see below)  Carefully remove seeds and ribs from chilies. Place a piece of cheese (2"x1"x1/2") in each chili. In small bowl, beat egg yolks slightly. In medium bowl, with rotary beater, beat whites until they hold soft peaks. Gently fold yolks into whites. Add 2 T flour, and continue to fold, with an under and over motion, until no patches of white remain. In a deep fryer, or skillet, heat 3 inches of oil to 375 to 400 degrees on thermometer. Roll cheese stuffed chiles in flour. Then with large kitchen spoon dip chiles in batter, coating generously. Place in fat, and fry until golden on both sides 3 to 4 min. Serve at once, with sauce.  Makes 4 servings Sauce: oil 1 sliced onion 1 sliced green pepper 1 can (14 1/2 oz) Mexican tomatoes 1 can (8 oz. tomato sauce Tabasco to taste  In a little oil, cook sliced onion and green pepper until just tender. Add tomatoes and Tabasco to taste. Heat and simmer. When I make rellenos I make a bunch at a time using about 2 eggs, 2 Tbsp. of flour for every 3 to 4 peppers. I buy fresh peppers, put under broiler until blistered on all sides, put in a plastic bag and let them set for about 10 min. (make sure you don’t over cook them under the broiler), peel them making sure you don’t break the skin around the stem. Make a slit in them and stuff with cheese. Follow the above instructions from here. They freeze very well. I have a fancy recipe for the sauce but this one tastes just as good and is a lot easier. CORN RELISH ~Shared by Anita K., Battle Ground, WA 12 ears fresh corn  2 cups water  1 1/2 cups green pepper, chopped  1 1/2 cups roasted red pepper, chopped  1 cup onion, chopped  2 1/2 cups vinegar  1 3/4 cups sugar  4 teaspoons dry mustard  2 teaspoons black pepper  2 teaspoons pickling salt  3 tablespoons cornstarch  2 tablespoons water  Cut corn from cobs. Measure out 8 cups of corn in a 10 quart Dutch oven pot. Combine corn and water. Bring to boil and reduce heat. Simmer, covered for 5 minutes. Drain corn. In same Dutch oven combine with corn, red and green peppers and onions. Stir in vinegar, sugar, mustard, salt and black pepper. Bring to a boil. Boil gently, uncovered for 5 minutes, stirring occasionally. Stir together cornstarch and 2 tablespoons water. Add this mixture to corn mixture. Cook and stir until slightly thickened and bubbly. Cook for 2 minutes more. Ladle relish into hot sterilized jars leaving 1/2-inch headspace. Remove any air bubbles. Wipe jar rims and adjust lids and rings. Process in hot boiling water canner for 15 minutes.  Yield: 5 pints BACON AND BRANDY BAKED BEANS ~Shared by Anita K., Battle Ground, WA Serves 16 to 20 (I cut this recipe in half and it works great) 2 lb. Small white beans 2/3 lb. Slab bacon 1 cup ketchup 1 cup molasses 1 T Dijon Mustard 2 T powdered Mustard 4 med. Onions, chopped 1 cup brandy 2 cups boiling water 2 t cider vinegar 2 t salt 1 t ground pepper 1/8 t hot pepper sauce  1. Rinse beans and soak overnight in 3 in. cold water, or bring to a boil for 2 min. and simmer 30 to 40 min., until tender but not mushy. Drain. 2. Preheat oven to 250°. Cut rind off bacon and reserve. Cut bacon into 1 x ¼ in. lardons. 3. In beanpot or casserole, combine beans, bacon, ketchup molasses, mustards, onions and brandy. Stir to mix. Add boiling water, cover and bake 2 ½ hours. 4. Season beans with vinegar, salt, pepper and hot sauce. Add more boiling water if they appear dry. Continue to bake at least 3 ½ hours longer, checking every hour. Add boiling water (½ cup at a time) as needed.  Note: I use sliced bacon, cut up and it works fine. Source: Cooking for a Crowd BROCCOLI CASSEROLE ~Shared by Anita K., Battle Ground, WA  2 eggs 1 lb. shredded Cheddar cheese 1 to 2 envelopes of crushed Ritz crackers 1 bag thawed broccoli flowerets 1/2 cup mayonnaise 1 can Cream of Mushroom soup Mix together eggs, Mayo and soup. Add broccoli and cheese. Mix thoroughly. Place in a casserole dish and cover with crackers. Place aluminum foil loosely over dish and bake at 350 for 30 to 45 min.  *NOTE: Sometimes I use the hot and spicy Cheeze-its instead of Ritz crackers. CHILE POTATOES ~Shared by Anita K., Battle Ground, WA  3 1/2 pounds small red-skinned potatoes  2 tablespoons olive oil  2 large onions, chopped  1 clove garlic, finely chopped  Salt and pepper to taste  1/2 cup chopped canned green chilies  1/2 cup grated Monterey Jack cheese Boil unpeeled potatoes in salted water until just tender -- the time will depend on their size. Drain and allow to cool. Cut into 1-inch chunks.  Heat olive oil in large nonstick skillet. Saute chopped onion until softened. Add garlic and stir for a minute. Add potatoes, salt and pepper. Saute, stirring and turning often until crisp and brown. Stir in chilies. Cook 2 more minutes.  Spread mixture evenly in pan. Sprinkle grated cheese over top, cover tightly and turn off heat. Wait 2 minutes for cheese to melt. Makes 8 servings.  Per serving: 221 calories; 5.6 g fat (1.7 g saturated fat; 23 percent calories from fat); 7 mg cholesterol; 141 mg sodium; 37.6 g carbohydrates. MARINATED MUSHROOMS  ~Shared by Anita K., Battle Ground, WA  1 lb. fresh mushrooms  6 T. olive oil  3/4 C. dry white wine  1 1/2 tsp. salt  1/8 tsp. cayenne pepper  1/4 tsp. dried oregano  1/4 C. fresh parsley, chopped  2 T. chopped onion  3 T. lemon juice  Place mushrooms in a glass or earthenware bowl. Combine remaining ingredients in a saucepan and simmer for 15 minutes. Remove from heat and pour over mushrooms. Cover and refrigerate for several hours or overnight. PUFFY SPINACH POTLUCK CASSEROLE  ~Shared by Anita K., Battle Ground, WA 2 10-ounce packages frozen chopped spinach, cooked in unsalted water and thoroughly drained 2 cups sour cream (may use light sour cream)  1 cup shredded Cheddar cheese  1 envelope onion soup mix  Buttered Bread Cubes (see below)  Preheat oven to 350 degrees. Lightly grease a l 1/2-quart shallow baking dish. While spinach cooks, prepare Buttered Bread Cubes (see below). Combine slightly cooled spinach, sour cream, shredded cheese and onion soup mix. Spread in prepared baking dish; top with Buttered Bread Cubes. Bake in preheated oven for 30 minutes.  Buttered Bread Cubes: Melt 1/4 cup butter or margarine. Lightly toss in 1 1/2 cups cubed white bread. Cook until lightly browned. SEASONED GREEN BEANS WITH TOMATO ~Shared by Anita K., Battle Ground, WA 4 cups (2 inch) cut green beans (about 3/4 pound)  1 teaspoon olive oil  1/2 cup sliced green onions  4 garlic cloves, crushed  2 cups plum tomato, seeded and thinly sliced (about 3/4 pound) 2 tablespoons chopped fresh basil or 2 teaspoons dried basil  1/4 teaspoon salt  1/8 teaspoon pepper Steam green beans, covered, 5 minutes or until tender. Drain well, and set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; saute 1 minute. Add green beans; saute 3 minutes. Add tomato and remaining ingredients; saute 2 minutes. Yield: 4 (1 cup) servings Nutrition per serving: calories 72, percent calories from fat 20%, sodium 164 mg, cholesterol 0 mg.  DISNEY WORLD POLYNESIAN SWEET AND SOUR SAUCE ~Shared by Anita K., Battle Ground, WA 1/2 cup water 1 cup white vinegar 1 cup granulated sugar 2 t red food coloring, optional 2 T corn starch 2 T water 1/2 cup diced green pepper 1/2 cup diced onion 1/2 cup diced pineapple  In a saucepan, combine 1/2 cup water, the vinegar, sugar and food coloring if desired. Bring to a boil. dissolve cornstarch in 2 T water and stir into vinegar mixture, using a whisk. cook and stir 5 minutes. Add green pepper, onion and pineapple. Serve on shrimp, chicken or pork. Refrigerate leftovers. CALICO BEANS  ~Shared by Anita K., Battle Ground, WA 1/4 lb. bacon, 1/2-inch pieces  1 medium onion, chopped  1 lb. ground beef  1/2 C. packed brown sugar  1/2 C. catsup  1 T. prepared mustard  1 tsp. salt  1 (16 oz.) can baby lima beans, drained  1 (16 oz.) can pork and beans  1 (16 oz.) can kidney beans, drained  Cook and drain bacon. Brown onion in bacon drippings and set aside. Discard drippings and brown beef in skillet. Drain off excess fat. Combine beef, bacon and onion with remaining ingredients; mix well. Put into a greased 2 1/2-quart casserole, then cover and bake at 300 F for about 1 1/2 hours. FRESH CRANBERRIES ~Shared by Anita K., Battle Ground, WA  one bag of fresh cranberries 1 1/2 cup sugar 1 cinnamon stick 1 tbls orange zest or 1/2 tsp orange extract 1/2 tsp cherry extract 1/2 tsp pineapple extract 2 tbls chopped walnuts 1 air plane bottle light Bacardi rum  one cup water  Rinse and sort the berries and remove bad ones. Boil a cup of water, add the berries and sugar and cinnamon stick until berries boil, turn down the heat to med, and break up the berries while they cook so there are as few whole ones as possible. Add the extracts. But if you use orange zest then add it to the berries when you put them into the pot to boil. Then add nuts. Lastly add the rum, cook for a minute more, then pour into a glass bowl and let cool. Cover with plastic wrap and refrigerate the night before you will serve it. Leave the cinnamon stick in it until you are ready to serve. Stir and serve with you meal. Delicious. Breaking the berries so they have no whole ones in it will minimize the risk of getting a sour berry. The taste should be as even as possible. GREEN BEANS WITH ALMONDS AND GARLIC ~Shared by Anita K., Battle Ground, WA  1/2 stick butter  3 Tblsp. dry minced garlic  3/4 cup sliced almonds  2 cans French cut green beans; drained  salt and pepper to taste  In large skillet, saute garlic and almonds in butter until almonds begin to brown. Add green beans to skillet; stir. Add salt and pepper to taste. Simmer for about five minutes, stirring a couple of times. TANGY MUSTARD CARROTS ~Shared by Anita K., Battle Ground, WA 6 servings  1 cup water  3 cups (6 medium) peeled, sliced 3/4", carrots (I often use those small baby carrots)  3 tablespoons butter or margarine  1 tablespoon firmly packed brown sugar  1 tablespoon country-style Dijon mustard  In a 2-quart saucepan bring water to a full boil; add carrots. Cover; cook over medium heat until crisply tender (12-15 minutes). Drain; stir in all remaining ingredients. Reduce heat to low. Continue cooking, stirring occasionally, until sauce is thickened (1 to 2 minutes). PERSIAN RICE  ~Shared by Anita K., Battle Ground, WA Serves 6  3 cups basmati rice  1 tablespoon coarse salt  1 teaspoon saffron  1 teaspoon sugar  1/4 cup olive oil  1 large onion, roughly chopped  4 cloves garlic, finely chopped  1 teaspoon turmeric  1 cup finely chopped dill  1/2 teaspoon freshly ground black pepper  3 1/2 cups fresh lima beans or two 10-ounce packages frozen lima beans, thawed  1 tablespoon unsalted butter  1. Place rice in a medium bowl, and add enough water to cover. Pour off water, and repeat process twice, rinsing rice thoroughly. Add 2 teaspoons salt to rice and enough water to cover. Let stand 30 minutes.  2. Bring a large pot of water to a boil. Drain rice, and add to boiling water. Boil until the rice feels tender between your fingers, 5 to 10 minutes. SWEET POTATO SHOESTRING FRIES ~Shared by Anita K., Battle Ground, WA  3 tablespoons orange juice  2 teaspoons vegetable oil  1/2 teaspoon ground ginger  1/4 teaspoon salt  1/8 teaspoon ground red pepper  2 large sweet potatoes, peeled and cut into 1/8-inch strips (about 1-1/2 pounds)  Cooking spray  Directions: Preheat oven to 400 degrees. Combine first 5 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 2 minutes or until slightly thick. Remove from heat; let cool. Combine juice mixture and potatoes in a large bowl; toss well. Remove potatoes from bowl; discard juice mixture. Arrange potato strips in a single layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 30 minutes or until edges are crisp.  YIELD: 4 servings HARVARD BEETS ~Shared by Anita K., Battle Ground, WA  2 lbs (900 g) medium-sized beets, tops removed ¼ cup (60 ml) sugar 2 Tbs (30 ml) cornstarch (cornflour) 1 tsp (5 ml) salt ¼ tsp (1 ml) freshly ground pepper 1 cup (250 ml) cider vinegar ¼ cup (60 ml) orange juice  Boil the beets in lightly salted water for 40 to 45 minutes, until tender. Drain and allow to cool. Peel and trim the ends, then cut into thin slices. In a saucepan mix the remaining ingredients and cook over moderate heat, stirring constantly until the mixture thickens and becomes clear, about 5 minutes. Add the beets to the pan and turn gently in the sauce to coat them. Reduce heat to low and simmer covered for 5 to 10 minutes, until the beets are heated through. Serves 6 to 8. CORN PUDDING ~Shared by Anita K., Battle Ground, WA  2 large packages of frozen corn, thawed (14-16 ounces each) 10 extra large or jumbo sized eggs 1 quart of heavy cream 1 cup of sugar dash of salt  Pre-heat the oven to 300 degrees. Bring all the ingredients to room temperature. Spread the corn in a 10 X 14 inch pan. In a large bowl, mix the remaining ingredients being sure to get all the eggs incorporated into the mixture. Pour the mixture over the corn. Bake for approximately 1 to 1 1/2 hours or until the top is golden brown and the center is set. Serves a crowd- 12 or more. (Note: If you do not bring the ingredients to room temperature, the baking time will be closer to 3 - 3 1/2 hours. SPINACH TIMBALE ~Shared by Anita K., Battle Ground, WA  2 pounds fresh spinach or 2 12-ounce packages frozen spinach 1 T butter salt and ground pepper to taste pinch of nutmeg 1 cup whole wheat bread crumbs 1/2 cup finely chopped onion 2 t additional butter 1 cup Gruyère, grated 1/2 cup parmesan, grated 5 eggs, beaten 1 cup milk, heated to just below boiling point more salt and ground pepper to taste grated nutmeg to taste (1/4 to 1/2 t) 1/2 cup chopped walnuts (optional)  Blanch the spinach, squeeze out the water, and chop fine. Sauté in 1 T butter, with salt and a pinch of nutmeg, until spinach is fairly dry. Remove from the heat and set aside.  Sauté the onion in butter until tender. Place in a large mixing bowl and toss with the cheeses and 3/4 cup bread crumbs. Stir in the eggs. Whisk in the hot milk in a slow stream. Fold the spinach and walnuts into the mixture, add nutmeg and salt and pepper to taste.  Set a pan of water on the lower rack of your oven and preheat to 325 degrees. Butter a bundt pan, mold, or a soufflé dish and roll the remaining 1/4 cup bread crumbs over the inside surface. Pour the spinach mixture into the mold and set in the oven. Bake for 30 to 40 minutes, until solid and a knife comes out clean.  Remove from the oven and unmold when the timbale stops bubbling. Serve with the sauce of your choice; my suggestions are tomato sauce or white wine sauce. The timbale is also good served cold. CHEESE GRITS CASSEROLE ~Shared by Anita K., Battle Ground, WA Recipe source: Nestle® Carnation Milk® and VeryBestBaking.com Ingredients for 6 side-dish  3 cups Water 3/4 cup ALBERS Grits 2 cups (8 ounces) shredded sharp cheddar cheese, divided 3/4 cup NESTLÉ CARNATION Evaporated Milk 1/3 cup Butter or margarine, softened 2 large Eggs, lightly beaten 8 drops Hot pepper sauce 1/8 teaspoon ground black pepper  1. PREHEAT oven to 375° F. 2. Grease 2-quart baking dish. 3. BRING water to a boil in medium saucepan; slowly stir in grits. 4. Cover pan; reduce heat to low. 5. Cook, stirring occasionally, for 5 to 6 minutes. 6. ADD 1 1/2 cups cheese, evaporated milk and butter to saucepan; stir until cheese and butter are melted. 7. Add eggs, hot pepper sauce and pepper; stir well. 8. Pour into prepared baking dish; sprinkle with remaining cheese. 9. BAKE for 40 to 45 minutes or until golden brown and puffy. 10. Let stand for 5 minutes before serving. 11. Skill Level: Easy  OVEN-FRIED POTATOES WITH PARMESAN ~Shared by Anita K., Battle Ground, WA  4 - 5 baking potatoes 2 - 3 Tbs olive oil, melted butter, or margarine 1/4 cup freshly grated Parmesan cheese Salt and freshly ground pepper to taste  Scrub and cut potatoes into thick (1/2 in, 1 cm) slices. Place on baking sheet and drizzle with olive oil, butter, or margarine. Toss potato slices to cover entirely with the fat. Place in 350 F oven for 15 minutes, or until golden brown on the bottom. Turn potato slices over, and sprinkle with Parmesan cheese. Bake for an additional 10 to 15 minutes, until golden brown on top. Season with salt and pepper.  Serves 4 to 6. ONION CASSEROLE ~Shared by Anita K., Battle Ground, WA  4 large white onions 1/2 cup long cooking rice 2 cups shredded Swiss cheese 1/2 stick butter 1 can evaporated milk  Preheat oven to 350 degrees. Spray a casserole dish with Pam. Set aside. Melt butter in frying pan. Peel onions and slice them into rings. Put onions in pan with butter and let them saute until they're translucent. Meanwhile, in sauce pan, bring 2 cup of water to a boil. When water is boiling, add rice and cook for 5 minutes. Drain water off rice.  When onions are done, add rice to onions. Mix well. Stir in 1 cup of Swiss cheese. Pour onion mixture into greased casserole. Pour can of milk over onion mixture. Top with the remaining cup of Swiss cheese. Bake in preheated 350 degree oven for 25 minutes, or until golden brown. PINEAPPLE AU GRATIN ~Shared by Anita K., Battle Ground, WA (serves 6-8)  2 cans pineapple chunks in natural juices (15 oz. each), drained well 2 cups shredded cheddar cheese 1 cup sugar 6 Tbs. flour 20-30 buttery-flavored crackers, coarsely crushed 1 stick (1/2 cup) butter or margarine, melted  Stir together pineapple, cheese, sugar and flour; mix well. Pour into buttered 1.5-quart baking dish. Top with cracker crumbs; drizzle melted butter over top. Bake uncovered at 350 F for 25-30 minutes. STUFFED SHELLS ~Shared by Anita K., Battle Ground, WA  1 jar (26 oz) of your favorite Spaghetti sauce 2 lbs ricotta cheese 2 cups shredded mozzarella cheese 1/4 cup grated parmesan cheese 3 eggs 1 tablespoon chopped parsley 1/8 teaspoon black pepper 1 package (12 oz) jumbo shell macaroni, cooked and drained  Preheat oven to 350 degrees F. Evenly spread 1 cup sauce in a 17x12 inch baking dish. In a large bowl thoroughly combine cheeses, eggs, parsley and pepper. Fill shells with cheese mixture and arrange in a single layer in baking dish. Evenly top with remaining sauce. Bake 45 to 50 minutes or until bubbly. Makes 8 servings. RED CABBAGE - DUTCH STYLE ~Shared by Larry Holmes, Toronto, Canada ½ cup chopped onion 2 tablespoons butter 3 cups shredded red cabbage 1 cup diced apples 3 whole cloves 1 1/4 teaspoons salt 1/8 teaspoon ground black pepper 1 teaspoon wine vinegar ¼ cup stock Saute onion in butter until limp and transparent. Add remaining ingredients. Cover and cook 10 minutes. Yield: 4 servings. DEVILED FRESH CARROTS ~Shared by Larry Holmes, Toronto, Canada 12 young tender carrots 1/2 cup butter (1 stick) 2 tablespoons light-brown sugar 3/4 teaspoon salt 1 teaspoon powdered mustard 1/8 teaspoon black pepper] dash cayenne Wash carrots. Peeled and cut each into lengthwise halves. Saute in butter 5 minutes. Add remaining ingredients, cover and cook 10 minutes or until carrots are tender. Serve hot. Makes 6 servings. SPICED PUMPKIN CASSEROLE ~Shared by Larry Holmes, Toronto, Canada 4 cups cooked , mashed, fresh pumpkin  1/4 cup light-brown sugar 1/2 teaspoon salt 1/8 teaspoon black pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 teaspoon grated lemon rind 1 teaspoon grated orange rind 1/4 cup butter, melted Combine all ingredients. Turn into a buttered 1-quart casserole. Bake in a preheated moderate oven (350 degrees F.) 1 hour or until hot and topped is lightly flecked with brown.  Makes 6 servings. HERBED FRESH BEETS ~Shared by Larry Holmes, Toronto, Canada 2 pounds (about 12) fresh beets 1 teaspoon salt boiling water to cover 3 tablespoons butter 2 teaspoon fresh lemon juice 1/2 teaspoon salt 1/8 teaspoon black pepper 1/2 teaspoon crumbled marjoram leaves onion rings Cut off tops of beets, leaving 1 inch of stem attached. Do not cut root ends. Wash thoroughly. Place in a saucepan with 1 teaspoon salt and boiling water to cover. Cover and cook 25 to 35 minutes until beets are tender. (Cooking time depends on size and age of beets.) Meanwhile, melt butter and blend in lemon juice and seasonings. Peel and slice beets. Add lemon butter and mix lightly. Garnish with onion rings. Serves 6. FRENCH FRIED BRUSSELS SPROUTS ~Shared by Larry Holmes, Toronto, Canada 1 quart Brussels sprouts 1 boiling water 2 teaspoon salt 1/2 cup (approx) fine, dry bread crumbs 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1/4 teaspoon black pepper 1 large egg, beaten 1 tablespoon milk or water shortening or oil for frying seasoned salt Wash and trim sprouts. Soak 20 minutes in 1 quart cold water and 1 teaspoon salt. drain and place in a saucepan with 1 inch of boiling water and 1 teaspoon salt. Bring to boil and cook, uncovered, 5 minutes. Drain. Mix brad crumbs with remaining ½ teaspoon salt, nutmeg, and pepper into which roll sprouts. Then dip in milk and roll in bread crumbs again. Fry until browned on all sides in ¾ inch hot fat. Drain on paper towels and sprinkle with seasoned salt. Serves 6. PEAS WITH CURED HAM ~Shared by Larry Holmes, Toronto, Canada 2 tablespoons olive oil 4 tablespoons minced onion 4 tablespoons minced carrots 4 tablespoons minced cured ham 1/2 pound fresh or frozen peas salt freshly ground pepper Heat the oil in a medium casserole and sauté the onion and carrot until the onion is wilted. Add the ham and cook a1 minute. Stir in the peas, salt and pepper, eliminating the salt if the ham is salty. Cove tightly and cook about 20 minutes, or until the peas are tender. Serves 4 SPICY LIMA BEANS ~Shared by Larry Holmes, Toronto, Canada 10 ounces lima beans 1 chorizo sausage ( 2 ounces) cut in 1/2-inch slices 1/2 dried red chili pepper, seeds removed salt freshly ground pepper 1 bay leaf 1 ham bone (optional) Place all ingredients in a saucepan. Add about 1/2 cup water, cover, and cook slowly until beans are done and the liquid is absorbed. Remove the bone before serving. Serves 4 MUSHROOMS IN SHERRY SAUCE ~Shared by Larry Holmes, Toronto, Canada 1 pound mushrooms, whole or cut in halves lemon juice 2 tablespoons finely chopped onion 2 tablespoon flour 1/4 cup dry sherry 1/4 cup chicken or beef broth salt freshly ground black pepper 1 tablespoons chopped parsley Wash the mushrooms and dry well. Sprinkle them with lemon juice. Heat the oil in a skillet and sauté the onion until it is wilted. Stir in the mushrooms and sauté 3 minutes more. Remove the mushrooms to a warm plate. Sprinkle the flour into the skillet. Cook a minute, stirring then add the sherry, broth, salt, pepper and parsley. Stir until thickened and smooth. Return the mushrooms to the pan and cook 2 minutes more.  Serves 4. CHICKPEAS WITH TOMATO AND SAUSAGE ~Shared by Larry Holmes, Toronto, Canada 1 pound chickpeas salt 1 bay leaf 1 tablespoon olive oil 1 large onion, chopped 1/4 pound sweet Italian or breakfast sausage, sliced 2 tablespoons diced cured ham 4 freshly or canned tomatoes, chopped freshly ground pepper 1 tablespoon minced parsley Soak chickpeas overnight. Cover and cook in the same water, adding more if necessary and seasoning with salt and the bay leaf, for about 1 1/2 - 2 hours, or until the chickpeas are tender. Drain. In a large casserole, heat the oil, then sauté the onion, sausage and the ham until the onion is wilted. Add the tomato salt and pepper and cook slowly uncovered, about 15 minutes. Add the drained chickpeas, cover, and cook 20 minutes more. Sprinkle with the parsley and serve. Serves 6 to 8. CAULIFLOWER IN GARLIC AND PAPRIKA SAUCE ~Shared by Larry Holmes, Toronto, Canada 1 head cauliflower 2 cloves garlic 1 tablespoon chopped parsley salt 5 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon paprika Separate the cauliflower into individual flowers. Boil in salted water until tender. Drain, reserving the cooking liquid. Keep the cauliflower warm. In a processor or blender, finely mince 1 of the garlic cloves, the parsley and the salt. With the motor running, gradually add 3 tablespoons of the oil and 3 tablespoons of the cooking liquid. In a skillet heat the remaining 2 tablespoons of oil and sauté the remaining garlic clove until brown on all sides. Discard the garlic. Turn off the heat and add the vinegar and paprika. Add the mixture form the process and simmer 5 minutes. Pour over the cauliflower and serve immediately. Makes 4 servings. SPICED GLAZED PARSNIPS ~Shared by Larry Holmes, Toronto, Canada 6 medium-size parsnips boiling water to cover 2 tablespoons butter 1/4 cup brown sugar 1/8 teaspoon salt 1/4 teaspoon ground cloves 3 tablespoons fresh orange juice Wash parsnips and cook them in their skins in boiling water to cover, 30 minutes or until they are tender. Lift our of water and cool until they can be handled. Remove skins and cut parsnips in half lengthwise. Set aside. Melt butter in skillet. blend in the next four ingredients. heat. Add parsnips and cook slowly until they are hot and glazed Yield: 6 servings. CURRIED ONIONS AND PEAS ~Shared by Larry Holmes, Toronto, Canada 1 pound small white onions 1 inch boiling water 1 teaspoons salt 1 pound green peas (1 cup shelled) 3 tablespoons butter 1 teaspoon curry powder 1/4 teaspoon salt 1/8 teaspoon black pepper Peel onions and place in a saucepan with boiling water and salt. Bring to boil and cook, uncovered, 5 minutes. Cover and cook 15 to 20 minutes or until onions are tender. Add the peas 5 minutes before the cooking time is up. Drain vegetables. Melt butter and blend in remaining ingredients. Pour over vegetables and mix lightly until onions are glazed with curry powder. Makes 6 servings. TURNIPS WITH POPPY-SEED BUTTER ~Shared by Larry Holmes, Toronto, Canada 2 tablespoons butter 3 tablespoons poppy seeds ¼ teaspoon salt ¼ teaspoon black pepper 4 cups (1 1/2 pounds) diced, cooked hot turnips Combine butter and poppy seed in a small saucepan. Stir and cook until butter is golden. Add salt and pepper. Pour over hot turnips. stir lightly and serve. Makes 6 servings. MASHED HUBBARD SQUASH ~Shared by Larry Holmes, Toronto, Canada 3 pounds Hubbard squash boiling water to cover 3 tablespoons butter 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon allspice 1/8 teaspoon black pepper 3 tablespoons maple or cane sugar syrup Wash squash, leave whole, and place in a large saucepan with boiling water to cover. Cover and cook 30 to 40 minutes or until tender. Remove from water and drain well. Cut squash in half, remove seeds and stringy portion. Scoop out the squash and place in a mixing bowl. Mash and add remaining ingredients. mix well. Serve hot. Makes 6 servings. SAVORY FRESH SPINACH ~Shared by Larry Holmes, Toronto, Canada Wash spinach and place in a saucepan with only the water that clings to the leaves. Cover and cook only until spinach is wilted and tender, about 5 minutes. Remove from heat and cut crisscross with 2 knives. Drain if necessary. Heat butter in a saucepan. Add onion and sauté until limp, about 3 minutes. Add seasonings and lemon juice. Pour over spinach. Toss lightly. Turn into a serving dish. Sprinkle with grated cheese. Garnish with onion rings, if desired. Provides 6 servings. CARROTS NEWBURG ~Shared by Larry Holmes, Toronto, Canada 4 cups diced, fresh carrots boiling water 1 teaspoon salt 1/2 teaspoon sugar 2 tablespoons butter 2 tablespoons flour 1/4 teaspoon ginger 1/8 teaspoon black pepper 1/4 teaspoon salt 3/4 cup chicken stock 1/4 cup heavy cream 1/2 teaspoon chopped parsley 3/4 teaspoon minced onion 2 teaspoons minced green pepper Place the first 4 ingredient in a saucepan. Cover with boiling water and cook 10 to 12 minutes or only until carrots are crisp-tender. Melt butter in a saucepan. Blend in the next 4 ingredients. Stir and cook only until bubbly. Remove from heat and stir in remaining ingredients. Cook 5 minutes or until of medium thickness, stirring constantly. Add carrots and serve hot. Makes 6 servings. CHIPOTLE BUTTER ~Shared by Luanne, FL Here is another accompaniment for your meat or veggies. Even good on crackers and bread. 3 medium cloves garlic finely chopped 4 canned chipotle peppers in adobo sauce 2 tablespoons spicy mustard 1 cup unsalted butter cut into cubes at room temperature 1/2 teaspoon salt Place garlic, chipotles and mustard in food processor or blender and  blend until smooth. Add butter a few cubes at a time and salt then process until combined. Form into a log then wrap in wax paper and keep in refrigerator until ready to use. Note* you may use salted butter. There really is no difference except salt. I just omit it in the recipe. HERB FLAVORED BUTTER ~Shared by Luanne, FL This recipe is good as a side with so many different things. Use it on your fresh baked bread. Goes great on warm French bread !!  1/2 cup Butter, softened  1 tablespoon chopped fresh basil leaves  1 tablespoon chopped fresh oregano leaves or 2 teaspoons of dried  1 teaspoon finely chopped fresh garlic  1/2 teaspoon salt  Combine all ingredients in small mixer bowl. Beat at medium speed until well mixed (1 to 2 minutes). Brush on meats, poultry, fish and vegetables when grilling or toss with hot cooked rice or vegetables.  CHEDDAR BISCUITS ~Shared by Luanne, FL Nothing goes better as a side as these biscuits. Makes a meal taste so home-made. 2 cups. biscuit baking mix 1/2 cup. shredded Cheddar cheese 2 tsp. diced onion 2/3 cup. milk Topping 1/4 cup. butter 1/2 tsp. garlic powder In a bowl, combine onion, cheese, and biscuit baking mix. Stir in milk until soft dough forms. Stir 30 seconds longer. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet. Bake at 400 degrees for 20 minutes or until golden brown.  Combine butter and garlic powder. Brush over biscuits.  Makes about 15. PINEAPPLE FLUFF ~Shared by Luanne, FL 1 ~ 20 ounce can, no sugar added crushed pineapple, drained 1 ~ 14 ounce can fat free sweetened condensed milk 1/2 cup coconut 1/4 cup lemon juice 1 ~ 10 ounce tub extra creamy whipped topping ~ you can substitute low fat whipped topping  1 cup pecans or walnut ~ chopped Mix all together in a 1 1/2 quart casserole and refrigerate overnight. This is delicious, very light and goes well with about anything FRIED APPLES ~Shared by Luanne, FL This has always been a favorite of mine. I prefer using red delicious apples as they don't get mushy. 5 large apples, cored and sliced ( your choice to peel or not ) 3 Tbsp. butter or margarine 1/3 cup brown sugar 1/2 tsp. ground cinnamon See Note* Cut apples into 1/4 inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve with syrup on top.  Serves 4.  Note* This recipe may be made in any amount you want. Just remember to adjust the butter, sugar and cinnamon. I will sometimes add "Red Hots" to this also. MUSHROOM AU GRATIN  ~Shared by Luanne, FL This will be on my table in the next couple of days. I have sliced portabellas to use. 1/2 lbs of mushrooms 1/4 cup butter 1/4 cup sour cream 1 tbs flour 1/2 cup shredded cheddar cheese Sauté the mushrooms in the butter, place in baking dish. Mix the next 3 ingredients and pour over the mushrooms.  Bake at 350* until hot and bubbly MACARONI AND CHEESE ~Shared by Pat, Minden, NV 1 cup macaroni 1-1/2 cups small curd cottage cheese 1-1/2 cups shredded cheddar or American cheese 1/4 cup grated parmesan cheese Preheat oven to 350 degrees. Cook macaroni in saucepan according to package directions and drain. Combine remaining ingredients in bowl. Combine macaroni with cheese mixture. Spoon into sprayed 2-quart baking dish. Cover and bake for 35 minutes. Serves 4 to 6 SENSATIONAL SPAGHETTI ~Shared by Pat, Minden, NV 1 (12 ounce) package thin spaghetti 1/2 cup (1 stick) butter 1-1/2 teaspoons minced garlic 1 cup grated parmesan cheese 1 pint whipping cream 1 teaspoon dried parsley flakes 10-12 strips bacon, fried crisp, crumbled Preheat oven to 325 degrees. Cook spaghetti in saucepan according to package directions and drain. Melt butter in large skillet and sauté garlic until slightly brown. Add spaghetti, parmesan cheese, cream, parsley flakes, and 1/2 teaspoon each of salt and pepper to garlic and mix well. Spoon into sprayed 2-quart baking dish. Cover and bake just until warm about 15 minutes. Uncover and sprinkle crumbled bacon over casserole. Serves 4 to 6 RANCH SPAGHETTI ~Shared by Pat, Minden, NV 1 (12 ounce) package spaghetti 1/4 cup (1/2 stick) butter, cut in 3 pieces 3/4 cup sour cream 3/4 cup bottled ranch dressing 1/2 cup grated parmesan cheese Cook spaghetti in saucepan according to package directions, drain and return to saucepan. Stir in butter, sour cream and ranch dressing and toss. Spoon into serving bowl and sprinkle with grated parmesan cheese. Serves 8. CREAMY SEASONED NOODLES ~Shared by Pat, Minden, NV 1 (8 ounce) package wide egg noodles 1 (1 ounce) packet Italian salad dressing mix 1/2 cup whipping cream 1/4 cup (1/2 stick) butter, cut in chunks 1/4 cup grated parmesan cheese Cook noodles in saucepan according to package directions and drain. Add butter and stir until it melts. Add remaining ingredients and toss lightly to blend thoroughly. Serve hot. Serves 4 GREEN CHILE-RICE ~Shared by Pat, Minden, NV 1 cup instant rice, cooked 1 (12 ounce) package shredded Monterey Jack cheese 1 (7ounce) can chopped green chilies 2 (8 ounce) cartons sour cream 1/2 teaspoon garlic powder Preheat oven to 350 degrees. Mix all ingredients in large bowl and add a little salt. Spoon into sprayed 9 x13-inch baking dish and bake for 30 minutes. Serves 6 to 8. CREAMY RICE BAKE ~Shared by Pat, Minden, NV 1 cup finely chopped green onions with tops 1/4 cup (1/2 stick) butter 3 cups cooked rice 1 (8 ounce) carton sour cream 3.4 cup small cured cottage cheese 1-1/4 cups shredded Monterey Jack cheese Preheat oven to 350 degrees. Sauté onion with butter in large skillet. Remove from heat and add rice, sour cream, cottage cheese, 1/2 teaspoon each of salt and pepper, and Monterey Jack cheese. Toss lightly to mix and spoon into sprayed 2-quart baking dish. Cover and bake for 35 minutes. Serves 4 to 6 BAKED RICE ~Shared by Pat, Minden, NV 2 cups rice 1/2 cup (1 stick) butter, melted 1 (10 ounce) can cream of celery soup 1 (10 ounce) can cream of onion soup Preheat oven to 350 degrees. Combine rice, butter, soups and 1-1/2. cups water in bowl. Pour into sprayed 3-quart baking dish. Bake for 1 hour. Serves 6 to 8 POTATOES SUPREME ~Shared by Pat, Minden, NV 1 (32 ounce) package frozen hash-brown potatoes, thawed 1 onion, chopped 2 (10 ounce) cans cream of chicken soup 1 (8 ounce) carton sour cream Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Pour into sprayed 9 x 13-inch baking dish. Cover and bake for 1 hour. Serves 6 to 8 *This would also be very good with 1/2 cup shredded parmesan or cheddar cheese sprinkled on top for the last 5 minutes of baking. GOLDEN POTATO CASSEROLE ~Shared by Pat, Minden, NV 1 (2 pound) bag frozen hash-brown potatoes, thawed 1 (1 pint) carton sour cream 1 ( 8 ounce) package shredded cheddar cheese 1 bunch fresh green onions with tops, chopped Preheat oven to 325 degrees. Combine all ingredients in large bowl and thoroughly mix. Pour into sprayed 9 x 13-inch baking dish. Cover and bake for 55 minutes. Serves 6 to 8. CREAMY CHEESY POTATOES ~Shared by Pat, Minden, NV 1 (32 ounce) bag frozen hash-brown potatoes, thawed 1 (16 ounce) package cubed Velveeta cheese 1 (10) ounce can cream of chicken soup 1 (8 ounce) carton sour cream Preheat oven to 325 degrees. Combine all ingredients in large bowl. Add a 1/2 teaspoon salt (optional). Spoon into sprayed 9 x 13-inch baking dish. Cover and bake for 1 hour. Stir twice during baking to prevent burning Serves 6 to 8. CHEDDAR-POTATO CASSEROLE ~Shared by Pat, Minden, NV 1 (2 pound) bag frozen hash-brown potatoes, thawed 1 onion, finely chopped 3/4 cup (1-1/2 stick) butter, melted, divided 1 cup sour cream 1 (10 ounce) can cream of chicken soup 2 cups shredded cheddar cheese 1-1/2 cups crushed corn flakes Preheat oven to 350 degrees. Combine hash browns, onion, 1/2 cup butter, sour cream, soup and cheese in large bowl and mix will. Pour into sprayed 9 x 13-inch baking dish. Combine corn flakes and remaining butter in bowl, sprinkle over mixture and bake for 45 minutes. Serves 6 to 8. POTATO PANCAKES ~Shared by Pat, Minden, NV 3 pounds white potatoes, peeled, grated 1 onion, finely minced 3 eggs, beaten 1/2 cup seasoned dry breadcrumbs Oil Combine potatoes, onions, eggs, a little salt and pepper and breadcrumbs in large bowl and mix well. Drop spoonfuls of mixture in hot oil in skillet and brown on both sides. Serves 4 to 6 SWEET POTATO CASSEROLE ~Shared by Pat, Minden, NV 1 (29 ounce) can sweet potatoes, drained 1/3 cup evaporated milk 3/4 cup sugar 2 eggs, beaten 1/4 cup (1/2 stick) butter, melted 1 teaspoon vanilla Preheat oven to 350 degrees. Place sweet potatoes in bowl and mash slightly with fork. Add remaining ingredients and mix well. Pour mixture into sprayed 7 x 11-inch baking dish. Topping 1 cup packed light brown sugar 1/3 cup (2/3 stick) butter, melted  1/2 cup flour 1 cup chopped pecans Mix toping ingredients in bowl and sprinkle over top of casserole. Bake for 35 minutes or until crusty on top. Serves 8 CLASSIC BAKED BEAN STAND-BY ~Shared by Pat, Minden, NV 3 (18 ounce) cans baked beans 1/2 cup chili sauce 1/3 cup packed brown sugar 4 slices bacon, cooked, crumbled Preheat oven to 325 degrees. Combine baked beans, chili sauce and brown sugar in sprayed 3-quart baking dish. Bake for 40 minutes. When ready to serve, sprinkle bacon on top. Serves 6 to 8 FIESTA CORN ~Shared by Pat, Minden, NV 1 (15 ounce) can cream-style corn 1 (15 ounce) can whole kernel corn 1 green bell pepper, seeded, chopped 1 (4 ounce) can chopped green chilies 1/4 cup (1/2 stick) butter, melted 2 eggs, beaten 1/4 teaspoon cayenne pepper 1/4 teaspoon sugar 1-/1/2 cups buttery cracker crumbs, divided 1 cup shredded 4-cheese blend Preheat oven to 350 degrees. Combine both cans of corn, bell pepper, green chilies, butter, eggs, cayenne pepper, sugar, 1/2 cup cracker crumbs, cheese and a little salt and pepper in large bowl. Spoon into sprayed 3-quart baking dish and sprinkle remaining crumbs on top. Bake for 35 minutes. Serves 6 to 8 WILD WEST CORN ~Shared by Pat, Minden, NV 3 (15 ounce) cans whole kernel corn, drained 1 (10 ounce) can tomatoes and green chilies, drained 1 (8 ounce) package shredded Monterey Jack cheese 1 cup cheese cracker crumbs Preheat oven to 350 degrees. Combine corn, tomatoes and green chilies, and cheese in large bowl and mix well. Pour into sprayed 2-1/2-quart baking dish. Sprinkle cracker crumbs over top. Bake for 25 minutes. Serves 4 to 6 HOT CORN BAKE ~Shared by Pat, Minden, NV 3 (15 ounce) cans whole kernel corn, drained 1 (10 ounce) can cream of corn soup 1 cup salsa 1 (8 ounce) package shredded Mexican 4-cheese blend, divided Preheat oven to 350 degrees. Combine corn, corn soup, salsa and half cheese in bowl and mix well. Pour into sprayed 3-quart baking dish and sprinkle remaining cheese on top. Bake for 20 to 30 minutes. Serves 6 to 8. EVERYBODY'S FAVORITE CORN ~Shared by Pat, Minden, NV 1 (15 ounce) can whole kernel corn 1 (15 ounce) can cream-style corn 1/2 cup (1 stick) butter, melted 2 eggs, beaten 1 (8 ounce) carton sour cream 1 (6 ounce) package jalapeno cornbread mix 1/2 cup shredded cheddar cheese Preheat oven to 350 degrees. Mix all ingredients, except cheese in large bowl and pour into sprayed 9 x 13-inch baking dish. Cover and bake for 35 minutes or until light brown on top. Uncover, sprinkle cheese on top and return to oven for 5 minutes. Serves 8 to 10. ATOMIC SALSA-CORN ~Shared by Pat, Minden, NV 1 (8 ounce) jar hot salsa 1 (16 ounce) package frozen whole kernel corn, thawed 1/4 teaspoon garlic powder 1/2 cup shredded Monterey jack cheese Combine hot salsa, corn, garlic powder and 1/4 cup water in saucepan. Cook on medium-low heat, stirring occasionally, for 5 to 7 minutes. Pour into serving bowl and sprinkle with cheese. Serves 4 to 6. CHEESY ONION CASSEROLE ~Shared by Pat, Minden, NV 5 sweet onions, sliced 1/2 cup (1 stick) butter 1 cup shredded cheddar cheese 22 saltine crackers, crushed Preheat oven to 325 degrees. Sauté onions in butter in skillet until soft. Layer half onions, half cheese, half crackers in sprayed 2-quart baking dish and repeat layers. Bake for 35 minutes. Serves 4 to 6 CHEESY BAKED ONIONS ~Shared by Pat, Minden, NV 4 yellow onions, peeled, sliced 1/2 cup (1 stick) butter 25 round, buttery crackers, crushed 1/3 cup grated parmesan cheese Preheat oven to 325 degrees. Sauté onions in butter in skillet until transparent. Spread half onions in sprayed 2-quart baking dish. Top with half crackers and half cheese. Repeat layers. Bake for 30 minutes. Serves 4 to 6 BAKED ONIONS ~Shared by Pat, Minden, NV 4 large onions, thinly sliced 1-1/2 cups crushed potato chips 1 cup shredded cheddar cheese 1 (10 ounce) can cream of chicken soup 1/4 cup milk or water. Preheat oven to 300 degrees. Layer one-half onion, one-half potato chips and one-half cheese in a 9 x13-inch baking dish. Repeat layers. Spoon soup over last layer and pour milk or water on top. Sprinkle with a little cayenne or black pepper. Bake for 1 hour. Serves 6 to 8. PARMESAN PEAS ~Shared by Pat, Minden, NV 2 (10 ounce) packages frozen green peas 3 tablespoons butter, melted 1 tablespoon lemon juice 1/3 cup grated parmesan cheese Microwave peas in 2 tablespoons water for 3 minutes. Rotate bowl half turn and cook for an additional 3 minutes. Stir in butter, lemon juice and parmesan cheese. Leave in oven for several minutes. Serve hot. Serves 4 to 6. CHEESE-PLEASE SPINACH ~Shared by Pat, Minden, NV 1 (16 ounce) package frozen chopped spinach 3 eggs 1/2 cup flour 1 (16 ounce) carton small curd cottage cheese 2 cups shredded cheddar cheese Preheat oven to 350 degrees. Cook spinach in saucepan, drain, squeeze spinach between towels to completely remove excess moisture and set aside. Beat eggs in bowl and add flour, cottage cheese, and a little salt and pepper. Stir in spinach and cheddar cheese and pour into a 1-1/2 -quart baking dish. Bake for 35 minutes. Serves 8. CREOLE OKRA ~Shared by Pat, Merritt Island, FL This is TNT and sometimes I add canned or frozen corn to it. Sometimes I have used frozen okra. 1 lb okra 2 Tbs oil 1 onion; chopped salt and pepper 16 oz canned tomatoes, drained & mashed Wash and dry okra. Cut off ends of okra and slice into little thin rounds. Put oil in a skillet and add okra and onion. Cook on medium heat, stirring constantly. The okra will produce a slime in the pan as it cooks. As you continue cooking and stirring, the slime will eventually disappear. Add tomatoes, salt and pepper and simmer over low heat. NOTE: This is TNT and sometimes I add canned or frozen corn to it. Sometimes I have used frozen okra. SOUTHERN BAKED CORN ~Shared by Pat, Merritt Island, FL This is TNT big time. My mom took cooking classes at MI Consolidate Gas in late '40's early '50s and got this recipe. She made it for years and never had any leftovers or take homes - neither have I. I have doubled and tripled successfully. (6 servings) Michigan Consolidated Gas Company 1/4 C chopped onion 1 Tbs flour 2 Tbs shortening 1 tsp salt 1/8/ tsp pepper 3/4 C milk 1 egg beaten 1 lb can corn niblets (drained) 1/2 C buttered bread crumbs 1/4 C chopped green pepper Cook onion and green pepper in shortening until soft. Add flour and seasoning and mix well. Add milk to beaten egg and add to onion mixture. Add corn and mix well. Put in buttered 2 qt. casserole. Spread with buttered bread crumbs. Bake in cold 300 degree oven for 45 minutes. BARLEY CASSEROLE ~Shared by Pat, Merritt Island, FL (6-8 Svgs.) 4 Tbs. Butter unsalted 2 medium Onions, finely chopped 1/2 lb. Mushrooms sliced 1 & 1/2 C pearl Barley 3 C. Chicken or Beef Froth  1 4 oz. Jar Pimento, coarsely chopped 1/Tsps.. each Salt and Pepper Parsley garnish Preheat oven to 350. Melt Butter in large casserole. Saute Onions for 2 mins. over medium heat, add Mushrooms and continue to saute until soft (5-7 mins.). Add Barley and cook until lightly browned. Add 2 C. Broth, Pimentos, Salt and Pepper and stir. Bring t presumably). Add remaining 1C Brother, return to oven and cook 30 mins. longer. Serve hot garnished with Parsley. ASPARAGUS WITH SPICY NUTMEG BUTTER ~Shared by Pat, Merritt Island, FL Ingredients: 1/4 tsp Ground Nutmeg 1/4 tsp Garlic Salt  1/8 tsp Ground Red Pepper  2 Tbs butter or margarine, melted 30 medum fresh asparagus spears (about 2 bunches) 1 Tbs olive oil 1/4 C pine nuts, toasted (optional) Directions: 1. Preheat broiler. Stir nutmeg, garlic salt, and red pepper into melted butter. Set aside.  2. Wash asparagus and break off stalks as far down as they snap easily, about 1-2 inches from ends. Arrange asparagus in a single layer on a large, rimmed baking pan lined with foil; drizzle with oil and roll to coat. 3. Broil asparagus 4-6 minutes or until crisp-tender, turning once. Place in a serving dish and pour seasoned butter over asparagus. Garnish with nuts, if desired. PEARLS AND RUBIES (Onions and Cranberries)  ~Shared by Pat, Merritt Island, FL (6-8 servings) Ingredients: 1 1/2 lbs pearl onions boiling water to cover 1 Tbs butter 1/4 C sugar 1/4 tsp salt, (opt) 1/4 tsp black pepper 1 C cranberries 1/2 C chicken broth Preparation: Drop the onions into a pot of boiling water for about 2 minutes. Drain and rinse the onions under cold water. When they are cool enough to handle, slice off the root ends of the onions, and slip off their outer skins. Preheat the oven to 400°F. Heat the butter in a large skillet, preferably one with a non-stick surface. Add the onions, and cook them in a single layer until they are lightly browned, turning them occasionally to prevent sticking and to brown them evenly. Sprinkle in the sugar, salt (if desired) and pepper. Add the cranberries, tossing the ingredients to combine them. Add the broth. Transfer the mixture to a glass or ceramic baking dish, place the dish in the hot oven and bake the onions and cranberries in the uncovered dish for about 30 minutes. Preparation tips: The dish should be baked just before serving it. It will look and taste best if it is prepared for baking not more than 8 hours ahead of time. If you use an ovenproof skillet, it will save washing another pan. TOMATO MARMALADE CARROTS ~Shared by Jean M., OH (This darling woman just turned 88 years young!) 1 pound carrots, peeled, sliced thin, cooked tender and drained well. 1/2 cup Orange Marmalade 2 tablespoons tomato paste Mix these well and stir into Carrots, Heat well to serve. May sprinkle with minced parsley. This is good with pork !! CARROT RING ~Shared by Jean M., OH 2 cups shredded raw carrots 2 cups Fresh, fine bread crumbs 3 eggs, lightly beaten 1 cup milk 1 tsp salt White pepper to taste 2 tablespoons minced onion 2 tablespoons salad oil 10 oz package frozen baby peas, cooked Grease a 6 cup ring mold. Preheat oven to350º Mix all ingredients except peas and pour into mold.. Set in pan of hot water and bake 40 minutes, or until firm. Unmold onto serving platter and fill center with hot peas. This can be baked in custard cups ( adjust baking time accordingly ) or 9x5 bread pan.  If I choose cups or 9x5 pan, I like to cream the peas and use as sauce. STUFFED PATTYPAN SQUASH ~Shared by Jean M., OH 6 medium squash 2 tbs butter 1 cup chopped mushrooms 2 tsp flour 1/4 tsp oregano 1 cup shredded Monterey Jack or Mozzarella Cheese (can use more) 1/4 cup grated Parmesan Cheese Parboil whole squash in boiling salted water until tender, about5 to 10 minutes. Cut away top, clean out center and save to chop and add to filling. Melt butter and saute mushrooms. Stir in flour, oregano and chopped Squash, Remove from heat. Stir in the cheese until melted. May heat if needed to melt. Preheat Broiler. Fill squash shells with mixture, about 1/4 cup each. Sprinkle with Parmesan cheese. Broil several inches from heat, until bubbly and hot Can hold 4 hours in fridge . Allow several extra minutes for broiling. SPICY RICE CASSEROLE  ~Shared by Mary S., Nashville, TN 1 lb. pork sausage  1 t. ground cumin  1/2 t. garlic powder  2 medium onions, chopped  2 medium green peppers, chopped  2 beef bouillon cubes  2 C. boiling water  1-2 jalapeno peppers, seeded and finely minced  1 (6 1/4 oz) quick cooking long grain and wild rice mix  In a large skillet, cook sausage, cumin and garlic powder, stirring often.  Drain. Add onion and green pepper; saute until crisp tender. Dissolve bouillon in water; add to skillet. Stir in jalapenos, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered 5-10 minutes or until the water is absorbed.  CAULIFLOWER SOUFFLÉ ~Shared by Mary S., Nashville, TN 1 medium cauliflower, cut into florets  2 tbsp. each butter or margarine, all purpose flour  1 cup each milk, grated cheddar cheese  to taste salt, pepper  dash ground nutmeg  4 eggs, separated  Heat oven to 350º F. (180º C). Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2-qt. soufflè dish. Bake 350º F oven 30 - 40 minutes, or until puffed, firm and lightly browned. Serve immediately. Makes 4-6 servings.  CHEESE SCALLOPED CARROTS ~Shared by Mary S., Nashville, TN 12 medium carrots, sliced  1 small onion, minced  1/4 c. butter  1/4 c. flour  1 t. salt  1/4 t. dry mustard  2 c. milk  1/8 t. pepper  3/4 c. chopped celery  1/2 lb. shredded cheddar cheese  3 c. buttered fresh bread, cut in small pieces  Early in the day, cook carrots until tender. Meanwhile, gently cook onions and celery in butter. Stir in flour, salt, mustard and pepper. Add milk and cook until smooth. In a 2-qt. casserole, arrange a layer of carrots, a layer of cheddar cheese, and repeat until all are used, ending with carrots. Pour mustard-onion sauce over, then top with bread. Refrigerate until ready. About 45 minutes before serving, bake in a 350 degree oven for 35 to 40 minutes.  SUGAR SNAP PEAS WITH LEMON & BASIL ~Shared by Mary S., Nashville, TN 2 teaspoons olive oil  1 1/4 pounds fresh sugar snap peas, or two (10-ounce) packages thawed frozen sugar snap peas  1/2 teaspoon salt  1/4 teaspoon ground white pepper  1/3 cup coarsely chopped fresh basil  1/2 teaspoon grated lemon zest  1/2 lemon, cut in wedges  Heat the oil in a large nonstick skillet over medium heat. Add the peas; season with salt and pepper. Stir-fry until the peas are crisp-tender, 3 minutes for fresh or 2 minutes for thawed frozen sugar snaps. Add the basil and lemon zest; stir-fry until the basil is wilted and fragrant. Serve immediately with lemon wedges.  GLAZED CARROTS ~Shared by Mary S., Nashville, TN Serves 4 to 6  1 lb. large carrots  3 Tbs. packed brown sugar  2 Tbs. butter  1 Tbs. water  1/2 tsp. salt  1/8 tsp. ground cinnamon  Freshly ground nutmeg to taste  Peel carrots and cut into long thing strips; set aside. In microwave-proof 11/2 quart casserole, combine brown sugar, butter, water, salt, cinnamon and nutmeg. Microwave at high until butter is melted (45 seconds to 1 minute). Stir well. Add carrots. Stir until coated. Cover; microwave at high until tender, 5 to 8 minutes. Stir once during cooking.  SWEET AND SOUR BRUSSELS SPROUTS ~Shared by Mary S., Nashville, TN 8 pieces of bacon; diced  3 pk (10 oz) fresh or frozen; (thawed) Brussels sprouts  1/2 onion; minced  2 tbs cider vinegar  1 tbs sugar  1/2 tsp salt  1/4 tsp dry mustard  1/2 tsp pepper  In a 5 quart Dutch oven or 4 quart saucepan over medium low heat, cook diced bacon until brown. With a slotted spoon remove the bacon pieces to drain on paper towels.  In same Dutch oven, in bacon drippings, cook Brussels sprouts with the rest of the ingredients until tender-crisp, about 10 minutes, stirring occasionally.  Stir bacon into Brussels sprouts mixture. Reheats just fine.  FRESH SQUASH CASSEROLE ~Shared by Mary S., Nashville, TN 1/4 cup (1/2 stick) margarine  3 cups sliced zucchini or yellow squash  1/4 cup chopped onion  2 eggs, beaten  1/4 cup milk  1/2 teaspoon slat  1/2 teaspoon black pepper  1 cup grated sharp Cheddar cheese  1/ cup crushed Ritz crackers  Preheat the oven to 350 degrees. Heat the margarine over medium heat, and saute the squash and onions until tender. Drain. Add the eggs, milk, salt, and pepper. Spoon the mixture into a 12 x 9-inch casserole dish, and top with the cheese and crackers. Bake for 20 minutes.  SPINACH SOUFFLÉ ~Shared by Mary S., Nashville, TN Ingredients:  1 can (10 oz.) cream of celery soup  3 eggs, separated  1 cup finely chopped, drained cooked spinach  1/4 cup grated onion  1/8 teaspoon nutmeg  1/2 cup grated cheddar cheese  Directions:  Heat the soup (undiluted) to just below boiling. Remove from heat. Beat egg yolks, and add to the soup, along with the spinach, onion and nutmeg. Beat egg whites until stiff. Fold into the soup mixture. Turn into a buttered casserole dish. Top with cheese. Set in a pan of warm water and bake at 350 degrees F. for 50 minutes, until set and golden crusted. Serve immediately. Makes 4 servings.  ITALIAN STYLE GREEN BEANS ~Shared by Mary S., Nashville, TN Ingredients: 1 pound fresh green beans, washed and trimmed 1/2 cup water 1/4 cup Italian-style seasoned bread crumbs 1/8 cup olive oil salt and pepper to taste 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 cup grated Parmesan cheese Combine the green beans and 1/2 cup water in a medium pan. Cover, and bring to boil. Cook for 10 minutes, or until tender, reducing heat to medium. Drain well. Place beans in a serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve. Notes: You can do this ahead and warm up in a microwave or toss back in a skillet at the last minute. SWEET POTATO CASSEROLE ~Shared by Rita K., Niceville, FL These two recipes are favorites of my daughter Dana. 3 cups cooked mashed sweet potatoes 1 cup sugar 1 stick butter, softened 1 T. vanilla 2 eggs 1 cup light brown sugar 1/3 cup flour 1/3 cup butter or margarine 1 cup chopped pecans Beat mashed sweet potatoes, sugar, 1 stick butter and vanilla together. Let mixture cool a little before mixing in eggs. Place in greased baking dish. Mix brown sugar, flour, 1/3 cup butter and pecans with hands and sprinkle evenly over sweet potato mixture. Bake at 350 degrees for 1 hour. PINEAPPLE CASSEROLE ~Shared by Rita K., Niceville, FL 1 (20 oz.) can pineapple tidbits 1/4 cup butter 3 c. shredded cheddar cheese  1 c. sugar 6 T. flour 1 tube Ritz crackers, crushed 1/4 c. butter, melted Drain pineapple, reserving 6 tablespoons juice. Melt 1/4 cup butter in a 2 quart baking dish. Add pineapple and cheese. Combine sugar, flour and reserved juice in bowl; mix well. Spread over pineapple mixture. Toss crushed crackers with 1/4 cup melted butter. Sprinkle over top. Cover and bake at 350 degrees for 45 minutes. GARLIC GREEN BEANS ~Shared by Treva, NC 2 Tbsp. olive oil  3 tsp. cider vinegar  2 tsp. dried onion  2 cloves garlic, finely chopped  Salt and pepper  3 cups frozen green beans, thawed  3 Tbsp. bread crumbs  3 Tbsp. Parmesan cheese, grated  1 Tbsp. butter or margarine, melted  Mix first 5 ingredients. Add beans and coat with mixture. Pour into greased baking dish.  Mix bread crumbs, cheese and butter and sprinkle over bean mixture.  Bake uncovered at 350° for about 15 minutes. It just needs to be heated through. CREAMED SPINACH CASSEROLE ~Shared by Treva, NC 1 pkg frozen spinach, thawed  1/3 c. onion, chopped  1 can Cream of Mushroom soup  1/2 c. sour cream  1/2 c. mayonnaise  3 eggs  1 c. Parmesan cheese, shredded  1 c. Mozzarella cheese, shredded  Microwave spinach and onion for about 2 minutes and drain in colander to get as much liquid out as possible.  In large bowl; add soup, sour cream, mayonnaise, eggs and most of the cheese, reserving a little for the topping. Mix together with spinach and onion.  Spray an 8 X 8 inch (20.5 x 20.5 cm) casserole dish with cooking spray and add mixture. Sprinkle remainder of cheese over top.  Bake in preheated 375 F (190 C) oven for 35 minutes or until lightly brown. LOADED MASHED POTATO CASSEROLE ~Shared by Treva, NC 5 & 1/2 C. prepared mashed potatoes  1/2 C. milk  8 oz. cream cheese  1 C. sour cream  2 t. parsley flakes  1 t. garlic salt  1/4 t. ground nutmeg  3/4 C. shredded Cheddar cheese  12 bacon strips cooked and crumbled  Place first 7 ingredients in a large bowl. Beat on medium high until fairly smooth and creamy. Spoon mixture into a lightly greased 9x13 baking dish. Sprinkle with cheddar cheese and bacon. Cover and bake at 350 for 30 minutes or until heated through. YELLOW SQUASH CASSEROLE ~Shared by Treva, NC 4 cups sliced yellow squash  1/2 cup chopped onion  35 buttery round crackers, crushed  1 cup shredded Cheddar cheese  2 eggs, beaten  3/4 cup milk  1/4 cup butter, melted  1 teaspoon salt  ground black pepper to taste  2 tablespoons butter  little garlic powder or Italian seasoning or both to taste  Preheat oven to 400 degrees F (200 degrees C). Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes.  Drain well, and place in a large bowl. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.  In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.  Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.  COWBOY SPUDS ~Shared by Treva, NC 1/2 pound thick sliced bacon  1 1/2 cups sliced onions  6 medium potatoes, unpeeled and cut into 1/4" slices  1/4 t. salt  1/4 t. black pepper, divided  1 1/2 cups milk  1/4 cup chopped parsley  Cut bacon crosswise into 1/2" pieces and saute in a skillet until crisp. Remove, drain on paper towels and set aside. Saute onions in bacon drippings until tender. Remove half of the onions. Arrange half of the potatoes over onions in a skillet. Sprinkle with 1/8 t. pepper.  Add remaining onions. top with remaining potatoes and sprinkle with remaining salt and pepper. Pour milk over potatoes. Add half of the reserved bacon and heat to boiling.  Reduce heat and simmer, covered, for about 25 minutes or until potatoes are tender. Sprinkle with parsley. Makes 4 servings. VIDALIA ONIONS AU GRATIN ~Shared by Treva, NC 5 large Vidalia or yellow onions (about 1 1/2 lbs.) cut into bite size pieces (about 5 cups)  4 T. margarine  1/2 cup self rising flour  1/2 t. salt  1/4 t. pepper  1 lb. grated Jack or Swiss cheese (about 4 cups)  Mix onions and water to cover in large pan. Bring to boil. Drain and set aside. Melt butter over medium heat in large pan. Sprinkle flour, salt and pepper into melted butter; Cook stirring constantly until mixture turns light brown. Add onions and 3 cups of the cheese. Stir together until well mixed. Spoon into buttered 1 & 1/2 quart baking dish. Sprinkle with remaining cheese. Bake uncovered in preheated 325 oven for 30 minutes or until bubbly.  Serves 8 CHILI CHEESE TOMATOES ~Shared by Treva, NC 1 cup sour cream  1/2 t. salt  1/4 t. pepper  1 T. flour  2 T. chopped green onions  2 T. chopped green chilies  3 tomatoes, peeled (drop in boiling water for 1 minute and slice thick)  2 cups cheddar cheese, shredded  Combine sour cream, salt, pepper, flour, onions, and chiles. Place tomato slices on a cookie sheet. Cover them with sour cream mixture and then cheese. Broil 4" from heat for 4 minutes or until cheese is melted.  Serves 4 PAM'S COUSCOUS SALAD ~Shared by Karyn, Rockaway, NJ This makes a large salad, great to take along for a pot luck or picnic! Yields: 12 Servings Ingredients 2 cups chicken broth (1 14+ ounce can and maybe a splash of water to make it close) 1 1/2 cups whole wheat couscous  1 cup dried cranberries  1/2 cup extra-virgin olive oil  6 tablespoons fresh lemon juice  2 teaspoons ground cardamom  2 teaspoons curry powder  1 15-16 oz. can garbanzo beans (chickpeas), drained 1 cup chopped pitted dates  1/2 cup minced fresh cilantro  1/2 cup minced green onions (approx 7) 1 bunch grape tomatoes cut in half Instructions Bring broth to a boil. Add couscous and dried cranberries; stir. Cover and let stand 5 minutes. Fluff with fork. Transfer to large bowl to cool.  Whisk olive oil, lemon juice, cardamom and curry powder to blend in small bowl. Drizzle over couscous.  Mix in garbanzo beans, dates, cilantro, and green onions. Let stand at room temperature at least 1 hour and up to 2 hours.  Stir in grape tomatoes just before serving. CHEESY SMASHED POTATOES (Reader who shared this did not include name and location for posting.) Ingredients 1 pound red potatoes, cut into chunks  1 cup bite-sized cauliflower florets  1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream  1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese  Cooking Directions  Place potatoes and cauliflower in large saucepan. Add enough water to cover.  Bring to boil on high heat. Reduce heat to medium; simmer 20 min. or until vegetables are tender. Drain; return to pan.  Add sour cream; mash until vegetable mixture is light and fluffy. Stir in cheese.  Yield: 6 servings Per Serving Calories: 25 kcal  Carbohydrates: 5 g  Dietary Fiber: 2 g  Fat: 0 g  Protein: 1 g  Sugars: 1 g  Notes: Substitute 1 cup frozen cauliflower florets for the fresh cauliflower. Use Your Microwave: Place potatoes and cauliflower in large microwaveable bowl; add water to cover. Cover bowl with wax paper. Microwave on HIGH 20 min. or until vegetables are very tender. Continue as directed. MASHED POTATOES WITH PARSNIPS ~Shared by Marty B., Tell City, IN 2 leeks, trimmed and chopped 1/4 c. unsalted butter 3 parsnips, peeled and sliced 1 1/2 lbs. russet potatoes, peeled and cubed 2 c. chicken broth 1 c. shredded extra sharp cheddar cheese 1 ts. chopped fresh sage In a saucepan over medium heat cook leeks in butter for 3 minutes. Add next 3 ingredients and bring to a boil. Reduce heat and simmer 15 minutes until tender. Mash potato mixture. Stir in cheese and aged. Season with salt and pepper if desired. Serves 8 Cal. 208, Pro. 6 g, Fiber 3g, Chol. 30 mg, Sod. 330 Total fat 11 g, Sat 7 g EMERALD RICE ~Shared by Marty B., Tell City, IN 2 c. cooked long grain white rice 2 Tbs. unsalted butter, melted 1/4 c. finely chopped cilantro leaves 1/4 c. finely chopped fresh flat-leaf parsley leaves 1/4 c. lime zest 1/4 c. finely grated parmesan cheese salt and pepper to taste Preheat broiler to high, Microwave the cooked rice on high in 30 second increments until it is warmed through. Place rice in a heat-proof casserole and toss with butter, cilantro, parsley, lime zest and Parmesan Cheese. Place dish under broiler until top is browned, 5 to 7 minutes. Check often so it doesn't get to brown.  Serves 4 PASTA WITH MARINATED ARTICHOKE HEARTS ~Shared by Linda H., Rosharon, TX 6 ounces artichoke hearts, marinated  1 tablespoon olive oil  1 tablespoon butter, unsalted  1 cup onion, chopped  1 teaspoon basil, dried  1/2 cup sour cream  1/2 cup cottage cheese  1 salt and black pepper  1 cayenne pepper  1 parmesan cheese  Directions: Drain the liquid from the marinated artichoke hearts into a skillet. Slice the drained hearts into bite-sized pieces. Add the olive oil and butter to the drained-off marinade in the skillet. Heat this mixture, add the onions and sauté them until soft (5-8 minutes). Add the artichoke hearts and basil. Sauté 3-5 more minutes. Remove from heat, stir in remaining ingredients and serve over 1/2 pound pasta. Source: www.RecipeLand.com CRACKER BARREL HASH BROWN CASSEROLE ~Shared by Linda H., Rosharon, TX 1 bag frozen country style hash browns  1/2 C. onion, finely chopped  Jane's Crazy Mixed-Up Salt, to taste  1 1/2- 2 C. Colby cheese, shredded  1 can cream of chicken soup Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil, cook until the hash browns are tender and brown. Drain the hash browns and set aside. Then mix together cheese and cream of chicken soup in a separate bowl. Add hash browns to mixture, then transfer into a buttered 2 quart casserole dish and cook at 350 for 30 minutes or until golden brown. WHITE RANCH MACARONI ~Shared by Linda H., Rosharon, TX Linda’s Adaptation of the Hidden Valley Ranch recipe. 3 cups uncooked gemelli, rotini or cellentani s noodles* 1 small pkg frozen broccoli florets 1 can (5 ounces) evaporated milk  1 cup Hidden Valley® The Original Ranch® with Garlic  2 eggs, slightly beaten  3 cups finely shredded Muenster cheese or part Muenster and part Cheddar 1/2 pkg Real Bacon pieces 1/2 cup unseasoned dry breadcrumbs  1/2 cup French Fried Onions 2 tablespoons butter Preheat oven to 350° Fahrenheit. Bring broccoli to boil iin water for pasta. Add pasta and cook according to package directions; rinse and drain. Combine evaporated milk, Hidden Valley Garlic Ranch, bacon and eggs in medium bowl. Stir in shredded cheese. Add cooked pasta; mix well. Spoon pasta mixture into sprayed 1 1/2 quart casserole.  Combine breadcrumbs, fried onions and butter in food processor. Sprinkle on top of casserole. Bake 20 to 22 minutes, or until heated through. Serves: 6 *Noodles: gemelli: twisted spiral; cellentani: resembling a corkscrew PACE BANDITO BEAN BAKE ~Shared by Linda H., Rosharon, TX 1 cup Pace Picante Sauce 1/4 cup molasses 2 tablespoons packed brown sugar 2 tablespoons prepared mustard 1 teaspoon onion powder 1 can (about 16 oz.) black beans, rinsed and drained 1 can (about 16 oz.) white beans, rinsed and drained Chopped green onions, shredded Cheddar cheese, crumbled tortilla chips  Cooking Instructions:  Mix picante sauce, molasses sugar, mustard, onion powder, black beans and white beans in saucepan. Heat to a boil. Cover and cook over low heat 10 minutes.  Serving Suggestions:  Top with green onions, cheese and tortilla chips. Source: PaceFoods.com SOUTHWEST HOMINY ~Shared by Linda H., Rosharon, TX Makes 12-14 Servings 4 20-oz. cans hominy, drained 10 3/4-oz can cream of mushroom soup 10 3/4-oz. can cream of chicken soup 1 cup diced green chilies 1/2 lb. Velveeta cheese, cubed 1 lb. hot dogs or ham, diced Combine all ingredients in crockpot. Cover. Cook on low 2-4 hours. Stir before serving. BACON CHEESE POTATOES ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator http://groups.yahoo.com/group/A2ZRecipes/ 4 large baking potatoes peeled & sliced 1 onion chopped 1/2 C. celery 1/2 C. green pepper 6 slices bacon cooked & crumbled 2/3 C. butter or margarine 1 C. shredded Cheddar cheese  Place potato slices on large piece of aluminum foil. Cover with onion, celery & green pepper. Season with salt, pepper & butter. Sprinkle with bacon & cover with cheese. Seal tightly. Bake at 350 for 1 hour. HOME SWEET POTATO HOME AU GRATIN ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator http://groups.yahoo.com/group/A2ZRecipes/ Source: Robert Irvine Show: Dinner: Impossible  Episode: Mission: Holiday Hope  1 cup milk  1 pint (2 cups) heavy cream  1/4 teaspoon ground nutmeg  1/4 teaspoon ground cinnamon  1 teaspoon salt  1/4 teaspoon ground black pepper  3 pounds sweet potatoes (about 12 sweet potatoes, depending on size), peeled and sliced thin with a mandoline  1 tablespoon chopped fresh parsley leaves  Gratin:  2 tablespoons butter, cut into chunks, plus more for baking dish  1/4 cup panko bread crumbs  1/4 cup grated Cheddar In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken.  Preheat oven to 350 degrees F.  Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes.  Serve in the baking dish, garnished with chopped parsley. RED BEANS ~Shared by Johnny, LA 1lb. Dried Red Beans  3 tablespoons Vegetable Oil (or your favorite fat)  1 Medium Onion Chopped  1 Heaping Tablespoon Crushed Garlic Smoked Meat (I used 1 homemade smoked Hens Wing)  ½ Cup of Chopped Jalapeños. (I used those from a Jar but Fresh would have been better)  1 Cup of Med-Dark Roux (will be used towards end of cooking time)  Preparation  Dump the dried beans in the pot and cover with about 3 quarts of water. Bring water to a boil and hold it there at a slow boil for 1 hour. While your beans are re-hydrating make you about a cup of Medium-Dark Roux and chop up all the vegetables. Turn the fire off and let the beans soak until the water cools enough so you can pick up the pot with your bare hands. Drain off all the water (I used a colander).  Cooking  Oil your DO and throw your onions, Garlic and Jalapenos in the pot to sauté a few minutes (I used a #10 Stove Top version with a self basting lid). Lower your fire for a minute and return the beans to the pot. Add enough water to cover plus 3/4 inch above the beans. You can add more water if you want more gravy. Bring water back to a boil and add your smoked meat to the pot. Reduce heat and cook low and slow for an hour or so to give your smoked meat a chance to flavor your beans. After your Smoked meat has done its thing. Now is a good time to start adding your Roux to thicken your gravy. Use small amounts and incorporate it completely before adding more. Keep adding the Roux until your gravy has the consistency you like. Season with Salt and/or Cajun Seasoning to taste and let your pot simmer Low and slow until meal time. The longer the better.  Serve over hot rice and enjoy! COPPER PENNIES Marinated Carrots ~Shared by Johnny, LA 2 pounds of fresh carrots 1 large onion, sliced in thin rings 1 large green pepper, cut in thin strips 1 can tomato soup, undiluted 1 cup sugar 1/2 cup vegetable oil 3/4 cup vinegar 1 tsp. salt 1/2 tsp. pepper 1/4 tsp. dill Wash, peel and cut carrots into 1 inch pieces. Cook until just tender. Drain and cool. Combine soup, sugar, vegetable oil, vinegar, salt, pepper, & dill weed in a sauce pan. Bring to a boil and stir to dissolve sugar. In a 2 quart casserole, combine carrots, onion and green pepper. Pour hot soup mixture over vegetables. Cover and chill overnight. TEX-MEX RICE ~Shared by Johnny, LA Every Tex-Mex restaurant serves rice like this on virtually every plate, and even though you're not likely to find rice like this anywhere in Mexico, the flavors all come from south of the border. 2 Tbs (30 ml) lard (traditional) or vegetable oil  1 onion, finely chopped  1 red bell pepper (capsicum), cored, seeded, and finely chopped  1-2 cloves garlic, finely chopped  1-2 jalapeños, seeded and finely chopped  1 cup (250 ml) long-grain rice, rinsed  2 Tbs (30 ml) tomato sauce  1 tsp (5 ml) chile powder  Salt and freshly ground pepper to taste  2 cups (500 ml) chicken stock or water  Heat the lard in a pot over moderate heat and saute the onion, bell pepper, garlic, and jalapeño until tender but not brown, about 5 minutes. Add the rice and stir to coat the grains with oil. Stir in the tomato sauce, chile powder, salt, and pepper and cook for 2 to 3 minutes. Add the chicken stock and bring to a boil, stirring occasionally. Reduce the heat to low and cook tightly covered for 15 minutes - do not stir. Remove from the heat and let sit covered for 10 minutes before fluffing with a fork. Serves 4 to 6. MEXICAN COLESLAW ~Shared by Johnny, LA Makes 8 servings, generous 1 cup each Ingredients 6 C very thinly sliced green cabbage (about ½ head) (see Tip) 1 1/2 C peeled and grated carrots (2-3 medium) 1/3 C chopped cilantro 1/4 C rice vinegar 2 Tbsps extra-virgin olive oil 1/4 Tsp. salt Instructions 1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes. 2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat. SKILLET FRIED POTATOES ~Shared by Johnny, LA  These flavorful potatoes are easy to prepare and cook, and they make a great side dish for a family breakfast or dinner. 2 to 3 tablespoons vegetable oil 1 large onion, quartered, thinly sliced 1 red bell pepper, diced 1 medium clove garlic, finely minced 6 medium red-skinned potatoes, cut in 1/2-inch dice 1 teaspoon ground paprika Add some cayenne and white pepper for a mo better flavor 1/2 to 1 teaspoon salt, or to taste Freshly ground black pepper, to taste Heat oil in a large, heavy, nonstick skillet or electric skillet over medium heat. Add onion and sauté until tender. Add the red pepper and garlic and cook for 1 minute longer. Add the potatoes, paprika, about 1/2 teaspoon salt, and pepper. Cover and cook for about 10 to 15 minutes, or until potatoes are just tender. Uncover and increase heat to medium-high. Continue cooking for about 8 to 10 minutes, turning occasionally, until nicely browned. Serves 4 to 6. Source: about.com, Diana Rattray JOE'S AFTERBURNER BEANS ~Shared by Johnny, LA Amount Measure Ingredient Preparation Method 1 pound bacon chopped 1 pound smoked pork butt, pork chops 2 onion diced (I like onions) 4 good size garlic cloves 1/3 cup brown sugar 1/3 cup sugar 1 Cup favorite BBQ sauce 3 tablespoons molasses 2 tablespoons mustard powder 1/4 teaspoon chili powder 2 tablespoons ground New Mex chilies 2 tablespoons ground chipotle 1 teaspoon salt 1/4 teaspoon pepper 1 pound pintos cooked with bay leaves and coarse chopped onion Drain pintos and Brown meat and onion together and save the bacon grease to put in the beans. Mix remaining ingredients. Blend all and bake at 350 degrees from 30 minutes up to 2 hours, covered. The longer you bake this, the better it is. I’ve also been known to throw in some hunks of polish sausage or Cajun. CREAMED CORN WITH BACON ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ 4 ears corn  6 ounces thick-sliced bacon (about 4 slices)  1 large bunch scallions  2/3 cup heavy cream  1/4 cup water  1 teaspoon fresh lemon juice  1 tablespoon unsalted butter  freshly ground black pepper  Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs.  Cut bacon into 1/8-inch-thick strips. In a heavy skillet cook bacon over moderate heat, stirring occasionally, until browned and transfer to paper towels to drain.  Thinly slice enough scallions crosswise to measure 1 cup. In a 3-quart heavy saucepan simmer cream, water, and lemon juice with bacon, scallions, and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.  CRANBERRIES AMARETTO ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ 2 oz. Butter 1 lb. Fresh cranberries 2 cups sugar 1 lemon, grated peel and juice  3 tablespoons lightly heaped orange marmalade  1/3 cup Amaretto liqueur  Spray pot with no-stick cooking spray. Melt butter. Add cranberries, sugar and lemon juice and cook until cranberries are tender. Remove from heat. Add lemon peel, marmalade and liqueur to above mixture. Stir well. Serve hot or cold with turkey or pork. Keeps in refrigerator for several months. BAKED POTATO CASSEROLE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ 5 large potatoes, cooked and diced 6 slices bacon, cooked and crumbled 1 lb shredded cheddar cheese 1 pint sour cream  2 bunches chopped green onions (sauteed in bacon grease)  salt and pepper to taste Mix all ingredients. Pour into casserole and bake 30 minutes at 325º. Serves 10-12 BACON-CHEESE FRIES ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/  1 pkg (32 oz) frozen French fries  1 cup (4 oz) shredded cheddar cheese 1 / 2 cup thinly sliced green onions  1 / 2 cup cooked crumbled bacon Ranch salad dressing  Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.  NOTE: This is excellent also topped with heated, can chili! GREEN BEAN CASSEROLE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/  1 can French style green beans 1 can cream of celery soup 1/2 cup sour cream 1/2 cup chopped onion 1 can shoe peg or white whole kernel corn 1/2 cup chopped celery 1 1/2 packs crushed Ritz crackers 1 stick melted butter Spray casserole dish with Pam. Drain green beans and place in dish. Mix together cream of celery soup, sour cream, chopped onion, corn (drained) and chopped celery. Pour this mixture over the green beans. Place crushed crackers on top and pour melted butter over crackers. Bake 35 minutes on 350 or until brown. MACARONI AND CHEESE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ 1 pound elbow macaroni 1 cup dry bread crumbs 1/4 cup fresh flat-leaf parsley, finely chopped (optional) 1/4 cup olive oil 3 teaspoons kosher salt 1/4 teaspoon black pepper 5 tablespoons unsalted butter, plus more for the baking dish 1/2 cup all-purpose flour 6 cups whole milk 3 1/2 cups (about 14 ounces) grated sharp Cheddar Heat oven to 400° F. Butter a casserole or 9-by-13-inch baking dish. Cook the macaroni until almost tender but still firm, about 2 minutes less than the package directions. Drain and rinse under cold water.  Meanwhile, in a small bowl, combine the bread crumbs, parsley (if using), oil, 1 teaspoon of the salt, and the pepper; set aside.  In a saucepan, over medium heat, melt the butter. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump together. Still stirring constantly, add the milk slowly. Cook for 7 minutes. Add the Cheddar and the remaining salt and cook, stirring, until thick and creamy, about 5 minutes. Add the macaroni and combine. Transfer to the baking dish and top with the bread crumb mixture. Bake until golden and bubbling slightly around the edges, about 25 minutes. Tip: You can vary the flavor of the bread crumbs by using a different herb, such as thyme or oregano. Or minimalists can choose to omit it.  Yield: Makes 6 to 8 servings Source: Real Simple, NOVEMBER 2005 GREEN BEAN CASSEROLE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ 2 boxes frozen French style green beans (thawed) 1 med. onion, chopped Butter 1 cup sliced water chestnuts 1 cup shredded cheese 1 can mushroom soup 1 can French fried onion rings Saute onions in butter. Layer in a greased casserole: Beans , Onions, Water chestnuts, Cheese, Mushroom soup. Repeat layers Bake 25 minutes at 350 degrees or until heated through. Add onion rings the last 5 minutes. Serves 6.  HASH BROWN CASSEROLE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ 2 lb. frozen hash browns 1/2 cup butter 1/2 cup chopped onions 16 oz. sour cream 1 can cream of chicken soup 10 oz. Cheddar cheese Salt & pepper to taste Mix potatoes and butter; add rest of ingredients. Butter casserole dish and bake at 350 degrees for 45 minutes. ASPARAGUS CASSEROLE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ 2 (14 1/2 oz.) cans cut asparagus, drained 1 1/2 tbs. butter, melted 1 tbs. flour 3/4 cup milk 2/3 cup Cheddar cheese, grated 1/8 tsp. salt 1/2 cup Ritz crackers, crushed 1/2 tbs. butter Preheat oven to 325 degrees. Place cut asparagus in casserole dish. In small pan over medium heat, melt butter. Add flour, then add milk gradually. Cook slowly until thickened, stirring constantly. Add cheese and salt. Pour sauce over asparagus, sprinkle with cracker crumbs and dot over top with butter. Bake 40 minutes. CARROT STUFFING CASSEROLE  ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin With JP http://www.cookinwithjp.com/ 4 cups sliced cooked and drained carrots  1 can cream celery soup  1 chopped onion  1 stick melted margarine  1/2 sharp shredded cheddar cheese  1 box chicken flavored stuffing mix  Mix altogether put into greased 2 qt. casserole. Top with another 1/2 cup cheddar cheese. Cover and bake 350° about 30 minutes. 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

HASH BROWNS REVISITED ~Shared by Jim D., WA State Total Time: 25 minutes  We used fresh potatoes in these quick hash browns, but this is a great way to use last night’s leftovers. INGREDIENTS 3 medium russet potatoes (1 pound total), peeled and cut into quarters  2 teaspoons extra-virgin olive oil  1 small onion, finely chopped  1/2 teaspoon salt  1/4 teaspoon freshly ground pepper  Pinch paprika  1 tablespoon chopped fresh parsley  DIRECTIONS Place potatoes in a medium saucepan and cover with cold, lightly salted water. Bring to a boil and boil until potatoes are just tender, 5 to 10 minutes. Drain and cool. Cut into 1/2-inch cubes. (You should have 2 cups of cubed potatoes). Heat oil in a large nonstick skillet over medium heat. Add onion and sauté until they are limp and translucent, about 5 minutes. Add the potatoes and continue to sauté until golden brown, about 10 to 12 minutes. (Lower heat slightly if pan becomes too hot). Season with salt, pepper and paprika. Stir in parsley and serve immediately.  Nutrition Information 4 servings - Facts Per Serving: Calories: 118 Fat. Total: 2g Carbohydrates, Total: 22g  Cholesterol: 0mg Sodium: 298mg Protein: 3g  Fiber: 2g % Cal. from Fat: 15% Fat, Saturated: 0g  Source: EatingWell Magazine  NEW POTATOES WITH DILL VINAIGRETTE ~Shared by Treva, NC Serves: 6 Preparation time: 10 minutes Cooking time: 40 minutes Ingredients: 2 lbs. Baby red potatoes 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon finely chopped shallots 2 tablespoons extra virgin olive oil 3 tablespoons freshly chopped dill Salt to taste Freshly ground black pepper  Directions: Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the new potatoes in the basket for about 20 minutes. Let cool and then slice in quarters, lengthwise.  Meanwhile, in a small bowl, whisk the Dijon mustard, red wine vinegar and lemon juice together. Add the shallots and slowly whisk in the olive oil and dill. Season with salt and pepper to taste.  The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days. Gently toss the quartered potatoes in the vinaigrette and serve.  Nutrition Facts Serving Size: 3/4 cup of potatoes  Calories 167  Protein 3 g  Total Carbohydrate 28 g  Dietary Fiber 3 g  Sodium 308 mg  Total Fat 5 g  Saturated Fat 1 g  Percent Calories from Fat 26%  Percent Calories from Protein 8%  Percent Calories from Carbohydrate 66% ZESTY BROCCOLI CASSEROLE ~Shared by Maggie, TX 3 (10-ounce) packages frozen broccoli florets, thawed Cooking spray 1 1/2 cups fat-free milk 2 1/2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup (3 ounces) shredded sharp cheddar cheese 1/2 cup (4 ounces) fat-free cream cheese, softened 1 cup fat-free mayonnaise 3/4 cup chopped onion (about 1/2 medium) 1 (8-ounce) can water chestnuts, rinsed, drained, and sliced 3/4 cup panko (Japanese breadcrumbs) 2 teaspoons butter, melted Preheat oven to 375°. Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.  Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.  Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.  Yield: 10 servings (serving size: about 3/4 cup) Regular breadcrumbs can be used in place of the panko. If the broccoli florets are very large, cut them into bite-sized pieces. CALORIES 141 (31% from fat); FAT 4.9g (sat 2.6g,mono 1.3g,poly 0.7g); IRON 1mg; CHOLESTEROL 15mg; CALCIUM 173mg; CARBOHYDRATE 17.9g; SODIUM 484mg; PROTEIN 8.6g; FIBER 4.1g  Source: Cooking Light, JULY 2006 CREAMED SPINACH ~Shared by Maggie, TX The large amount of olive oil contributes significant calories and fat to this dish. Reduce both by cutting back on the amount used and using a non-stick pan.  Serving: 6 Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes 1 package of frozen spinach  3 tbsp olive oil  6 garlic cloves, minced  1 tsp sesame seeds  1 1/2 cup plain soy yogurt  1. Thaw spinach in a colander. Squeeze out excess juice and set aside.  2. Heat olive oil in a saucepan over medium heat, and sauté the garlic until slightly browned.  3. Add spinach and sauté until spinach is heated completely through, about 5 minutes.  4. Add sesame seeds and stir for 1 minute.  5. Add soy yogurt and mix until the yogurt is heated, about 3 minutes. Serve hot. Serves 6.  Based on individual serving. Calories: 110 Total Fat: 9 g Carbohydrates: 5 g Protein: 3 g Source: The Whole Soy Cookbook ZUCCHINI OVEN CHIPS ~Shared by Maggie, TX 1/4 cup dry breadcrumbs  1/4 cup (1 ounce) grated fresh Parmesan cheese  1/4 teaspoon seasoned salt  1/4 teaspoon garlic powder  1/8 teaspoon freshly ground black pepper  2 tablespoons fat-free milk  2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)  Cooking spray  Preheat oven to 425°.  Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.  Yield: 4 servings (serving size: about 3/4 cup)  CALORIES 61 (28% from fat); FAT 1.9g (sat 1g,mono 0.5g,poly 0.2g); IRON 0.6mg; CHOLESTEROL 5mg;  CALCIUM 87mg; CARBOHYDRATE 7.6g; SODIUM 231mg; PROTEIN 3.8g; FIBER 1g Source: Cooking Light Magazine 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

EASY OVEN-BAKED VEGETABLES ~Shared by Mary S., Nashville, TN Yield: 5 servings INGREDIENTS - 1 pound frozen broccoli, cauliflower, and carrot medley, or your favorite combination - 1/4 teaspoon salt - 1 teaspoon dried parsley or salt-free herb blend - 1 tablespoon extra virgin olive oil DIRECTIONS Preheat oven to 400 degrees F. Coat a 9x13-inch pan with nonstick cooking spray and place the frozen vegetables in the dish. Sprinkle with the salt and herbs and toss to mix well. Drizzle with the olive oil and toss to mix. Cover the pan with aluminum foil and bake for about 20 to 25 minutes, or until steaming hot and tender. Serve hot. Nutritional Information Per Serving (2/3 cup per serving): Calories: 50, Carbohydrate: 5 g, Cholesterol: 0 mg, Fat: 2.9 g, Saturated Fat: 0.4 g, Fiber: 2.6 g, Protein: 2 g, Sodium: 91 mg, Calcium: 33 mg Diabetic Exchanges: 1 Vegetable, 1/2 Fat Source: "The Complete Diabetes Prevention Plan" WHITE BEANS AND SPINACH ~Shared by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 1 tablespoon olive oil - 1/2 cup diced onions - 3 cloves garlic, peeled and sliced thinly - 1 cup sliced cremini mushrooms - 1/4 cup white wine - 1 tablespoon Dijon mustard - Half a 10-ounce bag of triple-washed spinach - 1 can (15 ounces) white beans (like Navy, cannellini, or Great Northern), rinsed and drained - 2 tablespoons fresh minced oregano - Salt and pepper DIRECTIONS Heat the olive oil in a skillet over medium-high heat. Add the onions and saute until translucent. Add the garlic and mushrooms. Cook until just fragrant. Add the white wine and mustard. Scrape up any browned bits that may be stuck to the skillet. Add the spinach and cover. Steam the spinach for 3 to 4 minutes, or until wilted but still bright green. Add the white beans. Continue to cook until heated through. Add the oregano and salt and pepper to taste. Adjust seasonings as necessary. Nutritional Information Per Serving (1/4 of recipe): Calories: 122, Fat: 4 g, Cholesterol: 0 mg, Sodium: 385 mg, Carbohydrate: 18 g, Protein: 5 g Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Very Lean Meat, 1 Fat Source: "Diabetes Cookbook for Dummies" CAULIFLOWER WITH MUSHROOMS AND ONIONS ~Shared by Mary S., Nashville, TN Yield: 5 servings INGREDIENTS - 5 cups fresh cauliflower florets (about 1 medium head) - 1 medium yellow onion, sliced 1/2-inch thick and separated into rings - 2 cups sliced fresh mushrooms - 1/4 teaspoon salt - 1/8 teaspoon ground black pepper - 1 tablespoon extra virgin olive oil DIRECTIONS Preheat oven to 425 degrees F. Coat an 11 x 13 inch roasting pan or the bottom of a large broiler pan with nonstick cooking spray and place the cauliflower, onion rings, and mushrooms in the pan. Sprinkle with vegetables with the salt and pepper and drizzle with the olive oil. Toss to mix well. Cover the pan with aluminum foil and bake for 10 minutes. Remove the foil and bake for an additional 15 to 20 minutes, stirring every 5 minutes, or until the vegetables are tender and lightly browned. Serve hot. Nutritional Information Per Serving (per 3/4 cup serving): Calories: 64, Carbohydrate: 8 g, Cholesterol: 0 mg, Fat: 3 g, Saturated Fat: 0.4 g, Fiber: 3.2 g, Protein: 3 g, Sodium: 148 mg, Calcium: 28 mg Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat Source: "The Complete Diabetes Prevention Plan" GRILLED HERBED ZUCCHINI HALVES ~Shared by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 1/4 cup red wine vinegar - 2 tablespoons shallots, chopped - 3/4 cup extra virgin olive oil - 2 teaspoons lemon rind - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh oregano, chopped - 1 teaspoon fresh rosemary, chopped - 1 teaspoon fresh mint, chopped - 2 quarts water - 1 teaspoon salt - 2 small zucchini DIRECTIONS In a medium bowl, add the red wine vinegar and the shallots. Slowly whisk in the olive oil until it is thoroughly combined. Add the lemon rind, thyme, oregano, rosemary, and mint. Mix well. In a pot, bring the water to a boil. Add the salt and the zucchini and simmer for 3-4 minutes. Remove the zucchini from the water and allow it to cool. Slice the zucchini in half lengthwise. Coat the zucchini with the vinaigrette mixture. Cover and refrigerate for 1 hour. Preheat the grill or an oven broiler. Set the zucchini on the grill or beneath the broiler. You are only trying to reheat the zucchini, so do not let them stay on the grill or in the broiler for more than 3 to 5 minutes. Serve immediately. Source: "Cooking with The Diabetic Chef" 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

DEVILED GREEN PEPPERS - 1930  ~Shared by Patricia, Charlevoix, MI  3/4 cup cooked hominy or rice  1/2 cup minced deviled ham  1/2 tablespoon tomato ketchup  1/2 teaspoon prepared mustard  2 medium sized green peppers a little onion juice  Combine hominy or rice, ham and seasonings. In the meantime, halve, core and wash the peppers and boil ten minutes in salted water to cover. Then drain and fill with the first mixture. Place in a baking dish, sprinkle crumbs over the top, dot with butter and pour in enough hot water to barely cover the bottom of the pan. Bake about twenty-five minutes at 375 deg. KENTUCKY STYLE FRIED GREEN TOMATOES ~Shared by Jessica, Corfu, Greece Yields: 2 servings 1/2 cup bacon grease 1/3 cup all-purpose flour 3/4 cup cornmeal 1/4 teaspoon ground black pepper 1 egg 1/4 cup milk 1 green tomato, cut into 1/4 inch slices Heat the bacon grease in a large skillet over medium heat. In one small bowl, stir together the flour, cornmeal and pepper. In another small bowl, whisk together the egg and milk using a fork. Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to. Source: Allrecipes.com NOODLES WITH GINGER-SESAME SAUCE ~Shared by Maggie, TX 4 oz thin Italian noodles  1/2 green onion, chopped  1 Tbsp coarsely grated ginger  2 tsp soy sauce  2 tsp red wine vinegar  1/2 tsp sugar  1 tsp sesame oil  Cook noodles according to package directions. In a large bowl, combine remaining ingredients; mix. Stir noodles into sauce. Serves 2. 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

CAULIFLOWER CASSEROLE 1 med. head of cauliflower, separated into florets & cooked until almost tender 1 can cream of mushroom soup 1/4 c. milk 1/2 c. shredded cheddar cheese 1 c. Bisquick 1/4 c. firm butter Set oven to 400 degrees. Beat soup with milk until smooth. Mix Bisquick and butter until crumbly. Place cauliflower in 1 1/2 quart greased casserole. Pour soup mixture over cauliflower and sprinkle with cheese and then with crumbly mixture. Bake until crumbs are lightly browned. PARMESAN "FRENCH FRIES" 2 lbs. potatoes 1/2 cup butter, melted 1/2 cup fine dry bread crumbs 1/2 cup grated Parmesan cheese salt and pepper to taste 1/8 tsp. garlic powder Peel potatoes and cut lengthwise into quarters. Cut each quarter into 3 strips. Roll in melted butter, then in mixture of crumbs, cheese, salt, pepper and garlic powder. Place in single layer in shallow baking dish. Pour any remaining butter over potatoes. Bake at 400 degrees for 30-35 minutes or until potatoes are tender. SPRING RISOTTO 3 Tbsp. butter  2 Tbsp. olive oil  1 medium onion, thinly sliced  2 cloves garlic, minced  2 cups uncooked instant white rice  1 can (14-1/2 oz.) chicken or vegetable broth, warmed  1/2 cup milk  1 bunch (1 lb.) asparagus, trimmed, chopped into 2-inch pieces  1/3 cup KRAFT 100% Grated Parmesan Cheese, divided  1/8 tsp. each salt and pepper  MELT butter with olive oil in a deep skillet on medium heat. Add onion and garlic; cook 2 to 3 minutes. Do not brown.  TOSS in rice and stir to coat the rice. Add warm broth, milk and asparagus.  BRING to a boil over medium heat; simmer for 5 minutes over low heat. Mix in 1/4 cup of the Parmesan cheese, salt and pepper. Sprinkle with remaining Parmesan cheese just before serving. Source: Kraft MOZZARELLA POTATOES 4-5 potatoes, peeled 1/4 - 1/2 c. extra virgin olive oil 1/2 c. Italian bread crumbs salt and pepper 8-12 oz. shredded mozzarella cheese Slice potatoes lengthwise into quarters. Rinse potatoes in cold water and pat dry. Salt and pepper slices; toss in olive oil and then in breadcrumbs. Place on a cookie sheet with sides. Bake at 350° for 1 hour or until browned. Remove from oven and top slices with shredded mozzarella cheese. Return to oven until cheese melts. COUNTRY SPOON BREAD Even though this is a savory side dish, I prefer to add a couple of teaspoons of sugar to spoon bread. 3 egg whites  2 cups milk  1-1/2 cups yellow cornmeal  3 egg yolks, beaten  1 cup cream-style cottage cheese with chives  3/4 cup shredded Havarti cheese with dill* (3 ounces)  1 8-1/2-ounce can cream-style corn  1/2 teaspoon salt  1. Allow egg whites to stand at room temperature for 20 minutes. Preheat oven to 350 degrees F. In a large saucepan combine milk and cornmeal. Cook over medium heat, stirring constantly until the mixture is very thick and pulls away from the sides of the pan, about 5 minutes. Remove from heat.  2. In a mixing bowl combine egg yolks, cottage cheese, Havarti cheese, corn, and salt. Stir into cornmeal mixture in saucepan.  3. In a medium mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Fold into cornmeal mixture.  4. Spoon mixture into a greased 2-quart casserole. Bake, uncovered, for 55 to 60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 8 side-dish servings.  *Note: You can use 3/4 cup regular Havarti cheese with 1/4 teaspoon dried dillweed stirred in place of the Havarti cheese with dill.  Source: B H & G EASY BROCCOLI & CHEESE 1 10-ounce package frozen chopped broccoli  1 cup quick-cooking rice (I use Minute Rice) 1 cup water  1/4 teaspoon salt  1 cup shredded reduced-fat cheddar or Swiss cheese (4 ounces)  In a medium saucepan combine frozen broccoli, uncooked rice, water, and salt. Bring to boiling, stirring frequently to break up frozen broccoli.  Remove from heat. Cover and let stand for 5 minutes. Return saucepan to burner. Over low heat, add cheese, stirring just until cheese is melted. If desired, serve in bowls and sprinkle with additional shredded reduced-fat cheddar cheese. Makes 6 servings. CREAMY BRUSSELS SPROUTS  Nonstick cooking spray  1 medium onion, quartered and thinly sliced  3 cloves garlic, minced  3 Tbsp. butter  2 lb. Brussels sprouts, trimmed and halved, or green beans, trimmed  1 tsp. snipped fresh thyme or 1/4 tsp. dried thyme, crushed  3/4 cup reduced-sodium chicken broth  3/4 cup whipping cream  1/4 tsp. ground nutmeg  1/2 cup finely shredded Parmesan cheese or Pecorino Romano cheese  1/4 tsp. salt  1/8 tsp. ground black pepper directions  1. Preheat oven to 350F. Lightly coat a 1-1/2-quart oval gratin baking dish or baking dish with nonstick cooking spray.  2. In a 12-inch skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in Brussels sprouts and thyme. Cook for 4 minutes or until onions begin to brown. Add broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is nearly evaporated. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. Transfer to prepared baking dish. Stir in half of the cheese, all of the salt, and pepper. Sprinkle with remaining cheese.  3. Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender. Makes 8 to 10 servings. Nutrition facts: Calories 193, Total Fat (g) 14, Saturated Fat (g) 9, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 46, Sodium (mg) 279, Carbohydrate (g) 13, Total Sugar (g) 3, Fiber (g) 5, Protein (g) 7

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).