A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. 

What delightful weather we've had in Texas. Yes, we had some severe flooding, but most of us survived it without much harm. Some streets have washed out, and cities are scrambling to make repairs. As a matter of fact, my own street developed a huge sink-hole and is shut down for repairs. We're having to walk a block to the car, bus, etc. but the exercise isn't going to kill anyone at my house!

The Monthly Theme topic of One-Pot and Casserole Main-Dish Recipes is still missing YOUR recipe. I hope you will join in the fun. Visit the Monthly Theme section to read all about it and snag up the handy email link for sending in your recipes.

Speaking of recipes... most folks who frequent A to Z Recipes Newsletters and web site prefer 'tried and true' recipes (sometime referred to as 'TNT'). However, we all learn of new recipes from the internet, books, etc. If you want to share recipes here, please make sure you read all about the rules and requirements for posting. Some of you need to really take a good look at it. I have received complaints about recipe scalping (from other newsletters and recipe groups). I do not want any problems in this regard. Be nice and don't steal. If you use someone else's recipe, just say so. I will gladly give credit where it is due. Believe me, after doing this for years, it is hard work. I don't want the reputation of this publication tainted because folks are dishonest. I will be forced to refuse recipes from offenders. And... don't email me asking if I am speaking of you. Without a doubt, you know if I am. Simply stop doing it and no discussion is necessary.

Today's issue is so good, friends. It is filled with some yummy recipes, great ideas, and something to make you laugh and think. Join me in thanking the following for their help:

Fancy, Aurora, NE
Pat, Auburn, WA
Johnny, LA
Larry L., Amarillo, TX
Treva, Eastern TN
Beverley, Montreal, Canada
Brenda, AL
Angelique, TX
Luanne, FL
Robyn, Auckland, New Zealand
Ann, Montreal, Quebec, Canada
Jean, Syracuse, NY
Tia, Nova Scotia, Canada
Tracey L., Newmarket, Ontario, Canada
Larry Holmes, Ontario, Canada
Shirley, WA State
Barbara, Chula Vista, CA
Robyn, Auckland, New Zealand

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

Psst!

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.

http://www.thebreastcancersite.com/

"Our breakfast was admirable, excellent coffee with delicious cream, and that capital, national dish of South Carolina, snow-white homminy brought hot to table like maccaroni, which ought always to be eaten, with lumps of sweet fresh butter buried in it! This is certainly one of the best things imaginable to begin the day liberally with."
G.W. Featherstonhaugh, an Englishman traveling in the South (1837)

(A little bit of trivia within trivia: Featherstonhaugh is a rare name, and it is pronounced 'Fanshaw'!!! G.W. married the daughter of a former New York City mayor in 1808, was the first U.S. government geologist, and ended up in 1844 as the British consul in Le Havre, France.)

Life Lessons Learned from a Jigsaw Puzzle

Shared by Pat, Auburn, WA

Don't force a fit. If something is meant to be, it will come together 
naturally. When things aren't going so well, take a break. Everything 
will look different when you return. Be sure to look at the big 
picture. Getting hung up on the little pieces only leads to 
frustration. Perseverance pays off. Every important puzzle went 
together bit by bit, piece by piece. When one spot stops working, move 
to another. But be sure to come back later (see perseverance). The 
creator of the puzzle gave you the picture as a guidebook. Variety is 
the spice of life. It's the different colors and patterns that make the 
puzzle interesting. Establish the border first. Boundaries give a 
sense of security and order. Don't be afraid to try different 
combinations. Some matches are surprising. Take time to celebrate your 
successes (even little ones). Anything worth doing takes time and 
effort. A great puzzle can't be rushed.

~Author Unknown~

COOKING TIP

Shared by my pal, Johnny, LA

Evaporated milk whips to three times its volume.
Chill 12 hours in freezer till ice crystals form.
Add 3 Tablespoons lemon juice for each 13 oz can.
Whip until stiff.

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 !

The Way Children See Things! 

Shared by Larry L., Amarillo, TX

NUDITY
I was driving with my three young children one warm summer evening when a Woman in the convertible ahead of us stood up and waved. She was stark naked! As I was reeling from the shock, I heard my 5-year-old shout from the back seat, "Mom! That lady isn't wearing a seat belt! 

HONESTY
My son Zachary, 4, came screaming out of the bathroom to tell me he'd dropped his toothbrush in the toilet. So I fished it out and threw it in the garbage. Zachary stood there thinking for a moment, then ran to my bathroom and came out with my toothbrush. He held it up and said with a charming little smile, "We better throw this one out too then, 'cause it fell in the toilet a few days ago. 

OPINIONS
On the first day of school, a first-grader handed his teacher a Note from his mother. The note read, "The opinions expressed by this child are not necessarily those of his parents." 

KETCHUP
A woman was trying hard to get the ketchup to come out of the jar. During her struggle the phone rang so she asked her 4-year-old daughter to answer the phone. "It's the minister, Mommy," the child said to her mother. Then she added, "Mommy can't come to the phone to talk to you right now. She's hitting the bottle." 

MORE NUDITY
A little boy got lost at the YMCA and found himself in the women's locker room. When he was spotted, the room burst into shrieks, with ladies grabbing towels and running for cover. The little boy watched in amazement and then asked, "What's the matter haven't you ever seen a little boy before?"

ELDERLY
While working for an organization that delivers lunches to elderly shut-ins, I used to take my 4-year-old daughter on my afternoon rounds. The various appliances of old age, particularly the canes, walkers and wheelchairs, unfailingly intrigued her. One day I found her staring at a pair of false teeth soaking in a glass. As I braced myself for the inevitable barrage of questions, she merely turned and whispered, "The tooth fairy will never believe this!" 

DRESS-UP
A little girl was watching her parents dress for a party. When saw her father donning a tuxedo, she warned, "Daddy, you shouldn't wear that suit." "And why not darling?" "You know that it always gives you a headache the next morning." 

SCHOOL
A little girl had just finished her first week of school. "I'm just wasting my time," she said to her mother. "I can't read, I can't write and they won't let me talk!" 

BIBLE
A little boy opened the big family bible. He was fascinated as he fingered through the old pages. Suddenly, something fell out of the Bible. He picked up the object and looked at it. What he saw was an old leaf that had been pressed in between the pages. "Mama, look what I found", the boy called out." What have you got there, dear?" With astonishment in the young boy's voice, he answered, "I think it's Adam's underwear".

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

GEORGIA PECAN GRANOLA

~Submitted by Treva, Eastern TN

This is so handy to have in the pantry. Sprinkle it on top of yogurt or cold cereal, or spoon some in a small plastic bag to tote to work as a snack.

Makes 4 & 1/2 cups
Preparation time: 10 minutes
Cooking time: 25 minutes

1/3 cup vegetable oil
1/3 cup honey
4 cups old-fashioned oats
1/4 cup wheat germ
3/4 cup chopped Georgia pecans
1/2 cup raisins

Preheat the oven to 300°. Line a baking sheet with sides with aluminum foil.

Place the oil and honey in a large mixing bowl. Stir in the oats, wheat germ and pecans, stirring to coat ingredients well. Spread the mixture evenly over the prepared pan. Bake, stirring occasionally, for 20 to 25 minutes, or until golden brown.

Remove the pan from the oven. Stir in the raisins. Let granola cool on the pan for 1 hour. Transfer granola to an airtight container and store at room temperature for up to two weeks.

Source: Georgia Pecan Commission

NO-BAKE BLUEBERRY SQUARES

~Submitted by Beverley, Montreal, Canada

Made these for our dessert table at Canadian Thanksgiving dinner on Sunday and they were a real hit. Thought I'd pass the recipe along as they're wonderful for anytime you might be looking for a light, fresh, delicious dessert to cap off a great meal. I converted the recipe a bit to make it more diabetic and cholesterol friendly, so here are the ingredients with my changes in (brackets):

2 cups graham wafer crumbs
1/2 cup melted butter.. (Becel)
2 tblsp sugar.. (1 tblsp Splenda)

Mix together and press into a 9x9 square pan or dish. (Recipe called for 9x13 pan, but you'd need more base and filling would be spread very thin.) Chill your base in the fridge while making the filling.

Filling:

1 pkg (8-oz or 250 grams) cream cheese.. ("lite"est cream cheese I could find)
1 large container Cool Whip.. (95% Fat-Free Cool Whip)
1 cup sugar.. (1/4 cup Splenda)
2 tsp. vanilla
1/2 tsp. lemon juice.. (I used a fresh lemon and grated some zest in too)
1/4 tsp. salt.. (25% sodium, iodized fine sea salt)
3 cups blueberries (but any kind of berry or a mix of berries would be wonderful.. even mandarin oranges for that matter)

Beat cream cheese, sugar, vanilla, lemon juice and salt together well. Fold in Cool Whip and blueberries. Spread over the base, sprinkle a few graham wafer crumbs over the top, and chill before serving.. preferably overnight. I chilled them for 24 hours and they got better day after day.. the best one was the last one yesterday, 3 days later! :~))


POULET DE NORMANDY

~Submitted by Brenda, AL

Hi Maggie, here is a recipe from my church cookbook.

1 pkg stuffing mix (I use herb)
1 stick melted butter
1 cup hot water
1/2 cup chopped celery
1/2 cup chopped green onion tops and all
1 1/2 cups chopped cooked chicken
1/2 cup milk
1/2 cup mayo
3/4 teaspoon salt
2 eggs
1 cream of mushroom soup
2 cups grated cheddar cheese

Mix stuffing and butter with hot water. Mix well. Add onions, celery, mayo and salt. Mix well. Butter 9x13 inch dish. Put half stuffing mix in dish. Add layer of chicken. repeat layers. Beat eggs and pour over dish. Refrigerate overnight. Set out 2 hrs. Pour soup on top and bake at 325° for 40 minutes. Remove from oven and add cheese on top. Bake 10 minutes . Slice and serve.


GREEN RICE WITH CHICKEN, PEAS AND ALMONDS

~Submitted by Angelique, TX

2 medium onions, coarsely chopped
1/2 cup flat leaf parsley
1/4 cup extra virgin olive oil
2 cups long grain rice
3 1/2 cups chicken broth
1 pound chicken tenders, halved crosswise
Salt and freshly ground pepper
1 cup frozen peas, thawed
1/2 cup slivered almonds, lightly toasted
Juice of 1 lime

Pulse the onions and parsley in a food processor until finely chopped.

In a large heavy pan, heat 2 T. olive oil over medium heat, add the onion mixture and cook for 3 minutes. Stir in the rice and broth and bring to a boil.

Lower the heat, cover and simmer for 15 minutes.

Meanwhile, add the remaining 2 T. olive oil to the skillet. Season the chicken with salt and pepper and add to the skillet. Cook the chicken for about 3 minutes on each side. Add to the rice along with the peas and half of the almonds. Cover the rice and cook until heated through, about 5 minutes. Stir in the lime juice, season with salt and pepper to taste. Spoon into bowls and top with the remaining almonds.

Serves 4

Source: EveryDay With Rachael Ray


PEANUT BUTTER PIE

~Submitted by Treva, Eastern, TN

8 oz. softened cream cheese
2/3 cup. peanut butter
1 cup. sifted powdered sugar
2 tbsp. milk
4 oz. thawed whipped topping

Make a graham cracker or chocolate crumb pie crust (9 inches)-I use store bought pie crust because my crust doesn't turn out very good. Beat cream cheese and peanut butter until smooth. Add sifted powdered sugar, milk, and beat until well mixed. Fold in topping and spoon in pie shell. Chill in freezer 15 minutes. Drizzle chocolate syrup on top (optional).


SPICED APPLES

~Submitted by Luanne, FL

Ingredients

8 Granny Smith apples or your choice
1/3 cup of white sugar- Brown is also good
1 teaspoon lemon juice
1/3 cup cinnamon red hot candies 

Peel, core and slice apples (I prefer chunks).

Sprinkle with the lemon juice.

Put all in saucepan on medium heat. Cook, stirring every now and then until they are your choice of done, maybe 20 minutes.


CHEESY POTATOES

~Submitted by Treva, Eastern TN 

1 bag hash browns (O'Brien w/ peppers & onions)
1 cup sour cream
1 can chicken or mushroom soup 
1 can water or milk ( I use either one)
2 tsp margarine
salt & pepper to taste
parsley flakes, about 1/2 tsp. (optional)
2 cups grated cheese (Cheddar or American)

Put all in a baking dish, Spread sour cream on top of the potatoes, then cover with the soup mixed w/water or milk. (Stir it all together about halfway through cooking).

Bake covered for 45 min. to 1 hour until potatoes are soft. Then put a cup or so grated cheese on top and cook until it bubbles.


CHOCOLATE SELF-SAUCING PUDDING

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

¾ cup plain flour
¼ cup ground hazelnuts
½ cup brown sugar
3 teaspoons baking powder
1/3 cup cocoa powder
1 cup milk
70g butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
cocoa powder, extra for dusting 

SAUCE

1 cup brown sugar
3 tablespoons cocoa powder
2 cups boiling water 

Preheat the oven to 180ºC.

Sift the flour, hazelnut meal, sugar, baking powder and cocoa into a large bowl.

Add the milk, butter, egg and vanilla and mix well to combine.

Pour the mixture into a lightly greased ceramic ovenproof dish.

To make the sauce, combine the sugar and cocoa in a small bowl and sprinkle over the pudding mixture.

Pour the boiling water over the pudding and bake for 30 minutes or until the top is firm.

Dust with the extra cocoa to serve.


POTATO AND MINT SOUP

~Submitted by Ann, Montreal, Quebec, Canada

1/4 cup unsalted butter
1 large onion, chopped
4 large cucumbers (about 2 1/2 lb.), peeled, seeded, and chopped
1 lb. boiling potatoes, peeled, seeded, and chopped
4 cups chicken broth (use Knorr, less salty)
1/2 - cup plus 2 tablespoons half and half
1/4 cup finely chopped fresh mint
3 tablespoons red wine vinegar
1/2 teaspoon white pepper (or to taste)
Salt to taste

Melt butter in heavy large saucepan over low heat. Add onion; cover and cook until translucent, stirring occasionally, about 15 minutes. Increase heat to high. Add cucumbers, potatoes, and stock and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 30 minutes. Cool. Puree soup in batches in blender until smooth. Strain soup into a large bowl. Cover and refrigerate until well chilled, about 8 hours. Stir in the half-and-half, mint. Vinegar, and white pepper. Season with salt and serve.


BBQ ONION CHEDDAR-PORK BURGERS

~Submitted by Angelique, TX

Ingredients
1/2 pound part-skim Cheddar, grated
2 pounds ground pork
2 tablespoons Worcestershire sauce
1 tablespoon olive oil, plus additional for grill 2 large onions, cut into 1-inch chunks
2 garlic cloves, finely chopped
1-1/2 tablespoons chili powder
1/2 cup ketchup
3 tablespoons packed dark brown sugar
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
2 tablespoons coarse-grain mustard
8 hamburger buns
Purchased carrot-raisin slaw (optional)

Directions
1. Make burgers: Divide and press into 8 disks. Place pork in a medium bowl; season with salt and pepper. Using hands, mix in Worcestershire until just combined; do not over-mix. Divide pork into 8 patties. Press a cheese disk into center of each. Shape pork up and around cheese; carefully flatten into 1/2-inch-thick burgers, keeping cheese completely enclosed. Chill, loosely covered, until firm, about 1 hour.

2. Make BBQ Onions: Meanwhile, heat oil in a large saucepan over moderately high heat. Add onions and garlic; sauce, stirring occasionally, until onions are golden brown, about 10 minutes. Add chili powder and cook, stirring, 1 minute. Add remaining ingredients and simmer, stirring, until thickened and glazed, about 2 minutes. Remove pan from heat and cool. (Can be stored in an airtight container, chilled, up to 2 weeks. Serve at room temperature.)

3. Preheat grill and lightly oil rack. Grill burgers on rack over moderate heat, turning once, until cooked through, about 10 minutes. Meanwhile, grill buns, cut side down, until golden brown, about 1 minute. Arrange burgers in buns with BBQ Onions and serve slaw on the side, if desired.

Makes 8 servings.


GRILLED VEGGIE SANDWICH

~Submitted by Jean, Syracuse, NY

1 (1 pound) loaf Focaccia bread
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1 small yellow squash, cut horizontally into 3/8 inch thick
1 small zucchini, sliced
1 red onion, sliced
1 cup sliced red bell peppers
1/2 cup crumbled feta cheese
1/8 cup olive oil

In a small bowl, combine mayonnaise, minced garlic, and lemon juice. Set aioli sauce aside in the refrigerator.

Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell pepper and zucchini pieces closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The pepper may take a bit longer. Remove from grill, and set aside.

While the vegetables are cooking, cut Focaccia into 4 slices. Spread aioli sauce evenly over top, and sprinkle with feta cheese. Place on the grill, and cover with lid for about 2 to 3 minutes. Watch carefully so the bottom doesn't burn. This will warm the bread, and slightly melt the cheese. Remove from grill, and layer two pieces with vegetables. Cover with remaining bread. Serve warm.


TEMPURA BATTER
(For fish, veggies, what ever)

~Submitted by Tia, Nova Scotia, Canada

3/4 to 1 cup flour
1 tbsp cornstarch
1/4 tsp salt
1/8 tsp baking soda
1 cup cold water
1 egg, beaten

Combine all ingredients to make a light batter.

This looks quite thin and runny when mixed but puffs up beautifully.

Dip fish bits, veggies such as broccoli, carrots, green onions, your choice. Deep fry in oil.


OLD WORLD POTATO BREAD

~Submitted by Treva, Eastern TN

4 & 1/2 cups all-purpose flour (4 & 1/2 to 5 cups)*
3/4 cup mashed boiled potato -- at room temperature
3 tablespoons sugar
2 packages Fleischmann's. Active Dry or Rapid Rise Yeast
2 teaspoons salt
1 & 1/2 cups water (reserved from boiling potatoes or tap)
3 tablespoons butter or margarine -- cut up
1 cup whole wheat flour
Additional all-purpose flour

In large bowl, combine 1 & 1/2 cups flour, potato, sugar, undissolved yeast and salt. Heat water and butter until very warm (120: to 130:F).

Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough remaining all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (For Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes.)

Punch down dough; divide in half. Roll each to 12 W 8-inch oval.

Beginning at short end of each, roll up tightly. Pinch seams and ends to seal.

Place on greased large baking sheet. Flatten slightly. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

With sharp knife, cut 3 slashes (1/4 inch deep) on top of each loaf; dust with flour. Bake at 400:F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack.

Makes 2 loaves.

NOTES : * To use instant potatoes: In small saucepan, combine 1/2 cup water and 3 tablespoons milk; bring to a boil. Remove from heat; stir in 1/2 cup instant potato flakes or buds. Cool to room temperature.


CHOCOLATE TURTLE CHEESECAKE

~Submitted by Tracey L., Newmarket, Ontario, Canada

Enjoy this, it's a moral imperative!!

Prep time: 30 minutes
Cook time: 5 minutes
Perfect Partner: Hot mint tea

1 (7 oz. or so) package caramels
(I buy loose ones at a bulk store)
1/4 cup evaporated milk
1 1/4 cups chopped pecans, divided
1 9-inch chocolate crumb piecrust (recipe follows!)
2 packages cream cheese (250g, I think they are)
1/2 cup sour cream (can use low fat, but what's the point!!)
1 1/4 cups milk (I use half and half or table cream, but I just can't help myself!)
1 package instant chocolate pudding (I like Jell-O best)
3/4 cup fudge topping (jarred or homemade)

Crumb Crust:
Mix about 1 1/2 cups chocolate cookie crumbs (Oreo are best) with 3-4 tablespoons melted butter. Press into a 9-inch pie plate. Bake at 350' for 6 to 8 minutes.

1.) Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 3/4 cup chopped pecans. Pour into piecrust.

2.) Combine cream cheese, sour cream and milk in a blender (or processor). Process until smooth. Add pudding mix; process for about 30 seconds longer.

3.) Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

4.) Drizzle fudge topping over pudding layer in a decorative pattern (a Zebra or Tiger stripe effect is great!) Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

***TIPS/IDEAS***
Nuts are easier to chop when they are warm. Heat in the microwave on high for 2 minutes, or in a 325' oven for about 5 minutes.

A quick way to drizzle the topping - put it in a Ziploc bag, snip off a corner of the bag, then pipe the topping over the pudding layer.

Variation: use caramel topping instead of fudge topping! (Personally, I couldn't do that and stay true to my chronic chocoholism!)

This can be made a day ahead, through to step 3. Topping and pecans can be added before serving.

They tell me this serves 12! I don't see how that's possible! We never seem to get more than 6 servings!! I wonder why that is?!

This recipe is almost as much fun to make as it is to eat! My kids help by unwrapping the caramels, and cutting the cream cheese into cubes (they blend faster this way! , and my husband, John, helps to eat it! 


OSSOBUCO

~Submitted by Larry Holmes, Ontario, Canada

4 tablespoon olive oil
1 1/2 cups pimentos, drained, cut into strips
2 onions, chopped
1/2 cup all-purpose flour
4 large veal shank slices, (1 1/2 inches thick) with the bone
2 tablespoons butter
1 cup dry white wine
1 chicken stock cube, crushed
1 1/2 cups chopped canned tomatoes
1 tablespoons chopped fresh parsley

Heat oil in a large skillet. Add pimentos and onions and cook, stirring occasionally, until onions are translucent. Use a slotted spoon to transfer vegetables to a bowl. 

Flour veal shanks lightly on both sides. Add butter to the skillet; when butter foams add veal shanks and sauté until meat is brown on all sides.

Add wine and cook over high heat, stirring to pick up the bits and pieces attached to the bottom of the skillet. When wine is reduced by half, add stock cube.

Return vegetables to the skillet and add tomatoes. Cover and simmer for 1 hour or until meat falls away from bone.

Serve shanks in a deep dish, top with tomato sauce and garnish with parsley.

Serves 4


LINGUINE WITH CLAM SAUCE

~Submitted by Angelique, TX

1 Clove Garlic, mashed
2 tsp. Olive Oil
1 med. Onion, finely chopped
1/2 cup Dry white wine
2 cups Chicken broth
2 5-oz cans Baby Clams
1 4-oz can shrimp (optional)
1 7-oz can crabmeat (optional)
dash of Fresh Ground Pepper
3 dashes Tabasco
1 tsp. Oregano
6 oz Cream Cheese (cut into small pieces) 
1 lb. Linguini Noodles
Grated Parmesan Cheese
Fresh Parsley, Chopped

In a 4-quart (4L) saucepan, sauté garlic in hot oil. Add onion and sauté until soft. Do not brown Add wine and chicken broth, then clams with liquid. Add seafood as desired.

Add pepper, Tabasco and oregano.

Simmer for 30 minutes.

Add cream cheese and stir into sauce until well blended. Cook linguini in salted boiling water according to package directions. Drain well and add to sauce.

Let pasta rest in sauce for 3 to 4 minutes to absorb flavors. Serve on a large warmed platter.

Sprinkle with Parmesan and parsley.

Serve immediately.

Serves 6.


MY ZUCCHINI CASSEROLE

~Submitted by Shirley, WA State

2 1/2 lbs. of Zucchini 
1 c. chopped onion
3/4 c. chopped celery
1 c. mushrooms sliced

Boil the zucchini in water just till tender crisp. Drain and pat dry on paper towels.

Sauté the onions, celery and mushrooms till limp and water has evaporated out of mushrooms.

Add the zucchini back in and add:
2 slightly beaten eggs
1 c. shredded cheddar cheese
salt and pepper to taste
1 c. sour cream
1 tube of Ritz crackers, crushed with hands

Bake covered 30 min and remove lid and bake 15 minutes more.

I like this with Salsa on the side to eat with it.


APPLE JELLY SAUCE

~Submitted by Barbara, Chula Vista, CA

Makes baked ham something special.

1 1/2 cup apple or crab apple jelly
2 whole cloves

Melt jelly with cloves over low heat. Stir until smooth. Remove cloves. Serve warm.

Makes 8 servings


HOT MACADAMIA DIP

~Submitted by Treva, Eastern TN

11 oz. (one 8-oz. and one 3-oz. package) cream cheese, softened
2 Tbsp. milk
1 jar (2 & 1/2 oz) dried chipped beef, shredded
1/3 Cup finely chopped onion
1/3 Cup finely chopped bell pepper 
1 clove garlic, minced
1/2 tsp. freshly ground black pepper
1/4 tsp. ground ginger
3/4 Cup sour cream
1/2 Cup coarsely chopped macadamia nuts
1 Tbsp. butter 

Preheat oven to 350°F. Combine cream cheese and milk, blending until completely smooth. Stir in chipped beef, onion, bell pepper, garlic, pepper, and ginger. Fold in sour cream. Pour mixture into a glass pie plate or shallow baking dish. 

In a small skillet, sauté nuts in butter until thoroughly glazed. Sprinkle nuts over beef mixture. Bake 20-25 minutes or until heated through. Serve hot with crackers.


FIG AND ORANGE KUGELHOPF

~Submitted by Robyn, Auckland, New Zealand 

Not a true yeast-based kugelhopf, but a dense, fruity cake cooked in the traditional fluted ring tin. You could use a large plain ring tin. 

6-8 large dried dessert figs
2 whole seedless oranges, chopped
70g walnut halves
170g butter
250g caster sugar
3 eggs, whisked
375g flour
1 ½ teaspoons baking soda 

In a food processor, process the figs, oranges and walnuts to a thick paste.

Preheat oven to 180ºC. 

Grease a large kugelhopf tin.

Cream butter with sugar, beat in eggs and fold in flour alternately with baking soda which has been dissolved in 1 cup warm water.

Fold in fruit.

Spoon into tin and bake for about 1 hour 15 minutes.

Turn out of tin.

When completely cooled, top with icing made from icing sugar, a little grated orange rind and enough orange juice to make a thin pouring consistency. 


GREAT ROAST RECIPE

~Submitted by Brenda, AL

Hi Brenda from Alabama. This it the best roast I ever ate! Hope everyone enjoys it as much as I do.

3 pound chuck roast
1 envelope Italian seasoning dressing mix (DRY)
Garlic to taste( I use garlic in a jar that is chopped)
salt and pepper to taste

Put roast in a crock pot and sprinkle dressing mix on top, add garlic, salt and pepper. I put about 1/2 cup water in bottom. DO NOT ADD ANY MORE LIQUID!! You will be delightfully surprised.

Cook 8 hrs or until roast is done. You can remove juice and make gravy with it.

ENCHILADA CASSEROLE

~Submitted by Treva, Eastern TN

8 oz ground 90% lean turkey or beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup (8 oz) Hunt's Tomato Sauce
1 cup Healthy Request tomato juice or any reduced-sodium tomato juice
1 tbsp Chili Seasoning
1 cup (3 oz) coarsely crushed Doritos Reduced Fat Nacho Chips
3/4 cup (3 oz) shredded Kraft reduced-fat Cheddar cheese

Place meat, onion and green pepper in a plastic colander. Set the colander in a glass pie plate. Cover and microwave on high (100 percent power) for 5 to 6 minutes or until meat is browned, stirring occasionally. In a large bowl, combine tomato sauce, tomato juice, chili seasoning and browned meat mixture. Arrange crushed nacho chips in an 8x8 inch baking dish. Layer meat mixture and Cheddar cheese over top. Cover and microwave on high for 6 to 8 minutes, turning baking dish after 3 minutes. Let set, covered, for 5 minutes. 

Divide into 6 servings.

184 Calories, 8g Fat, 13g Protein, 15g Carbs, 561mg Sodium, 2g Fiber

Tip: If you love green chili peppers, add a 4-ounce can of drained chopped green chilies when adding tomato juice.


CHICKEN CHOWDER

This recipe serves: 6 
Preparation time : 20 minutes 
Cooking time : 30 minutes 

Ingredients
1 slice uncooked bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 sprig fresh thyme
1 bay leaf
1 1/2 cups low-sodium chicken or vegetable broth
6 small red potatoes
1 pound boneless, skinless chicken breasts, cut into 1/2" pieces
2 cups reduced fat (2%) milk
1 red pepper, diced
1 teaspoon chopped, fresh dill

Cooking Instructions
1. Put the bacon in a soup pot and heat over low heat. Add the onion, celery, thyme and bay leaf, turn the heat up to medium, and cook until the vegetables are soft, about 10 minutes. 

2. Dice the potatoes and add them to the soup pot with the chicken broth. Simmer until the potatoes are just tender, about 10 minutes. Add the milk, peppers, chicken and dill and cook until the chicken is just cooked through. Remove the thyme and bay leaf. Adjust the salt and pepper to taste. 

Nutrition Facts
Serving Size 1 cup 
Amount Per Serving
Calories 250 
Total Fat 3 g 
Saturated Fat 2 g 
Protein 26 g 
Total Carbohydrate 33 g 
Dietary Fiber 4 g 
Sodium 304 mg 
Percent Calories from Fat 12% 
Percent Calories from Protein 39% 
Percent Calories from Carbohydrate 49% 

Source: Food Fit

SLOW-COOKED BEEF BARLEY VEGETABLE SOUP

~Submitted by Treva, TN

Yield: 11 servings

1 & 1/4 pounds lean stew beef, cut into bite-size pieces
1 medium-large onion, cut into thin wedges
1 cup sliced carrot
1 Tablespoon beef bouillon granules
1 & 1/4 teaspoons dried thyme
1 & 1/4 teaspoons dried oregano
1/4 teaspoon ground black pepper
5 cups water
14 & 1/2-ounce can diced tomatoes with roasted garlic
10 & 3/4-ounce can condensed tomato soup, undiluted
1/2 cup uncooked pearl barley
1 cup frozen green peas

Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two batches for several minutes, until nicely browned. 

Transfer the beef to a 3-quart or larger slow cooker. Add the onion, carrots, beef granules, thyme, oregano and pepper. Pour in the water, undrained tomatoes and tomato soup.

Cover and cook on high for 4 hours or on low for 8 hours. Add the barley and cook for an additional hour at high or 2 hours at low, until the barley is tender. Add the peas and cook for 30 minutes at high or 1 hour at low. Serve hot.

Nutritional Information Per Serving (per 1-cup serving): Calories: 145, Carbs: 16 g, Cholesterol: 29 mg, Fat: 2.5 g, Saturated Fat: 0.8 g, Fiber: 3 g, Protein: 14 g, Sodium: 442 mg, Calcium: 22 mg
Diabetic Exchanges: 1-1/2 Lean Meat, 1/2 Starch, 1-1/2 Vegetable

HARRY POTTER'S PUMPKIN MILKSHAKE

~Submitted by Treva, Eastern TN

Description: Here's the not so secret ingredients to the milkshake being made famous by Harry Potter. 

Serving size: 2 

Ingredients:
1 Frozen, Peeled Banana 
3 Tbs. Orange Juice Concentrate 
3 Tbs. Pumpkin Puree 
1 scoop Vanilla Ice Cream or Frozen Yogurt 
1/3 cup Water 

Preparation Directions: 
Cut up frozen Banana.
Put all ingredients in a blender. 
Blend on high until smooth. 
Pour into two tall glasses and serve. 

Variations: 
Top the shake with whipped cream and a shake of Cinnamon.


LOBSTER EN CASSEROLE

~Submitted by Maggie, TX

2 tablespoons of chopped onion
1/2 clove garlic, minced
1 tablespoon of butter or margarine
1/2 of an 11 ounce can of condensed Cheddar cheese soup
One 3 ounce can of sliced mushrooms, drained
1/4 cup of milk
2 tablespoons of dry sherry
1 tablespoon of snipped parsley
1 1/2 cups of canned or fresh or frozen cooked lobster
1/2 cup of frozen peas, cooked and drained
1 tablespoon of buttered soft bread crumbs 

Cook the onion and garlic in butter until tender, but not brown. Stir in the soup and mushrooms. Gradually blend in milk, wine, and parsley. Add the lobster and peas. Cook and stir until heated through. Spoon into two 1 cup casseroles, top each with a wreath of crumbs. Bake in oven at 350ºF. for 25 - 30 minutes.

Makes 2 servings.

CREAMY MONTEREY JACK SOUP

INGREDIENTS

2-1/2 cups water
1 medium tomato, chopped
1 can (4 ounces) chopped green chilies
1 can (12 ounces) evaporated milk
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
1 can (10-3/4 ounces) cream of potato soup, undiluted
1/8 teaspoon garlic salt
8 ounces Monterey Jack cheese, cut into 1-inch cubes

DIRECTIONS

In a large saucepan, combine the water, tomato and chilies. Bring to a boil; boil for 5 minutes. Stir in the milk, soup and garlic salt. Cook and stir over medium heat until heated through. Place cheese cubes in serving bowls; ladle hot soup over cheese.

Serves 6 

Source: Taste of Home Magazine


SOPAPILLA CHEESECAKE

I got this from our local newspaper, The Brazosport Facts.

2 cans crescent rolls 
3 8-ounce packages cream cheese 
2 cups sugar (divided into 1 1/2 cups and 1/2 cup) 
1 stick butter 
1 1/2 teaspoons vanilla 
1 teaspoon cinnamon

Spread one can of crescent rolls in a 9- by 13-inch pan. (This will be the bottom crust).

Filling:

Mix together cream cheese, 1 1/2 cups sugar and vanilla until creamy. Spread over bottom crust. Now, spread on can of crescent rolls over filling as top crust. 

Pour melted butter over the top; mix remaining 1/2 cup sugar and cinnamon, and sprinkle over the top. Bake at 350 degrees for 30 minutes. 

Note: One reader experimented a little with this recipe and used Splenda as a partial replacement for the sugar. She used 1 1/4 cups Splenda and 1/4 cup sugar for the 1 1/2 cup of sugar in the filling, and for the topping she used 1/4 cup each of Splenda and sugar. (The tabletop Splenda, not the baking Splenda.) She said it was very good. 


LUMBER CAMP FALL SKILLET

2 slices bacon 
3 medium round red potatoes (1 pound), thinly sliced 
1 medium red or green sweet pepper, cut into 1/2-inch strips (1 cup) 
1 cup chopped onion 
1/4 teaspoon salt 
1/8 teaspoon cayenne pepper 
1/8 teaspoon ground black pepper 
1 pound cooked smoked andouille or sausage links, cut into 1/2-inch slices
1 10-ounce package frozen whole kernel corn

1. In a very large skillet, cook bacon until crisp. Remove bacon, reserving bacon drippings. Drain bacon on paper towels. Crumble bacon; set aside. 

2. Add potatoes to skillet. Cook and stir over medium heat for 5 minutes. Add sweet pepper and onion. Sprinkle with salt, cayenne and black pepper. Cook and stir for 8 minutes more. Add sausage and corn. Cook and stir for 8 to 10 minutes more, or until potatoes are tender and browned. Sprinkle with reserved crumbled bacon. 

Serve immediately.

Makes 6 servings.

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