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Publisher's Desk Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Discussion Forum Crazy Corner Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice
Good morning and Happy Halloween. Halloween is a fun time for all ages. Please make sure you take steps for a safe night of tricks and treats. If you are simply staying home and passing out goodies to neighbor kids, make sure to not be alone when doing so. Keep valuables out of sight, and never allow strangers to come inside (even those who claim a "nature call" necessity). As parents, please keep those wonderful children (and grandchildren) safe by practicing the best rule of common sense: never let them out of your sight. Don't be like so many who drop their kids off at malls and even in "good" neighborhoods to trick or treat alone. And please make sure your children do not consume those treats until you get home and have time to check them. I have found it helps to bring along a few treats from home to save off the temptation to nibble on unchecked candy. No child is safe when not under the protective watch of a loving adult. My kids don't bother to ask about going to parties and other public affairs on holidays because the answer is always the same. Rules like these are often unpopular but how many second chances do we get when a predator strikes? None. Be safe, please. Today we announce the new monthly theme topic and I know you will enjoy this one. The theme issue posting will be perfectly timed for preparation by Christmas. I hope you will participate in this (and every) theme. Sharing is fun. That's what A to Z Recipes is all about! Find out the current theme topic in the Monthly Theme section. The issue today contains recipes from two of the nicest and most frequent contributors to this publication. Yes, every recipe sent in is appreciated. But when my inbox contains a recipe just about every day from you, you deserve your own issue. My thanks to Barbara and Larry for the wonderful recipes. We also have some funnies and thought-provoking items from a few other frequent fliers for you. I hope you enjoy the fruits of their labor. Have a great day and week. I will get a day off tomorrow so I am pleased as punch. My house could stand some attention. But mainly my kids will enjoy a special meal and dessert as I will have time. Take good care and we'll see you here on Wednesday when Linda tickles your funny bone. Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! RECALL NOTICE * * * Shared by Rusty, FL The Maker of all human beings is recalling all units manufactured, regardless of make or year, due to the serious defect in the primary and central component of the heart. This is due to a malfunction in the original prototype units code named Adam and Eve, resulting in the reproduction of the same defect in all subsequent units. This defect has been technically termed, "Sub-sequential Internal Non-morality, "or more commonly known as "SIN" as it is primarily expressed. Some other symptoms: [a] Loss of direction [b] Foul vocal emissions [c] Amnesia of origin [d] Lack of peace and joy [e] Selfish, or violent behavior [f] Depression or confusion in the mental component [g] Fearfulness [h] Idolatry [i] Rebellion The Manufacturer, Who is neither liable nor at fault for this defect, is providing factory authorized repair and service free of charge to correct this "SIN" defect. The Repair Technician, JESUS, has most generously offered to bear the entire burden of the staggering cost of these repairs. There is no additional fee required. The toll free number to call for repair in all areas is: P-R-A-Y-E-R. Once connected, please upload your burden of SIN through the REPENTANCE procedure. Next, download ATONEMENT from the Repair Technician, Jesus, into the heart component. No matter how big or small the SIN defect is, the Jesus will replace it with: [a] Love [b] Joy [c] Peace [d] Patience [e] Kindness [f] Goodness [g] Faithfulness [h] Gentleness [i] Self-control Please see the operating manual, HOLY BIBLE, for further details on the use of these fixes. As an added upgrade, the manufacturer has made available to all repaired units a facility enabling direct monitoring and assistance from a resident Maintenance Technician, the Holy Ghost. Repaired units need only make Him welcome and He will take up permanent residence on the premises! WARNING: Continuing to operate the human being unit without correction voids the Manufacturer's warranty, exposing the unit to dangers and problems too numerous to list and will result in the human unit being permanently impounded. For free emergency service, call on JESUS. DANGER: The human being units not responding to this recall action will have to be scrapped in the furnace. The SIN defect will not be permitted to enter Heaven so as to prevent contamination of that facility. Thank you for your attention. Please assist where possible by notifying others of this important recall notice. Source: http://texasbobsworld.com/recall.htm
Help make us NUMBER ONE ! A FEW THINGS YOU GARLIC LOVERS SHOULD KNOW Shared by Treva, TN * Chew parsley after eating a garlicky dish to get rid of that garlic breath. * Touch the garlic smell away: Just rub your hands on your faucet or a stainless steel spoon and the odor will go away!!! * Crushing Garlic. Don't hassle with peeling garlic for crushing! Take a wide edge knife and pound the garlic under it with your fist! If that doesn't work, put the garlic in a plastic bag and pound it with a mallet or hammer...this works great! * Did you know you can even nuke it! Microwave unpeeled garlic cloves at 100 percent power 10 to 20 seconds, cool, and store in a self-sealing plastic bag in the coldest part of the refrigerator. Micro makes garlic easier to peel and lessens the garlicky smell on your hands. Use the garlic within two weeks. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Gifts from the Kitchen Here's the scoop on the current theme: Just like that famous commercial saying, nothin' says lovin' like something from the oven. With the holidays quickly approaching, do you search for ways to spread holiday cheer by giving gifts from your kitchen? I do, too. And not just cooked items. What we're looking for in this theme is gift ideas from your kitchen, which could include prepared mixes, gifts in a jar, etc. Brownies and cookies in a jar, baked miniature loaves of tasty holiday bread are just suggestions. Please make sure to include the preparation methods for the recipient in your submissions. Send in your Gifts from the Kitchen ideas for sharing in our next theme issue. 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: Gifts from the Kitchen A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday 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. Items 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. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Gifts from the Kitchen has a deadline of November 25, 2005, and will be posted on December 4, 2005. Please use this email link to submit a recipe for theme recipes: Gifts from the Kitchen As usual, only recipes are to be sent to: A to Z Recipes Inbox.   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 diet programs, low carb lifestyles, and diabetic diets. 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 ! 
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  You know you are in deep trouble when... Shared by Don G., GA * The stewardess on your American Airlines flight tells you NOT to fasten your seatbelt. * Your accountants letter of resignation is postmarked Panama. * You have to hitch hike to the bank to make your late car payment. * The little league puts you on waivers. * Your suggestion box starts ticking. * Your secretary tells you the FBI is on line 1, the DEA is on line 2, and CBS is on line 3. * You see your stockbroker hitchhiking out of town. * You see the cruise captain running toward the railing wearing a life jacket. * They pay your wages out of petty cash. * You make more than you ever made, owe more than you ever owed, and have less than you've ever had. * Getting there is half the fun and three-fourths of the vacation budget. * The simple instructions enclosed, aren't. * A black cat crosses you path and drops dead. * You take an assertiveness training course and you're afraid to tell your wife. * You see your wife and your girlfriend having lunch together. * Your pacemaker has only a thirty day guarantee. * The candles on your cake set off your smoke alarm. * The pest exterminator crawls under your house and never comes out. God Shared by Mary Jane, Stockton, CA One day God was looking down at Earth and saw all of the Rascally behavior that was going on. He decided to send an angel down to Earth to check it out. So he called one of His angels and sent the angel to Earth for a time. When he returned, he told God, "Yes, it is bad on Earth; 95% are misbehaving and only 5% are not." God thought for a moment and said, "Maybe I had better send down a second angel to get another opinion." So God called another angel and sent him to Earth for a time too. When the angel returned he went to God and said, "Yes, it's true. The Earth is in decline; 95% are misbehaving, but 5% are being good" God was not pleased. So He decided to E-mail the 5% that Were good, because He wanted to encourage them. Give them a little something to help them keep going. Do you know what the E-mail said? Just wondering, I didn't get one either...
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! STRIP LOIN STEAKS WITH TEXAS GARLIC SAUCE ~Submitted by Barbara, Chula Vista, CA 7 garlic cloves 1 egg yolk, poached 1/2 cup olive oil 1 tablespoon vegetable oil 4 (8 oz.) strip loin steaks, trimmed of fat Salt and pepper Peel garlic cloves and place them in small saucepan. Pour in 1 cup water and bring to boil. Continue cooking 4 to 5 minutes. Can poach egg yolk at this time. Drain cloves well, place in mortar and mash. Add egg yolk and incorporate using pestle. (Can use blender). Incorporate olive oil in thin stream, whisking constantly. Continue mixing until sauce is very thick. Pour through wire sieve and set aside. Heat half of vegetable oil in large heavy bottomed frying pan over high heat. When oil starts to smoke, add 2 steaks and sear 3 minutes without touching. Turn steaks over and season generously. Reduce heat to medium high and sear second side 3 to 4 minutes for rare meat. For medium-rare, turn steaks a third time and cook another 3 to 4 minutes over medium heat. Remove steaks from pan and keep hot in oven while cooking other 2 steaks. To serve, ladle garlic sauce over one end of steaks and accompany with steamed vegetables of your choice. Serves 4. SLOW-ROAST PORK WITH SHALLOTS, GARLIC AND FENNEL SEEDS ~Submitted by Larry Holmes, Ontario, Canada 1 ½ teaspoon fennel seeds 1 teaspoon dried thyme ½ teaspoon each salt and peppe1 bone-in center-cut pork loin roast (4 pounds) 12 shallots 2 tablespoons vegetable oil 20 garlic cloves 1 cup chicken stock 1 cup dry white wine 2 tablespoons butter, softened 2 tablespoons all-purpose flour With mortar and pestle or bottom of a heavy saucepan, crush fennel seeds; combine with thyme, salt and pepper. Pat evenly over pork. Cut half of the shallots into quarters; set aside. In large shallow Dutch oven, heat oil over medium-high heat; brown pork all over and remove to plate. Add garlic and whole and quartered shallots to pan; fry over medium heat, stirring constantly, until light golden, about 2 minutes. Drain off fat. Add chicken stock and wine, stirring and scraping up brown bits. Return roast to pan. Cover and roast in 275°F oven for 3 hours, basting every 30 minutes. Uncover and roast for 1 hour or until meat falls off bone when tested. Transfer roast to cutting board; tent with fail and let stand for 10 minutes before slicing. Remove whole shallots and reserve for garnish. In small bowl, mix butter with flour until smooth; whisk in one-quarter of the pan juices. Slowly whisk back into pan; cook, whisking, until thickened, about 5 minutes. With immersion blender of in regular blends, purée sauce until smooth. Serve with roast. Garnish with reserved whole shallots. Makes 6 to 8 servings. Per each of 8 servings: 320 calories; 34 g protein; 17 total fat (7 g sat fat) 7 g carbohydrates; 3 g fiber; 102 mg cholesterol; 352 mg sodium 7-UP APPLE DUMPLINGS ~Submitted by Barbara, Chula Vista, CA 2 cups sugar 10 large apples 1 teaspoon cinnamon 1 can biscuits 1/2 teaspoon nutmeg 1 teaspoon nutmeg 1 stick butter 1 teaspoon cinnamon 20 oz. 7-up 20 teaspoons butter In saucepan combine first group of sugar, cinnamon, nutmeg, butter and the 7-up. Heat until melted, set aside. Peel and core apples, separate dough from 1 can biscuits. Separate and roll out each biscuit individually and place 1 apple in each. Combine second group of sugar, cinnamon and nutmeg. Sprinkle 1 teaspoon of this mixture in center of each apple along with 2 teaspoons butter. Fold biscuit around apple and pinch dough. Put dumplings in 9 x 13 inch pan. Pour sauce over each dumpling. Bake at 375 F. degrees for 45 minutes. JAMBALAYA ~Submitted by Larry Holmes, Ontario, Canada 2 tablespoons salad oil 1 large onion, chopped 1 cup chopped green pepper 2 cloves garlic, shopped 1 cup cooked diced chicken 1 cup diced ham 1 cup sliced smoked sausage 2 ½ cups peeled cubed tomatoes 2 ½ cups chicken broth 1 cup uncooked rice 1 tablespoon chopped parsley ½ teaspoon thyme 1 ½ teaspoon salt ½ teaspoon Tabasco pepper sauce Heat oil in large saucepan. Sauté onion, green pepper and garlic until tender. Add chicken, ham and sausage. Cook 5 minutes. Add remaining ingredients. Mix well. Bring to boil. Cover and reduce heat. Cook approximately 20 – 25 minutes or until rice is done and liquid absorbed. Serves 8. Source: From the Land of Tabasco Sauce; McIlhenny Company MARINATED SALAD ~Submitted by Barbara, Chula Vista, CA 6 to 8 medium tomatoes, sliced 3 medium cucumbers, sliced 2 medium onions, sliced 1/4 cup prepared mustard 1/4 cup cider vinegar 1/2 cup vegetable oil 2 teaspoons salt 2 teaspoons sugar 1/2 teaspoon pepper 1 clove garlic, crushed Fresh parsley sprigs Layer about one-fourth of each vegetable in a large deep refrigerator container. Combine mustard, vinegar, oil, salt, sugar, pepper, and garlic; stir well. Pour about one-fourth of marinade over vegetables; repeat layers 3 times with remaining vegetables and marinade. Cover salad, and chill 3 to 4 hours; transfer to a large serving bowl. Garnish with parsley sprigs. Serve with slotted spoon. Yield: 12 servings. SPAGHETTI TUSCAN STYLE ~Submitted by Larry Holmes, Ontario, Canada 8 ounces sweet Italian sausage, casing removed 1 small yellow onion, finely chopped 2 ½ cups prepared plain spaghetti sauce 1 teaspoon dried oregano, crumbled 1 tablespoons butter 1 package (10 ounces) frozen chopped spinach, cut into pieces 1 tablespoon milk 1/3 cup grated Parmesan cheese, divided 12 ounces spaghetti IN a stockpot, bring 4 quarts of water to a boil. Meanwhile, in a large skillet cook sausage over moderate heat until well browned, stirring occasionally to break up the meat. Drain excess fat. Stir in onion and cook for 2 minutes. Increase heat to high; add spaghetti sauce and oregano to the sausage and onion mixture and bring it to a boil. Reduce the heat to low, cover, and simmer the sauce for 15 minutes. Cook pasta in the boiling water according to package directions or until it is tender but still firm to the bite. Meanwhile, in a medium-size saucepan, melt butter over moderate heat. Add frozen spinach, cover, and cook it until it is thawed, stirring occasionally, about 5 minutes. Uncover the pan and continue cooking the spinach until any liquid in the pan evaporates, about 1 minute. Remove the pan from the heat, stir in milk and half of the cheese. Drain the pasta thoroughly and transfer it to a serving bow. Cover it first with the sausage sauce, then with the spinach mixture. Sprinkle the remaining cheese on top. Serve immediately. Serves 4 persons. ALMOND JOY CHEESECAKE ~Submitted by Barbara, Chula Vista, CA CRUST 1 1/2 cups chocolate wafers 1 1/2 cups sweetened flaked coconut, toasted 1/2 cup sliced almonds, toasted 1/4 cup granulated sugar 1/2 cup (1 stick) butter Preheat oven to 350 degrees F. Wrap outside of 9 inch springform pan with foil. Finely grind cookie crumbs, coconut, almonds and sugar in a food processor. Add butter, process until moist crumbs form. Press mixture into bottom and up 1 inch side of pan. Bake crust until set and begins to brown, about 12 minutes. Cool. Reduce oven temperature to 325 degrees F. FILLING 32 ounces cream cheese 1 cup granulated sugar 4 large eggs 1 cup flaked coconut, toasted 1 tablespoon coconut extract 1 cup sliced almonds, toasted Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating just until blended after each addition. Mix in coconut and coconut extract. Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour and 15 minutes. Cool completely on rack. GLAZE 1 cup semi-sweet chocolate chips 3/4 cup whipping cream 1 1/2 teaspoons vanilla extract Combine chocolate chips, cream and vanilla extract in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight. Compliments of Craftown.com. CHOCOLATE ANGEL TORTE ~Submitted by Larry Holmes, Ontario, Canada 1 9-inch prepared angel food cake (18 ounces) 1 container (8 ounces) light frozen whipped topping, thawed chocolate curls* and fresh raspberries for garnish For the filling: 1 package (6 ounces) semisweet chocolate morsels ½ cup low-fat sour cream, at room temperature 2 teaspoons dark rum or orange juice To prepare the filling, in a double boiler over simmering (not boiling) water, melt the chocolate morsels. Remove pan from water. Add sour cream and stir until smooth and well blended. Stir in rum. Mix well and cool until chocolate mixture is thick enough to spread, about 10 minutes. Using a serrated knife, split the cake horizontally into 3 layers. Place bottom layer on a serving plate. Spread with half of the chocolate mixture. Top with the second cake layer and spread with remaining mixture. Top with third cake layer. Spread whipped topping over top and sides of cake. Chill for 1 hour before serving. Sprinkle with chocolate curls and garnish with fresh raspberries. *To make chocolate curls, use a 1-ounce block of semisweet chocolate (at room temperature). Shave the chocolate into curls with a vegetable peeler. Makes 12 slices. Per serving: Calories 232; Carbohydrates 39 g; Protein 4 g; Sodium 331 mg; Fat 8 g; Cholesterol 4 mg. Variation: Fruit lovers can omit the chocolate filling and fill the cake with a mixture of crushed strawberries and light frozen whipped topping, thawed. Garnish torte with whole strawberries. SWEET AND SOUR BAKED CHICKEN ~Submitted by Barbara, Chula Vista, CA 1 (3 pound) broiler-fryer, cut up 1/2 cup chopped onion 1/2 cup coarsely chopped green pepper 1/2 cup coarsely chopped carrots 1/4 cup butter OR margarine 3/4 cup ketchup 1 cup pineapple juice 2 tablespoons vinegar 1/4 cup firmly packed brown sugar 1 tablespoon soy sauce 1/2 teaspoon garlic salt 1 teaspoon salt 1 /4 teaspoon pepper Dash ground red pepper Dash ground ginger 1 cup pineapple chunks Preheat oven to 400 F. In medium skillet, cook onion, green pepper, and carrots in butter for 5 minutes, stirring. Stir in ketchup, pineapple juice, vinegar, sugar, soy sauce, garlic salt, salt, peppers, and ginger. Cook stirring constantly, until mixture boils. Add pineapple chunks. Arrange chicken pieces, skin side up, in a 9 x 13 inch baking pan. Pour sweet and sour sauce over all. Bake covered for 45 minutes. Uncover and bake about 30 minutes longer, or until chicken tests done. SAN FRANCISCO PORK CHOPS ~Submitted by Larry Holmes, Ontario, Canada 1 teaspoon olive oil 4 lean boneless pork chops, trimmed 4 cups no-yolk egg noodles diced red or green pepper for garnish Sauce: ¼ cup dry sherry or apple juice 2 tablespoons firmly packed dark brown sugar 2 tablespoons reduced-sodium soy sauce ¼ teaspoon crushed hot red pepper flakes 2 teaspoon cornstarch 2 tablespoon water To prepare the sauce: In a small bowl, combine sherry, brown sugar, soy sauce and hot red pepper flakes. Set aside. In a large nonstick skillet, heat oil over medium-high heat. Add chops; cook until browned, about 2 minutes on each side. Pour the sauce over the chops. Reduce heat to low; cover and simmer until cooked through, about 10 minutes. Add water, if needed to keep the sauce from cooking down too much. While chops are simmering, cook the noodles according to package directions, but do not add salt. Drain well and place on serving plates. Using tongs, place pork chops over noodles; cover to keep warm. In a small bowl, combine cornstarch and water; stir into sauce in skillet. Cook over medium heat until thickened, about 1 to 2 minutes. Pour sauce over chops. Garnish with bell pepper and serve. Serves 4. Per serving: Calories 375; Carbohydrates 38 g; Protein 31 g; Sodium 387 mg; Fat 8 g; Cholesterol 108 mg.
Help make us NUMBER ONE ! LOW-CHOLESTEROL CHEESECAKE ~Submitted by Larry Holmes, Ontario, Canada Crust: 1 cup graham cracker crumbs ¼ cup ground pecans 1 tablespoon sugar 2 tablespoons margarine, melted Filling: 1 container (24 ounces) low-fat cottage cheese 1 cup sugar ¼ cup margarine, melted 2 tablespoons flour 3 large egg whites, lightly beaten ¼ cup orange juice 1 tablespoons orange-flavored liqueur ½ teaspoon vanilla extract ¼ teaspoon grated orange peel Topping: 4 strawberries, halved 2 kiwifruit, peeled, halved and sliced 1 orange, sectioned 1/3 cup apricot preserves, melted and strained Crust: Preheat oven to 350°F. Combine cracker crumbs, pecans and sugar in small bowl. Gradually work in margarine until crumbs are evenly moistened. Pat evenly over bottom of 9-inch springform pan. Bake 10 minutes. Cool on wire rack. Keep oven on. Filling: Process cottage cheese and sugar in food processor or blender until completely smooth. Add margarine and process until blended. Add remaining ingredients one at a time, processing after each addition. Pour filling over crust in pan. Bake 45 minutes, until center is just set. Cool completely on wire rack. Cover and refrigerate at least 4 hours or overnight. Topping: Remove sides of pan. Arrange strawberries, kiwis and orange sections decoratively on top of cheesecake. Brush fruit with melted preserves. Refrigerate at least 30 minutes before serving. Makes 12 servings. Per serving: 365 calories; 9 g protein; 8 g fat; 39 g carbohydrates; 327 mg sodium; 2 mg cholesterol. Source: Ladies Home Journal, April, 1989
Help make us NUMBER ONE ! POTATO PANCAKES ~Submitted by Larry Holmes, Ontario, Canada 3 russet potatoes, peeled and coarsely shredded (about 3 cups) 1 small yellow onion, grated 1 tablespoon all-purpose flour 2 tablespoons chopped fresh parsley 1 large egg 1 egg white ¼ teaspoon salt ¼ teaspoon black pepper 1 tablespoon unsalted butter, divided nonfat plain yogurt or unsweetened applesauce (optional) Place potatoes in colander and rinse. Dry on paper towels. In a large bowl, combine onion, flour and parsley. Stir in egg, egg white, salt and pepper. Add potatoes and mix well. Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat. Add 1 teaspoon of the butter. Place about 3 tablespoons of potato mixture in skillet. Flatten into pancake with spatula. Make 3 more pancakes in skillet as directed. Cook until browned on the bottom, about 7 minutes, pressing with spatula. Turn carefully; cook until golden on the other side, about 6 or 7 minutes. Place on a plate and cover to keep warm. Repeat twice with the remaining butter and potato mixture. Serve with applesauce or yogurt. Makes 12 pancakes. Per serving: Calories 53; Carbohydrates 8 g; Protein 2 g; Sodium 58 mg; Fat 2 g; Cholesterol 20 mg. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! FALL PORK DINNER ~Submitted by Barbara, Chula Vista, CA This is a heart smart recipe. 1/4 cup packed brown sugar 1 tablespoon firm margarine or butter, cut up 1/2 teaspoon ground cinnamon 1/2 small acorn squash 1 small unpeeled red cooking apple 1/3 cup Bisquick Heart Smart mix 1/2 teaspoon seasoned salt 1/8 teaspoon pepper 5 saltine crackers, crushed 1 egg white or 2 tablespoons fat-free egg product 1 tablespoon water 3 boneless pork loin chops, 1/2 inch thick (3/4 pound) Heat oven to 350 degrees F. In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Cut squash into 1/2 inch rings. Cut rings in half; remove seeds. Cut apple into chunks. In shallow dish, stir together Bisquick mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture. Spray 10 inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown. Place pork in ungreased 8 inch square or 11 x 7 inch (2 quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center. High Altitude (3500-6500 ft): No change. Source: bettycrocker.com
Help make us NUMBER ONE !  QUICK CHICKEN AND DUMPLINGS Makes 4 servings Satisfy your love of comfort food in record time! Make tasty dumplings over loads of creamy chicken and vegetables in just 30 minutes. RECIPE INGREDIENTS 1 1/2 cups milk 1 cup frozen green peas and carrots 1 cup cut up cooked chicken 1 can (10 3/4 ounces) condensed creamy chicken mushroom soup 1 cup Original Bisquick mix 1/3 cup milk Paprika, if desired RECIPE METHOD Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. High Altitude (3500-6500 ft) - No changes. Source: Betty Crocker
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