Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Rather than do a complete issue on Halloween recipes (there are not many around that I would prepare for my grands, to be honest!) I chose to add a few spooky items and some recipes that are fun. I hope you enjoy the little "holiday" touches added to this regular issue.
I would like to send a big "thanks!" to Sally J. in San Angelo, TX , Steve B. in Nashville,
AR, and Ginny K. in Frederick, MD for their donations. October and April are the months when reader support is needed the most. You may think that your seemingly small donation is not worth sending in but let me tell you... if everyone who receives the issues sent in a dollar, I would have the yearly bills covered and enough left over for the much-needed upgrades to the web site. You can go to the
Reader Support section in this newsletter or the web site for ways to do that. This is the last time I will ask for help until April, when
the big bills come in again. I keep up with the smaller ones out of my family budget. I thank you in advance.
The current Monthly Theme topic is Virtual Cookie Exchange which ends today. If you have yet to share a recipe or two for your favorite cookie, candy, or cookie bar, please do so today. I would love to have enough recipes to fill a month of Sundays! The newest
Monthly Theme topic will be announced in Sunday's issue. Please visit the
Monthly Theme-Recipe Submission section of today's issue to read all about the current theme topic and for the email link to use in sending in your theme and regular recipe submissions.
Today's issue has just a touch of silliness, some ghoulish devilment, but mainly great recipes and smiles. I hope you enjoy what the following folks have helped send your way:
Sally J., San Angelo, TX
Steve B., Nashville, AR
Ginny K., Frederick, MD
Pam H., OH
Barbara, Chula Vista, CA
Treva, Knoxville, TN
Johnny, LA
Marilyn, Canton, OH
Mary H., Montreal, Canada
Lisa H., Belmont, NC
Leasa, IA
Larry Holmes, Toronto, Canada
Marty B., Tell City, IN
Aafrin, Pune, India
Luanne, FL
We'll see you here again with our Monthly Theme issue on Sunday, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
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Food For Thought
Shared by Pam H., OH
"I don't want to get to the end of my life and find that I lived just the length of it!
I want to have lived the width of it as well!" ~Diane Ackerman
Ramblings
Drop A Pebble in the Water
Shared by Barbara, Chula Vista, CA
Drop a pebble in the water, just a splash, and it is gone;
But there is half a hundred ripples circling on and on and on,
Spreading, spreading from the center, flowing on out to sea.
And there is no way of telling where the end is going to be.
Drop a pebble in the water; in a minute you will forget,
But there is little waves a-flowing and there is ripples circling yet,
And those little waves a-flowing to a great big wave have grown;
You've disturbed a mighty river just by dropping in a stone.
Drop an unkind word, or careless: in a minute it is gone;
But there's half a hundred ripples circling on and on and on,
They keep spreading, spreading, spreading from the center as they go,
And there is no way to stop them, once you've started the flow.
Drop a word of cheer and kindness: just a flash and it is gone;
But there is half a hundred ripples circling on and on and on,
Bearing hope and joy and comfort on each splashing, dashing wave,
Till you wouldn't believe the volume of the one kind word you gave.
Drop a word of cheer and kindness: in a minute you will forget;
But there's gladness still a swelling, and there's joy circling yet.
And you've rolled a wave of comfort whose sweet music can be heard,
Over miles and miles of water just by dropping one kind word.
~ Author Unknown
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
Did You Know?
Common Halloween Superstitions
When it's the time for Halloween celebration, it is then that the people tend to become more superstitious. There are many superstitions and myths about Halloween and most of the people have a strong belief in them. In the reservoir of common Halloween superstitions, there are distinctive kinds of superstitions: animal superstitions, witch superstitions, bats in house superstitions and many more.
A few general Halloween superstitions:
• Going in for dumb supper, meaning that nobody will talk while having supper, encourages the spirits to come to the table.
• It is believed that if an unmarried girl keeps a rosemary herb and a silver sixpence under her pillow on Halloween night, it is quite likely that on that very night, she would dream of her future husband.
• It is said that if you hear someone's footsteps behind you on the Halloween night, you should not turn back because it may be a dead following you. And if you commit the mistake of looking back, it is likely that you might join the dead very soon.
• People believe that if on the Halloween night, a girl carrying a lamp in her hand goes to a spring of water, she will see the reflection of her life partner in water.
• People have a superstition that if an unmarried girl carries a broken egg in a glass and takes it to a spring of water, she will be able to catch the glimpse of not just her future husband, by mixing some spring water in the glass, but also she can see the reflection of her future kids.
• There is the old saying that "black cats are bad luck". It was once believed that black cats were the devil, or consumed by evil spirits.
• People used to believe that Satan was a nut-gatherer. Nuts were also used as magic charms on the day of Halloween festival.
• If you put your clothes on inside out as well as outside walk backwards on Halloween night. At midnight you will see a witch in the sky. People used to believe witches were the devil, or that they were consumed by evil.
• There is also an old saying "if the flame on your candle goes out on Halloween celebration; it gives you the meaning that you are with a ghost".
• If you ring a bell on Halloween it will frighten evil spirits away.
• Many people used to consider that owls would dive down to eat the souls of the dying on Halloween. They used to think if you pulled your pockets out, and left them hanging, they'd be safe.
• It has been said if a bat flies into your house on Halloween, it is a sign that ghosts or spirits are very nearer, and maybe they are in your home and let the bat in.
• People used to believe that if bats are out early on Halloween, and they fly around playfully, then good weather is to come.
• If a bat flies around your house three times on Halloween, death is very soon to come
• To ward off evil spirits on Halloween, you can bury all the animal bones in your front yard, or even put a picture of an animal very close to your doorway.
• People used to believe you could walk around your house three times backwards before sunset on Halloween, and that would take care of all evil.
• It could be the spirit of a dead loved one watching you if you watch a spider on Halloween.
Have you ever attended a holiday cookie exchange party? It is a wonderful way for busy people to serve family and friends a variety of cookies but only baking one big batch of your favorite cookie yourself! The hostess would invite about 8 or 10 friends over. She would ask each guest to bake one dozen cookies for each person invited plus another dozen for sampling during the party. That way each person can take home a full dozen of each type of cookie. How I wish we could all get together for a real cookie exchange party! What we're doing instead is having a Virtual Cookie Exchange. Send in your favorite cookie recipe (or two, or three, or more) for sharing. When the issue is posted, you'll have dozens of wonderful cookie recipes for the upcoming holidays. For this issue, we are looking for cookies, bars, brownies, candies (fudge, too!) and tarts. Thanks go to Linda in Carmel, NY for this great theme topic suggestion.
Won't you join in the fun by sharing your own recipes for Virtual Cookie Exchange? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Virtual Cookie Exchange recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Virtual Cookie Exchange. We will collect them the remainder of this month and post them on the first Sunday of November. 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.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Bob in Chula Vista, CA (hubby of Barbara)
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
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
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
26th Helen S. in Rochester, Minnesota
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
30th Marvin C. in San Angelo, Texas (Jeanie's DH)
31st Patty Jo B. from Salt Lake City, Utah
Here are our November Birthday Babies:
2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
16th Carole L. in Binghamton, New York
17th Don G. in Georgia
17th Mary in Nashville, Tennessee
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
20th Brenda S. in The Chaco, Paraguay
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
26th Olga R. in Williamstown, New Jersey
27th Linda C. in Ardmore, Oklahoma
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
30th Bill R. in Madison, Wisconsin
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
Ten Signs You Are Too Old For Halloween
Shared by Treva, Knoxville, TN
You get winded from knocking on the door.
You have to have someone chew the candy for you.
You ask for high fiber candy only.
When someone drops a candy bar in your bag, you lose your balance and fall over.
People say, "Great Keith Richards mask!" and you're not wearing a mask.
When the door opens you yell, "Trick or..." and you can't remember the rest.
By the end of the night you have a bag full of restraining orders.
You have to carefully choose a costume that won't dislodge your hair piece.
You're the only Power Ranger in the neighborhood with a walker.
You avoid going to houses where your ex-wives live.
Three Vampires
Shared by Treva, Knoxville, TN
It was Halloween and three vampires went into a bar.
"What will you have?" asked the bartender.
"I'll have a glass of blood," replied the first.
"I'll have a glass of blood too please," said the second.
"I'll have a glass of plasma," said the third.
"OK, let me get this straight, " said the bartender, "That'll be two bloods and a blood light?"
Halloween Smiles
Shared by Treva, Knoxville, TN
Bobbing Apples: What happens when you jog without a bra.
Boogieman: The guy who passes time at a stoplight picking his nose.
Coffin: What you do when you get a piece of popcorn stuck in your throat.
Frankenstein: Hot dog and a mug of beer.
Full Moon: What your repairman reveals when he bends over to fix your fridge.
Goblin: How you eat the snickers bars you got for Halloween.
Invisible Man: What a guy becomes when there's housework to be done. Also, see "Mr. Hyde."
Jack O' Lantern: An Irish Pumpkin.
Jack the Ripper: What Jack does to his lottery tickets after losing each week.
Mummy: The person who kisses the boo-boo after you scrape your knee.
Pumpkin Patch: What a pumpkin wears when trying to quit smoking.
Skeleton: Any supermodel.
Vampire Bat: What Dracula hits a baseball with.
Witch: See "Mother-in-Law."
Zombie: What you look like before that first cup of morning coffee.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
WISCONSIN
GRIFF'S WISCONSIN BEAUTIFUL BRATS
~Submitted by Johnny, LA
In Wisconsin, “grilling season” is from May through September. During these months you will find bratwurst being served at all kinds of sporting events, fairs, picnics, and in back yards. Here is a recipe I concocted with ideas from a number of brat recipes by Wisconsinites:
Ingredients:
4 to 6 links bratwurst
1 cup chopped onion
1 large clove minced garlic
1 12 oz. bottle beer (from Wisconsin, of course!)
2 tbsp. brown sugar
2 tbsp. soy sauce
2 tsp. Worcestershire Sauce
1 tsp. yellow mustard
1 tsp. chili powder
1 tsp. Lawry’s® seasoned pepper (or black pepper)
Instructions:
Combine everything except the brats in a shallow baking dish. Mix well. Put in the brats and take some of the beer marinade and pour over the top of brats several times. Cover the dish and refrigerate for several hours or overnight, periodically stirring a bit and pouring the marinade over the top of the brats. When ready to cook, place everything in a large pan and simmer for about 10 minutes. Take the brats out of the marinade and grill until brown and firm (keep the marinade simmering). Put the grilled brats back into the simmering marinade and simmer until ready to serve. Serve on hotdog buns or French rolls (though a true Wisconsinite would insist on a Sheboygan hard roll). Brats taste great with horseradish mustard!
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Recipe Favorites
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Prep Time: 20 min
Total Time: 20 min
Makes: 12 servings
INGREDIENTS:
1/3 cup KOOL-AID Grape Flavor Sugar-Sweetened Soft Drink Mix
2 Tbsp. Hot water
4 oz. (1/2 of 8-oz. Pkg.) PHILADELPHIA Cream Cheese, softened
1 cup thawed COOL WHIP Whipped Topping
4 OREO Chocolate Sandwich Cookies, divided
1 pkg. (10.75 oz.) frozen pound cake, thawed
10 JET-PUFFED Miniature Marshmallows
1 JET-PUFFED Marshmallow
Black decorating gel
3 worm-shaped chewy fruit snacks
DIRECTIONS:
Place drink mix in large bowl. Add hot water; stir until drink mix is completely dissolved. Add cream cheese; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping with wire whisk. Remove 1/2 tsp. Of the cream cheese mixture for later use; set remaining cream cheese mixture aside.
Crush 3 of the cookies; place cookie crumbs in shallow dish. Set aside. Cut cake lengthwise in half. Frost cake top with some of the remaining cream cheese mixture. Dip in cookie crumbs until evenly coated; set aside. Place cake bottom on serving platter; frost top and sides with some of the remaining cream cheese mixture. Place cake top next to cake bottom to resemble coffin lid. Frost sides and cut side of cake top with remaining cream cheese mixture.
Place remaining cookie in center of cake bottom to resemble a body. Line up two rows of 3 mini marshmallows each at bottom of "body" to resemble legs. Place 2 miniature marshmallows on sides of "body" to resemble arms. Place large marshmallow at top of "body" to resemble head. Using reserved 1/2 tsp. Cream cheese mixture, attach 2 miniature marshmallows to sides of "head" to resemble ears. Use decorating gel to draw mouth and eyes. Top cake with fruit snacks.
SALMON-SPINACH PARTY DIP
~Submitted by Marilyn, Canton, OH
1 can (7 1/2 oz.) Alaska salmon
1 pkg. (10 oz.) frozen chopped spinach, thawed and thoroughly drained
1 cup sour cream or plain nonfat yogurt
1/2 cup mayonnaise
1/2 cup chopped parsley
1/2 cup chopped green onions
1/2 tsp each dried basil and dill weed
1/4 tsp grated lemon peel
Assorted raw vegetables and crackers
Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors.
Serve dip with vegetables and crackers.
Makes 16 servings, about 4 cups.
GEORGIAN CHOCOLATE POUND CAKE
~Submitted by Mary H., Montreal, Canada
1 cup butter or margarine (I use butter)
3 cups white sugar
3 cups flour
1 cup cocoa
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 eggs
1/4 cup evaporated milk
1 tablespoon vanilla
In large bowl, cream butter and sugar until fluffy. Add sifted dry ingredients alternately with milk to butter mixture. Beat for 3 minutes. Add eggs, one at a time, and beat. Add evaporated milk and vanilla; beat for 2 minutes.
Bake in a greased and floured, 12-cup Bundt pan or a 13" x 9" x 2" pan at 325 degrees F. for 1 1/2 hours or until cake tests done. Cool in pan for 10 - 15 minutes. Turn out on wire rack or serving plate to complete cooling. Frost with your favourite homemade butter frosting.
CARAMEL SAUCE
~Submitted by Johnny, LA
Ingredients
1/2 cup firmly packed brown sugar
1 1/2 tablespoons water
3 tablespoons butter
1/4 teaspoon vanilla extract
Instructions
In a small saucepan, combine brown sugar and water. Cook, whisking constantly over medium-high heat for 2 minutes. Add butter and vanilla; cook 3 minutes, or until thickened, whisking constantly.
3 c. sifted all-purpose flour
1 c. sugar
4 tsp. baking powder
2 tsp. salt
1 egg, lightly beaten
1/4 c. melted shortening
1 1/2 c. milk
1 tsp. vanilla
1 1/2 c. chopped walnuts
Preheat oven to 350 degrees. Resift flour with sugar, baking powder, and salt. Add egg, shortening, milk, and vanilla. Stir just until all flour is moistened. Stir in walnuts. Bake in greased 9x5x3 inch loaf pan for 1 hour and 10-20 minutes.
SLOW COOKER SAVORY POT ROAST IN THE CROCKPOT
~Submitted by Lisa H., Belmont, NC
This is an excellent and easy stew recipe. Great to start and let cook overnight. Enjoy the next day!
Ingredients:
1 package baby carrots
3 lb boneless top round roast
1 large yellow sweet onion
5 medium potatoes
8 cups beef broth
1 large can cream of mushroom soup
1 Tbsp salt
1 Tbsp pepper
1 Tbsp garlic powder
3 bay leaves***optional***
(I usually cut a green bell pepper up instead)
I also add in a tablespoon of Worcestershire sauce
Directions:
Mix together cream of mushroom soup and beef broth and pour in slow cooker. Add salt, pepper, garlic powder, and bay leaves and mix well. Chop onion and cube washed potatoes (leave skin on potatoes). Place roast in liquid and add carrots, chopped onion, and cubed potatoes. Cook on low for 6-8 hours or cook on high for 4-6 hours. Using two forks, shred warm roast beef and add to stew.
Number of Servings: 10
Serve hot with crusty French bread or warm biscuits on a cold evening. I serve mine over warm rice. YUMO :o)
BUTTERSCOTCH SPICE CAKE
~Submitted by Mary S., Nashville, TN
1 cup brown sugar
1/2 cup sugar
1/2 cup corn oil
1 1/2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs
2 tbl molasses
1 cup quick cooking oatmeal
1 cup water
3/4 tsp salt
1 tsp vanilla
Cream sugars and oil. Add eggs and beat. Add molasses, oatmeal, and water. Beat together. Add the rest of the ingredients; beat. Pour into a 13 x 9 inch pan, which has been greased and floured. Bake in a 350 degree oven for approximately 25-28 minutes. Cool and frost.
Creamy Frosting:
1/4 cup butter, softened
1 cup powdered sugar
2 tbl cream
1 tsp vanilla
Whip for 4 minutes with electric mixer
DEATH BY BRATWURST
~Submitted by Leasa, IA
I sent this to Cheesy Carol since she's so fond of brats, but thought I should share!
5 fully cooked bratwurst (we like Schwan's)
2 oz pepper jack cheese (or Monterey jack)
5 bacon slices
2 green onions
2 green bell peppers
5 french style rolls
Cut a lengthwise slit in each brat, about 1/2 inch deep. Cut cheese into 5 narrow strips and insert into slits. Wrap a slice of bacon around each brat, fastening at each end with a toothpick.
On a preheated grill, place brats, cheese side up, cover and grill for 5-10 mins until bacon is crisp and cheese is melted.
Cut onions and green peppers into long slices, place on grill and dab with olive oil. Cook 5-7 mins. You can also do this stove top with a drizzle of EVOO.
Serve brats in French rolls (toasted if desired) with cooked onion and pepper slices on top.
5 servings
Note: I like to precook my brats in beer. I also like to broil the rolls, brushed with butter, until toasty. You can also add sauerkraut, or other toppings. I like mine loaded!
DOUBLE LAYER PUMPKIN CHEESECAKE
~Submitted by Treva, Knoxville, TN
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar And vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Bake in preheated Oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
PARSLEY AND POTATO CHOWDER
~Shared by Larry Holmes, Toronto, Canada
1/4 cup butter
1 onion, chopped
2 cloves garlic, minced
5 cups chicken stock
2 red potatoes, cubes
1 sweet potato, cubes
1 1/2 cups light cream
1 cup chopped parsley, loosely packed
salt and pepper
In medium saucepan, heat butter. Saute onions and garlic about there minutes, or until tender. Add stock and bring to a boil. Add potatoes and simmer, covered, about 12 minutes until tender. Add cream and parsley. Heat but do not boil. Taste for salt and pepper and serve.
Serve 6
PUMPKIN PANCAKES
~Submitted by Marty B., Tell City, IN
1 c. flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 c. milk
2 tbsp. melted shortening
1/2 c. canned pumpkin or mashed sweet potato, cooked
Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup or powdered sugar.
BAKED ALASKA
~Submitted by Aafrin, Pune, India
1 sponge cake layer
1 l vanilla ice cream
6 egg whites
3 ml cream of tartar
125 g castor sugar
1 ml vanilla essence
pinch salt
Place the sponge cake on a heat resistant serving platter. Soften the ice cream slightly and cover the cake with it, leaving a narrow edge round the cake uncovered. Cover with tin foil and freeze until hard. Preheat the oven to 220 ºC (425 ºF) just before serving. Make the meringue by beating the egg whites until they froth. Add the cream of tartar and beat the egg whites until they form soft peaks. Add the castor sugar by the spoonful, beating after each addition. Cover the ice cream cake entirely with the meringue and bake for 3 to 4 minutes until golden brown. Serve immediately.
CRAB MELT
~Submitted by Treva, Knoxville, TN
Prep/Cook Time: 25 minutes
Crabmeat with cream cheese, mayonnaise, onion and mustard is heated until bubbly and offered with hearty crackers for spreading.
1 pkg. (8 oz.) cream cheese, softened
1 can (about 6 oz.) white crabmeat, drained
1/4 cup mayonnaise
1 tbsp. finely chopped onion
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Paprika or OLD BAY Seasoning
Pepperidge Farm® Butter Thins Crackers OR Hearty Wheat Crackers
MIX cream cheese, crabmeat, mayonnaise, onion, mustard and Worcestershire in 9" pie plate. Sprinkle with paprika or OLD BAY Seasoning.
BAKE at 350°F. for 15 min. or until hot. Serve with crackers.
Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving.
Makes 4 cups.
CHILI RELLENO CASSEROLE
~Submitted by Luanne, FL
2 or 3 large fresh poblano peppers (they are mild, not hot and bell peppers
can be used instead)
1 cup shredded Pepper Jack Cheese
3 eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup additional Pepper Jack Cheese
Preheat oven to 450 degrees. Grease a 2-quart baking dish and set aside.
Quarter peppers and remove stems, seeds and veins. Immerse peppers in boiling water for three minutes, drain well and place in the bottom of baking dish and cover with one cup of cheese. In a separate bowl, beat eggs and milk well. Add flour, baking powder, cayenne and salt. Beat until smooth and pour over peppers and cheese. Bake uncovered for 15 minutes or until knife inserted in center comes out clean. Remove from oven and cover with remaining cheese and let sit for five minutes or until cheese is melted. Delicious served with picante sauce and sour cream.
OLIVIA'S CREAMY SPAGHETTI SAUCE
~Submitted by Johnny, LA
A favorite recipe for creamy spaghetti sauce, with a secret ingredient, from Olivia.
INGREDIENTS:
1 lb ground beef
1 10 oz. can Cream of Mushroom soup ( Or any "cream of" soup)
1 26 oz. can of prepared Spaghetti sauce
PREPARATION:
Add anything else you just love in spaghetti sauce such as peppers, onions, celery, extra spices, etc. I just use the three ingredients.
Brown beef in skillet or do it a really easy way and boil it. Yep, boil it. Boiling only works for ground beef, not ground turkey or chicken. To boil it, cover ground beef with just enough water to cover. Stir to break it up. Boil till done. Drain into a pot or bowl and allow the fat to coagulate so you can discard it properly. DO NOT pour it down your sink! It will clog it.
Put beef, sauce, and soup in pot, stir well, and simmer for about 1 hour. The time is not too critical. It just needs to be bubbling for a bit to blend flavors. You can also cook it in the crock pot for a few hours. Either way it's great and it clings to the spaghetti noodles.
TIJUANA TRAIN WRECK
~Submitted by Treva, Knoxville, TN
SAUCE:
2 lbs. Ground beef (or turkey)
2 Tbs. Chili powder
4 Tbs. Sugar
1 large onion
Half can of tomato sauce
3 small cans tomato paste
3-4 cans water (tomato paste size)
Oregano, cumin, salt to taste
Brown meat and drain. Place all SAUCE ingredients in crockpot including browned meat and cook on high for 3-4 hours or low for 8+ Hours stirring on occasion. Serve on top of Doritos or tortillas with toppings.
SOME SPECIAL FALL RECIPES
~Submitted by Johnny, LA
Baked Apple French Toast Casserole
Makes 8 servings
Ingredients:
3 large green apples
1 stick (1/2 cup) butter
1/2 cup brown sugar
12 ounces cream cheese
12 slices firm bread, any flavor
8 eggs
1 quart milk
2 tablespoons vanilla
cinnamon to taste
Preparation:
Set rack in lower third of oven and preheat to 350 degrees F. Butter a 13 x 9-inch baking pan. Core and cut the apples into thin wedges, leaving the skin on.
In a skillet, melt the butter with brown sugar and 1 tablespoon water. Add the apples and cook stirring for two to three minutes. Transfer to the baking dish and let cool.
Cut the cream cheese into cubes and arrange evenly over the apples. Cut the slices of bread in half diagonally and layer over the apples to cover the whole dish.
In a large mixing bowl, beat together eggs, milk and vanilla. Pour the egg mixture over the bread, taking care to dampen all of the bread. Sprinkle with cinnamon. Bake for 40 to 50 minutes, until golden and puffed. Let cool 10 minutes before serving.
Halloween Chili
Substitutions are in parentheses. Best made during the last phase of the moon. If that is not possible, just do the best you can in a candlelit kitchen after dark.
Ingredients:
1 1/4 lb ground goblin gizzards (ground beef)
1 medium eye of Cyclops (onion)
15 oz Can soft shelled beetles (kidney beans)
28 oz Can blood of bat (V-8 juice)
1/8 t pureed wasp (prepared mustard)
1/4 t common dried weed (oregano)
1 dash of Red-tailed hawk toenails (crushed red pepper)
2 t ground sumac blossom (chili powder)
1 t hemlock (honey or sugar)
1/2 c fresh grubs (sliced celery)
1 T eye of Newt (pearled barley)
1 T dried maggots (uncooked rice)
Water from a stagnant pond (or just regular water will do)
Preparation:
Brown the gizzards in an iron cauldron over a fire made from the siding off of a haunted house. A regular pot and stove can work in a pinch.
Add chopped eye of cyclops and simmer until the pieces of eye become translucent. Add blood of bat, and soft shelled beetles, and bring to a slow bubbling boil.
Add the common weed, maggots, toenails, sumac, grubs, hemlock, eye of newt and the pureed wasp.
As it cooks you may want to adjust the consistency with pond water. You can tell it is done when the eye of newt swells and the vertical tan colored 'cats eye' appears on one side.
Dinner in a Pumpkin
This festive meal comes courtesy of Cynthia Bowan, courtesy of Nancy, courtesy of Ruth Ann! It can also be prepared with winter squash.
Ingredients:
1 medium Pumpkin
1/4 cup Onion -- chopped
1 1/2 lb Ground beef
2 T Soy sauce
2 T Brown Sugar
1 can Cream of Mushroom
1 1/2 cups cooked rice
Preparation:
Clean stringy pulp and seeds from pumpkin.
Saute onion and ground beef. Add soup, soy sauce and brown sugar. Simmer for 8-10 minutes. Add cooked rice.
Put meat-rice mixture into pumpkin. Replace lid. Place the pumpkin in a 13 x 9 pan. Bake at 350 for 60 min to 90 minutes until pumpkin is tender.
Slice in quarters to serve.
Sherried Sweet Potatoes with Pecans
This Southern-style side dish is perfect for fall.
Serves 6
Ingredients:
6 sweet potatoes
1/2 cup honey
1 cup orange juice
1 tablespoon grated orange peel
1/3 cup sherry
1 cup pecans, coarsely chopped
2 tablespoons margarine, or butter
Preparation:
Boil the sweet potatoes in salted water until they are tender. Peel and cut in thick slices. Preheat oven to 350 degrees F. In a bowl, combine the honey, orange juice, orange rind and sherry.
Place a layer of sweet potatoes in a baking dish, cover it with some of the honey mixture and sprinkle generously with pecans. Repeat layers of potatoes, liquid and pecans until the casserole is filled.
Pour the remaining juice over the top, sprinkle with nuts and dot with butter. Cover and bake for 30 minutes, or until the juice has been absorbed by the potatoes and the top is browned
Harvard Beets
Makes 8 to 10 servings
Ingredients:
2 pounds medium beets, tops removed
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon black pepper
1 cup cider vinegar
1/4 cup water
3 tablespoons butter
Preparation:
Boil beets in skins in covered, large heavy saucepan of lightly salted boiling water 40 to 50 minutes until tender.
Drain, quick chill in ice water, then peel and trim off stem and root ends. Slice beets thin and put aside.
Mix sugar, cornstarch, salt and pepper in pan and slowly blend in vinegar. Add water and butter and cook over moderate heat, stirring constantly, 3 to 5 minutes until mixture thickens and becomes translucent.
Return beets to pan and turn gently in sauce. Reduce heat to low, cover and simmer beets 10 minutes. Serve immediately.
Spiced Waldorf Salad
A spiced version of a popular Waldorf salad, made with apples and walnuts.
Makes 4 to 6 servings
Ingredients:
2 cups coarsely chopped apples, about 2 medium apples
1 1/4 cups chopped celery
1/2 cup coarsely chopped walnuts
1/3 cup mayonnaise
2 teaspoons sugar
dash allspice
1 teaspoon lemon juice
Preparation:
Place chopped apple, celery and walnuts in a bowl. Combine mayonnaise, sugar, allspice and lemon juice. Toss mayonnaise mixture with apple mixture. Serve over salad greens if desired.
Spicy Pumpkin Butter
This spicy pumpkin butter makes a great fall gift!
Ingredients
1/4 c. brown sugar, packed
2 T. sugar
1/4 c. water
1/2 tsp. allspice
1/4 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/2 c. pumpkin puree (not canned pumpkin pie mix)
Preparation:
Combine the sugars, water and spices in a 4-cup glass measure. Microwave on HIGH 3 minutes; stir. Add pumpkin and Microwave on HIGH 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen.
Toffee Apples
Apples for Halloween follow the tradition of the centuries old Halloween game of trying to catch apples with your teeth from a barrel of water. Toffee apples appeared later at Halloween fairs.
Ingredients:
10 apples, small
8 oz. molasses
4 oz. butter
16oz. Brown sugar
1 tbsp. vinegar
Preparation:
Thoroughly wash the apples, then dry with kitchen paper.
Insert a wooden stick in each, downwards through the core, to act as handles
Put the butter, molasses, sugar and vinegar in a pan, mix together and bring to the boil for about 20 minutes.
Quickly dip the apples in the hot mixture and then place on a rack to set.
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Heart Healthy
NO-EGGS BENEDICT
~Submitted by Treva, Knoxville, TN
Prep Time: 5 min Total Time: 10 min
Makes: 4 serving
4 frozen Meatless Breakfast Patties
1/4 cup reduced fat mayonnaise
1/4 cup plain nonfat yogurt
1 tsp. country Dijon mustard
1 tsp. prepared mustard
2 English muffins, split, toasted
1 large plum tomato, cut into 8 slices
1 Tbsp. chopped fresh parsley
MICROWAVE patties as directed on pkg.
MEANWHILE, mix mayonnaise, yogurt and mustards in saucepan. Cook on medium heat 3 to 5 min. or just until warmed, stirring frequently.
COVER each muffin half with 2 tomato slices and 1 breakfast patty. Top evenly with the mayonnaise
mixture; sprinkle with parsley.
KRAFT KITCHENS TIPS
Great Substitute Substitute spicy brown mustard for the country Dijon mustard and/or 1 small tomato, cut into 4 slices, for the plum tomato using 1 tomato slice for each serving.
Use Your Microwave Mix sauce ingredients in microwaveable cup or bowl. Microwave on HIGH 1 to 2 min. or just until warmed, stirring after each min.
NUTRITION INFORMATION
Nutrition Bonus: Start your day off right by eating a balanced breakfast. This fun spin on an all-time classic breakfast entree is sure to become a family favorite!
Americans have always loved to adopt ethnic dishes and make them their own. This classic named after the nineteenth-century Russian diplomat Count Paul Stroganov is a perfect example. Serve over rice, rice pilaf, or noodles.
3 teaspoons butter or margarine
1/4 pound mushrooms, sliced
1 onion, sliced
1-1/2 pounds beef sirloin steak, trimmed of all visible fat and cut into 1"-wide strips
2-1/2 tablespoons unbleached or all-purpose flour
2-1/2 cups fat-free, reduced-sodium beef broth
3 tablespoons dry sherry or apple cider
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon ground nutmeg
1/4 cup reduced-fat sour cream
1. In a large nonstick skillet, melt 2 teaspoons of the butter or margarine over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, for 10 to 12 minutes, or until the onion is lightly browned. Remove the onion mixture from the skillet. Set aside.
2. Melt the remaining 1 teaspoon butter or margarine in the skillet. Add the beef. Cook, turning as needed, for 15 minutes, or until lightly browned on all sides. Add the beef to the onion mixture.
3. Add the flour to the skillet. Cook, stirring constantly, for 2 to 3 minutes, or until browned. Slowly add the broth, stirring constantly, until smooth.
4. Add the sherry or cider, tomato paste, paprika, basil, and nutmeg. Simmer, stirring occasionally, for 10 minutes, or until the mixture thickens. Add the beef mixture. Simmer for 10 minutes. Add the sour cream. Stir to mix.
Homestyle Makeover
BEFORE: Each serving contains: 797 calories; 64 g. fat
AFTER: Each serving contains: 222 calories; 11 g. fat
Makes 6 servings
Per serving: 222 calories, 343 mg. sodium, 11 g. fat, 10 g. carbohydrates, 47 mg. cholesterol, 18 g. protein
Preheat the oven to 500 degrees F. Line a shallow roasting pan with foil; spray the foil with cooking spray.
Heat oil in a small nonstick skillet over medium-low heat. Add garlic and cook, stirring frequently, for 1 to 2 minutes or until it begins to soften. Remove from heat and stir in brown sugar until well mixed.
Place chicken breast halves in the prepared pan. Spread garlic mixture evenly over chicken.
Bake for 10 to 15 minutes or until chicken is cooked through, no longer pink, and its juices run clear.
- 2 pounds assorted vegetables (sweet potatoes, russet potatoes, large radishes, butternut squash, large carrots, turnips, parsnips, rutabaga, beets)
- Salt, to taste
- Vegetable cooking spray
DIRECTIONS
Peel vegetables and slice very thinly, about 1/16 inch thick. Sprinkle vegetable slices lightly and evenly with salt. Let stand 20 to 30 minutes, allowing vegetables to release moisture. Rinse well in cold water and dry completely on paper toweling.
To dry vegetables in the microwave, arrange slices in single layer on large microwave-safe plate sprayed with cooking spray. Spray vegetables lightly with cooking spray. Microwave on high power until vegetables are dried, 5 to 7 minutes, checking and rearranging after 4 or 5 minutes and removing vegetables as they dry. The vegetables will become crisper as they cool.
To dry vegetables in the oven, arrange slices in a single layer on jelly roll pan sprayed with cooking spray. Spray vegetables lightly with cooking spray. Bake at 275 degrees for 40 to 50 minutes, checking occasionally and removing vegetables as they dry. The vegetables will become crisper as they cool.
Store cooled chips in airtight container at room temperature.
Note: Different kinds of vegetables cook in different times, so it is important to check for doneness frequently. In microwave cooking it is better to cook 1 kind of vegetable at a time.
Nutritional Information Per Serving (1/2 cup): Calories: 87, Fat: 0.2 g, Cholesterol: 0 mg, Sodium: 22 mg, Protein: 1.8 g, Carbohydrate: 20 g
Diabetic Exchanges: 1/2 Vegetable, 1 Bread
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2 skinless, boneless chicken breast halves
2 teaspoons butter or margarine
1 (3 ounce) package cream cheese, softened
1/2 cup sliced fresh mushrooms
1 tablespoon chopped green onion
1/8 teaspoon salt
Dash pepper
1 (4 ounce) package refrigerated crescent rolls
1.In a skillet, cook chicken in butter 3-4 minutes on each side. Place chicken in a greased 3-cup baking dish. In a bowl, combine cream cheese, mushrooms, onion, salt and pepper. Spoon over chicken. Unroll dough into one long rectangle; seal seams and perforations. If necessary, trim dough to fit top of dish and patch together by overlapping edges. Pinch edges to seal. Place over filling. Bake, uncovered, at 350 degrees F for 20 minutes or until heated through.
Yields: 2 servings
TIP: For a glossy shine, brush with egg white.
BAY SHRIMP AND WATERCRESS SANDWICH
~Shared by Larry Holmes, Toronto, Canada
1/2 pound cooked bay shrimp or smallest available
1 tablespoon lemon juice
1 tablespoons capers, rinsed and drained
1 small carrot, grated
1/4 cup chopped chives
1/4 cup herbed mayonnaise, or plain
salt and pepper
4 slices good egg bread or brioche
1/2 cup watercress leaves
In a medium bowl, combine shrimp, lemon juice, capers, carrot, chives and mayonnaise. Taste for salt and pepper. Spread mixture on 2 slices of bread, top with watercress, and add remaining bread slice.
Yield: 2 sandwiches.
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Publisher's Choice
DEVILS ON HORSEBACK
Yield: 6 servings
At once sweet, smoky, and salty, the little brown nuggets are a crowd pleaser, the perfect pick-up nibble to offer with cocktails. To make small shards of Parmesan cheese, cut them from a wedge of cheese with a sharp knife. Serve them hot from the oven while the cheese is still warm and watch how fast they disappear.
18 pieces Parmesan cheese, each about 1 inch by 1/4 inch
18 large Medjool dates
6 slices apple-cured bacon, each cut into thirds
1 bunch parsley, stems removed, for garnish
1. Preheat the oven to 450 degrees F. Slit each date along one side and carefully remove the pit. Insert a piece of Parmesan into each slit. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Place the dates on a baking sheet.
2. Bake for about 5 minutes, or until the bacon on top is crisp. Using tongs, turn the dates and bake for another 5 minutes, or until the bacon is crisp. Transfer the dates to a double layer of paper towels to drain.
3. Place the parsley bunch in the center of a round serving platter and arrange the dates around the
parsley. Serve immediately.
Advance preparation: Make up to 1 day ahead through step 1, cover, and refrigerate. Bring to room temperature before baking.
Variations:
Arrange the dates on top of mixed greens dressed with vinaigrette for an unusual first course.
Substitute different cheeses such as dry Sonoma Jack or Pecorino Toscano.
1/2 cup egg whites (about 4 large egg whites)
a pinch of salt
1 cup sugar
1. Preheat the oven to 300° F. Line 2 cookie sheets with parchment or wax paper.
2. With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.
3. Continue mixing on high speed while adding 1/2 cup of the sugar. Add the remaining sugar by the tablespoonful. Beat for another 1-2 minutes, until the mixture is stiff and shiny.
4. Drop by the spoonful onto the cookie sheets. Flatten each cookie slightly with the back of a spoon.
5. Bake until pale golden, about 30 minutes. Let cool.
Serving Size: 1 cookie
Number of Servings: 36
Per Serving
Calories 24 Carbohydrate 6 g
Fat 0 g Fiber 0 g
Protein 0 g Saturated Fat 0 g
Sodium 51 mg
The marinade in this recipe is great. The pork makes great leftover sandwiches and meal add-to's so make the entire recipe, even of you're only cooking for two. You'll be glad you did.
"To prepare two servings, replace the pork tenderloin with two (four-ounce) boneless pork chops, and reduce the marinade ingredients by half. Sprinkle each pork chop with one teaspoon sesame seeds for the last five to 10 minutes of cooking."
Combine first 5 ingredients in a large zip-top plastic bag; add pork to bag. Seal and marinate in refrigerator 2 hours, turning bag once.
Preheat oven to 425°.
Remove pork from bag, reserving marinade. Place pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 5 minutes or until a thermometer registers 160° (slightly pink). Place pork on a cutting board; let stand 10 minutes. Cut into (1/2-inch-thick) slices.
Pour reserved marinade into a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes); serve with pork.
Yield: 4 servings (serving size: 3 ounces pork and about 4 teaspoons sauce)
CALORIES 194 (27% from fat); FAT 5.8g (sat 1.7g,mono 2.2g,poly 1.1g); PROTEIN 25.4g; CHOLESTEROL 68mg; CALCIUM 37mg; SODIUM 574mg; FIBER 0.9g; IRON 2mg; CARBOHYDRATE 8.7g
1 1/2 c. lite ricotta cheese
1 c. (4 oz.) shredded reduced-fat Monterey Jack cheese
1 (4 oz.) can chopped green chilies, drained
1/2 c. frozen egg substitute, thawed
1/4 c. green onions, chopped
4 (6 inch) corn tortillas
Vegetable cooking spray
1/4 c. green pepper, chopped
1 clove garlic, minced
2 (16 oz.) cans red kidney beans, drained
1 (14 1/2 oz.) can no-salt-added whole tomatoes, undrained & chopped
1 (8 oz.) can no-salt-added tomato sauce
2 tsp. chili powder
1/2 c. (2 oz.) shredded reduced-fat sharp Cheddar cheese
2 tbsp. green onions, chopped
Combine first 5 ingredients in a medium bowl; stir well and set aside. Cut each tortilla into 8 wedges; place on an ungreased baking sheet. Bake at 350 degrees for 10 minutes or until crisp. Set aside. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green pepper and garlic; saute until tender. Stir in beans, tomato, tomato sauce, and chili powder; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Spread half of cheese mixture in a 2-quart casserole coated with cooking spray; arrange 8 tortilla wedges over cheese mixture. Spread half of bean mixture evenly over wedges. Repeat layers with remaining cheese mixture, 8 tortilla wedges and remaining bean mixture. Cover and bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with Cheddar cheese; bake, uncovered, an additional 5 minutes or until cheese melts. Top with 2 tablespoons green onions. Serve with remaining tortilla wedges.
Ingredients
10 oz Sauerkraut
9 oz bacon, chopped
1 onion, chopped
1 large garlic clove, crushed
4 1/4 cups cold water
1/2 teaspoon paprika
2 teaspoons chopped fresh dill
5 oz smoked sausage of your choice, sliced or chopped
5 oz sour cream
sea salt and freshly ground black pepper
Instructions
Rinse the Sauerkraut in cold water and leave to drain.
Place Sauerkraut, onion, garlic and cold water in a large saucepan with seasoning. Bring to the boil, then simmer fro 15 minutes.
Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run. Stir in the paprika and mix into the Sauerkraut mixture. Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice. Stir in the cream, check the seasoning and reheat until just on the point of boiling. Serve with rye bread.
1/2 (16-oz.) package bow tie pasta
1/2 pound bacon
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1 1/2 teaspoons Italian seasoning
2/3 cup milk
1/2 cup grated Parmesan cheese
1. Cook pasta according to package directions; drain. Keep warm.
2. Cook bacon according to package directions; drain well, and crumble.
3. Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth. Gradually add milk, beating until mixture is smooth.
4. Microwave cream cheese mixture at HIGH 3 minutes or until thoroughly heated, whisking every 30 seconds. Pour cream cheese mixture over warm pasta, tossing to coat. Top with crumbled bacon and 1/2 cup grated Parmesan cheese.
Lightened Bacon Bow Tie Pasta: Substitute reduced-fat or turkey bacon, 1/3-less-fat cream cheese, and 2% reduced-fat milk. Proceed as directed.
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