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Publisher's Desk
Just a Pinch of Kindness
Food For Thought
Ramblings
Did You Know?
Monthly Theme, Recipe Submissions
Reader Support
Birthday Babies (ends 12/31/2009)
Crazy Corner
Recipe Reviews, Reader Comments
Reader Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
A to Z Recipes QT Chat
Please visit the A to Z Recipes aStore
A to Z Recipes Recommended Reading
A to Z Recipes Yahoo Group
A to Z Readers' Family-Owned Business Guide

Publisher's Desk

If you had to go to the web site to read this then you have not subscribed to this publication at our new list host, EZezine. You may sign up here or visit the permanent link at the bottom of this publication. Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Whew! It was in the 70's when I walked to my vehicle around 6 o'clock this morning after work. I sure miss the weather we had last week. Oh, well... all good things must come to an end, right? And the biggest darn mosquito bit me right on my neck as I was driving home. Ouch! I was his last supper, believe me. I've been told by quite a few readers over the years that my personally selected recipes are greatly enjoyed. I sure hope so because unless a few more people send in some recipes... you'll be looking at only my recipes here in the next issue. Actually, I do have recipes from a handful of our regulars (you know who you are and how much I appreciate you) which I can combine with my own. There will not be the variety of reader recipes I prefer but we can probably still provide as good a recipe newsletter as any other around. Now is a perfect time for you to share a recipe or two for posting. Accept my thanks in advance. The current Monthly Theme topic is: "Luscious Leftovers". I'm pretty surprised that only two persons have sent in recipes. I won't worry yet as we still have 3 weeks to go. Visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at A to Z Recipes. Today's issue contains a cookbook-full of recipes from our last Monthly Theme topic of "Fabulous Fall Favorites". This theme topic was a great success, and I thank each of you who participated! Because of its length, this newsletter may not view in its entirety by your email program. Please click on the link at the beginning to view it on our web site. We'll see you here again Wednesday, God willing. PS: Bling! Bling! Bling! If you're interested in Las Vegas in 2010, please visit this link right away. Great Cookbooks!

 

Just a Pinch of Kindness

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself! Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

 

Food For Thought

"The mystery of government is not how Washington works but how to make it stop." ~ P. J. O'Rourke (1947 - ) US humorist & political commentator Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

 

Ramblings

The Second Ten Commandments for Stress Reduction ~Shared by Pat, Merritt Island, FL I.   Thou shalt not be perfect, or even try to be. II.  Thou shalt not try to be all things to all people. III. Thou shalt sometimes leave things undone. IV.  Thou shalt not spread thyself too thin. V.   Thou shalt learn to say "no". VI.  Thou shalt schedule time for thyself and for thy support network. VII. Thou shalt switch thyself off, and do nothing regularly. VIII. Thou shalt not even feel guilty for doing nothing, or saying no. IX. Thou shalt be boring, untidy, inelegant, and unattractive at times. X. Especially, thou shalt not be thine own worst enemy.  But, be thine own best friend. Send Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ! 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?

Easy Rice For A Crowd I got this from our local newspaper, The Facts, from a submission a friend of mine, Fay, made to a column called "Conversations with Gin". She said she learned it during a trip to Alexandria, La., for a Masonic meeting, from a member of their lodge. He was nice enough to share the tip/recipe with her. She said, "I’m sorry to say I don’t remember his name, but I will never forget what he taught me. You know how it is when you need to cook a large amount of rice and you don’t have a gigantic rice cooker or pot? Never fear, this is how to do it without having to watch the pot(s): Spray a large (approximately 13- by 20- by 4-inch) disposable pan with nonstick spray. Add the following: 8 cups of rice (chef swears by Zatarain’s rice which is readily available in his part of the country, but says you can use any good quality rice), 11 3/4 cups of water, salt and pepper to taste. Cover tightly with foil. Bake at 375 degrees for 1 1/2 hours. Stir and serve! Isn’t that the neatest? I haven’t tried this at home yet, but I will soon. I did taste his rice and it was perfect … not lumpy, sticky, gooey, raw, etc. I might add some melted butter to the mix." http://thefacts.com/story.lasso?ewcd=8bc1f7392d5cd00c ~Shared by Maggie, TX Check Out the Best of As Seen On TV Products at Walter Drake. Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

 

Monthly Theme, Recipe Submissions

Our Monthly Theme topic is: "Luscious Leftovers" Leftovers again? At my house, it is not always a bad thing. We do more than re-heat the meal from the previous day as there are so many ways to use the foods which gave you a great meal... plus. We're looking for recipes which you find render Luscious Leftover meals for your family. It is important to note that we are not looking for just comments about what you do, or a just a description of what you've done. We need recipes using leftovers with a title, ingredient list, and instructions. This can be a lot of fun even if you're forced to do what I do often, think of what you have the most left over from meals, and look for recipes that call for those ingredients. Since I have many recipes on my computer, I do a search and usually come up with a perfect way to turn a cold blob into warm and Luscious Leftovers! I google quite often to find something different yet will save me money by using leftovers. We also have 'planned-overs' where we prepare a certain meal with leftovers which we plan to use in another meal! With the time of year when there are a LOT of leftovers, this is perfect for November. Good luck with this, it should be fun. And our thanks to Shirley in Bellingham, WA for suggesting it. Join us in this fun monthly theme topic, won't you? Please join in the fun and send in your "Luscious Leftovers" for this Monthly Theme topic. 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 "Luscious Leftovers". We will collect them the remainder of this month and post them on the first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: "Luscious Leftovers". Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for "Luscious Leftovers" has a deadline of November 30, 2009, and will be posted on December 6, 2009. Please use this email link to submit a recipe for theme recipes: "Luscious Leftovers" As usual, only recipes are to be sent to: A to Z Recipes Inbox.

 

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes.     Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

 

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009. Please send your request using this link. Tell us so we can strike up the band and light the candles on that cake. Please, basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our November Birthday Babies: 2nd Patricia F. in Nebraska 2nd Sandy in Wise, Virginia 2nd Cindy in Salem, Ohio 2nd Veronica in Sorrento, Louisiana 3rd Patty R. in Alaska 4th Linda H. in Carmel, New York 4th Sheridan in Scandia, Kansas 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 8th Brenda H. in West Lafayette, Ohio 8th Sally H. in Boise, Idaho 9th Bill E. in Rocky Mount, North Carolina 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 S. 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 26th Cindy L. in Charleston, West Virginia 27th Linda C. in Ardmore, Oklahoma 28th Stoney S. in Mount Hope, Virginia 28th Cherie S. in Westport, Washington 29th Linda in Huber Heights, Ohio 29th Kathy C. in Bartlesville, Oklahoma 30th Bill R. in Madison, Wisconsin Only emails using the appropriate link and containing the basic information will be considered for posting.

 

Crazy Corner

YOU JUST MIGHT BE A BLUENECK IF... ~Shared by Mary H., Montreal, Canada Bluenecks: Northerners (Opposite of Rednecks) - Instead of referring to two or more people as "Y'all," you call them "you guys," even if both of them are women. - You think barbecue is a verb meaning "to cook outside." - You think Heinz Ketchup is REALLY SPICY. - You would never stop to buy something somebody was cooking on the side of the road. - You don't have any problems pronouncing "Worcestershire sauce" correctly. - You don't know what a moon pie is. - You've never had an RC Cola. - You've never, ever eaten okra -- fried, boiled, or pickled. - You eat fried chicken with a knife and fork. - You've never seen a live chicken, and the only cows you've seen are on road trips. - You have no idea what a polecat is. - You don't see anything wrong with putting a sweater on your dog. - You don't have bangs. - You would rather have your son become a lawyer than grow up to get his own TV fishing show. - You've never eaten and don't know how to make a tomato sandwich. - You think more money should go to important scientific research at your university than to pay the salary of the head football coach. - You don't even have one can of WD-40 somewhere around the house. - You don't have any hats in your closet that advertise feed stores. - You don't know anyone with at least two first names (i.e., Joe Bob, Faye Ellen, Billy Ray, Mary Jo, Bubba Dean, Joe Dan, Mary Alice) - You don't know any women with male names (i.e., Tommie, Bobbie, Johnnie, Jimmie) - None of your fur coats are homemade. WHY YOU NEVER QUESTION A DRUNK... ~Shared by Millie, TX   I was shopping at the local supermarket where I selected: A half-gallon of 2% milk A carton of eggs A quart of orange juice A head of lettuce A 2 lb. can of coffee A 1 lb. package of bacon As I was unloading my items on the conveyor belt to check out, a drunk standing behind me watched as I placed the items in front of the cashier. While the cashier was ringing up the purchases, the drunk calmly stated, 'You must be single.' I was a bit startled by this proclamation, but I was intrigued by the derelict's intuition, since I indeed had never found Mr. Right. I looked at the six items on the belt and saw nothing particularly unusual about my selections that could have tipped off the drunk to my marital status.. Curiosity getting the better of me, I said , 'Yes you are correct. But how on earth did you know that?'   The drunk replied, 'Cause you're ugly.' LIVING IN WASHINGTON.... ~Shared by Anita, WA If someone in a Home Depot store offers you assistance and they don't work there, you live in Washington.    If you've worn shorts, sandals and a parka at the same time, you live in  Washington.    If you've had a lengthy telephone conversation with someone who dialed the wrong number, you live in Washington.    If you measure distance in hours, you live in  Washington.     If you know several people who have hit a deer more than once, you live in Washington.   If you have switched from 'heat' to 'A/C' and back again in the same day, you live in Washington.   If you install security lights on your house and garage but leave both doors unlocked, you live in Washington. If you can drive 75 mph through 2 feet of snow during a raging blizzard without flinching, you live in Central, Southern or Eastern Washington.   If you design your kid's Halloween costume to fit over a 2 layers of clothes or under a raincoat, you live in Washington.    If you know all 4 seasons: almost winter, winter, still winter, and road construction, you live in Washington.   If you feel guilty throwing aluminum cans or paper in the trash, you live in Washington.   If you know more than 10 ways to order coffee, you live in Washington.   If you know more people who own boats than air conditioners, you live in Washington.   If you stand on a deserted corner in the rain waiting for the "Walk" signal, you live in  Washington. If you consider that if it has no snow or has not recently erupted, it is not a real mountain, you live in Washington.   If you can taste the difference between Star-bucks, Seattle's Best, and Dutch Bros, you live in Washington.   If you know the difference between Chinook, Coho and Sockeye salmon, you live in Washington.   If you know how to pronounce Sequim, Puyallup, Abiqua, Issaquah, Oregon, Umpqua, Yakima and Willamette, you live in Washington. If you consider swimming an indoor sport, you live in Washington.   If you can tell the difference between Japanese, Chinese and Thai food, you live in Washington.   If you never go camping without waterproof matches and a poncho, you live in Washington.   If you have actually used your mountain bike on a mountain, you live in Washington.   If you think people who use umbrellas are either wimps or tourists, you live in Washington.   If you buy new sunglasses every year, because you cannot find the old ones after such a long time, you live in Washington.   If you actually understand these jokes and forward them to all your Washington friends, you live or have lived in Washington. bareMinerals now on Beauty.com! 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!

 

Recipe Reviews, Reader Comments

Recipe: Candy Bar Brownies Originally shared by: Nancy, Niceville, FL Reviewer: Carol, Northern NY Date posted: October 4, 2009 I made these when I got home from New Smyrna Beach, but with a few variations. I used IGA brownie mix (cheaper)  and (4-6) BIG Carmello candy bars (a tad pricey). Mike loved them (5 stars) and asked for them again about a week ago.  My only criticism is that they don't last very long!!!  He can plow through a pan of these in about 5 days!! They are even better (is that possible?) served slightly warm with vanilla ice cream!! ~ Carol in Northern NY CANDY BAR BROWNIES ~Shared by Nancy C., Niceville, FL (EVERYBODY asked for this recipe when Nancy served it to us. OMG! To die for!) Hershey’s Chunk Chocolate Brownie Mix (Sold at Sam’s Club) Vegetable Oil Water Eggs 8 Hershey Chocolate Bars with Almonds Prepare 2 packages of brownie mix following directions on the brownie mix package.  Grease a 9X13 inch cake pan and spread 1 package of the prepared brownie mix in the pan.  Place the 8 candy bars over the mixture.  Carefully spread the remaining prepared brownie mix over the candy bars.  Bake according to the directions on the brownie mix package.   (You can also use any packaged brownie mix using 2 boxes per pan of brownies.  Ghirardelli’s is a very good substitute for the Hershey’s brand if you can find it) If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

 

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: CREAMY PUMPKIN VEGETABLE SOUP ~Shared By Johnny, LA All soup fans will be more than pleased with this splendid soup. 1 tablespoon butter 1/4 cup chopped onion 2 medium leeks, thinly sliced (white part only) 2 cups pumpkin purée or cooked pumpkin, fresh or canned 1 medium potato, diced 3 plum tomatoes, peeled, seeded and chopped 5 cups chicken stock 2 teaspoons salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon white pepper 1/4 teaspoon Tabasco sauce 1/2 cup chopped celery leaves 1/2 cup chopped parsley 2 cups half-and-half (light cream) 2 tablespoons butter In a heavy saucepan over medium-low heat, sauté the chopped onion and leeks until onion is transparent. Stir in pumpkin, potato, tomatoes and chicken stock, salt, both peppers and Tabasco sauce. Add chopped celery leaves and parsley. Cover and simmer for 30 minutes. Remove from heat. Vegetables should be tender. Allow to cool somewhat. Process soup in a blender or food processor, in batches if necessary, until soup is puréed. Return the soup to the saucepan and bring to a simmer for about 10 minutes. Add the cream and butter and continue heating, but do not allow it to boil. Makes about 8 servings. Note: Oddly enough, your old blender will give you a smoother result here than your fancy-schmancy food processor. Garnish with homemade croutons or serve with a hot dark bread. This is wonderful soup. GRAND CHAMPION COBBLER ~Shared by Johnny, LA   Serves 9.  This recipe won the top cobbler title at the Peach Festival in Ruston in 1959 and 1987. The pastry is just on the top of this cobbler.   Pastry: 1 cup all-purpose flour 1/2 tsp. salt (I used a little less.) 1/3 cup solid vegetable shortening 1/4 cup milk   Filling: 1 cup sugar (I used 1/2 cup) 1/4 cup all-purpose flour 9 fresh peaches, peeled and sliced 1/2 tsp. vanilla or almond extract, optional 1/4 cup butter (or less if desired)   1. To make pastry: In a 2-quart bowl, mix 1 cup flour and salt. Cut in shortening with a pastry blender until particles are the size of small peas.   2. Gradually add milk to form a dough. Stir only until mixture holds together. Chill dough.   3. Roll chilled dough into a 10x10-inch square on a floured board. Preheat oven to 350 degrees.   4. To make the filling: Mix sugar and 1/4 cup flour in a 2-quart bowl. Add peaches and extract, if using. Stir until peaches are coated with sugar-flour mixture.   5. Pour peach mixture into a 9x9x2-inch baking dish. Dot with butter. Top with pastry. Cut several slits in pastry.   6. Bake in preheated 350-degree oven for 35-45 minutes or until light brown. Source: “Louisiana Festivals Cookbook” by  Lou Ana Gardens. MY CORNBREAD DRESSING Marcelle Bienvenu ~Shared by Johnny, LA   Makes about 10 servings   SKILLET CORNBREAD: 2 cups yellow cornmeal 1 cup bleached all-purpose flour 1 teaspoon salt 1 teaspoon sugar (optional) 4 teaspoons baking powder 1 large egg, beaten 1 ½ cups milk 3 tablespoons solid vegetable shortening   Preheat the oven to 400 degrees.   Combine the cornmeal, flour, salt, sugar (if using), and the baking powder in a large mixing bowl. Add the egg and milk and mix well, but do not beat.   Heat the shortening in a 10-inch cast-iron or other ovenproof skillet over medium-high heat until almost smoking. Pour in the batter and cook until the edges begin to turn golden, 3 to 4 minutes. Transfer the skillet to the oven and bake until golden brown, about 45 minutes. Remove from the oven and cool. Coarsely crumble the cornbread and set aside.   FOR THE DRESSING  1 stick butter  2 cups chopped yellow onions 1 ½ cups chopped celery 2 teaspoons chopped garlic 1 pound fresh pork sausage, removed from the casing Cornbread (from above) ½ cup chopped flat-leaf parsley 1 ½ cups chicken broth (or as needed) Salt and cayenne pepper   Preheat the oven to 350 degrees. Lightly butter a large baking dish and set aside.   Heat the butter in a large, heavy saucepan over medium heat. Add the onions and cook, stirring, until golden and soft, about 10 minutes. Add the celery and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and set aside.   Add the sausage to the same pot and cook, breaking up the meat if necessary with a fork, until all pink has disappeared, 8 to 10 minutes. Transfer the sausage to the onion mixture. Add the cornbread and parsley. Add chicken broth, a little at a time, and mix until the mixture is moist but not soggy. Season with salt and cayenne.   Spoon the mixture into the prepared baking dish and bake until hot and golden on top, 30 to 40 minutes. Serve warm. CORNBREAD DRESSING WITH TASSO AND PECANS ~Shared by Johnny, LA   Makes 8 servings 1 recipe of the skillet cornbread (above), cut into small cubes  6 tablespoons butter 8 ounces tasso, finely chopped 2 cups chopped onions 1 ¾ cups chopped celery 2 tablespoons chopped fresh sage 1 cup toasted and coarsely chopped pecans 2 tablespoons chopped flat-leaf parsley Salt, cayenne and freshly ground black pepper 1 ½ cups (about) chicken broth 2 large eggs   Preheat the oven to 350 degrees. Arrange the cubed cornbread on a large rimmed baking sheet. Toast in the oven until slightly dried, about 5 minutes. Remove from the oven and set aside.   Butter an 11- by 7-inch baking dish and set aside.   Melt the butter in a large skillet over medium heat. Add the tasso, onions, celery and sage, and cook, stirring, until the onions are golden, about 8 minutes. Transfer the mixture to a large bowl. Add the pecans and parsley, and toss to mix. Cool slightly. Add the cubed cornbread.   Combine the chicken broth with the eggs and whisk to blend. Add this mixture to the vegetable and cornbread, a little at a time, until the dressing is moist but not soggy. Season with salt, cayenne and black pepper.   Transfer the mixture to the prepared baking dish and cover with aluminum foil. Bake for 30 minutes. Remove the foil and continue to bake until the top begins to brown, 15 to 20 minutes longer. Serve warm. REAL HOMEMADE TAMALES ~Shared by Johnny, LA   Prep Time: 35 Minutes Cook Time: 3 Hours Ready In: 3 Hours 35 Minutes Yields: 16 servings INGREDIENTS Tamale Filling: 1 1/4 pounds pork loin 1 large onion, halved 1 clove garlic 4 dried California chile pods 2 cups water 1 1/2 teaspoons salt   Tamale Dough: 2 cups masa harina 1 (10.5 ounce) can beef broth 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup lard 1 (8 ounce) package dried corn husks 1 cup sour cream   DIRECTIONS Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.  GRAND PRIZE CHILI ~Shared by Johnny, LA This recipe was a Grand Prize winner at the State Fair of Texas.   4 pounds rump roast, cubed into small (1/4- to 3/8-inch) pieces 1 medium onion, finely chopped 5 cloves garlic, minced 6 dried ancho peppers, seeded and stemmed 4 fresh serrano peppers, halved and seeded 2 jalapeños, halved and seeded 8 ounces (1 cup) tomato sauce 2 tablespoons tomato paste 7 tablespoons chili powder 2 tablespoons paprika 2 tablespoons ground cumin 1 teaspoon dried oregano 2 teaspoons cayenne pepper 1 tablespoon salt 2 ounces (1/4 cup) beer Simmer ancho peppers in 3 cups water for 15 minutes. Remove anchos and reserve liquid. Scrape ancho pulp from skin with a spoon or dull knife. Mash pulp well or purée in blender. Put meat, onion and garlic in heavy pot or dutch oven and stir, over medium heat, until meat turns gray.   Add reserved ancho pepper liquid, ancho pulp and tomato sauce. Float serranos and jalapeños on top. Simmer for one hour.   Remove the pepper pieces, and add remaining ingredients and more water, if necessary. Simmer one additional hour until meat is tender. TOMATO AND ONION SOUP ~Shared by Johnny, LA Makes 6 servings 4 large yellow onions, coarsely chopped 5 tablespoons olive oil 8 large tomatoes, peeled, cored, seeded and chopped 4 large garlic cloves, minced 5 cups rich beef broth 1 stick butter ½ teaspoon salt ¼ teaspoon freshly ground black pepper Pinch of cayenne 1 teaspoon sugar 6 small eggs 12 pieces of Italian or French bread in ½-inch-thick slices Minced flat-leaf parsley for garnish Stir-fry the onions in the oil in a heavy, large pot or Dutch oven over medium heat until soft and lightly browned. Add the tomatoes and garlic; cover and simmer for 1 hour. Remove the cover and simmer for 30 minutes, stirring occasionally, until thick like paste. Add the broth, 3 tablespoons of the butter, the salt, peppers and sugar. Simmer, uncovered, for 1½ to 2 hours or until the flavors are blended. Cool to room temperature, cover and refrigerate until about 1 hour before serving. (I let it sit in the refrigerator overnight.) Bring the soup slowly to a simmer. Carefully break the eggs into the soup, spacing them evenly. Cover, and simmer slowly for 15 minutes, just long enough to poach the eggs. Meanwhile, brown the bread slices on both sides in the remaining 5 tablespoons of butter in a large heavy skillet. Drain on paper towels. Ladle the soup into large, shallow soup bowls, including an egg with each portion. Garnish each bowl with two pieces of bread and a sprinkling of parsley. MACARONI SOUP ~Shared by Brenda, AL I made this yesterday and it is so good. It is called soup but more like goulash to me. I got it from the Eversave site. Ingredients 1 cup macaroni 1 lb hamburger meat 1 can french onion soup 1 can stewed tomatoes (I used a large can) 1 can tomato soup (I added this as it needed something) 1 can beef broth garlic to taste Italian seasonings optional Salt and pepper to taste Directions Cook macaroni and hamburg and toss in pot. Add onion soup, stewed tomatoes, and beef broth to the pot. Warm and eat! Now how easy is that! Cook Time: 10 Min Servings: 6 Source: Eversave CHOCOLATE CHUNK BLONDIES ~Shared by Treva, NC Craving chocolate? Five ingredients you might already have in your cupboard are all it takes to make delicious chocolate chunk bars. Prep Time: 15 min Total Time: 2 hours 10 min Makes: 24 bars   1 box Betty Crocker® SuperMoist® French or Golden vanilla cake mix 1/2 cup butter or margarine, melted 2 eggs 1 cup semisweet chocolate chunks (from 11.5-oz bag) 1/3 cup Betty Crocker® Rich & Creamy chocolate frosting (from 1-lb container) 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, mix cake mix, butter and eggs with spoon. Stir in chocolate chunks. Spread evenly in pan. 2. Bake 18 to 22 minutes or until edges are golden brown. Cool completely, about 1 hour. 3. In small microwavable bowl, microwave frosting uncovered on High 20 to 25 seconds or until melted; stir. Drizzle over bars. Let stand about 30 minutes or until frosting is set. For bars, cut into 6 rows by 4 rows. Or for triangles, cut bars into 6 rows by 2 rows, then cut each bar diagonally in half to form triangles. Store covered at room temperature. High Altitude (3500-6500 ft): Decrease butter to 1/4 cup.   Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens Variation Walnut lovers can sprinkle 1/3 cup chopped walnuts over the bars just after drizzling with frosting. Substitution No chocolate chunks on hand? Substitute semisweet or milk chocolate chips instead. Nutrition Information: 1 Bar: Calories 180 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 30mg; Sodium 180mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 16g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1 1/2 ASPARAGUS STRIPS ~Shared by Treva, NC Pizza crust makes a quick base for this pretty asparagus appetizer flavored with pesto and melted cheese. Prep Time: 15 Min Total Time: 35 Min Makes: 28 appetizers   1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust 1/4 cup basil pesto 14 fresh asparagus spears (about 4 oz), trimmed to about 6 inches 1/4 cup thinly sliced red onion 1/2 cup shredded mozzarella cheese (2 oz) 1/2 cup shredded Asiago cheese (2 oz)   1. Heat oven to 400°F. Grease large cookie sheet. Unroll dough on cookie sheet. Press to 14x8-inch rectangle. Fold both long sides over about 1/2 inch to form rim, pressing to seal. Bake 8 minutes. 2. Spread dough with pesto. Arrange asparagus and onion on dough. Sprinkle with cheeses. 3. Bake 8 to 10 minutes or until edges are golden brown and cheese is melted. Cut crosswise into 14 (1-inch) strips. Cut in half lengthwise to make 28 pieces. Serve warm or cool. FRENCH ONION SOUP WITH BEEF AND BARLEY ~Shared by Treva, NC Chock-full of fiber-rich barley, this French onion soup is a tasty variation on the classic. You can omit the sherry or replace it with white wine if you wish. 1 cup boiling water 1/2 ounce dried shiitake mushrooms 1 tablespoon dark sesame oil, divided 2 medium onions, each cut into 8 wedges (about 4 cups) 1/2 cup chopped shallots or onion 2 teaspoons chopped peeled fresh ginger 4 garlic cloves, minced 3 cups sliced button mushrooms 1 teaspoon brown sugar 1 (12-ounce) lean boneless sirloin steak, cut into 2-inch strips 4 cups water 2/3 cup uncooked pearl barley 1/4 cup dry sherry 3 tablespoons low-sodium soy sauce 1 (10 1/2-ounce) can beef consommé 12 (1/4-inch-thick) slices diagonally cut French bread baguette 3/4 cup (3 ounces) shredded Gruyère or Swiss cheese Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.   Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned. Add the shiitakes, button mushrooms, sugar, and beef. Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.   Preheat broiler. Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese. Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.   Note: This soup will freeze well for up to two months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.   Yield:  6 servings CALORIES 351 (27% from fat); FAT 10.7g (sat 4.3g,mono 3.8g,poly 1.7g); IRON 3.7mg; CHOLESTEROL 50mg; CALCIUM 196mg; CARBOHYDRATE 40g; SODIUM 676mg; PROTEIN 24.6g; FIBER 6.2g   Source: Cooking Light, JANUARY 2000 CARAMEL APPLE BREAD PUDDING ~Shared by Treva, NC   Tender, sweet pudding with delicious apple pieces, spices and a luscious low-fat caramel topping make a rich tasting comfort dish without all the fat. Yum! —Michelle Borland, Peoria, Illinois SERVINGS 8 PREP 15 min. COOK 35 min. TOTAL 50 min.   1 cup unsweetened applesauce 1 cup fat-free milk 1/2 cup packed brown sugar 1/2 cup egg substitute 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 5 cups cubed day-old bread 1/2 cup chopped peeled apple 1/2 cup fat-free whipped topping 1/2 cup fat-free caramel ice cream topping   In a large bowl, combine the applesauce, milk, brown sugar, egg substitute, vanilla and cinnamon. Fold in bread cubes and apple. Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm with whipped topping and caramel topping. Refrigerate leftovers. Yield: 8 servings.   Nutrition Facts One serving: Calories: 187 Fat: 1 g Saturated Fat: 0 g Cholesterol: 1 mg Sodium: 201 mg Carbohydrate: 40 g Fiber: 1 g Protein: 4 g   Source: Taste of Home PUMPKIN OR SWEET POTATO BREAD ~Shared by Treva, NC  3 c. sugar 1 c. oil 4 eggs 1 1/2 tsp. salt 1 tsp. cinnamon 2 c. pumpkin or sweet potatoes 3 1/2 c. all-purpose flour 3 tsp. soda 1 tsp. nutmeg 1 c. chopped nuts 3/4 c. water Mix all ingredients in one bowl. Grease and flour 1 pound coffee can. Fill cans half full. Use 4 cans. Bake at 350 degrees for 1 hour. Test if done when bread pulls away from can. HONEY AND SPICE-GLAZED PORK CHOPS ~Shared by Treva, NC   Add a spicy-sweet kick to chops by simmering them in a honey, Dijon mustard, ground ginger, cinnamon, and clove glaze. Serve with mashed potatoes to soak-up the extra sauce. Yield 4 servings (serving size: 1 pork chop and 1 tablespoon glaze)   1/4  cup  honey 2  tablespoons  Dijon mustard 1/2  teaspoon  ground ginger 1/4  teaspoon  ground cinnamon 1/8  teaspoon  ground cloves Cooking spray 4  (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) 1/2  teaspoon  salt 1/4  teaspoon  freshly ground black pepper   Combine first 5 ingredients in a bowl. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 minutes or until done, turning pork once. Nutritional Information: Calories: 321 (34% from fat) Fat: 12.1g (sat 4.1g,mono 5.5g,poly 0.9g);Protein: 34g; Carbohydrate: 18.7g;  Fiber: 0.3g; Cholesterol: 92mg;  Iron: 1.3mg;  Sodium: 557mg;  Calcium: 50mg SWEET POTATO BANANA BAKE ~Shared by Treva, NC   This yummy casserole makes what's good for you taste good too. Pairing bananas with sweet potatoes unites two power foods into a change-of-pace side dish.    2 cups mashed sweet potatoes 1 cup mashed ripe bananas (2 to 3 medium) 1/2 cup reduced-fat sour cream 1 egg, lightly beaten 3/4 teaspoon curry powder 1/2 teaspoon salt   In a large bowl, combine all ingredients until smooth. Transfer to a 1-qt. baking dish coated with cooking spray.   Cover and bake at 350° for 30-35 minutes or until a thermometer inserted near the center reads 160°.   Yield: 6 servings. Nutrition Facts One serving: 1/2 cup Calories: 189 Fat: 3 g Saturated Fat: 2 g Cholesterol: 42 mg Sodium: 235 mg Carbohydrate: 37 g Fiber: 3 g Protein: 5 g Yield: 1 dozen.   Nutrition Facts One serving: 1 muffin Calories: 225 Fat: 8 g Saturated Fat: 3 g Cholesterol: 43 mg Sodium: 315 mg Carbohydrate: 33 g Fiber: 1 g Protein: 6 g Diabetic Exch: 2 starch, 1-1/2 fat. Source: Light & Tasty APPLE PAN DOWDY ~Shared by Treva, NC 1/2 cup molasses 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/4 tsp. salt 3 cups sliced, peeled apples Bake above in a 1 1/2 qt. buttered pan at 350°F for 20 minutes. 1/2 cup milk 1 egg, beaten 1 1/2 cup flour 1/2 cup butter 1/2 cup sugar 1/2 tsp. salt 2 tsp. baking powder Melt butter; add egg and milk. Add other ingredients; mix well. Pour over apples. Bake at 350°F for 30 minutes. WARM APPLE-BUTTERMILK CUSTARD PIE ~Shared by Treva, NC The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven. Crust: 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) Cooking spray   Streusel: 1/3 cup all purpose flour 1/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 2 1/2 tablespoons chilled butter, cut into small pieces   Filling: 5 cups sliced peeled Granny Smith apple (about 2 pounds) 1 cup granulated sugar, divided 1/2 teaspoon ground cinnamon 2 tablespoons all-purpose flour 1/4 teaspoon salt 3 large eggs 1 3/4 cups fat-free buttermilk 1 teaspoon vanilla extract Preheat oven to 325º.   To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.   To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.   To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.   Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.   Yield:  10 servings   CALORIES 317 (29% from fat); FAT 10.1g  IRON 0.8mg; CHOLESTEROL 76mg; CALCIUM 73mg; CARBOHYDRATE 52.6g; SODIUM 230mg; PROTEIN 5g; FIBER 1.3g   Cooking Light, MARCH 2003 PUMPKIN PECAN BREAD ~Shared by Treva, NC Prep Time: 15 min Total Time:1 hr 15 min Makes: 16 servings, 1 slice each 2 eggs 1-1/4 cups  firmly packed brown sugar 1 cup canned pumpkin 1/2 cup  MIRACLE WHIP Dressing 1/4 cup milk 2 cups  flour 2 tsp. Baking Powder 1-1/2 tsp.  ground cinnamon 1/2 tsp. salt 1/2 tsp.  ground ginger 1/4 tsp. ground cloves 1/2 cup  Chopped Pecans   PREHEAT oven to 350°F. Beat eggs lightly in large bowl with wire whisk. Add sugar, pumpkin, dressing and milk; mix well. Add combined dry ingredients; stir just until moistened. Gently stir in pecans. POUR into greased and floured 9x5-inch loaf pan. BAKE 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Cut into 16 slices to serve. Cooking Know-How For best results, use a light touch when mixing quick bread batter. Over-stirring creates a dense tough loaf.   Nutrition Information Calories  190 Total fat  5 g   Saturated fat  1 g Cholesterol  30 mg Sodium  210 mg Carbohydrate  32 g   Dietary fiber  1 g   Sugars  17 g Protein  3 g   Make ahead and freeze in foil mini loaf pans. Great with morning coffee or a gift to a friend.   HARVEST SOUP ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Hands on time: 15 minutes Cooking time: 30 minutes or so Serves 6 Ingredients: 4-5 dried shitake mushrooms 6 cups water 2 tbsp good olive oil 4 large cloves garlic, minced (or finely chopped) 1 large onion, diced 1 tbsp fresh (or frozen) gingerroot, grated 3 carrots, diced 4 cups kale or collard greens, chopped 2 cups cooked cannellini beans (I used 1(14oz/400ml) can of navy beans, drained) ¼ cup mirin (I ran out so I used Chinese cooking wine) Healthy splash of tamari Balsamic apple cider vinegar to taste (I used ¼ cup) 4-5 dashes toasted sesame oil Freshly ground pepper to taste Directions: 1. Place the dried mushrooms in a medium pot with the water. Bring to a boil and then reduce heat and simmer for 15 minutes. When the mushrooms are soft, remove from cooking liquid and slice, discarding hard stems. Dice or slice and return to pot with broth. 2. Heat the olive oil over medium low heat in a large heavy bottomed Dutch oven (or really large pot). Sauté garlic, ginger and onion for about 3 minutes, stirring occasionally. Add the carrots and sauté for 3-4 minutes. Add the kale, beans (I roughly mashed to thicken the broth), mirin and sauté until the greens are deep green and tender. 3. Add the mushrooms and broth to the greens, stir and add tamari and vinegar. Bring to a simmer and cook for 10 minutes to combine the flavors. 4. Season with toasted sesame oil and freshly ground black pepper and serve. Source: Clean Food ROASTED BEETS, CARROTS, AND POTATO SOUP ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Hands-on time: 10 minutes Cooking time: 30 minutes (add 30-90 minutes to roast the beets which can be roasted 1-2 days before) Serves 6-8 Ingredients: Roasted root vegetables…I had 1 large bunch of heirloom carrots, 1 bunch of large beets (making the soup very red), 4 large potatoes, 1 red onion that I had left over from the Roasted Veggie dish I made a couple of nights before. 8 cups chicken or vegetable broth (you might want more if you like a thinner soup) 1 bay leaf Salt & pepper to taste Note: I actually wanted to make a hearty lentil soup but added way too many vegetables and so just added a can of rinsed and drained canneli beans for some protein. Directions: To roast veggies: preheat oven to 400°F/200°C 1. Scrub beets and toss with a little olive oil, salt & pepper 2. Roast until soft (depending on the size of the beets, anywhere from 30-90 minutes) 3. Once beets are cooked, allow them to cool enough to handle and peel Soup: 1. In a Dutch oven over medium-low heat, toss the cooked veggies with a little olive oil and add the broth. 2. Using an immersion blender, puree the vegetables right in the pot. If you find the soup too thick, add a little more broth. Simmer until ready to serve. Taste for seasoning. SPICY OLIVE & SUN-DRIED TOMATO LASAGNA ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Hands on time: 1-1 ½ hours Baking time: 40 -60 minutes Rest time: 10 minutes Serves 10 (ingredients are for 14”x7” oven-proof deep dish pan) Ingredients: Pasta: We did have some extra sheets that Joanna put in the freezer for another day or perhaps some manicotti or canelloni. 3 cups all purpose flour 3 eggs Pinch of salt Filling: 3 cups Marinara Sauce 2 cups spicy Kalamata olives, (use everything but the cheese) pitted and coarsely chopped or sliced ½ cup sun dried tomatoes in oil, drained and chopped ½ - ¾ cup fresh basil leaves, coarsely chopped 2 cups Mozzarella cheese, coarsely grated 5oz/140g goat cheese (this instead of Bechamel - amazingly rich and creamy) ½ cup Parmesan cheese, finely grated 2 cups cottage cheese, drained Directions: Pasta: 1. In a large bowl, make a well of the flour and break the eggs in the center. Incorporate the eggs into the flour, mixing with your hands (at least, that’s what we did, but a fork would work too) until it sticks together. 2. Knead for about 5 minutes, or until the dough is a well formed and all the flour is incorporated. The dough should not be sticky. Separate into 3 balls, cover with a damp cloth or loosely cover with plastic wrap and let it rest for 30 minutes or so. (I don’t really remember how long we left it, to tell the truth…but not very long) 3. Flatten the first ball and pass it through the pasta maker as directed. Let the sheets dry for …. Honestly, we didn’t wait very long. We just laid them on a lightly floured table and when we were done preparing the pasta sheets, we started to assemble the lasagna starting with the ones we prepared first. Lasagna: 1. Preheat the oven to 375°F/190°C 2. Layer as follows: Thin layer of sauce Pasta sheets (cut to the length of your pan) spread to cover the bottom Thin layer of sauce Half the basil and half the mozzarella Pasta sheets Thin layer of sauce Spicy olives Cottage cheese Parmesan cheese Pasta sheets Thin layer of sauce Goat cheese Sun-dried tomatoes Rest of the basil Pasta Thin layer of sauce Pasta Thin layer of sauce Rest of the Mozzarella cheese Rest of the Parmesan cheese (*The idea is for the lasagna to reach but not run over the top of the dish. Our lasagna pasta sheets were really thin so if you’re using store bought, you might not need as many layers. Just make sure to end with the sauce, and cheeses.) 2. Bake for 40-60 minutes. It’s ready when the sauce bubbles around the edges and the top layer of cheese is melted and golden. 3. Remove from the oven and let it rest, uncovered on the counter/table for 5-10 minutes. That allows the sauce and cheese to firm up a bit before cutting into the lasagna and yet still be hot. Serve with a Caesar salad and some crusty bread and you have an amazing meal. CROCKPOT ROAST WITH MUSHROOMS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Prep time: 20 minutes Crockpot time: 6-7 hours Serves 4 Ingredients: 1 medium sized beef roast – rump works well (figure ½ lb/8 oz/200g – per person) ½ cup mixed dried mushrooms (porcini, chanterelles, shitake…..) 1 cup hot water (to rehydrate the mushrooms) 2 cups Portobello mushrooms, halved & sliced 1 medium onion, thinly sliced 2 cloves of garlic, minced Salt & pepper to taste ½ cup red wine ½ cup water 1 tbsp beef stock concentrate 1-2 tbsp Worcestershire sauce Directions: 1. Sear the roast on all sides in a heavy-bottomed skillet. The pan should be hot before you add the roast. Don’t forget the sides – not just the top and bottom! Set aside. 2. Using the same skillet, sauté the onions and Portobello mushrooms until the onions start to golden – about 4-5 minutes over medium high heat. Add the garlic and toss until fragrant. 3. In the meantime, rehydrate the dried mushrooms in 1 cup of hot water. It takes about 10 minutes. Drain and reserve the liquid to add to the sauce 4. Add the rehydrated mushrooms to the onion mushroom mix, toss and place half on the bottom of the crock-pot. Place the roast on the bed of mushrooms and then cover with the rest of the mushroom mix. We did this in a medium round crock-pot. 5. In a bowl, combine the reserved mushroom liquid, wine, beef stock, water and Worcestershire sauce. Add salt and pepper to taste. Pour over the roast. 6. Let it cook on the low setting for 6-7 hours. It’s great served with mashed potatoes or root vegetables to sop up the delicious gravy. JALAPENO CORN MUFFINS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Hands-on time: 10-15 minutes Total baking time: 20-40 minutes Makes 4 dozen muffins or 1 8"x8" cake Ingredients: 1 stick unsalted butter, melted ¾ cup buttermilk 2 large eggs ½ cup sour cream 1 cup yellow cornmeal 1 cup all purpose flour ½ cup brown sugar, packed 2 tbsp baking powder 1 tsp coarse salt 3 large jalapeno peppers, finely chopped 1/3 cup frozen or canned corn niblets (drained) (optional) Directions: 1. Preheat oven to 375°F/180°c 2. Whisk together buttermilk, eggs and sour cream in a medium sized bowl and set aside. 3. In a large bowl, combine cornmeal, flour, baking powder, brown sugar, salt, jalapenos (and corn, optional). 4. With a rubber spatula, quickly and lightly, fold buttermilk mixture into cornmeal mixture until well combined. Quickly fold in melted butter. 5. Line mini muffin tins with paper liners. Fill each cup with muffin mixture. Bake until tooth pick comes out clean and dry, about 12-13 minutes per batch. 6. Turn out onto cake rack to slightly cool before serving. Tips & Variations Buttermilk substitute: Combine 1 cup milk and 1 tbsp lemon juice and let it sit for 10-15 minutes. Regular muffins: If you want to make regular sized muffins, this recipe will make 1 to 1 ½ dozen muffins. Bake for about 25 minutes. Follow the same tooth pick test for doneness. Classic Cornbread: lightly grease an 8x8” square Ovenproof or glass cake pan and line with parchment paper so the cornbread won’t stick. Bake at 350°F for 30 -40 minutes. Source:  Every Kitchen Tells Its Stories BUTTER HONEY BLUEBERRY MUFFINS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Prep time: 10 minutes Baking time: 20-25 minutes Makes 12 Ingredients: ¼ cup butter, softened ½ cup granulated sugar ¼ cup liquid honey 1 egg 1 ½ cups cake & pastry flour (or if you don’t have any on hand, just pulse you all purpose flour in the food processor a few times) 2 tsp baking powder ½ tsp salt ½ cup buttermilk (and if you don’t have that on hand…1/2 cup milk plus 1 tbsp lemon juice and wait 5 minutes) 1 ½ cups wild blueberries (my preference, but cultivated blueberries work just fine) Directions: 1. Preheat oven to 400°F/200°C and prepare muffin tins, either line with muffin papers or spray with Mazola Simplicity or PAM for easier cleaning. 2. Meanwhile in a large bowl, whip the butter, sugar and honey until well blended. Add the egg and beat until light in colour. 3. In a separate bowl combine the flour, baking powder and salt. 4. Combine with the butter honey mixture, and add the flour and buttermilk alternating between the two until you have a well blended batter. Gently fold the blueberries into the batter and spoon into the muffin tins. I use an ice cream scoop. It’s clean, easy and most important…all the muffins have equal amounts of batter. 5. Place in the preheated oven and lower the temperature to 375°F/190°C and bake for 20-30 minutes depending on you oven and the size of your muffins. They’re done when the tops are golden and a toothpick comes out clean (unless of course you’ve stabbed a blueberry). Source: Anita Stewart's Canada: The Food/The Recipes/The Stories CHILI CON CARNE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Ingredients • 1 pound lean ground beef • 1 can black beans, drained • 1 can pinto beans, drained • 1 can cannellini, drained • 1 15 oz can tomato sauce • 1 28oz can diced tomatoes • 1 15 oz can green chiles • 6 cloves garlic, minced • 1 red bell pepper, chopped • 1  medium jalapeno, seeded and minced • 1 large onion, chopped • 2 Tbsp. olive oil • 3 Tbsp. chili powder • 1 and 1/2 Tbsp. brown sugar • 3 tsp. dried oregano • 2 and 1/2 Tbsp. ground cumin • 1/8 tsp. ground allspice • 1/8 tsp. ground cloves Directions Place oil in a large stockpot and heat to medium heat.  Add ground beef, and cook with stirring until the meat just loses its red color. Add green chiles, garlic, red bell pepper, jalapeno, and onion to the meat.  Saute until the onions are translucent. Stir in chili powder, brown sugar, oregano, cumin, allspice, and cloves,  Add tomatoes and tomato sauce.  Simmer on low heat for 15 minutes. Add black beans, pinto beans, and cannellini.  Cook chili con carne recipe for an additional 20 minutes. Cook's note:  If you like your chili con carne recipe to be a bit thinner, add beef broth, chicken broth or vegetable broth to the chili in small increments.  Don't add too much or you will have soup instead of a delicious chili con carne. HALFTIME CHILI ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Ingredients • 3 Tablespoons olive oil • 1 1/2 cups chopped onion • 8 large garlic cloves, chopped • 2 pounds ground chuck (you can also substitute ground chicken or ground turkey) • 1 envelope taco seasoning or 1/4 cup taco seasoning • 1 teaspoon dried basil • 1/2 teaspoon dried oregano • 1/2 teaspoon dried thyme • 1 15oz can tomato sauce • 3 cups chicken broth or vegetable broth • 1 6oz can tomato paste • 2 15 to 16oz cans of kidney beans (drained) Directions Heat oil in heavy saucepan over medium-high heat. Add onions and garlic.  Saute about 8 minutes or until onions are translucent. Add chuck and cook until brown, breaking up meat with a spatula as it cooks.  In the picture below, I have used ground chicken as the meat. Add taco seasoning, basil, oregano, and thyme.  Stir 2 minutes. Mix in tomato sauce, chicken broth and tomato paste.  Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans.  Simmer for 5 minutes.  Season to taste with salt and pepper. Refrigerate until cold then reheat over low when ready to serve. APPLESAUCE CRISP ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 2 cups applesauce 1 cup firmly packed brown sugar, divided 1 teaspoon cinnamon, divided 1/3 cup all-purpose flour 1/4 cup cold butter or margarine 1 cup rice krispies cereal Directions: Pre-heat oven to 375 degrees. Grease an 8-inch square glass pan. Mix applesauce, 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Put in prepared pan. Bake for 15 minutes. With pastry blender or two knives combine flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon and butter until crumbly. Stir in RICE KRISPIES®. Sprinkle over applesauce mix and continue baking for 25 more minutes or until golden brown. NOTE: Good with vanilla ice cream. BAKED SQUASH ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Winter Squash Butter Brown Sugar (optional) Almost any winter squash variety is easy to bake.  They will vary in flavor, but all have deep yellow to orange flesh that is mild, smooth and slightly sweet. Just cut in half lengthwise and place cut side up in a baking dish with about 1/2 inch of water at the bottom.  Cover each half tightly with foil.  Bake for 30 - 50 minutes depending on size, until the flesh is easily pierced with a knife.  Add butter and/or brown sugar to taste. MAPLE BUTTERNUT SQUASH ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 2 medium Butternut Squash (about 1 3/4 lbs each) water 1/2 cup maple syrup 6 TBSP Butter or Margarine Garnish: Chopped Parsley Cut each squash in half lengthwise, discard seeds.  Then cut crosswise into slices about 1 inch thick.  Cut off peel.  Add 1 inch water to a 4 - 5 quart saucepan. Boil water over high heat and heat squash to boiling.  Reduce heat to low, cover and simmer 15 minutes stirring occasionally, or until squash is fork tender. Drain. In large bowl, with mixer at low speed, beat squash, maple syrup and butter until smooth, scraping bowl often with rubber spatula. Spoon into warm bowl. Sprinkle with parsley for garnish. MASHED WINTER SQUASH ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Your favorite Winter Squash, whole Cream or Orange Juice Optional: 1 TBSP butter 1 tsp brown sugar 1/4 tsp salt 1/4 ginger Optional Garnish choices: Raisins Nut meats 1/4 cup crushed Pineapple Preheat oven to 375 degrees. Scrub squash. Place it on oven rack and bake until it can be pierced with a wooden toothpick. Cut in halves. Remove seeds. Peel squash and mash the pulp. You may add the optional ingredients to every one cup of squash or skip this step. Beat well with enough warm cream or orange juice to make it a good consistency. Place in a serving dish. Sprinkle with raisins or nut meats or crushed pineapple if desired. STUFFED PUMPKIN ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 1 lb. Italian Sweet Sausage (bulk or squeezed from links) ** 1 lb. ground beef ** 4 - 4 1/2 lb. Sugar Pumpkin 1 diced onion 3 - 4 potatoes 1/2 - 1 tsp salt & pepper 1 tsp fresh thyme (or 1/2 tsp dried) 1- 2 tsp fresh chopped sage (or 1/2 - 1 tsp dried) 1/2 tsp allspice Preheat oven to 375 - 400 degrees. Peel potatoes. Cut in halves or fourths. Cover with water, boil, then simmer on medium heat 20 minutes. Drain. Meanwhile, cut top off pumpkin, scrape out inside. Pat with paper towel. Saute meats & onion in skillet until done. Drain. Dice cooked potatoes & add to meat with spices. Use potato masher to mash meat & potatoes until well mixed. (Mixture should hold together). Press mixture into pumpkin. Replace lid. Put pumpkin in a 9 x 13 baking pan & place on rack in oven. Add boiling water to within 1/2 inch from top of pan. Bake 1 1/2 hours. To test doneness, pierce side of pumpkin with fork. To serve: Remove lid, cut pumpkin in wedges and serve skin side down.   **or you can substitute: 2 lbs ground beef or (1 lb beef and 1 lb ground pork) so that total meat = 2 lbs also 1 tsp of poultry seasoning can be substituted for the thyme & sage BEEF STEW WITH RED WINE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Ingredients: 1 Cup All Purpose Flour 2-3/4 Pounds Beef Chuck (cut into 2-inch cubes) Kosher Salt to taste Fresh Ground Cracked Black Pepper to taste 3 Ounces Fatback or Salt Pork (cut into 1/8-inch dice) 5 Celery Stalks (2 cut into 1/8-inch dice)( 3 cut into 2-inch lengths) 4 Medium Carrots (peeled, 1 cut into 1/8-inch dice)( 3 cut into 2-inch lengths) 1 Medium Onion (cut into 1/8-inch, diced) 10 Garlic Cloves (peeled) 2 Fresh Bay Leaves 1 Bottle Dry Red Wine (750 milliliter) 2 Tablespoons Tomato Paste Kosher Salt Fresh Ground Cracked Black Pepper 6 Small White Potatoes (quartered) Fresh Parsley (chopped) Preparation: 1. Place flour in a shallow bowl. 2. Season beef with salt and pepper. 3. Lightly coat pieces with flour. 4. Cook pork fat in a large heavy pot over medium heat until it renders its fat. 5. Remove large pieces of pork fat. 6. For about 5 minutes brown beef on all sides in rendered fat. 7. Remove beef and set aside. 8. For approximately 4 minutes add garlic, onion, carrot and diced celery to pot and slowly cook until softened. 9. Add bay leaves, red wine and tomato paste and stir to dissolve tomato paste. 10. Add beef chunks, season with salt and pepper. 11. Cover pot and simmer over low heat until meat is fork-tender for about 2 1/2 to 3 hours. 12. Add potatoes and remaining carrots and celery. 13. For the next 25 or 30 minutes continue to simmer until they are just cooked. 14. Serve in wide bowls and garnish with fresh parsley. CURRIED VEGETABLE STEW ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Sauteed carrot, celery, bell pepper and onion mixed with curry powder, ginger, and garlic. Tomatoes, bay leaf, and broth are added to create wonderful vegetable stew. Pinto beans, cilantro and spinach finish the dish. Ingredients: 1 Tablespoon Extra-Virgin Olive Oil 1 Medium Red Onion (finely chopped) 1 Medium Green Bell Pepper (deseeded and finely chopped) 1/2 Cup Carrot (chopped) 1/2 Cup Celery (chopped) 3 Garlic Cloves (minced) 2 Tablespoons Fresh Ginger (peeled and minced) 1 Tablespoon Curry Powder 2 Large Tomatoes (peeled, seeded and chopped) or 1 Cup Tomato Sauce 1 Bay Leaf 4 Cups Chicken or Vegetable Broth 1 1/2 Cups Pinto Beans or Black Beans (cooked) 3 Tablespoons Creamy Peanut Butter 1/4 Cup Fresh Cilantro (chopped) 1/2 Pound Baby Spinach Leaves (torn into bite size pieces**don’t chop**) Preparation: 1. Heat olive oil in a 4-quart saucepan. 2. For approximately 5 minute’s sauté the following ingredients until soft: carrot, celery, bell pepper and onion. 3. Add the curry powder, ginger, garlic, and sauté until fragrant. 4. Do not brown the garlic. 5. Add the tomatoes and bay leaf and cook uncovered. 6. The tomatoes will slightly reduced in about 3 minutes. 7. Add the broth and bring the mixture to a boil. 8. Reduce the heat to low. 9. Stir in the pinto or black beans and the creamy peanut butter. 10. Cook for about 2 minutes or until it is all heated through. 11. Stir in the cilantro and spinach. 12. Serve immediately EASY SEAFOOD STEW ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Ingredients: 2 Teaspoons Extra Virgin Olive Oil 1 Large Yellow Pepper (coarsely chopped) 1 Medium Onion (chopped) 2 Cloves Garlic (crushed) 1 Can Stewed Tomatoes (14.5 ounces) 1 Cup Spicy Tomato-Vegetable Juice 1 Pound Skinless Cod Fillet (cut into 1 inch chunks) Medium Shrimp (8 ounces shelled and deveined) Preparation: 1. In a 4 quart saucepan, heat the oil over medium heat until hot. 2. Add the yellow pepper and onion. 3. Cook for 5 to 6 minutes or until softened and lightly browned. 4. Stir frequently. 5. Stir in the garlic and cook for one minute, stirring constantly. 6. Stir in the stewed tomatoes, vegetable juice, 1/2 cup water, and 1/4 teaspoon salt. 7. Cover and heat to boiling over high heat. 8. Reduce the heat to low and simmer. 9. Cover for 10 minutes. 10. Stir in the cod and shrimp. 11. Cover and simmer for 3 to 4 minutes or until the cod and shrimp just turn opaque throughout. 12. Stir once very gently. 13. Ladle the stew into 4 large soup bowls. GOURMET BEEF STEW ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Seasoned and browned beef combined with bacon, garlic, carrots, leek, yellow onion, mushrooms, parsley, and thyme. Stew is completes with water and Burgundy to make rich broth Ingredients: 2 Pounds Beef Chuck (cut into large cubes) Flour 3 Tablespoons Extra Virgin Olive Oil 2 Tablespoons Unsalted Butter Salt and Fresh Ground Pepper 1/4 Pound Bacon (diced) 2 Cloves Garlic (minced) 3 Carrots (sliced into approximately 1-inch pieces) 1 Leek (white part only, cleaned and sliced) 1 Small Yellow Onion (diced) 1/2 pound Mushrooms (sliced) 1 Tablespoon Fresh Parsley 1/2 Teaspoon Thyme 1/2 Bottle Burgundy or Similar Red Wine Water Preparation: 1. Dredge beef cubes in flour. 2. Melt butter with oil in a large skillet and brown the meat. 3. Sprinkle with salt and pepper. 4. Transfer meat to a casserole with a lid using a slotted spoon. 5. Preheat oven to 350 degrees F. 6. Add bacon, garlic, carrots, leek, onion, mushrooms and parsley to the skillet. 7. Sauté until bacon is slightly crisp and the onion, garlic, mushrooms, carrots and leek are soft, stirring frequently. 8. Add contents of the skillet to the meat. 9. Add thyme, Burgundy and just enough water to cover the stew. 10. Cover and place casserole dish in the center of the oven. 11. Bake for 1 to 1 1/2 hours. 12. Serve with egg noodles. 13. Garnish with parsley. GREEK STEW ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Sauteed veal, beef, or lamb with onions and garlic, combined with diced tomatoes, fresh parsley, vinegar, sugar, coarse salt, fresh ground black pepper and cinnamon. Stew mixture combined with water, beef broth, dry red wine, and mixed with fresh spinach and fresh dill. Stew is simmered briefly before serving. Ingredients: 3 Pounds Lean Veal, Beef or Lamb (cut into large bite-size pieces) 1/2 Cup Extra Virgin Olive Oil 1 White Onion (chopped) 5 Garlic Cloves (thinly sliced) 3 Cups Diced Tomatoes (canned OK including juices) 4 Tablespoons Fresh Italian Parsley (chopped) 1 Tablespoon Vinegar 1 to 2 Teaspoons Sugar or Honey Salt and Fresh Cracked Black Pepper to taste 1 Cinnamon Stick Water Beef Broth Dry Red Wine 3 Pounds Fresh Spinach (cleaned and trimmed) 1/2 Cup Fresh Dill (chopped) Preparation: 1. A few pieces at a time, sauté the meat, in a little of the olive oil. 2. Sauté until lightly browned on all sides. 3. Remove the meat from the pan. 4. Add a little more oil to the pan. 5. Add the onion and cook until lightly browned. 6. Return the meat to the pan, along with the garlic, tomatoes, parsley, vinegar, sugar, salt and pepper, cinnamon and the rest of the olive oil. 7. Simmer, uncovered, stirring every so often. 8. Simmer until the meat is very tender and the sauce has reduced to a thick consistency which usually takes about 1 1/2 to 2 hours. 9. Add water, broth or wine as needed to keep the sauce from scorching. 10. About 30 minutes before serving, blanch fresh spinach for 1 minute. 11. Drain and squeeze lightly to remove excess water. 12. Stir the spinach into the stew and simmer for 10 minutes or so. 13. Adjust the vinegar/sugar balance if needed. 14. Sprinkle with the dill. IRISH STEW ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Classic beef stew dish combines beef with hearty vegetables in a rich beef stock. Ingredients: 1 1/2 Pounds Lamb or Beef (cubed) 3 Medium Carrots 2 Medium Potato 1 Onion 1/2 Small Can Stewed Tomatoes 1/3 Cup Flour 1 Ounces Beef Fat 1 Cup Beef Stock 1/2 Cup Water 1 Ounce Fresh Thyme 1 Bay Leaf Salt and Fresh Cracked Black Pepper, to taste Red Wine Preparation: 1. Coat the beef or lamb with flour. 2. Add Salt and fresh cracked black pepper to taste. 3. Add oil a large pot and brown the mixture. 4. Add sliced vegetables and thyme. 5. Add the beef stock and water. 6. Add the bay leaf for taste. 7. Simmer the beef or lamb mixture for 2 to 3 hours or until the meat and veggies are tender and look tasty. 8. You can add extra water if necessary for moisture. 9. Add salt, pepper and wine to taste. JALAPENO BEEF STEW WITH POLENTA STARS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Simple, fun and spicy beef stew dish highlighted with jalapeno peppers and garnished with polenta stars. Ingredients: 6 Whole Shallots 1 Tablespoon Extra Virgin Olive Oil 5 Tablespoons Unsalted Butter 1 Pound Beef Chuck (cut into 1-inch cubes) 1/3 Cup All Purpose Flour 3-4 Jalapeños (seeded and minced) 2 Carrots (peeled and cut into 2-inch pieces) 1 Large Potato (peeled and cut into 2-inch pieces) 1/2 Red Onion (peeled and diced) 1 Cup Port 2 Cups Beef Stock (fresh or canned) 1 Tablespoon Rubbed Sage 1 Tablespoon Dried Oregano 2 Teaspoons Kosher Salt 1 Teaspoon Fresh Ground Black Pepper Preparation: 1. Toss shallots with olive oil. 2. Roast in a 350 degree for 35 minutes. 3. Make sure it is soft and brown. 4. Set aside. 5. Heat butter in a large deep saucepan over medium heat. 6. Toss beef with flour to coat. 7. Place in hot butter. 8. Increase heat and sauté for 5-10 minutes. 9. (Don't crowd the meat.) 10. Remove pan from heat, and transfer meat to a bowl. 11. Reserving the drippings. 12. Cover the meat loosely with aluminum foil. 13. Set aside. 14. Sauté jalapeños, carrots, potato, and red onion in drippings over medium. 15. Heat. 16. Toss often to prevent burning. 17. Cook until the onion turns translucent. 18. Stir in the wine, beef stock, sage, and oregano. 19. Cook over low heat, with the lid slightly ajar, for 30-40 minutes. 20. Stir in the reserved beef / shallots mixture. 21. Continue cooking for 30 more minutes or until meat and vegetables are done. 22. Season with salt and pepper. 23. Ladle stew into bowls. 24. Top with 2 or 3 Polenta Stars. 25. Serve hot. PANCHO VILLA STEW ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Pancho Villa stew is ham, smoked sausage, chicken broth, diced tomatoes, green chiles, onion, pinto beans, and whole kernel corn, mixed with garlic powder, cumin, cocoa and dried oregano. Ingredients: 3 Cups Cooked Ham (diced) 1 Pound Smoked Sausage 3 Cans Chicken Broth (14 ounces) 1 Can Diced Tomatoes (15 ounces) 1 Can Chopped Green Chilies (7 ounces) 1 Onion (chopped) 2 Cans Pinto Beans (15 ounces, liquid reserved) 1 Can Whole Kernel Corn (15 ounces) 1 teaspoon Garlic Powder 2 teaspoons Ground Cumin 2 teaspoons Cocoa 1 teaspoon Salt 1 teaspoon Dried Oregano Preparation: 1. Cut sausage into 1/2-inch pieces. 2. In slow cooker, combine all ingredients and stir well. 3. Cover and cook on low for 5 to 7 hours. 4. Serve with buttered flour tortillas. APPLE PIE BARS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP From Taste of Home. This is the only one of the many wonderful recipes that my mother handed down to me. These delicious bars, with their flaky crust and scrumptious fruit filling, are the perfect way to serve apple pie to a crowd. -Janet English, Pittsburgh, Pennsylvania INGREDIENTS 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 cup shortening 4 egg yolks 2 tablespoons lemon juice 8 to 10 tablespoons cold water FILLING: 7 cups finely chopped peeled apples 2 cups sugar 1/4 cup all-purpose flour 2 teaspoons ground cinnamon Dash ground nutmeg GLAZE: 1 cup confectioners' sugar 1 tablespoon milk 1 tablespoon lemon juice DIRECTIONS In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes. Roll out one portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edge. In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over crust. Roll out remaining pastry to fit top of pan; place over filling. Trim edges; brush edges between pastry with water or milk; pinch to seal. Cut slits in top. Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars before cutting. Yield: about 2 dozen. Nutrition Facts One serving: (1 each) Calories: 267 Fat: 9 g Saturated Fat: 2 g Cholesterol: 36 mg Sodium: 117 mg Carbohydrate: 44 g Fiber: 1 g Protein: 3 g FROSTED PUMPKIN COOKIES ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP From Country Woman Christmas. These family favorites taste so good, it's hard to eat just one! They freeze and travel well, especially if you let the icing completely dry, then layer the cookies between sheets of waxed paper. INGREDIENTS 1 cup shortening 2 cups packed brown sugar 1 can (15 ounces) solid-pack pumpkin 4 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/8 teaspoon salt 1 cup chopped pecans 1 cup chopped dates CARAMEL FROSTING: 1/2 cup butter, cubed 1-1/2 cups packed brown sugar 1/4 cup milk 1 teaspoon maple flavoring 1/2 teaspoon vanilla extract 2 to 2-1/2 cups confectioners' sugar DIRECTIONS In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm. Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla. Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm. Yield: 6-1/2 dozen. Nutrition Facts One serving: (2 each) Calories: 249 Fat: 10 g Saturated Fat: 3 g Cholesterol: 7 mg Sodium: 125 mg Carbohydrate: 40 g Fiber: 1 g Protein: 2 g Source: Taste of Home MAPLE-GINGER ROOT VEGETABLES ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP My family loves this recipe because it brings out the lovely flavors of the vegetables. Even my children enjoy it...they love the drizzle of maple syrup! It's a tasty way to introduce kids to turnips, rutabaga and parsnips, too. —Kelli Ritz Innisfail, Alberta INGREDIENTS 5 medium parsnips, peeled and sliced 5 small carrots, sliced 3 medium turnips, peeled and cubed 1 large sweet potato, peeled and cubed 1 small rutabaga, peeled and cubed 1 large sweet onion, cut into wedges 1 small red onion, cut into wedges 2 tablespoons olive oil 1 tablespoon minced fresh gingerroot 1 teaspoon salt 1/2 teaspoon pepper 1 cup maple syrup DIRECTIONS Place the first seven ingredients in a large resealable plastic bag; add the oil, ginger, salt and pepper. Seal bag and shake to coat. Arrange vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake 20-25 minutes longer or until vegetables are tender, stirring once. Yield: 24 servings. Nutrition Facts One serving: 3/4 cup Calories: 92 Fat: 1 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 119 mg Carbohydrate: 20 g Fiber: 2 g Protein: 1 g Source: Taste of Home CORN AND SQUASH SOUP ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP This hearty soup pairs squash and cream style corn for pleasant taste. My family says this is their favorite squash recipe, and friends also comment on its wonderful flavor. —Janice Zook, White River Junction, Vermont Ingredients 5 medium parsnips, peeled and sliced 5 small carrots, sliced 3 medium turnips, peeled and cubed 1 large sweet potato, peeled and cubed 1 small rutabaga, peeled and cubed 1 large sweet onion, cut into wedges 1 small red onion, cut into wedges 2 tablespoons olive oil 1 tablespoon minced fresh gingerroot 1 teaspoon salt 1/2 teaspoon pepper 1 cup maple syrup Directions Place the first seven ingredients in a large resealable plastic bag; add the oil, ginger, salt and pepper. Seal bag and shake to coat. Arrange vegetables in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 25 minutes, stirring once. Drizzle with syrup. Bake 20-25 minutes longer or until vegetables are tender, stirring once. Yield: 24 servings. Nutrition Facts: 3/4 cup equals 92 calories, 1 g fat (trace saturated fat), 0 cholesterol, 119 mg sodium, 20 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 starch. Source: Quick Cooking HOMEMADE APPLE PIE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Homemade Pie Crust (Yields two 9 inch crusts) Ingredients: 3 cups all-purpose flour ½ cup margarine ½ cup vegetable shortening 6-8 Tbsp. ice water Combine the flour, margarine & vegetable shortening in bowl. Add ice water, 1 Tbsp at a time to form stiff dough. Divide into two equal portions. Freeze in wax paper for 20 minutes. Roll out the dough according to pie recipe. NUTRITIONAL ANALYSIS: (for base recipe) Serving Size = 1/10 of crust Calories (kcal): 153.7 Total Fat (g): 9.9 Saturated Fat (g): 2.1 Cholesterol (mg): 0 Carbohydrate (g): 14.2 Protein (g): 2.0 Sodium (mg): 61.8 Dietary Fiber (g): 0.5 Homemade Apple Pie (Yields one 9 inch apple pie) Ingredients: “Homemade Pie Crust” (see recipe above) 5 large apples, peeled & cored 2 tsp. lemon juice ½ cup plus 3 tsp. sugar 1 tsp. vanilla 1 ¼ tsp. cinnamon 2 Tbsp. all-purpose flour 1 Tbsp. margarine To Make The Pie Filling: Cut apples into chunks. Combine the apple chunks with lemon juice. Add ½ cup sugar, brown sugar, vanilla, 1 tsp. cinnamon & flour. Stir to coat. Preheat the oven to 450° F. To Assemble The Pie: Roll out 1 portion of dough on lightly floured board ¼ inch think to cover 9 inch pie shell Place in pie tin, removing excess dough from edge of pan. Pat down the dough to fin pan. Prick the bottom with fork. Fill with apple mixture. Dot with margarine. Roll out the second portion of dough to cover pie. Place on the top pie crust, sealing edges with tines of fork or thumb. Prick the top with fork to allow air to escpae. Mix remaining cinnamon & sugar in separate bowl. Pat crust with water. Sprinkle the crust with cinnamon & sugar mixture. Bake on cookie sheet for 10 minutes. Reduce the heat to 350° F & bake for additional 30-35 minutes or until golden brown. The pie can be served warm or cold. Wouldn’t it be fabulous served warm with a dollop of vanilla ice cream on top? Yum! Nutritional Analysis: (for base recipe) Serving Size = 1/10 of crust Calories (kcal): 258.7 Total Fat (g): 11.2 Saturated Fat (g): 2.3 Cholesterol (mg): 0 Carbohydrate (g): 38.3 Protein (g): 2.2 Sodium (mg): 63.0 Dietary Fiber (g): 1. APPLE CIDER POUND CAKE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 1 cup butter, softened 1/2 cup shortening 3 cups granulated sugar 6 eggs 3 cups all-purpose flour 1/2 teaspoon baking powder 1 1/2 teaspoons apple pie spice 1 cup apple cider 1 teaspoon vanilla extract Heat oven to 325 degrees F. Grease and flour a 10-inch tube pan. Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Combine next 4 ingredients; add to creamed mixture alternately with apple cider, beginning and ending with dry ingredients. Mix just until blended after each addition. Stir in vanilla extract. Pour batter into prepared pan. Bake for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and cool completely on a rack. CROCKPOT CIDER BEEF STEW ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP This beef stew is made with stew beef, potatoes, carrots, and apple cider in the crockpot. Ingredients: 1 1/2 to 2 pounds lean beef stew meat 8 carrots, sliced thin 6 medium potatoes, sliced thin 2 apples, chopped 2 teaspoons salt 1/2 teaspoon thyme 1/2 cup chopped onion 2 cups apple cider Preparation: Place carrots, potatoes, and apples in Crock Pot. Add meat and sprinkle with salt, thyme, and chopped onion. Pour cider over meat. Cover and cook on LOW heat for 8 to 10 hours. Thicken juices with a flour and cold water mixture (about 1 1/2 to 2 tablespoons flour and 2 tablespoons water), cooking on HIGH in slow cooker until thickened (or transfer to a large stockpot over medium heat and cook down juices then thicken. BERRY-FILLED DOUGHNUTS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP "Just four ingredients are all you'll need for this sure-to-be-popular treat sent in by Ginny Watson of Broken Arrow, Oklahoma. Friends and family will never guess that a tube of refrigerated buttermilk biscuits are the base for these golden, jelly-filled doughnuts. TIP: Vary the flavor by using different jams." Ingredients: 4 cups vegetable oil 1 (7.5 ounce) package refrigerated buttermilk biscuits, separated3/4 cup seedless strawberry jam 1 cup confectioners' sugar Directions: 1. In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. 2. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with jam. Push the tip through the side of each doughnut to fill with jam. Dust with confectioners' sugar while warm. Serve immediately. Serves 10 Source: AllRecipes GLAZED YEAST DOUGHNUTS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Servings: 24 "Yeast doughnuts covered with glazed icing... even better than the store bought ones! Easy and fun to make." Ingredients: 3/4 cup scalded milk 1/3 cup granulated sugar 1/4 teaspoon salt 1 (.25 ounce) envelope active dry yeast 1/4 cup warm water 4 cups sifted all-purpose flour 1 teaspoon freshly grated nutmeg (optional)1/3 cup butter or margarine 2 eggs, beaten oil for deep frying Glaze: 2 cups confectioners' sugar 6 tablespoons milk Directions: 1. In a medium bowl, stir together the scalded milk, sugar, and salt. Set aside to cool until tepid. If using nutmeg, stir it into the flour, and add 2 cups of the mixture to the milk, and beat until well blended. 2. In a small bowl, dissolve the yeast in warm water. Stir into the milk and flour mixture, then mix in the butter and eggs. Mix in the remaining flour 1/2 cup at a time. When dough is firm enough, turn it out onto a floured surface, and knead for 3 to 4 minutes. Place into an oiled bowl, cover and allow dough to rise until doubled in bulk. This should take 30 to 45 minutes. 3. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into circles using a donut cutter, or round cutter. Set aside to rise for 30 to 40 minutes, or until light. 4. Heat one inch of oil in a deep heavy frying pan to 375 degrees F (190 degrees C). Fry donuts a few at a time. Cook on each side until golden brown, then remove to drain on paper towels. Glaze while warm, or just sprinkle with sugar. 5. To make the glaze, stir together the confectioners' sugar and 6 tablespoons milk until smooth. Dip warm donuts into glaze, and set aside to cool. Source: AllRecipes SPAGHETTI WITH ITALIAN SAUSAGE AND SPINACH ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Ingredients * 1  19- to 20-oz. pkg. uncooked mild or hot Italian sausage links, cut into 1-inch pieces * 2  medium yellow or green sweet pepper, cut in bite-sized strips * 1  small sweet onion, cut in wedges * 1  14- to 16-oz. pkg. dried multigrain, whole wheat, or regular spaghetti * 1  tsp. crushed red pepper * 1/4  tsp. salt * 1/2  cup chicken broth * 6  cups packaged fresh baby spinach * 2  to 3 oz. Asiago cheese, shaved *   Crushed red pepper, optional Directions 1. In 12-inch skillet cook sausages, turning occasionally, for 15 minutes or until no longer pink. 2. Add sweet peppers and onion to sausage in skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender. 3. Meanwhile, cook spaghetti, with 1 tablespoon salt and 1 teaspoon crushed red pepper added to water, according to package directions. Reserve 1 cup pasta cooking water (*Using Pasta Water, see below). Drain pasta; return to pan. 4. Toss sausage mixture and salt with spaghetti in pan. Stir in chicken broth and enough reserved pasta water to thin, Add spinach; toss just until combined and spinach is slightly wilted. Sprinkle servings with Asiago cheese and additional crushed red pepper. Makes 8 servings. *Using Pasta Water Use pasta cooking water to flavor and thin sauces. To reserve, just before draining pasta, ladle out the amount of pasta water needed into a glass measuring cup or bowl. Nutrition Facts * Calories 466, * Total Fat (g) 24, * Saturated Fat (g) 9, * Cholesterol (mg) 59, * Sodium (mg) 745, * Carbohydrate (g) 41, * Fiber (g) 5, * Protein (g) 21, * Vitamin A (DV%) 0, * Vitamin C (DV%) 1.6, * Calcium (DV%) 13, * Iron (DV%) 18, * Percent Daily Values are based on a 2,000 calorie diet CHEESY MULTIGRAIN SPAGHETTI CASSEROLE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Prep: 25 minutes Cook: 7 to 8 hours (low) or 3-1/2 to 4 hours (high) Ingredients 2-1/2  cups water 1  10.75-ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup 1  14.5-ounce can no-salt-added diced tomatoes 1  cup sliced celery (2 stalks) 1  cup sliced carrot (2 medium) 1  cup chopped onion (1 large) 2  cloves garlic, minced 1-1/2  teaspoons dried Italian seasoning, crushed 1/4  teaspoon salt 1/4  teaspoon black pepper 1  16-ounce package extra-firm tofu (fresh bean curd), drained if necessary, cubed 8  ounces dried multigrain spaghetti, broken, cooked according to package directions 1/2  cup shredded reduced-fat cheddar cheese (2 ounces) Directions 1. In a 3 1/2- or 4-quart slow cooker whisk together the water and soup. Stir in undrained tomatoes, the celery, carrot, onion, garlic, Italian seasoning, salt, and pepper. 2. Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3-1/2 to 4 hours. 3. Gently stir in tofu cubes and spaghetti. Sprinkle each serving with cheese. Makes 6 servings. Nutrition Facts Servings Per Recipe 6 servings Total Fat (g) 5, Saturated Fat (g) 2, Cholesterol (mg) 7, Sodium (mg) 480, Carbohydrate (g) 40, Fiber (g) 5, Protein (g) 16, Percent Daily Values are based on a 2,000 calorie diet ORZO STUFFED PEPPERS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Ingredients     * 1 (28-ounce) can Italian tomatoes     * 2 zucchini, grated     * 1/2 cup chopped fresh mint leaves     * 1/2 cup grated Pecorino Romano, plus more for sprinkling     * 1/4 cup extra-virgin olive oil     * 3 cloves garlic, minced     * 1 teaspoon salt     * 1 teaspoon freshly ground black pepper     * 4 cups chicken broth     * 1 1/2 cups orzo (rice-shaped pasta)     * 6 sweet bell peppers (red or yellow) Directions Preheat the oven to 400 degrees F. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate. Source: Giada De Laurentiis SQUASH PIE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Ingredients 3/4 cup whole-wheat pastry flour (see Ingredient Note) 3/4 cup all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 2 tablespoons unsalted butter 1/3 cup almond oil (see Ingredient Note) or canola oil 1/4 teaspoon distilled white vinegar 3-4 tablespoons ice water 2 cups Pureed Roasted Winter Squash (recipe follows) 1 1/2 cups evaporated low-fat or fat-free milk 1/4 cup honey 2 large egg yolks, lightly beaten 1 large egg, lightly beaten 1/3 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon salt Instructions 1. To prepare crust: Mix whole-wheat flour, all-purpose flour, 1 tablespoon sugar and 1/4 teaspoon salt in a medium bowl. Using a pastry cutter or two forks, cut in butter until the pieces are roughly the size of peas. Stir in oil and vinegar with a fork, then stir in just enough water so the dough gathers into a ball. 2. Dust a large piece of wax paper with flour, then turn the dough out onto it. Dust a rolling pin with flour and roll the dough into a 14-inch circle. Invert into a 9-inch pie pan, gently pressing the dough into the bottom of the pan. Trim any uneven edges, leaving 1/2 inch of dough hanging over the rim. Fold the edges under and crimp into a decorative design. Cover with plastic wrap; refrigerate for at least 30 minutes. 3. Preheat oven to 350°F. 4. Prick the crust with a fork several times; line with parchment paper and add enough pie weights or dried beans to cover the bottom. Set the pie pan on a baking sheet. Bake until the crust is firm but not colored, about 20 minutes. 5. Meanwhile, to prepare filling & bake pie: Whisk squash, evaporated milk, honey, egg yolks and egg in a large bowl until smooth. Stir in 1/3 cup sugar, cinnamon, nutmeg and 1/4 teaspoon salt. Pour the filling into the crust (it will be very full). Place the pie pan on the baking sheet. 6. Bake the pie until the crust edges are nicely browned, about 40 minutes. Cover the edges with foil and continue to bake until a knife inserted into the center comes out clean, 25 to 40 minutes more. Cool the pie on a wire rack before slicing, at least 2 hours. Ingredient Notes: Milled from soft wheat, whole-wheat pastry flour contains less gluten than regular whole-wheat flour. It helps ensure a tender result in baked goods while providing the nutritional benefits of whole grains. It is available in natural-foods stores and large supermarkets. Store it in an airtight container in the refrigerator or freezer. Almond oil is an unrefined oil pressed from almonds. You can find it in many supermarkets and health-food stores. Store it in the refrigerator. Related Recipe: Pureed Roasted Winter Squash (recipe follows) Nutritional Information per Serving Calories 225  Carbohydrates 36  Fat 9  Saturated fat 2 Mono unsaturated fat 5  Protein 6  Cholesterol 58  Fiber 3  Potassium 343 Pureed Roasted Winter Squash Try this roasted puree as a ravioli filling or a simple side dish. About 2 cups puree Active Time: 10 minutes Total Time: 55 minutes Ingredients * Canola oil * 1 2-pound butternut, buttercup or acorn squash Preparation 1. Preheat oven to 400°F. Brush a rimmed baking sheet with oil. 2. Cut squash in half and scrape out seeds and membranes. Place the squash, cut-side down, on the prepared baking sheet. Bake until soft, 35 to 45 minutes for buttercup or acorn squash, 40 to 50 minutes for butternut. Let cool slightly. 3. Scoop the squash flesh into a food processor. Pulse until smooth. For a chunkier texture, mash squash with a potato masher. Nutrition 77 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 20 g Carbohydrates; 2 g Protein; 5 g Fiber; 8 mg Sodium; 547 mg Potassium 1 Carbohydrate Serving Exchanges: 1/2 cup = 1 vegetable Tips & Notes * Squash Options * Fresh winter squash can be difficult to peel and cut. To soften the skin slightly, pierce squash in several places with a fork. Microwave on high for 45 to 60 seconds, heating it just long enough to slightly steam the skin, not actually cook the flesh. Easier still, buy ready-peeled squash in season or frozen pureed squash. Source:  Fall 2003, The Essential EatingWell Cookbook (2004) CREAMY MAC AND CHEESE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP  4 servings Active Time: 20 minutes Total Time: 55 minutes Ingredients 8 ounces whole-wheat elbow macaroni 1 1/2 cups low-fat cottage cheese 1 cup nonfat milk, divided 1 tablespoon all-purpose flour 1 cup shredded sharp Cheddar cheese, (4 ounces) 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon cayenne pepper Salt & freshly ground pepper to taste 2 tablespoons freshly grated Parmesan cheese 2 tablespoons fine dry breadcrumbs Preparation Preheat oven to 375°F. Coat a shallow 2-quart baking dish with cooking spray. Cook macaroni in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain in a colander and rinse with cold water; set aside. Puree cottage cheese in a food processor or blender until smooth; set aside. Heat 3/4 cup milk in a large heavy saucepan over medium heat until steaming. Whisk together flour and the remaining 1/4 cup milk in a small bowl until smooth. Stir into the hot milk and cook, whisking, until the sauce is smooth and thick, about 2 minutes. Remove from heat and stir in the pureed cottage cheese, Cheddar cheese, nutmeg, cayenne, salt and pepper. Stir in the cooked macaroni. Spoon into the prepared baking dish. Sprinkle with Parmesan and breadcrumbs. Bake until bubbling and brown, about 35 minutes. Nutrition Per serving: 422 calories; 12 g fat (6 g sat, 1 g mono); 37 mg cholesterol; 53 g carbohydrates; 30 g protein; 7 g fiber; 696 mg sodium; 309 mg potassium. 3 Carbohydrate Serving Exchanges: 3 starch, 1 1/2 very lean meat, 1 high-fat meat Source: Eatingwell CREAMY TURKEY AND BISCUITS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 1 cup celery 1/2 cup onions chopped 2 tablespoons butter or margarine 1 - 10 1/2 oz can cream of chicken soup condensed 1 cup cottage cheese small curd 1/4 cup water 1 - 3 oz package cream cheese cut in chunks 1/2 teaspoon poultry seasoning 4 cups turkey diced and cooked 1/3 cup green olives stuffed and sliced 2 tablespoons parsley chopped 3/4 cup water 1 egg 1/2 cup instant potato flakes 1 1/4 cups buttermilk baking mix 1/8 teaspoon paprika (optional) At least 1 hour or up to 24 hours before serving: Grease a 2 1/2 quart casserole. In a large saucepan over medium heat, saute celery and onion in butter or margarine for 10 to 15 minutes or until celery is tender. Whisk in soup, cottage cheese, water, cream cheese and poultry seasoning until crem cheese is smooth. Stir in turkey, olives and parsley. Spoon into casserole. If making ahead, cover and refrigerate up to 24 hours. In a medium bowl, mix water and egg. Stir in potato flakes; let stand for 2 minutes or until water is absorbed. Stir in baking mix and paprika. Drop dough, a scant 1/3 cup at a time, on surface of turkey mixture, making 8 bsicuits. Bake uncovered, in a preheated 400° oven for 30 minutes or until biscuits are brown on top and cooked on the bottom. Makes 8 servings. MOCK PATE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP This recipe came from my dearest friend Dutchie:) 1 8 oz cream cheese 1 8 oz pkg. kiver sausage (ground smooth) 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1 tablespoon finely chopped onion 1 tablespoon mayonnaise dash salt and pepper harvest crackers, original or rye square Combine softened cream cheese, liver sausage, and rest of ingredients, mix on high til fluffy. Serve with crackers, or rye squares. Enjoy. BAKED DELICATA SQUASH RINGS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 4 delicata squash 2 tablespoons butter, melted 1 tablespoon olive oil Coarse salt and coarsely ground black pepper to taste 1 tablespoon chopped fresh thyme Preheat oven to 425 degrees F. Have on hand two (2) large rimmed baking sheets. With a long paring knife, cut the squash into 1/2-inch-thick rounds. Then cut around the centers of the rounds to remove the seeds. Place the squash rounds on the baking sheets. Pour the butter and olive oil over the rings. Turn the rings so they're coated on both sides. Sprinkle with salt and pepper. Arrange the rings so they do not overlap on the baking sheets. Bake approximately 20 to 30 minutes or until they are golden brown and tender when pierced with a fork. Remove from oven. To serve, stack the rings on individual serving plates or a large platter, sprinkle with salt and thyme, and serve at once. Makes 6 servings. PUMPKIN DOUGHNUTS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP  Ingredients 2 eggs, beaten 1 cup granulated sugar 1 cup canned pumpkin 1/3 cup buttermilk 2 tablespoons vegetable oil 4 cups sifted all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 1 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 2 cups confectioner’s sugar Vegetable oil for frying Instructions Combine the eggs and granulated sugar, and beat until fluffy. Combine the pumpkin, buttermilk, and oil. Beat into the egg mixture. Stir in the flour, baking powder, salt, nutmeg, cinnamon, and ginger. When well mixed, refrigerate the dough for at least 1 hour. This very soft and wet batter can be made the night before cooking. Turn the dough out onto a well-floured surface, roll to a thickness of 1/2 inch, and cut with a doughnut or cookie cutter into rings. Pour the vegetable oil into a heavy skillet to a depth of about 4 inches. Heat the oil until it reaches 375 degrees. (You can use a candy thermometer to check the temperature.) Using a spatula, ease the doughnuts, two at a time, into the hot oil. When one side is golden and the doughnut floats to the surface of the hot oil, turn it with a spatula. When golden on both sides, turn the fried doughnuts onto absorbent paper towels. Coat with the confectioners’ sugar, and serve warm. Tips From Our Test Kitchen: For best results, keep the oil temperature at a steady 375 degrees. Source: americanprofile.com HEALTHY AND HEARTY SQUASH SOUP ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Ingredients: 6 Cups of peeled and cubed butternut squash 1/2 of a Medium onion 2 Garlic cloves, minced 2 Teaspoons of almond oil 2, 14.5 oz. Cans of low-sodium chicken broth 3/4 Teaspoon of dried marjoram 1/4 Teaspoon of ground black pepper Pinch of cayenne pepper 12 oz. of 1/3 Less-fat cream cheese Directions: 1. To make cutting the squash easier: Preheat oven to 375 degrees. Cut 2 butternut squash in half and place cut side down on nonstick cookie sheet. Bake for 45 minutes. 2. Saute onions and garlic in large saucepan. 3. Add chicken broth, squash, marjoram, black pepper and cayenne pepper and bring to boil. Cook for about 15 minutes. 4. Put squash mixture into blender with cream cheese in batches until smooth. Heat (do not boil) and serve. Makes 8 Servings Nutrition Facts: 185 calories, 8 grams of protein, 18 grams of carbohydrates, 10 grams of fat & 4 grams of fiber. SLIMMING PUMPKIN SMOOTHIE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Makes 1 Serving Ingredients: 1/2 Cup pumpkin 1 Cup of organic 1% milk 1/2 Teaspoon of cinnamon 4 Ice cubes Directions: Add all ingredients to a blender and blend thoroughly. Nutrition Information: 144 calories, 10 grams of protein, 22 grams of carbohydrates & 3 grams of fat. LOW-CALORIE CRANBERRY SMOOTHIE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Makes 1 Serving Ingredients: 1 Cup of orange juice 1/2 Cup of cranberries 1/3 Cup of raspberry sorbet Directions: Add all ingredients to a blender and blend thoroughly. Nutrition Information: 140 calories, 0 grams of fat, 34 grams of carbohydrates, 2 grams of protein & 3 grams of fiber. SAVORY SWEET POTATO SOUP ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Makes 6 Servings Ingredients: 2 Large (8-ounce) sweet potatoes (cubed, peeled) 4 Cups of vegetable broth 1 Cup of low fat vanilla soy milk 1 Tablespoon of Greek yogurt for garnish Optional spices: nutmeg, curry, cayenne pepper, ginger, cinnamon Directions: Bring sweet potatoes and vegetable broth to a boil in a saucepan over high heat. Once it reaches a boil, lower heat to medium-low, and continue to simmer until sweet potatoes become soft and tender (20-30 minutes). Remove pan from heat, and pour into a blender or food processor. Puree until smooth and place back into saucepan. Return the stove to medium high heat and stir vanilla milk into soup mixture. Heat until soup reaches a boil. Serve with a dollop of Greek yogurt for garnish. Nutrition Information: 84 calories, .3 grams of fat, 17.9 grams of carbohydrates; 1.9 grams of protein & 2.3 grams of fiber. Source: America's Nutrition Expert, Mitzi Dulan Check out her Web site at www.nutritionexpert.com TOPSY TURVY APPLE PIE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Brown sugar and pecans make the crust special. After baking, the pie gets a twist: it's turned upside down onto the serving plate, transforming the sticky bottom crust into a moist, nutty topping. Prep Time: 45 Min Total Time: 1 Hr 30 Min Makes: 8 servings INGREDIENTS: Glaze and Crust 1/4 cup packed brown sugar 1 tablespoon LAND O LAKES® Butter, melted 1 tablespoon corn syrup 1/2 cup Fisher® Chef's Naturals® pecan halves 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box Filling 2/3 cup granulated sugar 2 tablespoons Pillsbury BEST® all-purpose flour 1/2 teaspoon ground cinnamon 4 cups thinly sliced, peeled apples (4 medium) Topping Whipped cream, if desired DIRECTIONS: 1. Heat oven to 425°F. In 9-inch glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for Two-Crust Pie, placing bottom crust over mixture in pan. 2. In small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust-lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 3. Place pie on sheet of foil on middle oven rack in oven; bake 8 minutes. Reduce oven temperature to 350°F; bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate. Serve warm or cool with whipped cream. NUTRITION INFORMATION: 1 Serving: Calories 460 (Calories from Fat 200); Total Fat 22g (Saturated Fat 5g); Cholesterol 5mg; Sodium 360mg; Total Carbohydrate 62g (Dietary Fiber 2g, Sugars 31g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 2%; Iron 10% Exchanges: 1 Starch; 1 Fruit; 2 Other Carbohydrate; 4 1/2 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet. Source: Mrs. Donald W. Gaard, Kensington, MN, Bake-Off® Contest 03, 1951 BUTTERCUP SQUASH CASSEROLE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Brown sugar, cinnamon, nutmeg and chives add sweet and spicy flavor to this savory mashed squash dish. Prep Time: 10 Min Total Time: 1 Hr 25 Min Makes: 4 servings INGREDIENTS: 1 medium buttercup squash (about 2 1/2 lb) 2 tablespoons packed brown sugar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons butter or margarine 1 tablespoon chopped fresh chives 1/8 teaspoon ground nutmeg, if desired DIRECTIONS: 1. Heat oven to 350°F. Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly. 2. Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg. 3. Bake 20 to 25 minutes or until hot. High Altitude (3500-6500 ft): No change. NUTRITION INFORMATION: 1 Serving (1/2 Cup): Calories 170 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 190mg; Total Carbohydrate 25g (Dietary Fiber 6g, Sugars 14g); Protein 2g Percent Daily Value*: Vitamin A 220%; Vitamin C 15%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Store fresh chives in a glass of water in the refrigerator up to a week. Fresh chives can be snipped with scissors to the desired length. Buttercup squash is a variety of turban squash. It has orange flesh and a flavor similar to sweet potatoes. CABBAGE, POTATO AND SAUSAGE SOUP ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Give each bowlful of soup a colorful flourish of paprika or snipped chives. Prep Time: 25 Min Total Time: Makes: 6 (1 1/2-cup) servings INGREDIENTS: 1 lb. cooked kielbasa or Polish sausage, cut in half lengthwise, sliced 1 (16-oz.) pkg. coleslaw blend 3 1/2 cups Progresso® chicken broth (from 32-oz. carton) 3 cups water 1 teaspoon minced garlic in water (from 4.5-oz. jar) Dash pepper 1 1/2 cups mashed potato flakes DIRECTIONS: 1. In Dutch oven, combine all ingredients except mashed potato flakes; mix well. Bring to a boil over medium-high heat, stirring occasionally. 2. Reduce heat to medium-low; simmer 5 to 10 minutes or until cabbage is almost tender. 3. Remove Dutch oven from heat. Stir in mashed potato flakes. NUTRITION INFORMATION: 1 1/2 Cups: Calories 340 (Calories from Fat 210); Total Fat 23g (Saturated Fat 8g); Cholesterol 55mg; Sodium 1120mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 6g); Protein 13g Percent Daily Value*: Vitamin A 10%; Vitamin C 30%; Calcium 8%; Iron 10% Exchanges: 1 Starch; 1 Vegetable; 1 1/2 High-Fat Meat; 2 Fat *Percent Daily Values are based on a 2,000 calorie diet. CRESCENT CABBAGE AND BEEF BUNDLES ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Prep Time: 35 Min Total Time: 55 Min Makes: 8 servings INGREDIENTS: Sandwiches 1 lb. lean ground beef 1/3 cup chopped onion 2 cups chopped cabbage 1/2 teaspoon salt 1/4 teaspoon pepper 2 oz. (1/2 cup) shredded Cheddar cheese 2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls Sauce 1/2 cup mayonnaise or salad dressing 3 tablespoons purchased horseradish sauce DIRECTIONS: 1. Heat oven to 375°F. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. 2. Add cabbage, salt and pepper; mix well. Reduce heat to medium; cover and cook 10 to 15 minutes or until cabbage is crisp-tender, stirring occasionally. Cool 5 minutes. Stir in cheese. 3. Separate dough into 16 triangles; press or roll each until slightly larger. Spoon about 1/4 cup beef mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch edges to seal. Place point side down on ungreased large cookie sheet. 4. Bake at 375°F. for 15 to 20 minutes or until golden brown. Meanwhile, in small bowl, combine mayonnaise and horseradish sauce; blend well. Serve sauce with sandwiches. NUTRITION INFORMATION: 1/8 of Recipe: Calories 470 (Calories from Fat 310); Total Fat 34g (Saturated Fat 9g); Cholesterol 55mg; Sodium 750mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 7g); Protein 16g Percent Daily Value*: Vitamin A 2%; Vitamin C 8%; Calcium 8%; Iron 15% Exchanges: 1 1/2 Starch; 1 1/2 Medium-Fat Meat; 5 Fat *Percent Daily Values are based on a 2,000 calorie diet. Source: Debra Twichell, Valley Falls, KS, Bake-Off® Contest 31, 1984 CABBAGE ROLL SKILLET ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP All you need is a skillet to get the flavor of cabbage rolls without all the rolling! Prep Time: 45 Min Total Time: Makes: 6 servings INGREDIENTS: 1/2  cup uncooked instant rice 1/2 cup water 1 lb. extra-lean ground beef 1/2 cup finely chopped celery 1/4 cup chopped onion 1 teaspoon seasoned salt 2 eggs, well beaten 1 (16-oz.) pkg. coleslaw blend 1 (8-oz.) can tomato sauce 1/4 cup firmly packed brown sugar 3 tablespoons cider vinegar DIRECTIONS: 1. Cook rice in 1/2 cup water as directed on package. 2. In medium bowl, combine cooked rice, beef, celery, onion, seasoned salt and eggs; mix well. 3. Spray 12-inch nonstick skillet with nonstick cooking spray. In sprayed skillet, add 3 cups of the coleslaw blend; spread to cover bottom of skillet evenly. Spoon beef mixture evenly over coleslaw blend; press lightly with fork or back of spoon. Top with remaining coleslaw blend. 4. In small bowl, combine tomato sauce, brown sugar and vinegar; blend well. Spoon over mixture in skillet. Cover; cook over medium heat for 10 minutes. Uncover and reduce heat to medium-low; cook an additional 8 to 12 minutes or until beef mixture is thoroughly cooked. 5. Remove skillet from heat. With cover partially on skillet, drain off liquid. Cut into wedges to serve. If desired, garnish with carrot curls or cherry tomato wedges. NUTRITION INFORMATION: 1/6 of Recipe: Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g); Cholesterol 120mg; Sodium 570mg; Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 15g); Protein 19g Percent Daily Value*: Vitamin A 50%; Vitamin C 35%; Calcium 6%; Iron 15% Exchanges: 1/2 Starch; 1/2 Fruit; 1 1/2 Vegetable; 2 Lean Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet. SHRIMP ENCHILADAS WITH SWEET CORN SAUCE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Blending a few simple ingredients makes an out-of-this-world sauce for seafood enchiladas. Prep Time: 35 Min Total Time: 1 Hr 5 Min Makes: 4 servings (2 enchiladas each) INGREDIENTS: Sauce 1 box (10 oz) Green Giant® Niblets® frozen corn & butter sauce 1 can (4.5 oz) Old El Paso® chopped green chiles 1 tablespoon granulated sugar 1/4 cup lightly packed fresh cilantro sprigs 3/4 cup milk Enchiladas 1 tablespoon CRISCO® Light Olive Oil 1 teaspoon lime juice 12 oz uncooked medium shrimp (about 24), thawed if frozen, peeled and deveined 1/2 teaspoon ground cumin 1 cup refrigerated cooked shredded hash brown potatoes (from 20-oz bag) 1/4 cup diced red bell pepper 1 jalapeño chile, seeded, diced 2 cups shredded Mexican cheese blend (8 oz) 8 Old El Paso® flour tortillas for soft tacos & fajitas (from 10.5-oz package) Finely chopped red cabbage, if desired Finely chopped green onions, if desired DIRECTIONS: 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray. 2. Cook corn in microwave as directed on package. 3. In blender or food processor, place 1 cup of the corn and butter sauce, 3 tablespoons of the green chiles, the sugar, cilantro and milk. Cover; blend on medium speed until creamy. Pour into medium bowl; stir in remaining corn and butter sauce until well mixed. Set aside. 4. In 10-inch nonstick skillet, heat oil and lime juice over medium-high heat. Add shrimp; sprinkle cumin over shrimp. Cook 2 to 3 minutes, turning once, until shrimp are pink. Remove shrimp from skillet to cutting board; chop. Set aside. 5. In same skillet, cook potatoes over medium heat 4 to 5 minutes, turning occasionally, until thoroughly heated. Remove from heat. Stir in shrimp, remaining green chiles, the bell pepper, jalapeño chile and cheese until mixed. 6. Heat tortillas in microwave as directed on package. 7. Pour half of the corn sauce in bottom of baking dish. Spoon about 1/2 cup shrimp mixture down center of each tortilla. Roll up each tortilla; place seam side down on corn sauce in baking dish. Pour remaining corn sauce evenly over enchiladas. 8. Bake 25 to 30 minutes or until thoroughly heated. To serve, place 2 enchiladas on each of 4 serving plates. Garnish with cabbage and onions. High Altitude (3500-6500 ft): Heat oven to 375°F. NUTRITION INFORMATION: 1 Serving: Calories 630 (Calories from Fat 260); Total Fat 29g (Saturated Fat 14g, Trans Fat 2g); Cholesterol 175mg; Sodium 1310mg; Total Carbohydrate 59g (Dietary Fiber 4g, Sugars 14g); Protein 34g Percent Daily Value*: Vitamin A 30%; Vitamin C 30%; Calcium 60%; Iron 25% Exchanges: 3 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 3 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet. Source: Barbara Hahn, Park Hills, MO, Bake-Off® Contest 43, 2008 CHILE CHICKEN ENCHILADAS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Roll up a new enchilada with unexpected chicken and two cheeses. Prep Time: 30 Min Total Time: 1 Hr 30 Min Makes: 8 servings INGREDIENTS: 2 cups diced cooked chicken 1 1/2 cups shredded Monterey Jack cheese (6 oz) 1/2 cup sliced roasted red bell peppers (from a jar) 1 can (4.5 oz) Old El Paso® chopped green chiles 1 cup sour cream 1 can (10 oz) Old El Paso® enchilada sauce 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch) 1 1/2 cups shredded Cheddar cheese (6 oz) DIRECTIONS: 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, roasted peppers, chiles and sour cream. 2. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. 3. Bake 45 to 60 minutes or until hot. If desired, remove foil during last 5 minutes of baking time. If desired, serve with lettuce, tomato, avocado and additional sour cream. NUTRITION INFORMATION: 1 Serving: Calories 370 (Calories from Fat 150); Total Fat 17g (Saturated Fat 8g); Cholesterol 70mg; Sodium 700mg; Total Carbohydrate 28g (Dietary Fiber 2g, Sugars 3g); Protein 26g Percent Daily Value*: Vitamin A 25%; Vitamin C 20%; Calcium 40%; Iron 10% Exchanges: 2 Starch; 3 Lean Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet. BAKED BUTTERNUT SQUASH WITH APPLES ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Combine fall flavors--squash, nuts, apples--then bake with sweet maple to bring out wonderful flavor. Prep Time: 20 Min Total Time: 1 Hr Makes: 12 servings (1/2 cup each) INGREDIENTS: 2 tablespoons butter or margarine 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 1/2lb butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 5 cups) 2 to 3 large Granny Smith apples, cored, cut into 1/2-inch cubes (4 cups) 1/4 cup real maple or maple-flavored syrup 1 tablespoon balsamic vinegar 1/4 cup chopped pecans, toasted* DIRECTIONS: 1. Heat oven to 375°F. Place butter in 13x9-inch (3-quart) glass baking dish; heat in oven 5 to 7 minutes or until melted. 2. Stir cinnamon and nutmeg into melted butter. Add squash; toss to coat. Cover with foil; bake 20 minutes. Meanwhile, in large bowl, mix apples, syrup and vinegar. 3. Pour apple mixture over squash. Cover; bake 10 minutes. Stir; bake 5 to 10 minutes longer or until squash is tender. Stir before serving and sprinkle with pecans. *To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown. High Altitude (3500-6500 ft): In step 3, stir and bake 10 to 15 minutes longer. NUTRITION INFORMATION: 1 Serving: Calories 100 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 15mg; Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 11g); Protein 1g Percent Daily Value*: Vitamin A 140%; Vitamin C 10%; Calcium 4%; Iron 4% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet. ORANGE CARAMELIZED SQUASH RINGS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Offering interesting form and color, these sweet orange-glazed squash rings are a perfect complement to the plate as well as the palate. Prep Time: 15 Min Total Time: 1 Hr 15 Min Makes: 4 servings INGREDIENTS: 2 medium acorn squash 2 tablespoons butter, melted 2 tablespoons orange marmalade 2 tablespoons packed brown sugar DIRECTIONS: 1. Heat oven to 350°F. Wash squash; pierce several times with fork. Place squash on microwavable paper towel in microwave oven. Microwave on High 5 to 6 minutes, turning and rotating twice, until skin starts to soften. Let stand in microwave about 5 minutes to cool slightly. 2. Cut off small portion of each end of each squash. Cut each squash into 4 rings (about 1 inch thick); remove seeds. Place rings in un greased 15 x 10 x 1-inch pan, overlapping slightly if necessary. Brush tops with half of the butter. Turn; brush with remaining butter. 3. Bake 30 minutes. In small bowl, mix marmalade and brown sugar. Brush over top of squash. Bake 10 minutes. Turn slices over; brush with remaining mixture. Bake 5 to 10 minutes longer or until squash is tender. High Altitude (3500-6500 ft): No change. NUTRITION INFORMATION: 1 Serving: Calories 210 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 55mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 14g); Protein 2g Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 8%; Iron 10% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 1/2 *Percent Daily Values are based on a 2,000 calorie diet   Cooked squash rings can be cut in half so they fit better on a dinner plate. They are delicious with pork chops. Winter squash has very hard outer skin, and is difficult to cut when uncooked. Microwaving the squash for a short period of time softens the skin and makes it easier to cut. CRANBERRY PECAN BARS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP INGREDIENTS 3/4 cup all-purpose flour 3/4 cup quick-cooking oats 1/3 cup packed brown sugar 1/3 cup butter, melted FILLING: 1 package (12 ounces) fresh or frozen cranberries 1/2 cup cranberry juice, divided 1/2 cup golden raisins 1/3 cup honey Sugar substitute equivalent to 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon cornstarch 1/4 cup chopped pecans DIRECTIONS In a small bowl, combine the flour, oats and brown sugar. Stir in butter until blended. Set aside 2/3 cup. Pat remaining mixture onto the bottom of a 9-in. square baking pan coated with cooking spray; set aside. In a small saucepan, combine the cranberries, 7 tablespoons cranberry juice, raisins, honey, sugar substitute, cinnamon and cloves. Cook and stir over medium heat for 10-12 minutes or until berries pop. Combine the cornstarch and remaining cranberry juice until smooth; stir into berry mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour filling over crust. Sprinkle with pecans and reserved oat mixture. Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack. Cut into squares. Store in the refrigerator. Yield: 1 dozen. Nutrition Facts One serving:  1 bar Calories:  199 Fat:  7 g Saturated Fat: 3 g Cholesterol: 14 mg Sodium:  56 mg Carbohydrate: 33 g Fiber:  2 g Protein: 2 g Diabetic Exch:  1 starch, 1 fruit, 1 fat. Source: Taste of Home CHEESE-STUFFED MEAT LOAF ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP A delicious meal to make ahead of time, and save for a day when you are short on time. Just pop it in the oven and in no time you have a homecooked meal. INGREDIENTS: 2 tablespoons olive oil 3/4 cup finely chopped onion 1/2 cup finely chopped celery 2 teaspoons minced garlic 1/2 cup minced Italian parsley 1 teaspoon salt 1/4 teaspoon pepper 1 3/4 teaspoons chili powder 1 1/4 teaspoons cumin 3/4 cup salsa 2 eggs 1 1/2 pounds lean ground beef or a mix of lean ground beef and ground turkey 3/4 cup bread crumbs 1/4 pound sliced mozzarella cheese 1. Heat the oven to 350º. In a skillet, sauté the onion, celery, garlic, and parsley in the oil over moderate heat until softened but not browned. With a slotted spoon, transfer the vegetables to a large bowl. 2. Add all remaining ingredients, except cheese, to the vegetables. Mix well with your hands. 3. Transfer half the mixture to a 9- by 5-inch loaf pan. Place mozzarella slices on top, then cover with the rest of the meat mixture. 4. Bake for 75 to 80 minutes or until a meat thermometer reads 170º. Cool and chill. Wrap tightly in freezer foil. Place in a resealable plastic freezer bag. Label and freeze. To serve: After thawing and unwrapping, bake in a covered pan at 400º for 20 to 30 minutes. Serves 5 to 6. Source: FamilyFun.Go.com CHICKEN POTPIE WITH DILL BISCUIT TOPPING ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP The dill biscuit topping is the perfect compliment to this all-time family favorite. INGREDIENTS: Chicken Potpie: 3 cups chicken broth 3 tablespoons minced Italian parsley 3/4 cup finely chopped onion 1/2 cup finely chopped celery 2 cups carrots, sliced into half-moons 1 cup frozen green beans 1 cup frozen peas 1/3 cup flour 1/2 cup water 3 cups chopped, cooked chicken Salt and pepper to taste Dill Biscuit Topping: 2 cups flour 1/2 teaspoon salt 1 tablespoon minced fresh dill or 1/2 tablespoon dried dill 2 teaspoons baking powder 1/2 cup cold butter 3/4 cup milk 1. Combine the broth, parsley, onion, celery, carrots, and green beans in a large pot. Bring to a simmer over high heat, reduce heat, and simmer until vegetables are just barely tender. Add the peas. 2. Stir together the flour and water in a small bowl until smooth. Stir into the pot and simmer until thickened, stirring frequently. Add chicken and remove from heat. Season with salt and pepper. Pour the chicken mixture into a 9- by 13-inch baking dish. Let it cool, then wrap, label, and freeze. 3. For the topping, in a big bowl, mix together the flour, salt, dill, and baking powder. Put the dry biscuit ingredients into a resealable plastic freezer bag. Label and tape to the foil on the chicken dish. To serve: Heat the oven to 400º. Place the thawed chicken mix in the oven for 15 to 20 minutes. Meanwhile, pour the dry biscuit ingredients into a bowl. Cut in the butter until crumbly. Add the milk. Stir the dough just until it's mixed. Roll out the dough to a 1/2 inch thickness. Cut 12 circles with a 2 1/2-inch biscuit cutter. Remove the baking dish from the oven and stir the chicken mix. Place the biscuits on top of the hot chicken mix and bake for an additional 20 minutes, until the biscuits are golden. Serves 8 to 10. The dill biscuit topping is the perfect compliment to this all-time family favorite. Source: FamilyFun.Go.com NEW ENGLAND BOILED DINNER ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Corned beef can be pretty salty, so you may want to rinse it first before cooking. If making boiled dinner with corned beef, we just use it as is and don't add any more seasoning or salt. If the broth ends up being too salty, you can serve just the meat and vegetables, without the broth, or add water to the broth to dilute it. Ingredients 3 1/2 pounds corned beef brisket or plain beef brisket 15 peppercorns 8 whole cloves 1 bay leaf Salt, if using plain brisket 2 medium sized turnips, peeled and quartered 4 red new potatoes, peeled and quartered 3 large carrots, cut into thirds and the thickest pieces quartered lengthwise 1 small head cabbage, cut into fourths Method 1 Put the brisket in a 5 or 6 quart Dutch oven and cover with an inch of water. If you are using corned beef brisket and it does not come already packed in seasoning, add peppercorns, cloves, and a bay leaf to the pot. If using plain brisket, add a teaspoon of salt for every quart of water. Bring to a simmer and then cover, lower the heat until it is barely simmering. Keep at a low simmer for four hours or until the meat is tender (a fork goes through easily). 2 Remove the meat and set aside, keeping the meat warm. Add the vegetables to the pot. Check the broth for taste. If it is too salty, add a little more water to taste. Raise the temperature and bring the soup to a high simmer. Cook at a high simmer until done, about 15-30 minutes longer, depending on the size of the cut of your vegetables. 3 Slice the meat in thin slices. Serve in bowls, a few pieces of meat in each, add some of the vegetables and some broth. Serves 6 to 8. Serve with horseradish or mustard. Source: Simply Recipes CABBAGE ROLLS II ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Prep Time: 30 Minutes Cook Time: 9 Hours Ready In: 9 Hours 30 Minutes Servings: 6 "Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker." Ingredients: 12 leaves cabbage 1 cup cooked white rice 1 egg, beaten 1/4 cup milk 1/4 cup minced onion 1 pound extra-lean ground beef1 1/4 teaspoons salt (I use a mix of sausage and hamburger) 1 1/4 teaspoons ground black pepper 1 (8 ounce) can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Directions: 1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. 2.In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. 3.In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. 4. Cover, and cook on Low 8 to 9 hours. Source: AllRecipes STUFFED CABBAGE ROLLS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP PREP TIME 20 Min COOK TIME 40 Min READY IN 1 Hr Original recipe yield: 8 cabbage rolls INGREDIENTS 2/3 cup water 1/3 cup uncooked white rice 8 cabbage leaves 1 pound lean ground beef 1/4 cup chopped onion 1 egg, slightly beaten 1 teaspoon salt 1/4 teaspoon ground black pepper 1 (10.75 ounce) can condensed tomato soup DIRECTIONS In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often. THANKSGIVING SWEET POTATO SOUFFLE (1950's) ~Shared by Jim D., WA 3 c. Cooked sweet potatoes (NOT canned) 1 c. Sugar 1/2 tsp. Salt 2 eggs 1/3 stick margarine 1/2 c. Milk 1 tsp. Vanilla   TOPPING: 1 c. Brown sugar 1/3 c. Flour 1 c. Chopped nuts (pecan works great!) 1/3 stick margarine   Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at 400 degrees for 35 minutes or until it looks firm. Mix topping ingredients and put on potatoes. Bake 10 minutes or until brown. HEARTY HARVEST TURKEY MEAT LOAF ~Shared by Jim D., WA Yield: Makes 6 servings. Ingredients * 1 tablespoon olive oil * 1 medium onion, minced * 4 cloves garlic, minced * 3/4 pound ground turkey breast meat * 3 cups cooked rice * 3 1/2 cups oil-packed chopped sun-dried tomatoes * 2 eggs, beaten * 1/4 cup ketchup * 1 tablespoon Italian seasoning * 1/4 teaspoon red pepper flakes * 1/4 teaspoon poultry seasoning Directions Heat oil in small skillet over medium-high heat until hot. Add onion and garlic; saute 2 to 3 minutes or until onion is tender. Remove from heat. Combine turkey, rice, sun-dried tomatoes, eggs, ketchup, Italian seasoning, red pepper flakes and poultry seasoning in large bowl. Mix until well blended, with hands if necessary. Press mixture into 9x5x3-inch loaf pan. Bake at 375 degrees 50 to 60 minutes. Unmold on serving platter, slice into 6 slices and serve. Source: FoodReference.com.   CHICKEN AND SMOKED-SAUSAGE GUMBO ~Shared by Jim D., WA Active Time:  15 Minutes Total Time:  35 Minutes Serves 4 The flavor of browned roux is essential to the traditional taste of Louisiana gumbo. So don't worry if the flour mixture looks like peanut butter by the time the vegetables have softened. That's just as it should be. INGREDIENTS 3 tablespoons cooking oil 3 tablespoons flour 1 onion, chopped 2 ribs celery, chopped 1 green bell pepper, chopped 1 10-ounce package frozen sliced okra 1 bay leaf 1 1/2 teaspoons dried thyme 1 teaspoon dried oregano 2 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1/4 teaspoon cayenne 1 3/4 cups crushed canned tomatoes in thick puree (one 15-ounce can) 1 quart canned low-sodium chicken broth or homemade stock 1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces 3/4 cup long-grain rice   DIRECTIONS In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.   Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.   Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice. Nutrition Information Serves 4 - Facts Per Serving: Calories: 631 Fat. Total: 28g Carbohydrates, Total: 47g Cholesterol: 104mg Sodium: 2129mg Protein: 46g Fiber: 5g % Cal. from Fat: 40% Fat, Saturated: 0g   Source: Food and Wine. HAZELNUT CRUMBED HAM ~Shared by Jim D., WA Coating a ham to be eaten cold with breadcrumbs is one of the plainest ways of presenting it. I like to include crushed hazelnuts that give the crust more in the way of flavor. This goes beautifully with the sweet and sharp mustard and Cumberland sauce. In fact, you wouldn't be overdoing it to serve both. Serves 6-8 Ingredients * One 4 1/2 lb unsmoked ham, boned and rolled * 3 outer stalks of celery, trimmed and sliced * 2 carrots, trimmed and sliced * 1 leek, trimmed and sliced * 2 bay leaves * 2/3 cup fresh white breadcrumbs * 1/3 cup hazelnuts, skinned * 1/4 tsp cayenne pepper Directions Soak the ham in cold water overnight, then drain. Place it in a large saucepan, cover with cold water, and bring to a boil. Discard the water and start again with fresh water to cover, this time adding the sliced vegetables and bay leaves. Bring to a boil, then maintain at a gentle simmer over a low heat for 2 hours. In the meantime, heat the oven to 350°F. Spread the breadcrumbs in a thin layer on a baking pan and toast in the oven for 8-9 minutes until lightly golden. Remove and leave to cool. Place the hazelnuts in a single layer in a baking pan and again toast for 8-9 minutes until golden. Remove and leave to cool. Place the hazelnuts in a food processor and whiz until very finely chopped, stopping short of a powder. Combine the breadcrumbs, hazelnuts, and cayenne pepper on a large plate. Transfer the ham to a plate using two forks, and leave to cool for 30 minutes. Pull the rind off the ham using your fingers. Roll the ham on all sides in the breadcrumbs, pressing it down firmly to coat it as generously as possible. Place on a clean plate and leave to cool completely, then carve and serve. Source: FoodReference.com. ROAST CHICKEN WITH TOMATILLO SAUCE ~Shared by Jim D., WA Makes 4 servings; each equals one 5 A Day serving Ingredients * 1/2 pound fresh tomatillos, husks removed and quartered * 4 cloves garlic, minced * 2 ounces diced green chilis * 1/2 bunch fresh cilantro, chopped * 1 small onion, chopped * 1/2 tsp black pepper * 2 whole chicken breasts, halved, skin and fat removed * 1 red bell pepper, sliced into rings Puree the first six ingredients. Place in a 9 inch quiche pan or pie plate, cover with microwave plastic wrap, and microwave on high for 5 minutes. To cook on top of stove, place pureed ingredients in a saucepan and simmer 20 minutes. Spoon the sauce over the chicken, cover, and bake in a preheated 350 degree oven for 35 to 40 minutes. Source: FoodReference.com.   ROCKPORT FISH CHOWDER ~Shared by Jim D., WA Serve this chowder as an appetizer or meal in itself -- and eat like an admiral on a health cruise. Yield: 8 servings * 2 Tbsp vegetable oil * 1/4 C onion, coarsely chopped * 1/2 C celery, coarsely chopped * 1 C carrots, sliced * 2 C potatoes, raw, peeled, cubed * 1/4 tsp thyme * 1/2 tsp paprika * 2 C bottled clam juice * 8 whole peppercorns * 1 bay leaf * 1 lb fresh or frozen (and thawed) cod or haddock fillets, cut into 3/4–inch cubes * 1/4 C flour * 3 C lowfat milk * 1 Tbsp fresh parsley, chopped 1. Heat oil in large saucepan. Add onion and celery, and saute for about 3 minutes. 2. Add carrots, potatoes, thyme, paprika, and clam broth. Wrap peppercorns and bay leaf in cheese cloth. Add to pot. Bring to boil, reduce heat, and simmer for 15 minutes, then add fish and simmer for an added 15 minutes, or until fish flakes easily and is opaque. 3. Remove fish and vegetables. Break fish into chunks. Bring broth to boil and continue boiling until volume is reduced to 1 cup. Remove bay leaf and peppercorns. 4. Shake flour and 1/2 cup lowfat milk in container with tight-fitting lid until smooth. Add to broth in saucepan, along with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened. 5. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley. Source: FoodReference.com. RASPBERRY CRISP PIE ~Shared by Jim D., WA  INGREDIENTS 1 qt (4 cups) fresh raspberries 1/3 cup sugar 1/4 cup margarine, softened 1/3 cup flour 1/3 cup brown sugar 3/4 cup rolled oats DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. Wash the raspberries and put in the bottom of a 9 inch baking pan. If you don't have a deep dish pie pan, use a casserole dish. Sprinkle sugar over the top of the raspberries. 3. In a medium bowl, mix the margarine, flour, brown sugar and oats with the back of a fork until it looks like coarse meal. Sprinkle over the raspberries and sugar. 4. Bake 30 minutes or until lightly browned. Serve hot or cold. Top with vanilla ice cream if desired. ENJOY!   BEEF & BEAN CHILE VERDE ~Shared by Jim D., WA    Active Time:  20 Minutes Total Time:  30 Minutes 4 servings, about 1 1/2 cups each Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce. Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat just before serving. INGREDIENTS 1 pound 93%-lean ground beef 1 large red bell pepper, chopped 1 large onion, chopped 6 cloves garlic, chopped 1 tablespoon chili powder 2 teaspoons ground cumin 1/4 teaspoon cayenne pepper, or to taste 1 16-ounce jar green salsa, green enchilada sauce or taco sauce 1/4 cup water 1 15-ounce can pinto or kidney beans, rinsed   DIRECTIONS Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute. Nutrition Information 4 servings, about 1 1/2 cups each - Facts Per Serving: Calories: 307 Fat. Total: 8g Carbohydrates, Total: 29g Cholesterol: 64mg Sodium: 516mg Protein: 27g Fiber: 6g % Cal. from Fat: 23% Fat, Saturated: 3g   Source: EatingWell Magazine  CHEDDAR, CAULIFLOWER & POTATO SOUP ~Shared by Doe, Oliver, B.C., Canada A delicious warming soup on a cold, damp day. Enjoy with wholegrain bread & a side salad. 4 tbsp butter 1 1/2 c diced onion 1 tsp thyme 8 c cauliflower ( about 1 med head), chpd 2 c diced potato 4 cans-10 oz each chicken broth, undiluted 4 c shredded medium Canadian cheddar In lg pot melt butter over med high heat, cook onion & thyme, for about 3 mins til onion is tender. Add cauliflower, potato & broth, bring to a boil. Cover & reduce het to med, cook about 8-10 mins til veggies are tender. Whisk flour into milk, gradually stir into soup. Increase heat to med high, cook stirring occ for about 8 mins til slightly thickened. Take from heat, add cheese, stirring til cheese melts. Season to taste. Source: dairygoodness.ca TWO POTATO, THREE CANADIAN CHEESE GRATIN ~Shared by Doe, Oliver, B.C., Canada This gratin features real cream, cheese, & butter. This delicious & wonderfully comforting fall casserole serves perfectly alongside roast meats or poultry, it’s a real Thanksgiving treat! Make/bake ahead for foolproof entertaining. 6 strips bacon, cut into ½” pcs 1 tbsp butter 2 garlic, minced 2 c thinly sliced leeks, white & light green parts only 1 tsp dried thyme leaves 2 tbsp grainy Dijon mustard 1 1/2 c whipping cream-35% 1 lb each sweet potatoes & yellow fleshed potatoes (Yukon Gold) 1/2 c freshly grated Parmesan, Asiago, & Gouda cheese 2 tbsp finely chopped chives Preheat oven to 400. Lightly butter an 8c shallow baking dish. In lg skillet over med high heat, cook bacon crisp. Transfer to paper towel lined plate, set aside. Drain off fat from skillet, reserving brown bits, reduce heat to med & melt butter. Add garlic & leeks, cook, stirring often for abut 3-5 mins til slightly softened. Take from heat, season with thyme & stir in mustard & cream, set aside. Peel & thinly slice potatoes about 1/8” thick & place 1/3 into prepared dish: sprinkle with half the reserved bacon. Spoon half of the leek mix over top. Repeat layer of potatoes, bacon & leek mix. Top with rem potatoes. Cover with foil & bake about 40-50 mins til potatoes are tender when pierced with knife. Remove foil & sprinkle with  cheese: bake for 8-10 mins or til cheese melts & sauce is bubbly. Let stand 5 mins before serving. Sprinkle with chives. Tips- Cut leeks in half & wash well. A mandolin or food slicer makes thin even potato slices. Make individual gratins in six-1c buttered ramekins, place ramekins on baking tray to catch any overflow & for easy placement in oven. Source: dairygoodness.ca APPLE CIDER DOUGHNUTS ~Shared by Doe, Oliver, B.C., Canada Makes 16-18 doughnuts plus holes 3 ¼-3 3/4 c flour 2 pkgs dry yeast 1 tsp apple pie spice 1/2 c sugar 1/2 c apple cider 1/4 c milk 1/4 c butter 1 tsp salt 2 eggs Veg oil for deep frying Spiced Glaze In lg bowl combine 1 1/2c flour, yeast, & apple pie spice, set aside. In med pot, heat & stir sugar, cider, milk, butter & salt just until warm & butter almost melts. Add to flour mix along with eggs. Beat with electric mixer on low to med speed for 30 sec, scraping sides of bowl constantly. Beat on high speed for 3 mins. Using a wooden spoon, stir in as much  remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the rem flour to make a moderately soft dough that is smooth & elastic, 3-5 mins total. Shape dough into a ball. Place in lightly greased bowl, turning once to grease surface, cover. Let rise in a warm place til doubled, about 11/2 hrs. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover, let rest 10 mins. Line a lg baking sheet with waxed paper. Lightly flour waxed paper, set aside. Roll each dough half to ½” thickness. Cut with floured 21/2” doughnut cutter, dipping cutter in flour between cuts. Re-roll as needed. Place on prepped baking sheet. Cover & let rise in warm place til very light-45-60 mins. Fry doughnuts 2-3 at a time in deep hot fat-365f about 1 mins on each side til golden, turning once with slotted spoon. Drain on paper towels. Repeat with remaining doughnuts & doughnut holes. Dip tops of doughnuts in the Spice Glaze & let stand til set. Spice Glaze- In small bowl, combine 2 c sifted icing sugar & ¼ tsp apple pie spice. Stir in enough milk to make a thin icing consistency. Source: bhg.com   APPLE BREAD ~Shared by Doe, Oliver, B.C., Canada (Recipe from Sister Martha Ann Rifner)   1 cup salad oil 2 cups diced apples 2 cups sugar 1 cup chopped nuts (either pecans or English walnuts) 1/4 cup water   Mix all of the above ingredients with 3 well-beaten eggs. Mix batter well and add:   3 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons vanilla   Stir well. Grease (Crisco or other vegetable shortening) and flour two 8-inch x 4-inch loaf pans. Pour batter in pans and bake at 350 degrees for 1 hour and 15 minutes. If using glass loaf pans, bake at 325 degrees.   APPLE UPSIDE DOWN CAKE ~Shared by Doe, Oliver, B.C., Canada 1/3 c butter, cut up 1/3 c br sugar 6 very small red cooking apples, (1 1/4-1 1/2 lbs) halved, stems removed, cored 2/3 c sugar 2 tsp b powder 1 tsp. grd ginger 1 tsp. cinnamon 2/3 c milk 1/4 c butter, softened 1 egg 1 tsp. vanilla Vanilla ice cream optional Preheat 350. Place 1/3c butter in a 9x9x2 baking pan. Place in oven 5 mins til butter melts. Sprinkle br sugar over butter, stir. Arrange 9 apple halves in mix, cut sides down. Bake in oven 10-15 mins til bubbly. Meanwhile peel rem apples. Coarsely shred, set aside. In bowl combine  flour, sugar, b powder, ginger, & cinnamon. Add shredded apple, milk, 1/4c butter, egg & vanilla. Beat with mixer on low til combined, beat on med 1 min. Spoon over apples, spread evenly, ( apple may be exposed; some butter may come to surface.) Bake 35 mins til toothpick inserted near centre comes out clean. Cool in pan on rack 5 mins. Loosen edges; invert onto platter. Spoon any topping in pan over top. Cool 20 mins; serve with ice cream. Source: bhg.com   UPSIDE DOWN PEAR GINGERBREAD ~Shared by Doe, Oliver, B.C., Canada 1/3 c br sugar 2 tbsp butter 1 tbsp water 1 Anjou pear or 3 Seckel pears, peeled, cored & thinly sliced 2 c flour 1 tsp b powder 1 tsp grd ginger 1/2 tsp nutmeg 1/4 tsp b soda 1/4 tsp salt 1/4 tsp grd cloves 1/2 c butter, softened 1/3 c br sugar 2 eggs 1/2 c molasses 3/4 c water Sweetened whipped cream-optional Preheat 350. In small pan combine 1/3c br sugar, the 2tbsp butter, & the 1 tbsp water. Cook & stir over med heat til mix comes to boiling. Pour mix into 9x9x2 pan, spreading to cover bottom. Arrange pear slices in a decorative pattern on top of br sugar mix; set aside. In med bowl, stir tog flour, b powder, ginger, nutmeg, b soda, salt & cloves; set aside. In lg bowl, beat the 1/2c butter with elec mixer on med to high speed for 30 sec. Add the 1/3c br sugar, beat til combined. Beat in eggs & molasses til combined. Alternately add flour mix & 3/4c water to butter mix, beating on low speed after each addition just til combined. Pour batter evenly over pear slices in pan, being careful not to disturb pear. Bake 35-40 mins til center springs back when lightly touched. Cool in pan on rack for 5 mins. Using a sharp knife or narrow metal spatula, loosen edges of cake from sides of pan. Carefully invert onto a serving platter. Serve warm. If desired, top each serving with sweetened whipped cream. ALTON BROWN'S PARSNIP MUFFINS   ~Shared by Doe, Oliver, B.C., Canada   In the battle to get a 5-year-old boy to embrace vegetables, the Food Network's Alton Brown offered these parsnip muffins, which were the easy winner in the taste test. They could be made healthier by substituting whole-wheat flour for the all-purpose and by cutting back the sugar a bit. Makes 12 muffins.   1/2 cup sliced almonds Cooking spray 1 3/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon nutmeg 1/2 teaspoon kosher salt 3 eggs 3/4 cup plain whole-milk yogurt 1/4 cup vegetable oil 1 cup sugar 2 cups (10 ounces) packed grated parsnips   To toast almonds: Place almonds in single layer in pie pan. Place in oven. Heat oven to 375 degrees. Bake for 10 minutes or until lightly toasted while oven heats. To prepare pan: Meanwhile, spray standard 12-cup muffin tin with cooking spray. Set aside.  To make batter: In medium bowl, whisk together flour, baking powder, baking soda, nutmeg and salt. In large bowl, whisk together eggs, yogurt, vegetable oil and sugar. Add flour mixture and parsnips. Using spatula, fold ingredients until all flour is moistened. (Note: There will be some lumps.)   To bake muffins: Divide mixture evenly among muffin cups ( 1/3 cup per muffin). Sprinkle each muffin with toasted almonds. Bake for 20 to 25 minutes, rotating pan halfway through baking, or until muffins reach an internal temperature of 210 degrees and are golden brown. If needed, use small knife or offset spatula to loosen muffins and immediately remove them from tin to cooling rack. Cool for 15 minutes. Serve warm. Store completely cooled muffins in airtight container for up to 3 days. CREAMY ROASTED GARLIC SOUP ~Shared by Doe, Oliver, B.C., Canada Makes 6-8 servings A simple recipe with 5 star quality  taste. This creamy & flavorful soup tantalizes the taste buds & arouses the senses. For restaurant flare, serve each portion with a swirl of whipping cream & roasted pieces of garlic in the centre. 40 cloves of garlic 4 tbsp butter, divided Sea salt & freshly ground black pepper 2 tbsp honey 3 lg onions, chpd ( about 4c) 3 lg Yukon Gold potatoes, cut in 1” cubes ( about 2lbs) 1 sprig thyme 1 bay leaf 3 c chicken broth 2 c-35% whipping cream Preheat oven 400. In 4c baking dish, melt 2 tbsp butter: add garlic & toss. Sprinkle with salt & pepper. Bake 15-20 mins til garlic is tender & golden brown, stirring halfway. Toss 12 cloves with honey, set aside for garnish. In lg pot over med heat, melt rem butter. Add onion; reduce heat to med low & cover & cook, stirring occ, for about 10 mins. Uncover & cook, stirring often for 5 mins. Add potatoes, thyme, bay leaf, & remaining roasted cloves; sauté 3 mins over med heat. Stir in broth & 1c cream. Bring to a boil over high heat; reduce heat & simmer, stirring occ for 30 mins or until potatoes are very tender. Take from heat, let stand 10 mins to cool. Remove thyme sprig & bay leaf. In a blender in batches, puree til smooth; return to pot. Stir in remaining cream & bring to a simmer. Season to taste with salt & pepper. Ladle soup into bowls & garnish with reserved honey roasted garlic. Tips- Save preparation time by buying peeled garlic. WINTER SQUASH ROLLS ~Shared by Doe, Oliver, B.C., Canada Makes 12 These dinner rolls derive their special smoothness from winter squash. 1 1/2 c cubed winter squash 1 c scalded milk 2 pkgs active dry yeast 1/2 c warm water (110F) 6 c flour 1/2 c sugar 2 tsp salt 1/2 c shortening Preheat 400. In small pot, cover squash cubes with water. Bring to a boil & cook til tender, about 15 mins. Drain, cool & mash. In sm bowl, dissolve yeast in warm water. In lg bowl, combine 5c flour, sugar & salt. Stir in the yeast mixture, shortening, squash & milk Mix well. Stir in the remaining flour, 1/2c at a time, beating well after each addition. When the dough has pulled tog, turn it out onto a lightly floured surface & knead smooth & supple, about 8 mins. Lightly oil a lg bowl, place the dough in the bowl & turn to coat with oil. Cover with a damp cloth & let rise in warm place til doubled, about one hour. Divide the dough into 12 equal pieces & form into rounds. Place the rounds in a lightly greased 13x9 baking pan. Cover with a damp towel, let rise til doubled, about 30 mins. Bake at 400 for 10-15 mins til golden brown. Source: AllRecipes   AUTUMN HARVEST STEW ~Shared by Doe, Oliver, B.C., Canada 1 lb. boneless pork shoulder 2 c cubed peeled sweet potatoes 2 med parsnips, peeled, cut into 1/2 ” slices-(1 3/4c) 2 sm cooking apples, cored, cut into 11/4” slices-(1 3/4c) 1 med onion, chpd ¾ tsp. dried thyme, crushed 1/2 tsp dried rosemary, crushed 1/2 tsp salt 1/4 tsp pepper 2 c apple cider or apple juice Trim fat from meat. Cut pork into 1” cubes. In a 3 ½-4 qt crockery cooker layer potatoes, parsnips, apples, & onion. Sprinkle with thyme, rosemary, salt & pepper. Pour apple cider or juice over all. Cover & cook on low heat setting for 7-8 hrs or on high heat setting for 3 ½-4 hrs, until meat & veggies are tender. Ladle into bowls. Source: bhg.com   DEEP DISH APPLE PIE WITH CHEDDAR CRUST ~Shared by Doe, Oliver, B.C., Canada Crust- 2 1/2 c flour 1/2 tsp salt 1/2 c chilled vegetable shortening, cut in pcs 6 tbsp chilled unsalted butter, cut in 1/2 ” pcs 6 oz extra sharp Cheddar, coarsely shredded 2/3 c ice water Fruit: 4 lbs Granny Smith apples, peeled cored, thinly sliced 2/3 c raisins 1/2 c golden br sugar 3 tbsp flour 2 tbsp lemon juice 3/4 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 3 tbsp butter, cut in sm pcs 1 egg beaten to blend with 1 tbsp water ( for glaze) For Crust- Blend flour & salt in proc. Add shortening & butter & cut in using several on/off turns. Add cheese & cut in til shortening & butter resemble small peas. With machine running, gradually blend in enough water til soft moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic & chill at least 2 hrs up t 2 days. For Fruit- Mix apples, raisins, br sugar, 1/3c sugar, flour, lemon juice & spices in lg bowl. Let stand at 30 mins at room temp. Preheat oven to 400. Remove dough from fridge & let stand 15 mins. Spoon fruit & any accumulated juices into 13x9  oval baking dish. Dot fruit with 3 tbsp butter. Roll out dough on floured surface to oval about 1/2 inch larger of edge to form double thick border; crimp. Cut out 1” hole from center of crust. Using tart bottom as aid, lift dough & place atop fruit. Tuck in dough around edges. Bake pie 15 mins. Brush crust with egg glaze. Top with 2 tsp. sugar. Reduce oven temp to 375. Bake pastry til golden, about 35 mins. Cool on rack 15 mins. Serve warm. SUGAR COOKIES ~Shared by Mary H., Montreal, Canada   1 cup butter (or half butter/half margarine 1 1/2 cups granulated sugar 2 well-beaten eggs 1 teaspoon vanilla 4 cups (or a little less) flour 2 teaspoons baking powder 3/4 teaspoon salt   Cream butter and sugar together.  Add beaten eggs and vanilla; mix well.  Mix dry ingredients together and add to creamed mixture.  This is quite a stiff dough.  Work with hands if desired, to form dough.  Shape into rolls, place in waxed paper and chill in refrigerator.  Slice into 1/4-inch thick rounds; sprinkle with sugar if desired.  Place on a greased or foil-lined cookie sheet and bake at 350 degrees F. for 8 minutes.  Rotate cookie sheet halfway through baking.  Cool completely, then remove from pan.   Alternately, without chilling dough, roll out dough to 1/4-inch thickness and cut with your favorite cookie cutters.  Bake for 8 minutes at 350 degrees F.  Rotate cookie sheet halfway through baking.  Cool completely before removing from pan. GARDEN RELISH ~Shared by Larry Holmes, Toronto, Canada 1/2 pound baby carrots, scraped 1 cucumber 2 ribs celery 2 green or red peppers 1 small cauliflower 1/4  pound green beans, trimmed 12 small white onions, peeled 1/4 cup salt 3 cups distilled vinegar 3 cups water 1 1/2 cups sugar 1/4  cup mustard seed 1 teaspoon tarragon 3./4 teaspoon celery seed 3/4  teaspoon made 1/2  pound mushrooms, vertically sliced Slice carrots, cucumbers and celery. Cut peppers into strips or rings.  Break cauliflower into flowerets.  Combine all with beans and onions in a bowl and sprinkle with salt. Cover and set aside 2 hours. Rinse vegetables and dry well.  Combine vinegar, water, sugar and seasonings in a saucepan and bring to a boil.  Reduce heat and simmer 2 minutes.  Add rinsed vegetables and mushrooms.  Bring to a boil;  immediately remove from heat.  Cool, then chill several hours.  Keeps in refrigerator 1 to 2 weeks. About 2 1/2 quarts   SCALLOPED HAM AND POTOATOES ~Shared by Larry Holmes, Toronto, Canada 2 cup sliced peeled potatoes 2 cups sliced peeled sweet potatoes 1/2 pound thinly sliced ham 2 tablespoons flour 1 teaspoon salt 1/4  teaspoon black pepper 1 tablespoon minced onion 2 tablespoons butter 1 3/4  cup milk Arrange 1/3 of potatoes and sweet potatoes in the bottom of a buttered 2-quart casserole.,  Cover with 1/3 of the ham.  Sprinkle half each of the flour, salt, pepper and onion.  Dot with 1 tablespoon butter.  Add half the remaining potatoes in a layer;  cover with half the remaining ham.  Top with the last of potatoes and ham.  Sprinkle the remaining flour, salt, pepper and onion;  dot with remaining butter. Pour milk over.  Cover and bake in a 350-degree oven 30 minutes.  Uncover and bake 30 minutes longer or until potatoes are tender and top is browned. Makes 8 servings.   HARVEST STEW ~Shared by Larry Holmes, Toronto, Canada 2 pounds boneless beef cut into 1-inch cubes1/4 cup flour 1 1/2  teaspoon salt 1/4  teaspoon pepper 1/8teaspoon ground cloves 3 tablespoons vegetable oil 3 medium tomatoes, peeled and quartered OR 1 can (16 ounces) whole tomatoes 1 cup beef broth 1 small pumpkin, about 8 inches in diameter 4 medium potatoes, peeled and quartered 8 small white onions, peeled 1 1/2 to 2 cups green beans Shake meat in a bag with flour, salt, pepper and cloves.  Heat oil in a heavy saucepan; add meat and brown on all sides over high heat.  Add tomatoes and broth.  Simmer, covered... about1 1/2  hours or until meat is almost tender. Cut off pumpkin top and reserve.  Remove pumpkin seeds and membrane.  Scoop out pumpkin meat in chunks to measure 2 cups, being careful to leave pumpkin wall about 1/2  inch thick, especially near the bottom, so that pumpkin shell will not collapse during cooking.  Stir pumpkin chunks, potatoes, onions and beans into beef mixture.  Bring to a boil.  Spoon stew into pumpkin shell and cover with reserved pumpkin top.  Place pumpkin  shell in a baking pan and bake in preheated 350-degree oven about 45 minutes or until meat and vegetables are tender. Serves 8 to 10 GREEN TOMATO GAZPACHO ~Shared by Larry Holmes, Toronto, Canada 1 clove garlic, peeled 5 green tomatoes, peeled 2 eggs 1/4  bunch watercress 3 sprigs parsley 1/4  cup wine vinegar 3/4  cup tomato juice 1/2 teaspoon salt 1/2 teaspoon pepper 2 sprigs tarragon 1/2  cup olive oil Whirl all ingredients except oil in blender until smooth.  Strain and chill. Add oil, mix well and serve. Serves 6 Note:  Gazpacho may be garnished with croutons which have been sauteed in garlic and oil. FARMHOUSE DUCKLING AU POIVRE ~Shared by Larry Holmes, Toronto, Canada 1 6-pound duckling 6 tablespoons coarsely crushed black pepper corns 2 ounces brandy 2 cups  beef stock 1 cup cream 1 teaspoon glace de viande Place duckling on a rack in a roasting pan.  Roast in 325-degre oven 1 1/4  hours, pricking the skin frequently.  Remove from oven and press pepper into the skin of the duckling.  Return to Oven for 15 minutes more.  Pour off all the fat form the pan.  Pour the brandy over the duckling and flame.  Remove the duckling from the pan. Add the beef stock, cream and the glace de viande and beat well.  Strain the sauce and serve separately. Serve 4   RED CABBAGE AU CARAMEL ~Shared by Larry Holmes, Toronto, Canada 2 pounds red cabbage 2/3 cup sugar 1/3 cup water 1/4  cup red wine vinegar Water to cover Salt to taste 1 tablespoon Kummel (anise-flavored liqueur) Slice the cabbage finely and blanch it for 15 minutes in boiling water.  Drain.  In a casserole with a cove, make a caramel of the sugar and the 1/3 cup water.  It should be very brown, but it must not burn.  Add vinegar and cook 5 minutes.  Add the cabbage and water to cover.  Cover the casserole and cook in 350-degree oven 60 minutes.  Season with salt and add the liqueur. Serves 6   HONEY-GLAZED EARLY MCINTOSH APPLEJACK CREAM ~Shared by Larry Holmes, Toronto, Canada 6 McIntosh apples 6 tablespoons liquid honey White wine 3/4  cup applesauce 3 tablespoons applejack (apple cider) 1 cup crème patissiere (recipe follows) 1/2 cup whipping cream Wash apples and peel them form the top down about 1 1/2  inches.  Core them.  Place in a baking dish and sprinkle with honey.  Pour in the white wine to a depth of ½ inch.  Bake in 350-cegree oven until apples are tender (about 30 minutes).  Cool and chill.  Mix the applesauce with 1 tablespoon applejack and fill the apple cavities with the mixture.  Mix the crème patissiere and whipped cream with the remaining applejack and pour over the apples to serve. Serves 6 Crème Patissiere 4 cups milk 8 egg yolks 1 cup plus 2 tablespoons sugar 3/4  cup flour 1/2  teaspoon vanilla extract Heat the milk in a saucepan.  Beat egg yolks with the sugar until mixture is pale yellow.  Beat in the flour.  Gradually pour the hot milk over the egg mixture beating all the while.  Pour the mixture into the saucepan and cook, beating constantly with a wire whisk, until smooth and thick.  Remove from the heat and stir in the vanilla extract. Makes about 3 cups.   DEVILED PORK CHOPS WITH GLAZED PEARS ~Shared by Larry Holmes, Toronto, Canada 1/2  cup oil 1/4  cup ghee (clarified butter) Salt and pepper to taste 6 pork chops, cut 1-inch thick 3 pears 2 cups water 1/2 cup sugar 3 tablespoons lemon juice 1/4  cup honey 1 cup hot sauce diable (recipe follows) Heat oil and butter in a large skillet.  Sprinkle chops with salt and pepper.  Cook in the oil/butter over low heat for 25 minutes,  turning frequently. Peel and core the pears.  Put water, sugar and lemon juice into a saucepan and boil 2 minutes.  Add pears and cook until they are soft byt nor mushy (about 10 – 15 minutes).  Cut each pear lengthwise. Out honey in a pan and let it get warm.  Add the pears and cook over low heat until honey is reduced and pears become shiny.  Remove the chops to a serving platter.  Pour sauce diable around them.  Put half a pear on each chop and pour any remaining honey over the pears. Sauce Diable 12 small shallots, chopped 6 tablespoons white vinegar 6 tablespoons white wine Dash coarsely ground black pepper 3/4 cup brown sauce 1/4  cup butter Salt to taste Place shallots, vinegar, wine and pepper in a saucepan. Reduce over low heat until all the liquid evaporates.  Add brown sauce and bring to boil.  Add butter and beat well.  Add salt to taste and serve. PANTRY SOUP ~Shared by Luanne, FL This is a simple recipe to throw together. The only thing I do different is add 2-3 cloves of garlic. I added some left-over elbow macaroni one time and it was a good addition. It is also a good slow cooker recipe. 1 pound lean ground beef 1 large onions, chopped 1 (28-ounce) can whole tomatoes, cup up and undrained 1 (15 1/2-ounce) can kidney beans, undrained  ( I use pintos ) 1 (15 1/4-ounce) can corn kernels, undrained 1 (8-ounce) can tomato sauce 1 tablespoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried basil, crushed Shredded cheddar cheese (optional) Sour cream (optional) In a large soup pot over medium heat, combine ground beef and onion; saute until beef is brown (drain off fat). Stir in tomatoes, kidney beans, corn, tomato sauce, chili powder, cumin, and basil; bring to a boil. Reduce heat to low, cover and simmer 1 hour. Remove from heat. Serve in soup bowls and garnish with cheddar cheese and/or sour cream if desired.. Makes 6 servings. SWEET POTATO POUND CAKE ~Shared by Luanne, FL Ingredients: Small amount of vegetable shortening and flour for preparing pan Batter: 3 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 cup butter, room temperature 2 cups granulated sugar 4 large eggs, warmed to room temperature 1 teaspoon pure vanilla extract 2 cups cooked, mashed sweet potatoes Tip: if using left over sweet potatoes that have been refrigerated, warm them slightly in the microwave to room temperature. Orange Glaze: 1 cup confectioner's (powdered) sugar 1 tablespoon grated orange zest (about ½ orange) 4 to 5 teaspoons freshly squeezed orange juice Directions: Preheat oven to 350 degrees F.  Prepare one 9 inch fluted tube pan; lightly grease the pan with shortening and dust with flour. Batter: In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; whisk together to mix. Set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy.. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. If creaming by hand with a wooden spoon, use the backside of the spoon and move your arm in a circular motion to spread the butter over the bottom and up the side of the bowl. Move your arm quickly to beat or “whip” the butter. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended.  Scrape the bowl down, and add about one half of the mashed sweet potatoes, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sweet potatoes, ending with the last portion of the flour, and stirring just until blended. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 50 to 60 minutes or until a long toothpick or wooden skewer inserted in the center comes out clean. Cool on wire rack for 10 minutes then remove cake from pan and finish cooling on a wire rack. Orange Glaze: In a small bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake. Drizzle glaze over the cake, allowing the glaze to drip down the sides.  Let the glaze set before serving. Makes 10 to 12 servings. Source: Taken from an old Taste of Home magazine. CRANBERRY BREAD ~Shared by Luanne, FL Received this in a recipe exchange. Sounds good enough to eat slathered with cream cheese along with a cup of tea. Prep: 10 minutes Bake: 50 to 55 minutes Serves: 8 1 cup walnuts (about 4 ounces) 1 stick (4 ounces) unsalted butter, melted 1 cup sugar 1 egg 1 cup orange juice 3 cups flour 1 tablespoon baking powder 1/2 teaspoon grated orange zest 1/4 teaspoon salt 1 cup fresh or frozen cranberries Directions 1. Preheat oven to 350 degrees F. Grease a 9 x 5 3 - inch loaf pan. Place nuts on a baking sheet and toast in oven until very lightly browned and fragrant, about 5 minutes. Leave oven on. Coarsely chop nuts and set aside. 2. In a large bowl, using a hand held mixer, beat butter and sugar until light and fluffy. Add egg. Beat 1 minute. Gradually beat in juice. Add flour, baking powder, orange zest, and salt. Mix until just blended. Stir in cranberries and toasted walnuts. Spread batter into pan. 3. Bake until top of loaf is golden and a toothpick inserted in center comes out clean, 50 to 55 minutes. Let stand in pan for 10 minutes, then unmold onto a wire rack and let cool completely PORK CHOPS WITH APPLES ~Shared by Lisa H., Belmont, NC You'd never think something this simple could taste this good. The pork and apples are a great combination indeed. 4 medium apples Juice of 1 lemon 1/4 tsp. nutmeg Oil for the pan 4 pork chops Salt and pepper 1/4 cup apple cider or juice 1 tbsp. butter, optional   1. Peel, core and cube the apples, and sprinkle them with lemon juice and nutmeg. 2. Put a 10-inch or larger skillet over medium-high heat, and put in enough oil just to  salt and pepper. After about 6 minutes, turn the chops to brown on the other side. After 5 minutes, add the apples and cover the pan. 3. Remove the chops from the pan to a serving platter. 4. Deglaze the pan with the cider or juice, turning up the heat as you stir the juice and apples, and scrape up browned bits. To make a richer sauce, you can swirl in a tablespoon of butter as you remove the pan from the heat and before pouring the apples over the pork. (Note: The time the chops take to cook will be determined by their thickness. The center of a chop should be white, and the juices should run clear.) APPLE STREUSEL CHEESECAKE BARS   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix 1/2 cup cold butter or margarine 2 packages (8 oz. each) cream cheese, softened 1/2 cup sugar 2 tablespoons all-purpose flour 1 teaspoon vanilla 1 egg 1 can (21 oz.) apple pie filling 1/2 teaspoon ground cinnamon 1/4 cup chopped walnuts   Heat oven to 350 degrees.  Spray 13 x 9-inch pan with cooking spray.  In large bowl, place cookie mix.  Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in butter until mixture looks like coarse crumbs.  Reserve 1-1/2 cups crumb mixture, press remaining crumbs in bottom of pan.  Bake 10 minutes.  Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.  Spread cream cheese mixture evenly over partially baked crust.  In medium bowl, mix pie filling and cinnamon.  Spoon evenly over cream cheese mixture.  Sprinkle reserved crumbs over top.  Sprinkle with walnuts.  Bake 35 to 40 minutes or until light golden brown.  Cool about 30 minutes.  refrigerate to chill, about 2 hours.  Cut into 6 rows by 4 rows.   Cover and refrigerate any remaining bars. Makes 24 bars.   Source: Betty Crocker Fall Baking PUMPKIN CHEESECAKE SQUARES   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   1 cup all-purpose flour 3/4 cup packed brown sugar 1/2 cup butter or margarine 1 cup quick-cooking oats 1/2 cup finely chopped walnuts   Filling   1 package (8 oz.) cream cheese, softened 3/4 cup sugar 1 can (15 oz.) pumpkin (not pumpkin pie mix) 1-1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 3 eggs   Topping   2 cups sour cream 1/3 cup sugar 1/2 teaspoon vanilla   Heat oven to 350 degrees.  Spray 13 x 9-inch pan with cooking spray.  In medium bowl, mix flour and brown sugar.  Using pastry blender, cut in butter until mixture looks like coarse crumbs.  Stir in oats and walnuts.  Press in bottom of pan; bake 15 minutes.  In large bowl, beat filling ingredients with electric mix well on medium speed until will blended.  Pour over hot base.  Bake 20 to 25 minutes of until set and dry in center.  Meanwhile, in small bowl, mix topping ingredients.  Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling.  Bake about 5 minutes or until topping is set.  Cool completely, about 2 hours.  Cut into 4 rows by 4 rows.  If desired, sprinkle with additional chopped walnuts.  Store covered in refrigerator. Makes 16 bars.   Source: Betty Crocker Fall Baking   BUTTERNUT SQUASH CAKE   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   3/4 cup butter, softened 1-1/2 cups granulated sugar 3 eggs 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2-1/2 cups all-purpose flour 3/4 cup buttermilk 2 cups shredded peeled butternut squash (1 small) 1/2 cup chopped walnuts   Frosting   1/2 cup butter, softened 1 package (3 oz.) cream cheese, softened 4 cups powder sugar 2 to 4 tablespoons milk 1-1/2 teaspoon maple flavor 1/2 cup chopped walnuts   Heat oven to 350 degrees.  Spray bottom of 13 x 9-inch pan with cooking spray.  In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy.  Beat in eggs until fluffy.  Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg.  Add flour alternately with buttermilk, scraping side of bowl.  Beat 1 minute.  Stir in squash and 1/2 cup walnuts. Spread in pan.  Bake 30 to 40 minutes or until toothpick inserted in center comes out clean.  Cool completely.  In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy.  Add powder sugar, 2 tablespoons milk and the maple flavor.  Beat until smooth and creamy, adding additional milk if needed.  Frost cake,  Sprinkle with 1/2 cup walnuts.  Cover and refrigerate. Makes 15 servings.   Source:  Betty Crocker Fall Baking   GINGER CARROT CAKE   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   Cake   1 tablespoon all-purpose flour 1/4 cup finely chopped crystallized ginger 1-1/4 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup vegetable oil 2 teaspoons ground cinnamon 1/2 teaspoon vanilla 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 2 eggs 1-1/2 cups finely shredded carrots   Frosting   1 package (3 oz.) cream cheese, softened 1/4 cup butter or margarine, softened 2 cups powdered sugar 1 teaspoon vanilla   Heat oven to 350 degrees.  Grease 8 or 9-inch square pan.  Mix 1 tablespoon flour and ginger; set aside.  In large bowl, beat remaining cake ingredients except carrots with electric mixer on low speed 30 seconds.  Beat on medium speed 3 minutes.  Stir in carrots and ginger-flour mixture.  Pour into pan.  Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.  Cool completely on cooling rack, about 1 hour.  Beat cream cheese and butter on medium speed until smooth.  Gradually stir in powdered sugar and vanilla until spreadable.  Spread on cake.  Store covered in refrigerator. Makes 9 servings.   Source: Betty Crocker Fall Baking   ALMOND-PEAR PIE   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   1 box (15 oz.) refrigerated pie crusts, softened as directed on box 1 can (8 oz.) or tube (7 oz.) almond paste 5 cups 1/2-inch slices peeled, ripe (but firm) pears (about 4 pears) 2 tablespoons sugar 2 tablespoons all-purpose flour 1-1/4 teaspoons apple pie spice 1 tablespoon lemon juice 1 egg, beaten 1/4 cup sliced almonds 1 teaspoon sugar   Heat oven to 375 degrees.  Make pie crusts as directed on box for Two Crust Pie, using 9-inch glass pie plate.  Shape almond paste into a disk.  On lightly floured surface, roll or pat into 8-inch circle.  Place in bottom of pie crust.  In large bowl, mix pears, 2 tablespoons sugar, the flour, apple pie spice and lemon juice; mix well.  Spoon over almond paste in crust.  Place top crust over pears.  Seal edges and flute.  Cut slits in crust to vent steam.  Brush top crust with egg.  Sprinkle with almonds and 1 teaspoon sugar.  Bake 55 to 65 minutes or until pears are tender and crust is deep golden brown.  Cool at least 1 hour before serving. 8 servings.   Source: Betty Crocker Fall Baking   DUTCH PEAR PIE   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   Crust   1 refrigerated pie crust (from 15-oz box), softened as directed on box   Filling   1 cup sour cream 1/2 cup granulated sugar 1 tablespoon all-purpose flour 1 teaspoon vanilla 1 egg, beaten 3 cups coarsely chopped fresh pears (2 to 3 medium pears)   Crumb Topping   1 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup butter or margarine   Heat oven to 425 degrees.  Place pie crust on 9-inch glass pie plate; do not prick crust.  Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of crust.  Let foil extend over edge to prevent excessive browning.  Bake 10 minutes.  Carefully remove foil; bake 2 to 4 minutes longer or until crust just begins to brown and has become set.  If crust bubbles, gently push bubbles down with back of spoon.  Meanwhile, in medium bowl, mix filling ingredients.  Pour into warm baked pie shell.  Mix crumb topping ingredients with pastry blender or fork until mixture looks like fine crumbs; sprinkle evenly over filling.  Reduce oven temperature to 350 degrees.  Bake 40 to 50 minutes or until top is light golden brown.  After 30 minutes of baking, cover top of pie with foil to prevent excessive browning.  Cool at least 30 minutes before serving.  Cover and refrigerate any remaining pie. 8 servings.   Source: Betty Crocker Fall Baking   CHOCOLATE-CASHEW-CRANBERRY TART   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   1 refrigerated pie crust (from 15-oz. box) softened as directed on box 1-1/4 cups dark chocolate chips (from 12-oz bag) 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/4 cup light corn syrup 1 cup whipping cream 1 teaspoon vanilla 1 bag (6-oz.) sweetened dried cranberries (1-1/3 cups) 1 container (9.25 oz) roasted cashew halves and pieces 1 teaspoon vegetable oil   Heat oven to 425 degrees.  Make 1 pie crust as directed on box for One-Crust Filled Pie, using 10-inch tart pan with removable bottom.  Trim edges.  Bake 9 to 11 minutes or until lightly browned and dry in appearance.  If crust puffs in center, flatten gently with back of  wooden spoon.  Sprinkle 1 cup of the chocolate chips over hot crust.  Let stand 5 minutes to soften.  Gently spread evenly over crust.  Refrigerate to set chocolate.  Reduce oven temperature to 375 degrees.  In 2-quart saucepan, heat granulated sugar, brown sugar, corn syrup and cream to full rolling boil over medium-high heat, stirring constantly with wire whisk, until sugar is dissolved.  Reduce heat to medium-low to just maintain a full boil.  Cook 8 to 10 minutes, stirring frequently, until mixture thickens and starts to turn a slightly darker caramel color.  Remove from heat; stir in vanilla and dried cranberries.  Let stand 15 minutes.  Stir in cashews.  Spoon mixture evenly over chocolate in pie crust.  Bake at 375 degrees 20 to 25 minutes or until filling is bubbly and cashews are golden brown.  In microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 1 to 1-1/2 minutes or until melted, stirring twice.  Drizzle over tart.  Cool completely, about 2 hours.  Refrigerate about 1 hour or until chocolate is set.  Cover and refrigerate any remaining tart. 16 servings.   Source: Betty Crocker Fall Baking   LAYERED PUMPKIN CHEESECAKE   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   Crust   2 cups gingersnap cookie crumbs 1/4 cup butter or margarine, melted   Cheesecake   4 packages (8 oz. each) cream cheese, softened 1-1/2 cups sugar 4 eggs 1 cup canned pumpkin (not pumpkin pie mix) 1-1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg   Heat oven to 300 degrees.  Grease or spray 9-inch springform pan.  Wrap outside of pan in heavy-duty foil.  In bowl, mix crust ingredients.  Press in bottom and 1 inch up side of pan.  Bake 8 to 10 minutes or until set.  Cool 5 minutes.  In large bowl, beat cream cheese with electric mixer on medium speed just until smooth and creamy; do not overbeat.  On low speed, gradually beat in sugar.  Beat in eggs, one at a time, just until blended.  Spoon 3 cups of the mixture into pan; spread evenly.  Add pumpkin, ginger, cinnamon and nutmeg to remaining cream cheese mixture; mix with wire whisk until smooth.  Spoon over mixture in pan.  Bake 1 hour 25 minutes to 1 hour 30 minutes our until edges are set but center of cheesecake still jiggles slightly when moved.  Turn oven off; open oven door at least 4 inches.  Leave cheesecake in oven 30 minutes.  Remove from oven to cooling rack.  Without releasing side of pan, run knife around edge of pan to loosen cheesecake.  Cool in pan on cooling rack 30 minutes.  Cover loosely; refrigerate at least 6 hours but not longer than 24 hours.  Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan.  Place cheesecake on serving plate.  Cover and refrigerate any remaining cheesecake. 16 servings.   Source: Betty Crocker Fall Baking   HONEY-PUMPKIN DESSERT SQUARES   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   Crust   1 cup all-purpose flour 1 cup quick-cooking oats 1/2 cup butter or margarine, softened 1/4 cup packed brown sugar   Filling   2 cans (15 oz. each) pumpkin (not pumpkin pie mix) 4 eggs 1 cup half-and-half 1 cup honey 3/4 cup packed brown sugar 2 teaspoons pumpkin pie spice 1 teaspoon vanilla 1/2 teaspoon salt   Garnish   1/2 cup whipping cream 1 tablespoon powdered sugar 15 candy pumpkins   Heat oven to 350 degrees.  In medium bowl, mix crust ingredients with fork until crumbly.  Press in bottom of ungreased 13 x 9-inch pan.  Bake 10 minutes.  In large bowl, beat filling ingredients with wire whisk or electric mixer on medium speed until blended.  Pour over partially baked crust.  Bake 55 to 60 minute or until set and knife inserted in center comes out clean.  Cool completely , about 40 minutes.  In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form.  Cut dessert into squares.  Serve with whipped cream.  Garnish each with candy pumpkin. 15 servings.   Source: Betty Crocker Fall Baking   CARAMEL-APPLE CRISP   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   1/2 cup caramel topping 1/2 teaspoon ground cinnamon 6 large baking apples (about 2-3/4 lb), peeled, cut into 1/2-inch slices (about 6 cups) 2/3 cup all-purpose flour 1/2 cup packed brown sugar 1/2 cup cold butter or margarine, cut into small pieces 2/3 cup quick-cooking oats   Heat oven to 375 degrees.  In large bowl, stir together caramel topping and the cinnamon until blended.  Add apples; toss until evenly coated.  Spread in ungreased 8-inch square (2 -quart) glass baking dish.  In same bowl, mix 2/3 cup flour and the brown sugar.  Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.  Stir in oats.  Crumble mixture over apples in baking dish.  Bake 45 to 50 minutes or until apples are tender and topping is golden brown.  If desired, serve with whipped cream and additional caramel topping. 6 servings.   Source: Betty Crocker Fall Baking HARVEST FRUIT COMPOTE COBBLER   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   3 medium baking apples (1-1/2 lb), peeled, cut into 1/2-inch slices (3 cups) 3 medium slightly ripe, firm Bartlett pears (1-1/2 lb), peeled, cut into 1/2-inch slices (3 cups) 1/2 cup dried apricot halves, cut in half 1/2 cup dried plums, cut in half 1/2 cup packed brown sugar 2 tablespoons Original Bisquick mix 2 tablespoons finely chopped crystallized ginger 1/4 teaspoon ground cloves   Topping   1-1/2 cups Original Bisquick mix 1/3 cup milk 1/4 cup granulated sugar 1/2 teaspoon ground ginger 1/4 cup butter or margarine, melted 1 tablespoon coarse sugar   Heat oven to 375 degrees. In large bowl, mix compote ingredients.  Spoon into ungreased 8-inch square (2-quart) glass baking dish.  Bake uncovered 25 minutes.  Meanwhile, in same bowl, mix all topping ingredients except coarse sugar, using rubber spatula or spoon, until dough forms.  Drop dough by spoonfuls over top of hot compote.  Sprinkle with coarse sugar.  Bake 25 to 30 minutes or until topping is golden brown and baked throughout.   Source: Betty Crocker Fall Baking   DUTCH APPLE-PUMPKIN CRISP   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   1-1/2 cups chopped peeled apples (2 small) 3/4 cup all-purpose flour 3/4 cup packed brown sugar 1/4 cup butter or margarine softened 1/4 teaspoon pumpkin pie spice 1/ cup canned pumpkin (not pumpkin pie mix) 1/3 cup granulated sugar 1/4 cup milk 2 tablespoons all-purpose flour 1/2 teaspoon pumpkin pie spice 1 egg Whipped cream, if desired   Heat oven to 350 degrees.  Spread apples over bottom of  9-inch glass pie plate.  Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.  Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly.  Set aside.  In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth.  Pour over apples.  Sprinkle with flour mixture.  Bake 30 35 minutes or until golden brown and set. Cool 20 minutes.  Serve warm with whipped cream. 8 servings.   Source: Betty Crocker Fall Baking   CRANBERRY-FILLED SOUR CREAM COFFEE CAKE WITH ORANGE GLAZE   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   Cranberry Filling   2 cups fresh cranberries 1/2 cup sugar 1 tablespoon grated orange peel   Coffee Cake   3 cups all-purpose flour 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 3/4 teaspoon salt 1-1/2 cups granulated sugar 3/4 cup butter, softened 1-1/2 teaspoons vanilla 3 eggs 1-1/2 cups sour cream   Orange Glaze   3/4 cups powdered sugar 2 to 3 teaspoons orange juice   Heat oven to 350 degrees.  Grease or spray 12-cup fluted tube cake pan.  In food processor, place filling ingredients.  Cover; process until finely chopped.  Set aside.  In large bowl, stir flour, baking powder. baking soda and salt until well mixed; set aside.  In another large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.  Beat about one-fourth of the flour mixture and sour cream at a time alternately into sugar mixture on low speed until blended.  Spread one-half of the batter (about 3 cups) in pan; spoon cranberry filling over batter (do not touch filling to side of pan).  Top with remaining batter; spread evenly.  Bake 55 to 65 minutes of until toothpick inserted near center comes out clean.  Cool 10 minutes in pan on cooling rack.  Remove from pan to cooling rack.  Cool 20 minutes.  In small bowl, mix glaze ingredients until thin enough to drizzle.  Drizzle over coffee cake.  Serve warm or cool.   Source: Betty Crocker Fall Baking   CHOCOLATE CHIP-PUMPKIN BREAD   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   4 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 cups sugar 3/4 cup butter or margarine, softened 4 eggs 1/2 cup water 1 can (15 oz.) pumpkin (not pumpkin pie mix) 1 cup plus 2 tablespoons miniature semisweet chocolate chips 2 tablespoons chopped pecans 2 teaspoons sugar   Heat oven to 350 degrees.  Grease bottom only of two 8 x 4-inch loaf pans with shortening, lightly flour (or spray bottoms of pans with cooking spray; do not flour).  In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.  In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy.  Add eggs, one at a time, beating well.  Beat in water and pumpkin on low speed.  Add flour mixture; beat on low speed about 1 minute or until moistened.  Stir in 1 cup of the chocolate chips.  Spread evenly in pans.  Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.  Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes; remove to cooling rack.  Cool completely, about 1-12/ hours. 2 loaves.   Source: Betty Crocker Fall Baking   PUMPKIN-CRANBERRY MUFFINS   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   2 cups all-purpose flour 3/4 cup sugar 3 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ginger 1/4 teaspoon salt 1 cup canned pumpkin (not pumpkin pie filling) 1/2 cup vegetable oil 2 eggs 1 cup sweetened dried cranberries 1/2 cup chopped pecans Coarse sugar, if desired   Hear oven to 400 degrees.  Grease 12 regular-size muffin cups with shortening or line with paper baking cups.  In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt.  Stir in pumpkin, oil eggs, cranberries and pecans just until moistened.  Divide batter evenly among muffin cups.  Sprinkle coarse sugar evenly over batter in each cup.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.  remove muffins from pan to cooling rack.  Serve warm. 12 muffins.   Source: Betty Crocker Fall Baking EASY CRANBERRY-ORANGE SCONES   ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue.   1 cup whole wheat flour 1 cup all-purpose flour 1/4 cup granulated sugar 2 teaspoons grated orange peel 1-1/2 teaspoons cream of tartar 3.4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup cold butter, cut into 8 pieces 1/3 cup milk 1/4 cup orange juice 1/2 cup dried cranberries 1/3 cup powdered sugar 2 to 3 teaspoons milk   Heat oven to 350 degrees.  In large bowl, mix flours, 1/4 cup granulated sugar, the orange peel, cream of tartar, baking soda and salt.  Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.  Stir in 1/3 cup milk, the orange juice and cranberries just until dry ingredients are moistened.  On ungreased cookie sheet, pat dough into 8-inch round.  Cut into 8 wedges; do not separate.  Bake 20 to 25 minutes or until golden brown.  Cool 5 minutes; remove from cookie sheet to cooling rack.  Cool 10 minutes.  In small bowl, mix powdered sugar and 2 to 3 teaspoons milk until thin enough to drizzle.  Drizzle over warm scones.  Serve warm or cool. 8 scones.   Source: Betty Crocker Fall Baking KASHA ~Shared by Pat, Merritt Island, FL Makes 4 servings. 2 Tbs. unsalted Butter 1 small Onion, chopped 1 Egg 1/2 Tsp. Salt and Pepper 1 C. Kasha 2 C. Chicken or Beef Broth, hot 1 8 oz. can Water Chestnuts, chopped Parsley garnish Melt Butter in saucepan; saute Onion over medium heat until translucent (5-7 mins.).  In a small bowl, beat Egg with Salt and Pepper, add Kasha, stir well.  Add Broth and bring to a boil, reduce heat, cover and simmer for 10 mins.  Add Water Chestnuts, cover again, and cook for 5 mins. longer.  Adjust seasoning.  Serve hot garnished with Parsley. AMISH GRAPE NUTS PIE ~Shared by Pat, Merritt Island, FL (9” pie) Margaret Loepker INGREDIENTS: 1/2 C grape nuts 1/2 C warm water 6 eggs, beaten 1 C brown sugar 1 1/2 dark corn syrup 1/4 C butter 1 tsp vanilla 1/8 tsp salt 1 9” pie shell, unbaked DIRECTIONS: Combine eggs, brown sugar corn syrup, butter, and salt.  Bring quickly to a boil, stirring until sugar is dissolved.  Remove from heat.  Beat eggs until foamy.  Add a small amount of hot syrup mixture to eggs, beating well.  Add remaining amount of hot mixture to eggs and mix well.  Stir in softened Grape Nuts and vanilla.  The less time you soak the cereal, the more crisp the grape nuts will be. Pour into the unbaked pie shell.  Pecans can be put on top of pie before or after baking Bake in a 375F oven for 45 - 50 minutes or a knife comes out clean.  Pecans can be put on the top of the pie.  Serve with whipped cream, if desired. INDIAN PUDDING ~Shared by Pat, Merritt Island, FL (10-12 servings) INGREDIENTS: 4 1/2 C milk 3/4 C yellow corn meal 4 Tbs butter 1/2 tsp salt 3/4 packed brown sugar 3/4 C molasses 3 large eggs, beaten 1 1/2 tsp cinnamon 1 tsp ground ginger whipped cream (opt.) DIRECTIONS: Heat oven to 300.  Lightly grease a 2 qt souffle dish and set aside.  In a large saucepan combine milk, cornmeal, butter and salt.  Heat slowly and bring to a boil, whisking constantly.  Remove from heat.  In a small bowl combine brown sugar, molasses, eggs, cinnamon and ginger.  Stir into cornmeal mixture.  Pour into dish and bake on a cookie sheet, 2 hours.  At the end of 2 hours, turn oven off and leave pudding over to set, about 30 minutes or more.  Serve warm or room temperature with whipped cream or ice cream. BEER HUSH PUPPIES ~Shared by Pat, Merritt Island, FL This was my dad's recipe obtained from a Mt. Dora, FL Legionnaire. Now what Legion, I'm not sure!  I think dad just used corn syrup, but I've used honey and Steen's syrup, but cut back on it because we don't like it too sweet. (Serves 8) INGREDIENTS: 2 C cornmeal 1 C flour 6 Tbs syrup 2 eggs 2/3 bell pepper, finely chopped 1 med. onion, finely chopped 2 tsp baking powder 1 Tbs salt 1 tbs pepper 1 4 oz can corn (opt) 1 can beer oil for deep frying DIRECTIONS: Mix all ingredients except for beer and oil.  Pour beer into mixture until stiff.  Drop by tablespoon into hot oil.  I guess when they are done and drain on paper towels and continue frying. AUTUMN CHICKEN ONE-DISH ~Shared by Pat, Merritt Island, FL This sounded so good I just had to pass it on. (Serves 4) INGREDIENTS: 1/4 tsp red pepper flakes 1 tsp dried basil (or 2 Tbs chopped fresh basil) 1/2 tsp dried oregano leaves 2 medium zucchini 4 large plum tomatoes 3 Tbs lemon juice 4 med chicken-breast halves, skin & bone on(about 2 1/2 lbs) 4 ears of corn 1 Tbs olive or salad oil 1/2 tsp sugar DIRECTIONS:  Preheat oven to 400 degrees. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3” chunks. Cut each tomato length-wise in half. Place chicken breasts in large roasting pan (17 by 11 1/2”); sprinkle with oregano and 1/2 tea-spoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender. Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, basil, sugar, crushed red pepper, and 1/2 teaspoon salt. Arrange chicken and vege-tables on large platter. Brush chicken and vegetables with lemon mixture. CRANBERRY SALAD ~Shared by Jean M., OH A very good Cranberry Salad. 1 # cranberries, Picked over and frozen Now grind them, frozen #2 can crushed Pineapple, drained 3/4 cps sugar 3 cps mini-marshmallows Mix well. Let stand overnight Add 1 cup chopped nuts Fold in 2 cups whipped topping Chill well I like to chill in a glass bowl as it looks pretty !! OLD-FASHIONED JELLY ROLL ~Shared by Jean M., OH 4 eggs 3/4 cup sugar 1/2 tsp grated lemon rind 1 tbs lemon juice 1 tsp vanilla 3/4 cup cake flour 2/3 tspbaking powder 1/4 tsp salt Raspberry jelly Put a bowl inside another bowl of hot water Break eggs into inside bowl, and beat until thick and lemon colored. Beat sugar in gradually. Add flavorings and fold in dry ingredients. Line a 10 x 15 jellyroll pan with waxed paper and carefully spread the batter to cover and fill pan Bake for 15 min in a 400 º oven for 15 minutes. Trim edges and turn out on clean dish towel sprinkled with 10-x sugar. Remove paper and carefully roll cake up with towel being rolled inside. Let cool. Unroll towel carefullyand partly flatten cake. Spread with jelly and reroll. DO NOT USE CLOTH THIS TIME !! Place on plate and sprinkle with more powdered sugar. GINGER CAKE ~Shared by Jean M., OH Not gingerbread !! This is from my Mother's old copy of the WHITE HOUSE COOKBOOK.   1/2 cup shortening (we used Crisco) 1/2 cup sugar 1 cup Green Label B'rer Rabbit Molasses 1 tbs ginger 1 tsp cinnamon 2 1/2 cups flour 2 tsp baking soda dissolved in 1 cup Hot water 2 well-beaten eggs Blend sugar and shortening. Add molasses and spices. Stir in flour. Add soda in water. Beat in eggs LAST !!! Pour in greased 9x15 pan. Bake at 350º  40 to 45 minutes. We served it in squares, cut in pan. Can be iced, served with whipped cream, or a cinnamon or lemon sauce. RED BEANS & RICE ON THE GRILL ~Shared by Ann, Mims, FL Ingredients 4 12"x18" sheets heavy duty aluminum foil 1 (14-oz.) pkg Farmland® Smoked Beef Sausage Rope, cut into 1-inch slices 1 1/3 cups uncooked instant rice 2 (14.5-oz.) cans diced tomatoes with green chiles 1 (15.5-oz.) can red beans, rinsed and drained 4 tablespoons butter Preparation 1. Heat gas or charcoal grill to medium. Spray the topside of each foil sheet with nonstick cooking spray.    2. Combine sausage, rice, tomatoes and beans in bowl; mix well. Place one-fourth mixture in center of each foil sheet. Top with 1 tablespoon butter, cut into small pieces.    3. Bring up the sides of the foil. Double fold the top and ends to seal the packets, leaving room for heat circulation inside. Repeat to make 4 packets.    4. Place packets on grill and heat 18 to 23 minutes until sausage reaches 160°F. For an extra spicy version, substitute Farmland® Hot Link Sausage and/or diced tomatoes and jalapenos.   Source: farmlandfoods.com EASY PUMPKIN CAKE MIX COOKIES ~Shared by Ann, Mims, FL If you're a fan of quick and easy recipes, then this is one is a keeper. With just a box of cake mix and a can of pumpkin, you can have fresh warm cookies to munch on while you carve up those Halloween1 jack-o-lanterns! Use a vegan cake mix for vegan cookies. Or try this basic recipe for cake mix cookies2 or try making vegan cake mix cookies3. Ingredients: 2 boxes vegan spice cake mix 1 29 ounce can pumpkin 2 cups chocolate chips (optional) Preparation: Pre-heat oven to 350 degrees. Mix together all ingredients. Drop by spoonfuls onto a baking sheet. Bake for 10 to 12 minutes, or until cookies are done. Source: Jolinda Hackett, About.com CURRIED PUMPKIN AND BLACK BEAN SOUP ~Shared by Ann, Mims, FL Makes 4 servings (6 ½ cups) Welcome fall with this fabulous soup that is as colorful as it is tasty. Another bonus: It’s substantial enough to stand on its own with a basket of warm flour tortillas. 1 tablespoon olive oil ½ cup finely chopped red onion ½ red bell pepper, finely chopped 1 ½ teaspoons minced garlic 2 tablespoons curry powder (see Tip) 2 (14-ounce) cans reduced-sodium chicken broth 1 (15-ounce) can pumpkin 1 (15-ounce) can black beans, drained and rinsed ½ cup half-and-half ¼ cup dry sherry, optional 1 teaspoon packed brown sugar Salt and pepper to taste Sour cream and roasted pumpkin seeds for garnish   Heat the oil in a Dutch oven over medium-high heat. Add the onion and bell pepper; cook, stirring occasionally, for 5 minutes or until tender. Add the garlic and curry powder; stir for 30 seconds. Stir in the remaining ingredients except the garnish. Cook, stirring frequently, for 3 minutes or until heated through. Garnish the servings with sour cream and pumpkin seeds. Source: Paulette Mitchell, a culinary instructor, television personality ROASTED PUMPKIN SOUP IN THE SHELL (kürbissuppe) ~Shared by Ann, Mims, FL This recipe makes reference to a step-by-step guide with photos which you can view here. Ingredients: 1 pumpkin 1 1 /2 quarts chopped potatoes 4 regular size potatoes about ( 650 grams) 1 quart chopped Butternut squash (1 medium size squash) 2 cups Leek tops ( 2 leeks) 2 quarts chicken stock 1 cup cream or 1/2 & 1/2 (250 ml) 3 bay leaves salt and pepper several dashes of pepper sauce like Tabasco DIRECTIONS: First I cut the top like so. I make some marks on the top with a felt marker for a guide. Here I use a channel cutter to make a design in the top. This is optional You can carve the base as well but be careful that you don't get too close to the inside or the soup will leak out. Here I make a mark where the lid lines up. This way you don't have to rotate the lid a dozen times to find out where it matches up. Peel the butternut squash and dice. I like to set the squash upright like this and cut off the skin with my chef's knife. Some like to use a vegetable peeler. Wash and chop the leeks like so. Make some cuts the long way then turn and cut into 1/2 inch slices. Here is how I cube the squash and potatoes. It is all going to be pureed so it doesn't matte too much. Don't let the other vegetables in the background confuse you, they were for another recipe. Now I fill the pumpkin with the ingredients. I heated up the stock and cut vegetables In a pan first. This cuts down the baking time. Now put the lid on and bake at a low temperature for 2 hours or until the vegetables are soft. Remove the bay leaves and now we are ready to puree the vegetables and make the soup creamy smooth. I ladle most of the soup out to a bowl and scrape some of the cooked pumpkin from the side of the walls. Not too much as I want the walls to be thick and strong to hold the soup. I add the soup back into the shell and use a hand held immersion blender to puree it. An alternative is to puree it in a blender, or in small batches in a food processor. Be careful when you puree hot soups in a blender. Be sure and keep a towel and a hand on the top of the blender. Otherwise it may end up on your ceiling and walls. I blend a long long time probably 5 -10 minutes till it is silky smooth. I love that texture. Then I finish the soup with the salt, pepper and pepper sauce to taste. Add the cream or 1/2 and 1/2 and mix. I then return the soup to the pumpkin and put the lid on and back in the oven to get back the heat it is lost and to hold it till I am ready to serve it. Here I show the texture. It is smooth and flows off the ladle. A smooth pureed soup is the perfect comfort food for me. Source: The Kitchen Project VALERIE BERTINELLI'S TUSCAN STYLE SOUP   ~Shared by Ann, Mims, FL Servings: 4 Difficulty: Moderate Cook Time: 1-30 min Tuscan Style Soup satisfies with 63 calories, 2 grams of fat and 300 milligrams of sodium. The recipe is courtesy of Jenny Craig, of which Valerie Bertinelli is a spokeswoman. For more of her favorite dishes visit www.jennycraig.com. Ingredients 1 1/4 cup eggplant, peeled and cubed 1 cup water 1 can whole tomatoes, no salt added, undrained and chopped (14 1/2-ounce) 1 can sliced mushrooms, drained (OR 1 cup fresh mushrooms, sliced) 1 clove garlic, minced 1 small summer (yellow) squash, coarsely chopped 1/2 tsp Italian seasoning, dried 1/4 tsp salt 1/8 tsp pepper 12 oz can chicken broth, reduced sodium 8 tbsp Pecorino Romano cheese, freshly grated Directions Combine the first 10 ingredients in a large saucepan, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. To serve, ladle soup into individual bowls; sprinkle 2 tbsp of Pecorino Romano cheese. Source:  ABC News AUTUMN VEGETABLE STIR-FRY ~Shared by Ann, Mims, FL This is a quick and easy way of using up any leftovers in your autumn veg box. We've listed the ingredients we most commonly use, but you can adapt this recipe to suit whatever you've got spare. Ann's note: This recipe is from the UK, so I went to this link to get the conversions: http://www.onlineconversion.com/weight_volume_cooking.htm Ingredients 1 butternut squash 1 onion  Handful of runner beans  Cauliflower florets 200g chick peas (or kidney beans or butter beans, whatever you've got in stock (Ann's note: I believe that's a little over 2 cups) 2 tbsp sesame oil (or vegetable oil 2 tbsp sweet chilli sauce  1 tbsp peanut butter (optional 1 egg (optional) Method 1. Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1 cm cubes. (Another note from Ann -- I think that's about 1/2" cubes. The conversion chart said 0.06) 2. Heat the sesame oil in a wok (or a large pan, if you don't have a wok) 3. Put the squash in the wok and cover. Cook for 5 minutes. 4. Peel the onion and slice it finely. Add it to the wok and cook for 2 minutes, stirring regularly 5. Break the cauliflower into small florets and add to the wok. Cook for 3 minutes, stirring regularly. 6. Slice the runner beans into 1 cm chunks and add to the wok. Cook for 2 minutes, covered. 7. When all the vegetables are almost cooked, mix together the sauce: the sweet chilli sauce, the peanut butter and the egg (optional). Note: this sauce is thick - add a little water, if you find it hard to mix. Add to the wok and stir well for 2 minutes, to make sure the egg is cooked.   Time From Cupboard-To-Table: 20 minutes   Notes & Variations on Autumn Vegetable Stir Fry Make sure you have removed all the pips before cooking, or these can make the squash taste bitter. Use whichever vegetables you have in stock. Note: the egg is lightly cooked, so make sure it's fresh. Bear in mind all the usual advice about not eating lightly cooked egg if you're ill or pregnant. Source: Vegbox-recipes.co.uk MEXICAN SAUSAGE CASSEROLE ~Shared by Ann, Mims, FL     Serves 6-8   1 lbs. cooked sausage, crumbled 1/4 lb. chopped mushrooms 1 medium onion diced 6 tablespoons salsa 2 cups cubed bread 6 eggs 2 cups milk 2 cups cheese (shredded or Mexican mix) Salt and pepper   Spray 9"x13" baking dish with non-stick spray. Place bread cubes in bottom. Microwave onions for 2-3 minutes, then add mushrooms and microwave for 2 minutes longer. Drain onion mixture and spread over bread. Spoon salsa over, add sausage and cheese. Beat eggs, milk and salt and pepper together. Pour over bread. Refrigerate overnight and cook at 350° for about 50 minutes or until set.   Source: The Inn at Millstone, Cashiers, North Carolina CRUNCHY APPLE MUFFINS ~Shared by Ann, Mims, FL     Makes 12 muffins   1 cup all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 2 cups peeled, diced apples 1 egg 1/4 cup vegetable oil 3/ 4 cup sugar 1 teaspoon nutmeg 1 cup coarsely chopped nuts 1/2 cup shredded coconut   Preheat oven to 350 degrees. Mix flour, salt and baking soda together. In a separate bowl add remaining ingredients and mix well. Add flour and blend until just moistened. Spoon batter into greased muffin tins (3/4 full) and bake for 25-30 minutes. Let rest in pan several minutes before turning out. Dust with powdered sugar if desired. Source: The Inn at Millstone, Cashiers, North Carolina PUMPKIN APPLE GINGERBREAD ~Shared by Ann, Mims, FL Ingredients: 2 cups unbleached flour 1/4 tsp. salt 1/4 tsp. baking soda 1/2 cup butter or margarine 1/2 cup granulated sugar 1 cup pumpkin 1/4 cup molasses 1 1/2 tsp. ground ginger 2 tsp. Clabber Girl Baking Powder 1/2 tsp. pumpkin pie spice 1/4 cup packed brown sugar 2 eggs 1 medium apple peeled and shredded 1-2 Tbsp. finely minced candied ginger Instructions: Preheat oven to 350°F. Grease 8X4X3 inch bread pan. Combine and sift together flour, salt, baking soda, ginger, Clabber Girl Baking Powder and pie spice. Cream butter, sugar, and brown sugar in large mixer bowl until light and fluffy. Add eggs, one at at time, beating well after each. Add pumpkin, molasses and apple; mix. Add flour mixture, mix until well blended. Spoon into bread pan. Sprinkle top with candied ginger. Bake for 1 hour or until done. Turn onto wire rack to cool. Source: Clabber Girl APPLE GINGERBREAD CAKE ~Shared by Ann, Mims, FL At the Bistro, we serve this with cinnamon ice cream and fresh cranberry sauce.   Apple Topping Ingredients: • 3 or 4 apples, peeled, cored and thickly sliced • 1/4 cup Apple Jack Brandy • 1 tablespoon lemon juice • 1 cup sugar • 1 tablespoon lemon juice • 1/2 cup water • 1 cup (2 sticks) butter, sliced Cake Ingredients: • 2 1/4 cups all-purpose flour • 2 teaspoons baking cocoa • 1/2 teaspoon baking soda • 2 teaspoons ground ginger • 1 1/2 teaspoons cinnamon • 1/2 teaspoon ground cloves • 1/2 teaspoon ground nutmeg • 1/2 teaspoon ground allspice • 1/2 teaspoon salt • 1/2 cup (1 stick) butter, melted and cooled • 3/4 cup molasses • 3/4 cup sugar • 1 tablespoon grated fresh ginger • 1 egg, at room temperature • 1/2 cup buttermilk, at room temperature • 1/2 cup milk, at room temperature Method: For the topping, toss the apples with the brandy and 1 tablespoon lemon juice in a bowl. Combine the sugar, 1 tablespoon lemon juice and the water in a saucepan and cook until the mixture is a light caramel color. Add the butter and stir until the butter melts. Add the apples and cook until slightly tender. Cool to room temperature. Line the bottom of an 8 or 9 inch round cake pan with baking parchment and grease the bottom and side of the pan. Arrange the apples in a fan pattern in the pan and pour the cooking syrup over the apples. For the cake, preheat the oven to 350 degrees. Sift the flour, baking cocoa, baking soda, ground ginger, cinnamon, cloves, nutmeg, allspice and salt into a large bowl; make a well in the center. Combine the butter, molasses, sugar, and grated fresh ginger in a mixing bowl and mix with a paddle attachment. Whisk the egg, buttermilk and milk in a medium bowl. Add to the butter mixture, beating until smooth. Pour into the well in the dry ingredients and fold in gently. Pour the batter over the apples in the prepared cake pan. Bake for 30 to 40 minutes or until a wooden pick inserted into the center comes out clean. Cool partially on a wire rack and loosen the edge with a spatula or small knife. Invert onto a serving plate. Winemaster's Suggestion: Biltmore Century White Wine Source: Biltmore, Asheville, North Carolina CHEDDAR-STUFFED APPLES ~Shared by Ann, Mims, FL Ingredients: • 1/4 cup chopped onion • 1 tablespoon butter or margarine, melted • 2 cups cubed cinnamon-raisin bread, toasted • 1 1/4 cups (5 ounces) shredded sharp Cheddar cheese, divided • 1 large egg, lightly beaten • 1/4 teaspoon salt • 1/4 teaspoon apple pie spice • 4 Gala or other baking apples, cored and cut in half crosswise • 1 cup apple cider Method: Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender. Stir in bread crumbs, 1 cup cheese, and next 3 ingredients. Spoon stuffing mixture evenly onto apples halves. (Cut a larger cavity in apples, if necessary, to hold stuffing mixture in place) Place apples in a 13 x 9 x 2-inch baking dish; pour cider into dish. Cover and bake at 375 degrees for 28 minutes. Uncover and sprinkle remaining 1/4 cup cheese over apples; bake 2 more minutes or until cheese melts. Yield: 8 servings.   Winemaster's Suggestion: Biltmore Chardonnay Sur Lies Source: Biltmore, Asheville, North Carolina CHILLED APPLE SOUP ~Shared by Ann, Mims, FL Yield: 4 servings Ingredients: • 4 medium apples, quartered (about 1 1/4 pounds) • 1/4 cup sugar • 1 (3-inch) cinnamon stick • 1 (1 inch) slice fresh ginger • 3/4 cup Biltmore Riesling or other sweet white wine • 1/4 cup apple juice • 1/4 cup beef broth • 1/4 cup sour cream • 1/4 cup whipping cream • 1/2 teaspoon lemon juice Method: Combine first 6 ingredients in a saucepan. Bring to a boil; reduce heat, and simmer, covered, 45 minutes or until apples are tender. Remove apples from cooking liquid, reserving liquid; discard cinnamon and ginger. Remove skins from apple wedges by holding edge of skin down with a fork and scooping pulp away from skin with a spoon. Discard skins. Return apple pulp to cooking liquid. Process apple mixture in a food processor until smooth. Combine apple puree, beef broth, and remaining ingredients in a medium bowl; stir until well blended. Cover and chill.   Winemaster's Suggestion: Biltmore Riesling Source: Biltmore, Asheville, North Carolina NORTH CAROLINA APPLE AND HAZELNUT TART ~Shared by Ann, Mims, FL Yield: one 9-inch tart Ingredients: • 1 cup plus 1 tablespoon all-purpose flour, divided • 1/3 cup sugar • 1/2 cup chopped hazelnuts, divided • 1/4 teaspoon vanilla extract • 1/2 cup butter • 1 (8 ounce) package cream cheese, softened • 1/4 cup sugar • 1 large egg, lightly beaten • 1 tablespoon Frangelico or other hazelnut-flavored liqueur • 1 tablespoon sugar • 1/2 teaspoon ground cinnamon • 2 small cooking apples, peeled and thinly sliced Method: Combine 1 cup flour, 1/3 cup sugar, 1/4 cup hazelnuts, and vanilla; cut in butter with a pastry blender or two knives until mixture is crumbly. Press mixture in bottom and up sides of a 9-incg tart pan. Bake at 350 degrees for 15 minutes. Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer until creamy. Add egg and liqueur; beat well. Pour into crust. Combine remaining 1 tablespoon flour, 1 tablespoon sugar, and cinnamon in a medium b owl; add sliced apple to cinnamon mixture, and toss gently. Overlap slices in a circle over cream cheese mixture; sprinkle with remaining 1/4 cup hazelnuts. Bake at 350 degrees for 50 minutes or until cheese mixture is set.   Winemaster's Suggestion: Biltmore Estate Blanc de Blancs Source: Biltmore, Asheville, North Carolina CHIPOTLE-APPLE CHUTNEY   ~Shared by Ann, Mims, FL Serve this sweet and spicy chutney over roasted or grilled pork tenderloin for a delicious fall combination.   Ingredients: • 1/4 cup water • 1/4 cup apple cider vinegar • 1/4 cup sugar • 2 tablespoons lime juice • 2 chopped chipotle peppers (canned) • 4 apples peeled and cut in small dice Method: Boil together the water, vinegar, sugar, lime juice and finely chopped chipotle peppers. Reduce the heat to a simmer. Add the diced apples and cook until the apples are tender and the liquid is reduced to coat. If the apples are done but the liquid is too watery, remove the apples, return the liquids to reduce until syrupy, and then add back the apples. Let cool to room temperature and serve with roasted or grilled pork tenderloin.   Winemaster's Suggestion: Biltmore Limited Release Malbec   Source: Biltmore, Asheville, North Carolina PUMPKIN CHEESECAKE ~Shared by Ann, Mims, FL Crust: 56 reduced-fat vanilla wafers (about 8 ounces) 1 tablespoon butter or stick margarine, melted Cooking spray Filling: 3 (8-ounce) blocks fat-free cream cheese, softened 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon salt Dash of allspice 2 teaspoons vanilla extract 4 large eggs 1 (15-ounce) can pumpkin Preheat oven to 400F. To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400F for 10 minutes; cool on a wire rack. Reduce oven temperature to 325F. To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well. Pour cheese mixture into prepared crust; bake at 325F for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours. Yield: 16 servings (serving size: 1 slice) CALORIES 256 (34% from fat); FAT 9.8g (sat 5.3g,mono 2.9g,poly 0.5g); IRON 1.2mg; CHOLESTEROL 86mg; CALCIUM 172mg; CARBOHYDRATE 29.3g; SODIUM 479mg; PROTEIN 11.4g; FIBER 1.4g Source: www.recipedujour.com SPICY ORANGE CIDER ~Shared by Mary S., Nashville, TN Ingredients: 1 tablespoon orange flavored breakfast drink dash ground cinnamon dash ground nutmeg 2/3 cup hot apple cider or juice 1 lemon slice In a heat proof mug stir together drink powder and spices. Add the hot cider and stir well. Float the lemon slice on top. This makes one serving, so fix per cup! AUTUMN PUNCH ~Shared by Mary S., Nashville, TN Ingredients: 3 quarts cider 3 cups pineapple juice 1 can frozen orange juice (6 ounces) A 6 inch cinnamon stick, broken into pieces 1 tsp. whole cloves 1 2 liter of ginger ale Combine all ingredients except the ginger ale. Heat to boiling. Simmer 15-20 minutes and remove from heat. Cool. Add ginger ale. Float the orange slices on top of the punch. HOT CRANBERRY CITRUS PUNCH ~Shared by Mary S., Nashville, TN 1 cup sugar 1 cup water 12 whole cloves 2 sticks of cinnamon (2 inches long) 3 quarts orange juice (can use 2 cans frozen) 1 quart cranberry cocktail 3 oranges extra cloves Stud the oranges with several cloves and place in a baking dish. Bake at 325 degrees for 3 hours. Meanwhile, mix the sugar, water, 12 cloves and cinnamon in a pan and heat. Remove the spices. When the oranges are almost done, add the juices and heat through. Pour into a punch bowl and add the oranges with any juices from the pan. You can heat in a crockpot as well. APPLE CIDER TEA ~Shared by Mary S., Nashville, TN Ingredients: 1 1/2 cups brewed black tea 1 1/2 cups apple cider 2 tablespoons honey 2 orange slices 1 small cinnamon stick 1/8 tsp. ground nutmeg Simmer all but the tea for ten minutes. Add the tea and serve with the orange slices. Makes 3 cups. Easily doubles. HOT SPICED WINE ~Shared by Mary S., Nashville, TN Ingredients: 2 tsp. allspice, whole 3/4 cup grated lemon peel 3" long cinnamon stick 1 bottle burgundy wine (3 cups) 3/4 cup raisins 1/2 cup sugar Tie the spices in a square of cheesecloth with kitchen string or tear a little piece of the cheesecloth to use as a tie. Mix all ingredients together and simmer until heated through. Remove raisins and spices before serving. BEEF VEGETABLE TORTELLINI SOUP ~Shared by Mary S., Nashville, TN Autumn's weather means cooler evenings so warm up your family with a bowl soup! 1 1/2 lb beef stew meat, cut into small pieces flour oil 2 tsp minced garlic 4 C. beef broth 1 lg. can of V-8 juice 1 tsp. basil 1 tsp oregano 1 can of green beans, drained 1 can of corn, drained 1 - 12 oz. bag of frozen vegetables that contains carrots, broccoli and cauliflower 1 lb of frozen cheese tortellini Place a large pot on the stove over medium heat. Add 3 TBSP. oil to the pot. Dredge stew meat in the flour; add to the pot along with the minced garlic. Brown meat all over. Add in beef broth, V-8 juice, seasonings and vegetables to the soup. Bring soup to a boil, and then reduce to a simmer for 45 minutes to 1 hour. Add frozen tortellini to the soup and continue to cook until the tortellini are tender and float to the top of the soup. Serve with a side of warm crusty bread to round out the meal. BUTTERNUT SQUASH CRISP ~Shared by Mary S., Nashville, TN   For the filling: 3 large eggs 3 cups cooked butternut squash, mashed 1-1/2 cup sugar 2 teaspoons baking powder 1 teaspoon vanilla 1/2 teaspoon salt 1/2 cup butter, at room temperature For the topping: 1/4 cup butter 3 cups crushed cornflakes 1/2 cup brown sugar 1/2 cup chopped pecans Pre-heat oven to 400 F and grease a 9 x 13 x 2" baking dish. In a mixing bowl with an electric mixer, beat eggs until lemon colored. Beat in the rest of the filling ingredients until mixture is homogenous. Place mixture in prepared baking dish and bake until set, about 20 minutes. Meanwhile, prepare the topping by mixing well all of the topping ingredients. Remove squash mixture from oven and evenly sprinkle the topping over the squash. Return to oven and bake another 10 to 15 minutes or until the topping crisps. Serves 8. FALL VEGETABLE MEDLEY ~Shared by Mary S., Nashville, TN 4 tablespoons olive oil 1 medium onion, coarsely chopped 4 garlic cloves, crushed Half a small head of Savoy cabbage, cored and chopped 4 small potatoes, peeled and sliced (we prefer Yukon Gold) 1 medium leek, white only, rinsed and cut into 4 sections 1 cup chicken stock Salt and freshly ground black pepper 1 cup fresh lima beans 1 tablespoon chopped basil or flat-leaf parsley Extra virgin olive oil, for garnish Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, cover, and cook until the onion becomes translucent, about 5 minutes. Add the cabbage, potatoes, leek, and stock, and season with salt and pepper. Cover and simmer for 15 minutes. Add the lima beans and basil. Cover and cook until the beans are fork-tender, about 10 minutes. Garnish each portion with extra virgin olive oil. Note: You can substitute other fall vegetables, like beet greens, Brussels sprouts, kale, and boiled cranberry beans. Serves 4. PUMPKIN RISOTTO ~Shared by Mary S., Nashville, TN 3 cups fresh pumpkin, peeled and cubed 4 shallots, chopped 5 cups chicken stock 2 cups Arborio rice 1/2 teaspoons powdered saffron (optional) 1 cup dry white wine 1 tablespoon chopped fresh sage 1/4 cup grated parmesan cheese salt & freshly ground black pepper, to taste Wrap cubed pumpkin in foil and bake at 350 F for 30 minutes. While it is baking, saute shallots in a little white wine, water or stock. In a separate pan, bring the stock to a boil, then reduce heat to simmer. In a food processor, puree pumpkin and set aside. Add rice to shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly until all the liquid has been absorbed. Add the pumpkin and 1 cup stock, stirring constantly. After that is absorbed, add the rest of the stock 1/2 cup at a time stirring constantly until absorbed until the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistency and just a little runny. When done remove from heat, add the sage, parmesan, salt and pepper to taste. Serve with white wine and crusty Italian bread. Serves 6. CURRIED SQUASH SOUP ~Shared by Mary S., Nashville, TN   2 medium acorn squash 2 tablespoons butter 1 medium onion, chopped 2 cups chicken stock salt and pepper to taste 2 to 3 teaspoons curry powder 1/3 cup 15% cream Pre-heat oven to 350 F. Wrap squash in aluminum foil and bake 50 minutes. In a large saucepan, melt butter and saute onions for 7 to 8 minutes. Add chicken stock and bring to a boil. Cut cooked squash in two and discard seeds. Scoop out flesh and process in a food processor until smooth. Transfer to a large pot and add heated chicken stock. Blend this mixture in the pot using a hand blender. (If you don't have a hand blender, you can do this in a regular blender) Add salt, pepper, and curry to taste. Heat through, but don't let the soup boil. Stir in cream just before serving. Serves 4. MASHED POTATO, RUTABAGA, AND PARSNIP CASSEROLE WITH CARAMELIZED ONIONS ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator   7 cups low-sodium chicken broth 3 pounds baking potatoes, peeled and cubed 1 1/2 pounds rutabagas, peeled and cubed 1 1/4 pounds parsnips, peeled and cubed 8 cloves garlic 1 bay leaf 1 teaspoon dried thyme 3/4 cup butter, softened 3 onions, thinly sliced salt and ground black pepper to taste   Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain. Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate. Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp. CREAM OF ASPARAGUS SOUP ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator   1/4 cup margarine 1 onion, chopped 3 stalks celery, chopped 3 tablespoons all-purpose flour 4 cups water 1 (10.5 ounce) can condensed chicken broth 4 tablespoons chicken bouillon powder 1 potato, peeled and diced 1 pound fresh asparagus, trimmed and coarsely chopped 3/4 cup half-and-half 1 tablespoon soy sauce 1/4 teaspoon ground black pepper 1/4 teaspoon ground white pepper   Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes. Puree soup in a food processor or blender in batches. Return to pot. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot. BETTY CROCKER FALL PORK DINNER ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator   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 1 tablespoon water 3 boneless pork loin chops, 1/2 inch thick   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 11x7-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. CHEESY BROCCOLI CASSEROLE ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator   1 pkg. (10 oz.) frozen chopped broccoli, thawed & drained 1 c. dairy sour cream 1 c. creamed cottage cheese 1/2 c. Bisquick baking mix 1/4 c. margarine or butter, melted 2 eggs 1 tomato (peeled & sliced thin) 1/4 c. grated Parmesan cheese   Instructions Grease 8 x 8 x 2 inch baking dish and spread broccoli in dish. Beat sour cream, cottage cheese, Bisquick, margarine and eggs with hand beater for 1 minute. Pour over broccoli. Arrange tomato slices on top; then sprinkle with Parmesan cheese. Bake until golden brown and when a knife is inserted halfway between center and edge comes out clean. Serves 6-8. Oven temperature 350 degrees. COWBOY STEW ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator   1 1/2 pounds ground beef 1 onion, chopped 1 (14.75 ounce) can cream-style corn 1 (15 ounce) can chili with beans 1 (15 ounce) can baked beans with pork 1 (15 ounce) can tomato sauce 1 (4 ounce) can diced green chiles   Crumble the ground beef into a large skillet or Dutch oven over medium-high heat. Add onion; cook and stir until beef is no longer pink. Drain off grease. Reduce heat to medium-low and stir in the corn, chili with beans, baked beans, tomato sauce and green chilies. Cover and simmer for 30 minutes, stirring occasionally. BLUE RIBBON PUMPKIN BREAD ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator   3 c. sugar 1 c. oil 4 eggs   Mix well: 1 tsp. cinnamon 1 tsp. nutmeg 2 tsp. baking soda 3 c. flour 2 c. pumpkin 2/3 c. water Sift and mix well with eggs and oil and sugar. Mix 1/2 cup additional flour with 1/2 cup raisins and 1/2 cup chopped walnuts. Add to batter. Pour into 3 small or 2 large bread pans. Bake at 350 degrees for about 1 hour or bake muffins for 20-25 minutes. CHOCOLATE CHIP PUMPKIN CAKE ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator   3/4 C. butter softened 1 1/2 C. sugar 1/2 C. packed brown sugar 2 eggs 1 t. vanilla extract 2 1/2 C. all purpose flour 1 t. baking powder 1 t. baking soda 1 t. ground cinnamon 1 (15 oz) can solid pack pumpkin 1 C. semi sweet chocolate chips 2 squares (1 oz each) unsweetened chocolate melted and cooled 3/4 C. finely chopped pecans divided   In a large mixing bowl cream butter and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder, bakig soda and cinnamon, add to the creamed mixture alternately with pumpkin.  Fold in the chocolate chips. Divide batter in half.  Stir melted chocolate into one portion.  In a well greased 10" fluted tube pan, sprinkle 1/2 C. pecans.  Spoon chocolate batter over pecans; top with pumpkin batter.  Sprinkle with remaining pecans. Bake at 325 for 65-70 minutes or until a toothpick inserted in the center comes out clean.  Cool for 15 minutes before removing from pan to a wire rack. MOLASSES SPICE MUFFINS ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator   1/2 cup butter, softened 1/2 cup white sugar 2 eggs 1/2 cup molasses 1 cup whole wheat flour 1 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon baking soda 2 tablespoons powdered buttermilk 1/2 cup water 1/2 cup raisins   Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups. Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks. MAKE ONCE, EAT TWICE LASAGNA ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator   1 (16 oz) pkg. lasagna noodles 3 lb. ground beef 3 (26 oz) jars spaghetti sauce 2 eggs beaten 1 1/2 lb. ricotta cheese 6 C. (24 oz) shredded Mozzarella cheese divided 1 T. dried parsley 1 t. salt 1/2 t. pepper 1 C. grated Parmesan cheese   Cook noodles according to package directions.  Meanwhile in a Dutch oven cook beef over medium heat until no longer pink; drain.  Remove from the heat; stir in spaghetti sauce.  In a large bowl combine the eggs, ricotta cheese, 4 1/2 C. mozzarella cheese, parsley, salt and pepper. Drain noodles.  Spread 1 C. of meat sauce in each of two greased 9x13 baking dishes.  Layer each with 3 noodles, 1 C. ricotta mixture and 1 1/2 C. meat sauce.  Repeat layers twice.  Top with Parmesan cheese and remaining mozzarella. Cover and freeze one lasagna for up to 3 months.  Cover and bake remaining lasagna at 375 for 45 minutes.  Uncover, bake 10 minutes longer or until bubbly.  Let stand for 10 minutes before cutting. To use frozen lasagna: Thaw in the refrigerator overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 375 for 60-70 minutes or until heated through.  Uncover, bake 10 minutes longer or until bubbly.  Let stand for 10 minutes before cutting. DELICIOUS MACARONI AND CHEESE ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 1 (8 ounce) package elbow macaroni 5 tablespoons butter 5 tablespoons all-purpose flour 1 quart warm milk (110 degrees F/45 degrees C) salt and pepper to taste 1 pinch cayenne pepper 1/4 pound cubed ham 5 ounces cubed Cheddar cheese 5 ounces mozzarella cheese, cubed 5 ounces Monterey Jack cheese, cubed paprika to taste Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In medium saucepan, melt butter and stir in flour to make a roux. Cook 1 to 2 minutes, stirring constantly, then whisk in warm milk a little at a time to make a white sauce. Bring to a boil, then reduce heat and simmer. Mix in salt, pepper, and cayenne, and stir frequently until sauce thickens. Remove pan from heat and stir in cheddar, mozzarella, jack and ham. Combine pasta with sauce and stir well. Pour into baking dish. Use paprika to make a decorative pattern on top. Bake 45 to 60 minutes, or until top is the desired crispiness. Let rest 20 minutes before serving. DISNEY GREAT NORTHERN BEAN SOUP ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 1/2 pound Dried great northern beans 10 cups Water 4 Chicken bouillon cubes 3/4 cup Celery, minced 1 cup Onion, minced 1 cup Carrot, minced 1 cup Smoked ham, minced 3/4 cup Tomato, minced 1/4 teaspoon Salt 1/4 teaspoon White pepper 1/4 teaspoon Ground thyme 1/4 cup Cornstarch dissolved in 2/3 cup Water Soundstage Restaurant, Disney-MGM Soak beans in water to cover overnight. Drain; rinse and place in lg soup pot with 10c fresh water and bouillon cubes. Bring to boil; reduce heat to simmer. Cook 1 hr until tender but firm on the inside. Add celelry, onions, and carrots; cook 30 mins until vegs are tender. Add ham, tomato, salt, pepper, and thyme; mix well. Cook 10 mins. Add cornstarch and water; simmer 5-10 mins until mixture thickens. Remove from heat, cool 10-15 mins. Mix well and serve THREE CHEESE PASTA BAKE ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium) 1 (8 ounce) package shredded two-cheese blend 1/3 cup grated Parmesan cheese 1 cup milk 1/4 teaspoon ground black pepper 4 cups cooked corkscrew-shaped pasta Mix soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta. Bake at 400 degrees F. for 20 min. or until hot. THE FIREHOUSE SPECIAL ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator   2 cans chicken broth 3 C. uncooked instant rice 4 T. butter divided 2 lb. ground beef 2 (12 oz) pkg. bulk spicy pork sausage 1 lb. sliced fresh mushrooms 3 garlic cloves minced 2 (10 oz) pkg. frozen chopped spinach thawed and squeezed dry 2 C. cottage cheese 8 eggs beaten 1 envelope onion soup mix 1 envelope leek soup mix 2 t. garlic powder 1 t. Creole seasoning 1/4 C. grated Parmesan cheese   In a large saucepan bring broth to a boil.  Stir in rice; cover and remove from the heat.  Let stand for 5 minutes.  Stir in 2 tablespoons butter; set aside.  Meanwhile in a large skillet, cook beef and garlic in remaining butter until tender; add to meat mixture.  Stir in the spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture. Divide between two greased 9x13 baking dishes, sprinkle with Parmesan cheese.  Cover and bake at 350 for 45 minutes.  Uncover; bake 10-15 minutes longer or until heat through. PORK ROAST WITH ROSEMARY AND GARLIC ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 3 pounds pork loin roast ***Marinade*** 1/3 cup apple cider vinegar 1/3 cup apple juice 1/3 cup olive oil 4 cloves garlic minced 2 tablespoons fresh rosemary 1 teaspoon salt 1 teaspoon pepper 3 tablespoons sugar ***Sauce*** 2 cups defatted pork stock 2 tablespoons fresh rosemary 4 cloves garlic, minced 1 cup sliced mushrooms 2 tablespoons butter Mix all marinade ingredients together. Pour into re-closeable plastic bag. Add pork loin and marinate overnight. Remove roast from marinade and reserve marinade for use in sauce. Bake pork loin in convection oven for 1 1/2 Hour at 250degrees F. Mean while, in a large sauté pan, mix 1 cup stock and 1/2 reserved marinade. Add spices and simmer until reduced to 1/4. Add rest of stock and marinade and simmer until reduced to 1/2. Strain sauce, add mushrooms and simmer until done. Over low heat, stir in butter until completely melted and emulsified, Remove loin from oven and allow to stand 15 minutes before slicing. Slice in to 3/4 inch slices and drizzle sauce over meat. TEXAS COWBOY STEW ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 2 pounds ground beef 2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces 2 cloves garlic, chopped 1 onion, chopped 2 (14.5 ounce) cans peeled and diced tomatoes, drained 4 medium baking potatoes, peeled and diced 2 (15 ounce) cans pinto beans, with liquid 2 (15.2 ounce) cans whole kernel corn, with liquid 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid 1 (10 ounce) package frozen mixed vegetables 4 cups water 2 teaspoons ground cumin 2 teaspoons chili powder salt and pepper to taste Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot. Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets. CRANBERRY NUT BREAD ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 2 cups sifted all-purpose flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup white sugar 1 orange, juiced and zested 2 tablespoons butter, melted 1 egg, beaten 1 cup chopped walnuts 1 cup cranberries, quartered   1 1/2 cups confectioners' sugar 3 tablespoons butter, softened 1 tablespoon orange juice 1 tablespoon milk Preheat oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan. In a large bowl, combine flour, salt, baking powder, baking soda, and sugar. In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup. Stir into flour mixture. Fold in egg, walnuts and cranberries. Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely. To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny. Drizzle over bread; allow icing to set before slicing. TEXAS COWBOY CHILI BEANS ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 8 pounds beef chuck roast 2 (10 ounce) cans diced tomatoes with green chile peppers 1 large yellow onion, diced 2 tablespoons garlic powder 2 tablespoons ground cumin 2 (1.25 ounce) packages chili seasoning mix 3 cups dried pinto beans In a large stock pot over high heat, brown roast on all sides. Reduce heat to medium low and add the diced tomatoes with green chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until meat comes apart easily, about 3 to 4 hours. Meanwhile, rinse the pinto beans and soak them in a bowl of warm water. Remove cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1 1/2 hours, adding extra water as needed. Shred roast with fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes BEST ROLLS EVER ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 2 cups water 1 cup butter 1 cup white sugar 2 eggs 1/2 cup water 1 teaspoon white sugar 3 (.25 ounce) packages active dry yeast 1 teaspoon salt 7 1/2 cups self-rising flour In a large bowl place 2 cups water and butter or margarine. Microwave about 2 minutes. In another bowl, mix 1 cup sugar and eggs. In a separate cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and dissolve yeast in this. Mix butter water and sugar and eggs mixture together; add salt. Mix in yeast water. Stir in 7 to 7 1/2 cups flour. Mix well and let rise in the refrigerator overnight, covered. When ready to use, dump onto floured surface (DO NOT PUNCH DOWN!) and let warm to room temperature. LIGHTLY KNEAD! Only work in enough extra flour to handle. Shape into rolls and place on greased sheet(s). Let rest 30 minutes, or until doubled in size. Bake in a preheated 400 degree F (205 degrees C) oven until tops are golden. Brush with oil or butter immediately out of the oven AFRICAN-STYLE OXTAIL STEW ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 1 cup chopped celery 1 teaspoon minced garlic 1 (6 ounce) can tomato paste 2 cubes beef bouillon 10 cups water 6 whole black peppercorns 2 bay leaves 1/4 cup canola oil 3 pounds beef oxtail, cut into pieces 1 large onion, chopped salt and pepper to taste 1 (12 ounce) can kidney beans, drained 1/4 cup cornstarch dissolved in 1/2 cup water Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer. Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail. Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes. Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail. ALMOND-HONEY WHEAT BREAD ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 1 1/4 cups water (70 to 80 degrees F) 1/4 cup honey 2 tablespoons butter or margarine, softened 2 teaspoons salt 2 cups bread flour 2 cups whole wheat flour 2/3 cup slivered almonds, toasted 3 teaspoons active dry yeast In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). BAKED MACARONI AND CHEESE ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 1 (16 ounce) package elbow macaroni 1/2 cup evaporated milk 2 eggs 1 (8 ounce) container sour cream 1 teaspoon seasoning salt 1/2 teaspoon black pepper 1 1/2 cups shredded Cheddar cheese 1/2 cup grated Parmesan cheese 1 tablespoon butter Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top. Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done. Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

 

Heart Healthy

CLASSIC ITALIAN CHICKEN SOUP ~Shared by Treva, NC Serves: 8      Preparation time: 20 minutes Cooking time: 40 minutes   Ingredients:   6 chicken breasts with the bone, about 3 pounds total 12 cups low-sodium chicken broth 2 cups canned crushed Italian tomatoes 1 large onion, diced 3 carrots, peeled and thinly sliced 3 celery ribs, finely chopped 1 red bell pepper, seeded and diced 8 ounces orzo or other small, shaped pasta 4 cups chopped fresh spinach, escarole or kale 1/4 cup chopped fresh parsley 1/4 cup chopped fresh oregano Salt to taste Freshly ground black pepper   Directions:   Remove and discard the skin from the chicken breasts and place the breasts in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers.   Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.   Skim the fat from the broth and bring it back to a boil. Add the tomatoes, onion, carrots, celery and red pepper. Simmer until the vegetables are soft, about 5 minutes.   Add the orzo or other pasta and cook for 5 to 8 more minutes, until the pasta is al dente. Meanwhile, discard the bones from the chicken and chop the meat into small pieces.   Add the chicken, spinach, parsley and oregano to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of Italian bread.   Nutrition Facts Serving Size: 1 large bowl  Calories 284;  Total Fat 4 g;  Saturated Fat 2 g;  Protein 29 g;  Total Carbohydrate 33 g;  Dietary Fiber 4 g;  Sodium 385 mg;  Percent Calories from Fat 13%;  Percent Calories from Protein 42%;  Percent Calories from Carbohydrate 46% OLD-FASHIONED CHICKEN & DUMPLINGS ~Shared by Jim D., WA     Active Time:  45 Minutes Total Time:  1 Hour 6 servings (1 1/3 cups stew & 3 dumplings each) Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don’t use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts. INGREDIENTS For Old-Fashioned Chicken & Dumplings: 1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces 2/3 cup all-purpose flour 2 tablespoons canola oil, divided 2 large carrots, diced 2 stalks celery, diced 1 large onion, diced 1 tablespoon poultry seasoning 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 14-ounce cans reduced-sodium chicken broth 1 cup water 1 1/2 cups frozen peas, thawed For Dumplings: 1 cup whole-wheat pastry flour 1/2 cup all-purpose flour 1 teaspoon poultry seasoning 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup nonfat buttermilk Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk. DIRECTIONS Toss chicken with 2/3 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.   Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.   To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.   Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes. Nutrition Information 6 servings (1 1/3 cups stew & 3 dumplings each) - Facts Per Serving: Calories: 463 Fat. Total: 15g Carbohydrates, Total: 45g Cholesterol: 91mg Sodium: 629mg Protein: 34g Fiber: 6g % Cal. from Fat: 29% Fat, Saturated: 3g   Source: EatingWell Magazine GRANOLA-TOPPED PEAR CRISP ~Shared by Treva, NC 4 medium pears, peeled and thinly sliced 2 tablespoons cornstarch 1/2 cup peach preserves, warmed TOPPING: 1/3 cup all-purpose flour 1/3 cup sugar 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 3 tablespoons cold butter 1 cup granola with fruit and nuts Place pears in a large bowl; sprinkle with cornstarch and toss to coat. Gently stir in preserves just until combined. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine the flour, sugar, cinnamon, salt and nutmeg. Cut in butter until crumbly; stir in granola. Sprinkle over fruit mixture. Bake at 375° for 25-30 minutes or until topping is golden brown and fruit is tender. Serve warm. Yield: 8 servings. Nutrition Facts One serving: Calories: 244 Fat: 7 g Saturated Fat: 3 g Cholesterol: 11 mg Sodium: 132 mg Carbohydrate: 46 g Fiber: 3 g Protein: 2 g Source: Light & Tasty CROCKPOT CHICKEN NOODLE SOUP ~Shared by Maggie, TX INGREDIENTS 1 3-pound (1.4 kg) whole chicken, cut into 8 pieces 1 large onion, peeled and quartered 1 large carrot, peeled and quartered 3 sprigs flat-leaf parsley 1/2 teaspoon (2.5 ml) crushed dried thyme 1/2 teaspoon (2.5 ml) crushed dried marjoram 1/4 teaspoon (1.25 ml) freshly ground pepper 1 quart (1 L) canned no-salt, no-fat chicken broth 1 quart (1 L) boiling water 6 ounces (180 g) medium-wide noodles 4 ounces (120 g) button mushrooms, sliced 1/2 pound (240 g) fresh spinach, well washed and large stems removed DIRECTIONS Rinse and pat dry chicken. Place in a 5-quart (5 L) or larger crockery slow cooker. Place the onion, carrot, and parsley around chicken pieces. Sprinkle with thyme, marjoram, and pepper. Add chicken broth, cover, and cook on LOW for 7 to 8 hours or on HIGH for 2 1/2 to 3 hours. When chicken is done, remove from broth and cool for about 10 minutes, until cool enough to handle. Discard the onion, carrot, and parsley. Remove and discard the chicken skin and bones. Shred chicken and set aside. Skim off and discard all surface fat from the broth. If cooking on LOW, change setting to HIGH. Add the boiling water, noodles, and mushrooms. Cook until noodles are almost tender, about 5 minutes. Add spinach and continue to cook until noodles and tender and spinach wilts, about 3 minutes. Gently stir in shredded chicken and heat through. Ladle into wide, shallow soup bowls. Per serving: 285 calories (22% calories from fat), 31 g protein, 7 g total fat (1.8 g saturated fat), 24 g carbohydrates, 2 g dietary fiber, 72 mg cholesterol, 615 mg potassium, 121 mg sodium Diabetic exchanges: 4 lean protein, 1 1/2 carbohydrate (bread/starch) QUICK FALL MINESTRONE ~Shared by Treva, NC Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling. 1 tablespoon vegetable oil 1 cup chopped onion 2 garlic cloves, minced 6 cups vegetable broth 2 1/2 cups (3/4-inch) cubed peeled butternut squash 2 1/2 cups (3/4-inch) cubed peeled baking potato 1 cup (1-inch) cut green beans (about 1/4 pound) 1/2 cup diced carrot 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 4 cups chopped kale 1/2 cup uncooked orzo (rice-shaped pasta) 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 1/2 cup (2 ounces) grated fresh Parmesan cheese   Heat the oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 2 1/2 minutes or until tender. Add broth and the next 7 ingredients (broth through salt); bring to a boil. Reduce heat, and simmer 3 minutes. Add kale, orzo, and beans; cook 5 minutes or until orzo is done and vegetables are tender. Sprinkle with cheese.   Yield:  8 servings (serving size: 1 1/2 cups soup and 1 tablespoon cheese) CALORIES 212 (21% from fat); FAT 5g IRON 1.9mg; CHOLESTEROL 5mg; CALCIUM 164mg; CARBOHYDRATE 36g; SODIUM 961mg; PROTEIN 9.6g; FIBER 3.9g   Source: Cooking Light, OCTOBER 2003 Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

 

Diabetic Choices

PEAR AND APPLE SAUCE ~Shared by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS -  2 ripe Anjou or Bosc pears -  2 Granny Smith or Golden Delicious apples -  1/2 cup fresh cranberries -  2 tablespoons frozen orange juice concentrate -  1 cinnamon stick -  1/2 teaspoon pure vanilla extract -  1/4 teaspoon freshly grated nutmeg -  4 walnut halves DIRECTIONS Cut pears and apples in half and core. Place in a medium-size saucepan with remaining ingredients except walnuts and bring to a boil. Reduce heat, cover and simmer over low heat 10 to 20 minutes until fruit is tender. Discard cinnamon stick. Strain through food mill and serve warm or chilled, topped with a walnut half. Source: Light and Easy Diabetes Cuisine by Betty Marks VEGETABLE BEEF BARLEY SOUP ~Shared by Mary S., Nashville, TN Yield: 4 Servings INGREDIENTS -  1 tablespoon vegetable oil -  2 teaspoons crushed garlic -  1 medium onion, diced -  2 celery stalks, diced -  2 carrots, diced -  2 cups sliced mushrooms -  3-1/2 cups beef stock -  1/3 cup barley -  2 small potatoes, peeled and diced -  4 oz. stewing beef, diced -  2 tablespoons chopped fresh parsley DIRECTIONS In large non-stick saucepan, heat oil; saute garlic, onion, celery, carrots and mushrooms until tender, approximately 10 minutes. Add stock, barley, potatoes and beef; cover, reduce heat and simmer approximately 50 minutes or until barley and potatoes are tender, stirring occasionally. Nutritional Information Per Serving (1/4 of recipe): Calories: 208, Fat: 5 g, Carbohydrate: 31 g, Fiber: 4 g, Protein: 11 g, Sodium: 1009 mg, Cholesterol: 13 mg Source: The Best Diabetes Cookbook by Katherine Younker BAKED APPLES BURNETTE ~Shared by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS -  4 MacIntosh or Rome apples -  2 tablespoons raisins -  1 tablespoon sunflower seeds -  1/2 teaspoon ground cinnamon -  1/4 teaspoon freshly grated nutmeg -  Few drops pure vanilla extract -  1/4 cup water -  1 tablespoon frozen orange juice concentrate DIRECTIONS Preheat oven to 375 degrees F. Core apples and peel away about 1/2 inch of skin from top of each. Prick each a few times with a fork. Fill each core with raisins, sunflower seeds, cinnamon, nutmeg and a drop of vanilla. Place apples in a baking dish and add water mixed with orange juice. Bake 30 to 35 minutes until apples are soft, basting occasionally with liquid. Serve warm or chilled with syrup. Nutritional Information Per Serving: Calories: 96, Cholesterol: 0 mg, Carbohydrate: 22 g, Protein: 1 g, Sodium: 2 mg, Fat: 1 g Diabetic Exchanges: 1-1/2 Fruit Source: Light and Easy Diabetes Cuisine by Betty Marks ROAST CHICKEN WITH CORN BREAD STUFFING ~Shared by Mary S., Nashville, TN   Yield: 6 servings INGREDIENTS -  1 roasting chicken (about 3 pounds)  -  Vegetable cooking spray -  1-1/2 teaspoons dried rosemary leaves, divided -  1-1/2 cups thinly sliced celery -  3/4 cup chopped onion -  1/4 cup coarsely chopped pecans, optional -  3/4 teaspoon dried sage leaves -  1/4 teaspoon dried thyme leaves -  3 cups corn bread stuffing mix -  1-1/2 cups reduced-sodium chicken broth -  Salt and pepper, to taste -  2 egg whites or 1/4 cup no-cholesterol real egg product DIRECTIONS Spray chicken with cooking spray; sprinkle with 1 teaspoon rosemary. Roast chicken on rack in roasting pan at 375 F. until meat thermometer inserted in thickest part of thigh, away from bone, registers 170 degrees (chicken leg will move freely and juices will run clear), about 1-1/2 hours. Let chicken stand 10 minutes before carving. While chicken is cooking, spray medium skillet with cooking spray; heat over medium heat until hot. Saute celery, onion, and pecans until vegetables are tender, 3 to 5 minutes. Stir in sage, thyme, and remaining 1/2 teaspoon rosemary; cook over medium heat 1 to 2 minutes. Add vegetable mixture to stuffing mix in large bowl; add chicken broth and toss. Season to taste with salt and pepper. Mix in egg whites. Spoon stuffing into greased 2-quart casserole. Bake, covered, in oven with chicken during last 30 to 45 minutes roasting time. Nutritional Information Per Serving (1/6 of recipe): Calories: 258, Fat: 6.1 g, Saturated Fat: 1.6 g, Cholesterol: 57.9 g, Sodium: 548 mg, Protein: 24.4 g, Carbohydrate: 25.3 g Diabetic Exchanges: 1/2 Vegetable, 1-1/2 Bread/Starch, 2-1/2 Meat Source: 1,001 Delicious Recipes for People with Diabetes SLOW-COOKED BEEF, BARLEY, AND VEGETABLE SOUP ~Shared by Mary S., Nashville, TN   Yield: 11 servings INGREDIENTS -  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 DIRECTIONS 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, Carbohydrate: 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 Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

 

For Two

MAPLE-GLAZED ACORN SQUASH ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP With the glaze of maple syrup and brown sugar, the squash becomes pleasantly sweet. This is comfort food, easy to prepare and a tasty pairing with a pork entree. INGREDIENTS 1 medium acorn squash, halved 1-1/2 cups water 1/4 cup maple syrup 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt DIRECTIONS Scoop out and discard seeds from squash. Place cut side down in a 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 45 minutes. Drain water from pan; turn squash cut side up. Combine the syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, for 10 minutes or until glaze is heated through. Yield: 2 servings. Nutrition Facts One serving: 1/2 squash Calories: 251 Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 311 mg Carbohydrate: 65 g Fiber: 4 g Protein: 2 g Source: Reminisce PORK-STUFFED ACORN SQUASH ~Shared by Maggie, TX Prep: 20 min. Bake: 1 hour 10 min. Ingredients Nonstick spray coating 1  small acorn squash (about 1 pound total) 6-ounces lean ground pork or turkey 1/4  cup chopped celery 1/4  cup chopped onion 1/4  teaspoon salt 1/4  teaspoon curry powder Dash ground cinnamon 1/2  cup unsweetened applesauce 1  slice raisin bread or whole wheat bread, cubed (3/4 cup) Directions Spray a 2-quart square baking dish with nonstick coating. Halve squash; discard seeds. Place squash, cut side down, in baking dish. Bake, uncovered, in a 350 degree F. oven for 50 minutes. Meanwhile, for stuffing, in a skillet cook pork, celery, and onion until meat is brown and vegetables are tender. Drain off fat. Stir in salt, curry powder, and cinnamon; cook 1 minute more. Stir in applesauce and bread cubes. Turn squash cut side up in dish. Place stuffing in squash halves. Bake, uncovered, 20 minutes more. Makes 2 servings. Nutrition Facts Calories 306, Total Fat (g) 8, Cholesterol (mg) 63, Sodium (mg) 384, Carbohydrate (g) 38, Protein (g) 23 Source: Better Homes & Gardens magazine CROCKPOT BEEF STEW FOR TWO ~Shared by Maggie, TX Ingredients     * 8  ounces beef chuck roast, cut into 1-inch cubes     * 1  cup no-salt-added tomato juice     * 1/2  cup canned reduced-sodium chicken broth     * 1/2  cup chopped potato     * 1/2  cup chopped carrot     * 1/2  cup frozen cut green beans     * 1/2  cup chopped celery     * 2  teaspoons quick-cooking tapioca     * 1/2  teaspoon dried thyme, crushed     * 1/8  teaspoon salt     * 1/8  teaspoon pepper     * 1  clove garlic, minced Directions 1. Combine beef, tomato juice, broth, potato, carrot, frozen green beans, celery, tapioca, thyme, salt, pepper, and garlic in a 1-1/2-quart slow cooker. 2. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours. If no heat setting is available, cook for 9 to 10 hours. Makes: 2 servings Nutrition Facts     * Calories 246,     * Total Fat (g) 4,     * Saturated Fat (g) 1,     * Cholesterol (mg) 67,     * Sodium (mg) 486,     * Carbohydrate (g) 22,     * Fiber (g) 4,     * Protein (g) 28,     * Vitamin A (DV%) 0,     * Vitamin C (DV%) 66,     * Calcium (DV%) 6,     * Iron (DV%) 24,     * Starch (d.e.) 1,     * Vegetables (d.e.) 1.5,     * Very Lean Meat (d.e.) 3,     * Fat (d.e.) .5,     * Percent Daily Values are based on a 2,000 calorie diet Source: Better Homes & Gardens magazine Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

 

Publisher's Choice

SWEET POTATO AND HOMINY STEW Prep: 30 min. Cook: 25 min. Ingredients     * 6  cloves garlic, minced     * 1  medium onion, chopped     * 1  Tbsp. olive oil     * 2  14-oz. cans reduced-sodium chicken broth     * 2  cups water     * 3  sweet potatoes, peeled and chopped ( 5 cups)     * 1  Tbsp. chili powder     * 1  tsp. dried oregano, crushed     * 1  tsp. ground cinnamon     * 1  tsp. ground cumin     * 2  14.5- to 15.5- oz. golden hominy, rinsed and drained     * 1  large red sweet pepper, coarsely chopped     * 1  18-oz. tub refrigerated barbecue sauce with shredded pork     *   Cilantro     *   Lime wedges     *   Cumin Polenta (optional) (recipe below) Directions 1. In saucepan or Dutch oven cook garlic and onion in hot oil until tender. Stir in broth and water; add sweet potatoes, chili powder, oregano, cinnamon, and cumin. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in hominy, red pepper, and shredded pork. Cook and stir 5 minutes or until heated through. 2. Serve with cilantro, lime wedges, and Cumin Polenta. Makes 8 servings. Cumin Polenta: In large heavy saucepan combine 2, 14-oz. cans reduced-sodium chicken broth and 2 teaspoons ground cumin; bring to boiling. Reduce heat; gradually whisk in 1 cup yellow cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in 1/2 cup whole milk and 1 tablespoon butter. Season with salt and pepper. Nutrition Facts     * Total Fat (g) 5,     * Saturated Fat (g) 1,     * Cholesterol (mg) 17,     * Sodium (mg) 994,     * Carbohydrate (g) 41,     * Fiber (g) 5,     * Protein (g) 11, Source: Better Homes & Gardens magazine FIVE-VEGGIE, FOUR-CHEESE LASAGNA This chock-full lasagna satisfies vegetarians and is hearty enough to satisfy meat-and-potatoes types. We like to keep this dish on hand in the freezer; well wrapped it will keep for up to four months. Ingredients Salt 8 ounces uncooked lasagna noodles 3 tablespoons extra virgin olive oil, plus additional for drizzling 6 ounces portobello mushrooms, sliced into 1/4-inch-thick pieces 1 medium zucchini, sliced lengthwise into 1/4-inch-thick strips 1 red onion, sliced into 1/4-inch-thick rings Freshly ground black pepper 1 14-ounce can artichoke hearts, drained and quartered 1 10-ounce package frozen chopped spinach, thawed, all excess water squeezed out 1 26-ounce jar spaghetti sauce 8 ounces ricotta cheese 4 ounces provolone cheese, shredded (about 1 cup) 4 ounces Parmesan cheese, freshly grated (about 1 cup) 8 ounces fresh mozzarella cheese, thinly sliced (about 2 cups) Directions Preheat oven to 375°. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente; drain well. Arrange noodles in a single layer on a dish towel-lined baking sheet. Drizzle lightly with olive oil; set aside. Spread the mushrooms on a baking sheet. On a separate baking sheet, spread the zucchini and onion in a layer. Drizzle 1 1/2 tablespoons oil over each; season with salt and pepper. Roast until golden and caramelized (25 minutes for the mushrooms and 35 minutes for the zucchini and onion); cool. In a bowl, combine the vegetables with the artichoke hearts and spinach. In a small saucepan, heat the sauce over medium heat for 5 minutes. Spread one-fourth of the sauce over the bottom of a 13x9-inch baking pan. Top with a single layer of lasagna noodles (about one-third), one-third of the ricotta, and an additional one-fourth of the sauce. Spread half the vegetable mixture on top of the sauce, then layer one-third of the provolone, Parmesan, and mozzarella on top of the vegetables. Layer on another one-third of the pasta, another one-fourth of the sauce, the remaining vegetable mixture, and another one-third of all the cheeses. Top with remaining pasta, sauce, and cheeses. Cover the lasagna loosely with foil. Bake 40 to 45 minutes or until bubbling and golden. Remove the foil, increase the oven temperature to 450°, and continue baking about 10 minutes more or until the cheese is brown around the edges. Let stand for at least 10 minutes before serving. Source: The Deen Bros. Y'all Come Eat GIBLET GRAVY Prep: 15 minutes Cook: 90 minutes Ingredients     *   Whole turkey or chicken     * 4  ounces turkey or chicken giblets plus the neck     * 1  stalk celery with leaves, cut up     * 1/2  small onion, cut up     *   Pan drippings from roasted turkey or chicken     * 1/4  cup all-purpose flour     * 1/4  teaspoon salt     * 1/8  teaspoon black pepper Directions 1. Roast turkey or chicken. Rinse giblets and neck. Refrigerate liver until needed. In a medium saucepan combine remaining giblets, neck, celery, onion, and enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Add liver. Simmer, covered, for 20 to 30 minutes more for turkey (5 to 10 minutes more for chicken) or until tender. Remove giblets and finely chop. Discard neck. Strain broth Discard vegetables. Cover and chill giblets and broth while turkey or chicken roasts. 2. Transfer roast turkey or chicken to a serving platter; pour pan drippings into a large measuring cup. Skim and reserve fat from drippings. Pour 1/4 cup of the fat* into a medium saucepan (discard remaining fat). Stir in flour, salt, and pepper. 3. Add enough reserved broth to remaining drippings in the measuring cup to equal 2 cups. Add broth mixture all at once to flour mixture in the saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in chopped giblets. Heat through. 4. Makes 2-1/2 cups 5. *Note: If there is no fat, use 1/4 cup melted butter. Nutrition Facts     * Calories 85,     * Total Fat (g) 7,     * Saturated Fat (g) 4,     * Monounsaturated Fat (g) 2,     * Polyunsaturated Fat (g) 0,     * Cholesterol (mg) 56,     * Sodium (mg) 150,     * Carbohydrate (g) 3,     * Total Sugar (g) 0,     * Fiber (g) 0,     * Protein (g) 3,     * Vitamin A (DV%) 0,     * Vitamin C (DV%) 1,     * Calcium (DV%) 1,     * Iron (DV%) 6,     * Very Lean Meat (d.e.) .5,     * Fat (d.e.) 1.5,     * Percent Daily Values are based on a 2,000 calorie diet Source: Better Homes & Gardens magazine CREAMY BRUSSELS SPROUTS This recipe will make a non-veggie eater look (and taste!) twice. You may substitute fresh green beans with equally tasty results. Prep: 15 minutes Bake: 20 minutes Cook: 12 minutes Ingredients     *   Nonstick cooking spray     * 1  medium onion, quartered and thinly sliced     * 3  cloves garlic, minced     * 3  Tbsp. butter     * 2  lb. Brussels sprouts, trimmed and halved, or green beans, trimmed     * 1  tsp. snipped fresh thyme or 1/4 tsp. dried thyme, crushed     * 3/4  cup reduced-sodium chicken broth     * 3/4  cup whipping cream     * 1/4  tsp. ground nutmeg     * 1/2  cup finely shredded Parmesan cheese or Pecorino Romano cheese     * 1/4  tsp. salt     * 1/8  tsp. ground black pepper Directions 1. Preheat oven to 350F. Lightly coat a 1-1/2-quart oval gratin baking dish or baking dish with nonstick cooking spray. 2. In a 12-inch skillet cook onion and garlic in butter over medium heat for 3 minutes or until softened. Stir in Brussels sprouts and thyme. Cook for 4 minutes or until onions begin to brown. Add broth. Bring to boiling. Cook, stirring occasionally, for 3 to 4 minutes or until broth is nearly evaporated. Add whipping cream and nutmeg. Cook for 4 minutes or until mixture begins to thicken. Transfer to prepared baking dish. Stir in half of the cheese, all of the salt, and pepper. Sprinkle with remaining cheese. 3. Bake, uncovered, 20 to 25 minutes or until Brussels sprouts are tender. Makes 8 to 10 servings. Nutrition Facts     * Calories 193,     * Total Fat (g) 14,     * Saturated Fat (g) 9,     * Monounsaturated Fat (g) 4,     * Polyunsaturated Fat (g) 1,     * Cholesterol (mg) 46,     * Sodium (mg) 279,     * Carbohydrate (g) 13,     * Total Sugar (g) 3,     * Fiber (g) 5,     * Protein (g) 7,     * Vitamin A (DV%) 0,     * Vitamin C (DV%) 163,     * Calcium (DV%) 13,     * Iron (DV%) 9,     * Percent Daily Values are based on a 2,000 calorie diet Source: Better Homes & Gardens magazine CREAMY CHOCOLATE FUDGE This makes great gifts for co-workers and family members. Also nice tucked into a pretty dish for the hostess when you attend a holiday gathering. 1 jar (7 1/2 to 13 oz.) marshmallow cream 1 1/2 c. sugar 2/3 c. evaporated milk 1/4 c. butter 1/2 tsp. salt 1 (12 oz.) pkg. Nestles' Toll House Semi Sweet Chocolate Morsels 1/2 c. chopped nuts 1 tsp. vanilla In medium saucepan, combine marshmallow creme, sugar, evaporated milk, butter and salt. Bring to full boil stirring constantly over moderate heat. Boil 5 minutes, stirring constantly over medium heat. Remove from heat. Add chocolate morsels; stir until mixture is smooth. Stir in nuts and vanilla. Pour into foil lined 8 inch square pan. Chill until firm. Makes 2 1/4 pounds candy. CHICKEN TETRAZZINI BAKE Sage imparts a wonderfully homey flavor to this family-pleasing casserole. Your house will smell divine! 1/2 cup sliced onion 1/4 cup margarine or butter 1/4 cup flour 1/2 tsp. salt 1/2 tsp. ground sage 1/2 tsp. pepper 2 cups chicken broth 1 cup milk 4.5 oz. jar sliced mushrooms, drained 3 cups cubed cooked chicken or turkey 1/2 cup chopped fresh parsley 1/3 cup grated Parmesan cheese 7 oz. pkg. spaghetti, cooked and drained 2 oz. jar sliced pimiento, drained 2 oz. (1/2 cup) shredded Swiss cheese Heat oven to 350. In large saucepan over medium heat, cook onion in margarine until tender. Stir in flour, salt, sage and pepper; cook until bubbly. Stir in broth, milk and mushrooms. Cook and stir until mixture boils and is slightly thickened. Stir in remaining ingredients except Swiss cheese. Spoon into ungreased 12x8-inch (2-quart) baking dish; sprinkle with Swiss cheese. Bake uncovered at 350 for 20 to 30 minutes until hot and bubbly. If desired, sprinkle with chopped fresh parsley. 6 to 8 servings. Source: Pillsbury Classic Cookbooks, June 1992 (#136) Picnics & Potlucks CARAMEL-PECAN PUMPKIN PIE Imagine serving this pie to your guests on Thanksgiving as a nice change from plain 'ol pumpkin pie. 1 pastry for single-crust pie 2 slightly beaten eggs 1/4 cup half-and-half, light cream or milk One 15 oz. can pumpkin 3/4 cup granulated sugar 1 T. all-purpose flour 1 tsp. finely shredded lemon peel 1/2 tsp. vanilla 1/4 tsp. ground cinnamon 1/4 tsp. salt 1/4 tsp. ground nutmeg 1/8 tsp. ground allspice 1/2 cup packed brown sugar 2 T. butter, softened 1/2 cup chopped pecans   Prepare, roll out pastry. Line a 9-inch pie plate with pastry. Trim, crimp edge as desired. In a large bowl stir together eggs, pumpkin, half-and-half or milk. Stir in granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover edge of pie with foil to prevent overbrowning. Bake at 375, 25 minutes. In a medium bowl stir together brown sugar, pecans, butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake 20 minutes more until a knife inserted near center comes out clean, topping is golden, bubbly. Cool on a wire rack. Cover, refrigerate within 2 hours. HOLIDAY POTATOES 8 potatoes, med-large size 1 can (10-ish oz) Cream of Chicken Soup 1 stick (1/2 cup) butter, divided 1 pint (16 oz) sour cream 1 + 1/3 cups shredded cheddar cheese 1/4 cup chopped green onion salt & pepper to taste 3-4 Tblsp bread crumbs OR cornflake crumbs Lightly scrub potatoes, do not peel, and cook (I use a steamer) After the potatoes have cooled, peel and then grate into a large bowl. Heat Cream of Chicken soup with 1/4 cup (1/2 stick) of the butter over low heat, stirring to blend. Add to potatoes, along with sour cream, cheese, onion, salt and pepper. Stir thoroughly. Use 1 Tablespoon of the butter to grease a 9 x 13 pan and spoon your potato mixture in. Melt the remaining 3 Tablespoons of butter and stir in the bread crumbs or cornflake crumbs, and sprinkle over the potato mixture. Bake at 350 for 45 minutes. CORN BREAD DRESSING Ingredients: 2 1/2 cups chopped celery 1 1/4 cups chopped onion 10 tablespoons butter 7 1/2 cups coarsely crumbled corn bread 2 1/2 cups soft bread crumbs 4 teaspoons rubbed sage 4 teaspoons poultry seasoning 2 eggs, lightly beaten 1 1/3 cups chicken broth Directions: In a large skillet, saute celery and onion in butter until tender; transfer to a large bowl. Add the corn bread, bread crumbs, sage and poultry seasoning. Combine eggs and broth; add to corn bread mixture, stirring gently to mix. Transfer to a greased 2-qt. baking dish. Cover and bake at 325 F for 30 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 165 F and stuffing is lightly browned. Editor's Note: To stuff poultry, use 1/2 cup egg substitute for the eggs. This is suitable to stuff a 12-to-14-pound turkey. Serving Size: Makes 12 Servings (9 Cups) Source: "The Taste of Home Cookbook" VEGETABLE CASSEROLE Perfect for potluck gatherings. 1 (16 ounce) bag of frozen vegetables, mixed 1 large onion 4 tablespoons of butter or margarine 1 can of cream of mushroom soup 1 cup of sour cream 1-1/2 cups of seasoned croutons, divided Thaw vegetables and saute with onion in 3 tablespoons of butter for three minutes. Add soup and sour cream, mix well. Add 1 cup of croutons, mix well. Pour mixture into buttered 1 1/2 quart cassarole dish. Heat remaining croutons in 1 tablespoon of butter or margarine until well coated. Sprinkle croutons on top of casserole. Bake at 350 degrees for about 30 minutes or until bubbly. Makes 4 to 6 servings BACON-CHEDDAR PINWHEELS Ranch dressing perks up a crowd-pleasing, cheesy crescent appetizer. Prep: 15 Min Ready in: 35 Min 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 2 tablespoons ranch salad dressing 1/4 cup real bacon pieces or 4 slices bacon, crisply cooked, crumbled 1/2 cup finely shredded Cheddar cheese (2 oz) 1/4 cup chopped green onions 1. Heat oven to 350´F. Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal. 2. Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. 3. Starting with one short side, roll up each rectangle; press edge to seal.. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. 4. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm. Makes 16 appetizers Nutritional Info Per 1 Appetizer: Calories 80, Calories from Fat 45, Total Fat 5 g, Saturated 2 g, Cholesterol 5 mg, Sodium 230 mg, Total Carbohydrate 7 g, Dietary Fiber 0 g, Sugars 2 g, Protein 2 g Diet Exchange: 1/2 Starch, 1 Fat Source: Pillsbury PUMPKIN COBBLER 3 eggs, beaten 15-oz can pumpkin 12-oz can evaporated milk 1 cup sugar 1/8 tsp salt 1 tsp ground ginger 1 1/2 tsp cinnamon 1 tbsp vanilla 18 1/2 oz pkg yellow cake mix 1 1/4 cup margarine, melted 1 cup chopped nuts Preheat the oven to 350 F. Mix the first eight ingredients together. Pour into an ungreased 13 x 9 inch baking pan. Sprinkle the cake mix over the top. Drizzle with the margarine. Bake for 25 minutes. Top with the nuts. Bake for an additional 15 minutes. Makes 15 to 18 servings Source: Gooseberry Patch

 

A to Z Readers' Family-Owned Business Guide

GOURMET MADE EASY First Edition Now on CD CD Price: $8.95 Free shipping PayPal preferred. Check ok.  philmn@charter.net HOMEMADE TRUFFLES AND BONBONS Phil has also written a book entitled Homemade Truffles and BonBons. It includes many recipes as well as sources for supplies. Books Can Be Purchased at: http://stores.lulu.com:80/store.php?fAcctID=1489338 PHIL'S CREATIVE CHOCOLATES Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.

 

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The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday. The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends. Handy Links A Vote of thanks for this Publication Tell a friend about this Ezine A to Z Recipes Website Contact Publisher Submit a Recipe A to Z Recipes Website Archives A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation A to Z Recipes QT Discussion Forum Subscription information This issue was sent to [%Email%]. To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message. *Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask EZezine to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. EZezine will help remove emails of people wishing to leave (and those the publisher requests be removed, of course). To subscribe or unsubscribe to this newsletter: Subscribe Unsubscribe Email:   powered by EZezine