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Today's Issue

Publisher's Desk Just a Pinch of Kindness Food For Thought Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Regional Recipes Recipe Reviews, Reader Comments Reader Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice 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

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I sure wish I had some good news to share but I'm short on it. I suppose being on this side of the daisies is good so... there you have it! Our current Monthly Theme topic is Heavenly Holiday Cookies. This theme is in memory of our pal, Linda G., who played such an important role in this publication for years. She was a wonderful wife and mother who loved baking cookies for her family during the holidays. Visit the Monthly Theme - Recipe Submission section for details and links to be used in sharing your recipes. Thanks! Today's issue contains about 85 recipes from our last Monthly Theme topic of Cooking on a Shoestring Recipes. We received a wide variety of recipes from some regulars and well as a new face. Here are the names of the readers whose submissions are shared in this issue: Mary H., Montreal, Canada Luanne, FL Jim D., WA State Treva, NC Judy M., Montreal, Canada Anita K., Battle Ground, WA State Patricia, Charlevoix, MI Glenna, AL Leasa, Holstein, IA Pat, Merritt Island, FL Jean M., OH Mary S., Nashville, TN Bill Anatooskin, Burnaby, BC, Canada Johnny, LA Jean, Syracuse, NY Linda H., Rosharon, TX We'll see you here again on Wednesday, God willing. PS: The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet! These kind folks sent a donation to help with the bills: Joan, Savona, B.C. Anita K., Battle Ground, WA State Larry Holmes, Toronto, Canada

Just a Pinch of Kindness

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself! Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Food For Thought

Hmmm... ~Shared by Mary H., Montreal, Canada "During a political campaign, everyone is concerned with what a candidate will do on this or that question if he is elected except the candidate. He's too busy wondering what he'll do if he isn't elected." ~Everett McKinley Dirksen, 1896 - 1969 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 WINDOW ~Shared by Luanne, FL A young couple moved into a new neighborhood. The next morning while they were having breakfast, the young woman sees her neighbor hanging the wash outside.  "That laundry is not very clean," she said, "She doesn't know how to wash correctly. Perhaps she needs better laundry soap." Her husband looked on, but remained silent.  Every time her neighbor would hang the wash to dry, the young woman would make the same comment.  About a month later the woman was surprised to see a nice clean wash on the line and said to her husband, "Look, she has learned how to wash correctly, I wonder who taught her." The husband said, "I got up this morning and washed the windows." And so it is with life. What we see when watching others depends on the purity of the window through which we look.  Before we give any criticism, it might be a good idea to check our state of mind and ask ourselves if we are ready to see the good rather than to be looking for something in the person we are about to judge. 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?

YOGURT USES ~Shared by Jim D., WA State Put fruit yogurt in a small cup, place an ice-cream stick in it and Freeze for a tasty, low-calorie treat. Yogurt will stay fresh longer if stored upside-down in the refrigerator. Add salt to yogurt to liven up its flavor. To make yogurt cheese, line a coffee strainer with a filter and spoon In plain yogurt. Position a cup underneath as if making coffee. Cover The entire coffee strainer with plastic wrap and place in the Refrigerator overnight. Season the yogurt cheese the next morning. Add Minced chives, scallions, or dill to the yogurt cheese, and if Necessary, add salt and pepper. The cheese makes a great topping for Baked potatoes. Yogurt has a delicate consistency, so when combining yogurt with other Ingredients, gently fold or stir it into the mixture. To prevent yogurt from curdling when cooking, add either two Tablespoons of flour or one tablespoon of cornstarch to it before Cooking. The yogurt can now be boiled for up to two mins to thicken Without affecting its structure. To make a yogurt hollandaise sauce, place one cup plain yogurt and two Eggs in a double boiler and mix together. Add 3/4 teaspoon salt, one Teaspoon sugar and 1/4 teaspoon liquid hot pepper sauce. Simmer the Water below in the double boiler and stir the sauce constantly until Thick, which should take about eight mins. Add cornstarch or flour if The yogurt begins to curdle. Combine a half-and-half mixture of Ricotta cheese and yogurt and blend in a food processor until smooth To create a dip base. Season with herbs and spices. Rather than using mayonnaise in dishes like Cole slaw or Waldorf Salad, use lemon or vanilla-flavored yogurt instead. Substitute half of the mayonnaise used in potato salad with plain Yogurt for a healthier side dish. Make a low-fat salad dressing by mixing together one package of Ranch Salad dressing mix with 1/2 cup reduced-fat mayonnaise and one cup Plain yogurt. Substitute vanilla yogurt for milk when making instant pudding. To cut down on fat, use plain yogurt instead of sour cream as a Topping for tacos, burritos or chili. Give guacamole a creamy texture by mixing in two tablespoons of plain Yogurt for each avocado. For a fun dessert for kids, fill small paper cups with flavored yogurt And insert a wooden stick. Freeze and serve as a delicious frozen Yogurt treat Yogurt with active cultures is good for a body's immune system because It increases the production of gamma interferon, which helps fight Allergies and viral infections. Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: Heavenly Holiday Cookies Just as the name implies, we're looking to bake up some heavenly holiday cookies. This month's theme topic is dedicated to our dear Linda G. who often published issues here at a2z on Wednesdays. Her family could always count on some of the best cookies in the world during the holidays. I know many in your family anxiously await this time of year for the same reason. Let's share recipes for these tiny gems that we lovingly bake up for family and friends as we gather during the holiday season. Any cookie recipe will do (bars, drop, pressed, etc.) and please keep the rules for submitting them in mind (title, ingredients, etc. accompanied by the required information about yourself). I think this is a perfect tribute to one of the nicest people I've had the pleasure of knowing. In my heart I know Linda is having a truly Heavenly Holiday this year. 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 Heavenly Holiday Cookies. We will collect them the remainder of this month and post them on the second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Heavenly Holiday Cookies A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Heavenly Holiday Cookies. 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 Heavenly Holiday Cookies has a deadline of November 30, 2008, and will be posted on December 7, 2008. Please use this email link to submit a recipe for theme recipes: Heavenly Holiday Cookies As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

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

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our November Birthday Babies: 2nd Patricia F. in Nebraska 2nd Sandy in Wise, Virginia 2nd Cindy in Salem, Ohio 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 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 27th Linda C. in Ardmore, Oklahoma 28th Stoney S. in Mount Hope, Virginia 29th Linda in Huber Heights, Ohio 29th Kathy C. in Bartlesville, Oklahoma 30th Bill R. in Madison, Wisconsin Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

OXYMORONS ~Shared by Treva, NC 25. Child Proof 24. "Now, then ..." 23. Synthetic natural gas 22. Christian Scientists 21. Passive aggression 20. Taped live 19. Clearly misunderstood 18. Peace force 17. Extinct Life 16. Temporary tax increase 15. Computer jock 14. Plastic glasses 13. Terribly pleased 12. Computer security 11. Political science 10. Tight slacks 9. Definite maybe 8. Pretty ugly 7. Twelve-ounce pound cake 6. Diet ice cream 5. Rap music 4. Working vacation 3. Exact estimate 2. Religious tolerance 1. Microsoft Works NEW DRINK ~Shared by Jim D. WA State A guy walks into a bar, sits down, and asks, 'Bartender, got any specials today?' Bartender answers, 'Yes, as a matter of fact we have a new drink, invented by a gynecologist patron of ours... It's a mix of Pabst Blue Ribbon Beer and Smirnoff Vodka.' The guy asks, 'Good grief, what do you call that?' The bartender replied, 'It's a 'Pabst Smir.'  INVESTMENT TIPS FOR 2008  ~Shared by Judy M., Montreal, Canada For those of you with any money left, be aware of the next expected mergers so that you can get in on the ground floor and make some BIG bucks.  Watch for these consolidations in 2009: 1.) Hale Business Systems, Mary Kay Cosmetics, Fuller Brush, and W. R. Grace Co. Will merge and become: Hale, Mary, Fuller, Grace. 2.) PolygramRecords, Warner Bros., and Zesta Crackers join forces and become: Poly, Warner Cracker. 3.) 3M will merge with Goodyear and become: MMMGood. 4.) Zippo Manufacturing, AudiMotors, Dofasco, and Dakota Mining will merge and become: ZipAudiDoDa  5.) FedEx is expected to join its competitor, UPS, and become: FedUP. 6.) Fairchild Electronics and Honeywell Computers will become: Fairwell Honeychild. 7.) Grey Poupon and Docker Pants are expected to become: PouponPants. 8.) Knotts Berry Farm and the National Organization of Women will become: Knott NOW! And finally....  9.) Victoria 's Secret and Smith &Wesson will merge under the new name: TittyTittyBangBang Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Regional Recipes

IDAHO HEARTY POTATO SOUP Having grown up on a dairy farm in Holland, I love our country life in here, Idaho's "potato country". My favorite potato soup originally called for heavy cream and bacon fat, but I've trimmed down the recipe. —Gladys DeBoer, Castleford, Idaho 6 medium Idaho potatoes, peeled and sliced  2 carrots, diced  6 celery stalks, diced  2 quarts water  1 onion, chopped  6 T. butter or margarine  6 T. flour  1 t. salt  1/2 t. pepper  1 1/2 C. milk  In a large kettle cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 C. or more of reserved cooking liquid until soup is desired consistency. Source: Taste of Home Click if you have a submission for the Regional Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews, Reader Comments

Recipe: Peach Cobbler Originally shared by: Shirley M., Decatur, TX Reviewer: Anita K., Battle Ground, WA State Date posted: May 1, 2005 This was submitted to A to Z Recipes by Shirley M., Decatur, TX. It is the best “fast” dessert recipe that I have ever tried. I have made this without the coconut and pecans and it is still good. I have even made it with 6 cups of sliced fresh nectarines and it was wonderful. ~Anita K., Battle Ground, WA State PEACH COBBLER  ~Submitted by Shirley M., Decatur, TX 1 box yellow cake mix 1 large can sliced peaches in syrup 1 1/2 stick butter 1 cup coconut 1 cup pecans  Pour peaches in pan. Sprinkle cake mix over top. Chop butter into small pieces and layer over top. Sprinkle coconut and nuts over top and place in 350 F oven. Bake until light brown on top. This is a big hit at our church dinners and get-togethers. Plus, my family loves 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: Site search Web search powered by FreeFind CROCK POT BARBECUE CHICKEN ~Shared by Jim D., WA State 1 Chicken, cut up and skin removed 1 cup ketchup 3/4 cup brown sugar 3 tablespoons Worcestershire sauce Place chicken in crock pot. Combine remaining ingredients and pour over chicken. Cook 4 hours on high or 8-10 hours on low. Delicious! ALBONDIGAS SOUP WITH CILANTRO PESTO ~Shared by Jim D., WA State Serves 8  Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste. INGREDIENTS 3/4 cup short-grain white rice  1 1/2 cups water  4 tablespoons vegetable oil  2 white onions, diced  1/2 lb ground pork  1/2 lb ground beef  1 egg  1 teaspoon ground cumin  1 teaspoon dried oregano  1 1/2 teaspoon salt  1 teaspoon freshly ground pepper  1 clove garlic, minced  1 zucchini, diced  2 carrots, peeled and diced  2 ripe tomatoes, peeled, seeded and diced  6 cups chicken broth  Cilantro Pesto  1/2 cup coarsely chopped fresh cilantro  1 fresh mint sprig, stemmed and chopped  Juice of 2 limes  2 tablespoons olive oil  2 tablespoons water  1/2 teaspoon salt  DIRECTIONS Place the rice in a heatproof bowl. Bring the water to a boil and pour it over the rice. Let soak for 40 minutes, then drain; set aside. Meanwhile, in a saute pan over medium heat, warm 2 tablespoons of the vegetable oil. Add 1 of the onions and saute until soft, about 5 minutes. Remove from the heat and let cool. In a bowl, combine the pork, beef, cooled onion, soaked rice, egg, cumin, oregano, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Using your hands, mix well and form into 1-inch balls. In a large soup pot over medium heat, warm the remaining 2 tablespoons vegetable oil. Add the remaining onion and saute until soft, about 5 minutes. Add the garlic, zucchini, carrots and tomatoes and cook, stirring, until fragrant, about 5 minutes. Add the chicken stock, stir well and bring to a boil. Carefully slip the meatballs into the pot, reduce the heat to low and simmer uncovered until the meatballs are fully cooked, about 45 minutes. Stir in the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. While the soup simmers, make the cilantro pesto: In a mini food processor or a blender, combine the cilantro, mint, lime juice, olive oil, water and salt. Process to a paste. Ladle the soup into warmed soup bowls and top each serving with a dollop of cilantro pesto. Serve at once. Nutrition Information Serves 8 - Facts Per Serving:  Calories: 347 Fat. Total: 20g Carbohydrates, Total: 23g  Cholesterol: 57mg Sodium: 766mg Protein: 18g  Fiber: 3g % Cal. from Fat: 52% Fat, Saturated: 0g  Source: Casual Cuisines of the World - Cantina  CROCK POT BARBECUE STEAK ~Shared by Jim D., WA State 1 1/2 lb boneless chuck steak, 1 1/2" thick 1 clove garlic, peeled and minced 1/4 cup wine vinegar 1 Tbsp brown sugar 1 tsp paprika 2 Tbsp Worcestershire sauce 1/2 cup catsup (ketchup) 1 tsp salt 1 tsp dry or prepared mustard 1/4 tsp black pepper Cut the beef on a diagonal, across the grain into slices 1" wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours. CROCKPOT BROCCOLI & CHEESE SOUP ~Shared by Jim D., WA State 2 c. Cooked noodles 1 (10 oz.) pkg. Frozen chopped broccoli, thawed 3 tbsp. Chopped onions 2 tbsp. Butter 1 tbsp. Flour 2 cups shredded American cheese Salt to taste 5 1/2 c. Milk Combine all ingredients in slow cooker. Stir well. Cook on low for 4 hours. 8 servings. CABBAGE NOODLE SALAD ~Shared by Jim D., WA State Serves: 6  You've never used ramen noodles like this before!  INGREDIENTS Ingredients for dressing: 3 tablespoons olive oil  3 tablespoon vinegar  2 tablespoon sugar  1/4 teaspoon pepper  1 tablespoon low sodium soy sauce Ingredients for salad: 1 small head red or green cabbage (or 1/2 of each) 2 green onions, chopped  1 carrot, peeled and grated  1 package Ramen noodles, crushed  DIRECTIONS 1. Make dressing by combining ingredients in a large bowl. Stir to dissolve sugar.  2. Combine the first three salad ingredients, toss well. Add crushed ramen noodles and dressing to salad and toss again. 3. Serve right away or cover and refrigerate to allow the flavors to blend.  NUTRITION INFO Calories: 148.4  Fat: 8.6 g  Carbohydrates: 17.4 g  Protein: 2.3 g Source: Public Health - Seattle & King County POOR MAN'S BREAD ~Shared by Patricia, Charlevoix, MI 1 cup flour 1 teaspoon baking powder Water Stir in enough water to make a batter and pour into greased skillet. I use a cast iron skillet. Fry until brown on each side like a pancake.  Tastes great with homemade butter and jam. CORN MUFFINS ~Shared by Patricia, Charlevoix, MI 1 1/8 cup milk, scalded 3/4 cup dry bread crumbs 2 tablespoons stick margarine 3 tablespoons sugar 1/2 teaspoon salt 1/2 cup cornmeal 2 eggs beaten light 1 1/2 teaspoons baking powder Pour scalded milk over crumbs and butter, add sugar, salt and beaten eggs. Mix cornmeal with baking powder and add to crumb mixture. Pour into well buttered muffin pans and bake at 400 deg for 20 minutes. SKILLET SPAGHETTI ~Shared by Patricia, Charlevoix, MI 28-oz. jar pasta sauce 11/2 cups water 12 oz. spaghetti pasta, broken in half 1/2 cup shredded part-skim mozzarella cheese 1/2 cup grated Parmesan cheese In 12-inch skillet, combine spaghetti sauce and water and stir to combine. Bring to a boil over medium-high heat. Add spaghetti and stir well, making sure spaghetti is under the sauce, completely covered in it. If necessary, you can add another 1/4 cup of water. Bring to a boil again, cover, reduce heat to low, and simmer for 20-25 minutes, stirring frequently. You may add more water or tomato sauce if the mixture appears to be too dry. Top with cheese and serve immediately. Serves 4. MEATBALL STROGANOFF ~Shared by Patricia, Charlevoix, MI 1 pound ground beef 1 egg 3/4 cup soft bread crumbs 1/4 cup water 1/2 teaspoon salt dash of pepper 1 teaspoon shortening 1 can (10 ounce) mushroom soup 1/2 cup water 2 tablespoons ketchup 1 tablespoon minced onion 1 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder 1/2 cup sour cream Combine beef, egg, crumbs, 1/4 cup of water, salt, and pepper. Form into balls about the size of golf balls. Brown on all sides in the shortening. Drain of excess fat and push meat balls to one side of pan. Add soup, 1/2 cup of water, ketchup, onions, Worcestershire sauce, and garlic powder. Mix well. Simmer 5 minutes. Blend in sour cream and heat thoroughly. Serve over hot rice or noodles. Serves 4 to 5. SALISBURY HAMBURGER STEAK ~Shared by Glenna, AL 1-2 Lbs Hamburger meat 1-2 cans Beefy mushroom 4-5 potatoes 1/2-1 onion Peel and chop potato any size you like, and boil them. Make as many hamburger patties as you can with the hamburger, cook them up like you are fixing hamburger patties, along with the chopped up onion. After they get done, add the Beefy Mushroom, and the boiled potatoes. Let cook for awhile, until potatoes are covered with the Beefy Mushroom. Then serve. MAC & CHEESE LASAGNA ~Shared by Anita K., Battle Ground, WA State I have a friend that is the "Queen" of Kraft mac and cheese cooking. I thought she had thought of every combination possible. When I seen this recipe, I sent it to her as a joke. When I next seen her she told me it was now one of her favorite recipes. She even serves it to company. Prep Time: 20 min  Total Time: 40 min  Makes: 4 servings  1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner, prepared as directed on package using Light Preparation directions  1-1/2 cups spaghetti sauce  1/2 lb. lean ground beef, cooked, drained  1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese  2 Tbsp. KRAFT 100% Grated Parmesan Cheese  PREHEAT oven to 350°F. Spoon half of the prepared Dinner into lightly greased 8-inch square baking dish. TOP with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese. BAKE 20 min. or until heated through.  Substitute If you happen to have 1 cup chopped cooked leftover chicken, you can use that instead of cooking the ground beef. Or leave it out for a meatless version. Diet Exchange: 3 Starch,3 Meat (L),1-1/2 Fat Nutrition (per serving) Calories 460 Total fat 17g Saturated fat 7g Cholesterol 65mg Sodium 1180mg Carbohydrate 46g Dietary fiber 3g Sugars 11g Protein 28g Source: Kraft SPAGHETTI ON A DIME ~Shared by Anita K., Battle Ground, WA State When my husband and I were married in 1957, after our honeymoon we had about $10 to last the week. I bought 4 lbs of hamburger (4 lbs for a $1) and this is what we lived on that first week. After that I bought a cook book, but we still had our cheap spaghetti once or twice a month. 1 lb. hamburger 1 medium onion, chopped 1 green pepper, chopped 2 (15 oz) cans tomato sauce 1 to 2 Tablespoons chili powder 1 teaspoon oregano 1/2 teaspoon thyme 1 teaspoon cumin 1 teaspoon rosemary (this is optional) 1 lb. spaghetti  Brown the hamburger. Stir in onion and green pepper and cook til tender. Add chili powder, oregano, thyme, cumin, rosemary (if using) and tomato sauce. Let simmer for about 1/2 hour. Add water if too thick. Add cooked spaghetti and let simmer until some sauce has been absorbed by the spaghetti.  Serves about 4. SPEEDY MINESTRONE SOUP ~Shared by Anita K., Battle Ground, WA State 4 bacon slices, cut into small pieces  1 large onion, chopped  1 1/2 pounds ground beef  6 cups beef stock  2 cups spaghetti sauce (canned or homemade)  2 cups chopped cabbage  1 celery stalk, chopped  1 medium carrot, diced  1 cup sliced zucchini  1 teaspoon salt  1/4 teaspoon ground black pepper  1/4 teaspoon garlic powder  I also add: 1 tsp. oregano 1 tsp. thyme 1 14 oz can kidney beans with juice  1/2 cup vermicelli, broken, or other small pasta  Put bacon, onion and ground beef into large pot. Saute until bacon is cooked and onion is soft.  Add beef stock to onion mixture.  Add next 8 ingredients. Bring to boil. Cover and simmer 30 minutes.  Add beans and pasta. Boil for 10 to 12 minutes more. Makes about 12 cups.  STUFFED PEPPERS Like Stouffers ~Shared by Anita K., Battle Ground, WA State 1lb ground beef (browned and drained)  1 C. minute rice (uncooked)  1 tsp. salt  1/4 tsp pepper  1 can tomato soup or sauce  4 bell peppers  1 small can corn (drained)  grated cheese  Brown and drain hamburger. Add 1 cup minute rice (uncooked), salt, corn, pepper and tomato soup or sauce. Cut off tops of peppers and wash out the insides. Line a pan with foil and place peppers inside. Stuff peppers with filling. Sprinkle with cheese cover with foil and bake at 350 for 1 1/2 hours. Enjoy!  SPANISH RICE ~Shared by Anita K., Battle Ground, WA State (Serves 4 to 6) 1/4 cup olive oil  1 onion  1/2 bell pepper  1 clove garlic  1 14-ounce can stewed tomatoes  1 teaspoon chile powder  Dash Worcestershire sauce  1 cup rice  2 cups water  Salt and pepper to taste  Chop onion and pepper and mince garlic. Saute in olive oil until onion is transparent. Mix in remaining ingredients. Bring to a boil and simmer, tightly covered, on lowest heat for about 20 minutes. Stir occasionally. Source: "The Best from New Mexico Kitchens" EASY RAMEN SKILLET DINNER ~Shared by Leasa, Holstein, IA Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA. I just made this last night and Jer had 2 big helpings, otherwise it should feed 4 easily with a salad and bread. 1 lb hamburger 2 - 3 oz pkgs Oriental flavor Ramen Noodles, noodles broken 1 - 16 oz pkg frozen mixed veggies, thawed 1/4 t ground ginger 1/8 t garlic powder 2 T green onions, thinly sliced (I didn't use) In large skillet, brown beef, drain, add one seasoning pkt from noodles. Stir in beef and set aside. In skillet, combine 2 cups water, mixed veggies, noodles, ginger and garlic, along with remaining seasoning pkt. Bring to a boil, reduce heat, cover and simmer about 3 mins or until noodles are cooked, stirring occasionally. Add browned hamb to skillet and heat through. Just before serving, stir in sliced green onions. **I sprinkled some teriyaki sauce on each serving and it really made the flavor pop! A definite keeper and cheep too!! This meal cost me about $4.00 for the whole dish. Source: Linda in a Yahoo group SALMON POTATO PIE ~Shared by Leasa, Holstein, IA Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA. 1 - 16 oz can salmon, drained and broken in pieces 4 med potatoes, boiled and drained 3 T butter or margarine 1 1/4 C milk 2 T flour Spread salmon in greased casserole dish. Mash potatoes with 1 T butter and 1/4 C milk. Melt remaining butter in saucepan, blend in flour. Add remaining milk, cook until thick, stirring constantly. Pour sauce over salmon. Spread potatoes over sauce. Bake at 400° for about 15 mins or until sauce begins to bubble. Sprinkle with grated cheese if desired 6 servings Source: unknown RANCH PIES ~Shared by Leasa, Holstein, IA Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA. This sounded good, quick and cheap! 1 lb hamburger 1 envelope Hidden Valley ranch dressing mix 1 tube (8) flaky biscuits 2 T melted butter Brown hamburger with 1/2 pkg dressing mix. Drain, stir in remaining dressing mix and set aside. Split biscuits in half and roll out each into a 4 inch circle. Place 1/4 C filling in the center of the biscuit. Cover with the other half. Seal the edges with a fork. Bake 10-12 mins. Brush with melted butter. (I might add a little cheese into these) CHILI CHEESE DOG POT PIE ~Shared by Leasa, Holstein, IA Leasa owns Leasa's Creations, a fabulous catering business in Holstein, IA. 2 C Bisquick 2/3 C water 3 C chili with beans, canned or home made 1/2 lb hot dogs, sliced 2 C shredded cheddar cheese Preheat oven to 350°. In medium bowl, mix Bisquick and water to form a smooth dough. Set aside. Spread half the chili into a greased 1 1/2 quart casserole dish. Layer hot dogs over chili, sprinkle cheese over dogs, then cover with the rest of the chili. On a lightly floured surface, roll out the dough to 1/4 inch thick. Lay the dough over the top of the chili. Put a few slits in dough to vent. Bake for 15 to 25 mins, or until crust is golden brown. 4 servings  CHEESE AND ONION PIE ~Shared by Luanne, FL Almost everyone has these ingredients on hand. I have used cheddar and Monterey jack in place of the Swiss. 1 9-inch unbaked pie crust, well-chilled 3 tablespoons butter, softened 2 cups diced onions 1 tablespoon all-purpose flour 1 ½ cups shredded Swiss cheese 3 eggs 1 ½ cups half-and-half or a can of evaporated milk Dash cayenne 1 teaspoons salt (I don't use) Preheat oven to 425°  In skillet, over medium heat, melt 2 tablespoons butter, add onions, cook 5 minutes. Drain on paper towels. On waxed paper, toss flour and cheese. In bowl, beat eggs well; stir in half-and-half, cayenne and salt. Sprinkle cheese in crust. Then add onion. Pour the egg mixture over these..  Bake 15 minutes at 425° F. Then, turn oven down to 325° F. and bake 35 minutes more or until knife inserted comes out clean. Cool for 10 minutes before serving.  If you have salsa on hand, it goes well on the top of a slice. TEX-MEX CASSEROLE ~Shared by Luanne, FL I found this in a magazine a long time ago and adapted it to my liking. To stretch it out you could add cooked macaroni to it. It reheats well. 1 1/2 pounds ground beef  3 tablespoons salad oil  3/4 cup chopped onion  2 cloves garlic, minced  1 1/2 tablespoons chili powder  2 teaspoons paprika  1/2 teaspoon oregano  1 1/2 teaspoon salt  1/2 teaspoon pepper  2 cups tomato puree or ( 1- 12 oz. can tomato paste mixed with 1 can of water )  3 cups cooked kidney beans or ( I use Bush's Pinto beans in sauce-don't drain)  1 cup crushed corn chips  1 cup grated cheddar cheese Directions: Brown beef in salad oil, stirring with a fork,  Add onion and garlic and cook for 5 minutes. Stir in chili powder, paprika, oregano, salt, pepper, tomato puree, beans and corn chips.  Pour into baking dish, top with cheese and bake at 325 degrees (F) for about 50 minutes.  Serves 6 GREEN PEA SOUP ~Shared by Luanne, FL This is such a satisfying , stick to your ribs soup and very economical. Slices of rye bread go great with this and lots of black pepper. Ingredients 1 1/2 cups green split peas  1 large onion, peeled and chopped  1 large leek, chopped  1 large clove of garlic, halved  1 or 2 well-rinsed ham hocks  Salt and Pepper  Optional garnish - small toasted croutons 1 Pick over the peas and remove any stones. Wash and drain peas. Place in a 4 quart pan with the vegetables, ham hocks and 2 1/2 quarts of water. Bring to a simmer. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise. Cover loosely and simmer about 1 1/2 hours, or until peas are tender, stirring occasionally in case they stick to the bottom of the pan. 2 Remove bones from soup, remove meat from bone and add back to soup. Correct seasoning. 3 Reheat, taste again for seasoning. Ladle into warm bowls and garnish with croutons and black pepper. Makes about 2 quarts HOMEMADE HAMBURGER HELPER MIX ~Shared by Luanne, FL Some time ago, I found this on the web. Have no idea where, but thought it worth keeping as it doesn't have all the preservatives in it the boxed one does. 1 1/4 tsp. black pepper  1 Tbs garlic powder  2 Tbs. dried parsley  1/3 cup instant onion  3 Tbs. onion powder  1 Tbs. salt  1 2/3 cup dry milk  3 1/2 Tbs. beef bouillon  Mix this all up and store in a glass jar or other sealed container.  Use 1/2 cup for each pound of ground meat.  Basic Recipe 1 pound ground beef  1/2 cup of mix (above)  1 to 2 cups noodles (elbow macaroni for example)  1 1/2 to 3 cups water  Add any other seasoning you choose. Brown and drain the ground beef Stir in the dry mix, then add 2 cups hot water and 2 cups noodles. You can add more or less water and noodles, proportionately, depending on much you need to stretch that pound of beef. Bring to a boil, then turn down to a simmer, cover, and cook until noodles are tender, about 20 minutes. FRIED CORNMEAL MUSH ~Shared by Luanne, FL This is a recipe that is not remembered by the younger set. It makes a good breakfast and a great supper served with sausage or bacon and maybe a fried egg or two. A dish of applesauce completes the meal. I prefer it fried in bacon fat (I know, that's not healthy), but just once in awhile don't hurt !! 1 cup cornmeal 1 cup cold water 3 cups water 1 teaspoon salt Stir cornmeal into 1 cup cold water in a bowl. Bring 3 cups water and the salt to a boil in a large saucepan. Add cornmeal mixture to the boiling water gradually, stirring constantly. Cook for 5 to 10 minutes or until thickened, stirring frequently. Pour hot mixture into lightly greased loaf pan. Cool at room temperature and then cover and refrigerate overnight. Cut into medium slices. Fry in butter, bacon fat, shortening, oil or lard in skillet over medium-low heat until brown on both sides. Serve with butter and syrup or as desired. PAT’S BLACK BEANS AND YELLOW RICE ~Shared by Pat, Merritt Island, FL 1 can (15 oz) Creole seasoned black beans 1 package Vigo yellow rice  1 garlic toe or to taste 2 Tbs olive oil  1/4 C dry sherry 2 Tbs bell pepper chopped (opt)  chopped onion Put all ingredients except rice into pan and heat to bubbling. Cook rice according to package. Serve black beans over yellow rice with chopped onions or chopped green onions over top. NOTE: This is a “quick and dirty” recipe that I save for emergency meals. My husband and I love it. I use Kirby Creole black beans or whatever seasoned black beans I have - just check that it isn’t just black beans in water. I am also guessing on the amount of ingredients because on this recipe, I just tend to dump! It is inexpensive, quick and easy. SALMON CROQUETTES ~Shared by Pat, Merritt Island, FL (Serves 4-6) This recipe is old as the hills, but still very timely, economical and well liked. When you grow up Catholic, you eat a lot of these! Ingredients: 15 oz. can of red or pink salmon, drained  1 Small onion, finely chopped  1 Tbs Fresh lemon juice 1 Egg, lightly beaten  12-15 crackers, crushed 1⁄4 tsp Ground pepper  2 tsp parsley, chopped (opt) 1⁄4 C oil for frying Directions: Mash drained salmon in a bowl. Add chopped onion, lemon juice, egg, pepper and, if desired, parsley. Mix gently. Shape into six croquettes (patties). Crush the saltines between two sheets of waxed paper with a rolling pin. Set each croquette into the crumbs, pressing gently to make sure crumbs adhere, turning to coat both sides. Heat oil in skillet over medium heat. Fry on one side until golden brown, then gently turn and fry other side. EASY BAKED STUFFED MANICOTTI - TNT  ~Shared by Pat, Merritt Island, FL I don't know whether this counts as shoestring or not. I find it pretty economical and a really good recipe that is pretty flexible and not much work. (Serves 6-8) 1 qt tomatoes and wine sauce (i.e., sauce of your choice) 2 beaten eggs  1/4 C parsley, chopped 1/2 tsp salt  3 C ricotta cheese 1/2 tsp salt  4-5 Tbs onion. finely chopped 2/3 Tbs Parmesan cheese, grated  16 manicotti shells Make a good qt. of tomato and wine sauce. Stir chopped parsley into beaten eggs. Combine eggs, ricotta, salt, onion and Parmesan. Stuff the uncooked shells. Pour about a half of the sauce into a baking dish. Arrange manicotti in dish and pour rest of sauce over. Cover with foil. Bake at 400F for60 minutes. NOTE: 21 shells will fit in a standard oven broiler pan. I have done variations on the stuffing, including sausage with ricotta, spinach, etc. I have used all kinds of sauce, including jarred. Source: “The Vegetarian Epicure Cookbook” AUNT'S PEA SALAD Floyd’s Aunt Margaret Ruth ~Shared by Pat, Merritt Island, FL My cousin Diane said this is a keeper. I will try this week. I thought this would be good to keep ingredients on pantry shelf, especially during hurricane season or power outages. 1 can small peas, drained  1 can white shoe peg corn 1 C celery, chopped  1 C red or green bell pepper, chopped 1 can French green beans, drained  1 jar pimentos, drained 1 C white onion, chopped 1 C sugar dissolved in  1/2 C vinegar  1/2 tsp salt Mix well and marinate in refrigerator for 24 hours. Serve cold or room temperature. Margaret omitted the pimento's this time but substituted it with a little roasted red pepper. I can't tell you how many helpings I ate. SPICY GARBANZO BEAN AND SAUSAGE SOUP ~Shared by Pat, Merritt Island, FL 1 tsp olive oil  3/4 lb sausage, casing removed and crumbled (turkey can be used) 8 large garlic cloves chopped  1 C canned diced peeled tomatoes with juices 2 Tbs thinly sliced seeded jalapeno chili 1 tsp ground cumin 1 tsp chopped fresh rosemary or 1/2 tsp dried 3 15 to 16 oz cans garbanzo beans, undrained 2 C canned chicken or beef broth 2 Tbs fresh lemon juice 1 avocado, peeled and sliced Chopped fresh cilantro Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and saute until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeno chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and broth and bring to a boil. Reduce heat and simmer soup 30 minutes. Stir in fresh lemon juice. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately. BAKED BEAN SANDWICHES ~Shared by Jean M., OH This is Jean from Ohio, telling one of my shoestring recipes.  I really like baked bean sandwiches with a thin spread of mustard. When I need one in a hurry I do this:  Open a can of your favorite baked beans. Drain some of the sauce away, not much. Empty beans into skillet and begin heating. Add 1 tbs minced onion 1 tbs brown sugar Ketchup to taste Allow to cook at a gentle bubble until sauce has cooked down and thickened. Allow to cool and use for your bean sandwich. I know people who add very thin slices of onion on these .  Heaven Forbid !! EASY, CHEAP AND YUMMY CASSEROLE ~Shared by Mary S., Nashville, TN 1 (28 ounce) can baked beans  2 (16 ounce) packages hot dogs, sliced  1 (7.5 ounce) package corn bread mix  Preheat the oven to 400 degrees F (200 degrees C). Pour the can of beans into a 9x13 inch baking dish so they cover the bottom. Arrange hot dog slices so they cover the beans as completely as possible. If too much juice seeps through to the cornbread, it will take longer to cook. Prepare cornbread mix according to package directions. Spread the batter evenly over the hot dog layer. Bake for 35 to 40 minutes, or until cornbread is cooked through. A toothpick inserted into the center should come out clean. Serves 8 EASY APPLE CRISP ~Shared by Mary S., Nashville, TN 5 to 6 c. peeled, sliced cooking apples 1/3 c. butter or margarine 1/2 c. all-purpose flour 1/2 c. rolled oats 3/4 c. packed brown sugar 1/2 to 1 tsp. cinnamon Spread apples in a 9x9 inch baking pan. Cut butter into remaining ingredients until the mixture resembles coarse crumbs. Sprinkle over apples. Bake at 375 degrees for 30 to 35 minutes. Serve warm.  Yield: 6-8 servings.  Let stand 10 minutes before serving.  OLD-FASHIONED CHICKEN STEW ~Shared by Mary S., Nashville, TN 1 whole chicken, cut up 2 cans evaporated milk 4 tbsp. plain flour 1 tsp. salt 1/2 tsp. black pepper 2 qt. chicken broth Put chicken in large pot, cover with water. Bring to a boil. Cook 1 hour. Debone chicken and set aside reserving the chicken broth. Add milk, flour, salt and pepper to chicken broth. Bring to a boil. Stir constantly. Add deboned chicken and cook 2 minutes. You may want to add more salt for your taste.  RAW SWEET POTATO CASSEROLE ~Shared by Mary S., Nashville, TN 4 c. grated raw sweet potatoes 3/4 c. milk 1/2 c. sugar 1/2 c. corn syrup 1/2 c. butter, melted 1/2 tsp. salt 1 t. cinnamon 1/4 tsp. nutmeg 1/8 tsp. cloves 1/2 c. chopped nuts (optional) 2 eggs. well beaten Mix together everything but eggs. Add eggs and stir until well blended. Pour into a buttered 1 1/2 qt. casserole. Bake at 375 degrees for 50-60 minutes. Note: You can use 1/2 c. maple syrup in place of the sugar and corn syrup and1/4 c. butter.  QUICK & EASY CHEDDAR GARLIC WITH PEPPERONI BISCUIT BITES ~Shared by Mary S., Nashville, TN 1 (7-oz.) pkg. Martha White Quick and Easy Cheddar Garlic Biscuit Mix 1/2 cup chopped pepperoni 1/4 teaspoon dried basil leaves 1/8 teaspoon red pepper (cayenne) 1/2 cup milk 1 Heat oven to 400°F. (425°F. for dark pan). Spray cookie sheet with nonstick cooking spray or lightly grease. 2 . Combine biscuit mix, pepperoni, basil and red pepper in medium mixing bowl. Add milk; stir until soft dough forms. Drop by heaping teaspoonfuls onto cookie sheet. 3 Bake at 450°F. (425° F. for dark pan) for 7 to 9 minutes or until golden brown.  Makes 24 bites VEGETABLE CASSEROLE ~Shared by Treva, NC 2 cans mixed veggies  1 can water chestnuts, sliced  ½ cup chopped onions  1 cup grated cheddar cheese  ½ cup chopped celery  ½ cup mayonnaise  ½ cup margarine  2 cups dry stuffing mix  Mix first 6 ingredients and place in 9 x 13-inch pan sprayed with vegetable oil spray. Melt margarine and mix with the stuffing mix. Spread over vegetables. Bake @ 350* until hot. This freezes well. EGGS IN THE NEST ~Shared by Treva, NC I remember when I was a girl running down to the bakery for day old bread - 2 loaves for a nickel. Mom would slice it and fix what she called eggs in the nest. We always had eggs because we had chickens (yep. right down town) It was a real treat for us during the great depression. 1 slice toast for each person 1 boiled egg for each person medium white sauce. Place on each plate 1 piece of toast. Remove the yellow from the egg and put aside. Chop the egg whites and put in the white sauce. Pour the white sauce over the toast. Crumble the egg yellows and sprinkle on top of the white sauce. SPAGHETTI SAUCE ~Shared by Treva, NC Cooking on a shoestring doesn't seem to fit in the budget these days. Any Hamburger dish used to be very safe for this category. I remember when it was 5 pounds for a dollar and now I can't even get a half pound for that. And that isn't funny! But this spaghetti sauce recipe is still a stand by. 1 pound lean ground beef 1 large onion chopped fine 1/2 tsp. garlic powder 1/2 tsp. dried basil 1 small can tomato sauce Brown the ground beef and onion. Drain.  Add the rest of the ingredients and simmer (you may need to add more tomato sauce; or a can of diced tomatoes). Serve over your pasta. EASY CHICKEN PARMESAN BAKE ~Shared by Treva, NC 4 boneless chicken breast halves 3 tablespoons melted butter 1 cup plain dry bread crumbs 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried leaf basil 1 teaspoon dried parsley flakes 1/2 cup fresh grated Parmesan cheese Lightly grease a shallow baking dish. Heat oven to 375°. Put chicken breasts between sheets of plastic wrap and pound lightly to thin and then flatten to an even thickness. Dip chicken pieces in melted butter; sprinkle both sides of chicken pieces with salt and pepper. Combine remaining ingredients in food processor and pulse a few times, until Parmesan cheese is broken into smaller pieces but still has texture. Pour out onto a sheet of waxed paper or plate. Coat the chicken pieces with the bread crumb mixture and place in the prepared baking dish. Bake the chicken for about 25 minutes, or until chicken is cooked through, turning once about halfway through cooking time. If chicken is pounded quite thin, check for doneness at about 20 minutes. Serves 4. SAUSAGE, BISCUITS, & GRAVY ~Shared by Treva, NC 1 pound sausage 1/4 cup all purpose flour 2 cups milk salt and pepper to taste 8 prepared biscuits Crumble sausage into large skillet. Cook over medium heat until browned, stirring occasionally. Stir in flour till dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt and pepper.  Serve hot over biscuits. Refrigerate leftovers. SCALLOPED TOMATOES ~Shared by Treva, NC 4 fresh tomatoes, cut up 2 cups bread crumbs 3 tablespoons butter 1/4 cup onion, minced 1 teaspoon granulated sugar 1 teaspoon salt 1/2 teaspoon pepper Few grains cayenne pepper Drain tomatoes. Put with crumbs into a buttered baking dish. Dot with butter. Sprinkle with onion, sugar and seasonings. Bake for 30 minutes, until golden brown on top. UNCLE BILL'S FRIED POTATOES & ONIONS ~Shared by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Servings 4  4 large russet or Yukon Gold potatoes or young red or white potatoes  1 large onion, sliced thin  4 Tbsp. butter  1/2 tsp. granulated garlic powder or use 3 garlic cloves, minced  1/4 tsp. salt  1/4 tsp. black pepper  1 tsp. dried dill weed  1 Tbsp. finely chopped fresh parsley  If potato skins are clean and good, then DO NOT peel. Otherwise, peel potatoes and slice them about 1/8" thick. Slice onion thinly. A mandoline is excellent for slicing potatoes and onions. In a large frying pan on medium-high heat, melt butter. Add sliced potatoes and onions, cover and fry for 10 minutes, stirring often. Sprinkle with granulated garlic powder, salt, pepper, dill weed, parsley, and continue to fry for another 5 minutes or until potatoes begin to turn golden brown; stirring occasionally. If necessary, add more butter to prevent burning. Serve hot with sliced Beefsteak tomatoes and with your meal. UNCLE BILL'S OVEN RACK BAKED POTATOES ~Shared by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Servings 4 to 6  4 large bakers potatoes, peeled  1/4 cup melted butter or more if desired  1/2 cup plain yogurt or sour cream  1/4 cup finely chopped green onions or chives  Preheat oven to 450 F. If you are using young potatoes or potatoes with a clean skin, DO NOT PEEL, just scrub well. Slice potatoes lengthwise to about ½" thick slices, trying to keep them as equal in thickness as possible for even baking. Place sliced potatoes in a large bowl, cover with cold water and let sit for about 5 minutes. Drain and pat slices dry on paper toweling. DO NOT RUB POTATOES WITH ANY OILS OR BUTTER. Place slices directly on the middle rack in oven. Bake in preheated 450 F oven for 20 minutes. Turn potato slices over and continue to bake for another 15 minutes or until cooked. The slices will puff up with a nice medium-brown skin when baked. Remove potato slices into a large bowl, Drizzle melted butter over slices and gently turn to coat. Serve with additional melted butter, a dollop of yogurt or sour cream and a sprinkling of chopped green onions or chives.  You won't believe how good these are if you like potatoes.  NOTE: If desired, you may wish to sprinkle the potato slices with granulated garlic powder before baking. PASTA WITH PHILADELPHIA CREAM CHEESE ~Shared by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. (Herb and Vegetable Philadelphia Cream Cheese is a good cheese)  Serves 6  1 cup small penne pasta  1 cup Rotini pasta (vegetable tri-color)  2 Tbsp. vegetable oil  1 Tbsp. salt  1 Tbsp. extra virgin olive oil  1 Tbsp. butter  1/2 cup chopped small, onion  2 large garlic cloves, chopped small  1 cup chopped small, button mushrooms Or you can use 1 - 10 oz. can bits & pieces (drained)  1/2 cup finely chopped sweet red pepper  1/2 cup finely chopped green bell pepper  2 Tbsp. pesto (I use 2 cubes of homemade frozen pesto)  1/3 cup Philadelphia cream cheese (low fat, herb and vegetable)  1 tsp. dried basil or 2 tablespoons of finely chopped fresh basil  1/2 tsp. salt  1/4 tsp. black pepper  1/4 tsp. red pepper flakes (optional)  In a large cooking pot or pasta pot, fill 3/4 full with water and bring to boil. Add 2 tablespoons of vegetable oil, 1 tablespoon of salt and both pastas. Bring to boil and cook, uncovered for about 20 minutes or until el dente. In the meantime, in a large frying pan on medium-high heat, add olive oil, butter, onions and garlic and cook for 3 minutes, stirring often. Add mushrooms, sweet red pepper, green pepper and stir-fry for about 4 minutes. Add pesto, basil, salt, pepper and red pepper flakes, mix well to blend. When pasta is cooked, drain well, reserving 1 cup of pasta water. Add pasta and ¼ cup of pasta water and cream cheese to the mixture in the frying pan and stir well to coat with sauce. Reserve the remaining ¾ cup of pasta water for use later. Serve pasta immediately. Refrigerate any unused portions. Cover with plastic wrap. To warm the next day. Press parchment paper into a frying pan. Using scissors, cut the protruding parchment paper level with the top of The frying pan. Add 1/4 cup of pasta water and the pasta and stir to blend. Cover the frying pan with a lid and heat pasta on medium heat for 5 minutes. UNCLE BILL'S BEETS & STRING BEANS IN A CREAM SAUCE ~Shared by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Serves 4  12 oz. fresh small beets  6 oz. fresh green string beans  4 Tbsp. butter  2 tsp. granulated sugar  1 tsp. salt  3/4 tsp. granulated garlic  3/4 tsp. dried dill weed  3/4 cup whipping cream  In a large cooking pot, add whole beets. (Do not cut the top or bottom of the beets). Snip both ends off the string beans and discard. Add the beans to the cooking pot. Cover both the beets and string beans with hot water. Cover pot and bring to boil. Reduce heat to a high simmer and cook the beans for 10 minutes, then remove into a mixing bowl and cover with cold water. Continue to cook the beets for an additional 20 - 25 minutes or just until you can pierce the beets with a fork. Do not overcook. Immediately drain the beets and cover with cold water and let sit for 3 minutes. Cut the tips and the bottom of the beets and peel the skin off and discard. Cut the beets into quarters and then slice about 1/8" thick. In a large frying pan, melt butter on medium-high heat, add the sliced beets. Cut the string beans in half and add to the frying pan. Saute' the beets/beans for about 8 minutes, stirring often. Add the sugar, salt, granulated garlic powder, dried dill weed and whipping cream; stir to coat beets/beans. Continue to simmer uncovered for another 3 to 5 minutes or until sauce starts to thicken. Serve the mixture as a side dish or over a slice of Italian or French bread. Note: You may also use yellow string beans. TUNA BAGUETTE SANDWICH ~Shared by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Serves 4  2 large hard-cooked eggs, sliced  1 long baguette, 10 - 12 inches long  2 Tbsp. Italian Style salad dressing  2 Tbsp. mayonnaise (Kraft Miracle Whip)  1 Tbsp. Dijon mustard  2 large garlic clove, chopped small  1 6 oz. can of tuna packed in water, drained  1/4 cup chopped black olives  3/4 tsp. anchovy paste (optional)  1 large tomato, diced  1/2 8 inch cucumber, sliced 1/2" thick  8 leaves of green leaf or red leaf lettuce  salt and pepper to taste  In a small saucepan cook eggs until hard-boiled, peel and cool. Slice in 1/4" slices and set aside. Cut the baguette in half lengthwise, set aside. In a medium size bowl, mix together Italian dressing, mayonnaise, mustard, garlic, tuna, olives and anchovy paste. Gently stir in tomatoes. Spread the tuna mixture on the bottom half of the baguette. Layer on egg and cucumber slices. Garnish with lettuce leaves. Sprinkle with salt and pepper to taste. Place the top half of the baguette over. Cut baguette sandwich in 4 equal lengths. Place each sandwich on a plate and serve. SHRIMP CREOLE MACARONI ~Shared by Johnny, LA Servings: 8  Preparation Time: 5 minutes Cook Time: 20 minutes  Ingredients  1 pkg. (14 oz.) KRAFT Macaroni & Cheese Dinner 1/2 cup skim milk 1/2 cup chopped green pepper 1/4 cup chopped onion 1 Tbs soft reduced calorie margarine 1 can (14-1/2 oz.) stewed tomatoes , drained, cut up 1/2 lb. cooked medium shrimp 1/2 tsp hot pepper sauce Directions Prepare Dinner as directed on package, omitting margarine and lowfat milk and using 1/2 cup skim milk. Cook and stir green pepper and onion in margarine until tender-crisp. Add remaining ingredients; stir on medium heat until thoroughly heated. CRISPY FRIED CHICKEN ~Shared by Johnny, LA If you like your fried chicken with a crust you can get your teeth into, this is for you. And to spice it up, go for the cayenne pepper. (Note the use of a little more melted shortening -- a depth of about 1 inch.)  3 pounds frying chicken pieces  2 to 2-1/2 cups Crisco (or other vegetable shortening)  1 teaspoon salt (or to taste)  1/8 teaspoon freshly ground black pepper (or to taste)  1/2 to 1 teaspoon cayenne pepper (optional)  2 cups all-purpose flour  1 egg, lightly beaten  1/2 cup milk  Combine the flour, salt, pepper and cayenne pepper. Set aside. Combine the egg and milk in a separate dish. Set aside. Rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated. Add to skillet and cook using either frying method. TAMALE PIE ~Shared by Johnny, LA 1 lb. hamburger 2 tsp. sugar 1 Tbls. Butter or margarine 1 c. onion, chopped 2 to 3 Tbls. Chili powder 1 c. green bell pepper, chopped Salt & pepper to taste 15 oz. can tomato sauce 8 oz. cheese (2 c.) 1 can of corn 3/4 c. cornmeal 1 small can chopped olives 1 clove garlic, minced or garlic powder to taste 2 c. cold water Brown meat, onion and green pepper (drain if needed). Stir in the rest of ingredients except the cornmeal and water. Simmer till thick. Add cheese; stir till melted. Turn into greased 9 x 9 x 2 baking dish. Make cornmeal topper: Stir cornmeal and 1/2 tsp salt into cold water. Cook, stirring till thick. Add butter; mix well. Spoon over meat mixture. I mix the cornbread topper in a little before baking. Bake 375 degrees F. about 40 minutes. Source: Alber's Cornmeal box RED BEANS & RICE Slow Cooker ~Shared by Johnny, LA 1 lb dry red beans 1 medium onion, chopped 1 small green pepper, chopped 2 ribs celery, chopped 3 cloves garlic, minced 2 14-1/2-oz. cans beef broth 2 cups water 1 lb fully smoked ham, cut into 1-inch pieces (I do mine on my smoker when I do ribs) 1 tsp salt 1/2 tsp hot pepper sauce (Tabasco) 3-4 cups cooked rice Directions: In a large pot, cover beans with 3 times their volume of water and bring to a boil. Boil for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Discard water. Combine all ingredients except rice in stoneware. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours. Serve over hot cooked rice. FRIED APPLE PIES ~Shared by Johnny, LA 2 cups all-purpose flour  1/2 cup shortening  1 teaspoon salt  1/2 cup cold water  2 apples  1/3 cup white sugar  1/2 teaspoon ground cinnamon  1 cup vegetable oil  Peel and dice apples. Add sugar and cinnamon. Cook in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce.  Sift flour and salt together. Cut in the shortening. Add water and mix with fork.  Roll out to about 1/8 inch thick on a floured board. Cut with a large cookie cutter (4 inches in diameter).  In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold and press edge with a fork.  Heat oil in a large skillet on medium-high heat. Fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown. Drain on paper towels. Sprinkle with confectioners sugar. FROZEN PUDDING-ON-A-STICK ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Makes 8 servings Ingredients  1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk  1 1/2 cups cold water  1 (4-serving size) package instant pudding mix (any flavor)  8 (5-ounce) paper cold drink cups  8 wooden sticks  Instructions  In large bowl, combine EAGLE BRAND® and water; mix well. Add pudding mix; beat well. Chill 5 minutes.  Pour equal portions into paper cups. Insert a wooden stick in center of each pop; freeze 6 hours or until firm.  To serve, remove from freezer; let stand 5 minutes. Peel off paper cup. Freeze leftovers. Notes: Chocolate Peanut Butter: Beat EAGLE BRAND® and 1/4 cup peanut butter until smooth. Gradually beat in water then chocolate pudding mix. Proceed as above.  BANANA BEIGNETS  ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Ingredients needed: 2 large eggs  1 large ripe banana (about 6 ounces), sliced lengthwise in half and cut into 1/2-inch pieces  1 1/2 cups bleached all-purpose flour  3/4 cup milk  1 tablespoon sugar  1 teaspoon baking powder  1/4 teaspoon salt  Vegetable oil for deep-frying  1/2 cup confectioners sugar  Whisk the eggs in a large bowl. Add the banana, flour, milk, sugar, baking powder, and salt, and whisk well to make a smooth batter. Pour enough oil to come halfway up the sides into a large deep pot or electric deep fryer and heat over high heat to 360F. In batches, without crowding, drop heaping tablespoons of the batter into the hot oil (you can do 6 or 7 beignets at a time) and fry, turning them to brown evenly, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.  Sift the confectioners sugar through a sieve onto the beignets and serve warm. Yield: 18 to 24 beignets  BLACK BEAN DIP WITH BAKED TORTILLA CHIPS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Yield: 12 Servings (about 2 tablespoons each)  INGREDIENTS  Vegetable cooking spray 1/2 cup thinly sliced green onions and tops 1-2 cloves garlic, minced 1 can (15 ounces) black beans, rinsed, drained 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese  1/4 teaspoon salt  1/3 cup vegetable broth or water 1-2 tablespoons finely chopped cilantro Baked tortilla chips DIRECTIONS Spray small skillet with cooking spray; heat over medium heat until hot. Saute onions and garlic until tender, about 3 minutes. Process black beans, cheese, and salt in food processor or blender until almost smooth, adding enough broth to make desired dipping consistency. Mix in onion mixture and cilantro. Spoon dip into bowl; serve with tortilla chips. SPICY MACARONI & CHEESE CROQUETTES ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Makes: 10 servings, about 3 croquettes each  1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner  1 cup KRAFT Shredded Cheddar Cheese  3 eggs, divided  1/4 cup flour  1/2 tsp. ground red pepper (cayenne)  1/2 cup water  1-1/4 cups dry bread crumbs  1/2 cup Peanut Oil, for frying  PREPARE Dinner as directed on package. Add shredded cheese, 1 of the eggs, the flour and pepper; mix well. Let stand 5 min.  BEAT remaining 2 eggs with the water. Pour bread crumbs into shallow bowl. Shape Dinner mixture into 30 (1-1/2-inch) balls. Roll balls in crumbs; dip in egg, then roll in crumbs again.  HEAT oil in medium skillet on medium-high heat. Add croquettes, in batches; cook 2 to 3 min. or until golden brown, turning occasionally. Remove from oil with slotted spoon; drain on paper towels. Serve warm.  Size It Up Savor the flavor of these spicy croquettes and remember to keep tabs on portions.  Note Add more or less ground red pepper according to your family's taste preference. PLANTATION PECAN BALL CANDY ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 1 box (12 oz.) vanilla wafers, finely crushed 3 3/4 cups finely chopped pecans 1 can (12 oz.) sweetened, condensed milk In a large bowl, mix all ingredients together. Chill. Using a melon baller or spoon, form mixture into 1 inch balls.  They can be eaten immediately, kept in the refrigerator, or frozen in a rigid container in the freezer.  Makes about 4 dozen candies. EASY TOFFEE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 1 stick margarine 1/2 cup packed brown sugar 1 package (sleeve) saltine crackers 1 package chocolate chips Melt margarine with brown sugar. Let boil (not too high) for 3 minutes.  Place crackers (right next to each other) on aluminum foil-covered sheet pan. Pour margarine with brown sugar over crackers (I used a brush and brushed it on them). Place in 360 degree F oven for 5 minutes. Take out of oven and immediately pour chocolate chips over crackers. Wait a few minutes and spread melted chocolate chips to cover crackers. You can put some walnuts or almonds on top also. Place in refrigerator for at least 1 hour.  Break into pieces and enjoy. I keep mine in the refrigerator so the chocolate doesn't melt all over the place. BEEF NACHO CASSEROLE ~Shared by Linda H., Rosharon, TX 1 lb Ground beef 12 oz Chunky salsa (1 jar) 1 c Sweet corn 3/4 c Miracle Whip 1 tb Chili powder 2 c Tortilla chips (crushed) 2 c Colby/Monterey Jack cheese  Heat oven to 350 degrees F. Brown meat; drain. Stir in salsa, corn, Miracle Whip and chili powder. Layer 1/2 meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired.  CHICKEN ADOBO ~Shared by Linda H., Rosharon, TX This is an authentic Filipino recipe. 10-12 Chicken pieces, white or dark meat 1 C. water 1/2 C. vinegar, white 1/2 C. soy sauce 3-5 cloves garlic 6-10 peppercorns, whole 2 bay leaves  Boil all together until chicken is tender. Sauce can be reduced to use on chicken or on rice. CHICKEN LEFTOVERS CASSEROLE ~Shared by Linda H., Rosharon, TX (Based on the Chicken Adobo recipe above.) 1 can cream of celery soup Plain yogurt to moisten  Leftover cooled chicken chucks (Adobo style) 2 c. cooked Red Rice 1 cup Leftover peas Real bacon bits 1 C. grated Swiss cheese Salt and Pepper  Stir all together. Bake covered for 30 minutes and uncovered for 5 minutes or until bubbly. EASY ASIAN APPETIZER - TNT ~Shared by Linda H., Rosharon, TX 1 8-oz block of cream cheese or Neufchatel for lower fat 1/4 cup soy sauce 1-2 Tbsp Sesame seeds Place the cream cheese in a shallow dish. Pour the soy sauce over. Sprinkle with Sesame seeds.  Serve with crackers or celery sticks. GERMAN-STYLE HAMBURGERS ~Shared by Linda H., Rosharon, TX 4 servings  1/2 c. frozen shredded hash brown potatoes, thawed  1/2 c. chopped onion  2 Tbsp. Worcestershire sauce  1/2 t. salt  1 lb. ground beef  4 hamburger buns, Split Lettuce leaves and tomato slices  In a bowl, combine potatoes, onion, Worcestershire sauce and salt. Crumble beef over mixture and mix well. Shape into four patties, about 1/2-inch thick. In a skillet, cook patties over medium-high heat for 10 to 12 minutes or until no longer pink, turning once. Serve on buns with lettuce and tomato. Source: 1_Comfort_Foods@yahoogroups.com 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

TORTILLA WITH TUNA & ONIONS ~Shared by Jim D., WA State Makes 4 servings Ingredients 2 ½ teaspoons extra-virgin olive oil, divided 2 onions, thinly sliced ½ teaspoon salt, divided ½ cup chopped fresh or drained canned tomatoes Freshly ground pepper to taste 3 large eggs 2 large egg whites 1 6-ounce can chunk light tuna in water, drained and flaked Instructions 1. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-low heat. Add onions and 1/4 teaspoon salt. Cook, stirring often, until very tender and starting to turn light golden, 10 to 20 minutes. (Add 1 to 2 tablespoons water, if onions are browning too quickly.) Add tomatoes and cook, stirring occasionally, until tomatoes have melted into the onions, about 10 minutes. Season with pepper; set aside to cool.  2. Whisk together eggs, egg whites and remaining 1/4 teaspoon salt in a bowl. Fold in tuna and reserved onion mixture with a rubber spatula. 3. Wash pan, wipe dry and brush with remaining 1 teaspoon oil. Place over low heat. Add the egg mixture and stir gently to distribute tuna and onions. Cook over low heat until underside is golden and top is starting to set, about 5 minutes. 4. Use a spatula to loosen tortilla, then slide it onto a plate. Invert it back into the pan and cook until the bottom is set, about 1 minute. Slide onto a serving platter and cut into wedges. Serve hot or at room temperature. Alternative Cooking Method If flipping a large tortilla makes you nervous, finish the tortilla by placing the skillet under the broiler until the top is set and golden brown, about 2 minutes. Slide the finished tortilla onto a platter and serve. Nutrition Information Per serving: 174 calories; 7 g fat (2 g sat, 4 g mono); 171 mg cholesterol; 8 g carbohydrate; 19 g protein; 2 g fiber; 590 mg sodium; 298 mg potassium.  Nutrition bonus: Selenium (71% daily value), Vitamin C (16% dv).  1/2 Carbohydrate Serving Source: EatingWell MARINATED VEGETABLE MEDLEY ~Shared by Treva, NC 3 medium zucchini, cut into 1/2-inch slices (5 cups)  2 medium carrots, cut into 1/4-inch slices (1 cup)  1/2 cup thinly sliced onion, separated into rings  1/2 cup coarsely chopped red pepper  1/2 cup water  1/4 cup spicy vegetable juice  2 tablespoons white wine vinegar  2 tablespoons fresh lemon juice  1 tablespoon snipped fresh parsley  1 clove garlic, minced  1 teaspoon sugar  1/4 teaspoon celery seed  1/4 teaspoon salt Combine zucchini, carrots, onion, pepper and water in 3- quart saucepan. Cover. Cook over high heat for 5 to 7 mins, or until vegetables are tender-crisp, stirring occasionally. Drain. Set aside.  Combine remaining ingredients in 1-cup measure. In large mixing bowl or salad bowl, combine vegetable mixture and juice mixture. Toss to coat.  Cover with plastic wrap. Chill at least 4 hrs, stirring occasionally. Serve with slotted spoon.  Yield: 12 Servings (approx 1/2 cup ea) Cals: 15, Cal from fat: 1, Total Carb 4g, Total Fat 0g, Chol 0mg, Sod 69mg, Dietary Fiber 1g, Sugars 2g, Protein 1g TUSCAN ROSEMARY CHICKEN AND WHITE BEANS ~Shared by Jim D., WA State Andi Bidwell, a Betty Crocker Kitchens food editor, shares a recipe. It's a delicious Italian chicken skillet dinner you can have on your table in 30 minutes. Prep Time:30 min  Start to Finish:30 min  Makes:4 servings  1/3 cup Italian dressing  4 boneless skinless chicken breasts (about 1 1/4 lb)  1/4 cup water  2 medium carrots, sliced (1 cup)  2 medium stalks celery, sliced (1 cup)  1/4 cup coarsely chopped drained sun-dried tomatoes in oil  1 teaspoon dried rosemary leaves, crushed  1 can (19 oz) Progresso® cannellini beans, drained, rinsed 1. In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.  2. Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).  3. Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.  High Altitude (3500-6500 ft): In step 1, cook chicken in dressing 3 to 5 minutes. In step 2, reduce heat to medium and use 1/3 cup water.  Nutrition Information 1 Serving: Calories 390 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 340mg; Total Carbohydrate 33g (Dietary Fiber 8g, Sugars 5g); Protein 42g Percent Daily Value*: Vitamin A 110%; Vitamin C 8%; Calcium 15%; Iron 30% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 5 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 2  *Percent Daily Values are based on a 2,000 calorie diet. Substitution  If you prefer dark meat, substitute 8 boneless skinless chicken thighs for the chicken breasts.  Success  Keep chicken as moist and tender as possible by not overcooking it. Check chicken for doneness at the minimum cooking time by cutting into the thickest part of the chicken with a knife to see if the juices are clear.  ROASTED GARLIC-POTATO SOUP ~Shared by Treva, NC 5 whole garlic heads  2 turkey bacon slices - diced (optional)  1 tablespoon olive oil  1 small onion, chopped  1 carrot, chopped  2 cloves garlic -- pressed  6 cups baking potato -- diced  4 cups chicken broth (I use canned low sodium broth)  salt and pepper to taste  1 bay leaf  1 cup low-fat milk (better than nonfat for this)  1/4 cup chopped fresh parsley Preheat oven to 350 degrees and after removing as much of the papery skins of the garlic heads (without taking them apart), wrap them up in separate pieces of foil and Bake for 1hour, then let cool for 10 minutes. Separate the cloves, and squeeze the delicious garlic out and throw away everything except the roasted garlic pulp. In a sauce pan, over medium-high heat, heat the olive oil and add onion, carrot, and pressed garlic, and turkey bacon and saute for 5 minutes. Now add potato, broth, salt, pepper, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender; remove bay leaf. Combine garlic pulp and 2 cups potato mixture in a blender or food processor, and process until nice and smooth. Return puree mixture to pan; stir in the milk, and cook over low heat until thoroughly heated through. Don't boil though or it will break. Remove from heat, and stir in chopped parsley. Serves 6 Per serving: 168 Calories; 3g Total Fat; (14% calories from fat); 11g Protein; 3g Dietary Fiber; 31g Carbohydrate; 4mg Cholesterol; 238mg Sodium 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

ANTIPASTI SALAD ~Shared by Mary S., Nashville, TN Yield: 5 servings INGREDIENTS  - 1/2 pound ziti pasta  - 3 quarts water  - 1/2 green bell pepper, diced  - 1/2 tablespoon garlic, crushed  - 2 ounces feta cheese  - 2 tablespoons extra virgin olive oil  - 1/4 small red onion, diced  - 1/2 red bell pepper, diced  - Black pepper, as needed  - 5 tablespoon balsamic vinegar  DIRECTIONS  Bring the water to a boil in a large pot. Add the ziti pasta and stir to prevent the pasta from sticking. Cook for 10-12 minutes, or until the pasta is done. Drain the water, then cover the pasta with cold water to cool.  Once the pasta has cooled, drain the water. Add the remaining ingredients to the pasta and mix well. Refrigerate for 1 hour, mix again, and serve.  Nutritional Information Per Serving (6 ounces): Calories: 257, Fat: 9 g, Cholesterol: 10 mg, Sodium: 132 mg, Carbohydrate: 36 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 7 g Diabetic Exchanges: 2 Starch, 1/2 Vegetable, 1-1/2 Fat  Source: "Cooking with The Diabetic Chef"  STEAMED CABBAGE ~Shared by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 1 Napa or green cabbage (about 1-1/2 pounds) - 1/4 cup apple cider vinegar - 1-1/2 teaspoons crystalline fructose - 1/2 teaspoon crushed hot pepper flakes - 2 teaspoons caraway seeds - 1/4 teaspoon salt - Black pepper to taste - 1/4 cup water - 1 red bell pepper, diced DIRECTIONS Core cabbage and slice thinly. In a small saucepan, mix vinegar, fructose, pepper flakes, caraway seeds, salt, a few dashes of pepper and water; bring to a boil. Cook about 4 minutes and remove from heat.  Meanwhile, fill a large kettle with about 1 inch of water and bring to a boil. Place cabbage slices and bell pepper in a steamer basket and place over water. Steam, covered, 3 minutes. Remove to a serving bowl. Pour sauce through a strainer over cabbage and toss well. Nutritional Information Per Serving (1/4 of recipe): Calories: 27, Cholesterol: 0 mg, Carbohydrate: 7 g, Protein: 1 g, Sodium: 124 mg, Fat: 0 g Diabetic Exchanges: 1 Vegetable Source: "Light and Easy Diabetes Cuisine" POACHED CHICKEN BREAST STUFFED WITH SPINACH AND SWISS CHEESE ~Shared by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS - 4 boneless, skinless chicken breasts - Pinch salt - Pinch pepper - 4 ounces fresh or frozen spinach - 4 slices Swiss cheese - 6 cups water DIRECTIONS Using a mallet or meat tenderizer, pound the chicken breasts until the meat is flat and even. Season the chicken with salt and pepper. Add a layer of spinach and a slice of Swiss cheese. Roll each breast tightly to ensure that the filling can not escape. Wrap each breast tightly in aluminum foil.  In a deep pan, bring the water to a boil. Place the foil-wrapped breasts into the water. Use a heat-proof plate to weigh the chicken breasts down and keep them completely submerged in the water. Allow them to simmer in the water for 20-25 minutes, or until the chicken is completely done. Remove the chicken from the water and let is cool for 5 minutes before serving. Nutritional Information Per Serving (1 chicken breast): Calories: 259, Fat: 11 g, Cholesterol: 98 mg, Sodium: 162 mg, Carbohydrate: 2 g, Dietary Fiber: 1 g, Sugars: 0 g, Protein: 36 g Diabetic Exchanges: 3-1/2 Very Lean Meat, 1 Lean Meat, 2 Fat Source: "Cooking with The Diabetic Chef" by Chris Smith WHOLE WHEAT POPPY BISCUITS  ~Shared by Mary S., Nashville, TN Yield: 18 biscuits INGREDIENTS  - 1-1/2 cups whole wheat flour  - 1 cup all-purpose flour  - 1/4 cup granulated sugar (or equivalent alternative sweetener)  - 1/4 cup poppy seeds  - 1 tablespoon baking powder  - 1/2 teaspoon baking soda  - 1/2 teaspoon salt  - 1/3 cup margarine  - 1 cup buttermilk  DIRECTIONS  Preheat oven to 425 degrees F. Lightly grease a baking sheet.  In a large bowl, stir together whole wheat flour, flour, sugar, poppy seeds, baking powder, baking soda and salt. Using a pastry blender, cut in margarine until mixture resembles coarse crumbs. Add buttermilk all at once, stirring with a fork to make a soft, but slightly sticky dough.  With lightly floured hands, form dough into a ball. On a lightly floured surface, knead the dough gently for 8 to 10 times. Pat or roll out the dough into a 1/2-inch thick round.  Using a 2-inch floured biscuit cutter, cut out as many rounds as possible. Place on baking sheet. Gently form scraps into a ball, flatten and cut out rounds.  Bake in preheated oven for 12 to 15 minutes. Remove from baking sheet onto a cooling rack immediately. Serve warm.  Nutritional Information Per Serving (1 biscuit): Calories: 117, Carbohydrate: 17 g, Fiber: 2 g, Protein: 3 g, Fat: 5 g, Sodium: 193 mg, Cholesterol: 0 mg Diabetic Exchanges: 1 Starch, 1 Fat  Source: "America's Everyday Diabetes Cookbook" 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

ANGEL HAIR ALIOLI  ~Shared by Pat, Merritt Island, FL This is a favorite of Joel's and it is so easy I sort of save it for emergency meals when I'm too tired, no ideas or just plain hungry for it. I really don't have a set recipe by amount, so this is a guesstimate. I'm sure you can adjust the amounts.  (About 2 generous servings)  1 lb angel hair pasta cooked according to package directions  1 stick margarine or part margarine and part olive oil.  4-6 garlic toes or to your garlic likes, minced  Melt margarine or marg.-oil combination in small skillet. When pretty hot add garlic and saute. Do not let it get too brown or it will have a bitter taste.  Drain pasta and put it into warmed bowl. Add margarine-garlic mixture and toss quickly. Add raw egg and toss quickly. This thickens the sauce quickly. If you have salmonella concerns, omit egg, but I think the egg is ultimately cooked enough. Serve immediately as this cools quickly. Sometimes Joel will make a salad to go with this. UNCLE BILL'S MICROWAVE POTATO WEDGES ~Shared by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Servings 2  2 large baking potatoes, unpeeled if skins are good  1 Tbsp. extra virgin olive oil ½ tsp. Italian seasoning mix ½ tsp. Hungarian paprika ¼ tsp. salt  ½ tsp. granulated garlic powder  2 Tbsp. freshly grated padano cheese or parmesan cheese  Scrub potatoes well. Cut potatoes in half lengthwise, then cut each half into 4 equal wedges giving you 12 wedges for each potato. Place potato wedges in cold water and ½ teaspoon of salt and let sit for 5 minutes to chill. Remove potato wedges onto paper toweling and pat dry. In a medium-size mixing bowl, combine olive oil, Italian seasoning mix, Hungarian paprika, salt and granulated garlic powder; mix well to blend. Drop dried potato wedges into the seasoning mixture and toss to coat well. Arrange potato wedges in a 9" x 13" microwave-proof casserole dish. Pour remaining seasoning mixture over wedges. Microwave on HIGH (full power) for 8 to 10 minutes or until tender; turning wedges over at 5 minutes of cooking time. Continue to cook for the remainder of 3 minutes. When done, remove from microwave and sprinkle with parmesan cheese. Serve hot. NOTE: Microwaving time may vary, depending on the wattage of the unit. Adjust cooking times accordingly. UNCLE BILL'S STRING BEANS AND MUSHROOMS ~Shared by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Serves 2 - 3  36 each fresh green string beans, about 4 - 5 inches long - (8 ounces)  1 tsp. granulated sugar  3/4 tsp. salt  4 Tbsp. butter  6 med. size fresh button mushrooms, sliced - (8 ounces)  3/4 tsp. seasoning salt  1 tsp. granulated garlic powder or  3 large garlic cloves, minced  1/2 tsp. black pepper  2/3 cup whipping cream  Rinse the string beans in cold water, then snip off the ends and discard. To a medium-size frying pan or a saucepan, add the prepared beans, cover with hot water and bring to boil. Add sugar and salt, reduce heat to simmer, cover the frying pan and cook the beans for about 10 minutes or until they are just slightly tender. When done, drain well and set aside. In a medium size frying pan on medium-high heat, melt butter, add the beans, sliced mushrooms, seasoning salt, garlic powder or minced garlic, black pepper and stir well. Cook uncovered for 8 to 10 minutes or until the mushrooms are almost tender, stirring frequently. Stir in the whipping cream and continue to cook on medium-high heat for 3 - 4 minutes or until the cream starts to form a nice creamy sauce, stirring frequently. Serve immediately with your dinner meal. This is good on cooked pasta of your choice or with new nugget potatoes boiled with some mint leaves.  NOTE: If you like onions, finely chop about 1/2 cup, sauté them in the butter for about 3 minutes, then add the mushrooms, cook for about another 3 minutes, then add the beans and continue on with the recipe. UNCLE BILL'S TUNA BURGER ~Shared by Bill Anatooskin, Burnaby, BC, Canada Author of "From Uncle Bill's Kitchen" Creator of the Dilly Core, a handy new kitchen tool. Servings 2  1 med. Jalapeno pepper, seeded  2 Tbsp. mayonnaise  6 oz. fresh tuna, or canned tuna  2 large scallions sliced, (about 1/2 cup)  1/4 cup chopped onion  1/2 tsp. salt  1/4 tsp. black pepper  1 Tbsp. extra virgin olive oil  2 each whole wheat hamburger buns  1 small tomato, sliced  2 each romaine lettuce leaves  In a food processor, chop Jalapeno peppers. Transfer to a small bowl. Add mayonnaise and mix well to blend; set aside. Without washing processor bowl, add tuna, scallions and onion and pulse several times to finely chop ingredients. Add salt and pepper and pulse a couple of times. Using your hands, form tuna mixture into 2 patties, about 4 inches across and about 1/2 inch thick. In a frying pan on medium-high heat, add olive oil, then add tuna patties and cook for 2 minutes each side. Set patties on the bottom half of the hamburger bun. Top each patty with slices of tomato and one lettuce leaf. Spread mayonnaise on top half bun, then set on top of the burger. Cut burgers in half for easier eating.  NOTE: You may also use slices of roasted red pepper, bean sprouts, slice of red onion and some fried mushrooms. This makes for a real tasty tuna burger. 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

EASY RAMEN SKILLET DINNER 1 Lb Lean Ground Beef 2 Pkgs (3 oz.) Oriental-flavor Ramen Noodles, noodles broken 1 Pkg (16 oz) Frozen Vegetables, thawed 1/4 tsp Ground Ginger 1/8 tsp Garlic Powder 2 Tbs Green Onions, thinly sliced In large skillet, brown beef breaking up into pieces. Remove beef and pour off drippings. Using one seasoning packet from Ramen package, stir into beef and set aside.  In skillet, combine 2 cups water, vegetables, noodles, ginger, garlic powder and remaining seasoning packet. Bring to a boil, then reduce heat. Cover and simmer about 3 minutes or until noodles are cooked, stirring occasionally. Return meat to skillet and heat through. Just before serving, stir in green onions. CHICKEN AND BISCUITS 1 can cream of chicken soup  3/4 cup sour cream, divided  2 cups chopped cooked chicken  16 oz. pkg. frozen mixed vegetables, thawed  1 cup shredded mild cheddar cheese  1 cup baking mix  3 Tbs. milk  1. Heat oven to 375. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Add chicken, vegetables and cheese; mix.  2. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; sitr until stiff dough forms.  3. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly. Source: Kraft Food & Family magazine, Fall 2008 QUICK AND EASY MARMALADE PORK CHOPS 4 pork chops 1/2 cup orange marmalade 1/2 cup soy sauce Preheat oven to 350 degrees. Place pork chops in a 9X13 baking dish. In a small bowl stir together the marmalade and soy sauce. Pour over the chops. Cover with foil and bake one hour. CROCKPOT CHICKEN STROGANOFF  Ingredients  1 pound frozen boneless skinless chicken thighs  1 can fat free cream of mushroom soup  16 oz. carton fat free sour cream  1 envelope dry onion soup mix  Put frozen chicken in bottom of crockpot. Mix soup, sour cream, onion soup mix and pour over chicken.  Cook on low for 7 hours. Serve over rice or noodles. Makes 6 servings. RED BEANS AND RICE A crockpot recipe. 1 lb dried red kidney beans  1 cup cooked ham pieces  1 onion, chopped  1 Tbsp Worcestershire sauce  1 tsp Tabasco sauce  2 bay leaves  2 cloves garlic, minced&n