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Good morning and welcome to your Veteran's Day edition of A to Z Recipes. You may have noticed that I avoid making political statements (or judgments) in this publication. And I'm not too fond of "forwarded" emails that do, either. Today's Ramblings and Did You Know? are an exception to my political statement avoidance, so I beg your indulgence. OK. I am off the soapbox. How about some great recipes for Veteran's Day? You will find many here that I have selected especially for today from my files. I've thrown in some things to make you think and laugh, too. I hope, however you spend the day, that you will remember the reason for the day off. PS: Remember to send in those Gifts from the Kitchen theme recipes using the handy link found in the Monthly Theme section. Help make us NUMBER ONE ! 
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Help make us NUMBER ONE ! Veteran's Day - 2005 I am what used to be known as a patriot. I love my country. I believe in the electoral process and believe, once the election is over, the days of bad-mouthing the candidate should be over. Even if I did not vote for a particular senator, congressman, or president, I give them my full support while in office. Unfortunately, war is a sad reality in the world with which they must deal. I would love it if we never had one. Peace is what we all seek. However, I do not know all the ins and outs of running a country, a nation. Those people voted into office are charged with that difficult task. As much as I detest war, I know that there will always be wars. We in this country have been involved in far too many, but when the decision is made to enter (or wage) a war, lives are lost and others forever changed. The brave souls who are members of the military have the heaviest burden of all as they must fight with all their worth for a country they love. When I see and hear all the terrible things being said about any war by the very people it is intended to protect, I cry for the military service personnel. How they must feel knowing their life is sacrificed for a country often divided and ungrateful. Please join me in thought and prayer for the brave military, past and present. As you do, pray for wisdom for when you speak of this country and those voted into office to protect it. For the world, we must maintain our heritage of peace and pride, and become a united force against terrorism anywhere in it. I believe a nation divided and ungrateful is a prime target for terrorism. Maggie Remember by Father Denis Edward O'Brien, USMC It was the Veteran, not the reporter, who has given us the freedom of the press. It was the Veteran, not the poet, who has given us freedom of speech. It was the Veteran, not the lawyer, who has given us the right to fair trial. It was the Veteran, not the campus organizer, who has given us freedom to demonstrate. It is the Veteran, who salutes the flag, who served under the flag, and whose coffin is draped by the flag, who allows the protestor to burn the flag. Written by Father Denis Edward O'Brien, USMC All Gave Some - Some Gave All Yet Another Forwarded Email... Some of you may not approve of the Iraqi war, and I hope this email doesn't offend anyone, but it's the BEST explanation of the war that I've ever read, and I feel I must pass it on. This is the BEST explanation of WHY we are AMERICA, the Home of the Brave and the Land of the FREE! I think this sums up the situation in terms we can all understand. Thanks for reading. Pass it on! The other day, my nine-year-old son wanted to know why we were at war. My husband looked at our son and then looked at me. My husband and I were in the Army during the Gulf War and we would be honored to serve and defend our country again today. I knew that my husband would give him a good explanation. My husband thought for a few minutes and then told my son to go stand in our front living room window. He told him: "Son, stand there and tell me what you see?" "I see trees and cars and our neighbors houses." he replied. OK, now I want you to pretend that our house and our yard is the United States of America and you are President Bush." Our son giggled and said "OK." "Now son, I want you to look out the window and pretend that every house and yard on this block is a different country" my husband said. "OK Dad, I'm pretending." "Now I want you to stand there and look out the window and see that man come out of his house with his wife and he has her by the hair and is hitting her. You see her bleeding and crying. He hits her in the face, he throws her on the ground, then he starts to kick her to death. Their children run out and are afraid to stop him, they are crying, they are watching this but do nothing because they are kids and afraid of their father. You see all of this son ... what do you do?" "Dad?" "What do you do son?" "I call the police, Dad." "OK. Pretend that the police are the United Nations and they take your call, listen to what you know and saw but they refuse to help. What do you do then son? "Dad, but the police are supposed to help!" My son starts to whine. "They don't want to son, because they say that it is not their place or your place to get involved and that you should stay out of it," my husband says. "But Dad...he killed her!!" my son exclaims. "I know he did...but the police tell you to stay out of it. Now I want you to look out that window and pretend you see our neighbor who you're pretending is Saddam turn around and do the same thing to his children." "Daddy...he kills them?" "Yes son, he does. What do you do?" "Well, if the police don't want to help, I will go and ask my next door neighbor to help me stop him." our son says. "Son, our next door neighbor sees what is happening and refuses to get involved as well. He refuses to open the door and help you stop him," my husband says. "But Dad, I NEED help!!! I can't stop him by myself!!" "WHAT DO YOU DO SON?" Our son starts to cry. "OK, no one wants to help you, the man across the street saw you ask for help and saw that no one would help you stop him. He stands taller and puffs out his chest. Guess what he does next son?" "What Daddy?" "He walks across the street to the old ladies house and breaks down her door and drags her out, steals all her stuff and sets her house on fire and then...he kills her. He turns around and sees you standing in he window and laughs at you. WHAT DO YOU DO?" "Daddy..." "WHAT DO YOU DO?" Our son is crying and he looks down and he whispers, "I close the blinds, Daddy." My husband looks at our son with tears in his eyes and asks him... "Why?" "Because Daddy.....the police are supposed to help...people who needs it....and they won't help....You always say that neighbors are supposed to HELP neighbors, but they won't help either...they won't help me stop him...I'm afraid....I can't do it by myself Daddy.....I can't look out my window and just watch him do all these terrible things and...and.....do nothing...so....I'm just going to close the blinds....so I can't see what he's doing........and I'm going to pretend that it is not happening." I start to cry. My husband looks at our nine year old son standing in the window, looking pitiful and ashamed at his answers to my husbands questions and he tells him...."Son" "Yes, Daddy." "Open the blinds because that man.... he's at your front door..."WHAT DO YOU DO?" My son looks at his father, anger and defiance in his eyes. He balls up his tiny fists and looks his father square in the eyes, without hesitation he says: "I DEFEND MY FAMILY DAD!! I'M NOT GONNA LET HIM HURT MOMMY OR MY SISTER, DAD!!! I'M GONNA FIGHT HIM, DAD, I'M GONNA FIGHT HIM!!!!!" I see a tear roll down my husband's cheek and he grabs my son to his chest and hugs him tight, and cries..."It's too late to fight him, he's too strong and he's already at YOUR front door son.....you should have stopped him BEFORE he killed his wife. You have to do what's right, even if you have to do it alone, before......it's too late." my husband whispers. THAT scenario I just gave you is WHY we are at war with Iraq. When good men stand by and let evil happen is the greatest EVIL of all. Our President is doing what is right. We, as a free nation, must understand that this war is a war of humanity. WE must remove evil men from power so that we can continue to live in a free world where we are not afraid to look out our window. So that my nine year old son won't grow up in a world where he feels that if he just "closes" the blinds, the atrocities in the world won't affect him. "YOU MUST NEVER BE AFRAID TO DO WHAT IS RIGHT! EVEN IF YOU HAVE TO DO IT ALONE! BE PROUD TO BE AN AMERICAN! BE PROUD OF OUR PRESIDENT! BE PROUD OF OUR TROOPS!! SUPPORT THEM!! SUPPORT AMERICA!! SO THAT IN THE FUTURE OUR CHILDREN WILL NEVER HAVE TO CLOSE THEIR BLINDS...." "The liberty we prize is not American's gift to the world, it is God's gift to humanity." -- George W. Bush
Help make us NUMBER ONE ! Military Buddy Finder Trying to track down an old friend? Search Millions of Records for FREE with the Internet's best Military Buddy Finder! Are you looking for someone? Is someone looking for you or for someone you know? http://www.militarylocator.com/ Before You Go An email Shared by Donna, TX in the A to Z Discussion Forum QT The Veterans of World War Two are currently dying at the rate of almost 2000 per day. Of all of the wars of the 20th century, World War Two truly threatened our very existence as a nation and as a culturally diverse, free society. We have written "Before You Go" as a profoundly heartfelt "Thank You" and tribute to the men and women who fought this worst and greatest of wars on our behalf, and who truly saved our lives and our way of life. Our goal is to get this song to every living veteran of World War Two while we still have them, and to their families and survivors. Please help us by forwarding this link to every World War Two veteran (or their families and descendants) that you know. We have not thanked them enough. Just click on this link to hear our song and view our show of thanks - then please send it on. http://www.managedmusic.com/beforeyougo.html  When and How to Display the U.S. Flag Long may Old Glory wave by David Johnson The United States Flag Code stipulates that as the symbol of a living country, the flag is considered in itself a living thing and should be properly displayed and cared for. The code outlines the proper ways to display the American flag. Raise the flag briskly. Lower it ceremoniously. Never allow the flag to touch the ground or floor. Do not fly the flag in bad weather, unless it is an all-weather flag. The flag can only be flown at night if properly illuminated. Otherwise, it should only be flown from sunrise to sunset. The flag should always be allowed to fall free. The flag should never be used to carry, store, or deliver anything. Never fly the flag upside down except to signal an emergency. Ceremonial When hung over a sidewalk on a rope extending from a building, the stars are always away from the building. When the flag is hung over a street running east to west, the stars are always toward the north. When the flag is hung over a street running north to south, the stars are always toward the east. When a group of flags is being displayed, the U.S. flag should be at the center and at the highest point. The only exception is when the flag of another nation is being flown—national flags should be of the same size and fly at the same height. When covering a casket, the stars should be at the head and over the left shoulder. The flag should never touch the ground or be lowered into the grave. Inside When on a speaker's podium, the flag should be either above and behind the speaker, or to the speaker's right as he faces the audience. When displayed either horizontally or vertically against a wall, the union (blue field) should be uppermost and to the flag's right, that is, the observer's left. In a window, or suspended above a corridor, the flag should hang with the union on the viewer's left. Government The flag should be flown daily at the main administration building of public institutions. Polling places should display a flag on election days. School buildings should display a flag when school is in session. Flags should fly at half-staff on the deaths of certain government officials. When the flag is displayed against a wall with another flag from crossed staffs, the U.S. flag should be on the right (facing the audience) and its staff should be on top of the other flags. Parades When the flag is carried in procession with other flags, it should be either on the right of the line of flags, or in front of the center of the line. On floats, the flag should be displayed on a staff. The flag should not be draped over a car, train, or boat. When displayed with a car, the flag's staff should be attached to the right fender, or the chassis. The flag should be held upright and should not be dipped to any person or thing. Regimental, state, or organizational flags may be dipped. Decorative The flag should never be used as clothing, bedding, or drapery. Red, white, and blue bunting may be used as decoration instead, with the blue on top, white in the middle, and red below. The flag should never be part of a uniform, but a flag patch or lapel pin can be part of a police or other uniform. The flag should not be used to cover a statue or monument. The flag should not be used to cover a ceiling. Advertising banners should not be hung from the same staff as a flag. The flag should not appear on napkins, boxes, or other disposable items, nor should it be embroidered on cushions, handkerchiefs, or similar objects. Flag Maintenance The flag should never be carried flat or horizontally, but always aloft and free. Care should be taken not to let the flag get torn, dirty, or damaged. The flag should never have placed upon it, nor attached to it, any mark, insignia, letter, word, figure, design, picture, or drawing. When to Fly the Flag The flag can be displayed on all days, but in particular it should be flown on: New Year's Day, January 1 Inauguration Day, January 20 Lincoln's Birthday, February 12 Washington's Birthday, third Monday in February Easter Sunday (variable) Mother's Day, second Sunday in May Armed Forces Day, third Saturday in May Memorial Day (half-staff until noon*), the last Monday in May Flag Day, June 14 Independence Day, July 4 Labor Day, first Monday in September Constitution Day, September 17 Columbus Day, second Monday in October Navy Day, October 27 Veterans Day, November 11 Thanksgiving Day, fourth Thursday in November Christmas Day, December 25 Other days as may be proclaimed by the President of the United States The birthdays of States (date of admission) State holidays *On Memorial Day, the flag should be hung at half-staff until noon, when it should be raised to the top of the staff. Pledge of Allegiance “I pledge allegiance to the Flag of the United States of America, and to the Republic for which it stands, one Nation under God, indivisible, with liberty and justice for all.” The pledge should be said while standing at attention and facing the flag with right hand over the heart. When not in uniform men should remove their headdress with their right hand and hold it at the left shoulder, the hand being over the heart. Persons in uniform should remain silent, face the flag and render the military salute. The same behavior applies during the raising or lowering of the flag, or when it passes on parade. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! Gifts from the Kitchen Here's the scoop on the current theme: Just like that famous commercial saying, nothin' says lovin' like something from the oven. With the holidays quickly approaching, do you search for ways to spread holiday cheer by giving gifts from your kitchen? I do, too. And not just cooked items. What we're looking for in this theme is gift ideas from your kitchen, which could include prepared mixes, gifts in a jar, etc. Brownies and cookies in a jar, baked miniature loaves of tasty holiday bread are just suggestions. Please make sure to include the preparation methods for the recipient in your submissions. Send in your Gifts from the Kitchen ideas for sharing in our next theme issue. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Gifts from the Kitchen A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Items without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Gifts from the Kitchen has a deadline of November 25, 2005, and will be posted on December 4, 2005. Please use this email link to submit a recipe for theme recipes: Gifts from the Kitchen As usual, only recipes are to be sent to: A to Z Recipes Inbox.   Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie diet programs, low carb lifestyles, and diabetic diets. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS ! 
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Help make us NUMBER ONE ! Our discussion forum at QuickTopic is where a2z’ers go to meet others, swap recipes and give feedback about what is going on in A to Z Recipes. It is expected that opinions, suggestions, etc. posted there be done with kindness and respect for all involved*. To join in at QT (or just to read) use your web browser to go to: A to Z Recipes Discussion Forum You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just select the button when you get there. NOTE: Maybe once you get to the site, you could add it to favorites. Links that are easy to find are more likely to be used again. *Offensive postings will be deleted by the publisher. Family Reunion Photos! Our first one was June 2004. Check out Leslie and Rusty's pics from December 2004. The most recent gathering was held May 2005.
Help make us NUMBER ONE !  Sir! A corporal needed to use a pay phone, but didn't have change for a dollar. He saw a private mopping the floors, and asked him, "Soldier, do you have change for a dollar?" The private replied, "Sure." The corporal gave him an icy stare. He said, "That's no way to address a superior officer! Now let's try it again. Private, do you have change for a dollar?" The private replied, "No, SIR!" Ways to Amuse Yourself During A Military Urinalysis Ask your observer if he wants to race. Wear a diaper. Urinate all over the outside of the cup, and then refuse to wash your hands with anything accept antibacterial soap. Inquire about a "take home cup." Get your privates stuck in your zipper. After four-and-a-half hours of holding it, pee so hard you knock the cup out of your hand. When the nurse asks you to witness the cup being empty, insist that you have to stick your finger in there to "check it out for yourself." When they call your name, walk to the counter looking really concerned. Calmly explain to the nurse that you haven't studied for this test, and want to know if there's any extra credit. Put some water in your boot before the test. When you get to the peeing part, take off your boot, pour it into the cup, and shamefully say that you just couldn't wait. Ask the observer to slap you on your rear-end a few times, just to get things going for you. Bring a drink umbrella for your cup. Since this person has probably seen a lot of people pee, ask him how you measure up. Before you start, self-check for hernias (turn, cough, etc...) Wear a condom.
Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Kitchen Bestsellers from Amazon Help make us NUMBER ONE ! MILITARY SOS (Oh, come on... you know what SOS stands for!) 1 pound ground beef 1/4 cup all-purpose flour 1 cube beef bouillon 3/4 teaspoon salt 1 pinch ground black pepper 2 1/4 cups milk 1/4 teaspoon Worcestershire sauce Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Sauté all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot over mashed potatoes, rice, or toast points. FOUR-CHEESE PATE INGREDIENTS: 3 (8-ounce) packages cream cheese, softened, divided use 2 tablespoons milk 2 tablespoons sour cream 3/4 cup chopped pecans 4 ounces Brie or Camembert, rind removed, softened 1 cup shredded Swiss cheese 4 ounces crumbled blue cheese 1/2 cup pecan halves, for garnish Red and green apple slices, fresh vegetable sticks, and/or crackers PREPARATION: Beat 8 ounces of the cream cheese, milk, and sour cream until smooth. Line a 9-inch pie plate with plastic wrap. Spread mixture over the bottom and up the sides of the pie plate. Sprinkle chopped pecans evenly across the surface and gently press into the cream cheese mixture. Beat remaining 16 ounces of cream cheese, Brie cheese, Swiss cheese, and blue cheese until combined. Scrape into pie plate on top of previous layer and smooth the top. Cover with plastic wrap and refrigerate at least 4 hours or overnight. When ready to serve, remove top plastic wrap and invert pate onto a serving dish. Carefully peel off bottom layer of plastic wrap. Press pecan halves in a decorative pattern on top. Let cheese pate sit at room temperature for at least 30 minutes before serving with apple slices, vegetable sticks, and crackers. Yield: 16 to 20 servings GRILLED CAJUN CHICKEN 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 cup lemon juice 1/4 cup vegetable oil 4 skinless boneless chicken breast halves 1. Combine dry spices in small bowl. In a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil. Add half of spice mix; stir to combine. 2. Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 2 to 3 hours in the refrigerator, covered. 3. Drain chicken from marinade and sprinkle both sides with remaining seasoning mix. 4. Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. Serves four. Based on individual serving. Calories: 200 Total Fat: 8 g Carbohydrates: 3 g Protein: 27 g  FRESH LEMONADE INGREDIENTS: Lemon Syrup*: 4 cups water 2 cups sugar 2 lemons Lemonade: 2 limes 5 cups water 1 bottle (7.5 ounces) frozen lemon juice, thawed 2 cups lemon syrup* 1 lemon DIRECTIONS: 1. Combine water and sugar in saucepan. Cut strips of rind off the 2 lemons using a vegetable peeler; add to saucepan. Bring to a boil and cook, stirring occasionally, 15 minutes until syrupy. Remove from heat and cool completely. Yield: 4 cups. 2. Juice the 2 lemons and 1 of the limes. Mix water, lemon and lime juices, and 2 cups of the syrup. Cut remaining lemon and lime into thin slices. Serve lemonade over ice garnished with lemon and lime slices. Per cup: 200 calories (0% from fat); 0 g fat. Tasty variations you can add to Fresh Lemonade: Gingerade: Blend 1/2 cup ginger preserves with lemon juice Citrusade: Add 1/2 cup orange syrup Pink Berryade: Stir in 1/4 cup raspberry syrup 8 servings NUTRITIONAL INFORMATION: Calories: 200 *Lemo n Syrup is also available commercially. LITTLE SHRIMP CASSEROLES by Jacques Pépin 4 tablespoons (1/2 stick) unsalted butter, melted 2 teaspoons chopped garlic 1/4 cup minced scallions 1/2 cup coarsely chopped white button mushrooms (about 2 mushrooms) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons canola oil 1 pound large shrimp (about 24), shelled 1 cup fresh bread crumbs (from about 3/4 slice white bread processed in a food processor) 1/4 cup dry white wine Mix the butter in a large bowl with the garlic, scallions, mushrooms, salt, pepper and 1 tablespoon of the oil. Add the shrimp and toss to mix well. Divide the mixture among four individual gratin dishes with about a 1-cup capacity, or spoon into one large gratin dish or shallow baking dish. In another bowl, toss the bread crumbs with the remaining 1 tablespoon oil, so that they are lightly coated but still fluffy. Sprinkle the crumbs over the shrimp mixture and pour the wine on top. About 30 minutes before serving time, heat the oven to 425°F. When the oven is ready, place the gratin dishes or dish on a cookie sheet and bake for 10 minutes, or until the topping is nicely browned and the shrimp are just cooked through. Serve immediately. Make Ahead The shrimp can be tossed with a mixture of the garlic, scallions, mushrooms, salt, pepper and oil a few hours ahead, and the gratins cooked at the last moment in a hot oven. Source: Jacques Pépin Fast Food My Way SWEET AND SOUR MEATBALLS 1 lb. Ground beef 5 oz. Water chestnuts, chopped 1 c. Milk ¼ c. Flour ½ c. Margarine 2 Tbsp. Cornstarch ½ c. Sugar ¼ c. Wine vinegar 2 Tbsp. Soy sauce 1 Green pepper, chopped ½ c. celery, chopped 1 sm. Can pineapple with juice Combine ground beef, water chestnuts, salt, pepper and milk. Form into small balls. Roll in flour. Fry in margarine over a medium heat until brown. In a saucepan, combine remaining ingredients. Boil. Reduce heat and simmer for 3 minutes. Pour over meatballs. Variations: Use chili powder, cumin, garlic powder to season. CORN CUSTARD 1 tsp. Salt 2 Tbsp. Sugar 1/4 tsp. Pepper 2 Tbsp. Butter, melted 2 c. Scalded milk 1 can Corn 2 Eggs, beaten Combine first 6 ingredients. Add to beaten eggs, mix well. Pour into baking dish. Place baking dish in a larger baking dish with hot boiling water. Bake at 325 degrees until firm. STUFFED CUCUMBER SLICES 3 cucumbers, peeled 2 (3 ounce) packages cream cheese, softened 1/4 cup stuffed green olives, chopped 1/2 teaspoon seasoned salt Halve cucumbers lengthwise and scoop out seeds. Beat cream cheese with mixer until creamy. Add olives and seasoned salt. Fill cucumber hollows with cream cheese mixture; press halves together and wrap tightly in plastic wrap; chill. Cut crosswise in 1/3-inch slices to serve. Source: The Ultimate Cooking with 4 Ingredients SHORTCUT DEVILED EGGS 6 hard-boiled eggs Thousand Island salad dressing Paprika 1. Slice eggs lengthwise; remove yolks. Mash yolks and mix with enough dressing to moisten. 2. Stuff into egg white shells. Sprinkle with paprika. Refrigerate.
Help make us NUMBER ONE ! NO-GUILT GREEN BEAN CASSEROLE 1 (10 1/2 ounce) can reduced fat cream of mushroom or cream of chicken soup 1/2 cup skim milk 1 (16 ounce) packages frozen French-style cut green beans, cooked, drained 1/3 cup toasted almonds or pine nuts 1. Heat oven to 350°. Mix soup, milk and freshly ground black pepper to taste in a 2-quart baking dish sprayed with nonstick cooking spray. Stir in beans and sprinkle with nuts. 2. Bake, uncovered, 25 to 30 minutes or until hot in center. Yield: 6 servings Serving size: About 3/4 cup Calories: 128 Protein: 5 g Carbohydrate: 14 g Fat: 5 g Cholesterol: 5 mg Sodium: 228 mg Calcium: 124 mg Dietary Fiber: 5 g Sugar: 6 g Source: Easy Healthy Cooking with 4 Ingredients By Dr. Sally Hunt SPEEDY CHICKEN TETRAZZINI 1 (8 ounce) package fresh sliced mushrooms 2 (14 ounce) cans reduced fat cream of chicken or cream of mushroom soup 2 cups cooked chicken or turkey, cubed 1 (7 ounce) package spaghetti, cooked, drained 1. Heat oven to 350°. In a Dutch oven sprayed with nonstick cooking spray, sauté mushrooms 3-4 minutes over medium heat. Add soup and heat 3-4 minutes. Stir in chicken and turkey and cooked spaghetti; heat through. Season to taste with freshly ground black pepper and salt or salt substitute. 2. Pour mixture into a sprayed 2-quart baking dish. Bake, uncovered, 30 minutes or until center is bubbly. Flavor Perk: Add 2 tablespoons sherry or cooking sherry to spaghetti mixture. Before baking, top with 1/2 cup reduced fat grated Parmesan topping and 2 tablespoons toasted slivered almonds. Yield: 6 servings Serving size: About 3/4 cup Calories: 222 Protein: 19 g Carbohydrate: 24 g Fat: 5 g Cholesterol: 51 mg Sodium: 566 mg Calcium: 10 mg Dietary Fiber: less than 1 g Sugar: 3 g
Help make us NUMBER ONE ! NO SUGAR ADDED CHOCOLATE CREAM PIE 4 ounces reduced-fat cream cheese (Neufchatel), softened 1 (1.5 ounce) package sugar-free instant chocolate pudding mix 2 cups skim milk 1/4 cup chopped pecans, toasted 1. In mixing bowl, beat cream cheese with electric mixer or wire whisk until very smooth. 2. In separate bowl, combine pudding mix and milk and mix well. 3. Add pudding to cream cheese and gently stir or swirl to mix. Fold in pecans. 4. Spoon mixture into 1 (6 ounce) graham cracker crust. 5. Cover and chill before serving. Optional: Top with mixture of 1 1/2 cups lite whipped topping and 1 tablespoon miniature chocolate chips or chopped sugar-free chocolate. Yield: 8 servings Serving size: 1/8 pie Calories (without crust): 97 Fat: 6 g Calcium: 69 mg Protein: 4 g Cholesterol: 12 g Fiber: less than 1 g Carbohydrate: 8 g Sodium: 242 mg Sugars: 3 g Sugar Alcohol: 0 g Food Exchanges: 1 fat, 1/2 bread, 1/2 milk A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE ! AWESOME PARMESAN CHICKEN FOR TWO Ready In: < 30 minutes Ingredients: 2 Boneless chicken breasts 1/2 cup "Oven Fry" for Pork or chicken (No Substitutions) 1/2 tablespoon Italian seasoning 1/4 cup grated Parmesan cheese 1 egg Olive oil Directions: Flatten chicken to about 1/4 to 3/8 of an inch thick. in a shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. in another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. I use a spoon to coat chicken with the crumb mixture gently pressing crumbs onto chicken. Preheat a frying pan with about a 1/2 cup of olive oil. add more when necessary. brown on medium heat until nicely browned and juices run clear. This is one of our favorite chicken recipes. It is very moist and full of flavor! you can add a slice of tomato on top when chicken is done, then add some mozzarella on top of that. I sometimes serve with spaghetti and a nice loaf of fresh bread. or mashed potatoes and stuffing. The possibilities are endless. Source: CDKitchen
Help make us NUMBER ONE ! AUSTRIAN CREAM CHEESE SOUP Ingredients: 6 leeks 1/3 cup butter or margarine 4 celery ribs, chopped 1/3 cup all-purpose flour 3 (14-1/2 ounce) cans chicken broth 3 cups water 1 teaspoon salt 2 (8-ounce) packages cream cheese, softened 1-1/2 cups plain yogurt 4 egg yolks 1 teaspoon ground white pepper chopped fresh chives (optional) Instructions: Melt butter in a Dutch oven; add leeks and celery; sauté until tender. Add flour, cook, stirring constantly, 3 minutes. Stir in broth, 3 cups water, and salt; bring to a boil. Reduce heat; simmer, stirring occasionally, 15 minutes. Microwave cream cheese and yogurt in a 2-quart microwave-safe bowl at High 15 to 20 seconds or until warm; whisk until smooth. Whisk in egg yolks; gradually whisk in 2 cups leek mixture. Stir cream cheese mixture and pepper into leek mixture. Cook over low heat, stirring occasionally, until thoroughly heated. (Do not boil.) Sprinkle with chives, if desired. Yield: 14 cups Source: Southern Living 1998 Annual Recipes
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