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Publisher's Desk Ramblings Did You Know? Monthly Theme, Recipe Submissions Reader Support Birthday Babies Discussion Forum Crazy Corner Recipe Favorites Heart Healthy Diabetic Choices For Two Publisher's Choice
Good morning and welcome to A to Z Recipes newsletter. Before we get to the issue today, I want to invite ALL of you to our Florida Bash get-together to be held in Leesburg on Saturday, December 10th. Rusty, along with the most capable Richard from Bradenton, came up with a perfect idea since we all love to cook. We are going to have a smorgasbord of great food and shared recipes. We will meet in the Community Center near Rusty and everyone will bring a favorite dish (and the recipe to share with others). There are so many of you who live in the Florida area so we are hoping for a good turnout. Leesburg is a lovely city, with lots to do, so make a day or weekend trip of it! Please visit the A to Z Discussion Forum QT for more information. Or you can send me an email using the following link and I will forward your email to Rusty: Florida Bash. I will be coming in from Texas and would love to meet y'all! A little reminder... Friday is the last day to send in those recipes for our current theme of Gifts From The Kitchen. Let's all pitch in to make this the best one ever. I know the recipes and ideas will make everyone's gift-giving a little more exciting (and lot less hectic). Thanks! As promised, I am sharing some recipes for using those leftovers from your Thanksgiving dinner. Guess what? We have more than turkey recipes, too! Included in this issue is something to make you think and laugh. Now, that's my style of a recipe newsletter. You will have an issue from Linda on Wednesday, so I won't "see you" until after Thanksgiving. I pray you and your family have a gloriously delicious meal together. Take a moment before your meal to give thanks for all with which you have been blessed. I think the selection in today's Ramblings puts it all into perspective. Help make us NUMBER ONE ! 
Cookbooks, Recipes, Gourmet Cooking from Amazon
Help make us NUMBER ONE ! EVERY DAY IS THANKSGIVING Even though I clutch my blanket and growl when the alarm rings, thank you, Lord, that I can hear. There are many who are deaf. Even though I keep my eyes closed against the morning light as long as possible, thank you, Lord, that I can see. Many are blind. Even though I huddle in my bed and put off rising, thank you Lord, that I have the strength to rise. There are many who are bedridden. Even though the first hour of my day is hectic, when socks are lost, toast is burned and tempers are short, my children are so loud, thank you, Lord, for my family. There are many who are lonely. Even though our breakfast table never looks like the pictures in magazines and the menu is at times unbalanced, thank you, Lord, for the food we have. There are many who are hungry. Even though the routine of my job is often monotonous, thank you, Lord, for the opportunity to work. There are many who have no job. Thank you, Lord for the friends and special times that touch my life in so many ways. There are many who are not so lucky. Even though I grumble and bemoan my fate from day to day and wish my circumstances were not so modest, thank you, Lord, for life. Author unknown
Help make us NUMBER ONE ! HOLIDAY HELP LINES Many big food companies have hotlines staffed with experienced Home Economists for instant, personalized help during the holidays. Print out this list and tape it inside your pantry door for quick reference. Butterball Turkey Talk-Line: 1-800-BUTTERBALL The Turkey Talk-Line from the folks at Butterball is a great place for answers to turkey questions. The line is open Monday through Friday from 8 AM to 6 PM CST from now until December 21. And the best part of all: it's open Thanksgiving day, starting at 6 AM CST!! TDD line: 1-800-TDD-3848. Bilingual help is available. Honeysuckle White Help Line: 1-800-810-6325 This line offers pre-recorded answers to lots of your turkey preparation questions. Perdue Farms: 1-800-473-7383 Find out about roasting, carving, stuffing, gravy and turkey leftovers. USDA Meat and Poultry Hotline: 1-800-535-4555 If you have questions about food safety, including storage, handling and preparation of the Thanksgiving turkey, call the USDA hotline weekdays from 9 AM to 3 PM CST. TDD line: 1-800-256-7072 Reynolds Turkey Line: 1-800-745-4000 This hotline is open 24 hours a day. Call to get the best tips about cooking using Reynolds products. Fleischmann's Yeast Baker's Help Line: 1-800-777-4959 This helpline, for all your questions about breads and rolls, is open Monday - Friday from 9 AM - 7 PM, all year long. Land O’ Lakes Holiday Bake Line: 1-800-782-9606 Any and all baking questions are answered from 8 AM to 7 PM CST at Land O’Lakes from now until Christmas Eve. Hershey's Consumer Hot Line: 1-800-468-1714 Let the folks at Hershey's walk you through every chocolate question you've ever had. Ask for recipes too! This line is open Monday - Friday from 9 AM to 4 PM EST, all year round. Betty Crocker Hotline: 1-888-ASK-BETTY or 1-888-275-2388, This phone line is open Monday - Friday from 7:30 AM to 5:30 PM CST, year round. Get information on everything from baking perfect cookies to delicious gravy. Libby Consumer Hot Line: 1-800-854-0374 Stressed about your pumpkin pie? Get tips and advice, plus recipes using canned pumpkin. The line is open Monday - Friday from 8 AM - 8 PM EST, all year round. Ocean Spray Consumer Help Line: 1-800-662-3263 Learn everything you ever wanted to know about cranberries, including ideas for using leftover canned cranberry sauce. The hotline is open Monday - Friday from 9 AM - 4 PM EST, all year round. And it's open on Thanksgiving! 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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Shop Better Homes and Gardens 50% Off Show your support by voting for this ezine. Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please send your request using this link. Tell us some basic information: Your Name Where you live Your birthdate You may include anything else you would like to share such as: How long you have been with A to Z Recipes Something about your job and family Your hobbies Any special recipe requests This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests and make new friendships. Because of time constraints, only birthdays shared using the appropriate link and basic information will be considered.
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. Florida Bash Planned! I want to invite ALL of you to our Florida Bash get-together to be held in Leesburg on Saturday, December 10th. Rusty, along with the most capable Richard from Bradenton, came up with a perfect idea since we all love to cook. We are going to have a smorgasbord of great food and shared recipes. We will meet in the Community Center near Rusty and everyone will bring a favorite dish (and the recipe to share with others). There are so many of you who live in the Florida area so we are hoping for a good turnout. Leesburg is a lovely city, with lots to do so make a day trip of it! Please visit the A to Z Discussion Forum QT for more information. Or you can send me an email using the following link and I will forward your email to Rusty: Florida Bash. I will be coming in from Texas and would love to meet y'all! 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 !  Shared by Barbara, Chula Vista, CA Black November - A Turkey's Lament When I was a young turkey, new to the coop, My big brother Mike took me out on the stoop, Then he sat me down, and he spoke real slow, And he told me there was something that I had to know; His look and his tone I will always remember, When he told me of the horrors of ..... Black November; "Come about August, now listen to me, Each day you'll be thick, where once you were thin, And you'll grow a big rubbery thing under your chin. "And then one morning, when you're warm in your bed, In'll burst the farmer's wife, and hack off your head; "Then she'll pluck out all your feathers so you're bald'n pink, And scoop out all your insides and leave ya lyin' in the sink, "And then comes the worst part" he said not bluffing, "She'll spread your cheeks and pack your rear with stuffing". Well, the rest of his words were too grim to repeat, I sat on the stoop like a winged piece of meat, And decided on the spot that to avoid being cooked, I'd have to lay low and remain overlooked; I began a new diet of nuts and granola, High-roughage salads, juice and diet cola, And as they ate pastries, chocolates and crepes, I stayed in my room doing Jane Fonda tapes, I maintained my weight of two pounds and a half, And tried not to notice when the bigger birds laughed; But 'twas I who was laughing, under my breath, As they chomped and they chewed, ever closer to death; And sure enough when Black November rolled around, I was the last turkey left in the entire compound; So now I'm a pet in the farmer's wife's lap; I haven't a worry, so I eat and I nap, She held me today, while sewing and humming, And smiled at me and said "Christmas is coming........"
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 ! TURKEY TETRAZZINI This is a great way to use leftover turkey. The recipe can also be used with leftover chicken. The spaghetti can be replaced with other pasta or noodles. 1 cup cubed leftover turkey 1/2 cup cooked spaghetti, chopped into small strips 1/2 cup sliced, sautéed mushrooms 2 tbsp fresh bread crumbs mixed with softened butter 5 tbsp grated Parmesan cheese Cream Sauce: 1 cup heavy cream 3 thin slices onion 3 sprigs fresh parsley (or 1 tbsp dried) 1 bay leaf 1 whole clove (or 1/4 tsp ground) 2 tbsp unsalted butter 3 tbsp all-purpose flour Salt and pepper to taste Grated or ground nutmeg First make the Cream Sauce by scalding the cream containing the onion, parsley, bay leaf and clove; strain. Melt the butter in a pan; stir in the flour and make a roux. Cook briefly, then add the cream mixture. Simmer for 3 minutes; season with salt, pepper and nutmeg. Add turkey, spaghetti and mushrooms to cream sauce and stir to combine. Place mixture in greased baking dish. Sprinkle with the buttered bread crumbs and Parmesan cheese. Bake in preheated 375° F oven for about 15 minutes or until topping has browned and mixture is bubbling. Serve immediately. Serves 4. TURKEY FLAUTAS I found a recipe for chicken flautas a while back. I discovered that leftover turkey works great. Also, I use corn tortillas in place of the flour ones called for in this recipe. They come out more crisp and taste better with the red chile flavor to us. 5 flour tortillas 1 cup shredded turkey 1 teaspoon chile powder salt to taste 2 tablespoons red chile sauce oil for frying Add chile powder and sauce to turkey and toss to coat. Divide the turkey evenly between each tortilla. Roll each filled tortilla and place seam side down to rest until all of them are rolled. Heat oil over medium heat, and fry each flauta until golden brown. Drain on paper towels and serve with guacamole or salsa. Makes 5 flautas. PIEROGIE CASSEROLE If you like pierogies, you will love this. It's also a great way to use leftover mashed potatoes. Serve this as a main dish, but it makes a nice side dish as well, in which case it would make 10-12 servings. 8 ounces lasagna noodles 2 large onions, diced 8 ounces sharp cheddar cheese, grated (2 cups) 4 cups mashed potatoes, made fresh or leftover 4 tablespoons butter Salt and pepper to taste Cook noodles according to package and set aside. Brown the butter in a medium skillet, being careful not to burn. Add the onions and sauté until softened and lightly browned. Combine the cheese and mashed potatoes. Butter or spray a 13x9x2-inch baking dish. Line the bottom with a layer of noodles. Add a layer of potato and cheese mixture then spread with a portion of the onions. Continue to layer the ingredients ending with a layer of noodles topped with onions. Bake at 350° F for 15 to 20 minutes, or until bubbly and lightly browned. Tent with foil if the top browns too quickly. Notes: Browning the butter adds a lot of flavor to the casserole. If you prefer, it could just be melted. If making freshly mashed potatoes, use about 8 large potatoes. If you don't have enough leftover potatoes, add some fresh or make some from instant potatoes. The recipe can easily be halved. Serves 6. TURKEY SALAD 4 cups diced cooked turkey (chicken may be used) 1-1/2 cups chopped celery 1 cup seedless white or red grapes 1 cup coarsely chopped walnuts 1 cup mayonnaise 1 teaspoon prepared mustard 2 tablespoons lemon juice Salt and pepper to taste Combine all ingredients; blend well. Refrigerate for several hours or overnight. Note: This is a variation on a basic chicken or turkey salad recipe. To return to the basic, omit the grapes and nuts. Other variations would include mandarin oranges and nuts or hard-cooked eggs and olives. Serves 6-8. GREEN BEANS AND HAM This is an old Pennsylvania Dutch standby. You can use more or less beans, less ham, more or less potatoes, whatever you prefer. You can also use a leftover meaty ham bone for the meat. 3 pounds green beans, cleaned and snapped 1 pound smoked ham (any cut will do) 3 large potatoes, cut in large cubes 1 large onion, coarsely chopped Water Salt and pepper to taste Red wine or cider vinegar for garnish Place the beans, ham, potatoes and onions in a large pot. Add enough water to come about halfway up the ingredients. Add pepper. Bring to a boil; cover, reduce heat and cook until ham and beans are tender, about 1-1/2 hours. (Cooking time will depend on the age of the beans, but they should be very tender.) Remove the ham and cut into bite-size pieces. Taste the beans and add salt if needed. Return the ham to the pot and cook for another 15 minutes. Place on individual serving plates and pass the vinegar. Serves 4 to 6. CHICKEN OR TURKEY CROQUETTES This is another good way to use leftover chicken or turkey. 2 cups finely diced cooked chicken or turkey 2 tablespoons grated or very finely chopped onion 2 tablespoons butter 1/3 cup all-purpose flour 1 cup milk Salt and pepper to taste 1 tablespoon fresh lemon juice 1 tablespoon chopped parsley 1 egg, beaten 3/4 cups fresh breadcrumbs Oil for frying Mix together chicken and onion. Melt butter in small saucepan over medium heat. Add flour and stir briskly to make a roux. Gradually add the milk, stirring constantly until thickened and all lumps are dissolved. Cook for about 3 minutes but do not brown. Add salt and pepper; remove from heat and let cool. Stir in the chicken mixture, lemon juice, and parsley; combine well. Place in refrigerator until chilled. Heat oil in large fry pan over medium-high heat. Form the chicken mixture into cutlets. Dip each into the beaten egg and then the breadcrumbs. Fry until browned on both sides. Serves 3 to 4. MONTE CRISTO SANDWICHES 1/4 cup mayonnaise 2 teaspoons prepared mustard 8 slices sandwich bread 4 slices cooked turkey 4 slices cooked ham 4 slices Swiss cheese 2 egg whites 3 eggs 1/2 cup commercial sour cream 2 tablespoons milk 1 cup fine, dry breadcrumbs (about) vegetable oil Combine mayonnaise and mustard, stirring well; spread on one side of each bread slice. Place one slice each of turkey, ham, and cheese on top of 4 bread slices. Top with remaining bread. Cut each sandwich in half diagonally; secure with wooden picks. Beat egg whites (at room temperature) until stiff; set aside. Beat eggs; add sour cream and milk, stirring well. Fold in egg whites. Dip sandwich halves in batter; coat with breadcrumbs. Carefully lower sandwich halves, one at a time, into deep hot oil (375 degrees F.); fry until golden brown, turning once. Drain; remove wooden picks. Serve sandwiches immediately. Serves 4. Source: The Southern Living Cookbook (Oxmoor Press) BACON AND SWEET POTATO BITES These easy and delicious appetizer bites are made with leftover sweet potatoes from Thanksgiving dinner. Leftover baked sweet potatoes, cut into bite size pieces 2 Tbsp. melted butter dash white pepper 8 slices bacon, cooked until crisp, each slice cut into 5 pieces 20 oz. can pineapple chunks, well drained, reserving 2 Tbsp. juice Preheat oven to 400 degrees F. Place the sweet potato pieces on ungreased jelly roll pan, and drizzle with butter and sprinkle with pepper. Top each sweet potato piece with a piece of bacon, then top that with a pineapple chunk. Secure each stack with a toothpick. Brush some of the reserved pineapple liquid over each stack. Bake at 400 degrees about 5 minutes until heated through. Cool slightly before serving. Makes about 40 bites Source: BusyCooksAbout.com TURKEY AND WILD RICE CASSEROLE 1/4 cup unsalted butter 1/2 cup chopped yellow onion 1/4 cup all-purpose flour 1-1/2 cups turkey or chicken stock 1-1/2 cups half-and-half 1 teaspoon salt 1/2 teaspoon fresh-ground black pepper 1/4 teaspoon fresh-grated nutmeg 1/4 cup dried mushrooms, such as morels or porcini 3 cups diced cooked turkey (or chicken) 2 tablespoons chopped fresh parsley 3 cups cooked wild rice 1 cup grated brick, Muenster, or other mild white cheese Preheat the oven to 350 degrees F. Heat the butter in a large skillet over medium heat. Add the onion, and sauté it until it is translucent, 5 to 7 minutes. Sprinkle on the flour and stir to blend it in. Pour in the stock and half-and-half, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper, and nutmeg. Stir in the dried mushrooms, turkey, and parsley. Lightly oil, or spray with cooking spray, a 2-quart casserole. Spread the wild rice in the bottom of the casserole. Spoon in the turkey mixture, then sprinkle the cheese over the top. Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot. Serves 8. Source: Prairie Home Cooking by Judith M. Fertig (Harvard Common Press) CRANBERRY TRIFLE This recipe makes excellent use of leftover cranberry sauce and butter cookies. Store-bought sugar cookies are great, too. 2 cups cranberry sauce 1/2 cup sugar, or more or less to taste 2 cups whipping cream 1/2 cup powdered sugar 1 frozen pound cake, thawed 1 cup crushed butter cookies or purchased sugar cookies 1/2 cup sliced almonds, toasted Mix the cranberry sauce and sugar in small saucepan. Heat, stirring frequently, until sugar melts and the mixture is smooth. Taste to see if you like the flavor and to make sure the sugar is dissolved. You may need to add more sugar to taste. Cool to room temperature. Beat the whipping cream with powdered sugar in a large mixing bowl until stiff peaks form. Cut pound cake into 12 slices and arrange in bottom of 13x9" dish to cover bottom. Spoon the cranberry sauce over the cake, then sprinkle with the crushed cookies. Spread whipped cream over cookies and top with almonds. Chill at least 3 hours before serving. Make 16 servings. TURKEY ALMONDINE 2 Cups cooked rice 3 Cups cooked turkey cut in small pieces 2 Cans condensed cream of chicken soup 1/2 Cup mayonnaise 2 Cups diced celery 2 Tablespoons grated onion 1 Tablespoons salt 2 Cups crushed corn flakes 3 oz. sliced almonds 4 Tablespoons melted butter Preheat oven to 350 degrees. In a large bowl, combine turkey, rice, soup, mayonnaise, celery, onion and salt. Pour into a 9" x 13" glass baking dish. Top with cornflakes and almonds. Drizzle on melted butter. Bake for 30 minutes. Serves 6. WILD RICE-TURKEY BAKE 3 cups cooked wild rice (see note) 3 cups chopped cooked turkey 16 oz. pkg. frozen French cut green beans, thawed 17 oz. jar alfredo sauce 1/2 cup soft bread crumbs Preheat oven to 350 degrees. Mix rice, turkey, green beans and alfredo sauce in large bowl. Place in 12x8" glass baking dish and sprinkle with bread crumbs. Bake at 350 degrees for 45-50 minutes until casserole bubbles at the edges and bread crumbs are browned. To freeze, undercook rice by 10 minutes. Do not thaw green beans. Mix all ingredients and place in baking dish. Wrap well and attach small freezer bag with bread crumbs. Label and freeze up to three months. To thaw and reheat, thaw casserole overnight in refrigerator. Uncover, sprinkle with breadcrumbs, and bake at 350 degrees for 50-65 minutes until bubbly and thoroughly heated. Serves 6. Note: To cook wild rice, combine 1-1/2 cups washed rice with 4 cups water in heavy saucepan. Cover and cook for 30-45 minutes or until tender. Drain off any excess water.
Help make us NUMBER ONE ! TURKEY-SWEET POTATO HASH A great recipe for leftover turkey and sweet potatoes. It is mild, but you can either eliminate the mild green chiles to make it even milder, or add chipotle peppers to spice it up. Packed with Vitamin A and Vitamin C. If you use a non-stick skillet, try reducing even more the oil and butter used. 1.5 cups sweet potato - baked or boiled, peeled and chopped 2.5 cups turkey - cooked, chopped. 1/4 cup chicken broth 1 teaspoon canned diced mild green chiles 3 tablespoons fresh cilantro, chopped 1 large egg white 1 teaspoon salt 1 tablespoon oil 1 tablespoon butter 2 scallions, chopped 1/8 teaspoon black pepper 1/4 cup roasted sweet red pepper 1. Pre-heat oven to 400F. 2. Boil or bake sweet potatoes, peel and chop into cubes. 3. Take 1 cup of the sweet potatoes and mash them and set aside for now. 4. Chop sweet red pepper into thin strips about an inch long. Chop chipotle pepper. Chop scallion. Chop cilantro. 5. Chop turkey into cubes. 6. Mix together the mashed sweet potatoes, cubed sweet potatoes, cubed turkey, red pepper strips, chopped chipotle, 2 tablespoons chopped cilantro, 1 chopped scallion, egg white, chicken broth, salt and pepper. 7. Heat skillet on medium heat and add oil and butter. When hot, add the hash mixture to the skillet. Cook for 3 minutes until the bottom sets. Turn it once and cook for another 2 minutes. If using a non-stick skillet, experiment with using less oil and butter and perhaps increasing the broth. 8. Turn into a baking dish (unless you are using an ovenproof skillet) and bake in a 400F oven for 10 minutes. 9. Serve topped with remaining cilantro and scallions. Serve with salsa on the side. Servings: 4 Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 285.29 Calories From Fat 97.32 Nutrient - % Daily Value Total Fat 10.95g - 16% Saturated Fat 3.75g - 18% Cholesterol 74.27mg - 24% Sodium 745.80mg - 31% Potassium 442.63mg - 12% Carbohydrates 17.43g - 5% Dietary Fiber 1.86g - 7% Protein 28.58g - 57% Vitamin A 10565.02IU - 211% Vitamin C 84.93mg - 141% Calcium 49.47mg - 4% Iron 2.46mg - 13% Vitamin E 1.01IU - 3% Thiamin 0.12mg - 7% Riboflavin 0.32mg - 18% Niacin 5.69mg - 28% Vitamin B6 0.63mg - 31% Folate 27.53µg - 6% Vitamin B12 0.36µg - 6% Pantothenic Acid 1.17mg - 11% Phosphorus 213.06mg - 21% Magnesium 32.19mg - 8% Zinc 3.00mg - 20% Source: BusyCooksAbout.com
Help make us NUMBER ONE ! TURKEY AND GREEN BEAN SALAD 2 cups string beans, trimmed and cut 1/4 cup fat free mayonnaise 1/4 cup plain fat free yogurt 1 tsp lemon juice pinch of salt 1/4 tsp ground black pepper 2 cups cooked turkey, diced 1/2 cup red bell pepper, diced 3 tbsp fresh parsley, chopped Place green beans in a pot of boiling water and cook for 2 minutes. Remove from heat and rinse with cold water. Stir together mayonnaise, yogurt, lemon juice and seasoning in a large bowl. Add green beans, turkey, red pepper and parsley. Toss well to coat. Serves 4. A to Z Recipes Handy Links for Diabetics
Help make us NUMBER ONE !  THANKSGIVING IN A PAN Feeds more than two, but is an excellent way to have all the best of that special meal without all the fuss. Reheats well, so you won't have any waste. INGREDIENTS 1 package (6 ounces) stuffing mix 2-1/2 cups cubed cooked turkey (use deli turkey!) 2 cups frozen cut green beans, thawed 1 jar (12 ounces) turkey gravy Pepper to taste DIRECTIONS Prepare stuffing mix according to package directions. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Top with turkey, beans, gravy and pepper. Cover and bake at 350° for 30-35 minutes or until heated through. Serves 6. Source: Taste of Home Quick Cooking
Help make us NUMBER ONE !  LOUISVILLE HOT BROWN 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups milk 1 cup (about 4 ounces) shredded mild white Cheddar cheese 1/4 cup grated Parmesan cheese 1 1/2 tablespoons Dijon mustard 1/2 teaspoon Tabasco sauce 1/2 teaspoon salt 3 thick slices bacon 6 slices Italian ciabatta or other rustic bread, toasted 1/2 pound roast turkey breast, sliced 1 large tomato, sliced 1/8 teaspoon ground black pepper 1. Make the cheese sauce: In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm. 2. Cook the bacon: In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop. 3. Make the sandwiches: Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately. Serves 6. NUTRITIONAL INFORMATION: Calories: 347 Total Fat: 17.0 Cholesterol: 78.2 Sodium: 737 Carbohydrates: 23.3 Fiber: 1.1 Protein: 24.5 Source: iVillage.com
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