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

Publisher's Desk

If you had to go to the web site to read this then you have not subscribed to this publication at our new list host, EZezine. You may sign up here or visit the permanent link at the bottom of this publication. Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I've spent the better part of the past 4 days in bed. Even at mealtimes I've been far from the kitchen. I cried my way through a few teaspoons of mashed potatoes this morning. I sure don't sound like much of a cook, right? Actually, I did prepare dinner for my kids last night but did not eat any of it. This dental "thing" is a nightmare. I go back to the doctor tomorrow to see if the swelling is down enough to where he can actually look at the sutures and see how I'm doing. I shudder to think of returning to work where I, literally, speak for a living. I am not currently a member of the speaking (or eating) community. Oh, Jeez. You think I might lose weight? Probably not, lol. The current Monthly Theme topic is Luscious Leftovers. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes. You're some lucky campers today because I was sane enough to work on the newsletter last night and this morning (thank God for pain medication!). I think you will agree we have some of the best recipes and other goodies here today. It (almost) makes me feel better knowing you'll be cooking up a storm from what is shared today. I thank each of you who helped make it possible. We'll see you here again on Wednesday, God willing. PS: Bling! Bling! Bling! If you're interested in Las Vegas in 2010, please visit this link right away. Great Cookbooks!

 

Just a Pinch of Kindness

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

 

Food For Thought

~Shared by Pat, Merritt Island, FL Blessed are those who can give without remembering and take without forgetting. 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 Little Things ~Shared by Jim D., WA Too often we don’t realize what we have until it is gone; Too often we wait too late to say “I’m sorry – I was wrong.” Sometimes it seems we hurt the ones we hold dearest to our hearts; And we allow foolish things to tear our lives apart. Far too many times we let unimportant things into our minds; And then it’s usually too late to see what made us blind. So be sure that you let people know how much they mean to you; Take that time to say the words before your time is through. Be sure that you appreciate everything you’ve got And be thankful for the Little things in life that mean a lot. ~ Author Unknown Send Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ! Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

 

Did You Know?

Cooking Tips ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Coat Eggplant, Squash, Zucchini and/or peppers with Olive Oil and your favorite Mrs. Dash® Seasoning.  Place on the grill for wonderful roasted vegetables. Add 1 teaspoon (5mL) of Salt-Free Mrs. Dash® Garlic & Herb Seasoning Blend and 1 teaspoon (5mL) olive oil to 1 cup (240mL) of frozen mixed carrots and peas, microwave or steam for a few minutes until cooked. Add 1 teaspoon (5mL) of Salt-Free Mrs. Dash® Garlic & Herb Seasoning Blend and 1 teaspoon (5mL) olive oil to 1 cup (240mL) of frozen mixed carrots and peas, microwave or steam for a few minutes until cooked. Dice 1 large baking potato and 1 small onion, add to medium skillet sprayed with cooking spray, sprinkle 1 teaspoon of Salt-Free Mrs. Dash® Extra Spicy Seasoning Blend, sauté until tender. For great smoky flavor, mix Salt-Free Mrs. Dash® Mesquite Grilling Blend or Lemons Pepper™ with unsalted butter or margarine and spread on hot corn on the cob. Add Salt-Free Mrs. Dash® Lemon Pepper to steamed green vegetables or baby carrots for a real taste lift. Use Salt-Free Mrs. Dash® Original Blend as a substitute for salt in any recipe that instructs you to add salt to taste or to season with salt. New … Glad® SimplyCooking™ Microwave Steaming Bags. Crisp, tender vegetables without the pots and pans. Get a jumpstart on dinner by filling microwave steaming bags with vegetables, one for every night of the week. No more excuses! Steaming just got easier thanks to Glad® SimplyCooking™ Microwave Steam Bags! Just pop your family’s favorite veggies in the bag, add some of your own special spice blends and you’ve got dinner! Pressed for time? Use Glad® SimplyCooking ™ Microwave Steam Bags to store and cook. Just put your leftover veggies from dinner in one of the bags and its ready for the fridge. Pull it out the next day and its ready to pop in the microwave for lunch. Easy to store, easy to reheat -all in one convenient bag! Want a quick and easy lunch idea? Combine leftover cooked rice with your favorite frozen mixed vegetable combination and some seasonings in a Glad® SimplyCooking™ Microwave Steam Bag. Cook as directed and serve. It doesn’t get much easier than that! Looking for a quick, healthy snack? Try adding fresh or frozen edamame (green soybeans found in the fresh produce or frozen section of supermarkets) to a Glad® SimplyCooking™ Microwave Steam Bag. Want to speed up roasting veggies on the grill or in the oven? Just partially cook an assortment of colorful veggies together in the microwave using Glad® SimplyCooking™ Microwave Steam Bag. Cook for only half the time suggested on the bag. Finish cooking on the grill or in the oven for the wonderful roasted flavor. Blueberries are great plain, just as they are. Or add a little bit of vanilla lowfat yogurt or non dairy whipped topping to them. Another option is to add them to a fruit smoothie, made from frozen bananas and orange juice. Steam your vegetables, then add low-calorie or low-fat dressings, and herbs and spices to add flavor. Some cooking techniques, such as breading and frying, or using high-fat dressings or sauces will greatly increase the calories and fat in the dish. And eat your fruit raw to enjoy its natural sweetness. Take your favorite lasagna recipe and try adding different combinations of your favorite vegetables between the layers: mushrooms, spinach, broccoli, carrots, zucchini, onions, or eggplant. Be creative. Stir low-fat or fat-free granola into a bowl of low-fat or fat-free yogurt. Top with sliced apples or berries. Add low fat cream cheese to celery stalks. Top with raisins for ants on a log. Combine frozen 100% juice and berries, then freeze to make popsicles. Mix canned spinach or frozen broccoli into your pasta dish. If cooking fruits and vegetables takes too much time, consider microwaving vegetables, buying pre-cut fruits and vegetables, using canned or frozen items, drinking 100% fruit juice, or pre-washing vegetables so they are ready for cooking. Use a fork to pierce whole, unpeeled vegetables such as potatoes or yams to keep them from bursting while cooking. For even cooking, cut vegetables into small same-size pieces. Try adding diced tomatoes, cucumbers and onions to your turkey-dogs. Add lots of lettuce, tomatoes, onions, sprouts, or other vegetables to your turkey-burgers. Slice, marinate (try balsamic vinegar) and grill a variety of vegetables including zucchini, asparagus, green onions, eggplant, and mushrooms. They’re delicious! Pizza for dinner! Pizza can be a healthy choice whether you cook in or take-out when loaded with your favorite veggies. Dress up a salad for your main meal. Add slices of grilled chicken or fish. Top with Mandarin oranges. A cool crunchy salad is refreshing on a hot summer day. Make potatoes the star of the show. Top hot, split, baked potatoes with 3-bean chili, broccoli and cheese, or grilled onions and mushrooms for a quick and filling meal. Grill a berry-filled dessert - slice a ripe peach in half, remove the pit, and fill the peach with blueberries. Sprinkle each half with brown sugar and lemon juice, wrap in aluminum foil, and place on the grill for 15 minutes, turning only once. Grill your dessert - sprinkle bananas with cinnamon and brown sugar, place on aluminum foil, and let it sizzle. Or get creative, and try grilled bananas for your banana split! Grill your own potato bites dice potatoes, drizzle with olive oil, sprinkle with seasoning, wrap in aluminum foil, and place on the grill. Grill tropical fruit such as papaya and mango and serve with grilled fish. Choose ½ cup of applesauce for baking instead of a ½ of cup oil. Cut strawberries into heart shapes. One night of the week, let your child be in charge of the meal, making sure that they choose a veggie. Make an all-fruit kabob - pineapple, banana, papaya, and pear chunks work well. Make shish-kabobs - cut meat into 1-inch pieces, use whole mushrooms, cherry tomatoes, chopped pieces of onions, bell peppers, and pineapple. Get your children involved and have them make their own skewers. Soak the vegetables in water for 30 minutes to prevent them from catching fire while on the grill. Enlist help from your kids at dinnertime. Have them prepare a vegetable tray as an appetizer or an accompaniment with dinner while you prepare the main entree. Ask your older children to help encourage their younger siblings to eat fruits and veggies. Buy both regular raisins and golden raisins, have your kids do a taste test. Let your child taste the difference between canned, frozen or fresh green beans - let them decide their favorite form. Help kids make frozen fruit kabobs using pineapple chunks, bananas, grapes and kiwis. Cookie cutters can be used to make fun shapes out of melon slices. Kids will love experimenting - and eating their favorites! Check Out the Best of As Seen On TV Products at Walter Drake. Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

 

Monthly Theme, Recipe Submissions

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

 

Reader Support

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

 

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you only a2z readers... not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays that occur after December 2009. Please send your request using this link. Tell us so we can strike up the band and light the candles on that cake. Please, basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our November Birthday Babies: 2nd Patricia F. in Nebraska 2nd Sandy in Wise, Virginia 2nd Cindy in Salem, Ohio 2nd Veronica in Sorrento, Louisiana 3rd Patty R. in Alaska 4th Linda H. in Carmel, New York 4th Sheridan in Scandia, Kansas 6th Nancy S. in Elma, Washington 6th Trina S. in Commercial Point, Ohio 7th Shernette R. in Hanover, Jamaica, W. I. 7th Beverly H. in Long Beach, California 8th Janet S. in Winona, Minnesota 8th Sheila G. in Cedartown, Georgia 8th Brenda H. in West Lafayette, Ohio 8th Sally H. in Boise, Idaho 9th Bill E. in Rocky Mount, North Carolina 11th Sandy M. in Benzonia, Michigan 12th Aafrin in Pune, India 13th Joan in Savona, British Columbia, Canada 13th Anita, Battle Ground, WA 14th Marilyn B. in Center Line, Michigan 14th Susan H. in Waynesboro, Pennsylvania 15th Cheryl in Chicago, Illinois 15th Christine in London, Ontario, Canada 16th Laura B. in Jonesville, Louisiana 16th Carole L. in Binghamton, New York 17th Don G. in Georgia 17th Mary S. in Nashville, Tennessee 19th Anna F. in Dickinson, North Dakota 19th Amber T. in Drumright, Oklahoma 20th Helen J. in North Fort Myers, Florida 20th Virginia M. in Lagos 20th Brenda S. in The Chaco, Paraguay 21st Jaye P. in Fairbanks, Alaska 23rd Mechelle D. in Tampa, Florida 25th Carol A. in Northern California 26th Marge in South Dakota 26th Olga R. in Williamstown, New Jersey 26th Cindy L. in Charleston, West Virginia 27th Linda C. in Ardmore, Oklahoma 28th Stoney S. in Mount Hope, Virginia 28th Cherie S. in Westport, Washington 29th Linda in Huber Heights, Ohio 29th Kathy C. in Bartlesville, Oklahoma 30th Bill R. in Madison, Wisconsin Only emails using the appropriate link and containing the basic information will be considered for posting.

 

Crazy Corner

Paradise Lost ~Shared by Mary H., Montreal, Canada Two men who haven't seen each other for many years meet on the street. One asks the other how things have been. "Wonderful, for a while," the other says. "I had it all: money, a magnificent house, a fast car, the love of a beautiful woman. Then, one day, poof!  It was all gone." "What a shame," the friend says. "What on Earth happened?" Says the other man: "My wife found out." When Insults Had Class ~Shared by Larry Holmes, Toronto, Canada These glorious insults are from an era before the English language got boiled down to 4-letter words. The exchange between Churchill & Lady Astor: She said, "If you were my husband I'd give you poison." He said, "If you were my wife, I'd drink it." A Member of Parliament to Disraeli: "Sir, you will either die on the gallows or of some unspeakable disease." "That depends, Sir," said Disraeli, "whether I embrace your policies or your mistress." "He had delusions of adequacy." - Walter Kerr "He has all the virtues I dislike and none of the vices I admire." - Winston Churchill "I have never killed a man, but I have read many obituaries with great pleasure." Clarence Darrow "He has never been known to use a word that might send a reader to the dictionary." - William Faulkner (about Ernest Hemingway). "Thank you for sending me a copy of your book; I'll waste no time reading it." - Moses Hadas "I didn't attend the funeral, but I sent a nice letter saying I approved of it." - Mark Twain "He has no enemies, but is intensely disliked by his friends...” - Oscar Wilde "I am enclosing two tickets to the first night of my new play; bring a friend.... if you have one." - George Bernard Shaw to Winston Churchill "Cannot possibly attend first night, will attend second... if there is one." - Winston Churchill, in response. "I feel so miserable without you; it's almost like having you here." - Stephen Bishop "He is a self-made man and worships his creator." - John Bright "I've just learned about his illness. Let's hope it's nothing trivial." - Irvin S. Cobb "He is not only dull himself; he is the cause of dullness in others." - Samuel Johnson "He is simply a shiver looking for a spine to run up." - Paul Keating "In order to avoid being called a flirt, she always yielded easily." - Charles, Count Talleyrand "He loves nature in spite of what it did to him." - Forrest Tucker "Why do you sit there looking like an envelope without any address on it?" - Mark Twain "His mother should have thrown him away and kept the stork." - Mae West "Some cause happiness wherever they go; others, whenever they go." - Oscar Wilde "He uses statistics as a drunken man uses lamp-posts... for support rather than illumination." - Andrew Lang (1844-1912) "He has Van Gogh's ear for music." - Billy Wilder "I've had a perfectly wonderful evening. But this wasn't it." - Groucho Marx A Way With Words ~Shared by Jim D., WA       I had amnesia once - or twice. Protons have mass? I didn't even know they were Catholic. All I ask is a chance to prove that money can't make me happy. I'd give my right arm to be ambidextrous. If the world was a logical place, men would ride horses sidesaddle. What is a "free" gift? Aren't all gifts free? They told me I was gullible .. and I believed them. Teach a child to be polite and courteous in the home and, when he grows up, he'll never be able to edge his car onto the freeway. Two can live as cheaply as one, for half as long. Experience is the thing you have left when everything else is gone. One nice thing about egotists: They don't talk about other people. When the only tool you own is a hammer, every problem begins to look like a nail. A flashlight is a carrying case for dead batteries. What was the greatest thing before sliced bread? I used to be indecisive. Now I'm not sure. The cost of living hasn't affected its popularity. How can there be self-help "groups"? Is there another word for synonym? Where do forest rangers go to "get away from it all"? Is it possible to be totally partial? Is Marx's tomb a communist plot? If swimming is so good for your figure, how do you explain whales? Show me a man with both feet firmly on the ground, and I'll show you a man who can't get his pants off. It's not an optical illusion. It just looks like one. Is it my imagination, or do buffalo wings taste like chicken? bareMinerals now on Beauty.com! Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

 

Recipe Reviews, Reader Comments

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: HOLIDAY CRANBERRY SALAD ~Shared by Treva, NC   2 cups fresh or frozen cranberries, thawed 1/4 cup "measures-like-sugar" calorie-free sweetener 1 (0.3-ounce) package sugar-free lemon gelatin 1 & 1/4 cups boiling water 1/2 cup finely chopped celery (about 2 stalks) 1 cup finely chopped Granny Smith apple (about 1 medium) Cooking spray Green leaf lettuce (optional) Place cranberries in a food processor; process 30 seconds or until chopped. Combine cranberries and sweetener in a large bowl; let stand 30 minutes or until sweetener dissolves. Combine gelatin and boiling water in a large bowl; stir 2 minutes or until gelatin dissolves. Chill until the consistency of unbeaten egg white.   Stir cranberry mixture, celery, and apple into gelatin mixture. Pour mixture into a 3-cup mold coated with cooking spray. Cover and chill until firm.   To serve, unmold salad onto a lettuce-lined serving plate, if desired. Yield:  5 servings (serving size: 1/2 cup)   CALORIES 50 (0.0% from fat); FAT 0.8g (sat 0.0g,mono 0.0g,poly 0.0g); IRON 0.0mg; CHOLESTEROL 0.0mg; CALCIUM 0.0mg; CARBOHYDRATE 9.8g; SODIUM 17mg; PROTEIN 1.4g; FIBER 1.2g   Source: Oxmoor House, MARCH 2006 CLASSIC YULE LOG ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 1/2 cup sifted cake flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup white sugar 3 eggs, separated 1/4 cup milk   1/8 cup confectioners' sugar   1 1/2 cups whipped cream   2 cups heavy whipping cream 8 (1 ounce) squares semisweet chocolate, melted 1/4 cup butter, softened   1/8 cup confectioners' sugar 1/2 teaspoon green food coloring 8 ounces marzipan Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper. Sift together flour, cocoa, baking powder, and salt. Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture. Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top. Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes. Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes. Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate. To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake. To prepare garnish, dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy! TOMATO AND ARTICHOKE PASTA ~Shared by Linda H., Rosharon, TX This is a quick sauce that goes great with either fresh or box pasta. The best part is that most of this can come out of a well stocked pantry 30 min before you need to eat.  1 28 oz. can whole, peeled tomatoes (drained from liquid and chopped) 1 medium onion (diced) 8 marinated artichoke quarters (diced) 4 garlic cloves (minced) 1 tbsp. dried oregano 1 tbsp. dried basil, or about five leaves of fresh chopped basil 1/2 tsp. red pepper flakes 1 tbsp. vodka (optional) 1/2 cup Parmesan cheese 1/4 cup heavy cream 1/4 cup olive oil 1 cup pasta water Salt Pepper In large pot, boil water and cook pasta. (Note: if you cook pasta completely before beginning sauce, reserve one cup of the starchy pasta water) In a large pan over medium-high heat, add the oil. Once the oil begins to shimmer, add the red pepper flakes and allow them to cook for 1 to 2 minutes until the oil has a subtle orange hue.   Add the onions and artichokes, lightly salt them and let cook for about 4 minutes until the onions to become slightly translucent as they cook. Add the tomatoes and cook for about 3 minutes.  Add the garlic and cook for another 4 minutes. Add the cracker pepper, basil and oregano, stir and continue to cook for another 2 minutes. Add the vodka and stir in.  After adding, let it cook for 1 minute. Turn down the heat to medium-low. Add the cream. Once the pasta is cooking or is near ready, add the Parmesan cheese to the sauce.  Let it to melt into the mixture, Turn up the heat to medium and stir vigorously if needed. Add the cooked pasta to the pan with the finished sauce. Add about a cup of the reserved pasta water. Turn off the heat. Toss the pasta to coat and let sit for about 1 minute. Serve. Enjoy! Source: www.grouprecipes.com SHRIMP BOIL WITH SPICY BUTTER SAUCE ~Shared by Jim D., WA     Active Time:  15 Minutes Total Time:  15 Minutes Serves 4 Shell the shrimp right at the table and then dunk each one into our positively addictive cayenne-spiced sauce. For tamer tastes, serve the shrimp with lemon wedges instead. INGREDIENTS 1 1/2 quarts water 1/4 cup vinegar 1/2 lemon, cut into thin slices 2 cloves garlic, smashed 5 tablespoons Old Bay Seasoning 1/2 teaspoon peppercorns 1 1/2 teaspoons salt 1 1/4 teaspoons cayenne pepper 4 bay leaves, crumbled 2 pounds large shrimp, in their shells 1/2 pound unsalted butter 4 teaspoons Worcestershire sauce 2 teaspoons lemon juice   DIRECTIONS In a large pot, combine the water, vinegar, lemon slices, garlic, Old Bay Seasoning, peppercorns, 1/2 teaspoon of the salt, 1/4 teaspoon of the cayenne, and the bay leaves. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes.   Add the shrimp to the pot. Cover and bring back to a boil. Then continue boiling, partially covered, until the shrimp are just done, 1 to 2 minutes. Drain.   In a small stainless-steel saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, the lemon juice, and the remaining 1 teaspoon salt and 1 teaspoon cayenne. Divide the sauce among four small bowls. Serve the shrimp with the butter dipping sauce. Nutrition Information Serves 4 - Facts Per Serving:   Calories: 677 Fat. Total: 50g Carbohydrates, Total: 9g Cholesterol: 469mg Sodium: 1272mg Protein: 47g Fiber: 3g % Cal. from Fat: 66% Fat, Saturated: 0g   Source: Quick from Scratch - Fish and Shellfish PECAN PIE SURPRISE BAR ~Shared by Treva, NC 1 box Pillsbury's yellow cake mix 1/2 cup margarine 1 egg 1/2 cup brown sugar, packed 1 & 1/2 cups corn syrup 1 teaspoon vanilla 3 eggs 1 cup chopped pecans Grease a 13 by 9 inch pan. Reserve 2/3 cup of cake mix. To remaining mix, add margarine and egg. Make a crumb mixture and press into pan. Bake at 350° for 15 to 20 minutes. Using reserved cake mix, add brown sugar, corn syrup, vanilla and eggs. Mix together, beat 1 to 2 minutes and pour over baked crust. Sprinkle a cup of chopped pecans over it. Bake at 350° for 30 to 35 minutes. Makes 36 bars. GREEN ONION SAUSAGE AND SHRIMP GRAVY ~Shared by Johnny, LA   Chef John Besh's "My New Orleans: The Cookbook"  includes this recipe is the chapter on Mardi Gras. "In south Louisiana,  any sauce is called gravy, " he writes. "Serve this gravy over biscuits with oeufs au plat,  and you've really got something." Makes 6-8 servings 1 tablespoon rendered bacon fat 1 pound green onion pork sausage, removed from casings 1 small onion,  diced 1 tablespoon flour 1 pound jumbo shrimp,  peeled and deveined Salt and freshly ground black pepper ½ green bell pepper,  diced 1 clove garlic,  minced 1 teaspoon crushed red pepper flakes 1 pinch allspice 2 dashes Worcestershire 1/3 cup diced canned tomatoes 1 cup basic chicken stock Leaves from 1 sprig fresh thyme 1 green onion,  chopped Melt the bacon fat in a large heavy-bottomed pan over high heat,  then add the pork sausage and cook,  breaking up the meat with the back of a wooden spoon,  until it is browned,  12-15 minutes. Add the onions and cook,  stirring often with the spoon,  until the onions are deep brown,  about another 15 minutes. Reduce the heat to medium,  then sprinkle the flour into the pan,  stirring to mix it into the sausage and onions. Cook for about 2 minutes. Season the shrimp with salt and pepper and add them to the pan,  stirring and tossing them with a spatula. Sauté until they turn pink,  about 3 minutes. Remove the shrimp from the pan and set aside while you continue making the sauce. Add the bell pepper,  garlic,  pepper flakes,  allspice,  Worcestershire,  tomatoes,  and chicken stock to the pan,  stirring well. Increase heat and bring the sauce to a boil. Reduce the heat to low and cook for 15 minutes. Add the thyme,  green onions,  and shrimp and cook for another 5 minutes. Season with salt and pepper. Source: My New Orleans: The Cookbook by John Besh JAMBALAYA-STYLE CHICKEN AND SHRIMP ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP   Makes 6 (1-1/2 cups chicken mixture plus 1/2 cup rice) servings 1 pound skinless, boneless chicken thighs 4 ounces smoked turkey sausage 1-1/2 cups chopped red, yellow, and/or green sweet pepper 1 cup thinly sliced celery 1 cup chopped onion 1 14-1/2-ounce can low-salt diced tomatoes, undrained 1 10-ounce can chopped tomatoes and green chile peppers, undrained 2 tablespoons quick-cooking tapioca 1 teaspoon dried basil, crushed 1/4 teaspoon cayenne pepper 4 ounces frozen peeled and deveined medium shrimp, thawed 2 cups loose-pack frozen cut okra 3 cups hot cooked brown rice Cut chicken into bite-size pieces. Halve sausage lengthwise and cut into 1/2-inch-thick slices. In a 3-1/2- or 4-quart slow cooker, combine chicken, sausage, sweet pepper, celery, and onion. Stir in undrained diced tomatoes, undrained chopped tomatoes and green chile peppers, tapioca, basil, and cayenne pepper. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in shrimp and okra. Cover and cook about 30 minutes more or until shrimp are opaque. Serve with hot cooked brown rice. ABM - CONFETTI CHEESE BREAD ~Shared by Doe, Oliver, B.C., Canada 1.5 lb LOAF: 3/4 c water ¾ tsp salt  1 tbsp sugar  2 tbsp instant skim milk powder 1/2 c shredded carrot, lightly packed 1/3 c each diced sw grn & red pepper  3 c flour  2 tsp dried Italian seasoning 1 1/4 tsp yeast  3/4 c coarsely chpd old cheddar 2 lb LOAF: 1 c water  1 tsp salt  2 tbsp sugar  3 tbsp skim milk powder  2/3 c carrot  1/2 c each diced sw grn & red pepper 4 c flour 1 tbsp dried Italian seasoning  1 1/4 tsp yeast  1 c coarsely diced old cheddar Select basic white cycle. Add cheese at ingred signal. Tip- The moisture content of the veggies can vary. Check the dough when you add the cheese & adjust consistency. Put cheese in freezer for 30 mins before adding so it won’t melt so easily. Variation- Sub a mix of dried basil, oregano & thyme for Italian seasoning. GREAT GRILLED WINGS ~Shared by Jim H., Calgary, Alberta, Canada One thing I'm known for are my wings. This is a great recipe. I, of course, add more hot stuff for our tastes :) From The Tabasco Cookbook. Allow at least 1 hour for marinade time. ~by Cookiegirlandi 25 min; 5 min prep 32 wings 16 chicken wings 1/2 cup salad oil 1/4 cup balsamic vinegar 1/4 cup honey 2 tablespoons brown sugar 2 tablespoons cane syrup or dark corn syrup 1 tablespoon Tabasco sauce 1/2 teaspoon red pepper flakes 1/2 teaspoon dried thyme 1 teaspoon soy sauce 1/4 teaspoon Worcestershire sauce Cut off and discard bony wing tips. Cut remaining wings in half. In large bowl, combine remaining ingredients and mix well. Marinate wings in this mixture 1 hour in refrigerator, then grill 15 to 20 minutes, turning frequently. Source: Recipezaar PUMPKIN PIE COFFEE CREAMER MIX ~Shared by Ann S., Mims, FL 4 tsp ground cinnamon 2 tsp ground ginger 2 tsp ground nutmeg 1 tsp ground cloves 1 tsp allspice 1 cup non-dairy creamer Combine ingredients and store in an airtight container. Use 1-2 tsp per cup of coffee.   Source: About.com LAYERED STRAWBERRY TIRAMISU ~Shared by Barb C., Chula Vista, CA 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 3-1/2 cups  cold milk 2 pkg. (3.4 oz. Each) JELL-O Vanilla Flavor Instant Pudding 2 pkg.  (3 oz. Each) ladyfingers, split 1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed 2-1/2 cups  sliced fresh strawberries 2 squares BAKER'S Semi-Sweet Chocolate, grated BEAT cream cheese in large bowl with mixer until creamy. Gradually add milk, beating until well blended. Add dry pudding mixes; beat on low speed 1 min. Or until well blended. COVER bottom of 13x9-inch pan with half the ladyfingers; top with layers of half each of the pudding mixture, COOL WHIP and berries. Repeat all layers. REFRIGERATE 3 hours. Sprinkle with chocolate. Source: LilBitsThisnThat-PSP@Yahoogroups.com MASHED SWEET POTATOES WITH BANANA AND BROWN SUGAR ~Shared by Marilyn, Canton, OH I know what you're thinking ~ Bananas? Trust me. I don't always reveal my secret ingredient, and most people can't put their fingers on what exactly makes this sweet potato recipe so good. But everyone loves them. Of course, some heavy cream, butter, and brown sugar doesn't hurt. 8 sweet potatoes or large yams, each about 10 ounces About 3 Tbsp. kosher salt, plus additional as needed 1 banana, with a 2-inch slit cut into the peel 8 Tbsp. (4 ounces) unsalted butter 2 cups heavy cream 1 cinnamon stick 1/4 cup firmly packed light brown sugar 1 tsp. finely ground fresh black pepper, plus additional as needed Wash each of the potatoes well, poke holes into them with a fork, rub each with about 1 teaspoon of salt, and wrap with heavy-duty aluminum foil. Place directly on hot coals and cook for about 20 minutes, or cook in a 350°F barbecue for about 50 minutes, or until tender when pierced with a paring knife. At the same time, cook the banana in the peel until blackened, about 15 minutes. Carefully take the potatoes out of the foil and scoop the flesh out from the skin into a large bowl. Cover with foil. Scoop the flesh out of the banana into a separate bowl. Increase the temperature to high. Place a small roasting pan or deep baking dish with high sides that can take the direct flame (a 13 x 9-inch baking dish with a 15-cup capacity is ideal) over the heat and let heat up for 5 minutes. Add butter and let melt; add cream, cinnamon stick, brown sugar, potatoes, banana, 1 teaspoon of salt, and 1 teaspoon of pepper. Using a potato masher, mash the potatoes and banana, and stir to combine. Season to taste with additional salt and pepper as needed. Yield - Serves 8 Note: you could add some toasted pecans before serving, if desired.  AUTUMN HARVEST STEW ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 3 Tbs. Olive oil 1 onion, halved & sliced 1 carrot, halved lengthwise & sliced 1 parsnip, halved lengthwise & sliced 1 celery rib, halved lengthwise & sliced 1 red bell pepper, cut into 1" cubes 2 garlic cloves, chopped 3 Tbs. Flour 2-3 tsp. Curry powder 3 cups vegetable stock 2 ½ cups fresh pumpkin, peeled & cut into 1" cubes ½ tsp dried sage ½ cup frozen peas Salt & pepper (to taste) Heat oil in large pot over medium heat. Add onion, carrot, parsnip, celery, bell pepper and garlic; cook until softened, 4-5 minutes. Stir in flour and curry powder and mix until well combined; while stirring, slowly pour in vegetable stock; add pumpkin and sage and bring stew to a simmer. Gently simmer until vegetables are tender, about 10 minutes. Mix in peas and heat through; season with salt and pepper and serve. Source: Meatout Mondays BLUE ONION BISTRO'S MACARONI & BLUE CHEESE WITH CHIVES ~Shared by Linda H., Rosharon, TX This recipe comes from the Blue Onion Bistro located at 5801 Roosevelt Way NE, in Seattle, WA. It is their signature dish that was published in the March 2003 issue of Bon Appetit Magazine. 1 lb uncooked spiral tube-shaped pasta 1 teaspoon olive oil 2 tablespoons butter 1/4 cup flour 2 cups whole milk 1 cup whipping cream 3 cups grated cheddar cheese 1 1/2 cups crumbled blue cheese, divided (Maytag or Danish) salt & freshly ground black pepper or tricolor pepper, to taste 1 dash cayenne, to taste (optional) 1 1/2 tablespoons minced fresh chives Preheat oven to 350 degrees F; butter a 13x9x2-inch glass baking dish. Cook the pasta according to package directions until tender but still firm to bite, stirring occasionally; drain and set aside (about 8 minutes). While the pasta is cooking, in a large heavy saucepan over medium low heat, melt the olive oil and butter together; add the flour and, stirring constantly, cook for 1 minute (don't let it brown), then gradually whisk in the milk and cream. Simmer mixture until it slightly thickens, whisking occasionally, for 3 minutes. Reduce the temperature to low, then gradually stir in the grated cheddar and 1 cup of the blue cheese and cook, stirring, until the cheese melts. Season to taste with salt, freshly ground pepper, and cayenne (if using). Stir in the cooked pasta, making sure it's well-coated with the sauce. Pour mixture into the buttered baking dish, sprinkle with the reserved 1/2 cup crumbled blue cheese, and bake at 350 degrees F for 30 minutes. Sprinkle with the minced chives and serve. Serving Size 1 (224g)   Recipe makes 8 servings    Per serving: Calories 655 CREAM CHEESE DIP ~Shared by Jim D., WA 1 8-oz. package cream cheese, softened 1 fresh tomato 2 cloves garlic minced Less than one quarter cup milk or Half and Half to thin mixture Fresh ground pepper Slice tomato in half and scoop out inside pulp. Combine tomato pulp with cream cheese and garlic and a splash or two of milk. Mix with a mixer for several minutes until smooth. Add a little milk if necessary to thin the dip. Place mixture in a small bowl and sprinkle with fresh ground pepper. Refrigerate until ready to serve. Potato chips actually go great with this dip, but you may also use your favorite crackers. The Skinny: Use light cream cheese and low fat milk or Half and Half. If you have a nice tender tomato, then cut it into pieces and put the whole thing in the mixer. You will end up with some of the tomato skin in the dip but it really is no problem. BUTTERSCOTCH DROPS ~Shared by Treva, NC These crunchy, sweet bites of melted butterscotch, peanut butter and corn flakes are a favorite with kids of all ages. Ingredients     * 1 (11 ounce) package butterscotch chips     * 1 cup creamy peanut butter     * 4 cups corn flakes cereal In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden. NEW YORK HOT DOG ~Shared by Johnny, LA The pushcarts on the streets of Manhattan usually offer you boiled beef franks, for which you have your choice of two warm toppings. One classic way to go is warm sauerkraut on the dog, mustard on top of that. The other way--one that has grown enormously in popularity--is a warm tomato-ey onion mixture over the dog. (I also like to top that mixture with a little mustard.) Here's a great recipe that reproduces the 'street onions' of Manhattan: New York City Street Onions for Hot Dogs I love making this at home--since the steam-table stuff on the street is usually diluted, and usually over-cooked from standing around. If you like that street quality, by all means add water to the following recipe and cook longer--but I like my onions just a tad fresher and tastier than they are on the street. Makes enough for 12-16 hot dogs 1 tablespoon vegetable oil 4 firmly packed cups of thinly sliced onions (about 2 large or 4 medium onions) 2 teaspoons minced garlic (about 2 medium cloves) 1 tablespoon flour 8 ounces canned, smooth tomato sauce 1 cup water 2 tablespoons corn syrup 2 teaspoons white vinegar 2 bay leaves 1/2 teaspoon dry mustard pinch cayenne pepper pinch ground cloves 1. Place the vegetable oil in a heavy saucepan over medium-low heat. Add the onions and the garlic. Cover, and cook for 20 minutes, stirring occasionally. After 20 minutes the onions should be softened but not browned. 2. Add the flour, and stir well to distribute evenly among the onion slices. Cook for 1 minute, stirring to make sure the flour doesn't burn. Add the tomato sauce, water, corn syrup, vinegar, bay leaves, mustard, cayenne and cloves. Stir well to blend. Season to taste with salt and black pepper. Cover, and cook very slowly for 45 minutes. If the mixture has become too thick, add a little water. Serve on New York-style hot dogs. SEAFOOD MIXED GRILL WITH RED-PEPPER SAUCE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP There's no law that says a mixed grill has to be based on meat. Shrimp, scallops, and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad, and wine and you have a party. 1 7- ounces jar roasted red peppers, drained and rinsed (about 3/4 cup) 1 clove garlic 1/2 teaspoon wine vinegar 2 tablespoons chopped fresh parsley 1/2 teaspoon sugar 4 tablespoons cooking oil 3/4 teaspoon salt Fresh-ground black pepper 1/2 pound medium shrimp, shelled 1/2 pound sea scallops 1 pound center-cut salmon fillet, cut into 4 pieces 1. In a food processor or blender, puree the red peppers and garlic with the vinegar, parsley, sugar, 3 tablespoons of the oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of black pepper. 2. Light the grill or heat the broiler. Thread the shrimp on four skewers and the scallops on four skewers. Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper. Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt. 3. Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center). Serve with the red-pepper sauce. Fish Alternatives: Feel free to use only one or two types of the fish and shellfish listed. Other grilled fish that would be nice with the red-pepper sauce include halibut, swordfish, tuna, or mahimahi. Wine Recommendation: A full-bodied, expansive wine such as a California chardonnay is ideal with the meaty, flavorful shrimp, scallops, and salmon. For the roasted red peppers and garlic, it's best to choose one that's not oaky. Yield: 4 servings BAKED CHEDDAR BACON SPREAD ~Shared by Doe, Oliver, B.C., Canada Makes 7 cups 2-8 oz cream cheese softened  2 c sour cream    1 med onion, chpd  2 tbsp mayo  1 lb sl bacon, crumbled  4 c-16 oz cheddar   asst crackers In bowl beat cream cheese, sour cream, onion & mayo til smooth. Fold in bacon & 3c cheddar. Transfer to 2 qt dish. Sprinkle with rem cheese. Bake, uncovered at 375 for 30 mins til lightly browned. GRUYERE-STUFFED CRUSTY LOAVES ~Shared by Jim H., Calgary, Alberta, Canada A lava-flow of aromatic cheese melts down the sides of these chewy/crusty loaves. Step-by-step photos illustrating how to make this bread are available at Bakers' Banter, our King Arthur blog. Ingredients Starter 1 1/4 cups King Arthur Unbleached Bread Flour 1 teaspoon salt 1/2 teaspoon instant yeast 1/2 cup cool water Dough all of the starter 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water* 1 teaspoon salt 1 tablespoon Pizza Dough Flavor (optional) 3 1/2 cups King Arthur Unbleached Bread Flour 1/2 teaspoon instant yeast *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid. Filling 2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is tasty) 1 tablespoon garlic oil (optional) 1 tablespoon pizza seasoning (optional) Starter 5 1/4 ounces King Arthur Unbleached Bread Flour 1 teaspoon salt 1/2 teaspoon instant yeast 4 ounces cool water Dough all of the starter 9 ounces to 10 ounces lukewarm water* 1 teaspoon salt 1 tablespoon Pizza Dough Flavor (optional) 14 3/4 ounces King Arthur Unbleached Bread Flour 1/2 teaspoon instant yeast *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid. Filling 10 ounces grated Gruyère cheese, or the grated/shredded cheese of your choice (a mixture of provolone and mozzarella is tasty) 1 tablespoon garlic oil (optional) 1 tablespoon pizza seasoning (optional) Directions 1) To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly.   2) To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough.   3) Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk.   4) Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese.   5) Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface.   6) Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F.   7) Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven.   8) Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack. Source: Baker's Banter blog ANGEL HAIR PASTA WITH FRESH TOMATO SAUCE ~Shared by Pat, Merritt Island, FL Serves 4 Active Time:  20 min. Total Time:  25 min. My produce store has damaged, bruised, etc., tomatoes at a reduced price and I buy these for making this or other dishes calling for cooked tomatoes. INGREDIENTS: 1 garlic clove 3 lbs. tomatoes 2 Tbs fresh lemon juice 1 tsp salt 1 tsp sugar 1/2 tsp black pepper 1 lb. dried capellini (angel hair pasta) 1/2 C chopped fresh basil evoo for drizzling (opt) grated parmesan DIRECTIONS: Mince garlic to a paste with a pinch of salt or just use a press. Core and coarsely chop 2/3 of tomatoes.  Halve remaining tomatoes crosswise, then rub cut sides of tomatoes against large holes of box grater set in a large bowl, reserving pulp and discarding skin.  Toss pulp with chopped tomatoes, garlic, lemon juice, salt, sugar and pepper.  Let stand until ready to use, at least 10 minutes. While tomatoes stand, cook pasta in a 6-8 quart pot of boiling salted water, uncovered, until al dente, about 2 minutes. Drain in a colander and immediately add to tomato mixture, tossing to combine.  Sprinkle with basil. NOTE:  Tomato mixture can stand at room temp. up to 2 hours. LEMON PECAN COOKIES   ~Shared by Mary H., Montreal, Canada   2 cups white chips, divided 2 1/4 cups all-purpose flour 3/4 cup white sugar 3/4 teaspoon baking soda 1/2 cup (1stick) butter or margarine 2 eggs 1/2 teaspoon freshly grated lemon peel 1/4 teaspoon lemon extract or lemon juice 3/4 cup chopped pecans Lemon Drizzle (recipe follows)   Preheat oven to 350 degrees F.  Set aside 2 tablespoons white chips for the drizzle.   Combine flour, sugar and baking soda; set aside.  Place remaining white chips and butter or margarine in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir.  If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips and butter are melted when stirred.  Beat in eggs, lemon peel and lemon extract.  Gradually blend flour mixture into lemon mixture.  Stir in pecans.  Drop by rounded teaspoons onto ungreased or foil-lined cookie sheet.   Bake 9 to 11 minutes or until very slightly golden around the edges.  Remove from cookie sheet to wire rack.  Cool completely.  Lightly drizzle LEMON DRIZZLE over cookies.  Makes about 3 1/2 dozen cookies.   LEMON DRIZZLE:  Place reserved 2 tablespoons white chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.  Microwave at MEDIUM (50%) 30 seconds; stir.  If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.  Stir in a few drops yellow food color and a few drops lemon extract, if desired. Source: Hershey's Kitchens BAKED BRIE ~Shared by Leasa, IA   This is better warm.   Preheat oven to 400°.   1 - 8 oz pkg of Brie cheese 1 - 8 oz pkg refrig crescent rolls 1 egg, beaten with 2 T water   Remove packaging from cheese and freeze for 1 hour.  Remove rolls from pkg, unroll and press dough together into one large round.  Place the frozen cheese in the center of the dough and wrap the cheese completely.  Brush egg mixture over the pastry.   Bake for 20 mins or until dough is golden brown.  Serve hot or room temp in slices.   BLUE RIBBON GINGER COOKIES ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator    3/4 c. shortening 1 c. white sugar 1/4 c. molasses 1 egg 2 c. flour 1/4 tsp. salt 1 tsp. soda 1 tsp. cinnamon 1 tsp. ginger 1 tsp. cloves   Mix shortening, sugar, molasses and 1 egg. Add flour. Add rest of ingredients. Roll into balls about 1 inch in diameter. Roll ball in sugar. Bake at 350 degrees for 7 to 10 minutes. TERIYAKI CHICKEN TOSS WITH SPAGHETTINI PASTA ~Shared by Linda H., Rosharon, TX 1 teaspoon canola or olive oil 3 boneless skinless chicken breast halves 1/2 teaspoon Mrs. Dash Original Seasoning 1/2 to 1 teaspoon crushed chilies or red pepper 1 small onion 1 small zucchini 1/2 green pepper 1/2 red pepper 1 cup water 10 mushrooms 12 ounces spaghettini pasta 1 tablespoon cornstarch 2 tablespoon soy sauce             1/3 cup honey garlic sauce 1 10 ounce can chicken broth, divided 2 teaspoons curry powder 1 tablespoon honey 1/2 teaspoon basil Fill a large stove top pot with water, cover and bring to a boil.  Meanwhile, heat oil in a large non-stick fry pan or wok on medium high heat. Cut chicken into bite size pieces and gradually add to the pan as you cut. Season with Mrs. Dash and chilies and stir until the meat is no longer pink. Chop onion, zucchini and peppers into bite size chunks, in that order. Add to pan as you chop. Wash and slice mushrooms, adding to pan as you slice. Toss occasionally. Place pasta in boiling water, stir and cook uncovered.  Set timer for 8 minutes. Add cornstarch to a small bowl or measuring cup. Gradually add soy sauce while stirring so the cornstarch is smooth not lumpy. Mix in the honey garlic sauce and 1/4 cup chicken broth. Add to pan of chicken and vegetables. Stir and leave to simmer on low. Rinse the cooked pasta under hot water.  Let drain. Mix the following in the empty pasta pot at medium low heat: remaining 1 cup chicken broth, curry powder, honey, and basil.  Stir together and return pasta to pot. Toss the pasta to coat in the spice broth. Remove from heat. Serve chicken and vegetable mixture over a bed of pasta. Serves 4 to 6. QUICK GUACAMOLE ~Shared by Jim D., WA   Makes 8 servings, about 1/3 cup each Ingredients   3 avocados, diced (about 3 cups) 1 cup Fresh Tomato Salsa 1 tablespoon lemon juice ¼ teaspoon salt Instructions   Using a potato masher, mash diced avocados in a medium bowl, leaving them a little chunky. Add salsa, lemon juice and salt; stir to combine. Nutrition Information Per serving: 96 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 6 g carbohydrate; 1 g protein; 4 g fiber; 108 mg sodium. Nutrition bonus: Vitamin C (20% daily value), Fiber (16% dv). BANANA PECAN PANCAKES ~Shared by Treva, NC     * 2 cups (500 mL) all purpose flour     * 2 tbsp. (30 mL) granulated sugar     * 4 tsp. (20 mL) baking powder     * 1 & 1/2 cups (375 mL) milk     * 2 eggs     * 1/4 cup (50 mL) vegetable oil     * 2 medium bananas, mashed     * 1/2 cup (125 mL) coarsely chopped pecans     * additional vegetable oil for cooking     * maple syrup for topping    1. In a medium mixing bowl, stir together the flour, sugar and baking powder.    2. In another bowl, whisk together the milk, eggs and 1/4 cup (50 mL) vegetable oil.    3. Stir the milk mixture into the flour mixture, mixing just until the flour disappears (a few lumps are fine — don't overbeat the batter). Stir in the mashed bananas and the pecans.    4. Lightly oil a skillet or griddle and place it over medium heat. Spoon in the batter — about 1/4 cup (50 mL) for each pancake — and cook until browned on both sides and no longer gooey in the middle, flipping once. If you find the pancakes are still uncooked inside when the outsides are browned, lower the heat in the pan so that they cook more slowly. CHOCOLATE CHOCOLATE CHIP ICE CREAM ~Shared by Johnny, LA   Servings: 2 quarts   Ingredients   2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1 can (14-oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk 4 cups half-and-half 1 tablespoon vanilla extract   Directions   HEAT 1 cup morsels and sweetened condensed milk in large, heavy-duty saucepan over medium heat, stirring constantly for 2 to 3 minutes until morsels are melted. Remove from heat. Gradually stir in half-and-half and vanilla extract.   POUR into ice cream maker. Freeze according to manufacturer's directions. Coarsely chop remaining morsels and add halfway through freezing.   ALTERNATIVELY, you can pour prepared ice cream mixture into 13 x 9-inch baking pan. Freeze for 2 hours or until almost firm. Spoon into large mixer bowl; beat until smooth but still frozen. Stir in chopped morsels. Return to pan; cover tightly. Freeze for 6 hours or overnight until firm. ALL-STAR PORK MEATBALLS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 1 pound ground pork 1 tablespoon onion  flakes 3/4 cup crushed corn flakes 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 egg 1/4 cup ketchup 3 tablespoons brown sugar 1 teaspoon dry mustard Heat oven to 375  degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes,  salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and  dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and  mix well. Spray muffin tin with vegetable cooking spray. Form 6 meatballs  and place in muffin tin. Coat the top of each meatball with the remaining  ketchup mixture. Bake for 30 minutes at 375 degrees F., until nicely browned  and glazed. Serves  6 APPLE ALMOND SQUARES ~Shared by Doe, Oliver, B.C., Canada (Prep 15 minutes; baking 35 to 40 minutes; start to finish 55 minutes) 7-ounce package almond paste, grated 1 cup flour 1/2 cup rolled oats 1 teaspoon baking powder 1/2 teaspoon apple-pie spice 1/4 teaspoon salt 1/2 cup (1 stick) butter, room temperature 1/2 cup granulated sugar 1/4 cup dark brown sugar, firmly packed 2 large eggs, room temperature 1/2 cup milk 1 cup of peeled, diced, firm apple (Granny Smith is an option) 1/4 cup slivered almonds Optional garnish: 1/4 cup powdered sugar Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch-square baking pan. Add almond paste, flour, oats, baking powder, apple-pie spice and salt to a food processor fitted with a metal blade and pulse until the mixture is the texture of sand; or cut these ingredients together in a bowl with a pastry blender. Set aside. In a medium bowl combine the butter, granulated sugar and brown sugar. Beat until well mixed. Add eggs one at a time, beating together until light and fluffy. Add milk and beat until mixed. Add flour mixture and apples to butter-sugar mixture. Stir until just combined. Pour into prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes. Cool on wire rack. Dust with powdered sugar if desired. Makes 16 squares SWEET & SOUR PORK ~Shared by Jim H., Calgary, Alberta, Canada Ingredients: 1/2 lb. pork tenderloin (cut into bite size pieces) 1/2 green bell pepper (about 2 oz. and cut into pieces) 1/2 red bell pepper (about 2 oz. and cut into pieces) 2 stalks scallions (only the white part, cut into 2 inch length) 1 piece fresh/canned pineapple ring (cut into small pieces) 1 clove garlic (finely chopped) Oil for frying Marinate: 1 teaspoon soy sauce 1/2 teaspoon corn flour 1/2 teaspoon rice wine Frying Batter: 1/2 cup water 2 oz. all-purpose flour 1 oz. corn starch 1/2 teaspoon baking soda 1/2 egg 1 teaspoon cooking oil 1 small pinch of salt Sweet and Sour Sauce: 1 1/2 tablespoons tomato ketchup 1 teaspoon plum sauce 1/8 teaspoon Chinese rice vinegar (transparent in color) 1/2 teaspoon Lea & Perrins Worcestershire Sauce 1 teaspoon oyster sauce 1 teaspoon corn starch 1 teaspoon sugar 2 tablespoons water Method: Cut the pork tenderloin into pieces and marinate with the ingredients for 15-20 minutes. Mix the sweet and sour sauce ingredients well and set aside. Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter. When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels. Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice. Source: Rasa Malaysia - Easy Asian cooking 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

BUTTERMILK CHEESE SCONES   ~Shared by Ann S., Mims, FL 3 cups all-purpose flour 1 teaspoon baking powder 3 tablespoons cold unsalted butter, cut into small pieces 1 cup shredded Gruyère or Swiss cheese 1/2 cup grated Parmesan 1 tablespoon fresh chopped thyme 1 teaspoon hot pepper flakes 1 1/4 cups buttermilk Heat oven to 400F. Lightly coat a baking sheet with vegetable cooking spray. In a food processor, combine the flour, baking powder, and butter and pulse until the mixture resembles coarse breadcrumbs. Transfer to a large bowl and add the 2 cheeses, thyme, hot pepper flakes, and buttermilk. Stir until the mixture sticks together. (It will be slightly crumbly.) Transfer the dough to a work surface and knead gently until it comes together, about 30 seconds. Shape the dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges. Place them about 2 inches apart on the baking sheet. Bake until the scones are light golden brown, 18 to 20 minutes. Remove with a metal spatula. These are best served fresh but can be made up to 2 days ahead. Wrap in foil and reheat in a 250F oven for 10 minutes. Store in an airtight container. Yield:  12 scones. CALORIES 201 (0% from fat); FAT 7g (sat 4g); CHOLESTEROL 21mg; CALCIUM 187mg; CARBOHYDRATE 25g; SODIUM 150mg; PROTEIN 8mg; FIBER 1g   Source: www.recipedujour.com MANGO-CHICKEN STIR-FRY ~Shared by Jim D., WA 1 pound boneless, skinless chicken breasts, cut into bite-size chunks 1/4 cup pineapple juice 3 tablespoons low-sodium soy sauce 1/4 teaspoon ground ginger 1 red bell pepper, cut into bite-size strips 2 mangos, pitted and cut into bite-size strips 1/4 cup toasted, slivered almonds Ground black pepper to taste 2 cups cooked brown rice Spray large wok or skillet with nonstick cooking spray. Saute chicken over medium-high heat until cooked through, about 10 minutes. In a small bowl, stir together pineapple juice, soy sauce, and ginger. Add sauce and bell pepper to skillet. Cook and stir for about 5 minutes until peppers are crisp-tender. Add the mango and almonds to the wok or skillet and cook until hot. Season with ground black pepper to taste. Serve each cup of stir-fry over 1/2 cup of brown rice. Nutritional analysis per serving: 387 calories, 47 g carbohydrates, 7 g dietary fiber, 31 g protein, 9 g total fat, 68 mg cholesterol, 496 mg sodium. Yields 4 servings. Source: www.fruitsandveggiesmatter.gov 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

EASY PANTRY TUNA PENNE ~Shared by Mary S., Nashville, TN Yield: 6 main dish servings. INGREDIENTS -  1 box Dreamfields Penne Rigate -  1-1/2 tablespoons olive oil -  1 small onion, chopped -  3 cloves garlic, minced -  1 can (14.5 ounces) crushed tomatoes in juice -  1-1/2 tablespoons chopped fresh parsley -  1 tablespoon fresh lemon juice -  1 tablespoon capers, drained (optional) -  1/4 to 1/2 teaspoon crushed red pepper flakes -  2 cans (5 ounces each) water-packed tuna, drained DIRECTIONS Cook pasta according to package directions. Drain and return to pan. Meanwhile, heat oil in large skillet over medium heat. Add onion and garlic; cook 1 to 2 minutes until onion becomes translucent, stirring constantly (watch carefully so garlic does not burn). Stir in tomatoes with juice, parsley, lemon juice and capers. Cook 1 minute; add red pepper flakes to taste. Reduce heat to medium-low; cook 3 to 5 minutes to thicken sauce, stirring frequently. Gently stir in tuna; heat through. Add pasta to sauce. Stir gently to coat. Nutritional Information (Per Serving): Calories: 312; Protein: 19g; Sodium: 248mg; Cholesterol: 16mg; Fat: 6g; Saturated Fat: 1g; Dietary Fiber: 7g; Digestible Carbohydrates: 13g Source: Dreamfields Healthy Carb Pasta, Chef Jim Coleman BROILED TOMATOES PARMESAN ~Shared by Mary S., Nashville, TN Yield: 4 Servings INGREDIENTS -  2 medium ripe tomatoes (12 to 14 ounces total) -  1 clove garlic, minced -  2 teaspoons olive oil -  1 tablespoon minced fresh basil, or 1 teaspoon dried basil -  1/4 teaspoon freshly ground pepper -  1/2 cup fresh soft bread crumbs, or 1 slice bread, crumbled -  1 tablespoon freshly grated Parmesan cheese (preferably imported) DIRECTIONS Cut tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with non-stick pan spray. Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6 inches from the heat source until hot, about 5 minutes. While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes. Return to the broiler until the crumbs are browned, about 2 minutes. Serve immediately. Nutritional Information Per Serving (1/2 tomato): Calories: 60, Fat: 3 g, Cholesterol: 1 mg, Sodium: 62 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 2 g Diabetic Exchanges: 1 Vegetable, 1/2 Fat Source: The New Family Cookbook for People With Diabetes TURKEY STROGANOFF ~Shared by Mary S., Nashville, TN Yield: 4 Servings INGREDIENTS -  1 pound ground lean turkey -  1 teaspoon vegetable oil -  1 small onion, chopped -  2 garlic cloves, minced -  1/2 pound fresh mushrooms, sliced -  2 tablespoons arrowroot -  3/4 cup Chicken Broth -  3/4 cup white wine -  Pinch red (cayenne) pepper -  1 teaspoon poppy seeds -  1 cup plain low-fat yogurt DIRECTIONS In a large non-stick skillet, brown the turkey, about 10 minutes. Drain, remove from pan and keep warm. Heat oil in skillet and cook onion and garlic until softened. Add mushrooms and cook until soft. Stir in arrowroot, broth, and wine and bring to a simmer. Stir until sauce thickens. Add salt, pepper and poppy seeds. Return turkey to skillet and simmer, stirring, about 5 minutes. Remove from heat; stir in yogurt. Nutritional Information Per Serving (1/4 of recipe): Calories: 320, Fat: 17 g, Cholesterol: 65 mg, Carbohydrate: 12 g, Protein: 24 g, Sodium: 241 mg Diabetic Exchanges: 3 Meat, 2 Vegetable Source: Light and Easy Diabetes Cuisine by Betty Marks BAKED CATFISH ~Shared by Mary S., Nashville, TN Yield: 4 servings   INGREDIENTS -  4 catfish or ocean perch fillets (1-lb total), thawed if frozen -  2 slices white bread, crumbled, or 1 cup fresh bread crumbs -  2 tablespoons grated Romano or Parmesan cheese -  2 teaspoons chopped fresh basil or oregano, or 1 teaspoon dried basil or oregano -  1/2 teaspoon salt -  1/4 teaspoon freshly ground pepper -  1 large egg, beaten, or 1/4 cup egg substitute -  1/4 cup low-fat (1 percent) buttermilk DIRECTIONS Preheat the oven to 400 degrees F. Prepare a baking pan with non-stick pan spray. In a pie pan or shallow dish, mix the bread crumbs, cheese, basil or oregano, salt, and pepper. Set aside. In another pie pan or dish, combine the egg and buttermilk. Dip each fish fillet first in the milk mixture, then in the crumb mixture to coat both sides with crumbs. Arrange the fillets in 1 layer in the baking pan. Bake 15 to 20 minutes, until the fish flakes easily with a fork. Nutritional Information Per Serving (about 3-1/2 ounces fish): Calories: 225, Fat; 11 g, Cholesterol: 121 mg, Sodium: 518 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 23 g Diabetic Exchanges: 1/2 Starch, 3 Lean Meat, 1/2 Fat Source: The New Family Cookbook for People With Diabetes POBLANO VEAL CHILI ~Shared by Mary S., Nashville, TN Yield: 4 servings   INGREDIENTS -  1 pound ground lean veal -  1 large onion, chopped -  1 stalk celery, chopped -  1 can (15 ounces) reduced-sodium crushed tomatoes -  1 can (15 ounces) Great Northern beans, rinsed, drained -  1/2 - 1 package (1-1/4 ounce size) chili seasoning mix -  1 poblano chili, chopped DIRECTIONS Cook veal in large saucepan until crumbly and no longer pink, stirring often; drain fat. Add onion and celery and saute until tender. Stir in tomatoes, beans, seasoning mix, and poblano chili. Heat to boiling; simmer, covered, 15 minutes. Nutritional Information Per Serving (1/4 of recipe): Calories: 282, Fat: 6.1 g, Cholesterol: 99.5 mg, Sodium: 659 mg, Protein: 34.5 g, Carbohydrate: 26.4 g Diabetic Exchanges: 2 Bread, 3 Meat Source: 1,001 Recipes For People with Diabetes by Surrey Books 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

ZESTY ITALIAN SAUTEED ONION, PEPPER AND BEEF SANDWICH ~Shared by Barb C., Chula Vista, CA   Prep Time: 5 min Total Time: 12 min Makes: 2 servings 1/2 cup thinly sliced onions 1/4 cup  thinly sliced green bell peppers 1/4 cup KRAFT Light Zesty Italian Dressing 12 slices  OSCAR MAYER Deli Fresh Shaved Roast Beef 2 submarine rolls (7 inch), partially split 2 Tbsp.  Pickled pepper rings COOK and stir onions and bell peppers in dressing in medium skillet on medium heat 5 min. Or until vegetables are crisp-tender, stirring frequently. ADD meat; toss to coat. Cook on medium-low heat 2 min. Or until heated through, stirring frequently. FILL rolls with meat mixture; top with pickled peppers. Source: LilBitsThisnThat@Yahoogroups.com ASPARAGUS CREAM CHEESE OMELET ~Shared by Maggie, TX When asparagus is in season, it seems it appears at every one of my meals. Not only does it go well with eggs, but it presents a very appetizing omelet. INGREDIENTS 4 fresh asparagus spears, trimmed 2 teaspoons butter 4 eggs 1/4 cup sour cream 2 teaspoons dried minced onion 1/4 teaspoon salt 1/4 teaspoon crushed red pepper flakes 2 ounces cream cheese, cut into 1/4-inch cubes DIRECTIONS In a large skillet, bring 1/2 in. of water and asparagus to a boil; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. In a large nonstick skillet, melt butter over medium-high heat. In a small bowl, whisk the eggs, sour cream, onion, salt and pepper flakes. Pour into skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, place cream cheese and asparagus over one side; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until cheese is melted. Slide onto a plate; cut in half. Yield: 2 servings. Nutrition Facts One serving: (1/2 each) Calories: 215 Fat: 12 g Saturated Fat: 8 g Cholesterol: 40 mg Sodium: 727 mg Carbohydrate: 7 g Fiber: 1 g Protein: 18 g Source: Reminisce Extra 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

RIBEYES WITH RED WINE-FETA VINAIGRETTE Adapted from Cuisine at Home. 1/4 cup red wine vinegar 3 Tablespoons extra-virgin olive oil 2 Tablespoons shallot, minced 1 Tablespoon minced fresh parsley 1 Tablespoon minced fresh thyme (my store was out of fresh, settled for 1/2 teaspoon dried thyme) 1 teaspoon Worcestershire sauce 1 teaspoon honey Juice of 1/2 lemon Salt and pepper to taste 1/4 cup feta cheese, crumbled Ribeye steaks In a small bowl combine red wine vinegar, extra-virgin olive oil, shallot, parsley, thyme, Worcestershire, honey, lemon juice, salt and pepper. Stir in feta cheese and let stand at room temperature. Prepare ribeye steaks in your usual method. Allow steaks to rest 5 minutes after cooking and spoon vinaigrette over the tops. Source: Noble Pig CRISPY ONION CHICKEN 1/2 C. butter or margarine melted 1 T. Worcestershire sauce 1 t. ground mustard 1/2 t. garlic salt 1/4 t. pepper 4 boneless chicken breast halves 1 can French fried onions crushed In a shallow bowl combine the butter, Worcestershire sauce, mustard, garlic salt and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a greased 9x13 baking dish. Top with any remaining onions; drizzle with any remaining butter mixture. Bake uncovered at 350 for 30-35 minutes or until chicken is done. GREEN CHILE TORTILLA SOUP A hearty, healthy soup loaded with Mexican spices--and so easy to make in your crockpot! Ingredients: 7 cups chicken stock 2 onions, diced 4 carrots, diced 3 ribs celery, diced 8 oz can medium chopped green chiles 1 dried Ancho chile 1 bay leaf 2 teaspoons cumin 1 teaspoon salt 1 teaspoon cracked black pepper 12 white corn tortillas, torn 1/4 cup fresh chopped cilantro 1 lime, juiced 1/2 cup sour cream 1 fresh avocado 2 Roma tomatoes, diced Method In crock pot combine chicken stock, onion, carrots, celery, green chile, bay leaf, Ancho chile, cumin, salt and pepper and torn tortillas. Cook on high for 2 to 2 1/2 hours until tortillas are dissolved. Remove Ancho chile. Add in fresh chopped cilantro and mix. Puree with hand held mixer, or place right in crock pot. Serve in bowls. Squeeze a bit of lime juice over each. Garnish with sour cream, avocado and tomatoes. Notes: Flavorful, healthy and hearty. Number of servings: 6 POPPING PEAS 1 lb. ground beef 1 large can whole tomatoes (1 lb. 12 oz.) 1 pkg. dry onion soup mix 1/2 pkg. medium width egg noodles (uncooked) 1-10 oz. pkg. frozen peas Brown beef. Add onion soup mix and tomatoes. Mash tomatoes with a large spoon. Add the egg noodles and cook until noodles are soft. Add the peas and cook for 10 minutes. Do not overcook the peas. They should be green and pop in your mouth. Serves 4-6 Source: "Easy Cooking...the Island Way" by Ann Kondo Corum REESE'S PEANUT BUTTER CHEESE BALL 16 ounces cream cheese 1 stick (1/2 cup) real butter 1 teaspoon vanilla extract 3 tablespoons brown sugar 3/4 cup confectioners' sugar 1 cup chopped peanuts 1/2 cup peanut butter chips chips 1/2 cup chopped peanut butter cups Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar. Add vanilla extract. Fold in peanut butter chips. Fold in candy. Refrigerate in a bowl for 3 hours. Form into a ball, then roll in chopped peanuts. I like this with Graham crackers. Also good with crisp chocolate wafer cookies. SALAD BOWL PUFF Care for a slice of salad? Enjoy this hearty ham and cheese salad served in a bowl of bread that you can slice and serve like pie!   Prep Time: 15 min  Start to Finish: 2 hr 55 min  Makes: 6 servings  Filling: 1 box (9 oz) Green Giant® Lesueur® frozen baby sweet peas, cooked, drained 2 cups diced cooked ham 1 cup shredded Cheddar cheese (4 oz) 2 tablespoons chopped onion 3/4 cup mayonnaise or salad dressing 1 1/2 teaspoons yellow mustard Puff: 2/3 cup water 1/4 cup butter or margarine 1 cup Original Bisquick® mix 4 eggs 1. In large bowl, mix peas, ham, cheese, onion, mayonnaise and mustard until well blended. Cover and refrigerate at least 2 hours. 2. Heat oven to 400°F. Grease bottom and side of 9-inch glass pie plate. In 2-quart saucepan, heat water and butter to boiling. Add Bisquick mix all at once. Stir vigorously over low heat about 1 1/2 minutes or until mixture forms a ball; remove from heat.  3. Beat in eggs, 1 at a time, with spoon; continue beating until smooth. Spread over bottom of pie plate (do not spread up side). 4. Bake 35 to 40 minutes or until puffed and dry in center; cool. Just before serving, spoon filling into puff. Cut into wedges. High Altitude (3500-6500 ft): Not recommended for use. Nutrition Information: 1 Serving: Calories 575 (Calories from Fat 415 ); Total Fat 46 g (Saturated Fat 12 g); Cholesterol 205 mg; Sodium 1410 mg; Total Carbohydrate 20 g (Dietary Fiber 3 g); Protein 23 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 6 %; Calcium 16 %; Iron 14 % Exchanges: 1 Starch; 1 Vegetable; 2 1/2 High-Fat Meat; 5 Fat Source: Betty Crocker CRABMEAT AU GRATIN 1/2 lbs chopped onions 2 ribs chopped celery 1/2 lb butter 4 tablespoons flour 1 large and 1 small can Carnation milk 2 egg yolks 2 lb fresh white crabmeat 11 ounces mild Cheddar cheese, grated Sauté onions and celery in butter until soft. Add flour and blend. Add milk and blend. Remove from heat. Add egg yolks, crabmeat, salt and pepper to taste, and cheese. Put in casserole dish with some grated cheese on top. Bake at 350° until bubbly. Serves 6-8 BUTTERMILK CRANBERRY MUFFINS 18 Muffins Ingredients: 1 cups (heaped) cranberries, coarsely chopped 3/4 cup sugar, divided 3 cups all-purpose flour 3 1/2 teaspoons baking powder 1/4 teaspoon baking soda, optional 1/2 teaspoon salt 1/2 cup butter 1 egg 1 1/2 cups buttermilk, room temperature 2 tablespoons frozen orange juice concentrate, thawed CRANBERRY BUTTER: 1 cup cranberries 1 cup confectioners' sugar 1/2 cup butter 1 tablespoon lemon juice Chop the cranberries and combine with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, soda and salt. Cut in butter until mixture resembles coarse meal. Lightly beat together egg, buttermilk and orange juice concentrate. Add the liquid and sweetened cranberries to dry ingredients, stir only until well-combined. Spoon batter into buttered muffin pans, filing them two-thirds full. Bake at 375° for 25 minutes. To make cranberry butter: Puree cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. refrigerate until ready to use. Nutrition Facts One serving: Calories 173, Fat 6g, Saturated Fat 0g, Cholesterol 30mg, Sodium 209mg, Carbohydrate 27g, Fiber 0g, Protein 3g. Source: Country Woman

 

A to Z Readers' Family-Owned Business Guide

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

 

Information & Credits

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