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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 Wednesday edition of A to Z Recipes Newsletter. I hope wherever you are, whatever you're doing, that you enjoy a safe and peaceful Thanksgiving Day tomorrow. Yes, I know many folks reading this do not live in the U.S. and may have had their celebrations already. But I wish all of you good food and loving companions with which to share it. I have one of those jobs where holidays are busy and I must work. But... I'll be thinking of all of you when I count my blessings. The current Monthly Theme topic is Luscious Leftovers. The November 30 deadline will be here before you know it. I hope you will share a recipe or two in this theme topic. 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. We've got some great recipes for you today as well as something to make you think and laugh. Since most folks have their Turkey Day menu planned, you could save some of these for future use. Oh! Don't forget to visit the Recipe Reviews, Reader Comments section where Luanne in Florida shares a funny email and tasty recipe. So cute! Lots of folks have helped with today's issue and I am thankful for each and every one! We'll see you here again on Sunday, 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

As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them. ~ John Fitzgerald Kennedy 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

A Thanksgiving Day Prayer Lord, so often times, as any other day When we sit down to our meal and pray We hurry along and make fast the blessing Thanks, amen. Now please pass the dressing We're slaves to the olfactory overload We must rush our prayer before the food gets cold But Lord, I'd like to take a few minute more To really give thanks to what I'm thankful for For my family, my health, a nice soft bed My friends, my freedom, a roof over my head I'm thankful right now to be surrounded by those Whose lives touch me more than they'll ever possibly know Thankful Lord, that You've blessed me beyond measure Thankful that in my heart lives life's greatest treasure That You, dear Jesus, reside in that place And I'm ever so grateful for Your unending grace So please, heavenly Father, bless this food You've provided And bless each and every person invited Amen! ~ Scott Wesemann 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?

Everyday Etiquette ~ Entertaining Table Setting Guide: Informal Place Setting When an informal three-course dinner is served, the typical place setting includes these utensils and dishes: Our illustration shows how a table would be set for the following menu: Soup course Salad or first course Entrée Dessert a. Dinner plate: This is the ‘hub of the wheel’ and is usually the first thing to be set on the table. In our illustration, the dinner plate would be placed where the napkin is, with the napkin on top of the plate. b. Two Forks:  The forks are placed to the left of the plate. The dinner fork, the larger of the two forks, is used for the main course; the smaller fork is used for a salad or appetizer. The forks are arranged according to when you need to use them, following an ‘outside-in’ order. If the small fork is needed for an appetizer or a salad served before the main course, then it is placed on the left (outside) of the dinner fork; if the salad is served after the main course, then the small fork is placed to the right (inside) of the dinner fork, next to the plate. c. Napkin: The napkin is folded or put in a napkin ring and placed either to the left of the forks or on the center of the dinner plate. Sometimes, a folded napkin is placed under the forks. d. Dinner knife: The dinner knife is set immediately to the right of the plate, cutting edge facing inward. (If the main course is meat, a steak knife can take the place of the dinner knife.) At an informal meal, the dinner knife may be used for all courses, but a dirty knife should never be placed on the table, placemat or tablecloth. e. Spoons: Spoons go to the right of the knife. In our illustration, soup is being served first, so the soupspoon goes to the far (outside) right of the dinner knife; the teaspoon or dessert spoon, which will be used last, goes to the left (inside) of the soupspoon, next to the dinner knife. f. Glasses: Drinking glasses of any kind (water, wine, juice, ice tea) are placed at the top right of the dinner plate, above the knives and spoons. Other dishes and utensils are optional, depending on what is being served, but may include: g. Salad plate: This is placed to the left of the forks. If salad is to be eaten with the meal, you can forgo the salad plate and serve it directly on the dinner plate. However, if the entrée contains gravy or anything runny, it is better to serve the salad on a separate plate to keep things neater. h. Bread plate with butter knife: If used, the bread plate goes above the forks, with the butter knife placed diagonally across the edge of plate, handle on the right side and blade facing down. i. Dessert spoon and fork: These can be placed either horizontally above the dinner plate (the spoon on top with its handle facing to the right; the fork below with its handle facing left); or beside the plate. If placed beside the plate, the fork goes on the left side, closest to the plate (because it will be the last fork used) and the spoon goes on the right side of the plate, to the right of the dinner knife and to the left of the soupspoon. j. Coffee cup and saucer: Our illustration shows a table setting that would be common in a restaurant serving a large number of people at once, with coffee being served during the meal. The coffee cup and saucer are placed above and to the right of the knife and spoons. At home, most people serve coffee after the meal. In that case the cups and saucers are brought to the table and placed above and to the right of the knife and spoons. Source: Emily Post Cranberries ~Shared by Mary, Nashville, TN A native of North America, the cranberry was a favorite of the Indians who invented cranberry sauce sweetened with maple sugar or honey. Cranberries were an important ingredient in pemmican, the pounded dried meat and fat food that would keep forever. Cranberries are found wild in the sandy, cool temperature bogs of Massachusetts and New Jersey. These days cranberries are grown commercially in those states as well as in Wisconsin, Oregon and Washington. Massachusetts supplies 40% of the crop sold in the United States. High in Vitamin C, straight juice from the berry is also highly effective in keeping female plumbing healthy. The cranberry gets its name from Dutch and German settlers, who called it "crane berry." When the vines bloom in the late spring and the flowers' light pink petals twist back, they have a resemblance to the head and bill of a crane. Over time, the name was shortened to cranberry. If you strung all the cranberries produced in North America last year, they would stretch from Boston to Los Angeles more than 565 times. The cranberry is one of only a handful of major fruits native to North America. Others include the blueberry and Concord grape. 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

Men Are Just Happier People ~Shared by Lucy Wellhausen, Kirtland, OH Owner of Ohio Honey Company NICKNAMES * If Laura, Kate and Sarah go out for lunch, they will call each other Laura, Kate and Sarah. * If Mike, Dave and John go out, they will affectionately refer to each other as Fat Boy, Godzilla and Four-eyes. EATING OUT * When the bill arrives, Mike, Dave and John will each throw in $20, even though it's only for $32.50.  None of them will have anything smaller and none will actually admit they want change back. * When the girls get their bill, out come the pocket calculators. MONEY * A man will pay $2 for a $1 item he needs. * A woman will pay $1 for a $2 item that she doesn't need but it's on sale. BATHROOMS * A man has six items in his bathroom: toothbrush and toothpaste, shaving cream, razor, a bar of soap, and a towel . * The average number of items in the typical woman's bathroom is 337.  A man would not be able to identify more than 20 of these items. ARGUMENTS * A woman has the last word in any argument. * Anything a man says after that is the beginning of a new argument. FUTURE * A woman worries about the future until she gets a husband. * A man never worries about the future until he gets a wife. SUCCESS * A successful man is one who makes more money than his wife can spend. * A successful woman is one who can find such a man. MARRIAGE * A woman marries a man expecting he will change, but he doesn't. * A man marries a woman expecting that she won't change, but she does. DRESSING UP * A woman will dress up to go shopping, water the plants, empty the trash, answer the phone, read a book, and get the mail. * A man will dress up for weddings and funerals. NATURAL * Men wake up as good-looking as they went to bed. * Women somehow deteriorate during the night. OFFSPRING * Ah, children.  A woman knows all about her children.  She knows about dentist appointments and romances, best friends, favorite foods, secret fears and hopes and dreams. * A man is vaguely aware of some short people living in the house. THOUGHT FOR THE  DAY A married man should forget his mistakes.  There's no use in two people remembering the same thing! He Said ... She Said ~Shared by Johnny, LA He said... Do you love me just because my father left me a fortune? She said...Not at all honey, I would love you no matter who left you the money. He said... "This coffee isn't fit for a pig!" She said..."No problem, I'll get you some that is." Priest... 'I don't think you will ever find another man like your late husband.' She said...'That is a relief!' He said... Why do you women always try to impress us with your looks, not with your brains? She said... Because there is a bigger chance that a man can see, than there is a chance that he can think. What's the Difference? ~Shared by Mary H., Montreal, Canada   What's the difference between cheating on your wife and cheating on your taxes? If you tell the truth about your taxes, the IRS will still want to screw you. 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

Maggie, I had asked my niece for this recipe. Now this is an educated gal of 52 with a terrific sense of humor. When her son returned from Iraq, this was his requested dish for his first meal at home.   This is what another niece wrote back---- "Well I'll be....dat's the most redneck version of a recipe I ever got but dang sure gonna give it a whirl." Thanks, Lou Charlotte's Messican Stuff   LOL.  It's not a dip, I don't know what it is, but my kids love this and their friends always requested it.  Mom said to send it to Barb because Kim loves Messican food, so I thought I'd share with allya'll and I'm cc'ing Mom so she knows I got 'er done.  Dang, that's a long sentence.  Don't yell at me, Aunt Jean & Ellen!   Charlotte and James were friends of Mom and Dad's in Texas.    1.  Make taco meat.  You know the drill.  We call it taco meat.  I don't know why.  OK, I do.  Somebody else called it taco meat and it sounded so stupid we all adopted the phrase.  Brown the hamburger, drain it, add the packets of seasoning and however much water that little envelope says to add. 2.  Put it in a casserole dish. 3.  Top with a layer of Spanish Rice. 4.  Top with a layer of refried beans. 5.  Top with shredded cheddar. 6.  Slap that puppy in the oven for, uh, maybe 30 minutes at 350 or until everybody's done screwing around and they're ready to eat. 7.  Take it out.  8.  Get a big spoon and put a whopping mass in a wide but not deep bowl or some such sort of dish. 9.  Top with shredded lettuce, sour cream, salsa and grab handfuls of tortilla chips and try to fit them in that dish. 10. Scoop it up with the chips, eating with your fingers like you're in Guatemala or El Salvador or Iran or someplace like that and use lots of napkins. 11.  Make alot because IF there are any leftovers, it's one of those dishes you don't need to beg people to take home so have some little containers handy...or hide them and throw that 2nd dish in the freezer before anybody sees it and lie...it's optional - but God will know and people will just pack it up and you'll be looking for another new recipe for lunch tomorrow in which case it's a daaaamn good thing we've got Aunt Jean and Aunt Lu. 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: PUMPKIN BRANDY CHEESECAKE ~Shared by Johnny, LA For the graham cracker crust: ½ a stick of unsalted butter 1 tablespoon flour ½ cup graham cracker crumbs 2 tablespoons confectioners’ sugar Method: In a bowl mix together flour, cookie crumbs and sugar. Melt butter and stir into the mixture. Press mixture into the bottom of a greased 8” cake pan. Bake at 350 degrees for 7 to 10 minutes until edge is a golden brown. Set aside and cool completely before pouring in the cheesecake mixture. For the pumpkin cheesecake mixture: 1 ½ cups of cream cheese (room temperature) 1 cup granulated sugar ¼ cup heavy cream 5 eggs (whole) ¼ cup sour cream 1 tablespoon vanilla 1 cup pumpkin puree 3 tablespoons brandy 1 ½ tablespoons cinnamon ½ teaspoon cloves 1 teaspoon ginger Method: Cream the cream cheese in a mixer bowl with a paddle until light and fluffy and scrape well. Add the sugar and mix until well-combined and then scrape mixture well. Add the heavy cream and mix just until combined then scrape mixture well. Add the eggs and mix just until combined then scrape mixture well. Add the sour cream, pumpkin, vanilla, brandy and spices then mix until combined. Scrape mixture well. Spray the sides of the cooled cake pan with cooking spray. Pour in the cheesecake batter and place in oven in a water bath. Bake at 350 degrees for 45 minutes to 1 hour until center is firm. If you’re not sure about it being done, good trick is to first feel the edge of the cheesecake, then the center. The edge will be cooked before the center, and the center should feel the same as the edge. Cool the cheesecake completely before taking it out of the pan. Top cheesecake with candied nuts and, if you’d like, dollops of whipped cream. For the spiced nuts: 2 cups toasted walnuts ½ cup brown sugar 1 tablespoon cinnamon ½ cup granulated sugar 1 tablespoon butter 3 tablespoons water Method: In a sauce pan mix sugars and cinnamon. Mix in water well and place on stove until it gets bubbly. Add butter and stir. Take off heat and stir in nuts. Place nuts on a wax paper-lined baking sheet. Do not touch candied nuts with hands for this mixture is extremely hot! Let cool until ready to garnish. Source: Herald News contributor and pastry chef Angela D’Urso who co-owns Sweet Creations, 609 Davol St., Fall River, Mass., with her husband, Paolo. For more information on dessert choices and ordering, log on to www.scdesserts.com. BARBECUED CHICKEN DRUMSTICKS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 3 lb. frozen chicken drummies, thawed 1-1/4 cups barbecue sauce (your own or purchased) 2 Tbs. chili sauce 1/4 cup honey 3 cloves garlic, minced Pat the chicken drummies dry with a paper towel and place on broiler pan. Broil 5-6 inches from the heat for 8-10 minutes, turning often, until chicken is browned. Place in 3-4 quart crock pot. Mix remaining ingredients in a small bowl and pour over drummies. Cover and cook on LOW for 4-5 hours. These can be held for 1 hour after the cooking time on LOW. ALMOND JOY CHOCOLATE PIE ~Shared by Doe, Oliver, B.C., Canada Serves: 8 20 Almond Joy miniatures or 10 Almond Joy snack size 3/4 cup (175 ml) graham cracker crumbs 1/2 cup (125 ml) sugar 1/3 cup (80 ml) cornstarch 1/4 cup (60 ml) Hershey's cocoa 1/4 tsp (1 ml). salt 1-1/2 cups (350 ml) milk 1 tsp (5 ml). vanilla 16 Almond Joy candy bar Miniatures; or 8 Almond Joy Snack Size sweetened whipped cream Preparation Chill all Almond Joy bars in freezer for 15 minutes. Preheat to 325 degrees (175 C.). Lightly butter 9" pie plate. Place first two ingredients in food processor. Process till mix is thoroughly blended. Press onto bottom and sides of prepared pie plate. Bake 10 minutes. Cool on rack completely. In medium saucepan, stir together sugar, starch, cocoa and salt. Blend in milk. Cook over med heat, stirring constantly with wire whisk, till mix boils. Boil and stir 1 minute (mixture will be very thick). Remove from heat. Blend in vanilla. Cut remainder of Almond Joy bars in 1/2" pieces. Add candy pieces; stir until melted. Pour into prepared crust. Press plastic wrap onto surface. Refrigerate. To serve, remove plastic wrap and top with sweetened whipped cream, if desired. Source: Dailyrecipes SPRING BABY ARTICHOKE AND SPINACH PESTO PASTA ~Shared by Linda H., Rosharon, TX Salt 1 pound penne rigate pasta 4 cups (packed) baby spinach, divided 1/4 cup shelled pistachios or whole almonds, toasted 1/2 cup chicken or vegetable stock 1/3 to 1/2 cup grated Parmigiano Reggiano cheese, plus more for garnish A few grates fresh nutmeg Zest of 1 lemon, juice of 1/2 Ground black pepper 1/4 cup plus 2 tablespoons EVOO – Extra Virgin Olive Oil 1 med onion chopped 1 pound fresh or frozen artichoke hearts (defrosted, if frozen) 2 to 3 cloves garlic, finely chopped or grated 1/2 cup white wine, optional 1/2 cup sour cream Yields: 4 servings Place a large pot of water over high heat to boil. When the water reaches a bubble, salt it and drop the pasta. Cook just shy of al dente according to package directions. Just before draining, reserve a large mugful of the starchy cooking water. Drain pasta and reserve   While the pasta is cooking, combine half of the spinach, the nuts, stock, Parmigiano Reggiano, nutmeg, lemon zest and juice, some salt and pepper in the bowl of a food processor. Pulse the machine to chop everything up then stream in about 1/4 cup EVOO (eyeball it) with the machine running. Reserve. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Brown onion.  Add the artichokes and garlic to the pan, and cook until slightly golden. Add the wine and cook until tender, 4-5 minutes. Add the pasta, pesto, reserved cooking water (about 1 cup) and remaining spinach to the pan and toss to combine and wilt the spinach, 2-3 minutes.   Stir in sour cream.  Serve warm with an extra sprinkle of Parmigiano Reggiano. COWBOY HAMBURGERS ~Shared by Jim D., WA   4 Servings INGREDIENTS 1 pound lean ground beef 2-4 cloves garlic, minced 5-6 shakes Worcestershire sauce 1/2 teaspoon Cajun seasoning (like Tony Chachere's) 1/2 teaspoon Salt 1/2 teaspoon Pepper 1/4 cup hot or hearty barbecue sauce 4 Kaiser rolls or hamburger buns   DIRECTIONS In medium bowl, combine all ingredients mixing lightly but thoroughly. Shape into 4 patties. Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until internal temperature reaches 160 degrees F, turning once.   Place burger patties on buns and serve.   NOTE: Burgers should always be cooked to an internal temperature of 160 degrees F using a meat thermometer. Use a gentle touch with ground beef. Over mixing or compacting will result in firm dense burgers when cooked. Source: txbeef.org CALVES' LIVER WITH SHERRY ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator   2 onions, chopped 1 tablespoon olive oil 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon dried parsley salt and pepper to taste 1 cup sherry 1 pound calves' livers 1 tablespoon chopped fresh parsley 4 thick slices French bread, cut into 1 inch cubes 1/8 cup olive oil   In a large skillet heat oil over medium high heat. Add onion and saute until translucent. Add thyme, basil, parsley and season with salt and pepper to taste. Add sherry, reduce heat to medium low and let all simmer. Meanwhile, cut liver into small pieces, about the size of large sugar lumps, and add liver pieces to skillet mixture. Cook all together, shaking skillet well, for 6 to 7 minutes. Add more sherry if mixture gets dry. Garnish with fresh chopped parsley and fried croutons and serve. To make croutons, drizzle olive oil over cubes of bread, toss to coat all sides. Cook croutons in a heavy skillet over medium heat until golden brown. MEXICAN CINNAMON COOKIES ~Shared by Treva, NC 1 c. (2 sticks) butter 3/4 c. powdered sugar 2 & 1/4 c. all purpose flour 1 tsp. cinnamon 1 tsp. vanilla 1/4 tsp. salt 1/4 c. granulated sugar 1/4 tsp. cinnamon In large bowl, beat butter until light and fluffy. Beat in sugar, flour, cinnamon, vanilla and salt until well combined. Dough will be stiff. Shape into a ball and wrap with waxed paper. Refrigerate 30 minutes. Pinch off small pieces of dough and shape into 1" balls. Place about 1" apart on ungreased cookie sheet. Bake in 400 degree oven for 10 minutes or until delicately golden brown. Combine sugar and cinnamon. Roll hot cookies in this mixture. Makes 5 dozen cookies. WINGS BY MILLE ~Shared by Jim H., Calgary, Alberta, Canada 40 min; 10 min prep SERVES 2 -4 16 chicken wings 2 tablespoons unsalted butter or margarine 3/4 cup cracker, crumbled 3/4 cup parmesan cheese 1 teaspoon garlic powder fresh basil or parsley, to garnish Wash chicken wings and pat dry. In a bowl combine the crumbled crackers or breadcrumbs, herbs and Parmesan cheese. Add seasonings and mix well to blend. Melt butter. Dip chicken wings, first in melted margarine and into the crumb coating. Arrange chicken wings in lightly oiled ovenproof baking dish. Bake chicken wings at 375°F for about 30 minutes or until lightly brown and done. Chicken wings should be tender. Source: Recipezaar TANGY SLOW COOKER PORK ROAST ~Shared by Ann S., Mims, FL Prep Time: 10 Minutes Cook Time: 6 Hours  Ready In: 6 Hours 10 Minutes Servings: 8 Ingredients: 1 large onion, sliced 2 1/2 pounds boneless pork loin roast 1 cup hot water 1/4 cup white sugar 3 tablespoons red wine vinegar 2 tablespoons soy sauce 1 tablespoon ketchup 1/2 teaspoon black pepper 1/2 teaspoon salt 1/4 teaspoon garlic powder 1 dash hot pepper sauce, or to taste Directions: 1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour20over roast. 2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. EASY FETTUCINE ~Shared by Larry J., Spring Hill, TN Impress critics of any kind. INGREDIENTS: 1/4 cup butter or margarine (room temperature) 2 Tablespoons dried parsley 1 teaspoon dried basil 8 ounces cream cheese Freshly ground pepper 2/3 cup boiling water 1/4 cup butter or margarine 1 clove garlic, minced 8 ounces fettucine (cooked al dente and drained) 3/4 cup grated Romano cheese TO PREPARE: 1.  Combine 1/4 cup butter, parsley, and basil in a medium bowl. 2.  Blend in cream cheese; season with pepper. 3.  Mix in water; blend thoroughly. 4.  Set bowl in large pan of hot water to keep warm. 5.  Melt remaining butter in large skillet over low heat. 6.  Add garlic and cook 1 to 2 minutes being careful not to burn. 7.  Add pasta and toss gently.  Sprinkle with one-half cup cheese and toss again. 8.  Transfer to serving platter and spoon sauce over top. Sprinkle with remaining cheese and serve immediately. SERVINGS:  4 Source: "To Market, To Market Cookbook" by The Junior League of Owensboro, KY CHEESY CHICKEN AND POTATOES ~Shared by Pat, Minden, NV Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.   See Phil's books in the Reader-owned Business section of this issue. 1 (20 ounce) package frozen hash browns with peppers and onions, thawed 1 tablespoon minced garlic 2-2-1/2 cups bite-size chunks rotisserie chicken 1 bunch green onions, sliced 1 cup shredded cheddar cheese   Add a little oil to large skillet over medium-high heat, cook potatoes for 7 minutes and turn frequently.  Add garlic, chicken, green onions and 1/3 cup water and cook for 5 to 6 minutes.  Remove from heat and stir in cheese.  Serve immediately right from skillet.   TEA BISCUITS ~Shared by Pam, Swanton, OH 1 1/2  cups white flour 1/4 cup Splenda® 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3 Tablespoons butter 3/4 cup buttermilk 1/2 cup raisins (optional) Makes 6 cupcake size biscuits QUADRUPLE BATCH   6  cups flour 1 1/2 cups Splenda® 2 T and 2 t baking powder 1 1/2 teaspoons baking soda 2 sticks and 2 T butter 4 1/2 cups buttermilk 2 cups raisins Sift together flour, sugar, baking powder. Cut in butter. Add baking soda to buttermilk and stir until foamy then add to rest of ingredients. Put 1/4 cup of batter into muffin cups and bake at 425º for 15 minutes - give or take a couple of minutes - until tester comes out clean. Source: From Pam and Bill's family cookbook CREOLE QUESADILLAS ~Shared by Johnny, LA Recipe by Chef John Folse. Serves: 8   1 pound fresh crawfish tails 1/2 cup butter 1 cup sliced green onions 2 tbsps minced garlic 1/2 pound wild oyster mushrooms 1/2 pound sliced button mushrooms 1/2 pound Chanterelle mushrooms 1 tbsp fresh thyme leaves 2 tbsps chopped cilantro 1 cup diced Creole tomatoes 1/2 cup diced yellow bell pepper 1/2 cup diced red bell pepper 1 tbsp Creole seasoning salt and black pepper to taste hot sauce to taste 8 large tortilla shells 1 pound grated Monterey Jack cheese Preheat oven to 375 degrees F. You may wish to substitute shrimp, crab or even chicken if crawfish is unavailable in your area. In a large cast ironskillet, melt butter over medium-high heat. Add green onions, garlic and mushrooms. Saute 3-5 minutes or until mushrooms are wilted. Add crawfish, thyme, cilantro, tomatoes and bell peppers. Continue to saute until juices are rendered and liquids have almost completely evaporated, approximately 10 minutes. Season to taste using Creole seasoning, salt, pepper and hot sauce. Place the tortilla shells on a large cookie sheet and sprinkle with a small amount of Monterey Jack cheese. Top with a portion of the crawfish stuffing and more of the Monterey Jack cheese. Fold each tortilla in half and bake 7-10 minutes or until cheese is melted and tortillas are slightly crisp but not over-browned. Note The quesadillas may be pan sauteed in a hot skillet that has been sprayed with a small amount of vegetable spray. Be careful not to over-brown. LEMON-COCONUT BARS ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP   Crust: 1 cup all purpose flour 1/4 cup sugar 1/4 teaspoon salt 3/4 cup sweetened flaked coconut, toasted, cooled 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes Filling: 3/4 cup sugar 2 large eggs 1/4 cup fresh lemon juice 1 tablespoon (packed) finely grated lemon peel 1 teaspoon all purpose flour 1/2 teaspoon baking powder Pinch of salt 1/4 cup powdered sugar For crust: Preheat oven to 350F. Line 8x8x2-inch metal baking pan with foil, leaving overhang. Butter foil. Combine flour, sugar, and salt in processor; blend 5 seconds. Add coconut and butter; process until mixture resembles fine meal and begins to clump together. Gather dough into ball. Press dough evenly over bottom of prepared pan. Bake crust until golden at edges, about 25 minutes. Meanwhile, prepare filling: Combine 3/4 cup sugar, eggs, lemon juice, lemon peel, flour, baking powder, and salt in processor. Blend filling until smooth. Remove crust from oven. Pour filling evenly over hot crust. Return to oven and bake until filling begins to brown at edges and is just set and springy to touch in center, about 30 minutes. Transfer pan to rack; cool lemon bars completely. Using foil as aid, transfer lemon bars to work surface. Flatten foil edges. Cut into 16 bars. Sift powdered sugar over. MINI CHEESE BALL PUMPKINS ~Shared by Doe, Oliver, B.C., Canada These cheesy bites could be nibbled as is or set on a thin cracker and eaten that way. 1 Cream cheese 250-g brick, room temperature 1 cup Cheddar cheese, grated, divided in half 1/4 cup Red onion very finely chopped 1/4 cup Walnut pieces, finely chopped 2 tsp Hot horseradish 1/2 tsp Worcestershire sauce Salt to taste 1/2 cup Finely crushed orange- Coloured crackers (see Note) 24 Short, thin pieces of green bell pepper Line two baking sheets with parchment paper or plastic wrap. Place the cream cheese in a bowl and beat with an electric mixer until lightened. Mix in the cheddar cheese, onion, walnuts, horseradish, Worcestershire and salt. Lightly dampen your hands with cold water, shape the cheese mixture into 3/4-inch balls and set on one of the baking sheets. Wash your hands, and then place the cracker crumbs on a wide plate. Coat a cheese ball in the crumbs, gently pressing them on to help them adhere and shaping the ball so it has a nice round shape. Set the cheese ball on the clean baking sheet. Repeat with the remaining cheese balls. Gently push down into the centre of each cheese ball to make it look squat like a pumpkin. Make a stem, by inserting a piece of the green pepper into the centre of each cheese ball pumpkin. Refrigerate the cheese balls at least 2 hours before serving. Note: The crackers I use to get the orange crumbs was Pepperidge Farm Goldfish Baked Snack Crackers, cheddar flavour. I crushed the crackers in a food processor. A cup or so of these crackers, when crushed, yielded the crumbs I needed to coat the cheese balls. Makes: 24-30 pumpkins. CHEESECAKE FACTORY-LIKE MADEIRA CHICKEN ~Shared by Linda H., Rosharon, TX 1 tablespoon olive oil 4 boneless, skinless chicken breast fillets 8 asparagus spears 4 mozzarella cheese slices Madeira Sauce: 2 tablespoons olive oil 2 cups sliced fresh mushrooms 3 cups Madeira wine 2 cups beef stock 1 tablespoon butter 1/4 teaspoon ground black pepper 1. Heat up 1 tablespoon olive oil in a large skillet over medium heat. Cover each chicken breast with plastic wrap then use a mallet to flatten the chicken to about 1/4-inch thick. Sprinkle each fillet with salt and pepper. 2. Sauté the chicken fillets for 4 to 6 minutes per side, or until the chicken has browned just a bit. Remove chicken fillets from the pan and wrap them together in foil to keep the fillets warm while you make the sauce. Don't clean the pan. You want all that cooked-on goodness to stay in the skillet to help make the sauce. 3. With the heat still on medium, add two tablespoons of oil to the skillet. Add the sliced mushrooms and sauté for about two minutes. Add the madeira wine, beef stock, butter and pepper. Bring sauce to a boil, then reduce heat and simmer for about 20 minutes or until sauce has reduce to about 1/4 of its original volume. When the sauce is done it will have thickened and turned a dark brown color. 4. As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil. Add a little salt to the water. Toss the asparagus into the water and boil for 3 to 5 minutes, depending on the thickness of your asparagus spears. Drop the asparagus in a bowl of ice water to halt the cooking. The asparagus should be slightly tender when done, not mushy. 5. Set oven to broil. Prepare the dish by arranging the cooked chicken fillets on a baking pan. Cross two asparagus spears over each fillet, then cover each with a slice of mozzarella cheese. Broil the fillets for 3 to 4 minutes or until light brown spots begin to appear on the cheese. 6. To serve, arrange two chicken breasts on each plate, then spoon 3 or 4 tablespoons of madeira sauce over the chicken on each plate. Makes 2 to 4 servings. Source: Secret Recipes FISH FILLETS IN A BATH OF GARLIC ~Shared by Jim D., WA Serves 6 Garlic sauce, known as mojo de ajo, is a favorite topping for Mexican seafood. This version adds a touch of ancho chili. Make the sauce quickly while the fish finishes cooking, and take care not to brown the garlic or chilies. Serve with red or white rice. INGREDIENTS 6 halibut or sea bass fillets, 6 ounces each Salt to taste, plus 1 teaspoon Freshly ground black pepper to taste, plus 1/2 teaspoon 8 tablespoons olive oil 20 cloves garlic, thinly sliced 1 dried ancho chili pepper, stemmed, seeded and chopped 2/3 cup fish stock or bottled clam juice Juice of 3 limes 1/2 cup coarsely chopped fresh flat-leaf (Italian) parsley   Other necessary recipes: Red or Green Rice Steamed Rice    DIRECTIONS Preheat an oven to 350 degrees.   Sprinkle the fish fillets with salt and pepper. Place a large cast-iron or other heavy-bottomed frying pan over medium-high heat. When hot, add 3 tablespoons of the olive oil. When the oil is hot, add the fish fillets and sear, turning once, until lightly golden on both sides, 1-2 minutes per side. Transfer the fillets to an ovenproof platter or shallow baking dish and place in the oven to finish cooking until opaque throughout, 3-5 minutes depending upon thickness of fillets.   Meanwhile, add the remaining 5 tablespoons olive oil to the same pan and place over medium-low heat. Add the garlic, the 1 teaspoon salt and the 1/2 teaspoon black pepper. Sauté for 1-2 minutes. Add the ancho chili and continue to sauté until fragrant, 1-2 minutes longer. Add the fish stock or clam juice and any juices that have collected in the platter or dish holding the fish fillets and raise the heat to medium-high. Boil until reduced by half, 1-2 minutes. Add the lime juice and parsley and bring to a boil, then remove from the heat.   Pour the sauce over the fish fillets on the platter. Or, if using a baking dish, transfer the fillets to a warmed platter and pour the sauce over the top. Serve immediately. Nutrition Information Serves 6 - Facts Per Serving: Calories: 387 Fat. Total: 22g Carbohydrates, Total: 9g Cholesterol: 54mg Sodium: 569mg Protein: 37g Fiber: 1g % Cal. from Fat: 51% Fat, Saturated: 0g   Source: Casual Cuisines of the World - Cantina CHICKEN COSTA BRAVA (Spain) ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 1 (20 ounce) can pineapple chunks 10 skinless, boneless chicken breast halves 1 tablespoon vegetable oil 1 teaspoon ground cumin 1 teaspoon ground cinnamon 2 cloves garlic, minced 1 onions, quartered 1 (14.5 ounce) can stewed tomatoes 2 cups black olives 1/2 cup salsa 2 tablespoons cornstarch 2 tablespoons water 1 red bell pepper, thinly sliced salt to taste   Drain pineapple, reserving juice. Sprinkle with salt. In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken. Add garlic and onion; cook until onion is soft. Add reserved pineapple juice, tomatoes, olives, and salsa. Cover, and simmer 25 minutes. Mix cornstarch with water; stir into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through. HONEY-VANILLA CHEESECAKE ~Shared by Treva, NC Crust Ingredients: 1 cup  Honey 32 gingersnap cookies, crushed 2 tablespoons white sugar 1 egg white Filling Ingredients: 3-ounce package Neufchatel cheese 1 cup part-skim ricotta cheese 2 tablespoons cornstarch 1 tablespoon vanilla extract 1 cup egg substitute 16-ounce package low-fat cottage cheese Topping Ingredients (optional): 2 10-ounce packages frozen strawberries 1/4 cup  Honey Crust: Preheat oven to 350°. In a food processor or blender, crush gingersnaps with sugar. Add egg white and process long enough to moisten the mixture. Press crumbs into the bottom and up the sides of 9-inch springform pan to form a thin layer. If crumbs are too sticky, use a sheet of waxed paper between the crust and your fingers. Bake 10 to 12 minutes until crust is brown and firm. Remove from oven. If the crust slides down the side of the pan, press it in place with a rubber spatula or the back of a spoon. Filling: Reduce oven temperature to 300°. Place ovenproof dish with 1 inch of warm water at the back of the oven to provide steam as cheesecake bakes. In clean food processor or blender, blend Neufchatel cheese, cottage cheese, ricotta cheese and cornstarch until smooth. Add Honey and vanilla and blend again. Add egg substitute, blending until the mixture is smooth and evenly colored. Pour into the prepared crust and bake 20 minutes on lower rack of oven. Reduce temperature to 250° and bake 60 minutes longer or until the sides are set and the center is fluid but not sloshing. Turn off heat and leave cake in the oven 1 hour. Remove and cool to room temperature. Cover and chill overnight. The cheesecake will continue to set in the refrigerator, so don't worry if the center doesn't appear firm when you remove it from the oven. Optional topping: Thaw both packages of frozen strawberries. Place one package and Honey in a food processor or blender and puree until smooth, then combine with remaining whole strawberries and spread on cheesecake just before serving. HAMBURGERS WITH BROWN GRAVY ~Shared by Jim H., Calgary, Alberta, Canada These are sooooo great (and EZ)! I grew up eating these about once a week and they are incredible with mashed potatoes or buttered egg noodles and a veggie. While this recipe is basically my mom's, I have changed one thing...instead of using chopped onion in the burgers, I use an envelope of onion soup mix...it gives them the PERFECT flavor! This is now one of my family's favorite meals...try it and it will probably become one of your's, too. P.S. These burgers also work for grilling (without the gravy :). ~by Karen=^..^= 45 min: 15 min prep SERVES 10 2 lbs ground beef 6 pieces bread, broken into small bits (potato bread works great, but I usually use white bread) 1 envelope onion soup mix, dry salt, to taste (because of the soup mix, you may not need it, although we still do) 1/2 teaspoon pepper 2 tablespoons ketchup 1/2 teaspoon garlic powder 2 teaspoons parsley flakes 2 eggs 2 envelopes brown gravy mix 2 cups water Combine ground beef, bread, soup mix, salt, pepper, ketchup, garlic powder, parsley and eggs in a large bowl until well mixed. Prepare each burger with approx 1/3 cup of meat mixture and form into patties about 1/2 inch thick. Heat a 12" skillet over med-high heat and fry burgers for about 5 minutes on each side, until they are almost done. Remove burgers to a plate and discard all but about a tablespoon of drippings from skillet. Lower heat under skillet and prepare brown gravy with water in a bowl or measuring cup; slowly pour into skillet, stirring constantly, scraping up any brown bits from the bottom. When gravy has thickened, place burgers back in the pan and cover. Simmer for about 20 minutes, or until burgers are done. Serve with mashed potatoes or egg noodles. Source: Recipezaar COCONUT RUM SWEET POTATO PIE ~Shared by Ann S., Mims, FL 1 (9-inch) unbaked Cream Cheese Piecrust (recipe follows) 2 cups mashed cooked sweet potato (about 1 1/4 pounds) 1/2 cup packed dark brown sugar 1/4 cup 2% reduced-fat milk 2 tablespoons dark rum 1 1/2 teaspoons vanilla extract 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 3 large eggs 1/2 cup flaked sweetened coconut Prepare Cream Cheese Piecrust in a 9-inch pie plate; set aside. Preheat oven to 350F. Combine sweet potato and next 7 ingredients (sweet potato through eggs) in a food processor, and process until smooth. Spoon mixture into prepared crust; sprinkle with coconut. Bake at 350F for 1 hour or until set; shield edges of piecrust with foil after 20 minutes. Cool on a wire rack. Yield:  10 servings. Cream Cheese Piecrust 2 tablespoons butter or stick margarine 2 tablespoons (1 ounce) 1/3-less-fat cream cheese 2 tablespoons sugar 1 teaspoon vanilla extract 1 tablespoon 1% low-fat milk 1 large egg yolk 1 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt Cooking spray Combine first 4 ingredients in a bowl; beat well at medium speed of a mixer until smooth. Add milk and egg yolk; beat until well-blended. Lightly spoon flour into a dry measuring cup, and level with a knife. Add flour, baking powder, and salt to bowl, stirring until well-blended. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, to an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove 1 sheet of plastic wrap, and fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Press the dough against bottom and sides of pan. Fold edges under, and flute. Fill and bake the crust according to recipe directions. Yield:  1 (9-inch) crust. Source: Recipe Du Jour REFRIED BEAN SOUP ~Shared by Pat, Merritt Island, FL (7 servings) Prep: 10 min. Cook: 20 min. Bake: 15 min INGREDIENTS: 1 sm. onion, chopped 2 cloves garlic, minced 1 Tbs veg oil 1 (31 oz) can refried beans 1 (16 oz) can dice tomatoes and juice 1 (10 oz) can Rotel tomatoes and juice 1 (14 oz)  can chicken broth 2 Tbs cilantro, chopped (opt) 6 corn tortillas 2 C Monterey Jack,shreded 1 (8 oz) carton sour cream DIRECTIONS: 1.  Cook onion and garlic in hot oil in a Dutch oven over medium high heat, stirring constantly, until tender.  Add beans and next three ingredients, stirring until smooth; bring to a boil.  Reduce heat and simmer 15 minutes.  Stir in cilantro. 2.  Cut tortillas into thin strips; spread in single layer on baking sheet.  Bake at 350F for 15 minutes or until browned, stirring every 5 minutes.  Cool 3.  Ladle soup into bowls; top evenly with tortillas, cheese and sour cream.  Serve immediately Source: Southern Living Best Recipes Vol.1 APRICOT BREAD PUDDING ~Shared by Larry Holmes, Toronto, Canada 4 eggs 3 1/2  cups milk 1/2 cups sugar 1 1/2  teaspoons vanilla 5 cups torn dry bread pieces 12 dried apricot halves, quartered 1/4  cup currants 2 tablespoons sugar 1/2  teaspoon ground cardamom 1 tablespoon butter, cut up Maple syrup, warmed (optional) Beat together eggs, milk, the ½ cup sugar and vanilla in a medium mixing bowl.  Combine bread pieces, dried apricots and dried currants in a large mixing bowl;  place in a greased 2-quart rectangular  baking dish.  Pour milk mixture over bread mixture in baking dish. For topping:  stir together the t tablespoons sugar and cardamom in a small mixing bowl. Sprinkle mixture over mixture in dish.  Dot with butter. Bake in a 325-degree over for 55 to 60 minutes or until a knife inserted near the center comes out clean.  Serve warm and, if desired, with maple syrup. Makes 6 to 8 servings. ITALIAN BRACCIOLI ~Shared by Luanne, FL This is a great recipe for company. Sounds difficult, but really isn't if you get your ducks in a row. 2 T. chopped parsley 1 garlic clove minced 1/2 C. dry breadcrumbs 2 T. parmesan cheese 1/2 C. onion finely chopped 2 hard-boiled eggs chopped 2 strips bacon diced 1 t. salt 1/4 t. oregano 1/4 t. pepper 1 1/2 lbs. thin round steak 2 t. flour 1 beaten egg 3/4 C. water Mix parsley, garlic, breadcrumbs, parmesan cheese, hard-boiled eggs, bacon, salt, pepper and oregano in a mixing bowl. Mix well. Lay filling across the top, center of the round steak. Fold edges in and roll. Tie securely with a string. Dip steak into egg and then saute on all sides until golden brown. Place in a roasting pan. Add water and roast at 350°F. for 45 minutes. Cut the meat into slices and serve as is or serve with spaghetti sauce, if desired. THE ROCHESTER WHITE HOTS ~Shared by Johnny, LA In Rochester, NY, and throughout the Western New York State area, a specialty is made of White Hots--white-colored hot dogs, sort of like brats in a hot-dog size, cooked on a griddle. To make a reasonable facsimile, you can use brats. Or you can get the real thing, the Natural Casing White Hot Dog, by contacting www.zweigles.com. Now, once you have your griddled White Hots, you're going to have to do them justice by serving them in the Rochester style. As any member of the Kodak family can tell you, you need to put that dog on a bun, top it with mustard, chopped raw onions.....and a few tablespoons of meat sauce! Yes, it's a little odd--a thin, pebbly, spicy meat sauce on top of the dog. But it has its own wacky logic, and a White Hot wouldn't be a White Hot without it. So here's how to make the sauce: Meat Sauce for Rochester White Hots Makes enough for 8 hot dogs 1/2 lb. ground beef 1 tablespoon minced onions, plus extra for garnishing dogs 1/2 teaspoon paprika 1/2 teaspoon black pepper 1/4 teaspoon chili powder 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cinnamon 1/4 teaspoon salt dash of crushed thyme leaves 1 1/4 cups water 1. Place the beef, 1 tablespoon of the onions, the paprika, black pepper, chili powder, cayenne pepper, cinnamon, salt and thyme leaves in a small saucepan. Pour water over all, and mix well. Place saucepan over low heat, cover, and cook for 1 1/2 hours; the mixture should be very slowly simmering during that time. 2. Remove cover from saucepan. Simmer very slowly for another 1 1/2 hours. When the time is up, the meat sauce should be a thin gravy, a little watery, not dried out. WHITE CHRISTMAS CAKE ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP 1/2 c Water 4 oz White confectionery coating 1 c Butter or margarine, -softened 2 c Sugar 4 Eggs, separated 1 tb Vanilla extract 2 1/2 c All-purpose flour 1 ts Baking soda 1 c Buttermilk 1 c Flaked coconut 1 c Chopped pecans   FROSTING: 8 oz Cream cheese, softened 1/2 c Butter or margarine, -softened 1 ts Vanilla extract 1 lb Confectioners' sugar 1 tb Milk   In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted.  Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla.  Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg ' whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8- in. square baking pans. Bake at 350 F for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely. Combine frosting ingredients in a mixing bowl; beat well.  Frost tops of two layers; stack on serving plate with plain layer on top. Frost top and side of cake. MAKE-AHEAD EGGS BENEDICT ~Shared by Doe, Oliver, B.C., Canada These easy eggs Benny can be made up to 12 hrs ahead, then baked. 4 English muffins toasted & split   16 bacon slices, cooked crisp    5 c water  1 tsp vinegar    8 lg eggs Sauce-   1/4 c marg    1/4 c flour   1 tsp paprika   1/4 tsp pepper   1/8 tsp nutmeg    2 c milk  2 c grated Swiss cheese    1/2 c white wine   Topping-    1 tbsp butter   1/2 c cornflake crumbs Arrange muffin halves cut side up in greased 13x9 pan. Place 2 slices bacon on each muffin half. Pour water into lg pot until about 11/2” deep. Add vinegar. Stir bring to a boil. Reduce heat to med. Water should continue to simmer. Break one egg into shallow dish, slip egg into water. Repeat with rem eggs. Cook 2-3 mins til whites are set & slightly before yolks reach desired doneness. It is best to remove eggs from water slightly before desired doneness, because they eggs will continue to cook as they bake. Remove eggs with slotted spoon. Place one egg on each muffin half. Sauce- Melt butte in med pot. Add next 4 ingred. Heat & stir for one minute. Slowly add milk, stirring constantly with whisk, until boiling & thickened. Add cheese & wine. Heat & stir til cheese is melted, spoon sauce over eggs. Topping- Melt butter in sm pot on medium. Take from heat. Add cornflake crumbs. Stir well. Sprinkle over sauce. Chill for up to 12 hrs. bake, uncovered at 375 for 20-25 mins til heated though. TOMATO AND SIRLOIN TORTELLINI BAKE ~Shared by Linda H., Rosharon, TX Ingredients 2 pounds fresh or frozen ricotta-filled tortellini Salt 2 tablespoons EVOO - Extra Virgin Olive Oil 1 pound ground sirloin 1 small onion, grated 3 to 4 cloves garlic, finely chopped or grated 2 carrots, peeled and grated 1 28-ounce can whole plum tomatoes 6 leaves basil, torn Salt and ground black pepper 1/2 cup shredded Asiago cheese 1/2 cup grated Parmigiano Reggiano 1/2 cup shredded mozzarella cheese Preheat broiler. Place a large pot of water over high heat to boil. Once boiling, salt the water and drop the pasta in. Cook to al dente according to package directions. Drain cooked pasta and reserve. While the pasta is working, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin and cook until golden brown, 6-7 minutes. Add the onion, garlic and carrots to the pan and cook until tender, 4-5 minutes. Add the tomatoes, basil, salt and pepper to the pan and break up the tomatoes into a chunky sauce using a potato masher or the back of a spoon. Bring the liquid to a bubble and simmer just until slightly thickened, about 5 minutes. Add the reserved tortellini to the skillet and toss to coat with the sauce. Transfer to a large casserole dish and sprinkle with the cheeses. Place under the broiler to brown, about a minute. "FAJITA" BURGERS ~Shared by Jim D., WA Makes 4 servings Ingredients 1 pound 90%-lean ground beef 3/4 cup chopped fresh cilantro, divided 1/2 cup finely chopped red onion 1/4 cup chopped scallions 2 teaspoons minced garlic 1 tablespoon chili powder, preferably New Mexican 1 teaspoon ground cumin 1/2 teaspoon dried oregano, preferably Mexican 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1/3 cup reduced-fat mayonnaise 1 tablespoon lime juice 1 tablespoon chopped chipotle chile in adobo (see Ingredient Note) 1/2 cup shredded Monterey Jack cheese 4 French rolls, preferably whole-wheat, split and toasted 2 roasted Anaheim or poblano peppers (see Tip) 1 cup shredded green cabbage 4 slices tomato 4 thin slices red onion Instructions 1. Preheat grill to medium-high. 2. Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls. 3. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl. 4. Peel the roasted peppers, halve lengthwise and remove the seeds. 5. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more. 6. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion. Tips Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days. Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them ground in the spice section of many supermarkets. Tips: To oven-roast peppers: 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers. To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray. Nutrition Information   Per serving: 416 calories; 19 g fat (7 g sat, 6 g mono); 82 mg cholesterol; 34 g carbohydrate; 30 g protein; 7 g fiber; 695 mg sodium; 628 mg potassium. Nutrition bonus: Zinc (47% daily value), Vitamin C (35% dv), Iron (30% dv), Vitamin A (25% dv), Calcium (20% dv). 2 Carbohydrate Servings Exchanges: 2 starch, 3 1/2 medium-fat meat CHOCOLATE MINT CHEESECAKE ~Shared by Dorie, IL A2Z Recipes Yahoo Forum Moderator 1 (9 ounce) package thin chocolate wafers 3 (1 ounce) squares bittersweet chocolate 3 tablespoons white sugar 7 tablespoons butter 12 (1 ounce) squares bittersweet chocolate 4 (8 ounce) packages cream cheese 1 3/4 cups white sugar 4 eggs 1/2 cup heavy whipping cream 1/2 cup unsweetened cocoa powder 1 tablespoon vanilla extract 1 1/2 cups sour cream 1/4 cup white sugar 1/2 cup heavy whipping cream 1 tablespoon butter 6 (1 ounce) squares bittersweet chocolate 1 teaspoon peppermint extract Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan. Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F (175 degrees C). Cool overnight. In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F ( 175 degrees C). Chill for 6 to 8 hours. To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top. HERBED CHICKEN PARMESAN ~Shared by Treva, NC   We recommend rice-shaped orzo pasta with this saucy entrée, but you can serve spaghetti or angel hair pasta instead. Yield 4 servings Ingredients 1/3  cup  (1 1/2 ounces) grated fresh Parmesan cheese, divided 1/4  cup  dry breadcrumbs 1  tablespoon  minced fresh parsley 1/2  teaspoon  dried basil 1/4  teaspoon  salt, divided 1  large egg white, lightly beaten 1  pound  chicken breast tenders 1  tablespoon  butter 1 1/2  cups  bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic) 2  teaspoons  balsamic vinegar 1/4  teaspoon  black pepper 1/3  cup  (1 1/2 ounces) shredded provolone cheese Preparation Preheat broiler. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside. Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts. PEPPERED PEANUT BRITTLE ~Shared by Ann S., Mims, FL Cooking spray 1 1/2 cups sugar 1/3 cup light-colored corn syrup 3 tablespoons water 1 1/2 teaspoons vanilla extract 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1 1/2 cups roasted peanuts 1 teaspoon baking soda 1 teaspoon butter 1/2 teaspoon crushed red pepper 1/4 teaspoon cracked black pepper 1/8 teaspoon ground red pepper Coat a large jelly roll pan with cooking spray. Combine sugar and next 5 ingredients (sugar through salt) in a large saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until sugar dissolves and candy thermometer registers 325F, stirring occasionally. Remove mixture from heat; stir in peanuts and remaining ingredients. (The baking soda will cause the mixture to bubble and become opaque.) Quickly pour mixture into prepared pan, spreading to edges. Let stand 1 hour; break into pieces. Store in an airtight container for up to 2 weeks. Yield:  about 1 1/4 pounds (serving size: about 1 ounce). CALORIES 105 (32% from fat); FAT 3.7g (sat 0.6g,mono 1.8g,poly 1.1g); IRON 0.2mg; CHOLESTEROL 0.0mg; CALCIUM 4mg; CARBOHYDRATE 17.6g; SODIUM 166mg; PROTEIN 1.7g; FIBER 0.6g   Source: www.recipedujour.com Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

 

Heart Healthy

GRANDMA SALAZAR'S ALBONDIGAS SOUP ~Shared by Jean, Syracuse, NY Please visit my web site: Cookin' With JP Traci Des Jardins has fond memories of her grandmother's recipe for this soup and has reinterpreted it for her menu at Mijita. Chilling the meatballs for 20 minutes helps them hold their shape when cooked. Albóndigas (ahl-bon-dee-gas) is Spanish for meatballs. Yield 8 servings (serving size: about 1 cup soup and 1 1/2 teaspoons cilantro) Ingredients 1  cup  boiling water 1/2  cup  short-grain rice Cooking spray 2  cups  chopped onion, divided 1  (1-ounce) slice white bread 1/2  cup  minced fresh cilantro, divided 1  teaspoon  ground cumin 3/4  teaspoon  salt, divided 1 1/2  teaspoons  dried oregano 1/2  pound  lean ground pork 1/2  pound  ground sirloin 2  large egg whites 1  cup  chopped carrot 1  garlic clove, minced 1  cup  chopped seeded peeled tomato (about 8 ounces) 4  cups  (1 [32-ounce] carton) fat-free, less-sodium chicken broth 2  tablespoons  chopped fresh mint 2  cups  chopped zucchini 1/4  teaspoon  freshly ground black pepper Preparation Pour water over rice, and let stand 20 minutes. Drain. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender. Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 cup cilantro. Nutritional Information Calories: 181 (21% from fat) Fat: 4.4g (sat 1.6g,mono 0.6g,poly 0.3g) Protein: 15.5g Carbohydrate: 20.4g Fiber: 2.9g Cholesterol: 36mg Iron: 1.9mg Sodium: 500mg Calcium: 43mg Source: Traci Des Jardins, Cooking Light, May 2005 ITALIAN CHICKEN ~Submitted by Ann, Mims, FL “A friend gave me this easy, low-fat recipe years ago, and I've tweaked the spices to my family's tastes. I'm requested to make it at least twice a month.” -Judi Guizado of Rancho Cucamonga, California INGREDIENTS 6 boneless skinless chicken breast halves (about 8 ounces each) 1 can (14-1/2 ounces) Italian stewed tomatoes 3/4 cup plus 3 tablespoons water, divided 2 tablespoons dried minced onion 2 teaspoons chicken bouillon granules 2 teaspoons chili powder 1/2 teaspoon dried tarragon 1/2 teaspoon Italian seasoning 1/4 teaspoon garlic powder 3 tablespoons cornstarch Hot cooked rice DIRECTIONS Place chicken in a 5-qt. slow cooker. Combine the tomatoes, 3/4 cup water, onion, bouillon and seasonings; pour over chicken. Cover and cook on low for 3-4 hours or until a meat thermometer inserted into the chicken reads 170°. Transfer chicken to a serving platter; keep warm. Pour cooking juices into a small saucepan. Combine cornstarch and remaining water until smooth; stir into cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with chicken and rice. Yield: 6 servings. Nutrition Facts One serving: 1 chicken breast half with about 1/2 cup sauce (calculated without rice)   Calories: 285 Fat: 5 g Saturated Fat: 2 g Cholesterol: 125 mg Sodium: 627 mg Carbohydrate: 10 g Fiber: 2 g Protein: 47 g Source: Simple & Delicious LOW FAT CREAMY CHICKEN CASSEROLE ~Shared by Maggie, TX 2 tablespoons all purpose flour 1 tablespoon nonfat powdered milk 1 1/4 cup skim milk 1/4 teaspoon salt black pepper to taste 1/2 teaspoon dried leaf marjoram 1/2 teaspoon dried leaf thyme 1/2 cup thinly sliced celery 1/2 cup sliced mushrooms 1 cup chicken broth 1 tablespoon chicken broth 3 cups cooked rice 2 1/2 cups cubed cooked chicken 1 tablespoon chopped fresh parsley 1/4 cup slivered almonds, optional Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large nonstick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley and almonds, if using. Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Serves 6 to 8. 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

BEETS DIJON ~Shared by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS -  Butter-flavored vegetable cooking spray -  1/3 cup finely chopped onion -  2 cloves garlic, minced -  1/3 cup fat-free sour cream -  2 tablespoons Dijon-style mustard -  Salt and white pepper, to taste -  1-1/2 pounds beets, cooked, peeled, cubed or sliced, warm -  Minced parsley, as garnish DIRECTIONS Spray small saucepan with cooking spray; heat over medium heat until hot. Saute onion and garlic until tender, 3 to 4 minutes. Stir in sour cream, mustard, and lemon juice; heat over low heat until hot. Season to taste with salt and white pepper. Spoon sour cream mixture over beets; stir gently. Sprinkle with parsley. Nutritional Information Per Serving: Calories: 71, Fat: 0.6 g, Cholesterol: 0 mg, Sodium: 185 mg, Protein: 3.5 g, Carbohydrate: 13.8 g Diabetic Exchanges: 3 Vegetable Source: 1,001 Recipes For People with Diabetes by Surrey Books SPINACH AND ONION SOUP ~Shared by Mary S., Nashville, TN Yield: 4 servings INGREDIENTS -  1 tablespoon vegetable oil -  2 medium onions, thinly sliced -  3-3/4 cups vegetable stock -  1 bay leaf -  Salt and pepper -  2/3 cup white wine -  6 cups leaf spinach DIRECTIONS Heat the oil in a saucepan and fry the onions for about 5-8 minutes over low heat, until they have softened. Pour in the stock and bring to a boil. Add the bay leaf and the seasonings. Cover and simmer for 10 minutes. Pour in the wine and add the spinach. Continue to cook, but only until the spinach has wilted slightly. Remove the bay leaf and serve hot. Nutritional Information Per Serving (1/4 of recipe): Calories: 141, Carbohydrate: 14 g, Protein: 6 g, Fat: 6 g, Fiber: 3 g, Cholesterol: 0 mg, Sodium: 1011 mg Diabetic Exchanges: 2 Vegetable, 1 Fat Source: Great Healthy Food - Diabetes by Azmina Govindji STIR-FRIED BEEF AND BROCCOLI ~Shared by Mary S., Nashville, TN Yield: About 5 cups (4 Servings) INGREDIENTS -  1 round or flank steak (about 1 pound), chilled -  2 teaspoons cornstarch -  2 tablespoons light soy sauce -  3 cups small broccoli florets (cut large florets in pieces) -  2 tablespoons canola or corn oil -  1 large onion, cut in thin wedges -  1 tablespoon minced gingerroot -  1 tablespoon sherry (optional) DIRECTIONS Slice the meat across the grain in 1 x 1/4-inch strips. Sprinkle the beef with cornstarch and soy sauce. Toss to mix, and set aside. Bring a pot of water to a boil and add the broccoli; return the water to a boil and cook 2 minutes. Drain immediately. Set aside. Heat the oil in a wok or large non-stick skillet until very hot. Add the onion and gingerroot and stir-fry about 30 seconds. Add the steak and stir-fry about 2 minutes to brown the edges of the meat. Add the broccoli, sherry, and 2 tablespoons water. Stir constantly until steaming hot, about 1 minute. Nutritional Information Per Serving (about 1-1/4 cups): Calories: 295, Fat: 16 g, Cholesterol: 54 mg, Sodium: 401 mg, Carbohydrate: 13 g, Dietary Fiber: 4 g, Sugars: 6 g, Protein: 26 g Diabetic Exchanges: 2 Vegetable, 3 Medium-Fat Meat Source: The New Family Cookbook for People With Diabetes ONION AND BLUE CHEESE FOCACCIA ~Shared by Mary S., Nashville, TN Yield: 8 servings INGREDIENTS -  Olive oil cooking spray -  2 cups thinly sliced onions -  4 cloves garlic, minced -  1/2 teaspoon dried rosemary leaves -  Salt and pepper, to taste -  1 focaccia (Italian flat bread, 10 ounces) -  1/4 cup chopped sun-dried tomatoes (not in oil) -  2-3 ounces crumbled blue cheese -  2 tablespoons grated fat-free Parmesan cheese DIRECTIONS Spray large skillet with cooking spray; heat over medium heat until hot. Cook onions and garlic, covered, over medium heat until wilted, about 5 minutes. Cook, uncovered, over low heat until tender and lightly browned, about 15 minutes. Stir in rosemary and season with salt and pepper. Arrange onions on focaccia; sprinkle with sun-dried tomatoes and cheeses. Bake at 350 degrees until focaccia is hot and cheese melted, about 15 minutes. Cut into wedges. Nutritional Information Per Serving (1/8 of recipe): Calories: 146, Fat: 3.5 g, Cholesterol: 5.2 mg, Sodium: 354 mg, Protein: 5.9 g, Carbohydrate: 23.3 g Diabetic Exchanges: 2 Vegetable, 1 Bread, 1/2 Fat Source: 1,001 Recipes For People with Diabetes by Surrey Books GRILLED MUSTARD TURKEY CUTLETS ~Shared by Mary S., Nashville, TN Yield: 4 Servings INGREDIENTS -  1 pound turkey breast cutlet, 1/4-inch thick -  2 tablespoons Dijon-style mustard -  2 tablespoons no-cholesterol, reduced-calorie mayonnaise -  1 teaspoon fresh lemon juice -  Pepper to taste -  Paprika -  2 tablespoons chopped fresh parsley DIRECTIONS Preheat broiler. Coat broiler pan with non-stick cooking spray. Rinse turkey and pat dry. Mix together mustard, mayonnaise and lemon juice in a small bowl. Coat one side of the turkey with half of mustard mixture. Broil about 4 inches from heat source 5 minutes. Turn and coat other side of turkey with mustard mixture and sprinkle with pepper and paprika. Broil 1 minute or until top is browned. Garnish with chopped parsley. Nutritional Information Per Serving: Calories: 150, Cholesterol: 74 mg, Carbohydrates: 2 g, Protein: 26 g, Sodium: 193 mg, Fat: 3 g Diabetic Exchanges: 3 Low-Fat Meat Source: Light and Easy Diabetes Cuisine by Betty Marks 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

POUNDED PORK CHOPS FOR TWO ~Shared by Jim H., Calgary, Alberta, Canada 23 min; 15 min prep SERVES 2 1 boneless pork chop (I use thick chops from Costco and one makes two servings.) 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1 egg 15 saltine crackers, crushed If using a thick pork chop, cut through the thick part to make two. You want your pork chop to be no more than a half inch thick, and thinner if possible. Use a piece of plastic wrap to surround the pork. Place it on a board and place the board on a sturdy surface. Use a board you don't mind being marked as it might be by the hammer. Now, have fun. Take out your aggressions on the pork and pound it thin (less than an eighth of an inch). It should have at least doubled in area. Beat the egg and spices to create an egg wash. Place that in a bowl next to a sheet of plastic wrap or waxed paper with cracker crumbs on it. Take each piece of meat and drag it through the egg wash and then coat with cracker crumbs. Set aside. When the meat is all coated, heat a skillet with some butter/margarine. Fry each piece of meat until golden brown on both sides and cooked through. Because the meat is thin this should take no more than about three to four minutes on a side. Serve.   Source: Recipezaar BREAKFAST CASSEROLE ~Shared by Maggie, TX 2 slices bread 1/2 pound bulk pork sausage 1/2 cup shredded Cheddar cheese 3 eggs 1 cup milk 1/2 teaspoon ground mustard 1/4 teaspoon salt 1/8 teaspoon pepper Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes. In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 degrees F for 30 minutes or until puffed and golden. If you have leftovers, place between buttered whole wheat toast for a great breakfast sandwich! 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

CRANBERRY FUDGE 1 1/4 cups Fresh or Frozen Cranberries 1/2 cup light corn syrup 2 cups chocolate chips 1/2 cup powdered sugar 1/4 cup evaporated milk 1 teaspoon vanilla extract Line bottom and sides of 8x8-inch pan with plastic wrap. Set aside. Bring cranberries and corn syrup to a boil in a medium saucepan. Boil on high for 5 - 7 minutes, stirring occasionally, until the liquid is reduced to 3 tablespoons. Remove from heat. Immediately add chocolate chips, stirring until they are completely melted. Add remaining ingredients, stirring vigorously until the mixture is thick and glossy. Pour into prepared pan. Cover and chill until firm. Makes 25 pieces. SCRAMBLED EGGS IN POTATO NESTS Prep: 20 min. Bake: 22 min.   Ingredients 1  20-oz. pkg. refrigerated shredded hash brown potatoes 2  eggs, beaten 1  Tbsp. snipped fresh chives 1/2  tsp. salt 12  eggs 2/3  cup milk 1/4  tsp. salt 1/4  tsp. ground black pepper 2  Tbsp. butter or margarine 1-1/2  cups shredded American cheese (6 ounces) Fresh chives (optional) Directions 1. Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 teaspoon salt. Shape mixture into 12 mounds (about 1/3 cup each) on prepared baking sheet. Press the back of a tablespoon into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set. 2. Meanwhile, beat together the 12 eggs, milk, the 1/4 teaspoon salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge. 3. With a spatula, lift and fold the partially cooked egg mxiture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. 4. Spoon about 1/3 cup of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings Nutrition Facts: Calories 205.3, Total Fat (g) 12.4, Saturated Fat (g) 6, Cholesterol (mg) 266.3, Sodium (mg) 487.6, Carbohydrate (g) 11, Fiber (g) .6, Protein (g) 12.2, Vitamin A (DV%) 0, Vitamin C (DV%) 5, Calcium (DV%) 13, Iron (DV%) 6, Percent Daily Values are based on a 2,000 calorie diet Source: Better Homes & Gardens magazine CRAB STUFFED CHICKEN BREASTS (IN GARLIC AND BASIL SAUCE) 4 boneless chicken breasts 1 (8 oz.) pkg. imitation crabmeat (finely chopped) 1 egg 1 c. shredded Cheddar or Swiss cheese SAUCE: 1 c. skim milk 1 clove garlic 2 tbsp. butter 2 tbsp. flour 1/2 tsp. basil Salt and pepper to taste Mix crabmeat, egg and cheese. Lay chicken on flat surface, slice open, pound to flatten (can cover with wax paper when pounding). Place 1/4 of crab mixture on each breast. Roll up individually and place in a greased baking pan. Bake 40 minutes at 350 degrees. Prepare Sauce: Melt butter in pan, add garlic; blend flour in milk and pour into melted butter. Mix until thick. Add basil, salt and pepper. Pour sauce over chicken and bake 10 minutes more. CROCK POT CHEESY BACON DIP Ingredients: 2 pkgs (8 oz) cream cheese, softened, cut into cubes 4 cups shredded Colby-Jack Cheese 1 cup half-and-half 2 T mustard 1 T chopped onion 2 tsp Worcestershire sauce 1/2 tsp salt 1/4 tsp hot pepper sauce 1 lb bacon, cooked and crumbled Directions: 1. Place cream cheese, Colby-Jack cheese, half-and-half, mustard, onion, Worcestershire sauce, salt and pepper sauce in crock pot. 2.  Cover and cook, stirring occasionally, on low 1 hour or until cheese melts. Stir in bacon; adjust seasonings. 3. Serve with crusty bread or crackers. SWEET-SOUR PORK CHOPS Brown 3 lbs. spareribs, cut into pieces Sauce: 2 Tbsp. cornstarch 1/2 c. pineapple juice 1/2 c. cider vinegar 3/4 c. brown sugar 1 Tbsp. shoyu (soy sauce) 1/2 tsp. salt 2 cloves garlic, crushed 1 piece ginger root (1/2 inch) crushed Pour sauce over browned ribs. Cover and simmer 1-1 1/2 hours, or until meat is tender. Serves 6 Dress this dish up with chunks of pineapple or a turnip cut in thick slices. Add to the ribs about 1/2 hour before serving. Source: "Easy Cooking...the Island Way" by Ann Kondo Corum HELOISE'S MOCHA FLAVORED COFFEE MIX 1/2 cup instant coffee 1/2 cup sugar 1 cup powdered milk or powdered coffee creamer 2 tbsp. unsweetened cocoa You can substitute the appropriate amount of artificial sweetener for sugar in any of these mixes. Mix well to combine mix. Store in an air tight container. To make 1 cup of coffee: Place 2 rounded teaspoons homemade coffee mix into a cup; fill with hot water. GARLIC PARMESAN ROLLS   1 (1 lb) loaf frozen bread dough thawed 6 T. grated Parmesan cheese 1 t. garlic powder 1/2 C. butter or margarine melted Cut dough into 16 pieces; shape into balls.  Place on a floured surface; cover and let rise in a warm place for 10 minutes.  In a bowl stir Parmesan cheese and garlic powder into butter.  Using a spoon, roll balls in butter mixture; arrange loosely in a 9" round baking pan.  Cover and let rise in a warm place until doubled.  Bake at 375 for 10-15 minutes or until golden brown.  Warm leftover butter mixture; when rolls are baked pull them apart then dip them again.  Serve warm.

 

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