A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I usually mention something about our crazy Texas weather here but not much has changed. We're still enjoying warm temperatures with some wind gusts. They say it will change soon. That is not always for the better, though!

I made a minor change to the format in that I have placed all of the reader-owned ads at the very end of the issue. This may help those who cut & paste much of the issue, as well as feature reader ads in their own special area. I trust each of them implicitly. The proof is in the pudding: I am a customer! I am really excited about this and hope you scroll down to look at them. We are introducing a new product today: Phil's Creative Chocolates. Phil Maine is the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust.

The new Monthly Theme topic is Promised Recipes. This month we're looking for really good-sounding recipes that you haven't had a chance to make, but promised yourself (or your family) you would someday. As an added feature, we'll post comments from readers who actually prepare the recipes you submit. This one sounds like a lot of fun, and a great way to interact with one another. Please visit the Monthly Theme-Recipe Submission section of today's issue to read all about it and for the email link to use in sending in your theme and regular recipe submissions.

When I started looking for recipes to post in today's issue, I got creative and grabbed some from our QT and Yahoo forums. Some of those readers only post in those areas now. No complaints here, as the recipes are stupendous. Since that is where they post and not all of you visit those areas, I thought it would be nice to occasionally publish a recipe from them. We also have great recipes from our regular gang today, as well as other items to make you think and laugh. Here are all the readers who helped make this a wonderful issue today:

Pam H., OH
Mary H., Montreal, Canada
Larry Holmes, Toronto, Canada
Bill Anatooskin, Burnaby, BC, Canada
Gerry Ann M., Penetang, Ontario, Canada
Joan, Savona, BC
Evy Jean, Greeley, CO
Johnny, LA
Treva, Knoxville, TN
Chris M., NM
Mary S., Nashville, TN
Brenda, AL
Aafrin, Pune, India
Jean, Syracuse, NY
Linda, MI
Leasa, IA
Barbara, Chula Vista, CA
Patricia, Charlevoix, MI
Dorie, IL
Lou, FL
Beverley, Montreal, Canada

We'll see you here again on Sunday, God willing.

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Free Rice

Shared by Mary H., Montreal, Canada

There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. I hope that you will print this information in A2Z, as your readers would no doubt love to participate and improve their vocabularies at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Look solely for happiness, and I doubt you'll find it. Forget about happiness, seek wisdom and goodness, probably happiness will find you. Happiness is usually indirect, a side effect or by-product of something else.
~ M. Scott Peck

THE BEST GIFT

Shared by Pam H., OH

If I decorate my house perfectly with plaid bows, strands of twinkling lights and shiny balls, but do not show LOVE to my neighbors, I'm just another decorator!

If I slave away in the kitchen, baking dozens of Christmas cookies, preparing gourmet meals and arranging a beautifully adorned table at mealtime, but do not show LOVE to my family, I'm just another cook! 

If I work at the soup kitchen, carol in the nursing home, and give all that I have to charity, but do not show LOVE to my associates, it profits me nothing!

If I trim the spruce with shimmering angels and crocheted snowflakes, attend a myriad of holiday parties and sing in the choir's cantata, but do not focus on the true meaning of CHRISTMAS, I have missed the point!

LOVE stops the cooking to hug the child!
LOVE sets aside decorating to kiss the husband!
LOVE is kind, though harried and tired!
LOVE doesn't envy another's home that has coordinated Christmas china and table linens! 
LOVE doesn't yell at the kids to get out of the way, but is thankful they are there to be in the way!
LOVE doesn't give only to those who are able to give in return, but rejoices in giving to those who can't!

LOVE
...bears all things 
...believes all things 
...hopes all things 
...endures all things
LOVE never fails!

Video games will break, 
pearl necklaces will be lost, 
golf clubs will rust...

BUT GIVING THE GIFT OF LOVE WILL ENDURE FOREVER!

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!

63 Gift Ideas for Under $10 - For Any Occasion of the Year!

Shared by Mary H., Montreal, Canada (as shared by her pal, Conny)

There are hundreds of great gifts that can be purchased or made by hand for under $10, gifts that are both thoughtful and frugal at the same time. Put them in an inexpensive basket or wrap them with a pretty ribbon and you'll truly have a beautiful gift--without breaking the bank! 

I know you've probably heard it before but it's really true that you don't have to spend a lot of money to find that perfect gift for someone. Just be sure to put some time and thought into it and your gift will be well received... 

Our loved ones probably appreciate our time and love more than anything. 

Here's a few of my favorite inexpensive gift ideas... 

1. Gourmet coffees with a personal coffee cup
2. Pound of pistachios
3. Child's artwork, framed
4. Journal with special inscription inside
5. Teacup with box of herbal tea
6. Deck of cards and book of card game rules
7. Homemade cocoa mix in a pretty jar
8. Collage of special photos
9. Gel pens and pretty stationary
10. Bottle of sparkling cider
11. Home baked bread, include recipe
12. Disposable camera or rolls of film
13. Basket filled with deli cheese and fruit
14. Craft supplies
15. Holiday serving bowl or platter
16. Pretty basket filled with special jams or mustards
17. Decorative napkins and napkin rings
18. Fancy chocolate bars tied with a ribbon
19. Gardening gloves with a plant or flower seeds
20. Photo album, hand decorated is even better
21. Makeup tote
22. Prepaid photo developing envelopes
23. Homemade cookie mix with instructions for baking
24. Variety of bread mixes
25. Special coffee cup filled with candy
26. Fancy magazines tied together with a pretty ribbon
27. Gourmet popcorn and flavored oil
28. Locally made barbeque or steak sauce with basting brush
29. Pancake or waffle mix and a bottle of real maple syrup
30. Movie theater gift certificates
31. Board games
32. Jar of sourwood or pure honey with biscuit mix
33. Note cards and book of stamps
34. Picture frames, buy them on sale!
35. Specialty cookbook
36. Pretty glass jar filled with candy
37. Collectible sports cards
38. Muffin mixes with muffin pan
39. Books, there are still a few for under $10
40. Set of dish towels and dish cloths
41. Nail polish kit
42. Pretty night shirt
43. Basket filled with kitchen gadgets
44. Video rental gift certificates
45. Pepper mill and fresh peppercorns
46. Handwritten copies of your favorite recipes
47. For the pets, gourmet dog biscuits or cat treats
48. Baking pans and supplies
49. Prepaid long distance phone cards
50. Small clock or radio
51. Pretty box for keepsakes
52. Colorful Post-It notepads
53. Address book
54. Christmas ornaments
55. Puzzles
56. Blank video or cassette tapes
57. Sewing supplies
58. Flashlight with batteries
59. Favorite quote embroidered on a nice handkerchief
60. Makeup brush set
61. Expensive socks, still under $10
62. Special soaps and bath puff
63. and don't forget my absolute favorite... home baked cookies! 

I hope you will be inspired by this list, after all, it's not the amount of money you spend for a gift that matters the most, but that you cared enough to give something special.

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!

Promised Recipes

Here's the scoop on the current theme:

Do you have a long list of recipes you have promised your family or yourself to try? Here's a chance to share those with others in our newest Monthly Theme topic with a "twist". Many of the recipes shared in issues of A to Z Recipes Newsletters are tried and true (TNT). There's not much that can compare with those, but I thought we'd share recipes that are appealing to us that we have wanted to try. I share some in the Publisher's Choice from time to time, but how about an entire theme based upon really good-sounding recipes that you haven't had a chance to make? If they sound good enough to you that you saved them, then I bet someone else would love to try them for you! What I hope for is to have folks actually try your recipe, then write me and tell me how it turned out. I'll share their comments, as they come in, in an issue. How about it? This sounds like a topic in which everyone can enjoy and participate.

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 for posting (name and location required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews in an issue.

Won't you join in the fun by sharing your own recipes for Promised Recipes? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Promised Recipes with us.

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 Promised Recipes. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Promised Recipes

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, 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 only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Promised Recipes.
Please use this email link for 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 Promised Recipes has a deadline of December 31, 2007, and will be posted on January 6, 2008.

Please use this email link to submit a recipe for theme recipes: Promised Recipes

As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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2nd Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
3rd Edna in London, Kentucky
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas (Maggie's son)
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
13th Marilyn in Ohio
14th Nancy F. in Sacramento, California
15th Chuck in Uniontown, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
24th Pat in Merritt Island, Florida
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma

The Catholic Glossary

Shared by Larry Holmes, Toronto, Canada

AMEN: The only part of a prayer that everyone knows. 

BULLETIN: Parish information read only during the homily. 

CHOIR: A group of people whose singing allows the rest of the congregation to lip-sync. 

HOLY WATER: A liquid whose chemical formula is H2OLY. 

HYMN: A song of praise, usually sung in a key three octaves higher than that of the congregation's range. 

RECESSIONAL HYMN: The last song at Mass, often sung a little more quietly, since most of the people have already left. 

INCENSE: Holy Smoke! 

JESUITS: An order of priests known for their ability to found colleges with good basketball teams. 

JONAH: The original "Jaws" story. 

JUSTICE: When kids have kids of their own.

KYRIE ELIEISON: The only Greek words that most Catholics can recognize besides gyros and baklava. (And Buzuki and Taramosalata - MM) 

MAGI: The most famous trio to attend a baby shower. 

MANGER: Where Mary gave birth to Jesus because Joseph wasn't covered by an HMO. 

PEW: A medieval torture device still found in Catholic Churches. 

PROCESSION: The ceremonial formation at the beginning of Mass, consisting of altar servers, the celebrant, and late parishioners looking for seats. 

RECESSIONAL: The ceremonial procession at the conclusion of Mass - led by parishioners trying to beat the crowd to the parking lot. 

RELICS: People who have been going to Mass for so long, they actually know when to sit, kneel, and stand. 

TEN COMMANDMENTS: The most important Top Ten list not given by David Letterman. 

USHERS: The only people in the parish who don't know the seating capacity of a pew.



Catholic Hospital

Shared by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.


A man suffered a serious heart attack and had open heart bypass surgery. He awakened from the surgery to find himself in the care of nuns at a Catholic hospital. As he was recovering, a nun asked him questions regarding how he was going to pay for his treatment. She asked if he had health insurance.

He replied, in a raspy voice, "No health insurance."

The nun asked if he had money in the bank?

He replied, "No money in the bank."

The nun asked, "Do you have a relative who could help you?"

He said, "I only have a spinster sister, who is a nun."

The nun became agitated and announced loudly, "Nuns are not spinsters. Nuns are married to God!"

The patient replied, "Send the bill to my brother-in-law".



Biblical Humor

Shared by Gerry Ann M., Penetang, Ontario, Canada

Q. What kind of man was Boaz before he married Ruth?
A. Ruthless.

Q. What do they call pastors in Germany ? A. German Shepherds.

Q. Who was the greatest financier in the Bible?
A. Noah He was floating his stock while everyone else was in liquidation.

Q. Who was the greatest female financier in the Bible?
A. Pharaoh's daughter. She went down to the bank of the Nile and drew out a little prophet.

Q. What kind of motor vehicles are in the Bible?
A. Jehovah drove Adam and Eve out of the Garden in a Fury. David's Triumph was heard throughout the land. Also, probably a Honda, because the apostles were all in one Accord.

Q. Who was the greatest comedian in the Bible?
A. Samson. He brought the house down.

Q. What excuse did Adam give to his children as to why he no longer lived in Eden?
A. Your mother ate us out of house and home.

Q. Which servant of God was the most flagrant lawbreaker in the Bible?
A. Moses. He broke all 10 commandments at once.

Q. Which area of Palestine was especially wealthy?
A. The area around Jordan The banks were always overflowing.

Q. Who is the greatest babysitter mentioned in the Bible?
A. David. He rocked Goliath to a very deep sleep.

Q. Which Bible character had no parents?
A. Joshua, son of Nun. 

Q. Why didn't they play cards on the Ark?
A. Because Noah was standing on the deck. (Groan...) 

PS. Did you know it's a sin for a woman to make coffee? Yup, it's in the Bible. It says . . . "He-brews"

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!

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

NANAIMO BARS

~Submitted by Joan, Savona, BC

Nanaimo is a city on Vancouver Island in British Columbia. I'm not sure why this recipe is named as it is but I do know that it's become a favourite in many households in this part of the world! Costco in BC even makes it - not sure about other Costco stores in other places but my niece, who grew up on Vancouver Island, has asked for it where she lives in Virginia and they have no idea what she's referring to. So, for those who'd like to become as addicted to this dessert bar as those of us in BC, here's my Mom's recipe from the early 1950's. It's a bit fussy but REALLY worth the effort! Enjoy!

1. Base: 
1/2 c butter (not margarine) 
1 tsp vanilla extract 
1/4 c sugar (no substitutes) 
5 Tbsp unsweetened cocoa powder 
1 egg 
2 c crushed graham crackers (or crumbs) 
1 c coconut 
1/2 c chopped walnuts 

Mix together first 5 ingredients and cook over hot water in double boiler. When melted, add the last 3 items. Pat into 8" x 8" greased pan. Let cool. 

2. Icing: 
1/4 c butter 
2 c icing sugar 
2 Tbsp custard powder (try Bird's Custard Powder) milk to make spreadable 

Cream butter, add icing sugar & custard powder then enough milk to make spreadable consistency (fairly thick). Spread over cooled base mixture. 

3. Topping: 
3 squares dark chocolate (baking style) 
1 tsp butter 

Melt together and spread over cooled icing layer.

NOTE: You might want to double this and make it in a 9" x 13" pan...and you probably want to make two of them at the same time as this freezes well.

Enjoy!

Note from publisher: According to local legend about 35 years ago, a Nanaimo housewife entered her recipe for chocolate squares in a magazine contest. In a burst of civic pride, she chose to dub the entry not "Daphne's Delights" or "Mary's Munchies", but "Nanaimo Bars". The entry won a prize, thereby publishing the town as much as her cooking. Some American tourists claim sovereignty over the dessert, referred to as "New York Slice" which is sold in many other places in the world. Nanaimo residents refuse to accept this theory, however, believing that once you set foot on Vancouver Island, there are no other places in the world. The official Nanaimo Bar recipe was available as a handout as well as on quality tea towel and apron souvenirs.

In 1986, Nanaimo Mayor Graeme Roberts, in conjunction with Harbour Park Mall, initiated a contest to find the ultimate Nanaimo Bar Recipe. During the four-week long contest, almost 100 different variations of the famous confectionery were submitted. The winner: Joyce Hardcastle. Amazingly, this recipe used by Joan's Mom closely resembles Joyce's recipe!

Click if you have a submission for the Regional Recipes section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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SALMON BALL

This was posted in the a2z Yahoo Group Forum by Evy Jean in Greeley, CO. This is on my to-do list!

1 lb. can of pink salmon
2 drops of pink food coloring, if desired
8 ozs cream cheese, room temperature
2 tsp prepared horseradish
1 Tbs fresh lemon juice
1 Tbs grated onion
1 tsp liquid smoke
1/2 tsp Creole seasoning
1/2 c. toasted and chopped pecans
1/4 cup chopped fresh parsley

Combine cream cheese, lemon juice, onion, horseradish, liquid smoke and Creole seasoning. Stir in the drained salmon with the bones removed and mix well. Chill mixture for several hours. Combine chopped pecans and parsley. Shape salmon mixture into a ball or log and roll in the nut/parsley mixture. Serve with assorted crackers.

Makes 3 cups.

This recipe is from our local newspaper in Greeley, CO.


SAUSAGE CAKE

~Submitted by Johnny, LA

1 lb. bulk pork sausage (uncooked)
3 c. brown sugar
1 egg
3 1/4 c. flour
2 tsp. soda
3 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 c. strong black coffee
2 tsp. vanilla
1/4 tsp. salt
1 c. chopped pecans
1/2 c. raisins or dates

Mix sugar and sausage. Add egg and dry ingredients alternating with coffee. Add vanilla and beat well. Add fruit and nuts. Grease and flour tube or bundt pan. Bake at 350 degrees for 1 hour and 15 minutes.


UNCLE BILL'S PETITE PEA SALAD

~Submitted by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
Creator of the Dilly Core, a handy new kitchen tool.


This recipe was posted in the a2z Recipes QT Forum.

2 cups frozen petite green peas (small or tiny peas)
2 Tbsp. water
1/2 cup sour cream
1/2 cup mayonnaise (I prefer Miracle Whip)
1 1/2 tsp. dried dill weed
3 Tbsp. finely chopped onion
4 Tbsp. finely chopped celery
3 slices bacon, fried crispy

In a microwave proof dish, add peas and water and microwave on HIGH (full power for 3 minutes.

Immediately remove from microwave, drain and add cold water with ice to cool. Drain well when cooled, in about 3 minutes.

To a large mixing bowl add cooled peas, sour cream, mayonnaise, dill weed, onions, celery and mix well.

Chill for 20 minutes in refrigerator.

Meanwhile, in a small frying pan, fry bacon until crispy, but do not burn.

Place fried bacon on paper toweling to drain. When bacon is cooled, crumble and use as a garnish when serving the pea salad.


IRISH SODA BREAD

~Submitted by Mary H., Montreal, Canada

I make this recipe often, sometimes for a church potluck luncheon at the last minute, arriving at church with the bread still warm! If you do that, just loosely wrap the bread or put it in a paper bag, or it might get soggy.

2 cups whole wheat flour
2 cups white flour
2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons milk powder
1 egg
1 1/2 cups water
3 tablespoons white vinegar
2 tablespoons syrup (any kind - molasses is good)

Line a cookie sheet with aluminum foil. Combine dry ingredients. Make a well in the center and add wet ingredients. Mix both together until dough lets go of the side of the bowl. Sprinkle white flour on top of the dough. Punch down and turn dough over. Sprinkle white flour on the other side of the dough. Knead 5 or 6 times in the bowl or on a floured counter. (If you are in a hurry, you can hold the bowl with one hand and knead with the other.) Turn bowl onto the cookie sheet. Shape into a round loaf - it should be a round shape already! Score the loaf with a few lines and bake at 375 degrees F. for 50 - 60 minutes. This delicious loaf compliments most meals!


APPLE CRISP 

~Submitted by Treva, Knoxville, TN 

This recipe comes from Julie Casey, the pastry chef of Tre Vigne Restaurant in basking Ridge, NJ. 

For the filling: 
6 granny smith apples, peeled, cored, and sliced 
2 cups apple juice 
1 & 1/2 teaspoon cinnamon 
1/2 teaspoon nutmeg Pinch of cloves 
1 cup brown sugar 
1/4 cup white sugar 
1 cup dried cranberries 

Place everything except the cranberries in a large pot and bring to a boil. Reduce heat and maintain at a simmer. Meanwhile, mix 3 tablespoons of cornstarch with just enough water to make a paste. Pour into the apple mixture and bring the mixture to a near boil. If the filling still seems liquidity, add one more tablespoon of cornstarch dissolved in a little water. After the cornstarch has been added and the mixture brought to a near boil, remove it from the heat, add the cranberries and set it aside. 

The crust: 
1 cup all purpose flour 
1 cup instant oatmeal 
4 oz. brown sugar 
1/2 teaspoon cinnamon 
1/2 teaspoon nutmeg Pinch of salt 
5 oz. cold butter, cut into small cubes 

Mix all of the dry ingredients in an electric mixer with the paddle attachment. Then add the butter a piece at a time until a crumbly texture is achieved. Be careful of over mixing or you'll create a dough. If you don't have an electric mixer, mix the dry ingredients in a bowl with a whisk and then cut in the butter with a fork or pastry blender. Place the apple mixture in an 8 x 8 x 2 inch baking dish. Spoon the crust on top and bake at 400 degrees for 30 minutes or until the top is bubbly and brown.


ASPARAGUS CASSEROLE

~Submitted by Chris M., NM

Now for a great side dish for Thanksgiving or Christmas, especially if you are as tired of the green bean casserole as I am! A good friend took this to our annual Moose Lodge Thanksgiving dinner a year or so ago and it is so good!!

4 cans asparagus spears, reserve juice
2 cans cream of mushroom soup
8 hard boiled eggs
grated cheddar cheese - enough for 2 layers
saltine crackers
pepper to taste

Mix mushroom soup with enough asparagus juice to make it creamy. Set aside. Layer 2 cans of the asparagus spears on the bottom of the large casserole dish. Slice and layer four of the hard boiled eggs on top of the spears. Gently spread 1/2 of the soup mixture on the top. Crumble saltine crackers on the next layer to the desired thickness. Cover with a layer of cheddar cheese. Repeat all the layers except the cheese. Bake at 350? F for 30 - 40 minutes. Remove from oven and add the last layer of cheese. Return to the oven and bake until the cheese is a golden brown.

Source: What's Cooking


BLUEBERRY STREUSEL COFFEECAKE

~Submitted by Mary S., Nashville, TN

TOPPING 
1/2 cup packed brown sugar 
3 tablespoons flour 
2 teaspoons cinnamon 
2 tablespoons butter 
3/4 cup chopped walnuts 

BATTER 
2 cups flour 
1 teaspoon baking powder 
1 teaspoon soda 
1/2 teaspoon salt 
1/2 cup butter 
1 cup sugar 
2 teaspoons grated lemon rind 
3 eggs 
1 cup sour cream 
2 cups Florida blueberries 

Prepare topping - combine all ingredients until mixture resembles fine crumbs. Stir in nuts and reserve. 

Prepare batter - cream butter until fluffy, add sugar and lemon rind and beat well. Add eggs, one at a time, and beat well after each addition. Mix dry ingredients in a separate bowl and then add dry mixture alternately with the sour cream; blending well after each addition. Spread batter evenly over the bottom of a greased 13x9x2 inch pan. Sprinkle blueberries over batter. Sprinkle reserved topping over blueberries. 

Bake at 350 degrees F for 30 - 35 minutes. Serve warm. 


CAFE DES FEDERATIONS' RABBIT WITH MUSTARD SAUCE 

~Submitted by Larry Holmes, Toronto, Canada

1 rabbit (2 1/2 to 3 1/2 pounds), cut into about 8 pieces, bone in
1/2 cup Dijon mustard
Salt and freshly ground black pepper
3 tablespoons peanut oil
1 tablespoon unsalted butter
1 bottle dry white wine
2 medium onions, finely chopped
1 tablespoons superfine flour, like Wondra
3 branches thyme
1 bay leaf
Chopped flat-leaf parsley.

1. Brush one side of each rabbit piece with mustard, then season with salt and pepper.

2. Heat the oil and butter in a large non-reactive pan over medium heat. When the fat is hot but not smoking, add several rabbit pieces, mustard side down. You may need to cook them in batches, so as not to crowd the pan. Cook until browned, about 10 minutes, and then brush the uncooked top of each piece with the remaining mustard. Season with salt and pepper; flip and cook until brown, 10 minutes more. Transfer to a large platter and continue cooking in this manner until all the rabbit is browned.

3. Add several tablespoons of the wine to the pan and scrape up the browned bits. Add the onions and cook, stirring, until golden, about 5 minutes. Remove the pan from the heat. Sprinkle the flour over the onions and stir to coat. Pour in the remaining wine, the thyme and bay leaf. Add the rabbit. Return the pan to medium heat and simmer until the rabbit is tender and the sauce begins to thicken, about 1 hour.

4. Transfer the rabbit to a warmed platter. Discard the thyme and bay leaf. Reduce the sauce to the desired thickness; then season to taste with salt and pepper. Pour the sauce over the rabbit and sprinkle with parsley. Serve immediately over buttered noodles or rice. Serves 4. 

(From The New York Times, March 8, 2006) Adapted from "Bistro Cooking, by Patricia Wells.


PEANUT BUTTER BROWNIE COOKIES

~Submitted by Brenda, AL

This recipe was posted in the a2z Recipes QT Forum.

Ingredients:
1 package Pillsbury Classic Fudge Brownie 
1/4 cup butter or margarine, melted 
4 ounces cream cheese, softened 
1 egg 
1 cup powdered sugar 
1 cup Jif Creamy Peanut Butter 
1/2 can Pillsbury Chocolate Fudge Frosting 

Directions:
1. Heat oven to 350 F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky). 

2. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. 

3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. 

4. Bake at 350 F. for 10 to 14 minutes or until edges are set. Cool on cookie sheets for at least 30 minutes. 

5. Spread thin layer of frosting over peanut butter portion of each cooled cookie. 

Before baking, flatten cookies slightly. Bake at 350 F. for 11 to 15 minutes. 

Yield: 24 cookies


CREAM CHEESE MINTS

~Submitted by Treva, Knoxville, TN 

1 (8 oz.) cream cheese soften 
2 lbs. powder sugar 
8 drops flavoring (spearmint, peppermint, lemon or butter rum) 
8 drops of food coloring

Knead sugar and cheese together in a ball. Divide into fourths, Keeping the other fourths covered to prevent drying out. Add 2 drops of flavoring and coloring. Knead till blended. Press into molds or use a super shooter. Let mints sets awhile, while making the rest. When all set put into a tin with wax paper between layers. 

Keeps indefinitely. 

Makes 200 mints.


MUSTARD SEED AND PAPAYA CHUTNEY

~Submitted by Aafrin, Pune, India

1-1/2 cup white vinegar 
1/2 cup water 
1/4 cup sugar 
2 tbsp mustard seeds 
3 ripe papayas, peeled, seeded and coarsely chopped 
1 tbsp curry powder 
1/2 medium red onion, finely diced 

Combine vinegar, water, sugar and mustard in 1-quart pan. Place over medium heat and bring to boil. Cook until liquid becomes syrupy. Add papayas and curry powder. Cook 2 minutes more, stirring constantly. Remove from heat and mix in onion. Pack mixture into jar and refrigerate 1 week before using. 

Yield: 1 quart 

Source: Author unknown 


MONTEREY JACK AND WHITE BEAN DIP

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

Makes about 22 appetizer-sized servings (about 3? cups)

2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
? cup chicken or vegetable stock
1 cup (4 ounces) pre-shredded or grated California Monterey Jack, or substitute a flavored variety such as California Pepper Jack
2 tablespoons sour cream
? cup crumbled California cow's milk Feta
1 lemon, juiced (about 2 tablespoons)
1 teaspoon dried oregano
Salt and cayenne pepper to taste
Optional: drizzle of olive oil

In a medium saucepan, heat beans and stock on medium heat until warmed through, about 5 minutes. Remove from heat and stir in shredded Monterey Jack. Cool slightly.

Place the warm bean mixture in a food processor or blender. Puree to a smooth consistency, adding a little more stock or water if needed.

Pour the warm bean mixture back into the saucepan or into a bowl, and stir in sour cream, crumbled Feta, lemon juice, oregano, salt and cayenne pepper.

Transfer to a serving dish. Drizzle with olive oil if desired. Serve warm or at room temperature with chips and vegetables.

Note: Leftover dip can be refrigerated and reheated in the microwave.


MOCK TURTLES

~Submitted by Linda, MI

This recipe was posted in the a2z Recipes QT Forum.

Mini pretzels
Rolo candies
Pecan halves

This recipe makes as many as you'd like. Just put the mini pretzels on a parchment lined cookie sheet. Put an unwrapped Rolo candy on each pretzels. Put in a 250 degree oven for a few minutes, just until the Rolo candy is a little melted and soft. Take out of oven and place a pecan half on each Rolo. Let cool and store in wax paper lined container, putting a piece of wax paper between each layer. Takes longer to write out the recipe than to make them!


PIG SALAD

~Submitted by Leasa, IA

20 oz frozen peas (not thawed or cooked)
1 C chpd celery
1 C cashews (whole is best but you can use pieces)
1/2 C chpd green onion, including tops
1/2 C cooked and crumbled bacon
3/4 C sour cream
3/4 C mayo (REAL)

Put the frozen uncooked peas in a large pretty dish. Add the celery, nuts, onions and bacon. Mix the sour cream and mayo and toss with the pea mixture. Cover and chill for several hours before serving. This will keep several days in fridge, but the nuts might get a little soft.


STUFFED SWEET POTATOES

~Submitted by Treva, Knoxville, TN 

6 small sweet potatoes (2 & 1/2 pounds) 
1 (15-oz) can pear halves, in juice 
1/4 cup firmly packed brown sugar 
1/4 tsp. salt 
1/4 cup sweetened dried cranberries or raisins 
1/3 cup chopped pecans, toasted & divided

Wrap potatoes in foil and bake until done; about 50 minutes. Let cool slightly. Cut potatoes in half if using large, and carefully scoop out pulp, leaving 1/4 inch thick shell. Set aside. Drain pear halves, reserving 1/4 cup juice. Place pear halves and reserved pear juice in food processor; process until smooth. Add potato pulp, brown sugar, & salt, process until blended. Stir in sweetened dried cranberries and 4 tbs. Pecans. Stuff potato shells evenly with potato pulp mixture. Sprinkle with remaining pecans. Bake at 375 degrees for 10 minutes or until heated thoroughly.

Makes 6 servings

PER SERVING: 324 Calories, 5 g Fat, 6.9 g Fiber


MRS. FIELDS' APRICOT NECTAR COOKIES

~Submitted by Barbara, Chula Vista, CA

Yield: 36 servings 

2 3/4 c All-purpose flour 
1 ts Baking soda 
3/4 c White sugar 
1/4 c Dark brown sugar; packed 
1 c Salted butter; softened 
1 lg Egg 
1/4 c Apricot nectar 
1/2 c Apricot preserves 
1/4 c Dried apricots; chopped 

Preheat oven to 300-degrees. In a medium bowl combine flour and baking soda. Mix well with a wire wish and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart. Bake 22-24 minutes or until cookies just begin to brown at bottom edges. Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula.


PINK BEAN SOUP

~Submitted by Patricia, Charlevoix, MI

6 oz bacon cut in 1 inch strips
1/2 onion chopped fine
2 tbs tomato paste
1 tbs pure maple syrup
2 cans pink beans saving liquid
3 cups chicken stock
clove of garlic (optional)
salt & cayenne pepper to taste

In medium pan cook bacon until brown & crisp. Set aside, keeping 2 tbs of fat. Add onion and garlic to fat and saute until soft - about 5 min. Add tomato paste and maple syrup and cook until thick, stirring constantly - about 3 min. Add beans and liquid, continue cooking until slightly thick. Add bacon and chicken stock. Pour into soup bowls and top with corn bread croutons.

I have not been able to find pink beans and use red kidney beans, and pinto beans are another option. As there are no vampires in this part of Michigan, I omit the garlic.


LEMON CHEESECAKE BARS

~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator

This one is right up my alley. Dorie posted it in the forum yesterday. Yummy!

1 box yellow cake mix (2 layer)
8 oz. pkg. cream cheese softened
2 eggs
1/4 C. sugar
1 T. lemon juice
1/3 C. vegetable oil

Preheat oven to 350. Use a 9x13 baking pan. Mix dry cake mix, 1 of the eggs and 1/3 C. oil until crumbly. Reserve 1 cup of this mixture for later. Pat the remaining mixture lightly in the pan. Bake 15 minutes. While this is baking beat cream cheese, sugar, lemon juice and the remaining egg until light and smooth. Spread over baked crumb mixture. Sprinkle reserved crumb mix on top and bake an additional 15 minutes. Be careful not to overbake. Will be light golden brown. Chill thoroughly and cut bars.


JAMAICAN JERK RUB

~Submitted by Larry Holmes, Toronto, Canada

1 onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
2 teaspoons salt
1 teaspoon ground Jamaican pimiento
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
4 to 6 finely chopped hot peppers (such as Jamaican Scotch bonnets)
1 teaspoon ground black pepper
4 large chicken breasts ( or 2 racks of pork ribs or 1 large fish)
vegetable oil for oiling grill

In a large bowl, mix together all of the ingredients except eh chicken and the oil to make the jerk rub. Smear the chicken breasts all over with the jerk rub and place the breasts i a buttered glass baking dish. Cover and let stand for 2 to 3 hours or overnight. (Let the ribs stand for the same mount of time, but cook the fish immediately.)

Preheat oven to 275 degrees F. Bake the chicken for 30 minutes. Using a paper towel, lightly rub a little vegetable oil over the grill or broiler pan. Position it 5 to 6 inches away from the heat source. Preheat the grill or broiler. Place the chicken beasts with the skin sides facing the heat source and grill or broil for 5 minutes on each side, or until the skin is crisp and the chicken cooked through.

Makes 4 servings.


PRESSURE COOKER BARBECUED CHICKEN

~Submitted by Treva, Knoxville, TN 

3 pounds chicken pieces, up to 4 pounds total 
2 tablespoons vegetable oil 
2 cups barbecue sauce 
1 & 1/2 cups onions, coarsely chopped 
1 large green bell pepper, chopped

Brown chicken in pressure cooker in oil, in batches, over medium heat. Remove chicken pieces after they are browned and keep warm.

In pressure cooker, combine barbecue sauce, onions and bell pepper. Add chicken pieces to bell pepper mixture and stir to coat.

Close cover, seal, and place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat. Reduce heat to medium-high heat and cook for 10 minutes. Pressure regulator should maintain a steady rocking motion; adjust heat as needed. Remove from heat and allow pressure to drop on its own accord. Use 13 pounds pressure to cook chicken. 

Serves 4.


CHOCOLATE-COATED PECAN TOFFEE

~Submitted by Johnny, LA

INGREDIENTS:

1 cup (2 sticks) butter
2 cups packed brown sugar
1 cup chopped pecans
4 cups (24 ounces) semisweet, milk or white chocolate chips

TO PREPARE:

Bring the butter and brown sugar to a boil in a saucepan over medium heat, stirring frequently. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Remove from the heat and stir in the pecans. Pour the pecan mixture into a greased baking pan and let stand until set. You may chill or freeze to speed up the process. Break into irregular pieces.

Microwave the chocolate chips in a microwave-safe bowl until melted and stir. Dip the toffee into the melted chocolate and arrange on a sheet of waxed paper. Let stand until set. Store in an airtight container. Do not substitute margarine for the butter.

NOTE: Any kind of nut may be substituted for the pecans.
This recipe makes a large amount of toffee, so share with friends and neighbors during the holidays or send home with your guests as a party favor. 

SERVES: 12 - 16

Source: River Road Recipes IV: Warm Welcomes

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WINTER VEGETABLES A TOUCH OF HONEY

~Submitted by Treva, Knoxville, TN 

2 & 1/4 cups acorn squash, pared, seeded and cut into chunks 
1 turnip, pared and cut into chunks 
1 cup julienned carrots 
1 small onion, halved and quartered 
1/4 cup honey 
2 Tbsp. margarine, melted 
1 tsp. grated orange peel 
1/4 tsp. ground nutmeg 

Steam squash, turnip, carrot and onion over water in covered skillet about 5 minutes or until tender. Drain. Combine honey, margarine, orange peel and nutmeg. Drizzle over vegetables. Toss & serve. 

Yield: 6 Servings


STEAK TERIYAKI

~Submitted by Maggie, TX

This recipe serves: 6 
Preparation time: 10 minutes 
Cooking time: 10 minutes 

Ingredients
2/3 cup light soy sauce 
1/4 cup mirin
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2 cloves garlic, minced
2/3 cup beer
2 pounds London broil

Cooking Instructions
1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger, garlic and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool. 

2. Marinate the London broil in the teriyaki marinade, cover and refrigerate for at least 20 minutes or up to 8 hours. 

3. Preheat the grill. 

4. Grill the steak on each side until it is cooked through, about 4 to 8 minutes per side, depending on the desired doneness and thickness of the steak.

Nutrition Facts
Serving Size 0 about 1/3 pound 
Amount Per Serving
Calories 260 
Protein 33 g 
Total Carbohydrate 7 g 
Dietary Fiber 0 g 
Soluble Fiber 0 g 
Insoluble Fiber 0 g 
Sugar 6 g 
Total Fat 10 g 
Saturated Fat 4 g 
Monounsaturated Fat 4 g 

Source: FoodFit


GREEK CHICKPEAS

~Submitted by Treva, Knoxville, TN 

Ingredients:

4 (12 oz.) cans of chickpeas, drained, rinsed and boiled for a minute or two
1 heaping tablespoon of tomato paste dissolved in 12 oz of warm water
1 large onion, thinly sliced
Extra virgin olive oil (to cover bottom of pot)
Sea salt and pepper, to taste (optional)
Fresh or dried basil (optional)

Directions:

Saut?nions in olive oil. 

Add drained chickpeas and tomato paste and stir everything together. Add sea salt and black pepper to taste, if desired. Cover and cook on low heat for about an hour. 

Add a wee bit of basil before serving.

This dish has a stew-like consistency. Try serving it over basmati or brown rice, or even couscous. It's also great on its own.

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FISH VERACRUZ 

~Submitted by Mary S., Nashville, TN

Yield: 6 servings
Serving size: 4 ounces fish with 2-1/2 tablespoons sauce

INGREDIENTS 

Fish: 

- 1 pound red snapper fillets, in 6 portions - Juice of 1-1/2 lemons - Freshly ground black pepper to taste 

Sauce: 

- 1 tablespoon olive oil 
- 1-1/2 medium onions, sliced into thin strips 
- 3 large garlic cloves, minced 
- 2-1/4 pounds (about 12 medium) tomatoes, chopped 
- 3 tablespoons sliced, pitted green olives 
- 2 tablespoons drained capers 
- 1 can jalapeno pepper, seeded and sliced - Freshly ground pepper to taste 

DIRECTIONS 

Sprinkle fish with lemon juice and pepper. Set aside. 

For sauce, heat olive oil in a heavy-bottom saucepan over medium heat, and add onions and garlic. Saute, stirring, until onions are tender. Add tomatoes, olives, capers, and jalapeno, and bring to a simmer, stirring occasionally, for 
30 minutes. Add pepper to taste and remove from the heat. 

Preheat the oven to 450 degrees F. Cut six double thicknesses of aluminum foil, large enough to accommodate fillets. 

Brush fillets with olive oil and place them on the foil squares. Spoon about 2 heaping tablespoons of sauce over each portion. Fold the foil loosely over fish and crimp the edges together tightly. Place on a baking sheet. 

Bake for 8 to 10 minutes. Place each foil pouch on a serving dish and have guests open them at the table. 

Nutritional Information Per Serving: Glycemic Index: 33, Glycemic Load: 4, Calories: 210, Protein: 28 g, Carbohydrate: 9 g, Dietary Fiber: 3 g, Fat: 5 g, Cholesterol: 41 mg, Sodium: 380 mg 
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1 Fat

Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale


VEAL SCALOPPINI WITH BALSAMIC GLAZE 

~Submitted by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS 

- 1 tablespoon unsalted butter 
- 1-1/2 pound veal scaloppini from top round, thinly sliced and pounded 
- 1 cup dry white wine 
- 1/4 cup balsamic vinegar 

DIRECTIONS 

Heat butter in a large, heavy skillet over medium heat. When butter foams, add veal in a single layer, making sure not to crowd the skillet. Cook for about 2 minutes, or until veal is lightly golden on both sides. Transfer veal to a plate. 

Add wine and balsamic vinegar to the skillet. Cook over high heat, stirring quickly to dissolve any browned meat deposits attached to the bottom of the skillet. Cook for 3 to 4 minutes or until sauce is reduced in volume by half and return veal to the skillet. Reduce the heat to medium and cook for 30 to 40 seconds, stirring to coat the veal with sauce. 

Arrange equal portions of veal to six serving plates, spoon 1-1/2 tablespoons sauce over each and serve at once. 

Nutritional Information Per Serving (4-ounce veal scaloppini): Glycemic Index: (not significant), Glycemic Load: (not significant), Calories: 242, Protein: 28 g, Carbohydrate: Less than 1 g, Dietary Fiber: 0 g, Fat: 10 g, Cholesterol: 125 mg, Sodium: 112 mg 
Diabetic Exchanges: 4 Medium-Lean Meat 

Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale


APPLE SANDWICHES

~Submitted by Mary S., Nashville, TN

Yield: 4 Main dish servings

INGREDIENTS

- 1 apple, unpeeled and finely chopped (use any type apple you like)
- 4 ounces lean ham, diced
- 1/4 cup finely diced celery
- 1/3 cup low-fat mayonnaise
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 4 butter lettuce leaves
- 8 thin slices whole-wheat bread

DIRECTIONS

In a medium sized bowl, combine the apple, ham, celery, mayonnaise, lemon juice, salt, and pepper. Mix well.

Spread the apple-ham mixture on 4 slices of whole wheat bread. Add lettuce leaf. Top with remaining bread sliced.

Nutritional Information Per Serving (1 sandwich): Calories: 180, Fat: 4 g, Cholesterol: 16 mg, Sodium: 810 mg, Carbohydrate: 29 g, Dietary Fiber: 6 g, Sugars: 10 g, Protein: 12 g
Diabetic Exchanges: 1 Starch, 1 Lean Meat, 1 Fruit

Source: The Diabetes Food and Nutrition Bible by Hope S. Warshaw and Nancy S. Hughes

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CHICKEN BREASTS WITH RASPBERRY VINEGAR

~Submitted by Lou, FL

I had a bought a bottle of this vinegar for salads. I was reading another recipe with similar ingredients when it dawned upon me, this was a good use for the vinegar also. Next time, I made it I added a few capers. Yummy. I fixed rice and a salad to go with it.

INGREDIENTS:

2 skinless, boneless chicken breasts 
2 tablespoons butter 
1 tablespoon vegetable oil 
3 tablespoons onion, minced 
1/3 cup chicken stock 
1/4 cup raspberry vinegar 
1/3 cup half & half or evaporated milk 
salt and pepper to taste

DIRECTIONS:

In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside. 

Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste. 


CHICKEN DIVAN PACKET

~Submitted by Beverley, Montreal, Canada

2 boneless skinless chicken breast halves (5 ounces each)
1/2 cup uncooked instant rice
2/3 cup condensed cream of chicken soup, undiluted
1/3 cup water
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
2 tablespoons shredded cheddar cheese

Place each chicken breast half in the center of a double thickness of heavy-duty foil (about 18 in. square). In a bowl, combine the rice, soup and water; spoon over chicken. Arrange broccoli and mushrooms on top.
Fold foil around mixture and seal tightly.

Place on a baking sheet. Bake at 400? for 20-25 minutes or until chicken juices run clear and rice is tender. Open foil carefully to allow steam to escape. Sprinkle with cheese before serving. 

Yield: 2 servings.

Source: "That's My Home"

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BACON & TOMATO PASTA

This recipe was shared in the a2z Yahoo Recipe Forum by Kimberly Ann, and comes from Guy Fieri, Guys Big Bite, and the Television Food Network. Simple to make and so very good.

Yield: 4 to 6 servings 

2 tablespoons kosher salt 
16 ounces spaghetti pasta 
1 pound thick-cut bacon or pancetta, chopped 
3 tablespoons extra-virgin olive oil 
1 cup red onion, diced 
1 teaspoon red chili flakes 
3 tablespoons garlic, minced 
2 cups Roma tomatoes, diced 
1/4 cup red wine 
4 tablespoons basil, chiffonade 
1/4 cup freshly grated Parmesan 
Salt and freshly ground black pepper

In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente. 

In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine. 

Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Source: Television Food Network

BANANA-PECAN PANCAKES 

Makes 27 4-inch pancakes, 1 per serving
Low-Fat 
Prep: 10 min
Cook: 30 min

2 large eggs 
2 cups all-purpose flour 
2 cups buttermilk 
2 cups mashed ripe bananas (4 medium) 
1/4 cup granulated or packed brown sugar 
1/4 cup vegetable oil 
2 teaspoons baking powder 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup chopped pecans, toasted, if desired 

1. Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients except pecans just until smooth. Stir in pecans. For thinner pancakes, stir in additional 1 to 2 tablespoons buttermilk. 

2. Heat griddle to 375? or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) 

3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. 

*If using self-rising flour, omit baking powder, baking soda and salt. 

NUTRITION FACTS: Calories 90 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 15mg; Sodium 150mg; Carbohydrate 14g (Dietary Fiber 1g); Protein 2g
% DAILY VALUE: Vitamin A 0%; Vitamin C 10%; Calcium 4%; Iron 4%
DIET EXCHANGES: 1 Starch

Source: Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 10th Edition.


CHICKEN BROCCOLI DIJON

4 skinless boneless chicken breast halves
1 can (14.5 oz.) SWANSON chicken broth
1/8 teaspoon garlic powder or 1 clove garlic -- minced
2 cups broccoli florets
1/4 cup all-purpose flour
1/2 cup milk
1 Tablespoon Dijon-style mustard
4 cups hot cooked medium egg noodles -- cooked without salt

In a medium nonstick skillet over medium-high heat, cook chicken 10 minutes or until browned. Set chicken aside.

Add broth, garlic powder and broccoli. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Set chicken aside and keep warm.

In cup mix flour, milk and mustard until smooth. Gradually add to broth mixture. Cook until mixture boils and thickens, stirring constantly. Serve with chicken and noodles.

Serves 4
426 calories per serving
7 grams of fat.

Source: Swanson Easy Low-Fat Recipes


SQUASH AND CORN CASSEROLE

2 eggs
1 (11 ounce) can cream-style corn
1/4 cup grated Parmesan cheese
1/4 cup vegetable oil
2 tablespoons white sugar 
1/4 teaspoon minced garlic
1/4 teaspoon ground black pepper
1/4 cup chopped onions
2 cups sliced yellow squash and zucchini
1/2 cup biscuit baking mix 

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. 

2. Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan. 

3. Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes. 

NUTRITION INFORMATION
Servings Per Recipe: 6
Amount Per Serving
Calories: 196
Total Fat: 13.7g 
Cholesterol: 74mg 
Sodium: 239mg 
Total Carbs: 14g 
Dietary Fiber: 1.2g 
Protein: 5.1g

Source: My adaptation of a recipe found at AllRecipes.com

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. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. 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 pack is extra).

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.

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.






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