A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We finally got a little touch of winter weather which really helped me get some shopping done. There's something about loading gifts into the car and not wearing short sleeves, shorts, and flip-flops. It felt good to wear a hoodie and breathe in cooler air. We even made hot chocolate when we got home (and fought over the last piece of Phil's Creative Chocolates!).

I have been looking through recipes to prepare for our Christmas Eve celebration. My oldest daughter agreed that her house might be more convenient so we're doing it there. She suggested a Texas favorite, Fajitas and Margaritas (we'll use Eric's Zilch margarita mix... zero calories, carbs, cholesterol... sooo good). I will also bring some appetizers and a dessert. I know I will be preparing Uncle Bill's Dill Pickle Stuffing recipe using the Dilly Core. What a dandy and handy gadget. My grands adore dill pickles so they'll go fast. Dessert is next, as well as some Tex-Mex sides. I have oodles of recipes from readers, so it should not take me long. What are you serving family and guests for Christmas? I'd love to share your recipes in the next issue. Who knows? It may be just what a reader is looking for to make their dinner perfect.

Many thanks go to Virginia I. in Snellville, GA for her donation. It will help me with keeping this all going for everyone.

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.

I've always felt that teachers, nurses and police officers have the best sense of humor. They have to! In today's issue, a couple of our a2z retired teachers send some giggles our way. Of course, the recipes shared will keep you in the kitchen... so many good ones. There's a bit to make you think, too. All in all, today's issue is perfect, just like these fine folks who helped make it possible:

Virginia I., Snellville, GA
Johnny, LA
Jean, OH
Dorine Houston, Philadelphia, PA
Pam, OH
Marilyn, Canton, OH
Patricia, Charlevoix, MI
Luanne, FL
Pat, Minden, NV
Treva, Knoxville, TN
Tracey L., Newmarket, Ontario, Canada
Mary S., Nashville, TN
Larry Holmes, Toronto, Canada
Marty B., Tell City, IN
Brenda, AL
Leasa, IA
Chris M., NM
Jean, Syracuse, NY

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

Click to join A2ZRecipes Yahoo Group

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.

Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.

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!

Probably the reason we all go so haywire at Christmas time with the endless unrestrained and often silly buying of gifts is that we don't quite know how to put our love into words.
~ Harlan Miller

MY CHRISTMAS CARD LIST

Shared by Johnny, LA

I have a list of folks I know,
all written in a book,
And every year when Christmas comes,
I go and take a look.

That is when I realize
these names are all a part,
not of the book they're written in,
but of my very heart.

For each name stands for someone
who has crossed my path sometime,
And in that meeting they've become
the rhythm in each rhyme.

While it may sound fantastic
for me to make this claim,
I really feel that I'm composed
of each remembered name.

And while you may not be aware
of any special link,
Just meeting you has changed my life
much more than you think.

For once I've met somebody,
the years cannot erase
The memory of a pleasant word
or of a friendly face.

So, never think my Christmas cards
are just a mere routine
Of names upon a Christmas list,
forgotten in between.

For when I send a Christmas card
that is addressed to you,
It's because you're on the list
of folks I'm endeared to.

For I am but a total
of the many folks I've met,
And you happen to be one of those
I prefer not to forget.

Whether I have known you
for many years or few,
In some way you have had a part
in shaping things I do.

And every year when Christmas comes
I realize a new,
The best gift life can offer
is meeting folks like you.

So may the spirit of Christmas
that forevermore endures
Leave its richest blessing
in the hearts of you and yours.

Written by George A. Gladden, Sr.

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!

15 Festive Stay-slim Treats: These holiday foods won’t ruin your diet
By Colleen Pierre

Shared by Jean, OH

Use this guide to help you choose delicious holiday foods that won't wreck your diet. We've included calorie counts — and health rationalizations — so you can decide just how good you want to be.

Drinks
Good: 5 oz champagne (126*) 
Good for pacing yourself--the bubbles encourage you to drink more slowly.

Better: 5 oz red wine (106) 
Full of heart-healthy polyphenols, it may also help lower blood pressure. 

Best: 1 oz Stoli Blueberi vodka with 8 oz pomegranate-tangerine-flavored Hint water (58) 
A daily drink helps fight heart disease.

Appetizers
Good: 1 stuffed mushroom (69) 
All mushrooms are packed with antioxidants, but more exotic varieties have even greater benefits.

Better: 1 bacon-wrapped scallop (51) 
An excellent source of protein, scallops are also rich in heart-healthy B12.

Best: 1 lg steamed shrimp with 1 tsp cocktail sauce (13) 
Shrimp is high in cancer-fighting selenium.

Entrees
Good: 3 oz skinless chicken breast with 1 Tbsp apricot chutney (165) 
Chicken is a low-fat source of B vitamins like B6 and niacin, which help the body convert carbohydrates into energy

Better: 3 oz turkey breast with 2 Tbsp cranberry sauce (141) 
Cranberries contain powerful antioxidants and also fight bacteria.

Best: Lobster tail with a squeeze of lemon (99) 
Lobster is high in immunity-boosting zinc.

Desserts
Good: 1/2 slice pumpkin pie (158) 
High in fiber, pumpkins are also a great source of beta-carotene, an antioxidant.

Better: 2" chocolate brownie (112) 
The flavonoids in cocoa can help lower blood pressure and improve circulation.

Best: 1 sm sugar cookie (72) or 1 mini chocolate eclair (48) 
You can cure an intense craving for sweets with just a little bite or two.

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.

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.

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

Applying for a Driver's License

Shared by Dorine Houston, Philadelphia, PA
Subscribe to The Global Epicure

A Polish immigrant went to the DMV to apply for a driver's license. First, of course, he had to take an eye sight test The optician showed him a card with the letters:

'C Z W I X N O S T A C Z.'

'Can you read this?' the optician asked.

'Read it?' the Polish guy replied, 'I know the guy.'



HOW DO YOU KNOW YOU ARE A TEACHER? 

Shared by Pam, OH

1. You can hear 25 voices behind you and know exactly which one belongs to the child out of line.

2. You get a secret thrill out of laminating something.

3. You walk into a store and hear the words "It's Ms/Mr. _________" and know you have been spotted.

4. You have 25 people that accidentally call you Mom/Dad at one time or another.

5. You can eat a multi-course meal in under twenty-five minutes.

6. You've trained yourself to go to the bathroom at two distinct times of the day: lunch and prep period.

7. You start saving other people's trash, because most likely, you can use that toilet paper tube or plastic butter tub for something in the classroom.

8. You believe the teachers' lounge should be equipped with a margarita machine.

9. You want to slap the next person who says "Must be nice to work 7 to 3 and have summers off."

10. You believe chocolate is a food group.

11. You can tell if it's a full moon without ever looking outside.

12. You believe that unspeakable evils will befall you if anyone says "Boy, the kids sure are mellow today."

13. You feel the urge to talk to strange children and correct their behavior when you are out in public.

14. You believe in aerial spraying of Ritalin.

15. You think caffeine should be available in intravenous form.

16. You spend more money on school stuff than you do on your own children.

17. You can't pass the school supply aisle without getting at least five items!

18. You ask your friends if the left hand turn he just made was a "good choice or a bad choice."

19. You find true beauty in a can full of perfectly sharpened pencils.

20. You are secretly addicted to hand sanitizer and finally,

21. You understand instantaneously why a child behaves a certain way after meeting his or her parents.



Give Him What he Wants

Shared by Dorine Houston, Philadelphia, PA
Subscribe to The Global Epicure

One day, a man came home and was greeted by his wife dressed in a very Sexy nightie.

'Tie me up,' she purred, 'and you can do anything you want.'

So he tied her up and went golfing.

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!

LAMB'S RICE PUDDING

~Submitted by Marilyn, Canton, OH

This is from a famous downtown restaurant in Salt Lake City that has been serving it since the early 1900s. It is delicious. It makes a soft rice pudding rather than a baked one. I've made it lots. Yum. 

8 cups milk 
1 cup sugar
1 cup rice

Boil until rice is soft as you want it as it will not soften any more. Boil with lid on. 

Meanwhile mix:
4 eggs 
2 cups milk
1/4 cup sugar 
2 tsp. vanilla

When the rice is done, combine the two and stir; bring to a boil. Leave to cool with lid on. 

Note: I make it in a soup pot and it makes about 1/2 the pot.

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!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

Please visit the A to Z Recipes Store

HOLIDAY SCONES

~Submitted by Patricia, Charlevoix, MI 

A friend served these at a Red Hat Tea - they were highly received.

1c oats
1 3/4 c flour
1T baking powder
1/2 t salt 
1 stick butter 
1/3 c honey
1/4 c milk 
1 egg
1 c total of favorite dried fruit, nuts or chips

(Alice used orange/cranberry/nut and raspberry/cherry/nuts in the ones I tasted)

Heat oven to 375 degrees. Lightly coat cookie sheet or muffin tin with no-stick spray. Grind oats in food processor until fine. Mix oats, flour, baking powder and salt in a large bowl. Cut butter into 8 pieces and cut into mixture until it resembles course crumbs. In a small bowl beat together honey, milk and egg with whisk. Add to dry ingredients including nuts and fruit and stir with fork until dough starts to hold together. 

Transfer dough to floured surface; knead gently 8 to 10 times. Pat dough into 8 inch circle. Cut into 8 wedges and place on cookie sheet. If you use a muffin tin, increase milk to 1/2 cup and spoon about 1/4 cup batter into each cup. (This is what I did) 

Bake 10 to 12 minutes until light golden brown.


SWISS STEAK

~Submitted by Luanne, FL

This is a recipe I have never written down before. My Mother made this and we just knew how to do it. My Dad didn't like tomatoes or peppers in his Swiss Steak, so Mom made it this way. With mashed potatoes and fried corn, it is a winner. Leftovers make a great stew.

2 lbs round steak 
2 medium onions-sliced 
1 can cream of mushroom soup 
1 cup of flour 
enough oil to fry--about 1/3 cup 
garlic powder and pepper 
2 1/2 cups of water 

Directions: 

Cut meat into portions. Combine flour, garlic power and salt, pound into meat. Reserve remaining flour for gravy. Brown meat in hot oil or Crisco. Transfer meat to deep baking dish layering onion between the slices of meat. Blend reserved flour mixture into pan drippings in skillet and when flour is browned a little, add at least 2 1/2 cups of water, blend in and then add the mushroom soup to the gravy, stirring well. Rinse can out with water, about half full. Add to gravy. Pour this over the meat, cover with foil or a lid and bake at 350* for 2 hours. I usually use a ten inch cast iron skillet to brown the meat and have the skillet full of the gravy, so you may need more water.


PUMPKIN SPICE FROSTED SNACK CAKE

~Submitted by Pat, Minden, NV

Prep: 20 min.
Total: 55 min.

1 pkg (2-layer size) spice cake mix
1 can (15 ox.) pumpkin
1 cup Miracle Whip dressing
3 eggs
1 pkg. (8 oz.) cream cheese, softened
1/4 cup (1-1/2 stick) butter, softened
2 tablespoons milk
1 teaspoon vanilla
1 pkg. (16 oz.) powdered sugar (about 4 cups)

Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in large bowl with electric mixer on medium speed until blended. Pour into prepared pan.

Bake 32 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftover in refrigerator. Makes 2 dozen or 24 servings, 1 piece each.

Source: Kraft Food and Family Magazine



CHEESY MEXICAN BUBBLE

~Submitted by Treva, Knoxville, TN

Try a sassy, biscuit-topped casserole that's a snap to put together with just four ingredients plus your favorite taco toppings. 

Prep Time: 10 Min 
Total Time: 40 Min 
Makes: 8 servings 

1 container (18 oz) Old El Paso® refrigerated taco sauce with seasoned ground beef or shredded chicken 
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits 
~ or ~
1 can (17.3 oz) Pillsbury® Grands!® refrigerated golden corn biscuits 
1 cup shredded Cheddar-Monterey Jack cheese blend (4 oz) 
1/2 cup Old El Paso® Thick 'n Chunky salsa 
Shredded lettuce, chopped tomatoes, sour cream, sliced ripe olives and/or green onions, if desired 

1. Heat oven to 375°F. Microwave ground beef as directed on container. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. 

2. Separate dough into 8 biscuits. Cut each into 8 pieces; add to ground beef in dish. With rubber spatula, stir gently until pieces are coated; spread evenly. 

3. Bake about 20 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle cheese over top; bake 5 to 10 minutes longer or until cheese is bubbly. Top individual servings with salsa and desired toppings. High Altitude (3500-6500 ft): No change. Heat the beef or chicken mixture until it is piping hot to ensure that the biscuits bake all the way through.

NUTRITION INFORMATION: 
1 Serving: Calories 330 (Calories from Fat 170); Total Fat 19g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 30mg; Sodium 1270mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 7g); Protein 10g Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Lean Meat; 3 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet. 


DARK CHOCOLATE MOUNDS

~Submitted by Tracey L., Newmarket, Ontario, Canada

I just came across this recipe, and thought, it looks a lot like some other ones I make, only I roll mine into the "sugar" before they bake. Like you would with ginger snaps. I'll be trying these this week. I'll let you know how they turn out! I bet these would be great for gift baskets, or cookie exchanges!

2 cups (500mL) all-purpose flour
2 tsp. (10mL) baking powder
2 eggs
1 1/2 cups (375mL) granulated sugar
1/2 cup (125mL) mayo
4 squares (1 oz. each) unsweetened chocolate, melted
2 tsp. (10mL) vanilla extract
confectioners sugar or decorative sugar

Preheat the oven to 350F degrees (180C). In a small bowl, combine the flour and baking powder; set aside. In a large bowl, with an electric mixer, beat the eggs, granulated sugar mayonnaise, chocolate and vanilla for 2 minutes. Beat in the flour mixture until blended. Shape the dough by level tablespoonfuls into balls, then place on ungreased baking sheets, 2-inches (5 cm) apart.

Bake 12 minutes or until tops crack. Immediately transfer the cookies to a wire rack and cool completely. Sprinkle with confectioners sugar or decorative sugar while still warm. Store in a tightly covered container.


4-H CORN SPECIAL

~Submitted by Johnny, LA

Think you might like this one. The only change made from original is added seasonings.

INGREDIENTS
1 pound ground beef
1 small onion, finely chopped
1-1/2 cups cooked rice
2 cups seeded chopped fresh tomatoes or 1 can (16 ounces) tomatoes with liquid, cut up
2 cups fresh, frozen or canned sweet corn
Salt and pepper to taste
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 cup crushed saltines
1/4 cup butter or margarine, melted 

DIRECTIONS
In a large skillet, brown beef and onion; drain. Stir in rice, tomatoes, corn, salt, pepper, Worcestershire sauce and hot pepper sauce. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Combine cracker crumbs and butter; sprinkle on top. Bake at 350° for 30 minutes.

Yield: 6-8 servings.


BLUEBERRY-APPLE CRISP

~Submitted by Mary S., Nashville, TN

2 cups blueberries 
2 cups apples -- peeled, cored and sliced 
1/4 cup all-purpose flour 
3 tablespoons sugar 
2 tablespoons coconut -- shredded 
2 tablespoons rolled oats 
1/4 teaspoon cinnamon 
1/8 teaspoon nutmeg 
3 teaspoons honey 

Combine the berries and apples in a small bowl and sprinkle with one tablespoon flour; toss to coat. Spoon into 6 small custard cups. Combine the remaining 3 tablespoons flour and sugar in a bowl. Stir in the butter until the mixture resembles a coarse meal. Add the coconut, oats, cinnamon, and nutmeg; set aside. Spoon 1/2 teaspoon of honey over each cup of fruit, then sprinkle with the flour mixture. Bake at 400 degrees F for 30 minutes or until bubbling. Let stand 10 minutes then serve warm. 


EASY CHEESY EGGS

~Submitted by Treva, Knoxville, TN

6 eggs 
1/2 cup grated cheese 
1/2 cup chopped. onion 
1 cup chopped. broccoli (fresh or frozen) 
Salt/pepper to taste. 

Whisk the eggs and set aside. 

Melt about 2 Tbsp. butter in a large skillet and begin to stir fry the onion and broccoli. In about 5 minutes they should be done. 

Add the eggs and seasoning and cook on medium heat, stirring as necessary to prevent sticking. When the eggs are almost done, add the cheese and cook until it melts and the eggs mixture is completely cooked.

Serves 4

This is a great winter supper with apple salad and toast, but is easy to increase amounts for more people.


BUTTERNUT SQUASH RAVIOLI IN BALSAMIC CREAM

~Submitted by Larry Holmes, Toronto, Canada

1 tablespoon butter
1 shallot, chopped
1 clove garlic, minced
1/2 cup balsamic vinegar
1/2 teaspoon dried thyme
1 bay leaf
3/4 cup whipping cream
1 package fresh butternut squash ravioli
2 tablespoons fresh Italian parsley

In small saucepan, melt butter over medium heat. Add shallot and garlic; cook, stirring occasionally for 3 minutes or until softened. Add balsamic vinegar, thyme, and bay leaf and boil gently for about 8 minutes or until reduced by half. Add whipping cream and boil gently for about 2 minutes or until sauce is thick enough to coat the back of a spoon.

Meanwhile, in large pot of boiling salted water, add package of ravioli and cook for about 9 minutes or until tender but firm (al dente). Using slotted spoon, remove ravioli to platter. Pour sauce over top and toss gently to coat. Sprinkle with parsley and serve.

Makes 4 servings.


ALMOND FRENCH TOAST

~Submitted by Treva, Knoxville, TN

Makes 4 Servings. 

8 (10 & 3/4-inch) thick slices of French bread 
4-5 extra large eggs 
1/4 cup heavy cream 
1 tsp. vanilla 
1 tsp. almond extract 
1 tsp. cinnamon 
Toasted, sliced or ground almonds for garnish

Combine ingredients, beating well with a wire whisk. Lay bread in a shallow pan and pour egg mixture over bread slices, turning over to coat both sides. Let bread soak about five minutes. 

In an ovenproof heavy skillet, melt butter on medium heat. Arrange slices of bread. Brown on one side, then turn and place in a 400 degree oven until puffy. Arrange on plate and top with Brandy Amaretto Sauce. Garnish with whipped cream and almonds.

Brandy Amaretto Sauce*:
Melt 1 stick butter in small saucepan over medium heat. Add 1 cup sugar and 1/4 cup water; cook, stirring constantly for two minutes. Gradually add butter and sugar to 1 beaten egg, beating constantly. Slowly stir in 2 oz. Amaretto and 1 oz. Brandy. 

* Please note: Sauce should be made ahead of time and kept warm in a double-broiler. 

Makes 4 servings.

Source: The Almond Board of California


PORK CHOP CASSEROLE

~Submitted by Marty B., Tell City, IN

4 pork chops
1 16 oz. can of peas, save liquid
1 can cream of mushroom soup
1/5 c. chopped onions

Arrange chops in a casserole. Combine peas, 1/4 c. pea liquid, soup and onions. Pour over chops. Cover and bake 50 minutes at 350 degrees, uncover and bake 10 minutes more.


SNICKERS SALAD

This is another posted in the QT by Brenda, AL. She found it while reading her local paper on-line. Everyone raved over it.

5 apples, cubed (not peeled)
6 Snickers candy bars, cubed
1 cup sour cream
8 ounces whipped topping
1/2 cup cocktail peanuts 

Mix all together and refrigerate. Serve within a few hours.


TUNA LOAF

~Submitted by Leasa, IA

Source: Shannon, Sioux City

2-6 1/2 oz cans of tuna, drained
2 beaten eggs
1/4 C chpd onion
1 can cream of celery soup
1 C crushed cracker crumbs (fine)
1 T lemon juice

Combine all ingredients. Pour into a 9" x 9" "pammed" square pan. Bake at 350° for 45 mins. 

Note!!! I added a little milk to make more of a saucy dish. Use your own judgment.


PEANUT BUTTER FINGERS

~Submitted by Treva, Knoxville, TN

1 cup all purpose flour 
1 cup rolled oats 
1/2 cup sugar 
1/2 cup brown sugar (firmly packed) 
1/2 tsp. soda 
1/4 tsp. salt 
1/3 cup peanut butter 
1/2 cup margarine or butter (softened) 
1/2 tsp. vanilla 
1 egg 
1 pkg. chocolate chips 

Glaze: 
1/3 cup powdered sugar 
2 Tbsp. peanut butter 
3-5 tsp. milk

Heat oven to 350 degrees. Grease a 9x13 inch pan. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except chocolate chips at low speed until mixture resembles coarse crumbs. Press into bottom of prepared pan.

Bake at 350 degrees F for 15 to 20 minutes or until golden brown.

Sprinkle immediately with chocolate chips. Let stand 5 minutes; spread evenly. 

In small bowl, combine all glaze ingredients; drizzle over chocolate frosting. 

Cool completely; cut in bars.

Makes 36 bars.


CAULIFLOWER WITH MUSTARD SAUCE

~Submitted by Chris M., NM

A good friend made this for us for dinner one time and I had to ask for the recipe! So good!

1 med. head cauliflower
2 Tbl. water
½ cup mayonnaise OR Miracle Whip
1 tsp. prepared mustard (I use 1/4 cup Dijon mustard - OR regular mustard)
1/2 c. shredded cheese (I use 1 cup shredded sharp Cheddar cheese)
1 tsp. finely chopped onion (I use ½ c. diced onion)

Place cauliflower florets - OR whole cauliflower - in a large glass bowl or casserole dish with water, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender. In a cup or small bowl, stir together the mayonnaise, and Dijon mustard & diced onion. Spoon mustard sauce mixture over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

*I use regular prepared mustard and Miracle Whip.


CREAMY ITALIAN PASTA SALAD

~Submitted by Mary S., Nashville, TN

1 cup real mayonnaise 
2 tbsp red wine vinegar 
1 clove garlic, minced 
1 tsp dried basil 
1 tsp salt 
1/4 tsp pepper 
1 1/2 cups twist macaroni, cooked and drained 
1 cup quartered cherry tomatoes 
1/2 cup chopped green pepper 
1/2 cup sliced ripe olives 

Combine the first six ingredients. Stir in the remaining ingredients. Cover and chill.

Yield: three cups.


PEARS POACHED IN WINE

~Submitted by Larry Holmes, Ontario, Canada

1 cup sugar
1 cup dry red wine or orange juice
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice
2 inches stick cinnamon
4 whole cloves
6 firm ripe pears or apples

In a large saucepan combine the sugar and 1 cup water. Heat and stir until sugar is dissolved. Stir in the dry red wine or orange juice, the lemon peel, the lemon juice, the cinnamon and the cloves. 

Peel the fruit, leaving the stems on, if desired. Insert an apple corer in the blossom end of each piece of fruit and carefully remove core. (Or peel, halve, and core each piece of fruit.) Immediately place the fruit in the syrup mixture, turning to coat. Bring the mixture to boiling. Cover and simmer for 5 to 10 minutes or just until mixture is tender, turning several times. 

Cool the fruit in the syrup mixture. Cover the fruit and the syrup mixture and chill thoroughly. 

At serving time, place each piece of the chilled fruit upright in a sherbet dish; pour about 1/3 cup of the chilled syrup mixture over each piece of fruit.

Makes 6 servings.


CHILI MEATLOAF & POTATO CASSEROLE

~Submitted by Treva, Knoxville, TN

MEATLOAF: 
1 & 1/2 lbs. ground beef 
3/4 cup onion, finely chopped 
1/3 cup saltine cracker crumbs 
3 TBSP. milk 
1 TBSP. chili powder 
3/4 tsp. salt 

POTATO TOPPING: 
3 cups prepared mashed potatoes 
1 can whole kernel corn with red and green peppers, drained (11 oz.)
1/4 cup green onions, thinly sliced 
1/2 to 1 cup taco seasoned cheese, shredded

Heat oven to 375 degrees. In large bowl, combine meatloaf ingredients, mixing lightly but thoroughly; gently press into bottom of 9-inch square baking pan, Bake 20 to 25 minutes or until center is no longer pink. Carefully pour off drippings. 

Meanwhile in medium bowl, combine all topping ingredients except cheese. Spread over meatloaf to edges of pan; sprinkle with cheese. Broil 3 to 4 inches from heat for 3 to 5 minutes or until top is lightly browned. Cut into 6 rectangular servings. 

Makes 6 servings. 

Tips: 
*For extra rich mashed potatoes, add sour cream and butter with the milk.
*For a lower fat meatloaf, use a pan with a perforated liner, this allows extra juices to drain during cooking.
*Gentle handling when mixing ground beef with ingredients will ensure a moist, tender meatloaf.
*Ground chuck is a good choice for this recipe.

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

AUTUMN CHICKEN SOUP

~Submitted by Treva, Knoxville, TN

There's nothing quite like a hot bowl of soup on a cold day. During the fall and winter, we eat soup once or twice a week. It's healthy and comforting

2 chicken breasts 
2 cups small shells pasta, or other small pasta 
2 quarts low-sodium chicken soup (yours or prepared) 
1/2 Tbsp. rosemary, fresh or dried 
1/2 Tbsp. thyme, fresh or dried 
1/2 Tbsp. garlic powder 
1 large sweet potato, cut into small chunks 
2 cups frozen green beans 
Parmesan or Romano cheese to sprinkle on top

Place the chicken breasts in a pan, cover and cook on medium until bottom is browned. Flip and repeat process until other side is browned. Turn off heat. Transfer chicken to a cutting board and dice.

In a small soup pot, cook pasta shells according to package directions and drain.

In a medium soup pot, add the chicken broth, rosemary, thyme, garlic powder, diced chicken, sweet potatoes and green beans. Bring to a boil over medium heat.

Lower the heat and simmer for 20 minutes or until vegetables are tender.

Add cooked pasta shells to soup, stir and cook for one minute.

Divide among soup bowls and sprinkle with grated parmesan or Romano cheese.

Serves 4.


LASAGNA ROLL-UPS

~Submitted by Maggie, TX

A speedy way to make lasagna; it looks very elegant when served.

8 lasagna noodles
3 cups fat free ricotta cheese
2 Tbsp grated parmesan cheese
½ tsp garlic powder
½ tsp dried oregano
2 cup no salt added tomato sauce
1 cup no salt added tomatoes
2 tsp Italian seasoning
1 tsp garlic powder
2 Tbsp shredded low-fat mozzarella cheese

Preheat oven to 350 degrees. Cook lasagna noodles according to package directions, omit salt. Drain in colander and rinse with cold water.

Filling: Combine ricotta, parmesan 1/2 tsp garlic powder and 1/2 tsp oregano in medium-sized mixing bowl.

Sauce: Combine tomato sauce, tomatoes, 2 tsp Italian seasoning and 1 tsp garlic powder in sauce pan. Bring to a boil, stir well and remove from heat. Spoon half the sauce into a bake-proof casserole dish.

Assembly: Lay noodles vertically on a clean counter or cutting board. Spread ricotta filling on each noodle, dividing the mixture evenly among all six noo­dles. Roll the noodles up and place seam side down in the casserole dish. Place the other half of pasta sauce over the top of all the noodles. DO NOT TOP WITH CHEESE YET. Cover the dish and bake for 30 minutes. Top with low-fat cheese and serve hot.

Yield: 4 servings. 
Each serving: 
Nutrient Analysis:
361 calories
3 g fat
1 g saturated fat
19 mg cholesterol
477 mg sodium
47 g carbohydrate
3 g fiber
17 g sugars
35 g protein

Source: WellSpan Health



FIESTA CHICKEN

~Submitted by Treva, Knoxville, TN

Prep: 10 min.
Cook: 20 min.

1 (8-oz.) can tomato sauce 
1/2 cup orange juice 
1/2 cup finely chopped onion 
2 tablespoons raisins 
2 tablespoons chopped pimiento 
1/2 teaspoon dried oregano, crushed 
1/2 teaspoon chili powder 
1 clove garlic, minced 
Several dashes bottled hot pepper sauce 
12 oz. boned skinless chicken breast halves, cut into 1-inch pieces 
2 teaspoons cornstarch 
1 tablespoon water 
1/4 cup snipped parsley 
3 cups hot cooked rice

In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili powder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in chicken; return to boiling. Cover and simmer 12 to 15 minutes more or until chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve chicken mixture over rice. 

Makes 6 servings. 

Nutrition facts per serving: calories: 248, total fat: 2 g, cholesterol: 49 mg, sodium: 277 mg, carbohydrate: 35 g, protein: 21g

Source: Better Homes and Gardens

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

SALMON WITH ROASTED VEGETABLE SALAD

~Submitted by Mary S., Nashville, TN

Yield: 4 Servings
Serving Size: 2-3 ounces salmon, 1/2 cup salad

INGREDIENTS

- 2 (6 ounce) salmon steaks, deboned
- 2 teaspoons canola oil
- 3 tablespoons brown sugar
- 1/4 cup Dijon mustard
- 2 cups deli roasted vegetable salad (preferably in balsamic vinegar; if in oil, drain oil off)

DIRECTIONS

Sprinkle salmon with vegetable oil.

In a small bowl, mix together brown sugar and mustard.

Set the oven to broil or prepare a grill on medium-high setting. Broil or grill salmon for 5 minutes. Drizzle the brown sugar and mustard mixture over the salmon. Continue to broil/grill for 2 more minutes. Let the salmon cool for 15 minutes and then cut into bite-sized chunks. 

In a large bowl, gently mix salmon with roasted vegetable salad. Refrigerate for 30 minutes before serving. Serve on a bed of salad greens, rice, or pasta. 

Nutritional Information Per Serving: Calories: 250, Fat: 12 g, Cholesterol: 58 mg, Sodium: 247 mg, Carbohydrate: 16 g, Dietary Fiber: 1 g, Sugars: 12 g, Protein: 19 g
Diabetic Exchanges: 1 Carbohydrate, 2 Medium-Fat Meat, 1/2 Fat

Source: Express Lane Diabetic Cooking by Robyn Webb


BEAN BURGERS

~Submitted by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

- 1 (16 ounce) can kidney, pinto, or black beans
- 2 cups cooked brown rice or millet
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup Parmesan cheese
- 1/4 cup finely chopped onions
- Salt and pepper to taste (optional)

DIRECTIONS

Combine all ingredients in a large bowl and mash with a fork or potato masher. 

Divide mixture into 8 burgers, making patties about 1/2 inch thick. You may need to wet your hands to keep the mixture from sticking. 

Coat a nonstick skillet with vegetable spray. Cook burgers over medium heat until browned on both sides, about 7-9 minutes. 

Nutritional Information Per Serving (1 burger): Calories: 122, Fat: 2 g, Cholesterol: 4 mg, Sodium: 308 mg, Carbohydrate: 22 g, Dietary Fiber: 3 g, Sugars: 3 g, Protein: 6 g
Diabetic Exchanges: 1-1/2 Starch

Source: Magic Menus for People with Diabetes by the American Diabetes Association


WILD RICE SUN-DRIED CHERRY STUFFED CHICKEN

~Submitted by Mary S., Nashville, TN

Yield: 8 main dish servings
Serving Size: About 4 ounces meat, 1/4 cup stuffing

INGREDIENTS

- 4 whole chicken breasts, halved, skinned, and boned
- Salt and pepper

Stuffing Ingredients:

- 2 cups cooked wild rice
- 1 cup boiling water
- 1/2 cup sun-dried cherries
- 1 tablespoon olive oil
- 1 shallot, minced
- 1/2 cup minced celery
- 2 teaspoons minced fresh rosemary
- Salt and pepper, to taste
- 3/4 cup dry white wine
- Paprika

DIRECTIONS

With a meat mallet, pound the breasts to 1/4-inch thickness. Sprinkle salt and pepper over each breast half. Set aside.

Prepare the rice according to package directions.

Meanwhile, in a small bowl, pour the boiling water over the cherries and let stand for 10 minutes. Drain.

In a small skillet over medium heat, heat the oil. Add the shallot and celery and saute for 2 minutes. Add in the rosemary and saute for 1 minute. Season with salt and pepper.

In a bowl, combine the cooked rice, cherries, and vegetable mixture.

To assemble the chicken: On a flat surface, spread the chicken breasts out for rolling. Use about 1/4 cup of stuffing for each chicken breast half and place on one end of the chicken breast. Roll the breast until it completely encases the stuffing. Tuck the end under. Secure with a toothpick. Repeat with all the breasts.

Place the chicken breasts in a casserole dish and sprinkle paprika over each breast. Pour the white wine in the casserole pan around the breasts.

Bake at 350 degrees F. for 30-35 minutes, covered. Remove the cover during the last 5 minutes of cooking time to brown.

Nutritional Information Per Serving: Calories: 257, Fat: 5 g, Cholesterol: 86 mg, Sodium: 86 mg, Carbohydrate: 16 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 33 g
Diabetic Exchanges: 1/2 Starch, 1/2 Fruit, 5 Very Lean Meat

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

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

APPLE PANCAKE

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

1/4 cup sugar
2 teaspoons ground cinnamon
3 eggs, beaten and room temperature
1/2 teaspoon salt
1/2 cup all-purpose flour
1/2 cup milk, room temperature
7 tablespoons butter
1 or 2 green tart cooking apples, thinly slices

Preheat oven to 400° F. In a small bowl, combine sugar and cinnamon; set aside. In a large bowl, combine eggs, salt, flour, and milk; beat until batter is smooth.

In a large heavy ovenproof frying pan or a cast-iron skillet over medium heat, melt butter, turning pan to cover sides. Add apples and sprinkle with sugar and cinnamon mixture. Stir and let cook for 5 minutes.

Pour batter over apples into pan and bake 25 minutes or until puffed above sides of the pan and lightly browned. Remove by flipping upside down onto a serving platter (apples and cinnamon will be on top). Serve immediately.

Makes 2 servings.


GREEK TUNA SALAD PITA POCKET

~Submitted by Mary S., Nashville, TN

Yield: 2 servings

INGREDIENTS

- 1 cup washed ready-to-eat Romaine lettuce
- 1 cup cucumber pieces (1/2 inch)
- 1/2 cup tomato pieces (1/2 inch)
- 6 ounces canned white meat tuna packed in water, drained and flaked (scant 1 cup drained)
- 8 pitted black olives, cut in half
- 2 tablespoons "Paul Newman's Oil and Vinegar Salad Dressing"
- 2 whole-wheat pita breads
- 1 ounce crumbled feta cheese (2 tablespoons)

DIRECTIONS

Place lettuce, cucumber, tomato, tuna, and olives in bowl and toss with dressing. Cut pita bread in half and open pockets. Fill pockets with salad. Sprinkle feta cheese on top.

Nutritional Information Per Serving (1/2 of recipe): Calories: 382, Fat: 15 g, Cholesterol: 34 mg, Sodium: 781 mg, Carbohydrate: 36 g, Dietary Fiber: 4 g, Sugars: 6 g, Protein: 28 g
Diabetic Exchanges: 2 Starch, 3 Lean Meat, 1 Vegetable, 1 Fat

Source: Mix 'n Match Meals in Minutes For People with Diabetes by Linda Gassenheimer


BAKED CHICKEN DINNER

~Submitted by Maggie, TX

2 boneless, skinless chicken breasts
1 onion, sliced
1/4 tsp. salt
1/2 green pepper, cut in strips
4 small potatoes, quartered
2 pinches sweet basil
12-oz. bag of frozen corn

Preheat oven to 350oF. Grease bottom of baking dish. Sprinkle salt lightly over chicken and place in a baking dish. Quarter potatoes and place over chicken. Add corn. Slice onion and cut pepper in strips and add to dish. Sprinkle with basil, and cover dish. Cook approximately 1 hour.

Serves 2.

NUTRITION FACTS (per serving) - Calories 500 fat 4.5 g calories from fat 40 sodium 810 mg total carbohydrate 55 g

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

WARM CRAB PARMESAN DIP

I am going to try this recipe that I found in AllRecipes during the holidays. Since both of my daughters enjoy crab dip, I might make it for Christmas Eve. I read all the reviews and will probably make some modifications but this one sounds really good, doesn't it?

"Parmesan joins crabmeat at center stage in this crowd pleasing warm dip for tortilla chips."

INGREDIENTS:
1 (6 ounce) can crabmeat, drained and flaked
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 1/2 cups grated Parmesan cheese
1 cup sour cream
4 cloves garlic, peeled and crushed

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small baking dish, mix the crabmeat, cream cheese, mayonnaise, Parmesan cheese, sour cream and garlic.

3. Bake uncovered in the preheated oven 45 minutes, or until bubbly and lightly browned. 

Servings Per Recipe: 40
Amount Per Serving
Calories: 93
Total Fat: 8.7g 
Cholesterol: 19mg 
Sodium: 135mg 
Total Carbs: 0.8g 
Dietary Fiber: 0g 
Protein: 3.1g 

Source: AllRecipes


CHICKEN DIABLO 

4 boneless, skinless chicken breasts 
1 can Cream of Mushroom Soup 
1 Cup Picante Sauce 
1 15 oz. can quartered artichoke hearts 
1 4 oz. can sliced black olives 

Preheat oven to 350. Bake chicken for 20 minutes. Drain artichoke hearts & olives. Sprinkle these over the chicken. Stir together the soup and Picante sauce and pour over chicken, hearts & olives. Continue baking for another 20 minutes.

Note: To give an added kick, add a little cumin to the soup/picante mixture. Also, this meal is great over wide egg-noodles since it creates a lot of sauce.


ULTIMATE RED PASTA SAUCE

Easy and delicious. Beats the bottle, hands down!

Servings: 6

Ingredients:

1 medium onion, chopped
1/2 cup chopped celery
1/2 cup finely chopped carrots
1 teaspoon minced garlic
1 (28-ounce) can pureed tomatoes
1 (6-ounce) can tomato paste
1/2 cup water or chicken broth
1 tablespoon dried oregano
1 bay leaf
1 teaspoon dried basil
2 tablespoons chopped parsley
Pinch of sugar
Salt and pepper to taste

Directions:

In a large pan coated with nonstick cooking spray, saute the onion, celery, carrots and garlic over medium heat for 5 minutes. Add the tomatoes, tomato paste, water, oregano, bay leaf, basil, parsley, sugar, salt and pepper.

Cook over medium heat for another 15 minutes. Remove bay leaf before serving. Serve over the pasta of your choice.

Source: Meals on the Move by Holly Clegg



SENSIBLY DELICIOUS PUMPKIN ROLL

Estimated Times: 
Preparation - 45 min
Cooking - 13 min
Cooling Time - 1 hrs refrigerating
Yields - 10 

This is a Libby's Pumpkin recipe. Try this "sensibly delicious" version of their pumpkin roll. 

Ingredients:

CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1/2 cup SPLENDA® Sugar Blend for Baking
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING:
1 pkg. (8 oz.) cream cheese, softened
1 cup sifted powdered sugar
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional)

Directions:

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and SPLENDA® Sugar Blend for Baking in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

NOTES:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Nutrition Facts
Serving Size: 1/10 of recipe
Servings per Recipe: 10
Amount per serving 
Calories: 330 
Calories from Fat: 150 

% Daily Value 
Total Fat: 16g 25% 
Saturated Fat: 10g 49% 
Cholesterol: 105mg 35% 
Sodium: 280mg 12% 
Carbohydrates: 41g 14% 
Dietary Fiber: .5g 4% 
Sugars: 32g 
Protein: 5g 
Vitamin A 50% 
Vitamin C 0% 
Calcium 6% 
Iron 6% 

* Percent Daily Values are based on a 2000 calorie diet


STEAK DIANE

Yield: 4 servings
Prep time: 5 minutes
Cook time: 20 minutes 
Ease of Preparation: Easy

½ stick butter
½ cup sliced mushrooms
2 tablespoons minced onion
1 clove garlic, crushed
1 teaspoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
2 tablespoons snipped fresh parsley
1 pound beef tenderloin, cut into 8 slices

Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms, onions, garlic, lemon juice, Worcestershire sauce, and salt, and cook, stirring, until the mushrooms are tender. Stir in the parsley; pour the sauce into a small metal bowl or saucepan, cover, and keep warm. Melt the remaining 2 tablespoons of butter in the skillet. Cook the steaks over medium-high heat, turning them once, for 3 to 4 minutes on each side for medium. Serve the steaks with the mushroom sauce. 

Source: Paula Deen

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 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.

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.






This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

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.