A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. This issue is being posted late for many reasons, the main one being I wanted to attend Mass this morning. I only get to do so one or two Sundays each month. And... some the of recipes required a lot of edits which takes a lot of time. I am not complaining, mind you... just thought you'd like to know what took so darn long...

My kids have not asked for much this year for Christmas. As a matter of fact, they've focused more on getting gifts for their nieces and nephew. They also have spent a lot of time and money buying gifts for complete strangers as we've taken on some kids at the Shriner's Burns Children's Hospital. We also have purchased gifts and packaged food items for families through a church group. Kids appreciate things more once they have sacrificed their own time and money for others. My kids wish list has dwindled to almost nothing when they started thinking of others. I hope you and your family will help the less fortunate in your own area by donating toys, food and money for the needy. After all, it is the true meaning of Christmas!

Goodness sake! I have checked the old recipe box and it is looking rather lean. As a matter of fact, I do not have enough recipes on hand from readers to finish the year out (unless I post issues with recipes from only A to Z Recipes QT Chat participants). So, if you've never sent me a recipe, or it's been a while since you have, now is the perfect time. Otherwise... you may get some issues where only a handful of readers' recipes are posted. I would really appreciate your help right now. Thanks.

While I have your ear for sending in recipes, don't forget the current Monthly Theme topic of Meals From My Pantry. We will collect recipes throughout this month and post them in the theme issue on January 7th. I hope you will help make it a great issue by being a participant.

Okay... let's dig in to some excellent recipes. I am pleased with the offerings of tasty fixings, which includes something to make you laugh and think. How about you join me in thanking the following, without whose help no issue would be possible:

Fancy, Aurora, NB
Lisa H., Belmont, NC
Patti, Aurora, NB
Jean, Syracuse, NY
Hal, OH
Johnny, LA
Ann, FL
Treva, Eastern TN
Angelique, TX
Brenda, AL
Shirley, WA State
Carol, NY
Ann, Montreal, Quebec, Canada
Tia, Nova Scotia, Canada
Tena, MO
Robyn, Auckland, New Zealand
Luanne, FL
Judy, MI
Leasa, IA
Larry Holmes, Ontario, Canada
Barbara, Chula Vista, CA

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

Psst!

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.

http://www.thebreastcancersite.com/

A Christmas candle is a lovely thing;
It makes no noise at all,
But softly gives itself away;
While quite unselfish, it grows small.
--Eva K. Logue

From:	To:
Departing: Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31	Returning: Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Adults (18-64) 0123456
More search options on Travelocity: Seniors (65+), Minors (2-17), First Class, One-Way

A Christmas Prayer 

Shared by Lisa H., Belmont, NC

As we draw to the end of another year,
We think of the ones that we hold so dear;
We pause to give thanks for our friends so true,
And ask God to bless them, the old and new.
We hold up each loved one before His Throne
And ask Him to comfort the ones alone;
For those who have lost someone they hold dear,
We ask Him to strengthen and hold them near.
For those who have prospered, with new joys to savor,
We ask God continues to show them His favor.

And those with new babies, or newly wed,
We ask Him to smooth out the path ahead;
For those who are ill and can barely stand,
We ask for the touch of His healing hand.
For those with new homes, with new jobs and new stress,
We ask Him to crown all their plans with success.
For those who have dreams and think, "It's now or never,"
We ask Him to bless all that they should endeavor.
For those who are facing an uphill climb,
We ask Him to carry them through this time.

As we come to the start of a brand new year,
We pray for the ones that we hold so dear.
We ask that each one will be soundly blest,
To taste of His goodness and know His best;
For angels to watch o'er them day and night,
For miracles, blessings and sheer delight!
We ask for the gifts that the world can't buy:
A glimpse at the wonders of Heaven on high,
Contentment and joy till the Lord comes again,
This we ask for our friends, in His Name, Amen. 

by Connie Hinnen Cook



1st Corinthians 13
Christmas Version
Author Unknown

Shared by Patti, Aurora, NB

If I decorate my house perfectly with plaid bows, strands of twinkling lights and shiny balls, but do not show love to my family, 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 can work at a soup kitchen, carol in the nursing home, and give all that I have to charity, but do not show love to my family, 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 Christ, I have missed the point. 

Love stops the cooking to hug the child. 
Love sets aside the decorating to kiss the spouse. 
Love is kind, though harried and tired. 
Love does not envy another's home that has coordinated Christmas china and table linens. 
Love does not yell at the kids to get out of the way, but is thankful that they are there to be in the way. 
Love does not give only to those who are able to give in return, but rejoices in giving to those who cannot. 
Love bears all things, believes all things, hopes all things and endures all things. 
Video games will break, pearl necklaces will be lost, golf clubs will rust. 
But giving the gift of love will endure forever.

GIFTS FROM YOUR KITCHEN

Shared by Jean, Syracuse, NY

French Truffles

1 8 oz. pkg. unsweetened chocolate 
1 4 oz. pkg. sweet cooking chocolate 
1 can (14 oz.) sweetened condensed milk chopped nuts or flaked coconut 

Melt chocolates together over hot water. Add condensed milk and mix until smooth and blended. Cool a few minutes and then shape into balls, using 1 tsp. per ball. Roll in nuts or coconut. Store in covered container or freeze. 

Oven Caramel Corn

3 3/4 quarts (15 cups) popped corn 
1 cup brown sugar (packed 
1/2 cup butter or margarine 
1/4 cup light corn syrup 
1/2 tsp. salt 
1/2 tsp. soda 

Heat oven to 200 degrees. Divide popped corn between 2 ungreased baking pans, 13x9x2 inches. In sauce pan, heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat; stir in soda until foamy. Pour on popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes. About 15 cups corn. 

Mocha Mix

1/2 cup unsweetened cocoa 
1 cup sugar 
3/4 cup nonfat dry milk 
3/4 cup non-dairy creamer 
1/2 - 3/4 cups instant coffee powder 
1 tsp. cinnamon 

Combine all ingredients. Mix well. Store in airtight containers. To serve, use 3 tsp. of mix to 6 oz. boiling water. Serve topped with whipped cream. Makes 3 1/2 cups of dry mix. 

* Double or triple recipe to make a number of gifts at once. Can be made months ahead and frozen.

Wine Jelly

Beautiful, easy and delicious! Best of all, you'll have made several gifts at once! 

2 cups full-flavored wine 
3 cups sugar 
1/2 bottle fruit pectin paraffin 

Mix wine and sugar on top of double boiler. Place over boiling water and stir until sugar is dissolved. Remove from heat and at once stir in pectin. Pour into 4-5 hot, sterilized medium size jars or glasses. Cover at once with 1/8" paraffin. 

Green Mint Jelly 

Clear as an emerald! 

1 6-oz. can frozen apple juice concentrate 
2 cups water 
1 box Sure-Jell (pectin) 
3 3/4 cups sugar 
Add to water: drop of mint extract, drop of green food coloring paraffin 

Mix apple juice concentrate, Sure-Jell and water in large saucepan. Stir constantly over high heat until bubbles form all around edge. Immediately add all sugar and stir. Bring to a full rolling boil and boil hard one full minutes, stirring constantly. Remove from heat. Skim, pour into sterilized jars and cover at once with paraffin. * Note: Begin with only a drop of mint and color. Test for color and taste before adding more. Use a "light hand" here or you could end up with a product that is too dark in color or too strong in flavor. 

Granola 

Prepare a batch or two of granola as much as two months before Christmas giving and freeze. To give as gifts, place in glass jars or large cans and tie with a bow. 

6 cups quick-cooking or regular rolled oats 
1 cup wheat germ 
1 cup shredded coconut 
1 cup sunflower seeds 
1 cup chopped walnuts 
1 cup sesame seeds 
1 cup sliced almonds, broken 
1 cup nonfat dry milk 
1 cup each salad oil 
1 cup honey 
2 tsp. ground cinnamon 
2 tsp. vanilla 

Using large bowl or pan, mix together all dry ingredients. Place oil, honey, cinnamon and vanilla in small pan. Heat until very hot, but do not boil. Pour over oat mixture and stir until evenly moistened. Spread mixture out on 2 large 10x15-inch rimmed baking pans. Bake uncovered in 200 degree oven, stirring every 15 minutes, until granola is golden caramel colored, 1 to 1 1/4 hours. Let cool thoroughly. Then store in an airtight container. Makes 3 quarts. 

Wonder Bars

1/2 cup butter or margarine 
1 cup graham cracker crumbs 
1 cup flaked coconut 
1 6-oz. pkg. chocolate chips 
1 5-oz. pkg. butterscotch chips 
1 cup chopped nuts 
1 15-oz. can sweetened condensed milk 

Melt margarine in a 7"x11" or 9"x9" pan. Layer other ingredients in the order given, over the melted butter or margarine. Bake 30 minutes at 350 degrees (325 degrees in glass pan). Cool in pan and cut into bars. 


LIQUEURS

These liqueurs are easy and delicious - make these early for best flavor! 

Mint Liqueur

1 cup sugar 
1/3 cup water 
1 tbsp. Peppermint Extract 
1 tsp. green flood coloring 
1-2 tbsp. glycerin 
3 cups Vodka (24 oz.) 

Place sugar and water in saucepan and bring just to a boil. Remove from heat. Add extract, coloring, glycerin and Vodka. Place in blender and blend 10-15 seconds. Age at least 2-3 days. 

* For added thickness add 2 tbsp. of white corn syrup. 

Orange Liqueur

1 cup sugar 
1/3 cup water 
1 cup honey 
2 tbsp. Orange extract 
2 tbsp. glycerin 
3 cups Brandy (24 oz.) 

Place sugar and water in saucepan. Bring just to a boil. Remove from heat and add honey, extract, glycerinate and brandy. Place in blender and blend 10-15 seconds. Age at least 2-3 days. 

* Note: Although these liqueurs are very good after just a few days, they improve with age.

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~

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2nd Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
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
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

CHRISTMAS TEQUILA COOKIES

Shared by Hal, OH

1 cup of dark brown sugar 
1 cup (2 sticks) butter 
1 cup of granulated sugar 
4 large eggs 
2 cups of dried fruit, such as dried cranberries or raisins 
1 tsp. baking soda 
1 tsp. salt 
1 tsp. fresh lemon juice 
1 cup coarsely chopped walnuts or pecans 
2 cups all-purpose flour 
1 bottle Jose Cuervo Tequila (silver or gold, as desired) 

Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup, and drink. Turn on the electric mixer...Beat one cup of butter in a large, flu ffy bowl. 

Add one seaspoon of thugar. Beat again. At this point it's best to make sure the Cuervo is still OK, so try another cup just in case. 

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of fried druit, pick the frigging fruit off floor... 

Mix on the turner. If the fried druit gets stuck in the beaterers, just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity. 

Next, sift two cups of salt, or something. Check the Jose Cuervo. 

Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. 

Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the d ishwasher. 

CHERRY MISTMAS

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!

BOUDIN BALLS

~Submitted by Johnny, LA

2 pounds Boston butt, cut into chunks
1-1/2 pounds pork liver
1/2 bell pepper, chopped
1 large onion, whole
2 green onions, chopped
1/2 cup chopped parsley
6 cups cooked rice, cooled
2 teaspoons salt
1 tablespoon cayenne pepper
2 teaspoons black pepper
1 or 2 eggs, slightly beaten
Seasoned bread crumbs
Cooking oil

Place Boston butt chunks and liver in large pot. Cover with water and bring to a boil. Boil until meat begins to fall apart, about 2 hours.

Remove meat and liver from water; reserve water. Grind meat and liver. Add next 8 ingredients to meat. Stir in about 2 cups reserved water, until boudin is proper consistency--firm, not dry or runny.

Chill mixture and roll into balls just a little smaller than a ping pong ball.

Dip balls into beaten egg and then into seasoned bread crumbs. Deep-fry balls in cooking oil at about 325 deg F until lightly browned. Drain on paper towel. Serve hot. 

Yield: 20-25 servings.

HOLIDAY LIQUOR BALLS

~Submitted by Ann, FL

3 cups vanilla wafer crumbs (or chocolate cookie crumbs, graham cracker or gingerbread cookie crumbs, etc.)
1 cup powdered sugar (sift so no lumps)
1/4 cup baking cocoa (sift so no lumps)
1/4 cup corn syrup (light or dark) or honey
1 cup finely chopped nuts
1/4 to 1/2 cup liquor (rum, bourbon, Jack Daniels etc.)
Optional: 1/4 cup finely chopped candied cherries, or mini chocolate chips, or grated orange zest
Optional Coating: powdered sugar, chopped nuts, chopped flaked coconut

This is a how to recipe and one can change the flavor as desired by the different flavored cookie crumbs and additions. I buy cookies in a box and then process in my food processor . Also note the different crumbs also may have different absorbing qualities and the amount of liquor can be up to 1/2 cup. I usually prefer the plain vanilla or chocolate cookie crumbs- but the other kind of cookie crumbs may be what you like for flavors.

I usually buy a good quality boxed cookie and place in the food processor to make fine crumbs.

Simply place and mix all the dry stuff in a large bowl. Add the corn syrup (or honey) , cherries or optional ingredients if using, and start with 1/4 liquor and mix well.

Mixture should not be overly wet or overly sticky and so adjust liquor if needed for taste and texture. Mixture should form nicely into balls. Wet your hands for easier shaping if needed.

Form into desired size balls with your hands (I like about small walnut size) and place in a single layer on a platter etc and cover and chill well. At this point these may also be frozen. They need to mellow at least overnight or a few days to mingle all the flavors . Prior to serving roll them in powdered sugar, or nuts or coconut. I prefer the powder sugar. Then I place each in a small fluted paper muffin cup and then in a holiday cookie tin or box for gift giving. Flavor improves with age. Keep well covered.

Yield at least 2 dozen large or up to 6 dozen smaller size.


RIO GRANDE MEAT LOAF

~Submitted by Johnny, LA

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
2 T minced seeded jalapeno pepper
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
4 taco shells, finely crushed (about 1-1/2 ounces)
2 large egg whites, lightly beaten (I used 1 large whole egg)
3 large garlic cloves, minced
1 (15-oz) can black beans, rinsed and drained
2 pounds ground round
Cooking spray (optional)
3/4 cup bottled salsa

Preheat oven to 375 F. Combine first 12 ingredients in a large bowl; crumble beef over vegetable mixture, and stir until well-blended.

Pack meat mixture into a 9x5-inch loaf pan coated with cooking spray, if using. Bake at 375 F for 1 hour or until a meat thermometer registers 160 F (mine took about 10 minutes longer). Let stand 10 minutes.

Remove meat loaf from pan; top with salsa. Cut loaf into 16 slices.

Makes 8 (2-slice) servings.

Per serving: 237 cal., 6.5 g fat (3 g sat. fat), 30.3 g protein, 13.5 g carbo., 2.6 g fiber, 65 mg chol., 576 mg sodium.

NOTE: Serve leftover crumbled meat loaf in taco shells; top with lettuce, chopped tomato and shredded cheese.


SIMPLE GREEN BEANS ALMONDINE

~Submitted by Treva, Eastern TN

2 lb. fresh green beans, washed and trimmed 
1/2 cup slivered blanched almonds 
4 tablespoons butter 
2 teaspoons lemon juice

Remove both ends of beans, break in half, and wash thoroughly. 

Place in a large pot and add water 3 to 4 inches from the top. 

Cook until crisp tender (do not overcook). Remove beans and place in a large bowl.

Cook almonds in the butter over low heat until golden, stirring occasionally. Remove from the heat, add salt and lemon juice. 

Pour over the hot beans and serve. 

Yield: 6-8 Servings


TEX-MEX PINEAPPLE PORK CHOPS

~Submitted by Angelique, TX

Chunky salsa plays lively counterpoint to pineapple-sweetened rice and juicy pork chops.
Gail Singer - Calabasas, CA; Bake-Off 38 (Orlando, 1998)

Prep Time: 30 min

Ingredients:
1 tablespoon oil
4 (4 to 6-oz.) center-cut pork chops (3/4 inch thick)
5 garlic cloves, minced
1 1/2 cups water
1 (8-oz.) can crushed pineapple in unsweetened juice, undrained
1 cup uncooked regular long-grain white rice
1cup Old El Paso Thick 'n Chunky Salsa
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro or parsley

Preparation Directions:
1. Heat oil in large nonstick skillet or Dutch oven over medium-high heat until hot. Add pork chops; cook 1 to 2 minutes or just until they begin to brown, turning once. Add garlic; cook and stir 30 to 45 seconds.

2. Add water, pineapple and rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes or until pork is no longer pink in center, rice is tender and liquid is absorbed.

3. To serve, arrange pork chops on serving platter. Add salsa and sour cream to rice mixture; mix well. Cook 1 minute or until thoroughly heated. Spoon rice mixture around pork chops. Sprinkle with cilantro. If desired, serve with additional salsa or sour cream.

4 servings
NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1/4 of Recipe
Calories 440 Calories from Fat 120
% DAILY VALUE
Total Fat 13g 20%
Saturated 4g 20%
Cholesterol 70 mg 23%
Sodium 510 mg 21%Total
Carbohydrate 52g 17%
Dietary Fiber 2g 8%
Sugars 11g 
Protein 29g

EXCHANGES: 2 Starch; 1 1/2 Fruit; 3 Lean Meat; 1/2 Fat


OLD FASHIONED CHOCOLATE SOUR CREAM CAKE

~Submitted by Brenda, AL

Hi Maggie and all a2z friends, Brenda from Alabama here. I don't really like chocolate cake but found this one years ago. I am hooked on it!

2 cups all purpose flour
2 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 teaspoon vanilla
2 eggs
4 oz (4 squares) unsweetened chocolate, melted, cooled

Preheat oven to 350°. Grease and flour 2- 8 or 9 inch round cake pans. Line bottom with wax paper.

Lightly spoon flour into measuring cup and level off. Combine flour, sugar, soda, baking powder and salt. Set aside.

In large bowl combine remaining ingredients. Add dry ingredients and blend well on low setting until moistened. Then beat on high for 3 minutes.

Pour into prepared pans and bake 30 to 40 minutes or until toothpick comes out clean. Cool 10 minutes then remove from pans and cool on wire rack.

Frosting

3 cups powdered sugar
1/2 cup sour cream
1/4 cup butter (I only use the real stuff)
3 tablespoons milk
1 teaspoon vanilla
3 oz (3 squares) unsweetened chocolate, melted, cooled

In small bowl, combine all ingredients start on low speed until moistened then beat on high until smooth and creamy. Frost and fill cake.


MY CHILLUPE

~Submitted by Shirley, WA State

Recipe from friend Becky and is really tasty. She calls it Shrimp and Chicken Monterey. Original recipe came from Chi Chi's in Seattle where she worked.

2-3 c. cooked chicken, diced. No bones or skin.
1 c. cooked cut up shrimp (small ones)
1 can of cream of chicken soup
1/2 pt. of sour cream
4 green onions, sliced thin
1 small can of diced mild chilies, drained
1/2 lb. Monterey Jack cheese, grated
1/2 lb. sharp cheddar cheese, grated
1 dozen flour tortillas
1/2 can of cream chicken soup
1/2 c. sour cream

Put the tortilla in microwave to soften or soften in frypan.

Mix the chicken, shrimp, 1 can soup, 1 c. sour cream, onions and chilies. Stir well. Put a good spoonful down the center of tortilla and roll up. Put seam side down in greased casserole dish. Continue to fill and roll till all the tortillas are used sprinkling a little of both cheeses in them before rolling. Mix the rest of the soup and sour cream together and smear over the rolls. Place rest of cheese over this. Bake at 400 to 425°F. for 45 min. Serve hot.


CROCKPOT SALISBURY STEAK WITH GRAVY

~Submitted by Treva, Eastern TN

2 pounds lean ground beef
1/2 to 1 package dry beefy onion soup mix
1 small onion, sliced thinly
1 can (4 ounces) whole button mushrooms, drained
flour seasoned for with garlic powder and pepper, to taste, for dredging
margarine or butter
water

In mixing bowl, combine ground beef with garlic powder and pepper, to taste. Form into 16 TO 20 small hamburger patties. Dredge in seasoned flour; shake off excess. 

In non-stick fry pan, melt a couple of teaspoons of butter or margarine. Brown patties on both sides. Add to crockpot. Add onion slices to nonstick skillet and cook until just tender. Scrape pan and add to crockpot. Mix soup mix with water, to taste. Pour over patties in crockpot. Cut button mushrooms in half. Add to crockpot.

Set crockpot on LOW heat and cook 4-5 hours. Stir once or twice during cooking to distribute gravy. Add a bit of gravymaster if desired to give a little deeper brown color. 

Serves 4-5.


BRAISED SHORT RIBS ON BRAZILIAN QUIABO

~Submitted by Angelique, TX

2 pounds beef short ribs
4 cloves garlic (sliced)
1 onion sliced
2 sprigs fresh thyme
2 each Thai Chilis
1 bulb ginger
4 each whole star anise
1 each vanilla bean (split)
3 cup red wine
1 cup balsamic vinegar
2 cups chicken stock
2 cups veal stock

Sweat the onions, garlic, chilis, and ginger and add the other dry ingredients with the wine and vinegar. Be sure to burn off all the alcohol. Season with salt and cool. Once cooled add the short ribs, cover with plastic wrap, and marinate overnight. Remove ribs from marinade strain and reserve. Season Ribs with salt and pepper generously and sear on all sides. Bring marinade to a simmer and add the stocks. Bring to a simmer and skim off any impurities. Add ribs, cover and braise @ 375 degrees for 2 to 2 1/2 hours until meat is fork tender.

Remove ribs from liquid and reduce to glaze consistency.

1 pound okra (sliced and ends removed)
3 each plum tomatoes (diced)
4 tablespoons ginger (minced)
6 cloves garlic (sliced)
1 stalk lemongrass (minced)
2 sprig Rosemary (cleaned and minced)
½ red onion (sliced)
1 medium carrot (diced small)
2 each Thai Chilis (minced)
½ bulb fennel (dice small)
6 sprigs cilantro (chopped)
1 bunch scallions (sliced)
2 cups red wine
1 cup red wine vinegar
4 tablespoons butter

Sweat onion, carrot, chili, garlic, lemongrass, fennel, and rosemary then add tomatoes and okra and season to taste with salt. Add wine and vinegar and stew until okra is tender (approx. 40 minutes) and liquid is incorporated. Finish with cilantro, scallions, and butter.


MICROWAVE FUDGE

~Submitted by Jean, Syracuse, NY

1 pound powdered sugar
1/2 cup cocoa
1 stick butter or margarine
1/4 cup evaporated milk
1/2 cup chopped nuts
1 teaspoon vanilla

Grease a 8 inch square pan with butter or margarine, set aside. Sift powered sugar. Mix powdered sugar and cocoa together, pour into glass dish. Add margarine and milk DO NOT STIR. Heat uncovered on high power for 2 minutes. Stir just to mix. Add nuts and vanilla, stir until blended. Pour into prepared pan, refrigerate for 1 hour. Cut and serve. 

2-3 dozen squares.


CINNAMON TOAST ICE CREAM

~Submitted by Carol, NY

2 cups whole milk
2 (3-inch) cinnamon sticks
5 slices firm white sandwich bread
1/2 stick (1/4 cup) unsalted butter, melted
2 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
6 large egg yolks
1/2 cup granulated sugar
1/4 teaspoon molasses
1 cup heavy cream

Special equipment: an instant-read thermometer; an ice cream maker

Bring milk and cinnamon sticks to a boil in a 2-quart heavy saucepan, then remove from heat and let steep, covered, 30 minutes.

While milk steeps, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Cut 3 slices bread into 1/4-inch cubes and transfer to a bowl. Quarter remaining 2 slices and pulse in a food processor to make bread crumbs. Whisk together butter, brown sugar, and ground cinnamon in another bowl. Drizzle 3 tablespoons butter mixture over bread cubes and stir to lightly coat. Spread in 1 layer in a shallow baking pan. Add bread crumbs to remaining butter mixture and stir to evenly coat. Spread crumbs evenly in another shallow baking pan.

Bake bread cubes and crumbs, stirring occasionally and switching position of pans halfway through baking, until golden brown and crisp, about 25 minutes total. Cool in pans on racks, then transfer bread crumbs to a bowl.

Return milk to a boil, then pour over bread crumbs and let stand 10 minutes. Pour milk through a fine-mesh sieve into saucepan, pressing hard on solids, then discarding them.

Whisk together yolks, granulated sugar, molasses, and a pinch of salt in a bowl. Return milk mixture to a boil and add half to yolk mixture in a slow stream, whisking until combined well. Add yolk mixture in a slow stream to milk in saucepan, whisking, then cook over low heat, stirring constantly, until mixture is thickened and thermometer registers 170 to 175°F (do not let boil).

Remove from heat and immediately stir in cream, then pour custard through fine-mesh sieve into a metal bowl. Quick-chill custard by setting bowl into a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes. Freeze custard in ice cream maker until almost firm. Fold bread cubes into ice cream, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

Cooks' note: Though the toast is crunchiest the first 2 days after it's made, the ice cream keeps 1 week.

Source: Gourmet - August 2006


CHEROKEE BREAD PUDDING

~Submitted by Treva, Eastern TN

2 & 1/2 cups toasted bread cubes
2 & 1/2 cups scaled milk
1 cup butter
1/2 cup sorghum molasses
pinch of salt
2 eggs, beaten
1 tablespoon pure maple syrup

Preheat oven to 350°F. Lightly grease a casserole dish. Pour scalded milk over bread; let stand 5 minutes. Heat sorghum, butter, and salt in a saucepan. Gradually pour over bread mixture. Cool. Gradually pour mixture over eggs. Stir in maple syrup. Pour into casserole dish. Place dish in pan of hot water and bake in oven for 50-60 minutes or until firm.


BASIL GARLIC CHICKEN WITH WILD MUSHROOM MARSALA SAUCE

~Submitted by Angelique, TX

4 skinless chicken breasts
1/2 cup olive oil
1/2 cup julienne Lucinda's brand fresh basil
1 tablespoon minced garlic
pinch of red pepper flakes
juice of one lemon
1 minced shallot
2 tablespoons unsalted butter
1 thinly sliced Portobello mushroom cap
1/2 cup thinly sliced shiitake mushroom caps
1/2 cup chopped oyster mushrooms
1/2 cup dried porcini mushrooms
1 sliced shallot
3 Lucinda's brand fresh thyme sprigs
7 black peppercorns
1 cup red wine
1/2 cup marsala wine
1 cup chicken stock
1/2 cup veal demi glace
1 tablespoon cubed unsalted butter
1 tablespoon chopped Lucinda's brand Italian parsley
salt and black pepper to taste

Basil-Garlic Marinated Chicken Breast:
Combine olive oil, basil, garlic, red pepper flakes, lemon juice, shallots, salt and black pepper. Pour over chicken and marinate for 2 hours. 

Wild Mushroom Marsala Sauce:
Saute mushrooms in butter with salt and pepper. Set aside. Place sliced shallot, thyme sprigs, peppercorns and red wine in a small sauce pan. Reduce until wine is dry. Add marsala and reduce until dry. Add chicken stock and reduce by half. Add demi glace and bring to a low simmer. Remove from heat and quickly whisk cold butter cubes into sauce. Finish with chopped Italian parsley, salt and pepper. Add sautéed mushrooms.

Grill chicken breasts. Pour wild mushroom marsala sauce over chicken. Garnish with fresh basil leaves (optional).

Serves 4


DAVY CROCKET'S PORK SCALLOPS WITH DIJON SAUCE

~Submitted by Ann, Montreal, Quebec, Canada

Serving Size : 6 

1 Tablespoon Vegetable Oil
1 Tablespoon Butter
1 1/2 Pounds Lean Pork Scallops
1/2 Cup Dry White Wine -- Divided
1/2 Cup Chicken Broth
1 Cup Heavy Cream
1 Teaspoon Dijon Mustard
Salt And Pepper -- To Taste

Divide the butter and oil into two large, heavy skillets over medium heat. Arrange the scallops so they do not overlap in the pans. If crowded, they will steam rather than brown. Cook 1 minute or until brown. Transfer to a plate and keep warm. Discard the fat from the skillets. Add half of the wine and broth to each pan. Cook over high heat, scrapping bits from the bottom. Add the rest of the wine and broth and boil until reduced. Remove from heat and whisk in cream and mustard. Pour over pork scallops.

Note: The production of pork has been redesigned so that it is leaner and more tender than what was available in the past, providing a delicate yet flavored meat. I serve this with thinly sliced potatoes roasted in olive oil or wild rice. A selection of vegetables in season completes the plate. For dessert I prefer something simple, such as an apple tart or a chilled poached pear with a light caramel or raspberry sauce on a cloud of hand-whipped cream. 

Source: The All-American Cowboy Cookbook Home Cookin on the Range by Ken Beck and Jim Clark


ZWIEBELSOBE
(Onion Sauce in German)

~Submitted by Tia, Nova Scotia, Canada

My parents used to make this when we were stationed in Germany. I sometimes make it when I want a gravy type sauce. Good with fries.

1 large onion
1/4 cup flour
3 tbsp butter
1 tbsp white wine
2 1/3 cup stock
salt and pepper to taste
pinch of sugar

Process onion until finely chopped. Saute in saucepan with butter until golden brown.

Sprinkle in the flour and cook, stirring constantly, until the flour has turned a pale golden brown. Stir in stock.

Flavour with remaining ingredients and simmer over a gentle heat for 5-10 minutes.



CHOCOLATE DIPPED TOFFEE BITS COOKIES

~Submitted by Treva, Eastern TN

Ingredients 
2-1/4 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 (1 stick) butter or margarine, softened 
3/4 cup granulated sugar 
3/4 cup packed light brown sugar 
1 teaspoon vanilla extract 
2 eggs 
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits 
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates 
2 tablespoons shortening (do not use butter, margarine, spread or oil)

Directions
1. Heat oven to 350 F. Lightly grease cookie sheet.

2. Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits. Drop by rounded teaspoons onto prepared cookie sheet.

3. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

4. Line tray with wax paper. Place chocolate pieces and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and mixture is smooth when stirred.

5. Dip about 1/3 of each cookie into melted chocolate. Shake gently and scrape cookie bottom on edge of bowl to remove excess chocolate. Place on prepared tray. Refrigerate until chocolate is firm, about 30 minutes. Store in cool, dry place with wax paper between layers of cookies. About 4 dozen cookies. 


SWEET LITTLE PIGGIES

~Submitted by Angelique, TX

Pork rinds--I used a half a bag in a mixing bowl
1/2 cube butter, melted
Mixture of 4 packets Splenda and cinnamon

Pour the butter over the rinds, mix well, then sprinkle on the cinnamon-Splenda and mix well. These taste a little like cinnamon sugar elephant ears or the deep fried dough covered in cinnamon-sugar that I used to eat South of The Border! Very good!!!!!!


CLEAR TURNIP SOUP
(Malgun Chang Kuk) 

~Submitted by Tena, MO

1/2 lb lean beef (shoulder, shin or flank)
1 cup cut-up Chinese turnip
1 scallion
1 garlic clove
4 cup beef stock
1 tsp soy sauce
1 tbl salt

Shred the beef into 2-inch lengths. Peel the turnip, cut it into 2-inch pieces, then slice. Cut the scallion into 2-inch lengths and mince the garlic.

Bring the stock to a boil. Add the beef and bring to a boil a second time. Skim off the froth and add the turnip, scallion, garlic, soy sauce and salt. Lower the flame and simmer for 30 minutes.

Variations: For a rich turnip soup, follow the procedure for rich soups. Heat 1 tablespoon sesame oil in a heavy-bottomed pot and brown the meat. Add the turnip, scallion and garlic. Add the soy sauce and salt, then the stock. Bring the soup to a boil. Simmer for 20 minutes.

This recipe yields 4 servings.


SHRIMP DIP

~Submitted by Brenda, AL

Hi Maggie and all a2z friends. I got this recipe from my Mother -in- law years ago.

1 can shrimp soup
8 oz cream cheese, softened
garlic powder to taste
1 to 2 tablespoons lemon juice 

Mix all together. Serve with crackers.


APPLE SCRAPPLE CAKE

~Submitted by Treva, Eastern TN

1 & 1/4 cup vegetable oil 
1 teaspoon salt 
2 cups sugar 
3 cups of flour 
3 eggs 
1 teaspoon vanilla 
1 teaspoon soda 
1 cup raisins 
1 teaspoon cinnamon 
3 cups diced apples 
1 cup of pecans 

Preheat oven to 350 degrees. Cream oil, sugar and eggs. Add soda, salt, flour and cinnamon, which have been sifted together. Fold in apples, nuts, raisins, vanilla. Pour into ungreased tube pan and bake for l hour and 20 minutes. Insert a knife into the center to test for doneness before removing from the oven - should come out clean.

Topping: 1 cup brown sugar, 1/4 cup milk, 1/2 cup butter, l teaspoon of vanilla. Bring to boil for 3 minutes and pour over cake while both are still warm. Cut cake loose from sides of pans and punch holes in top of cake with a fork. Let set 10 minutes, then remove from pan. 


MASCARPONE PUMPKIN MOUSSE

~Submitted by Angelique, TX 

Dish, for those who don't like cream cheese. I have found that I don't like a strong cream cheese flavor in my desserts so I started using mascarpone cheese instead and it works wonderfully. You only need a little bit to get a lot of flavor so not only are you saving calories, you get a lot of cheese out of a small container.

Ingredients:
1 15-oz can of pure pumpkin
about 2-3 tbsp mascarpone cheese (I add it in very slowly and adjust the flavor since it can overwhelm, add more if you really want to bring the flavor out)
about 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
1/2 tsp of extra cinnamon or more (if you like cinnamon like me )
about 6-10 packets of Splenda (really depends on how sweet you like it, adjust to suit your taste)
1/2 tsp vanilla extract (optional)
dash of salt

Mix it all together and it's yummy cold or warmed. To me it tastes just like pumpkin pie.

One of my favorite ways to eat it is with cinnamon almond thins.


PEA, PARMESAN AND MINT FRITTATA

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

6 eggs
1 cup frozen peas, thawed
1 cup grated parmesan cheese
1/4 cup chopped mint
2 green onions, chopped
seasonings to taste
1 tablespoon olive oil 

Break the eggs into a large bowl and whisk lightly using a fork.

Add peas, half the parmesan, mint, onions and seasonings, whisking until well combined.

Heat oil in a medium frying pan. Pour in egg mixture. Cook gently over a medium heat for 4 to 5 minutes or until firm – the top should still be slightly soft.

Sprinkle remaining cheese over the top. Place under a hot grill for about 1 minute or until top is set.

Turn frittata out onto a board. Cut into wedges.

Serve warm or cold with salad. 

Note: you can also add some corn kernels or chopped cooked potato for different flavours.


BACON-CHEDDAR FONDUE

~Submitted by Luanne, FL

I love this with a good crusty Italian bread, but veggies are really great dunked in it. Thinned it might make a good sauce for pasta.

5 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (10 1/2 ounce) can cream of mushroom soup
1 cup milk
1 1/2 pounds sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
3 dashes Tabasco sauce
Parsley

Fry bacon until crisp and brown in 3-quart heavy saucepan. Drain and crumble; set aside.

Add onion and garlic to 1/4 cup drippings; sauté until tender. Do not brown. Add soup; slowly stir in milk, over medium heat; blend until smooth. Add cheese, a little at a time, stirring until melted. Add bacon, reserving some for garnish. Add Worcestershire sauce, mustard and Tabasco sauce. Pour into fondue pot and keep warm. Garnish with bacon and parsley. If mixture becomes too thick, stir in a little hot milk.

You get about 5 cups.


OLD-FASHIONED AU GRATIN POTATOES

~Submitted by Treva, Eastern TN

1/2 teaspoon salt 
Dash of Pepper 
1/4 teaspoon dill 
4 cups potatoes, diced 
1 medium onion, diced 
1/4 lb. Cheddar cheese, grated 
2 tablespoons flour 
2 tablespoons butter 
2 cups milk

Preheat oven to 375 degrees. Grease a one quart baking dish. 

In a small bowl combine the salt and pepper with the dill. Arrange the diced potatoes and onion in the bottom of the baking dish. Add a portion of the Cheddar cheese. Sprinkle a pinch of the flour over the top. Sprinkle a pinch of the seasonings over the flour. Dot with butter. Continue layering with the potatoes, onion, cheese, flour and seasonings. 

Heat milk but do not boil. Pour warmed milk over the top of the potatoes. Cover and bake at 375 degrees for 30 minutes. Uncover the potatoes and continue to bake for 15 minutes. 


CHICKEN FLORENTINE PANINI

~Submitted by Angelique, TX

1 10-oz. can refrigerated pizza crust dough
1 9-oz. pkg. frozen spinach
1/4 cup light mayonnaise
1 garlic clove, minced
1 Tbsp. olive oil
1 cup chopped red onion
1 Tbsp. sugar
1 Tbsp. vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 tsp. dried Italian seasoning
1 garlic clove, minced
4 4" slices provolone cheese

Heat oven to 375°F. Unroll dough and place in ungreased 15x10x1-inch baking pan. Press out dough to edges of pan, beginning at the center. Bake at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.

Meanwhile, cook spinach as directed on package. Drain well and squeeze dry with paper towels.

In small bowl, combine mayonnaise and 1 of the garlic cloves, mix well, and refrigerate.

In small saucepan, heat oil over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.

To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.

Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.

Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon reserved mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.

Heat large cast iron skillet over medium-high heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook 4 to 6 minutes or until crisp and heated, turning once.

Cut each warm sandwich into quarters.

8 sandwiches; 4 servings

That's it! I have to say, this is very inventive. I have never seen refrigerated pizza dough being grilled before. What a good idea!

Source: Pillsbury Bake-Off Website


SLOPPY JOES
(crockpot)

~Submitted by Judy, MI

1-1/2 lbs. extra lean ground beef 
1/2 cup onion, minced 
1/2 cup chopped celery 
1/2 medium green pepper, chopped 
1 Tbs. Worcestershire sauce 
1/2 cup ketchup 
1 clove garlic, minced 
1 tsp. salt 
3/4 cup water 
1/8 tsp. pepper 
1/2 tsp. paprika 
6 oz. can tomato paste 
2 Tbs. vinegar 
2 tsp. brown sugar 
1 tsp. dry mustard 

Brown ground beef and drain. Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours or high 3-4 hours. Serve on buns or over mashed potatoes, pasta or rice. 


BROCCOLI CASSEROLE
(Aunt Jane's)

~Submitted by Leasa, IA

1 stick butter, melted
1 sleeve plus 1/4 Ritz crackers, crushed
3 boxes frozen chopped spinach
1/2 lb Velveeta cheese

Cook broccoli as directed, drain and cool. Mix together cracker crumbs and melted butter. Slice the Velveeta.

Layer in casserole dish in this order:
cracker mix
broccoli
cheese
broccoli
cracker mix
cheese

Bake at 350 ° until cheese melts, about 40 mins.


APPLESAUCE SALAD

~Submitted by Treva, Eastern TN

1 can unsweetened applesauce
1/2 cup diced celery
1/2 cup chopped pecans
1 pkg orange Jell-O
3 Tbsp. red hots
1 cup boiling water 

Melt red hots in 1 cup boiling water. Pour over Jell-O and stir until dissolved. Let stand until slightly set. Add applesauce, celery and pecans. Refrigerate until firm. 


14 CARAT CAKE

~Submitted by Angelique, TX

My friends think this is the Best Carrot Cake in the world. From Farm Jounal's BEST Recipes. It is great!!

2 Cups sifted flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 Cups sugar
1 1/2 Cups salad oil
4 eggs
2 Cups finely shredded pared carrots
1 (8-1/2 oz) can crushed pineapple, drained
1/2 c. chopped nuts
1 (3 1/2 oz) can flaked coconut
Cream cheese frosting (follows)

Sift first 5 ingredients together. Add sugar, oil and eggs. Beat medium speed electric mixer 1 minute.

Stir in carrots, pineapple, walnuts and coconut.

Turn into 3 greased and floured -9-in cake pans. Bake 350º oven 40 minutes or till cake tests done.

Cool on racks. Prepare frosting. Fill layers and frost top and sides of cake.

Frosting
1/2 c. butter (or margarine)
1 (8-oz) pkg cream cheese
1 tsp. vanilla
1 (1 lb.) box confectioners sugar

Cream first 3 ingredients on medium speed. Add confectioners' sugar, beating well until smooth and creamy. If mixture is too thick to spread add a little milk.


SPICED APPLESAUCE COUNTRY LOAF

~Submitted by Larry Holmes, Ontario, Canada

1/2 cup unsalted butter
2 tablespoons fancy molasses
2 tablespoons golden corn syrup
3 tablespoons dark brown sugar, packed
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1/3 cup 2% milk, warmed
1 cup applesauce
1 teaspoon baking soda
2 tablespoons ground almonds
1 cup lightly toasted walnut pieces

Preheat oven to 350 degrees F. and grease a 9x5x3-inch loaf pan

Melt butter, molasses, corn syrup and sugar until fluid and remove from heat. Stir together flours, baking powder, spices and salt and blend into butter mixture. Stir in eggs. In a separate cup, stir milk, apple sauce, baking soda and ground almonds and add to batter. Stir in walnuts.

Scrape batter into prepared pan and bake for 45 to 50 minutes, until a tester inserted in the center of cake comes out clean. Allow loaf to cool 15 minutes, then turn out to cool completely.

Serves 12.


COUNTRY FRENCH PORK CHOPS

~Submitted by Barbara, Chula Vista, CA

Serves 4.

4 bone in rib or center cut pork chops, about 1 inch thick
Salt and pepper
2 teaspoons vegetable oil
3/4 cup low sodium chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/2 cup pitted prunes, chopped coarse
1/2 cup pitted green olives, chopped coarse
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley

Pat pork chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium high heat until just smoking. Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side. Transfer chops to plate and cover lightly with foil.

Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon. Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes. Whisk in butter and parsley and season with salt and pepper to taste.

Reduce heat to medium low and return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant read thermometer), about 3 to 5 minutes. Transfer chops to platter and spoon sauce over them. Serve.

Source: Advertisement for Cook's Country.


PEANUT BUTTER GRANOLA

~Submitted by Treva, Eastern TN

2/3 Cup Creamy Peanut Butter
2/3 Cup honey
1/2 Tsp. ground cinnamon
1 Tsp. vanilla
4 Cups uncooked rolled oats
1 Cup raisins
1 Cup peanuts
1/2 Cup dried figs snipped

Preheat oven to 300 degrees F. In a small saucepan, combine peanut butter, honey and cinnamon. Heat thoroughly. 

Remove from heat and stir in vanilla. Place oats in a large, shallow roasting pan or a 15 x 10 x 1-inch baking pan. 

Pour warm peanut butter mixture over oats and stir gently until oats are coated. Spread evenly in pan. Bake in a 300 degrees F oven for 30 to 40 minutes stirring occasionally. Turn off oven.

Meanwhile, in a small bowl, cover raisins in boiling water. Let stand for 10 minutes. Drain well. Stir raisins, nuts and figs into baked mixture. Return to oven and let dry 1 & 1/2 hours stirring occasionally. 

Store in covered containers.

Makes: 8 Cups


BAKED STUFFED RAVIOLI

~Submitted by Angelique, TX

A delicious blend of flavors baked all together in this easy casserole.

Cooking Method: Bake
Prep Time: 10
Cooking Time: 20-30 minutes
Makes: 6 raviolis each plus sauce

Ingredients
1 can (26 ounces) Hunt's Garlic & Herb Spaghetti Sauce
16 frozen meatballs (1/2 ounce each), cooked, quartered
PAM Original No-Stick Cooking Spray
1 package (24 ounces) frozen cheese-filled ravioli, cook as directed
1 cup shredded Mozzarella cheese, (4 ounces)
chopped fresh basil leaves

Directions
Preheat oven to 350°F.

Cook spaghetti sauce and meatball pieces in medium saucepan over medium heat until hot, stirring occasionally.

Coat 13-inch by 9-inch glass baking dish with cooking spray. Place ravioli in an even layer into pan; ladle sauce and meatballs over top.

Sprinkle with cheese; cover with foil.

Bake for 20 minutes, or until cheese melts. Garnish with basil; serve.

Source: ConAgraFoods.com


RAISIN SAUCE FOR HAM

~Submitted by Brenda, AL

Below is a very good sauce for ham of any kind. Baked fried or grilled.

1/2 cup brown sugar
2 Tablespoons cornstarch
1 teaspoon dry yellow mustard
1 1/4 cups water
2 Tablespoons lemon juice
1 cup raisins

Mix sugar and cornstarch and mustard in saucepan. Gradually stir in water and lemon juice. Cook over medium heat until mixture boils. Boil and stir 1 minute. Serve over ham slices.

ORIENTAL MUSHROOM & TOFU DE-LITE

~Submitted by Jean, Syracuse, NY

1 8 oz. Portabella mushrooms
1 8 oz. Shitake mushrooms
1 8 oz. Button mushrooms
1 lg. onion sliced in rings
4 cloves garlic
2 tbls. olive oil
1 1/2 tsps. dried dill weed
1 tsp. salt
1/4 tsp. pepper
8 oz. soft tofu (drained)
1 cup sour cream (low fat)
2 tbls. all purpose flour
2 tbls. grated orange peel
6 cups linguini
3/4 cup skim milk
1/2 yellow pepper (sliced)

1. Heat oil in a wok or large saute pan over medium high heat. Cook onion, garlic, mushrooms (reserving a few mushroom slices) in oil for 10 minutes, stirring often, until tender. Stir in dill weed, salt & pepper.

2. As mushrooms are cooking, place tofu, sour cream, milk and flour in blender. Cover and blend on medium until smooth. Stir tofu mixture over mushroom mixture and cook over medium heat, stirring constantly
until mixture is thickened.

3. Place this entire mixture over hot cooked linguini, sprinkle orange peel.

4. Saute yellow pepper and reserved mushroom slices in a bit of oil until tender. Dot the top of de-lite with these slices.

5. For added color place a few orange slices on platter just before serving.

Makes 6 Servings
Per Serving: 385 calories; Fat 13 grams; Chol. 80 mg.; Sodium 430 mg.; Carb. 51 grams; Protein 17 grams


BACONY BARLEY SALAD WITH MARINATED SHRIMP

~Submitted by Maggie, TX

Here's a great example of how to cook a healthy dish in minutes -- simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you've got dinner (or a hearty potluck dish) in no time flat. 

Makes 4 servings, 1 3/4 cups each 
Active Minutes: 40 
Total: 40 minutes 

3 strips bacon, chopped 
1 1/2 cups water 
1/2 teaspoon salt 
2/3 cup quick-cooking barley 
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, coarsely chopped 
1/3 cup lime juice 
2 cups cherry tomatoes, halved 
1/2 cup finely diced red onion 
1/2 cup chopped fresh cilantro 
2 tablespoons extra-virgin olive oil 
Freshly ground pepper to taste 
1 avocado, peeled and diced 

Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat. 

Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes. 

Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. 

Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.

To Make Ahead: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving. 

Per Serving: 393 calories; 18 g fat (3 g sat, 11 g mono); 228 mg cholesterol; 30 g carbohydrate; 31 g protein; 7 g fiber; 671 mg sodium. 

Nutrition Bonus: Vitamin C (50% daily value), Fiber (29% dv), Iron (25% dv), Folate (15% dv). 

Source: The Eating Well Healthy in a Hurry Cookbook by Jim Romanoff and The Editors of Eating Well


BLUEBERRY SORBET

~Submitted by Jean, Syracuse, NY

4 cups fresh or thawed, frozen blueberries
1 can (6 ounces) frozen apple juice concentrate

In the container of a food processor or blender, combine blueberries and apple juice concentrate; whirl until liquefied. Pour into an 11 x 7-inch baking pan. Cover and freeze until firm around the edges, about 2 hours. With a heavy spoon, break frozen mixture into pieces. Place mixture in a processor or blender container; whirl until smooth but not completely melted. Spoon into a 9 x 5-inch loaf pan; cover and freeze until firm. Serve within a few days.

Yield: 6 portions, 4 cups
Per portion: 112 calories, 1 gram protein, 1/2 gram fat, 28 grams carbohydrate

PINEAPPLE GARLIC PORK CHOPS 

~Submitted by Jean, Syracuse, NY

4 boneless pork top loin chops, trimmed of fat, cut 1 inch thick
1 cup unsweetened pineapple juice
2 Tbsp brown sugar
1/2 tsp dried rosemary leaves, crushed
1 clove garlic, crushed

1. Combine pineapple juice, sherry, brown sugar, rosemary, and garlic.

2. Place chops and marinade in plastic bag or shallow dish. Close bag securely or cover dish and marinate in refrigerator overnight, turning pork occasionally.

3. Remove chops from marinade, reserving marinade. Place chops on rack in broiling pan so surface of meat is 4 to 5 inches from heat. Broil 11 to 13 minutes, turning and basting once with marinade. 

Makes 4 servings


BANANA-KIWI SALAD

~Submitted by Treva, Eastern TN

Put away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.

2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon minced shallot
2 teaspoons rice vinegar
1 teaspoon honey
1/4 teaspoon salt
Pinch of cayenne pepper, or to taste
4 kiwis, peeled and diced
2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices
1/2 cup diced red bell pepper
2 tablespoons thinly sliced fresh mint
2 tablespoons chopped cashews, toasted (see Tip)

Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.

4 Servings
Per serving: 170 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 30 g carbohydrate; 3 g protein; 5 g fiber; 151 mg sodium.
Nutrition bonus: Vitamin C (190% daily value), Fiber (20% dv), Potassium & Vitamin A (15% dv).
1 & 1/2 Carbohydrate Servings
Exchanges: 2 fruit, 1 fat

Tip: To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.



SPINACH LASAGNA

~Submitted by Jean, Syracuse, NY

Prep Time: 25 min
Total Time: 1 hr 20 min
Makes: 9 servings

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese 
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained 
3 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided 
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided 
2 eggs, beaten 
1 jar (26 oz.) spaghetti sauce, divided 
9 lasagna noodles, cooked, drained

PREHEAT oven to 350°F. Mix cottage cheese, spinach, 2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese and eggs. 

LAYER 1 cup of the spaghetti sauce, 3 lasagna noodles and 1/2 of the cottage cheese mixture in 13x9-inch baking dish. Repeat layers. Top with remaining 3 noodles, sauce, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. 

BAKE 45 minutes. Let stand 10 minutes before serving. 

KRAFT KITCHENS TIPS 
Round Out The Meal 
Serve with a crisp, mixed green salad, a whole-wheat roll and fresh fruit for dessert.

Great Substitute 
Substitute BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Cottage Cheese for the low fat cottage cheese.

NUTRITION INFORMATION 
Nutrition (per serving)
Calories 310 Total fat 12g Saturated fat 6g Cholesterol 75mg Sodium 900mg Carbohydrate 26g Dietary fiber 3g Sugars 6g Protein 24g 
Vitamin A 70% DV Vitamin C 25% DV Calcium 70% DV Iron 15% DV

Source: Kraft Kitchens

LEMON PEPPER CHICKEN AND VEGETABLES PACKETS FOR TWO

~Submitted by Jean, Syracuse, NY

2 sheets (12 x 18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum
2 boneless, skinless chicken breast halves (1/2 to 2/3 lb.)
1 small yellow squash, cut in thin strips
1/2 medium green bell pepper, cut in thin strips
1/2 jar (7 oz.) roasted red peppers, chopped
2 tablespoons liquid lemon pepper marinade
1/4 teaspoon lemon pepper seasoning

Preheat grill to medium-high or oven to 450 degrees F. 

Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with yellow squash, green pepper and roasted peppers. Pour lemon pepper marinade over vegetables; sprinkle with lemon pepper. 

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. 

Grill 10 to 12 minutes in covered grill or bake 18 to 20 minutes on a cookie sheet in oven.

Servings: 2

Source: Reynolds Kitchens 


CORNISH HEN WITH BULGUR-BACON STUFFING

~Submitted by Angelique, TX

Start to Finish 2 hrs, 10 min

Use this recipe when you need a special occasion dinner for two.

1 slice bacon, chopped
1 small onion, chopped (1/4 cup)
1/4 cup water
1 teaspoon chicken bouillon granules
3 tablespoons uncooked bulgur
1/4 cup shredded zucchini
1/4 cup chopped fresh mushrooms
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1 Rock Cornish hen (1 1/2 lb)
1 tablespoon butter or margarine, melted

1. In 1-quart saucepan, cook bacon and onion over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. In same saucepan, heat water and bouillon granules to boiling. Stir in bulgur; remove from heat. Cover and let stand 15 minutes. Stir in bacon mixture, zucchini, mushrooms and thyme.

2. Heat oven to 350°F. Fill body cavity of hen with stuffing. Fasten opening with skewer. Place hen, breast side up, on rack in shallow roasting pan. Place meat thermometer in thigh muscle so tip does not touch bone. Brush with some of the butter. 

3. Bake uncovered 1 hour to 1 hour 15 minutes, brushing occasionally with remaining butter, until thermometer reads 180°F and juices are no longer pink when center of thigh is cut.

4. Remove stuffing from body cavity. Cut hen in half along backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing

Source: Betty Crocker


OMELET WITH MIXED GREENS AND CILANTRO

~Submitted by Jean, Syracuse, NY

5 large eggs
1 tablespoon unsalted butter
2 ounces grated Cheddar cheese
1 handful (about 1/2 cup or 1 1/2 ounces) chopped mustard greens
1 handful (about 1/2 cup or 1 1/2 ounces) chopped arugula
1/4 cup chopped fresh cilantro
3 scallions, minced
3 shiitake mushrooms, diced
Salt and freshly ground pepper to taste

Break the eggs into a medium bowl and mix well.

Heat the butter in a 10-inch nonstick frying pan (see note) and swirl it around to coat the bottom. Carefully pour the eggs into the pan and turn the heat to medium-high. Sprinkle the cheese on one half of the omelet 2 inches from the edge.

When the eggs are cooked on the bottom and around the edge but still a bit liquid in the middle, arrange the mustard greens, arugula, cilantro, scallions and shiitake mushrooms on top of the cheese. Gently fold one half of the egg mass on top of the other half. Remove from the heat and let steam for 3 to 5 minutes, until the greens are wilted. Then return to the heat for 1 to 2 minutes to make sure the omelet is warmed through.

Season with salt and pepper and serve immediately.

"The omelet tastes best with absolutely fresh herbs and vegetables steamed in a thin layer of egg in a minimal amount of oil. You can substitute spinach, dill, basil or parsley for the herbs and bitter greens and tomatoes for the mushrooms. Serve the omelet alone for brunch, or with fresh salsa and bread for lunch."

Makes 2 to 3 servings.

CILANTRO CHICKEN AND RICE

"Chicken, beans, corn, and rice are cooked together in a tomato-based sauce flavored with cilantro. Simple to make because you use only one skillet!"

Prep Time: 20 Minutes. 
Cook Time: 40 Minutes. 
Ready In: 1 Hour.

Ingredients:
1/4 cup olive oil
8 skinless, boneless chicken breast halves 
1/2 cup all-purpose flour
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 cups chicken broth
1 (10 ounce) package yellow rice
1 (28 ounce) can stewed tomatoes
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chile peppers, drained
3/4 cup coarsely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cayenne pepper 

Directions:
1. Heat the olive oil in a large skillet over medium heat. Dredge chicken in flour to coat. Place chicken in the skillet, and cook just until browned on all sides; set aside. 

2. Stir onion, bell pepper, and garlic into the skillet. Cook 5 minutes, until tender. Pour in chicken broth. Mix in the yellow rice, stewed tomatoes, pinto beans, black beans, corn, diced green chile peppers, and cilantro. Season with salt, pepper, and cayenne pepper. Bring to a boil. Return chicken to skillet. Reduce heat to low, cover, and simmer 30 minutes, until rice is tender and chicken juices run clear. 

Nutrition Info:
Servings Per Recipe: 8 
Amount Per Serving 
Calories: 509 
Total Fat: 11.2g 
Cholesterol: 61mg 
Sodium: 1992mg 
Total Carbohydrates: 69.5g 
Dietary Fiber: 9.8g 
Protein: 35.2g 

Source: Randall's Store recipe card


PEACHES AND CREAM PIE

A friend of mine shared this recipe with me. Thanks, Janelle!

3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
1/2 cup milk 1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
<>
1 tablespoon white sugar
1 teaspoon ground cinnamon 

Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan. 

In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. 

In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. 

Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.


CHICKEN BREASTS STUFFED WITH APPLE AND GOAT CHEESE

This is a great dish to prepare ahead, refrigerate, and then bring to room temperature when ready to cook. This works really well when you are having company on Friday night after a long day at work. You will receive rave reviews (and your guests will wonder why they didn't see the catering truck when they pulled up to your house!). Personally, I enjoy recipes that I can prepare on my day off and serve on work days. I've kept this covered in fridge for two days with no problems. I work quickly so the chicken stays cold, then refrigerate covered.

Serves: 6

INGREDIENTS:
6 large boneless, skinless chicken breast halves (about 2 pounds)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
3 ounces goat cheese
1 teaspoon finely grated lemon rind
1 large firm apple, peeled, cored, and shredded
All-purpose flour for dusting
1 large egg
1 1/3 cups fresh bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
2 tablespoons olive oil

DIRECTIONS:
1. Place chicken breasts on a large sheet of waxed paper; cover with another sheet of waxed paper. Pound breasts to a 1/4-inch thickness. Remove the top sheet of waxed paper and season with the pepper and salt. 

2. Combine the goat cheese, lemon rind, and apple. Divide apple mixture among the chicken breasts and spread the mixture evenly over half the surface of each breast. Fold each breast in half and press the edges together, forming a pocket. 

3. Sprinkle the flour onto a sheet of waxed paper. In a small bowl, combine the egg and 1 tablespoon water. In a shallow bowl, combine the bread crumbs and Parmesan cheese. Dust each breast lightly with flour and dip into egg mixture, moistening all surfaces. Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate. When ready to cook, bring the chicken to room temperature.) 

4. In a large, heavy skillet, heat butter and oil over medium heat. Add chicken; cook until browned and cooked through, about 7 to 8 minutes per side. Drain on paper towels and serve. 

Nutrition information per serving: 455 calories, 23 g fat, 514 mg sodium, 52 g protein, 159 mg cholesterol, 9 g carbohydrates, 1 g dietary fiber.

Source: Country Living Magazine


POTATO-LEEK SOUP

This comes from California Pizza Kitchen in Los Angeles, CA. It was featured in Good Housekeeping Magazine.

Yields: About 8 cups or 8 first-course servings
Prep Time: 15 minutes
Cook Time: About 25 minutes

INGREDIENTS:

3/4 pound leeks (about 2 large)
1 pound baking potatoes (about 2 medium), peeled and cut into 1/2-inch chunks
2 teaspoons kosher salt
3/4 teaspoon dried oregano 
3/4 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 bay leaf
2 tablespoons extra virgin olive oil
1 teaspoon soy sauce
1 1/3 cups chicken broth
1 1/2 cups half-and-half or light cream 
1/2 cup heavy or whipping cream
2 tablespoons very thinly sliced green onion (green part only)

DIRECTIONS:

1. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. Transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed. 

2. In 4-quart saucepan, combine potatoes, salt, oregano, thyme, pepper, bay leaf, half of leeks, and 3 cups water; cover and heat to boiling over high heat. Reduce heat to low; cook 5 minutes or until potatoes are very tender. Discard bay leaf. 

3. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add remaining leeks and cook 10 to 12 minutes or until leeks are tender, stirring frequently. Stir in soy sauce and cook 1 to 2 minutes or just until leeks are evenly browned, stirring constantly. Transfer leek mixture to saucepan with potato mixture; stir in broth. 

4. In batches, ladle potato mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture. 

5. Return puree to same saucepan; stir in half-and-half and heavy cream. Heat soup over low heat just until heated through, stirring occasionally (do not boil). Serve soup hot, or cover and refrigerate at least 4 hours or up to 24 hours to serve chilled later. Sprinkle soup with sliced green onion to serve.

NUTRITIONAL INFORMATION:
Calories: 210
Total Fat: 15
Saturated Fat: 7
Cholesterol: 37
Sodium: 710
Carbohydrates: 18
Fiber: 2
Protein: 3

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