A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Yes, I know... it is Thursday and this comes to you really late. It would take a lot more time and space than I have here to explain all that has been going on so I'll just say that I've been really busy. I wish it was with fun stuff, like Christmas shopping and decorating. However, its been with yucky things.

I sure hope you find a few minutes to participate in the current Monthly Theme topic of Promised Recipes. We all have recipes that we've snagged along the way that we have promised ourselves (or our family) to prepare someday. Why not let someone else try a recipe that you thought was so good that you clipped it from a newspaper or magazine, or sampled at a friend's house? We're even opening up the doors for folks to write back and tell you what they think of your recipe! How's that for service? 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.

As crazy as things have been around here lately, finding some goodies for this issue was a bright spot for me. Please join me in thanking the following for their help:

Patricia, Charlevoix, MI
Johnny, LA
Hal, OH
Lisa H., Belmont, NC
Rusty, FL
Johnny, LA
Shirley, WA State
Donna, Elkhorn, WI
Treva, Knoxville, TN
Tracey L., Newmarket, Ontario, Canada
Larry Holmes, Toronto, Canada
Aafrin, Pune, India
Dorie, IL
Lou, FL
Leasa, IA
Marty B., Tell City, IN
Mary S., Nashville, TN
Mary H., Montreal, Canada

We'll see you here again on Sunday, with a very special issue from your friends at our a2z QT, God willing.

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Free Rice

Shared by Mary H., Montreal, Canada

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

I will honor Christmas in my heart, and try to keep it all the year. 
~ Charles Dickens

Shared by Patricia, Charlevoix, MI

Dear Santa, 

I've been a good mom all year. I've fed, cleaned and cuddled my children on demand, visited the doctor's office more than my doctor and sold sixty-two cases of candy bars to raise money to plant a shade tree on the school playground. I was hoping you could spread my list out over several Christmases, since I had to write this letter with my son's red crayon, on the back of a receipt in the laundry room between cycles, and who knows when I'll find any more free time in the next 18 years. 

Here are my Christmas wishes: 

I'd like a pair of legs that don't ache (in any color, except purple, which I already have) and arms that don't hurt or flap in the breeze, but are strong enough to pull my screaming child out of the candy aisle in the grocery store. 

I'd also like a waist, since I lost mine somewhere in the seventh month of my last pregnancy. If you're hauling big ticket items this year I'd like fingerprint resistant windows and a radio that only plays adult music, a television that doesn't broadcast any programs containing talking animals, and a refrigerator with a secret compartment behind the crisper where I can hide to talk on the phone. 

On the practical side, I could use a talking doll that says, "Yes, Mommy" to boost my parental confidence, along with two kids who don't fight and three pairs of jeans that will zip all the way up without the use of power tools. I could also use a recording of Tibetan monks chanting "Don't eat in the living room" and "Take your hands off your brother," because my voice seems to be just out of my children's hearing range and can only be heard by the dog. 

If it's too late to find any of these products, I'd settle for enough time to brush my teeth and comb my hair in the same morning, or the luxury of eating food warmer than room temperature without it being served in a Styrofoam container. If you don't mind, I could also use a few Christmas miracles to brighten the holiday season. Would it be too much trouble to declare ketchup a vegetable? It will clear my conscience immensely. It would be helpful if you could coerce my children to help around the house without demanding payment as if they were the bosses of an organized crime family. 

Well, Santa, the buzzer on the dryer is calling and my son saw my feet under the laundry room door. I think he wants his crayon back. Have a safe trip and remember to leave your wet boots by the door and come in and dry off so you don't catch cold. Help yourself to cookies on the table but don't eat too many or leave crumbs on the carpet.

Yours Always, 
MOM... 

P.S. One more thing...you can cancel all my requests if you can keep my children young enough to believe in Santa.


SANTA'S SECRET WISH

Shared by Pam H., OH

On Christmas Eve, a young boy with light in his eyes
Looked deep into Santa's...to Santa's surprise
And said as he sat on Santa's broad knee,
"I want your secret. Tell it to me."

He leaned up and whispered in Santa's good ear
"How do you do it...year after year?"
"I want to know how, as you travel about,
Giving gifts here and there, you never run out.

How is it, dear Santa, that in your pack of toys
You have plenty for all of the world's girls and boys?
Stays so full, never empties, as you make your way
around the whole world...the reindeer pulling your sleigh.

From rooftop to rooftop, to homes large and small,
From nation to nation, reaching them all?"
And Santa smiled kindly and said to the boy,
"Don't ask me hard questions. Don't you want a toy?"

But the child shook his head, and Santa could see
That he needed the answer. "Now listen to me,"
He told that small boy with the light in his eyes,
"My secret will make you sadder and wise.

"The truth is that my sack is magic. Inside
It holds millions of toys for my Christmas Eve ride.
But although I do visit each girl and each boy,
I don't always leave them a gaily wrapped toy.

Some homes are hungry, some homes are sad,
Some homes are desperate, some homes are bad.
Some homes are broken, and the children there grieve.
Those homes I visit, but what should I leave?

"My sleigh is filled with the happiest stuff,
But for homes where despair lives, toys aren't enough.
So, I tiptoe in, kiss each girl and boy,
And I pray with them that they'll be given the joy...

Of the spirit of Christmas, the spirit that lives
In the heart of the dear child who gets not, but gives.
"If only God hears me and answers my prayer,
When I visit next year, what I will find there

Are homes filled with peace, and with giving, and love
And boys and girls gifted with light from above.
It's a very hard task, my smart little brother,
To give toys to some, and to give prayers to others.

But the prayers are the best gifts, the best gifts indeed,
For God has a way of meeting each need.
"That's part of the answer. The rest, my dear youth,
Is that my sack is magic. And that is the truth.

In my sack I carry on Christmas Eve day
More love than a Santa could ever give away.
The sack never empties of love, or of joys
`Cause inside it are prayers...and hope...not just toys.

The more that I give, the fuller it seems,
Because giving is my way of fulfilling dreams.
And do you know something? You've got a sack, too.
It's as magic as mine...and it's inside of you.

It never gets empty...it's full from the start.
It's the center of lights...and love...it's your heart.
And if on this Christmas, you want to help me,
Don't be so concerned with the gifts beneath your tree.

Open that sack called your heart...and share
Your joy...your friendship...your wealth...your care."
The light in the small boy's eyes was glowing.
"Thanks for your secret. I've got to be going."

"Wait, little boy," said Santa, "Don't go!
Will you share? Will you help? Will you use what you know?"
And just for a moment the small boy stood still,
Touched his heart with his small hand and whispered..."I will!"

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!

LEGENDS OF THE CHRISTMAS TREE
By Susanna Duffy

Shared by Johnny, LA

The Christmas tree is a much loved symbol instantly calling up images of gifts and family jollity. There are many beautiful connections to ancient traditions. Egyptian and Roman customs, early Christian practices and Victorian nostalgia are all combined in our modern Christmas tree.

The Greek Fir is commonly used as a Christmas tree. Ancient Greeks called the tree "Pitys" and, together with the pine-tree, it was sacred to Pan. Legend tells us Pan was once in love with a nymph called Pity, as was the god of the North wind. Pity chose Pan and the wind god, insulted and humiliated, blew her over a gorge to her death. Pan found her lifeless body and turned her into his sacred Fir-tree. Ever since, whenever the North wind blows, you can Pity crying and her tears are the droplets of pitch that leak from the fir-cones every autumn.

Since ancient times, evergreen trees have been revered as a representation of sexual potency and fertility, and played an important role in Winter Celebrations. Perhaps the Christmas tree is a watered-down version of the Scandinavian Yggdrasil, the Great Tree of Life. In Northern Europe the evergreen was a reminder that the long dark nights of Winter would end and the green of Spring would return. For Saturnalia, Romans would decorate their trees with suns, candles and small pieces of metal and today we still carry trees into our homes and adorn them.

During the winter solstice, Egyptians carried green palms into their homes to symbolize the triumph of life over over death. Living trees in large tubs were brought into homes during the old German feast of Yule. Prince Albert, husband and Consort of Queen Victoria, carried on this German tradition by adorning a tree with candles, candies, fruits and gingerbread. Although generally adverse to anything German in origin, the English public held great affection for their Queen and soon adopted the custom for themselves.

Some say the Christmas Tree has evolved from Paradise Plays. From the eleventh century, these popular religious plays were performed outdoors and in churches. It told the story of the creation of Adam and Eve, their sin, and their banishment from Paradise. The only prop on stage was the "Paradise tree," a fir tree adorned with apples. From this tree, at the appropriate time in the play, Eve would take the fruit, eat it, and give it to Adam.

One legend tells of St. Boniface who encountered some German pagans about to sacrifice a child at the base of an Oak tree. He cut down the Oak to prevent the sacrifice and a Fir tree grew in its place. St Boniface told the pagans that this was the Tree of Life and represented the Christ.

Another delightful legend is told of the time the Holy family was pursued by the soldiers of Herod, when many plants offered to provide them with shelter. One such plant was the Pine tree. With Mary too weary to travel any longer, the family stopped at the edge of a forest to rest and a gnarled old Pine grown hollow with the years invited them to rest within its trunk. Then, it closed its branches down, keeping the family safe until the soldiers had passed by. As they left, the Christ Child blessed the Pine and the imprint of his tiny hand was left forever in the tree's fruit...the Pine cone. If a cone is cut lengthwise, the hand may still be seen.

Martin Luther also features in the legends of the Christmas Tree. Late one night the founder of the Protestant religion was taking a stroll through the woods. The sky was clear and many stars were shining through the branches of the trees, giving the impression of twinkling lights. Luther was so captivated and inspired by the beautiful brilliance of the sight that he cut down a small evergreen and brought it home. He recreated the stars by placing candles upon the tree's branches to imitate their radiance and presented it to his children.

Whatever legend pleases you, make sure to pass on the story when you gather around your own Christmas tree.

Susanna Duffy is a Civil Celebrant, grief counselor and mythologist. She creates ceremonies and Rites of Passage for individual and civic functions, and specializes in celebrations for women. http://celebrant.yarralink.com

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

Promised Recipes

Here's the scoop on the current theme:

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

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name for posting (name and location required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews in an issue.

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

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Promised Recipes. We will collect them the remainder of this month and post them on the first Sunday of November. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

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

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

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Promised Recipes.
Please use this email link for all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues

The theme issue for Promised Recipes has a deadline of December 31, 2007, and will be posted on January 6, 2008.

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

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

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

Holiday Eating Tips

Shared by Hal, OH

1. Avoid carrot sticks. Anyone who puts carrots on a holiday buffet table knows nothing of the Christmas spirit. In fact, if you see carrots, leave immediately. Go next door, where they're serving rum balls.

2. Drink as much eggnog as you can. And quickly. Like fine single- malt scotch, it's rare. In fact, it's even rarer than single-malt scotch. You can't find it any other time of year but now. So drink up! Who cares that it has 10,000 calories in every sip? It's not as if you're going to turn into an eggnog-aholic or something. It's a treat. Enjoy it. Have one for me. Have two. It's later than you think. It's Christmas!

3. If something comes with gravy, use it. That's the whole point of gravy. Gravy does not stand alone. Pour it on. Make a volcano out of your mashed potatoes. Fill it with gravy. Eat the volcano. Repeat.

4. As for mashed potatoes, always ask if they're made with skim milk or whole milk. If it's skim, pass. Why bother? It's like buying a sports car with an automatic transmission.

5. Do not have a snack before going to a party in an effort to control your eating. The whole point of going to a Christmas party is to eat other people's food for free. Lots of it. Hello?

6. Under no circumstances should you exercise between now and New Year's. You can do that in January when you have nothing else to do. This is the time for long naps, which you'll need after circling the buffet table while carrying a 10-pound plate of food and that vat of eggnog.

7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don't budge. Have as many as you can before becoming the center of attention. They're like a beautiful pair of shoes. If you leave them behind, you're never going to see them again.

8. Same for pies. Apple. Pumpkin. Mincemeat. Have a slice of each. Or, if you don't like mincemeat, have two apples and one pumpkin. Always have three. When else do you get to have more than one dessert-Labor Day?

9. Did someone mention fruitcake? Granted, it's loaded with the mandatory celebratory calories, but avoid it at all cost. I mean, have some standards.

10. One final tip: If you don't feel terrible when you leave the party or get up from the table, you haven't been paying attention. Reread tips and start over, but hurry. January is just around the corner.

Remember: Life should not be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, martini in the other...

Merry Christmas!!



Changes

Shared by Lisa H., Belmont, NC

After eight years of marriage, my husband and I decided to make some changes in our lives. He went on a strict diet - he would eventually lose 50 pounds - and I took a job in a small diner. 

After my first day at the diner I returned home from work and gave my husband a big hug. 

He seemed to cling to me longer than usual. 

"Did you miss me that much today, dear?" I asked. 

"No," came the reply, "but you smell so much like pancakes that I hate to let you go!"





MAXINE GETTING RELIGIOUS

Shared by Rusty, FL

Maxine was driving down the street in a sweat because she had an important meeting and couldn't find a parking place. 

Looking up toward heaven, she said, 'Lord, take pity on me. If you find me a parking place I will go to church every Sunday for the rest of my life and give up sex and tequila.'

Miraculously, a parking place appeared.

She looked up again and said, 'Never mind. I found one. '

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!

MISSISSIPPI FRIED CATFISH

~Submitted by Johnny, LA

Serves 2 to 4

3/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon cayenne pepper
1/4 teaspoon garlic powder
4 U.S. Farm-Raised Catfish fillets

Vegetable oil for frying.

Combine cornmeal, flour, salt, cayenne pepper, and garlic powder. Coat farm-raised catfish with mixture, shaking off excess. 

Fill deep pot or 12-inch skillet half full with vegetable oil. Heat to 350°F. Add catfish in single layer, and fry until golden brown, about 5 to 6 minutes, depending on size. Remove and drain on paper towels.

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

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CHAI TEA

This was posted in the a2z QT by Shirley, WA State. Sounds very good.

In one clean fruit jar add:

1 c. non-fat dry powdered milk
1 c. dry French Vanilla Coffee Creamer
6 T. powder sugar
1/2 c. powdered instant dry tea
2 1/2 tsp. cinnamon
1 1/2dried ground cardamom
1 tsp. ground cloves
1/2 tsp allspice

Mix very well in the jar. Seal tightly with a lid. Use 3-4 tsp. per cup or like us who have oversize cups, double that.


GRAHAM CRACKER FRUITCAKE

~Submitted by Johnny, LA

Serves/Makes: 8
Difficulty Level: 2
Ready In: 2-5 hrs

Ingredients:

1 (1 pound) box graham crackers (Save box)
1 jar maraschino (16 oz.) cherries and juice
1 box raisins (15 oz.)
1 pound chopped nuts
1 pound marshmallows
1/2 pound melted butter
1 teaspoon Ground nutmeg

Directions:

Crumb crackers in processor. Halve cherries. Blend in very large bowl crumbs, raisins, nuts, cherries (and juice), and nutmeg. Set aside. 

In a large saucepan over low heat, melt marshmallows and butter. Add to crumb mixture and blend well with hands. Wash hands. Line cracker box with foil. 

Pack mixture into box and chill several hours until firm. To vary: use green and red cherries and/or a small amount of candied fruit.

Source: CDKitchen


SALTED NUT ROLL BARS

~Submitted by Donna, Elkhorn, WI

These are fast and easy! Taste just like a "Pay Day" candy bar.

Ingredients
1 (16 oz.) jar dry roasted peanuts 
1 (14 oz.) can sweetened condensed milk 
1 (12 oz.) bag peanut butter chips 
3 tablespoons butter 
1 (10 oz.) bag mini marshmallows 

Directions
Put half the nuts in bottom of 9"x13" pan or baking dish. 

In a saucepan, melt sweetened condensed milk, peanut butter chips and butter. Remove from heat. Stir in marshmallows but do not melt 
them. Pour over nuts in pan. Top with remaining nuts. Cool before cutting. 

Tip: I put a buttered baggie over my hand and pressed mixture down firmly. 


CINNAMON-SCENTED CHRISTMAS SHORTBREAD

~Submitted by Treva, Knoxville, TN

These buttery melt-in-your-mouth spiced shortbread cookie cut-outs are made with dark brown sugar and a generous measure of cinnamon. 

1 & 3/4 cups flour (stir before sifting)
1/2 cup cornstarch
1/4 teaspoon salt
1 & 1/2 teaspoons ground cinnamon
8 oz. (1 cup) unsalted butter, at room temperature
1/2 cup dark brown sugar, packed 
1 & 1/2 teaspoons vanilla extract

Measure the flour, cornstarch, salt, and cinnamon into a bowl. In another bowl, beat butter with sugar and vanilla extract until smooth. With a wooden spoon, stir the flour mixture into the creamed mixture just until blended. Shape the dough into a disk shape and wrap in plastic wrap. Chill for 1 hour. Line baking sheet with parchment paper or a silicone baking sheet. 

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4-inch. Cut into rounds, squares, or other shapes. Arrange the cut-outs on prepared baking sheets, sprinkle with cinnamon sugar, and refrigerate for about 10 minutes. Heat oven to 350°. Bake the cookies for 8 to 10 minutes, or until cookies are set and lightly browned. Transfer the cookies to a rack to cool completely.

Makes about 2 dozen cookies, depending on size.


CHICKEN STIR-FRY WITH BROCCOLI, WATER CHESTNUTS AND MUSHROOMS

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

This recipe serves: 4 
Preparation time: 15 minutes 
Cooking time: 10 minutes 

Ingredients
1 teaspoon chopped garlic
1 tablespoon peanut oil
1 tablespoon chopped ginger
2 large skinless, boneless chicken breasts, sliced thinly (about 4 - 5 ounces each)
1 cup broccoli florets cut into small pieces
1/4 cup sliced water chestnuts
1 cup thinly sliced mushrooms
freshly ground black pepper
1/4 cup low-sodium soy sauce

Cooking Instructions
1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat. 

2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds. 

3. Raise the heat to high. Add the chicken and stir-fry for 2-3 minutes. Then add the broccoli, then add the water chestnuts, then add the mushrooms, stirring quickly after each addition. 

4. Season with pepper. 

5. Add the soy sauce and cook until the vegetables are tender, about 2 more minutes.


RACK OF LAMB WITH MINT TOPPING

~Submitted by Larry Holmes, Toronto, Canada

2 lamb racks
1/4 cup chopped fresh mint OR 1 tablespoons dried
2 tablespoons olive oil
2 tablespoons soy sauce
2 cloves garlic, chopped
1 tablespoon lemon juice
1/4 cup fresh breadcrumbs
salt and freshly ground pepper

Sauce:
1/2 cup finely chopped red onion
1 cup red wine
2 cups beef or chicken broth
2 tablespoons mint or apple jelly
1 tablespoon cornstarch combines with 1 tablespoon water

Trim racks of fat. Heat a skillet on medium-high heat and fry racks 3 minutes per side or until outside is golden. Cool.

Combine mint, oil, soy sauce, garlic, lemon juice and breadcrumbs. Season with salt and pepper, spread over racks and marinate 20 minutes.

Preheat oven to 425 degrees F. Place lamb, fat side up in a baking dish. Roast for 15 – 30 minutes depending on the thickness of rack, or until pink. Let lamb sit for 10 minutes while making sauce.

Pour fat out of pan leaving about 1 teaspoon. Add onion and saute until softened, about 3 minutes. Pour in wine and bring to boil. Reduce to tablespoons . Add stock, bring to boil and cook for 2 minutes or until sauce has reduced slightly. Stir in mint jelly and cornstarch mixture. Bring to boil, stirring. Carve lamb into chops and serve with some sauce on the side.

Serves 4 persons..


APPLE CROSTATA WITH CRYSTALLIZED GINGER

~Submitted by Aafrin, Pune, India 

We chose Golden Delicious apples because they are available everywhere, but you can use locally grown heirloom varieties from your farmers' market instead. Just be sure to ask which ones are best for baking. 

Crust

1 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon (scant) salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water 

Filling

1 1/2 pounds medium-size Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices (about 5 1/2 cups) 
5 tablespoons sugar
2 tablespoons (packed) minced crystallized ginger
2 teaspoons fresh lemon juice 
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (about) whole milk 
1/3 cup apricot preserves, warmed
Vanilla ice cream or sweetened whipped cream 

For crust: 

Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day. 

For filling: 

Position rack in center of oven and preheat to 425°F. Combine apples, 3 tablespoons sugar, crystallized ginger, and lemon juice in large bowl; toss gently to blend. 

Roll out dough on large sheet of parchment paper to 14-inch round. Transfer parchment with dough to large baking sheet. Arrange 3/4 of apple mixture in center of dough, mounding just slightly, forming 8-inch-diameter circle and leaving 3-inch plain border. Overlap remaining apple slices in concentric circles atop apple layer. Fold plain edge of crust over apples, leaving apples exposed in center. Gently fold and pinch dough edge to seal any cracks. Sprinkle apples with 1-tablespoon sugar, then dot apples with butter. Brush crust with milk and sprinkle with remaining 1-tablespoon sugar. 

Bake crostata until crust is golden brown and apples are tender, about 40 minutes. Remove from oven. Brush apples with warm apricot preserves. Cool on baking sheet 15 minutes. Slide long knife under crostata to loosen. (Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 425°F oven 5 minutes before serving.) Serve warm with vanilla ice cream or sweetened whipped cream, as desired. 

Makes 8 servings.

Source: Bon Appétit January 2003



CINNAMON PULL-APART BREAD

~Submitted by Treva, Knoxville, TN

This recipe, also known as Monkey Bread, is so delectable that everyone will be clamoring for seconds. 

Makes 16 servings.
Prep Time: 10 minutes
Cook Time: 35 minutes

1 cup sugar
2 tablespoons McCormick® Ground Cinnamon 
3 cans (7.5 ounces each) refrigerated buttermilk biscuits
1/2 cup (1 stick) butter, melted

1. Preheat oven to 350°F. Mix sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake 6 to 8 pieces at a time in cinnamon sugar mixture. Place biscuit pieces in greased 10-cup fluted tube pan. 

2. Mix leftover cinnamon sugar mixture with melted butter. Pour over biscuits.

3. Bake 35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Serve warm.

Nutrition Information per 1 serving Calories: 199 Sodium: 397 mg Fat: 7 g Carbohydrates: 31 g Cholesterol: 15 mg Fiber: 1 g Protein: 3 g

Tip: Make in mini foil pans, drizzle a glaze over them, wrap and give for gifts.


PECAN CREAM CHEESE BARS

~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator

1 (2 layer) pkg. yellow cake mix 
3 eggs 
1/2 C. butter or margarine softened 
2 C. chopped pecans 
1 (8 oz) pkg. cream cheese 
3 2/3 C. powdered sugar 

Combine the cake mix, one egg and butter in a bowl. Mix well. Stir in nuts. Press mixture into a lightly greased 9x13 baking dish. Set aside. In a bowl, beat together the cream cheese, sugar, and two eggs. Pour over the crust. Bake at 350 for 45-50 minutes. Cool and then cut into bars.


HARVEST PUMPKIN CAKE

~Submitted by Lou, FL

This is a nice recipe to have on hand for the holidays. Your guest will appreciate a slice with a cup of coffee or tea.

Servings: 12 

1 c Butter
2 c Sugar
4 Eggs
1 ts Nutmeg
1/2 ts Ginger
1/2 ts Cloves
2 ts Cinnamon
1 ts Salt
3- 1/2 c Flour
2 ts Soda
1- 1/2 c Pumpkin
1- 1/2 c Choc. chips 
1- 1/2 c Walnuts (opt) 

Preheat oven to 375. Cream butter, sugar, and eggs. add spices. Add flour, soda, and pumpkin. 

Stir in Choc. Chips and nuts. Pour into 2 greased 9X5 loaf pans. bake at 375 for 65-75 min., or until toothpick comes out clean.


LIKE WHITE CASTLE BURGER

~Submitted by Leasa, IA

I haven't tried this yet, but sounds really good. I remember "sliders, whitey one bites, uhhh"

2 lb ground beef
1 can cream of mushroom soup
2 pkgs brown and serve rolls
1 lb Velveeta cheese
1 envelope onion soup mix

Brown hamburger and drain. Add cheese, soup and onion soup mix. Heat until cheese melts. Cut rolls in half. Spoon mixture onto rolls. Heat in 400° oven until rolls are browned. Top with a pickle and enjoy!

Courtesy of Mark, South Sioux City, NE


MASHED POTATO CASSEROLE

~Submitted by Treva, Knoxville, TN

2 pounds baking potatoes -- cut into 1-inch pieces
1 (8-ounce) package neufchatel cheese (that's low fat cream cheese)
1 cup plain nonfat yogurt
1 teaspoon garlic powder
salt and pepper to taste
2 tablespoons whipped butter -- melted
1/2 teaspoon paprika

Place potatoes in a saucepan; add water to cover, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until very tender; drain.

Combine potato, cream cheese and the next 3 ingredients in a bowl and mash your heart out.

Spoon into an 9 x 13 inch baking dish, lightly oiled; drizzle butter over the top of the potato mixture. Sprinkle with paprika for color.

Bake uncovered at 350 degrees for 30 minutes.

Serves 6

Per serving: 255 Calories; 14g Total Fat; (47% calories from fat); 7g Protein; 2g Dietary Fiber; 27g Carbohydrate; 42mg Cholesterol; 227mg Sodium


ROMAN SPAGHETTI

~Submitted by Marty B., Tell City, IN

1/2 lb. lean bacon, diced.
1/4 c. butter
1 lb spaghetti, cooked and drained
2/3 c. Romano cheese

Melt butter in saucepan and cook bacon until crisp. Place spaghetti in a serving bowl, toss half of bacon/butter mixture with spaghetti. Sprinkle with remaining bacon and cheese. Serve with green salad and garlic bread.


RED WINE POACHED PEARS WITH CHOCOLATE PISTACHIO FILLING AND CREME FRAICHE

~Submitted by Larry Holmes, Toronto, Canada

12 Abate pears equal size
4 cups red wine
2 cloves
1-inch of cinnamon stick
3-inch piece lemon zest
2 cups sugar

Filling:
20 Pistachio nuts
8 tablespoons slated butter
6 ounces bitter sweet chocolate
1/2 cup sugar
1 cup cream

Place the wine, cloves, cinnamon, lemon zest and sugar in a saucepan with a lid and bring to a simmer. Allow to reduce 20 minutes.

Peel pears, leaving the stalks attached. Slice off the bottoms to stand the pears up. Core the bottoms and fill cavity with tin foil.

Poach the pears in the red wine until tender, about 20 minutes – turning every few minutes to allow for even cooking. Cooking time depends on ripeness of pears.

Remove from liquid and let cool standing up. 

Reduce the wine until thick and syrupy. Strain and cool.

To make filling, place the butter, chocolate, sugar and cream in a bowl and stand in a Bain Marie (water bath) on stove. Gently hat until chocolate is melted. Remove and heat and add the peeled, chopped pistachios. Chill the mixture.

To serve, remove the foil from the pears and fill the cavities with the chocolate mixture. Place on a serving dish. Pour the reduced wine syrup over the pears just before serving.

Serve with creme fraiche in a bowl on the side.

Serves 12

Creme Fraiche: (Make a day ahead of serving)
2 cups cream
¼ cup buttermilk

Heat the cream gently in a small saucepan – do not allow to boil – and stir in the buttermilk. Cover and leave in a warm area for 10 – 24 hours – until thick. It it is still runny after 24 hours leave for another 10 – 24 hours. Refrigerate.


MUSHROOMS FILLED WITH FETA CHEESE AND PINE NUTS

~Submitted by Mary S., Nashville, TN 

1 pound small fresh white mushrooms 
3 tablespoons olive oil -- divided 
1/3 cup chopped onion 
2 teaspoons finely chopped garlic 
1/3 cup pine nuts -- toasted 
1/2 teaspoon oregano leaves -- crushed 
1/8 teaspoon ground black pepper 
4 ounces crumbled Feta (plain or flavored) or goat cheese -- about 3/4 cup 

Heat oven to 400ºF. Remove mushroom stems. Chop stems (makes about 1 cup); reserve. In a medium bowl, place caps; toss with 1 tablespoon of the oil. On a shallow baking pan, arrange mushroom caps, cavity side down; bake until tender, about 10 minutes. In a small skillet, over medium heat, heat remaining 2 tablespoons oil. Add onion, garlic and reserved mushroom stems; cook and stir until stems are tender and liquid evaporates, about 5 minutes. Stir in pine nuts, oregano and pepper. Transfer to a bowl; stir in Feta until mixture is well blended. Turn mushrooms over; stuff with cheese mixture. Bake until heated through, about 15 minutes; serve hot. 


SUPER SIMPLE DRESSING

~Submitted by Treva, Knoxville, TN

2 tablespoons of cold pressed, extra virgin olive oil
2 teaspoons of vinegar or freshly squeezed lemon juice
1-3 teaspoons of raw, unheated honey, to taste
1 teaspoon of mustard
Sea salt, to taste

Use a fork to whisk all ingredients together in a small bowl. Pour over a vegetable salad in a large bowl - romaine lettuce, celery, and tomatoes will do. Toss to evenly coat vegetables with dressing and enjoy this super simple, yummy, and healthy dressing. 


CARROT SPICE MUFFINS

~Submitted by Mary H., Montreal, Canada

(Makes about 12 large muffins)

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed light brown sugar
2/3 cup canola or other tasteless oil
2 large eggs
3/4 cup milk
1 teaspoon vanilla
1 cup shredded carrots (about 3)
1/2 cup shredded coconut

Preheat oven to 375 degrees F. Line a muffin tin with paper muffin cups.

In a large bowl, whisk together the first seven dry ingredients, then stir in the brown sugar, making sure that there are no lumps. Make a well in the center and in it, whisk together the oil, eggs, milk and vanilla; mix gently but quickly until just combined. Fold in the carrots and coconut, and divide the batter evenly among the muffin cups. Bake for about 20 minutes, our until a tester comes out clean.

(Sometimes I double the recipe and my husband takes several muffins to share with his friends at work!)

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BARBECUED CHICKEN

~Submitted by Johnny, LA

3 lb chicken parts (breast, drumstick, and thigh), skin and fat removed 
1 large onion, thinly sliced 
3 Tbsp vinegar 
3 Tbsp Worcestershire sauce 
2 Tbsp brown sugar to taste black pepper 
1 Tbsp hot pepper flakes 
1 Tbsp chili powder 
1 C chicken stock or broth, fat skimmed from top 

1. Place chicken in 13- by 9- by 2-inch pan. Arrange onions over top. 

2. Mix together vinegar, Worcestershire sauce, brown sugar, pepper, hot pepper flakes, chili powder, and stock. 

3. Pour mixture over chicken and bake at 350 °F f or 1 hour or until done. While cooking, baste occasionally. 

Don’t forget to remove the skin and fat to keep this zesty dish heart healthy.

Yield: 8 servings 

Serving size: 1 chicken part with sauce Each serving provides: - Calories: 176 - Total fat: 6 g Saturated fat: 2 g - Cholesterol: 68 mg - Sodium: 240 mg Total fiber: 1 g - Protein: 24 g - Carbohydrates: 7 g Potassium: 360 mg


FRESH SALSA

~Submitted by Treva, Knoxville, TN

Fresh herbs add so much flavor, you barely need any salt.

6 tomatoes preferably Roma (or 3 large tomatoes)
1/2 medium onion finely chopped
1 clove garlic, finely minced 
2 serrano or jalapeno peppers, finely chopped
3 tablespoons cilantro, chopped
1/8 teaspoon oregano, finely crushed
1/8 teaspoon salt 
1/8 teaspoon pepper
1/2 avocado diced (black skin) 
juice of 1 lime 

Combine all of the ingredients in a glass bowl. Serve immediately or refrigerate and serve within 4 or 5 hours. 

Yield: 8 servings--Serving size: 1/2 cup 

Each serving provides:
Calories: 42; Total fat: 2 g; Saturated fat: Less than 1 g; Cholesterol: 0 mg; Sodium: 44 mg; Calcium: 12 mg

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KUNG PAO SHRIMP 

~Submitted by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS 

- 1-1/2 tablespoon hoisin sauce 
- 1 tablespoon dry sherry 
- 1 teaspoon granulated sugar 
- 1/2 to 1 teaspoon chili paste 
- 1 egg white 
- 1 tablespoon cornstarch 
- 1 pound medium shrimp, shelled and deveined 
- 1 tablespoon vegetable oil 
- 1/2 teaspoon fresh grated gingerroot 
- 1 garlic clove, minced 
- 1/4 cup unsalted, dry-roasted peanuts 

DIRECTIONS 

In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste. Mix well and set aside. 

In a medium bowl, combine egg white and cornstarch. Beat well. Add shrimp and mix well to coat. Set aside. 

Heat oil in large skillet or wok over medium-high heat. Add shrimp, ginger, and garlic. Cook, stirring, for 
2 to 3 minutes or until shrimp are opaque-pink. Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes or until shrimp are well coated. Stir in peanuts and serve. 

Nutritional Information Per Serving (4 ounces): Glycemic Index: 28, Glycemic Load: 1, Calories: 236, Protein: 25 g, Carbohydrate: 5 g, Dietary Fiber: 1 g, Fat: 10 g, Cholesterol: 172 mg, Sodium: 223 mg Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit 

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


CARIBBEAN CHICKEN BREASTS

~Submitted by Mary S., Nashville, TN

Yield: 4 Servings

INGREDIENTS

- 2 tablespoons frozen orange juice concentrate
- 1 teaspoon grated orange peel
- 1 tablespoon olive oil
- 2 teaspoons lime juice
- 1 teaspoon ground ginger
- 2 teaspoons minced garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon white pepper
- Salt and fresh ground pepper to taste
- 4 (4 ounce) portions frozen boneless, skinless chicken breasts

DIRECTIONS

Combine all ingredients except the chicken in a large bowl. Add chicken to marinade. Refrigerate 5 hours or overnight.

Discard the marinade and grill or broil the chicken for 5-7 minutes per side, until juices run clear.

Nutritional Information Per Serving (3-4 ounces with sauce):
Calories: 148, Fat: 4 g, Cholesterol: 68 mg, Sodium: 60 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 25 g
Diabetic Exchanges: 4 Very Lean Meat

Source: Express Lane Diabetic Cooking by Robyn Webb

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VEAL STEAKS WITH TOMATO SAUCE

~Submitted by Mary S., Nashville, TN

1 tbsp. butter or margarine
1/4 cup chopped onion
2 veal steaks
4-ozs. of tomato juice
1/4 cup water
1/8 tsp. salt
dash of pepper
1/8 tsp. oregano

In a medium skillet, sauté the onions in melted butter or margarine and then remove them from the pan. 

Add the veal to the pan and brown on both sides. 

Add the onion, tomato juice, water, oregano, salt and pepper. Simmer for approx. 1 hour or until tender.


SHRIMP CURRY SUZANNE

~Submitted by Mary S., Nashville, TN

1/8 c. butter 
2 tbs. minced onion 
1 clove garlic, minced 
1 1/2 tbs. flour 
1 tbs. curry powder 
1/4 tsp. salt 
1/4 tsp. paprika 
1 1/2 c. light cream or 1/2 and 1/2 
8 oz. cooked shrimp 
1/2 tbs chopped candied ginger 
1 tsp. lemon juice 
2 tsp. sherry 

Melt butter and saute onion and garlic until tender; blend in flour, curry powder, salt and paprika. Gradually stir in the cream and cook until mixture thickens, stirring constantly. Add the shrimp (cut in half or thirds if shrimp is large), candied ginger, lemon juice and sherry. Pour into greased casserole dish (or individual casseroles) and bake in a 400 degree oven for 10 minutes. Serve over rice with curry condiments: mango or apricot chutney, raisins, coconut, chopped peanuts. Jasmine rice is especially nice with this dish, or a coconut rice. Note: You can successfully skip the 10 minutes in the oven - just simmer a little longer on the stove top after adding all the ingredients to thicken the sauce slightly.

Serves 2.

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MINT WAFERS

2 (12-ounce) bags semi-sweet chocolate chips 
2 tablespoons butter or shortening 
2 teaspoons peppermint extract 
24 vanilla wafer cookies

Melt chocolate chips and butter in a small bowl in the microwave on 50% power in 2 or 3 (30-second) intervals, whisking after each. Add extract to chocolate. Place vanilla wafers on aluminum foil and pour melted chocolate over each, covering completely. Let sit for 10 minutes or until set.

Yield: 2 dozen cookies

Source: Semi-Homemade Cooking by Sandra Lee


IMPOSSIBLY EASY BREAKFAST BAKE

Perfect for Christmas breakfast! Use 1/2 cup each of a red and green bell pepper. It will be a holiday sensation.

Prep Time:20 min 
Start to Finish:1 hr 10 min 
Makes:12 servings 

2 packages (12 oz each) bulk pork sausage 
1 medium bell pepper, chopped (1 cup) 
1 medium onion, chopped (1/2 cup) 
3 cups frozen hash brown potatoes 
2 cups shredded Cheddar cheese (8 oz) 
1 cup Original Bisquick® mix 
2 cups milk 
1/4 teaspoon pepper 
4 eggs 

1. Heat oven to 400ºF. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish. 

2. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish. 

3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes. 

High Altitude (3500-6500 ft) No changes.

Nutrition Information:

1 Serving: Calories 300 (Calories from Fat 160); Total Fat 18g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 115mg; Sodium 490mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A 8%; Vitamin C 10%; Calcium 20%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 1 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.

Variation 
If you'd rather make a smaller recipe using a 9-inch pie plate, cut all ingredient amounts in half and bake 30 to 35 minutes.


CHICKEN DIVAN

Yield: 6-8 servings
Prep time: 10 minutes
Cook time: 30-45 minutes
Ease of preparation: easy

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 ¾ -ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp cheddar cheese
1 tablespoon fresh lemon juice
1 teaspoon curry powder
salt and pepper, to taste
½ cup dry white wine
½ cup freshly grated Parmesan cheese
½ cup soft bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees. 

Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11x7-inch casserole dish or two 9-inch square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan cheese, bread crumbs and butter and sprinkle over the top. 

Bake for about 30-45 minutes.

Cook’s Note: Try topping with cheddar or gruyere cheese.

Source: Paula Deen & Friends


MEXICAN CHEESE FRITTERS

Yield: 10 Servings

Ingredients:
3 x Eggs, separated
2 cup Corn, canned or fresh
1/2 tsp Salt
1/4 tsp Black pepper
1 tsp Baking powder
3/4 cup Flour
1 cup Cheddar cheese, shredded
1/2 cup Green chilies, diced
1/4 cup Red bell pepper, diced
1/4 cup Onion, finely diced

Optional Garnishes:
Salsa
Sour cream

Method:
Beat egg whites until stiff. Pour corn (drain if using canned) into a separate mixing bowl. Add to corn the beaten yolks, salt , pepper , baking powder, flour , cheese , chilies, red pepper and onion . Mix well with spoon.

Gently fold in beaten egg whites.

Heat about 1" of oil in skillet . When oil is hot, drop fritters by spoonfuls. Brown on both sides. Drain on paper towels. Serve with salsa and a dollop of sour cream on the side.


SCALLOPED CORN

Yield: 6-8 servings

2 tablespoons flour 
2 tablespoons sugar 
2 cups milk 
2 large eggs 
2 cans cream-style corn 
3/4 cup melted margarine 
2 cups finely crushed saltine crackers

1. Heat oven to 325 Fahrenheit. Grease 2- quart pan.

2. Mix flour and sugar in a large bowl. Whisk in milk and then eggs, until well blended. Stir in corn and 1/4 cup margarine. Pour into prepared baking dish.

3. Mix crumbs with remaining margarine.

*UNTIL THIS STAGE CAN BE PREPARED AHEAD.

4. Corn should be refrigerated if not baked immediately. Crumbs can remain at room temperature, covered.

5. Sprinkle crumbs over corn. Bake for 40-45 minutes until mixture begins to set but center still shakes when dish is jiggled.

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(I accept personal checks and PayPal.)

Contact:
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Dilly Core

If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.






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