A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. As they say here and in some parts of the South: "It don't get any better than this". We had a wonderful Christmas, spent with family and friends. And as I talk with them, my kids offer a similar sentiment, in that this was the best Christmas ever. And it wasn't a matter of the money spent (although there was a lot of that going on!). It was quality time with family and friends that made this year so special. I am so grateful that I was off on Christmas Eve so I could share, first hand, in the memories. I worked on Christmas day, but again, my co-workers are like family and we enjoyed a wonderful meal and had a peaceful shift, for the most part. I hope yours was special, too.

It would be so neat to have each of you participate in the current Monthly Theme topic of Promised Recipes. The holidays kept us busy but the time draws near and I really want to have some recipes gathered to share in the issue to be posted on Sunday, January 9th. Certainly you are a recipe collector and have some recipes you saved to try later and haven't had the chance to do so. We're looking for recipes you have promised yourself (or your family) to make some day. Readers are encouraged to try your recipe for you, and give you a critique. We'll post their responses in issues to come. And that critique feature will become a regular part of issues from now on, or as long as it seems to be something that is viable. Spend a few minutes between now and the end of this month to send along your recipes. You'll find the special email link as well as more information about the Monthly Theme in the Monthly Theme section. Thanks!

We have a show stopper today, folks. The recipes all sound good, and the reasons to laugh and think make it a truly great issue. The following folks helped make it all possible:

Linda, Rosharon, TX
Treva, Knoxville, TN
Chris M., NM
Jim, WA State
Larry Holmes, Toronto, Canada
Mary H., Montreal, Canada
Johnny, LA
Dorie, IL
Pat, Minden, NV
Leasa, IA
Mary S., Nashville, TN
Jean, Syracuse, NY
Luanne, FL
Beverley, Montreal, Canada

We'll see you here again on Sunday for the last issue of 2007, 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!

Shared by Linda, Rosharon, TX

Gratitude is not only the greatest of virtues, but the parent of all the others.
~ Cicero

Christmas in The Dust

Shared by Treva, Knoxville, TN

I had no Christmas spirit
when I breathed a weary sigh,
And looked across the table
where the bills were piled too high.

The laundry wasn't finished
and the car I had to fix,
My stocks were down another point,
the Dolphins lost by six.

And so with only minutes
till my son got home from school
I gave up on the drudgery
and grabbed a wooden stool.

The burdens that I carried
were about all that I could take,
And so I flipped the TV on
to catch a little break.

I came upon a desert scene
in shades of tan and rust,
No snowflakes hung upon the wind,
just clouds of swirling dust.

And where the reindeer should have stood
before a laden sleigh,
Eight Hummers ran a column
right behind an M1A.

A group of boys walked past the tank,
not one was past his teens.
Their eyes were hard as polished flint,
their faces drawn and lean.

They walked the street in armor
with their rifles shouldered tight,
Their dearest wish for Christmas,
just to have a silent night.

Other soldiers gathered,
hunkered down against the wind,
To share a scrap of mail and dreams
of going home again.

There wasn't much at all
to put their lonely hearts at ease,
They had no Christmas turkey,
just a pack of MREs.

They didn't have a garland
or a stocking I could see,
They didn't need an ornament
they lacked a Christmas Tree.

They didn't have a present
even though it was tradition,
the only boxes I could see
were labeled "ammunition."

I felt a little tug
and found my son now by my side,
He asked me what it was I feared,
and why it was I cried.

I swept him up into my arms
and held him oh so near
and kissed him on the forehead
as I whispered in his ear.

There's nothing wrong my little son,
for safe we sleep tonight,
Our heroes stand on foreign land
to give us all the right,

To worry on the things in life
that mean nothing at all,
Instead of wondering if we
will be the next to fall.

He looked at me as children do
and said it's always right,
to thank the ones who help us
and perhaps that we should write.

And so we pushed aside the bills
and sat to draft a note,
to thank the many far from home,
and this is what we wrote:

God Bless You all and keep you safe,
and speed your way back home.
Remember that we love you so,
and that you're not alone.

The gift you give you share with all,
a present every day,
You give the gift of liberty
and that we can't repay.

~Author Unknown~

God Bless our Troops!!!

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!

ALCOHOL SUBSTITUTES

Shared by Chris M., NM

KIRSCH: Syrup or juice from black cherries, raspberries, boysenberries, currants, grapes or cherry cider. 
COGNAC: Juice from peaches, apricots or pears. 
COINTREAU: Orange juice, or frozen orange juice concentrate. 
CREME DE MENTHE: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice. 
RED BURGUNDY: Grape juice 
WHITE BURGUNDY: White grape juice 
CHAMPAGNE: Ginger Ale 
CLARET: Grape or currant juice, or syrup from cherry cider. 
FLAMBE'S OR FLAMING DESSERTS: The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned. 
BEER OR ALE: Chicken broth, white grape juice, or ginger ale 
BRANDY: Apple cider, peach or apricot syrup. 
RUM: Pineapple juice or syrup flavored with almond extract. 
SHERRY: Orange or pineapple juice. 
RED WINE: (unsweetened) water, beef broth, boullion or consome, tomatoe juice (plain or diluted), diluted cider vinegar, or red wine vinegar, liquid drained from mushrooms. 
WHITE WINE: (unsweetened) water, chicken broth, boullion or consome, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms. 
NOTE*** To cut sweetness of the syrups, dilute with water. Also use flavor extracts for interesting flavors. 

When alcohol is used in a recipe, it is generally used for one of two reasons; as a flavor enhancer in cooking, or as a meat tenderizer in marinades. A variety of other foods do have the same properties as alcohol in cooking and marinating and can be easily substituted in any recipe. Here are a few suggestions: 

MARINADES: 

Substitute for 1 cup of alcohol with: 

1 cup of citrus juice, Lemonade, Pineapple or Orange Juice. 
1/2 cup of fresh lemon juice or orange juice. 
1 cup of tomato juice diluted by 1/4 with water or vinegar. 
1/2 cup of light soy sauce and 1/2 cup of citrus juice. 
1/2 cup of light soy sauce and 2 TBS of oil. 
1 cup of teriyaki sauce 
1/3 cup of balsamic vinegar 

FOR COOKING: 

Non-alcoholic cooking sherry 
Non-alcoholic cooking wine 
Raspberry extract (instead of Brandy) 
Or you can burn the alcohol out of the liquor by heating the liquor in a pan and carefully lighting a match

Also, here is another link: http://www.bettycrocker.com/baking/basics/substitutions.aspx

Most baking/cooking websites have a “hints & tips” section where you can find any kind of ingredient substitution you might want! Good luck!

Source: WhatsCookin. This was posted by chief_cook2

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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A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.

To make donations using other methods, go here.

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

Cartoon shared by Mary H., Montreal, Canada

Now, here is a smart pet...

Shared by Jim, WA State

An old, tired-looking dog wandered into the yard. I could tell from his collar and well-fed belly that he had a home. He followed me into the house, down the hall, and fell asleep in a corner. An hour later, he went to the door, and I let him out.

The next day he was back, resumed his position in the hall, and slept for an hour. This continued for several weeks. 

Curious, I pinned a note to his collar: 
'Every afternoon your dog comes to my house for a nap.'

The next day he arrived with a different note pinned to his collar:
'He lives in a home with ten children -- he's trying to catch up on his sleep. Can I come with him tomorrow?' 



JUST A TAP ON THE SHOULDER

Shared by Larry Holmes, Toronto, Canada

A passenger in a taxi leaned over to ask the driver a question and tapped him on the shoulder. The driver screamed, lost control of the cab, nearly hit a bus, drove up over the curb, and stopped just inches from a large plate glass window. 

For a few moments everything was silent in the cab, and then the still shaking driver said, 'I'm sorry, but you scared the daylights out of me.' 

The frightened passenger apologized to the driver and said he didn't realize a mere tap on the shoulder could frighten him so much. 

The driver replied, 'No, no, I'm sorry, it's entirely my fault. Today is my first day driving a cab...................

I've been driving a hearse for the last 25 years.'



How to Bake a Cake

Shared by Mary H., Montreal, Canada

Light oven, get out a bowl. Grease pan, crack nuts. Remove 18 blocks and 7 toy cars from kitchen table. Measure out 2 cups flour; remove Jane's hands from the flour and wash the flour off Jane. Put flour, baking powder and salt in sifter. Get dustpan and brush up pieces of bowl that Jane knocked off kitchen table. Get another bowl. Answer doorbell. Return to kitchen, remove Jane's hands from bowl. Wash Jane. Get out egg. Answer phone. Return to kitchen. Take out greased pan. Remove 1/4 inch salt from pan. Look for Jane. Return to kitchen and find Jane, remove her hands from bowl, wash shortening, etc. off her. Take up greased pan and find 1/4 inch layer of nutshells in it. Head for Jane who flees, knocking bowl off table. Wash kitchen floor. Wash table. Wash walls. Wash dishes. Call bakery. Lie down.

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!

CHICKEN-FRIED SIRLOIN WITH PEPPERED CREAM GRAVY

~Submitted by Johnny, LA

Serves 4

Ingredients

4 boneless sirloin steaks (6 ounces each)
1-1/2 cups buttermilk
1 teaspoon Tabasco Sauce
1 teaspoon plus 1 teaspoon salt
1/4 teaspoon plus 1/4 teaspoon freshly ground pepper
1 cup all-purpose flour
1 cup peanut oil

Peppered Cream Gravy

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
2 tablespoons heavy whipping cream
1 teaspoon salt
3/4 teaspoon freshly ground pepper

Directions
Lightly pound steaks with a meat mallet until they are about 1/4 inch thick. Mix buttermilk, Tabasco, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Combine flour with remaining 1 teaspoon salt and 1/4 teaspoon pepper in another shallow bowl. Mix well. Dredge flattened sirloin in flour to coat evenly. Submerge steaks, one at a time, in buttermilk mixture. Return steaks to flour and dredge again. Press flour firmly into surfaces of steaks so it will adhere. Pour peanut oil into a deep, broad skillet to a depth of 1/2 inch. Carefully place one coated steak into hot oil. Fry about 3 minutes, turn carefully, and fry other side 3 minutes, or until crust is golden brown and steak is to desired doneness. Transfer steak to a plate lined with paper towels. Keep warm. Repeat procedure for other steaks.

Peppered Cream Gravy
Melt butter in a saucepan over medium-high heat. Whisk in flour and saute until lightly browned. Remove pan from heat. Pour in milk in a steady stream, whisking vigorously. Return pan to heat and whisk until sauce thickens. Whisk in cream, salt, and pepper. Place steak on plates and top with gravy.

Source: "Stop and Smell the Rosemary" Cookbook by the Junior League of Houston

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FUDGE SQUARES

~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator

14 honey flavored graham crackers (each 5"x 2 1/2")
3/4 (12 oz) pkg. semisweet chocolate pieces (1 1/2 C)
1 C. walnuts, chopped
1 (14 oz) can sweetened condensed milk
1 large egg, beaten

Preheat oven to 350. Grease well and flour a 9x9" baking dish. Place graham crackers in sturdy plastic bag and roll into fine crumbs with rolling pin. In heavy small saucepan over low heat, melt 1 C. chocolate pieces; cool.

Reserve 1/4 C. chocolate pieces and 1/4 C. chopped walnuts for topping. In large bowl, mix graham cracker crumbs, condensed milk, egg, melted chocolate, and remaining 1/4 C. chocolate pieces and 3/4 C. nuts. Spread mixture in pan; sprinkle with reserved nuts and chocolate pieces. Bake 30 minutes. Cool in the pan on a wire rack.

When cold, cut into 16 squares. Store in tightly covered container.

Makes 16 cookies.


BUTTER BEAN SOUP

~Submitted by Johnny, LA

Lima beans shine in this creamy soup flavored with tomatoes and onion flakes. Onion flakes have an intense flavor which when cooked in the soup impart a deep and sweet onion flavor.

1 pound lima beans 
2 (14.5-ounce) cans chicken broth 
1 (14.5-ounce) can stewed tomatoes (or Ro-tel) 
3 tablespoons butter 
1 tablespoon dried onion flakes 
1 1/2 teaspoons granulated sugar 
1/4 teaspoon salt 
1/8 teaspoon ground black pepper 

1. Soak lima beans in water to cover in a stockpot overnight. 

2. The second day drain beans. Leave beans in stockpot; add broth, tomatoes, butter, onion flakes, sugar, salt and pepper in a saucepan. 

3. Bring heat to a boil; lower heat to a simmer, cover and simmer for about 2 hours or until beans are tender. Serve hot; offer a splash of vinegar or a dollop of sour cream with soup.

Makes 6 servings.


SAUSAGE-STUFFED PASTA SHELLS

~Submitted by Pat, Minden, NV

18 jumbo pasta shells (from 16 oz. package)
1 lb bulk Italian sausage
1 container (15 oz.) whole-milk ricotta cheese
1 egg, slightly beaten
1 can (28 oz.) tomato sauce
1 tablespoon Italian seasoning
1 teaspoon garlic powder
2 cups shredded Italian cheese blend (8 oz.)

Heat oven to 350 degrees. Cook and drain pasta as directed on package. Rinse with cool water; drain. Meanwhile, in 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir ricotta cheese and egg into sausage. In medium bowl, mix tomato sauce, Italian seasoning and garlic powder. In 13x9-inch (3 quart) glass baking dish, spoon 1 cup tomato sauce mixture over bottom. Spoon about 2 tablespoons sausage mixture into each pasta shell. Arrange shells on sauce in baking dish. Spoon remaining sauce over stuffed shell. Bake uncovered 30 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until cheese is melted.

Source: Betty Crocker Holidays


CHICKEN & CHEESE TOSTADAS

~Submitted by Larry Holmes, Toronto, Canada

6 flour tortillas (6 inch)
1 package taco seasoning mix, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/2 cup water
2 cups chopped tomatoes, (3 medium) divided
1 1/2 cups Kraft Mozza-Cheddar Shredded cheese, divided
6 tablespoons sour cream
1/4 cup chopped fresh cilantro

Preheat oven to 400 degrees F. Place tortillas in single layer on large baking sheet. Spray tortillas with cooking spray; sprinkle evenly with 1 teaspoon of the seasoning mix.

Bake 7 to 8 minutes or until crisp and golden brown.

Meanwhile, mix chicken, remaining seasoning mix and the water in large skillet. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 minutes or until chicken is cooked through, stirring occasionally. Add 1 1/2 cups tomatoes. Cook until heated through, stirring occasionally. Remove from heated; stir in 1/2 cup of the cheese.

Spoon chicken mixture evenly over tortillas. Top with the remaining 3/4 cup cheese, remaining 1/2 cup tomatoes, the sour cream and cilantro.

Makes 6 servings. 


MEXICAN-STYLE BEEF CRESCENTS

~Submitted by Treva, Knoxville, TN

1 pound lean ground beef 
1 & 1/2 cups shredded Monterey Jack pepper cheese 
1/4 cup chopped dried cranberries 
2 tablespoons apple juice 
1 & 1/4 to 2 teaspoons ground cumin 
3/4 teaspoon garlic powder 
1 & 1/2 packages (15-oz.) refrigerated prepared pie crusts 
1 egg beaten with 1 teaspoon water

Brown ground beef in skillet over medium heat 8 to 10 minutes or until beef is no longer pink; drain. 

Heat oven to 400 degrees F. Combine beef , cheese, cranberries, juice, cumin and garlic powder in bowl. 

Cut each pie crust into 12 wedges. Place 1 level tablespoon beef mixture on wide end of each wedge. Beginning at wide end, roll up wedges; curve ends to form crescents. 

Place crescents 1 inch apart on greased baking sheet; brush tops lightly with egg wash. Bake 15 to 18 minutes or until golden brown. Serve warm. 

Makes 36 appetizers. 

To make crescents ahead: Cool baked crescents. Wrap tightly and freeze up to 2 weeks. To reheat, place on lightly greased baking sheets. Bake in 350 degree F oven 12 to 13 minutes or until heated. 


COOKIE SALAD

~Submitted by Leasa, IA

A recipe from a radio station here in Podunk, Shannon, the receptionist.

2 med cans Mandarin oranges, drained
1 small container Cool Whip
1/2 C buttermilk
1 large box instant vanilla pudding
1 pkg choc striped shortbread cookies

In large bowl, mix cool whip, pudding mix and buttermilk. Crush up 3 of the 4 sections of cookies and mix into cool whip mixture. Add Mandarin oranges, mixing well. Cover and refrigerate at least 1 hour. Crush the remaining cookies and put on top.


ITALIAN SAUSAGE SOUP

~Submitted by Mary S., Nashville, TN

1/2 pound sweet or hot Italian sausage -- casing removed 
1 small onion -- diced 
1 clove garlic -- crushed 
1 14 1/2-ounce can chicken broth 
1 15-ounce can Italian-style diced tomatoes 
1 15-ounce can white beans (Great Northern or cannellini) 
1/2 teaspoon dry oregano -- crushed 
1/2 teaspoon dry marjoram -- crushed 
1/2 teaspoon salt 
1 Dash crushed red pepper flakes -- to taste 

In a large heavy saucepan brown sausage over medium-high heat; stir in onion and garlic; cook and stir until soft, about 3 minutes. Stir in all remaining ingredients, bring to a boil, lower heat and simmer for about 8-10 minutes.

Makes six one-cup servings.


HAMBURGER BROCCOLI CASSEROLE

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

2 lbs. ground beef 
1- 16 oz. package. frozen broccoli 
1 cup grated cheddar cheese 
1 med. onion, chopped 
2 or 3 stalks celery, chopped 
1 stick butter 
1- 20 oz. bag frozen tater tots 
2 cans cream of mushroom soup 

Saute onions and celery in butter. Brown ground beef and drain. Cook broccoli in salted water until tender, then drain. Place ground beef in casserole dish. Pour onions and celery on top. Then place cooked broccoli on top. Place tater tots on top, then pour soup over them. Sprinkle cheese on top and bake 1 hr. @ 350 degrees. This is one of my recipes and so easy to make and good! 


PEANUT BUTTER CAKE
CHOCOLATE-PEANUT BUTTER FROSTING

~Submitted by Luanne, FL

I know we all love peanut butter and this is a great treat for that sweet tooth !!

Ingredients: 

2 cups Sifted all-purpose flour 
1 1/2 cups Sugar 
2 1/2 teaspoons Baking powder 
3/4 teaspoon Salt 
1/2 cup Shortening -- room temperature 
2/3 cup Milk 
2 Eggs 
1/4 cup Milk 
2 tablespoons Peanut butter 

Frosting :

6 ounces Package chocolate chips 
1/2 cup Butter or margarine 
1/2 cup To 3/4 cup sifted -- confectioners sugar 
1 1/4 cups Peanut butter 

Cake
Sift dry ingredients together in a large bowl. Add shortening and milk; beat for 2 minutes at medium speed with an electric mixer. Add eggs and milk' beat for 1 minutes Add peanut butter to batter; beat at low speed until thoroughly mixed.

Grease two 8-inch cake pans. Line with waxed paper; grease paper; sprinkle with flour and shake out excess. Divide batter equally between the pans and bake at 350~ for 25 to 30 minutes. 

See note at bottom---------

For icing, spread with your favorite peanut butter while cake is warm OR use the Chocolate-Peanut Butter Frosting. 

FOR FROSTING:
Melt chocolate chips and butter in a double boiler. Add confectioners sugar and peanut butter and beat until smooth. Chill for about 15 minutes or until frosting is of spreading consistency.

Note--I use a 9 by 13 pan for this.


EASY HOT FUDGE SAUCE
(Microwave)

~Submitted by Treva, Knoxville, TN

1/2 cup sugar 
3 Tbsp. cocoa 
1 & 1/2 Tbsp. cornstarch 
Dash of salt 
1/2 cup lukewarm water 
2 Tbsp. butter or margarine 
1 tsp. vanilla

Mix together dry ingredients in a 2 cup glass measure. Stir in water. Cook on full power 1 & 1/2 minutes. Stir halfway through the cooking time. Blend in butter. Cook 30 seconds or until butter melts. Blend in vanilla. Stir thoroughly. If it gets too thick, stir in a little milk or water. Can be reheated.


VALENCIAN SAVORY EMPANADAS
(rated 5* at AllRecipes)

~Submitted by Beverley, Montreal, Canada

"Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!"

Original recipe yield: 12 servings

INGREDIENTS
2 tablespoons olive oil 
1 medium onion, chopped 
2 small tomatoes - peeled, seeded and chopped 
4 ounces diced cooked ham 
2 hard-cooked eggs, chopped 
1 1/2 tablespoons chopped fresh parsley 
salt and pepper to taste 
1 (10 ounce) can refrigerated pizza crust dough 

DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes. 

Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares. 

Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork. 

Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving. 


MANDARIN ORANGE CAKE

~Submitted by Johnny, LA

1 package yellow cake mix
4 eggs
1/2 cup oil
1/2 cup shredded coconut
1 11 ounce can of mandarin oranges, undrained

Mix all ingredients, including liquid from oranges with an electric beater.

Bake in greased 9 x 13 inch pan at 350 degrees for 35 minutes. Cool before frosting.

MANDARIN ORANGE FROSTING

8 ounce can crushed pineapple with juice
1 can of DRAINED mandarin oranges
1 package instant vanilla pudding (no milk)
8 ounce bowl of cool whip

Mix ingredients until well blended. Spread on cake. Refrigerate.


COCONUT SHRIMP

~Submitted by Larry Holmes, Toronto, Canada

1 cup flaked coconut, toasted
1 package Shake ‘n Bake original coating mix
1/4 teaspoon each curry powder and ground red pepper (cayenne)
1 pound fresh or thawed frozen extra large shrimp, (16 to 20 count), cleaned
1 egg, lightly beaten

Preheat oven to 400 degrees F. Combine coconut, coating mix, curry powder and red pepper in shallow bowl. Dip shrimp in egg, then roll in coconut mixture until evenly coasted on all sides.

Bake 10 to 12 minutes or until shrimp are cooked through. Serve with chutney or sweet-and-sour sauce, if desired.

Makes 6 servings, about 3 shrimp.


SALMON PASTA SALAD

~Submitted by Mary S., Nashville, TN

1 15 1/2-ounce can Alaska salmon
8 ounces fusilli -- cooked, drained and cooled
OR
8 ounces macaroni
1 pint cherry tomatoes -- cut in half
2 cups sliced cucumber
1 cup Mozzarella cheese -- cut into thin strips
1/2 cup chopped parsley
1/4 cup grated Parmesan cheese

LEMON DRESSING

3/4 cup olive oil
1/4 cup lemon juice
2 cloves garlic -- minced
1/2 teaspoon dill weed
1/2 teaspoon grated lemon peel
Black pepper -- to taste

Drain and flake salmon. Toss flaked salmon with remaining ingredients in large serving bowl. Toss with Lemon Dressing and serve.

Lemon Dressing: Whisk together ingredients until well combined.


NO-RISE BUTTER ROLLS

~Submitted by Treva, Knoxville, TN

1 cup shortening 
1 cup milk 
1/2 cup warm water 
1 & 1/2 teaspoons active dry yeast 
1 teaspoon white sugar 
2 eggs 
1/2 cup white sugar 
2 teaspoons salt 
4 & 1/2 cups all-purpose flour 
1 teaspoon baking powder 
1 tablespoon butter, softened

Melt and cool the shortening and milk. Dissolve the yeast and 1 tsp. of the sugar in the warm water. Beat the eggs, 1/2 cup sugar and salt together. Combine the milk mixture, yeast mixture and egg mixture. Sift the flour and baking powder together and add to the wet mixture. Stir until combined then cover and refrigerate overnight. Divide dough into fourths and roll out on a floured surface. Spread top surface of the rolled out dough with the soft butter. Cut triangle (pie piece shaped) pieces and roll up from larger to small end. Place rolls on a baking sheet and allow to rolls to rise for 3 to 4 hours. Bake rolls in a preheated 400 degree oven for 5 to 8 minutes. 

Yield: 32

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ROASTED RED PEPPER SPREAD

~Submitted by Treva, Knoxville, TN

This recipe serves: 10 
Preparation time: 30 minutes 

4 red bell peppers 
1 tablespoon fresh, chopped dill 
1 cup non-fat cream cheese 
1/2 cup non-fat sour cream

1. Roast, peel and seed the red peppers or use jarred roasted red peppers. 

2. Puree the peeled peppers and dill in the food processor. Add the cream cheese and process until the mixture is smooth. 

3. Add the sour cream and pulse until combined. (Be careful not to over process or the mixture will liquefy.) 

4. Transfer the spread to a serving bowl and garnish with dill sprigs. 

Serve with pita wedges, baked tortilla chips or carrot sticks. 

Source: Food Fit


STUFFED VIDALIA ONIONS

~Submitted by Maggie, TX

Makes 4 servings

4 Vidalia or sweet onions 
1/2 teaspoon olive oil 
2 medium zucchini, shredded 
3 cloves garlic, minced 
1 teaspoon dried thyme, crushed 
1 teaspoon dried basil, crushed 
3 tablespoons plain dry bread crumbs 
1 1/2 tablespoons chopped toasted pine nuts 
3 tablespoons chopped toasted pine nuts 
3 tablespoons freshly ground Parmesan cheese 
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper 

Preheat the oven to 400 degrees F: Line a small baking pan with foil. 

Cut 1/2-inch off the top of each onion; slightly trim the bottoms so that the onions stand upright. Place the onions, cut side up, in the prepared baking pan and coat with cooking spray. Bake for 1 hour, or until soft. Set aside for 15 minutes, or until cool enough to handle. 

Reduce the oven temperature to 350 degrees F. 

Remove and discard the onion peels. Using a spoon, scoop out the onion centers, leaving a 1/2-inch shell. Chop the centers and reserve 1 cup for the stuffing; save the remainder for an- other use. 

Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, garlic, thyme, basil, and the 1 cup chopped onions. Cook for 6 minutes, or until the zucchini is softened and most of the liquid has evaporated. Remove from the heat and stir in the bread crumbs, pine nuts, 2 1/2 tablespoons of the cheese, salt, and pepper. 

Divide the filling among the onion shells. Place the onion shells in the same baking pan and top with the remaining 1/2 tablespoon cheese. 

Bake for 20 minutes, or until golden. 

Per serving: 122 calories, 6 g protein, 18 g carbohydrates, 4 g fat, 1 g saturated fat, 3 mg cholesterol, 4 g dietary fiber, 262 mg sodium

Source: Meals that Heal by Anne Egan, Regina Ragone, M.S., R.D.

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LUSCIOUS LIMAS

~Submitted by Mary S., Nashville, TN

Yield: 4 servings (1/2 cup per serving)

INGREDIENTS

- 1 (10 ounce) package frozen baby lima beans
- 1 cup frozen mixed pepper and onion stir-fry
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon olive oil
- 1/8 teaspoon salt (optional)
- Dash black pepper

DIRECTIONS

In a medium saucepan over high heat, combine the lima beans, vegetables, and 3/4 cup boiling water. Return to a boil. Cover, lower the heat, and simmer 12 to 14 minutes or until the beans are tender. Drain in a colander. 

Transfer the bean mixture to a medium bowl. Stir in the cheese, oil, salt (if desired), and pepper. Serve at once.

The beans will keep in the refrigerator for 3 to 4 days.

Nutritional Information Per Serving (1/2 per serving):
Calories: 70, Fat: 2 g, Cholesterol: 4 mg, Sodium: 88 mg,
Carbohydrate: 9 g, Dietary Fiber: 3 g, Sugars: 2 g, Protein: 4 g
Diabetic Exchanges: 1/2 Starch, 1/2 Fat

Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the American Diabetes Association


SPICY MEATBALL AND PASTA STEW

~Submitted by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

Meatballs:
- 8 ounces lean ground beef
- 1 egg
- 2 tablespoons ketchup or chili sauce
- 2 tablespoons seasoned bread crumbs
- 1 teaspoon minced garlic
- 1/2 teaspoon chili powder

Stew:
- 2 teaspoons vegetable oil
- 1 teaspoon minced garlic
- 1-1/4 cups chopped onions
- 3/4 cup chopped carrots
- 3-1/2 cups beef stock
- 1 can (19 ounces) tomatoes, crushed
- 3/4 cup canned chick peas, drained
- 1 tablespoon tomato paste
- 2 teaspoons granulated sugar
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1-1/4 teaspoon dried basil
- 2/3 cup small shell pasta

DIRECTIONS

In large bowl, combine ground beef, egg, ketchup, bread crumbs, garlic and chili powder; mix well. Form each 1/2 tablespoon into a meatball and place on a baking sheet; cover and set aside. 

In large nonstick saucepan, heat oil over medium heat. Add garlic, onions and carrots and cook for 5 minutes or until onions are softened. 

Stir in stock, tomatoes, chick peas, tomato paste, sugar, chili powder, oregano and basil; bring to a boil, reduce heat to medium-low, cover and let cook for 20 minutes. 

Bring to a boil again and stir in pasta and meatballs; let simmer for 10 minutes or until pasta is tender but firm, and meatballs are cooked.

Nutritional Information Per Serving (1/8 of recipe):
Calories: 203, Carbohydrate: 26 g, Fiber: 3 g,
Protein: 11 g, Fat: 7 g, Sodium: 831 mg, Cholesterol: 43 mg
Diabetic Exchanges: 1/2 Starch, 3 Vegetable, 1 Lean Meat, 1 Fat

Source: The Best Diabetes Cookbook by Katherine Younker

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BISTRO CATFISH

~Submitted by Mary S., Nashville, TN

1/4 cup chopped sun-dried tomatoes packed in oil, drained with 2 tablespoons oil reserved
2 cloves garlic, minced
2 catfish fillets (about 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package (10 ounces) fresh spinach, cleaned

In a large deep skillet, heat the 2 tablespoons reserved oil over medium heat; sauté the garlic for 1 to 2 minutes, until golden. 

Sprinkle both sides of the fish with salt and pepper. Place the fish in the skillet; cover, and cook for 8 to 10 minutes, or until the fish flakes easily with a fork. 

Add the spinach and sun-dried tomatoes to the skillet. Cover, and cook for 1 to 2 minutes, or until the spinach wilts but is still bright green. 

Place the spinach on a serving plate and top with the fish fillets. Drizzle with the pan drippings, and serve.

Serves 2


STRAWBERRY CHEESECAKE PARFAITS

~Submitted by Mary S., Nashville, TN

You can substitute your favorite fresh fruit, such as peaches or raspberries.

2 cups sliced fresh strawberries
1 tablespoon sugar
1 package (3 ounces) cream cheese, softened
1/3 cup plus 1 teaspoon confectioners' sugar, divided
1/4 cup sour cream
1/2 teaspoon vanilla extract, divided
1/8 teaspoon almond extract
1/4 cup heavy whipping cream
2-1/2 cups angel food cake cubes
2 whole fresh strawberries, halved

In a small bowl, combine sliced strawberries and sugar; set aside. In a small mixing bowl, beat the cream cheese and 1/3 cup confectioners' sugar. Add the sour cream, 1/4 teaspoon vanilla and almond extract. 

In a small mixing bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar and vanilla; beat until soft peaks form. Fold into cream cheese mixture. 

In two parfait glasses, layer a fourth of the sliced strawberry mixture, cake cubes and cream mixture. Repeat layers. Cover and refrigerate for at least 1 hour. Top each parfait with two strawberry halves.

Yield: 2 servings.

Source: Cooking for 2

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CHICKEN SALAD WITH POTATOES, GREEN BEANS AND TARRAGON DRESSING

This recipe is perfect for a casual ladies luncheon or card party. I particularly like it because it travels well and is great to take to work for lunch. I do not recall where I got this recipe but it is tried and true.

1 pound (480 g) skinless, boneless chicken breasts
1 pound (480 g) small red potatoes, cooked
1/3 pound (180 g) green beans, stem ends pinched, cut into 1 inch pieces, blanched in boiling water to cover for 2 minutes and drained 
1 4-ounce (120g) plum tomatoes, diced

Tarragon Dressing:
1/4 cup (67 g) fat-free sour cream
1/4 cup (69 g) fat-free mayonnaise 
2 teaspoons (10 ml) crushed dried tarragon 
1 tablespoon (15ml) white wine vinegar
1/2 teaspoon (2.5ml ) salt (optional) 
freshly ground pepper, to taste

Place the chicken in a microwave safe dish with 1 tablespoon water. Cook at full power for 4-6 minutes turning once, covered with waxed paper, until done. Allow chicken to cool. Dice chicken into bite-size cubes and place into bowl. Dice the potatoes and add to the chicken, along with the green beans and tomatoes. Whisk the sour cream, mayonnaise, tarragon, vinegar, salt (if using), and pepper in a small bowl. Fold into the chicken and vegetables. Refrigerate until ready to serve.

Per serving: 264 calories (6% calories from fat), 31 g protein, 2 g total fat (0.4 g saturated fat), 30 g carbohydrates, 4 g dietary fiber, 67 mg cholesterol, 203 mg sodium 
Diabetic exchanges: 3 very lean protein, 2 carbohydrate (1 1/2 bread/starch, 1 vegetable).


THE BEST CRAB CASSEROLE

This recipe comes from my very favorite boxed set: Paula Deen. There just isn't a bad recipe in the lot, and this one shines as one of the best in her follow-up to the first Lady & Sons cookbook.

1 (6 ½ -ounce) can crabmeat, drained
1 cup mayonnaise
1 cup soft breadcrumbs
¾ cup half-and-half
6 hard-boiled eggs, diced
1 cup chopped onion
¼ cup sliced stuffed green olives
¼ cup fresh parsley, chopped
¾ teaspoon salt
pinch of pepper
½ cup buttered soft breadcrumbs
olive slices, for garnish

Preheat oven to 350 degrees.

In a large bowl, break up the crabmeat in chunks. Add the mayonnaise, soft breadcrumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together. Divide the mixture among greased individual bakers or spoon it into a 1 quart casserole dish. Top with the buttered crumbs and bake for 20 to 25 minutes. Garnish with olive slices.

Yield: 4-6 servings 
Prep time: 8 minutes
Cook time: 20-25 minutes
Ease of preparation: easy

Source: The Lady & Sons, Too!: A Whole New Batch of Recipes from Savannah


JALAPENO CORN BREAD

Low-Fat 
Prep: 35 min; Rise: 1 hr 50 min; Bake: 45 min;
Makes 2 loaves, 16 slices each

3 cups whole wheat flour 
1/3 cup honey 
1/4 cup shortening 
1 tablespoon salt 
2 packages regular or quick active dry yeast (4 1/2 tsp) 
2 1/4 cups very warm water (120 to 130*) 
3 to 4 cups all-purpose or bread flour Butter or stick margarine, melted, if desired 

1. Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle. 

2. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched. 

3. Grease bottoms and sides of 2 loaf pans, 8 1/2 X 4 1/2 X 2 1/2 or 9 ¥ 5 ¥ 3 inches, with shortening. 

4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18 X 9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until double. 

5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375°. 

6. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool. 

*If using self-rising flour, decrease salt to 1 teaspoon. 

NUTRITION FACTS: 1 Slice Calories 100 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 220mg; Carbohydrate 20g (Dietary Fiber 2g); Protein 3g 
% DAILY VALUE:; Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6%
DIET EXCHANGES:; 1 1/2 Starch 

Sunflower-Herb Whole Wheat Bread: Add 1 tablespoon dried basil leaves and 2 teaspoons dried thyme leaves with the salt. Stir in 1 cup unsalted sunflower nuts with the all-purpose flour.

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


GRILLED STEAK AND VEGETABLE SALAD

Makes 6 servings.

I'm pretty sure I got this one off of a NutraSweet Spoonful label. Pammie in OH got me hooked on Splenda, so I swipe recipes from them now, ha-ha.

1-1/2 pounds beef flank steak, fat trimmed, scored 
1 medium sweet onion, cut into small wedges 
6 medium Italian plum tomatoes, cut into wedges 
4 ears corn, cooked, cut into 1-1/2 inch pieces 
1 medium green pepper, sliced 
Fresh Herb Vinaigrette (recipe follows) 

Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled. 

NOTE: If desired, steak can be broiled rather than grilled for the same amount of time. 

Fresh Herb Vinaigrette

Makes about 3/4 cup

1/3 cup red wine vinegar 
1/4 cup water 
3 tablespoons olive or vegetable oil 
2 tablespoons fresh lemon juice 
2 cloves garlic, minced 
2 tablespoons NutraSweet Spoonful
3 tablespoons minced fresh or 1 teaspoon dried rosemary leaves 
3 tablespoons minced fresh or 1/2 teaspoon dried thyme leaves 
3 tablespoons minced fresh or 1 teaspoon dried oregano leaves 
3 tablespoons minced fresh or 1 teaspoon dried basil leaves 
1/2 teaspoon salt 
1/4 teaspoon pepper 

Combine all ingredients in covered jar; shake to mix. 

Nutritional Information (one serving: 1/6 recipe - 3 oz. meat with 2 tablespoons vinaigrette): 
305 calories; 25 g protein; 18 g carb; 16 g total fat; 5 g saturated fat; 56 mg chol; 3 g fiber; 255 mg sodium.
Dietary Exchanges: 3 lean meat, 1 starch, 1-1/2 fat.

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The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)

Contact:
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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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