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"Dear God, I pray for the cure of cancer. Amen."

'Twas The Day AFTER Christmas

~Shared by Jim D., WA
 
'Twas the day after Christmas, and all through the house,
Every creature was hurtin', even the mouse.

The toys were all broken, their batteries dead;
Santa passed out, with some ice on his head.

Wrapping and ribbons just covered the floor,
While upstairs the family continued to snore.

And I in my T-shirt, new Reeboks and jeans,
Went into the kitchen and started to clean.

When out on the lawn there arose such a clatter,
I sprang from the sink to see what was the matter.

Away to the window I flew like a flash,
Tore open the curtains, and threw up the sash.
 
When what to my wondering eyes should appear,
But a little white truck, with an oversized mirror.

The driver was smiling, so lively and grand;
The patch on his jacket said, "U.S. POSTMAN."

With a handful of bills, he grinned like a fox,
Then quickly he stuffed them into our mailbox.

Bill after bill, after bill, they still came,
Whistling and shouting he called them by name:

"Now Target, now Best Buy, now Penny's and Sears.
There's eBay and Amazon - you're up to your ears!

To the tip of your limit, every store, every mall,
Now charge away - charge away - charge away all!"

He whooped and he whistled as he finished his work.
He filled up the box, then turned with a jerk.

He sprang to his truck and he drove down the road,
Driving much faster with just half a load.
 
Then, I heard him exclaim with great holiday cheer,
"Enjoy what you got . . . you'll be paying all year!"


At the Doctor's Office

~Shared by Mary H., Montreal, Canada
 
A gorgeous young redhead goes into the doctor's office and said that her body hurt wherever she touched it.

"Impossible!" says the doctor. "Show me."

The redhead took her finger, pushed on her left shoulder and screamed, then she pushed her elbow and screamed even more. She pushed her knee and screamed; likewise she pushed her ankle and screamed. Everywhere she touched made her scream.

The doctor said, "You're not really a redhead, are you?

"Well, no," she said, "I'm actually a blonde."

"I thought so," the doctor said. "Your finger is broken."


Woman Talk

~Shared by Marilyn, Canton, OH

1. Don't imagine you can change a man - unless he's in diapers.

2. What do you do if your boyfriend walks out? You shut the door!

3. If they put a man on the moon - they should be able to put them all up there.

4. Go for the younger man. You might as well, they never mature anyway.

5. Men are all the same - they just have different faces, so we can tell them apart.

6. Best way to get a man to do something is to suggest he is too old for it.

7. Love is blind, but marriage is a real eye-opener.

8. The children of Israel wandered around the desert for 40 years. Even in Biblical times, men wouldn't ask for directions.

9. If he asks what sort of books you're interested in, tell him check books...


A Bunch of Bull

~Shared by Johnny, LA

A rancher needs a bull to service his cows but needs to borrow the money from the bank. The banker who lent the money comes by a week later to see how his investment is doing. The farmer complains that the bull just eats grass and won't even look at the cows. The banker suggests that a veterinarian have a look at the bull.

The next week the banker returns to see if the vet helped. The farmer looks very pleased "The bull has serviced all my cows, broke through the fence, and has serviced all my neighbor's cows." "Wow," says the banker, "what did the vet do to that bull?" "Just gave him some pills," replied the farmer. "What kind of pills?" asked the banker. "I don't know," says the farmer, "but they sort of taste like peppermint."

GREEN CHILE STUFFED CHICKEN BREASTS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Serves 4

Ingredients

4  boneless skinless chicken breasts pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar or Monterey jack cheese
1 can chopped green chilies (4 oz.)
1/2 teaspoon chili powder
salt and pepper
1 can cream of mushroom soup
1/2 cup hot enchilada sauce

Instructions

1  In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.

2  Place a generous dollop on each flattened chicken breast, then roll up.

3  Place chicken in crockpot, seam side down.

4  Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.

5  Cover and cook on low for 6-7 hours.


CARAMEL APPLE-TOPPED WAFFLES

~Shared by Treva, NC

Makes: 6 servings (2 waffles each and topping)

2 tablespoons butter or margarine
3 medium eating apples, peeled and sliced (3 & 1/2 cups)
1/4 cup caramel topping
2 cups Original Bisquick® mix
1 & 1/3 cups milk
2 tablespoons vegetable oil
1 egg, if desired

1.  To make Caramel Apple Topping, melt butter in 10-inch skillet over medium heat. Stir in apples. Cook about 3 minutes, stirring frequently, until tender. Pour caramel topping over apples. Heat, stirring frequently, until warm. Keep warm.

2.  Heat waffle iron; grease if necessary.

3.  Stir remaining ingredients until blended. Pour batter by slightly less than 1 cupfuls onto center of hot waffle iron.

4.  Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with Caramel Apple Topping.

High Altitude (3500-6500 ft) No changes.

Nutrition Information:

1 Serving: Calories 325 (Calories from Fat 135 ); Total Fat 15 g (Saturated
Fat 3 g); Cholesterol 5 mg; Sodium 690 mg; Total Carbohydrate 45 g (Dietary
Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 2 %;
Calcium 14 %; Iron 6 % Exchanges: 1 Starch; 2 Fruit; 3 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch:
Indulge! Top waffles and apples with a dollop of sweetened whipped cream and a sprinkle of toasted nuts.

Time Saver:
Freeze any leftover waffles, then reheat in the microwave or pop 'em in the toaster for another meal.


CHEESECAKE FACTORY PASTA DA VINCI
Copycat

~Shared by Linda H., Rosharon, TX

1 big bowl!
1 (1 lb) box penne pasta
2 tablespoons olive oil
3 large boneless skinless chicken breasts, diced
1 large red onion, finely chopped
1 (4 ounce) can sliced mushrooms, drained
2 tablespoons minced garlic
1 cup madeira wine
1 cup heavy cream
1/2 cup sour cream
1-2 tablespoon butter

Cook pasta according to package directions. Place cooked and drained pasta in separate bowl.

Heat oil in skillet and saute chicken, onion, mushrooms, and garlic.Remove from skillet; set aside. Add wine to same skillet and simmer over medium heat until liquid is reduced by two-thirds. Add heavy cream and sour cream and heat through. Remove from heat and swirl in butter. Toss with pasta.

Source: Recipezaar


FESTIVE GOOD LUCK CORNBREAD SKILLET

~Shared by Johnny, LA
 
PREP TIME: 30 min
COOK TIME: 30 min
YIELD: 8 servings 
 
INGREDIENTS:
 
FILLING
1 pound smoked sausage
1/2 cup chopped onion
1 to 2 cloves garlic, minced
2 (15 oz.) cans black-eyed peas, drained
1 (14.5 oz.) can ready-to-serve fat-free chicken broth, with 1/3 less sodium
10 ounces frozen chopped collard or turnip greens, thawed and drained
1/2 teaspoon hot pepper sauce
 
TOPPING
1 cup Martha White® Self-Rising White Corn Meal Mix
2 teaspoons sugar
3/4 cup buttermilk
1/4 cup Crisco® Pure Vegetable Oil
1 large egg, beaten
1 cup (4 oz.) shredded Cheddar cheese
1/4 cup finely chopped fresh parsley, or cilantro
 
PREPARATION DIRECTIONS:
1. HEAT oven to 400°F. Cut sausage in half lengthwise; cut crosswise into 1/4-inch slices. Combine sausage, onion and garlic in 12-inch cast iron or ovenproof skillet; cook until sausage is browned and onion is tender, stirring occasionally.
 
2. ADD all remaining filling ingredients; mix well. Bring to a boil. Reduce heat to low; simmer 10 minutes.
 
3. COMBINE all topping ingredients in large bowl; stir until smooth. Pour batter around edge of sausage mixture in skillet.
 
4. BAKE 25 to 30 minutes or until golden brown. Garnish with sour cream, pickled jalapeño chile slices and fresh parsley or cilantro leaves, if desired.



KING PAO CHICKEN

~Shared by Jim D., WA
   
Active Time:  15 Minutes
Total Time:  15 Minutes
Serves 4
 
Quick Asian stir-fries make especially satisfying weeknight dinners. Kung pao is traditionally a seriously spicy dish, but we've given ours a moderate level of heat; feel free to adjust the quantity of red-pepper flakes to suit your taste. Serve with steamed rice.

INGREDIENTS
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch

2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water

2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red pepper flakes
 
DIRECTIONS
In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
 
In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
 
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.
 
VARIATION
Cashew Chicken: Substitute the same amount of cashews for the peanuts.
 
WINE RECOMMENDATION: Since the chicken is salty and spicy, the drink's first job is to refresh. An aromatic white wine such as a sauvignon blanc from California or South Africa will do nicely, as will your favorite cold beer.

Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 382 Fat. Total: 20g Carbohydrates, Total: 9g
Cholesterol: 87mg Sodium: 1231mg Protein: 40g
Fiber: 2g % Cal. from Fat: 47% Fat, Saturated: 0g
 
Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen


FROGMORE STEW

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
16 ounces kielbasa sausage
1 (6 ounce) package dry crab boil
6 cups water
6 ears fresh corn
3 pounds medium shrimp - peeled and deveined
 
Slice kielbasa sausage into 1/2 inch pieces. Place bag of crab boil and sausage in water and boil for 30 minutes. Make sure water does not evaporate. Add more water while it is cooking to make sure ingredients are fully covered.

Add corn-on-the-cob and cook for 5 to 6 minutes and then add shrimp and boil for 3 minutes, stirring occasionally.

Drain and serve


ABM APPLE & CORNMEAL BREAD

~Shared by Doe, Oliver, B.C., Canada

Use concentrated apple juice in place of water for a stronger flavor. This is not an overly sweet bread & has a dense texture so it is terrific for ham, pork or grilled cheese sandwiches.

1.5 pound loaf-
1/3 c froz unsw apple juice conc, thawed   
2/3 c water 
2 tbsp marg 
3/4 tsp salt 
1 tbsp honey or maple syrup
2 c flour 
3/4 c cornmeal 
1 1/4 tsp yeast

2 pound loaf-
1/2 c apple juice conc 
3/4 c water 
3 tbsp marg 
1 tsp salt 
2 tbsp honey or maple syrup
2 3/4 c flour 
1 c cornmeal
1 1/2 tsp yeast

Tip- Sub apple juice for froz concentrate & water.

Follow manufacturer's instructions.


PEPPER STEAK

~Shared by Jim H., Calgary, Alberta, Canada

Comfort Food. Serve with brown rice and a salad.

52 min
10 min prep
Serves 4

1 lb beef top round steak, cut 1 inch thick
2 teaspoons olive oil
1 medium onion, sliced thin
2 cloves garlic, minced
1 cup beef broth
1/4 cup light soy sauce
1/4 teaspoon sugar
1/2 teaspoon pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can chopped tomato, drained or 2 medium tomatoes blanched,peeled and cut into wedges
2 teaspoons cornstarch
1/4 cup cold water

Slice the beef into 3 inch strips 1/4 inch wide. Heat 1 T. oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes. Remove with a slotted spoon. Add remaining oil and saute the beef until browned. Remove with a slotted spoon. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well. Return beef, onion and garlic to skillet and simmer for 30 minutes. Add celery, bell pepper and tomatoes. Cover and cook until celery and peppers are crisp/tender-around 5 minutes. Dissolve the cornstarch in cold water. Stir into the skillet stirring constantly until thickened around 2 minutes.

Source: Recipezaar


FATHER'S MARVELOUS BEANS

~Shared by Ann S., Mims, FL

1 pound pinto beans, cleaned and soaked (water to barely cover after soak)
1 onion, chopped
2 cloves garlic, crushed
1/4 pound salt pork, diced
1 link (approximately 1 pound) kielbasa or other Polish-style sausage, cut into 1/2-inch coins
2 to 3 tablespoons picante sauce
2 small cans tomato wedges, or 2 to 3 large tomatoes, chopped
2 carrots, chopped
some celery, ditto (your mother says no)
 
Place all ingredients in a pressure cooker and cook at 15 pounds pressure for about 1 hour and 5 minutes. Or, simmer over a low flame 2 to 3 hours until done.



BAKER'S ONE BOWL BITTERSWEET TORTE

~Shared by Barb C., Chula Vista, CA
 
Prep Time: 20 min
Total Time: 1 hr
Makes: 12 servings

1 pkg. (6 squares) BAKER'S Bittersweet Chocolate, divided
3/4 cup  (1-1/2 sticks) butter or margarine
1 cup sugar
3   eggs
1 tsp. Vanilla
1/3 cup  flour
1/4 tsp. Salt
1/2 cup  chopped PLANTERS Pecans

PREHEAT oven to 350°F. Grease and flour 9-inch round cake pan. Line bottom of pan with wax paper; set aside.

MICROWAVE 4 of the chocolate squares and butter in large microwaveable bowl on HIGH 1-1/2 to 2 min. Or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour and salt; mix well. Stir in pecans. Pour into prepared pan.

BAKE 40 min. Or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan 5 min. Run small knife around side of pan to loosen edge. Invert torte onto serving platter; remove wax paper. Melt remaining 2 chocolate squares. Drizzle over top of torte. Let stand until firm.

Source:  LilBitsofThisnThat-PSP@Yahoogroups.com


SPANISH DEVILED EGGS

~Shared by Pat, Merritt Island, FL

2 Tbs chopped onion
1 Tbs green pepper, chopped
1 Tbs butter or marg.
1 1/2 tsp ap flour
1 8 oz can (1 cup) tomatoes
1/2 tsp sugar
3 hard-cooked eggs halved and deviled to your taste
1/4 C dry bread crumbs
1 tsp butter melted butter

DIRECTIONS:

Cook onion and green pepper in 1 Tbs butter till tender; blend in flour.  Add tomatoes, sugar, dash of salt and dash of pepper.  Cook and stir  till bubbly.

Pour into two individual casseroles.  Arrange three Deviled Egg halves into each.  Combine crumbs and melted butter; sprinkle over.  Bake in a hot oven (425F) for 10 minutes.


QUICK HOT DISH

~Shared by Leasa, IA

(Great for those shopping days.)
 
1 can Cream of Chicken Soup
1 can whole kernel corn
1 can Spam, cut in pieces
1 - 7 oz can shoestring potatoes
 
Drain part of the liquid off the corn.  Mix all ingredients together, adding milk as needed if too thick.  Bake 1/2 hour at 375°.  You may add cheese if desired.

Serves 8 - 10

Source: Courtesy of Svanhide Rochau, the St. Paul Lutheran Church cookbook, 1981


APPETIZER ROLL-UPS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

Cream cheese and a variety of herbs and vegetables make even deli cold cuts a fancy and filling appetizer. Bite-size pieces look so pretty set on a platter in a circle. But the arrangement never stays complete for very long once this snack is served. —Marcella Funk, Salem, Oregon

INGREDIENTS
 
ROAST BEEF:
4 ounces cream cheese, softened
1/4 cup minced fresh cilantro or parsley
2 to 3 tablespoons minced banana peppers
1 garlic clove, minced
1/2 pound thinly sliced cooked roast beef

HAM AND TURKEY:
12 ounces cream cheese, softened
1/2 cup shredded carrot
1/2 cup shredded zucchini
4 teaspoons dill weed
1/2 pound thinly sliced fully cooked ham
1/2 pound thinly sliced cooked turkey 

DIRECTIONS
 
In a bowl, combine the cream cheese, cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly and wrap in plastic wrap. In another bowl, combine cream cheese, carrot, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. Roll up tightly; wrap in plastic wrap. Refrigerate overnight. Slice into 1-1/2-in. pieces.

Yield: 6-7 dozen.

Source: Taste of Home


SELF-FROSTED BROWNIE CAKE

~Shared by Treva, NC

The fudgy batter is sprinkled with brown sugar and chocolate chips so there’s no need to frost this easy cake.

1 & 1/4 cups all-purpose flour
2/3 cup granulated sugar
3 tablespoons unsweetened cocoa
1/2 tespoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/4 cup Butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
1/4 cup firmly packed brown sugar
2/3 cup real semi-sweet chocolate chips

Heat oven to 350°F. Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add milk, butter, egg and vanilla. Beat at medium speed, scraping bowl often, until well mixed. Stir in pecans by hand.

Spread batter into greased 8-inch square baking pan. Sprinkle with brown sugar and chocolate chips.

Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

Makes 16 servings.

Nutrition Facts (1 serving): Calories: 160, Fat: 7g, Cholesterol: 20mg, Sodium: 110mg, Carbohydrates: 24g, Dietary Fiber: 1g, Protein: 2g


PASTA WITH PEANUT SAUCE

~Shared by Linda H., Rosharon, TX

Yields: 4 servings

2/3 (8 ounce) package angel hair pasta
1/3 cup creamy peanut butter
1 tablespoon and 1 teaspoon soy sauce
3/4 teaspoon grated fresh ginger
1/3 cup chicken broth
1/3 cup fresh bean sprouts
2/3 red bell pepper, thinly sliced
2-3/4 green onions, chopped
11 ounces skinless, boneless chicken breast halves - cut into cubes

Cook angel hair pasta in a large pot of boiling water until al dente.

Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.  Saute chicken until done. Set aside.

Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.  © 2007 Allrecipes.com

(Sounds like Cheesecake Factory Thai Chicken Pasta) Use green and white fettucine and no peppers.  Use carrot strips.


LOU'S ADOBO MIX

~Shared by Johnny, LA

3-6 tablespoons salt
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons ground black pepper
1 1/2 teaspoons ground oregano
1 teaspoon ground cumin
3 tablespoons Sweet paprika

Place all ingredients in a jar with a tight fitting lid. You can use any or all of the optional ingredients. Shake well and store for up to 2 months in a cool dry place.


FANTASTIC HUEVOS RANCHEROS WITH CUMIN LIME CREAM

~Shared by Jim D., WA

This is a great spruced up version of a classic.

SERVES 4

Sauce
1/2 cup sour cream
1 tablespoon finely grated lime zest (about 1 lime)
2 tablespoons fresh lime juice
1/2 teaspoon paprika
1/2 teaspoon cumin
salt and pepper
vegetable oil

Eggs
15 ounces refried black beans or pinto beans
8 (8 inch)  flour tortillas
1 cup shredded monterey jack cheese
1 cup salsa
8 large eggs

Make the Cream Sauce: Stir together all ingredients in a small bowl and refrigerate until ready to use. May be refrigerated up to 2 days.

For the Eggs: Warm the refried beans in order to make them easier to spread. Spread a thin layer on four of the tortillas and sprinkle the other four with the cheese. Heat a few teaspoons of oil on a griddle or large skillet. Place one chhese and one bean tortilla on griddle and when cheese melts invert the cheese tortilla over the bean tortilla. Cook until golden on both sides. Transfer to a warm plate. Repeat with remaning quesadillas, keeping them in a warm oven or covered with foil.

Either poach or fry eggs to your liking.

To serve cut each quesadilla into six wedges. Arrange in a circle with points facing out on a warm plate. Top with salsa and place two eggs on top. Drizzle cumin lime cream over each serving.
 
Source: Recipezaar


GRANDMA'S DRIED BEEF CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1/4 cup margarine
1/4 cup all-purpose flour
2 cups milk
4 ounces processed cheese food, cubed
1 (8 ounce) package uncooked egg noodles
1 (10.75 ounce) can cream of mushroom soup
4 ounces dried beef, chopped
1 cup crushed plain potato chips
 
Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Drain and transfer to a greased 9x13 inch baking dish.

Melt the margarine in a saucepan over medium heat. Whisk in the flour using a fork so that no lumps form. Gradually stir in the milk. Bring to a simmer, stirring constantly, then add the cheese. Cook and stir until smooth. Stir in the cream of mushroom soup, and then the dried beef. Stir into the noodles in the casserole dish, and top with crushed potato chips.

Bake for 30 minutes in the preheated oven, until the sauce is thick and bubbling, and top is toasted.


ALMOND JOY CHEESECAKE

~Shared by Doe, Oliver, B.C., Canada

Serves 12-16.

Crust:
9 ounces (about 20) Oreo cookies
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling:
2 pounds cream cheese
1 1/2 cups granulated sugar
1 tablespoon almond extract
4 eggs, room temperature
5-8 Almond Joy candy bars, cut into 1/2-inch pieces

Preheat oven to 350 degrees F. Finely process cookies and place in 9-inch springform pan. Add sugar; stir. Add melted butter; stir. Press crust evenly on bottom and halfway up side of pan. Bake for about 10 minutes, until crust is set. Beat cream cheese and sugar together until smooth. Add almond extract. Add eggs one at a time, beating after each addition. Fold in candy bar pieces. Pour filling into crust and bake about 1 hour or until middle is set. Place a pan with 1 inch of water on lower rack in oven during baking. Chill cheesecake completely before removing from pan. To remove cheesecake from pan, cut around cake with dull knife. Slide very large knife under crust and loosen all around before transferring to serving plate. Cut cheesecake with large knife, dipping the knife in hot water before each cut.

Variation: In the filling, substitute vanilla extract for almond extract, add 1/4 cup heavy cream and use 9 ounces of Oreo cookie pieces instead of candy bars.


STUFFED PORK CHOPS

~Shared by Jim H., Calgary, Alberta, Canada

It's taken me about 3 tries to get this right. This one is the savory version. I plan on making a sweet version as well. A couple of people have suggested using a pork tenderloin and rolling or wrapping it around the stuffing, I haven't tried it, you may. ~by Bill Gary

1½ hours
30 min prep
Serves 4

4 pork chops (for stuffing, 1 to 2 inches thick)

Sauce:
4 tablespoons butter
3/4 cup coarsely chopped mushroom
1/4 cup diced green bell pepper or red bell pepper
1/4 cup finely chopped onion
1/4 cup flour
2 1/2 cups milk
1/4-1/2 cup shredded cheddar cheese

Stuffing:
4 cups toasted bread, cut into cubes
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup diced mushroom (optional)
1/4 cup finely diced green bell pepper or red bell pepper
3 garlic cloves
1/4 cup chopped fresh parsley
1 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup beef stock or red wine (or a combination)

Topping (optional):
1/2 cup plain breadcrumbs (optional)
2 tablespoons melted butter (optional)

Prepare the stuffing: In a medium saucepan, melt the butter and sauté the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes). Stir in parsley, thyme, salt, and pepper, mixing until well combined. Toss with bread cubes gently. Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more). Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone. Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same). Sauté the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned. Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them. If there is any stuffing left over, you may mound it on top of the pork chops. Preheat oven to 350 degrees F. Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables. Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent. Lower heat to medium and sprinkle with flour. Cook, stirring constantly, for about a minute. Whisk in the milk, scraping the pan as you go to get up all the flour. Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream. Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted. Add salt and pepper to taste. Pour sauce over the pork chops. Prepare the topping: Stir the breadcrumbs into the butter until well combined. Sprinkle topping over the pork chops. If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese. Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly. Let stand for about 10 minutes unless you like third degree burns in your mouth. Enjoy!
 
Source: Recipezaar


GOAT'S MILK CARAMEL

~Shared by Ann S., Mims, FL

2 quarts goat milk (must be gluten free)
2 cups sugar
2 vanilla beans, split and seeds scraped
1 teaspoon baking soda

First bring the milk to a boil in a large saucepan.  Reduce to a simmer and add the sugar, split vanilla bean and scrapped seeds. Stir well to dissolve.

Remove pot from heat and add baking soda, but be careful as it will bubble up (hence why you need the large pot).  Once the bubbling subsides simmer for 1-2 hours until the color gets a nice caramel / dark-brown color.  As it reduces, it will thicken up so it is important to stir well.   Once it reaches the softball stage shut off heat and allow to cool.  Serve warm over the ice cream and banana split.


APPLE, BACON, ONION STUFFING MUFFINS

~Shared by Rita K., Niceville, FL

9 cups bread cubes (12 slices bread)
Nonstick cooking spray
9 slices bacon
2 Tbsp. butter
1 ½ cups coarsely chopped red onions
3 stalks chopped celery
1 tsp. dried sage, crushed
1 tsp. dried thyme, crushed
2 large Granny Smith or Fuji apples peeled, cored and coarsely chopped (approx 3 cups)
1 tbsp. minced garlic (approx 6 cloves)
¼ tsp ground black pepper
1 cup chicken broth
Small fresh sage leaves (optional)

1. Preheat oven to 300 degrees F.  Spread bread cubes in a 15X10X1 inch baking pan.  Bake uncovered for 10 to 15 minutes or until cubes are dry, stirring twice.  Cool.  (cubes will continue to dry and get crisp as they cool)  You can also let bread cubes stand loosely covered at room temperature for 8 to 12 hours instead of baking.

2. Preheat oven to 375 degrees F.  Lightly coat twelve 2 ½ inch muffin cups with cooking spray.  Set aside.

3. In an extra large skillet, cook bacon over medium heat until crisp.  Drain on paper towels. Crumble bacon.  Drain fat reserving two tablespoons drippings in the skillet.

4. Add butter to skillet.  Add onions, celery and herbs.  Cook over medium heat for 7 to 10 minutes until vegetables are tender stirring occasionally.  Add the apples and garlic.  Cook and stir for two to four minutes or until apples are softened.  Transfer mixture to an extra large bowl.

5. Add bread cubes, crumbled bacon and pepper to vegetable mixture.  Toss gently to combine.  Add broth and toss until moistened.

6. Spoon about 2/3 cups stuffing mixture into each prepared muffin cup.  Press to pack tightly.  If desired top each cup with a fresh sage leaf.  Bake uncovered for 10 to 25 minutes or until stuffing is hot and tops are light brown.  Cool about 10 minutes and carefully remove from muffin tin.  Serve warm.

Yield 12 servings.

Source: My Nebraska hometown Garden County News newspaper


CHOCOLATE LOVER'S DREAM COOKIES

~Shared by Marilyn, Canton, OH

6 Tbsp. canola oil
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1 1/4 cups all purpose flour
1/2 cup baking cocoa
1/4 tsp. baking powder
1 cup vanilla or white chips
1 cup semi-sweet chocolate chips

In a large bowl beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition; beat in vanilla. Combine flour, cocoa and baking powder; gradually add to oil mixture and mix well.  Stir in chips. Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 350 for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.



BUFFALO CHICKEN DIP

~Shared by Larry J., Spring Hill, TN

Ingredients:

2 pounds chicken breasts, boiled and finely shredded
2 tablespoons butter, melted
1 cup buffalo wing sauce
16 ounces cream cheese
1/2 jar refrigerated blue cheese dressing
2 cups shredded mozzarella

Procedure:

Toss chicken with butter and wing sauce. Marinate for 30 minutes. Spread cream cheese in bottom of 12-inch cast-iron skillet. Spread chicken on top of cream cheese, then spread blue cheese on top. Sprinkle mozzarella, and bake at 350 degrees for 30 minutes or until bubbly. Serve with blue corn tortilla chips and celery sticks.

Tip: Cast iron is a great method for cooking dips, since it retains heat and keeps your dip hotter longer- perfect for parties!

Source: www.tnhomeandfarm.com


APPLE BUNDT CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

I love this recipe because the cake has a thin, crunchy crust and a soft, delicious inside. With the butter cream sauce, it's almost like eating candy.

INGREDIENTS
 
2 eggs
2 cups sugar
1-1/2 cups vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups diced peeled apples
1 cup chopped pecans

BUTTER CREAM SAUCE:
1/2 cup butter (no substitutes)
1 cup sugar
1/2 cup whipping cream
1 teaspoon vanilla extract

DIRECTIONS
 
In a large mixing bowl, beat the eggs, sugar and oil. Combine the flour, baking soda, cinnamon and salt; gradually add to batter (batter will be very stiff). Fold in apples and pecans. Pour into a greased 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

For sauce, melt butter in a small saucepan. Add the sugar, cream and vanilla. cook and stir over low heat until sugar is dissolved and sauce is heated through. Sliced cake; serve with warm sauce. Refrigerate leftover sauce.

Yield: 12-16 servings.


BEST CHEESECAKE

~Shared by Treva, NC

This recipe is NOT simple and easy. It is time consuming, and complicated but it is so delicious that it is always worth the trouble for very special occasions. I hope you will try it.

First you must bake the sponge cake layer:

1/2 cup sifted cake flour
1 tsp baking powder
pinch of salt
3 extra large eggs, separated
1/3 cup sugar plus 2 tbs sugar
1 tsp pure vanilla extract
3 drops pure lemon extract
3 tbs unsalted butter, melted
1/4 tsp cream of tartar

1. Preheat oven to 350 and generously butter a 9" springform pan.  Wrap the outside of the pan with aluminum foil, covering the bottom and extending up the sides. Sift the cake flour, baking powder, and salt together and set aside.

2. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with mixer still running, gradually add the 1/3 cup sugar and continue beating until thick lite-yellow ribbons form in the bowl (about 5 minutes more) Beat in the vanilla and lemon extracts.

3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.

4. In a clean bowl, using dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tbs sugar and continue beating until stiff peaks form. Stir about a 1/3 cup of the whites into the batter, then gently fold in the remaining whites. (don't worry if a few white specks remain)

5. Gently spoon the batter into the pan. Bake the cake until the center of the cake springs back when lightly touched, only about 10 minutes so watch it carefully. Let the cake cool on a wire rack while you make the cheesecake filling. Do not remove from pan! Leave the oven on.

Cream Cheese Filling:

4- 8ounce packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tb pure vanilla extract
2 extra large eggs
3/4 cup heavy whipping cream

1. While the cake cools make the filling. Place one 8 oz package of cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes. Beat in the remaining 3 pks of cream cheese.

2. Increase the mixer speed to high and beat in the remaining 1 - 1/3 cups of sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended, be careful not to overmix the batter.

3. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan into a large shallow pan containing hot water that comes about one inch up the sides of the pan. Bake the cheesecake at 350 until the center barely jiggles when you shake the pan. About one hour and 10 to 20 minutes.

4. Cool the cake on a wire rack for one hour. Then cover the cake with plastic wrap and refrigerate until completely cold, at least 4 hours or better yet, overnight. Remove the sides of the springform pan. Slide the cake off the bottom onto a serving plate, or if you wish simply leave the cake on the removable bottom of the springform pan. Store leftover cake covered with plastic wrap in the refrigerator.

Optional: You can serve with cherry pie filling on top or any other fruit filling. 


PEANUT BUTTER NOODLES

~Shared by Linda H., Rosharon, TX

4 servings

1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces Udon noodles
1/4 cup chopped green onions
1/4 cup chopped peanuts

Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.


PICADILLO

~Shared by Johnny, LA

1 lb ground beef
2 med Russet potatoes, peeled and diced in 1/2" cubes
1 tsp powdered or granulated garlic
1 tsp powdered cumin
1 8oz can tomato sauce Salt & pepper to taste
3 slices of onion and bellpepper
1 1/2 cup water

Brown ground beef and drain grease. Add all other ingredients and cover. Let it come to a boil. When potatoes are soft, lower the heat and simmer for 5 minutes. Remove from heat and serve with corn and/or flour tortillas. Great with pinto beans, too.


CURRIED SARDINE SPREAD

~Shared by Jim D., WA

8 boned and skinned canned sardines in olive oil
8 oz. ricotta cheese
1 tsp. curry powder
One quarter cup fresh parsley, chopped
2 Tbsp. capers, rinsed and drained
1 tsp. lemon zest

Drain oil from sardines and discard tails. Combine sardines with remaining ingredients in a food processor and process until a coarse spread forms. Serve with crisp crackers.

The Skinny: Use cottage cheese in place of the ricotta.


SAGE MEAT LOAF

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 egg beaten
2/3 C. milk
1 T. Worcestershire sauce
1 C. crushed saltines
1/4 C. finely chopped onion
1 t. salt
1/2 t. rubbed sage
1/4 t. pepper
1 1/2 lb. ground beef
1/4 C. ketchup
3 T. brown sugar
1 t. ground mustard
1/4 t. ground nutmeg
 
In a large bowl combine the first 8 ingredients.  Crumble beef over mixture into an ungreased 9x5 loaf pan.  Bake uncovered at 350 for 50 minutes. 

Combine the ketchup, brown sugar, mustard and nutmeg; spread over top.  Bake 15-20 minutes longer or until meat is no longer pink and a meat thermometer reads 160.  Let stand for 10 minutes before slicing.


CHEESE STUFFED JALAPENOS

~Shared by Doe, Oliver, B.C., Canada

Makes about 4 dozen

25 med fresh jalapeños  
8 oz cream cheese, softened 
3 c finely shredded cheddar  
1 1/2 tsp Worcester   
5 bacon strips, crumbled

Cut peppers in half lengthwise, removes seeds. In lg pot boil peppers 5-10 mins, the longer you boil peppers, the milder they become. Drain & rinse in cold water, set aside. In sm bowl, beat cream cheese, cheddar & Worcester. Spoon 2tspfuls into each pepper half, sprinkle with bacon. Place on greased baking sheet. Bake at 400 for 5-10 mins or til cheese is melted. Serve warm.

My note: add f.c. grn onions.


ACAPULCO CORN CHOWDER

~Shared by Ann S., Mims, FL

Servings 5
Prep Time  5  Minutes
Cook Time  10  Minutes

Ingredients
2 Tbsp. butter
3 Tbsp flour
1-1/2 cups milk
1   can (15-1/4 oz.) DEL MONTE® Whole Kernel Golden Sweet Corn
1   can (8 oz.) DEL MONTE Stewed Tomatoes with Onions, Celery & Green Peppers
1   cup Longhorn Cheddar cheese, shredded
1 can (4 oz.) green chilies, diced
1/4 cup salsa

Directions
1. Melt butter in saucepan; blend in flour. Cook, stirring constantly, 2 minutes.

2. Stir in milk. Cook, stirring constantly, until thickened and smooth.

3. Stir in undrained corn; mix well. Add remaining ingredients; heat through. DO NOT BOIL

Per Serving:
Calories 270
Total Fat 14 g
Saturated Fat 8 g
Cholesterol 40 mg
Sodium 700 mg
Carbohydrates 25 g
Fiber 4
Protein 10 g

% Daily Value
Vitamin A 15 %
Vitamin C 20 %
Calcium 30 %
Iron 6 %

Source: Del Monte


HEARTY ITALIAN SOUP
 
~Shared by Mary H., Montreal, Canada
 
3/4 lb. Italian sausage, cut up
1/2 medium green pepper, chopped
1 medium onion, chopped
1 28-ounce can tomatoes, broken up
2 cups water
1/2 tsp. garlic powder
1 pouch chicken noodle soup mix
grated Mozzarella cheese
 
In a Dutch oven or large heavy saucepan, brown sausage, green pepper and onion; drain off fat.  Add tomatoes, water and garlic powder.  Cook, covered, 15 minutes. Stir in soup mix; return to boil.  Simmer, covered, five to seven minutes. Ladle into serving bowls.  Sprinkle each with cheese.


STUFFED PEPPERS

~Shared by Pam, Swanton, OH

You will need:
4 Medium peppers (green, yellow, orange, red, whatever you prefer.  I often use one of each)
½ to 1 pound of ground beef
½ cup chopped onion (Vidalia is the best)
2 cups of cooked rice (brown rice works well) (and so does minute rice, white or brown but I prefer the long grain)
2 cans condensed tomato soup (Campbell’s or the store brand, whichever fits your budget)
AND
A roasting pan (or a lidded casserole dish)

Clean the peppers, (take the tops off, and remove the seeds and membranes from the interior, rinse with water) Now, you can boil the peppers until they’re soft or you can microwave them in a microwave safe bowl for 5 to 8 minutes or so until they’re soft.  You choose; however, I find microwaving them isn’t as tedious . . . While the peppers cook and cool, brown the onion with the meat in a skillet on the stovetop and cook the rice.  To cook the rice, follow the directions on the rice package. I always drain the grease off the meat and rinse with hot water before mixing the meat with the contents of one can of soup and the rice to make the “filling”. Put the contents of one can of soup in the bottom of your roasting pan and stir it around. Fill the peppers with the meat/rice mixture and place them (as you fill them) in the middle of the roasting pan. Put any leftover meat/rice mixture around the peppers. (I usually use an extra can of soup and pour it over everything just before baking). Cover (use foil if you don’t have a lid for your pan/dish) and Bake in a 375°F oven for 30 minutes. Serve.

This makes a meal all by itself.

Pam’s Note:
Experimenting with amounts will help determine how much “filling” you have left over.  I always make extra filling because Bill is the only one who eats the peppers.  I also cut the tops of the peppers into small pieces and add them to the meat mixture to give extra flavor to the dish.  Cook the pepper pieces with the peppers before adding to the meat mixture so they’re not too crisp.
A pepper with 3 lobes is fine for cooking but a pepper with 4 lobes is better for eating raw as it’s a little sweeter.  I always use a 4 lobed pepper as I prefer a sweeter pepper.

Source: Campbell Soup Cookbook: Cooking with Soup


TASTY TOSSED SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 C. torn iceberg lettuce
1 C. fresh cauliflowerets
1 C. fresh broccoli florets
1 C. shredded carrots
1/3 C. chopped red onion
6 bacon strips cooked and crumbled
1 C. shredded Cheddar cheese

Dressing:
3/4 C. mayonnaise
3 T. sugar
3 T. lemon juice
 
In a large salad bowl combine the lettuce, cauliflower, broccoli, carrots, onions and bacon.  Top with cheese.

Combine the mayonnaise, sugar and lemon juice.  Pour over lettuce mixture and toss to coat.

ASIAN SESAME APPLE SLAW

~Shared by Treva, NC

Active Time: 20 minutes
Total Time: 35 minutes
 
INGREDIENTS
1/4 cup seasoned rice vinegar
2 Tbsp dark sesame oil
1 Tbsp honey
1/2 tsp salt
1 jalapeño or serrano pepper, seeded and minced (2 tsp)
1 each Gala, Golden Delicious and Granny Smith apple, halved, cored and thinly sliced
8 cups finely shredded Napa cabbage
1 red bell pepper, seeded, cut in thin strips
1/2 seedless cucumber, cut in thin strips
3 scallions, thinly sliced
3/4 cup cilantro
2 Tbsp toasted sesame seeds
1 container (3 oz) radish sprouts
 
1. In a large bowl, whisk vinegar, oil, honey, salt and chile pepper until blended. Add apple slices and toss to coat.
 
2. Add remaining ingredients, except radish sprouts, and toss to coat (slaw can be made up to 4 hours ahead and refrigerated). Just before serving, scatter radish sprouts over the slaw. Gently toss.
 
Nutrition Facts
Yield 8 servings
Amount Per Serving Calories 125 Total Fat 5g Saturated Fat 1g Cholesterol NA Sodium 424mg Total Carbohydrates 19g Dietary Fiber 5g Protein 2g

Source: Woman's Day,  September 12, 2007


NEW ENGLAND MINI CORN CAKES

~Shared by Maggie, TX

Yield: 12 servings

Notes: Make silver dollar pancakes the easy way, with a muffin tin.

INGREDIENTS
- Nonstick cooking spray
- 1-1/3 cups yellow cornmeal
- 1-1/3 cups unbleached white flour
- 4 teaspoons baking powder
- 3 eggs, beaten
- 1 cup evaporated fat-free milk
- 2 tablespoons honey
- 2 tablespoons low-calorie margarine
- 3 teaspoons maple extract

DIRECTIONS
Preheat the oven to 400 degrees.

Spray 24 muffin cups with nonstick cooking spray. Combine all ingredients and mix until blended.

Fill each muffin cup one-third full with batter. Bake for 13 minutes until browned. Each pancake should be 1/2 inch high.

Nutritional Information Per Serving (2 cakes): Calories: 163, Fat: 3 g,
Cholesterol: 54 mg, Sodium: 177 mg, Carbohydrate: 29 g, Dietary Fiber: 1
g, Sugars: 5 g, Protein: 6 g
Diabetic Exchanges: 2 Starch

Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb

SHRIMP VERA CRUZ

~Shared by Mary S., Nashville, TN

Yield: 4 servings
Serving Size: 1/4 of recipe, about 1 cup shrimp mixture plus 1/2 cup rice

INGREDIENTS

-  1 tablespoon olive oil
-  1 cup chopped onion
-  2 garlic cloves, minced
-  One 14 to 15 ounce can stewed tomatoes with juice
-  2 teaspoons chopped fresh jalapeno pepper, or 1 tablespoon chopped pickled jalapeno pepper
-  1 small green or red bell pepper, cored, seeded, and cut into short, thin strips
-  1 pound medium shrimp in the shell, peeled and deveined (about 12 ounces after peeling)
-  1 tablespoon cornstarch
-  1/4 cup coarsely chopped cilantro
-  2 cups hot cooked brown or white rice
-  1 lime, cut in wedges (optional)

DIRECTIONS

Heat the oil in a large non-stick skillet over medium heat. Saute the onion and garlic until tender, about 5 minutes. Add the tomatoes with their liquid and the jalapeno pepper; simmer 10 minutes.

Add the pepper strips and shrimp; cook until the shrimp are opaque, about 5 minutes.

Stir the cornstarch into 1 tablespoon water in a small bowl; add to the skillet. Stir and cook until the sauce thickens, about 1 minute. Stir in the cilantro.

Divide the hot rice among 4 bowls; pour 1/4 of shrimp and vegetables into each bowl. Garnish with lime wedges, if desired.

Nutritional Information Per Serving: Calories: 263, Fat: 5 g, Cholesterol: 121 mg, Sodium: 407, Carbohydrate: 38 g, Dietary Fiber: 4 g, Sugars: 7 g, Protein: 17 g
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Very Lean Meat

Source: The New Family Cookbook for People With Diabetes


CARROT-RAISIN SALAD

~Shared by Mary S., Nashville, TN

Yield: 4 servings (1/2 cup each)

INGREDIENTS

-  2 tablespoons reduced-fat mayonnaise
-  1/4 cup low-fat buttermilk
-  1/2 tablespoon cider vinegar
-  1 teaspoon mild or strong honey (optional)
-  1 cup cooked brown rice
-  3 medium carrots, grated or shredded (1 cup)
-  1/3 cup dark raisins

DIRECTIONS

Place the mayonnaise in a medium bowl. Slowly add the buttermilk, whisking until well combined. Whisk in the vinegar and honey (if desired).

Add the rice, carrots, and raisins, and stir to mix well.

Serve at once, or cover and refrigerate for several hours before serving. Leftover salad will keep in the refrigerator for 3 to 4 days.

Nutritional Information Per Serving (1/2 cup): Calories: 143, Fat: 3 g, Cholesterol: 4 mg, Sodium: 76 mg, Carbohydrate: 28 g, Dietary Fiber: 2 g, Sugars: 13 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Fruit

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


SWEET-SOUR CABBAGE

~Shared by Mary S., Nashville, TN

Yield: 6 servings

INGREDIENTS

-  1 medium-sized head red, or green, cabbage
-  2 medium onions, chopped
-  4 medium tart apples, pared, quartered
-  1/2 cup raisins
-  1/4 cup lemon juice
-  1/4 cup cider, or apple juice
-  1 tablespoon honey
-  1 tablespoon caraway seeds
-  1/8 teaspoon allspice
-  1/2 teaspoon salt

DIRECTIONS

Combine all ingredients in slow cooker. Cook on HIGH 3-5 hours, depending upon how crunchy or soft you want the cabbage and onions.

Nutritional Information Per Serving (1/6 of recipe): Calories: 112, Fat: 1 g, Cholesterol: 0 mg, Sodium: 154 mg, Carbohydrate: 27 g, Dietary Fiber: 5 g, Sugars: 21 g, Protein: 3 g
Diabetic Exchanges: 1 Fruit, 2 Vegetable

Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Goodhttp://www.amazon.com/exec/obidos/ASIN/1561484598/atozreci-20


BEAN BURGERS

~Shared by Mary S., Nashville, TN

Yield: 8 servings  

INGREDIENTS

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

DIRECTIONS

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

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

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

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

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

FARMER'S BREAKFAST

~Shared by Maggie, TX

Makes: 2 servings
Start to Finish: 20 minutes

Ingredients

1  tablespoon cooking oil
1  cup loose-pack frozen diced hash brown potatoes with onion and peppers, thawed
1/2  cup coarsely chopped cooked ham
3  eggs
3  tablespoons water
2  tablespoons shredded cheddar cheese

Directions

1. In a medium skillet heat oil over medium heat. Add potatoes in a single layer. Cover and cook for 5 to 7 minutes or until potatoes are tender, stirring once. Stir in ham.

2. In a small bowl beat together eggs and water with a rotary beater; pour over potato mixture. Cook over medium heat, without stirring, until egg mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath.

3. Continue cooking over medium heat until egg mixture is cooked through but is still glossy and moist. Sprinkle with cheese. Remove from heat. Cover and let stand for 1 to 2 minutes or until cheese is melted.

Nutrition Facts
Servings Per Recipe 2 servings
Calories 306,
Total Fat (g) 19,
Saturated Fat (g) 5,
Monounsaturated Fat (g) 4,
Polyunsaturated Fat (g) 1,
Cholesterol (mg) 343,
Sodium (mg) 649,
Carbohydrate (g) 14,
Total Sugar (g) 0,
Fiber (g) 0,
Protein (g) 19,
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens magazine


STUFFED MANICOTTI

~Shared by Maggie, TX

2 Servings
Prep: 30 min.
Bake: 25 min.

Ingredients

4 uncooked manicotti shells
1/2 pound ground beef
1 small onion, finely chopped
1/2 medium green pepper, finely chopped
1 can (15 ounces) tomato sauce
1 to 1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 cup (4 ounces) shredded mozzarella cheese, divided

Directions

Cook manicotti according to package directions; drain. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, oregano and thyme; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add 1/2 cup cheese; stir until melted.

Stuff half meat mixture into manicotti shells; arrange in a greased 8-in. square baking dish. Spoon remaining meat mixture over shells.

Bake, uncovered, at 325° for 20 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts: 1 serving (1 cup) equals 533 calories, 23 g fat (12 g saturated fat), 99 mg cholesterol, 1,264 mg sodium, 42 g carbohydrate, 5 g fiber, 40 g protein.

Source: Taste of Home's Cooking for One or Two by Heidi Reuter Lloyd

DINNER ROLLS FOR A CROWD

Adapted from Everyday.

3 to 3-1/2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
One 1/4 ounce envelope active dry yeast
1/2 teaspoon salt
10 Tablespoons butter, 6 softened and 4 melted
2/3 cup warm water (between 110-115 degrees)
1 large egg, at room temperature
Coarse salt, for sprinkling

Using a standing mixer, combine 1 cup flour, the sugar, yeast and salt.  With the machine on, gradually add the softened butter at low speed until the mixture is the consistency of sand, 2-3 minutes.  Mix in the warm water in a slow, steady stream for about 1 minute.  Increase the speed to medium and beat until smooth, about 2 minutes; scrape down the bowl.  Beat in the room temperature egg at low speed for about 1 minute.

Using the mixer fitted with a dough hook, mix in 2 cups flour, 1/4 cup at a time, on low speed, scraping down the bowl once, until the dough forms a ball, about 2 minutes.  Increase the speed to medium and beat for 5 minutes until smooth, elastic and slightly sticky, adding up to 1/2 cup more flour if needed (I did not need it).  Cover the bowl and let stand in a warm spot for 10 minutes.

On a lightly floured surface, divide the dough into thirds, then cut each third into 12 equal pieces and roll into balls.  Brush a heavy-duty baking sheet with 1 Tablespoon melted butter.  Arrange the dough balls about 1" apart on the prepared pan.  Cover with a kitchen towel and let rise in a warm spot until doubled in size, about 1-1/2 hours.

Preheat oven to 400 degrees.  Bake the rolls until golden-brown, 12-15 minutes.  Brush with the remaining 3 Tablespoons melted butter and sprinkle with the coarse salt.

Source: Noble Pig



ALMOND ROCA

Use an inexpensive chocolate such as Hershey's. It has low cocoa butter content. If you use a premium chocolate with a high cocoa butter content, unless you temper the chocolate first (look up directions online), the cocoa butter may separate into white streaks as the melted chocolate cools.

Ingredients

1 cup sugar
1/4 cup water
1 Tbsp light corn syrup
1/2 lb butter (2 sticks - NO substitutes!)
1/2 lb. slivered almonds (2 cups)
1/2 lb. bar of regular Hershey's dark chocolate (7 oz okay)

Method

Do not attempt to make this on a humid or rainy day. Do not double the recipe, make one batch at a time.

1 Melt butter with sugar, syrup and water in a pan (such as a large non-stick frying pan) on medium to medium-high temperature. Stir continuously with a wooden spoon. When butter is melted, add the almonds.

2 When mixture comes to a rolling boil, set your timer for a minimum of 10 minutes and keep stirring (no more than 15 minutes). The mixture will thicken and turn darker in color. The almonds will roast. Keep stirring and cooking until you hear it crackle. If you don't cook it long enough it will not harden, so keep stirring and listen for the crackling sound.

Elise's note: I have found it very hard to distinguish between the boiling sound and the crackling sound in this recipe. A better guideline for me is by color. When the mixture turns a warm amber color, at about 11 or 12 minutes into the boiling, that's the time to pour it out. Wait too long and it will burn.

If you try to make this, please read all the comments listed below. It's actually trickier than one would think.

3 When the mixture crackles, pour the mixture out onto a large cookie sheet and spread it as thin as possible with a fork. While it is still hot, break up the chocolate into chunks and distribute it over the almond mixture and let it melt. Spread it evenly on the top.

4 Let it cool to room temperature. When cool you can lift the whole thing off the pan and break into small pieces.

Source: Simply Recipes


CRISPY SESAME CHICKEN

1 cup grated Parmesan cheese
1/2 cup fine, dry breadcrumbs
1/4 cup plus 2 tablespoons sesame seeds
1 (3 to 3 1/2 pound) broiler-fryer, cut up
1/2 cup butter, melted

Combine first 3 ingredients in small bowl. Dip chicken in butter; dredge in breadcrumb mixture. Place chicken in 13 x 9-inch baking dish. Bake at 350 degrees F for 1 hour or until done.

Yields 4 to 6 servings.


MAGIC RAINBOW COOKIE BARS

3/4 cup butter, melted
3 cups graham wafer crumbs
1 can Regular or Low Fat condensed milk
1 cup candy-coated chocolate candies like M&M's
1 1/4 cups flaked coconut
1 cup chopped nuts

Combine butter and crumbs; press onto parchment paper-lined 13 x 9 inch baking pan. Pour condensed milk evenly over crumbs. Sprinkle with candies, then coconut and nuts; press down firmly. Bake at 350 degrees for 25 to 30 minutes or until lightly browned. Cool. Remove paper and cut into bars.

Makes 24 bars


BLACKEYE PEA SALAD

DRESSING:
1/4 cup olive oil
1/3 cup lemon juice
1 Tbs. chopped fresh marjoram leaves or 1 tsp. dried marjoram leaves
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

SALAD:
15 oz. can Blackeye peas, drained, rinsed
11 oz. can whole kernel sweet corn, drained
4 oz. Colby-Monterey Jack cheese, blend, cut into 1/2-inch cubes
1/2 cup sliced celery
1/2 cup chopped onion
2 medium tomatoes, seeded, coarsely chopped
1 mediu green bell pepper, coarsley chopped

1. In jar with tight-fitting lid, combine all dressing ingredients; shake well.

2. In large bowl, combine all salad ingredients; mix gently. Pour dressing over salad; toss gently. Cover; refrigerate at least 2 hours to blend flavors. If desired, serve on lettuce-lined plates. \

Makes 7 (1-cup) servings.

Ingredient Info: Available dried, canned or frozen, blackeye peas are small beige beans with a black spot or "eye" at the inner curve. They are also called cowpeas, or, if the "eye" is yellow, yelloweye peas.

Menu Suggestion: This salad can be serves as a meatless main dish with crusty multigrain bread and juicy honeydew melon, cantaloupe or watermelon.

Source: Pillsbury Classic Cookbooks, Easy Summer Recipes (July, 1976)


ONION TOASTS

Serving: 18

Topping:
1 cup Parmesan cheese
1 medium onion, finely chopped
1 cup mayonnaise
dash pepper

1 loaf of cocktail bread

1. Mix all topping ingredients together.

2. Spread mixture on little cocktail bread slices.

3. Broil until browned. Serve warm.

Based on individual serving.
Calories: 200
Total Fat: 13 g
Carbohydrates: 14 g
Protein: 5 g


FLUFFY CRANBERRY SALAD

8 oz. pkg. cream cheese
2 T. sugar
16 oz. can whole berry cranberry sauce
15 oz. can drained crushed pineapple
8 oz. pkg. whipped topping

Additional ingredients: chopped pecans, sliced bananas, chopped apples, miniature marshmallows

Beat together cream cheese and sugar. Stir in cranberry sauce. Add crushed pineapple, whipped topping and any additional ingredients. Mix well. Chill before serving.

Serves 6 to 8


FIRE-ROASTED TOMATO QUESADILLAS

Ingredients
1  can (14.5 oz each) Hunt's Fire Roasted Diced Tomatoes, drained
2/3  cup frozen whole kernel corn, thawed
2/3  cup drained, rinsed Ranch Style Black Beans
1/3  cup chopped white onion
2  tablespoons finely chopped fresh cilantro
1/2  teaspoon garlic powder
1/4  teaspoon kosher salt
1/4  teaspoon ground cumin
1/4  teaspoon ground red pepper
1  teaspoon lime juice
2  cups shredded Chihuahua or Monterey Jack cheese (2 cups = 8 oz)
6  flour tortillas (8 inch)
   Lime wedges and sour cream, optional

Directions
Make 'salsa': Place drained tomatoes in large bowl; mash into smaller pieces with fork. Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper and lime juice.

Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla; top each with 1/4 cup 'salsa' (reserve remaining). Fold each tortilla in half over filling; set aside.

Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.

Cut each quesadilla into 3 wedges. Serve each with remaining 'salsa'. Add a lime wedge and sour cream, if desired.

Cook's Tips
Monterey Jack cheese may be substituted for Chihuahua cheese, a Mexican melting cheese.

Nutrition Facts
Amount per Serving
Calories 333
%Daily Value*
Total fat 15 g 23%
Saturated fat 8 g 40%
Cholesterol 40 mg 13%
Sodium 793 mg 33%
Carbohydrate 36 g 12%
Dietary fiber 3 g 12%
Sugars 5 g 1%
Protein 14 g 28%
Vitamin A 6%
Vitamin C 4%
Calcium 33%
Iron 14%  
* Percent Daily Values are based on a 2,000 calorie diet

Makes: 6 servings (1 quesadilla plus 1-1/2 tablespoons 'salsa' each)


BLACK PEPPER NEW YORK STRIP STEAKS WITH HORSERADISH SAUCE

The key to flavorful and tender steak comes before the actual grilling, by rubbing the meat with a combination of salts and spices. This basic recipe is designed to bring out the true flavor of a New York Strip, topped off after grilling with a pungent Horseradish sauce.

Yields: 4 servings

4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Horseradish Sauce:
3/4 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a medium bowl thoroughly mix the sauce ingredients.

Prepare a two-zone fire for high heat.

Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season evenly with the salt and pepper. Let the steaks sit at room temperature for 20 to 30 minutes before grilling. Brush the cooking grate clean. Sear the steaks over direct high heat, with the lid closed as much as possible, for about 6 minutes, turning once and swapping their positions as needed for even cooking. Move the steaks over indirect high heat and cook, with the lid closed, until they reach your desired doneness, about 2 minutes for medium rare. Remove from the grill and let the steaks rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.

Source: Weber's Charcoal Grilling by Jamie Purviance