A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter.

We had a glorious Christmas and I hope you did, too. Every time I get all my kids and grands under one roof I always wonder "why does it take a holiday for this to happen?" I am making myself a promise to spend more time with them this coming year. I've also made a promise to myself to take better care of ME. And I will start that post haste. Which reminds me... I will be taking off a few days from the newsletter publishing after the first of the year. I have some things to take care of, as well as extra shifts at work. So, I'll be AWOL a few days. I'll tell you more about it in the next issue when I know more, ok?

Speaking of promises... the current theme topic is Promised Recipes. I know there is not a one of us who has no recipe tucked away, just waiting for the right time to try. Well, that's what we're looking for, folks. So get busy and send me a recipe or two that you've promised to make. You can read all about it as well as find the handy email link to use by visiting the Monthly Theme section. Tomorrow is the last day so... scoot!

I get money for Christmas from my mom each year and I usually (actually... always) spend it on my kids. Well, this year, I spent some on me. Yippee! And I was blessed to receive a couple of cookbooks from some friends. In today's issue, I have chosen 2 cookbooks from which to share recipes. Its sort of like loaning you my new cookbooks and having you select the very best recipes in each. Only thing is, I've selected them for you. Leasa in Iowa sent me 2 cookbooks and I chose one, a wonderful book from Paula Deen, as one source of recipes for today. And, the other is one I selected from the money my mom sent me. I know you will love all that Paula Deen has to cook as well as the tasty pasta recipes from my newest cookbook.

Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday (thanks, Leasa!)
365 Favorite Brand Name Pasta Recipes  (thanks, Mom!)

Thanks also go to these fine folks for materials in today's issue:

Patricia, Charlevoix, MI
Jim, WA State

Have a Happy and Safe New Year's celebration. We'll see you here again on Wednesday for the first issue of 2008, 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!

Thought for the day:

Calling an illegal alien an "undocumented immigrant" is like calling a drug dealer an "unlicensed pharmacist".

THE WEEK AFTER CHRISTMAS

Shared by Patricia, Charlevoix, MI

'Twas the week after Christmas, and all through the house
Nothing would fit me, not even a blouse.
The cookies I'd nibbled, the eggnog I'd taste
At the holiday parties had gone to my waist.

When I got on the scales there arose such a number!
When I walked to the store (less a walk than a lumber).

I'd remember the marvelous meals I'd prepared;
The gravies and sauces and beef nicely rared,

The wine and the rum balls, the bread and the cheese
And the way I'd never said, "No thank you, please."

As I dressed myself in my husband's old shirt
And prepared once again to do battle with dirt

I said to myself, as I only can
"You can't spend a winter disguised as a man!"

So away with the last of the sour cream dip,
Get rid of the fruit cake, every cracker and chip

Every last bit of food that I like must be banished
"Till all the additional ounces have vanished.

I won't have a cookie - not even a lick.
I'll want only to chew on a long celery stick.

I won't have hot biscuits, or corn bread, or pie,
I'll munch on a carrot and quietly cry.

I'm hungry, I'm lonesome, and life is a bore
But isn't that what January is for?

Unable to giggle, no longer a riot.
Happy New Year to all and to all a good diet!

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!

Lucky Foods for the New Year

For many, January 1 offers an opportunity to forget the past and make a clean start. But instead of leaving everything up to fate, why not enjoy a meal to increase your good fortune? There are a variety of foods that are believed to be lucky and to improve the odds that next year will be a great one. Traditions vary from culture to culture, but there are striking similarities in what's consumed in different pockets of the world: The six major categories of auspicious foods are grapes, greens, fish, pork, legumes, and cakes. Whether you want to create a full menu of lucky foods or just supplement your meal, we have an assortment of recipes, guaranteed to make for a happy new year, or at the very least a happy belly.

Grapes
New Year's revelers in Spain consume twelve grapes at midnight—one grape for each stroke of the clock. This dates back to 1909, when grape growers in the Alicante region of Spain initiated the practice to take care of a grape surplus. The idea stuck, spreading to Portugal as well as former Spanish and Portuguese colonies such as Venezuela, Cuba, Mexico, Ecuador, and Peru. Each grape represents a different month, so if for instance the third grape is a bit sour, March might be a rocky month. For most, the goal is to swallow all the grapes before the last stroke of midnight, but Peruvians insist on taking in a 13th grape for good measure.

Cooked Greens
Cooked greens, including cabbage, collards, kale, and chard, are consumed at New Year's in different countries for a simple reason — their green leaves look like folded money, and are thus symbolic of economic fortune. The Danish eat stewed kale sprinkled with sugar and cinnamon, the Germans consume sauerkraut (cabbage) while in the southern United States, collards are the green of choice. It's widely believed that the more greens one eats the larger one's fortune next year.

Legumes
Legumes including beans, peas, and lentils are also symbolic of money. Their small, seedlike appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. In Italy, it's customary to eat cotechino con lenticchie or sausages and green lentils, just after midnight—a particularly propitious meal because pork has it's own lucky associations. Germans also partner legumes and pork, usually lentil or split pea soup with sausage. In Brazil, the first meal of the New Year is usually lentil soup or lentils and rice, and in Japan, the osechi-ryori, a group of symbolic dishes eaten during the first three days of the new year, includes sweet black beans called kuro-mame.

In the Southern United States, it's traditional to eat black-eyed peas or cowpeas in a dish called hoppin' john. There are even those who believe in eating one pea for every day in the new year. This all traces back to the legend that during the Civil War, the town of Vicksburg, Virginia, ran out of food while under attack. The residents fortunately discovered black-eyed peas and the legume was thereafter considered lucky.

Pork
The custom of eating pork on New Year's is based on the idea that pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving. Roast suckling pig is served for New Year's in Cuba, Spain, Portugal, Hungary, and Austria—Austrians are also known to decorate the table with miniature pigs made of marzipan. Different pork dishes such as pig's feet are enjoyed in Sweden while Germans feast on roast pork and sausages. Pork is also consumed in Italy and the United States, where thanks to its rich fat content, it signifies wealth and prosperity.

Fish
Fish is a very logical choice for the New Year's table. According to Mark Kurlansky, author of Cod: A Biography of the Fish that Changed the World, cod has been a popular feast food since the Middle Ages. He compares it to turkey on Thanksgiving. The reason? Long before refrigeration and modern transportation, cod could be preserved and transported allowing it to reach the Mediterranean and even as far as North Africa and the Caribbean. Kurlansky also believes the Catholic Church's policy against red meat consumption on religious holidays helped make cod, as well as other fish, commonplace at feasts. The Danish eat boiled cod, while in Italy, baccalà, or dried salt cod, is enjoyed from Christmas through New Year's. Herring, another frequently preserved fish, is consumed at midnight in Poland and Germany—Germans also enjoy carp and have been known to place a few fish scales in their wallets for good luck. The Swedish New Year feast is usually a smorgasbord with a variety of fish dishes such as seafood salad. In Japan, herring roe is consumed for fertility, shrimp for long life, and dried sardines for a good harvest (sardines were once used to fertilize rice fields).

Cakes, Etc.
Cakes and other baked goods are commonly served from Christmas to New Year's around the world, with a special emphasis placed on round or ring-shaped items. Italy has chiacchiere, which are honey-drenched balls of pasta dough fried and dusted with powdered sugar. Poland, Hungary, and the Netherlands also eat donuts, and Holland has ollie bollen, puffy, donut-like pastries filled with apples, raisins, and currants.

In certain cultures, it's customary to hide a special trinket or coin inside the cake—the recipient will be lucky in the new year. Mexico's rosca de reyes is a ring-shaped cake decorated with candied fruit and baked with one or more surprises inside. In Greece, a special round cake called vasilopita is baked with a coin hidden inside. At midnight or after the New Year's Day meal, the cake is cut, with the first piece going to St. Basil and the rest being distributed to guests in order of age. Sweden and Norway have similar rituals in which they hide a whole almond in rice pudding—whoever gets the nut is guaranteed great fortune in the new year.

Cakes aren't always round. In Scotland, where New Year's is called Hogmanay, there is a tradition called "first footing," in which the first person to enter a home after the new year determines what kind of year the residents will have. The "first footer" often brings symbolic gifts like coal to keep the house warm or baked goods such as shortbread, oat cakes, and a fruit caked called black bun, to make sure the household always has food.

What Not to Eat
In addition to the aforementioned lucky foods, there are also a few to avoid. Lobster, for instance, is a bad idea because they move backwards and could therefore lead to setbacks. Chicken is also discouraged because the bird scratches backwards, which could cause regret or dwelling on the past. Another theory warns against eating any winged fowl because good luck could fly away.

Now that you know what to eat, there's one more superstition—that is, guideline—to keep in mind. In Germany, it's customary to leave a little bit of each food on your plate past midnight to guarantee a stocked pantry in the New Year. Likewise in the Philippines, it's important to have food on the table at midnight. The conclusion? Eat as much lucky food as you can, just don't get too greedy—or the first place you'll be going in the new year is the gym.

Source: http://www.epicurious.com/

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

Promised Recipes

Here's the scoop on the current theme:

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

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

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

I will post all qualifying recipe reviews in an issue.

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

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

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

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

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

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

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

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

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

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

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2nd Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
3rd Edna in London, Kentucky
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas (Maggie's son)
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
13th Marilyn in Ohio
14th Nancy F. in Sacramento, California
15th Chuck in Uniontown, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
24th Pat in Merritt Island, Florida
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma
January 1st Christine G. in Montreal, Canada (daughter of Mary H.)

New Year's Resolutions You Can Keep

Shared by Jim, WA State

Have you broken your last New Year's Resolutions? Well, here's a rather crazy list that you can keep.

1. Gain weight. At least 30 pounds.

2. Stop exercising. Waste of time.

3. Read less. Makes you think.

4. Watch more TV. You've been missing some good stuff.

5. Procrastinate more. Starting tomorrow.

6. Stop bringing lunch from home: Eat out more.

7 Get in a whole NEW rut!

8. Spend your summer vacation in Cyberspace.

9. Don't eat cloned meat.

10. Create loose ends.

11. Get more toys.

12. Get further in debt.

13 Don't believe politicians.

14. Break at least one traffic law.

15 Avoid airplanes that spontaneously drop 1000 feet.

16. Don't swim with piranhas or sharks.

17. Associate with even worse business clients.

18. Spread out priorities beyond ability to keep track of them.

19. Wait around for opportunity.

20. Focus on the faults of others.

21. Mope about faults.

22. Never make New Year's resolutions again.

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!

HOPPIN' JOHN

This is southern "good luck" food for New Year's Day.

4 to 5 servings

4 slices bacon, diced 
1 medium onion, chopped 
1 teaspoon salt 
1/2 teaspoon black pepper
1 (15.5-ounce) can black-eyed peas
3 cups hot cooked rice 

1. In a medium saucepan, combine the bacon, onion, salt, and pepper over medium heat. Cook 10 to 12 minutes, or until bacon is crisp and onion is golden, stirring frequently. 

2. Reduce heat to low. Stir in black-eyed peas and rice; continue stirring mixture for 2 to 3 minutes, or until heated through.

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

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GREEK SALAD DRESSING

½ cup olive oil
¼ cup canola oil
1/3 cup fresh lemon juice (about 3 lemons)
1 tsp salt
¼ tsp pepper
1 clove garlic, minced
¾ tsp dried oregano
¼ tsp sugar

Place all of the ingredients in a pint jar with a tight-fitting lid. Shake well. Store in the refrigerator. When ready to use, allow the dressing to come to room temperature and shake well.

Make a little more than one cup.

Source: Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday


CHOCOLATE CHEESE FUDGE

(I saw Paula prepare this on the “Ellen Show” a few days ago. What a hoot! I laughed so hard watching those two zany women together. I saw, first hand, just how easy this fudge was to make, though!)

½ pound Velveeta cheese, sliced
1 cup (2 sticks) butter
1 tsp vanilla extract
1 cup chopped nuts
Two 16-oz pkgs confectioner’s sugar
½ cup cocoa

1. Spray lightly the bottom of a 9-inch square baking pan with vegetable oil cooking spray.

2. Over medium heat, in a small saucepan, melt the cheese and butter together, stirring constantly until smooth. Remove from the heat. Add the vanilla and nuts.

3. In a large bowl, sift together the sugar and cocoa. Pour the cheese mixture into the sugar-cocoa mixture, stirring until completely mixed. The candy will be very stiff. I have found it is easier to do the final mixing with my hands.

4. Using your hands, remove the candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe (which you must use), I like to pat the top of the candy with a paper towel to remove excess oil. At this point, you may want to refrigerate it until firm, depending on how quickly you want to serve it. Thirty minutes will usually do the trick. Cut into squares.

Makes about 36 squares.

Note: For the most wonderful, creamy, melt-in-your-mouth peanut butter fudge you’ll ever eat, simply leave out the cocoa and add 1 cup creamy peanut butter. Melt the cheese and butter together, then add the peanut butter and stir until smooth. Proceed as directed in the original directions. I can never seem to make up my mind as to whether I want to add nuts. So, after placing the candy in the pan and patting it out, I will usually sprinkle and press nuts on top of half the pan of candy. That way, I’ve got the best of both worlds.

Source: Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday


CHOCOLATE BRICKLE

1 cup (2 sticks) butter
1 ½ cups packed light brown sugar
1 ½ cups mixed cocktail nuts (peanuts, almonds, cashews, etc.)
1 tsp vanilla extract
One 12-oz pkg semisweet chocolate chips

1. Grease well a 13 by 9 by 2-in baking pan and set aside.

2. Cook the butter and sugar together in a heavy saucepan over medium heat for 5 minutes, stirring constantly with a wooden spoon. Add the nuts and continue cooking and stirring for an additional 2 to 3 minutes. Remove from the heat, add the vanilla, and pour into the baking pan. Sprinkle the chocolate over the top. As the chocolate begins to melt, gently spread it with a knife.

3. Refrigerate for 20 to 30 minutes, until the chocolate has set and the candy is hard to the touch. You may cut it into squares or invert the pan, tapping on the back with a wooden spoon to release the candy, and break into pieces. Store in an airtight container, unrefrigerated.

Makes about 50 pieces.

Source: Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday


HERB BUTTER

Delicious on homemade bread. Killer slathered over grilled steaks or chicken.

½ cup (1 stick) butter, softened
1 clove garlic, minced
1 tsp dried parsley flakes
½ tsp dried basil
½ tsp dried thyme

Combine the ingredients in a small bowl. Pack into a small crock or baby food jar with a decorative lid. Or roll in waxed paper into a log and twist ends. Chill thoroughly. Wrap in colorful paper.

Makes about ½ cup.

Source: Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday


BREAKFAST CASSEROLE

5 slices thick-sliced white bread, crust and all, buttered and cubed
1 pound mild sausage, cooked, crumbled, and drained
3 cups grated extra-sharp Cheddar cheese
4 eggs
2 cups milk
1 tsp dry mustard
1 tsp salt
1 tsp hot sauce

Spray a 1 1/2-quart casserole dish with vegetable oil cooking spray. Place the bread cubes in the casserole. Evenly distribute the sausage over the bread cubes. Sprinkle evenly with the cheese. Combine the eggs, milk, mustard, salt, and hot sauce and mix well. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.

The next morning, remove the casserole from the refrigerator and allow it to sit on the counter for 15 minutes while you preheat the oven to 350F. Remove the plastic wrap, place the casserole in the oven, and bake for 1 hour.

Source: Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday


SOUR CREAM-BUTTER BISCUITS

2 cups self-rising flour
1 cup (2 sticks) butter, softened
1 cup sour cream

Preheat the oven to 400F. Grease mini muffin pans.

In a bowl, use 2 knives to cut the butter into the flour until they are thoroughly combined. Add the sour cream and stir with a fork until completely mixed.

Place spoonfuls of the batter in the prepared muffin pans. Bake for 8 to 10 minutes or until golden. Serve hot.

Source: Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday


MUSHROOM AND SAUSAGE QUICHE

This makes a huge, rich quiche.

One 9-inch refrigerated piecrust, fitted into a 9-inch glass pie plate
One 1-pound pkg ground sausage, crumbled
1 Tbs butter
½ pound fresh mushrooms, sliced
½ large Vidalia onion, chopped
4 eggs
1 cup sour cream
1 cup cottage cheese, 2% or 4% milkfat
3 Tbs all-purpose flour
3 Tbs freshly grated Parmesan cheese
1 tsp hot sauce
One 8-oz pkg shredded sharp Cheddar cheese

Preheat oven to 350F. Crimp the edges of the crust.

In a large skillet, cook the sausage. Drain and set aside. Wipe out the pan and, in the same pan, melt the butter over medium-high heat. Add the mushrooms and onion and sauté for 5 minutes, or until tender.

Place the eggs, sour cream, cottage cheese, flour, Parmesan cheese, and hot sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl.

In a large bowl, stir together the sausage, mushroom mixture, egg mixture, and Cheddar cheese, and spoon into the piecrust. Cover the edges of the piecrust with aluminum foil to prevent the crust from burning.

Bake for 50 to 60 minutes, until golden brown and the center is set. Let cool for 10 minutes and cut into 8 wedges.

Serves 8.

Source: Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday


GORILLA BREAD

This bread kicks traditional monkey bread’s butt! It’s the best.

1 cup granulated sugar
1 Tbs ground cinnamon
½ cup (1 stick) butter
1 cup packed brown sugar
One 8-oz pkg cream cheese
Two 7.5-oz cans refrigerated biscuits (10 count)
1 ½ cups coarsely chopped walnuts

Preheat oven to 350F. Spray a Bundt pan with vegetable oil cooking spray.

Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with ½ teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.

Sprinkle ½ cup of the nuts into the bottom of the Bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on ½ cup of the nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with remaining ½ cup of nuts. Bake for 30 minutes. Remove from the oven and let cool for 5 minutes. Place a plate on top and invert. Serve warm.

Serves 12 to 15.

Source: Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday


BACON WRAPS

1 cup freshly grated Parmesan cheese
1 tsp garlic salt or powder
12 slices bacon
Twenty-four 4 ½-in-long sesame breadsticks (1 pkg)

Preheat oven to 350F. Line a cookie sheet with parchment paper.

Mix the Parmesan cheese with the garlic salt in a shallow bowl and set aside. Cut the bacon in half crosswise so that each piece is approximately 5 inches long. Wrap a piece of bacon around a breadstick, starting at one end of the breadstick and finishing at the other end. (I find bacon adheres to sesame breadsticks better than to plain breadsticks.) Place on the cookie sheet. Repeat this process, using all the breadsticks. Bake for about 15 minutes, until the bacon is browned and crisp. Remove from the cookie sheet and immediately roll bacon wraps in the cheese mixture. Pet cool and serve at room temperature.

Makes 2 dozen.

Source: Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday


PECAN STUFFED DATES

One 8-oz box pitted dates
30 pecan halves
10 to 12 slices bacon

Preheat the oven to 400F. Line a cookie sheet with parchment paper.

Stuff each date with a pecan half. Cut each slice of bacon into three pieces. Wrap one piece around each stuffed date and secure with a toothpick. Bake until the bacon is browned and crisp, 12 to 15 minutes. Drain and serve.

Makes approximately 30 dates.

Source: Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday


STRAWBERRY DELIGHT

1 large angel food cake
One 8-oz pkg cream cheese, softened
One 14-oz can sweetened condensed milk, regular or fat-free
2 cups whipping cream
2 Tbs sugar
Two 10-oz pkgs frozen sweetened halved strawberries, thawed

Cut the angel food cake into cubes about the size of a walnut. In a small mixing bowl, combine the cream cheese and sweetened condensed milk, mixing until smooth and completely blended. In a separate medium bowl, whip the cream with the sugar until stiff.

To assemble: In a trifle bowl, layer half the angel food cake cubes, cream cheese mixture, whipped cream, and strawberries. Repeat, layering the remaining ingredients, and ending with whipped cream and strawberries. 

Serves about 16.

Source: Christmas with Paula Deen, Recipes and Stories from my Favorite Holiday


SEAFOOD LASAGNA

1 package (16 ounces) lasagna noodles
½ pound flounder fillets
½ pound bay scallops
2 tablespoons margarine or butter
1 large onion, finely chopped
1 package (8 ounces) cream cheese, cut into ½-inch pieces, at room temperature
1 ½ cups cream-style cottage cheese
2 teaspoons dried basil leaves
½ teaspoon salt
1/8 teaspoon black pepper
1 egg, lightly beaten
2 cans (10 ¾ ounces each) cream of mushroom soup
1/3 cup milk
1 clove garlic, minced
½ pound medium raw shrimp, peeled and deveined
½ cup dry white wine
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Cook lasagna noodles according to package directions; drain.

Rinse flounder and scallops. Pat dry with paper towels. Cut flounder into ½-inch cubes.

Melt margarine in large skillet over medium heat. Cook onion in hot margarine until tender, stirring frequently. Stir in cream cheese, cottage cheese, basil, salt and pepper; mix well. Stir in egg; set aside.

Combine soup, milk and garlic in large bowl until well blended. Stir in flounder, scallops, shrimp and wine.

Preheat oven to 350F. Grease a 13 x 9-inch baking pan.

Place layer of noodles in prepared pan, overlapping the noodles. Spread half the cheese mixture over noodles. Place a layer of noodles over cheese mixture and top with half the seafood mixture. Repeat layers. Sprinkle with mozzarella and Parmesan cheeses.

Bake 45 minutes or until bubbly. Let stand 10 minutes before cutting.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


FIESTA CHICKEN BREASTS

12 ounces uncooked spinach fettuccine or linguine
3 tablespoons butter or margarine
2 whole chicken breasts, split, boned, and skinned
1 jar (7 ounces) roasted red peppers, drained and sliced into ½-inch strips (1 cup)
¼ cup sliced green onions
¼ cup all-purpose flour
1 cup chicken broth
1 cup milk
¼ cup dry white wine
1 ½ cups (6 ounces) Sargento Shredded Monterey Jack or Mile Cheddar Cheese
¼ cup coarsely chopped fresh cilantro

Cook fettuccine according to package directions. Drain well and transfer to serving platter; keep warm. Meanwhile, melt butter in large skillet over medium heat. Add chicken; cook until golden brown and cooked through, about 5 minutes per side. Place chicken over fettuccine. Top with red pepper strips; keep warm. Add green onions to drippings in skillet; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Add broth, milk and wine; bring to a boil and cook until thickened, stirring constantly. Add Monterey Jack cheese; stir until melted. Pour evenly over chicken, peppers and fettuccine; sprinkle with cilantro.

Makes 6 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


CHICKEN AND PASTA IN CREAM SAUCE

5 ounces thin spaghetti, cooked, drained, and kept warm
6 tablespoons unsalted butter
1 tablespoon Chef Paul Prudhomme’s Poultry Magic
½ pound diced boneless, skinless chicken breasts
¼ cup finely chopped green onions with tops
2 cups heavy cream or half-and-half

Melt butter in large skillet over medium heat. Add Poultry Magic and chicken; cook 1 minute. Add onions; cook and stir 1 to 2 minutes. Gradually add cream, stirring until well blended. Bring to a boil. Reduce heat to low; simmer, uncovered, 2 to 3 minutes or until sauce starts to thicken, stirring frequently. Add pasta; toss to coat. Heat thoroughly, stirring occasionally. Serve immediately.

Makes 2 main-dish servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


FETTUCCINE WITH FRESH HERB AND PARMESAN SAUCE

8 ounces uncooked fettuccine noodles
3 tablespoons grated Parmesan or pecorino cheese
3 tablespoons Filippo Berio Extra Virgin Olive Oil
2 tablespoons chopped fresh herbs (basil, oregano or chives)*
1 egg yolk (see note)
½ clove garlic, crushed
Salt and freshly ground pepper to taste

*Omit herbs of fresh are unavailable. Do not substitute dried herbs.

Cook pasta according to package directions until al dente (tender but still firm). Drain. Meanwhile, in small bowl, combine cheese, olive oil, herbs, egg yolk and garlic.

Return pasta to saucepan; place over very low heat. Pour olive oil mixture over pasta; toss until lightly coated. (Do not overheat mixture – sauce will coat pasta quickly.) Season to taste with salt and pepper.

Makes 2 main-dish servings.

Note: Use Grade A clean, uncracked egg.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


CREAMY SEAFOOD PASTA

1 cup Holland House Vermouth Cooking Wine
1 cup water
½ pound fresh or frozen scallops, thawed
½ pound fresh or frozen uncooked shrimp, peeled, deveined
1 cup whipping cream
2 clove garlic, minced
2 teaspoons cornstarch
1 tablespoon lemon juice
2 tablespoons freshly grated Parmesan cheese
2 tablespoons margarine or butter
2 cups shredded zucchini (2 medium)
8 ounces spinach fettuccine, cooked, drained

Bring cooking wine and water to a boil in large saucepan. Add scallops and shrimp; cook 2 to 3 minutes or until shrimp turn pink. Drain, reserving 1 cup liquid. Set seafood mixture aside; keep warm. Return reserved liquid to saucepan; stir in whipping cream and garlic. Bring to a boil; reduce heat. Simmer over medium heat until sauce is reduced by half, about 15 minutes, stirring occasionally. In small dish, combine cornstarch and lemon juice; mix well. Stir into sauce. Cook over medium heat until mixture boils and thickens, about 10 minutes. Stir in cheese. Melt margarine in small saucepan over high heat. Add zucchini; cook 1 minute or until softened. Stir zucchini and seafood into sauce. Serve over cooked fettuccine.

Makes 6 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


DEEP FRIED STUFFED SHELLS

16 uncooked jumbo pasta shells
2 eggs, divided
1 can (6 ounces) tuna, drained and flaked or 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup (4 ounces) shredded Cheddar or Swiss cheese
1 medium tomato, peeled, seeded and chopped
2 tablespoons sliced green onions
½ teaspoon dried basil leaves
1/8 teaspoon black pepper
1 tablespoon water
1 cup dry bread crumbs
Vegetable oil for frying
Tartar sauce for serving
Crisp salad greens, carrot curls and dill sprigs for garnish

Cook shells according to package directions until al dente; drain. Rinse under cold running water; drain again. Invert shells onto paper-towel-lined plate to cool.

Lightly beat 1 egg in large bowl. Add tuna, cheese, tomato, green onions, basil and pepper; mix well.

Using large spoon, stuff cooled shells with tuna mixture.

Beat remaining 1 egg with water in small bowl. Place bread crumbs in large, shallow dish. Dip each stuffed shell in egg mixture and roll in bread crumbs.

Heat 2 inches oil in large, heavy saucepan over medium-high heat until oil reaches 365F; adjust heat to maintain temperature. Fry shells a few at a time, in hot oil, 1 ½ to 2 minutes until golden brown, turning once. Remove with slotted spoon; drain on paper towels.

Serve with tartar sauce. Garnish, if desired.

Makes 8 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


BOW TIES ALLE PORTOFINO

1 pound bow tie, radiatore or other medium pasta, uncooked
1 pound small frozen shrimp, thawed or 1 pound medium fresh shrimp, shelled, deveined
12 sun-dried tomatoes, rehydrated, drained, cut into thin strips
8 fresh plum tomatoes, chopped
2 bunches arugula, washed, torn into bite-size pieces
6 sprigs fresh Italian parsley, coarsely chopped
½ small bunch fresh basil leaves picked, coarsely chopped
¼ cup olive or vegetable oil
Juice of 1 lemon
Salt and freshly ground pepper to taste

Cook pasta according to package direction. While pasta is cooking, steam shrimp until opaque. Place shrimp in large mixing bowl. Add sun-dried tomatoes, plum tomatoes, arugula, parsley and basil; toss gently.

When pasta is done, drain well; immediately add to shrimp mixture. Add oil, lemon juice, salt and pepper; toss well. Serve immediately.

Makes 6 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


LOW-FAT SEAFOOD FETTUCCINE

This favorite recipe is from the North Dakota Wheat Commission.

8 ounces fettuccine
Vegetable cooking spray
2 cups sliced fresh mushrooms
¾ cup chopped onion
½ cup chopped green bell pepper
1 cup evaporated skimmed milk
1 (10 ¾-ounce) can low-fat, low-sodium cream of mushroom soup
¼ teaspoon garlic salt
½ teaspoon dried parsley flakes
1 pound frozen medium shrimp, cooked
1 pound imitation crabmeat, chopped
Dry bread crumbs (optional)

Cook pasta according to package directions.

Spray electric skillet with cooking spray and heat to 300F. Sauté mushrooms, onion and bell pepper until tender, about 6 minutes.

Add milk, soup, garlic salt, parsley flakes, shrimp and crabmeat. Cook and stir until thoroughly heated, about 10 to 15 minutes. Serve over hot pasta. Garnish with bread crumbs, if desired.

Makes 5 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


LOW-FAT MACARONI AND CHEESE

8 ounces uncooked macaroni
1 cup fat-free reduced-sodium chicken broth
1 shallot, finely minced
1 tablespoon all-purpose flour mixed with 2 tablespoons water
½ teaspoon dry mustard
1/8 teaspoon white pepper
1 ¾ cups (7 ounces) shredded reduced-fat mild Cheddar cheese, divided
1 cup nonfat ricotta cheese
1 tablespoon minced fresh parsley (optional)

Cook macaroni according to package directions, omitting salt. Drain; set aside.

Combine chicken broth and shallot in medium saucepan; bring to a boil over high heat. Cover; reduce heat to low and simmer 5 minutes. Stir in flour mixture. Cook and stir 3 to 5 minutes or until slightly thickened. Add mustard, pepper, 1 cup Cheddar cheese and ricotta cheese. Continue stirring until cheeses are completely melted. Stir in cooked pasta; mix well.

Remove pasta mixture from heat; stir in remaining ¾ cup Cheddar cheese and parsley, if desired. Garnish with fresh parsley sprigs, if desired. Serve immediately.

Makes 4 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


SONOMA FETTUCCINE ALFREDO

½ pound dried fettuccine
1 jar (8 ounces) Sonoma Marinated Dried Tomatoes, undrained
1 ½ cups whipping cream, divided
1 cup (3 ounces) grated fresh Parmesan cheese
Salt and black pepper to taste
3 tablespoons chopped chives
½ teaspoon ground nutmeg

Cook pasta in a large pot of boiling salted water 5 to 8 minutes until just tender; drain well. Meanwhile, drain tomato marinating oil into large skillet; snip tomatoes in half and reserve. Add ½ cup cream to skillet. Cook over high heat, stirring constantly, about 3 minutes until slightly thickened. Reduce heat to medium; add cooked pasta and mix gently. Add ½ cup cheese, ½ cup remaining cream and reserved tomatoes. Lift and mix pasta gently. Repeat with remaining cheese and cream; mix again. Season with salt and pepper. Transfer to warmed individual pasta bowls or large platter. Sprinkle with chives and nutmeg. Serve immediately.

Makes 4 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


PENNE WITH ARTICHOKES

1 package (10 ounces) frozen artichoke hearts
1 ¼ cups water
2 tablespoons lemon juice
5 cloves garlic
2 tablespoons olive oil, divided
2 ounces oil-packed sun-dried tomatoes, drained
2 small dried hot red chilies, crushed
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¼ teaspoon black pepper
¾ cup bread crumbs
1 tablespoon chopped garlic
12 ounces uncooked penne, hot cooked, drained
1 tablespoon grated Romano cheese

In medium saucepan over medium heat, cook artichoke hearts in water and lemon juice until tender. Cool artichoke hearts; cut into quarters. Reserve artichoke cooking liquid.

In large skillet over medium-high heat, cook and stir 5 whole cloves garlic in 1 ½ tablespoons oil until golden. Reduce heat to low. Add artichoke hearts and tomatoes; simmer 1 minute. Stir in reserved artichoke cooking liquid, chilies, parsley, salt and pepper. Simmer 5 minutes. Remove and discard whole cloves garlic.

Meanwhile, in small saucepan over medium heat, cook and stir bread crumbs and 1 tablespoon chopped garlic in remaining ½ tablespoon oil. Pour artichoke sauce over penne in large bowl; toss gently to coat. Sprinkle with bread crumb mixture and cheese.

Makes 4 to 6 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


PASTA WITH BELGIOIOSO GORGONZOLA SAUCE

1 ½ cups whipping cream
1 ½ cups (12 ounces) creamy Belgioioso Gorgonzola cheese
1 pound fettuccine, cooked and drained
Fresh grated Belgioioso Parmesan cheese
Fresh cracked black pepper
Chopped fresh basil

In medium saucepan, bring cream to a boil over medium heat. Simmer about 5 minutes. Reduce heat to low and stir in Gorgonzola cheese until melted.

Place cooked pasta into large warm bowl, pour sauce over and toss. Sprinkle with Parmesan cheese, pepper and basil.

Makes 6 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


PASTA FROM THE GARDEN

1 tablespoon olive oil
¾ cup thinly sliced zucchini
2 tablespoons chopped green onions
3 cloves garlic, minced
1 can (14 ½ ounces) diced tomatoes, undrained
1 cup vegetable broth
3 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 pound penne pasta

Heat olive oil in large skillet over medium-high heat until hot. Add zucchini; cook and stir 1 minute. Add onions and garlic; cook and stir 1 minute. Add tomatoes and juice; cook and stir 5 minutes. Add vegetable broth, scraping bottom of skillet clean. Simmer 5 minutes or until broth reduces to ½ cup. Add basil and cheese; stir well.

Combine sauce with penne in large bowl; stir gently.

Makes 6 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


LO MEIN NOODLES WITH SHRIMP

12 ounces Chinese-style thin egg noodles
2 teaspoons sesame oil
Chinese chives*
1 ½ tablespoons oyster sauce
1 ½ tablespoons soy sauce
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground white or black pepper
2 tablespoons vegetable oil
1 teaspoon minced fresh ginger
1 clove garlic, minced
8 ounces medium shrimp, shelled and deveined
1 tablespoon dry sherry
8 ounces bean sprouts

*Or, substitute ¼ cup domestic chives, cut into 1-inch pieces and 2 green onions with tops, cut into 1-inch pieces for the Chinese chives.

Add noodles to boiling water; cook according to package directions until al dente, 2 to 3 minutes. Drain noodles; rinse under cold running water. Drain again.

Combine noodles and sesame oil in large bowl; toss lightly to coat.

Cut enough chives into 1-inch pieces to measure ½ cup; set aside. Combine oyster sauce, soy sauce, sugar, salt and pepper in small bowl.

Heat vegetable oil in wok or large skillet over high heat. Add ginger and garlic; stir-fry 10 seconds. Add shrimp; stir-fry until shrimp begin to turn pink, about 1 minute. Add chives and sherry; stir-fry until chives begin to wilt, about 15 seconds. Add ½ of the bean sprouts; stir-fry 15 seconds. Add remaining bean sprouts; stir-fry 15 seconds.

Add oyster sauce mixture and noodles. Cook and stir until thoroughly heated, about 2 minutes.

Makes 4 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


PASTA WITH FRESH VEGETABLES IN GARLIC SAUCE

3 medium carrots
2 medium zucchini
¼ cup butter or margarine
1 large onion, chopped
4 cloves garlic, minced
½ cup chicken broth
½ cup heavy cream
½ teaspoon salt
½ teaspoon dried tarragon leaves
¼ teaspoon black pepper
2 cups hot, cooked drained pasta (fettuccine, ziti or shells)

Cut carrots and zucchini lengthwise into thin slices with vegetable peeler. Bring 1 inch water to a boil in medium saucepan; add carrots and zucchini. Cook until crisp-tender. Remove from saucepan and drain; set aside. Melt butter in same saucepan over medium heat. Add onion and garlic; cook until tender. Gradually stir in broth, cream, salt, tarragon and pepper; simmer 5 minutes or until sauce is slightly thickened. Add vegetables; heat thoroughly, stirring occasionally. Add vegetables and sauce to hot cooked pasta; toss lightly.

Makes 4 servings.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.


TAGLIATELLE WITH CREAMY SAUCE

7 to 8 ounces tagliatelle pasta, cooked, drained
1 cup Galbani Mascarpone cheese
1 package (10 ounces) frozen peas, cooked, drained
2 ounces (1/2 cup) finely chopped prosciutto
1 ½ cups (6 ounces) shredded mozzarella cheese
Butter or margarine

Layer ½ of the tagliatelle in buttered 9 x 9-inch baking dish. Spoon ½ of the Mascarpone onto the tagliatelle. Sprinkle with ½ of the peas and ½ of the prosciutto. Top with ½ of the mozzarella. Repeat layers. Dot with butter. Bake in preheated 350F oven 20 minutes or until heated through.

Makes 4 to 6 servings.

Favorite recipe from Bel Paese Sales Co., Inc.

Source: 365 Favorite Brand Name Pasta Recipes by Publications International Ltd.

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