A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. This issue began as a handful of recipes but got really big as so many other things looked too good not to share today. I believe you will enjoy all that is here, which we will get to in just a minute.

As many of you know, there's a discussion forum (like a chat area) for A to Z Recipes' readers called the QT. The size of the group is expanding and we're sharing a lot more than recipes, too. It is such fun to hear about the lives of some of the folks who subscribe to the newsletter, but there's more. Every day Fancy in Nebraska delights us with a little tidbit called "A2Z Mishmash". While the mishmash is always interesting, there are times when it is downright hilarious. And I find it fascinating to read about what some of you are up to. Each person who writes a post has a unique sense of humor. And we discuss cooking styles, likes and dislikes as well as answer cooking and recipe questions. I promise you will find a good read when you drop in, which I hope you'll do soon. You do not have to register, just click on the QT link and you're there.

Reminder: The monthly theme of Great Grilling is moving along at a snail's pace, friends. Are you guys so busy outdoors cooking that you have forgotten? I hope you will pass along your grilling favorites (recipes for grilling meats, fruits, veggies, etc.) using the special link found in the Monthly Theme section of this newsletter. Please make sure your recipe submissions consist of a title, ingredients, directions, etc. We are looking for recipes, ok? I'm glad Aunt Myrtle threw a dab of this and a pinch of that to delight the family, but we need her recipe in a standard format. It is confusing when you only send in a few sentences telling what you like to cook (unless you send each of us a sample!!!). The deadline for submitting theme recipes is July 31. Thanks.

Note: At the end of the Did You Know? section, you will find a corrected version of a Luby's Fresh Strawberry Pie recipe posted on July 9th. In the original post, the amount of water needed was incorrect. I appreciate Jean in Indiana noticing it.

What a great batch of recipes has been chosen for you today. Of course, we have something to make you think and laugh, which sets this newsletter apart from the rest. If you like what you see, please become a participant by sharing goodies with us here. The information and email links can be found in the Monthly Theme-Recipe Submission section as well as in the links that follow the Publisher's Choice near the end of the issue. It would also be a great help if you would register (once) and vote (daily) for this publication at the EzineFinder.com web site. It helps promote the newsletter and attracts new subscribers (more recipes!).

Please join me in thanking the following folks for their help in making this issue possible:

Jean, IN
Fancy, Aurora, NB
Larry Holmes, Ontario, Canada
Jim D., WA
Pat, Minden, NV
Angelique, TX
Jean, Syracuse, NY
Barbara, Chula Vista, CA
Treva, Eastern TN
Ann, Montreal, Quebec, Canada
Tena, MO
Robyn, Auckland, New Zealand
Margo, CO
Skirnir, WI
Ann, FL
Brenda, AL
Joan, Savona, B.C.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

“Who coined these words that strike me numb? . . . The cuke, the glad, the lope, the mum.”
Ogden Nash (1902-1971)

At The Window

There was a little boy visiting his grandparents on their farm. He was given a slingshot to play with out in the woods. He practiced in the woods, but he could never hit the target. Getting a little discouraged, he headed back for dinner. As he was walking back he saw Grandma's pet duck.

Just out of impulse, he let the slingshot fly, hit the duck square in the head, and killed it. He was shocked and grieved.

In a panic, he hid the dead duck in the wood pile, only to see his sister watching! Sally had seen it all, but she said nothing.

After lunch the next day Grandma said, "Sally, let's wash the dishes." But Sally said, "Grandma, Johnny told me he wanted to help in the kitchen." Then she whispered to him, "Remember the duck?" So Johnny did the dishes.

Later that day, Grandpa asked if the children wanted to go fishing and Grandma said, "I'm sorry but I need Sally to help make supper. Sally just smiled and said, "Well that's all right because Johnny told me he wanted to help." She whispered again, "Remember the duck?" So Sally went fishing and Johnny stayed to help.

After several days of Johnny doing both his chores and Sally's ... he finally couldn't stand it any longer.

He came to Grandma and confessed that he had killed the duck. Grandma knelt down, gave him a hug, and said, "Sweetheart, I know. You see, I was standing at the window and I saw the whole thing, but because I love you, I forgave you. I was just wondering how long you would let Sally make a slave of you."

Thought for the day and every day thereafter:

Whatever is in your past, whatever you have done... and the devil keeps throwing it up in your face (lying, cheating, debt, fear, bad habits, hatred, anger, bitterness, etc.) ...whatever it is....You need to know that God was standing at the window and He saw the whole thing..... He has seen your whole life. He wants you to know that He loves you and that you are forgiven.

He's just wondering how long you will let the devil make a slave of you.

The great thing about God is that when you ask for forgiveness, He not only forgives you, but He forgets ..... It is by God's grace and mercy that we are saved.

Go ahead and make the difference in someone's life today. Share this with a friend and always remember:

God is at the window.

BAKING BETTER BAR-COOKIES

Easier to bake than drop cookies, bar cookies are a treat few can resist. Here are 10 great tips for baking better bars.

1. When making bar cookies, pay close attention to the size of the pan called for in each recipe. Variations can throw off baking times and could affect the texture too. For instance, if the pan is too large the dough may dry out and the bars will be too thin. While if the pan is too small the bars may become gummy in the center or more cakey than they should be. 

2. With the exception of bar cookies made with a delicate shortbread base (like lemon bars) you can line the baking pan with heavy duty aluminum foil to insure easier removal later. For best results be sure to extend the foil several inches over the pan leaving enough overhang on the two opposing ends to use as handles. The easiest way to shape the foil is to turn the pan upside down, and then smooth the foil around its contours until the right shape is achieved. 

3. For bars to boast of and pretty enough to package up and give away, use a large sharp chef's knife to trim away the outer dry edges of the bars before cutting them, wiping the blade clean with a damp towel after each cut. 

4. Never use diet or whipped margarine or any product labeled "spread" in your bar cookies, the results will be regretful. 

5. Like any other cookie dough, be sure once you add the flour to the batter (as well as other dry ingredients) you don't over-mix the dough. Too much handling will develop the gluten in the flour producing tough bar cookies. 

6. To allow for fluctuations in oven temperatures, be sure to check your bar cookies at least a couple minutes before the minimum baking time suggested has elapsed. 

7. Use vegetable shortening, nonstick vegetable spray, or unsalted butter or margarine to grease baking sheets and pans. Salted butter may cause bar cookies to stick and over brown on the bottom. 

8. If using a glass baking pan instead of one made of metal make sure you reduce the oven temperature by 25*F (10*C). 

9. Generally, bar cookies are done when a wooden pick inserted in the center comes out clean or a moist not wet crumb is adhered to it. 

10. Ideally bar cookies should be cooled and stored right in the baking pan, though most are cut after they've cooled. The exception is crisp-style bars, which must be cut while warm--before they crisp--to prevent unsightly crumbling. 

Source: Laurann Claridge, Chef and Food Talk Columnist of the Houston Chronicle, Houston, Texas, USA.

Corrected version of a recipe posted on July 9th:

Luby's Fresh Strawberry Pie

Glaze 
4 cups water 
3 cups granulated sugar 
1 (3 ounce) package strawberry gelatin mix 
1 1/2 cups cornstarch 
2 tablespoons red food coloring 

Pies 
4 pints strawberries 
2 baked 9-inch pie shells 
sweetened whipped cream 

For glaze, in medium saucepan, combine 3 cups of the water, sugar, and gelatin. Bring to a boil, stirring occasionally. 

In small bowl, gradually mix remaining 1 cup water into cornstarch until smooth. Add to saucepan, whisking constantly with a wire whisk. Cook over medium heat, stirring frequently, about 5 minutes or until mixture is thick and fairly clear. Stir in food color. Remove from heat and let stand at room temperature cool. Do not refrigerate. 

For pies, spread 1/4 cup glaze onto bottom of each pie shell. 

In large bowl, combine strawberries and 2 cups of the glaze. Mix gently to coat evenly. 

Spoon half the mixture into each pie shell, arranging berries attractively. Spoon half the remaining glaze of each pie, smoothing and sealing glaze to edge of crust with spoon. 

Refrigerate at least 2 hours. Top with whipped cream. 

Makes 2 9-inch pies

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A Lesson In English

Shared by Jim D., WA

Harry is getting along in years and finds that he is unable to perform in bed. He finally goes to his doctor who tries a few things, but nothing seems to work. So the doctor refers him to an American Indian medicine man. 

The medicine man says, "I can cure this." That said, he throws a white powder in a flame, and there is a flash with billowing blue smoke. 

Then he says, "This is powerful medicine. You can only use it once a year. All you have to do is say '123'" 

The guy then asks, "What happens when I want the effect to go away." 

The medicine man replies: "All you or your partner has to say is 1234. But be warned - it will not work again for another year." 

Harry rushes home, eager to try out his new powers. 

That night he is ready to surprise Joyce. He showers, shaves, and puts on his best shaving lotion. He gets into bed, and lying next to her says, "123." It works better than he thought. 

Joyce, who had been facing away, turns over and asks, "What did you say 123 for?"



For English Lovers

Shared by Pat, Minden, NV... our birthday baby!

If you've learned to speak fluent English, you must be a genius! This little treatise on the lovely language we share is only for the brave. Peruse at your leisure, English lovers.

Reasons why the English language is so hard to learn:

1) The bandage was wound around the wound.

2) The farm was used to produce produce.

3) The dump was so full that it had to refuse more refuse.

4) We must polish the Polish furniture.

5) He could lead if he would get the lead out.

6) The soldier decided to desert his dessert in the desert..

7) Since there is no time like the present, he thought it was time to present the present.

8) A bass was painted on the head of the bass drum.

9) When shot at, the dove dove into the bushes.

10) I did not object to the object.

11) The insurance was invalid for the invalid.

12) There was a row among the oarsmen about how to row.

13) They were too close to the door to close it.

14) The buck does funny things when the does are present.

15) A seamstress and a sewer fell down into a sewer line.

16) To help with planting, the farmer taught his sow to sow.

17) The wind was too strong to wind the sail.

18) After a number of injections my jaw got number.

19) Upon seeing the tear in the painting I shed a tear.

20) I had to subject the subject to a series of tests.

21) How can I intimate this to my most intimate friend?

There is no egg in eggplant nor ham in hamburger; neither apple nor pine in pineapple. English muffins weren't invented in England or French fries in France (Surprise!). Sweetmeats are candies while sweetbreads, which aren't sweet, are meat.

Quicksand works slowly, boxing rings are square and a guinea pig is neither from Guinean nor is it a pig! . And why is it that writers write but fingers don't fing, grocers don't groce and hammers don't ham?

If the plural of tooth is teeth, why isn't the plural of booth beeth? One goose, 2 geese. So one moose, 2 meese? Doesn't it seem crazy that you can make amends but not one amend. If you have a bunch of odds and ends and get rid of all but one of them, what do you call it? Is it an odd, or an end?

If teachers taught, why didn't preachers praught? If a vegetarian eats vegetables, what does a humanitarian eat? In what language do people recite at a play and play at a recital? Ship by truck and send cargo by ship? Have noses that run and feet that smell?

How can a slim chance and a fat chance be the same, while a wise man and a wise guy are opposites? You have to marvel at the unique lunacy of a language in which your house can burn up as it burns down, in which you fill in a form by filling it out, and in which, an alarm goes off by going on.

English was invented by people, not computers, and it reflects the creativity of the human race, which, of course, is not a race at all. That is why, when the stars are out, they are visible, but when the lights are out, they are invisible.

P.S. - Why doesn't "Buick" rhyme with "quick"?

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 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!

NEW ORLEANS SEAFOOD GUMBO

~Submitted by Larry Holmes, Ontario, Canada

2 cups olive oil 
2 cups flour
2 teaspoons chopped garlic
3 yellow onions, finely diced
1 bunch celery, finely diced
3 green bell peppers, finely diced
1 tablespoon dry oregano
? tablespoon dry thyme
? teaspoon cayenne pepper
32 ounces clam juice
2 cups water
1 bunch green onions, chopped
1 bunch parsley, chopped
1 pound white fish (haddock, etc.) diced into ?-inch cubes
1 pound shrimp, peeled and deveined,
salt and pepper to taste
Tabasco sauce to taste
2 cups cooked white rice

In large heavy-bottomed pan, over medium heat, heat oil until hot. Add flour, whisking constantly. As roux turns from sand color to light brown to caramel color, turn down heat. Continue cooking and whisking constantly until roux is a rich dark brown color. 

Increase heat to medium and add garlic, yellow onions, celery and bell peppers to roux, cooking 10 minutes. Add oregano, thyme and cayenne. Add clam juice, water, green onions and parsley, stirring until combined; bring to a gentle boil. Reduce heat to low and simmer. Add white fish and shrimp, cooking 10 minutes. Add salt, pepper and Tabasco. Reduce heat to extremely low and simmer, covered, 1 hour, stirring frequently to prevent flour from burning.

Serve with white rice.

Makes 8 generous portions.

Source: Upperline Restaurant, New Orleans (1989)

PARILLA BURGERS

~Submitted by Angelique, TX

Ingredients:
1-1/2 pounds lean ground beef
1 large yellow onion, sliced 1/2-inch thick
1 large red onion, sliced 1/2-inch thick
2 tablespoons olive oil
1 pound plum tomatoes, halved lengthwise
1/4 cup coarsely chopped cilantro leaves
1 teaspoon minced fresh or bottled garlic
Salt and pepper
1 cup Mexican blend shredded cheese
4 squares ciabatta, focaccia or rolls, split and toasted on grill

Directions:
Shape ground beef into four 3/4-inch patties. Brush both sides of onions with oil. Place onions on grid over medium, ash covered coals. Grill, uncovered, 15 minutes or until tender, turning frequently. Grill burgers 13 to 15 minutes to medium doneness (160 degrees) until not pink in center and juices show no pink color, turning once. Grill tomatoes, cut-side down, 10 minutes or until tender; do not turn.

Coarsely chop onions and tomatoes; add cilantro and garlic and salt and pepper as desired. Top burgers with cheese immediately after removing from grill. Serve burgers on toasted ciabatta with grilled vegetables.

Makes 4 servings.

Cook's Tip: To toast bread, place on grill, cut-side down, about 2 minutes.

Nutrition Information:
Per serving: About 867 cal, 62 g pro, 45 g carb, 48 g fat, 50% cal from fat, 179 mg chol, 629 mg sod, 6 g fiber.



KEY LIME CHEESECAKE

~Submitted by Jean, Syracuse, NY

1 9-inch deep-dish graham cracker pie crust
3 eggs
2 (8-oz) packages cream cheese, softened
2/3 cup sugar
16 oz sour cream
1 tsp vanilla
1/4 cup key lime juice

Beat eggs; add cream cheese, sugar, sour cream, vanilla, and key lime juice and beat until smooth. Pour into pie crust and bake at 350F degrees for 60-70 minutes.

Allow to chill in the refrigerator for several hours before serving.



SHANGHAI CHICKEN SALAD

~Submitted by Barbara, Chula Vista, CA

1/2 cup rice vinegar
3 tablespoons plus 1/3 cup soy sauce
1/3 cup hoisin sauce
1 1/2 tablespoons grated fresh ginger
1/4 cup toasted sesame oil
1 1/2 pounds boneless, skinless chicken breasts, trimmed with tenderloins removed
Salt and pepper
1/2 head Napa or Chinese cabbage, shredded
1 large red bell pepper, stemmed, seeded, and thinly sliced
1 bunch scallions, thinly sliced on diagonal
1 cup chow mein noodles

Whisk vinegar, 3 tablespoons soy sauce, hoisin sauce, ginger and sesame oil together in medium bowl. Place chicken in single layer in Dutch oven. Pour 1/2 cup vinegar mixture over chicken breasts; reserve remaining vinegar mixture to use as dressing. Add remaining 1/3 cup soy sauce and 3 cups water to pot. Bring to boil over high heat. Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes.

Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle. Shred chicken into long, thin strands using two forks or fingers.

Transfer chicken to large serving bowl, toss with 2 tablespoons dressing, and season with salt and pepper. Add cabbage, bell pepper, scallions, and remaining dressing and toss to combine. Sprinkle with chow mein noodles and serve.

Serves 4

Source: Advertisement for Cook's Country.



HONEY STRAWBERRY DIP

~Submitted by Treva, Eastern TN

It's strawberry time here in Eastern Tennessee and this is a great recipe to use for those ripe strawberries.

3/4 cup Honey
3-oz. package instant vanilla pudding mix
8-oz. container sour cream
1/2 cup plain or strawberry yogurt

Mix the ingredients in a medium bowl. Chill in refrigerator at least 2 hours before serving.



PORK TENDERLOIN WITH SCALLION MUSTARD SAUCE

~Submitted by Ann, Montreal, Quebec, Canada

1/4 cup soy sauce
1/4 cup bourbon
2 TBSP. brown sugar
3 (1 lb.) pork tenderloins

Place pork tenderloins in large Ziploc bag. Whisk together soy sauce, bourbon, and brown sugar. Pour marinade over pork. Seal bag and refrigerate for at least 2 hours. Preheat oven to 325 degrees. Remove meat from marinade, then place on rack in roasting pan. Roast 45 minutes to 1 hour, basting several times with marinade to prevent dryness. 

Scallion Mustard Sauce:
1/3 cup sour cream
1/3 cup mayonnaise
1 TBSP. finely chopped scallions
1 TBSP. dry mustard
Salt and pepper to taste
1-1/2 TBSP. vinegar

Combine sauce ingredients, mixing well. Refrigerate until ready to serve. Carve pork into thin diagonal slices and top with warmed up sauce. 




DECADENT BROWNIE PIE

~Submitted by Treva, Eastern TN

EAGLE BRAND® brings you a new twist on the classic brownie with this great Brownie Pie idea. It's sure to become a new family favorite!

Servings: Makes one (9-inch) pie
Serving Size: not available 
Nutrition: not available 
Prep Time: 25 minutes
Cook Time: 10+35 minutes
Total Time: 0

Ingredients 
1 (9-inch) unbaked pie crust 
1 cup semi-sweet chocolate chips 
1/4 cup butter or margarine 
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
1/2 cup biscuit baking mix 
2 eggs 
1 teaspoon vanilla extract 
1 cup chopped nuts 
Vanilla Ice Cream 

Instructions 
Preheat oven to 375?F. Bake pie crust 10 minutes; remove from oven. Reduce oven temperature to 325?F. 

In saucepan, over low heat, melt chocolate chips with butter. 

In large bowl, beat chocolate mixture with EAGLE BRAND®, biscuit mix, eggs and vanilla until smooth. 

Stir in nuts. Pour into prepared pie crust. 

Bake 40 to 45 minutes or until center is set. Cool at least 1 hour. Serve warm or at room temperature with ice cream. Store leftovers covered in refrigerator. 



INDIAN MAIDEN FRY BREAD

~Submitted by Tena, MO

1/4 cup warm water
2 envelopes dry yeast
1/2 teaspoon sugar
1 3/4 cups lukewarm water
1/4 cup nonfat dry milk
2 tablespoons peanut oil
1 tablespoon sugar
1 teaspoon salt
6 cups flour
2 teaspoons baking powder
Peanut oil for frying

Warm a heavy ceramic cup under hot running water. Combine 1/4 cup warm water, yeast and 1/2 teaspoon sugar in the warm cup and mix well. Set aside.

Warm a glass measuring cup under hot running water. Add 1 3/4 cups lukewarm water, milk powder, 2 tablespoons peanut oil, 1 tablespoon sugar and salt to the warm measuring cup and mix well. Mix the flour and baking powder in a bowl. Make a well in the center of the flour. Pour the yeast and milk mixtures into the well and mix gently. Knead for 6-8 minutes. Place the dough in an oiled bowl, turning to coat the surface. 

Let rise, covered with a moist towel, in a warm draft-free place for 45 minutes; do not punch the dough down.

Add enough peanut oil to a large heavy skillet to measure 1/2 inch. Heat over medium-high heat until a small piece of the dough bubbles and dances in the oil, then decrease the heat to medium.

Pinch off a tennis ball-sized piece of dough and flatten while pulling at the dough to form a 6" disc. Do not do this on a table. Hold the dough in front of you, so when you pull, gravity will help stretch the dough. Fry in the hot oil until golden brown on both sides; drain. Repeat the procedure with the remaining dough. 

12 servings.

Source: Famous Dave's Backroads & Sidestreets



SUMMER SQUASH PUFFS

~Submitted by Treva, Eastern TN

"A light fritter-like vegetable treat."

1 quart oil for frying
4 summer squash, cut into chunks
1 medium onion, grated
2 eggs, beaten
2/3 cup all-purpose flour
2/3 cup dry corn muffin mix
2 teaspoons baking powder
3/4 teaspoon salt 

1. Heat the oil in a deep, heavy skillet or deep fryer to 365 degrees F (185 degrees C). 

2. Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes, or until tender. Drain, and mash.

3. In a bowl, mix 2 cups squash*, onion, and eggs. In a separate bowl, mix the flour, corn muffin mix, baking powder, and salt. Thoroughly blend the squash mixture into the flour mixture.

4. Drop the squash and flour mixture by rounded tablespoons into the hot oil, and fry until evenly brown and crisp. Drain on paper towels.

* If you end up with more than 2 cups squash after cooking and mashing, the remainder may be reserved in the freezer.

Yield: 24 servings.




SAVOURY MINCE AND CHEESY SPAGHETTI BAKE

~Submitted by Robyn, Auckland, New Zealand

500g lean minced beef
1 onion, peeled and chopped
1-2 stalks celery, chopped
400g can savoury tomatoes
2 tablespoons chopped parsley
420g can cheesy spaghetti
1 cup fresh white breadcrumbs
1/2 cup grated cheese 

Quickly brown beef mince in a dash of oil in a large hot frying pan, breaking up the mince with a fork as it brown. Set aside. 

Add another dash of oil to the frying pan, gently pan fry the onion and celery until softened. Pour over savoury tomatoes, add browned mince, stir and simmer gently for 5 minutes. Season with salt, pepper and half the parsley. 

Layer 1/2 the hot mince mixture into the base of a 5-6 cup capacity shallow oven-proof dish. Spoon over 1/2 can cheesy spaghetti. Repeat layers with remaining mince and spaghetti. 

Toss together the breadcrumbs, cheese and remaining parsley and sprinkle on top. 

Cook at 180?C for 20 minutes or until hot and topping is crisp and golden. 

Serve with salad or vegetables on the side.

Serves 4




OVEN PORCUPINES

~Submitted by Treva, Eastern TN

Ingredients: 

1 lb ground beef
? cup uncooked regular rice
? cup water
? cup chopped onion
1 tsp salt
? tsp celery salt
1/8 tsp garlic powder
1/8 tsp pepper
1 can (15 ounces) tomato sauce
1 cup water
2 tsps Worcestershire sauce 

Directions: 

Heat oven to 350 deg. Mix meat, rice, ? cup water, the onion, salts, garlic powder and pepper. Shape mixture into meatballs. Place meatballs in ungreased baking dish 8 X 8 X 2 inches. Stir together remaining ingredients; pour over meatballs. Cover with aluminum foil, bake 45 mins. Uncover; bake 15 mins longer.

Makes 4 to 6 servings.



GRILLED SALSA VERDE

~Submitted by Margo, CO

1# tomatillos, husked and quartered
1/2 medium onion, cut in half
3 cloves garlic, peeled
4 Serrano or 3 jalapeno peppers
1/2 c cilantro, chopped
1 tsp sugar
1 tsp salt
1 TBS lard (or canola oil)
1 c chicken broth (or water

Preheat grill to high.

Place vegetables on a vegetable grate or on skewers. It will take 4-7 minutes for all but onions.

Remove to cutting board and continue to cook onions about 6 minutes more. (For milder salsa, remove seeds from peppers.)

Place grilled vegetables, cilantro, sugar and salt in blender; process to coarse paste.

Heat lard in deep saucepan over medium heat. Add paste and cook until slightly darkened and thick, about 3-5 minutes.

Stir in broth and simmer for about 6 minutes. If too thick, add more stock or water. Adjust salt and sugar if needed

Serve at room temperature. Leftovers will keep for 1 week in refrigerator.

Yields 3 cups

Source: TX Co-Op Power Magazine



RUSSIAN POTATO SALAD

~Submitted by Jean, Syracuse, NY

Ingredients
2 pounds white boiling potatoes
1/2 pound beets
1 cup diced carrots
1/2 cup diced celery
1/2 cup minced red onion
1/4 cup sweet pickle relish
1/2 cup chopped Italian parsley
1 cup mayonnaise
1/4 cup white wine vinegar
1/4 cup olive oil
1 Tbs Dijon mustard
3/4 tsp salt
1/8 tsp freshly-ground white pepper

Instructions
Note: This salad develops better flavor if it stands overnight, but the peas and carrots will become colored by the beets so add them just before serving. 

Boil the potatoes, beets and carrots in separate pots until tender. Drain. Peel and dice the potatoes and beets. Place all the vegetables in a large bowl to cool. 

Add the celery, onion, pickle relish and parsley and mix. 

Combine the mayonnaise, vinegar, olive oil, mustard, salt and pepper. Add to the salad and mix gently with a rubber spatula. Refrigerate the salad for several hours and mix again. The salad tastes best if prepared the night before serving. 

Yield: 10 servings



FAMILY CLASSIC MEATLOAF

~Submitted by Larry Holmes, Ontario, Canada

1 ? pounds extra lean ground beef
1 can (10.8 ounces) condensed tomato soup divided
1 package (120 g) stove top stuffing for chicken
1 egg lightly beaten
1 onion chopped
1 teaspoon thyme leaves
? cup chili sauce

Preheat oven to 350°F. Mix meat, ? cup of the soup, stuffing mix, egg, onion and thyme. Press evenly into 8x4-inch loaf pan. Bake 55 minutes.

Heat remaining soup with chili sauce in small saucepan. Spoon over meatloaf just before serving.

Makes 6 servings.



FIVE-MINUTE FUDGE

~Submitted by Jean, Syracuse, NY

Ingredients

1 pound powdered sugar 
1/2 cup cocoa 
1/4 cup to 1/2 cup milk 
1 stick margarine (1/2 cup) 
1/2 teaspoon vanilla 

Method

Mix sugar and cocoa together thoroughly in large microwavable bowl. Pour milk in sugar mixture but do not mix. Set the stick of margarine right on top of the mixture. Microwave on high for 2 1/2 minutes. After the mixture comes out of the microwave, mix well and add vanilla. If it seems to dry, add a little extra milk. (If you add too much milk and it gets to runny then you use the mixture for a topping for ice cream.) At this point you can add nuts or whatever else you like in your fudge. Put the fudge out on plate that is covered with aluminum foil. Place in refrigerator for 20 to 30 minutes. It will harden fast.



IMPOSSIBLE CHEESEBURGER PIE

~Submitted by Skirnir, WI
Visit my web site for my recipe collection!
http://alcourt.homeip.net/w/

This is a standard Bisquick recipe.

1 pound ground beef
1/2 cup onion chopped
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
2 medium eggs

Heat oven to 400 degrees. Grease 9 inch pie pan.

Cook ground beef and onion until beef is brown, drain. Spread in in pie pan and sprinkle with cheese. Stir remaining ingredients with fork until blended and pour into pie pan.

Bake 25 minutes or until knife inserted in center comes out clean.



CROCKPOT CARAMEL RICE PUDDING

~Submitted by Treva, Eastern TN

3 cups cooked white rice
1/2 cup raisins
1 tsp. vanilla
14 oz. can sweetened condensed milk
12 oz. can evaporated milk
2 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon

Spray inside of 3 quart crockpot with nonstick cooking spray. Combine all ingredients in crockpot. Cover and cook on low for 3-4 hrs or until liquid is absorbed and mixture is thickened. Stir well. 

Serve warm.

Serves 8.



THAI BOXER COCKTAIL

~Submitted by Ann, FL 

INGREDIENTS:
12 fresh Thai basil leaves (reserve two for garnish) 
10 fresh cilantro leaves 
10 fresh mint leaves 
1 ounce fresh lime juice 
1/2 ounce Thai coconut milk 
1/2 ounce simple syrup 
1/2 ounce Charbay Tahitian Vanilla Bean rum 
2 to 3 ounces Cock 'n Bull ginger beer

INSTRUCTIONS:
Tear the cilantro, mint and 10 of the basil leaves into small pieces. Add them to a mixing glass with the lime juice, coconut milk and simple syrup. Grind the torn leaves into the liquid with a wooden muddler for a few seconds. Then add the rum plus enough ice to fill the glass two-thirds full and top with the ginger beer. Stir the ingredients together, strain into an ice-filled Collins glass and add the garnish. 

Source: Adapted from a recipe by Scott Beattie, bar manager at Cyrus restaurant, Healdsburg.



RITZY CHICKEN CASSEROLE

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama here. If you live in the south you have to like this recipe.

1 sleeve Ritz crackers (or any brand like them) crushed
1 can cream of chicken soup or mushroom (undiluted)
1 cup sour cream regular or reduced fat
1/2 cup chicken broth
4 to 6 oz cooked chicken breast
4 oz melted butter

Put chicken in bottom of 9x13 inch glass baking dish. Mix remaining ingredients except butter and pour over chicken. Spread crushed crackers on top. Drizzle butter on top. Bake 300° for 30 to 40 minutes until hot and bubbly.



SEAFOOD QUICHE

~Submitted by Treva, Eastern TN

1/2 pound bacon 
1 pastry shell for a 9-inch double crust pie 
1 tablespoon butter, melted 
4 eggs 
2 cups half-and-half cream 
1 teaspoon salt 
1 pinch white sugar 
1 pinch ground nutmeg 
1 pinch ground cayenne pepper 
1 pinch ground black pepper 
1/4 pound shredded Swiss cheese 
6 (6 ounce) cans crabmeat, shredded 
1 (4 ounce) can canned shrimp, drain 
1/2 cup sliced fresh mushrooms 

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 450 degrees F. 

2. Line a large pie pan or quiche pan with the pie shell. Brush shell with melted butter. Sprinkle bacon in bottom of pie pan. 

3. Beat eggs with cream, salt, sugar, nutmeg, cayenne pepper and black pepper. Sprinkle the grated cheese over the bacon and then sprinkle the crab meat and shrimp over the cheese. Pour the egg mixture over everything and arrange the mushroom slices over the egg mixture. 

4. Bake in preheated oven for 10 minutes, reduce heat to 350 degrees F and continue baking until set, about 25 to 30 minutes. Let cool for 10 minutes before serving. 

Yield: 6 to 8 servings.

COLE SLAW LITE

~Submitted by Angelique, TX

Ingredients
1 small cabbage, grated
3 grated carrots
1 small onion, grated
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
6 or 8 pkg. Sweet n Low
1/2 cup Miracle Whip Light

Preparation
Grate cabbage, carrots, & onion. Mix All ingredients well. Chill before serving. Add more Miracle whip if needed.

Source: cbt.net/dedwards/lowfat/southern_recipes



CROCKPOT HAMBURGER SOUP

~Submitted by Jean, Syracuse, NY

Ingredients:
1 pound lean ground beef
? tsp Pepper
? tsp oregano
? tsp basil
? tsp seasoned salt
2 cups low-salt beef broth
1 medium onion, chopped
1 14 ? oz can tomato sauce or diced tomatoes and sauce
1 tbs Worcestershire sauce
1 cup celery, diced
1 cup carrots, diced
3 potatoes, ? -inch cubed
Parmesan cheese

Brown beef and drain, Add to crockpot. Add pepper, oregano, basil, seasoned salt. Stir in beef broth, tomato sauce and Worcestershire sauce; add celery, carrots, onion and potatoes. Cover and cook on low for 6 to 8 hours.

Serve with Parmesan cheese and/or pesto. Can be made a day ahead, cooled and surface fat removed.

Serves four generously or 6 appetizer.
Nutritional Analysis (6 servings):
Calories – 364
Total Fat – 15.8 g
Saturated Fat – 6.2 g
Sodium – 370 mg
Cholesterol – 55 mg



PORTOBELLO BURGERS

~Submitted by Treva, Eastern TN

Serve in place of a steak or with lettuce and tomato on toasted whole-grain buns. 

INGREDIENTS 
4 large Portobello mushrooms 
2 cloves garlic, sliced into very thin slivers 
1 tsp. fresh rosemary or 1/2 tsp. dried, (optional) 
1 tsp. fresh thyme or 1/2 tsp. dried, (optional) 
1-1/2 Tbsp. extra virgin olive oil 
3 Tbsp. balsamic vinegar 
Salt and freshly ground black pepper, to taste

DIRECTIONS
1. Preheat broiler or grill. 

2. Wipe mushrooms with damp cloth. Remove stems. 

3. With paring knife, make slits in tops of caps. Stuff slivers of garlic and herbs (if using) into slits. 

4. In small bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture. 

5. Place mushrooms, cap-side down, on pan and broil or grill until soft and brown, about 3 to 5 minutes per side. 

Serves: 4
NUTRITION INFO (per serving) 
Calories: 71.6
Fat: 5.5 g 
Carbohydrates: 4.5 g 
Protein: 3.2 g

FUDGY BROWNIES
(Diabetic)

~Submitted by Joan, Savona, B.C.

6 Tbsp margarine
4 oz unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet brand sweetener or apricot spreadable fruit
1 egg yolk
1 tsp vanilla
1/2 cup flour
1 ? cup sweetener
? tsp baking powder
1/8 tsp salt
3 egg whites
1/8 tsp cream of tartar
1/3 cup coarsely chopped walnuts (optional)

Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk until chocolate is melted. Whisk in egg yolk and vanilla; mix in combined flour, Equal®, baking powder, and salt until smooth. 

Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites. 

Pour batter into greased 8-inch square baking pan. Fold in walnuts, if desired. 

Bake in preheated 350? F (175? C) oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Serve warm or at room temperature. 

Makes 16 servings.

Nutritional information per serving: 99 cal., 2 g pro., 9 g carbs., 7 g fat, 13 mg chol., 80 mg sodium.
Food Exchanges: 1/2 bread, 1 fat.



INSTANT COCOA MIX

~Submitted by Jean, Syracuse, NY

2 cups nonfat dry milk powder 
1/2 cup lower-fat powdered nondairy creamer 
1/2 cup unsweetened cocoa powder 
10 packets Equal® or 1 Tablespoon Equal® Measure 
3/4 teaspoon ground cinnamon (optional) 

For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder, Equal® and, if desired, cinnamon. Cover and store in an airtight container. 

For each serving, in a heat-proof mug add 3/4 cup boiling water to 1/3 cup cocoa mix; stir to dissolve. 

Makes 2 2/3 cups mix, enough for 8 six-ounce servings. 
Serving size: 6 ounces 

Yield: 8

Exchanges: 1 Milk 
Nutrition: 104 Calories, 8 g Protein, 17 g Carbo, 2 g Fat



BRAN MUFFINS

~Submitted by Treva, TN

These moist, fiber-rich muffins are a delicious way to greet the morning. When preparing the batter, stir the ingredients just until blended. If you overbeat, the muffins will come out tough and chewy. For added flavor and texture, you could toss 1 cup of raisins or currants into the batter (and add 1/2 fruit exchange per serving) if you wish.

1 large egg, or 1/4 cup egg substitute
1/4 cup sugar
1 & 3/4 cup milk, fat-free (skim)
1 & 1/2 Tbsp. margarine, melted
2 cups bran cereal (shredded type, not flakes)
1 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt

1. Preheat the oven to 400 degrees F. Prepare a 12-cup muffin tin with nonstick pan spray, or line the muffin cups with paper liners. 

2. Beat the egg in a medium bowl. Add the sugar, milk, and margarine; beat well. Stir in the bran. Allow to stand 2 minutes for the bran to soften. 

3. Sift the dry ingredients together into a small bowl; add to the bran mixture. Stir just until blended. 

4. Divide the batter among the 12 muffins cups; each will be about 2/3 full. 

5. Bake 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

12 Servings-Serving Size: 1 muffin 

Nutrition Information per serving: Calories 112; Calories from Fat 21; Total Fat 2 g; Saturated Fat 1 g; Cholesterol 18 mg; Sodium 322 mg; Total Carbohydrate 22 g; Dietary Fiber 4 g; Sugars 8 g; Protein 4 g 

Exchanges Per Serving: 1 & 1/2 Starch

TRIFLE FOR TWO

~Submitted by Jean, Syracuse, NY

This delightful dessert combines chocolate chips, cubed pound cake and a rich cappuccino-flavored topping for winning results in minutes.

1 package (3 ounces) cream cheese, softened 
4 teaspoons instant cappuccino powder or other flavored sweetened instant coffee powder 
2 teaspoons sugar 
1 cup whipped topping 
2 slices pound cake or cake of your choice, cut into cubes 
1/4 cup semisweet chocolate chips 
Additional whipped topping and chocolate chips, optional 

In a mixing bowl, beat cream cheese, coffee powder and sugar until smooth. Beat in whipped topping until blended. Divide cake cubes between two dessert dishes; top with the cream cheese mixture and chocolate chips. Garnish with additional whipped topping and chocolate chips if desired. Yield: 2 servings. 



HAM AND RICE BAKE

~Submitted by Jean, Syracuse, NY

1/2 (10 1/2 oz.) can cream of mushroom soup
2/3 c. water
1 c. cubed ham (use leftovers)
2/3 c. minute rice
1 (8 oz.) can green beans, drained
1 tbsp. chopped onions
3 tbsp. fine dry bread crumbs
1 tbsp. butter, melted

Combine all ingredients except crumbs and butter in a saucepan. Heat until boiling. Pour into 1 quart casserole. Toss crumbs with butter and sprinkle over casserole. Bake at 400 degrees for about 20 minutes.

Makes 2 servings.



BEEF STROGANOFF

~Submitted by Jean, Syracuse, NY

1/2 pound ground beef
2 tablespoons butter
2 tablespoons sliced mushrooms
1/4 cup chopped onion
1/4 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1 tablespoon flour
2 1/2 tablespoons chili sauce
6 tablespoons sour cream
1/2 pound spaghetti or egg noodles

Brown ground beef in 1 tablespoon butter. Add remaining butter, mushrooms, onion, garlic, salt and pepper. Saut? until the onions are golden and tender. Add Worcestershire sauce. Stir in flour, then chili sauce. Before serving over cooked spaghetti or egg noodles, stir in sour cream.

SHRIMP FRITTERS

INGREDIENTS:
3 tablespoons butter
1 pound medium shrimp, peeled and deveined
4 green onions, finely chopped (include tops)
1 bell pepper, seeded and finely chopped
1 small hot or mild chile pepper, seeded and finely chopped
2 cups mashed potatoes
2 eggs, beaten
salt and pepper, to taste
1 cup fine dry bread crumbs
vegetable oil, for deep frying

PREPARATION:
Melt butter in skillet over medium heat; add the shrimp and cook until pink (2 to 3 minutes depending on size). Remove shrimp from skillet with a slotted spoon, cool slightly, then chop. Set aside. Add the green onions, bell pepper and chile pepper to the butter remaining in the skillet. Saut? over medium heat until vegetables are just softened, about 3 minutes. Add mixture to the mashed potatoes and mix well. Stir in the chopped shrimp and beaten eggs. Season to taste with salt and pepper. Stir in some of the bread crumbs, if needed to make the dough stiff enough to form into balls. Shape mixture into 2-inch balls. Put the bread crumbs in a shallow bowl. Roll the shrimp/potato balls in the crumbs. Cover and chill for at least 30 minutes or up to 4 hours. Heat oil in a deep fryer or heavy pot to about 360 degrees. Fry the balls 3 or 4 at a time for about 4 minutes, or until browned and crispy on the outside. Remove balls to paper towels; drain and serve immediately.

Makes about 2 dozen small fritters.



LEMON SQUARES

Crust:
2 cups all-purpose flour 
1/2 cup confectioners' sugar 
1 cup margarine 

Filling:
4 eggs, beaten 
2 cups sugar 
1/3 cup lemon juice 
1/4 cup all-purpose flour 
1/2 teaspoon baking powder

Preheat oven to 350 degrees F. Mix flour and sugar for crust, and cut in margarine. Press into a 9x13-inch baking pan. Bake for 25 minutes. 

Combine ingredients for the filling, and pour onto the baked crust. Bake for 25 more minutes. Sprinkle with confectioners' sugar. Cut in squares and serve when cool.

Yield: 24 squares



BROCCOLI SALAD

Ingredients

Salad:
10 cups fresh broccoli, chopped
1 cup raisins
4 tablespoons chopped red onion
4 tablespoons bacon bits

Dressing:
10 tablespoons mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons sugar, or to taste

Directions

Mix salad ingredients together in a large mixing bowl. Mix the dressing ingredients in a small mixing bowl. Pour over the salad and mix well.

Serves 10.



EASY CHEESY CHICKEN BAKE

1/2 cup bacon bits
1/2 cup bread crumbs
1/2 teaspoon thyme
1/4 teaspoon savory
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg white -- whipped
1 pound skinless boneless chicken breast
1 cup cheddar cheese -- grated

Preheat oven at 350F. Prepare a baking pan lined with foil, with cooking spray. In a shallow bowl, combine bread crumbs, thyme, savory, salt, and pepper. In another shallow bowl, lightly beat egg white. Dip chicken first in egg white, then into crumbs to coat. Bake for 30 minutes or until tender. About 5 minutes before chicken is done, top with bacon bits and cheese, then place back in oven until cheese melts.



GARLIC CHEESE BREAD

1 cup shredded Mozzarella cheese
1/2 cup Ricotta cheese
2 cloves garlic, peeled and forced through press*
1 teaspoon dried Italian herbs
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11 inch) loaf French bread, cut in half lengthwise

Combine Mozzarella and Ricotta cheeses, garlic, Italian herbs, salt and pepper. Spread on half the bread and top with second half; press lightly. Wrap bread in foil and bake in preheated 400 degree oven for 20 minutes. Let cool a few minutes before cutting.

*I cheat and use bottled, minced garlic and it works great.

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