A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I believe you will enjoy the recipes and other goodies in today's issue. I'm pleased that there were so many recipes shared in the past that I could get enough for this issue. Now would be a great time to send some recipes in for posting; except for some from my "regulars", I am running low.

As you may recall, my kids and I lost an important member of our family. My mother-in-law passed away last week. She was buried on Friday. I was truly blessed with a great mother-in-law. We had our "moments" but enjoyed years of friendship. Its odd how we never see some family members except at weddings and funerals. Heck, there were some at the funeral I had never seen before. Maybe you find this is true in your family, too. All of my children were at the funeral, as was my own mother. Its been ages since the five of us were all together. Since I don't often attend weddings and dread funerals, maybe this is something I can work at to change for us. I'd much rather have us all together again to say hello than good-bye.

The monthly theme topic is Quick Breads. We will gather recipes the remainder of the month and post them in the monthly theme issue on September 3rd. Please visit the Monthly Theme section for details and the special email link for your submissions. Thanks.

We've got a lot of great recipes for you today as well as other information I hope you find useful. Please join me in thanking the following readers who helped in making this issue better for you. We'd love to see your name here.

Larry Holmes, Ontario, Canada
Fancy, Aurora, NE
Jean, Syracuse, NY
Angelique, TX
Don G., GA
Treva, Eastern TN
Barbara, Chula Vista, CA
Ann, FL
Brenda, AL
Ann, Montreal, Quebec, Canada
Skirnir, WI
Tena, MO
Robyn, Auckland, New Zealand 
Luanne, FL
Joan, Savona, B.C.

We'll see you here again on Wednesday, God willing.

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/

Bananas reached the American colonies in 1690 at Salem, Massachusetts. They tried boiling them with pork. It took nearly 200 years after that culinary disaster for this fruit to catch on with North Americans.

What Do You Do All Day?

Shared by Larry Holmes, Ontario, Canada

A man came home from work and found his three children outside, still in their pajamas, playing in the mud, with empty food boxes and wrappers strewn all around the front yard. 

The door of his wife's car was open, as was the front door to the house and there was no sign of the dog. Proceeding into the entry, he found an even bigger mess. A lamp had been knocked over, and the throw rug was wadded against one wall. 

In the front room the TV was loudly blaring a cartoon channel, and the family room was strewn with toys and various items of clothing. 

In the kitchen, dishes filled the sink, breakfast food was spilled on the counter, the fridge door was open wide, dog food was spilled on the floor, a small pile of sand was spread by the back door. 

He quickly headed up the stairs, stepping over toys and more piles of clothes, looking for his wife. He was worried she might be ill, or that something serious had happened. 

He was met with a small trickle of water as it made its way out the bathroom door. 

As he peered inside he found wet towels, scummy soap and more toys strewn over the floor. Miles of toilet paper lay in a heap and toothpaste had been smeared over the mirror and walls. 

As he rushed to the bedroom, he found his wife still curled up in the bed in her pajamas, reading a novel. She looked up at him, smiled, and asked how his day went. 

He looked at her bewildered and asked, "What happened here today?" 

She again smiled and answered, "You know every day when you come home from work and you ask me what in the world I do all day?" 

"Yes," was his incredulous reply. 

She answered, "Well, today I didn't do it." 

Priceless.

20 Useful Tips

Shared by Jean, Syracuse, NY

Here are a few tried-and-true easy ideas for saving time and your energy (and maybe even your sanity!) in the kitchen! 

1. When a bottle of corn syrup or pancake syrup is almost empty and that last bit is taking forever to come out-- just warm it in the microwave for a few seconds. It will be thinner and it will run right out! 

2. When a recipe says to cover with aluminum foil while baking, just turn a cookie sheet upside down over the dish. Saves time and foil! 

3. If your bananas begin to turn brown before you can use them, put them in the fridge! The skins will turn really brown, but the inside will stay fresh for several more days. 

4. To make uniform sized muffins in a hurry, use an ice cream scoop to fill the cups. It is also lots neater! 

5. To get that onion smell out of your hands after you've been peeling and chopping onions, sprinkle table salt on your hands and rub them together. Wash with soap and water and the smell will be gone! 

6. Did you know that any brand of bottled Italian Salad Dressing makes a good marinade for meat? 

7. When browning ground beef, try using a pastry blender to break the meat into smaller pieces. It works much better than a fork. 

8. Canned chicken broth is a very tasty addition to any canned vegetable, instead of water. You might want to use the fat-free version. 

9. Hate to spend the time it takes to clean that crockpot with the baked-on food? Line your slow-cooker with foil before adding recipe ingredients and clean up is a snap! 

10. To make all your pancakes the same size, use your gravy ladle to pour the batter! 

11. Your potato masher will mash bananas for banana bread or avocados for guacamole in a hurry! 

12. Buy several oranges and lemons when they are on sale. Put them in the freezer in zip-top bags. When a recipe calls for juice, just defrost in the microwave. When a recipe calls for grated peel, it's easy to grate while frozen. 

13. Add a dash of vinegar to the water when boiling cabbage. You won't taste it, but it will cut down on the strong aroma

14. For easier, faster grating, store fresh ginger in the fridge. 

15. Use your bottle brush or a clean old toothbrush to clean the grater after grating onions or cheese. Much faster and no more scraped hands! 

16. To easily remove marshmallow creme from the jar, dip your spoon or knife in hot water first. 

17. For easy-to-peel baked sweet potatoes, rub the skin with vegetable oil before baking. The skins will come right off. 

18. Peel your vegetables over a half sheet of newspaper. When you're finished, just fold up and throw it all away! 

19. To keep your graham cracker pie crust from getting soggy, be sure to use only butter or regular margarine. Don't use the new low-fat spreads. You can also bake it to keep it crisp. Just let it cool before adding filling. 

20. When broiling meat, put 1/2 cup of water in the drip pan. There will be no smoke and cleanup is a snap!

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
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How To Tell If You're A HIGH-TECH REDNECK!

Shared by Angelique, TX

You take your net-connected cell phone to the outhouse to read your email.

Your e-mail address ends in ".over.yonder.com".

Your computer is worth more than all your cars combined.

Your presence on the World Wide Web is a "Down Home Page".

You tripled the value of your truck by installing a portable DVD.

You trim the kudzu back from your trailer so it won't mess up your DSL.

You ever refer to your computer as "Ole Bessy".

Your screen saver is a bitmap image of your favorite tractor.

You start all your e-mails with the words "Howdy!"

You can fix a trolling motor with a set of PC tools.

You've ever used a CD-ROM as a coaster to set your beer can on.

The bumper sticker on your truck says "My other computer is a laptop".

You know that a 'network' has nothing to do with fishin'.

Your baseball cap has an Intel logo instead of "CAT".

You keep inventory of your truck parts, fishin' lures, and country music tapes in Excel.

You've got every font ever made that looks like Old West signs or wood plank fencing installed on your computer.

You have "Free Bird" and "Achy Breaky Heart" on the MP3 player in your truck.

You find yourself humming, "Well, the first thing you know, old Bill's a billionaire..."!



COMPUTER PROVERBS

Shared by Don G., GA

* Home is where you hang your @.

* The E-mail of the species is more deadly than the mail.

* A journey of a thousand sites begins with a single click.

* You can't teach a new mouse old clicks.

* C: is the root of all directories.

* Don't put all your hypes in one home page.

* Pentium wise; pen and paper foolish.

* The modem is the message.

* Too many clicks spoil the browse.

* The geek shall inherit the earth.

* A chat has nine lives.

* Don't byte off more than you can view.

* Fax is stranger than fiction.

* What boots up must come down.

* Windows will never cease.

* Virtual reality is its own reward.

* Modulation in all things.

* A user and his leisure time are soon parted.

* Know what to expect before you connect.

* Oh, what a tangled website we weave when first we practice.

* Speed thrills.

* Give a man a fish and you feed him for a day, teach him to use the Net and he won't bother you for weeks.

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!

TENNESSEE ONION SOUP

~Submitted by Treva, Eastern TN

Makes 6 servings

2 tablespoons butter 
2 tablespoons oil
6 cups sliced onions
1/3 cup Jack Daniel's Tennessee Whiskey
1/4 teaspoon thyme
6 cups beef broth
6 slices toasted French bread
1 & 1/2 cups shredded smoked Cheddar cheese 

Heat butter and oil in large soup pot. Cover and cook onions over low heat about 30 minutes, stirring occasionally, until it is a rich brown color. Stir in Jack Daniel's Tennessee Whiskey, thyme and broth. Season to taste with salt and pepper. Simmer 15-to-20 minutes.

Ladle into ovenproof bowls. Top each with a slice of French bread and a sprinkle of cheese.

Broil until cheese is melted and bubbly.

DELICES AU GRUYERE

~Submitted by Barbara, Chula Vista, CA

This is a French version of the Italian Mozzarella Marinara (fried cheese in tomato sauce).

1/4 cup butter or margarine
Flour
1 1/2 cups hot milk
Salt, Pepper
1/2 pound Gruyere cheese, grated
3 egg yolks
1 egg
1/4 cup milk
1 tablespoon oil
Fine dry bread crumbs
Oil for deep frying

Melt butter in saucepan over low heat. Blend in 5 tablespoons flour and cook, stirring, until mixture is golden. Add hot milk and cook, stirring, until sauce is smooth and thick. Cook over low heat 8 to 10 minutes longer. Season to taste with salt and pepper. Add cheese and stir until melted. Beat egg yolks, stir into sauce, and cook and stir 3 minutes, being careful not to let sauce boil. 

Spread mixture in a well greased, shallow 12 x 7 inch pan and cool. Cover with wax paper and chill. Cut mixture into 10 or more equal portions and form each into a ball or cone. Roll in flour, then in egg beaten with milk and 1 tablespoon oil. Drain on paper towels, then roll in crumbs. Fry in deep oil heated to 370 degrees 1 to 1 1/2 minutes, or until golden. Drain on paper towels.

Serve plain as appetizers or with tomato sauce as a luncheon dish.

Makes 6 to 8 servings.


BLUE PEAR BRUSCHETTA

~Submitted by Larry Holmes, Ontario, Canada

2 Bartlett pears cored and cut into 8 wedges (peeled if desired)
? cup balsamic cream*
1 tablespoon butter
? cup Danish blue cheese, crumbled
1/3 cup mascarpone
2 tablespoons fresh parsley, chopped
8 ?-inch baguette slices, toasted
1 tablespoon walnut pieces, toasted
freshly ground black pepper
balsamic cream for garnish

In a small bowl, stir together blue cheese, mascarpone, fresh ground pepper and parsley (can be made ahead of time and refrigerated).

Melt butter in a medium skillet, add balsamic cream and heat until bubbly, not boiling. Reduce heat to medium-low, add pears wedges and cook slowly, turning frequently until pears are slightly softened – approximately 10 minutes. To serve, place a teaspoon of cheese mixture on top of each baguette slice, top with a pear wedge and walnut pieces. Drizzle with balsamic cream.

Makes 8 servings.

*Crema di Balsamico is a syrupy reduction of balsamic vinegar and grape must, the same juice of the Trebbiano grape used in the production of balsamic vinegar. This "Balsamic Cream" has a wonderful sweet-and-sour, fruity character, with tangy notes of ripe grapes, plums, and sun-ripened raisins. Those familiar with Italian cuisine will recognize the affinity to "Saba", the traditional reduction of grape must, now taken to a higher level. Packaged in an easy-to-use squeeze bottle for drizzling and plate decoration


ROASTED ASPARAGUS, SHAVED VIDALIA ONION, TOMATO, AND CRABMEAT SALAD

~Submitted by Angelique, TX

Ingredients
1 pound fresh asparagus, washed and trimmed
Salt
Black pepper
2 Tbs. olive oil
1 pound lump crab meat
1/4 cup small diced red onions
1 medium Vidalia onion, shaved very thin
12 slices of tomatoes, such as beefsteak or vine ripened (about 1/4 in. thick)

Dressing
1/2 cup extra virgin olive oil
2 tbs. minced shallots
1 tsp. minced garlic
Juice of 2 lemons
1/4 cup finely chopped fresh herbs (such as basil, chervil, parsley, and tarragon)

Directions
1. Preheat oven to 400 degrees Fahrenheit.

2. Add asparagus to a pot of salted boiling water, cook for 2 minutes.

3. Remove asparagus from the water and place in a bowl of ice water (called: shocking) for 4 minutes, remove and pat dry.

4. Toss asparagus with 2 tablespoons of olive oil, season with salt and pepper, place on a baking sheet lined with parchment paper and roast for 6 minutes.

5. Remove asparagus from oven and cool.

6. In a small mixing bowl whisk 1/2 cup of extra virgin olive oil and lemon juice, to emulsify the vinaigrette (should turn cloudy). Add shallots and garlic. Season with salt and pepper. Whisk in herbs and set aside.

7. Toss the crab meat with 1/2 cup of the dressing, adding the red onions, again season with salt and pepper.

8. Season both sides of the tomatoes with salt and pepper.

9. Assemble: Arrange tomato slices on a plate, place asparagus over tomatoes, arrange the Vidalia onions over the asparagus, drizzle the remainder of the dressing, and finally mound the crab meat salad in the center.

Yields: 6 servings

Source: Chef and author Emeril Lagasse


EASY RED-CHILI DIP

~Submitted by Treva, Eastern TN

Make this sauce for veggies or to put on a baked potato:

Mix in a blender until smooth:
1/2 cup of sour cream
2 tablespoons of mayonnaise
1 teaspoon of chili powder
1/2 teaspoon of ground cumin 

Refrigerate in a sealed container for a few days.


MANGO CREAM

~Submitted by Ann, FL

2 large, ripe mangoes, peeled & chopped
juice of one orange
1/2 cup confectioners sugar (or honey)
pinch of salt
1 cup heavy cream, whipped

Put mango, orange juice, sugar and salt in blender. Whirl 15 seconds, or until smooth. Carefully fold mango mixture into whipped cream. Chill one hour and serve in sherbet glasses. Garnish with a slice of fresh mango and a sprig of mint.

Serves 4-6.


DEVILED EGGS

~Submitted by Brenda, AL

This is how I make my deviled eggs... never tried the options.

Basic Deviled Eggs Recipe:

12 large eggs
1/2 cup mayonnaise
1 1/2 tablespoons mustard
Salt and pepper
Paprika

Place eggs in a saucepan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. Peel under cold running water, also. 

Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add mayonnaise and mustard, salt and pepper to taste. Mix well. Spoon the mixture into the egg-white halves. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired and voila! The Deviled Eggs Recipe come to life. 

Makes 24 appetizers. 

You can also put the filling in a zip lock bag and pipe it into the eggs.

Note: A bed of decorative lettuce leaves or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl. 

Try one of these options:

Substitute sour cream for the mayonnaise. 

Substitute mustard with Dijon mustard or spicy brown mustard. 

Add one of the following to the filling: 2 finely chopped green onions, 2 tablespoons minced parsley, 1 tablespoon chopped chives, 1/2 cup chopped shrimp, crab, or salmon, 3 tablespoons crumbled blue cheese, 1/2 cup chopped olives, or 1/2 cup shredded cheddar cheese. 

Reduce mayonnaise to 1/3 cup and add 3 teaspoons cider vinegar and 1 teaspoon Worcestershire sauce.


CRUSTLESS DILL SPINACH QUICHE WITH MUSHROOMS AND CHEESE

~Submitted by Jean, Syracuse, NY

INGREDIENTS
10 ounces fresh spinach
2 teaspoons vegetable oil
1 teaspoon minced garlic
3/4 cup chopped onions
3/4 cup chopped mushrooms
2/3 cup 5% ricotta cheese
2/3 cup 2% cottage cheese
1/3 cup grated Cheddar cheese
2 tablespoons grated Parmesan cheese
1 whole egg
1 egg white
3 tablespoons chopped fresh dill (or 2 teaspoons dried)
1/4 teaspoon ground black pepper

DIRECTIONS

Preheat oven to 350 degrees F. Spray an 8-inch springform pan with vegetable spray.

Wash spinach and shake off excess water. In the water clinging to the leaves, cook the spinach over high heat just until it wilts. Squeeze out excess moisture, chop and set aside.

In large nonstick skillet, heat oil over medium heat; add garlic, onions and mushrooms and cook for 5 minutes or until softened. Remove from heat and add chopped spinach, ricotta, cottage cheese, Cheddar cheese and Parmesan cheese, whole egg, egg white, dill and pepper; mix well. Pour into prepared pan and bake for 35 to 40 minutes or until knife inserted in center comes out clean.

Yield: 6 servings
Nutritional Information Per Serving (1/6 of recipe):
Calories: 177, Carbohydrate: 7 g, Fiber: 2 g,
Protein: 14 g, Fat: 10 g, Sodium: 302 mg, Cholesterol: 62 mg
Diabetic Exchanges: 1 Vegetable, 2 Lean Meat, 1 Fat


MARINATED TUNA BURGERS

~Submitted by Angelique, TX

1 (7-oz.) pouch or 2 (3-oz.) pouches or 2 Cans (6-oz.) StarKist Chunk Light or Albacore Tuna (if using cans, drained and chunked)
1 (4-oz.) cup Cheddar cheese, shredded
1/2 cup Non-fat Peppercorn Ranch salad dressing
1 Tbsp. Olive oil
1-1/2 cups Bread crumbs, divided
1 Egg, lightly beaten
1/4 cup Green onion, sliced

In a medium bowl, combine tuna, 3/4-cup bread crumbs, cheese, egg, salad dressing, and onion. Form six patties; coat each side with remaining 3/4 cup bread crumbs. Heat oil in non-stick skillet over medium heat. Cook patties 3-5 minutes on each side until golden brown.

Cook Time: 6-10 minutes

Serves: 6

Source: Starkist.com


SOUTHWESTERN GRILLED PORK TENDERLOIN

~Submitted by Treva, Eastern TN

Tired of the same old beef and chicken? Get outside and grill the “other white meat” for a late fall barbecue. 

INGREDIENTS 
2 whole pork tenderloins (about 1-1/2 lbs. total) or 6 pork chops 
4 teaspoons chili powder 
1-1/2 teaspoons dried oregano 
3/4 teaspoon ground cumin 
1/8 teaspoon dried garlic powder

DIRECTIONS
1. Mix together chili powder, oregano, cumin, and garlic powder. 

2. Rub over the surface of pork. 

3. Cover and refrigerate 2-24 hours. 

4. Grill over medium hot coals, or broil. Turn occasionally. 

5. Tenderloins will take 25-20 minutes; pork chops will be ready in 10-15 minutes. Meat thermometer should read 155-160° F. Pork is done when there is still a hint of pink in the center. 

Serves: 6
NUTRITION INFO (per 4-ounce serving) 
Calories: 170.7 
Fat: 5.2 g 
Carbohydrates: 1.4 g 
Protein: 28.2 g


PHILADELPHIA CHEESE STEAK SANDWICHES

~Submitted by Jean, Syracuse, NY

Makes 4
Prep: 30 min.
Broil: 1 min.

Ingredients
1 12-ounce boneless beef rib eye steak
2 tablespoons margarine or butter
2 medium onions, thinly sliced and separated into rings
1 medium red or green sweet pepper, cut into thin strips
4 French rolls or hoagie buns, split
4 ounces thinly sliced cheddar cheese

Directions
1. Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt margarine or butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally. 

2. Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done. 

3. To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately.

Makes 4 servings. 
Nutritional Information
Nutritional facts per serving
calories: 484, total fat: 25, saturated fat: 10, cholesterol: 81 mg, sodium: 615 mg, carbohydrate: 34, protein: 30g


ROSEMARY AND CHEVRE MASHED POTATOES

~Submitted by Ann, Montreal, Quebec, Canada

2 1/2 lbs Yukon gold potatoes, Peeled, diced into 2-inch cubes
3 sprigs rosemary, tied together
4 Tablespoons butter melted
4 oz. chevre (goat cheese)
1/3 cup buttermilk
1 Tablespoon minced fresh rosemary
1 Tablespoon lemon zest, minced
1 teaspoon kosher salt
1/4 teaspoon black pepper.

1---Cook potatoes and tied rosemary sprigs in salted water 15-20 minutes, or until tender.

2---Remove sprigs and drain potatoes. Return potatoes to the pan and dry briefly over medium heat, stirring often to prevent scorching. Remove pan from heat.

3---Mash potatoes and stir in butter to coat.

4---Add goat cheese; stir until melted. Fold in the buttermilk, minced rosemary, zest and seasonings.

Source: Cuisine at Home December issue 2003


CREAMY STRAWBERRY COOKIE "TARTS"

~Submitted by Angelique, TX

Prep Time: 15 min
Total Time: 1 hr 45 min
Makes: 12 servings

2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup thawed COOL WHIP Whipped Topping
12 CHIPS AHOY! Real Chocolate Chip Cookies
12 small strawberries

STIR boiling water into dry gelatin mix in small bowl at least 2 min. until completely dissolved. Cool 5 min., stirring occasionally.

POUR gelatin mixture into blender. Add cream cheese; cover. Blend on medium speed 30 to 45 sec. or until well blended; scrape down side of blender container, if needed. Add whipped topping; cover. Blend on low speed 5 sec. or just until blended.

LINE 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie on bottom of each prepared cup; top evenly with the gelatin mixture. Refrigerate 1 hour 30 min. or until firm. Top each with a strawberry just before serving. Store leftover desserts in refrigerator.

These individual cookie tarts are a great dessert to serve at a party and will delight your guests.

Great Substitute: Prepare as directed, using any flavor JELL-O Brand Sugar Free Low Calorie Gelatin or any other JELL-O Brand Flavor Gelatin. Garnish your dessert according to the JELL-O flavor.

Source: Kraft


CROCKPOT BLUEBERRY COBBLER

~Submitted by Treva, Eastern TN

1 pkg (14 oz.) frozen blackberries (3 cups), thawed and drained 
1/2 cup sugar 
1/3 cup water 
1 tsp. lemon juice 
1 cup Bisquick Original baking mix 
2 Tbsp sugar 
1/3 cup milk 
Ground cinnamon 
Whipping cream or vanilla ice cream, if desired 

Mix blackberries, 1/2 cup sugar, the water, and lemon juice in crockpot. Cover and cook on low 3 to 4 hours, or until mixture is boiling. 

Mix Bisquick and 2 Tbsp sugar in small bowl. Stir in milk just until dry ingredients are moistened. Drop dough by 6 spoonfuls onto hot berry mixture. Sprinkle with cinnamon. Cover and cook on high 20 to 25 minutes. 

To serve, spoon dumpling into dessert dish. Spoon berry mixture over dumpling. Top with whipping cream or ice cream. 

NOTE: You can dewberries or other type of berries instead of blackberries.


CROCKPOT EGG BREAKFAST

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

Serves 12

Feel free to experiment with this recipe. Original included 1/2 cup chopped onion and 1 green bell pepper chopped. One person used some hot peppers in hers and it was good!

32 oz. frozen hashed brown potatoes
1 lb. cooked ham, cubed
1 1/2 cups shredded cheddar cheese
12 eggs
1 cup milk

Place one third of the frozen hash brown potatoes into the slow cooker. Add one third of the ham and cheese. Repeat layers, ending with the cheese. In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and cook on low for 10-12 hours, until casserole is set and eggs are thoroughly cooked.


TUSCAN BREAD

~Submitted by Tena, MO

6 cups unbleached flour
1 3/4 cups boiling water
1 package dry yeast
1 1/2 cups warm water

Pour boiling water over 2 cups of the flour. Let mixture sit for 5 minutes, then mix. Let it sit overnight covered with a damp towel. It will not rise. Proof yeast in warm water. Place flour mixture in large bowl and add yeast mixture. Stir until it becomes a paste. Add remaining 4 cups flour a little at a time until smooth and satiny. Knead dough with rest of flour for about 8-10 minutes. Let rise for 1-1 1/2 hours until doubled. Shape into round, irregular loaf and let rise for 30 minutes. Flatten the loaf a few inches so that it is half its original height and flip over onto floured surface. Let rise another 30 minutes. Pick dough up and stretch it out by a few inches. Bake on preheated baking stone in 400F oven for 45-50 minutes. Shut oven off and leave loaf inside for 5 minutes. 

Source: Village Baker


CREAMY LEMON AND CHICKEN SOUP

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

20g butter
1 brown onion, finely chopped
1 garlic clove, crushed
1 tablespoon lemon rind
2 chicken breasts, chopped
2 tablespoons plain flour
4 cups chicken stock
420g can sweet corn kernels, drained
1 cup cream
? cup spring onion 

Heat a large saucepan over medium heat.

Add the butter, onion, garlic and lemon rind and cook for 3-4 minutes or until tender.

Add the chicken and cook for a further 3-4 minutes.

Add the flour and stir until well combined. 

Gradually add the stock and corn, reduce the heat to low and simmer for 10-15 minutes or until thickened.

To serve, stir through the cream and spring onion. 


CROCKPOT BAKED BEANS WITH PINEAPPLE

~Submitted by Luanne, FL

We do have one more holiday coming up and this will make your friends and family happy.

1 pound lean ground beef 
28 ounces baked beans 
8 ounces pineapple tidbits, drained 
1 large onion, chopped 
1 large green pepper, chopped (can be omitted ) 
1/2 cup barbecue sauce or catsup or both 
2 tablespoons soy sauce 
2 garlic clove, minced 
salt & pepper to taste.

In a skillet, brown beef; drain. Transfer to a 4 to 5-quart slow cooker. Add remaining ingredients and mix well.. Cover and cook on low for 6-8 hours.

6 servings

This can be doubled or tripled if you have a crowd joining you.


CHICKEN BREASTS DIANE

~Submitted by Larry Holmes, Ontario, Canada

(Good served with noodles with tomato sauce, steamed broccoli and a fresh salad.)

4 large boneless chicken breasts halves or 8 small
? teaspoon salt
? teaspoon black pepper
2 tablespoons olive or salad oil
2 tablespoons butter
3 tablespoons chopped fresh chives or green onions
juice of ? lemon or lime
2 tablespoons brandy (optional)
3 tablespoons chopped parsley
2 tablespoons Dijon-style mustard
? cup chicken broth

Place chicken breast halves between sheets of waxed pepper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper.

Heat 1 tablespoons each of oil and butter, in large skillet. Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter.

Add chives or green onion, lime juice, brandy, parsley and mustard to the pan. Cook 15 seconds. Whisking constantly.

Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil.

Pour sauce over chicken. Serve immediately.

Serves 4

Note: You can pound chicken breasts flat between sheets of plastic wrap. Wrap them airtight in one package and freeze for later use.


TEX-MEX MELTS

~Submitted by Angelique, TX

Prep Time: 5 min
Total Time: 1 hr 5 min
Makes: 3 doz. or 18 servings, two topped crackers each

1 large tomato, chopped (about 1 cup) 
1 small onion, chopped (about 1/2 cup) 
2 Tbsp. chopped fresh cilantro 
1 Tbsp. finely chopped seeded jalape?o peppers 
1 Tbsp. lime juice 
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese 
36 TRISCUIT Crackers

COMBINE tomatoes, onions, cilantro, peppers and lime juice; cover. Refrigerate at least 1 hour. 

TOP each cracker with 2 tsp. of the tomato mixture; sprinkle with 1 tsp. cheese. Place six of the topped crackers on microwaveable plate. 

MICROWAVE on HIGH 15 sec. or until cheese begins to melt. Repeat with the remaining topped crackers.

For a Milder Spread
Prepare as directed, omitting the jalapeno peppers and increasing the cilantro to 3 Tbsp.

Nutrition Bonus:
Enjoy south-of-the-border flavor with these tasty appetizers. Since they are made with better-for-you ingredients, they can fit into a healthful eating plan for you and your family.

Diet Exchange: 1/2 Starch
Nutrition (per serving) Calories 50

Source: Kraft


STRAWBERRY BREAD

~Submitted by Treva, Eastern TN

1/2 cup butter 
1 cup sugar 
4 eggs 
1/2 tsp vanilla 
3 & 1/2 cups all-purpose flour 
4 tsp baking powder 
1 tsp salt 
1 cup milk 
1 cup chopped fresh or frozen strawberries 
1/2 cup chopped nuts 
1 recipe Powdered Sugar Glaze (see recipe below) (optional) 

Lightly grease two 9x5x3-inch loaf pans or three 8x4x2-inch loaf pans. Set aside. 

In a large bowl, beat sugar, butter, eggs, and vanilla with electric mixer until well combined. In another bowl, stir together flour, baking powder, and salt. Add to egg mixture alternately with milk, beating until combined after each addition. With a spoon, stir in strawberries and nuts. Turn into prepared pans. Bake in a 350 deg oven for 45 to 50 minutes for larger loaves, 30 to 35 minutes for smaller loaves, or until a toothpick inserted near the center of the bread comes out clean. Cool bread in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Drizzle with Powdered Sugar Glaze, if you like.

Powdered Sugar Glaze:

In a small bowl, stir together 1 cup sifted powdered sugar and 1/2 tsp vanilla. Stir in enough milk (2 to 4 tsp) for a drizzling consistency.


CHICKEN FINGERS

~Submitted by Jean, Syracuse, NY

6 skinless, boneless chicken breasts

Step 1. In bowl, mix:
1 egg, beaten
1 cup buttermilk
1 and one-half teaspoon garlic powder

Cut chicken into one-half inch strips and pour above mixture over top of chicken in pan. Refrigerate for two to four hours.

Meantime, mix together in a plastic bag:
1 cup all purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder

Drain the mixture from the refrigerated chicken and coat or shake chicken pieces in the plastic bag of flour, bread crumbs, etc. above.

Heat oil in skillet @ 375 degrees F. Fry chicken, drain on paper towels, and enjoy eating.


PINEAPPLE SURPRISE

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama here. I haven't made this in a while but is really good and very pretty.

1 box cake mix (white or yellow)
1 large box lemon instant pudding mix
1 large cool whip, slightly thawed
1 small jar maraschino cherries
1 cup chopped pecans
2 1/2 cups milk
1 large can crushed pineapple
8 oz pkg cream cheese

Bake cake following directions on box, in 9x13 inch dish. Let cool.

Poke holes all over cake with toothpick.

Spread pineapple on top, juice and all.

In bowl mix cream cheese, instant pudding, and milk until creamy. Spread this on top of pineapple. Spread cool whip on top. Sprinkle cherries and nuts on top of cool whip. Let chill 3 to 4 hours or overnight.


AUTHENTIC ENCHILADAS VERDES

~Submitted by Treva, Eastern TN

2 bone-in chicken breast halves 
2 cups chicken broth 
1/4 white onion 
1 clove garlic 
2 teaspoons salt 
1 pound fresh tomatillos, husks removed 
5 serrano peppers 
1/4 white onion 
1 clove garlic 
1 pinch salt 
12 corn tortillas 
1/4 cup vegetable oil 
1 cup crumbled queso fresco 
1/2 white onion, chopped 
1 bunch fresh cilantro, chopped 

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands. 

Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil. 

Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. 

Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person. 

Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro. 

Yield: 4 servings.

SUPERFINE STRAWBERRY PIE

~Submitted by Jean, Syracuse, NY

2 egg whites, at room temperature 
1/8 tsp. salt 
1/2 cup superfine sugar 
2 tsp. lemon juice 
2 Tbs. potato starch 
1/2 cup plus 2 Tbs. water 
4 cups fresh strawberries 
1 Tbs. margarine 
3/4 cup sugar 

Preheat oven to 250°F. Beat egg whites and salt with an electric mixer until foamy. Slowly add sugar one tablespoon at a time while beating on high speed. Add 1 tsp. lemon juice and beat until very stiff and glossy. Spread meringue into a lightly greased 9 inch pie shell and bake 1 hour. Cool. While pie shell is cooling, combine potato starch, 2 Tbs. water and 1 tsp. lemon juice in a bowl. Stir until potato starch is dissolved. Place 1 cup strawberries and 1/2 cup water in a saucepan and bring to a boil. Add potato starch mixture, margarine and 3/4 cup sugar. Stir until mixture is thick and clear. Place remaining berries into baked, cooled meringue shell and pour glaze over. Refrigerate until set. 

This recipe serves 8 people. Per serving: calories 167, fat 1.4g, 7% calories from fat, cholesterol 0mg, protein 1.6g, carbohydrates 38.8g, fiber 2.0g, sodium 67mg. 


CHICKEN GUMBO

~Submitted by Treva, Eastern TN

From the Heart Health archive This easy-to-make main dish helps to increase the amount of vegetables you eat and can be made all in one pot. 

1 tsp vegetable oil
1/4 cup flour
3 cups low-sodium chicken broth
1 & 1/2 lbs boneless chicken breast, 1" strips 
1 cup white potatoes (1/2 lb), cubed 
1 cup onions, chopped 
1 cup carrots (1/2 lb), coarsely chopped 
1/4 cup celery, chopped 
1/2 medium carrot, grated 
4 cloves garlic, finely minced 
2 stalks scallion, chopped 
1 whole bay leaf
1/2 tsp thyme
1/2 tsp black pepper, ground
2 tsps hot (or jalape?o) pepper
1 cup okra (1/2 lb), sliced into 1/2" pieces 

Add oil to a large pot. Heat pot over medium flame. Stir in flour. Cook, stirring constantly, until flour begins to turn golden brown. Slowly stir in all the broth using a wire whisk and cook for 2 minutes. The mixture should not be lumpy. Add all ingredients except okra. Bring to a boil, then reduce heat and let simmer for 20 to 30 minutes. Add okra and let cook for 15 to 20 more minutes. Remove bay leaf. Serve hot in a bowl or over rice. 

Makes 8 servings--Serving size: 3/4 cup

Calories 165; Fat 4 g; Saturated fat 1 g; Cholesterol 51 mg; Sodium 81 mg


VEGETABLE DILL DIP

~Submitted by Jean, Syracuse, NY

Ingredients:
2/3 cup cottage cheese
4 tablespoons light mayonnaise
1 tablespoon skim milk
1 tablespoon lemon juice
1 teaspoon garlic salt
1 teaspoon dill weed
1 tablespoon onion flakes

Mix all ingredients in blender, serve chilled. Excellent with fresh vegetables.

Nutritional Analysis (per 2 tablespoons):
Calories – 40
Total fat – 3.3 g.
Saturated fat – 1.5 g.
Sodium –192 mg.
Cholesterol – 5 mg.

PEANUT BUTTER BREAKFAST PUDDING

~Submitted by Jean, Syracuse, NY

Raisins plus orange zest combine with peanut butter to yield just the right amount of sweetness. Top with nondairy creamed topping, and you have an excellent dessert. Delicious warm or cold. 

6 slices raisin bread, cut into 1-inch cubes 
1-3/4 cup nonfat skim milk 
3 whole eggs + 2 egg whites 
1/2 cup fat-reduced peanut butter 
3 Tbsp dark brown sugar 
1 tsp vanilla extract 
1 tsp grated orange peel OR 1/4 tsp dried orange peel 
Spray a 9-inch baking pan or dish with nonstick vegetable spray. Add bread cubes to dish and set aside. 

Combine remaining ingredients in blender container and process until smooth. Pour mixture evenly over bread cubes in baking dish, saturating bread cubes. Cover and refrigerate overnight. 

When ready to bake, preheat oven to 350F degrees. Remove cover and bake about 35 minutes, or until lightly browned and puffed.

Makes 8 Servings. 
Per Serving: 217 Cal; 9 gm Fat (2 gm Saturated Fat); 24 gm Carbohydrate; 91 mg 
Cholesterol (can be cut considerably by using liquid egg substitute to equal 
4 eggs); 262 mg Sodium; 11 gm Protein; 2 gm Dietary Fiber. Exchanges: 1-1/2 
Bread/Starch; 1 Lean Meat; 1-1/2 Fats.


BANANA PINEAPPLE FREEZE

~Submitted by Joan, Savona, B.C.

2 cups Bananas -- ripe, mashed
2 cups Unsweetened Pineapple Juice
2 Tbsp Lemon Juice -- fresh
1 cup Crushed Pineapple in juice
Ground Cinnamon -- to taste

Combine all ingredients in a food processor, processing until smooth and creamy. Pour mixture into a 9x9x2-inch baking dish and freeze overnight or until firm. Serve chilled.

(Serving size not listed)
Per Serving (excluding unknown items): 72 Calories; trace Fat (2.7% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.

RANCHER'S PORK CHOPS

~Submitted by Luanne, FL

2 lean pork chops, 1/2 to 3/4-inch thick
1 medium onion, thinly sliced
2-4 green pepper rings 
4 tablespoons catsup 
2 tablespoons brown sugar

In a large skillet, brown the pork chops to remove excess fat. Place the onion slices in the bottom of Crock Pot. Place the pork chops on top of onion. Top with green pepper, catsup and brown sugar. Cover and cook on Low for 7 to 9 hours.


PUFFED PEACH PANCAKES

~Submitted by Jean, Syracuse, NY

2 large eggs, beaten 
6 Tablespoons flour 
2 Tablespoons brown sugar
1/8 teaspoon salt 
1/3 cup milk 

Peach Mixture: 
1 Tablespoon brown sugar 
1/8 teaspoon cinnamon 
1 Tablespoon fresh lemon juice
1 peach, sliced 
2 Tablespoons butter or margarine 

Peach Mixture: In a medium bowl, combine 1 Tablespoon brown sugar, cinnamon, lemon juice, and peach. Divide the margarine between 2 shallow 1-cup ovenproof dishes and heat in 425 degree oven for about 1 minute or until melted. 

In a medium bowl, combine the eggs, flour, 2 Tablespoons brown sugar, salt, and milk. Whisk until well blended (batter will be lumpy). Divide most of the batter between the dishes, reserving a small amount. Arrange the drained peach slices in spoke fashion on top. Pour the reserved batter over each. Bake at 425 degrees for 16 to 18 minutes or until puffed and golden.

Serves: 2.

CHILE RELLENO BAKE

1 1/2 c. cheddar cheese
1 1/2 c. jack cheese
2 cans whole green chiles, drained
2 (5 1/3 oz.) cans evaporated milk
2 tbsp. flour
3 eggs, beaten

Combine cheeses, spread 1 cup cheese on bottom of 8 x 8 inch baking dish. Open 1 can chiles. Place over cheese. Layer another cup of cheese over chiles. Open second can of chiles. Spread on top of cheese. In medium bowl, gradually add milk to flour, blend well. Add eggs; mix well. Pour over casserole, add rest of cheese. Cover. Bake at 350 degrees 45 minutes. Cool 10 minutes, cut into squares.

Makes 4 to 6 servings.

We eat leftovers tucked into flour tortillas for breakfast.


CATFISH PARMESAN

8 skinned, pan-dressed, catfish, fresh or frozen (I use fillets)
1 c. dry bread crumbs
3/4 c. grated Parmesan cheese
1/4 c. chopped parsley
1 tsp. paprika
1/2 tsp. whole oregano
1/4 tsp. whole basil
2 tsp. salt
1/2 tsp. pepper
1/2 c. melted butter
Lemon wedges
Parsley

Pat fish dry. Combine bread crumbs, cheese and seasonings; stir well. Dip catfish in butter and roll each in crumb mixture.

Arrange fish in well-greased 13 x 9 x 2 inch baking dish. Bake at 375 degrees about 25 minutes or until fish flakes easily when tested with a fork. Garnish with lemon wedges and parsley.

Serves 8.


TEXAS DELIGHT OR FOUR LAYERED DESSERT

1 stick oleo (I use butter)
1 c. flour
1 1/2 c. chopped pecans
8 oz. pkg. cream cheese (soft)
1 c. powdered sugar
Large Cool Whip
3 c. milk
2 pkgs. instant chocolate pudding and pie filling

First layer: Melt oleo. Add flour and 1 cup pecans. Press in bottom of pan 9 x 13. Bake at 375 degrees for 15 minutes.

Second layer: Cream together cream cheese, powdered sugar, 1 cup Cool Whip. Mix well. Spread over first layer.

Third layer: Mix 2 packages pudding. Mix with milk. Blend 2 minutes and spread over second layer.

Fourth Layer: Spread rest of Cool Whip on top. Sprinkle with pecans and chill several hours.

Note: A chocolate candy bar, shaved, on top is nice, too.


GREEN RICE

1 1/3 c. Minute rice
1 can cream of mushroom soup
1 jar Cheese Whiz
1 (4 oz.) can mushrooms, drained
1 stick oleo or butter, melted
1/4 c. chopped onion
1 pkg. broccoli, chopped, cooked and drained

Mix all ingredients together. Bake at 350 degrees for 40 minutes.

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