A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I am hoping you will find something you consider a keeper in today's issue. Lord knows, there are plenty of recipes here today from which to choose, but there are also other things intended to make you think and laugh.

Just about everyone is experiencing higher than normal temperatures, so no matter where you live, chances are you are sweating as you read this. Please take extra care to drink plenty of fluids and stay as cool as possible. In my neck of the woods, if we can survive this hurricane season, unscathed by another 'big one', we can endure the high temperatures.

Things are settling down here at home and my kids are beginning to enjoy the new school year. I am still buying school supplies (it never ends) and last-minute necessities (it never ends) for extra-curricular activities. Most of you either have kids in school or have had the pleasure in a previous life (the one before they grew up, remember?). Then, of course, you likely are doing it for grandchildren (it never ends).

While I have been a member of the QT Silent Majority lately (those who enjoy reading the postings but don't often post their own thoughts), our A to Z Discussion Forum QT has really taken flight. There are quite a few who participate and it is such fun getting to know each of you. What I find so great about the QT is that folks actually are interested in one another, share all sorts of things, and participate for the right reason: friendship. There have been some great recipes shared and lasting bonds formed. Oh! We are planning a Northern Escape next summer, too! I do hope you will drop by to read about what's happening (even if you don't post... just get to know us better).

Many thanks to those who helped out with this issue. As mentioned in our last issue, except for my "regulars", I am running low on recipes for sharing here. Reader participation is important in order to continue this publication. Today is a perfect day to send in a recipe for sharing. You can go to the Recipe Submissions section to read all about it (and get the email link to use). I would love to see your name here:

Fancy, Aurora, NE
Angelique, TX
Tia, Nova Scotia
Johnny, LA
Barbara, Chula Vista, CA
Carol, Upstate NY
Treva, Eastern TN
Skirnir, WI
Tena, MO
Larry Holmes, Ontario, Canada
Ann, Montreal, Quebec, Canada
Robyn, Auckland, New Zealand 
Judy, MI
Luanne, FL
Jean, Syracuse, NY
Joan, Savona, B.C.

We'll see you here again on Sunday, 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/

“A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad.”
~Jane Grigson

The Mother

Shared by Angelique, TX

When you were 1 year old, she fed you and bathed you.
You thanked her by crying all the night.

When you were 2, she taught you to walk. 
You thanked her by running away when she called. 

When you were 3, she made all your meals with love.
You thanked her by tossing your plate on the floor. 

When you were 4, she gave you some crayons.
You thanked her by coloring the dinning room table. 

When you were 5, she dressed you for the holidays.
You thanked her by looping into the nearest pile of mud.

When you were 6, she walked you into school. 
You thanked her by screaming, "I'M NOT GOING". 

When you were 7, she bought you a baseball.
You thanked her by throwing it through the next-door-neighbor window. 

When you were 8, she handed you an ice cream.
You thanked her by dripping it all over you lap. 

When you were 9, she paid for piano lessons.
You thanked her by never even bothering to practice it. 

When you were 10, she drove you all day, from soccer to gymnastic to one birthday party after another.
You thanked her by jumping out of the car and never looking back. 

When you were 11, she took you and your friends to the movies.
You thanked her by asking to sit in the different row. 

When you were 12, she warned you not to watch certain TV shows.
You thanked her by waiting until she left the house. 

When you were 13, she suggested a haircut that was becoming.
You thanked her by telling her she had no taste. 

When you were 14, she paid for a month away at summer camp.
You thanked her by forgetting to write a single letter. 

When you were 15, she came home from work, looking for a hug.
You thanked her by having your bedroom door locked. 

When you were 16, she taught you how to drive her car.
You thanked her by taking it every chance you could.

When you were 17, she was expecting an important call.
You thanked her by being on the phone all night. 

When you were 18, she cried at your school graduation.
You thanked her by staying out partying until dawn. 

When you were 19, she paid for your college tuition, drove you to campus, carried your bags.
You thanked her by saying good-bye outside the dorm so you wouldn't be embarrassed in front of you friends. 

When you were 20, she asked whether you were seeing anyone.
You thanked her by saying "It's none of you business". 

When you were 21, she suggested certain careers for your future.
You thanked her by saying "I don't want to be like you". 

When you were 22, she hugged you at your college graduation.
You thanked her by asking whether she could pay for a trip to Europe. 

When you were 23, she gave you furniture for your first apartment.
You thanked her by telling your friend it was ugly. 

When you were 24, she met your fianc? and asked about your plans for the future.
You thanked her by glaring and growling, "Muuhh-ther, please!" 

When you were 25, she helped to pay for your wedding, and she cried and told how deeply she loved you.
You thanked her by moving halfway across the country. 

When you were 30, she called with some advice on the baby.
You thanked by telling her, "Things are different now." 

When you were 40, she called to remind you of a relative's birthday.
You thanked her by saying you were "really busy right now." 

When you were 50, she fell ill and needed you to take care of her.
You thanked her by reading about the burden parents become to their children.

And then, one day, she quietly died. And everything you never did, came crashing down like thunder on your heart.

1. IF SHE'S STILL AROUND, NEVER FORGET TO LOVE HER MORE THAN EVER.
AND IF SHE'S NOT, REMEMBER HER UNCONDITIONAL LOVE.

For Our Heroes

Try this from Xerox.

If you go to this web site, http://www.letssaythanks.com, you can pick out a thank you card and Xerox will print it and it will be sent to a soldier that is currently serving in Iraq. You can't pick out who gets it, but it will go to some member of the armed services.

How AMAZING it would be if we could get everyone we know to send one!!!

This is a great site. Copy and paste the site.

Please send a card. It is FREE and it only takes a second.

Wouldn't it be wonderful if the soldiers received a bunch of these?

Whether you are for or against the war, our guys and gals over there need to know we are behind them...

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.
F-R-E-E SHIPPING ON ALL ORDERS !

RESTAURANT SIGNS

Shared by Fancy, Aurora, NE

Chinese restaurant:
Serve you with hostility.

Tokyo bar:
Cocktails for ladies with nuts.

Tokyo restaurant:
Buttered saucepans and fried hormones.

Swiss restaurant:
Our wines leave you nothing to hope for.

Swiss cafe:
Special Today: No Ice Cream.

Cairo hotel:
Please try the tarts of the house. Available for your delight on the trolley.

Yemini hotel:
Fish rotty and spaghetti bologrease.

Mexican hotel:
The manager has personally passed all the drinking water served here.



QUOTES FROM ERMA BOMBECK

Shared by Tia, Nova Scotia

On marriage

Marriage has no guarantees. If that's what you're looking for, go live with a car battery.

People shop for a bathing suits with more care than they do a husband or wife. The rules are the same. Look for something you'll feel comfortable wearing. Allow for room to grow. 

On kids and housework

Who, in their infinite wisdom, decreed that Little League uniforms be white? Certainly not a mother.

Have you any idea how many children it takes to turn off one light in the kitchen? Three. It takes one to say, "What light?" and two more to say, "I didn't turn it on." 

No one ever died from sleeping in an unmade bed. I have known mothers who remake the bed after their children do it because there's a wrinkle in the spread or the blanket is on crooked. This is sick. 

One thing they never tell you about child raising is that for the rest of your life, at the drop of a hat, you are expected to know your child's name and how old he or she is. 

When a child is locked in the bathroom with water running and he says he's doing nothing but the dog is barking, call 911.

Every day of his or her life a child is plotting an event that will age you 20 years in 20 seconds.

My theory on housework is, if the item doesn't multiply, smell, catch on fire or block the refrigerator door, let it be. No one cares. Why should you? 

Onion rings in the car cushions do not improve with time. 

My second favorite household chore is ironing. My first one being hitting my head on the top bunk bed until I faint.

Housework, if you do it right, will kill you. 

There's something wrong with a mother who washes out a measuring cup with soap and water after she's only measured water in it. 

"Education is so important when it comes to domesticity. I don't know why no one ever thought to paste a label on the toilet tissue spindle giving 1-2-3 directions for replacing the tissue on it. Then everyone in the house would know what Mama knows."

On dieting

I just clipped 2 articles from a current magazine. One is a diet guaranteed to drop 5 pounds off my body in a weekend. The other is a recipe for a 6 minute pecan pie.

Just think of all those women on the Titanic who said, "No, thank you," to dessert that night. And for what! 

On other stuff

How come anything you buy will go on sale next week? 

There is nothing more miserable in the world than to arrive in paradise and look like your passport photo.

I never leaf through a copy of National Geographic without realizing how lucky we are to live in a society where it is traditional to wear clothes.

Never go to a doctor whose office plants have died.

Someone once threw me a small, brown, hairy kiwi fruit, and I threw a wastebasket over it until it was dead. 

There are people who put their dreams in a little box and say, "Yes, I've got dreams, of course I've got dreams." Then they put the box away and bring it out once in awhile to look in it, and yep, they're still there. 

And last but not least...

When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". 



BUFFALO THEORY

Shared by my buddy, Johnny, LA

One afternoon at Cheers, Cliff was explaining the Buffalo Theory to his buddy Norm. Here's how it went: "Well ya see, Norm, it's like this. A herd of buffalo can only move as fast as the slowest buffalo. And when the herd is hunted, it is the slowest and weakest ones at the back that are killed first This natural selection is good for the herd as a whole, because the general speed and health of the whole group keeps improving by the regular killing of the weakest members. In much the same way, the human brain can only operate as fast as the slowest brain cells. Excessive intake of alcohol, as we know, kills brain cells. But naturally, it attacks the slowest and weakest brain cells first. In this way, regular consumption of beer eliminates the weaker brain cells, making the brain a faster and more efficient machine. That's why you always feel smarter after a few beers."

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!

CALIFORNIA EARTHQUAKE CAKE

~Submitted by Maggie, TX

Coconut and nuts are topped with chocolate cake mix. Then powdered sugar is poured in a criss-crossed pattern on top before baking.

Ingredients:
1 cup coconut 
1 cup chopped nuts 
1 box Devils food cake mix 
1 stick butter or margarine 
1-8 oz. Pkg. Cream cheese, softened 
1 box powdered sugar 

Method:
Butter & flour a 9x13 pan then sprinkle coconut & nuts in pan. Mix cake by package directions and pour over nuts. Heat butter and cream cheese. Stir in powdered sugar. (Will be lumpy.) Pour over cake mix criss-cross, then bake at 400F about 40 minutes or till done.

Number of servings: 12

SCALLOPS EN BROCHETTE

~Submitted by Barbara, Chula Vista, CA

1 pound sea or bay scallops
8 strips of bacon
3 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Lemon wedges

Wash the scallops and dry thoroughly. Preheat the broiler.

On each of 4 skewers, intertwine a strip of bacon with about 3 sea scallops or 4 to 6 bay scallops. Brush the scallops with the melted butter and sprinkle with salt and pepper.

Broil 3 to 5 inches from the source of heat 5 to 10 minutes, turning once. Serve with lemon wedges.

4 servings

Source: The New York Times 1990


MAPLE BAKED BEANS

~Submitted by Angelique, TX

Try this version of homemade baked beans and you'll never want to eat the stuff from a can again. I don't bother soaking the beans for this recipe.

INGREDIENTS
1 pound dried navy beans, rinsed, picked over
1 teaspoon kosher salt
6 bacon slices, chopped
1 large red onion, chopped
1 cup water
1 cup pure maple syrup
1/2 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons Dijon mustard

METHOD
Combine 8 cups water, beans and salt in heavy large pot or Dutch oven.

Simmer uncovered until beans are almost tender, about 30 minutes. Drain.

Saut? bacon in same pot over medium heat until crisp, about 6 minutes.

Transfer bacon to paper towel-lined plate. Add onion and saut? over medium-high heat until tender, about 5 minutes. Add 1 cup water, maple syrup, ketchup, vinegar, drained beans and reserved bacon. Simmer uncovered until mixture thickens slightly, stirring occasionally, about 30 minutes. Season beans to taste with salt and pepper.

DO-AHEAD TIP:
Beans can be made 2 days ahead. Cool. Cover and refrigerate. Rewarm before serving.

Serves 6

Source: Cooking.com


VEGETARIAN LASAGNA

~Submitted by Carol, Upstate NY

2 tbs oil
1 large onion, chopped
1 clove garlic, minced
1 tsp Italian Seasoning
vegetable
1 can soup
cheese
1 egg
1 32-oz jar spaghetti sauce
liquid
9 lasagna noodles, cooked
2 c. shredded mozzarella cheese

1. In skillet, over medium heat, heat oil. Saut? onion, garlic and Italian Seasoning, until onion is tender.

2. Stir in vegetable, cooking until vegetable is tender and liquid evaporates. Remove from heat. 

3. Stir in soup, cheese, and egg. Set aside. 

4. In medium bowl, mix spaghetti sauce and liquid. Pour half of sauce mixture into 9 x 13-inch pan. 

5. Arrange 3 noodles over sauce. Spread with half of vegetable filling. Sprinkle with 1/3 of the mozzarella cheese. 

6. Arrange 3 more noodles over cheese; spread with remaining filling. Sprinkle with another 1/3 mozzarella cheese. 

7. Top with remaining 3 noodles and remaining sauce.

8. Bake at 350° for 40 minutes or until hot. Sprinkle with remaining mozzarella and bake for 5 minutes more. Let stand 15 minutes before serving. 

Variations:
Vegetable
Soup
Cheese
Liquid

2 pkg frozen chopped broccoli, thawed & drained
Cream of Chicken
2 c. shredded cheddar
1/2 c. dry red wine
___________________________________________________________________________
2 pkg frozen chopped spinach, thawed & drained
Cream of Mushroom
1 c. Parmesan
1 c. heavy cream
___________________________________________________________________________
4 c. sliced Zucchini
Cream of Celery
2 c. shredded Swiss
2 Tbs vinegar + 1/2 c. water
___________________________________________________________________________
2 pkgs green beans, thawed & drained
Cheddar Cheese
1/4 c. crumbled bleu cheese 
1 c. ricotta + 1/2 c. plain yogurt


SLUSH PUNCH

~Submitted by Treva, Eastern TN

Having a party? here is a recipe for punch that is great for those summer get-togethers.

2 & 1/2 cups white sugar 
6 cups water 
2 (3 ounce) packages strawberry flavored gelatin mix 
1 (46 fluid ounce) can pineapple juice 
2/3 cup lemon juice 
1 quart orange juice 
2 (2 liter) bottles lemon-lime flavored carbonated beverage 

1. In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers. 

2. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy. 

Yield: 50 Servings


ENGLISH PLUM PUDDING

~Submitted by Angelique, TX

1/2 lb. Stale Bread Crumbs
1 cup Scalded Milk
1/4 lb. Sugar
4 Eggs
1/2 lb. Raisins, seeded, cut in pieces, and floured
1/4 lb. Currants
1/4 lb. Finely Chopped Figs
2 oz. Finely Cut Citron
1/2 lb. Suet
1/4 cup Wine and Brandy mixed
1/2 Grated Nutmeg
3/4 teaspoon Cinnamon
1/3 teaspoon Clove
1/3 teaspoon Mace

Soak bread crumbs in milk, let stand until cool, add sugar, beaten yolks of eggs, raisins, currants, figs, and citron; chop suet, and cream by using the hand; combine mixtures, then add wine, brandy, nutmeg, cinnamon, clove, mace, and whites of eggs beaten stiff. Turn into buttered mould, cover, and steam six hours.

Source: Fannie Merritt Farmer Boston Cooking-School Cookbook (1896)


APPLE RAISIN MUFFINS

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

This is a low fat apple raisin muffin.

1 1/2 cup uncooked oats
1 cup flour
2/3 cup firmly packed brown sugar
1/2 cup raisins
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup applesauce
1/3 cup apple juice or milk
2 egg whites, or 1 egg, lightly beaten
2 tablespoons vegetable oil
1/4 cup uncooked oats

Heat oven to 400 degrees. Line twelve muffin cups with paper baking cups or spray bottoms only with non-stick cooking spray.

In large bowl, combine 1 1/2 cup oats, flour, sugar, raisins, baking powder, baking soda, cinnamon and nutmeg. Mix well. In small bowl, combine applesauce, apple juice, egg whites and oil. Mix well. Add to dry ingredients all at once and stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Sprinkle remaining 1/4 cup oats evenly over batter, patting gently.

Bake 20 to 22 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes.

Makes one dozen.


CANTALOUPE MARMALADE

~Submitted by Tena, MO

5 cups diced cantaloupe
2 oranges, peeled and sliced
3 tablespoons lemon juice
4 cups sugar 
1 teaspoon orange peel
1 teaspoon lemon peel

Combine fruit and lemon juice in pan. Bring to a boil and boil for 15 minutes. Add sugar and orange peel and lemon peel. Cook over high heat, stirring constantly, until it is thick and clear. Pour into hot sterilized jars and seal with paraffin.

Source: Gourmet August 1963


GH'S BEST BURGERS

~Submitted by Treva, Eastern TN

Serve on traditional hamburger buns, thick slices of whole-grain or Italian bread, toasted English muffins, pita bread, or round sesame rolls. 

Yields: Makes 4 burgers
Cook Time: 5 minutes
Total Time: About 20 minutes

BASIC BURGERS: Shape 1 1/4 pounds ground beef chuck into 4 patties, each 3/4 inch thick. Place patties on grill over medium heat, cook 10 to 12 minutes for medium or until of desired doneness, turning once.

Each burger: About 275 calories, 25 g protein, 0 g carbohydrate, 19 g total fat (7 g saturated), 87 mg cholesterol, 75 mg sodium.

Variations on Basic Burgers:

Greek: Before shaping into patties, mix the following into ground beef: 1/4 cup chopped fresh parsley, 1 teaspoon dried mint leaves, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Grill as above.

Each burger: About 275 calories, 25 g protein, 0 g carbohydrate, 19 g total fat (7 g saturated), 87 mg cholesterol, 615 mg sodium.

Roquefort: Before shaping into patties, mix the following into ground beef: 1 tablespoon Worcestershire and 1/2 teaspoon coarsely ground black pepper. Shape mixture into 4 balls. Make indentation in center of each ball, place one-fourth of 2 ounces crumbled Roquefort or blue cheese into each indentation. Shape mixture around cheese, flatten each into 3/4-inch-thick patty. Grill as above.

Each burger: About 330 calories, 28 g protein, 1 g carbohydrate, 23 g total fat (10 g saturated), 100 mg cholesterol, 370 mg sodium.

Teriyaki: Before shaping into patties, mix the following into ground beef: 1/4 cup chopped green onions, 2 tablespoons soy sauce, 1 tablespoon brown sugar, and 1/4 teaspoon ground red pepper (cayenne). Grill as above but during last 2 minutes of grilling, brush burgers with a mixture of 2 tablespoons apple jelly, 2 teaspoons minced, peeled gingerroot, and 1 teaspoon soy sauce to glaze both sides.

Each burger: About 320 calories, 26 g protein, 12 g carbohydrate, 19 g total fat (7 g saturated), 87 mg cholesterol, 680 mg sodium.

Tex-Mex (with seeded roll, salsa, and avocado): Before shaping into patties, mix the following into ground beef: 2 tablespoons finely chopped onion, 2 tablespoons bottled salsa, 1 teaspoon salt, and 1 teaspoon chili powder. Grill as above.

Each burger: About 280 calories, 25 g protein, 1 g carbohydrate, 19 g total fat (7 g saturated), 87 mg cholesterol, 650 mg sodium.


BIG EASY BREAD PUDDING

~Submitted by Larry Holmes, Ontario, Canada

1 loaf French bread (18 inches long)
1 quart milk
3 eggs beaten
2 cups sugar
2 tablespoons vanilla
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter

Sauce:
? cup butter
1 cup sugar
1 egg beaten
1/4 cup bourbon

Preheat oven to 375 degrees F.

In a large bowl, break bread into bite-size pieces. Cover with milk; soak one hour. Mix well. Add eggs and sugar. Stir in vanilla, cinnamon and raisins. Melt butter in 13x9-inch baking pan, tilting to coat all sides. Pour in pudding and bake one hour.

Sauce: In top of double boiler, melt butter and sugar. Gradually whisk in egg; cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding.

Serves 12


CRABMEAT-PARMESAN QUICHE

~Submitted by Angelique, TX

1/2 package refrigerated
piecrusts -- (15-ounce)
3 green onions -- chopped (3 to 4)
2 teaspoons olive oil
2 cans lump crabmeat -- (6-ounce) rinsed and drained
1 teaspoon grated lemon rind
1/2 teaspoon Old Bay seasoning
1/8 teaspoon ground red pepper
1 cup half-and-half
3 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package shredded Parmesan cheese -- (5-ounce) 

Unfold piecrust, and place on a lightly floured surface. Roll to 1/8-inch thickness. Carefully place piecrust in a 9-inch pie plate; fold edges under, and crimp.

Bake on lowest oven rack at 400° for 8 minutes. Cool. Saut? chopped green onions in hot oil in a large skillet over medium-high heat 2 minutes. Stir in crabmeat and next 3 ingredients; saut? 2 minutes.

Whisk together half-and-half and next 3 ingredients in a large bowl; stir in cheese and crabmeat mixture. Pour into prepared crust. Bake on lowest oven rack at 400° for 35 to 40 minutes or until set. Let stand 15 minutes.

Serves: 6 

Source: Southern Living, MARCH 2003


ORANGE GLAZED SALMON WITH FENNEL

~Submitted by Ann, Montreal, Quebec, Canada

2 to 3 navel oranges
2 tablespoons olive oil
1 1/2 teaspoons salt
2 large bulbs fennel
1 large salmon fillet (2 to 2 1/2 pounds)

Preheat the oven to 400°F. Coat a 16 x 10-inch baking pan with no-stick spray. Grate 1 tablespoon orange zest. Squeeze oranges to get 1/2 cup juice. In a small bowl whisk the zest, juice, oil, and salt. Trim the fennel. Mince about 2 tablespoons of the feathery leaves; set aside. (The remaining leaves may be reserved for salads or other recipes.) Cut bulbs lengthwise into quarters. Cut out and discard the cores. Cut the fennel into thick slices. Place the fennel in the baking pan. Drizzle with half of the juice mixture. Toss to coat. Place in the oven for about 20 minutes, stirring occasionally, or until lightly browned.

Remove the pan from the oven. Clear a space in the center and lay the salmon diagonally in the pan, skin side down. Drizzle with the remaining juice mixture. Spread to coat the fish. Place in the oven and roast for about 15 minutes, or until the salmon is opaque in the center.

Serves 4 to 6


APRICOT MUESLI CAKES

~Submitted by Robyn, Auckland, New Zealand 

1 cup water
? cup apricot nectar
1 ? cups chopped dried apricots
125g butter, chopped
1 cup caster sugar
? cup honey
2 eggs
? cup toasted muesli
1 ? cups self-raising flour
extra dried apricots to decorate 

Grease two 8cm x 26cm bar cake pans; line bases and two opposite sides with baking paper, extending paper 5cm above edges of pan.

Combine water, nectar and apricots in a medium pan, bring to boil; simmer, uncovered, for 5 minutes. Add butter and sugar; stir until butter is melted.

Transfer mixture to a large bowl. Stir in honey, eggs, muesli and sifted flour; mix well. Divide mixture evenly among prepared pans.

Cook in a moderate oven, 180?C, for about 30 minutes, or until cooked when tested. Stand cakes in pans for 5 minutes; turn out onto a wire rack to cool.

Serve cakes decorated with extra dried apricots. 

HINT

Cakes can be frozen for up to 2 months.

Thaw at room temperature.


WHITE SAUCE MIX

~Submitted by Judy, MI

A white sauce mix that we have used for years is a dry mix that we keep in the refrigerator and add to water to make a great white sauce. You can make extra and keep it in the freezer until you need it.

White Sauce Mix
1 cup flour 
2-1/2 cups nonfat dry milk
1 cup butter (or margarine) 
4 tsp. salt

Mix with a pastry blender or fork until crumbly like corn meal. Store in a covered jar in refrigerator. Vary the amount of white sauce mix to obtain the desired thickness of sauce.

Thin sauce: 1/4 cup mix plus 1 cup water
Medium sauce: 1/2 cup mix plus 1 cup water
Thick sauce : 3/4 cup mix plus 1 cup water

Place mix in sauce pan. Add Water slowly stirring constantly. Cook until smooth and thickened. Season to taste.

This can also be added to something that you have just cooked. ie a can of peas that has been heated up can be made into creamed peas, by adding some to the peas after you have them hot. Creamed potatoes can be made by draining off some of the potato water and then adding the mix to what is left. Just get creative. We have found that this thickens up nicely without making lumps.


VIRGINIA STYLE BAKED HAM

~Submitted by Treva, Eastern TN

1 country ham, soaked overnight in cold water
3 lemons, peeled
3 oranges, peeled
1 cup dried apricots
1 cup dried prunes
24 whole cloves
2 sticks cinnamon

Scrub the ham, transfer to a pot of fresh water and boil for 1 hour. Remove from the pot and trim away the rind.

Return to pot, cover with water, and add the lemons, oranges, apricots, prunes, about a dozen cloves, and the cinnamon sticks. Cook about 4 hours or until the meat is tender and loosened from the bone.

Preheat oven 350 degrees.

Remove ham from the pot, drain and wipe dry with a towel. Cover with brown sugar, stick in a dozen cloves, and place into a shallow baking dish. Bake 1 hour or until browned.


KIELBASA & CABBAGE

~Submitted by Luanne, FL

As soon as cabbage starts to come in, this is a great dish. Fast and easy to do with lots of flavor.

Prep: 15 min, Cook: about 25 min.

1 pound kielbasa, sliced into 1/4-inch-thick slices or smoked sausage 
1 medium-size onion, diced 
1 medium-size green bell pepper, diced 
1 medium-size cabbage (about 2 1/2 pounds), chopped into bite-size pieces 
1 (14.5-ounce) can diced tomatoes, undrained 
1 teaspoon salt 
1/2 teaspoon pepper 

Saut? kielbasa in a large nonstick skillet over medium-high heat until browned. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in skillet. Set aside. Saut? onion and bell pepper in hot drippings over medium heat 3 minutes or until soft. Stir in cabbage; cover and cook, stirring occasionally, 15 minutes or until vegetables are tender. 

Stir in cooked sausage, tomatoes, salt, and pepper. Cook until heated and cabbage is tender.


FROZEN SHERBET CAKE WITH PECAN CRUST

~Submitted by Treva, Eastern TN

When making this refreshing summer dessert, you can substitute your favorite sherbet or sorbet flavors for the raspberry and lemon -- try tropical varieties like mango, lime and coconut, or make an all-citrus cake with lemon and orange. Slices of fresh fruit are a perfect garnish.

Crust:
2/3 cup vanilla wafer cookie crumbs (crushed)
1/3 cup chopped pecans
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted 

Filling:
1 quart lemon sherbet
1 quart raspberry sherbet
1/2 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Fresh raspberries and mint sprigs, for garnish
Raspberry Sauce (recipe follows) 

Position rack in center of oven and preheat to 350 degrees F. Lightly butter a 9-by-3-inch springform pan.

To make pecan crust, process cookie crumbs, pecans and sugar in a food processor or blender until pecans are very finely chopped. Transfer to a bowl, then add butter and stir until crumbs are evenly moistened. Press evenly into bottom and 1/2 inch up sides of pan. Bake until lightly browned, about 10 minutes. Cool completely on a wire cake rack.

Soften lemon sherbet by placing in a bowl and mashing with a large rubber spatula. Spread evenly in cooled crust. Cover with plastic wrap and freeze until firmed, about 20 minutes. Soften raspberry sherbet in the same manner and spread over lemon sherbet. Cover with plastic wrap, pressing wrap directly on sherbet, and freeze until firm, at least 4 hours. (The cake can be prepared up to this point 1 day ahead.)

When ready to serve, whip heavy cream, confectioners' sugar and vanilla in medium bowl with an electric mixer on high speed until stiff. Transfer to a pastry bag fitted with a large star tip. Remove plastic wrap from cake. Pipe 12 rosettes around edge of cake, and garnish with raspberries and mint. Slice with a warm (dip in a glass of hot water) thin knife. Serve frozen, with Raspberry Sauce.

Raspberry Sauce: Puree 1 pint raspberries, 1/3 cup granulated sugar and 1 teaspoon fresh lemon juice in a food processor. Taste. Add sugar and lemon juice as needed, and blend again to dissolve sugar. Strain through fine wire sieve into a bowl. Cover and refrigerate until chilled, about 1 hour. (The sauce can be made 1 day ahead, and then covered and refrigerated.)

Servings: 8 to 10

MEDITERRANEAN LAMB WITH MINTED CUCUMBER SAUCE

~Submitted by Treva, Eastern TN

Order a kebab dish or Gyro sandwich in any Mediterranean eatery nationwide. Chances are, your entr?e will be accompanied with a creamy yogurt-based, minted cucumber dipping sauce that quickly becomes the star attraction of the entire meal. With this recipe, it isn't hard to see why...

8 lamb chops, about 2 to 3 ounces each
1/4 cup fresh lemon juice
2 cloves garlic, chopped
1 teaspoon dried oregano
1 tablespoon olive oil 
salt to taste
freshly ground black pepper
1 medium cucumber, peeled and seeded
1 cup plain, non-fat yogurt
1 tablespoon fresh, finely chopped mint

1. Mix together the lemon juice, chopped garlic, oregano and olive oil. Marinate the lamb chops in this mixture for about 30 minutes. 

2. While the lamb is marinating, make the cucumber sauce. Pur?e the cucumber in a blender until chunky but not liquefied. Transfer the cucumber to a bowl and stir in the yogurt and mint. 

3. Remove the lamb from the marinade. Season with salt and pepper. 

4. Place the lamb chops on a broiler pan and broil 3 inches from the heat for 4-5 minutes. Turn and broil for an additional 3 minutes for medium rare, or 5 minutes for medium. 

5. Serve 2 lamb chops per person topped with minted cucumber sauce. 

This recipe serves: 4
Serving size: 2 lamb chops with sauce 

Nutrition Facts per serving: Calories 300; Total Fat 13 g; Saturated Fat 1 g; Protein 34 g; Total Carbohydrate 11 g; Dietary Fiber 1 g; Sodium 129 mg; Percent Calories from Fat 39%; Percent Calories from Protein 46%; Percent Calories from Carbohydrate 15% 

Source: Food Fit


ARABIAN CHICKEN IN PITAS

~Submitted by Jean, Syracuse, NY

Ingredients:
1lb. skinless, boneless chicken breasts (cut small cubes or strips)
? teaspoon salt
? teaspoon black pepper
? teaspoon allspice
3 sprigs of cilantro, finely chopped
2 tablespoons lemon juice
2 tablespoons olive oil
6 (8-inch) pita breads
6 lettuce leaves
1 onion (finely chopped)
Bottled tahini sauce
Basil sprigs + onion rings to garnish

Combine salt and spices in small bowl. Mix with chicken and lemon juice. Then cover and marinate for 4 hours in refrigerator. Heat wok. Add olive oil (swirl until bottom covered). Add chicken and stir fry for 2-3 minutes until golden brown. Then place on paper towels to drain.

Heat pita in broiler pan or in oven until brown or golden. Cut crosswise to open. Place lettuce leaf in half, place chicken inside. Sprinkle onion and drizzle tahini sauce. Garnish with onion and basil.

Makes 6 servings.

Nutritional Analysis:
Calories – 269
Total fat – 6.4 g.
Saturated fat – 1 g.
Sodium – 545 mg.
Cholesterol – 32 mg.


BLACK BEAN & CORN DIP

~Submitted by Treva, Eastern TN

Great served with Chili Lime Tortilla Chips.

INGREDIENTS
1 (15 oz.) can black beans, drained and rinsed or 2 cups black beans cooked at home 
2 cups cooked fresh, frozen, or canned corn
1/2 cup plain nonfat yogurt
1/2 teaspoon thyme
1/2 teaspoon chili powder
black pepper to taste 

DIRECTIONS
1. Place all ingredients in a blender. Blend for about 20 seconds or until all ingredients are smooth. 

2. If the dip is too thick, stir in two tablespoons of yogurt. 

Serves: 12 

NUTRITION INFO
Calories: 47.4 
Fat: 0.4 g 
Carbohydrates: 9.5 g 
Protein: 2.6 g

Source: Public Health - Seattle & King County.

WATERMELON GAZPACHO

~Submitted by Jean, Syracuse, NY

7-1/2 lbs. watermelon, preferably seedless (about 9 cups, cubed)
2 slices white bread, toasted or left out to dry for a day
1 green bell pepper, seeded & minced
1 red bell pepper, seeded and minced
1 jalapeno pepper, seeded & minced (optional)
1 medium onion, minced
2 garlic cloves, minced
1 cucumber, peeled, seeded & minced
1/2 cup chopped parsley
1/4 cup red wine vinegar
2 Tbsp. olive oil
1 tsp. salt, or to taste
Freshly-ground black pepper to taste
1 or 2 pinches cayenne (1/8 tsp.)

Cut the hard green skin and white underflesh off the watermelon. Cut the melon into 1-inch cubes, removing any seeds; you should have about 9 cups. Then, in a food processor or blender, pur?e the melon. Transfer the pur?e to a large bowl. Put the bread into the processor or blender, and blend until crumbs form.

Stir into the watermelon pur?e the bread crumbs, the green and red pepper, the jalapeno (if you're using it), onion, garlic, cucumber, parsley, vinegar, and olive oil. Add salt, pepper and cayenne. Chill the soup before serving. It will keep for 2 days in the refrigerator, but it is best the day it is made. Makes 6 Servings.

Per Serving: 164 Cal; 6g Fat; 27g Carb; 0mg Cholesterol; 444mg Sodium.
Exchanges: 1/2 Bread; 1 Veg; 1 Fruit; 1 Fat.


PUMPKIN SOUP

~Submitted by Joan, Savona, B.C.

Ingredients

2 teaspoons margarine
3/4 cup chopped onion
One 16-ounce can pumpkin puree (not pumpkin pie filling)
2 cups Homemade Chicken Broth OR canned reduced-sodium chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon ground cloves or ground nutmeg
1 cup fat-free milk 

Directions

Melt the margarine in a medium saucepan. Saut? the onion until softened, about 5 minutes. 

Add the pumpkin, broth, sugar, salt, and cloves; stir to mix well. Bring to a boil; reduce the heat and simmer for 15 minutes. 

Puree until smooth in a blender or food processor. Return to the saucepan. Add the milk; heat thoroughly but do not boil. Serve at once. 

Calories: 89
Protein: 4 g
Sodium: 318 mg
Cholesterol: 1 mg
Fat: 3 g
Carbohydrates: 15 g
Exchanges: 1 Starch

Source: The New Family Cookbook for People with Diabetes


BLACK RUSSIAN BUNDT CAKE

~Submitted by Jean, Syracuse, NY

1 (18 ?-ounce) box yellow cake mix 
1 (4-serving) box instant chocolate pudding mix 
1 cup nonfat plain yogurt or fat free sour cream 
1/4 cup canola oil 
2/3 cup skim milk 
1 large egg
3 large egg whites
3/4 cup coffee liqueur, divided 
1/4 cup vodka 
1/2 cup confectioners' sugar 

Preheat oven to 350° F. Coat a 10-inch Bundt pan with nonstick cooking spray. 

In a mixing bowl, combine cake mix, pudding, sour cream, oil, milk, egg, egg whites, 1/4 cup coffee liqueur, and vodka, blending until mixed. Pour into Bundt pan and bake for 40 to 50 minutes or until wooden pick inserted comes out clean. 

Meanwhile, in small bowl, mix confectioners' sugar and remaining 1/2 cup coffee liqueur, set aside.

Cool cake for 10 minutes before inverting on serving plate. Prick with a wooden pick holes over the top of the cake and spoon glaze over.

Makes 16 Servings 
Calories 273 Protein (g) 4 Carbohydrate (g) 43 Fat (g) 7 Calories from fat (%) 22 Saturated Fat (g) 1 Dietary Fiber (g) 0 Cholesterol (mg) 14 Sodium (mg) 338 
Diabetic Exchanges: 3 other carbohydrate, 1 1/2 fat

BBQ CHICKEN PIZZA FOR TWO

~Submitted by Jean, Syracuse, NY

Ingredients:
1/2 pound boneless skinless chicken breasts, cut into thin strips
1 medium green pepper, cut into strips
1/4 cup thin red onion slices
1 prepared pizza crust (12 inch)
1/3 cup barbecue sauce
2 cups fat free shredded Mozzarella cheese 

Directions:
Spray large skillet with no stick cooking spray.

Add chicken, green pepper and onion; cook on medium-high heat four to five minutes or until chicken is cooked through, stirring occasionally. 

Place crust on cookie sheet; spread with barbecue sauce. 

Top with chicken mixture; sprinkle with cheese. 

Bake at 400-degrees for 15 to 18 minutes or until cheese is melted and crust is golden brown.


MINI APPLE CRISP

~Submitted by Luanne, FL

Here is a great dessert for two that doesn't take much time or effort and makes a great finish to a good meal.

2 medium apple, peeled and sliced
2 tablespoon all purpose flour
4 tablespoons brown sugar
2 tablespoon butter or margarine
4 tablespoons quick-cooking oats
3/4 to 1 teaspoon ground cinnamon
cream, optional

Place apple slices in a small greased baking dish. In a small bowl, combine flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add oats and cinnamon. Sprinkle over apple slices. 

Bake, uncovered, at 350?F for 35-40 minutes or until tender. Serve.


CHEESE AND BACON STUFFED TOMATOES

~Submitted by Jean, Syracuse, NY

2 medium tomatoes
6 slices of bacon
1/4 cup green pepper, chopped
1/4 cup onion, chopped
3/4 cup shredded cheddar cheese
1 tablespoon lettuce, chopped
1 tablespoon crushed cheese crackers
2 tablespoons butter 

Cut a thin slice from the top of each tomato. Scoop out the pulp and set it aside. Drain the tomatoes upside down on a rack placed over a paper towel. In a skillet, cook bacon until well done (or microwave until done). If done in skillet, drain off fat and then add the pepper and onion and saut? until soft. Remove the pan from heat and blend in the cheese, lettuce and reserved tomato pulp. Fill each tomato shell with half the mixture. Sprinkle with cracker crumbs and dot each with 1 teaspoon of butter. 

Place in a baking dish sprayed with non-fat cooking spray (or buttered dish). 

Bake in preheated 400* oven for 25 to 30 minutes.

CREAMED PEAS

1 (10 oz.) package frozen peas
3 Tbsp butter
1/4 cup flour
1 cup milk
1 tsp pepper (or to taste)

In saucepan, combine butter and flour until well blended, then add milk, whisk until smooth; add peas and pepper. Bring to a slight boil, remove from heat and let cool a few minutes to thicken sauce, and serve.

Serves 3 - 4.


STUFFED CHICKEN ROLLS

Ingredients:
4 skinless, boneless chicken breast halves
5 slices bacon
Swiss cheese slices
2 tbsp butter
1 (14 oz.) can chicken stock or broth
1/2 cup dry white wine
1 1/2 cups flour
1 tsp paprika
1/2 tsp EACH of salt and pepper
1 tsp garlic powder
1 egg, beaten 
3 tbsp milk
Toothpicks
1 pint (2 cups) heavy whipping cream

Method:
In a large frying pan cook bacon until crisp; drain on paper towels, reserving bacon fat in pan. Take chicken and pound it out flat. Place 1 1/2 pieces of bacon and 2 slices of Swiss cheese in center of chicken. Roll chicken up and use toothpicks to hold together. In a bowl take egg and milk and mix together until blended. In another bowl put flour, paprika, garlic powder, salt and pepper; mix together. Take chicken and dip in the egg and then put into the flour; cover all the chicken well and place on a plate. To the same frying pan with the bacon grease add butter; heat until melted. Add chicken and brown on all sides. After browning take chicken out and add chicken stock and wine to the pan. Cook to reduce by half, then add cream. Add the chicken and simmer till chicken is done.

Great served with buttered noodles or fluffy white rice.

Serves 4.


SQUASH CASSEROLE

2 cups peeled and cubed winter squash or sliced summer squash
1 pkg. herb-seasoned stuffing mix 
1 to 1 1/2 sticks margarine, melted
1 can cream of celery soup 
1 cup sour cream 
2-oz. jar chopped pimento 
1 carrot, grated 
1 small onion, chopped 

Cook squash in salted water until tender, but firm. Drain, but do not mash. Set aside. Combine stuffing mix and enough of the margarine to moisten the stuffing; set aside. Mix together remaining ingredients, folding in squash last. Put 1/2 of the stuffing mixture in bottom of a baking pan. Add squash mixture; top with the remaining stuffing mixture. Bake at 350 degrees until bubbly, about 30 minutes.

Serves 6 to 8.


CHICKEN FRIED STEAK & GRAVY

Ingredients
1 pound beef top round steak, cut 1/2 inch thick 
3/4 cup fine dry bread crumbs 
1-1/2 teaspoons snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1 beaten egg 
1 tablespoon milk 
2 tablespoons cooking oil 
1 small onion, sliced and separated into rings 
2 tablespoons all-purpose flour 
1-1/3 cups milk 

Directions
1. Cut steak into 4 serving-size pieces. Trim fat. Place meat pieces between 2 pieces of plastic wrap. Pound meat with a meat mallet to 1/4-inch thickness. 

2. In a dish or on a piece of waxed paper combine bread crumbs, basil or oregano, salt, and pepper. In another shallow dish stir together egg and the 1 tablespoon milk. Dip meat pieces in egg mixture, then coat with bread crumb mixture. 

3. In a 12-inch skillet brown meat pieces in hot oil over medium heat about 3 minutes on each side. Reduce heat to low. Cover and cook for 45 to 60 minutes more or until tender. Transfer meat pieces to a platter. Cover to keep warm. 

4. For gravy, cook onion in pan drippings until tender but not brown. (Add more oil, if necessary.) Stir in flour. Add the 1-1/3 cups milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Serve gravy with meat. 

Makes 4 servings.

Source: Better Homes and Gardens


CHICKEN CARBONARA

I usually make a double batch (use 1 pound spaghetti) and double up on everything else. A salad and some garlic bread round this out for a perfect, quick dinner.

1 package (7 ounces) spaghetti 
8 slices bacon, cut into 1/2-inch pieces 
1 medium onion, chopped (1/2 cup) 
1 garlic clove, finely chopped 
2 cups cut-up cooked chicken 
1/2 cup grated Parmesan cheese 
1/2 cup whipping (heavy) cream 

Cook and drain spaghetti as directed on package.

While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.

Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.

Serves 4.

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