A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I hope this finds you well and hungry as we have many great recipes for you in this issue. Of course, we have something to make you think and laugh, as well. Just perfect to read during that early-morning cup of coffee or tea (or the late-night glass of wine?)

Where I work, we work a month of days, have a few days off, then a month of graves, have a few days off, then repeat that pattern. The past couple of days have been the "long set" of days off from work for me. We get a break like this once every month when we change from graves to days (or vice-versa). It is great to have the time off, of course, but it also gives our bodies a chance to become adjusted to sleeping at the opposite end of the clock. Unfortunately, I am working some of my days off and will have only one day to become acclimated. Wish me luck! Being grumpy isn't the half of it when I don't get my "beauty sleep"!

Just a little reminder: the monthly theme topic is "Quick Breads". We will continue to collect recipes through this month and post them in the issue to be posted on September 3rd. Please visit the Monthly Theme section to read how you can be a part of the monthly theme. There you will also find the email link to use for it. Oh, the links for sending in regular recipes and other goodies for posting are there, too!

In the past two issues I mentioned that we are running low on recipes for posting in normal issues (non-theme). A few of you responded and I am grateful. I'm not meaning to fuss but it makes me feel sort of bad that I have to even ask for recipes. You benefit from others every time you read an issue, so it stands to reason that others would benefit from you. Sharing, you know? That's what A to Z Recipes is all about. Join me in thanking the following persons whose efforts are shared today:

Fancy, Aurora, NE
Aafrin, Pune, India
Angelique, TX
Bette, Pittsburg, CA
Jimmy, TX
Johnny, LA
Donna, TX
Ann, FL
Treva, Eastern TN
Tia, Nova Scotia, Canada
Robyn, Auckland, New Zealand
Tena, MO
Ann, Montreal, Quebec, Canada
Barbara, Chula Vista, CA
Brenda, AL
Leasa, IA
Pat, Minden, NV
Larry Holmes, Ontario, Canada
Jean, Syracuse, NY

We'll be back here with you 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/

"Among those kinds of food which the good housekeeper should scrupulously banish from her table, is that of hot leavened bread....I believe it more often lays the foundation of diseases of the stomach, than any other kind of nourishment, used among us."
Sarah Josepha Hale 'The Good Housekeeper' (1839) 

Fancy sez: (heavens to mergatroid - someone should have duct taped this woman's mouth)

Texas Billboard

Shared by Aafrin, Pune, India

This is in Dallas! On I-35...... watch it change every 2 or 3 seconds..... WHAT A SIGN!

This is an animated graphic. It automatically changes to a new message!

SAFETY TIPS FOR CHICKEN

Shared by Angelique, TX 

The raw juices of uncooked chicken contain bacteria that can easily contaminate the cooked meat and other foods you are preparing. For healthy eating, be sure to take the following precautions: 

* Always wash hands with soap and hot water before and after handling uncooked chicken. 

* Never leave uncooked chicken at room temperature for more than 20 minutes. 

* Never re-use a chicken marinade or baste cooked chicken with a marinade after it has been used. (reserve some separate marinade for basting). 

* Never put cooked chicken back into the unwashed container in which it was marinating.

Source: Southern Living

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 !

FOOD SPOILAGE TEST

Shared by Bette, Pittsburg, CA

FINALLY, a way to know what to throw-out and what to save!

THE GAG TEST:
Anything that makes you gag is spoiled (except for leftovers from what you cooked for yourself last night).

EGGS:
When something starts pecking its way out of the shell, the egg is probably past its prime.

DAIRY PRODUCTS:
Milk is spoiled when it starts to look like yogurt. Yogurt is spoiled when it starts to look like cottage cheese. Cottage cheese is spoiled when it starts to look like regular cheese. Regular cheese is nothing but spoiled milk anyway and can't get any more spoiled than it is already. Cheddar cheese is spoiled when you think it is blue cheese but you realize you've never purchased that kind.

MAYONNAISE:
If it makes you violently ill after you eat it, the mayonnaise is spoiled.

FROZEN FOODS:
Frozen foods that have become an integral part of the defrosting problem in your freezer compartment will probably be spoiled - (or wrecked anyway) by the time you pry them out with a kitchen knife.

EXPIRATION DATES:
This is NOT a marketing ploy to encourage you to throw away perfectly good food so that you'll spend more on groceries. Perhaps you'd benefit by having a calendar in your kitchen.

MEAT:
If opening the refrigerator door causes stray animals from a three- block radius to congregate outside your house, the meat is spoiled.

BREAD:
Sesame seeds and Poppy seeds are the only officially acceptable "spots" that should be seen on the surface of any loaf of bread. Fuzzy and hairy looking white or green growth areas are a good indication that your bread has turned into a pharmaceutical laboratory experiment.

FLOUR:
Flour is spoiled when it wiggles.

SALT:
It never spoils.

LETTUCE:
Bibb lettuce is spoiled when you can't get it off the bottom of the vegetable crisper without Comet. Romaine lettuce is spoiled when it turns liquid.

CANNED GOODS:
Any canned goods that have become the size or shape of a softball should be disposed of. Carefully.

CARROTS:
A carrot that you can tie a clove hitch in is not fresh.

RAISINS:
Raisins should not be harder than your teeth.

POTATOES:
Fresh potatoes do not have roots, branches, or dense, leafy undergrowth.

CHIP DIP:
If you can take it out of its container and bounce it on the floor, it has gone bad.

EMPTY CONTAINERS:
Putting empty containers back into the refrigerator is an old trick, but it only works if you live with someone or have a maid.

UNMARKED ITEMS:
You know it is well beyond prime when you're tempted to discard the Tupperware along with the food. Generally speaking, Tupperware containers should not burp when you open them.

GENERAL RULE OF THUMB:
Most food cannot be kept longer than the average life span of a hamster. Keep a hamster in or nearby your refrigerator to gauge this.



ZERO - 160

Shared by my buddy Jimmy, TX

A husband found himself in big trouble when he forgot his wedding anniversary.

His wife angrily told him, "Tomorrow there better be something for me in the driveway that goes from zero to 160 in five seconds or less."

The next morning, the wife found a small package in the driveway.

She opened it and found a brand new bathroom scale.

Visiting hours for the husband at the hospital are limited due to the extent of his injuries...

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!

SHRIMP CREOLE

Submitted by my pal Johnny, LA

3 TBS Cooking Oil
2 lbs Shrimp peeled
1 large chopped Onion
1 large chopped Bell Pepper
2 stalks chopped Celery
3 chopped Garlic cloves
1 8 oz can Mushroom pieces
1 1/2 TBS Cajun Seasoning
1 tsp Salt
1 1/2 tsp Cayenne Red Pepper
1 8 oz can Tomato Sauce
2 1/2 cups cooked Louisiana long grain rice

Saut?nion, bell pepper, celery and garlic in cooking oil. Add drained mushrooms, tomato sauce, and 1 can water. Cook over low heat for 1 hr. Add shrimp (pre-seasoned with Cajun seasoning, salt and cayenne pepper), simmer for 20 min. Serve over cooked Louisiana rice.

Serves 6

CHICKEN ENCHILADA SOUP

~Submitted by Donna, TX

Donna shared this with us in the A to Z Recipes Discussion Forum QT. I prepared it for my kids and it was a real winner. This is a keeper! ~Maggie

1 small onion, chopped
1 clove garlic, smashed
2 Tbsp. vegetable oil
1 (4 oz) can chopped green chilies
1 (14 1/2 oz) can beef broth 
1 (10 1/2 oz) can chicken broth
1 (10 1/2 oz) can of cream of chicken soup
1 or 2 (6 1/2 oz) cans of chicken
1 1/2 cups water
1 Tbsp. steak sauce
2 tsp. Worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/8 tsp. pepper
3 cups shredded cheddar cheese

Saute onion and garlic in oil. Add remaining ingredients except cheese. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Add cheese and simmer until it is melted.

Serve with tortilla chips.

I usually use cooked chicken breasts (3) and add the chicken after the cheese has melted.


JOHN COFFEY'S LAST SUPPER MEATLOAF

~Submitted by Angelique, TX

2 large onions, sliced
Olive oil for sauteng
Salt and pepper to taste
1 pound ground beef (chuck or round) or ostrich
1 egg, lightly beaten
1 onion, minced
3 large cloves garlic, peeled and minced
1 large shallot, peeled and minced
1/4 cup low fat milk
1/2 cup rolled oats
3 tablespoons dry breadcrumbs
1/4 cup ketchup
1/2 teaspoon thyme
Salt and freshly ground black pepper to taste

Saute sliced onions in olive oil until golden brown. Season with salt and pepper. Set aside. 

Preheat oven to 350 degrees F. In bowl mix all remaining ingredients together. Form into four oval patties, about 1 to 1-1/2 inches thick. Over medium heat, brown patties in 12-inch non-stick fry pan, about 2 to 3 minutes on each side.

Place pan in oven. Bake 30 to 35 minutes or until cooked through. Lift out of pan slotted spatula. Top with onions and serve.

Yield: 4 individual servings

Source: Los Angeles cooking teacher and caterer, Jean Brady.


MINT CHOCOLATE CHIP ICE CREAM

~Submitted by Ann, FL

Makes about 1 1/2 quarts

Ingredients 
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 
2 teaspoons peppermint extract 
Green food coloring (optional) 
2 cups half-and-half 
2 cups whipping cream, unwhipped 
3/4 cup mini chocolate chips 

Instructions 
In large bowl, combine EAGLE BRAND, peppermint extract and food coloring (optional). Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers.

Notes: Refrigerator- Freezer Method: Omit half-and-half; reduce mini chocolate chips to 1/2 cup. Whip whipping cream. In large bowl, combine EAGLE BRAND, extract and food coloring (optional); mix well. Fold in whipped cream and chocolate chips. Pour into 9 x 5-inch loaf pan or other 2- quarts container; cover. Freeze 6 hours or until firm. Freeze leftovers.


FRAPPICCINO LIKE "STARBUCKS" 

~Submitted by Treva, Eastern TN

1/2 Cup Fresh Espresso 
2 & 1/2 Cups Lowfat Milk 
1/4 Cup Sugar 
1 tablespoon dry pectin 

Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold. 

Yield: Makes 24 ounces.

CHEATERS ESPRESSO 

To fake espresso with a drip coffee maker and standard grind of coffee: 

Use 1/3 cup ground coffee and 1 cup of water. Brew once then run coffee through machine again, same grounds. 

Makes about 1/2 cup fresh espresso to use in the above recipe. Run a pot of water through machine, without grounds, to clean.


LEMON GARLIC CHICKEN SALAD

~Submitted by Tia, Nova Scotia, Canada

My husband's favorite; he will be lying dead on the ground and if I offer to make this, he'll will himself alive to have some, lol.

1/2 cup oil
2/3 cup lemon juice
1/2 tsp salt
3-5 cloves of garlic, minced (depending on size and your own taste)
1 cup sliced celery
2 1/2 cups cooked chicken, diced
2 cups cooked pasta of choice (I use spirals)

Place oil, lemon juice, salt and garlic in jar and shake until blended or blend in blender.

Mix celery, chicken and pasta in large bowl and add contents from jar.

Mix until thoroughly distributed. Chill preferably overnight, if it lasts that long.


SPICY SAUSAGE LASAGNE

~Submitted by Angelique, TX

I made this last night - you could use the sauce with any pasta. This really hit the spot - really stodgy and comforting. Details aren't precise as it was a bit of an experiment that worked well.

You need:
4 sheets of lasagne (I used Dreamfields)- or if you're cooking pasta, enough for 2
4 Italian sausages
tbs olive oil
1 garlic clove crushed
1 tsp dried chilli flakes
1 tsp crushed fennel seeds (not absolutely necessary as the sausages may be flavoured with fennel)
small glass of white wine
carton of double cream - about 200ml
1 tsp wholegrain mustard
Handful of grated parmesan

Method
Cook lasagne or pasta as normal.

As pasta cooks, take meat out of sausages and heat tbs olive oil - add crumbled sausage meat, garlic, chilli and fennel seed and fry for about 5 to 10 mins and meat cooked through.

Turn up heat and add wine and scrape up all bits and cook a few more mins until reduced down to a third. Add cream and cook at low heat for a few mins, then add mustard and half of parmesan.

I layered this with the lasagne sheets in a hot dish and sprinkled more parmesan on top. Baked in hot oven (220c) for 20 mins and finished off under grill with more parmesan.

Note: Use more sauce it will be moister.


APPLE GALETTES 

~Submitted by Robyn, Auckland, New Zealand

4 sheets pre-rolled frozen puff pastry
4-6 Granny Smith apples
caster sugar
unsalted butter
1 jar inexpensive apricot jam
lemon juice 

Cut four 15cm circles of pastry. Put them on a baking sheet lined with baking paper. Prick pastry circles all over with a fork, then refrigerate them for 30 minutes. 

Peel apples, cut into quarters, remove cores, then slice thinly. Arrange on top of the pastry circles. Sprinkle generously with caster sugar and dot with a little butter. 

Bake galettes in an oven pre-heated to 190C (fan bake) until sugar caramelises around edges of tarts and the pastry is cooked (about 15 minutes). 

Heat apricot jam with 1 teaspoon lemon juice in a small pan. Bring to the boil, stirring, then pass through a metal sieve. Brush hot glaze over Apple Galettes, then leave to cool before serving.


FRESH SPINACH SALAD

~Submitted by Treva, Eastern TN

Crisp bacon and hard-boiled eggs make this wonderful salad substantial enough to serve for dinner. And you'll love the low-fat but full-flavored version of Thousand Island dressing.

Salad:
2 pounds fresh spinach
1 pound fresh mushrooms
12 strips bacon
4 hard-boiled eggs
1/2 cup sliced water chestnuts 

Dressing:
1 medium onion, grated
1 cup vegetable oil
1/4 cup apple cider vinegar
1/2 cup ketchup
2/3 cup sugar
1/2 teaspoon salt 

Wash the spinach thoroughly to remove any sand and grit. Tear the leaves into pieces and place in a salad bowl. Wash the mushrooms, pat dry and slice over spinach. Fry the bacon, then drain and crumble. Chop the hard-boiled eggs. Add the crumbled bacon, chopped eggs and sliced water chestnuts to the other ingredients in the salad bowl. Chill.

For the dressing:
Shake all of the ingredients together in a bottle, pour over the salad and toss before serving.

Servings: 6


SOUTHERN TURNIP GREENS SOUP

~Submitted by Tena, MO

1 pound Young turnip greens and turnips 
6 tablespoons Butter
1 cup Chopped onions
1 1/2 teaspoon Salt
1 1/4 teaspoon Sugar
5 1/2 cup Chicken stock
2 tablespoons Lemon juice
2 cup Half-and-half
4 tablespoons Cooked grits
Salt and freshly ground- pepper to taste

Cut the turnip roots off the greens. Clean and wash the greens, discarding any blemished or yellowed edges. Tear the large leaves into smaller pieces.

Trim the ends and peel the turnips. Cube into bite-size pieces, enough to make 4 cups.

Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add the turnips and saute until crisp-tender, about 10 minutes. Add the onions, and saute a few minutes or until tender, but not browned. Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock. Blend well, stir in the lemon juice, and set aside.

In another skillet, melt the remaining 3 tablespoons of butter. Add the greens and saute over medium heat for 10 minutes, until crisp-tinder. Add the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups chicken stock. Blend well and remove from the heat and cool for 15 minutes. Puree the greens in a food processor or in batches in a blender.

Add the pureed greens to the turnip mixture. Mix together and reheat. Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste.

Serve hot.


STUFFED PEPPER BOATS

~Submitted by Angelique, TX 

You would not believe how delicious this came out. It was almost like lasagna, no I'm not kidding you. This will be a staple in my household from now on. Ok, here goes. This makes 4 servings or 2 if you're really hungry.

You will need:
1 pound of beef chuck ground beef
Half of a small onion (diced)
2 large green peppers
6 mushrooms chopped (more or less if you like)
1 clove of garlic (diced into bits)
1 tbsp. canola oil
hot sauce
4 oz. mozzarella cheese
canned tomato sauce
parmesan cheese
and seasonings ( below is a list of seasonings I used) I recommend all of them:
salt to taste
1 Tbsp. garlic powder
1/2 tsp. cumin powder
1/4 chili powder
2 dashes of oregano
2 dashes of basil
1 dash of black pepper

Season meat with all dry seasonings and mix well. Add a tablespoon of canola oil to frying pan and brown meat a bit. Add 1/2 cup of water so meat can break apart. Add garlic, onion and mushrooms. Simmer for about 10 minutes so flavors blend well. Preheat oven to 350. Add a few dashes of hot sauce to mixture for an extra kick or just leave out, its up to you. I couldn't even notice it in the final product. Turn off heat and prepare the green peppers by cutting them in half and removing the stem and seeds from the inside. When done they will look like a boat.

Sprinkle the inside of pepper with parmesan cheese, add some beef mixture, approx 2 tbsp. and layer 2 oz. of mozzarella in the middle. Top with more meat mixture until you cant see the cheese. Do not overfill because it will overflow. Drizzle the top with canned tomato sauce and sprinkle more parmesan cheese.

Bake at 350 for 1/2 hour covered with foil if you like the green pepper softer and well cooked. If you like the pepper "roasted" and dark, just flip over when done and toast a bit. Be careful not to loose the fillings. A spatula would come in handy here. Note: I used a toaster oven to make one pepper boat. Move over to a plate when done and serve pepper side up. When you cut into it you will get bits of meat with cheese melted all over. It tastes just like lasagna to me because of the tomato sauce and cheese. Again, this makes 4 servings. If you want, make a double batch and freeze some pepper boats for later. Its up to each individual on how to freeze them. I only baked one boat and froze 3 for a later time. This is an awesome homemade dish you can freeze and take out when you just don't know what to eat.

Delish!!!!! mmmmmm gooood!


CURRY CHICKEN CASSEROLE

~Submitted by Ann, Montreal, Quebec, Canada

2 packages (10 oz each) frozen broccoli, cooked
4 chicken breasts; cooked
2 cups shredded cheese, divided
1/2 cup sour cream
2 can cream of chicken soup
1/2 cup mayonnaise
2 teaspoons curry powder
1/2 onion; chopped
1 can mushrooms, drained
bread crumbs
1/2 cup butter, melted

Layer broccoli on bottom of casserole pan. Place strips of chicken meat on top, then sprinkle 1 cup of cheese over.

Mix sour cream, soup, mayonnaise, curry, onion and mushrooms together. Spread over cheese. 

Sprinkle remaining cheese over top. Then sprinkle with bread crumbs. 

Pour melted butter over entire dish. 

Bake at 350 degrees for 30 minutes.

Servings: 6


FROZEN S'MORES

~Submitted by Treva, Eastern TN

3/4 cup heavy cream 
6 ounces bittersweet or semisweet chocolate 
14 or so graham crackers 
1 pint each vanilla and chocolate ice cream, softened on microwave's defrost setting for 30 seconds 
12 large marshmallows 

Microwave cream and chocolate in a 1-quart glass measuring cup on high power until very hot, about 2 minutes. Whisk until chocolate melts into a smooth sauce. 

Line an 8-inch square metal pan with plastic wrap, leaving an overhang. Arrange 1/3 of the graham crackers over bottom, cutting the final few with a knife to fit. Drizzle 1/3 of the sauce over the crackers; spread evenly. Freeze until chocolate is just set, 5 to 10 minutes. Spread vanilla ice cream over the chocolate. Top with another cracker layer as before. Drizzle another 1/3 of the sauce over the crackers; spread evenly. Freeze until just set, 5 to 10 minutes. Spread chocolate ice cream over the crackers. Arrange a final layer of crackers over the ice cream. Spread remaining sauce over crackers. 

Freeze until set, about 2 hours, or double-wrap in plastic and freeze up to 5 days. To serve, lift dessert from pan; discard plastic wrap. Halve the dessert; cut each half into 6 slices. Return to freezer briefly. Toast marshmallows over a flame and serve alongside s'mores. 

Serves: 12.

Per serving: 251 calories, 4g protein, 22g carbohydrates, 19g fat (11g saturated), 2g fiber, 91mg sodium.


MARGARITA PIE

~Submitted by Barbara, Chula Vista, CA

1 envelope unflavored gelatin
1 cup sugar
1/4 teaspoon salt
4 eggs, separated
1/2 cup lime juice
1 teaspoon grated lime peel
1/3 cup tequila
3 tablespoons Cointreau or triple-sec liqueur
1 (9 inch) baked pastry shell

Mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat egg yolks and lime juice together and add to gelatin mixture. Cook, stirring, over low heat until gelatin is dissolved, 5 to 7 minutes. Remove from heat and stir in lime peel, tequila, and liqueur.

Chill over ice water or in refrigerator until mixture mounds slightly when dropped from a spoon. Beat egg whites and remaining 1/2 cup sugar until stiff. Fold whites into gelatin mixture. Turn filling into pastry shell and chill until firm. Garnish with lime twists and whipped cream dollops, if desired. For best results, serve pie same day.

Source: Los Angeles Times 1975


ZUCCHINI COBBLER

~Submitted by Angelique, TX

Pssssssst.... don't tell anyone it's not apples... and they'll never know! When summer comes, and you gardeners out there are looking for innocent victims to push your surplus zucchini's on (I've learned my lesson... I never leave my car window open at church!!) why dontcha give this recipe a whirl? I'm not kidding... if you don't tell people it's zucchini, most of them will never know!

INGREDIENTS:
* 1-2/3 cups zucchini - peeled, seeded, and chopped
* 2 tablespoons and 2 teaspoons fresh lemon juice
* 1/4 cup equivalent of sweetener
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1-1/3 cups Carbquik
* 1/2 cup equivalent of sweetener
* 1/2 cup butter, chilled
* 1/4 teaspoon ground cinnamon

DIRECTIONS:
1. Preheat oven to 375?F. Coat a 9x13 inch baking dish with cooking spray.

2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium heat, stirring occasionally, for about 10 minutes, or until tender. Stir in 1/4 cup equivalent sweetener, cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.

3. In a large mixing bowl, combine Carbquik and 1/2 cup equivalent sweetener. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.

4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.


RICE PUDDING

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama here. I made this the other week and it is really creamy and good.

1 3/4 cups milk
1/2 cup Minute white rice, uncooked
2 Tablespoons raisins
2 Tablespoons sugar or Splenda
1/4 cup salt
1 egg
1/4 teaspoon vanilla

Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to boil stirring constantly to keep from burning. Reduce hear to medium low and simmer 6 minutes stirring occasionally.

Beat egg and vanilla in small bowl. Stir small amount of hot liquid into eggs to temper. Stirring constantly, slowly pour egg mixture into hot mixture. Stirring constantly cook on low heat 1 minute or until thickened. DO NO BOIL!

Remove from heat and let set 30 minutes before serving.


CROCKPOT PORK STEW WITH APPLE JUICE

~Submitted by Treva, Eastern TN

2 pounds lean pork shoulder, cut in 1-inch cubes
2 to 3 cups cubed potatoes, about 2 & 1/2 to 3 pounds
2 large carrots, sliced about 1/2-inch thick
1 cup coarsely chopped onions
1 large tart apple, peeled, cored, and chopped
1/2 cup chopped celery
3 tablespoons quick-cooking tapioca
2 cups apple juice
1 teaspoon salt
1/4 teaspoon ground black pepper

Combine all ingredients in slow cooker.

Cover and cook on LOW heat for 9 to 11 hours, or on HIGH for 4 1/2 to 5 1/2 hours.

Serves 6 to 8.


CREOLE PORK SKILLET

~Submitted by Leasa, IA

1 lg onion, chopped
2 C diced cooked pork
2 T veg oil
1 - 14 1/2 oz can tomatoes
1 med green pepper, diced
1 stalk celery, diced
1/2 t chili powder
1 t sugar
1 1/2 t salt
1/2 t pepper
1 T flour

Saute onion and pork in oil until golden brown. Add tomatoes, green pepper, celery, chili powder, sugar, salt and pepper. Stir. Cover and simmer 45 mins. Combine flour and 2 T water. Stir into mixture. Cook and stir 5 mins. Serve over rice.


DATE SWIRL COOKIES

~Submitted by Angelique, TX 

1 c. white sugar
1 c. brown sugar (or 1 c. white sugar with 1/4 c. molasses)
3 eggs
4 c. flour (whole wheat or add wheat germ and bran to unbleached flour)
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

FILLING
1 lb. (or 2 1/2 c.) chopped dates
1/2 c. sugar
1 c. water

Cook filling over medium heat, stirring constantly until consistency of jam. Mix dough ingredients in order. Divide in half. Roll out each half to 1/2 inch thickness. Take cooled filling and spread over dough and roll up like a jelly roll. Wrap rolls in unwaxed paper and freeze; freeze hard. Turn frozen rolls as you slice them. Place slices on greased cookie sheets and bake at 350 degrees for approximately 15 minutes. (The time to bake depends on how thick you want to slice them.)

Source: Taste of Home


BUFFALO WINGS/CHICKEN WINGS

~Submitted by Pat, Minden, NV

Well folks, here he goes again, the master of super recipes...that would be my dear husband.

24-36 wing pieces, separated, tips discarded
6 tablespoon Frank's Louisiana hot sauce
1/2 stick butter
1/8 teaspoon garlic powder
1/4 teaspoon cumin
1/8 teaspoon celery seed
1/2 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/4 teaspoon Worcestershire
6-8 drops Tabasco
1 teaspoon white vinegar

Mix all ingredients in small saucepan over low heat until butter is completely melted and mix is well blended. Do not allow to boil. Fry the wings in deep fryer or large skillet in vegetable oil until wings are golden brown on all sides. Drain and place in large bowl, pour sauce over wings, mixing to completely cover wings.

ENJOY...these really are "finger lickin good"!


ITALIAN MEATBALLS WITH PEPPERS SERVED OVER RICE
(stovetop)

~Submitted by Angelique, TX

1 pound ground turkey
1/4 cup finely chopped onion
1 teaspoon Italian herb seasoning
1/4 teaspoon salt
2 teaspoons olive oil
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup sliced fresh mushrooms
1 clove finely chopped garlic
1 teaspoon Instant Chicken Bouillon
1 (12 ounces) can Evaporated Fat Free Milk
4 teaspoons all-purpose flour
2 cups hot cooked rice for serving

Combine turkey, onion, herb seasoning and salt in large bowl; form mixture into 24 one-inch meatballs. Heat olive oil in large skillet over medium-high heat.

Add meatballs; cook for 3 to 4 minutes or until browned. Reduce heat to low; cook, stirring occasionally, for 15 minutes or until cooked through. Remove meatballs from skillet; keep warm.

Add bell peppers, mushrooms, garlic and bouillon to skillet; cook, stirring occasionally, for 2 to 3 minutes.

Combine 1 tablespoon evaporated milk and flour in small bowl; add to skillet.

Gradually stir in remaining evaporated milk; cook, stirring frequently, for 5 to 8 minutes or until sauce is slightly thickened. Add meatballs to skillet; stir to coat. Serve over rice.

Serving Size : 6
Per Serving (excluding unknown items): 151 Calories; 8g Fat (47.4% calories from fat); 14g Protein; 6g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 162mg Sodium.
Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat.

Source: Nestle's Carnation


NORTH AMERICAN BOUILLABAISSE

~Submitted by Larry Holmes, Ontario, Canada

4 large cloves garlic, crushed
1 medium onion, chopped
1 green pepper, cut into chunks
1 red bell pepper, cut into chunks
2 tablespoons olive oil
1/4 cup parsley, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 quarts fish stock
3 plum tomatoes, chopped
2 pounds, monkfish, cut into bite-sized pieces
1 1/2 pounds mussels, washed and debearded
1 1/2 pounds shrimp, shelled and deveined
6 slices French bread fried in olive oil
garlic mayonnaise (recipe follows), seasoned with hot pepper sauce
grated Parmesan cheese

In a heavy stockpot, saute garlic, onion and green and red peppers in oil until softened. Stir in seasonings, and saute briefly. Add fish stock, tomatoes and monkfish, and simmer until monkfish is opaque. Steam mussels in 1 cup water, then add water to stockpot, and shell mussels. When monkfish is done, add shrimp and simmer just until they turn pink. Stir in mussels. Serve in bowls topped with bread, garlic mayonnaise and cheese.

Serves 6

Garlic Mayonnaise:
1 egg
1 clove garlic
salt and freshly ground pepper
1 teaspoon dry mustard
3 tablespoons red wine vinegar or lemon juice
1 cup oil

Place egg, garlic salt and pepper, mustard, vinegar and 1/2 cup oil in a blender and blend until well mixed. With blender running, slowly trickle in remaining oil and process until mayonnaise is thick and creamy. Keeps well in the refrigerator for up to 2 weeks.

Makes about 1 1/2 cups.


ROSEMARY BREADSTICKS

~Submitted by Treva, Eastern TN

1/3 cup. butter or margarine
2 & 1/4 cup. all-purpose flour
3 & 1/2 tsp. baking powder 
2 Tbsp. freshly grated Parmesan cheese
1 Tbsp. granulated sugar
1 cup. whole milk
1/2 tsp. finely chopped fresh garlic
1 tsp. dried rosemary leaves, crushed

Heat oven to 400F (200C). In a 13 x 9-inch baking pan, melt butter in oven (3 to 5 minutes). Remove from oven. In a medium bowl, stir together flour, baking powder, Parmesan cheese and sugar. Stir in milk just until moistened. Turn dough onto a lightly floured surface; knead 10 times or until smooth. Roll dough into a 12 x 6-inch rectangle, Cut into 12 (1-inch) strips. Stir rosemary and garlic into melted butter in baking pan. Twist each strip of dough 6 times; dip in herbed butter mixture. Place in same pan. 

Bake breadsticks in preheated oven for 20 to 25 minutes or until lightly browned. 

Yields 1 dozen.

Recipe Variations: 
(1) Basil Breadsticks:
Omit 1 teaspoon of dried rosemary leaves. Add 1 teaspoon dried basil leaves. Prepare as directed above. 
(2) Dill Breadsticks: 
Omit 1 teaspoon of rosemary leaves. Add 2 teaspoons dried dill weed. Prepare as directed above.

LIGHT TIRAMISU

~Submitted by Angelique, TX

1 prepared angel food cake (8 inches) cut into 1" cubes
1/2 cup instant sugar free cappuccino mix, divided
2 cups cold fat free milk, divided
1 pkg. fat free cream cheese, softened (8 oz)
1 pkg. sugar free instant vanilla pudding mix (1 oz)
2 cups reduced fat whipped topping
1/2 t. baking cocoa

Place cake cubes in an ungreased 13 x 9" dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake. In mixing bowl, beat cream cheese. In another bowl, combine pudding mix and remaining cappuccino and milk; whisk until smooth and thickened. Add to the cream cheese; mix well. Fold in whipped topping; spoon over cake mixture.

Refrigerate for 3 hours or overnight. Sprinkle with the cocoa just before serving.

Makes 8 servings.

Source: Taste of Home



LAMB AND WINTER VEGETABLE STEW

~Submitted by Treva, Eastern TN

1 pound lamb stew meat, cut into 3/4-inch cubes 
2 tablespoons cooking oil 
2 cups beef broth 
1 cup dry red wine or beef broth 
2 cloves garlic, minced 
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1 bay leaf 
2 cups cubed, peeled butternut squash 
1 cup parsnips, cut into 1/2-inch slices 
1 cup chopped, peeled sweet potatoes 
1 cup sliced celery 
1 medium onion, cut into thin wedges 
1/2 cup dairy sour cream 
3 tablespoons all-purpose flour

1. In a large saucepan or Dutch oven brown meat, half at a time, in hot oil. Drain fat from pan. Stir in beef broth, wine, garlic, thyme, salt, pepper, and bay leaf. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. 

2. Stir in squash, parsnips, sweet potatoes, celery, and onion. Return to boiling. Reduce heat and simmer, covered, about 30 minutes more or until vegetables are tender. Discard bay leaf. 

3. In a small mixing bowl combine sour cream and flour. Stir 1/2 cup of the hot liquid into the sour cream mixture. Return to saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes 4 servings. 

*Note: If lamb stew meat isn't available in your supermarket, buy a lamb shoulder roast, trim off the fat, and cut it into 3/4-inch cubes. 

Nutrition facts per serving: 
calories: 368
total fat: 13g
saturated fat: 6g
cholesterol: 70mg
sodium: 623mg
carbohydrate: 31g
fiber: 5g
protein: 23g
vitamin C: 49%
calcium: 12%
iron: 22% 

Source: Better Homes & Garden


LIGHT KING RANCH CASSEROLE

(Note: This recipes serves 8 but is easily prepared, divided, frozen, then re-heated to serve fewer. Omega Diet recommended.)

1 large onion, chopped 
1 large green bell pepper, chopped 
2 cups chopped cooked chicken breasts 
1 (10 oz.) can 98% fat-free cream of mushroom soup, undiluted 
1 (10 oz.) can 98% fat-free cream of chicken soup, undiluted 
1 (10 oz.) can diced tomato and green chilies 
1 teaspoon chile powder 
? teaspoon ground black pepper 
? teaspoon garlic powder 
12 (6-inch) corn tortillas 
8 oz. shredded reduced-fat cheddar cheese 

Saut? onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender. Stir in chicken and next 6 ingredients; remove from heat.

Tear or cut tortillas into 1-inch pieces; layer 1/3 tortilla pieces in bottom of a 13x9-inch dish coated with cooking spray. Top with 1/3 chicken mixture and 1/3 cheese. Repeat layers twice.

Bake at 350 degrees for 30-35 minutes or until bubbly.

Serves 8.

Note: Freeze casserole up to one month, if desired. Thaw in refrigerator overnight, and bake as directed.

Nutrition information: Calories 288; Fat 9.5 grams; Protein 21 grams; Carb 26 grams; Fiber 3.1 grams; Sodium ~694 mg; Calcium 248 mg.

To reduce sodium further, use salt-free canned tomatoes and fresh chopped chile peppers; also use low fat cream soups that are also reduced in sodium, e.g. Campbell's Healthy Request® cream soups.

Source: St. Luke's Hospital, Houston, TX (Adapted from Southern Living magazine)


GREEK-STYLE SHRIMP & PASTA

(Note: Omega Diet recommended.)

2 TB Olive Oil 
2 cloves Garlic, chopped 
1 ? lbs Shrimp, peeled & deveined 
? cup Artichoke Hearts, quartered 
1 cup Tomatoes, diced 
2 TB Lemon Juice 
2 TB Italian Parsley, chopped 
? tsp Oregano 
1 lb Pasta 
4 oz Feta Cheese, crumbled 

Saut? the garlic in olive oil and add the shrimp and saut? until cooked. Add the rest of the ingredients and heat thoroughly.

Serve over your choice of pasta or mix in with the pasta. Top with feta cheese before serving.

Serves 6.

Nutrition Information Per Serving: Calories - 501, Total Fat - 12 grams, Saturated Fat – 4 grams, Monounsaturated Fat – 5 grams, Polyunsaturated Fat – 2 grams, Protein – 36 grams, Carbohydrate – 60 grams, Fiber - 3 grams, Sodium - 398 mg.

SAGE POT ROAST

~Submitted by Jean, Syracuse, NY

1 (5 pound) lean boneless beef chuck roast
1 tablespoon cooking oil
2 teaspoons rubbed dried sage
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
1 cup beef broth
6 medium red potatoes, cut in half
4 carrots, cut into 2-inch pieces
2 medium onions, quartered
5 teaspoons cornstarch
1/4 cup water

In a Dutch oven, brown roast on both sides in oil. Season with sage, salt and pepper. Add beef broth. Cover and bake at 325 degrees F for 2 1/2 hours.

Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked.

Remove roast and vegetables to a serving platter and keep warm.

Combine cornstarch and water; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.

Diabetic Exchanges: One serving (prepared with low-sodium beef broth and without added salt) equals 3 lean meat, 1 starch, 1 vegetable

301 calories, 59 mg sodium, 82 mg cholesterol, 16 gm carbohydrate, 27 gm protein, 14 gm fat



TOSTADA PIZZA

~Submitted by Treva, Eastern TN

1 pound lean ground beef
3/4 cup water
1 (4 oz.) can diced green chilie peppers, drained
1/2 of a 1 & 1/2 oz. envelope (about 2 tablespoons) taco seasoning mix 
1 teaspoon chili powder
1 tablespoon cornmeal 
1 (10 oz.) package refrigerated pizza dough
1 (15 oz.) can pinto beans with jalapeno peppers, rinsed and drained
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
1 cup shredded lettuce
1 medium tomato, chopped
1/2 cup thinly sliced green onions
Bottled taco sauce (optional) 

1. In a large skillet cook ground beef until brown. Drain off fat. Stir in the water, chile peppers, taco seasoning mix, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until most of the liquid is gone. 

2. Meanwhile, grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12 x 8-inch rectangle on the baking sheet. Bake in a 400 degree F oven for 5 minutes. 

3. In a small bowl mash pinto beans with a fork. Spread beans over partially baked dough to within 1/2 inch of edges. Spoon meat mixture over beans. Bake, uncovered, 10 minutes more or until crust is just golden. Sprinkle with the cheese. Bake 1 to 2 minutes more or until cheese is melted. Top with lettuce, tomato, and green onions. If desired, serve with taco sauce. 

Makes 6 servings. 

Nutrition facts per serving: calories: 384; total fat: 17g; saturated fat: 7g; monounsaturated fat: 6g;polyunsaturated fat:1g; cholesterol: 67mg; sodium: 882mg; carbohydrate: 34g; total sugar: 2g; fiber: 5g; protein: 27g; vitamin A: 0%; vitamin C: 24%; calcium: 20%; iron: 21%; 

Starch 2 diabetic exchange: medium-fat meat: 3 diabetic exchange 

Source: Better Homes and Gardens


PEANUT BUTTER,  BANANA & OAT COOKIES

~Submitted by Jean, Syracuse, NY

Simple, healthy and tasty. Team 3 cookies with an ice cold glass of skim milk for a healthy after-school snack. The best part is getting to have 3 cookies per serving! 

1 cup white, all-purpose flour 
1/2 cup whole wheat flour 
1/2 tsp baking powder 
1/2 tsp salt 
1 tsp ground cinnamon 
1/4 tsp ground nutmeg 
1/2 cup reduced fat margarine, softened 
1/2 cup fat-reduced chunky peanut butter 
2/3 cup granulated sugar 
1 whole egg 
1 med. to large banana (about 6 ounces), mashed 
1 tsp vanilla extract 
1-1/2 cups quick oat cereal 

Preheat oven to 375F degrees. Spray cookie sheets with nonstick vegetable spray and set aside. 

In a medium size bowl, combine all dry ingredients, except sugar, and set aside. In a large bowl, cream margarine, peanut butter and sugar until light and fluffy. Beat in egg, banana and vanilla. Gently fold in the flour mixture and quick oat cereal. 

Drop by teaspoonfuls onto prepared cookie sheet. Bake for 8 to 10 minutes. Transfer to a wire rack to cool. Makes 4-1/2 dozen cookies. 

Per (3-cookie) Serving: 168 Cal; 6 gm Fat (1 gm Saturated Fat); 25 gm Carbohydrate; 13 mg Cholesterol; 141 mg Sodium; 5 gm Protein; 2 gm Dietary Fiber.
Exchanges: 1-1/2 Bread/Starch; 1/2 Protein; 1 Fat.


BEEF 'N BEAN RANCH BAKE

Ingredients: 
1 lb lean ground beef
1 medium onion, chopped
1 can (10 3/4 oz.) cream of mushroom soup, healthy variety
1 can (15 oz.) ranch-style beans
1 lb pkg. grated cheddar cheese, fat-free
salt and pepper, to taste
nonstick cooking spray, non-fat
1 lb pkg. grated hash brown potatoes, fresh or frozen

Preparation: 
Preheat oven to 350 degrees.

In a large skillet, saute beef and onion until done; drain any grease. Add mushroom soup, beans, and cheese. Season with salt and pepper, if desired, stirring well.

Spray 9x13-inch baking pan with cooking spray. Distribute hash browns over bottom of dish and spread meat mixture on top. Bake uncovered for 25 minutes.

Serves 6.
Each Serving Provides:
304 calories; 30.4g protein; 25.0g carbohydrate; 8.4g fat; 4.33g saturated fat; 40mg cholesterol
Diabetic Exchanges:
starch 1; medium fat protein 2; vegetable 1; skim milk 1/2

TAMALE AND FRITO PIE FOR TWO

~Submitted by Jean, Syracuse, NY

I use chili with beans.

1 (16 ounce) can chili or about 3 cups homemade chili
2 cups regular size Fritos
6 tamales, removed from the corn husks (see note)
4 ounces Monterey jack cheese with jalapeno peppers, shredded

Preheat the oven to 350 degrees F. Spray a 7 x 11-inch baking dish with nonstick spray.

Heat the chili in a saucepan until it just comes to a boil. Remove from the heat.

Crumble the Fritos and spread in the bottom of the baking dish. Lay the tamales on top of the Fritos. Cover with the hot chili. Bake uncovered 20 minutes. Sprinkle with the shredded cheese and bake 5 to 10 minutes more, until the cheese melts and the mixture is bubbly. 

Yields 2 servings. The recipe may be doubled.

NOTE: Canned tamales may be used if nothing else is available, although the results will be different. If frozen tamales in the shuck are used, thaw them before using.


STEAK DIANE

~Submitted by Jean, Syracuse, NY

INGREDIENTS:
2 tablespoons butter 
1 clove garlic 
2 rib-eye steaks 
1/4 teaspoon salt 
dash pepper 
1 tablespoon fresh minced parsley 
1 tablespoon minced chives 
1 1/2 teaspoons Worcestershire sauce

PREPARATION:
In a large skillet over medium low heat, melt butter; saut?he sliced garlic, but do not brown. Remove garlic with slotted spoon. Add steaks; lightly brown on both sides, about 3 to 4 minutes, or to desired doneness. Remove steaks to a serving platter; sprinkle with salt and pepper. Add parsley, chives, and Worcester sauce into the pan drippings; stir and heat through. Pour juices over steaks.

Serves 2.

PASTA PERFECTION SALAD

Ingredients:
1 3/4 cups farfalle pasta
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons cider vinegar
1 1/2 tablespoons prepared Dijon-style mustard
1 teaspoon white sugar
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill weed
1/4 teaspoon salt
2 cups seedless green grapes, halved
2 cups diced ham
1/2 cup chopped green onions
1 1/2 cups diced sharp Cheddar cheese 

Directions:
1. Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water. 

2. In a small bowl, mix together mayonnaise, sour cream, cider vinegar, mustard, sugar, black pepper, dill weed, and salt. 

3. In a large bowl, combine pasta, grapes, ham, green onions, and cheese. Toss with dressing. Cover, and chill overnight or for at least 6 hours. 

Source: Safeway Grocery store recipe card


CHUTNEY CHICKEN

Ingredients:
12 chicken thighs
1 (12 ounce) jar hot chutney
1 (1 ounce) package dry onion soup mix 

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). 

2. In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken. 

3. Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy. 

Makes 6 servings.


CHOCOLATE PUDDING DESSERT

There's nothing fancy about this dessert except for the flavor. And it looks very pretty, too, especially when you top it with shaved chocolate (curls).

Crust:
1 1/2 cup flour
1 1/2 sticks butter
3/4 cup walnuts, chopped (I use pecans)

Combine all ingredients together and press into a 13" x 9" x 2" pan. Bake for 15 minutes in a 350F degree oven.

Filling:
8 oz. cream cheese
1 cup confectioners sugar
1 cup Cool Whip

Mix together and spread on top of cooled crust.

Pudding:
2 pkgs instant chocolate pudding
3 cups cold milk

Mix with electric mixer and spread on top of filling. Top with remaining Cool Whip. Refrigerate.

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