A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I hope this finds you well and enjoying a restful weekend. I am actually off this weekend, something that is rare.

It's hard to believe that September will be here already next week. Labor Day is celebrated in the States on September 4th this year. Heck, we'll be looking for Halloween candy and then turkeys on sale after that (or voting for one in local elections). And, only a little over 4 months until Christmas. Did you tell yourself that you would be prepared this time? You know, have all the shopping and baking done before Christmas Eve? I do make an effort in planning but I guess I do better when I'm under pressure. So, I will do what I always do and wing it. As long as I get to spend at least a few hours near the holiday with my kids and grands, I feel I am doing great. Now... what to eat? 

A friendly reminder:
Thursday is the deadline for our current Monthly Theme topic: Quick Breads. If you haven't already, please visit the Monthly Theme section to read all about it. You'll also find the email link for sending in your recipes. Thanks.

Today's issue came together so easily because so many were nice enough to share. I encourage you to join in the fun by visiting the Recipe Submissions section and following the directions for sending in your favorites for posting. Join me in thanking the following who helped out with what you see here today:

Fancy, Aurora, NE
Pam, OH
Treva, Eastern TN
Jim D., WA
Ann, FL
Don G., GA
Johnny, LA
Charlie, Mobile, AL
Angelique, TX
Carol, NY
Tia, Nova Scotia, Canada
Tena, MO
Larry Holmes, Ontario, Canada
Barbara, Chula Vista, CA
Brenda, AL
Lou, FL
Shirley, WA State
Rita, Niceville, FL
Jean, Syracuse, NY
Skirnir, WI
Joan, Savona, B.C.

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

Psst!

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

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

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

http://www.thebreastcancersite.com/

“The North thinks it knows how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.”
Mark Twain (Samuel Langhorne Clemens) (1835-1910)

We Reap What We Sow

Shared by Pam, OH

An elderly carpenter was ready to retire. He told his employer-contractor of his plans to leave the house-building business and live a more leisurely life with his wife enjoying his extended family. He would miss the paycheck, but he needed to retire. They could get by.

The contractor was sorry to see his good worker go and asked if he could build just one more house as a personal favor. The carpenter said yes, but in time it was easy to see that his heart was not in his work. He resorted to shoddy workmanship and used inferior materials. It was an unfortunate way to end a dedicated career.

When the carpenter finished his work the employer came to inspect the house. He handed the front-door key to the carpenter. "This is your house," he said, "my gift to you."

The carpenter was shocked! What a shame! If he had only known he was building his own house, he would have done it all so differently.

So it is with us. We build our lives, a day at a time, often putting less than our best into the building. Then with a shock we realize we have to live in the house we have built. If we could do it over, we'd do it much differently. But we cannot go back.

You are the carpenter. Each day you hammer a nail, place a board, or erect a wall. "Life is a do-it-yourself project," someone has said. Your attitudes and the choices you make today, build the "house" you live in tomorrow. Build wisely!

RIPENING TIPS

Shared by Treva, Eastern TN

Many fruits and vegetables found in supermarkets today look ripe, but are hard as a rock. Soften them up by placing them in a brown paper bag and hiding the bag away in a dark cabinet for a day or two. This is great for items such as avocados, kiwi fruit, peaches, nectarines, and more. Once ripe, refrigerate the produce to preserve vitamins. 

Never refrigerate a tomato that is not fully ripe. Most tomatoes sold in stores are still ripening, and would benefit from a few days on the counter. Cold temperatures alter the fruit's flavor and stop the ripening process. Once ripe, a tomato can be refrigerated for several days. 

To ripen a tomato fast, put it with an apple in a perforated bag.

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 !

The Postcard

Shared by Jim D., WA

A man writing at the post office desk was approached by an older fellow with a postcard in his hand. The old man said, "Sir, I'm sorry to bother you, but could you address this postcard for me? My arthritis is acting up today and I can't even hold a pen."

"Certainly sir," said the younger man, "I'd be glad to."

He wrote out the address and also agreed to write a short message and sign the card for the man. 

Finally, the younger man asked, "Now, is there anything else I can do for you"?

The old fellow thought about it for a moment and said, "Yes, at the end could you just add, 'P.S.: Please excuse the sloppy handwriting'"?


Eight Words with two Meanings

Shared by Ann, FL

1. THINGY (thing-ee) n.
Female...... Any part under a car's hood.
Male..... The strap fastener on a woman's bra.

2. VULNERABLE (vul-ne-ra-bel) adj.
Female.... Fully opening up one's self emotionally to another.
Male.... Playing cricket without a box.

3. COMMUNICATION (ko-myoo-ni-kay-shon) n.
Female... The open sharing of thoughts and feelings with one's partner.
Male... Leaving a note before taking off on a fishing trip with the boys.

4. COMMITMENT (ko-mit-ment) n.
Female.... A desire to get married and raise a family.
Male...... Trying not to hit on other women while out with this one.

5. ENTERTAINMENT (en-ter-tayn-ment) n.
Female.... A good movie, concert, play or book.
Male...... Anything that can be done while drinking beer.

6. FLATULENCE (flach-u-lens) n.
Female.... An embarrassing by product of indigestion.
Male...... A source of entertainment, self-expression, male bonding.

7 MAKING LOVE (may-king luv) n.
Female...... The greatest expression of intimacy a couple can achieve.
Male.. Call it whatever you want, just as long as we do it.

8. REMOTE CONTROL (ri-moht kon-trohl) n.
Female.... A device for changing from one TV channel to another.
Male... A device for scanning through all 375 channels every 5 minutes.


A Translation Of Yankee Dogs To Southern Dawgs

Shared by Don G., GA

(Yankee) German Shepherd Dog
(Southern) Poh-leece Dawg

(Yankee) Poodle
(Southern) Circus Dawg

(Yankee) St. Bernard
(Southern) "Thank Gawd, Here Comes The Whiskey Dawg"

(Yankee) Doberman Pinscher
(Southern-2 versions) Bad Dawg, or Dobimin Pinches

(Yankee) Beagle
(Southern) Rabbit Dawg

(Yankee) Rottweiler
(Southern) Bad Dawg AND Mean As Heck Dawg. Good dawg to guard the still.

(Yankee) Yellow Lab
(Southern) Ol' Yeller Dawg

(Yankee) Black Lab
(Southern) Duck fetchin' Dawg

(Yankee) Greyhound
(Southern) Greased Lightnin' Dawg

(Yankee) Malinois
(Southern) Another kind of Poh-leece Dawg

(Yankee) Blue Ticks, Red Bones, etc.
(Southern) Prize Coon Dawgs

(Yankee) Pekinese
(Southern) Mop Dawg

(Yankee) Chinese Crested
(Southern) Nekkid Dawg

(Yankee) Dachshund
(Southern) Wienie Dawg

(Yankee) Siberian Husky
(Southern) Sled-Pullin' Dawg

(Yankee) Bouvier, Komondor
(Southern) "What The Heck Kinda Dawg Is That?"

(Yankee) Great Dane, Mastiff
(Southern) Danged BIG Dawg

(Yankee) Any dog that raids the hen house
(Southern) Egg-Suckin' Dawg

(Yankee) Any lazy dog
(Southern) Good fer nothin' Dawg

(Yankee) Any dog that's dead & buried & gone to Rainbow Bridge
(Southern) Best danged Dawg I ever had


Car Privileges

Shared by my pal Johnny, LA

The mother and father had just given their teenage daughter family-car privileges. On Saturday night she returned home very late from a party.

The next morning her father went out to the driveway to get the newspaper and came back into the house frowning.

At 11:30 AM the girl sleepily walked into the kitchen, and her father asked her, "Sweetheart, what time did you get in last night?"

"Not too late, Dad." she replied nervously.

Dead-panned, her father said, "Then, my precious one, I'll have to talk with the paperboy about putting my paper under the front tire of the car."

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!

RUNZAS

~Submitted by Fancy, Aurora, NE

The Runza Society of the Greater Twin Cities Metropolitan Area (a.k.a. Minnesotans for Nebraska) encourages you to proudly serve up a heapin' helpin' of Husker hospitality the next time you host a football gathering. Runzas that is. Our recipe, as provided by the high school Home Economics teacher in Gordon, NE. 

INGREDIENTS: 
Bread dough (2 loaves) 
1 lb Hamburger 
1/2 Head cabbage (chopped) 
1/2 Medium onion (chopped) 
Salt and pepper to taste 

DIRECTIONS: 
Thaw two loaves of frozen bread dough or make the equivalent amount using your favorite bread recipe. While dough thaws, make the filling. 

Brown the hamburger and drain, then return to pan. Add cabbage and onion and cook down. Salt and pepper to taste (1 tsp pepper recommended). 

Let dough rise, then punch down and roll a portion to 1/4" thickness. Cut into 4" x 8" pieces and add about 1/2 cup meat mixture to each. Fold dough pieces over and seal the edges, then place seam-side-down on a greased cookie sheet. 

Let rise 20-30 minutes, then bake in pre-heated 375 degree oven for 20 minutes or until brown. Call Nebraska natives not in attendance and gloat (taunting not advised).

PEACH FOOLS

~Submitted by Charlie, Mobile, AL

3 peaches, medium-sized, ripe
2 tblsp sugar
1 cup heavy or whipping cream
1/8 tsp almond extract
mint leaves for garnish

Peel, halve, and pit peaches. Reserve 1 peach half for garnish. Cut remaining peaches into chunks. In a blender at medium speed, blend peach chunks and sugar until smooth. In small bowl, with mixer at medium speed, beat heavy or whipping cream and almond extract until stiff peaks form. With rubber spatula or wire whisk, fold peach puree into whipped-cream mixture. 


WEASEL DIP

~Submitted by Angelique, TX 

1 8oz. pkg cream cheese
1 can Ro-Tel tomatoes
1/2lb. lean ground beef
1/2lb. lean pork sausage
(1 lb. of ground beef or 1 lb. of sausage can be uses instead)

Brown meat in skillet. Drain well. Return to skillet; add cream cheese, and Ro-Tel tomatoes. Heat until bubbly. Great dip for white or yellow corn nacho chips.

Source: Ro-tel.com


LOLA'S COCONUT CAKE

~Submitted by Carol, NY

This recipe I got from my cousin. Don't forget to spread the Sweetened condensed milk and coconut cream over the HOT cake! Otherwise, it won't soak in and you will be saying, "It would be nice if Carol didn't submit recipes that she hasn't even tried!" 

1 plain white cake mix
1/2 can sweetened condensed milk
1/2 can coconut cream
1 large container Cool Whip
1 1/2 c. shredded coconut

Bake cake according to package directions, using a 9 x 13-inch cake pan.

When the cake is done, WHILE STILL HOT, poke holes in it with a wooden skewer or large kitchen fork. Drizzle the condensed milk over the cake, then the coconut cream over the cake. 

Refrigerate the cake for at least 30 minutes, but the longer the better, to allow the cake to absorb the liquids.

Frost with Cool Whip and sprinkle with coconut. Keep refrigerated. 

The Skinny Version: Use low fat condensed milk and fat free Cool Whip to decrease the calories. To further reduce the calories, instead of coconut cream, mix 1 tsp coconut extract with the condensed milk and omit the coconut cream. 


MASHED POTATO SALAD

~Submitted by Tia, Nova Scotia, Canada

Sorry about the format of this 'recipe' but it's a great use for mashed potatoes! Measurements are not exact. Use more or less to you taste

For every two cups of mashed potatoes chop up 1/4 cup of each dill or sweet pickles (I use homemade relish sometimes if that's all I have), onions, boiled eggs and shredded cheddar cheese. Add enough mayo to make creamy. Chill in fridge. Enjoy


BBQ SPAGHETTI

~Submitted by Tena, MO

A favorite in Memphis, a great quick summertime dish, perfect for left over from an earlier BBQ. Very basic recipe, but can be garnished in many ways, cheese, saut?ed peppers, cherry tomatoes etc.

2 cups Favorite Famous Dave’s BBQ Sauce
2 cups cooked Johnsonville Sausage, (Brats, or Italian Sausage)
1 pound of Spaghetti
chopped onion for garnish

1. Heat sausage in BBQ Sauce.

2. Toss with cooked spaghetti and garnish with chopped onion.

Source: Famous Dave's website


CREAMY CHICKEN WITH SWEET POTATOES

~Submitted by Larry Holmes, Ontario, Canada

3 tablespoons oil
8 chicken thighs
3 tablespoons all-purpose flour
2 onions, sliced
1 tablespoon mild curry powder
1 teaspoon brown mustard seeds
8 ounces dry white wine
-/8 ounces chicken stock
14 ounces canned tomatoes, chopped
1 pound sweet potatoes, cut into 1-inch cubes
2 cloves garlic, crushed
3 tablespoons finely chopped fresh basil
2 tablespoons mayonnaise
2 tablespoons sour cream

Heat oil in large saucepan. Toss chicken pieces in four. Add to pan and cook over medium heat until browned. Remove from pan and drain on absorbent paper. Set aside and keep warm. Add onions to pan, cook over low heat for 5 minutes or until soft. Stir in curry powder and mustard seeds, cook for 2 minutes, stirring continuously. Stir in tomatoes, wine and chicken stock, bring to boil then reduce heat.

Return chicken to saucepan and add sweet potatoes. Simmer, covered, for about 30 minutes or until chicken is cooked and potatoes are tender. Combine garlic, basil, mayonnaise and sour cream in small bowl. Add to saucepan, stirring over low heat until just warmed through. Season to taste.

Makes 4 servings.


POT ROAST WITH HERBS

~Submitted by Treva, Eastern TN

1 pot roast, about 3 pounds, chuck arm or shoulder, bottom round, or similar cut
1/2 cup chopped onion
1/2 cup apple cider or red wine
1 can (8 ounces) tomato sauce
3 tablespoons quick-cooking tapioca
1 tablespoon Worcestershire sauce
1/2 teaspoon dried crumbled leaf thyme
1/2 teaspoon crushed rosemary
1 teaspoon crushed dried oregano
3 medium cloves garlic, minced

Trim beef roast. Cut to fit crockpot, if necessary; place in the slow cooker (may use a cooking bag for this). Combine all remaining ingredients; pour over the roast.

Cover and cook on LOW for 8 to 10 hours. Skim excess fat from gravy . Serve roast sliced with gravy, with potatoes or hot cooked rice or pasta.

Serves 8.


PAULA'S COLD TOMATOES

~Submitted by Barbara, Chula Vista, CA

2 pounds spinach, cooked briefly, thoroughly drained and finely chopped
4 tablespoons olive oil
2 medium onions, finely chopped
1/2 cup pine nuts
2 garlic cloves, finely chopped
Salt and freshly ground pepper to taste
6 medium tomatoes
Sugar
Chopped basil to taste

Preheat the oven to 350 F.

Drain the spinach thoroughly, then squeeze out the remaining moisture.

In a skillet heat 2 tablespoons of the oil and saut? the onions briefly until pale golden in color. Add pine nuts and garlic and saut? 1 minute. Remove from the heat.

Add the spinach, the remaining oil, the salt and pepper.

Cut the stem ends from the tomatoes, hollow them out and sprinkle the insides with salt, pepper, a little sugar and basil. Stuff the tomatoes with the spinach mixture.

Arrange the tomatoes in a baking pan and bake until they wrinkle, about 15 minutes. Chill. At serving time, bring to room temperature.

Yield: 6 servings.

Source: The New York Times


MOM'S MACARONI SALAD

~Submitted by Brenda, AL

I haven't tried this but sounds wonderful.

8 oz box Macaroni, cooked (I’ve used different varieties, elbow is fine)
1 small onion, chopped
2 stalks Celery, sliced
2 eggs, hard-cooked & chopped
3 Tablespoons. Sweet Pickle Relish
1 can Green Peas, drained 

Dressing:
1 Tablespoons. Sugar
1 Tablespoons. Vinegar (apple-cider)
1 Heaping Tablespoons. Mayonnaise 

Optional:
1 small Tomato, fresh, diced
1 small cucumber, diced
1/2 small Green Pepper, diced
1/2 Cup Carrots, shredded 

Combine all and refrigerate for a couple hours for flavors to blend. Obviously, if you add more ingredients from the “Options” area, you will need to add more “dressing” ingredients, to taste. I consider this one of those “dump” recipes, so I vary ingredients to what my family or friends prefer.


BUFFALO CHICKEN BREASTS

~Submitted by Angelique, TX

4 boneless skinless chicken breasts
4 Tbs. blue cheese dressing (regular or lite) 
4 Tbs. hot sauce
2 Tbs. butter or margarine, melted
dash of onion salt/powder and garlic salt/powder

Preheat oven to 350 degrees. Place chicken breasts in a baking dish.

Spread 1 Tbs. of Blue Cheese dressing on each breast. Bake for 30 minutes. Mix melted butter/margarine with hot sauce, onion and garlic salts/powders, stir well. Remove chicken from oven and spoon on the hot sauce mix and return to oven for another 10-15 minutes until cooked through.

Source: Southern Living Magazine


HAM LOAF

~Submitted by Lou, FL

Here is another recipe I think we all forget. It is so easy to do and makes a hot meal, besides sandwiches for another day. I use my processor to grind my ham and it works very well. I like to serve this with scalloped potatoes and seasoned green beans,

1 1/2 pounds ground ham 
2/3 pound fresh pork 
1 cup dry bread crumbs 
1/4 teaspoon pepper 
2 eggs -- beaten 
1 cup milk 

***GLAZE*** 
1/4 cup vinegar 
1/3 cup brown sugar 
1 teaspoon dry mustard 

Combine meats, crumbs, pepper, eggs and milk, mix well. Form into loaf, make a "ditch" in the top of the loaf by using your finger.

To prepare the glaze, combine all ingredients and mix well. Pour glaze into the ditch on top of the loaf. 

Bake at 350 degrees for 1 hour or maybe just a tad longer. This isn't very much meat, so I do it like a meatloaf. Baste occasionally. 

I think this could be done in a crockpot also.



STUFFED MUSHROOM CASSEROLE VEGAS STYLE

~Submitted by Treva, Eastern TN

Serves 4

Preheat Oven to 350

2 packages frozen spinach (or 2 bunches fresh)
1 cup sour cream
1 cup cheddar cheese
1 cup Monterey jack cheese
1/2 cup parmesan cheese
1/4 cup green onions, sliced
1/4 cup green onion tops, chopped
1 & 1/2 tsp salt
1 tsp Italian herb seasoning
12 giant mushrooms
1 lb. ground chuck
nutmeg

Cook spinach briefly in hot water; drain and chop. Mix with sour cream, 1/2 cup each shredded cheddar, Monterey jack, and parmesan cheeses, chopped green onion tops, 1/2 tsp salt and herb seasoning. Place 12 stemmed fresh mushrooms, cup side up, in center of large baking dish. Spoon spinach around edges. Saut? ground beef lightly with sliced green onions and one tsp salt. Spoon over mushrooms. Top with 1/2 cup each shredded cheddar and Monterey jack. Sprinkle lightly with nutmeg. Bake covered in 350 oven for 25 minutes.


WILL DO CHEESE CAKE

~Submitted by Shirley, WA State

3/4 c. milk
2 tsp. good vanilla
2 large eggs
1/2 c. biscuit mix (I use my own)
16 oz. cream cheese (reg.)
1 c. sour cream
2 tbl. sugar
2 tsp. good vanilla for topping

Mix milk, 2 tsp. vanilla, eggs, and biscuit mix in blender.

Cut cream cheese in 1" cubes and drop in top while running.

Pour in 9 inch pie plate and bake 350 for 45 min. Remove from oven and spread on topping of the sour cream, sugar and 2 tsp. vanilla. Cool and garnish with fruit or pie filling.

I cover and let set in fridge overnight to age. Well received by friends at potlucks.


TOMATO AND BASIL SALAD

~Submitted by Angelique, TX 

2 cups cherry tomatoes, halved
2 cups yellow teardrop tomatoes, halved
1/2 cup chopped fresh basil
2 T. chopped fresh parsley
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 t. salt
1/4 t. ground black pepper

In a medium, combine tomatoes, basil and parsley. In a small bowl, whisk together oil, vinegar, salt and pepper. Pour over tomatoes and toss gently to combine.

Makes 6 servings.

Source: Southern Lady


CRANBERRY CAKE

~Submitted by Rita, Niceville, FL

1 pkg. of yellow cake mix
1 pkg. (3 ? oz.) vanilla instant pudding
4 eggs
1 cup unflavored yogurt
? cup vegetable oil
1 can (16 oz.) Ocean Spray Whole Berry Cranberry Sauce
? cup chopped nuts (I use pecans)

Preheat oven to 350 degrees. Grease and flour 9 x 13 pan. In large bowl, blend cake mix, pudding mix, eggs, yogurt and oil. Beat with electric mixer on high for 3 minutes. Scrape bowl often. Spread 2/3 of batter in prepared pan. Spoon cranberry sauce evenly over it. Spoon remaining batter evenly over cranberry sauce. Sprinkle with nuts. Bake 45-50 minutes. Cool on rack for 30-40 minutes.


THREE-LAYER CHEESE SPREAD

~Submitted by Treva, Eastern TN

3 (8-oz. each) pkg. cream cheese, softened, divided
3 Tbsp. chopped pimento-stuffed green olives
2 tsp. olive juice
1 cup. shredded sharp cheddar cheese
1 Tbsp. mayonnaise
1 tsp. grated onion
1 (2-oz.) jar diced pimento, drained
4 Tbsp. butter or margarine, softened
2 cloves garlic, minced
1 tsp. dried Italian seasoning
Assorted crackers and seedless grapes

Whip 1 package of softened cream cheese at medium speed until creamy. Stir in chopped olives and olive juice; stir until well blended. Line an 8 x 4-inch loaf pan with plastic wrap. Spread olive and cream cheese mixture in bottom of lined pan (first layer). Whip second package of softened cream cheese at medium speed until creamy. Add shredded cheese and mayonnaise; beat until blended. Stir in grated onion and diced pimento. Mix well and spread over olive and cream cheese mixture (second layer). Whip remaining package of softened cream cheese and butter at medium speed until creamy. Add minced garlic and Italian seasoning. Beat until well blended. Spread over cheese and pimento mixture (third layer). Cover and chill for at least 3 hours before serving (best overnight). To serve, invert onto a serving platter and remove plastic wrap. Serve with assorted crackers and seedless grapes 

Yields 18 servings as an appetizer.


PARTY MIX

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama here. I know you can buy this but not as good as home made. Got this from an elderly lady I used to set with. Also in my church cookbook.

1 box corn chex
1 box rice chex
1 box cheerios
1 box pretzels
1 can shoestring potatoes (these are in a little can)
Nuts (whatever you like)
2 cups oil
1 Tablespoon brown sugar
1 Tablespoon salt
2 Tablespoons Worcestershire sauce

Combine dry ingredients and mix well. Mix all liquid ingredients. Mix both together tossing well to coat every thing. Place on cookie sheet spread out in one layer. Bake 1 1/2 hours at 250°. Stir frequently. Store in airtight container.


WATERMELON MINT MARGARITAS

~Submitted by Angelique, TX

4 cups seeded and chopped watermelon
Fresh lime juice
Sugar
1/2 cup tequila
1/4 cup sugar
1 T. grated lime rind
1/4 cup fresh lime juice (about 3 limes)
2 T. chopped fresh mint leaves
Fresh mint sprigs for garnish, if desired

Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.

Coat rims of cocktail glasses with lime juice, dip in sugar.

Process frozen watermelon, tequila and next 4 ingredients in a blender until slushy. Pour into glasses. Garnish if desired.

Note: 1/2 cup orange or apple juice may be substituted for tequila.

Makes 5 cups.

Source: Southern Living


GREEN TOMATO SOUP

~Submitted by Jean, Syracuse, NY

3 cups green tomatoes, peeled & chopped fine 
1 onion, chopped 
1/4 teaspoon cinnamon 
1/8 teaspoon cloves; ground 
1 teaspoon sugar 
1/4 teaspoon pepper 
2 cups water 
1/4 teaspoon baking soda 
3 tablespoons butter 
3 tablespoons flour
4 cups milk 

Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves, sugar, pepper and water. Bring to a boil and boil for 30 minutes. Add the soda.

Melt the butter, add the flour. Mix and add the milk. Cook until creamy, stirring constantly. Add green tomatoes to the cream. Mix thoroughly. Salt to taste and serve.


BEEF AND POTATO PUFF

~Submitted by Treva, Eastern TN

1 & 1/4 lb. beef round steak
Salad oil
1 pkg. brown gravy mix
1/8 tsp. pepper
3/4 cup. water
1 (4 oz.) can sliced mushrooms
Instant potatoes for 4
Dash of nutmeg
1/2 cup. grated cheddar cheese

Brown beef strips in oil. Drain fat, stir in gravy mix, pepper, water, and mushrooms. Cover and simmer 1 hour or until tender. Prepare potatoes as directed on package for 4 servings. Mix in nutmeg and cheese. Pour beef into 1 & 1/2 quart dish. Spoon potatoes over the top and sprinkle with a little extra nutmeg.

Bake at 400 degree oven for 20 minutes.


HAM JAMBALAYA

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

Here is a leftover that we make when we have leftover ham.

Serves 6

2 tablespoons olive oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves of garlic, minced
14 1/2 ounces of diced tomatoes
1 tablespoon tomato paste
2 cups ham cubed
1 teaspoon basil
1 teaspoon paprika*
1 teaspoon thyme
1/2 teaspoon oregano
1 dash cayenne pepper
14 1/2 ounces chicken broth
1 cup rice

In large skillet, heat oil over medium-high heat. Add onion, peppers and garlic. Saut? until they soften, about 6 to 8 minutes. Stir in tomatoes, tomato paste, ham, basil, paprika, thyme, oregano, cayenne and broth. Bring to boil. Stir in rice; cover and reduce heat to low. Simmer until rice is tender and most liquid is absorbed, about 20 to 30 minutes.

* We use a mixture of 1/2 sweet paprika and 1/2 half sharp paprika.

Source: Milwaukee Journal Sentinel


CHOCOLATE POUND CAKE

~Submitted by Larry Holmes, Ontario, Canada

6 ounces butter, softened
1 1/2 cups sugar
3 teaspoons vanilla extract
3 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cocoa powder
1 1/4 cup milk

Place butter, sugar and vanilla extract in a bowl and beat until light and fluffy. Gradually beat in eggs.

Sift together baking powder, flour and cocoa powder. Fold flour mixture and milk, alternately, into butter mixture.

Pour mixture into a greased and lines 8-inch-square cake tin and bake at 375 degrees F. for 55 minutes or until cake is cooked when tested with a skewer. Stand cake in tin for 10 minutes before turning onto a wire rack to cool.

VINAIGRETTE SALAD DRESSING

~Submitted by Treva, Eastern TN

This delicious and healthy garlic-infused dressing will perk up any salad.

1 bulb garlic, separated and peeled
1/2 cup water
1 Tbsp red wine vinegar
1/4 tsp honey
1 Tbsp virgin olive oil 
1/4 tsp black pepper

Place the garlic cloves into a small saucepan and pour enough water (about 1/2 cup) to cover them. Bring water to a boil then reduce heat and simmer until garlic is tender, about 15 minutes. Reduce the liquid to 2 Tbsp and increase the heat for 3 minutes. Pour the contents into a small sieve over a bowl and with a wooden spoon, mash the garlic through the sieve into the bowl. Whisk the vinegar into the garlic mixture; incorporate the oil and seasoning. 

Yield: 4 servings--Serving Size: 2 Tbsp
Each serving provides: Calories: 33; Total fat: 3 g; Saturated fat: less than 1 g; Cholesterol: 0 mg; Sodium: 0 mg 


APPLE-SWEET SWEET POTATOES

~Submitted by Angelique, TX

Ingredients: 
3 lrg Sweet potatoes 
3/4 cup -- water 
3 med Apples, cored, peeled -- And Inch thick 
1 cup Unsweetened apple juice 
2 tbl Cornstarch 
3 tbl Unsweetened apple juice 
1 tbl Honey 
1/4 cup Wheat germ 
1/4 cup Graham cracker crumbs 

Method:
Cook whole sweet potatoes in water until tender, about 20 minutes. Peel and slice lengthwise about 1/2-inch thick. Layer slices in a 2-quart casserole dish. Top with apple slices. In a saucepan, bring the 1 cup of apple juice to a boil. Dissolve the cornstarch in the 3 Tablespoons of apple juice and add to the hot apple juice. Stir until thickened. Stir in honey. Pour the sauce over the apples and sweet potatoes. Combine the wheat germ and graham cracker crumbs. Sprinkle on top of casserole. Bake at 350F for 45 minutes or until apples are fork tender.

Makes 8 servings.

Source: fooddownunder.com


COTTAGE CHEESE QUICHE

~Submitted by Jean, Syracuse, NY

Ingredients:
18 egg whites
16 oz. cottage cheese
1/3 cup dry oatmeal
1/4 cup Parmesan cheese

Add your favorite herbs and spices (e.g., basil leaves, rosemary).

Add (a total of about 2/3 cup) flavor and texture with diced reduced fat ham, chicken or tuna.

Add (about 1 cup) color and nutrients with green and red pepper or green chiles.

Mix all ingredients in a bowl and pour into a 9 x 13 x 2 glass baking dish. Bake covered at 400 degrees for one hour; remove cover for last 5 minutes to brown.

Serves 8
Nutritional Analysis:
Calories – 160
Total fat – 3 g.
Saturated fat – 1.3 g.
Sodium – 643 mg. (with ham)
Cholesterol – 14 mg.


RAINBOW PIZZA

~Submitted by Treva, Eastern TN

Healthy toppings make this decorative dish full of nutrients.

INGREDIENTS
3 whole wheat English muffins, split (6 halves)
1/2 cup pizza sauce
Pizza toppings (choose any 3):
grated carrots
sliced mushrooms
chopped broccoli
pineapple chunks
chopped green or red peppers
sliced zucchini
1/2 cup low fat mozzarella cheese, grated 

DIRECTIONS
1. Spread about one tablespoon sauce on each muffin half. 

2. Arrange your favorite toppings on the "crust" in a single layer. Use at least three colors. 

3. Sprinkle one tablespoon cheese on each pizza. 

4. Place pizzas on a baking sheet and bake at 350° F for 10 minutes, or until cheese is melted. 

Serves: 6
Serving Size: 1 pizza
NUTRITION INFO
Calories: 114
Fat: 2.9 g 
Carbohydrates: 18.2 g 
Protein: 5.6 g

Source: Public Health – Seattle & King County


GLAZED PORK CHOPS 

~Submitted by Jean, Syracuse, NY

1 can ( 14 1/2 ounces) canned chicken broth
1/8 teaspoon ground red pepper
1 cup frozen whole kernel corn
1 stalk celery, chopped
1 medium onion, chopped
4 cups corn bread stuffing mix
6 boneless pork chops, about 3/4 inch thick
2 tablespoons packed brown sugar
2 teaspoons spicy brown mustard

In a saucepan mix broth, pepper, corn, celery and onion. Over medium high heat, heat to boiling. Remove from heat and add stuffing. Mix lightly. Spray a 3 quart shallow dish with non stick spray. Spoon in stuffing mix. Arrange pork chops over top of stuffing. Mix sugar and mustard. Spread mixture on pork chops. Sprinkle with paprika if desired. Bake at 400 degrees for 30 minutes or until chops are no longer pink.

Per serving: 376 Calories 10 g Fat 67mg Cholesterol 693 mg Sodium 41g Carbohydrate 29g Protein

HEARTY TURKEY VEGETABLE SOUP 

~Submitted by Jean, Syracuse, NY

3 cans (14 ? oz each) fat-free Chicken Broth
? tsp Dried Thyme Leaves, Crushed
? tsp Garlic Powder
2 cups Frozen Corn
1 Pkg (about 10 oz) Frozen Cut Green Beans
1 can Chopped Tomatoes
2 Cups Cooked Turkey, Cubed

In saucepan mix broth, thyme, garlic powder, corn, green beans, and tomatoes. Heat to a boil over medium-high heat. Cover and cook over low heat 5 minutes or until vegetables are tender. Add turkey and heat through.

Serves 6.


PUMPKIN CHEESE PIE

~Submitted by Joan, Savona, B.C.

8 ounces Low fat Cream Cheese -- Softened
1 Egg -- or replacer
2 tablespoons Sugar -- or replacement
1 teaspoon Vanilla
1 1/2 cups Pumpkin, canned
2 Eggs -- or replacer
1 1/2 teaspoons Pumpkin Pie Spice
1 Pie Crust (9 inch) -- unbaked
1 cup Evaporated Milk
2 tablespoons Sugar -- or replacement

For Cheese Layer:
Combine cream cheese, sugar or replacement, vanilla and 1 egg (or replacer) in mixing bowl. Stir to mix well, spread in bottom of unbaked pie shell. 

For Pie Layer:
Combine pumpkin, milk, 2 eggs (or replacer), sugar or replacement and spices in a mixing bowl, beating to blend thoroughly. Carefully pour over cheese layer. 

Bake at 350 degrees F for 65 to 70 min or until knife inserted comes out clean.

Per Serving (excluding unknown items): 275 Calories; 15g Fat (49.6% calories from fat); 9g Protein; 26g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 400mg Sodium. 

Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates


PEARS WITH CREAMY CHOCOLATE SAUCE

~Submitted by Jean, Syracuse, NY

Delectable on pears, this creamy sauce is wonderful on cakes and frozen desserts.

1 tbsp butter or margarine
1 tbsp all purpose flour
1 can (28 oz) no sugar added pear halves in fruit juice
2 tbsp cocoa
1 can 2% evaporated milk
3 tbsp Equal Spoonful

In small saucepan, melt butter; whisk in flour; cool 1 minute. Drain pears reserving 1/3 cup liquid; set pear halves aside. Whisk cocoa into reserved liquid; add to flour mixture in saucepan. Stir in evaporated milk. Cook over medium heat until mixture boils and thickens. Remove from heat and stir in Equal. Divide pear halves on serving plates; drizzle with warm chocolate sauce. 

Makes 8 servings.
Per Pear Half with 2 tablespoons Sauce: 76 calories, 2.3 g protein, 2.4 g fat, 12.9 g carbohydrate.

Source: Equal


CABBAGE PATCH CASSEROLE

A really quick and simple autumn recipe for two.

1/2 pound lean ground pork, cooked and drained
1/4 cup frozen pearl onions
1 cup cooked rice 
2 cups ready-to-use prepared coleslaw greens 
1 Tbsp cider vinegar 
1 (8-ounce) can no-added-salt tomato sauce 
1/8 tsp black pepper 
1/4 tsp caraway seeds

Heat oven to 350°F. Spoon meat into small nonstick casserole dish and top with onions, then rice, and then cabbage.

In a small cup, combine vinegar, tomato sauce, and pepper. Pour liquid over items. Sprinkle with caraway seeds. Cover and bake 30 to 45 minutes, or until cabbage is tender. Makes 2 Servings. 

Per Serving: 289 Cal; 4 g Total Fat (2 g Sat Fat); 33 g Carb; 27 g Protein; 65 mg Cholesterol; 92 mg Sodium; 2 g Fiber; 8 g Sugars. 

Exchanges: 1-1/2 Starch; 3 Very Lean Meat; 2 Veg; 1 Fat. 

Source: Diabetic Cooking For Seniors ~ Delicious New Ways to Eat Well, Eat Right, by Kathleen Stanley, CDE, CN, RD, LD, MSED


BAVARIAN POT ROAST

4 pounds beef arm pot roast 
1 teaspoon vegetable oil 
1 teaspoon salt 
1/2 teaspoon ground ginger 
1/8 teaspoon ground black pepper 
3 whole cloves 
4 medium apples, cored and quartered 
1 small onion, sliced 
1/2 cup apple juice 
3 tablespoons all-purpose flour 
3 tablespoons water 

Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, ginger and pepper. Insert cloves in roast. Place onions and apples in crockpot and top with roast (cut roast in half, if necessary, to fit easily). Pour in apple juice. Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. Remove roast and apples to warm platter. Turn crockpot to HIGH. Make a smooth paste with flour and water; stir into crockpot. Cover and cook until thickened. Pour over roast. 

Yields 8 servings.
Per Serving: 275 Calories; 8g Fat (26.4% calories from fat); 33g Protein; 17g Carbohydrate; 3g Dietary Fiber; 91mg Cholesterol; 375mg Sodium 
Exchanges: 1/2 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat

RHUBARB COBBLER FOR TWO

~Submitted by Shirley, WA State

Crust Mixture:
1c. sifted flour
2 Tbl. white sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
4 Tbl. butter
1/4 c. milk
1 egg stiffly beaten

Mix real well and stir in the egg. Set aside.

Fruit Mixture:
4 c. cut up rhubarb (1/2" pieces)
1 c. sugar
2 Tbl. cornstarch
1/4 tsp. cinnamon
1 Tbl. butter

Cook the fruit mixture and put in 8x8 square pan. Dot with butter and top with crust mixture, drop from a tablespoon to cover totally.

Bake 400F degrees for 25 minutes. Serves 2 to 4.


GARDEN OF EDEN SANDWICHES

You won't miss the meat in these warm, open-faced sandwiches. Ripe avocado makes a creamy, rich-tasting sandwich spread.

2 French bread rolls 
1 avocado, pitted peeled and mashed 
1/4 cup toasted cashew halves 
1/2 cup thinly sliced peeled onion 
1 medium tomato, thinly sliced 
4 ounces Swiss cheese, sliced 

Preheat broiler. 

Split French bread rolls and spread each half with mashed avocado. Top with cashews, onion, tomato and Swiss cheese. 

Place under broiler for 4 minutes, or until cheese is melted. Serve warm. 

Makes 2 servings.

Source: CooksRecipes.com


ENGLISH CHICKEN MUSHROOM CASSEROLE

"Mushroom broth intensifies the mushroom flavor of this dish. Look for it in fancy food stores. If you can't find mushroom broth, you can substitute vegetable broth." --Robert Arnot, M.D.

Ingredients
1 cup bulgur (cracked wheat)
3/4 cup mushroom broth
1/2 teaspoon olive oil
1/2 medium onion, chopped
2 cloves roasted garlic, minced
4 medium mushrooms, sliced
1/2 medium rutabaga, diced in 1/4-inch pieces
1/2 cup frozen peas
1/2 teaspoon olive oil
2 (3-ounce) skinless, boneless chicken breasts, cut in 1-inch pieces
1/2 cup mushroom broth
1/4 teaspoon thyme

Instructions
Preheat oven to 350 F. 

Place bulgur in 1-1/2-quart casserole dish. Bring the 3/4 cup broth to a boil and pour over bulgur. Set aside. 

Heat 1/2 teaspoon olive oil in a medium skillet over medium heat; add onion and garlic. Cook for 10 minutes, until onion is golden. Add mushrooms and continue to cook 5 minutes longer. Stir in rutabaga and peas; transfer to a small bowl. 

To the same skillet, add the second 1/2 teaspoon olive oil. Add chicken and cook about 10 minutes, turning occasionally, until evenly browned. Return vegetables to the skillet; add the 1/2 cup broth and the thyme; mix lightly. Spoon mixture over bulgur. Cover and bake in preheated oven for 30 minutes. 

Yield: 2 servings 

Per Serving: 460 calories; 31 grams protein; 0 grams soy protein; 73 grams carbohydrates; 6 grams fat; 17 grams fiber 

Total fruit and vegetable servings: 2, including 1/2 serving of cruciferous vegetables 

Source: The Breast Health Cookbook by Dr. Bob Arnot (Little, Brown and Company)


OYSTER OMELET

12 oysters 
Pepper and salt to taste 
3 tablespoons cream 
3 tablespoons butter 
3 tablespoons strained oyster liquor 
1 tablespoon flour 
Your favorite omelet mixture

For this dish, prepare the oyster filling before beginning to cook the omelet. Strain the oysters and cut into small pieces. Make a white sauce from the butter, flour, oyster liquor, cream, and seasonings. When hot and creamy, put in the chopped oysters and cook a few minutes. Set the sauce over boiling water to keep hot while making the omelet. When ready, pour over the oyster mixture, fold, and serve immediately. Make your favorite omelet recipe and use this sauce on it. 

Yield: 2 to 4 servings 

Source: Mrs. Curtis's Cookbook, S.L. Morse, 1909 (out of print, can buy used!)

GREEN TOMATO PIE

This is for Brenda in Alabama. She requested it in our QT Discussion Forum.

6 med. green tomatoes (about 1 3/4 lbs.) 
1 C sugar 
3 tablespoons flour
1 1/4 teaspoons cinnamon 
1/2 teaspoon nutmeg 
1/8 teaspoon ground cloves 
1 1/2 teaspoons lemon zest 
1/2 teaspoon salt 
2 tablespoons butter 
pastry for a 2 crust pie (recipe follows)
additional sugar for topping

Preheat oven to 400 F. 

Blanch tomatoes in boiling water for 20-30 seconds. Remove from water, core and peel. Cut prepared tomatoes into 1/4 inch slices. 

In a large saucepan, combine sliced tomatoes with 1/4 C water. Bring to a boil, cover, reduce heat and simmer for about 5 minutes. Remove tomatoes from liquid with a slotted spoon, reserving boiling liquid. 

Combine flour, 1 C sugar, salt, cinnamon, nutmeg, cloves and lemon zest. Add flour mixture to liquid. Cook, stirring constantly just until boiling. Remove from heat and stir in butter until melted. Gently stir in prepared green tomato slices. Cool slightly 10-15 minutes, and spoon into the unbaked pie crust. Top with top pastry crust, crimp and seal edges. Cut venting slits in tops crust and sprinkle lightly with sugar. Bake for about 40 minutes or until crust is golden brown. 

Serves 6-8

Basic Dough for Pie or Tart Crusts 

This is a very basic pie crust that can be used for savory or dessert pies.

1 cup all purpose flour 1 tsp. salt
1/3 cup vegetable shortening
2-3 tablespoons ice water

Measure salt & flour into a bowl. Cut in shortening thoroughly. Sprinkle in ice water 1 tablespoon at a time, mixing until all the flour is moistened and dough almost cleans the sides of the bowl. 1 or 2 tablespoons of ice water can be added, if necessary. 

Roll out dough and fit in pie pan. For a baked shell, either prick the bottom and sides with a fork, or use pie weights so the shell doesn't puff up. Bake at 425 for 8-10 minutes or until lightly browned. 

Makes a single 9 inch pie crust, double for two crust pies.

Source: FabulousFoods.com


BREADED PORK SCALOPPINE WITH MUSHROOM SAUCE

3/4 to 1 pound pork tenderloin, trimmed of fat
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 large egg
3 slices white bread, processed into crumbs (about 2 cups)
2 tablespoons freshly grated Parmesan cheese
3 tablespoons good olive oil
2 tablespoons unsalted butter
1/4 cup chopped onion
2 1/2 cups sliced white button mushrooms
1 tablespoon minced fresh chives
Juice of 1/2 lemon

Heat the oven to 180 degrees F. 

Cut the tenderloin crosswise into 8 slices, each about 1 1/2 ounces. Pound the slices until they are about 1/4-inch thick, then sprinkle them with 3/4-teaspoon of the salt and pepper.

Beat the egg thoroughly with a fork in a shallow bowl. 

Combine the bread crumbs and the cheese in another shallow bowl. Dip the slices of meat into the egg to lightly coat each side, let the excess drip off, and dip the meat into the crumb mixture until well coated on each side. Arrange the breaded meat on a platter.

Divide the olive oil between two nonstick skillets and heat until hot but not smoking. Arrange 4 scaloppine in each skillet so that they don't overlap and saut? over high heat for about 1 1/2 minutes on each side, or until nicely browned. Arrange on a clean platter, and keep warm in the oven.

Add the butter and onion to one of the skillets, and saut? onion over high heat for 1 minute or until slightly softened. 

Add the mushrooms and the remaining 1/2-teaspoon salt and saut? for 2 to 3 minutes, until the mushrooms are lightly browned and most of their liquid has evaporated.

Spoon the mushrooms over the scaloppine, sprinkle with the chives and lemon juice, and serve.

Makes 4 servings

Source: Jacques Pepin Fast Food My Way by Jacques Pepin 


FAMILY EGGPLANT CASSEROLE

1 lb ground beef
1 1/2 cups evaporated milk
1/2 cup grated mozzarella cheese
3 eggs
4 tablespoons all-purpose flour
Salt
4 large eggplant sliced thinly
2 tablespoons olive oil

Brown the ground beef; drain. 

Mix the milk, cheese, eggs, flour and salt.

Coat a baking pan with the olive oil. Put a layer of eggplant in the and cover with a third of the batter. Cover with the ground beef then a third of the batter. Add another layer of eggplant, add top with remaining batter. 

Bake in medium oven (350F) until it is light golden.

Serves 6

Source: an old set of recipe cards (garage sale purchase)


PAULA'S LOADED OATMEAL COOKIES

1/2 cup (1 stick) butter, softened 
1/2 cup vegetable shortening 
1 1/2 cups packed light brown sugar 
2 eggs 
1/2 cup buttermilk 
1 3/4 cups all-purpose flour 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 teaspoon baking powder 
1 teaspoon ground ginger 
1 teaspoon freshly ground nutmeg 
1 teaspoon ground cinnamon 
1/4 teaspoon ground cloves 
1/2 teaspoon allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Grease 1 or more cookie sheets. 

Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk; set aside. 

Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet.

Bake for 12 to 15 minutes

Makes 5 dozen cookies

Source: 12 Days of Cookies (Paula Deen, The Lady and Sons)


CHICKEN DIVAN SOUP WITH BROCCOLI AND GRUYERE

1 bunch fresh broccoli, divided use
1 tablespoon butter
1 medium onion, chopped
2 medium celery ribs with leaves, coarsely sliced
1/3 cup tightly packed parsley sprigs (preferably flat-leaf)
1/3 cup uncooked long-grain rice
4 cups chicken broth, divided
3/4 pound skinless, boneless chicken breast halves (about 3), cut into cubes
1 cup evaporated skimmed milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cayenne pepper
1 cup shredded Gruyere or Swiss cheese
1/4 cup grated Parmesan cheese

Separate broccoli into florets and stalks. Set aside 2 cups of the florets. Measure the remaining florets and add enough peeled and coarsely chopped stalks to equal 3 cups.

In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the 3 cups of broccoli florets and stalks, onion and celery. Cook, stirring, for 3 minutes. 

Add the parsley, rice and 2 cups of the broth. Cover and simmer over medium heat until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Puree the soup, in two batches if necessary, in a blender or food processor. Set aside.

In the same saucepan, bring the remaining 2 cups broth to a boil. Lower heat to medium, add chicken and the 2 cups broccoli florets. Simmer for 8 minutes, or until the chicken is tender and the broccoli is crisp-tender.

Stir in the milk, pureed broccoli, salt, pepper and cayenne. Cook, stirring, until heated through, 2 to 3 minutes. 

Gradually add the cheeses, stirring well after each addition, until the cheese melts. Serve immediately.

Makes 4 to 6 servings

Source: Chicken Soup by Marcie Ver Ploeg (check for it at your library)

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