A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. What a terrific one it is, too. So many great recipes and goodies to share, but I'd like to share a thought with you first...


Credits: National Parks Service

Tomorrow marks five years since the brutal terrorist attacks on the United States of America. Since then, many other attacks have been carried out by these and other maniacal terrorists, in various parts of the world. There is a movement, world-wide, for the national flag to be flown on September 11th. I would never suggest that those who live in countries other than the USA fly the American flag, but those here should. Fly your national flag tomorrow. Even if it is a small one, please show these terrorists - and the world! - that we are a united front against terror. There is no way to know if we shall witness terror on our home soil again, but if so, I believe in the words of Patrick Henry, spoken in 1775: "Give me liberty or give me death". My children and I have made a spoken pact as a family and as members of the free world, to live (and die) according to that belief. According to some of his Muslim counterparts, the only flaw in Osama bin Laden's attacks on September 11, 2001 was his failure to give the infidels (non-Muslims) the opportunity to convert to Islam. Well, he did that in his recent messages to us. Supposedly this death sentence is in accordance with their (Muslim) Quran (holy book). These times are a true test of faith for the world and may God be with us all.

Boy, oh boy! Did the fur ever fly about the newest theme topic! Whew! It's real simple: send in your ONE most favorite recipe, along with your name and city/state using this link and you're my hero. For some of our regulars, this is a daunting assignment as they have so many favorites. For those of you who never (or almost never) send in recipes, now's your chance to SHINE. Just do it. If, by chance, you simply cannot choose just ONE, then send all you choose, but identify the ONE that you want be posted in the theme issue. I will save the others for regular issues, and identify them as those you classify as "favorite". Deal? Nobody says your son, daughter, husband is not allowed to participate. Heck, one was sent in by a reader's DOG for his favorite puppy snack! Goferit!

Okay, with that out of the way, let's settle in for some great recipes, thought and laughter. There's plenty of each in today's issue. Please join me in thanking the following for their participation:

Patti, Aurora, NE
Fancy, Aurora, NE
Treva, Eastern TN
Leasa, IL
Pam, OH
Brenda, AL
Judy, MI
Larry Holmes, Ontario, Canada
Margo, CO
Luanne, FL
Angelique, TX
Tena, MO
Jean, Syracuse, NY
Shirley, WA State
Barbara, Chula Vista, CA
Ann, Montreal, Quebec, Canada
Robyn, Auckland, New Zealand

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/

"That fellow B?chameil has all the luck! I was serving breast of chicken ? la cr?me more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce." 
Duke of Escars, 17th century

B?chamel Sauce

4 tablespoons (55 gr) butter
2 oz (60 gr) flour
2 1/4 cups (500 cc) milk
salt
1 oz (30 gr) parmigiano reggiano, freshly grated
pinch of nutmeg

Place butter in a saucepan and turn the heat to low. When the butter is melted, remove the saucepan from the stove. Sift the flour into the butter a little at a time . . . . . . stirring continuously to combine them. Add the milk a little at a time. Put the saucepan back on the stove and slowly stir with a wooden spoon, until the sauce starts boiling and becomes thicker. Turn heat off. Add salt, and stir in the grated parmigiano cheese and pinch of nutmeg.

Note from Maggie: My thanks go to Patti, Fancy's neighbor, for posting for Fancy during her absence (she took a little trip but will return soon). What a neighbor!

In Memory Of 9-11-01

Shared by Treva, Eastern TN

TOGETHER 

We sat and watched in horror
As events unfolded that day
Each of us held our breath
And we all began to pray.

So many lives changed forever
We'll never be the same
Fires raging, tears flowing
The day the terrorists came.

But through it all our faith was strong
As we bowed our heads to pray
We shall stand together one and all
For there is no other way.

I have raised my flag for all to see
And my heart is filled with pride
For all the people in America
In spirit, we stand...side by side.

We rushed to help in anyway
With blood, prayers, and sweat
Volunteers came out in droves
We're not beaten yet!

We feel that we've been tested
And maybe that is true
But we passed with flying colors
Our own...Red, White and Blue!

~ Charlotte Anselmo ~

Good to know.....

Shared by Leasa, IA

Easy Deviled Eggs:

Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

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 !

WHAT SMELLS?

Shared by Pam, OH

Maxine... Don't you just love her?

Maxine took her car to her mechanic. She told him "Every time I take any of my friends out in my car, after a while there is this terrible smell !! It never happens when I am on my own."

This quite intrigued the mechanic so he said, "OK, lets go for a spin and see what the problem is". Off they went. She drove down a one-way street in the wrong direction at 70 MPH, swerving, hitting the curb on both sides of the street, narrowly missed three pedestrians in pedestrian crossings, ran several red lights, and just missed a policeman on street traffic duty. They returned to the shop and she said, "There it is now, there's that terrible smell. Can you smell it?"

"Smell it? Lady, I'm sittin' in it !!

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!

ALABAMA WHITE SAUCE

~Submitted by Brenda, AL

Hi Maggie, this is a true southern recipe from Alabama. We put this on BBQ chicken. I hope everyone enjoys it. ~Brenda

1 c Mayonnaise
1 c Apple cider vinegar
1 T Lemon juice
1 1/2 T Pepper (black); cracked
1/2 t Salt

Combine in a plastic container. Refrigerate. Brush on BBQ chicken or even baked chicken.

CHICKEN & DUMPLINGS
(crockpot)

~Submitted by Judy, MI

4 boneless/skinless chicken breasts 
2 Tbs. butter 
2 cans cream of chicken soup 
1 onion, finely diced 
baby carrots up to 1 pound 
2 (10 oz) pkgs. refrigerated biscuits cut into 6 pieces per biscuit 

Place chicken, butter, soup, onion and carrots in slow cooker and fill with water to cover all if needed. Cover; cook on HIGH for 5 to 6 hours or LOW 8 to 10 hours. 30 minutes before serving place biscuit pieces on top of chicken mixture. Cover; cook until biscuits are cooked. 


BEEF STEW WITH LEEKS & MUSHROOMS

~Submitted by Larry Holmes, Ontario, Canada

2 1/2 pounds beef shin with marrowbones
2 medium onions
6 tablespoons vegetable oil
3 garlic cloves, minced
3 leeks, well washed and cut into pieces
3 tablespoons flour
1 1/2 cups beef stock made from marrow bones
1 1/2 cups dry red wine
1/2 cup cognac
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 carrots, sliced into rounds
8 small red potatoes with skins on, washed and cut into chunks
6 onions, quartered
8 ounces mushrooms, halved
1/2 cup fresh parsley, chopped

Remove meet from marrow bones, trim excess fat and cut meat into 1 1/2-inch pieces; set aside.

Brown marrow bones in a heavy oiled pot, then add 2 1/2 cups cold water and 1 onion, chopped. Simmer for 1 to 2 hours.

In a Dutch oven, brown meat on both sides in 2 tablespoons oil, and set aside. Add 2 tablespoons oil, or as necessary, and saut? remaining onion, chopped, garlic and leeks until soft. Stir in flour, cook until it colors slightly.

Strain beef stock, and add 1 cup to the pot, along with wine, cognac, tomato pate, meat and seasonings. Simmer, covered in a 300 F oven for 1 1/2 hours. Add carrots, potatoes, quartered onions and 1/2 cup stock. Simmer for 1 hours longer or until vegetables are tender. During the lat 30 minutes saut? mushrooms in 2 tablespoons oil, and add to the pot. Skim far. Stir in parsley just before serving.

Serves 6


CHOCOLATE BLISS CARAMEL BROWNIES

~Submitted by Treva, Eastern TN

4 squares unsweetened baking chocolate
3/4 cup butter or regular margarine
2 cups sugar
4 eggs
1 cup flour
1 cup chopped pecans or walnuts
1 pkg. (14 oz) caramels, unwrapped
2 tbsp milk
1 & 1/2 cups semi-sweet chocolate chunks 

Preheat oven to 350 F. Grease a 13 x 9 inch baking dish. Line with tin foil and grease the foil. Place the chocolate squares and the butter or regular margarine in a large microwavable bowl. Microwave on HIGH for 2 minutes or until the butter is melted. Stir until the chocolate is completely melted. Add the sugar. Stir until well blended. Mix in the eggs. Add the flour. Mix well. Stir in the pecans. Spread into prepared baking dish. Bake for 30 to 35 minutes or until a wooden toothpick inserted into the center comes out with fudgy crumbs. Do Not Overbake. Place the caramels and the milk in a microwavable bowl. Microwave on High for 2 1/2 minutes. Stir after one minute. Stir until the caramels are completely melted and the mixture is smooth. Gently spread over brownies in the pan. Sprinkle with the chocolate chunks. Cool in pan on wire rack. Lift the brownies out of the pan and onto a cutting board. Cut into squares. 

Yield: about 2 dozen brownies


BAKED CHICKEN WITH PEACHES

~Submitted by Margo, CO

350* Serve 8

Terrific and sauce is great, too!

8 skinless, boneless chicken breast halves
1 c brown sugar
4 fresh peaches - peeled, pitted and sliced (used canned, sliced peaches - 1 regular size can)
1/8 tsp ground ginger
1/8 tsp ground cloves
2 TBSP fresh lemon juice

Preheat oven to 350 *.

Lightly grease a 9x13 inch baking dish.

Place chicken in prepared baking dish, and sprinkle w/1/2 cup of brown sugar.

Place peach slices over chicken, then sprinkle w/remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.

Bake for about 30 minutes in preheated oven, basting often w/juices, until chicken is cooked thru and juices run clear.

Tip: For a delicious sauce to serve over chicken and peaches, mix 1/2 TBSP cornstarch w/1/2 c cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.


CRAZY CAKE

~Submitted by Luanne, FL

Does everyone remember Crazy Cake. I found my recipe and thought, WOW, this is so good and I made one.

1-1/2 cups of flour
1 cup of sugar
3 tbs cocoa
1 tsp soda
1/2 tsp salt
6 tbs oil
1 tsp vanilla
1 tbs vinegar
1 cup water

Put all ingredients in a bowl, mix by hand or mixer--pour in a greased 8 by 8 or 9 by 9 pan. Bake at 350* for about 25 minutes. Cool and frost. There is no reason to add ingredients in any order. Recipe may be doubled for a 9 by 13 pan.


SBARRO CHICKEN FRANCESE

~Submitted by Angelique, TX

5 (5 oz. each) chicken breasts, boneless and skinless
5 eggs
3 oz. Romano cheese
1 teaspoon dried parsley
1 cup flour
pinch of white pepper
1 cup chicken stock
1/2 pound butter
juice from 2 lemons
1 1/2 cups oil (10% olive oil, 90% vegetable oil)
lemon slices and chopped fresh parsley for garnish

Pound chicken breasts flat and cut in half. Set aside.

Scramble eggs in mixing bowl. Add Romano cheese, parsley, and white pepper. Blend and set aside.

Put flour in a large shallow bowl.

In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready.

Coat both sides of a piece of chicken with flour. Dip chicken in egg mixture, making sure all flour is covered with egg. Let excess egg drip off, then place chicken in hot oil. Repeat with 4 more pieces. Fry each side of chicken until a light blond color. Remove from oil to a serving plate - keep warm.

Bring chicken stock to a light boil. Add butter, stirring continuously, until melted. Add lemon juice and cook for 1 minute while stirring continuously. Pour sauce over chicken and garnish with lemon slices and chopped fresh parsley.


OLIVE OIL BREAD

~Submitted by Tena, MO

1 package dry yeast
1/2 cup warm water
1/2 cup hot water
1/2 teaspoon honey
1 tablespoon olive oil
1 1/2 teaspoons salt
3 cups unbleached flour

Glaze:
1 egg white whisked into 1/4 cup cold water or 1/3 cup olive oil

Proof yeast in warm water. In 1/2 cup of hot water, dissolve the honey, oil, and salt. When this mixture has cooled a little and the yeast is creamy, combine the 2 liquids and then add 2 cups of the flour, mixing vigorously with a spoon for 3-4 minutes. Empty the dough out onto the worktable, add the remaining cup of flour, and knead for about 5 minutes until the dough is very firm. Let rise for 1 hour until nearly doubled. Shape dough into shapes or loaves as desired. Let rise on baking sheet for 40-50 minutes. 

Spread glaze on bread at bake at 400F for 15-20 minutes (for smaller rolls).

Source: The Village Baker


EASY PASTA SALAD FOR TWENTY

~Submitted by Jean, Syracuse, NY 

2 lbs. vermicelli pasta 
4 cucumbers, chopped 
4 tomatoes, chopped 
4 green peppers, chopped 
Italian salad dressing to taste 
McCormick Salad Supreme spice mix, to taste 

Cook pasta according to package directions; drain and rinse with cold water to chill. Drain thoroughly, then transfer to a large bowl. Add and mix in the cucumbers, tomatoes and peppers along with Italian dressing to moisten well and spice mix to taste. 

Presentation: Serve immediately, or cover and chill before serving.

Makes about 20 servings.


TACO-SEASONED CHICKEN SALAD WITH CRISPY TORTILLA TOPPING

~Submitted by Treva, Eastern TN

Prep Time: 30 min
Start to Finish: 30 min
Makes: 4 servings

Enjoy a twist on traditional chicken salad in a recipe featuring fresh Mexican flavors and crisp tortilla strips.

2 tablespoons vegetable oil
4 Old El Paso flour tortillas for soft tacos & fajitas (from 10.5-oz package), cut into thin strips
4 boneless skinless chicken breasts, cut into thin strips
1 package (1.25 oz) Old El Paso taco seasoning mix
1/4 cup water
4 cups mixed salad greens
1 medium tomato, chopped (3/4 cup)
1 small onion, chopped (about 1/3 cup)
1 can (15 oz) Green Giant black beans, drained, rinsed
1/4 cup ranch dressing
1 cup shredded cheese (4 oz)
Old El Paso Thick 'n Chunky salsa

1. In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add tortilla strips; cook 6 to 8 minutes, stirring frequently, until crisp and golden brown. Remove from skillet; set aside.

2. To same skillet, add remaining tablespoon oil and the chicken; cook and stir over medium-high heat until chicken is no longer pink in center. Stir in taco seasoning and water; cook 2 to 4 minutes, stirring frequently.

3. Meanwhile, in large bowl, gently toss salad greens, tomato, onion, beans and dressing. Spoon salad mixture onto individual serving plates.

4. Arrange chicken over salad; sprinkle with cheese and tortilla strips. Serve with salsa.


GUAM-MANIAN PUMPKIN PIE
(2 crusted)

~Submitted by Shirley, WA State

4 c. all purpose flour
2 tsp. baking powder
1/4 c. sugar
1 c. shortening
1 tsp. salt

Mix dough as for piecrust, adding ice water to make a stiff dough for rolling out. Divide dough in half. Roll out first half to fit a 9 X 13 pan.

Filling:
5 c grated raw pumpkin
2 c. sugar caramelized with 2 tbl. water in fry pan. Watch close as it burns easily. Stir!!!
2 1/2 tsp. cinnamon

Caramelize the sugar and add the pumpkin and cinnamon. Stir and spread over bottom crust. Dot with butter.

Roll out top crust and cover . Seal edges by pinching around. Cut slits to let steam escape.

Bake 400F degrees for 40-45 minutes or till golden.

This is more like a cookie to me than a pie but it is good.


SCALLOPS WITH TOMATO AND SHALLOTS

~Submitted by Barbara, Chula Vista, CA

4 to 6 servings.

2 pounds sea scallops
Salt and freshly ground pepper to taste
1/2 cup flour
3 tablespoons olive oil
2 tablespoons butter
1 1/4 cups zucchini cut into 1/2 inch cubes
1/3 cup finely chopped shallots
3/4 cup peeled, seeded tomato cut into 1/2 inch cubes
1 tablespoon lemon juice

Place the scallops in a flat dish large enough to hold them without crowding. Sprinkle the scallops with salt and pepper. Dredge the scallops in flour and shake off excess.

Heat the oil and butter in a heavy skillet. The skillet must be large enough to hold the scallops without crowding; the pieces when added should not touch. Or cook the scallops in two batches.

When the oil is hot, add the scallops and cook, shaking the skillet and stirring, until they start to take on color, 4 minutes or less. Add the zucchini pieces and shallots and cook, stirring, 1 minute longer. Add the tomatoes and stir. Add salt and pepper and lemon juice. Cook, stirring, about 15 seconds and serve.

Source: The New York Times 1990


CREAMY LEMON CHEESECAKE

~Submitted by Angelique, TX

Ingredients:
1 pkg. Duncan Hines pudding Lemon cake mix
3 x Eggs, divided
1/3 cup Oil
16 oz Cream cheese, softened
8 oz Dairy sour cream
1/2 cup Sugar

Method:
Measure 1 cup dry cake mix; set aside. Combine remaining mix with 1 egg and 1/3 c. oil. Press in the bottom of a 9x13-inch pan. Bake at 350F for 10 minutes.

Meanwhile, combine reserved mix, 2 eggs, cream cheese and sour cream. Beat at Low speed for 2 minutes. Spread over crust. Bake at 350F about 35 minutes longer. Cool. Serve with whipped cream

Source: food-down-under


LIP SMACKIN' CHICKEN

~Submitted by Ann, Montreal, Quebec, Canada

1 onion, sliced
4 skinless, boneless chicken breasts
2 Tbsp. Kitchen Bouquet
2 Tbsp. butter
12 small new red potatoes, scrubbed and quartered
2 cloves garlic, chopped
1 bay leaf
3 Tbsp. flour
1 can chicken broth
Salt and pepper to taste

Preheat oven to 350 degrees. Place sliced onion in an ungreased roasting pan. Brush the chicken with the Kitchen Bouquet and season with salt and pepper. Place in pan over onions. Dot the chicken with the butter. Place potatoes, bay leaf, and garlic around chicken. Cover with foil, and roast for 15 minutes. Uncover the roasting pan and baste chicken and potatoes. Continue roasting until potatoes are tender and chicken is golden, about 15 to 20 minutes.

Remove chicken, potatoes, and the onions from the pan and keep warm.

Pour off all but 3 Tbsp. of the drippings. Heat a burner and place the roasting pan over it. Add the flour and whisk until the mixture is golden, about 3 minutes. Add the broth; continue cooking and stirring until the sauce is smooth. Season to taste; let sauce simmer another 4 minutes.

Return the chicken to the pan and coat with the gravy. Serve the chicken with the potatoes and onions.

*Note* The potatoes may take longer to cook than the chicken. I removed the chicken when it was done and continued to cook the potatoes, another 10 to 15 minutes.


CHOCOLATE POUND CAKE

~Submitted by Brenda, AL

I can't remember where I got this recipe. It is a chocolate pound cake. Made it yesterday, very good. Don't need frosting.

4 eggs
1 cup butter
2 cups sugar
1 cup semi sweet chocolate chips
1/2 cup hot water
1 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350F.

Separate the eggs and beat the whites until stiff and set aside.

In large bowl, cream butter and sugar. Melt the chocolate in the water. Add eggs to sugar then melted chocolate, buttermilk and vanilla. Beat well.

Sift flour, soda and salt. Add to chocolate mixture, beat well. Fold in egg whites 1/3 at a time. Fold gently but thoroughly.

Put into greased and floured tube pan. Bake 1 hour or until toothpick comes out clean. Let cool on rack.


CARAMEL CAKE AND ICING

~Submitted by Treva, Eastern TN

Cream Caramel Cake

2 sticks butter, softened
3 cups sugar
6 eggs
2 & 2/3 cups all purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
one 8-ounce carton sour cream
1 Tablespoon Vanilla

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs one at a time. Sift flour, baking soda and salt together. Alternating, add flour and sour cream to butter mixture. Add vanilla. Pour into three 9-inch prepared pans. Bake for 25 - 35 minutes or until tested done. Remove from oven and cool on racks for 10 minutes, then remove from pan for complete cooling.

Frosting:
1/2 stick butter
2 cups light brown sugar
1/2 cup evaporated milk
1/2 teaspoon vanilla
4 cups 10X confectioners' sugar

Melt butter; add brown sugar and milk. Cook 2 minutes over medium heat, stirring constantly. Remove from heat and add vanilla. Pour over confectioners' sugar and beat until smooth. Let cool slightly, then frost.


WALNUT BANANA LOAF

~Submitted by Robyn, Auckland, New Zealand 

125g butter 
250ml soft brown sugar
3 eggs
4 ripe bananas, mashed
500ml flour
1 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
80ml water
60g walnut pieces
1/2 teaspoon cinnamon
sugar (optional) 

Pre-heat oven to 160C.

Spray a medium (25cm x 12cm x 8cm), microwave-proof loaf tin with non-stick spray. Or if cooking in the oven spray an ovenproof loaf tin. Line bottom of pan with paper towels. 

Beat the butter until light and creamy. Add small quantities of sugar at a time while beating continuously. Add eggs one by one, beating well after each addition. Add mashed banana and mix. Dissolve bicarbonate of soda in the water and add to butter mixture. 

Sift in the flour and baking powder and fold into the mixture, finally lightly mixing in the walnuts and cinnamon. 

MICROWAVE: Pour batter into the tin and place in the microwave oven on an upturned saucer. Microwave 12-14 minutes on 70% power (medium high) or until loaf has shrunk slightly from the sides of the tin. Leave in the tin for about 5 minutes before turning out on to a wire rack to cool. 

OVEN: Pour the batter into the tin and bake for 40 minutes or until cooked through. Turn out on to a wire rack to cool completely. 

Remove the paper towels and sprinkle with a little sugar if preferred. Slice and serve with butter.


DRIED FRUIT POACHED IN PORT AND SPICES

~Submitted by Larry Holmes, Ontario, Canada

NOTE: Has the availability of fresh fruit all year round put an end to the old-fashioned practice of poaching dried fruit during the winter months? If it has, too bad! A recent study in Rome suggests that dried fruit is a wonderful heart supporter, reducing circulatory risks and polishing artery linings! And the variety of dried fruits available today provides a wide choice for the budding poacher. Here’s one recipe: (all the fruits are dried)

12 prunes
8 figs
4 apricot/peach halves
4 pear halves
3 pieces of candied ginger
1 clove
5 allspice berries
5 peppercorns
1 star anise
1 inch-long cinnamon stick
1 cup port

Combine all ingredients in a medium-size saucepan, and bring to a boil. Turn heat to very low and cover. Cook about 30 minutes aat which point most of the port will have been absorbed.

If the fruit is tender, it’s done. If not, add 1/2 cup water, bring to a boil again, cover and cook 15 minutes longer. Repeat once more if necessary.

Remove the fruit with a slotted spoon, then strain to remove the spices. Serve a portion of the fruit warm, cold or at room temperature with a spoonful or two of its juice and, if you like, a bit of sweet or sour cream, yogurt or creme fraiche.

Makes 4 servings.


CREAM PUFF CAKE

~Submitted by Angelique, TX

Ingredients:
1 cup Water
1 stk margarine
1 cup Flour
4 x Eggs
2 sm boxes instant vanilla pudding
1 pkt 8 oz cream cheese, softened
3 cup Milk
1 lrg Tub Cool Whip
1 can Chocolate syrup

Method:
Bring the water and margarine to boil. Add 1 cup flour and eggs after you remove pan from heat. Mix well and spread into a 9X13" pan. Bake at 350F for 30 to 35 minutes. Let cool.

Mix 2 boxes pudding, 8 oz. cream cheese and 3 cups milk until well mixed.

Spread over cream puff layer. Let set in refrigerator until set. Before serving cover with Cool Whip and drizzle chocolate syrup over the top.

Makes 12 servings.

Source: food-down-under


TEX-MEX STEW

~Submitted by Brenda, AL

I know it is hot for stew but you can save this for when it is chilly out.

1 1/2 pounds lean ground beef
1 cup frozen chopped green & red peppers
15 1/2 oz can black beans, drained and rinsed
11 oz can corn nibblets, drained
4 1/4 oz jar diced green chilies
1 packet onion soup mix
2 1/4 cups water
1 Tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 cup water
2 Tablespoons all-purpose flour

Brown meat in 5 to 6 quart deep pot over medium heat about 5 minutes. Add rest of ingredients except the 1/4 cup water and flour. Simmer covered 10 minutes. Stir the 1/4 cup water and flour in a small cup until smooth. Stir into stew. Cook until thickened.

WATERMELON SHERBET

~Submitted by Treva, Eastern TN

5 cups watermelon; seeded & cubed 
3/4 cups sugar 
1 tablespoon lemon juice 
1 envelope unflavored gelatin 
1/4 cup water 
12 ounces evaporated skim milk 

Combine first 3 ingredients; cover and chill 30 minutes. 

Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside. Sprinkle gelatin over water in a small sauce pan; let stand 1 minute. Cook over medium heat, stirring until gelatin dissolves; remove from heat. Combine watermelon mixture, gelatin and milk. Pour into freezer container of a 5-quart hand-turned or electric freezer. Freeze mixture according to manufacturer's instructions. 

Yield: 9 Servings


VEGETABLE LASAGNA

~Submitted by Jean, Syracuse, NY

Ingredients:

9 cooked lasagna noodles (may substitute no-cook noodles)

Sauce
1 T olive oil
2 cups fresh mushrooms
1 cup fresh zucchini squash
1/2 cup onion
1 tsp. Roasted garlic or fresh chopped
1/2 cup fresh spinach, chopped
4 cups fresh tomatoes, chopped
1 6 oz can low-sodium tomato paste
1/4 cup fresh basil
1/4 cup fresh oregano
1/2 cup bran cereal

Cheese
1/4 cup stravecchio Parmesan cheese
2 cups cottage cheese
egg substitute
3 cups low-fat mozzarella

Heat skillet, saut? onion, add mushrooms, garlic, squash and spinach. Saut? 7 minutes until tender. Set aside. Heat tomatoes (until tender), add bran cereal, paste, basil and oregano. Reduce to sauce consistency, set aside. Mix ? cup stravecchio parmesan, cottage cheese, egg substitute. On the bottom of the pan, spread half the sauce mix, top with three noodles, then spread on a third of the vegetable mix, a third of the cheese mix, a third of the remaining sauce. Repeat layers. Top with mozzarella and the remaining Parmesan. Bake 40 minutes until bubbly and heated through. (If using no-cook noodles, cover with foil and cook 65 minutes.)

Nutritional Analysis:
Calories – 310
Total Fat – 7.3 g.
Saturated Fat – 1 g.
Sodium – 560 mg.
Cholesterol – 22 mg.


STRAWBERRY YOGURT CAKE

~Submitted by Treva, Eastern TN

A weight watchers recipe!!! 

24 pieces - 2 points each piece

Cake:
1 package white cake mix
3/4 cup water
1 cup applesauce
3 egg whites
1 - 6 oz container lite strawberry yogurt*

Mix ingredients, put into 9x13 pan and back 350 degrees for 25-30 minutes.

Frosting:
8 oz container fat free cool whip
1-6 oz container lite strawberry yogurt*

Mix together and frost cake when cooled.

*Any flavor of yogurt will work

CHICKEN AND ASPARAGUS STIR-FRY

~Submitted by Jean, Syracuse, NY

1 cup uncooked rice
2 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch-wide strips
2 medium red bell peppers, cut into thin strips
1/2 pound fresh asparagus,* cut diagonally into 
1-inch pieces
1/2 cup bottled stir-fry sauce

Cook rice according to package directions. Keep hot. Heat oil in wok or large skillet over medium-high heat until hot. Stir-fry chicken 3 to 4 minutes or until chicken is no longer pink in center.

Stir in bell peppers and asparagus; reduce heat to medium. Cover and cook 2 minutes or until vegetables are crisp-tender, stirring once or twice. Stir in sauce. Serve immediately with rice.

*For stir-frying, select thin stalks of asparagus and cut them on the diagonal--they will cook more quickly.

Prep and Cook Time 18 minutes

Nutrients per Serving:
Calories 416
% calories from fat 22%
Total Fat 11 g
Sat. Fat 2 g
Protein 31 g
Carbohydrates 48 g
Cholesterol 69 mg
Sodium 1128 mg
Dietary Fiber 2 g

Dietary exchanges:
2-1/2 Starch
3 Meat
2 Vegetable

Makes 4 servings.



MEDITERRANEAN CHICKEN STEW

~Submitted by Treva, Eastern TN

You don't need to have diabetes to enjoy this recipe for Chicken Stew! It is... what's the word... delightful. Let's do it!

vegetable cooking spray 
2 whole bone-in chicken breasts, 2 pounds total, skinned and cut into quarters 
2 medium onions, 12 ounces total, sliced 
2 large garlic cloves, minced 
1 yellow or red bell pepper, 6 ounces seeded and chopped 
1 teaspoon turmeric 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground ginger 
2 pounds sweet potatoes, peeled and cut into cubes 
1 (14 1/2-ounce) can no salt added diced tomatoes, drained 
2 tablespoons golden raisins 
2 cups fat-free low-sodium canned chicken broth 

Lightly spray a covered nonstick pot with cooking spray. Add the chicken and brown over high heat for 2 minutes, turning chicken once. Lower the heat and transfer the chicken to a plate. Set aside. 

Add all remaining ingredients to the pot except the reserved chicken pieces. Bring to a simmer and cook for 2 minutes. 

Return the chicken to the pot, cover, and simmer for 30 to 40 minutes, until the chicken is barely falling off the bones. 

Divide the sweet potatoes and chicken between 4 shallow soup plates. Raise the heat under the pot and reduce the sauce for 2 minutes, stirring constantly. Pour some of the mixture over each serving; serve at once. 

4 Servings 
Per serving: 429 calories (10% calories from fat), 39 g protein, 5 g total fat (1.3 g saturated fat), 58 g carbohydrate, 8 g dietary fiber, 90 mg cholesterol, 132 mg sodium 
Exchanges: 4 lean meat, 3 carbohydrate (3 bread/starch), 3 vegetable


RAISIN CHEESE TOAST

~Submitted by Jean, Syracuse, NY

1/4 cup cottage cheese, low-fat 
1 packet artificial sweetener (Equal) 
1/4 teaspoon maple extract 
1 dash nutmeg or cinnamon (ground) 
1 slice raisin bread, whole wheat, toasted 

1. Combine the first 4 ingredients and spread on bread.

2. Place bread on foil or broiler pan and broil 6 inches from heat until cheese is hot and bubbly. Or use the toaster oven for the same result.

Variations
1. Use 1/2 English muffin instead of bread.

2. Substitute 2 tablespoons unsweetened orange juice and 1/2 teaspoon grated orange zest for maple extract and spices.

3. Omit maple extract, use 1/8 teaspoon ground cinnamon, and top with 1/2 banana, 1 peach, or 1 apple, sliced. Then broil as above.

Food exchanges per serving: 1 BREAD, 1 medium-fat MEAT
Food exchanges of Variation 2 per serving: (exchanges unaffected)
Food exchanges of Variation 3 per serving: 1 BREAD, 1 FRUIT, 1 medium-fat MEAT

MOZZARELLA MUSHROOM CHICKEN

~Submitted by Treva, Eastern TN

"A dinner for two featuring pan-cooked chicken breasts topped with saut?ed mushrooms and melted cheese."

Yield: 2 servings.

3 tablespoons olive oil
2 skinless, boneless chicken breast halves
1 tablespoon garlic powder
1 clove garlic, minced
6 fresh mushrooms, sliced
2 cups shredded mozzarella cheese

1. Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.

2. Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.



APRICOT-AND-ALMOND-STUFFED STEAK

~Submitted by Jean, Syracuse, NY

Start to Finish: 30 minutes

Ingredients 

1 8-ounce beef top loin steak, cut 1 to 1-1/2 inches thick 
1/8 teaspoon pepper 
4 dried apricot halves or 2 dried peach halves, finely snipped 
1 tablespoon toasted sliced almonds 
1/3 cup apricot or peach nectar or orange juice 
4 dried apricot halves or dried peach halves, finely snipped 
1 tablespoon thinly sliced green onion 
1/2 teaspoon cornstarch 
1/2 teaspoon instant chicken bouillon granules 
1/8 teaspoon pepper 
1 tablespoon toasted sliced almonds (optional) 

Directions 

1. Make a pocket in the steak by cutting a deep horizontal slit. Sprinkle with 1/8 teaspoon pepper on the cut surfaces of the pocket. Spoon the 4 apricots or peaches and 1 tablespoon almonds into the pocket. If necessary, secure opening of pocket with a wooden toothpick.

2. To broil, place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 13 to 17 minutes for medium, or 18 to 22 minutes for well-done.) 

3. Or, to grill, place steak on the rack of an uncovered grill. Grill directly over medium-hot coals to desired doneness, turning once. (Allow 8 to 12 minutes for rare, 12 to 15 minutes for medium, or 16 to 20 minutes for well-done.) 

4. Meanwhile, for sauce, in a small saucepan combine the apricot nectar, peach nectar, or orange juice; 4 apricots or peaches green onion; cornstarch; bouillon granules; and 1/8 teaspoon pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.

5. To serve, cut steak in half. Transfer each half of the steak to an individual plate. Pour sauce over the steak. If desired, sprinkle with 1 tablespoon almonds. Makes 2 servings. 

Menu Idea: Drizzle whole green beans or asparagus spears with melted Mustard-Sage Butter or Sesame Butter and serve red grapes to complete your meal. 

Makes 2 servings
Nutritional Information 
Nutritional facts per serving
calories: 251, total fat: 9g, saturated fat: 3g, cholesterol: 65mg, sodium: 286mg, carbohydrate: 16g, protein: 26g

ROQUEFORT-STUFFED PORK CHOPS

Note from Maggie: I like to serve Stewed Apples with this (recipe follows). The seasonings used here are perfect also for using chicken breasts in place of pork chops. I think I'll try that next.

4 1-inch-thick pork rib chops or boneless pork loin chops 
3 tablespoons butter 
1 1/2 cups small cubes of French bread
1 cup chopped mushrooms
2 tablespoons minced onion 
1/2 teaspoon dried rosemary, finely crumbled 
1/2 cup crumbled Roquefort cheese or blue cheese (about 2 oz)

1. Preheat oven to 350F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing. 

2. Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and saut? until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and saut? until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 min. 

3. Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper. 

4. Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; saut? until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 min. 

Serves 4

Source: Washington State Wine Club


STEWED APPLES

6 large apples, Granny Smith or other good cooking apples
1 tablespoon lemon juice
4 tablespoons butter
1 tablespoon cornstarch
1/2 cup cold water
6 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
dash nutmeg

Peel the apples; core and slice into thin slices. Toss with lemon juice as you add slices to a bowl to keep them from turning brown.

In a large saucepan or skillet, melt the butter; add apple slices and saut? over medium heat, stirring constantly, for about 6 to 10 minutes or until tender and just beginning to change color.

Combine cornstarch and water; stir into the apples. 

Gently stir in the brown sugar and spices. Bring to a simmer; reduce heat and simmer for about 3 to 5 minutes, stirring a few times. Serve warm.

Note: May be served as a dessert with vanilla ice cream or a dollop of whipped cream.

Serves 6.


EGGPLANT PARMESAN

This is a perfect meatless entree accompanied by buttered pasta. I usually add a salad and bread, delicioso!

3 medium eggplants
2-3 T olive oil
4 garlic cloves, minced
5 T minced parsley
1 c tomato sauce
1 c freshly grated Parmesan
Salt & pepper to taste

Peel the eggplants and cut them into disks 1/4" thick. Broil them on both sides until browned.

Preheat the oven to 350 degrees. Oil generously a 9"x15" baking dish.

Place a layer of the eggplant slices in the baking dish. Drizzle with 1 tablespoon of olive oil, or more if you wish. Combine the garlic and parsley and sprinkle half the mixture over the eggplant. Spread a thin layer of tomato sauce evenly over the eggplant and sprinkle on top 1/2 cup of Parmesan. Season with salt and pepper. Repeat the process, ending with the Parmesan. Bake in the oven for 20 to 25 minutes, until the Parmesan begins to brown. Allow to cool for 5 minutes before serving. 

Serves 4 to 6.


MONSTER CHOCOLATE-CHIP COOKIES

Makes 3 dozen
Prep 15 mins.
Bake 12 mins. per batch
Cool 2 minutes

1 1/4 cups butter, softened
1 1/4 cups firmly packed dark brown sugar
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3 cups uncooked quick-cooking oats
2 cups (12 ounces) semisweet chocolate chunks
1 cup coarsely chopped pecans

Preheat oven to 375.

In a large mixing bowl, beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add eggs and vanilla, beating well.

In a separate bowl, combine flour, baking soda, and salt; gradually add to butter mixture, beating until blended. Stir in oats, chocolate chunks, and pecans.

Drop batter by 1/4 cupfuls onto lightly greased baking sheets.

Bake for 10 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool completely.

Source: I copied this from a magazine article; don't recall which magazine, though. Got a great recipe while waiting for an appointment, no doubt.

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