A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. This issue was a lot of fun to put together and I believe you will enjoy it.

The A to Z Recipes QT Discussion Forum has become quite a nice place to meet new people. As a matter of fact, some of us are going a step further, and plan to meet, face to face, in Frankenmuth, Michigan sometime in early Fall of 2007. If you'd like to meet with us during our "Northern Escape", please join in the fun by visiting the QT. We were all so sad when the old QT had to be disbanded. The new one is better than ever! Join us, won't you? There's no logging on, signing in (or up). Just click on the link and read at your leisure. You can add a comment by simply clicking on the "Post a new message" button. See you there!

Just as a reminder:
If you haven't sent in your ONE most favorite recipe for this month's theme of YOUR FAVORITE RECIPE, you really should. Let's face it... you get hundreds of recipes from others here each month. Why not be a trooper and share your one most favorite recipe with them? I am thanking you in advance, as I just know you will! Oh... please visit the Monthly Theme section to read all about it (and don't forget to include who you are and what city/state you call home).

Certainly you've heard me say this before, but today's issue represents exactly what I believe a recipe ezine should. It contains something to make you think, laugh, and want to cook. The following folks helped me make it possible:

Patti, Aurora, NE
Fancy, Aurora, NE
Treva, Eastern TN
Carol, Upstate NY
Leasa, IA
Tia, Nova Scotia, Canada
Angelique, TX
Robyn, Auckland, New Zealand
Jean, Syracuse, NY
Brenda, AL
Ann, FL
Ann, Montreal, Quebec, Canada
Barbara, Chula Vista, CA
Larry Holmes, Ontario, Canada
Shirley, WA State
Joan, Savona, B. C.
Johnny, LA

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/

“As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U is the proper time for chocolate.” 
Sandra Boynton, Chocolate: The Consuming Passion

Special thanks go out to Patti in Aurora, NE for posting Fancy's column in her absence.

WAYS TO REDUCE STRESS

Shared with me by Treva, Eastern TN

An Angel says, "Never borrow from the future. If you worry about what may happen tomorrow and it doesn't happen, you have worried in vain. Even if it does happen, you have to worry twice." 

1. Pray. 
2. Go to bed on time. 
3. Get up on time so you can start the day unrushed. 
4. Say No to projects that won't fit into your time schedule or that will compromise your mental health. 
5. Delegate tasks to capable others. 
6. Simplify and unclutter your life. 
7. Less is more. (Although one is often not enough, two are often too many.) 
8. Allow extra time to do things and to get to places. 
9. Pace yourself. Spread out big changes and difficult projects over time; don't lump the hard things all together. 
10. Take one day at a time. 
11. Separate worries from concerns. If a situation is a concern, find out what God would have you do and let go of the anxiety. If you can't do anything about a situation, forget it. 
12. Live within your budget; don't use credit cards for ordinary purchases. 
13. Have backups; an extra car key in your wallet, an extra house key buried in the garden, extra stamps, etc. 
14. K.M.S. (Keep Mouth Shut). This single piece of advice can prevent an enormous amount of trouble. 
15. Do something for the Kid in You everyday. 
16. Carry a Bible with you to read while waiting in line. 
17. Get enough rest. 
18. Eat right. 
19. Get organized so everything has its place. 
20. Listen to a tape while driving that can help improve your quality of life. 
21. Write down thoughts and inspirations. 
22. Every day, find time to be alone. 
23. Having problems? Talk to God on the spot. Try to nip small problems in the bud. Don't wait until it's time to go to bed to try and pray. 
24. Make friends with Godly people. 
25. Keep a folder of favorite scriptures on hand. 
26. Remember that the shortest bridge between despair and hope is often a good "Thank you Jesus." 
27. Laugh. 
28. Laugh some more! 
29. Take your work seriously, but not yourself at all. 
30. Develop a forgiving attitude (most people are doing the best they can). 
31. Be kind to unkind people (they probably need it the most). 
32. Sit on your ego. 
33. Talk less; listen more. 
34. Slow down. 
35. Remind yourself that you are not the general manager of the universe. 
36. Every night before bed, think of one thing you're grateful for that you've never been grateful for before. 

GOD HAS A WAY OF TURNING THINGS AROUND FOR YOU.

"If God is for us, who can be against us?" (Romans 8:31)

From the A2Z QT Discussion Forum comes this handy tool.

Shared by Carol, Upstate NY

Does every one know how to do the ° sign???

With your left hand, depress the Alt key, tap out 2 4 8 on your number pad...voila! ° This won't work using the numbers at the top of your keyboard....

(As you can see from the next submission, this tip is a real winner to some folks!)



Helpful Tidbits

Shared by Leasa, IA

° ° ° Isn't it funny how just one simple thing can make a person tickled to death??

As promised, here is a little tidbit I found.. not sure if I sent this or not, but I did this 2 days ago. I had bananas on the counter, and got a little ripe, consequently, dang fruit flies.

I put about 1/2 inch apple cider vinegar in a small plastic cup with a few drops of liquid dishwashing liquid and set it next to the bananas. It took a couple days, but fruit flies are almost non-existent. 

For all the peanut butter lovers - wipe on a doll's face to remove ink, spread some on those sticky price labels, rub off.

These hints are TNT!!

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 !

DEFINITIONS ONLY PARENTS UNDERSTAND

AIRPLANE: What Mom impersonates to get a one-year-old to eat strained beets.

ALIEN: What Mom would suspect had invaded her house if she spotted a child-sized creature cleaning up after itself.

AMNESIA: Condition that enables a woman who has gone through labor to make love again.

APPLE: Nutritious lunchtime dessert which children will trade for cupcakes.

BABY: 
1. Dad, when he gets a cold. 
2. Mom's youngest child, even if he's 42.

BATHROOM: A room used by the entire family, believed by all except Mom to be self-cleaning.

BECAUSE: Mom's reasons for having kids do things which can't be explained logically.

CARPET: Expensive floor covering used to catch spills and clean mud off shoes.

CAR POOL: Complicated system of transportation where Mom always winds up going the farthest with the biggest bunch of kids who have had the most sugar.

CHINA: Legendary nation reportedly populated by children who love leftover vegetables.

COOK:
1. Act of preparing food for consumption. 
2. Mom's other name.

COUCH POTATO: What Mom finds under the sofa cushions after the kids eat dinner.

DRINKING GLASS: Any carton or bottle left open in the fridge.

DUMBWAITER: One who asks if the kids would care to order dessert.

DUST: Insidious interloping particles of evil that turn a home into a battle zone.

DUST RAGS: See "DAD'S UNDERWEAR."

EAR: A place where kids store dirt.

EAT: What kids do between meals, but not at them.

EMPTY NEST: See "WISHFUL THINKING."

ENERGY: Element of vitality kids always have an oversupply of until asked to do something.

"EXCUSE ME": One of Mom's favorite phrases, reportedly used in past times by children.

EYE: The highly susceptible optic organ which, according to Mom, can be "put out" by anything from a suction-arrow to a carelessly-handled butter knife.

FABLE: A story told by a teenager arriving home after curfew.

FAMILY PLANNING: The art of spacing your children the proper distance apart to keep you on the edge of financial disaster.

FEEDBACK: The inevitable result when the baby doesn't appreciate the strained carrots.

FOOD: The response Mom usually gives in answer to the question "What's for dinner tonight?" See "SARCASM."

FROZEN: 
1. A type of food. 
2. How Hell will be the day Mom lets her daughter date an older guy with a motorcycle.

FULL NAME: What Mom calls her child when she's mad at him.

GARBAGE: A collection of refuse items, the taking out of which Mom assigns to a different family member each week, then winds up doing herself.

GENIUSES: Amazingly, all of Mom's kids.

GRANDPARENTS: The people who think your children are wonderful even though they're sure you're not raising them right.

GUM: Adhesive for the hair.

HAMPER: A wicker container with a lid, usually surrounded by, but not containing, dirty clothing.

HANDI-WIPES: Pants, shirtsleeves, drapes, etc.

HANDS: Body appendages which must be scrubbed raw with volcanic soap and sterilized in boiling water immediately prior to consumption of the evening meal.

HEARSAY: What toddlers do when anyone mutters a dirty word.

HINDSIGHT: What Mom experiences from changing too many diapers.

HOMEMADE BREAD: An object of fiction like the Fountain of Youth and the Golden Fleece.

ICE: Cubes of frozen water which would be found in small plastic tray if kids or husbands ever filled the darn things instead of putting them back in the freezer empty.

IMPREGNABLE: A woman whose memory of labor is still vivid.

INDEPENDENT: How we want our children to be as long as they do everything we say.

INSIDE: That place that will suddenly look attractive to kids once Mom has spent a minimum of half an hour getting them ready to go outside.

"I SAID SO": Reason enough, according to Mom.

JACKPOT: When all the kids stay at friends' homes for the night.

JEANS: Pants which, according to kids, are appropriate for just about any occasion, including church and funerals.

"JEEEEEEEEZ!": Slang for "Gee Mom, isn't there anything else you can do to embarrass me in front of my friends?"

JOY RIDE: Going somewhere without the kids.

JUNK: Dad's stuff.

KETCHUP: The sea of tomato-based goop kids use to drown the dish that Mom spent hours cooking and years perfecting to get the seasoning just right.

KISS: Mom medicine.

LAKE: Large body of water into which a kid will jump should his friends do so.

LEMONADE STAND: Complicated business venture where Mom buys powdered mix, sugar, lemons, and paper cups, and sets up a table, chairs, pitchers and ice for kids who sit there for three to six minutes and net a profit of 15 cents.

LIE: An "exaggeration" Mom uses to transform her child's papier- m?ch?' volcano science project into a Nobel Prize-winning experiment and a full-ride scholarship to Harvard.

LOSERS: See "KIDS' FRIENDS"

MAKEUP: Lipstick, eyeliner, blush, etc. which ironically make Mom look better while making her young daughter look "like a tramp."

MAYBE: No.

MILK: A healthful beverage which kids will gladly drink once it's turned into junk food by the addition of sugar and cocoa.

"MOMMMMMMM!": The cry of a child on another floor who wants something.

MUSH:
1. What a kid loves to do with a plateful of food. 
2. Main element of Mom's favorite movies.

NAILS: A hard covering on the end of the finger, which Mom can never have a full set of due to pitching for batting practice, opening stubborn modeling clay lids and removing heat ducts to retrieve army men and/or doll clothing.

OCEAN: What the bathroom floor looks like after bath night for kids, assorted pets, two or three full-sized towels and several dozen toy boats, cars and animals.

OPEN: The position of children's mouths when they eat in front of company.

OVERSTUFFED RECLINER: Mom's nickname for Dad.

OW: The first word spoken by children with older siblings.

PANIC: What a mother goes through when the darn wind-up swing stops.

PENITENTIARY: Where children who don't eat their vegetables or clean their rooms eventually end up, according to Mom.

PETS: Small, furry creatures which follow kids home so Mom will have someone else to clean up after.

PIANO: A large, expensive musical instrument which, after thousands of dollars worth of lessons and constant harping by Mom, kids will refuse to play in front of company.

PUDDLE: a small body of water that draws other small bodies wearing new shoes into it.

PURSE: A handbag in which Mom carries the checkbook and keys she can never find because they're buried under tissues, gum wrappers, a plastic container full of cereal, toys from a fast-food restaurant, a teddy bear, a football, wallpaper samples, a grocery list and several outdated coupons.

QUIET: A state of household serenity which occurs before the birth of the first child and occurs again after the last child has left for college.

RAINCOAT: Article of clothing Mom bought to keep a child dry and warm, rendered ineffective because it's in the bottom of a locker stuffed in a book bag or because the child refuses to wear "the geeky thing."

REFRIGERATOR: Combination art gallery and air-conditioner for the kitchen.

ROOM MOTHER: A position of great honor and responsibility bestowed on a mom who inadvertently misses a PTA meeting.

SCHOOL PLAY: Sadistic ritual in which adults derive pleasure from watching offspring stumble through coarse re-enactment of famous historic events.

SCREAMING: Home P.A. system.

SHOW OFF: A child who is more talented than yours.

SNOWSUITS: Warm, padded outer garments that, when completely zipped and snapped perform two important functions: Protecting children from the cold, and reminding them that they have to go to the bathroom.

SOAP: A cleaning agent Mom puts on the sink on the off-chance one of her kids will accidentally grab it while reaching for the towel.

SPIT: All-purpose cleaning fluid especially good on kids' faces.

SPOILED ROTTEN: What the kids become after as little as 15 minutes with Grandma.

STERILIZE: What you do to your first baby's pacifier by boiling it and to your last baby's pacifier by blowing on it.

SWEATER: Magically charmed article of clothing that can ward away colds and even pneumonia.

SUNDAY BEST: Attractive, expensive children's clothing made of a fabric which attracts melted chocolate and grape juice.

TEACHER CONFERENCE: A meeting between Mom and that person who has yet to understand her child's "special needs."

TERRIBLE TWO'S: Having both kids at home all summer.

"THAT WAY": How kids shouldn't look at moms if they know what's good for them. Also applies to how they talk.

TOP BUNK: Where you should never put a child wearing Superman jammies.

TOWELS: See "FLOOR COVERINGS."

TRAMP: A woman with two kids and no stretch marks.

TROUBLE: Area of nonspecific space a child can always be sure to be in.

TWO-MINUTE WARNING: When the baby's face turns red and she begins to make those familiar grunting noises.

UMPTEENTH: Highly conservative estimate of the number of times Mom must instruct her offspring to do something before it actually gets done.

UNDERWEAR: An article of clothing, the cleanliness of which ensures the wearer will never have an accident.

UTOPIA: See "BUBBLE BATH."

VACATION: Where you take the family to get away from it all, only to find it there, too.

VERBAL: When a toddler is able to whine in words.

VITAMINS: Tiny facsimiles of cave people Mom forces you to swallow each morning as part of her sinister plot to have you grow up to be "Just like Daddy."

WALLS: Complete set of drawing paper for kids that comes with every room.

WASHING MACHINE: Household appliance used to clean jeans, permanent ink markers, loose change, homework, tissues and wads of gum.

"WHEN YOU FATHER GETS HOME": Standard measurement of time between crime and punishment.

WHODUNIT: None of the kids that live in your house.

XOXOXOXO: Mom salutation guaranteed to make the already embarrassing note in a kid's lunch box even more mortifying.

XYLOPHONE: Small toy musical instrument often given as gifts to children who show their appreciation by playing the stupid thing constantly, over and over, all day long! See also "DRUMS."

YARD SALE: Heart-wrenching emotional process wherein Mom plans to sell kids' outdated toys and clothing that she decides at the last minute are treasured mementos she can't bear to part with.

"YIPPEE!": What Mom would jump up and shout if the school year was changed to 12 months. See also "YAHOO!"

ZILLION: Amount of times Mom must have gone to the supermarket already this week.

ZUCCHINI: Vegetable which can be baked, boiled, fried or steamed before kids refuse to eat it.

Source: http://www.nanceestar.com/KidsDefs4Parents.html

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!

HARRIS RANCH PECAN DROP COOKIES

~Submitted by Maggie, TX

These come from the the Harris Ranch - near Coalinga, California, on I-5 at the 198 intersection.

2/3 cup egg whites 
1 tsp. cream of tartar
1 3/4 cups firmly packed brown sugar
1/8 tsp. salt
3 Tbsp. vanilla
2 1/4 cups chopped pecans

Heat oven to 350 degrees. Grease cookie sheet or line cookie pan with parchment and set aside.

Place egg whites and cream of tartar in small bowl of mixer and beat at high speed. Slowly add brown sugar, salt and vanilla. Continue beating 3-5 minutes, or until egg whites stiffen and soft, glossy peaks form.

Fold in pecans. Drop cookie dough in teaspoon-sized mounds onto prepared cookie pans and bake 10-15 minutes. Cool cookies before removing from pan.

Source: Harris Ranch - near Coalinga, California

COTTAGE CHEESE SALAD

~Submitted by Leasa, IA

Here's a salad recipe I came across. Since cottage cheese NEVER belongs in Lasagna, this sounded good!

1 - 16 oz carton cottage cheese, drained
4 Roma tomatoes, chopped
4 green onions chopped
2 med cucumbers, peeled and diced
Salt and pepper to taste.

In a med. bowl, stir together all ingredients. Chill before serving.

4 servings

Source: AllRecipes


HOMEMADE MAYONNAISE

~Submitted by Tia, Nova Scotia, Canada

This mayo can't be interchanged with store-bought (in my opinion) when it comes to salads or dips, etc but I love it with French fries and its fat free even if the fries aren't.

2 tsp dry mustard
2 tsp salt
1/4 cup flour
1 cup sugar
2 egg whites
2 tbsp hot water
1 cup vinegar
1 cup water

In the top part of a double boiler, mix the dry ingredients.

In small bowl, mix egg whites and hot water (mix well).

Add to dry ingredients.

Add remaining water and vinegar and whisk or stir well until smooth.

Cook over high heat until thickened. Use warm or cold but it will thicken a little more once it is cold.


BEEF LOAF

~Submitted by Angelique, TX

1 lb. chopped round or chuck
1/2 cup dry bread crumbs
1 t. salt
1 T. chopped onion
1/3 cup milk or tomato juice or concentrated mushroom soup 
1/2 t. Worcestershire sauce, optional
2 strips bacon, uncooked

Mix all ingredients except bacon lightly together. Pat into small loaf pan and arrange bacon on top. Bake 40 minutes in a 350 oven. Turn out on a platter and cut in slices. Serve with chili sauce or catsup or any desired meat sauce. 

Serves 4

Source: My Old Recipes


POACHED CHICKEN AND HERB SALAD

~Submitted by Robyn, Auckland, New Zealand 

Serves 4 

1 lemon, sliced
1/4 cup white wine
4 chicken breasts, trimmed
1/4 cup olive oil
2 tablespoons red wine vinegar
1 garlic clove, crushed
1 teaspoon sugar
sea salt and cracked black pepper
1 butter lettuce, leaves separated
1 red oak lettuce, leaves separated
2 tablespoons salted capers, rinsed and drained
2 tablespoons chopped chives
2 vine-ripened tomatoes, sliced 

Two-thirds fill a large deep frying pan with water and place over medium heat.

Add the lemon and white wine.

Add the chicken, reduce the heat to low and simmer for 10-12 minutes.

Turn off the heat and allow the chicken to cool in the liquid.

Drain and slice the chicken. Set aside.

Place the oil, red wine vinegar, garlic, sugar, salt and pepper in a bowl and whisk to combine. Set aside.

Place the lettuce leaves in a bowl with the capers and chives and toss gently.

Divide the lettuce between plates, layering with the tomato and sliced chicken.

Spoon over the red wine mixture to serve.



CHOCOLATE-COFFEE CHEESECAKE WITH MOCHA SAUCE

~Submitted by Jean, Syracuse, NY

Prep: 20 min.
Bake: 1 hr., 10 min.
Stand: 30 min.
Chill: 4 hrs.

Top each serving with a dollop of whipped cream, fresh raspberries, and fresh mint sprigs, if desired. 

3 cups crushed chocolate graham crackers (about 20 sheets)
1/2 cup butter or margarine, melted
PAM Original No-Stick Cooking Spray
4 (8-ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup DOMINO Granulated Sugar
1/4 cup coffee liqueur
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
4 large eggs
4 (1-ounce) bittersweet baking chocolate squares
Mocha Sauce

Stir together crushed graham crackers and butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°. 

Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, coffee granules, and vanilla, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. 

Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust. 

Microwave chocolate squares in a medium-size glass bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife. 

Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool on a wire rack. Cover and chill at least 4 hours. 

Remove sides of springform pan. Serve with Mocha Sauce. 

Note: For testing purposes only, we used Kahl?a for coffee liqueur. 

Yield: Makes 8 servings

Mocha Sauce 

1 (12-ounce) package semisweet chocolate morsels
1/2 cup whipping cream
1 tablespoon butter or margarine
1/4 cup strong brewed coffee

Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat, and stir in coffee. Serve warm.

Yield: Makes 1 1/2 cups

Source: Southern Living, September 2005


PRALINE DESSERT

~Submitted by Treva, Eastern TN

Dark sweet chocolate, smooth dripping caramel and indulgent whipped cream. Did someone mention dessert?

1 package Betty Crocker® SuperMoist® German chocolate cake mix
1/2 cup butter or margarine, softened
1 tub Betty Crocker® Rich & Creamy coconut pecan ready-to-spread frosting
1/3 cup milk
2 tablespoons Gold Medal® all-purpose flour
1 egg, slightly beaten
Caramel topping, if desired
Sweetened whipped cream, if desired
Pecan halves, if desired
Coconut, toasted, if desired

1. Heat oven to 350?F. Stir together dry cake mix and butter. Press evenly in ungreased rectangular pan, 13 x 9 x 2 inches.

2. Stir frosting, milk, flour and egg, using same bowl, until blended. Pour evenly over mixture in pan.

3. Bake 45 to 50 minutes or until set. Serve warm or cool. Top each serving with remaining ingredients. Store covered in refrigerator.

High Altitude (3500-6500 ft)
Use 1/3 cup butter.

Tips from the Kitchen
Success: This dessert has baked "until set" when it's firm and barely jiggles when the pan is moved.
Prep: 15 min - Start To Finish: 1 hr 5 min

Makes 16 servings

Source: www.bettycrocker.com


PARTY CHICKEN SALAD

~Submitted by Brenda, AL

4 cups cooked chopped or shredded chicken
1 cup chopped celery
1 cup halved seedless green grapes
1 pkg slivered toasted almonds (toast in oven or microwave)
Salt to taste start with 1 teaspoon
1/4 teaspoon pepper
1 Tablespoon Dijon Mustard
3/4 cup mayo
1/4 cup sour cream

Mix mayo, sour cream and mustard. Set aside. Mix remaining ingredients. Pour mayo mixture over. Mix thoroughly. Chill.

Great on lettuce leaves, or roll up in lettuce leaves, or crackers or anything you like.

Serves 10 to 12.


BUTTER PECAN ICE CREAM

~Submitted by Ann, FL

Makes about 2 quarts

Ingredients 
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
1 to 1 1/2 cups chopped pecans 
3 tablespoons butter or margarine, melted 
1 teaspoon maple flavoring 
2 cups half-and-half 
2 cups whipping cream, unwhipped 

Instructions 
In large bowl, combine EAGLE BRAND®, pecans, butter, and flavoring; mix well. 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. Whip whipping cream. In large bowl, combine EAGLE BRAND®, pecans, butter and flavoring; mix well. Fold in whipped cream. Pour into 9 x 5 -inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm. Freeze leftovers. 


CREOLE SHRIMP AND RICE SOUP 

~Submitted by Angelique, TX 

2 T. vegetable oil 
1/2 cup chopped onion 
1/2 cup seeded and chopped green bell pepper 
1/2 cup chopped celery 
1 cup finely chopped Andouille or Polish sausage 
2 T. Creole seasoning (see spice section of local market)
One 14.5 can diced tomatoes, drained 
2 cans Campbell's condensed cream of shrimp soup 
1 cup water 
1 cup cooked rice 
2 cups peeled and deveined cooked shrimp or frozen crawfish tails (defrosted)
Chopped green onions for garnish 

Heat the oil in a large pan over medium high heat. Add the onion, bell pepper, celery, and sausage and cook, stirring until the vegetables are softened, about 4 minutes. Add the Creole seasoning and cook the vegetables and sausage, stirring so the spices don't burn, for another 2 minutes. Add the tomatoes and cook them until they give off some of their juices, about 4 minutes. Add the soup, water, rice and shrimp, stirring to blend. Bring the soup to serving temperature and serve it garnished with chopped green onions. Spicy, creamy and smoky, this bit of Louisiana will become a favorite at your dinner table. It is best made ahead of time so that the flavors can get to know each other. You can make the soup spicier by adding more Creole Seasoning. 

Serves 8 

Source: The Soup Mix Gourmet


PORT WINE SALAD

~Submitted by Carol, Upstate NY

This recipe came from The Country Inn B&B Cookbook - Calmar Guest House, Calmar, Iowa. The book is authored by Kitty and Lucian Maynard. There are two volumes and it is as much fun to read as the Sunday paper!

1 6-oz pkg raspberry gelatin powder
1 cup boiling water
1 16-oz can crushed pineapple, undrained
1 16-oz can whole cranberry sauce
3/4 c. tawny Port wine
1 c. chopped pecans

1 3-oz pkg cream cheese
1/2 cup sour cream
1 cup chopped pecans

Dissolve the gelatin in boiling water. Pour into 9 x 13-inch pan. Add the crushed pineapple, cranberry sauce, wine and pecans. Refrigerate until firm. 

In a small bowl, combine the cream cheese and sour cream. Spread mixture over the congealed salad. Sprinkle the remaining chopped nuts over all. 

Yield: 12 servings


POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY

~Submitted by Ann, Montreal, Quebec, Canada

Yield: 6 servings

This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine 

1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed 
Salt and freshly ground black pepper 
1 tablespoon fennel seeds 
2 to 3 large knobs butter 
Olive oil 
8 cloves garlic, skin left on 
1 handful fresh rosemary, leaves picked 
4 bay leaves 
1 fennel bulb, sliced 
1/2 (750 ml) bottle Chardonnay 

Preheat the oven to 400 degrees F (200 degrees C). 

With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. 

Season generously with salt and pepper, then roll the meat in the fennel seeds until covered. 

In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden. 

Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. 

Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits. 

Source: The Naked Chef by Jamie Oliver


ORIENTAL SALAD

~Submitted by Treva, Eastern TN

1/3 cup rice or cider vinegar 
1/4 cup sugar 
2 &1/2 tablespoons vegetable oil
2 tablespoons honey 
2 tablespoons low-sodium soy sauce
1 tablespoon butter or stick margarine 
1/4 cup slivered almonds, toasted 
2 tablespoons sunflower seed kernels 
2 (5 oz.) packages Japanese curly noodles (chuka soba), crumbled
8 cups shredded Napa (Chinese) cabbage 
2 cups shredded carrot
1 cup thinly sliced green onions 

1. Combine first 5 ingredients in a small saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Spoon mixture into a bowl; cover and chill. 

2. Melt butter in a large nonstick skillet over medium-high heat. Add almonds, sunflower kernels, and noodles; cook 3 minutes or until lightly toasted, tossing occasionally. Spoon mixture into a large bowl; cover and chill. Add vinegar mixture to noodle mixture; let stand 15 minutes. Add cabbage, carrot, and onions, tossing to coat. 

Yield:12 servings (serving size: 3/4 cup). 

CALORIES 183 (30% from fat); FAT 6.1g (sat 1.4g, mono 2g, poly 2.4g); PROTEIN 4.4g; CARB 29g; FIBER 2g; CHOL 3mg; IRON 1.1mg; SODIUM 259mg; CALC 68mg


HAM AND ASPARAGUS SANDWICHES
(Crockpot casserole)

~Submitted by Barbara, Chula Vista, CA

1/2 pound ham chopped
1 bunch asparagus trimmed and chopped
1 can condensed cream of asparagus soup
8 ounces smoked Gouda cheese cubed
4 green onions (scallions with green) sliced
1/4 cup chopped sweet red pepper OR pimiento
croissants or toast points for serving

Combine ham and asparagus and all remaining ingredients (except croissants OR toast points) in the crockpot. Cover and cook on LOW for 3 to 4 hours.

Serve hot over croissants OR toast points.

Yield: 4 servings.


ITALIAN STEW: HUNTER’S STYLE

~Submitted by Larry Holmes, Ontario, Canada

3 tablespoons olive oil
2 pounds stewing beef, cubed
6 small onions, peeled and cut in half
2 cloves garlic, crushed
5 1/2-ounce can tomato paste
1 tablespoon flour
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried leaf rosemary
1 1/2 teaspoon seasoned salt
1 teaspoon salt
28-ounce can tomatoes
1/2 cup parsley, finely chopped
1 cup water
3 large carrots, cut into 1-inch pieces
8 ounces elbow macaroni
1/3 cup grated Parmesan cheese

Heat olive oil in large heavy saucepan or Dutch oven. Add beef and cook until lightly browned on all sides, stirring. Add onions and garlic and continue cooking and stirring, 5 minutes.

Combine tomato paste, flour, chili powder, oregano, rosemary, seasoned salt and salt. Stir into mixture in pan along with tomatoes, parsley and water. Bring to a boil, turn down heat, cover and simmer 1 hour and 15 minutes. Add carrots and continue simmering 45 minutes until meat is tender.

Cook macaroni in boiling salted water while stew is cooking. Rinse under fold running water. Stir into stew and heat. Stir in Parmesan cheese and serve immediately with lots of crusty bread.

Serves 6


SUNNY MARSHMALLOW SALAD

~Submitted by Angelique, TX

1 (3 oz.) pkg. orange flavored gelatin
1 c. boiling water
1/2 c. cold water
1 tbsp. lemon juice
1 (8 oz.) pkg. Philadelphia cream cheese
1 1/2 c. Kraft miniature marshmallows

Dissolve orange gelatin in boiling water. Add cold water and lemon juice. Gradually add to softened cream cheese, mixing until well blended. Chill until almost firm, fold in marshmallows. Pour into 1 quart mold. Chill until set.

Source: Cooks.com


EASY PESTO

~Submitted by Shirley, WA State

2 bunches of Cilantro
4 cloves of garlic
3/4c. Parmesan cheese
2 bunches of basil
olive oil, add to make a sauce
1/4 c. cashew

Grind it all together in a blender or processor and stir it into hot pasta or on garlic bread. It is good and easy and I even like it on vegetables.


TUNA LOAF WITH PIQUANT MAYONNAISE

~Submitted by Larry Holmes, Ontario, Canada

13 ounces canned tuna
1/2 cup tuna juice and milk
2 eggs, lightly beaten
1 tablespoon lemon juice
3 tablespoons mayonnaise
2 tablespoons ketchup
1/4 cup chopped celery
2/3 cup chopped onion
2 cups Kellogg’s Corn Flakes, lightly crushed

Drain tuna, reserving juice. Mix juice with enough milk to make 1/4 cup. Add remaining ingredients and mix well.

Pack into a well greased 8x4-inchloaf pan. Bake at 350 degrees for about 50 minutes. Allow to cool 5 minutes before serving. May be served hot or cold. Serve with Piquant Mayonnaise.

Piquant Mayonnaise:
3/4 cup mayonnaise
1/2 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon lemon juice
5 teaspoons sweet pickle relish

Combine all ingredients in a saucepan and bring to a very gentle boil. Serve over Tuna Loaf.

Serves 4 to 6 persons.

Source: Kellogg’s Canada


MILLIONAIRE PIE

~Submitted by Treva, Eastern TN

Delicious any time, Millionaire Pie is especially prized by the summer cook who doesn't want to heat up the kitchen.

8 ounces cream cheese, softened
1/2 cup sugar
8-ounce can of crushed pineapple, undrained
1 cup grated coconut 
1 cup chopped pecans
8-ounce carton of whipped topping, thawed (OR 2 cups whipping cream, whipped and sweetened with 3 tablespoons of sugar)
1 prepared 9-inch pastry shell 

Cream together the softened cream cheese and the sugar with an electric mixer, letting the mixer run for 3 or 4 minutes on high speed. Stir into the cream cheese mixture the crushed pineapple, coconut and pecans, and mix well. Carefully fold in half of the whipped topping until filling is blended well. Reserve remaining half for top (see below). Pile filling into a prepared pie shell, and chill for several hours. 

Note: Millionaire Pie can be garnished with a dollop of the whipped topping when served, or you can spread the remaining half of the topping over the whole pie and finish with a sprinkling of chopped pecans. A third alternative is to fold both cups of whipped topping into the filling; this works quite well and makes for an even lighter texture, but allow more chilling time before serving if you go this route. 

Choice of pie shell is up to you.

REALLY GOOD CHICKEN CASSEROLE

~Submitted by Jean, Syracuse, NY

Ingredients:
3/4 to 1-1/4 lbs cooked cubed chicken or turkey breast
1 cup uncooked brown or white rice
1 cup diced celery
1/4 cup diced onion
1 8-oz. can sliced water chestnuts, drained
1 4-oz. can no-salt-added mushrooms, including liquid
2 Tablespoons lemon juice
2 Tablespoons fat-free mayonnaise
1 teaspoon sodium-free chicken broth granules
1/3 cup slivered almonds
2 10.5-oz. cans condensed low-fat, low-salt mushroom soup, undiluted (e.g., Campbell’s Healthy Request)
8 oz. frozen peas
4 oz. jar sliced red pimentos, drained
2-4 oz. water
1 tablespoon tub margarine
1-3/4 cup Total whole grain cereal

1. Make rice according to package directions. Add onion before cooking.

2. After cooking rice and onion, mix in frozen peas.

3. Mix all but last 2 ingredients in large bowl. Adjust consistency with 2-4 oz. water.

4. Pour into 3-quart casserole dish.

5. In medium saucepan, melt margarine over medium heat. Mix and toss cereal flakes until evenly coated.

6. Sprinkle cereal over top of casserole.

7. Place covered into 350 degree preheated oven and bake 40-50 minutes or until heated through.

Serves 8
Nutritional Analysis:
Calories – 324
Total fat – 7.6 g.
Saturated fat – 1.2 g.
Sodium – 680 mg.
Cholesterol – 51 mg.


STUFFED PEPPERS

~Submitted by Angelique, TX

6 medium size green peppers ( about 2 lbs.)
3/4 lb. ground round
1 3/4 cup finely chopped onion (about 1 large)
1 clove garlic, minced 
1 (29oz.) can of tomato sauce
1 1/2 c. cooked rice
1 tsp of dried marjoram
1 tsp of oregano
1/8 tsp salt
1/4 tsp pepper
1/4 c. plus 2 tablespoons non fat sour cream

Cut tops of peppers. Remove and discard seeds and membranes. Finally chop pepper tops discard stems, put aside. Cook pepper cups in boiling water for 5 min. Drain put peppers aside. Cook chopped green pepper, ground round, onion, garlic in Dutch oven over med. high heat 5 min. stirring until meat crumbles and vegetables are tender. Add tomato sauce and next 5 ingredients, bring to s boil reduce heat & simmer uncovered for 6 min. Spoon meat mixture evenly into the pepper cups; place an 11x7 inch baking dish. Add hot water to the dish to depth of 1/3 inch. Bake uncovered @ 350F for 20 to 25 min or until entirely heated. Spoon 1 tablespoon of sour cream on each pepper before serving.

Makes 6 
Points 4

Source: Weight Watchers Simple & Classic Homecooking


CHOCOLATE MERINGUES

~Submitted by Maggie, TX

Makes: 36 cookies

1/2 cup egg whites (about 4 large eggs)
a pinch of salt
1 cup sugar
1 tablespoon sifted unsweetened cocoa powder

1. Preheat the oven to 300°F. Line 2 cookie sheets with parchment or wax paper. 

2. With an electric mixer, beat the egg whites and salt on high speed until soft peaks form. 

3. Continue mixing on high speed while adding 1/2 cup of the sugar. Add the remaining sugar by the tablespoon. Beat for another 1-2 minutes, until the mixture is stiff and shiny. Gently fold in the cocoa powder until just combined. 

4. Drop by the spoonful onto the cookie sheets. Flatten each cookie slightly with the back of a spoon. 

5. Bake until meringues are firm and lightly browned, about 30 minutes. Let cool.

Serving Size: 1 cookie

Number of Servings: 36
Per Serving 
Calories 24 Carbohydrate 6 g 
Fat 0 g Fiber 0 g 
Protein 0 g Saturated Fat 0 g 
Sodium 7 mg
Cholesterol 0 mg
Percent Calories from Fat 1 %
Percent Calories from Protein 6 %
Percent Calories from Carbohydrate 93 %
Sugar 5 g

Source: FoodFit.com

DIABETIC PIE

~Submitted by Joan, Savona, B. C.

1 6 oz. container fat free, no sugar added yogurt (we like Blue Bunny Key Lime or Strawberry)
1 small box of sugar free Jell-O same flavor as above
1 8 oz. container of fat free Cool Whip
1 graham cracker crust

Mix yogurt and dry Jell-O together and then fold in the container of Cool Whip. 

Pour into a graham cracker crust. Chill for 6-8 hours. Garnish as desired.


PASTA ANTIPASTO SALAD

~Submitted by Jean, Syracuse, NY

1 cup fat-free Italian salad dressing, divided
1 cup mushrooms, sliced
1/2 cup ripe olives, chopped
1 cup green pepper, chopped
4 cups rotini, cooked and drained
2 cups tomatoes, chopped
1 (3.5 ounce) package turkey salami, sliced
3/4 cup reduced-fat mozzarella cheese, shredded
1 cup artichoke hearts, drained and cut in half

Mix 3/4 cup Italian dressing with mushrooms, olives, and peppers. Add tomatoes, salami, cheese, and artichoke hearts. Mix well to combine. Refrigerate at least 30 minutes.

Add 1/4 cup remaining dressing. Stir and serve.

Description: "This hearty salad tastes so good, no one knows that it's reduced fat and calorie."

Serving Ideas : A nice summer luncheon dish. Serve on a bed of lettuce, with crusty bread.

Diabetic Exchanges: 2 Bread, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat. 241 Calories

Can substitute turkey pepperoni for turkey salami.


DEUTSCHE STEAK
(FOR ONE)

~Submitted by Maggie, TX

This steak has a gourmet taste, but is so easy to make! Serve with fresh mashed potatoes and coleslaw. 

Number of Servings: 1 
Serving Size: 1 serving 

Ingredients 
1 ea 5-oz. top round steak
1/2 cup red wine vinegar 
1/4 cup fresh lemon juice 
2 tsp low-calorie margarine
1/2 cup sliced mushrooms 
1/4 cup sliced red onion 
1 dash fresh ground pepper to taste

Preparation Instructions 
1 Two days before serving, place the steak in a small shallow dish. Add the vinegar and lemon juice to the steak and cover it with plastic wrap. Marinate for 48 hours, turning twice each day. 

2 When you are ready to cook, preheat the oven to 350 degrees and drain the marinade from the steak. Discard the marinade. 

3 Heat the remaining ingredients in a heavy skillet over medium heat until the mixture is hot. Add the marinated steak and turn off the heat. 

4 Place the skillet in the oven and cook for 30 minutes, or until the steak reaches desired doneness. 

Exchanges Per Serving
1 Starch
4 Lean Meat
1 Fat

Nutrition Information
Amount per serving
Calories 259
Calories From Fat 79
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 81 mg
Sodium 140 mg*
Total Carbohydrate 11 g
Dietary Fiber 2 g
Sugars 6 g
Protein 34 g

* Not appropriate for low sodium diets. 

Source: Quick & Easy Diabetic Recipes for One, published by the American Diabetes Association


POLLO CACCIATORE
(Microwave)

~Submitted by Maggie, TX

Cooking Time: 15 minutes
Preparation Time: 15 minutes

1 can (16 ounces) stewed tomatoes 
1 green pepper, chopped coarsely 
1 medium onion, chopped 
3 cloves garlic, peeled and minced 
2 cups sliced fresh mushrooms 
1 tablespoon chopped parsley 
1 teaspoon dried basil 
1/2 teaspoon dried thyme 
Dash salt 
1/4 teaspoon black pepper 
1 pound chicken cutlets, cut into bite size pieces 

Combine all ingredients except chicken in a shallow 2-quart casserole and stir. Cover with plastic wrap and microwave for 5 minutes on High. Uncover, add chicken, re-cover and microwave on Medium High (70%) power for 10 minutes or until chicken is cooked through. Stir and serve over rice or pasta. 

Serves: 4
Per Serving: 43 Chol (mg); 22 Carbo (g); 21 Prot (g); 568 Na (mg)
Dietary Fiber: 3.7g Fat (g): 4.2; Sat .9; Poly 1.3; Mono 1.4 Calories 203
Exchanges: 3 Veg; 3 meat

Source: The Diabetes Double Quick Cookbook by Betty Marks

SPINACH* SPAGHETTI

~Shared with me by my pal Johnny, LA

No, it's not green pasta... it's ordinary spaghetti prepared with spinach*... along with onion, sour cream, and two kinds of cheese, among other ingredients. Hearty appetite!

1 egg, beaten 
2 tsp minced dried onion 
1/2 cup fat-free sour cream 
1/4 cup milk 
1/2 tsp salt 
dash pepper 
4 Tbs Parmesan cheese, divided
8 oz shredded Monterey Jack cheese 
1 pkg (10-oz) spinach*, cooked and drained 
4 oz spaghetti, cooked and drained 

Preheat oven to 350°. Combine egg, onion, sour cream, milk, salt, pepper, and 2 Tbs Parmesan cheese. Add Monterey Jack cheese; mix well. Mix in spinach* and spaghetti. Place in 10x6" baking dish; sprinkle with remaining Parmesan. Cover. Bake 15 minutes. Uncover and bake an additional 15 minutes.

Serves 2-4.

*Note from Maggie: for those who dislike spinach, the ingredients seem to compliment broccoli and asparagus, so use one of them instead!


PACE® SOUTHWESTERN PITA

~Submitted by Angelique, TX

Prep. time: 5 minutes

Ingredients
lettuce leaves
3 slices cooked turkey, (about 3 ounces)
2 slices process American cheese, with jalapeno pepper (about 2 ounces)
1 whole wheat pita bread, (6-inch), cut in half, forming 2 pockets
2 tbsp. Pace® Chunky Salsa
2 tbsp. ranch salad dressing, and dip

Directions
Place lettuce, turkey and cheese in pita halves with salsa and dressing.

Makes 1 sandwich.

Source: Pace Recipes


OYSTERS ROCKEFELLER
(Diabetic recipe)

~Submitted by Maggie, TX

You can buy oysters already shucked in the fresh seafood department. You can also find frozen, shucked oysters in the frozen food section. 

Number of Servings: 2 
Serving Size: about 6 oysters 

Ingredients 
cooking spray
1 Tbsp margarine 
2 Tbsp all-purpose flour
1 cup fat-free half-and-half
1/4 tsp salt (optional) 
1/4 tsp ground black pepper
1/4 cup frozen spinach, chopped, thawed and drained
1/4 cup bread crumbs
3 Tbsp grated fresh Parmesan cheese
1 lb fresh oysters, shucked and with juice 
2 Tbsp white wine

Preparation Instructions 
1 Preheat oven to 350 degrees F. Coat an 8-inch pie or cake pan with cooking spray; set aside. 

2 In a small nonstick skillet, melt margarine over medium heat. Add flour to margarine, stirring constantly. Cook for 2-3 minutes to make a roux. 

3 In a small saucepan, bring half-and-half to a low boil over medium-high heat. Add roux, salt, and pepper to half-and-half while whisking. Boil for 2 minutes; stir in spinach and cook 2 more minutes. 

4 In a small bowl, combine bread crumbs and Parmesan cheese; set aside. 

5 Line the bottom of the pie or cake pan with the oysters and their juice. Sprinkle wine over the oysters. Pour spinach and sauce mixture over the oysters and sprinkle bread crumb mixture over the top. 

6 Bake for 20 minutes or until oysters are done. 

Exchanges Per Serving
1 Lean Meat 
2 1/2 Carbohydrate 
1 1/2 Fat

Nutrition Information
Amount per serving
Calories 298
Calories From Fat 101
Total Fat 11 g
Saturated Fat 3 g
Cholestrol 34 mg
Sodium 569 mg*
Total Carbohydrate 34 g
Dietary Fiber 1 g
Sugars 7 g
Protein 13 g

* Not appropriate for low sodium diets.

Source: Healthy Calendar Diabetic Cooking

SMOTHERED CHICKEN BREASTS

The directions say to use an oblong slow cooker. Worked great in my oval one. May have to see if someone tries it in their round one with same success and let's me know?

4 boneless, skinless chicken breast halves
1 (10 ounce) can French onion soup
1/2 teaspoon black pepper
2 teaspoons chicken seasoning
1 (4 ounce) jar sliced mushrooms, drained
1 cup shredded mozzarella cheese
Chopped green onions

In skillet, brown each chicken breast and place in oblong slow cooker.

Pour can of onion soup over chicken and sprinkle black pepper and chicken seasoning over chicken breasts.

Place mushrooms and cheese over chicken breasts.

Cover and cook on LOW for 4 to 5 hours.

Tip: To make this really festive when ready to serve, sprinkle some chopped green onions over each serving.

Source: Easy Slow Cooker Cookbook by Barbara C. Jones


BAKED CORN CASSEROLE

This side-dish casserole reminds me of many different casseroles, using my favorite parts... all rolled into one.

Ingredients:
1 teaspoon vegetable oil
1/2 cup chopped onion
1/4 cup butter, softened
2 (3 ounce) packages cream cheese, softened
1 (15.25 ounce) can whole kernel corn, drained
1 (15.25 ounce) can creamed corn
1 (4 ounce) can chopped green chile peppers
1 (2.8 ounce) package French-fried onions, divided 

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. 

2. Heat oil in a small skillet over medium heat. Saut? onion until translucent. 

3. In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish. 

4. Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more. 

Serves 8 (not at my house!).


PASTA ALLA CHECCA
(Pronounced "all-a kekk-ah")

The only thing you have to cook is the pasta (your choice of pasta, I use farfalle). A nice trick is to combine the first five ingredients for the sauce in the morning. A few minutes before dinner, cook your pasta, combine with the sauce ingredients, and serve. Dinner in minutes! The checca sauce is wonderful served on French bread.

Ingredients:
5 tomatoes, seeded and diced
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 cup olive oil
salt to taste
2 tablespoons grated Parmesan cheese
1 pound pasta (save some of the pasta water)

Directions:
1. Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours. 

2. Cook pasta in a large pot of boiling salted water until al dente. Drain, saving some of the pasta water. Pour uncooked sauce over hot pasta, and toss. Add some of the pasta water if it looks too dry. Add grated Parmesan cheese to your liking. 

Serves 4.


CARAMEL-PECAN BROWNIES

1 cup sugar 
1/2 cup shortening 
1 teaspoon vanilla 
2 eggs 
2/3 cup Gold Medal® all-purpose flour 
1/2 cup baking cocoa 
1/2 teaspoon baking powder 
1/4 teaspoon salt 
1/2 cup chopped pecans, if desired 
12 vanilla caramels 
1 tablespoon milk 

Heat oven to 350?F. Grease bottom and sides of square pan, 9x9x2 inches. 

Mix sugar, shortening, vanilla and eggs in medium bowl. Stir in flour, cocoa, baking powder and salt. 

Spread batter in pan; sprinkle with pecans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. 

Heat caramels and milk in 1-quart saucepan over low heat, stirring frequently, until caramels are melted. Drizzle over warm brownies. Cool completely.

Makes 16 brownies, cut into 4 rows by 4 rows. 

1 Serving: Calories 170 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 25 mg; Sodium 80 mg; Total Carbohydrate 24 g (Dietary Fiber 1 g); Protein 2 g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 4 %
Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Fat

Source: Betty Crocker cookbook

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