A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I wager you'll find something worth cooking in today's issue. Here's hoping you find reason to think and laugh, too.

The week has been a busy one and my one day off cannot come soon enough for me. I will be working straight 12's on nights and am a bit on the sleep-depraved side of things. My trusty sleep mask helps as does the fact that my kids are in school all day. I have just another 3 weeks or so and I'll be back on days for a month. Yippee!

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).

I've just received a surprise message for you! Here goes:



Hi from Linda in Michigan. I know….it’s been a long time since you have read these words. And it has been a long time since I have typed them. I have missed doing the Wednesday edition on Maggie’s wonderful publication. Maggie graciously allowed me time off when my medical conditions worsened. I am a brittle diabetic, have a muscle disease called CIDP (similar to multiple sclerosis), and am a kidney transplant patient. All those medical issues reared their collective ugly heads a few months ago. Medicines had to be altered and new medications had to be evaluated. All this left me with no strength or energy. I just was not able to stay awake long enough to put an issue together. Sadly, things are not a whole lot better. It will take a very long time to sort things out. I can do more than I could a few months ago, but I have to pick and choose my “spoons”. So that means I will no longer be able to write a weekly issue. But! Maggie has given me a grand way to keep in touch. As time and health permits, I will send to Maggie a joke or a great recipe or some words of wisdom. We will call my spot “Linda’s Peace Piece”. Because that’s what I wish for all of you (and me, too). I am putting a link at the end of this message. Please click on it and read it. It is my life.

Thank you,
From Not-Only-Wednesday-Linda-Anymore!

http://www.butyoudontlooksick.com/2004/11/the_spoon_theory.php



I think you'll enjoy what we have planned for you today. I poke a little fun at seniors (I am one) as well as Catholics (I am one). However, the best part may be the recipes which so many of you were nice enough to share. Join me in thanking the following for their help:

Linda, MI
Fancy, Aurora, NE
Treva, Eastern TN
Leasa, IA
Vicki, Sarasota, FL
Jim D., WA
Luanne, FL
Larry Holmes, Ontario, Canada
Shirley, WA State
Angelique, TX 
Brenda, AL
Barbara, Chula Vista, CA
Beverley, Montreal, Canada
Tena, MO
Skirnir, WI
Robyn, Auckland, New Zealand
Ann, Montreal, Quebec, Canada
Jean, Syracuse, NY
Joan, Savona, B.C.

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

Psst!

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

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

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

http://www.thebreastcancersite.com/

“A world devoid of tomato soup, tomato sauce, tomato ketchup and tomato paste is hard to visualize. Could the tin and processed food industries have got where they have without the benefit of the tomato compounds which colour, flavour, thicken and conceal so many deficiencies? How did the Italians eat spaghetti before the advent of the tomato? Was there such a thing as tomato-less Neapolitan pizza?”
Elizabeth David (1913-1992)

I AM A SENIOR CITIZEN

Shared by Treva, Eastern TN

Senior citizens are constantly being criticized for every conceivable deficiency of the modern world, real or imaginary. We know we take responsibility for all we have done and do not blame others. 

HOWEVER, upon reflection, we would like to point out that it was NOT the senior citizens who took: 

The melody out of music, 
The pride out of appearance, 
The courtesy out of driving, 
The romance out of love, 
The commitment out of marriage, 
The responsibility out of parenthood, 
The togetherness out of the family, 
The learning out of education, 
The service out of patriotism, 
The Golden Rule from rulers, 
The nativity scene out of cities, 
The civility out of behavior, 
The refinement out of language, 
The dedication out of employment, 
The prudence out of spending, 
The ambition out of achievement, or, 
God out of government and school. 

And we certainly are NOT the ones who eliminated patience and tolerance from personal relationships and interactions with others!! 

And, we do understand the meaning of patriotism, and remember those who have fought and died for our country. 

Does anyone under the age of 50 know the lyrics to the Star Spangled Banner? or O Canada?

Just look at the Seniors with tears in their eyes and pride in their hearts as they stand at attention, on veterans day and our great country's birthday.


YES, I'M A SENIOR CITIZEN!

I'm the life of the party...... even if it lasts until 8 p.m.
I'm very good at opening childproof caps... with a hammer. 
I'm usually interested in going home before I get to where I am going. 
I'm awake many hours before my body allows me to get up. 
I'm smiling all the time because I can't hear a thing you're saying. 
I'm very good at telling stories; over and over and over and over... 
I'm aware that other people's grandchildren are not nearly as cute as mine. 
I'm so cared for --- long term care, eye care, private care, dental care. 

I'm not really grouchy, 

I just don't like traffic, waiting, crowds, lawyers, loud music, unruly kids, Jenny Craig and Toyota commercials, barking dogs, politicians and a few other things I can't seem to remember right now. 

I'm sure everything I can't find is in a safe secure place, somewhere. 
I'm wrinkled, saggy, lumpy, and that's just my left leg. 
I'm having trouble remembering simple words like....... 
I'm beginning to realize that aging is not for wimps. 
I'm sure they are making adults much younger these days, and when did they let kids become policemen? 
I'm wondering, if you're only as old as you feel, how could I be alive at 150? 
And, how can my kids be older than I feel sometimes? 

I'm a walking storeroom of facts..... I've just lost the key to the storeroom door. 

Yes, I'm a SENIOR CITIZEN and I think I am having the time of my life!

Good to know.....

Shared by Leasa, IA

Reheat Pizza

Heat up leftover pizza in a non-stick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

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 !

Enjoy a Laugh!!!!!

Shared by Vicki, Sarasota, FL

The elderly priest, speaking to the younger priest, said, "It was a good idea to replace the first four pews with plush bucket theater seats. It worked like a charm. The front of the church always fills first now." 

The young priest nodded, and the old priest continued, "And you told me adding a little more beat to the music would bring young people back to church, so I supported you when you brought in that rock'n'roll gospel choir. Now our services are consistently packed to the balcony." 

"Thank you, Father," answered the young priest. "I am pleased that you are open to the new ideas of youth." 

"All of these ideas have been well and good," said the elderly priest, "But I'm afraid you've gone too far with the drive-thru confessional." 

"But, Father," protested the young priest, "my confessions and the donations have nearly doubled since I began that!" 

"Yes," replied the elderly priest, "And I appreciate that. But the flashing neon sign, 'Toot 'n Tell or Go to Hell' cannot stay on the church roof.



Confession

Shared by Jim D., WA

A man with a nagging secret couldn't keep it any longer. In the confessional, he admitted that for years he had been stealing building supplies from the lumberyard where he worked.

"What did you take"? his priest asked.

"Enough to build my own house and enough for my son's house. And houses for our two daughters and our cottage at the lake."

"This is very serious," the priest said. "I shall have to think of a far-reaching penance. Have you ever done a retreat"?

"No, Father, I haven't," the man replied. "But if you can get the plans, I can get the lumber."



Just for Grins...

Shared by my pal Jimmy, TX

The Pope, Billy Graham, and Oral Roberts were in a three-way plane crash over the Pacific Ocean. They all died and went to heaven together. 

"Oh, this is terrible," exclaims St. Peter, "I know you guys think we summoned you here, but this is just one of those coincidences that happen. Since we weren't expecting you, your quarters just aren't ready... We can't take you in and we can't send you back...." 

Then he got an idea. He picked up the phone, "Lucifer, this is Pete. Hey, I got these three guys up here. They're ours, but we weren't expecting them, and we gotta fix the place up for 'em. I was hoping you could put them up for a while. It'll only be a couple of days. What d'ya say?" 

Reluctantly, the Devil agreed. 

However, two days later, St. Peter got a call. 

"Pete, Lu. Hey, you gotta come get these three clowns. This Pope fellow is forgiving everybody, the Graham guy is saving everybody, and that Oral Roberts has raised enough money to buy air conditioning."

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 A to Z Recipes 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!

CINCINNATI FIVE WAY CHILI

~Submitted by Luanne, FL

Here is one from my home state. Fall is upon us and a good bowl of steaming hot chili is always a pleasure.

1 lb. Ground Round
1/2 lb sausage
3 tablespoon Butter
2 Med. Onions, chopped, divided use
1 Med. Celery Rib, chopped
2 Garlic cloves, minced
1 tablespoon Chili Powder
1 tablespoon Salt
1/2 teaspoon Cinnamon (I use more)
1/2 teaspoon Ground Cumin
1/2 teaspoon Basil
1/2 teaspoon Oregano
1/4 teaspoon Ground Allspice
1/4 teaspoon Pepper
1 (28-Ounce) can peeled Tomatoes with added Puree (I use regular tomato sauce)
1/2 cup Beef Broth
1 tablespoon Red Wine Vinegar
1/2 Ounce (1/2 Square) Unsweetened Chocolate
12 ounces Spaghetti
1 (16 Ounce) can Kidney Beans (chili beans)
2 cups shredded Cheddar Cheese
Chopped raw Onions
Oyster Crackers

In a large Dutch oven in butter, cook ground round, sausage, 1 onion, celery and garlic, stirring often to break up lumps of meat, till beef loses its pink color, about 5 min. Add chili powder, salt, cinnamon, cumin, basil, oregano, allspice and pepper. Cook stirring, 1 min.

Add tomatoes with puree, beef broth, vinegar, and chocolate; break up tomatoes with a large spoon. Bring to a boil, reduce heat to low, and simmer till thickened, about 1 hr., adding more beef broth or water if chili gets too thick.

Meanwhile, in a large saucepan of boiling salted water cook spaghetti till tender but still firm, 9 to 10 min. Drain well.

Place warm kidney beans, cheddar cheese, raw onion, and oyster crackers in separate bowls. Serve spaghetti on plates and top with chili. Let people choose their own toppings.

TEEN BEAN BAKE

~Submitted by Leasa, IA

1 pkg hot dogs, sliced
1 pkg Jiffy cornbread mix
1 16 oz can baked beans
1/2 C chpd onion
2 t ketchup
2 t mustard

Mix cornbread mix as directed. Mix together remaining ingredients. Grease a glass baking dish. Pour hot dog mix into pan. Spread cornbread mix over top. 

Bake at 350 degrees for about 35 mins.


PEPPERONI PASTA CASSEROLE

~Submitted by Luanne, FL

I have never made this, but eaten it at a friends house. She gave me the recipe telling me that her Mom had always made it and she changed it using the Monterey Jack cheese. Guess I'll have to divide it and make it one of these days as it was great with salad and hot garlic bread. This fed 4 of us very well. This is the original recipe without the change in cheese. I'll leave that up to you !!

1/2 pound linguine or spaghetti 
8 large eggs, beaten 
4 ounces pepperoni, sliced 1/4 inch thick and then quartered (about 1 cup) 
1/2 cup grated Parmesan cheese 
1/4 teaspoon salt ( I would omit this ) 
1/2 teaspoon pepper 
2 tablespoons butter or margarine, cut into bits 

Cook the pasta in boiling salted water according to package directions. Drain in a colander and rinse well with cool water. 

Preheat the oven to 400F. Grease a 9-inch square glass baking dish. In a large bowl, beat the eggs then add the pasta, pepperoni, Parmesan, salt and pepper. Pour into the prepared dish, smoothing the top. Dot with bits of butter. 

Bake until golden, 25-30 minutes. Let cool slightly, then cut and serve.


IRISH SCONES

~Submitted by Treva, Eastern TN

Servings: 16
Preparation Time: 20 Minutes
Cooking Time: 15 Minutes

1/2 cup Butter 
4 cup Flour 
2 teaspoon Baking Powder 
1/2 teaspoon Salt 
1/4 cup Sugar 
1 large Egg 
1 cup Milk 
Raisins, Dated, or Other Dried Fruits as needed Optional 

Preheat oven to 425°F.

In a large bowl, combine butter and flour with a pastry blender or fingers until crumbly. Add baking powder, salt and sugar.

In a separate bowl, beat egg and milk. Mix into dry ingredients to make a dough. (You can also add raisins, dates or other dried fruits to the dough) Turn onto floured surface and roll to one inch thickness or pat carefully with hands. With a cookie cutter or the bottom of a drinking glass, cut dough into 2 inch rounds. Place on a greased cookie sheet, about one inch apart and bake for 15 minutes.


PEACH MELBA PIZZA

~Submitted by Larry Holmes, Ontario, Canada

1 package (496 g) prepared sugar cookie mix
1 cup mascarpone
1 teaspoon vanilla
1 egg
3 fresh freestone peaches, peeled, cut into slices
1/4 cup granola or sliced almonds
a pine fresh raspberries

Preheat oven to 325°F. Prepare sugar cookie mix according to package directions. Spray a 12-inch round pizza pan with non-stick cooking spray. Pat cookie dough uniformly in pan leaving a 1-inch raised rim at edges. Bake for 15 minutes; remove from oven and cool.

In a small bowl, combine mascarpone, egg and vanilla. Beat until smooth. Spread evenly over cooled cookie crust and bake for an additional 15 minutes. Remove from oven and decoratively place sliced peaches on top, sprinkle with granola or almonds slices and bake an additional 10 minutes. Remove from oven and scatter raspberries onto pizza. Allow to cool before slicing.

Makes 6 to 8 servings.


ARCHER'S ALE HOUSE BREAD PUDDIN'

~Submitted by Shirley, WA State

Cream 1/2 c. butter
1 1/4 c. sugar or us 3/4 c. good honey

Beat in 3 eggs
1/2 c. milk
20 oz can chunky pineapple with the juice
1 tsp. vanilla

Stir in 9 slices of sour dough bread cut in 1 in. cubes.

Pour in greased baking dish and bake at 325F degrees for 1 hour. 

Serve with a dollop of whipping cream.


BEEF BURRITO CASSEROLE

~Submitted by Angelique, TX 

2 cans beef with gravy (12 oz. each)
1 can fat free chili (15 oz. each)
1/2 pound fat free cheddar cheese, cut into 1/2" squares 
10 fat free flour tortillas, torn into quarters

Spray a slow cooker with nonfat cooking spray. In a medium bowl, stir together the beef, chili and cheese until well mixed. Starting with the mixture, alternate layers of one third of the beef, and one half of the tortillas in the slow cooker. Repeat the layers, ending with the beef mixture. Cover and cook on high for 2 to 4 hours or on low for 4 to 8 hours. 

Makes 12 servings.

Source: Unknown


CLASSIC RICE PILAF

~Submitted by Brenda, AL

Hi Maggie and friends, Brenda from Alabama here. I found this recipe in a magazine.

3 Tablespoons butter
1/4 cup chopped onion
3/4 cup rice such as Uncle Ben's converted
1 1/4 cups chicken broth
1/4 teaspoon black pepper
2 Tablespoons diced red bell pepper
1/4 cup diced green pepper

Preheat oven to 350°F.

In large skillet melt butter over medium hear. Saut? onion about 5 minutes until tender. Stir in rice and stir until well coated. Season chicken broth with pepper and pour over the rice mixture, stir well. Add peppers. Place in 2 or 3 quart covered casserole. Bake for 25 to 30 minutes. Serve hot or room temperature. 

Makes 4 servings.


COLD RICE STUFFED TOMATOES

~Submitted by Barbara, Chula Vista, CA

1/2 cup rice
1/4 cup vegetable oil
1 tablespoon vinegar
Salt and freshly ground pepper to taste
1 teaspoon minced onion
1 tablespoon minced parsley
6 medium tomatoes
Boston or romaine lettuce

Cook the rice according to package directions. When tender and while still hot, add the oil and toss lightly. Add the vinegar, salt, pepper, onion and parsley. Toss lightly and let stand, covered, at room temperature 3 hours.

At serving time, cut the stem ends off the tomatoes. Hollow them out and mix the flesh with the rice. Pile the mixture lightly in the tomatoes and set on a bed of lettuce. If desired, serve with mayonnaise.

Yield: 6 servings.

Source: The New York Times


MOLASSES BROWNIES

~Submitted by Treva, Eastern TN

1/3 cup butter
1 egg, well beaten
1/3 cup powdered sugar
7/8 cup bread flour
1/3 cup molasses
1 cup pecan meat, cut in pieces 

Mix ingredients in order given.

Bake in small shallow fancy cake pans, garnishing top of each cake with one-half pecan.


BEV'S BAKED SQUASH

~Submitted by Beverley, Montreal, Canada

(I don't think there's a member of my immediate family that doesn't like squash. For Thanksgiving, Christmas, etc., we usually prepare one of the huge Hubbard (think it's called) ones.. it's a drier, meatier squash and mashes up real nice with a little brown sugar, salt, pepper, butter and, sometimes, a small pinch of allspice. Everyone's favourite, tho', is this version of baked squash that my mother introduced many, many years ago. It's a wonderful accompaniment to almost any meat you're preparing.)

Wash, then cut a pepper or acorn squash.. usually into quarters depending on size; make them large serving-sized pieces. (TIP: to make cutting up a squash easier, use a sharp paring knife to remove the stem on top and the small knob at the bottom.. much as you cut out the core on a tomato.) Scoop out the seeds and strings, but do not peel. Bring a large pot of water to a boil and boil the squash pieces approx. 10 mins. Test the meaty part with a fork and should be fork-tender. Cover a baking sheet with foil for easier clean-up, and place the almost-cooked squash, skin-side down, onto the foil. Prick the meat side of squash all over with a fork, then put about a tsp. of butter in the centre of each piece. Using a basting brush, brush the melting butter all over the orange part of the squash making sure you've used enough butter that it leaves a little pool in the centre. Sprinkle the squash with salt, pepper, a pinch of allspice (optional) and a good heaping tblsp of brown sugar, spreading the brown sugar around to cover most of the surface. Pop in the oven, uncovered, at 350/375 and bake for approx. 45 mins. or until the tops are beginning to brown a bit.

Serve each piece as is and eat it by just scooping out the meat, leaving the skin on your plate. I have to laugh, but I've had visitors cut theirs into chunks and eat everything.. skin too.. and enjoyed it immensely! :~))


ITALIAN STYLE FRENCH BREAD

~Submitted by Tena, MO

1 cup whole wheat flour
1 cup boiling water
3 cups unbleached flour
3 packages dry yeast
1 1/2 cups warm water

Place whole wheat flour in a bowl, pour the boiling water over it, and let sit for 5-10 minutes. Stir together and let sit, covered for 12-15 hours or overnight. Proof yeast in 1/2 cup of warm water. 

Dilute the mush mixture in medium sized bowl with 1 cup of warm water. Then add the yeast, salt and 2 1/2 cups of flour, gradually, until you have a moist, shaggy dough. Turn the dough out and knead with remaining flour until dough is smooth. Let dough rise, covered, for 1 hour. Divide dough into 2 and shape into loaves about 4"x10". Cover and let rise for 1 hour. Flatten with fingertips, flip over and let rise for another 20 minutes. Bake at 350F for 40-45 minutes.

Source: The Village Baker


MACARONI GRILL ITALIAN BUTTER

~Submitted by Angelique, TX

3 ounces extra-virgin olive oil
1 tablespoon cracked pepper, fresh

Pour olive oil into a saucer, then add fresh ground pepper.

NOTE: for best results, use first, cold-press Genesio, extra-virgin olive oil from Italy.

Source: The Birmingham News, Feb 20, 2002


IMPOSSIBLE CHEESEBURGER PIE

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

This is a standard Bisquick recipe.

1 pound ground beef
1/2 cup onion chopped
1 cup shredded cheddar cheese
1/2 cup Bisquick
1 cup milk
2 medium eggs

Heat oven to 400 degrees. Grease 9 inch pie pan.

Cook ground beef and onion until beef is brown, drain. Spread in in pie pan and sprinkle with cheese. Stir remaining ingredients with fork until blended and pour into pie pan.

Bake 25 minutes or until knife inserted in center comes out clean.


LEMON DELICIOUS PUDDING

~Submitted by Robyn, Auckland, New Zealand

Note from Maggie: Robyn became a brand-new Granny on September 18th with the long-awaited arrival of precious Jessica Tracy!

Serves 4 

40g butter, softened
3/4 cup caster sugar
1 teaspoon finely grated lemon rind
2 eggs, separated
2 tablespoons plain flour
1/2 teaspoon baking powder
1/3 cup lemon juice
1 cup milk 

Preheat the oven to 160?C.

Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy.

Add the lemon rind and egg yolks and beat until smooth.

Sift the flour and baking powder over the mixture and beat to combine.

Add the lemon juice and milk and beat until smooth.

Place the egg whites in a bowl and beat until stiff peaks form.

Use a metal spoon to gently fold the egg whites into the pudding mixture.

Pour into a lightly greased 4-cup capacity ceramic ovenproof dish and bake for 40 minutes or until the top is golden.

Serve with cream.


MICROWAVE CHICKEN CASSEROLE

~Submitted by Treva, Eastern TN

1 cup diced chicken
1/2 cup grated or shredded cheese (any kind)
1 Tbsp. chopped pimento
1/4 tsp. thyme
1/2 cup cooked noodles
1/4 cup sliced mushrooms
1/4 cup chopped green pepper
1/4 cup milk
salt and pepper to taste

Mix all above, place in micro wave safe dish and cook till cheese melts (about 5 minutes), stirring occasionally.


POTATO & PORTABELLO CAKES

~Submitted by Larry Holmes, Ontario, Canada

6 medium russet potatoes
2 large portabello mushrooms
2 tablespoons olive oil
1/2 cup sliced shallots
1/2 cup sliced leek (white and pale green parts only)
1 tablespoon marjoram
1 tablespoon tarragon
1 tablespoon basil
4 tablespoons butter
1 1/ cups grated cheese (try Gruyere)

In a large pot or boiling water, cook the potatoes until they are very tender. This should take about 30 minutes. Drain the potatoes and, after allowing them to cool, peel and return to the same pot. Mash the potatoes.

Brush the mushrooms with 1 tablespoon of oil. Season with salt and pepper. Broil until they are cooked through (flip them over occasionally). This should take about 5 minutes per side. Remove from the broiler, allow to cool and chop coarsely.

Heat the remaining tablespoon of oil in a skillet and saut? the shallots and leek until they are translucent., and a moment later, the herbs. Stir well until they are blended. Season with salt and pepper. Stir in mushrooms.

Use about 1/2 cup of the mixture to form each cake, three to four inches in diameter. Place the cakes on a baking sheet.

Melt 2 tablespoons butter in a large skillet and place the cakes on the skillet in batches. Cook the cakes until crisp (about 4 minutes per side). Transfer these cakes to a nonstick baking sheet.

When all the cakes are on the baking sheet, put some cheese on top of each and bake until cheese melts. Serve.


POTATO SOUP

~Submitted by Angelique, TX

8 Lg Potatoes, cubed
2 Med Onions, chopped
2 Tbsp Margarine
2 Chicken boullion cubes
2 Tbsp Parsley, dry
6 cup Water
2 cup Milk
1/2 cup Flour, mixed with water

Place ingredients 1 through 6 in the crockpot and cook all day on low to medium. One-half hour to one hour before serving; add milk and flour mixture.

After the soup starts to thicken, it is ready to serve. You can add 1/4 pound of Velveeta cheese for Cheese potato soup. 1 can evaporated milk may be substituted for the regular milk.

Serves about 8.

QUEBEC POACHED SALMON

~Submitted by Ann, Montreal, Quebec, Canada

Great light meal; serve with a cucumber salad. Very healthy too! 

Difficulty rating: moderate
Serves: 4 

Ingredients:
4 Salmon steaks 
1 tbsp Oil
Lemon juice; from 1 lemon
Lemon peel; from 1/2 lemon
1 tbsp Salt
1 Onion; small-quartered
4 Parsley sprigs
6 Crushed Peppercorns

Sauce Verte:
1/2 c Green onion tops or Chives
1/2 c Green pepper
1/4 c Parsley
1/2 c Spinach- uncooked
2 tbsp Lemon juice
1 c Mayonnaise

Method:
Spread the oil in a fry pan or baking dish. Place the salmon steaks next to one another, but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish. Cover and poach on top of the stove (if using fry pan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce.

Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns into a sort of mush with small bits of this and that in it. Add the mayonnaise and blend. If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give colour to the sauce.


TURKEY AND MUSHROOM MARSALA

~Submitted by Treva, Eastern TN

The tiny island of Marsala, which sits off the coast of Sicily, has been the site of epic ancient battles and scenic modern-day vacations. But perhaps none of the island's contributions to world culture are more memorable and lasting than bold Marsala wine, this recipe's true centerpiece...

This recipe serves: 4 
Preparation time: 5 minutes 
Cooking time: 15 minutes 

Ingredients
1 & 1/2 tablespoons olive oil
4 turkey cutlets, about 4 to 6 ounces each
salt to taste
freshly ground black pepper
flour for dredging
8 ounces mushrooms, sliced
1/3 cup Marsala wine
2/3 cup low-sodium turkey or chicken broth
2 tablespoons chopped parsley

1. Heat the olive oil in a large, non-stick skillet. While the oil is heating, season the turkey with salt and pepper and dredge it in flour. 

2. Saut? the turkey over medium-high heat until golden brown, about 2 minutes on each side. Transfer the turkey to a platter and keep warm. Leave the skillet on.

3. Add the mushrooms to the skillet, season with salt and pepper and cook, stirring occasionally, until tender. Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated. 

4. Add the broth and any juices that have accumulated on the platter. Simmer the broth mixture until it has reduced by half, about 5 minutes. 

5. Add the turkey and simmer until the turkey is thoroughly cooked, about 2 to 3 minutes. Remove the turkey to a platter, spoon the sauce over the chicken, sprinkle with parsley and serve. 

Nutrition Facts:
Serving size: 1 turkey cutlet 
Calories 240 
Total Fat 6 g 
Saturated Fat 1 g 
Protein 37 g 
Total Carbohydrate 5 g 
Dietary Fiber 1 g 
Sodium 293 mg 
Percent Calories from Fat 21% 
Percent Calories from Protein 60% 
Percent Calories from Carbohydrate 9%


CHICKEN TACOS

~Submitted by Jean, Syracuse, NY

Plan ahead when making this, as it needs to refrigerate 8 hours or overnight.

1/3 cup olive or vegetable oil
1/4 cup lime juice
4 garlic cloves, minced
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (1 1/4 pounds)
6 (8-inch) flour tortillas or taco shells, warmed
Toppings of your choice

In a large resealable plastic bag or shallow glass container, combine the first 8 ingredients. Add chicken and turn to coat. Seal or cover and refrigerate 8 hours or overnight, turning occasionally. Drain and discard marinade.

Grill chicken, uncovered, over medium heat for 5 to 7 minutes on each side or until juices run clear.

Cut into thin strips; serve in tortillas or taco shells with desired toppings.

Serves 6.

Nutritional Analysis: One serving (prepared with flour tortillas and without salt; calculated without toppings) equals: 338 calories, 289 mg sodium, 63 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 12 gm fat


BAKED SCROD WITH ROSEMARY

~Submitted by Angelique, TX

1 pound scrod fillets
2 teaspoons olive oil
2 teaspoons lemon juice
1/4 teaspoon salt
fresh ground black pepper to taste
2 cloves garlic minced
2 teaspoons fresh rosemary or 1 tsp dried capers & rosemary sprigs for garnish

Preheat oven to 400F.

Combine the olive oil, lemon juice, salt, pepper, garlic and rosemary in a shallow bowl.

Cut fish into 2 pieces and brush oil mixture onto fish. (I place fish in bowl and toss until well covered.)

Place fish fillets in casserole dish and bake for 12 mins or until the fish flakes easily.

Yields 2 servings.
WW Points calculated @ 5
Per Serving: 232 Cals; 6g Fat (24.4% cals from fat); 41g Protein; 2g Carb; trace Dietary Fiber; 98mg Chol; 390mg Sod
Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

DIABETIC FRIENDLY CHOCOLATE CHEESECAKE

~Submitted by Joan, Savona, B.C.

"A smooth chocolate no-bake cheesecake in a graham cracker crust."

1 (5.25 ounce) package sugar-free chocolate graham crackers, crushed
1/3 cup reduced-calorie margarine, melted
1/4 tsp ground cinnamon
Cooking spray
1 (.25 ounce) env. unflavored gelatin
1 cup fat-free milk
2 1/2 (8 ounce) packages 1/3-less-fat cream cheese (Neufchatel), softened
2 tsp vanilla extract
14 Tbsp granulated sugar substitute with aspartame (such as Equal Spoonful)
1/4 cup unsweetened cocoa
5 (0.6 ounce) sugar-free chocolate wafer bars, coarsely chopped (such as Sweet ‘n Low)

Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack.

Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. 

Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly.

Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers. 

Makes 12 servings
Per Serving: Calories 238; Fat 16.5 g (sat 8.4 g); Protein 8.1 g; Carbohydrate 20.8 g; Fiber 1.5 g; Cholesterol 36 mg; Sodium 308 mg 
Exchanges: 1 1/2 Starch, 3 Fat


OVEN FRIED CHICKEN

~Submitted by Jean, Syracuse, NY

1 1/2 cups instant nonfat dry milk powder
1 tablespoon paprika
2 teaspoons poultry seasoning
1/4 teaspoon pepper
4 boneless skinless chicken breast halves* (1 pound)

Combine the first four ingredients in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. Place in an 8-inch square baking pan that has been coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 30 minutes or until juices run clear.

* Pork chops may be substituted for the chicken. Bake for 1 hour or until a meat thermometer reads 160 degrees F to 170 degrees F.

Serves 4.
Diabetic Exchanges: 4 very lean meat, 1 starch


STEAK MILANESE

~Submitted by Maggie, TX

Savor the tastes of Italy. 

Number of Servings: 4 
Serving Size: 1 steak 

Ingredients:
4 ea 4 oz beef cubed steaks 
2 ea egg whites
1 Tbsp water
1/2 cups seasoned bread crumbs
1 Tbsp olive oil
1 ea large ripe tomato, seeded, finely chopped
1/4 cups minced fresh parsley

Preparation Instructions:
1 Season the steak with salt and pepper.

2 Combine the egg whites and water in a bowl. Dip each steak into the egg mixture and then coat with bread crumbs. Repeat with each steak.

3 Heat the oil in a large skillet over medium heat. Add the steaks in two batches and saut? until golden brown, 5-6 minutes for each steak, turning once.

4 Sprinkle each steak with chopped tomato and parsley.

Exchanges Per Serving:
3 lean meat 1 starch 

Nutrition Information
Amount per serving
Calories 233
Calories From Fat 81
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 64 mg
Sodium 450 mg*
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sugars 2 g
Protein 24 g

* Not appropriate for low sodium diets.

Source: Italian Diabetic Meals in 30 Minutes or Less, published by the American Diabetes Association

AVOCADO BACON SANDWICHES

~Submitted by Angelique, TX

1/4 pound bacon slices, chopped
1 ripe avocado
1/2 teaspoon lemon juice
Salt and pepper, to taste
3 tablespoons butter, softened
4 large slices whole wheat bread
Lemon twist and parsley sprig, to garnish

Fry bacon until crisp. Drain on paper towels.

Peel avocado, taking care not to remove bright green flesh just inside the skin. Cut in half and remove seed. In a bowl, mash avocado, then stir in lemon juice, salt and pepper.

Butter two slices of bread. Spread avocado mixture on buttered sides of 2 bread slices. Scatter bacon over avocado. Cover with remaining bread slices, buttered sides down, and press together.

Cut off bread crusts. Cut each sandwich into 4 triangles. Arrange on a serving plate, garnished with a lemon twist and parsley sprig.

Source: Southern Living


SWISS STEAK FOR TWO

~Submitted by Luanne, FL

This is one I fix now and then and get two meals from it. Turns out great.

2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 teaspoon garlic powder
3/4 pound boneless round steak (1/2 inch thick)
1 tablespoon cooking oil
1 can (8 ounces) stewed tomatoes
1 medium green pepper, sliced
1 medium onion, sliced

In a resealable plastic bag, combine the flour, salt, pepper and garlic powder. 

Cut steak into two pieces; place in bag and shake to coat. 

In a skillet over medium heat, brown steak in oil. when browned add onion and sweat for a couple of minutes then add tomatoes and green pepper. 

Reduce heat; cover and simmer for 45 to 50 minutes or until meat is tender.

APPLE-BUTTER PORK LOINS

This is one of the best pork loin recipes I've ever made. This pork is seasoned with a spiced apple butter, and roasted in apple juice. I got it from a Randall's grocery store recipe card.

Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Makes 6 servings

Ingredients:
2 (1 1/2 pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves 

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). 

2. Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil. 

3. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them. 

4. Cover, and return to the oven for 2 hours, or until fork tender.

Nutrition Info:
Servings Per Recipe: 6 
Amount Per Serving 
Calories: 336 
Total Fat: 8.3g 
Cholesterol: 106mg 
Sodium: 80mg 
Total Carbohydrates: 25.7g 
Dietary Fiber: 0.5g 
Protein: 37.6g 


RANCH-STYLE MASHED POTATOES

I don't recall where I got this recipe but it is really good. If you are on a diet, don't taste even ONE bite of them... you will dive in for more.

8 baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
1/2 cup butter, softened 

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash. 

In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached. 

Serves 8.


SMOTHERED CHEESY CHICKEN BREASTS

4-6 boneless chicken breasts
2 cans cream of mushroom soup
3 T. butter
1 1/4 c. milk
1 1/2 c. Velveeta cheese
2 c. cracker or bread crumbs

Mix soup and cheese in micro-safe dish. Heat in microwave until hot - about 3 1/2 minutes.

Brown chicken breasts in butter.

Place browned chicken in casserole dish. Pour soup mixture over chicken. Top with crumbs. 

Bake at 350 for 30-40 minutes.

Serve over rice. Serve with a side-dish of broccoli and use the cheese sauce as a topping!


AUNT KITTY'S LEMON PIE

1 unbaked 9-inch pastry shell
1 1/2 cups sugar
1/3 cup butter or margarine, softened
3 large eggs
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon lemon extract

Line pastry shell with aluminum foil, and fill with pie weights or dried beans. Bake at 425° for 7 minutes, and remove weights and foil.

Whisk together sugar and butter until blended. Whisk in eggs and remaining ingredients. Pour into piecrust.

Bake at 350° for 30 minutes or until set. Cool on a wire rack. 

Yield: 1 (9-inch) pie

Source: Southern Living, November 1998

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