A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter.

You know, it is mornings like this that make me feel like one lucky camper. I just got home from a long night shift, but I am able to share great recipes and other interesting items with a lot of friends from all over the world. I'm not sure you've noticed it, but there is a little Zinester icon at the end of the Publisher's Desk section of each newsletter. It contains a number. That number represents how many people will be receiving this newsletter. It also represents how large the a2z family is getting (we have more than doubled since I made some changes last December!). I want to thank each and every one of you for all you do to make this a great group of recipe collectors and friends. You are much more than a number to me...

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).

Join me in thanking the following people, part of that growing a2z family, for their help in today's issue. I sure would like to see your name here next time:

Fancy, Aurora, NE
Jean, Syracuse, NY
Ann, FL
Vicki, Sarasota, FL
Beverley, Montreal, Canada
Ann, Montreal, Quebec, Canada
Angelique, TX
Leasa, IA
Larry Holmes, Ontario, Canada
Tena, MO
Barbara, Chula Vista, CA
Jessica, Corfu, Greece
Brenda, AL
Luanne, FL
Carol, NY
Robyn, Auckland, New Zealand
Joan, Savona, B. C.

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

Psst!

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

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

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

http://www.thebreastcancersite.com/

Most vegetables are something God invented to let women get even with their children. A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something brussels sprouts never do.
The Bachelor Home Companion, A Practical Guide to Keeping House Like a Pig by P. J. O'Rourke (Author)

Shared by Jean, Syracuse, NY

Dear Lord,

Every single evening
As I'm lying here in bed,
This tiny little Prayer
Keeps running through my head:
God bless all my family
Wherever they may be,
Keep them warm and safe from harm
For they're so close to me.
And God, there is one more thing
I wish that you could do;
Hope you don't mind me asking,
Please bless my computer too.
Now I know that it's unusual
To Bless a motherboard,
But listen just a second
While I explain it to you, Lord.
You see, that little metal box
Holds more than odds and ends;
Inside those small compartments
Rest so many of my friends.
I know so much about them
By the kindness that they give,
And this little scrap of metal
Takes me in to where they live.
By faith is how I know them
Much the same as you
We share in what life brings us
And from that our friendships grew.
Please take an extra minute
From your duties up above,
To bless those in my address book
That's filled with so much love.
Wherever else this prayer may reach
To each and every friend,
Bless each e-mail in box
And each person who hits "send".
When you update your Heavenly list
On your own Great CD-ROM,
Bless everyone who says this prayer
Sent up to GOD.com

Amen

First-Aid Guide

Shared by Ann, FL

Medical emergencies don't occur every day. But when they do, information can help you deal with these situations. The Mayo Clinic has a helpful guide to first aid which is easy to read and practical. Here is the link: http://www.mayoclinic.com/health/FirstAidIndex/FirstAidIndex.

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 !

Here's Your Country Sign...

Shared by Vicki, Sarasota, FL

OKRA Dec 22 - Jan 20 Although you appear crude, you are actually very slick on the inside. Okra have tremendous influence. An older Okra can look back over his life and see the seeds of his influence everywhere. Stay away from Moon Pies. 

CHITLIN Jan 21 - Feb 19 Chitlins often come from humble backgrounds. Many times they're uncomfortable talking about just where they came from. A chitlin, however, can make something of himself if he's motivated and has plenty of seasoning. When it comes to dealing with Chitlins, be very careful. Chitlins can burn and then erupt like a volcano, and this can make for a really terrible mess. Chitlins are best with Catfish and Okra. Remember that when marriage time rolls around. 

BOLL WEEVIL Feb 20 - Mar 20 You have an overwhelming curiosity. You're unsatisfied with the surface of things, and you feel the need to bore deep into the interior of everything. Needless to say, you are very intense and driven as if you had some inner hunger. Nobody in their right mind is going to marry you, so don't worry about it. 

MOON PIE Mar 21 - Apr 20 You're the type that spends a lot of time on the front porch. It's a cinch to recognize the physical appearance of Moon Pies. "Big" and "round" are the key words here. You should marry anybody who you can get remotely interested in the idea. It's not going to be easy. This might be the year to think about aerobics. Maybe not. 

POSSUM Apr 21 - May 21 When confronted with life's difficulties, possums have a marked tendency to withdraw and develop a "don't - bother - me - about - it" attitude. Sometimes you become so withdrawn, people actually think you're dead. This strategy is probably not psychologically healthy, but seems to work for you. One day, however, it won't work, and you may find your problems actually running you over. 

CRAWFISH May 22 - Jun 21 Crawfish is a water sign. If you work in an office, you're always hanging around the water cooler. Crawfish prefer the beach to the mountains, the pool to the golf course, the bathtub to the living room. You tend not to be particularly attractive physically, but you have very, very good hands. 

COLLARDS Jun 22- Jul 23 Collards have a genius for communication. They love to get in the "melting pot" of life and share their essence with the essences of those around them. Collards make good social workers, psychologists, and baseball managers. As far as your personal life goes, if you are Collards, stay away from Moon Pies. It just won't work. Save yourself a lot of headaches. 

CATFISH Jul 24 - Aug 23 Catfish are traditionalists in matters of the heart, with one exception: Whiskers may cause problems for loved ones. You catfish are never easy people to understand. You prefer the muddy bottoms to the clear surface of life. Above all else, Catfish should stay away from Moon Pies. 

GRITS Aug 24 - Sep 23 Your highest aim is to be with others like yourself. You like to huddle together with a big crowd of other Grits. You love to travel, though, so maybe you should think about joining a club. Where do you like to go? Anywhere they have cheese or gravy or bacon or butter or eggs. If you can go somewhere where they have all these things, that serves you well. 

BOILED PEANUTS Sep 24 - Oct 23 You have a passionate desire to help your fellow man. Unfortunately, those who know you best -- your friends and loved ones -- may find that your personality is much too salty, and their criticism will probably affect you deeply because you are really much softer than you appear. You should go right ahead and marry anybody you want to because in a certain way, yours is a charmed life. On the road of life, you can be sure that people will always pull over and stop for you. 

BUTTER BEAN Oct 24 - Nov 22 Always invite a Butter Bean because Butter Beans get along well with everybody. You, as a Butter Bean, should be proud. You've grown on the vine of life and you feel at home no matter what the setting. You can sit next to anybody. However, you, too, shouldn't have anything to do with Moon Pies. 

ARMADILLO Nov 23 - Dec 21 You have a tendency to develop a tough exterior, but you are actually quite gentle. A good evening for you? Old friends, a fire, some roots, fruit, worms and insects. You are a throwback. You're not concerned with today's fashions and trends. You're not concerned with anything about today. You're really almost prehistoric in your interests and behavior patterns. You probably want to marry another Armadillo, but Possum is another, somewhat kinky, mating possibility.

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!

SCOTTISH FISH & CHIPS

~Submitted by Beverley, Montreal, Canada

(Found this recipe on a site dedicated to Scotland about a year ago. Lived in Scotland for a year and, next to the wonderfully warm people there, the thing I miss most about it is their Fish & Chip shops.. and yes, they really did serve it in newspaper (with a liner paper too.. lol). Never, in all my years, have I ever tasted fish anywhere that could hold a candle to the real thing in Scotland; not until now, that is! Now, I'm asked to "please, oh please, make your Scottish Fish & Chips.. PLEASE!", and everyone turns down tartar sauce saying it spoils the fish. Hope this recipe does Scotland proud.. :~)))

Take 3 lbs of fresh white fish (preferably halibut filets, not steaks.. pickerel/walleye.. or haddock); remove all skin and any bones, if necessary, and cut into large serving-sized pieces. Lay the fish in this marinade, cover, refrigerate and turn every 15 mins. for 1-2 hours:

Marinade:
1 cup fresh-squeezed lemon juice (heat lemons 45 secs. in microwave and you'll get double the juice)
1 tblsp. Worcestershire Sauce
1/4 tsp. salt
1/4 tsp. white pepper (I use black and it's fine too)
2 tblsp. vegetable seasoning (I didn't know what this was and used Mrs. Dash Table Blend 'til I found one called "Veg-It")

While fish is marinating, assemble your batter. In medium bowl, mix, then set aside:

3/4 cup corn starch
2 2/3 cup all-purpose flour
1 tsp. salt
3 tsp. sugar
1/2 tsp. white pepper

In a larger bowl, using a whisk, mix together:

1 3/4 cups water
2 egg yolks
1/3 cup flat beer (I've used imported dark beer and domestic lager; both are good tho' dark is better.. plus, I usually add an extra slurp of it to thin out the batter a bit afterwards.)

Slowly add the dry ingredients to the wet and whisk well until smooth. At the very end, stir in 2 tsp. baking powder. Dip fish in batter and let excess run off a bit before dropping it into the deep, hot oil (Canola). Deep fry approx. 5 mins. until browned and crispy. DRAIN ON BROWN PAPER BAG to preserve crispness; draining anything on paper towel, including French fries, draws out the crispy and leaves them limp.

This is excellent served with homemade fries and creamy coleslaw. Cook fries in separate pot at same time. (TIP #2: After using oil to cook fish, I strain it into an air-tight container and store it in the fridge for next time. Repeat each time you use it and it's good for 3-4 fish fries.)

PATTYPAN (CYMLING) SQUASH CASSEROLE

~Submitted by Treva, Eastern TN

I adapted this from a recipe for stuffed squash many years ago; and my family loved it - even the ones who didn't like squash.

3 medium Pattypan squash
1/2 cup thick white sauce *
1 Tbsp. grated or minced onion
2 Tbsp. minced green pepper (optional)
3 hard cooked eggs, chopped
6 slices cooked bacon, diced
1 cup grated cheese (I use mild cheddar)
salt and pepper to taste
1/2 cup buttered bread crumbs (see note)

Peel and cube squash, removing seeds. Boil in just enough water to cover until tender. Drain and mash.

Preheat oven to 375°

Make the white sauce; add mashed quash, onion, green pepper, eggs, bacon and 1/2 cup of the cheese. Salt & pepper to taste.

Place in ovenproof serving dish; sprinkle with the crumbs and add remaining cheese.

Bake 25 to 30 minutes. (If necessary to brown surface, slide briefly under the broiler.)

Serves 6

NOTE: To make buttered crumbs, combine 1/2 cup crumbs with 2 Tbsp. melted butter. Toss 1/2 cup bread crumbs into the mixture.

*THICK WHITE SAUCE:
3 Tbsp. butter or margarine
4 Tbsp. all purpose flour (see note)
1/4 tsp. salt
1 cup milk

Melt butter in sauce pan or skillet over low heat. Blend in flour, salt and dash of white pepper. Add milk all at once. Cook quickly, stirring constantly until mixture thickens and bubbles.

If sauce cooks too long it becomes too thick and butter separates out. To repair, stir in a little more milk. Cook quickly, stirring constantly until sauce bubbles.

NOTE: If using self-rising flour, omit salt.

Note from Maggie: Treva shared this in the QT on Friday when Carol in NY asked for some recipes for squash. Visit the QT  for other ideas and recipes from our readers.


CABERNET CHOCOLATE MOUSSE

~Submitted by Ann, Montreal, Quebec, Canada

Recipe for a very special Occasion.

1 pound chocolate (melted)
6 egg yolks
8 egg whites
3 ounces Cabernet Sauvignon
12 ounces heavy whipping cream
2 tablespoons sugar
2 ounces water

Melt the chocolate in a double boiler and set aside. Whip the whipping cream to stiff peaks and set aside. In a separate bowl mix the egg yolks with the wine, then add the melted chocolate and mix. Boil the water and sugar until a smooth syrup forms. Whip the egg whites to a meringue, then fold into the hot syrup. Mix syrup-egg white mixture into the egg yolk-chocolate mixture. Fold in the whipped cream, being sure to mix evenly. Do not overwork the mousse. Refrigerate four to six hours before serving. 

Source: Chef Julio Camberos, Black Tie Gourmet 


SOUTHERN FRIED CORN

~Submitted by Jean, Syracuse, NY

2 pounds whole kernel corn
1/2 cup all purpose flour
1 bell pepper, seeded and diced
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup cooking oil

Combine flour, bell pepper, salt, black pepper, onion powder, and garlic powder in a bowl. Coat room temperature corn in the mixture.

Heat cooking oil over medium high heat until hot. Add coated corn to skillet and fry covered until corn is done and flour is lightly browned. Stir frequently. Taste corn to confirm doneness to your satisfaction.


FETTUCCINE WITH CRAB AND TOMATOES
(TNT)

~Submitted by Angelique, TX

1/2 cup low sodium chicken broth
1 onion, chopped
3 garlic cloves, minced
8 small plum tomatoes, quartered
1/4 cup tomato paste (no salt added, preferably)
1/4 cup dry white wine (I omitted the wine) 
1 t. dried basil
1/4 t. ground black pepper
1/8 t. cayenne pepper
3/4 pound cooked crab meat, picked over and flaked 
1/4 cup minced parsley
6 oz. fettuccine
4 scallions, diced
2 T. grated Parmesan cheese (I used the shaved variety)

In a large nonstick skillet, bring the broth, onion and garlic to a boil. Reduce the heat and simmer, uncovered, stirring as needed, until the onion is softened and most of the liquid has evaporated, about 5 minutes. Add the tomatoes, tomato paste, wine, basil, black pepper and cayenne. Cook, stirring as needed, until the tomatoes are softened, 5 to 6 minutes. Add the crab and parsley; cook, stirring as needed, until heated through, 2 to 3 minutes.

Meanwhile, cook the fettuccine according to pkg. directions. Drain, reserving 1/2 cup of the cooking liquid (I forgot to do that part. Oops). Place the fettuccine in a serving bowl. Immediately add the crab mixture and cooking liquid; toss to coat.

Serve, sprinkled with the scallions and cheese.

Serves 4

Source: Weight Watchers


MY AUNT'S OLE FASHIONED ICE CREAM

~Submitted by Leasa, IA

This makes one gallon, and is used in a hand crank machine. You should rinse out the freezer container with a vinegar water solution before freezing to clean it. One little speck in the container will prohibit the ice cream from freezing.

6 eggs
1 C sugar
4 T flour
4 C milk (whole)
1 t salt

1 can MILNOT milk, not sweetened milk
Vanilla to taste

Mix first five ingredients in large pot. Cook until you have a "pudding" consistency, stirring often. Let cool. Add the milnot and vanilla.

Pour mixture into freezer container, fill the rest of the way to "the line" with additional milk. Place container in freezer bucket, add ice and rock salt around edges, then start cranking!! Add additional ice and salt when needed. Ice cream is frozen when it gets really hard to crank, but don't overdo, it will separate.


CHICKEN MOUSAKA

~Submitted by Larry Holmes, Ontario, Canada

1 1/2 pounds ground chicken
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon EACH salt and pepper
1 tablespoon dried oregano
1 cup white wine, divided
1 10-ounce can seasoned stewed tomatoes
2 eggs separated
3 large eggplants (about 2 pounds), thinly sliced into 1/2-inch slices
3 tablespoons fresh lemon juice
non-stick cooking spray
4-5 medium potatoes, peeled and sliced very thinly

White Sauce Topping:
1/4 cup butter
6 tablespoons flour
1 teaspoon EACH salt and freshly ground nutmeg
1/4 teaspoon pepper
2 cups 2% milk

In a large non-stick skillet, over high heat, heat the olive oil. Add the chicken, onion, garlic, salt, pepper and oregano. Cook, stirring occasionally, for 15 minutes or until liquid evaporates and chicken starts to brown.

Add 3/4 cup of the wine, and the tomatoes. Bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and when cooled slightly, blend in the egg whites; set aside.

Preheat oven to 450°F.

In a large bowl, toss the eggplant slices with the lemon juice. Remove the eggplant from the bowl and spray both sides of each slice with cooking spray; arrange in an even layer on a parchment-lined baking sheet. Bake for 20 minutes. Turn and bake for 20 minutes more, or until softened and darkly browned. Remove from oven and reduce heat to 350°F.

Prepare White Sauce Topping:

In a medium saucepan over low heat, melt butter. Add the flour, salt, nutmeg and pepper. Whisk together for about 2 minutes, or until blended but not browned.; remove from heat. Gradually stir in the milk and return to heat, whisking constantly for 2 – 3 minutes, until thickened. Remove from heat and whisk in the reserved egg yolks. Cover the surface with plastic wrap until ready to spread onto assembled Mousaka.

To assemble Mousaka: In a deep-sided 9x9 casserole (approximately 12 cups/3 quarts) arrange1/2 of the potato slices in an overlapping layer on the bottom. Cover with 1/2 the eggplant slices and then all the chicken mixture. Top with remaining eggplant and potatoes. Pour the remaining 1/4 cup of wine over the layers and top evenly with the sauce. Bake uncovered for 1 hour and 15 minutes.

Serves 6

Per serving: 502 calories; 29.3 g protein; 28.8 g total fat; 10.8 g sat. fat; 47 g carbohydrates; 6.6 g fiber.


ITALIAN STUFFED MUSHROOMS

~Submitted by Treva, Eastern TN

Prep: 20 min; Broil: 2 min
Makes 3 dozen appetizers

36 medium mushrooms (about 1 pound)
2 tablespoons margarine or butter 
1/4 cup chopped green onions (3 medium) 
1/4 cup chopped red bell pepper
1 & 1/2 cups soft bread crumbs 
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1 tablespoon margarine or butter 
Grated Parmesan Cheese, if desired

1. Heat oven to 350 degrees

2. Twist mushroom stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps. 

3. Melt 2 tablespoons margarine in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, onions and bell pepper in margarine about 3 minutes, stirring frequently, until onions are softened; remove from heat. Stir in bread crumbs, oregano, salt and pepper. Fill mushroom caps with bread crumb mixture. 

4. Melt 1 tablespoon margarine in rectangular pan, 13 x 9 x 2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle with cheese. Bake 15 minutes. 

5. Set oven control to broil. Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until tops are light brown. Serve hot. 

* 2 teaspoons Italian seasoning can be substituted for the oregano. 

1 Appetizer: Calories 30 (Calories from Fat 10); Fat 1g
(Saturated 0g); Cholesterol 0mg; Sodium 65mg; 
Carbohydrate 4g (Dietary Fiber 0g); Protein 1g

Timesaving Tip
Mushrooms can be stuffed, covered and refrigerated up to 24 hours before baking. Heat oven to 350 degrees. Continue as directed in step 4.


SOUR CREAM CORN MUFFINS

~Submitted by Tena, MO

1 cup cornmeal
3/4 cup sifted flour
2 tablespoons sugar
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1/4 cup milk
1 egg, beaten
2 tablespoons melted butter
1 cup fresh corn kernels and pulp

Combine dry ingredients. Combine wet ingredients, except corn, and add to dry ingredients, stirring just enough to moisten them. Mash fresh corn kernels into pulp, and stir gently into batter. Pour into well-greased muffin tins, filling them 2/3 full. Bake at 375F for 20-25 minutes.

Source: Gourmet - August 1963


SKILLET SHRIMP AND RICE

~Submitted by Barbara, Chula Vista, CA

Serves 4 to 6

If you don't own a skillet that can go from stovetop to oven, transfer the mixture to a covered baking dish in step 2.

1 1/2 pounds extra-large shrimp, peeled and deveined
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 teaspoon paprika
Salt
4 ounces chorizo or kielbasa sausage, cut into 1/4 inch pieces
1 medium onion, chopped fine
6 medium garlic cloves, sliced thin
1 1/2 cups medium grain rice
1 (14 1/2 ounce) can diced tomatoes, drained
2 cups water
1 (8 ounce) bottle clam juice
1 cup frozen peas
Pepper

Adjust oven rack to middle position and heat oven to 350 F. Toss shrimp with 1 tablespoon oil, paprika, and 1/4 teaspoon salt in medium bowl. Heat 1 teaspoon oil in large ovenproof skillet over medium high heat until smoking. Add half of shrimp and cook until lightly browned, 30 to 40 seconds. Turn shrimp and cook 30 seconds longer. Transfer shrimp to clean bowl. Repeat with remaining shrimp. Cover bowl and set aside.

Reduce heat to medium and add remaining 1 tablespoon oil, chorizo, onion, and garlic. Cook until sausage begins to brown, 5 to 6 minutes. Add rice and cook 1 minute. Stir in tomatoes, water, clam juice, and 1/2 teaspoon salt. Bring to boil over high heat, cover, and transfer skillet to oven. Cook until rice is tender and liquid is absorbed, about 20 minutes. Remove skillet from oven, stir in peas, and scatter shrimp over top. Cover and set aside until shrimp and peas are heated through, about 5 minutes. Season with salt and pepper. Serve directly from hot skillet.

Source: Advertisement for Cook's Country.


5-MINUTE PEAR CRUMBLE

~Submitted by Angelique, TX

Prep Time: 5 min
Total Time: 5 min
Makes: 4 servings, about 3/4 cup each

1 can (16 oz.) pear slices , drained 
8 NILLA Wafers, crushed 
1/2 cup thawed COOL WHIP Whipped Topping 
1/8 tsp. ground cinnamon

SPOON pears evenly into four dessert bowls.

SPRINKLE with the wafer crumbs. 

COMBINE whipped topping and cinnamon; spoon evenly over desserts just before serving. Store leftover desserts in refrigerator.

Source: Kraft


CREAM CHEESE FROSTING

~Submitted by Jessica, Corfu, Greece

1 (8 oz.) cream cheese, softened
6 tbsp. margarine or butter
1 tsp. vanilla extract
1 1/2 c. confectioners' sugar

In large bowl with mixer at medium speed, beat one 8 oz. package cream cheese, softened, 6 tablespoons of margarine or butter (3/4 stick), softened and 1 teaspoon vanilla extract until blended. Gradually beat in 1 1/2 cups confectioners' sugar until smooth. 


ANGEL BISCUITS

~Submitted by Brenda, AL

Hi Brenda from Alabama. This is my Mom's recipe; they are rolls but she doesn't call them rolls.

5 cups self rising flour
1/4 cup sugar
3/4 cup shortening
1 pkg yeast dissolved in 2 Tablespoons lukewarm water
2 cups buttermilk

Sift flour, add sugar. Cut in shortening and add yeast then buttermilk. Mix and knead. Place in fridge. Make as biscuits using only as many as you want and store rest in fridge in greased covered bowl for several days. DO NOT ALLOW TO RISE before baking. Bake at 400° for 15 minutes. or until light brown.


GRILLED BUFFALO STEAKS

~Submitted by Treva, Eastern TN

Servings: 6 
Preparation Time: 15 Minutes 
Cooking Time: 15 Minutes 

1 medium Onion Grated 
1/2 cups Water 
2 tablespoons Fresh Oregano Minced 
1 & 1/2 sticks Butter Room Temp. 
6 medium Buffalo Sirloin Steaks 
2 cups Soy Oil 
to taste , Salt and Pepper 

In an uncovered saucepan, simmer onion in water until it evaporates. Do not let mixture brown or discolor. Cool the onions and mash with oregano into the butter. Pat the butter mixture into a long roll on waxed paper. Fold wax paper around the butter and chill. Prepare grill or broiler. Dip steaks into soy oil. Grill about 5 minutes each side. Salt and pepper to taste as they cook. Remove steaks to plates and top each steak with a slice of the herb butter.


JALAPENO LIME MAYO

~Submitted by Luanne, FL

1 cup mayo
3 minced seeded Jalapenos
2 minced green onions
2 tbs cilantro
1/4 tsp lime zest
1 tsp lime juice

Mix all together and let set for a couple of hours for flavors to blend.

This is very good on sandwiches and can be used as a dip.

With fall here and plenty of apples on the market, this is a side dish for any meal, especially pork.


BLUEBERRY FRITTERS

~Submitted by Carol, NY

2 tbs flour
1 c fresh blueberries
1 c flour
2 1/2 tsp baking powder
1/4 c. sugar
pinch of salt
1 egg, beaten
1/3 c. milk
vegetable oil for frying. 
Powdered sugar

Combine 2 tbs flour with blueberries. Toss lightly and set aside. Combine 1 cup flour, baking powder, sugar and salt in mixing bowl; mix well. Combine egg and milk; gradually add milk mixture to the flour mixture; stir until smooth. Fold in blueberries.

Heat 3-4 inches of oil to 375° in Dutch Oven; drop 3-4 scant 1/4 cupfuls of batter at a time into the oil. Cook 3 minutes or until golden brown on one side. Turn and cook another 3 minutes. Drain on paper towels. Sprinkle with powdered sugar. 

Yield: 1 dozen


JIF CRISPY TREATS

~Submitted by Angelique, TX

Prep. time: 15 minutes
Serves: 24 pieces
Cooking time: 5 minutes

Ingredients
3 tablespoons butter or margarine
1 pkg (10 oz.) marshmallows
1/2 cup Jif® Creamy Peanut Butter
6 cups crispy rice cereal

Directions
Lightly grease a 13 x 9-inch pan.
Melt butter or margarine in large saucepan on low heat.
Add marshmallows. Stir until completely melted. Remove from heat.
Add Jif. Stir until well blended.
Add cereal. Stir until well coated.
Press into buttered pan. Cool completely.
Cut into 24 pieces.

Source: Jif® Peanut Butter Recipes


SPICY CHICKEN LETTUCE CUPS

~Submitted by Robyn, Auckland, New Zealand 

Serves 4 

1 tablespoon vegetable oil
500g chicken mince
1/4 cup lime juice
2 tablespoons fish sauce
2 tablespoons brown sugar
1 teaspoon finely grated ginger
4 spring onions, chopped
1/3 cup coriander leaves
1/4 cup basil leaves
1 long red chilli, chopped
4 iceberg lettuce leaves 

Heat a wok over high heat.

Add the oil and chicken mince and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until just golden.

Combine the lime juice, fish sauce and sugar.

Add the lime juice mixture, ginger and half the green onions to the wok and cook for 2 minutes or until the liquid is evaporated.

Stir through the coriander, basil and chilli.

Spoon into the lettuce leaves and top with remaining green onions to serve.


PORK TENDERLOIN WITH ROASTED VEGETABLES

~Submitted by Larry Holmes, Ontario, Canada

1 pork tenderloin (1 pound)
1 envelope Shake & Bake Crisp Pork Coating Mix
1 pound sweet potatoes, peeled, cut into 1/2-inch cubes
1 pound red potatoes, unpeeled, cut into 1/2–inch cubes
1 medium yellow onion, cut into 1-inch chunks
1/2 cup Kraft Zesty Italian Dressing

Preheat oven to 450 degrees F. Moisten meat with water. Shake off excess. Coat meat with coating mix as directed on package. Discard any remaining coating mix.

Toss sweet potatoes, red potatoes and onion with dressing. Spread evenly into 10x15-indch baking pan; top with meat.

Bake 25 to 30 minutes or until meat thermometer inserted in center of meat registers 160 F, stirring vegetables after 15 minutes. Let stand 5 minutes. Slice mea. Serve with vegetables.

Makes 4 servings.

Source: “What’s Cooking", Kraft Canada


SUMMERTIME COOLER

~Submitted by Treva, Eastern TN

1 & 1/2 cups fresh strawberries (hulled and sliced)
2 large nectarines, peeled, pitted and sliced 
3 Tbsp sugar 
1 tsp lemon juice 
2 cups vanilla frozen yogurt or peach sherbet

Combine fruit, sugar and lemon juice. 

Chill 30 minutes and then use this to top frozen yogurt or sherbet.


IMPOSSIBLY EASY CHICKEN TACO PIE

~Submitted by Brenda, AL

A great taste of chicken tacos baked in a pie.

2 cups cooked chopped chicken
1/2 cup chopped onion
2 Tablespoons taco seasoning (the dry mix)
1 cup baking mix (like Bisquick)
1 cup milk 
2 eggs
1 cup shredded cheddar cheese

Heat oven to 400°. Grease bottom and side of 9x1 1/4 glass pie plate. Mix chicken, onion and seasoning mix. Put in pie plate.

Stir baking mix, milk and eggs with fork until blended. Pour over chicken mix. DO NOT STIR!

Bake 30 to 35 minutes or until knife comes out clean in center. Sprinkle cheese on top and bake 1 to 2 minutes until cheese melts.

Great served with salsa and sour cream or your favorite taco toppings.


FESTIVE WINTER SALAD WITH WALNUTS AND APPLES

~Submitted by Angelique, TX

1 pkg. any European style salad mix, washed (10 oz) 
1 thinly sliced tart apple
1 cup walnut halves
1 pkg. Blue cheese, crumbled (4 oz)
1/4 cup vegetable oil
1/4 cup balsamic vinegar
Salt and pepper to taste

Combine salad mix, apple, walnuts and cheese. Whisk together oil and vinegar; pour over salad. Add salt and pepper to taste. Toss well. Serve salad at once.

Serves 6

Source: Unknown

APRICOT CAKE WITH APRICOT SAUCE

~Submitted by Treva, Eastern TN

This recipe serves: 10 
Preparation time: 20 minutes 
Cooking time: 30 minutes

Ingredients

For the Apricot Cake:
1/4 cup unsalted butter (1/2 stick), at room temperature
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups 1% milk, at room temperature
nonstick cooking spray
1 ripe apricot, peeled, halved and pitted

For the Apricot Sauce:
1/2 cup water
2 ripe apricots, peeled, halved and pitted
fresh lemon juice to taste

Cooking Instructions
1. Preheat the oven to 350°F. 

2. Beat the butter in a mixing bowl with an electric mixer on high speed for 30 seconds. Gradually add the sugar and continue to beat until the mixture is pale yellow and very fluffy. 

3. Add the eggs 1 at a time while mixing on low speed. Stir in the vanilla. 

4. Sift the flour, baking powder and salt together. 

5. Add half of the flour mixture and blend, then add the milk. Finally, add the rest of the flour mixture. The batter should be smooth. Do not overmix. 

6. Coat a 9" round cake pan with nonstick spray. Pour the batter into the pan. Arrange the apricot halves on top in a single layer. 

7. Bake until golden brown and set in the center, about 25 to 30 minutes. 

For the Apricot Sauce: 

1. Bring the water and sugar to a boil in a small saucepan over high heat. Remove from the heat. 

2. Puree the apricots in a blender with half of the sugar syrup. Adjust the taste by adding a few drops of lemon juice and more sugar syrup until a pleasant balance of sweetness and tartness is reached. 

3. Putting it together: Place 1 slice of cake on each plate. Drizzle the sauce around the cake. Garnish with a mint sprig.

Nutrition Facts
Serving Size 1 slice (1/10 of the cake) 
Amount Per Serving
Calories 206 
Total Fat 7 g 
Saturated Fat 4 g 
Protein 5 g 
Total Carbohydrate 32 g 
Dietary Fiber 1 g 
Sodium 185 mg 
Percent Calories from Fat 29% 
Percent Calories from Protein 10% 
Percent Calories from Carbohydrate 61%

Substitute 2 apples, such as Fuji or Granny Smith, for the apricots in the cake. Use applesauce instead of the Apricot Sauce. 

Source: Great Adventures in Food by Ellen Haas


SWEET POTATO PIE - HEART HEALTHY VERSION

~Submitted by Maggie, TX

Ingredients:

2 cups cooked mashed sweet potato 
2 eggs or 4 egg whites, beaten 
2 tablespoons honey 
2 tablespoons blackstrap molasses 
1 cup skim milk or yogurt 
1 teaspoon cinnamon 
1/4 teaspoon ground cloves 
1/4 teaspoon nutmeg 
1 cup flour 
1/8 teaspoon salt 
1/4 cup margarine 
4 tablespoons water 
9-inch piecrust 

Thoroughly mix first 12 ingredients, then pour into piecrust. Bake at 400 degrees for 45 to 60 minutes, or until knife inserted in middle comes out clean. 

Serves 8 
Nutritional analysis per serving:
222 calories
6 grams fat
37 grams carbohydrates
5 grams protein
1 milligram cholesterol
176 milligrams sodium
28% of calories from fat

Source: American Heart Association



ASIAN VINEGAR CHICKEN

~Submitted by Treva, Eastern TN

For authentic flavor, look for Szechuan pepper in specialty stores. It resembles black pepper but is actually a different plant. Mildly hot, it will add a tantalizing flavor to your Chinese cooking. 

8 dried mushrooms (1 & 1/3 cups), such as shiitake or wood ear mushrooms 
1 pound skinless, boneless chicken breast halves
4 green onions, sliced (1/2 cup) 
1 stalk lemon grass, cut into 2-inch lengths, or 1 teaspoon finely shredded lemon peel
1/2 teaspoon salt 
1/2 teaspoon pepper
1/4 cup water
2 tablespoons cider vinegar or white vinegar
2 teaspoons grated fresh ginger
1 tablespoon cooking oil 
6 cloves garlic, minced 
4 cups sliced bok choy
1 medium onion, chopped (1/2 cup)
1 to 2 tablespoons fish sauce
1 teaspoon sugar 
2 cups hot cooked Chinese egg noodles or fine egg noodles 
1 small red sweet pepper, cut into bite-size strips (optional) 

1. In a small bowl cover mushrooms with warm water. Let soak for 30 minutes. Rinse well and squeeze to drain thoroughly. Thinly slice mushroom caps. Discard stems. Set sliced caps aside. 

2. Meanwhile cut chicken into thin bite-size strips. In a medium bowl stir together green onions, lemon grass or lemon peel, salt, and pepper. Stir in chicken. Let stand for 15 minutes. 

3. For sauce, in a small bowl stir together water, vinegar, and ginger. Set aside. 

4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add bok choy and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove bok choy mixture from the wok. 

5. Add half of the chicken mixture to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove chicken from the wok. Repeat with remaining chicken mixture. Return all chicken to the wok. Discard lemon grass, if used. Push chicken from the center of the wok. 

6. Add sauce to the center of the wok. Cover and cook for 1 minute. Uncover wok. Add fish sauce, sugar, and mushrooms. Cook and stir for 2 minutes or until sauce is slightly reduced. Return bok choy mixture to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked noodles. Sprinkle with red sweet pepper strips, if desired.

Makes 4 to 5 servings. 

Nutrition facts per serving: calories: 314; total fat: 8g; saturated fat: 2g; cholesterol: 87mg; sodium: 467mg; carbohydrate: 33g; protein: 27g 

Source: Better Homes and Gardens

CHILE RELLENOS WON TON APPETIZERS

~Submitted by Joan, Savona, B. C.

2 lbs Ground Beef
2 med. Onion
2 cups Cheddar Cheese, shredded (I use soy cheddar)
1/2 tsp Oregano
1/2 tsp Cumin
1 dash Garlic Salt
4 oz Green Chiles -- chopped (more if desired)
1 pkg Won-ton Wrappers

Brown & drain beef. Combine beef, onions, cheese & chiles. Place a spoonful of meat mixture in wrappers & follow directions for folding. Deep fry 1 1/2 minutes or until golden. Drain on paper towels & serve warm.

Makes 6 dozen.

Per Serving (excluding unknown items): 108 Calories; 9g Fat (74.2% calories from fat); 6g Protein; 1g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 65mg Sodium. 

Exchanges: 0 Grain (Starch); 1 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Source: Grandma Great Owens


HAWAIIAN PEANUT BUTTER POWER SHAKE

~Submitted by Jean, Syracuse, NY

This is a great Pro-Carb breakfast for the commuter on-the-run, or delicious as a healthy after-school snack! 

1/2 cup pineapple tidbits, water-pack, drained and juice reserved 
1/3 cup reserved pineapple juice (use orange juice if you don't have enough liquid from the pineapple tidbits
1/4 cup nonfat vanilla yogurt 
1 Tbsp reduced fat peanut butter 
1 tsp honey 
1/4 tsp coconut flavoring 
1/2 tsp toasted wheat germ (optional) 

Combine all ingredients in the blender and process until smooth. Add 1 ice cube and blend until the ice is crushed; serve immediately.

Makes 1 Serving.
Per Serving: 248 Cal; 6.5gm Fat (1.3 gm Saturated Fat); 41 gm Carbohydrate; 00 mg Cholesterol; 137 mg Sodium; 8.5gm Protein; 2 gm Dietary Fiber.

Exchanges: 1/2 Starch/Bread; 1 Protein; 1-1/2 Fruits; 1/2 Milk; 1 Fat.


BAKED CHEESY VEGETABLE PIE

~Submitted by Maggie, TX

Vegetable cooking spray
4 cups frozen shredded potatoes, thawed
1 cup shredded reduced-fat Cheddar cheese
1 cup mixed vegetables, cut into bite-size pieces
3/4 cup skim milk
3/4 cup liquid egg substitute or 3 whole eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350F and coat a 9" pie plate with cooking spray. Combine the potatoes, cheese, vegetables, skim milk, eggs, salt, and pepper in large mixing bowl and stir well. Pour the mixture into the pie plate. Bake, uncovered, for 45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before slicing into 4 wedges. 

(Note: You can use any vegetables that you have on hand. Onions, bell peppers, broccoli, cauliflower, and tomatoes all work well with this recipe.)

Preparation time: 5 minutes
Baking time: 45 minutes

Yield: 4 wedges
Serving size: 1 wedge

Per Serving:
Calories: 269
Carbohydrate: 33 g
Protein: 20 g
Fat: 7 g
Saturated fat: 4 g
Sodium: 641 mg
Fiber: 4 g 
Exchanges per serving: 2 starch, 2 lean meat, 1/2 vegetable
Carbohydrate choices: 2 

This recipe was developed by Nancy Cooper, a Contributing Editor of Diabetes Self-Management. Nancy is a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.

FETTUCCINE WITH RICOTTA, TOMATOES, AND BASIL

~Submitted by Angelique, TX

Start to Finish: 20 min
Serves: 3

An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.

1-package (9 ounces) refrigerated fettuccine
3 tablespoons butter or margarine, melted
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large tomato, chopped (1 cup)
2 tablespoons coarsely chopped fresh basil leaves

1. Cook and drain fettuccine as directed on package. Return to saucepan.

2. Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine. 

3. Top pasta with tomato, basil and remaining Parmesan cheese.

1 Serving: Calories 390 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 14 g); Cholesterol 90 mg; Sodium 470 mg; Total Carbohydrate 28 g (Dietary Fiber 2 g); Protein 19 g
% Daily Value: Vitamin A 26 %; Vitamin C 20 %; Calcium 42 %; Iron 12 %
Exchanges: 1 1/2 Starch; 1 Vegetable; 2 High-Fat Meat; 1 Fat

Source: Betty Crocker


EASY CHICKEN CASSEROLE FOR TWO

~Submitted by Maggie, TX

1/4 cup chopped celery
1/2 small bell pepper
1/2 small onion
1-1/2 tablespoons margarine
1/2 cup undiluted cream of mushroom soup
1/2 cup sour cream
2 tablespoons dry white wine or water
1 cup chopped chicken or one can white chicken meat
1 can green beans, drained
1/2 cup soft breadcrumbs
1 tablespoons margarine, melted

Saut? celery, green pepper, and onion in 1-1/2 tablespoons margarine for 5 minutes.

Combine soup, sour cream and wine, stirring well. Stirs together celery mixture, soup mixture , chicken and beans; spoon into a lightly greased 1 1/2 quart casserole. Combine breadcrumbs and margarine; sprinkle over casserole.

Bake at 350 for 20 minutes or until thoroughly heated.

Serve with salad and hot rolls.


SCALLOPS MORNAY

~Submitted by Maggie, TX

1/2 cup of sauterne
3/4 cup of water
1/4 teaspoon of salt
a dash of pepper
1/4 teaspoon of instant minced onion
-----
8 ounces of frozen scallops, about 1 1/2 cups
1/2 cup of sliced fresh mushrooms
------
1 tablespoon of butter or margarine
1 1/2 tablespoons of all purpose flour
1/2 cup of milk
1/4 cup of grated process Swiss cheese
1 to 2 tablespoons of snipped parsley 

Combine the wine, water, salt, pepper, and instant onion in saucepan, simmer for 5 minutes. Add scallops and mushrooms, cover, simmer for 5 minutes. Remove scallops and mushrooms, set aside, while preparing sauce. Cook stock in pan until reduced to 1/2 cup, about 15 minutes. Melt the butter in another saucepan, stir in flour. Stir in fish stock and milk, cook and stir until mixture thickens and bubbles. Add cheese, stirring until melted. Season with salt and pepper, if needed. Remove from heat, add scallops and mushrooms. Spoon into two individual baking dishes. Bake in moderate oven at 375?F. for 15 to 20 minutes. Trim with parsley. 

Serves 2.

APPLE CRISP

4 - 5 cups apples (Macintosh)
1/4-1/2 tsp. cinnamon
3 Tblsps. sugar or less
3 Tblsps. flour 
1 cup flour
1 cup oats
1 cup brown sugar
1 cup cold butter 

Slice apples into a 9x13 glass pan.

In a small bowl mix 3 Tblsps. flour, 2-3 Tblsps. sugar, and 1/2 tsp. cinnamon. Pour this into the pan of apples and mix. 

Next, in a large bowl mix the 1 cup of flour, oats and brown sugar. Then, slice cold butter into bowl and cut in with a fork. Trying not to get the butter too warm as that will make more of a dough. We want it to crumble. Spread over the apples.

Place in oven uncovered for about 45 minutes at 350 degrees. Or until golden brown. Cool for 30 minutes. 

Serve with ice cream.


CHINESE-STYLE CRAB SOUP

2 tb Oil
1/2 lb Crabmeat (get fresh from market)
1/4 ts Salt
2 md Tomatoes; coarsely chopped
1 1/2 ts Chopped fresh ginger
5 c Chicken broth
2 Eggs; beaten
1 1/2 tb Vinegar
1 1/2 tb Sherry
1 1/2 tb Soy sauce
3 Scallions; sliced

Saut? crabmeat, salt, tomatoes, and ginger in oil for 5 minutes. Add chicken broth and cook over low heat for 10 minutes.

Combine eggs, vinegar, sherry, and soy sauce in a bowl; mix well.

Pour egg mixture into soup - slowly. Stir in scallions; simmer for 3 minutes.

Serves 6.


CHILE-CHEESE BREAD

Ingredients: 
1 Loaf French Bread
1 12-oz pkg. Mexican Blend cheese (shredded)
1 7-oz can Chopped Green Chiles (do not drain)
1 Fresh Jalapeno, finely chopped (optional)
1 to 2 Tablespoons of Mayonnaise

Instructions: 
Mix cheese, chiles, jalapeno and mayonnaise in bowl (mixture will be thick).

Slice the bread in half, lengthwise. Place on cookie sheet lined with foil. Broil the bread until lightly browned. Remove from oven. 

Spread cheese mixture on both slices and return to oven. Broil until the cheese is melted. 

Remove from oven, slice and serve. 


SAND TARTS

My mom makes Sand Tarts for holidays. They never last!

2 cups flour
1 stick butter
1 cup sugar
1 cup chopped nuts (we use pecans)
2 Tbsp vanilla extract
Powdered sugar

Mix together. Roll into small balls. Bake at 375 for 14 minutes. Roll in powdered sugar when cool.

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