A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I am so pleased you have decided to spend a few minutes with us today. After all, it is YOU we aim to please by sharing all the recipes, thoughts, and giggles.

My calendar says this is the last issue of September and the month will soon be gone. Where did it go? Like Andy Rooney of CBS News fame says: "I've learned.... That life is like a roll of toilet paper. The closer it gets to the end, the faster it goes." There's no slowing life down or making the clock stop. Except for maybe when I am on the hallway side of the bathroom door and one of my teens is on the other side!

Just a VERY LAST reminder:
Unlike most months, I am posting the theme issue on the second Sunday of the month (posting it on the first one is not possible as the deadline is the day before and I work graveyards that night). 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).

Please join me in thanking the following folks for their help in today's issue:

Fancy, Aurora, NE
Treva, Eastern TN
Larry Holmes, Ontario, Canada
Angelique, TX
Jim D., WA State
Jean, Syracuse, NY
Ann, Montreal, Quebec, Canada
Barbara, Chula Vista, CA
Shirley, WA State
Robyn, Auckland, New Zealand 
Tena, MO
Pat, Minden, NV
Margo, CO
Leasa, IA
Brenda, AL
Luanne, FL
Carol, NY
Johnny, LA

We'll see you here again on Sunday, October 1st, 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/

There was an old lady from Cubbard,
whose favorite squash was a hubbard.
And in Derby sat an old man named big Dan,
who really preferred creamy pittypan.
And a pretty young lass from Dearborn,
who had a great craving for acorn,
They all said the same, no matter the name
a squash is a squash is a squash.
~~Unknown~~

EIGHT GIFTS

Shared by Treva, Eastern TN

1) THE GIFT OF LISTENING... 
But you must REALLY listen. No interrupting, no daydreaming, no planning your response. Just listening. 

2) THE GIFT OF AFFECTION... 
Be generous with appropriate hugs, kisses, pats on the back and handholds. Let these small actions demonstrate the love you have for family and friends. 

3) THE GIFT OF LAUGHTER... 
Clip cartoons. Share articles and funny stories. Your gift will say, "I love to laugh with you." 

4) THE GIFT OF A WRITTEN NOTE... 
It can be a simple "Thanks for the help" note or a full sonnet. A brief, handwritten note may be remembered for a lifetime, and may even change a life. 

5) THE GIFT OF A COMPLIMENT... 
A simple and sincere, "You look great in red," "You did a super job" or "That was a wonderful meal" can make someone's day. 

6) THE GIFT OF A FAVOR... 
Every day, go out of your way to do something kind. 

7) THE GIFT OF SOLITUDE... 
There are times when we want nothing better than to be left alone. Be sensitive to those times and give the gift of solitude to others. 

8) THE GIFT OF A CHEERFUL DISPOSITION... 
The easiest way to feel good is to extend a kind word to someone, really it's not that hard to say, "Hello" or "Thank you." !

Pattypan Squash (aka: Cymling)

There was much discussion in the QT about summer squash and the Pattypan (Cymling) variety was mentioned. Some readers had never heard of it so I thought I would tell you a little about it here. Many will recognize it in the picture, but do you know how to prepare it?

Herbs and spices that enhance the flavor of summer squash include marjoram, cumin seeds, parsley, dill, rosemary and savory. Too many herbs and spices mask the delicate flavor of summer squash so use herbs and spices sparingly.

In the Cook's Thesaurus they say:
pattypan squash = scalloped squash = scallop = custard squash = white bush squash = cymling = white squash 
Notes: These have a pleasant, nutty flavor, and they're easy to hollow out, stuff, and bake. There are green and yellow varieties; yellow ones are sometimes called sunburst squash. Substitutes: scallopini (darker and rounder) OR zucchini OR yellow squash OR baby acorn squash.

Spicy Squash Cakes

This recipe works well with a combination of zucchini and pattypan or yellow squash. Temper the fieriness of the jalapenos by adjusting the amount or by removing the seeds and white membrane. Prepare small cakes for an appetizer or larger ones as a side dish or serve with crusty bread and tomato salsa for a full meal.

1 whole egg plus 2 egg whites or use 3 eggs
4 cups grated summer squash
1 cup fresh corn kernels, cut from 2 ears
1/4 cup chopped green onions, tops included
1 large jalapeno pepper, chopped
1/3 cup parmesan cheese
1/2 cup grated sharp cheddar cheese
1/2 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon ground cayenne pepper or black pepper
Canola oil for saut?ing
Low-fat sour cream (optional)
Fresh tomato salsa (optional)

In a large bowl, beat the eggs. Beat in squash, corn, green onions, jalapeno, the cheeses, flour, olive oil and ground pepper.

Heat two tablespoons canola oil in a heavy 10-inch skillet over medium-high heat. For small cakes, spoon one tablespoon squash mixture per cake into the hot oil and flatten to uniform thickness. For large cakes, use two tablespoons of squash mixture per cake. Do not over crowd the skillet. Leave about an inch between cakes. 

Cook until edges turn golden brown, turn and cook the other side until golden brown, about three minutes total cooking time per cake. Transfer to a paper towel lined plate. Place in a warm oven and continue cooking the remaining cakes.

To serve, arrange two or more cakes on individual plates. Serve with some of the salsa and a dollop of low-fat sour cream. Sprinkle with salt if desired.

Serves 6.


Stuffed Pattypan Squash 

INGREDIENTS:
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste 

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

Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. 

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saut? onion in bacon drippings. Chop the reserved squash pieces, and saut? them with the onion for one minute. 

Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil. 

Bake for 15 minutes in the preheated oven, or until squash are heated through. 

Yields: 6 servings

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~

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F-R-E-E SHIPPING ON ALL ORDERS !

Good Comments

Shared by Larry Holmes, Ontario, Canada

Sometimes, when I look at my children, I say to myself ~~"Lillian, you should have remained a virgin."
-- Lillian Carter (mother of Jimmy Carter)

I had a rose named after me and I was very flattered. But I was not pleased to read the description in the catalog: "No good in a bed, but fine against a wall."
-- Eleanor Roosevelt

Last week, I stated this woman was the ugliest woman I had ever seen. I have since been visited by her sister, and now wish to withdraw that statement.
-- Mark Twain

The secret of a good sermon is to have a good beginning and a good ending; and to have the two as close together as possible.
-- George Burns

Santa Claus has the right idea. Visit people only once a year.
-- Victor Borge

Be careful about reading health books. You may die of a misprint.
-- Mark Twain

By all means, marry. If you get a good wife, you'll become happy; if you get a bad one, you'll become a philosopher.
-- Socrates

I was married by a judge. I should have asked for a jury.
-- Groucho Marx

My wife has a slight impediment in her speech. Every now and then she stops to breathe.
-- Jimmy Durante

I have never hated a man enough to give his diamonds back.
-- Zsa Zsa Gabor

Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat.
-- Alex Levine

My luck is so bad that if I bought a cemetery, people would stop dying.
-- Rodney Dangerfield

Money can't buy you happiness .. but it does bring you a more pleasant form of misery.
-- Spike Milligan

I am opposed to millionaires... but it would be dangerous to offer me the position.
-- Mark Twain

Until I was thirteen, I thought my name was SHUT UP.
-- Joe Namath

I don't feel old. I don't feel anything until noon. Then it's time for my nap.
-- Bob Hope

I never drink water because of the disgusting things that fish do in it.
-- W.C. Fields

We could certainly slow the aging process down if it had to work its way through Congress.
-- Will Rogers

Don't worry about avoiding temptation . as you grow older, it will avoid you.
-- Winston Churchill

Maybe it's true that life begins at fifty ... but everything else starts to wear out, fall out, or spread out.
-- Phyllis Diller

By the time a man is wise enough to watch his step, he's too old to go anywhere.
-- Billy Crystal

The cardiologist's diet: If it tastes good, spit it out.



LOVEMAKING - TIPS FOR SENIORS

Shared by Angelique, TX

1. Put on your glasses. Double check that your partner is actually in bed with you.
2. Set timer for 3 minutes, in case you doze off in the middle.
3. Set the mood with lighting. Turn them ALL OFF!
4. Make sure you put 911 on your speed dial before you begin.
5. Write partner's name on your hand in case you can't remember it.
6. Keep extra Polygrip close by so your teeth don't end up under the bed
7. Have Tylenol ready in case you actually complete the act.
8. Make all the noise you want. The neighbors are deaf too.
9. If it works, call everyone you know with the good news.
10. Don't even think about trying it twice.
(Notice: I sent it in large type so you could read)



Bran Muffins

Shared by Jim D., WA State

They were 85 years old, and had been married for sixty years. Though they were far from rich, they managed to get by because they watched their pennies. Though not young, they were both in very good health, largely due to the wife's insistence on healthy foods and exercise for the last 2 decades.

One day, their good health didn't help when they went on a rare vacation and their plane unfortunately crashed, sending them off to Heaven. They reached the pearly gates, and St. Peter escorted them inside. He took them to a beautiful mansion, furnished in gold and fine silks, with a fully stocked kitchen and a waterfall in the master bath. A maid could be seen hanging their favorite clothes in the closet. They gasped in astonishment when he said, "Welcome to Heaven. This will be your home now."

The old man asked Peter how much all this was going to cost. 

"Why, nothing," Peter replied; "remember, this is your reward in Heaven."

The old man looked out the window and right there he saw a championship golf course, finer and more beautiful than any ever-built on Earth.

"How much are the greens fees?" grumbled the old man.

"This is heaven," St. Peter replied. "You can play for free, every day, any time of day that you want."

Next they went to the clubhouse and saw the lavish buffet lunch, with every imaginable cuisine laid out before them, from seafood to steaks to exotic desserts, free flowing beverages. "Don't even ask," said St. Peter to the man. "This is Heaven, it is all free for you to enjoy." 

The old man looked around and glanced nervously at his wife. "Well, where are the low fat and low cholesterol foods, and the decaffeinated tea?" he asked.

"That's the best part," St Peter replied. "You can eat and drink as much as you like of whatever you like, and you will never get fat or sick. This is Heaven!"

The old man inquired, "No gym to work out at?"

"Not unless you want to," was the answer. 

"No testing my sugar or blood pressure or..."

"Never again. All you do here is enjoy yourself."

The old man glared at his wife and said, "You and your friggin' bran muffins. We could have been here twenty years ago!"

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!

OLD FASHIONED TOMATO PUDDING

~Submitted by Treva, Eastern TN

This is an Eastern Tennessee old time recipe.

3 to 3 1/2 cups cooked tomatoes (or a 29 oz can)
3/4 cup sugar
1/2 cup water
4 TBSP butter
4 to 6 cold biscuits

In a heavy saucepan, mix the tomatoes, sugar, water and butter. Bring to a boil. Crumble biscuits into the boiling tomato mixture, stirring constantly. Reduce heat and continue to cook until thick, stirring often. Serve hot or at room temperature as a side dish.

CHERRY SWIRLED CHEESECAKE

~Submitted by Jean, Syracuse, NY

Ingredients:
1 1/4 cups chocolate cookie crumbs
1/4 cup sugar
1/3 cup margarine, melted
1 (21 oz.) can Comstock® or Wilderness® More Fruit Cherry Filling or Topping
2 (8 oz.) packages cream cheese softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
3 eggs
1/2 cup lemon juice from concentrate
1 tsp. vanilla extract

Directions:
1. Preheat oven to 300°F. Combine crumbs, sugar and margarine; press firmly on bottom of 9” springform pan. In blender, puree pie filling until smooth. In mixer bowl beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well.

2. Pour half of batter into pan; top with ? cup puree. Repeat layering. With knife, swirl puree into cheese mixture.

3. Bake 50 to 55 minutes or until center is set. Cool; chill. Serve with remaining puree. Refrigerate leftovers.

Makes one 9” cheesecake.


BEEF AND ASPARAGUS SADDLEBAGS

~Submitted by Ann, Montreal, Quebec, Canada

1 (8 oz.) package cream cheese, softened
2 tablespoon prepared horseradish
1/4 cup cooked, finely crumbled bacon
2 tablespoon finely chopped fresh parsley
2 pounds roasted beef tenderloin, in 24 thin slices
24 thin asparagus spears, cooked crisp-tender trimmed 3 inches
24 long chive stems, blanched and cooled

In a small bowl, mix together the cream cheese, horseradish, bacon, and parsley. Set aside. 

Lay the slices of beef tenderloin out on a waxed paper surface. Spread each slice with a little of the cream cheese mixture. Place an asparagus spear in the middle of each slice. Roll each slice up and tie together with a chive stem. Chill, covered, until time to serve.

Servings: 6-8


CRANBERRY SALSA

~Submitted by Angelique, TX

2 cups fresh or frozen cranberries
2 cups water
1/2 cup sugar
1/4 to 1/2 cup minced fresh cilantro
2 to 4 T. chopped jalapeno peppers
1/4 cup finely chopped onion
2 T. grated orange peel
1/2 t. salt
1/4 t. pepper

In a pan, bring cranberries and water to a boil for 2 minutes. Drain. Stir in sugar until dissolved. Add cilantro, peppers, onion, orange peel, salt and pepper. Mix well. Cool and refrigerate.

Makes 2 cups.

Source: Tailgate Cookbook


SCALLOP SAUT?

~Submitted by Barbara, Chula Vista, CA

4 servings

1 pound sea or bay scallops
4 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon paprika
1 garlic clove, minced
1 tablespoon minced parsley
3 tablespoons lemon juice

Wash the scallops and dry thoroughly. If sea scallops are used, cut them into thirds or quarters.

In a large skillet heat 2 tablespoons of the butter and add the salt, pepper, paprika and garlic.

Add enough scallops to cover the bottom of the skillet without crowding. Cook quickly over high heat, stirring occasionally, until golden brown, about 5 minutes. Transfer the scallops to a heated platter. Repeat the process until all the scallops are cooked.

In the same skillet place the parsley, lemon juice and remaining butter. Heat until the butter melts and pour over the scallops.

Source: The New York Times 1990


DELORIS' TUNA ON A STRING

~Submitted by Shirley, WA State

1 c. solid pack tuna, drained
1 c. grated carrot
1 c. sliced celery
3/4 c. green onion sliced thin
4 oz. can of shoestring potatoes

Mix all together and cover with:
1/2 c. salad dressing.

Even the kids like this one.


FRIED ICE CREAM

~Submitted by Treva, Eastern TN 

A KID FRIENDLY RECIPE

Makes 4 to 5 servings

1 pint vanilla ice cream
1 cup crushed corn flakes cereal
1 teaspoon cinnamon
1 tablespoon sugar
2 egg whites, beaten foamy
Honey at serving time, optional
Whipped cream at serving time, optional 

Scoop out 4 or 5 serving-size balls of ice cream. Return balls to freezer (on a cookie sheet) for 1 hour to re-freeze very hard. Mix the crushed corn flakes, cinnamon, and sugar together to make crumb coating; divide into 2 pans. Roll each ice cream ball in first crumb coating to cover; then in beaten egg white; then again in the second crumb coating to coat evenly and cover all. Work fast, and return each coated ball to the freezer. Let coated ice cream balls re-freeze again till very hard (at least 3 hours. Or make this part of the recipe a day ahead of time.) Deep fry the frozen ice cream, one at a time in 350ْ cooking oil. Use a deep fryer basket or slotted spoon to lower the ice cream into the oil; deep fry for 30 seconds to not more than 1 minute. Immediately remove to a dessert dish and drizzle with honey and top with whipped cream. The outside of the ice cream will be crunchy and the inside just beginning to melt a little bit.

NOTE:
And of course, whenever working with hot oil and deep frying, be especially careful. Have your fryer on a stable counter top; be aware of dangling cords and traffic patterns; keep a watchful eye on kids and pets; and respect that what you are working with is very hot! A few precautions can go a long way, when it comes to kitchen safety.


CAESAR SALAD

~Submitted by Robyn, Auckland, New Zealand 

Serves 4

1/2 baguette, thinly sliced
olive oil for brushing 
6 rashers bacon, trimmed and halved
1/2 cup whole-egg mayonnaise
1/4 cup lemon juice
2 teaspoons Dijon mustard
1 garlic clove, crushed
1 anchovy fillet, chopped
1 Cos lettuce, leaves separated
shaved parmesan cheese to serve 

Brush the bread slices with oil and cook under a preheated hot grill for 1 minute each side or until golden. Set aside.

Place the bacon on a baking tray and cook under the grill for 3 minutes each side or until golden and crispy.

Place the mayonnaise, lemon juice, mustard, garlic and anchovy in a bowl and stir to combine.

Layer the lettuce leaves with the toast and bacon, spoon over the mayonnaise mixture and top with parmesan to serve.


SAUSAGE AND LEEK SOUP

~Submitted by Tena, MO

4 medium leeks (white and pale green parts only), halved lengthwise, then chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
1 stick (1/2 cup) unsalted butter
8 cups chicken stock or low-sodium chicken broth (64 fl oz) 
2 medium boiling potatoes
5 tablespoons all-purpose flour
1 cup thinly sliced smoked kielbasa
2 teaspoons chopped fresh marjoram
White pepper to taste

Wash leeks in a large bowl of cold water, then lift out and drain well in a colander. 

Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes. 

While stock simmers, peel potatoes and cut into 1/2-inch cubes. 

Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking. 

Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper. 

Makes 6 main-course servings.

Gourmet Oct 2003


CHILI CHIP CASSEROLE

~Submitted by Angelique, TX

1 lb. ground beef
1 cup frozen chopped onion
1 envelope chili seasoning mix
1 can tomato paste (6 oz)
3/4 cup water
1 bag corn chips (6 oz)
1 can pinto beans, drained (1 lb.)
2 cups shredded cheddar cheese (8 oz)

Brown beef in large skillet until crumbly. Stir in onion, chili seasoning mix, tomato paste, and water. Simmer 10 minutes. Line a casserole with 1 cup corn chips. Spoon 1/2 layer of meat mixture into casserole. Sprinkle with 1/2 pinto beans and 1/2 cheese. Repeat layering with remaining meat mixture and beans. Top with corn chips and cheese. Cover with foil. Bake in 350 oven for 30 minutes. Uncover, bake 15 minutes longer or until casserole is bubbly hot and cheese is melted.

Serves 6

Source: My Old Recipes


DILL & SHRIMP SALAD

~Submitted by Pat, Minden, NV

This is a delicious salad!

3 pounds cooked shrimp
2 lemons, juiced
1 lime, juiced
2 stalks celery, chopped
3 green onions, chopped
1 tablespoon chopped fresh dill
1 cup mayonnaise
ground black pepper to taste

In a large bowl, combine the shrimp, lemon juice, lime juice, celery, onion, dill, mayonnaise, and pepper, Mix will and refrigerate until chilled.


SLOW COOKER SALSA

~Submitted by Margo, CO

10-20 small or plum tomatoes, whole
4-8 cloves garlic, peeled
2-3 onions, quartered
2-3 jalapeno peppers
1/2-1 c fresh cilantro or parsley
1 1/2 tsp salt
juice of 1/2 lime (optional)

Wash tomatoes (cut away any bruised spots or large cores) and place in slow cooker (enough tomatoes to fill 5-quart 2/3 full).

Cut slit in 4-8 tomatoes; place garlic cloves inside tomatoes.

Cut stems off peppers and place on top of onions.

Set on high and cook for 2 1/2-3 hours (or cook on low for 5-6 hours) until vegetables are tender. Let cool.

In food processor or blender, layer cooled mixture with cilantro (or parsley) and blend well. Pour into bowl and add salt and lime. Mix well and pour into jars or other covered container.

Chill before serving. Keep stored in refrigerator.

Makes 1 1/2 to 2 quarts

Source: TX Co-Op Power Magazine


BAYOU BUFFALO WINGS

~Submitted by Treva, Eastern TN

Breading:
2 cups all-purpose flour
2 teaspoons granulated garlic
2 teaspoons lemon pepper
3 teaspoons rosemary and thyme (finely chopped)
2 teaspoons salt and pepper or Creole/Cajun seasoning salt

Egg Wash:
4 eggs
1 cup milk

Sauce:
1/2 cup Southern Comfort
1/2 cup hot sauce
1/4 cup (1/2 stick) melted butter
1 tablespoon Worcestershire sauce
24 chicken wings or drumettes
Vegetable or cooking oil for deep-frying

In a bowl, blend all of the dry ingredients for the breading.

In a separate bowl, make the egg wash by blending the eggs and milk. Add the chicken and coat well. Place coated chicken in breading and toss. Place the breaded chicken in a deep fryer or in pot that has enough hot 350? F oil to cover chicken. Cook until golden brown.

In a large bowl, mix all ingredients for the sauce and toss in cooked chicken, mix well.


PORK CHOPS WITH BLUE CHEESE GRAVY

~Submitted by Leasa, IA

For the pork or blue cheese lovers!!

2 T butter
4 thick cut pork chops
1/2 t pepper or to taste
1/2 t garlic powder or to taste
1 C whipping cream
2 oz crumbled blue cheese

Melt butter in large skillet over med heat. Season the chops with pepper and garlic powder. Fry chops in butter until no longer pink and juices run clear, about 20-25 mins. Turn occasionally to brown evenly.

Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 mins. Pour sauce over warm chops.

4 servings

Source: Allrecipes


CHILI CHICKEN SOUP

~Submitted by Larry Holmes, Ontario, Canada

1/2 cup onion, chopped
3 cloves garlic, minced
1 (14.5-ounce) can stewed tomatoes
1 1/2 cup cooked chicken, shredded
1/4 cup taco sauce
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
3 (16-ounce) cans fat-free chicken broth
1 (15-ounce) can chickpeas, drained
1 (4.5-ounce) can diced green chilies
1 cup cooked rice

Add all ingredients to a large pot. Simmer for 20 minutes.


CHICKEN ARTICHOKE CASSEROLE

~Submitted by Angelique, TX 

Ingredients
4 t. Vegetable oil
2 lb chicken breast, cut into strips
3 cloves fresh garlic, finely chopped (or sent through a handy dandy garlic press!)
15 oz can artichoke hearts, drained and quartered.
12 oz sliced fresh mushrooms
6 c. Crushed tomatoes.
12 oz can evaporated milk
2 t. dried basil
2 t. dried tarragon
1 t. Salt
1/2 c. red wine
1/2 c. sliced almonds

Directions
1. In a large pan heat oil and cook chicken for 3 or 4 minutes until browned. Season with salt and ground pepper to taste.

2. Add garlic, artichokes, and mushrooms. Saut? for 3-4 more minutes.

3. In a medium mixing bowl; mix tomatoes, evaporated milk, basil, tarragon, salt and wine. Stir.

4. Add chicken and vegetable mixture to tomato mixture and mix well.

5. Spray 9"x13" pan with pan spray.

6. Put Chicken Artichoke mixture in pan.

7. Sprinkle Almonds on top.

8. Bake at 350 for 25-35 minutes.

9. Serve over brown rice.

(Adapted from recipe found in the July issue of "American Baby")


ANGEL FOOD SURPRISE CAKE

~Submitted by Brenda, AL

Hi Maggie and all. Brenda from Alabama. This has been around a while so you may have posted it before but it is really good.

1 pkg Angel food cake mix (I use Duncan Hines)
20 oz can crushed pineapple

Before cooking this move your top rack down in oven as angel food cakes rise and you don't want it in the top of your oven.

In mixer bowl place cake mix and pineapple with juice. Blend on low speed 1 to 2 minutes until light and fluffy. DO NOT GREASE your pan. Pour into a tube pan and bake 350° for 40 to 45 minutes or until done when tested with a toothpick. When done turn upside down over a bottle. Let set until cool. When cool run a knife around outside of cake as well as around inside ring. Turn out onto cake plate.


BEEF AND CHEESE STACKS

~Submitted by Luanne, FL

4 (8-inch) flour tortillas 
6 (1-ounce) thin slices deli roast beef 
3/4 cup thick and chunky salsa 
1/4 cup sliced pitted ripe olives 
9 slices (3/4-ounce each) Muenster or your choice of Cheese 

Heat oven to 375°F. Place 1 tortilla into ungreased 9-inch pie plate; top with 2 slices roast beef, 2 tablespoons salsa, 1 tablespoon olives and 2 slices cheese. Repeat layers twice, ending with tortilla. Spread remaining salsa over tortilla. 

Bake for 22 to 27 minutes or until heated through and cheese is melted. 

Cut 3 slices cheese in half diagonally. Place on top. Continue baking for 1 to 2 minutes or until cheese is melted. 

To serve, cut into wedges.


POTATO SOUP

~Submitted by Angelique, TX

8 Lg Potatoes, cubed
2 Med Onions, chopped
2 Tbsp Margarine
2 Chicken bullion 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.


PEANUT BUTTER FUDGE

~Submitted by Carol, NY

1 large can evaporated milk
3 cups sugar
1 tsp vanilla extract
3 tbs margarine
3/4 c. peanut butter

In a large, heavy saucepan, combine mil, sugar and 2 tbs of the margarine. Swab top of pan with remaining margarine, to prevent boiling over. Cook over med-high heat, stirring constantly, until it reaches hard-ball stage. Remove from the heat, stir in peanut butter and vanilla. Pour into buttered 8x8-inch square pan. Cool. Cut into 2-inch squares. 

Yield: 32 pieces.


SAUSAGE CHRISTMAS CAKE

~Submitted by my pal Johnny, LA

INGREDIENTS:

1 pound pork sausage
1 cup cold, brewed coffee
1 cup packed dark brown sugar
1 cup white sugar
2 eggs, beaten
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
2 cups self-rising flour
1 cup chopped walnuts
1/2 cup golden raisins
1/2 cup raisins

DIRECTIONS:

Mix together cinnamon, nutmeg, cloves, and flour in a bowl.

Add sausage, coffee, sugars, and eggs to the dry ingredients. Add raisins and nuts. Pour into an un-greased angel food cake pan.

Bake in a preheated oven at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean.

Garnishes may be added such as drizzled white frosting with whole cherries and mint leaves. This cake is so moist. If you like the flavor of rum you can wrap a rum-soaked damp cloth around it and refrigerate for several weeks. This is best served with a spoonful of whipped cream.


POACHED PEARS WITH GRAND MARNIER CREAM

~Submitted by Treva, Eastern TN

8 fresh pears
2 qts. orange or pineapple juice (or combination)
1/2 cup. heavy cream
1 cup. vanilla ice cream, slightly softened
2 tsp. Grand Marnier liqueur
1/4 cup. grated orange rind (or to taste)
Fresh mint for garnish (optional)

Cut a thin slice from the bottom of each pear so it will stand upright. Core the pears from the bottom, leaving the stems intact, and peel them. Place the pears in a 4-quart pot and add the juice. Bring to boil and cook until the pears are springy when squeezed (5 to 7 minutes for ripe pears). Remove the pears and stand each in a separate dessert bowl. Just prior to serving, mix cream, ice cream and liqueur together until the mixture is soft. Spoon some of the cream mixture over each pear, sprinkle grated orange rind over the tops and garnish with optional mint, if desired. 

Yields 8 servings.

HEART-HEALTHY PUMPKIN PIE

~Submitted by Angelique, TX

Yield: 8 Servings

Ingredients:
2/3 cup Sugar
1/2 tsp Ground cinnamon
1/2 tsp Ground ginger
1/2 tsp Ground nutmeg
1 pch Ground cloves
1 1/2 cup Canned pumpkin
1 1/2 cup Fat-free evaporated milk
1/4 cup Brandy
3 lrg Egg whites, slightly beaten
1 tsp Vanilla extract
1/2 tsp Orange zest, (grated rind of an orange)
1 x Low-fat, (9-inch) pie shell, unbaked

Method:
Preheat oven to 450 degrees. In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves. Add pumpkin, evaporated milk, brandy, egg whites, vanilla and orange zest. Beat until smooth. Pour into pie shell.

Bake for 10 minutes. Reduce heat to 325 degrees and bake for 45 minutes, or until a knife inserted in the center comes out clean.

Source: fooddownunder


HOMEMADE SPAGHETTI SAUCE

~Submitted by Jean, Syracuse, NY

Ingredients:
1/2 Tbs olive oil
2 cloves garlic, minced
4 oz. Mushrooms, cleaned and sliced
1 medium onion, chopped
1/4 lb hamburger, cooked and drained
2 cups tomato sauce
3/4 cup tomato paste
1/4 cup dry red wine
1 tsp Worcestershire sauce
1 cup beef stock
1/4 tsp oregano
1/4 tsp basil
1/4 tsp thyme
1/4 tsp cumin
salt and pepper to taste
13 1/4 oz whole wheat blend pasta

Saut? garlic, onions mushrooms in olive oil. Add all other ingredients and simmer over low heat for one hour. Meanwhile, cook pasta. Serve sauce over spaghetti.

Serves 4.

Nutritional Analysis:
Calories – 573.1
Total fat – 8.9 g
Saturated fat – 1.5 g
Sodium – 451 mg
Cholesterol – 11 mg


ROASTED SWEET POTATOES

~Submitted by Treva, Eastern TN

Native to the Americas, the delicate, pleasant-tasting tuber known as the sweet potato is the product of 5,000 years of careful human cultivation. It’s so popular that the small town of Benton, Kentucky even dedicates a Tater Day Festival to the sweet potato every year on the first Monday of each April.

3 sweet potatoes, peeled and sliced 1/3" thick
1 tablespoon olive oil
kosher salt to taste

1. Preheat the oven to 450°F. 

2. Spread the sweet potato slices out on a baking sheet. Brush them with olive oil and sprinkle with salt. 

3. Roast the sweet potato slices on the top rack of the oven until they are tender, about 15 minutes.

This recipe serves: 6
Nutrition Facts: Serving size: 1/2 sweet potato 

Calories 88; Total Fat 2 g; Saturated Fat 0 g; Protein 1 g; Total Carbohydrate 16 g; Dietary Fiber 2 g; Sodium 87 mg; Percent Calories from Fat 25%; Percent Calories from Protein 5%; Percent Calories from Carbohydrate 71% 

Source: Food Fit


OVEN FRIED CHICKEN

~Submitted by Jean, Syracuse, NY

Ingredients:
1 1/2-2 cups Crushed rice Chex cereal
1 teaspoon Oregano
1 teaspoon Garlic powder
3 pounds Chicken, cut up and skinned (breasts can be deboned)
Butter flavored pan spray

In pie tin mix crushed rice Chex, oregano and garlic powder. Rinse chicken and pat dry.

Spray each piece with butter flavored pan spray. Roll chicken pieces in rice Chex coating. Line large baking dish (15 x 10) with foil and spray with butter flavored pan spray. Arrange chicken pieces on foil so pieces do not touch.

Place in 375 degree oven and bake for 45 to 60 minutes. Do not turn chicken pieces while baking.

Makes 6 servings.

Nutritional Analysis:
Calories 170
Total fat 4.4 g.
Saturated fat 1 g.
Sodium 168 mg.
Cholesterol 75 mg.


LOW FAT WHITE GRAVY

~Submitted by Maggie, TX

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1 (12 ounce) can evaporated skimmed milk
1 (10 1/2 ounce) can low-salt chicken broth

Combine first 3 ingredients in a medium saucepan. Gradually add water, milk, and broth, stirring with a wire whisk until blended. Bring to a boil; reduce heat, and simmer 3 minutes or until thickened, stirring constantly with whisk. 

Serving Ideas: 
Serve this with mashed potatoes, poultry, or pork. 

Serving size: 1/4 cup
Servings: 12

Source: Cooking Light, Nov/Dec 1995

DIABETIC DEVIL'S FOOD CAKE

~Submitted by Luanne, FL

Here is one for the diabetic section. Haven't made it, but it sounds pretty good.

1/2 cup Cocoa
1/2 cup Boiling water 
2 cup Cake flour
1/2 tsp Baking soda 
1 1/2 tsp Baking powder
1/8 tsp Salt 
1/3 cup Sugar (or substitute)
3/4 cup Liquid egg substitute (room temp) 
1 tsp Vanilla 
1/2 cup Margarine, room temp 

Stir together cocoa and boiling water until smooth. Set aside to cool to room temp. 

Place flour, baking soda, baking powder, salt and sugar in mixer bowl and mix at low speed about 1 minute to blend.

Add egg substitute, sweetener, and vanilla to cocoa mixture and mix well. 

Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about 1 minute.

Pour into 9" square or 9x13 cake pan that has been greased with margarine.

Bake at 350 F for about 30 minutes, or until a cake tester comes out clean and cake pulls away from the sides of the pan. Cool in the pan, cut and serve.


SUGAR-FREE HOT COCOA

~Submitted by Jean, Syracuse, NY

1 large box powered milk
1 large jar creamer
2 large containers of sugar free Swiss Mix chocolate powder

Mix in large bowl.

Add about 3 T or to taste of the mix. We make this every year.


GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES

~Submitted by Maggie, TX

Note from Maggie: This is a great recipe, even if you do not have diabetes. The use of sun-dried tomatoes makes a HUGE difference in taste. We do the marinating in a Ziploc bag. I use a hot skillet to cook, and serve on whole wheat rolls with arugula leaves.

Serves 4

4 5-ounce (150 g) boneless skinless chicken breasts, all fat removed 
1 tablespoon (15 ml) balsamic vinegar 
1 teaspoon (5 ml) olive oil 
2 cloves garlic, minced 
2 teaspoons (10 ml) minced fresh thyme 
freshly ground pepper 
butter-flavored cooking spray 
1 1/2 pound (720 g) red onion, sliced thin 
1 1/2 ounces (42.5 g) sun-dried tomatoes 
1/8 teaspoon (0.6 ml) Worcestershire sauce 
1/8 teaspoon (0.6 ml) kosher salt (optional) 
1 teaspoon (5 ml) olive oil 
freshly ground pepper 
4 French style rolls, whole wheat if possible 
4 lettuce leaves 

Place the chicken breasts in a shallow dish. Combine the vinegar, oil, 1 clove minced garlic, thyme, and pepper and drizzle over the chicken. Cover and refrigerate overnight to marinate. 

Coat a non-stick covered skillet with cooking spray. Add the onion and remaining garlic with 2 tablespoons (30 ml) water. Cover and cook for 5 minutes until onion is wilted. Uncover and cook and stir until the onion begins to brown. 

Reconstitute the sun-dried tomatoes in hot water as per package directions. Drain and chop fine. Place in a bowl and add the Worcestershire sauce, salt (if using), oil, and pepper, to taste. 

Grill the chicken until done, about 5 to 6 minutes per side, turning once. Slice the rolls and as the chicken is turned, coat the rolls with cooking spray and toast over the coals. 

Place the bottom half of each roll on a plate. Top each roll with lettuce leaf. Top with chicken, and 1/4 of the onion and tomato mixture. Cover with roll tops. Serve immediately. 

Per serving: 362 calories (15% calories from fat), 41 g protein, 7 g total fat (0.9 g saturated fat). 42 g carbohydrates, 7 g dietary fiber, 82 mg cholesterol, 374 mg sodium 
Diabetic exchanges: 4 very lean protein, 3 carbohydrate (1 1/2 bread/starch), 4 vegetable) 

Source: Diabetic-Recipes.com

VEGGIE SOUP

~Submitted by Jean, Syracuse, NY

Leftover beef roast cut into small pieces
2 cans of beef and onion stock
1 package of frozen mixed veggies
2 cups of chopped cabbage
1 cup of diced potatoes

Put into a nice big pot and simmer for about 20 minutes until veggies are cooked. You can add some noodles or rice if you desire. 


PORK CHOP SUEY FOR TWO

~Submitted by Treva, Eastern TN

2 teaspoons vegetable oil
1/3 cup onion, chopped
2/3 cup celery, chopped 
3 tablespoons brown gravy
1/4 cup cream of mushroom soup
1 tablespoon soy sauce 
1/2 cup sliced roast pork
1/2 cup bean sprouts, drained 
1 teaspoon cornstarch
1 cup cooked rice

Saut? the onion and celery in hot oil until the onion is tender, Add soup, soy sauce, and gravy. Stir while the mixture comes to a boil. Add the pork and bean sprouts and bring to a boil. Reduce heat and simmer while covered. Stir together the cornstarch and water until smooth. Add to the pork mixture. Cook until mixture boils and thickens, stirring constantly. Serve over rice. 


FRENCH GREEN BEANS

~Submitted by Jean, Syracuse, NY

Frozen green beans get tasty herb flavor from rosemary and basil while toasted almonds add crunch.

1 package (9 ounces) frozen French-style green beans 
1 jar (4-1/2 ounces) sliced mushrooms, drained 
3 tablespoons butter or margarine, melted 
1/4 teaspoon dried rosemary, crushed 
1/4 teaspoon dried basil 
Toasted slivered almonds 

Cook green beans according to package directions; drain. Add mushrooms and keep warm. Combine butter, rosemary and basil; drizzle over bean mixture and toss to coat. Sprinkle with almonds.

Yield: 2 servings.


SAVORY TOMATO SOUP

~Submitted by Maggie, TX

1/4 cup of chopped celery
2 tablespoons of chopped green onion
1 tablespoon of butter or margarine
2 teaspoons of all purpose flour
One 8 ounce can of stewed tomatoes
1 cup of water
1/4 cup of dry white wine or water
1 chicken bouillon cube
2 slices of crisp cooked bacon, crumbled 

Cook the celery and onion in butter until tender, but not brown. Blend in the flour. Add the remaining ingredients, except the bacon, cook and stir until slightly thick. Reduce the heat, cook slowly for 15 minutes, stirring occasionally. Garnish with bacon.

Makes 2 servings.

WHOLE WHEAT-BLUEBERRY MUFFINS

We love whole wheat anything so this recipe is a big hit around here. FYI: I did not use Cascadian Farm® blueberries. I looked but couldn't find them so I used Bird's Eye. I also used 2% milk.

Prep Time: 15 min 
Start to Finish: 35 min 
Makes: 12 muffins

1/4 cup packed brown sugar 
1/2 teaspoon ground cinnamon 
3/4 cup fat-free (skim) milk 
1/4 cup vegetable oil 
1/4 cup honey (I use only pure Ohio Honey from our very own a2z'er Lucy Wellhausen)
1 egg 
1 cup all-purpose flour 
1 cup whole wheat flour 
3 teaspoons baking powder 
1/2 teaspoon salt 
1 cup Cascadian Farm® frozen organic blueberries (from 10-oz bag), do not thaw 

1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. Mix brown sugar and cinnamon; set aside. 

2. In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries. 

3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan. 

High Altitude (3500-6500 ft): Decrease baking powder to 2 tsp. 

1 Serving: Calories 180 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 13g); Protein 4g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 8%
Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet. 

Variation: 
If you like, use apple pie spice or pumpkin pie spice instead of cinnamon in the brown sugar topper. 

Source: Cascadian Farm®


ASPARAGUS-CHEESE CHICKEN

1 tablespoon butter
4 boneless, skinless chicken breast halves
1 (10 ounce) can condensed broccoli-cheese soup
1 (10 ounce) package frozen asparagus cuts
1/3 cup milk

In skillet, heat butter and cook chicken 10 to 15 minutes or until brown on both sides. Remove chicken and set aside.

In same skillet, combine soup, asparagus and milk and heat to boiling.

Return chicken to skillet, reduce heat to low, cover and cook another 25 minutes until chicken is no longer pink and asparagus is tender.

Source: Best 1001 Short, Easy Recipes


SONORAN BEEF STEAK

I have made this with the cubed steaks but enjoy the recipe using ground beef patties just as much (and it is cheaper!).

Ingredients: 
4 beef cubed steaks (about 1 pound) 
1 cup plain dry bread crumbs 
2 teaspoons taco seasoning mix 
Salt and pepper 
2 to 4 tablespoons garlic-flavored or plain olive oil 
Chopped fresh cilantro 

Sauce: 
3/4 cup prepared ranch dressing 
2 tablespoons chopped fresh cilantro 
1 to 2 teaspoons taco seasoning mix 

Instructions: 
1. Combine sauce ingredients in small saucepan; set aside. 

2. Combine bread crumbs, 2 teaspoons taco seasoning and salt and pepper on waxed paper. Brush both sides of beef steaks lightly with some of the oil. Dip into crumb mixture to coat both sides; press coating into steaks. 

3. Heat remaining oil in 12-inch nonstick skillet over medium to medium-high heat until hot. Place steaks in skillet; cook 6 to 8 minutes or until cooked through, turning occasionally. Meanwhile heat sauce over low heat just until warmed. Serve steaks immediately with sauce. Garnish with cilantro. 

Makes 4 servings.

Source: Cattlemen's Beef Board and National Cattlemen's Beef Association


STRAWBERRY CREAM PIE

1 pint strawberries
1 pkg. vanilla instant pudding
1 cup sour cream
1/4 cup milk
2 tsp. orange or lemon zest
3 1/2 cup Cool Whip thawed
1 (9-inch) graham cracker crust

Hull berries and set aside.

Combine pudding mix, sour cream, milk, zest, and 2 cups Cool Whip in bowl. Beat with wire whisk until well blended, about 1 minute.

Spoon half the filling into crust; arrange berries, stem down, in filling and press down. Top with remaining filling.

Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining Cool Whip and additional strawberries.

Source: Cool Whip

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