A2ZRecipes.net

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

What a great day it is. I just got off from work a little while ago. The weatherman has promised an 'arctic front' (I had to look it up in the dictionary!) to come in sometime Thursday. By Friday, we should have temps dipping into the 60's. That may seem like a bit on the warm side to you, but around here, it is heaven. Although I am a Texas lover, I am not crazy about being hot. If not for air conditioning, I'd probably move up north for good. Not! I love my state and can deal with the weather. It matters not to me if it rains, snows, is hotter than heck, so long as I am able to get to work. I'll be staying right where I am, I suppose. Besides, I don't own a coat.

Just as a reminder, the current theme topic is: One-Pot and Casserole Main-Dish Recipes. I hope you will participate in this one. Just visit the Monthly Theme section and get the scoop. Make sure you read the rules for submissions to ensure yours is acceptable. Oh, use the special link, too. It helps me organize the recipes/senders. And... I need all the organizational help I can get.

You will find some great recipes in today's issue. I am grateful to those who participated. Here they are:

Fancy, Aurora, NE
Shared by Robyn, Auckland, New Zealand
Mary Jane, Stockton, CA
Treva, Eastern TN
Dorine, Philadelphia, PA
Ann, Montreal, Quebec, Canada
Angelique, TX
Jean, Syracuse, NY
Barbara, Chula Vista, CA
Tracey L., Newmarket, Ontario, Canada
Terry, Bedford, TX
Shirley, WA State
Brenda, AL
Tia, Nova Scotia, Canada

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

Psst!

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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/

One of life’s gifts is that each of us, no matter how tired and downtrodden, finds reasons for thankfulness: for the crops carried in from the fields and the grapes from the vineyard.
J Robert Moskin

Five Finger Prayer

Shared by Fancy, Aurora, NE

1. Your thumb is nearest you. So begin your prayers by praying for those closest to you. They are the easiest to remember. To pray for our loved ones is, as C. S. Lewis once said, a "sweet duty."

2. The next finger is the pointing finger. Pray for those who teach, instruct and heal. This includes teachers, doctors, and ministers. They need support and wisdom in pointing others in the right direction. Keep them in your prayers.

3. The next finger is the tallest finger. It reminds us of our leaders. Pray for the president, leaders in business and industry, and administrators. These people shape our nation and guide public opinion. They need God's guidance.

4. The fourth finger is our ring finger. Surprising to many is the fact that this is our weakest finger; as any piano teacher will testify. It should remind us to pray for those who are weak, in trouble or in pain. They need your prayers day and night. You cannot pray too much for them.

5. And lastly comes our little finger; the smallest finger of all which is where we should place ourselves in relation to God and others. As the Bible says, "The least shall be the greatest among you." Your pinkie should remind you to pray for yourself. By the time you have prayed for the other four groups, your own needs will be put into proper perspective and you will be able to pray for yourself more effectively.

BAKING TIP

Shared by Robyn, Auckland, New Zealand 

CARAMEL SAUCE 

To avoid overcooking or burning your caramel, remove the saucepan from the heat just before the caramel reaches the desired colour, as it will continue to cook. 

Use a deep stainless-steel saucepan for making caramel, as the light interior allows you to see the colour of the caramel and the deep side helps prevent spits. 

Caramel cooks around the edges first, so to ensure an even colour and to prevent the edges from burning gently swirl the caramel from the outside in. 

If your cooled caramel starts to harden, simply reheat in a small saucepan over low heat until warm. 

To clean your saucepan, add a little water and simmer over low heat until the caramel dissolves.

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 !

Menopause Ring

Shared by Mary Jane, Stockton, CA

My husband, being unhappy with my mood swings, bought me a mood ring the other day so he would be able to monitor my moods.

We've discovered that when I'm in a good mood, it turns green. When I'm in a bad mood, it leaves a big freaking red mark on his forehead.

Maybe next time he'll buy me a diamond.



A Week in the life of a Gardener's Spouse 

Shared by Treva, Eastern TN

She dug the plot on Monday, the soil was rich and fine
But she forgot to put the dinner on, so out we went to dine.

She planted roses Tuesday, she says they are a must.
They really were quite lovely, but she forgot to dust.

On Wednesday it was daisies they opened with the sun,
All pinks and whites and yellows, but the laundry wasn't done.

The poppies came on Thursday all bright and cherry red,
I guess she really was engrossed, she never made the bed.

It was violets here on Friday in colours she adores,
It never bothered her at all, the dirt upon our floors.

Saturday I hired a maid, I'd not admit defeat,
She can garden all she wants now and the house will still be neat

It's nearly lunchtime Sunday I cannot find the maid,
Oh I don't believe it. She's out there alongside my wife with her own spade!



Gardening Tips

Shared by Treva, Eastern TN

The best way to garden is to put on a wide brimmed straw hat and some old clothes. And with a hoe in one hand and a cold drink in the other, tell somebody else where to dig. 

Compost is best aged a little like a fine wine. I mean, would you prefer to drink a nice 97, or something that was made last Thursday. 

When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it. If it comes out of the ground easily, it is a valuable plant. 

A weed is a plant that has mastered every survival skill except for learning how to grow in rows. 

Spring does not arrive until the ice is out of the compost heap. 

Winter does not arrive until the ice is IN the compost. Until then, all bets are off. 

Any self respecting rock will break at least one shovel before accepting its new home. 

A good compost pile should get hot enough to poach an egg, but not so hot it would cook a lobster. 

Gardening requires a lot of water most of it in the form of perspiration.

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!

PENNSYLVANIA DUTCH SCRAPPLE

~Submitted by Dorine, Philadelphia, PA

PA Dutch Scrapple

Slaughter the hog on a chilly autumn morning. Put the bacon, hocks and hams in the smokehouse to cure. Store the chops, loin and other good meat parts in a cold place. Clean and save the intestines for stuffing sausages.

According to the oral account of one of the women, you must light a good fire in the barnyard and set a kettle over it. Throw in the head, liver and other innards, bones, knuckles and feet. Cover with water. Add a couple of big old onions stuck with a couple of cloves each. Throw in a handful each of salt and pepper. You can add sage and thyme from the kitchen garden if you like, a nice handful, and a bit of cayenne. Boil three hours then leave to cool overnight. Strain the broth and chop all the meat together, making sure to clean the bones well.

Return the meat to the broth and bring it to a boil. Add five pounds of cornmeal cook it 30 minutes. Place in loaf molds and set in the icehouse to chill.

In the morning, unmold and slice; fry in bacon dripping.

Or you can buy the ingredients at a butcher's and make an amount manageable for a city kitchen:

4 fresh pork knuckles and trotters
4 lbs. fresh pork neck bones
1 lb. pork shoulder
1 lb. pork liver
1/4 cup salt
3 T. black pepper
2 T. thyme
1 T. sage
1 T. cayenne
2 lbs. yellow cornmeal

Place all pork, salt herbs and spices in a large stockpot; cover with water. Bring to a boil; reduce to a simmer and cook 3 hours. Cool until you can handle it then pick the meat off the bones. Strain the broth well. Return meat and broth to pot; bring to a boil and stir in cornmeal. Simmer 30 minutes, or until thickened. Run through meat grinder and pour into loaf pans. Chill overnight. Slice, dredge in flour and cook in bacon dripping until the outside is brown and crispy and the inside is creamy.

The bones are essential; don't use boneless pork! Part of the reason is for flavor. Another important reason is gelatin. Gelatin holds things together. Bones provide the necessary gelatin. It improves both the texture and flavor.

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RASPBERRY POUND CAKE WITH RASPBERRY ICING

~Submitted by Ann, Montreal, Quebec, Canada

Cake

1 1/4 cups flour
1/4 teaspoon baking soda
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup honey
1/3 cup butter, at room temperature
2 eggs
1 cup vanilla yogurt
2 cups raspberries 

Icing

2 cups powdered sugar
1/4 cup butter
1 tube raspberry YoSqueeze yogurt 
1/4 cup raspberries 

Preheat oven to 375?F. Sift dry ingredients together in a small bowl. In a large bowl, cream butter and honey together until smooth. Beat in eggs. Add dry ingredients in to butter mixture in thirds, alternating with the yogurt. Fold in raspberries. Pour batter in greased bundt pan and bake for 35-40 minutes. Cool in pan. For icing, cream together butter and sugar. Add yogurt and blend until smooth. Frost cooled cake on top and sides. Slice and garnish with raspberries. Yields: 10-12 servings 


PORCUPINE MEATLOAF

~Submitted by Angelique, TX

Serving Size: 6

1 pound extra lean ground beef
1/2 cup instant rice
1 cup finely chopped onion
10 ounces tomato soup, condensed -- divided
1/4 cup skim milk
1/4 cup Splenda Granular
1 1/2 teaspoons dried parsley
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup ketchup

Preheat oven to 350 degrees F.

Spray an 8 x 8-inch baking pan with butter-flavored nonstick cooking spray. In a large bowl, combine meat, rice, onion, 2/3 can of soup, milk, 1 tablespoon Splenda, parsley and pepper. Mix well. Pat into baking dish. Bake for 15 minutes. In a small bowl, combine remaining Splenda, soup and ketchup. Spoon over partially baked meatloaf. Continue baking for another 30 to 35 minutes. Place baking pan on a wire rack to cool 5 minutes before serving. 

Serves 6.



CRUNCHY ONION CHICKEN

~Submitted by Jean, Syracuse, NY

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes 

Ingredients:
1 1/3 cups French's® Original or Cheddar French Fried Onions 
4 boneless skinless chicken breast halves 
1 egg, beaten 

Directions:
1. Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin. 

2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired. 

3. Bake at 400°F for 20 minutes or until no longer pink in center.


BAY SCALLOPS WITH WHITE WINE

~Submitted by Barbara, Chula Vista, CA

4 servings.

2 tablespoons butter
1 pound bay scallops
Salt and freshly ground pepper to taste
2 tablespoons finely chopped shallots
1 small garlic clove, minced
4 mushrooms, thinly sliced
1/4 cup dry white wine
1/2 cup cream
1 tablespoon finely chopped parsley

Heat the butter in a skillet and add the scallops. Cook quickly, shaking the pan; sprinkle with salt and pepper. Continue cooking and stirring with a wooden spoon and add the shallots, garlic and mushrooms. Cook, stirring, for about 1 minutes, then transfer scallops to a warm dish.

Add the wine to the skillet and cook over high heat, stirring, for about 1 minute. Add the cream and cook over high heat, for 2 minutes. Return the scallops to the skillet and sprinkle with parsley. Serve over freshly made noodles or rice.

Source: The New York Times 1990


BOURBON PECAN PIE

~Submitted by Treva, Eastern TN

2 cups cake (not self-rising) flour or all-purpose flour
1/4 cup pecans, toasted and finely ground
1 teaspoon granulated sugar
1/2 teaspoon salt
1/3 cup cold vegetable shortening
1/3 cup unsalted butter (no substitutions), cut up
5 to 6 tablespoons ice water
2 to 2 1/2 cups pecan halves, divided
3 large eggs, beaten
3/4 cup firmly packed brown sugar
3/4 cup dark corn syrup
5 tablespoons butter, melted
1 tablespoon bourbon
2 teaspoons vanilla extract
2 cups heavy cream
1 tablespoon confectioners' sugar
1/4 teaspoon ground cinnamon
1-1/2 tablespoons pure maple syrup

Directions
1. For the pastry, combine flour, ground pecans, granulated sugar and salt in bowl. Cut in shortening and the 1/3 cup butter until mixture is crumbly. Gradually add water, tossing with fork, until pastry holds together. Shape into 2 balls, one slightly larger than the other; flatten into disks.

2. For the filling, coarsely chop 1 cup of the pecan halves. Beat eggs, brown sugar, corn syrup, the 5 tablespoons butter, the bourbon and vanilla in bowl. Stir in chopped pecans.

3. Heat oven to 350 degree F. On lightly floured surface, roll larger pastry disk into a 12-inch circle. Fit into 9-inch pie plate. (If pastry cracks, gently patch by pressing with fingertips.) Trim pastry to edge of pie plate. Pour in filling. Beginning at outer edge of pie shell, arrange enough of the remaining pecan halves in concentric circles to cover filling. Brush pastry edge lightly with water. Roll remaining pastry into a 10-inch circle. Using a miniature 1-inch leaf cookie cutter, cut leaves and gently press on pastry edge, overlapping slices to form a decorative border. Bake 35 minutes. Cover edge loosely with foil. Bake 15 minutes more or until filling is set. Cool.

4. For the Maple-Cinnamon Whipped cream, beat whipped cream, confectioners sugar and ground cinnamon in large bowl with electric mixer until cream begins to thicken. Slowly beat in maple syrup to soft peaks.

5. Serve pie with Maple-Cinnamon Whipped Cream. Makes 10 servings. 

Nutrition facts per serving:
calories: 760
total fat: 56g
saturated fat: 22g
cholesterol: 161mg
sodium: 258mg
carbohydrate: 63g
fiber: 2g
protein: 7g


TRACEY'S ROASTED POTATO SALAD

~Submitted by Tracey L., Newmarket, Ontario, Canada

6-8 pounds of new red potatoes, scrubbed but not peeled
oil for tossing (your fave~I use canola or olive oil)
herbs of your choice (I use basil, oregano, thyme, etc.)
One package bacon (500g/approx. 1 lb)
6 stalks celery, chopped small
6 eggs, hard-boiled and chopped
1/2-3/4 cup of chives
1 3/4-2 cups Miracle Whip (I prefer this to mayo)
1/4 cup Dijon, Russian, specialty mustard (your favourite)
1-2 tablespoons crushed/minced fresh garlic
Ground pepper to taste

Scrub and cut potatoes into small pieces. Rinse starch off. Put about 1/2 cup of oil and herbs into a very large bowl. Add potato pieces, and toss until covered with the herbed oil. I roast them in 2 large roasters (glass, about 10" x 14") at 425-450F degrees until done. ~Mine took about 45 minutes or so to be done with some crispy edges!~ As they roast, cook the bacon. Chop it into little pieces*. Also chop the celery and hard-boil the eggs. Remove potatoes and put into a large bowl. Allow to cool completely. (Try to keep nosey little fingers out of them if you can!! LOL!) I refrigerate mine overnight. I put the chopped bacon, celery, eggs and chives into a bowl with some more herbs and refrigerate as well. In the morning, I mix the Miracle Whip, mustard and garlic, adding some ground pepper. After tossing the potatoes with the other chopped stuff, I mix in the wet ingredients. This made tons! And I mean tons! Probably 20 cups at least! I find waiting to add the wet ingredients keeps the potatoes and bacon from getting soggy. Oh, and feel free to use whatever herbs and mustards you like! If you use mustard powder, just increase the Miracle Whip (or mayo) to suit your tastes!

Hope you like it! It sure goes fast around here!

*Lately, I chop the bacon into bite-size pieces before I cook it. That way there's no need to crumble it afterwards, and get my fingers all greasy!

**Note~ This is also absolutely delicious, served warm!

Enjoy!


POT LUCK CHICKEN CASSEROLE

~Submitted by Terry, Bedford, TX

Ingredients: 

8-10 boneless, skinless chicken breast halves, cooked and cut in bite size pieces
2 10 ?-ounce cans cream of chicken soup
24 ounces sour cream
1 12-ounce package Ritz crackers containing 3 stacks
Poppy seeds
? stick butter or Margarine, melted

Simmer chicken breast halves (you can skin and bone your own if you prefer) in salted water, or chicken broth until just done and no longer pink. Mix soup and sour cream until smooth. Crush 2 stacks of crackers. In a 3-quart casserole, alternately layer chicken, soup mixture, and ? of cracker crumbs. Sprinkle poppy seeds over crackers until lightly covered. Repeat layering. Drizzle melted butter on top. Bake at 350 degrees until it bubbles (about 30 minutes). Serves 10-12.


P. F. CHANG'S STIR-FRIED SPICY EGGPLANT

~Submitted by Angelique, TX

1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water to
make a paste
Canola oil for deep-frying

Spicy Sauce:
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (Sambal Oleck preferred)
1/2 teaspoon ground bean sauce (Koon Chun preferred)
1/2 teaspoon sesame oil

Combine all Spicy Sauce ingredients and mix well.

In a wok, deep-fry eggplant at 350F for 1 minute. Remove eggplant and drain on paper towels.

Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.


PINEAPPLE-CITRUS MUFFINS

~Submitted by Shirley, WA State

Makes 12

Bake at 375 degrees for 25 min.

1/3 c. honey
1/4 c. butter
1 large egg
1-8oz can crushed pineapple
1 Tbl. grated orange zest
1 c. all purpose flour
1 c. whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 c. chopped dates or raisins
1/2 c. chopped nuts, Pecans or walnuts

Preheat oven to 375 degrees. In large bowl, mix the honey and butter 1 minute with mixer. Beat in egg, then the pineapple with juice and the zest of the orange. Sift the dry ingredients on waxed paper. Stir into muffin mixture just till blended. Divide dough between 12 well greased muffin cups or use cupcake paper liners. Bake 25 minutes or till tooth pick comes out clean. Cook slightly on rack.


PORK FILLET & GINGER STIR-FRY

~Submitted by Robyn, Auckland, New Zealand

300g pork fillet
1 tablespoon oil
2 cloves garlic
1 tablespoon ginger, grated
2 carrots – strips
1 tablespoon cornflour
? cup chicken stock
2 tablespoons soy sauce
1 tablespoon honey
1 bunch bok choy halved lengthwise
3 cups boiled rice to serve 

Combine pork, thinly sliced, with oil, garlic and grated ginger in fridge for 1 hour.

Add pork to heated wok and stir-fry.

Add carrots, stir-fry 2 minutes.

Blend cornflour with chicken stock, add to pan with soy sauce, honey and bok choy.

Stir until it boils and thickens.


7-UP BANANA BREAD

~Submitted by Treva, Eastern TN

4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 cup butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 cups mashed bananas
1 cup 7-Up

Preheat oven to 350 degrees F. Stir together dry ingredients and set aside.

Cream butter and sugar in a large bowl. Add eggs, beating well after each addition. Add vanilla and bananas, mixing well. Add dry ingredients alternating with the 7-Up, finishing with dry ingredients. 

Pour into 2 greased loaf pans. Bake for 45 minutes, until a wooden pick inserted in the center comes out clean. 

Cool in the pan for 10 minutes before removing and cooling completely.


GRAPE SALAD

~Submitted by Brenda, AL

I made this and took it to church today and WOW! I could haven eaten the whole bowl! I let it set all night in the refrigerator. There was not one grape left. I used low fat cream cheese and sour cream.

3 lbs seedless grapes (red or green or a combination)
1/4 - 1/2 cup sugar (adjust to taste)
8 oz sour cream
8 oz cream cheese (softened)
1 tsp vanilla
1 cup walnuts or pecans, chopped
1/2 - 1 cup light brown sugar (adjust to taste)

Wash and stem grapes; drain. In large mixing bowl, combine sugar, sour cream, cream cheese, and vanilla till smooth. Pour over grapes; mix till thoroughly combined. In separate bowl, mix nuts and brown sugar together. (I use the maximum amount of brown sugar, because I love the mix of the flavor with the sweet/sour of the grapes.) Pour grape mixture into serving dish; sprinkle top with sugar and nut mixture. Chill and serve. This recipe makes a very large portion (suitable for a family gathering of 20 or possibly more, depending on appetites). Recipe may be halved. Keeps well in refrigerator for several days (if it lasts that long).

Warning: This stuff is addictive! If you need it I got it from Alicia's Kitchen.


CRUNCHY BEANS WITH TURNIPS

~Submitted by Tena, MO

3 oz Turnips, sliced 1/4-inch thick
3 oz Lima beans, cooked
2 tbl Chives, minced
1 tsp Curry
1 tsp Soy sauce
1/2 tsp Salt
2 tbl Soy oil
1 1/2 oz Walnuts, chopped
3 oz Soybean sprouts

Preheat oven to 375 degrees. Lightly grease 4 x 8 baking pan with soy oil.

Steam turnips. Combine lima beans, chives, curry, soy sauce, salt and soy oil in a blender with 2 ounces water. Puree until smooth. Combine all ingredients together and mix well. Transfer to baking pan and cook for 15 minutes.


EASY NO-BAKE PEANUT BUTTER CHEESECAKE

~Submitted by Angelique, TX

Nothing tastes better on a hot summer day than a frozen dessert. Simply combine melted REESE'S Peanut Butter Chips with cream cheese and whipped cream, pour into a no-bake graham cracker crust and freeze!

Ingredients
- CHOCOLATE CRUMB CRUST (recipe follows)
- 1 package (8 oz.) cream cheese, softened
- 1 tablespoon lemon juice
- 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
- 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- 1 cup (1/2 pt.) cold whipping cream, whipped
- Sliced, fresh fruit (optional)

Directions
1. Prepare CHOCOLATE CRUMB CRUST.

2. Beat cream cheese with lemon juice in large bowl until fluffy. Combine peanut butter chips and sweetened condensed milk in medium saucepan; stir constantly over low heat until chips are melted and mixture is smooth. Add to cream cheese mixture; blend well.

3. Beat whipping cream in small bowl until stiff. Fold into cream cheese mixture. Pour over crust. Cover; freeze 4 to 6 hours or until firm. Remove sides of pan; garnish as desired. 

12 servings.

CHOCOLATE CRUMB CRUST

1-1/4 cups graham cracker crumbs
1/4 cup HERSHEY'S Cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted

Stir together crumbs, cocoa, powdered sugar and butter in medium bowl until blended. Press firmly onto bottom of 9-inch springform pan.


RIB ROAST

~Submitted by Tia, Nova Scotia, Canada

7 lb standing rib premium oven roast (I don't know if it makes any difference but I use a regular roast, not sure what cut it is.)
1/2 tsp each pepper, garlic powder and onion powder
2 heads of garlic, peeled
1 envelope onion soup mix
1/4 cup olive oil

Place roast on rack in roasting pan. Sprinkle all over with pepper, garlic powder and onion powder.

In food processor, puree together garlic cloves, onion soup mix and olive oil to form a paste. Smear all over roast.

Add 1 cup of water to pan. Roast uncovered in 400° (I did it, Leasa! Clap Clap Clap, LOL) for 30 minutes.

Reduce heat to 325° (again, yeh). Roast 3 hours for medium-rare, adding water to maintain level and covering loosely with foil if browning too quickly.

Tent for 15-20 minutes before carving.


RANCH CRACKERS

~Submitted by Brenda, AL

Hi Maggie and all, Brenda from Alabama here. These are great for the big game day or just pigging out by yourself!

1 pkg ranch dressing mix (dry)
3/4 cup salad oil
1/2 teaspoon dillweed
1/4 teaspoon lemon pepper
5 1/4 teaspoon garlic powder or to taste
16 oz pkg oyster crackers or little Ritz crackers 

Preheat oven to 275°. In large bowl, whisk first 5 ingredients together. Add crackers, stir to coat well. Put on cookie sheet and bake 15 to 20 minutes stirring half way through.

Makes about 12 cups.

CHICKEN CACCIATORE

~Submitted by Angelique, TX

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion and garlic. Cook on low for 7 to 9 hrs. Serve. 

Yield: 5 Servings; 5.5 Points 
Cals 283, Protein 37g, Total Fat 5g, Sod 742mg, Chol 82mg, Carbs 21g, Fiber 4g



LOW-CARB EGGPLANT LASAGNA

~Submitted by Maggie, TX

Low Carb Eggplant Lasagna 
Measure Ingredient 
1/4 cup Olive oil 
1 pound Ground beef chuck 
1 teaspoon Kosher salt 
1 1/2 cups Low carb tomato sauce 
1/4 cup Chopped fresh basil 
1 (15 oz.) container Ricotta cheese 
1 1/2 cup Sliced California Ripe Olives 
1 Egg, beaten 
1 1/2 tsp. Chopped oregano 
1 pound Eggplant, sliced lengthwise 1/4-inch thick and salted 
1 1/2 cups Grated mozzarella cheese 
1 Tbsp. Parmesan cheese 

Directions: 
Heat 1 tablespoon of olive oil in a large saut? pan over medium-high heat. Add ground beef, season with 1/4 teaspoon salt and cook for 5-6 minutes, stirring occasionally until browned and cooked through. Mix in 1 1/4 cups tomato sauce and basil and set aside. In a large mixing bowl, combine ricotta, 1 cup California Ripe Olives, egg, oregano and remaining salt. Set aside. Heat remaining oil, approximately 1 tablespoon at a time, in a clean saut? pan over medium high heat and cook eggplant, in batches, until browned and softened for 2 minutes on each side. Place one layer of eggplant (approximately 3 slices) in a 7-inch by 11-inch baking dish. Top with ricotta cheese mixture and 1/2 cup of mozzarella cheese. Place another layer of eggplant on top. Pour meat sauce over eggplant and sprinkle with 1/2 cup of mozzarella. Top with remaining eggplant and drizzle with remaining tomato sauce. Cover with remaining California Ripe Olives, mozzarella cheese and parmesan cheese. Bake, covered, in a 425•F oven for 30 minutes. Uncover and continue cooking for 15 minutes. Remove from oven and allow to cool for 5–10 minutes, then cut into 6 serving pieces.

Serves 6. 

Source: California Ripe Olives

MILK 'N' HONEY BREAD

~Submitted by Jean, Syracuse, NY

1 cup milk
2/3 cup honey
1/4 cup butter or margarine
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup chopped walnuts, toasted (optional)
1 tablespoon baking powder
1/2 teaspoon salt

Preheat oven to 325 degrees F.

In a saucepan or microwave-safe bowl, combine milk, honey and butter. Heat just until the butter is melted. Cool for 10 minutes. In a bowl, combine the remaining ingredients; stir in milk mixture just until combined.

Pour into a greased 9 x 5-inch loaf pan. Bake for 1 hour or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack.

Serve warm.

Nutritional Analysis: One slice; (prepared with skim milk and reduced-fat margarine and w/o nuts) equals: 145 calories, 206 mg sodium, trace cholesterol, 29 gm carbohydrate, 4 gm protein, 2 gm fat

Diabetic Exchanges: 2 starch



FOUR-LAYER DESSERT

~Submitted by Maggie, TX

Note from Maggie: This is a great dessert for potlucks. I use chocolate pudding (as shown) but you can use whatever flavor your family prefers.

Prep Time: 35 min
Total Time: 3 hr 35 min
Makes: 12 servings

1 cup flour 
1/2 cup finely chopped PLANTERS Slivered Almonds 
1/4 cup (1/2 stick) margarine, melted 
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened 
1/2 cup powdered sugar 
2 cups thawed COOL WHIP LITE Whipped Topping, divided 
3 cups fat free milk 
2 pkg. (4-serving size each) JELL-O Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, any flavor 

MIX flour, almonds and margarine in large bowl until well blended and crumbly. Press firmly onto bottom of 13x9-inch baking pan. Bake at 350°F for 15 minutes or until lightly browned. Cool. 

STIR cream cheese and powdered sugar with wooden spoon until well blended. Gently stir in 1 cup of the whipped topping. Spoon over crust. 

POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Spoon over cream cheese mixture. Spread with remaining 1 cup whipped topping. Refrigerate 3 hours or until ready to serve.

How To Easily Remove Dessert from Pan 
Line pan with heavy-duty foil, extending ends of foil over sides of pan, before adding crust. Prepare as directed. When ready to serve, carefully remove dessert from pan using foil handles. Place on cutting board to cut into squares to serve.

Note 
If pudding layer seems too soft for layering, refrigerate dessert 15 minutes before covering with final whipped topping layer. 

Nutrition Bonus:
This elegant dessert is perfect for special occasions. The combination of milk and fat free cream cheese provides a good source of calcium.

Diet Exchange:
2 Carbohydrate, 2 Fat 

Nutrition (per serving)
Calories 200 Total fat 8g Saturated fat 2.5g Cholesterol 5mg Sodium 400mg Carbohydrate 26g Dietary fiber 1g Sugars 11g Protein 7g Vitamin A 15%DV Vitamin C 0%DV Calcium 15%DV Iron 4%DV 

Source: Cool Whip

MEXICAN CHICKEN

~Submitted by Jean, Syracuse, NY

This simple five ingredient chicken main dish recipe cooks to perfection in your microwave oven. 

Prep Time: 15min
Cook Time: 10min

INGREDIENTS:

2 boneless, skinless chicken breasts 
2 tsp. taco seasoning mix 
1/2 cup chunky salsa 
1 cup shredded Pepper Jack cheese 
2 Tbsp. sour cream

PREPARATION:

Sprinkle chicken with the taco seasoning mix, making sure to coat both sides of each piece. Place chicken in a square microwave safe dish and pour salsa over. 

Cover and microwave on HIGH for 5-8 minutes, turning dish once halfway through cooking time. Make sure chicken is thoroughly cooked. Juices should run clear when pricked with a fork. Sprinkle chicken with cheese and return to microwave. Cook for 45 seconds until cheese is melted. Top with sour cream to serve. 

2 servings 


EASY GRASSHOPPER PIE

~Submitted by Maggie, TX

1/2 cup of chocolate wafer crumbs
1 tablespoon of butter or margarine, melted
-------
1/2 of 1 pint jar of marshmallow cr?me
1 tablespoon of green cr?me de menthe
1 tablespoon of white cr?me de cacao
1/2 cup of whipping cream, whipped 

Combine the wafer crumbs and butter or margarine, press into two 4 1/2 inch tart pans. In a small mixer bowl, combine the marshmallow cr?me and liqueurs. Beat about 1 minute at high speed. Fold in the whipped cream. Pile into crumb crust. Freeze about 5 hours or overnight. If desired garnish with additional whipped cream. 

Makes 2 servings.

IMPOSSIBLY EASY OKTOBERFEST PIE

This is another Bisquick® recipe and perfect for this time of year. I used Eckrich "Polish Sausage" and added a pinch of dill to the blend. I didn't even have to argue with the "I don't eat sauerkraut" gang at home.

Prep Time:10 min 
Start to Finish:50 min 
Makes:6 servings 

1/2 lb fully cooked bratwurst (about 3), cut into 3/4-inch pieces 
1 1/3 cups drained sauerkraut (from 14-oz can) 
1 cup shredded Swiss cheese (4 oz) 
3/4 cup Original Bisquick® mix 
1/2 cup milk 
1/2 cup regular or nonalcoholic beer 
2 eggs

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle bratwurst, sauerkraut and cheese in pie plate. 

2. In small bowl, stir remaining ingredients until blended. Pour into pie plate. 

3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. 

High Altitude (3500-6500 ft): No change.

Nutrition Information:
1 Serving: Calories 300 (Calories from Fat 180); Total Fat 20g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 110mg; Sodium 980mg; Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 4g); Protein 14g Percent Daily Value*: Vitamin A 6%; Vitamin C 6%; Calcium 25%; Iron 10%
Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 High-Fat Meat; 1 1/2 Fat 
Carbohydrate Choices: 1 

Source: Betty Crocker


CHILES RELLENO CASSEROLE

This one is really easy and freezes well (for those cooking for only one or two). Modifications can be made for diabetics and calorie counters by using low- or no-fat ingredients. It's a keeper.

2 7-ounce cans green chiles 
3 cups Monterrey Jack cheese, sliced 
3 cups cheddar cheese, sliced 
3/4 cup all-purpose flour 
1 cup evaporated milk 
1 cup sour cream 
4 eggs 
1 cup cooked chicken or turkey, diced (can omit)
2 cups mild salsa 

Preheat oven to 350°F. 

Cut chiles open and line a lightly greased 9x13-inch baking dish with them. Layer both cheeses evenly over chiles. Add any remaining chiles over the cheese layer. 

Mix the flour with a small amount of the milk; using a wire whisk, make a smooth paste. Mix in the remaining milk and sour cream. Beat in the eggs, one at a time, and add the diced meat. 

Pour mixture over chiles and cheese. Bake for 30 minutes at 350°F. Pour salsa over top and bake an additional 15 minutes.

Makes 8 or 10 servings.

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