A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter - a day late. I have had sporadic internet service; unable stay on-line long enough to post. I am giving this one more shot before I shut her down and search for a new Internet Service Provider (ISP). Problem is, when you live in a small city (surrounded by other small cities) there's only one ISP that offers DSL. I can no longer use a dial-up as it would make doing the issues time prohibitive. I did that for years but am getting too old to work so many hours at the real job and come home for another shift at the computer.

The newest theme topic is announced in the Monthly Theme section. This one will entice even the most timid of you to share recipes. Go to the Monthly Theme section to read about it, how to make sure your recipes are acceptable, and for the handy email link. Some of you continue to have trouble locating the correct link. It is all there, whether you desire to send in a funny or a recipe for regular or theme posting.

'Tis the season to shop. I sincerely hope you use this time when you are already shopping for food and gifts to use the links found in A to Z Recipes issues. I don't ask that you pay anything for issues. It's my gift to you. But it would be painless for you to use the shopping links found here for things you would normally purchase. Fair enough? Great prices and even some with free shipping for you and a little help for me to defray expenses associated with the newsletter and web site. It's a win-win proposition!

I hope you enjoy all that is here for the taking today. Please join me in thanking the following for their participation in today's issue:

Fancy, Aurora, NE
Angelique, TX
Treva, Eastern TN
Larry Holmes, Ontario, Canada
Shirley, WA State
Lisa H., Belmont, NC
Johnny, LA
Tia, Nova Scotia, Canada
Robyn, Auckland, New Zealand 
Brenda, AL
Ann, Montreal, Quebec, Canada
Barbara, Chula Vista, CA
Carol, NY
Leasa, IA
Judy, MI
Joan, Savona, B. C.
Margo, Durango, CO
Pam, OH
Brenda, AL
Jean, Syracuse, NY
Lou, FL

We'll see you here on Sunday for our HUGE monthly theme issue, 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/

“Prepared and fast foods have given us the time and freedom to see cooking as an art form - a form of creative expression.”
Jeff Smith, 'The Frugal Gourmet Keeps the Feast' (1995)

LIFE IS
by Bl. Mother Teresa of Calcutta

Shared by Angelique, TX

Life is an opportunity, benefit from it. 
Life is beauty, admire it. 
Life is bliss, taste it. 
Life is a dream, realize it. 
Life is a challenge, meet it. 
Life is a duty, complete it. 
Life is a game, play it. 
Life is costly, care for it. 
Life is wealth, keep it. 
Life is love, enjoy it. 
Life is mystery, know it. 
Life is a promise, fulfill it. 
Life is sorrow, overcome it. 
Life is a song, sing it. 
Life is a struggle, accept it. 
Life is tragedy, confront it. 
Life is an adventure, dare it. 
Life is luck, make it. 
Life is too precious, do not destroy it. 
Life is life, fight for it.

SOME OF THE POPULAR SQUASH VARIETIES & WHAT TO DO WITH THEM

Shared by Treva, Eastern TN

Acorn: 
This is the most common variety, but there’s also a yellow, 
cream and multicolored acorn with green, cream, gold, white 
and orange flesh. Its skin is hard and ridged, making it 
impossible to peel before cooking, but its sweet, dry flesh 
makes it ideal for baking and also great for stuffing. 

Butternut: 
The skin is thin, making it easy to peel. Especially good 
cubed and baked, but its small cavity makes it difficult to 
stuff. Has a delicious creamy, satiny texture. Good in soups 
and stews. 

Buttercup: 
Its rich orange flesh is fine-textured and has a sweet, 
nutty flavor. Prepare like you would an acorn squash. Good 
for soups, purees and baked goods, especially cakes. 

Delicata: 
Try halving it and roasting with a sprinkling of butter, 
fresh lime juice and chili powder. 

Hubbard: 
This one’s a big boy, or can be, often weighing up to almost 
40 pounds. The larger, irregular-shaped ones are sold precut, 
but you can always find a nicely shaped smaller one. Comes 
in a rich orange, dark green or a subtle sage shade. The 
flesh has a tendency to be dry, but it’s also quite sweet 
and flavorful. Best when it’s quartered, seasoned and baked 
covered, then mashed with cream and butter. 

Pumpkin: 
For eating, select the pie pumpkin or sugar pumpkin. Great 
in pies, breads, soups and as a pasta filling. The miniature 
Jack-Be-Littles are perfect for stuffing. 

Spaghetti: 
This squash gets its name from its flesh, which once baked 
is scraped with a fork to produce spaghettilike strands. 
Toss with some freshly grated Parmesan and butter, or dress 
with a light tomato sauce. 

Turban: 
When you see this squash, you’ll understand its name. 
Sometimes called Turk’s Turban, its brightly colored shell 
makes a spectacular presentation, especially for serving soup 
made from the rich flesh. Can be used in most recipes that call 
for pumpkin or butternut. Also great in baked goods or purees.

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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2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
16th Laura B. in Jonesville, Louisiana
17th Don G. in Georgia
19th Anna F. in Dickinson, North Dakota
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
30th Bill R. in Madison, Wisconsin

Shared by Larry Holmes, Ontario, Canada

My hometown was so small... 

* The clinic was called Joe's Hospital and Grill 

* Long distance calls are delayed when the area code is busy 

* The town Lady of the Evening stands under a flashlight 

* In order to paint traffic lines, the road had to be widened 

* Instead of hoses, the Fire Department uses water pistols 

* You had to make a reservation to use the parking meter 

* During snowstorms, salt was spread using a salad shooter 

* The local Motel 6 sleeps six 

* During a boxing match, both men have to sit in the same corner 

* The class valedictorian had both the highest & lowest averages 

* The Mayor was also the Sheriff, Town Council & street sweeper 

* We had no porn movie house; once a week someone left the shades up 

* The municipal water system's pump was supplied by Water Pik 

* Before you visited, you could look out a window & see who was home 

* There was no town idiot -- everybody had to take turns



Shared by Shirley, WA State

Tax Poetic--

Tax his land,
Tax his bed,
Tax the table
At which he's fed.

Tax his tractor,
Tax his mule,
Teach him taxes
Are the rule.

Tax his cow,
Tax his goat,
Tax his pants,
Tax his coat.

Tax his ties,
Tax his shirt,
Tax his work,
Tax his dirt

Tax his tobacco,
Tax his drink,
Tax him if he
Tries to think.

Tax his cigars,
Tax his beers,
If he cries, then
Tax his tears.

Tax his car,
Tax his gas,
Find other ways
To tax his ass

Tax all he has
Then let him know
That you won't be done
Till he has no dough.

When he screams and hollers,
Then tax him some more,
Tax him till
He's good and sore.

Then tax his coffin,
Tax his grave,
Tax the sod in
Which he's laid.

Put these words upon his tomb,
"Taxes drove me to my doom..."

When he's gone,
Do not relax,
Its time to apply
The inheritance tax.

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!

PEACH COBBLER

~Submitted by Lisa H., Belmont, NC

This is a regional recipe, popular down south especially in North Carolina. This recipe is one I got years ago from a friend's grandmother and it has been in her family for many years, all whom reside in NC.

1/2 c. butter
1 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
3 tsp. baking powder
1 c. milk
3 generous c. peaches, peeled & sliced

Preheat oven to 350 degrees. Melt butter in 8 x 12 inch baking dish. Sift together flour, 1 cup sugar, salt and baking powder. Blend with milk. Pour mixture over melted butter. Spread peaches and sprinkle with 1 cup sugar mixed with cinnamon. Bake 50 minutes to an hour. Crust appears on top.

Serves 6.

FREEZER BISCUITS

~Shared by my pal, Johnny, LA

2 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons granulated sugar
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
1 egg

In a large bowl, combine flour, baking powder, salt, sugar and cream of tartar; mix well. Cut in shortening. Stir in milk and egg until smooth.

Turn dough onto lightly floured board or cloth and knead 4 or 5 times. Roll out dough and cut into biscuits. Arrange biscuits on a cookie sheet, cover and freeze. After they are frozen, transfer to and store them in a freezer bag.

Do not thaw to bake. Bake in preheated 450 degree F oven for 15 minutes.


TIA'S TERIYAKI STEAK

~Submitted by Tia, Nova Scotia, Canada

A combination of several teriyaki recipes. Now, it's the only one I have in my recipe box.

2 lbs steak, cut in strips
1 tbsp oil
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup vinegar
1 small onion, minced
2 cloves garlic, minced
1/8 tsp pepper

Mix all ingredients together and marinate overnight.

Drain meat and thread on skewers. Cook until done.


ROAST BEEF WITH ROSEMARY MAYONNAISE

~Submitted by Angelique, TX

4 teaspoons finely chopped rosemary
4 teaspoons distilled white vinegar
2 cups mayonnaise
1 garlic clove, pressed
Romaine lettuce leaves
2 pounds thinly sliced roast beef
1 red onion, thinly sliced (optional)

Place chopped rosemary and vinegar in medium bowl. Let stand 15 minutes. Whisk in mayonnaise and garlic. Season rosemary mayonnaise to taste with salt and pepper. (Can be made 2 days ahead. Cover and keep refrigerated.)

Line large platter with romaine leaves. Arrange roast beef atop lettuce. Sprinkle with onion slices, if desired. Serve roast beef and rosemary mayonnaise separately.


ROAST SALMON FILLET WITH HOISIN GLAZE

~Submitted by Robyn, Auckland, New Zealand 

Serves 4

4 x 200g salmon fillets, trimmed
100g watercress leaves
100g sugar snap peas, trimmed and blanched
6 spring onions, thinly sliced
2 long red chillies, sliced
2 tablespoons lime juice
2 tablespoons vegetable oil
2 limes, halved to serve 

HOISIN GLAZE:

? cup hoisin sauce
1 tablespoon oyster sauce
1 tablespoon vegetable oil
1 tablespoon lime juice
1 garlic clove, crushed 

Preheat the oven to 210?C. 

To make the hoisin glaze, combine the hoisin sauce, oyster sauce, oil, lime juice and garlic. 

Place the salmon on a baking tray and brush with the hoisin glaze.

Roast for 10 minutes or until the salmon is cooked through and the glaze is sticky.

Place the watercress, peas, spring onions and chilli in a bowl.

Combine the lime juice and oil, add to the water cress mixture and toss gently to combine.

Serve with the salmon and lime halves.


COCONUT PIE EASY AND DELICIOUS

~Submitted by Brenda, AL

Hi from Brenda from Alabama. This is my Mama's recipe and it is the best. Not prejudiced or any thing!

3 eggs
1 cup sugar
3/4 stick melted butter
1 1/2 cups coconut
1/4 cup buttermilk
1 teaspoon vanilla
1 unbaked deep dish or 2 small pie crust

Mix all except crust. Pour into crust. I put foil around the edges until almost done so they don't burn. Then remove a brown the edges.. Bake at 375° for 10 minutes then lower temp to 325° and bake until golden brown.. 


PUMPKIN FUDGE

~Submitted by Treva, Eastern TN

2 cups granulated sugar 
1/4 teaspoon cornstarch 
1/2 cup evaporated milk 
2 tablespoons pumpkin 
1/4 teaspoon pumpkin pie spice 
1/2 teaspoon vanilla extract

In a 2 quart saucepan cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water. Add vanilla and cool in a pan of ice water to 110 degrees. Beat until fudge loses its gloss. Pour into a lightly buttered 8 x 8 x 2-inch pan and cool. Score and cut when almost cold. Store in a wax paper lined metal can. Will keep for several weeks. If nuts are desired, mix in 1 cup of broken walnuts when the vanilla is added. 


CUBAN STYLE PORK ROAST

~Submitted by Ann, Montreal, Quebec, Canada

1/2 cup orange juice 
1/4 cup lime juice 
2 tablespoons garlic 
2 tablespoons dried oregano 
2 teaspoons salt 
1 teaspoon pepper 
2 pounds pork loin roast, boneless 

Combine first six ingredients for marinade and pour over roast. Cover and refrigerate overnight. 

Place roast in pan, reserving marinade. 

Preheat the oven to 450 degrees F. 

Roast the meat about 15 minutes. 

Lower the heat to 350 degrees F and roast another 40 minutes, or until juices run clear when the roast is pierced with a sharp knife. A meat thermometer inserted into the thickest part of the meat should read about 155-160 degrees F. 

Bring reserved marinade to a boil. 

Let roast sit for 10 minutes, carve and pour reserved marinade over roast and serve. 

Servings: 6

Source: Florida Department of Agriculture


EASY TORTILLA CASSEROLE

~Submitted by Barbara, Chula Vista, CA

1 (28 ounce) can diced tomatoes, drained
1 small onion, chopped coarse
2 garlic cloves, peeled
2 canned chipotle chiles
2 tablespoons vegetable oil
2 cups shredded rotisserie chicken
3/4 cup low sodium chicken broth
1/4 cup chopped fresh cilantro
Salt and pepper
15 (5 inch) corn tostadas OR 8 cups corn tortilla chips, broken into 2 inch pieces
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream, for serving

Adjust oven rack to middle position and heat over to 425 F. Grease 2 quart casserole dish. Puree tomatoes, onion, garlic, and chiles in blender until smooth, about 1 minute.

Heat oil in medium saucepan over medium heat until simmering. Add tomato sauce, bring to simmer and cook until slightly thickened, 5 to 7 minutes. Add chicken, broth, and cilantro and season with salt and pepper to taste.

Place half of chips in prepared dish, top with half of sauce and chicken mixture and half of cheese. Repeat with second layer. Using fingers, expose several chips on top layer so they can crisp in oven. Bake until bubbly and cheese begins to brown, 12 to 15 minutes. Serve with sour cream.

Serves 4

Source: Advertisement for Cook's Country


PORTOBELLO STUFFED MUSHROOM APPETIZER

~Submitted by Angelique, TX

1 Package of Lucinda's Portobello stuffer mushrooms
3 ounces cream cheese
1 ounce feta cheese
2 tablespoons chopped onion
1 teaspoon Lucinda's fresh herb medley "Seafood Accompany" (or other blend) finely chopped .
Paprika

Combine cream cheese, feta , onion and herbs. Mix well. Stuff mushrooms caps with cheese mixture, dust with paprika and broil until bubbly. Serve immediately. These are a real hit as an appetizer!


SOUR CREAM CHERRY COFFEE CAKE

~Submitted by Carol, NY

This recipe came out of a Diana Mott Davidson mystery book! 

1/4 lb butter, softened
1 cup sugar 
2 large eggs
1 cup fat-free sour cream
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp almond extract
1 tbs finely chopped lemon zest
1/2 cup finest quality cherry preserves (I prefer Trappist preserves)

Preheat oven to 350°. Butter 2 8-inch square cake pans. Cream butter and sugar. Add lemon zest and mix well. Add eggs, one at a time, beating well after each addition. In a small bowl, mix together dry ingredients. Add to butter mixture and fold in. Add almond extract, then cherry preserves. Spread batter in pans. Bake for 25 - 30 minutes. 


DONNA'S CHICKEN IN WINE SAUCE

~Submitted by Leasa, IA

(Donna is one of my bestest friends in Westmont, IL)

1 can cream of celery soup
1 can cream of chicken soup
1/2 -3/4 C white wine
3/4 C milk
2 lbs boneless, skinless chicken breast
4 green onions, with tops, sliced
Parmesan cheese
Paprika
(Optional additions include mushrooms, green pepper, water chestnuts)

In saucepan, heat soups, milk and wine. Butter 9x13 baking dish. Lay chicken in pan, season to taste. Pour soup mixture over top of chicken. Sprinkle with green onions, parmesan cheese and paprika.

Bake 1 hour at 350°.


ELVIS PRESLEY CAKE

~Submitted by Treva, Eastern TN

Are you lonesome tonight? This cake will have you itchin' like a bug on a fuzzy tree. Even your hound dog will like it. Thank you, thank you very much. 

Makes 1 - 9 x 13 inch pan (24 servings). 

1 (18.25 ounce) package white cake mix 
1 (8 ounce) can crushed pineapple with juice 
2 cups white sugar 
1 (8 ounce) package cream cheese 
1/2 cup butter, softened 
4 cups confectioners' sugar 
1 teaspoon vanilla extract 
1 cup chopped pecans Directions 

1 Prepare cake according to instructions on package. Bake in a 9 x 13 inch pan. Allow to cool.

2 Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake.

3 In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well.

4 Spread cream cheese frosting over cake.


EASY GRANDS PEPPERONI PIZZA

~Submitted by Judy, MI

16.3 oz. can Pillsbury Grands refrigerated biscuits (any variety)
1 cup pizza sauce
2 cups shredded mozzarella cheese
1/2 (3.5 oz.) pkg. sliced pepperoni

Heat oven to 375. Grease 2 large cookie or baking sheets. Press each biscuit onto a 6 inch round, place on baking sheets Top each with sauce, cheese and pepperoni. Bake 10 to 15 minutes or until bottoms are deep golden brown, and cheese is melting. Other toppings can be used.

NOTE** You HAVE to use the Grands or these just don't turn out as well~-


BREAD & BUTTER PICKLES

~Submitted by Joan, Savona, B. C.

6 quarts med. cucumbers, sliced thin
1/2 c salt

Put salt over cukes (you may also add thinly sliced onions if desired). Cover with cold water & let stand overnight. Drain well next day.

Combine:
5 c white vinegar
5 c white sugar
1/2 tsp turmeric
1/2 tsp ground cloves
2 tsp celery seed
2 tsp mustard seed

Bring to a boil. Pour over drained cukes. Bring it ALMOST to a boil (don't let this boil or the cukes will be soft). Pour mixture into sterile jars and process in water bath.


SWEET POTATO OMELET

~Submitted by Angelique, TX 

Makes 6 breakfast or light-supper servings.

2 (6- to 8-ounce) sweet potatoes, baked until just fork tender (keep firm)
? cup diced Tasso (preferred) or other smoked ham (such as Cure 81)
1 tablespoon dark brown sugar
? cup julienne onions
1 (5- to 7-ounce) white potato, baked until just fork tender (keep firm)
? cup julienne green bell peppers
1 tablespoon Chef Paul Prudhomme's Meat Magic®
6 eggs
? cup evaporated milk or heavy cream
? cup julienne yellow squash
1/3 cup chicken fat or vegetable oil
? cup julienne zucchini

Peel the baked sweet potatoes, dice into ?-inch cubes, and place in a small bowl with the brown sugar. Stir to combine well. Peel the baked white potato, dice into ?-inch cubes, and set aside.

Whisk the eggs in a medium-size bowl until frothy, then blend in the milk or cream.

Preheat the broiler.

In a 10-inch ovenproof skillet with 2-inch sides, heat the fat or oil over high heat until hot, 1 to 2 minutes. Add the Tasso and white potatoes and cook, stirring occasionally, for 1 minute. Add the onions, bell peppers, and Meat Magic, and cook, stirring occasionally and scraping the pan bottom well, for 3 minutes. Stir in the squash and zucchini and continue cooking, stirring occasionally and scraping the pan bottom well, for 3 minutes. Stir in the sweet potatoes and cook and stir for 2 minutes more.

Whisk the egg mixture briefly again and add it to the skillet. Cook for 30 seconds while pushing the mixture toward the center of the pan with a spatula. Distribute all ingredients evenly in the pan, remove from the heat, and place under the broiler, 4 to 5 inches from the heat source. Cook until the eggs are almost set and beginning to brown around the edges, about 2 minutes. The time will vary depending upon how close the omelet is to the heat source. Remove from the broiler and let the pan sit for a minute or two, so that the eggs will finish cooking by residual heat, and serve immediately.


WINE-POACHED PEARS WITH HAZELNUT MASCARPONE DOLLOP

~Submitted by Larry Holmes, Ontario, Canada

2 tablespoons lemon juice
6 large firm, ripe Bosc pears
1 bottle dry white wine
1 2/3 cups granulated sugar
1 cinnamon stick
1 4-inch strip orange rind
4 whole cloves
? cup whipping cream
? cup mascarpone cheese, softened
2 tablespoons icing sugar
? teaspoon orange rind, grated
1/3 cup toasted hazelnuts, chopped

Add lemon juice to a large bowl of water. Peel pears and, using small spoon or melon baller, remove core through bottom of pear. Trim bottom to stand flat, if necessary. Add pears to water mixture.

In saucepan, bring wine, sugar, cinnamon, orange rind and cloves to boil, stirring until sugar dissolves. Reduce heat and simmer for 10 minutes or until tender. Drain pears and add to wine mixture. Simmer pears, turning frequently for about 20 minutes or until tender. Gently remove pears onto platter. Boil wine syrup for about 25 minutes or until reduced to 1 ? cups. Discard cinnamon stick, orange rind and cloves.

Meanwhile, beat whipping cream to soft peaks using electric mixer. Add mascarpone, icing sugar and orange rind and beat on low speed to combine.

Divide reduced wine syrup among 6 shallow soup bowls. Place 1 pear in center of each bowl. Divide and dollop mascarpone mixture among bowls and sprinkle with hazelnuts.

Makes 6 servings.

Per serving: 640 calories; 4 g protein; 21 g fat; 88 g carbohydrates; 5 g fiber.

Tip: To make the pears ahead of time, pour reduced wine syrup over pears in large container and cover and refrigerate for up to 2 days. Mascarpone mixture can be covered and refrigerated for up to 2 days.


GRANDMA HELEN'S POTATO SALAD

~Submitted by Margo, Durango, CO

3 potatoes (golden), cooked, peeled and cubed*
4 hard boiled eggs - sliced and then cut in 1/3's
4 - 5 midget pickles, diced finely or minced
1/2 c onions - diced finely or mince
3 HEAPING Table SERVING spoons Miracle Whip
1 tsp - heaping Table size mustard
pickle juices
1 TBSP sugar
salt to taste - takes quite a bit cuz potatoes soak it up
1/2 tsp celery seed

In large bowl, combine Miracle Whip, pickle juice, mustard, salt sugar, celery seed and minced onions and pickles.

Mix well.

Add potatoes and eggs (I do this about 1/4 of them at a time).

Mix lightly and chill.



CHOCOLATE FRENCH TOAST

~Submitted by Treva, Eastern TN

Your kids will really know you love them after you make chocolate French toast! Prepare it the night before so you have time to get things ready for that day of school.

Ingredients 
3 eggs 
3/4 cup milk 
3 tablespoons sugar 
3 tablespoons salt 
2 tablespoons HERSHEY'S Cocoa 
1/4 teaspoon vanilla extract 
1/8 teaspoon salt 
1/4 teaspoon cinnamon (optional) 
8 to 10 pieces thickly sliced bread 
powdered sugar (optional) 
pancake syrup (optional)

Directions
1. Beat eggs, milk, sugar, HERSHEY'S Cocoa, vanilla, salt and cinnamon, if desired, in large bowl until smooth.

2. Heat griddle or skillet over medium-low heat. Grease griddle with margarine, if necessary.

3. Dip bread in egg mixture. Place on griddle. Cook about 2 to 4 minutes on each side. Serve immediately with powdered sugar or pancake syrup, if desired. 


PEANUT BUTTER CAKE

~Submitted by Pam, OH

This is an original recipe from Bessie Prater Edwards, grandmother of Pamela Edwards Hopkins. 

Mix together: 

1 1/2 cups brown sugar
1 egg
1 Tablespoon peanut butter (Pam prefers creamy, Bill chunky)
1 teaspoon baking soda
1/4 teaspoon salt (Pam does not add salt)
1/2 cup oil (Canola or Crisco)
1 cup buttermilk
1 teaspoon baking powder
2 scant cups flour 

Bake at 3500 F. in an oblong pan for 35 to 40 minutes. 

ICING: 

Mix 2 cups powdered sugar with 2 Tablespoons peanut butter and hot water to proper consistency. Spread over cooled cake.


MACARONI SALAD

~Submitted by Brenda, AL

1 pound elbow macaroni, cooked, drained
2 green onions, chopped
1/2 cup green pepper, chopped
3/4 cup mayo
1 medium dill pickle diced or pickle relish (sweet or dill)
3 boiled eggs, chopped
Salt & Pepper to taste
paprika to sprinkle on top

Mix mayo with salt and pepper set aside. Mix other ingredients well. Stir in mayo, mix well. Sprinkle paprika on top as much or little as you like.

You can also add chopped, cooked ham in this.

HEART HEALTHY CHICKEN STEW

~Submitted by Angelique, TX

Yield: 4

Ingredients: 
1 med onion diced 
2 tsp garlic minced 
1 tbl olive oil 
3 x carrots peeled and sliced 
1/2 pt Brussels sprouts halved 
2 x yams diced 
3 x celery stalks cut 1/2 inch thick 
1 lb skinless boneless chicken breast halves cubed 
32 oz defatted chicken broth 
3 tbl tomato paste 
2 tsp cumin 
1 tsp dried thyme 
2 tsp chili powder 
3/4 cup red wine 
3/4 cup wild rice 
1/2 cup frozen peas 
1/2 cup frozen corn 

Method:
Saut? onions and garlic in olive oil for a few minutes. Add carrots, Brussels sprouts, yams, and celery stalks and saut? a bit longer, adding a bit of defatted chicken stock if necessary.

Dredge chicken breast with cumin, thyme, and chili powder in a plastic bag. Saut? in a nonstick skillet, again with a bit of broth, if necessary.

Combine the partially cooked chicken breast with the vegetables in a Dutch oven. Add the tomato paste and chicken broth to make a paste, then add the rest of the broth and the wine.

Add the wild rice, cover and simmer for about 35 minutes or until the rice is tender. Add the frozen vegetables and cook for another ten minutes. 

Source: fooddownunder



BEANANZA BARS

~Submitted by Treva, Eastern TN

32 to 36 bars
Preparation Time: 10 to 15 minutes
Baking Time: 20 to 25 minutes

1/2 cup all-purpose flour
2/3 cup packed light brown sugar
2/3 cup quick-cooking oats
1 cup natural wheat and barley cereal (Grape Nuts)
1 can (15 ounces each) Pinto or Great Northern beans or 1 1/2 cups cooked dry-packaged Pinto or Great Northern beans, rinsed, well drained, coarsely chopped
3/4 cup dark raisins
3/4 cup chopped dates
1 cup flaked coconut
1/2 cup chopped walnuts or almonds
7 tablespoons melted margarine
1/2 cup honey
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/8 teaspoon salt 

Preparation

Combine flour, brown sugar, oats, cereal, beans, raisins, dates, coconut, and walnuts in large bowl. Add remaining ingredients, mixing well. Press mixture evenly into greased 13x9-inch baking pan.

Bake at 350? F. until bars are browned and firm to touch in center, 20 to 25 minutes. Cool completely before cutting.

TIPS: 1 2/3 cups low-fat granola cereal can be substituted for oats and natural wheat and barley cereal. Use a pastry cutter to chop beans quickly and easily. 

NOTE: Although bean recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Nutrient Information
Per serving: Calories 134; Fat 4g; % Calories from Fat 27; Carbohydrate 23g; Folate 13mcg; Sodium 103mg; Protein 2g; Dietary Fiber 2g; Cholesterol 0mg

BASIC GROUND BEEF

~Submitted by Jean, Syracuse, NY

This recipe is reprinted from Quick & Easy Diabetic Recipes For One by Kathleen Stanley, CDE, RD, MSED, and Connie C. Crawley, MS, RD, LD, ©1997 by The American Diabetes Association, Inc. This mixture is used in a variety of different recipes. For lots more diabetic friendly recipes and information click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns.

1 1/2 lbs lean ground chuck 
1 tablespoon parsley flakes 
1 teaspoon onion powder 
1 teaspoon garlic powder 
1/2 teaspoon black pepper 
1/2 cup fine dry bread crumbs 
1 tablespoon Worcestershire Sauce 

Thoroughly mix all the ingredients in a large bowl. Divide the meat into six (4 oz.) portions and place in small freezer bags. Freeze immediately. Use any refrigerated portions within 48 hours.

Per serving (without syrup or preserves) 255 Cal; 16 g total fat (6 g sat fat), 7 g carb, 71 mg cholesterol, 161 mg sodium, 23 g protein Exchanges: 1/2 starch, 3 lean meat, 1 fat

PORK CHOP HOT DISH

~Submitted by Lou, FL

2 pork chops
2 or 3 potatoes
1 can cream of mushroom soup
1 can French-style green beans

In skillet brown the chops. Place in crock-pot. Slice potatoes on top of pork chops. 

Add cream of mushroom soup and green beans on top of pork chops, using a little liquid from the beans. 

Cook on low all day, or turn on high for 1 hour, then turn to low. 

Yield: 2 servings.



CREAMY TWICE-BAKED POTATOES

~Submitted by Jean, Syracuse, NY

2 medium baking potatoes 
2 tablespoons butter or margarine, softened 
1 tablespoon milk 
1/4 teaspoon salt 
1 package (3 ounces) cream cheese, cubed 
2 tablespoons sour cream 
Paprika 

Pierce potatoes and bake at 375F for 1 hour or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out the pulp and place in a mixing bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 350F for 20-25 minutes or until heated through and tops are golden brown.

Yield: 2 servings.

CRAB STUFFED CHICKEN BREASTS

INGREDIENTS:
8 chicken breast halves, skinned & boned
salt and pepper
1 cup dry herb stuffing mix
1 egg, beaten
1 can cream of mushroom soup
1/4 cup chopped green pepper
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1/2 teaspoon salt
1 can crabmeat, (6 oz) picked over
1/4 cup salad oil
1/2 teaspoon onion powder
salt and pepper, to taste

PREPARATION:
Flatten chicken breasts, sprinkle with salt and pepper. Mix herb stuffing with egg, half or soup, green pepper, lemon juice, Worcestershire sauce, mustard, salt, and crabmeat. Spoon some of the mixture onto each chicken breast, roll, secure with toothpicks. 

Saut? breasts in butter. Arrange in a greased baking dish; bake, covered, at 350 degrees for 15 minutes. Combine remaining half can of soup with remaining ingredients. Pour over chicken. Cover and continue baking until tender, about 15 minutes. 

Serves 6 to 8.


ALMOND GREEN BEANS

1/3 cup almonds, slivered
1/4 cup (1/2 stick) butter
3/4 teaspoon garlic salt
3 tablespoons lemon juice
2 (16 ounce) cans French-cut green beans

In saucepan, cook almonds in butter, garlic salt and lemon juice until slightly golden brown.

Add drained green beans to almonds and heat.

Source: Best 1001 Short, Easy Recipes


SAUSAGE 'N' TATERS 'N' CROCKPOT

1 1/2 pounds smoked sausage, sliced thickly (I use Eckrich)
2 pounds hash brown potatoes, frozen 
5 green onions, sliced 
pepper to taste 
garlic powder to taste 
1 can cheddar cheese soup 
1 soup can milk 

Combine sausage, frozen hash browns, green onions, pepper and garlic powder in well-buttered crockpot. Stir gently to mix. Whisk together soup and milk. Pour over ingredients in crockpot. Cook on low for about 6 to 8 hours.

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