A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. We've had some really nice weather in this part of Texas. I believe it has been relatively mild over much of the States. Our mosquitoes must been wondering "what's up?" as we've had the rain they love but it has been chilly. Of course, most folks around here think anything below 80 degrees F by mid-morning is a cold front.

I am hoping to get a recipe or two from you for our current theme of Holiday Cooking. Sometimes we cut back on gift-giving, party-going, etc. to save on money and gas. However, just about everybody will prepare at least one special meal during the holidays ahead. A recipe shared with us would be like a gift or party without the expense. Hey, you can even attend in your jammies! Make sure to visit the Monthly Theme section for the email link and instructions for submissions. Thanks!

Alrighty then... how about some great food, a few chuckles, and something food for thought? Today's issue is all that and more. Please join me in thanking the following for their help:

Fancy, Aurora, NE
Pat, Auburn, WA
Johnny, LA
Sandy M., Benzonia, MI
Tia, Nova Scotia, Canada
Robyn, Auckland, New Zealand 
Angelique, TX
Jean, Syracuse, NY
Carol, NY
Larry Holmes, Ontario, Canada
Treva, Eastern TN
Brenda, AL
Ann, Montreal, Quebec, Canada
Leasa, IA
Margo, Durango, CO
Luanne, FL

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

Psst!

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

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

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

http://www.thebreastcancersite.com/

It's amazing how pervasive food is. Every second commercial is for food. Every second TV episode takes place around a meal. In the city, you can't go ten feet without seeing or smelling a restaurant. There are 20 foot high hamburgers up on billboards. I am acutely aware of food, and its omnipresence is astounding. 
Adam Scott, The Monkey Chow Diaries, June 2006

TO BELIEVE

Shared by Pat, Auburn, WA

To believe is to know that every day is a new beginning.
It is to trust that miracles happen, and dreams really do come true.
To believe is to see angels dancing among the clouds, to know the wonder 
of a stardust sky, and the wisdom of the man in the moon.

To believe is to know the value of a nurturing heart, the innocence of a 
child's eyes and the beauty of an aging hand. For it is through their 
teachings we learn to love.
To believe is to find the strength and courage that lies within us when 
it is time to pick up the pieces and begin again.

To believe is to know we are not alone. That life is a gift and this is 
our time to cherish it. 
To believe is to know that wonderful surprises are just waiting to 
happen, and all our hopes and dreams are within reach if only we 
believe.

~Author Unknown~

Make your own Pancake Syrup

Shared by my pal, Jonny, LA

Boil together:
3 cups sugar
1 1/2 cups of water
3 tbsp. molasses
1 1/2 tsp. vanilla
1 1/2 tsp. maple extract.

After bringing it all to a boil, let it simmer for 1 minute. Then turn the burner off and let it sit until it has cooled. Pour onto pancakes, and save any not used in a glass jar for future use.

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 !

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
15th Christine in London, Ontario, Canada
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

All of today's funnies are shared by Sandy M., Benzonia, MI

Hospitals have developed a new oral surgery technique for poor people. The surgeon describes the operation he would perform if you could afford it.


The County Highway Commissioner was driving to the hospital for treatment of his painful knee injury, he decided to take advantage of the hospital's Valet Parking. As he exited his car, a young man with the Valet Parking Company, comes up and asks if this was a government vehicle. 

"Yes," the Commissioner replied, surprised by the question. "In fact it's an unmarked police car." 

"Wow!" the young man said, sliding behind the wheel. "This will be the first time I've been in the front seat." 



A grasshopper goes into a bar and hops on to a barstool to order a drink. The bartender says "You know, we have a drink named after you? 

The grasshopper replies, "Really! You have a drink named Eddie?" 



If I've been consistently unsatisfactory, at least give me credit for being consistent.



Traveling Through Germany

A few years ago, I decided to visit my brother who was stationed in Germany. I assumed that most Germans would speak English, but I found that many people there spoke only their native tongue, including the ticket inspector on the train.

He punched my ticket, then chatted cordially for a bit making gestures like a windmill. I simply nodded from time to time to show him that I was interested.

When he had gone, an American woman soldier in the compartment leaned forward and asked if I spoke German.

"No," I confessed.

"Then that explains why you didn't bat an eye when he told you that you were on the wrong train."



We were moving, and my sons and I crowded into the cab of our rented six-meter-long truck. There was no room left for our enormous black Great Dane. Whimsically, we put him in the driver's seat of the pickup we were towing.

On the road, there was a sudden eruption of noise. We looked back to see the Dane's huge paws resting on the horn while he howled in protest. As I was about to pull over, another car came alongside. "Hey, lady!" the driver yelled. "Why don't you let him pass?"



When my brother-in-law was on leave from the Army, he brought home a heavily tattooed friend. We all sat down to Sunday lunch, and my four-year-old nephew couldn't take his eyes off the man's colorful arms.

Curiosity finally got the better of him. Politely, he asked the visitor, "Didn't your mother give you paper to write on?"



I was teaching my 6-year-old how to unbuckle her seat belt.

She asked, "Do I click the square?"

I said, "Yes."

She asked, "Single click or double click?"



Once my divorce was final, I went to the local Department of Motor Vehicles and asked to have my maiden name reinstated on my driver's license.

"Will there be a change of address?" the clerk inquired.

"No," I replied.

"Oh, good!" she said, clearly delighted. "You got the house!"



A little boy got lost at the local fitness center and found himself in the women's locker room. When he was spotted, the room burst into shrieks, with ladies grabbing towels and running for cover.

The little boy watched in amazement and then asked, "What's the matter, haven't you ever seen a little boy before?"



Are There Any Secrets?

A few years ago we were desperately trying to sell our house, which was situated on a busy thoroughfare. Our real estate agent decided to have open-house inspection nearly every day to promote the sale. We instructed the children not to talk to anyone about the house.

One evening a man took our seven-year-old daughter aside and asked if our house had any secrets he should know. Her first reaction was to smile and ignore his question. But he became more persistent and, finally, she confessed there was one secret but she could not tell it to him.

"Now we're getting somewhere," he said. "Tell me the secret. I promise I won't tell anyone."

Debbie looked him straight in the eye before blurting out, "We have monsters in our sewer."

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!

TEX-MEX QUICK BREAD

~Submitted by Maggie, TX

Ingredients 
1-1/2 cups all-purpose flour 
1 cup (4 ounces) shredded Monterey Jack cheese 
1/2 cup cornmeal 
1/2 cup coarsely chopped sun-dried tomatoes packed in oil 
1 can (about 4 ounces) black olives, drained and chopped 
1/4 cup sugar 
1-1/2 teaspoons baking powder 
1 teaspoon baking soda 
1 cup milk 
1 can (about 4 ounces) green chiles, drained and chopped 
1/4 cup olive oil 
1 egg, beaten

1. Preheat oven to 325°F. Grease 9?5-inch loaf pan or four mini 5?3-inch loaf pans. 

2. Combine flour, cheese, cornmeal, tomatoes, olives, sugar, baking powder and baking soda in large bowl. Combine milk, chiles, oil and egg in small bowl. Stir milk mixture into flour mixture just until dry ingredients are moistened. Pour into prepared pan. 

3. Bake large loaf 45 minutes and mini loaves 30 minutes or until toothpick inserted into center of loaf comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and cool completely on wire rack.

Makes 1 large loaf or 4 small loaves

Muffin Variation
Preheat oven to 375°F. Spoon batter into 12 well-greased muffin cups. Bake 20 minutes or until toothpick inserted into centers comes out clean.

Makes 12 muffins.

Nutrients per Serving (1/12th of large loaf) 
Calories 213 
Total Fat 10 g 
Saturated Fat 3 g 
Cholesterol 28 mg 
Carbohydrate 25 g 
Fiber <1 g 
Protein 6 g 
Sodium 351 mg

SOY SAUCE LEMON CATFISH

~Submitted by Tia, Nova Scotia, Canada

1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup oil (I use half olive oil, half canola)
1/4 cup snipped fresh parsley (optional)
salt and pepper to taste
1 fillet of catfish (I also use striped bass)

Combine marinade ingredients. Add fish and marinate for one hour. Reserve some for basting.

Broil 2-4 inches from heat. Brush with reserved marinade.


GINGER SPONGE WITH CREAM AND PEARS

~Submitted by Robyn, Auckland, New Zealand 

3 eggs, separated
1/2 cup caster sugar
1 tablespoon golden syrup
1/2 cup cornflour
2 tablespoons flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda 

Preheat oven to 175C.

Grease and line two 18cm sandwich tins.

Beat egg whites to soft peaks, gradually beat in sugar until stiff and glossy.

Mix in yolks and golden syrup.

Sift remaining ingredients twice, then sift over egg mixture.

Using a spatula or metal spoon, fold flour lightly into eggs until no dry flour is visible.

Divide between tins and bake 15-20 minutes until top is springy.

Turn out, cool and sandwich with whipped cream, drained and sliced canned pears, fresh fruit or jam – apricot would be delicious.


CHEESY BLUE CHICKEN

~Submitted by Angelique, TX

2 cans artichoke hearts, drained and quartered (14 oz. each)
1 1/2 T. lemon juice
4 cups cooked chicken, cubed
12 oz. fresh mushrooms, sliced, saut?ed and drained
1/4 cup margarine
1/4 cup flour
1/2 t. salt
1/2 t. dried thyme
1/4 t. ground nutmeg
2 cups milk
1 chicken bouillon cube
1 1/2 cups shredded cheddar cheese
1/3 cup crumbled blue cheese

Place artichoke hearts in shallow baking dish; sprinkle with lemon juice. Add chicken and mushrooms. In a pan, melt margarine; add flour and seasonings. Cook until frothy. Stir in milk and bouillon; cook until thickened. Stir in cheeses until melted. Pour over chicken. Bake at 350 for 35 minutes.

Serves 6 to 8

Source: My Old Cookbooks


GRILLED SHRIMP WITH NAM PRIK

~Submitted by Jean, Syracuse, NY

1 1/2 to 2 pounds large shrimp 
1 tablespoon sugar 
1 teaspoon minced chili, or to taste 
3 tablespoons lime juice, or to taste 
3 tablespoons nam pla (Thai fish sauce) 
Salt

1. Start a charcoal or gas grill. Heat should be medium-hot and the rack no more than 4 inches from the heat source. (You can use a broiler if you prefer.) If you like, peel and devein shrimp. 

2. Combine sugar, chili, lime juice and nam pla. Taste, and adjust seasoning.

3. Lightly salt shrimp, then grill them about 2 minutes to a side. Divide nam prik among 4 bowls, and serve as a dip for shrimp.


MOMMY'S WHITE BREAD

~Submitted by Carol, NY

1 quart milk
1 palmful of salt (1 tsp to 1 tbs)
1 small scoop of sugar (1/3 to 1/2 cup)
1/3 c. shortening
5-6 cups flour
3 packages of dried yeast

Heat milk to scalding. Add salt, sugar and shortening. Cool to lukewarm. Proof yeast in 1/2 cup warm water with a teaspoon of sugar. If yeast becomes foamy, you know it is live. If not, throw it out and go buy some good yeast....(I always buy my yeast in bulk at the health food store, as I am tired of the dead yeast I get in the grocery store.) 

Add enough flour to make a thick dough. Turn dough out onto a floured board and continue kneading in flour until the dough is no longer sticky, about 10 to 15 minutes. 

Put dough into a very large bowl (or an 8 qt kettle) and let rise until double in size. Punch the dough down and form into two loaves or rolls. Let rise until double again. Bake at 350° for fifty minutes or until golden. When you tap on he loaves, they sound hollow when cooked. 


BUTTERSCOTCH BLONDIES

~Submitted by Larry Holmes, Ontario, Canada

1/2 cup butter
1 cup packed light brown sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 6-ounce package semisweet chocolate chips
1/2 cup walnuts

Over medium heat, melt the butter. Add the sugar; bring to boil. Remove from heat. Set aside, stirring occasionally, about 20 minutes. Heat the oven to 350 degrees F. Grease and flour a 9x9-iinch baking pan. 

In a bowl, combine the flour, baking powder and salt. Blend in the egg and the cooled butter and sugar. Reserve 1/3 cup of the chocolate chips. Stir the remainder of the chips and the walnuts into the batter; spread into the prepared pan. Scatter remaining chocolate over top. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. 

Cool in the pan on a wire rack. Cut into 12 squares.

Serves 12.

Per serving: 166 calories; 3 g. protein; 19 g carbs; 8 g fat; 19 mg cholesterol; 66 mg sodium


CHOCOLATE SWIRL MILKSHAKES

~Submitted by Treva, Eastern TN

3 cups vanilla ice cream
3 cups milk
3/4 tsp vanilla extract
3/4 cup chocolate fudge syrup, divided
4 maraschino cherries with stems

Combine ice cream, milk and vanilla in a blender. Process until thick and smooth, about 1 minute.

Divide fudge syrup among parfait glasses, covering the bottom and drizzling syrup in a spiral pattern around inside of glass.

Pour equal amounts of ice cream mixture into each glass.

Swirl some chocolate fudge syrup over each serving. Place 1 cherry on top of each milkshake.

Serves 4


INCREDIBLE CRUMB BARS

~Submitted by Brenda, AL

1/2 cup butter
2 cups brown sugar (packed)
2 cups all-purpose flour
1 egg
1 cup buttermilk
1-1/2 tsps. cinnamon
1 tsp. baking soda
1/2 cup water
1 tsp. cinnamon

Preheat oven to 350 degrees. 

In a mixing bowl, combine butter, brown sugar and flour; mix until crumbly. 

Press half of this mixture into greased and floured 9x13-inch baking pan. 

Combine other half with egg, buttermilk, 1 and 1/2 teaspoons cinnamon and baking soda; mix well. 

Pour over crumb mixture. In a small bowl, combine water and 1 teaspoon cinnamon and pour over top.

Bake for 25 to 30 minutes.


MACEDOINE OF VEGETABLES
(Macedoine de Legumes)

~Submitted by Ann, Montreal, Quebec, Canada

"Macedoine" is a French term for fruits or vegetables cut into small dice, cooked or raw, and served hot or cold. The key to this dish is to use only the freshest vegetables, so feel free to make substitutions at will based on what's freshest and best at your market.

1/2 cup (125 ml) snow peas (mangetouts)
3/4 cup (180 ml) green peas
1 cup (250 ml) green beans (haricots)
12 asparagus spears, trimmed
10 baby carrots, peeled
8 small beets (beetroots), peeled
1 green apple, peeled, cored, and cut into 3/4-inch (2 cm) dice
Sauce vinaigrette (see below)
Toasted pine nuts (pignoli) for garnish
Chopped fresh chives for garnish

Bring a large pot of salted water to a boil over high heat and fill a large bowl with ice water. Boil the snow peas until tender, 2 to 3 minutes. Scoop the snow peas out with a sieve and plunge into the ice water. Drain and set aside. Repeat with the remaining vegetables.

The green peas will require 6 to 8 minutes to cook, the green beans 3 to 5 minutes, the asparagus 6 to 8 minutes, the carrots 6 to 8 minutes, and the beets about 15 minutes. Cut the snow peas, green beans, asparagus, and carrots into 3/4-inch (2 cm) pieces. Peel the beets and cut into 3/4-inch (2 cm) dice. Combine all the cooked vegetables and the diced apple in a bowl and toss with sauce vinaigrette to taste. Serve garnished with toasted pine nuts and chopped chives.

Serves 4 to 6.

Sauce Vinaigrette

1 Tbs (15 ml) finely chopped shallot or onion
1 tsp (5 ml) Dijon-style mustard
1/4 cup (60 ml) red wine vinegar
Salt and freshly ground pepper to taste
3/4 cup (180 ml) extra virgin olive oil

Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. If the sauce separates before being used it me be recombined by whisking vigorously for a few seconds.

Makes about 1 cup (250 ml).


ZUCCHINI WITH CILANTRO AND CREAM

~Submitted by Angelique, TX

2 tablespoons (1/4 stick) butter
2 large garlic cloves, minced
1 3/4 pounds zucchini, trimmed, cut into 1/3-inch-thick rounds
4 tablespoons chopped fresh cilantro
1/3 cup whipping cream

Melt butter in heavy large skillet over medium heat. Add garlic and saute 10 seconds. Add zucchini and 2 tablespoons cilantro; saute until zucchini is crisp tender, about 5 minutes. Add cream and simmer until juices thicken slightly, about 1 minute. Season with salt and pepper; sprinkle with 2 tablespoons cilantro. Serve.

Source: http://www.e-cookbooks.net


DELORES' SHRIMP DIP
(my dad's significant other)

~Submitted by Leasa, IA

2 8-oz pkgs cream cheese, softened
1 sm pkg frozen salad shrimp, thawed and drained. Save a few shrimp for decoration.
2 green onions, chopped
2 T cocktail sauce
1 t Worcestershire sauce

Mix all ingredients until it turns a pretty pink. Form into a ball. Pour cocktail sauce over top in strips. Serve with Triscuits and/or melba toast rounds.


BARBECUE RUM RIBS

~Submitted by Margo, Durango, CO

350*

ABSOLUTELY TERRIFIC & EASY TOO!!

4# spare ribs (or country style - I use country style)
1/4 c ketchup
1 tsp dry mustard
1/4 c dark rum
2 cloves crushed garlic (use garlic press or minced garlic)
1 c brown sugar, packed
1/4 c soy sauce
1/2 c chili sauce
1/4 c Worcestershire sauce
dash of pepper

Get the ribs cooking before you start the marinade.

Wrap them in a double thickness of aluminum foil and bake them in the oven for 1 1/2 hours at 350* (I individually double wrapped each of the country ribs - still cooking for 1 1/2 hours. After 1 1/2 hours, remove the ribs from the oven, unwrap them and drain the drippings

Place the ribs in a shallow baking dish. Pour your marinade over them and let them sit at room temperature for an hour.

Now, you can either bake the ribs at 350* for 30 minutes while basting with the marinade (only way I've done it) or grill them for 30 minutes on low to medium heat while turning and basting.

Either way, they are awesome!


FRUIT FILLED QUESADILLAS

~Submitted by Treva, Eastern TN

10 (10" size) flour tortillas
2 tsp. melted butter or margarine
1 tub (12 oz) soft, cream cheese
1 can (21 oz) pie filling (any flavor)
Confectioner's sugar and/or cinnamon sugar

Lightly brush on sides of tortillas with butter or margarine. Spread over side of tortilla with a thin layer of cream cheese. Spread 1/4 c. fruit filling on one half of the tortilla, then fold the tortilla in half, pressing slightly to seal edges. In a large skillet on medium-low heat, cook tortillas until lightly browned (about 4 minutes); turn and brown the other side. To serve, dust with confectioner's sugar or cinnamon sugar. Each quesadilla may be served whole or cut into 3 or 4 wedges before serving. Serve hot.


BACON, PARMESAN BRUSSELS SPROUTS

~Submitted by Luanne, FL

I haven't tried this yet but intend to very soon. This is a great vegetable and I don't think people cook it enough because of lack of recipes for it. I can see my sister Jean licking her chops over it.

15-20 fresh Brussels sprouts 
4 slices of crisp cooked crumbled bacon 
3 tablespoons sour cream 
5 tablespoons fresh grated parmesan cheese 
1 tablespoon butter 
1/2 clove fresh minced garlic 
fresh ground black pepper 
2 tablespoons fresh grated parmesan cheese (extra) 

Cut ends off Brussels Sprouts and remove yellow or spotted leaves. Score an "X" on the bottom of each sprout to allow the bitterness to escape. Steam Cook or boil sprouts until tender crisp. Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot. Combine all in casserole dish and toss to coat. Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.

About 4 servings


BRAISED OXTAIL

~Submitted by Larry Holmes, Ontario, Canada

2 tablespoons rendered beef fat or lard
2 large onions, peeled and sliced
1 oxtail, chopped into pieces
2 large carrots, peeled and chopped
1 head of celery, scrubbed and chopped
1 turnip, peeled and chopped
salt
6 black peppercorns, crushed
1 bay leaf
2/3 cup red wine or port
beurre manie, made with 1/4 cup butter mixed with 2 tablespoons flour
chopped fresh parsley to finish


Melt the beef fat or lard in a large saucepan. Add the onions and cook for 5 minutes or until golden. Put in the oxtail and brown quickly on all sides over high heat. Add the remaining vegetables and seasoning and cover with water. Stir in the red wine. Bring slowly to the boil, stirring constantly, then skim off any scum with a slotted spoon. Lower the heat, cover the pan and simmer gently for 3 to 4 hours or until the oxtail is tender and the meat falling off the bones, adding more water if the liquid lever becomes low.

Discard the bay leaf. Add the beurre manie in small pieces, and simmer, stirring constantly, until the sauce has thickened. Adjust seasoning, stir in plenty of parsley and served with boiled or creamed potatoes.

Serves 6 to 8

MASHED POTATO CASSEROLE

~Submitted by Treva, Eastern TN

1 & 1/2 lb. russet potatoes (about 5), peeled and cut into 2-inch chunks 
6 cups shredded green cabbage (1 small head) 
4 ounces reduced-fat cream cheese, softened and cut into pieces 
1 teaspoon salt, plus more to taste 
1/2 cup thinly sliced scallions 
Fresh ground black pepper to taste 
1 cup grated extra-sharp Cheddar cheese 

Preheat oven to 425F. Lightly oil a 3-quart baking dish. 

Place potatoes in a large heavy pot. Add salted water to cover and bring to a boil. Reduce heat to medium and cook until tender, 10 to 20 minutes. 

Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside. 

Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture. 

Remove from heat and mash potatoes with an electric mixer or a potato masher. Add cream cheese and 1 teaspoon salt. Mash until smooth. Fold in scallions and reserved cabbage. Adjust seasoning with salt and pepper. Spread mixture into prepared baking dish and top with cheese. 

(The casserole will keep, covered, in the refrigerator for up to 2 days.) 

Bake casserole, uncovered, for 30 to 50 minutes before serving.

Serves: 12 - 8 cups 

Nutrition information:
120 calories per serving: 5 grams protein, 5 grams fat (3 grams saturated fat), 15 grams carbohydrate; 300 mg sodium; 13 mg cholesterol; 2 grams fiber.


BROCCOLI TURKEY SALAD

~Submitted by Jean, Syracuse, NY

Ingredients:
1 bunch broccoli, chopped in small pieces
1 medium red onion, chopped
1/2 cup almond slices, chopped
3 slices low fat turkey bacon, cooked and finely crumbled
3/4 cup cubed smoked turkey breast
1/2 cup raisins

Dressing:
1/2 cup fat free mayonnaise or salad dressing
1/2 cup natural applesauce
2 1/2 tablespoons Sugar
4 tablespoons Red wine vinegar

Mix dressing well and toss with salad ingredients. Refrigerate for one hour before serving.

Makes 6 servings.
Nutritional Analysis:
Calories 180
Total fat 6.5 g.
Saturated fat 1 g.
Sodium 495 mg.
Cholesterol 9 mg.

A to Z Recipes Handy Links for Diabetics

CARAMEL-APPLE SHORTCAKES

~Submitted by Treva, Eastern TN

Prep Time: 30 min ; 
Start to Finish: 30 min
Makes: 2 servings 

The classic combination of apples and caramel come together in a warm, old-fashioned dessert just for two.

2 Pillsbury® Oven Baked frozen buttermilk biscuits (from 25-oz bag) 
1/2 teaspoon melted butter 
1/2 teaspoon sugar 
Dash of ground cinnamon 
1/4 cup caramel topping 
1 medium apple, peeled, sliced 
1/4 cup frozen whipped topping, thawed 

1 . Bake biscuits as directed on bag; place on wire rack. Brush tops with melted butter. In small bowl, mix sugar and cinnamon; sprinkle over biscuits. 

2 . In 1-quart saucepan, heat caramel topping over medium heat just until warm. Stir in apple; cook 2 to 3 minutes, stirring occasionally, until apple is crisp-tender. 

3 . Split warm biscuits; fill and top with apple mixture. Top with whipped topping. 

Variation: Instead of the whipping cream, serve with a scoop of cinnamon ice cream.

BACON AND POTATO SOUP

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Yields: 8 servings

INGREDIENTS:
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 pound bacon, fried, crumbled (can use 1/2 cup cooked ham, chopped)
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste (I use white)
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk 

DIRECTIONS:
1. Combine the potatoes, celery, onion, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 

3. Stir the milk mixture into the stockpot; add crumbled bacon. Cook soup until heated through. Serve immediately. 

Source: Adapted from a recipe I found on allrecipes.com


HONEY TENDERLOIN

1 whole pork tenderloin, about 1 lb.
4 tbs. honey (I use only Ohio Honey from a2z's very own Lucy Wellhausen)
2 tbs. cider vinegar
2 tbs. brown sugar
1 tbs. Dijon mustard
1/2 tsp. paprika

Preheat oven to 375 degrees. Combine all ingredients but meat; coat tenderloin well with sauce. Roast for 20-30 minutes, basting occasionally, until meat thermometer registers 155-160 degrees. Slice thinly to serve. 

4 servings.


HOT FUDGE SUNDAE CAKE

It's sort of funky to mix and bake a cake in the pan, but it saves time and effort. Ice cream is an absolute must with this.

1 cup Gold Medal® all-purpose flour 
3/4 cup granulated sugar 
2 tablespoons baking cocoa 
2 teaspoons baking powder 
1/4 teaspoon salt 
1/2 cup milk 
2 tablespoons vegetable oil 
1 teaspoon vanilla 
1 cup chopped nuts, if desired 
1 cup packed brown sugar 
1/4 cup baking cocoa 
1 3/4 cups very hot water 
Ice cream, if desired

Heat oven to 350 degrees F.

Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased 9-inch square pan. Mix in milk, oil and vanilla extract with fork until smooth. Stir in nuts. Spread in pan.

Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter.

Bake about 40 minutes or until top is dry.

Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

SHOP HERE TO SUPPORT A TO Z RECIPES:

Maggie's Choice:

Please visit the A to Z Recipes Store

The Perfect Recipe: Getting It Right Every Time : Making Our Favorite Dishes the Absolute Best They Can Be



Simply Calphalon Hard Anodized Nonstick Roaster with Flat Rack
Doesn't your bird deserve the best?
Measures 16 by 12 by 3 inches; 10-year warranty
Try to beat this l-o-w price!
Ships F-R-E-E with Super Saver Shipping



Betty Crocker Why It Works
Insider Secrets to Great Food
You Save: $9.23 (37%)
Eligible for F-R-E-E Super Saver Shipping



Calphalon Commercial Hard Anodized 9-Piece Set
You just can't beat this deal !!!
You Save: $292.01 (59%)
(And F-R-E-E Super Saver Shipping)



Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
You Save: $7.98 (40%)
Eligible for F-R-E-E Super Saver Shipping



Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
You Save: $9.23 (36%)
Eligible for F-R-E-E Super Saver Shipping



Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
by Jan Karon, Martha McIntosh
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping



Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping



Fix-It and Forget-It Cookbook
Feasting with Your Slow Cooker (Plastic Comb)
by Dawn J Ranck
69 used & new from $7.99



The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
You Save: $2.52 (23%)
Eligible for F-R-E-E Super Saver Shipping



Best American Side Dishes (Best Recipe) (Hardcover)
by Cook's Illustrated Magazine
You Save: $12.95 (37%)
Eligible for F-R-E-E Super Saver Shipping



The 15-Minute Gourmet
Vegetarian (15-Minute Gourmet) (Paperback)
by Paulette Mitchell
You Save: $6.63 (34%)
Eligible for F-R-E-E Super Saver Shipping






           

          

        

          

     

              

                      





Fine Outdoor Furniture at HomeClick.com - L-o-w Prices and Free Shipping






Groceries from Amazon, F-r-e-e Shipping & No Tax!