A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. It makes a big difference to me that you have decided to spend the next few minutes here with me. It is the reason I spend my time preparing issues. Thanks!

I hope you enjoyed the Veteran's Day festivities with family and friends. Around here we took time to reflect on the tens of thousands who made sacrifices for our freedom. That included a trip to two cemeteries, to remember those who made the ultimate sacrifice. For many of you, the day would have been bittersweet and I thank you for the choice made by those whose memory we celebrated. For every one, there are scores who lost those loved ones.

There have been some wonderful recipes shared with me for the upcoming monthly theme topic of Holiday Cooking. I believe we are still waiting for yours. How about it? Why not select a few and send them along to the link found in the Monthly Theme section of this issue. Once there, please read the rules regarding submissions, to ensure yours will be suitable for posting.

As you do your shopping for the upcoming holidays, I hope you will consider using the advertising links found in A to Z Recipes Newsletter issues. I don't ask for money from you to receive the issues (or use the web site) but it all costs money for me to publish. Using the shopping links for items you would normally purchase is a painless way for you to help support the efforts here. Don't forget! Your debit card (VISA, Master Card, etc. check-cashing cards) is as good as a credit card for purchases made. Lots of folks don't know this and feel that internet shopping is not possible for them.

Today's issue contains, in my humble opinion, some of the best recipes around and I believe you will agree. Here's the list of a2z'ers who made it possible:

Fancy, Aurora, NE
Rusty, FL
Treva, Eastern TN
Jean, Syracuse, NY
Lisa H., Belmont, NC 
Larry Holmes, Ontario, Canada
Angelique, TX
Brenda, AL
Johnny, LA
Joan, Savona, B.C.
Barbara, Chula Vista, CA
Tena, MO
Shirley, WA State
Robyn, Auckland, New Zealand 
Tia, Nova Scotia, Canada
Judy, MI
Leasa, IA

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

Psst!

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

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

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

http://www.thebreastcancersite.com/

HINTS FROM DAYS OF YORE

Should food become burnt while in the process of cooking, sprinkle two or three coffee grains over the hot stove or element. The fragrance of the burning coffee will kill the burning smell.

To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over.

Rub butter or lard on the rim of a pot, and it won't boil over readily.

Rite of Passage

Shared by Rusty, FL

Do you know the legend of the Cherokee Indian youth's
rite of passage? His dad takes him into the
forest.. blindfolded...and leaves him....alone. 

He is required to sit on a stump the whole night...and
not take off the blindfold until the ray of sun shines
through it. He is all by himself. He cannot cry out
for help to anyone. Once he survives the night.. he is
a MAN. He cannot tell the other boys of this
experience. Each lad must come into his own manhood.

The boy was terrified...could hear all kinds of
noise...Beasts were all around him. Maybe even some
human would hurt him. The wind blew the grass and
earth... and it shook his stump. But he sat
stoically.. never removing the blindfold. It would be
the only way he could be a man.

Finally, after a horrific night.. the sun appeared and
he removed his blindfold. It was then that he saw
his father.. sitting on the stump next to him...at
watch...the entire night.

We are never alone. Even when we do not know it,
our Father is protecting us...He is sitting on the
stump beside us.

All we have to do is reach out to Him.

Rice Cereal Treats

Shared by Treva, Eastern TN

Kids love these tasty treats. Try this shortcut method for making them: Simply mix rice cereal with marshmallow cream. Then grease the pan and press the mixture into it. Put into the refrigerator.

Source: Hints from Heloise

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

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

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 in 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

Concerned Father

Shared by Jean, Syracuse, NY

There once was a farmer who was raising three daughters on his own. He was very concerned about their well being and always did his best to watch out for them. As they entered the late teens, the girls dated, and on this particular evening all three of his girls were going out on a date. 

This was the first time this had occurred. As was his custom, he would greet the young suitor at the door holding his shotgun, not to menace or threaten but merely to ensure that the young man knew who was boss. 

The doorbell rang and the first of the boys arrived. Father answered the door and the lad said, "Hi, my name's Joe. I'm here for Flo. We're going to the show, is she ready to go?" The father looked him over and sent the kids on their way. 

The next lad arrived and said, "My name's Eddie. I'm here for Betty. We're gonna get some spaghetti. Is she ready?" Father felt this one was okay too, so off the two kids went. 

The final young man arrived and the farmer opened the door. The boy started off, "Hi, my name's Chuck..." And the farmer shot him. 



Philosophies to Ponder

Shared by Treva, Eastern TN

If at first you don't succeed, destroy all evidence that you tried. 
A conclusion is the place where you got tired of thinking. 
Experience is something you don't get until just after you need it. 
For every action, there is an equal and opposite criticism. 
He who hesitates is probably right. 
Never do card tricks for the group you play poker with. 
No one is listening until you make a mistake. 
Success always occurs in private, and failure in full view. 
The colder the X-ray table, the more of your body is required on it. 
The hardness of the butter is proportional to the softness of the bread. 
The severity of the itch is proportional to the reach. 
To steal ideas from one person is plagiarism; to steal from many is research. 
To succeed in politics, it is often necessary to rise above your principles. 
Two wrongs are only the beginning. 
Work is accomplished by those employees who have not reached their level of incompetence. 
You never really learn to swear until you learn to drive. 
The problem with the gene pool is that there is no lifeguard. 
Monday is an awful way to spend 1/7th of your life. 
The sooner you fall behind, the more time you'll have to catch up.

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!

TEXAS CORNBREAD DRESSING 

~Submitted by Maggie, TX 

1 1/2 cups onion; chopped 
1 1/2 cups celery; chopped 
1 quart crumbled dry bread 
1 quart crumbled corn bread 
1 quart crumbled biscuits 
1 teaspoon celery seed 
1 tablespoon parsley 
2 tablespoons sage; or to taste 
1 teaspoon salt 
2 teaspoon black pepper 
3/4 can (14 oz) chicken broth 
3/4 can (14 oz) evaporated milk; Milnot 
1/2 cup butter; melted 
2 eggs; slightly beaten 

Saute onion and celery. In large bowl, combine bread crumbs, corn bread, biscuits, onion, celery, celery seed, parsley, sage, salt and pepper. Toss well. Add broth, milk, butter and eggs. Mix well, but toss lightly. Mixture should be extra moist, just this side of soupy. Pour into greased, 9" X 13" baking dish. 

Bake at 350 degrees; 30 minutes. 

Yield: 12 servings 

Source: Hand Me Down Recipes
By: Kathy Koch, Houston, Tx 1998

PUMPKIN CHEESECAKE

~Submitted by Lisa H., Belmont, NC 

Crust:
2 1/2 cups graham cracker crumbs
1/4 cup chopped nuts
2 tablespoons brown sugar
3/4 teaspoon ground nutmeg
1/3 cup butter, melted 

Filling:
2 1/4 pounds cream cheese
1 1/3 cups white sugar
2 1/4 cups brown sugar
2 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 teaspoon ground ginger
6 eggs
2/3 cup evaporated whole milk or heavy cream
2 1/4 cups canned or cooked pumpkin puree
2 tablespoons unbleached white flour 

Topping:
3/4 cup chopped nuts of choice
1 teaspoon ground cinnamon
3/4 cup brown sugar
3 tablespoons butter, chilled 

1. Preheat oven to 350F. Line the bottom of a 10-inch springform cheesecake pan with baking parchment paper. First make the crust by mixing all ingredients together, except the melted butter. Dribble the butter over the dry mixture and, using a fork, mix together. Press the crust mixture into the prepared pan using the bottom of a glass or measuring cup. Bake the crust for 7 minutes and cool. 

2. Reduce oven temperature to 300-315F. Make the filling by whipping up the cream cheese until fluffy. Shake in sugars and spices and blend them into the cream cheese on low speed or by hand. Gently add the eggs, one at a time; add evaporated milk or cream and mix. Fold in the pumpkin and flour and blend well. Do not over mix. Pour the batter into the crust and bake for 70 to 80 minutes. (If there is extra batter, make a mini cheesecake in a small loaf pan or muffin tin!) 

3. While the filling is cooking, make the topping. With a fork, mix the nuts, cinnamon, and sugar together. Cut in the cold butter until crumbly. Keep chilled. (You will sprinkle this topping on the cheesecake after it has baked 70 to 80 minutes; and then you will bake the cake 20 minutes more.) 

4. Taking care not to jiggle the cake, oh-so-gently sprinkle the topping over the cheesecake with as little interference as possible and gently shut the oven door. (Place a cookie sheet on the rack under the cake for this step to avoid a mess in the oven.) Bake an additional 20 minutes. 

5. Remove from oven and let cook at room temperature for 24 hours before serving. Serve at room temperature or chilled. 

Serves 10.


LIVER WITH ORANGE

~Submitted by Larry Holmes, Ontario, Canada

2 tablespoons vegetable oil
2 tablespoons butter
1 large onion, peeled and finely chopped
1 garlic clove, crushed with 1/2 teaspoon salt
1 pound lamb liver, sliced
flour for coating
freshly ground black pepper
2 cups chicken stock
2 tablespoons dark brown sugar

To finish:
2 oranges, peeled, seeds removed, and sliced
2 tablespoons snipped chives

Heat the oil and butter in a large frying pan. Add the onion and garlic and fry gently for 5 minutes or until golden. Coat the liver in flour with black pepper to taste and add to the pan. Brown gently on all sides, then gradually stir in the chicken stock. Add the sugar and bring just to the boil, stirring constantly. Lower the heat and simmer gently for 10 to 15 minutes or until the juices from liver run faintly pink when liver is pricked with a fork.

Add the orange rings a few minutes before serving. Heat them through and adjust the sauce for seasoning. Transfer to a hot serving platter, arranging the oranges on the top. Sprinkle with snipped chives and serve immediately.

Serves 6 to 8



BROWN RICE RISOTTO WITH LAMB

~Submitted by Jean, Syracuse, NY

Makes 8 servings.

1 2- to 2-1/2-pound (boneless) lamb shoulder roast 
Nonstick cooking spray 
2-1/2 cups hot-style vegetable juice 
1 cup brown rice 
1 teaspoon curry powder 
1/4 teaspoon salt 
2 medium carrots, chopped 
3/4 cup chopped green sweet pepper

Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Cook meat in hot skillet until browned, turning to brown evenly. Drain off fat. In the slow cooker, combine vegetable juice, uncooked brown rice, curry powder, and salt. Top with carrots. Place meat on carrots. 

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. 

Add the sweet pepper to slow cooker. Cover and let stand for 5 to 10 minutes or until sweet pepper is tender. 


MILL BASIN CHICKEN

~Submitted by Angelique, TX

2 chickens, 3-4 lbs each
3 Tbs mayonnaise
1/2 Tbs salt
1/2 Tbs ground black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp paprika
1/2 tsp cayenne pepper
2 C hickory wood chips

Wash chickens and pat dry. Mix mayo with spices. Rub down chicken with this mixture. Soak wood chips in water about 30 min to 1 hour and place on hot coals. (I use an electric smoker, so I don't have to replenish the coals). Smoke the chicken about 1-1/2 to 2 hours, or until internal temp of the breast meat hits 180 degrees F.

I used an H2O smoker because I don't have an electric smoker. I did indeed have to replenish the coals...you need to check the H20 smoker from time to time to make sure that the temperature is in the recommended range. Took about 12 hours, but was so worth the wait!! Probably would have taken less time if I were more experienced with BBQ.

Source: Cooking with the Chicken Man by Leonard Thomas


REFRIGERATOR ROLLS

~Submitted by Brenda, AL

Hi Brenda from Alabama. I used to work for an elderly lady and she gave me this recipe. She was a great cook at 80 something yrs young! Looks long and complicated but worth it!

1 yeast cake or 1 1/2 pkg dry yeast
1/2 cup lukewarm water
10 Tablespoons shortening
1/2 cup sugar
2 teaspoons salt
1 cup hot mashed potatoes
1 cup scalded milk
2 eggs, well beaten
about 5 cups flour (PLAIN)

Dissolve yeast in water. Pour scalded milk over shortening, salt and sugar which have been placed in a large mixing bowl.

Add potatoes and beat well. Cool to lukewarm then add eggs. Stir in enough flour to make a stiff dough a little at a time. Turn on a floured board and knead well.

Place in large greased bowl large enough to allow rising. Cover with a plate refrigerate for several hours or overnight.

About 2 hours before serving, roll out to desired shape, cover and let rise. Bake in 450° for 15 to 20 minutes or until brown.

THIS KEEPS IN FRIDGE several days and you can make as many as you want.


TURKEY CARCASS GUMBO

~Shared by my pal Johnny, LA

1 meaty turkey carcass 
1/2 cup bacon drippings 
1 cup all-purpose flour 
2 large onions, chopped 
3 cloves garlic, chopped 
1 green pepper, chopped 
4 stalks celery, chopped 
2 qt. hot turkey or chicken broth 
1 Tbsp. salt 
1/2 tsp. pepper 
hot cooked rice 
dash of hot sauce 
2 bay leaves 
1 Tbsp. parsley flakes 
1 tsp. dried basil leaves 
2 to 3 cup chopped turkey 
1 lb. smoked sausage, cut into bite size pieces 
1 bunch green onions, chopped 

Place carcass in large soup kettle; cover with water. Bring to a boil; cook over low heat 1 1/2 hours. Drain turkey; reserve broth. Remove meat from carcass; chop and set aside. Heat drippings in kettle; add flour gradually, stirring constantly until a rich brown roux is formed, about 25 minutes. Add vegetables and cook until tender. Add broth and other seasonings; simmer 1 hour. Add turkey and sausage; cook 15 minutes. 

Add rest of ingredients; cook 10 minutes longer. Serve over hot cooked rice.

Yields 10 to 12 servings 


ROASTED TURKEY BREAST

~Submitted by Treva, Eastern TN 

This is quicker than a cooking a whole turkey and there is no fear of overcooking the white meat while the dark meat reaches its temperature.

1/2 whole Turkey breast
3/4 cups Sugar
3/4 cups Kosher Salt
3/4 gallon Water
2 tablespoons Unsalted Butter
1/2 teaspoon Pepper

Mix the salt and sugar in 1 & 1/2 gallons of cool water in a large, clean stockpot until completely dissolved. Set the turkey breast in the brine, making sure it is submerged. Cover and refrigerate 5 hours.

Twenty minutes before roasting, move the oven rack to the middle position and heat the oven to 450° F. Mix 1 tablespoon softened butter with the pepper in a small bowl. Set aside.

Remove the turkey breast from the brine and rinse inside and out under cool running water, and pat dry. Release the skin on either side of the breastbone to form 2 pockets. Insert a piece of reserved skin flap under the released skin on either side of the breastbone point, pushing it as far into the breast as possible.

Rub butter under the released skin; brush the breast skin with melted butter. Place the prepared turkey, skin side up, on a lightly oiled adjustable roasting rack set in a roasting pan.

Place the breast in the oven with the wide neck end toward the oven's rear. Pour 1/2 cup water over the pan bottom to prevent the drippings from burning. Roast 15 minutes, then rotate the roasting pan. Roast about 15 minutes longer until the skin turns golden. Reduce the oven temperature to 325° F.; continue to roast the breast for about 30 to 45 minutes, rotating the pan once about halfway through cooking, until the internal temperature in the deepest part of the breast registers 160 to 165° F.

Remove the turkey breast from the oven. Let stand 20 minutes. Carve and serve 

Serves 4


ZUCCHINI RELISH

~Submitted by Joan, Savona, B.C.

8 pints
16 c chopped unpeeled zucchini
4 lge onions, chopped
1 green pepper, chopped
1 sweet red pepper, chopped
1/2 c pickling salt
3 c white sugar
3 c white vinegar
1/2 c water
2 tsp turmeric
2 tsp celery seed

Chop first 4 ingredients quite small. Put all into large container then sprinkle with the salt. Cover with water & let stand 1 hour. Drain & rinse.

Boil together sugar, water, vinegar, turmeric & celery seed for 3 minutes. Add to rinsed veggie mixture & bring to boil. Simmer 20 minutes or until desired consistency. 

Spoon hot relish into sterile jars & process in boiling water bath for 15 minutes.


SCALLOPS SAUCE VERTE

~Submitted by Barbara, Chula Vista, CA

6 to 8 servings.

1/2 cup dry vermouth
1/2 onion, chopped
1 parsley sprig
1 bay leaf
Salt and freshly ground pepper to taste
1 pound sea scallops, halved
1 cup mayonnaise, approximately
1/4 cup finely chopped parsley
1/2 cup finely chopped spinach
1 /4 cup chopped chives or scallions
1 tablespoon chopped dill
Lettuce leaves

In a saucepan heat the vermouth with the onions, parsley, bay leaf, salt and pepper. Add the scallops and simmer gently until tender, shaking the pan occasionally, about 7 minutes. Drain and cool.

Meanwhile, blend the mayonnaise, chopped parsley, spinach, chives and dill. Add more mayonnaise, if desired.

Place the scallops in a bowl lined with lettuce leaves, cover with the green sauce and top with a sprinkling of additional finely chopped parsley. Chill.

Source: The New York Times 1990


BEER-BRINED GRILLED PORK CHOPS

~Submitted by Angelique, TX

2 cups water
2 cups dark lager beer
1/4 cup coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 (1 to 1 1/4 inch thick) center-cut, bone-in pork chops
7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves

Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145F to 150F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.

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


BAKED 'WILBUR' BEANS

~Submitted by Tena, MO

If these are ANYTHING like the beans served at the restaurant, Famous Dave's Backroads & Sidestreets, they are awesome!

8 ounces thick-slice hickory-smoked bacon
8 ounces strip steak
Famous Dave's Steak seasoning to taste
8 ounces twice-smoked sausage link
2 tablespoons bacon drippings
1 cup chopped onion
1/3 cup chopped green bell pepper
1 tablespoon diced jalapeno
56 ounces Bush's Baked Beans
20 ounces Famous Dave's BBQ Sauce

Fry bacon in a skillet until crisp. Drain, reserving 2 tablespoons of the drippings. Crumble the bacon. 

Sprinkle steak with steak seasoning. Grill over hot coals until medium. Cut into 1/2" cubes. Grill sausage until nice and charred. Slice the sausage lengthwise into halves; slice into quarters. Cut the quarters into 1/2"" cubes. Saute onion, green pepper and jalapeno in reserved bacon drippings in a skillet just until onion is tender-crisp. Stir in bacon, steak, sausage, beans and sauce. Simmer over low heat for 30 minutes, stirring occasionally.

The flavor is enhanced if stored, covered, in the refrigerator for 8-10 hours and reheated just before serving. To re-smoke sausage, smoke over hickory chips at 175F for 2 hours. Grill over hot coals for additional flavor. 

12-15 servings.

Source: Famous Dave's website


BUNDT CAKE

~Submitted by Brenda, AL

Hi. Brenda from Alabama, here is a great cake recipe you don't have to frost!

1 box cake mix ( any flavor)
1 container frosting (match to cake flavor)
4 eggs 
1/2 cup oil
1 cup water

Mix all ingredients together, beat well. Spray bundt pan. Pour mix in pan. Bake 350° for 45 minutes.

This is the most moist cake you will ever bake!


MEXICAN CHICKEN

~Submitted by Treva, Eastern TN

1 & 1/4 cups hot water
1 tablespoon butter
1/2 cup salsa (more or less to your taste)
1 package chicken flavored stuffing (stove top or generic)
4 chicken breasts (if you cut them in half they will cook faster)
Shredded cheese of your choice

Heat oven to 400f use whatever casserole dish you have, if you don't have one use what you do have. Place butter in dish, add hot water, mash butter a little so it melts. Add salsa, stir, dump in the seasoning packet and bread crumbs from the stove top mix. Stir. Place chicken breasts on top, sprinkle with as much shredded cheese as you would like. Place lid on top. Bake approx 1 hour or until chicken is done, you will smell it and know when it's done.


CORN FRITTERS

~Submitted by Shirley, WA State

1 small can (1 cup) of cream corn
1 c. whole kernel corn
2 eggs beaten 
1 c. milk
2 c. Biscuit mix
1/4 or a little more canola oil

Beat egg and add milk and oil. Fold in the corn and biscuit mix. Drop in hot oil in fry pan or use Pam. Serve with butter and maple syrup when they are a gold brown.

Sometimes I use apples instead of corn and make a apple syrup to eat with them. I use sugar and apple juice that I thicken with cornstarch and a pat of butter. Real good eating.


BONBON JOVI

~Submitted by Angelique, TX

Ingredients:
2 cups sugar
6 tablespoons unsweetened cocoa powder
1/2 cup evaporated low-fat (2 percent) milk
1/2 cup margarine (be sure it's non-hydrogenated)
1/2 teaspoon vanilla extract
3 cups quick-cooking rolled oats
1 cup sweetened shredded coconut

Instructions:
In a medium saucepan, combine sugar, cocoa, evaporated milk, and margarine. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute, stirring constantly. 

Remove from heat. Stir in vanilla. Add rolled oats and coconut and mix well. Drop by tablespoons onto a cookie sheet lined with waxed paper. Refrigerate until firm, about 30 minutes to 1 hour. Store in an airtight container in the refrigerator or at room temperature. 

Yield: 35 bonbons 
Nutritional data per bonbon: 104 calories, 3.4 g fat, less than 1 mg cholesterol. 

Source: Crazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You by Janet and Greta Podleski (Perigee Books)


PAPER BAG SALMON

~Submitted by Robyn, Auckland, New Zealand 

Serves 4

4 x 200g salmon fillets, trimmed
4 spring onions, sliced
2 vine-ripened tomatoes, sliced
1 long red chilli, sliced
80g butter
2/3 cup white wine
coriander leaves to serve
cracked black pepper to serve 

Preheat the oven to 210C.

Cut baking paper into four 30 x40cm rectangles.

Divide the salmon, spring onions, tomatoes, chilli, butter and wine equally between each sheet.

Fold the paper to enclose the salmon, make a hole in the end of each parcel, thread with kitchen string and tie to secure.

Place the parcels on a baking tray and cook for 15 minutes or until the salmon is cooked through and the tomatoes are tender.

Place the parcels on plates and open, serve with the coriander and pepper.


PENNE WITH BASIL AND PROSCIUTTO

~Submitted by Angelique, TX

8 ounces penne
2 ounces thinly sliced prosciutto (4 to 5 slices)
1/4 cup packed fresh basil leaves
3 tablespoons extra-virgin olive oil
1 ounce freshly grated Parmigiano-Reggiano (about 1/3 cup)

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for penne. Cut prosciutto into thin strips and tear basil into pieces. Stir penne into boiling water and boil until al dente. Drain pasta in a colander and in a large bowl toss hot pasta with oil, prosciutto, basil, Parmigiano-Reggiano, and salt and pepper to taste.


TOASTY CHEESY FINGERS

~Submitted by Tia, Nova Scotia, Canada

From an old magazine, not sure what one, just a clipping now. It said 'For people eating breakfast on the run, here's a finger food that's ideal.' I just use it in place of garlic bread.

4 oz cheddar cheese, cut in cubes or already grated cheese if that's what you use
2 tbsp mayonnaise
2 tsp milk
1 tsp Worcestershire sauce
1/2 tsp dry mustard
freshly ground pepper
4 slices bread, toasted
2 slices, bacon, chopped

With blender motor running, drop in cubes of cheese and process until grated but not oily.

Add mayonnaise, milk, Worcestershire sauce, mustard and pepper to taste, process until blended.

Spread on toast slices and cut each slice into thirds. Sprinkle with bacon (I cook the bacon, first) and bake in 450°F oven for about 5 minutes or until hot and bubbly and bacon is crisp.

Makes 4 servings, 3 fingers each.


BLT SALAD

~Submitted by Judy, MI

All that's missing are the two slices of bread! Crumbly bacon, chopped tomato and shredded lettuce are mixed in a creamy dressing with a hint of garlic.

1 lb. bacon 
3/4 cup mayonnaise 
1/4 cup milk 
1 tsp. garlic powder 
1/8 tsp. ground black pepper 
salt to taste 
1 head romaine lettuce - rinsed, dried and shredded 
2 large tomatoes, chopped 
2 cups seasoned croutons 

Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Source: Allrecipes


GLAZED AND GRILLED FLANK STEAK

~Submitted by Treva, Eastern TN

"A hot and sweet pepper glaze goes well with versatile flank steak."

1 & 1/2 pounds beef flank steak
1 (10.5 ounce) jar prepared jalapeno pepper jelly
3 cloves garlic, minced
2 teaspoons Kosher Salt
1 & 1/2 teaspoons Worcestershire sauce
2 large onions, cut into thin slices
1 tablespoon vegetable oil

Place flank steak flat on large shallow pan. Cut both sides of beef into diamond pattern 1/8th inch deep. In medium saucepan, combine pepper jelly, garlic, Kosher Salt and Worcestershire sauce. Heat mixture to simmer, stirring constantly until jelly melts and all ingredients are heated through. Reserve two-thirds of glaze. Brush both sides of steak with remaining one third of the glaze. Cover and marinate in refrigerator 30 minutes. 

In large skillet, saute onions in oil until softened; add one-half of the reserved glaze and continue to saute until onions are a deep golden brown and caramelized. Keep warm.

Set oven control to broil and/or 550 F. 

Broil beef 2 to 3 inches from heat until brown, about 5 minutes. Turn beef; brush with remaining glaze and broil 5 minutes longer. Cut beef across the grain at slanted angle into thin slices; serve with caramelized onions.

Servings: 4


SPICED APPLESAUCE COUNTRY LOAF

~Submitted by Larry Holmes, Ontario, Canada

1/2 cup unsalted butter
2 tablespoons fancy molasses
2 tablespoons golden corn syrup
3 tablespoons dark brown sugar, packed
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 large eggs
1/3 cup 2% milk, warmed
1 cup applesauce
1 teaspoon baking soda
2 tablespoons ground almonds
1 cup lightly toasted walnut pieces

Preheat oven to 350 degrees F. and grease a 9x5x3-inch loaf pan

Melt butter, molasses, corn syrup and sugar until fluid and remove from heat. Stir together flours, baking powder, spices and salt and blend into butter mixture. Stir in eggs. In a separate cup, stir milk, apple sauce, baking soda and ground almonds and add to batter. Stir in walnuts.

Scrape batter into prepared pan and bake for 45 to 50 minutes, until a tester inserted in the center of cake comes out clean. Allow loaf to cool 15 minutes, then turn out to cool completely.

Serves 12.

FROZEN ASSETS SPAGHETTI PIE

~Submitted by Treva, Eastern TN

Here is a recipe that you can freeze for future meals.

6 servings, 1 pie 

INGREDIENTS
6 ounces, dry spaghetti noodles
2 tablespoons margarine
1/2 cup Parmesan cheese
2 eggs, beaten
1 teaspoon vegetable oil
1 (16 ounce) can Italian-style stewed tomatoes, un-drained
1 (6 ounce) can tomato paste
1 teaspoon sugar
1 teaspoon oregano
1/2 clove garlic, minced
1 cup fat-free cottage cheese
4 ounces reduced-fat Cheddar cheese, grated (or: mozzarella or Monterey Jack) 

DIRECTIONS
Chop onion. Mince garlic. Cook spaghetti noodles according to package instructions. Drain. Stir margarine into hot noodles until melted. Stir in Parmesan cheese and beaten eggs. Spray a 9 -inch pie plate with cooking spray. Form pasta mixture into a crust-shape across bottom and up sides of pan. Store, covered in refrigerator until ready to use.

In a skillet, heat vegetable oil. Cook onion until softened. Add tomatoes, tomato paste, sugar, oregano, and garlic. Heat through. Spread cottage cheese over bottom of spaghetti-crust. Top with the heated tomato mixture. Sprinkle grated cheese over all. Cover pie with foil; label and freeze. 

TO SERVE
Thaw. Bake covered for 25 minutes at 350ْ. Remove foil and bake 5 minutes more, or until cheese is slightly browned.


HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE

~Submitted by Jean, Syracuse, NY

1 cup yogurt, preferably full-fat 
Salt and pepper 
Large pinch Aleppo pepper or small pinch cayenne 
1 shallot, peeled and minced 
1/2 teaspoon saffron threads 
Juice of 1/2 lemon, or more to taste 
2 pounds halibut fillet, in 2 or 4 pieces 
2 tablespoons butter

1. In a small bowl, whisk yogurt together with salt, pepper, Aleppo pepper or cayenne, and shallot. Rub saffron between your fingers to crush it, then stir it into yogurt mixture. Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours). Just before serving, add juice, taste, and adjust seasoning. 

2. Sprinkle halibut with salt and Aleppo pepper or cayenne. Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium. When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.

3. Serve fish hot, warm, or at room temperature, with the sauce spooned over it.

Yield: 4 servings.

DIABETIC EGGNOG

~Submitted by Jean, Syracuse, NY

2 cups skim milk 
2 tablespoons cornstarch 
3 1/2 teaspoons Equal® Measure or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful 
2 eggs, beaten 
2 teaspoons vanilla 
1/4 teaspoon ground cinnamon 
2 cups skim milk, chilled 
1/8 teaspoon ground nutmeg 

Mix 2 cups milk, cornstarch, and Equal® in a small saucepan; heat to boiling; boil, stirring constantly for 1 minute. Beat eggs in medium bowl. Mix about half the milk mixture into the eggs; then add this egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, 1 to 2 minutes, stirring constantly. Remove from heat and stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled, or until serving time. 

Stir 2 cups milk into custard mixture; serve in small glasses or punch cups. Sprinkle lightly with nutmeg. 

Variation: If desired, 1 to 1 1/2 teaspoons run or brandy extract can be stirred into the eggnog. 

Makes 8 servings. 

Serving size: 1/2 cup 
Yield: 8 
Exchanges: 1 Milk 
Nutrition: 79 Calories, 6g Protein, 10g Carbohydrate, 1g Fat


SUGAR-FREE LOW-CAL COCOA MIX

~Submitted by Jean, Syracuse, NY

Note from Maggie: I thought of my pal Jim in WA State when I saw this one! Pop this and a few ice cubes in the blender for a cold treat.

3/4 cup unsweetened cocoa 
1/2 tsp. salt 
1 quart powdered non-fat dry milk 
your favorite sugar substitute equal to 1 1/2 cups sugar 

Mix it together and store in airtight container.

Attach this to the Jar: 
Just use 2 tablespoons of mix to 6 ounces of hot water, in a mug. 
Garnish with a cinnamon stick, or a sprinkling of cinnamon powder. 
One mug of this delight contains only 49 calories!


LIGHT COUNTRY FRIED STEAK AND GRAVY

~Submitted by Jean, Syracuse, NY

Prep Time: 20 minutes
Cook Time: 25 minutes

Think traditional Southern cooking is always fattening? Here's a recipe for country fried steak with all of the flavor and very little fat. Good fixins! 

Ingredients
1 pound Laura's Lean Round Steak, cut into 4 thin slices
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
38 soda crackers (1 sleeve), crushed
3/4 cup plus 2 tablespoons all-purpose flour, divided
1/4 teaspoon ground red pepper
1 (8-ounce) container egg substitute
2 cups fat-free milk, divided
2 tablespoons vegetable oil
1/4 cup chopped Italian parsley (optional) 

Directions
1. Flatten steaks to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

2. Combine crushed crackers, 3/4 cup flour, and red pepper. Stir together egg substitute and 1/2 cup milk. Dip steaks into egg mixture; dredge in cracker mixture, pressing lightly into cracker mixture.

3. Cook steaks in hot oil in a large skillet over medium-high heat 5 to 7 minutes on each side or until golden brown. Remove steaks from skillet; drain on paper towels and keep warm.

4. Whisk together remaining 1 1/2 cups milk, remaining 2 tablespoons flour, and remaining each of 1/4 teaspoon salt, 1/4 teaspoon pepper. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy over steaks. Sprinkle with parsley, if desired. 

Makes 4 to 6 servings.

Cooking Tip: If you like a thicker gravy add more flour or reduce the amount of milk.

Nutritional Analysis Per Serving Based on 6 Servings
Using Laura's Lean Strip Steak
CALORIES 387 (20% from fat); FAT 8.5g (sat 2.1g); PROTEIN 37.3g; CARB 39.6g; FIBER 0.8g; CHOL 45mg; IRON 3.8mg; SODIUM 742mg.
Diabetic Exchanges: Very Lean Meat 2.5; Fat 1

SLOW COOKER BEEF STROGANOFF

~Submitted by Leasa, IA

1/2 lb beef stew meat
1/4 C chopped onion
1 can Golden Mushroom soup
1 jar (2 1/2 oz) sliced mushrooms, drained
1/8 t pepper
1/2 C sour cream
1 1/2 C hot cooked noodles or rice

In 2 1/2 - 3 1/2 qt slow cooker, mix beef, onion, soup, mushrooms and pepper. Cover and cook on low heat 8 10 hrs or until beef is very tender.

Stir sour cream into beef mixture. Serve over noodles.



SWISS RYE STRATA

~Submitted by Angelique, TX

Start to Finish 3 hrs 5 min 

This savory bread pudding is perfect as a satisfying, low-fat comfort food.

1/4 teaspoon vegetable oil
2 tablespoons onion, chopped
4 slices caraway-dill cocktail rye bread, cubed (2 cups)
1/2 cup shredded fat-free Swiss cheese (2 ounces)
1/3 cup diced smoked chicken or turkey, if desired
1/2 cup fat-free cholesterol-free egg product or 3 egg whites
3/4 cup low-fat milk
1/8 teaspoon pepper

1. Spray two 10-ounce oval or round individual casseroles with cooking spray. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onion in oil about 2 minutes, stirring occasionally, until tender.

2. Mix onion, bread, cheese and chicken; spoon into casseroles. Beat remaining ingredients with hand beater until blended; pour over bread mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.

3. Heat oven to 325°F. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Nutrition Information:

1 Serving: Calories 200 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 460 mg; Total Carbohydrate 27 g (Dietary Fiber 3 g); Protein 22 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 0%; Calcium 50 %; Iron 12 %
Exchanges: 2 Starch; 2 Very Lean Meat 
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker

ABSOLUTELY ULTIMATE POTATO SOUP

"Potatoes, celery, onion and garlic are sauteed in bacon drippings in this tarragon and cilantro scented soup which is thickened with heavy cream." This is from the Allrecipes "Tried & True Favorites" cookbook, which I am delighted to own. It has like a gazillion calories so save this for when you will have soup as a meal (or when you are in a devil-may-care mood!).

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Makes 8 servings

Ingredients:
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover 
potatoes 3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste 

Directions:
1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease. 

2. In the bacon grease remaining in the pan, saute the celery and onion until onion begins to turn clear. Add the garlic, and continue cooking for 1 to 2 minutes. Add the cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender. 

3. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste. 


ANGEL CHICKEN PASTA

Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Yields: 6 servings 

"Bake chicken breasts in a delectably rich sauce made of butter, dry Italian salad dressing mix, wine, golden mushroom soup and cream cheese with chives. Serve over angel hair pasta for a dish that is fit for your most elegant dinner parties." This is another recipe from the Allrecipes "Tried & True Favorites" cookbook I own.

INGREDIENTS:
6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta 

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). 

2. In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over. 

3. Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.


WALNUT BARS

1 2/3 cups graham cracker crumbs
1 1/2 cups coarsely chopped walnuts
1 (14 ounce) can sweetened condensed milk
1/4 cup flaked coconut, optional

Preheat oven to 350.

Place graham cracker crumbs and walnuts in bowl.

Slowly add condensed milk, coconut and pinch of salt. (Mixture will be very thick.)

Pack into greased 9-inch square pan and press mixture down with back of spoon.

Bake for 35 minutes and cut into squares when cool.

Source: Best 1001 Short, Easy Recipes

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