A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We have a really big issue today. Once I started choosing recipes to share, I got carried away. Not many folks will complain about too many recipes, right? I do hope you enjoy it.

We have had some gorgeous weather this past week, friends. I have been worried about those of you affected by the rain and bad-weather systems in the northwestern US. We had just enough rain to make the lawn services a little more money before the BIG BUCKS season for them ends, but it has been wonderful. Our temperatures dipped way low on Thursday and Friday, but we are smooth sailing for another week or so. I hope your weather is good. If it's not, may it get better. In Texas, when ours is bad, we wait a couple of minutes... it'll change.

Lately I have mentioned (and probably will again throughout the season) that using the links found in issues for shopping is greatly appreciated. I do not want to make anyone feel obligated. However, since you are going to be shopping, why not help a2z out at the same time? FYI: Amazon has enabled me to have a store (it's called 'aStore') to help with publishing expenses. Between now and the end of the year, they are offering a bonus to me for orders made through the A to Z Recipes aStore. I have hand-selected quite a few items that are great for gifts (or "Merry-Christmas-To-Me" for yourself!). Amazon offers great prices, speedy delivery, NO TAXES, and FREE Super Saver Shipping on orders over $25 (most items are eligible). I hope you will at least take a look. You don't have to buy anything, but since I went through the trouble, why not take a look-see? It may give you some ideas on gifting, whether or not you buy. Fair enough? (Here is the actual link, just in case the embedded ones don't work on your computer: http://astore.amazon.com/atozreci-20.) Thanks in advance. 

Before you know it, November will be gone and our current monthly theme of Holiday Cooking will close. Don't wait until the last minute to submit those special recipes for sharing. Visit the Monthly Theme section to read all about it and how to make sure yours are suitable for posting. Don't forget! You should use the email link provided as it keeps the recipes organized and helps when it is time for me to prepare the big issue (to be posted December 3rd). Thanks in advance.

Since you came here for recipes, let's get on with them. I've thrown in just enough extras to make you think and laugh. Just what the doctor ordered. My thanks to the following for their help in today's issue:

Fancy, Aurora, NE
Pat, Auburn, WA
Treva, Eastern TN
Rusty, FL
Charlie, Mobile, AL
Pat, Minden, NV
Larry Holmes, Ontario, Canada
Angelique, TX
Ann, Montreal, Quebec, Canada
Brenda, AL
Nancy, NM
Carol, NY
Barbara, Chula Vista, CA
Luanne, FL
Johnny, LA
Robyn, Auckland, New Zealand
Leasa, IA
Jean, Syracuse, NY

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/

National Georgia Pecan Month
(with all due respect - National Texas Pecan comes in April)

The rich, nutty taste of Georgia Pecans can enhance the flavor of any dish. But more than just a savory sensation, pecans provide essential nutrients like oleic acid, which can help lower "bad" LDL cholesterol levels. Pecans are also rich in vitamin E, thiamin, magnesium, and copper, and are a good source of fiber.

There are over 500 varieties of pecans, of which only three are common. Aside from bearing this prized fruit, pecan trees, a member of the hickory family, are prized for their lumber because they make beautiful furniture, flooring and paneling.

"The Way We Affect Others"

Shared by Pat, Auburn, WA

We may not always realize that everything we do, 
affects not only our lives, but touches others too. 
A single happy smile can always brighten up the day, 
for anyone who happens to be passing by your way. 
And a little bit of thoughtfulness that shows someone you care, 
creates a ray of sunshine for both of you to share. 
Yes, every time you offer someone a helping hand, 
every time you show a friend you understand. 
Every time you have a kind and gentle word to give, 
you help someone to find beauty in this precious life we live. 
For happiness brings happiness and loving ways bring love, 
and giving is the treasure, that contentment is made of. 

~Author Unknown~

Shared by Treva, Eastern TN

Found this bit of trivia about cookies. Since it is getting that time of the year to make them and give for gifts, thought you might find this an interesting read.


All About Cookies

A cookie a small usually sweet portable snack. Every country has is own traditional version. The concept can be traced back to Persia in the 7th century AD.

The main ingredient, sugar, was discovered in Southeast Asia. As early as 510BC soldiers of the Emperor Darius discovered sugar cane growing near the river Indus. The potential of the reed was not realized. It was not until the time of Alexander the Great that sugar cane was introduced to countries around the Mediterranean.

As people began to journey around the world it became important to carry food that would not spoil. Ships biscuit or hardtack filled the bill. It was similar to today’s cracker, but very hard. It could last for months under the right conditions.

In the 16th and 17th centuries recipes were created by bakery guilds. A recipe book for the housewife appeared in 1596. It included a recipe for cookies known as Fine Cakes. Made from egg yolks, spices, sugar and flour they were baked on sheets of parchment.

In 1796 Amelia Simmons wrote a book of American cookery that included recipes for cookies. The book had a section called Christmas Cookery that gave instructions for cooking shaped cookies that could be stored for up to six months.

The modern cookie arrived in America with emigrants from England, Scotland and Holland.

The sale of cookies has been used to raise funds for charitable causes. An example of this is the American Girl Scout Cookie. For more than 80 years girl scouts have sold boxes of cookies.

In Australia the Anzac Biscuit, an army biscuit is sold each year on April 25th when the country commemorates Anzac Day. During the First World War the recipe was used to make biscuits for soldiers serving in Europe. The biscuits took two months to arrive by sea and arrived in Gallipoli on April 25th 1915.

Peanut Butter Cookies came into being in 1916 as the result of research carried out by George Washington Carver. He was looking for an alternative crop to the cotton that had been destroyed by the boll weevil. He found many uses for peanuts and discovered their nutritional value.

Fortune Cookies traditionally celebrate Chinese festivals such as harvest and New Year. Messages were first included in the folded cookies back in the 13th and 14th centuries to send secret information that could be passed to patriots without the enemy Mongols finding out.

Chocolate chip cookies date from 1937 in Massachusetts. They were known as Toll House Cookies because the creator ran a restaurant on the premises of what had once been a toll house on the Boston to New Bedford highway.

In 2005 the cookie became a religious/political item. In Denmark a traditional Christmas cookie is known as a Jewish cookie. The country’s Muslims refused to eat them. The manufacturer was worried about a drop in sales. The cookies are not kosher and very few Jews eat them. A change in name was considered.

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
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6th Nancy S. in Elma, Washington
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11th Sandy M. in Benzonia, Michigan
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15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
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Homeless Woman

Shared by Rusty, FL

A woman was walking down the street when she was accosted by a particularly dirty and shabby-looking homeless woman who asked her for a couple of dollars for dinner.

The woman took out her bill fold, extracted ten dollars, and asked, "If I give you this money, will you buy some wine with it instead of dinner?"

"No, I had to stop drinking years ago," the homeless woman replied.

"Will you use it to go shopping instead of buying food?" the woman asked.

"No," I don't waste time shopping, the homeless woman said. "I need to spend all my time trying to stay alive."

"Will you spend this on a beauty salon instead of food?" the woman asked.

"Are you NUTS?" replied the homeless woman. "I haven't had my hair done in 20 years!"

"Well," said the woman, "I'm not going to give you the money. Instead, I'm going to take you out for dinner with my hubby and myself tonight."

The homeless woman was astounded. "Won't your husband be furious with you for doing that? I know I'm dirty, and I probably smell pretty disgusting."

The woman replied, "That's okay. It's important for him to see what a woman looks like after she has given up shopping, hair appointments, and wine."

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!

SWEET POTATO CASSEROLE

~Submitted by Maggie, TX

This is on my table every year that I have been able to cook a big dinner on Thanksgiving day.

4 1/2 cups cooked and mashed sweet potatoes (I use 2 1-lb cans when time is short)
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans 

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. 

2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. 

3. Bake for 25 minutes in the preheated oven, or until golden brown.

Serves 8

DEEP-DISH TURKEY PIE

~Submitted by Charlie, Mobile, AL

Prep Time: 20 min
Start to Finish: 1 hr 20 min 

Here's the perfect comfort-food dinner on a cold winter night. It's a great way to use up the leftover holiday turkey, too.

Ingredients:
2 tablespoons butter or margarine
1/4 cup chopped celery
1/4 cup chopped onion (1/2 medium)
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked turkey or chicken
1 bag (1 lb) Green Giant Select® frozen broccoli, carrots and cauliflower, thawed, drained*
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Preparation Directions: 
1 . Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.

2 . Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.

3 . Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.

4 . Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.

6 servings

* A bag (frozen) or can of mixed vegetables substitute well 

Source: Pillsbury.com


CHEESY FRANK AND POTATO CASSEROLE

~Submitted by Pat, Minden, NV

1 pkg. Betty Crocker Seasoned Skillets Hash Brown potatoes
1 1/2 cups boiling water
1 pound wieners, cut in 1-inch pieces
1 tablespoon finely chopped onion or 1 teaspoon instant minced onion
1 teaspoon salt
1/4 teaspoon garlic powder 
1/4 teaspoon blue cheese salad dressing mix, if desired
2 cups cream-style cottage cheese
1 cup dairy sour cream
1/2 cup (2oz.) shredded Cheddar or American cheese
paprika

Preheat oven to 350 degrees. In ungreased 2-quart casserole, combine first 2 ingredients; stir well. Cover; let stand 10 minutes. Add remaining ingredients except cheese and paprika; mix well. Bake, covered 40 to 50 minutes or until potatoes are tender. Remove from oven. Sprinkle with cheese and paprika. Bake, uncovered, 5 to 10 minutes or until cheese melts. Refrigerate any leftovers.


PUMPKIN MASCARPONE PIE

~Submitted by Larry Holmes, Ontario, Canada

For "Cheesy" Carol in NY

1 9-inch pie shell, unbaked
1 tub (16 ounces) mascarpone cheese
? cup brown sugar
1 can (14 ounces) pumpkin puree
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch ground cloves
2 large eggs

Nut Brittle Garnish:
1/4 cup granulated sugar
1/4 cup pecan halves
2 tablespoons hulled pumpkin seeds
whipped cream, if desired

Filling:
In a large bowl combine mascarpone and brown sugar; beat with an electric mixer until well blended. Add pumpkin, vanilla, spices and eggs; mix until smooth. Pour into prepared pie shell. Bake for 40 minutes or until set. Refrigerate overnight or at least 3 hours before serving.

Nut Brittle: 
Place granulated sugar in a small skillet. Cook on medium heat until sugar dissolves; add pecans and pumpkin seeds then stir. Cook for approximately 5 minutes, stirring continually, remove from heat and pour onto greased cookie sheet or cooking parchment. Allow to cool; crumble into pieces and place on pie before serving. Garnish with whipped cream if desired.

Makes approximately 8 – 12 servings.

Source: “Melt”, Arla Foods, Inc. (Tre Stelle Cheese)


SWANSON'S SAUSAGE APPLE STUFFING

~Submitted by Angelique, TX 

1 3/4 cup Swanson Chicken broth
Generous dash ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
1/2 red apple, chopped
1/2 green apple, chopped
1/2 lb. bulk pork sausage, cooked and crumbled
2 cups Pepperidge Farm Cubed Herb Seasoned Stuffing
2 cups Pepperidge Farm Corn Bread stuffing

Heat broth, pepper, celery, onion and apples in 3 quart pan over medium high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender. Add sausage and stuffing and stir lightly to coat. For an interesting twist, Omit apples. Add 1/2 cup chili powder. Use 1/2 lb. smoked chorizo sausage, casing removed and cut into 1/2" pieces for the pork sausage. 

Makes 5 cups

Source: Swanson


GOURMET GOLDEN SQUASH

~Submitted by Treva, Eastern TN

Yield: Makes about 3 cups (6 Servings)

- 2 pounds winter squash, peeled and cubed,
or two 10-ounce packages thawed frozen winter squash
- 1/2 cup finely chopped onion
- 1 tablespoon margarine
- 1/2 cup light sour cream
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Pinch of ground nutmeg

Cook fresh squash in a pot of boiling water until tender. Drain well and mash or put through a food mill. If you use thawed frozen mashed squash, cook according to the package instructions.

Preheat the oven to 400 degrees F. Prepare a 1-quart casserole with non-stick pan spray.

In a small skillet, saute the onion in margarine until tender, about 5 minutes. Add the squash, sour cream, salt, and pepper; mix well. Turn into the prepared casserole and sprinkle with nutmeg.

Bake, uncovered, 35 to 45 minutes. Serve hot.

Nutritional Information Per Serving: (About 1/2 cup) Calories: 76, Fat: 4 g, Cholesterol: 7 mg, Sodium: 422 mg, Carbohydrate: 11 g, Dietary Fiber: 3 g, Protein: 1 g - Diabetic Exchanges: 1/2 Starch, 1/2 Fat

Source: The New Family Cookbook for People with Diabetes


SPINACH GRATIN

~Submitted by Ann, Montreal, Quebec, Canada

4T unsalted butter
4C chopped yellow onions (2 large)
1/4 cup flour
1/4 tsp nutmeg
1 Cup heavy cream
2 Cups milk
3 lbs frozen chopped spinach, defrosted 5, 10oz packages
1 cup parmesan cheese
1T kosher salt
1/2 tsp pepper
1/2 Cup gruyere cheese

Preheat oven to 425 degrees.

Melt butter in a heavy bottom skillet over medium heat. Add onion and saute until transparent about 15 minutes, add flour, nutmeg and cook stirring for 2 more minutes. Now add cream and milk and cook until thickened. Squeeze water out of spinach and add to sauce with 1/2 cup parmesan. Season with salt and pepper. Transfer spinach to baking dish and sprinkle with remaining parmesan and gruyere. Bake 20 mins or until bubbly - Serve immediately.

Source: Barefoot Contessa Parties Cookbook


NO BAKE PEANUT BUTTER PIE

~Submitted by Brenda, AL

If you like peanut butter you will love this pie. I like to keep mine in the freezer and cut a piece and let sit out for a few minutes then eat!!

8 oz pkg cream cheese, let sit out until soft
2 cups confectioners sugar
1 cup peanut butter ( I like smooth) can use chunky
1 cup milk
16 oz frozen whipped topping, thawed
2- 9 inch graham cracker pie crust (chocolate or plain)

Beat cream cheese and sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into pie crusts. Cover, freeze until firm.


CHICKEN LIVER PATE

~Submitted by Nancy, NM

1/4 Lb. Butter (not margarine)
1 onion, minced
1 lb. Chicken livers
4 TB brandy
1 tsp dry mustard
1/4 Tsp mace
1/4 Tsp powdered cloves
1/2 tsp freshly ground black pepper
Pinch of cayenne pepper
Salt to taste 

Melt the butter in a skillet. Add the onions and saut? until soft. Stir in the livers and cook 2-3 minutes over medium-high heat, stirring, until they are just cooked but still rosy inside. Puree the onions and livers in a food processor or blender. Over medium heat, pour the brandy into the skillet and scrape up the bits remaining from the bottom of the pan. Add to the liver mixture, along with the remaining ingredients and blend until smooth. Pack into a mold and refrigerate until chilled and set. Serve unmolded with thin toasts or crackers.

Makes 3 cups.


CHEESY SWEET AND SAVORY SPUDS

~Submitted by Angelique, TX 

The title of this dish is a perfect description. These tasty mashed potatoes are creamy, cheesy, and just a little sweet.

6 Yukon Gold potatoes, peeled and cubed
2 sweet potatoes, peeled and cubed
2 T. butter
1/2 cup heavy cream
1 T. chicken bouillon granules
1 2/3 T. brown sugar
2 t. black pepper
2 cups shredded Monterey Jack cheese

Place the potatoes and sweet potatoes in a large pot with enough water to cover. Bring to a boil. Cook about 15 minutes, until tender but firm. Remove from the heat. Drain. Preheat the broiler. IN a large bowl, mash the potatoes. Gradually mix in the butter, heavy cream, chicken bouillon, brown sugar and pepper. Transfer the mixture to a baking dish and top with cheese. Broil uncovered for 10 minutes or until the cheese is melted and lightly browned. 

Serves 8

Source: AllRecipes


GREEN BEAN BUNCHES

~Submitted by Treva, Eastern TN

1 pound fresh green beans 
1 bunch green onions, cut into strips 
2 tablespoons House Seasoning (recipe follows) 
2 cups all-purpose flour 
1 cup buttermilk 
Oil, for frying 

Bundle about 5 green beans by tying in the center with a green onion strip. Combine house seasoning and flour. Dip green beans in buttermilk and roll into flour mixture. In a deep frying pan or Dutch oven, fry in hot oil until golden brown. Drain on paper towels. 

House Seasoning: 
1 cup salt 
1/4 cup black pepper 
1/4 cup garlic powder 

Mix ingredients together and store in an airtight container for up to 6 months.


SALMON FILLETS OVER COUSCOUS

~Submitted by Carol, NY

I saw one of Paula Deen's sons, Bobbie, make this last week, on her show. I think it is eve better than my own grilled salmon. It must be, as I have been eating it when I come home from work in the morning and again, in the evening for "supper".....I have changed a few things, to make it even better!!

4 4-oz salmon fillets
Lemon-Pepper Marinade (I use Lawry's or the store brand)
lime juice
salt and pepper

Marinate the salmon fillets in the Lemon-Pepper Marinade for 30 minutes to one hour. Drizzle olive oil in a glass baking dish and place the salmon in it, skin side down. Discard the marinade. Sprinkle with the juice of one lime. (I used bottled Real Lime.) Sprinkle with salt and pepper to taste. Cover with aluminum foil and bake in a preheated oven, at 350°, for 25 - 30 minutes.

The Couscous

2 1/4 c. chicken broth
1/2 tsp salt (optional)
2 tsp butter, margarine or olive oil
10 oz couscous
1 cup diced tomatoes
1 cup crumbled feta cheese
1/2 cup green onions, sliced

Bring chicken stock and butter to a boil in a saucepan. Stir in couscous. Add diced tomatoes, feta cheese, and green onions, stir. Remove from the heat and cover. Let stand for 5 minutes. Fluff with a fork and serve the salmon on a bed of couscous.


PINEAPPLE CRANBERRY RELISH

~Submitted by Barbara, Chula Vista, CA

1 (1 pound 4 ounce) can pineapple chunks
1/2 cup syrup from pineapple
1/4 cup sugar
3 thin lemon slices
3 thin orange slices
1 stick of cinnamon
1 cup of fresh cranberries

Drain pineapple chunks and reserve. Pour syrup into small saucepan. Add sugar, lemon and orange slices, and cinnamon. Bring to simmer and cook 5 minutes. Add cranberries and simmer until they begin to burst. Stir in drained pineapple chunks. Serve warm or cold.

Makes about 2 1/2 cups.

We enjoy this with ham or poultry.


HARVARD BEETS

~Submitted by Luanne, FL

2 cans (15-oz. can) beets (I dice them )
1/4 cup sugar 
1 tablespoon cornstarch 
1/4 teaspoon salt 
2 tablespoons cider vinegar 
1/4 cup beet liquid 
1 tablespoon butter 

In a small bowl drain beets, reserving 1/4 cup beet liquid. Set aside.

Combine sugar, cornstarch and salt; set aside.

Heat cider vinegar and beet liquid on medium-high in a small pan. Add sugar mixture; stir to dissolve. Cook, stirring continuously until mixture thickens. Add beets and butter. 

Heat thoroughly. Serve hot.


FRIED CABBAGE

~Submitted by Angelique, TX 

3 slices bacon, chopped
1/4 cup chopped onion
6 cups cabbage, cut into thin wedges
2 T. water
1 pinch white sugar
Salt and pepper to taste
1 T. cider vinegar

Place the bacon in a large deep skillet. Cook over medium high heat until evenly brown. Remove the bacon and set aside. Cook the onion in the hot bacon grease until tender. Add the cabbage and stir in water, sugar, salt and pepper. Cook until the cabbage wilts, about 15 minutes. Stir in the bacon. Splash with the vinegar before serving.

This is absolutely wonderful. After saut?ing, I cooked it, covered, for 20 to 30 minutes and used a splash of balsamic vinegar. I didn't have cider. I NEVER liked cabbage before, but this recipe is incredible.

Serves 6

Source: AllRecipes


CROCKPOT PARTY MIX

~Submitted by Treva, Eastern TN

2 cups cheerios cereal
3 cups rice chex cereal
2 cups bite size shredded wheat cereal
1 cup peanuts or pecans or cashews or mixed nuts
1 cup thin pretzel sticks
1/2 cup butter or margarine; melted
4 Tbsp. Worcestershire sauce
1 dash hot pepper sauce
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. onion powder

Combine cereals, nuts, and pretzels in crockpot. Mix melted butter with all remaining ingredients; pour over cereal mixture in crockpot and toss lightly to coat. DO NOT COVER CROCK-POT. Cook on High setting for 2 hours, stirring well every 30 minutes; then turn to Low setting for 2-6 hours. Store in airtight container. 

Makes about 10 cups.

Recipe Notes: Generic cereals work fine, also.


INCREDIBLE FUDGE

~Submitted by Brenda, AL

Hi all... Brenda from Alabama. Each Christmas (it is a little early) I make candy to give as gifts and found this one this past year.

2 pounds semi sweet chocolate, chopped
1 pint ice cream, slightly thawed (whatever flavor but vanilla)
1 cup chopped pecans

Line a 8 or 9 inch square dish with foil and butter the foil.

Place chopped chocolate in medium glass microwave safe bowl. Microwave on high for 1min 45 sec. Stir then add ice cream and beat until smooth. Stir in nuts. Put in dish. Refrigerate until firm, cut into squares. Makes about 64 pieces. Very rich so you want tiny pieces..


TRACEY PHILEN'S CARAMEL CAKE

~Submitted by Johnny, LA

1 box Duncan Hines caramel Cake Mix
1 can Eagle Brand Milk
1 jar Caramel Ice cream topping
1 container cool whip
1 pkg. Heath candy pieces (found on the baking aisle)

Follow directions for cake mix.

When you take the cake out of the oven, poke holes in it with a wooden spoon handle. Pour eagle Brand Milk on top of the cake; make sure you cover it entirely. Let cool completely. 

Once cool, pour the caramel topping over it.

Spread a layer of Cool whip on top of caramel topping and top it off with a layer of Heath candy pieces.

It is really delicious and full of calories. ENJOY!!! 

NOTE: You may want to microwave the caramel topping to make it easier to pour.


GHIRARDELLI ULTIMATE CHOCOLATE COOKIES

~Submitted by Angelique, TX 

1 bag Ghirardelli 60% cacao bittersweet chocolate chips
6 T. unsalted butter (3/4 stick)
3 eggs
1 cup sugar
1/3 cup flour
1/3 t. baking powder
1 bag (12 oz) Ghirardelli Semisweet chocolate chips
1 cup chopped walnuts (4 oz)

In a double boiler over hot water, melt the bittersweet chocolate chips and butter. In a large bowl with electric mixer, beat eggs and sugar until thick. Stir in chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semisweet chocolate chips and walnuts. On a sheet of plastic wrap, form dough into two logs, each 2" in diameter and about 8" long. Wrap lightly, refrigerate at least 1 hour or until firm. Dough can also be frozen; thaw in refrigerator before proceeding with recipe. Preheat oven to 375. Unwrap dough. With sharp knife, cut into 3/4" slices. Place slices 1 1/2" apart on greased or parchment lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is stiff soft. Cool on baking sheet. Enjoy the moment of timeless pleasure.

Makes 2 dozen cookies.

Source: Martha Stewart


CALZONE

~Submitted by Treva, Eastern TN

Servings: 4
Preparation Time: 45 Minutes
Cooking Time: 35 Minutes 

2 & 1/2 cups unbleached white flour 
1 cup warm water 
1 ounce fresh yeast 
1 pinch salt 
1/4 cup olive oil 
3/4 pound mortadella sausage 
2 whole red bell peppers 
2 whole yellow bell peppers 
3 whole medium onions 
4 tablespoons olive oil 
2 ounces black olives 
Salt and pepper to taste 

Prepare the dough:
Place the warm water in a bowl and sprinkle the yeast over it. Stir to dissolve and let stand for 5 minutes. Add the olive oil. You can now prepare the dough either by hand, with a heavy-duty electric mixer with a dough hook, or with a food processor.

By hand:
Mix the flour and salt together in a large bowl or on a work surface. Add the yeast mixture and mix until well-blended. Turn the dough out onto a lightly floured board. Knead it until it is smooth and elastic, adding more flour or water as necessary to achieve this.

By heavy-duty electric mixer:
Place the flour and salt in the bowl and mix on low speed. While mixing, add the yeast mixture and mix until the dough forms a smooth and elastic mass. Add more flour or water, as needed, to achieve this.

By food processor:
Place the flour and salt in a food processor and mix. While the machine is running, add the yeast mixture and process the dough until it is smooth. Add more flour or water, as needed, to achieve this.

Continue with making the dough:
Shape the dough into a ball. Place it in an oiled bowl, turning the dough to coat it. Cover it with plastic wrap and let it double in size, about 1 hour. Punch the dough down and divide it into four equal pieces. Roll each dough ball into a 10 inch cm circle. Let them rest, covered with a kitchen towel, for 30 minutes.

While the dough is rising, prepare the filling:
Chop the mortadella into small cubes. Halve, core, and dice the bell peppers. Peel and finely chop the onions. Heat the olive oil in a skillet over medium heat. Cook the peppers for 5 minutes and then add the onions. Lower the heat and continue to cook for 10 minutes. Pit the olives and stir them in with the sausage and cook for another 5 minutes. Season, to taste, with salt and pepper. Let the mixture cool before handling it.

Preheat the oven to 450 degrees F. 230 degrees C.

Place the filling on one half of the pizza round. Fold the other half over, making a half-moon shape. Press the edges with moistened fingers to seal. Grease a large baking sheet. Arrange the calzone on the sheet. Bake, on the lowest rack, for 20-25 minutes, or until they are golden brown and puffy. Let them cool on a wire rack for 10 minutes before serving.


CHOCOLATE DELIGHT

~Submitted by Robyn, Auckland, New Zealand

Makes about 24 

395g can sweetened condensed milk
1 cup self-raising flour, sifted
125g butter, melted
1/2 cup brown sugar, firmly packed
1/2 cup desiccated coconut
2 tablespoons cocoa
250g dark chocolate, chopped
icing sugar for dusting

Preheat oven to moderate, 180?C. Grease a 20 x30cm slice pan and line base and sides with baking paper.

In a large bowl combine condensed milk, flour, butter, sugar, coconut and cocoa. Using an electric mixer, beat for 2-3 minutes until well combined.

Pour mixture into prepared pan and sprinkle chocolate over. Bake for 35-40 minutes or until firm.

Cool in pan for 15 minutes before turning onto a wire rack to cool completely. Cut into squares.

Serve dusted with icing sugar.


BEST EVER CHEESE BALL

~Submitted by Leasa, IA

(This is the recipe I used when I had to do a demo speech for culinary school. Yeah, I got an "A")

12 oz shredded cheddar
12 oz shredded pepper jack cheese
16 oz cream cheese, softened
pinch of hot pepper flakes (I used more, I like the hot)
dash Louisiana hot sauce (I used more here too)
green onions, tops only, sliced thin
paprika

Mix everything BUT paprika BY HAND in large bowl until completely combined. Shape into 1 large or 2 small ball. Sprinkle paprika all over outside of cheese ball. Wrap in wax paper and keep chilled. Take out 30 mins before serving to soften. Serve with Club crackers. Tastes best if made the day before!

Notes: You have to squeeze and shape by hand to mix properly. It's a little messy, but soooo good and soooo fun. You can spray hands lightly with Pam before mixing. For easier mixing, let all cheese come to room temperature.


LEMON PUDDING COOKIES

~Submitted by Angelique, TX 

1 cup buttermilk baking mix
1 pkg. instant lemon pudding mix (3 oz)
1 egg
1/4 cup vegetable oil
1/3 cup sugar for decoration

Preheat oven to 350. Grease 2 large cookie sheets. Combine the baking mix, pudding mix, egg, and oil in a large bowl until a dough forms. Roll the dough into 1" balls. Place balls 2" apart on the cookie sheet. Dip a flat bottomed glass or cookie press into sugar. Press onto the dough balls and flatten into 1/4" thick cookies. Bake until just golden brown on the edges, 8 to 10 minutes. Transfer the cookies to racks and let cool completely. 

Servings: 18

Source: AllRecipes


HAMBURGER CASSEROLE

~Submitted by Treva, Eastern TN

Serving: Serves: 8
Cook Time: 25 minutes
Total Time: 25 minutes

1 pound ground beef
1 cup water
1 small can tomato paste
1/2 cup shredded cheddar cheese
1 package Sloppy Joe seasoning mix
1 package elbow macaroni
1 large can whole kernel corn
1 small onion, chopped
1 bell pepper, chopped
salt and pepper

Brown ground beef. Pour off the drippings. Add the water, tomato paste, cheese and seasoning mix to the meat. Let simmer on stove until all is cooked well. Stir occasionally.

In another pot, boil macaroni according to package instructions. Drain well in a colander and mix with the simmering beef mixture. Add corn, onion, bell pepper, stirring well. Salt and pepper to taste.

Serve with salad and bread.


SLOW COOKER SPLIT PEA SAUSAGE SOUP

~Submitted by Jean, Syracuse, NY

Prep Time: approx. 20 Minutes. 
Cook Time: approx. 5 Hours.
Ready in: approx. 5 Hours 20 Minutes.
Makes 8 servings. 

1 pound dried split peas

10 cups water
1 pound smoked sausage of 
your choice, sliced
5 cubes chicken bouillon
1 1/2 cups chopped carrot 

1 cup chopped celery
2 potatoes, peeled and chopped
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 bay leaves
1 onion, chopped

Directions
1 In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.

2 Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

Note:
If you do not have a slow cooker, combine all ingredients in a large pot. Simmer over low heat for 2 to 3 hours, stirring often.


VANILLA EXTRACT

~Submitted by Larry Holmes, Ontario, Canada

Real vanilla extract, as opposed to the vanilla-flavored imitation variety, is expensive. But although you can pass off the imitation in some cases, most recipes are just not the same without the real thing. Here’s a way to make your own vanilla extract at home. As you use it add more vodka,; the original beans will keep adding flavor for several months, and hour bottle of vanilla will always stay full. Then you can fish out the old beans and add new ones. Note that you can also make the extract with brandy or cognac, which will add their own special flavor to your recipes.

6 vanilla beans, chopped
1 bottle ( a fifth or 750 ml) of vodka or plain grain alcohol

Combine chopped vanilla beans with vodka in a 1 quart jar. Store jar in a dark, cool place for at least 2 weeks. Use vanilla extra as you would the store-bought variety.

APPLE, PEAR AND CRANBERRY SALAD

~Submitted by Larry Holmes, Ontario, Canada

2 navel oranges
3 large Granny Smith apples, peeled, cored and cut into 1/2-inch pieces
3 large Bosc pears, peeled, cored and cut into 1/2–inch pieces
1 cup sun-dried cranberries
1 tablespoon fresh lemon juice
mint leaves for garnish

Grate 1 tablespoon of orange peel from 1 of the oranges; set aside. Peel, section and cut both oranges into 1/2-inch pieces. Combine the oranges with the apples, pears, cranberries, lemon juice and reserve orange zest. Toss well. Divide among 8 dessert dishes. Garnish with some mint leaves.

Serves 8

Per serving: 138 calories; 1 g protein; 37 g carbohydrates; 0 g fat; 0 mg cholesterol; 1 mg sodium


CAJUN PORK CHOP

~Submitted by Maggie, TX

If you like "the other white meat," here's a spiced-up version of the ol' favorite, pork chops. Makes one serving.

Ingredients:
4 oz. lean, boneless pork chop
1/4 tsp. cumin
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/4 tsp. oregano
1/4 tsp. paprika
1/3 Tbsp. olive oil

Directions:
Rinse pork and pat dry. In a small bowl, combine spices; rub the mixture on both sides of the pork chop. Heat oil in a nonstick skillet over medium high heat. Cook the chop about 4 to 5 minutes per side until done. Serve.

Makes one serving.
Nutritional values per serving: calories 170; total fat 6g; saturated fat 2g; cholesterol 60mg; sodium 55mg; total carbohydrate 1g; dietary fiber 1g; sugars 0g; protein 25g.

Source: Slim-Fast pamphlet


ACORN SQUASH WITH SPICED APPLESAUCE AND MAPLE DRIZZLE

~Submitted by Maggie, TX

1 acorn squash (about 1 1/2 pounds), deseeded and cut into 6 wedges 
1 tablespoon unsalted butter, melted 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
3/4 cup unsweetened applesauce 
2 teaspoons unsalted butter 
1/8 teaspoon ground cinnamon 
1 tablespoon Atkins Sugar Free Pancake Syrup, warmed 

Preheat oven to 375F. Line a sheetpan with aluminum foil. Brush squash with butter and sprinkle with salt and pepper. Place on pan and bake until squash is fork tender, about 20 minutes. 

In a small pot heat the applesauce, about 3 minutes. Stir in butter and cinnamon and cook 30 seconds more. 

Serve squash with a dollop of applesauce and a drizzle of syrup. 

Serves 6.
Calories: 76
Fat: 3 grams
Protein: 1 grams
Carbohydrates: 12 grams
Fiber: 1 grams
Net Carbs: 11 grams

Source: Atkins diet leaflet


BANANA ROLL TREAT

~Submitted by Maggie, TX

If you prepare this treat ahead of time, you'll be in for a sweet surprise in the morning before you roll out the door for work!

1 medium banana
1 Tbsp. wheat germ
1 1/2 tsp. honey
1 tsp. pumpkin pie spice
1 1/4 Tbsp. low-sodium peanut butter
1 oz. barley nugget cereal (Grape Nuts or similar)

Mix the cereal, wheat germ and pumpkin pie spice in shallow dish. Smear peanut butter and honey on banana. Roll banana in the cereal mix to coat. Refrigerate or eat immediately!

Nutritional values per serving: 393 calories; 14g fat (2g sat.), 0mg cholesterol, 271mg sodium, 65g carbohydrate; 8g dietary fiber, 29g sugars and 12g protein.

Source: eDiets Heart Smart Program

PUMPKIN PECAN PUDDING

~Submitted by Jean, Syracuse, NY

Ingredients:
16-ounce can solid pack pumpkin
12-ounce can evaporated fat-free milk
1/3 c packed brown sugar
2 large eggs
1 to 2 tsp pumpkin pie spice
dry sugar substitute equal to 1/4 c sugar
1/2 tsp salt
1 tsp vanilla extract
1/2 c chopped pecans

Directions:
Place pumpkin, milk (add enough water to it to equal 1 1/2 cups, if necessary), brown sugar, eggs, pumpkin pie spice, dry sugar substitute, salt, and vanilla in a mixer bowl and mix at medium speed until smooth and creamy. Pour into an 8-inch square baking pan that has been sprayed with cooking spray or greased with margarine. Sprinkle pecans evenly over top of pudding. Bake at 325 degrees (300 degrees if you are using a glass baking dish) for about 1 hour, or until a knife comes out clean from the center of the pudding. Cool to room temperature. Cut three by four.

Makes 12 Servings.
Dietary Exchanges: 1 Starch and 1 Fat or 1 Carbohydrate choice
Sugar per serving: 1.3 tsp or 5 grams

Low Cholesterol Diets: Omit eggs. Use 1/2 cup egg whites or liquid egg substitute
Low Sodium Diets: Omit Salt.

Nutrients Per Serving:
105 Calories
4 g Fat
14 g Carbohydrate
142 mg Sodium
4 g Protein
47 mg Cholesterol


20 MINUTE GARLIC ROSEMARY CHICKEN AND BROWN RICE DINNER

~Submitted by Angelique, TX

Ingredients: 
1/2 tbl oil 
2 sm boneless skinless chicken breast halves (abt 1 lb total) 
3/8 tsp garlic powder divided 
3/8 tsp dried rosemary leaves crushed, divided 
1/2 can 33% less sodium chicken broth - (10 1/2 oz)
1/6 cup water 
1 cup uncooked Minute brown rice 

Method:
Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 teaspoon each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.

Add broth and water to skillet; stir. Bring to boil.

Stir in rice and remaining 1/2 teaspoon each garlic powder and rosemary.

Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat.

Let stand 5 minutes.

This recipe yields 2 servings.
Calories 202
Calories from Fat 50 (24%) 
Amount Per Serving %DV 
Total Fat 5.6g 8% 
Saturated Fat 1.0g 5% 
Polyunsat. Fat 2.4g 
Monounsat. Fat 1.6g 
Trans Fat 0.0g 
Cholesterol 68mg 22% 
Sodium 100mg 4% 
Potassium 394mg 11% 
Total Carbohydrate 7.3g 2% 
Dietary Fiber 0.6g 2% 
Sugars 0.2g 
Protein 29.4g 58% 

Source: fooddownunder


BAKED SPINACH

~Submitted by Jean, Syracuse, NY

2 eggs, beaten 
1 tablespoon flour 
1/4 teaspoon salt 
1/8 teaspoon black pepper, freshly ground 
1 clove garlic, minced 
1/2 teaspoon nutmeg, ground 
1 tablespoon lemon juice, fresh 
2 10-ounce packages frozen leaf spinach, defrosted, chopped 
1/2 teaspoon olive oil 

1. Preheat oven to 350?F.

2. Beat eggs and add flour, salt, pepper, garlic, nutmeg, and lemon juice. Beat well. Add spinach and mix.

3. Oil 1-quart casserole with olive oil. Pour mixture in and bake for 20-25 minutes.

Makes 5 servings
Food exchanges per 1/2-cup serving: 1 VEGETABLE, 1/2 FAT

Source: This recipe is an adaptation of one I found in The Art of Cooking for the Diabetic, by Katharine Middleton and Mary Abbott Hess (Contemporary Books, 1978).

CREAMED SPINACH FOR TWO

~Submitted by Leasa, IA

(Since I love spinach, I thought this sounded great.)

2 t extra-virgin olive oil
1/4 C minced shallot or red onion
1 10 oz bag fresh spinach, tough stems removed
1 T butter
1 T flour
1/2 C 1% milk
1/8 t grated nutmeg
1/8 t salt
1/8 t freshly ground pepper
2 T grated parmesan or pecorino Romano cheese

Heat oil in large non-stick skillet or Dutch oven over med-high heat. Add shallot or onion, cook, stirring, until fragrant, about 30 seconds. Add spinach and cook, stirring, just until wilted, about 2 minutes.

Heat butter in a small saucepan over med-high heat. Add flour and cook, stirring, until smooth and bubbling, about 30 seconds. Add milk, nutmeg, salt and pepper, cook, whisking constantly, until thickened. Stir the spinach into the sauce. Sprinkle with grated cheese.

Nutritional info: Per serving: 184 calories, 13 g fat (6 g sat, 6 g mono), 24 mg cholesterol, 10 g carbohydrate, 9 g protein, 4 g fiber, 397 mg sodium

Note: Mature spinach stands up better for this recipe than baby spinach

Source: Eatingwell.com


CHOCOLATE BREAD PUDDING

~Submitted by Luanne, FL

A great dessert for 2.

2 ounces semisweet chocolate
1/2 cup light cream ( half & half )
1 egg
2/3 cup sugar
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
4 slices day old bread, crust removed, cubed -- (3 cups)
powdered sugar or whipped cream -- optional

In a saucepan, melt chocolate over low heat. Remove from the heat and stir in cream until smooth; set aside. In a large bowl, beat egg. Add sugar, milk, vanilla and salt; mix well. Stir in chocolate mixture. 

Add bread cubes and toss to coat. Let stand for 15 minutes. Spoon into two greased 2-cup souffle dishes. Bake at 350?F for 30-35 minutes or until knife inserted near the center comes out clean.

You could also use a small 4 cup oven proof dish. 

If desired, sprinkle with powdered sugar or top with a dollop of whipped cream. Vanilla ice cream is great on this. 

Yield: 2 servings.


MUSHROOM BARLEY RISOTTO

~Submitted by Jean, Syracuse, NY

2 tablespoons unsalted butter, divided use
1/4 pound mushrooms, sliced
1 garlic clove, minced
1/4 teaspoon salt (or to taste)
1/2 cup pearl barley
2 1/2 cups water

To serve:
1/4 cup freshly grated Parmesan (or to taste)
2 tablespoons minced fresh parsley leaves 

In a 3-quart microwave-safe casserole with a tight-fitting lid microwave 1 tablespoon of the butter, uncovered, at high power (100%) for 1 minute, or until it is melted.

Stir in the mushrooms, the garlic, and the salt, and microwave the mixture, uncovered, at high power for 5 minutes. 

Add the barley and the water, microwave the mixture, covered, at high power for 12 minutes, and microwave it, covered, at medium power (50%) for 25 minutes, or until most of the liquid is absorbed and the barley is al dente. 

Stir in the remaining 1 tablespoon butter, cut into bits, the Parmesan, the parsley, and salt and pepper to taste.

Servings: 2

BUTTER PECAN TARTLETS 

I got the recipe for these bite-sized pecan pie cookies from inside a Land O Lakes butter carton. Excellent and easy to prepare. I always make a half-dozen or so without pecans because my son, Trey, loves the filling flavor but not all the pecans.

Preparation time: 1 hrs
Baking time: 12 min
Cooling time: 20 min 

Tart Shells Ingredients:
1 3/4 cups all-purpose flour 
1/2 cup Land O Lakes Butter, softened 
1/2 cup sugar 
1 egg 
1 teaspoon almond extract

Filling Ingredients:
1 cup powdered sugar 
1/2 cup Land O Lakes Butter 
1/3 cup dark corn syrup 
1 cup chopped pecans

Garnish Ingredients:
36 pecan halves 

Heat oven to 400°F. Combine all tart shells ingredients in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs.

Press 1 tablespoon mixture into each cup of mini muffin pans to form 36 (1 3/4 to 2-inch) shells. Bake for 7 to 10 minutes or until very lightly browned. Remove from oven. Reduce oven temperature to 350°F. 

Meanwhile, combine all filling ingredients except chopped pecans and pecan halves in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Remove from heat; stir in chopped pecans. 

Spoon filling into baked shells; top each with pecan half. Bake for 5 minutes. Cool 20 minutes; remove from pans. 

Yield: 3 dozen tartlets 

Nutrition Facts (1 tartlet): Calories: 130, Fat: 8g, Cholesterol: 20mg, Sodium: 60mg, Carbohydrates: 13g, Dietary Fiber: 1g, Protein: 1g


OVEN-BAKED RANCH-STYLE CHICKEN

1/2 cup plain bread crumbs 
1 (0.4-oz.) pkg. buttermilk ranch salad dressing mix 
1/3 cup light sour cream 
4 boneless skinless chicken breast halves 

Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. 

In shallow dish or pie pan, combine bread crumbs and salad dressing mix; mix well. Place sour cream in another shallow dish or pie pan. 

Dip chicken in sour cream, coating well. Roll coated chicken in bread crumb mixture. Place chicken on sprayed cookie sheet. If desired, spray chicken with nonstick cooking spray. Discard any remaining bread crumb mixture and sour cream. 

Bake at 375°F. for 30 to 35 minutes or until chicken is fork-tender and juices run clear. 

Makes 4 servings. Per serving: Calories 200; Calories from Fat 45 


EASY CORN CHOWDER

1 tablespoon butter or margarine
1 1/2 cups cubed (1/2-inch) cooked ham 
1 medium (1/2 cup) onion, finely chopped 
1 rib (1/2 cup) celery, finely chopped 
3 cups reduced fat milk 
1 (14-ounce) can chicken broth 
1 (16-ounce) package frozen corn 
1/2 teaspoon salt 
1/4 teaspoon coarsely ground pepper 
1 cup instant mashed potato flakes 

Melt butter in 4-quart saucepan until sizzling; add ham, onion and celery. Cook over medium heat, stirring occasionally, until onion and celery are softened (3 to 4 minutes). 

Add all remaining ingredients except potato flakes. Continue cooking, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes). Remove from heat; stir in potato flakes until mixture is slightly thickened.

Makes 8 1-cup servings.


SEAFOOD LASAGNA

This can be prepared year-round as it does not call for fresh seafood. The sauce is terrific. I added extra cheese to the top.

9 uncooked lasagna noodles 
1 cup chicken broth 
3 tablespoons cornstarch 
3 cups skim milk 
3 teaspoons dried dill weed 
1 (12-oz.) pkg. frozen shelled deveined cooked small shrimp, thawed, drained 
1 (9-oz.) pkg. Green Giant® Frozen Spinach, thawed, squeezed to drain 
2 (8-oz.) pkg. salad-style imitation crabmeat (surimi), chopped 
8 oz. (2 cups) shredded Swiss cheese 
2 oz. (1/2 cup) shredded fresh Parmesan cheese 
Fresh dill, if desired

Cook lasagna noodles to desired doneness as directed on package. Drain. 

Meanwhile, heat oven to 350°F. In medium saucepan, blend broth and cornstarch until smooth. Add milk and dill weed. Bring to a boil, stirring constantly. Cook over medium heat for 2 to 3 minutes or until white sauce is bubbly and slightly thickened, stirring constantly. 

Spread 1/2 cup white sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Top with 3 cooked noodles. In medium bowl, combine shrimp, spinach and 1 cup of the white sauce; mix well. Spoon half of shrimp mixture over noodles; spread evenly. Sprinkle with 2/3 cup of the Swiss cheese. 

In another medium bowl, combine crabmeat and 1 cup of the white sauce; mix well. Spoon crabmeat mixture over cheese; spread evenly. Top with 3 noodles. Top with remaining shrimp mixture, 2/3 cup Swiss cheese, remaining noodles and any remaining white sauce. Cover tightly with foil. 

Bake at 350°F. for 50 to 60 minutes or until hot and bubbly. Remove from oven; uncover dish. Sprinkle with remaining 2/3 cup Swiss cheese and Parmesan cheese. 

Return to oven; bake an additional 5 to 7 minutes or until cheese is melted. Let stand 10 minutes before serving. Garnish with fresh dill. 

12 servings

Source: A Pillsbury flyer

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