A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Here we are on the eve of Thanksgiving. Most of you are likely to be making preparations for that big meal being served tomorrow. Perhaps you are traveling to family or friends and will bring a special dish to share. However you spend this wonderful season, please give thanks for all the blessings you enjoy. Here in the States, we should be grateful for so very much. As citizens of the world, we should all bow our heads in grateful thanks for our freedom. No thought of freedom can be complete without thanks to the thousands who are eating military rations while we feast on the delights from the kitchen with loved ones. Have a blessed day.

Please join me in thanking the following who made this recipe-filled issue possible:

Fancy, Aurora, NE
Angelique, TX
Treva, Eastern TN
Vicki, Sarasota, FL
Brenda, AL
Connie W., Deer Lodge, TN
Robyn, Auckland, New Zealand 
Ann, Montreal, Quebec, Canada
Jean, Syracuse, NY
Larry Holmes, Ontario, Canada
Carol, NY
Johnny, LA
Tia, Nova Scotia, Canada
Shirley, WA State
Barbara, Chula Vista, CA
Joan, Savona, B.C.
Lou, FL
Leasa, IA

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/

"The king and high priest of all the festivals was the autumn Thanksgiving. When the apples were all gathered and the cider was all made, and the yellow pumpkins were rolled in from many a hill in billows of gold, and the corn was husked, and the labors of the season were done, and the warm, late days of Indian Summer came in, dreamy, and calm, and still, with just enough frost to crisp the ground of a morning, but with warm traces of benignant, sunny hours at noon, there came over the community a sort of genial repose of spirit - a sense of something accomplished."
~Harriet Beecher Stowe

Kids Warm You Heart On This Cold Winter Day

1. Dear God, please put another holiday between Christmas and Easter. There is nothing good in there now. Amanda

2. Dear God, Thank you for the baby brother but what I asked for was a puppy. I never asked for anything before. You can look it up. Joyce

3. Dear Mr. God, I wish you would not make it so easy for people to come apart. I had to have 3 stitches and a shot. Janet

4. God, I read the bible. What does beget mean? Nobody will tell me. Love, Alison

5. Dear God, how did you know you were God? Who told you? Charlene 

6. Dear God, is it true my father won't get in Heaven if he uses his golf words in the house? Anita

7. Dear God, I bet it's very hard for you to love all of everybody in the whole world. There are only 4 people in our family and I can never do it. Nancy

8. Dear God, I like the story about Noah the best of all of them. You really made up some good ones. I like walking on water, too. Glenn

9. Dear God, my Grandpa says you were around when he was a little boy. How far back do you go? Love, Dennis

10. Dear God, do you draw the lines around the countries? If you don't, who does? Nathan

11. Dear God, did you mean for giraffes to look like that or was it an accident? Norma

12. Dear God, in bible times, did they really talk that fancy? Jennifer

13. Dear God, how come you did all those miracles in the old days and don't do any now? Billy

14. Dear God, please send Dennis Clark to a different summer camp this year. Peter

15. Dear God, maybe Cain and Abel would not kill each other so much if they each had their own rooms. It works out OK with me! and my brother. Larry

16. Dear God, I keep waiting for spring, but it never did come yet. What's up? Don't forget. Mark

17. Dear God, my brother told me about how you are born but it just doesn't sound right. What do you say? Marsha

18. Dear God, if you watch in Church on Sunday I will show you my new shoes. Barbara

19. Dear God, is Reverend Coe a friend of yours, or do you just know him through the business? Donny

20. Dear God, I do not think anybody could be a better God than you. Well, I just want you to know that. I am not just saying that because you are already God. Charles

21. Dear God, it is great the way you always get the stars in the right place. Why can't you do that with the moon? Jeff

22. Dear God, I am doing the best I can. Really. Frank

And, saving the best for last . . 

23. Dear God, I didn't think orange went with purple until I saw the sunset you made on Tuesday night. That was really cool. Thomas

A Tip from Good Housekeeping Magazine

On Thanksgiving Day, do you feel like the biggest stuffed turkey at the dinner table? Enter the number of servings of each food or beverage you expect to consume this Thanksgiving and then hit "Add" to get your grand total of calories and fat grams - if you dare!

Thanksgiving Calorie Counter

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~Maggie~

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2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
17th Don G. in Georgia
19th Anna F. in Dickinson, North Dakota
19th Amber T. in Drumright, Oklahoma
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

'Twas The Night Of Thanksgiving 

Shared by Angelique, TX

'Twas the night of Thanksgiving, but I just couldn't sleep. 
I tried counting backwards, I tried counting sheep. 
The leftovers beckoned -- the dark meat and white, 
But I fought the temptation with all of my might. 

Tossing and turning with anticipation..... 
The thought of a snack became infatuation..... 
So I raced to the kitchen, flung open the door, 
And gazed at the fridge full of goodies galore. 
I gobbled up turkey and buttered potatoes, 
Pickles and carrots, beans and tomatoes. 

I felt myself swelling so plump and so round, 
'Til all of a sudden, I rose off the ground! 
I crashed through the ceiling, floating into the sky..... 
With a mouthful of pudding and a handful of pie, 
But I managed to yell as I soared past the trees..... 

HAPPY EATING TO ALL !! 
PASS THE CRANBERRIES PLEASE !! 

May your stuffing be tasty, 
Your turkey be plump. 
May your taters 'n gravy 
Have nary a lump. 
May your yams be delicious, 
Your pies take the prize, 
May your Thanksgiving dinner 
Stay well off your thighs!!! 

MAY YOUR THANKSGIVING TRULY 
BE A BLESSED ONE THIS YEAR!!! 

Author Unknown 


We Must Stop This Immediately!

Shared by Treva, Eastern TN

Have you noticed that stairs are getting steeper. Groceries are heavier. And, everything is farther away. Yesterday I walked to the corner and I was dumbfounded to discover how long our street has become! This extension work was apparently done at night!! Very sneaky stuff.

And, you know, people are less considerate now, especially the youngsters. They speak in whispers all the time! If you ask them to speak up they just keep repeating themselves, endlessly mouthing the same silent message until they're red in the face! What do they think I am, a lip reader?

I also think they are much younger than I was at the same age. On the other hand, people my own age are so much older than I am. I ran into an old friend the other day, and she has aged so much that she didn't even recognize me.

I got to thinking about the poor dear while I was combing my hair this morning, and in doing so, I glanced at my own refection .Well, REALLY NOW- even mirrors are not made the way they used to be!

Another thing, everyone drives so fast these days! You're risking life and limb if you happen to pull onto the freeway in front of them.. All I can say is, their brakes must wear out awfully fast, the way I see them screech and swerve in my rear view mirror.

Clothing manufacturers are less civilized these days. Why else would they suddenly start labeling a size 32 pair of pants a 42, or medium shirt as 'extra large? Do they think no one notices that these things no longer fit around the waist, hips, thighs, and neck?

The people who make bathroom scales are pulling the same prank, but in reverse. Do they think I actually "believe" the number I see on that dial? Heck ! I would never let myself weigh that much! Just who do these people think they're fooling?

I'd like to call up someone in authority to report what's going on -- but the telephone company is in on the conspiracy too: they've printed the phone books in such small type that no one could ever find a number in there!

All I can do is pass along this warning: We are under attack! Unless something drastic happens, pretty soon everyone will have to suffer these awful indignities. PLEASE PASS THIS ON TO EVERYONE YOU KNOW AS SOON AS POSSIBLE SO WE CAN GET THIS CONSPIRACY STOPPED!

PS: I am sending this to you in a larger print, because something has caused my computer's regular type to be smaller than it once was. (They must be sneaking to my house and messing around with my computer. Probably CIA....!!!) Pretty scary stuff huh?

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 RIO STAR NO-BAKE GRAPEFRUIT CHEESECAKE

~Submitted by Vicki, Sarasota, FL

Makes 6 to 8 servings

Ingredients:

1 Texas Rio Star grapefruit
1/2 cup water
1 envelope unflavored gelatin
1/2 cup sugar
1/4 cup brown sugar
1 package (8 ounces) whipped cream cheese
1/2 cup sour cream
1/4 cup fresh squeezed Texas Rio Star grapefruit juice
1 2/3 cup heavy whipping cream, whipped
1 9-inch graham cracker piecrust* (recipe follows)
fresh mint sprigs, optional garnish

Preparation:

Peel and section grapefruit. Set aside.

In a small saucepan, sprinkle gelatin over water; let stand 1 minute. Cook over low heat 3 minutes or until gelatin is completely dissolved; cool.

In large bowl, beat sugar, brown sugar and cream cheese until smooth. Add sour cream, dissolved gelatin and grapefruit juice; beat well. Stir in whipped cream. Pour into prepared piecrust. Chill until firm, about 4 hours. Top with grapefruit sections and fresh mint.

Graham Cracker Crust

Ingredients:

6 tablespoons butter, melted
1 1/2 cups graham cracker crumbs (from about 24 graham crackers)
1/4 cup sugar

Preparation:

In a medium bowl, combine graham cracker crumbs and sugar. Stir in butter and mix well. Mixture will resemble coarse sand.

Press the mixture in the bottom and up the sides of a 9-inch pie pan.

Bake for 8 to 10 minutes in a preheated 350 degree F. oven. Cool completely before adding filling.

*Substitute a purchased graham cracker piecrust if desired.

Recipe by: Pastry Chef Anabel Trudeau, Take the Cake, Houston, TX

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING

~Submitted by Brenda, AL

This sounds so good I want to try it for Christmas.

1 pound mild bulk breakfast sausage 
4 tablespoons butter 
3 cups sliced leeks, white and pale green parts only, cleaned well (about 2 large leeks) 
2 Granny Smith apples, cored and chopped 
1 cup chopped celery with leaves 
1 tablespoon poultry seasoning 
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained 
1 tablespoon chopped fresh sage leaves 
2 teaspoons chopped fresh rosemary 
6 cups boxed bread cubes (croutons) 
1/3 cup chopped fresh parsley leaves 
2 to 3 cups chicken stock 
1 tablespoon salt 
2 teaspoons ground black pepper 

Preheat the oven to 375 degrees F. 

Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.) 

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately. 

*Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird. 

Prep Time: 25 minutes 
Cook Time: 30 minutes 
Yield: 8 to 10 servings

Recipe courtesy Dan Smith and Steve McDonagh
Television Food Network, Episode#: DS0313


HAMBURGER PATTIES WITH VEGGIES

~Submitted by Connie W., Deer Lodge, TN

1 lb ground hamburger
1/2 cup chopped onion
16 oz. tomato or spaghetti sauce
2 cans mixed vegetables

Shape hamburger into patties, in skillet. Fry patties until almost done. Drain fat, transfer to 9x13 baking dish.

Mix vegetables and sauce together, pour over patties. Salt & pepper to taste. Put into a 350 degree oven for 30 minutes. 

I usually serve this with a salad and garlic bread.


APPLE AND GINGER CRUMBLE

~Submitted by Angelique, TX

Ingredients: 
4 x cooking apples - (to 5) peeled, sliced 
1/2 cup brown sugar - (firmly pack) 
1/2 cup flour 
3/4 cup rolled oats 
1/2 tsp ground ginger 
1/2 tsp ground nutmeg 
1/2 stick butter 

Method:
Lightly butter the crockpot and place apple slices on the base. Combine sugar, flour, rolled oats, ginger and nutmeg and cut in butter, using a pastry blender or knife. Sprinkle this mixture over the apples. Cover and cook on LOW or AUTO 5 to 6 hours. Delicious with ice cream.

Source: food-down-under


DATE ROLL COOKIES

~Submitted by Treva, Eastern TN

* 1 cup shortening 
* 1 cup brown sugar 
* 1 cup white sugar 
* 3 eggs beaten 
* 4 cups flour 
* 1 tsp. soda 
* 1/2 tsp. salt 
* 1 tsp. vanilla 

Filling: 
* 8 ounces dates cut or chopped 
* 3/4 cup sugar 
* 1/2 cup boiling water

Cream Shortening and add sugar. Beat in eggs; add dry ingredients and vanilla until dough is formed. Chill dough thoroughly. 

Meanwhile, combine filling ingredients in a saucepan; boil until thick. Let cool to room temperature. 

Roll out the chilled cookie dough into a rectangle on a sheet of waxed paper. 

Spread on the cooled date filling. Roll up jellyroll fashion. Wrap in waxed paper and chill before slicing.

Slice and bake at 375°.


MAPLE-LIME SWEET POTATOES

~Submitted by Vicki, Sarasota, FL

Yield: 4 servings
8-10 hours on low in the crock pot

2 large or 4 small sweet potatoes, peeled and cut into 1 inch cubes
1/4 cup Vermont Maple Syrup
1/2 cup Apple Cider
Juice of one lime
1 heaping Tbsp. fresh ginger, peeled and chopped

Mix all but potatoes in the pot. Add potatoes. Cook on low for 8-10 hours or until potatoes are very tender. Puree in a blender or use a hand blender, and serve warm. 

Source: November of '03 from ConAgra Foods


PORK & VEGETABLES WITH BEAN THREAD VERMICELLI

~Submitted by Robyn, Auckland, New Zealand 

Serves 4 as a main meal

250g pork fillet
1/2 teaspoon each salt, sugar, light soy sauce and Chinese rice wine (or dry white wine)
2 teaspoons cornflour
2-3 tablespoons peanut oil
1 generous handful vermicelli
1 small onion, peeled and chopped
1 clove garlic, peeled and chopped
1 thin slice fresh ginger, peeled and chopped
1 head broccoli, separated into florets (peel the stems)
1-2 stalks celery, peeled and cut into 3cm x 1/2cm sticks
1/2 cup chicken stock mixed with 1/2 teaspoon each salt, sugar, light soy sauce 

Trim the pork fillet, cut in half lengthwise then crosswise into very thin slices. Mix in a bowl with the salt, sugar, light soy and wine.

Stir in one teaspoon of the cornflour mixed with an equal amount of water. Finally, stir in half a teaspoon of oil and put aside.

Place the vermicelli in a large bowl and cover with almost-boiling water. Leave for 15-20 minutes.

Heat one tablespoon of oil in a wok or frying pan, add the pork and cook over medium heat, stirring continually, for 2-3 minutes. Remove and put aside.

Scrub the wok or pan.

Heat another tablespoon of oil and cook the onion over medium heat for 30 seconds.

Raise the heat, add the garlic and ginger, stir, then the other vegetables. Stir-fry for a few seconds, then add the stock mixture. Cover and cook for 2 minutes on medium heat.

The next step is optional, but it gives the vermicelli a better texture. Tip the vegetables into a large bowl, scrub and dry the wok or pan, add another tablespoon of oil and heat.

Drain the vermicelli, then toss in the oil for a few seconds before returning the vegetable and stock mixture, plus another half-cup of boiling water.

Cook for 2 or 3 minutes, or until the vermicelli have absorbed most of the liquid, then add the pork.

Cook for a further minute.

Finally, mix another teaspoon of cornflour with an equal amount of water and drizzle in to thicken the sauce (you may not need it all).

Season to taste and serve in very hot bowls, garnished with chopped spring onion tops.


TURKEY GRAVY

~Submitted by Angelique, TX

1/4 cup turkey Pan drippings 
1/4 cup Flour 
1 cup Water 
2 cups Turkey stock 
Turkey giblets, cooked -- chopped 
Salt 
Pepper 

Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes.

Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.


CHICKEN ROTEL

~Submitted by Treva, Eastern TN

Rotel brand tomatoes and chilies are a very popular staple in Southwest Louisiana. That brand of tomatoes is used in so many Cajun dishes, that many of us just say add the Rotel.... To define, Rotel is a 10-ounce can of diced tomatoes and green chilies, packed in its own juice. It is sold as mild in a green can although that version is nicely spicy and two different red cans where you pick your speed of HOT. It is used in recipes, never by itself. If you can't find the Rotel brand just look for a product that has diced tomatoes and green chilies.

4 to 5 chicken breasts
1 pound angel hair pasta
1 pound Velveeta cheese
1 stick margarine
1 medium onion (chopped)
1 can Rotel chilies and tomato

Boil the chicken in water to which salt and pepper has been added. Cool.

Boil the pasta in the chicken broth. (water from cooking the chicken) Chop the chicken and mix with the cooked pasta. Do not drain the pasta completely; leave some broth to add moisture to the dish. Chop the onion and saute in margarine. Mix all ingredients (including the Rotel) together in a 9 x l3 inch baking dish and bake at 350 degrees for several minutes, until the cheese melts.

Serves 12


THREE-PEPPER BEEF TENDERLOIN 

~Submitted by Ann, Montreal, Quebec, Canada

1 1/2 lb beef tenderloin
1 Tbsp black pepper, freshly ground
2 tsp white pepper
2 tsp fennel seed, ground
1/2 tsp salt
1/2 tsp thyme, ground
1/4 tsp red pepper (cayenne), ground

Trim fat from beef tenderloin. Mix remaining ingredients; rub over beef. Cover and refrigerate 2 hours. Heat oven to 350. Spray shallow roasting pan with nonstick cooking spray. Place beef in pan. Roast uncovered about 40 minutes for medium doneness. Let stand 5 minutes. Cut beef across grain at slanted angle into thin slices.


CHOCOLATE DROP FUDGE

~Submitted by Brenda, AL

Hi Brenda from Alabama, here is a great easy fudge recipe.

1 bag of chocolate drops( chocolate cone shape candy with white inside)
1 cup peanut butter
1Tablespoon butter( I only use REAL butter to cook with)
1/4 cup chocolate chips

Put all in microwave safe large bowl and heat on high 2 minutes. Mix together making sure to stir in white from candy. Pour into 8x8 dish, Let cool at room temp. Cut into squares.


MEXICAN MEAT DIP

~Submitted by Angelique, TX

1 lb. ground beef
3/4 to 1 cup chopped onion
15 oz. can refried beans
1.25 oz. pkg. dry taco seasoning mix
1 cup sour cream
1 1/2 cups grated mozzarella cheese

Brown ground beef and onion in skillet. Drain. Place in slow cooker. Add beans and taco seasoning mix. Mix together well. Spread sour cream over mixture. Sprinkle cheese over top. Cover and cook on high 45 minutes or on low for 1 1/2 hours. Serve dip warm from the cooker with tortilla chips.

Makes 20 servings

Source: Fix it and Forget it Slow Cooker Magic


PUMPKIN PANCAKES

~Submitted by Treva, Eastern TN

2 cups biscuit mix
2 tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon allspice
1 & 1/2 cups milk
1/2 cup canned pumpkin
2 tablespoons vegetable oil
2 eggs
1 teaspoon vanilla extract

Combine biscuit mix, brown sugar, allspice and cinnamon. Add milk, pumpkin, oil, eggs and vanilla extract. Beat until smooth. Cook on lightly greased and heated griddle.


STUFFED CHICKEN CASSEROLE

~Submitted by Jean, Syracuse, NY

Ingredients:
6 skinless boneless chicken breast halves
7 ounces diced chilies
4 ounces Monterey Jack cheese, cut into strips
1/2 cup bread crumbs
1/2 cup Parmesan cheese
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper
6 tablespoons butter, melted
2 cups canned enchilada sauce (or make it from a packet) 

Pound chicken to 1/4" thin. Place 2 tablespoons chilies and one strip cheese in center. Roll the chicken up as you would a tortilla for burritos. Combine bread crumbs, Parmesan, chili powder, salt, cumin and pepper. Dip each chicken roll in butter, then roll in crumbs. Place in baking dish, seam side down, and drizzle with remaining butter. Cover and chill overnight. The next day bake at 400 degrees for 30 minutes. Meanwhile heat the sauce on the stove and serve over each piece of chicken. You can also top with extra cheese, tomatoes, green onions or sour cream.


CURRIED KIDNEYS

~Submitted by Larry Holmes, Ontario, Canada

1 tablespoon butter
1 tablespoon cooking oil
1 pound kidneys
6 green onion stalks, sliced1 teaspoon oregano
? teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
dash Tabasco sauce
1 tablespoon curry powder
fresh parsley
4 tablespoons medium dry sherry

Wash kidneys in water/vinegar solution and dice into large pieces. Heat butter and oil in frying pan, adding green onions and saut? gently. Add kidneys and brown quickly on all sides. Add seasoning and sherry. Bring to boil then lower heat and add curry powder. Simmer for 10 minutes or until kidneys are cooked through. Serve in warm chafing dish and garnish with parsley.


PORK CHOPS IN SOUR CREAM

~Submitted by Angelique, TX

6 pork loin chops, cut 1/2" thick (about 2 1/2 lbs.)
3/4 t. dried sage, crushed
2 T. shortening optional
2 medium onions, sliced (1 cup)
1 t. instant beef bouillon granules
1/2 cup hot water
1/2 cup sour cream
1 T. flour
2 T. snipped parsley

Trim fat from chops; set aside. Rub chops with sage; sprinkle with salt and pepper. Heat shortening or trimmings and brown chops. Drain. Add onions. Dissolve bouillon granules in water; pour over chops. Cover; simmer 35 to 40 minutes or until meat is tender. Transfer meat to platter. Keep warm. Skim fat from drippings. Measure 1/2 cup drippings and set aside. Mix sour cream and flour. Slowly stir in reserved drippings. Return all to skillet. Cook and stir until bubbly. Pour over meat. Garnish with parsley. 

Serves 6


SWEET AND SPICY MEXICAN COFFEE

~Submitted by Treva, Eastern TN

2 cinnamon sticks
4 whole cloves
1/3 cup dark brown sugar (firmly packed)
6 cup water
3 tsp. instant coffee granules or crystals
1/2 tsp. vanilla

Break each cinnamon stick into 2 or 3 pieces; place cinnamon and cloves in tea ball or cheesecloth bag. In a large saucepan, combine water, brown sugar and instant coffee; add tea ball.

Bring to a boil over high heat. Reduce heat; simmer 1 minute. Stir in vanilla. Remove tea ball. 

Makes 6 servings


BUTTERSCOTCH SQUARES

~Submitted by Carol, NY

1/2 c. butter
2 c. brown sugar
1 1/2 c. flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 tsp vanilla extract
1 cup broken walnuts

Sift dry ingredients. Melt butter and add brown sugar. Stir over low heat. Remove from heat and add sifted dry ingredients. Add eggs and vanilla, then walnuts. 

Spread in, ungreased, 9 x 13-inch baking pan. Bake at 300° for 25-30 minutes. Cut into 2" squares. 


CAFETERIA MACARONI AND CHEESE

~Submitted by Johnny, LA

8 ounces macaroni
1 1/2 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1 dash hot pepper sauce
1 1/2 tablespoons butter
3 1/2 cups shredded Cheddar cheese, divided
1/2 cup bread crumbs
2 tablespoons butter, melted
1/2 teaspoon paprika

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.

Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni.

Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top.

Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika. Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.


CORNED BEEF DINNER

~Submitted by Angelique, TX

1 corned beef brisket, 3 to 4 lbs.
1/2 cup chopped onion
2 cloves garlic,
2 bay leaves
6 medium potatoes, peeled
6 small carrots
6 cabbage wedges
1 t. prepared mustard
3 T. brown sugar
Dash ground cloves

Place meat in large kettle. Add water to cover, about 7 cups. Add onion, garlic and bay leaves. Cover. Simmer 3 to 4 hours or until tender. Remove meat, add potatoes and carrots to cooking liquid. Cover; bring to a boil. Cook 5 minutes. Add cabbage, cook 25 minutes more or until vegetables are tender. Meanwhile, place meat, fat side up in shallow pan. Spread with mustard; sprinkle with mixture of sugar and cloves.

Bake at 350 for 15 minutes. Serve meat with vegetables. Pass cooking liquid to spoon over top, if desired. 

Serves 6 to 8


BLACKBERRY JAM CAKE

~Submitted by Treva, Eastern TN

1/4 cup butter or margarine
1 cup white sugar
2 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cocoa
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1 cup blackberry jam
1 cup sifted confectioners sugar
1 to 2 tablespoons milk
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla extract

Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 in. Bundt pan. Bake at 350 degrees for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool completely. Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake.


APPLE OATMEAL COOKIES

~Submitted by Tia, Nova Scotia, Canada

1/2 cup butter
1/2 cup honey
1 egg
1 tsp vanilla
3/4 cup whole wheat flour
1/2 tsp baking soda
3/4 tsp cinnamon
1 1/2 cup oats
1 large apple, cored and peeled

Mix butter, honey, egg and vanilla in large bowl, set aside.

Sift together whole wheat flour, baking soda, cinnamon, then add to wet ingredients. Stir until mixed. Then add oats and cut-up apple.

Drop by spoonsful onto greased cookies sheets.

Bake 8-10 minutes in 375° oven.

Allow to cool for five minutes on cookie sheets before removing

Makes about 2 dozen cookies.


WINTER WARMER BEEF STEW

~Submitted by Shirley, WA State

2 Tbl. flour
1 1/2 tsp. salt
1/8 tsp pepper
1 lb. beef stew meat
3 tbl. canola oil or olive oil
1/4 c. chopped onion
3 c. water
1 clove garlic minced
1 bay leaf
1 tsp. crush thyme
2 potatoes cut in hunks
1 c. mini carrots
1/2 c. canned milk
1 c. frozen peas (add last just before serving)

Mix the flour, salt and pepper in a shallow bowl. Dredge the meat to cover. Reserve the left over flour till later. Brown meat in hot oil in a Dutch oven till browned well. Sprinkle on the left over flour. Stir well. Add onions, and cook till limp. Add the water. garlic, bay leaf and thyme. Bring to a boil and simmer for l hour covered. Add the potatoes and carrots and a little more water or wine if needed. Simmer till the veggies are done about another 15 more minutes. Add the milk and the peas. Do not boil. Remove the bay leaf and serve with hot crusty bread.

Note on stew: I usually buy a cheap chuck roast or steak and cut it up to make my own stew meat. More economical and taste just the same.


CHRISTMAS NUT PIE

~Submitted by Angelique, TX

1/2 cup butter, melted (1 stick)
1 cup sugar
1/8 t. salt
2 large eggs, slightly beaten
1 T. white vinegar
1/2 cup flaked coconut
1/2 cup raisins
1 cup chopped walnuts
1 t. vanilla extract
1 unbaked pie shell (9")

Preheat oven to 350. Mix all ingredients together in a bowl until well blended. Pour into unbaked pie shell and bake for 40 to 50 minutes, or until set. 

Serves 6 to 8

Source: Paula Deen


SENSATIONAL PEPPERMINT PATTIE BROWNIES

~Submitted by Treva, Eastern TN

24 small (1 & 1/2 inch) YORK Peppermint Patties 
1 & 1/2 cups (3 sticks) butter or margarine, melted 
3 cups sugar 
1 tablespoon vanilla extract 
5 eggs 
2 cups all-purpose flour 
1 cup HERSHEY'S Cocoa 
1 teaspoon baking powder 
1 teaspoon salt 

1. Heat oven to 350°F.(325°F. for glass baking dish). Remove wrappers from peppermint patties. Grease 13 x 9 x 2-inch baking pan. 

2. Stir together butter, sugar and vanilla in large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 cups batter. Spread remaining batter in prepared pan. Arrange peppermint patties about 1/2 inch apart in single layer over batter. Spread reserved 2 cups batter over patties. 

3. Bake 50 to 55 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack; cut into squares. 

Makes About 36 brownies. 


MINTED ORANGE SAUCE

~Submitted by Barbara, Chula Vista, CA

Perfect with lamb roast or chops.

1 1/2 cup mint jelly
1 1/2 teaspoon grated orange peel

Melt jelly over low heat. Stir until smooth. Mix in orange peel. Serve warm.

Makes 8 servings.


DELICIOUS EGGPLANT CASSEROLE

~Submitted by Joan, Savona, B.C.

2 large eggplants, peeled and sliced thinly (Food processor works great!)
12 slices provolone cheese
8 oz Mozzarella shredded cheese
1 lb lean ground beef
2 tsp chopped onion
1 clove garlic, finely chopped
1 cup sliced mushrooms
1 cup chopped celery
Olive oil
Italian Seasoning

9 x 13 pan, greased with olive oil. Preheat oven to 350 degrees.

Add ground beef to a frying pan. Add mushrooms ,garlic, onion, celery and about 1 tsp of Italian seasonings. Fry this up until the meat is no longer pink. If the meat sticks to the pan, add a little bit of olive oil. 

Peel eggplant and slice it up very thinly. The reason I do it thinly is it tastes almost like pasta when it's cooked.

Grease bottom and sides of a 9 x 13 pan with olive oil on bottom and sides. Layer half of the eggplant on bottom of pan. Sprinkle eggplant with some of the Italian Seasoning. Layer half of the meat mixture over the eggplant. Layer 6 slices of provolone cheese over the meat. 

Repeat layering with remaining eggplant, meat, and provolone and some additional Italian Seasoning.

Spread the shredded mozzarella cheese all over the top of the casserole.

Cover with foil and cook for approximately 30 minutes in 350 degrees, 325 degrees, if it's a glass bottom.

All of the flavours blend nicely and the eggplant tastes like pasta to me!

Serves 6 - 8.

*While the CAD permitted eggplant to be included in low-carb meals, later research revealed that for many CA's it can lead to cravings and interfere with weight loss. For this reason, later books took this vegetable off the low-carb list. If you have been following CAD and enjoying eggplant at your low-carb meals without these problems all along, then it is probably okay to continue. All others should save this recipe for their Reward Meal®.

Source: Guiltless Recipes for the Carbohydrate Addict


LATTE SHORTBREAD STICKS

~Submitted by Angelique, TX

Ingredients
1 cup all-purpose flour
1/3 cup French-vanilla- or Irish-cream-flavored instant coffee or
cappuccino powder
3 tablespoons sifted powdered sugar
1/2 cup butter, cut up
2 tablespoons finely chopped toasted pecans

Directions
1. Preheat oven to 325 degree F. In a food processor, combine flour, coffee powder, and 2 tablespoons of the powdered sugar. Pulse until combined. Add butter pieces; pulse until mixture resembles fine crumbs and starts to cling. (Or, use a pastry blender to cut in butter.) Add pecans and pulse until combined. (Or, stir in pecans.) Form dough into a ball, kneading until smooth.

2. Pat or roll dough on a lightly floured surface into an 11x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into strips about 1 inch wide. Place 1 inch apart on ungreased cookie sheet.

3. Bake in preheated oven for 10 to 12 minutes or until lightly browned around edges. Transfer to a wire rack and let cool. Sprinkle cooled shortbread with the remaining powdered sugar before serving. 

Makes about 22 sticks.

To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.


PEANUT BUTTER PANCAKES

~Submitted by Treva, Eastern TN

1 & 1/4 cups flour
2 tablespoons sugar
2 & 1/2 teaspoons baking powder
1/2 teaspoon salt
1 & 1/4 cups milk
1 egg
1/4 cup peanut butter
3 tablespoons butter, melted

Combine flour, sugar, baking powder and salt. Beat milk with egg and peanut butter until smooth. Add to dry ingredients and beat just until well moistened. Lightly butter hot griddle. Spoon by ? cupfuls onto griddle. Cook until golden brown on both sides


APPLE NORMANDY CHEESECAKE

~Submitted by Jean, Syracuse, NY

Crust:
3 cups graham cracker crumbs
1/2 cup (1 stick) melted butter

Preheat oven to 325°F. In medium bowl, combine graham cracker crumbs and butter; mix well to moisten. Press crumbs in bottom and 3/4 way up sides of 10-inch spring-form pan. Set aside.

Filling:
32 ounces cream cheese (at room temperature)
1 cup granulated sugar
1 teaspoon vanilla extract
4 eggs
1/4 cup all-purpose flour
3 teaspoons cinnamon
2 tablespoons applejack brandy or 1/4 cup apple juice
14 to 16 (1/4-inch) peeled apple slices

In large bowl, combine cream cheese, sugar and vanilla extract; mix at medium speed until well blended. Add eggs one at a time until of batter consistency. Add flour, cinnamon and brandy or apple juice; gently mix until combined. Pour into crust-lined pan.

Bake for 1 hour. Fan apple slices on top of cheesecake; bake an additional 20 to 30 minutes or until center is set. Refrigerate overnight before serving.

Yields 14 to 16 servings.


HOLIDAY CHEESE BALL

~Submitted by Brenda, AL

2 (8oz) pkg of softened cream cheese
1 cup shredded cheddar cheese
1 Tablespoon worcestershire sauce
1 teaspoon salt
1/4 cup chopped green pepper
1/4 cup chopped onion
2 Tablespoons crushed pineapple, WELL drained
2 teaspoons chopped pimento
2 cups chopped pecans divide into 2 1-cup measures

Stir cream cheese with a fork, stir in remaining ingredients except 1 cup pecans. Mix well, form into ball or you can make 2 balls. Roll in remaining 1 cup pecans. cover with saran wrap and chill well.

Serve with assortment of crackers or toasted bread.


FIESTA FAJITAS
(GF Grill adaptation)

~Submitted by Angelique, TX

1 1.5 lb flank steak -- fat trimmed 
1 recipe Fiesta Sauce 
6 flour tortillas -- 8" wide 
3 bell peppers (1 of each color) rinsed 
Sour cream 
lime wedges 
salt 

Fiesta Sauce: 
1 cup fat-skimmed beef broth 
1/2 cup chili sauce 
2 tbsp raisins 
2 tbsp almonds -- sliced 
2 tbsp fresh cilantro -- chopped 
2 tbsp scallions (including tops) chopped 
1 tbsp instant coffee 
1 tbsp unsweetened cocoa 
1 tbsp Worcestershire sauce 
1 tbsp olive oil 
2 tsp garlic -- minced 
1 canned chipotle chile -- OR 
2 tsp hot sauce 

To make sauce:
In blender or food processor, combine beef broth, chili sauce, raisins, sliced almonds, cilantro and scallions, coffee, cocoa, worcestershire sauce, olive oil, garlic, and chipotle chiles. Whirl until smooth.

Makes 1-3/4 cups. 

For fajitas:
Rinse steak and pat dry. Place steak and half the fiesta sauce in a 1 gallon plastic food bag. Seal bag; turn to coat meat. Chill at least 1 hour or up to 1 day. 

Stack tortillas and seal in foil. Pour remaining sauce into a 1-1 1/2 qt ovenproof pan. 

Prepare barbecue for direct heat. When it is medium-hot, lay peppers on grill. Turn as needed until skins are charred on all sides, 15-20 minutes. With tongs, transfer peppers to a plate and let stand until cool enough to handle, 10-15 minutes.* 

Pull off and discard skins, stems and seeds from peppers. Chop peppers and place in a bowl. 

Meanwhile, lift steak from bag; discard marinade. Lay meat on grill and turn as needed until browned on each side and medium-rare in center of thickest part (cut to test), 10-15 minutes total. After 5 minutes, set tortilla packet and pan of sauce on grill. Turn tortillas often until hot (open packet to check), about 5 minutes. Stir sauce frequently until bubbling, about 5 minutes. Enclose tortillas in a towel to keep warm; pour sauce into a bowl. 

GF GRILL INSTRUCTIONS:
Preheat GF Grill. When hot, remove steak from marinade and discard rest of marinade. Place steak on grill and close. Cook for 6 minutes for medium rare. For medium (no pink), cook for 7 minutes. 

Transfer steak to a board. Cut across the grain into thin slices. 

Fill tortillas equally with meat and peppers. Add sauce, sour cream, juice from lime wedges, and salt to taste. Fold to enclose fillings and hold to eat. 

From: Sunset Magazine, July 2000, p. 86


SATIN CHOCOLATE SAUCE
(Micro Wave)

~Submitted by Treva, Eastern TN

I seem to always be searching for a Chocolate sauce for one reason or another. A friend sent me this and, since it is micro wave, I wanted to share.

*3 squares unsweetened chocolate 
2 Tbsp. margarine 
3/4 cup milk 
1 cup sugar 
1 egg 
1/8 tsp. salt 
1 tsp. vanilla 

Place chocolate in a 1-1/2 quart microwave safe bowl. Microwave, uncovered, at medium (50% power) for 3 to 5 minutes or until chocolate can be stirred smooth. Add margarine and return to microwave at high (100% power) for 30 seconds or until melted. Add milk, sugar, egg and salt. Whisk until smooth. 

Microwave at medium high (70% power) for 6 to 9 minutes, whisking every 2 minutes, until thickened and smooth. Cool slightly, then whisk in vanilla. 

Serve warm or cool.


MEXICAN OMELETTE

~Submitted by Larry Holmes, Ontario, Canada

1 cup each chopped yellow and green pepper
1/2 cup chopped onion
4 whole eggs
4 egg whites
1/2 cup Cracker Barrel Old Light Cheddar Cheese, grated
1/2 cup salsa

Spray large non-stick frying pan with no stick cooking spray. Add peppers and onion; Cook and stir on medium-high hear 5 minutes or until tender. Remove from frying pan and set aside.

Whisk together eggs and egg whites with 1/4 cup water.

Pour eggs into frying pan; cover. Cook 6 minutes. Top with pepper mixture and cheese. Using spatula, fold egg mixture over filling; cover. Cook 3 minutes or until cheese is melted. Serve topped with salsa.

Makes 4 servings. 

Source: What’s Cooking, Kraft Canada


ITALIAN SPINACH PIE

~Submitted by Lou, FL

This can be low-fat and healthy for you also. I like spinach almost anyway you want to fix it.

Recipe Ingredients: 
1 container lowfat cottage cheese (16 oz)
1 package frozen chopped spinach - (10 oz), thawed, and well drained
1 cup low-moisture part-skim mozzarella cheese
4 eggs, beaten
1 jar roasted red peppers - (7 oz), well drained,and chopped (can use fresh red pepper instead)
1/3 cup grated Parmesan cheese
1 tsp dried oregano leaves

Instructions: 
Mix all ingredients Pour into a greased 9-inch pie plate. Bake at 350 degrees for 40 minutes or until center is set.


COLORFUL SHRIMP SPREAD

~Submitted by Angelique, TX

Ingredients
1 (8-ounce) package cream cheese, softened
1 (12-ounce) bottle cocktail sauce
1 (6-ounce) can small shrimp, rinsed and drained, or 1/3 cup small
frozen cooked shrimp, thawed
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup chopped green pepper
1 medium tomato, seeded and chopped
4 green onions, sliced
Fresh rosemary and cilantro, optional 

Instructions
In a mixing bowl, beat cream cheese until smooth. Spread on a 12-inch round serving platter to within 2 inches of edge. 

In bowl, combine cocktail sauce and shrimp; spread over cream cheese. Sprinkle with mozzarella, green pepper, tomato and onions. Garnish with rosemary and cilantro. Serve with crackers. Refrigerate leftovers. 

Yield: 12 servings 
Per serving: fats, 10 grams (56% of calories); calories, 161; cholesterol, 56 milligrams; carbohydrate, 9 grams; fiber, 1 gram; protein, 10 grams; sodium, 429 milligrams 

Source: Country Woman Christmas 2000 (Reiman Publications)


SLOW COOKER CREAMY POTATO SOUP

~Submitted by Treva, Eastern TN

This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired. 

Original recipe yield: 6 servings.

* 6 slices bacon, cut into 1/2 inch pieces 
* 1 onion, finely chopped 
* 2 (10.5 ounce) cans condensed chicken broth 
* 2 cups water 
* 5 large potatoes, diced 
* 1/2 teaspoon salt 
* 1/2 teaspoon dried dill weed 
* 1/2 teaspoon ground white pepper 
* 1/2 cup all-purpose flour 
* 2 cups half-and-half cream 
* 1 (12 fluid ounce) can evaporated milk 

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease. 

2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally. 

3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving. 


SOUR CREAM BANANA BREAD WITH CHOCOLATE GLAZE

~Submitted by Jean, Syracuse, NY

1/2 cup butter, at room temperature
1 1/4 cups sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 cup mashed ripe bananas (about 2 medium sized)

1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch salt
1/2 cup (3 ounces) semi-sweet chocolate chips
3/4 cup chopped walnuts

CHOCOLATE GLAZE:

1/2 cup semi-sweet chocolate chips, melted
3 Tablespoons butter, melted

FOR THE BREAD: Beat together first 6 ingredients until blended. Stir in the remaining ingredients until dry ingredients are just moistened. Do not over-mix

Divide batter between 4 greased and lightly floured mini-loaf foil pans (6 x 3 x 2 inches), place pans on a cookie sheet, and bake in a 325 F. oven for 45 to 50 minutes, or until a cake tester, inserted in center, comes out clean.

Allow to cool in pans for 15 minutes and then remove from pans and continue cooling on a rack. When cool, drizzle top with Chocolate Glaze (optional, but very good, indeed).

Yields 4 mini-loaves.

You can make this into 12 muffins (2 1/2 x 1 1/4 inches) Or 2 (8 x 4-inch loaf pans), Or 1 (9 x 5-inch loaf pan. Adjust cooking time and check with a cake tester, inserted in center, until it comes out clean.

HEALTHY AND HEARTY CHICKEN SOUP

~Submitted by Jean, Syracuse, NY

Ingredients:
1 cup chopped onion
1 cup sliced celery
1 cup sliced carrots
3/4 cup uncooked rice
1/4 cup chopped fresh parsley
1/2 teaspoon cracked black pepper
1/2 teaspoon dried thyme
1 bay leaf
10 cups chicken broth
1 1/2 cup leftover diced chicken 

Combine onion and celery in a Dutch oven with a tiny bit of oil, season with salt and pepper and saut? until the onion is soft. Add the carrots, rice, parsley, pepper, thyme, bay leaf and chicken broth. Bring to a boil; stirring once or twice. Simmer uncovered 20 minutes. Add chicken and simmer uncovered 10 minutes longer. Remove bay leaf. 


ROASTED VEGETABLES WITH THYME

~Submitted by Treva, Eastern TN

2 pounds baby carrots
3 medium red potatoes, scrubbed and chunked
2 sweet onions, cut into 1/2-inch wedges
2 Tbsp. olive oil
1 & 1/2 tsp. dried thyme
1 tsp. salt
1 tsp. ground black pepper
2 garlic cloves, minced

Heat oven to 400 degrees. Toss carrots, onion wedges and the potatoes with olive oil, thyme, salt and pepper. Place on a 15 x 10-inch jellyroll pan or a roaster pan. Roast, uncovered, for 15 minutes. Sprinkle the minced garlic on top and roast for 10 more minutes or until the carrots and potatoes are tender.


PASTA WITH CHICKEN IN MUSHROOM SAUCE

~Submitted by Maggie, TX

1 split, skinless chicken breast with ribs (2 halves)
4 skinless chicken thighs
1 tsp. extra virgin olive oil
1 medium onion, chopped
1 garlic clove, minced
1/4 lb. white mushrooms, coarsely chopped
1 can (28 oz.) diced tomatoes
1 tsp. each oregano and basil
1/8 tsp. red pepper flakes, or according to taste
4 Tbsp. grated Parmesan cheese
1/2 lb. whole-wheat pasta chopped

Coat a large, non-stick skillet with cooking spray. Heat pan over medium-high heat until hot. Brown chicken lightly, about 8 minutes, turning pieces occasionally so they color on all sides. Transfer chicken to a plate. 

Heat oil in the pan. Saute onions and garlic until translucent, about 4 minutes. 

Add mushrooms. Saut? until they release liquid, about 4 minutes. 

Add tomatoes with their liquid, oregano, basil, and pepper flakes, if using. Season with salt and pepper. Return chicken to the skillet. Simmer until chicken is white at the bone, about 40 minutes, turning it after 25 minutes. Transfer chicken pieces to plate and set sauce aside. 

When cool enough to handle, pull the chicken meat from the bones. There will be about 8 ounces of white meat and 6 of dark meat. Wrap the white meat in plastic wrap or foil and refrigerate until ready to use another time. Mix the dark meat into the sauce.

Cook pasta according to package directions. 

TO SERVE:
Drain pasta and divide among 4 bowls. Reheat chicken/sauce under low heat until hot. Spoon sauce over pasta. Sprinkle with cheese and serve.

Makes 4 servings
Per serving: 414 calories, 9 g. total fat (3 g. saturated fat), 57 g. carbohydrate, 29 g. protein, 11 g. dietary fiber, 382 mg. sodium.

Source: the American Institute for Cancer Research

CHICKEN AND DUMPLINGS

~Submitted by Jean, Syracuse, NY

1 (1 1/2 pound) chicken
1 1/2 cups water
1/4 teaspoon salt
1/2 stalk celery
1/4 cup onion

Disjoint chicken and remove skin; place in large pan. Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.

Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add Rolled Dumplings. Cover and boil gently for 8 to 10 minutes.

Rolled Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup skim milk

Combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8 inch thickness and cut into 1-inch strips, squares or diamonds.

Each serving: 3/4 cup - may be exchanged for 2 medium fat meat, 1 starch


ORANGE CHEESE CAKE
(Microwave)

~Submitted by Maggie, TX

Cooking Time: 10 minutes
Preparation time: 15 minutes plus chilling time

1 cup part-skim ricotta cheese 
1/4 cup 1 % cottage cheese 
2 eggs, 1 yolk only 
1 tablespoon pure vanilla extract 
1 teaspoon maple extract 
Pinch nutmeg 
1 tablespoon whole wheat pastry flour 
2 tablespoons frozen orange juice concentrate 
3 tablespoons orange peel, grated 
4 tablespoons Grapenuts 
4 sliced strawberries, blueberries, kiwi, or banana for topping if desired 

In a deep bowl, combine first nine ingredients, reserving 1 tablespoon of orange peel. Beat with a hand mixer or use food processor to blend quickly. Turn into a 9-inch quiche or pie dish, and microwave at 80 percent power for 8 minutes, rotating the dish once. Microwave on high for 2 minutes more. Cake is baked when a knife inserted in center comes out clean. 

Dust top with Grapenuts and reserved orange peel. Refrigerate for a few hours, or make this the day prior to serving. Before serving, top with sliced fruit or berries. Lemon juice and lemon rind may be substituted for the orange. 

Serves 6.
Per Serving: 57 Chol (mg); 10 Carbo, (g); 8 Prot (g); 97 Na (mg)
Dietary Fiber: 7g Fat (g): 4; Sat 2.0; Poly .2; Mono 1.2 Calories: 101
Exchanges: 1 skim milk; 1/2 fat

Source: The Diabetes Double Quick Cookbook by Betty Marks


GARLIC PARMESAN PULL-APART BREAD

~Submitted by Jean, Syracuse, NY

5 tablespoons reduced-calorie stick margarine, melted
1 teaspoon garlic salt
1/4 teaspoon garlic powder
1 1/2 teaspoons dried dillweed
1 teaspoon crushed dried oregano
1 (25 ounce) package frozen roll dough, thawed
5 tablespoons grated Parmesan cheese

In a small bowl, combine first 5 ingredients.

Place Parmesan cheese in a separate small bowl.

Dip dough balls in margarine mixture and then roll in Parmesan cheese to lightly coat. Arrange in a Bundt pan coated well with cooking spray. Lay wax paper across the top of pan and set in a warm place to rise for 4 hours or so, or until dough fills pan (may also prepare in the morning using unthawed dough and let rise 8 hours during the day).

Preheat oven to 350 degrees F. Bake 30 minutes, or until golden. Yields 14 servings - each serving is 1 1/2 bread balls

Food exchanges: 2 starch, 1 fat Carb - 29 grams Calories - 181

SLOW COOKER COWBOY STEW

~Submitted by Leasa, IA

6 oz beef stew meat
1 potato, unpeeled, cut into 1" cubes
1/4 C chpd onion
1/4 t salt
1/8 t pepper
1 - 16 oz can baked beans in barbeque sauce

In 2 1/2 to 3 1/2 qt slow cooker, mix beef, potato, onion, salt and pepper. Spread beans over beef mixture. Cover and cook on low 8-10 hrs or until beef is tender.

Source: Betty Crocker


CHICKEN PAPRIKA

~Submitted by Maggie, TX

This recipe can be very easily doubled or tripled as necessary. I serve this with buttered egg noodles and broccoli.

Makes 2 servings

2 boneless skinless chicken breast halves, cut into strips 
4 teaspoons paprika (preferably Hungarian sweet) 
1 1/2 tablespoons butter 
1/2 cup chopped onions 
1 large plum tomato, seeded, chopped 
1 cup canned low sodium chicken broth 
1/4 cup regular sour cream or reduced-fat sour cream 

Season chicken with 1 teaspoon paprika, salt and pepper. 

Melt 1 tablespoon butter in nonstick skillet over medium-high heat. 

Add chicken and saut? until just cooked through, about 3 minutes. 

Transfer chicken to plate. 

Add remaining 1/2 tablespoon butter to same skillet. 

Add onion and saut? until beginning to soften, about 3 minutes. 

Add remaining 3 teaspoons paprika; stir 10 seconds. 

Add tomato and stir until beginning to soften, about 1 minute. 

Add broth and increase heat to high and boil until sauce thickens enough to coat spoon thinly, about 5 minutes. 

Mix in chicken and any collected juices. 

Reduce heat to low and add sour cream and stir just until heated through (do not boil). 

Season to taste with salt and pepper and serve. 

Calories 333
Calories from Fat 171 (51%) 
Amount Per Serving %DV 
Total Fat 19.1g 29% 
Saturated Fat 10.4g 52% 
Polyunsat. Fat 1.8g 
Monounsat. Fat 5.5g 
Trans Fat 0.0g 
Cholesterol 108mg 36% 
Sodium 180mg 7% 
Potassium 596mg 17% 
Total Carbohydrate 10.3g 3% 
Dietary Fiber 2.5g 10% 
Sugars 3.2g 
Protein 31.3g 62%


CHICKEN CAESAR SANDWICH

~Submitted by Lou, FL

Maggie, this came from the Pillsbury site. Sure sounds good to me !! 

2 boneless skinless chicken breast halves 
1/4 cup purchased Caesar salad dressing 
1 tablespoon chopped fresh chives 
2 kaiser buns, split 
2 (1-oz.) slices provolone cheese 
1 tablespoon purchased Caesar salad dressing 
2 leaves romaine lettuce 
2 slices tomato 

1 . Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast half. 

2 . Place chicken breast halves in large nonmetal dish or resealable food storage plastic bag. Add 1/4 cup salad dressing and chives; stir or turn bag to coat. Cover dish or seal bag. Refrigerate at least 2 hours to marinate, turning occasionally. 

3 . Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once and brushing occasionally with reserved marinade. Discard any remaining marinade. 

4 . To toast buns, place cut sides down on grill during last 1 to 2 minutes of cooking time. Place cheese slice on each chicken breast half; cook just long enough to melt. 

5 . Spread bottom halves of buns with 1 tablespoon salad dressing. Top each with lettuce, tomato and cheese-topped chicken breast half. Cover with top halves of buns.

BACON AND CHEESE STRATA

Serving: 6 
Prep Time: 20 minutes
Cook Time: 40 minutes

INGREDIENTS:
6 slices bacon
2 tablespoons Dijon mustard with seeds
12 slices firm white bread
6 ounces Gruy?re cheese, shredded (1 1/2 cups)
9 large eggs
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

DIRECTIONS:
1. On microwave-safe plate, place bacon on double thickness of paper towels. Cover with 1 paper towel. Cook on High 2 to 3 minutes or until browned. Let stand 5 minutes or until cool and crisp. Coarsely crumble bacon. 

2. Meanwhile, grease 13" by 9" ceramic or glass baking dish.

3. Spread mustard on 1 side of each bread slice. Arrange 6 bread slices, mustard side up, in bottom of baking dish, cutting slices to fit if necessary. Sprinkle with half of cheese. Top with all but 2 tablespoons crumbled bacon, then remaining bread slices, mustard side up.

4. In large bowl, with wire whisk, beat eggs, milk, salt, and pepper until blended. Slowly pour egg mixture over bread slices; press bread down to help it absorb egg mixture. If necessary, spoon egg mixture over any uncoated bread. Top with remaining cheese and bacon. Let stand at room temperature 15 minutes or cover and refrigerate overnight.

5. Preheat oven to 350° F. Bake strata 40 minutes or until puffed and golden and knife inserted in center comes out clean. Let stand at least 10 minutes before serving.

NUTRITIONAL INFORMATION:
Calories: 480
Total Fat: 26
Saturated Fat: 12
Cholesterol: 372
Sodium: 840
Carbohydrates: 32
Fiber: 1
Protein: 28

Source: Good Housekeeping Magazine


GARLIC AND HERBS CHEESE SPREAD

Makes 12 ounces

1 12-ounce tub Philadelphia whipped cream cheese
1 1/2 teaspoons finely minced fresh garlic
3/4 teaspoon Italian seasoning
1/4 teaspoon plus 1/8 teaspoon salt
1/8 teaspoon onion powder

Gently stir garlic, Italian seasoning, salt, and onion powder into whipped cream cheese. Store the spread in your fridge for at least a couple hours. Overnight is even better. Stir once more before serving.


CHOCOLATE-HAZELNUT TORTE

Makes (9-inch) torte
Prep 30 minutes
Bake 1 hour, 10 minutes
Cool 1 hour
Chill 4 hours

Crust:
1 1/2 cups hazelnuts
2 tablespoons all-purpose flour
1/3 cup butter, softened

Preheat oven to 350F.

Process hazelnuts in a food processor until finely chopped. Add remaining ingredients, pulsing until mixture holds together. Press into bottom and 1-inch up sides if a 9-inch springform pan.

Bake for 10 minutes. Remove from oven and set aside while preparing filling.

Filling:
1 cup butter, divided
3 (4-ounce) bittersweet chocolate baking bars, broken into 1-inch pieces
1 3/4 cups sugar
6 eggs, separated
1 cup all-purpose flour
Garnish: fresh fruit

In a small microwave-safe bowl, melt 1/4 cup butter and chocolate pieces in microwave oven on High (100 percent power) for 30 second intervals until melted (approximately 1 1/2 minutes total). Stir until smooth. Set aside to cool.

Preheat oven to 350F.

In a large mixing bowl, beat remaining 3/4 cup butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in flour and melted chocolate.

In a separate mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Fold egg whites into chocolate mixture. Spoon batter into prepared crust.

Bake for 1 hour. Cool for 1 hour; refrigerate for 4 hours before serving. Garnish with fresh fruit, if desired.


CHOCOLATE ITALIAN CHEESECAKE

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup buttermilk
1 cup sweetened coconut
2/3 cup finely chopped pecans
2 tsp. vanilla extract
Chocolate Cream Cheese Frosting (below)
Pecan halves (optional, for garnish) 

Pre-heat oven to 325 degrees. Beat butter and shortening until creamy; gradually add sugar, beating well. Add eggs one at a time, beating until blended. In a separate bowl, sift together the flour, cocoa and baking soda. Add to butter mixture, alternating with buttermilk, beating at a low speed until blended well. Stir in coconut, pecans and vanilla extract. Pour batter into three greased and floured 8-inch cake pans. Bake at 325 for 25 to 30 minutes, or until cakes test done. Cool in pans 10 minutes, then invert to wire racks to cool completely. Assemble cake and spread with Chocolate Cream Cheese Frosting. Decorate with pecan halves if desired.

Chocolate Cream Cheese Frosting: Beat together 1 (8 oz.) pkg. softened cream cheese, 1/2 cup softened butter, 2 tsp. vanilla extract and 1/4 tsp. cinnamon until creamy. Combine a 16-oz. pkg. powdered sugar with 1/4 cup unsweetened cocoa; gradually add to butter mixture, alternating with 1/4 cup buttermilk. Beat until smooth and creamy, then stir in 2/3 cup finely chopped pecans. Frost cake.

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