A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. We've got quite an issue for you so grab a cup of coffee or tea and dig in.

Although some of our readers have experienced some unusual (if not awful!) weather, here in my part of Texas, we have had glorious weather. It has been rather cool this past week (our temperatures have ranged from the low 30's all the way to the 70's). I would love this year-round! We've managed to keep the air conditioner and heater off at my house. Yes, it's been chilly but I always tell my kids: "dress for the temperature!" so they've been wearing their sweats and socks at night. Of course, come mid-day, we're all donning tee shirts and shorts. Extra loads of laundry are no bother compared to the light bill, otherwise.

I have enjoyed bringing this publication to you for almost 6 years. It has been great fun and I hope to have at least another 6 years ahead with you. If you enjoy the kindness of your fellow readers (and fruits of my labor) I hope you will consider using the shopping links provided in each issue. For as long as I can afford it, I will offer a free publication to readers. If the time comes when I must charge readers, I will simply leave smiling, as I know I have done a good job for you. I am grateful for the friendships formed along the way. You will be doing Christmas shopping anyway, so support a2z by giving the links a try. Your participation is greatly appreciated and I thank you in advance.

The monthly theme topic of Holiday Recipes will close on Thursday. If you have yet to send in your recipes, there's no time like the present. The special theme issue will be posted next Sunday, December 3rd. Won't you help make it a banner issue? Please visit the Monthly Theme section for details and the special link to be used. Thanks!

On with the show, folks. The recipes in today's issue are all keepers. There's just enough else tossed in to make you think and laugh, so enjoy! My thanks to the following for their participation in today's newsletter:

Fancy, Aurora, NB
Patti, Aurora, NB
Vicki, Sarasota, FL
Mary Jane, Stockton, CA
Luanne, FL
Nancy, NM
Robyn, Auckland, New Zealand
Brenda, AL
Treva, Eastern TN
Angelique, TX
Johnny, LA
Jean, Syracuse, NY
Larry Holmes, Ontario, Canada
Margo, Durango, CO
Pam, OH
Tena, MO
Pat, Minden, NV
Ann, FL
Carol, NY
Lisa H., Belmont, NC
Leasa, IA
Shirley, WA State

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/

Fancy is spending a few days away. Patti sent this along for her:

"It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it… and then the warmth and richness and fine reality of hunger satisfied… and it is all one." 
~ M.F.K. Fisher

Count Your Blessings

If you have food in the refrigerator, clothes on your back, a roof overhead and a place to sleep . . . 
you are richer than 75% of this world.

If you have money in the bank, in your wallet, and spare change in a dish someplace . . . 
you are among the top 8% of the world's wealthy. 

If you woke up this morning with more health than illness . . . 
you are more blessed than the million who will not survive this week.

If you have never experienced the danger of battle, the loneliness of imprisonment, the agony of torture, or the pangs of starvation . . . 
you are ahead of 500 million people in the world.

If you can attend a church meeting without fear of harassment, arrest, torture, or death . . . 
you are more blessed than three billion people in the world. 

If you hold up your head with a smile on your face and are truly thankful . . . 
you are blessed because the majority can, but most do not. 

If you can hold someone's hand, hug them or even touch them on the shoulder . . . 
you are blessed because you can offer healing touch. 

If you can read this message, you just received a double blessing that someone was thinking of you, and furthermore . . . 
you are more blessed than over two billion people in the world who cannot read at all. 

Remember to count your blessings!

~Unknown~

Ever wonder who invented that Green Bean Casserole??? Here's the answer.....

Shared by Vicki, Sarasota, FL

At the Thanksgiving pitch-in, you waltz in smug as Martha Stewart and park your snooty-looking brie en croute with cranberry chutney on the buffet table. But nothing awakens your inner hillbilly quite like the sight of a green been casserole. This murky, grayish-green glob, encrusted with a topping of French fried onions, looks like something you'd see pooled on a frat room floor following a pledge party. Yet it is savored in an estimated 20 million U.S. households during the holidays every year. The recipe (a can of condensed cream of mushroom soup, milk, pepper, soy sauce, canned green beans, and canned French fried onions) was developed in 1955 in the Campbell's Soup Company test kitchen. The "Green Bean Bake," as it was originally called, is the brainchild of Dorcas Reilly, home economist and manager of Campbell's cooking lab. In late 2002, the then 76-year-old "Grandmother of the Green Bean Casserole" appeared in Akron, Ohio, to donate her original, yellowed 8-by-11-inch recipe card to the National Inventors Hall of Fame. It was commemorated as "a prize invention for its enduring contribution to the holiday meal." The casserole remains Campbell's most-requested recipe, and company officials suspect that about 40 percent of all the condensed cream of mushroom soup they sell winds up incorporated in it.

S. Stall, L. Harry, & J. Spalding, from "The Encyclopedia of Guilty Pleasures"

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

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

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

Good Father

Shared by Mary Jane, Stockton, CA

One day a father gets out of work and on his way home he remembers that it's his daughter's birthday. He pulls over to a toy store and asks the salesperson, "How much is the Barbie on the display window?"

The salesperson answers, "Which one? We have:
Work out Barbie for $19.95
Shopping Barbie for $19.95
Beach Barbie for $19.95
Disco Barbie for $19.95
Divorced Barbie for $265.95

The amazed father asks, "What? Why is the Divorced Barbie $265.95 and the others only $19.95?"

The salesperson annoyingly answers, "Sir..., Divorced Barbie comes with:
Ken's Car,
Ken's House,
Ken's Boat,
Ken's Furniture,
Ken's Computer and...
One of Ken's Friends."


Medical Progress

Shared by Luanne, FL

"Doctor, I have an ear ache."
2000 B.C.- "Here, eat this root."
1000 B.C.- "That root is heathen, say this prayer."
1850 A.D.- "That prayer is superstition, drink this potion."
1940 A.D.- "That potion is snake oil, swallow this pill."
1985 A.D.- "That pill is ineffective, take this antibiotic."
2000 A.D.- "That antibiotic is artificial. Here, eat this root!"


Rich Girl's Shopping Prayer

Shared by Elizabeth, TX

(Note: nothing sacrilegious intended!)

Armani, Who art in Hermes, Hallowed be thy Gucci, Thy Cartier watch, Thy Prada bag, On Madison, As it is in Tiffany's. Give us this day our Visa Gold, And forgive us this overdraft. As we forgive those who stop our Mastercard. Lead us not into J.C. Penney And deliver us from SEARS. For thine is the CHANEL, the Gaultier and the Versace. For Dolce & Gabanna. AMEX.

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!

NORTH CAROLINA BARBEQUE

~Submitted by Nancy, NM

Now, my Dad's favorite recipe for North-Carolina-Style Barbeque.. yum! 

4 lbs. Fresh pork shoulder or pork loin, boned and cubed
1 cup ketchup
1 1/2 cups water
6 tsp chili powder
4 TB white vinegar
2 onions, diced
Salt and pepper to taste 

Add all ingredients to a large pot and cook about 1 1/2 hours (or more) until pork is tender. Mash with a potato masher. Serve by itself or on a hamburger bun slathered in mayonnaise. Traditionally served with coleslaw and hushpuppies.

GINGER CRUNCH

~Submitted by Robyn, Auckland, New Zealand

Makes 24 pieces 

125g butter, softened
1/2 cup white sugar
1 1/2 cups standard grade flour
1 teaspoon baking powder
1 teaspoon ground ginger

Ginger Icing:
75g butter
1 cup icing sugar
2 tablespoons golden syrup
3 teaspoons ground ginger 

Preheat oven to 190?C.

Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. 

Turn dough onto a lightly floured board. Knead well. Press dough into a greased 20 x 30 cm sponge roll tin.

Bake for 20 - 25 minutes or until light brown. Pour ginger icing over base while hot and cut into squares before it gets cold. 

Ginger Icing:

In a small saucepan combine butter, icing sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly.


POTATO SOUP MIX

~Submitted by Brenda, AL

(Brenda shared this in the QT. It sounds wonderful for gift-giving! ~Maggie)

Prep Time: 15 Minutes
Ready In: 15 Minutes
Yields: 6 servings 

"Potato soup in a jar is made with potato flakes and dry milk and seasoned with turmeric and thyme."

INGREDIENTS:
1 3/4 cups instant mashed potato flakes
1 1/2 cups dry milk powder
2 tablespoons chicken bouillon granules
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon ground turmeric
1 1/2 teaspoons seasoning salt

DIRECTIONS:
1. Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.

2. Attach the following instructions for the gift basket: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.


CHICKEN N' CHEESE CHOWDER

~Submitted by Treva, Eastern TN

4 cups Chicken broth 
1 & 1/2 cup Diced potatoes 
1 cup Diced celery 
1 cup Diced carrots 
1/2 cup Diced onions 
1/4 cup Butter or margarine 
1/3 cup All-purpose flour 
3 cup Milk 
1 tbsp. Soy sauce 
8 oz Processed cheese spread, cubed (1 loaf) 
2 cups Chopped cooked chicken (or use canned if in a hurry) 

Combine the broth and the vegetables in a large sauce pan. Cover and cook over medium heat for 15 minutes or until the vegetables are tender. Melt the butter in a Dutch oven over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and chicken. Cook until the cheese melts and the soup is thoroughly heated. 

Yield: 2 & 1/2 quarts


BROILED SIRLOIN

~Submitted by Angelique, TX

3 pounds sirloin or round steak, (about 1 " thick)
1 medium onion, chopped
1/2 cup lemon juice
1/4 cup vegetable oil
1 t. garlic salt
1 t. dried thyme
1 t. dried oregano
1/2 t. celery salt
1/2 t. pepper
2 T. butter, melted

With a meat fork, pierce holes in both sides of steak. Place in a large resealable bag. Combine the onion, lemon juice, oil, garlic salt, thyme, oregano, celery salt and pepper; pour over meat. Cover and refrigerate for 6 hours or overnight. Drain and discard marinade. Broil steak 6" from the heat for 8 minutes. Brush with butter and turn. Broil 6 minutes longer or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145; medium, 160, well done, 170.

Serves 10

Source: Taste of Home


ADOBO
(Braised and Fried Chicken and Pork) 

~Submitted by Johnny, LA

2 lbs (900 g) chicken parts 
2 lbs (900 g) boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch (5 cm) pieces 
1 cup (250 ml) distilled white vinegar 
1 cup (250 ml) water 
6 - 12 cloves garlic, finely chopped 
2 tsp (10 ml) salt 
Freshly ground pepper to taste 
2 bay (laurel) leaves 
Vegetable oil for frying 

Combine all ingredients except the vegetable oil in a large pot and stir to dissolve the salt. Allow to marinate at room temperature for 1 hour. Bring to a boil over high heat, reduce the heat and simmer covered for 40 minutes, until the pork is tender. Remove the pork and chicken and boil the remaining sauce uncovered until it has thickened and reduced to about 1 cup (250 ml). Meanwhile, heat about 1/4 inch (5 mm) of vegetable oil in a large skillet over high heat until it is very hot but not smoking. Fry the meats a few pieces at a time until browned and crisp on all sides. Arrange the meat on a platter and top with the sauce.

Serves 6 to 8.


BAKED ZITI

~Submitted by Jean, Syracuse, NY

Serves 6

2 Tablespoons of Olive Oil
2 Tablespoons Minced Onion
2 Cloves Garlic, Minced
1 Carrot, Diced Fine
1 Celery Stalk, Diced Fine
4 Links Hot Italian Sausage (Or Sweet If You Prefer)
Salt & Pepper
1 Teaspoon Dried Oregano
1/4 Cup Fresh Chopped Parsley
1/2 Cup Red Wine
2 (14 oz) Cans Chopped Tomatoes

Pasta:
1 Pound of Ziti Pasta (Or Other Dried Pasta)
1 1/2 Cups Diced Mozzarella or Fontina Cheese
3oz. Parmesan, Freshly Grated
3 Beaten Eggs

Brown the sausage links well in a heavy sauce pan. Remove and cut into 1/2 inch rounds. Next, make the sauce by heating the oil, and cooking the vegetables until they are softened. Add the wine and cook until reduced by half. Add the tomatoes, salt, pepper, oregano, sausage pieces, and parsley, and simmer for 60 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. In a buttered ovenproof dish, add 1/3 of the pasta, then sprinkle with the diced cheese. Repeat these layers twice more. Pour over top of the pasta the beaten eggs, and then sprinkle with the grated cheese. Bake in a preheated 400 degree F. oven until bubbly. Let stand 5 minutes before serving.

Buon Appetito!


CHEROKEE CORN PONES

~Submitted by Treva, Eastern TN

2 cups cornmeal
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
3/4 cup buttermilk
3/4 cup milk
butter

Combine cornmeal, baking soda, and salt. Cut in shortening until mixture resembles a coarse meal. Add buttermilk and milk, stirring just until dry ingredients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle (400°F). Cook 15 minutes. Turn and cook an additional 15 minutes. 

Serve hot with butter. 

Serves 8.


GOLD-WINNING CHILI

~Submitted by Angelique, TX

6 dried ancho or pasilla chilies (available in Hispanic markets or specialty food stores)
3 1/2 cup boiling beef broth
3 lb. boneless beef chuck, cut in 1/2" cubes
2 T. oil
1 large onion, chopped
4 large cloves garlic, crushed, and finely chopped
1/2 t. salt
2 t. ground cumin seed
1 to 3 T. chili powder
Chopped yellow peppers, onion, tomatoes, avocado, lemon juice or grated cheese for serving
1 to 2 T. cornmeal (optional)

Remove stems and seeds from chilies. Coarsely chop chilies. Put in bowl, cover with boiling beef broth and let steep for 30 minutes. Heat oil in large kettle. Add onion. Cook, stirring constantly until soft and lightly browned. Add garlic, salt and beef cubes. Cook, stirring constantly just until beef loses its pink color. Strain chilies. Reserve liquid and chilies. Stir 3 1/2 cups of chili liquid into beef. Stir in chili powder and ground cumin seed and bring to a boil. Reduce heat. Simmer, uncovered, over medium low heat for 1 hour. Stir occasionally. Put soaked chilies and remaining liquid in blender container. Cover. Blend until smooth. If needed, add 1/2 cup more water to make blending easier. Add mixture to beef and cook over medium low heat for 30 minutes, stir occasionally, or until meat is tender. If a thicker chili is desired, gradually stir in cornmeal, 1 T. at a time, then cook, stirring constantly to thicken. Serve with a variety of condiments, such as chopped yellow pepper, red onions, tomatoes, avocados, fresh lime juice or grated cheese.

NOTE: Ancho chilies (sometimes called Pasilla chilies) are sweet and fairly mild. In this recipe, they give the chili a rich dark color and provide a unique slightly spicy flavor. Caution should be taken after working with any chilies. Wash hands with warm soapy water and avoid touching face or eyes. To grind cumin seeds, use a mortar and pestle or electric spice grinder.

Serves 8 to 10

Source: My Old Recipes


CHICKEN AND LENTIL SOUP WITH GARLIC-CHEESE TOASTS

~Submitted by Larry Holmes, Ontario, Canada

1 19-ounce can ready-to-serve lentil soup
1 cup loosely packed frozen crinkle-cut carrots
1/4 teaspoon dried thyme, crushed
8 slices French bread
2 tablespoon butter
1/4 teaspoon garlic powder
3/4 cup shredded mozzarella or cheddar cheese
1 5 1/2-ounce can tomato juice (about 2/3 cup)
1 cup cubed cooked chicken

Preheat broiler. In a medium saucepan stir together soup, carrots, and thyme. Bring mixture to boiling; reduce heat and simmer 8 to 9 minutes or until carrots are tender.

Meanwhile, for garlic-cheese toasts, place bread slices on unheated rack of a broiler pan. Spread with butter; sprinkle with garlic powder. Broil 5 minutes from heat 1 minute or until golden brown. Top with cheese. Return to broiler; broil about 30 to 60 seconds or until cheese melts slightly and edges are golden brown. Stir tomato juice and chicken into soup; heat through. Serve toasts with soup.

Serves 4.


ROAST CHICKEN

~Submitted by Margo, Durango, CO

High Heat

475* MY TNT - tender and very juicy - also good for cooking ahead

1 - whole chicken - at least 3 1/2 pounds (or more)
oil - enough to oil chicken all over
salt
pepper
garlic powder

Preheat oven to 475* Prepare pan - if not non-stick, cover completely with tin foil - will make clean up a lot easier

Wash chicken, inside and out.

Salt inside using handful of salt. Oil outside of chicken - I use hands here too.

Salt, pepper and garlic powder breast of chicken.

Place chicken on rack in prepared pan.

Bake at 475* for about 40 minutes or thereabouts (little longer for larger chicken)

Bake additional 30 minutes - or longer depending on size of chicken - until juices run clear, basing w/juices occasionally.

This results in a wonderfully juicy chicken - great for dinner and really good leftovers.

And the skin is ever so crispy.

**I usually cook 2 chickens at a time - at least, cut up and freeze leftovers for use later.


MAPLE BUTTERNUT SQUASH CASSEROLE

~Submitted by Treva, Eastern TN

Butternut squash casserole recipe, baked with maple syrup, butter, and a simple pecan and brown sugar topping.

1 medium butternut squash 
2 tablespoons maple syrup 
2 tablespoons butter 
dash salt 
1/3 cup chopped pecans 
1 to 2 teaspoons brown sugar

Cut butternut squash up and remove seeds and pulp.

Cut into 1 & 1/2-inch pieces. Steam for about 15 to 20 minutes, until tender. Remove and let cool slightly. Remove peel and put squash into a bowl; mash with butter and maple syrup. Stir in a little cinnamon and a dash of salt, to taste. Transfer squash mixture to a buttered 1-quart casserole. Combine pecans and brown sugar; sprinkle over the squash. Bake at 350° for about 25 to 30 minutes.

Serves 4.


LIMONCELLO

~Submitted by Angelique, TX

11 lemons, preferably organic
1 liter 160 proof vodka or grain alcohol
3 cups sugar
3 cups boiling water

Peel strips of zest from lemons using a vegetable peeler; reserve remainder of lemons for another use. Put the zest and vodka into an airtight container and let stand at room temperature at least 2 days or up to 1 week. Stir together sugar and the hot water until sugar has dissolved; let cool completely. Stir sugar mixture into vodka mixture; refrigerate in an airtight container overnight. Pour liquid through a large sieve and funnel into airtight bottles; discard zest. Limoncello can be kept in the freezer for up to 3 months.

Source: Martha Stewart


TRADITIONAL CHRISTMAS EGGNOG

~Submitted by Pam, OH 

Makes 20 servings of about one (1) cup each. 

18 eggs
2 cups very finely granulated sugar
4 cups blended whiskey
1 cup cognac
1 tsp. vanilla extract
4 cups light cream
6 cups heavy cream (whipping cream)
grated nutmeg to taste 

Separate the eggs placing the yolks and the whites in separate large bowls. 

Add sugar to the egg yolks and beat until fluffy thick. Stir in the whiskey, cognac, vanilla, and light cream. Chill several hours until cold. 

Beat egg whites until they stand in firm peaks. Beat the heavy cream until it stands stiff in a large bowl. Fold beaten egg whites, then the whipped cream, into the egg yolk mixture. Pour the whole thing into a large punch bowl and sprinkle grated nutmeg over the top to taste. 

Serve in punch cups. 

NOTE: If making the above by the gallon, use 24 eggs instead of 18, 3 cups sugar instead of 2, and use a gallon of whole milk instead of the two creams. Skip the whipped cream part and just blend the whole mess together. 


CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

~Submitted by Jean, Syracuse, NY

Serves : 10
Prep. Time : 2:00

3 Tbsp. margarine - melted 
2 1/2 cup chocolate cookie crumbs
2 Lbs. cream cheese - softened 
1 cup sugar 
4 eggs 
1 tsp. all-purpose flour 
1 tsp. vanilla 
1 cup sour cream 
1 tube refrigerated chocolate chip cookie dough - rolled into 1" balls
2 oz. chocolate chips

Grease the bottom and sides of a 10" spring form pan.

Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.

Using an electric mixer on high speed, beat cream cheese, sugar, eggs and flour until smooth. Add vanilla and sour cream and mix just until blended.

Pour 1/2 of the batter into prepared crust.

Gently stir cookie dough and chocolate chips into remaining batter. Pour into pan.

Bake in 325 degree oven for 1 hour.

Turn off the oven and prop the door open several inches. Allow cake to remain in the oven 30 minutes.

Refrigerate cheesecake until ready to serve.

NOTES : Garnish with whipped cream and sprinkle chocolate chips on top.


EASY CINNAMON BARS

~Submitted by Treva, Eastern TN

Homemade bars using on-hand ingredients are as easy as 1, 2, 3.

1 cup sugar
1 cup butter or margarine, softened
1 egg, separated
2 cups Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon water
1/2 cup finely chopped nuts

1. Heat oven to 350?F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, mix sugar, butter and egg yolk with spoon. Stir in flour and cinnamon. Press in pan.

2. Beat egg white and water until foamy; brush over dough. Sprinkle with nuts.

3. Bake 18 to 23 minutes or until very light brown. For bars, immediately cut into 7 rows by 6 rows. Cool in pan on wire rack, at least 30 minutes.


THE ULTIMATE PASTA SALAD

~Submitted by Angelique, TX

1 pkg. tri colored spiral pasta (16 oz)
1 head fresh broccoli, cut into bite size pieces
1 head fresh cauliflower, cut into bite size pieces
1 red onion, chopped
2 t. minced garlic
8 oz. pepperoni slices, cut into quarters
1 pkg. mozzarella cheese, cut into cubes (8 oz)
1 can (6 oz) large pitted black olives, drained and sliced
1/2 cup olive oil, or to taste
1/2 cup red wine vinegar, or to taste
Salt and pepper to taste
Italian seasoning to taste

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente; drain. Transfer to a bowl, cover and chill 1 hour in the refrigerator. Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil and red wine vinegar. Season with salt and pepper and Italian seasoning. Chill in the refrigerator until ready to serve.

Serves 12

You can also use farfalle pasta and feta cheese in place of the spiral pasta and mozzarella cheese.

Source: AllRecipes


SWEET, SWEET POTATOES

~Submitted by Vicki, Sarasota, FL

2 lb. sweet potatoes, peeled and grated
1/3 cup brown sugar, packed well
1/4 cup coconut, flaked
1/4 cup broken pecans, toasted
1/4 tsp. cinnamon
1/4 tsp. coconut extract
1/4 tsp. vanilla

In a crock pot, combine the potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6 to 8 hours, or HIGH for 3-4 hours. stir in coconut and vanilla extracts.

(Not being a coconut person, I would leave that out......but go for it if you are!! hee hee)


PAIN A L'ANCIENNE

~Submitted by Tena, MO

6 cups bread flour
2 1/4 teaspoons salt
1 3/4 teaspoons yeast
2 1/4 cups plus 2 tablespoons to 3 cups ice cold water (40F)

Combine flour, salt, yeast and 19 ounces of water and mix for 2 minutes on low speed. Switch to the dough hook and mix for 5-6 minutes on medium speed. Cover bowl with plastic wrap and place in refrigerator overnight. Take dough out of refrigerator at least 2-3 hours before ready to bake. When dough has doubled, transfer to floured surface and shape into lump 8x6". Cut with metal pastry scraper dipped in cool water into 6 pieces. Let relax for 5 minutes. 

Preheat oven to 500-550F, place baking stone in oven, and place empty pan in oven for steam pan. Pull loaves to about 16 to 17"" long, or the length of the baking stone. Slide loaves onto baking stone and pour 1 cup hot water into the steam pan. After 30 seconds of baking, spray oven walls with water. Repeat twice more at 30-second intervals. Lower oven to 475F and bake for 8-9 minutes. Rotate and continue baking 10-15 minutes more.

Source: Bread Baker's Apprentice


EASY HAM AND BROCCOLI BAKE

~Submitted by Treva, Eastern TN

Prep Time: 10 min, Total Time: 55 min
Makes: 4 servings

1 pkg. (6 oz.) OSCAR MAYER Thin Sliced Smoked Ham, chopped
2 cups broccoli florets, coarsely chopped
1 & 1/2 cups WHEAT THINS Snack Crackers, crushed
6 eggs
1/2 cup milk
1 cup KRAFT Shredded Pizza! Mozzarella & Cheddar Cheese

PREHEAT oven to 350°F. Spread ham onto bottom of greased 9-inch square baking dish; cover with layers of broccoli and cracker crumbs.

BEAT eggs and milk with wire whisk until well blended. Pour over ingredients in casserole dish; sprinkle with cheese.

BAKE 40 to 45 min. or until center is set and top is golden brown.

Balance this simple entree with smart side dishes. For example, choose a mixed green salad and seasonal fresh fruit.

Easy Chicken and Broccoli Bake
Prepare as directed, substituting chopped cooked chicken for the ham.

Nutrition (per serving): Calories 400, Total fat 22 g, Saturated fat 8 g,
Cholesterol 360 mg, Sodium 1120 mg, Carbohydrate 25 g, Dietary fiber 2 g, 
Sugars 5 g, Protein 27 g, Vitamin A 35% DV, Vitamin C 30% DV, Calcium 30% DV, 
Iron 20% DV

Source: www.kraftfoods.com


QUICK AND EASY NACHO DIP

~Submitted by Angelique, TX

1/2 lb. 85% lean ground beef
Salt (optional)
Pepper (optional)
Onion powder (optional)
2 garlic cloves , minced (optional)
2 jars salsa (as hot or mild as you like)
15 oz. can fat free refried beans
1 1/2 cup fat free sour cream
1 1/2 cups shredded reduced fat sharp cheddar cheese, divided

Brown ground beef in skillet. Drain. Add salt, pepper, onion powder and minced garlic if desired. Combine beef mixture, salsa, beans, sour cream and 1 cup cheese in slow cooker. Cover and cook on low 2 hours. Just before serving, sprinkle with remaining 1/2 cup cheese.

Serves 20

Source: Fix It and Forget It


KIELBASA

~Submitted by Brenda, AL

Hi Maggie, Brenda from Alabama here. I was rummaging through my recipes again and found this one, it is great for a crowd just double or triple the ingredients.

Yield: 7 (4 oz) servings

Ingredients

2 (14 oz) pkgs. Healthy Choice smoked sausage 
2 (16 oz) cans whole berry, cranberry sauce 
1 (18 oz) bottle barbecue sauce

Place all ingredients in crock pot on high simmer at least one hour.


CARAMEL APPLE OAT SQUARES

~Submitted by Pat, Minden, NV

1-3/4 cups all-purpose flour
1 cup quick-cooking oats
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter or margarine
1 cup chopped walnuts
20 caramels, unwrapped
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 (21-ounce) can Apple Pie Filling

Preheat oven to 350 degrees.

In large bowl, combine flour, oats, brown sugar, baking soda and salt; cut in butter until crumbly. Reserving 1-1/2 cups crumb mixture, press remainder on bottom of a 13x9-inch baking pan. Bake 15 minutes.

Add nuts to reserved crumb mixture. In heavy saucepan, over low heat melt caramels with Sweetened Condensed Milk stirring until smooth. 

Spoon Apple Pie Filling over prepared crust; top with caramel mixture, then reserved crumb mixture. Bake 20 minutes or until set. Cool. Serve warm with ice cream or Cool Whip. Store leftovers covered in refrigerator.


CARAMEL DUMPLINGS

~Submitted by Treva, Eastern TN

DUMPLINGS: 
1 & 1/2 cups flour 
2 Tbsp. butter 
1/2 cup milk 
2 tsp. Baking powder 
1/2 cup sugar 
1 tsp. Vanilla 

Cream butter and sugar together. Sift flour before measuring and resift with baking powder. Add alternately with milk. Add vanilla. Drop by spoonfuls into the hot caramel sauce. Bake in a moderate oven, 350° about 30 minutes. 

SAUCE: 
1& 1/2 cups brown sugar 
2 cups boiling water 
2 T. butter 
1/8 tsp. Salt 

Caramelize the sugar in boiling water. Add butter and salt. Cook about 10 minutes while preparing dumplings.


FESTIVE TOSSED SALAD

~Submitted by Angelique, TX

1/2 cup sugar
1/3 cup cider vinegar
2 T. lemon juice
2 T. finely chopped onion
1/2 t. salt
2/3 cup vegetable oil
2 to 3 t. poppy seeds
10 cups torn romaine
1 cup shredded Swiss cheese
1 medium apple, cored and cubed
1 medium pear, cored and cubed
1/4 cup dried cranberries
1/2 to 1 cup chopped cashews

In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend. In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat. Serve at once.

Serves 8 to 10

Source: Taste of Home


CHERRY CORDIAL ICE CREAM

~Submitted by Ann, FL

Servings: Makes about 1 1/2 quarts

Ingredients 
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 
2 cups (1 pint) half-and-half 
2 cups (1 pint) whipping cream, unwhipped 
1 (10-ounce) jar maraschino cherries (without stems), well drained and chopped (about 1 cup) 
3/4 cup semi-sweet mini chocolate chips 
1 tablespoon vanilla extract 
1/2 teaspoon almond extract 

Instructions 
In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer’s instructions. Freeze leftovers.

Notes: Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine EAGLE BRAND®, 1/2 cup chopped maraschino cherries, 1/2 cup mini chocolate chips, 2 teaspoons vanilla and 1/4 teaspoon almond extract; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm. Freeze leftovers. 


GREEN SALAD WITH WALNUTS

~Submitted by Carol, NY

1/4 c. mayonnaise
3 tbs half and half
1 tsp dry mustard
1/4 tsp garlic powder
1/4 tsp salt
6 cups leaf lettuce or Bibb lettuce, torn into bite sized pieces
1 cup coarsely chopped walnuts
Fresh ground pepper

Prepare dressing by combining all ingredients except lettuce, walnuts and freshly ground pepper. Toss lettuce and walnuts together. Serve with dressing and freshly ground pepper.



ONION AND BACON FLAN

~Submitted by Treva, Eastern TN

Cousin to the quiche, this tasty Campbell's tart is best served with a crisp and crunchy salad. 

Serves 4 

• 19cm (7 1/2in) plain pastry flan case
• 15ml (1 tbsp) vegetable oil
• 1 onion, chopped
• 4 rashers bacon, derinded, chopped
• 295g can Campbell's Condensed Cream of Mushroom Soup
• 4 medium eggs, beaten
• 25g (1oz) cheddar cheese, grated

1. Pre-heat oven to 190?C (375?F, Gas 5). Place flan case on baking tray.

2. Heat the oil in a pan and stir-fry onion and bacon for 5 mins. Spoon into flan case.

3. Mix together soup and eggs. Pour into flan case, sprinkle with cheese and bake for 35 mins or until golden and set. Serve warm or cold with salad or vegetables.


SURPRISE BREAD

~Submitted by Angelique, TX

1 lb loaf frozen bread dough, thawed and allowed to rise according to pkg.
1 lb lean ground beef
1 lb pork pan sausage
2 cups grated Cheddar cheese
1 bunch green onions, sliced and sauteed in meat drippings

Brown ground beef and sausage together in a large skillet, breaking up as it cooks. Continue cooking until all is done and browned. Drain meat well. Remove all but scant tablespoon drippings from pan. Saute green onions in meat drippings for 1 or 2 minutes. Remove and drain. Roll out bread dough to a rectangle shape. Spread meats over bread leaving a 1-inch border all around. Sprinkle cheese and onions over meat. Roll up bread starting from long side. Place seam side down on lightly greased baking sheet. Bake according to bread dough package directions.


CHRISTMAS COCONUT CAKE

~Submitted by Johnny, LA

1 (18 oz.) pkg. of butter cake mix with pudding
1 (14 oz.) can of sweetened condensed milk
1 (8 1/2 oz.) can of cream of coconut
1 (15 1/4 oz.) can of crushed pineapple
1 (12 oz.) carton of thawed whipped topping
1 (12 oz.) pkg. of coconut
1 (10 oz.) jar of maraschino cherries
1 pkg. of crushed pecans

Grease and flour bottom only of 13x9 inch pan. Set aside. 

Prepare and bake cake mix according to package directions. 

Punch holes in top of warm cake with small knife. Combine condensed milk and cream of coconut, pour over warm cake; let cool. Spread pineapple over cake. Top with whipped topping. Sprinkle coconut on cake. Decorate with cherries and pecans. Cover and chill at least 8 hours. Cut into squares and serve. Keep in refrigerator.


PUMPKIN SHEET CAKE

~Submitted by Lisa H., Belmont, NC

4 ea extra large eggs 
1 c oil 
2 c sugar 
1 cn (1 pound) pumpkin 
2 c unsifted flour 
2 ts baking powder 
1 ts baking soda 
1/2 ts salt 
2 ts cinnamon 
1/2 ts ginger 
1/2 ts cloves 
1/2 ts nutmeg 

FILLING:
3 oz cream cheese, softened 
6 tb butter 
1 tb milk 
1 ts vanilla 
1 3/4 c powdered sugar 

Place eggs, cooking oil and sugar in large bowl of mixer. Beat on medium speed until well blended. Add pumpkin. Mix thoroughly. Sift together flour, baking powder, soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth, scraping down sides of bowl frequently. Pour batter into greased and floured jelly roll pan, 10 by 15 inches. For thinner cake, use 11 by 17 jelly roll pan. For thicker cake, divide batter between two 9 by 9' pans. Bake on center shelf of preheated 375 oven 20 minutes or longer, depending on size of pan, until wooden pick inserted in center comes out clean. Cool. Spread with cream cheese frosting. 


WALNUT CHEDDAR APPLE BREAD

~Submitted by Treva, Eastern TN

1/2 cup butter, softened
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup milk
1 cup (4 ounces) shredded Cheddar cheese
1 cup diced dried apple
1/2 cup coarsely chopped walnuts

Preheat oven to 350°F. Grease 9x5-inch loaf pan. 

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla until blended. 

Combine flour, baking powder, baking soda and salt in small bowl. Add flour mixture to butter mixture on low speed alternately with sour cream and milk, beginning and ending with flour mixture. Mix well after each addition. 

Stir in cheese, apple and walnuts until blended. Spoon into prepared pan. 

Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature.


OLD FASHIONED MACARONI SALAD

~Submitted by Angelique, TX

1 cup Hellmann's Real Mayonnaise
2 Tbsp milk
2 Tbsp cider vinegar
1 tsp salt
1/2 tsp sugar
1/8 tsp pepper
8 oz elbow macaroni, cooked, drained
1 1/2 cups sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped

In large bowl, stir together mayonnaise, milk, vinegar, salt, sugar and pepper. Add macaroni, celery, onion and eggs; toss to coat well. Cover; refrigerate at least 2 hours.

Makes about 5 cups.


CHICKEN STEW WITH PARSLEY DUMPLINGS

~Submitted by Leasa, IA

This is off an old box of Bisquick, and I just love it! Pretty simple and tastes great!

2 1/2 - 3 lbs chicken pieces
4 C water
1 C chpd onion
5 t bouillon, or 5 bouillon cubes
1/4 t pepper
2 C sliced carrots
1/3 C flour
1/2 C water
1 1/2 C sliced celery
2 C Bisquick
2/3 C milk
1 T parsley flakes

Heat chicken, 4 C water, onion, bouillon and pepper to boiling in a 4-qt Dutch oven; reduce heat. Simmer uncovered 30 mins.

Add carrots, simmer 10 mins. Mix flour and 1/2 C water. Stir flour mixture and celery into chicken mixture. Cook, stirring constantly until thickened. Mix baking mix, milk and parsley until soft dough forms. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 mins. Cover and cook 10 mins longer. 

4 - 6 servings


LEFTOVER THANKSGIVING TURKEY ENCHILADAS

~Submitted by Jean, Syracuse, NY

Leftover cooked turkey (white or dark meat pieces)
1 or 2 cans cream of celery soup or cream of chicken
1 can diced green chilies
1 regular size package plain tortilla chips, crumbled
1 (8 oz.) package Cheddar cheese, grated
1 (8 oz.) package Monterey Jack cheese, grated
1 small onion, chopped
1 jar jalapeno's (optional)

Saute onions in butter or margarine in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Add jalapeno's, if desired. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese. Quantity is determined by the amount of turkey available. For larger amounts, simply continue to layer ingredients. Conventional Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly. Microwave Oven: Heat at medium high power until thoroughly heated and cheese is bubbly. 

Note: This dish is great during holidays after everyone is tired of turkey and dressing. Cooked chicken also works great. This recipe reheats well and tastes even better as a leftover!


SIMPLE QUICK BATCH APPLESAUCE

~Submitted by Treva, Eastern TN

4 apples, peeled, cored, chopped into chunks 
1/2 cup pineapple juice 
1/4 tsp. cinnamon 
1 tbs. brown sugar 

Place the apples in a food processor or blender and process for 1 minute. If you don't have either of these appliances, then just chop the apples by hand, very small. Place the apples, pineapple juice, brown sugar, and cinnamon in a saucepan and stir to combine the ingredients. Cook on medium low for 20-30 minutes, stirring occasionally. Remove from the heat and let the sauce cool for 15 minutes. Store the sauce in a Tupperware bowl or a jar in the refrigerator. 

Yield: 2 cups of Applesauce


HOT OLIVES

~Submitted by Angelique, TX

2 cups mixed olives
1 fresh or dried bay leaf
1 sprig rosemary
2 T. fresh thyme, chopped
1/2 t. fennel seeds
1/4 t. crushed red pepper flakes
1 long strip orange zest
Extra virgin olive oil for drizzling

Preheat oven to 350. Layer 2 sheets of foil, each 18" long. Place the olives in the center of the foil and toss with the bay leaf, rosemary, thyme, fennel seeds and red pepper flakes. Add the orange zest and drizzle with extra virgin olive oil. Pinch the foil together and seal to form a pouch. Warm the olives in the oven for 15 minutes.

Makes 2 cups.

Source: EveryDay with Rachel Ray

TUNA "LONDON BROIL" WITH WASABI CREAM

~Submitted by Angelique, TX

2 teaspoons sesame seeds, toasted
2 teaspoons wasabi powder (dried Japanese horseradish) 
2 teaspoons cracked black pepper 
1 teaspoon garlic powder 
1/4 teaspoon salt 
4 (6-ounce) tuna steaks (about 3/4 inch thick) 
1 tablespoon wasabi powder
1 tablespoon water
1/4 cup low-fat mayonnaise
1/4 cup fat-free sour cream
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
Cooking spray
2 tablespoons sliced green onions

Combine first 5 ingredients; rub over tuna. Cover and chill 30 mins. Combine wasabi and water. Let stand 5 mins. Stir in mayonnaise, sour cream, juice, and soy sauce. Prepare grill to high heat. Place steaks on grill rack coated with cooking spray; grill 5 mins on each side or until desired degree of doneness. Serve with wasabi cream; sprinkle with onions.

Yield: 4 servings (serving size: 1 steak, 2 tablespoons wasabi cream, and 1 1/2 teaspoons onions)

CALS 308(30% from fat); FAT 10.3g (sat 2.4g,mono 3g,poly 3g); PROTEIN 41.3g; CHOL 66mg; CALCIUM 47mg; SOD 500mg; FIBER 0.9g; IRON 4.4mg; CARB 9.7g

Source: Cooking Light, AUG 2003


ANNE'S ANGEL HAIR AND BROCCOLI FRITTATA

~Submitted by Jean, Syracuse, NY

Ingredients:
3/4 lb broccoli, trimmed and cubed
1 lb angel hair pasta
2 Tbs olive oil
1 Tbs butter, softened
1 cup mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
1 egg, slightly beaten
4 egg whites, slightly beaten

Steam broccoli over boiling water 2 minutes. Cool and cut into 1/4-inch slices. Cook pasta in salted water until al dente. In bowl toss pasta with oil, asparagus, cheese and salt and pepper to taste. Cool two minutes. Add eggs and mix. In large nonstick skillet heat 1 T butter over medium high heat. Add pasta mixture and spread evenly with two forks. Reduce heat to medium and cook three minutes. Shift skillet to cook 1/4 of frittata at a time 1 1/2 minutes for each 1/4. Place plate over skillet and turn, then slide frittata off plate back onto other side of pan. Cook other side as described above. Cool to room temperature. Cut into wedges and serve.

Nutritional Analysis:
Calories – 467.2
Total fat – 15.3 g
Saturated fat – 5.2 g
Sodium – 289 mg
Cholesterol – 63 mg

Source: Dr. Anne Means


SPICY BAKED SWEET POTATO "FRIES"

~Submitted by Treva, Eastern TN

Serves: 4

A healthy alternative to an American favorite.

INGREDIENTS
2 medium sweet potatoes, washed and cut (lengthwise) into strips (1/3 inch on each side)
1-1/2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon onion powder 

DIRECTIONS
1. Line cookie sheet with aluminum foil or parchment paper. 

2. Preheat oven to 450° F. 

3. In a small mixing bowl, combine all ingredients. Mix to evenly coat potato strips. 

4. Place potato strips on lined cookie sheet (allow space between individual strips for even cooking). 

5. Bake for 15 minutes (or until potatoes become crispy) turning strips every 5 to 7 minutes (or as needed). 

NUTRITION INFO
Calories: 117.6 
Fat: 5.5 g 
Carbohydrates: 16.4 g;
Protein: 1.2 g

DIABETIC SOUTHERN CORNBREAD

~Submitted by Shirley, WA State

Serves 12
Bake 350 for 25 min.

1 1/2 tsp canola oil
1 1/2 c. yellow cornmeal
1 1/2 c. whole wheat flour
1/3 c. nonfat dry milk
3 tbl. Splenda baking sweetener
1 1/2 tsp. baking powder
1/2 tsp salt (optional)
whites of 3 large eggs
1 1/2 cup nonfat milk

Pour oil in cast iron skillet and swirl to coat bottom. In large bowl, combine dry ingredients. In small bowl beat with a wire whisk the egg whites till frothy. Stir in rest of wet ingredients. Stir together but leave some of the lumps. Do not make smooth. Pour in prepared skillet and put into the hot oven. Turn out on serving platter and cut into wedges.

Note: I use my small pizza pan for serving.

Cal: 134, Pro. 6g, Carbs 26g, Chol 1mg, Total fat 1.5g monounsaturated 0.5g, Fiber 3 g, Sod 326mg

Adapted from the American Heart Assoc.


PEANUT BUTTER GRANOLA

~Submitted by Jean, Syracuse, NY

Sooo good!

2/3 cup reduced-fat creamy peanut butter 
2/3 cup honey 
1 tsp ground cinnamon or less, according to taste 
1 tsp vanilla 
4 cups all natural granola, preferably sugar-free 
1 cup raisins 
1/2 cup dried fruit bits 
1 cup dry roasted peanuts 

Preheat oven to 300F degrees. Spray a 9 x 13-inch baking pan with nonstick vegetable spray; set aside. 

Combine peanut butter, honey and cinnamon in a large saucepan and heat until mixture is smooth and creamy. Remove from heat and stir in the vanilla and granola. 

Spoon the mixture into the prepared pan, and bake for 35 to 40 minutes, stirring occasionally. 

Turn oven off and mix in raisins, mixed fruit and peanuts. Let stand in (unlit) oven for 1-1/2 hours, stirring occasionally, until dry. Store in tightly covered container.

Yield: 8 cups of mix pr 24 (1/3 cup) Servings. 
Per Serving: 204 Cal; 5 gm Fat (1 gm Saturated Fat); 33 gm Carb; 00 mg 
Cholesterol; 135 mg Sodium; 5 gm Protein; 2 gm Dietary Fiber. 
Exchanges: 1 Starch/Bread; 1/2 Fruit; 1 Fat.


LOW-FAT SUGAR-FREE BANANA BREAD

~Submitted by Treva, Eastern TN

2 cups all-purpose flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup unsweetened applesauce
1 cup Splenda 
2 eggs
1 cup mashed bananas
2 tablespoons orange juice or low-fat milk

Grease loaf pan and preheat oven to 350 degrees. Mix all dry ingredients together in large bowl. In smaller bowl, combine remaining ingredients, mixing well with a fork. Then stir into dry ingredients. Pour into loaf pan and bake for 45-55 minutes or until toothpick inserted in center comes out clean.

This freezes well and will keep in the fridge for up to 1 week.

Note: When you buy applesauce for baking and have some left over, pour it into a freezer container and store it in the freezer.

STEAK AND ONIONS WITH MUSHROOM SAUCE

~Submitted by Jean, Syracuse, NY

2 porterhouse steaks (about 5 ounces each), trimmed of excess fat
Dash of pepper
Nonstick cooking spray
6 large Spanish onion slices, about 1/2-inch thick
2 teaspoons olive or vegetable oil

FOR THE MUSHROOM SAUCE:
2 cups mushroom caps, cleaned
2 small cloves garlic, minced
1/2 cup beef broth
1 teaspoon cornstarch
1/4 cup dry sherry

TO PREPARE THE STEAK:
Preheat the broiler. Sprinkle each steak with pepper and set aside.

Spray the onion slices with nonstick cooking spray and arrange them on a rack in broiling pan. Broil, turning frequently, until the slices are lightly browned. Remove and transfer to a serving plate; set aside and keep warm.

Set the steaks on the rack in the broiling pan and broil until desired doneness, about 3 to 4 minutes per side.

MEANWHILE, PREPARE THE MUSHROOM SAUCE:
In a medium nonstick skillet heat the olive or vegetable oil. Add the mushrooms and garlic; cook over medium-high heat, stirring frequently, until the mushrooms are browned, about 4 minutes.

In a small bowl, dissolve cornstarch in a little beef broth. Add remaining beef broth and sherry. Stir into the mushrooms and continue to stir and cook until the mixture comes to a boil. Reduce the heat to low and simmer until thickened, about 1 minute.

TO SERVE:
Arrange steak on a plate with onions. Top with sauce.

Makes 2 servings


JASPER WHITE'S PEAR CRISP

~Submitted by Treva, Eastern TN

Nearly every dessert these days comes accompanied with the description "mouth-watering," but few deserve the accolade as strongly as this authentic Southern treat. With heaping portions of chopped pecans, a dash of cinnamon and a generous scoop of light brown sugar, nothing makes a more rewarding finale to a full-course dinner...

This recipe serves: 2 
Preparation time: 15 minutes 
Cooking time: 1 hour 

Ingredients
1/4 cup chopped pecans
1/4 cup all-purpose flour
1/4 cup light brown sugar, firmly packed
pinch of salt
1 dash ground cinnamon
2 firm pears (such as D'Anjou, Bosch or Bartlett)
1 & 1/2 teaspoons sugar
3/4 teaspoon all-purpose flour
2 scoops low-fat frozen yogurt or low-fat vanilla ice cream

Cooking Instructions
1. Preheat the oven to 350°F. 

2. Place the pecan pieces on a baking sheet and toast in the oven until golden brown, about 6 minutes. 

3. In a mixing bowl, combine the flour, brown sugar, salt, cinnamon and pecans. Add the butter. Rub the mixture in the palms of your hands, working in the butter but still keeping the mixture crumbly. Set aside in a cool place. 

4. Peel, core and slice the pears into 1/2" thick slices. Toss the slices with the sugar and flour. Place in a small, deep baking dish and cover evenly with the topping. 

5. Bake in the oven until the top is brown, bubbly and crisp, about 1 hour. 

6. Divide the warm crisp into 2 bowls and top with ice cream or frozen yogurt. 

Nutrition Facts 
Serving size: 1 cup of crisp and 1/2 cup of frozen yogurt 
Calories 464 
Total Fat 11 g 
Saturated Fat 2 g 
Protein 8 g 
Total Carbohydrate 87 g 
Dietary Fiber 5 g 
Sodium 102 mg 
Percent Calories from Fat 21% 
Percent Calories from Protein 7% 
Percent Calories from Carbohydrate 72%


PORK BURGERS WITH CHEESY POTATOES

~Submitted by Maggie, TX

Note from Maggie: This recipe serves only one. When I prepared it, it was for four. And I did not use a food processor, I used my hands. Using a melon baller is an ingenious way to scoop out the potato flesh, resulting in perfect little shapes for frying. However, I diced the potatoes into large chunks. Even though the presentation was not fancy, it worked great.

Cooking time: less than 10 mins 

Ingredients

For the pork burgers:
225g/8oz pork mince
1/2 red onion, chopped
pinch oregano
55g/2oz cheese, grated 

For the cheesy potatoes:
1 potato, cut into thick 2.5cm/1 inch slices
oil for deep frying

For the cheese sauce:
150ml/5fl oz double cream
110g/4oz cheese, grated
1 tbsp chives, chopped
salt 
freshly ground black pepper

Method

1. Heat deep fat fryer to 190C/375F or one third fill a large pan with vegetable oil. To test if oil is to the correct temperature, drop a small cube of bread in the oil, if it sizzles and turns golden the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.) 

2. Blitz the pork, onion, herb and seasoning in a food processor until combined.

3. Shape the meat into four patties.

4. Into the middle of two of the patties place half the cheese.

5. Cover with the other two patties and seal the edges.

6. Char grill on a griddle or in a frying pan for 4-5 minutes, turning occasionally.

7. For the cheesy potatoes, remove the middle from the potato slices with a melon baller to make cup shapes.

8. Deep fry for 3-4 minutes until golden and cooked through.

9. Heat the cream in a pan until it is just about to boil.

10. Remove from the heat.

11. Whisk in the cheese and chives and season.

12. Serve the burger with the cheesy potatoes.

Source: Tony Tobin, from Ready Steady Cook

SOPAPILLA CHEESECAKE

This recipe came from my friend, Fay. She made this for a large gathering recently. It is an unbelievably easy yet delicious dessert. Folks who taste it believe you slaved in the kitchen for hours.

2 cans crescent rolls 
3 8-ounce packages cream cheese 
2 cups sugar (divided into 1-1/2 cups and 1/2 cup) 
1 stick butter 
1-1/2 teaspoon vanilla 
1 teaspoon cinnamon

Spread one can of crescent rolls in a 9 by 13-inch pan. (This will be the bottom crust).

Mix together softened cream cheese, 1-1/2 cups sugar and vanilla until creamy. Spread over bottom crust. Now, put other can of crescent rolls over filling as top crust. 

Pour melted butter over the top; mix remaining 1/2 cup sugar and cinnamon, and sprinkle over the top. Bake at 350 degrees for 30 minutes. Chill.


JIMMY DEAN SAUSAGE CHILE CORNBREAD

I found this little gem a while back when I was researching a request from Charlie in Mobile, AL. This can be addictive. FYI: add the chopped cilantro!

1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
2 eggs, lightly beaten
1-1/2 cups milk
1/2 cup melted butter
1 can (8 oz.) cream style corn
1 pkg. (8.5 oz.) cornbread mix
1 can (4.5 oz.) chopped green chiles, drained
8 oz. (2 cups) finely shredded Monterey Jack cheese
1/4 cup chopped cilantro (optional)
1 cup sour cream optional
cilantro sprigs (optional)

Preheat oven to 350 F. Lightly grease a 9” x 13” x 2” baking pan. In a large mixing bowl, stir together eggs, milk, melted butter and creamed corn; add chopped cilantro if desired. Add cornbread mix, stirring until evenly moistened. Spread half the batter into baking pan. Distribute half of the sausage, chiles and cheese evenly over the batter. Pour remaining batter evenly over the top. Sprinkle with remaining sausage, chilies and cheese. Cover loosely with foil; bake 30 minutes or until golden brown. Cool 5 minutes before cutting into 12 squares. Garnish with sour cream and cilantro sprigs if desired.

Makes 12 (3”x 3”) squares

Source: Jimmy Dean Sausage


ANNIVERSARY CHICKEN

I found this recipe long before I kept track of sources. It is a keeper. If you are concerned with sodium content, use low-sodium ingredients and the flavor should be fine. You may opt for turkey bacon and low-fat dressing, too.

2 tbsp (30 ml) vegetable oil 
6 skinless, boneless chicken breast halves 
1/2 cup (125 ml) teriyaki basting sauce 
1/2 cup (125 ml) Ranch-style salad dressing 
1 cup (225 ml) shredded Cheddar cheese 
3 green onions, chopped 
1/2 3 oz (84 gm). can bacon bits 
1 tbsp (15 ml) chopped fresh parsley, for garnish 

Preheat oven to 350 degrees (175 C.). 

In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. 

Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

Serves 6.


GROUND BEEF FAJITAS

1 lb. lean ground beef 
1 large onion, cut into thin wedges 
1 green or red bell pepper, cut lengthwise into thin strips 
1 cup mild prepared salsa 
2 tsp. chili powder 
8 medium flour tortillas 
chopped tomatoes 
chopped green onion 
sour cream (optional) 

In large nonstick skillet, brown ground beef, onion and bell pepper over medium heat 8 to 10 minutes or until beef is no longer pink, stirring occasionally. Pour off drippings. 

Stir in salsa and chili powder. Reduce heat to low; cook 5 minutes, stirring occasionally. 

Serve in tortillas with choice of toppings. 

Servings: 4

Source: Texas Beef Council


BUFFALO CHICKEN DIP

16 oz. cream cheese 
1/2 cup red hot sauce (I add more)
2 cans of chicken (packed in water or broth)
1 cup cheddar cheese (or more, to taste) 
1 box Ritz crackers

Preheat the oven to 375 degrees F. 

Soften cream cheese; add red hot. Put more in if you like it spicy.

Drain chicken and add in to mixture. 

Add 1/2 cup of cheese or more if you like cheese.

Mix all together making sure everything is combined. Place in baking dish. 

Add the rest of the cheese on top (I add more).

Bake for 20 minutes or until top is bubbly. Serve with Ritz crackers (is also good using chunks of celery as dippers).

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Cooking in America, 1590-1840



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