A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I'm quite pleased with the variety of recipes today. Remember that it is only through readers sharing recipes that the issues are so interesting. I hope you will consider sending some of your own along for posting.

We've had temperatures in the 70's during the day in this part of Texas. Believe it or not, we're being forecast for freezing weather by the weekend. Doesn't look like we'll be putting up the 'summer clothes' just yet, but I might go buy some more sweats for the kids as they've just about outgrown the old ones. I thought my son would do fine with sweats from last year as he was already 6' and wouldn't get much taller but he's 6'2" and growing! When the girls tell him to "act your age not, your shoe size" he tells them "I am!"... he will soon be 16 (next week) and wears a size 16 shoe.

The Monthly Theme topic of Holiday Cooking will end Thursday. I do hope you get in on it as theme issues are so much fun. Please visit the Monthly Theme section to read about making sure your submissions are acceptable, and for the handy link to use for emailing them to me. The issue is to be posted this Sunday, December 3rd.

Christmas will be here before you know it. I have been doing a little shopping, here and there, hoping to beat the deadline and not be running around like a chicken with its head cut off come December 24. I've done quite a bit of it on the internet, and have a few more items to shop for today. As you know, I offer many links for shopping here in issues. I personally use the companies whose products I offer, and know them to be a safe and inexpensive way to shop. I use my VISA debit card (I did plastic surgery: cut up all my credit cards - years ago!) and it is the best thing for shopping. I figure if I don't have the money today, I'm not going to have it tomorrow, either! It keeps me honest (and out of credit card debt!). I hope you will consider doing some of your shopping using the a2z links. Thanks.

Today's issue, as I mentioned, has a wide variety of recipes and other goodies. We have something for everyone, I believe. And it's all because your fellow readers shared. Here they are:

Fancy, Aurora, NB
Patti, Aurora, NB
Linda, MI
Treva, Eastern TN
Vrushali, Maharashtra, India
Johnny, LA
Pat, Minden, NV
Angelique, TX
Larry Holmes, Ontario, Canada
Vicki, Sarasota, FL
Leasa, IA
Brenda, AL
Luanne, FL
Shirley, WA State
Treva, Eastern TN
Jean, Syracuse, NY
Tia, Nova Scotia, Canada
Tena, MO
Ann, Montreal, Quebec, Canada
Robyn, Auckland, New Zealand
Barbara, Chula Vista, CA

We'll see you here again for our Monthly Theme issue 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/

Patti sends this along during Fancy's absence:

"Cooking is an art and patience a virtue... Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist - not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the na?ve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love." 
~ Keith Floyd, from "A Feast of Floyd"

HOW TO STAY YOUNG

Shared by Linda, MI

1. Try everything twice. On Madam's tombstone (of Whelan's and Madam) she said she wanted this epitaph: Tried everything twice...loved it both times! 

2. Keep only cheerful friends. The grouches pull you down.

3. Keep learning: Learn more about the computer, crafts, gardening, whatever. Never let the brain get idle. "An idle mind is the devil's workshop." And the devil's name is Alzheimer's! 

4. Enjoy the simple things.

5. Laugh often, long and loud. Laugh until you gasp for breath. And if you have a friend who makes you laugh, spend lots and lots of time with HIM/HER.

6. The tears happen: Endure, grieve, and move on. The only person who is with us our entire life, is ourselves. LIVE while you are alive. 

7. Surround yourself with what you love: Whether it's family, pets, keepsakes, music, plants, hobbies, whatever. Your home is your refuge.

8. Cherish your health: If it is good, preserve it. If it is unstable, improve it. If it is beyond what you can improve, get help. 

9. Don't take guilt trips. Take a trip to the mall, even to the next county, to a foreign country, but NOT to where the guilt is.

10. Tell the people you love that you love them, at every opportunity.

11. Forgive now those who made you cry. You might not get a second time. 

And if you don't send this to at least 4 people - who cares? But do share this with someone.

Lost time can never be found!

Easy Ways to Cut Fat in Cooking

Shared by Treva, Eastern TN

-Use nonstick cooking spray instead of butter or oil; or at least choose liquid oils over solid fats (preferably canola oil or olive oil) 
-Choose extra-lean meat and skinless chicken breasts 
-Trim all visible fat from meat 
-Grill, broil, bake, braise, steam, poach, and microwave foods instead of frying them. Saut?ing is ok with minimal amounts of oil, or use nonstick spray or broth instead 
-Drain fat from cooked meats and blot them with kitchen paper if necessary 
-Use vegetables, beans or whole grains to replace some of the meat content of burgers or meatloaf 
-Coat chicken and fish in breadcrumbs rather than batter, and bake them instead of frying them 
-Choose chicken or turkey sausages instead of pork or beef sausages 
-Choose Canadian bacon or turkey bacon instead of regular bacon 
-Use one egg and two egg whites per person in your favorite egg dishes or cakes; or cut fat and cholesterol completely by using egg substitute 
-Substitute two meat dishes each week for fish or vegetarian meals 
-Use fat-free chicken broth or fat-free milk in mashed potatoes, soups, gravies and stews 
-Try fat-free evaporated milk in creamy soups and casseroles instead of heavy cream 
-Top your pies or line your tarts with phyllo dough instead of regular pastry 
-Oven-fry potatoes instead of making or buying French fries 
-Use herbs, spices, fruits and salsas to flavor your food 
-Substitute reduced fat cheeses for full-fat ones, and cut the amount you use 
-Choose reduced fat sour cream or yogurt instead of full-fat versions for stews, dips and spreads 
-Use reduced fat or fat-free cream cheese instead of the regular version for cheesecakes 
-Replace some of the fat in baked goods with applesauce, plain nonfat yogurt or low fat buttermilk

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

Aphorism: A statement of principle 

Shared by Treva, Eastern TN

1. The nicest thing about the future is that it always starts tomorrow. 

2. Money will buy a fine dog, but only kindness will make him wag his tail.

3. If you don't have a sense of humor, you probably don't have any sense at all.

4. Seat belts are not as confining as wheelchairs.

5. A good time to keep your mouth shut is when you're in deep water.

6. How come it takes so little time for a child who is afraid of the dark to become a teenager who wants to stay out all night?

7. Business conventions are important because they demonstrate how many people a company can operate without.

8. Why is it that at class reunions you feel younger than everyone else looks?

9. Scratch a dog and you'll find a permanent job.

10. No one has more driving ambition than the boy who wants to buy a car.

11. There are no new sins; the old ones just get more publicity.

12. There are worse things than getting a call for a wrong number at 4 AM. It could be a right number.

13. Think about this: No one ever says "It's only a game" when his team is winning.

14. I've reached the age where the happy hour is a nap.

15. Be careful reading the fine print There's no way you're going to like it.

16. The trouble with bucket seats is that not everybody has the same size bucket.

17. Do you realize that in about 40 years, we'll have thousands of OLD LADIES running around with tattoos? (And RAP music will be the Golden Oldies!)

18. Money can't buy happiness -- but somehow it's more comfortable to cry in a Corvette than in a Hyundai.

19. After a certain age, if you don't wake up aching in every joint, you are probably dead.

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!

AALE PAAK

~Submitted by Vrushali, Maharashtra, India

In the issue dated 26 November 2006 I read the recipe for "Ginger Crunch" submitted by Robyn from Auckland, New Zealand. In Maharashtra (a state in India) we also prepare something similar to this its called "Ale Pak" (pronounced as aalay paak) here's the recipe:

Sweet Ginger Pastries (Aale Paak ) in Microwave
(Courtesy: Sarita Bhave)

Ingredients 
200 gms fresh gingerroot,
300 gms sugar,
1/2 cup whole milk (or, 1/4 cup whole milk + 1/4 cup cream) 
Method

1. Wash the gingerroot. Scrape and slice it into small pieces. Grind the pieces into a fine paste with some milk for smoother grinding. 

2. Take a microwave proof cooking tin. Combine the ground paste, sugar and remaining milk into it and microwave over medium to high power. In every 2 minutes (microwave setting may vary), remove the tin from the microwave and stir the mixture with a spoon. Meanwhile grease a tray or deep plate with 1 tsp of ghee.

3. When the mixture slightly thickens, drop a small amount of mixture in a plate. Check with the thumb and index finger if it can turn into a hard ball. Do not heat more.

4. Remove from the microwave and immediately pour the hot mixture into greased tray or plates. Spread evenly with the back of a spatula or flat bottomed bowl. To make the spreading easier, you may grease the spatula with a little bit of ghee.

5. Once cool, cut into square pieces of desired size.

Tip: Pastries take lesser time in microwave than on the stove top. Therefore, keep constant watch on the mixture. Also, you may replace cream or half of the milk with khoya.

Gingerroots should be ground to a very fine paste, else you will end up getting thick fibers of ginger in your mouth when you eat pastries. 

Click to see traditional Stove Top method.

Source: Mumbai-Masala.com - Authentic Bombay-style food

CROCK-POT PEANUT CLUSTERS

~Submitted by Johnny, LA

Crock-pot - LOW setting - 2 hours (l00 to 110 clusters)

Layer in crock-pot in order listed - (Do not stir for 2 hours):
16 oz. (no skins) salted peanuts
16 oz. (no skins) unsalted peanuts
1 (4 oz.) Baker's German Chocolate baking bar. (the package is green colored across the lower half).
1 & 1/2 pkgs (36 oz. total) White almond bark
1 pkg (12 oz.) chocolate bits

Chip or break up the baking bar and almond bark so will melt better. After 2 hours, stir until all blended together & drop by tablespoons full onto waxed or foil paper. Vary the size as per your own desires. 


CHERRY DUMPLIN' CAKE

~Submitted by Pat, Minden, NV

1 (21-ounce) can Cherry Pie Filling
1 (14-ounce) can Sweetened Condensed Milk
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoon cold butter or margarine, divided
2-1/2 cups biscuit baking mix, divided
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts

Preheat oven to 350 degrees. In medium bowl, combine pie filling, condensed milk and vanilla extract. In large bowl, cut 1/2 cup butter into 2 cups biscuit mix until crumbly. Stir in cherry mixture. Spread into greased 13x9-inch baking pan. In small bowl, combine remaining 1/2 cup biscuit mix and brown sugar; cut in remaining 2 tablespoons butter until crumbly. Stir in nuts. Sprinkle evenly over cherry mixture. Bake 30 to 45 minutes or until golden brown. Serve warm with ice cream or Cool Whip. Store leftovers covered in refrigerator.

Source: Simply Delicious, Deliciously Simple


BUFFALO CHILI

~Submitted by Treva, Eastern TN 

This is very good served on Indian Fry Bread and garnished with chopped tomatoes, lettuce, grated cheese and sour cream to make an Indian Taco. 

1 lb. ground buffalo 
1 medium onion, chopped 
1 15 oz. can pinto beans, rinsed and drained 
2 16 oz. cans peeled tomatoes 
1/2 cup water 
2 teaspoons chili powder 
1/2 teaspoon ground cumin 
1/2 teaspoon salt 
1/2 teaspoon ground pepper 
1/4 cup fresh cilantro, chopped 

In a non-stick skillet, saute the Ground Bison and onion until the meat is browned and the onion is tender. (Can also simmer in a pot with 1 cup water - when cooked, drain water, then proceed). Add the pinto beans, tomatoes, water and seasonings. Cover and simmer for 1 hour, adding more water if chili becomes too thick. Add chopped cilantro and simmer an additional 10 minutes. Spoon into bowls and garnish with grated cheese or diced jalapeno peppers.


CLASSIC ENCHILADAS

~Submitted by Angelique, TX

12 corn
tortillas
1/2 cup butter
1 can enchilada sauce (30 oz.)
1 can tomato paste (4 oz)
4 cups grated cheddar cheese

Preheat oven to 350. Cook 1 tortilla at a time in a small skillet in about 1 t. of butter until tortillas are soft and pliable. Mix enchilada sauce and tomato paste. Spread 1 cup of sauce mixture in bottom of 9 x 13" pan. Roll 1/3 cup cheese in each tortilla, jelly roll style and place seam side down in pan. Pour remaining sauce over top. Bake 30 to 40 minutes or until bubbly.

Makes 6 servings.

Source: 101 Things to do with a Tortilla


PORK & APPLE PIE

~Submitted by Larry Holmes, Ontario, Canada

1/2 pound thick-slice bacon
3 pounds center-cut pork loin, trimmed of fat and cut into 1-inch cubes
1/2 cup all-purpose flour
3 medium yellow onions, chopped
3 cups cider or apple juice
3 tart cooking apples, peeled, cored and chopped
2 teaspoons dried, crumbled sage
2 teaspoons salt
1/2 teaspoon grated nutmeg
freshly ground pepper
8 medium baking potatoes, peeled and cut into 1-inch cubes
1 cup milk
4 tablespoons butter

Heat oven to 325 degrees F. In a large, deep skillet, cook the bacon over medium-low heat until crisp. Remove the bacon with a slotted spoon and place it in a 14x10-inch baking dish. Toss the cubed pork with the flour. Cook the pork in the fat remaining in the skillet, over medium-high heat, several pieces at a time, until browned. Remove with a slotted spoon and add it to the bacon. When all the pork has been browned, add the onions to the skillet and cook until tender. Spoon the onions into the baking dish. Pour the cider into the skillet. Increase heat to high and scrape loose all the browned bits from the skillet. Pour the cinder into the baking dish. Stir in the apples, sage, salt, nutmeg and pepper. Cover the dish tightly and bake 1 1/2 hours*. Remove the baking dish from the oven. Preheat the broiler to high.

Meanwhile, place the potatoes in a large saucepan with enough water to cover. Bring to a boil. Reduce heat to low and simmer 12 to 15 minutes, or until fork-tender. Drain. Using a hand mixer, mash the potatoes with the milk and 2 tablespoons butter. Season with salt and pepper to taste. Smooth half of the mashed potatoes over the pork in the baking dish. Spoon the remaining potatoes into a large pastry bag fitted with plain tip, and pipe these potatoes onto the smoothed layer in a crisscross pattern. Melt the remaining 2 tablespoons butter and brush it over the potatoes. Broil 4 inches from the heat for about 5 minutes or until potatoes are browned.

Serves 8

*May be prepared to this pint up to 1 day ahead. Cool; cover and refrigerate. To reheats, place in a preheated 350 degree F. oven for 1 hour or until a knife inserted into the center feels hot to the touch when removed.

Per serving: 677 calories; 45 g protein; 50 g carbohydrates; 32 g fat; 145 mg cholesterol; 942 mg sodium


LEMONCELLO

~Submitted by Vicki, Sarasota, FL

Hi Maggie....
Just had to send you my recipe for Lemoncello......(I have a jug brewing up right now!!!!)..... A couple of years ago we were at Buca de Beppo in Orlando, and had the delightful table in the kitchen..... that is more fun, you watch the chef cook, the waiters come and go and tell you what is on the trays they are taking out to the main dining room!!! After dinner we had their homemade lemoncello, and when we asked about it, the lemoncello 'maker' came out with this huge pickle jar and showed us the 'next batch'..... and he stood there and gave me the recipe!!! HE said to let it sit for 28 days.... so I do..... the recipes are all somewhat similar, but this is my fav cuz it came from Buca de Beppo..... If you EVER get the chance to go to one, try hard to call ahead and get that table in the kitchen.... it is so much fun..... Know there are some in Texas, but just where they are to you??? I don't know..... but they are online...... Great food, super atmosphere, and FUN.... We went on Christmas Eve last year, and before we even left the restaurant, my hubby made reservations for this year too!!! Kitchen table a must!!!

Enjoy...

Lemoncello (recipe straight from Buca de Beppo, Orlando)

1 bottle of grain alcohol
15 lemons, peeled but only the yellow part of the skins go in.

Combine in a large glass container.
Let it sit for 28 days.

Strain lemon peels out.

Make a simple syrup of 2 cups water, 2 cups sugar.
Let it cool and add it to the strained grain alcohol, which will now be bright yellow.

Bottle.
Refrigerate.
Enjoy.....

If you Google Lemoncello, you will come up with lots of similar recipes... some call for Vodka, 100 proof.... AND, you will find some recipes for using it in cakes, etc....

Bon Appetit....


CARAMEL DATE BARS WITH CRANBERRIES AND WALNUTS

~Submitted by Treva, Eastern TN 

1 cup cranberries
2 tablespoons PLUS 1/2 cup sugar, divided
2-1/3 cups flour, divided
2 cups rolled oats
1/2 cup packed light brown sugar
1/2 teaspoon baking soda
1 cup butter or margarine, melted
1-1/2 cups chopped dates
1/3 cup chopped walnuts, toasted
1 cup caramel ice cream topping 

Preheat oven to 350 F. 

In small bowl, combine cranberries and 2 tablespoons sugar; set aside. In medium bowl stir together 2 cups flour, oats, 1/2 cup sugar, brown sugar, and baking soda. Stir in melted butter, blend well. Reserve 1 cup crumb mixture. Press remaining crumbs in bottom of 9x13-inch baking pan. Bake 15 minutes. 

Sprinkle dates, walnuts and cranberry mixture evenly over crust. Stir together caramel topping and remaining 1/3 cup flour; drizzle over fruits and nuts. Sprinkle with reserved crumb mixture. Return to oven for 20 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars.


TAFFY APPLE DIP

~Submitted by Angelique, TX

1 pkg. cream
cheese, softened (8 oz)
3/4 cup packed brown sugar
1 T. vanilla extract
1/2 cup chopped peanuts
6 apples, cut into wedges

In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Spread mixture on a small serving plate; top with nuts. Serve with apple wedges.

Serves 6

Source: Tailgate Cookbook


CINNAMON CHOCOLATE PUDDING

~Submitted by Leasa, IA

2 C cold milk
1 pkg (4 serv size) Jell-O Choc Pudding mix, sugar and fat free
1/2 t cinnamon
1/2 C cool whip free

Pour milk into med bowl. Add dry pudding mix and cinnamon. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping.

Spoon evenly into four dessert dishes. Serve immediately or refrigerate until ready to serve.

I suppose you could add some nuts to this if you like. I'd also put a dollop of cool whip on top, with a sprinkle of cinnamon or choc shavings to make it pretty.

Source: Kraft


OVEN BAKED SWISS STEAK

~Submitted by Brenda, AL

This recipe is in my church cookbook but it is mine. Can't remember where I got it. It is very good. 

1 1/2 lbs round steak
1/4 cup flour
2 Tablespoons oil
16 oz can tomatoes
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 teaspoons Worcestershire sauce

Cut steak into serving pieces. Pound 1 Tablespoon flour into each side. Brown in oil in skillet and transfer to 9x13 inch baking dish. Add remaining flour to drippings in pan. Add remaining ingredients. Stir until thick and bubbly over medium heat. Pour over meat. Bake covered 1 hour and 20 minutes or until meat is tender at 325°

Good served with rice. 


CHEESE BLINTZES WITH SOUR CREAM AND RASPBERRY PRESERVES

~Submitted by Treva, Eastern TN 

A thin pancake shell oozing with healthy cottage cheese goodness, a heaping helping of tangy raspberry preserves, and a dollop of sour cream to top things off. Enjoyed with a glass of cold milk or hot coffee on a pleasant weekend morning, blintzes are the ideal summer breakfast treat... 

This recipe serves: 10
Preparation time: 1 hour 15 minutes
Cooking time: 20 minutes

Ingredients:
3 eggs
2 tablespoon vegetable oil
1 cup skim milk
3/4 cup flour, sifted
1/2 teaspoon salt
1/4 pound light cream cheese
1/4 pound low-fat cottage cheese
2 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup non-fat sour cream
1/2 cup raspberry preserves 

Cooking Instructions:
1. In a small bowl, whisk 2 of the eggs, vegetable oil and milk together. Add the flour and salt and stir until the batter is very smooth. Chill for 30 minutes. 

2. Spray an 8-inch skillet with nonstick spray. Pour 3 to 4 tablespoons of batter into the skillet and turn the pan to coat it. Cook until golden brown on one side. Stack crepes on waxed paper, brown side up. Repeat with remaining batter. 

3. Beat together the remaining egg, cream cheese, cottage cheese, sugar and vanilla. 

4. Fill each crepe with 2 tablespoons of cheese mixture and roll up "egg roll" style by folding in sides of crepe over filling. 

5. Heat the skillet and lightly spray with nonstick cooking spray. Cook until the blintzes are golden brown on all sides. Remove from heat. 

6. Serve with sour cream and raspberry preserves 

Nutrition Facts:
Serving Size: 1 blintz 
Calories 164 
Protein 7 g 
Total Carbohydrate 20 g 
Dietary Fiber 0 g 
Sodium 251 mg 
Total Fat 6 g 
Saturated Fat 2 g 
Percent Calories from Fat 35% 
Percent Calories from Protein 16% 
Percent Calories from Carbohydrate 48% 


CINNAMON POPCORN

~Submitted by Angelique, TX

2 quarts plain
popped popcorn
1 egg white, lightly beaten
1/2 cup sugar
1 t. ground cinnamon
1/4 t. salt

Place popcorn in a 15 x 10" baking pan. In a small bowl, mix egg white, sugar, cinnamon and salt. Pour over the popcorn and mix thoroughly. Bake at 300 for 20 minutes. Cool completely. Store in an airtight container.

Makes 2 quarts

Source: Tailgate Cookbook


MILLION DOLLAR PIE

~Submitted by Luanne, FL

2 graham cracker crusts
1 (20 oz.) can crushed pineapple
1 can Eagle Brand sweetened condensed milk
1/2 c. lemon juice
1 c. pecans
1 c. coconut
1 (9 oz.) carton whipped topping

Mix pineapple, condensed milk, lemon juice, pecans, coconut, and whipped topping thoroughly. Pour into 2 crusts; chill.


EGGNOG PIE

~Submitted by Shirley, WA State

1 c. cold dairy eggnog
1 pkg (6oz size) instant vanilla pudding
1 tbl. rum or 1/4 tsp. extract
1/4 tsp nutmeg
8 oz. of Cool Whipped Topping, thawed
1 graham cracker crust or ginger snap crust for 9 " pie.

Pour eggnog in bowl. Add pudding mix and spices. Mix for one min. with whisk or mixer. Let stand for 5 min. Fold in 2 c. of topping. Spoon in pie shell and refrigerate for 2 hours. Top with remaining topping.. Shake a little nutmeg over top if desired.


ROSEMARY PASTA IN BUTTER ROASTED GARLIC SAUCE

~Submitted by Treva, Eastern TN 

Servings: 6 as a first course or 4 as a main course

1 pound spaghetti 
6 tablespoons unsalted butter 
1/2 cup finely chopped onion 
6 cloves garlic, coarsely chopped 
1 cup chicken stock 
2 tablespoons chopped fresh rosemary, plus 4 to 6 sprigs for garnish 
3 quarts water 
3 tablespoons sea salt or kosher salt, plus more kosher salt to taste 
1/4 cup grated Parmesan cheese, plus more for the table 
Cracked black pepper to taste 

In a large saute pan over low heat, melt 4 tablespoons of the butter and add the onions. The butter and onions will cook slowly, becoming deep golden brown after 7 to 10 minutes. Add the garlic and continue cooking for 2 minutes.

Add the chicken stock and chopped rosemary. Increase the heat to medium-high and cook until reduced by a third, about 6 to 8 minutes. Meanwhile, in a large pot add 3 quarts of water and about 3 tablespoons of sea salt or Kosher salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 7 to 10 minutes, until al dente. Drain in a colander and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons of butter and the cheese and mix well until the butter is incorporated. Adjust the seasoning with kosher salt and pepper to taste.

Serve in a large bowl, family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.

Source: Rori Trovato


HUEVOS RANCHEROS STACKS

~Submitted by Angelique, TX

12 corn tortillas
6 cups enchilada sauce
2 cups grated cheddar cheese
8 eggs, scramble, poached or fried
2 cups chopped onion or green pepper

Dip 3 corn tortillas in enchilada sauce to coat. Stack 3 tortillas on flour separate plates. Sprinkle on some cheese. Place 2 cooked eggs on each stack. Drizzle on more sauce and sprinkle onion or green pepper over top of each stack. Top with more cheese. Microwave each plate 60 seconds or until hot and bubbling.

Makes 4 servings.

Source: 101 Things to do with a Tortilla


POTATO CHEESE SOUP

~Submitted by Jean, Syracuse, NY

1 stick oleo or margarine
1 large onion
4 stalks celery, chopped
1 16 ounce package frozen hash brown potatoes
2 cans Cheddar cheese soup
1 can cream of celery soup
1 small can chopped green chilies, drained
2 cups milk
1 small jar chopped pimento
Dash of paprika, onion salt, celery salt, pepper and salt to taste

Saut? onion and celery in oleo in a large pot. Add potatoes and sufficient water to cover potatoes. Cook 20 minutes or until tender. Add soups, chilies, and milk (more milk if you want a thinner soup.) Add pimento for color and garnish. 


ROASTED BROCCOLI

~Submitted by Tia, Nova Scotia, Canada

2 lbs broccoli
3/4 tsp coarse salt
1/4 tsp ground pepper
3 tbsp olive oil

Preheat oven to 450°. Cut broccoli as desired. (I cut mine small, bite-size.)

In large bowl, toss broccoli with olive oil, salt and pepper.

Spread in single layer on a rimmed baking sheet, roast, turning halfway through about 15 minutes. Be careful not to burn.


ITALIAN POTATO BEEF BAKE

~Submitted by Treva, Eastern TN

1 & 1/2 Pounds ground chuck
6 large potatoes peeled and sliced into medium slices
1 medium onion, sliced
1/2 green pepper, chunked
1/4 teaspoons oregano
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 large can stewed tomatoes, 29 ounces
1 teaspoon cooking oil
1 tablespoon butter

Brown ground chuck in cooking oil. 

In a 3 quart buttered casserole layer sliced potatoes, ground chuck, green pepper, sliced onion and 1/2 cup shredded mozzarella. Sprinkle 2 tablespoons Parmesan cheese on top of mozzarella cheese. 

Repeat layers until you fill the 3 quart casserole dish. Make sure the last layer is the remainder of the Parmesan cheese. Pour stewed tomatoes over all. 

Bake covered for 1 hour and 15 minutes. Uncover and brown for 15 more minutes.


COFFEE STIRRER STICKS

~Submitted by Angelique, TX

1 cup sugar
1/3 cup brewed coffee
1 T. light corn syrup
1/4 t. baking cocoa
1/4 t. ground cinnamon
1/2 t. vanilla extract
12 wooden lollipop or craft sticks
Plastic wrap
Red and green narrow ribbons

In a pan, combine sugar, coffee, corn syrup, cocoa and cinnamon. Cook over medium heat until the sugar is dissolved, stirring constantly. Cook over medium heat without stirring, until a candy thermometer reads 290 (soft crack stage) about 7 minutes. Remove from the heat. Immediately stir in vanilla, then pour into a greased 2 cups heat proof glass measuring cup. Working quickly, pour tablespoonfuls into circles on a greased baking sheet and lay a stick in each circle. Allow to cool until hardened. When cooled, wrap with plastic wrap and tie with ribbon. Store in an airtight container. Makes 1 dozen. It is recommended that you test your candy thermometer before each use by bring water to a boil; the thermometer should read 212. Adjust your recipe temperature up or down based on your test. 

Source: Taste of Home


STEAMED WILD RICE

~Submitted by Tena, MO

1 cup wild rice
4 cups boiling water
1/2 garlic clove, minced
1 teaspoon salt
1/4 cup butter
1/2 cup Sherry or Madeira if desired

Wash rice in several changes of cold water and drain. In top of double boiler combine the rice with boiling water, garlic, and salt. Cover pan, set over boiling water, and steam for about 45 minutes, or until it is tender and triples in volume. With a fork, stir in butter and sherry, if using.

Source: Gourmet September 1963


BEIGNETS
(French market doughnuts)

~Submitted by Ann, Montreal, Quebec, Canada

1/2 cup boiling water
2 T shortening
1/4 cup sugar
1/2 t. salt
1/2 cup evaporated milk
1/2 package dry yeast
1/4 cup warm water
1 egg, beaten
3 3/4 cups sifted flour
powdered sugar

In a large mixing bowl pour the boiling water over the shortening, sugar and salt. Add the milk and let stand until warm. in a small bowl dissolve the yeast in the warm water and add to the milk mixture with the egg. Stir in 2 cups flour and beat. Add enough flour to make a soft dough. Place the double in a greased bowl turning to grease the top. Cover with wax paper and a cloth and chill until ready to use. On a light floured surface roll the dough to 1/8 inch thickness. Do not let dough rise before frying. Cut into 2-inch squares and fry, a few at a time, in deep hot oil. Brown on 1 side, turn and brown the other side. Drain and sprinkle with powdered sugar. Serve hot. 

Makes 30.



RIBOLLITA

~Submitted by Treva, Eastern TN

Ribollita, a Tuscan soup consisting of an assortment of fresh vegetables cooked together and then thickened with bread is another great selection at anytime. Serve it with a drizzle of pesto flavored olive oil, and you have a soup everyone will love. This recipe is for a famous Tuscan soup whose name, ribollita, simply means reboiled. This recipe can be traced back to the traditional Italian style of peasant cooking when ingenuity was necessary to feed your family, and every little scrap of food was used.

Serves 6 

The three main ingredients always found in any variation of ribollita are stale bread, homemade broth, and cooked beans. Despite its humble beginnings, every restaurant in Tuscany seems to have its own version of this soup on the menu. Ribollita can be a first course, main course, or a filling meal at lunch. Generally, as with many Tuscan soups, ribollita is served at room temperature with a drizzle of good olive oil on top.

1 Medium Onion, Finely Chopped
3 Medium Carrots, Finely Chopped
2 Medium Celery Stalks, Finely Chopped
2 Cloves Of Garlic, Minced
1/4 Cup Olive Oil
1 Medium Zucchini, Coarsely Chopped
3 Cups Greens (Chard, Mustard Greens, or Spinach), Shredded
1 (19oz.) Can White Beans, Drained
1 (19oz) Can Tomatoes
3 Cups Chicken (or Vegetable) Broth
Salt & Pepper
1 Bunch Parsley, Chopped
2 Cups Day Old Italian Bread, Cut Into Cubes

Topping:
Pesto
Olive Oil
Shaved Parmesan

Saute the onions, celery, garlic and carrots in olive oil until tender. Add the tomatoes, zucchini, parsley and greens, and then add just enough broth to cover. Cover, and cook for about 1-1/2 hours. Add the white beans and cook an additional 15 minutes. 

Season with salt and pepper to taste. Put 1/3 of the soup in a food processor or a blender and puree until thick. 

Return to the soup pot and mix well. Add the bread cubes and simmer until almost dissolved and then use a whisk to completely mix in the bread. 

Serve soup at room temperature, drizzled with a little pesto mixed with olive oil, and some parmesan shavings.


BUTTER CRUMB POTATOES

~Submitted by Angelique, TX

6 medium potatoes, peeled
3 T. melted butter
1/2 cup breadcrumbs
1 t. salt
1/4 t. pepper

Roll potatoes in melted butter, then in mixture of remaining ingredients. Place in greased 2 1/2 quart casserole. Pour any remaining butter over top. Cover. Bake in 400 oven for 45 minutes. Uncover. Bake until tender, 15 to 20 minutes more. 

Serves 6

Source: My Old Recipes


FENNEL STUFFED VEAL LOIN

~Submitted by Larry Holmes, Ontario, Canada

1/4 cup extra virgin olive oil
1 shallot, chopped
4 garlic cloves, minced
half small fennel, chopped
half each green and yellow peppers, chopped
1 tablespoon Italian herb seasoning
3/4 teaspoon each salt and pepper
1/2 cup dry seasoned breadcrumbs
1/4 cup fresh Italian parsley, chopped
1 egg, beaten
1 boneless veal loin roast (about 3 pounds)
1 tablespoon fresh oregano, chopped
OR 1 teaspoon dried oregano.

In large non-stick skillet, heat 2 tablespoons of the oil over medium heat and cook shallot, garlic, fennel, green and yellow peppers, Italian seasoning and 1/2 teaspoon each of the salt and pepper for about 10 minutes or until softened and staring to turn golden. Add breadcrumbs and parsley and let cool completely. Stir in egg.

Put the veal roast on cutting board and make a cut down center of loin cutting almost all the way through, and open like a book. Repeat on both sides of the opened loin and, using a meat mallet, pound out loin to flatten evenly. Spread fennel mixture evenly over veal to cover. Roll up loin and tie with kitchen string every 2 inches. Place roast fat side up on rack in small roasting pan, brush remaining oil over loin and sprinkle with oregano and remaining salt and pepper. Roast in 350°F oven for about 1 ? hours or until meat thermometer registers 160°C. and juices run clear when pierced. Cover with foil and let stand 10 minutes before slicing.

Makes 8 to 10 servings. 

Per each of 8 servings: 320 calories; 34 g protein; 16 g fat; 9 g carbohydrates; 1 g fiber. Tip: To chop the fennel, trim bottom and tops off the fennel. Cut in half lengthwise and cut out core. Slice fennel into strips and then chop into about 1/2=-inch pieces.



APPLE COFFEE CAKE

~Submitted by Robyn, Auckland, New Zealand

Serves 6

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 teaspoon ground cinnamon
5 1/2 tablespoons unsalted butter, room temperature
1 egg, beaten
1/2 cup whole milk
1 medium baking apple, peeled and sliced 

Set the oven to 375?F. 

Grease a 9 inch square baking dish or pie pan with a 4-cup capacity.

Sift the flour, baking powder, and salt.

In a bowl, combine 1/2 cup of the sugar with the cinnamon, set aside.

In the bowl of an electric mixer, cream the butter with the remaining 1/2 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.

Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Source: Jayne’s Recipe World


PEPPERMINT BARS

~Submitted by Treva, Eastern TN

1 cup butter
1 cup white sugar
1 egg
1/4 tsp peppermint extract
5 drops red food coloring
2 cups all-purpose flour
1/4 tsp salt 
2/3 cup finely crushed peppermint candy canes
1 cup semisweet chocolate chips 
1/3 cup coarsely chopped peppermint candy canes 

Preheat oven to 350 degrees F and grease a 9 x 13 inch pan.

Cream butter and sugar. Beat in egg, peppermint extract and food coloring. Add flour and salt till well blended. Stir in 2/3 cup finely crushed candy. Spread evenly into greased pan. 

Bake for 25 mins or until firm. 

After removing from oven, immediately sprinkle with chocolate chips.

Cover with a cookie sheet for 1 min or until melted. Spread chocolate evenly and sprinkle with 1/3 cup coarsely chopped candy. Cool completely before cutting.

Makes 2 dozen

NOTE: You can substitute plain chocolate bars. You'll need 10 (5/8 oz.) bars.


DECADENT TRIPLE LAYER MUD PIE

~Submitted by Angelique, TX

3 squares Baker's Semisweet baking chocolate, melted
1/4 cup canned sweetened condensed milk
1 Oreo pie crust (6 oz)
1/2 cup chopped pecans, toasted
2 cups cold milk
2 pkg. (4 serving size each) chocolate flavor instant pudding and pie filling
1 tub (8 oz) Cool Whip Whipped topping, thawed, divided

Mix chocolate and condensed milk until well blended. Pour into crust. Sprinkle with pecans. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Mixture will be thick. Spoon 1 1/2 cups of the pudding over the pecans in crust. Add half of the whipped topping to remaining pudding. Stir with a wire whisk until well blended. Spread over pudding layer in crust. Top with remaining whipped topping. Refrigerate 3 hours. Store in refrigerator.

Serves 8 to 10

Source: First for Women


SCALLOPS SAUTEED IN GARLIC BUTTER

~Submitted by Barbara, Chula Vista, CA

4 servings.

4 tablespoons butter
1 small garlic clove, split
1 pound scallops
Salt and freshly ground pepper to taste
Tartar sauce
Lemon wedges

In a saucepan heat the butter and garlic slowly. Discard garlic. Add the scallops and cook 5 minutes. Season with salt and pepper and serve immediately with tartar sauce and lemon wedges.

Source: The New York Times 1990


2 INGREDIENT "FUDGE"

~Shared in the QT by Brenda, AL

12-16 servings; 1 8x8 pan 

1 (12 ounce) can of ready to spread frosting, any flavor 
1 (12 ounce) package confectionary chips, any flavor (ie. chocolate chips) 

Make sure you have complimentary flavors. 

Melt the chips in a microwave safe bowl, stirring every 30 seconds until smooth. 

Melt frosting until pourable, about 30 seconds. 

Mix together the chips and frosting and pour into a greased 8x8 pan. 

Chill until set, about an hour. 

Makes a very soft, smooth fudge. 

Do not use the toffee chips, as they don't melt very well. 

Try any other flavor combo you can think of.

APPLE-FILLED PORK ROAST

~Submitted by Jean, Syracuse, NY

Cooking spray
1/3 cup chopped onion
1 cup sliced mushrooms
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
1 cup diced peeled Rome apple (about 1/2 pound)
1/4 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
8 large pitted prunes, diced
1 (2-pound) lean, boned pork loin roast
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/4 cup apple juice
Rosemary sprigs (optional)

Preheat oven to 325°. 

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saut? 2 minutes. Add mushrooms, 1/2 teaspoon thyme, and 1/8 teaspoon rosemary; saut? 3 minutes. Add apple and next 5 ingredients (apple through prunes); saut? 2 minutes or until apple is crisp-tender. Set aside. 

Trim fat from pork roast. Cut a wide, deep pocket in side of roast. Stuff the apple mixture into pocket. Tie roast at 1-inch intervals with heavy string. Sprinkle roast with 1/2 teaspoon thyme, 1/4 teaspoon rosemary, and 1/8 teaspoon salt. 

Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into roast. Bake at 325° for 1 hour and 20 minutes or until meat thermometer registers 160°, basting frequently with apple juice. Garnish roast with rosemary sprigs, if desired. 

Yield: 6 servings

CALORIES 266 (44% from fat); FAT 13g (satfat 4.3g, monofat 5.6g, polyfat 1.6g); PROTEIN 24.6g; CARBOHYDRATE 11.8g; FIBER 1.1g; CHOLESTEROL 81mg; IRON 1.8mg; SODIUM 166mg; CALCIUM 23mg; 


CHARLESTON CRAB POT PIE

~Submitted by Treva, Eastern TN

Ingredients 
3 tablespoons butter 
4 leeks, chopped 
1/3 cup all-purpose flour 
2-1/2 cups milk 
1 pound crabmeat, flaked and cartilage removed 
1 cup frozen peas 
1/4 cup dry sherry (optional) 
1-1/2 teaspoons Cajun seasoning 
2 tablespoons butter, melted 
1 teaspoon Dijon-style mustard (optional) 
2 sheets frozen phyllo dough (17x12-inch rectangle), thawed 
1/8 to 1/4 teaspoon ground red pepper (optional) 

Directions 
1. In a large skillet melt the 3 tablespoons butter over medium heat. Cook and stir leeks in hot butter for 2 to 3 minutes or until tender. Add the flour to the skillet; cook and stir about 1 minute. Stir in the milk; cook and stir until mixture begins to boil. Stir in the crabmeat, peas, dry sherry (if desired), Cajun seasoning, and, if desired, the ground red pepper. Spoon the crab mixture into a 2-quart square baking dish. 

2. In a small bowl stir together the 2 tablespoons melted butter and, if desired, the Dijon-style mustard. Brush one sheet of phyllo dough with butter mixture; fold in half crosswise. Repeat with other sheet. Stack the two sheets. Using a sharp knife, trim phyllo to about a 9-inch square. Place phyllo stack over crab mixture; tuck edges under. Brush any remaining butter mixture over top. Bake in a 375 degree F oven for 25 to 30 minutes or until heated through. Serve immediately.

Makes 6 servings. 

Nutrition facts per serving: 
calories: 297
total fat: 13g
saturated fat: 7g
cholesterol: 109mg
sodium: 461mg
carbohydrate: 23g
fiber: 4g
protein: 22g
vitamin A: 19%
vitamin C: 15%
calcium: 20%
iron: 17% 

Source: Better Homes and Gardens

PORK AND NOODLE BAKE

~Submitted by Luanne, FL

A good dish to fix and forget while doing something else. Can be made ahead of time adding the soup and water just before putting in the oven. I haven't tried it in the crockpot yet, but don't know why that wouldn't work. The friend who gave it to me said it was diabetic.

8 ounces noodles, cooked al-dente, drained 
1 1/2 pounds pork, cubed 
1 tablespoon vegetable oil 
1 medium onion, chopped 
2 tbs finely minced parsley 
1/2 cup chopped green bell pepper 
1/2 cup chopped celery 
1 cup tomato juice 
1 can (10 3/4 ounces) condensed cream of mushroom soup ( can use other cream soup)
1 tsp. salt 
1 tsp. pepper 
1 cup hot water 

Brown pork in vegetable oil; combine with noodles remaining ingredients and pour into a 3-quart greased casserole. Bake at 350F for 1 1/2 hours.

Serves 4. 


FRESH TOMATO SOUP

~Submitted by Angelique, TX

Points 1
Serves 6

6 medium tomatoes
2 pounds Italian plum tomatoes
6 ounces tomato paste
1/2 teaspoon basil dried
1 onion chopped
1/4 teaspoon pepper freshly ground
1 stalk celery chopped
1/2 teaspoon salt
2 vegetable bouillon cubes Knorr
2 cups water
plain lowfat yogurt optional (Not included in pts) 

Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 mins. Puree with hand blender, if desired, and/or strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt.

Per Serving: 97 Cals; 2g Fat (13.8% cals from fat); 4g Protein; 20g Carb; 5g Dietary Fiber; 0mg Chol; 987mg Sod
Exchanges: 0 Grain (Starch); 3 1/2 Vegetable; 0 Fat.

NOTES : Mine made just under 8 cups, so I went with 6 1-1/2 cup servings.

SAUSAGE-CHEESE BREAKFAST CUPS

~Submitted by Jean, Syracuse, NY

Prep: 10 min., Chill: 8 hrs., Stand: 25 min., Bake: 25 min. 

1 cup cubed white bread (about 2 slices)
1/4 cup cooked, crumbled hot ground pork sausage
1/4 cup shredded Monterey Jack cheese with peppers
2 large eggs
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1/8 teaspoon onion powder

1. Layer cubed bread, cooked sausage, and cheese evenly into 2 greased 8-oz. ramekins or individual souffle dishes. 

2. Whisk together eggs and next 5 ingredients. Pour evenly over cheese in ramekins. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking. 

3. Bake at 350F for 20 to 25 minutes or until set. Let stand 5 minutes before serving. 

Note: To bake in a muffin pan, layer cubed bread, cooked sausage, and shredded cheese evenly in 4 greased cups in pan. Pour egg mixture evenly over cheese in muffin cups. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking. Bake at 350F for 15 to 20 minutes or until set. Let stand 5 minutes before serving. 

Individual Ham-Swiss Breakfast Cups: Prepare recipe as directed, substituting 1/4 cup chopped cooked ham for sausage and 1/4 cup shredded Swiss cheese for Monterey Jack cheese with peppers. 

Yield: Makes 2 servings


7-LAYER SALAD

~Submitted by Maggie, TX

2 cups chopped lettuce 
3 Tbsp. low fat or nonfat mayonnaise/salad dressing
2 Tbsp. chopped red onion
1 Tbsp. plain nonfat yogurt
2 Tbsp. diced celery
1 1/2 Tbsp. sugar
2 Tbsp. chopped green pepper
1 1/2 tsp. grated Parmesan cheese
1/4 cup frozen peas, thawed, drained
1 Tbsp. imitation bacon bits

Place chopped lettuce in the bottom of a 1-quart bowl. Layer onion, celery, green pepper and peas over lettuce. In a small bowl combine salad dressing, yogurt and sugar. Spread on top of vegetables. Sprinkle with Parmesan cheese. Cover and refrigerate several hours or overnight. Just before serving, sprinkle with bacon bits.

Serves 2.

NUTRITION FACTS (per serving) - Calories 130 fat 3 g calories from fat 25 sodium 310 mg total carbohydrate 23 g

HONEY MUSTARD MOZZARELLA CHICKEN

I got this out of one of my AllRecipes cook books. I tried this also with Dijon mustard and it was very good.

4 skinless, boneless chicken breast halves
3/4 cup honey (I use only Ohio Honey from a2z's very own Lucy Wellhausen at OhioHoney.com)
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese

Directions
1 Preheat oven to 375 degrees F (190 degrees C).

2 Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.

3 Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.


BROILED TILAPIA PARMESAN

I got this recipe on a card from Randall's grocery store when I found tilapia on sale during the summer. The fish is broiled with a creamy cheese coating for an impressive flavor and texture. I believe any white-flesh fish would work well.

Ingredients:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil 
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets 

Directions:
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. 

3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. 

Serves 8.



CHEESE AND CHILE HOMINY

I was raised eating plain ol' buttered hominy. My children, however, must be coaxed into eating it. Serve this taste of the Southwest with roast chicken or grilled flank steak and your favorite tossed salad.

1 tablespoon butter 
1/4 cup chopped onion 
2 (15.5-ounce) hominy, drained 
2 (4-ounce) cans ORTEGA Diced Green Chiles 
1 1/2 cups shredded cheddar cheese, divided use
1 cup sour cream 
1 teaspoon chili powder 

PREHEAT oven to 400°F. Lightly grease 1 1/2-quart baking dish. 

MELT butter in large skillet. Add onion; cook until tender. Add hominy, chiles, 1/2 half cup cheese, sour cream and chili powder; stir well. Season to taste with salt and black ground pepper. Pour mixture into prepared baking dish. 

BAKE for 20 minutes; sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted. 

Makes 8 servings.

Source: Nestl?


LASAGNA

I made the kids lasagna for dinner last night. This is the recipe I've used for years. I got it off of a pasta box but don't remember which. We are not huge fans of fennel seeds (and don't have them on hand) so I usually omit. Reynold's has a new non-stick foil that is perfect for baking lasagna.

1/2 pound uncooked lasagna noodles

FOR THE SAUCE:
1 pound bulk Italian sausage
1/2 pound ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (28 oz) can tomatoes, cut up, undrained
2 cups tomato paste
2 tsp sugar
2 1/2 tsp salt, divided use
1 1/2 tsp dried basil, crushed
1/2 tsp fennel seeds (I omit this)
1/4 tsp pepper

FOR THE FILLING:
1 (15 oz) container ricotta cheese
1 egg, beaten
1 Tbsp parsley flakes

TO ASSEMBLE THE LASAGNA:
1 cup sliced pitted ripe olives (optional)
4 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese

Cook lasagna noodles according to package directions, drain and set aside.

TO PREPARE THE SAUCE:
Cook sausage, ground beef, onion and garlic in large skillet over medium high heat until sausage is no longer pink and onion is tender.

Stir tomatoes, tomato paste, sugar, 2 tsp of the salt, the basil, fennel seeds, and pepper into the meat mixture. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes.

TO PREPARE THE FILLING:
In a small bowl, blend ricotta, egg, parsley and remaining 1/2 tsp of salt.

TO ASSEMBLE THE LASAGNA:
Spoon 1/2 cup of meat sauce into 13x9 inch baking dish. Layer 1/3 each of the lasagna noodles, remaining meat sauce, ricotta mixture, olives, mozzarella cheese and Parmesan cheese into dish. Repeat layers. Cover with foil. 

Bake at 375 for 25 minutes.

Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting. 

Makes about 8-10 servings.

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