A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. We'll get to the issue in a minute.

The weather seems to be a topic of discussion for many areas. There were so many of you who had horrible rains, then snow. In Texas we got really chilly for a few days (below freezing!) but it warmed up to the upper 70's yesterday. It starts out so chilly in the mornings but becomes more Texas-like come afternoons. I hope wherever you are, the weather is mild enough to enjoy all the extra things you'll be doing for the upcoming holidays.

Just a reminder: the current Monthly Theme topic is Meals From Your Pantry. There has been some response but not near as much as we'll need for a hefty Monthly Theme issue for January 7th. I hope you will take a few minutes to share some of your recipes using ingredients primarily from your winter pantry. Visit the Monthly Theme section to read more about it and use the link located there for sending them in to me. The deadline is December 31st. Thanks.

Most of you do not need this reminder but at least a couple of you do: Please do not use the a2zrecipes@fastmail.fm email address for anything other than recipes. I got some lengthy forwards there this past week and recipe submissions were bounced as a result. I may never know how many... So sad that others will not see their recipes posted because a few don't read (or feel their forwarded materials in batch-addresses are as important as recipes for this publication). No more "Ms. Nice Guy" after this.

Oh, boy... what an issue we have for you today. We've got a baker's dozen of helpful recipes for "Mixes for Gift-Giving" in the Did You Know? section, some things to make you think and laugh during this holiday season, as well as a huge assortment of recipes in the Favorites section. Join me in thanking the following for their help in getting today's issue to you:

Fancy, Aurora, NB
Rusty, FL
Jean, Syracuse, NY
Lisa H., Belmont, NC
Carol, NY
Treva, Eastern TN
Angelique, TX
Brenda, AL
Ann, Montreal, Quebec, Canada
Luanne, FL
Robyn, Auckland, New Zealand
Pat, Minden, NV
Larry Holmes, Ontario, Canada
Shirley, WA State
Vicki, Sarasota, FL
Tena, MO
Johnny, LA

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

Psst!

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

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

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

http://www.thebreastcancersite.com/

Dear Lord, I've been asked, nay commanded, to thank Thee for the Christmas turkey before us... a turkey which was no doubt a lively, intelligent bird... a social being... capable of actual affection... nuzzling its young with almost human- like compassion. Anyway, it's dead and we're gonna eat it. Please give our respects to its family...
~ Berke Breathed

Fancy sez: Guy Berkeley ("Berke") Breathed (last name rhymes with "method") (born June 21, 1957) is an American cartoonist, children's book author/illustrator, director and screenwriter.

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More search options on Travelocity: Seniors (65+), Minors (2-17), First Class, One-Way

This is a beautiful tradition shared by Rusty, FL

SIMPLE WHITE ENVELOPE

It's just a small white envelope stuck among the branches of our Christmas tree. No name, no identification, no inscription. It has peeked through the branches of our tree for the past 10 years or so. It all began because my husband Mike hated Christmas --oh, not the true meaning of Christmas, but the commercial aspects of it -- the overspending, the frantic running around at the last minute to get a tie for Uncle Harry and the dusting powder for Grandma -- the gifts given in desperation because you couldn't think of anything else.

Knowing he felt this way, I decided one year to bypass the usual shirts, sweaters, ties, and so forth. I reached for something special just for Mike. The inspiration came in an unusual way. Our son Kevin, who was 12 that year, was wrestling at the junior level at the school he attended. Shortly before Christmas, there was a non-league match against a team sponsored by an inner-city church. These youngsters, dressed in sneakers so ragged that shoestrings seemed to be the only thing holding them together, presented a sharp contrast to our boys in their spiffy blue and gold uniforms and sparkling new wrestling shoes. As the match began, I was alarmed to see that the other team was wrestling without headgear, a kind of light helmet designed to protect a wrestler's ears. It was a luxury the ragtag team obviously could not afford.

Well, we ended up walloping them. We took every weight class. And as each of their boys got up from the mat, he swaggered around in his tatters with false bravado, a kind of street pride that couldn't acknowledge defeat.

Mike, seated beside me, shook his head sadly, "I wish just one of them could have won," he said. "They have a lot of potential, but losing like this could take he heart right out of them." Mike loved kids -- all kids -- and he knew them, having coached little league football, baseball, and lacrosse.

That's when the idea for his present came. That afternoon, I went to a local sporting goods store and bought an assortment of wrestling headgear and shoes and sent them anonymously to the inner-city church. On Christmas Eve, I placed the envelope on the tree, the note inside telling Mike what I had done and that this was his gift from me. His smile was the brightest thing about Christmas that year and in succeeding years. For each Christmas, I followed the tradition one year sending a group of mentally handicapped youngsters to a hockey game, another year a check to a pair of elderly brothers whose home had burned to the ground the week before Christmas, and on and on. The envelope became the highlight of our Christmas. It was always the last thing opened on Christmas morning, and our children, ignoring their new toys, would stand with wide-eyed anticipation as their dad lifted the envelope from the tree to reveal its contents.

As the children grew, the toys gave way to more practical presents, but the envelope never lost its allure. The story doesn't end there. You see, we lost Mike last year due to cancer. When Christmas rolled around, I was still so wrapped in grief that I barely got the tree up. But Christmas Eve found me placing an envelope on the tree, and in the morning it was joined by three more. Each of our children, unbeknownst to the others, had placed an envelope on the tree for their dad. The tradition has grown and someday will expand even further with our grandchildren standing around the tree with wide-eyed anticipation watching as their fathers take down the envelope.

Mike's spirit, like the Christmas spirit, will always be with us.

May we all remember Christ, who is the reason for the season, and the true Christmas spirit this year and always.

God Bless! -- pass this along to those friends and loved ones who you know are the givers who understand the true meaning of Thanksgiving and Christmas.

MIXES FOR GIFT-GIVING

Shared by Jean, Syracuse, NY

OATMEAL RAISIN SPICE COOKIE MIX 

3/4 cup packed brown sugar 
1/2 cup sugar 
3/4 cup raisins 
2 cups uncooked quick oats 
1 cup flour mixed with 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. baking soda and 1/2 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp.vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350? for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely. Yield: 3 dozen. 


CHOCOLATE COVERED RAISIN COOKIE MIX 

3/4 cup sugar 
1/2 cup packed brown sugar 
1 cup chocolate covered raisins 
1/2 cup milk chocolate chips 
1-3/4 cups flour mixed with 1 tsp. baking powder and 1 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375? for 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on cookie sheet; remove to wire racks to cool completely. Yield: 2? dozen. 


DREAMSICLE COOKIE MIX 

1/2 cup Tang instant breakfast drink powder 
3/4 cup sugar 
1-1/2 cups vanilla chips 
1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder 

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375? for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2 1/2 dozen. 


BROWNIE MIX 

2-1/4 cups sugar 
2/3 cup cocoa (clean inside of jar with paper towel after this layer) 
3/4 cup chopped pecans 
1-1/4 cups flour mixed with 1 tsp. salt 

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty brownie mix in large mixing bowl; stir to combine. Add 3/4 cup melted butter and 4 eggs slightly beaten; mix until completely blended. Spread batter in a greased 9x13-inch baking pan. Bake at 350? for 30 minutes. Cool completely in pan. Cut into 2-inch squares. Yield: 2 dozen.


CHOCOLATE CHIP COOKIE MIX 

1/2 cup sugar 
1/2 cup chopped nuts 
1 cup chocolate chips 
1 cup packed brown sugar 
2-1/4 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt 

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 3/4 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350? for 13 to 15 minutes. Cool 10 minutes on baking sheet. Remove to wire racks to cool completely. These cookies will firm up when completely cooled. Yield: 3 dozen. 


RAISIN CRUNCH COOKIE MIX 

1/2 cup sugar 
1/2 cup raisins 
1-1/4 cups packed flaked coconut 
1 cup crushed cornflakes 
3/4 cup packed brown sugar 
1/2 cup quick oats 
1 1/4 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder 

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 1 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350? for 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 to 4 dozen. 


M&M's COOKIE MIX 

1-1/4 cups sugar 
1 cup M&Ms 
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder 

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375? for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2? dozen. 


PEANUT BUTTER COOKIE MIX 

3/4 cup chopped salted peanuts 
3/4 cup packed brown sugar 
3/4 cup sugar 
3/4 cup peanut butter chips 
1-1/2 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt 

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350? for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 dozen. 


HAWAIIAN COOKIE MIX 

1/3 cup sugar 
1/2 cup packed brown sugar 
1/3 cup packed flaked coconut 
2/3 cup chopped macadamia nuts 
2/3 cup chopped dates 
2 cups flour mixed with 1 tsp. baking soda and 1 tsp. baking powder 

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Press cookie down slightly with the heel of your hand. Bake at 350? for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2? dozen. 


ORANGE SLICE COOKIE MIX 

3/4 cup sugar 
1/2 cup packed brown sugar 
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda 
1 1/2 cups orange slice candies, quartered (wrap in plastic wrap) 

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in orange candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375? for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2? dozen. 


REESE'S PEANUT BUTTER CUPS COOKIE MIX 

3/4 cup sugar 
1/4 cup packed brown sugar 
1-3/4 cups flour mixed with 1 tsp. baking powder and 1/2 tsp. baking soda 
8 large Reese's peanut butter cups candies cut into 1/2 inch pieces (wrap in plastic wrap) 

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Remove candies from jar and set aside. Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Stir in candies. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 375? for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2? dozen. 


TRAIL COOKIE MIX 

1/2 cup packed brown sugar 
1/2 cup sugar 
3/4 cup wheat germ 
1/3 cup quick oats 
1 cup raisins 
1/3 cup packed flaked coconut 
1/2 cup chopped pecans 
3/4 cup flour mixed with 1 tsp. baking powder 

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient. 

Recipe to attach to jar: 

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350? for 12 to 14 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 2 1/2 dozen.


COOKIE BAR MIX IN A JAR

Ingredients 
1/2 c walnuts or pecans, chopped 
6 ounce butterscotch morsels 
6 ounce semi-sweet chocolate morsels 
1 c coconut 
1 1/2 c graham cracker crumbs 
1 "wide-mouth" quart size canning jar

Layer ingredients in a quart sized canning jar in the following order: Walnuts or pecans, butterscotch morsels, semisweet chocolate morsels, coconut, graham cracker crumbs. Place lid on jar and cut a piece of fabric large enough to come down over lid and secure with a rubber band. Use pinking shears to cut fabric for a pretty edging.

Attach the directions for baking the bar cookies on cardstock with a country graphic: 

Cookie Bar Mix In A Jar 

Melt 1/2 cup of butter. Add top layer of graham cracker crumbs. Pat evenly in bottom of an un-greased 13x9x2 inch baking pan. Sprinkle the remaining layered ingredients into the crumb mixture and spread even with spoon. Pour can of sweetened condensed milk evenly over all. Bake at 350 degree oven for 30 minutes; cool. Cut into bars. Makes about 36 bars. 

To attach instructions, punch a hole in the corner of the card stock with a punch, then attach with the instructions with a ribbon, raffia or homespun fabric tied around the lid (hiding the rubber band). You can also include a wooden spoon with the jar! Great Christmas gifts...or any time of the year gifts...Enjoy

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 Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas (Maggie's son)
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
9th Debra S. in Norfolk, Virginia
9th Elaine in Garden City, Kansas
12th Gary C. in Greensboro, North Carolina
13th Maudie F. in Elwood, Indiana
14th Nancy F. in Sacramento, California
15th Chuck in Uniontown, Pennsylvania
15th Jan G. in Tucson, Arizona
15th Corey in New Johnsonville, Tennessee
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
24th Pat in Merritt Island, Florida
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
28th Karen in Goshen, New Hampshire
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma

A Dog's Christmas Promises

1. Christmas is for humans, and I will not ruin the surprises by opening all their presents. 

2. Christmas light bulbs, Christmas ornaments, Christmas stockings, and tinsel from the Christmas tree are not food. 

3. I am the alpha dog, therefore I do not need to protect my new Christmas rawhide from the omega dog by taking it outside to eat when the wind chill is -10 F. 

4. I will not demolish the Christmas tree and drag the string of lights out into the backyard through the doggy door. 

5. I will not dive into the Christmas tree to get the candy canes (which I will eat -- paper and all). 

6. I will not eat my Christmas doggie treats until after they're out of the stocking! 

7. I will not even THINK about going underneath the Christmas tree and piddling on the dining room rug. 

8. I will not get into a fight with the bigger dog next door, making my human have to call the vet's at Christmas. 

9. I will not get tangled up in the Christmas tree lights and pull the tree down while trying to get at a cat through the conservatory window. 

10. I will not pee on Grandma's Christmas presents that are under her tree as soon as we enter her house. 

11. I will not pee on the Christmas tree. 

12. I will not steal the neighbor's Christmas light bulbs. 

13. The bowl underneath the Christmas tree is not a dog dish. I will not drink from it. It will make me sick. 



Wrapping Presents with a Cat

1. Clear large space on table for wrapping present.
2. Go to closet and collect bag in which present is contained, and shut door.
3. Open door and remove cat from closet. 
4. Go to cupboard and retrieve rolls of wrapping paper. 
5. Go back and remove cat from cupboard. 
6. Go to drawer, and collect transparent sticky tape, ribbons, scissors, labels, etc.
7. Lay out presents and wrapping materials on table, to enable wrapping strategy to be formed. 
8. Go back to drawer to get string, remove cat that has been in the drawer since last visit and collect string. 
9. Remove present from bag. 
10. Remove cat from bag. 
11. Open box to check present, remove cat from box, replace present. 
12. Lay out paper to enable cutting to size. 
13. Try and smooth out paper, realize cat is underneath and remove cat. 
14. Cut the paper to size, keeping the cutting line straight. 
15. Throw away first sheet as cat chased the scissors, and tore the paper.
16. Cut second sheet of paper to size - by putting cat in the bag the present came in. 
17. Place present on paper. 
18. Lift up edges of paper to seal in present. Wonder why edges don't reach. Realize cat is between present and paper. Remove cat. 
19. Place object on paper, to hold in place while tearing transparent sticky tape. 
20. Spend 20 minutes carefully trying to remove transparent sticky tape from cat with pair of nail scissors. 
21. Seal paper with sticky tape, making corners as neat as possible.
22. Look for roll of ribbon. Chase cat down hall in order to retrieve ribbon. 
23. Try to wrap present with ribbon in a two-directional turn. 
24. Re-roll ribbon and remove paper, which is now torn due to cat's enthusiastic ribbon chase. 
25. Repeat steps 13-20 until you reach last sheet of paper. 
26. Decide to skip steps 13-17 in order to save time and reduce risk of losing last sheet of paper. Retrieve old cardboard box that is the right size for sheet of paper. 
27. Put present in box, and tie down with string. 
28. Remove string, open box and remove cat. 
29. Put all packing materials in bag with present and head for locked room. 
30. Once inside lockable room, lock door and start to relay out paper and materials. 
31. Remove cat from box, unlock door, put cat outside door, close and relock. 
32. Repeat previous step as often as is necessary (until you can hear cat from outside door) 
33. Lay out last sheet of paper. (This will be difficult in the small area of the toilet, but do your best) 
34. Discover cat has already torn paper. Unlock door go out and hunt through various cupboards, looking for sheet of last year's paper. Remember that you haven't got any left because cat helped with this last year as well. 
35. Return to lockable room, lock door, and sit on toilet and try to make torn sheet of paper look presentable. 
36. Seal box, wrap with paper and repair by very carefully sealing with sticky tape. Tie up with ribbon and decorate with bows to hide worst areas. 
37. Label. Sit back and admire your handiwork, congratulate yourself on completing a difficult job. 
38. Unlock door, and go to kitchen to make drink and feed cat. 
39. Spend 15 minutes looking for cat until coming to obvious conclusion. 
40. Unwrap present, untie box and remove cat. 
41. Go to store and buy a gift bag.

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!

MOTHER IN LAW'S PECAN PIE

~Submitted by Lisa H., Belmont, NC

Pecans are found year round here in North Carolina in your grocery store, especially plentiful this time of year for pies/desserts.

1 box light brown sugar 
4 eggs, slightly beaten 
1 stick margarine, melted 
2 tablespoons light corn syrup 
2 tablespoons water 
2 cups Pecans 
2 frozen pie shells 

Mix the first six ingredients together well. Pour into unbaked pie shells. Bake in a preheated 325 F. Oven for 40 minutes, or until set in the middle. This is an easy recipe that makes an excellent pie.

CHICKEN TETRAZZINI

~Submitted by Carol, NY

Note from Maggie: This recipe comes from New Fannie Farmer Boston Cooking School Cookbook. It was requested in the A to Z Recipes QT by Shirley in WA State. Our pal Carol bought the book and shares it with us.

Equally good with turkey, veal, or lobster.

1/4 lb spaghetti
1 cup sliced mushrooms
2 tablespoons butter
2 cups Veloute Sauce
Few grains nutmeg
1 tbsp sherry
1 to 2 cups cooked chicken, cubed or cut in strips
1/3 c. grated Italian-type cheese

Break spaghetti in 1/2" pieces. Cook and drain. Meanwhile saut? mushrooms in butter. Season sauce with nutmeg and sherry.

Put spaghetti in shallow baking dish. Pour over half of the sauce. Put in chicken and mushrooms. Pour over rest of sauce. Sprinkle with cheese. Bake at 400° until browned.

Serves 4

Veloute Sauce

Many famous sauces are based on Veloute Sauce with a special seasoning. Strong chicken stock makes all the difference.

2 tbs butter
3 tbs flour
1 c. canned or homemade chicken stock
1/4 tsp salt
Few grains pepper
1/3 c. cream

Melt butter, add flour and seasonings, stir until well blended. Add stock slowly, stirring constantly. Bring to boiling point. Boil 2 minutes. Add cream. For a simpler sauce, use 2 tbs flour and omit the cream. Replace part of the stock with white wine, if you like. 

Come to think of it, before I broke dry spaghetti into 1/2" pieces, I would use rice, myself!!


RUMAKI

~Submitted by Jean, Syracuse, NY

12 slices bacon, halved crosswise
12 ounces chicken livers, halved
12 whole water chestnuts, halved

Marinade:
1/4 cup soy sauce
1 teaspoon fresh minced ginger
2 tablespoons dry sherry
1 teaspoon sugar

The Rumaki Recipe begins with the marinade: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for ? hour. 

Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick. Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes. Or, you may bake the appetizers in a 375° oven for 20 to 25 minutes. Serve hot. Makes 24 appetizers. 

Variations: 
Add fresh sliced scallions to the combination above.
Substitute sea scallops for the chicken livers and/or water chestnuts. 
Omit marinade and wrap bacon around smoked oysters, stuffed green olives, or pineapple chunks.


CHEESY CREAMED CORN CASSEROLE

~Submitted by Treva, Eastern TN

1 stick butter, melted 
1 large onion, chopped 
1 small green bell pepper, chopped 
1 small red bell pepper, chopped 
3 eggs 
1 cup sour cream 
1 16-ounce can creamed corn 
1/3 cup yellow cornmeal 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1 cup cheddar cheese, shredded 

In a medium saut? pan, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat. Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese, onion and peppers. Turn into a 2-quart buttered baking dish. Bake in a preheated 350 degree F. oven for 30 to 35 minutes, until puffed and golden. 

Yield: 8 Servings 


FRESH FRUIT TART WITH GINGERSNAP CRUST

~Submitted by Angelique, TX

Source: Crisco®

Makes one 10-inch tart

For the Crust:
2 cups gingersnap crumbs (about 38 cookies)
2 tablespoons sugar
1/3 cup Crisco All-Vegetable Shortening

For the Filling:
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons lemon juice
1/2 cup heavy cream

For the Fruit Topping:
Assorted fruit (such as strawberry slices, blueberries, kiwi slices, orange segments, seedless grape halves)
1/4 cup Smucker's Apricot Preserves
1 tablespoon water

For the Garnish:
Fresh mint leaves, optional

FOR THE CRUST:
Preheat oven to 350 degrees F.

In a medium mixing bowl, stir together gingersnap crumbs and sugar. With a pastry blender or two knives, blend in Crisco until crumbs are moistened and begin to clump together. Press mixture into bottom and up sides of a 10-inch tart pan with removable bottom. Bake crust 8 minutes, or until golden brown. Let crust cool completely before filling.

FOR THE FILLING:
In a medium mixing bowl, using an electric mixer, blend cream cheese, sugar and lemon juice until smooth. Add cream and mix on high speed until light and fluffy. Using a rubber spatula, spread filling over cooled crust. Refrigerate tart several hours.

TO ASSEMBLE THE TART:
Just before serving, arrange fruit on top of filling in a decorative fashion. In a small bowl, whisk together Smucker's Apricot Preserves with water; brush mixture over fruit using a pastry brush. Garnish with mint leaves, if desired.


PEANUT PATTIES

~Submitted by Brenda, AL

This is a recipe I got from my late Mother-in-law who lived in Oklahoma. These are reddish in color and oh so good.

2 1/2 cups raw peanuts
2 1/2 cups sugar
2/3 cups white syrup
1 cup milk
1 Tablespoon vanilla
1 Tablespoon butter
Red food color (make it as red as you want)

Put peanuts, sugar and syrup in large sauce pan. bring to a boil. Lower heat and simmer until soft ball stage. (If you don't have a thermometer can drop a few drops in cold water and if you can pick it up and it makes a ball it is a soft ball stage)

Remove from heat and add milk, vanilla, butter and food color. Cool 15 minutes. Beat until you can drop by teaspoons on wax paper.


SOLE WITH FRESH TOMATOES AND OLIVES

~Submitted by Ann, Montreal, Quebec, Canada

The flavor and essence of orange is a delightful marriage with tomatoes; creating a light and freshly flavored sauce laced over fillets of sole. For a delightfully simple dinner serve with steamed beans.

4 fillets of sole, about 2 pounds
1/2 cup milk
1 cup dried Panko (Japanese style bread crumbs)
Salt and freshly ground black pepper
2 Tbsp. olive oil
1 cup dry white wine
4 medium firm, ripe, Florida tomatoes, peeled, seeded and chopped
1 tsp. hot pepper flakes
2 Tbsp. fresh tarragon, or 2 tsp. dried
1 Tbsp. fresh parsley, chopped
8 pitted green olives, slice
Juice and zest of 1 orange
1 Tbsp. Italian parsley, finely chopped

Preheat oven to warm.

Dip fish fillets into milk the bread crumbs. Salt and pepper to taste and set aside.

In a large saute pan, warm olive oil over medium-high heat. Place fillets in pan and cook about 5 minutes on each side, or until flaky. Transfer fish to a oven proof platter and place in warm oven.

In the same skillet add the wine; scrape up any bits in the pan. Add tomatoes, hot pepper flakes, tarragon, parsley, olives, juice and zest of orange and cook over medium high heat. Reduce liquid until thickened, about 15 minutes.

Spoon sauce over fish, and garnish with chopped parsley. Serve immediately.

Servings: 4

Source: Florida Tomato Committee


PUMPKIN GOOEY BUTTER CAKE

~Submitted by Treva, Eastern TN

Cake:
1 (18 1/4 oz) package yellow cake mix
1 egg
1 cube (8 Tbl) butter, melted
Filling:
1 (8 oz) package cream cheese, softened
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
1 cube (8 Tbl) butter, melted
2 cups (1 - 16 oz box) powdered sugar
1 tsp cinnamon *
1 tsp nutmeg *

Preheat oven to 350 degrees F

Combine the cake mix, egg, and 1 cube butter and mix well with an electric mixer (will form a soft ball). Pat the mixture into the bottom of a lightly greased 13 x 9 inch pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with whipped cream.

Variations: 
For a Pineapple Gooey Cake: Instead of pumpkin, add a drained 20 oz can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

* I used 2 tsp pumpkin pie spice in place of the cinnamon and nutmeg.


ALMOND BROCCOLI RING

~Submitted by Angelique, TX

10 oz Broccoli, chopped
10 oz Broccoli spears
Salt
3 Eggs; lightly beaten
3/4 c Cheese, shredded
1/2 c Almonds, slivered
1 ts Salt
1/2 ts Pepper, black
3/4 ts Nutmeg, grated

Cream Sauce:
3 tb Butter
1/2 c Green onions; minced, including tops
3 tb Flour
1/4 c Stock, chicken
1 c Sour cream

Garnish:
1 pt Cherry tomatoes
2 tb Butter

Steam broccoli until tender; lightly salt and drain. Using sharp knife, chop broccoli finely and set aside. 

Cream sauce: in saucepan, melt butter. Add onions and saute lightly. Remove from heat; blend in flour and return to heat. Stirring slowly, cook over medium heat 2 minutes. Remove from heat; add stock and stir. Return to heat and continue to stir as sauce thickens. Lower heat and cook 2 minutes more. Blend in sour cream and heat thoroughly. 

Preheat oven to 350 F. Stir few tablespoons of sauce into beaten eggs; add egg mixture to remainder of sauce in pan and cook 1 minute, stirring constantly. Blend in cheese. Add broccoli, almonds, and seasonings.

Spoon mixture into oiled 1-quart ring mold or one custard cup per serving. Place in large baking pan half-filled with hot water. Bake 50 minutes for mold, 30 minutes for custard cups. Mixture is done when knife inserted in center comes out clean. When ready to serve, invert onto serving plate. 

Saute cherry tomatoes in butter about 5-6 minutes. Fill center of ring and garnish outside. 

Source: Just Vegetable Recipes


CARAMEL FUDGE

~Submitted by Luanne, FL

1-1/3 cups brown sugar 
3 cups powdered sugar 
1 tsp vanilla 
3 Tbsp oleo 
1/2 cup milk 
1/4 tsp salt

Combine brown sugar, salt & milk in saucepan.

Bring to boil, reduce heat, cook slowly for 5 minutes.

Remove from pan.

Add oleo, vanilla and powdered sugar. beat until smooth.

Pour into greased dish, cool before cutting.


BRAISED LAMB WITH MARJORAM, APPLES AND GOLDEN SYRUP

~Submitted by Robyn, Auckland, New Zealand

Serves 5-6 

8 lamb shoulder chops, well trimmed
2 onions, peeled and quartered
1 leek, trimmed, washed and thickly sliced
2 apples cored and sliced thickly
2 carrots, peeled and sliced
2-3 tablespoons chopped fresh marjoram or oregano (or 1 tablespoon dried)
2 cups vegetable stock
1 tablespoon golden or maple syrup
1 tablespoon cornflour 

Heat a dash of oil in a frying pan and when hot, brown the lamb chops well. Transfer to a casserole dish.

Add a dash more oil to the pan and brown the onions, leek and apple slices. Scatter over the lamb chops with the carrots and marjoram or oregano. Season well with salt and pepper and add the stock.

Cover and cook at 160?C for 1 1/4 -1 1/2 hours or until the lamb chops and vegetables are tender.

Carefully pour the cooking juices into a saucepan. Mix the cornflour with enough water to make a smooth paste and stir into the juices. Cook, stirring over a moderate heat until thickened. Add the golden or maple syrup and season.

Serve the casserole with plenty of mashed potatoes.


VEGETABLE-RICE SALAD IN TOMATO CUPS

~Submitted by Treva, Eastern TN

Ingredients
6 large tomatoes 
3 cups cooked long-grain rice (cooked without salt or fat) 
1 (15-ounce) can no-salt-added black beans, drained 
1 (10-ounce) package frozen whole-kernel corn, thawed 
1/2 cup chopped purple onion 
1/2 cup reduced-fat olive oil vinaigrette 
1 Tbl chopped fresh cilantro 
6 fresh cilantro sprigs (optional) 

Directions
Cut top off each tomato. Scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp to measure 1 cup; reserve remaining pulp for another use. Invert tomato shells on paper towels, and let stand 30 minutes. 

While tomato shells stand, combine 1 cup chopped tomato pulp, rice, and next 5 ingredients in a medium bowl. Cover and chill 30 minutes. 

To serve, spoon rice mixture evenly into tomato shells. Garnish with fresh cilantro sprigs, if desired. 

Serves 6
Nutrition Information Per Serving
Calories 290
Carbohydrate 55.7g
Protein 9g
Fat 5.3g
Fiber 6.1g
Cholesterol 0mg
Sodium 179mg
Exchanges

3 Starches
1 Vegetable
1 Fats


CHINESE KEBABS WITH PLUM SAUCE

~Submitted by Angelique, TX

Yield: 4

Plum Sauce
1/2 Cup damson plum preserves
3 Tablespoons red wine vinegar
1-1/2 Teaspoons dry onion flakes
1 Teaspoon reduced-sodium chicken bouillon granules
1 Teaspoon reduced sodium soy sauce
1/2 Teaspoon ground ginger
1/2 Teaspoon Chinese 5-spice powder

In a 2-cup glass measure, combine preserves, 3 tablespoons vinegar, dried onions, 1 teaspoon bouillon granules, 1 teaspoon soy sauce, 1/2 teaspoon ground ginger and 1/2 teaspoon 5-spice powder. Stir well. Cook in microwave oven for 3-5 minutes stirring every minute or until sauce is slightly thickened. Cool and refrigerate until service. 

NOTE: Tested in a 700-watt microwave – adjust time for different wattage appliance.

Turkey Kebabs

2 Tablespoons reduced sodium soy sauce
2 Teaspoons red wine vinegar
1/2 Teaspoon ground ginger
1/2 Teaspoon Chinese 5-spice powder
2 green onions, thinly sliced
1 Pound TURKEY TENDERLOINS, cut into 1-inch cubes 
As needed vegetable cooking spray
1 Large green pepper, cut in 1-inch cubes
4 green onions, cut in 2-inch sections

In a self-closing plastic bag, combine 2 tablespoons soy sauce, 2 teaspoons vinegar, 1/2 teaspoon ground ginger, 1/2 teaspoon 5-spice powder and green onions. Add turkey cubes and coat all surfaces of turkey. Seal bag. Refrigerate for 2 to 4 hours.

If using bamboo skewers, soak skewers in water for 30 minutes. Remove grill rack from grill and lightly coat with vegetable cooking spray. Set aside. Prepare grill for direct-heat cooking. Thread skewers, alternately, with turkey cubes, green onion sections and green pepper.

Discard marinade. Position grill rack about 4-6 inches over heat source.

Grill turkey kebabs 5 to 6 minutes per side or until turkey reaches an internal temperature of 170 degrees F.

Serve with Plum Sauce.

Nutrition Facts
Calories 250
% Daily Value*
Total Fat 1g 2%
Cholesterol 70mg
Sodium 263mg
Total Carbohydrate 31g
Protein 29g

Source: The National Turkey Federation


CHUNKY CHOCOLATE CHIP PEANUT BUTTER COOKIES

~Submitted by Pat, Minden, NV

1-1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup (1-1/2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1/2 cup coarsely chopped peanuts

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar and peanut butter in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in morsels and peanuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly to flatten into 2-inch circles. Bake in preheated 375 degree oven for 7 to 10 minutes or until edges are set but centers are still soft. Let stand for 4 minutes; remove to wire racks to cool completely. Makes about 3 dozen cookies.

Source: Nestle Toll House Best-loved Cookies


CHICKEN POT PIE WITH RICOTTA/POTATO TOPPING

~Submitted by Larry Holmes, Ontario, Canada

For "Cheesy" Carol in NY

1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon black pepper
1 pound boneless chicken breasts, cut into 1-inch cubes
1/4 cup butter
1 clove garlic, crushed
2 1/2 cups chicken broth
3 cups frozen mixed vegetables
1/4 cup fresh parsley, chopped

Topping:
3 large potatoes, peeled, cubed, boiled and mashed
1 cup ricotta
1/2 cup creamy Caesar salad dressing
3 tablespoons grated Parmesan cheese

In a medium bowl combine flour, salt and pepper. Add chicken cubes and stir to coat. In a large skillet melt butter over medium heat; add crushed garlic. Add chicken and flour mixture to skillet and stir until chicken is lightly browned. Stir in broth and parsley. Reduce heat, cover skillet and simmer until chicken is cooked. Remove from heat and add frozen vegetables; set aside. Meanwhile combine mashed potatoes with Ricotta and salad dressing. Pour chicken mixture into a 1-quart casserole. Top with ricotta/potato mixture and sprinkle with Parmesan cheese. Bake until golden, approximately 25 minutes.

Makes 2 to 4 servings.

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


CHOCOLATE GLAZED GRAHAM CRACKERS

~Submitted by Treva, Eastern TN

1 cup shortening
1/2 cup packed brown sugar
1/4 cup honey
2 cups whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt

To make the chocolate glaze:
1/2 cup semisweet chocolate chips
1 Tbsp shortening

Heat oven to 375°F. Beat 1 cup of shortening, the brown sugar and honey in a large bowl with an electric mixer on medium speed or mix with a spoon. Stir in flour, baking powder and salt. Roll half of the dough at a time 1/8-inch thick on lightly floured cloth-covered surface. Cut into 2 & 1/2 inch rounds or squares. Place 1-inch apart on ungreased cookie sheet. Bake 7-9 minutes or until edges are firm. Cool 1-2 minutes; remove from cookie sheet to wire rack. Cool completely. 

To glaze: 
Melt the chocolate chips and shortening over low heat stirring occasionally. Drizzle over the cookies.


BETTY CROCKER'S EASY PEPPERMINT DESSERT

~Submitted by Angelique, TX

1 package (1 pound) creme-filled chocolate sandwich cookies, crushed (about 3 cups) 
1/2 cup butter, melted 
1/2 gallon peppermint stick, party mint or mint chip ice cream, softened
1 container (12 ounces) frozen whipped topping, thawed 
4 ounces unsweetened baking chocolate, chopped 
2 cups sugar 
1 can (12 ounces) evaporated milk 
1/3 cup crushed peppermint candies or candy canes 

Mix crushed cookies and melted butter. Press mixture firmly in bottom of ungreased rectangular pan, 13x9x2 inches. Stir together ice cream and 2 cups of the whipped topping; spoon evenly onto chocolate cookie crust. Freeze about 3 hours or until firm. Meanwhile, melt butter and chocolate in 2-quart saucepan over low heat, stirring constantly. (Substitute 3 cups of prepared hot fudge sauce and omit baking chocolate). Stir in sugar; gradually stir in milk. Heat to boiling over medium-high heat, stirring constantly! Cook and stir 5 minutes or until slightly thickened; stir in vanilla. Cool completely, about 2 hours. Pour 2 cups of chocolate sauce evenly over ice cream. Freeze at least 8 hours but no longer than 2 weeks. Cover and refrigerate remaining sauce. Reheat reserved sauce until just warm. To serve, cut into 5 rows by 3 rows. Top with sauce and remaining whipped topping; sprinkle with crushed candies. 

Makes 15 servings.


CHICKEN AND BROCCOLI AU GRATIN

~Submitted by Jean, Syracuse, NY

1/4 cup margarine
1/4 cup chopped onion
1/4 cup flour
1 tsp. salt
1/2 tsp. curry powder (more if you love it!)
dash of pepper
8 oz. shredded Monterey Jack cheese
1 (4 oz.) can sliced mushrooms
1 (13 oz.) can evaporated milk
1 (10 oz.) pkg. frozen broccoli spears, cooked and drained
1 chicken, cooked, skinned and cut into large cubes (I use boneless, skinless, chicken breasts)

Melt butter in skillet. Saut? onions until transparent. Remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms, reserving the liquid. Add enough water to the mushroom liquid to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in evaporated milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. Arrange broccoli spears and chicken on bottom of a 13 x 9" baking dish. Pour sauce over top. Then top with the shredded cheese. Bake at 375? F for 20 minutes, or until bubbly around edges. Cool 15 minutes before serving.

Makes 6 servings.

You may substitute fresh broccoli for the frozen if desired. If you hate to stew a chicken as much as I do, you could also cook boneless parts and cut into cubes. This recipe is quick and easy. One of those no fail things. Next time you cook chicken, cook extra and have the meat in the freezer. Then it would be a REALLY quick dish! And save any left-over chicken for this until you have enough.


CHERRY SALAD

~Submitted by Brenda, AL

Got this recipe from my son's church cookbook. Someone brought this to a church gathering and it was a hit.

1 large cool whip, thawed
1 can sweetened condensed milk
1 large can crushed pineapple, drained
1 can cherry pie filling

Mix all ingredients well. Chill before serving.


GLORIFIED ONION PORK CHOPS

~Submitted by Treva, Eastern TN

1 tbsp. vegetable oil
6 pork chops -- 1/2" thick
1 medium onion -- sliced
1 can Condensed Cream of Celery Soup
OR 98% Fat Free Cream of Celery Soup -- (10 3/4 oz.)
1/2 cup water

HEAT oil in skillet. Cook chops 10 min. or until browned.

ADD onion and cook until tender.

ADD soup and water. Heat to a boil. Cover and cook over low heat 5 min. or until chops are done.

Serves 6 

Per Serving (excluding unknown items): 259 Calories; 17g Fat (60.6% calories from fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 60mg Sodium. 
Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.


PECAN TOFFEE

~Submitted by Angelique, TX

Source: Southern Living, FEBRUARY 2000

1 1/2 cups chopped pecans -- divided
1 cup sugar
1 cup butter -- softened
1/3 cup water
5 milk chocolate bars -- (1.55-ounce) broken into small pieces

Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges. Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.

Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.

Yield: 1 3/4 pounds


HEARTY SAUSAGE OMELET

~Submitted by Larry Holmes, Ontario, Canada

6 to 8 ounces bulk pork sausage
1 package (12 ounces) frozen shredded hashed brown potatoes
1/4 cup chopped onion
1/4 cup chopped green pepper
4 eggs
1/4 cup milk
salt and pepper to taste
1/2 cup shredded chase

In large skillet, brown sausage; remove from skillet. In 1/2 cup drippings, fry potatoes on one side over medium high heat until browned; flip and break apart with fork. Add green pepper and onion; cook and stir until tender. In small bowl, blend eggs and milk; pour over potato mixture. Reduce heat to low. Season and sprinkle with sausage and cheese. Cover; cook 6 to 8 minutes until eggs are set. Loosen; cut into wedges. Serve with ketchup or chili sauce.

Makes 4 servings.


VINTAGE FRUIT SAUCE FROM CHRISTMAS 1972

~Submitted by Shirley, WA State

In a gallon jar with a loose fitted lid layer:
1/2 c. apricots cut in halves
1/2 c. peaches cut in slices
1/2 c. pineapple tidbits
1/2 c. maraschino cherries cut in halves
1 1/2 c. white sugar
1 pkg. of yeast

Stir and let set on drain board for 2 weeks, stirring every day.

Then add:
1 c. fruit like in the above, cut up
1 c. sugar
every 2 weeks till you get the jar filled.

I use this over ice cream, and instead of water I use the juice and fruit in boxed cake mixes. We like it over crepes too.

One time I use apricots and sugar, next time peaches and sugar, and the next time pineapple and the sugar so there is always and even amount. Pears are to strong to add but have used canned grapes when I had nothing else to use.


HONEY CARAMELS

~Submitted by Treva, Eastern TN

Drop one into a cup of hot coffee or tea, or enjoy this delicious treat on its own.

Prep time: 15 minutes
Cook time: 50 minutes

1 cup butter (no substitutions)
2 cups honey
2 cups whipping cream
1 cup brown sugar
1 teaspoon vanilla extract
Finely chopped almonds and/or coconut (toasted or untoasted), optional

Line bottom and sides of 9-inch square pan with plastic wrap; set aside. Melt butter in medium-sized heavy saucepan over medium-high heat.. Add honey, cream and brown sugar; mix well. Cook over medium-high heat until mixture comes to boil, stirring frequently. Reduce heat to medium and continue boiling, stirring frequently, until candy thermometer registers 250°F to 255°F, about 45 minutes. Remove from heat and stir in vanilla; pour into prepared pan. Let cool completely in refrigerator before cutting into individual caramels with very sharp knife. Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap. Store, tightly wrapped, in refrigerator up to 1 month. (Caramels will be soft at room temperature and firm if kept chilled.)

Makes 30 caramels


COUNTRY FRIED STEAK AND GRAVY

~Submitted by Angelique, TX

Cubed steak (1 pkg.)
1/2 cup flour
1/2 tsp. Salt
1/2 tsp. Pepper
Other seasoning you like

Mix flour, salt, pepper and any other seasonings you like. I use McCormick Grill Mates, Joe's Stuff (if you can get this it is great on every thing). I place flour mixture on wax paper on counter. Dip each piece of steak in flour. For really crispy dip in flour, beaten egg, then flour again. Fry in hot oil.

Remove meat; pour off all but 3 tablespoons of oil. Turn heat to high; add 3 tablespoon of the flour mixture and brown. Add about 2 cup of water and turn down heat and simmer till thicken 

Mother Red's Southern Style Cooking


CROCKPOT CHOCOLATE PUDDING CAKE

~Submitted by Jean, Syracuse, NY

1 (18 oz) box chocolate devil's food cake mix 
1 (3 oz) box instant chocolate pudding mix 
2 c. sour cream 
4 eggs 
1 c. water 
1 c. oil 
1 (6 oz) pkg semi-sweet chocolate chips 
Whipped cream or ice cream 

In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with electric mixer on medium speed 2 minutes. Stir in chocolate chips. 

Coat crock pot bowl with vegetable cooking spray; pour batter into crockpot bowl; cover and cook on low 4 to 7 hours. Center should be just set. Finished cake will be very moist. A toothpick inserted near center should come out with moist crumbs when done. 

To serve: Spoon into bowls while still hot and top with whipped cream or vanilla ice cream. This is so good. 


PORK CARNITAS

~Submitted by Vicki, Sarasota, FL

If you have never tried delicious, crispy, golden pork carnitas, I almost envy you. I wish I could try them for the first time again! I went to undergrad in southern California, and my first bite of carnitas made a serious Mexican foodie out of me.

Carnitas are like little pork nuggets. At least, they are little when I make them, but I have also eaten bigger ones. To me, the best part is the crunchy exterior, so I like to maximize the surface area. Carnitas literally means little meats, and some versions actually use beef or even lamb. But pork is classic.

Ever fried bacon? The method is the same, only carnitas take a lot longer to cook. You cook bite-sized pork chunks in a little water, very slowly so the pork renders as much fat as possible. Once that happens, they fry in their own fat until crispy. The result is an ultra-tender interior with that satisfying golden crunch on the outside.

Add carnitas to your list of favorite fillings for tacos, tamales, enchiladas, burritos, and all the rest. Green salsa, replete with tangy tomatillos, makes a nice complement to the rich pork. Or just serve carnitas with steaming white rice, warm flour tortillas, and guacamole. 

Be patient when you make carnitas. It is a slow dish, sure, but it does not require much attention. Just give yourself plenty of time, and remember that it might take longer than you expect. Not to worry, it'll get there.

Recipe

Makes 4 main-dish servings

1 lb. boneless pork shoulder or butt, trimmed of any tough fat
Pinch of salt

1. Cut pork into bite-sized cubes, about 3/4-inch 

2. Place pork into a medium-sized, heavy saucepan and cover with 1/2-inch water. Add a pinch of salt.

3. Set pan over medium heat and bring to a boil. Reduce to a slow simmer and cook, partially covered, for at least an hour. Around this time, water will be evaporated and pork will begin to fry in its own fat. Raise heat to medium and fry, stirring frequently, until pork turns golden and crisp. Drain carnitas on paper towels and serve.


MICROWAVE-BAKED GRANOLA

~Submitted by Treva, Eastern TN

1/3 cup butter 
1/3 cup honey 
1/2 teaspoon vanilla 
1 teaspoon cinnamon 
1/2 cup walnuts, chopped 
1/2 cup coconut 
1/2 cup sunflower seeds 
1 bag of microwave popcorn, popped 
1/2 cup raisins or dried cranberries

Place butter, honey, vanilla and cinnamon in a microwavable measuring cup. Cover cup with vented plastic wrap. Cook on high for 1 to 2 minutes, or until butter is melted. In a greased 13 x 9 microwavable pan, combine nuts, coconut, seeds and popcorn. Drizzle butter mixture over nut mixture. Toss. Microwave for 3 minutes. Stir. Cook for 2 to 3 more minutes or until dried fruit begins to plump. Spread granola on waxed paper to cool. Store in airtight container.


CAESAR PASTA WITH ROASTED CHICKEN

~Submitted by Angelique, TX

Makes: 4 servings

Ingredients
3 cups uncooked elbow macaroni
1 can (14-1/2 ounces) Hunt's® Petite Diced Tomatoes, drained
2 cups shredded roasted chicken
1 cup creamy Caesar salad dressing
1 cup sliced celery
chopped fresh basil leaves, optional
shredded Parmesan cheese, optional

Directions
Combine all ingredients in a 2-quart microwave-safe baking dish; mix well.

Cook covered, in a microwave on High power for 3 to 5 minutes or until heated through, stirring once during cooking.

Sprinkle with fresh basil and Parmesan cheese, if desired.

ConAgra Foods.com


TURNIP AND BACON SOUP

~Submitted by Tena, MO

1/4 lb Streaky bacon, rinds off
1/4 lb Chopped onions
1/4 lb Chopped potatoes
3/4 lb Chopped turnips
2 pt Stock

Chop and fry bacon and onions. Add potatoes, turnips and stock. Cook gently until vegetables are soft.

Adjust seasoning and serve.


CHILI CHEESE DIP

~Submitted by Johnny, LA

2 pounds ground beef 
2 medium onion, chopped 
3 jalapeno peppers, chopped 
3 tablespoons chili powder 
1 can tomato soup 
1 (16 oz) can tomato sauce 
Salt and pepper to taste 
1 pound Velveeta cheese 

PREPARATION:
Saute meat, onion, and jalapenos. Drain off fat. (I blot with paper towels. Add chili powder, tomato soup (rinse can with water and add), and tomato sauce (rinse can with water and add). Add Velveeta in small chunks and stir until cheese melts. 

Serve hot with chips. Keeping this warm in a crock pot is ideal. Recipe is easy to cut in half or freeze. Also good on hot dogs for chili dogs! Very versatile. 

Hint: I cannot use raw jalapenos, so instead use jalapenos in escabeche - in other words, pickled, in a can!


PEACHY CARAMEL COBBLER

~Submitted by Treva, Eastern TN

1 can sliced peaches, (29 ounces) 
1/4 cup all-purpose flour 
1/4 teaspoon salt 
1 package refrigerated caramel-Danish rolls w/nuts
1/2 teaspoon grated lemon rind, optional 
3/4 cup ginger ale 
1 tablespoon butter or margarine 

Drain peaches, reserving 1 cup syrup; set aside. Combine flour, salt, commercial nut mixture from refrigerated rolls, and lemon rind, if desired, in a heavy saucepan. 

Stir in ginger ale and reserved peach syrup. Cook over medium heat, stirring constantly, until smooth and thickened. Stir in butter and peaches; bring to a boil. 

Pour hot peach mixture into a lightly greased 8-inch square baking dish. Separate caramel rolls, and arrange on top of mixture. Bake at 375 degrees F for 18 to 23 minutes or until rolls are golden brown. 

Yield 8 servings.


TOMATO EGG SANDWICHES

~Submitted by Angelique, TX

1 pkg. cream cheese, softened (8 oz)
1 jar horseradish sauce (9 oz)
1 small onion, grated, about 1/4 cup
1 pkg. Ranch dressing mix (1 oz)
12 white sandwich bread slices, toasted
24 tomato slices,( about 6 medium ripe tomatoes)
48 hard cooked egg slices (about 8 large eggs)
Chopped fresh dill
Freshly ground pepper

Beat cream cheese and next 3 ingredients at medium speed with mixer until blended. Set aside. Cut 24 rounds from toasted bread using a 3" cutter. Select a cutter close to the size of the tomato slices. Reserve bread trimmings for another use, if desired. Spread 1 side of each round evenly with cream cheese mixture. Top with 1 tomato slices and 2 egg slices. Sprinkle evenly with salt and pepper.

Makes 12 appetizer sandwiches.

Source: Southern Living


CANDY CANE FUDGE

~Submitted by Jean, Syracuse, NY

12 oz white chocolate, coarsely chopped 
14 oz can sweetened condensed milk 
1/4 c coarsely chopped peppermint candies 

Butter 8" square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil 

Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. 

Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. 

Store in refrigerator. 

Makes 64 pieces.

BALSAMIC PORK AND BERRY SALAD

~Submitted by Angelique, TX

Start to Finish: 30 minutes

Ingredients:
6 cups torn romaine
2 cups sliced fresh strawberries
1/2 cup thinly sliced celery
1 teaspoon snipped fresh chives
8 ounces pork tenderloin
Nonstick cooking spray 
1 teaspoon olive oil or salad oil
2 cloves garlic, minced
1/4 cup honey
1/4 cup balsamic vinegar 
1/4 teaspoon pepper
2 tablespoons chopped pecans or walnuts, toasted

Directions:
1. In a large mixing bowl toss together romaine, strawberries, celery, and chives. Set aside. 

2. Trim any fat from pork. Cut into 1/4-inch-thick slices. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add half of the pork; cook for 3 to 4 minutes or until pork is thoroughly cooked, turning once. Repeat with remaining pork. Remove all pork from skillet. Cover to keep warm. 

3. For dressing, add oil to skillet. Add garlic; cook and stir for 15 seconds. Stir in honey, vinegar, and pepper. Cook and stir until heated through. 

4. Place romaine mixture on 4 plates. Top with the pork. Drizzle dressing over. Sprinkle with pecans or walnuts. Serve immediately. 

Makes 4 servings.

Nutritional facts per serving:
Calories: 227, total fat: 6g, saturated fat: 1g, cholesterol: 40mg, sodium: 54mg, carbohydrate: 30g, fiber: 3g, protein: 15g

Source: Better Homes and Gardens


QUICK PASTA SALAD

~Submitted by Maggie, TX

Makes 10 servings

This recipe will make enough to serve a crowd. If you're cooking for just yourself, halve the ingredients and save the leftovers for quick lunches and snacks.

1 (16-ounce) (454 g) box tricolor pasta (we recommend fusilli) 
1 cup (250 ml) chopped broccoli 
2 carrots, peeled and chopped 
1 onion, thinly sliced 
1 red bell pepper, chopped 
1 cup cucumber, peeled and sliced 
3/4 cup (185 ml) Italian dressing 

1. Bring a large pot of water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.

2. While the pasta is cooking, place the broccoli, carrots, onion, and red pepper in a microwave-safe bowl. Cook in a microwave on high for 3 minutes. (If you don't have a microwave, blanch the vegetables.)

3. Combine the cooked vegetables and cucumber with the pasta. Cover and refrigerate until chilled.

4. Pour the dressing over the salad when ready to serve. Toss to coat.

Nutrition Per Serving 
Calories - 210 
Fat - 3 g 
Protein - 7 g 
Carbohydrates - 40 g 
Cholesterol - 1 mg 
Sodium - 153 mg

Source: The Healthy College Cookbook: Quick. Cheap. Easy.
by Alexandra Nimetz, Jason Stanley, Emeline Starr 
Storey Books

APPLESAUCE-RAISIN CAKE

~Submitted by Jean, Syracuse, NY

2 cups raisins
2 cups water
2 cups all- purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unsweetened applesauce
2 eggs
1/2 cup vegetable oil
3 Tablespoons liquid sugar substitute
Cooking spray

Combine flour and next 3 ingredients, stirring well. Set aside. Combine applesauce and next 3 ingredients in a large bowl. Add flour mixture to applesauce mixture, stirring until blended; fold in raisins. Pour batter into a 13x9 inch pan coated with cooking spray. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and let cool completely on wire rack. 

Makes 12 servings

No nutritional information available.


HOMEMADE EGG SUBSTITUTE 

~Submitted by Jean, Syracuse, NY

2 egg whites
2 teaspoons nonfat dry milk solids
1 teaspoon canola or corn oil
1 drop yellow food coloring

In a small bowl, combine all ingredients: mix well. Use as a substitute for one egg.

Yield: 1 serving Exchanges: 1-1/2 meat 
Nutritional Information 
Serving size: 1 recipe 
Calories: 90 Sodium: 127 mg Cholesterol: 1 mg Carbohydrates: 3 gm Protein: 9 gm Fat: 5 gm

GARLIC AND ITALIAN SEASONED FILET MIGNON

~Submitted by Angelique, TX

This recipe makes: 2 servings

Ingredients:
8 ounces Filet mignon
2 teaspoons Minced garlic
1 tablespoon Italian seasoning

Directions:
Prepare grill.

Mince garlic if not using pre-minced garlic.

Rub 1 teaspoon of garlic on 4 ounces of filet mignon.

Sprinkle 1 tablespoon of Italian seasoning on filet mignon.

Let set for at least 10 minutes in the refrigerator.

Place on grill and cook until desired doneness.

Nutrient Analysis (per serving):
CALORIES 200 FAT (grams) 10 CHOLESTEROL (milligrams) 75 SODIUM (milligrams) 55 FIBER (grams) 0

American Heart Association recommends that adults consume no more than 6 ounces of meat per day. If you have not consumed meat today, it would be reasonable to have a 6-ounce portion at the evening meal.

Source: Mayo Clinic



TANGY GLAZED CHICKEN

~Submitted by Jean, Syracuse, NY

PREP 15 min.
COOK 30 min.
TOTAL 45 min.

A flavorful sauce with a hint of orange and sweet apple jelly is perfect over bone-in chicken breasts. Serve with potatoes or rice and a salad.

INGREDIENTS
2 bone-in chicken breast halves
1/4 teaspoon salt, optional
4-1/2 teaspoons butter
1 small onion, thinly sliced
1 celery rib, thinly sliced
1/2 cup chicken broth
1/2 cup apple jelly
3 tablespoons orange juice
1 tablespoon minced fresh parsley
1/4 to 1/2 teaspoon dried thyme

DIRECTIONS
Sprinkle chicken with salt if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm. 

In the pan drippings, saute onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to pan. Cook, uncovered, for 30-35 minutes or until meat juices run clear. Remove skin if desired. Top chicken with onion mixture. 

Yield: 2 servings.


LINGUINE WITH SHRIMP AND TOMATOES

~Submitted by Jean, Syracuse, NY

4 oz. linguine 
1 Tbs. vegetable oil 
1 garlic clove, chopped 
2 Tbs. finely chopped shallots 
2 large tomatoes, coarsely chopped 
1/4 tsp. dried basil 
1/2 lb. small or medium shrimp (raw) 
2 spring onions, chopped 
Salt and Freshly ground pepper 

In a large pot of boiling water, cook linguine until it is tender but firm (according to package direction); drain and set aside, keeping warm in the pot with a little water. 

Meanwhile, in a heavy fry pan, heat the oil over medium heat. Add the garlic and shallots and cook, stirring, for about 30 seconds. 

Add the tomatoes and basil and cook for 1-2 minutes. 

Stir in the shrimp and cook until they are hot and pink. Sprinkle the sauce with spring onions and season with salt and pepper. 

Serve over hot linguine.

Servings: 2

STUFFED PORK CHOPS

Using packaged stuffing mix is pretty handy when the cook works outside the home. This is a great homemade meat stuffing that goes together in a flash. So much better for you, too, as it has no preservatives like the boxed stuff. This is an excellent recipe for using a couple of pork loins. Try serving cold applesauce on the side. De-lish!

Ingredients: 
6 boneless pork loin chops, 2 inches thick, butterflied
1 teaspoon butter
2 onions, diced
2 stalks celery, diced
2 cups chicken broth
4 slices day-old bread, cut in 1/4-inch cubes
1/4 cup chopped parsley
1/2 teaspoon basil
Salt and pepper, to taste

Instructions:
Melt butter in nonstick skillet over medium heat. Saut? onions and celery until transparent and soft. Add stock, simmer: reduce by half. Stir in bread, parsley, basil, salt and pepper. Remove from heat, let cool. Portion stuffing onto one half of each chop, fold over stuffing. Bake in a 300 degree F oven for 1 hour.

Servings: 6
Nutritional analysis per serving: calories: 349 grams of fat: 11 mg. cholesterol: 111 mg. sodium: 633 


GOLDEN CRUST BREAD

This is a very old recipe that I've had for ages. Makes great dinner rolls; divide out and shape them before the last rise.

Ingredients: 
2 cups hot water
3 Tbsp softened butter
2 pkgs. active dry yeast
3 Tbsp granulated sugar
2 1/2 tsp salt
1 cup instant nonfat dry milk
4 1/2 to 5 cups sifted all-purpose flour

Instructions:
Place hot water in large mixing bowl. Add butter, broken into small pieces. Let stand until butter is melted; cool to lukewarm. Sprinkle yeast over water; add sugar. Let yeast soften about 5 to 10 minutes. Stir in salt, nonfat dry milk, and 2 cups flour; beat until smooth. Beat in enough of remaining flour to make a stiff dough. Turn dough onto lightly floured pastry cloth. Knead until smooth and satiny. Place dough in buttered bowl; brush top with melted butter. Cover with waxed paper and clean towel; let rise in a warm place until doubled in bulk (about 1 hour). Punch down dough; place on slightly floured pastry cloth; let rest 5 to 10 minutes. Divide dough in half; roll each piece into a rectangle approximately 9 inches wide and 15 inches long. Fold 1/3 over lengthwise and press firmly from center to ends to remove any trapped air; fold over the other third and seal the same way. Fold ends under. Place dough in 2 greased 9 x 5 x 3 inch loaf pans. Brush with melted butter. Cover and let rise until ends are at top of pan and center rounded. Bake in preheated oven at 375 F 30 to 35 minutes until golden brown. The bread is done when it shrinks from pan and sounds hollow when tapped. Turn out of pans onto wire rack to cool.

Makes 2 loaves.

Source: The American Dry Milk Institute


CHICKEN DIVAN SOUP WITH BROCCOLI AND GRUYERE

"Broccoli and cheese soup is usually a best-seller, but it can be pretty mediocre. This sophisticated version wakes it up with a slight smoky flavor from the Gruyere."

1 bunch fresh broccoli, divided use
1 tablespoon butter
1 medium onion, chopped
2 medium celery ribs with leaves, coarsely sliced
1/3 cup tightly packed parsley sprigs (preferably flat-leaf)
1/3 cup uncooked long-grain rice
4 cups chicken broth, divided
3/4 pound skinless, boneless chicken breast halves (about 3), cut in cubes
1 cup evaporated skimmed milk
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cayenne pepper
1 cup shredded Gruyere or Swiss cheese
1/4 cup grated Parmesan cheese

Separate broccoli into florets and stalks. Set aside 2 cups of the florets. Measure the remaining florets and add enough peeled and coarsely chopped stalks to equal 3 cups.

In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the 3 cups of broccoli florets and stalks, onion and celery. Cook, stirring, for 3 minutes. 

Add the parsley, rice and 2 cups of the broth. Cover and simmer over medium heat until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Puree the soup, in two batches if necessary, in a blender or food processor. Set aside.

In the same saucepan, bring the remaining 2 cups broth to a boil. Lower heat to medium, add chicken and the 2 cups broccoli florets. Simmer for 8 minutes, or until the chicken is tender and the broccoli is crisp-tender.

Stir in the milk, pureed broccoli, salt, pepper and cayenne. Cook, stirring, until heated through, 2 to 3 minutes. 

Gradually add the cheeses, stirring well after each addition, until the cheese melts. Serve immediately.

Makes 4 to 6 servings

Source:  Chicken Soup by Marcie Ver Ploeg 


NEW ORLEANS RED BEANS AND RICE

This came from an Uncle Ben's rice label. I like to add diced link sausage to it and chopped green onions as garnish.

6 slices bacon, cut into 1" pieces
2 onions, cut into 1/2" wedges
1 garlic clove, minced
1 can (13 3/4 oz. or 14 1/2 oz.) beef broth
1 c. Uncle Ben's converted brand rice
1 tsp. dried thyme
1 tsp. salt, optional
1/2 c. diced green bell pepper
2 cans (16 oz. each) red kidney beans, drained

Cook bacon in 10 inch skillet over medium heat until browned but not crisp, about 5 minutes. Remove bacon from skillet; drain off all but 2 tablespoons drippings. Add onion and garlic to skillet; cook until onion is tender but not brown, about 5 minutes. Add enough water to beef broth to make 2 1/2 cups. Add to skillet and bring to a boil. Stir in rice, bacon, thyme and salt. Cover tightly and simmer 15 minutes. Add green pepper, cover and continue cooking 5 minutes.


WHISTLE STOP CAFE GARLIC CHEESE BISCUITS

2 cups buttermilk baking mix
3/8 tsp garlic powder, divided use
1 cup sharp cheddar cheese shredded
2/3 cup milk
1/4 cup butter, melted (for topping)

Preheat oven to 425 degrees F. Lightly grease a baking sheet.

Combine baking mix and 1/4 tsp of garlic powder; mix in cheese. Add milk, stirring just until dry ingredients are moistened. 

Roll or pat dough on a lightly floured surface to 1/2-inch thickness; cut with a 1 1/2-inch cutter. Place on the prepared baking sheet. 

Combine melted butter and the remaining 1/8 tsp garlic powder; brush on tops of biscuits.

Bake for 10 minutes, or until golden. 

Makes 1 dozen biscuits

Source: Fannie Flagg's Original Whistle Stop Cafe Cookbook

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