A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Merry Christmas to everyone. Tomorrow is the day set aside to celebrate the birth of Jesus Christ. No one is quite sure what day He was actually born but I hope you spend a few moments tomorrow in silent reflection of the reason for the season. Make every day Christmas by showing love and respect for the special people and blessings in your life.

The current theme topic is "Meals From Your Pantry". Let's try to get some recipes in before the end of the month deadline so this issue will be as good as so many Monthly Theme issues before. Visit the Monthly Theme section to read more about it and the email link to be used for sending in your recipes. Thanks!

We have a wonderful issue for you today. I am so glad you decided to spend a few minutes of this very busy time with us. Join me in thanking the following for their help:

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

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

Psst!

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

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

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

http://www.thebreastcancersite.com/

“I am a neat hand at cookery, and I'll tell you what I knocked up for my Christmas-eve dinner in the Library Cart. I knocked up a beefsteak-pudding for one, with two kidneys, a dozen oysters, and a couple of mushrooms thrown in. It's a pudding to put a man in good humour with everything, except the two bottom buttons of his waistcoat.”

Charles Dickens (1812-1870)
'Doctor Marigold' (1865)

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

CHRISTMAS QUOTES

Shared by Luanne, FL

He who has no Christmas in his heart will never find Christmas under a tree.
Sunshine Magazine 

Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart.
Washington Irving 

From home to home, and heart to heart, from one place to another. The warmth and joy of Christmas, brings us closer to each other.
Emily Matthews 

Christmas, children, is not a date. It is a state of mind.
Mary Ellen Chase 

If there is no joyous way to give a festive gift, give love away.
Unknown 

Bless us Lord, this Christmas, with quietness of mind; Teach us to be patient and always to be kind.
Helen Steiner Rice 

Christmas is not a time nor a season, but a state of mind. To cherish peace and goodwill, to be plenteous in mercy, is to have the real spirit of Christmas.
Calvin Coolidge 

A Christmas candle is a lovely thing; It makes no noise at all, But softly gives itself away; While quite unselfish, it grows small.
Eva K. Logue 

Until one feels the spirit of Christmas, there is no Christmas. All else is outward display--so much tinsel and decorations. For it isn't the holly, it isn't the snow. It isn't the tree not the firelight's glow It's the warmth that comes to the hearts of men when the Christmas spirit returns again.
Unknown

Shared by Leasa, IA

After an unofficial poll of seniors, these were the responses I got when I asked:

What would you like to receive for Christmas?

Number One: Gift cards to restaurants. The seniors I polled said they normally wouldn't spend the extra money on going out to eat. Or a hand made "coupon" entitling the person to a meal a month out with the family.

2. Shopping assistance. This is especially nice for a homebound person. When you are going shopping, call and ask that person for their list. There's an added bonus because when you drop off the items, you get to spend some time with the person!

3. If the person is on a fixed income, put together a care package of items that they normally spend money on. Examples could be: kleenex, paper towels, postage stamps, envelopes, bath soap, t.p., canned goods, coffee, tea, etc. A nice treat for the ladies might be a new "poof" and a bottle of Caress body wash. For the gents, a bottle of cologne. (my grandpa wore cologne every day until he passed at the age of 93!)

4. How about ink cartridges and paper for that computer savvy senior? (p.s. A great gift for me too!)

5. Prepaid telephone cards are always a welcome gift.

And lastly, one wise guy said he wanted a "sock of the month" club membership. One white athletic sock a month would be great because the dryer usually eats one!

There you have my unofficial results. Happy shopping everyone! 


Stress-Free Holidays

Making the Season Merry - and Healthy

The holiday season can be a stressful time for many, especially if plans include dashing through the snow to visit friends and family or hosting celebrations. With the onset of the holidays, healthy eating and taking care of ourselves often take a back seat to travel plans, preparing family feasts and several shopping trips.

The keys to a stress-free holiday season are keeping it simple, having fun and planning ahead. Here are some tips to keep your holidays merry:

Start cooking early
Before you begin planning your holiday meals, make room in your freezer. Why? Frozen baked goods make wonderful gifts and you can prepare them far in advance of holiday celebrations. Plus, you can prepare meal portions in containers and label what you'll serve to guests in freezer bags. You'll be surprised by the time you save when it's time for the big party.

Shop online (or right before the weekday rush hour if you must shop at the mall)
Shopping at a mall during December can be exhausting, especially trying to find convenient mall parking. Why not shop online from your living room? If you must go to the mall, shop right before rush hour on weekdays or on Sunday morning. Mall traffic is at its lightest during these times of day.

Exercise to relieve stress
Consider taking a walk with friends or family before and after meals. You'll not only be exercising but also socializing, which is one reason people love the holidays. If your friends or family are active, start a yearly tradition of cross-country skiing or hiking, depending on the weather. Exercise, one of the best stress relievers, is much more enjoyable when it's a shared activity.

Eat, drink and be merry - sensibly
If you're attending holiday parties, don't arrive on an empty stomach. Have a light snack at home first and you'll be less likely to overindulge at the buffet table. Wait 20 minutes before getting another plate of food from the buffet - you'll probably find that you're no longer hungry. If you wish to drink alcohol, alternate sparkling water with your beverage of choice.

Stress-free travel
When driving to a holiday gathering, there's nothing more stressful than having your car break down, especially in below-freezing temperatures. Before your trip, check your roadside assistance policy. If you're flying, prepare a list of everything you've packed and keep it with you before you hand your luggage over to the ticketing agent. If your luggage is lost, you'll be required to file a claim that includes an itemized list of the contents. If you're traveling within the United States, airlines will reimburse you for up to $2,800 a passenger for lost items, unless you pay extra for baggage insurance. Consider leaving your most expensive items out of your checked luggage.

Safely serve foods
Public health officials advise us to refrigerate food quickly because cold temperatures keep most harmful bacteria from growing and multiplying. Use small, shallow containers so food chills quickly. If you're sending mail-order food gifts, alert the recipient of its pending arrival so if the food can be refrigerated, if necessary. In addition, wash hands and food-contact surfaces often to prevent food-borne illnesses. 

Sources: CBSNews.com, About.com, StayingInShape.com, CNN.com

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

Food Funny

Shared by Johnny, LA

I heard a story about a mother who was sick with the flu. Her darling daughter wanted to be a good nurse, so she fluffed the pillows and brought a magazine for her mother to read. And then she showed up with a cup of hot tea.

"Why, you're a clever girl," the mother said as she drank the tea. "I didn't know you could make tea."

"Oh, yes," the little girl replied. "I put the tea leaves in the water like you do, and I boiled it, and then I strained it into a cup. But I couldn't find a strainer, so I used the fly swatter."

"You what?!" spluttered the mom.

"Oh, don't worry, mom," replied the daughter. "I didn't use the new fly swatter. I used the old one."



Cooking Tip

Shared by Luanne, FL

"Wrap turkey leftovers in aluminum foil and throw out."



Spam Fruitcake

Shared by Johnny, LA

10 undented cans of SPAM
5 bags of those horrible little jellied fruits
2 bags of those repulsive, unidentified nuts for texture
1 box cheap, sticky brown cake mix 
8 tablespoons powdered Portland cement
1 tube epoxy resin
1 bag M&M's

Using the little keys, carefully open SPAM cans, then treat bleeding fingers. CAREfully and properly dispose of SPAM (contact the EPA and Nuclear Regulatory Commission for detailed instructions and impact statements.) Microwave cans for 10 minutes to insure sterility; ignore the sparks and funny noises. 

Replace microwave. 

Combine jellied fruits and nuts in a large bowl and mix well. Prepare cake mix as close to instructions as is convenient, folding in cement, epoxy and fruit/nut mixture. QUICKLY fill SPAM cans with mixture and solder lids back on. Beautifully gift-wrap each can and mail to all those miserable, lazy ingrates who sent YOU fruitcakes last year. Discard contaminated dishes and utensils, sit on couch and eat entire bag of M&M's in order of color preference.

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

TEXAS PECAN CANDY
(Pralines)

Shared by Maggie, TX

1 c. brown sugar
1 c. white sugar
1/2 c. sour cream
1 tsp. vanilla
2 c. nuts

Mix sugars and sour cream. Cook to soft ball stage (235 degrees). Add vanilla and nuts. Beat for a few minutes. Drop by teaspoonful on waxed paper.

CHOCOLATE PUDDING

~Submitted by Larry Holmes, Ontario, Canada

2 egg whites
2/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
2 ? cups skim milk, divided
? cup granulated sugar
? teaspoon salt
1 teaspoon vanilla extract
fresh strawberries, mint leaves 
and unsweetened cocoa powder for garnish

In a small bowl, lightly beat egg whites and set aside. Ina large bowl, combine the 2/3 cup cocoa and cornstarch. Whisk ? cup of the milk into cocoa mixture until completely smooth.

In a large heavy saucepan, combine remaining milk, sugar, and salt. Mix well. Bring to a boil over high heat, whisking constantly. Remove pan from heat.

Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.

Gradually whisk in 1 cup of hot cocoa mixture into the egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat.

Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with berries, mint leaves and cocoa.

Variation: Try adding a ? teaspoon of ground cinnamon to the cocoa mixture when heating milk, sugar and salt.

Serves 4

Per serving: Calories 210; Carbohydrates 43 g; Protein 9 g; Sodium 100 mg; Fat 3 g; Cholesterol 3 mg.

Tip: To prevent pudding “skin” transfer hot pudding to a bowl or serving dishes. Lay a sheet of waxed paper directly on pudding surface. Cool as directed.


PREMIER WINTER WARMER SALAD

~Submitted by Robyn, Auckland, New Zealand

Roasted golden kumara with streaky bacon, fresh baby spinach leaves, avocado and toasted pine nuts.

3 medium golden kumara
2 tablespoons olive oil
salt
6-8 rashers of streaky bacon
1/2 bag pre-washed baby spinach leaves
1 avocado
1/4 cup of pine nuts 

Vinaigrette:
1/4 cup lemon juice
1/4 cup olive oil 

Pre heat oven to 220?C. 

Peel kumara and cut into 1 inch chunks. Drizzle with olive oil, season with salt and roast in a shallow baking dish for 30 minutes or until golden and tender. While kumara is cooling, cut bacon into small pieces and grill or fry until crispy. Set bacon aside on paper towels to drain. Peel and halve the avocado, remove the stone and slice thinly. Toast pine nuts in a dry fry pan until slightly golden. 

To make vinaigrette, pour lemon juice and olive oil into a small clean jar, seal and shake to combine. 

To assemble, combine roasted kumara, bacon, spinach leaves, avocado and pine nuts, and top with the vinaigrette. 

For a tasty alternative, try replacing the pine nuts with crumbled feta cheese.


SOUTHERN ORANGE BALL COOKIES

~Submitted by Lisa H., Belmont, NC

These remind me so much of the holidays, my mom made these every year. This quick and easy no-bake cookie recipe is an Old Southern favorite and always a hit at any holiday party or tea. Old Southern Orange balls uses frozen orange juice, crushed vanilla wafers, coconut, powdered sugar and chopped nuts.

INGREDIENTS:
1 6-oz. can orange juice, undiluted 
1 stick butter, room temperature 
1 box powdered sugar 
1 can coconut 
1 C. chopped nuts 
1 box vanilla wafers, crushed

PREPARATION:
Mix the juice, butter and sugar in an electric mixer; refrigerate for an hour. Add nuts and wafers, roll into balls the size of a small walnut and then roll in coconut. 

Makes 16 dozen balls.


CREAM OF SWEET POTATO SOUP

~Submitted by Treva, Eastern TN

4 sweet potatoes (about 1 pound each)
9 cups water
1/3 cup butter
1/2 cup tomato sauce
4 tablespoons half and half
1 teaspoon salt
1/8 teaspoon pepper
dash thyme
1/2 cup cashews (split in half)

Preheat oven to 375 F. Bake the sweet potatoes for 45 minutes or until they are done. Cool the potatoes. Discard skin, then put the potatoes into a large bowl. Mash the potatoes for 30 seconds so that they are not lumpy.

Spoon the mashed sweet potato into a large saucepan over medium heat, add the remaining ingredients and stir to combine. When the soup begins to boil, reduce the heat and simmer for one hour more or less.

Add Cashews as a garnish.

Serves 6.


GERMAN CHOCOLATE PECAN COCONUT PIE

~Submitted by Angelique, TX

1 regular frozen pie shell (9")

Pre-bake in a 375 oven for 8 minutes. 

1 cup chopped pecans
1/2 cup coconut flakes
3/4 cup milk chocolate chips
1/4 cup (1/2 stick) butter, softened
1/2 cup sugar
3/4 cup cream, at room temperature
3 eggs, at room temperature
1 t. vanilla

Prepare pie crust. Sprinkle pecans and coconut on bottom of crust. Heat together chocolate, butter and sugar until chocolate is melted. Cool slightly and beat in cream, eggs and vanilla until blended. Pour mixture into prepared pie crust and bake in a 375 oven for about 45 minutes to 50 minutes or until a knife inserted in center comes out clean. Cool.

Serves 6 to 8

Source: With Love from Darling's Kitchen


SUNSHINE CAKE WITH AMBROSIA FROSTING

~Submitted by Johnny, LA

Ingredients
3/4 cup butter or margarine
1 cup sugar
1 tablespoon grated orange rind
1 teaspoon vanilla, 3 eggs
1 cup orange marmalade
1/2 cup raisins
3 cups sifted all-purpose flour
1-1/2 teaspoons soda 1 teaspoon salt
1 cup buttermilk
Ambrosia Frosting

Preparation
Cream together butter, sugar, orange rind, and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Stir in marmalade and raisins. Sift together flour, baking soda, and salt. Add to first mixture alternately with buttermilk. Turn batter into a greased and lined 9-inch tube pan. Bake in a moderate oven, 350 degrees, 1 hour. Cool cake in pan for 10 minutes; remove from pan.

Estimated time (minutes) Total Time > 90

Nutrition Facts
Serving Size
Number of Servings 12
Calories 370
Calories from Fat 110
Amount per Serving % Daily Value
Total Fat 12 g 18%
Saturated Fat 8 g 40%
Cholesterol 30 mg 10%
Sodium 40 mg 2%
Vitamin A 8% Vitamin C 3%
Amount per Serving % Daily Value
Total Carbohydrate 64 g 21%
Dietary Fiber 1 g 4%
Sugars 37 g
Protein 4 g
Calcium 1% Iron 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ambrosia Frosting

Preparation
Mix 1-1/2 cups sugar, 2 egg whites, 5 tablespoons orange juice, and 1/8 teaspoon salt in top of double boiler. Beat with rotary beater until sugar is dissolved. Place over boiling water and cook, beating constantly for 7 minutes, or until frosting stands in peaks. Remove from heat; add 2 teaspoons grated orange rind and beat until thick enough to spread. Garnish with shredded coconut and orange sections.

Yields enough to fill and frost 2 8-inch or 9-inch layers.

Yield 12 servings
Estimated time (minutes) Total Time: 20

Source: Florida Department of Agriculture, no date.


HICKORY SAUSAGE CHEESE BALLS

~Submitted by Jean, Syracuse, NY

2 pkgs. Hickory Smoke Flavor Jimmy Dean Pork Sausage
1-1/2 cups all-purpose baking mix
16 oz. (4 cups) shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped chipotle peppers in adobo sauce
2 teaspoons minced garlic

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1” balls. Place on ungreased baking sheet; bake 20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. 

Note: may be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 25 minutes or until golden brown. Variation: For firmer texture, add 3 cups baking mix and 2 cups shredded cheese to ingredients listed above.

Makes about 6 dozen


DIVINITY FUDGE RECIPE

~Submitted by Treva, Eastern TN

1 package fluffy white frosting mix
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 cup boiling water
6 ounces confectioner's sugar
1 cup chopped nuts 

Combine frosting mix, dry, corn syrup, vanilla and boiling water in a small bowl. Beat on highest speed until stiff peaks form, for about 5 minutes. Transfer to a large mixing bowl, on low speed gradually blend in sugar. Stir in nuts. Drop by spoonfuls on wax paper. When the outside of candy becomes firm, turn over and allow to dry at least 12 hours. Store in an airtight container


GRILLED BEEF TENDERLOIN WITH GROUND CHILES

~Submitted by Angelique, TX

1 whole beef tenderloin, cleaned (5 to 6 pounds) 
2 1/4 cup cumin, ground 
3/4 cup ancho powder 
Salt and freshly ground pepper 

Prepare a wood or charcoal grill. Season tenderloin with salt and pepper. In a small bowl combine the ancho powder and ground cumin. Rub this mixture all over the tenderloin. Over high heat, sear the tenderloin for 10 minutes, turning on all sides. Turn down temperature on grill and continue cooking, covered and slightly vented for an additional 30 minutes for medium rare. 

Yield: 7 to 8 servings 

Source: Bobby Flay and Jack McDavid, GRILLIN' AND CHILLIN' SHOW on Food TV


SOUR CREAM COFFEE CAKE

~Submitted by Brenda, AL

I made this yesterday and it is really GOOD and EASY! This sour cream coffee cake is baked in a tube pan layered with a cinnamon nut mixture.

1 cup sugar
1/2 cup butter
2 eggs
1 cup sour cream
2 teaspoons vanilla
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1.2 teaspoon salt

Topping:
1 1/2 teaspoons cinnamon
3 tablespoons sugar
1/2 cup chopped pecans or walnuts (I used pecans)

Cream sugar and butter. Add eggs one at a time beating well after each. Beat in sour cream and vanilla. Mix well.

Sift together the flour, baking soda, baking powder and salt. Stir into the creamed mixture. Set aside.

In small bowl mix topping ingredients:

Grease a tube pan and dust with flour.

Pour half the batter in bottom, sprinkle half the topping mixture on top and then add the rest of batter. Sprinkle rest of topping on top.

Bake 350° for 35 to 40 minutes.


EASY CHICKEN DINNER

~Submitted by Shirley, WA State

4 boneless chicken breast
1 jar of orange marmalade
1 small bottle Catalina dressing for salads

Place the chicken in a 9x9x2 greased baking pan. Mix the dressing and the marmalade together and pour over the chicken breast. Place in 375° oven.

Peel your potatoes and cut in fourths. Rub each with bacon grease or shortening and set in 9x9x2 inch pan. I do about 4 small ones. Put in oven with chicken and bake till both are tender. About 45 min. Serve with a nice salad and vegetable of your choice. 

This was served at the First Retreat to 300 ladies and oh was it good. Bob, the cook, was kind enough to share with my sister and I the recipe.


FAST AND FLAVORFUL EGGS

~Submitted by Treva, Eastern TN

(serves 3 to 4)

1/4 cup. chopped green pepper
1 Tbsp. butter or oleo
6 eggs, lightly beaten
10 & 3/4 oz. Can condensed cream of chicken soup, undiluted, divided
3/4 tsp. salt
1/2 tsp. pepper
6 bacon strips, cooked and crumbled
1/2 cup milk

In a skillet, saut? green pepper in butter until tender.

Combine eggs, 1/2 cup. of the soup, salt and pepper. Add to skillet; cook and stir gently until the eggs are set. Stir in bacon.

For sauce, heat milk and remaining soup; stir until smooth. Serve over eggs.


COWBOY SMOTHERED STEAK

~Submitted by Angelique, TX

A young and old cowboy's favorite.

Serves 6.

1 (2 pound) round, chuck or rump roast
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
1 small onion, chopped
1 small green pepper, chopped
1 stalk celery, thinly sliced 
1 (16 ounce) can stewed tomatoes, undrained 

Combine flour, salt and pepper. Beat onto both sides of meat. 

In large skillet or Dutch oven heat oil over medium-high heat; brown meat. Add remaining ingredients and simmer for 1 1/2 to 2 hours until meat is fork tender. 

Source: Texas Beef Council


CHOCOLATE BRANDY ICE CREAM

~Submitted by Larry Holmes, Ontario, Canada

3 cups heavy cream
1 cup milk
5 ounces dark chocolate, grated
2 teaspoons instant coffee powder
5 egg yolks
6 ounces granulated sugar
2 tablespoons brandy

Combine cream, milk, chocolate and coffee in a large saucepan over moderate heat. Stir until the chocolate melts, do not allow mixture to boil.

Meanwhile, using an electric mixer, beat egg yolks with sugar until pale and thick. Continue to beat while adding hot mocha cream. Return mixture to a clean pan and stir constantly over moderate heat until mixture thicken slightly.

Pour mixture into an ice-cream maker and chill according to instructions. Alternately, freeze in ice trays. When semi-frozen, beat mixture to break up any large ice crystals. Repeat the process twice more, then freeze in a suitable container until solid.

Serves 12.


HONEY GLAZED RUTABAGA OR TURNIP

~Submitted by Tena, MO

2 lb Rutabaga or turnips
2 tbl Butter
1/4 cup Liquid honey
1/4 tsp Ground ginger
Salt and pepper

Peel rutabaga and cut into 1/2 inch thick slices; halve or quarter slices.

In pot of boiling salted water, cook rutabaga for 15 minutes (turnips for 8 minutes) or just until tender; drain.

Stir in butter; cook over high heat, shaking pan often, for 1 minute or until coated. Stir in honey, ginger, and salt and pepper to taste; cook, stirring often, for 1 minute or until glazed.

Makes 4 servings.


CHICKEN IN SHERRY

~Submitted by Ann, Montreal, Quebec, Canada

Servings: 4

4 chicken breast halves, boned and skinned
1 can cream of mushroom soup, undiluted
1 can sliced mushrooms, (4 to 6 ounces)
1 cup sour cream
1/3 cup dry sherry or white wine
1 teaspoon Worcestershire sauce
dash garlic salt
1/4 cup melted butter
1/2 teaspoon salt, or to taste

Place chicken breasts in a baking dish. Combine remaining ingredients; stir to mix well and pour over chicken. Cook at 350 degrees for about 1 to 1 1/2 hours. Cover with foil if the dish appears to brown too quickly. Serve over rice or noodles. 

NOTE: Serve over Wild Rice Pilaf (Recipe follows) 

Wild Rice Pilaf

Yield: 12 servings

1 1/2 cups wild rice 
6 1/2 cups chicken stock or water 
1 1/2 cups white rice 
1 pound bacon 
2 onions, chopped 
2 cups minced celery or use chopped mushrooms 
3/4 cup parsley 
salt and pepper to taste 
3/4 cup toasted pine nuts

Place wild rice and 3-1/4 cups of chicken stock (or water) in the pressure cooker. Bring to a boil, seal, bring up to 15 Ib. pressure, reduce heat to stabilize pressure and cook for 15 minutes. 

Remove from heat, depressurize and remove lid. Remove cooked wild rice and replace with white rice and remaining 3-1/4 cups chicken stock or water. 

Bring to a boil, seal, bring up to 15 pounds pressure, reduce heat to stabilize pressure and cook for 6 minutes. Remove from heat, depressurize and remove lid. 

Mix rices together in cooker. Meanwhile, cut bacon into small pieces, fry until crisp and drain on paper towels. Remove majority of bacon grease from skillet, leaving a small amount to fry onions and celery until tender. 

Add cooked onion-celery mixture, parsley, and salt and pepper to taste. Just before serving, add toasted pine nuts. 


CROCKPOT SLOPPY JOES

~Submitted by Treva, Eastern TN

1 & 1/2 cup ketchup
1/2 cup prepared mustard
1/2 cup water
1 tsp. granulated beef boullion or 1 beef boullion cube, crushed 
2 pounds lean ground beef (or turkey or chicken)
1 Tbsp. granulated sugar
1 tsp. Worcestershire sauce
1 tsp. garlic powder
1 small onion, chopped
1 small green pepper, chopped

Brown ground meat with onions and green peppers. Drain off fat and pour into crockpot. Combine remaining ingredients and pour over meat mixture.

Cook on HIGH for 3-4 hours or LOW for 6-8 hours. Serve on rolls.

Yield: about 4 servings

Recipe Notes: This fits nicely in a 3 & 1/2 quart crockpot. I highly recommend doubling this recipe if you have a larger crockpot. The extra freezes nicely. Also, if you want this a little saucier, use a little more ketchup and mustard. If you like your sloppy Joes on the sweet side, make sure to use more ketchup than mustard. If you like them a little less sweet, use a little extra mustard. Not more mustard than ketchup, just a little more mustard. A teaspoon or two of dry mustard powder will give the recipe a little kick without making it too soupy.


BACON AND TOMATO BAKED CHICKEN

~Submitted by Angelique, TX

Makes: 8 servings

Ingredients
1 can (15 ounces) Hunt's® Tomato Paste
1-1/2 cups water
1 cup fully prepared oil and vinegar salad dressing
2-1/2 pounds chicken, cut in serving pieces
6 slices cooked Armour® bacon, chopped
6 cups hot cooked noodles, (optional)
chopped fresh parsley, (optional)

Directions
Preheat oven to 425°F.

In a food processor bowl, combine paste, water and dressing; process until well blended.

Arrange chicken pieces in a 130-inch by 9-inch baking dish. Pour tomato mixture over chicken.

Bake, basting frequently for 45-50 minutes or until chicken is no longer pink in center.

Serve chicken over hot noodles drizzled with sauce. Sprinkle with bacon and parsley.

Source: ConArga Foods, Inc


BACON BREADSTICKS

~Submitted by Jean, Syracuse, NY 

1 can refrigerator breadsticks (12)
1 lb. bacon
1 cup brown sugar
1 Tablespoon cayenne pepper

Combine cayenne pepper with the brown sugar (add to taste, but be daring, the brown sugar really cuts the "hot")

Spiral wrap one slice of bacon around each breadstick (like a barber pole) and then roll it in the sugar mixture. Coat well. 

Place the 12 breadsticks on a wire inside a large cookie sheet, lined with foil. Bake at 350 degrees F. for approx. 30 minutes, turning once. 

Best served while warm. 


CHUNKY CHICKEN NOODLE SOUP

~Submitted by Brenda, AL

Below is a great chicken noodle soup. Nothing like the canned stuff and oh so easy!

1/2 cup diced carrots
1/4 cup diced celery
1/4 cup chopped onion
1 teaspoon butter
6 cups chicken broth (I make my own)
1 1/2 cups diced cooked chicken
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 1/4 cups uncooked egg noodles
1 Tablespoon fresh parsley

Saut? carrots, celery and onion in butter until tender. Add broth, chicken and seasonings. Bring to a boil. Reduce heat and cook 10 minutes or until noodles are done. Makes 6 servings

Thought you might include the homemade broth. Makes the soup really good.

Homemade Chicken Broth

2 1/2 pound chicken pieces
2 celery ribs with leaves, cut in big chunks
2 medium carrots cut in chunks
2 medium onions cut into chunks
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon thyme
8 to 10 whole peppercorns
2 quarts cold water.

Put all ingredients in a large pot. Slowly bring to a boil. Reduce heat and simmer covered for 2 hours. Set chicken aside to cool then debone and chop for soup. Strain remaining broth and discard vegetables just saving the liquid. Use to make chicken soup.



GREEK CHICKEN WITH ONIONS, OREGANO, OLIVES AND FETA

~Submitted by Treva, Eastern TN

This easy meal is loaded with layers of flavor. It cooks up within an hour and ‑- like most one-pot meals ‑- is even better if made a day ahead so the flavors can mature overnight. Serve this dish with orzo, rice or a loaf of country bread.

3 tablespoons olive oil
1/3 cup flour, seasoned with salt and pepper
1 (3 & 1/2 or 4 & 1/4 lb,) chicken, cut into 8 parts
2 large yellow onions, cut into large chunks
3 cloves garlic, finely chopped
1 cup chicken broth
Grated zest and 4 Tbsp. fresh lemon juice from 2 lemons
1 (28-ounce) can of chopped tomatoes with juice
2 teaspoons fresh oregano, chopped
1/2 cup kalamata olives, pitted
1/2 cup feta cheese, crumbled
Kosher salt and pepper to taste

In a large Dutch oven over medium high heat, add the olive oil. Dredge the chicken in the flour using a zip-lock bag. Brown the chicken in the oil for about 5 minutes per side. Add the onions and continue to cook, stirring occasionally, until slightly soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the broth, lemon juice, tomatoes and juice, and oregano. Bring to a boil, add the olives, reduce heat to low and cover. Allow to simmer on the stove for 45 to 50 minutes until the chicken is very tender. Adjust the seasoning with salt and pepper as desired. Serve in the pot or in a shallow bowl with the crumbled feta on top. 

Serves 4.


PIZZA HUT CAVATINI

~Submitted by Angelique, TX

1 large green bell pepper, diced
1 large onion, diced
2 ounces (1/2 stick) margarine
1 teaspoon garlic powder
1 pound assorted pasta (wheels, shells, spirals, ziti)
1/2 pound pepperoni. sliced thin then cut in half
8 ounces mozzarella cheese, shredded
1/2 pound hamburger, browned
1/2 pound Italian sausage, browned
1 (16 ounce) jar meat flavored Prego sauce

Melt margarine over medium high heat in a skillet. Add onions, peppers, and garlic powder. Saut? for about 4 minutes.

Meanwhile, cook pasta according to box directions.

Heat sauce and combine with cooked hamburger and cooked sausage.

Use cooking spray to lightly grease a 13 x 11-inch casserole dish. Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables, 1/2 of the pepperoni and 1/2 sauce. Repeat another layer. Spread mozzarella cheese over top. Bake at 350 degrees F for about 45 minutes or until cheese is melted.

Source: RecipeGoldmine.com


CAPPUCCINO CHOCOLATE CHIP MUFFINS

~Submitted by Carol, NY

6 tbs butter, softened
2/3 cup sugar
1/4 c. milk
1 1/2 tsp salt
1 3/4 c. flour
1 tsp vanilla extract
1 large egg
2 tbs instant coffee, dissolved in 2 tbs boiling water
1 tbs Kahlua
3/4 c. mini chocolate chips

Preheat oven to 375°.

Beat butter and sugar until light and fluff. Beat in egg, vanilla, coffee, and Kahluha, until blended. Sift together flour, baking powder, and salt. Alternately, add coffee mixture with flour mixture, into butter/sugar mixture, stirring with a spatula, until just combined. Fold in chocolate chips. Fill each muffin cup 2/3 to 3/4 full. Bake at 375° for 25 to 30 minutes.


BASTIAN CONTRARIO STUFFED ONION

~Submitted by Johnny, LA

Makes 6 servings.
Preparation and cooking time: about 1 hour

6 medium onions
2 cups meat from fresh Italian sausage
3/4 cup grated Parmesan
1 egg
Salt and pepper to taste
1 tablespoon olive oil
1 cup balsamic vinegar, reduced on the stove top to 1/2 cup, optional

Preheat oven to 350 degrees. Peel the onions and cut in half across. Steam the onions for about five minutes to soften. Scoop out the insides of the onions, leaving enough onion walls to hold filling. Chop the scooped-out onion. Saute chopped onion with sausage. Blend mixture with Parmesan, egg and salt and pepper. Fill onion shells with mixture. Place on olive-oiled baking sheet. Bake for 15 to 18 minutes.

Note: Drizzling a caramelized balsamic reduction over the stuffed onions enhances the flavors.


OLD FASHIONED BLACKBERRY SPICE CAKE

~Submitted by Treva, Eastern TN

2 sticks (1 cup) butter, softened
1 1/2 cups sugar
3 large eggs, beaten
3 cups flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon each, ground: cloves, nutmeg, ginger
1 cup buttermilk
1 1/2 cups blackberry jam
1/2 cup chopped walnuts or pecans

Heat oven to 350 degrees. Beat butter and sugar in bowl of electric mixer until well mixed. Add eggs, one at a time, beating well after each addition. Stir together flour, cinnamon, baking soda, salt, cloves, nutmeg and ginger in medium bowl. Alternately add flour mixture and buttermilk to butter mixture, beating well after each addition, beginning and ending with flour. Beat in jam. Stir in nuts by hand.

Pour batter evenly into three greased and floured 9-inch round cake pans. Bake until wooden pick inserted in center comes out clean, about 35 minutes. Cool 10 minutes in pans; turn out onto wire racks. Cool completely. Use a 7 minute frosting or a cream cheese icing with this cake. Caramel frosting is good too.

Easy Raspberry Jam

3 cups raspberries
3 cups sugar

Mash berries in a saucepan and stir in sugar. Bring to a boil and boil for 3 minutes. Remove from heat and beat with a wire whip or mixer for 6 minutes. Pour into jars and allow to cool. If not canning, keep stored in refrigerator.


EGG AND OLIVE POTATO SALAD

~Submitted by Angelique, TX

3 1/2 lbs. potatoes, about 4 large
1 t. salt
5 hard cooked eggs, grated
1 jar pimiento stuffed olives, drained and chopped (7 oz)
1 large celery rib, diced
1/2 small sweet onion, grated
1 1/2 cups mayonnaise
1/2 t. pepper
Paprika (optional)

Peel potatoes and cut into 1" cubes. Cook potatoes and salt in boiling water to cover in a Dutch oven 15 to 18 minutes or just until tender. Drain potatoes and let cool 10 minutes. Stir together eggs and next 5 ingredients in a large bowl. Add potatoes and toss gently to coat. Cover and chill 2 hours. Sprinkle with paprika if desired.

Makes 8 servings.

Source: Southern Living


COTTAGE CHEESE/SOUR CREAM NOODLES

~Submitted by Luanne, FL

1 c. Cottage cheese
1 c. Sour cream
6 oz. Noodles; cooked/drained
1 c. Parmesan

Mix cheese, sour cream, noodles; place in greased casserole; sprinkle on Parmesan and bake @ 350 for 30-45 min.


MEATBALL, FETA AND TOMATO PIZZA

~Submitted by Robyn, Auckland, New Zealand

Serves 4-6 

500g beef mince
3 cloves garlic, finely chopped
1/2 cup finely diced rindless bacon
1/2 teaspoon each salt and freshly ground black pepper
2 x 27cm diameter pizza bases
300g feta, broken into small bite sized pieces
250g cherry tomatoes, halved
2 handfuls rocket leaves
2 spring onions, thinly sliced 

Preheat the oven to 220?C.

Put the mince, garlic, bacon, salt and pepper into a bowl and mix well.

Place walnut sized lumps evenly over the two pizza bases. Put the feta in between and the tomatoes on top.

Place in the oven and bake 20 minutes or until well cooked.

Remove from the oven, sprinkle the rocket and spring onions on top and serve in wedges.


CHEROKEE CASSEROLE

~Submitted by Treva, Eastern TN

1 lb. ground beef
1 onion chopped
1 bell pepper chopped
1 tsp. salt shredded cheese
1 tsp. black pepper garlic to taste
1/2 tsp. oregano
1 can stewed chopped tomatoes
1 can mushroom soup
1 cup rice uncooked

Brown ground beef, onions, and bell pepper. Drain off grease. Add seasonings, tomatoes, soup and rice. Simmer 10 minutes. Put in a casserole dish, top with cheese and cook in the oven for 20 minutes. 


CANADIAN BACON SOUP

~Submitted by Angelique, TX

1 16-oz pkg dried lentils, sorted and rinsed 
2 (14 1/2 ozs. each) cans ready-to-serve vegetable broth 
1 6-oz pkg sliced Canadian-style bacon, coarsely chopped 
2 medium carrots, cut into 1/2-inch pieces 
1 medium potato, peeled and cut into 1/2-inch pieces 
1 medium onion, chopped 
1 medium stalk celery, cut into 1/2-inch pieces 
4 cups water 
1 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp pepper 

Mix all ingredients in 3 1/2- to 6-quart slow cooker. 

Cover and cook on Low heat setting for 8-9 hours or High for 3-5 hours or until lentils are tender. Stir well before serving.

Serves 8.

Source: Southern Living


BASIC DEVILED EGGS

~Submitted by Jean, Syracuse, NY 

12 large eggs
? cup mayonnaise
1? tablespoons mustard
Salt and pepper
Paprika

Place eggs in a saucepan with water to cover plus 1 inch. On medium-high heat, bring the eggs to a low boil. After 15 minutes from the time they start to boil, remove the pan from the stove and run cold water directly on the eggs for a few minutes. Peel under cold running water, also. 

Halve the eggs lengthwise. Remove the yolks, place them in a small bowl, and mash them with a fork. Add mayonnaise and mustard, salt and pepper to taste. Mix well. Spoon the mixture into the egg-white halves. Garnish each with a sprinkle of paprika, a parsley sprig, or as desired and voila! The Deviled Eggs Recipe come to life. Makes 24 appetizers. 

Note: A bed of decorative lettuce leaves or alfalfa sprouts will keep the eggs from sliding around a platter or shallow bowl. 

Try one of these options: 

Substitute sour cream for the mayonnaise. 

Substitute mustard with Dijon mustard or spicy brown mustard. 

Add one of the following to the filling: 2 finely chopped green onions, 2 tablespoons minced parsley, 1 tablespoon chopped chives, ? cup chopped shrimp, crab, or salmon, 3 tablespoons crumbled blue cheese, ? cup chopped olives, or ? cup shredded cheddar cheese. 

Reduce mayonnaise to 1/3 cup and add 3 teaspoons cider vinegar and 1 teaspoon Worcestershire sauce. 

Low cholesterol deviled eggs: Discard all but 2 whole egg yolks. Chop 8 egg-white halves (4 whole egg-whites) and mash them with the remaining egg yolks. Cut the mayonnaise to 1/4 cup. Prepare as directed above. Makes 16 appetizers. 


LEMON SQUARES

~Submitted by Brenda, AL

I played hooky from work tonight and made these wonderful lemon squares. If you like lemon try them they are to die for!

Crust :
2 cups all purpose flour
1/2 cup powdered sugar
1 cup butter, cut into small pieces

Filling
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all purpose flour
1/2 teaspoon baking powder

Preheat oven to 350°

Mix flour and sugar. Cut in butter. Press into bottom of 9x13 inch baking dish. Bake for 25 minutes.

Combine all ingredients for filling and pour into crust. Bake 25 minutes more. Sprinkle with powdered sugar.


SPINACH GARLIC DIP

~Submitted by Treva, Eastern TN

Ingredients:
1 (11 ounce) package frozen spinach
8 ounces light cream cheese, softened
3/4 cup plain lowfat yogurt
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/2 teaspoon salt, to taste

Cook the spinach according to package directions and drain well in a colander, squeezing water out with a wooden spoon.

Place all ingredients in a blender or food processor. Process until fairly smooth. Chill for a few hours before serving.


CREAMY APPLE SQUARES

~Submitted by Angelique, TX

1/3 Cup Margarine
1/8 Tsp Nutmeg
4 Cups Frosted Flakes
1/4 Tsp Ground Cinnamon
1 Pint Vanilla Ice Cream; Softened
1 Can (20oz) Apple Pie Filling 

Preheat the oven to 350F 

Crush the Frosted Flakes. Combine the margarine and nutmeg. Gradually add the crushed flakes, stirring until the flakes are coated evenly.

Spread the mixture evenly on the bottom of a greased 7 X 11 baking pan.

Bake for 5 to 7 minutes and set aside. 

Combine the apple filling, cinnamon and ice cream. Pour on to the prepared crust. Cover and freeze until firm (about 4 hours). 

Let stand for 10 minutes at room temperature.


LAMB NAVARIN WITH NEW POTATOES

~Submitted by Larry Holmes, Ontario, Canada

1 1/4 stewing lamb
salt and pepper
2 tablespoons butter
1 cup diced carrots
1 cup diced onion
1 cup flour
1 tablespoon tomato paste
1 clove garlic
3 2/3 cup beef stock
bouquet garni
1 pound new potatoes
1 tablespoons chopped parsley

Preheat the oven to 350 degrees, F. Trim the meat into uniform pieces and season. 

Heat the butter in an ovenproof casserole; add the meat and fry for 5 minutes.

Drain of the surplus fat, add the flour and mix. Cook for 5 minutes until browned.

Add the tomato paste and garlic and then stir in the stock and seasoning. Add the bouquet garni, bring to a boil, skim, and cover. Cook in the preheated oven for 1 1/2 hours.

Meanwhile, parboil the new potatoes in salted water for 10 minutes. 

After 1 1/2 hours, remove the casserole from the oven and add the potatoes. Return to the oven and cook for a further 1/2 hour or until the meat and potatoes are tender.

Arrange the meat end vegetables on a warm serving dish, correct the seasoning of the liquid and pour over. Sprinkle with the chopped parsley.

Serves 4

YOGURT SALAD DRESSING

~Submitted by Treva, Eastern TN

An easy, creamy, low-fat dressing that is great on salad or cut-up vegetables. 

8 oz plain yogurt, nonfat 
1/4 cup mayonnaise, nonfat 
2 Tbsp chives, dried 
2 Tbsp dill, dried 
2 Tbsp lemon juice 

Mix all ingredients in bowl and refrigerate. 

Yield: 8 servings--Serving Size: 2 Tbsp
Each serving provides: 
Calories: 23
Total fat: 0 g 
Saturated fat: less than 0 g 
Cholesterol: 1 mg
Sodium: 84 mg 


HONEY HOT CHOCOLATE

~Submitted by Treva, Eastern TN

1/2 cup honey
1/2 cup unsweetened cocoa
1/2 cup water
1 teaspoon vanilla extract
3 cups hot low-fat milk 

In small saucepan, combine honey, cocoa powder and water; mix well. Cook over low heat 5 minutes or until mixture is slightly thickened. Remove from heat; stir in vanilla. Set aside until ready to serve. To serve, stir chocolate mixture into hot milk.

Frozen Honey Hot Chocolate: 

Prepare syrup as directed. Stir in 3 cups cold milk; mix well. Pour into ice cube trays; cover with plastic wrap. Freeze at lease 6 hours or up to 1 week. Remove cubes to food processor container; process until mixture is smooth. Serve in chilled glasses with spoons.

Makes 4 servings

Tips:
Chocolate syrup may be prepared in advance and stored, covered, at room temperature for up to 2 weeks. For single serving of hot chocolate, stir 1/4 cup chocolate syrup into 3/4 hot milk.

Nutritional Information Per Serving: 

Calories: 232 Calories from Fat: 16% Carbohydrates: 50 g Cholesterol: 74 mg Dietary Fiber: 4 g Fat Total: 5 g; Protein: 8 g Sodium: 97 mg

BRUNSWICK STEW

~Submitted by Jean, Syracuse, NY

This is a one-pot meal that makes for easy clean-up. Lima beans are a traditional ingredient, but peas are a good substitute for the kid who says, "Limas? Ugh!" If you don't have a homemade stock handy, use the low-sodium canned.

1/2 broiler-fryer chicken for roasting (about 4-5 lbs) cut into serving pieces and skinned
1 cup water 
2 cups chicken stock, homemade 
1 cup celery, chopped 
1 onion (medium) chopped 
1/2 cup green bell pepper, chopped 
1/2 clove garlic, minced 
2 tablespoons parsley, chopped, fresh 
1/2 teaspoon thyme, dried 
1 1/2 tablespoons worcestershire sauce 
1/2 teaspoon hot pepper sauce 
1/2 28-ounce can tomatoes, crushed or 4 large tomatoes, peeled and chopped
1/4 teaspoon black pepper, freshly ground 
1/2 16-ounce bag frozen corn 
1/2 10-ounce package frozen lima beans or peas 

1. In Dutch oven, combine chicken, water, stock, celery, onions, green pepper, garlic, parsley, thyme, Worcestershire sauce, hot pepper sauce, tomatoes, and pepper. Bring to a boil. Reduce heat, cover and simmer 1 hour. 

2. Remove chicken and cool. Remove meat from bones and return to Dutch oven; discard bones. Add corn and lima beans or peas. Simmer 30 minutes.

Makes 4 servings 

Food exchanges per approximate 2-cup serving: 2 BREAD, 2 1/2 lean MEAT


POWDERED SUGAR REPLACEMENT

~Submitted by Angelique, TX

2 c. nonfat dry
milk powder
2 c. cornstarch
1 c. granulated sugar replacement (Sweet & Low, etc.)

Combine all ingredients in food processor or blender. Whip until well blended and powdered. Prepare as powdered sugar icing.

Yields 4 cups.
Exchange: 1/4 cup = 1 bread or 1/2 nonfat milk plus 1/2 bread.


CHICKEN CACCIATORE

~Submitted by Jean, Syracuse, NY 

6 chicken breasts halves, boneless, skinned 
1 tablespoon olive oil 
2 cloves garlic, minced 
1 onion (medium) chopped 
1 8-ounce can tomato sauce 
2 16-ounce cans tomatoes 
2 teaspoons basil leaves 
1 teaspoon oregano leaves 
1 teaspoon rosemary leaves 
1/4 teaspoon black pepper, freshly ground 
1/4 cup red wine 
2 green bell peppers, cut into strips 
1/4 pound mushrooms, fresh, sliced

1. Saut? breasts in olive oil a few minutes per side in a large skillet over medium heat.

2. Add all remaining ingredients to skillet. Break up the tomatoes with a wooden spoon. Cover and simmer for 40 minutes.

Makes 6 servings

Food exchanges per serving: 3 lean MEAT, 2 VEGETABLE, 1/2 FAT

BAKED CUSTARD FOR TWO

~Submitted by Angelique, TX 

Yield: 2 Servings

Ingredients:
1 x Egg
1 cup Milk
3 tbl Sugar
3/4 tsp Vanilla extract
1/8 tsp Salt
1/8 tsp Ground nutmeg

Method:
In a bowl, lightly beat the egg. Add milk, sugar, vanilla and salt. Pour into two ungreased 6-oz custard cups. Sprinkle with nutmeg. Set in a pan containing 1/2 to 1" of hot water. Bake at 350 for 35 minutes or until set.


TURKEY-AVOCADO CLUB WRAPS

~Submitted by Jean, Syracuse, NY

"Think of this wrap as a club sandwich with less bread - and a generous serving of avocado."

4 uncooked bacon slices, diced
1/2 cup chopped avocado
1/2 cup chopped tomato, seeds discarded
1/2 cup finely chopped red onion
2 tablespoons chopped fresh basil
1 teaspoon fresh lime juice
Kosher salt and Pepper
1/4 pound thinly sliced smoked turkey
1 cup firmly packed chopped arugula
2 (10- or 11-inch) flour tortillas

Heat a large nonstick skillet over medium heat. Add bacon and cook until crispy and brown, about 5 minutes, stirring occasionally. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Combine the avocado, tomato, onion, basil, lime juice and bacon in a small bowl. Season with kosher salt and pepper to taste.

Warm the tortillas in a large nonstick skillet over medium-high heat, about 15 seconds on each side. Tortillas can also be microwave on high for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at 350 degrees for 3 to 5 minutes.

Divide the avocado mixture evenly among the tortillas and spread over each, leaving at least a 1-inch border around the edge. Divide the turkey and arugula among the tortillas and place on top of the avocado mixture in a 2-by-5-inch rectangle on the bottom half of each tortilla.

Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.

Servings: 2


SWISS WAFFLE SANDWICH

~Submitted by Angelique, TX

1/2 of a 6 oz. pkg. sliced Canadian bacon (6 slices)
1/2 of an 8 oz. can pineapple slices in juice, drained
1/2 of a 10 to 11 oz. pkg. frozen waffles (4 waffles)
2 slices Swiss cheese

About 30 minutes before serving, in a large skillet over medium low heat, cook Canadian bacon until lightly browned on both sides. Cut each pineapple slice in half horizontally. Meanwhile, preheat broiler. Put waffles on cookie sheet. Broil 6 minutes or until lightly toasted on both sides. Remove 2 waffles. Set aside. Top 2 waffles with Swiss cheese, folding cheese to fit if needed. Broil 30 seconds or until cheese melts. On cheese topped waffles, arrange Canadian bacon and pineapple. Top with another waffle. 

Serves 2


JAM AND CREAM CHEESE OMELET

~Submitted by Jean, Syracuse, NY

1 teaspoon butter
2 eggs, lightly beaten
Salt and fresh ground pepper
1 ounce cream cheese, softened and cut into small cubes
1 tablespoon strawberry preserves

Melt the butter in a small skillet over high heat. Season eggs with salt and pepper. Swirl eggs into pan and briefly cook until bottom is set. Reduce heat. Scatter cheese over eggs. Add jam to center. When eggs are set and cheese is melted, fold over, cook a few seconds longer, and serve.

Makes 1 serving

CHEESY ENCHILADA STACK

This hearty, one-dish meal features ground beef seasoned with Pace® Enchilada Sauce, layered with tortillas, refried beans, green chiles and cheese.

Prep: 20 min - Cook: 50 min

1 lb. ground beef 
1 jar (17.5 oz.) Pace® Enchilada Sauce
6 flour tortillas (10") 
2 cups shredded Cheddar cheese
1 can (16 oz.) refried beans 
2 cans (4 oz. each) green chiles, drained
Chopped green onions 

COOK ground beef in skillet until browned. Pour off fat. Add 1/2 cup enchilada sauce. Spray baking sheet with vegetable cooking spray.

PLACE 1 tortilla on baking sheet. Top with 1/3 of meat mixture and 1/4 cup cheese. Top with 1 tortilla, 1/2 of refried beans, 1/2 cup enchilada sauce, 1 can chiles and 1/4 cup cheese. Repeat layers. Top with 1 tortilla, remaining meat mixture and 1/4 cup cheese. Top with remaining tortilla. Cover with foil.

BAKE at 400°F. for 40 min. or until hot. Uncover. Top with remaining enchilada sauce, cheese and onions. Bake 5 min. Cut into wedges. 

Makes 8 servings

Source: Best Recipes from the Backs of Boxes, Bottles, Cans and Jars


DECADENT PEANUT BUTTER PIE

Peanut butter lovers beware! This one is a no-bake delight.

Ingredients
1 prepared chocolate cookie pie crust
1 cup JIF Creamy Peanut Butter
8 oz. cream cheese (at room temperature)
1/2 cup sugar
4 1/2 cups (12 oz. container) of non-dairy whipped topping, divided
1-11.75 oz. jar SMUCKER'S Hot Fudge Ice Cream Toppings, divided

Drizzle:
2 Tbs. SMUCKER'S Hot Fudge and 2 Tbs. JIF Peanut Butter

Directions
In a medium bowl, beat together the JIF Peanut Butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 tablespoons of SMUCKER'S Hot Fudge, place remaining SMUCKER'S Hot Fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread SMUCKER'S Hot Fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

Place the 2 Tbs. SMUCKER'S Hot Fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbs. JIF Peanut Butter going in the opposite direction of the SMUCKER'S Hot Fudge. 

Source: Jif Peanut Butter


CHICKEN ROMANO MEAT LOAF

Yields: 8 main-dish servings
Prep Time: 10 minutes
Cook Time: About 1 hour 5 minutes

INGREDIENTS:
1/2 cup freshly grated Romano cheese
1/2 cup plain dried bread crumbs
1 large egg
1 cup marinara sauce
2 pounds ground chicken

DIRECTIONS:
1. Preheat oven to 400° F. Line 13" by 9" metal baking pan with foil. Spray foil with nonstick cooking spray. 

2. In large bowl, stir Romano, bread crumbs, egg, 1/2 cup marinara sauce, and 1/2 teaspoon salt. Add chicken and mix just until combined. 

3. Spoon chicken mixture into center of prepared pan; shape into 9" by 5" loaf, pressing firmly. Spread remaining 1/2 cup marinara over top.

4. Bake meat loaf 1 hour and 5 to 10 minutes or until temperature on instant-read thermometer inserted in center of meat loaf reaches 165° F (temperature will rise to 170° F upon standing). Let meat loaf stand 10 minutes for easier slicing.

NUTRITIONAL INFORMATION:
Calories: 240
Total Fat: 12
Saturated Fat: 1
Cholesterol: 32
Sodium: 455
Carbohydrates: 8
Fiber: 1
Protein: 23

Source: Good Housekeeping Magazine


EASY CHEESE DANISH

This is a very easy-to-make Danish. Try sprinkling a few raisins on the cheese mixture before adding the top layer.

INGREDIENTS:
Two 8-ounce tubes of crescent rolls
Two 8-ounce packages of cream cheese, softened
1 cup (plus) sugar
1 teaspoon vanilla
1 egg

PREPARATION:
Preheat oven to 350 degrees F. Lightly grease 9 x 13 pan. Separate 1 can crescent rolls. Press triangles together in a single layer on bottom of pan. With electric mixer, combine cream cheese, sugar, vanilla and egg.

Spread in pan. For the top layer use last can of crescents. Be sure edges are pinched together. Brush milk over dough. Sprinkle with sugar. Bake for 30 minutes.

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