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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter.

We'll soon be in Valentine's Day mode. I love Valentine's Day... always have, even as a child sharing those little cards and candy hearts (with silly phrases on them). As an adult, I discovered most people feel they must have a special someone in their life to truly enjoy it. Not me! I'll be spending time with my family and co-workers (gotta work!) and sharing special treats with all. I love making others feel special and this is the time to do it! So, I have prepared this issue as an early Valentine's Day gift to you.

So... what's up with Valentine's Day?

Valentine's Day, as one will discover through the media hype, can be interesting. But, I love it. It is the one day set aside for us to show others we care without looking sappy or silly. Well, sometimes we're not always successful, but... we can get away with sappy or silly once a year. When I was a kid going to Catholic school, the nuns insisted that we share Valentine greetings in celebration of Saint Valentine's Day. They also made sure that we gave a card to every child in our class. No child was left out. That sure made things better for the poor ones, like us. My Grandma always made sure we got the packs of cards... you know the ones that you tear apart and stuff into those little envelopes. And she always made us sugar cookies, in heart shapes, decorated in bright pink icing. What memories! As I grew older, the special feelings from being included in the childhood celebration, regardless of whether I was popular or not (I was the poor kid who stayed after school daily to clean the classrooms in exchange for my tuition... not a real friend-attracting activity), have remained. Even though I knew some of the cards in my special box, which we decorated the week before in art class, were from kids who may not have liked me personally, they were treasured. And to this day, I try to make people feel special in some way, even if only with a silly e-card. Or an issue of A to Z Recipes Newsletter, dedicated to Valentine's Day. I may not know you personally, but you are with me here, twice a week, and I appreciate you. I hope you get at least one silly card on February 14th. And I hope it brings back memories of those simpler times. If you have a sweetheart, maybe they will send you flowers, bring you candy, or prepare a special meal for you. People go crazy during this time of year, buying expensive gifts, elaborate restaurant meals, jewelry, etc. As for me, I'll take a hug from my kids, a little Valentine from my grands, and a wish for happiness from friends. Simple kindness is always in good taste.

Our Monthly Theme topic of Winter Soups will end on Wednesday. Please try to get your recipes in to me by then using the email link found in the Monthly Theme section of this issue. I will announce the newest theme topic in the next issue (Wednesday) which I know will get those recipes flying my way. Just make sure to use the correct link which helps keep me organized. I need all the help I can get!

I hope you enjoy the recipes I've shared which came from newspaper clippings, cookbooks, and my own files. Perhaps getting this to you early will enable you to make your special someone happy with food that says "I love you" with every bite. Have a great day and we'll see you here again on Wednesday, God willing.

Happy Valentine's Day!


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/

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Humor For Women - Valentine's Day Gift Guide for Guys
By Laura Browne*

Go to any mall on February 13th and you’ll see a sad sight: zombie-like men wandering through the stores trying to decide what to buy for Valentine’s Day. Why do some men wait until the last minute to get gifts?

The reason is fear; fear of getting the wrong gift and paying for it for the rest of the year. And I know what can happen when a guy gives a bad gift. One male friend of mine got his wife a vacuum cleaner for Valentine’s Day. You can imagine what her response was. He tried to explain that he thought it would be a great gift since it was red. Right. Then he said that she needed one. Oops, even worse. He’s been paying for that one for a long, long time.

To help the man in your life, I’ve come up with some simple guidelines. Just cut this out and hand it to him.

Gift Giving Guidelines for Valentine’s Day

Are you wondering what to give your sweetie for February 14th? Forget the toaster and red fuzzy slippers. When thinking about gifts do not think practical – think romantic. Here are the top three gifts to delight your wife or girlfriend:

1) Jewelry
2) Candy
3) Flowers

1) What kind of jewelry should you get? Look at what she normally wears. Necklaces, bracelets, and earrings are usually good choices because you don’t have to worry about picking the correct size. Buy something sparkly and be sure to include the receipt. Even if she returns it, she’ll be thrilled that you tried.

2) Candy should be packaged in a big heart-shaped box. Size does matter. The only time, that you can’t give candy is when your sweetie specifically tells you that she’s on a diet. Even then, you can give her a tiny heart-shaped box of candy and tell her that she looks great the way she is. (That will score big points.)

3) When you’re looking for flowers – think red or pink. A big bunch of flowers is wonderful, but one single long-stemmed red rose can be very romantic. Some men dislike the idea of buying flowers because they’re going to die in a few days any way. Remember I said that Valentine’s Day gifts shouldn’t be practical.

Gifts that mix several of these categories are even better. For example, you can put a ring in a box of candy. Just make sure she doesn’t bite into it. And if you can include a cuddly stuffed animal with the gift, you get extra bonus points. Give her a teddy bear wearing a necklace that’s for her. Add a heart-shaped box of candy and you have a great gift.

You may have noticed that there are several things that are not on the lists. Forget any gifts that have to do with cooking, cleaning or business. Remember this is a romantic holiday. You shouldn’t get her something that she needs, even if it is red.

So remember the big three – jewelry, candy and flowers. Just add a romantic card and get ready for a Valentine’s Day that your sweetie will remember for a long time.

*Laura Browne is the author of a practical, fun & easy-to-use book for women, Why Can’t You Communicate Like Me? How Smart Women Get Results At Work. To register for her Free Teleconference on How To Deal With Difficult People, go to http://www.inyourfaceink.com 

When Laura isn’t writing, she helps women be more successful through WOMEN Unlimited, a nationally recognized resource for cultivating leadership excellence, http://www.women-unlimited.com.

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VALENTINE'S DAY

Valentine’s Day is always Feb. 14. In 2007, Valentine’s Day is on Wednesday.


FACTS

With approximately 188 million cards exchanged industry wide (not including packaged kids’ valentines for classroom exchanges), Valentine’s Day is the second largest holiday for giving greeting cards.

• Research reveals that more than half of the U.S. population celebrates Valentine’s Day by purchasing a greeting card. 

• Romantic Valentine’s Day is a top card-buying occasion for men. 

• The top recipients of valentines are husband, wife, son, daughter, grandchild, friends and parents. Women receive half of all valentines.

• Last-minute shopping is the norm for this holiday with nearly 50 percent of all Valentine’s Day cards purchased in the six days prior to Valentine’s Day.

• About 46 percent of all Valentine’s Day cards are hand-delivered, often with gifts.


CELEBRATION

A tradition dating back to the third century, the holiday now is celebrated by showing love, affection and appreciation for others with cards and gifts.

Popular ways to celebrate Valentine’s Day include dining out, sending flowers, exchanging valentine cards, giving candy, and spending romantic time together.

In addition to the U.S., Valentine’s Day is celebrated in Canada, Mexico, United Kingdom, France, Australia, Denmark, and Italy.


HISTORY

According to Roman legend, during the third century Valentinus was imprisoned for his Christian beliefs and sentenced to death. While jailed, according to legend, Valentinus restored the sight of his jailer’s blind daughter. The night before he died, Valentinus wrote a farewell note to the girl, which he signed, “From Your Valentine.” His sentence was carried out the next day, Feb. 14, 269 A.D.

Hundreds of years later in fifth century Rome, people honored Juno, the pagan goddess of love and marriage, on Feb. 14. During the celebration, men would draw women’s names and court them for marriage.

Around 498 A.D., Pope Gelasius declared Feb. 14 as St. Valentine’s Day to honor the martyr Valentinus and to end the pagan celebration.

In 1849 Esther Howland of Worcester, Mass., published the first American valentine. 

The valentine has become the universal symbol for love and romance.

Source: Hallmark Cards

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The temperatures are dropping just about everywhere. Cold weather always makes me want soup on the stove. My family enjoys many soups and I'd like to share a few of our favorites with you in this new theme topic. We enjoy just about any chicken, vegetable, pasta or beef soup. When I have time we do Chicken and Dumplings, all from scratch. And our standby, Taco Soup, is so easy to throw together and takes the chill away. Personally, I'd love to see some creamed soups and some using fresh ingredients. Won't you join in the fun by sharing your own favorite recipes for Winter Soups? Since we've shared soup recipes before, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Winter Soups with us.

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Winter Soups. We will collect them the remainder of this month and post them on the first Sunday of February. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

Please use this email link to submit a recipe for theme recipes: Winter Soups

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: A to Z Recipes.

See the A to Z Recipes Theme Issues collection here:

A to Z Recipes Theme Issues

The theme issue for Winter Soups has a deadline of January 31, 2007, and will be posted on February 4, 2007.

Please use this email link to submit a recipe for theme recipes: Winter Soups

As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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!
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4th Doug I. on Vancouver Island, BC, Canada
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The Top Ten Failed Valentine's Day Gifts
By Todd Allen

10. After-hours visit to the petting zoo

9. Richard Simmons "Sweating to the Oldies" video set

8. Court summons for paternity suit

7. That box of bleach-stained ties, anonymously left at my door

6. Asparagus

5. Gift certificate for relationship counselor

4. Drive-in movie double feature: "In the Company of Men" and "I Spit on Your Grave".

3. O. J. Simpson autograph

2. Fresh batteries

1. Paper bag with pre-cut eye holes.



Envelopes With Hearts All Over Them

A guy walks into a post office one day to see a middle-aged, balding man standing at the counter methodically placing 'Love' stamps on bright pink envelopes with hearts all over them. He then takes out a perfume bottle and starts spraying scent all over them. 

His curiosity getting the better of him, he goes up to the balding man and asks him what he is doing. The man says "I'm sending out 1,000 Valentines cards signed, 'Guess who?'"

"But why?" asks the man. 

"I'm a divorce lawyer," the man replies. 

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

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!

CHILI ROASTED SIRLOIN WITH CORN PUDDING

This interesting combination makes a marvelous meal. We're big on beef in Texas and you'll often find cornbread baking here. This corn pudding is a step up from cornbread.

Prep: 30 minutes
Cook: 30 minutes
Servings: Serves 8-10 

3 lbs. boneless beef top sirloin steak, cut 2 inches thick 
2 large cloves garlic, crushed 
2 tsp. chili powder 
3/4 tsp. dried oregano leaves, crushed 
1/2 tsp. ground cumin 
-- salt and pepper as desired 

1 bag (20 ounces) frozen whole kernel corn, defrosted 
1 small onion, quartered 
2 cups milk 
3 eggs, beaten 
1 box (8-1/2 ounces) corn muffin mix 
1/2 tsp. salt 
1 cup (4 ounces) shredded cheddar cheese 

Preheat oven to 350?F. 

Combine garlic, chili powder, oregano and cumin. Press into both sides of steak. 

Place steak on rack in shallow roasting pan. Do not add water or cover. Roast in 350?F oven for 50-60 minutes or 16-20 minutes per pound. Remove steak when meat thermometer inserted in center registers 140?F for medium-rare or 150?F for medium doneness. Season with salt and pepper to taste. Cover steak with aluminum foil. Tent and let stand 10 minutes. 

Meanwhile, combine corn and onion in food processor bowl fitted with steel blade. Cover and process until corn is broken but not pureed, scraping side of bowl as necessary. 

Add milk and eggs. Process until just blended. Add muffin mix and salt and process only until mixed. 

Pour mixture into greased 7-1/2 x 11-3/4 inch baking dish. Bake in 350?F oven for 45-50 minutes or until outside crust is golden brown. Sprinkle with cheese and place under broiler so surface is 3-4 inches from heat. Broil until cheese is melted and top is crusty. 

Carve steak into thin slices and serve with Corn Pudding. 

Source: Texas Beef Council

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CHOCOLATE-DIPPED STRAWBERRIES

To me, this is about the most perfect and fuss-free dessert for Valentine's Day. It is easy and delicious. Your sweetheart will love the combination of semi-sweet chocolate and juicy strawberries. It is a delight for the senses. The last two weddings I attended served these. Use the best chocolate you can find. It is worth it.

Preparation time: 20 minutes
Cooking time: 10 minutes

Ingredients:
2 pints strawberries, stems intact
1 1/2 cups semisweet chocolate
1 teaspoon canola oil

Cooking Instructions:
1. Line two baking sheets with parchment or waxed paper. Wipe the strawberries clean and dry them well with paper towels. 

2. Melt the chocolate with the oil over a double boiler. Stir until the mixture is smooth and the chocolate is completely melted. Remove from heat. 

3. Hold a strawberry by its green top and dip it 3/4 of the way into the melted chocolate. Lift it out of the chocolate, let the excess chocolate run off and set the berry on one of the lined baking sheets. Repeat this for all of the strawberries. 

4. To harden the chocolate, chill the strawberries for about an hour before serving . You can store them in the refrigerator for up to 8 hours. 

Note: These make great gifts. Find a pretty box, line it with parchment or waxed paper, fill it with dipped strawberries and store in the refrigerator. 

Per serving (one strawberry):
Calories 39; Total Fat 2 g; Saturated Fat 1 g; Protein 0 g; Total Carbohydrate 6 g; Dietary Fiber 1 g; Sodium 1 mg; Percent Calories from Fat 46%; Percent Calories from Protein 4%; Percent Calories from Carbohydrate 50%

Source: FoodFit.com


CHICKEN QUICK

You'll be pleasantly surprised when you taste this great main course. I use low-sodium varieties of teriyaki sauce and bacon bits to reduce the sodium content. Tastes great.

Ingredients:
4 skinless, boneless chicken breast halves 
4 ounces Dijon mustard
1/4 cup teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese 

Directions:
1. Preheat oven to 400 degrees F (200 degrees C). 

2. Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese. 

3. Bake at 400 degrees F (200 degrees C) for 30 minutes. 

Serves 4.
Each serving:
Calories: 260 
Total Fat: 10.3g 
Cholesterol: 82mg 
Sodium: 1884mg 
Total Carbohydrates: 6.6g 
Dietary Fiber: 0.3g 
Protein: 35.2g

Source: Safeway Grocery recipe card.


FIFTH STREET PEACHES AND CREAM MUFFINS

I love foods that appear complicated and labor-intensive that are actually easy to prepare and delicious. This recipe is that and more. If you are a peaches & cream fan, this one has your name on it.

Makes 6 large muffins
Baking Time: 30 minutes

2 cups all-purpose flour 
3/4 cup sugar 
3 teaspoons baking powder 
1/2 teaspoon salt 
2 large eggs, slightly beaten 
1/2 cup unsalted butter, melted-do not use margarine 
1 teaspoon vanilla extract 
1 cup chopped peaches, frozen preferred 
nonstick cooking spray 

Cream filling: 
1/3 cup sour cream 
2 teaspoons sugar 
1 teaspoon vanilla extract 

You'll need:
3 small mixing bowls 
2 medium mixing bowls 
1 large (6 cup) muffin tin 

Preparation of cream filling: Mix sour cream, sugar and vanilla until smooth. Refrigerate.

Combine dry ingredients in medium mixing bowl and set aside.

Melt butter in small bowl in microwave and set aside to cool until just warm or it will cook the eggs when added.

In a small bowl, beat eggs slightly and add vanilla; set aside.

After butter has cooled, add egg mixture and combine. Set aside.

Chop frozen peaches into 1/2 inch cubes and return to freezer.

Preheat oven to 350 degrees F. Prepare creme filling as listed above.

Mix dry ingredients with butter/egg mixture and combine only until moistened. Do not over mix. Fold in frozen peaches.

Spray large muffin tins with nonstick cooking spray and fill each cup 1/3 full. Make a small indentation in the center of the batter in each cup and spoon 1 teaspoon of creme filling into each indentation. Top each cup with remaining batter until 2/3 full.

Bake for 25-30 minutes or until top is golden brown. An inserted toothpick will NOT come out clean, so test by touching top with finger to see if it springs back a bit. Let stand for 5 minutes before removing from tin. Best served hot; there is no need to serve with butter.

Source: Sunrise Inn Missouri cookbook by the Bed and Breakfast Inns of Missouri


BOW TIES IN ASIAGO SUN-DRIED TOMATO CREAM SAUCE

This creamy pasta dish is perfect for a Valentine's Day dinner for family and friends. I followed the recipe as listed but substituted prepared chicken (Tyson) found at my Wal-Mart meat department. This is not diet food so serve with a salad and fresh fruit for dessert.

Ingredients:
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Asiago Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes

1 (16 ounce) package bow tie pasta
3/4 cup bacon 
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley 

Directions:
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use. 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 

Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley. 

Serves 6.


5-STAR PICKLED EGGS WITH JALAPENOS, HABANEROS AND TABASCO

I have no idea why I chose a pickled egg recipe for a Valentine's Day issue. However, this recipe is so simple and, if made a week or so ahead, will become an excellent appetizer or love-me-some-more snack for your sweetie.

3 dozen hard-boiled eggs (peeled)
1 quart Heinz Distilled White Vinegar
1 onion (sliced)
1 tablespoon mustard seed
1 tablespoon dill seed
1 tablespoon red pepper seed
1 tablespoon black pepper or peppercorns
6 cloves of fresh garlic
1 jar (16 oz.) jalapeno peppers with juice
1 jar (16 oz.) habanero peppers with juice
10 dashes Tabasco sauce 

Place all the ingredients except the hard-boiled eggs in a covered pot and boil for 15 minutes. 

Place the hard-boiled eggs in a glass jar and cover them with hot pickling mixture until the eggs are completely covered. If there is not enough vinegar, you may add some hot water to the vinegar solution. 

Marinate the eggs in this solution, in the refrigerator, for 7 days before serving. The longer they marinate, the more robust the flavor!

Source: Ultra-Violet's Pickled Egg Cookbook: Plucky Prescripts from the Show Me State by Violet S. Clayton, Carl T. Shepherd


COCONUT BON BONS

My daughter, Angela, loves when I make these. Could it be because her brother doesn't like coconut? Hmm...

15 oz Sweetened condensed milk 
1/2 c Butter, or margarine 
2 c Confectioners' sugar 
12 oz Coconut, grated dried 
24 oz Semi-sweet chocolate 
4 tb Shortening 

Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. 

Melt chocolate with shortening. 

Roll coconut mixture into balls and using a fork dip the balls into the chocolate. 

Drop on wax paper to cool and dry.


ARMADILLO EGGS

This is something I prepare when my son, Trey, and I are at home together. His sister is not a chile-head and would never touch this spicy but delicious Texas favorite. This version is baked rather than fried which helps cut down on calories (especially when you eat as many as Trey does!). Be sure to wear gloves when handling jalapenos (or wash hands thoroughly afterwards).

INGREDIENTS:
1 (8 ounce) package cream cheese, softened
1/4 cup bacon bits
1 tablespoon chopped fresh chives
1 teaspoon hot sauce
1 pound pork sausage
1 cup shredded Cheddar cheese
1 (5.5 ounce) package seasoned coating mix (I use Shake 'n' Bake for Pork)
1/8 teaspoon ground cumin
1/8 teaspoon chili powder
16 fresh jalapeno peppers 

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). 

In a bowl, mix the cream cheese, bacon bits, chives, and hot sauce. In a separate bowl, mix the uncooked sausage and Cheddar cheese. On a flat surface, mix the seasoned coating mix, cumin, and chili powder. 

Cut a slit lengthwise into each jalapeno pepper, and remove the seeds. Stuff the peppers with the cream cheese mixture. Press the sausage mixture around the stuffed jalapenos, and roll in the seasoned coating mix to coat. 

Arrange the coated jalapenos on a baking sheet in a single layer. Bake 25 minutes in the preheated oven, until the sausage is evenly browned. 


DEB'S SCALLOPS FLORENTINE

"Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!" 

Prep Time: 30 Minutes. 
Cook Time: 25 Minutes.
Ready In: 55 Minutes.

Ingredients:
1 pound sea scallops
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
1/4 cup grated Parmesan cheese
salt to taste
ground black pepper to taste 
1 (10 ounce) package frozen chopped spinach, thawed 

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup plain bread crumbs
1 tablespoon OLD BAY® Seasoning 

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate. 

2. Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate. 

3. In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick. 

4. Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs. 

5. Bake in preheated oven for 15 minutes, or until browned and bubbly.

Makes 6 servings.

Source: Allrecipes Tried & True Slow Cooker & Casserole cookbook.


ONE-BOWL CHOCOLATE FUDGE

Does it get any easier than this?

16 ounces semisweet chocolate
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 1/2 cups chopped walnuts 

Line an 8x8 inch square dish with aluminum foil. 

Chop chocolate and place in a large, microwave safe bowl with condensed milk. Microwave on high, stirring once or twice until chocolate is soft, 2 to 3 minutes. Remove from oven and stir until completely smooth. Stir in vanilla and walnuts. Spread in prepared pan. 

Refrigerate 2 hours, until firm. Cut into squares. 

Makes 48 pieces at 98 calories each.


SALMON CHEESE LOAF

1 lb. can salmon, flaked and drained 
1 1/4 c. grated cheese (I use sharp cheddar)
1 egg, well beaten
1/2 c. milk 
1c. bread crumbs 
3 tbsp. butter 
1 tbsp. lemon juice 
Salt and pepper to taste 
1 can Campbell's cream of celery soup

Mix above ingredients together and bake in loaf pan at 350 degrees for 30 minutes. Top with 1 can cream of celery soup, heated with a small amount of water to dilute.



GINGER-MASCARPONE ICEBOX CAKE

Delicious on its own, this cake is also lovely paired with some bright-flavored fruit, such as blueberries or slices of mango or peach. Now - for how to get this made and delivered to Larry in Ontario...

Cooking Ahead 
This cake has to be made ahead as it needs a good chill to firm it up.

12 ounces gingersnap crumbs, about 2 1/4 cups (about 40 cookies) 
5 Tablespoons unsalted butter, melted 
8 ounces cream cheese, at room temperature 
1/2 cup plain low-fat yogurt 
2/3 cup sugar; more for the pan 
1/2 teaspoon vanilla extract 
1/2 cup minced candied (crystallized) ginger 
1 pound mascarpone 
1/3 cup heavy cream 

Spray a 9-inch springform pan with cooking spray or grease it lightly. Dust with a little sugar and knock out any excess. Rub the gingersnap crumbs and butter together with your fingertips to combine. Sprinkle half over the bottom of the pan and pat down evenly; reserve the rest. 

With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth. Add the mascarpone and cream and whip until the mixture is thorough combined and just holds peaks. Carefully spoon half of the mascarpone cream over the crust, spreading it evenly to the edges of the pan. 

Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight.

Servings: 12

Source: Cooking New American by Fine Cooking Magazine, Martha Holmberg (Editor)


SUPER SPECIAL STRAWBERRY SALAD

Grand Champion Winner, the 1989 Florida Strawberry Festival, Plant City, FL

Glazed Almond Topping:
1/4 cup sliced almonds
1 tablespoon plus 1 teaspoon sugar

Salad:
1 large bunch romaine lettuce, torn into bite-size pieces
2 stalks of celery, chopped
2 1/2 cups strawberries, hulled and sliced 
1 (11-ounce) can mandarin oranges, drained

Sweet and Sour Dressing:
1/4 cup vegetable oil 
2 tablespoons sugar
2 tablespoons vinegar
1/2 teaspoon salt
6 drops red pepper sauce 
Dash of black pepper

For the Glazed Almond Topping: 
In a small skillet, cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Sprinkle almonds onto a sheet of waxed paper; let cool. Break the almonds apart and set aside. 

For the Salad: 
In a large salad bowl, toss the salad ingredients until combined. 

For the Sweet and Sour Dressing: 
In a small container with a tight lid, combine the Sweet and Sour Dressing ingredients and shake to combine. 

Pour the dressing over salad and toss to combine. Sprinkle the Glazed Almond Topping over the salad and serve immediately.

Servings: 4 to 6

Source: Simple Strawberry Sensations by Laura York, Donna Morrison (Illustrator)


GRECIAN CHICKEN

6 boneless, skinless chicken breast halves
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon

Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.

Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.

Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour.

Serves 6.


GOOEY BUTTER CAKES

This recipe comes from one of my favorite cookbooks by Paula Deen, a Southern gal whose cooking saved her sons' lives... literally. If you don't have one of her books, you are really missing out on some fine Southern hospitality.

Cake:
1 (18.25-ounce) box yellow cake mix 
1 egg 
1/2 cup (1 stick) butter, melted 

Filling:
1 (8-ounce) package cream cheese, softened 
2 eggs 
1 teaspoon pure vanilla extract 
1 (16-ounce) box confectioners' sugar 
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. 

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. 

Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. 

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! 

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again! 

Pineapple Gooey: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above. 

Lemon Gooey: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above. 

Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above. 

Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. 

Chocolate Chip Gooey: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above. 

Banana Gooey: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above. 

Nutty Gooey: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. 

Chippy Gooey: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.

Source: The Lady & Sons Just Desserts by Paula H. Deen



CRESCENT-WRAPPED BRIE

This is a marvelous way to impress guests without being a gourmet chef. I recommend using a small heart-shaped cookie cutter for the shapes that will decorate the top before baking. This recipe will become a favorite of yours, year round! Just change the cut-out shapes to suit the occasion.

Prep Time: 20 minutes (ready in 1 hour)
Yield: 12 servings

1 (8-oz.) can refrigerated crescent dinner rolls 
1 (8-oz.) round natural Brie cheese 
1 egg, beaten

Heat oven to 350 degrees F. Unroll dough. Separate dough crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. 

With small cookie or canape cutter, cut 1 shape from each corner of remaining square; set cutouts aside. 

Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg. 

Bake at 350 degrees F for 20 to 24 minutes or until golden brown. Cool 15 minutes before serving.

Source: Pillsbury Complete Cookbook (Ring Bound)


HONEY-BOURBON HAM STEAK

"Ham and honey are a dynamic duo, balancing saltiness and sweetness. Add a little smoky sour-mash whiskey and you've got a trio that'll dance on your tongue all night. Since the ham here is already fully cooked, we're just heating it and caramelizing the glaze to get a delectably browned surface. Nothing could be simpler or much more sublime."

Two 1-pound fully cooked bone-in ham steaks, about 1/2 inch thick 

Honey-Bourbon Ham Glaze: 
3 tablespoons honey 
2 tablespoons bourbon or other similar American whiskey 
1 tablespoon soy sauce 
2 garlic cloves, roasted and mashed 
1/2 teaspoon dry mustard 

Prepare the glaze, combining ingredients in a food processor. 

Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test). 

Grill the steaks uncovered over high heat for 7 to 9 minutes, turning once midway and brushing with the glaze, and glazing again in the last couple of minutes of cooking. If grilling covered, cook for 6 to 8 minutes, glazing and turning in a similar manner. If you wish, pour any remaining glaze over the ham steaks after taking them from the grill. Serve hot.

Servings: 4

Source: Born to Grill by Cheryl and Bill Jamison


CHOCOLATE KISS COOKIES

1 cup butter or margarine
1/2 cup white sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup finely chopped walnuts
1 (6 ounce) bag Hershey's Chocolate Kisses
confectioner's sugar

Cream the butter or margarine with sugar & vanilla until light & fluffy. Add the flour & walnuts, beating on low speed of an electric mixer until well blended. Cover & refrigerate dough for 2 hours or until firm enough to handle.

Preheat oven to 375 degrees.

Remove wrappers from the Chocolate Kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss, be sure to cover completely. Place cookies on an ungreased cookie sheet.

Bake cookies at 375F degrees for 10-12 minutes. While cookies are warm, roll them in confectioners' sugar.


STIR-FRIED CHINESE CHICKEN WITH CASHEWS

Once you marinate the chicken and assemble other ingredients, this meal goes together easily and quickly. This is a perfect dish that is special enough for company, but serve it to your family.. no one is more special, right?

From the author: "This is my children’s all-time favorite chicken dish. The combination of crunchy snow peas, water chestnuts, and cashews, along with mushrooms and chicken, in the gingery hoisin-soy sauce appeals to all of us. Cooks love this dish because it’s easy and quick to make in a wok or skillet. Serve with steamed or boiled rice to complete the meal. Change the ingredients to suit your own taste." 

Sesame oil, hoisin sauce, rice vinegar, and soy sauce are all in the Asian section of the market.

1/4 cup sesame oil
1/3 cup rice vinegar
1/4 cup sherry
2 large cloves garlic, peeled and minced
2 pounds boneless skinless chicken breast, cut into 1-inch cubes

2 tablespoons peanut or vegetable oil
1 1/2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon sugar
2 tablespoons grated fresh gingerroot

1/2 pound snow peas, tips and strings removed, blanched for 30 seconds in boiling water
1 (7-ounce) can water chestnuts, thinly sliced 
1 1/2 to 2 cups (8 ounces) cashew nuts, lightly toasted 
1/2 pound white mushrooms, trimmed, wiped, and sliced 
1 cup thinly sliced scallions, including the green parts 

Combine the sesame oil, vinegar, sherry, and garlic in a large resealable plastic bag. Add the chicken and marinate for 1 hour.

In a wok or large, heavy skillet, heat the peanut oil over high heat until very hot. Transfer the chicken to the wok with a slotted spoon, reserving the marinade. Stir-fry the chicken until it is opaque on all sides, about 3 to 4 minutes.

Combine the cornstarch and soy sauce in a small bowl. Add it along with the marinade, hoisin sauce, sugar, and ginger to the wok and reduce the heat to medium-low.

Add the snow peas, water chestnuts, cashews, and mushrooms and continue cooking until the vegetables are warmed through, about 5 to 6 minutes. Sprinkle on the scallions, toss to blend, cook 1 minute longer, then serve over cooked rice or Asian noodles, if desired.

Servings: 6 to 8

Source: Supermarket Confidential: The Secrets of One-Stop Shopping for Delicious Meals by Joanna Pruess


MONSTER FUDGE NUT COOKIES

"Packed with oversized chocolate chips and walnuts, these jumbo cookies are bursting with fudge flavor Just don't overbake them, They should be just set an the outside, and still moist an the inside."

12 ounces semisweet chocolate, chopped 
6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons 
2/3 cup all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon salt 
3 large eggs 
1 cup granulated sugar 
1 tablespoon vanilla extract 
12 ounces Hershey's miniature semisweet kisses* 
1 1/2 cups coarsely chopped walnuts

Position 2 baking racks near the center of the oven and preheat the oven to 350 degrees F. Grease 2 large baking sheets. 

Place the chopped chocolate and the butter in the top of a double boiler over barely simmering water. Heat, stirring constantly, until the chocolate melts and the mixture is smooth. Remove the top of the double boiler and let the chocolate mixture cool. 

In a medium bowl, stir together the flour, baking powder, and salt. Set aside. 

In an electric mixer, using the whisk attachment, beat the eggs on medium speed until blended. Gradually beat in the sugar, then increase the speed to high. Continue beating for about 5 minutes, or until the mixture is thick and light. 

Stir the vanilla into the cooled chocolate and add to the egg mixture, beating on medium speed until combined. On low speed, beat in the flour mixture, scraping down the sides of the bowl as necessary. Using a wooden spoon, fold in the miniature kisses and nuts. Cover with plastic wrap and chill in the refrigerator for 10 minutes. 

Using a 1/4-cup ice-cream scoop or cup measure, drop the batter onto the prepared baking sheets, spacing the mounds 2-inches apart. Bake the cookies, switching the position of the sheets halfway through baking, for 10 to 12 minutes, or until set on the outside, but still slightly moist on the inside. Place each cookie sheet on a wire rack and let stand for 10 minutes, then transfer the cookies to the rack and cool completely. Serve the cookies slightly warm or at room temperature. Store in an airtight container at room temperature for up to 3 days

*You may substitute 12 ounces semisweet chocolate, cut into 1/2-inch chunks. 

Makes: 21 large cookies

Source: Diner Desserts by Tish Boyle


LOVER'S BEEF BURGUNDY FILET

I saved the best of the Valentine Favorites for last. This is a fabulous way to serve steaks, even if you broil them in the oven. I make a full batch (serves 8) of the marinade and freeze half. I thaw it for later use. This is a keeper.

INGREDIENTS:
4 cups Burgundy wine (red)
1 1/2 cups canola oil
1 1/2 cups soy sauce
2 cups oyster sauce
1 tablespoon garlic, minced
1 1/2 teaspoons dried oregano

8 (6 ounce) fillets filet mignon
12 ounces button mushrooms, cleaned
1/2 cup butter, softened
1 teaspoon Burgundy wine (red)
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper 

DIRECTIONS:
1. In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled. 

2. Place button mushrooms in a Ziploc bag; add just enough of the chilled marinade to moisten. Seal and refrigerate.

3. Place filet mignon filets in a 9x13 inch baking dish, and pour the remaining chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours. 

4. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate. 

5. Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).

6. Grill marinated filets to desired doneness, turning once.

7. Meanwhile, in medium size pan, saute marinated mushrooms until tender. Keep warm.

8. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.

Serves 8.

Source: My adaptation of a recipe found in the Allrecipes "Tried & True Favorites" cookbook.

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ALMOND-COATED CHOCOLATE TRUFFLES

One of my friends made these after seeing them in Light & Tasty magazine. She had them arranged so prettily in dainty paper candy cups. OMG! I had never eaten anything made with a baking fat replacement before and was pleasantly surprised. It made me grab some at the store on my next trip and I have discovered it to be undetectable in everything fixed with it so far.

"Using baking fat replacement trims a third of the fat from these wonderful chocolate bites. The rich candies make a perfect gift for Valentine's Day or another special occasion."

INGREDIENTS
6 ounces semisweet chocolate, coarsely chopped
3 tablespoons confectioners' sugar
1/3 cup baking fat replacement*
1 tablespoon butter (no substitutes)
1 tablespoon half-and-half cream
2 tablespoons ground almonds

DIRECTIONS:
Place chocolate and confectioners' sugar in a food processor or blender; cover and process until finely chopped. In a microwave-safe bowl, combine baking fat replacement, butter and cream. Microwave on high for 50-60 seconds or until hot.

With blender or food processor running, gradually add hot cream mixture to chocolate mixture in a steady stream. Blend until smooth. Transfer to a bowl; cover and refrigerate for 1-2 hours or until easy to handle.

Shape chilled mixture into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm.

Yield: 16 truffles.

Total time: 15 minutes

Nutritional Analysis: One truffle equals 80 calories, 5 g fat (3 g saturated fat), 2 mg cholesterol, 10 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch. 

*Editor's Note: This recipe was tested with Sunsweet Lighter Bake. Look for it in the baking aisle of your grocery store.

Source: Light & Tasty magazine


APPLE-GLAZED PORK LOIN

This recipe is from a newspaper clipping. (The reader sent it in from her church cookbook.) It is a great recipe, especially when you want to keep things a little healthier for the hearts of your loved ones.

1-1/8 teaspoons salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 boneless rolled pork loin roast (about 3 pounds)
1 jar (12 ounces) apple jelly
4 teaspoons Dijon mustard
3 teaspoons lemon juice, divided

Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes.

Meanwhile, in a saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice.

Brush roast lightly with jelly mixture. Bake 60-75 minutes longer or until a meat thermometer reads 160°, basting once with jelly mixture. Let roast stand for 10-15 minutes before slicing.

Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast.

Yield: 12 servings.

Nutritional Analysis: One serving (3 ounces cooked pork with 1 tablespoon sauce) equals 256 calories, 8 g fat (3 g saturated fat), 67 mg cholesterol, 330 mg sodium, 20 g carbohydrate, trace fiber, 23 g protein.
Diabetic Exchanges: 3 lean meat, 1-1/2 fruit.


BEEF MEATLOAF WITH MUSHROOMS AND ONIONS

This recipe serves: 6
Preparation time : 15 minutes
Cooking time : 35 minutes

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
1/2 cup button mushrooms, sliced
2 clove garlic, minced
1 teaspoon dried oregano
1 1/2 pounds lean ground beef sirloin
1 cup breadcrumbs
1 egg white
1/2 cup chopped parsley
1/4 cup skim milk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 cup freshly grated Parmesan cheese

Cooking Instructions:
1. Preheat the oven to 425°F. 

2. Heat the olive oil over medium heat in a skillet. Add the onion and mushrooms cook for 5 minutes. Add the garlic and oregano and cook 2 minutes more and set aside to cool. 

3. Thoroughly combine the ground beef sirloin, breadcrumbs, egg white, parsley, skim milk, salt, pepper and the cooled onion and mushroom mixture. 

4. Divide the mixture into 6 equal portions. Pack each portion into a 1 1/2-cup baking dishes, such as a souffle dish or a ramekin. Sprinkle the tops with cheese and bake for 25 minutes. Let stand for 5 minutes before serving.

Serving Size: 1 mini loaf
Amount Per Serving: Calories 276; Total Fat 11 g; Saturated Fat 4 g; Protein 29 g; Total Carbohydrate 16 g; Dietary Fiber 1 g; Sodium 374 mg; Percent Calories from Fat 35%; Percent Calories from Protein 42%; Percent Calories from Carbohydrate 23%

Source: FoodFit.com


SUGAR-FREE CHOCOLATE MOUSSE TO DIE FOR

Servings: 6-7

1 package (4-serving size) chocolate sugar-free instant pudding mix
1 package (about 10 ounces) soft tofu
1 heaping tablespoon unsweetened cocoa powder
1/4 to 1/2 teaspoon instant coffee crystals (more, if you like mocha flavoring)
1 to 1 1/2 cups heavy whipping cream, chilled 

Use an electric mixer to beat the pudding mix, tofu, cocoa powder, and coffee crystals until very smooth. 

In a separate bowl, whip the cream until just about stiff. 

Turn the mixer to its lowest setting, blend in the pudding mixture, and turn off the mixer-quickly. (If you over-beat, you'll end up with chocolate butter.) 

Yield: Made with 1 cup of heavy cream, you'll get 6 servings, each with 8 grams of carbohydrates and 1 gram of fiber, for a total of 7 grams of usable carbs and 5 grams of protein. Made with 1 1/2 cups of heavy cream, your yield increases to at least 7 servings, each with 7.5 grams of carbohydrates and just under 1 gram of fiber, for a total of about 6.5 grams of usable carbs and 4 grams of protein. (I like this made with the smaller amount of cream, for a sturdier texture, but I know folks who like it with the larger amount, for a fluffier texture. It's your choice.) 

Sugar-Free Vanilla Mousse To Die For!
Here's one for those non-chocoholics out there: Just use sugar-free vanilla instant pudding mix and a teaspoon of vanilla extract, and omit the cocoa powder and the coffee crystals. 

Yield: Made with 1 cup cream, you'll get 6 servings, each with 7 grams of carbohydrates, a trace of fiber, and 4 grams of protein. Made with 1 1/2 cups of cream, you'll get 7 servings, each with 6.5 grams of carbohydrates, a trace of fiber, and 4 grams of protein.

Source: 500 Low-Carb Recipes by Dana Carpender

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ANGEL HAIR PASTA WITH VEGETABLES

Of course, fresh is best, but you can use frozen veggies in this one. This can be changed up to suit what you have on hand.

8 ounces uncooked angel hair pasta
1 cup each snow peas, sliced fresh mushrooms and thinly sliced carrots
1 cup chopped sweet yellow, red or green pepper
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 tablespoons olive or canola oil
2 teaspoons cornstarch
1 cup chicken broth
1/4 teaspoon salt
3 medium tomatoes, peeled and chopped
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in nonstick skillet, saute the snow peas, mushrooms, carrots, yellow pepper, basil and garlic in oil for 2-3 minutes. Combine cornstarch, broth and salt until smooth; stir into the vegetable mixture. Bring to a boil. Reduce heat; cook and stir for 3-5 minutes or until vegetables are crisp-tender.

Remove from the heat; stir in tomatoes. Drain pasta; divide between four plates. Top with vegetable mixture; sprinkle with Parmesan cheese.

Yield: 4 servings.
One serving (2 cups) equals 333 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 714 mg sodium, 49 g carbohydrate, 5 g fiber, 14 g protein.
Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 fat, 1 lean meat.


SCALLOPED POTATOES

5 large potatoes, peeled and thinly sliced
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cups shredded reduced-fat cheddar cheese, divided
3 ounces reduced-fat Swiss cheese slices, finely chopped (3/4 cup), divided
2 medium onions, finely chopped
1-1/2 cups 2% milk
2 tablespoons minced fresh parsley

Place a third of the potatoes in a shallow 3-qt. baking dish coated with nonstick cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.

Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley.

Makes 8 servings.
One serving (about 3/4 cup) equals 235 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 556 mg sodium, 30 g carbohydrate, 3 g fiber, 15 g protein.
Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.


CHERRY DREAM CAKE

This delicious beauty uses cherry gelatin to give a boxed cake mix an eye-appealing marbled effect. It is quite impressive for Valentine's Day or Christmas because of the pretty cherry red.

1 package (18-1/4 ounces) white cake mix
1 package (3 ounces) sugar-free cherry gelatin
1-1/2 cups boiling water
1 package (8 ounces) fat-free cream cheese, softened
2 cups reduced-fat whipped topping
1 can (21 ounces) light cherry pie filling

Prepare cake mix according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick comes out clean. 

Dissolve gelatin in boiling water. Cool cake on a wire rack for 3-5 minutes. Poke holes in cake with a meat fork; gradually pour gelatin over cake. cool for 15 minutes. Cover and refrigerate for 30 minutes.

In a mixing bowl, beat cream cheese until light. Fold in whipped topping. Carefully spread over cake. Top with the pie filling. Refrigerate for at least 2 hours before serving.

Yield: 20 servings.
One serving (prepared with sugar-free gelatin, fat-free cream cheese, reduced-fat whipped topping and light cherry pie filling) equals 164 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 251 mg sodium, 28 g carbohydrate, trace fiber, 3 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.

Source: Quick Cooking pamphlet


GREEK SALAD

Greek salad, a combination of fresh raw vegetables dressed with a lemony vinaigrette and topped with olives, feta cheese, and chick-peas, can be served as a hearty first course or, with the addition of a few more ounces of feta, used as a refreshing main course, especially in summer when all the ingredients are at their peak. A fruity extra virgin olive will add its own special character to the salad.

SALAD: 
1 medium head lettuce, washed and torn into bite-size pieces 
2 medium tomatoes, cut in eighths 
1/2 medium cucumber, peeled and thinly sliced 
3 green onions with green tops, sliced 
1/2 cup sliced celery 
1/2 cup diced green bell pepper 
3 radishes, sliced 
1 medium carrot, shredded 
1 tablespoon chopped fresh parsley 

DRESSING: 
3 tablespoons olive oil 
1 tablespoon fresh lemon juice 
1/2 teaspoon salt 
1/8 teaspoon freshly ground pepper 

TOPPINGS: 
1/2 cup (2 ounces) crumbled feta cheese 
16 Greek olives 
2 tablespoons canned chick-peas, rinsed and drained 
8 anchovies, drained (optional) 

Combine all the salad ingredients in a large salad bowl. Toss to mix. 

Mix the dressing ingredients in a small bowl. Drizzle over the salad and toss again. 

Garnish the top of the salad with crumbled cheese, olives, and chick-peas. Add anchovies if desired.

Nutrition Facts per Serving
Makes: 8 1/2 cups (6 servings)
Serving size: About 1 1/2 cups
Amount per serving: 
Calories 140 
Calories from fat 95 
Total fat 11 gm 
Saturated fat 3 gm 
Cholesterol 8 mg 
Sodium 433 mg* 
Total carbohydrate 10 gm 
Dietary fiber 4 gm 
Sugars 5 gm 
Protein 4 g 
Exchange List Approximations:
Vegetable 2 
Fat, monounsaturated 2 
* If anchovies are sodium is 629 mg serving.

Source: The New Family Cookbook for People With Diabetes by The American Diabetes Association

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BARBECUED BEEF RIBS FOR TWO

Go ahead... get your hands all messy. These are finger-licking good.

2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
Dash hot pepper sauce

Cut ribs into serving-size pieces; place in a large kettle and cover with water. Simmer, uncovered, for 50-60 minutes or until tender.

Meanwhile, combine remaining ingredients in a small saucepan. Simmer, uncovered, for 10 minutes. 

Drain ribs; place in a greased shallow 2-qt. baking dish. Cover with sauce. Bake, uncovered, at 350° for 50-60 minutes.

Yield: 2 servings.

Source: Reminisce Extra


SCRAMBLED EGG CUPS

What a wonderful recipe for Valentine's Day breakfast or brunch.

4 slices bread, crusts removed
2 tablespoons butter, softened, divided
3 eggs
1 tablespoon minced chives
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese

Flatten bread with a rolling pin. Spread a scant teaspoon of butter over one side of each slice. Press bread buttered side down into four muffin cups. Bake at 350° for 12-15 minutes or until lightly toasted.

Meanwhile, in a bowl, beat eggs, chives, salt and pepper. In a skillet, melt remaining butter over medium-low heat. Add egg mixture; cook and stir until eggs are completely set. Spoon into bread cups; sprinkle with cheese. Bake 1-2 minutes longer or until cheese is melted.

Yield: 2 servings.
Each serving = 2 egg cups (prepared with reduced-fat butter, egg substitute and reduced-fat cheese) equals 234 calories, 13 g fat (7 g saturated fat), 31 mg cholesterol, 747 mg sodium, 13 g carbohydrate, 1 g fiber, 18 g protein.


MANICOTTI

This recipe serves two. I say make a double batch and freeze half for a great dinner another day with no work!

4 uncooked manicotti shells
1/2 pound bulk Italian sausage
1-1/2 cups meatless spaghetti sauce
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Cook manicotti according to package directions. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce.

Drain manicotti and rinse with cold water. In a bowl, combine the ricotta cheese, 1/4 cup of mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder and pepper. Carefully stuff manicotti. Place in a greased 11-in. x 7-in. x 2-in. baking dish. Top with sausage mixture.

Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with remaining mozzarella. Bake 3-5 minutes longer or until cheese is melted.

Yield: 2 servings.



PECAN PIE FOR TWO

If this isn't heaven for anyone who enjoys pecan pie, what is? I was thinking that Charlie and Mavis in Mobile, AL would enjoy this gem. And within an hour you can be enjoying some lovin' from the oven!

1/3 cup all-purpose flour
1/8 teaspoon salt
1 tablespoon shortening
1 tablespoon cold butter or margarine
1 teaspoon cold water

FILLING:
1/4 cup chopped pecans
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 egg, beaten
1/4 cup corn syrup
1/4 teaspoon vanilla extract

In a bowl, combine flour and salt. Cut in shortening and butter until crumbly. Add water, tossing with a fork until a ball forms. Roll out pastry to fit an 18-oz. baking dish. Press onto the bottom and up the sides of the dish. 

Combine filling ingredients; mix well. Pour into pastry shell. Bake at 375° for 35-40 minutes or until a knife inserted near the center comes out clean.

Yield: 2 servings.

Source: Reminisce Extra


EASY CHEESE DANISH

1 tube (4 ounces) refrigerated crescent rolls
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1/4 teaspoon vanilla extract
1 teaspoon butter, melted
Cinnamon-sugar

Unroll crescent roll dough and separate into two rectangles; place on an ungreased baking sheet and press the perforations together. 

In a small mixing bowl, beat cream cheese, sugar and vanilla until smooth. Spread over half of each rectangle; fold dough over filling and pinch to seal. Brush with butter; sprinkle with cinnamon-sugar if desired. Bake at 350° for 15-20 minutes or until golden brown.

Yield: 2 servings.


EGGS LORRAINE

4 slices Canadian bacon
2 slices Swiss cheese
4 eggs
2 tablespoons sour cream
1/8 teaspoon salt
1/8 teaspoon pepper
Minced chives, optional

Coat two shallow oval 1-1/2-cup baking dishes with nonstick cooking spray. Line with Canadian bacon; top with cheese. Carefully break two eggs into each dish. In a small bowl, whisk sour cream, salt and pepper until smooth; drop by teaspoonfuls onto eggs. 

Bake, uncovered, at 350° for 25-30 minutes or until eggs are completely set. Sprinkle with chives if desired.

Yield: 2 servings.
1 serving (prepared with reduced-fat cheese and reduced-fat sour cream) equals 286 calories, 17 g fat (6 g saturated fat), 462 mg cholesterol, 1,018 mg sodium, 3 g carbohydrate, trace fiber, 28 g protein.


WEIGHT WATCHERS CHICKEN CORDON BLEU

2 (3 oz each) boneless, skinless chicken cutlets, pounded flat
2 slices (1/2 oz. each) turkey ham 
2 slices (1/2 oz. each) low calorie Swiss cheese 
1 tablespoon plus 2 tsp Dijon mustard, divided use
1 teaspoon honey
1/3 cup plus 2 tsp plain bread crumbs

FOR THE SAUCE:
1/2 cup canned chicken broth
2 teaspoons flour
1 tablespoon sour cream
2 teaspoons vegetable oil

Preheat oven to 375 degrees F. 

Top each chicken cutlet with 1 slice turkey ham and 1 slice cheese: starting from narrow end, roll each cutlet jelly-roll style and secure with toothpick. 

In a small mixing bowl, combine 1 Tbsp mustard and the honey; spread half of the mixture evenly over each chicken roll. 

On a sheet of waxed paper arrange bread crumbs; turn chicken rolls in bread crumbs, coating all sides and using all of the bread crumbs. Arrange chicken rolls on a non-stick cooking sheet and drizzle each with 1 tsp. oil. 

Bake until chicken is cooked through, 20-25 minutes. 

WHILE CHICKEN IS BAKING, PREPARE SAUCE:
In a small saucepan, combine broth and flour stirring to dissolve flour. Cook over medium- high heat stirring frequently until mixture thickens, about 3-4 minutes. 

Reduce heat to low and stir in sour cream and remaining mustard. Cook, stirring occasionally, 3-4 minutes longer. DO NOT BOIL. 

TO SERVE:
Remove toothpicks and cut each chicken roll crosswise into 4 equal slices. Onto each of 2 serving plates pour half of the sauce and top with four chicken roll slices. 

Servings: 2
Each serving provides: 1 fat, 3 proteins, 1 bread, 60 optional cals. Per serving: 329 calories 

Adapted from source: Weight Watchers Healthy Lifestyle Cookbook


TILAPIA WITH GARLIC BUTTER

I prefer parsley to dill in this one. Your choice, of course. A grating of fresh Parmesan mid-way in the baking is heavenly. This one reminds me of west coast cuisine so perhaps Jim in WA State (former California yachtsman) or Barbara and Bob in Chula Vista, CA would enjoy this one!

2 tablespoons butter
2 cloves garlic, finely minced
dash pepper
dash salt
pinch dried dill weed or parsley
dash paprika
4 tilapia fillets

In saucepan, combine butter, garlic, pepper, salt, dill weed, and paprika. Heat over low heat until butter is melted and starts simmering. Remove from heat. Brush a little of the butter mixture in the bottom of a shallow baking dish (line baking dish with foil, if desired) then place tilapia fillets on the buttered area.

Brush top of each tilapia fillet with the seasoned butter mixture. Bake at 350° for 12 to 15 minutes, until tilapia flakes easily with a fork.

Serves 2.

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