A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I'm pretty excited about today's issue as it contains not only recipe keepers but so many other interesting items. I believe you will agree that it is worth a few minutes of your time.

Unless you're new to this publication (or been living under a rock), you've read about our discussion forum called A to Z Recipes QT. Its a place some of us go to exchange recipes, but more importantly, to meet fellow a2z'ers. We have had so much fun over the years, and many of us have become really good friends as a result. Lots of folks just drop by to read (the silent majority or "lurkers", ha-ha) and pick up on some great recipes and fellowship. I invite you to join in, even if to only read about what is happening at a2z. You'll learn about our plans to meet in Michigan this coming October, too. We're calling it the Great Northern Escape (GNE), and we have about a dozen of us who are participating in the gathering. We'll be staying in Frankenmuth, where we'll shop, eat, and chat. If that isn't a perfect backdrop for making friends, nothing is. During that time, we will be making a day-trip to Ontario, Canada, to meet up with our snow birds. I would love to meet each of you, and these trips allow me to do just that. If you'd like to be added to the GNE list, just email me. Oh, there are a few who will be sharing the drive and stay and have room for additional participants. You will save money that way, but the gathering itself is absolutely free. Just take care of your personal expenses and the friendly event is without extra cost. Write me and tell me where you live and I will see about getting you in touch with someone in your area who plans to attend. See you there!

Where did January go? It blew through here like a Canadian cold front! Tomorrow will be the first day of February (can you believe it?) and one of my favorite months. Oh, by the way, our Monthly Theme topic of Winter Soups ends today so get those recipes to me using the handy link found in the Monthly Theme section. I am going to post your submissions the next two Sundays. If your family loves soup, you will be one happy camper!

Speaking of Monthly Theme topics, how about the next one? Okay, you asked for it: Penny Pincher Recipes. Like many of you, there are a few days each month when I've wanted to prepare a good, home-cooked meal for my kids, but there were more days between pay checks than I could handle. I have a lot of really good recipes that offer a great meal without costing a great deal of money. How about you? Do you have a few recipes that unfailingly get you past the financial hump with tasty results? We'll be collecting these recipes during the month of February and will post them on March 4th. I hope you will join in the fun and be a contributing member of the A to Z Recipes community. Send your recipes using this link (please, use this link to help me keep organized and ensure that your recipes will be posted in the correct issue): Penny Pincher Recipes. As always, send recipes in a useable format (recipe name, ingredients, directions, etc. not just a line or two about what it is like). Let's make this another banner issue together! Thanks.

As I mentioned earlier, this issue is such a good one. The recipes are great, sure, but we have all sorts of other goodies to make you think and laugh. These nice folks helped me pull it off:

Lisa H., Belmont, NC
Aafrin, Pune, India
Jean, OH (but wintering in FL)
Treva, Eastern TN
Beverley, Montreal, Canada
Marilyn, Canton, OH
Barbara, Chula Vista, CA
Angelique, TX
Pat, Minden, NV
Jean, Syracuse, NY
Leasa, IA
Robyn, Auckland, New Zealand
Johnny, LA
Lisa H., Belmont, NC
Larry Holmes, Ontario, Canada
Luanne, FL
Brenda, AL
Shirley, WA State
Joan, Savona, B.C.
Rita, Niceville, FL

Enjoy your 'hump day'. We'll see you here again on Sunday, God willing.

Psst!

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

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

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

http://www.thebreastcancersite.com/

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

Recipe for a Happy New Year

Shared by Lisa H., Belmont, NC

Take 12 fine, full-grown months. See that these are thoroughly cleansed from all old memories of bitterness, rancor, hate, and jealousy.

Cut these months into 30 or 31 equal parts. (This batch will keep for one year. Do not attempt to make more than one batch at a time... many people spoil the entire lot in this way). 

Prepare one day at a time as follows:
Into each day, put 12 parts of faith, 11 of patience, 10 of courage, nine of work (some people omit this ingredient and spoil the flavor of the rest), eight of hope, seven of fidelity, six of open-mindedness, five of kindness, four of rest (leaving this out is like leaving the oil out of the salad ... don't do it), three of prayer, two of meditation, and one of well-selected resolution. 

If you have no conscientious scruples, add a teaspoonful of good spirits, a dash of fun, a pinch of folly, a sprinkling of play, and a heaping cupful of good humor. Pour love liberally into the whole, and mix with vim. 

Cook thoroughly in a fervent heat. Garnish with a few smiles and a sprig of joy; then serve with quietness, unselfishness, and cheerfulness.

A Happy New Year is a certainty!

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

Think before you eat!

Shared by Aafrin, Pune, India

Apples 
Protects your heart 
Prevents constipation 
Blocks diarrhea 
Improves lung capacity 
Cushions joints

Apricots 
Combats cancer 
Controls blood pressure 
Saves your eyesight 
Shields against Alzheimer's 
Slows aging process 

Artichokes 
Aids digestion 
Lowers cholesterol 
Protects your heart 
Stabilizes blood sugar 
Guards against liver disease 

Avocados 
Battles diabetes 
Lowers cholesterol 
Helps stops strokes 
Controls blood pressure 
Smoothes skin 

Bananas 
Protects your heart 
Quiets a cough 
Strengthens bones 
Controls blood pressure 
Blocks diarrhea 

Beans 
Prevents constipation 
Helps hemorrhoids 
Lowers cholesterol 
Combats cancer 
Stabilizes blood sugar 

Beets 
Controls blood pressure 
Combats cancer 
Strengthens bones 
Protects your heart 
Aids weight loss 

Blueberries 
Combats cancer 
Protects your heart 
Stabilizes blood sugar 
Boosts memory 
Prevents constipation 

Broccoli 
Strengthens bones 
Saves eyesight 
Combats cancer 
Protects your heart 
Controls blood pressure 

Cabbage 
Combats cancer 
Prevents constipation 
Promotes weight loss 
Protects your heart 
Helps hemorrhoids 

Cantaloupe 
Saves eyesight 
Controls blood pressure 
Lowers cholesterol 
Combats cancer 
Supports immune system 

Carrots 
Saves eyesight 
Protects your heart 
Prevents constipation 
Combats cancer 
Promotes weight loss 

Cauliflower 
Protects against Prostate Cancer 
Combats Breast Cancer 
Strengthens bones 
Banishes bruises
Guards against heart disease 

Cherries 
Protects your heart 
Combats Cancer 
Ends insomnia 
Slows aging process 
Shields against Alzheimer's 

Chestnuts 
Promotes weight loss 
Protects your heart 
Lowers cholesterol 
Combats Cancer 
Controls blood pressure 

Chili Peppers 
Aids digestion 
Soothes sore throat 
Clears sinuses 
Combats Cancer 
Boosts immune system 

Figs 
Promotes weight loss 
Helps stops strokes 
Lowers cholesterol 
Combats Cancer 
Controls blood pressure 

Fish 
Protects your heart 
Boosts memory 
Protects your heart 
Combats Cancer 
Supports immune system 

Flax 
Aids digestion 
Battles diabetes 
Protects your heart 
Improves mental health 
Boosts immune system 

Garlic 
Lowers cholesterol 
Controls blood pressure 
Combats cancer 
Kills bacteria 
Fights fungus 

Grapefruit 
Protects against heart attacks 
Promotes Weight loss 
Helps stops strokes 
Combats Prostate Cancer 
Lowers cholesterol 

Grapes 
Saves eyesight 
Conquers kidney stones 
Combats cancer 
Enhances blood flow 
Protects your heart 

Green Tea 
Combats cancer 
Protects your heart Helps s
Stops strokes 
Promotes Weight loss 
Kills bacteria 

Honey* 
Heals wounds 
Aids digestion 
Guards against ulcers 
Increases energy
Fights allergies
~Maggie recommends using the best honey on the planet from a2z's very own Lucy Wellhausen at Ohio Honey!

Lemons 
Combats cancer 
Protects your heart 
Controls blood pressure 
Smoothes skin 
Stops scurvy 

Limes 
Combats cancer 
Protects your heart 
Controls blood pressure
Smoothes skin 
Stops scurvy 

Mangoes 
Combats cancer 
Boosts memory 
Regulates thyroid a
Aids digestion 
Shields against Alzheimer's 

Mushrooms 
Controls blood pressure 
Lowers cholesterol 
Kills bacteria 
Combats cancer 
Strengthens bones 

Oats 
Lowers cholesterol 
Combats cancer 
Battles diabetes p
Prevents constipation
Smoothes skin 

Olive Oil 
Protects your heart 
Promotes Weight loss
Combats cancer 
Battles diabetes 
Smoothes skin 

Onions 
Reduce risk of heart attack 
Combats cancer 
Kills bacteria 
Lowers cholesterol 
Fights fungus 

Oranges 
Supports immune systems 
Combats cancer 
Protects your heart 
Straightens respiration 

Peaches 
Prevents constipation 
Combats cancer 
Helps stops strokes a
Aids digestion 
Helps hemorrhoids 

Peanuts 
Protects against heart disease
Promotes Weight loss
Combats Prostate Cancer
Lowers cholesterol 
Aggravates diverticulitis

Pineapple 
Strengthens bones 
Relieves colds 
Aids digestion 
Dissolves warts 
Blocks diarrhea 

Prunes 
Slows aging process
Prevents constipation
Boosts memory 
Lowers cholesterol 
Protects against heart disease

Rice 
Protects your heart 
Battles diabetes 
Conquers kidney stones 
Combats cancer 
Helps stops strokes 

Strawberries 
Combats cancer 
Protects your heart
Boosts memory 
Calms stress

Sweet Potatoes 
Saves your eyesight 
Lifts mood 
Combats cancer 
Strengthens bones 

Tomatoes
Protects prostate 
Combats cancer 
Lowers cholesterol 
Protects your heart

Walnuts
Lowers cholesterol 
Combats cancer
Boosts memory 
Lifts mood 
Protects against heart disease

Water 
Promotes Weight loss 
Combats cancer 
Conquers kidney stones 
Smoothes skin

Watermelon 
Protects prostate

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

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 4th and 11th, 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!
~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 !

4th Doug I. on Vancouver Island, BC, Canada
6th Marie I. on Vancouver Island, BC, Canada
6th Brenda H. in Hartselle, Alabama
6th Luanne M. in Michigan
7th Lucy W. in Kirtland, Ohio
8th Marilyn in Stillwater, Oklahoma
10th Kimberly D. in Pflugerville, Texas
11th Skirnir H. in Waukesha, Wisconsin
11th Dot B. in Parker City, Indiana
12th Heather V. in Middle Island, New York
15th Rachael M. in Heber Springs, Arkansas
16th RosAnna in Broken Arrow, Oklahoma
18th Norma G. in Norco, California
18th Jim in McHenry, Illinois
19th Larry H. in Ontario, Canada
19th Vera T. in Baton Rouge, Louisiana
19th Donna R. in Elkhorn, Wisconsin
20th Donita Z. in Stayton, Oregon
21st John E. in Mobile, Alabama
22nd Vicky M. in Amarillo, Texas
23rd Jean L. in Lake Huron, South Dakota
23rd Johnny L. in Shreveport, Louisiana
24th Tracy L. in Panama City, Florida
27th Heather in Dartmouth, Nova Scotia 
29th Elaine in Meadville, Pennsylvania
29th Kaye P. in Dewitt, Michigan
31st Ed T. in Caldwell, Idaho

Why God Made Moms

Shared by Jean, OH (but wintering in FL)

The following questions were asked of 2nd graders. Enjoy their BRILLIANT answers...

Why did God make mothers?

1. She's the only one who knows where the scotch tape is.
2. Mostly to clean the house.
3. To help us out of there when we were getting born.

How did God make mothers?

1. He used dirt, just like for the rest of us.
2. Magic plus super powers and a lot of stirring
3. God made my Mom just the same like he made me. He Just used bigger parts.

What ingredients are mothers made of?

1. God makes mothers out of clouds and angel hair and everything nice in the world and one dab of mean.
2. They had to get their start from men's bones. Then they mostly use string, I think.

Why did God give you Your mother & not some other mom?

1. We're related
2. God knew she likes me a lot more than other people's moms like me.

What kind of little girl was your mom?

1. My mom has always been my mom and none of that other stuff.
2. I don't know because I wasn't there, but my guess would be pretty bossy.
3. They say she used to be nice.

What did mom need to know about dad before she married him?

1. His last name.
2. She had to know his background. Like is he a crook? Does he get drunk on beer?
3. Does he make at least $800 a year? Did he say NO to drugs and YES to chores?

Why did your mom marry your dad? 

1. My dad makes the best spaghetti in the world. And my Mom eats a lot.
2. She got too old to do an y thing else with him.
3. My grandma says that Mom didn't have her thinking cap on.

Who's the boss at your house?

1. Mom doesn't want to be boss, but she has to because dad's such a goof ball.
2. Mom. You can tell by room inspection. She sees the stuff under the bed.
3. I guess Mom is, but only because she has a lot more to do than dad.

What's the difference between moms & dads?

1. Moms work at work and work at home & dads just go to work at work.
2. Moms know how to talk to teachers without scaring them.
3. Dads are taller & stronger, but moms have all the real power 'cause that's who yo u got to ask if you want to sleep over at your friend's.
4 Moms have magic, they make you feel better without medicine.

What does your mom do in her spare time?

1. Mothers don't do spare time.
2. To hear her tell it, she pays bills all day long.

What would it take to make your mom perfect?

1. On the inside she's already perfect. Outside, I think some kind of plastic surgery.
2. Diet. You k now, her hair. I'd diet, maybe blue.

If you could change one thing about your Mom, what would it be?

1. She has this weird thing about me keeping my room clean. I'd get rid of that.
2. I'd make my Mom smarter. Then she would know it was my sister who did it and not me.
3. I would like for her to get rid of those invisible eyes on the back of her head.

WHEN YOU STOP LAUGHING - SEND IT ON TO OTHER MOTHERS

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!

NEW ORLEANS MUFFULETTA

~Submitted by Treva, Eastern TN

Note from Maggie: Deborah from Denton, TX and I were talking about this very sandwich over lunch a couple of weeks ago. Treva sent in a perfect recipe and I hope Deborah sees this one. Just like on Avenue L in Galveston, Deb!

1/2 cup stuffed green olives, finely chopped
1/2 cup black olives, finely chopped
1/4 cup Zesty Italian Dressing
1/2 cup celery, finely chopped
1 clove garlic, crushed
1 round Italian or sourdough bread loaf (9 to 10 inch)
8 to 12 slices Hard Salami, Ham or Cotto Salami
6 to 8 slices Mozzarella Cheese Slices or Process Provolone Cheese Slices

In a small bowl, add olives, dressing, celery and garlic. Mix. 

Cut bread in half lengthwise. Hollow out top half of loaf slightly. (Discard removed bread or reserve for another use.)

Spread bottom half of bread loaf with 1/2 of the olive mixture. Top with layers of meat, cheese and remaining olive mixture. Cover with top of bread loaf and press down lightly to secure. Wrap tightly. Refrigerate 2 to 4 hours. Cut into 6 wedges to serve.

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

POTATO & PORTABELLO BAKE

~Submitted by Beverley, Montreal, Canada

(Bev-Montreal says: Sounds absolutely delicious.. and definitely one I'll try ASAP!!) 

INGREDIENTS: 
6 tablespoons butter 
1 1/2 pounds fresh mushrooms, quartered 
1 1/2 pounds portabello mushrooms, chopped 
3 tablespoons minced garlic 
2 teaspoons dried thyme 
1 teaspoon dried rosemary, crushed 
2 cups chicken broth 
3 pounds Yukon Gold potatoes 
2 cups parmesan cheese 
2 cups heavy whipping cream 
1 1/4 teaspoons salt 
1 teaspoon ground black pepper 
2 cups half-and-half 

DIRECTIONS: 
Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes. Add garlic, thyme, and rosemary; saute 1 minute. Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes. Season with salt and pepper. Cool.

Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees. Butter a 13x9x2 inch baking dish

Peel potatoes, and cut into 1/8 inch slices. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Top potatoes with half of the mushroom mixture. Sprinkle 1/3 of the cheese over mushrooms. Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese. Arrange remaining potatoes atop cheese. Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes. Cover loosely with foil. 

Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes. Uncover. Using a spatula press potatoes into liquid to slightly submerge. 

Sprinkle remaining cheese over potatoes. Bake until cheese melts and gratin is golden at edges, about 15 minutes longer.

Let stand 10 minutes. 

Yield: 12 Servings 

Source: Gopher Central


HOT BUFFALO WING DIP

~Submitted by Marilyn, Canton, OH

2 (8-oz.) pkgs. cream cheese, at room temperature
8 oz. Ranch dressing
12 oz. hot wing sauce
3 cups grilled chicken, cubed
2 cups cheddar cheese, shredded

Combine cream cheese, ranch dressing and hot wing sauce: mix well. 

Add chicken and cheddar cheese. Pour into greased baking dish. 

Bake at 350 oven for 45 minutes. Serve warm with tortilla chips or celery.

Makes about 8 cups.


FESTIVE MEXICAN VEGGIES

~Submitted by Barbara, Chula Vista, CA

1 can (15 ounces) white corn, drained
1 can (15 ounces) yellow corn, drained
1 can (15 ounces) black beans, drained
1 cup diced (1/4 inch) seedless (hothouse) cucumber
1 cup diced (1/4 inch) green bell pepper
1 ripe plum tomato, cut into 1/4 inch dice
4 scallions, thinly sliced
2 tablespoons chopped flat leaf parsley
1/2 teaspoon minced garlic
1/3 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon curry powder
Salt and freshly ground black pepper, to taste

Combine the corn, beans, cucumber, green pepper, tomato, scallions, parsley and garlic in a large bowl. In another bowl, whisk together the remaining ingredients. Toss with the vegetables. Refrigerate, covered, for 4 hours for the flavors to blend.

Serves 8 to 10


MILK CHOCOLATE BAR WITH RAISINS AND ALMONDS

~Submitted by Angelique, TX

1 pkg. milk chocolate chips (12 oz)
1 cup sweetened condensed milk
1 cup toasted slivered almonds
1 t. vanilla

In the top of a double boiler, over hot, not boiling water, melt the chocolate. Stir in the condensed milk until blended. Stir in the raisins, nuts and vanilla. Pour chocolate mixture on a foil lined cookie sheet and spread, irregularly to 1/4" thickness. Refrigerate and when firm, cut into chunks. 

Makes about 1 pound candy.

Source: With Love from Darling's Kitchen


BAKED MUSHROOMS

~Submitted by Treva, Eastern TN

Large field mushrooms
4 ounces Chopped onions
4 ounces Whole wheat breadcrumbs
4 ounces Sausage meat
1 teaspoon Chopped sage
Salt and pepper

Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausage meat, herbs and seasonings. Divide among the mushrooms. 

Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15-20 minutes in a moderate oven.


PULL-APART MAPLE PECAN STICKY BUNS

~Submitted by Pat, Minden, NV

I have made many desserts in my 46 years of marriage and my husband says this is the very best one yet!

3/4 cups chopped pecans
1/2 cup (1 stick) butter, divided
1/3 cup maple-flavored or pancake syrup
1/2 cup sugar
1 tsp. ground cinnamon
2 can (12 oz. each) refrigerated flaky buttermilk biscuits
1 pkg.(8 oz.) cream cheese cut into 20 cubes

Preheat oven to 400 degrees. Spray 12-cup fluted tube pan or 10-inch tube pan with cooking spray. Sprinkle pecans evenly on bottom of prepared pan; set aside. Melt 2 Tbsp. of the butter in small microwavable bowl. Add syrup; stir until well blended. Drizzle over pecans in pan; set aside. 

Melt remaining 6 Tbsp. butter; set aside. Mix sugar and cinnamon shallow dish; set aside. Separate dough into 20 biscuits; press each slightly to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place 1 cream cheese cube in center of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into a ball. Dip top of each ball into remaining butter, then into cinnamon sugar.

Arrange half of the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form a second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.

Bake 30 min. or until golden brown. Cool 1 min. in pan; invert onto serving platter. Scrape any remaining pecans left in pan; spoon over buns. Serve warm.

Makes 20 servings, 1 bun each

Source: Kraft Food and Family Magazine


VEGETABLE DISH WITH CHEESE SAUCE

~Submitted by Jean, Syracuse, NY

2-16 oz cans green beans
2-16 oz cans small, whole onions
2-16 oz cans potatoes
1-16 oz can small carrot pieces
2-2 1/2 oz jars mushrooms
1 head cauliflower, broken into flowerets
1/2 tsp salt
1/2 tsp pepper
paprika
Cheese Sauce (recipe below)

Drain all vegetables and combine with the salt and pepper in a buttered 9"x13"x2" baking dish. Stir in cheese sauce and sprinkle top with paprika. 

Bake in a 350 degree oven for 1 hour or until cauliflower is tender. 

Cheese Sauce

4 Tblsps butter or margarine
4 Tblsps flour
2 cups milk
1 tsp salt
1/4 tsp pepper
1/2 lb cheddar cheese

Melt butter in saucepan. Add flour, salt and pepper. Gradually stir in milk. 

Simmer, stirring constantly until thickened. Add cheese, stirring to melt. 

Blend thoroughly.


ANYTHING SALAD

~Submitted by Angelique, TX

1 pkg. lime Jell-O
2 cups hot water
1/2 cup mayonnaise
ONE of the following:
1/2 cup cottage cheese and 1/4 cup well drained canned crushed pineapple
OR:
1 cup diced apples
OR:
1/2 cup diced apple and 1/2 cup halved seedless grapes

Dissolve Jell-O in water and chill until slightly thickened. Add mayonnaise and whip until firm.

This recipe used 6 oz. pkg. Jell-O.

Serves 4

Source: My Old Recipes



CHOCOLATE-SWIRL SOUR CREAM CAKE

~Submitted by Treva, Eastern TN

This moist yellow cake is swirled with rich, hot fudge and then spread with a milk chocolate frosting.

Cake Ingredients: 
2 & 1/3 cups all-purpose flour 
1 & 1/2 cups granulated sugar 
1 cup Sour Cream 
3/4 cup milk 
1/2 cup Butter, softened 
1 teaspoon baking soda 
1 teaspoon salt 
1/2 teaspoon baking powder 
2 large eggs 
1 teaspoon vanilla extract
1/2 cup hot fudge ice cream topping 

Frosting Ingredients: 
1 (11.5-ounce) bag (1 3/4 cups) milk chocolate chips 
1 cup Sour Cream 
1/2 teaspoon vanilla extract 

Heat oven to 350°F. 

Combine all cake ingredients except hot fudge topping in small bowl. Beat at medium speed, scraping bowl often, until well mixed (2 to 3 minutes). Reserve 1/2 cup cake batter; set aside. Spread remaining batter into greased 13 x 9-inch baking pan. 

Stir together reserved 1/2 cup cake batter and 1/2 cup hot fudge topping in small bowl .. Drop mixture by spoonfuls evenly over batter. Pull knife through batter for marbled effect. 

Bake for 40 to 50 minutes or until top springs back when touched lightly in center. Cool completely. 

Microwave chocolate chips in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Place melted chocolate in small mixer bowl. Add 1 cup sour cream and 1/2 teaspoon vanilla. Beat at medium speed, scraping bowl often, until smooth and creamy (1 to 2 minutes). Frost cooled cake. 

Makes 15 servings.

Nutrition Facts (1 serving)
Calories: 410, Fat: 18 g, Cholesterol: 60 mg, Sodium: 360 mg, Carbohydrates: 58 g, Dietary Fiber: 0 g, Protein: 7 g.


GRILLED GERMAN POTATO SALAD

~Submitted by Leasa, IA

(from one of my bbq cookbooks)

4 - 6 servings

5 unpared med potatoes
8 slices bacon, fried crisp and crumbled
1 C finely chpd celery
3 green onion with tops, chopped (I use more)
1/2 C Miracle Whip (not real mayo for this one)
1/4 C white vinegar
2 t sugar
1 t salt
1 t dry mustard
pepper to taste

Boil potatoes in salted water just until tender. Cut into cubes. In large bowl, combine potatoes, bacon, celery and onions. Toss thoroughly. Mix remaining ingredients and pour over potatoes, tossing to coat evenly. 

Place mixture on a 18x13 pc of heavy duty foil. Wrap securely. Place packet on grill 4 inches from medium coals. Cook 20 mins, turning once.

This goes really well with turkey on the grill! We usually have this on Thanksgiving. I've also just put the potato salad in a casserole dish, and baked for about 30 mins, until heated through in a 350° oven.


SAUSAGE AND KIDNEY CASSEROLE

~Submitted by Robyn, Auckland, New Zealand

Serves 4

6-8 lamb kidneys
1 tablespoon olive or vegetable oil
1 tablespoon butter
8 pork chipolata sausages
8 pickling onions
12 button mushrooms, wiped with a damp paper towel
1 tablespoon plain flour
? cup dry white wine
1 tablespoon tomato paste
? cup beef stock
salt and pepper
handful parsley, finely chopped 

Cut kidneys in half lengthwise and trim off and discard the hard fat from the centre. 

Heat half the oil and a little of the butter in a casserole or wide-lidded pan and brown the kidneys and sausages all over for about 2 minutes, tossing frequently, until they are lightly browned. Remove from the pan, cut the sausages on an angle into halves or thirds and put aside. 

Cut the onions lengthwise into quarters, leaving a tiny bit of the root end attached so they don’t fall apart. Add the remaining oil and butter and cook for about 5 minutes with the mushrooms, until they are lightly browned. Sprinkle with the flour and stir, then add the wine. 

Stir to dissolve all the brown bits from the bottom of the pan, then add the tomato paste and stock. Stir until the mixture thickens slightly. Season to taste, place the kidneys and sausages back in the sauce, cover the pan and simmer for 25-30 minutes, stirring from time to time and adding a little more stock or water if necessary. 

Serve on warmed plates or in shallow bowls, sprinkled with chopped parsley.


BLACK JAVA BEEF STEW

~Submitted by Angelique, TX

3 lb. lean beef
1/4 cup vegetable oil
1 large onion, sliced
1/4 cup flour
1 t. salt
3/4 t. pepper
1 1/4 cup dry red wine
3/4 cup strong black coffee
3 cloves garlic, minced
3/4 t. dried thyme

In a heavy pan, brown meat; remove meat from pan. Cook onion in hot oil.

Combine flour, salt and pepper. Toss with browned meat. Return to pan; cook and stir to brown flour. Add wine, coffee, garlic, and thyme. Cover and simmer for 2 hours. Lift out cooked meat and onions with a slotted spoon. Boil sauce to thicken. Adjust seasonings. Return meat and onion.

Serve with saut?ed sliced mushrooms, if desired.

Makes 6 to 8 servings

Source: Marlboro Country Cookbook


BUTTER PECAN SQUARES

~Submitted by Treva, Eastern TN

1/2 cup butter, softened
1/2 cup packed light brown sugar (I used Splenda Brown Sugar*) 
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour (I used whole wheat)
2 cups (11.5-oz. package) Milk Chocolate Chips, divided
3/4 cup chopped pecans, divided

Heat oven to 350° degrees. 

Grease square pan, 8 x 8 x 2 or 9 x 9 x 2 inches. 

In small mixer bowl, cream butter, sugar, egg and vanilla until light and fluffy. Blend in flour. Stir in 1 cup chocolate chips and 1/2 cup pecans. Spread into prepared pan. Bake 25 to 30 minutes or until lightly browned. Remove from oven. Immediately sprinkle with remaining 1 cup chips. Let stand 5 to 10 minutes or until chips soften; spread evenly. Immediately sprinkle with remaining 1/4 cup pecans; press gently onto chocolate. Cool completely. Cut into squares. 

Makes about 16 

*NOTE 1. if using splenda brown sugar it just takes a 1/4 cup)
NOTE 2: when baking with splenda cut 5 to 10 minutes off baking time.


GRANDMA'S RIBBON CAKE

~Submitted by Johnny, LA

1 batch sweet white cake batter (or 1 box commercial white cake mix prepared according to directions- I'm using French Vanilla this year)
16 oz carton of sour cream
3 - 6 different types jam or jelly. (Apricot, Green apple, raspberry, blackberry - the more colors the better! **)
Two cookie sheets

Preheat oven to 350 or to setting indicated on cake mix package.

Grease and flour the BACKSIDE of your cookie sheet. Pour 1/4 cup of batter on the back and spread evenly to a thin layer. Put in oven and check after five minutes. Cake should be slightly brown on the edges. While cake is baking grease and flour the BACK SIDE of the second cookie sheet.

When cake is done remove from oven and let cool a few minutes on the sheet.

Pour 1/4 cup on the BACKSIDE of the second cookie sheet, and spread as before. Pop this one in the oven and bake like the first.

While the second one is baking, spread a large piece of foil on the countertop. Remove the first baked layer, and place it on the foil. Spread the layer with 1/8 - 1/4 cup sour cream and 3 - 4 tablespoons of jam or jelly. (Depending on how much sweets you like!) It's OK if it's goopy or a little runny.

Using a dish towel or paper towels, wipe the crumbs and excess oil/flour from the first cookie sheet. (My grandma calls for washing the sheets completely between baking - but I found that just wiping them seems to do ok.) Grease and flour the BACK SIDE again.

When the second cake layer is done, remove from oven and let cool a few minutes, while you prepare the third layer as above. Place the second layer on top of the first - and spread sour cream and a different type of jam/jelly as above.

Continue baking the layers, and stacking them with the sour cream/jam/jelly spread until the cake batter is use up. Always bake the layers on the BACK SIDE of the cookie sheet, and remember to wipe, grease and flour the sheets before each new layer.

When you are done, the stack will look a little raggedy, and probably lop-sided. Don't worry about it! It will be beautiful!

Now - here's the fun part. Wrap the finished cake stack in the foil. Wrap several more layers around it - making sure that it is securely sealed all the way around. Place on the floor in a cool room and set 5 heavy books on the stack. Nice big ones - like the Dictionary.

Leave overnight. In the morning, remove the books and take the flattened stack back to the kitchen to unwrap. Trim off the brittle brown edges. (My grandmother always made hers perfectly square.) Frost the cake with your favorite cream cheese icing.

** - the only jelly that I found that doesn't work too well is the green mint jelly - it overpowers the other flavors in the cake.


OVERNIGHT EGG-SAUSAGE BAKE

~Submitted by Lisa H., Belmont, NC

Wake and bake! Put this dish together the night before, and awake to a savory bake of eggs, cheese and sausage.

Prep Time:10 min 
Start to Finish:9 hr 10 min 
Makes:6 servings 

INGREDIENTS

1 cup Original Bisquick® mix 
1 cup shredded Cheddar cheese (4 ounces) 
2 cups milk 
1 teaspoon ground mustard 
1/2 teaspoon dried oregano leaves 
6 eggs, slightly beaten 
1 pound bulk pork sausage, cooked 
and drained 

DIRECTIONS

1. Mix all ingredients in large bowl. Cover and refrigerate at least 8 hours but no longer than 24 hours. 

2. Heat oven to 350?F. Grease 2-quart casserole. Pour egg mixture into casserole. 

3. Bake uncovered about 1 hour or until knife inserted in center comes out clean. 

High Altitude (3500-6500 ft) Decrease Bisquick® to 2/3 cup. Bake about 1 1/4 hours.


ROAST CHICKEN WITH CINNAMON, ORANGE AND HONEY GLAZE

~Submitted by Angelique, TX

2 fryer chickens, (about 3 pounds each), cut into serving pieces
Sprinkle with salt, pepper, garlic powder and paprika to taste 
4 T. melted butter

Cinnamon, Orange and Honey Glaze:
1 cup honey
1/2 cup orange juice
1 T. grated orange peel
1/2 t. cinnamon
Pinch of powdered cloves

Place chicken, in one layer, in a 12 x 16" roasting pan and bake in a 350 oven for 40 minutes. Meanwhile, in a pan, heat together the glaze ingredients until mixture is nicely combined, about 3 minutes. Brush glaze on chicken, and continue baking until chicken is tender, about 30 minutes. Baste 3 or 4 times during this period. 

Serves 6

Source: With Love from Darling's Kitchen


RAISED CORNMEAL MUFFINS

~Submitted by Treva, Eastern TN

The yeast makes these muffins more airy than normal cornbread. Try adding a can of drained corn and/or diced chili peppers for a southwestern flavor.

1 (1/4-ounce) package active dry yeast or 2 & 1/2 teaspoons
1/4 cup warm water
2 cups scalded milk
1 cup cornmeal
1 teaspoon salt
1/2 cup granulated sugar
1/2 cup vegetable shortening
2 large eggs
4 to 4 1/2 cups all-purpose flour 
Soften yeast in warm water. 

Combine cornmeal, salt, sugar, and shortening. Add milk and let cool to lukewarm. 

Beat in eggs and 2 cups of the flour. Add softened yeast mixture, mixing well. Stir in enough remaining flour to make a heavy batter. Cover and let rise until doubled in bulk, about 1 hour. 

Stir batter down and spoon into greased muffin tins. 

Bake at 425°F for 20 minutes, or until brown. 

Makes 24 muffins.


HAWAIIAN CHICKEN SALAD

~Submitted by Larry Holmes, Ontario, Canada

2 cup cooked chopped chicken or turkey*
1/2 cup coconut
1/4 cup chopped nuts
1/2 cup crushed pineapple
1/2 to 3/4 cup mayonnaise or salad dressing
lettuce

In medium bowl, combine all ingredients; blend well. Chill. Spoon onto lettuce. Garnish as desired with additional nuts, pineapple or parsley.

Makes 4 servings.

*Two cans (6 1/2 ounces each) tuna, drained, may be substituted for the chicken. Salad may also be used as sandwich filling.


SAVORY CARROTS

~Submitted by Luanne, FL

1/2 cup orange juice 
1 teaspoon orange zest 
1 teaspoon lemon juice 
1 teaspoon cornstarch 
2 medium carrots, peeled and sliced 
1/2 teaspoon salt 
1/2 teaspoon granulated sugar

Place the orange juice in a medium saucepan. Bring to a boil. Add orange zest and lemon juice. Dissolve cornstarch in 1 tablespoon of cold water. Add to orange juice mixture; stir until sauce thickens. Gently boil carrots in water seasoned with salt and sugar until crisp-tender. Shock in ice water. Mix carrots into the sauce and reheat. Serve hot.


CABBAGE AND HAMBURGER SOUP

~Submitted by Angelique, TX

1 lb. lean ground beef
2 lg. onions, sliced
3 medium carrots, cut into 1/4" thick coins
3 stalks celery, diced fine
8 cups beef broth or bouillon
1 head cabbage, shredded (1 1/2 to 2 lbs.)
1 can (6 oz) tomato paste
3 T. chopped fresh dill or parsley
Sour cream

Brown beef in kettle with onion, carrots, and celery. Pour off any fat. Add broth and bring to boil. Stir in cabbage and tomato paste. Reduce heat. Cook covered for about 1 hour or until vegetables are tender.

Sprinkle with dill or parsley and serve with sour cream on top. 

Serves 6 to 8

Source: My Old Recipes


CHOCOLATE CARAMEL BROWNIES

~Submitted by Treva, Eastern TN

It is a little trouble, but they will be the best brownies you'll ever eat. 

Prep Time: approx. 15 Minutes. 
Cook Time: approx. 30 Minutes. 
Ready in: approx. 45 Minutes. 
Makes 15 brownies (15 servings). 

14 ounces caramels
1/2 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix
1/3 cup evaporated milk
3/4 cup butter, melted
1/4 cup chopped pecans
2 cups milk chocolate chips

1. Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.

2. Preheat oven to 350° degrees F (175° degrees C) Grease a 9 x 13 inch pan.

3. In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk, melted butter, and chopped pecans. Place 1/2 of the batter in prepared baking pan.

4. Bake for 8 minutes.

5. Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the Carmel sauce until the top is completely covered.

6 Bake for an additional 20 minutes. Remove and let cool.


SALMON PUFFS

~Submitted by Brenda, AL

Hi Maggie and all 'Z' friends, Brenda from Alabama here. Here is a recipe I found in our local cookbook.

15 oz can pink salmon, drained (save juice)
1 egg
1/2 cup flour
1 heaping teaspoon baking powder

Mix drained salmon, egg and flour. Pour juice from salmon in measuring cup and add baking powder. Mix mixtures together and mix well.

Drop by spoons-full into hot oil cook until browned. Drain on paper towels.

These are good with a cheese sauce.


HARVARD BEETS

~Submitted by Shirley, WA State

2 tsp. cornstarch
1/4 tsp. salt ( I leave out)
1/4 tsp. grated orange rind
1-16 oz can of diced beet, save juice 
2 tbl. cider vinegar
1 tbl, orange juice, optional
dash allspice and black pepper

Drain juice from beet into saucepan. Stir in cornstarch, vinegar, spices. Cook over med heat till thickened and add the beets. Heat through and serve. Make sure they don't burn. I add 1 tsp. butter to them at the end. Can be done in microwave.


PARTY PUNCH

~Submitted by Angelique, TX

2 cups sliced fresh peaches
2 cups melon balls
2 cups halved fresh strawberries
1/4 cup sugar
1 T. lemon juice
2 bottles (4/5 quart) Chablis
2 bottles (4/5 quart) champagne

Mix fruits, sugar, lemon juice and Chablis. Refrigerate several hours.

Pour into chilled punch bowl over small block of ice. Add chill champagne.

Serves 30

Source: My Old Recipes


HARVEST PORK CHOPS

~Submitted by Treva, Eastern TN

4 boneless pork loin chops, 1/2 inch thick, trimmed
1/2 teaspoon black pepper
Nonstick cooking spray
2 teaspoons olive oil
1 medium onion, peeled, sliced thin
2 cloves garlic, peeled, minced 
1 cup fat-free chicken broth
1 tablespoon orange juice concentrate
2 Granny Smith apples, washed, quartered, sliced thin
1 LB. butternut squash, trimmed, peeled, seeded, AND diced into 1-inch cubes
1 teaspoon ginger 

Season the pork chops with pepper. Spray a large nonstick skillet with cooking spray. Heat the oil over medium-high heat. Add the chops and cook for 10 minutes, turning once, until well browned. Remove from pan, transfer to paper towels to drain and keep warm.

Add the onion and garlic to the skillet. Cook for 3 to 4 minutes, until the onion is soft and the garlic is golden. Stir in the broth, orange juice, apples, squash and ginger. Heat to a boil. Cover, reduce heat to medium low and simmer for 5 minutes, or until the squash is fork tender. Return the chops to the skillet and cook for 5 minutes. Serve immediately.

4 servings.


CROCK POT APRICOT CHICKEN

~Submitted by Jean, Syracuse, NY

Serve over hot cooked rice, pasta, or couscous.

INGREDIENTS:
6 frozen skinless, boneless chicken breasts (not thawed) 
1 package dry onion soup mix 
1/2 cup Russian or French salad dressing 
1 cup apricot preserves or jam

PREPARATION:
In 3-4 quart slow cooker, arrange chicken pieces.

Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crock pot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.

Serve with hot cooked rice or pasta.

Serves 6


SHRIMP AND CRAB GUMBO

~Submitted by Johnny, LA

INGREDIENTS:
1 1/2 cups crabmeat 
2 pounds shrimp, in shells 
3 quarts water 
2 small bay leaves 
1 teaspoon lemon juice 
1 small onion, cut in wedges 
salt and black pepper 
parsley 
2 pounds okra, sliced 
4 tablespoons bacon grease, divided 
4 tomatoes, peeled & chopped 
2 onions, finely chopped 
2 green peppers, finely chopped 
1/2 teaspoon crushed red pepper, or to taste 
4 tablespoons brown roux 
reserved shrimp stock 
salt, pepper, thyme, parsley, to taste 
hot cooked rice

PREPARATION:
In a large Dutch oven boil the water with bay leaves, lemon juice, onion wedges, salt, pepper, and parsley. Wash shrimp and add to pot; boil for 2 minutes. Peel shrimp and return shells to the stock for later use. Put shrimp and crab meat in refrigerator until ready to add to the gumbo. 

Saute okra in 2 tablespoons bacon grease in large heavy skillet. The okra will turn darker as it cooks. When okra is soft, transfer to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat remaining 2 tablespoons bacon grease. Saut? the chopped onion, green pepper, and red pepper. When soft, add to the stew pot. 

In a saucepan, warm the roux; strain shrimp stock and stir into the roux. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed. Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hours longer; add the shrimp and crab meat and cook for 15 more minutes.

Serve with fresh boiled rice in soup bowls.

Serves 6 to 8.


WATERMELON, FETA AND BLACK OLIVE SALAD

~Submitted by Angelique, TX

1 small red onion
2 to 4 limes, depending on juiciness
3 1/2 pounds sweet, ripe watermelon
9 ounces feta cheese
Bunch of fresh flat-leaf parsley
Bunch of fresh mint, chopped
3 to 4 tablespoons extra-virgin olive oil
4 ounces (1/2 cup) black olives
Black pepper, freshly ground

Peel and halve the red onion and cut it into very fine half-moons. Put the pieces in a small bowl to steep with the lime juice. (If 2 limes are not enough, add more.)

Remove the peel and seeds from the watermelon and cut into 1 1/4 inch chunks. Cut the feta into similar-size pieces and put it with the melon in a large, wide, shallow bowl. Tear off leaves of parsley so they can be used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.

Tip the onions and juice over the salad, add the oil and olives and gently hand toss. Add a grinding of black pepper and taste to see whether the dressing needs more lime.

Source: http://www.e-cookbooks.net


CHOCOLATE CARAMEL SQUARES

~Submitted by Treva, Eastern TN

1 package (14-oz) caramels
2/3 cup evaporated milk; divided
1 package German chocolate cake mix
3/4 cup butter or margarine; softened
1 cup chopped nuts
1 pk (6-oz) semi-sweet chocolate morsels

Combine caramels and 1/3 cup evaporated milk in top of double boiler; cook, stirring constantly, until caramels are completely melted; remove.

Combine cake mix, 1/3 cup evaporated milk and butter; mix with electric mixer until dough holds together. Stir in nuts. 

Press half of mixture into a greased 13 x 9 x 2-inch pan. Bake at 350° F for 6 minutes. 

Sprinkle chocolate morsels over crust. Pour caramel mix over chocolate, spreading evenly. Crumble remaining cake mixture over caramel mixture. 

Return to oven and bake 15-18 minutes.


LEMON-POPPY SEED BREAD

~Submitted by Brenda, AL

Hi Maggie and 'Z' friends, Brenda from Alabama here. I love poppy seed bread and I found this recipe so will try it soon.

2 cups sugar
1 cup oil
3 eggs
1 teaspoon lemon extract
1 1/2 teaspoons vanilla
2 Tablespoons poppy seeds
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 cups milk

Icing
2 Tablespoons lemon juice
3/4 cup powdered sugar

Preheat oven to 350°. Grease and flour 2 loaf pans or can use miniature loaf pans.

Combine sugar, oil, eggs, vanilla and lemon extract in large mixing bowl. mix well. Stir in poppy seeds.

Sift dry ingredients together. Add flour mixture to sugar mixture alternately mixing well after each addition. Divide evenly between pans.

Bake 45 minutes for big loaves and 25 minutes for small or until toothpick comes out clean.

Cool in pans 10 minutes. Turn on wire racks and cool.

For icing:
Blend juice and sugar and drizzle over loaves.


MAPLE-BAKED HAM

~Submitted by Larry Holmes, Ontario, Canada

3 pound cooked or cured ham
1 onion
6 peppercorns
1 bay leaf
whole cloves for decoration
1 cup maple syrup
1/2 teaspoon ginger
pinch nutmeg
pinch allspice

Place the ham in a large pan, cover with cold water and bring to a boil. Remove the scum from the top and ad the onion, peppercorns and bay leaf. Simmer, covered, for 1 1/2 hours. Cool in the liquid and then drain. (This step may be eliminated if the ham is cooked.)

Remove the skin and score the fat in a criss-cross pattern. Stud each diamond shape with a clove. 

Preheat oven to 375 degrees, F. Mix together the maple syrup and spices. Place the ham in a roasting pan and brush with the glaze. Bake for about 1 hour until the ham is crisp and well glazed.

Serves 8 to 10.


CHICKEN JALFREZI

~Submitted by Angelique, TX

2 tblsps butter ghee
2 large onions - sliced
1 tblsp cumin seeds
1 tsp ginger - chopped
2 cloves garlic - crushed
1 lb boneless chicken - cut into bite sized pieces
3 tblsps Hot Curry Paste
2 tblsps Tomato Puree
1 red pepper - sliced
1 green pepper - sliced
Salt to taste
Garnish coriander/cilantro and lemon juice

Heat ghee in a large frying pan or wok. Fry the onions and cumin seeds until golden. Add ginger and garlic and continue cooking for 5 minutes.

Add chicken and fry for 15 minutes. Stir in Curry Paste, Tomato Puree and peppers. Fry for 5 minutes. Cover and cook on a low heat for 5 minutes. Add salt to taste. Garnish with chopped coriander/cilantro and lemon juice.

Source: This recipe comes from a small booklet of recipes by Sharwoods.


TACO SALAD

~Submitted by Treva, Eastern TN

1 head iceberg lettuce, washed, drained and shredded
2 ripe tomatoes, diced
1/2 pound sharp Cheddar, diced
1 large onion, diced
1 can of Kidney beans, drained
1 pound lean ground beef, browned, crumbled and drained
1 bottle Catalina salad dressing 
1 large bag taco flavored chips, crushed

Combine the tomatoes, cheese, onion, lettuce, beans and ground beef in a large bowl. Add the crushed Taco Chips and salad dressing and mix well. This is a great salad as a meal itself.


ORANGE AND GINGER PORK STEAKS

~Submitted by Robyn, Auckland, New Zealand

Serves 4

4 pork steaks about 600g
1 onion, peeled and sliced into thin wedges
1 tablespoon shredded ginger
1 teaspoon minced garlic
6 tablespoons orange marmalade
1 cup chicken stock
1-2 lemon, lime or kaffir lime leaves (optional)
1 tablespoon corn flour 

Heat a dash of oil in a large frying pan, brown the pork steaks for 2-3 minutes each side until golden. Set aside.

Add another dash of oil to the frying pan, gently pan fry the onion, ginger and garlic until tender.

Stir in the orange marmalade, ? cup chicken stock and citrus leaves. Return the pork steaks to the sauce and simmer gently for 5 minutes.

Remove the pork and keep warm.

Combine corn flour with the remaining chicken stock and stir into hot sauce, stirring until thickened. 

Serve pork steaks with steamed green vegetables, rice or mashed potatoes and topped with the orange and ginger sauce.


COCONUT CUSTARD PIE

~Submitted by Jean, Syracuse, NY

Servings: Makes one (9-inch) pie
Prep Time: 15 minutes
Cook Time: 8+10+25 minutes

Ingredients 
1 cup flaked coconut, divided 
1 (9-inch) unbaked pie crust 
3 eggs 
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk) 
1 1/4 cups hot water 
1 teaspoon vanilla extract 
1/4 teaspoon salt 
1/8 teaspoon ground nutmeg 

Instructions 
Preheat oven to 425°F. Toast 1/2 cup coconut; set aside. Bake pie crust 8 minutes; cool slightly. 

In medium bowl, beat eggs. Add EAGLE BRAND®, water, vanilla, salt and nutmeg; mix well. Stir in remaining 1/2 cup coconut. Pour into crust. Sprinkle with toasted coconut. 

Bake 10 minutes. Reduce oven temperature to 350°F; bake 25 to 30 minutes longer or until knife inserted near center comes out clean. Cool. Chill if desired. Store leftovers covered in refrigerator.

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MAC UN-CHEESE

~Submitted by Jean, Syracuse, NY

Makes 6-8 servings

1 lb (16 oz) pasta
2 cups vanilla soy/rice milk
2 tablespoons soy margarine
* 2 tablespoons vegan mayonnaise (such as Vegenaise® or Nayonaise®) 
1 cup nutritional yeast
1 teaspoon turmeric
1/4 teaspoon ground sage
1 teaspoon salt
3/4 teaspoon ground pepper
1/2 teaspoon garlic powder

Cook pasta and drain. In a large bowl, combine pasta and all other ingredients. Mix thoroughly and enjoy. 

For variety, mix in one cup of steamed vegetables, such as broccoli or peas. 

*optional, but recommended for creamier meal


HEART HEALTHY FISH FROM THE MICROWAVE

~Submitted by Angelique, TX

Yield: 4 servings 

Ingredients: 
2 tsp oleo oil 
2 tbl finely chopped onion 
1 x clove minced garlic 
1 lb fish fillets 
8 oz sliced fresh mushrooms 
2 x tomatoes, coarsely chopped 
1/2 tsp thyme 
1/2 tsp salt 
1/8 tsp pepper 
1/4 cup dry red wine 
2 tsp cornstarch 

Method:
In 12 x 8 inch microwavable dish, combine oil, onion and garlic. Microwave on high for 2 minutes. Place fish on top of onion mixture. Place mushrooms, tomatoes, thyme, salt and pepper on top of fish. 

In a small bowl, combine wine and cornstarch. Pour over fish. Cover with waxed paper. Microwave on high until fish flakes easily with a fork (about 8 minutes).

Yields: 4 servings.

Source: fooddownunder 


PUMPKIN-RAISIN MUFFINS

~Submitted by Treva, Eastern TN

1 & 1/4 cups whole wheat flour
1 tablespoon sugar or honey
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup orange juice
2 tablespoons vegetable oil
1/2 cup cooked or canned pumpkin
1/4 cup dark or golden raisins

In a large bowl combine the flour, sugar (or honey), baking powder, baking soda, cinnamon, and nutmeg in a bowl. Mix to blend. Add the orange juice, oil, egg, pumpkin, and raisins. Stir just until the dry ingredients are mixed. 

Pour into lightly oiled muffin tins. Bake at 400-degrees for about 15 minutes. 

Makes 8 muffins.
One muffin equals 105 calories. 
Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1/2 Fat Exchange.


OUR FAVORITE SALAD

~Submitted by Maggie, TX

I got this from a great cookbook called 500 Low-Carb Recipes. The author, Dana Carpender, says: "We've served this salad over and over, and we never tire of it. This dressing tastes a lot like Caesar, but it's less trouble, and there's no blender to wash afterwards."

1 clove garlic 
1/2 cup extra-virgin olive oil 
1 head romaine 
1/2 cup chopped fresh parsley 
1/2 green pepper, diced 
1/4 cucumber, quartered and sliced 
1/4 sweet red onion 
2 to 3 tablespoons lemon juice 
2 to 3 teaspoons Worcestershire sauce 
1/4 cup Parmesan cheese 
1 medium ripe tomato, cut into thin wedges 

Crush the clove of garlic in a small bowl, cover it with the olive oil, and set it aside. 

Wash and dry your romaine, break it up into a bowl, and add the parsley, pepper, cucumber, and onion. Pour the garlic-flavored oil over the salad, and toss until every leaf is covered. 

Sprinkle on the lemon juice, and toss again. Then sprinkle on the Worcestershire sauce, and toss again. Finally, sprinkle on the Parmesan, and toss one last time. Top with the tomatoes, and serve. 

Yield: 6 servings, each with 7 grams of carbohydrates and 3 grams of fiber, for a total of 4 grams of usable carbs and 4 grams of protein. 

Source: 500 Low-Carb Recipes by Dana Carpender

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SWEET BREAKFAST IDEA

~Submitted by Joan, Savona, B.C.

1 c. cottage cheese (8g carbs per cup) 
1 tsp lemon extract 
1 tsp vanilla extract 
Stevia or Splenda to sweeten
4 eggs 
whole raspberries (optional)

Preheat oven to 350 degrees F. Mix or process cottage cheese until pretty smooth. Add extracts (I used 1 capful of each) and Splenda. Add eggs and mix until completely blended. Pour into custard cups (muffin tins might work, too). If you use the custard cups, you can put in a water bath. If you allow fruit, drop a few raspberries in each cup. Bake until set, mine took around 35 minutes. 


90 CALORIE BANANA SPLIT

~Submitted by Angelique, TX

Yield: 2 Servings 

Ingredients: 
1/2 pkt (4-serving size) JELL-O Brand Watermelon Flavor Sugar Free Gelatin 
1/2 cup Boiling water 
1/4 cup Cold water 
1 med Bananas 
1/4 cup Thawed COOL WHIP LITE Whipped Topping 
1/2 tbl Chopped walnuts 

Method:
Dissolve gelatin completely in boiling water in medium bowl. Stir in cold water. Pour slowly into 8-inch square pan. Refrigerate at least 3 hours or until firm. Cut into 1/2-inch cubes.

Halve and split bananas just before serving. Place 2 pieces in 4 dessert dishes. Spoon gelatin cubes evenly over bananas. Garnish with whipped topping and chopped walnuts.

Makes 4 servings.

Note: Recipe can be doubled using 1 (8-serving size) or 2 (2-serving size) packages of JELL-O Brand Watermelon Flavor Sugar Gree Gelatin. Use 8 x 10-inch pan.

Source: fooddownunder


BROCCOLI KNISHES

~Submitted by Jean, Syracuse, NY

1 cup mashed potatoes 
1/3 cup matzah meal 
2 tbsp. potato starch 
1/2 small onion, finely chopped 
2 egg whites or 1/4 cup Passover egg substitute 
1/2 tsp. black pepper 
1/4 tsp. salt 
1 cup fresh or frozen broccoli, steamed and finely chopped 
Cooking spray 

Preheat the oven to 375 degrees. In a bowl combine the potatoes, matzah meal, potato starch, onion, egg whites, pepper and salt and knead together. Divide the dough into 6 balls and flatten each. Divide the broccoli evenly onto each circle, fold over, and press edges to seal. 

Generously coat a baking sheet with the cooking spray. Arrange the knishes in a single layer and place the baking sheet on the bottom rack of the oven. Bake for 15 minutes on each side. 

Serve hot.

Serves 6.
Calories - 82; Saturated fat - 0 g.; Total fat - 0 g.; Carbohydrates - 15 g.; 
Cholesterol - 0 mg.; Sodium - 124 mg


BOURBON ACORN SQUASH

~Submitted by Treva, Eastern TN

This flavorful squash goes well with roasted pork, but you can use it to accompany almost any main dish. 

Ingredients 
Name Measure Weight 
large acorn squash, halved, seeds removed 1 --- 
brown sugar 2 tbsp --- 
butter 1 tbsp --- 
bourbon 1/4 cup --- 

Preparation Instructions 
1. Preheat the oven to 350 degrees F. Place the halved squash, cut-side down, on a cookie sheet and bake for 45-60 minutes until a fork goes easily into the shell. Remove the squash from the oven and let cool for 20 minutes.

2. Scoop out the squash from the shell and place it in a mixing bowl. Add the remaining ingredients and beat well with electric beaters. Place the squash in a casserole dish and bake, uncovered, for 20 minutes.

Number of Servings: 6 
Serving Size: 1/2 cup 
Exchanges Per Serving: 1 Starch

Nutrition Information
Amount per serving
Calories 79
Calories from Fat 19
Total Fat 2 g
Saturated Fat 1 g
Cholesterol 5 mg
Sodium 26 mg
Total Carbohydrate 14 g
Dietary Fiber 3 g
Sugars 8 g
Protein 1 g 

Source: ADA Cookbook by American Diabetes Association


CRAB CAKES

~Submitted by Maggie, TX

Traditionally, crab cakes are very rich, made with lots of butter and eggs. This recipe keeps the flavor and texture of the original without all the added fat. The secret to making great crab cakes is to use plenty of high-quality crabmeat. Chilling the crab mixture for an hour or so before shaping the patties also helps hold them together. Serve the crab cakes with lemon wedges and, if you wish, reduced-fat tartar sauce. (Add 1 fat exchange for each tablespoon of tartar sauce used).

Number of Servings: 4 
Serving Size: 1 crab cake 

Ingredients 
Name Measure Weight 
lump crabmeat (fresh, frozen, or canned and drained) flaked --- 1/2 lb 
Dijon mustard 1 Tbsp --- 
margarine, melted 1 Tbsp --- 
egg beaten, or 1/4 cup egg substitute 1 ea --- 
lemon juice, fresh 2 tsp --- 
Worcestershire sauce 1 tsp --- 
salt 1/8 tsp --- 
crushed red pepper flakes 1 pinch --- 
hot pepper sauce 2 dash --- 
soft bread crumbs 3/4 cup --- 
lemon, cut into wedges 1 ea --- 

Preparation Instructions 
1 Preheat the oven to 400 degrees F. Prepare a cookie sheet with nonstick pan spray. 

2 In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worcestershire sauce, salt, pepper and pepper sauce. Add 1/4 cup of the bread crumbs; mix well. If time permits, chill for an hour or more. 

3 Shape the crab mixture into 4 patties about 3/4-inch thick (use about 1/2 cup mixture for each). Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet. 

4 Bake for 20 to 25 minutes, until lightly browned, turning the cakes midway through the cooking time. Serve with lemon wedges. 

Exchanges Per Serving
1/2 Starch
2 Meat Very Lean
1/2 Fat

Nutrition Information
Amount per serving
Calories 123
Calories From Fat 49
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 101 mg
Sodium 364 mg*
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 1 g
Protein 12 g

* Not appropriate for low sodium diets. 

Source: The New Family Cookbook for People with Diabetes

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BAKED APPLES WITH GREEK YOGURT AND HONEY

~Submitted by Jean, Syracuse, NY

2 firm, tart apples
4 teaspoons brown sugar
Zest from 1/4 lemon
2 teaspoons lemon juice
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon ground cinnamon
2 heaping tablespoons dried cranberries
1/2 cup apple cider or water
2 teaspoons honey
Greek yogurt
Handful of coarsely chopped pistachios

Preheat toaster oven to 350 degrees F. 

Core the apples and set them standing up in the toaster oven a baking pan. Squeeze lemon juice into the cavities of both apples.

In a small bowl, combine the sugar, lemon zest, nutmeg, cinnamon and dried cranberries. Spoon the mixture into the apple cavities and scatter any that is left into the pan.

Pour apple cider over the apples until it lines the bottom of the pan and cover tightly with aluminum foil. (Check your manufacturer's instructions, however, for any cautions against the use of aluminum foil in your toaster oven.) 

Bake the apples until they are tender but not mushy, about 30 minutes, basting at least once with the syrup in the bottom of the pan.

Place the apples in a shallow bowl and spoon with the syrup. Serve with a dollop of yogurt drizzled with honey and chopped pistachios. Or replace the yogurt and honey with vanilla ice cream.

Makes 2 servings


STEAK SANDWICH

~Submitted by Rita, Niceville, FL

3 tbsp unsalted butter
1 tbsp olive oil, plus
1 tsp olive oil
? red onion, thinly sliced
? yellow onion, thinly sliced
Salt
Fresh ground black pepper
1 heaping tbsp crumbled blue cheese
1 tsp Dijon mustard
2 (3 oz) rib eye steaks
2 ciabatta or other sturdy sandwich buns (don’t use hamburger buns, good sturdy bread is best)

1. Heat one tbsp butter and one tbsp oil over medium heat. Add both types of onions and a little salt and freshly ground black pepper. Cook, stirring until crispy and brown (about 15 minutes). Set aside.

2. Mash together the remaining 2 tbsp butter, the cheese and mustard. Set aside.

3. Rub the steaks with salt and pepper. Heat the remaining 1 tsp olive oil in a medium cast iron skillet over high heat. When very hot add the steaks and cook without disturbing for 2 minutes. Flip and brown the other side for 2 more minutes. This will give you medium well steaks with pink meat. 

4. Place the steaks onto the roll bottoms. Top each with half the butter mixture and then smother with onions. Top with the roll top and enjoy!

Source: Recipzaar website.


FAJITAS WITH SCALLOPS AND PORTOBELLO MUSHROOMS

~Submitted by Treva, Eastern TN

If you like, try shrimp instead of scallops -- either one is ready in minutes.

2 cups baby portobello mushrooms, sliced 
1/2 large Vidalia onion, sliced 
1/2 cup fresh cilantro, chopped 
1 teaspoon olive oil 
1 clove garlic, sliced 
6 sea scallops, halved or quartered 
Flour tortillas 
1 avocado (optional-I leave out) 

In a bowl, marinate the mushrooms, onions and cilantro for 15 minutes.

In a medium saute pan, heat the olive oil until piping hot, and add the onion and mushroom mixture. Saute for 1 minute, then add the garlic and scallops; cook until the scallops are cooked through.

Serve in flour tortillas with 1/4 cup diced avocado in each, if you like.

Serves 2


PAN-SEARED HALIBUT WITH SALSA VERDE

~Submitted by Jean, Syracuse, NY

2 (1/2-inch-thick) halibut steaks with skin (1 lb)*
FOR THE SALSA VERDE:
2 tbsp fresh lemon juice
1/2 tsp finely grated fresh lemon zest
2 tsp drained capers, chopped
1/4 tsp minced garlic
Salt and pepper to taste
1/4 cup plus 1 tbsp extra-virgin olive oil, divided use
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh flat-leaf parsley
TO SERVE:
lemon wedges
sprigs of parsley

TO MAKE THE SALSA VERDE: 
Whisk together lemon juice, zest, capers, garlic, salt and pepper. Add 1/4 cup oil in a slow stream, whisking constantly until emulsified. Whisk in cilantro and parsley; set aside.

TO PREPARE THE HALIBUT:
Pat halibut dry and season with salt and pepper. 

Heat remaining tablespoon oil in a non-stick skillet over moderate heat until hot but not smoking, then cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total.

TO SERVE:
Serve halibut topped with salsa verde. Garnish with lemon wedges and sprigs of parsley.

*Use fresh, rather than frozen, fish.


CHEESY ENCHILADAS FOR TWO

~Submitted by Maggie, TX

Siesta time! You can make up these enchiladas ahead of time and take a siesta before dinner! Cover and refrigerate the assembled enchiladas up to 24 hours.

1/2 cup small curd creamed cottage cheese 
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces) 
1 small tomato, chopped (1/2 cup) 
2 medium green onion, sliced (2 tablespoons) 
1 teaspoon chili powder 
1/4 teaspoon salt 
1 small garlic clove, finely chopped 
4 corn tortillas (6 inches in diameter) 
1/4 cup jarred Old El Paso® taco sauce

1 . Heat oven to 375?F. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. 

2 . Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese. 

3 . Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

1 Serving: Calories 345 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 10 g); Cholesterol 50 mg; Sodium 1000 mg; Total Carbohydrate 31 g (Dietary Fiber 4 g); Protein 21 g
% Daily Value: Vitamin A 26 %; Vitamin C 12 %; Calcium 44 %; Iron 10 %
Exchanges: 2 Starch; 2 Medium-Fat Meat; 1 Fat

Source: Betty Crocker

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APPLEBEE'S SANTA FE STUFFED CHICKEN

I got this copy-cat recipe from a former reader. It is very good.

8 skinless, boneless chicken breasts
1 (8 ounce or larger) package Monterey jack cheese, divided use
1/2 cup butter, melted
1 cup Italian seasoned bread crumbs
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 small red bell pepper
1 small green bell pepper

Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.

Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).

Bake in a preheated 400F oven for 25 to 30 minutes or until chicken is done.

Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add more milk as needed to thin out the cheese sauce.

Dice bell peppers. Set aside for garnish.

When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.


CAMPBELL'S CREAMY PASTA PRIMAVERA

1 (10 3/4) Oz Can Campbell's Cream of Chicken (or 98% Fat Free Cream of Chicken Soup)
1/2 cup water
3 tbsp. grated parmesan cheese
1 tbsp. lemon juice
1/2 tsp. dried basil leaves, crushed
1/8 tsp. garlic powder (or 1 clove garlic, minced)
1/8 tsp. pepper
1 (16 oz) bag frozen vegetable combination (broccoli, cauliflower, carrots)
4 cups hot cooked spaghetti

Mix soup (undiluted), water, cheese, lemon juice, basil, garlic, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender.

Toss with spaghetti.

Servings: 4
Source: Campbell's Soup


ITALIAN SALAD DRESSING MIX

Yield: About 2/3 cup

1 1/2 tablespoons dried oregano 
1 1/2 tablespoons dried basil 
1 1/2 tablespoons garlic salt 
1 1/2 tablespoons onion powder 
1 1/2 tablespoons salt 
3/4 tablespoon paprika 
3/4 tablespoon dried dill weed 
3/4 tablespoon dried rosemary 
1/2 teaspoon freshly ground black pepper 
Dash cayenne pepper 

Combine all herbs and spices thoroughly.

To make Italian salad dressing, combine 1 1/2 tablespoons herb mix with 1/4 cup vinegar, 2 1/2 tablespoons water, and 3/4 cup oil in a dressing bottle or a jar with tight-fitting lid. Shake well. let stand for at least 1 hour to blend flavors. For added flavor, try using your favorite herbal vinegar or flavored oil.

To make marinade, combine 1 1/2 tablespoons herb mix with 1/2 cup red wine, 2 teaspoons thyme, 1/2 pound sliced fresh mushrooms, and 1 large onion, sliced. Great on steak. 

Source: Herb Mixtures and Spicy Blends by Deborah L. Balmuth (Editor)



PECAN PIE CAKE

Preparation time: 35 minutes

3 cups finely chopped pecans, toasted and divided
1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
3/4 cup dark corn syrup
1 recipe Pecan Pie Filling (recipe follows)
1 recipe Pastry Garnish (optional, recipe follows)

Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.

Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla.

Add flour and baking soda to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in remaining 1 cup finely chopped pecans.

Beat egg whites at medium speed until stiff peaks form; fold one-third of egg whites into batter. Fold in remaining egg whites. (Do not over-mix.) Pour batter into prepared pans.

Bake at 350° for 25 minutes or until done. Cool in pans on wire racks 10 minutes. Invert layers onto wax paper-lined wire racks. Brush tops and sides of layers with corn syrup, and cool completely.

Spread half of Pecan Pie Filling on 1 layer, pecan side up. Place second layer, pecan side up, on filling; spread with remaining filling. Top with remaining layer, pecan side up.

Arrange Pastry Garnish on and around cake, if desired.

Yield: 1 (3-layer) cake

Pecan Pie Filling 

1/2 cup firmly packed dark brown sugar 
3/4 cup dark corn syrup 
1/3 cup cornstarch 
4 egg yolks 
1 1/2 cups half-and-half 
1/8 teaspoon salt 
3 tablespoons butter or margarine 
1 teaspoon vanilla extract 

Whisk together first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring mixture to a boil over medium heat, whisking constantly; boil 1 minute or until thickened. Remove from heat; whisk in butter and vanilla extract. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill 4 hours.

Note: To chill filling quickly, pour filling into a bowl. Place bowl in a larger bowl filled with ice. Whisk constantly until cool (about 15 minutes). 

Yield: about 3 cups 

Pastry Garnish

1 (15-ounce) package refrigerated piecrusts 
1 large egg 
1 tablespoon water 
24 pecan halves 

Unfold piecrusts, and press out fold lines. Cut 8 to 10 leaves from each piecrust with a 3-inch leaf-shaped cutter, and mark leaf veins using tip of a knife. Reserve pastry trimmings. Whisk together egg and 1 tablespoon water, and brush on pastry leaves.

Crumple 10 to 12 small aluminum foil pieces into 1/2-inch balls. Coat with vegetable cooking spray, and place on a lightly greased baking sheet. Drape a pastry leaf over each ball; place remaining pastry leaves on baking sheet.

Bake at 425° for 6 to 8 minutes or until golden. Cool on a wire rack 10 minutes. Gently remove foil from leaves.

Pinch 12 pea-size pieces from pastry trimmings. Place between pecan halves, forming sandwiches. Cut remaining pastry into 2-inch pieces; wrap around pecan sandwiches, leaving jagged edges to resemble half-shelled pecans. Brush with egg mixture. Place on baking sheet.

Bake at 350° for 10 minutes or until golden. Cool on wire rack.

Yield: 16 to 20 pastry leaves; 12 pecan pastries 

Source: Southern Living, October 1998


BACON APPETIZER CRESCENTS

This recipe is from the Fall 2006 Kraft Food and Family Magazine.

1 pkg (8 oz) Philadelphia Cream Cheese, softened
8 slices bacon, crisply cooked, crumbled
1/3 cup Kraft 100% Grated Parmesan Cheese
? cup finely chopped onion
2 Tbsp chopped fresh parsley
1 Tbsp milk
2 cans (8 oz each) refrigerated crescent dinner rolls

Preheat oven to 375F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.

Separate each can of dough into 4 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tbsp of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.

Bake 12 to 15 minutes or until golden brown. Serve warm.

Makes 8 dozen or 24 servings, 4 crescents each.

Variation: Sprinkle lightly with poppy seeds before baking.

Note from Maggie: For busy folks I have a few shortcuts. Try the “real” bacon bits instead of frying up slices and use a grater to finely mince the onion. Chopped pepperoni can replace bacon in this one, too.

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