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Good afternoon and welcome to your Wednesday edition of A to Z Recipes
Newsletter. I had some intermittent cable problems over the past 3 days. That is until last night when we lost all reception. I won't complain as the high-speed connection I have hasn't given me recent problems. It means today's newsletter is late but hopefully late is better than nothing!
Our Monthly Theme topic of Favorite Side Dish Recipes will end on Saturday. I'd love to hear from you
with a recipe or two. Please visit the Monthly Theme section to read about how you can share recipes (and other items for posting), as well as the required email address link. Thanks in advance. Oh! I'll be announcing the next
Monthly Theme topic in Sunday's issue. Many of you will want to join in that one because the topic is perfect for this time of year.
Alrighty now... we have a tasty assortment of recipes in today's issue. I have earmarked quite a few here as "keepers", which I intend to make for my family. My thanks go out to the following for their help:
Treva, Eastern TN
Lisa, Belmont, NC
Vicki, Sarasota, FL
Jean, Syracuse, NY
Beverley, Montreal, Canada
Chris, NM
Kat, Spain
Marilyn, Canton, OH
Johnny, LA
Larry Holmes, Ontario, Canada
Brenda, AL
Leasa, IA
Bill Anatooskin, Burnaby, BC, Canada
Mary S., Nashville, TN
Ann, FL
If I can make it through both my teens' Saturday prom night, 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.
The tall chef's hat is called a "toque." During the 16th and 17th centuries, toques came in all shapes: berets, stocking caps, and even pointed hats with tassels. During the 18th century the tall hat came into use to show order of importance among the kitchen staff.
One of the greatest chefs is Auguste Escoffier (1846-1935). He started working in his uncle's restaurant at age 14 and went on to work in the world most famous hotels.
Recognized as the "king of chefs and the chef of kings." During a visit to Paris, William II of Germany is said to have remarked to him: "I am the emperor of Germany, but you are the emperor of chefs."
Escoffier's most famous recipe was Peach Melba, created for Australian opera star Nellie Melba (1861-1931) when she was staying at the Savoy in 1893. Dame Melba also liked her toast made in the way that today bears her name: Melba toast.
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!
While many folks focus on the main course such as meat, poultry, seafood,
etc., sometimes it is side dishes that make or break the meal. At our house,
since my daughter is not a big meat eater, she exists for the sides alone. What
we're looking for are recipes for dishes that you serve along with your
main course. This could be a huge issue since it can include potatoes, any sort
of vegetable, as well as legumes and grain sides. We are rice lovers and there
are so many great ways to dress up rice, as well as green beans, corn, and other
side-dish mainstays. Won't you join in the fun by sharing your own recipes for Favorite
Side Dish Recipes? Since we've shared many recipes, 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
Favorite Side Dish Recipes 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
Favorite Side Dish Recipes. We will collect them the remainder of this month and post them on the
second Sunday of April. 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.
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) 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.
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 !
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
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Please send your request using this link. Tell us some basic
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Here are our March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
6th Nora in Opelika, Alabama
8th Shirl W. in Mililani, Hawaii
9th Cindy in Jesup, Georgia
10th Gerryl Ann M. in Wadsworth, Ohio
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
12th Shirley I. in Washington State
12th Karen D. in Chicago, Illinois
13th Ron in Dartmouth, Nova Scotia
15th Linda M. in Columbia City, Indiana
17th Debbie L. in Erie, Pennsylvania
17th Frankie A. in Dierks, Arkansas
19th Lis S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
23rd Gloria C. in Notre Dame, New Brunswick, Canada
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
25th Teresa W. in Winder, Georgia
25th Sheryl B. in San Diego, California
28th Cathy on Staten Island, New York
29th Tammy in Altoona, PA
31st Gloria in Barrie, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered.
Tips about the south - If you are going to live or visit in the South you will need a set of these rules:
1. That farm boy you see at the gas station did more work before breakfast than you do all week at the gym.
2. It's called a "gravel road." No matter how slow you drive, you're going to get dust on your Navigator. Drive it or get out of the way.
3. The red dirt ... it's called clay. Red clay. If you like the color don't wash your car for a couple weeks - it'll be permanent.
4. We all started hunting and fishing when we were seven years old. Yeah, we saw Bambi. We got over it.
5. Go ahead and bring your $600 Orvis Fly Rod. Don't cry to us if a flathead breaks it off at the handle. We have a name for those little 13-inch trout you fish for ... bait.
6. Pull your pants up. You look like an idiot.
7. If that cell phone rings while a bunch of mallards are making their final approach, we will shoot it. You might want to ensure it's not up to your ear at the time.
8. No, there's no "Vegetarian Special" on the menu. Order steak. Order it rare. Or, you can order the Chef's Salad and pick off the two pounds of ham and turkey.
9. Tea ... yeah, we have tea. It comes in a glass over ice and is sweet. You want it hot...sit it in the sun. You want it unsweetened .. add a lot of water.
10. You bring Coke into my house, it better be brown, wet, and served over ice.
11. So you have a sixty thousand-dollar car. We're real impressed. We have a quarter of a million-dollar combine that we only use two weeks a year.
12. Let's get this straight. We have one stoplight in town. We stop when it's red. We may even stop when it's yellow.
13. We eat dinner together with our families. We pray before we eat (yeah, even breakfast). We go to church on Wednesdays and Sundays and we go to high school football games on Friday nights. We still address our seniors with "yes, sir" and "yes, ma'am," and we sometimes still take Sunday drives around town to see friends and neighbors.
14. We don't do "hurry up" well.
15. Greens ... yeah, we have greens, but you don't putt on them. You boil them with salty fatback, bacon or a ham hock.
16. Yeah, we eat catfish, bass, bream (pronounced brim) and carp. You really want sushi and caviar? It's available at the bait shop.
17. They are pigs. That's what they smell like. Get over it. Don't like it? Interstate 35 goes two ways ... Interstate 40 goes the other two. Pick one.
18. Grits are corn. You put butter, salt, and maybe even some pepper on them. If you want to put milk and sugar on them, then you want Cream of Wheat ... go to Kansas. That would be I-35 north.
19. The "Opener" refers to the first day of deer season or dove season. Both are holidays. You can get pancakes, cane syrup, sausage before daylight at the church on either day.
20. So every person in every pickup waves? Yeah, it's called being friendly. Understand the concept?
21. Yeah, we have golf courses. Don't hit in the water hazards. It spooks the fish and bothers the gators ... and if you hit it in the rough, we have these things called diamondbacks, and they're not baseball players.
22. That Highway Patrol Officer that just pulled you over for driving like an idiot ... his name is "Sir," no matter how young he is
23. We have lots of pine trees. They have sap. It drips from them. You park your Navigator under them, and they'll leave a logo on your hood.
24. You burn an American flag in our state, you get beat up. No questions. The liberal contingent of our state legislature, all four of them, enacted a measure to stop this. There is now a $2.50 fine for beating up the flag burner.
25. No, we don't care how you do things up North. If it is so great up there, why not visit a Northern state or stay there? And no, down here, we don't have an accent, you do!
26. We have a lot more guns than we do television sets, and we LOVE TV! If you don't like guns, remember the Interstate system works BOTH ways!
27. There are 3 major spectator sports in the south: Football, NASCAR, and stormy weather!
28. In the south we pull the car over when a funeral procession goes by, it's called showing respect. And even if you complain about it, we will still pull our cars over for your funeral, which may be sooner than you think.
29. Those briars you are complaining about scratching your $500 Gucci shoes aren't weeds, they are blackberry bushes They serve TWO functions, they produce blackberries for blackberry jam, and they test how tough your clothing is - we like them!
30. If you don't like any of this, I-35 North will get you where you belong. Oh! By the way, before you leave take a couple illegal im- migrants with you.
Bless your sweet little hearts. Bye now!! Ya hear??
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!
TENNESSEE
CARAMEL CAKE
~Submitted by Treva, Eastern TN
This cake won a Blue Ribbon at the Tennessee Valley Fair for many years.
by Mildred Payne of Knoxville TN
1 cup sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 eggs
2-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract
Caramel Frosting
pecan halves
powdered sugar
Combine sour cream and milk; set mixture aside. Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch round cake pans, bake at 350 degrees F. for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks.
Spread Caramel Frosting between layers and on top and sides of cake.
Garnish with pecan halves and sprinkle with powdered sugar.
Caramel Frosting
3 cups sugar
1 tbsp all-purpose flour
1 cup milk
3/4 cup butter or margarine
1 teaspoon vanilla extract
Sprinkle 1/3 cup sugar in a shallow, heavy 3-1/2 quart Dutch oven; place over medium heat. Cook, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown. Remove from
heat. Combine remaining 2-1/2 cups sugar and flour in a large saucepan, stirring well; add milk and bring to a boil, stirring constantly.
Gradually pour one-fourth of hot mixture into caramelized sugar, stirring constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).
Return to heat. Cover and cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer registers 238?. Add butter, stirring to blend. Remove from heat and cool, without stirring until temperature drops to 110? (about 1 hr.).
Add vanilla and beat mixture with a wooden spoon or at medium speed of an electric mixer until frosting reaches spreading consistency.
Tip: If frosting becomes too hard before spreading on cake, add a little warm water.
Click if you have a submission for the Regional Recipes
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Mix 2 pks of pizza crust mix according to directions, set aside.
Brown and drain 2 lbs of hamburger, onions optional.
Mix in 2 pks of taco seasoning and simmer 10 min.
Spray pan with pam if needed.
Roll out crust onto large cookie sheet or jelly roll pan.
Spread hamburger mixture down the center of crust lengthwise.
Top with cheese. Fold two side edges over hamburger mixture to make a log. Bake at 350 for 15min.
Serve warm out of the oven. Cut desired size and top with tomatoes, lettuce and sour cream.
CHICKEN SCARPARIELLO
~Submitted by Jean, Syracuse, NY
Scarpariello means "shoemaker-style", and it is thought it's name might have originated as the chicken bones protrude from your mouth as you eat them much like a shoemaker might hold tacks in his mouth as he works. Another southern Italian origin to the name comes about from the fact that even the family of a poor shoemaker in southern Italy could afford to make this dish, while another version is that all of the ingredients in this dish can be easily "cobbled" together. Whatever the source of it's name might be, the dish is delicious.
Some versions of this dish add sausages and vinegar in place of the lemon I have used in my version, although all of the recipes I have come across use cut up chicken pieces. Cut the chicken breast into 2 or three pieces to ensure all of the chicken pieces cook evenly. You can remove the skin as well if you prefer. I like to serve simple side dishes to accompany this dish such as mashed potatoes or polenta, and a nice crisp green vegetable.
1 (2 1/2 to 3 Pound) Chicken Cut Into Pieces
1 Cup All-Purpose Flour
Salt & Pepper
1 Teaspoon Oregano
4 Tablespoons Olive Oil
3 Cloves Garlic, Peeled & Sliced
1/2 Cup Chopped Onions
1 Sprig Fresh Rosemary
1 Cup Chicken Broth
1/2 Cup White Wine
Juice From 1 Lemon
3 Tablespoons Unsalted, Softened Butter
1 Tablespoon Flour
1/4 Cup Chopped, Fresh Parsley
Preheat the oven to 400 degrees F. Mix together the flour and oregano, and season with salt and pepper. Rinse and dry the chicken pieces, and then dredge them lightly in the
seasoned flour mixture. In a heavy, ovenproof skillet, large enough to hold all of the chicken pieces, heat the olive oil, and then brown the chicken well on all sides over medium heat. Be careful not to burn the oil by using too hot of heat. Once all of the pieces are well browned, remove them to a plate. Pour out the left over oil in the pan, leaving just a tablespoon or two with the browned bits at the bottom. Add the onion and cook until soft, and then add the
garlic. As soon as the garlic begins to sizzle, add the wine, and stir the browned bits at the bottom while you reduce the wine by half over medium high heat. Add the chicken broth and bring to a boil. Break up the rosemary into pieces, and add it to the sauce. Return the chicken pieces to the skillet, and spoon the sauce over top. Bake the chicken until done, about 20 minutes.
Remove the chicken to a warmed platter, and bring the remaining sauce to a boil. Add the lemon juice and season with salt and pepper. Mix the tablespoon of flour with 1 tablespoon of softened butter. Add the remaining butter to the sauce in the skillet, and mix well. Remove the rosemary pieces from the sauce. If the sauce is thin, stir in a little of the flour and butter mixture,
whisking continuously to prevent lumps. Once the sauce has thickened, add the chopped parsley, and pour the sauce over the chicken on the platter. Serve immediately.
Serves 4
BEER BREAD ON THE LIGHT SIDE
~Submitted by Beverley, Montreal, Canada
This is a LIGHTER BEER BREAD that is not only good sliced into a slab with a meal but also cut up into cubes to go with spinach dip and other favourites.
(TIP: try adding 1/2 cup chopped jalapenos and/or 1/2 cup shredded Cheddar cheese for a neat variation).
INGREDIENTS:
3 cups self-rising flour
2 Tbsp sugar
1 can lite beer, room temperature
1 egg, beaten with 1 Tbsp water
DIRECTIONS:
Mix flour, sugar, and beer. Pour mixture into a nonstick bread pan which has been coated with nonstick spray. Let sit 15 minutes to rise. Brush top with egg/water mixture.
3 lbs. small, unpeeled sweet potatoes
1/2 Cup. golden raisins
1 Tbsp. light brown sugar
1/4 tsp. ground cinnamon
1 (8 oz.) can crushed pineapple in own juice, drained
1 tsp. vanilla extract
2 Tbsp. chopped pecans
1 Cup. miniature marshmallows
Preheat oven to 400 degrees F. Place potatoes on a baking sheet. Cook for 1 hour or until tender. Let cool 15 minutes. Cut thin slice off top of each; carefully scoop pulp into a bowl, leaving shells intact. Mash pulp; stir in raisins, brown sugar, cinnamon, pineapple, and vanilla.
Spoon into shells, sprinkle with pecans and marshmallows.
Bake at 350 degrees F. for 15 or until thoroughly heated.
ROULADEN
(German Stuffed Beef Rolls)
~Submitted by Chris, NM
2 1/2 lbs. top round or sirloin, sliced 1/4" x 4" x 8" and trimmed of all fat OR Rouladen/breakfast steaks
4 - 6 tsp. Grey Poupon mustard or German style hot mustard
1/4 c. finely sliced, then coarsely chopped onions
5 - 7 slices thick bacon, fried
6 - 7 (approx. 1/4 lb.) slices Black Forest smoked ham, deli cut
6 - 7 slices gouda, edam, Swiss or provolone cheese
3 - 4 dill pickles, sliced in 1/2 lengthwise
Broth
2 c. water OR 1 c. water & 1 c. red wine
1 can beef broth
1 c. chopped celery, optional
1/4 c. finely chopped green onions
1/2 to 3/4 c. sherry
Roux
1 tbl. butter
2 tbl. flour
Fry bacon in large fry pan. Remove and reserve. Place steak so the longest part of steak will actually be the width. Spread mustard and onions on the meat, and then place a slice of ham, cheese, bacon & pickle slice on top. Fold over the ends and roll meat away from you till you have rolled the meat all the way, jelly roll fashion. Tie with string or use toothpicks to hold the steak closed while cooking.
Heat the bacon drippings and then add the rouladen rolls, browning on all sides. Remove rouladen rolls and set aside. Pour off some of the bacon drippings and then add to what is left all the ingredients listed above under Broth. Stir and cook till well mixed. Add back the rouladen rolls and simmer for about 45 minutes. Remove rouladen rolls and set aside. Make a roux, frying flour and butter till light brown. Add roux to broth. Stir and cook several minutes to thicken. Add rouladen rolls back and heat through and then serve.
Fried Red Cabbage
This goes well with Rouladen!
1//2 head red cabbage, sliced fine
1 clove garlic, crushed
1 granny smith apple, sliced finely
1 bay leaf
2 - 3 tbl. olive oil
1 - 2 tbl. red wine vinegar
Stir-fry all ingredients except the vinegar till cabbage is soft. Add the vinegar. Heat through. You may serve this hot or cold.
TUNA BURGERS WITH PINEAPPLE MUSTARD GLAZE AND GREEN CHILE-PICKLE RELISH
2 pounds fresh tuna steaks, finely chopped
2 tablespoons Dijon mustard
2 teaspoons chipotle pepper puree
1 tablespoon honey
2 tablespoons canola oil
2 green onions, thinly sliced
Salt and freshly ground pepper
8 rolls
Watercress
Green Chile-Pickle Relish, recipe follows
Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until it is reduced to about half, approximately thirty minutes. Whisk in 2 tablespoons mustard, remove from the heat, and add the limejuice and white pepper. Let cool.
Combine the tuna, 2 tablespoons Dijon, chipotle pepper puree, honey, oil, and green onions in a large bowl, and season with salt and pepper. Shape the ground tuna firmly into 8 round uniform patties about 1 1/2-inches thick. Refrigerate for 30 minutes; the burgers must be very cold to hold their shape when cooking. Grill burgers for 3 minutes on each side for medium doneness, basting often with the glaze. Serve the burgers on buns with the watercress and the Green Chile-Pickle Relish.
Green-Chile Pickle Relish:
3 poblano chiles, grilled, peeled, seeded and finely diced
3 dill pickles, finely diced
1/4 cup finely chopped red onion
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons finely chopped cilantro leaves
3 tablespoons olive oil
Salt and freshly ground pepper
Combine all ingredients in a medium bowl and season, to taste, with salt and pepper. Let sit at room temperature for 30 minutes before serving so that the flavours infuse together.
1 tsp plus 1/2 cup butter (no substitutes)
2 cups sugar
3/4 cup sour cream
1 pkg (10-12 oz) vanilla or white chocolate chips
1 jar (7 oz) marshmallow cr?me or fluff
1 tsp vanilla
3 cups chopped walnuts
1 cup dried cranberries, coarsely chopped
Line pan (whatever size you want with foil and grease foil with butter; set aside. In heavy saucepan, bring sugar, sour cream and remaining butter to boil over medium heat. Cook and stir until candy thermometer reads 234 (Soft ball stage), about 15 minutes.
Remove from heat. Add chips, marshmallow and vanilla and stir till smooth. Fold in walnuts and cranberries. Pour into prepared pan. When cool, lift fudge out of pan and remove foil. Cut into squares.
Yield 3 pounds.
STUFFED TOMATOES
~Submitted by Treva, Eastern TN
4 beefsteak tomatoes
3/4 cup breadcrumbs
1/4 cup grated Parmesan or Romano cheese
4 garlic cloves, minced
4 tablespoons chopped parsley
Extra virgin olive oil as needed
Salt and pepper to taste
Preheat the oven to 375. Cut the tomatoes horizontally near the top to create an opening. With a teaspoon, scoop out the seeds. Salt the inside of the tomatoes liberally and turn them upside down on paper towels for 15 minutes or so to drain. Mix all of the stuffing ingredients except the olive oil. Once the dry ingredients are combined add the olive oil until the bread crumb mixture is thoroughly moistened. Fill the tomatoes and place them in an oiled baking dish. Drizzle additional oil on the tops of the tomatoes. Bake for 5-10 minutes or until the filling is golden.
BUTTERED RUM COOKIES
~Submitted by Johnny, LA
Makes approximately 32 2-inch sandwiches
Ingredients:
Cookie Base:
1/2 cup powdered sugar
1/3 cup blanched sliced almonds
1 cup unsalted butter
1/2 teaspoon pure almond extract
2 tablespoons light rum
1 2/3 cups flour
1/4 teaspoon salt
Butter Rum Cream Filling:
3 tablespoons unsalted butter
1 cup powdered sugar
3/4 teaspoon light rum
2 teaspoons heavy cream
Preparation:
Cookie Base:
Soften the butter. Grate the almonds finely. In a medium bowl, whisk together the flour, grated nuts and salt. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the almond extract and rum until well blended. Scrape the sides of the bowl. On low speed, beat in the flour mixture until incorporated. Scrape the dough into a bowl and refrigerate it for at least 2 hours or overnight.
Working with a small amount of the dough at a time, briefly knead it until it is malleable but still well chilled, and roll it on the floured cloth to a 1/8-inch thickness. Cut out the cookies, using a small metal spatula to transfer them to the cookie sheets, 1 inch apart. Re-roll the scraps, chilling the dough as necessary.
For a decorative effect, if desired, use the pastry tube to cut out 1/2-inch holes in the center of half the cookies. These cookies with holes in the center will serve as the top portions of the sandwich cookies.
Bake for 8 to 10 minutes in a 375 degree oven, or until just beginning to become golden. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
Butter Rum Cream Filling:
Soften the butter. In a mixing bowl, with the mixer at low speed, cream the butter and sugar until well mixed. Still at low speed, beat in the rum and heavy cream.
To fill the cookies, use a small metal spatula to spread a rounded 1/2 measuring teaspoon of the butter cream on the underside of 1 of the whole cookie bottoms. Place a second cookie (if desired, one with a hole in it), bottom side against the butter cream and press the 2 cookies together.
2 cups milk
2 cans apricot nectar
1 can frozen orange juice
concentrate, thawed
4 orange slices
In electric blender combine milk, apricot nectar and orange concentrate; blend until whipped and frothy.
Pour into four, 10-ounce glasses with ice.
Garnish each with orange slice.
Optional: Add 1 ounce rum or tequila to each 8-ounce serving.
CHOCOLATE DELIGHT
~Submitted by Brenda, AL
Hi Maggie and all a2zers. Brenda from Alabama here. This recipe is so creamy and chocolately! And easy to make.
1 stick butter, softened
1 cup flour
1/2 cup chopped nuts (I use pecans)
Mix all together and press into 9x13 baking dish. Bake 15 minutes at 350° Cool. Set aside.
Top
8 oz cream cheese, softened
1 cup cool whip
1 cup powdered sugar
Mix all well and spread on crust.
Mix 1 pkg chocolate instant pudding mix following pkg directions. Pour over top.
Spread cool whip on top (as much as you like).
Can grate chocolate over top and a few nuts to make it pretty.
MULTI-GRAIN BREAD
~Submitted by Treva, Eastern TN
1 package active dry yeast
1/2 cup warm water
1 egg
1/2 cup sour cream
1/4 cup honey
2 Tbsp. oil
1 tsp. salt
2 & 2/3 cups white bread flour
1/2 cup whole wheat graham flour
1/4 cup wheat germ
1/4 cup rye flour
1/4 cup cracked wheat
1 Tbsp. anise, caraway or fennel seed
In small bowl, sprinkle yeast in warm water, stirring to dissolve. In a large mixing bowl, lightly beat the egg, stir in sour cream, honey, oil and salt. Add dissolved yeast and 1 & 1/2 cup white bread flour, beating with a wooden spoon until combined. Stir in whole wheat flour, wheat germ, rye flour and cracked wheat.
Stir in enough remaining white bread flour to make a soft dough. Dough will be sticky. Add just enough to be able to knead. Knead 10 minutes, until smooth and elastic. Place in a greased bowl and cover.
Let rise until doubled. Punch down, knead a few times and make into a loaf. Let rise until doubled. Bake 30-35 minutes at 375 degrees F, until slightly browned. Remove from pan and place on cooling rack. Butter top and sides. Cover with towel. Serve.
Makes one loaf.
ROSEMARY AND BLUE CHEESE POTATOES
~Submitted by Leasa, IA
6 servings
1 1/2 lbs red potatoes, cut in 1/2 inch cubes
2 T butter
2 T crumbled blue cheese
1 t minced fresh rosemary
2 T minced fresh parsley
1 dash salt, pepper and cayenne
Cook the potatoes 10 minutes in a pot of rapidly boiled salted water. Drain and set aside.
Melt the butter, add the blue cheese and rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet.
Bake in a preheated 375° oven for 20-25 minutes. Remove from oven and sprinkle with parsley, salt, pepper and cayenne. Mix well.
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg, freshly
grated
1/4 tsp. salt
1 large egg, beaten
3/4 cup canola oil
1/4 cup molasses
1 cup brown sugar, packed
1/3 cup granulated sugar
Arrange oven racks in top and bottom thirds of oven. Preheat oven to 350 F.
Lightly spray 2 baking sheets with oil.
In a medium bowl, using a fork, stir flour with baking soda, cinnamon, ginger, nutmeg and salt.
In a large bowl, beat egg with a fork. Then whisk in oil and molasses.
Using a wooden spoon, mix in brown sugar until evenly mixed.
Gradually stir in flour mixture until well mixed.
Place granulated sugar in a small bowl.
Pinch off a tablespoon of dough and roll into a ball.
Roll ball in the granulated sugar until evenly coated. Place on prepared baking sheets at least 2" apart.
Bake on 2 racks in preheated 350 F oven for 4 minutes, then switch position of racks and continue to bake for another 4 minutes or until cookies begin to crack and set around the edges.
Remove baking sheets onto wire racks and let cool.
Store cookies in an airtight container.
HAM SPIRALS
~Submitted by Mary S., Nashville, TN
1 3-ounce package cream cheese -- softened
1/4 cup finely chopped dried tart cherries
3 tablespoons finely chopped pecans
2 tablespoons mayonnaise
1/2 teaspoon honey mustard or spicy brown mustard
4 thin slices cooked ham
In a small bowl, combine cream cheese, dried cherries, pecans, mayonnaise and mustard; mix well.
Spread cherry mixture evenly on ham slices. Roll up jelly-roll style; fasten with wooden picks. Let chill several hours. Remove wooden picks. Slice each ham roll crosswise into 1/4-inch slices; serve on crackers.
Serving size: 2 pieces
Makes about 40 (1/4 inch pieces)
SKILLET HARVEST VEGETABLES
~Submitted by Treva, Eastern TN
2 Tbsp. margarine or butter
3 cups peeled butternut squash, cut in 1 inch cubes
1 lb. tiny new potatoes, quartered
2 cups Brussels sprouts, trimmed
1/2 cup chicken broth
1/2 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. brown sugar
2 Tbsp. snipped fresh parsley
Melt margarine or butter in a 12 inch skillet over medium heat. Add squash, new potatoes, and Brussels sprouts. Cook, uncovered, for 5-7 minutes or until lightly browned, stirring occasionally.
Carefully add broth to skillet; add thyme, salt, and pepper. Cook, covered, over low heat 5 minutes or until just tender. Sprinkle with brown sugar. Cook, uncovered, 2-3 minutes more, until sugar is dissolved; stir occasionally. Sprinkle with parsley before serving.
Serves 6-8.
CHICKEN OR TURKEY POT PIE
~Submitted by Jean, Syracuse, NY
Everyone loves this traditional dish and with leftovers, it's easier than you think. Build it in a traditional pastry crust, put it in a casserole dish and top it with leftover stuffing, or make a biscuit-topped pot pie. This is comfort food at its best.
For this casserole recipe, you will need leftover chicken or turkey meat, leftover or frozen mixed vegetables, and gravy. You will also need pie pastry, stuffing, or biscuit dough (refrigerated or homemade).
1. If you are making a pastry pot pie, line a baking dish or deep-dish pie pan with unbaked pastry. You will need additional pastry dough to cover the top of the casserole.
2. Cut chicken or turkey meat into chunks. Mix the chicken or turkey, vegetables, and gravy in a bowl. Pour the mixture into the baking dish or pie shell.
3. If you are making a pastry pot pie, cover the dish with pie pastry as you would for a double-crust fruit pie. Crimp the edges together with the tines of a fork. Put slits in the top crust to allow for steam to escape. Bake at 400 degrees for 20 minutes or until the crust begins to brown.
4. If you are making a stuffing topped pot pie, cover the top of the pie with stuffing. Bake at 375 degrees for 30 minutes or until bubbly.
5. If you are making a biscuit-topped pie, roll the dough out to ?-inch thick. With a cookie cutter, bottle lid, or glass, cut out 1 1/2 to 2-inch circles. Place them on top of the casserole with the edges butted together. Bake at 400 degrees for 20 minutes or until the biscuits are golden.
Note: If you use boneless chicken breast meat, this is a healthy, low fat recipe.
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Heart Healthy
ROASTED RED PEPPER STUFFED CHICKEN BREASTS
~Submitted by Ann, FL
This recipe serves: 4
Preparation time : 10 minutes
Cooking time : 15 minutes
Ingredients
4 large slices of roasted red bell pepper, from a jar
1 shallot, diced
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
1/4 cup white balsamic vinegar
3/4 cup chicken stock
Cooking Instructions
1. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1 slice of red pepper and 1 teaspoon of diced shallot in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
2. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
3. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
4. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
5. Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.
Nutrition Facts
Serving Size: 1 chicken breast
Amount Per Serving:
Calories 241
Protein 34 g
Total Carbohydrate 5 g
Dietary Fiber 0 g
Soluble Fiber 0 g
Insoluble Fiber 0 g
Sugar 4 g
Total Fat 8 g
Saturated Fat 2 g
Monounsaturated Fat 5 g
2 large tomatoes
10 sun-dried tomato halves, minced
1 1/2 teaspoon egg replacer
2 tablespoons water
1/4 cup soy milk
2 tablespoons oil
2 tablespoons concentrated fruit sweetener
1/4 teaspoon sea salt
2 tablespoons minced fresh basil
1 cup barley flour
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tablespoons baking powder
1/4 cup corn meal
Preheat oven to 350 degrees F.
Oil and flour muffin cups.
Extract juice from tomatoes and reserve 1 cup juice and 1/4 cup pulp. Combine tomato juice and pulp and sun-dried tomatoes in a mixing bowl. Set aside for at least 15 minutes.
Mix egg replacer with water. Add egg replacer, soy milk, oil, fruit sweetener, salt and basil to tomato mixture. Beat with a whisk until well blended. Set aside.
Sift together flours and baking powder. Mix in cornmeal. Add dry mixture to tomato mixture and stir until just blended. Do not over mix.
Spoon batter into muffin tins and bake until a toothpick inserted in center of muffin comes out clean, about 15 to 20 minutes.
Let muffins cool for 10 minutes before removing them from tins. Serve warm or at room temperature.
Shrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Precooked shrimp help get them on your table in a hurry.
Makes 8 servings
Active Minutes: 20
Total: 45 minutes
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
1 cup frozen corn, thawed
2 cans (4-ounce each) chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 (15-ounce) can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2-cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the enchiladas until they begin to bubble on the sides, about 20 minutes.
Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more.
Top with cilantro and serve with lime wedges.
To Make Ahead: Prepare through Step 2, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
Per Serving: 320 calories; 9 g fat (4 g sat, 1 g mono); 136 mg cholesterol; 37 g carbohydrate; 26 g protein; 7 g fiber; 538 mg sodium.
Nutrition Bonus: Fiber (28% daily value), Vitamin C (25% dv), Calcium (20% dv), Iron (20% dv).
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Diabetic Choices
BLACK BEAN & CORN SALAD
~Submitted by Larry Holmes, Ontario, Canada
Ran across these recipes in a brochure I picked up at the doctor's office. It was published by
canolainfo.org.
1 can (19 ounces) black bans, drained and rinsed
1 can (12 ounces) corn kernels, drained and rinsed
1 can mild jalapeno peppers
1/4 cup fresh chopped cilantro
1/4 cup canola oil
3 tablespoon lime juice
1 teaspoon cumin
salt and pepper to taste
1 or 2 cloves garlic
8 cherry tomatoes, halved
In a large bowl, combine black beans, corn, jalapeno peppers and cilantro. In a small bowl, whisk together canola oil, lime juice, cumin, salt, pepper and garlic; pour over bean mixture, tossing to coat. Fold in tomatoes, just before serving.
Combine and beat 1 minute at medium speed:
1/2 cup. soft butter
1 egg
1/2 cup. Sugar Twin (white)
1/4 cup. non-fat dry milk
1/2 cup water
1 tsp. vanilla
Add and blend 2 minutes at low speed:
1 1/3 cup sifted flour
1/2 tsp. baking soda
Fold in 1 (2 ounce) diabetic milk chocolate bar cut into 1/4 inch pieces. Drop from teaspoon onto un greased cookie sheet. Bake 20 to 25 minutes or until golden brown.
CHOCOLATE MERINGUE COOKIES
~Submitted by Maggie, TX
2 Egg whites
3 Pkt. Sweet and Low
1 Tsp. vanilla
1/4 Cup Alba chocolate dry skim milk
Beat whites stiff gradually adding sweetener and vanilla. Carefully fold in (dry) milk. Drop by teaspoonful onto nonstick baking sheet. Bake 275° for 25 minutes or crisp.
Yield: 30 Cookies
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Directions
Between 2 slices of whole-grain bread, layer 2 slices part-skim mozzarella, 2 to 3 tomato slices, 3 chopped olives, and basil.
Serves 1.
Per sandwich:
234 calories, 10g fat, 698mg sodium, 23g carbohydrates, 4g fiber, 15g protein
BABY SPINACH AND RED CABBAGE SALAD WITH BACON VINAIGRETTE
~Submitted by Jean, Syracuse, NY
FOR THE VINAIGRETTE:
1 clove garlic clove, minced
1/8 teaspoon salt
1/2 teaspoon coarse-grind mustard
1/2 teaspoon honey
4 1/2 teaspoons white wine vinegar
FOR THE SALAD:
7 1/2 teaspoons extra-virgin olive oil
1/4 cup pine nuts
4 slices Applewood smoked bacon, chopped
1 lb red cabbage, cut into 1/2-inch-thick slices
4 to 6 oz baby spinach, stems discarded
TO PREPARE THE VINAIGRETTE:
Mash the garlic and salt to a paste in a bowl. Whisk in the mustard, honey and vinegar. Add the olive oil in a stream, whisking until emulsified.
TO PREPARE THE SALAD:
Toast the pine nuts in a heavy large skillet over medium heat for 2 minutes or until golden brown, stirring frequently.
Add the bacon to the pine nuts. Cook for 2 minutes or until the bacon is brown and crisp.
Add the cabbage, tossing to combine. Cook, covered, for 8 to 10 minutes or until the cabbage is wilted and tender.
Reduce the heat to low. Add the spinach. Cook until the spinach begins to wilt, stirring gently.
TO SERVE:
Remove from the heat. Add the vinaigrette and toss to combine. Serve immediately.
2 servings
Source: unknown
CHICKEN MARSALA
~Submitted by Maggie, TX
2 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons all-purpose flour
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
Dash salt and pepper
2 tablespoons butter, divided
2-1/4 cups sliced fresh mushrooms
1 garlic clove, minced
1/2 cup Marsala wine or chicken broth
1-1/2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese
Flatten chicken to 1/2-in. thickness. In a resealable plastic bag, combine the flour, basil, salt and pepper. Add chicken, one piece at a time, and shake to coat.
In a large skillet over medium heat, cook chicken in 1 tablespoon butter for 4-5 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute mushrooms and garlic in remaining butter for 4-5 minutes or until tender. Add wine or broth and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third.
Return chicken to the pan. Sprinkle with Parmesan cheese. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through.
Yield: 2 servings.
1 chicken breast half with 1/4 cup sauce equals 417 calories, 16 g fat (9 g saturated fat), 113 mg cholesterol, 359 mg sodium, 17 g carbohydrate, 1 g fiber, 34 g protein.
Diabetic Exchanges: 4 lean meat, 2-1/2 fat, 1 starch.
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Publisher's Choice
PORK CHOP - GREEN BEAN CASSEROLE
6 rib or loin pork chops, 3/4" thick
2 (10 oz.) pkgs. frozen cut green beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. salt
Brown chops, season with salt and pepper. Mix together beans, soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 45 minutes or until meat is done.
I-HOP CORN CAKE PANCAKES
This is a recipe that my pal Kristen shared with me.
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2/3 cup granulated sugar
1 cup whole milk
3/4 cup buttermilk
1/3 cup butter, melted
nonstick cooking spray
On the Side:
butter
maple syrup
1. Preheat a large skillet or griddle to medium/low heat.
2. Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
3. In another medium bowl, blend eggs and sugar with an electric mixer on medium speed for 30 seconds. Add milk, buttermilk, and melted butter and mix well.
4. Mix the dry ingredients into the wet ingredients with your mixer until smooth. Let the batter sit for 10 minutes.
5. Spray a hot skillet or griddle with nonstick spray. Spoon 1/4 cup portions of the batter onto the griddle and cook for 2 to 3 minutes per side or until brown. Serve pancakes hot with butter and maple syrup on the side.
Makes 16 to 18 pancakes.
Tidbits:
You can freeze leftover pancakes in stacks of 2 or 3 in sandwich-size zip-top bags. When you're ready to reheat, simply take the frozen stack of pancakes out of the bag, put them on a plate, and then microwave for one minute on high, or until hot.
BACON-TOPPED MEATLOAF
Ingredients
2 pounds ground beef
1 cup Italian bread crumbs
1 envelope dried onion soup mix
1 8-oz. can tomato sauce
1 small onion, finely chopped
2 eggs
4 strips of bacon
Preparation
Preheat oven to 350F. Combine all ingredients except bacon in large bowl and mix well. Transfer mixture into 9x5 loaf pan. Place bacon strips over top of loaf. Bake 1 hour, 20 minutes. Let stand 15 minutes before slicing.
BOSTON CREAM PIE MINIS
This is a Kraft recipe and perfect when a large crowd comes over or for taking to a potluck dinner. I am seriously considering this for dessert when my kids and grands celebrate Easter together.
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 2 doz. or 24 servings, one cupcake each
PREHEAT oven to 350?F. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 tsp. of the chocolate mixture. Refrigerate at least 15 min. before serving. Store leftover cupcakes in refrigerator.
KRAFT KITCHENS TIPS
How to Cut Cupcakes in Half
Use a serrated knife to easily cut the cupcakes in half.
Jazz It Up
Serve frosted cupcakes in colorful paper muffin cups.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 190 Total fat 9g Saturated fat 3g Cholesterol 30mg Sodium 220mg Carbohydrate 25g Dietary fiber 1g Sugars 18g Protein 2g Vitamin A 0%DV Vitamin C 0%DV Calcium 4%DV Iron 4%DV
I found a recipe in a batch of old recipe cards from a secret pal gift I received
a couple of years ago. I modified it and this is the delicious recipe that resulted. I use low-sodium teriyaki sauce.
Ingredients:
3/4 cup teriyaki sauce
2 tbs. honey
1/4 cup white wine
4 skinless, boneless chicken breast halves
16 spears fresh asparagus
4 slices Swiss cheese
Directions:
In a small pan, heat the honey, teriyaki sauce and wine. When smooth, place in a large bowl (with cover).
Place chicken in the bowl, and coat with the marinade. Cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight).
Preheat oven to 375 degrees F (190 degrees C).
Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.
Meanwhile, place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.
Place 4 asparagus spears on each chicken breast, and top each breast with a slice of Swiss cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.
Serves 4.
CRAB AND CUCUMBER STUFFED TOMATOES
Ingredients
1 6.5-oz. can crab meat, drained
3 hard-cooked eggs, chopped
1 medium cucumber, thinly sliced and halved
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Dash of chili powder
1/6 cup mayonnaise
1/6 cup sour cream
4 large tomatoes, prepared for stuffing
Preparation
Slice off top of tomatoes and hollow out (remove pulp and seeds) for stuffing. Sprinkle lemon juice over crab meat. Add remaining ingredients and toss to coat. Spoon mixture into tomatoes. Garnish with olives or pickles.
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