A2ZRecipes.net

Good morning and welcome to your Monday edition of A to Z Recipes Newsletter. Yes, I missed doing the posting on Sunday. With both of my teens attending the prom, I was swamped with errands to run, kids to transport, etc. I thank you for your patience and understanding that sometimes honey-do's for family take precedence over postings.

Our Monthly Theme topic of Favorite Side Dish Recipes ended Saturday. A few more of you got yours in to me, just under the wire. All in all, it was a very good response, and the theme issue will be posted on Sunday. Please visit the Monthly Theme section to read all about the newest topic. Make sure to read the posting requirements found there, as well as the special link for your submissions. Using the special link is very important so please do. Thanks!

Although I am certainly biased in my opinion, I'd have say today's issue is just about perfect. With a lineup that includes some of the best recipes to be found anywhere, something to make you think, and a reason for you to chuckle... who could ask for more? Please join me in thanking the following for their help:

Treva, Eastern TN
Carol, Tupper Lake, NY
Luanne, FL
Leasa, IA
Robyn, Auckland, New Zealand
Brenda, AL
Jean, Syracuse, NY
Mary S., Nashville, TN
Johnny, LA
Lisa H., Belmont, NC
Kat, Spain
Larry Holmes, Ontario, Canada
Tena, MO
Chris, NM
Beverley, Montreal, Canada
Bill Anatooskin, Burnaby, BC, Canada

We'll see you here again on Sunday with the Monthly Theme issue, 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

Ten Things You Will Never Regret

Shared by Treva, Eastern TN

1. Showing kindness to an aged person.

2. Destroying a letter written in anger.

3. Offering an apology that will save a friendship.

4. Stopping a scandal that was ruining a reputation.

5. Helping a boy or girl find themselves.

6. Taking time to show consideration to parents, friends, brothers and sisters.

7. Refraining from gossip when others around you delight in it.

8. Refusing to do a thing which is wrong, although others do it.

9. Living according to your convictions.

10. Accepting the judgment of God on any question.

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!

When I was growing up, my granny baked holiday cakes using special cast-iron molds. She would decorate them and we were wowed every time.

Betty Crocker suggests an Easter Bunny Cake that just about anyone can make (even me!). Please visit their web site for complete directions, even a diagram for making the bunny without special pans. This is ingenious, and uses a carrot cake mix. What could be easier?

Here is the link:
http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=36248

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!

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code ?°AtoZ?± to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

2nd Elyse S. in Kingman, Arizona
2nd Ann in Hamley Bridge, South Australia
4th Jean P. in Syracuse, New York
4th Joyce B. in Salem, Illinois
4th Deb O. in Kewanee, Illionois
5th Twain F. in Milton, Pennsylvania
7th Carol N. in Tupper Lake, New York
7th Connie W. in Deer Lodge, Tennessee
8th Liliane A. in Puerto Vallarta, Mexico
8th Cathy B. in Columbus, Ohio
9th Daisy in Negaunee, Michigan
12th Ellen C. in Eufaula, Alabama
12th Patrisha J. in Tallahassee, Florida
14th Cheryl C. in Queensland, Australia
15th Tracey L. in Newmarket, Ontario, Canada
15th Misty C. in Jacksonville, Florida
16th Elizabeth P. in Spring City, Tennessee
17th Andrea Y. in Long Beach, Mississippi
18th Loretta K. in St. Stephen, NB, Canada
18th Dot C. in Georgia
19th Sharon M. in Fayetteville, Tennessee
19th Lisa C. in Orem, Utah
19th Richard in Bexley, NSW, Australia
19th Paulette H. in Killdeer, North Dakota
21st William P. in Canada
22nd Robert B. in Oshawa, Ontario, Canada
23rd Jan O. in Hanover, Wisconsin
23rd Kayte S. in New Johnsonville, Tennessee
27th Alicia M. in Paris, Texas
28th Joretta P. in Enterprise, Alabama
29th Midge B. in Watertown, South Dakota
29th Justin S. in New Johnsonville, Tennessee
30th Mandy M. in Norfolk, Virginia
30th Liz C. in Billings, Montana
30th Audrey E. in Amarillo, Texas

MAXINE'S (and mine!) LIVING WILL

~Shared by Carol, Tupper Lake, NY

I, MAXINE, being of sound mind and body, do not wish to be kept alive indefinitely by artificial means. Under no circumstances should my fate be put in the hands of pinhead politicians who couldn't pass ninth-grade biology if their lives depended on it, or lawyers / doctors interested in simply running up the bills. If a reasonable amount of time passes and I fail to ask for at least one of the following:

Glass of wine
chocolate
Margarita 
chocolate
Martini 
Cold Beer
chocolate
Chicken fried steak 
cream gravy
chocolate
Mexican food
chocolate
French fries
chocolate
Pizza
chocolate
ice cream 
cup of tea 
chocolate
Chocolate 
Sex
Chocolate

It should be presumed that I won't ever get better. When such a determination is reached, I hereby instruct my appointed person and attending physicians to pull the plug, reel in the tubes and call it a day.....



Fun Puns

~Shared by Luanne, FL

(1) King Ozymandias of Assyria was running low on cash after years of war with the Hittites. His last great possession was the Star of the Euphrates, the most valuable diamond in the ancient world. Desperate, he went to Croesus, the pawnbroker, to ask for a loan. Croesus said, "I'll give you 100,000 dinars for it." "But I paid a million dinars for it," the King protested. "Don't you know who I am? I am the king!" Croesus replied, "When you wish to pawn a Star, makes no difference who you are."

(2) Evidence has been found that William Tell and his family were avid bowlers. However, all the Swiss league records were unfortunately destroyed in a fire, and we'll never know for whom the Tells bowled.

(3) A man rushed into a busy doctor's office and shouted "Doctor! I think I'm shrinking!!" The doctor calmly responded, "Now, settle down. You'll just have to be a little patient."

(4) A marine biologist developed a race of genetically engineered dolphins that could live forever if they were fed a steady diet of seagulls. One day, his supply of the birds ran out so he had to go out and trap some more. On the way back, he spied two lions asleep on the road. Afraid to wake them, he gingerly stepped over them. Immediately, he was arrested and charged with transporting gulls across sedate lions for immortal porpoises.

(5) Back in the 1800s the Tates Watch Company of Massachusetts wanted to produce other products and, since they already made the cases for watches, they used them to produce compasses. The new compasses were so bad that people often ended up in Canada or Mexico rather than California. This, of course, is the origin of the expression, "He who has a Tates is lost!"

(6) A thief broke into the local police station and stole all the toilets and urinals, leaving no clues. A spokesperson was quoted as saying, "We have absolutely nothing to go on."

(7) An Indian chief was feeling very sick, so he summoned the medicine man. After a brief examination, the medicine man took out a long, thin strip of elk rawhide and gave it to the chief, telling him to bite off, chew, and swallow one inch of the leather every day. After a month, the medicine man returned to see how the chief was feeling. The chief shrugged and said, "The thong is ended, but the malady lingers on."

(8) A famous Viking explorer returned home from a voyage and found his name missing from the town register. His wife insisted on complaining to the local civic official who apologized profusely saying, "I must have taken Leif off my census."

(9) There were three Indian squaws. One slept on a deer skin, one slept on an elk skin, and the third slept on a hippopotamus skin. All three became pregnant, and the first two each had a baby boy. The one who slept on the hippopotamus skin had twin boys. This goes to prove that the squaw of the hippopotamus is equal to the sons of the squaws of the other two hides.

(10) A medical anthropologist was cataloging South American folk remedies with the assistance of a tribal brujo who indicated that the leaves of a particular fern were a sure cure for any case of constipation. When the anthropologist expressed his doubts, the brujo looked him in the eye and said, "Let me tell you, with fronds like these, who needs enemas?"

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!

LADY APPLE SCONE

We have been discussing scones in the A to Z Recipes QT. We're also making plans for our trip to meet one another in October (Frankenmuth, MI). I thought I'd share this recipe which can be found on the Michigan Apple web site (along with a plethora of recipes using apples). Note: the use of apples keeps this scone moist, which seems to be a concern for many scone lovers.

1 1/4 cups all-purpose flour
4 tablespoons brown sugar, firmly packed, divided
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 cup margarine
1 cup finely chopped, peeled Michigan Apples 
1/4 cup light sour cream
1 egg
1/3 cup chopped pecans
1 tablespoon light sour cream
1/4 teaspoon cinnamon

In large mixing bowl, combine flour, 3 tablespoons sugar, salt, soda and baking powder. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Add Apples the 1/4 cup sour cream, egg and pecans, mixing until combined. On floured surface, lightly knead 5 times.

Place on cookie sheet lightly coated with no-stick cooking spray. With floured hands, press into 8-inch circle. Cut circle into 8 wedges with floured sharp knife. Do not separate wedges. Brush top of dough with remaining 1 tablespoon sour cream and sprinkle with mixture of remaining 1 tablespoon sugar and cinnamon.

Bake in 400F. oven about 15 minutes or until golden brown. Serve warm.

Yield: 8 servings

Per Serving, 1 wedge: 210 calories, 1 g dietary fiber, 10 g fat, 231 mg sodium

Suggested Michigan Apple varieties to use: Empire, Gala, Jonagold, Golden Delicious, Ida Red, Jonathan, McIntosh, or Rome.

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!

"WON'T BE RECALLED" DOG FOOD

~Submitted by Leasa, IA

After the scare I had with the pet food recall, I came across this while doing a little research. The vet said to add canine vitamins available at Petco, etc.

1 lb lean ground beef
1 C broccoli florets and stems chopped
1 clove garlic minced (can also add garlic powder in place of)
1 C cooked brown rice

Cook ground beef until no longer red and place in a resealable container with the rest of the ingredients. Add the vitamins, which have been crushed. Mix thoroughly. Store in refrigerator up to 4 days. You can also use cooked chicken if preferred. Don't use meats that contain a high fat content, such as sausage.


BERRY CHEESECAKE SLICE

~Submitted by Robyn, Auckland, New Zealand

1 x 250g packet butternut cookies, crushed
90g unsalted butter, melted
1/2 cup strawberry jam, warmed
2 x 250g punnets strawberries, halved
fresh mint leaves to decorate 

FILLING:

375g cream cheese, softened
1 x 300g carton sour cream
1/2 cup caster sugar
2 teaspoons finely grated lemon rind
3 eggs
2 tablespoons cornflour
1/4 cup lemon juice 

Grease a 20cm x 30cm lamington pan; line base and two sides with baking paper. 

Combine biscuit crumbs and butter in a medium bowl. Press mixture evenly over base of prepared pan. Refrigerate while preparing filling. 

Filling: Beat cream cheese, sour cream, sugar and rind in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined. Beat in blended cornflour and juice. 

Pour filling over prepared base. 

Cook in a moderately slow oven, 160C, for about 45-50 minutes, or until just firm to touch. Cool in oven with door ajar. Refrigerate until cold. 

Brush a little of the jam over cheesecake; top with strawberries. Brush with remaining jam; refrigerate until set. 

Serve cheesecake decorated with fresh mint leaves.


MAGIC BISCUITS

~Submitted by Brenda, AL

Brenda from Alabama here. My daughter who lives in Destin, FL gave me this recipe.

1 1/4 cups self rising flour
1 cup whipping cream

Mix together and drop by spoonfuls on greased cookie sheet. Bake 350F for 12 to 15 minutes until golden brown.

Makes 9 biscuits.

Source: Easy Chef's One Million of the World's Best Recipes CD


SPARKLING WATERMELON JUICE

~Submitted by Treva, Eastern TN

8 cups of ripe watermelon chunks
12 ounces sparkling mineral water
Ice cubes
Small handful of mint leaves (optional)

Use a strong blender to puree watermelon chunks and mint leaves together. Add a few splashes of sparkling water to get things going, if necessary.

Combine watermelon puree with sparkling water in a large pitcher. Chill for one hour before serving over ice cubes in tall glasses. 

Enjoy this simple and refreshing recipe for sparkling watermelon juice. 

Serves six.


CHICKEN BREASTS IN SOUR CREAM

~Submitted by Jean, Syracuse, NY

6 chicken breasts, split and boned
2 cup sour cream
1/4 cup lemon juice
2 tsp. Salt
4 tsp. Worcestershire sauce
3 tsp. garlic salt
1/2 tsp. Paprika
1/2 tsp. Pepper
1 cup. bread crumbs
1/2 cup. margarine, melted
1/2 cup butter, melted

Rinse chicken breasts and pat dry. In bowl, combine sour cream, lemon juice and seasonings. Roll chicken breasts in sour cream mixture, place in bowl and top with any remaining sour cream. Cover; refrigerate overnight. Remove chicken breasts, taking up as much of sour cream mixture as possible. Roll chicken in bread crumbs to coat well. Place in baking dish. Mix margarine and butter; pour half the melted butter and margarine over chicken and bake at 350 degrees for 45 minutes. Pour remaining butter sauce over chicken and bake 5 minutes more.

Serves 6


LAYERED SOUTHWESTERN PASTA SALAD

~Submitted by Mary S., Nashville, TN

This can be made ahead and frozen or refrigerated before use.

8 ounces Medium Shells, Elbow Macaroni, or other medium pasta shape -- uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt -- to taste
1 15-ounce can black beans -- rinsed and drained
1 11-ounce can whole kernel corn -- drained
1 red bell pepper -- seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives -- drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste. 

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.


OKRA JAMBALAYA
(Smothered Okra)

~Submitted by Johnny, LA

3 tbl. butter
1/2 cup finely chopped yellow onion
2 cloves garlic, minced
1/2 cup minced green pepper
3 cups chopped tomatoes
1 tsp. minced fresh parsley
1 1/2 taps. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
4 dozen okra pods, trimmed

1. In a Dutch oven, melt butter. Saute onion, garlic and green pepper for 6-8 minutes.

2. Add tomatoes, parsley, salt, pepper, cayenne and okra. Cook 20 minutes, until tender.

Serves 6-8.

Source: The Junior League of New Orleans' "Jambalaya," 1981.


STRAWBERRY TRUFFLE PIE

~Submitted by Treva, Eastern TN 

1 cup semisweet chocolate pieces 
1 TBSP butter 
1 8 oz pkg cream cheese, cubed and softened 
2 TBSP orange juice 
1/4 cup powdered sugar 
1 9" pastry Shell, baked 
1 pound whole strawberries, rinsed and stems removed 
1/4 cup red currant (or apple) jelly 
1/2 cup whipping cream , optional
2 TBSP sifted powdered sugar

In saucepan, combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and orange juice. Heat and stir until combined. Remove from heat. Stir in the 1/4 cup powdered sugar. Spread in bottom of baked pastry shell. Arrange berries, stem ends down, in chocolate. Melt jelly; brush over berries. Cover; chill in the refrigerator for at least 4 hours. Let stand at room temperature for 30 minutes before serving. If you wish to use the whipped cream, in chilled medium bowl, combine whipping cream, the 2 tablespoons powdered sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Dollop over pie.


SOUTHERN BBQ CHICKEN BREAST

~Submitted by Lisa H., Belmont, NC

This is simply superb on the grill.

Ingredients

6 chicken breast, skinned 
1 tsp. garlic powder 
2 tbs. Dijon mustard 
3 tbs. syrup, lite 
4 tbs. vinegar 
1 tbs. Worcestershire sauce 
Tabasco, to taste*** 
1/2 cup ketchup 

Preparation

Place chicken in a casserole dish. Mix all other ingredients together and pour over chicken. Marinate chicken for 1 hour. Cover tightly with foil. Bake at 300 degrees for about 2 hours. May be grilled or broiled, about 10 to 15 minutes per side or until done. Reserve marinade, heat and spoon over chicken before serving.

**can substitute with ** Texas Pete**


SPICED-UP BAKED ACORN SQUASH

~Submitted by Luanne, FL

'Tis fall and acorn squash is so good with or without meat. After baking, these can be frozen and used later. Good time saver.

Ingredients

3 whole acorn squash
3/4 teaspoon cinnamon
3/4 teaspoon ginger
3/4 teaspoon mace
4 tablespoon butter or margarine, melted
1 tablespoon cider vinegar
4 tablespoon maple syrup

Directions

Preheat oven to 350 degrees. 

Split each squash in half lengthwise; scoop out and discard seeds and fiber from centers.

Slice a thin piece from each bottom so they will rest flat in the pan. 

Place squash in a shallow baking dish. 

Mix spices together and sprinkle over squash. 

Mix melted butter with vinegar; drizzle over squash. 

Add 1/2 Tbs. maple syrup to each cavity. 

Cover dish with foil and bake for 1 and 3/4 hours.

Remove foil; baste. Return to oven for 10 minutes.


BANANA HONEY MUFFINS

~Submitted by Kat, Spain
Head chef and moderator of http://www.cakechannel-forum.com/

Ingredients
1 cup wholemeal self-raising flour
1 cup self-raising flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 cup raw sugar
1/2 cup desiccated coconut
1 cup mashed banana
1/3 cup honey
1/4 cup extra-light olive oil
2 eggs, lightly whisked
1/3 cup honey yoghurt
1/4 cup shredded coconut, toasted

Method
Preheat oven to 200C. Lightly grease a 12-hole 1/3-cup capacity muffin pan.

Sift flours, baking powder and cinnamon into a bowl. Stir in sugar and desiccated coconut. Make a well in the centre.

Whisk banana, 1/4 cup honey, oil, egg and yoghurt in a jug. Pour into well. Gently fold until just combined. Three-quarter fill muffin holes with mixture. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Turn onto a wire rack.

Heat remaining honey in microwave on HIGH (100%) for 20 seconds. Brush tops of warm muffins with warm honey. Sprinkle with toasted coconut. Serve warm.

Notes & tips
Diabetes-friendly: Replace the desiccated coconut with 1/2 cup rolled oats, and the honey yoghurt with low-fat plain yoghurt. Omit step 4.

Makes 12


CHICKEN POT PIE

~Submitted by Treva, Eastern TN

If I eat much more chicken, I am liable to start cackling! I'm always searching for new recipes using chicken. I got this one today and it looked so good, I thought I would share.

1 chicken (4 to 5 lbs.), disjointed
1 bay leaf
2 tsp. Salt
Few grains pepper
Dash celery salt
1 1/2 tsp. Accent
Boiling water
1 lb. sm. white onions
1 bunch carrots, sliced
6 tbsp. Flour
6 tbsp. cold water
1 tbsp. prepared horseradish
2 & 1/2 c. biscuit mix 

Place chicken in deep kettle; add bay leaf, salt, pepper, celery salt, and 1 teaspoon Accent. Add enough boiling water to cover. Simmer 2 hours, or until chicken is tender. Meanwhile, cook onions and carrots separately, adding 1/4 teaspoon Accent to each vegetable. Remove chicken and drained vegetables to large, shallow baking dish. Strain broth in kettle; measure 3 cups. Add vegetable waters to broth, to make 4 cups in all, adding water if necessary. Add flour, mixed smooth with cold water; cook over low heat, stirring until thickened; add remaining Accent and horseradish; pour over chicken and vegetables. Make biscuit dough as directed on package of mix. Roll 1/2 inch thick; cut with chicken shaped cookie cutter. Arrange on baking dish. Add bits of raisins for eyes, if desired. Bake in hot oven (425 degrees) 25 to 30 minutes, or until biscuits are golden brown.

Serves 6 to 8.


APPLESAUCE SALAD

~Submitted by Larry Holmes, Ontario, Canada

4 cups applesauce
2 packages (3 ounces each) lime-flavored gelatin
16-ounce bottle (2 cups) lemon-lime flavored carbonated beverage

Frosting:
16 large marshmallows, cut up
3 ounces cream cheese, softened
1 cup whipping cream, whipped

In medium saucepan, heat applesauce just to boiling. Add gelatin, mix until it dissolves. Stir in carbonated beverage. Pour into oiled 1 1/2-quart (6 cup) mold. Chill until firm, about 2 hours. In small bowl, combine marshmallows and cream cheese; blend until smooth. Add whipped cream; beat lightly. Unmold salad; spread frosting over gelatin.

Makes 6 servings.


PINEAPPLE PORK LOIN

~Submitted by Jean, Syracuse, NY

2 pounds boneless pork loin roast - (to 3 lbs)
1/2 cup flour
3 tablespoons margarine
2 medium onions -- halved, sliced
1 can crushed pineapple - (20 oz) un drained
1 tablespoon vinegar
1 tablespoon soy sauce
1 teaspoon sugar - (to 2 tsp (optional)
1 cup chopped green and/or red bell peppers
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 teaspoon garlic powder 

Slice pork loin in slices about 3/4-inch thick. Dredge in flour seasoned with salt and pepper. Heat margarine in a large non-stick skillet over medium heat. Add pork slices and excess flour; brown both sides. 

Transfer browned pork to the crock pot (3 1/2-quart or larger). Add onions and peppers to the skillet, stirring, until slightly browned and tender. Add remaining ingredients and bring to a boil; pour over pork. Cover and cook on LOW 8 to 10 hours. Serve over hot cooked rice. 

This recipe yields 6 to 8 servings.


"BANGIN' ON THE KEYS" LIME PIE

~Submitted by Tena, MO

Famous Dave's Backroads & Sidestreets

Crust
1 cup graham cracker crumbs
2/3 cup gingersnap crumbs
6 tablespoons unsalted butter, softened
2 tablespoons light brown sugar
3/4 teaspoon grated Key lime or lime peel

Filling
6 egg yolks
1 3/4 cups sweetened condensed milk
1/2 cup Key lime juice
1 tablespoon lemon juice
2 teaspoons grated Key lime or lime peel
1 teaspoon grated lemon peel
1/4 teaspoon lemon oil
1/8 teaspoon salt

Crust
Combine graham cracker crumbs, gingersnap crumbs, butter, brown sugar and lime peel in a bowl. Mix until crumbs cling together to form a coarse mixture. Press crumb mixture over the bottom and up the side of a 9"" pie plate. Chill in the refrigerator.

Filling
Preheat oven to 325F. Whisk egg yolks in a bowl until blended. Stir in condensed milk, lime juice, lemon juice, lime and lemon peel, lemon oil and salt. Pour into the prepared pie shell. Bake for 15-20 minutes or until set. Chill, covered, until serving time. 

Garnish with whipped cream.

Source: Famous Dave's website



IDAHO BIG POTATOES STUFFED WITH CHICKEN VERDE AND FRESH TOMATO SAUCE

~Submitted by Treva, Eastern TN

Serves 4

2 large Idaho Russet Potatoes each 
1 cup Pulled roasted chicken thigh meat 
1/2 cup Cream Cheese 
1/4 cup Fresh cilantro leaves 
1/2 tsp Cayenne pepper 
1 tsp Ground cumin 
Kosher salt to taste 
Ground black pepper to taste 
3 Tbsp Butter 

Preheat oven to 375 degrees. Scrub the potatoes and bake in the oven for about one hour or until fork tender. Remove the potatoes from the oven and allow to cool completely.

In a food processor combine the cream cheese and the cilantro and process till smooth. 
Place the mixture in a mixing bowl and combine with the chicken, cayenne, cumin and cinnamon and season to taste with the salt and pepper.

With a paring knife peel the potatoes and with a corer hollow out the potato lengthwise by running it down to, but not through the other side of the potato. This will take 3 to 4 insertions before the potato is hollowed out enough to stuff. 

Stuff the chicken verde filling into the hollowed out potatoes. Butter the potatoes and the bottom of a baking dish and place the potatoes back in the oven for 30 minutes. 

For the sauce:

3 Ripe red tomatoes each 
1 Tbsp Olive oil 
1 tsp Roasted garlic puree 
1/2 cup White wine 
2 fresh Basil leaves 
1/2 tsp Crushed red pepper 
1 Tbsp Tomato paste 
Salt to taste 
Ground black pepper to taste 

Core and rough chop the tomatoes. In a saute pan heat the oil over medium high heat, blanch the garlic for thirty seconds then add the tomatoes and the crushed red peppers. 

Allow to cook for 4 to 5 minutes or till the tomatoes are soft then add the wine and allow to cook for an additional two minutes. Place the ingredients in a blender or food processor; add the basil leaves and tomato paste and blend till smooth. Season with salt and pepper. 

To present: Place the potatoes on a cutting board and with a very sharp knife carve each potato into six one-inch thick medallions. On four warm entree plates ladle 2 ounces of the fresh tomato sauce on each. Fan out 3 of the stuffed big potato medallions on each plate. 

Garnish with sprigs of cilantro and/or basil.


DUMP SOUP

~Submitted by Chris, NM

This came from friends and is T & T

1 can chili with beans
1 can chili without beans
1 can green beans
1 can who kernel corn
1 can mixed vegetables
1 can diced potatoes
1 can diced tomatoes
1 can vegetable beef with barley soup
1 pkg. Hidden Valley Ranch Dressing (dry)

Dump all together in large pot or crockpot. Do not add water. Heat thoroughly. Can sizes are all #2 cans.


BIG CHOCOLATE CHIP COOKIES WITH PEANUT BUTTER FILLING

~Submitted by Beverley, Montreal, Canada

MY kind of cookie! :~))

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg, cracked into a small cup or saucer
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 cup chopped, toasted walnut pieces, optional

Peanut Butter Filling:
1 cup creamy peanut butter
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons chocolate sauce

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside. 

Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla and egg and mix on medium speed. Add the flour mixture and mix on low speed just until batter is stiff; don't overdo it! Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips and the walnuts, if desired. 

Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on the baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten. (You should get about 9 cookies on each sheet.) Bake until golden brown, about 20 minutes. (Depending on the size of your oven, you may need to do this in batches.) 

Using oven mitts or pot holders, remove the cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining sheets, if necessary. 

Filling: 

In the bowl of an electric mixer, combine peanut butter, powdered sugar, vanilla, and chocolate sauce and beat well. 

With a thin metal pastry spatula or a butter knife, spread a layer of the peanut butter filling on the bottom of a cookie. 

Press another cookie over the filling to make a sandwich.

Source: Emeril, 2004


LUBY'S CAFETERIA CARROT SALAD

~Submitted by Johnny, LA

Just found this on a web site for restaurant recipes. The original calls for 1/2 cup sugar but I wondered if that would be to much so I posted the recipe as 1/4-1/2 cup. 

2 lbs carrots, peeled and shredded 
1 cup drained pineapple chunks or crushed pineapple 
1 cup mayonnaise 
1 cup raisins, plumped in water and drained 
1/4-1/2 cup powdered sugar 

6-8 servings
15 minutes 
15 mins prep


BARBECUED BEEF FOR SANDWICHES
Crockpot recipe

~Submitted by Treva, Eastern TN

1 beef roast, 2 & 1/2 to 3 pounds, top round, chuck, etc.
1 cup barbecue sauce, your favorite or homemade
1/2 cup apricot preserves
1/2 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoon light brown sugar, packed
1 medium onion, sliced

Trim beef roast and cut into 4 uniform pieces. Place roast in slow cooker. Combine remaining ingredients and pour over roast. Cover and cook on LOW for 8 hours, or until beef is tender. Slice beef then return to juices in cooker. Cover and cook for 20 minutes longer.

Serve this barbecued beef on warm split buns with coleslaw, or serve with hot cooked rice and a salad.


CRANBERRY PISTACHIO ICEBOX COOKIES

~Submitted by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"

Makes about 36 cookies

1 1/2 cups all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 cup butter, softened
1/4 cup granulated sugar, plus 2 tablespoons
1 tsp. orange zest
1 tsp. pure vanilla extract
1/2 cup shelled pistachios
1/3 cup dried cranberries
1 large egg, lightly beaten
1/4 cup decorative coarse sugar

In a bowl, stir together flour, cinnamon and salt. In another large bowl in a stand-up mixer, on medium-high speed, beat together butter, sugar, zest, vanilla, until pale and fluffy, about 3 minutes. Reduce speed to low and add in flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap, form each piece of dough into a log about 1 1/2" in diameter. Square off long sides of each log to form a bar, wrap in plastic wrap and refrigerate for at least 2 hours or until very firm. Place oven racks in upper and lower thirds of the oven and preheat oven to 350 F. Line 2 baking sheets with parchment paper. In a small bowl, beat egg until fluffy. Remove dough logs from refrigerator and brush all 4 sides with the egg, but not the ends. Sprinkle decorative sugar on a piece of parchment paper and press the log bars into the sugar, coating well. Cut each bar into 1/4" thick slices or up to 1/2" thick. If dough gets too soft, place in refrigerator to chill. Place cookies on the parchment lined cookie sheets and space 1/2" apart. Bake in preheated 350 F oven for 15 to 18 minutes total, switching rack positions half way through baking time. Transfer cookies to wire racks to cool completely. Store cookies in a container with lid. 


LINGUINE OF THE SEA
Created by Vignole Des Pins, Sabreville, Qu?ec

~Submitted by Larry Holmes, Ontario, Canada

2 tablespoons olive oil
1/2 cup finely chopped red onion
1 can (28 ounces) plum tomatoes, drained and chopped
2 teaspoon tarragon
salt and freshly ground black pepper to taste
1 cup whipping cream
1 lobster (about 3 pounds) steamed and cooled
pinch cayenne
1 pound linguine
4 springs parsley (for garnish)

In a saucepan over medium heat, heat oil. Cook onion until golden. Add tomatoes, tarragon, salt and pepper. Bring mixture to a boil; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from heat and cool.

Puree cooled mixture in blender or food processor. Return to saucepan and stir in cream. Simmer 15 minutes, stirring occasionally. Add lobster and cayenne. Simmer 3 to 5 minutes, until lobster is heated through.

In a pot of boiling, salted water, cook linguine until al dente. Drain well and arrange on warm serving plates. Spoon sauce evenly over tops. Garnish with sprigs of parsley and lobster claws.

Serves 4


OATMEAL FRUIT SQUARES

~Submitted by Treva, Eastern TN

2 cups rolled oats
2 cups flour
1 cup brown sugar
3/4 cup butter/margarine
1/2 tsp baking soda
1/2 tsp vanilla
1 can of fruit pie filling

Cream together the butter and brown sugar. Add the vanilla. Add the rolled oats, flour and baking soda. Rub together to form a crumb mixture. Press 1/2 of the mixture into an ungreased 9 x 11 pan and put the pie filling on top. Sprinkle the rest of the crumb mixture over the pie filling. 

Bake @ 350F for 30 minutes.


LEMON PARTY CHEESECAKE

~Submitted by Jean, Syracuse, NY

1 (18 1/4 or 18 1/2-ounce) package yellow cake mix* 
4 eggs (divided) 
1/4 cup vegetable oil* 
2 (8-ounce) packages cream cheese, softened 
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 
1/4 to 1/3 cup lemon juice 
2 teaspoons grated lemon rind, optional 
1 teaspoon vanilla extract

Preheat oven to 300F. 

Reserve 1/2 cup dry cake mix. 

In large mixing bowl, combine remaining cake mix, 1 egg and oil; mix well (mixture will be crumbly). Press down firmly on bottom and 1 1/2 inches up sides of greased 13 x 9-inch baking pan. In same bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Add remaining 3 eggs and reserved 1/2 cup cake mix; on medium speed, beat 1 minute. Stir in remaining ingredients. 

Pour into prepared pan. Bake 50 to 55 minutes or until center is set.

Cool to room temperature. Chill thoroughly. Cut into squares to serve.

Garnish as desired. Refrigerate leftovers.

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ROASTED RED PEPPER DIP

~Submitted by Brenda, AL

Posted in A to Z Recipes QT:
I got this little booklet in the mail from Nabisco and this recipe was in it...I love roasted red peppers.. I know I will be trying it.

8 oz fat free sour cream
7 oz jar roasted red peppers, drained
4 oz fat free cream cheese, softened
1 clove garlic
1 Tablespoon fresh basil leaves
1/2 Teaspoon dried oregano leaves
Low fat crackers

Put all ingredients except crackers in food processor or blender. Process until peppers are finely chopped and mixture is well blended. Pour into bowl, cover and chill at least 1 hour.


TARTE TATIN

~Submitted by Larry Holmes, Ontario, Canada

1/2 recipe for standard pie crust
4 1/2 soft cooking apples (Courtland, Macintosh, Northern Spy)
1/4 cup water
1/3 cup sugar
1/4 cup butter-flavored margarine
1 teaspoon lemon zest

Roll out dough for 1 pie crust to a 9? circle. Lay a cloth over it and set aside. Core, peel and halve the apples, (Cover the cut apples with water mixed with lemon juice to prevent the apples from turning brown.) 

Preheat the oven to 425 degrees F. Combine water, sugar and margarine in a chef?s pan or heavy-bottomed skillet. Bring to boil on high heat and stir until it turns golden brown. Pull off heat and lay the apples in the pan around side down. Scatter the lemon zest over the top. Reduce the heat to medium. Place a lid, 1 size smaller than the lip of the pan, right down on top of the apples. Cook, shaking occasionally, 15 minutes or until the apples are tender. Remove from the heat and cool 10 minutes.

Hold the rolled out crust in quarters and lay on the top of the apples, unfolding to cover completely. Tuck the edges down around the hot apples and prick the crust a few times with a fork. Bake 20 to 30 minutes or until the crust is golden brown.. Set on a rack and cool slightly, 10 minutes. Place a large inverted plate on top of the crust. Hold with a cloth in both hands and smartly turn it upside down . Then cut into wedges and serve with really good coffee.

Serves 8.

Per serving: Calories: 250; Fat: 5 g (Sat. fat: 1 g); Carbohydrates: 46; Fiber 2 g; Sodium: 132 mg

Source: Graham Kerr?s Gathering Place


PECAN CORNBREAD STUFFING

~Submitted by Jean, Syracuse, NY

Yield: 8 Servings 

2 cup Corn bread crumbs 
1/2 cup Finely chopped onion 
1/2 cup Chopped celery 
1 tbs Dried parsley flakes 
1/2 tbs Dried thyme 
1/4 cup Water or chicken broth 

Suggestion: Use a cornbread recipe made just with cornmeal or using rice flour for a no gluten recipe. 

Mix all the ingredients together in a bowl. Stuff into poultry or transfer to a lightly oiled casserole. Bake in 350 F oven for 15 minutes if not used as a stuffing. Stuff 2 Cornish hens or 3 pound chicken. 

1/8 recipe - 168 calories, 1 bread, 1 vegetable, 1 fat exchange 22 grams carbohydrate, 3 grams protein, 6 grams fat 202 mg sodium, 110 mg potassium, 23 mg cholesterol 


LOW-FAT WHITE GRAVY

~Submitted by Maggie, TX

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1 (12 ounce) can evaporated skimmed milk
1 (10 1/2 ounce) can low-salt chicken broth

Combine first 3 ingredients in a medium saucepan. Gradually add water, milk, and broth, stirring with a wire whisk until blended. Bring to a boil; reduce heat, and simmer 3 minutes or until thickened, stirring constantly with whisk. 

Serving Ideas: 
Serve this with mashed potatoes, poultry, or pork. 

Servings: 12
Serving size: 1/4 cup

Source: Cooking Light, Nov/Dec 1995

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BREAD STUFFING

~Submitted by Jean, Syracuse, NY

Yield: 4 Servings 

4 cup Dry bread cubes 
1 cup Chopped celery 
Onion chopped 
2 tbs Chopped parsley 
Clove garlic minced 
1 cup Hot water or turkey broth 
1/4 tsp Black pepper 
3/4 tsp Ground sage 
1/4 tsp Dried marjoram 
1/2 tsp Dried thyme 

Combine all the ingredients in a bowl. Toss to mix well. Stuff into a 10-pound turkey or four Cornish game hens. 

PER SERVING: calories - 100, carbohydrate - 20 g., protein - 5 g., fat - 2 g., sodium - 199 mg., potassium - 177 mg., cholesterol - 0 
Exchanges = 1 Bread, 1 Vegetable


HEALTHY BORSCHT

~Submitted by Larry Holmes, Ontario, Canada

Ran across recipes in a brochure I picked up at the doctor's office. It was published by canolainfo.org. 

2 medium onions, chopped
1 cup diced carrots
1 cup diced celery
1 cup shredded cabbage
3 tablespoons canola oil
1 cup peeled and diced potatoes
2 cups peeled and diced beets
6 1/2 cup water
1 tablespoon lemon juice
2 bay leaves
1 teaspoon salt
1 cup low-sodium tomato juice
2 cup low-sodium vegetable stock
fresh dill and parsley to taste
1 tablespoon low-fat or no-fat sour cream if desired.

In a large soup pot, saute onion, carrot, celery and cabbage in canola oil until cooked. Add potatoes and beets and continue to saute for about one minute. Add water, tomato juice and stock. Season with lemon juice, bay leaves and salt. Allow to simmer until potatoes are cooked about 15 to 20 minutes. Add dill and parsley near the end of the cooking time.
Remove from heat and serve. Garnish each bowl with 1 tablespoon low-fat or no-fat sour cream, if desired.

Servings: 14 (1 cup)

Per serving: Calories: 90 Fat: 4 g (Sat. 0 g); Cholesterol: 0 mg; Protein: 12 g: Fiber: 2 g; Sodium: 400 mg.


DIABETIC CHOCOLATE CAKE

~Submitted by Jean, Syracuse, NY

6 tablespoons reduced-calorie stick margarine 
1/4 cup unsweetened cocoa powder 
1/2 teaspoon chocolate extract 
1 cup plus 2 tablespoons all-purpose flour 
2 teaspoons baking powder 
1 teaspoon baking soda 
1/4 teaspoon salt 
1/4 cup plus 2 tablespoons granulated sugar 
12 packets or 4 teaspoons bulk Sweet 'n Low granulated sugar substitute, divided 
1/4 cup liquid egg substitute 
2 teaspoons vanilla extract 
1 teaspoon grated orange peel 
1/2 cup buttermilk 
2 large egg whites, at room temperature 
1/4 teaspoon cream of tartar 

1. Preheat oven to 325 degrees F. Spray bundt pan with nonstick cooking spray; set aside. In small saucepan over medium heat, melt 2 tablespoons margarine; remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. Into small bowl, sift together flour, baking powder, baking soda and salt. Set aside. 

2. In large bowl with electric mixer at medium speed, cream remaining margarine, sugar, 9 packets Sweet 'n Low (or 3 teaspoons bulk), egg substitute, vanilla and orange peel. Beat in reserved chocolate mixture. Add flour mixture alternately with buttermilk, beginning and ending with flour and beating well after each addition. 

3. In large metal bowl with electric mixer at high speed, beat egg whites, cream of tartar and remaining Sweet 'n Low until stiff peaks form. Spoon into prepared pan. Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes. Remove cake from pan and cool completely on rack. 

Makes 12 servings. 
Serving size: 1/12 recipe
Exchanges: 1 Starch, 1 Fat 
Nutrition: 112 Calories, 3 g Protein, 18 g

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CREAM OF POTATO SOUP WITH SUN DRIED TOMATOES FOR ONE

~Submitted by Jean, Syracuse, NY

1 tablespoon unsalted butter
1/2 cup chopped onion
1 1/2 cups peeled diced russet potatoes
2 cups low-sodium chicken broth
1/4 cup milk
1/8 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 tablespoon oil-packed sun-dried tomatoes, coarsely chopped
1 teaspoon fresh chopped mint (for garnish)

In a heavy saucepan, melt the butter over medium heat. Add the onion and saute until tender and translucent, 8 to 10 minutes. 

Add the potatoes and stock and bring to a boil. Reduce the heat to low and simmer, uncovered, until the potatoes are tender, 15 to 20 minutes. 

Remove from the heat and add the potatoes, onion and a little of the stock to a blender. Puree until smooth. 

Return the puree to the pan holding the remaining liquid and reheat gently. The soup will be thick. Thin it with the milk, season with the salt and pepper.

TO SERVE:
Pour into a warmed soup bowl. Add sun-dried tomatoes. Garnish with mint and a drizzle of oil from sun-dried tomato jar, if desired. 

Makes 1 generous serving (about 2 1/4 cups)


STEAK AND PEPPER MELTS

~Submitted by Jean, Syracuse, NY

2 red bell pepper rings
2 green pepper rings
1 small onion, sliced, separated into rings
1 tablespoon margarine or butter
2 frozen thinly sliced sandwich steaks
2 ounces Monterey jack cheese (2 slices)
2 Kaiser rolls, split

In large skillet, saute pepper and onion rings in margarine until crisp-tender; remove from skillet. 

In same skillet, cook each sandwich steak as directed on package. Fold each steak in half crosswise. Top each folded steak with cheese slice. Cover skillet; cook over low heat until cheese is melted. 

Place each steak on bottom half of roll: top with pepper and onion rings. Replace top half of roll. 

Makes 2 sandwiches


EASY EGGPLANT PARMIGIANA

~Submitted by Jean, Syracuse, NY

1 small eggplant (about 12 ounces)
1 tablespoon Wesson Oil
1 (15 ounce) can Hunt's Ready Tomato Sauce, Chunky Italian
1 cup shredded mozzarella cheese (4 ounces)
2 tablespoons grated Parmesan or Romano Cheese

Peel eggplant, if desired. Slice crosswise into 1/2 inch thick slices. Brush lightly with Wesson Oil. Place eggplant on unheated rack of broiler pan. 

Broil 3-4 inches from heat 6-8 minutes or until tender, turning once.

Meanwhile, in saucepan heat Hunt's Ready Tomato Sauce Chunky Italian until bubbly. 

Place eggplant on platter; spoon sauce over. Sprinkle with mozzarella and Parmesan cheese.

Serves 2-3

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SLOW-COOKER BEEF TIPS

A former co-worker of mine, Diane, used to bring this dish to potluck luncheons often. She'd serve up a huge pot of fluffy white rice alongside. Like her, I like to add fresh mushrooms before cooking, but it is up to you.

Ingredients

3-4 lb. beef roast, cut into stew-beef sized pieces 
1 package dry onion soup mix 
1 can cream of mushroom soup 
1/2 soup can of water (up to a full can) 
1 cup red wine (if it's not fit to drink, don't cook with it!) 
salt & pepper to taste 
small amount of flour and oil for browning beef 
egg noodles (or rice) 

Preparation

Lightly salt, pepper, and flour beef and brown in a small amount of oil. Place the beef in a slow-cooker (crock pot). Mix the other ingredients together and pour over the beef. Cook on Low for 8-10 hours. May want to add a little cornstarch dissolved in water at the end to thicken the gravy. Serve over egg noodles (or rice) with a salad and hot bread.

(I often double this recipe for company and cook two pots full - the leftovers are delicious.)


TRES LECHES CAKE

This cake is a Mexican specialty and delicious. As the name implies, "three milks" go into the making of a dessert which is often used as a wedding cake. This recipe is not as labor-intensive as most, but still produces the desired flavor and texture that makes Tres Leches so special.

INGREDIENTS:
1 1/4 cup cake flour
1 teaspoon baking powder
1 pinch salt
1/3 cup oil
1 cup sugar
1 teaspoon plus 1 teaspoon vanilla extract
5 eggs, large
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum

PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time. 

Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean. 

Let the cake cool until room temperature.

Turn cake over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool for an additional 2 to 3 hours. 

Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake. 

In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.


POTATO GRATIN IN GARLIC CREAM

1 garlic bulb
1 quart whipping cream
1/3 cup all-purpose flour
3 pounds new potatoes, cut into 1/4-inch-thick slices
2 teaspoons salt, divided
2 teaspoons freshly ground pepper, divided
1/2 teaspoon freshly ground nutmeg, divided (optional)
1 (6-ounce) container grated Parmesan cheese, divided

Cut off and discard pointed tip of garlic bulb, place bulb on a piece of aluminum foil. Fold foil to seal.

Bake at 400? for 1 hour. Cool. Squeeze pulp into a large bowl; stir in whipping cream. Whisk in flour. Set aside.

Layer half of potatoes in a lightly greased 13- x 9-inch baking dish. Sprinkle with 1 teaspoon salt, 1 teaspoon pepper, 1/4 teaspoon nutmeg, and half of cheese. Repeat procedure with remaining potatoes, salt, pepper, and nutmeg. Place baking dish on a jellyroll pan. Pour whipping cream mixture over potatoes.

Bake, covered, at 400? for 30 minutes. Remove cover; sprinkle with remaining half of cheese. Bake 30 more minutes or until potatoes are tender. Let stand 15 minutes before serving. 

Yield: 12 servings.

Coastal Living, November 1998


BEEF TENDERLOIN WITH MUSHROOM GRAVY

Gradually add the hot mushroom mixture to the cold sour cream to keep the two from separating.

Cooking spray
4 (4-ounce) beef tenderloin steaks, trimmed (1/2 inch thick)
1/2 teaspoon black pepper
1/4 teaspoon salt
1 cup presliced mushrooms
1/2 cup finely chopped onion
1 teaspoon bottled minced garlic
1/2 cup low-salt beef broth
1/3 cup fat-free sour cream
2 tablespoons minced fresh parsley

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle steaks with pepper and salt. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan.

Add mushrooms, onion, and garlic to pan; saut?f minutes. Stir in broth; bring to a boil. Cover, reduce heat, and simmer 3 minutes.

Place sour cream in a medium bowl. Gradually add mushroom mixture to sour cream, stirring constantly with a whisk. Stir in minced parsley. Serve gravy with steak. 

Yield: 4 servings (serving size: 1 steak and 1/4 cup gravy)

CALORIES 210 (33% from fat); FAT 7.8g (sat 2.9g,mono 2.9g,poly 0.4g); PROTEIN 26.2g; CHOLESTEROL 75mg; CALCIUM 45mg; SODIUM 237mg; FIBER 0.7g; IRON 3.6mg; CARBOHYDRATE 6.7g 

Cooking Light, November 2002

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