A2ZRecipes.net

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. I'm glad you stopped by. I bet you don't leave empty-handed!

I've been assigned nurse duty in the sick bay. My daughter is still ill. Keep those fingers crossed that she gets better quick as she cannot miss much more school. She is a graduating junior and has a really tough school load. Plus, she is scheduled to attend her college class tonight. Get better, Angela!

Please remember that we are accepting recipes for our current Monthly Theme topic of Potluck Pleasers. Of course, the cupboard is quickly emptying for regular issue recipes, as well. Your participation is what makes this publication special. Some folks say it is a cut above the rest. Let's work together to keep it going, okay? Thanks!

You are sure to find something worth copying and pasting in today's issue. Join me in thanking these nice folks for their help (your name should be here):

Leasa, IA
Lisa H., Belmont, NC
Patti, Aurora, NB
Vicki, Sarasota, FL
Brenda, AL
Shirley, WA State
Bill Anatooskin, Burnaby, BC, Canada
Treva, Eastern TN
Chris, NM
Jean, Syracuse, NY
Aafrin, Pune, India
Johnny, LA
Kat, Spain
Larry Holmes, Ontario, Canada
Mary S., Nashville, TN
Beverley, Montreal, Canada
Robyn, Auckland, New Zealand

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

Psst!

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

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

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

http://www.thebreastcancersite.com/

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Before You
by William Arthur Ward

~Shared by Leasa, IA

Before you speak, listen,
Before you write, think,
Before you spend, earn,
Before you invest, investigate,
Before you criticize, wait,
Before you pray, forgive,
Before you quit, try,
Before you retire, save,
Before you die, give.

William Arthur Ward (1921 – 1994), author of Fountains of Faith, is one of America's most quoted writers of inspirational maxims.

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!

Morton® Salt 

~Shared by Lisa H., Belmont, NC

Morton Salt is named for company founders Joy and Mark Morton. 

An advertising agency developed the famous umbrella girl trademark, depicting a little girl standing in the rain with an umbrella over her head and holding a package of salt tilted backward with the spout open and the salt running out. 

Joy Morton's son, Sterling Morton II, president of the company, suggested the slogan "When It Rains It Pours" to convey the message that Morton salt would run even in damp weather. 

In 1879, Joy Morton, one of four sons born to J. Sterling Morton and acting Governor of the Nebraska territory, invested $10,000 to become a partner in E. I. Wheeler & Company, a Chicago company acting as an agent for Onondaga Salt. Following Wheeler's death in 1885, Morton acquired his partner's interest and, with his brother Mark Morton, formed Joy Morton & Co. which soon became one of the largest producers of salt and the only nationwide salt company. In 1910, the partnership, which had acquired several other salt companies, became the Morton Salt Company. 

In 1912, Joy Morton developed Morton's Table Salt, a new, free-running salt packed in a blue and white cardboard canister with an aluminum pouring spout, invented by J. R. Harbeck. 

The first written reference to salt is found in the Biblical story of Lot's wife, who was turned into a pillar of salt when she disobeyed the angels and looked back at Sodom. 

The expression "He is not worth his salt" originated in ancient Greece where salt was traded for slaves. 

Roman soldiers were paid "salt money," salarium agentum, the origin of the English word salary. 

The superstition that spilling salt brings bad luck may have its origins in Leonardo da Vinci's The Last Supper which depicts an overturned salt cellar in front of Judas Iscariot. The French believed that throwing a pinch of salt over the shoulder would hit the devil in the eye, preventing any further foul play. 

The timeless Morton Umbrella Girl has been updated with new dresses and hairstyles five times since she first appeared in 1914. She was updated in 1921, 1933, 1941, 1956, and 1968. 

Salt has an estimated 14,000 specific industrial applications, including general food seasoning, curing of animal hides, the preparation of saline solutions, the manufacture of chlorine gas (to make plastics, insecticides, synthetic fibers and dyes), and the manufacture of sodium hydroxide (to make rayon, explosives, cosmetics, and pharmaceuticals). 

Salt inhibits the growth of bacteria, yeast, and molds, working as a natural preservative in butter, margarine, salad dressings, sausages, cured meats, and various pickled products. Salt also plays a key role in the leavening of bread, the development of the texture and rind of natural cheeses, the bleached color of sauerkraut, and the tenderness of vegetables. 

Morton International is the number-one salt company in North America and the only nationally distributed salt in the United States.

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 !

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30th Audrey E. in Amarillo, Texas

Texas Women, Kittens and Biscuits

Shared by Patti, Aurora, NB

Someone once noted that a Texan can get away with the most awful kind of insult just as long as it's prefaced with the words, "Bless her heart" or "Bless his heart." As in, "Bless his heart, if they put his brain on the head of a pin, it'd roll around like a BB on a 6-lane highway."

I was thinking about this the other day when a friend was telling about her new transplanted northern friend who was upset because her toddler is just beginning to talk and he has a Texas accent. My friend, who is very kind and, bless her heart, cannot do a thing about those thighs of hers, was justifiably miffed about this. After all, this woman had CHOSEN to move to Texas a couple of years ago." Can you believe it?" said her friend, "A child of mine is going to be "taaaallllkkin liiiike thiiiissss."

Now, don't get me wrong. Some of my dearest friends are from the North, bless their hearts. I welcome their perspective, their friendships, and their recipes for authentic Northern Italian food. I've even gotten past their endless complaints that you can't find good bread down here because the heathens, bless their hearts, don't like cornbread!

I have a friend from Bawston, bless her heart, who thinks it's hilarious when I say I've got to "carry" my daughter to the doctor or "cut off" the light. She also gets a giggle every time I am "fixin" to do something. And, bless their hearts, they don't even know where "over yonder" is, or what "I reckon" means!

My personal favorite was my aunt, saying, "Bless her heart, she cain't help being ugly, but she could'uh stayed home."

Texas girls know bad manners when they see them:
1. Drinking straight out of a can.
2. Not sending thank you notes.
3. Velvet after February.
4. White shoes before Memorial Day or after Labor Day.

Texas girls always say:
1. "Yes Maam! ."
2. "Yessir."

Texas girls have a distinct way with fond expressions:
1. "Yawl come back."
2. "Well, bless yer harrt."
3. "Drop by when ya can."
4. "How's yer mama?"
5. "Love yer hair."

Texas girls know their three R's:
1. Rich
2. Richer
3. Richest

Texas girls know everybody's first name:
1. Hunny
2. Darlin'
3. Shugar

Texas girls know the movies that speak to their hearts:
1. "Gone With the Wind"
2. "Fried Green Tomatoes"
3. "Driving Miss Daisy"
4. "Steel Magnolias"

Texas girls know the three deadly sins:
1. Bad hair
2. Bad manners
3. Bad blind dates

G.R.I.T. = Girls Raised in Texas!

Now you run along, Shugar, and send this to ANY females aspiring to be GRITS -- Even the northern ones, "Bless Their Hearts".

"Just because you move to Texas it does not make you a Texan. After all, if a cat had kittens and moved them to the oven, that wouldn't make them biscuits."

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!

SMOKED-SALMON-STUFFED EGGS

~Submitted by Maggie, TX

Live it up, Texas style, with this simple recipe for some of the best deviled eggs.

4 hard-cooked eggs
1/2 cup smoked salmon, mashed
3 tablespoons mayonnaise
Capers and dill for garnish 

Cut eggs in half lengthwise. Remove and mash yolks. Combine yolks with salmon and mayonnaise. Fill egg whites with mounds of stuffing and garnish with capers and dill. 

Makes 4 to 6 servings. 

Source: The Star of Texas Cookbook (Junior League of Houston).

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!

BRAN MUFFINS TO DIE FOR

~Submitted by Vicki, Sarasota, FL

Easy, good, and keep in the refrigerator and make fresh muffins in the morning.... two at a time, or six! We love these muffins, a friend gave it to me in Tiburon, Ca. long ago, and it was her Canadian Dad's recipe. Hope you like it too!!

Soak together:
2 cups all bran
2 cups boiling water
Soak for ten minutes.

Mix together:
1 cup Crisco Oil 
3 cups sugar
4 eggs
1 qt. buttermilk 
5 cups flour 
3 tbsp. baking soda
1 tbsp. salt
4 cups bran flakes
2 cups raisins

Mix all together, and let sit at least 12 hours in refrigerator.

Stir well before using. Stores in refrigerator, and you can make a dozen or six, at will... make them fresh in the morning. Store in fridge for up to a month!!

Bake muffins at 400?, 35 minutes.


TATER TOT CASSEROLE

~Submitted by Brenda, AL

This is a true southern recipe. Came from the Cotton Country Cooking book.

1 1/2 pounds ground chuck
1 small onion, chopped
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
1 small package of tater tots (in the freezer section)
1/2 cup water

Put raw meat in bottom of casserole baking dish. Sprinkle onion on top. Add chicken soup and 1 layer of tater tots. Then layer celery soup on top then water. DO NOT STIR!

Bake at 350° for 1 1/2 hours.

This takes about 5 minutes to fix and children love it.


BROCCOLI CHEESE SOUP

~Submitted by Shirley, WA State

3/4 c. chopped onion
2 tbl. butter
6 c. chicken broth
6 chicken bouillon cubes [I use soup base]
8 oz. fine noodles
2-10 oz. pkgs. frozen chopped broccoli
6 c. milk
8 c. Velveeta Cheese, cut in cubes 

Saute onion in butter. Add the broth and bouillon cubes. Bring to a boil and add noodles. Cook until ala dente. Add broccoli and cook for 5-10 min. Add the milk and cheese. Adjust the seasoning to taste. 

Source: Adapted by Shirley in WA State from "Horse and Buggy People"


GINGER NUT BISCUITS

~Submitted by Bill Anatooskin, Burnaby, BC, Canada
Author of "From Uncle Bill's Kitchen"
http://www.unclebillskitchen.com

Makes about 3 baking trays

1/2 cup butter at room temperature
1 cup granulated sugar
1 cup golden syrup
3 cups all-purpose flour
1 1/2 Tbsp. ground ginger
1 1/2 tsps. baking soda

Preheat oven to 350 F.
In a large mixing bowl on a stand-up electric mixer, cream butter and sugar until fluffy. Add golden syrup and mix again to blend.

In another bowl, sift together, flour, ginger and soda. Add to butter mixture and mix until combined.

Prepare 3 baking sheets by greasing each tray.

Roll cookie mixture into 1 1/4" balls and place on the baking trays, spacing about 1" between balls.

Press down lightly with a fork.

Bake in preheated 350 F oven for 15 minutes.

Cool on a wire rack and store in an airtight container.


BUTTERMILK PIE

~Submitted by Treva, Eastern TN

1 stick margarine melted
2 Cups sugar
3 eggs
3 rounded Tbsp. flour
1 Cup buttermilk
dash of nutmeg
1 Tsp. vanilla
1 (9 or 10-inch) unbaked pie shell. 

Mix melted margarine and sugar in mixer. Beat well. Add eggs one at a time alternating with flour, beating after each addition. Add buttermilk, nutmeg and vanilla. Mix again and pour into pie shell. Bake on the lower rack of a 375 degree oven for 30-35 minutes or until edges are firm but center is still a little trembly. 

Yields 6-8 servings.


MUSTARD WINGS

~Submitted by Chris, NM

12 chicken drumettes
freshly ground pepper -- to taste
1 tablespoon honey
cayenne pepper -- to taste
1 clove garlic -- finely minced
2 teaspoons Dijon mustard
whole wheat bread crumbs -- very finely ground

Preheat oven to 400 degrees F. Lightly oil a baking sheet Remove as much skin as possible from drumettes. Sprinkle chicken with pepper. 

Combine honey, cayenne, garlic, and mustard. Brush mixture onto chicken, coating all sides lightly and evenly, then dip in bread crumbs 

Place on prepared baking sheet and bake until light brown (about 30 minutes). Serve hot.


CLAM DIP

~Submitted by Jean, Syracuse, NY

This clam dip is also great made with crab. It takes very few ingredients, most of which you can easily keep on the pantry shelf, ready to use.

6 1/2-ounce can minced clams or crab
8 ounces cream cheese, at room temperature
2 tablespoons minced shallots
1 tablespoon Worcestershire sauce
2 teaspoons dry sherry
1 teaspoon hot pepper sauce
Salt and pepper, to taste
Corn chip scoops or crackers, for serving

Heat oven to 350F.

In a large bowl, mix together the clams, cream cheese, shallots, Worcestershire, sherry and hot sauce. Season with salt and pepper.

Transfer mixture to an 8-inch souffle dish or baking dish. Bake for 20 minutes or until bubbly. Transfer to the center of a large serving tray and surround with corn chips or crackers. Serve hot.

Makes 6 servings.

Source: “The Bush Family Cookbook”


SOUR CREAM COFFEE CAKE

~Submitted by Lisa H., Belmont, NC

This wonderfully easy cake calls for less butter and fewer eggs than most versions.

3/4 teaspoon baking soda 
1 cup sour cream 
1/4 cup (1/2 stick) butter 
1 cup sugar 
1 large egg 
1-1/2 cups all-purpose flour 
1-1/2 teaspoons baking powder 

Cinnamon-Nut Mixture: 
2 tablespoons sugar 
1 teaspoon cinnamon 
1/2 cup chopped nuts

Preheat oven to 350 degrees F. Butter and flour an 8x8-inch cake pan. In a small bowl, stir the baking soda into the sour cream and let stand for 5 to 10 minutes. (The sour cream will increase slightly in volume.) While the mixture is resting, stir together the cinnamon-nut mixture and set aside. In a large mixing bowl, cream the butter for 2 minutes with an electric mixer, then gradually add the sugar. Add the egg and beat until thoroughly combined. Add the sour cream mixture, then beat in the flour and baking powder. Beat at medium speed for 2 minutes. 

Spoon half the batter into the prepared pan. Sprinkle with the cinnamon-nut mixture. Smooth the remaining batter into the pan. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let stand for 10 minutes before removing from pan. Serve lukewarm or cold.


CHICKEN STUFFED POTATO PATTIES

~Submitted by Aafrin, Pune, India

2 Pounds Potato - peeled 
2 Medium Eggs- beaten 
1 Medium Onion chopped 
2 Cloves Garlic chopped 
Salt & pepper 
Turmeric 
Cinnamon X 2 to taste 
6 Sprigs Parsley finely chopped 
1/2 Pound Chicken Breast cooked and chopped 
Flour for dusting 
Oil 

Cook potatoes in water until soft about 15 minutes. Drain well and mash. Add eggs, onion, garlic, salt, turmeric, cinnamon and parsley. Mix well. Combine chicken, cinnamon and pepper. Set aside. Spread flour on cutting board. Put mashed potato on the board and flatten into a 3 inch wide by 2 inch deep by 1 foot long log. Make a trench down the center of the log. Put the chicken into the trench, then pinch the trench shut, covering the chicken. Cut the log into 8 round patties. Dust with flour. Heat oil in skillet and deep fry until golden brown. Drain and serve. 


APPLE-POPCORN BRITTLE

~Submitted by Treva, Eastern TN

1 quart popped popcorn*
2 cups apple and cinnamon flavored cereal 
3/4 cup apple juice**
1 cup sugar
1/4 cup light corn syrup
1/2 teaspoon vinegar 
1/4 teaspoon salt 

In a bowl, toss together popped popcorn, cereal and peanuts. Set aside. Butter sides of a heavy 2 quart saucepan. In saucepan, combine apple juice, sugar, corn syrup, vinegar and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil. Cook to hard ball stage (250 degrees Fahrenheit on a candy thermometer). Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to coat. Spread in a buttered 15 1/2 by 10 1/2 by 1-inch baking pan. Cool until hardened. Break into pieces.

*1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes approximately 1 quart of popped popcorn. 

**3/4 cup apple pop wine may be used instead of apple juice.


CAJUNLOU'S BAKED TAMALES

~Submitted by Johnny, LA

Johnny sends this to us from his friend, Cajunlou, with permission, of course.

2 Pounds Ground beef
1 Can Tomatoes (14 oz)
2 Tbsp. Chili powder OR
5 tsp. Ground ancho (pasilla) chile PLUS
1 tsp. Cumin AND
1/4 tsp. Cinnamon
1 Garlic clove, crushed
1 tsp. Salt
1 Cup Black olives

CORN MEAL DOUGH:
4 Cup Corn meal
2 tsp, Salt
8 Cup Water
2 Eggs, well beaten
4 Tbsp. Butter

Add corn meal and salt to water in pot. Bring to boil and cook over medium heat until thick, 5-10 minutes. Add eggs and butter. Stir well.

TAMALE FILLING:
In skillet, saut? beef in pan until brown. Add tomatoes, chili powder, garlic, salt and olives. Cook 15 minutes. Grease 9x13" baking dish and line bottom with 1/2 dough. Add meat mix, cover with remaining 1/2 dough. Bake 20 minutes at 325.


ROMEO AND JULIET CAKE

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

Light Part - One cup of white sugar, whites of six eggs, well beaten; one tablespoonful of butter, one and one-half cups of flour, one heaping teaspoonful of baking powder, four tablespoonfuls sweet milk. 

Dark Part - One cup of sugar, one tablespoonful of butter, yolks of six eggs, one cup of flour, four tablespoonfuls of sweet milk, one heaping teaspoonful of baking powder. Bake in separate tins.

The layers being light and dark; then spread a custard between them which is made with 2 eggs, 1 pint of milk, one-half cup of sugar, 1 tablespoonful of flour or corn starch; when cool, flavor with vanilla, 2 teaspoonfuls. Fine.

This is typed exactly as written on page 327 of The International Cook Book. ECONOMICAL and PRACTICAL A complete compendium of information on the art of housekeeping. Copyright 1895.


SCAMPI, MUSHROOMS AND CHEESE

~Submitted by Larry Holmes, Ontario, Canada

20 scampi
2 tablespoons butter
2 shallots, chopped
1/2 pound mushrooms, cleaned and sliced
1 teaspoon chopped parsley
3 tablespoons brandy
1 1/2 cups light cream, heated
1 teaspoon cornstarch
2 tablespoons cold water
1/2 cup grated Swiss or Gruyere cheese
salt and pepper
boiled rise

Remove scampi from shell. Heat butter in large skillet. When hot, add shallots and mushrooms; season and cook 3 minutes over medium-high heat. Sprinkle with parsley. Slice scampi in half and add to skillet. Cook 2 minutes over medium heat and correct seasoning. Pour in brandy; cook 2 minutes over medium-high heat.


Remove scampi from pan and set aside. Add cream to skillet and cook 3 to5 minutes over medium heat. Mix cornstarch with cold water; stir into sauce. Cook 1 minute. Return scampi to the skillet and add most of the cheese; mix and cook, 1 minute.

Spoon scampi over boiled rice and sprinkle with remaining cheese. Broil in oven to melt cheese.

Serves 4


MANDARIN SPINACH SALAD

~Submitted by Mary S., Nashville, TN

8 cups spinach 
1/2 cup mandarin oranges, drained 
1 small red onion, thinly sliced 
2 tablespoons toasted sliced almonds 

Dressing:
1 tablespoon orange juice 
1 tablespoon lemon juice 
1 tablespoon honey 
2 tablespoons honey mustard 

Combine salad ingredients in large bowl. 

Mix together dressing ingredients & pour over salad ingredients. Toss gently and enjoy!


SOUTHWESTERN-STYLE HOT DOGS

~Submitted by Treva, Eastern TN

Hot Dogs: 
1 (1 pound) package hot dogs (8 dogs) 
8 hot dog buns 

Topping: 
1/4 cup chopped, jarred pickled jalapeno chiles 
1 cup shredded taco cheese blend 

Hot Dogs:
Prepare grill with hot coals or heat a gas grill. Grill the hot dogs for about 8 minutes total, turning several times during cooking. 

Toast hot dog buns, if you wish. Slice each grilled hot dog lengthwise, three-quarters of the way through, being careful not to cut the dogs all the way through. 

Topping
Spoon about 1/2 teaspoon chopped jalapenos into the slice in each hot dog. Sprinkle about 2 tablespoons of the cheese over the jalapenos on each hot dog. 

Carefully grill hot dogs, without spilling any of the topping, for another 1 minute to melt the cheese. Place the dogs in the toasted buns. 


NUTMEG MELT AWAYS

~Submitted by Brenda, AL

Here is a great cookie recipe that I usually make at Christmas time. They just melt in your mouth.

1 cup butter (NO SUBSTITUTIONS)
1/2 cup sugar
1 teaspoon vanilla
2 cups ALL Purpose flour
1/4 cup toasted almonds, ground
1 cup powdered sugar
1 Tablespoon nutmeg

In large mixing bowl, cream butter sugar and vanilla.

Gradually add flour and mix well. Stir in almonds. Mix well. Shape into 1 inch balls. Place 2 inches apart on ungreased cookie sheet.

Bake at 300° 18 -20 minutes or until bottom is light brown.

Cool on wire rack.

Gently roll cookies in powdered sugar.


ALL SORTS OF STUFF CAKE

~Submitted by Beverley, Montreal, Canada

1 cup oil
1/4 cup half and half or milk
2 cups sugar
4 eggs
3 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tsp pure vanilla or almond extract etc.
3 small apples peeled and coarse chopped
1/4 cup dark raisins
1/4 cup chocolate chips
1/3 cup chopped walnuts, almonds or pecans
1/4 cup flaked coconut
1/4 cup drained and chopped maraschino cherries
powdered sugar mixed with cocoa as garnish

This recipe is very simple and delicious and tastes best when aged. Because my recipe does not include any cinnamon ( I don't care for the brownish batter color ) , use of a pure flavor extract is very important. I send this cake often as part of a care package to my daughter in college. (Jayne's comment)

Grease and flour a large fluted cake pan. Preheat oven to 325F.

Beat oil, milk, extract and sugar till well combined. Beat in eggs to combine. Sift dry ingredients together and beat into to wet mixture and combine well. Stir in fruits and nuts. Turn batter into pan and bake until tested done with wooden toothpick- about 60 to 75 minutes. Cool in pan 15 minutes and remove to rack to cool well. Wrap overnight before slicing for best flavor. Dust with sugar/cocoa. 1 large moist cake. Freezes well.

Source: Jayne's World


SPICY ROAST BEEF & BRIE PANINI

~Submitted by Johnny, LA

Take the lowly roast beef sandwich to a new level with brie cheese and crispy fried onions. Grill it with a garlic herb compound butter and you reach even greater gastronomic heights. This is good enough for dinner, and you can scale it up or down, depending on the number of guests.

INGREDIENTS:
1/4 cup (about) butter, at room temperature
2 teaspoons garlic powder
1 teaspoon dried oregano, crushed between palms
8 slices Italian bread, sliced 1-inch thick
1/4 cup horseradish mayonnaise
3/4 pound thin-sliced deli roast beef
1 cup (about) crisp-fried onion strips (canned are fine)
1 (about 14 ounces) wheel of brie cheese, sliced into 1/4-inch thick strips across the diameter
2 Tablespoons Dijon mustard

PREPARATION:
Mix together butter, garlic powder, and oregano. Spread one side of each slice of bread with the butter mixture. 

Place 4 slices, buttered-side down, on a cutting board to build the panini sandwich. Spread unbuttered sides with horseradish mayonnaise. 

Pile roast beef on top of mayonnaise. Sprinkle with the crisp-fried onion strips and top with brie cheese. Spread Dijon mustard on the unbuttered sides of the remaining 4 slices of bread and place on top of brie. You should have 4 sandwiches with buttered tops and bottoms. 

Preheat panini-grill or griddle. When hot, place sandwiches on panini grill and cook until golden brown on each side. Cut panini sandwiches in half and serve. 

Yield: 4 panini sandwiches.


SPANISH PORK CHOPS

~Submitted by Robyn, Auckland, New Zealand

Serves 4 

4-6 pork loin chops
500g waxy (3-4 medium) potatoes, peeled
1 onion, peeled and diced
8 olives, optional
400g can tomatoes – use tomatoes with extra flavour
1/2 cup chicken stock
dash of oil 

Slice the potatoes thinly and place in the bottom of a lasagna-style dish. Scatter over the onion and olives then pour over the canned tomatoes and stock.

Brown the pork chops both sides in a dash of oil in a hot pan and place on top of the tomatoes.

Bake at 200?C for 40 minutes until the potatoes are tender and the pork chops are crispy golden and cooked. 

Serve garnished with chopped fresh herbs like parsley or chives if wished.


ITALIAN MEATBALL SANDWICHES

~Submitted by Treva, Eastern TN

BASIC MARINARA: 
1 cup dry white or a light bodied red wine
2 (6 oz.) cans tomato paste
1 (28 oz.) can ready cut roma or 
regular tomatoes or 2 lb. fresh roma or 
regular tomatoes, peeled and seeded
1 medium red or yellow onion, chopped
1 red pepper, chopped optional
2 large cloves fresh garlic, pressed or minced
2 to 3 tablespoons fresh basil (1 tablespoon dry)
1 tablespoon fresh oregano (1/2 tablespoon dry)
1 to 2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 to 8 shakes chili powder or cayenne pepper
fresh ground black pepper to taste
1/2 teaspoon extra virgin olive oil
olive oil cooking spray

1. Lightly spray a 4 quart stock pot with olive oil cooking spray and preheat on medium. Saut? garlic 2 to 3 minutes or until lightly golden. Add tomatoes and all remaining ingredients, except fresh basil and olive oil. 

2. Simmer sauce for 1 to 4 hours. Add basil and olive oil to sauce a few minutes before end of cooking time. If sauce becomes too thick add a little water or wine. 

ITALIAN MEATBALLS: 
olive oil cooking spray
1 lb. 97% lean ground beef or 97 to 99% lean ground turkey
1 lb. 93% to 95% lean Italian turkey sausage, sweet or 
hot (no more than 2.5 grams fat per 1-oz serving)
2 cloves fresh garlic, pressed or minced
1 cup finely chopped onion
2 cups herb or garlic fat free salad croutons, processed into fine crumbs
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8-teaspoon fresh ground black pepper
2 egg whites
6 oz. grated low fat mozzarella cheese 
6 (4-oz) sourdough rolls or bread

1. Preheat oven to 425 F. Remove sausage from casings, if necessary. Mix ground beef and sausage together with garlic, onions, bread crumbs, salt, garlic powder, oregano, and egg whites until well combined. If mixture seems too dry add an additional egg white to mixture. 

2. Spray a large nonstick baking sheet with cooking spray or line a regular cooking sheet with foil and spray with cooking spray and set aside. Roll mixture into 2 1/2 to 3 inch balls, approximately, 3 ounces per meatball. Place meatballs on baking sheet and bake for approximately 30 minutes, turning over once during baking time to prevent from over cooking on bottom. 

3. While meatballs are baking, cut rolls in half lengthwise cover and set aside; or for warm bread, wrap rolls in foil. Place package in oven with meatballs about 10 minutes before meatballs are finished cooking. 

4. To assemble sandwiches; split meatballs in half. Top 6 roll halves with a total of 2 meatballs. Pour 1/2 cup hot Basic Marinara over meatballs evenly and then top sauce with 1/4 cup grated cheese. Put sandwiches and extra roll halves under broiler for 1 to 2 minutes until cheese is melted. Remove from oven and top with other end of roll. 

Serve with extra sauce on the side if desired. 

Yield approximately 12 large meatballs.


DELUXE APPLE PIE

~Submitted by Larry Holmes, Ontario, Canada

pastry for double crust 9-inch pie
6 apples, peeled, cored and sliced
1/3 cup granulated sugar
6 tablespoons packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup butter
1/2 teaspoon grated lemon zest
6 tablespoons whipping cream

Line a 9-inch pie plate with pastry. Combine brown and granulated sugar, flour, cinnamon and slat; mix with apples. Spread mixture into unbaked pastry shell. Dot with butter; sprinkle with lemon zest. Pour cream over the top. Cover with top crust, sealing carefully and making slits to allow steam to escape. Bake in 450-degree F./ oven for 10 minutes; reduce heat to 350 and bake for 30 to 35 minutes or until apples are tender.

Tip: For attractively glazed crust, brush before baking with cream or with lightly beaten egg mixed with a little milk; sprinkle with sugar.

Serves 6 to 8.


CHEESE-CAYENNE COOKIES

~Submitted by Leasa, IA

A new twist on a hot cookie!

1 C flour plus 2 T
1/4 t salt
1 stick butter, room temp
2 C grated extra sharp cheddar

Mix butter and grated cheese. Combine dry ingredients, add to the cheese mixture.

Roll into log 2" in diameter. Wrap in wax paper and chill overnight.

Slice as thin as possible. Place on non-stick cookie sheet, and place a pecan half on each slice. 

Bake at 375° for 14-15 minutes or until light brown. 

Store in covered container in refrigerator. These freeze well.


EASY MAPLE SQUARES

~Submitted by Mary S., Nashville, TN

3 beaten eggs
1/2 teaspoon salt
2/3 cup cooking oil
3/4 cup chocolate chips
1 cup dark maple syrup
1/2 cup chopped walnuts
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder

Mix in order given. Pour into 13 ? 9 pan, bake at 350?F for 30 minutes. Do not overbake.


APPLE-GLAZED PORK ROAST

~Submitted by Jean, Syracuse, NY 

4 lb. pork loin roast 
6 apples 
1/4 cup apple juice 
3 Tbs brown sugar 
1 tsp ginger, ground 

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. 

Core and quarter apples. Place apple quarters in bottom of crock pot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low for 10-12 hours, until done.


OKLAHOMA CAKE 

~Submitted by Treva, Eastern TN

3 cups flour
2 cups sugar 
1 tsp soda 
1/2 tsp salt 
1 tsp cinnamon 
1 &1/2 cups vegetable oil 
3 lightly beaten eggs 
1 can (8 oz.) crushed pineapple, undrained 
1 cup chopped pecans or walnuts 
1/2 tsp. grated lemon peel (optional) 
1 cup shredded coconut (optional) 

Frosting:
2 cups powdered sugar 
1 pkg. (3 oz.) cream cheese, softened 
1/2 cup margarine or butter 

In a large mixing bowl, using a spoon, mix all cake ingredients together. 

Pour into greased and floured bundt pan. Bake for 40-60 minutes at 350 degrees. Cake is done when it crusts on top. Cool on rack 20 minutes then invert. 

Mix all frosting ingredients together and spread on cake as soon as removed from pan.

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ALMOND CHICKEN SALAD WITH ASPARAGUS

~Submitted by Treva, Eastern TN

2 cups asparagus tips, diagonally cut
1/2 cup plain, non-fat yogurt
1 teaspoon curry powder
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 cups cooked skinless, boneless chicken breast, chopped
1/2 cup red bell pepper, seeded and chopped
1/4 cup fresh cilantro, chopped
2 tablespoons sliced almonds, toasted
spinach leaves

1. Steam asparagus for 2 minutes or until crisp-tender.

2. In a medium bowl, whisk together the yogurt, curry, lemon juice and salt.

3. Add asparagus, chicken, bell pepper, cilantro and almonds and toss to coat.

4. Serve on fresh spinach leaves.

Serves 4.

Fat: 2.3 g, Carbohydrates: 9.9 g, Calories:107.9 Protein: 13.3 g


LOW CARB, SUGAR FREE PUMPKIN SPICE POUND CAKE

~Submitted by Jean, Syracuse, NY

8 ounces cream cheese 
1 cup butter softened
4 eggs
1/2 cup Maple Sugarfree syrup
1 cup canned pumpkin
1 teaspoon vanilla extract 
1 cup Splenda Granules, Maltitol or Diabetisweet 
2 teaspoons baking powder 
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
3 cups almond flour
1 cup chopped walnuts or pecans

Preheat the over to 325 F. Prepare a bundt pan with spray oil. Combine wet ingredients together in a blender until smooth. Mix dry ingredients together and then fold in wet ingredients. Pour evenly into baking pan.

Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, then invert on a serving plate.

Dust with sweetener (optional). 

Makes 12 Servings 
Per Serving: 5 Carbs 
Total Net Carbs: 60

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FAJITA INFERNO

~Submitted by Larry Holmes, Ontario, Canada

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

1 lime, juice and grated peel
1/2 cup finely chopped pickled banana peppers
2 tablespoons pickled banana pepper liquid
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 - 2 drops Tabasco sauce
1 pound beef flank, inside round or sirloin steak
1 medium onion, cut into strips
1 sweet red or yellow pepper, cut into strips
1 tablespoon canola oil
1 teaspoon chili powder
4 whole-wheat pitas
salsa of your choice

Combine finely grated peel and juice from lime, banana peppers and liquid, Worcestershire and half the garlic in a large seal-able freeze bag. 

Pierce beef all over with fork and add to bag; refrigerate 8 – 12 hours. Discard marinade.

Grill steak using medium-high heat 3 - 4 minutes per side for rare. Let stand for 5 minutes. Slice thinly across grain.

Meanwhile, toss vegetables with oil, remaining garlic and chili powder. Saute over medium high heat for 5 minutes, stirring occasionally.

Tuck steak and vegetables into warm pitas and top with some salsa of your choice.

Serves 4.

Per serving: 
Calories 250; Fat 11 g (Sat. 3 g); Cholesterol 40 mg; Protein 29 g: Carbohydrates 27 g; Fiber 5 g; Sodium 340 mg


HASH BROWN STRATA

~Submitted by Maggie, TX

nonstick cooking spray
2 cups frozen loose pack diced hash brown potatoes with onion and peppers
1 cup cut broccoli florets
1/3 cup finely chopped turkey bacon or turkey ham, about 2 ounces
1/3 cup evaporated fat free milk
2 tablespoons all purpose flour
2 8 ounce cartons refrigerated or frozen egg product, thawed
1/2 cup shredded reduced fat cheddar cheese
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4 teaspoon black pepper
fresh basil sprigs for garnish, optional

Preheat oven to 350F. Lightly coat a 2 quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with turkey bacon or ham. Set aside. Stir milk gradually into flour in a medium bowl. Stir in egg product, half of the cheese, the snipped or dried basil and black pepper. Pour egg mixture over vegetables. 

Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs.

Make ahead Tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 hours. Before serving, remove cover and bake as directed above.

Makes 6 servings.
Nutritional facts per serving
Calories: 152, total fat: 4g, saturated fat: 0g, cholesterol: 14mg, sodium: 359mg, carbohydrate: 14g, fiber: 0g, protein: 13g, vitamin A: 13%, vitamin C: 17%, calcium: 14%, iron: 10%
Starch: 1 diabetic exchange, Lean meat: 1.5 diabetic exchange

Source: That's My Home

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THAI CHICKEN WITH BASIL

~Submitted by Jean, Syracuse, NY

2 tablespoons vegetable oil (divided use)
12 ounces skinless boneless chicken breasts, cut in cubes
1 small onion, chopped
2 garlic cloves, chopped
3 fresh chiles, seeded and thinly sliced (or to taste)
20 fresh basil leaves (plus additional leaves for garnish)
1/4 cup coconut milk
1 tablespoon fish sauce
Juice from 1/2 lime

In a wok or heavy skillet, heat 1 tablespoon of the oil. Add chicken, onion, garlic, and chiles. Cook, stirring occasionally, 3 to 5 minutes or until cooked through.

Stir in basil leaves, coconut milk, and fish sauce. Stir briefly over heat. 

Add lime juice. Garnish with basil leaves. 

Makes 2 to 3 servings


CUCUMBER WATERMELON SALAD

~Submitted by Jean, Syracuse, NY

1 cup julienned cucumber
1 cup cubed seedless watermelon
1 serrano chile, minced
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon fresh lime juice

Combine cucumber and watermelon in a decorative serving bowl; fold in chile, green onion, cilantro and mint. Stir in lime juice. 

Cover and refrigerate for at least 4 hours before serving. 

Makes 2 servings


HERB FRITTATA

~Submitted by Jean, Syracuse, NY

2 large eggs
2 tablespoons milk
1/4 teaspoon salt
2 tablespoons chopped fresh chives
1 1/2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon butter
2 teaspoons extra-virgin olive oil

Whisk eggs, milk, salt and fresh herbs until just blended together.

Heat the butter and oil in small frying pan (about 5 inches on the bottom and 7 inches across the top) until it just starts to sizzle, then pour in the eggs and turn the heat down very low. Cook gently for 3 to 4 minutes. The eggs will start to puff up and sizzle at the edge. Lift a corner of the frittata with a spatula, and check to see if the bottom has browned in splotches. When it has, flip the frittata over by giving the pan a firm, quick shake up and over toward you so that the egg mass dislodges and flips over in one piece. Or, if that unnerves you, turn the frittata over with a spatula. Cook the second side for 1 1/2 to 2 minutes, again checking to see if the bottom has browned to your liking.

Serve right away, or let cool to room temperature and cut the frittata in wedges.

Makes 1 serving as a lunch dish or 2 servings as an appetizer.

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CHICKEN ATHENA

Chicken breasts, lemon juice, balsamic vinegar, olives & dried tomatoes are cooked in a crock pot and sprinkled with fresh basil, feta cheese & capers.

Ingredients:
6 boneless, skinless chicken breast halves
3 cloves garlic, minced
2 medium onions, chopped
1/4 cup freshly squeezed lemon juice
1 Tablespoon balsamic vinegar
1/3 cup Kalamata olives, pitted and chopped
1/3 cup dried tomatoes, drained and roughly chopped
1 teaspoon salt, optional
2 Tablespoons chopped fresh basil
1/3 cup crumbled Feta cheese
1/4 cup capers (optional)

Method:
Place chicken in a crock pot and add the next 7 ingredients. Cover and cook on low setting for 7-8 hours (or on high setting for 3 1/2 to 4 hours) or until chicken juices run clear and chicken is completely cooked. Place chicken on a large serving platter and sprinkle with basil, Feta cheese and capers.

Serve with rice pilaf (can serve with plain rice or potatoes).

Number of servings: 6


RICE PILAF

1 cup rice (I enjoy using wild brown rice or a mix of wild and white)
2 cups chicken stock (I use canned)
1/2 medium diced onion
2 bay leaves
salt and pepper, to taste
1 Tbls. canola oil
1 cup frozen green peas, blanched
Toasted chopped pistachio nuts

Pre-heat oven to 375 degrees F.

Sweat onion in oil for about 3 minutes.

Add DRY rice - Stir and coat 2 minutes.

Add chicken stock and bring to a boil. Add bay leaves, salt, and pepper. Cover and place in pre-heated oven (do not disturb while in oven) for 20 minutes. Remove from oven, add peas. Fluff with fork, toss with nuts, and serve.

Variations - pinch of Saffron - tsp. of Curry - substitute 1/4 cup of orange juice for stock (can also substitute 1/4 cup white wine).


GRAPE SALAD

I had this recently at a friend's house and couldn't believe how simple it is to make. She got the recipe from a 5-ingredient cookbook.

1 pound seedless green grapes
1 pound seedless red grapes
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package slivered almonds

Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.

In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes, and then fold the mixture into the grapes until well coated. Fold in the almonds.

Cover and refrigerate for 1 hour to allow flavors to blend. Serve on lettuce-lined plates.


BAKED "FRIED" CHICKEN

I tried this using fat-free mayonnaise and it didn't work as well as with regular mayonnaise. I add some garlic salt to the crushed cereal.

4 skinless, boneless chicken breasts
1/2 cup mayonnaise
2 teaspoons prepared mustard 
1/4 cup grated Parmesan cheese
1 cup crushed cornflakes cereal 

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

2. Rinse chicken and pat dry. In a small bowl mix together the mayonnaise, mustard and cheese. Brush mixture onto chicken pieces to coat. 

3. Place cereal crumbs in a shallow dish or bowl; roll chicken in crumbs to coat and place coated chicken in a lightly greased 9x13 inch baking dish. 

4. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes or until chicken is cooked through and juices run clear. 

Serves 4.

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