A2ZRecipes.net

Good evening and welcome to your Wednesday edition of A to Z Recipes Newsletter.

Yeppers... I am late in getting this issue to you. I have no real excuse other than being tired and stressed out. I took care of my family and career responsibilities but put the publication on the back burner. However, I've loaded this one with all sorts of recipes so perhaps I'll remain in your good graces. Yes, that's bribery but, we do what we must, right? Seriously, I am sorry about being late. I had some personal things to take care of that have really worn me to a frazzle. Then some medical expenses hit, and then all the web site and publication bills came due at the same time and I got brain (and wallet) freeze. Okay, that's the end of my excuses. But the beginning of a great newsletter. You should see all the recipes we've got! Some of you came to bat for me when you read that the recipe cupboard was low. What a fantastic assortment, with some new faces (and some old ones that are almost like new!!!). Please thank the following for their help. I sure would like to list your name in the next issue!

Michael H., NY
Mary Jane, Stockton, CA
Beverley, Montreal, Canada
Johnny, LA
Joan, Savona, B.C.
Leasa, IA
Treva, Eastern TN
Carol, Tupper Lake, NY
Luanne, FL
Barbara, Chula Vista, CA
Robyn, Auckland, New Zealand
Lisa H., Belmont, NC
Patricia, MI
Skirnir, WI
Larry Holmes, Ontario, Canada
Donna, TX
Aafrin, Pune, India
Cathy L., Staten Island, NY
Mary S., Nashville, TN
Brenda, AL
Kat, Spain
Jean, Syracuse, NY

Please remember the Monthly Theme topic of Potluck Pleasers. We'll be collecting those recipes through this month. Use the special email link found in the Monthly Theme section for your submissions.

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/

From:	To:
Departing: Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31	Returning: Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Adults (18-64) 0123456
More search options on Travelocity: Seniors (65+), Minors (2-17), First Class, One-Way

TIME GETS BETTER WITH AGE

Shared by Michael H., NY

Read it through to the end, it gets better as you go!

I've learned that I like my teacher because she cries when we sings "Silent Night". Age 5 

I've learned that our dog doesn't want to eat my broccoli either. Age 7 

I've learned that when I wave to people in the country, they stop what they are doing and wave back. Age 9 

I've learned that just when I get my room the way I like it, Mom makes me clean it up again. Age 12 

I've learned that if you want to cheer yourself up, you should try cheering someone else up. Age 14 

I've learned that although it's hard to admit it, I'm secretly glad my parents are strict with me. Age 15 

I've learned that silent company is often more healing than words of advice. Age 24 

I've learned that brushing my child's hair is one of life's great pleasures. Age 26 

I've learned that wherever I go, the world's worst drivers have followed me there. Age 29 

I've learned that if someone says something unkind about me, I must live so that no one will believe it. Age 30 

I've learned that there are people who love you dearly but just don't know how to show it. Age 42 

I've learned that you can make some one's day by simply sending them a little note. Age 44 

I've learned that the greater a person's sense of guilt, the greater his or her need to cast blame on others. Age 46 

I've learned that children and grandparents are natural allies. Age 47 

I've learned that no matter what happens, or how bad it seems today, life does go on, and it will be better tomorrow. Age 48 

I've learned that singing "Amazing Grace" can lift my spirits for hours. Age 49 

I've learned that motel mattresses are better on the side away from the phone. Age 50 

I've learned that you can tell a lot about a man by the way he handles these three things: a rainy day, lost luggage, and tangled Christmas tree lights. Age 51 

I've learned that keeping a vegetable garden is worth a medicine cabinet full of pills. Age 52 

I've learned that regardless of your relationship with your parents, you miss them terribly after they die. Age 53 

I've learned that making a living is not the same thing as making a life. Age 58 

I've learned that if you want to do something positive for your children, work to improve your marriage. Age 61 

I've learned that life sometimes gives you a second chance. Age 62 

I've learned that you shouldn't go through life with a catchers mitt on both hands. You need to be able to throw something back. Age 64 

I've learned that if you pursue happiness, it will elude you. But if you focus on your family, the needs of others, your work, meeting new people, and doing the very best you can, happiness will find you. Age 65 

I've learned that whenever I decide something with kindness, I usually make the right decision. Age 66 

I've learned that everyone can use a prayer. Age 72 

I've learned that even when I have pains, I don't have to be one. Age 82 

I've learned that every day you should reach out and touch someone. People love that human touch-holding hands, a warm hug, or just a friendly pat on the back. Age 90 

I've learned that I still have a lot to learn. Age 92

I've learned that you should pass this one on to someone you care about. Sometimes they just need a little something to make them smile.

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!

Important Tips

Shared by Mary Jane, Stockton, CA

If you dislike attorneys ... you will love them for these tips. Read this and make a copy for your files in case you need to refer to it someday. Maybe we should all take some of his advice! A corporate Attorney sent the following out to the employees in his company. 

1. Do not sign the back of your credit cards. Instead, put "PHOTO ID REQUIRED." 

2 When you are writing checks to pay on your credit card Accounts, DO NOT put the complete account number on the "For" line. Instead, just put the last four numbers. The credit card company knows the rest of the number, and anyone who might be handling your check as it passes through all the check processing channels won't have access to it. 

3.. Put your work phone # on your checks instead of your home Phone. If you have a PO Box use that instead of your home address. If you do not have a PO Box, use your work address. Never have your SS# printed on your checks (DUH!) You can add it if it is necessary. But if you have it printed, anyone can get it. 

4.. Place the contents of your wallet on a photocopy machine. Do both sides of each license, credit card, etc. You will know what you had in your wallet and all of the account numbers and phone numbers to Call and cancel. Keep the photocopy in a safe place. I also carry a Photocopy of my passport when I travel either here or abroad. We've all heard horror stories about fraud that's committed on us in stealing a Name, address, Social Security number, credit cards. 

Unfortunately, I, an attorney, have firsthand knowledge because my Wallet was stolen last month. Within a week, the thieve(S) ordered an Expensive monthly cell phone package, applied for a VISA credit card, had A credit line approved to buy a Gateway computer, received a PIN number from DMV to change my driving record information online, and more. But here's some critical information to limit the damage in case this happens to you or someone you know: 

5.. We have been told we should cancel our credit cards immediately. But the key is having the toll free numbers and your card Numbers handy so you know whom to call. Keep those where you can find them. 

6.. File a police report immediately in the jurisdiction where your credit cards, etc., were stolen. This proves to credit Providers you were diligent, and this is a first step toward an Investigation (if there ever is one). 

But here's what is perhaps most important of all: (I never even thought to do this.) 

7.. Call the 3 national credit reporting organizations Immediately to place a fraud alert on your name and also call the Social Security fraud line number. I had never heard of doing that until advised by a bank that called to tell me an application for credit was made over The Internet in my name. The alert means any company that checks your Credit knows your information was stolen, and they have to contact you by Phone to authorize new credit. 

By the time I was advised to do this, almost two weeks after the theft, all the damage had been done. There are records of all the Credit checks initiated by the thieves' purchases, none of which I knew about before placing the alert. Since then, no additional damage has been done, and the thieves threw my wallet away this weekend (someone turned it in). It seems to have stopped them dead in their tracks. 

Now, here are the numbers you always need to contact about your wallet, if it has been stolen: 

1.) Equifax: 800-525-6285 
2.) Experian (formerly TRW): 888-397-3742 
3.) Trans Union: 800-6807289 
4.) Social Security Administration (fraud line):800-269-0271 

We pass along jokes on the Internet; we pass along just about everything. 

If you are willing to pass this information along, it could really help someone that you care about.

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
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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
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12th Ellen C. in Eufaula, Alabama
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14th Cheryl C. in Queensland, Australia
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30th Liz C. in Billings, Montana
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I'm Not Old. Just Mature 

Shared by Beverley, Montreal, Canada

Today at the drugstore, the clerk was a gent. 
From my purchase this chap took off ten percent. 
I asked for the cause of a lesser amount; 
And he answered, Because of the Seniors Discount.

I went to McDonald's for a burger and fries; 
And there, once again, got quite a surprise. 
The clerk poured some coffee which he handed to me. 
He said, For you, Seniors, the coffee is free.

Understand---I'm not old---I'm merely mature; 
But some things are changing, temporarily, I'm sure. 
The newspaper print gets smaller each day, 
And people speak softer---can't hear what they say.

My teeth are my own (I have the receipt.), 
and my glasses identify people I meet. 
Oh, I've slowed down a bit...not a lot, I am sure. 
You see, I'm not old...I'm only mature.

The gold in my hair has been bleached by the sun. 
You should see all the damage that chlorine has done. 
Washing my hair has turned it all white, 
But don't call it gray...saying blond is just right.

My car is all paid for...not a nickel is owed. 
Yet a kid yells, Old duffer...get off of the road! 
My car has no scratches...not even a dent. 
Still I get all that guff from a punk who's Hell bent.

My friends all get older...much faster than me. 
They seem much more wrinkled, from what I can see. 
I've got character lines, not wrinkles...for sure, 
But don't call me old...just call me mature.

The steps in the houses they're building today 
Are so high that they take...your breath all away; 
And the streets are much steeper than ten years ago. 
That should explain why my walking is slow.

But I'm keeping up on what's hip and what's new, 
And I think I can still dance a mean boogaloo. 
I'm still in the running...in this I'm secure, 
I'm not really old...I'm only mature.

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!

The Original Pat's King of Steaks® Philadelphia Cheese Steak recipe. For all the people who can not get to South Philadelphia to get the Original.

Serves 4

24 oz thin sliced rib eye or eye roll steak
6 table spoons of Soya bean oil
Cheese {we recommend Cheez Whiz®} American or Provolone works fine
4 crusty Italian Rolls
1 large Spanish onion

Optional:
sweet green and red peppers saut?ed in oil
Mushrooms saut?ed in oil

Assembly:
Heat an iron skillet or a non stick pan over medium heat. Add 3 tablespoons of oil to the pan and saut? the onions to desired doneness.

Remove the onions. Add the remaining oil and saut? the slices of meat quickly on both sides.

Melt the Cheez Whiz® in a double boiler or in the microwave.

Place 6 oz. of the meat into the rolls. Add onions, and pour the Cheez Whiz® over top.

Garnish with hot or fried sweet peppers, mushrooms, ketchup.

Put on the theme song to the first Rocky movie and enjoy!

Source: Pat's King of Steaks®, 1237 East Passyunk Ave., Philadelphia, Pa. 19147
http://www.patskingofsteaks.com/index.html

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!

BEAUREGARD EGGS
(Oeufs a la Beauregard)

~Submitted by Johnny, LA

This classic recipe is a favorite in the U.S. South. It's basically boiled eggs and toast layered with a cream sauce. This version of the recipe is written in the style of early cookbooks, so read through it thoroughly before you begin. 

INGREDIENTS:
6 eggs, hard-boiled, cooled and peeled 
1/2 pint of fresh milk 
1 tablespoonful of butter 
1 tablespoonful of cornstarch 
Salt and pepper to taste

PREPARATION:
Separate the whites from the yokes rubbing the latter through a sieve, and chopping the former very fine. But do not mix them. Have the milk ready to boil, and rub the butter and corn starch together, and add to the boiling milk. Then add the whites of the eggs, and salt and pepper to taste. Prepare previous to this some buttered toast, and cover it now with a layer of this white sauce and then add a layer of the yolks of the eggs. Add another layer of the sauce and another layer of the yolks, and then the remainder of the sauce Sprinkle the top with a little salt and pepper and set in a 350-degree F. oven and let it stand two minutes, and serve hot. 

Source: The Picayune's Creole Cookbook by New Orleans Times-Picayune
Reprinted with permission.


BEET & CABBAGE PICKLE 

~Submitted by Joan, Savona, B.C.

Makes 2 pints.

1 quart cooked peeled beets, diced
1 quart chopped raw cabbage
1 Tbsp salt
1 tsp pepper
white vinegar
2 c white sugar
1 c horseradish

Mix beets & cabbage. Add salt, sugar, pepper & horseradish. Cover with cold vinegar. Seal in sterile jars using water bath method.


DIJON DILL EGG SALAD WRAPS

~Submitted by Leasa, IA

4 hard cooked egg whites, chopped
2 T finely chopped red or green bell pepper
2 T finely chopped green onions
3 T plus 2 t mayo, divided
3 T Dijon-style mustard (or less to taste)
1 T chpd fresh or 1/4 t dried dill weed
alfalfa sprouts
leaf lettuce

Mix eggs, bell pepper, onions, 3 T mayo, mustard and dill.

Spread 1 t mayo down center of each lettuce leaf.

Top with about 1/4 C egg mixture, top with alfalfa sprouts. Fold like a burrito and enjoy!!


BANANA PINEAPPLE FREEZE

~Submitted by Treva, Eastern TN

2 cups Bananas -- ripe, mashed
2 cups Unsweetened Pineapple Juice
2 Tbsp Lemon Juice -- fresh
1 cup Crushed Pineapple in juice
Ground Cinnamon -- to taste

Combine all ingredients in a food processor, processing until smooth and creamy. Pour mixture into a 9 x 9 x 2-inch baking dish and freeze overnight or until firm. Serve chilled.


HOMEMADE DOG BISCUITS

~Submitted by Carol, Tupper Lake, NY

I used to make these for my German Shepherd. She loved them!!

3 1/2 c. flour
2 c. whole wheat flour
1 c. rye flour
1 c. cornmeal
2 c. bulgur
1/2 c. powdered milk
4 tsps salt 
1 package dry yeast
2 c. chicken stock or other liquid
1 egg and 1 tbs milk

Combine all the dry ingredients, except the yeast. In a separate bowl, dissolve the yeast in 1/4 c. warm water. Add the chicken stock to the yeast mixture. Add liquids to the dry ingredients and knead for about three minutes. Preheat oven to 300°. Roll the dough out on a floured board to 1/4" thickness. Cut into shapes with cookie cutters. Place in an ungreased cookie sheet and brush with a wash of egg and milk. Bake for 45 mins. Shut oven off and leave overnight to harden! 


CHEESY SCONES

~Submitted by Luanne, FL

For our scone friends !!!

Ingredients 
2 cups self-rising flour (see note) 
1 teaspoon dry mustard 
1/4 teaspoon salt 
1/4 teaspoon ground hot red pepper 
3 tablespoons unsalted butter 
2/3 cup shredded reduced-fat Cheddar cheese 
1 egg 
1/2 cup low-fat (1%) milk 

Directions 
Heat oven to 400 degrees F. 

Combine flour, mustard, salt and pepper in large bowl. Cut or rub in butter until mixture resembles coarse cornmeal. Add cheese. 

Gently stir egg and milk in small bowl. Stir into flour mixture just until mixture comes together. 

Turn dough out onto lightly floured surface. Gently knead 10 to 12 times. I just folded dough over about 6 times. Kneading is not my cup of tea Pat into 8-inch disk. Place on ungreased baking sheet. Cut dough into 8 equal wedges, separating slightly. 

Bake in 400 degree F oven for 17 to 20 minutes or until golden. Transfer to wire rack to cool Makes 8 scones. 

Note: For the self-rising flour you can substitute a mixture of 2 cups all-purpose flour, 1 tablespoon baking powder and 1-1/4 teaspoons salt. 


MCDONALD'S APPLE MUFFIN

~Submitted by Barbara, Chula Vista, CA

Yield: 24 copycat Servings

21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix

Beat all together with electric mixer on medium-speed.

Divide batter equally between 24 paper-lined cupcake wells. Bake 350~ 25 to 30 minutes or until knife inserted comes out clean. Cool before peeling off paper liners.


BUTTERNUT PUMPKIN SOUP WITH CHEESY CROUTONS

~Submitted by Robyn, Auckland, New Zealand

Serves 4-6

50g butter
1 onion, peeled and finely sliced
1 carrot, peeled and chopped
2 stalks of celery, chopped
a sprig of fresh rosemary, leaves picked and finely chopped
2 cloves of garlic, peeled and chopped
a stick of cinnamon
1 whole butternut pumpkin
1 medium-sized potato, peeled and chopped
1 1/2 litres chicken stock
sea salt and freshly ground black pepper
6 slices sourdough bread
extra-virgin olive oil
3/4 cup grated Gruyere cheese 

Melt the butter in a large saucepan over a medium heat, and add the onion, carrot, celery, rosemary, garlic and cinnamon stick. Cook gently with the lid on for 10 minutes or until soft.

Peel the butternut pumpkin with a vegetable peeler and cut it in half lengthways. Scoop out all the seeds and discard them, then chop the pumpkin into chunks. Add the pumpkin to the other vegetables in the pan and continue to cook gently for another 10 minutes.

Add the potato and chicken stock, and bring to the boil. Simmer until the potato is well cooked, then remove the cinnamon stick and blend the vegetables using a hand blender or food processor. Taste and season with salt and pepper.

Preheat your grill to high. Place 4-6 heatproof serving bowls on a baking tray and fill them with soup. Tear the bread into pieces and lay these on top of each bowl of soup, then drizzle with olive oil. Scatter with the grated cheese and cook under the preheated grill until bubbling and golden brown.

Source: Jamie Oliver


COFFEE ALMOND TORTONI

~Submitted by Treva, Eastern TN

Source: The Houston Junior League Cookbook 

1 egg white 
Pinch salt 
6 Tablespoons sugar 
1 cup whipping cream 
1 Tablespoon powdered instant coffee 
1/2 teaspoon vanilla 
1/2 cup (or more) toasted slivered almonds 
Shaved chocolate, for topping

Beat egg white until stiff; add salt and 4 Tablespoons of the sugar. Whip cream and fold in remaining 2 Tablespoons sugar and instant coffee. Fold in egg white, vanilla and almonds. Spoon into 6 paper baking cups or individual ramekins. Sprinkle with shaved chocolate. Freeze thoroughly. This dessert may be made several days before needed. 

Serves: 6


ORIENTAL CHICKEN SALAD 

~Submitted by Beverley, Montreal, Canada

Like Applebees Restaurant (courtesy of Marzee's Corner)

(Bet you could bake the chicken, too, to keep it lower in fat.. :~))

(Oriental Dressing) 
3 tablespoons honey 
1 1/2 tablespoons rice wine vinegar 
1/4 cup mayonnaise 
1 teaspoon Grey Poupon Dijon mustard 
1/8 teaspoon sesame oil 

(Salad) 
1 egg 
1/2 cup milk 
1/2 cup flour 
1/2 cup corn flake crumbs 
1 teaspoon salt 
1/4 teaspoon pepper 
1 boneless, skinless chicken breast half 
1 cup vegetable oil (for frying) 
1/4 cup chopped romaine lettuce 
1/4 cup red cabbage 
1/4 cup green cabbage 
1/2 carrot, julienned or shredded 
1 green onion, chopped 
1 tablespoon sliced almonds 
1/3 cup chow mein noodles 

DIRECTIONS: 
Preheat oil in deep fryer or deep pan over medium heat <apx 350 degrees>. Blend together all ingredients for dressing in a small bowl with an electric mixer, then refrigerate. In a small, shallow bowl beat egg, add milk, and mix well. In another bowl, combine flour with corn flake crumbs, salt and pepper. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. Fry each chicken finger for 5 minutes or until coating has darkened to brown. Prepare salad by tossing the chopped romaine with the chopped cabbage and carrots. Sprinkle sliced green onion on top of the lettuce. 

Sprinkle almonds over the salad, then the chow mein noodles. 

Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle.



SKY-HIGH BRUNCH BAKE

~Submitted by Lisa H., Belmont, NC

A flavorful but elegant dish, good for anytime of the day.

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed 
6 eggs 
1 cup POLLY-O Original Ricotta Cheese 
Dash hot pepper sauce 
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained 
4 slices cooked OSCAR MAYER Bacon, chopped *** 
1-1/2 cups KRAFT Shredded Cheddar Cheese 
1 cup chopped red peppers 
**for those who don't want to use bacon, substitute feta cheese

PREHEAT oven to 400°F. Unfold pastry sheet and roll out one sheet to about 11-inch square and one to 12-inch square. Line bottom and side of greased 9-inch springform pan with 12-inch pastry sheet. 

BEAT eggs in medium bowl with wire whisk. Reserve 1 Tbsp. of the eggs; set aside. Add ricotta cheese, pepper sauce and spinach to remaining eggs; mix until well blended. Layer half each of the bacon, cheese, spinach mixture and red peppers in pastry-lined pan. Repeat layers. 

PLACE remaining pastry sheet over mixture; fold and tuck pastry edges in pan. Pinch edges to seal. Brush top with reserved 1 Tbsp. egg. Cut 5 or 6 slits in top crust with tip of sharp knife to allow steam to escape. 

BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small knife around edge of pan before removing rim. 

Make-Ahead 
Assemble and bake pie as directed. Cover. Refrigerate several hours or overnight. When ready to serve, uncover. Bake at 350°F for 30 to 40 min. or until heated through.

NUTRITION INFORMATION 
Serves 12.
Nutrition (per serving)
Calories 380 Total fat 27g Saturated fat 10g Cholesterol 130mg Sodium 330mg Carbohydrate 23g Dietary fiber 2g Sugars 3g Protein 14g Vitamin A 130%DV Vitamin C 30%DV Calcium 25%DV Iron 15%DV 


TRAVELER'S DATE NUT BREAD

~Submitted by Patricia, MI

This recipe is called "travelers bread" because it has been mailed all over the country, sometimes in the pan in which it was baked

Prep time - 30 min
Baking time 11/2 hours - 350 deg

1 pound pitted dates, chopped
1 1/2 cups boiling water
2 tsp baking soda
2 1/4 cups flour
1/2 tsp baking powder
1 1/2 cups sugar
1/2 tsp salt
1 egg, beaten
1 tbsp butter, melted
1 tsp vanilla
1 cup chopped walnuts or pecans

Preheat oven to 350 Deg. Combine dates, boiling water and baking soda. Stir and set aside. In a large bowl mix flour, baking powder, sugar and salt together. In a second bowl, combine egg, butter and vanilla. Alternately add egg mixture and date mixture to dry ingredients. Sir in nuts and pour into loaf pan that has been lined with greased brown paper.

Bake 1 1/2 hours or until a toothpick comes out clean. Remove from pan and cool on wire rack. When cool, remove paper and wrap in foil to store or ship.


DOUBLE CHOCOLATE CHIP COOKIES

~Submitted by Skirnir, WI
Visit my web site for my recipe collection!
http://alcourt.homeip.net/w/

Here is one for you Maggie and everyone at A to Z Recipes. I took this one to a Lenten supper at church and baked them there, but in a strange oven, not the easiest to tell when they are done. If you do not overbake, they are moist and chewy. Crunchy, if overbaked. Both are delicious, but I prefer chewy. :)

Makes about 4 1/2 dozen small cookies (I never make this many!)

2 1/4 cups all purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt (I usually omit.)
1 cup butter or margarine, softened
1 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12 ounce package) semi-sweet chocolate chips

Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla in mixer bowl until creamy. 

Beat in eggs about 2 minutes or until light and fluffy. Gradually beat in flour mixture. Stir in chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degree oven 8 to 10 minutes or until puffed. Let stand for 2 minutes; remove to wire rack to cool completely.

Source: Nestle Toll House


BANANABERRY BOMBS
(muffins)

~Submitted by Treva, Eastern TN

1 cup quick-cooking rolled oats
1/2 cup flour
1/2 cup whole wheat flour
1/4 cup wheat germ (or wheat bran)
1/2 cup sugar
1 & 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 & 1/2 cup mashed bananas
2 egg whites (or 2 eggs)
1/4 cup butter or margarine (melted)
1 cup fresh or frozen blueberries

Preheat oven to 375F.

Combine oats, flours, wheat germ, sugar, baking powder, baking soda, & salt in a large bowl. Stir well and set aside.

In a small bowl, whisk together bananas, egg whites & melted butter until smooth. Add banana mixture to dry ingredients & mix until just moistened. Gently fold in blueberries.

Spray large muffin tin with non-stick spray (or use paper muffin cups.) Fill 3/4 full with batter. Bake for 20 minutes or until wooden pick inserted in center comes out clean.

Source: Canadian Country Gifts


PETIT BOUEF BURGUNDY

~Submitted by Larry Holmes, Ontario, Canada

1 pound ground beef
4 slices bacon, diced
1 pound small white onions, peeled
2 cloves garlic, minced
2 cups beef broth
1/2 cup dry white wine
2 tablespoons chopped parsley
1 teaspoon salt
1 teaspoon leaf thyme, crumbled
1 bay leaf
1/4 teaspoons freshly ground black pepper
1/2 pound fresh mushrooms, sliced
1 bag (1 pound) frozen baby carrots
1/4 cup all-purpose flour
1 package (10 ounces) frozen peas

Shape ground beef into 1-inch meatballs. Fry bacon until crisp in a large kettle or Dutch oven; remove with slotted spoon and drain on paper towels; pour off all but 2 tablespoons fat.

Brown meatballs, part at a time, in kettle; remove with slotted spoon and drain on paper towels; pour off all but 2 tablespoons fat.

Brown onions in fat in kettle 5 minutes, or until golden; stir in garlic and cook 1 minute. return meatballs and bacon to kettle; add beef broth, red wine, shopped parsley, salt, thyme, bay leaf and pepper. Bring to boiling; lower heat; cover kettle.

Simmer, stirring several times, 30 minutes; add mushrooms and frozen carrots; cover and simmer 15 minutes longer or until onions are tender when pierced with a two-tine fork; return to boiling.

Combine flour and 1/2 cup cold water in a cup until smooth; pour into bubbling liquid, stirring constantly, until sauce thickens and bubbles 3 minutes.

Ladle meatball mixture into a 10-cup casserole and cool to room temperature; cover casserole and refrigerate for up to 2 days.

One hour before serving, remove casserole and sprinkle frozen peas over; mix to blend.

Bale in moderate oven (350 degrees) 1 hour or until bubbly hot.

Makes 6 servings.


PEACH PRESERVE CAKE

~ Submitted by Donna, TX

Have had this recipe for many years. Do not remember where I got it, but it is a delicious cake.

2 sticks margarine
2 cups sugar
4 eggs
3 cups flour
1 tsp. cinnamon
1 tsp. cloves
1 cup buttermilk
1 tsp. soda (add to buttermilk)
1 cup chopped pecans
1 cup peach preserves
pinch of salt

Mix as listed. When batter is completely mixed and smooth, fold in preserves and pecans. 

Bake in a tube pan @ 325 degrees for 1 1/2 hours.


GRILLED TANDOORI CHICKEN

~Submitted by Aafrin, Pune, India

One 4- to 4 1/2-pound chicken, cut into 8 pieces, skin removed 
2 tablespoons vegetable oil 
1/2 cup chopped white onion 
2 tablespoons chopped garlic 
2 tablespoons chopped fresh ginger 
1 teaspoon finely chopped serrano or jalape?o pepper (stem and seeds removed) 
1 tablespoon paprika 
1 1/2 teaspoons salt 
1 teaspoon ground cumin 
1 teaspoon turmeric 
1 teaspoon ground coriander 
1 teaspoon garam masala (see recipe below)
1/2 teaspoon cayenne 
1/2 cup plain yogurt 
1 tablespoon fresh lemon juice
A pinch of red food color

With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1 inch apart and 1/2 inch deep into the larger pieces. Place the chicken in a baking dish or large plastic storage bag.

In a blender, combine the oil, onion, garlic, ginger and pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Add the red food color and mix again. Pour the marinade over the chicken. Turn the pieces to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap and refrigerate for at least 4 hours and up to 48 hours, turning occasionally.

Preheat the grill.

Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking as necessary until the chicken is cooked through but still tender, about 25 to 30 minutes. (Alternatively, bake in a preheated 425-degree F. oven on a baking sheet for 35 minutes.) Serve hot.

Makes 4 to 6 servings

Garam Masala

Cinnamon - 3" sticks
Cumin Seeds - 1/2 tbsp.
Coriander Seeds - 1/2 tbsp.
Black Pepper - 5-6
Bay Leaf – 1
Cloves - 4

Take all ingredients and mix. 

Roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool. 

Pound to a coarse powder either in a mortar and pestle or dry grind in a mixer. 

Use as required. 

Makes 2 tbsp.

Note: Use a heavy pan or griddle (tawa) for best roasting. You may add a tsp of ghee while roasting, for better flavor.

If you use it frequently, you can make larger quantities. However, the aroma is lost over a period of time, so it is better to make small amounts, frequently. 

Ready-made garam masala is often 'filled' with cumin and coriander powder to increase the bulk. This makes the flavor less marked. 

Garam masala is used both as an ingredient in dishes - where it is usually added toward the end of the cooking time - and as a seasoning to sprinkle over food. 

You can add or subtract spices and change amount to your taste. 

All garam masalas are usually unique to the preferences of the maker in India.


CATHY'S PORK LOIN

~Submitted by Cathy L., Staten Island, NY

This pork loin roast is stuffed full of sausage, cheese, pine nuts and other delicious ingredients. This is a great dish for special occasions.

INGREDIENTS:
4 to 5 pounds pork loin roast 
1/2 pound ground pork 
1/2 pound Italian sausage (unpacked) 
1 1/4 cups fresh parsley, finely chopped 
1/2 cup fresh basil leaves, chopped 
1/2 cup pine nuts 
1/2 cup grated parmesan cheese 
1 cup dry bread crumbs 
1/4 cup milk 
6 cloves garlic, minced 
1 egg 
1 teaspoon black pepper

PREPARATION:
In a blender or food processor, combine 1 cup of the parsley with the basil, pine nuts, parmesan cheese and garlic. Blend well and set aside. In a separate bowl combine the ground pork, Italian sausage, bread crumbs, milk, egg, pepper and remaining 1/4 cup of parsley.

Preheat grill and prepare for indirect grilling. Butterfly or roll cut the pork loin roast. Spread a thin layer of the herb, cheese mixture over one side of the pork loin. Form the meat mixture into a log down the center of the pork loin. Fold up the side so they over lap in the middle. Tie securely with kitchen twine and place on the indirectly heated portion of the grill. Cook, turning occasionally for 1 to 1 1/2 hours or until the meat reaches an internal temperature of 155 degrees. Slice and serve.


CHOCOLATE CHIP PUDDING COOKIES

~Submitted by Treva, Eastern TN

3 & 1/3 cups flour
1 & 1/2 tsp. baking soda
1 & 1/2 cups margarine
1 cup brown sugar (firmly packed)
1/2 cup white sugar
1 (6 oz.) box instant pudding (your choice of flavor)
1 & 1/2 tsp. vanilla
3 eggs
1 pkg. chocolate chips

Mix flour with baking soda. Combine margarine, sugars, pudding mix and vanilla in a large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips. Drop by ice cream scoops full onto ungreased cookie sheet. Bake between 350 to 375 degrees F. for 10 minutes (Temperature depends on your oven). Remove from oven, allow cookies to sit on cookie sheet 3 minutes more. Remove from sheet. Cool completely.


HAWAIIAN COCKTAIL SAUSAGES

~Submitted by Mary S., Nashville, TN

1 1/2 packages heat & serve sausages
1 tablespoon cornstarch
1/4 cup white vinegar
1/2 cup pineapple juice
1/4 cup water
1/2 cup green pepper -- cut into small pieces
1 cup pineapple chunks
1/2 cup maraschino cherries
1/2 cup brown sugar

Brown sausages and cut into pieces. 

Boil the cornstarch, brown sugar, vinegar, pineapple juice, water, and green pepper for 5 minutes. Add 1 cup of pineapple chunks, cherries, and sausages.


HOPPEL POPPEL

~Submitted by Brenda, AL

This recipe has a strange name. According to the article it is a breakfast dish, I haven't tried it.

8 small thin skinned potatoes
1/4 cup corn oil
6 Tablespoons butter
1 cup diced onion
2/3 cup sliced mushrooms
1 cup diced green bell pepper
1 cup diced all beef salami
10 large eggs
2 Tablespoons milk
2 Tablespoons fresh chopped parsley
1 cup grated cheddar cheese

Boil potatoes until just barely tender about 15 minutes, drain and cut into 1/4 inch slices. Fry in the oil until they begin to brown. Add the butter, onion, bell pepper and salami. Continue cooking and stirring until potatoes are crisp and vegetables are limp.

Lightly beat eggs with milk and parsley in medium bowl. Pour into skillet over other ingredients. Stir occasionally. As the eggs begin to set sprinkle on the cheese. Cover and cook without stirring 6 minutes until eggs are set. Add salt and pepper to taste before serving.

Serves 4 to 6.


LEMON MERINGUE ICE-CREAM WITH MANGO SAUCE

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

INGREDIENTS 
50g (2oz) cooked meringues, they can be broken ones 
300mls (1/2 pint) double cream 
Rind and juice of 1 lemon 
1/2 jar of luxury lemon curd 

MANGO SAUCE 
1 small mango, cut into small cubes 
3 good tablespoons luxury lemon curd or homemade 

METHOD 
Break up the meringue into chunky pieces. Whisk the cream lightly, add the lemon rind and juice and lemon curd to the cream and lastly fold in the broken meringue. Try not to over crush the meringues 

Line a loaf tin with cling-film and spoon in the lemon meringue mixture. Cover with cling film then freeze for at least 6 hours 

For the sauce, mix the mango with the lemon curd and spoon over the sliced ice-cream.

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STEWED TOMATOES

~Submitted by Jean, Syracuse, NY

Yield: 4 Servings 

3 cup Canned un drained tomatoes -cut into chunks 
1/2 cup Celery; minced 
1/2 tsp Dried oregano 
1/4 tsp Dried basil 
1 tbs Onion flakes minced 
1/2 tsp Salt; to taste 
2 tsp Margarine; 
2 tsp Sugar; or sugar sub 
1 dash Pepper; 

Combine all ingredients in a medium saucepan. Cover and cook over medium-low heat until celery is tender, about 10 minutes. Stir frequently while cooking. 

Per serving: 2g protein, 2g fat, 9g carb., 544mg sodium, 0mg chol., 68 calories.


CHIPOTLE-HERB CHICKEN BREASTS

~Submitted by Maggie, TX

This recipe serves: 4 

Preparation time : 10 minutes 
Cooking time : 15 minutes

Ingredients
1 chipotle pepper, rehydrated, stemmed and seeded
1/4 cup fresh parsley
1/4 cup fresh cilantro
2 cloves garlic, peeled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil
4 boneless, skinless chicken breasts, about 4 to 6 ounces each

Cooking Instructions
1. Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste. Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil. 

2. Rub the chicken breasts with the chipotle paste and set aside. 

3. Preheat the grill or broiler. 

4. Cook the chicken for about 4 to 6 minutes per side, until it is cooked through.

Nutrition Facts
Serving Size 1 chicken breast 
Amount Per Serving
Calories 141 
Protein 27 g 
Total Carbohydrate 1 g 
Dietary Fiber 1 g 
Soluble Fiber 0 g
Insoluble Fiber g 
Sugar 0 g 
Total Fat 3 g 
Saturated Fat 1 g 
Monounsaturated Fat 1 g 

Source: www.foodfit.com

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JEANNE'S HEALTHY VIDALIA ONION PIE 

~Submitted by Jean, Syracuse, NY 

1 cup crushed reduced-fat Ritz crackers 
1/2 stick butter or margarine, melted 
4 large Vidalia onions, peeled and sliced thinly 
2 tablespoons butter or margarine 
3 large eggs 
3/4 cup skim milk 
3/4 teaspoon fine sea salt dash of pepper 
1/2 cup grated reduced-fat Parmesan cheese dash of sweet paprika 
1 tablespoon freshly chopped parsley 

Pre-heat oven to 350 degrees F. Mix crushed Ritz crackers and 1/2 stick melted butter or margarine together and press into pie pan. Saut? Vidalia onion slices in 2 tablespoons butter or margarine until onions are softened. Place onions in pie pan. Beat eggs, skim milk, salt and pepper until smooth. Pour over onions. Sprinkle with grated Parmesan cheese, a sprinkle of paprika and parsley. Bake, uncovered, at 350 degrees F for 30 minutes or until knife inserted in center comes out clean.


ANN'S BOSTON BAKED BEANS
(crock pot)

~Submitted by Maggie, TX

Makes 20 side dish servings 
(Ideal slow cooker size: 4-5-quart)

1 cup raisins 
2 small onions, diced 
2 tart apples, unpeeled, diced 
1 cup chili sauce 
1 cup chopped extra-lean, reduced-sodium ham 
1 lb. 15-oz. can baked beans 
2 141/2-oz. cans baked beans, no-added-salt 
3 tsp. dry mustard 
1/2 cup sweet pickle relish 

Mix together all ingredients. 

Cover. Cook on Low 6-8 hours.

Exchange List Values: Starch 1.0, Fruit 0.5, Carbohydrate 0.5 

Basic Nutritional Values: Calories 148 (Calories from Fat 6), Total Fat 1 gm (Saturated Fat 0.1 gm, Polyunsat Fat 0.2 gm, Monounsat Fat 0.1 gm, Cholesterol 3 mg), Sodium 443 mg, Total Carbohydrate 32 gm, Dietary Fiber 6 gm, Sugars 16 gm, Protein 6 gm 

Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good with American Diabetes Association

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HAM AND POTATOES AU GRATIN

~Submitted by Jean, Syracuse, NY

2 cups sliced peeled potatoes, cooked 
1 cup diced cooked ham 
1 tbsp minced onion 
1/3 cup butter 
3 tbsp flour 
1 1/2 cups milk
1 cup shredded cheddar cheese (4 oz)
3/4 tsp salt
ds white pepper
chopped fresh parsley (for garnish)

Preheat oven to 350 degrees F. Grease a 1-quart casserole.

Combine potatoes, ham, and onion in prepared casserole; set aside. 

In a saucepan, melt butter over medium heat; stir in flour until smooth. 

Gradually add milk, stirring constantly until mixture thickens and bubbles. 

Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. 

Bake at 350 degrees for 35-40 minutes or until bubbly. 

Garnish with parsley. 

Servings: 2


HERBED CREAM CHEESE OMELET

~Submitted by Jean, Syracuse, NY

1 (3 ounce) pkg cream cheese, room temperature
1 teaspoon chopped parsley
1 teaspoon minced fresh chives
1/4 teaspoon dried thyme
1 teaspoon chopped fresh basil (optional)
4 eggs
salt and freshly-ground black pepper (to taste)
1 tablespoon butter

In a small bowl, mash cream cheese with parsley, chives, thyme, and basil, if using.

Crack eggs into medium bowl and add salt and pepper. Gently beat eggs with a fork.

In a medium nonstick skillet or omelet pan, melt butter over high heat until foamy. Pour eggs into pan. Reduce heat to medium. Cook lifting edges to let uncooked egg flow underneath, until omelet is nearly set but still moist on top, 45 to 60 seconds. 

Spoon cream cheese-herb mixture down half of omelet in 6 or 8 dollops. Fold plain side over cream cheese and cook 30 seconds longer. 

Slide onto a plate and serve at once.

Servings: 2


TOAD IN THE HOLE
Yorkshire Pudding with Sausage

~Submitted by Maggie, TX

Serves 2.

This is an authentic British recipe for Yorkshire Pudding with Sausage. The extra steps in the gradual baking of the Yorkshire Pudding seem tedious but are necessary to ensure an evenly baked and browned pudding. Don't shy away from this because you feel it may be too difficult. It is worth the very few minutes of preparation for a truly Britt breakfast (or dinner). Serve with either a spicy brown mustard (Dijon-style is good, as is Jalapeno Mustard) or a brown gravy. We use an onion gravy made with beef flavorings. Except for Trey who puts ketchup on everything.

1 c Flour
1 c Milk
2 Eggs
1 ts Salt
1/4 ts Black pepper
1 lb Sausages
1/3 c Water

In a food processor fitted with the steel blade or in a blender, blend flour, milk, eggs, salt, and pepper for 5 seconds. Turn off the motor and with a rubber spatula, scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl and let it stand, covered with plastic wrap, for one hour.

In a skillet, combine sausages, pierced lightly with a needle, and water. Bring the water to a boil over moderately high heat and boil the sausages, turning them, until the water is evaporated. Saute the sausages, adding oil if necessary to keep them from sticking, for 7 minutes or until they are golden brown. Transfer the sausages with a slotted spoon to a plate, pour 3 T. of fat from the skillet into an 8" square baking pan and heat the pan in a preheated very hot oven (450F) for two minutes. Stir in the batter, pour one fourth of it into the pan and bake it in the very hot oven for two minutes, or until it is set. Arrange the sausages on the batter, pour the remaining batter over them, and bake the mixture for 15 minutes. Reduce heat to moderate (375F) and bake the mixture for 10-15 minutes more, or until it is puffed and golden brown. Serve the dish immediately with Dijon-style mustard, if desired.

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PARMESAN ASPARAGUS SPEARS

INGREDIENTS:

1 Tbl balsamic vinegar 
1 tsp olive oil 
1 tsp Dijon mustard 
1 tsp salt 
2 ? lbs asparagus spears 
2 Tbl. Grated or shaved parmesan cheese 

Stir together vinegar, oil, mustard in a large bowl. Set aside while cooking asparagus. 

Heat 2 inches of water and half the salt to boiling in a large, deep skillet. 

Break or slice off the lower stems of the asparagus spears. Rinse and place half the spears in the boiling water. 

Cover and cook 5 - 6 minutes, or just until tender crisp. Transfer asparagus to the bowl with the vinegar mixture. 

Duplicate process with remaining asparagus. 

Toss gently until spears are evenly coated. 

Place asparagus on serving plate. Sprinkle evenly with cheese. 

Makes 8 servings. 

Nutrients per serving: Calories 52; Protein 3.8 grams; Fat 1.1 grams; Calories from Fat 19%; Carbohydrate 6.5 grams; Cholesterol 1 mg; Fiber 3.1 grams; Sodium 336 mg.

Source: California Asparagus


BREAKFAST SAUSAGE QUESADILLAS

1 (12-ounce) package 97% fat-free ground pork sausage
Vegetable cooking spray
1 to 2 teaspoons hot sauce
1 (15-ounce) container Southwestern-flavored egg substitute
1 1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
6 (10-inch) whole-wheat or white flour tortillas
1/2 cup nonfat sour cream
3 green onions, chopped
Salsa (optional)

Cook sausage in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until sausage crumbles and is no longer pink. Drain sausage and pat dry with paper towels. Return to skillet and stir in hot sauce; set aside.
Cook egg substitute in a large skillet coated with vegetable cooking spray over medium-high heat without stirring 1 to 2 minutes or until it begins to set on bottom.

Draw a spatula across bottom of skillet to form large curds. Cook 3 to 4 minutes or until thickened and moist. (Do not stir constantly.) Remove skillet from heat.

Spoon sausage, egg substitute, and cheese evenly over half of each tortilla. Fold in half, pressing gently to seal. Lightly coat both sides of tortillas with cooking spray.

Cook in a large skillet coated with cooking spray over medium-high heat, in 3 batches, 3 minutes on each side or until lightly browned and cheese is melted. Top evenly with sour cream, green onions, and, if desired, salsa. Serve immediately.

Yield: Makes 6 servings

Note: Available at our Wal-Mart, we used Jimmy Dean 97% fat-free sausage and EggBeaters Southwestern. 

Southern Living, August 2004


ITALIAN CONFETTI PASTA SALAD

This recipe is so easy to make, and always such a hit! It is great for backyard barbecues. For best results, chill overnight.

Makes 6 servings. 

1 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, minced
1 1/2 tablespoons chopped fresh basil
2 cups colored rotini pasta
1 cup chopped tomatoes
1/2 cup chopped yellow bell pepper
1/2 cup sliced black olives

Cook pasta according to package directions. Rinse in cold water, and drain.

In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.

Source: Allrecipes Cookbook


HOT CRAB DIP

Yield: 8 to 10 servings

1/2 cup (1 stick) butter, at room temperature 
1 package (8 ounces) cream cheese, at room temperature 
2 cups grated American cheese (approximately 1/2 pound) 
1 container (16 ounces) sour cream 
1 heaping tablespoon minced dried onion 
1 package (14 to 16 ounces) frozen crab meat and/or imitation crab meat (I use imitation)

Preheat the oven to 350 degrees F. Mix together all the ingredients in a large casserole dish. Bake, uncovered, for 45 to 60 minutes, until the mixture is bubbling and the top is browned. Stir before serving hot with crackers.

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