A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter.

It is traditional that today, Mother's Day, be set aside in tribute of the woman who gave you life, your birth mother. At my house we dedicate it to women who have played an important role in our lives. My son went to his girlfriend's house yesterday and prepared dinner for her mother. Trey believes Kristin is a very special person, and not just because she is sweet and thoughtful. She sees him for who he really is and loves him undeniably. On Friday evening, Angela spent time with the mother of her best friend, as well as another friend of hers who will be a mother herself soon (of twins!). These two women are important to my daughter, and she thought spending some quality time with them would be a great way to say "I love you", especially the young mother-to-be whose hubby is away and is feeling lonely. Some of the special women in our lives here have never given birth to a child, but they've represented the ideal female role model to me and/or my children. What woman has made a difference in your life? Why not tell her? Don't wait. There are a few that I would love to send a quick e-card to, or make a phone call to but... it is too late.

The current Monthly Theme topic is Healthier Desserts. As many of us need to watch the calories and fat content of foods, yet still want a little something sweet now and then, this is a topic that can make a big difference to many. Please visit the Monthly Theme section to read more about it. You'll find the handy link to use for sending in your recipes there, too. Thanks!

Today's Regional Recipes section contains a recipe tribute to a few a2z "Moms" who have shown me and my children what motherhood means. You will find a recipe dedicated to my own mother, Anna Lee in Galveston, TX, as well as those for the following women and their regions, whose extra dose of love and attention have caused my children to adore them: Deborah H., Mavis J., Barbara C., Leasa F., Patricia C., and Rusty G.

Our special issue on this fine Mother's Day is due directly to the contributions of the following readers. Join me in thanking them!

Treva, Knoxville, TN
Marilyn in OH
Marty, sister to Carol in Tupper Lake, NY
Lisa H., Belmont, NC
Shirley, WA State
Mary S., Nashville, TN
Anita, WA State
Aafrin, Pune, India
Johnny, LA
Leasa, IA
Luanne, FL
Jean, Syracuse, NY
Brenda, AL
Jean M., OH
Carol, Tupper Lake, NY
Chris M., NM
Cathy L., Staten Island, NY
Barbara, Chula Vista, CA
Larry Holmes, Ontario, Canada
Patricia, Charlevoix, MI
Robyn, Auckland, New Zealand

In case you missed it, our special Mother's Day issue, filled with recipes especially for Mother was posted on May 2. It was a wonderful gift from our QT discussion forum, and if you missed it, here is the link: QT Mother's Day issue. We'll see you here again on Wednesday, God willing.

Psst!

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

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

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

http://www.thebreastcancersite.com/

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

Thought for the day:

"The American Indians found out what happens when you don't control immigration."

Shared by Larry Holmes, Ontario, Canada

Parenthood
by Anna Quindlen, Newsweek Columnist and Author

Shared by Treva, Knoxville, TN

All my babies are gone now. I say this not in sorrow but in disbelief. I take great satisfaction in what I have today: three almost-adults, two taller than I am, one closing in fast. Three people who read the same books I do and have learned not to be afraid of disagreeing with me in their opinion of them, who sometimes tell vulgar jokes that make me laugh until I choke and cry, who need razor blades and shower gel and privacy, who want to keep their doors closed more than I like. Who, miraculously, go to the bathroom, zip up their jackets and move food from plate to mouth all by themselves. Like the trick soap I bought for the bathroom with a rubber ducky at its center, the baby is buried deep within each, barely discernible except through the unreliable haze of the past. 

Everything in all the books I once poured over is finished for me now. Penelope Leach., T. Berry Brazelton., Dr. Spock. The ones on sibling rivalry and sleeping through the night and early-childhood education, have all grown obsolete. Along with Goodnight Moon and Where the Wild Things Are, they are battered, spotted, well used. But I suspect that if you flipped the pages dust would rise like memories. 

What those books taught me, finally, and what the women on the playground taught me, and the well-meaning relations --what they taught me, was that they couldn't really teach me very much at all. Raising children is presented at first as a true-false test, then becomes multiple choice, until finally, far along, you realize that it is an endless essay. No one knows anything. One child responds well to positive reinforcement, another can be managed only with a stern voice and a timeout. One child is toilet trained at 3, his sibling at 2. 

When my first child was born, parents were told to put baby to bed on his belly so that he would not choke on his own spit-up. By the time my last arrived, babies were put down on their backs because of research on sudden infant death syndrome. To a new parent this ever-shifting certainty is terrifying, and then soothing. Eventually you must learn to trust yourself. 

Eventually the research will follow. I remember 15 years ago poring over one of Dr. Brazelton's wonderful books on child development, in which he describes three different sorts of infants: average, quiet, and active. I was looking for a sub-quiet codicil for an 18-month old who did not walk. Was there something wrong with his fat little legs? Was there something wrong with his tiny little mind? Was he developmentally delayed, physically challenged? Was I insane? 

Last year he went to China. Next year he goes to college. He can talk just fine. He can walk, too. 

Every part of raising children is humbling, too. Believe me, mistakes were made. They have all been enshrined in the, "Remember-When-Mom-Did Hall of Fame." The outbursts, the temper tantrums, the bad language, mine, not theirs. The times the baby fell off the bed. The times I arrived late for preschool pickup. The nightmare sleepover. The horrible summer camp. The day when the youngest came barreling out of the classroom with a 98 on her geography test, and I responded, "What did you get wrong?". (She insisted I include that.) The time I ordered food at the McDonald's drive-through speaker and then drove away without picking it up from the window. (They all insisted I include that.) I did not allow them to watch the Simpsons for the first two seasons. What was I thinking? 

But the biggest mistake I made is the one that most of us make while doing this. I did not live in the moment enough. This is particularly clear now that the moment is gone, captured only in photographs. There is one picture of the three of them, sitting in the grass on a quilt in the shadow of the swing set on a summer day, ages 6, 4 and 1. And I wish I could remember what we ate, and what we talked about, and how they sounded, and how they looked when they slept that night. 

I wish I had not been in such a hurry to get on to the next thing: dinner, bath, book, bed. I wish I had treasured the doing a little more and the getting it done a little less. 

Even today I'm not sure what worked and what didn't, what was me and what was simply life. When they were very small, I suppose I thought someday they would become who they were because of what I'd done. Now I suspect they simply grew into their true selves because they demanded in a thousand ways that I back off and let them be. 

The books said to be relaxed and I was often tense, matter-of-fact and I was sometimes over the top. And look how it all turned out. I wound up with the three people I like best in the world, who have done more than anyone to excavate my essential humanity. That's what the books never told me. I was bound and determined to learn from the experts. It just took me a while to figure out who the experts were.

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!

Omnibiography.com

Shared by Marilyn in OH

Omnibiography.com is the largest directory of biographies available on the Web containing information on more than 110,000 important people from antiquity to the present time.

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~

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F-R-E-E SHIPPING ON ALL ORDERS !

For those who just might be old enough to know who Gracie Allen was.

Shared by Marty, sister to Carol in Tupper Lake, NY

Gracie Allen's Classic Recipe for Roast Beef

1 large roast of beef
1 small roast of beef 

Take the two roasts and put them in the oven. 
When the little one burns, the big one is done . 



LEARNING OUR ABC'S

Shared by Lisa H., Belmont, NC

A - Adult: A person who has stopped growing at both ends and is now growing in the middle. 
B - BATHROOM: A room used by the entire family, believed by all except Mom to be self-cleaning. 
C - COMMITTEE: A body that keeps minutes and wastes hours. 
D - DATE: Infrequent outings with Dad where Mom can enjoy worrying about the kids in a different setting. 
E - EMPTY NEST: See "WISHFUL THINKING." 
F - FABLE: A story told by a teenager arriving home after curfew. 
G - GUM: Adhesive for the hair. 
H - HINDSIGHT: What Mom experiences from changing too many diapers. 
I - INFLATION: Cutting money in half without damaging the paper. 
J - JUNK: Dad's stuff. 
K - KISS: Mom's medicine. 
L - LEMONADE STAND: Complicated business venture where Mom buys powdered mix, sugar, lemons, and paper cups, and sets up a table, chairs, pitchers and ice for kids who sit there for three to six minutes and net a profit of 15 cents. 
M - MAYBE - No. 
N - Nail Polish - part of an assortment of make-up items such as lipstick, eyeliner, blush etc. which ironically make Mom look better while making her young daughter look "like a tramp." 
O - OVERSTUFFED RECLINER: Mom's nickname for Dad. 
P - PANIC What a mother goes through when the darn wind-up swing stops. 
Q - QUIET - A state of household serenity which occurs before the birth of the first child and occurs again after the last child has left for college. 
R - REFRIGERATOR: Combination art gallery and air-conditioner for the kitchen. 
S - SPOILED ROTTEN: What the kids become after as little as 15 minutes with Grandma. 
T - TOWELS: See "FLOOR COVERINGS". 
U - UNDERWEAR: An article of clothing, the cleanliness of which ensures the wearer will never have an accident. 
V - VACATION: Where you take the family to get away from it all, only to find it there, too. 
W - WALLS: Complete set of drawing paper for kids that comes with every room. 
X - XOXOXOXOXO: Mom salutation guaranteed to make the already embarrassing note in a kid's lunch box even more mortifying. 
Y - "YIPPEE!": What mother's shout the first day of school. 
Z - ZUCCHINI: Vegetable which can be baked, boiled, fried or steamed before kids refuse to eat it. 



25 REASONS I OWE MY MOTHER

Shared by Shirley, WA State

1. My mother taught me TO APPRECIATE A JOB WELL DONE . 
"If you're going to kill each other, do it outside. I just finished cleaning." 

2. My mother taught me RELIGION . 
"You better pray that will come out of the carpet." 

3. My mother taught me about TIME TRAVEL . 
"If you don't straighten up, I'm going to knock you into the middle of next week!" 

4. My mother taught me LOGIC . 
" Because I said so, that's why." 

5. My mother taught me MORE LOGIC 
"If you fall out of that swing and break your neck, you're not going to the store with me." 

6. My mother taught me FORESIGHT . 
"Make sure you wear clean underwear, in case you're in an accident." 

7. My mother taught me IRONY 
"Keep crying, and I'll give you something to cry about." 

8. My mother taught me about the science of OSMOSIS . 
"Shut your mouth and eat your supper." 

9. My mother taught me about CONTORTIONISM . 
"Will you look at that dirt on the back of your neck!" 

10. My mother taught me about STAMINA . 
"You'll sit there until all that spinach is gone." 

11. My mother taught me about WEATHER . 
"This room of yours looks as if a tornado went through it." 

12. My mother taught me about HYPOCRISY . 
"If I told you once, I've told you a million times. Don't exaggerate!" 

13. My mother taught me the CIRCLE OF LIFE . 
"I brought you into this world, and I can take you out." 

14 . My mother taught me about BEHAVIOR MODIFICATION . 
"Stop acting like your father!" 

15. My mother taught me about ENVY . 
"There are millions of less fortunate children in this world who don't have wonderful parents like you do." 

16. My mother taught me about ANTICIPATION . 
"Just wait until we get home." 

17. My mother taught me about RECEIVING . 
"You are going to get it when you get home!" 

18. My mother taught me MEDICAL SCIENCE . 
"If you don't stop crossing your eyes, they are going to freeze that way." 

19. My mother taught me ESP . 
"Put your sweater on; don't you think I know when you are cold?" 

20. My mother taught me HUMOR . 
"When that lawn mower cuts off your toes, don't come running to me." 

21. My mother taught me HOW TO BECOME AN ADULT . 
"If you don't eat your vegetables, you'll never grow up." 

22. My mother taught me GENETICS . 
"You're just like your father." 

23. My mother taught me about my ROOTS . 
"Shut that door behind you. Do you think you were born in a barn?" 

24. My mother taught me WISDOM . 
"When you get to be my age, you'll understand." 

25. And my favorite: My mother taught me about JUSTICE 
"One day you'll have kids, and I hope they turn out just like YOU" !!!

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!

TEXAS

TEXAS MILLIONAIRES

This is a recipe found years back in Southern Living magazine. Since my mom still has all of her own teeth (God love her) she would certainly love these.

1 (14 ounce) package caramels 
2 tablespoons butter 
2 tablespoons water 
3 cups pecan halves 
1 cup semi-sweet chocolate chips 
8 (2 ounce) vanilla, candy, coating, squares 

Unwrap caramels, of course, and melt in a heavy saucepan with butter and water over low heat. Stir constantly until it is smooth. Stir in pecan halves and let mixture cool in pan for about 5 minutes. 

Drop by tablespoonfuls onto lightly greased wax paper. Chill 1 hour, or freeze 20 minutes until firm. 

When caramel and nut mixture is cold to touch, melt chocolate chips and candy coating in a small heavy saucepan over low heat, stirring until smooth. 

Dip caramel candies into chocolate mixture, allowing excess to drip; place on lightly greased wax paper. Let stand until firm. 

48 servings; 4 dozen candies

Calories 122
Calories from Fat 59 (48%) 
Amount Per Serving %DV 
Total Fat 6.7g 10% 
Saturated Fat 1.5g 7% 
Polyunsat. Fat 1.7g 
Monounsat. Fat 3.1g 
Trans Fat 0.0g 
Cholesterol 1mg 0% 
Sodium 24mg 1% 
Potassium 70mg 2% 
Total Carbohydrate 10.6g 3% 


FORT WORTH COW PATTIES

Yield: 2 dozen 

2 cups margarine, softened
2 cups sugar
2 cups firmly packed brown sugar
4 eggs
2 teaspoons vanilla
2 cups quick-cooking oats
2 cups cornflakes
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 (6-ounce) package semisweet chocolate morsels
2 cups chopped broken pecans

Cream margarine, sugar, and brown sugar together until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add oats and cornflakes to creamed mixture, mixing thoroughly. Sift flour, baking powder, and baking soda together. Gradually add to creamed mixture, beating slowly to mix. Stir in chocolate morsels and pecans.

Drop by rounded tablespoons onto greased cookie sheets. Bake on top rack of oven at 325 F for 17 minutes. Cool on wire rack.

Source: Changing Thymes, Best of the Best from Texas II Cookbook


ALABAMA

ALABAMA CORN PUDDING 

Ingredients: 
2 cups cooked Alabama sweet corn
1 tablespoon sugar
2 tablespoons melted butter (or margarine)
1 teaspoon salt
2 eggs, beaten
2 cups milk 

Directions: 
Combine corn, sugar, melted butter, salt and eggs. Stir until well blended. Heat milk, but do not boil. Add milk to corn mixture and stir until blended. Pour into a greased 1 1/2 quart baking dish. Bake at 325 degrees for 1 1/4 to 1 1/2 hours, or until pudding is firm like a custard. The tip of a knife, inserted near the center, will come out clean when the pudding is done.

Makes 6 servings


CALIFORNIA

CITRUS-RAISIN SAUCED SALMON STEAK

Irresistible salmon steaks in a sparkling sweet California raisin sauce.

INGREDIENTS
1/2 cup orange juice 
1/4 cup lemon juice 
2 tablespoons lime juice 
1/3 cup California natural or golden raisins 
1/4 cup minced onion 
2 tablespoons honey 
1 tablespoon grated fresh gingerroot 
1 teaspoon each grated orange, lemon and lime peel 
Dash each salt and cayenne pepper 
4 small salmon steaks 

PROCEDURE
In bowl mix juices, raisins, onion, honey, ginger, peels, salt and pepper. Pour 1/2 of this mixture over salmon in shallow dish. Cover and chill 30 minutes; drain and discard used marinade then transfer fish to buttered baking dish. Bake in 425°F oven, allowing about 10 minutes per inch thickness of salmon. Season with additional salt. Meanwhile, simmer remaining 1/2 of marinade in skillet to reduce by half. Season to taste. Spoon over cooked salmon and serve.

Serves: 4

Nutrition Facts (per serving) 
Calories 480 (21% from fat); Total Fat 11g (sat 2g, mono 3g, poly 4g); Cholesterol 165mg; Protein 64g; Carbohydrates 28g; Fiber 1g; Iron 3mg; Sodium 220mg; Calcium 63mg; 

Source: California Raisin Marketing Board


IOWA

BACON-WRAPPED EGGS WITH POLENTA

This recipe came from Iowa Egg Council Cook-Off's contestant Asa Wyckoff. It sounds absolutely delicious.

Polenta: 
2 tablespoons butter 
? cup green onions, minced 
3 cups water 
1 teaspoon salt 
1 cup polenta (coarse cornmeal) 
? cup (packed) grated Parmesan cheese 
1 tablespoon minced fresh thyme 

Baked eggs: 
20 thick slices applewood-smoked bacon 
6 ounces extra-sharp white cheddar cheese, grated 
6 ounces Gruyere cheese, grated 
8 eggs 
? cup green onions, thinly sliced 

For polenta: 

Melt butter in heavy medium saucepan over medium heat. Add green onions and stir until wilted, about 1 minute. Add 3 cups water and salt; bring to boil. Gradually whisk in polenta. Bring to boil. Reduce heat to low and simmer until thick and creamy, stirring occasionally, about 13 minutes. Stir in cheese and thyme. Season with salt and pepper. Cool to lukewarm. 

For baked eggs: 

Heat large skillet over medium heat. Add bacon; fry until beginning to brown but still pliable, about 4 minutes. Transfer bacon to paper towels to drain. Cool slightly. Line sides of eight custard cups with 2 slices bacon each, forming collar. Place ? slice bacon on bottom of each cup. Divide polenta among cups, about 1/3 cup each. Press polenta over bottom and up sides of bacon. Mix cheeses in bowl. Sprinkle ? cup cheese mixture over polenta in each cup. Preheat oven to 400˚ F. Crack 1 egg into center of each cup. Sprinkle eggs with remaining cheese, green onions, and black pepper. Transfer cups to rimmed baking sheet. Bake until eggs are set, about 20 minutes. Let eggs stand at room temperature 5 minutes (eggs will continue to cook). Run small sharp knife around edge of cups; tilt cups and slide bacon, polenta, and egg onto plates and serve. 

Source: Iowa Egg Council


LOUISIANA

HOT CRAWFISH AND CREAM WITH TORTELLINI

1lb cooked Tortellini
1lb crawfish tails
1 pt. whipping cream
1 tsp. butter
1/4 c. diced onion
1/4 c diced red or green bell pepper
2 tbsp chopped garlic
2 tsp chopped parsley
2 tsp chopped green onion tops
Salt and cayenne to taste

Melt the butter in a skillet, add onions and bell pepper and saut? until the onions clear. Add whipping cream and simmer until the cream coats the back of a spoon. Add crawfish tails and reheat to simmer, add Tortellini, parsley, green onions, salt and pepper to taste. If too thick, add a little more cream, too thin, a tsp of corn starch in cold water can be added while simmering. 


FLORIDA

KATIE'S BREAKFAST FRITTATA

Preparation Time: 15 min 
Serves: 12 

Ingredients: 
10 oz O'Brian style hash brown potatoes 
1 cup diced cooked broccoli florets (only use florets) 
1 cup diced ham (can substitute cooked crumbled bacon or sausage) 
1 1/2 cup shredded cheddar cheese 
12 large eggs 
1 cup Ranch Dressing 
1 cup milk 
1/2 cup sour cream 
1 tbs. dry mustard 
1 tbs. garlic salt 
1 tsp. Summer Savory (optional) 

Method: 
Saut? (or microwave) hash browns until somewhat soft, set aside. Mix eggs, ranch dressing, sour cream, milk and spices. Beat with an electric mixer until well blended. Spray a 11x13 baking pan (glass works best). Spread cooked potatoes evenly on bottom of glass pan, sprinkle with diced ham, then broccoli, then 1 cup of shredded cheese. Pour egg mixture evenly over the layers. Top with remaining cheddar cheese, cover and refrigerate overnight. Remove from refrigerator 45 min before baking. Bake at 350 degrees for approximately 35 minutes or until knife inserted in center comes out clean. Cut into 12 pieces and serve warm with a dollop of sour cream or topped with your favorite sauce (salsa or hollandaise are great with this dish). You can substitute bread cubes for the potatoes. 

Source: The Old Powder House Inn, St. Augustine

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!

DERBY PARTY

~Submitted by Mary S., Nashville, TN

Note from Maggie: Mary shared this in the QT Forum and I thought the menu too delicious not to share in its entirety with all of you here!

These are the recipes I served at our Derby Party on Saturday. Please read the notes I've included. 

Kentucky Hot Brown Sandwich 

6 tablespoons butter 
6 tablespoons all-purpose flour 
3 cups milk 
1/2 cup freshly grated Parmesan cheese 
1 egg, room temperature and beaten Salt and black pepper to taste 
1/2 cup prepared whipped cream 
8 slices toasted white bread, crust trimmed off 
1 pound cooked turkey breast, thinly sliced Grated Parmesan cheese for topping 
1 (2-ounce) jar diced pimientos, drained 
8 bacon slices, fried crisp 

In a large saucepan over medium heat, melt butter. Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended. 

In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Fold in whipped cream. 

For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately. 

Makes 4 servings of two open-faced sandwiches each. 

Note: The milk might sound like a lot, but you want to make enough sauce to completely cover the sandwich. 

Cheddar Corn Casserole 

1/2 cup (1 stick) butter, melted 
1 large onion, chopped 
1 small green bell pepper, chopped 
1 small red bell pepper, chopped 
3 eggs 
1 cup sour cream 
1 can (16 ounce) creamed corn 
1/3 cup yellow cornmeal 
1/4 tsp salt 
1/4 tsp pepper 
1 cup cheddar cheese, shredded 

In a medium saute pan, heat 2 tbsp of butter over medium heat. Add onion and peppers and cook until softened, stirring occasionally. Remove from heat. Combine remaining 6 tbsp butter, eggs and sour cream in a large bowl. Whish together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and onion-pepper mixture. Turn in a 2 qt butter baking dish. Bake in a preheated 350? oven for 30 to 35 minutes, until puffed and golden. 

Note: This needs to set a few minutes upon coming out of the oven to let the center "set" a bit. 

Beautiful Salad 

8 cups baby spinach leaves 
1/2 medium red onion, sliced and separated into rings 
1 (11 ounce) can mandarin oranges, drained 
1-1/2 cups sweetened dried cranberries 
1 cup honey-roasted sliced almonds 
1 cup crumbled feta cheese 
1 cup balsamic vinaigrette salad dressing, or to taste 

Place servings of spinach onto salad plates. Tops with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad. 

Note: I was unable to find sweetened cranberries, so I just used what I could find. I also was not able to find honey-roasted almonds and just used plain sliced almonds. I put the spinach in a large bowl and all the other items in separate containers and let each person make their own salad as I knew some did not like onion, etc. I bought two Wishbone Spritzer dressings, one was Balsamic Breeze and the other was Asian Silk. I liked the Asian silk very much. This was an excellent salad. 

Kentucky Derby Pie 

2 eggs, slightly beaten 
1 cup sugar 
1/2 cup all purpose flour 
1/2 cup (1 stick) butter, melted and cooled 
1 cup chopped pecans 
1 6 oz pkg (1 cup) semi-sweet chocolate chips 
1 tsp vanilla 
1 unbaked 9" pie crust 

Preheat oven to 350 degrees. In a mixing bowl, with an electric mixer, beat together eggs, sugar, flour & melted butter just until blended. Stir in pecans, chocolate chips and vanilla. Pour into pie crust and bake in preheated oven 45 to 50 minutes. 

Topping:
1 cup whipping cream 
1 to 2 tbsp bourbon 
1/4 cup sifted powdered sugar 

In a mixing bowl, with an electric mixer, beat whipping cream with bourbon until it begins to thicken; gradually add powered sugar and continue beating until soft peaks form. Serve with warm pie. Makes about 8 servings. 

Note: Much better served warm. This is a very rich pie.


BEEF AND CHEESE TAMALE PIE

~Submitted by Anita, WA State

Filling:
1 large onion, chopped
1 ? lbs. Lean ground beef
4 garlic cloves, minced
1 ? tsp. dried oregano
1 ? tsp. ground cumin
1 tsp. salt
2 Tbsp. Chili powder
1 (14.5 oz.) can stewed tomatoes
2 cups corn kernels, fresh or frozen
? cup chopped fresh cilantro
1 ? cups grated pepper jack cheese, divided
1 ? cups grated sharp Cheddar cheese, divided

Cornmeal batter:
3 cups lower sodium chicken broth
1 tsp. salt
2 cups yellow cornmeal
2 cups cold water
1 cup low fat plain yogurt (I used sour cream)

Topping:
1/3 cup low fat plain yogurt (I again, used sour cream)
3 Tbs. Heavy cream
? cup canned diced tomatoes, drained
Sour cream (optional)
1 6 oz. can pitted black olives (I used 1 small can sliced black olives)

1. To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; saut? until beef is browned.

2. Add corn and tomatoes; heat through. Remove from heat and stir in cilantro.

3. Preheat the oven to 350 F. Lightly grease a 13 by 9 casserole dish.

4. To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt (or sour cream) and cook 3 to 5 minutes, stirring often.

5. Spread about two thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with spatula.

6. To make topping, stir yogurt (sour cream) and cream together in a small bowl. Spoon lines of mixture and diced tomatoes across top. (one line of yogurt make space, second line of yogurt, make space, etc. Sprinkle tomatoes over yogurt stripes) (I also sprinkled the olives over the tomato and yogurt lines) This makes for a pretty presentation.

7. Sprinkle remaining cheeses over top.

8. Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives. (I found by using the sour cream and olives on top, you didn’t need this, but it does make for a lot richer dish.) (At this point, I served with chopped avocados on the side)

Per serving: 370 calories, 17 g fat, 27g prot., 32g carbs, 4g fiber, 1030 mg. sodium


PECAN CHICKEN AND WILD RICE 

~Submitted by Treva, Knoxville, TN 

INGREDIENTS for Dressing: 

1/2 cup rice vinegar 
1/3 cup vegetable oil 
2 large garlic cloves, minced 
1 Tablespoon Dijon mustard 
1/2 teaspoon each salt and pepper 
1/4 teaspoon sugar 

INGREDIENTS for Salad: 

1 cup wild rice 
4 cups chicken stock Juice of 1 lemon 
2 whole chicken breasts, cooked 
1 bunch green onions, minced 
6 to 8 ounces snow peas, trimmed 
2 ripe avocados, chopped 
1 cup pecan pieces, toasted 

TO PREPARE: 

For the dressing, combine the vinegar, oil, garlic, Dijon mustard, salt, pepper and sugar in a jar with a tight-fitting lid. Shake to mix. 

For the salad, combine the wild rice, stock and lemon juice in a saucepan. Bring to a boil; reduce the heat. Simmer, covered, for 1 hour or until tender; drain. Chop the chicken into bite-size pieces, discarding the skin and bones. Combine the dressing, rice, chicken, green onions and snow peas in a bowl 2 hours prior to serving and mix well. Chill, covered, in the refrigerator. Add the avocados and pecans just before serving and mix gently. 

Serves: 6 - 8


TANDOORI WHOLE FISH

~Submitted by Aafrin, Pune, India

4 any small fish, each around 1 pound in weight. 
2 tsp. carom seeds 
3 tbs. cream 
2 1/2 tsp. cumin powder 
4 tsp. garlic paste 
5 tsp. ginger paste 
4 tsp. gram flour 
3 tbs. lemon juice 
3 tsp. red chili powder 
1 tsp. turmeric, optional 
1 tsp. white pepper powder 
1/4 cup hung yogurt 
salt to taste 
oil / melted butter for basting 

Clean the fish well and make 3 deep diagonal cuts on each side. Mix yogurt with cream, ginger and garlic pastes, carom seeds, gram flour, white pepper, red chili and cumin powders, lemon juice, salt and turmeric if desired. Rub mixture on both sides of the fish. Set aside for 2 or 3 hours. Skewer fish from mouth to tail and roast in a tandoor or grill for 6 minutes or in a preheated oven at 350 degrees F. for 10 minutes. Remove from grill or oven and hang skewers to drip off excess moisture for 5 minutes. Baste with butter or oil and roast again for 5 minutes.

Note: Pomfrets are best for this recipe.


CAJUN CABBAGE ROLLS

~Submitted by Johnny, LA

1 head of cabbage 
1 1/2 pounds ground beef 
1 large can of diced tomatoes 
1 large can tomato sauce 
1 1/2 cups raw white rice 
1 onion chopped fine 
1 bell pepper chopped fine 
1 clove of garlic minced 
2 tablespoons salt 
1 tablespoon black pepper 

Remove any bad leaves from your cabbage. Put your cabbage in a large pot and steam it for thirty minutes. Let cabbage cool. In large bowl mix meat, onions, tomatoes, garlic, bell peppers, rice and salt and pepper. Remove a cabbage leaf and put two tablespoons of meat mixture on the thicker end of the leaf. Roll towards the thin end and then tuck the sides under the roll. Place in a baking dish, repeat until all cabbage leaves or used. If you have any meat mixture left you can put it on one end of the baking dish. Cover with the tomato sauce. Cover baking dish with foil and bake at 350 degrees for one hour or until rice is done. Yummy with some candied yams and corn bread.


CANTALOUPE BREAD

~Submitted by Leasa, IA

(Totally intrigued me, maybe because the words "blender" and "puree" are included?)

3 C all purpose flour
1 t salt
1 t baking soda
3/4 t baking powder
2 t ground cinnamon
1/2 ground ginger
1 C pecans, chopped
3 eggs
1 C vegetable oil
2 C sugar
3 t vanilla extract
1 ripe cantaloupe

Preheat oven to 325° Grease a 9x5x3 loaf pan. In large bowl, combine the flour, salt, baking soda, baking powder, cinnamon, ginger and nuts. In another large bowl beat the eggs until light and frothy. Add the oil, sugar and vanilla, mixing well. Cut the rind from the cantaloupe, cut melon into 2 inch chunks. Puree in blender or food processor until smooth. Measure 2 C puree and add to the egg/oil mixture. Add the flour mixture to the cantaloupe mixture and stir until just combined. Do not overmix. Spoon into prepared pan and bake for 1 hour or until it tests done. Allow to stand for 10 minutes before removing from pan. Cool on wire rack.


CASHEW CHICKEN

~Submitted by Shirley, WA State

2 large boneless chicken breasts cut in 1 inch squares.
1/2 lb. Chinese pea pods , fresh or frozen
5 oz mushrooms sliced
4 green onions
1 - 15 oz. can bamboo shoots
2 tbl. chicken stalk base
1 c. cold water
1/4 soy sauce
2 tbl. cornstarch
1/2 tsp each sugar and salt
4 tbl. oil
4 oz. cashew nuts

Cut chicken up into 1 inch pieces. Remove ends and strings from pea pods. Cut in half. Slice mushrooms. Cut up green onions in 1 inch pieces. Pour chicken stock and water into small pitcher. Mix in soy sauce, cornstarch, sugar and salt. Heat 1 tbl. in wok or large skillet over med heat. Add nuts all at once. Cook one minute. Remove and set aside. Add rest of oil to pan and add chicken. Cook quickly until it turns opaque. Add pea pods and simmer 1 min. Add the bamboo shoot and mushrooms and onions. Stir fry for one minute. Stir in ingredients in small pitcher. Sprinkle on the nuts and serve. 4 servings.


FRUIT-MEDLEY AND MAPLE-SYRUP CRISP 

~Submitted by Treva, Knoxville, TN 

Serves 6 to 8 

Filling: 

6 fresh pears, peeled, cored, sliced thin 
2 apples, peeled, cored, and sliced like the pears 
1 cup fresh cranberries 
1 teaspoon cornstarch 
1/4 cup apple juice 
1/4 cup pure maple syrup (use the real thing) 
1/4 cup sugar 
2 tablespoons flour 
1/2 teaspoon each: cinnamon and nutmeg 

Topping: 

1/2 cup oats 
1/2 cup whole wheat flour 
1/4 cup packed brown sugar 
1/4 cup chopped pecans 
Dash salt 
1/2 stick butter, melted 
1/2 teaspoon vanilla extract 
At serving time, vanilla ice-cream or whipped cream

Thinly slice pears and apples; and place in large bowl. Toss with the teaspoon of cornstarch to mix well; add cranberries. Add remaining 6 filling ingredients, tossing and mixing well. Transfer fruit mixture to a greased 11 X 7 -inch baking dish; set aside. Prepare topping by mixing oats, whole wheat flour, brown sugar, and pecans. Lastly blend in the melted butter and vanilla to make a crumbly topping. Sprinkle topping evenly over fruit layer in baking dish. Cover with foil and bake 45 minutes in a 350? oven; remove foil and bake 15 minutes more. Fruit mixture should be bubbly and tender, and topping nicely browned. Serve warm with vanilla ice cream or whipped cream.


COCONUT PECAN FROSTING

~Submitted by Luanne, FL

Here is my recipe for homemade Coconut Pecan frosting.

1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yokes
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Combine 1 cup evaporated milk, 1 cup sugar, egg yokes, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Stir in the coconut and pecans to the mixture. Cool until thick enough to spread, beating occasionally. 

Makes approx 2-1/2 cups


BONNIE'S BUFFALO CHICKEN DIP

~Submitted by Jean, Syracuse, NY

4 boneless skinless chicken breast halves (about 2 pounds total), boiled, drained & shredded
1 12 ounce bottle Frank’s Hot Sauce (try not to substitute here and do not use Tabasco)
1 16 ounce bottle ranch dressing
2 8 ounce pkgs cream cheese
? cup celery, chopped
8 ounces shredded sharp cheddar or Monterey Jack cheese

Preheat oven to 350F.

In a 9x13 baking pan, combine the shredded, cooked chicken meat with entire bottle of Frank’s sauce, spreading to form an even layer.

In a saucepan over medium heat, combine the entire bottle of Ranch dressing with cream cheese, stirring, until smooth and hot. Pour this mixture evenly over chicken, spreading to form the second layer.

Sprinkle with celery and bake uncovered for 20 minutes.

Sprinkle on shredded cheese and bake uncovered for another 15 to 20 minutes, until hot and bubbly — you don’t want the cheese to get browned and hardened.

Let sit 10 minutes and serve warm with sturdy dippers such as celery sticks or Tostitos Golds.


YUMMY CAKE

~Submitted by Lisa H., Belmont, NC

I gained 5 lbs just writing this, enjoy!

1 German Chocolate Cake - mix and bake as directed; then cool

Poke holes in top and pour 1 jar of caramel ice cream sauce over it.

Let it set about 30 minutes in fridge then top with a thin layer of cool whip.

Sprinkle with heath bits (butter brickle bits). Store in refrigerator.

YUMMY -- and EASY!


SOUTHERN SUCCOTASH

~Submitted by Brenda, AL

Hi Maggie and friends, Brenda from Alabama here, found this recipe in a magazine.

2 cups lima beans (fresh or frozen) cooked, drained
2 cups fresh, frozen or canned corn cooked, drained
2 Tablespoons butter
1 teaspoon salt
pinch of black pepper
1 Tablespoon sugar
1/4 cup heavy cream

In medium saucepan mix beans, corn, butter, salt, pepper, sugar and 1/2 cup water. Simmer on low for 10 to 15 minutes. Drain and add cream and heat until hot but do not boil. Serve immediately. 

Makes 4 to 6 servings



SPINACH CASSEROLE 

~Submitted by Treva, Knoxville, TN 

This makes a great appetizer, or, a side dish. You can get phyllo dough at your grocery store. This is easy to make and very, very tasty. 

2 (10 ounce) packages frozen chopped spinach 
8 ounces crumbled feta cheese 
2 cups shredded mozzarella cheese 
1 cup cubed processed cheese food 
1 cup melted butter, divided 
2 tablespoons distilled white vinegar 
1/2 teaspoon garlic powder salt and pepper to taste 
1 (16 ounce) package phyllo dough 

Preheat oven to 425 degrees F (220 degrees C). 

In a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. Mix well and set aside. 

Place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. Spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. Drizzle the remaining butter over the top. 

Bake at 425 degrees F (220 degrees C) for 20 minutes. 

8 servings


ORANGE-PINEAPPLE CARROT SALAD

~Submitted by Jean M., OH

5 to 6 carrots peeled (opt) and shredded as finely as your shredder allows (mine shreds very thin short strings)
Grated peel of one orange (do this before juicing)
Juice of 1 orange
3 tbs lemon juice
4 oz. can crushed pineapple, with juice
1/2 cup raisins plumped in hot water, opt (either regular seedless or golden)

Sweeten to your taste. I prefer it quite sweet, at least a 1/4 of cup of sugar. Also I think any sweetener you prefer can be used.

Mix well and serve chilled.

Serves 6 


CREAMSICLE FUDGE

~Submitted by Carol, Tupper Lake, NY

3/4 c. butter
3 c. sugar
3/4 c. heavy cream
1 10-12 oz package of white chocolate chips
1 7-oz jar of marshmallow cream
3 tsp orange extract
12 drops yellow food coloring
5 drops red food coloring

Grease 9' x 13' x 2" pan with butter. In heavy saucepan, combine sugar, cream and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil for 4 mins. Remove from heat. Stir in chips and marshmallow cream, until smooth. Set 1 cup of white mixture aside. Add extract and food colorings to remaining mixture, stirring until blended. Pour into prepared pan. 

Drop tablespoonfuls of the remaining mixture onto the top of the orange mixture. Cut with a knife to swirl. Cover and refrigerate until set.


ANGEL LEMON BARS

~Submitted by Chris M., NM

Below is a recipe I make quite a bit because it is so easy, quick and oh so good! Especially if you like lemon desserts!

1 package Angel Food Cake Mix - the 1 step mix 
21 ounces Lemon Pie Filling (1 2/3 c. lemon pie filling or lemon curd)* 

Combine cake mix and pie filling. Stir until well mixed. Pour in an ungreased jelly roll pan. Bake 20-25 minutes at 350F degrees. Sprinkle with powdered sugar. 

I used 2 cans (15 oz. ea.) of Comstock Lemon Pie Filling. It was just right. I did not sprinkle powdered sugar on top as it didn't need it! Also, I baked mine in a bundt pan for about 35 minutes. Very good!!!!! 

*Sat., April 28th I made these again, but used only 1 (15 oz.) can lemon pie filling and 1 (6 oz.) container of Yoplait Lemon Burst yogurt. Even better than the first time I made it! I baked it in a 9 x 13" baking pan at 350? F for about 25 minutes. They are wonderful!

Source: www.cdkitchen.com


OKLAHOMA CASSEROLE

~Submitted by Cathy L., Staten Island, NY

Serves 6

1/2 pkg. noodles
1 lb. Ground beef
3/4 t. salt
1 can whole corn, undrained
1/4 c. onion, chopped
1 c. tomato sauce
1/2 c. grated cheese

Cook noodles and drain.

Brown beef and onion; drain; add salt. Place in large casserole and add undrained corn. Add noodles, tomato sauce and cheese. Bake at 325 for 45 minutes.


THAI-STYLE PORK TENDERLOIN 

~Submitted by Treva, Knoxville, TN 

Ingredients 

3 lbs. pork tenderloin 
1 cup soy sauce 
1/2 cup honey 
2 Tablespoons brown sugar 
1 Tablespoon ground coriander 
1 Tablespoon minced garlic 
1 teaspoon ground cumin 
1/4 teaspoon cayenne pepper 
2 teaspoons ground black pepper 
4 oz. hazelnut liqueur
Peanut Sauce, recipe follows 

Directions 

Combine all ingredients (except peanut sauce) and let tenderloins marinate, covered and refrigerated, for one hour. Remove pork from marinade, pat dry with towel. Strain the marinade into a saucepan and reduce by one-half. To the reduction add additional 1/4 cup honey and 1 teaspoon ground coriander. Cover and keep warm. Preheat oven to 375°F and griddle to 350°F. Lightly brown tenderloins on all sides on griddle and remove to oven for 15 minutes, basting once with reduced marinade. Slice tenderloins into thin, angled slices and place in warming oven. Ladle 1 ounce of the peanut sauce onto pre-warmed plates and swirl to cover inside of plate completely. Place 4-5 slices of pork down the center of each plate. Drizzle with some of the remaining marinade. 

Peanut Sauce: In double boiler, combine 5 Tablespoons peanut butter, 3/4 cup pineapple juice, 1/4 cup soy sauce, 1 Tablespoon each orange juice, orange zest and brown sugar, 1/8 teaspoon cayenne, 1 teaspoon chopped parsley and 1 tablespoon chopped shallots. Heat gently until combined and creamy. Just prior to serving, heat 3/4 cup heavy cream and stir into sauce.

Note: Honey should not be fed to infants under one year of age. Honey is a safe and wholesome food for children and adults. 

Makes 12 servings 

Source: National Pork Producers Council


OLIVE GARDEN TIRAMISU DESSERT

~Submitted by Barbara, Chula Vista, CA

1 sponge cake (10-12") - about 3" tall 
3 oz strong black coffee 
3 oz brandy or rum 
1? lbs mascarpone - room temp 
1? cups superfine/powdered sugar Unsweetened cocoa powder 

Cut across middle of sponge cake forming two layers, Each about 1?" high. Blend coffee and brandy. 

Sprinkle enough of mixture over bottom half of cake to Flavor it strongly. Don't moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese Is light and spreadable. Test for sweetness during beating, adding more sugar if needed. Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.


GROUNDNUT STEW

~Submitted by Larry Holmes, Ontario, Canada

2 1/2 cups sweet potato, peeled and cubed
2 cups carrots, peeled and chopped
1 tablespoon peanut oil
1 large onion, chopped
2 gloves garlic, minced
1 tablespoon gingerroot, peeled and minced
2 teaspoons ground coriander
3 tomatoes, cored and chopped
2 cups zucchini, cut into cubes
2 cups tomato juice
1/2 cup peanut butter
salt and freshly ground pepper

Steam or boil sweet potato and carrots for 5 to 7 minutes or until tender-crisp. Set aside, reserving 1/2 cup of the cooking liquid. In a large pot or a Dutch oven, heat oil over medium heat. Add onion, garlic and gingerroot, and saute for 5 minutes. Add coriander, and saute for 2 to 3 minutes longer. Add tomatoes, reserved cooking liquid and zucchini. Cook uncovered, over low heat for about 10 minutes or until zucchini is just tender. Stir in sweet potato, carrots, tomato juice and peanut butter. Simmer for 5 to 10 minutes or until heated through. Season with salt and pepper.

Serves 4


SALMON SALAD

~Submitted by Patricia, Charlevoix, MI

1 can salmon chopped
1 cup celery
1 cup tart apples
1/2 cup mayonnaise
lettuce

Drain the oil from the salmon and remove the bones, mince and add the celery and apples. Mix with the mayonnaise. Garnish with walnut halves and parsley. Serve on beds of lettuce.


DRIED CRANBERRY COCONUT MACAROONS

~Submitted by Robyn, Auckland, New Zealand

Makes about 20 

2 egg whites, beaten lightly
2/3 cup (150g) caster sugar
1 teaspoon vanilla extract (or 1/2 teaspoon vanilla bean paste)
2 12 cups (190g) shredded coconut
1/3 cup (60g) finely chopped Craisins (dried cranberries) or dried cherries 

Preheat oven to moderately slow (160?/140?C fan-forced). 

Grease and line two oven trays. 

Whisk egg whites, sugar and vanilla until combined. 

Add coconut and Craisins; mix well. 

Using damp hands, form level tablespoons of mixture into loose “haystack” shapes; place on prepared trays, about 3cm apart. 

Bake for about 20 minutes or until browned lightly.

Cool on trays for 5 minutes, then transfer to wire racks lined with baking paper to cool completely.


CHEWY CHOCOLATE & PEANUT BARS 

~Submitted by Treva, Knoxville, TN 

2 cups oatmeal (500 ml) 
1 cup graham wafer crumbs (250 ml) 
3/4 cup brown sugar (175 ml) 
1/4 tsp baking soda (1 ml) 
1/2 cup salted peanuts (125 ml) 
1/2 cup corn syrup (125 ml) 
1/2 cup melted butter (125 ml) 
1 tsp vanilla (5 ml) 

1 (6 oz) package semi-sweet chocolate chips (170 g) 
1/2 cup peanut butter (125 ml) 

Preheat oven to 375 F (190C). 

Grease a 15" x 10" (38 x 25 cm) jelly roll pan or cookie sheet with sides. 

In a large bowl combine; oatmeal, graham wafer crumbs, sugar, baking soda and peanuts. Mix well. Combine corn syrup with melted butter and vanilla. Add to oat mixture and mix well. Press into pan and bake for 15 minutes. Melt chocolate chips and peanut butter together in a double boiler or bowl in the microwave. Spread over warm, baked bars. 

Cool 10 minutes in pan and cut into 2" x 1" (4 x 2 cm) pieces. Put in refrigerator to set the chocolate. 

Similar flavor to Almond Roca.


RANCH SALAD DRESSING

~Submitted by Johnny, LA

Makes About A Cup

One recipe of this relatively thick dressing will coat 3 quarts (6 servings) of salad greens. Sturdy greens such as romaine and iceberg are ideal partners with this dressing. 

• 1/2 small clove garlic, peeled
• 1/4 teaspoon salt
• 1/4 small red bell pepper, minced (about 1 tablespoon) 
• 1 medium scallion, white and green parts, minced
• 1 small shallot, minced (about 1/2 tablespoon) 
• 1 1/2 teaspoons minced fresh parsley leaves 
• 1/2 teaspoons minced fresh cilantro leaves 
• 1/2 teaspoon lemon juice
• Pinch ground black pepper 
• 1/4 cup buttermilk 
• 1/4 cup mayonnaise
• 2 tablespoons sour cream


1. Roughly chop the garlic, then sprinkle it with the salt. With a chef's knife, turn the garlic and salt into a smooth paste.

2. Mix the garlic paste, bell pepper, scallion, shallot, parsley, cilantro, lemon juice, and black pepper together in a medium bowl. Add the buttermilk, mayonnaise, and sour cream and whisk until smooth. (The dressing can be refrigerated in an airtight container for up to 4 days.)

Source: American Classics by Editors of Cook's Illustrated Magazine


SAM'S LOUISIANA CRAB DIP

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

This is my son's favorite dip recipe. He eats it with crackers or thick chips. 

1 8 oz. package cream cheese, softened 
1/2 cup sour cream 
3 Tbsp. horseradish (he doesn't like it this strong, so I use the horseradish sauce instead) 
2 Tbsp. chopped parsley 
1 Tbsp. Stone Ground mustard 
2 tsp. Tabasco pepper sauce 
1 cup lump crabmeat (I use finely chopped imitation crab meat) 

In medium bowl, blend all ingredients until well mixed. Stir in crabmeat. 

Makes about 2 cups dip.


POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY

~Submitted by Beverley, Montreal, Canada

"This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine." (Jamie Oliver.. The Naked Chef)

1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed 
Salt and freshly ground black pepper 
1 tablespoon fennel seeds 
2 to 3 large knobs butter 
Olive oil 
8 cloves garlic, skin left on 
1 handful fresh rosemary, leaves picked 
4 bay leaves 
1 fennel bulb, sliced 
1/2 (750 ml) bottle Chardonnay 

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

With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered. 

In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden. 

Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

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LOW FAT PANCAKES 

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

2 cups fat free buttermilk
1/2 cup imitation eggs
1/4 cup canola oil
1 3/4 flour
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
1 Tbsp. Sugar

Mix milk, eggs and oil. Gradually add dry ingredients. Mix lightly together. Batter should be a little lumpy. Fry on greased hot grill or skillet until bubbles form and start to dry, turn and brown other side.


CHOCOLATE ANGEL FOOD CAKE WITH RASPBERRIES

~Submitted by Maggie, TX

We are not great fans of raspberries so we do this one with strawberries.

Ingredients:
16-ounce package angel food cake mix
1/3 cup unsweetened cocoa powder
? teaspoon ground cinnamon
1 cup frozen fat-free or light whipped topping, thawed (optional)
4 cups fresh raspberries (optional)

Directions
In a large mixing bowl, stir together the cake mix, cocoa powder, and cinnamon. Prepare the cake using the package directions. To serve, top each slice of cake with a dollop of whipped topping and raspberries.

Dietary Information (per serving)
(Without whipped topping and raspberries)
Nutrient Analysis
Serves 16; 1 slice per serving
Calories: 108 
Protein: 3 g 
Carbohydrates: 24 g 
Total fat: 0 g 
Cholesterol: 0 mg 
Fiber: 1 g 
Sodium: 169 mg 

Source: American Heart Association Low-Calorie Cookbook.



NAVAJO VEGETARIAN TACOS

~Submitted by Treva, Knoxville, TN

This recipe is indigenous to the Southwest and a part of the Navajo culture.

For the Bean Topping

2 cups organic pinto beans, rinsed and soaked overnight
1 clove garlic, minced

For the Tortillas

3 cups unbleached white flour 
1 teaspoon salt 
2 teaspoons baking soda
1/2 cup trans-fat-free spread, melted 
3/4 cup water 
Safflower oil for frying (about 1 1/2 cups)

For the Tacos

1 head romaine lettuce, shredded 
1 8-ounce package shredded soy jalape?o cheese or jalape?o cheese
1 8-ounce package shredded soy cheddar cheese or cheddar cheese 
4 large tomatoes, diced 
4 medium white onions, diced

1. To make the bean topping, drain the beans and place in a medium pot. Add minced garlic and fresh water to cover by 1 inch. Bring water to boil, and reduce to a simmer. Cook until beans are tender, about 1 1/4 hours. Drain.

2. To make the tortillas, combine the flour, salt, and baking soda in a large bowl. Add the melted margarine and water. Stir just until a moist dough forms (it should be stiff enough to hold together). Divide into 6 equal pieces, and roll each piece into an 8-inch round.

3. In a large skillet, add enough oil to be 1 inch deep. Heat over medium heat until oil is hot. Carefully slip tortillas, one at a time, into the hot oil. The dough will bubble in a few seconds. Cook for about 45 seconds, until lightly browned, and flip to cook the other side, about 15 to 20 seconds, until lightly browned. Remove and drain on paper towels. Repeat for remaining tortillas.

4. To assemble tacos, spoon a few tablespoons of beans into each tortilla. Serve with other toppings in separate bowls, so people can create tacos to their taste.

Serves 6

Preparation Time: 30 minutes Cooking Time: 1 hour, 15 minutes.

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DIABETIC FUDGE RECIPE 

~Submitted by Treva, Knoxville, TN 

1 14 1/2 oz. evaporated milk 
3 tbsp. cocoa 
1/4 c. oleo Liquid Sweetener to equal 1/2 c. sugar 
1/4 tsp. salt 
1 tsp. vanilla 
2 1/2 c. graham cracker crumbs 
1/4 c. nuts 

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetener, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.


SNAPPER WITH RISOTTO STYLE RICE 

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean 

1 lb. fresh or frozen red snapper or grouper fillets, about ? inch thick 
1 cup Orange Juice 
2/3 cup long grain rice 
? cup chicken broth 
1/3 cup chopped roasted red sweet peppers 
? cup sliced green onions 
2 Tbsp. orange juice 
? tsp. minced garlic 
? tsp. Pepper 

Thaw fish, if frozen. Rinse fish and pat dry. Set aside. For rice, in a medium saucepan combine 1 cup orange juice, uncooked rice, and broth. Bring to a boil. Reduce heat. Cover and simmer for 18 minutes or until rice is tender. Stir in sweet peppers and onion. Remove from heat. Cover. Let stand 5 minutes. Meanwhile, in a bowl stir together 2 Tbsp. orange juice, garlic, and pepper. Preheat broiler. Spray unheated rack of a broiler pan with nonstick cooking spray. Place fish on rack, tucking under thin edges. Brush with orange juice mixture. Broil 4 inches from heat for 6 to 9 minutes or until fish flakes easily. Divide fish into 4 serving-size pieces. Serve with rice. Garnish with orange slices, if desired. 

282 cal; 37 g carb; 2 g fat

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BEEF AND SPINACH PITA POCKETS 

~Submitted by Mary S., Nashville, TN 

8 ounces ground Beef Top Round 
1 1/2 garlic cloves, minced 
1/4 teaspoon crushed red pepper 
1 1/2 cups fresh spinach, chopped 
1/4 teaspoon ground cumin 
1/4 teaspoon ground coriander 
1/8 teaspoon ground ginger 
1/8 teaspoon salt 
6 fresh spinach leaves 
1 whole wheat pita bread, halved 
2 tablespoons plain low fat yogurt 
1/8 teaspoon curry powder, (optional) 

In large non-stick skillet, combine first 3 ingredients. Cook over medium heat until browned, stirring to crumble beef. Drain in a colander, discard drippings. Wipe skillet dry with a paper towel. Return beef mixture to skillet; add chopped spinach, spices and salt; stir well. Cover and cook over medium heat 3 minutes or just until spinach is wilted; remove from heat. Spoon 1/2 cup beef mixture into each pita half lined with whole spinach leaves. Mix yogurt with curry powder if desired. Top each pita half with 1 tablespoon yogurt. 

Tip: Beef and Spinach Pita Pockets may be individually wrapped and carried in a picnic basket or sack lunch. Keep cool until serving. 

Makes 2 Servings.


MICROWAVE-STEAMED SEA BASS WITH ASPARAGUS AND BLACK BEAN SAUCE

~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean

1 tablespoon Chinese black beans, rinsed and coarsely chopped*
1 tablespoon soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon Chinese rice wine or dry sherry
1 small garlic clove, minced
1 teaspoon minced fresh ginger
1 teaspoon vegetable oil
1 (10- to 14-ounce) fillet of skinless Pacific sea bass, striped bass or halibut, about 1 inch thick**
Salt to taste
1/2 bunch medium-thick asparagus, trimmed and cut into 2-inch lengths
steamed short- or medium-grain rice (to serve)

Combine the black beans, soy sauce, vinegar, wine, garlic, ginger and oil in a small bowl.

Lightly grease with vegetable oil an 8- or 9-inch square heatproof glass baking dish and place the fish in the middle of the dish. Fold under any thin portions of fillet to make the fish even in thickness. Season lightly with salt.

Place the asparagus around the fish. Drizzle the fish and asparagus with the sauce, then add 2 tablespoons water.

Wrap tightly with plastic wrap and cook in the microwave for 2 to 3 minutes on high power. (If your microwave is very powerful, you may want to check the fish after 1 minute.) Stir the asparagus, then continue cooking until the fish flakes and the asparagus is cooked through, 1 to 3 minutes longer. Serve at once.

Serve with steamed short- or medium-grain rice.

*"Not to be confused with the dried black legumes used in Latin American cooking, Chinese black beans are actually soybeans that have been fermented in salt. Just a few black beans will add pungent, salty, complex notes to a dish, making them a great shortcut. The beans are sold at Asian grocers and some supermarkets in bags, cans or jars. They do not have to be refrigerated even after you open them if they are kept tightly wrapped or in a closed container."

**Avoid Chilean sea bass, which is severely over fished.

Servings: 2


BEEF WITH SNOW PEAS

~Submitted by Maggie, TX

Try this with fried rice.

Serving: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

1 sliced lb. flank steak
2 tbsp dark soy sauce 
1 tbsp dry sherry
1 tbsp cornstarch 
1 tsp sugar
3 tbsp corn, peanut or canola oil
2 unpeeled, 1 x 1/8 inch slices ginger root
1/4 lb snow peas, ends snapped off and strings removed 
1 (1 scant cup) 8 oz can sliced water chestnuts

1. Place the beef in a bowl, stir in the soy sauce, sherry, cornstarch and sugar, and mix well. Set aside. 

2. Pour the oil into a wok or stir-fry pan and place over high heat. 

3. Add the gingerroot and stir around the pan until the oil is hot; the gingerroot will sizzle. 

4. Stir up the beef again and pour it into the hot oil. Stir constantly for about 2 minutes. If the meat sticks to the pan, add a few tablespoons of broth or water, a little at a time. Do not add more than 1/4 cup. 

5. Add the snow peas and water chestnuts and continue stirring for about 1 minute, or until the snow peas are tender-crisp. 

6. Transfer to a platter and remove and discard the gingerroot, if desired. Serve immediately.

Based on individual serving.
Calories: 530
Total Fat: 29 g
Carbohydrates: 17 g
Protein: 50 g

Source: Helen Chen's Chinese Home Cooking

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PAN-FRIED FLANK STEAK WITH GARLIC BUTTER

FOR THE STEAK:
1 piece flank steak (1 1/2 pound), 3/4-inch thick
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons garlic butter (recipe follows)
1 tablespoon finely chopped fresh parsley (for garnish)

FOR THE GARLIC BUTTER:
4 tablespoons butter
3 garlic cloves, crushed

DIRECTIONS FOR STEAK PREPARATION:
Pat steak dry with paper towels; season liberally on both sides with salt and pepper. 

Heat a large cast-iron skillet over high heat. When pan begins to smoke, coat with oil, then add steak (be careful; oil will spatter) and sear until almost black, about 4 minutes on each side (for rare). Don't move meat until ready to turn, or crust will break.

Transfer steak to a platter and top with garlic butter. Cover loosely with foil to keep warm. Allow steak to rest 10 minutes, then cut across the grain into 1/4-inch slices. Spoon juices over steak and top with parsley. 

FOR GARLIC BUTTER:
Heat butter and garlic in a small saucepan over medium-low heat. Cook until garlic is fragrant, about 5 minutes. Remove and discard garlic. Keep butter warm. Makes enough to top 4 servings of steak.

Makes 4 servings

Source: Saveur Cooks Authentic American 


SEAFOOD MARINARA WITH LINGUINE 

2 tablespoons olive or vegetable oil, divided
1 cup (1 small) chopped onion
3 large cloves garlic, minced 
1 3/4 cups (14.5-ounce can) CONTADINA Recipe Ready Diced tomatoes, undrained
1 3/4 cups (14.5-ounce can) chicken broth
1 1/3 cups (12-ounce can) CONTADINA Tomato Paste
1/2 cup dry red wine or water
1 tablespoon chopped fresh basil or 2 teaspoons dried basil leaves, crushed
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves, crushed
1 teaspoon salt
8 ounces fresh or frozen medium shrimp, peeled and deveined
8 ounces fresh or frozen bay scallops
1 pound linguine, cooked, drained and kept warm (for serving)

Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion and garlic; cook for 2 minutes.

Add tomatoes and juice, chicken broth, tomato paste, wine, basil, oregano and salt. Bring to a boil. Reduce heat to low; simmer for 10 minutes.

Heat remaining oil in small skillet over high heat. Add shrimp and scallops; cook for 3 to 4 minutes or until shrimp turn pink and scallops are opaque. Add to sauce. Cook for 2 to 3 minutes. Serve over pasta. 

Servings: 6

Source: Contadina


OYSTER CASSEROLE

1 cup cracker crumbs
1/2 cup seasoned bread crumbs
1/2 cup melted butter
2/3 cup chopped parsley
2/3 cup chopped onion
Tabasco sauce
1 dozen large oysters ( or 2 dozen small)
seasoned salt
butter
3/4 to 1 cup Chablis wine
3/4 to 1 cup light cream
1 cup grated American cheese

Preheat oven to 400 degrees F.

Mix first cracker crumbs, bread crumbs, and butter together; set aside. 

In a separate bowl, mix parsley and onion. 

Put layer of bread crumbs mixture, then layer of parsley and onions on bottom of a 2 or 3 quart casserole. Put a layer of oysters. Put 1 drop Tabasco sauce on each oyster. Repeat procedure. Crumb mixture should be last. 

When the dish is full, gently pour wine, then cream, over the mixture. Sprinkle cheese over the top. 

Bake at 400 degrees F for 20 minutes.

Servings: 6

Source: River Road Recipes II A Second Helping by the Junior League of Baton Rouge, LA 



SPAGHETTI CARBONARA

I could live on this stuff. The EggBeaters helps alleviate some of the worry about raw eggs. The extremely hot, cooked noodles makes it perfect, as the eggs are actually cooked to a safe degree of doneness. I use bacon (not Canadian bacon) in mine, but might go for the Canadian next time as it saves time in preparation. Oh, the directions say this serves 16 (like we're going to eat only 1/2 cup, puh-leez!). This serves 6-8, in reality.

Prep Time:20
Cooking Time:10-20 minutes
Yield:16 servings (1/2 cup each)

Ingredients:
1 package (16 ounces) dry spaghetti 
1/2 teaspoon Wesson® Pure Canola Oil 
1 package (6 ounces) Canadian bacon, cut into thin strips 
1/4 cup pine nuts 
12 sun-dried tomatoes packed in oil, drained, cut into thin strips 
3/4 cup (6 ounces) Egg Beaters® Egg Product 
1/4 cup chopped fresh parsley 
1/4 cup chopped fresh chives 
1/2 teaspoon ground black pepper 
1/4 cup grated Parmesan cheese

Directions:
Cook pasta according to package directions. Meanwhile, heat oil in medium skillet over medium-high heat. Add Canadian bacon, pine nuts and tomatoes; mix well. Cook 4 minutes, or until pine nuts are golden brown and bacon is lightly browned, stirring occasionally. Remove from heat; set aside. 

Mix Egg Beaters, parsley, chives, pepper and cheese in medium bowl; set aside. 

Set colander over large heatproof bowl. Pour pasta and hot water into colander. Lift colander out of water to drain pasta; pour hot water out of bowl. IMMEDIATELY place pasta in hot bowl and add Egg Beaters mixture. Toss to evenly coat pasta and set egg. Add bacon mixture; toss to coat. 

Source: ConAgra


SPICY JERK PORK

Ingredients
For marinade 
1/2 cup chopped scallion
4 Serrano or jalape?o chiles, chopped with seeds, or 1/2 Scotch bonnet chiles, chopped without seeds
1 tablespoon soy sauce 
1 tablespoon fresh lime juice
2 teaspoons ground allspice
1 garlic clove, chopped
1 teaspoon coarse salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg 

1 lb boneless pork loin, cut crosswise into 1-inch-thick slices
2 teaspoons vegetable oil plus extra for brushing
1 tablespoon chopped scallion (optional) 

Instructions
Make marinade:
Pur?e marinade ingredients in a small food processor or a blender and transfer to a sealable plastic bag. 

Marinate pork, then grill:
Put pork in bag, turning to coat, and seal bag. Marinate pork, chilled, turning occasionally, 8 hours. Brush a well-seasoned cast-iron ridged grill pan lightly with some oil and heat over moderately high heat until hot but not smoking. Grill pork, seasoned with salt, in batches over moderate heat, turning occasionally, until cooked through, about 9 minutes on each side. (Discard any remaining marinade in bag.) Transfer pork to a plate to cool slightly. With your fingers, shred warm pork into a bowl and toss with oil, scallion, and salt to taste. Keep warm, covered. 

Cooks' note:
• Jerk pork may be grilled and shredded 1 day ahead and cooled completely before being chilled, covered. Reheat, covered, in a 400°F oven until hot and season with salt and pepper. 

Recipe by Chef Eddie, Culinary Division of Clabber Girl

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