A2ZRecipes.net

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

Things are going very well in Texas and I hope in your neck of the woods. The weather has been very nice and I am praying it stays that way. As hurricane season approaches the Gulf Coast, folks who work where I do (and other jobs responsible for public safety) start to hustle and make final preparations. I suppose hurricane seasons in recent years have served to show how being prepared is essential when it comes to possible natural disasters. I believe they've been indelible blueprints of where not being prepared can lead, too. We are still reeling, financially and emotionally, here on the Gulf Coast. I learned that most folks consider their personal safety the job of others, assuming little responsibility in planning for it ("that's what tax dollars are for!"), and will hold the government responsible for their own personal lack of concern (or initiative). Even something as plain and simple as "the evacuation bus leaves in 2 hours; gather your immediate necessities and be on it" is ignored and often refused. On, my... don't get me started.

There are recipes and other goodies to please most everyone in today's issue. These are the fine folks who made it possible by participating in this publication:

Treva, Knoxville, TN
Mary S., Nashville, TN
Ann, FL
Lisa H., Belmont, NC
Barbara, Chula Vista, CA 
Jean, Syracuse, NY
Carol, Tupper Lake, NY
Aafrin, Pune, India
Robyn, Auckland, New Zealand
Tena, MO
Larry Holmes, Ontario, Canada
Joan, Savona, B.C.
Johnny, LA
Jean M., OH
Leasa, IA
Beverley, Montreal, Canada
Brenda, AL
Luanne, FL

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

Psst!

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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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"The pessimist sees difficulty in every opportunity. The optimist sees opportunity in every difficulty."
~Winston Churchill

Recipe For Friendship

Shared by Treva, Knoxville, TN

Fold two hands together
And express a dash of sorrow
Marinate it overnight
And work on it tomorrow 

Chop one grudge in tiny pieces
Add several cups of love
Dredge with a large sized smile
Mix with the ingredients above 

Dissolve the hate within you
By doing a good deed
Cut in and help your friend
If he should be in need 

Stir in laughter, love, and kindness
From the heart it has to come
Toss with genuine forgiveness
And give your neighbor some 

The amount of people served
Will depend on you
It can serve the whole wide world
If you really want it to 

~ Author Unknown

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!

Famous Food Dishes and How they Got Their Names

Shared by Mary S., Nashville, TN 

People often ask what is in a particular dish they are about to eat, but seldom do they ask how that particular meal got its name. The origins of a dish are often as interesting as the food itself, as the following guide indicates. 

Beef Stroganoff

A combination of beef, mushrooms, and sour cream, Beef Stroganoff was the prize-winning recipe created for a cooking competition held in the 1890s in St. Petersburg, Russia. The chef who devised the recipe worked for the Russian diplomat Count Pavel Alexandrovich Stroganov, a member of one of Russia's grandest noble families.

Beef Wellington

A national hero for defeating Napoleon at Waterloo in 1815, Arthur Wellesley was made the first Duke of Wellington. He loved a dish of beef, mushrooms, truffles, Madeira wine, and pat? cooked in pastry, which has been named in his honor. 

Caesar Salad

In the 1920s, Caesar Cardini, owner of an Italian restaurant in Tijuana, Mexico, and his brother, Alex, invented a salad of romaine lettuce, anchovies, coddled egg, lemon juice, grated Parmesan cheese, and garlic-flavored croutons tossed with a garlic vinaigrette flavored with Worcestershire sauce. At first it was called Aviator's Salad, but later Cardini named the dish after himself. 

Chicken Marengo

A French dish of chicken braised with garlic, tomatoes, olives, white wine or brandy, and garnished with crayfish and sometimes fried eggs, Chicken Marengo was born on the battlefield. On June 14, 1800, Napoleon Bonaparte defeated the Austro-Hungarian army at the village of Marengo, in northern Italy. After a ferocious battle in which 5,800 French and 9,400 Austrians were killed, the victorious French were ravenous. Chicken Marengo was made from whatever ingredients they were able to take from the village. 

Delmonico Steak (and Delmonico Potatoes)

Swiss immigrants, the Delmonico family created New York City's first real luxury restaurant, which they ran from 1835 to 1881. With a menu printed in French and English, Delmonico's featured French and American cuisine. Under the direction of French chef Charles Ranhofer, Delmonico's set the standard for gourmet food. Delmonico Steak, a tender strip of usually boneless top loin, has become an American classic. It is also known as Kansas City strip steak or New York steak. Delmonico Potatoes are boiled, buttered potatoes sprinkled with parsley and lemon juice. Eggs Benedict and Lobster Newburg were also created at the restaurant. 

Eggs Benedict

Eggs Benedict was most likely created at Delmonico's Restaurant, in New York City, in response to a complaint that the menu never changed. Regulars at the fancy restaurant, Mr. and Mrs. LeGrand Benedict asked for something new. To oblige, the chef served up eggs on ham served on a muffin and covered in Hollandaise sauce. 

Lobster Newburg

In the mid-1800s, shipping magnate Ben Wenberg asked Charles Ranhofer, chef at Delmonico's Restaurant, to prepare a meal he had discovered in South America—chunks of lobster saut?ed in butter and served in a sauce of cream and egg flavored with paprika and sherry. The meal was such a success that it was added to the Delmonico's menu as Lobster Wenberg. However, some time later, Wenberg consumed too much wine from Delmonico's renowned cellars and got into a brawl. He was banished from Delmonico's forever and his name stricken from the menu. "Wenberg" became "Newburg." 

Peach Melba (and Melba Toast) 

Sometimes called the greatest chef who ever lived, Auguste Escoffier created a dessert of poached peach halves, vanilla ice cream, and raspberry sauce in honor of Australian opera singer Dame Nellie Melba. A Frenchman, Escoffier worked at the Ritz Hotel in London in the early 1900s, the period when Melba performed regularly at the Covent Garden opera house. Escoffier also created Melba toast—bread heated in a low oven until golden brown and very brittle—in Melba's honor. 

Salisbury Steak

J. H. Salisbury, a nineteenth-century English nutritionist, advocated a diet of lean meat. Salisbury Steak is a fried or broiled ground beef patty mixed with egg, breadcrumbs, onions, and seasonings. It is sometimes served with gravy. 

Waldorf Salad

In 1896, Oscar Tschirky, the ma?tre d'h?tel of the famed Waldorf-Astoria Hotel in New York City, created a salad of apples, celery, and mayonnaise. Immediately popular, the new dish was called Waldorf Salad. Chopped walnuts later became an ingredient.

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!

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~Maggie~

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KNOW YOUR STATE MOTTO

Shared by Ann, FL

Alabama - Hell, yes, we have electricity!
Alaska - 11,623 Eskimos can't be wrong!
Arizona - Yes, but it's a dry heat.
Arkansas - Literacy ain't everything.
California - By 30, our women have more plastic than your Honda.
Colorado - If you don't ski, don't bother.
Connecticut - Like Massachusetts, only smaller.
Delaware - We really do like the chemicals in our water.
Florida - Ask us about our grandkids and our voting skills.
Georgia - We put the fun in fundamentalist extremism!
Hawaii - Maka tiki mou sha'ami leeki toru. (Death to mainland scum; leave your money.)
Idaho - More than just potatoes. Well, okay, we're not - but the potatoes sure are good.
Illinois - Please don't pronounce the "s".
Indiana - 2 billion years tidal wave free.
Iowa - We do amazing things with corn.
Kansas - First of the rectangle states.
Kentucky - 5 million people; 15 last names.
Louisiana - We're not all drunk Cajun wackos, but that's our tourism campaign.
Maine - We're really cold, but we have cheap lobster.
Maryland - If you can dream it, we can tax it.
Massachusetts - Our taxes are lower than Sweden's and our Senators are more corrupt.
Michigan - First line of defense from the Canadians.
Minnesota - 10,000 lakes. . . and 10 zillion mosquitoes.
Mississippi - Come visit and feel better about your own state.
Missouri - Your federal flood relief tax dollars at work.
Montana - Land of the big sky, the Unabomber, right-wing crazies, and honest elections.
Nebraska - As about our state motto contest.
Nevada - Hookers and poker!
New Hampshire - Go away and leave us alone.
New Jersey - You want a *&^%$ motto? I got yer *&^^% motto right here!
New Mexico - Lizards make excellent pets.
New York - You have the right to remain silent, you have the right to an attorney, and no right to self defense.
North Carolina - Tobacco is a vegetable.
North Dakota - We really are one of the 50 states.
Ohio - At least we're not Michigan.
Oklahoma - Like the play, but no singing.
Oregon - Spotted owl; it's what's for dinner.
Pennsylvania - Cook with coal.
Rhode Island - We're not REALLY an island.
South Carolina - Remember the Civil War? Well, we didn't actually surrender yet.
Tennessee - Home of the Al Gore invention museum.
Texas - Se hable ingles.
Utah - Our Jesus is better than your Jesus.
Vermont - Too liberal for the Kennedys.
Virginia - Who ways Government stiffs and slackjaw yokels don't mix?
Washington - Our governor can outfraud your governor!
West Virginia - One big happy family. . . really!
Wisconsin - Come cut the cheese!
Wyoming - Where men are men and sheep are nervous.
District of Columbia - The work-free drug place.



FAMOUS LAST WORDS

Shared by Lisa H., Belmont, NC

"No, really, they like it when you tug on their tail."

"I'll go see if the fuse is still lit."

"Things couldn't get any worse."

"Uhhhh ... he's right behind me, isn't he?"

"I'm a professional. I know what I'm doing!"

"Why would I want to double check my figures?"

"Go ahead, the label says 'inflammable'."

"It's more afraid of us than we are of it."

"Oh, just give me the spoon. It hasn't been sitting out that long."

"If I double the dose, it'll be *twice* as effective!"

"Is this grenade missing something?"

"So you're saying nothing can possibly go wrong?"

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!

SPICED PECANS

~Submitted by Maggie, TX

Makes 3 cups; enough for snacking for 8-10 people
Time: 1 hour

Ingredients:
1 teaspoon sweet paprika
1 teaspoon ground cayenne
1 teaspoon ground cinnamon
1/2 teaspoon ground mace or nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 tablespoon sugar
4 tablespoons unsalted butter
1 tablespoon honey sorghum or cane syrup
3 cups shelled raw pecan halves (about 3/4 pound)

Instructions:
1. Preheat the oven to 250 degrees

2. Combine the spices, salt, and sugar in a small bowl and whisk to blend. Set aside 1 teaspoon of the blended mixture. 

3. Melt the butter slowly over low heat in a small saucepan. After the foam subsides, turn off the heat and skim the white milk solids from the butter. Whisk the spice mixture into the butter in a slow stream. Whisk the honey into the spiced butter in a slow stream. 

4. Put the pecans in a medium mixing bowl and pour the warm spiced syrup mixture over them. Toss the mixture with a spatula or wooden spoon. 

5. Spread the pecans evenly on an ungreased cookie sheet and bake on top rack for 45 minutes. The syrup should look dry (it will still be slightly sticky) and the pecans will have darkened to the color of mahogany. Remove the sheet from the oven and sprinkle the reserved 1 teaspoon spice mixture over the pecans. 

6. Serve the nuts as soon as they have cooled, or store them. Stored in an airtight container, roasted pecans will keep 2 weeks. 

Source: The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be Southerners, by Matt Lee and Ted Lee

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!

MARIE CALLENDER'S CORNBREAD 

~Submitted by Barbara, Chula Vista, CA 

1 box corn muffin mix -- (9 oz) 
1 box yellow cake mix -- (9 oz) 

Prepare corn muffin mix per directions on box and cake mix per directions on box in separate bowl. Pour prepared yellow cake mix into prepared corn muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for 30 to 35 min until toothpick comes out clean. 


MARIE CALLENDER'S HONEY BUTTER 

~Submitted by Barbara, Chula Vista, CA

Note from publisher: What's cornbread without honey butter? I thought this one from Barbara had to be included, too!

1/4 pound Butter 
1/2 cup Honey 
6 slices Bacon; cook crisp -- crumble 

Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till thoroughly combined and smooth. Keep refrigerated in covered container to serve within a week.



CRISPY PARMESAN CHICKEN FINGERS 

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

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
1 1/3 cups French's® Original or Cheddar French Fried Onions 
1/4 cup mayonnaise 
1/4 cup grated Parmesan cheese 
1 lb. boneless skinless chicken tenders

Directions:
1. Crush French Fried Onions in plastic bag with hands or rolling pin. 

2. Combine mayonnaise and cheese. Brush mixture on chicken. Dip into onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. 

3. Bake at 400°F for 15 minutes or until no longer pink in center.

Tip: If pre-cut chicken tenders are not available, substitute boneless chicken breasts, cut into 1-inch wide strips.


GREAT GRANDMOTHER STINNETT'S APPLE CAKE

~Submitted by Carol, Tupper Lake, NY

I don't know whose Great Grandmother this was, but this lady sure could cook!

2 c. sugar
1 c. oil
1/2 c. applesauce
3 eggs
2 tsp vanilla
2 1/2 c. flour (you can replace one cup of flour with whole wheat flour)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 c. flax seed meal (optional, but it adds healthy fat and makes cake moister and tastier)
3 c. chopped apples
1 c. chopped nuts
1 c. raisins

Preheat oven to 300°. Grease and flour a tube pan. I use a bundt pan.

Mix the first five ingredients, then add the dry, which have been sifted together. (I always sift if baking soda is in the dry ingredients, as a lump of soda in the cake isn't very pleasant.) Stir in chopped apples, nuts and raisins. Pour in pan, and bake 1 hour and twenty minutes or longer, until a toothpick inserted in the cake comes out clean. It will be somewhat moist due to the apples. In my oven it took an hour and a half. Let cool for 10 - 15 minutes, and then turn cake out onto a plate. 

This cake is so moist an delicious that it doesn't need icing, powdered sugar or whipped cream, but, of course, any of these can be added.


PINEAPPLE DATE BARS

~Submitted by Treva, Knoxville, TN

20 oz crushed pineapple
2 cups chopped dates
3 cups oats
1 cup wheat germ
1 cup coconut
1 cup chopped walnuts
3/4 tsp salt
1 & 1/4 cup orange juice
1/4 cup oil

Combine pineapple and dates in a saucepan. Cook on medium heat until thickened. Stir frequently. In a large bowl, mix oats, wheat germ, coconut, walnuts, and salt. Stir in juice and oil. Press half of the oat mixture in a greased 9x13-inch pan. Spread the pine-apple mixture on top, and then sprinkle on the rest of the oat mixture. Press down lightly. Bake at 350 degrees for 30 minutes or until lightly browned. Cool. Cut into squares. 

Makes 32.


ROGAN JOSH

~Submitted by Aafrin, Pune, India

3 tablespoons of butter 
1 kg / 2.2 lbs of lamb steak, cut into 4 cm / 1? inch cubes 
1 tablespoon of ground cumin 
1 tablespoon of ground coriander 
1 teaspoon of ground turmeric 
1 teaspoon of chilli powder 
2 teaspoons of minced ginger 
2 - 4 cloves of garlic, peeled and crushed 
225 to 275 grams / 8 - 10 oz onions, finely sliced 
400 gram / 14 oz tin of peeled tomatoes, chopped or whole 
1 tablespoon of tomato puree 
125 ml / 4 fl oz of warm water 
1 1/4 teaspoons of salt or to taste 
90 ml / 3 fl oz of cream 
2 teaspoons of garam masala 
2 tablespoons of chopped coriander leaves 

In a large saucepan melt 2 tablespoons of the butter. Over a medium heat fry the meat in 2 to 3 batches until it browns. Set each batch aside after frying. Lower the heat and add the cumin, coriander, turmeric, chilli powder, ginger and garlic. Fry for 30 seconds. Increase the heat again and add the meat along with any juices. Fry for 3 to 4 minutes then add the onions. Fry for another 5 to 6 minutes stirring frequently. Now add the tomatoes and tomato puree - stir and cook for 2 to 3 minutes. Add the water and salt, bring to the boil, cover and simmer until the meat is tender (around 60 minutes). If using a pressure cooker, add the water and pressure cook for 30 minutes. 

The mixture can be frozen at this stage. Defrost thoroughly before reheating and bring to the boil. 

Stir in the cream and remove from the heat. In a separate pan melt 1 tablespoon of butter over a medium heat and add the garam masala, stir briskly and add to the meat. Transfer a little meat gravy to the pan in which the garam masala was fried - stir thoroughly to ensure that any remaining garam masala and butter mixture is fully incorporated into the gravy and add this to the meat. Mix well. Stir in the coriander leaves. Serve with Basmati rice. 

Serves 4 to 6.


HERBED ASPARAGUS

~Submitted by Mary S., Nashville, TN

Springtime fresh asparagus dish is accented by a perfectly flavored herb butter that is so easy to prepare. 

Prep Time: 10 minutes
Cook Time: 5 minutes 
Makes 4 servings.

Ingredients:
1 pound asparagus, ends trimmed
1 teaspoon parsley flakes
1/2 teaspoon basil leaves
1/8 teaspoon ground black pepper
3 tablespoons butter, melted
2 plum tomatoes, seeded and chopped
1 to 2 tablespoons grated Parmesan cheese

Directions:
1. Cook asparagus 5 minutes or until tender-crisp. Drain well. Place on serving dish. 

2. Stir parsley, basil and pepper into melted butter. 

3. Pour butter mixture over hot asparagus. Sprinkle with chopped tomatoes and Parmesan cheese.

Source: Taste of Home Magazine


MANGO CHEESECAKE FLAN

~Submitted by Robyn, Auckland, New Zealand 

1 1/2 cups (180g) sweet biscuit crumbs
1 teaspoon finely grated lemon rind
100g unsalted butter, melted
1 x 800g can sliced mangoes in natural juice, drained, thinly sliced
fresh mint to decorate 

FILLING:
1 X 125g packet cream cheese, softened
1/2 cup icing sugar
2 teaspoons finely grated orange rind
1 x 300g carton sour cream
1 teaspoon gelatine
2 teaspoons water 

GLAZE:
1 1/2 tablespoons caster sugar
2 tablespoons water
1 teaspoon gelatine 

Grease a 23cm-round flan tin. 

Combine biscuit crumbs, lemon rind and butter in a medium bowl. Press mixture evenly over base and up side of prepared tin. Refrigerate while preparing filling. 

FILLING: Beat cream cheese, icing-sugar and orange rind in a small bowl with an electric mixer until smooth. Gradually beat in sour cream. Sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water. Stir until dissolved; cool. Stir gelatine mixture into cheese mixture. 

Spoon filling into prepared base; refrigerate until set. 

GLAZE: Combine sugar, water and gelatine in a small pan, stir over a low heat until sugar is dissolved. 

Arrange mango slices over top of flan; brush with glaze. Refrigerate until set. Serve decorated with fresh mint.


THE EMPEROR'S ROLLS

~Submitted by Tena, MO
Owner of Recipe Riot

Sponge:
1 1/2 teaspoons dry yeast
1/4 cup warm water
2 teaspoons sugar
1/2 teaspoon malt extract or honey
1/2 cup milk, scalded and allowed to cool slightly
1 1/2 cups flour
1/2 cup cool water

Dough:
1 1/2 teaspoons salt
1 cup flour
Poppy seeds for topping

Sponge: Proof the yeast in the warm water until it is creamy. Dissolve the sugar and malt extract in the milk after it has cooled a bit. Pour the yeast mixture into a medium bowl, add the flour, milk, and water to the mixture, and mix everything together with a wooden spoon. Let this sponge rise, covered and in a warm place, for 2 hours.

Dough: Mix the salt in with the flour and then start adding this to the risen sponge by handfuls. When you have 1/4 cup of flour left and the dough has come together somewhat, turn the dough out and knead for 5-8 minutes, incorporating the rest of the flour. When the dough is soft and satiny, round it into a ball and let it rise in a large container until double (about 1 hour). Divide dough into 6 equal pieces. Round each piece into a tight ball and let rest for 15 minutes. Flatten each ball with the palm of the hand. Shape dough into rolls and place on cookie sheet lined with parchment paper. Brush lightly with oil and cover with another piece of parchment paper, cookie sheet and cast-iron skillet. Let rise for 35-40 minutes. Remove items on top of rolls, brush lightly with water and sprinkle with poppy seeds. Bake at 450F for 20 minutes. Can spray water inside oven before and during baking for crispier crust.

Source: The Village Baker


MEDITERRANEAN EGGPLANT SPREAD

~Submitted by Treva, Knoxville, TN

1 small eggplant
1 onion
3 cloves garlic
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp freshly grated parmesan cheese
salt and pepper to taste
1/4 fresh cilantro, chopped

Preheat oven to 400 degrees. Rub eggplant and onion with olive and place on baking sheet. Bake about 25-30 minutes, until both have softened, turning once. About 15 minutes into the cooking time, add garlic to sheet. 

Remove from oven, and cool just enough to be able to handle. Cut eggplant in half and scoop out flesh, and place into a food processor. Cut onion into chunks and add to processor with garlic. Process until desired consistency. Add vinegar, lemon juice, parmesan, salt and pepper. Pulse until well mixed. Add cilantro and briefly pulse. Adjust seasonings as necessary. Serve warm or cold.


MASCARPONE BRUL?E WITH ROASTED BLUEBERRIES

~Submitted by Larry Holmes, Ontario, Canada

1 egg
8 egg yolks
2 teaspoons vanilla extract
4 cups whipping cream
1 cup granulated sugar
1/3 cup mascarpone
1/2 cup granulated sugar for br?l?e

Custard: Preheat oven to 325°F. In a medium bowl whisk together the egg, egg yolks, vanilla and half of the sugar; set aside. Meanwhile, in a medium saucepan bring whipping cream and remaining sugar to boil. Remove from heat and carefully pour approximately 1/4 cup if the hot mixture into the egg mixture, stir, and return the entire mixture back to the pan, add mascarpone and stir until blended. Pour the custard into 8 ramekins and place in a large roasting pan half filled with hot water. Bake for 30 minutes or until set. Remove from pan, cool and refrigerate until ready to serve.

Prior to serving, sprinkle 1/2 cup of sugar evenly over custards. Caramelize with a kitchen torch, or carefully place under the broiler until sugar browns, being careful not to burn.

Top with roasted blueberries.

Roasted blueberries: Preheat oven to 285°F. Place blueberries on foil lined cookie sheet, sprinkle with sugar and bake for 15 minutes. Remove from oven and place on br?l?e. (Also works with strawberries!)


GREEN BEAN CASSEROLE

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

4 (8 oz) packages frozen cut-up green beans 
1 can cream of mushroom soup 
1 can French fried onion rings (divided) 
1 cup grated sharp cheddar cheese 
6 ounce can water chestnuts, sliced 
1/2 cup slivered almonds 
salt and pepper to taste

Spread in layers in Crock Pot (except for 1/2 of French fried onion rings). Add 1/2 cup of water and cook on low 5-6 hours or 2-3 hours on high. Top with remaining onion rings 1/2 hour before serving. 

Nutritional Value per serving (1/2 cup): Calories: 210; Fat: 15g; Cholesterol: 15mg; Sodium: 500mg; Carbohydrates: 14g; Protein: 7g. 


CHERRY SLICE

~Submitted by Joan, Savona, B.C.

I looked through my Mom's old recipes and came up with this. 

1/3 cup butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla
1/2 cup shredded coconut
1/2 cup maraschino cherries
1/2 cup chopped walnuts (or pecans)
1 cup flour
1 tsp baking powder
1/4 tsp salt

Cream butter & sugar. Add egg & beat. Add vanilla. Mix in coconut, cherries & nuts. Add baking powder, flour & salt. Place in 8"x8" pan.

Bake in preheated 350°F oven for 20-25 minutes. Ice with cherry-flavoured butter icing or dust with icing sugar when completely cold.


CAJUN MEATLOAF

~Submitted by Johnny, LA

2 tablespoons butter
1/2 large onion, chopped
1/2 cup chopped green bell pepper
1 teaspoon salt
3/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cumin
1 pound lean ground beef
1 egg, beaten to blend
1/2 cup fine dry bread crumbs
1/2 cup ketchup, divided use
1 teaspoon Worcestershire sauce

Preheat oven to 375 degrees. Melt butter in heavy skillet over medium-low heat. Add onion, bell pepper, salt, cayenne pepper, thyme, pepper and cumin. Cook until vegetables are tender, stirring frequently, about 10 minutes. 

Combine ground beef, egg, bread crumbs, 1/4 cup ketchup and Worcestershire sauce in medium bowl. Blend in saut?ed vegetables. Form mixture into loaf 13/4 inches high and 5 inches wide in baking dish. Bake 20 minutes. Spread top with 1/4 cup ketchup and bake for 40 more minutes. 

Makes 4 servings.


BOW TIE SALMON

~Submitted by Treva, Knoxville, TN

3/4 lb. bowtie pasta 
3/4 lb. salmon filets 
1 cup cream
1/2 cup dry white wine 
One 10 oz. package frozen baby peas 
3 scallions, sliced 
1/4 cup minced fresh dill 
2 tsp. Dijon mustard 
Salt and pepper 

1. Cook the pasta in boiling salted water. Slice the salmon and set aside. 

2. In a small saucepan, combine the canned milk and wine. Simmer 3 minutes and add the peas, scallions, mustard, dill, salt and pepper. Just before you drain the pasta, add the salmon to the pot. Put the drained pasta into the saucepan, toss, and correct the seasoning. 

Makes 4 servings. 

Source: Family Fun Magazine


OLD-FASHIONED JELLY ROLL

~Submitted by Jean M., OH

4 eggs
3/4 cup sugar
1 tsp grated lemon peel
1 tbs lemon juice
1/4 tsp salt
3/4 cup cake flour
3/4 tsp baking powder
8 to 10 oz Raspberry jelly ( preferred )

Beat eggs until thick and lemon-colored, keeping bowl in pan of hot water.

Beat in sugar gradually and remove from hot water.

Add rind and juice.

Fold in dry ingredients.

Have a 10x15 jellyroll pan lined with waxed paper.

Pour in batter and spread to fit.

Bake in 400* degree oven for15 minutes.

Turn out on dish towel coated with powdered sugar.

Peel off the wax paper and trim edges of cake.

Roll hot cake up in towel keeping towel inside as you roll . Let cool.

Carefully unroll cake. Spread with jelly and reroll. DO NOT roll cloth inside this time !!

Do wrap in cloth and allow to become cold. Unwrap, place on a platter and sprinkle with powdered sugar.

Other jellies can be used but the color does make a difference as it tends to sink into the cake !!


WOO HOO SPICY HUNAN BEEF

~Submitted by Leasa, IA

As I was doing some research trying to duplicate a recipe I had at a wonderful Chinese restaurant in Des Moines, IA, I came across this one. I just couldn't resist sharing it, although I haven't made it...YET!!

3/4 lb flank steak
2 C broccoli florets
2 T cooking oil
2 t minced garlic
4 small dried red chilies
1 t cornstarch dissolved in 2 t water
2 T soy sauce
2 t cornstarch
1 T Chinese rice wine or dry sherry
*Hunan Beef Sauce (below)

Thinly slice beef across the grain, about 1/8" thick. Combine soy sauce, cornstarch and Chinese rice wine in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a bowl. Boil broccoli briefly for 1-2 minutes. Drain and set aside. Heat a wok over high heat and add the 2 T of oil, then garlic and chilies. Cook and stir fry for 10-15 seconds only. Add beef and stir fry for 2 minutes. Return broccoli and sauce to wok and bring to a boil. Add cornstarch solution and cook, stirring, to thicken. Serve hot with cold chunks of pineapple as a contrast to the spiciness of the beef.

Hunan Beef Sauce
3 T Chinese black vinegar or balsamic vinegar
1 T soy sauce
1 T dry sherry
2 t sugar
2 t prepared chili-garlic sauce
1 t sesame oil

Mix all ingredients.

Source: Recipe4Living


STIFADO

~Submitted by Beverley, Montreal, Canada

This is especially for Shirley & Carol from the a2z QT forum; perhaps others will enjoy them too! :~))

(This is tender beef and small white onions blended with a hint of cinnamon and cloves.. one of the things I like best in Greek cuisine is the marriage of these spices with beef.)

Ingredients:

1 1/2 pounds (675g) of lean stewing beef
6 oz (175g) tomato paste
2 lbs. (900g) small white onions (could use sliced regular onions too, I think)
3 tbsps of cider vinegar
3 tbsps oil
1 pint (560ml) water
2 x 2inch sticks cinnamon
1 large onion
1/2 tsp. black pepper
2 tsps. salt
6 whole cloves

Cooking Instructions:

Cut the meat into cube-like pieces and place in a stewpot with the oil.

Heat gently and brown all the meat to seal.

Mix together the water, tomato paste, vinegar, salt and pepper in another pan and bring to the boil.

Pour the boiling mixture over the meat in the other pan.

Stud the large onion with the whole cloves and add to the stew mixture together with cinnamon.

Cover and simmer gently for 1 1/2 - 2 hours, or until the meat is tender, adding the small white onions about 30 minutes before the end of cooking time.

Source: Jayne's Recipe World (authentic Greek recipes)


CORN SALAD

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

2 cans corn, drained
2 tomatoes, chopped
1 bell pepper, chopped
1 purple onion, chopped
1 cucumber, chopped

Sauce:
1/2 cup. sour cream
4 tbs. mayonnaise
2 tbs. wine vinegar
1/2 tsp. celery seed
1/2 tsp. dry mustard
1/2 tsp. black pepper
2 tsp. salt

Mix all ingredients and chill overnight.


TORTELLINI WITH VEGETABLES

~Submitted by Treva, Knoxville, TN

Serves: 4

Sweet vegetables compliment the cheese-filled pasta and tangy garlic in this recipe. 

INGREDIENTS 
1 medium red pepper, sliced 
1 medium green pepper, sliced 
1 medium orange or yellow sweet pepper, sliced 
1 cup snow peas, sugar snap peas, or green beans 
1 large tomato, quartered 
2 tablespoons olive oil 
1 medium onion, chopped 
3 garlic cloves, chopped 
5 or 6 fresh basil leaves, shredded 
Salt and pepper to taste 
2 cups dried cheese tortellini 
1/2 cup grated parmesan cheese

DIRECTIONS
1. Cook tortellini as directed by the package. 

2. Heat oil in a medium sized saut? pan. 

3. Add onion, cook until translucent. Add garlic, peppers, basil, and beans. 

4. Continue to cook until peppers become slightly soft. 

5. Toss vegetables with drained pasta. Top with parmesan cheese. 

NUTRITION INFO (per serving) 
Calories: 335.3
Fat: 16.4 g 
Carbohydrates: 34.8 g 
Protein: 12.2 g


PEANUT BUTTER BALLS

~Submitted by Brenda, AL

Hi Maggie, and 'Z' family... Brenda from Alabama. I usually make these for Christmas but are good any time... these literally melt in your mouth.

INGREDIENTS:
1 18-ounce jar peanut butter 
2 pound powdered sugar 
1 cup butter, melted 
chocolate almond bark (or any favorite chocolate)

PREPARATION:
Mix all ingredients together except for chocolate. Shape into 1-inch balls. Melt chocolate in microwave and dip balls in being sure to cover completely. Put on wax paper to harden.

Click if you have a submission for the Favorites section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

CHICKPEA AND PASTA SALAD WITH TOMATO RED PEPPER DRESSING

~Submitted by Beverley, Montreal, Canada

Adding beans to pasta salad lowers the glycemic index and adds loads of nutrients including fiber. If you are using canned beans, rinse them to remove excess salt. Be sure to cook the macaroni just to the al dente stage.

Ingredients
3/4 cup Cooked chickpeas 
3/4 cup Cooked small shell pasta, al dente 
1/2 cup Chopped plum tomato 
2 tbsp Chopped red or green bell pepper 
1/4 cup Chopped parsley 
2 tbsp Black olives, slivered 
2 tbsp Tomato Red Pepper Salad Dressing

Dressing: 
1 Small (6 ounce) can of tomato paste 
1 Whole roasted red pepper or pimento from a jar 
2 tbsp Red wine vinegar 
2 tbsp Water 
1 clove Garlic, chopped 
1 tsp Dried basil 

Preparation
Combine all salad ingredients in a medium bowl and toss to combine. Chill until served. 

Combine all dressing ingredients in a blender container. Blend until well mixed. Dressing makes 8 two-tablespoon servings.

Nutrient Information
478 Calories 
8g Total Fat 
1g Saturated Fat 
85g Carbohydrates 
21g Protein 
290mg Sodium 
16g Fiber 

Source: Dr. Weil's Optimum Health Plan


APPLE AND PORK STIR-FRY WITH GINGER

~Submitted by Treva, Knoxville, TN 

Serves: 4
Serving Size: 2 oz. cooked pork per serving

INGREDIENTS
2 Tbsp. peach jam, preferably fruit sweetened 
2 Tbsp. reduced sodium soy sauce 
2 Tbsp. water
1/2 tsp. cornstarch
1-1/2 tsp. dark toasted sesame oil
1 Tbsp. finely minced fresh ginger root
1/2 pound (8 ounces) pork tenderloin, cut into thin strips
1-1/2 tsp. canola oil
1 cup chopped red bell pepper 
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 can (8 ounces) sliced water chestnuts, drained
2 firm apples, such as Fuji or Gala, cut into one-inch pieces
1/2 cup scallions, thinly sliced
Freshly ground black pepper, to taste

DIRECTIONS
1. In small bowl, combine jam, soy sauce, water and cornstarch. Set aside. 

2. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes. 

3. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes. 

4. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper. 

NUTRITION INFO
Calories: 296.8 
Fat: 7.5 g 
Carbohydrates: 41.2 g 
Protein: 18.6 g

Source: The revised edition of The New American Plate from the American Institute for Cancer Research.


BREAKFAST CASSEROLE

~Submitted by Maggie, TX

A versatile breakfast casserole which can be adapted to fit your needs or tastes. Try it. Really good. 

Ingredients:
1 pound tiny new potatoes, cut into 1/4-inch slices 
1/3 cup thinly sliced leek 
Non-stick cooking spray 
3/4 cup chopped reduced-fat, reduced-sodium cooked ham 
3 ounces reduced-fat Swiss cheese, cut into small pieces 
1 1/4 cups milk 
1 Tbsp. all-purpose flour 
3/4 cup refrigerated or frozen egg product, thawed 
2 tsp. snipped fresh thyme or 
1/2 teaspoon dried thyme, crushed 
1/4 tsp. black pepper 

Instructions:
1. Preheat oven to 350 degrees. 

2. In a covered large saucepan cooked sliced potatoes in a small amount of boiling, lightly salted water about 10 minutes or just until tender, adding leek the last 5 minutes of cooking. Drain potato mixture. 

3. Coat a nonstick baking dish with cooking spray. Spread potato mixture in bottom of the prepared baking dish. Sprinkle with ham and Swiss cheese. 

4. In a medium bowl, stir the milk into the flour until smooth. Stir in the egg product, thyme, and pepper. Pour the egg mixture over potato mixture. 

5. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. 

Serves 6.

Nutritional Information:180 Calories; 23g Total Carbohydrate; 4g Total Fat; 1g Saturated Fat; 16mg Cholesterol; 445mg Sodium; 13g Protein; 1g Fiber. 

Source: dLife

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SUGAR FREE OATMEAL COOKIES

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

1 cup. wheat flour
1 cup. oatmeal
1 tsp. baking powder
1/2 tsp. soda
1/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla
1/3 cup. oil
2 eggs, beaten
1 cup. apple sauce
1 cup. nuts

Let soak, add last:
1/2 cup. raisins
1/4 cup. water

Bake at 375 degrees for 10-15 minutes.


SHRIMP WITH CHIPOTLE COCKTAIL SAUCE

~Submitted by Mary S., Nashville, TN

Yield: 4 servings 

INGREDIENTS 

- 1 pound raw unpeeled medium shrimp 
- 1 teaspoon Creole seasoning 
- 1/3 cup ketchup 
- 1 tablespoon bottled prepared horseradish 
- 1 tablespoon lemon juice 
- 1 chipotle chile pepper in adobo sauce, chopped and mashed with a fork 
- 1 medium lemon, quartered 

DIRECTIONS 

Peel shrimp. Place a 12-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add shrimp and Creole seasoning, and cook 4 minutes or until opaque in center. 

Remove from heat, drain, and cool completely. To cool quickly, place shrimp on a baking sheet in a single layer and let stand 5-10 minutes. 

Meanwhile, in a small mixing bowl, combine remaining ingredients. 

To serve, place equal amount of shrimp on 4 dinner plates. Serve with 2 tablespoons ketchup mixture and lemon wedges. 

Nutritional Information Per Serving (1/4 of recipe): Calories: 102, Fat: 1 g, Cholesterol: 145 mg, Sodium: 1032 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 3 g, Protein: 16 g 
Diabetic Exchanges: 2 Very Lean Meat, 1/2 Carbohydrate 

Source: "Quick and Easy Low Carb Cooking for People with Diabetes"


THE CALIFORNIAN

~Submitted by Maggie, TX

Alfalfa sprouts add a delicate nutty flavor plus crunchy goodness to these open-faced sandwiches. Sprouts are low in calories and fat free. Purchase sprouts that are moist and crisp; refrigerate and use within a few days of purchase. Use remaining sprouts in a stir-fry the next day.

Ingredients:
3 tablespoons reduced-fat cream cheese, softened 
1 tablespoon chutney 
4 slices pumpernickel bread 
4 lettuce leaves 
3/4 pound thinly sliced deli chicken breast 
1 1/3 cups alfalfa sprouts 
1 medium mango, peeled and sliced 
1 pear, cored and sliced 
4 strawberries 

Instructions:
Combine cream cheese and chutney in small bowl; spread about 1 tablespoon on each bread slice. 

Place 1 lettuce leaf over cream cheese mixture. Divide chicken evenly into 4 servings; place over lettuce. 

Arrange alfalfa sprouts over chicken; arrange mango and pear slices over sprouts. 

Garnish each open-faced sandwich with a strawberry.

Serves 4.

Nutrients per Serving:
Calories 318 (17% of calories from fat) 
Total Fat 6g 
Protein 30g 
Carbohydrate 36g 
Cholesterol 72mg 
Sodium 304mg 
Dietary Fiber 6g 
Saturated Fat 2g 
Calcium 69mg 
Iron 2mg 
Vitamin A 239 
Vitamin C 45mg 
Dietary Exchanges: 1 Starch/Bread, 3 Lean Meat, 1 1/2 Fruit 

Source: Diabetic Cooking Magazine

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TERIYAKI CHICKEN WRAPS

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

1 garlic clove, minced
1 tbsp minced fresh ginger
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp hoisin sauce
1/2 tbsp vegetable oil
12 oz thinly sliced raw chicken breast
4 green onions, ends trimmed
4 (8-inch) flour tortillas

Combine garlic, ginger, vinegar, soy sauce, hoisin sauce and oil in 1 quart bowl. Add chicken and stir to coat. Cover and refrigerate 1 hour.

TO COOK OUTDOORS:
Coat grill rack with vegetable oil spray. Arrange chicken slices on rack in one even layer. Place rack over coals and grill 2-3 minutes per side.

Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria. 

Brush green onions with marinade. Place on grill and cook until limp and browned, 1 minute.

TO COOK INDOORS:
Coat stove top grill pan with vegetable oil spray and preheat over medium heat. 

Arrange chicken slices on grill pan in one even layer and cook until browned on both sides 3-4 minutes per side. Remove when done and keep warm. 

Meanwhile, to use remaining marinade to brush on green onions and as sauce, boil marinade 2-3 minutes to kill bacteria. 

Brush green onions with marinade. Place on grill pan and cook until limp and browned, 1 minute.

TO MAKE SANDWICHES:
Cut chicken into strips and divide among tortillas. Add 1 green onion to each, centering chicken and green onion. Fold or wrap chicken. Serve marinade as dipping sauce on side.

Makes 4 sandwiches or 2 servings


SOUR CREAM BISCUITS

~Submitted by Luanne, FL

1 c self-rising flour
1/4 t. baking soda
3/4 c. sour cream
2 t. vegetable oil

In a bowl , combine flour and baking soda. 

Add sour cream and oil; stir until moistened. 

Turn onto a floured surface; knead 4-6 times. Roll out to 3/4-in. thickness; cut with a 2 1/2 in. biscuit cutter. 

Place on a greased baking sheet. 

Lightly spray tops with nonstick cooking spray. 

Bake at 425 for 10-12 minutes or until golden brown. 

4 biscuits.

As a substitute for self-rising flour place 1 1/2 t. baking powder and 1/2 t. salt in a measuring cup. Add all-purpose flour to equal 1 c.



MAPLE-GLAZED CHICKEN BREASTS

~Submitted by Maggie, TX

Makes 2 servings

Ingredients:

2 Tbsps pure maple syrup
1 Tbsp reduced-sodium soy sauce
2 Tsps lemon juice
1 clove garlic, minced
1 Tsp minced fresh ginger
? Tsp freshly ground pepper
2 boneless, skinless chicken breasts (about 8 ounces), trimmed and tenders removed

Instructions:

1. Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.

2. Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 3 to 5 minutes per side. 

3. Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve. 

Tips:
Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry—they are the perfect size.

Source: EatingWell, authors of The EatingWell Serves Two Cookbook

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BACON AND CRAB CUPS

Makes: 15 pcs
Difficulty Level: 3
Ready In: 30-60 minutes

I doubled this recipe. No way I could find 4 ounces of crabmeat, and 15 pieces wouldn't last past my son.

Ingredients:

15 mini phyllo cups
2 strips thick-cut bacon
1/4 cup minced shallot
1 package (3 oz size) cream cheese; softened
2 tablespoons mayonnaise
1 tablespoon fresh chives; snipped, plus more for garnish
1/4 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
4 ounces shelled cooked fresh crabmeat
Smoked Spanish paprika

Directions:
Preheat oven to 375 F. 

Place the phyllo cups on a baking sheet. In a small skillet, cook the bacon over medium heat until crisp, turning once, about 5 to 7 minutes. Drain the bacon on paper towels. Remove all but 1 tablespoon drippings and return the pan to medium heat. Cook the minced shallot in the drippings until tender, stirring often, about 5 to 7 minutes; set aside. 

In a small bowl, combine the cream cheese, mayonnaise, chives, Worcestershire sauce and cayenne until smooth and creamy. Crumble the bacon and gently stir into cream cheese mixture along with the shallots and crabmeat. Taste and adjust seasonings, adding a little salt if necessary. 

Using a small spoon, divide the mixture evenly among the phyllo cups. (The mixture will be generously mounded.) Place the filled cups into the oven and bake for 7 to 10 minutes, until the filling is hot and the shells are crisp. Garnish with smoked paprika and snipped chives and serve warm. 

Source: CDKitchen


ACAPULCO CHICKEN

Prep Time: 10 Minutes. 
Cook Time: 15 Minutes. 
Ready In: 25 Minutes. 
Makes 4 servings.

This makes a great stuffer for burritos, tacos and chimichangas. Just shred apart the meat for ease in eating. The amount of jalapenos called for is pretty spicy. You might want to use only half.

Ingredients:
4 skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoons chili powder, divided
salt and pepper to taste
2 tablespoons olive oil 
2 cups chopped green bell pepper
1 cup chopped onion
4 jalapeno peppers, seeded and minced
2 large tomatoes, cut into chunks
20 drops hot pepper sauce 

Directions:
1. Season chicken with 1 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm. 

2. In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more. 

Source: Recipe card from Randall's Food Market


SALMON PATTIES

I'm sure creators of recipes like this one count only what crumbs actually cling to the food, but I make a sticky mess by trying to use only ONE HALF CUP cornflake crumbs. Jeez! I start out with a dish using about a cup. After you "smash 'em" you'll be glad you used more. I'm sure I shot the nutrition values to high heaven with my heavy-handed crumbing and olive oil for frying. Very good recipe!

Ingredients:
1/2 pound salmon
1 red potato, peeled and chopped
1 shallot, minced
1 egg, beaten
1/4 cup Italian seasoned bread crumbs 
1 teaspoon dried Italian seasoning
salt and pepper to taste
1/2 cup cornflake crumbs (I doubled this, at least)
2 tablespoons olive oil (I added more for additional batch)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a small baking dish. 

2. Place salmon in the prepared baking dish, cover, and bake 20 minutes, or until easily flaked with a fork. 

3. Place potato in a small saucepan with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain and mash. 

4. In a medium bowl, mix salmon, potato, shallot, egg, and bread crumbs. Season with Italian seasoning, salt, and pepper. Place the cornflake crumbs in a small bowl. Form the salmon mixture into 1 inch balls, and roll in the cornflakes to coat. 

5. Heat olive oil in a medium saucepan over medium heat. Press the balls into patties, and fry 3 to 5 minutes per side, or until golden brown.

Nutrition Info:
Servings Per Recipe: 6 
Amount Per Serving 
Calories: 194 
Total Fat: 9.3g 
Cholesterol: 54mg 
Sodium: 353mg 
Total Carbohydrates: 17.8g 
Dietary Fiber: 0.9g 
Protein: 9.8g 


SCALLOPED CABBAGE

Yes, I know... you don't like cabbage. Maybe because you've never tried it fixed this way.

Ingredients:
1 medium head cabbage, cut into small wedges
2 tablespoons butter
2 tablespoons all-purpose flour 
1/2 teaspoon salt
1 cup milk
2/3 cup shredded American cheese
1/2 cup crushed buttery round crackers 

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. 

2. Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain. 

3. Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, milk, and salt. Cook and stir until slightly thickened, and then fold in cheese. 

4. Transfer cabbage to prepared casserole dish, and stir in cheese sauce. Sprinkle cracker crumbs on top. 

5. Bake for 25 to 30 minutes in the preheated oven, or until top is browned. 

Source: adaptation of a recipe found in Allrecipes Cookbook

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