A2ZRecipes.net

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

It is nice and hot here in Texas. It has been rather wet, too. Fine combination for new growth of our largest population: mosquitoes. You never know what else will spring up as a result, either. Like the huge turtle (at least 18 inches in length) from the creek next to us, that was wandering around on my porch Monday morning. Or the horrible black water moccasin snake that the neighbor killed in my driveway that afternoon. Ah! Life in Texas...

I'll be really busy the remainder of the week with graduation. We're not going to do much in celebration as far as spending money is concerned. Angela has requested that I use the money for her summer college courses instead. If that isn't the smartest girl, then who is? All the hints I've been making about not getting a summer job and risk her losing the learning momentum has paid off. She's worked very hard this year as a graduating junior, juggling high school with college courses. There is time to earn money. Right now, she needs to get  an education, regardless of the extra burden, financially. I suppose you've figured out that I am proud of her. I am. All I could ever ask for, she is.

The Monthly Theme topic of Healthier Desserts has had a rocky start but a few of you are finally looking at the calendar. I am hopeful that we'll have a good issue which is scheduled to be posted on Sunday, June 3rd. Please visit the Monthly Theme, Recipe Submission section to read all about it. You'll find the handy email link to be used for your submissions there.

Let's get to the recipes and other items the following folks shared to make this one of the best newsletters anywhere!

Larry Holmes, Ontario, Canada
Jean, OH
Lisa H., Belmont, NC
Treva, Eastern TN
Patricia, Charlevoix, MI
Mary S., Nashville, TN
Marilyn, Canton, OH
Anita, Battle Ground, WA
Johnny, LA
Aafrin, Pune, India
Cathy L., Staten Island, NY
Brenda, AL
Jean, Syracuse, NY 
Chris M., NM
Barbara, Chula Vista, CA
Carol, Tupper Lake, NY
Beverley, Montreal, Canada
Leasa, IA
Luanne, FL

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

Psst!

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

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

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

http://www.thebreastcancersite.com/

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Shared by Larry Holmes, Ontario, Canada

"Age does not protect you from love. But love, to some extent, protects you from age."

~Jeanne Moreau

What Made Me Me

Shared by Jean, OH

Long ago and far away, 
In a land that time forgot, 
Before the days of Dylan, 
Or the dawn of Camelot. 

There lived a race of innocents, 
And they were you and me, 
Long ago and far away 
In the Land That Made Me Me. 

Oh, there was truth and goodness 
In that land where we were born, 
Where navels were for oranges, 
And Peyton Place was porn. 

For Ike was in the White House,
And Hoss was on TV, 
And God was in His heaven 
In the Land That Made Me Me. 

We learned to gut a muffler, 
We washed our hair at dawn, 
We spread our crinolines to dry 
In circles on the lawn. 

And they could hear us coming
All the way to Tennessee, 
All starched and sprayed and rumbling 
in the Land That Made Me Me. 

We longed for love and romance, 
And waited for the prince, 
And Eddie Fisher married Liz, 
And no one's seen him since. 

We danced to "Little Darlin'", 
And Sang to "Stagger Lee" 
And cried for Buddy Holly 
In the Land That Made Me Me. 

Only girls wore earrings then, 
And three was one too many, 
And only boys wore flat-top cuts, 
Except for Jean McKinney. 

And only in our wildest dreams 
Did we expect to see 
A boy named George, with Lipstick 
In the Land That Made Me Me. 

We fell for Frankie Avalon,
Annette was oh, so nice, 
And when they made a movie, 
They never made it twice. 

We didn't have a Star Trek Five, 
Or Psycho Two and Three, 
Or Rocky-Rambo Twenty 
In the Land That Made Me Me. 

Miss Kitty had a heart of gold, 
And Chester had a limp, 
And Reagan was a Democrat 
Whose co-star was a chimp. 

We had a Mr Wizard, 
But not a Mr T, 
And Oprah couldn't talk, yet
In the Land That Made Me Me. 

We had our share of heroes, 
We never thought they'd go, 
At least not Bobby Darin, 
Or Marilyn Monroe. 

For youth was still eternal, 
And life was yet to be, 
And Elvis was forever, 
In the Land That Made Me Me. 

We'd never seen the rock band 
That was Grateful to be Dead, 
And Airplanes weren't named Jefferson, 
And Zeppelins weren't Led. 

And Beatles lived in gardens then, 
And Monkees in a tree, 
Madonna was a virgin 
In the Land That Made Me Me. 

We'd never heard of Microwaves, 
Or telephones in cars, 
And babies might be bottle-fed, 
But they weren't grown in jars. 

And pumping iron got wrinkles out, 
And "gay" meant fancy-free,
And dorms were never coed 
In the Land That Made Me Me. 

We hadn't seen enough of jets 
To talk about the lag, 
And microchips were what was left at 
The bottom of the bag. 

And Hardware was a box of nails, 
And bytes came from a flea, 
And rocket ships were fiction 
In the Land That Made Me Me. 

Buicks came with portholes, 
And side show came with freaks,
And bathing suits came big enough 
To cover both your cheeks. 

And Coke came just in bottles,
And skirts came to the knee, 
And Castro came to power 
In the Land That Made Me Me. 

We had no Crest with Fluoride, 
We had no Hill Street Blues, 
We all wore superstructure bras 
Designed by Howard Hughes. 

We had no patterned pantyhose 
Or Lipton herbal tea 
Or prime-time ads for condoms 
In the Land That Made Me Me. 

There were no golden arches, 
No Perriers to chill, 
And fish were not called Wanda, 
And cats were not called Bill. 

And middle-aged was thirty-five 
And old was forty-three, 
And ancient was our parents 
In the Land That Made Me Me. 

But all things have a season,
Or so we've heard them say, 
And now instead of Maybelline 
We swear by Retin-A. 

And they send us invitations 
To join AARP, 
We've come a long way, baby, 
From the Land That Made Me Me. 

So now we face a brave new world 
In slightly larger jeans, 
And wonder why they're using
Smaller print in magazines. 

And we tell our children's children 
of the way it used to be, 
Long ago, and far away 
In the Land That Made Me Me.

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!

Why is a hotdog called a hotdog?

Shared by Lisa H., Belmont, NC

In 1987, Frankfurt, Germany celebrated the 500th birthday of the frankfurter, the hot dog sausage. Although, the people of Vienna (Wien), Austria will point out that their wiener sausages are proof of origin for the hot dog. (By the way, ham, being pork meat, is found in hotdogs.) According to Douglas B. Smith in his book "Every wonder why?" the hotdog was given its name by a cartoonist.

A butcher from Frankfurt who owned a dachshund named the long frankfurter sausage a "dachshund sausage," the dachshund being a slim dog with a long body. ("Dachshund" is German for "badger dog." They were originally bred for hunting badgers.) German immigrants introduced the dachshund sausage (and Hamburg meat) to the United States. In 1871, German butcher Charles Feltman opened the first "hotdog" stand in Coney Island in 1871, selling 3,684 dachshund sausages, most wrapped in a milk bread roll, during his first year in business.

In the meantime, frankfurters - and wieners - were sold as hot food by sausage sellers. In 1901, New York Times cartoonist T.A. Dargan noticed that one sausage seller used bread buns to handle the hot sausages after he burnt his fingers and decided to illustrate the incident. He wasn't sure of the spelling of dachshund and simply called it "hot dog."

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

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

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

WORDS OF WISDOM FROM CHILDREN

Shared by Lisa H., Belmont, NC

Never trust a dog to watch your food.
--Patrick, Age 10

When you want something expensive, 
ask your grandparents. 
--Matthew, Age 12

Never smart off to a teacher 
whose eyes and ears are twitching.
--Andrew, Age 9

Wear a hat when feeding seagulls.
--Rocky, Age 9

Sleep in your clothes 
so you'll be dressed in the morning. 
--Stephanie, Age 8

Never try to hide a piece 
of broccoli in a glass of milk.
--Rosemary, Age 7

Don't flush the toilet 
when you dad's in the shower. 
--Lamar, Age 10

Never ask for anything that costs 
more than five dollars when your
parents are doing taxes.
--Carrol, Age 9

Never bug a pregnant mom.
--Nicholas, Age 11

Don't ever be too full for dessert. 
--Kelly, Age 10

When your dad is mad, and asks you, 
"Do I look stupid?" don't answer him.
--Heather, Age 16

Never tell your mom her diet's not working. 
--Michael, Age 14

Don't pick on your sister 
when she's holding a baseball bat. 
--Joel, Age 12

When you get a bad grade in school, 
show it to your mom when she's on the phone.
--Alyesha, Age 13

Never try to baptize a cat. 
--Laura, Age 13

Never spit when on a roller coaster.
--Scott, Age 11

Never do pranks at a police station.
--Sam, Age 10

Beware of cafeteria food when 
it looks like it's moving. 
--Rob, Age 10

Never tell your little brother 
that you're not going to do what your
mom told you to do. 
--Hank, Age 12

Remember you're never too old 
to hold your father's hand. 
--Molly, Age 11

Listen to your brain. 
It has lots of information.
--Chelsey, Age 7

Stay away from prunes.
--Randy, Age 9

Never dare your little brother 
to paint the family car. 
--Phillip, Age 13

Forget the cake. Go for the icing!
--Cynthia, Age 8 



FOOD ONE-LINERS

The snack bar next door to an atom smasher was called "The Fission Chips."

On April Fools Day, a mother put a fire cracker under the pancakes. She blew her stack.

A new chef from India was fired a week after starting the job. He keep favoring curry.

A couple of kids tried using pickles for a Ping-Pong game. They had the volley of the Dills.

The four food groups: Fast, Frozen, Instant, and Chocolate.

A friend got some vinegar in his ear, now he suffers from pickled hearing.

Overweight is something that just sort of snacks up on you.

Sign in restaurant window: "Eat now - Pay waiter."

I thought you were trying to get into shape?
I am. The shape I've selected is a triangle.

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!

MICHIGAN PASTIES

~Submitted by Patricia, Charlevoix, MI 

Pasties were introduced to the Upper Peninsula of Michigan in the 1800's by Cornish miners hoping to make a living in the copper mines located along the Keewanee Peninsula. 

The shape of the pasty made it not only portable, but if it should get cold, it would be relatively easy to warm up. In the mine, this was often done by putting the pasty on a shovel and holding it over a head-lamp candle. In the workplace, as pasty wasn't eaten with a fork; it was eaten end to end, held upright to keep the juices in. 

The Upper Peninsula pasty differs from the Cornish pasty in that the vegetables are usually diced rather than sliced, there are more vegetables, and a thinner crust. Its popularity lingers with pasty stores and stands located throughout the Upper Peninsula and Northern Michigan, as well as a lucrative mail order business. Word to the wise, never ask for gravy or ketchup, for that will surely earn the miscreant a lecture and a stern look as could only be given by Mother Superior. 

Michigan Pasties 

Ingredients: 
4 1/2 cups all-purpose flour 
1 cup shortening 
1 1/4 cups ice water 
1 teaspoon salt 
5 1/2 cups thinly sliced potatoes 
2 carrots, shredded 
1 onion 
1/2 cup diced rutabagas 
1 1/2 pounds ground beef 
1/2 pound lean ground beef 
1/2 pound lean ground pork 
1 tablespoon black pepper 
1 1/2 teaspoons monosodium glutamate 
1 cube beef boullion 
1/2 cup hot water 

Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside. Dissolve the boullion cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and boullion. Roll out pastry dough into 6"x8" rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6" sides together and seal. Cut a slit in the top of each pasty. Place on a dull, not black, baking pan. Bake at 425 degrees Fahrenheit (220 C) for 45 minutes.

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!

ULTIMATE PEANUT BUTTER PIE

~Submitted by Mary S., Nashville, TN

Makes 16 to 18 servings

Ingredients:

Gingersnap Cookie Crust:

1 1/4 cups fine gingersnap cookie crumbs
1/3 cup finely chopped unsalted roasted peanuts
3 tablespoons granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Chocolate Ganache:

1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped

Peanut Butter Streusel:

1 1/2 tablespoons confectioners' sugar
2 1/2 tablespoons creamy peanut butter
2 tablespoons finely chopped unsalted roasted peanuts
1 ounce finely chopped bittersweet chocolate

Peanut Butter Filling:

1 1/4 cups confectioners' sugar
1 1/4 cups creamy peanut butter
8 ounces cream cheese, softened
2 teaspoons ground ginger
2 teaspoons pure vanilla extract
1 1/3 cups chilled heavy cream, whipped to stiff peaks

Peanut Butter Glaze/Garnish:

3 tablespoons heavy cream
2 ounces white chocolate, chopped
3 tablespoons creamy peanut butter
1/4 teaspoon pure vanilla extract
1 ounce shaved bittersweet chocolate
unsalted roasted peanut halves

Preparation:

Crust:

Preheat oven to 325 F. In medium bowl, combine crust ingredients with fork until well blended and evenly moistened. Firmly press onto bottom and sides of a 9-inch pie pan. Bake 8 to 10 minutes until crust firms up and is set. Cool on wire rack.

Ganache:

Combine cream and chocolate in glass measure or bowl. Microwave on high 1 to 1 1/2 minutes until cream is simmering; whisk mixture until smooth. Pour over bottom of cooled crust, spreading into an even layer. Place in freezer 30 minutes or until ganache is firm. Meanwhile, prepare Peanut Butter Streusel.

Streusel:

Stir together ingredients in small bowl with fork until confectioners' sugar is incorporated. Drop pea-sized clumps of streusel onto a plate, refrigerate 30 minutes.

Filling:

Using mixer with paddle attachment, cream together confectioners' sugar, peanut butter, cream cheese, ginger and vanilla until light and fluffy, about 2 minutes. Fold the whipped cream into the peanut butter mixture until incorporated. Spoon half of the filling into crust and spread into an even layer. Scatter streusel evenly over filling. Spoon the remaining filling over the streusel. With offset spatula, smooth filling into an even mound, sloping down to meet edge of crust. Place pie in freezer for at least 3 hours, or until filling is frozen hard.

Glaze and Garnish:

Combine cream and white chocolate in 2-cup glass measure. Microwave on high for 30 seconds or until cream is simmering; let stand 1 minute. Whisk melted chocolate into cream. Add peanut butter and vanilla; whisk until glaze is smooth. Let glaze stand 5 minutes to thicken slightly. Slowly pour glaze over top of frozen pie, letting it slowly run down slopes of filling mound, to cover filling completely (use a small icing spatula to spread glaze to crust edge). Spoon shaved chocolate in a 2-inch band around edge of filling. Garnish with peanut halves. Freeze at least 1 hour or until firm.


ANTIPASTO SQUARES

~Submitted by Marilyn, Canton, OH

Maggie, we love these and hope your readers do also.

2 pkg. crescent rolls
1 (14 oz) jar roasted red peppers, drained (* See Note below) 
1/4 lb. pepperoni
1/4 lb. ham, sliced thin
1/4 lb. Genoa or Hard Salami, sliced thin
1/4 lb. Provolone Cheese
1/4 lb Swiss cheese
3 eggs
9 Tbsp. grated Parmesan or Romano cheese 

Spread and flatten 1 package of crescent rolls into the bottom of a 9" x 13" inch baking pan. 

Making one layer of each; layer the Ham, Swiss, Salami, Provolone, and Pepperoni over crescent roll bottom. 

Spread well drained peppers over top of cold cuts. (* See Note below) 

Beat the eggs and cheese together; pour over the top of the peppers. 

Open second package of crescent rolls and spread over top, pressing seams of triangles together. Cover with foil. 

Bake at 350° for 25 minutes. Remove foil and bake an additional 15 minutes, until golden brown. 

Cool 10 minutes before cutting. 

* Note: I have also made this adding chopped artichokes and black olives after the red peppers.


CHERRY CREAM CHEESE PIE

~Submitted by Lisa H., Belmont, NC

A cool treat for those warmer weeks ahead of us. You can substitute the cherries with blueberry pie filling.

1 Graham Cracker pie crust 
1 can Condensed Milk 
1 pkg Cream Cheese [8 oz, softened] 
1/4 cup Lemon Juice 
1 can Cherry pie filling Cool whip 

Soften cheese and beat till fluffy. Add milk to cheese, mix well. Mix in lemon juice, gradually. Pour into pie shell and chill several hours. Pour cherry pie filling on top prior to serving and top with cool whip.


MONTEZUMA PIE

~Submitted by Anita, Battle Ground, WA

Very much like a quiche without the eggs. Would make a good light Sunday supper or a brunch dish. Original recipe from "A Treasury of Great Recipes" by Mary and Vincent Price.

1 cup cooking oil 
6 corn tortillas (6-8 inch) 
2 Tbs. Cooking oil 
3 medium tomatoes, chopped 
1 medium onion, chopped
? tsp. salt 

3 chili Poblano 

1 cup diced cooked chicken (or pork) I used 2 cups chicken 
1 cup cream, divided ? cup grated cheddar cheese, divided ( used 1 cup or a little more) 

1. Preheat oven to 375? F. 

2. In small skillet, heat 1 cup cooking oil to 360? F. and fry tortillas, one at a time, for about 8 seconds on each side. Don’t let them get crisp. Drain on paper towels and cut into quarters. 

3. In large skillet heat 2 Tbs. Oil and in it cook tomatoes and onions for 20 minutes. Stir in salt and set aside. 

4. Roast chilies until skin is charred. Wrap in plastic bag and let steam for 15 minutes. Remove skin, stem, and seeds. Cut chilies into strips. 

5. In 9-inch greased pie plate, arrange layer of tortillas, using half, and cover with the tomato – onion mix. Add the cooked chicken or pork. Top with layer of chili strips and add ? cup cream. Sprinkle with ? cup cheese. Top with remaining tortillas, cover with remaining tomato – onion mix, ? cup cream. Sprinkle with ? cup cheese. 

6. Bake in oven for 20-25 minutes. 

Presentation: Serve hot, in pie plate, cut into wedges as you would pizza. Serve with a glass of cold beer.


NINFA'S CARNITAS 

~Submitted by Johnny, LA

These Are The Best.

4 pounds pork -- up to 5 
2 pounds lard 
1/4 cup milk 
1/4 cup orange juice 

***SPICE MIX*** 
2 parts salt 
1 part black pepper 
1 part garlic powder 
1 part onion powder 

Use enough spice mix to lightly season pork pieces on all sides. 

Melt lard in large skillet. Add seasoned pork pieces and let simmer rapidly until just brown. Lower heat and continue to cook for 1 1/2 hour at a bare simmer. The oven works well for this. Turn pork every 20 to 30 minutes. Add milk and OJ and stir well. The milk will form globules, but will soon attach to pork and the lard will clear. This serves to add a fat and sugar layer to the pork that enhances the final outer crispiness. Cook at bare simmer for another 1/2 to 1 hour. Remove pork and place on a wire rack placed on a sheet pan and hold in a 275F oven for 15 minutes, or until ready to serve. 

To serve, either cut into pieces with a knife, or pull apart with a fork. I like to serve it with warm corn tortillas or gorditas. Provide shredded cabbage, shredded carrot, onion and cilantro for toppings. A nice fresh salsa made with tomato, onion, serrano and cilantro goes well on top. Place meat on tortilla, add toppings, fold, and eat. It also makes great burritos, with or without refried beans. 

It calls for simmering the pork in a huge amount of lard. Before anyone gets grossed out, let me assure you that the pork doesn't absorb the lard. In fact, the slow cooking allows most of the pork fat to cook out. What's left is very good. The outside is brown and crisp, and the inside is tender and moist. 

I usually use boneless country-style ribs since they're always at Costco at a good price. Pork shoulder, cut into four or five pieces would work well. Loin will be too dry. 

To reheat, place on a wire rack in a 300F oven until heated through. Much better than nuking.


BLUEBERRY POUND CAKE 

~Submitted by Treva, Knoxville, TN 

1/2 cup butter 
3 eggs 
3 & 1/2 cups all-purpose flour 
2 tsp. baking powder 
1/4 tsp. salt 
2 cups sugar 
4 cups fresh blueberries 
1 cup milk 

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. 

2. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. 

3. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack. 

Makes 10 to 12 servings 

Nutritional facts per serving calories: 444, total fat: 12g 

Source: Better Homes and Gardens


ASIAN-STYLE PEANUTS

~Submitted by Aafrin, Pune, India

3 cups dry-roasted, unsalted peanuts 
2 tablespoons soy sauce 
1 teaspoon toasted sesame oil 
1 tablespoon granulated sugar 
1 tablespoon ground ginger 
1 tablespoon garlic powder 

Preheat oven to 350°F. In a medium bowl, toss peanuts with soy sauce and sesame oil. 

Combine remaining ingredients in a re-sealable plastic bag; mix well. Add peanuts and toss gently to coat evenly. Spread peanuts in single layer on a nonstick baking sheet. 

Bake at 350°F in center of oven for 7-10 minutes. Remove peanuts from the oven and loosen with a spatula. Cool in pan. Store in tightly covered container. 

Yield: 9 servings (1/3 cup per serving)


ORANGE-ROSEMARY ROASTED CHICKEN

~Submitted by Cathy L., Staten Island, NY

3 chicken breast halves
3 chicken legs with thigh pieces
2 garlic cloves
1 1/2 teaspoons olive oil
3 teaspoons fresh rosemary
1/3 cup orange juice
Freshly-ground black pepper, to taste

Preheat oven to 450 degrees. Remove skin from chicken. Rub each piece with garlic. Dab fingers in oil and rub each piece with oil. Top with rosemary. Place into a baking dish. Pour in orange juice. Cover and cook for 30 minutes. Turn chicken and return to the oven uncovered for 10 to 15 minutes longer or until "browned." Do not let dry out. 

This recipe yields 6 servings.


CHEESE CRISPS

~Submitted by Brenda, AL

Hi Maggie, and all 'Z' family, Brenda from Alabama here. I was looking around in my cabinet where I have my cookbooks and didn't know I had this one . It is a local from my town of Hartselle. Haven't tried them but hope someone will want to.

2 cups grated cheddar cheese
2 sticks butter, softened
2 cups flout
2 cups rice krispies

Mix cheese and butter by hand. Add flour and mix well. Add rice krispies and mix lightly. Roll into balls the size of quarters. Flatten with wet fork. Bake on ungreased cookie sheet at 325° until brown. Makes approximately 75


RUBY TUESDAY'S BUFFALO CHICKEN WONTONS 

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

12 wonton wrappers, cut into quarters 
2 tablespoons vegetable oil, to brush on wontons 
6 cups water, to boil chicken 
1 lb. boneless skinless chicken breasts 
6 tablespoons Louisiana hot sauce 
2 teaspoons liquid margarine 
1/8 teaspoon cayenne pepper 
1/8 teaspoon garlic powder salt 
blue cheese dressing 
celery (to garnish) 

Preheat the oven to 325F. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. 

Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble. 

Cook the chicken at a simmer until cooked through, about 12 minutes. Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt. 

In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper. Add the chicken and mix well. Refrigerate until slightly chilled. 

To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature.


BERMUDA TRIANGLE COOKIES 

~Submitted by Treva, Knoxville, TN 

Pastry Crust: 
3 cups all-purpose flour 
1/2 cup sugar 
1 Pinch salt 
10 ounces cold sweet butter -- cut in small pieces 
2 eggs -- lightly beaten 

Almond Topping: 
1 cup sugar 
1/4 cup honey 
1/2 cup heavy cream 
1 ounce butter 
8 ounces sliced almonds 

Pastry Crust: In a large mixing bowl, combine the flour, sugar, and salt. 

Add the butter, and using two knives or a pastry blender, blend the butter into the flour until the mixture resembles coarse oatmeal. Add the eggs and mix until the dough can be formed into a compact ball. 

Wrap the ball in plastic wrap and refrigerate for 1 hour. 

Preheat the oven to 350 degrees F. 

Prepare a 12 -x- 17-inch jelly roll pan by lining it with parchment paper. 

Roll out the pastry into a 1/8-inch-thick sheet that will cover the entire inside of the pan and up along the sides. 

Fit the dough into the jelly roll pan, and using the tines of a fork, poke holes into the dough every few inches. The holes will let the steam out of the dough while it is cooking and thereby prevent the dough from developing bubbles and bulges. Chill the dough for 10 minutes. Bake until lightly golden brown, about 20 to 25 minutes. Do not turn the oven off. 

Almond Topping: In a heavy sauce pan, over medium-high heat, combine the sugar, honey, heavy cream, and butter. Bring the mixture to a boil and cook for 5 to 7 minutes or until a deep caramel color appeals. Mix in the almonds. 

Pour the mixture over the pastry crust in the jelly roll pan. Spread the almond mixture into an even layer. 

Return the pan to the oven and bake for 20 minutes. Remove from the oven and allow to cool in the pan. When the pastry is completely cool, cut it into triangles. 

Makes 48 cookies.


PLUM TOMATOES WITH FETTUCCINE AND MOZZARELLA 

~Submitted by Chris M., NM 

Very good! We had shoe peg corn with butter sauce on the side. Yum! 

1 pound plum tomatoes, chopped 
3/4 cup (3 ounces) shredded mozzarella cheese 
1/4 cup olive oil 
2 cloves garlic, finely chopped 
1/8 teaspoon red pepper flakes 
2 tablespoons chopped fresh basil 
1 tablespoon chopped fresh parsley 
1 package (9 ounces) BUITONI Refrigerated 3 cheese torteloni 
1/2 lb. lg shrimp 

a few shakes of Italian shredded cheese 

COMBINE tomatoes, mozzarella cheese, oil, garlic, red pepper flakes, basil and parsley in a medium bowl. Let stand for 10 minutes.

PREPARE pasta according to package directions. Toss pasta with tomato mixture. Top with Parmesan cheese. 

Serving Size: 4


ONION CONFETTI RELISH

~Submitted by Barbara, Chula Vista, CA

2 cups chopped onions
1/2 cup diced green pepper
3 tablespoons diced pimiento
1/2 cup vinegar
1/4 cup water
1/4 cup sugar
1 teaspoon caraway seeds
3/4 teaspoon salt
1/8 teaspoon hot pepper sauce

Combine onions, green pepper, and pimento and set aside.

Combine vinegar, water, sugar, caraway seeds, salt, and hot pepper sauce in a saucepan. Bring to a boil and simmer 5 minutes. Pour over onion mixture. Refrigerate several hours before serving.

Makes 2 3/4 cups.


CANNED APPLE PIE FILLING

~Submitted by Carol, Tupper Lake, NY

I got this from a friend, many years ago!

4 1/2 c. sugar
2 tsp cinnamon
2 tbsp salt
1 co. cornstarch
9 cups water

Dissolve the cornstarch in 1 cup water. Bring remaining 8 cups of water to a boil. Slowly add cornstarch mixture till thickened. Remove from heat. 

Peel apples and slice (thick) in 7 quart jars. Cover with syrup and seal. Process in water bath canner for 20 minutes.



SALAD OF ARUGULA, POMEGRANATE, PERSIMMON AND TOASTED HAZELNUTS

~Submitted by Beverley, Montreal, Canada

"Coincidences" always tend to amaze me and this one certainly did; we were discussing persimmons in the QT forum just this week. As most of my friends know, I never miss a single one of Curtis' shows and last evening (7:00 EST) he prepared this utterly delicious-looking salad which the guests couldn't stop raving about. So, for Carol, Rita and Nancy, with love from the dreamy chef, this is for you, hunnies.

Serves 4

Ingredients:
1/3 cup/50 g hazelnuts
5 ounces/140 g baby arugula leaves, stems trimmed
1/2 cup/100 g pomegranate seeds (from 1 pomegranate)
1 firm-ripe Fuyu persimmon, cut into thin wedges, pitted and skin removed
3 tablespoons/45 ml raspberry vinegar
2 tablespoons/30 ml pomegranate juice
1/4 cup/60 ml grapeseed oil
3 tablespoons/45 ml extra virgin olive oil
Salt and freshly ground black pepper

Method:
Preheat the oven to 350°F/180°C. Place the hazelnuts on a heavy baking sheet and roast in the oven for about 8 minutes or until the center of the nuts are lightly golden in color. As the nuts roast, gently shake the pan occasionally to ensure the nuts brown evenly.

Remove from the oven and set aside to cool. Rub the hazelnuts between your palms to loosen the brown husks from the nuts, allowing the husks to fall to the work surface. Discard the husks. Finely chop the hazelnuts.

Meanwhile, combine the arugula leaves with the pomegranate seeds and wedges of persimmon in a large mixing bowl. In a separate mixing bowl, combine the raspberry vinegar and pomegranate juice and begin to whisk.

Slowly add both oils to the vinegar mixture whilst constantly whisking to blend. Season the vinaigrette to taste with salt and pepper. Gently toss the salad with enough vinaigrette to coat. Season the salad to taste with salt and pepper.

Mound the salad onto 4 plates. Sprinkle any pomegranate seeds (that have fallen to the bottom of the bowl) over the salads. Sprinkle with the toasted hazelnuts and serve immediately.

Source: Curtis Stone "The Take-Home Chef" (on TLC). 
(On the last screen of recipes, watch for "click here for more recipes".. you don't want to miss any! :~))


SIMPLE BBQ CHICKEN PIZZA 

~Submitted by Treva, Knoxville, TN 

1 (12-inch) pizza shell or pre-baked crust 
1 Cup Barbecue sauce 
2 cooked Chicken breasts, diced 
10 ounces Mozzarella cheese, shredded 
1/2 cup red onion, chopped 
1/2 cup green pepper, chopped 

Preheat oven to 450 degrees. Spread the BBQ sauce evenly over the entire crust. Sprinkle chicken breast, onion and pepper over crust. 

Top with cheese and bake for 10 to 12 minutes, or until cheese is melted. 

Yield: Approx. 4 Servings

More Homemade Pizza Topping Ideas: 

Try some of these ideas next time... 
* Refried beans, salsa, ripe olives and grated Cheddar or Monterey Jack cheese. 

* Pizza sauce, pepperoni slices, thin strips of green bell pepper, shredded mozzarella. 

* Pizza sauce, red, green and yellow bell pepper strips, chopped onion and fresh mozzarella or provolone cheese. 

* Pizza sauce, pineapple tidbits, Canadian bacon, chopped green bell pepper and shredded mozzarella.


DIAMOND LETTUCE WRAPS

~Submitted by Leasa, IA

I guess I was on a Chinese kick lately, because these are excellent! Almost as good as the ones in Des Moines...woo hoo!

1/2 lb ground turkey
1 1/2 T oyster sauce
2 T cooking oil
2 t minced ginger
6 fresh mushrooms, diced
1 small carrot, cut into 1/4" cubes
1 small zucchini cut into 1/4" cubes
1/2 C diced water chestnuts or jicama
1 T dry sherry
1 1/2 t sesame oil
3/4 C coarsely chpd sesame glazed walnuts (I omitted)
Hoisin sauce for serving
12 small iceberg lettuce cups

Place ground turkey in a bowl, add oyster sauce, stir to coat. Let stand for 10 mins. 

Place wok over high heat until hot. Add cooking oil, swirling to coat sides. Add ginger and cook, stirring until fragrant, about 10 seconds. Add turkey and stir fry for 1 minute. add mushrooms, carrot, zucchini and water chestnuts, stir fry for 30 seconds.

Add sherry and sesame oil, cook until heated through. Add walnuts and toss to coat.

To eat: spread hoisin sauce in a lettuce cup, add heaping teaspoonful of turkey mixture, wrap burrito style.

Yield: 4-6 appetizer servings 

Source: Fooddownunder


ITALIAN CREME SQUARES

~Submitted by Luanne, FL

1 pkg. butter cake mix 
1/3 cup evaporated milk
1/3 cup water
1 1/2 cups chopped pecans
1 can flaked coconut

Preheat oven to 350F Grease and flour a 13x9x2-inch baking pan. Mix all batter ingredients together with electric mixer. Batter should be THICK! 

Pour into prepared pan and bake at 350F for 25 to 30 minutes, or until lightly browned around edges and springs back to touch. Let cool in pan. 


ICING: 
8 oz cream cheese, softened 
4 1/2 cups powdered sugar

Blend cream cheese & powdered sugar together until creamy. Spread over cooled cake.


PRESSED TONGUE

~Submitted by Larry Holmes, Ontario, Canada

1 prepared fresh beef tongue (5 to 6 pounds)
1 bouquet garni
1 teaspoon salt
6 black peppercorns
6 juniper berries (optional)
1 onion, peeled and stuck with a few cloves.

To finish:
1 lemon, sliced thinly, seeds removed
1 bunch watercress

Put the tongue in a large saucepan. Cover with water and add the remaining ingredients, except the lemon and watercress. Bring to the boil, skimming off any scum with a slotted spoon. Lower the heat, cover the pan and simmer gently for 4 to5 hours or until the tongue is very tender. Remove from the heat and leave to cool in the cooking liquid.:

When quite cold, drain the tongue, discarding the cooking liquid. Remove the skin, gristle and any bones. Roll up from the thinnest end and push into a cake pan that is just too small for the tongue to fit easily. Place a plate on top with heavy weights. Leave in a cool place overnight.

For serving, turn the tongue out of the pan and arrange on a serving platter with lemon slices and watercress sprigs.

Serves 6 to 8.


FRIED ZUCCHINI PATTIES

~Submitted by Shirley, WA State

2 c. tender, young zucchini's grated
1 egg
1 tbl. finely chopped onion
1/2 c. flour
1/2 tsp. each salt and pepper
1/4 c. oil

Heat skillet. Add oil.

Mix together all other ingredients. Form into patties and fry until golden brown. Serve hot. 

Make 4-6 patties.


CHOCOLATE PIXIES 

~Submitted by Treva, Knoxville, TN

1/4 cup margarine or butter 
4 oz. unsweetened chocolate 
2 cup all-purpose flour 
2 cup sugar 
1/2 cup chopped walnuts (optional) 
2 tsp. baking powder 
1/2 tsp. salt 
3 eggs Powdered sugar 

In large saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat; cool slightly. 

Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients except powdered sugar; blend well. 

Chill dough 30 minutes. Shape dough into 1 inch balls; roll in powdered sugar (coat heavily). 

Place 2 inches apart on ungreased cookie sheet. Bake at 300 degrees F for 15 to 18 minutes or until edges are set. Remove from cookie sheets immediately. 

Makes 48 cookies.

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VEGETABLE TORTELLINI SOUP

~Submitted by Luanne, FL

This is a very tasty soup and is quick to do. I like to let it simmer awhile, but that's your choice.

Ingredients:

1 large Onion, coarsely chopped
2 Garlic cloves, minced (2 tsp)
1/2 tbsp Olive oil
1 1/2 can 14 1/2 oz beef broth
1 can 14 1/2- oz stewed tomatoes
1/4 cup Picante sauce or salsa
1/2 tsp basil, crushed
1 tsp oregano
1 box or package of Cheese-filled tortellini
1/2 Green bell pepper, diced
Freshly grated parmesan

Directions:

In a large saucepan or Dutch oven, cook onion and garlic in olive oil until tender, about 6 minutes. Add broth, tomatoes, picante sauce, oregano and basil; bring to a boil Add in the tortellini stirring so they don't stick together Simmer uncovered 15minutes.

Stir in bell pepper; continue to simmer 3 to 4 minutes or until tortellini is tender. Ladle into soup bowls; sprinkle with cheese.


SALMON SPREAD

~Submitted by Maggie, TX

1 (15 ounce) can red salmon, well drained, with bones and skin pieces removed
4 ounces dry curd cottage cheese
4 ounces light cream cheese, softened 
2 tsp. onion, finely chopped
1 1/2 Tbsp. lemon juice
1/4 tsp. Worcestershire sauce
1/4 tsp. white pepper
1/4 tsp. dried dill
1/4 tsp. dried chives

In a food processor, blender or with an electric mixer, blend together all ingredients until smooth and creamy. Fold into serving dish. Chill several hours.

TO SERVE:
Garnish with parsley or dill. Can be made a day in advance. 

Makes 2 cups

Each tablespoon of spread contains 31 calories and 2 grams of fat.

Source: American Institute for Cancer Research

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RHUBARB AND APPLE CRUMBLE

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

2-1/2 cups fresh chopped rhubarb
3 granny smith apples, peeled and diced
1/3 cup equal (or your brand of sweetener)
2 tbsp. cornstarch
1 tbsp. lemon juice
1/3 cup water or apple juice
2 tsp. finely grated lemon rind (optional)

Topping:
1/2 cup rolled oats
1/4 cup bran cereal
1/4 cup raisins
1/4 cup chopped walnuts (optional)
1/3 cup Equal (or your kind of sweetener)
1/2/-3/4 tsp. ground cinnamon
1 tbsp. Margarine

Toss rhubarb and apples together with equal sweetener and cornstarch. Place in a 1-1/2 quart casserole dish. Combine lemon juice, water and lemon rind. Pour mixture over the fruit. Cover and bake at 400F for 15 minutes or until rhubarb is tender. Place all the topping ingredients in a food processor. Pulse on and off until the margarine is dispersed evenly. Or, combine all ingredients in a bowl and mix together with fingertips. Spoon the topping mixture evenly over the fruit and bake uncovered an additional 10 minutes until top is crisp. 

NUTRITION INFORMATION PER SERVING: Calories : 180 kcal Protein : 3 g Fat : 6 g Carbohydrates: 31 g Dietary Fiber


FRESH GINGER-BARBECUED DRUMSTICKS

~Submitted by Mary S., Nashville, TN

Yield: 4 servings

INGREDIENTS 

- 3 tablespoons dark brown sugar, packed 
- 1/4 cup ketchup 
- 1 tablespoon Worcestershire sauce 
- 1 tablespoon light soy sauce 
- 1 tablespoon cider vinegar 
- 1 teaspoon grated ginger root 
- 1/4 teaspoon dried red pepper flakes, optional 
- 8 chicken drumsticks, skinned, rinsed, and patted dry 

DIRECTIONS 

Preheat broiler. 

In a small mixing bowl, combine all ingredients except drumsticks and mix well. Reserve 1/4 cup sauce in a separate dish. 

Coat a broiler rack and pan with cooking spray and add chicken. Broil 12-15 minutes or until no longer pink in center, turning and basting occasionally with sauce. 

Remove from broiler and spoon reserved 
1/4 cup sauce evenly over all. 

Nutritional Information Per Serving (2 drumsticks): Calories: 211, Fat: 5 g, Cholesterol: 78 mg, Sodium: 454 mg, Carbohydrate: 15 g, Dietary Fiber: 0 g, Sugars: 13 g, Protein: 25 g Diabetic Exchanges: 2 Lean Meat, 1 Carbohydrate 

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

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WATERMELON SALAD WITH MINT, LIME AND FETA

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

1 lb. watermelon 
1 Tbs. chopped mint leaves, plus whole sprigs for garnish 
2 Tbs. diced mild feta or string cheese 
Juice of 1 lime 
Salt and freshly milled pepper 

Seed the melon and cut it into small bite-sized pieces. Arrange them on two plates and sprinkle with the chopped mint and feta. 

Season with the lime juice, a pinch of salt, and freshly milled pepper. Serve garnished with sprigs of mint. 

Servings: 2


CALIFORNIA CHEESE DIP WITH FRESH FRUITS

~Submitted by Mary S., Nashville, TN

4 ounces cream cheese
2 tablespoons cream, or milk
3 teaspoons honey
3/4 teaspoon vanilla
1/16 teaspoon nutmeg, or mace
1/16 teaspoon cinnamon
3 teaspoons fresh lemon juice
2 tablespoons diced toasted almonds

Blend together all ingredients except almonds. Chill. When ready to serve place dip in small bowl. Top with almonds. Place bowl on plate and surround with assorted fruits such as banana slices, melon cubes, grapes, strawberries and peach or nectarine slices.

Makes 2 Servings.


QUICK "CHEESECAKE"

~Submitted by Maggie, TX

This is ingenious - and delicious! Who'd have thought a few simple ingredients would net a taste this big? Schmear ricotta cheese and your favorite jam on graham crackers for an instant cheesecake.

Makes 2 servings, 2 "cheesecakes" each

ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
EASE OF PREPARATION: Easy

4 whole-wheat graham crackers 
4 tablespoons part-skim ricotta cheese
8 teaspoons jam

Spread each graham cracker with 1 tablespoon part-skim ricotta cheese and 2 teaspoons jam.

NUTRITION INFORMATION: Per serving: 239 calories; 6 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 42 g carbohydrate; 7 g protein; 2 g fiber; 259 mg sodium; 39 mg potassium. 
3 Carbohydrate Servings

Source: EatingWell, authors of The EatingWell Serves Two Cookbook

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TOTALLY CHOCOLATE CHOCOLATE CHIP COOKIES

Twelve cookies, one pound of chocolate chips - sounds like a good ratio to any cookie lover. For these cookies, some of the chocolate chips are melted and mixed into the dough and some are mixed into the dough as chips. The result is a dark chocolate cookie with a heap of chocolate chips.

2 2/3 cups (16 ounces) semisweet chocolate chips
1 cup unbleached all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly softened (for about 30 minutes)
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large cold egg
1 teaspoon vanilla extract

Position a rack in the middle of the oven. Preheat the oven to 325° F. Line two baking sheets with parchment paper. 

Put 2/3 cup (4 ounces) of the chocolate chips in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate chips until melted and smooth. Remove from the water and set aside. 

Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate chips until blended. Add the egg and vanilla, mixing until blended, about 1 minute. Add the flour mixture, mixing just until it is incorporated. Mix in the remaining 2 cups chocolate chips. 

Using an ice cream scoop or measuring cup with a 1/4-cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3 inches apart. Bake the cookies one sheet at a time until they crack slightly on top and a toothpick inserted in the center of a cookie comes out with moist crumbs, not wet batter, about 18 minutes. (If the toothpick penetrates a chocolate chip, test another spot.) Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. The outsides of the cookies will become crisp as the cookies cool. 

The cookies can be stored in a tightly covered container at room temperature for up to 4 days. 

Source: Big Fat Cookies by Elinor Klivans


HONEY GARLIC PORK CHOPS

Here, a quick-mix marinade does double duty when it's reheated and served as a sauce for the chops. If you don't have sherry on hand, use white wine, or even water. And if you've brought the barbecue out of hibernation, try grilling the pork.

Servings: 4

Ingredients:

1/4 cup lemon juice
1/4 cup honey (Maggie uses only OhioHoney.com)
2 tablespoons soy sauce
1 tablespoon dry sherry
2 minced garlic cloves
4 boneless center-cut pork chops

Directions:

Combine all ingredients except the pork chops in a small bowl.

Place the pork in shallow baking dish; pour the marinade over the pork. Cover and refrigerate for 4 hours or overnight.

Remove the pork from the marinade.

Heat the remaining marinade in a small saucepan over medium heat to a simmer.

Broil the pork 4 to 6 inches from the heat source for 12 to 15 minutes, turning once during cooking and basting frequently with the marinade.

Source: National Honey Board


CHILE RELLENOS CASSEROLE 

5 (4 ounce) cans whole, mild green Chiles or you may use fresh roasted ones 
3 cups Jack cheese, thinly sliced (or Colby or Co-Jack) 
1 cup milk 
4 eggs 
3 tablespoons flour Pepper to taste 
3 cups Cheddar cheese, grated or shredded 
2 tablespoons parsley or cilantro 
1 to 1 1/2 pounds lean ground beef, browned 

Preheat oven to 350 degrees F. Slit chiles open lengthwise and mop with paper towels to remove excess moisture and remove seeds. Stuff each chili with a slice of Jack cheese and place them in ungreased baking dish. (I would use Release foil to reduce cleanup!) 

Whisk together milk, eggs, flour and pepper to taste and pour over chiles. Spread browned ground beef over this mixture. Sprinkle cheese over the top, cover and bake 30 minutes. 

Remove covering and bake 15 to 20 minutes more. Remove from oven, sprinkle minced parsley or cilantro over the casserole and serve. This makes a lot! 

You may wish to omit the ground beef if you want a vegetarian dish.


GOLDEN BAKED ONIONS

6 medium onions, sliced
1 can cream of chicken soup
3/4 pound grated Swiss cheese
1/2 cup. butter
1 cup milk
1/2 cup melted butter
1 loaf French bread

Saute onions in 1/2 cup butter for about 15 minutes using medium heat. Place in 8 x 11-inch baking dish.

Mix chicken soup and milk. Pour over onions. Sprinkle with cheese. Slice French bread 3/4 inch thick. Dip one side in melted butter. layer about 12-14 slices on top of onions. Bake at 350 degrees F for 30 minutes or until bread is golden.

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