A2ZRecipes.net

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

Tomorrow in the States, we celebrate Memorial Day. However you spend it, please join the millions of others who will bow their heads in a moment of silence (or prayer) for those who died defending the rights we enjoy. Read more about it in the Ramblings section. Thank you.

I don't talk about shopping links here much, but you need to check out the KitchenAid 16-Piece Cutlery Set with Traditional Natural Block, Black Handles in the Shopping section, near the end of this issue. What an unbelievable deal! At the price of only $39.99 with FREE shipping, I am sure looking at this one for myself (my knives get worn down worse than my uniform shoes, folks). If you know knives, you know this is an unheard of deal from a very reputable company. This is offered as a suggestion only; look if you'd like. If you use the link here or in the Shopping section, your purchase will help in keeping A to Z Recipes Newsletters coming your way. Thanks!

The clock is ticking and time is running out for the Monthly Theme topic of Healthier Desserts. Please get your recipes to me no later than Thursday, May 31, to be included in the Monthly Theme issue. There is a special email link for sending them in, as well as a complete explanation of what you'll need to include. I look forward to hearing from you and gathering those recipes for posting on Sunday, June 3. Thanks!

Speaking of the clock ticking, ha-ha... we have three Birthday Babies today: Leasa F. in Holstein, Iowa, Jolene in Buffalo, New York, and Peggy R. in Newland, North Carolina. I am grateful to all of these wonderful ladies for being a part of A to Z Recipes. I pick on each of them in the Crazy Corner of this issue. They are all good sports so there should be no hard feelings... right? Right! We also have some delicious recipes today, shared by these fine contributors:

Mary S., Nashville, TN
Helen, Fort Myers, FL
Jean, Syracuse, NY
Patricia, Charlevoix, MI
Kat, Spain
Treva, Knoxville, TN
Robyn, Auckland, New Zealand
Tena, MO
Jean M., OH
Johnny, LA
Lisa H., Belmont, NC
Aafrin, Pune, India
Brenda, AL
Bill Anatooskin, Burnaby, BC, Canada
Chris M., NM
Leasa, IA
Mary S., Nashville, TN
Larry Holmes, Ontario, Canada
Luanne, FL
Carol, Tupper Lake, NY
Beverley, Montreal, Canada
Joan, Savona, B.C.

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

Psst!

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

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

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

http://www.thebreastcancersite.com/

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

"Let us, then, at the time appointed, gather around their sacred remains and garland the passionless mounds above them with choicest flowers of springtime; let us raise above them the dear old flag they saved from dishonor; let us in this solemn presence renew our pledges to aid and assist those whom they have left among us as sacred charges upon the Nation's gratitude,--the soldier's and sailor's widow and orphan."

~General John A. Logan in his General Order No. 11 of May 5th, 1868, Decoration Day

The National Moment of Remembrance

Along with other Americans, you are asked to observe the National Moment of Remembrance on Memorial Day, Monday, May 28, 2007 at 3:00 p.m. local time (duration: one minute). The time 3:00 p.m. was chosen because it is the time when many Americans are enjoying their freedoms on the national holiday. The Moment does not replace the traditional Memorial Day observances. It is intended to a be a unifying act of remembrance for Americans of all ages. As you participate in The Moment you are helping reclaim Memorial Day for the noble and sacred reason for which it was intended—to honor those who died in service to our Nation. 


How to Participate

Participation is voluntary and informal. You may observe in your own way a Moment of Remembrance and respect, pausing from whatever you are doing for a moment of silence or listening to "Taps."

You may also organize the observance more formally at such places as your neighborhood, local pool, picnic grounds, etc., for one minute of remembrance. You may ring a bell to signify the beginning and the end of The Moment or tune in to a local radio station that is observing The Moment with the playing of "Taps" or "On This Day." If you are driving a vehicle, you may turn on your headlights. 


Why

To remind all Americans of the importance of remembering those who sacrificed for their freedom and what it means to be an American.

To provide Americans throughout the world an opportunity to join this expression of gratitude in an act of unity.

To make Memorial Day more relevant, especially to younger Americans.


Background 

In May 1996, the idea of The Moment was born when children touring Washington, DC, were asked what Memorial Day meant. They responded, "That's the day the pools open!"

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!

I'll bet you didn't know...

Shared by Mary S., Nashville, TN 

According to the company, Uncle Ben was an African American Texas rice grower, who had a reputation for the quality of his harvested rice. Supposedly his rice became the standard by which all other rice was judged. During WW II, Gordon L. Harwell's company, Converted Rice, Inc., supplied high quality rice to the U.S. Armed Forces. After the war, the company began offering the same high quality rice to consumers, and named it Uncle Ben's after the Texas rice grower.

Chiquita Banana (1944 - ) Miss Chiquita Banana was created in 1944 by Dik Browne, the same artist who created the 'Campbell Soup Kids' and 'Hagar the Horrible.' She was created as part of the first 'branding' of bananas, and helped teach consumers about the nutritional values of bananas and how to ripen them. The first live model who appeared as 'The First Lady of Fruit' was Patty Clayton in 1944. The most famous Miss Chiquita was Elsa Miranda (no relation to Carmen) who made numerous personal appearances in 1945 and 1946. The likeness of Miss Chiquita first appeared on labels to identify individual Chiquita bananas in 1963. She was depicted as a banana until 1987 when the creator of the Pink Panther, artist Oscar Grillo, transformed her into a woman. 

The month and day are uncertain (probably August 24), but the year 1853 is certain. Native American Chef George Crum invented potato chips at Moon's Lake House in Saratoga Springs, New York. Supposedly a particularly fussy customer kept sending his French fries back to the kitchen as being too thick. Finally, Chef Crum decided to cut the potatoes paper thin; and to his ultimate surprise, the customer loved them! Saratoga Chips, later called Potato Chips, were born.

Kudzu was introduced to the U.S. in 1876, to control soil erosion in the South. Native to China and Japan, it can grow up to 1 foot per day, and virtually takes over telephone poles, trees, buildings, and anything else in it's way. We know it primarily as an uncontrollable weed, and sometimes as cattle forage. In Japan and China, it is also grown for its edible roots, which can reach 7 feet long and weigh 450 pounds. The roots are dried and pulverized into kudzu powder. This kudzu powder is used in cooking to thicken soups and sauces, dredge foods for deep frying, etc. The leaves and stems can be used as in salads. Kudzo is high in fiber and protein and a good source of vitamin A and D.

H.J. Heinz was a marketing and advertising pioneer. His company had the largest commercial exhibit at the 1893 Chicago World's Fair, and in 1900 erected the first electric sign in New York, a 40 foot pickle!

When the Jolly Green Giant first appeared in Television commercials in 1958, he did not exactly have the desired impression. He looked like a monster and scared kids! So they worked on his looks and added 'Ho, ho, ho' and the jingle 'Good things from the garden.'

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 !

You might be from Iowa if... 

You are from a town that has nearly as many churches and bars as houses.
You bought a case of beer in one of those little towns when you were 16.
You live in a beautiful old house with transparent plastic sheeting over the storm windows.
Your idea of a traffic jam is ten cars waiting to pass a tractor on the highway. 
"Vacation" means driving through the Amanas, going to Adventureland or Okoboji. 
You've seen all the biggest bands ten years after they were popular. 
Snow tires are standard on your car. 
You "go into town" 
You have no concept of public transportation. 
The only reason you go to Missouri is for fireworks 
You wear shorts when it's 50 degrees out in March, but bundle up and complain in August when it goes below 60 degrees. 
You have gone trick-or-treating in 2 feet of snow. 
You "warsh" your clothes. 
State Wresting was a big deal at your high school 
You measure distance in minutes 
The nearest Gap and Ann Taylor are at least 90 minutes away 
Down south to you means Missouri 
You know several people who have hit a deer 
You were allowed to get a "school permit" to drive at age 14 if you lived more than a mile from school 
You have no problem spelling or pronouncing "Des Moines" 
You could play "Iowa Bingo" with county road names when traveling from town to town (C65, D15, P36, N19, etc.) 
You know the answer to the question, "Is this Heaven?" 
Your school classes were canceled because of cold 
Your school classes were canceled because of heat 
You know what "Hawks" and "Clones" are. 
You've ridden the school bus for an hour each way 
You've ever had to switch from "heat" to "A/C" in the same day 
You know what's knee-high by the Fourth of July 
Stores don't have bags, they have sacks 
You see people wear bib overalls at funerals. 
You see a car running in the parking lot at the store with no one in it no matter what time of the year. 
You end your sentences with an unnecessary preposition. Example: "Where's my coat at?" or "If you go to the mall I wanna go with." 
All the festivals across the state are named after a fruit or vegetable 
Detassling was your first job 
You've ever been on a "Geode Hunt" 
Your idea of a really great tenderloin is when the meat is twice as big as the bun and accompanied only by ketchup and a dill pickle slice 
You say catty wampes instead of kitty-corner 
You learn your pickup will run without a muffler 
You install security lights on your house and garage and leave both unlocked 
You think of the major four food groups as beef, pork, beer, and Jell-O salad with marshmallows 
You drink "pop." 
When asked how your trip was to any foreign, exotic place, you say, "It was different." 
Going to Target is your idea of FUN 
Being a bit younger, you remember Terry Branstad as governor the whole time you were growing up. 
You consider being called a "Pork Queen" an honor. 
People from other states love to hear you say "Iowa" and other words with "Os" in them. 
You carry jumper cables in your car. 
You know what the numbers I-80, 280 and 380 mean 
You know what "cow tipping" is 



You're From Buffalo...If:

1. You refer to downtown Buffalo as "The City."
2. "Vacation" means going to Allegheny for the week.
3. You measure distance in hours.
4. You know several people who have hit deer more than once.
5. You've used your back porch or the trunk of your car as a fridge/deep freeze.
6. You often switch from "heat" to "A/C" in the same day.
7. You use a down comforter in the summer.
8. You drive at 65 mph through a raging blizzard, without flinching.
9. People say they live in Buffalo when their mailing address is West Seneca.
10. You install security lights on your house and garage and leave both unlocked.
11. There is a mini mall every 1/4 mile, if not, you're in Niagara County.
12. You carry jumper cables in your car and your wife knows how to use them.
13. There are 7 empty cars running in the parking lot at the Wegman's at any given time.
14. You design your grand kid's Halloween costume to fit over a snowsuit.
15. Driving is better in the winter because the potholes are filled with snow.
16. You think sexy lingerie is tube socks and flannel pajamas.
17. You know all 4 seasons: almost winter, winter, still winter, construction.
18. It takes you 3 hours to go to the store for one item even when you're in a rush because you have to stop and talk to everyone in town.
19. You can spell and say 'Cheektowaga' and 'Lackawanna.'
20. It's "POP!" And people who call it Soda make you want to slap them.
21. You don't consider what Domino's or Pizza Hut sell as real Pizza.
22. You know that 'First Night' isn't a Sean Connery movie.
23. There is no such thing as waiting for the left turn arrow at an intersection. 
24. Your career ambition is to work for NY State.
25. Even with the slightest threat of snow, you know that only the Buffalo City schools are closed.
26. There is nothing International about Buffalo Airport.



You're From North Carolina... If:

1. Every time you visit someone you're offered something to eat and a glass of tea.
2. You don't use the expression "you guys" for females.
3. Yesterday is pronounced "yesterdee."
4. Summer vacation comes in the fall, because you raise tobacco and that comes first in the summer.
5. You buy "Cheerwines".
6. You're more comfortable barefooted.
7. You know that "chunk" the ball means to throw it.
8. You can recognize a copperhead and your heart drops when you see one.
9. You gigged a water moccasin while after frogs.
10. You sat down to a black lady's table (assuming you are white) and pigged out and didn't even realize you weren't kin folks.
11. You think that those "Yankee interlopers" from Virginia are carpetbaggers, when all they are is kin coming back home.
12. You have at least one relative that grows collards.
13. When you talk stock you're talking chickens, cows, turkeys, and cars.
14. You know the definition of "onliest."
15. You know what "nabs" are.
16. You know that Texas Pete is made in Winston-Salem, not Texas.
17. Your supper is cornbread and a glass of milk.
18. You blowed a tar, or caught somethin' on far.
19. You know that "3" and Earnhardt are synonymous.
20. You meet someone and ask before ending the conversation, "What church do you go to?"
21. You call a garden-hose a hose-pipe
22. Sure and shore are pronounced the same.
23. The kids have a day off from school because it might snow.
24. You always say, "Yes ma'am", "Yes Sir", "No ma'am", "No ir", "please" and "thank you".
25. You know what "gimme some sugar" means.
26. You make friends while standing in lines.
27. You know that those brown and black furry caterpillars are called woolly worms.
28. You know that all of those bad drivers in Charlotte aren't from there.
29. You know what hose pipes and drop cords are.
30. July meant picking wild blackberries and getting chiggers all over you in the process.
31. You eagerly waited for May so you could go pick wild strawberries.
32. You know that Junior means Dale Earnhardt Jr.
33. Your first word was "Da-Da" and you were trying to say "Dale Earnhardt."
34. You consider Virginians Yankees.

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!

A special friend and faithful a2z'er, Leasa in Iowa, is celebrating a birthday today. I believe birthdays are special, but I don't often set aside a special section for one particular person any more. But... I just had to spend a few minutes on Leasa here. In our A to Z Recipes Discussion Forum (aka: QT), she shines. She has earned the title of La-La-Leasa, and along with Brenda, Carol and Bev, she is known to dip into the 'catnip'. What a wild bunch. Any way, Leasa attended the Cordon Bleu School of Culinary Arts, and is owner of a brand-new catering business. And she is darn-near a newlywed! A few short years ago, after a delightful honeymoon in Jamaica, she and hubby, Jerry, set up house in Holstein, Iowa. They are avid motorcyclists, camping enthusiasts (travel trailer and all), and enjoy spending time at home relaxing in the hot tub. Oh, I forgot! She also houses a hoard of 4-legged critters and shares so many giggles with us about them in the QT. Happy Birthday, La-La-Leasa! I wouldn't dream of telling people your age here... after all, a woman's age is a very private matter. But... I will just sit here and think about how to surprise you for your big 'O' birthday next year.

IOWA CORN PUDDING

This recipe, while posted as an inside joke, is seriously good eating. Spam haters should just skim through this one. The Spam aficionados should linger...

Ingredients:
2 tablespoons butter or margarine 
1/3 cup chopped green pepper 
1/4 cup chopped onion 
6 eggs 
2 cups milk 
1 tablespoon flour 
2 teaspoons sugar 
1 teaspoon salt 
1/8 teaspoon pepper 
1 can SPAM® Classic (12-ounce) 
2 packages (10-ounces each) frozen whole-kernel corn, thawed and drained

Directions:
Melt butter in medium skillet; saute green pepper and onion until tender; remove from heat. In medium bowl, beat eggs slightly; stir in milk. Mix flour, sugar, salt, and pepper; stir into vegetables; reserve. Cut SPAM® in 8 slices; place on bottom of greased 12x8x2-inch baking dish. Sprinkle corn over SPAM®. Pour in custard mixture. Bake in 300°F oven 1 hour and 10 minutes, or until softly set. Cut into squares to serve. 

Servings: 8 

Source: Hormel 


JAMAICA

JAMAICAN JERK SPICE

No, Jerry dear, I am not referring to you in the title. Leasa fell in love with this flavor while in Jamaica. This is excellent on just about any beef, poultry, pork, or seafood item.

Ingredients :

2 tbl Cayenne pepper, (up to 3) 
1 tsp Cinnamon, ground 
1 tsp Nutmeg, ground 
1 tsp Allspice, ground 
2 tsp Chives, dried 
2 tsp Thyme, dried 
1 tbl Sugar 
1 tbl Dried minced onion 
1 tbl Salt 

Combine spices in a bowl by hand or in food processor. Store in an airtight container.

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!

RUM CAKE 

~Submitted by Helen, Fort Myers, FL 

Use Cake Mix With Pudding In 

Add: 
1 Cup Water 
1/4 Cup Rum 
1 Cup Oil 

Mix Cake Mix with other ingredients and bake in oven according to directions on box, on the bottom of a bundt cake pan place chopped nuts (pecans). After cake is baked turn over on plate. Combine 1/2 cup butter & 1 cup brown sugar in sauce pan & cook for a couple of minutes then add 1/4 cup rum and pour over cake.


BEEF WITH SOY SAUCE AND GINGER

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

2 (8 ounce/ 225 gram) sirloin steaks
Sea salt and freshly ground black pepper
2 pak choy or bok choy (even spinach or any other greens will do)
8 tablespoons soy sauce
1 thumb-sized piece of ginger, peeled
1 chilli, deseeded and finely chopped
1/2 a garlic clove, finely grated
1 lime, juiced
Olive oil

On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes. 

Now cook your greens in salted boiling water until tender. 

While hot, douse with a good couple of tablespoons of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil. 

When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate.


FLANNEL CAKES

~Submitted by Patricia, Charlevoix, MI

I'm a historian, specializing in genealogy. Come across some really great recipes as I chat with families seeking their ancestors. This one I've made and it is good.

1 tbs shortening
1 cups flour
2 cups milk
1 tsp salt
4 tsp- baking powder
2 eggs

Rub the shortening into the flour and add the salt and baking powder. Beat the yolks of the eggs light, add the milk to them and beat well. Add the liquid to the flour mixture, stirring until quite smooth. Beat the white light, add them to the batter and bake on a hot greased griddle.


POTATO FASTNACHT DOUGHNUTS

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

Ingredients
1/2 package active dry yeast — dissolve in 1/4 cup warm water
1/2 cup unseasoned lukewarm mashed potatoes — potato should be about the size of a golf ball
About a cup of warm water
1/3 cup granulated sugar 
1/3 cup olive oil
1 egg
3/4 tsp. salt
3 to 3 1/2 cups all-purpose flour
Confectioner's sugar for coating

Add water to potatoes, Mix in yeast, then sugar, egg, salt, olive oil and flour. Mix until smooth, then add the rest of the flour. Knead well and leave in bowl. Cover with plastic wrap or towel. 

When dough is about double in size, cut with a glass or doughnut cutter and place on a cookie sheet and leave rise again. You can also cut into the traditional square, with a slit in the middle.

Place in hot olive oil or other shortening. When they are golden brown on one side, turn with fork. Place on cookie sheet with paper towel to drain. Makes about 3 dozen. 

When cool, place two or three Fastnachts in a plastic bag with confectioners' sugar and shake until coated. Doughnuts can be frozen.

This dough can also be turned into cinnamon buns. 


PEPPER-RUBBED RIBS WITH MOLASSES-MUSTARD GLAZE

~Submitted by Treva, Knoxville, TN

2 slabs pork back ribs, about 3 1/2 to 4 pounds total
4 tablespoons coarsely ground black pepper
Salt
1 cup molasses
1 cup country-style mustard
1/2 cup ketchup 
2/3 cup brown sugar, packed
2/3 cup cider vinegar 
2 tablespoons dry mustard
1 tablespoons hot pepper sauce 

In medium heavy saucepan, combine molasses, mustard, ketchup, brown sugar, vinegar, dry mustard and hot pepper sauce. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 10 minutes. Cover and refrigerate overnight. 

Salt ribs and rub with black pepper. 

Prepare medium banked fire in covered grill. 

Place ribs away from heat on grill, close grill hood and let ribs roast for 1 1/2 hours, until tender. 

Brush some of the glaze generously on ribs, close grill and roast for 4 minutes; turn ribs and repeat, every 4 to 5 minutes, until ribs are nicely glazed, about 20 minutes. 

Serves 4.

Nutrition Facts
Calories 1260 calories 
Protein 65 grams 
Fat 95 grams 
Sodium 1180 milligrams 
Cholesterol 320 milligrams 
Saturated Fat 35 grams 
Carbohydrates 33 grams


SPICY ASIAN PRAWNS FRITTERS WITH CHILLI SAUCE

~Submitted by Robyn, Auckland, New Zealand

These make a delicious starter or brunch dish. 

Makes 12-15 fritters. 

300g prawns
6 eggs
4 spring onions, trimmed and finely chopped
1 cup finely chopped mushrooms
1 teaspoon minced ginger
2 tablespoons finely chopped coriander
plum or chilli sauce to accompany 

Finely chop or mince the prawns.

In a bowl beat together the prawns, eggs, spring onions, mushrooms, ginger, coriander with salt and pepper to season until well mixed.

Heat a dash of oil in a frying pan and cook large spoonfuls of mixture over a moderately hot heat for 4-5 minutes turning once during cooking.

Serve the fritters with plum or chilli sauce.


PRETZELS 

~Submitted by Tena, MO
Owner of Recipe Riot 

1 1/2 teaspoons dry yeast 
1/4 cup cool water 
1 teaspoon dry yeast 
1/4 cup warm water 
1/2 cup hot water 
1/2 teaspoon honey 
1 tablespoon corn or vegetable oil 
1 1/2 teaspoons salt 
3 cups flour

Glaze:
1 egg yolk whisked into 1 tablespoon milk 

rock salt or caraway seeds or sesame seeds for topping 

Dissolve 1 1/2 t yeast in 1/4 cup cool water in a cup and let the mixture stand for 2 to 3 hours. 

Proof 1 t yeast in warm water until creamy. Dissolve honey in 1/2 cup hot water and mix in oil and salt. When cool, combine it with the sponge and the yeast mixture. Then add 2 cups of the flour, mixing vigorously for 3-4 minutes. Turn mixture out and knead in rest of flour until dough is medium-firm. Let rise, covered, for 30 minutes until double. Punch dough down and form it into a tight ball. Coat with a little corn or vegetable oil and place it back in the bowl. Cover with plastic wrap and let rise in the refrigerator for 2-4 hours. When it's double, take dough out of refrigerator, divide into 4 equal pieces and roll each piece into a log about 24"" long. Strands should be about 3/4"" in middle and taper down to 1/4"" at ends. Shape into pretzel and place on baking sheet. Brush glaze on and sprinkle with topping. Let rise about 30-45 minutes, then bake at 375F for 30-35 minutes. 

Source: The Village Baker


KANSAS CITY SPANISH RICE 

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

1-1/2 cups raw long grain rice 
1/2 cup butter 
1 can diced tomatoes 
1-1/2 cups water 
1 onion, diced 
1 green pepper, diced 
1-1/2 teaspoons salt 
1 tablespoon chili powder 
1 pound ground chuck or sausage, browned and drained 

Saute raw rice in butter until golden brown. Put in Crock Pot with rest of items. Stir well and cook covered 4-6 hours on low or 2-3 hours on high. 

Nutritional Value per serving (3/4 cup): Calories: 250; Fat: 17g; Cholesterol: 65mg; Sodium: 560mg; Carbohydrates: 13g; Protein: 13g.


DANISH PUFF

~Submitted by Jean M., OH

Mix well:
1 cup flour
1/2 cup butter or margarine
2 tbs water
1 tsp vanilla

Blend well and shape into 2 oblongs, 5 by 12 inches. 

Place on cookie sheet.

Make a cream puff dough by bringing to a boil:
1 cup water
1/2 cup margarine

Add 1 cup flour and beat until dough leaves side of pan.

Remove from heat.

Beat in 3 eggs, one at a time.

Add 1 tsp Almond extract and 1 tsp vanilla.

Divide over dough oblongs and spread to cover.

Bake 350* for 1 hour

Ice while warm with:
1 cup powdered sugar
1 1/2 tbs milk
1/2 tsp vanilla
Pinch salt

Sprinkle with finely chopped nuts, any kind.

Slice to suit.


SWEET POTATO BROWNIES

~Submitted by Treva, Knoxville, TN 

1/2 cup butter
2 cup sugar
1 cup. mashed, cooked sweet potatoes (can use canned)
1 tsp. vanilla
4 eggs
1 & 1/2 cup. flour
2 tsp. cinnamon
Powdered sugar (opt.)

Cream butter and sugar; add sweet potatoes and vanilla; mix well. Add eggs, one at a time, mixing well. Add flour and cinnamon, add to sweet potato mixture and mix well. Pour into greased pan. Bake at 300 until brownies test done, about 1 hour. Sprinkle with powdered sugar.


GRILLED JALAPENO SIRLOINS

~Submitted by Johnny, LA

Serves: 4

Ingredients

1/4 cup cilantro or parsley, chopped 
1/4 cup sliced pickled jalape?o peppers, chopped 
4 top sirloin steaks, about 4 oz. each 
toothpicks 
1 Tbsp. canola oil 
1/2 tsp. ground cumin 

Prepare grill or broiler. Combine cilantro and jalape?os in a bowl. Cut a pocket in the side of each steak, without cutting all the way through. Stuff pockets with cilantro mixture and secure closed with toothpicks. Combine remaining ingredients and pepper to taste in a bowl and rub over outside of steaks. Grill or broil about 5 inches from heat source 4-5 minutes per side, or longer for more well done meat. Remove toothpicks before serving.


SUNSHINE CASSEROLE 

~Submitted by Lisa H., Belmont, NC

A simple solution to ingredients that should be in your kitchen, a unique but tasty casserole :o) 

INGREDIENTS: 
1 lb bulk breakfast sausage 
6 Eggs 
1/2 c Sour cream 
4 tb Chopped onions 
4 tb Chopped bell pepper 

DIRECTIONS: 
Brown sausage, onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake at 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. 


AAM KA ACHAR
Aam= Mangoes, Achar=pickle

~Submitted by Aafrin, Pune, India

24 mangoes, raw 
4 cups oil 
3 tablespoon salt 
1 tablespoon coriander seeds 
1 tablespoon white cumin seeds 
1 tablespoon mustard seeds 
1 tablespoon onion seeds 
1 tablespoon ground garlic 
1 cup red chili powder 

Wash the mangoes and wipe dry. Cut into quarters. Mix the salt into the mangoes and spread out on a tray or baking tin and dry in the sun 2 or 3 days, until the skin of the fruit becomes soft and pliable. Fry all the whole spices in 2 cups of the oil until they are light brown. Remove from the oil and grind to a smooth paste. Set aside. Put the rest of the oil in a saucepan and heat well. Add all the ground spices and stir for 1 minute. Add all the dry mangoes. Stir together over fire very briefly and remove immediately. Allow to cool completely to room temperature. When cool, place the achar in airtight containers and store at room temperature. This achar can be preserved for at least one year. 


MOCK APPLE PIE

~Submitted by Brenda, AL

I haven't made this in a long time but you would swear it was apple pie!

9" pie shell
18 saltine crackers (crumbled but not too fine)
2 teaspoons cream of tartar
3 Tablespoons butter
1 1/2 cups water
1 1/2 cups sugar
cinnamon to taste

Mix sugar, water, butter and cream of tartar in saucepan. Boil for 2 minutes. Add crumbled crackers. Boil 3 minutes without stirring. Add cinnamon. Cool mixture. Pour into pie shell. Bake at 400° for 25 to 30 minutes. 


WALNUT TEA LOAF

~Submitted by Treva, Knoxville, TN

Makes 2 loaves.

1 & 1/3 cup honey
1 & 1/4 lb butter, melted and cooled
2 eggs
1/2 cup whole milk
2 tbsp. lemon juice
3 & 1/2 cups flour
3/4 tsp baking soda
1/4 tsp salt
1 tsp ground cloves
1 cup walnuts, chopped
1/2 cup raisins (optional)

Combine honey, butter, eggs, milk and lemon juice until well blended. In a separate bowl, combine flour, baking soda, salt and cloves. Add flour mixture to the honey butter and beat until creamy. Fold in walnuts and raisins. Pour batter into two greased and floured 8 & 1/2" x 4 & 1/2" loaf pans. Bake at 325 degrees for about one hour, or until a toothpick comes out clean. Cool for 15 minutes, then turn onto racks to cool completely.


SOUR CREAM COOKIES 

~Submitted by Bill Anatooskin, Burnaby, BC, Canada 
Author of "From Uncle Bill's Kitchen"  

Makes about 40 cookies 

This recipe came from an out-of-print cookbook and is very interesting and tasty. 

1 cup (2 sticks) butter, cut into small pieces 
2 cups granulated sugar 
2 large eggs 
1 cup sour cream 
1 tsp. baking soda 
1 tsp. almond extract 
1 tsp. ground cinnamon 
1/2 tsp. salt 
4 cups all-purpose flour 
1/2 cup raspberry jam or jam of your choice 

Preheat oven to 375 F. Line 2 baking sheets with parchment paper and set aside. In a large bowl, using an electric mixer beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs and beat until smooth, set aside. In a small bowl, whisk together the sour cream, baking soda, almond extract, cinnamon and salt.. With the mixer on low speed, add this mixture to the butter mixture and beat until smooth, scraping down the sides as necessary. Increase mixer to medium speed. Add flour 1 cup at a time beating until each cup of flour is incorporated. Scrape down the sides of the bowl and beat for another minute. Use a large spoon to drop balls of dough (about 2 tablespoons each) on the prepared baking sheets, spacing the cookies about 2 inches apart. Using your finger, press the center of each cookie to form a depression. Place some raspberry jam into each depression. Bake in preheated 375 F oven for 14 to 16 minutes or until the edges just begin to brown. Let the cookies cool in the pan for about 5 minutes, then remove to a wire rack to cool completely. Store cookies in a container with lid and separate each layer with wax paper. 

These cookies puff up like pudgy macaroons, crisp and sweet on the outside and tender, cakey and rich on the inside.


LAYERED CHOCOLATE BARS 

~Submitted by Treva, Knoxville, TN 

1 & 1/2 cup finely crushed thin pretzels 
3/4 cup (1 & 1/2 sticks) butter or margarine, melted 
1 can (14 oz) sweetened condensed milk (not evaporated milk) 
4 bars (4 oz) Unsweetened Baking Chocolate, broken into pieces 
2 cups Campfire miniature marshmallows 
1 cup Mounds Sweetened Coconut Flakes 
1 cup coarsely chopped pecans 
4 bars (4 oz) Semi-Sweet Baking Chocolate, broken into pieces 
1 Tbsp. shortening 

Heat oven to 350 degrees. Combine pretzels and melted butter in small bowl; press evenly into bottom of 13 x 9-inch baking pan. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at HIGH 1 to 1 & 1/2 minutes or until mixture is melted and smooth when stirred. Pour over pretzel layer in pan. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer. Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave-safe bowl at HIGH for 1 minute or until melted when stirred; drizzle over entire top. 

Refrigerate 15 minutes or until set. Cut into bars.


TEQUILA ROSE

~Submitted by Chris M., NM

1 can Eagle Brand condensed milk 
1 c. cream 
2 tsp. vanilla 
1/4 c.- more or less ---Smuckers Sundae Strawberry Syrup 
1/2 to 1 c. tequila 

Put all ingredients in a blender and mix well. Refrigerate. Serve. 

Keeps 2 to 3 weeks.

Originally posted by Chris in NM at Recipes To Go.


BACON BISCUITS

~Submitted by Leasa, IA

1 lb sliced bacon
4 T chopped green pepper
3 T chopped fresh mushrooms
1 1/2 C flour
2 t baking powder
1/4 t dry mustard
1 egg beaten
1/2 C milk
1/4 C bacon drippings

Fry bacon until crisp. Save the drippings. Crumble bacon and combine with green pepper and mushrooms. Sift together flour, baking powder and dry mustard. Mix bacon and vegetables with flour. Add combined milk, beaten egg and bacon drippings.

Stir the mixture with a fork. Drop by teaspoonfuls onto greased cookie sheet. Bake at 425° for 8 minutes.

(Not very healthy but woo hoo...good!)

Source: Sharon, Simple Meals


MEDITERRANEAN FISH FILETS

~Submitted by Mary S., Nashville, TN

This delicious healthy recipe brings the flavors of the Mediterranean to your home. Canned, diced tomatoes are a great time saver for weeknight meals. 

Prep Time: 10 minutes
Cook Time: 20 minutes 
Makes 6 servings. 

Ingredients:
1 1/2 pounds firm white fish fillets, such a halibut, striped bass or orange roughy
1 tablespoon olive oil
1/2 cup finely chopped onion
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup kalamata, green or black olives, pitted and cut in half lengthwise
2 tablespoons white wine
1 teaspoon basil leaves
1/2 teaspoon garlic powder
1/4 teaspoon thyme leaves

Directions:
1. Preheat oven to 375°F. Coat baking dish with no stick cooking spray. Place fish in single layer in baking dish. Lightly salt and pepper the fish. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes. 

2. Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.

3. Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately.


SCALLOPS IN MUSHROOM SAUCE

~Submitted by Larry Holmes, Ontario, Canada

1 pound scallops
1 cup water
1/2 cup white wine
2 shallots, peeled and sliced
sprig of thyme
1 bay leaf
6 peppercorns
1 clove
salt and freshly ground black pepper
1/2 cup butter
1 cup wiped and sliced mushrooms
2 teaspoons flour
2 tablespoons sour cream
1 egg yolk
1 tablespoons chopped parsley

Place the water, wine, shallots, herbs and spices in a saucepan and boil rapidly for 10 – 15 minutes until reduced to about half its original volume. Add the scallops, season lightly and cook gently 8 - 9 minutes. Lift the flesh out of the stock and slice if the scallops are large.

Strain the stock and reserve. Melt 2 tablespoons of the butter in a saucepan and use to cook the mushrooms until all the liquid is evaporated. Melt another 2 tablespoons butter in another pan and stir in the flour. Cook until golden, then gradually whisk in the reserved cooking stock. Add the sour cream and simmer gently for 2 minutes, stirring all the time. Whisk the egg yolk with a little of the sauce, and blend this mixture back into the rest. Heat through but do not boil.

Whisk in the remaining 1/4 cut butter, a apiece at a time, then add scallops and mushrooms. Season to taste. Serve in clean scallop shells or individual dishes, sprinkled with parsley.

Serve this with thinly sliced bread and butter and a finely shredded green salad or with plain boiled rice.

Serves 4


BROCCOLI SALAD WITH PEANUT DRESSING

~Submitted by Luanne, FL

INGREDIENTS:
4 1/2 cups broccoli florets* 
1/2 cup chunky Jif peanut butter 
1/2 cup olive oil 
1/4 cup rice wine vinegar 
1/2 cup orange juice 
1 teaspoon Oriental chili sauce or Tabasco sauce
1/2 teaspoon salt 
1/8 teaspoon freshly ground black pepper 

PREPARATION:
Blanch broccoli florets in hot salted water for about 3 minutes. Refresh in a bowl of iced water and drain. 

Whisk Jif peanut butter with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours. 

Serves 6.


BACON-WRAPPED SCALLOPS

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

Welcome guests in with a rich, savory appetizer.

Ingredients
2 lbs (910 grams) large scallops
8 slices of bacon
4 leaves fresh parsley, chopped
2 tbs (30 ml) red wine vinegar
2 tbs (30 ml) olive oil
8 large sprigs fresh rosemary
black pepper
lemon zest
wooden skewers

Directions
Soak wooden skewers to keep them from burning on the grill. 

Oil your grill rack and spatula. Preheat your gas grill to medium-high heat. 

Mix red wine vinegar, olive oil and basil with a little pepper. Combine with scallops. 

Wrap scallops with pieces of bacon and skewer, about three or four scallops per skewer. 

Place rosemary sprigs on the upper warming shelf of your grill and close the lid for five minutes to bring out the aroma. Place the scallops on the main cooking area and sear for three minutes on each side. 

Remove the scallops from the skewers. Pepper and zest with lemon. Use a toothpick to decorate with sprigs of baked rosemary and serve with salad or other appetizers. 

Servings:6


CHERRY PIE

~Submitted by Carol, Tupper Lake, NY

About 100 years ago, well it feels that way, I tied for 1st place, in a Cherry Pie contest against a 16 year old girl. Oh, I was 11 years old. I had to make so many cherry pies to get ready that we passed cherry pies out to all the neighbors, plus some. I haven't made a cherry pie, since.......but the recipe is still the best!!

Filling:
2 1/2 cups frozen cherries, thawed, with juice
2 tbsp instant tapioca
2/3 to 1 cup sugar
1/4 tsp almond extract
1 tbs butter

Prepare your favorite pie crust. Line 9" pie pan. Combine cherries, tapioca, sugar, and almond extract. Pour into crust. Dot with butter. Moisten edges of crust. Top with second crust, or if you want to get fancy, make a lattice crust. 

Bake at 425° for 40 minutes.

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!

DECADENT DARK FUDGE BROWNIES

~Submitted by Beverley, Montreal, Canada

"Black beans in brownies? Try one before you judge!" 

Ingredients:

1 (15 oz) can unseasoned black beans 
4 oz unsweetened chocolate 
1 Tbsp light butter 
6 egg whites, divided 
2 cups sugar 
3 Tbsp all-purpose flour 
2 Tbsp instant espresso coffee powder (found in most grocery stores, usually sold with instant coffee) 
1/2 cup chopped walnuts 

Instructions:

Preheat the oven to 350°F. Spray a 9x13-inch pan with nonstick vegetable spray. Place the beans in a colander and rinse thoroughly under running water to remove "slime" and set aside and drain. 

Place the chocolate and light butter in a small microwavable bowl. Microwave for 60 to 90 seconds, stirring every 30 seconds until smooth. 

In a food processor blender, add the drained beans and 2 egg whites. Blend or process until smooth. In a large bowl, combine the bean pur?e, sugar, flour, espresso powder, and remaining egg whites. With an electric mixer, beat until well combined. Mix in the melted chocolate. 

Pour the brownie mixture into prepared pan. Sprinkle the walnuts on top of the brownie batter. Bake for 30 to 35 minutes until the brownie pulls away from the sides of the pan. Cool completely in the pan before cutting into bars -- rows of six by five. 

Makes 30 (nice-size) Brownies.

Nutritional Information:

Nutritional Information (per one brownie serving): 106 Cal; 4 g Fat; 18 g Carb; 00 mg Cholesterol; 67 mg Sodium; 2 g Fiber. 

Dietary Exchanges: 1 Starch; 1 Fat

Source: Stealth Health: How To Sneak Nutrition Painlessly Into Your Diet, by Evelyn Tribole, MS, RD



RASPBERRY PEACH DELIGHT

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

"This light dessert is a snap to make using prepared angel food cake," says "I sometime layer it in a glass trifle bowl and top it with fresh raspberries for an elegant party dish."

INGREDIENTS
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 package (.3 ounce) sugar-free raspberry gelatin
1 cup boiling water
1 cup cold water
1 can (16 ounces) reduced-sugar sliced peaches, drained and halved
3 cups cold fat-free milk
1 package (1.5 ounces) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

DIRECTIONS
Arrange cake cubes in a 13-in. x 9-in. x 2-in. dish. 

In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin. 

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting.

Yield: 15 servings.

Nutritional Analysis: One piece equals 133 calories, 2 g fat (2 g saturated fat), 1 mg cholesterol, 260 mg sodium, 24 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit. 


CHICKEN SCALOPPINI WITH TOMATOES AND PARMESAN

~Submitted by Maggie, TX

This recipe serves: 4
Preparation time: 5 minutes
Cooking time: 15 minutes

Ingredients
1 1/2 tablespoons olive oil
4 boneless, skinless chicken breasts, about 4 ounces each 
salt to taste
freshly ground black pepper 
flour for dredging
1 clove garlic, thinly sliced
1 15-ounce can diced tomatoes
1/2 teaspoon dried oregano
1/4 cup freshly grated Parmesan cheese

Cooking Instructions
1. Heat 1 tablespoon of the olive oil in a large, nonstick skillet. While the oil is heating, season the chicken with salt and pepper and dredge it in flour. 

2. Saut? the chicken over medium-high heat until golden brown, about 2 minutes on each side. Transfer the chicken to a platter and keep warm. 

3. Turn the heat to medium, add the remaining oil and garlic and cook until the garlic is light golden, about 1 minute. 

4. Add the tomatoes, their juice and the oregano and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Season lightly with salt and pepper. Add the chicken and any juices that have accumulated on the platter. Simmer until the chicken is cooked through, about 10 minutes. 

5. Remove the chicken to a clean serving platter and keep warm. Simmer the tomato mixture until it has reduced by half, about 5 minutes. Adjust the salt and pepper. Sprinkle the chicken with Parmesan cheese, spoon the tomatoes over the top and serve.

Nutrition Facts
Serving Size: 1 chicken breast 
Amount Per Serving
Calories 355 
Protein 58 g 
Total Carbohydrate 5 g 
Sugar 2 g 
Total Fat 10 g 
Saturated Fat 2 g 
Monounsaturated Fat 5 g 

Source: FoodFit.com

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

ORANGE TARRAGON CHICKEN BREASTS

~Submitted by Mary S., Nashville, TN

2 whole chicken breasts (about 1-1/2 pounds) halved with skin removed 
1/4 teaspoon salt Freshly ground black pepper 
3 tablespoons all-purpose flour 
1 tablespoon olive oil (I use extra light) 
6 green onions (white part only), thinly sliced 
1/4 cup low-sodium chicken broth 
3/4 cup orange juice 
1/4 cup red wine vinegar 
3/4 teaspoon dry tarragon leaves, crumbled 
3 packets Sweet One 
2 tablespoons parsley 

1. Season chicken with salt and pepper. Dredge with flour. In a large skillet, heat oil over medium heat. Add chicken, cook until well-browned, about 5 minutes; turn and brown other side. Remove chicken from skillet. 

2. Reduce heat to low. Add onion to skillet; cook until softened, about 3 minutes. Add broth, cook, scraping up browned bit with wooden spoon, for 2 minutes. Stir orange juice, vinegar and tarragon into skillet. Add chicken. Simmer, covered, for 25 minutes. 

3. Remove chicken to serving platter. Stir Sweet One and parsley into skillet. Pour sauce over chicken to serve. 

Makes 4 servings. 

Serving (1/2 chicken breast): 226 calories, 28 g protein, 11 g carbohydrate, 7 g fat, 73 mg cholesterol, 216 mg sodium 

Diabetic Exchanges: 3 meat exchanges, 1 fruit exchange


DIABETIC PUMPKIN COOKIES 

~Submitted by Joan, Savona, B.C. 

1 cup Shortening 
1/2 tsp. Nutmeg 
1 cup Cooked pumpkin 
1/2 tsp. Baking soda 
1 egg 
1 tsp. Baking powder 
1 tsp. Vanilla 
1 tsp. Cinnamon 
2 cups Flour 
1 cup Raisins 
1/4 tsp. Allspice 
1/2 cup Chopped nuts 

Soak raisins in hot water for 5 minutes. Drain. Cream shortening. 

Add pumpkin, egg and vanilla. Beat well. Mix dry ingredients. 

Add to creamed mixture. Mix well. Add raisins and nuts. 

Drop on greased cookie sheets and press with a fork. 

Bake at 350 degrees for 12 minutes. 

Makes 3 to 4 dozen.


SCONES WITH CURRANTS

~Submitted by Maggie, TX

butter-flavored cooking spray 
1/4 cup (40 g) currants 
2 tablespoons (30 ml) brandy or orange juice 
1 cup (156 g) rolled oats 
1 1/2 cups (185 g) unbleached all-purpose flour 
1/4 cup (59 ml) egg substitute 
1 tablespoon (12 g) sugar 
1/4 teaspoon (1.25 ml) ground nutmeg 
1/2 teaspoon (1.25 ml) ground cinnamon 
3 tablespoons (45 g) reduced-fat margarine, melted 
2 1/2 teaspoons (12,5 ml) baking powder 
3/4 cup (177 ml) skim milk

Preheat oven to 400°F (205°C). Spray a nonstick cookie sheet with cooking spray. 

Place the currants in a small bowl with the brandy. Allow to macerate for 15 minutes; Drain and set aside, discarding any excess brandy. 

In a large bowl, combine remaining ingredients, mixing lightly until just moistened. Flour your hands and form dough into two 8-inch (20 cm) circles about 1/2-inch (1.5 cm) thick. 

Place on prepared cookie sheet about 4 inches (10 cm) apart. Dip a sharp knife into flour and cut each round into 8 pie-shaped wedges. Separate the scones about 1/2 inch (1.5 cm) from each other. Bake for 12 to 15 minutes, until nicely browned. Cool on a rack. 

Store in airtight plastic wrap until ready to serve. (May be made ahead and frozen.) Arrange in a basket to serve. 

Makes 16 scones.
Per 1-scone serving: 91 calories (19% calories from fat), 3 g protein, 2 g total fat (0.4 g saturated), 15 g carbohydrate, 1 g dietary fiber, 0 cholesterol, 103 mg sodium 
Exchanges: 1 carbohydrate (1 bread/starch)

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

BEEF KABOBS OVER LEMON RICE

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

1/2 lb boneless beef sirloin steak, cut in 1-inch cubes
1 small zucchini, cut in chunks
1 small yellow squash, cut in chunks
1 small red pepper, cut in squares
1 small onion, cut in chunks
1/4 cup bottled Italian salad dressing

FOR THE LEMON RICE:
1 cup hot cooked rice
2 tsp fresh lemon juice
1 tbsp snipped fresh parsley
1/4 tsp seasoned salt

Combine beef and vegetables in plastic bag with zippered closing. Add salad dressing and marinate 4 to 6 hours in refrigerator. 

WHEN READY TO COOK:
Alternate beef and vegetables on 4 skewers. 

Grill or broil, turning and basting with remaining marinade, 5 to 7 minutes, or to desired doneness. 

TO PREPARE LEMON RICE:
Combine rice and remaining ingredients. 

Serve kabobs over Lemon Rice.


BREAKFAST IN A PAN

~Submitted by Mary S., Nashville, TN

3 medium Potatoes -- boiled or baked
2 tablespoons Margarine
1 cup Ham, extra lean -- cubed
4 medium Eggs -- beaten
1/8 teaspoon Salt
1/8 teaspoon Black Pepper -- freshly ground

Slice the potatoes. Melt the margarine in a skillet. Brown the potato slices and ham pieces, stirring gently. Sprinkle the potato slices with salt and pepper. In a small bowl or pot, beat the eggs until they are smooth and yellow. Pour the eggs into skillet with the rest of the ingredients and mix. Stir until the eggs are set. Serve hot.



OLD-FASHIONED FRUIT CRUMBLE

~Submitted by Maggie, TX

Makes 2 servings

ACTIVE TIME: 10 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy

1 1/4 cups fresh or frozen fruit
1 1/2 teaspoons sugar
4 teaspoons all-purpose flour, divided
1 1/2 teaspoons orange juice
1/4 cup old-fashioned oats
3 tablespoons chopped almonds
4 teaspoons brown sugar
Pinch of cinnamon
1 tablespoon canola oil

Preheat oven to 400F. Combine fruit with sugar, 1 1/2 teaspoons all-purpose flour and orange juice. Divide between two 6-ounce ovenproof ramekins. 

Combine oats, almonds, brown sugar, 2 1/2 teaspoons all-purpose flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. 

Place on a baking sheet and bake until fruit is bubbling and topping is golden, 20 to 25 minutes.

NUTRITION INFORMATION: Per serving: 265 calories; 13 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 37 carbohydrate; 4 g protein; 4 g fiber; 1 mg sodium; 173 mg potassium.
2 1/2 Carbohydrate servings 

Source: EatingWell, authors of The EatingWell Serves Two Cookbook

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

BRAISED CHICKEN THIGHS WITH OLIVES AND BASIL

Serves 4

I received this a couple of years ago from a former reader. It is a really good recipe, as is. Since we use chicken thighs at home a lot, it is a tasty way for using them.

"Though it only cooks for half an hour, this dish has the satisfying, melded flavor of a long-simmered stew. Part of the explanation is that the garlic cloves are cooked whole and them mashed into the sauce. You'll always get a more mellow flavor from whole cloves than from chopped or crushed garlic."

1 tablespoon olive oil 
8 chicken thighs (about 3 pounds in all)
1 teaspoon salt
Fresh-ground black pepper
1 onion, chopped
12 cloves garlic, peeled
2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried rosemary
1/2 cup dry white wine
1/2 cup canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
1/3 cup halved and pitted black olives
1/3 cup chopped fresh basil

In a large deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.

Add the onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the rosemary and wine. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits. Boil until the wine is reduced to approximately 1/4 cup, 1 to 2 minutes.

Add the broth, tomatoes, olives, the remaining 1/2 teaspoon salt, and the chicken, skin-side up, with any accumulated juices. Cover and simmer until the chicken is just done, 20 to 25 minutes. Push the chicken to the side of the pan and then mash the garlic cloves with a fork. Stir in 1/8 teaspoon pepper and the basil, bring just to a simmer, and serve.

Nutrition Facts 
Serves 4
Facts per Serving
Calories: 523 Fat: 18g Carbohydrates: 13g 
Cholesterol: 282mg Sodium: 1018mg Protein: 70g 
Fiber: 3g % Cal. from Fat: 31% % Cal. from Carbs: 10% 

Source: Quick from Scratch - Italian


BEEF TACO BEAN STEW 
(crockpot)

Oddly enough, this is another recipe I received from a former reader. I like this one not only because it is easy, but it also uses many ingredients I normally have on hand.

Ingredients: 
2 lb rump roast 
1 pkt of taco seasoning 
1 x (15 oz.) can diced tomatoes, Mexican style 
1 sm can of green chilies 
1 x (8 oz.) can of tomato sauce 
1 x onion, chopped
2 beef bouillon cubes 
2 x (15 oz.) cans red kidney beans, rinsed and drained 
Shredded cheddar cheese 

Method:
Cut the roast into bite-sized chunks. Roll in the taco seasoning and add to crock-pot. Then add the tomatoes, chilies, tomato sauce, onion and bouillon cubes. Cover and cook on low 6 hours or until meat is tender. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with the cheese, and/or other toppings that you like.


OLIVE GARDEN'S SHRIMP CRISTOFORO

I'm not sure where I got this one but it is perfect enough for company. It doubles well, and makes a wonderful main course.

Basil butter:
2 oz. Fresh basil leaves (about 2 bunches) 
2 cubes Softened butter 
1 tsp. Minced garlic 
1/4 tsp. Salt 
1/8 tsp. Black pepper 
3 tbsp. Grated Parmesan cheese + additional for garnish 
1 tbsp. Grated Romano cheese 

Rest of the dish:
1 lb. Fresh linguine or angel hair pasta 
1 lb. Medium shrimp (shelled) 

Remove any large stems from basil and wash leaves. Shake off excess water and dry with a paper towel. Place in a food processor; with blade attachment, process until finely chopped. Process in two batches if necessary to get uniformly chopped basil. Remove from processor and set aside.

Place butter in a small mixing bowl. Using an electric mixer whip butter until pliable. Add garlic, salt, pepper, Parmesan, and Romano cheeses, and basil; mix until well incorporated. Basil butter can be used immediately, or stored in the refrigerator, covered for 3 days.

Cook pasta according to directions on the package. Drain well, and keep warm. 

Melt basil butter in a large skillet over medium heat. Add shrimp and saute just until done, about 2-3 minutes. Serve over hot cooked pasta.

Garnish with freshly grated Parmesan cheese.

Makes 4-6 servings.


BEEF WITH SNOW PEAS

This is great served with Vegetable Fried Rice (recipe follows). Plenty for serving six with rice, but the recipe states it serves three.

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

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

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

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

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

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

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

Servings: 3
Based on individual serving.
Calories: 530
Total Fat: 29 g
Carbohydrates: 17 g
Protein: 50 g

Source: Helen Chen's Chinese Home Cooking


VEGETABLE FRIED RICE

1/2 tsp white pepper 
1/2 cup canned, drained, bamboo shoots 
1 stalk, raw, diced celery 
3/4 cup raw, sliced mushrooms 
1 raw, medium, chopped onion 
1 oz dry white wine or rice wine 
2 Tbsp low sodium, soy sauce 
2 cups cooked, long-grain brown rice (chilled) 
3-1/2 oz thawed from frozen mixture, scrambled eggs 
1 cup mixed vegetables (corn, lima beans, green beans, carrots), canned, no salt

Directions: 
Prepare 2 cups cooked rice, set aside under refrigeration. 

In a small bowl, combine thawed eggs, wine, pepper, soy sauce and 1 Tbsp water, set aside

Coat a large skillet with non-stick cooking spray

Over medium heat, add vegetables, mushrooms, celery and onion. Stir fry for 4-5 minutes. Add bamboo shoots and stir fry for 1-2 minutes

Add chilled rice, while stirring, slowly pour egg mixture in pan

Cook, while stirring frequently, for 7-10 minutes. Serve immediately 

Serves 6.
Nutrition Facts
Total Calories: 110 Carbohydrates: 21.07 g 
Total Fat: 1.05 g Protein: 3.75 g 
Sat Fat: 0.2 g Fiber: 3.05 g 
Cholesterol: 3 mg Sodium: 206 mg 
Diabetic exchange: Starch: 0.9
Meat: 0.15
Vegetable: 1.5

SHOP HERE TO SUPPORT A TO Z RECIPES:

Maggie's Choice:

Please visit the A to Z Recipes aStore

KitchenAid 16-Piece Cutlery Set with Traditional Natural Block, Black Handles
Price: $39.99 & this item ships for FREE with Super Saver Shipping.
List Price: $139.99
You Save: $100.00 (71%)



The Taste of Home Cookbook
An enormous five-ring binder encompasses 1,125 recipes with color photos, blank recipe cards, and handy pockets for notes and shopping lists.
You Save: $10.18 (34%)
Eligible for F-R-E-E Super Saver Shipping



Grandma's Favorites
Over 350 Best-Loved Recipes Handed Down through the Generations - From Sunday Pot Roast to Oatmeal Cookies (Taste of Home) (Hardcover)
You Save: $8.48 (34%)
Eligible for F-R-E-E Super Saver Shipping



Betty Crocker Cookbook:
Everything You Need to Know to Cook Today (Ring-bound)
You Save: $11.08 (37%)
Eligible for F-R-E-E Super Saver Shipping



The All-New Ultimate Southern Living Cookbook
(Southern Living) (Hardcover Oxmoor) (Hardcover)
You Save: $12.93 (37%)
Eligible for F-R-E-E Super Saver Shipping



American Heart Association Low-Fat, Low-Cholesterol Cookbook, 3rd Edition
Delicious Recipes to Help Lower Your Cholesterol
You Save: $5.90 (37%)
Eligible for F-R-E-E Super Saver Shipping



Calphalon Commercial Hard Anodized 9-Piece Set
You just can't beat this deal !!!
You Save: $297.01 (60%)
(And F-R-E-E Super Saver Shipping)



Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
You Save: $7.98 (40%)
Eligible for F-R-E-E Super Saver Shipping



Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
You Save: $9.23 (36%)
Eligible for F-R-E-E Super Saver Shipping



Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
by Jan Karon, Martha McIntosh
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping



Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
You Save: $11.08 (36%)
Eligible for F-R-E-E Super Saver Shipping



Fix-It and Forget-It Cookbook
Feasting with Your Slow Cooker (Plastic Comb)
by Dawn J Ranck
69 used & new from $7.99



The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
You Save: $2.52 (23%)
Eligible for F-R-E-E Super Saver Shipping



Best American Side Dishes (Best Recipe) (Hardcover)
by Cook's Illustrated Magazine
You Save: $12.95 (37%)
Eligible for F-R-E-E Super Saver Shipping



The 15-Minute Gourmet
Vegetarian (15-Minute Gourmet) (Paperback)
by Paulette Mitchell
You Save: $6.63 (34%)
Eligible for F-R-E-E Super Saver Shipping






           

          

        

          

     

              

                      








Fine Outdoor Furniture at HomeClick.com - L-o-w Prices and Free Shipping






Groceries from Amazon, F-r-e-e Shipping & No Tax!