A2ZRecipes.net

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

My goodness but it seems like a month since I did the last issue. Of course, it's only been 3 days, but I've had no internet most of that time. We had really bad weather, a total blackout, and then the cable service went caput. They restored the internet service just in time for me to go to work yesterday. I guess you can say that I have been a busy girl since I got home from work this morning. Whew!

Tomorrow is the deadline for the current Monthly Theme topic of Healthier Desserts. We'll have a great issue if you join in the sharing. Visit the Monthly Theme - Recipe Submissions section for details and the special email link to use for yours. I'll announce the newest Monthly Theme topic on Sunday.

I certainly hope you enjoy what we have in today's issue. You can thank the following fine folks for their help:

Dee, TX
Lisa H., Belmont, NC
Patricia, Charlevoix, MI
Jean, Syracuse, NY
Robyn, Auckland, New Zealand
Helen, Fort Myers, FL
Treva, Knoxville, TN
Mary S., Nashville, TN
Johnny, LA 
Leasa, IA
Aafrin, Pune, India
Brenda, AL
Cathy L., Staten Island, NY
Barbara, Chula Vista, CA
Jean M., OH
Carol, Tupper Lake, NY
Beverley, Montreal, Canada
Luanne, FL
Larry Holmes, Ontario, Canada

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

"You can find on the outside only what you possess on the inside."

~Adolfo Ballesteros~

GIRLS IN MY CIRCLE

Shared with me by my friend, Dee in TX

When I was little, I used to believe in the concept of one best friend, and then I started to become a woman. 

And then I found out that if you allow your heart to open up, God would show you the best in many friends. 

One friend is needed when you're going through things with your man. Another friend is needed when you're going through things with your mom. Another when you want to shop, share, heal, hurt, joke, or just be. 

One friend will say, "Let's cry together," another, "Let's fight together," another, "Let's walk away together." 

One friend will meet your spiritual need, another your shoe fetish, another your love for movies, another will be with you in your season of confusion, another will be your clarifier, another the wind beneath your wings. 

But whatever their assignment in your life, on whatever the occasion, on whatever the day, or wherever you need them to meet you with their gym shoes on and hair pulled back, or to hold you back from making a complete fool of yourself those are your best friends. 

It may all be wrapped up in one woman, but for many, it's wrapped up in several... one from 7th grade, one from high school, several from the college years, a couple from old jobs, on some days your mother, on some days your neighbor, on others, your sisters, and on some days, your daughters. 

So whether they've been your friend for 20 minutes or 20 years, share this with the women that God has placed in your life to make a difference. 

Stop telling God how big your storm is; instead, tell the storm how big your God is...

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!

How Coca-Cola Got Its Name

~Shared by Lisa H., Belmont, NC

Atlanta chemist John Pemberton developed several patented medicines in the late 19th century, including Triplex Liver Pills and Globe of Flower Cough Syrup. His most famous invention was an "Esteemed Brain Tonic and Intellectual Beverage, a cure for all nervous affections, sick headache, neuralgia, hysteria, and melancholy." Pemberton’s product (containing carbonated water, cane sugar syrup, caffeine, and extracts of coca leaves and kola nuts) was made available to the public on this date in 1886 and later marketed under a more telling name: Coca-Cola. Because Pemberton was ill, he sold two-thirds of his business in 1888 to cover expenses. He died later that year, never knowing how successful the product would become. An Atlanta wholesale druggist named Asa Candler bought the entire business in 1891 for 2,300 dollars.

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 !

MOTHER'S DICTIONARY
(Helpful for Grandma too)

Shared by Patricia, Charlevoix, MI

Amnesia : A condition that enables a woman who has gone through labor to have sex again. 

Bottle Feeding : An opportunity for Daddy to get up at 2 AM too. 

Defense : What you'd better have aroun de yard if you're going to let de children play outside. 

Drooling : How teething babies wash their chins. 

Dumbwaiter : One who asks if the kids would care to order dessert. 

Family Planning : The art of spacing your children the proper distance apart to keep you on the edge of financial disaster 

Feedback : The inevitable result when the baby doesn't appreciate the strained carrots. 

Full Name : What you call your child when you're mad at him. 

Grandparents : The people who think your children are wonderful even though they're sure you're not raising them right. 

Grandparents II : The people about whom you are still attending therapy sessions, but who you would gladly send your children to for a month to take a vacation. 

Hearsay : What toddlers do when anyone mutters a dirty word. 

Impregnable : A woman whose memory of labor is still vivid. 

Independent : How we want our children to be as long as they do everything we say. 

Look Out! : What it's too late for your child to do by the time you scream it. 

Prenatal : When your life was still somewhat your own. 

Prepared Childbirth : A contradiction in terms. 

Puddle : A small body of water that draws other small bodies wearing dry shoes into it. 

Show Off : A child who is more talented than yours. 

Sterilize : What you do to your first baby's pacifier by boiling it and to your last baby's pacifier by blowing on it. 

Storeroom : The distance required between the supermarket aisles so that children in shopping carts can't quite reach anything. 

Temper Tantrums : What you should keep to a minimum so as to not upset the children. 

Thunderstorm : A chance to see how many family members can fit into one bed. 

Top Bunk : Where you should never put a child wearing Superman jammies. 

Two-Minute Warning : When the baby's face turns red and she begins to make those familiar grunting noises. 

Verbal : Able to whine in words. 

Weaker Sex : The kind you have after the kids have worn you out. 

Whodunit : None of the kids that live in your house. 

Whoops : An exclamation that translates roughly into "get a sponge."

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!

OHIO BUCKEYES CANDY 

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

1 16-18 oz jar creamy peanut butter 
4 cups powdered sugar 
1 cup (2 sticks) soft butter or margarine (leave at room temperature for an hour or two to soften) 
1 12 oz bag chocolate chips 
1/2 cake paraffin wax (found in canning section, yes, it's safe for eating) 

Combine peanut butter, sugar and softened butter/margarine in very large bowl. Mix well, and roll into small balls about 1 inch in diameter. If balls are soft after shaping, refrigerate until hardened a bit. 

Melt chocolate and paraffin together in double boiler or in small, deep bowl in the microwave, being careful not to overcook and burn the chocolate. 

Use a toothpick or bamboo skewer to dip peanut butter balls in melted chocolate, leaving very top of balls without chocolate to look like a real Buckeye. 

Set Buckeyes on cookie sheets lined with waxed paper. Let cool, then remove and place in cookie tins (lined with plastic wrap).

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!

CROCK POT CHICKEN A LA KING

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

This is a recipe that I found at Nancy’s Kitchen. To see the original recipe or more like this, go to www.nancyskitchen.com.

Ingredients

3 cups chopped cooked chicken or turkey
1/2 cup chopped green pepper
1/4 cup chopped onion
1/2 cup chopped celery
1 2-ounce jar pimento or chopped red bell pepper
1 4-ounce can mushrooms pieces, drained
2 10-ounce cans cream of chicken soup or cream of mushroom soup
1 10-ounce package frozen peas 

Directions

1. Combine all ingredients except peas in your crockpot. Stir to mix well. 

2. Cover and cook on low for 6 to 7 hours. 

3. About 1 hour before serving, turn to high and add the peas.

Serve hot over rice or toast.


LAMB CHOPS WITH APPLE GLAZE AND WARM KUMARA SALAD

~Submitted by Robyn, Auckland, New Zealand

12 lamb chops 
salt and pepper
80ml (2 ? fl oz) pre-packaged apple glaze or 3 tablespoons pure apple juice and 2 tablespoons light honey
60ml (2 fl oz) avocado oil
500g kumara, scrubbed
juice of 1 lemon
1 medium red onion, peeled and finely sliced
2 spring onions, sliced 

Lightly season chops. Mix a quarter of the glaze with 1 tablespoon of the oil and brush over chops. Marinate for an hour or so.

Cut kumara into even-sized chunks. Place in a deep saucepan of cold salted water and boil until just tender, then drain.

Mix lemon juice with the red onion and leave to marinate for 10 minutes, then mix with the cooked kumara.

Pour on remaining avocado oil, add some salt and pepper and gently toss. Cover with foil and keep warm.

The chops are best grilled in the oven or over a barbecue but, as there is a lot of fructose in the glaze which gives a delicious caramelized flavour, they can easily burn.

Line an oven tray with foil, sit the chops on and grill on medium-high for 3-4 minutes each side, or simply cook over glowing embers. If you prefer your chops well done, cook them in a hot oven. 

Mix spring onions into kumara and divide between four plates. Sit chops on top, drizzle with remaining apple glaze and eat while hot.

Serve this with crusty bread and some shredded iceberg lettuce tossed with lemon juice for a good Sunday brunch.

Publisher's note: Kumara - A unique variety of sweet potato grown in New Zealand, originally grown by the indigenous Maori, is the kumara, a red/purple variety with a unique flavor due to its isolation from other varieties.


SOUR CREAM CHICKEN BREASTS

~Submitted by Lisa H., Belmont, NC

A friend of mine recently made this dish and talk about moist and tasty.

6 chicken breasts, skinned 
1 small carton sour cream- 8 oz. 
1 c. crushed cheese crackers- I use Ritz crackers 
1 stick margarine 
salt 
pepper 
paprika 

Salt, pepper and paprika each piece of chicken. Place bone side down (I use boneless) in baking dish and spoon sour cream over each piece. Sprinkle cracker crumbs over this, and pour melted margarine over all. Bake uncovered in 350 degree oven for 1-1/2 hours.


TALLY HO SALAD DRESSING

~Submitted by Helen, Fort Myers, FL

1 C. Salad oil
1 C. Cheap catsup
3/4 C. Sugar
2 T. Vinegar
1 Tsp. Salt
2 Tsp. Garlic salt

Beat all together and chill well.


COCONUT FUDGE RECIPE 

~Submitted by Treva, Knoxville, TN 

1 1/2 C. sugar 
2/3 C. evaporated milk 
2 T. margarine 
1/4 tsp. salt 
1 1/2 tsp. light corn syrup 
12 oz. semisweet chocolate chips 
1 tsp. vanilla extract 
1 1/2 C. flaked coconut 

Mix sugar, milk, margarine, salt and corn syrup in saucepan using a wooden spoon. Bring to boil over medium heat and cook 5 minutes, stirring constantly. Remove from heat; add chocolate chips and vanilla extract. Mix well and add 3/4 cup of the coconut and spoon into buttered 11 x 7-inch pan. Fudge will be too thick to pour. Smooth in pan with wooden spoon. Press remaining coconut on top of fudge and mark into 1 1/2-inch squares. When cool, cut squares through. Makes about 2 pounds.


SPICY NUTMEG CARROTS

~Submitted by Mary S., Nashville, TN

You won't have to coax your family to "eat all your carrots" anymore. Just pour this delicious spicy nutmeg butter over them and watch them disappear! 

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

Ingredients:
1 package (16 ounces) baby carrots
2 tablespoons butter, melted
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic salt
1/8 teaspoon ground red pepper

Directions:
1. Cook carrots as directed on package. 

2. Mix butter, nutmeg, garlic salt and red pepper. Pour over carrots; toss to coat well. Serve immediately.


CHILI CON CARNE 

~Submitted by Johnny, LA 

2 onions, chopped 
1 clove garlic, crushed 
2 T. olive oil 
1 1/2 pounds beef, cubed or chopped 
8 dried chili pepper (if you can find them) 
2 T. chili powder, or 4 T. if you like it hot 
1 t. oregano 
1 t. cumin, crushed 
1 t. salt 
2 cups beef bouillon 

In large skillet, saut? onions and garlic in oil for a minute or so. Add beef and brown, stirring. Remove stems, seeds and skin from chilies (to do this, boil chilies for about 20 minutes). Add the chilies to the meat, along with the seasonings and bouillon; cook until meat is tender and flavors are well mixed. Serve in a bowl with Mexican pink beans that have been soaked overnight and boiled until tender or with some kidney beans. 

Serves 4.


ALMOND ORANGE BISCOTTI

~Submitted by Leasa, IA

3 lg eggs, separated
1 1/2 C sugar
1/3 C melted butter, cooled
1 C lightly toasted, coarsely chopped almonds
2 T Grand Marnier or other orange flavor liqueur
1/8 C chopped, candied orange peel or 3 T finely grated orange zest
3 1/2 C all purpose flour
1 1/2 t baking powder

Beat the egg yolks with 3/4 C sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange. In a separate bowl, beat the egg whites until they just begin to form peaks, gradually beat in remaining 3/4 C sugar until whites form stiff peaks.

Sift flour and baking powder together and alternately fold 1/4 of flour and egg white mixture into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour. With floured hands, divide dough into two logs approximately 1 1/2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325° oven for 20-25 minutes or until logs are lightly brown and firm to the touch. Remove from oven and let logs cool on baking pan on a rack for 10 minutes. On a cutting board, cut logs crosswise on the diagonal into 1/2 inch widths. Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on rakes and store in an airtight container.

Makes 36 each.


KEY WEST MANGO CHUTNEY

~Submitted by Aafrin, Pune, India 

3 to 4 pounds mangoes (mixed green and ripe) 
1 pound currants 
1 pound white raisins 
1 pound brown sugar 
3 or 4 pieces fresh ginger root 
2 or 3 cups cider vinegar 
1/4 ounce ground cloves 
4 large toes (cloves) garlic 
1/4 ounce salt 
3 onions 
Crushed red hellfire pepper to taste 

Peel mangoes, slice into large cooking pot, add other ingredients; cook to desired consistency. Put into jars. 

This is an old Florida recipe from the turn of the century. 

Source: Hints & Pinches by Eugene Walter (Hill Street Press)


BAYOU BUFFALO WINGS 

~Submitted by Treva, Knoxville, TN 

Breading: 
2 cups all-purpose flour 
2 teaspoons granulated garlic 
2 teaspoons lemon pepper 
3 teaspoons rosemary and thyme (finely chopped) 
2 teaspoons salt and pepper or Creole/Cajun seasoning salt 

Egg Wash: 
4 eggs 
1 cup milk 

Sauce: 
1/2 cup Southern Comfort 
1/2 cup hot sauce 
1/4 cup (1/2 stick) melted butter 
1 tablespoon Worcestershire sauce 
24 chicken wings or drumettes Vegetable or cooking oil for deep-frying 

In a bowl, blend all of the dry ingredients for the breading. In a separate bowl, make the egg wash by blending the eggs and milk. Add the chicken and coat well. Place coated chicken in breading and toss. Place the breaded chicken in a deep fryer or in pot that has enough hot 350? F oil to cover chicken. Cook until golden brown. In a large bowl, mix all ingredients for the sauce and toss in cooked chicken, mix well.


WILTED LETTUCE

~Submitted by Brenda, AL

Hi Maggie and 'Z' friends, Brenda from Alabama here. I don't know if this is an Alabama recipe or just a poor folks recipe. I know it was good growing up some may turn up their noses to it.. There are no amounts you can make 1 serving or several depending on amounts you use.

Lettuce, your favorite
Green Onions, chopped, white and green part
Bacon 
1/4 cup water
3/4 cup vinegar
sugar to taste

Put chopped lettuce in bowl. Mix in green onion, set aside. Fry bacon until crisp and remove bacon saving grease. Combine water, vinegar and sugar and pour into hot grease and mix well. Pour over lettuce and top with crumpled bacon. Great with cornbread.

I also like to add sliced radishes to mine.


FIESTA CHICKEN CASSEROLE

~Submitted by Cathy L., Staten Island, NY

From: Campbell's Kitchen
Prep Time: 15 minutes
Bake Time: 40 minutes
Serves: 4

Chunk chicken and black beans are mixed with a kicked-up, cheesy chicken sauce, topped with a refrigerated pie crust and baked until the crust is golden, and the filling is warm.

Ingredients:

1 pkg. (15 oz.) refrigerated pie crust 
1 jar (16 oz.) Pace® Chunky Salsa 
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 
1 cup sour cream 
2 cups shredded Cheddar cheese (8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn 
2 cans (9.75 oz. each) Swanson® Premium Chunk Chicken, drained
1 can (about 15 oz.) black beans, drained and rinsed

Directions:

PREHEAT oven to 400°F. Bring pie crust to room temperature. 

MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13"x"9"x 2" baking pan.

PLACE crusts on floured surface, overlapping about 3" in the center. Press seam to seal. Roll into 14"x10" rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry.

BAKE for 40 to 45 min. or until pie crust is golden brown.


MRS. FIELD'S BLACK & WHITES 

~Submitted by Barbara, Chula Vista, CA 

Yield: 36 servings 

2 1/4 c All purpose flour 
1/2 c Unsweetened cocoa powder 
1/2 ts Baking soda 
1/4 ts Salt 
1 c Dark brown sugar; packed 
3/4 c White sugar 
1 c Salted butter; soft 
3 lg Eggs 
2 ts Pure vanilla extract 
5 1/4 oz Semisweet chocolate bar - coarsely chop 
5 1/4 oz White chocolate bar; -coarsely chop 

Preheat oven to 300 degrees (yes, it says 300) In a medium bowl combine flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until smooth. Add the flour mixture and chocolates, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool flat surface. 

Yield: 3 dozen. 

*NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25 minutes and found I had to leave them in the oven a little longer.


FREEZER SLAW

~Submitted by Jean M., OH

2 to 3 pound head of cabbage, cleaned and shredded

Mix with1 tsp salt, let stand 1 hour and drain well.

Add:
1 grated carrot
1 minced green pepper
1 minced medium onion

Mix and toss to combine well.

Combine, and boil 1 minute:
1 cup vinegar
1/4 cup water
2 cups sugar (start w/1cup, more can be added) to suit your taste
1 tsp celery seed
1 tsp mustard seed

Pour over salad.

Mix well again and let stand1 hour.

Can be used now, or divided into serving amounts , sealed in double-lock baggies and frozen. Can be refrozen several times if need be.



SPICY ASIAN GROUND PORK BURGERS 

~Submitted by Treva, Knoxville, TN 

Need a diversion from the plain burgers? These pork burgers have plenty of flavor. If you want a different topping for your burgers, mix 1 cup of mayonnaise with 1 teaspoon garlic chili paste. 

1 pound ground pork 
1 garlic clove, crushed 
1 tablespoon grated fresh ginger root 
2 tablespoons soy sauce 
1 to 1/2 teaspoons garlic chili paste* 
1 tablespoon minced fresh mint 
4 sandwich buns 

Mix together all ingredients except buns; form into 4 patties. Grill over medium-hot coals, turning once, about 5 to 6 minutes per side. Serve on buns. 

Serves 4. 

*Available at Asian markets and some larger supermarkets.


COCONUT CANDY BALLS

~Submitted by Carol, Tupper Lake, NY

3/4 c. mashed potatoes
1 lb powdered sugar
4 c. shredded coconut
1 tsp almond extract

Combine all ingredients. Dip in melted semisweet chocolate to which a few shavings of paraffin have been added. Cool on a rack.



GRANDMA JOHNSON'S SCONES

~Submitted by Beverley, Montreal, Canada

(rated 5* at AllRecipes by 550+ users)

"A basic scone recipe that really does the trick. Tried and tested through 3 generations of kids. Simply the best anywhere!" (some added cinnamon, nutmeg, etc. ~Bev, Montreal)

Original recipe yield: 12 scones

INGREDIENTS
1 cup sour cream 
1 teaspoon baking soda 
4 cups all-purpose flour 
1 cup white sugar 
2 teaspoons baking powder 
1/4 teaspoon cream of tartar 
1 teaspoon salt 
1 cup butter 
1 egg 
1 cup raisins (optional) 

DIRECTIONS
In a small bowl, blend the sour cream and baking soda, and set aside. 

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. 

In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins. 

Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. 

Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.


SWEET POTATO SPOON BREAD

~Submitted by Luanne, FL

2 lg. sweet potatoes or yams
1 stick butter or margarine
1 tsp. cinnamon
1 1/2 tsp. allspice
1 1/2 tsp. nutmeg
1/4 tsp. salt
3 tbsp. sugar
5 tbsp. flour
2 eggs

Preheat oven to 425 degrees. Peel, boil and mash sweet potatoes. Mash in butter. Stir in all other ingredients except eggs. Beat eggs separately, while sweet potato mixture cools slightly. Add eggs and mix thoroughly. Grease a loaf pan and pour mixture into pan. Bake for 30 minutes. Serve hot or refrigerate and cut into slabs for the lunchbox. 

Serves 4.


TURKEY AND CRANBERRY SALAD

~Submitted by Larry Holmes, Ontario, Canada

2 cups cooked turkey
1/2 cups seedless grapes
1 tablespoon lemon juice
3 stalks celery
2 hard-cooked eggs
2/3 cup mayonnaise
2/3 cup cranberry sauce
salt and pepper
pinch dried basil
1/4 cup toasted split almonds

Dice the turkey and mix with the grapes and lemon juice. Clean and chop the celery. Chop the hard-cooked eggs. Add both to the meat and grapes.

Blend together with mayonnaise, cranberry sauce, salt and pepper and basil. Fold the dressing into the meat mixture. Mix in the nuts and serve.

Makes 6 servings.


BAKED EGGS AND MUSHROOMS IN CRISPY HAM CUPS 

~Submitted by Treva, Knoxville, TN

Preparation Time: 20 Minutes
Cooking Time: 30 Minutes 

3/4 pound Mushrooms Chopped Fine 
1/4 cup Shallots Chopped Fine 
2 tablespoons Unsalted Butter 
1 & 1/2 teaspoons Salt 
1/4 teaspoon Pepper 
2 tablespoons Sour Cream 
1 tablespoon Fresh Tarragon 
12 slices Ham 
12 large Eggs 

Preheat oven to 400°F. 

Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in cr?me fra?che and tarragon. 

Assemble and bake:
Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas. 

Serves 6 

Source: Cooking Spot

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!

ORANGE MARMALADE CHICKEN 

~Submitted by Luanne, FL 

I love orange marmalade and when I found this recipe, just knew I had to try it. 

2 teaspoons olive oil 
4 cloves garlic, minced 
4 teaspoons brown sugar 
2 tablespoons low-sugar orange marmalade Salt and coarsely ground pepper to taste 
2 chicken breasts halves (3-ounce each), boneless and skinless* 

Preheat oven to 500 degrees F. Line a shallow baking pan with aluminum foil; spray with non-stick cooking spray. 

In a small frying pan over low heat, add olive oil and heat until hot. Add garlic and cook 2 to 3 minutes until garlic begins to soften (be careful not to let garlic brown). Remove from heat and stir in brown sugar, orange marmalade, salt, and pepper until well blended. 

Place chicken breasts halves in prepared baking pan; spread garlic mixture evenly over chicken. 

Bake approximately 15 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. 

I do two at a time and freeze one. I usually make two or three dishes at the same time to save using the oven. They reheat in the microwave or the toaster oven and your meal is ready except for maybe a good salad.


ALMOND PORK TENDERLOIN

~Submitted by Mary S., Nashville, TN

Ingredients:
1 large pork tenderloin, about 1 1/2 pounds 
1/2 cup dry sherry 
2 tablespoons soy sauce 
1/2 teaspoon ground black pepper 
2 cloves garlic, crushed 
1/2 cup ground almonds 
1 teaspoon olive oil 
1 cup chopped onion 
1 carrot, peeled and diced 
1 celery rib, chopped 

Instructions:
In small bowl stir together sherry, soy sauce, pepper and garlic; pour over pork in a self-sealing bag. 

Seal bag; Marinate in refrigerator 1 hour. Remove pork from marinade, reserving marinade; pat dry. Coat pork with almonds. Heat oil in large skillet over medium heat. 

Brown pork on all sides, about 5 minutes, turning carefully. 

Reduce heat to low, add reserved marinade, onion, carrot and celery; cover and simmer 10-12 minutes. 

To serve, slice tenderloin and serve with vegetables and hot cooked rice. Garnish with chopped cilantro and accompany with a fruit salad. 

Marinate the tenderloin overnight in the refrigerator, and finish preparation just before dinner. This skillet supper is on the table in fewer than 30 minutes. 

Accompany with a fresh fruit salad. 

Nutritional Information:
Calories: 230 
Fat: 9 grams 
Cholesterol: 75 milligrams 
Carbohydrates: 8 grams 
Protein: 26 grams 
Sodium: 250 milligrams 
Saturated Fat: 2 grams 
Fiber: 2 grams


CHICKEN NEAPOLITAN
(Low calorie)

~Submitted by Maggie, TX

2 med. size chicken breasts, skinned, boned and halved
4 tbsp. bottled, reduced-calorie Italian dressing
4 tbsp. flavored, dried bread crumbs
2 tbsp. grated Parmesan cheese
1 tbsp. sesame seeds
1 tsp. paprika

Preheat oven to 400 degrees. Spray 12x8 pan with cooking spray. 

Dip each breast in dressing, coating all sides. Set aside.

Combine bread crumbs, cheese, sesame seeds, and paprika. 

Roll each breast in the crumb mixture. 

Arrange chicken pieces in baking dish. Bake 20 minutes. Turn; bake 20 minutes longer or until chicken is fork-tender. 

Serves 4.

100 calories per serving.

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!

NAVY BEAN SOUP WITH HAM 

~Submitted by Mary S., Nashville, TN 

Yield: 6 servings (about 1-1/4 cups each) 

Note: A quick-soak method is used for the beans. If you prefer soaking the beans overnight, omit Step 1 and proceed with Step 2 in the recipe. 

INGREDIENTS 

- 8 ounces dried navy, or Great Northern, beans, washed and sorted 
- 1-1/2 cups cubed lean smoked ham (8 ounces), fat trimmed 
- 2/3 cup chopped onion 
- 2/3 cup chopped carrot 
- 1 rib celery, thinly sliced 
- 2 cloves garlic, minced 
- 1 tablespoon vegetable oil 
- 1 tablespoon flour 
- 4 cups reduced-sodium chicken broth 
- 1 cup water 
- 1/4 teaspoon dried thyme leaves 
- 1 bay leaf - Salt and pepper, to taste 

DIRECTIONS 

Cover beans with 2 inches of water in large saucepan; heat to boiling and boil, uncovered, 2 minutes. Remove from heat and let stand, covered, 1 hour; drain. 

Saute ham, onion, carrot, celery, and garlic in oil in large saucepan until vegetables are tender, 5 to 8 minutes. Stir in flour; cook over medium heat 1 minute. 

Add beans, broth, water, and herbs to saucepan; heat to boiling. Reduce heat and simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Discard bay leaf; season to taste with salt and pepper. 

Nutritional Information Per Serving (about 1-1/4 cups): Calories: 223, Fat: 4 g, Cholesterol: 21.6 mg, Sodium: 639 mg, Protein: 20.1 g, Carbohydrate: 29.5 g Diabetic Exchanges: 2 Bread/Starch, 2 Meat 

Source: "1,001 Delicious Recipes for People with Diabetes"


PEACH YOGURT

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

1/3 cup peaches, fresh, pared and diced, or canned peaches in juice, drained
1/2 teaspoon lemon juice, fresh 
1 packet artificial sweetener (Equal) 
1/8 teaspoon mace or nutmeg, ground 
1/2 cup plain yogurt, low-fat* 

1. Slightly mash diced peaches with lemon juice, sweetener, and mace or nutmeg.

2. Stir in yogurt; blend well.

3. Chill in a covered container several hours or overnight.

Food exchanges per ?-cup serving: ? FRUIT, ? MILK, ? FAT

*If you use nonfat yogurt, subtract ? FAT.


EASY MOO SHU PORK

~Submitted by Maggie, TX

Some of our diabetic readers cook for just one or two. This is perfect for them.

7 oz. pork tenderloin
Nonstick olive oil cooking spray
4 green onions, cut into 1/2-inch pieces
2 tbsp. hoisin sauce or Asian plum sauce
1 1/2 cups packaged cole slaw mix
4 (8-inch) fat-free flour tortillas, warmed

1. Thinly slice pork. Lightly spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add pork and green onions; stir-fry 2 to 3 minutes or until pork is no longer pink. Stir in hoisin sauce. Stir in cole slaw mix.

2. Spoon pork mixture onto tortillas. Wrap to enclose. Serve immediately. 

Yield: 2 servings.

Note: To warm tortillas, stack and wrap loosely in plastic wrap. Microwave on HIGH for 15 to 20 seconds or until hot and pliable.

Nutrients per Serving: Calories: 293, Calories from Fat: 13%, Total Fat: 4 g, Saturated Fat: 1 g, Protein: 26 g, Carbohydrate: 37 g, Cholesterol: 58 mg, Sodium: 672 mg, Fiber: 14 g, Iron: 1 mg, Calcium: 73 mg, Vitamin A: 396 RE, Vitamin C: 17 mg, Sugar: 3 g

Dietary Exchanges: 1 Vegetable, 2 Starch, 2 Meat

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!

SWEDISH MEATBALLS 

~Submitted by Luanne, FL 

3/4 pound ground beef 
1/2 tsp. salt 
2 tsp. pepper 
1/4 tsp. thyme 
1/3 cup butter 
1 1/2 tsp. flour 

1/2 cup cream 

1 cube beef bouillon 

1. In a medium mixing bowl, mix the ground meat with salt, pepper and thyme. Shape into meatballs. Brown the meatballs in a skillet with the melted butter. Place meatballs in a casserole dish. 

2. Remove drippings from the skillet except for 1 TBS. To the 1 TBS. remainder, add the flour and stir until smooth. Stir in the cream along with 1/2 cup water and bring to a boil. Add bouillon cube and reduce heat. 

3. Simmer for 3 minutes. Pour over meatballs, cover and bake at 350 degrees for 25 minutes.


SPANISH CHICKPEAS WITH SPINACH AND EGGS

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

2 teaspoons extra-virgin olive oil
10 ounces (about 2 cups) fresh baby spinach
2 cloves garlic, one finely chopped, the other halved lengthwise
1/2 cup dry bread crumbs
1 (14 ounce) can chickpeas, drained
1/2 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
2 teaspoons sherry vinegar
2 hard-cooked eggs, peeled and sliced
2 thick slices Italian or other rustic bread

Heat the oil in a medium skillet over a medium-high flame. Add the spinach and saute until it wilts, about 2 minutes. 

Add the chopped garlic and cook until the spinach is soft.

Add the bread crumbs, chickpeas, paprika, cumin, salt and pepper. Cook until the beans are heated through, 3 to 4 minutes. 

Stir in the vinegar then transfer the chickpeas and spinach to a serving dish. Top with egg slices.

Coat both sides of the bread with cooking spray and grill or toast on both sides. Rub 1 side of each slice with a the remaining halved garlic. Serve warm.

Servings: 2


SALMON-ASPARAGUS BISCUITS

~Submitted by Maggie, TX

(I got this from a former reader.)

"How can a dinner this gorgeous be ready in just 30 minutes? It's restaurant fancy, just for two!"

Ingredients: 
2 Pillsbury® Oven Baked frozen buttermilk biscuits (from 25-oz pkg.) 
10 fresh asparagus spears, trimmed 
1/4 teaspoon olive oil 
1 tablespoon butter 
1/4 cup light mayonnaise 
1 tablespoon milk 
2 teaspoons lemon juice 
1/4 teaspoon dried dill weed 
1 (6-oz.) can skinless boneless pink or red sockeye salmon, drained, flaked 
4 thin slices tomato

Directions: 
1 . Heat oven to 375°F. Arrange frozen biscuits and asparagus on ungreased cookie sheet. Drizzle oil over asparagus. Bake at 375°F. for 20 to 24 minutes or until biscuits are deep golden brown and asparagus is crisp-tender. 

2 . During last 10 minutes of baking, microwave butter in small microwave-safe bowl on High for 20 to 30 seconds or until melted and hot. Stir in mayonnaise, milk, lemon juice and dill weed. 

3 . Spoon salmon into another small microwave-safe bowl; cover. Microwave on High for 30 to 45 seconds or until warm. 

4 . Split warm biscuits; place halves, cut side up, on individual plates. Top each with tomato slice and hot asparagus. Arrange warm salmon on top of asparagus. Drizzle with mayonnaise mixture.

Prep Time: 30 minutes.

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!

BREAKFAST CASSEROLE

Served with fresh fruit, this is a perfect breakfast on weekends.

Ingredients:
1/4 cup margarine 
1/2 lb. fresh asparagus,* trimmed and cut into 1-inch pieces
1 medium bell pepper, chopped 
1 medium onion, diced 
1 loaf French bread, cubed (about 8 cups) 
2 cups shredded Cheddar cheese* 
1 cup ham, cubed 
1/3 cup honey (we use only OhioHoney.com honey)
8 eggs 
2-1/2 cups milk 
1/2 tsp. salt 
1/2 tsp. pepper 

In medium skillet, saut? asparagus, pepper and onion in margarine for 3 to 5 minutes. In a greased 9x13-inch pan, layer bread cubes, ham, 1 cup of the cheese and saut?ed vegetables. In a medium bowl, beat together remaining ingredients (except for cheese) until well mixed. Pour mixture evenly over layers and sprinkle with remaining cup of cheese. Refrigerate overnight. Bake uncovered at 350 degrees for 45 to 50 minutes, or until golden and puffed. 

Serves about 15. 

*Broccoli may be substituted for the asparagus. Your favorite cheese may be substituted for the Cheddar. 


BALSAMIC CHICKEN BREASTS

4 tablespoons balsamic vinegar 
3 tablespoons orange juice concentrate 
1 teaspoon grated orange peel 
1/2 teaspoon tarragon 
Dash of ground black pepper 
4 skinless boneless chicken breasts 

In medium bowl, combine first 5 ingredients; mix well. Add chicken breasts, coating well with mixture, cover, and refrigerate for 3 to 12 hours, turning chicken frequently. 

Grill on outdoor grill or under broiler for 5 minutes. Turn chicken over and grill an additional 5 to 7 minutes or until chicken is no longer pink inside.

Makes 4 servings.


BROCCOLI WITH ONION-JACK SAUCE

Prep Time:10
Cooking Time:20-30 minutes
Yield: 8 servings

Ingredients:

2 tablespoons margarine, or butter 
2 cups chopped onion 
2 tablespoons all-purpose flour 
1-1/2 cups low-fat or whole milk, or whole milk 
1 cup shredded Monterey Jack Cheese, (4 ounces) 
3 pounds fresh broccoli, cut bite size pieces 

Directions:

Melt butter in medium saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Stir in flour. Add milk; cook and stir until sauce comes to a boil for several minutes. Stir in cheese until it melts; season with salt and pepper. 

Meanwhile, cook broccoli until crisp-tender. Drain well. Place broccoli in shallow serving dish and top with onion sauce. 

Serving Suggestions 

Delicious serve with ham or chicken entrees, serve yellow rice tossed with cilantro and lime juice, if desired.

Source: ConAgra


IMPOSSIBLE ITALIAN SAUSAGE PIE

1/2 pound Italian sausage, bulk type 
1 cup shredded Mozzarella cheese 
1/2 cup Bisquick 
1 cup milk 
2 eggs 

Preheat oven to 400 degrees F. Spray 9-inch pie plate with nonstick cooking spray. Cook sausage in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until no longer pink; drain. Sprinkle sausage and cheese in pie plate. Stir remaining ingredients in medium bowl with wire whisk or fork until blended. Pour into pie plate. Bake 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. 

Serves 6.


MISSISSIPPI MUD CAKE 

This rich chocolate cake is a huge hit with kids of all ages. By way of a bonus, it’s easy to prepare. It is from Luby's Cafeteria. 

Cake: 
1 cup (2 sticks) butter or margarine, softened 
2 cups granulated sugar 
1/3 cup unsweetened cocoa 
4 extra-large eggs 
1 ? cups all-purpose flour 
1 cup chopped pecans 
1 tsp vanilla 

Icing:
? cup (1 stick) butter or margarine 
1 ? cups sifted powdered sugar 
2 cups miniature marshmallows 
2 tbsp plus 2 ? tsp unsweetened cocoa 
? cup milk 
? cup pecan pieces 

Garnish:
Sweetened whipped cream 
Maraschino cherries 

1. Heat oven to 350°F. Grease and flour 13x9 baking pan. 

2. For cake, in large bowl, beat together butter, sugar, and cocoa until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add flour, pecans, and vanilla. Mix just until blended. Pour into pan. 

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool on wire cooling rack. 

4. For icing, combine butter, sugar, marshmallows, cocoa, and milk in medium saucepan. Cook over medium-low heat just until marshmallows are melted, stirring frequently. Drizzle over cake. Sprinkle with pecans and cool completely. Garnish with whipped cream and cherries. 

Makes 1 13x9 cake.

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