Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I got this issue prepared in advance as I was to have had an out-of-state trip to make. God is good - I did not have to go. So, I threw in a few more recipes!
You've heard me talk about the trip I'll be taking in October to meet up with some of the readers. We'll be meeting up in October in Frankenmuth, Michigan. Some will accompany me to Ontario to meet up with our pal Larry for lunch. There is a side trip to Niagara Falls that sounds like a lot of fun. All in all, many friendships will be formed and enriched by the meeting. While most of the folks who will attend have discussed it in our
A to Z Recipes QT Discussion
Forum, there are some who will join in who don't spend much time there. Like you, they have enjoyed the recipes here and the friendship this publication represents. If you'd like to join in and meet with the gang, please contact me and I'll give you more information. Like
A to Z Recipes Newsletters, it is absolutely free, so don't worry about any extra expenses (beyond your own). You may use this link to let me know you are interested in meeting up in Michigan in October, or just want more information to decide: Northern Escape. I look forward to meeting you!
Our Monthly Theme topic of Finger Foods has been well received and we have quite a few recipes to be shared in the
Monthly Theme issue scheduled for posting on July 8. If you haven't sent yours in, please do because sharing is great fun. Just visit the
Monthly Theme - Recipe Submissions section to read more about it. You'll find the email link there to use in sending in your submissions. I thank you in advance.
When I gathered recipes for today's issue I was once again faced with a dilemma: which to use. There are many excellent recipes that have been sent. Sadly enough, the recipes I have on hand are from only a handful of readers. It would seem, out of the thousands who
benefit from this publication, that more would share. I do hope you will join in by sending in some recipes for others to enjoy, just like you do today. Here are the generous readers who have helped in making this a terrific issue:
Treva, Knoxville, TN
Rusty, FL
Marilyn, Canton, OH
Luanne, FL
Larry Holmes, Toronto, Canada
Bill Anatooskin, Burnaby, BC, Canada
Brenda, AL
Jean, Syracuse, NY
Robyn, Auckland, New Zealand
Mary S., Nashville, TN
Lisa H., Belmont, NC
Joan, Savona, B.C.
Aafrin, Pune, India
Johnny, LA
Beverley, Montreal, Canada
Barbara, Chula Vista, CA
Carol, Tupper Lake, NY
Leasa, IA
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.
Generosity is like a rare gem. Not many possess it but when it is seen it sparkles. What admiration it brings from onlookers. Are you
sparkling today? Or have you misplaced the gem called generosity. Read Proverbs 11:25
Shared by Treva, Knoxville, TN
Ramblings
A "Keeper"
Shared by Rusty, FL
One day someone's husband died, and on that clear, cold morning, in the warmth of their bedroom, the wife was struck with the pain of learning that sometimes there isn't any more. No more hugs, no more special moments to celebrate together, no more phone calls just to chat, no more "just one minute." Sometimes, what we care about the most gets all used up and goes away . . never to return before we can say good-bye, say "I love you."
So while we have it . . . it's best we love it . . . and care for it . and fix it when it's broken . . . and heal it when it's sick. This is true for marriage . . and old cars . . . and children with bad report cards and dogs with bad hips and aging parents and grandparents. We keep them because they are worth it, because we are worth it.
Some things we keep -- like a best friend who moved away or a classmate we grew up with. There are just some things that make us happy, no matter what.
Life is important, like people we know who are special . . . and so, We keep them close!
I received this from someone who thought I was a 'keeper'! Then I sent It to the people I think of in the same way. Now it's your turn to send this to all those people who are "keepers" in your life!
Good friends are like stars. You don't always see them but you always know they are there.
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1/2 cup heavy whipping cream (for a lighter ice cream use half and half or whole milk)
2 Tbsp. white sugar
1/4 tsp vanilla extract
Put ingredients in a 1 pint Ziploc Freezer Bag and zip shut. Take a larger size Ziploc Freezer Bag and put the Ice Cream Bag inside of it then add crushed ice until halfway full then sprinkle 6 Tablespoons of salt on top and zip the bag shut.
Gently shake, turn, toss and knead the bag so the mix can get cold enough to make ice cream. After 5 or 10 minutes, the liquid from the inner bag will start to harden and turn into ice cream.
Continue to shake, turn, toss and knead the bag. When the ice cream reaches the consistency you desire, open the Ziploc and remove the bag with your ice cream .
Be sure to rinse off the Bag with the ice cream to remove any salt residue before opening and eating. Grab a spoon and enjoy! Note: Do Not double this recipe, it doesn't work well for bigger portions.
I plan to use this myself this summer when the grandchildren are here. I plan to let them add stuff like fruit, M&M's, or broken bits of Butterfinger or even Gummy Bears. YUM YUM YUMMY!
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!
Having a luncheon for the ladies? How about that office party or bridal shower
where the hostess says to bring "finger foods". There's a world of
good eating outside the box, or simply sandwiches (although interesting sandwich
recipes are certainly welcome). What we're looking for is food that is, well -
eaten out of hand. While sandwiches seem to be the food category that
immediately comes to mind, how about those tasty morsels that really good cooks
(and foodies) manage to bring that save the day. For me, skewered meats, fruits,
or cheeses work really well. Of course, depending upon the occasion, chicken
strips (with a tasty sauce), stuffed mushrooms or vegetables, bacon-wrapped
morsels, and empanadas all fit the bill. Won't you join in the fun by sharing your own recipes for
Finger Foods? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite
Finger Foods with us. My thanks go to Shirley in
Washington State for suggesting this terrific Monthly Theme
topic!
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Finger Foods. We will collect them the remainder of this month and post them on the
first Sunday of June. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Finger Foods
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Finger Foods.
Please use this email link for all other items for posting: A to Z Recipes.
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
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F-R-E-E SHIPPING ON ALL ORDERS !
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Here are our June Birthday Babies:
1st Bev in Montreal, Canada
4th Dorine in Philadelphia, Pennsylvania
5th Sandra in Brighton, Missouri
5th Denise in Walkerton, Indiana
5th Lois in River Falls, Wisconsin
6th Lee J. in Chicago, Illinois
7th Margie W. in Lubbock, Texas
7th Patti in Aurora, Nebraska
7th Charlene in Keewatin, Ontario, Canada
7th Linda H. in Mt. Sterling, Kentucky
8th Crystal A. in Robinson, Texas
8th Sophia Rose V. in Bayshore, New York
8th Linda A. in Colorado Springs, Colorado
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12th Patricia in Winnipeg, Manitoba, Canada
13th Carolyn A. in Saint Helen, Michigan
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21st Richard in Fort Worth, Texas
21st Leah M. in St. Catharines, Ontario, Canada
22nd Liz A. in Bakersfield, California
23rd Virginia T. in Laurelton, New York
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24th Dee Dee B. in Breckenridge Hills, Missouri
26th Carolyn N. in Castle Hill, Sydney, Australia
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29th Kim M. in Rohnert Park, California
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30th LaQueta M. in Hattiesburg, Mississippi
Only birthdays shared using the appropriate link and basic information will be considered.
* You can achieve a "runner's high" by sitting up.
* The sun is too loud.
* Trees begin to chase you.
* You begin to explore the possibility of setting up an I.V. drip solution of espresso.
* You wonder if brewing is really a necessary step for the consumption of coffee.
* You can hear mimes.
* You say the same sentence over and over again, not realizing that you have said it before.
* You believe that if you think hard enough, you can fly.
* Things become "Very Clear".
* You ask the drive-thru attendant if you can get your order to go.
* You say the same sentence over and over again, not realizing that you have said it before.
* You begin speaking in a language that only you and Channelers can understand.
* The less sense matter and matter is more than sense.
* You and Reality file for divorce.
* You can skip without a rope.
* It appears that people are speaking to you in binary code.
* You say the same sentence over and over again, not realizing that you have said it before.
* You have great revelations concerning: Life, the Universe and Everything else, but can't quite find the words for them before the white glow disappears, leaving you more confused than before.
* You say the same sentence over and over again, not realizing that you have said it before.
* You can travel without moving. Antacid tablets become your sole source of nutrition.
* You discover the aesthetic beauty of office supplies.
* Losing your mind was okay, but when the voices in your head quieted, it was like losing your best friend.
and lastly...
* You say the same sentence over and over again, not realizing that you have said it before.
Lesser Known Theological Terms
Shared by Larry Holmes, Toronto, Canada
Biblidue: The build-up of bookmarks, bulletins, notes, and other miscellanea that collects in one's Bible.
Hymnastics: The entertaining body language of the song leader.
Pewtrify: To occupy a precise spot in the sanctuary for more than 15 years without once showing signs of sentient life.
Ministereotype: A common myth or misconception about any ordained person.
Deaconscript: An unwilling church officer cajoled into a position of leadership.
Hi-litaholic: One who cannot resist highlighting Bible verses until the entire volume is a multihued mass of Day-Glo vibrancy.
Hymnprovisation: The abrupt and unannounced transition from one song to another, usually a chorus unfamiliar to most present.
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!
ARIZONA
CANYON VILLA'S CINNAMON ROLLS
Canyon Villa Bed & Breakfast Inn is an elegant bed and breakfast located in Sedona, Arizona. This is one of their most requested recipes.
Ingredients
Rolls:
1 cup milk
1 cup water
1/2 cup (1 stick) butter
1 egg, slightly beaten
6 cups all-purpose flour (or more) divided
1/2 cup sugar
1 (1/4 ounce) package active dry yeast
2 teaspoons salt
Filling:
1/2 cup brown sugar
1 1/2 tablespoons cinnamon
1/3 cup butter, melted
In a small saucepan, combine the milk, water, and the butter; heat until very warm (about 120 degrees) and butter melts. Add the egg. In a large bowl of electric mixer, combine 2 cups of the flour with the sugar, yeast, and salt. Stir well. Add milk-egg mixture to the flour mixture. Beat at medium speed until batter is smooth, about 2 minutes. Add enough remaining flour to make a soft dough. Turn out onto floured surface and knead until smooth, and elastic, about 5 to 8 minutes. Place dough in a greased bowl, turning once to grease the top of the dough. Cover with a damp towel and let rise in a warm place for 1 hour until it doubles in size. Meanwhile, combine the brown sugar and cinnamon in a small bowl and melt the butter. Set aside. Punch dough down. Cover again and let rest 10 minutes more.
Divide dough in half and set one-half aside. Roll the other half out onto a floured surface to form an 18x12-inch rectangle; brush with half of the melted butter, leaving a 1/2-inch border. Sprinkle with half of the brown sugar and cinnamon mixture. Beginning at the long side, roll up jellyroll fashion; moisten edges with water and press together to seal. Cut jellyroll into 1 1/2-inch slices; place cut sides of slices (rolls) down in a greased 9x13-inch baking pan (12 rolls to a pan). Cover with a damp towel and let rise in a warm place for 45 minutes to an hour or until it doubles in size. Repeat with remaining half of the dough. When rolls have risen, bake them in a preheated 375 degrees oven for 20 minutes or until golden brown. While rolls are baking, prepare the glaze. In a small saucepan,
heat together the butter and milk until the butter is melted. (You can use a glass measuring cup in the microwave to do this.) Add the vanilla and enough of the powdered sugar for desired spreading consistency. Apply glaze when rolls have cooled slightly.
Yield: 2 dozen
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CRUST
? cup butter, at room temperature
? cup confectioners? powdered or icing sugar
1 cup all-purpose flour
1/8 tsp. salt
FILLING
1 cup granulated sugar
2 large eggs
1 Tbsp. lemon zest
1/3 cup lemon juice freshly squeezed (2 large lemons)
2 Tbsp. all-purpose flour
TOPPING
Confectioner?s, powdered or icing sugar
Preheat oven to 350 F and place rack in center of oven. Prepare an 8 x 8 casserole dish or pan by rubbing interior with butter.
CRUST
In the bowl of your electric mixer, with the paddle attachment, cream butter and sugar until light and fluffy. Add flour and salt and beat until the dough just comes together. Press into the bottom of the prepared dish and bake for 20 - 25 minutes, or until browned. Remove from oven and place on wire rack to cool.
FILLING
In your electric mixer with the paddle attachment, beat the sugar and eggs until nice and smooth. Add lemon zest and lemon juice and stir to combine. Fold in the flour. Pour the filling over the crust and bake for about 20 - 25 minutes or until filling is set. Remove from oven and place on a wire rack to cool.
Dust with powdered sugar and then cut into 2" squares. Store any remaining lemon squares in the refrigerator.
MAC & CHEESE SALAD
~Submitted by Brenda, AL
This is a very good pot luck dish.
1 cup cooked macaroni (your favorite)
12 oz chopped cooked ham
1 cup sharp cheese, cubed
1/2 cup chopped celery
1/3 cup chopped green pepper
1/4 cup chopped green onion
2 tablespoon pimiento
1/4 cup sweet pickle relish
1 cup mayo
2 tablespoons prepared mustard
Mix all in a large bowl. Mix mayo and mustard toss with other ingredients. Chill well.
SALMON BAKE WITH PECAN CRUNCH COATING
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 Tbs. Dijon-style mustard
2 Tbs. melted margarine or butter
4 tsp. honey
1/4 cup. fresh bread crumbs
1/4 cup. finely chopped pecans or walnuts (I chop them in a blender)
1 tsp. chopped parsley (I use 1/2 tsp. of the dried parsley flakes)
Four 4 to 6 oz. salmon filets
salt and black pepper to tastes
lemon wedges
Mix together mustard, margarine and honey in a small bowl; set aside.
Mix together bread crumbs, pecans and parsley in a small bowl; set aside.
Season each salmon filet with salt and pepper. Place on a lightly greased baking sheet or broiling pan (I put aluminum foil on the pan and spray it with Pam). Brush each filet with mustard-honey mixture. Pat top of each filet with pecan-bread crumb mixture. Bake in a 450 degree oven for 10 minutes, or until salmon just begins to flake easily when tested with a fork. Serve with lemon wedges.
Serves 4.
BERRY MOUSSE CAKE
~Submitted by Robyn, Auckland, New Zealand
Serves 6-8
750g cream cheese at room temperature
1 cup caster sugar
2 cups cream
3 teaspoons raspberry jelly crystals
? cup boiling water
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 cup boysenberries (or 4 cups of any combination of berries, frozen are fine, no need to thaw)
icing sugar to dust
a few extra berries and 1 cup raspberry jam to garnish
Spray a large 28-30cm spring-form tin with non-stick baking spray, then line the base and sides with baking paper.
Beat the cream cheese and caster sugar together until well combined. Add the cream.
Dissolve the jelly in the boiling water and add to the cream cheese mix.
Beat until thick and smooth and well combined.
Fold through the berries ? just lightly mix them in ? then pour into the prepared tin. Freeze until set, at least 3 hours.
To serve, dust with icing sugar, cover the top with berries and pour over the jam.
Use a knife ? run under hot water ? to slice into wedge portions. Wipe the knife after each cut.
1 pound(s) , Chuck Steak
1 medium , Margarita Drink Mix
2 teaspoon(s) , Salt
1 tablespoon(s) , Pepper
2 tablespoon(s) , Minced Garlic
2 tablespoon(s) , Melted Butter
3 medium , Jalapeno Peppers
8 pieces , Ears of Corn
Instructions:
For marinade, combine margarita mix, salt, pepper and garlic in a small bowl and mix well. Place beef cubes into resealable plastic food bag. Pour margarita marinade over beef, saving 1/2 cup of the marinade. Seal the bag and turn to coat. Marinate for 1 hour in the refrigerator.
Thread beef cubes onto 4 skewers, alternating with jalapeno pepper and corn. Stir the reserved 1/2 cup margarita marinade into the melted butter and mix well. Grill beef kabobs over hot grill for 15 minutes, basting with the butter mixture and turning frequently.
GARLICKY PAN ROASTED ASPARAGUS
~Submitted by Mary S., Nashville, TN
1 pound fresh asparagus, trimmed and washed
2 tablespoons olive oil
2 teaspoons garlic, minced
kosher salt
fresh cracked peppercorns
good aged balsamic vinegar
Heat the olive oil and garlic in a wide oven proof saut? pan just until the garlic starts to bubble. Add the asparagus and toss to coat. Season with salt and pepper and place in the oven for about 10 minutes until it is crisp tender. Remove from oven and plate. Drizzle with a bit of the balsamic vinegar and serve. A perfect match for beef or game meats coming off the grill.
QUICK, FRESH SWEET CHERRY PIE
~Submitted by Marilyn, Canton, OH
1 purchased double crust piecrust for 9" pie
4 cups washed, pitted sweet cherries
1 1/3 cup sugar
1/2 cup all-purpose flour milk sugar
Heat oven to 425*. Line a 9" pie pan with bottom piecrust. Stir together sugar and flour; mix with cherries. Turn into pastry-lined pie pan. Cover with top crust which has slits cut in it; seal and flute. Brush milk over top crust and sprinkle with a couple teaspoons of sugar. Bake 35-45 minutes or until crust is brown and juice begins to bubble through slits in crust. *note be sure to place the pie pan on a cookie sheet to prevent oven spills.
Cherry tip: A fast easy way to pit cherries: hold the cherry between your thumb and index finger with stem end pointing towards a bowl and squeeze. The pit should pop out with some juice. Be sure to catch the flavorful juice to use in your recipes.
COLE SLAW WITH EGG DRESSING
~Submitted by Luanne, FL
Make the dressing first and while it cools, do the slaw mixture.
1 medium head cabbage sliced thin or shredded or the mix in stores
1 green pepper finely chopped
1 medium onion finely chopped
Pour the cooled dressing over the slaw and let set for flavors to blend.
EGG DRESSING FOR CABBAGE
2 eggs, beaten
1/3 c. sugar
1/3 c. vinegar
Splash water
1 heaping tsp. dry mustard
2 tbsp. sour cream
Shredded cabbage
Mix in saucepan everything but sour cream. Heat until thick. Add sour cream. Mix and pour over shredded cabbage. Salt and fresh ground pepper to taste. Just as good the next day.
GERMAN CHOCOLATE POUND CAKE
(Icing In the Cake)
~Submitted by Lisa H., Belmont, NC
Comments: This is a very moist and delicious cake?we love it!
1 (18.25 oz) German Chocolate Cake Mix
1 (15 oz) can Coconut-Pecan Frosting
4 eggs
1/2 cup oil
1 cup water
Preheat oven to 350? Grease and flour 12 cup tube pan or Bundt pan.
Mix all ingredients (including the icing), in mixer at medium speed 2 minutes. Pour into prepared pan and bake 55-60 minutes. Remove from oven to wire rack and allow cooling for 10 minutes. Invert onto serving plate and dust with powdered sugar.
CHUNKY TURKEY CHILI
(Crock pot recipe)
~Submitted by Treva, Knoxville, TN
Use ground beef in place of the turkey, or add a small amount of beef bouillon granules if you'd like a beefy flavor.
1 pound ground turkey
1/2 cup coarsely chopped onion
2 cans (14.5 ounces each) diced tomatoes with juice
1 can (16 ounces) pinto beans, drained, rinsed
1/2 cup salsa, your favorite
2 teaspoons chili powder
1 & 1/2 teaspoons ground cumin
salt and pepper to taste
1/2 cup shredded Cheddar or Mexican blend cheese
sour cream
1 to 2 tablespoons sliced black olives
In a large skillet over medium heat, brown ground turkey and onion. Drain off excess fat. Transfer browned mixture to the crockpot with tomatoes, beans, salsa, chili powder, and cumin. Stir gently to blend ingredients. Cover and cook on LOW setting for 5 to 6 hours. Taste and season with salt and pepper. Serve with a dollop of sour cream and a little shredded cheese and black olive slices.
Serves 4.
SAUT?ED SOLE WITH ROMAINE LETTUCE, PEAS AND GRAPEFRUIT JUICE
~Shared by Larry Holmes, Toronto, Canada
1 cup fish stock
1 teaspoon shallot, finely minced
3/4 cup fresh peas (or frozen, thawed)
1/4 pound Romaine lettuce, shredded
1 teaspoon cornstarch
flour, salt, pepper and grated grapefruit zest
4 large fillets of sole or flounder
4 tablespoons clarified butter
1 grapefruit, preferably pink
In a saucepan, bring fish stock and shallots to a boil and let stock reduce to 1/2 cup. Add peas and lettuce, and cook for 1 minute. Mix cornstarch with a little water, then add to saucepan, Cook 1 minute longer or until sauce thickens.
Mix flour, salt, pepper and grapefruit zest, and put on a flat dish. Dip fish into mixture to coat lightly . Heat butter in a skillet until sizzling, then add fish,
saut? for 2 minutes on each side, and remove to a warmed dish. Squeeze juice from half the grapefruit into the skillet, whisk until slightly thickened, then add sauce to skillet. Mix gently until hot, taste for seasoning and serve to the side of the fish.
Serves 4
ZUCCHINI "APPLE" PIE
~Submitted by Joan, Savona, B.C.
2 9" pie crusts
Toss together:
4 cups sliced zucchini that has been cooked til tender-crisp
2 Tbsp lemon juice
Dash salt
Set aside...then mix in a bowl:
1 1/4 cups sugar
1 1/2 tsp cinnamon
1 1/2 tsp cream of tartar
Dash nutmeg
3 Tbsp flour
Add zucchini mixture & mix well - it'll be runny but that's OK.
Put one of the pie crusts into the bottom of a pie plate. Dump filling into pie crust & dot with butter. Add top crust; poke a couple of holes in top to vent.
Bake in preheated 400?F oven for 40 minutes or until golden brown.
This really tastes like an apple pie!
GRILLED CHUTNEY CHICKEN
~Submitted by Aafrin, Pune, India
6 pieces chicken, such as breast halves, legs, or thighs
Chutney Sauce (below)
Preheat barbecue grill (spray grill with vegetable oil cooking spray). Place chicken onto hot grill and brush generously with Chutney Sauce. Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until chicken is fully cooked; turning and basting several times. Remove from grill, transfer onto a serving platter, and serve immediately.
Chutney Sauce
1/2 cup of your favorite chutney
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon red (cayenne) pepper
In a small bowl, combine chutney, garlic, ginger, and cayenne pepper; stir until well blended.
3 to 5 lb. Beef Ribs
3 to 5 liters Coke
3 to 5 Tbs. Sweet Chili Sauce
2 or 3 medium Onions, finely chopped and divided
1 to 3 Tbs. Olive Oil
3 to 5 Tbs. Brown Sugar
3 to 5 Tbs. Vinegar
2 to 4 Tbs. Worcestershire Sauce
About 1/4 cup Tomato Sauce or Ketchup
About 1 cup BBQ Sauce
About 1/2 liter Coke
Simmer the beef ribs in the Coke, chili sauce, and 1 or 2 of the chopped onions in a large pot over medium heat for about a half hour.
Meanwhile, prepare the marinade by warming the olive oil in a large saucepan over medium-high heat. Nearly (but don't quite!) burn a single finely chopped onion in the hot oil, add the brown sugar and vinegar, and caramelize the marinade base, stirring constantly. Add the Worcestershire sauce, tomato sauce or ketchup, BBQ sauce, and about 1/2 liter of Coke.
Heat the marinade until it's near the boil. Refrigerate to marinate the parboiled beef ribs for about 2 hours prior to grilling. Grill slowly over a low flame or coals for about an hour until done, turning and basting with leftover marinade that has been re-heated to boiling. The grilling time of 2 or 3 hours is greatly reduced because the beef ribs were partially cooked during the parboiling and marinating process.
PECAN TEA COOKIES
~Submitted by Treva, Knoxville, TN
1 cup butter
2 cup powdered sugar, unsifted
1 egg
1/2 tsp vanilla
2 cup all-purpose flour
1/8 tsp salt
1/2 tsp nutmeg
1 egg yolk
1 tbs water
Pecan halves
Cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, salt and nutmeg. Add to creamed mixture. Mix well. Shape into small balls. Place on greased cookie sheet. Mix egg yolk and water. Brush each cookie with egg mixture. Lightly press pecan half on top of cookie. Bake in 350-degree oven 12 to 15 minutes.
Makes 60 cookies.
OLD-FASHIONED POT ROAST IN COFFEE GRAVY
~Submitted by Beverley, Montreal, Canada
Believe it or not, coffee makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes. "The flavour of this pot roast takes me back to the days when beef seemed to have a wonderfully rich flavour.. the days when my Mom cooked it! Don't think I'll ever make Pot Roast any other way again!" ~Bev
INGREDIENTS:
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (4 to 5-1/2 pounds) beef chuck roast, trimmed of excess fat
1/4 cup vegetable oil
1 large onion, coarsely chopped
4 bay leaves
1 teaspoon dried thyme
2 cups water
2 cups freshly brewed coffee
1 tablespoon instant flour
2 tablespoons butter, chilled
1/4 cup whiskey (optional)
Salt and freshly ground pepper, to taste
PREPARATION:
Preheat oven to 325 F.
On a large plate or platter, stir together flour, salt, and pepper.
Dust the beef roast with the seasoned flour, discarding any excess. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.
Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast. Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper. Return the roast to the skillet to warm in the gravy, then serve.
Beneath the chocolate of Nestl?s popular candy bar is a chewy, peanut-covered center that resembles Hershey's PayDay. To clone this one we'll only have to make a couple adjustments to the PayDay clone recipe, then add the milk chocolate coating. Even though the wrapper of this candy bar calls the center "nougat," it's more of a white or blonde fudge that you can make in a saucepan on your stovetop with a candy thermometer.
20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips
1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long - you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Place these bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using two forks, one in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto wax paper and remove the two forks. Repeat with the remaining ingredients, and then chill the candy bars until firm.
2 3-oz packages of cream cheese, softened
1 can sweetened condensed milk (NOT evaporated)
2 3-oz packages of orange Jell-O, dissolved in 2 c. boiling water.
8 oz whipped topping
Beat together the cream cheese and condensed milk. Slowly add the dissolved Jell-O.
Fold in the whipped topping. Put in a glass casserole and chill over night.
KIELBASA AND POTATO CASSEROLE
~Submitted by Leasa, IA
I thought of Cheesy (Carol in Tupper Lake) when she said in the QT she was grilling Kielbasa.
1 pkg frozen hash browns
1 pkg Kielbasa, sliced or chopped
2 - 8 oz pkgs shredded cheddar cheese
1/2 C milk
Combine hash browns, kielbasa and 1 pkg cheese. Place in 9 x 12 glass baking dish. Sprinkle remaining package of cheese over top. Pour milk evenly over top. Bake at 375?
approximately 1 hour or until potatoes are tender.
MIRACLE CHICKEN SKILLET
~Submitted by Treva, Knoxville, TN
1/4 cup Miracle Whip Salad Dressing
1 & 1/2 cup Minute rice, uncooked
1 & 1/2 cup chicken broth
1 Tbsp. chili powder
4 small boneless, skinless chicken breast halves
1 tomato, chopped
1/2 cup shredded cheddar cheese
Mix Salad dressing, rice, broth and chili powder in large skillet. Top with chicken. Bring to boil; cover. Reduce heat to low; simmer 25 minutes. Top with remaining ingredients. Cook an additional 10 minutes.
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Heart Healthy
CHOCOLATE CHERRY HEARTS
~Submitted by Jean, Syracuse, NY
3 egg whites
1/4 tsp cream of tartar
3/4 cup sugar
1/2 cup pecans, chopped
1/4 cup unsweetened cocoa powder, sifted
1/2 tsp vanilla
Pinch of salt
6 oz jar of Maraschino cherries
1. Spray non-stick cooking spray on a non-stick cookie sheet with lip, set aside.
2. Beat eggs and cream of tartar in a medium-size mixing bowl until soft peaks form.
3. Slowly pour sugar into the egg mixture and mix until stiff glossy peaks form.
4. Fold in pecans, cocoa powder, vanilla and salt.
5. Spoon mixture onto prepared cookie sheet and spread thin and evenly.
6. Bake in oven at 250 degrees for about 20 minutes.
7. Remove cookie sheet and let sit for a few minutes.
8. Using a 3" heart-shaped cookie cutter begin making cuts. Press firmly to insure even shapes.
9. Place cookie sheet back into oven and bake at 250 degrees for 20 additional minutes.
10. Remove hearts carefully and let cool on wire rack.
11. Spoon a few cherry halves on top of hearts.
Servings: Approximately 14
1 Heart per serving: Calories 90, Protein 1.5 g, Fat 3 g, Carb 12 g.
Tip: Best if stored at room temperature and eaten within 5 days.
APPLE-GLAZED CHICKEN WITH SPINACH
~Submitted by Mary S., Nashville, TN
Ingredients:
1/2 cup apple jelly
2 Tbsp. soy sauce
1 Tbsp. snipped fresh thyme
1 tsp. finely shredded lemon peel
1 tsp. grated fresh ginger
4 skinless, boneless chicken breast halves (about 1 pound total)
Nonstick cooking spray
2 medium apples, peeled, cored and chopped
1/3 cup sliced leek
2 cloves garlic, minced
2 Tbsp. apple cider or chicken broth
1 10-ounce package pre-washed Spinach, trimmed (about 8 cups)
Instructions:
1.For glaze, in a small saucepan heat apple jelly, soy sauce, thyme, lemon peel, and ginger just until jelly is melted. Set aside 1/4 cup of the glaze.
2. Preheat broiler.
3. Place chicken on the unheated rack of a broiler pan.
4. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees), turning once and brushing with the remaining glaze the last 5 minutes of broiling.
5. Meanwhile, lightly coat a large saucepan or Dutch oven with cooking spray. Heat saucepan over medium heat.
6. Add apples, leek, and garlic; cook for 3 minutes. Add the reserved 1/4 cup glaze and apple cider; bring to boiling. Add spinach and toss just until wilted.
7. Season to taste with salt and black pepper.
8. To serve, cut each chicken piece crosswise into 6 to 8 slices. Divide the spinach mixture among dinner plates. Top with sliced chicken.
For even more flavor, try marinating the chicken before doing the broiling or grilling.
Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.
Ingredients:
1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Easy Pie Crust
Instructions:
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.
Nutritional Information:
Per serving:
163 calories
2 g total fat (0 g sat)
0 mg cholesterol
36 g carbohydrate
2 g protein
3 g fiber
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Diabetic Choices
CRAB AND RED PEPPER CASSEROLE
~Submitted by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
2 ounces French bread, torn in small pieces
1 medium red bell pepper, chopped
1/2 cup chopped green onion
1/2 cup fat-free half-and-half or evaporated milk
1/3 cup reduced-fat margarine
2 tablespoons Dijon mustard
1/4 teaspoon seafood seasoning
1/4 teaspoon cayenne pepper
1 pound fresh crab meat, picked through
1/4 cup chopped parsley leaves
1 tablespoon grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F.
Place bread in food processor and pulse to bread crumb consistency.
Place a 12-inch nonstick skillet over medium high heat until hot. Coat skillet with cooking spray, add bell pepper, and cook 5 minutes or until just tender.
Remove from heat and stir in green onion, half-and-half, margarine, mustard, seasoning, and cayenne. Stir to blend well. Add 3/4 cup bread crumbs, crab, and parsley and stir until just blended.
Sprinkle with remaining bread crumbs, coat lightly with cooking spray, and bake 20 minutes or until heated thoroughly and bread crumbs begin to lightly brown. Remove from oven and sprinkle with Parmesan cheese.
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 tablespoon parsley, dill or basil, fresh, chopped or 1 teaspoon dried
1 clove garlic, minced
1 chicken breast half, boneless, skinned and cut into 4 pieces
black pepper, freshly ground
1/2 cup broccoli flowerets, sliced carrots, or cauliflower flowerets
1/2 lemon
Multiply this recipe by as many servings as you need for your family. No pans to clean!
1. Preheat oven to 350?F.
2. Cut a piece of foil (about 12 inches) into large heart shape.
3. Mix herbs and garlic together.
4. Arrange chicken pieces on foil. Do not overlap pieces.
5. Sprinkle herb mixture and black pepper to taste over chicken.
6. Arrange broccoli on top of chicken.
7. Slice lemon and arrange on top of broccoli.
8. Seal package by crimping edges.
9. Place on baking sheet and bake for 30 minutes.
10. Transfer to dinner plate. Sit down, break into packet, and inhale.
Food exchanges per serving: 3 lean MEAT, 1 VEGETABLE
CREAMY CHEESECAKE WITH FRESH RASPBERRIES
~Submitted by Maggie, TX
I am not a raspberry fan but I know many folks are. For me, I replace strawberries for the preserves and fresh fruit on top.
1 cup (96 g) graham cracker crumbs
2 tablespoons margarine, melted
3 large eggs, separated
1 large egg white
1/4 teaspoon cream of tartar
3/4 cup (15 g) + 2 tablespoons spoon-for-spoon sugar substitute such as Splenda
2 tablespoons cornstarch
4 cups (1 l) yogurt cheese made from nonfat plain yogurt*
1 1/2 teaspoons grated lemon zest
2 teaspoons pure vanilla extract
2 tablespoons sugar-free red raspberry preserves
1 cup (246 g) fresh raspberries, rinsed and drained dry
Preheat oven to 325??F (160?C, Gas Mark 3).
Combine the graham cracker crumbs and margarine. Pat evenly over the bottom and about 1/2 inch (1.25 cm) up the sides of a 9 1/2-inch (23.75 cm) springform pan. Bake in oven for 15 minutes.
Meanwhile, using an electric mixer on high speed, beat the 4 egg whites and cream of tartar in a large bowl until foamy. Gradually add 6 tablespoons of the sugar substitute, 1 tablespoon at a time, beating until egg whites form stiff peaks.
In another large bowl, stir the remaining sugar substitute with the cornstarch, then add the egg yolks, yogurt cheese, lemon zest, and vanilla. Beat (using the unwashed mixer beaters) until well blended.
Fold beaten egg whites into cheese mixture. Spoon the mixture into the partially-baked crust. Bake in the oven until center barely jiggles when cheesecake is gently shaken, 50 to 60 minutes. Remove from oven and cool, then cover and chill for up to 1 day.
Melt preserves in a small pan over medium heat, stirring often. Cool, stirring occasionally, until the preserves form a thick syrup, about 5 minutes. Remove pan rim. Mound fresh raspberries on the cheesecake and drizzle with preserve syrup. Chill.
When ready to serve, cut the cheesecake into wedges. Sliding a pie server under each wedge, lift out gently onto individual dessert plates.
*Making Yogurt Cheese
Yogurt cheese is easy to make. You can use plain lowfat or nonfat yogurt, or lowfat, vanilla, coffee or lemon flavored yogurt. However, you should not use a yogurt that contains gelatin. The gelatin will prevent the whey from separating. Start by emptying two cups of yogurt into a large, fine-meshed strainer or colander lined with a double thickness of cheesecloth, a few plain white paper towels or a coffee filter. Place a bowl under the strainer to catch the liquid (whey) that will separate from the
yogurt. Cover the strainer or colander and refrigerate for 8-24 hours; the longer the yogurt is allowed to sit, the thicker the cheese will become. Two cups of yogurt make
about 1 cup of yogurt cheese.
Makes 12 servings.
Per serving: 172 calories (18% calories from fat), 8 g protein, 4 g total fat (0.9 g saturated fat), 29 g carbohydrates, f1 g dietary fiber, 56 mg cholesterol, 254 mg potassium, 161 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1 skim milk), 1 fat
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~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
4 straight strong stems of rosemary
1 lb boneless, skinless chicken breast, cut into 1-inch chunks
cherry tomatoes
green pepper, cut into 1-inch chunks
fennel bulb, cut into 1-inch chunks
herb flavored oil or vinaigrette dressing
hot cooked rice (to serve)
tomato and basil salad (to serve)
Skewer chicken, cherry tomato, green pepper, and fennel onto the rosemary sprig. Start at the bottom of the sprig, (it makes it easier to skewer) repeat 2 more times.
Brush with an herb flavored oil or vinaigrette dressing.
Grill or broil for approximately 8 minutes, turning and brushing with the oil or vinaigrette frequently. The rosemary flavor will smoke into the chicken and vegetables giving great flavor.
Serve on rice, with a fresh jersey tomato and basil salad on the side.
Servings: 2
BAJA SHRIMP SALAD
WW Recipe
~Submitted by Maggie, TX
1/2 pound cooked shrimp, thawed and drained (or shelled and cooled)
1/2 cucumber, peeled, seeded, and thinly sliced
6 radishes, thinly sliced
2 scallions, sliced
1/4 cup white wine vinegar
1 1/2 tsp. Sugar
Combine all ingredients in a bowl and toss well. Chill.
2 servings, 4 POINTS each
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Publisher's Choice
CHILI RELLENO BAKE
I really like this one from Sargento
Cheese. The tortillas baked in are a wonderful addition.
1-1/2 cups (6 oz.) Sargento? Reduced Fat 4 Cheese Mexican Shredded Cheese, divided
1 can (12 oz.) evaporated skim milk
3/4 cup (6 oz.) fat-free liquid egg substitute or 3 eggs, beaten
6 (6-inch) corn tortillas, torn into 2-inch pieces
2 cans (4 oz. each) chopped green chilies
1/2 cup mild chunky-style salsa
1/4 tsp. salt (optional)
2 Tbsp. chopped fresh cilantro
Fat-free or light sour cream (optional)
DIRECTIONS
Coat 10-inch deep dish pie plate or 8x8-inch baking dish with nonstick cooking spray. Combine 1 cup cheese, milk, egg substitute, tortillas, chilies, salsa and salt, if desired, in medium bowl; pour into prepared dish.
Bake in preheated 375?F oven 35 minutes or until set. Remove from oven; sprinkle with remaining cheese and cilantro. Bake 1 minute more or until cheese is melted. Serve with sour cream, if desired.
1 head fresh broccoli, cut into florets
6 large potatoes, cubed
2 (10.75 ounce) cans condensed cream of broccoli soup
2 1/2 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon Dijon-style prepared mustard
1 cup crushed saltine crackers
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 3 quart casserole dish.
In a large bowl, mix together soup, cheddar cheese, sour cream, and mustard. Stir in potatoes and broccoli. Spoon into prepared casserole dish. Top with crushed crackers.
Bake for 45 minutes to 1 hour, or until potatoes are tender.
JALAPENO QUICHE
1 frozen pie shell, baked (not browned)
1/2 c. ham, chopped
4 slices bacon, crumbled
1 c. Swiss cheese, grated
1 c. cheddar cheese, grated
1/4 c. onion, chopped
1 med. tomato, chopped
2 jalapeno peppers, chopped
2 tbsp. chopped mushrooms
1 tbsp. parsley
4 eggs, beaten
1 tsp. dry mustard
1/2 c. sour cream
Layer the first 9 ingredients in pie shell. Combine eggs, sour cream and mustard; mix well. Pour over ingredients and bake at 350 degrees for about 45 minutes, or until a knife inserted in the center comes out clean. If the edges of the pie crust begin to get too brown, cover with strips of aluminum foil.
GARLIC-BASIL BOW TIE SALAD
This one is not as high in fat calories and many similar pasta dishes. Still very good, though!
12 ounces bow tie pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 cups plain yogurt
6 tablespoons grated parmesan cheese
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
Cook pasta according to package directions; drain well. Toss with oil, garlic and yogurt. Add parmesan cheese, basil, and spices. Toss well and serve.
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